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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. Now in 2023, 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):

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

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. 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. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

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.

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.

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.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

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, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave 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.

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Posted in Brunch, Desserts, Miscellaneous, on March 12th, 2013.

mango_coulis

The easiest of sauces – you can make it as sweet as you prefer – I made it on the tart side. It would be great on top of French toast, breakfast yogurt (I can attest to that one since the left overs have garnished several morning bowls), or as a fruit puree with a creamy dessert like cheesecake. Yum.

If you read my blog regularly, you already know that I made Lindy’s Cheesecake and wrote up a post with a very brief history of Lindy’s deli in New York City. It closed in 1957, but the famous cheesecake lives on in home kitchens, and perhaps a lot of restaurants too, since the recipe became public. It was recently listed in Saveur magazine as one of the top 100 recipes ever.

lindys_cheesecake_slice2When I made it, I decided it needed something along side – something with some color. It’s too early in the season for reliably sweet strawberries, so I decided to use mangoes. It was perfect. The recipe came straight out of the Joy of Cooking: 75th Anniversary Edition – 2006. Maybe it was in Rombauer’s earlier editions, but this is the book I own because my old one from the 1950’s was falling apart. I looked up many other recipes, and they were all the same – mangoes, sugar of some form and either lime or lemon juice. Plus just a bit of water to make the sauce almost pourable. That’s it. See? I said it was easy!

I whizzed it up in the food processor, although the blender would likely work just as well. I used the frozen mango chunks from Trader Joe’s. You could use fresh mangoes too. Do defrost the frozen ones some so they will puree. Add some citrus (the lemon juice or lime juice) and add as much sugar as you want – I used about a rounded 1/4 cup of powdered sugar. You can use regular sugar too. Either one. And then some water – the texture of the mangoes will determine how much water you’ll need – you want it thick, but not so you can’t pour it. In the photo at top you can see it’s almost the consistency of pudding, but it spread out flat once I put it on the plate with the cheesecake.

What’s GOOD: the delicious FRESH taste of mango. Citrus does that in all of its guises. I made mine on the tart side since the cheesecake was already plenty sweet, but use your own judgment based on what you’re serving it with. It keeps for several days. I think the recipe said 3, but I don’t know why it wouldn’t keep a week. It is also fantastic drizzled over Greek yogurt for our breakfast. And I just know it would taste wonderful on French toast.
What’s NOT: it was perfect for how I needed to use it, as a sauce for cheesecake.

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Mango Coulis

Recipe By: Joy of Cooking, 75th anniversary edition, 2006
Serving Size: 5

2 whole mangoes — (or use frozen chunks, about 1 1/2 cups)
1/4 cup to 1/2 cup confectioner’s sugar — or more to taste
1 tablespoon fresh lime juice — or lemon juice
About 2-3 T water

1. If using frozen mango, defrost. If using fresh, peel and core mangoes and cut into 1″ pieces.
2. In a food processor or blender combine the mangoes, lime juice and water. Blend until completely smooth, then add the sugar and blend. Add more water if it’s too thick. Taste for sweetness and add more citrus or sugar. If you’re serving this with a very sweet dessert, you can make the coulis less sweet. Refrigerate. Ideally, use up within 3 days. Add leftovers to a morning fruit smoothie or pour over fresh fruit and yogurt. Would also be delicious on top of French toast.
Per Serving (based on 1/4 cup sugar): 78 Calories; trace Fat (2.4% calories from fat); trace Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.

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

winter_fruit_salad

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

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

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

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

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

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Winter Fruit Salad

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

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

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

Posted in Breads, Brunch, on December 20th, 2012.

choc_orange_muffins

Here’s another of those – TRUST ME –  recipes. When I tell you these are worth making, please just do it, right? Do you like vivid orange flavors? And chocolate? This positively is a match made in heaven. And they’re super easy too.

Muffin Tips:

(1) don’t over-mix the batter; and (2) bake to 205° internal temp (use a thermometer for that part)

A group of women was coming to my home to attend a cooking class, and each time we meet, the hostess (me this time) provides beverages (hot and cold) and some breakfast sorts of things (croissants maybe, fresh fruit, occasionally champagne) and a bread – perhaps banana bread or muffins. Even cookies. I had nothing particular in mind, but turned to one of my favorite little tiny cookbooks. What I’ve learned over the years is that every recipe in this book, Muffins: Sixty Sweet and Savory Recipes… From Old Favorites to New is reliable. Written by Elizabeth Alston,

Our daughter Sara, and her 15 & 7/8 year old daughter Sabrina

Our daughter Sara, and her 15 & 7/8 year old daughter Sabrina

it’s out of print, but you can still find it in a used book store. And if you click on the link there, you’ll find some used copies for a penny (plus shipping, of course). I bought it for myself in 2003, when it was new (along with the companion book about Scones – Biscuits and Scones: 62 Recipes from Breakfast Biscuits to Homey Desserts). I also gave these to my daughter Sara, because she and her daughter love to bake. She was telling me a few weeks ago that it’s her go-to cookbook for anything close to a muffin (there are all kinds from savory to sweet, and biscuits too). What’s good about this one is that every single recipe I’ve ever tried (and Sara says the same thing) has been exceptionally good.

choc_orange_muffins_batterLooking online to see what other people thought, I found several versions of this recipe, all with a few little changes. Never did find the exact recipe, so I stuck with Alston’s original, using yogurt as the dairy (you can use buttermilk too).

