Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Saturday, September 8, 2018

We made a PEACH PIE

We made a Peach Pie. I don't think I've ever baked a pie. I find the whole dough portion a little tedious. Thank heavens for Junebug (my mother)! Bella, our recent adopted rescue dog, was our sous chef.
This turned out wonderful. The recipe had a fancier "lattice" top but we made a simpler one. 
We didn't make the dough as the recipe directs. I bought packaged dough in the refrigerated section. 
















Bella our sous chef




Thursday, March 30, 2017

It's been ages but I cooked last night: One-Pot Cheesy Italian Pasta and Chicken

A friend of mine on Facebook posted one of those short videos that show in quick motion the creation of a recipe.  I can't figure out how to put the video on here.   So I will refer you to the recipes creator and the website.  I've included the recipe below.  All rights are reserved for the photo and recipe with Donna Elick and her cookbook The Slow Roasted Italian copyright 2016.  Bon appetite!

First I'd suggest you watch the enticing video which is probably 30 seconds. Link: http://www.theslowroasteditalian.com/2016/10/one-pot-cheesy-Italian-Pasta-Chicken-recipe.html?utm_campaign=shareaholic&utm_medium=email_this&utm_source=email

The recipe is below.  My comments/suggestions are below the recipe.  Bravo! Ms. Elick.  I have to say this about this recipe:

  • It was incredible
  • It was simple
  • It was quick
  • It didn't require a lot of prep time
  • It didn't require a lot clean up
  • Oh, and it was delicious
One-Pot Cheesy Italian Pasta and Chicken
SERVES 6  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Minutes

8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups (32 ounces) reduced sodium chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.

Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.

Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

DONNA'S SIMPLE KITCHEN TIP: Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.

This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.

I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

Recipe developed by Donna Elick - The Slow Roasted Italian http://theslowroasteditalian-printablerecipe.blogspot.com/2016/10/one-pot-cheesy-italian-pasta-and-chicken.html

Copyright ©2016 The Slow Roasted Italian – All rights reserved.
_________________________

Here's my comments about my first time at trying this brilliant recipe.   There will be many more times that I make this.  But we made slight alterations:


  • We used boneless, skinless thighs--I do not like white meat. (I think that you might find boneless, skinless, white meat in prepared in 1/2" pieces--I was pleased that our grocery store had boneless, skinless dark meat).
  • We should have bought the pre-chopped onions that are available in produce. It would have saved a short bit of time.
  • I used garlic from the jar, which saved prep time. So sue me....it saved time.
  • That was all the prep work that it took and it was very quick (like 10 minutes).  
  • My mother doesn't like heat, so I only added a dash of the red pepper flakes. This was not my preference, because I like things spicier.
  • The jar of sun dried tomatoes weren't cut. They we're large tomatoes. I'd suggest cutting these in half before you put them in the pot.
  • Next time I make this I'd like to try it with three cheeses sprinkled over the top for each plate. The parmesan that was in the dish was fabulous. But I love cheese. I'd like to see what those other would do. I might even try it with a little mushroom. But it is perfect as it it.
  • This is a perfect recipe. It took us at most 30 minutes from prep to finish. You only have one dish to clean, the pot that you dump everything and cook in, and a few prep utensil. I cannot wait to make this again! One of the best and easiest recipes I've ever made




Friday, January 8, 2016

Beef with Port and Butter Pan Juices


Ingredients

3 C      Beef stock
1 C      Tawny Port
1          3 ½-4 lb boneless first-cut sirloin beef roast or fillet,    
            tied (room temp)
2 T      Minced Shallots
2 T      Tawny Port
2 T      Red Wine vinegar
8 T      Unsalted butter (1 stick)
          Salt
          Pepper



Combine stock and 1 C port in 3-quart saucepan and boil until reduced to ¾ C (about 1 hr.).  Set mixture aside.

Preheat oven to 450.  Place roast on rack over shallow roasting pan.   Set in oven and immediately reduce temp to 375.  Roast until thermometer inserted in thickest part of meat registers 125 for rare, about 1 ½ hours.   Set meat aside on carving board.   ****

Drain off all but 1 T fat from roasting pan.  Add shallot, remaining Port and vinegar and bring to a boil over medium heat, scraping up any browned bits.   Let boil about 1 minute.   Transfer sauce to 9-10 in. skillet.  Add reserved stock and bring to a boil over medium heat.   Reduce heat and simmer 2 minutes.   Whisk in 1T butter at a time, making sure each piece is fully incorporated before adding the next.  Add salt and pepper.   Taste and adjust seasoning.  Pour into sauceboat and keep warm.

Serves 8.

