Get new posts by email:

Archives

Currently Reading

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.

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

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.

Scroll down to the bottom to view my Blogroll

Posted in Chicken, Soups, on August 3rd, 2012.

chicken_enchilada_soup

You’ll find very few crockpot recipes here on my blog. Not because I don’t like them – but just because I’m home all the time and usually prefer to make soups on the cooktop. I suppose this one wouldn’t have to be made in a crockpot – but gosh, it’s SO easy this way! If you’re employed full time or have a really busy schedule, this soup/stew will rock your world not only with ease but with flavor! If you love Mexican food, well, this is a shoe-in, then.

As I was cropping and adding text to my photos for this blog post, my fingers were almost itchy to get to writing about it because this soup is so fantastic! Oh my yes. Before I start writing I always work with the photos first, then I prepare the MasterCook recipe that gets exported to a pdf and as a text file (that goes into the box below). Once that’s all done (usually takes me 10-15 minutes or less) then I start writing. My mouth is watering looking at the photo above.

Back when crockpots first came out (wow, that was 1971), the recipes generally under-whelmed me. They lacked sufficient layers of flavor, I suppose. Yes they were easy. Yes, they helped with meal-making when I was a full-time working mom, and yes, the cleanup was easy too. But my first crockpot was ceramic, and back then you either had to brown meat in another pan (taking more time, and giving you another dirty pot) or you had to use raw meat, which is generally what I did. Now I know better – so much of the flavor in meat comes from that caramelization when it’s browned in a pan. So when I bought the Cuisinart Multi-Cooker, 7-Quart, all that changed because it has a heavy insert (coated in a nonstick surface) that can go right on the stove (to brown the meat first) and then you lift up the whole thing and put it into the crockpot. I don’t use it all that often, but I love it when I do. And I now have several crockpot cookbooks that are truly new-age – at least current age, with more steps to preparing it, but things come out tasting a whole lot better.

So back to this recipe. My friend Linda T was telling me about a crockpot enchilada soup she makes, that she got from her daughter Kristin. On the printed page Linda mailed me it said the recipe came Krissy, over at Dainty Chef, a blog. I followed Dainty Chef’s recipe nearly all the way through, only veering off with my combo of garnishes (I love cilantro). It’s one heck of a great recipe. In a nutshell, you first make a thin milk sauce mixture (I used 2%)  that gets mixed with some canned enchilada sauce. Now, I have to tell you, here’s where I veered off – it just happens that when we had family visiting recently, they went to one of their old family favorite restaurants, called Los Jarritos (on N. Garey in Pomona, no website, but you can read about it on Yelp). Our son-in-law, Todd, just loves this place too. This particular trip he had his mother Ann in tow (who just happens to be a great Mexican cook) and she usually buys a quart of their enchilada sauce whenever she’s there and takes it home. She did buy it and came to stay with us her last night, and put it in my freezer. You can guess what happened? She forgot it. So, my plan was to leave it there and the next time one of the family visits they could take it home (500 miles away). But then I got to this recipe . . . and I don’t have any canned enchilada sauce . . . and the lightbulb went off in my head . . . oh, I can use Los Jarritos’ sauce that’s in the freezer!

So there’s this saucy stuff (the thin milky sauce mixed with the enchilada sauce). First, though, you put into the crockpot a can of drained and rinsed black beans, some corn, Rotel tomatoes, some onion and bell pepper. Here I need to tell you something else – Rotel tomatoes are spicy hot. If you find them too hot, I’d suggest you use regular canned (diced) tomatoes and the juice, and add in canned green chiles and a bit of jalapeno for heat. For most adult tastes I think one can of Rotel would be fine. The restaurant enchilada sauce I used happened to have a lot of heat in it, so we had some really smokin’ hot soup.

enchilada_soup_crockpotThen you put the raw chicken breasts on top, cover with the enchilada sauce mixture and crockpot it on low for 6-8 hours (or on high for 3-4). About half an hour before it’s done, remove the chicken breasts and let them cool just a bit so you can handle it. Then shred it up into small bite-sized pieces and put it back into the crockpot and stir it all up to allow the chicken to re-heat. Meanwhile, prepare the garnishes. Scoop a heaping cup (or 2 for hearty eaters) of the soup mixture into a bowl and top with the garnishes of your choice.

What I liked: well, the flavor is paramount. It was fantastic. I loved all the layers of flavors – from the complex enchilada sauce to the textures in the beans, corn, tortilla chips and then the cool, refreshing cilantro and green onions. Altogether fantastic. It was easy enough – you do have to make the sauce, which does take 10 minutes or so. Open a few cans, but really that’s it until you’re ready to serve and need to fix the garnishes. Overall, very easy. I’ll make this for a big family dinner for sure. Maybe soon. A green salad on the side would be all that’s needed.

What I didn’t like: absolutely nothing at all! Will make this again. And again. It’s probably going onto my Carolyn’s Favs list.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Crockpot Chicken Enchilada Soup

Recipe By : Adapted slightly from Dainty Chef blog
Serving Size: 6-7
NOTES: Rotel tomatoes are very hot – if you want to tone it down, used canned tomatoes and add canned green chiles or jalapeno peppers to suit your heat tolerance. If you have a source (a Mexican restaurant) that makes their own enchilada sauce, it might be worth finding it. A good, thick sauce makes a big difference.

3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups 2% low-fat milk — DIVIDED USE
10 ounces enchilada sauce
15 ounces black beans — rinsed and drained
14 1/2 ounces Rotel diced tomatoes and jalapenos — see note at top
10 ounces frozen corn
1/2 cup yellow onion — chopped
1/2 cup bell pepper — diced, your choice of color
2 whole boneless skinless chicken breast halves
1 cup Monterey jack cheese — shredded
1 cup baked tortilla chips, crushed
1/2 cup green onions — diced
1/2 cup avocado — sliced (optional)
1/2 cup cilantro — chopped
Sour cream for garnish, if desired

1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
2. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6-8 hours or on high for 3 to 4 hours.
3. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. Use your choice of toppings: avocado, chopped green onions, sour cream, cilantro and crushed tortilla chips.
Per Serving: 524 Calories; 19g Fat (32.0% calories from fat); 31g Protein; 61g Carbohydrate; 12g Dietary Fiber; 66mg Cholesterol; 541mg Sodium.

Posted in Chicken, easy, on July 12th, 2012.

cheesecake_factory_style_chix_madeira

What is that? A chicken breast on the bottom, with a piece of melting Mozzarella cheese on top, sprinkled with some pepper and Italian herbs, and topped with a mushroom Madeira sauce. VERY easy to make. You’d absolutely never – ever – know it’s low calorie.

Just because I tell you this recipe is a healthy one, please don’t go on by – you’ll be very surprised at the succulence of this chicken dish. My friend Linda T told me about a new cookbook she purchased. She’s been going to Weight Watchers for awhile, and I would guess someone told her about this cookbook there – mostly she mentioned it because the food is so good – but she also said the author includes Weight Watchers points with the nutritional info about each recipe.

