Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading


Carolyn

Sara

Sara and me

– – – – – – – – – – – – – – – – – – – – – –

Finished Chinn’s story, The English Wife. What a great read. Could hardly put it down. I’m reading 3-4 books a week these days, and am so happy when I have a book I can’t wait to get back to. Really the story is about two sisters. Partly in Norwich, England, then in Newfoundland. One there, one here. And some of it takes place during WWII in Norwich, and much of it Newfoundland, then, and more recent. I loved the part of the book that took place on 9/11 when flights were diverted to Newfoundland. Family secrets, family lies, much anger between the sisters. There’s romance. There’s war. There is love of family. Particularly I savored the descriptions of Newfoundland, mostly rock, if you’ve never been there. It’s a twisted tale, by that I mean the family secrets which become the undoing. It’s a bargain on amazon right now, as I write this.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. The story is all about Mary, her growing up, her scholarly pursuits, and then from the moment she meets Jesus as a young man. The story follows along to and beyond his death on the cross. In the time of Christ it was extremely uncommon for a man not to marry. It was almost unseemly. Fraught with suspicions, I’d suppose. Although scripture, as scripture does not play a very strong part here, if you’ve read the Bible you’ll see many of the stories of Jesus’ life through Mary’s eyes. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. Her husband was a journalist, and his life was always in danger because he wrote the truth, and that was taking a risk. The story is about her escape, with harrowing chapters as she makes her way north from Acapulco, with various major detours, one step, or sometimes nothing more than a hair’s width ahead of the cartel minions trying to find her. I could NOT put this book down. The author is not Hispanic, and some have criticized her for that, but she did her research, and many authors write about places and people they are not. I have nothing but respect for her having told this story. You need to read this.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice, living in an English home which lacks much, leaps to agree to marry a visiting American. It was an escape for her. He is a man of some family wealth, and she travels from England to Kentucky, during the 1920s. Once settled into the family home, she discovers married life is not what she had expected. Affection is lacking, and she must share the home with her tyrannical father-in-law, the owner of mines in the deep mountains. And with the ghost of the deceased mother-in-law. The family cook won’t tolerate Alice’s help in the kitchen. Alice is terribly lonely and unhappy. The town doesn’t much like this English woman with her funny way of speaking. But then, she meets a woman who encourages her to join the Horseback Librarians. With trepidation, she begins traversing the remote hills, through unbelievable weather, to deliver old, battered and tattered books to the remote inhabitants of the area. She makes friends, wonderful, loving people from all walks of life. There is tremendous tension from the danger of the mines, the unions trying to get a foothold, plus the unraveling of her marriage, including the dreaded father-in-law who feels she should answer to him, behave as he wants. Uh, no. Alice goes her own route. Her new friends become her family, and, oh, what love. There has been much criticism of Moyes’ possible plagiarism of another book regarding the Horseback Librarians. I read the other book – but I didn’t feel remotely as intrigued by that story as I was by Moyes’ version. A feel good story, but it takes some while getting to that “feel good” part, nearly to the end.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat. It’s about Ellen. Her early years, under much hardship. About her teens, some of it as an orphan. Then a young adult, which includes marriage, a marriage blanc, which I didn’t understand until you learn the meaning. Then a child enters the picture, a child that will become a focus for the remainder of the book. Through the war, and beyond. I cried several times, as will you, I suspect. What’s a constant is the descriptions of the place, a town called Upton, near Southampton. About the hills and dales, the flora and fauna, the rain, the mud sometimes, the flooding sometimes. But throughout, it’s about neighbors caring for neighbors, and about love. A must read. Would make a really good book club read.

Jamie Ford has written another good one, Love and Other Consolation Prizes. Remember, he wrote The Hotel on the Corner of Bitter and Sweet. Loved that book. This one takes on a rather ugly part of America’s past, when Chinese people were treated like trinkets. Ernest Young is such a boy, who ends up being a “prize” at an event, and with great angst, ends up as a kind of servant at a high-class bordello in Seattle. Yet, the women and girls there become HIS family. He is intelligent and learns many lessons. Eventually, when society women battle to close down such houses of ill repute, he leaves that life, with his wife. They have children. The bulk of the book is about the early years around the turn of the 20th century, then you pick up the threads nearing the end of his life, and his wife’s. There are any number of small mysteries, which unravel with a word here or there – you know that word foreshadowing? Really interesting read.

In between more literary novels, I bought a comedic memoir . . . Juliette Sobanet’s Meet Me in Paris. There’s the falling apart of a marriage (and divorce), but in the inbetween, she decides to take a trip (sans husband) around Europe to get her head straight. The kind of tour that would drive me crazy, but it was one night, maybe two at each major city. She knew no one, but soon enough bonds with  three other women. Then she has a chance-meeting of a young Frenchman who had been an exchange student in her home town. They’d lost touch, yet there were definitely sparks there, never realized. Some of the touristy stuff was trite, I must say, although the women do try to take in all the major sites, if only for a few minutes. There is plenty of humor. Some steamy stuff too as she meets up with the young man in another city. Apparently it’s a happy-ever-after story. Great literature it is not, but it was a fun romp, so to speak.

Recently finished Thomas Nelson’s The Hideaway. It seems like there are SO many novels out there about families finding, inheriting or otherwise going to an old house with memories. Especially ones on the water. With stories to tell. It’s a great way to introduce some light mystery to the telling of some other family story. In this case it’s Sara’s grandmother who was enigmatic in every way. And Sara inherits the run-down, ramshackle B&B on Mobile Bay. Cute story with lots of twists and turns.

