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Just finished reading The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novelby Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.

The Last Midwife: A Novel by Sandra Dallas. It’s a very, very good read. It tells the story of an older married woman who lives in a small mining town in the Colorado rockies (this is the mid-1800’s), and is well known by all because she’s the only midwife in the area. Often people can’t pay her anything, or very little for her days of service with little or no rest or food. Suddenly, a couple accuse her of strangling their infant (she arrived after the birth, actually). Hence the story is about how this small town rallies or rails for or against Gracy. She didn’t commit the crime, but not everyone can be convinced since the father is a wealthy man in the area who carries a lot of clout. There’s plenty of relationship issues here, which make really great fodder for a novel. And there are plenty of characters in the book that you’ll love or hate. Some secrets get dredged up too. Oh, such a good read.

On my recent road trip, I visited one of my local libraries and borrowed 5 books on tape. We listened to 3 of them. I’m a big fan of Craig Johnson, the author of a series of mysteries taking place in Wyoming, and a TV series on Netflix called Longmire. This book, A Serpent’s Tooth: A Longmire Mystery was really complex. Hard to explain, but it’s about graft and greed and oil. Worth reading, for sure. Also read Stone Kiss by Faye Kellerman, another complex mystery about Lt Decker, an LA cop who journeys to NYC to help out his family when a murder occurs. Lots of violence in this one.  Not particularly a fav book, I’d venture. Then read Leaving Time: A Novel by Jodi Picoult. I’ve read most of her books – always very riveting. In this book, you’ll learn a whole lot about elephants since the protagonist in it is a young girl whose mother disappeared when she was quite young. Her parents ran an elephant sanctuary in New Hampshire. In the ensuing years, Jenna has tried to find clues as to her mother’s whereabouts because she just cannot believe her mother would have up and abandoned her. There are a whole cast of characters (her mother, her father, employees at the sanctuary, a cop or two, and a psychic). All play fairly prominent roles. Fascinating book – I really liked it, almost as much for the education about the behavior of elephants as about the mystery. A great read.

Also on the trip, I read a book (on Kindle) for one of my book clubs, The Swans of Fifth Avenue: A Novel by Melanie Benjamin. It’s about the relationship between Truman Capote and his “swans,” a group of middle-aged high society ladies, and specifically Beth Paley. I don’t know whether to recommend this book or not. Truman Capote was not a nice man, although the whole novel (vs. non-fiction, which this is not) is conjured from speculation about the years Truman was kind of adopted by the group of women. He cared about all of them (most were married/divorced, and wealthy) but in the end he betrays them all by writing a novella about their secrets, their marriages, their affairs (theirs or their spouses, information they’d all shared with him, thinking he could be trusted with their innermost secrets). It was scandalous, and yes, all that part is true. I finished the book, but almost felt like I’d read a “dirty book.” There is no graphic detail in this book – it’s just what Capote did to destroy these women, supposedly his dear, darling “swans.” He was the villain in the book, and in his old age . . . well, I won’t spoil the story if you’re interested in reading it.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Soups, on December 11th, 2017.

mushroom_soup_wo_cream

Thrilled with the results of this home made mushroom soup without a speck of cream.

Sometime recently I ordered mushroom soup at a restaurant, and expected it to be a nice little cup with mushrooms swimming in it AND in a creamy broth. Nope. It had no cream in it, and wow, was it good. So I promised myself I’d try to replicate it at home. Couldn’t be that hard, right? I found several recipes, but settled on one from the New York Times, that actually was a pureed soup. That I didn’t want, but I stuck with their recipe for the most part.

The secret to making this is layering lots of flavors – all things complementary to soup, of course. Like shallots, leeks, onions. I bought crimini mushrooms, regular button mushrooms, plus some shiitake. And to help with layering, I used some dried mushrooms. Once I found them at my local market, I had a several choices. Mostly they contained oyster mushrooms and chanterelle. Those were fine – they’re in a tiny little clamshell box. They got soaked in hot water for 30 minutes before I began. Most recipes tell you to use the soaking liquid, but on this little box from Melissa’s Produce, it said NOT to use the water, so I discarded it. Sometimes that mushroom water can taste a little off.

What I have in my refrigerator is a plastic one-pound tub of mushroom concentrate (broth, like chicken broth concentrate). And oh, was it perfect for this. If you can find it in your stores, please use it. Mine is from “Custom Culinary” in Oswego IL. Here’s the link at Amazon for it: Custom Culinary Gold Label Vegan Mushroom Base, 1 Pound. I’ve had mine for at least a year or more and it’s shown no degradation of quality at all.

Chopping up all the fresh mushrooms took awhile, but the 3 different kinds added different texture. One little surprise ingredient is a jot of soy sauce, and I just KNOW it added great flavor. You don’t taste it – there’s not enough in there to do that, but it’s good umami flavor. I simmered the soup for about 45 minutes, cooled it and packaged it up for freezing and left one container for eating. As of tonight, I’ve had it for 3 meals. I just LOVE the flavor of it – love the leeks, the broth, and the tooth of the mushrooms themselves. The original called for a Parmesan rind, but I didn’t bother, although I do have one in my refrigerator. For me, this soup doesn’t need cheese! But a nice piece of toast with some melted Parm on top would be a great little topper for this soup. And, of course, you could drizzle in a little bit of sour cream or cream if you wanted to. I’m amazed at the calorie count (low, really low).

What’s GOOD: for sure the super-over-the-top mushroom flavor. Might be from the mushroom base – don’t know for sure. Love the meatiness of the mushrooms and there were lots in this soup. Freezes well. A keeper.

What’s NOT: you’ll likely have to go shopping for some of the ingredients (leeks, maybe shallots, and the mushroom base, the dried mushrooms and maybe all the varieties of fresh mushrooms too).

