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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

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 Vegetarian, Veggies/sides, on July 5th, 2024.

Elevate a simple vegetable to “four star” status with this preparation.

If you’ve been reading my blog for awhile, you might recall several years ago (March of 2020 to be exact, just when Covid began – it was announced while I was on that trip) I went on a driving vacation to California’s Central Coast. While there I had lunch at a restaurant in San Luis Obispo (with friends) and was blown away by a chilled soup I ordered – a cauliflower soup with a topping of pine nuts, raisins and capers. Once home I did an internet search and discovered a recipe at Serious Eats that was served as a vegetable – the florets roasted and with the vinaigrette poured over.

It was my guess at the time, that the chef at the restaurant had served the veggie the night before at their dinner service and repurposed it the following day as a soup with the vinaigrette as a garnish on the top.

Since then this recipe, or a variation of it, has appeared in dozens of places. Most of them without the caper vinaigrette. The Italians perfected using cauliflower with pine nuts and raisins. But the vinaigrette just adds a pizazz to it. I was pretty sure I’d like it just because I really have enjoyed the soup combo (have made it 3-4 times since 2020).

The preparation is quite simple. I made the vinaigrette ahead of time and kept it in the frig overnight. I was having a big birthday gathering. The cauliflower had to be chopped into florets, tossed with EVOO and roasted for about 15-17 minutes, turning them over once during the baking time. Onto a platter they went and the vinaigrette is poured over it. I didn’t use all of it, just most of it. I thought we were ready to sit down, but no, we weren’t, so the cauliflower had cooled to room temp by the time we ate, but it was delicious anyway. I had a little bit leftover and ate it cold, straight from the frig the next day and it was every bit as good!

What’s GOOD: everything about this dish is good. Loved the sweet (raisins) to acidic (capers) and the various textures (pine nuts, parsley). Altogether wonderful dish. This one’s a keeper.

What’s NOT: nothing really  – the vinaigrette is easy to make. I did a mis en place so once I started it was easy to finish.

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

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Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette

Recipe: Adapted slightly from Serious Eats
Servings: 4-6

1 head cauliflower — trimmed and cut into florets
6 tablespoons extra-virgin olive oil — divided
Kosher salt and freshly ground black pepper
1 tablespoon sherry vinegar
1 tablespoon honey
1/4 teaspoon Dijon mustard
2 tablespoons capers — rinsed, drained
1/4 cup pine nuts — toasted
1/4 cup golden raisins
2 tablespoons parsley — chopped finely

1. Adjust oven rack to middle position and preheat oven to 475°F (260°C). Toss cauliflower with about a third of the olive oil. Season to taste with salt and pepper. You may do this on the foil-lined rimmed baking sheet you’ll use for roasting. Roast until cauliflower is tender and deeply browned on both sides, about 17 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting. Insert a sharp knife into the stem of the cauliflower to test. Do not over bake.
2. While cauliflower roasts, combine in a small jar the remaining olive oil, vinegar, honey, mustard, capers, pine nuts, raisins, and parsley. Shake well to distribute mustard. Season dressing to taste with salt and pepper. Taste for balance of oil to vinegar and add more vinegar if needed, or oil.
3. Transfer cooked cauliflower to a serving platter and drizzle most of the dressing on top. You may have leftover vinaigrette – use it on a salad at a later time. Serve immediately. Cauliflower is also good served at room temp, so can be made about 30 minutes ahead.
Per Serving: 288 Calories; 26g Fat (78.1% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 117mg Sodium; 11g Total Sugars; 0mcg Vitamin D; 18mg Calcium; 1mg Iron; 214mg Potassium; 72mg Phosphorus.

Posted in Beef, Pork, on June 28th, 2024.

The last recipe from the meatloaf cook-off. This one was the winner.

It’s kind of funny – Dianne was convinced her Turkey Meatloaf with Swiss Cheese would win the cook-off, hands-down. We made four meatloaves – one from Erin French’s dad, my favorite with a sweet/sour topping, Dianne’s turkey meatloaf, and on a whim, Dianne decided to make this one, with Italian sausage (along with ground beef too) in it and has grated Mozzarella on top. We served them with creamy mashed potatoes.

Note that she used parchment inside the pan, and it really helped getting it out of the pan, ready for slicing and serving.