Also just finished James Conroyd Martin’s Fortune’s Child: A Novel of Empress Theodora (Book 1 of 2). Theodora grew up the daughter of a circus performer, but then moved onto “the boards,” as acting was called back in Byzantine times (Constantinople, 6th century). She always had high expectations – she just “knew” she was going to accomplish great things. She was an occasional prostitute, a mistress, and then, behold, the son of Emperor Justin is mesmerized by her beauty, takes her on, and makes her his wife, amid much royal machinations. A young eunuch also plays large in the story too, a man hopelessly in love with Thea, but knows his love can never be returned or fulfilled. He becomes an historian to the Empress. Quite a story – much of it chronicles her early life and not a lot of it in Constantinople. But riveting story.

I’m doing SO much reading of late. Read this book in one day. The Glass Hotel: A novel by Emily St. John Mandel. Loosely based on the story of Bernie Madoff (Ponzi scheme), it tells a novelized version of a man with incredible power and charisma who gathers a group of willing partners. It’s about the people he cuckolded, and the people who took him down. At the beginning drugs come into play and I almost didn’t continue, but that was a very short section. Well worth reading. Lots to discuss if you’re looking for a book club read.

Once in awhile I read a poignant animal story, as you know if you’ve followed this sidebar for any length of time. Craig & Fred: A Marine, A Stray Dog, and How They Rescued Each Other by Craig Gross, tells the story of his military duty in Afghanistan, in a war zone. And how his unit befriended a dog, a stray, and how that dog really did become his lifeline. Soldiers aren’t supposed to have any attachment to the stray dogs, let alone bring them onto the home base where he spent part of his time. His unit all fell in love with Fred, but Craig was obviously the dog’s first love. A very inspiring story; a few tears were shed here and there as I read it. Fred now lives here in the U.S. against all odds.

Also read Cara Wall’s new book, The Dearly Beloved: A Novel. It tells the story of two couples. The two husbands become co-pastors of a New York City church. The wives? Oh my, are they ever different. They don’t abide. The husbands try to get a grip on their jobs, pastoring, preaching, and keeping the wives happy. There is joy, grief, a tiny bit of religion, and likely this book wouldn’t make you think much of pastors. They’re flawed as we all are. Quite a read, for one of my book clubs. I had hoped the book would paint a brighter picture of the profession (I have a wonderful pastor at my own church).

Loved-loved Gregory Buford’s memoir, Kept: An American Househusband in India. He aims to be a U.S. diplomat, takes the tests and fails. On a whim, his wife takes the test and is hired. Their first assignment: Chennai, India. They spent two years there, with his much-loved wife going off to do diplomatic duties (albeit at a low level – everyone must pay their dues at the beginning) and Greg is left at home to deal with the servants, the house, the beggars, the nanny, the construction next door, shopping, and also partly caring for their infant. He is a consummate humorist and can find chuckles in almost every task. I ate this book up in one go. LOL funny and interesting on all fronts.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story, centered around a tragic event in their small town in Minnesota. About how he reviews his memories as he grows old, looking at the people, the event, and his part in it.

Shirley Ann Grau’s book, The Keepers of the House. Hmmm. Much to think about. [from an amazon review]: There is a reason it won the Pulitzer Prize in 1965. Seven generations of Howlands have lived on this rural Alabama plantation in good times and bad. It tells the story of this family from the time its patriarch settled the land in the early 1800s to the mid-20th century. Abigail Howland, who came to the house as a little girl, lives with her crusty but loveable grandfather. Her grandfather’s forbidden love life is an open secret, but long after his death it is Abigail who must pay the price for a love match Southern society could not abide. Lots of sub-stories. Very interesting read.

Marie Martin wrote Harbored Secrets. From amazon: In May of 1935, Blinny Platt’s homestead shack burns to the ground forever leaving her family asunder, scattering them like the embers flew on the Montana wind. She was only 8, sent away and in charge of her little sister. She could handle that because Platts take care of Platts. However, it is the hidden secrets of her parents smoldering beneath the charred remains that haunts Blinny until 1982. She once again leaves the home place to build a house for herself. As the foundation is poured and the walls go up, each of the hurtful memories are uncovered. Finally the mystery, left in the ashes of the burned home, is revealed. How could her mother do what she did? Very interesting read.

Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

Alan Hlad has written quite a novel. From true life. The Long Flight Home. It tells the story based on family history, of the homing pigeons that were used in Britain during WWII that flew back and forth across the English Channel into German-occupied France. It’s a heartwarming story. Heart-wrenching sometimes. War is an awful thing no matter which side you’re on when it comes to how it affects everyday people. You’ll learn a lot about pigeons, but also about love. Great read.

Riveted to Katie Munnick’s novel The Heart Beats in Secret. It begins in Scotland in 1940. A woman, a single mother. A journey across the sea. Then her daughter’s story, and finally the granddaughter’s story, when she inherits her grandmother’s old cottage back in Scotland. Plenty of mother-daughter dysfunction. But it comes right in the end.

Sarah Vallance has written a book about her devastating brain injury. Prognosis: A Memoir of My Brain. What a story. What a saga of her recovery. And how she did it. An open wide sharing of her angst, her anger, her journey. Well worth reading. If you have anyone who has suffered a brain injury, it would be wise reading.

Just love all of Amy Harmon’s books. This one is no exception. Where the Lost Wander: A Novel. A pioneer story of a young woman made a widow on the trail to the west. 1850s. As it was in life, tragedies occur. But there is caring and love too. Loved it.