Port and Butter Pan Sauce
****Sliced Chateaubriand

Saturday, May 30, 2015

PLATED.COM Eating Well Made Easy


I've subscribed to plated.com which is a service that "delivers everything you need to create chef-designed recipes, making it simpler and more fun to cook at home."  Each week I receive a well-packed, well-insulated box with three different meals (6 portions).




This has put the fun back into cooking for me.  No shopping needed.  Here's how it works:
A weekly box of fresh and seasonal ingredients, pre-portioned for the recipes you choose, so you can create great food with less effort.

You can select your menus for each shipment or let plated.com ship you a surprise.

Last night we had Sautéed Shrimp with Tomato-Bacon Gravy over Creamy Grits.  It was perfect.    Very quick and easy to make.

The meals range from $12/plate-$24/plate depending on what you order.

Other recent winners were Balsamic-Glazed Sirloin with Pesto Potatoes, Charred Leeks, and Mustard Aioli; Cedar-Wrapped Salmon with Shiitake Slaw and Graffiti Eggplant; Orecchiette with Spinach Pesto, Fresh Mozzarella, Tomatoes, and edible flowers, to name a few.

Each meal arrives with all ingredients wrapped in a plastic bag.   Everything needed to make the dish is included with the exception of salt and pepper, olive oil and cooking utensils.  The recipes tend to be relatively easy considering they are unique with unusual sometime exotic ingredients.  The bulk of the time to prepare the meals is the preparation of the vegetables (dicing, mincing, etc). Each menu has a letter-size recipe card with color (see photo) photos and thorough preparation and cooking instructions.

There are at least two other online competitors but I haven't tried.  Plated.com literally and figuratively spices up your life.

For more information visit:  https://www.plated.com or http://www.moneyunder30.com/blue-apron-vs-plated-vs-hello-fresh-which-subscription-food-service-is-worth-the-cost

Sunday, July 6, 2014

An AMAZING steak coffee rub recipe

photo:  cooklikejames.typepad.com
(it doesn't show the roasted garlic butter)
I made the best steaks ever on the grill the other night.  I am a novice to grilling.  My partner always did that but now that I'm single I am trying learn, as I love my beef.  

In the past I've always put together a good marinade for steaks on the grill, but adequately so. 

I was watching the Today show (so much better now that Willie and Carson are on board to balance the fussy, prissy Matt Lauer) and they had a visiting chef, David Guas, who had a recipe for steak rub using coffee. The great thing about the rub is that I had all of the ingredients in my cabinet (that never happens).  

In the past I always added moisture and seasoning for a marinade (soy or Worcestershire Sauces, Wine, Oil, etc).  I had no idea that you don't need moisture.  This simple recipe using nothing but a steak rub is magnificent.  

This is a photo of the results of my first
attempt at the coffee rub recipe recipe below.
Photo: by me
The results were the best steaks I've ever made (they tasted great because of the rub and did not nut ruin them on the grill).  

This rub recipe is so delicious and I think the secret ingredient is the coffee.  Ina Gartner, the "Barefoot Contessa" always suggests adding ground coffee beans to chocolate recipes to enhance the flavor.  This also worked with the steak and the seasons of this recipe's coffee rub.  Maybe that's why we all love nice cup of coffee after a great meal?

The rub is quick to make.  It only takes an hour or so to let the beef "marinade" with the rub.  But damned it makes a fine steak.  


David Guas: Today Show Coffee-Rubbed Rib-Eye Recipe Ingredients

Any type of coffee will work, but grind it fresh before preparing this recipe. Coffee balances the fat of a rib-eye, Guas said.
  • 4 16-oz boneless Rib-Eye Steaks
  • Sea Salt & Black Pepper

Coffee Rub Ingredients

  • 3 tbsp fresh ground Coffee Beans
  • 2 tbsp Paprika
  • 1 tsp granulated Onion
  • 1/4 tsp Cayenne Pepper
  • 1 tbsp Light Brown Sugar
  • 1 tbsp Coarse Sea Salt
  • 1 tsp granulated Garlic

Today Show: David Guas Coffee-Rubbed Rib-Eye Recipe Directions

  1. Combine rub ingredients in a bowl before rubbing them on the raw steaks.
  2. Chill steaks in the fridge for about 90 minutes to let flavors absorb into the meat.
  3. Prepare the grill as you salt and pepper the meat on both sides.
  4. Grill over direct heat for six to nine minutes.
  5. For medium-rare steaks, reach an internal temperature of 125-130 F. For medium, cook longer for an internal temp of 140-145 F. Cook longer if desired, but move meat off of direct heat and close the grill lid.
  6. Let steaks rest on a cutting board for around nine minutes before you slice or serve them.
  7. Serve with a dollop of homemade garlic compound butter.

The recipe for the steak also calls for a roasted garlic butter. I tried to approximate it by using a dab of unsalted butter and a dash of Lawry's Garlic Seasoning.  