Meatloaves, in general, have some similar ingredients – the beef or pork or turkey (the protein), bread crumbs, an egg or two, probably onion, and then it’s up to you. Herbs? Sauce inside? Grated cheese? In this case, there’s some diced up red bell pepper, Italian-style bread crumbs, an egg, some grated Parm, dried oregano and red pepper flakes. In this one you add some jarred pasta sauce IN the meatloaf and the remainder is spooned over the top, then the grated Mozzarella added during the last 5 minutes of baking.

What’s GOOD: well, as I mentioned, this one won the cook-off .. . everybody loved the texture of the meat (the mixture of beef and Italian sausage) and the pasta sauce on the top too, and the gooey Mozzarella as well. Altogether delicious meatloaf.

What’s NOT: not a thing. Really delicious meatloaf.

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

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Italian Meatloaf with Mozzarella Topping

Recipe: An original from my friend Dianne Y.
Servings: 8

1 pound lean ground beef
1/2 pound sweet Italian sausage
2 tablespoons olive oil
1 small onion — chopped
1/2 cup red bell pepper — diced
3/4 cup bread crumbs — Italian style
1 large egg
2 tablespoons Parmigiano-Reggiano cheese — grated
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 cup pasta sauce — jarred, tomato based
TOPPING:
1/2 cup Mozzarella cheese — grated

1. Preheat oven to 400°F.
2. In a skillet heat olive oil. Add chopped vegetables and sauté for about 5 minutes, or until soft, but not browned. Set aside to cool slightly.
3. In a large mixing bowl combine meats, spices, egg, Parmesan, bread crumbs, oregano, salt, pepper and red pepper flakes. Then add HALF the pasta sauce. Add the cooked vegetables. Mix with your hands until the egg is thoroughly incorporated and vegetables are evenly spread through the mixture. Try not to overmix.
4. Place the meatloaf mixture in a loaf pan or form a long rectangle on a parchment-lined sheet pan. Add the remaining pasta sauce on top.
5. Bake for 30-45 minutes. Remove from oven and top with grated Mozzarella cheese. Place back in oven for 5 minutes, until cheese is melted. Remove from oven and allow to rest for 10 minutes before cutting into slices.
Per Serving: 226 Calories; 11g Fat (45.3% calories from fat); 18g Protein; 12g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 482mg Sodium; 3g Total Sugars; trace Vitamin D; 117mg Calcium; 2mg Iron; 385mg Potassium; 212mg Phosphorus.

Posted in Fish, on June 21st, 2024.

Oh so delicious – salmon with a fresh grapefruit sauce with shallots.

My friend Linda visited me for a weekend out at the desert, and we usually share the cooking responsibilities. She made this. It’s a little hard to SEE the grapefruit, but it’s on top of the salmon. She used ruby red grapefruit (segments) which were added at the end after the shallots were cooked. The sauce also contains fresh ginger, honey, cayenne and freshly squeezed lemon juice. The recipe comes from Ellie Krieger (Food Network), from her book, The Food You Crave. Linda had made this before and knew how much she liked it. I loved it. Neither of us are supposed to eat grapefruit (when you’re taking cholesterol meds you’re supposed to avoid grapefruit) but we both agreed, it was just for this one meal. I absolutely LOVED the fresh basil on top. Basil seems to have a natural affinity with grapefruit. Who knew?

Chef’s Tip:
Salmon – never cook
it beyond 125°F

The salmon was baked in the oven at 350°F. Linda told me that a friend of hers (I think he’s a chef?) told her that salmon should be served when it reaches 125°F internal temp. Usually fish is cooked to 140°F. I’ll just tell you – this salmon was spot-on cooked to perfection – and I’ll never cook any salmon past 125°F again!

While the salmon baked we made the sauce – which was so simple to do. I cut the supremes from one of the grapefruits and then we made the sauce with the juice we squeezed from the second one and from the rinds, some ginger, honey and a pinch of cayenne. Reduce it by about half, then add lemon juice and season with salt. Just before serving add in the grapefruit segments and pour over the salmon. Then garnish with the chopped basil.

What’s GOOD: everything about this dish was delicious. I’d definitely make this again, and it’s certainly nice enough for guests too. The tiny bit of honey adds a lovely sweetness. Of course, the grapefruit has some sugar too. When the sauce reduces, it makes a lovely thicker (not really thick) sauce. Altogether wonderful.

What’s NOT: nothing, really, except making sure you can find ruby red grapefruit. I suppose you could make it with regular grapefruit but it wouldn’t be quite so pretty.