Read Her Mother’s Hope by Francine Rivers. After leaving her childhood home of Switzerland, young Marta Schneider dreams of one day owning a boardinghouse, until marriage and motherhood change her ambitions. Determined to give her family a better life, she vows to raise strong children. But her tough love is often misunderstood, especially by her oldest daughter, Hildemara Rose, creating repercussions that will echo for generations.

Esther Freud’s book The Sea House: A Novel is about a small village on England’s southern coast.  The book is about love found, love lost, love sometimes found again, sometimes not. About how fleeting it can be or seem.

Amor Towles’ book, Rules of Civility: A Novel was quite a read. It’s NYC, 1937. Twenty-five-year-old Katey Kontent [Kon-TENT she iterates to many] is in a Greenwich Village jazz bar when a handsome banker, happens to sit down at the neighboring table. This chance encounter and its startling consequences propel Katey on a year-long journey into the upper echelons of New York society.

Wesley the Owl: The Remarkable Love Story of an Owl and His Girl by Stacey O’Brien. What an adorable book. True story about Stacey’s 20 years with a feisty but lovable barn owl.

Loved The Wedding Officer: A Novel by Anthony Capella. It takes place in the middle of WWII in Naples. A young British officer, Captain James Gould, is sent to Naples to wade through the zilions of applications from soldiers to marry local Italian women (and presumably take them back to England when the war ends).

Reading behind Bars: A True Story of Literature, Law, and Life as a Prison Librarian by Jill Grunenwald. So interesting. Jill is  young, with a newly minted degree in library science at a time when the economy was very slow. She accepts a position in a minimum security prison in Ohio.

The Walls of Lucca by Steve Physioc. A novel that takes place in between WWI and II about a weary Italian soldier.

The Hired Man by Aminatta Forna. A novel about Croatia in the aftermath of their more recent wars.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

Having read all of Kristin Hannah’s books, I knew I’d read her latest too: Between Sisters: A Novel.  Two sisters, raised by the same mother but different fathers. At a young age a rift occurs and the sisters go their own way.

Just finished Matt McCarthy’s book The Real Doctor Will See You Shortly: A Physician’s First Year. It tells the true life story of his first year as an intern at a New York hospital.

Also read Karen Harper’s book The Royal Nanny: A Novel. The time frame is 1890s onward, at Sandringham, when Charlotte Bill (a real person) was hired by the Duke and Duchess of York, to care for their children.

Also read Roger Swindell’s Mendelevski’s Box. It’s an historical novel about the aftermath of WWII in impoverished Amsterdam.

Also read a very quirky non-fiction book: The Perfect Gentleman: The remarkable life of Dr. James Miranda Barry by June Rose. This is a biography about a person who lived in the mid-1800s. He was a surgeon; graduated from Edinburgh Medical School at the age of 14. Joined the British Army as a medical officer then sent off to South Africa and many other tropical outposts during his career.

The Winter Sea by Susanna Kearsley. The premise of this book is different . . . a woman writer goes to Scotland to connect with her distant heritage.

Another great read, The Island of Sea Women: A Novel by Lisa See. It’s about Jeju Island off the coast of Korea where the island as a whole is matriarchal because the women were trained from a young age to deep dive, free dive, for mollusks. These women were the breadwinners. Husbands stayed home and cared for the babies. The island is real. The history is real.

Radio Girls by Sarah-Jane Stratford. A novel about the early days of radio in London.

A Well-Behaved Woman: A Novel of the Vanderbilts by Therese Anne Fowler. This book is a novel, but based on the life of Alva Smith Vanderbilt (Belmont). Her family was nearly destitute (and faking it) when a marriage was proposed for her with William Vanderbilt.  You see the inner life of Alva – her day to day busy work, charity work, visiting for afternoon tea, the undercurrent of society’s morals.

Also read In Falling Snow: A Novel, by Mary-Rose McColl. From amazon: Iris, a young Australian nurse, travels to France during World War I to bring home her fifteen-year-old brother, who ran away to enlist. 

Also couldn’t put down The Secret Wife by Gill Paul. A long story that begins in war-torn Russia. Cavalry officer Dmitri falls head over heels in love with one of the daughters of Tzar Nicholas.

Uncommon Woman. A book about Colonial America, but really the western frontier at that time, which is in western Pennsylvania.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation.

Say Goodbye for Now by Catherine Ryan Hyde. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? If I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? Raymond, a youngster, an older teenager, who  lacks self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. Sweet story.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee. Everyone should read this one.

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones. DIdn’t like it much, but others do.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.

 

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.

Scroll down to the bottom to view my Blogroll

Posted in Appetizers, Breads, on November 25th, 2017.

seeded_cheddar_triangles_crackers

Really easy home made crackers, brimming with cheese flavor (cheddar) and topped with a variety of seeds.

It was a couple of years ago I was at my friends, Joan and Tom’s for dinner, and Joan served these cute-as-buttons cheese triangle crackers. I was smitten with them, and intended to make them pronto. But time moved on and I just hadn’t gotten around to it. I had an event at my house recently – the group of 10 of us watched A Man Called Ove, on Amazon Prime, based on the book by Backman. Then, we all sat down in my dining room and had lunch (soup – a recipe that’s already here on my blog, but I updated it and will post soon – plus seeded bread from Whole Foods and a scrumptious apple dessert made by my co-hostess Linda). During the movie, I served these crackers, fresh out of the oven, and they were gobbled up in no time.

I started the crackers the day before – it’s mixed up in the food processor (EASY!). You  have the option of chilling the dough if you want to, or making them immediately. I wanted to do it ahead, but bake them just before we watched the movie. So, I pressed the dough into two flat rounds, slipped them into a plastic bag and chilled them. I took them out of the refrigerator about an hour ahead of when I wanted to bake them. They’re rolled out into sort of circles, then you brush on some egg white and the seeds are pressed into the top. Then cut them into triangles and into a 350°F oven they went and baked for about 16 minutes. I cooled them about 3-4 minutes before serving them still warm. The recipe came from Southern Living in 2010.

