Pesto Parmesan Eggs

As my deviled egg experimentation continues, I decided to try a souped-up and much changed version of a recipe for pesto deviled eggs I found in a cookbook. The recipe I found was not agreeable in a number of ways. First of all, it called for a sizable dose of sun-dried tomatoes. Now, I love sun-dried tomatoes, but with a tablespoon and a half, that makes it Sun-dried Tomato Eggs, not Pesto Eggs. Now, sun-dried tomato eggs sounds like a very good idea, one that I will most certainly try making one day, but if I’m going to make pesto eggs, I’m going to let the pesto be the main attraction.

Pesto Parmesan EggThe other thing I didn’t like about the recipe I had on hand is that it was too simple. Not enough ingredients. Clearly this recipe was much too reliant on the sun-dried tomatoes, so I would have to make some major additions and substitutions. The result was as follows:

SARAH’S PESTO PARMESAN EGGS

6 hard-boiled eggs, peeled
1/4 cup sour cream
1/8 to 1/4 cup grated or shredded Parmesan cheese
2 tablespoons prepared pesto
1/4 teaspoon minced garlic or garlic powder
1 tablespoon crumbled bacon or real bacon bits
1 tablespoon pine nuts or slivered blanched almonds
8 to 10 leaves fresh basil
1 teaspoon white wine or lemon juice.
black pepper and/or red pepper to taste

Cut eggs in half length-wise and scoop out the yolks. In a small bowl or container, combine yolks, sour cream, cheese, pesto, garlic, bacon bits, nuts, basil, wine and pepper with electric beaters. Once the yolk mixture is combined, spoon the mixture into the yolk halves and chill for at least two hours before serving.

I was actually quite pleasantly surprised with how these eggs turned out. Usually I give a recipe a couple tries before I’m happy enough with it to post online, but these came out swimmingly the first time. Next time I make them I’ll try doing just a couple things differently. First, I didn’t chop the fresh basil before I added it. I was feeling lazy and decided just to pick some from my window plant, wash it and toss it in. Some of it got torn up in the beaters, but a lot of the leaves were left whole. Next time I’ll chop the basil a bit before I toss it in. Next, I want to try using lemon juice instead of wine. This recipe has a distinct lack of acidic ingredients, which help keep the eggs looking and tasting fresh. Most deviled egg recipes include mayo and/or prepared mustard, both of which have vinegar already in them. The original recipe didn’t even have the white wine; I added that because I thought it could use some form of acidic preservative and I was afraid the lemon juice might clash with the dairy elements. The eggs still tasted fine a day later, but they started to get a little discolored around the edges. Next time I’ll try lemon juice to see if it will keep them fresher looking longer. White wine vinegar might be feasible as well, but I didn’t have any on hand. The bacon could, of course, be omitted for vegetarians.

Warbreaker by Brandon Sanderson

I suppose the most accurate thing I can say about Brandon Sanderson’s Warbreaker is that I didn’t hate it. Further, I can credit it with keeping my attention. So many enormous epic fantasy audiobooks get returned to the library before I finish reading them (which did happen here) and never get re-ordered (this one actually did).

WarbreakerBrandon Sanderson is a newly crowned heavy-hitter in modern fantasy. His inaugural solo publications (such as Elantris) held promise, and then he was chosen to aid the terminally ill Robert Jordan in finishing his vast Wheel of Time epic. Sanderson is now a full-fledged epic fantasy author of large reputation. Problem is, I find the quality of Sanderson’s stories pretty middle-of-the-road.

Part of my unenthusiastic reception to this book comes from the fact that it is a certain shiny, glowing sort of epic fantasy, all about bright castles of polished marble, bored and snarky men-made-gods and characters who talk like modern day Americans. This novel comes down definitively on the “sorcery” side of “sword and sorcery,” and does not much medieval/historical sort of world-building. The center of this story is its high concept magic revolving around Sanderson’s invention of “bi-chroma,” a color-laden version of the concept of the soul (at least, a partial soul). Both of the main characters, while not one dimensional, are certainly not challenging in any way. They are both young, naive girls with the moxy to take on great odds and defy authority to make a difference in the world. They don’t wrestle with moral conflicts of any depth, or at least not ones the reader can relate to (Vivenna’s moral qualms over accepting a supply of bio-chroma isn’t exactly an issue burning in the heart of contemporary man).