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

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Roasted Salmon with Shallot-Grapefruit Sauce

Recipe: Ellie Krieger, The Food You Crave
Servings: 4

4 salmon fillets — skinless (5 to 6 oz each)
1/4 teaspoon salt — plus more to taste
2 whole ruby red grapefruits
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon fresh ginger — peeled and grated
2 1/2 teaspoons honey
1 Pinch cayenne pepper
2 teaspoons fresh lemon juice
2 tablespoons fresh basil — thinly sliced

1. Preheat the oven to 350°F. Season the salmon with the salt, place in a baking dish, and roast until just cooked through, about 15-18 minutes. Use an instant read thermometer and remove fish when it reaches 125°F.
2. While the salmon is cooking, prepare the sauce. Cut ONE of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end and cutting down the skin to remove the woolly white pith and peel. Then, with a paring knife, remove each segment of fruit from its membrane and cut the segments in half. Set the segments aside. Juice the other grapefruit and set the juice aside.
3. In a medium skillet, heat the oil over medium heat. Add the shallot and cook, stirring until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne and bring to summer. Cook until the sauce is reduced by about half, about 10 minutes. Add the lemon juice and season with salt. Right before serving, toss the grapefruit pieces and basil into the sauce.
4. Place the salmon on a serving dish, spoon the sauce over it, and serve immediately. Asparagus makes a nice side dish with the salmon.
Per Serving: 563 Calories; 17g Fat (28.5% calories from fat); 81g Protein; 17g Carbohydrate; 2g Dietary Fiber; 293mg Cholesterol; 343mg Sodium; 12g Total Sugars; 0mcg Vitamin D; 74mg Calcium; 2mg Iron; 1883mg Potassium; 1145mg Phosphorus.

Posted in Chicken, on June 14th, 2024.

Remember, we had a meatloaf cook-off awhile back? This was Dianne’s recipe – it’s her family’s favorite.

That’s cubes of Swiss cheese poking out of the top – Dianne said her family loves to get a serving where there is a cube of melty Swiss in one bite. The cheese is cut into 1/2″ cubes and mixed in with the ground turkey (plus egg, bread crumbs, milk, ketchup, a little bit of dry onion soup mix and also a bit of soy sauce). Dianne cautions: do not overmix the meatloaf mixture. It’s formed into a log and placed in a loaf pan and patted down – hers was a ceramic one. She recommends pushing any exposed Swiss cheese down into the loaf – but you can see, they pop up during baking!

Just so you know, this cold meatloaf makes wonderful sandwiches. Dianne gave me a big chunk of it (see at top of sandwich at right) that I took home and I made several sandwiches over the course of a week. With some mayo, ketchup and lots of lettuce for crunch.

The recipe is Dianne’s own – I think she started with someone else’s recipe, but then she began adding her own touch to it and this meatloaf has been her family’s favorite for a looong time. Her grandkids ask for it when they visit. As I type this Dianne is in Germany visiting one of her daughters (and family), and I’m sure she was asked to make this while she was there. I wonder if it’s hard to buy ground turkey in Germany? I’ll have to ask her about that!

This makes a nice, firm meatloaf – you might think using ground turkey, that it would be soft, but the additions (egg, bread crumbs) make it much more sturdy. Not as firm as one made with ground beef or pork, but it was relatively easy to slice when it was hot. And it’s firm when slicing for sandwiches.

What’s GOOD: for one, this meatloaf is a lot healthier for us than the traditional ones. It has excellent flavor (that soy sauce adds umami flavor, but you can’t taste it) with the onion soup mix and Swiss cheese cubes. And it makes great sandwiches.

What’s NOT: nothing that I can think of. This is a good meatloaf – don’t expect it to taste like a beef meatloaf – you might be disappointed.

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

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Turkey Meatloaf with Swiss Cheese

Recipe: An original recipe by my friend Dianne Y.
Servings: 8

1 1/2 pounds ground turkey
1 large egg
3/4 cup bread crumbs — Italian style
1/3 cup milk
1 cup Swiss cheese — diced in 1/2″ cubes
3 tablespoons ketchup
2 1/2 tablespoons dry onion soup mix
2 1/2 tablespoons soy sauce

1. Preheat oven to 400°F.
2. In large bowl add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it!
3. Form mixture into log to fit into a 9×5 loaf pan or place into a 2 quart casserole dish. If possible, push any exposed cheese cubes down into the meat.
4. Bake for 35-40 minutes. Remove from oven and allow to rest for 10 minutes before slicing. Note: this meatloaf makes great sandwiches.
Per Serving: 313 Calories; 17g Fat (49.6% calories from fat); 28g Protein; 12g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 704mg Sodium; 2g Total Sugars; trace Vitamin D; 319mg Calcium; 2mg Iron; 319mg Potassium; 392mg Phosphorus.