What’s GOOD: how easy they are to make, how wonderful they taste!! The recipe says it serves 16. Well, my group of 10 devoured them in about 30 minutes. I baked each round separately, so I served them about 20 minutes apart. SO, you might want to double the recipe!

What’s NOT: really nothing – these are so easy to do, especially if you’ve made the dough ahead of time.

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

* Exported from MasterCook *

Four-Seed Cheddar Triangles (Crackers)

Recipe By: From Southern Living, 12/2010
Serving Size: 16

10 ounces sharp Cheddar cheese — shredded
1 1/2 cups all-purpose flour
1/2 cup unsalted butter — cut into 4 pieces and softened
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
2 tablespoons half and half
SEASONINGS:
1 whole egg white
1 teaspoon water
1/4 cup pumpkin seeds, roasted — salted
1/4 cup sunflower seeds, toasted
2 tablespoons sesame seeds — toasted
2 tablespoons black sesame seeds

1. Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball. If it’s too dry, add about a teaspoon of the half and half and pulse again until the dough forms a ball. Divide in half.
2. Dough may be wrapped in plastic wrap, sealed in a zip-top plastic freezer bag, and chilled up to 3 days.
3. Preheat oven to 350°F.
4. If you chilled the dough, leave it out for about an hour before trying to roll it out. Roll each half into a 9- to 10-inch round. Transfer rounds to parchment paper-lined baking sheets.
5. Whisk together 1 egg white and 1 tsp. water just until foamy. Stir together pumpkin seeds, sunflower kernels, sesame seeds, and black sesame seeds. Brush rounds with egg white mixture, and sprinkle with seed mixture and press lightly so the seeds stick to the dough. Cut each round into wedges of random sizes, using a fluted pastry wheel. Separate wedges about 1 inch apart onto the baking sheets.
6. Bake 16 to 18 minutes; cool on baking sheets on wire racks for 10-30 minutes.
Per Serving: 199 Calories; 14g Fat (64.8% calories from fat); 7g Protein; 11g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 233mg Sodium.

Posted in Appetizers, on November 15th, 2017.

 

blackberry_cuke_caprese_skewersSara_375

A quick and easy appetizer that’s very healthy and fun.

A post from Sara . . .I find dinner with my family to be a bit of fun because we are all so willing to try new foods and flavor combinations. I brought this appetizer with me to my brother’s house and everyone loved it. I chose it because it was so easy to make and it travels very well.

Typical of Southern California, I was on the road for almost 4 hours! It’s 130 miles from where I live in San Diego County, to where my brother lives near Pasadena. Can you tell the traffic was awful?

I love simple appetizers that are fresh and quick as well as pretty to look and easy to eat. These definitely fit the bill. The recipe came from a blog called The Sweetest Occasion, by Cyd Converse. I didn’t have the marinated mozzarella balls (but you can add your own seasonings if you’d like and roll them in some good EVOO). The blackberries were sweet. You DO want sweet blackberries because the appetizer is quite savory and to add an unripe blackberry (very tart) to the mix would be pucker-worthy. I made the platter at home and 4 hours in the car was fine. I squirted the balsamic glaze on them just before serving (hard to see in the photo, but really, I did use the glaze).

What’s GOOD: how easy they were to make. They traveled well. Everyone liked them a lot. They’re also very colorful – put onto a white platter, it looked SO pretty!  This recipe is a keeper!  I’ll serve this for years to come.

What’s NOT:I can’t think of any negatives for this jewel.

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

* Exported from MasterCook *

Blackberry Cucumber Caprese Skewers

Recipe By: The Sweetest Occasion (blog) by Cyd Converse
Serving Size: 12

25 mozzarella balls — fresh (mini ones)
25 blackberries — you need sweet ones
25 basil leaves — use large ones
25 cucumber — cut in chunks, preferably English cucumber Balsamic glaze to drizzle on top
25 Bamboo skewers, 3″ long

1. Using 3″ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then a folded basil leaf followed by a blackberry and a chunk of cucumber.
2. Line a tray with your finished skewers and refrigerate or serve right away.
3. Drizzle with balsamic glaze right before serving.
Per Serving: 286 Calories; 5g Fat (15.6% calories from fat); 10g Protein; 56g Carbohydrate; 21g Dietary Fiber; 13mg Cholesterol; 33mg Sodium.

Posted in Appetizers, Vegetarian, on June 2nd, 2017.

crostini_pea_puree_yogurt_mint

Seems like I’m on a roll lately with some really wonderful recipes. Not that any of them are my originals; they’re just ones that I’ve found someplace and they definitely need a permanent home in my kitchen repertoire.

With that lead-in, it won’t come as a surprise that I’m telling you, you’ve GOT to try this. I was just blown away by how delicious it is. Easy? Yes. Healthy? Yes, indeed. Unusual? Yes – certainly the mint added a lovely burst of flavor, but so did the lemon zest too. Really all of it is a burst of flavor. And most people can’t figure out what the “green stuff” is. Some guessed pesto.

pea_puree_4_crostiniI took this appetizer to my daughter Sara’s for Easter dinner. I’d made up the pea puree ahead of time, also the yogurt mixture, and I’d also toasted the baguettes too, the day before. I packed everything up in a little fabric ice chest and constructed them at the last minute. Easy to do. These aren’t fussy.