Today Show: David Guas Roasted Garlic Compound Butter Recipe

Today Show: David Guas Coffee-Rubbed Rib-Eye Recipe + Garlic Butter
Chef David Guas, host of Travel Channel’s American Grilled, shared a delicious idea for a Coffee-Rubbed Rib-Eye Recipe, with Roasted Garlic Compound Butter (Marina Shanti / Shutterstock.com)

Ingredients

  • 2 whole bulbs Garlic
  • 1/4 cup Water
  • 1/2 stick soft Unsalted Butter
  • 3 tbsp Olive Oil
  • Salt & Pepper

Directions

  1. Cut off the tops of the garlic bulbs and wrap them in foil to create a bowl around them.
  2. Drizzle olive oil over the exposed garlic tops and sprinkle them with salt and pepper.
  3. Pour water around the edges of the foil before wrapping and sealing the edges.
  4. Grill over coals for about an hour. Carefully remove and let rest until cool enough to handle.
  5. Squeeze roasted garlic into butter. Mash to combine and season to taste.
  6. Roll excess butter into parchment or plastic and freeze in a cylinder for easy slicing and future use. This will last up to three months.


I used two good boneless steaks, in lieu of the t-bone!  Please try this.......let me know what you think.  This rub is outstanding.  I can't wait to add the roasted garlic!  And a PORTERHOUSE.

The recipes and bottom photo are from http://www.recapo.com/today-show/today-show-recipes/today-show-david-guas-coffee-rubbed-rib-eye-recipe-garlic-butter/. 


Wednesday, April 23, 2014

Dark Choloocate, Pistschio and Sugar Salt Cookies

Two or three weeks ago I posted a blog with almost amazing cookie recipes.  The amazing cookies shown were all alluring.  To see the original post, click here (March 28, 2014).

In my blog I suggested that I might may try to make them all, as an homage to Julie/Julia   Yesterday I tried this one:

Wee ended up with 24-300 cookes.   They were a perfection bland of dark chox, pistachio, and saltiness.    Our cookie batch did spread out as much as the photo above.    The 8 cookies seemed to crumble--so we added a couple butter.  That seemed help.  But maybe because we live in Palm  Springs the crecipe need moirstoir?

I found this receipt The Huntington-Post and used the hyper link which took me to Two Peas and their Pod

Friday, March 28, 2014

This cookie article (and photos) has had me DISTRACTED all day

Get the Soft And Chewy Chocolate Chip Cookies recipe from Averie Cooks






















I started my morning, as I do everyday, reading the dreary news on the web.  One of my primary news sources is The Huffington Post.  They had the most amazing article titled, "Every cookie recipe you'll ever need (and then some)".  Click here to see the article.  

I have been salivating all day. I am posting this because I'd like to try to make all of these recipes someday (there are 62 to be exact, although I have included only a few photos).  Maybe I'll do an homage to the groundbreaking, delightful blog, book and film (starring Meryl Streep/Amy Adams) Julie/Julia homage.   But since no reads this blog the only impact would be to my middle aged, already over-expanded waste line.  I guess I could take all of the cookies to senior centers?   Would anyone read this blog more, if I do?   

The wonderful eclectic recipes include some of my most favorite food stuff:  chocolate, chocolate, double chocolate, peanut butter, nuts, pistachios (times 100), butter, cream cheese,  caramel, butterscotch, cinnamon, sugar, honey, molasses, nutella,  sea salt, oatmeal, fruit (berries in every way), cookies that are made in a cast iron skillet.  This list could go on.  Click here to see the article

Get the Salted Soft & Chewy Peanut Butter Cookies recipe from The Moveable Feast







Get the Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies recipe from Two Peas and their Pod

But the one that's really made my panties wet (it's such an erotic, enticing coupling--love to sample):  The Peanut-Butter-Cup-Stuffed Ginger Cookies Recipe by Pip & Ebby.




Monday, May 20, 2013

BEST new show on TV: Anthony Bourdain's Parts Unknown on CNN

I always thought that restaurateur, author, chef, Anthony Bourdain, was a bit of a prick, although I like that sometimes.   Especially his very personal attack on Food Network's chef Paula Deen (didn't disagree with his issue about her diabetes, but the rather nasty way he treated her.

I was totally shocked when I watched one of the first shows of his new show, Parts Unknown, on CNN and was completely enthralled.   The first episode that I saw was the Korea Town in LA.   I became addicted immediately.  I've watch every episode since.






Bourdain, a dude who captures my heart with his profanity
First of all, the dude has a sailor vocabulary that he shares unabashedly on the show.   He said 'fuck' several times.  He said 'shit'.   He said 'god damned'.   I relish others who swear the way I do.  I fell in love with the show instantly with the first 'fuck' that was uttered.