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Mushroom Soup without Cream

Recipe By: Adapted from a New York Times recipe
Serving Size: 6

1/2 ounce dried mushrooms — prefer porcini, or a mixture of dried mushroom types
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion — chopped
2 medium shallots — peeled, chopped
1 large leek — white and light green part only, sliced lengthwise, then chopped, rinsed well
Salt to taste
1 1/2 pounds mushrooms — (white and cremini) sliced
4 ounces shiitake mushroom — stems discarded, sliced
5 cups low sodium chicken broth — or mushroom stock or vegetable stock
1 bay leaf
2 teaspoons dried thyme — crushed between your palms
Freshly ground pepper to taste
2 tablespoons soy sauce
1 tablespoon dry sherry — to taste (optional) (1 to 2)
1/2 cup low-sodium chicken broth
1/3 cup Italian parsley — chopped (garnish)

NOTE: I use Custom Culinary Mushroom Base – for the recipe to serve 6 I used a heaping tablespoon (plus the water, of course) in lieu of the low sodium chicken broth. It’s available from Amazon.
1. Place the dried mushrooms in a bowl or pyrex measuring cup and cover with 1 cup boiling water. Let sit for 30 minutes. Remove mushrooms and discard the water. (Some chefs use the hydrating water, but most dried mushroom packages recommend discarding the water as it often has “off” flavors.) Chop up the rehydrated mushrooms in small pieces and set aside.
2. Heat the olive oil and butter over medium heat in a large, heavy soup pot or Dutch oven and add the onion, shallots and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
3. Add the broth, bay leaf, thyme, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bay leaf.
4. If desired, you may blend the soup until smooth. Taste and adjust salt, and add pepper and the sherry, if using. Add the extra half cup of stock and heat through, stirring. If the soup seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped Italian parsley.
Per Serving: 215 Calories; 7g Fat (26.7% calories from fat); 15g Protein; 28g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 792mg Sodium.

Posted in Soups, on December 7th, 2017.

sweet_potato_chix_peanut_butter_soup

 Lots of flavors going on in this soup and it’s easy to make. The toppings? Chopped peanuts and chopped cilantro plus a drizzle of cream. I’m SO glad I have leftovers.

Back about 9 years ago I posted this soup and hadn’t made it in the interim. I’d attended a birthday party back then, for my friend Cherrie (I think it was when she turned 50) and her friend Robin (the hostess) served the previous version of this soup. There was no particular reason that I forgot about it – except that when you run a food blog, as I’ve mentioned here before, you always need to be trying NEW soups, not old ones. However, I was entertaining a group of women for an event at my house (10 of us) and didn’t want risk to be a factor – I needed a tried and true recipe. I did make a few changes to the soup, though, so it is slightly different than the old recipe. The friends came to watch a movie (A Man Called Ove) and to have lunch and dessert.

The soup – – it starts out with sweet potatoes. You could use either kind (yellow or orange) but I chose the orange because of color only. The potatoes are coated in peanut oil and roasted. The original recipe called for a boat load of oven-roasted Roma tomatoes – I decided to change that – I used San Marzano canned tomatoes which should be just as good. There’s onion, garlic, curry powder and cayenne in it too, plus chicken broth and coconut milk. And chicken pieces, and peanut butter (a lot, actually, but this recipe makes a lot of soup) plus the toppings. I wanted to have a bit more texture to the soup (because you blend the soup to smooth without the chicken). So, I bought a pound of butternut squash and roasted it in the oven, even broiled them at the last minute to get some lovely caramelization on them, chopped them up and those are kind of hidden underneath the little pile of nuts and cilantro in the picture.

As with most soups, they’re so much better the next day, so I did that and merely had to re-heat the soup and prepare the toppings and I was ready to serve it to my friends. The drizzle of cream wasn’t in the original (you could use a drizzle of coconut milk if you wanted to be more authentic). You don’t taste the peanut butter, which is surprising since there was 3/4 cup of it in the soup. I’ve added my new photo to the old post since the photo I had before wasn’t all that great. Boy, I’ve come a long way taking photos for my blog!

What’s GOOD: uhmmmm, this soup is so delish. Love the smooth texture, but also the toppings – the crunch of the peanuts particularly. You could easily make this vegetarian if you want to, by using vegetable broth and no chicken. The soup itself is thick (hearty). You could try different toppings if you prefer to. Freezes well.

What’s NOT: there are a variety of steps to make this – roasting the sweet potatoes and the butternut squash (ideally do those at the same time, or use only sweet potatoes and no butternut squash). I have a good Vitamix blender which did a really good job of smoothing out the soup, but you could use an immersion blender too.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Senegalese Sweet Potato and Peanut Soup with Chicken

Recipe By: Originally from Emeril Lagasse, but adapted
Serving Size: 10

1 1/4 pounds sweet potatoes — yellow or orange
12 ounces butternut squash — (approximate) seeded, peeled, cut into 1″ pieces
1/4 cup peanut oil — divided uses
3 tablespoons curry powder
1 1/2 cups chopped onion
2 large garlic cloves — minced
1/4 teaspoon cayenne pepper — (use more if you’d like)
1 1/2 quarts low sodium chicken broth
28 ounces canned tomatoes — San Marzano type
3/4 cup peanut butter — smooth type
20 ounces coconut milk — use full fat
2 teaspoons salt — or more to taste
3/4 teaspoon white pepper — or more to taste
2 1/2 pounds boneless skinless chicken breasts
GARNISH:
4 tablespoons fresh cilantro — minced
1/2 cup chopped peanuts
10 tablespoons heavy cream — or coconut milk

