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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in 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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MasterCook 5+ import file – click to run MC or right click to save file

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

Posted in Breads, Brunch, on May 25th, 2011.

banana_brunch_spice_cake

Exactly how or why I looked up this recipe, I don’t know. It was recent, so I don’t remember whether it was written up on somebody else’s blog or what. But anyway, the title of the recipe was what intrigued me. A cake just for a brunch. Okay. And bananas too. I was recollecting a good banana cake my mother used to make (and I can’t find her recipe for it). This recipe was uploaded to food.com in 2007.

I did change the recipe just a little bit – I added more cinnamon – well, I rounded the 1 1/2 teaspoons quantity, and I added some freshly grated nutmeg and some ground ginger. Hence it’s now a banana spice cake. It’s not a very high (thick) cake. It’s certainly sweet enough to be a regular cake-cake, and next time I might reduce the sugar in the batter to about a rounded 1/2 cup. But that’s really up to you. I’d say it’s quite low fat (14 grams for a serving, and the servings are large, really large). But my DH will only eat a bite of two of it since it’s loaded with carbs (42 grams) what with the sugar and bananas. Next time I make this I might add half yogurt and half milk since yogurt adds nice moisture to breads and cakes.

When it was warm out of the oven, I did have a small square of it. Oh was it good. Not quite as good the next day when I had a little smidgen (the remainder has gone into packages in the freezer). The cake had a really tender crumb when it was warm – more tender than I’d think anything made with Bisquick could be, actually. Now, I’m not telling you this is the greatest thing I’ve ever made, but if you need an excuse to bake something with some over-ripe bananas, this will fill the bill. It’s very easy to put together – really it is. The topping is easy to make too (don’t eliminate it because you’ll like the crunchy texture). The person who uploaded the recipe mentioned that when her bananas get too ripe, she sticks them whole into the freezer. When she wants to make this cake, she pulls out the blackened bananas, defrosts them in the microwave and they’re just right for the 1 1/2 cups of banana needed. I used 3 1/2 bananas to get 1 1/2 cups. One recipe for this suggested 4. Probably best to measure it!

printer-friendly PDF for Banana Brunch Spice Cake

Banana Brunch Spice Cake

Recipe By: from food.com’s website, 2007
Serving Size: 12 (maybe more like 15)

2 1/2 cups biscuit mix — (Bisquick)
3/4 cup packed brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg — freshly grated
1/2 teaspoon ground ginger
1 1/2 cup bananas — ripe, mashed (about 4 med.)
3/4 cup milk
1 egg
1/4 cup vegetable oil
1/2 cup chopped walnuts — (or pecans)
1/4 cup packed brown sugar
2 tablespoons butter — melted

1. Heat oven to 350 degrees. Grease 9×13″ baking pan with butter.
2. Combine Bisquick, 3/4 cup brown sugar and spices. Add banana, milk, egg and oil; mix well. Spread into prepared pan. Combine nuts, 1/4 cup brown sugar and butter; sprinkle evenly over batter.
3. Bake about 30 minutes or until golden brown. Will keep for 2 days at room temp.
Per Serving: 308 Calories; 14g Fat (40.8% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 359mg Sodium.

A year ago: Pancetta Crisps
Two years ago: Grilled Skirt Steak with Quesadillas

Posted in Breads, Brunch, on May 13th, 2011.

applecheddarscones

Last Saturday our daughter from San Diego, Sara, came up to visit for a few hours. Every once in awhile she has a part of a day off from family activities, games to go to or practices to watch with their two children. We had a delightful visit and I whipped together a breakfast for us. These scones sounded appealing to go with the ham, asparagus and gruyere frittata I made – see photo below. We had ham leftover from Easter, and Gruyere cheese in the fridge, so it was simple to put together. I used a shallot in the mixture, and some fresh herbs from our garden – chives, thyme and dill.

ham_asparagus_frittataThis scone recipe I read over at Smitten Kitchen’s blog, awhile back. They have a light sweet touch to them, but not overly so. The sharp cheddar cheese added a nice tang to them, and the little pieces of apple provided the sweetness. After my first bite I thought they tasted like an apple turnover, or almost like apple pie, but it was certainly a whole lot easier to make these than to roll out dough and make turnovers. They disappeared (I made a half recipe and we ate them all between the three of us) in a hurry. I did change the recipe just a tad – I used a little less sugar (although I did sprinkle the tops with granulated sugar), a bit more baking powder, and because I didn’t have a tart apple, I used a Braeburn. That apple type added more sweetness to the scone, so that’s why I used less sugar.