Posted in Salad Dressings, Salads, on June 7th, 2024.

A recipe from Sara . . . this is now on regular rotation at her home. Really tasty, slightly sweet dressing that’s ideal for serving on a salad with beets.

Sara made this salad one weekend when we were at the desert house – so refreshing. The little package of beets from Trader Joe’s, the ones that are already cooked and vacuum sealed – just buy one or two and keep them refrigerated until you need them.

This salad above was composed of arugula, fresh goat cheese (crumbled from a log of it), Persian cucumbers, fresh avocado, walnuts, beets, and some orange segments. And then the dressing.

Sara had a similar dressing at a restaurant and knew it contained maple syrup, so she devised the recipe herself – white wine vinegar, EVOO, the maple syrup and some Dijon mustard. Oh, and a dash of salt and pepper too. You can pour the dressing and toss the salad, but it’s so pretty when it’s composed as you see above in the salad bowl – the arugula peeking out from the edges, and then all the other ingredients piled up here and there. Drizzle the dressing over it all and then people can scoop what they’d like to have. Or mix it all up . . . your choice.

What’s GOOD: the combo of the salad ingredients (beets, walnuts, goat cheese, avocado, cucumbers, orange segments on a bed of arugula) is just perfect. The dressing is just slightly sweet – a perfect complement to the salad. My advice: double the recipe so you have some dressing leftover for another salad.

What’s NOT: only if you don’t have that package of Trader Joe’s beets on hand!

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

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Maple Vinaigrette

Recipe: Sara’s recipe she devised after tasting a similar one at a restaurant
Servings: 6

1/3 cup EVOO
1/4 cup white wine vinegar
1/4 cup maple syrup
1 tablespoon Dijon mustard — heaping
salt and pepper to taste

1. Combine ingredients in a small jar; shake well before serving on salad.
2. Ideally serve this on a green salad that also contains sliced beets (not pickled), goat cheese, walnuts and avocado.
Per Serving: 38 Calories; trace Fat (0.2% calories from fat); trace Protein; 9g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium; 8g Total Sugars; 0mcg Vitamin D; 15mg Calcium; trace Iron; 33mg Potassium; 1mg Phosphorus.

Posted in Salads, on May 31st, 2024.

In a way it’s sad that Jell-O salads aren’t a regular on our tables anymore. This one is SO good.

Laugh with me here: I grew up in the era of Jell-O salads, I’ve always loved them. And let me tell you, when you serve them now, they’re usually gone in a flash. They have a bad rap – because of all the sugar in the mix. I have made them with the sugar-free version. Can’t say that they taste the same, and they have fewer flavors of sugar-free.

Recently two friends and I put on a luncheon that was a trip into our past, to the 50s and 60s. I’ve already posted the appetizer, the olive-stuffed cheese balls, and I will also post the wild rice casserole I made too. My friend Linda (I have two Linda friends who cook, one local and one about 50 miles away), the one who lives locally, made her version of this salad, combined a little with mine. My version uses cream cheese instead of cottage cheese. I like them both. Both had canned, drained crushed pineapple. Mine used to have mini-marshmallows on top, though I don’t make it that way anymore. Too sweet. Both recipes contained chopped pecans. My recipe used 7UP for the liquid – part water to dissolve the mix, then 7UP for the remainder of the liquid. You can use diet jell-o and diet 7up if you’d like to.

When Linda and I were starting to serve, I thought about making it just like we did back in the day, with a lettuce leaf underneath (that would get soggy and rarely was eaten) and with a tiny dollop of mayo on top with a maraschino cherry. We all chuckled about that last, the maraschino cherry.

What’s GOOD: love this salad. Tangy from the 7UP (just a little) and the creamy texture from the cottage cheese. Flavorful from the drained pineapple too. And can’t forget the pecans that add texture. Linda told me this is her husband Larry’s very favorite salad, bar none. He always asks for it during the holidays.

What’s NOT: just that you may want to make this the day ahead as it needs several hours of chilling time.

