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The Last Letter from Your Lover: A Novel by JoJo Moyes. Story: Jennifer Stirling wakes up in hospital, having had a traumatic car accident. She’s introduced to her husband, of whom she has no recollection, and is sent home with him eventually, to a life she neither remembers or embraces readily. But this is the life she was raised to have, so surely it must be worth living, underneath the strange, muted tones of her daily existence. Jennifer goes through the motions, accepts what she is told is her life and all seems to bob along well enough, except when she finds a letter that isn’t her husband’s handwriting, and is clearly a link to someone she has been involved with, but whom? London, France, Africa and America all come into play in this story of a woman piecing back together her life in effort to understand what she has lost, and what she threw away. There is a bit of a time-hop from 1964 to 2003. . . from a reviewer on amazon.  I loved this book from page one to the end. There’s some bit of mystery and you so get into the head of Jennifer Stirling. I could hardly put it down. I read this while I was in England just a week or two ago (as I write this) so could so identify with the characters, the homes, the life. Great read.

Francine Rivers, an author relatively new to me, but much admired, is most known for this: Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3) It’s a trilogy. The first 2 books are about Hadassah, a young woman in the time of the Roman Empire. When Jerusalem was overrun and destroyed, the Christians still alive were sent off and away, separated and derided and abused. Hadassah was one of them. She’s a slave to a wealthy family and it takes 2 of the books to read before the son of the family finally realizes that he’s in love with Hadassah. If  you’re a Christian, you’ll learn a whole lot more about the time following Christ’s crucifixion, about the lot of the struggling Christian community. The 3rd book in the trilogy is about a gladiator who is part of book 1 and 2, but not a main character. You’ll learn about his life too, after he regains his freedom from the fighting ring and the battle of his soul. These books are a fabulous read. Can’t say enough good things about them all. I’ve never been a huge fan of old-world Roman Empire reading, but this one was altogether different. Very worth reading.

Amy Belding Brown wrote this book: Flight of the Sparrow: A Novel of Early America, a true accounting in 1676, of Mary Rowlandson, a woman who was captured by Native Americans.  Even before she was captured on a winter day of violence and terror, she sometimes found herself in conflict with her rigid Puritan community. Now, her home destroyed, her children lost to her, she has been sold into the service of a powerful woman tribal leader, made a pawn in the ongoing bloody struggle between English settlers and native people. Battling cold, hunger, and exhaustion, Mary witnesses harrowing brutality but also unexpected kindness. To her confused surprise, she is drawn to her captors’ open and straightforward way of life, a feeling further complicated by her attraction to a generous, protective English-speaking native known as James Printer. The story is riveting, and perplexing once she is traded back to her home. You’ll see a different side to the Indian problem back then and find yourself conflicted. An excellent read.

Taylor Caldwell was a prolific writer, and one I read when I was younger. She died in 1980, and this book, her last, Answer As a Man certainly delivers as her others did. All his life, Jason Garrity has had to battle intolerance and injustice in his quest for power, money, and love. His new hotel will give him financial security, the means to support a loving family and become an upstanding citizen. When family secrets and financial greed combine to destroy his dreams, his rigid moral convictions are suddenly brought into question. . . from Goodreads. Caldwell believed the banking industry was way too powerful, and often took aim at it, as she did in this book. It chronicles the life of a very poor, impoverished Irish immigrant to the U.S. He was an upstanding citizen, God-fearing, but maybe naive in some respects. Good book if you enjoy very deep character study.

Another book by Diney Costeloe, Miss Mary’s Daughter. When a young women is suddenly left with no family and no job or income, she’s astounded to learn that she’s actually a granddaughter of a “grand” family in Ye Olde England. She’s very independent (at least I thought so, for the time period), but is willing to investigate this new family of hers. There are many twists and turns – is she going to inherit the family home – or is the man who has been caring for the home and his daughter the logical inheritors. There’s a villain who nearly sweeps her off her feet, much intrigue from many characters. Well developed plot with a happy ending. A good read.

Celeste Ng is a hot new author. I read another of her books (see below) but this time I read Little Fires Everywhere. There are so many various characters and plots in this book, as in her others. This book focuses on a Chinese baby abandoned at a fire station and the subsequent court battle when the single mother surfaces six months later to try to reclaim her daughter from the family in the process of adopting her. Emotions well up, waxing and waning on both sides of the issue. You may even find yourself changing your own mind about the right or wrong of a child raised with a natural-born mother (albeit late to the raising) or the mother the child has known since near birth. Ng likes to write books with lots of grit and thorny issues. Although a good read, I liked Everything I Never Told You better than this one.

The Rent Collector by Camron Wright. Oh my. This book has so many layers: (1) the young, impoverished couple and their infant son who live, literally, in a dump in Cambodia and about the precarious structure, if you can even call it that, that comprises their “house” in the midst and perched on top of trash; (2) the woman who collects the rent (hence the title and yes, people have to PAY to live there); (3) the young son’s chronic illness; (4) how they make a living out of collecting and selling trash; and (4) the life saving grace and wisdom imparted by characters in the book as the young mother begins to learn to read. If you decide to read this book, please don’t stop at about page 15-20, thinking you just don’t know if you want to read about this. Please continue. It’s so worth it. Have a highlighter pen in your hand because you’ll find so many quotes you will want to remember. Believe it or not, there is also quite a bit in this about literature.

Recently finished C.J. Box’s book The Disappeared (A Joe Pickett Novel). I just love Box’s novels. They take place in present day semi-wild west, and chronicle the fish and game warden, Joe Pickett, as he unravels another crime in his territory. A woman has disappeared, and the governor has asked him to figure it out. He does, but the tale meanders through multiple layers of intriguing story. His books are riveting. Men and women enjoy his books – so if you have a fellow in your life or family that would enjoy an intriguing book (this is not espionage) then gift him one of Box’s books.