You’ll be very surprised by the taste of the peas – they contain SUGAR and garlic. The yogurt is just Greek yogurt (about half a cup is all) mixed with some fresh lemon juice, lemon zest, oil and salt. But when you put the whole “package” together, you get this lovely crunch in your mouth, the pea hits your palate, then the mint and the lemon zest. Altogether wonderful.

pea_crostini_platterIt’s easy enough to do most everything ahead – the pea puree, the yogurt, the toasted bread and at the last minute, construct them with the fresh mint on top. And a bit more lemon zest. To tell you the truth, I think I could make a meal of these.

What’s GOOD: everything about this little morsel is delicious. I can’t say enough good things about it. Let me know what you think . . .?? It’s easy to make (and make most everything ahead) and it’s not heavy or bad for you (except the fact that it’s mostly carbs).

What’s NOT: nary a thing that I can think of!

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

* Exported from MasterCook *

Crostini with Pea Puree and Greek Yogurt

Recipe By: Adapted slightly from Amy Scattergood, Los Angeles Times
Serving Size: 16

1/2 cup Greek yogurt, full-fat — or 2% may be okay
1 tablespoon olive oil
1/4 teaspoon sea salt
1 tablespoon lemon zest
PEA PUREE:
2 tablespoons sugar
2 1/2 cups frozen peas
1/4 teaspoon sea salt
2 small garlic cloves — minced
2 1/2 tablespoons olive oil
SERVING:
16 baguette slices — 1/4″ thick, toasted
Thinly sliced fresh mint for garnish
Grated lemon zest for garnish

NOTES: Use a baguette for the bread, or ciabatta. Brush the bread with olive oil, then toast to a golden brown. If using ciabatta, break each piece in half for a more normal appetizer serving.
1. Mix yogurt, olive oil, sea salt and lemon peel in a bowl and set aside.
2. Run hot-hot water over the frozen peas, then drain. Place in food processor with garlic, salt and olive oil. Blend until smooth.
3. Spread about 1 1/2 T pea mixture on each slice of bread, then spoon 2 tsp yogurt on top and garnish with sliced mint. Make these just before serving, and zest more lemon over all of it on the serving platter.
Per Serving: 127 Calories; 4g Fat (31.0% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 240mg Sodium.

Posted in Appetizers, Salads, Vegetarian, on May 21st, 2017.

georgia_cracker_salad

How many superlatives can I use here – oh my, fantastic, off the charts, amazing, is it possible, so good!

The other day I was looking through my to-try recipes for a salad to take to a function. I paused at this recipe I’d downloaded some time ago. I read it through. So easy. Could it really be that good? It doesn’t LOOK all that wonderful – kind of bland looking, really. And considering the ingredients (saltine crackers, tomatoes, green onions, hard boiled egg, mayo, salt and pepper) you might wonder. So I went to Paula Deen’s webpage and there is a video clip of her making this, with her son. She talked about its origins (Albany, Georgia) and that occasionally they feature this at the salad bar at their restaurant.

BUT – the reservation here is that it MUST be eaten immediately after you toss it together. Well, I could do that. All you have to do it chop up some fresh tomatoes (use good tasting ones, please) and chop up some green onions. Oh, and make 1-2 hard boiled eggs. And scoop out some mayo to add at the end. And crush a sleeve of saltine crackers (do it while it’s still in the paper sleeve). Nothing about this is hard. I had this all figured out in about 2 minutes. As I write this I haven’t taken it to the luncheon yet, but since I bought the ingredients, I just bought more and served it for a dinner I did here at home with friends.

OMGosh! This salad is just so crazy good. I made one recipe (using one sleeve of saltine crackers), one heirloom tomato, 2 hard boiled eggs, 3 green onions (using most of the tops too), pepper, maybe some salt, and the last thing you do is add the mayo. Have everything all ready ahead – I’d chopped the tomatoes and green onions, plopped the eggs in on top and just let that sit. I’d also put out about the amount of mayo I thought it needed and at the very last second it got tossed. I served it as a side salad. Paula Deen says where this recipe is from it’s served as an appetizer (or light lunch) with cold shrimp all around it. I think this would be hard to eat as an appetizer unless you served it with small plates and forks to eat it.

When I made it, I used about a cup of mayo. The recipe called for 1 1/2 cups, and I noticed in the video they added more as it was needed, and they may not have used a full portion either. I’d start with 1 cup and only add more if you think it really needs it.

When I take this salad to my function, I’m going to add a couple more chopped eggs on top (sliced, that is) instead of shrimp. What it will look like is a potato salad. But definitely it’s NOT! I can’t wait to make this again!

What’s GOOD: every single solitary smidgen of this is delicious. Worth making. Don’t eat a lot of it, then you won’t feel guilty for all the fat grams you’re eating. I’ll definitely be making this again soon.

What’s NOT: nothing other than the calories!

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

* Exported from MasterCook *

Georgia Cracker Salad

Recipe By: Adapted slightly from Paula Deen
Serving Size: 6

2 medium tomatoes — chopped
3 green onions — chopped (including most of the green tops)
2 large eggs, hard-boiled — finely chopped
pepper to taste
32 saltine crackers — (a sleeve)
1 cup mayonnaise — add more if needed, up to 1 1/2 cups

1. In a medium sized bowl combine the chopped tomatoes, green onions (use most of the dark green tops too as they add nice color), and the hard boiled egg(s). Grate in some pepper.
2. Crush the saltines in the sleeve until they are coarse pieces. Don’t overdo it – it’s nice to have a few larger pieces. Add it to the bowl, then add only enough mayo to make it moist – toss it well, then taste as you go. It may need another tablespoon or two of mayo. Mix well and serve immediately. Do NOT let it sit as it gets soggy.
SERVING: scoop into a bowl just slightly bigger than the salad. Serve as a side salad or with cold shrimp it would make a lunch serving.
Per Serving: 369 Calories; 35g Fat (81.0% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 442mg Sodium.