NOTE: the butternut squash is used as a garnish, not to be pureed into the soup.
1. Preheat oven to 400°F.
2. In a large bowl place the sweet potatoes that have been cut into large chunks. Use a small part of the oil to coat the pieces and pour out onto a parchment-lined baking sheet. Do the same with the butternut squash on a separate baking sheet.
3. Roast the sweet potatoes and butternut squash for about 45-50 minutes until they’re just fork tender. Remove and set aside to cool. Remove skins from the sweet potatoes and discard.
4. In a large pot, use the remaining oil and heat it until it begins to shimmer. Add the curry powder and gently saute it for 30-45 seconds while the oil bubbles. Do not burn. Add the chopped onion and stir frequently as the onion softens, 3-4 minutes. Add garlic, cayenne, then the chicken broth. As it heats to a simmer, add the peanut butter and stir well, breaking up the pieces. Add the coconut milk, canned tomatoes and the reserved sweet potatoes and bring soup to a full simmer, reduce heat, cover and cook for about 10 minutes. Add salt and white pepper to taste. Puree soup in a blender until smooth, or use an immersion blender in the soup pot.
5. CHICKEN: Cut the chicken breasts into bite-sized pieces. Coat with peanut oil, salt and pepper and bake them for about 10 minutes at 350°F. You can use the same baking sheet you used for the sweet potatoes. Do not overcook – you want them to be just barely cooked through. Remove and cool. Add to the soup, or keep them separate and add a portioned amount to each bowl.
6. BUTTERNUT SQUASH: Even though you’ve cooked the butternut squash, it’s nice to have the small pieces caramelize. Just before serving, chop the squash into small bite-sized pieces and place on the same parchment-lined baking sheet and broil them until the edges have begun to brown.
7. TOPPINGS: Prepare the minced cilantro and peanuts. When serving, scoop about 1 1/2 cups of soup into a wide bowl, add the caramelized butternut squash pieces, chicken (if you didn’t add it into the soup before), chopped peanuts and cilantro. Use a soup spoon and drizzle a tablespoon of cream or coconut milk around each serving.
Per Serving: 628 Calories; 40g Fat (55.0% calories from fat); 43g Protein; 30g Carbohydrate; 7g Dietary Fiber; 86mg Cholesterol; 1043mg Sodium.

Posted in Appetizers, on December 3rd, 2017.

lentil_hummus

Not exactly the prettiest of colors, but the flavors are great. And healthy.

Wanting a simple appetizer that wasn’t rich, cheesy, or full of fat, I found this recipe in my to-try file, that came from Food & Wine. Made with lentils. It called for green lentils – I didn’t have any – nor did I remember ever seeing them at any of my local markets. I guess you can mail-order them. I used brown lentils, which, of course, made the finished product . . . well, BROWN. Do doctor up the top with a drizzle of olive oil and paprika to make it look a little bit better. The recipe indicated serving with red pepper strips (didn’t have any) or fennel strips (had them, but didn’t take the time) so I served it with crackers (pita chip type).

It’s made in the food processor. I actually took liberties with this – I bought a small package of already-cooked lentils (TJ’s carries them). I know . . . lentils are cinchy easy to make. But that was the way it was that day. So since I didn’t make them from scratch, I added a little sprinkle of powdered bay leaf in the mix. This part’s not in the recipe below, since I assume you’ll just make up a batch of fresh lentils for this. I was into saving time since I was having dinner guests and didn’t begin cooking dinner until 3 pm, and they were arriving at 6. I was into speedy. I made a sheet pan dinner (chicken, sweet potatoes, bacon, red onions, big chunks of sourdough croutons) which, when served, I plopped, in the pan, right in the middle of my dining room table. Easy for serving firsts and seconds. Everybody wanted more croutons and red onions.

The hummus is whizzed up in the food processor (so easy) with fresh lemon juice, EVOO, garlic, ground cumin, fresh cilantro, salt, tahini, cayenne – and I added a bit of water because I used the already-cooked type lentils (they’re on the dry side) –  you could add some of the cooking liquid if your mixture is too stiff. Taste it for seasonings – adding more salt or lemon juice or cumin. Into a container it went and chilled for a couple of hours (allowed the garlic to mellow a little bit) and it was ready to serve. That recipe is coming up next, I think.

What’s GOOD: how easy this was to make. As I’m writing this it’s the next day and I’ve just dipped a couple of crackers into it – it’s very tasty – healthy too. It will keep for a few days, so you could definitely make this ahead.

What’s NOT: don’t love the brown color, but the taste will shine through that little down side. If possible, try to find green lentils!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Lentil Tahini Hummus

Recipe By: Adapted from a Food & Wine recipe
Serving Size: 7

1 1/2 cups low-sodium chicken broth
1/2 cup lentils — about 6 ounces * (see note)
1/2 bay leaf
1 1/2 garlic cloves — coarsely chopped
2 tablespoons tahini
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
3 tablespoons chopped cilantro
1/4 teaspoon
Salt — or more if needed
1/8 teaspoon cayenne pepper
Sweet paprika for sprinkling on top
Pita chips, sliced fennel and red bell pepper strips, for serving

NOTE: If you can find green lentils, good – use them. The finished hummus will have a more greenish tint rather than brown, which isn’t quite as appetizing.
1. In a medium saucepan, combine the chicken stock, lentils and bay leaf. Bring to a boil, then cover and simmer over low heat, stirring occasionally, until the lentils are tender, about 30+ minutes. If using green lentils, they take a bit longer to cook, up to 45 minutes. Uncover and boil the lentils over high heat until most of the liquid has evaporated, about 2 minutes. Discard the bay leaf and let the lentils cool slightly.
2. Transfer the cooked lentils to a food processor. Add the chopped garlic, tahini, olive oil, ground cumin, cayenne, salt, cilantro and lemon juice and puree until smooth. Scrape the hummus into a bowl. Garnish the hummus with paprika and some extra cilantro. Serve the lentil hummus warm or at room temperature with pita chips and vegetable crudités.
Per Serving: 132 Calories; 9g Fat (54.2% calories from fat); 7g Protein; 10g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 92mg Sodium.

Posted in Desserts, on November 29th, 2017.

mocha_chip_chiffon_cake

Very different . . . it’s almost like an angel food cake, it’s so light and fluffy. This doesn’t contain anywhere near the number of egg whites, so it can’t BE one, but it’s flavored with espresso granules and finely minced semisweet chocolate.