Also finished Everything I Never Told You by Celeste Ng. About a dysfunctional family, through and through. I picked this up from amazon from someone who read the book, named “McReader,” and she says: “Set in the 70s, the story follows a Chinese American blended family in Ohio. When Lydia [the daughter] is found floating in the lake, her family is forced to analyze what put her there. Was it pressure from her family to succeed? Was it pressure to fit in? Was it a crime of passion or convenience? I was spellbound reading the last half of this book. I loved each flawed family member, especially Hannah,. While the story went where I hoped it would go, I was not disappointed at all with the progression. It was also quite insightful on the prejudices that society had about Chinese Americans still during that timeframe and how careful parents have to be to put their dreams onto their children.” Such a good book and definitely worth reading. Would be a good book club read. You’ll be hearing more from this author. Am currently reading her next novel, Little Fires Everywhere.

The Boston Girl: A Novel by Anita Diamant. A very, very intriguing book. The book is written from the voice of a Jewish grandmother as she tells her granddaughter the saga of her life starting about 1910, who struggles with her own individuality, with her domineering mother who never says a kind word to her. It’s certainly a coming-of-age story as she grows up, finds a job, makes friends, joins a literary girls club, moves out, but still suffers under her mother’s thumb and tongue. She becomes a reporter on a local newspaper, which opens her eyes to more of the world than she ever knew. She finally meets the right man (of course!) and she shares the stories about her life, and her friends and family members as she grows up, giving some sage advice along the way. Part of the time she’s talking to herself – to her young self  (really wanting to tell young Addie to keep on, forgive herself for her perceived transgressions, to live life, and experience the world).

One of the best books I’ve read in a long time – Redeeming Love by Francine Rivers. Rivers is a prodigious writer of Christian fiction, and I’d never read anything by her until now. As I write this, I’ve already read this, another one (below) and just purchased the Kindle trilogy called Mark of the Lion (Vol 1-3) that I haven’t yet started. (Two of my friends have said the trilogy is her best.) Redeeming Love details the fictional story of a godly man, Michael Hosea, forging his way in the era of the Gold Rush. He’s “driven” to rescue a beautiful prostitute who lives and works her trade in a nearby town. The entire book is about the story, the rescue, and it parallels a bit of scripture about Hosea who rescues a prostitute names Gomer. You get into the heads of both Hosea and the prostitute, named Angel. We read this for one of my book groups. A great read.

As soon as I finished the above book I promptly visited my church library and found a whole shelf of Rivers’ books, and grabbed one called The Atonement Child. This book takes place in the 1980s or 90s, about a young college student who is raped. She was engaged to be married, was a stellar student. The book chronicles what happens to her when she discovers she is pregnant from the rape. Every possible thing goes wrong in her life. I don’t want to spoil the story if you’re interested in reading it, but I couldn’t put it down. I ended up spending a good part of a day plowing through it. You hear her inner voice (I’m guessing this is a common thread in Rivers’ books) from a Christian perspective. Lots of meaty issues to discuss in a book club if your group would be interested and willing to talk about rape, abortion, adoption and the thorny issues surrounding all of those things, but with a Christian bent, for sure.

The Tuscan Child by Rhys Bowen. It’s kind of amazing how many and varied plot lines can be created from events of WWII. This is another one, about a current day woman who finds papers in the attic, after her father’s death, with references to “the child.” She never knew her father could have had another child – could she have a step-sibling somewhere? Her father she knew, had been shot down over Italy, but he never talked much about it. But of course, she must go to Italy to find out about this “child.” The book flips back and forth from this daughter on the search, to her father during the war, all of it taking place in a very small town in Tuscany. It’s about the varied people she meets who want her to go away and not dredge up anything about the war years (are they hiding something, you question), about how much she loves the landscape, and some of the people. And about the intense love affair between the injured pilot and a caring woman of the village. Very charming story. I could almost smell the flowers, taste the olives, hear the bees flitting, and loved the prose about the simple meals that were described. I really enjoyed the book. Perhaps not enough meat for a book club read, but that doesn’t mean I didn’t enjoy reading it nonetheless.

Leaving Blythe River: A Novel by Catherine Ryan Hyde. Almost a page turner. When one uses the phrase “coming of age,” it usually means (I think) love and loss/boyfriend/girlfriend, and in this case it’s somewhat that way. When Ethan, a 17-year old boy and his mother come home unexpectedly to find dad and his young secretary in a compromising position, all hell breaks loose. Separation happens instantly and just as his father moves out, his mother has to go take care of her aging mother. Ethan’s too young to be left in the NYC apartment alone, so Mom sends son to the father who is escaping from the world in Wyoming, living in a primitive A-frame house, and continuing his daily 20+ mile running journeys. Ethan and his father are barely speaking. They live in the middle of nowhere. Ethan feels betrayed by his father in every possible way, and somewhat by his mother for forcing him to live with his father for a temporary period. Then his father doesn’t return one day from his run. The authorities do a cursory search, but they are under the impression the dad wants to “get lost” on purpose. Ethan, although he thinks he doesn’t care, really does. What happens next is best left to you reading this book. Very interesting people (kind of loners) enter the picture and off they go to search. So worth reading.

The Girl With No Name by Diney Costelhoe. What a good book. Perhaps you’ve read before about the huge numbers of German refugee children who were sent to England before Hitler closed down any exits. This is a novel about one particular young girl, who is devastated when her mother puts her on one of the boats. She ends up in London, in an orphanage kind of place, and is eventually placed with a childless couple. She speaks no English. They speak no German, but they manage soon enough. Lisa (who eventually becomes Charlotte) is so homesick. She’s bullied at school, because most people and children don’t want any Germans there. A boy steps up to protect her, and as she grows up, she’s attracted to him. She shouldn’t be – he’s also German and from her own home town. He’s not a good match for her. You live with her through the blitz during all those war years and during one attack, she’s badly injured and loses her memory (and no ID on her). Through a series of mishaps she ends up in a village far from London, with a spinster woman who does eventually come to love her very much – they name her Charlotte and Charlotte she becomes. She goes to school there, still longing, though, for her mother and brother and her London foster family too. Then when she’s 16 she returns to London to help at the orphanage where she was originally placed and tries to find her foster parents. The story goes on from there, with the boy/man who “wants” her, the bad boy, and a good boy/man she befriends in the village in the country. Eventually she regains her memory. SUCH a good read.