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Apple Cheddar Scones

Recipe By: Slightly adapted from Smitten Kitchen blog
Serving Size: 6
NOTES: Do ahead: Scones are best the day they are baked. However, they can be made ahead of time and stored unbaked in the freezer until you need them. Simply brush them with the egg wash and sprinkle them with sugar, and bake them still frozen for just a couple extra minutes. This way they are always freshly baked when you want them. According to Smitten Kitchen, these scones were passable on day two and terrible on day three. We ate our at the first sitting. This recipe makes 6 large scones or 12 smaller one (see photo). If you use a sweeter apple, reduce the sugar in the batter.

2 whole apples — about 1 pound, firm tart
1 1/2 cups all-purpose flour
1/4 cup sugar — plus 1 1/2 tablespoons for sprinkling on top
2 teaspoons baking powder
1/2 teaspoon salt — plus additional for egg wash
6 tablespoons unsalted butter — chilled and cut into 1/2-inch cubes
1/2 cup sharp cheddar cheese — shredded (white is recommended)
1/4 cup heavy cream
2 large eggs

1. Position a rack at the center of oven and preheat oven to 375 °F.
2. Peel and core apples, then cut them into wedges, then into small bite-sized pieces. Place them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Remove the parchment paper from the baking sheet (with the apples on it) and allow them to cool completely, about 10 minutes. Leave oven on and allow baking sheet to cool.
3. Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
4. If you don’t have a stand or hand mixer rub the cold butter into the flour mixture with your fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don’t overmix it though it will be harder to do this by hand.
5. Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges or cut them into rounds or squares. Transfer them to the baking sheet that’s been lined with a fresh piece of parchment paper, leaving at least 2 inches between each scone.
6. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 20 minutes for the smaller cut shapes, or up to 30 minutes for the large wedges. With a spatula, lift them to a wire rack to cool for 10 minutes.
Per Serving: 372 Calories; 20g Fat (48.8% calories from fat); 8g Protein; 40g Carbohydrate; 2g Dietary Fiber; 125mg Cholesterol; 428mg Sodium.

Two years ago: Bacon and Cheddar Scones
Three years ago: Mashed Potatoes with Shallots and Truffle Oil
Four years ago: Ribeye Steaks with Amazing Glaze

Posted in Brunch, on May 7th, 2011.

Were these ever a treat! There are various versions of this bacon recipe out there on the internet – some using more sugar, some using just a speck of cinnamon. Some with other seasonings too. I’d never had any version until recently at a cooking class with Phillis Carey. She uses the regular sized sliced bacon – in other words, not thick sliced – and makes a small mixture of brown sugar and cinnamon (you can also add 1/4 tsp. cayenne or 2 tsp. dry mustard to it also if you’d like a little zip). One side of the bacon is dipped into the brown sugar mix (or you can sprinkle it over the bacon) then you gently twist each end in opposite directions and place the twisted slice on a parchment-lined baking sheet. You do need to let the bacon sit out at room temp before starting this – so the bacon is pliable and twist-able.

There they are, raw,  just pressed into the sugar/cinnamon mixture (on one side only) and twisted onto parchment lined pans. In the oven they go for about 15-25 minutes and they’re done. You’ll find it impossible to not dip into them while you’re fixing the rest of your special breakfast. What’s nice about making this type is that you can do the prep ahead of time, pop them in the oven when guests arrive and you can be doing other things while they’re baking. You can freeze the finished bacon too, for about a month. These could also be served as an appetizer. One recipe I read suggested turkey bacon be used too.

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Twisted Bacon Spirals with Brown Sugar and Cinnamon

Recipe By: From a Phillis Carey cooking class
Serving Size: 8

1 pound bacon — (not thick sliced)
1/2 cup brown sugar
2 teaspoons ground cinnamon
add 2 tsp. dry mustard OR 1/4 tsp. cayenne to the brown sugar mixture, optional

1. Preheat oven to 350°. Allow bacon to sit out at room temp for awhile so it will be pliable.
2. Cut each bacon slice in half, widthwise. Combine brown sugar and cinnamon on a plate. Dip (or sprinkle) the sugar mixture on one side of the bacon. Gently twist bacon in opposite directions and place on a parchment-lined baking sheet.
3. Bake for 15-20 minutes or until the bacon is crisp. Serve, or cool and freeze airtight for up to a month.
Per Serving: 362 Calories; 28g Fat (70.1% calories from fat); 17g Protein; 10g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 909mg Sodium.