Myanamar episode














But more importantly, Parts Unknown, is a very intelligent sociological, journalistic show in addition to being a "foodie"-oriented show.   The essence of the show is about discovering food in all sorts of exotic far flung places.  But like I said, the show transcends a food discovery show.

Last week's show from Libya, was perhaps some of the most impactful reporting I've seen since Gaddafi's death.  And yet, it ultimately made my mouth water.
Libya episode
One example, a breakfast item, which is sort of a flattened "donut" fried with an egg or to in it.  Another segment at a seafood shop made Seattle's Fisherman's Wharf's vendor offerings pale in comparison.


Dish from the Los Angeles Korea Town episode
Since the first LA Korea Town episode I've watched with more and more obsessiveness shows profiling:  Colombia, Canada (Quebec), Morocco (Tangier), Libya.   In fact, I've viewed each episode multiple times.
A Tangine from the Morocco episode

Canada (Quebec episode)


Libya episode
I'm bored with television for the most part.  I've lost any interest in the faux reality shows (Housewives, etc).   But this show is as real as it gets.   And Bourdain, who often looks haggard in a dashing way, is so very erudite, humorous, and ballsy, that you must check out this show.

After only a half a dozen episodes CNN has renewed the series for a second season.  It seems that I'm not the only viewer impressed with Parts Unknown.
Bordain in the Morocco episode
The show is on at 9pm Eastern on Sunday.   Please go to the website to learn more (click here).  But more importantly, give yourself a gift, and became a viewer of this show.  You'll become a more educated foodie, but more importantly, you'll be eminently aware of the diverse world in which we live.

Food from the LA Korea Town episode



Wednesday, May 1, 2013

OMG.......where the pho-ck has PHO been all my life.


A friend just recently introduced me to the Vietnamese soup, named 
pho (phở pronounced [fəː˧˩˧] (  listen)).

It is the most heavenly dish ever.

I think it is the broth.  Or, maybe it's the rice noodles.....or maybe it's the beef tendons.  No, maybe it's the garnishes.  All of these things together create the most amazing culinary experience.

Pho is served in a bowl with a specific cut of white rice noodles in clear beef broth, with slim cuts of beef (steak, fatty flank, lean flank, brisket). Variations feature tendon, tripe, or meatballs in southern Vietnam. Chicken pho is made using the same spices as beef, but the broth is made using only chicken bones and meat, as well as some internal organs of the chicken, such as the heart, the undeveloped eggs and the gizzard.


Broth
The broth for beef pho is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Chicken bones also work and produce a similar broth. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use stick or powder), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make.[14][15] For chicken pho, only the meat and bones of the chicken are used in place of beef and beef bone. The remaining spices remain the same, but the charred ginger can be omitted, since its function in beef pho is to get rid of the "cow's smell".

The spices, often wrapped in cheesecloth or soaking bag to prevent them from floating all over the pot, usually contain: clove, star anise, coriander seed, fennel, cinnamon, black cardamom, ginger and onion.

Careful cooks often roast ginger and onion over an open fire for about a minute before adding them to the stock, to bring out their full flavor. They also skim off all the impurities that float to the top while cooking; this is the key to a clear broth. Salt, or preferably nước mắm (fish sauce) is added toward the end.

Garnishes

Typical garnishes for phở Sài Gòn, clockwise from top left are: onions, chili peppers, culantro, lime, bean sprouts, and Thai basil.

Vietnamese dishes are meals typically served with lots of greens, herbs, vegetables, and various other accompaniments, such as dipping sauces, hot and spicy pastes, and a squeeze of lime or lemon juice; it may also be served with hoisin sauce. The dish is garnished with ingredients such as green onions, white onions, Thai basil (not to be confused with sweet basil), fresh Thai chili peppers, lemon or lime wedges, bean sprouts and coriander or culantro. Fish sauce, hoisin sauce and chili sauce may be added to taste as accompaniments.

Several ingredients not generally served with pho may be ordered by request. Extra-fatty broth (nước béo) can be ordered and comes with scallions to sweeten it. A popular side dish ordered upon request is hành dấm, or vinegared white onions.



I have to thank my friend Zack for introducing me to this culinary experience. Where the phock have you been my entire life, Pho?



Sunday, November 8, 2009

Carbonara Sauce: my favorite. Here's another great recipe and some history






















On my continuing quest to find the perfect carbonara recipe I found the following on line at
http://cookingwithamy.blogspot.com. This one is sans the cream which is I believe an authentic recipe for this classic. Thanks to Amy for allowing me to post the recipe and quote the history of carbonara from her blog site.