The Girl with Seven Names by Hyanseo Lee. If you, like me, know little about North Korea and how it came to be what it is today, you’ve got to read this book. It’s a memoir written by a young woman who escaped from North Korea about 9 years ago. Her journey – and I mean JOURNEY – is harrowing, frightening, amazing, heart-rendering all at the same time. She chronicles the lives of the Kims (Kim Il-Sung, Kim Jong-Il to current Kim Jong Un), shares the strict propaganda that surrounds every North Korean citizen, the poverty and hunger, as well as the underground black market for food and goods. It took her awhile to get from North Korea, to China and eventually to South Korea, where she currently lives. She’s well educated and speaks English quite well. She was invited to be a speaker at a TED talk – you know about those, right? TED (Technology, Entertainment, Design) is a media organization which posts talks online for free distribution, under the slogan “ideas worth spreading.” I listen to them as  podcasts now and then. Always very educational, if sometimes over my head when it gets very technical. She works diligently for human rights now, doing her best to help other North Koreans escape. You owe it to yourself to read this book.

Also just finished reading The Sandcastle Girls by Chris Bohjalian. Another WOW book. I’ve always liked the author – many years ago I read his book, Midwives and really liked it. Don’t confuse this book with the one I recently read, The Last Midwife: A Novel by Sandra Dallas that I reviewed recently. I think we read it in one of my book groups. He’s a brilliant writer, and this one has a lot of characters and twists. It’s a novel, but based on a lot of truth regarding the Armenian genocide. Most of the book takes place in Aleppo, Syria with some good Samaritan folk trying to help rescue people (mostly children) following the forced long marches the Turks made prodding the Turkish Armenians to exit their country. But it also jumps to near present day as a family member is trying to piece together obscure parts of her grandparents’ former lives there. She uncovers some hidden truths (many survivors of the genocide never-ever-ever wanted to talk about it) and a bit more about her Armenian heritage. A riveting book – I could hardly put it down. Lots to discuss for a book club read. I simply must read more of Bohjalian’s books (he’s written many).

The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

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 Novel by 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.

 

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 Miscellaneous, Miscellaneous sides, on December 31st, 2017.

cranberry_apple_sauce

So good. Not quite as tart as regular cranberry sauce, but more mellow. Milder, I guess I’d say.Very easy to make and would keep for awhile. Serve alongside any kind of meat.

I have a package of cranberries in my refrigerator right now, and I’m going to make this in the next few days. It’s really easy to do – start to finish in about 20 minutes, I’d say. The hardest thing you do is peel and chop the apples. There’s just enough sweetness to this to make it easily edible, but just enough tartness from the cranberries, to make it a good side for meat.

Tarla Fallgatter made this at a recent cooking class and served it alongside a whole host of holiday side dishes. And my fork dipped into it with the dressing she made, and with the potato/parsnip mash she made. I wished I’d had more on my plate! It will be used several times over the holidays as I serve chicken, or turkey, or even beef or pork. As I mentioned above, I don’t think this would go with fish – although salmon might work. Try it and see!

Tarla recommended Braeburn apples as her first choice, but Gala works too. Do not use a tart cooking apple like Pippin or Granny Smith. It gets peeled and finely chopped. In a pan you combine apple cider (or juice), sugar, the apple, cinnamon and cloves. Once brought to a boil you add the fresh cranberries and simmer it for 10-12 minutes or until the berries burst and the sauce begins to thicken. See? Easy. Then you add in a teaspoon or apple cider vinegar. Let it cool and it’s ready to serve. Put it in an airtight jar and it will keep for a week or so. For longer storage, freeze it.

What’s GOOD: the lovely fruity flavor, mellow with the addition of apples. So pretty. You could eat it straight, I’m telling you!

What’s NOT: nothing at all.

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

* Exported from MasterCook *

Cranberry Apple Sauce

Recipe By: from a cooking class with Tarla Fallgatter, 2017
Serving Size: 10

1 cup apple juice — or apple cider
1/2 cup sugar
1 Braeburn apple — or Gala, peeled, finely chopped
1/2 teaspoon ground cinnamon
1 pinch ground cloves
12 ounces fresh cranberries
1 teaspoon apple cider vinegar

1. Place cider (apple juice), sugar, apple, cinnamon and cloves in a pan over medium heat, stirring until sugar dissolves.
2. Bring to a boil. Add cranberries and simmer 10-12 minutes, or until berries burst and sauce thickens. Stir in vinegar. Let cool to room temp.
Per Serving: 76 Calories; trace Fat (1.7% calories from fat); trace Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

Posted in Brunch, Miscellaneous sides, on December 26th, 2012.

winter_fruit_salad

You know what those little bug-like things are? Star anise. Not commonly in every kitchen, I suppose. I don’t use them very often, but when you need them in cooking, they’re essential. They wouldn’t normally go on top of the salad, but I wanted to get your attention.

