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In the Sanctuary of Outcasts: A Memoir (P.S.) – by Neil White (on my Kindle) – a really, really interesting book. It’s a memoir about the year the author spent in prison in Louisiana. About his sanctimonious attitude when he arrived there (he was convicted of kiting checks trying to keep his publishing business afloat) and what he learns during his year. But as much as it’s about his life as a prisoner, it’s more about the other residents of the prison – the last remaining lepers (Hansen’s Disease) who are provided for in the facility. Neil White is quite a character and I wondered more than once if he was ever going to “get it,” that he was greedy and egotistical. The book wasn’t published for about 10 years after his release, so at least he didn’t profit immediately by telling tales. The epilogue was so sad – listing the deaths of many of the leprosy patients and some of the inmates he came to call friends. One person at amazon commented that it was not worth reading because the author profited from his incarceration, and that he didn’t appear to have redeemed himself. I disagree – I think he did. If he didn’t, then he knows how to spin a good yarn. I choose to believe he learned a whole lot about himself and where his life took a (wrong) left turn, and that he’s trying to atone for his failings by publishing the book. You decide.

Death Comes to Pemberley- by P.D. James (on my Kindle) – if I hadn’t read about this book in the Los Angeles Times a week or so ago I’d never have pursued this book. It’s nothing even close to her wealth of books of the mystery genre. But yes, it IS a mystery (not something I normally read) but it takes place about 5 years after Pride and Prejudice leaves off. That was the hook for me. An entertaining read and a way to keep in touch with all the lovable (and not-so) characters from Jane Austen’s classic. It’s not a page-turner in the true mystery-murder style, but it’s fun to read.

Bread Alone: A Novel – by Judith Ryan Hendricks – I picked up this book at a lending library I use now and then. I have to laugh, though – the collection of books (probably numbering about 350 or so) is divided by paperback and hardback. And then by color. COLOR? I find that so ludicrous. But anyway, the title caught my eye. It’s definitely a novel, about a youngish woman who’s been a baker and a chef, but who is suddenly single. It’s about her struggle to find herself, to find a new rhythm of life. In the telling of the journey some recipes are included (baked goods, including bread-bread), which are available on the author’s website.

The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story – by Ree Drummond (The Pioneer Woman) – most everyone who reads blogs knows about Ree – the Pioneer Woman, from Pawhuska, Oklahoma. She’s always entertaining, whimsical and enjoyable to read. A couple of years ago she wrote a memoir of her romance with Ladd, her now husband. I can’t count how many times, as I was reading this, that I was LOLing (Laughing Out Loud). She is such a witty writer and knows how to tell a story. Even though I know she married Ladd and has since had 4 children, I was caught up in her story from the first page. I wrote it up in more detail on a blog post, if you’re interested in reading more. Yes, it’s a romance, but not in the least bit sappy. Or graphic. Very fun read.

Living in a Foreign Language: A Memoir of Food, Wine, and Love in Italy – (on my Kindle) Michael Tucker (from L.A. Law some years ago) and his wife, on a whim almost, buy a home in Umbria. An old, old, old house with two bedrooms, a kitchen, living room, I think, and a nice terrace (where a lot of living goes on in Italian homes and families). It’s the story of the purchase itself, the friends they meet, the neighbors, how Michael finds the best butcher(s), bakers and candlestick makers. It made me long for another trip to Italy, actually. They enlarge the home, although they’re not there for most of the construction. It’s a similar tale to Frances Mayes’ books and Peter Mayle’s books too, but it’s different. Tucker is a TV star; his wife’s a stage actress. They live on some higher plane than I do, for sure, with lots of friends with connections. But it’s a cute story and I enjoyed it clear to the end.

 Other books waiting on my Kindle include: Parrot & Olivier (Peter Carey); A Week in December (Sebastian Faulks); Cleopatra: A Life (Stacy Schiff); A Scattered Life (Karen McQuestion).

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and The Trouble with Poetry (Billy Collins).

Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

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Posted in Salads, on August 13th, 2008.

layered Greek salad

I know – this picture doesn’t look like a layered salad. I forgot to take a photo of it in its layered form. This pix was taken the next morning – the leftovers – which we thoroughly enjoyed with our dinner the next day. I took the layered salad to the home of friends – our hostess was serving a rotisseried turkey, so I wanted a side dish salad that wouldn’t overwhelm. I turned to my kitchen library and pulled out this cookbook.

I forget about this cookbook because it’s relatively small. But it’s a treasure of great recipes. I bought it some years back when my DH was really into vegetable and fruit gardening. We ordered a lot of seeds and flowers from Shepherd’s Garden Seeds. The company was sold some while back, but Renee Shepherd subsequently started her own smaller company selling just what she wanted to. You can visit her website, Renee’s Garden Seeds. When it was Shepherd’s, they produced a really lovely catalog, with great descriptions of everything they sold. We ordered some tomato varieties from them that just made headlines at our house (Dona and Carmelo). I also ordered one of Renee’s two cookbooks, Recipes from a Kitchen Garden. And over the years I’ve turned to this cookbook several times for some good veggie recipes.

This salad isn’t anything like the 7-layer one that became so popular about 15 or so years ago – the one with peas on top and then covered with a sweetened mayo dressing? Remember that one? No, this isn’t a THING like it. Except that it’s layered. First you make the easy dressing. It’s just stirred together. Nothing fancy, really, except it’s seasoned with cumin and oregano, and highlighted with lemon juice. You know how I am about lemon juice. I pulled out a small frozen container of my Meyer lemon juice I made about a month ago.