I also liked the fact that Amy gave a bit of history of the origins of this dish:

"The alla carbonara in Spaghetti alla Carbonara means in the 'manner of coal miners'. There are more than a few stories as to why it is called carbonara, the three stories I've heard are because the freshly ground pepper topping the dish resembles flakes of coal, or because it was cooked on the streets of Rome over coal burning stoves or finally that the dish was popular among coal miners and so it was named after them. Spaghetti alla Carbonara is a great winter time dish. It's also one of those things you can whip up when you have almost nothing in the house. My favorite time to eat this is late at night for some reason. While I don't mind using bacon instead of guanciale or pancetta, I do draw the line at adding whipping cream. When made correctly this is a very creamy dish, and needs no cream."

Spaghetti alla Carbonara

1 Tablespoon olive oil
1 clove garlic, smashed with the side of a knife
4 slices diced bacon
2 eggs
1/2 pound of spaghetti or bucatini or linguini
1/3 cup grated Pecorino or Parmigiano (or combination)
salt
fresh ground black pepper

Bring salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain the pasta, reserving 1/2 cup of the cooking water to use in the sauce if needed to thin it out a bit.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the bacon, and saute until the bacon is crisp and the fat is rendered. Toss a smashed clove of garlic into the fat and saute for less than 1 minute to flavor the oil, then remove it.

Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps, set aside. Add the hot, drained spaghetti to the skillet and toss to coat the strands in the bacon fat. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, toss the spaghetti quickly until the eggs thicken, but do not scramble (that is why you do this off the heat) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. The sauce should be creamy, not "scrambled egg" crumbly if that makes sense. Season with lots of freshly ground black pepper, a sprinkle more of grated cheese and taste for salt. Serves 2 people.

I shall be making this fine recipe tonight. Anyone else going to try it?

Visit Amy's blog http://cookingwithamy.blogspot.com/2004/01/spaghetti-alla-carbonararecipe.html. The recipe and quote are copyright of Cooking With Amy and are reprinted here with permission. My thanks to Amy for the informatino and great recipe.

Thursday, August 20, 2009

My ongoing Quest for the perfect Carbonara--THE PERFECT MEAL



Spaghetti alla Carbonara: How to make a real CARBONARA

As I mentioned in a previous blog (http://markgsmusings.blogspot.com/2009/06/carbonara-sauce-my-favorite-italian.html), I love Carbonara Sauce. I've spent years searching for the perfect recipe. My favorite carbonara meal was at a restaurant in Rome. The reason I loved it so much was because it was prepared the way I prefer--NO cream. It was just eggs, pancetta, cheese, pepper. I found this video of an Italian chef making "real" carbonara and I think this may be the recipe I've been seeking for years. REAL, perfect, carbonara. Unfortunately you can't embed the video but have I put a hyperlink so that you can visit youtube and watch:

Click here to visit youtube to watch the video


Here's the recipe from the video, but you should really watch the video to see his technique. Particularly the frequent use water to "amalgamate"

http://www.italianfoodnet.com - ITALIAN CARBONARA, the real one!!!

Ingredients for 4 persons
360 gr. (12.69 oz.) Spaghetti
60 gr. (2.11 oz.) Guanciale (Pork cheek) if you don't find it use bacon
80 gr. (2.82 oz.) Parmesan cheese
80 gr. (2.82 oz.) Pecorino cheese
4 Eggs
1 Teaspoon Black pepper
Extra virgin olive oil

Buon Appetito!!


The recipe is from the youtube site

Wednesday, July 1, 2009

Beautiful wonderful reading--My favorite reads of 2008

So, I guess my favorite thing in the world (besides food, music, theater, etc) is reading. I am a voracious reader, primarily because I have insomnia. I also happen to be a book seller. I just love books. I love the smell of them. I love the feel of them. I cannot own too many books.

I like reading just about anything (fiction, nonfiction, etc). Which I'll get into in a later blog. Fellow readers and book lovers out there who read my blog page, I hope I'll hear from you! We are kindred spirits.

So here's a list of my favorite books that I read for 2008:

1 The Mitfords: Letters Between Six Sisters
edited by Charlotte
Mosley (Nonfiction)

The Mitford Sisters (Nancy Mitford; Unity Mitford; Diana Mitford Guinness Mosley; Jessica Mitford; Pamela Mitford; Deborah Cavendish, Duchess of Devonshire) were literally one degree of separation from every major political and world figure and event of the 20th century. This book is a collection of the correspondence between the sisters and is a brilliant, utterly compelling look at last century.

2 The Uncommon Reader
by Alan Bennett, (Fiction)

This was simply a marvelous book. The novel is about Queen Elizabeth II and her discovery of books and reading. At first she starts out with lightweight stuff but by books end she is reading Proust, Turgenev, Trolloppe.