For a brunch a couple of weeks ago I needed some kind of fruit. I have a wonderful Spiced Fruit dish I’ve made for years – it’s great for a morning kind of thing. Spiced Peaches also go well with a vanilla_star_anise_syrupbrunch, but this time I thought I’d try something new. I’d just read the recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century. My go-to cookbook these days. This is actually in the dessert section of the cookbook, but it says it’s great with breakfast or brunch. It’s flavored with whole vanilla, some lemon zest and the star anise, all soaking in a simple syrup kind of sugar and water concoction. The other good thing about this is you have to make it the night before – so the fruit has time to marinate in the tasty syrup. There above is the mixture before I brought it to a boil.

vanilla_star_anise_syrup2Here at left is the mixture after I brought it up to a boil – the sugar is dissolved and hopefully the heat will have opened up the flavors of the vanilla, lemon and star anise. The recipe calls for Bosc pears, fresh apple, dried figs and dried apricots. I added some dried Braeburn sliced apples I had in my box of dried fruits in my pantry. The syrup is mixed up with the vanilla bean (sliced in half to release all those lovely little tiny beads of flavor), a few strips of fresh lemon peel and the star anise. It’s brought to a boil, the sugar gets dissolved, then you pour that hot-hot syrup over the fresh fruit. You let it cool to room temp that way, then cover with plastic wrap, poke a couple of holes in it to ventilate it, store in the refrigerator. By pouring the hot liquid over the fruit, it almost “cooks” the fruit, but not really, and not quite. The fresh fruit still has texture, and the dried fruits and pleasantly toothsome. I liked the combination a lot.

When you serve it, you’ll want to remove the star anise, the vanilla bean halves and the lemon peel. So you’re left with the nice bowl of mixed fruit. I had ample left over and it’s still tasty some days later. The pears probably won’t last – as I write this (about 5 days after I served it) I still have left overs and the pears are not so nice in texture anymore, but all the remaining fruit is fine. So probably you could make this a couple of days ahead if you needed to.

What’s good: it’s make-ahead easy. Nice flavors, considering it’s all winter-type fruit. Went well with a brunch (an egg dish) and left overs were very nice for several days. Try not to make more than you’ll eat at the one meal. I made the recipe below and could have served about 10 people, I think. Keep that in mind, unless you’re feeding fruit fanatics! Save the syrup – you could use it to flavor and sweeten iced tea (or hot tea) or pour over other fruit. Strain out all the fruit dredges first, though.
What’s not: only that you must plan ahead – it’s got to be made the night before (or maybe 2 days before) you want to serve it.

printer-friendly recipe (CutePDF)
MasterCook 5+ import file – right click to save file, run MC, then File|Import

* Exported from MasterCook *

Winter Fruit Salad

Recipe By: Adapted slightly from New York Times, 2001 (Amanda Hesser)
Serving Size: 8
NOTES: The recipe assumes you will eat/drink all of the sugary syrup. You don’t, so it is not as caloric as the recipe indicates.

1  1/4 cup sugar
3 star anise — (I would add 4 of them next time)
1 vanilla bean — plump, split in half lengthwise
2 long pieces lemon zest — (2 inch) preferably Meyer lemons, (peeled with a vegetable peeler)
3 Bosc pears — firm
1 apple — tart type, firm
8 whole dried apricots — Turkish, if possible, cut in half
4 whole dried figs — quartered
2 ounces dried apples — (optional – not in original recipe)

1. Fill a medium saucepan with 5 cups water. Add the sugar, star anise, vanilla bean and lemon zest. Bring to a boil, and cook until all the sugar is dissolved. Then shut off the heat. Meanwhile, peel and core pears and apple. Slice thinly lengthwise and place in a large heatproof bowl. Add apricots, dried apples and figs. Pour hot sugar syrup on top, making sure all the fruit is covered. Allow to cool to room temperature. Cover bowl with plastic wrap; poke a few holes in plastic. Chill overnight in refrigerator.
2. The next morning, remove the star anise, lemon zest pieces and vanilla beans, then use a slotted spoon to ladle fruit into a serving bowl and serve. Store left overs in a sealed container.
Per Serving (inaccurate – assumes you drink all the marinating syrup): 528 Calories; 1g Fat (2.2% calories from fat); 6g Protein; 136g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.

Posted in Brunch, Desserts, Miscellaneous sides, on September 12th, 2011.

grilled_pineapple_nutella

Every once in awhile we grill pineapple to serve with a dinner outdoors. To go with a pork roast, for instance, or pork chops, or grilled chicken. Or grilled fish. This time as I was flipping through recipes in my to-try pile (actually it’s in a 3-ring binder, 1 of 2 that I have, and recipes are slipped inside clear sleeves, maybe 3-4 to each side) this one sounded like it might be fun for a brunch. Indeed it was.

nutella_scoopIf you’re not familiar with Nutella, you should be. In writing this I went to Nutella’s website and found out a whole bunch of info about it. It was first developed in Piemonte (the NW region of Italy). It’s pronounced new-tell-uh. What’s available here in the U.S. of A. is manufactured in Canada. It’s gluten-free. And kosher. And peanut free. They’re meticulous about that. And they use non-hydrogenated palm oil to emulsify it. Each 13-ounce jar contains about 50+ hazelnuts, sugar, skim milk and a tiny bit of cocoa. It all got started in the 1940’s because Mr. Ferrero, a pastry maker, couldn’t afford to pay the high (war time) taxes on chocolate – and because hazelnuts grow in abundance in Piemonte, it was a natural for him to devise a new spread. In the 1960’s Ferrero’s son started marketing it to consumers. It’s quite similar to the guianduja (an Italian product that’s 50/50 hazelnuts and chocolate) which you often see as a gelato flavor (it’s my favorite gelato).  Its most popular use is spread on toast (sorry, I don’t care much for Nutella that way – it’s too sweet – but most consumers disagree with me there). One of Nutella’s benefits is that it should not be refrigerated, although you do want to use it up within soon time frame – there is a use-by date on each jar. If you want some other options for using up the Nutella, there’s a website devoted just to World Nutella Day (February 5th).