The author, Marlene Koch, is a dietitian. She’s a wife and mother, and decided there had to be a way to incorporate her (and our) favorite things (like cheese, butter, and ooey gooey goodies, in her words) into everyday healthy cooking. So first she published Eat What You Love. That was a couple of years ago. (I don’t own that cookbook.) This year she published a second book, because she now has a huge following (she’s been on QVC apparently, and has written several other cookbooks about using Splenda in cooking). She has her own website, and she’s on Facebook, in case you’re interested. Her secret, of course, is everything in moderation. She uses foods (like Madeira wine in this recipe) that are full of flavor and then adds in just a little bit of oil and/or butter. The cookbook I have is her 2nd one in this genre of Eat What You Love, and it’s called Eat More of What You Love.

If this recipe is any representation of what else is in this book, I’ll be a happy camper. My husband had nary a clue the entrée was low in calorie and fat. He almost licked the plate. I’d made some plain rice and that was almost the same as licking the plate since it soaked up all the scrumptious sauce.

Truth be told, my DH and I never eat at the Cheesecake Factory. (A Chicken Madeira is on their menu, but one that loaded with fat and calories.) We don’t not go there because the food isn’t good, but because it’s about a 25-minute drive, and it’s always very crowded. It’s in a shopping center and it takes at least 10+ minutes to walk from the parking garage to the restaurant. Way too much trouble. Once in awhile my friend Cherrie and I will meet there for lunch (we usually share an order of their Shepherd’s Pie, which is SO good) and then go to a movie together. Otherwise, I never even go to that shopping center, period. Oh, yes, my DH and I did go there to buy a Sleep Number Bed (the best bed we’ve ever had, by the way) a couple of years ago.

Anyway, this chicken . . . it’s in the 2nd cookbook listed up above. My friend Linda told me this was one of her favorite recipes from the book – this was after I’d already chosen it as my first test. Starting with 4 chicken breasts pounded to about 1/2 inch thickness, you brown them in a tiny bit of oil, just until they’re browned on both sides and nearly cooked through. Remove them, then you make the sauce. I added mushrooms and let them sauté a bit, then added some red onion. It only took a few minutes and they were cooked completely. Then the wine and beef broth were added and allowed to simmer, to reduce down a bit. Lastly you add some Italian herbs and a tiny bit of cornstarch stirred into the last bit of beef broth. It’s just enough to thicken the sauce some. The chicken is put back into the pan. The cheese is put on top (I used fresh Mozzarella because I had some and didn’t have any regular Mozzie). I sprinkled the top with some pepper and some of the dried herbs. A lid was put on top and the chicken was simmered for about 3-4 minutes while the cheese began to melt and the chicken finished cooking. The rest of our dinner was plated, then I added a scoop of hot rice and the chicken with the sauce drizzled all over both the chicken and the rice. Oh, heavenly taste!

What I liked: Would you believe me if I said that I would have no idea this dish was low calorie and low fat? It was absolutely wonderful – full of flavor and texture. Delicious in every bite. I’d even make this for guests – it was that good!

What I didn’t like: wow, nothing whatsoever. A definite make again dish.

printer-friendly PDF

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Cheesecake Factory® – Style Chicken Madeira

Recipe By: From the cookbook, Eat More of What You Love by Marlene Koch
Serving Size: 4
Serving Ideas: Do serve this with some kind of carb that will soak up the delicious sauce (rice or potatoes) but don’t over-season it as you want to taste the sauce.

1 pound boneless skinless chicken breast halves — 4 small breasts
1/4 teaspoon salt — divided, plus 1/8 tsp
1/2 teaspoon freshly ground black pepper — divided
1 tablespoon canola oil — divided
8 ounces mushrooms — sliced
1/2 cup red onion — finely diced
1 cup Madeira
3/4 cup low sodium beef broth — divided
2 teaspoons cornstarch
2 teaspoons honey — or brown sugar [I used half as much agave nectar]
1 teaspoon dried Italian seasoning
1 teaspoon butter
2 slices fresh Mozzarella — or regular part-skim Mozzie slices, cut in half

1. Cover the chicken breasts in plastic wrap and gently pound flat to 1/2 inch thickness. Season chicken with salt and pepper.
2. Heat 2 teaspoons oil in a large non-stick skillet over medium high heat. Add the chicken and cook for 4 to 5 minutes or until well browned. Turn the chicken and cook for 3 more minutes or until barely cooked through. Transfer to a plate and keep warm.
3. Reduce the heat to medium. Add the remaining teaspoon of oil and mushrooms and cook for 2 minutes. Add the onions and cook for 3 more minutes or until softened. Add the wine and 1/2 cup broth and simmer until three-quarters of the liquid evaporates.
4. In a small bowl, whisk together the cornstarch and remaining 1/4 cup broth and add to the skillet with the honey, Italian seasoning, salt and pepper. Simmer for 1 minute or until thickened. Swirl in the butter, add the chicken back to the pan, and top each breast with cheese. Turn the heat to low and cover skillet for 2 to 3 minutes to melt cheese. Place chicken on plates and top with sauce.
Per Serving: 303 Calories; 8g Fat (30.5% calories from fat); 33g Protein; 10g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 243mg Sodium. The cookbook said 330 calories and 7 Weight Watcher points.

Posted in Chicken, Grilling, on July 10th, 2012.

chix_basil_beurre_blanc

Probably this should be a special treat meal – what with 31 grams of fat per serving. But it’s SO delicious. Beurre Blanc (in French it means “white butter” ) sauce is a mystery to me – it doesn’t taste like it’s almost pure butter. But it is! This would also be good with almost any kind of fish fillets too. The sauce isn’t hard to make. Have everything all ready beforehand.

Do you remember the first time you had beurre blanc? I do – it was probably in the late 1980’s – at a famous restaurant in Malibu, and it was served on salmon, and I was in love. Little did I know what sinfulness was in it. No internet could tell me back then – well, there were computers, but finding recipes on a computer then was a daunting task. It wasn’t in my then-old copy of the Joy of Cooking. It wasn’t in my Woman’s Day Encyclopedia of Cooking. I didn’t own any French cookbooks then. But eventually a cookbook I purchased had a recipe for it, and I gasped when I read the ingredients – almost pure butter. Sigh. No wonder I liked it so much! If you’re interested in reading more about its origin, check out wikipedia’s description. It was (they think) an accident sometime in the early 1900’s, as woman-chef Clémence Lefeuvre from the Loire Valley was preparing a hollandaise, and she forgot to add the egg yolks and tarragon.

So, enough about the history of the sauce. What you want to know is that the sauce is a blank canvas for herbs or veggie additions (in this case tomatoes and cucumber), so you could easily – very easily – substitute other things. In this version from a cooking class with Phillis Carey, it’s served over marinated, then grilled chicken breasts, and the sauce contains basil as well as the tomatoes and cucumbers. Just remember not to let the sauce even begin to boil once you’ve incorporated the cold butter – the sauce will “break” if you do. That’s the secret to it – something about the lecithin in butter than allows the mixture to be a viscous sauce without the addition of any thickeners like flour or cornstarch. Do serve it with some kind of relatively plain carb (like rice as you can see in the photo – don’t add a lot of flavorings as it would compete with the subtle beurre blanc sauce) to soak up every drop of the sauce. Phillis also said it’s particularly good with asparagus.

What I liked: the succulence of the sauce – well, why not since it’s got lots of succulent butter in it! This preparation with tomatoes and cucumbers is very different – I didn’t think I’d like diced up cucumber in this, but it adds a delicious crunch to it. Altogether good.

