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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 Appetizers, on February 7th, 2011.

roquefort_cheese_spread

As I was making this relatively simple appetizer, I thought it was quite similar to an English potted cheese. Technically, a potted dish (in the English vernacular) means a meat concoction with a layer of fat on top. This one, though, is cheese based – it’s all mixed up together and when it chills, it becomes an homogeneous cheese. I topped it with walnuts to give it some texture.

Preparing this was very easy – it has relatively few ingredients – butter, shallots, garlic, brandy, heavy cream and Roquefort cheese. That’s it. The shallots are cooked in butter, the garlic is added in for a very brief cooking time, then you add brandy and cook that down. Then cream and cook that down. Then you add in crumbled cheese (I used true Roquefort – but you could use a good blue or Gorgonzola). It’s a pourable mixture at that point. Into a ramekin it goes, almost full to the top. It was chilled for a couple of hours – it firms up during that time – then I added the walnuts on top just before serving.

I have no idea where I got this recipe. It’s scribbled in my handwriting on a piece of paper and with the cryptic instructions I wrote, I’d guess I was watching a cooking show, but haven’t been able to find it online anywhere. So, who knows where it came from? The version I wrote out used Gorgonzola. I had Roquefort on hand, so that’s what this version contains. This was delicious! I’d make it again any day, and may even do it again soon. It could easily be doubled – and put into two ramekins if you have a bigger group to feed. It’s particularly good with a nice glass of complex red wine – like pinot noir, or cabernet, or shiraz.

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Roquefort Cheese Spread

Serving Size: 6

1 tablespoon butter
3 whole shallots — peeled, minced
2 whole garlic cloves — peeled, minced
3 ounces brandy
4 ounces heavy cream
4 ounces Roquefort cheese — or Gorgonzola
1/4 cup walnuts — chopped, toasted
24 slices of baguette, lightly toasted (brushed with oil)

1. In a small saucepan melt the butter over medium heat and add shallot. Cook for about 3 minutes until shallots have begun to soften. Add the garlic and cook for about 30 seconds.
2. Turn off heat and add the brandy. Return to heat and simmer until the brandy has been reduced by about half.
3. Add the heavy cream and continue to cook for about 3-4 minutes until cream has reduced by about 1/3 to 1/2.
4. Remove from heat and add the crumbled cheese. Pour into a ramekin just large enough to hold the mixture. When ready to serve sprinkle top with chopped, toasted walnuts. Serve with toasted baguette slices or crackers.
Per Serving: 221 Calories; 18g Fat (82.1% calories from fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 369mg Sodium.

A year ago: Oranges – everything you’d like to know about them
Two years ago: Easy Breakfast Pineapple Biscuits

Posted in Appetizers, on January 4th, 2011.

lamb pizette

A couple of weeks ago I went to a cooking class with Tarla Fallgatter. One of the dishes she made (the subject was holiday entertaining) were these cute mini lamb pizzas. Tarla is so clever about creating easy entertaining things that you can partially make ahead.

ground_lamb_pizettesShe used a Trader Joe’s product – called mini pitas. They’re about 2 inches across, and come in a package. You just pull them apart, and split each whole pita in half. Those halves are brushed with olive oil and baked until crisp. Meanwhile you mix up the raw ground lamb mixture (fresh mint, cumin, cinnamon, pine nuts, eggs, seasonings, and the lamb). You spread a very small amount on each pizzette and bake in a hot oven for about 8 minutes. While they’re baking, you mix up some Greek (thickened) yogurt along with some basil oil or chile oil and more fresh mint, and that gets dolloped on top of each pizzette. Serve them immediately while they’re hot. If you really like the chile oil, you can put a tiny drizzle more on top of each pizzette.

The meat mixture can be made ahead and refrigerated several hours. The pita rounds can be crisped up ahead. Then it’s just a matter of assembling, baking and adding the yogurt garnish. If you wanted to, this could easily be a dinner meal – just add a nice salad on the side. I’d probably use arugula in it. You could also make this in a larger size (pita) and pile a colorful green salad (dressed with a Greek oil/vinegar combo) and make that dinner.