Sanderson’s fantasy is “clean.” The story is crisply plotted, the concepts are well-explained, the characters are likable, if not incredibly nuanced. Despite a few moments of violent conflict, this novel is certainly not belonging to the genre of gritty realism within fantasy. It was simply not my style, but despite this fact, Sanderson did, at least, give me motivation to read on.

One more thing must, unfortunately, be said about this novel on audiobook. Normally I don’t mention much by way of review of the audio production unless it is downright fantastic (such as in the case of Sookie Stackhouse books or anything by Orson Scott Card). I must say that this audiobook reading rubbed me the wrong way. The more I listened to it, the more I managed to ignore it, but the audio actor (I’m purposely not looking up his name because I don’t want to blame it on him if his performance was prompted by the audiobook director) had a tone of voice in reading this novel that was a bit overdone. It reminded me of the way a teacher might read chapters of a book to his fourth grade class. Again, not fatal, but it affected my enjoyment of the book in a subtle way.

Cross-published on ARWZ.com

Loaded Eggs and Muenster Fondue

I recently tried two variations on favorite recipes, each with moderate success. The first was a fairly traditional variation on deviled eggs, and the second was the substitution of a new cheese in my cookie-cutter fondue recipe.

I decided to make a batch of deviled eggs to take in for my co-workers at the studio this week. I know that we have a collection of varied tastes, and so I wasn’t sure if one of the more exotic deviled eggs I have in the works would appeal to them (e.g. tuna wasabi, citrus chipotle) so I tried a variation on one of the “loaded eggs” (i.e. a la “loaded baked potato”) recipes I found online:

Loaded Deviled EggsSARAH’S LOADED EGGS

6 hard-boiled eggs
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon real bacon bits
1/3 cup shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1 teaspoon white vinegar, or lemon juice
1 green onion, sliced thin
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
extra paprika for garnish

Cut eggs in half length-wise and scoop out the yolks. In a small bowl or container, combine yolks, mayo, sour cream, bacon bits, cheese, mustard, vinegar, green onions, and spices. Once the yolk mixture is combined, spoon the mixture into the yolk halves and chill for at least two hours before serving.

While this is not my very favorite deviled egg recipe, it really turned out as well as it could, given the mundane ingredients. The amount of cheese can certainly be increased (decreasing will make the mixture too liquid), and the spices can be turned up and down as you like. Real bacon could also be used in lieu of canned bacon bits (which I did for the sake of ease). Next time I think I’ll use lemon juice instead of vinegar. I used the vinegar because I was concerned that the citrus would clash with the cheese and sour cream, but I generally like to avoid adding more vinegar to dishes when I can (the mayo and mustard will probably already have some vinegar in them), the notable exception being something that features vinegar, like a vindaloo. I think that the lemon juice would give it a fresher burst (albeit less traditional) of flavor.

Muenster FondueNext up was the Muenster cheese fondue. I stopped by the Penn Hills Giant Eagle on my way home from work to find creative inspiration among the offerings of the cheese counter. I wanted to pick up a cheese for my fondue that I hadn’t tried before… and yet, I didn’t want to spend a ludicrous amount of money. Unfortunately there is no place better for a boring, over-priced cheese selection than a mid-sized Giant Eagle. After browsing the selection of pre-packaged $6.99 cheeses, I ended up the Helluva Good aisle. The only reasonable cheese (I wasn’t excited at the prospect of colby-jack fondue) I found that I hadn’t tried yet in a fondue was muenster, and so at $2.50, it went in my basket. The result was muenster fondue:

MUENSTER FONDUE

1/8 to 1/4 teaspoon minced garlic
1 to 1 1/2 cups half n’ half or light cream
1 (8oz) package of cream cheese
8oz block of muenster cheese, cubed
4oz sharp white cheddar, cubed
dash or two of white pepper (optional)
1 to 1 1/2 cups white wine or dry sherry
1 tablespoon cornstarch (optional)
bread cubes or vegetables for dipping

Combine the garlic, cream, cream cheese, muenster cheese, cheddar and the pepper in a medium saucepan. Melt over medium-low heat, whisking frequently until the cheeses are melted and well combined. If cheese does not melt smoothly, use an immersion blender to smooth is out. Whisk in the white wine until combined. If the fondue is too runny for your taste, then mix the cornstarch with a bit of additional wine (just enough to dissolve it) and then whisk it into the fondue, heating until it thickens. Serve with bread and/or vegetables.