You might be skeptical at the amount of orange zest in the recipe – 12 muffins require the zest from 2 oranges. My oranges were very large, so I probably had more than usual – about nearly 3 tablespoons that I got using the microplane. And it uses 3 ounces of bittersweet chocolate. I rarely use anything but the best chocolate (SharffenBerger in this case), and the bittersweet is worth seeking out. I did NOT use chocolate chips, and I’m glad I didn’t because they’re too sweet and too uniform – it’s nice to have dots of larger pieces of chocolate. You know you’re eating a really good chocolate that way.

choc_orange_muffins_coolingThe muffins are standard as far as mixing – cream the butter and sugar, add eggs and beat until light and fluffy. Add the yogurt,  orange juice and zest, then the dry ingredients are gently stirred in with the chocolate at the last. There are two secrets to making muffins: (1) don’t over mix the batter – just stir until you don’t see any errant streaks of flour; and (2) bake them to EXACTLY 205°. In my oven that took 18 minutes. I used my fantastic Thermapen thermometer to test them and they were 204.9° exactly. Perfection. I cooled them in the muffin tin for about 10 minutes, then carefully used a plastic knife to release them and let them cool to room temp. And I’m absolutely guilty as heck – I ate one while they were still barely warm. Oh – my – gosh.  Was it ever good. Ideally bake them within an hour of serving, when the chocolate is still almost molten, but not quite. As it was, I made them the day before and kept them in a ziploc bag overnight. Reheat them if you’re going to make them ahead – but not for long as they would dry out, I’m sure.

What’s good: oh, the orange flavor and the chocolate. As they say, those are two flavors that are marriage material. Loved the intense orange flavor – much more orange-y than usual in a baked good – but it wasn’t over the top (as in bitter). And the irregular pieces of chocolate were such a sweet surprise as you eat it. Definitely a make-again muffin.

What’s not: absolutely nothing at all.

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Chocolate Orange Muffins

Recipe By: From “Muffins” by Elizabeth Alston (2003)
Serving Size: 12
NOTES: If you use a mini-muffin tin, you’ll get 36.

1 cup sugar — (I used about 7/8 cup)
6 tablespoons unsalted butter — softened
2 large eggs
1/2 cup buttermilk — or plain, unsweetened yogurt
1/4 cup orange juice — freshly squeezed
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon orange zest — (I used about 2+ T because the oranges were large)
3 ounces semisweet chocolate — chopped in irregular small pieces

1. Preheat oven to 400° (200° C). Lightly grease a 12 cup muffin pan, or line with paper liners. May also use mini-muffin tin (if so, use shorter baking time)
2. In a medium bowl, mix flour, baking powder, and baking soda.
3. In a separate mixing bowl, with an electric mixer, cream together butter and sugar until smooth. Beat in the eggs one at a time and continue mixing until the mixture is light and ribbony. Add orange zest, orange juice, and buttermilk (or yogurt). Use a spoon to add the flour mixture and stir it in just until mixed and there are no streaks of flour. Add the chocolate pieces and stir just until combined. Divide batter into muffin cups.
4. Bake for 15 to 25 minutes in the preheated oven (to an internal temperature of 205°) or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan. (My batch of these took 18 minutes. Do NOT over bake them or they’ll be dry. If making ahead, reheat them gently and for a short time.)
Per Serving: 244 Calories; 9g Fat (32.3% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 118mg Sodium.

Posted in Brunch, on August 21st, 2012.

huevos_in_a_hole

So what is it, you want to know? Tortillas in a stack of 3 with a hole cut out of the middle, like doughnuts, I suppose, crisped up with a little butter, then an egg dropped into the hole and fried both sides. Garnished with your choice of toppings: salsa, sour cream, cilantro, avocado. Yum.

Huevos in a Hole-001

Here’s how it went together. First I stacked up 3 of the smaller 5” diameter corn tortillas.

Then I cut a hole in the center with a 3” cutter. You need to use 3 tortillas because anything smaller – well, once you add the egg in the middle, it will overflow the hole! That doesn’t work!