Posted in Appetizers, on April 2nd, 2017.

cauliflower_tapenade

Cauliflower isn’t exactly at the top of my vegetable “like” list. Not that I dislike it. That’s not it. It just doesn’t have all that much flavor – to me anyway. I know it’s good for me, though. I’d probably never have made this dish except it was served to me. It’s wonderful. Really delicious.

At the moment, cauliflower is the new “IN” vegetable. There’s cauliflower everywhere, including the new riced cauliflower at Trader Joe’s and Costco. When I’m served that ubiquitous mixed vegetable at a restaurant – with broccoli, maybe a red pepper strip or two, and some zucchini, perhaps, if there is cauliflower I may scoot it around my plate, thinking I’m going to eat it, but often I don’t. Steamed cauliflower just holds zero interest to my palate. I like cauliflower mashed to resemble mashed potatoes – with all kinds of good stuff in it like butter and sour cream. And I don’t dislike roasted cauliflower on occasion – the roasting (caramelization) makes it much more interesting and edible to me. And one of my very favorite green salads (Garlic VIP Dressing) has some tiny cauliflower florets (and toasted, sliced almonds too) in it. Coated with salad dressing, I love cauliflower. I think I prefer raw cauliflower, as long as it’s cut into fairly small bites.

If you like to make an appetizer, and you’d like it to be a bit more healthy, try this one. Normally a tapenade is olives – mostly olives. This has some, but it’s mostly cauliflower. You might be able to taste the cauliflower, or not. Surely people will ask you what it is. It does not look like hummus. It’s kind of light dirty brown (from the Mediterranean olives in it).

The cauliflower is tossed with some olive oil and a spice rub of some kind (Tarla used a blackened seasoning rub on it), then roasted until the tops were crispy brown. They they were combined with some pitted black and green olives, green onions, lemon juice, S & P. And more olive oil to make it smooth. Tarla used some olive bread (large baguette shape) and toasted the slices, then she scooped some of the cauliflower tapenade on top and served it with a salad. It could be served that way, or also as an appetizer. It’s also sprinkled with some smoked paprika on top – it wouldn’t be necessary to do that, but the smoked paprika adds a lovely little smoky taste to it.

What’s GOOD: it’s sort of healthy (though it has a goodly amount of olive oil in it) and you’ll get in a small portion of veggies when you serve it. It’s really delish.

What’s NOT: only that you do have to roast the cauliflower (about 15 minutes or so) first. Otherwise, it’s very easy to do. Do buy pitted olives if possible!

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

* Exported from MasterCook *

Cauliflower Tapenade

Recipe By: Tarla Fallgatter, cooking instructor, chef, 2017
Serving Size: 12

3 cups cauliflower — cut into 1″ florets
2 teaspoon blackened seasoning — or other spice rub
2 tablespoons EVOO
1 cup Mediterranean olives, mixed — pitted
2 green onions — sliced
2 tablespoons fresh lemon juice
1/2 cup EVOO — or more if needed
Salt and freshly ground black pepper to taste
Smoked paprika for sprinkling on top
Olive bread or Baguette slices — for serving

1. Preheat oven to 400°F. On a rimmed baking sheet toss the cauliflower with 2 T of EVOO and the spice rub. Bake until golden brown on some of the edges, about 15 minutes. Turn the florets once during the baking time. Remove and let cool.
2. In a food processor, combine oil, olives, green onions, and lemon juice; blend until mostly smooth. Add cauliflower and about 1/2 teaspoon salt plus pepper to taste; blend until smooth, stopping and scraping down the sides at least once. Taste for seasonings. Refrigerate until cool. Makes 2 cups.
3. Toast the olive bread or baguette slices, spread each piece with the tapenade and sprinkle lightly with smoked paprika.
Per Serving (tapenade only): 126 Calories; 14g Fat (89.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 45mg Sodium.

Posted in Appetizers, on November 22nd, 2016.

maple_sriracha_oyster_crackers_appetizer

Addictive? Well, yes. Tasty? Oh my, yes. Salty and sweet and everything you want in a little tasty nibble to serve with drinks or other appetizers.

I think I saw this recipe on Pinterest awhile back and visited the website, The Cookie Rookie. I made a decision, right there and then, that I’d make these. I bought the oyster crackers and made these little beauties. It’s really VERY easy to do.

You heat up a mixture in a large, wide frying pan – canola oil, unsalted butter, sriracha sauce (use your discretion as to how much – I used 1 T. for the recipe size below and it was lightly hot/spicy from the sriracha), maple syrup, honey and seasoning salt. Becky, the blogger who devised this recipe, uses Lawry’s Seasoned Salt, but I think you could use any kind of seasoned salt of your choice. Once the mixture is melted and simmering, turn off the heat and pour in all the oyster crackers.

You’ll stir it and stir it so the crackers absorb the liquid. DO mix it continuously and until ALL the liquid is gone. You need to do this, otherwise you’ll have a puddle of sauce later on. Eventually all that liquid will be absorbed as you stir. Then you pour them out onto a foil-lined baking sheet and bake for an hour at 200°F, stirring the crackers every 20 minutes. If you decide to do a double batch, use two baking sheets – you want the crackers to have some room around them so they dry and get crispy.