A year ago: Blood Orange Polenta Upside Down Cake
Two years ago: Pickled Grapes (an appetizer)

Posted in Brunch, on April 26th, 2011.

eggmuffinspancettaonioncheese2

For Easter morning, it’s traditional that our 120+ voice choir has a potluck breakfast in between the first and second service (we have three on Easter morning, actually four if you count the praise service too, but we don’t sing in that one). By the time I got to the signup sheet, everything was spoken for except egg dishes. And whatever I made had to be delivered to the staging area by 6:45 am. But it needed to keep warm for about 90 minutes or more before we’d eat it. SO, what to do? First I retrieved my thermal covered dish. Then I started hunting for recipes and remembered these cute little eggy muffins that I’d read about over at Kalyn’s Kitchen blog. I took several recipes and combined them, using different quantities, but in general they are similar to Kalyn’s. I used more cheese. More eggs. More green onions and more pancetta (she used ham). One unique ingredient is almond meal – not what you might expect in a egg kind of thing, but it adds protein. Kalyn makes these up in quantity (well, using her recipe, of course, not my adapted one) for quick and easy breakfasts.

eggmuffinspancettaonioncheeseActually I made these the day before Easter, and moments before we left for church the next morning I reheated them in the microwave, then they went into the thermal carrier. I did get to taste the little smidgen that was left in the bottom of several of the muffin cups and they were good. I liked the texture (note it does have flour – and the almond meal both) and I especially liked the cheese. You could easily vary this by using different cheeses. Kalyn does caution you if you reheat them to not reheat too long as they’ll continue to cook – especially in the microwave – and they might get tough. If I were serving it at home I might add some fresh tomato salsa to the table to go alongside.

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Egg Muffins with Pancetta, Green Onions and Cheddar

Recipe By: Loosely adapted from a recipe at Kalyn’s Kitchen (blog)
Serving Size: 12
Serving Ideas: Serve with some tomato salsa on the side, if desired.

2/3 cup almond meal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
14 large eggs
3 tablespoons water
1/2 cup pancetta
2 cups cheddar cheese — grated
6 whole green onions — chopped

1. Preheat oven to 350°. Oil or butter a muffin tin and set aside.
2. In a very large bowl combine the eggs and water. Whisk to blend, then add the almond meal, flour, baking powder and salt and mix thoroughly.
3. Into 12 muffin cups divide the pancetta, green onions and cheese. Don’t press down but leave them loosely in each cup.
4. Carefully pour the egg mixture in the muffin cups, filling them nearly to the top (my muffin cups measure 1/2 cup each).
5. Bake for 30 minutes, or until the muffins are cooked through and golden brown. Allow to cool for 3-4 minutes then remove and serve.
Per Serving: 224 Calories; 14g Fat (57.6% calories from fat); 18g Protein; 6g Carbohydrate; trace Dietary Fiber; 274mg Cholesterol; 541mg Sodium.

A year ago: Rose’s Vinaigrette

Posted in Brunch, on April 20th, 2011.

bananas_foster_french_toast

It may be a bit difficult to quite figure out what this is . . . on the bottom is a croissant half (briefly soaked in an egg/milk/cream mixture, sautéed in butter) and on top are barely cooked bananas and some pecans in a caramel rum sauce poured over. Oh my was this ever delicious! If you happen to be looking for something different and special for Easter morning, you might want to try this.

Another winning recipe from Phillis Carey, at yet another cooking class my friend Cherrie and I attended recently. It’s based on a Paula Deen recipe, except Phillis used real rum rather than rum extract as Paula did.

This isn’t something you can do ahead, unfortunately. And because of the time required to cut croissants, soak, sauté, cut bananas and make the sauce, I wouldn’t want to make it for a crowd either. Phillis’ class had somewhere between 30-40 people in it (she’s a very popular cooking instructor, rightly so), and she had 2 helpers to finish making all the croissants as well as the other dishes. Phillis made two huge pans of the sauce (flambéed, even). But you could do – single handedly – for 4-8, I’d think, easily enough. If you had one helper that would make a big difference. Worth making, for sure. If you don’t want to use rum, eliminate it and substitute 1 tsp. rum extract. Phillis also said she’s added a tablespoon of banana liqueur to the banana mixture, which would give this an extra banana zing.