I follow a blog from a guy, Phillip Oliver, who is crazy about Maida Heatter, and it’s called MadAboutMaida. He blogs about her recipes (exclusively, I think). The cookbook this recipe came from isn’t one I own, so can’t give promises that this is exactly the recipe from the cookbook, but I’m guessing it is. It’s from her book Maida Heatter’s Cakes.

mocha_chip_chiffon_closeupWhen I saw his photo of the cake, it just spoke to me. I love light and tender cakes, so I decided to make it for a group function since it serves 12 people. It’s a straight-forward chiffon cake recipe except for the addition of chocolate chips and espresso powder. It takes a couple of bowls and 7 eggs, but it’s not difficult. It bakes up high and fluffy, and once cooled (the way you cool an angel food cake, inverted onto a narrow-topped bottle) it may take a spatula to dislodge the cake. Mine came off the tube pan easily, with just a bit of a nudge. The finished cake is very moist so it does stick to the sides, but not with difficulty.

When served, I had some vanilla ice cream too, which was nice with it. Or you can serve it straight. With coffee, please!!

What’s GOOD: so light and tender, you’ll truly think you’re eating an angel food cake. Easy to make. The espresso and chocolate flavors are subtle, so don’t expect a chocolate-centric cake cuz it isn’t!

What’s NOT: nothing really, unless having to use two bowls to make a cake is too much! One for the cake batter, the other for the egg whites.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Mocha Chip Chiffon Cake

Recipe By: Mad About Maida blog, 2017
Serving Size: 12

3 ounces semisweet chocolate — chopped VERY fine
2 cups sifted all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon espresso powder — or instant coffee granules
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
7 eggs — separated
1/2 cup Kahlua — or Tia Maria or other coffee-flavored liquor
1/4 cup cold water
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Powdered sugar to sprinkle on top

NOTE: This cake has the texture of an angel food cake, although it isn’t, as it contains egg yolks. It’s super light and fluffy.
1. Preheat oven to 325°F. You will need a tube pan, the type that has two pieces and which comes apart. Do not spray or butter the pan.
2. Chop the chocolate into pieces that are 1/4 diameter or less. Do not use chocolate chips as is, as the pieces will sink to the bottom of the cake.
3. Sift together the flour, 1 1/4 cups of sugar (reserving the rest), the powdered coffee or espresso, baking powder and salt.
4. Make a well in the center of the flour mixture and add the oil, egg yolks, coffee liqueur, water and vanilla. Whisk together until smooth. Use a large spatula to fold in the chopped chocolate. Set aside.
5. In a separate mixer bowl, beat the egg whites until they are foamy. Add the cream of tartar and beat on high speed until soft peaks are formed. Always use the whisk beater for egg whites. Start out slow and gradually increase the speed until full speed. Reduce the speed and add the remaining 1/2 cup of sugar. Increase speed to high and beat again until stiff peaks are achieved. Beat for an additional minute to be sure the mixture is stiff.
7. In three additions, slightly fold in about 3/4 of the yolk mixture. Do not fold in thoroughly, just barely! Then fold the whites into the remaining yolk mixture, being a bit more thorough this time. Pour the batter into the pan and bake in the center of your oven for 1 hour and 10-15 minutes until the top springs back when pressed. The top will crack during baking. Internal temperature should be 198-205°F.
5. After removing the pan from the oven, invert it on a narrow bottle and let it cool completely. After cooling, use a long, sharp knife and gently run it around the rim of the pan and around the center tube. Carefully slide the pan apart and run the knife along the bottom of the pan under the cake. Remove the cake from the pan. If it is still sticking, use the knife to saw it carefully from the pan.
6. Use a flat pan, dish or an elevated cake plate. Sprinkle with confectioners sugar, if desired.
Per Serving: 382 Calories; 14g Fat (34.8% calories from fat); 6g Protein; 54g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 254mg Sodium.

Posted in Cookies, on November 27th, 2017.

saras_best_cc_cookies_plated

A post from Sara: This recipe is so old (close to 30 years ago, ugh, makes me feel old!) that I’m not even sure of its origin.  I’m pretty sure it’s from a woman I worked with by the name of Ms. Mackey.  It’s unique in that the flour to fat ratio is higher.  It produces the sweet, chewy cookie that I associate with chocolate chip cookies.  These cookies are undercooked just a bit to keep the tender chewiness.

cc_cookie_ball_handcc_cookie_ballThese are a huge hit at my kid’s sports events.  The recipe makes 6 dozen so there are plenty to feed everyone and if you use Ghirardelli chocolate, they are safe for nut allergy kids (omitting the optional walnuts). I’ve also been known to use them to make ice cream cookie sandwiches.  Another huge hit during the summer months.

cc_cookies_saras_bakedWhen making these cookies, please beat the sugars, butter and eggs 3 full minutes.  It’s important and if you watch you will see the dough lighten and fluff significantly.  And then, after baking, allow for a few minutes cooling time before removing them from the tray onto the wire racks.  Since these are slightly undercooked, they need the time to set before sliding a spatula underneath them. I’ve had many a time that I was impatient and the cookies crumbled (ha!). In our home, the crumbled cookies are fair game for anyone waiting for the freshest batch out of the oven.

What’s GOOD: These cookies are your basic, all around fantastic chocolate chip cookie.  Tender, chewy. A real crowd pleaser. The cookies freeze well as does the dough.

What’s NOT: The recipe is not easily cut in half due the odd number of  eggs.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Sara’s Chocolate Chip Cookies

Recipe By: Sara’s recipe from a friend, 30 years ago
Serving Size: 72

1 pound dark brown sugar
1 pound unsalted butter — warmed to room temp
1 1/2 cups white sugar
3 large eggs — warmed to room temp
1 teaspoon salt — can add more if you like it more salty
1 1/2 teaspoons baking soda
6 cups all-purpose flour
24 ounces chocolate chips — (preferably Ghiradelli) *see note below about this
2 cups walnuts — chopped (optional)