What’s GOOD: Oh gosh, these are so very good. I gave some to 3 close friends of mine at a breakfast one morning and they could hardly keep their hands out of the baggies. I served them with appetizers to some guests one night. Loved them. A lot. They’re crispy. They’re crunchy, kind of. They’re sweet. They’re hot. All at the same time. Altogether delicious! A keeper.

What’s NOT: nothing whatsoever. An easy recipe to make and do a day ahead if you want to. I think they’d keep for a week or so. Becky thought 2 weeks.

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

* Exported from MasterCook *

Sriracha & Maple Syrup Oyster Crackers

Recipe By: The Cookie Rookie blog
Serving Size: 8

1/4 cup canola oil
1/4 cup unsalted butter
1 tablespoon Sriracha sauce — or more if you like it hot
2 tablespoons maple syrup
1/2 tablespoon honey
1/2 tablespoon Lawry’s Seasoning Salt — or other seasoning salt
8 ounces oyster crackers — (I used Trader Joe’s)

1. Melt the oil and butter in a wide, large skillet. Add Sriracha, syrup, honey & salt. Bring to a low boil then turn off the heat.
2. Add the crackers and mix until the crackers are evenly coated. Continue to stir until all the liquid has been absorbed by the crackers (otherwise there will be a little puddle on the baking sheet).
3. Place on a foil-lined baking sheet. Bake at 200 degrees for 1 hour, stirring every 20 minutes. Cool and place in plastic ziploc bag to keep them crispy and fresh. Eat within a few days.
Per Serving: 251 Calories; 16g Fat (56.7% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 228mg Sodium.

Posted in Appetizers, on October 7th, 2016.

artichoke_crostini

Such a fun appetizer – artichoke hearts (frozen, defrosted) with garlic and a bit of fresh spinach, then pureed with lemon juice, Parmesan, Feta. THEN, the best part, served with a light sprinkle of lime salt (fresh lime zest mixed with flake salt). I absolutely loved it.

My assignment for the dinner group was an appetizer. Someone else was bringing gazpacho, so the hostess asked for something else, finger food of some kind. I scanned through my many recipes and found this, that I’d recently read from Valerie Bertinelli’s cookbook One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond. If you haven’t caught it, she has a show on the Food Network. Every dish I’ve prepared from the show, and now from the cookbook (at the library) has been gosh-darned good.

artichoke_puree1First, I defrosted a 12-ounce package of frozen artichoke hearts (Trader Joe’s), drained them, then lightly sautéed them in a little olive oil, then added the garlic and fresh spinach (just a few handfuls). That mixture got pureed in the food processor with a light amount of Parmigiano-Reggiano cheese, some Feta, fresh parsley, lemon juice, salt and pepper. It is improved with a bit of sitting in the refrigerator. Meanwhile, I made the LIME SALT. Nothing but a zested lime (the juice is not used in the dish) and some good flake salt. Some fresh, tasty radishes were thinly sliced, a baguette was sliced and the pieces lightly toasted, and it’s all done.

lime_saltMy friend Sue was visiting and she helped me make this, then we assembled them at the host’s home just before serving. One side of each baguette slice is rubbed with a raw half of a garlic clove (the mixture is fairly heady with garlic – it took about 2-3 garlic cloves to rub all the bread slices), then you pile the artichoke mixture on top, and wedge a slice or two of radish on top and sprinkle with the lime salt. See photo at right of the lime salt .

What’s GOOD: For me, this dish was just fabulous, and the lime salt is what makes it. You definitely taste the lime and the salt, but it enhances the subtle artichoke and garlic flavors. The crunch of the fresh radishes is also a big boost of flavor and good mouth-feel. I’d definitely make this again. Do note, if you’re interested, this is very low fat but high on flavor. If I’d had sufficient left overs, I was going to add a bit of olive oil and add it to some hot pasta. But no, didn’t have any left overs!

What’s NOT: There is a bit of prep to this, but it’s not excessive. It helped that I had a friend to help me with it and we got it done in less than 30 minutes. It takes very few minutes to assemble it if you have all the parts done ahead.

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

* Exported from MasterCook *

Pureed Artichoke Crostini with Lime Salt

Recipe By: Adapted from “One Dish at a Time by Valerie Bertinelli
Serving Size: 12

1 tablespoon olive oil
12 ounces frozen artichoke hearts — thawed and patted dry
2 cups baby spinach
2 cloves garlic — chopped
2 tablespoons fresh lemon juice — plus 1 teaspoon
1/4 cup Parmigiano-Reggiano cheese — grated
3 tablespoons feta cheese — crumbled
2 tablespoons Italian parsley — chopped
1/4 teaspoon kosher salt
Freshly ground black pepper
LIME SALT GARNISH:
2 tablespoons sea salt flakes
1 lime — zested
SERVING:
1 baguette — sliced into thin rounds and toasted lightly
2 cloves garlic — halved
4 radishes — very thinly sliced, for garnish

1. Heat the oil in a medium saute pan over medium heat. Add the artichokes, spinach, chopped garlic and 1 teaspoon of the lemon juice and saute until the spinach begins to wilt and the garlic becomes fragrant, 5 to 7 minutes. Remove from the heat and transfer to a food processor. Add the Parmigiano-Reggiano, feta, parsley and the remaining tablespoons lemon juice and pulse until smooth. Add the kosher salt and season to taste with pepper.
2. SALT: In a small bowl, combine the sea salt flakes and lime zest with your fingers. Set aside.
3. Cut the remaining garlic cloves in half and rub, cut side down, onto one side of each slice of toasted bread. Spread the artichoke mixture generously among the slices, place on a platter and serve with radishes standing up in the artichoke mixture and sprinkled with a tiny pinch of the lime salt (so you can see it on the radishes); or, spoon the artichoke mixture into a serving bowl and serve with the bread slices on the side. Garnish with the radishes and lime salt.
Per Serving: 139 Calories; 3g Fat (19.2% calories from fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 1385mg Sodium.