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Bananas Foster Croissant French Toast with Maple Rum Pecan Sauce

Recipe By: From Phillis Carey, but it’s a Paula Deen recipe, slightly adapted
Serving Size: 8
NOTES: Do not leave your exhaust fan (over your range) on when you flame the rum. Also keep a lid nearby in case the rum gets out of hand. If you don’t want to use real rum, eliminate it and substitute a teaspoon of rum extract in the banana mixture.

4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter — divided
8 large croissants — halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 bananas — ripe, halved crosswise and lengthwise
1 teaspoon rum extract

1. In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
2. In a small saucepan heat the rum until it’s hot, but do not boil.
3. In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves. Coat with the syrup mixture, and simmer 1 minute. Ignite the rum and pour over the banana mixture. Gently shake the pan to keep the oxygen going until the flames go out. Spoon sauce over French toast and serve immediately. Recipe assumes each person will eat two halves.
Per Serving: 867 Calories (yikes! no wonder it was so tasty!); 48g Fat (47.8% calories from fat); 11g Protein; 106g Carbohydrate; 5g Dietary Fiber; 216mg Cholesterol; 629mg Sodium.

A year ago: Braised Lamb Stew with Cannellini Beans
Two years ago: Chewy Crispy Chocolate Chip Cookies
Three years ago: Pork Tenderloin with Fig and Port Sauce

Posted in Breads, Brunch, on March 19th, 2011.

meyer_lemon_scone_lemon_curd

Really, I didn’t think I’d ever want another scone recipe since I have a favorite one I’ve been making forever and ever. Mine, Buttermilk Scones, are a very rich biscuit type, laden with butter, cut into cute little rounds. But when I read this recipe over at one of my favorite blogs, Farmgirl Fare, where Susan explained all about these scones, the very recipe she used when she used to own a bakery here in California . . . well, I just couldn’t resist trying them. Especially because they’re made with Meyer lemon juice and zest. A lot of it, actually. Anything that utilizes a lot of lemon juice is good in my book right now since we have lemons coming out the yin-yang.

This scone version is more cake-like. And they’re tall and BIG. Susan does explain that you can make two rounds of dough and make smaller, thinner ones, but I was intrigued to make one big, fat one and cut them into wedges. Susan’s are less sweet than most scones, i.e. there’s not a lot of sugar in the dough. You do add turbinado sugar on top, and you might want to be generous with it. If you like eating a scone that’s less sweet, you’ll love this one. I loved the texture, actually. And loved the lemony taste, big time. She uses an egg wash on top – which would help the sugar stick to the scone. I didn’t do that part, but you sure can. If you’re serving these with a sweet jam or jelly, then the less sweet scone is just perfect. And what can I say, but these were delicious with my homemade lemon curd I made just last week.

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Meyer Lemon Scones

Recipe By: Susan at Farmgirl Fare blog, Feb. 2011
Serving Size: 8
NOTES: Susan from Farmgirl Fare makes these with Meyer lemons, but they can be made with regular lemons as well. These are NOT overly sweet – if you prefer, add just a bit more sugar and/or be very generous with the turbinado sugar topping. The egg glaze is optional (I didn’t use it), but it will help the sugar to stick!

3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder — + 1 teaspoon
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons lemon zest — finely chopped or grated Meyer lemon or regular lemon zest, rubbed with a little sugar to bring out the flavor
1/2 cup butter — chilled & cut into small pieces
1/2 cup lemon juice — (from about 2 Meyer lemons) or regular lemon juice
1/2 cup milk — preferably whole
2 tablespoons yogurt
2 large eggs
1/2 teaspoon vanilla extract
EGG GLAZE (optional):
1 egg — beaten well with a fork with the milk
2 tablespoons milk Coarse sugar — such as turbinado, for sprinkling on top
3/4 cup currants — or raisins (optional)