What I didn’t like: taste-wise, nothing. Calorie-wise, well, as I said, make this a special treat!

printer-friendly PDF

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Lemon-Basil Grilled Chicken Breasts with Tomato Cucumber and Basil Beurre Blanc

Recipe By: Phillis Carey, 2012
Serving Size: 4
Serving Ideas: Serve rice along side to absorb any of the sauce. Great with asparagus.

4 each boneless skinless chicken breast halves — (or chicken thighs)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh basil — chopped
BEURRE BLANC:
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
2 tablespoons shallots — chopped
1/2 cup unsalted butter — chilled, cut into 8 pieces
Salt and white pepper to taste
1/3 cup plum tomatoes — seeded, finely diced
1/3 cup cucumber — peeled, seeded, finely diced

1. Trim chicken and pound to an even 1/2″ thickness. Season chicken with salt and pepper. Stir together the olive oil, lemon juice and basil, then pour over chicken, turning to coat (or combine in a plastic bag). Let stand at room temp for 30 minutes or cover and refrigerate up to 2 hours.
2. Remove chicken from marinade and grill over medium heat (not medium-high or higher) for 3-5 minutes per side, or until cooked through.
3. BEURRE BLANC: Combine wine, lemon juice, vinegar and shallots in a small saucepan. Boil it until reduced to about 1 T. of liquid, about 3-4 minutes. Remove from heat and whisk in 2 pieces of butter until melted. Return to a low heat and whisk in remaining butter, a piece at a time. Do not boil sauce from this point on (it will separate if you do). Turn off heat. While sauce is staying slightly warm, season with salt and white pepper, then add tomato, cucumber and basil. Serve immediately spooned over the chicken.
Per Serving: 409 Calories; 31g Fat (69.5% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 130mg Cholesterol; 83mg Sodium.

Posted in Chicken, on July 6th, 2012.

saffron_chix_tagine

Nestled under all that parsley, cilantro and mint is a chicken thigh, and it’s on top of the apricot and almond couscous. And bedded down in the middle is a big, honkin’ Greek olive (this one happened to be stuffed with lemon – how appropriate since there’s a lot of lemon in this dish already). What you can’t see is all the flavorful sauce getting sopped up by the couscous. Oodles of flavor.

You may think I own every appliance and kitchen contraption out there. Really, I don’t. And a tagine is one of those things I don’t have. I did give one to our daughter-in-law for one of her birthdays, or Christmas – she loves cooking Moroccan food. She wanted an All-Clad tagine (that’s tah-gzheen) – she chose it because it will go on the stove, and easily goes into the oven as well. It’s metal and ceramic But one of the down sides to tagines is their bulky shape. And most of them don’t hold all that much food in them either. When Karen has made tagine for us, I’d say hers will Product Detailsbarely hold enough to serve 3-4 people. Under many circumstances that’s sufficient, I suppose. I’ve looked at them, but haven’t ever been bitten by the bug to buy one. Mainly because you can make tagines without one. I do love the concept of them (the steam – hence flavor – wafts around inside that conical shape and supposedly drips back down into the dish). And I love their shape – so pretty, really! If I were to buy one I think I might try the Emile Henry Flame Top 3.7 Quart Tagine, Red. Just cuz it’s a red, but mostly because it’s larger than most, and because I’m nuts about Emile Henry ceramic ware. You’ll notice, they’re expensive. If you do a search on amazon you’ll find all manner of tagines, from about $40 to nearly $200, depending on brand and whether they’re glazed or not.

Product DetailsWithout a tagine, I used my Emile Henry pottery, a Dutch Oven –  Emile Henry Flame Top Round Oven. This little number has become my go-to pot – it sits regally on my gas stovetop all the time. The “thing” about Emile Henry ceramic cookware is that it’s a breeze to clean. It’s like Teflon, but it’s not, it’s ceramic. It goes ON the stovetop and in the oven. It can sit over high heat (and it did when I sautéed the chicken for this dish) and it is just as happy in the oven too. And best of all, it goes from stove to table.

Well, I really should talk about the chicken tagine I made, huh? The recipe came from a cooking class with Phillis Carey, although I found almost the identical recipe online – tagines are similar wherever they come from, I think. Phillis made hers with chicken breasts, but I wanted to use chicken thighs instead. Both work just fine; merely use different cooking times. First the chicken was marinated in garlic, onion, cumin, ginger, paprika, salt and pepper. If time permits you can actually refrigerate that for 24 hours. Otherwise, leave it at room temp for max 45 minutes. The chicken pieces are browned in oil, removed, sliced onion is sautéed, then you add in the flavorful stuff like chicken broth, a bay leaf, cinnamon stick and saffron. The chicken is simmered in that until done (6-8 minutes for breasts, about 20-25 for thighs).

salting_lemonsTHE QUICK PRESERVED LEMONS: on to the lemon part. If you have preserved lemon on hand (you can buy it at some markets and store it in the refrigerator), use it. I’m not overly crazy about the taste of it that way – not only is it incredibly salty, but it has a strange consistency to me. So when Phillis showed us how to make quick preserved lemon, I was all over that! I’ll be doing it that way in the future. Here’s how it’s done. First you slice up a lemon (see photo) quick_preserved_lemonsand sprinkle with salt – more salt than you’d use for a serving of peas for instance, but not loaded. Turn them over and sprinkle again. Let them sit – stacked a couple of slices deep – for 30 minutes. Next, pick up the individual pieces and let them drip onto the plate (which removes juice and some of the excess salt) and set on a cutting board. Then you cut them up into small pieces. Those pictured aren’t quite cut small enough – smaller would be better. Those pieces get added to the tagine, and they kind of meld into it. They aren’t cooked at all – just heated through.

Also needing mention is the olives. Pictured at right are Moroccan green olives, available from Amazon. Phillis told us you can’t use Spanish olives – they’re the wrong taste, and generally they’re too salty. I did a quick review in my pantry and found a jar of Greek green olives stuffed with lemon. These happened to have come from Home Goods, and I bought them because my friend Yvette told me how good they were. Mine had been sitting on the pantry shelf for about a year. Maybe they got more pickled – don’t know – but OH, were they sour! My DH wouldn’t eat them – he tried one and it was the last. And he loves green olives in almost any guise. But not these! Perhaps it was the lemon filling in them. In any case, the pitted olives might need to be cut into smaller pieces. This dish has a tangy sour flavor (from the lemon), but once it’s mixed with the couscous, it mellows most of it well. You can stir in the parsley, mint and cilantro, or sprinkle on top. Serve with couscous or rice.

What I liked: well, I really liked everything about it. The olives. The quick preserved lemon pieces, the chicken, and oh, the sauce. Delish. Yes, I’d make it again. Make a big batch so you can have left overs.

What I didn’t like: it does take a bit of time to prepare, what with the lemon preserving to do, and maybe chopping olives. Chicken has to marinate too. But none of it’s hard and really not that much time.

printer-friendly PDF for chicken tagine (and includes brief instructions for the preserved lemon)

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Saffron Chicken Tagine with Preserved Lemon and Green Olives

Recipe By: Phillis Carey, 2012
Serving Size: 8
NOTES: To do a quick preserve of a lemon, cut off both ends and slice an average lemon in 1/4 inch slices. Lay flat in a shallow ceramic dish and sprinkle liberally with salt. Allow to sit for 30 minutes. The lemons will have released lots of juice. Pick up the lemon slices only (don’t use the heavily salted juices) to a cutting board and cut them into small pieces. Discard juice.