NOTE: make sure butter is warmed to room temp. It makes a difference. The cookies will only be as good as the chocolate morsels you put into them – the better the quality, the better the cookies. * Ghiradelli is preferred. Chocoloate chips from Costco are a waste of money, as are ones from Trader Joe’s, IMHO. I prefer to use one bag of Ghiradelli 60% dark plus a bag of Ghiradelli milk chocolate.
1. Add brown sugar to bowl of stand mixer. Add white sugar and butter and mix on slow speed until well mixed.
2. Add eggs, one at a time, mixing slightly, then continue to mix at low speed until blended, then time it for THREE MINUTES. Turn up speed once everything is mixed.
3. Preheat oven to 350°F.
4. Add salt and baking soda. Continue beating. Add flour, one cup at a time as you SLOWLY mix it in. The bowl will be very full. Increase speed in between additions to mix in well. Turn off mixer and use thick wooden spoon to stir in chocolate chips and walnuts (if using).
5. Use a cookie scoop if you have one, or mound them one-inch high in your hand and roll gently to get a ball. Place on cookie sheet about 1 1/2 inches apart. Bake for 12 minutes (yes, you are undercooking them). Cookies should be cooked, barely. If you can see any part of the cookies that look like raw batter, bake for another minute. If you look closely they will still have some little glossy areas, which is what you want. Cookies must cool for 2-3 minutes on the sheet before using a spatula to remove to a wire rack to cool completely. They are very fragile, and if you eat them when still warm, they’ll be very soft inside and may crumble apart. These stale quickly, so it’s best to freeze them as soon as they’re cool.
Per Serving: 176 Calories; 10g Fat (49.8% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 63mg Sodium.

Posted in Appetizers, Breads, on November 25th, 2017.

seeded_cheddar_triangles_crackers

Really easy home made crackers, brimming with cheese flavor (cheddar) and topped with a variety of seeds.

It was a couple of years ago I was at my friends, Joan and Tom’s for dinner, and Joan served these cute-as-buttons cheese triangle crackers. I was smitten with them, and intended to make them pronto. But time moved on and I just hadn’t gotten around to it. I had an event at my house recently – the group of 10 of us watched A Man Called Ove, on Amazon Prime, based on the book by Backman. Then, we all sat down in my dining room and had lunch (soup – a recipe that’s already here on my blog, but I updated it and will post soon – plus seeded bread from Whole Foods and a scrumptious apple dessert made by my co-hostess Linda). During the movie, I served these crackers, fresh out of the oven, and they were gobbled up in no time.

I started the crackers the day before – it’s mixed up in the food processor (EASY!). You  have the option of chilling the dough if you want to, or making them immediately. I wanted to do it ahead, but bake them just before we watched the movie. So, I pressed the dough into two flat rounds, slipped them into a plastic bag and chilled them. I took them out of the refrigerator about an hour ahead of when I wanted to bake them. They’re rolled out into sort of circles, then you brush on some egg white and the seeds are pressed into the top. Then cut them into triangles and into a 350°F oven they went and baked for about 16 minutes. I cooled them about 3-4 minutes before serving them still warm. The recipe came from Southern Living in 2010.

What’s GOOD: how easy they are to make, how wonderful they taste!! The recipe says it serves 16. Well, my group of 10 devoured them in about 30 minutes. I baked each round separately, so I served them about 20 minutes apart. SO, you might want to double the recipe!

What’s NOT: really nothing – these are so easy to do, especially if you’ve made the dough ahead of time.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Four-Seed Cheddar Triangles (Crackers)

Recipe By: From Southern Living, 12/2010
Serving Size: 16

10 ounces sharp Cheddar cheese — shredded
1 1/2 cups all-purpose flour
1/2 cup unsalted butter — cut into 4 pieces and softened
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
2 tablespoons half and half
SEASONINGS:
1 whole egg white
1 teaspoon water
1/4 cup pumpkin seeds, roasted — salted
1/4 cup sunflower seeds, toasted
2 tablespoons sesame seeds — toasted
2 tablespoons black sesame seeds

1. Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball. If it’s too dry, add about a teaspoon of the half and half and pulse again until the dough forms a ball. Divide in half.
2. Dough may be wrapped in plastic wrap, sealed in a zip-top plastic freezer bag, and chilled up to 3 days.
3. Preheat oven to 350°F.
4. If you chilled the dough, leave it out for about an hour before trying to roll it out. Roll each half into a 9- to 10-inch round. Transfer rounds to parchment paper-lined baking sheets.
5. Whisk together 1 egg white and 1 tsp. water just until foamy. Stir together pumpkin seeds, sunflower kernels, sesame seeds, and black sesame seeds. Brush rounds with egg white mixture, and sprinkle with seed mixture and press lightly so the seeds stick to the dough. Cut each round into wedges of random sizes, using a fluted pastry wheel. Separate wedges about 1 inch apart onto the baking sheets.
6. Bake 16 to 18 minutes; cool on baking sheets on wire racks for 10-30 minutes.
Per Serving: 199 Calories; 14g Fat (64.8% calories from fat); 7g Protein; 11g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 233mg Sodium.

Posted in Fish, on November 21st, 2017.

honey_mustard_salmon_panko_pecan_crust

Looking for a new way to fix an easy baked salmon dinner? Here it is!

It may have been my daughter Sara who told me about a recipe she’d found on Jenn Segal’s website, Once Upon a Chef. Jenn is a full time mom and wife now (now blogger and cookbook writer) but at one time she was a classically trained chef, so she brings a certain amount of perfection to her recipes. She also uses tons of photos for every post. You’ll never have any guesswork about what the different steps look like!

Her recipe for this easy baked salmon was just the ticket for me one night recently. I quickly defrosted a nice piece of salmon and this dinner came together so easily and quickly. First you make up a honey mustard mixture (my honey was quite thick, so I heated it in the microwave briefly) with butter, Dijon, salt and pepper. Since I was making this recipe just for myself, I guess-timated at the amounts, and I ended up with more than I needed. I certainly didn’t want to waste the rest of it (after I’d spread some on the top of the salmon), so, I added a bit of water to it and used it as a deglazing for a pan full of sliced Brussels sprouts. You can see them in the background behind the salmon in the photo.

Salmon Temps:

Current advice says farm-raised should cook to 125°F. Wild salmon is done at 120°F. Reason: wild salmon contains less fat and goes from raw to cooked (or overcooked) more quickly.

Then you make a little mixture of pecans (chopped) and panko. I forgot the parsley, so added it on the top when I served it. You can add it in with this mixture (per the recipe) and just garnish with some additional sprigs. The pan is popped into a hot oven and baked very briefly – 7-10 minutes only, until the thickest part of the salmon has reached 125°F.