The muenster fondue turned out, like the eggs, as well as could truly be expected. Muenster is not a terribly strong cheese and so it did not stand out from the base cheeses with much audacity. In fact, it was probably the first time in all of my fondue experiments that I could distinctly taste the white cheddar. All in all, it was tasty but unremarkable. Unless I’m cooking for a muenster aficionado, I’ll likely opt for one of my standbys (gorgonzola or swiss) in the future.

“Travels in Siberia” with the worst traveling companion ever.

I’m a little behind on my summer reading list. First I read Ivan Turgenev’s “Sketches from a Hunter’s Album,” a classic short story collection from 19th-century Russia. I would recommend it. Turgenev was the first noble author to write about peasant characters as though they were people; also, his descriptions of the natural world are moving and transporting. And if you yourself are, or aspire to be, a writer, you should not go forward without reading “Bezhin Lea” - its composition is basically perfect.

Travels in Siberia by Ian FrazierFrom Turgenev I turned to Ian Frazier’s “Travels in Siberia”. I hadn’t read any of Frazier’s past work, but I gathered from reviews of this book that he had gained fame for travel writing in the U.S., and that his trips through Siberia were equally entertaining. I love nonfiction, and I love travel writing - there are many places in the world I don’t anticipate getting to see first-hand, and it’s nice to get a glimpse of them through others’ accounts of their sojourns.

The book is about Frazier’s encounters with Siberia. He traveled to Russia for the first time in the early ’90s, and claims to have been beset with a kind of mystical “Russia-love.” He vowed to return, particularly to Siberia, which he became fascinated by through reading. He approaches Russia via Alaska in the ’90s, then returns for a full-length drive across Siberia with two guides in 2001. He makes a cold-weather sojourn several years later, and the book recounts all of these trips. The majority of the book is concerned with the extended 2001 road trip.

Frazier has done a lot of reading and research into the history of Siberia and its major players, and I found the parts of the book where he has condensed this research to be interesting; likewise, I found interesting his descriptions of the places and natural environments he moves through as he travels.

About a third of the way through the book, however, I realized that I wasn’t enjoying the reading experience at all. It took me a few more pages of consideration, but then I realized why: I hate Ian Frazier.

Don’t misunderstand, I’ve never met the guy. But his book is a nonfiction, first-person account, and so obviously, you get to know the author as you read. And he’s … awful. He doesn’t seem to realize this, but as a traveling companion, Ian Frazier is just awful.

Most notably he is irritatingly nervous about everything. Yes, Siberia is a place where much could go wrong, and I can tell you from experience that it can be a little nervewracking to travel through a country where basically no one speaks English, and you speak none of the native tongue (though Frazier seems to know basic Russian, whereas I, when in Panama, knew no more than 10 words of Spanish, none of which involved negotiating taxi fares). But Frazier is well-outfitted, well-funded, and guided by two men who both speak fluent English. And yet he worries. Incessantly and obsessively, about things that seem not to merit any concern at all. When they camp near a ferry stop (one must camp in most of Siberia) he worries that his tent will be run over in the night by a vehicle coming to wait for the ferry. When they must travel with their van in a train car over a roadless stretch of territory, he worries for three days straight that there are not enough safety precautions, and the cars are full of gas, and what happens if one of them spontaneously explodes? He experiences a bout of food poisoning in St. Petersburg, and thereafter never eats a meal without worrying that it will murder him. He frets CONSTANTLY over the fact that Russians don’t wear seatbelts, even though the guides have provided a seatbelt for him! He panics when his guides are late returning to camp from a trip to a nearby village. This is but a sampling; his obsessive, half-irrational fears are chronicled on nearly every page of the book.

