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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2023, I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

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

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

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

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

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

Tasting Spoons

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

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Posted in Chicken, on October 14th, 2011.

chix_cordon_bleu_bundles

Looking for an easy dinner entrée – worthy of serving to guests – that’s not all that difficult, AND can be made ahead one day? Try this one. If you don’t love broccoli, try asparagus instead.

Can you just tell by looking at that photo that this tastes good? I can’t always tell, sorry to say, unless I look at the list of ingredients. And sometimes, even then I’m wrong. Alas, what tastes good to one person doesn’t taste good to another. That’s what makes us human! But IF you like broccoli, bacon and cheddar (with some cream cheese in there to help hold it all together) you’ll really like this dish.

Once again, my hero, Phillis Carey, has created a chicken dish that is just delicious! Since I own her cookbooks, you’d think I don’t need to go to her cooking classes anymore. Wrong. She keeps coming up with new and innovative ways to cook and prepare chicken. This time it’s a method of oven browning that I’ve never tried. She’s just a wizard at it, I tell ‘ya!

What’s great about this one is that you can do most of the prep a day ahead of time. You will have to coat the chicken bundles in egg and bread crumbs, and bake them just before serving, but truly that won’t take that much time. If you prefer to keep the calories down, you can use low-fat cream cheese in this, and you can use less bacon. Or no bacon at all. If you’re not a fan of broccoli, Phillis suggested asparagus spears – precooked almost completely when you stuff it. The chicken breasts have to be pounded thinner than usual – to 1/4 inch thick. Carefully, so you don’t break them apart. That’s part of the secret to these – you have to pound the chicken thin enough to surround the filling.

And don’t forget this new method of getting the breaded chicken golden brown without frying – just by doing it in the oven. Phillis poured a little oil in the bottom of a large rimmed sheet pan and carefully laid the chicken bundles in the oil (after the pan and oil were heated up in the oven for several minutes), and 8 minutes later you turn them over to oven-brown the other side for 6-8 minutes (if using Convection/Bake, it’ll be closer to 6 minutes).

Once, years ago, an acquaintance of mine pounded chicken breasts out flat, filled each one with a wet, traditional bread stuffing mix, then pulled the edges up around the sides of the filling in a kind of cup shape, and used kitchen string to tie it in several places. After baking she clipped off the string, poured some chicken gravy over the top and served it with a green vegetable. It was kind of like eating Thanksgiving dinner in a single serving. I thought it was delicious. I didn’t really know this person well enough to ask for her recipe, so I had to do some trial and error. Mostly error and I gave up – it was always too dry. This method of Phillis’, though, is very similar. