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Am still reading 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 Salads, Uncategorized, Veggies/sides, on July 28th, 2017.

pasta_abrazzese_salad

A pasta salad – served at room temp – with an unusual type of pasta, like little twigs. The salad is all about tomatoes.

It’s been about 6 weeks ago I went to a cooking class – I’m now attending a relatively new one for me, with a group of homemakers, offered in a home, and my friend Cherrie and I have been invited because the chef is our friend, and because the group has room to grow a little bit. Tarla Fallgatter is the chef, and we can always count on a really delicious meal to enjoy whenever she cooks.

This salad was really big on tomato flavor – it has what’s called a confit (kan-fee) added to it, which means a method of cooking food in fat, oil or a water syrup at a low temperature, usually cooked down to a soft pulp. Most commonly it refers to goose or duck, but in this case it’s about cooking and softening the sun-dried tomatoes and dried tomatoes both, in a flavorful mixture that coats the pasta well (see the orange/red color). What was unusual about this dish, though, was the pasta. Tarla passed around the bag of pasta – one of those more expensive, imported-from-Italy types.

The pasta shapes look a lot like pale twigs, and the only thing I’ll say is that it’s important to cook them to the right consistency. If you sample one of the tiny twig ENDS, it might be done, but the thicker center of the twig pasta will still be too firm. So test it by eating the center, thicker part. And when it’s done, the narrow ends are actually overcooked, but it can’t be helped.

The confit is easy enough to make – the two types of sun-dried tomatoes, shallot, basil, some spices, olive oil and red wine. You could easily make this ahead and set aside. Toast the pine nuts and set aside and cut up the little heirloom tomatoes to add in later.

Cook the pasta – you can use any kind of pasta you want, but Tarla thought this abrezzese was just so very fun (and different). Otherwise, orzo would be good with this too. Cook it, drain it, then add the tomato stuff, add the chopped tomatoes and pine nuts. Donabrazzeze_pastae. Taste for seasoning. Make this as a side dish for an outdoor dinner, or a potluck lunch. Whatever.

What’s GOOD: this has a different flavor – intense with the sun-dried tomatoes in it, but also because of the pasta shape. Delicious salad. Nothing extraordinary, but really good nonetheless. Easy to make – takes a bit of chopping here and there, but not hard.

What’s NOT: nothing at all. Don’t stress if you can’t find the abrezzese pasta – just use orzo.

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

* Exported from MasterCook *

Pasta Abrazzese with Sun-Dried Tomato Confit

Recipe By: From a cooking class with Tarla Fallgatter, 2017
Serving Size: 6

2 cups cooked pasta — abrazzese or orzo
SUN-DRIED TOMATO CONFIT:
1 tablespoon olive oil
1 whole shallot — peeled, diced
1 teaspoon spice rub — Blackened, Cajun or your choice
1/2 cup sun-dried tomatoes, oil-packed — drained and julienned
1/4 cup sun-dried tomatoes
1/4 cup red wine
2 tablespoons balsamic vinegar
2 large basil leaves — julienned
1 cup tomatoes — heirloom, mini-sized, quartered or halved
1/3 cup pine nuts — toasted
Salt and freshly ground black pepper to taste

1. Heat olive oil in saute pan; add shallot and cook until translucent. Stir in spice rub. Reduce heat to low, then add oil-packed and regular sun-dried tomatoes plus the red wine. Simmer until wine is reduced by about half. Add balsamic vinegar and basil leaves off the heat.
2. Place hot, cooked pasta in a medium bowl and stir in the tomato mixture, then the fresh tomatoes and toasted pine nuts. Garnish with minced Italian parsley, if desired. Taste for seasonings. May need additional salt.
Per Serving: 169 Calories; 8g Fat (41.6% calories from fat); 5g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 78mg Sodium.

Posted in Vegetarian, Veggies/sides, on June 26th, 2017.

 

Corn pudding taken to a new tasty level. My old recipe is going by the wayside, I think, because this one is so delish.

Back in the 60s, when I hosted a dinner, frequently I’d serve a baked corn casserole that was composed of canned corn (both regular and creamed), milk, eggs, a bit of sugar, and with some eggs, flour and butter too. It was a regular menu item. It was easy to make, and always guests enjoyed it. I haven’t made it in years, nor have I ever posted it here on my blog, for that matter. But, there won’t be any going back to that old recipe now that this one has come to town.

This one has all of those ingredients (using fresh corn, however) plus a bit of cornmeal, fresh basil, ricotta cheese, some half and half, chopped onions and cheese IN the casserole and Parm grated on top. Oh my goodness, is this good. It retains a lovely softness because it’s baked in a water bath (a bit of a nuisance, I know) but you’ll be glad once it’s served since the pudding won’t stick to the casserole dish and no browned bits anywhere. Just nice, tender corn pudding.

The only thing you really have to prep ahead is cooking the onion and corn (they won’t get tender during the baking time, so it needs a head start). Otherwise, all the ingredients just get mixed up and poured into a greased baking dish, then it’s baked for 40-45 minutes until the top just begins to show some golden brown. That’s it. This was from a cooking class with Tarla Fallgatter.

What’s GOOD: the texture and taste – nice and soft, but the fresh corn has a little bit of toothsome-ness. The cheese (ricotta, Fontina and Parm) just puts this casserole at a new  taste level. Really delicious! It’s also gluten-free, FYI.

What’s NOT: maybe the water bath – a bit of a nuisance – but it makes the casserole extra tender.

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

* Exported from MasterCook *

Ricotta Cheese Corn Pudding

Recipe By: Tarla Fallgatter, cooking class, 2017
Serving Size: 6

4 tablespoons unsalted butter
2 1/2 cups corn kernels — (3-4 ears)
1/2 cup onion — chopped
3 large eggs
1/2 cup milk
1/2 cup half and half
1/4 cup cornmeal
1/2 cup ricotta cheese — full fat
2 tablespoons basil leaves — thinly sliced
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup Fontina cheese — grated (or use sharp cheddar)
2 tablespoons Parmigiano-Reggiano cheese — grated (for top)

1. Preheat oven to 375°F.
2. Grease a 4-5 cup baking dish. Melt butter in a saute pan and saute the corn and onion until soft. Cool slightly. Whisk eggs, milk and half and half together in a medium-sized bowl. Slowly pour in cornmeal and ricotta. Add basil, sugar, salt, pepper, then the cooked corn mixture and grated cheese. Pour into baking dish and sprinkle top with Parmigiano-Reggiano cheese.
3. Place dish in a large pan and fill pan halfway up the sides of the dish with hot tap water. Bake 40-45 minutes, until top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Per Serving: 288 Calories; 18g Fat (54.7% calories from fat); 11g Protein; 23g Carbohydrate; 2g Dietary Fiber; 154mg Cholesterol; 595mg Sodium.

Posted in Veggies/sides, on May 9th, 2017.

perfect_baked_potato

Who would have thought that I could get so excited about a baked potato?

Recently I was watching America’s Test Kitchen and they did a segment about the perfectly cooked baked potato. They talked about what makes a good potato (first off, a nicely shaped oval Russet variety for sure with few blemishes, dents or eyes). But they mentioned all the things that go along with it – you want it fluffy. That’s probably the most important. You want crispy skin. And fluffy. Fluffy! So the chefs at ATK went about perfecting it, and OH did they! One of the secrets to this recipe is baking the potatoes to exactly 205°F. More and more, we’re figuring out the exact perfect temperature for cooking all kinds of things.

There are a list of steps to make these:

  1. buy a really nice oval Russet with few blemishes, about  7-9 ounces each (mine were heavier)
  2. poke the potato 6 times on the top with a fork
  3. dip the potato in heavily salted water (see exact amounts below)
  4. bake on a rack on top of a baking sheet at 450°F
  5. bake about 45-60 minutes, or until the internal temp reaches exactly 205°F
  6. remove from oven and brush the outside with vegetable oil
  7. bake another 10 minutes
  8. remove and cut a big X in the top and smoosh the two ends together to open up the top
  9. plop a lovely tablespoon of butter inside, add salt and pepper to taste
  10. swoon.

russets_poked_and_soakedAnd I mean swoon (definition: a state of ecstasy). I could have made just that for a dinner for myself – maybe I will one of these days. I invited 3 friends for dinner (made some grilled shrimp with a garlic and butter sauce, a new green goddess dressing that was the best I’ve ever made, and crumbled asparagus) So, that means I tried 3 new recipes. All 3 of them winners. Yes, I’ll post the other recipes soon.

Pictured, the potatoes after they’d been swirled in the heavily salted water.

These potatoes are just SO good. When I pulled the potatoes out of the oven, steam was escaping from the fork holes in the tops. Then, when cut the X and smooshed the ends in, there was a geyser of steam from each potato, and OH, were they fluffy inside. I had 4 pats of butter (room temp) and dropped one into each. I also made a topping for them, that was recommended by ATK to go along with it, but I preferred the potato just plain, with butter, salt and pepper.

The outside skins were crunchy-perfect and salty – at the end of our meal I just kept pulling off little chunks of skin and eating it. Stone cold. But still delicious, and those pieces didn’t have any pepper, butter or topping on them. Just the salty, crunchy skin.

All 4 of us left our potatoes with most of the insides eaten and everyone went home with their own shells. Today, for lunch, I’m going to open up the potato fully, maybe fry up a slice or two of bacon, shred some cheddar, bake it for 10 minutes or so in my toaster oven, then top it with some green onions. Oh, and maybe a tablespoon or so of sour cream. Decadent. And I will eat the entire thing, the little bit of inside potato and all.

Image result for thermapenTHERMAPEN: As an aside, I’ll mention that I was so upset a couple of weeks ago when my beloved Thermapen quit working after 6 years! Woe is me! I use it ALL THE TIME. So I contacted ThermoWorks, and mailed the probe to them, with a $25 check and they repaired it with all new insides. Since these Thermapens are expensive, it was well worth paying $25 to get it fixed to near-new.

What’s GOOD: where do I start? Everything about this potato was downright perfect. Hence, the perfect baked potato. The crunchy, salty skin, the super-fluffy insides. This will be my go-to preparation from here on! DO MAKE THESE, okay? Thanks to Cook’s Country or America’s Test Kitchen they’ll be absolutely perfect!

What’s NOT: none of it is hard, but there are a few steps involved. Get everything ready (mis en place) so you don’t have to hunt for the thermometer, the pan and rack, the vegetable oil or brush, and have the butter at room temp. That will make the process easier and quicker. And once they’re out of the oven, no dilly-dallying getting to the table to sit down!

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

* Exported from MasterCook *

Perfect Baked Potatoes

Recipe By: Cook’s Illustrated, Jan, 2016
Serving Size: 4

4 russet potatoes — unpeeled, each lightly pricked with fork in 6 places (about 7-9 ounces each)
1 tablespoon vegetable oil

NOTE: Open up the potatoes immediately after removal from the oven in step 3 so steam can escape. Top them as desired.
1. Adjust oven rack to middle position and heat oven to 450°F. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Using a fork, poke each potato about 6 times on the top half.Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205°F, 45 minutes to 1 hour. (I put foil underneath them.)
2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste and a pat of butter. Serve immediately.
Per Serving: 89 Calories; 3g Fat (34.2% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.

Posted in Veggies/sides, on April 17th, 2017.

kabocha_cornmeal_polenta

Polenta usually is made with cornmeal only. This one veers off the grid and uses mostly kabocha squash and some cornmeal. It has a very similar consistency, but maybe more healthy for us!

Polenta is really, really good stuff. And I just wish it weren’t so heavy in carbs. In this version, made with kabocha squash (which is a winter squash and a carb) it has all the benefits of flavor, but maybe because of the squash, it might be a bit healthier. Just sayin’. A serving of this has 44 grams of carbs. That’s a lot, but oh gosh, was it ever good with the Sicilian Chicken Stew. My downfall is that once I have a serving of polenta, I want more. It’s kind of like popcorn at the movies – I don’t EVER buy it, because I can’t stop eating it once I start!

Image result for kabocha squashDo you know kabocha squash? It’s mostly credited to Japan (but it isn’t, really). Like the photo at left (from Trader Joe’s), they’re round, globe-like, sometimes more squat that this one shows. They’re very nutritious and have lots of good flavor.

According to Wikipedia, Portuguese sailors introduced kabocha to Japan in 1541, bringing it with them from Cambodia. The squash claims a whole lot of beta-carotene.

In any case, they’re tasty things. At the cooking class, Chef Caroline said that she usually cooks the kabocha for about about 20 minutes (at 425°F) BEFORE she tries to cut it open. It has a pretty hard shell. Once cooled a bit, she cuts it in half crosswise, then puts the squash, cut side down onto a parchment-lined baking sheet and roasts it for about 35 minutes. At that point the flesh is totally soft and scoops out easily. As with regular polenta, the cornmeal is slowly added to simmering vegetable broth and in this case, some milk, and then cooked gently for about 5 minutes. Then you add some salt, butter and the mashed up squash – which gives the polenta a more orange color. Taste for seasonings. Serve while it’s HOT.

What’s GOOD: loved the added flavor from the kabocha – an unexpected treat. Still tastes like polenta, but perhaps more nutritious.

What’s NOT: maybe just the nuisance of having to bake the squash – not difficult, just a bit time consuming, plus having to cut it. Winter squashes are sometimes really hard to handle – and cut.

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

* Exported from MasterCook *

Cornmeal and Kabocha Squash Polenta

Recipe By: Caroline Cazaumayou, chef, Antoine’s San Clemente, CA, 2017
Serving Size: 8

3 1/2 pounds kabocha squash — yield: about 4 cups flesh
4 cups vegetable broth — low sodium
1 cup whole milk
1 cup cornmeal
2 teaspoons kosher salt
4 tablespoons unsalted butter

1. Preheat oven to 425°F. Poke a few holes in the kabocha squash (upper half) and roast it whole for about 20 minutes. This will allow you to cut in half with ease. Cool for about 20 minutes, then cut in half crosswise. Turn it cut side down onto a parchment lined baking sheet and bake an additional 35 minutes or so. Cool, then scoop out the flesh and set aside to cool.
2. In a 4-quart saucepan, bring the broth and milk to a boil. Lower heat and slowly whisk in the cornmeal. Cook, stirring constantly, for about 5 minutes. Remove from heat.
3. Stir in the salt, butter and squash and stir until well combined, the squash is completely heated through and butter is fully melted. Add seasonings to taste. Serve immediately.
Per Serving: 319 Calories; 9g Fat (27.4% calories from fat); 9g Protein; 44g Carbohydrate; 9g Dietary Fiber; 21mg Cholesterol; 1301mg Sodium.

Posted in Veggies/sides, on March 18th, 2017.

pepper_onion_roast_indian_spices

Oh yummy! After serving this to friends for dinner one night, I had about half of it left over. I ate it all over 3 meals. Cold or warmed, or hot. Delicious!

In a few days I’ll post a recipe for a grilled chicken that I made to go with this, but THIS recipe, to me, was the star of the menu. I found it online, but it’s from a book by Lynne Rosetto Kasper. She must enjoy Indian food just like I do.

What I wanted to do was use up 4-5 mixed colored bell peppers I had in my fridge. So I did a search for Indian bell peppers, and this one popped up. The chunks of bell peppers are mixed with chunks of red onion, canned, rinsed and drained garbanzo beans, with olive oil and some lovely spices. Nothing that would overwhelm any eater. The dish isn’t “hot,” just purely flavorful. It could be a vegetarian entrée; it could be a side salad, cold, or right out of the oven it’s purely sublime with some cilantro, lime juice sprinkled over the top. The recipe called for some yogurt on top – I forgot, and didn’t miss it.

pepper_onion_roast_raw_mixedFirst you combine the vegetables (raw) in a bowl, add the oil, salt, a pinch of sugar and the spices (cumin, black pepper and ground coriander that have been toasted, then ground to a fine powder). Meanwhile, you heat up the baking sheet in the oven, pour these veggies out onto it once it’s piping hot, then roast the veggies for about 40 minutes in a 450° oven.

If the pan is real crowded, I suggest you use two, as you want the vegetables to get caramelized and toasty on the edges. Those are the best bites of all!

With the left overs, I didn’t even bother to add cilantro – I just ate it straight out of the plastic dish I’d stored it in. Delicious down to the very last smidgen of roasted onion.I’ve increased the amount of onion (2 instead of 1), and I didn’t use the arugula – it might be nice added in after the mixture roasts – but I forgot that also, and didn’t miss it.

What’s GOOD: the combination of peppers, onions and garbanzos is just SO good. The roasting is easy, the chopping is really quite easy. I’d definitely make this again. Loved the spices – the only heat comes from the black pepper. Altogether wonderful.

What’s NOT: not a thing. It was delish.

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Pepper and Onion Roast with Soft Indian Spices

Recipe By: adapted slightly from The Splendid Table’s How to Eat Supper, Lynne Rosetto Kasper
Serving Size: 6

3 large cloves garlic
2 tablespoons cilantro — tightly packed
1 piece fresh ginger — (1″) peeled and thinly sliced
1 large red bell pepper — chopped into 1/2″ pieces
2 large yellow bell peppers — chopped into 1/2″ pieces
2 large red onions — chopped
16 ounces garbanzo beans, canned — drained and rinsed
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/2 teaspoon ground coriander
2 teaspoons lime juice
Generous pinch of sugar Salt
3 tablespoons olive oil
1 cup arugula — tightly packed (optional)
GARNISH: (all are optional)
Lime juice
Cilantro leaves
Plain yogurt

NOTES: If I made this again, I’d add the chopped fresh arugula to the mixture when it’s served; I wouldn’t roast the arugula.
1. Preheat the oven to 450°F, and put a large shallow pan (like a baking tray) onto the middle rack. The pan will preheat with the oven.
2. In a food processor, combine the garlic, cilantro and ginger and process until fine, but not pureed.
3. In a large bowl, combine this mixture with all of the other ingredients except for the garnishes. Toss to mix. Carefully spread the mixture in the pan which is already in the oven. (If there isn’t enough room around the veggies, use 2 pans – if it’s crowded, the veggies will steam rather than roast and won’t get crispy edges.) Roast for 40 minutes, stirring often and scraping up the brown bits on the bottom. The peppers should be tender, and the chickpeas should be crisp.
4. Transfer the vegetables to a serving bowl (and add the arugula if desired) and top with the garnishes. Serve. This is also equally good cold or served at room temp with or without the garnishes.
Per Serving: 195 Calories; 8g Fat (35.3% calories from fat); 5g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 232mg Sodium.

Posted in Vegetarian, Veggies/sides, on January 17th, 2017.

mushroom_cauliflower_risotto

Brown food doesn’t always look all that great in photos. But what it might lack in picture worthiness, is more than made up for in flavor. And low calories. And low fat. And nearly zero in carbs. There is no RICE in this dish, just so you know.

Cauliflower “rice” is sold at Costco, and at Trader Joe’s. Perhaps at other food purveyors as well. Trader Joe’s has both cauliflower and broccoli (more stems than green part) that’s been “riced.” That’s not what one usually means by riced, as in using a RICER with a cooked potato – no, this is the fresh, raw vegetable chopped up finely in a food processor so it has somewhat a similar shape as a kernel of rice. You can do it yourself with your own food processor. I’ve not tried it, but you could try using the grater with cauliflower too.

This dish was prepared at a cooking class I attended last month – a great class of French food, and this was served alongside a delicious beef tenderloin. Since then I’ve made it myself as well, and it was every bit as good. Using the word risotto, of course, connotes rice and a creamy consistency. I won’t tell you that it tastes just like risotto, but if you don’t think about it, you can conjure up the toothsome-ness of rice and slightly creamy texture. The success of the dish is all about the mushrooms, actually, and probably the jot of soy sauce added in for umami flavor. You absolutely do NOT taste cauliflower. I can guarantee it!

I’ve mentioned it here before, that one evening several years ago I served mashed cauliflower as “mashed potatoes” and fooled a friend, Lynn, about it. I didn’t know he detested cauliflower – I just thought it was so fun to mimic mashed potatoes, so I didn’t tell anyone it was cauliflower. Lynn lapped it up and liked it. Ever since, when he and Sue visit me, Lynn is wary of what I’m going to serve him. If he knew this was cauliflower he probably wouldn’t eat it, but if I didn’t say anything, I’m sure he’d wolf it down like everybody else did!

Shallot, minced up finely, starts the dish. Along with both Crimini mushrooms and Shiitake types (you need the Shiitake for extra flavor – they’re expensive, but you don’t need all that much of them). Dried thyme and garlic are added, then the cauliflower rice. You add a bit of low-sodium soy sauce, just a tiny bit of heavy cream, and truffle salt (if available). You cook it briefly – about 2 minutes for the Trader Joe’s type, and a bit longer for Costco’s (because theirs is a bit bigger chunks). Parsley is added at the end, and you serve it immediately while it’s still steamy hot. I did make it and had leftovers. When reheated, it wasn’t quite as good, only because the cauliflower was softer with further cooking it.

What’s GOOD: this is a veggie dish that’s loaded with flavor and it’s very satisfying. Add some grated Parm on top if you want to make it extra special. The soy sauce is almost indistinguishable, but it adds good umami flavor. I think this dish is spectacular – I’m fooled that it IS rice.

What’s NOT: nothing, really – it’s quick and easy – certainly comes together a whole lot quicker than making real risotto!

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Mushroom Cauliflower “Risotto”

Recipe By: Caroline Cayaumazou, chef, Antoine’s, San Clemente
Serving Size: 6

1 tablespoon EVOO
10 ounces Crimini mushrooms — sliced
3 1/2 ounces shiitake mushroom — sliced (discard stems)
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 large shallot — sliced
1 large garlic clove — chopped
1 pound cauliflower — in “rice” form (Trader Joe’s or Costco)
4 tablespoons low-sodium soy sauce
2 tablespoons heavy cream
Truffle salt and freshly ground black pepper to taste
3 tablespoons fresh parsley — chopped

1. In a large skillet or 3-quart saucepan, heat oil over medium heat. Add mushrooms, thyme, salt and shallot. Cook, stirring often, about 5 minutes, or until mushrooms are soft. Add garlic and cook for another minute only.
2. Add the cauliflower “rice” and stir well. Add soy sauce, cream, truffle salt and pepper to taste. Stir well and cook for a minute or two (longer if using Costco’s cauliflower) until the cauliflower is cooked through, but not so long that it becomes mushy. Stir in parsley and serve immediately.
Per Serving: 126 Calories; 5g Fat (29.1% calories from fat); 5g Protein; 20g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 587mg Sodium.

Posted in Veggies/sides, on September 13th, 2016.

lime_cilantro_rice

Quick-like, I snapped this photo with the rice still in the rice cooker, rather than my usual staging with a plate, the meatloaf on the plate, a napkin and background . . it’s just the rice. But oh, it’s good!

A few days ago I gave you the new recipe for Italian-style meatloaf that I made up myself, that was really wonderful. This is what I served with it. Normally I’d do mashed potatoes, but for whatever reason – it was a warm, summer night – I didn’t have potatoes on hand anyway – I decided to accompany the meatloaf with rice.

This recipe came from the Pioneer Woman and she served it as a side with a Mexican menu. Yes, with the cilantro and lime in it, it certainly would be nice with Mexican flavors. But, it was just lovely with the meatloaf, I thought.

Previously I’ve talked about my Breville rice cooker – it’s really a bit of everything – you can sauté in it, make risotto in it, and use it as a slow cooker. And it has a rice setting, of course. It was perfect for this – I sautéed the onion a bit first, then added the garlic (lots) and lastly the rice and allowed that to sauté briefly. Then I added in the chicken broth and lime juice (I had to supplement with a tiny bit of lemon juice as I had just 2 limes). The lime zest was apparent in the dish – loved the flavors.

Ree Drummond’s recipe has you making this in a saucepan and she added just some of the chicken broth, adding more if needed. Well, my rice cooker shut off after about 12 minutes (because it was dry – and the rice wasn’t done) so I added in the remaining cup of chicken broth and let it go for another 4-8 minutes until it was perfectly done. Next time – with the rice cooker, I would just add all the broth at once. Just before serving I stirred in most of the cilantro and sprinkled the last of it on top just for the appearance factor!

What’s GOOD: the lime juice and lime zest add a real bonus flavor here – I loved it. The garlic is apparent also, and the onion added great texture. It’s not just rice – the onion is noticeable, in a good way. I liked this a lot and I’d definitely make this again.

What’s NOT: nothing at all. It’s a great recipe.

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Garlic Cilantro Lime Rice

Recipe By: A Pioneer Woman recipe, 2012
Serving Size: 8

1 tablespoon canola oil
3 cloves garlic — minced
1 large onion — chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 cups low-sodium chicken broth
3 medium limes — (use juice of 3, zest of 2)
1/3 cup fresh cilantro — chopped, for garnish

NOTES: I made this in my Breville rice cooker – I sauteed the onion in it also, then added liquid as indicated. It needed the extra cup of water, which I added in part way through the steam cycle. It was perfectly cooked. My advice – add in all the liquid at the beginning if using a rice cooker.
1. Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add 2 cups of the broth, lime juice and zest of 2 limes and bring it to a boil.
2. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn’t be sticky.
3. Just before serving, stir through the juice of a lime and lots of cilantro.
Per Serving: 210 Calories; 3g Fat (12.0% calories from fat); 8g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 254mg Sodium.

Posted in Salads, Veggies/sides, on September 5th, 2016.

orzo_pancetta_feta_greens_salad

What a lovely and tasty salad this is. It’s different – a little – because it’s served either warm or at room temp, and the Feta cheese adds such a lovely texture and the toasted walnuts too. Those are greens (baby spinach) mixed into the HOT salad, so they wilt.

My good friend Yvette made this salad at my house – so she gets all the credit for it. I provided some pots and pans, the bowl, pans for toasting the nuts, a cutting board, etc. At the very end we all tasted it to see whether it needed more feta or salt, or greens (yes, it did).

The recipe came from a cooking class Yvette took near her home, and it’s from Nancy Madok (a graduate of one of the C.I.A. culinary schools). I wasn’t able to find a website for her, but she gives cooking classes in her home in north San Diego County. Yvette has taken a number of classes from her over the last couple of years. So, the recipe credit goes to Nancy for a stellar recipe.

orzo_pancetta_feta_greens_salad1Pancetta is sautéed, then some red onions. A Dijon vinaigrette is made that contains quite a bit of fresh basil and lemon juice. Orzo pasta is cooked and drained, walnuts toasted, then you toss the orzo with all the other ingredients, while the orzo is hot, so the baby spinach greens wilt. You can serve it then – with the Feta and walnuts sprinkled on top, or mix it all in – doesn’t matter! Or, you can let it cool to room temperature (after a couple of hours I think I’d refrigerate it) and serve it that way. That’s how we had it, with a bit more dressing mixed in (pasta absorbs a lot of dressing if you leave it to sit) and some more Feta sprinkled over the top. There was just a little bit left over and I’m the happy recipient of that! Yippee.

This would make a lovely buffet salad either hot or room temp. I think you could make almost everything ahead of time – I’d toss the pasta with the spinach and some of the dressing and let it sit, refrigerated. Have everything else in a separate container and just toss it together when you’re ready to serve and add most of the dressing and leave a few pieces of walnuts and Feta to put on top. Taste for salt and pepper.

What’s GOOD: this was a GREAT salad. At the gathering where Yvette served this, there were about 15 other salads, so I’m happy it wasn’t all eaten! With the leftovers I’m going to mix in some additional baby spinach (that won’t wilt) and some more Feta too. As I’m writing this I have family coming for a week, so that will make a great accompaniment to some grilled pork chops.

What’s NOT: nothing that I can think of. It’s a great summer salad. Wonderful flavors throughout. You do have to make the dressing, cook the pasta, toast nuts, etc. but it’s not overly labor intensive, all things considered.

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Orzo, Pancetta, Feta & Greens with a Basil Lemon Vinaigrette

Recipe By: Nancy Madok, C.I.A. instructor, Cucina Casa, near San Diego
Serving Size: 8

BASIL LEMON VINAIGRETTE:
1 tablespoon Dijon mustard
1 tablespoon lemon zest
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon fresh basil — cut in chiffonade
Salt and freshly ground black pepper
SALAD:
4 tablespoons olive oil
1 cup pancetta — diced
1 medium red onion — finely diced
2 cloves garlic — crushed
1 pound orzo
4 cups baby spinach — roughly chopped
1 cup walnuts — toasted
8 ounces Feta cheese — crumbled

1. VINAIGRETTE: In a medium bowl, whisk the mustard and and lemon zest and juice. Slowly add the olive oil in a steady stream, whisking constantly until emulsified. Season with salt and pepper. Stir in basil; set aside.
2. SALAD: In a medium saute pan over medium heat, heat 2 T olive oil; add pancetta and cook until brown and crispy. Using a slotted spoon, remove the cooked pancetta and drain on a paper towel lined plate. Allow to drain and then place in a large bowl. Set aside.
3. Place pan back on heat and add 1-2 T more olive oil (if necessary – you need about 2 T in the pan to cook the onions) and saute the onions until soft, 4-6 minutes. Add garlic and cook an additional 1-2 minutes. Add to bowl with pancetta; set aside.
4. Bring a large pot of water to a boil. Add one teaspoon salt, add orzo and cook as per package instructions. Drain the orzo and place in the bowl with pancetta and onion mixture. Add spinach. Toss with the hot pasta. Add most of the vinaigrette (add it all if desired) and continue tossing until the spinach has wilted. Add feta cheese and walnuts; toss until combined. Season with salt and pepper. Serve warm or at room temperature. If you make it ahead a few hours, the salad may need additional dressing and/or salt and pepper. May garnish with more Feta on top, if desired.
Per Serving (you may not use all the dressing and the Feta may contain a lot of sodium): 630 Calories; 39g Fat (54.4% calories from fat); 24g Protein; 49g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol; 1121mg Sodium.

Posted in Appetizers, Veggies/sides, on July 31st, 2016.

artichoke_harissa_cream

Do you like artichokes? They’re not available everywhere, I know, and some folks just can’t seem to wrap their arms (or their mouths) around scraping the essence of the stem-end of each artichoke leaf through their teeth to gain this little tiny half a teaspoon of artichoke essence.

Growing up, my mother prepared artichokes frequently. They’re available many months of the year at the grocery stores here in California. They’re grown in abundance in the Salinas Valley, in the north end of the central part of California. And they grow well in other NoCal climes. My mother always put out a little bowl of mayo and we dipped each end into the mayo and scraped away. As I recall, my mom made ONE artichoke and the 3 of us shared it. It was never enough in my book.

When I married my DH, Dave, I soon discovered that he was an artichoke and BUTTER guy. He wanted a little bowl of melted butter to dip his artichoke. But after awhile he stopped using the butter and used nothing. He definitely didn’t like the mayo dip at all. My DH adored the artichoke heart, so I usually let him have my half too. He used to tell the story about his wonderful dog, Woof (a collie) who was a very bright dog. She died long before I met Dave. Dave taught her to scrape the artichoke. He’d hold the leaf and she’d ever so gently pull off the little bit of it. She LOVED them.

Recently I craved an artichoke, and saw some really pretty ones at the store. I pressure-cooked it for about 15 minutes. Just now I went on the ‘net and found recipes suggesting everything from 6 minutes (Kalyn’s Kitchen) to 22 minutes on one other, with several others suggesting times in between. Me? I added about a cup of water to the pressure cooker, squeezed half of a lemon into the water, cut the artichoke in half, leaving the choke intact, put them on a rack and pressure cooked them for the 15 minutes. Once cooled some, I used a spoon to remove the choke and let the artichokes cool to room temp. If the artichoke you buy is really big, use a longer cooking time; shorter if they’re smaller, obviously. Half an artichoke is a good-sized serving. I ate it with my dinner, but it also makes a nice appetizer too.

Then I mixed up the dipping sauce: nothing more than mayo, harissa sauce (if you want to know more about harissa, read my 2012 blog post about using it on lamb kebabs), a little bit of bacon jam (some high end markets carry this, it’s a refrigerated little jar, costs the moon, but it lasts forever), plus a little squeeze of lemon juice.

What’s GOOD: well, now, I love artichokes, so there’s no question any mayo-based sauce would taste great in my book, but if you want to make it special, try the addition of harissa and bacon jam. Delicious.

What’s NOT: nothing really, except the harissa is spicy; probably not to children’s tastes.

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Harissa Bacon Mayo for Artichokes

Recipe By: My own concoction
Serving Size: 2

1/3 cup mayonnaise
1/2 teaspoon harissa — or more to taste
1 teaspoon bacon jam
1 1/2 teaspoons fresh lemon juice — or more to taste

1. In a small bowl combine all ingredients. If time permits, let rest in the refrigerator for an hour or so for the flavors to meld.
2. Serve along side a cooked artichoke.
Per Serving: 271 Calories; 32g Fat (97.6% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 227mg Sodium.

Posted in Appetizers, Desserts, Veggies/sides, on June 29th, 2016.

moms_pear_pie

It’s been decades since I made this pie. And it’s SO easy to prepare (well, IF you have frozen pie crusts standing by). You can buy Bosc pears year ‘round now, so anytime could be pear pie season.

A few weeks ago I made an astounding pear cobbler I wrote up about just a few days ago. I don’t exactly post my recipes in order as I make them, but that pear cobbler made me think about a recipe I hadn’t made for decades, my Mom’s pear pie. I had to go hunting for the recipe – it was in my little orange binder that I used when I first began to have enough recipes to save. Some of the recipes in there are in my mother’s handwriting, though this one was not – my mom must have kind of dictated it to me. It’s hardly a recipe, so I had to write it a bit better for posting here.