Besides these endless worries, and probably because of them, Frazier barely engages with the actual people and life of Siberia. His guides frequently visit the villages they camp near, for supplies but also for socializing; Frazier never accompanies them, staying by himself in the campsite. When he is offered vodka, he refuses. I can say authoritatively: unless you are a recovering alcoholic, or have a religious prohibition on its consumption, if a Slav offers you vodka, you should drink it. I’m not saying get wasted - but take one shot. Because it’s very rude if you don’t. This doesn’t seem to phase Frazier a bit. If he is a recovering alcoholic, and has not mentioned this fact in his book, I retract my statement. But I doubt that’s the case. Frazier turns down an offer for lunch from a random passerby who knows English and seems happy to meet an American; he often seems awkward and bored when Siberians in off-the-map places put on programs for the American author who has come, they think, to chronicle them. In all, Frazier seems much more interested in retracing the steps of the explorers of a hundred years ago that he has read about simply for the sake of doing so, rather than experiencing the Russia of here-and-now. I found myself wondering over and over again, Why would this person go to Siberia if Siberia as it is seems to leave him terrified and disinterested? Reading books would have more than sufficed for his purposes.

Besides all this, he is unpleasant in other ways. Let me illustrate with an incident he recounts without comment: he is in a regional museum in a Siberian city. Another man, an Englishman, approaches him, having heard him speaking English, and, in a friendly manner, asks him where he’s from. Frazier, who is from New Jersey, tells the man that he is from London. He says, “I didn’t even bother to put on an accent.” Obviously skeptical, the Englishman asks where in London; Frazier replies that he lives in a neighborhood by the Thames that the Englishman probably hasn’t heard of. Pushing on, the Englishman offers his name and the fact that he is writing a book. Frazier offers none of the same information, and shrugs the encounter off. End scene.

What the fuck is that? Does Frazier think it was a joke? Why would you be rude to the first person besides your guides that you have encountered in Siberia who speaks your language? Why would you recount the incident in your book? Does Frazier think he is a wit? I’m literally perplexed by his account of this encounter. What an ass.

[As an aside, Frazier notes that the man’s name is Simon Richmond, and says that Richmond exclaimed that he was going to put Frazier in his book. An internet search reveals that there is a Brit named Simon Richmond who authors and co-author’s Lonely Planet guidebooks, including one on the Trans-Siberian Railway and one on Russia in general. I do not know if he put Ian Frazier in one of these, but I feel inclined to buy one on principle - Richmond, I’m sure, deserves my money much more than Frazier did for his book.]

Frazier’s an ass on other occasions, apparently without realizing it. He’s also maudlin, overly nostalgic for his youth in Ohio, and deeply self-centered, irritatedly demanding that his guides take him to abandoned prison camps even though they’re clearly made very uncomfortable by this. In general, Frazier is preoccupied with his own needs and expectations … “privileged” is a word that kept recurring to my mind. And then we have this garbage, written after the passage in which the reader learns that Frazier coincidentally finished his Siberian road trip on September 11, 2001:

“But out in the rest of the actual world, people were thinking about us, in a larger sense, and specifically about [the World Trade Center]. The attack that targeted it represented not so much the beginning of a new war as a cruelly and ingeniously updated new wrinkle in an old, old war, one going back almost to the beginning of Islam. The recently ended Cold War, in whose ruins Sergei and Volodya and I had been wandering would have been difficult to explain to ancient ghosts who knew nothing about twentieth-century physics. But the September 11 attacks would have made perfect sense to, say, Saladin: the flying machines, the proud towers, the slaughtered innocents, the suicidal believers, are a simple story that exists out of time. To Yermak and the other Christian conquerors of Siberia’s Muslim khan, September 11 would have been easily understandable, and perhaps further inducement to victory, had they heard its story while gathered around their smoky Tobol River campfires.”

So. The conflation of modern-day Muslims with their ancient predecessors, exoticizing them and construing them as unevolving, ahistoric savages? Check! The depiction of terrorism and religious bigotry as a universal truth for all Muslims, in the past and present? Check! Bonus construal of the 9/11 attacks and America’s response to them as a religious war rather than a geopolitical one, thus casting all members of the “opposing” Muslim religion as combatants? Check and check!

People, that’s racism.

In summary, “Travels in Siberia”, though containing interesting facts, was a nightmare to read, basically because Ian Frazier seems like a nightmare to spend time with. The fact that he does not appear to realize that fact at all is mildly fascinating, but not fascinating enough to sustain a reader through 471 pages. Feel free to skip this book.