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

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Lime Jell-o Salad with Pineapple

Recipe: An ancient recipe from the 1960s
Servings: 8

3 ounces Jell-O Gelatin Dessert, Lime
8 ounces crushed pineapple — drained
3 ounces cottage cheese — or cream cheese
1 cup boiling water
1 cup 7UP — chilled, if possible
1 cup marshmallows — tiny ones (optional) [we didn’t use them]
1/2 cup chopped pecans
Garnish: a tiny dollop of mayo and a maraschino cherry

1. Add boiling water to Jell-o to dissolve. Allow mixture to cool some before continuing. Stir in the cottage cheese. If using cream cheese, use a whisk to distribute it evenly.
2. Add 7-up, pecans and marshmallows (if using). Allow to cool to room temp, then pour into a mold (round ring mold or a ceramic square-ish dish) and refrigerate until set, 3-6 hours, or overnight.
3. Cut into servings and dollop with mayo and a maraschino cherry.
Per Serving: 205 Calories; 5g Fat (21.7% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 106mg Sodium; 31g Total Sugars; 0mcg Vitamin D; 23mg Calcium; trace Iron; 78mg Potassium; 39mg Phosphorus.

Posted in Fish, on May 24th, 2024.

Ooooh, lovely shrimp in a tasty herb butter. Divine.

One day a couple of months ago I was going to my daughter Sara’s home in San Diego. I had a couple of hours to kill before they got home, so Sara suggested their local library. Great idea. Went immediately to the cookbook section and found 2-3 newer cookbooks I wanted to peruse. I took several photos from pages in the books. This was one of them, from Melissa Clark’s newest book, Dinner in French.

I don’t eat much shrimp – it’s a shellfish, like scallops, crab, lobster, etc. and I’m supposed to be careful how much of those critters I eat. I’m not allergic to them like my grandson is. Thank goodness! Anyway, I had a big bag of lovely shrimp in the freezer and was happy to make the whole batch.  My  friend  Linda T and I enjoyed this over Easter  weekend.

The shrimp need to be shelled and deveined, though very little debris was contained in them.

But first, you need to make the herb butter. It contains parsley, fresh tarragon, garlic, pepper and lemon zest, along with the butter. That was done in the food processor and set aside until I needed it. Have everything ready to go (table set, water poured, wine glasses ready) before you begin cooking as it comes together quite quickly.

Into a big pan you add some of the herb butter, then the mushrooms. Leave the mushrooms fairly large. I don’t know that I would have jumped to mixing shrimp and mushrooms, but they were good, and the mushrooms swimming in the herb butter was awfully good too. Anyway, once the mushrooms are mostly cooked you add the shrimp, along with more herb butter. I used it all because I made a bigger batch. Shallots are added and some dry white wine. The recipe calls for Pernod. I’m not a fan of it (a licorice liqueur), so didn’t use it. I didn’t have any, anyway! Pernod is very (veddy) French, which is why Melissa Clark added it to this recipe. Substitute more white wine if you choose not to use Pernod. At the end garnish with parsley, tarragon, chives and lemon juice.

I didn’t end up with much juice at the bottom, so there wasn’t much in which to swipe the little torn bread pieces she recommends you serve with it. But there is some, which is also flavored with the herb butter.

What’s GOOD: Linda and I both enjoyed it. There is lots of garlic in it – which is good in my book! Loved the flavors with the fresh herbs, both in the herb-butter and the garnish.

What’s NOT: nothing really – easy meal to fix once you get the herb butter done. Make that a day ahead if you prefer.

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Shrimp and Mushrooms with Garlicky Herb Butter

Recipe: Melissa Clark, Cooking in French
Servings: 5

HERB BUTTER:
2 tablespoons parsley — chopped, plus more for garnish
1 tablespoon fresh tarragon — or basil, chopped
1 tablespoon Pastis — such as Pernod (I did not use this)
2 large garlic cloves — grated or minced
1 teaspoon freshly ground black pepper
1/2 teaspoon lemon zest
6 tablespoons unsalted butter — at room temperature
SHRIMP:
12 ounces oyster mushrooms — chopped, 1″ pieces, or button/cremini mushrooms, left fairly large
1/4 teaspoon sea salt — plus more as needed
1/4 teaspoon freshly ground black pepper
2 large shallots — thinly sliced
2 pounds large shrimp
2 tablespoons dry white wine
2 tablespoons Pastis — such as Pernod [I did not use this] or substitute more white wine
GARNISHES:
2 tablespoons parsley
2 tablespoons fresh tarragon — or basil
2 tablespoons fresh chives — chopped lemon juice, to taste
torn baguettes or rice, for serving