As she discovers the delights of reading at the age of 70 she begins to lament that she “felt there was a good deal she had missed"...“She had been reading one of the several lives of Sylvia Plath and was actually quite happy to have missed most of that, but reading the memoirs of Lauren Bacall, she could not help feeling that Ms. Bacall had had a much better bite at the carrot and, slightly to her surprise, found herself envying her for it.”


She regrets all the opportunities she’s missed to get to know writers she has met, like T. S. Eliot, Philip Larkin. And she regrets that she’s come to reading so late in life and sets about making up for lost time. Which eventually begins to take a toll on her professional life and all of the palace guard become up in arms.

This is a book lovers book. This is a reader lovers read. This is a royal family devotee's dream. This is a perfect book. I'll quote The New York Times reviewer, MICHIKO KAKUTANI, who summed up the book more eloquently in October 2007 (you can read the review: http://www.nytimes.com/2007/10/30/books/30kaku.html):

"In recounting this story of a ruler who becomes a reader, a monarch who’d rather write than reign, Mr. Bennett has written a captivating fairy tale. It’s a tale that’s as charming as the old Gregory Peck-Audrey Hepburn movie “Roman Holiday,” and as keenly observed as Stephen Frears’s award-winning movie “The Queen” — a tale that showcases its author’s customary élan and keen but humane wit."


3 Mississippi Sissy

Kevin Sessums (Memoirs)

Kevin Sessums has served as executive editor of Interview and as a contributing editor of both Vanity Fair and Allure. This astonishing autobiography was simply mesmerizing. It is the story of a young gay-self-aware boy who grows up in Forrest, Mississippi, and who is orphaned at an early age, following the death of his father in a car accident when Sessums was seven and a year later when his mother dies of cancer. He is raised by his grandparents and is blessed with a remarkably open-minded Southern grandmother who is willing to call him Arlene, in honor of television personality Arlene Francis and allows him to indulge in his fixation with role models, Dusty Springfield and Audrey Hepburn. His sixth-grade teacher allows his book report to be on Jacqueline Susann's best-selling Valley of the Dolls. That is just the beginning of a remarkable life of trials and tribulations of a young boy growing up in the South who is in every way a sissy. As Sessums grows up he becomes a part of the theater and literary community eventually befriending Eudora Welty, among other writers and journalist.

My review of this book on Amazon:
"Astonishing. What can I say. As a gay boy who grew up a sissy in the South, I completely identified with the alienation that Sessums felt. But the ability of this boy/man to transcend the most awful of setbacks early in life is without a doubt one of the more inspiring stories I've ever read. I finished this book over three months ago and I am still haunted and bewitched by this book. The women in this book are full of such strength. The author's mother, grandmother, his maid Matty Mae, his Aunt Lola. A poignant portrayal of author Eudora Welty who along with his mentor Frank Harris, groomed this author to write an autobiography that is absolutely perfect. Run to the bookstore. BUY this book. 100 stars out ten (sorry to digress to such cliche's it's the only way to express sufficiently my enthusiasm for this book). I guffawed and cried my way through this brilliant book."


4 Scavenger's Guide to Haute Cuisine
by Steven
Rinella (Nonfiction)
I was utterly shocked that I relished reading this book so much. Oh, the haute cuisine, was a given that I would enjoy. Rinella is a remarkable writer. The book is full of humor and occasional sadness/melancholy. But it is always compelling. I am not a hunter nor do I really support hunting. After reading this book I will have to rethink my strict liberal perspective about hunting. Although it does graphically discuss killing it was never gratuitous and surprisingly didn't ever upset or repulse me.

The book is also remarkable in the historical perspectives that Rinella brings to both haute cuisine, wild game hunting, and the various locales that he visits. Although the story occurs over a one year period and the author's scavenging is restricted to the US, Rinella weaves in his other global travels. I thoroughly enjoyed Julie & Julia by Julie Powell which was in my top 3 favorite books of 2007. Powells' book had a very similar "mission" (Julie Powell sets out in one-year to cook all of the recipes in Julia Childs' Mastering the Art of French Cooking). Rinella commits himself to spending one-year gathering the ingredients he needs to cook 45-50 recipes from Auguste Escoffier's Le Guide Culinaire for a three-day event.

The interesting thing about Rinella's book is that most of the recipes require main ingredients that you can't buy. The author is a hunter and fisherman who has spent most of his life cooking and eating only food that he has "scavenged" from Mother Nature. But Escoffier's ingredients frequently challenge Rinella's expert gathering skills (as in squab, which is a baby pigeon). I suspect some people will object to this book for political correctness, but I hope they aren't so narrow-minded that they cannot give this book a try. The author is such a talented writer and story-teller and everyone should benefit from this profoundly great book.