6 boneless skinless chicken breast halves — (you can also use chicken thighs, skinless, bone-in – just cook 20-30 minutes rather than under 10 as below)
MARINADE:
6 cloves garlic — minced
1/2 cup grated onion
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
TAGINE MIXTURE:
3 tablespoons olive oil
1 medium onion — sliced lengthwise
1 1/2 cups low-sodium chicken broth
1 whole bay leaf
1 piece cinnamon stick — 2″ long
1/4 teaspoon saffron threads
1 cup green olives — (not Spanish which are too salty)
1 whole lemon — preserved in salt, diced in 1/4 inch pieces [See Notes]
2 tablespoons Italian parsley — chopped
2 tablespoons cilantro — chopped
2 tablespoons fresh mint — chopped

1. Trim chicken and pound each half to an even 1/2 inch thickness between two pieces of plastic wrap. Cut each chicken breast into 3 pieces. In a shallow casserole dish (or ziploc bag) combine garlic, grated onion, cumin, ginger, paprika, salt and pepper. Llet stand for 45 minutes, or refrigerate for up to 24 hours. Gently scrape off the marinade (you’ll add it later) that sticks to the flat parts of the chicken.
2. Heat olive oil in a large, deep saute pan. Add the chicken pieces (don’t crowd) and brown well on both sides, 6-8 minutes total. Do not cook them through, as you will be cooking the chicken further in later steps). Remove chicken to a plate. To the pan add onions and cook until tender and lightly browned, about 8 minutes. Add the chicken broth, bay leaf, cinnamon stick, all the chicken marinade stuff and saffron, and bring to a boil, scraping any browned bits from bottom of pan.
3. Return chicken to pan and cook just BELOW a simmer for 6-8 minutes (20-30 for chicken thighs), or until chicken is cooked through. Remove chicken to a heated platter and cover. Add olives and preserved lemon and simmer (higher heat) for 5 minutes until the liquid is reduced somewhat. Stir in parsley, mint and cilantro and taste for seasoning. Add salt or pepper as needed. Spoon sauce (including lemon bits) over chicken and serve with couscous or rice.
Per Serving: 190 Calories; 9g Fat (38.8% calories from fat); 23g Protein; 7g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 483mg Sodium.

. . .

printer-friendly PDF for quick preserved lemons

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Quick Preserved Lemons

Recipe By: Phillis Carey, 2012

2 whole lemons — sliced in 1/4 inch rounds
Sea salt

1. Cut ends off each lemon and discard. Lay lemon slices on a cutting board and sprinkle thoroughly with salt. Turn lemon slices over and salt second side. Stack lemon slices two layers thick in a shallow bowl and let stand for 30 minutes, turning piles over once.
2. You can rinse these gently at this point. Or, if you’d prefer to keep what juice is still there, pick up the slices (a few at a time) and allow juices (and any salt) to drain off. With 3-4 slices at a time, cut in strips, turn and chop into 1/4 inch dice, discarding any seeds. Use in any dish calling for preserved lemons. These might keep for a day or two.

Posted in Chicken, on June 20th, 2012.

chicken_breast_bundles

Just when I think I’ve run out of ideas for lean chicken, I go to another cooking class and get a great one – like this recipe. Chicken breasts pounded thin and stuffed with Boursin cheese, ham and chives, then dipped in egg and a bread crumb/cheese mixture. Then the little bundles are baked at a high temp in a thin layer of hot oil in the oven to get a crispy crust on it. Like deep fried, but not really. Healthier. The crunch is wonderful!

The night I made this I wasn’t in any particular hurry (fortunately), so when we didn’t sit down until well after 7:00 I realized I should have started a little earlier. Not that it took all that long to make this – I just didn’t start working on it until after 6:00. I did have green beans left over and I sliced some tomatoes as sides. If I’d wanted carbs, I’d have made some buttered orzo, which is what Phillis Carey suggested, but I didn’t want carbs. The chicken breasts had been defrosted earlier, so I pounded them thin between two layers of plastic wrap. You need to make them fairly big (thin) in order to have enough to wrap around the filling. The Boursin cheese is part of the secret to this dish – it adds a nice, moist succulence to the stuffing (thin-sliced deli ham, chives, and a little tiny sprinkling of red pepper flakes). You can either fold over the chicken, or roll them up (I did a roll). Hopefully the sticky raw chicken will kind of self-adhese (is that a word?) on the outside edges. Carefully they’re dipped into the beaten egg and rolled very gently in the toasted bread crumbs, Parmesan and chopped parsley.

TO OVEN FRY:

Use a rimmed baking sheet, pour in some grapeseed oil (it has a higher flash point, that’s why), heat in a hot-hot oven until it’s almost smoking, gently lay the chicken in the oil and bake for just a few minutes. Turn them over and repeat. Easy. Quick.

The “trick” if there is one, is pouring a thin layer of grapeseed oil into a rimmed baking sheet (with enough room on it for as many chicken bundles as you’ve made, with some breathing room in between them) and pre-heating that oil in a very hot oven for about 4 minutes. Until it’s almost (but not quite) smoking. That part worked like a charm for me – when I placed the chicken bundles in the pan, the oil was already spitting at me. The chicken is baked for about 7 minutes on convection bake (8 minutes regular heat), turned over (and they spit at me again) and baked an additional 5-7 minutes. Done. In that last 5 minutes I plated everything else and slide the chicken onto the plates right out of the oven. Because they were really HOT, they stayed warm on the plate well for at least 10 minutes while we consumed them.

My DH (who will tell me if something doesn’t taste up to snuff) couldn’t say enough good things about this chicken. He loved it. So did I. What’s there not to like? – Boursin cheese inside, crispy coating on the outside. Yum in every bite.

What I liked: already said – crispy coating on the outside that you’d only get if you did this oven-fry method – it works because the oven is very hot and the chicken is thin – it all cooks in a few minutes. Also the Boursin cheese. Oh yes. Delish. You could also make this a few hours ahead (the pounding, stuffing, then refrigerating). Just dip in egg, crumbs and do the oven frying at the last minute. This would make a GREAT company meal. As I mentioned, Phillis said to serve with buttered orzo.
What I didn’t like: well, I suppose if I had to say something, it was getting zapped by the spitting fat in the pan, but couldn’t be helped. No burns. Otherwise, nothing at all.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Oven-Fried Chicken Breast Bundles with Ham, Boursin and Chives

Recipe By: Phillis Carey, 2012
Serving Size: 4
Serving Ideas: For a complete dinner, serve along side some buttered orzo.
NOTES: The calorie count is incorrect because you don’t eat all the oil used in the baking sheet – most of the oil will still be in the pan when you remove them. I made this into rolls, but folding in half is easier. Just make sure the edges are sealed (chicken to chicken) with no filling peeking out. The cheeses will ooze out during baking if they have a clear path.