1. HERB BUTTER: in a small food processor or blender combine parsley, chives, tarragon, pastis, garlic, salt, pepper and lemon zest and pulse well. Add butter and process until you have a smooth, green-flecked paste
2. In large skillet heat 2 T of herb butter over med-high heat. Stir in mushrooms and cook until liquid has cooked off and mushrooms are breowned and crispy, 8-12 minutes. Try not to disturb the mushrooms as they cook – the less stirring means the browner they will get. Season mushrooms with salt and pepper. Add shallots and cook until they are tender and translucent, 3-5 minutes. Reduce heat to medium.
3. Add shrimp to skillet and season with salt and pepper. Add wine, pastis (or Pernod, if using) and another 2 T of herb butter and cook, stirring until shrimp are just pink, 3-7 minutes. Stir in another tablespoon or two of herb butter and more salt to taste. Any extra herb butter may be frozen. Transfer mixture to a hot platter and scatter parsley, chives and tarragon on top. Drizzle with lemon juice and serve with baguette chunks or rice to soak up the sauce.
Per Serving: 289 Calories; 16g Fat (50.0% calories from fat); 28g Protein; 8g Carbohydrate; 2g Dietary Fiber; 265mg Cholesterol; 1161mg Sodium; 1g Total Sugars; 1mcg Vitamin D; 129mg Calcium; 2mg Iron; 578mg Potassium; 541mg Phosphorus.

Posted in Cookies, on May 17th, 2024.

Oh so good, peanut butter cookies but with added chopped peanuts.

Some weeks ago my friend Linda T visited me at the desert, and she’s always so sweet to bring something along. These cookies, this time. We ate several of them over the weekend, and I stuck the remainder of them in the freezer. As I’m writing this, last weekend my daughter Sara and her husband John were at the desert house and she found those cookies in the freezer and told me today they just plain disappeared. All gone. I loved them, and so did they.

The recipe comes from America’s Test Kitchen, although Linda altered the recipe just slightly, by adding more chopped peanuts in the finished cookie dough. She thought they needed more. These were just right, IMHO. These aren’t like the traditional peanut butter cookies that are lighter colored and more sandy in texture. These are chewy and crunchy all at the same time, and certainly peanut-buttery.

Just so you know, the finished cookies are fragile – They were in perfect condition when Linda arrived, but as they sat on the counter for a day, and the bag got moved, a couple of them broke apart. So, when freezing them (which I did) lay the bag flat with no cookies bending.

What’s GOOD; these are certainly strong on peanut and peanut butter flavor. Very chewy and crunchy. Not the typical sandy-style peanut butter cookie you may be used to. A keeper.

What’s NOT: nothing that Linda said to me – she followed the recipe to a T except for the addition of more chopped peanuts.

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Chewy Peanut and Peanut Butter Cookies

Recipe: Adapted from America’s Test Kitchen
Servings: 24

1 1/2 cups all-purpose flour — (71/2 ounces/213 grams)
1 teaspoon baking soda
1/2 teaspoon table salt — be careful, peanut butter is often salty and cookies may not need additional salt
1 1/2 cups dark brown sugar — packed
1 cup creamy peanut butter — do not substitute crunchy peanut butter
2 large eggs
4 tablespoons unsalted butter — melted and cooled
2 tablespoons honey
1 teaspoon vanilla extract
1 cup dry roasted peanuts — unsalted, finely chopped

Note: To ensure that the cookies have the proper texture, use a traditional creamy peanut butter in this recipe; do not substitute crunchy or natural peanut butter. The recipe was developed with Skippy Creamy Peanut Butter. For the best results, be sure to weigh the flour, sugar, and peanut butter. You can substitute light brown sugar for dark, but your cookies will be lighter in color.
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two 18 by 13-inch rimmed baking sheets with parchment paper. Whisk flour, baking soda, and salt together in medium bowl.
2. In large bowl, whisk sugar, peanut butter, eggs, melted butter, honey, and vanilla until smooth. Add flour mixture and stir with rubber spatula until soft, homogeneous dough forms. Stir in peanuts until evenly distributed.
3. Working with 2 tablespoons dough at a time (or using #30 portion scoop), roll dough into balls and evenly space on prepared sheets (12 dough balls per sheet). Using your fingers, gently flatten dough balls until 2 inches in diameter.
4. Bake cookies, 1 sheet at a time, until edges are just set and just beginning to brown, 10 to 12 minutes, rotating sheet after 6 minutes. Let cookies cool on sheet for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely before serving. Cookies are fragile even after cooled.
Per Serving: 148 Calories; 5g Fat (29.9% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 149mg Sodium; 16g Total Sugars; trace Vitamin D; 21mg Calcium; 1mg Iron; 77mg Potassium; 17mg Phosphorus.