Next I heated up a nonstick frying pan and melted about oil and butter, and set the tortillas in there to sizzle a bit. After about 2-3 minutes sizzling, I used a wide spatula to turn the group over on the other side – but first I melted more butter on the side of the pan (I pushed the tortilla stack over a bit first), then I held the tortillas up on the spatula while I tilted the pan so the melted butter would go into the center.

Once turned over (no picture of that part) I let that sizzle a bit. THEN I added the egg in the center and let it cook for about 45 seconds. Gently. Next I turned it over again, putting a last little pat of butter to melt underneath. If you don’t do that part the egg may stick – even though this was a nonstick pan, I’m recommending the additional butter anyway. I put a lid on it for about 20 seconds, then out onto a plate it went and everybody could add whatever condiments they wanted. I didn’t have avocado; if I had, I would have added that to the garnishes. The trick to this dish is getting the pan hot enough that the tortillas cook and get a little crispy, but not have it so hot that the egg over cooks or cooks too fast. Which would be easy to do. That’s why I cooked the tortilla stack some at the beginning. Adding a little oil to the pan will crisp it up, and I definitely think you should do it on both sides before you add in the egg. The recipe came from Pioneer Woman‘s blog.

Our grandson suggested that next time I fry up a few slices of bacon and put them in between at least one layer. That was a good idea. To be more authentic, a little spread of chorizo on one of the doughnut type tortillas would be good too. It might fall out when you turned it over – that’s the only possible down side. Maybe you could mix the chorizo with a little egg white so it would stick. Hmmm.

What I liked: the “huevos rancheros” taste combo. It was EASY to make. Really it was, as long as you have fresh salsa at hand and a little light sour cream. Do cook the tortillas long enough that they crisp up a bit, though. You want the egg to be a little runny, so it soaks in. This is not low calorie or low fat cooking; sorry!

What I didn’t like: nothing at all!

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Huevos in the Hole

Recipe By: From Pioneer Woman’s blog
Serving Size: 1
Serving Ideas : If you don’t mind the extra calories, I think adding a little mound of Monterey Jack cheese on top of the egg (after you’ve turned over the stack) would be especially delicious.
NOTES: The calorie count is higher than it should be – because you cut out the center of each tortilla, you’re only eating about 2/3 of a tortilla with each one.

3 whole corn tortillas — 5″ diameter
1 tablespoon butter — divided in 3 pieces
1 tablespoon vegetable oil
1 whole egg
salt and pepper to taste — to taste
fresh salsa, light sour cream, chopped cilantro and avocado slices for garnish
grated Monterey Jack Cheese (my suggestion)

1. Stack the three tortillas on top of one another and use a circular cutter to cut a 3-inch circle out of the middle. It needs to be 3″ otherwise a large egg will overflow the hole. Save center circles for another use (nachos or mini tacos, anyone?)
2. Heat a griddle or skillet over medium heat and add oil and melt one chunk of butter. Place the tortillas, still stacked, in the skillet so that the tortilla on the bottom soaks up some of the butter. Allow to sizzle some over medium-high heat for about a minute. With a wide spatula, lift tortilla stack and turn it over. Allow it to cook for about 2 minutes until the tortilla has gotten just a little crispy.
3. Put a little butter in the center hole, then carefully crack in the egg. Sprinkle with salt and pepper and let it cook for 1 1/2 to 2 minutes.
4. Move the tortilla/egg away from the cooking area for a second, then melt on the rest of the butter. Carefully flip the tortilla/egg to the other side so that the tortilla on that side will soak up some of the butter. Sprinkle the top with Jack cheese in a thin layer (not thick), if desired. Continue cooking until egg is cooked to your liking and the cheese is melted. Put a lid on it to help melt the cheese.
5. Serve with salsa, sour cream, and other garnishes.
Per Serving (not accurate as it assumes you’re eating 3 whole tortillas, and probably larger ones than I used): 463 Calories; 32g Fat (61.0% calories from fat); 11g Protein; 35g Carbohydrate; 4g Dietary Fiber; 243mg Cholesterol; 308mg Sodium.

Posted in Breads, Brunch, on March 10th, 2012.

blackberry_lemon_thyme_muffins

The minute I spotted this recipe I knew I wanted to try it. Fresh thyme in a sweet muffin? It sounded so interesting. Plus some fresh blackberries, which are available in our markets almost year ‘round now. And lemon – we have an abundance of them on our trees, although in this case it was only the zest that was needed. The recipe is in the most recent issue (March, 2012) of Bon Appetit.