There’s been recent discussion about the inherent differences between farm-raised and wild salmon, and to what temperature it needs to be cooked. Chefs (many, not all, I’d suppose) say that wild salmon (which has less fat in its tissue) is done at 120°. But farm-raised, with higher fat, needs to go to 125°F. The FDA says to cook salmon to 145°F. I never cook it that far because it’s dry. In this dish, with a thinner piece of salmon, it was done at 6 minutes, but you’ll want to test it with an instant read thermometer to make sure you don’t overcook it.

brussels_sprouts_honey_mustardThe BRUSSELS SPROUTS: I didn’t use a recipe for this one – I just made it up as I went along! The leftover honey mustard was the inspiration! As the fish was baking, I prepared the Brussels sprouts, and added the remaining honey mustard mixture, (to which I added a little bit of water so the sprouts would steam a little bit) at the very end and tasted it for seasoning. TJ’s sells a package of Brussels sprouts already sliced up – that’s what I used. I greased a large frying pan with a little bit of canola oil, tossed the Brussels sprouts many times, covered it briefly so it would steam-cook a little bit, then when it was nearly done, I added in the thinned-out honey mustard mixture and stirred and tossed. Done. Dinner was finished in a matter of about 25 minutes including the time needed to preheat the oven!

What’s GOOD: how quickly this dinner came together. I truly liked the honey mustard on both salmon and sprouts. You might think the same seasoning on both would be too much – it wasn’t. Perhaps because the Brussels sprouts are savory and almost bitter (although I don’t think Brussels are a bitter green), if you know what I mean. There’s not enough honey or mustard added to the Brussels sprouts to make a lot of difference, but I definitely knew they’d had something added. Loved the salmon – the honey mustard added a lovely sweetness, and I liked the crunch of the panko and pecans. An EASY dish to make. I’ll be making both of these again.

What’s NOT: nothing that I can think of. This is a great combo – both are keepers for sure.

SALMON: printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

BRUSSELS SPROUTS: printer-friendly PDF and MasterCook 15/16 file (click link to open recipe

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Baked Salmon with Honey Mustard and Pecan Panko Crust

Recipe By: Once Upon a Chef (blog) 2017
Serving Size: 4

2 tablespoons Dijon mustard
2 tablespoons unsalted butter — melted
1 tablespoon honey
1/2 teaspoon salt — divided
1/4 teaspoon freshly ground black pepper
1 1/2 pounds salmon fillets — cut into 4 even pieces
1/4 cup panko
1/4 cup pecans — finely chopped
2 teaspoons parsley — finely chopped (optional for color)
1/4 teaspoon salt
1 whole lemon — for serving (optional)

NOTES: If you’re going to use some of the honey mustard mixture in a side vegetable (as I did with shaved Brussels sprouts), increase the mustard, butter, honey, salt and pepper mixture by half, then set aside about 1/4 to 1/3 of it to use on the vegetable.
1. Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
2. In a small bowl, whisk together the mustard, melted butter, honey, salt, and pepper. Set aside.
3. In another small bowl, mix together the panko, pecans, parsley (if using), and remaining 1/4 teaspoon salt.
4. Spoon the honey-mustard mixture evenly over the salmon fillets. (Don’t worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
5. Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.) Garnish with additional parsley, if desired, and add lemon wedges for serving.
6. Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.
Per Serving: 332 Calories; 17g Fat (45.0% calories from fat); 36g Protein; 10g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 620mg Sodium.

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Shaved Brussels Sprouts with a Honey Mustard Slurry

Recipe By: My concoction, inspired by some leftover honey mustard made for baked salmon.
Serving Size: 3

1 tablespoon canola oil — or EVOO
3 tablespoons yellow onion — chopped finely
1 garlic clove — smashed, chopped
12 ounces Brussels sprouts — shaved (sliced thinly)
1 tablespoon Dijon mustard
2 tablespoons butter — melted
1 1/2 teaspoons honey
Salt and pepper to taste
1 1/2 tablespoons water — or more if needed

1. Heat a large saute pan over medium heat; add oil and allow it to heat until the oil begins to shimmer.
2. Add the onion and saute for a few minutes, until the onion is translucent. Add the garlic and stir very briefly (no more than 45 seconds or so) then add the Brussels sprouts and stir well, continuing to turn and stir until all the vegetables have been coated with a little bit of the oil. Turn heat down to medium and continue cooking for 3-5 minutes until the sprouts are cooked just barely tender.
3. Meanwhile, combine the mustard, melted butter and honey in a small bowl. Add salt and pepper. Add water and stir to make a slurry. During last minute of cooking the sprouts, add the slurry and continue cooking, stirring to make sure all the sprouts are coated. Allow sprouts to simmer and steam until most of the liquid has evaporated. Taste for seasoning and serve immediately.
Per Serving: 172 Calories; 13g Fat (62.0% calories from fat); 4g Protein; 14g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 167mg Sodium.

Posted in Chicken, on November 17th, 2017.

sheet_pan_chix_thighs_bacon_sourdough_sw_potatoes

As a family of one, I sometimes don’t want to fix a standard sized meal, when there’s only me eating it. But that could be a mistake when something is as good as this sheet pan dinner comes to town.