Posted in Appetizers, Vegetarian, on May 10th, 2024.

Nostalgia here. I used to make these over and over again, back in the 60s and 70s. Do you remember them too?

A few weeks ago two friends of mine and I hosted a luncheon for a group of 10 of us ladies, a fundraiser that the guests all paid money to attend. We decided to do a dip into the past, the 50s and 60s. You’re going to see a few recipes from this event in coming weeks. This appetizer, a salad, and an entree too. Lois made some meatballs (I forgot to take a picture or I’d post that recipe too) cooked in chili sauce and grape jelly (remember those variations?). Linda made the lime Jell-O salad which I just loved, almost identical to the one I used to make. We also made my mother’s crisp apple pudding with whipped cream, which harkens back to the 1930s I would guess, but I grew up with having it in the 50s.

These little cocktail appetizers are not hard to make, though you do have to mix up the dough, flatten a teaspoon or so of it to enclose a pimiento-stuffed olive, chill them in the frig for an hour or so, then bake them. When I made them years ago I’d double the recipe and once baked I’d freeze them on a cookie sheet, then pile them into a freezer container, all ready for some dinner party when I’d pull them out and re-bake them.

The recipe I had differed a little from Lois’s recipe here, but they tasted much the same, so I’m using hers except for the addition of paprika to the dough. At the time (the 60s), these were quite the “thing,” and because some people didn’t like fussing with a dough, they were very special. Truly, they’re not difficult to make, and you’ll hear raves from your guests. They can be served hot or at room temp.

What’s GOOD: the contrast of the cheese dough and the astringency of the stuffed olive are a good balance. Cheesy, briny all in one. These are a winner and here we are 60+ years later, making them again, and they’re still just as good as in the 1960s. Great to freeze and have on hand.

What’s NOT: only that you do have to “fuss” a bit with the dough, flattening it out to encircle the olive. You don’t want olive juice in there either or the dough won’t seal well.

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Olive-Filled Cheese Balls

Recipe: An old 1960s recipe from my friend Lois
Servings: 20 (two per person)

2 cups sharp cheddar cheese — grated
1 1/4 cups all-purpose flour
1/8 teaspoon paprika
1/2 cup butter — melted
40 green olives — stuffed with pimiento, jarred, drained

1. Mix cheese, paprika and flour together. Add melted butter and mix thoroughly. If dough seems dry, mix with your hands – the warmth of your hands will help bring the dough together.
2. Meanwhile, place olives on a few paper towels to drain and kind of dry. You don’t want a wet olive or the dough won’t seal correctly.
3. Mold a teaspoon of dough around an olive, shaping it into a ball. Place about 2″ apart on an ungreased baking sheet. Cover and chill for about an hour.
4. Preheat oven to 400°F. Bake olives for about 15-16 minutes. They do not need to get brown around the edges. Allow to cool a few minutes before serving. Or cool to room temperature and serve. You can freeze the balls, once they’ve been baked and cooled, and reheat from a frozen state for 15 minutes at 400°F.
Per Serving: 174 Calories; 13g Fat (69.5% calories from fat); 7g Protein; 7g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 273mg Sodium; trace Total Sugars; trace Vitamin D; 174mg Calcium; trace Iron; 30mg Potassium; 119mg Phosphorus.

Posted in Lamb, Miscellaneous, on May 3rd, 2024.

This was Easter dinner – lovely, tasty leg of lamb with Vivian Howard’s Herbdacious spread, on the lamb and on the side.

It’s been some months ago that I wrote up a post about a meatloaf using Vivian Howard’s little back-pocket wonder, and also all about the mixture itself: Herbdacious. If you skipped by it then, you might want to reconsider. All of mine was gone (the 2 cups I made a few months ago), so made a new batch. It comes together easily – mostly it’s herbs with some EVOO. It keeps in the frig for several months. Down below I’ve given you a revised recipe of it, making just ONE cup, not two. Personally, I’d make two cups, but if you’re not sure about it, use this smaller version.

Meanwhile, I had purchased a tiny boneless leg of lamb (at Trader Joe’s). I think it weighed about 1 3/4 pounds, maybe less. My friend Linda joined me at the desert for the weekend and we cooked quite a bit. We made a salmon dish one night, shrimp dish another and then this lamb. You do need to know – providing you’ve already made the Herbdacious – this recipe is cinchy easy. Just mix up the yogurt-based marinade, slather it on the meat, let it rest in the frig overnight and roast for a little over an hour. Linda and I are both watching carbs, so we had a little bit of a roasted sweet potato, and some fresh asparagus along with it.