blackberry_muffins_collageSince I love to bake, it was a no-brainer to try this – read the recipe through first (something I often forget to do) – and begin. The crumble topping (cake flour, butter, fresh thyme baking powder, sugar and an egg yolk) is made first and chilled (even a day ahead is okay). The muffin batter has several steps – and in fact this particular batter requires lots of stand-mixer time – 2 minutes of just butter, 2-3 minutes once you add sugar, another 3-4 minutes once you add the eggs and vanilla. Then everything slows down – you add the buttermilk, then the dry ingredients. What it made was a really, really light batter

Meanwhile, the blackberries are halved – that’s not something I’ve ever done before I must admit – and you actually want some of the berries to macerate a bit in the batter to give it some dark berry color. The berries are just folded in, then plopped into lined muffin cups. The recipe indicated using those fancy paper liners – the tall, waxed paper type that makes a very large muffin. I just used regular muffin liners and my regular muffin tin. The chilled crumble is sprinkled on top (about a tablespoon per muffin) and into a 325° oven they went for 40 minutes. I ended up with quite a bit of topping leftover – I suppose I should have made 18 muffins, or even 20 of them so I used up all of the crumble. Don’t know exactly what I’m going to do with the rest of it. It’s too nice to throw out . . . any ideas for me, kind readers?

Since I now have a Thermapen Instant Read Thermometer (wow, is that thing a real beauty – expensive – but it does register temp within about 3 seconds) I use it at any and all occasions. I quickly looked up online what temp the interior is supposed to be of a baked sweet muffin – it said 210°, and at 40 minutes that’s exactly what they were. They cooled in the tin for about 10 minutes, then I took them out and onto a rack while I baked the remaining 4 muffins (the recipe makes 16).

My DH has just planted a new herb garden for me – in two deep and long raised flowerboxes that sit outside on a short wall in our patio, and we have new, tender thyme in one. I chopped up two teaspoons of it (one went in the crumble topping, the other in the muffin batter itself – next time I’d add more).

What I liked: well, I liked the thyme. A lot and I’ve upped the amount in the batter by half (from 1 tsp to 1 1/2 tsp). Loved the blackberries. I’d also add just a bit more sugar. Maybe because an insufficient amount of the topping ended up on top (where there was some sugar) the muffins were just a bit too savory. I’d have to try them again to know for sure. I’ve increased the sugar in the recipe below or serve with a sweetened butter. I liked the silky cake-like texture (from the cake flour and all the long mixing). I also liked that each muffin had just 11 grams of fat! Surprising, when there was a cube of butter in the batter and 3/4 of one in the crumble.

What I didn’t like: really nothing – all the flavors were delish, and the cake so very tender. I might add some toasted walnuts? More vanilla?

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Blackberry, Lemon and Thyme Muffins

Recipe By: Adapted from Bon Appetit, March 2012
Serving Size: 16
NOTES: Can be made 1 day ahead. Store cooled muffins airtight at room temperature for up to 2 days. If storing longer, freeze, individually wrapped in foil and in a sealed plastic bag.

CRUMBLE:
1 cup cake flour
1/4 cup sugar
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter — (3/4 stick) chilled, cut into 1/4″ cubes
1 large egg yolk
MUFFINS:
1 cup all-purpose flour — plus 2 tablespoons (for blackberries)
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup unsalted butter — 1 stick, room temperature
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons lemon zest — finely grated
1 1/2 cups blackberries — fresh, about 6 ounces, or frozen, thawed, drained, halved lengthwise
1 1/2 teaspoons chopped fresh thyme

1. CRUMBLE: Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
2. MUFFINS: Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners.
3. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl.
4. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2-3 minutes longer.
5. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
6. Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices.
7. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
8. Bake until tops are golden brown and a tester comes out clean when inserted into center (or to an internal temperature of 210°), about 50 minutes for large muffins and 40 minutes for standard-size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature.
Per Serving: 267 Calories; 11g Fat (38.0% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 308mg Sodium.

Posted in Breads, Brunch, on March 2nd, 2012.

harvest_pumpkin_scones

Are all scones beautiful? Certainly not if you look at mine! But, these have a nice rich, tender scone texture with all those lovely spices (similar to pumpkin pie), some crystallized ginger, and pumpkin puree.

Can you just tell these scones are craggy? I love that word – craggy. Means rugged and uneven: a craggy face, for instance. These are not your more common –  pretty, perfectly formed triangular scones with smooth tops and edges. The dough is raggedy and slightly bumpy. Even a tad on the difficult to form. But I didn’t over-handle it just so it wouldn’t get tough. I needed a breakfast bread for my DH’s men’s Bible Study group, and went to my internet file, and there was this one. It came from King Arthur Flour about 2 years ago, and if you want to see their version, click here.

My pantry shelf still had two large cans of pumpkin puree from 2010. Long past its use by date, but I know those dates are just suggestions. Canned goods usually don’t have a problem for several years. But I only used 2/3 of a cup of the pumpkin, so I’ll have to find something else to use some of the remainder. I could freeze it, but that’s taking up valuable real estate in my freezer. Not what I want to do with it for sure! If I had 3 freezers, they’d all be full. I just know it. But those kinds of confessions are for another post . . .