My daughter-in-law’s sister Janice sent an email to the family recently, with a link to a recipe online at Food & Wine, that she raved about. I looked it up, added it to my MasterCook software and had it in the back of my head that I’d try it soon. As I glanced at the recipe again I realized I didn’t have white potatoes – but I did have one sweet potato. Okay, that could be substituted. I did have a red onion, and I had boneless, skinless chicken thighs – the recipe called for those thigh/drumstick combinations. I didn’t have a sourdough boule, but I did have sliced sourdough bread in the freezer. And last but not least, I didn’t have fresh oregano, but I prefer dried oregano anyway. I figured I could improvise. Since I want vegetables in my meals, I decided to add some yellow squash to the mix also, as there weren’t any veggies in the original (unless you count onion and potatoes). The original also called for slab bacon cut into square chunks. I certainly didn’t have that either, but I did have thick sliced bacon. It would have to do!

sheet_pan_chix_thighs_bacon_sourdough_sw_potatoes_closeupBecause of the substitutions, I lowered the oven temp by 15°, to 385° (from 400°). Why? Because the croutons (nothing but sandwich bread cut into cubes) might have burned at 400°. Plus, the chicken was in smaller pieces as well. I just thought it would be safer baking at a lower temp.  So, first I combined the bread cubes, sweet potatoes, red onion wedges and bacon. That was drizzled with olive oil and sprinkled with red chili flakes, dried oregano plus salt and pepper. Use your hands to mix it all up so everything has a thin coating of oil. Into the oven it went for 15 minutes. Although the combo is spread on a large sheet pan (rimmed) you kind of bunch it up in the middle (but still in a single layer) and I actually laid the bacon slices over the tops of all the onion wedges. Meanwhile I combined the boneless skinless chicken thighs that I cut into more manageable pieces and the yellow squash and sprinkled them with salt, pepper and oregano. Those things were added to the pan, trying to put the squash on the outside edges (because they’re a wet veggie and would weep water) and the chicken draped over the top of the center stuff. Another 40 minutes in the oven and the chicken was done with a bit of browned edges, all the veggies were perfect. If you have some parsley, sprinkle it on top and serve immediately. For a family meal, just put the pan on the table (on a towel maybe) with a big spoon or spatula to serve with; otherwise, pour it all out onto a HEATED platter and serve. I promise, you’ll hear mmmmm’s.

What’s GOOD: how incredibly easy this is, providing you have all the ingredients on hand. I made a smaller size (using one package of Costco’s boneless, skinless chicken thighs) but it was enough for 4 meals. If you have hearty eaters, well, it might feed fewer. Flavor is magnificent – probably from the bacon and the oil, plus the chicken fat that slowly oozed out of the meat as it roasted. I could hardly keep my fork out of the pan when I was packaging up the leftovers.

What’s NOT: nothing that I can think of.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Sheet Pan Chicken Thighs with Bacon & Sourdough Croutons

Recipe By: Adapted from a Food & Wine recipe, 2017
Serving Size: 8

8 ounces sourdough bread — cut into 1″ cubes
2 red onions — peeled, chopped in wedges
5 slices thick-sliced bacon — cut in 1″ pieces
3 small sweet potatoes — peeled, cut in 1″ chunks
2 tablespoons dried oregano — divided use
3 tablespoons olive oil — divided use
Salt and pepper to taste
1/2 teaspoon red chili flakes
8 boneless skinless chicken thighs — cut into big chunks
Salt and pepper and more dried oregano
3 large summer squash — either zucchini or yellow
3 tablespoons Italian parsley — for garnish, if desired

1. Preheat oven to 385°F.
2. Prepare a large rimmed sheet pan (line with foil for easy clean-up). Add bread, onions, bacon and sweet potatoes on the pan. Drizzle with olive oil, sprinkle most of the oregano all over and season with red chili flakes, salt and pepper. Using your hands, toss these ingredients so most of them are oiled. Spread out, but still leave it in a centered mass, but a single layer.
3. Bake for 15 minutes.
4. Meanwhile, lightly oil the squash and chicken in a bowl, and season with salt and pepper and oregano.
5. Remove pan from oven. Place the squash around the outside edges and place the chicken pieces on top of the middle mound (so the juices will drip into the mixture below it).
6. Return pan to the oven and roast for 40 minutes until the chicken has begun to brown around the edges and the squash is roasted. Remove and serve immediately. Sprinkle with chopped parsley if desired.
Per Serving: 403 Calories; 18g Fat (40.2% calories from fat); 27g Protein; 34g Carbohydrate; 5g Dietary Fiber; 92mg Cholesterol; 509mg Sodium.

Posted in Appetizers, on November 15th, 2017.

 

blackberry_cuke_caprese_skewersSara_375

A quick and easy appetizer that’s very healthy and fun.

A post from Sara . . .I find dinner with my family to be a bit of fun because we are all so willing to try new foods and flavor combinations. I brought this appetizer with me to my brother’s house and everyone loved it. I chose it because it was so easy to make and it travels very well.

Typical of Southern California, I was on the road for almost 4 hours! It’s 130 miles from where I live in San Diego County, to where my brother lives near Pasadena. Can you tell the traffic was awful?

I love simple appetizers that are fresh and quick as well as pretty to look and easy to eat. These definitely fit the bill. The recipe came from a blog called The Sweetest Occasion, by Cyd Converse. I didn’t have the marinated mozzarella balls (but you can add your own seasonings if you’d like and roll them in some good EVOO). The blackberries were sweet. You DO want sweet blackberries because the appetizer is quite savory and to add an unripe blackberry (very tart) to the mix would be pucker-worthy. I made the platter at home and 4 hours in the car was fine. I squirted the balsamic glaze on them just before serving (hard to see in the photo, but really, I did use the glaze).

What’s GOOD: how easy they were to make. They traveled well. Everyone liked them a lot. They’re also very colorful – put onto a white platter, it looked SO pretty!  This recipe is a keeper!  I’ll serve this for years to come.

What’s NOT:I can’t think of any negatives for this jewel.

Printer friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Blackberry Cucumber Caprese Skewers

Recipe By: The Sweetest Occasion (blog) by Cyd Converse
Serving Size: 12

25 mozzarella balls — fresh (mini ones)
25 blackberries — you need sweet ones
25 basil leaves — use large ones
25 cucumber — cut in chunks, preferably English cucumber Balsamic glaze to drizzle on top
25 Bamboo skewers, 3″ long

1. Using 3″ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then a folded basil leaf followed by a blackberry and a chunk of cucumber.
2. Line a tray with your finished skewers and refrigerate or serve right away.
3. Drizzle with balsamic glaze right before serving.
Per Serving: 286 Calories; 5g Fat (15.6% calories from fat); 10g Protein; 56g Carbohydrate; 21g Dietary Fiber; 13mg Cholesterol; 33mg Sodium.