5 In Patagonia

by Bruce Chatwin (Travel Memoirs)
This book is really a classic in travel memoirs. Chatwin travels to Patagonia, at the tip of South America, in 1974 to see a region that he becomes captivated with when he goes to interview 93-year-old architect and designer Eileen Gray in her Paris salon and notices a map of Patagaonia that she has painted. He travels the entire region for six months. The book was published in 1977 and is a series of vignettes/essays about characters he met and places that he visited. As I understand it, after the book's publication, there was some question whether conversations that the author has in the book actually happened. If that is the case, then this is still fantastic writing of fiction. He has a very spare style of writing but the characters he portrays are so richly finely drawn. At times I it when I was reading this that he created the genre "magical realism" before there was such a thing. This was such a satisfying read.

6 Someday This Pain Will Be Useful To You
by
Peter Cameron (Fiction)

This was a surprising and fun coming-of-age novel. Here's the Publisher Weekly's review:
"James Sveck, the 18-year-old protagonist of Cameron's (The City of Your Final Destination) first novel for young adults, is a precocious, lonely and confused Manhattanite who believes he would be happier buying a house in Kansas surrounded by a sleeping porch than entering Brown University as planned and being surrounded by his peers. “I don't like people in general and people my age in particular,” he explains, demonstrating his obsessive concern with language, “and people my age are the ones who go to college…. I'm not a sociopath or a freak (although I don't suppose people who are sociopaths or freaks self-identify as such); I just don't enjoy being with people." He claims people “rarely say anything interesting to each other,” but his own observations are fresh and incisive as he reports on his exchanges at home and at work. As the novel opens, in July 2003, James's cynical older sister is having an affair with a married professor of language theory; his mother ditches her third husband on their Las Vegas honeymoon after he steals her credit cards to gamble; his high-powered father asks if he's gay; and James is stuck working at his mother's art gallery, which has mounted an exhibit by an artist with no name, of garbage cans decoupaged with pages torn out of the Bible, Koran and Torah. James's elaborate daily entries interlace with a series of flashbacks to gradually reveal the recent panic attack that has landed him in psychotherapy. Descriptions of these sessions offer not only more fodder for James's sardonic critiques of a self-indulgent society, but also an achingly tender portrait of a devastatingly alienated young man. A single reference yields something of an explanation: James saw, at close range, the planes crash into the Twin Towers. The closest he come to commenting is to turn to a story about a woman whose disappearance after 9/11 went unnoticed for a month: “[It] didn't make me sad. I thought it was beautiful. To die like that… to sink without disturbing the surface of the water.” With its off-balance marriage of the comedic and the deeply painful, its sympathetic embrace of its characters and its hard-won hope, this smart and elegantly written novel merits a wide readership."



7 The Piano Shop on the Left Bank: Discovering a Forgotten Passion in a Paris Atelier
T.E.
Carhart (Nonfiction)


This was the most enchanting book. It is about a writer, Thad Cathcart, who is living in Paris who falls in love with a piano shop where old pianos are restored and sold. In discovering the shop, the writer rediscovers his old abandoned passion for piano playing and begins a quest to discover everything there is to know about pianos. Set in Paris, it is an interesting and charming story of daily Parisian life with eccentric and charming characters. It was also fascinating to learn so many things about the piano. If you love music you'll love this book. But anyone would love this book. It's passion for music and pianos and the city of Paris are wonderful. It is really a compilation of vignettes or essays of different characters or events in the author's quest.

This is a sublime book.


8 When You Are Engulfed In Flames
by David
Sedaris (Nonfiction)

David Sedaris is absolutely perfect. And this book was not a disappointment. As are all of Sedaris's books this is a series of autobiographical essays. This author consistently makes me guffaw with every one of his books and this was no less.

9 Faith for Beginners: A Novel
by Aaron Hamburger

(don't you love the photo of the cute dude floating in the water reading a book....now that is heaven in every sense: cute dude, floating in water, reading a book). Here's another novel that suprised me. The Publisher Weekly review which I concur with is as follows:
"A woman hopes a family trip to Israel will help her reclaim her confused, rebellious son in Hamburger's entertaining, irreverent first novel (after the collection The View from Stalin's Head).


Jeremy's been at NYU for five years, but he's still just a junior, and Helen Michaelson, 58, thinks he might have a much-needed spiritual awakening on the 'Michigan Miracle 2000' tour. But while Jeremy's more interested in cruising Jerusalem's gay parks, Helen herself is primed for revelation, as she finds that her connection to Judaism and her family is more complicated than she'd thought. Hamburger has an exacting eye for mundane detail and suburban conventions, and in Jeremy he's created the classic green-haired, pierced college student ranting about social injustice. But beneath Jeremy's sarcastic, moralizing banter, there's a convincing critique of Americans' way of being in the world. In Israel in 2000, the Michaelsons are like Pixar creations trapped in a movie filmed in Super 8—the Middle East may be fraught with political tension, but their biggest problem is the heat outside their air-conditioned bus. Hamburger goes further than witty satire, though, and when the plot takes a dark turn he demonstrates that he's capable of taking on global issues, even if his characters aren't."