The scones were cinchy easy to make – flour, baking powder, sugar, some spices (cinnamon, allspice, ginger and nutmeg), a cube of butter, a couple of eggs and the pumpkin puree. That’s all there is in it. As I mentioned the dough was a little on the dry side – I ended up adding a couple of tablespoons more pumpkin to help bring it together. I could have added some milk instead, but with so little pumpkin in it, I knew a little more wouldn’t hurt. You could easily makes these in rounds, or the triangles – whatever you prefer. I molded the dough into a kind of rectangle and cut the wedges easily enough.

One unusual step was putting the baking sheet (with raw scones on it) in the freezer for 30 minutes. I’d guess that’s to freeze the butter – or at least chill it a lot – helps to make tender pastry products. Into an oven it went. I looked up what the finished temp is supposed to be (the internal temp) for scones, and found out it was 200°, so that’s exactly how long I baked them. Actually it went a couple degrees over that.

Right out of the oven one of those scones yelled out to me – I had to taste one, right – this is quality control! They’re delicious. I made half a recipe (6) so those were mostly eaten by the guys. I knew if I wanted to know how they tasted I needed to eat one. Actually I cut them slightly smaller and had 7, so eating one was just right!

What I liked: the very tender crumb. The pumpkin flavors – the pumpkin itself, but also the spices. AND the crystallized ginger. Love that stuff!  I’m a fan of crystallized ginger, so I loved the little bit of sweet-tart crunch from the little nuggets. Worth making.

What I didn’t like: the dough was a bit hard to shape – not un-do-able, just craggy, as I mentioned. Didn’t make a whit of difference to the taste, which was really good!

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Harvest Pumpkin Scones

Recipe By: King Arthur Flour blog
Serving Size: 12
NOTES: If the mixture is dry, add a tablespoon more canned pumpkin puree. If too wet, add just a bit of flour until it’s malleable.

2 3/4 cups all-purpose flour
1/3 cup sugar [I used Splenda]
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup crystallized ginger — minced, or cinnamon chips, or chocolate chips, or up to 2 cups
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar — for topping, optional

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
3. Stir in the ginger and/or chips, if you’re using them.
4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added 2 cups of fruit, nuts, etc.). The circles should be about 3/4″ thick.
8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
9. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12. Bake the scones for 22 to 25 minutes, or until they’re golden brown (to an internal temp of 200° or a toothpick inserted into the center of one comes out clean, with no wet crumbs). If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
13. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
Per Serving: 260 Calories; 9g Fat (30.4% calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 355mg Sodium.

Posted in Brunch, Vegetarian, on September 16th, 2011.

tomato_corn_cheese_pie

Will you just trust me on this one? Make it, please. Providing you like tomatoes. And cheese. And fresh corn. And pie crust. Oh, it’s so utterly delicious.

If you’ve been reading my blog for a long time, you may remember that I posted a similar pie two years ago. It was called a Savory Tomato & Gruyere Pie. And, in fact, this one is also savory, also full of tomatoes, and gruyere cheese. But after I made that pie in 2009 I also made another one – a Tomato & Corn Pie in a Biscuit Crust. I particularly liked the corn in the 2nd rendition. But I thought the first one had better taste. So this time I had both recipes handy and decided to make some changes. All for the better, I assure you! I think this recipe has all the best of both recipes in it. If you’d prefer to use the biscuit crust, by all means do so.

I made a short crust tart shell (you can either roll it out and place in the pie plate, or press it in if you’re piecrust-challenged) and put it into my 9-inch pie dish. I sautéed some onion, added the fresh corn cut off the cob, and a little bit of Sriracha sauce. After the pie shell baked for awhile, I spread the bottom of the crust with about 3 ounces of garlic-and-herb Boursin cheese. It’s a protective layer to keep the moist veggies from soaking into the tender, flaky piecrust. And I used Boursin because I didn’t have any cream cheese in the refrigerator. This worked just fine. The pie shell was still fairly warm, so the cheese really softened a lot. Then I poured in the onion-corn mixture and spread it around. Meanwhile, I’d cut up about 2 1/2 cups of fresh heirloom tomatoes. I cored the tomatoes, cut them in wedges, then squeezed the dickens out of them and put them on some paper towels. Then I squeezed them again to get almost all the juice out of them but still keep the pieces intact. Then I cut the tomatoes into pieces and placed them in the pie and sprinkled the top with a small handful of sliced basil. Then I mixed up the Gruyere cheese, mozzarella cheese and mayonnaise (sinful, I know) and dabbed little pieces all over the top of the tart. There isn’t enough to really spread; besides, the mixture is very sticky, so I used my hands and dropped little bits of it all over the top, then used a spatula to sort-of spread it more evenly. There will be a few holes here and there.