1. Heat the oven to 400°.
2. In a large bowl, combine 3½ cups of the flour, the sugar, baking powder, baking soda, salt, and Meyer lemon zest. Using a fork, pastry blender, or your fingers, cut the butter into the flour mixture until it forms coarse crumbles with some larger pea-sized chunks. Add the currants or raisins if using and toss gently until combined.
3. In a small bowl or large measuring cup, combine the Meyer lemon juice, milk, yogurt, eggs, and vanilla and beat with a fork until blended.
4. Gently fold the milk mixture into the dry ingredients, mixing lightly with a rubber spatula just until blended. Add up to 1/4 cup additional flour if it’s too sticky to work with.
5. On a floured surface, gently pat the dough into a 1-inch thick circle (about 9 inches in diameter). With a sharp knife (I use a large serrated knife dipped in flour), cut the circle into 8 wedges and place them on a heavy duty baking sheet lined with unbleached parchment paper.
Per Serving: 435 Calories; 15g Fat (30.1% calories from fat); 10g Protein; 67g Carbohydrate; 3g Dietary Fiber; 114mg Cholesterol; 685mg Sodium.

A year ago: Blueberry Sour Cream Tart
Two years ago: Pork Tenderloin with Onion, Orange Pan Sauce
Three years ago: Cilantro Chicken

Posted in Breads, Brunch, on October 14th, 2010.

You ever get hungry for breakfast food at dinner time? Since we don’t eat eggs and bacon except on rare occasions, I decided one night that breakfast food appealed to me. I was going to make yeast waffles, but that takes an overnight sit in the refrigerator for the batter. No time for that. In my stack of to-try recipes I had this one for oatmeal pancakes, that I’d read over at Smitten Kitchen blog. She got the recipe from Good to the Grain: Baking with Whole-Grain Flours (a cookbook that makes grains and other healthy foods much more appealing). I’d read something about the book at another blog too.

The pancakes were easy to make, although I did have to make oatmeal as part of the recipe. If you happen to have leftover oatmeal on hand you’ll save an extra 10 minutes or so, and dirtying up another pot! First, though, you have to make some oat flour in the food processor (just whiz up enough dry oatmeal until it’s flying all around in the workbowl). That gets mixed with the other dry ingredients (flour, sugar, salt, baking powder).

Then you mix up the wet stuff: the cooked oatmeal, milk, eggs, melted butter. That gets poured into the dry mixture and you very gently fold and whisk lightly (use a heavy hand with it and the pancakes will be heavy and tough).

Confession time: I didn’t re-read the directions as I was doing it and I added in ALL the cooked oatmeal – the recipe indicated making two cups worth and you only needed to use one. So I had to thin down the batter some. The recipe you see below is my convoluted version, which made those lovely thin double-sized dollar pancakes in the photo above. The recipe made way too many for the two of us, so I placed the extras in between pieces of waxed paper and put several  stacks into bags in the freezer. They microwave (to reheat) just fine. Be careful and don’t overdo the time, though. They were fine with just a bit of butter, but sublime with some real maple syrup. The bigger ones (top photo) were thicker, more chewy, with more of an oatmeal texture. The thinner ones I liked better, actually. But either way, they’re very tasty. Very oatmeal-y, if you will.

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Oatmeal Pancakes

Recipe By: Adapted from Smitten Kitchen blog, via cookbook Good to the Grain
Serving Size: 9
NOTES: Adapted from Smitten Kitchen’s blog; she tweaked it some from the cookbook version. To make oat flour – pulse rolled oats in a food processor or spice grinder until finely ground (3/4 cup of oats yields about 1/2 cup oat flour). To make oatmeal bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. Add milk (more) if needed to get a perfect batter. Sample one to see what you get, then adjust.

1/2 cup oat flour — (see notes)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher salt
3 tablespoons unsalted butter — melted and cooled slightly (plus extra for the pan)
1 1/3 cups whole milk
2 cups cooked oatmeal — (see notes) cooled to room temp
1 tablespoon molasses — or 1 tablespoon honey
2 large eggs

1. Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the melted butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.
2. Heat a 10-inch cast-iron pan or griddle (or electric skillet to 350) over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Rub the pan generously with butter; the author says this is the key to crisp, buttery edges. Working quickly, dollop mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 3-5 minutes total, depending on the thickness of the batter. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
3. Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. They will reheat, again in a low oven or a few at a time in the microwave for just 10 seconds or so.
4. Do ahead: Although the batter is best if used immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to over mix.
Per Serving: 224 Calories; 8g Fat (32.0% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 386mg Sodium.

A year ago: Pork Tenderloin with Maple Mustard Vinegar Sauce
Three years ago: Whole Wheat Pizza Dough

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