Paul Pines

I listen to Paul Pines read poetry and excerpts from his latest novel at the Gulf of Maine Bookstore recently. I haven't read the book of poetry I bought (yet), but just finished the memoir, "My Brother's Madness". Sometimes memoirs are as much or more about those who people the author's life than the author himself. Pines does have a poetic eye and a wonderfully philosophic way of examining things (all the way down to particle physics roots), but I came away with such a strong attachment to the others in his book as well. I can't recommend this enough.

Take what pain, hope, sorrow, and madness there is in this world, pass it through the alembic of an educated sensibility and a deep, informed compassion, and you might be lucky enough to reach My Brother's Madness. Paul Pines has achieved just this: a story both profoundly personal and universal, an exploration of the trials of family, the breaking points in our psyche's powers, and yet the capacity of compassion to ride the worst of storms all the way home.

James Hollis, Ph. D., Jungian Analyst, and author of Why Good People Do Bad Things.

Cioppino

I just made this for a party - it got rave reviews. Incredibly fast to make. I doubled the recipe and used 4 lbs of mahogany clams to replace the 2 lbs of mussels. Also, I used Syrah for the wine and cod for the fish.

Easy Seafood Cioppino

1 fennel bulb cut into 6 wedges
1 onion, quartered
3 garlic cloves, smashed
2 T olive oil
2 bay leaves
1 1/2 t. thyme
1/8 t. crushed red pepper flakes
1 1/2 t. salt
1/2 t. pepper
28 oz can of crushed tomatoes
1 1/2 c. water
1 c. Syrah or red zinfandel
8 oz. clam juice
1 lb halibut or other firm white fish
1 lb mussels

Put veggies in food processor and pulse until chopped. Heat olive oil in Dutch oven - saute vegies and spices 4 min. Add tomatoes and liquids and boil 20 min. Add fish and mussels - cook until mussels open, 4-6 min.

~From Gourmet magazine

Soup Season

400 Best-ever Soups - by Anne Sheasby

I saw this book at a friend's house and just had to have my own copy. It is certainly soup season and there will be plenty here to keep me trying new things. I was amazed at the variety - all ethnicities, from cream soups to stews, seafood, meat, veggie - it is all here. This is one of the recipes I tried with this season's blackberries (very quick and yummy - my kids liked it as well). I've slightly adapted the recipe so it is faster to make.


Indian Beef and Berry Soup

1 ½ lb steak, sliced
3 T oil
1 medium onion, peeled/sliced
2-3 c beef stock
1 c blackberries or blueberries, slightly mashed
1 T honey
salt to taste

Saute the steak and onions in oil until meat is brown and onions are golden. Add the blackberries and enough beef stock to barely cover the meat. Stir in the honey and simmer the meat, covered, until it is very tender. If the berries are too tart add more honey to taste. Add salt and serve in bowls.

Starbucks®Pumpkin Scone

My son made these yesterday from fresh pumpkin. They are amazing! And so is he - not bad for a 14 yo.

~

Top Secret Recipes
version of
Starbucks®Pumpkin Scone

During the holiday months you'd better get over to Starbucks bright and early if you want to get your teeth around a delicious pumpkin scone. These orange triangles of goodness are made with real pumpkin and pumpkin pie spices, and they quickly vanish out the door when fall rolls around. Each scone is generously coated with a simple plain glaze and then spiced icing is drizzled over the top for the perfect finishing touch. But good scones are more than just good flavor. To get the flaky texture we'll cut cold butter into the dry ingredients, either with a pastry knife and some elbow grease, or by pulsing away at it with a food processor, until all the butter chunks have been worked in.

INGREDIENTS:

2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter

PLAIN GLAZE:

1 cup plus 1 tablespoon powdered sugar
2 tablespoons whole milk

SPICED ICING:

1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

INSTRUCTIONS:

1. Preheat oven to 425 degrees F.

2. Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.

3. In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.

4. Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no
chucks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.

5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick
rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal
portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

6. Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.

7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.

8. When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.

9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.


Makes 6 scones.