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Lamb Pizzettes

Recipe By: From Tarla Fallgatter, cooking instructor, Dec. 2010
Serving Size: 15

Olive oil for brushing
15 whole mini-2-inch pita breads — separated into two rounds
2 tablespoons fresh mint
1 whole scallion — finely chopped
3/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons pine nuts — toasted
1/2 large egg
Salt and freshly ground black pepper
1/2 pound ground lamb
1/2 cup fat-free Greek yogurt
3/4 teaspoon fresh basil — (or use chile oil for drizzling on top)

1. Preheat oven to 425°.
2. Brush large baking sheet with olive oil. Arrange the pitas cut side up on baking sheets and brush with olive oil. Bake until lightly toasted and crisp – 8-10 minutes.
3. Meanwhile, in a bowl combine 1 T. mint with scallion, cumin, cinnamon, pine nuts, eg, salt and pepper. Add lamb and knead until combined. Spread each pita with slightly rounded teaspoon of meat mixture and bake about 8 minutes until lamb is cooked through.
4. In a small bowl mix yogurt with basil or chile oil and remaining tablespoon of mint and season with salt and pepper. Spoon dollops of yogurt onto the pizettes and garnish with a drop of basil or chile oil. Serve immediately (while they’re hot).
Per Serving: 57 Calories; 4g Fat (68.7% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 15mg Sodium.

A year ago: Chicken, Arugula, Corn and Parmesan Salad
Two years ago: Alabama White Sauce (mostly a sauce for chicken)
Three years ago: Thai Chicken Chile Soup

Posted in Appetizers, on January 1st, 2011.

sweet_potato_biscuits_sandwiches

Oooh, these were so good, and so cute. And really quite easy too. They’re like tiny sliders (or smaller) in size – they’re about two bites total. You bake the sweet potato biscuits, even a day ahead if time is of an essence, then pull out some ready-made prosciutto slices. You use some spicy hot mustard on the bottom of each cut half, and a cranberry mixture on the top half. Put them together and you’re done. This recipe came from a cooking class with Tarla Fallgatter.

If, in fact, you make them using this combination of prosciutto (which is an air-dried ham), you can make them one, or two, or even three hours ahead of time. Just cover with plastic wrap. There’s nothing in this that would cause immediate bacteria growth. Don’t refrigerate it – it would stale the nice, tender biscuits. If you bake the biscuits the day before – just store them airtight. Don’t refrigerate them, either.

These don’t require very much prosciutto. The biscuit recipe makes 24, and a small 6 ounce package of prosciutto is ample to divide between all 24 biscuits. You may want to sample one to make sure you’re using sufficient hot/sweet mustard, and enough of the cranberry.

My suggestion: IF you have some cranberry sauce leftover from the holidays, or some cranberry relish, you could probably substitute that for this sweet cranberry compote or chutney version. If so, that should be added to the biscuits just before serving. A chutney or this compote contains quite a bit of sugar, which will retard bacteria growth. Regular cranberry sauce or relish wouldn’t qualify on that regard. In either case, any of them would be very tasty! If you decide not to make these right not, buy a bag of cranberries so you can make them when you DO want to.

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Sweet Potato Biscuits with Prosciutto and Cranberry Compote

Recipe By: From Tarla Fallgatter, cooking instructor, Dec. 2010
Serving Size: 12 (makes 24)
NOTES: Biscuits are very tender and light. Biscuits may be made one day ahead (do not refrigerate them). Complete the sandwiches several hours ahead – cover with plastic wrap and leave out at room temp.

1 3/4 pounds sweet potatoes — red-skinned, peeled, 1/2 inch cubes
1 3/4 cups all-purpose flour
1 tablespoon brown sugar — packed
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 pinch cayenne
4 ounces unsalted butter — chilled, in 1/2 inch cubes
2 tablespoons melted butter
1/2 cup buttermilk
CRANBERRY COMPOTE:
2 cups fresh cranberries
1 cup maple syrup — use real maple syrup
2/3 cup dried cranberries
1/2 cup brown sugar — packed
ADDITIONS:
6 ounces prosciutto — or black forest ham
1/4 cup spicy hot and sweet mustard — (quantity is an estimate)
1 cup arugula leaves — (quantity is an estimate)

1. Cook the sweet potatoes in a pan of boiling, salted water until tender. Drain, cool and mash.
2. Preheat oven to 425°.
3. Place flour, brown sugar, baking powder, salt, soda and cayenne in owl of food processor. Add cold butter and pulse in. Whisk yams and buttermilk together and pulse into flour mixture. Turn dough out onto floured surface and pat into 1-inch thick round. Using a 1 1/2-inch round cutter, cut out biscuits (should have 24 total). Arrange on a cookie sheet (without sides – don’t use a jelly roll pan), brush with melted butter and bake until puffed and golden on top, about 20 minutes. Cool slightly, then remove to a rack to cool completely.
4. Cut each biscuit in half horizontally, spread cranberry compote on top half and mustard on the bottom half. Fill with sliced prosciutto and arugula.
5. CRANBERRY COMPOTE: Combine all ingredients in a heavy pan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Reduce heat to medium and simmer until berries pop – about 4 minutes. Cover and chill. Makes about 2 1/2 cups.
Per Serving: 341 Calories; 12g Fat (30.3% calories from fat); 8g Protein; 53g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 825mg Sodium.