Originally this recipe came from Giada de Laurentiis way back in 2004. Then, I took liberties with the recipe, but it’s still generally Giada’s design. I think this would make a great dessert with a little scoop of vanilla ice cream in the middle. And if you want to make it Giada’s way (with mascarpone instead of the crème fraîche, and adding vanilla and some whipping cream) then click over to her version. Mine is just a bit simpler.

If you want to serve this as a dessert, you’ll likely use all of the Nutella mixture; but as a brunch side dish I didn’t overwhelm any of the pineapple slices with too much Nutella. So I ended up with leftover Nutella. Not a bad thing, but I don’t eat Nutella in other things. However, I will say when I was craving just a tiny sweet something after dinner the other night I stuck my spoon into the leftover Nutella mixture. Mmmmm, good.

What I liked: this was SO easy to make as long as you have a little tub of crème fraîche on hand and the Nutella, of course. It’s very pretty too.

What I didn’t like: not a thing, really, Just don’t use too much of the (sweet) Nutella mixture; you want to be able to taste the pineapple!

printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to save file

Grilled Pineapple with Nutella

Recipe By: Adapted from a 2004 Giada De Laurentiis recipe
Serving Size: 8
Serving Ideas: This can be served as a dessert – with a little scoop of vanilla ice cream nestled in the center, with a little tiny dollop more of the Nutella mixture on top, with more hazelnuts too. Or, serve at a brunch. Use a limited amount of the Nutella mixture in that case – this would be served as a side dish (not dessert) so you don’t want it to be overly sweet. You’ll have leftover Nutella in this case.

1 whole pineapple — peeled, cut crosswise into 1/3-inch-thick slices and core removed
1/3 cup crème fraîche — room temperature
1/3 cup Nutella — or other chocolate-hazelnut spread
Canola oil for brushing on the grill
1 1/2 tablespoons hazelnuts — chopped toasted

1. Lightly oil an outdoor grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It’s important to leave the pineapple on the grill, untouched, to create grill marks.
2. In a small bowl combine the Nutella and the crème fraîche and set aside.
3. Transfer pineapple slices to a serving platter and spread a little bit of the Nutella mixture on each piece.
4. Sprinkle tops with toasted hazelnuts and serve while still hot.
Per Serving: 120 Calories; 7g Fat (50.7% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 15mg Sodium.

Posted in Brunch, easy, Miscellaneous sides, on December 18th, 2008.

spiced-peaches

It’s a good thing I enjoy reading, because I get to do a lot of it keeping up with just some of the food blogs out there. And I keep adding more, and very rarely deleting any. More and more people have discovered the fun of writing food blogs, so there are more and more of them. I can’t keep up with them every day, so I work at it every few days, trying to read as many as I can.

spiced-peaches-bowlOne such blog that is very prolific is Al Dente (an Amazon.com sponsored food blog showcasing recipes from foodie authors). In this case it was Nigella Lawson. I used to watch her show on the Food Network (but I don’t think she has a show anymore; at least I haven’t seen one). This recipe came from one of her cookbooks (not the one I own). She was recommending the spiced peaches as a hot side for a Christmas ham. Sounded good, but I had a different use in mind. I wanted to serve them as a breakfast side dish.

I have one recipe that I’ve used for years for spiced fruit. But it makes a rather large quantity (since it utilizes cans of different fruit), so when I spotted this recipe that used just one large can of peach halves, aha! It’s got many of the usual ingredients in spiced fruit (cinnamon, cloves and a bit of vinegar) but also some more unusual things (sliced fresh ginger, chile flakes and rice wine vinegar instead of regular). The best part? It was EASY. QUICK.  Took about 5 minutes total start to finish. I highly recommend it. To accompany holiday breakfasts, or as a side for ham (served hot).
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Spiced Peaches

Recipe: Nigella Lawson, Nigella Express
Servings: 8

28 ounces peach halves in syrup
1 tablespoon rice wine vinegar — or white wine vinegar
2 short cinnamon sticks
1 1/2 inch piece ginger, peeled, thinly sliced
1/2 teaspoon dried chili flakes — crushed [maybe less if you don’t like plenty of warmth]
1/2 teaspoon kosher salt
1/4 teaspoon whole black peppercorn [I happened to use grains of paradise]
3 whole cloves

1. Empty the cans of peaches into a saucepan with their syrup.
2. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns, and cloves.
3. Bring the pan to a boil, and let it boil for a minute or so, then turn off the heat and leave in the pan to keep warm.
4. Serve the peaches with a hot ham, letting people take a peach half each and some of the spiced juice. Or serve it as part of a brunch, as I did. Any leftovers can (and should) be stored in a jar and then eaten cold with cold ham.
Per Serving: 91 Calories; 1g Fat (5.9% calories from fat); 1g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 130mg Sodium.

Posted in Miscellaneous, Miscellaneous sides, on July 24th, 2008.


balsamic onion marmalade
Have you ever heard or read about how hard it is to photograph brown and beige things? Hope you can even figure out this is onions! I had to balance some of the onions on a fork with my left hand and try to hold the camera steady AND click the shutter with my right hand. All to show some added depth to the photo. And although this may not look all that appetizing, it’s actually very good. Would I kid you?

After just stating yesterday that I didn’t have any posts waiting in the wings, I looked, and oh yes, I had this one. I hadn’t posted it because I made the onion pepper relish to go with the beef sliders for the 4th of July, and thought the two were too similar. This one is less sweet than the relish – more suited for a slab of grilled meat probably, than the burgers and accompaniments. I still have some of this in the refrigerator (as well as the relish from the 4th), and assume it will keep for another few weeks since it’s “pickled,” so to speak, with the vinegar. Hope so, as it was delicious and very suitable for some meat things. I used it on a sandwich last week too.

We had some friends over for dinner a few weeks ago, and with the pork roast we did on the rotisserie (that I’d brined) I wanted to serve some kind of sauce or salsa, or something. Found a recipe for a pork rib roast with this onion marmalade. It was just a perfect fit. And oh-my-goodness deliciousness. It’s not difficult, although it does take some time (total cooking time about an hour) to sweat down the onions, then to continue to cook them down to a jammy consistency. If you started this first (when about to make a dinner) it would be done by the time you were ready to sit down).

The recipe came from Food & Wine magazine, May 2008. If you want to do the pork roast, just brine it, bake or rotisserie it until it reaches an internal temp of about 133 degrees (still pink in the middle). Remove and let sit for about 5 minutes before slicing and serving with this cold, room temp or hot onion topping. The leftovers will keep for several weeks.
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Balsamic Onion Marmalade

Recipe: Food & Wine, May ’08.
Servings: 8

4 whole onions — peeled, sliced
1 tablespoon vegetable oil
1 pinch ground cloves
1/4 cup dark brown sugar
2/3 cup balsamic vinegar
1 1/2 teaspoons orange zest
salt and pepper to taste

1. In a large pot (large enough to barely hold all the onions) heat the oil until it starts to shimmer. Add the onions and cook over moderate heat until softened, about 20 minutes. Do not let them burn or brown.
2. Season the onions with the ground cloves, salt and pepper. Add the brown sugar and cook over moderately low heat until the skillet is dry, about 10 minutes. Add the balsamic vinegar and orange zest and continue to cook over low heat, stirring occasionally, until the marmalade is very thick, 30 minutes. Transfer the marmalade to a bowl, cover and refrigerate. Reheat, if you prefer it hot, just before serving, or serve cold, or at room temperature.
Per Serving: 65 Calories; 2g Fat (23.0% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.

Posted in Miscellaneous, Miscellaneous sides, on May 4th, 2008.

mango and strawberry salsa

Wow, is that not a gorgeous photo? If I do say so myself. Must be the colors, the mango, and the strawberry against the black bowl!

Sometimes recipes bear repeating. And sometimes when you change a part of a recipe it makes it different enough that you, my readers, need to know about it. Originally this recipe was for pineapple salsa, but one time years ago I didn’t have pineapple, and I did have mango, so made it that way instead. It was the same recipe, just different fruit.

The Pineapple Salsa was posted last year. However, I didn’t have a photo because that was just after I’d fractured my foot. Now we’ve got a photo, at least of this version! The other night I had some super thick pork chops from Niman Ranch (ordered online, and on sale some months ago). I brined them for a couple of hours, DH grilled them with our tried and true method (mark them over direct fire, then off to the side, reduced heat, until they reached 150 in the center) and served this salsa on the side. I didn’t have red bell pepper, so substituted strawberries. Delish.

If you click on this link for the Pineapple Salsa, just substitute mango and strawberry for the pineapple and red bell pepper.
Printer-friendly PDF recipe for Pineapple or Mango Salsa.

Posted in Miscellaneous, Miscellaneous sides, on April 19th, 2008.

yucatecan pickled onion relish

In our local area, we happen to frequent a Mexican restaurant called Jalapeno’s. Now, my DH isn’t all that crazy about Mexican food (he was raised in Ocean City, New Jersey, so what does that tell you – New Jerseyites don’t know from Mexican food – at least not the ones born prior to about 1980), but since I am a native Californian, Mexican cuisine feels like part of my DNA. I know it’s not, because I’m blond and blue-eyed, but tacos and enchiladas were part of my growing up, so at least in cuisine, I’ll claim it as part of my DNA. My parents and I craved Mexican food at least once a week, without fail. When we’d go camping every summer for two weeks, we were deprived of our favorite out-to-dinner menu, and usually the very next night back home, we were over at our favorite restaurant in San Diego, called Aztec Dining Room (it’s been closed for about 6-7 years now), enjoying our regular stuff. I still crave Mexican food on a regular basis.

We do have lots and LOTS of Mexican restaurants in our area, but not many that I consider fabulous. This little place, Jalapeno’s, is family-run, and you have to stand in line to order at a counter, then they deliver the piping hot food to your table.

Once in awhile I can get my DH to go there, but really not very often. So, when he spends a night on our boat in San Diego, unless I have other plans, I zip down to Jalapeno’s for dinner. I order a chile relleno, or maybe their delicious shredded beef tacos, or a cheese enchilada. They make their own chips and fresh tomato salsa. And, they also make a fabulous marinated carrot relish. It’s made in huge vats, it’s that popular, and all I’ve ever known was that it contained what you can see in it: carrot coins, garlic, onions, bay leaf and hot chiles. Oh yes, vinegar. We know the recipe is the family matriarch’s prized recipe. They won’t share it. Even our local paper requested it, and they refused. They sell the carrots, but they’re gosh-darned expensive, so I’ve been trying to figure out how to make them. Since I don’t cook Mexican food much, I’ve had a hard time finding any recipes for them, but then I’ve always been looking for a CARROT relish.

So, when I read an article by Steven Raichlen in Bon Appetit Magazine (May 2008 issue), it mentioned this pickled ONION relish, from the Yucatan. So, I definitely had to try it. It’s not difficult – you simmer the onions, garlic and salt in water for just ONE minute. Drain off the water, then add some white vinegar, bay leaf, allspice, pepper, oregano, cumin and water, then bring that to a boil, turn off the heat, cool and serve.

Nearly a year ago I posted a recipe for stacked enchiladas (a vegetarian casserole type dish with black beans) with an onion relish on the side. I’ve made it a couple of times because I love the onions as a garnish on sandwiches, but since this new recipe contains some of the ingredients I know are in Jalapeno’s carrots, I needed to try this.