4 pieces boneless skinless chicken breast halves
Freshly ground black pepper to taste
3 ounces ham slice — (deli ham)
4 teaspoons fresh chives — minced
1 pinch red pepper flakes
4 ounces Boursin cheese — garlic and herb, preferably
2 whole eggs — beaten with 1 T. water
1 cup dry bread crumbs — plain
1/4 cup Parmigiano-Reggiano cheese — grated
1 tablespoon Italian parsley — minced
1/4 cup grapeseed oil — or olive oil

1. Preheat oven (convection bake if possible) to 425°.
2. Trim chicken and gently pound between two layers of plastic wrap (shiny side chicken breast down) to an even 1/4 inch thickness. Remove chicken tender if there is one and use for another purpose. Be careful not to tear the chicken breasts as you pound. Season chicken with pepper and lay a slice of ham on top, tucking and folding the ham so it fits inside the edges of the chicken. Sprinkle on chives and red pepper flakes.
3. Divide Boursin cheese evenly between chicken breasts, putting it on one side (because you’re going to fold this over or roll it). Fold chicken in half over the filling to enclose it. Pinch the raw chicken edges together gently (to sort of seal them – you may use a bit of beaten egg along the edges if you’d like). Cover and refrigerate if needed.
4. Place egg mixture in a shallow bowl or plate. In another bowl or plate toss the bread crumbs, cheese and parsley. Coat chicken pieces in egg, then in breadcrumbs, sprinkling more on each one to coat as evenly as possible.
5. Pour the oil into a rimmed baking sheet and heat for about 4 minutes, or until the oil is very hot, but NOT smoking. Remove pan from oven and gently (wearing an apron) place chicken pieces in the fat (it will spit at you a little bit – it needs to be this hot or the chicken won’t brown properly). Bake for 7-8 minutes. Remove and carefully (oil will spit at you again) turn the chicken over and bake for 5-7 more minutes or until chicken is cooked through. If you use convection bake, it will take the lesser number of minutes for both baking times. Serve immediately.
Per Serving (not accurate, see notes at top): 579 Calories; 36g Fat (56.8% calories from fat); 41g Protein; 21g Carbohydrate; 1g Dietary Fiber; 222mg Cholesterol; 919mg Sodium.

Posted in Chicken, on June 6th, 2012.

kellers_roast_chix_veggies

If I were to tell you that this dish is super-easy, would you believe me? Most of Thomas Keller’s recipes are long and arduous. Not this one. And to me, there’s really nothing quite so tasty as a freshly roasted whole chicken hot out of the oven. Read on.

lo_cropAfter being away for a few days (attending our oldest grandson’s high school graduation – see Logan, right) and after having numerous rich (and very enjoyable) meals, some in, some out, we were ready for a more simple, less caloric dinner once we got home. I picked up a nice big, fat 6 pound chicken at Trader Joe’s – a whole chicken.

Then, I was reading through some other people’s blog posts and learned about the Amateur Gourmet – have you ever read his blog? He won Saveur’s #1 rating for best overall blog. The magazine’s list of blogs is long. Really long, although some are categorized. Most of them I’d never heard of. Oh my, I’m in trouble . . . I already follow about 60 food blogs. How am I ever, ever going to keep up? But I had to go back through some older posts on the first ones I looked at. Anyway, on someone’s blog there was a link to watch a youtube video of Thomas Keller making one of his many chicken recipes. This one from Bouchon, the eponymous restaurant in Napa Valley.

whole_chicken_roastedThe video was really interesting. And it looked so EASY! So I scribbled down the simple directions and did it – with only minor modifications. I let the roasting chicken I’d bought sit out at room temp for about an hour to get it closer to room temp. To the inside cavity I added a thyme sprig and salt and pepper. Then I prepared all the vegetables (I used onions, celery, carrots and later on during the baking time added about a pound of sweet potato chopped up). You can use your own choice of veggies. Those were lightly drizzled and tossed with olive oil and put in the bottom of a roasting pan. I used a Teflon-coated 9×13 pan and loosely covered the bottom with the veggies.

Next you truss the bird so the wings and legs are tight up against the body (I didn’t do this one step cuz I was lazy), then rub it all over with some olive oil and sprinkle liberally (really liberally) with salt, pepper and I added some dried thyme. The birdie is placed on top of the veggies and popped into the oven. Keller’s 3-4 pound bird roasted in a 450° oven and was done in about 45 minutes. My chicken at 6 pounds took about 80+ minutes. I also lowered the temp by 25° too because the bird was so big. You want to get chicken to an internal temp of about 165°.

Once out of the oven I removed the chicken to a grooved cutting board and let her sit with a little dome of foil over her to keep her warm. Also covered the roasting pan with all the veggies in it – and they were pooled in a lovely liquid of juices and fat. Talk about tasty! I tasted one piece of sweet potato (to make sure it was cooked through – it was) and could hardly keep my fork out of the pan.

The veggies went onto the plate along with pieces of the dripping, juicy chicken. With a salad, that was dinner. Fantastic is about the only word to describe!

What I liked: first, how EASY it was. Secondly, the flavor – oh yes – the salt really made a difference. It was extra-specially juicy. And the veggies – I had to talk to myself about not eating the entire pan full of veggies all by myself. They were that good.

What I didn’t like: gosh, nothing. It was magnificent. Worth doing again and again.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Thomas Keller’s Roast Chicken & Vegetables

Recipe By: From a youtube video of Thomas Keller
Serving Size: 4
NOTES: The nutrition info assumes you will consume all the chicken skin, which you may not do! You can use your own choice of vegetables – these were my choices. Keller says one of the secrets to this chicken is the generous amount of salt on the outside. Most of it will stay with the skin, that you probably won’t eat anyway. It adds lovely flavor to the chicken.

3 1/2 pounds whole chicken
Salt and pepper sprinkled on the inside cavity
1 tablespoon olive oil
1/2 tablespoon kosher salt — (or more)
1/2 teaspoon freshly ground black pepper
1 large thyme — sprig, for inside chicken cavity
VEGETABLES:
4 large carrots — peeled, chopped large
2 large onions — peeled, cut in big chunks
3 stalks celery — chopped
1/2 cup parsley — chopped
1 1/2 pounds sweet potato — (or use a turnip)
1 tablespoon olive oil — tossed with the veggies
Finishing salt for garnish, if desired

1. Allow chicken to sit out at room temp for about an hour.
2. Preheat oven to 450°. [I used a larger 6 lb. roasting chicken so cooked it at 425° for about 90 minutes.]
3. With a boning knife, remove the wishbone (makes for easier cutting after it’s baked – this is not a mandatory step).
4. In a roasting pan that’s a few inches larger than the chicken, add the cut and chopped vegetables. Drizzle them with a little bit of olive oil and toss with your hands.
5. Truss the chicken so the wings and legs are snug against the chicken body. [Note: I was lazy and didn’t do this step.] Rub the exterior of the chicken with the olive oil.
6. Place chicken on top of the vegetables [Since sweet potatoes cook quite fast, I didn’t add those pieces until 30 minutes before I thought it would be done]. Sprinkle chicken liberally with salt and pepper. [Note: I added some dried thyme to the exterior – not in Keller’s recipe.]
7. Place in oven and roast until the chicken is golden brown and has reached an internal temperature of 165°. Remove from oven and allow to rest on a cutting board for 15 minutes. Cover veggies so they don’t get cold. Slice chicken and serve with vegetables along side. If desired, sprinkle the top of the chicken with some finishing salt [I didn’t think it needed it since I’d used ample salt already].
Per Serving (assumes you eat all the skin): 835 Calories; 48g Fat (52.3% calories from fat); 54g Protein; 45g Carbohydrate; 8g Dietary Fiber; 247mg Cholesterol; 971mg Sodium.