tomato_corn_pie

That’s it – bake for about 30 minutes – until the cheese is bubbling away. I let it sit for a few minutes (letting it rest for about 10 minutes would be best – it will cut better), slice and serve with a few more bits of fresh basil on top. I made a green salad with some soft butter lettuce and my latest Lemon Sherry Vinegar Salad Dressing. Perfection. My DH raved.  And raved. I cut us each one slice for dinner and it was all we could do to keep our forks out of the pie plate to have more. We were good. But I had it for lunch the next day, heated in the microwave for about 45 seconds. More perfection!

printer-friendly PDF – doesn’t include the pie crust
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Tomato Corn Pie

Recipe By: Adapted significantly from Simply Recipes blog
Serving Size: 7-8
NOTES: If using Gruyere, it’s a very salty cheese, so don’t salt

1 whole pie shell — 9 inch unbaked
2 teaspoons canola oil
1/2 whole yellow or red onion — chopped finely
2 cups fresh corn — cut off the cobs (2-3 ears)
1 teaspoon Sriracha sauce — (or more to taste)
2 1/2 cups tomatoes — cut in half horizontally
3 ounces Boursin cheese — at room temperature, garlic flavored
1/4 cup basil — sliced in thin strips
2 1/2 cups grated cheese — a combination of Gruyere and Mozzarella
2/3 cup mayonnaise
Freshly ground black pepper
Basil leaves for garnish

1. Preheat oven to 400°F. Line the unbaked pie shell with waxed paper and add pie weights, pushing them up the sides if possible. Bake for 10 minutes or longer until lightly golden. Reduce oven temp to 350° and bake for another 5-10 minutes. Remove pie shell from oven. Allow to cool just a couple of minutes and gently remove waxed paper (and pie weights), using the waxed paper as a sling. Set pie shell on a rack while you complete the rest of the pie. You can make the pie shell earlier in the day and let it sit at room temp until you’re ready to continue.
2. Squeeze as much moisture as you can out of the chopped tomatoes, then drain on paper towels. Again squeeze gently in your hands, too, to get the last bit of juice out, without pulverizing the tomato flesh in the process. Chop the tomatoes into small bite-sized pieces.
3. In a medium saute pan heat canola oil and cook over medium heat until the onion is limp. Turn up the heat and add the corn and continue cooking until the corn has browned just a little bit, at the most 2 minutes. Remove from heat and add the hot sauce and stir to mix it well. Set aside.
4. Spread the softened Boursin cheese all over the bottom of the baked pie shell, then gently pour in the onion-corn mixture and spread it around, out to the edges too. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
5. In a medium bowl, mix together the grated cheeses, mayonnaise and freshly ground black pepper. Using your hands (it’s gooey) drop small little clumps of the cheese mixture all over the top of the pie, spreading it out to the edges as much as possible. There will still be a few holes here and there.
6. Bake until browned and bubbly, anywhere from 25 to 45 minutes. Cool for 10-15 minutes, sprinkle top with more chopped basil and serve in wedges.
Per Serving (includes the pie shell): 546 Calories; 46g Fat (71.8% calories from fat); 15g Protein; 25g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 631mg Sodium.

If you’d like to try my short crust shell, this is the recipe I use most often (and that isn’t often because I rarely bake pies, but when I do, this is my go-to recipe). It’s one I got from a Joanne Weir cooking class eons ago (probably 10-15 years) and once I saw how easy this was (even for me who is sometimes piecrust-challenged) I’ve made it many, many times. Sometimes I roll it out, other times I use the press-in technique in the recipe.

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Short Crust (Press-In) Tart Shell

Recipe By: Joanne Weir, from one of her cookbooks
Serving Size: 8
NOTES: This is oh-so-good, and easy. This is a very rich, tender and crumbly pastry. It doesn’t act like a traditional piecrust. If using this for a savory filling (like quiche), add only about 1 tsp. of sugar, and eliminate the lemon zest. I have also successfully rolled this out with a rolling pin (for a piecrust, not a tart). Just don’t get the dough too thin or it will fall apart once you try to transfer it to a pie plate.