They’re good – not by themselves, of course – but they didn’t taste like what I expected. They’re great on a sandwich and as a relish, but they’re quite piquant, tart, by themselves. I did sprinkle in some Splenda to the vinegar solution (after they were cooked), and I like them better. Perhaps when Jalapeno’s makes it with carrots – because they’re so sweet – they lend a general sweetness to the mixture on their own. I didn’t have any carrots, otherwise I would have added some to the onions, just to see how they would work. Because these are so easy to make, I’d definitely make them again, probably adding more garlic and perhaps sugar. Or, I may go to my previous recipe and add some spices to it, and see what that tastes like.
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Yucatecan Pickled Onions

Recipe: Steven Raichlen, Bon Appetit, May 2008
Servings: 10

6 cups water
1 large red onion — cut in 1/8-inch-thick slices, rings separated
2 whole garlic cloves — quartered
1 tablespoon kosher salt — coarse salt
1/2 cup white vinegar
3 whole allspice
1 whole bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano — preferably Mexican
1/4 teaspoon ground cumin
2 packets Splenda (or sugar) [my addition]

1. Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Drain off liquid.
2. Return onions and garlic to same saucepan. Add vinegar and all remaining ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat, cover, and cool. [Add Splenda at this point, if using.]
3. Transfer onion mixture to bowl, cover, and chill overnight. DO AHEAD: Can be made 1 week ahead. Keep chilled. Drain onions and serve.
Per Serving: 14 Calories; trace Fat (10.1% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 570mg Sodium.

Posted in Grilling, Miscellaneous sides, on September 7th, 2007.

sicilian-sauce_1.JPG

My friend, Sue, another of my friends who is a very good cook, served this sauce one night several years ago when we dined at their home. It was served as a major condiment on pork chops, I believe. And was it ever good! She told me the recipe came from a cookbook she’d purchased after hearing Lynne Rossetto Kasper talk about it on NPR. I tried to find the recipe online, but had no success at all. So, of course, I had to go buy the book too. Amazon being my good friend, it took no time at all to get it. I enjoyed reading it, The Italian Country Table, all on its own. The author includes lots of fun little stories about the different dishes, about the foodstuffs of Italy, and hundreds of little cooking tips. The sub-title of the book is: Home Cooking from Italy’s Farmhouse Kitchens.

The recipe suggests this can be served with almost any grilled meat. It would be wonderful with grilled Italian sausages, over chicken, or even served as a side to a pork roast. It has a jammy consistency. In fact, Kasper even mentions it in the recipe write-up, that’s it’s more like tomato jam than a tomato sauce. So, this isn’t a sauce for pouring over pasta. This is a tart and sweet reduced (side) sauce that will mound high on a spoon because it’s so thick and goes WITH a protein. Or maybe grilled onions. Or grilled portobello mushrooms. And one of the best things is that this sauce will keep for several weeks. The recipe indicates a week or so, but I’ve kept this much longer than that with no problem. You could also freeze it in small quantities too. I always double this recipe because we use it on lots of different things. Being this is the end of tomato season, you probably could make this with fresh tomatoes too; it just so happens that the author uses canned ones.
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Siciliana Sauce

Recipe From: The Italian Country Table, by Lynne Rossetto Kasper
Servings: 4-6
COOK’S NOTES: Sweet, tangy and tart all at the same time. Absolutely the best using San tomatoes from Italy.Spread this on grilled lamb or tuna, thick slices of grilled onions or portobello mushrooms. Or, daub it on bruschetta.

1 tablespoon extra virgin olive oil
1/2 medium onion — minced
1 1/2 inches rosemary sprig salt and pepper — to taste
3 tablespoons sugar
1/8 teaspoon oregano
1/4 teaspoon dried basil zest of one large orange
1 large garlic clove — minced
1/2 cup red wine vinegar
1 cup canned tomatoes — drained, generous cup

1. In a 10-inch skillet, heat the oil over medium-high heat. Add the onion, rosemary and a generous sprinkling of salt and pepper. Saute until the onion begins to color, then add the sugar. Stir with a wooden spatula as sugar melts and bubbles (taking care not to burn), the finally turns pale amber, while the onions remain light-colored. 2. Immediately add the herbs, zest and garlic. Standing back to avoid splatters, quickly add the vinegar. Stir and boil down until the vinegar is a glaze, coating the onion and barely covering the bottom of the pan. Continue to scrape down the sides, to bring the developing glaze back into the sauce. Watch for burning.
3. Stir in tomatoes, crushing them with your hands as they go into the pan. Boil, scraping down the sides and stirring, until the sauce is almost sizzling in its own juices. It should be a thick jam that mounds on a spoon. Finish seasoning with a few grinds of black pepper, turn out of the pan and cool. Serve at room temperature or warm. Store covered in the refrigerator.
Per Serving: 62 Calories; 2g Fat (32.8% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 61mg Sodium.

Posted in Miscellaneous sides, Salads, on August 1st, 2007.

pepp-pecans
I suppose seasoned and/or sugared nuts have been around for a long time. Nut companies surely try to devise any way they can to entice us to buy more of their product. And I’ve tasted a variety of caramelized nuts, either walnuts or pecans, that go onto different dishes, most often salads. I’ve even tried the packaged ones from the grocery store. Didn’t like them. Too sweet.

So when Cathy Thomas, the Food Editor of our local daily newspaper, The Orange County Register, gave a cooking class at Sur la Table several years ago, I signed up. I’ve taken several of her classes – she’s fun and entertaining. She even leads food tours in our local Vietnamese community a couple of times a year. I’ve done that too.

But this particular class she prepared some kind of salad with THESE nuts. The only thing I remember about the salad is that it had sliced pears and blue cheese crumbles in it. But I’ll tell you, my taste buds were all over these nuts. You know the word addicting. Addiction: at dictionary.com it’s explained as the state of being enslaved to a habit or practice or to something that is psychologically or physically habit-forming.Oh my. That’s me with these nuts. If you can stay out of the nuts, you’re a better person than I am.