Posted in Chicken, on May 7th, 2012.

lemon_chicken_breasts

If lemon is a flavor you like, these chicken breasts will put you in lemon nirvana! This is a quick and easy baked chicken dish (you don’t even have to brown them first) that’s even worthy of a company meal.

Don’t you have nights when you need to get dinner on the table in a big-fat hurry? Even though I enjoy cooking most of the time, there are days when I just don’t seem to get myself into the kitchen until about 5:30 or so and realize we need to be out of the house in an hour. So, with lemons still loading down our Meyer lemon trees, I quick-like went in search of a lemon chicken recipe. Going to Eat Your Books, I looked at their list, scanning about 30 or more recipes amongst my cookbooks (which lists the main ingredients) before I found a simple and quick recipe that I thought sounded really good. It came from Ina Garten’s book Barefoot Contessa How Easy Is That?

Reading through the recipe completely I heated the oil, added the garlic and just let it mellow in there for a minute. Off the heat I added the dry white wine, lemon juice and lemon zest, oregano and thyme. The chicken breasts I used were skinless (that’s all I had), and I think breasts with skin would definitely be better (because it would protect the top from over baking), but when you’re in a hurry you don’t quibble over chicken skin. I did pound the chicken slightly. While I worked on the rest of my meal, I let the chicken just marinate in that stuff for about 20 minutes. Also waited for the oven to heat up. I made this for 2 servings, so I had part of a lemon which was cut into wedges and snuggled in with the chicken pieces. I checked the chicken early – good thing – as the chicken was done in about 25 minutes. I probably could have removed it at 20 minutes. The recipe indicates to tent with foil once you take it out of the oven and let it sit for 10 minutes. During that time the temp will rise about 5-10 degrees, so you DO want to take it out early.

I suppose professional chefs just know the finished temperature of cooked chicken. Because the chicken was just slightly overcooked, I thought, I needed to research this. Today I went on the ‘net and read several websites, just because I wanted to know. The USDA has apparently recently put out there that chicken breasts need to be cooked to 165°. And especially if you have any health or immune system issues, you’d want to make sure it’s cooked sufficiently. It used to be higher, but in recent years they reduced the temp to 160° and now changed it to 165°. SO, if I were making this again, I’d bake it to exactly 160° and take it out of the oven then. And tent it for 5-10 minutes before serving. Here’s what I found at one website:

Many experts recommend that chicken breast meat must be cooked to an internal temperature of 170 degrees F, but others say 160 degrees F is fine. You will have moister chicken if you cook to 160 degrees F. According to Dr. O. Peter Snyder, the chicken has to reach a temperature of 160 degrees F for 5.2 seconds to kill pathogens. Now the USDA is recommending that, because of bird flu fears, chicken should be cooked to a temperature of 165 degrees F. Remember that the meat will continue to cook after it’s removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it’s off the heat.

Now – once it was baked – it looked really nice – just a bit golden brown. I sprinkled just a little bit of grated Parm on top (because I’d made some risotto where I needed it anyway) and garnished it with one sprig of fresh thyme and a wedge of the cooked (and mellowed) lemon. My DH ate all of the lemon, peel and all. What I DID do, though, was spoon the pan juices into tiny little ramekins (not in the picture, because I did it afterwards) and put those on our plates. With each bite of chicken, we dipped it into the jus. It was good. I liked the chicken a lot – but I might reduce the temp by 25° next time. And, I would be very precise about removing the chicken when it reaches 160°, so I’d want to use a probe in the chicken.

What I liked: the very lemony chicken flavor. Loved dipping the chicken into the ramekin of jus. Liked how easy it was to make – with fresh thyme in my garden, and lemons on our trees, I’ll almost always be able to make this. I think the addition of lemon zest was an important step – it just steps up the lemony-ness. Thank you, Ina.

What I didn’t like: not much of anything – I’d be very careful about cooking it JUST to 160°. And if I had chicken breasts with skin, I’d use them. I usually don’t, however.

printer-friendly PDF
MasterCook 5+ import file – right click to save fine, run MC, then File|Import

Lemon Chicken Breasts

Recipe By: Ina Garten, How Easy is That?
Serving Size: 4
NOTES: The nutrition info assumes you’ll eat the skin. If you don’t, the fat and calorie numbers will go down significantly. Mostly the chicken skin is kept on to protect the chicken from drying out.

1/4 cup olive oil
3 tablespoons minced garlic — (9 cloves)
1/3 cup dry white wine
1 tablespoon lemon zest — (2 lemons)
2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
4 chicken breast halves — skin on (6 to 8 ounces each)
1 whole lemon

1. Preheat the oven to 400°. [My suggestion: try 375° instead and definitely use a probe-in thermometer.]
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. The internal temperature should be about 160° Once removed from the oven, it will continue to cook and will rise in temp about 5-10 degrees. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. [My suggestion: there is a lot of lemony juice in the bottom of the baking dish – spoon it out into individual mini-ramekins and serve alongside the chicken and invite your diners to dip each piece of chicken into the jus before eating.]
Per Serving: 399 Calories; 27g Fat (62.8% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 94mg Sodium.

Posted in Chicken, on May 3rd, 2012.

saffron_chicken_curry

With chicken thigh meat (skinless, boneless) in my refrigerator, I decided to try my hand at some authentic Indian chicken curry. Over a cup of ginger tea in my Indian friend Kunda’s kitchen, I’d asked her if she makes chicken curry the same way she makes lamb curry. Kunda had given me some of her lamb curry a week or so ago and I loved it, but have never made it myself. I will, though – just in a few weeks. She said basically yes, but handed me the book, Royal Hyderabadi Cooking,  opening it to the chicken curry recipe she usually uses. The book is written (in English) by two chefs – but Sanjeev Kapoor is the more famous one – he’s kind of like the Emeril of Indian TV, Kunda explained.

She’d loaned me this cookbook before and I’d copied out 8-10 recipes, but not this one. She’d explained to me that the Hyderabadi people are considered the more gourmet of all the Indian cuisine regions. At one time it was a royal cities, hence the traditions of Hyderabadi cooking (for royals) have been handed down. Hyderabad is in southern Indian, kind of in south central, so to speak. It’s very near all the high tech Google and Microsoft facilities, and is more upscale than some Indian cities.

The recipe was in grams for some things and in tablespoons for others (not both sadly, in any case I found it odd), but I just punted my way through it. I added more spices to the recipe, and more yogurt. It called for a kind of nut we don’t have here (chironji or charoli), so I used pine nuts instead. And when I was done, the sauce was too thin for my taste, so I mixed up a little flour and water to thicken it a bit. I don’t think that’s done in Indian cooking, but I didn’t know what else to do. Sometimes recipes will add some ground almonds to thicken, but this already had some ground nuts in it. Usually Greek yogurt will help thicken a sauce, but it wasn’t enough. So the recipe below is my riff on the authentic Hyderabad recipe.