A year ago: The Future of Food
Two years ago: My cousin Gary’s Turkey Chili

Posted in Appetizers, easy, on December 26th, 2010.

appet ccake whole

This probably looks really complicated. It’s not. It’s easy, actually, although you do have to mix up and bake the cheesecake in a springform pan. The toppings are ready-made pestos (sun dried tomato and the regular basil types) with some nuts (those are hazelnuts you see, pine nuts would be fine). The ingredients in the cheesecake are readily available.

appetizer cheesecake slice

It can be served on a platter and guests can use a small knife to spread the mixture onto crackers, or it can be served as a first course. No one in my circle of friends does a sit-down first course, so I’d opt for the self-serve version. The crackers you see here at the Trader Joe’s pita bites. They’re awfully good, and perfect for this dish.

The cheesecake is cream cheese, ricotta, goat cheese, eggs and sour cream. That’s absolutely IT. It’s baked for about 25 minutes, and we had it served to us warm, at the cooking class with Tarla Fallgatter.

The other nice thing about this appetizer is that it can be made a day ahead. I always like to find things that are make-ahead, don’t you? You bake, cool, and chill, then pull it out an hour before serving and add the toppings. If you don’t like pesto, use tapenade, or even grilled bell peppers and pine nuts.

If you’d like to do something different, drizzle the top with a little bit of honey. The cheesecake has a very light texture – it’s not like a dessert cheesecake at all. Do try this one.

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Pesto-Topped Appetizer Cheesecake

Recipe By: From Tarla Fallgatter, cooking instructor, Dec. 2010
Serving Size: 12
NOTES: This can be made ahead (one day only). Tarla served this warm (wonderful) – but if you’ve chilled it overnight, let sit out for an hour, then add the toppings. You can make this in a smaller springform – Tarla’s original recipe called for an 8-inch (bake 45 minutes or so), and she also uses a small 6-inch one too, which makes the appetizer very thick. You can also chop nuts to put on the bottom of the appetizer too, if desired.

11 ounces cream cheese — room temp
3/4 cup ricotta cheese
8 ounces goat cheese — (or Boursin)
3 whole eggs — room temp
1/2 cup sour cream
TOPPINGS:
pesto genovese (ready made), about 1/3 cup pesto sun dried tomato (ready made), about 1/3 cup
1/3 cup pine nuts — toasted (or hazelnuts)
8 ounces crackers — TJ’s pita bites, preferably

1. Preheat oven to 350°. Butter a 9-inch springform pan.
2. In a food processor fitted with the metal blade, process cream cheese, ricotta and goat cheese until well blended, scraping sides. Pulse in eggs until thoroughly incorporated. Add sour cream and process until well blended. Pour into springform pan.
3. Bake for about 25 minutes, or until top is puffed and golden; the middle will still jiggle. The top will have a kind of spiderweb of little cracks – which means it’s done. Remove to a rack to cool.
4. As close to serving time as possible, remove sides of springform. Spread the two pesto types (decoratively in wide stripes) on top and add pine nuts. You can also drizzle the top with a little bit of honey.
Per Serving: 345 Calories; 25g Fat (65.3% calories from fat); 14g Protein; 16g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 424mg Sodium.

A year ago: Yellow Crookneck Casserole
Two years ago: Schnecken Rolls

Posted in Appetizers, on December 18th, 2010.

ricotta truffle honey

The toasted baguette slices have been rubbed with an orange – the skin – and the orange peel/oil sticks to the rough edges on the bread. At left is a mound of curd ricotta (it’s whole-milk ricotta that still has some of its curds intact) with a mixture of orange honey and truffle oil on top – and some cracked pepper.

If you need an appetizer that you can make ahead, here’s an easy one. It does require just a bit of last-minute assembling, but it’s not difficult or time consuming. The original recipe for this came from Locanda Verde Restaurant in TriBeCa in NYC. How Diane Phillips (cookbook author and cooking instructor) got it, I don’t know. Maybe there’s a cookbook out? Ah yes, there is: Andrew Carmellini, the chef/owner of the restaurant has written a cookbook: Urban Italian: Simple Recipes and True Stories from a Life in Food.

The appetizer is a subtle tasting one – mild, actually. Understand what I’m saying here – it hasn’t got blowout flavors, but it has lovely nuances of orange. And softness from the ricotta. And a bit of umami from the truffle oil. Give it a try over the holidays. But I wouldn’t serve it along side an appetizer with huge flavors – that would overpower this one. Make it the appetizer of the evening. I’d serve it with Prosecco, that light Italian sparkling wine. Or champagne, of course. Or serve it as an appetizer for a brunch with a mimosa!

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Ricotta Drizzled with Truffle Honey on Orange Crostini

Recipe By: From a cooking class with Diane Phillips, 12/2010
Serving Size: 8
NOTES: Try to find whole milk ricotta that’s still in its soft-curd form available at some specialty Italian markets. Use regular grocery store whole milk ricotta if you can’t find the other.

1 whole baguette — (about 24 slices)
2 large navel oranges — skin scrubbed of any wax
2 cups ricotta cheese — whole milk only
1/2 cup honey — orange blossom
1/4 cup white truffle oil
freshly ground black pepper to taste

1. Preheat oven to 400°. Arrange baguette slices on baking sheet lined with a Silpat, foil or parchment paper. Bake baguettes until crisp.
2. Remove bread from oven and rub the orange skin on the baked slices. Some of the orange oil will transfer to the bread. Store cooled baguette slices airtight and at room temp for up to 2 days.
3. In a small decorative bowl stir the ricotta. In a second small bowl combine the honey and truffle oil. Sprinkle the top with freshly ground black pepper and drizzle this mixture over the ricotta cheese. Serve baguette slices alongside. If you prefer a more spicy mixture, add more pepper.
Per Serving: 403 Calories; 16g Fat (36.2% calories from fat); 12g Protein; 53g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 398mg Sodium.

A year ago: Apple Raisin Custard Cake
Two years ago: Spiced Peaches
Three years ago: Chicken and Dumplings (oh, is this yummy)

Posted in Appetizers, on November 18th, 2010.

black bean torte

This recipe was written up just before we left on our long trip, so I’ll ease you back into some easy Mexican cooking . . . although the ingredients here are similar to a Mexican layered dip (you know, the refried beans, sour cream, salsa, etc.) – and I suppose those are the origins here, there’s nothing in this that’s spicy hot. No chile powder, or chili flakes. It’s just wholesome good stuff – beans, cilantro, a bit of feta, roasted red bell peppers. The only higher fat stuff is the sour cream and yogurt. Because it’s what I had on hand, I used full-fat sour cream and low-fat yogurt. It might be fine with fat-free too.

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Posted in Appetizers, easy, on October 16th, 2010.

green_pea_hummus1

Oh my goodness, is this stuff ever good. It made my taste buds sing! And isn’t the color just beautiful?

If you’re not a hummus fan, this may change your mind since it contains no garbanzo beans. If you are a hummus fan, making it with green peas will just enhance your experience. To my mind, the tahini (sesame seed paste) is what makes this dish. It gives it oodles of flavor. The lemon juice also helps, and I love cumin, so I added a bit more than this Cooking Light recipe suggested. The original is available online.

The recipe indicated cooking the peas. Why, I said? Not necessary since it would be pureed. So I used them straight out of the bag (but defrosted). There’s some garlic in it, some Italian parsley and some olive oil. I added more oil than the original recipe because once it was whizzed up in the food processor it was a bit too dry – it threw a good part of it up on the sides and it didn’t puree well enough. A little more oil (about a tablespoon) in the bowl fixed that problem. Let it mellow for an hour or two (or it can be served immediately). Serve with some kind of soft Middle Eastern bread. We had sangak bread to serve alongside (you can see a few torn pieces on the right of the bowl in the photo up at the top).

One other thing – this appetizer is a CINCH to make. Talk about easy. It took about 6 or 7 minutes to make. Really. Once whizzed up, I scraped it out into a serving bowl, sprinkled it with zahtar (I didn’t have any sumac on hand), covered it with plastic wrap and zipped it out when guests arrived. I really liked this – the flavors just burst in your mouth. Do try it.
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Green Pea Hummus

Recipe By: Adapted from a Cooking Light recipe
Serving Size: 6
NOTES: Not every kitchen has sumac (it is available by mail order). You can substitute zahtar (a combination of sesame seeds, sumac and other spices) if that’s available. In a pinch you could substitute smoky paprika, although it wouldn’t be the same.