Posted in Appetizers, on September 29th, 2016.

Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner

A really fabulous yogurt and spinach dip. Not hard to make. I forgot to take a picture of the finished dish, so am using the one from the original recipe. Photo: Food52

Every summer my family gets together to celebrate 4 birthdays within a 2-week period (used to be 5 birthdays in a 3-week span when my DH was alive). I offered to have it at my house providing everybody brought dishes to round out the menu. I dug into my freezer and brought out various chops, sausages and steaks to grill. Sara brought a mango chutney and a lovely salad which I’ll write up soon. Karen brought a farro salad and her home made tomato-cashew jam. I ordered a big, fancy decorated cake (lemon with strawberry filling). Barbara brought a kale and cabbage salad. I made this delicious spinach/yogurt dip and I made pineapple salsa to go with the various grilled meats.

Since I knew we were eating heartily, I wanted to make an appetizer that was somewhat healthy, and this recipe seemed to be the one. I’d read it over at Food52, as I mentioned above, and it won one of their contests as “Best Spinach Recipe.” So that gave this one a leg-up over any number of other spinach type appetizers I might have made. Commenters said it was just SO good.

persian_yogurt_spinach_dip_ungarnishedExpecting 10-12 people for dinner, I knew I needed to double the recipe, which meant 24 ounces of baby spinach (just that was $8.00; yikes), and it’s amazing once it wilted down how little there was of it! I chopped it up first (so I wouldn’t have to do it afterwards when it was wet). I suppose you could use frozen spinach – it would simplify this dish some, but I wanted to make it authentically.

It’s a Persian recipe called Borani Esfanaaj. I found similar recipes at other websites with other slight variations in ingredients and in name, but they’re all very similar. What makes this one different, I think, is the crushed walnuts on top AND the use of dried mint. According to the background on this recipe, Shayma, the recipe’s author, said:

“A borani is a cold yoghurt-based dish from Iran. But that is a bit of a boring piece of info, right? Well, apparently, it has been said that Poorandokht, the daughter of the Sassanian Persian King Khosrow Paravaiz, loved cold yoghurt-based dishes. When she was proclaimed Queen, the name Poorani was given to yoghurt-based dishes. Later on Poorani turned into Borani. I so do like to believe this story 🙂 I love spinach and how it melds so well with yoghurt.”

persian_dip_mixingShayma suggests in the recipe that the use of dried mint gives this a more earthy, woodsy taste – I like that aspect of it. I sprinkled some of the mint IN the mixture, then more on top with the walnuts. You can certainly use your own discretion. I added one ingredient – a bit of lemon juice.

There, at left, is the mixture before I mixed it up very much. I used very little oil to wilt the spinach, so I added in a couple of T. of oil into the dip itself and put just a tiny drizzle on top to serve it. I could just kick myself for not taking a photo of my finished dish, with the sangak bread I served with it.

Do try to make this a few hours ahead so the flavors can chill and get friendly before you pull it out to serve it.

What’s GOOD: this was SO tasty. Loved the spinach, and using Greek yogurt (thicker than regular) gave the dip a nice consistency. Although you can’t taste the garlic, there are some added flavors in this (lemon juice for sure, the walnuts and definitely the dried mint). Well worth making. Easy to mix up ahead too. My family devoured it. Definitely one to make again.

What’s NOT: really nothing. A bit of a nuisance to chop up and wilt all the spinach, but it doesn’t take all that long to do.

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

* Exported from MasterCook *

Persian Yogurt & Spinach Dip, ‘Borani Esfanaaj’

Recipe By: Adapted slightly from a recipe at Food52
Serving Size: 6

12 ounces baby spinach
1 clove garlic — minced and divided into two separate batches.
2 tablespoons olive oil
10 ounces Greek yogurt, full-fat
salt and pepper to taste
1 tablespoon fresh lemon juice
1 tablespoon olive oil
GARNISH:
1 tablespoon dried mint — do NOT use fresh mint
1 handful walnuts — crushed
EVOO to drizzle on top
Flatbread, crackers, or Middle Eastern soft flatbread, like sangak, to serve

Notes: do use regular inexpensive olive oil for the cooking and to add into the dip; for the garnish, use EVOO, your best stuff, to drizzle on top. The spinach quantity seems like a lot – it’s not, as it wilts down to next to nothing! This dip must have dried mint – it imparts a woodsy kind of flavor to this, which makes it very authentic.
1. Chop the baby spinach finely.
2. Heat a very large saute pan, add a drizzle of olive oil, then add the small amount of garlic. Do not brown it. Add the chopped spinach and over low-medium heat toss until the spinach is completely wilted. Add a bit of salt. Drain well, then using your hands, squeeze out all the liquid.
3. In a bowl, add yogurt, the remaining minced garlic, a bit more olive oil, the squeeze-dried spinach and lemon juice; stir gently. Add salt and pepper to taste.
6. Transfer to the bowl you are serving it in (shallow, round bowl) and sprinkle with dried mint, crushed walnuts and a lazy trail of olive oil. Cover and refrigerate for a few hours for the flavors to blend.
7. Serve with sangak bread, flatbread, pita chips or flat crackers.
Per Serving: 255 Calories; 22g Fat (75.4% calories from fat); 9g Protein; 8g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 68mg 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.

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

* Exported from MasterCook *

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.

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

* Exported from MasterCook *

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.

Related Posts Plugin for WordPress, Blogger...