I’ve made them dozens and DOZENS of times. I usually start out with the original recipe size, thinking oh, these will be enough to last for several salads. DH loves them too. We’ll enjoy having these for a week or so. WRONG. After I’ve made them I have to taste them to make sure they’re not too hot (what kind of lame reasoning is that for snacking?) Usually I’m cooking other things, making the salad. You know, the usual kitchen detail for any dinner. One more nut. Set the table. Another nut. Maybe two. Start the vegetable. Another nut. Measure out the 1/4 cup I think is appropriate for the salad and leave the rest to continue to rest on the foil. Another nut. And so it goes. I think you’ve got the picture.These are not overly sweet, although they surely do have some sugar in them. The pepper is what’s a bit different. Addicting. Spicy. Lovely. And I highly recommend you double the recipe!
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Files: MasterCook 5+ and MasterCook 14 (click link to open in MC – 14 contains photo)

Peppered Pecans

Recipe: Cathy Thomas, Food Editor of the Orange County Register
Servings: 8

1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon ground pepper — coarsely ground
1 cup pecan halves

1. Place a baking sheet or jelly roll pan next to your range before you start.
2. In a small bowl combine sugar, salt and pepper, and stir to combine.
3. Heat a large wok or heavy skillet over high heat. Add pecans and toss until pecans are warm, about 1 minute.
4. Sprinkle pecans with HALF of the sugar mixture and toss until the sugar melts. Add remaining sugar mixture and toss again until sugar melts, then IMMEDIATELY pour out onto the baking sheet. Spread nuts out and allow to cool. These will keep, stored in a plastic bag, for about 3-4 weeks. (They’ll never last that long.)
Per Serving: 115 Calories; 9g Fat (67.4% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 235mg Sodium.

Posted in Fish, Grilling, Miscellaneous sides, on July 19th, 2007.


Romesco Sauce is not your normal run-of-the-mill sauce. It contains some different ingredients. It keeps for weeks and weeks. I always seem to have leftovers of the sauce, so use it on grilled vegetables, even some plain grilled chicken too.

This is from one of Nicole Aloni‘s cookbooks, and was demonstrated at a cooking class she taught several years ago. I loved the combination of textures in this dish. I’d never had bread croutons threaded onto a grilled skewer of anything until this dish was served to me. But I liked it. You don’t want to use bread that will become hard and inedible, so think about that as you’re choosing the bread. In other words, an already firm chunk of sourdough with a very firm crust isn’t going to get any less chewy if you grill it. So, you need to use a softer crumb – like an Italian loaf or a soft type of baguette. I rarely buy grocery store French bread for just this reason – they’re more like white nothingness than a “real” baguette, but for the grilled crouton, it may just be perfect. And, you wouldn’t want to serve bread or another carb with this, either. By the way, Nicole now has a blog, so if you click here, you can take a look.

The Romesco sauce has a Catalan (Spain) origin. I thought it was Italian, but no. I finally found a bit of info about it:

  • This Catalan tomato sauce is traditionally served with fish and shellfish but it is also ideal to serve as a dipping sauce. Authentic recipes are made with dried romesco chiles, which have a sweet and hot flavor. Unfortunately they are difficult to obtain outside Spain.
  • What’s unique about Romesco is its use of almonds as a thickener, and flavor enhancer. It adds a lot, although you’ll have a hard time picking out the almond flavor once it’s incorporated into the intense red pepper-base. It’s not difficult to make and it keeps for awhile. I love it on hearty vegetables as leftovers too.

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Grilled Shrimp and Bread Skewers with Romesco Sauce

Recipe: Nicole Aloni, author and caterer
Servings: 8
COOK’S NOTES: You want to eat some of the sauce with every bite, so you can drizzle more sauce on top of each skewer. Using a regular bamboo skewer, you’ll want to serve each person two skewers. And, except for grilling the skewers, everything can be done up to 2 days ahead.

Serving Ideas: You can make a main dish of this by grilling some zucchini, asparagus and red onion before you grill the shrimp. Leftover sauce can be used on top of a white grilled fish or green beans. The sauce will keep for several weeks.

2 1/2 pounds shrimp — peeled, deveined, raw
1 whole French bread — baguette (see instructions)
1/2 cup slivered almonds
4 large garlic cloves
4 whole red bell peppers
1/4 cup sherry vinegar
1 teaspoon cayenne
1/2 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
lemon juice to garnish

1. PEPPERS: You can use bottled bell peppers (four 7-oz.jars), or roast your own: Core and seed the peppers, drizzle with olive oil and bake in a 325° oven for about an hour. Remove the skins and save all the juice and oil as part of the peppers.
2. BREAD: Cut 3 thin slices of bread and set aside. Cut remaining bread into 1 1/2 inch cubes and set aside.
3. Heat a large skillet over medium heat. Add almonds and move briskly around pan to toast. Remove and add 2 T. olive oil, then add the sliced bread and toast until golden brown, then remove and set aside.
4. Add the almonds to a food processor and pulse to grind. Add the 3 bread slices, garlic, bell peppers, vinegar and cayenne pepper; puree until smooth. With the machine running add the larger quantity of oil and process until incorporated and slightly thickened. Add salt to taste. Sauce can be prepared ahead (2-3 days ahead is best) and refrigerated.
5. SHRIMP: Preheat grill or grill pan to medium high. Onto water-soaked bamboo skewers alternate shrimp and bread cubes. Lay these on a large sheet pan and drizzle each layer with olive oil and salt and pepper. Grill for 2-3 minutes per side, until shrimp are bright pink and firm.
6. SERVING: Pool the Romesco sauce on each plate and set 2 or 3 skewers across the sauce. Add a squeeze of lemon juice to each skewer.
Per Serving: 528 Calories; 26g Fat (44.3% calories from fat); 36g Protein; 37g Carbohydrate; 4g Dietary Fiber; 216mg Cholesterol; 558mg Sodium.

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