The dinner came together in a jiffy – that I liked a lot! Not a whole lot of chopping required (onions) and just a moderate amount of spice measuring required. The two nuts (almonds and pine nuts) along with the poppy seeds were whizzed together in my spice blender. Ideally it should have been enough to thicken the sauce. For whatever reason, it wasn’t. The addition of saffron gave it an exotic taste, I thought, although there wasn’t all that much saffron. I served it alongside some rice (just plain) which soaked up all the delicious sauce. We ate it all with a soup spoon.

What I liked: the sauce/gravy was delicious especially with all the flavor from the spices. I liked that it didn’t take a lot of chicken (I used less than the recipe indicated because that was all I had on hand). I didn’t add any other veggies to it (like green beans or sugar snap peas) but I could have to make it totally a one dish meal – with rice.

What I didn’t like: nothing, really. I adapted the recipe, which surely isn’t Indian-authentic, but what the heck! I did it anyway.

printer-friendly PDF
Files: MasterCook 5+ and MasterCook 14 – click link to open recipe in run MC

Saffron Chicken Curry

Recipe By: Adapted from Royal Hyderabadi Cooking by Sanjeev Kapoor and
Harpal Singh Sokhi
Serving Size: 4
NOTES: If you use low fat or fat free Greek yogurt, don’t bring the mixture to a boil or it will separate – it won’t taste bad, but it won’t look very attractive! I added the flour/water mixture because the curry sauce was just too thin for my tastes. If yours thickens sufficiently, eliminate that step. Or, you can add some nut flour to the curry to thicken it also.

1/4 cup olive oil
14 ounces boneless skinless chicken thighs
1/4 cup almonds
1 tablespoon pine nuts
1/2 tablespoon poppy seeds
1 large onion — chopped
1 tablespoon ginger — smashed or grated
2 large garlic cloves — minced
1/4 teaspoon red chili flakes
1 teaspoon turmeric
1 teaspoon curry powder — mild or medium heat
1 cup Greek yogurt, full-fat
1/2 teaspoon saffron, dissolve in 1 T warm water
3 cups chicken stock
2 tablespoons flour — mixed with about 4 tablespoons water [my addition]
1 teaspoon garam masala
Rice to serve with or under the curry

1. In a spice blender (or mortar and pestle) grind the almonds, pine nuts and poppy seeds together. Set aside.
2. Heat oil in a large saute pan and add onions. Cook until onions are golden brown. Add ginger and garlic and saute briefly. Stir in chili flakes, turmeric and curry powder and stir for about one minute.
3. Add chicken pieces to the pan and saute for about 5 minutes, turning the chicken as it browns. Do not allow it to burn.
4. Add yogurt, saffron, ground nut mixture and cook for 5 minutes, stirring continuously. Add chicken stock and bring to a boil. Lower heat, cover and simmer for 20 minutes, or until the chicken meat is tender.
5. If using, mix up the flour with water, shake vigorously and stir into the curry. Simmer for 2-3 minutes until thickened. Add the garam masala and stir in. Serve on or next to plain rice. Garnish with some cilantro if you have some.
Per Serving: 410 Calories; 29g Fat (61.9% calories from fat); 25g Protein; 15g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 1864mg Sodium.

Posted in Chicken, on April 21st, 2012.

A relatively simple chicken dish – although it did require two pans – but it was well worth it because the flavors and texture were lovely.

Just so you know – there’s a goodly amount of butter and oil in this dish. Both oil and butter are used to sauté the chicken (that was in one pan) and several tablespoons of butter are added to the lemon caper sauce too (the second pan). Was it worth it? I suppose it depends on how many grams of fat one should consume in a day, or a week. It was spread out over several servings, of course, but my recipe program, MasterCook told me this had 30+ grams of fat per serving. Hmmm. When I saw that I decided to shave a tablespoon of butter off the lemon caper sauce. And I used less oil and butter in the sauté pan too. That brought the fat grams down to 29. Every little bit helps; that’s my motto. But low fat this is not. And those garlic green beans you see in the background? Those aren’t low fat either, although it’s all EVOO, so that’s supposed to be healthy fat, right? We can’t ever seem to get enough of those green beans – we eat them cold, even, as a snack. If you haven’t ever made that recipe, you really should. I make those at least once a month. Maybe once every 3 weeks or so.

chicken_dipsBack to the chicken. Delicious. Must be made at the last minute – not a do-ahead meal. But I got everything (just about) ready ahead of time (like pounding the chicken breasts to 1/2 inch, making the fresh bread crumbs, chopping the shallots and measuring out the capers), so all I had to do was dip the chicken in the egg and herbed fresh bread crumb mixture and plop them into the hot pan. After browning, the pan itself went into a 400° oven for about 9 minutes. The recipe says 7-9 minutes. I checked at 7 minutes and they weren’t quite done, but it would depend totally on how thick the chicken was.

Then I made the sauce – fairly easy, really. I made it once the chicken was in the oven, although I’d already minced the shallots ahead of time. The capers were measured out and the cold butter was cubed and chilling. Just don’t let the sauce bubble (boil) or the sauce will break. Keep it just below that temp and add the butter gradually. Then just spoon it over the chicken breasts the moment they come out of the oven. Do serve on hot plates if you can. The recipe came from Phillis Carey‘s chicken cookbook.

What I liked: the crunchy texture of the breading – fresh bread does wonders for making a crispy crunchy topping for fish or chicken. The chicken was perfectly cooked, tender and juicy too.

What I didn’t like: maybe the amount of time to make it, but then it really wasn’t that much. My DH wasn’t very happy with all the pans and dishes, and little mis en place dishes I used (he does the dishes, you see). But it was really delicious, so I think it was worth the time and the dirty bowls and pans!

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Fresh Herb Crusted Chicken Breasts with Lemon Caper Sauce

Recipe By: Adapted a little from Phillis Carey, Fast & Fabulous Chicken Breasts, 2005
Serving Size: 4

4 pieces boneless skinless chicken breast halves
Salt and freshly ground black pepper
2 whole eggs
1 tablespoon Dijon mustard
1 tablespoon water
2 cups fresh breadcrumbs
1 tablespoon fresh thyme — minced
1 tablespoon Italian parsley — fresh, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
LEMON CAPER SAUCE:
3/4 cup dry white wine
3 tablespoons shallots — chopped
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter — chilled, cut into 8 pieces
2 tablespoons capers — drained

1. Preheat oven to 400°.
2. Trim chicken breasts and pound between two sheets of plastic wrap to an even 1/2 inch thickness. Season chicken with salt and pepper to taste.
3. In a shallow bowl or pie plate whisk together the eggs, mustard and water. In another shallow bowl combine the breadcrumbs, thyme and parsley. Dip chicken pieces in egg mixture and then coat with breadcrumb mixture, pressing to adhere.
4. Melt butter with olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook 2 minutes per side to brown – do not burn. Transfer chicken to a baking sheet. Bake for 7-9 minutes or until chicken is cooked through.
5. SAUCE: Combine wine, shallots and lemon juice in a medium saucepan. Bring to a boil over high heat and cook to reduce the amount to 1/4 cup, about 5 minutes. Reduce heat to very low and add butter, one piece at a time, taking care not to let the sauce bubble. Remove from heat and stir in capers. Season to taste with salt and pepper if needed. Pass sauce and spoon over the chicken pieces.
Per Serving: 481 Calories; 29g Fat (58.1% calories from fat); 33g Protein; 14g Carbohydrate; 1g Dietary Fiber; 221mg Cholesterol; 325mg Sodium.