2 cups frozen green peas
1/2 cup Italian parsley — chopped
3 tablespoons tahini — (sesame-seed paste)
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt
1 whole garlic clove — chopped
1 tablespoon extra virgin olive oil — or lemon flavored oil if you have it
1/4 teaspoon sumac — or zahtar

1. Cook peas in boiling water 3 minutes; drain and rinse with cold water. Drain.
2, Place peas and next 6 ingredients (through garlic) in a food processor, and process until smooth. Spoon pea mixture into a small serving bowl; chill. Drizzle with oil, and sprinkle with sumac just before serving.
Per Serving: 107 Calories; 7g Fat (52.3% calories from fat); 4g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 244mg Sodium.

 

Posted in Appetizers, on September 22nd, 2010.

Recipe Tip:

Use the leftovers spooned onto a block of cream cheese, or on top of pizza, or as a topping for chicken breasts.

A week or so ago my friend Cherrie and I went to a cooking class with Tarla Fallgatter. Not only was the class held at an adorable home in Laguna Beach (I want to move in there; see Heydie, the hostess pictured below in a limited view of her kitchen), but the food was especially good. Tarla made a couple of things with prosciutto in the class – although not this appetizer. It was good all by itself. She actually had some dough for making flatbread (above) but I think I’d serve it with some lightly toasted pita bread, or even toasted baguette slices. Or, better yet, some sangak bread from our local Middle Eastern market.

Ragout is a term usually reserved for main dishes, I thought, so I went online to look it up. Wikipedia says: “The term ragout (French ragoût) refers to a main-dish stew. (The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.) The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.”

So, this ragout isn’t a main dish, but it’s definitely stew-like. An appetizer/stew if you want to associate the word origin here. It’s a mixture of onions, bell peppers, garlic, tomatoes, vinegar, maybe sugar, golden raisins and basil. For me, the golden raisins are the secret ingredient, if you could say there is one. For this appetizer Tarla used it as a topping for bread. I think it would be fabulous as an appetizer scooped on top of a big cube of cream cheese. And Tarla mentioned serving it on top of a grilled or cooked chicken breast. Or on pizza too. So if you make this, you’ll have numerous options of how to use up the leftovers.

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Sweet Pepper Ragout

Recipe By: From a cooking class with Tarla Fallgatter
Serving Size: 8
Notes: Serve a small spoonful of it on top of flatbread. Can also be served as a relish on top of cooked chicken breasts. Mediterranean mixed spice includes: rosemary, cumin, coriander, oregano, cinnamon and salt.

1/2 cup olive oil
1 whole onion — thinly sliced
1 teaspoon Mediterranean spice rub
3 large red bell peppers
3 large yellow bell peppers
2 large garlic cloves — finely minced
3 medium tomatoes — vine-ripened, peeled, seeded, diced
2 tablespoons red wine vinegar
1 tablespoon sugar
1/3 cup golden raisins — plumped in hot water, drained
2 tablespoons fresh basil — thinly sliced
Salt and freshly ground black pepper

1. Remove seeds and veins from the peppers and thinly slice. Heat olive oil in a saute pan over medium heat; add the onions and spices, then saute until softened – about 8 minutes. Add the peppers and garlic, reduce heat to low, cover and cook until tender, about 20 minutes.
2. Add the tomatoes and vinegar and stir well. Add sugar and raisins. Add basil and season with salt and pepper to taste. Simmer for a few minutes to allow the flavors to mingle.
Per Serving: 187 Calories; 14g Fat (63.2% calories from fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.

A year ago: Pork Chops with Sweet and Sour Cabbage
Two years ago: Tiramisu Angel Cake Torte, but this other one is a real tiramisu –  the best Tiramisu

Posted in Appetizers, on September 18th, 2010.

It’s been mentioned here before . . . brown food is really tough to photograph. You’ve got to give it some dramatic contrast. And even with that, it sort of looks like ground up toast or waffles, doesn’t it? With maybe some oatmeal mixed in? Brown, brown and more brown. The walnuts are brown – dark brown because they were toasted. The fennel, onion, and shallots all turned light brown because they were sautéed for awhile in a frying pan. The garlic was a touch of light, but not much – it’s still in the brown family.

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Posted in Appetizers, easy, on September 16th, 2010.

Well, what can I tell you except this is really different. Truly, it is. And it may not appeal to some palates. I’m sure children wouldn’t like it. Our group of adults loved it. It’s so very unusual, which I like about it. Certainly not the run-of-the-mill appetizer.

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