10 (tie) What We Lost
by Dale Peck (Autobiography)

I'm a real fan of Dale Peck. This is his fourth book and it is a memoir. Here's The Independent's book critic, Martin Fletcher's, review of why this is just a phenomenal book:

"Dale Peck has a reputation for cutting literary throats with the ruthlessness of a fox in a chicken-run. He ruffled feathers with his first novel, the middle-finger waving Fucking MartinMartin and John in America - and has gone on to sharpen his teeth as a critic for the New Republic. There he described Rick Moody as "the worst writer of his generation" and continued the turkey-shoot at Faulkner's "incomprehensible ramblings", Nabokov's "sterile inventions", and the "stupid - just plain stupid - tomes of DeLillo".

"I am extremely savage," says Peck the Critic amid the blood and feathers. To which the bruised and battered writer Stanley Crouch replies, "Dale Peck is a troubled queen". Boys, boys!

The eye-gouging and self-absorption of the American urban literary scene is a far cry from the peaceful pastoral nostalgia that makes up much of Peck's "story of my father's childhood", What We Lost. The hatchet jobs here are mostly of axe against wood during fence-post maintenance and other rural activities on a dairy farm in Greenville, upstate New York, in the mid-1950s.

Dale Peck's father grew up in a one-room house in Long Island with seven brothers and sisters, a violent mother: "thick and squat as a tree trunk shorn of its canopy by a bolt of lightning", and an alcoholic father addicted to cough medicine. When Dale senior was 12, his own father, addled with drink and remorse, kidnapped him and deposited him with his uncle Wallace on his farm. Here "the fluid sunlight pulses through the trees like liquid amber" and the severe routine of farm work forges moral strength and purpose in the boy.

He discovers simpler values, an empathy with the land, and the power of silence and reflection that scrub clean the wounds of abuse. Inexplicably, when his mother arrives to reclaim him after a year and a half, he returns to the brutalities of his family life. Then one night, after sitting for hours outside bars waiting to carry his drunken father home, something snaps and he beats his father almost to death in a rage of hatred, shame and loss.

It's a powerful, shocking scene of expiation; but perhaps the most resonant and effective writing comes in the second part of the book. Dale Peck junior, the writer, makes an appearance with his father when they revisit the farm 40 years later. It's narrated from the point of view of a girl who makes them lunch. Peck senior's gentle, flirtatious paternalism and wistful enthusiasm for the simple routines of good country people is hopelessly sentimental. Both Pecks perceive missed opportunities that were never sustainable, and are left with the nebulous sadness of a life denied to them.

In this beautifully crafted memoir, Dale Peck puts the pieces of his father's broken past together. Memory and imagination form a narrative bridge between father and son, and something good and strong and lasting is created from breakdown and violence."

http://www.independent.co.uk/arts-entertainment/books/reviews/what-we-lost-by-dale-peck-566483.html

10 (tie) The Distance Between Us: A Novel
by Bart Yates

This is another author who I'm a big fan of. Here's Publisher's Weekly's review:

"In the absorbing latest from Yates (Leave Myself Behind), an Illinois piano teacher whose virtuoso career ended prematurely attempts to reconnect with her family after years of anguish and loss. Quirky, intimidating septuagenarian Hester Parker tells her story in retrospect. Early in her marriage, she derives pleasure from the music of her violinist husband, Arthur Donovan, and her two sons, Jeremy and Paul, both accomplished musicians. But despite an outstanding intellect, daughter Caitlin fails to inherit the family genius and suffers the plight of an outsider. A tragedy proves to have more consequences than meet the eye, and Hester's marriage dissolves, leaving her alone in her imposing Victorian home. Cut to the present, when quiet college student Alex rents her upstairs apartment, the two develop an attachment that helps both come to terms with their plights, yet threatens what Hester holds most dear. Yates's family melodrama brims with quiet intensity
."


As I look back at all of the choices there seems to be a recurring theme of people in major life transitions, which are at times violent, shocking, emotional, sometimes even provocative. Which is strange because that is exactly where I am at in my own life: a time of major transition. Interesting observation (for me I suppose). I hope this sentence isn't offputing for anyone because each and every one of these books is beautiful and uplifting in their own unique way. But they are complicated stories of complicated characters, sometimes real sometimes not. But all of the books have a classic "Odyssey" theme. Please try!

Happy Reading!
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