1 1/4 cups all-purpose flour
1 tablespoon sugar — (if making a dessert)
1 pinch salt
1 teaspoon grated lemon zest — (if making a dessert)
10 tablespoons unsalted butter
2 teaspoons ice water — or more as needed

1. Warm butter at room temperature for a maximum of 15 minutes before proceeding.
2. In a food processor fit with a metal blade, mix the flour, sugar and salt with a few pulses. Add lemon zest and butter and pulse until mixture resembles cornmeal. Add about 2 tsp. of water, or up to a maximum of 1 T., just until the dough holds together into a ball. Remove from the processor, flatten into a 6-inch disc and wrap in plastic. Refrigerate 30 minutes or up to 24 hours.
3. Remove pastry from refrigerator and allow to sit out (covered) for about 15-20 minutes before proceeding. Have ready a 9-inch tart shell with removable bottom. Or you may use a traditional pie plate. Take a small piece of pastry, about 1 inch by 3 inches and press it into the side evenly. Continue adding more pieces until you have a solid edge. If the dough is too stiff, press it between your palms to warm it slightly, then make into a kind of rope and press into side of tart shell. Take remaining pastry and press in pieces into bottom of pan and pat out so the pastry is mostly even. Do your best to press the corners so that right angle doesn’t become too deep with dough. Set the shell in the freezer for 30 minutes before baking. Use this time to preheat the oven to 400°.
4. Line the pastry with parchment or waxed paper and scatter dry beans or pie weights into the parchment. Make sure the beans reach up close to the edges. Bake until the top edges are very lightly golden, about 10-15 minutes. Remove the parchment and weights, reduce oven temperature to 375° and continue to bake until the shell is golden brown, another 15-20 minutes.
Per Serving): 204 Calories; 15g Fat (63.7% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 19mg Sodium.

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

grilled_pineapple_nutella

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

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

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

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

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

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

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Grilled Pineapple with Nutella

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

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

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

Posted in Brunch, on September 1st, 2011.

corn_bacon_cheddar_strata

Oh my goodness. I can’t wait to tell you about this brunch dish. It was SO good. Rockin’ with lots of flavor – from the bacon and the corn (fresh off the cob). Well, and the sharp cheddar too. I have a whole bunch of recipes to share with all of you, but you’re just going to have to wait until I can write up the recipes for each and every one of them, process all the photos, and write the stories.

I’ve had this recipe in my to-try file for awhile – it’s one from Diane Phillips (whose nickname is the “Diva of Do-Ahead”). Her claim to fame is, as her nickname implies, make-ahead dishes for every kind of celebration meal. Our recent multiple-family-birthday brunch was the perfect occasion. Corn is in season still. Bacon makes everything good. And I had a hunk of good Tillamook sharp cheddar. And eggs, and milk and sourdough bread, and butter, and green onions, dry mustard and hot sauce. Because of schedules, we needed to eat a fairly early brunch (10:30) so I really needed to make something ahead. Bingo! strata_cut

Sourdough bread was sliced about 1/2 inch thick, corn and green onions were sautéed lightly, bacon was cooked, crisped and crumbled, eggs and milk were combined with the salt, dry mustard and hot sauce, and the hunk of cheese was grated. I did change one little thing in the recipe – I spooned all the corn in the middle rather than half of it on top. I found all the corn mixed in with the milk/egg mixture a bit hard to handle. So there at left you can see the cut casserole . . . there are two layers of bread, two layers of cheese and the milk/egg mixture poured twice. An the corn in the middle. I covered it in plastic wrap and it chilled overnight. An hour out at room temperature was all it needed, before going into a 350 oven for 45 minutes. We let it sit for about 10 minutes before serving.

I noticed that the top bread pieces were a bit crispy – I thought, “oh, no,” but I needn’t have worried – everybody loved the crispy toasty bread parts, me included. Be sure to use a large 9×13 pan as it will fill it nearly to the top. Not the custardy part – just the bread and cheese part. You can also make these in individual  (large) ramekins if you want, everything is made the same, but just bake for 15-20 minutes instead of the 30-40 minutes for the big pan. Actually I baked it for 45 minutes to get the top just golden brown. The interior of the strata isn’t solid in custard – know that – it just barely holds everything together. I think all the egg and milk mixture was pretty-much soaked up in the lower layer of bread.

What I liked: well, everybody except the 10 year old loved it, but he’s a finicky eater anyway. The 4-year old loved it, the 13-year old loved it and all the adults loved it. The textures were so good – the cheddar was perfect. The fresh, sweet corn was, well, fresh and sweet. I bought applewood bacon, which was delish. Loved it all.

What I didn’t like: maybe I’d cut down a bit on the amount of corn – no one could quite contain the volume of corn on their plates and it wasn’t set up in custard, so it spread out. Tasted fine, but I think I could reduce the amount by about 1/3. Otherwise, I’d make it as the recipe suggests!

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

Corn, Bacon and Cheddar Strata

Recipe By: Adapted slightly from Diane Phillip’s book, Happy Holidays (she’s the Diva of Do-Ahead).
Serving Size: 10
Serving Ideas: I served this with a big green salad, fresh fruit, and some grilled pineapple.
NOTES: This can also be made in individual ramekins – prepare as noted, but bake for about 15-20 minutes only, or until golden brown on top.