Posted in Chicken, Salad Dressings, Salads, on March 8th, 2012.

deconstructed_chicken_caesar_salad

There’s a short story to tell: when I was still in college (oh, many years ago) I worked every Friday night and all day Saturday at Marston’s (an old family-run San Diego department store). I worked in the Personnel Dept. (remember when they used to call Human Resources the Personnel Dept.?). My job was to train new sales employees – things like how to use the cash register (no electronics at all although they were electrically run). And about the company’s general policies including ethics – plus some limited safety info – mostly boring stuff. Anyway, on Saturdays when I wasn’t teaching I’d walk to a diner a few blocks away. They had a Caesar Salad on their menu that I was crazy about. It was just the best. It had all the elements of a perfect Caesar – Romaine, an egg-based olive oil dressing with good Parmesan, some big honkin’ croutons and a strip or two of anchovies on top. And lemon. That began my my appetite for anything Caesar, I’ll tell you. Hence you’ll find many Caesar type dressings here on my blog.

It would logically follow, then, that as I was reading the most recent issue of Bon Appetit, I was motivated by a recipe in the issue for a Parmesan Chicken and Caesar Roasted Romaine (salad). As I’m writing this, it’s not yet “up” on epicurious or I’d link to it. It got me to thinking. I had everything I needed to make this, but I wanted some dressing on the salad. So I improvised a bit, although I roasted the chicken and Romaine as indicated in the recipe. I went to my current favorite Caesar dressing – a Phillis Carey one that is cinchy easy made with mayo as the base. I’ve printed it up below as a separate recipe – you need that recipe IF you like Caesar. Phillis served it on a steak salad (and I wrote it up then as an integral part of that salad) at a cooking class a couple of years ago and I’ve been a fan of it ever since!

It was an easy dinner. Well – let me re-phrase that – it took me one hour to do it all – make the dressing, prep the chicken, make the panko crumb topping, prep the Romaine, heat the oven, roast the chicken, then roast the Romaine, cook some haricot verts (my very favorite recipe, garlic green beans), toss them in a skillet with some garlic and olive oil, plate it, drizzle on some of the Mayo Caesar dressing and serve! Whew! I felt a little like a one-armed paper hangar. Normally time isn’t of an element, but we had choir rehearsal and my magic time is “sit down to eat by 6:00.” We made it at 6:05, fortunately. (As an aside – we had sufficient leftovers of the chicken – so I chopped them up, cut up about a cup of the garlic green beans, made a Romaine salad with tomatoes, celery – and tossed it with more of the Mayo Caesar Dressing – that was out dinner the next night.)

pecorino_trufflesThe photo at left shows you one little deviation. I have good Parmigiano-Reggiano cheese, but I decided to use some Pecorino cheese I bought recently that contains some truffles. You can see some of the truffle stuff (little black specks). Oh does it make this cheese fantastic. It’s called Pecorino al Tartufo. It was sprinkled on top of the salad only – I used good Parmigiano for the dressing.

chicken_caesar_roastingOnce I lightly pounded the chicken breasts, they were placed on a large baking sheet (you need a large one to fit the big Romaine head halves). The panko crumb/cheese mixture was spooned on top and it went into the oven for exactly 10 minutes. The crumb mixture had just started to brown. Meanwhile I had brushed the cut Romaine halves with olive oil. They went on the tray and were baked another 5 minutes. At that point I didn’t think the lettuce had enough color, so I turned the oven on the broil for about 1 minute only (more and the chicken would have turned too firm and the Romaine would have been a black mess). Remove and serve. With the dressing dribbled over the Romaine and some cheese sprinkled on top.

What I liked: the overall taste – but then I love chicken Caesar salad under most circumstances. As long as the dressing is good.

What I didn’t like: not a thing. Delicious.

printer-friendly PDF for the salad
printer-friendly PDF for the dressing only

MasterCook 5+ import file – for the salad – right click to save file, run MC, then File|Import
MasterCook 5+ import file for the dressing only – right click to save file, run MC, then File|Import

Deconstructed Chicken Caesar Salad

Recipe By: Adapted from Bon Appetit, 2012
Serving Size: 4
NOTES: I used a little sprinkle of Pecorino cheese on top of the roasted Romaine – and what I had contained some truffles. You can use regular Pecorino, or Parmigiano too.

4 pieces boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
1/2 cup Pecorino Romano cheese — grated (or Parmigiano)
1/2 cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons Italian parsley
2 large garlic cloves — smashed, minced
GRILLED ROMAINE:
2 whole Romaine lettuce — heads, halved lengthwise
1 tablespoon extra virgin olive oil
1 whole lemon — cut in wedges, on each plate
About 1/2 cup Mayo Caesar Dressing
1/4 cup Pecorino Romano cheese — grated, for garnish on the lettuce (or Parmigiano)

1. Trim chicken breasts as needed, and pound them slightly to an even 1/2 inch thickness.
2. Sprinkle chicken with salt and pepper to taste.
3. In a small bowl mix together the cheese, panko, olive oil, parsley and smashed garlic.
4. Preheat oven to 450°.
5. Using a large baking sheet, line it with foil. Place the chicken breasts on the foil. Gently spoon the cheese/panko mixture on top of each breast.
6. Bake for 10 minutes, until the topping has just begun to brown (no longer).
7. Meanwhile, cut the Romaine heads in half, lengthwise, leaving some of the root end intact, so it holds together. Brush the cut side of each half with oil.
8. After the chicken has roasted for 10 minutes, remove pan and place the oiled Romaine heads on the baking sheet, and try to roll them so the cut edge is level, if possible. Return to oven and continue roasting for about 5 more minutes. Watch the pan carefully. If the Romaine hasn’t browned much, turn heat element to broil, and cook for about 1 more minute, just so the Romaine begins to brown on the edges (not necessary for the cooking, but it looks more interesting).
9. Place chicken breast on each plate, with the Romaine half next to it. Drizzle the Romaine with the Mayo Caesar Dressing. Sprinkle with additional Pecorino cheese, if desired.
Per Serving: 377 Calories; 17g Fat (39.8% calories from fat); 41g Protein; 17g Carbohydrate; 7g Dietary Fiber; 80mg Cholesterol; 411mg Sodium.

. . .

Mayo Caesar Dressing

Recipe By: Phillis Carey, instructor and cookbook author
Serving Size: 6

2 cloves garlic — peeled
1/2 cup mayonnaise — Best Foods or home made
1/4 cup Parmigiano-Reggiano cheese — grated
2 tablespoons olive oil
1 tablespoon capers — drained (or use anchovies, if desired)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1. Turn blender motor on and removing lid slightly drop garlic cloves into bowl. Turn motor off.
2. Add all remaining ingredients and blend until mixture is smooth. (Ideally you might want to double the dressing quantities because this amount “throws” the dressing all over the workbowl.) Pour dressing into a container and refrigerate. It tastes best if used within a week, but will keep for several weeks under refrigeration.
Per Serving: 190 Calories; 21g Fat (94.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 365mg Sodium.

Related Posts Plugin for WordPress, Blogger...