Then you make this thing called a “Seasoning Mixture.” It’s green onions, fresh mint, Kalamata olives and Feta cheese. That combo gets sprinkled on top of every layer of veggies. Interesting, huh? I added copious amounts of mint because I like it. The quantity is up to you, surely.

Then you make the veggie layers themselves. First up (oops, down) is cucumbers. The original recipe called for two cukes (I used the big European type), but I used just one. On went some of the seasoning mixture. Then it was red bell pepper, then more seasoning mixture. And so it went. The tomatoes go on top, then you drizzle the salad with dressing, seal up with plastic wrap and chill for at least 30 minutes, or up to a few hours. I decided to enhance the salad with some radicchio, but I didn’t put that on top until the very end (so it wouldn’t wilt), and it didn’t have any dressing on it. No matter – it got plenty when it was served. Because I really enjoy fattoush, the Syrian salad, that has mint and toasted pita in it, I decided to add some toasted pita chips to this layered salad. Ideally, just put enough pita chips on the salad for that salad – they quickly soak up liquid and become soggy if left in the salad. They add a nice crunch, though.

My opinion: this is a sensational salad. It’s not some new taste sensation – I don’t mean it that way. It’s just served in a different style, by mincing up all the layers of veggies, and with the lemon juice dressing. Well, it was just fantastic. I will mention, though, that chopping up all the vegetables took me nearly an hour. Since I wasn’t preparing the whole dinner, I didn’t mind, but if you have any helping hands, this would be a good time to ask for assistance!  It IS best when it’s fresh – the next day it wasn’t quite so good, but then often leftovers aren’t. So my suggestion is to make just enough to consume in one meal, if you can estimate well enough. Otherwise, save the different layers separately (without dressing) and make more the next day. Next time I’ll make it with the all-lemon-juice dressing from my fattoush recipe: 1 small clove garlic, 1 teaspoon salt, 1/2 cup olive oil, 1/4 cup lemon juice — or more if preferred, 1/2 teaspoon ground allspice, and 1 tablespoon zahtar. Hope you enjoy this as much as we did.
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Layered Greek Salad

Recipe: Inspired by a recipe in Recipes from a Kitchen Garden by Shepherd and Raboff
Servings: 8

DRESSING:
1 clove garlic — minced
1/2 teaspoon salt
2 tablespoons lemon juice
3 tablespoons white wine vinegar
1/2 teaspoon ground cumin
1/2 cup olive oil
1 teaspoon fresh oregano — or 1/2 tsp dried
1/8 teaspoon freshly ground black pepper
SEASONING MIXTURE:
1 bunch green onions — sliced, including tops
1/2 cup fresh mint — or more if you like mint [I used an entire bunch]
1/2 cup Kalamata olive — pitted, chopped
8 ounces Feta cheese — crumbled
SALAD/VEGETABLE LAYERS:
1 large cucumber — peeled, diced [I used one European type]
1 whole red bell pepper — diced
1 whole yellow bell pepper — diced
4 large tomatoes — seeded, diced small
1 head radicchio — thinly sliced [optional]
GARNISH:
3 tablespoons parsley — chopped
1 cup pita bread — chopped, toasted, crushed [my addition]

1. DRESSING: Combine dressing ingredients in a bowl and set aside.
2. SEASONING MIXTURE: This mixture is layered in between each veggie layer. Combine ingredients in a bowl and set aside.
3. SALAD: In a tall (rather than wide) glass bowl (a Trifle bowl would be ideal) place the cucumbers. Top with 1/4 of the seasoning mixture, sprinkled evenly over the vegetables. Do the same with the red bell pepper, then the seasoning mixture, etc. As you arrange the layers, do them as decoratively as possible so the bowl is attractive and doesn’t have any smears on the side. Finish with the tomato layer (do not put on the radicchio).
4. Spoon the dressing on the salad, drizzling it all over the salad so it goes through many layers. Cover with plastic wrap and chill until you’re ready to serve. This should be chilled for at least 30 minutes, or up to a couple of hours.
5. Add the radicchio on top of the salad, then sprinkle with the garnishes.
6. GARNISHES: Separate the pita bread, roughly chop and place on a baking sheet. Spray with olive oil spray and bake at 450 for about 7 minutes until they’re toasted but not burned. Set aside to cool, then store in a sealed plastic bag until ready to use. Crush them gently in the plastic bag (so they’re all about a small bite size) and sprinkle on top of the salad. Sprinkle the parsley on top and serve.
Per Serving (assumes you use all the dressing): 348 Calories; 24g Fat (61.3% calories from fat); 8g Protein; 26g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 855mg Sodium.

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  1. jancd

    said on August 13th, 2008:

    How dare someone copy your blog!!!!

    This salad looks delicious. We’re having a soup and salad luncheon at church on Tuesday and this may be the one I take. Something different and pretty!

    Jancd

  2. Carolyn

    said on August 14th, 2008:

    Hope you do make the salad – it really was good, and if you have a tall glass bowl to put it in, it’s even prettier to look at.

  3. kate

    said on August 16th, 2008:

    I did something similar to this with grilled eggplant and chickpeas. The recipe should post in the coming week. Yours looks great!

    Kate – interesting . . . eggplant? Did you pan-saute it, or how did you cook that part? And certainly chick peas, or any kind of bean could easily be added as a layer in this salad. It might even make it a complete meal. . . . Carolyn

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