2 tablespoons unsalted butter
3 cups fresh corn kernels — cut from the cob
4 whole green onions — chopped, including some of the green
8 large eggs
2 cups whole milk
1 teaspoon salt
1 teaspoon dry mustard
About 6 shakes of Tabasco, or 1/2 to 1 tsp sriracha sauce
1 pound white bread — loaf, cut in 1/2 inch slices
4 tablespoons butter — to spread on the bread
12 ounces bacon — cooked and chopped
3 cups cheddar cheese — white, sharp, shredded

1. Coat the inside of a 9×13 ceramic dish with butter or cooking spray.
2. In a large saute pan, heat the 2 T. butter and saute corn and green onions for 2-3 minutes. Set aside.
3. In another large bowl (one that pours would be good!) whisk up the eggs, then add the milk, salt and dry mustard. Add hot sauce and combine. Stir in the corn and set aside.
4. Arrange a layer of sliced bread in the pan, wedging in smaller pieces to completely cover the bottom. Melt the remaining butter and brush on the bread. Sprinkle with half the bacon and half the cheese. Pour half of the egg/milk/corn mixture on top. (You can spoon all the corn into this middle layer if desired, but don’t pour on all the egg mixture.)
5. Arrange the remaining bread on top, brush with the remaining melted butter and pour the remaining egg mixture on top, pouring it all over the top of the bread. Press the bread down so all the surfaces of the bread have soaked into the egg/milk mixture. Sprinkle on the remaining bacon and cheese. Cover and chill for at least 8 hours. At this point you may refrigerate it for up to 4 days.
6. When ready to bake, remove casserole from refrigerator and allow to sit out for 45 minutes. Preheat oven to 350. Bake casserole uncovered for 30-40 minutes, or until it is puffed and golden.
7. To freeze: if you prefer, you can go ahead and bake the casserole, but just for 23 minutes, cool to room temp, cover well, freeze for up to a month. When ready to serve, defrost in the refrigerator, covered, then bake for 15-20 minutes at 350, until warmed through. May be served warm or at room temperature.
Per Serving: 650 Calories; 43g Fat (58.8% calories from fat); 31g Protein; 36g Carbohydrate; 2g Dietary Fiber; 260mg Cholesterol; 1341mg Sodium.

Posted in Brunch, Chicken, on August 6th, 2011.

mild_turkey_breakfast_sausage

Periodically I mix up a batch of turkey sausage – the breakfast sausage type. When I want to feel a bit more virtuous. When I want to watch calories and fat. Usually I freeze them, 4 little patties to a package wrapped in plastic wrap, with plastic in between the layers. Will I say they taste just like pork sausage? Well no, they don’t. But they’re good enough, and certainly better for us. My DH and I have one little patty each with our breakfast of yogurt and fruit and a half a piece of whole grain toast.

They’re really simple to make – it’s just some fresh ground turkey (do use some dark meat otherwise the sausage will be very, very dry) – and add in the herbs. A couple of years ago I posted a recipe for some very spicy turkey breakfast sausages. They’re really highly seasoned with not only herbs but a lot of heat-spice too. These are different – they’re quite mild – similar to the kind of spice you’d find in store-bought pork breakfast sausage. My friend Sue made these for us when we visited her recently. A friend of hers had given her the recipe. It’s a good one.

My only advice is that when you sprinkle in the herbs, sprinkle them all over the meat. Turkey meat is harder to mix up (like when you’re making meatloaf with ground beef) and you may end up with one part of the meat with all the herbs. Form into patties and fry up them or freeze as I mentioned above. The photo at top is the raw patties.

What I liked: that it’s turkey, not pork; that it’s lower in fat; and the mild seasonings in it.

What I didn’t like: nothing really. Just know that it’s not trying to substitute for pork.

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Mild Turkey Breakfast Sausage

Recipe By: From my friend Sue, from a friend of hers
Serving Size: 12-15

1 pound lean ground turkey
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon dried marjoram
1 pinch red pepper flakes
1 pinch ground cloves

1. Place turkey in a mixing bowl. As you add the seasonings, sprinkle them all over the meat, which makes it easier to distribute it when you mix it in.
2. As gently as possible mix in the herbs and form into about 12-15 small patties.
3. Fry them up immediately or wrap in plastic wrap and freeze. When frying them, add just a little jot of canola oil to the pan and cook them over medium to medium-low heat, mostly covered. Cooking over high heat will make them dry and tough.
Per Serving: 44 Calories; 2g Fat (43.6% calories from fat); 6g Protein; trace Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 164mg Sodium.

Two years ago: Plums – everything you want to know about them
Three years ago: Summer Shrimp Salad
Four years ago: Green Beans with Shallots and Balsamic Vinegar

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