The pear cobbler is long gone – I served it to a group and it all disappeared except for one serving that’s in my freezer. But it certainly did resonate in my palate, telling me to eat more pears. Then, in the interim I either read or heard from somewhere that when you’re baking pears, the best ones to use are Bosc. Well, it was too late; I’d already bought 4 Bartlett pears with the thought that I’d make this pear pie. I also bought a package of 2 Marie Callender’s pie crust shells (frozen). I know they’re good; good enough for this pie, for sure. I don’t bake pies very often – always because making the crust is just such a nuisance. That will forever be changed now that Marie’s pie shells are available. Whoopee! I have a number of pies I’d like to make, some that date back to the 60s that I’ve never bothered to include here on my blog. I’d also like to update two pies that are old favorites.

crust_with_raw_pearsSo, this pie. I don’t know the history of it, other than I know it was my mother’s mother’s recipe. My grandmother’s name was Isis, and she was a very good baker. She and my grandfather lived all their lives on a farm in the central valley here in California – in Stanislaus (pronounced STAN-is-law) County, near Modesto. My grandmother cooked 3 meals a day for the entirety of their marriage, I imagine. There were years when there was almost no money (my mother went to junior college, then worked and HAD to send money home to her parents because they might have lost the farm altogether). She had 2 older brothers and 2 sisters, and I expect they may have sent money home too if they had extra during those skim depression years. I have a number of recipes from my grandmother Isis. I recently bought some apricots, thinking I’d make an old time recipe for an apricot cobbler. That recipe might have belonged to my great aunt. Not sure.

Anyway, this pear pie is just so easy to make. I had 4 Bartlett pears (use Bosc if you have them) and after peeling them I just sliced them directly into the frozen pie crust. See photo above. They were quite juicy – maybe too juicy. Then I mixed up the “filling,” which was merely sugar, a little bit of flour, an egg and a jot of vanilla. That was stirred up and topping_pear_piedrizzled all over the top of the pears. See photo at right. I used a spatula to kind of help the topping/filling to cover most of the pears. Then I dotted the top with butter and into a hot oven it went for about 10 minutes. Then the temp was turned down to 325° and baked for another 35-45 minutes, until the filling was golden brown and set.

Letting it cool was essential, and it held onto the heat for quite a while. My mother almost always served this with whipped cream, but you could also use vanilla ice cream. I intended to sprinkle the top of the pears with cardamom, but forgot in my rush to get the topping on the pears. I did use almond flavoring rather than vanilla, however.

Photo here shows the pie with butter dotting the top, ready to go into the oven. pear_pie_ready2bakeI thought this might have been a Betty Crocker recipe, but no. I just searched for it and this is nothing like any of Betty’s pear pies. I’d guess it’s a depression-era recipe because it calls for no other ingredients like sour cream or even any spices. The sugar mixes with the egg and the presumption is that any of the juices from the pears will firm up with the flour added into the filling/topping. The eggy mixture does slip down between the layers of pears and surrounds the pears.

I enjoyed 2 slices, then gave the rest of it to my neighbors, who have 2 little girls with hungry appetites. Both girls do swimming and water polo – the mom is a full time “bus” driver for the girls.

What’s GOOD: if you’re looking for straight-forward pear taste, this is it. Nothing else, really, to distract your taste buds – pears, sugar, a little flour, an egg, flavoring and butter dotting the top. That’s all there is to it. It’s very juicy – if you use Bosc they may not be quite so much so. I actually liked it plain with no topping at all.

What’s NOT: really nothing – it’s easy to make if you have already made pie  shells, or will buy frozen ones. It took about 10-15 minutes to put it all together and stick it in the oven.

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Mom’s Pear Pie

Recipe By: My Mother’s recipe, handed down from her mother.
Serving Size: 8

1 pie crust (9 inch) — unbaked
4 whole pears — Bosc, preferably
3/4 cup sugar
4 tablespoons all-purpose flour
1 large egg
1 teaspoon vanilla extract — or almond extract
1 1/2 tablespoons unsalted butter

1. Preheat oven to 450°F.
2. Peel the pears (if using Bartlett it’s not necessary to peel, but it will look nicer if you do), quarter, core and slice the pears into the pie shell. The pears should gently mound the pie shell (they shrink during baking).
3 In a small bowl combine the sugar and flour, mix well with a fork. Crack the egg into the middle, add the flavoring (almond or vanilla extract) and mix well. Using a spoon or fork, dab the mixture all over the top of the pears. There may be a couple of spots where pears aren’t covered, but do your best. Using a spatula, gently try to spread it over all the filling.
4 Cut tiny pieces of the butter and sprinkle over the filling.
5 Place the pie on a metal baking sheet and bake for 10 minutes. Then reduce heat to 325° and continue to bake for another 30-45 minutes or until the top is golden and the filling looks set. Cool. Serve warm or at room temp with sweetened whipped cream or vanilla ice cream. If desired, add a tiny jot of almond extract to the whipped cream instead of vanilla. You can also sprinkle the top of the pears with about 1/2 tsp. of ground cardamom (not in my mother’s recipe).
Per Serving: 266 Calories; 9g Fat (30.4% calories from fat); 3g Protein; 45g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 155mg Sodium.

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