Posted in Desserts, on November 11th, 2017.

salted_caramel_apple_parfait_glassdish

My mouth is watering looking at that photo. ‘Tis the season of apples. This one’s not hard, although there are 4 steps to it: (1) caramel; (2) apples; (3) crunchy pecan and oat granola; and (4) whipped cream.

Having had this at a cooking class with Susan V a month or so ago, I knew I’d make it. So when my son and family decided to have a small family gathering, I offered to bring this. I could make everything ahead; all I had to do was heat up the caramel a little bit so it would pour (microwaved it) and layer the caramel, apples, granola and then add a bit of whipped cream on top.

sugar_turning_to_rocksFirst I made the caramel – it was very easy and I made it in my really good (All-Clad copper core) saucier pan (not nonstick, and it’s not dark colored). The sugar (see photo at left) actually turns into sugar rocks – that’s what it’s supposed to do, so don’t think you’ve done something wrong. Once upon a time I did that (thought I’d bungled the sugar melting part and threw it out!) You need to be able to SEE the caramel as it develops, adding the heavy cream at the end (see next photo). This caramel sauce is really easy, however. I let it cool in the pan for about 5-10 minutes, then poured it into a glass jar and let it cool completely. Then I made the granola – rolled oats and pecans. They are pan-toasted (easy); just don’t let them burn. You want the granolacaramel_bubbling to be toasted but not blackened. Then you pour a melted butter and maple syrup mixture over the toasted granola and pour that out onto a plate to cool. Then I transferred that to a jar.

Then it’s the apples (photo below). Very easy. Peel and slice the apples (not too thin) then add them to a wide frying pan with melted butter and cinnamon. You stir them as they cook – you do want them to be nice and soft. Do use an apple variety that doesn’t fall apart – I used Honey Crisp. If you use Granny Smiths, you’ll likely need to add more maple syrup to make them sweet enough. pan_fried_applesUsing Honey Crisp doesn’t require much sweetening. Anyway, once the apples are cooked, add maple syrup to coat and you set them aside. I put them into a plastic container so I could transport them.

All I had to do then was whip some heavy cream (no added sugar as the dessert is plenty sweet) and added a tiny tetch of vanilla. It took all of about 5 minutes (with my grandson Vaughan right by my side, licking his chops and waiting for the whipped cream bowl) to put it all together.

At the cooking class, Susan raved about a new cookbook she’s just purchased (this recipe came from it) called Eat Delicious: 125 Recipes for Your Daily Dose of Awesome by Dennis Prescott. He’s made a name for himself mostly via Instagram and Twitter. He has jillions of followers. Some of his recipes are on his website: DennisThePrescott. He doesn’t write a blog – he just posts recipes. Since I don’t do much Instagram, and I don’t do Twitter, I’d not heard of him. Have you? . . . Anyway, Susan said she’d made several things from his new cookbook and said they were all really fabulous.

What’s GOOD: loved the combo of the salted caramel, the crunchy granola and the super delicious apples. This dessert is SO perfect for a fall dinner. The recipe says it serves 8-10 – I’m just mentioning that it doesn’t make really large portions. That was fine for this dinner, but you might want to increase the size of it if you know your family would want to devour it or you know you want leftovers!

What’s NOT: there are 4 steps to making this, but really, everything can be made ahead. All except the whipped cream, which could be made a few hours ahead.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Salted Caramel Apple Parfaits

Recipe By: Eat Delicious by Dennis Prescott
Serving Size: 8

CARAMEL:
1 cup sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1 teaspoon sea salt
APPLES:
2 tablespoons butter
1 1/2 pounds apples — Honeycrisp, or other sweet crispy apples, peeled, cored, and cut into 1/2-inch chunks
1/2 teaspoon ground cinnamon
2 tablespoons pure maple syrup
GRANOLA:
1 1/2 cups rolled oats
1 cup pecan halves — chopped
1 tablespoon butter
2 tablespoons pure maple syrup
WHIPPED CREAM:
1 cup heavy cream
1/2 teaspoon pure vanilla extract

1. SALTED CARAMEL: In a high-sided nonstick pan, heat the sugar over medium heat, stirring continuously. It will turn into strange rock-ish pieces—that’s normal! See photo. Slowly but surely, the sugar will melt and turn into a gorgeous amber colour. When the sugar has melted entirely and is now golden brown in color, carefully stir in the butter and let it melt. It will bubble like crazy. Stirring continuously, slowly pour the cream into the pan in a slow and steady stream until it has been incorporated into the caramel. Let the mixture bubble away for 1 minute, then remove from the heat. Stir in the vanilla and sea salt and very carefully pour it into a medium heatproof bowl. Set aside.
2. APPLES: Heat a large skillet over medium heat and melt the butter. Add the apple chunks and cinnamon and cook, stirring often, for about 15 minutes, or until the apples are very soft. Add the maple syrup and give the pan a toss to coat the apples. Cook for 1 minute, then transfer to a bowl and set aside.
3. GRANOLA: Heat a large, dry skillet over medium heat and add the oats and pecans. Cook, turning every minute or so, until the oats are fragrant and have started to brown, 3 to 4 minutes. Transfer to a plate.
4. Place the pan back on the burner and melt the butter and maple syrup. When the syrup is simmering, remove from the heat and stir in the oats and pecans. Mix thoroughly to evenly coat the oats, then transfer to a plate and set aside.
5. WHIPPED CREAM: In the bowl of a stand mixer fitted with the whisk attachment (or whisk by hand or use a hand-held mixer), whip the cream until thick, then fold in the vanilla.
6. Build each parfait with about 2 tablespoons of the salted caramel, a scoop of the apples, and 2 tablespoons of the granola. Top with a dollop of whipped cream, then repeat. Finish with a final drizzle of caramel and serve.
Per Serving (assumes you’ll use all the caramel – you might not): 587 Calories; 40g Fat (59.0% calories from fat); 5g Protein; 58g Carbohydrate; 5g Dietary Fiber; 96mg Cholesterol; 299mg Sodium.

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