The leftovers: I sliced it thinly and made half sandwiches with it on some lovely soft bread. I used a bit of the Herbdacious on the bread, along with mayo, and on another I added some of the Tomato Jam I have from the batch I made a couple of months ago. That was just wonderful on the sandwich, along with some lettuce and sliced tomato.

There on the right is a recent picture of me. That was taken a few weeks ago at the Annenberg Estate in the desert.

What’s GOOD: Oh goodness, this lamb was delicious. Just wonderful. I’d definitely make this again on whatever size leg of lamb I had. I don’t think it would be good to barbecue this – don’t know what the yogurt/herbdacious would do – i.e., not sure how the barbecue smoke part would taste absorbed into that herbdacious topping. But roasted in the oven, it was divine. And the sandwiches from the leftovers were something to write home about.

What’s NOT: only that you have to start this the day before. And you must have some of the Herbdacious mixture to make it.

Leg of Lamb: printer-friendly PDF and MasterCook file (click link to open recipe)
Herbdacious one cup: printer-friendly PDF and MasterCook file (click link to open recipe)

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Leg of Lamb – with Herbdacious

Recipe: Vivian Howard, This Will Make It Taste Good
Servings: 4

1/8 cup Greek yogurt, full fat — [or nonfat]
1/8 cup Herbdacious
1 3/4 pounds leg of lamb — boneless
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. The day before, whisk together yogurt and herbdacious. Rub lamb with Salt & Pepper, then the herb yogurt mixture. Place in plastic bag and marinate up to 12 hours.
2. Remove lamb from frig an hour before cooking. Preheat oven to 350°F.
3. Place lamb, fat cap up, on baking sheet fitted with a wire rack.
4. Roast on middle rack for 1 hour to an hour and 15 minutes, or until internal temp is 130°F. Remove from oven and let rest for 10 minutes, loosely covered with foil. Slice and serve with additional Herbdacious on the side.
Per Serving: 446 Calories; 39g Fat (69.3% calories from fat); 38g Protein; 1g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 411mg Sodium; 1g Total Sugars; trace Vitamin D; 40mg Calcium; 3mg Iron; 521mg Potassium; 361mg Phosphorus.

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Herbdacious – ONE cup

Recipe: Vivian Howard, This Will Make It Taste Good
Servings: 6

1 head garlic — peeled
1/3 cup EVOO
1/2 cup fresh basil — packed
1/8 cup fresh parsley — packed
1/8 cup fresh dill — packed – or mint, chervil or cilantro
1/8 cup green onions — roughly chopped, green parts only
1/4 cup Parmigiano-Reggiano cheese — grated (use a Microplane)
1 1/2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3/4 teaspoon kosher salt

NOTES: How to use it: mix with mayo for a BLT, slather on corn on the cob, drizzle on bean soup, grilled or sauteed veggies, over a baked potato, add to guacamole or avocado toast, dot on a tomato or watermelon salad with creamy cheese, slather on bread with cheese for garlic bread, as a green base for pizza, to dress pasta or grain salads, deviled eggs or egg salad, toss with stale bread to make croutons.
1. In a small saucepan, bring the garlic cloves and olive oil up to a simmer over very low heat. If it begins to sizzle and boil, pull it off the heat and allow it to cool slightly before you return it to the hot eye of the stove. The idea is to slowly poach the garlic in the oil rather than fry it. This could take as long as 20 minutes if you keep the heat extremely moderate. When the garlic is done, it will be soft and just slightly browned.
2. This garlic confit plus its oil are kitchen heroes in their own right and can be used anywhere you want mellow garlic notes. You could stop this recipe right here and save those little garlic bombs in the fridge for a month, as long as they are submerged in oil. Pureed, the cloves are especially useful as a means to thicken and add flavor to sauces.
3. But you don’t get to herbdacious by calling it quits early. Once the garlic confit is completely cool, put it and all the remaining ingredients in the most powerful blender you have and let it rip until the mixture is smooth and green. Store herbdacious in a sealed container in your fridge for up to 2 weeks or in your freezer for up to 3 months.
Per Serving: 3 Calories; trace Fat (9.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 291mg Sodium; trace Total Sugars; 0mcg Vitamin D; 9mg Calcium; trace Iron; 25mg Potassium; 4mg Phosphorus.

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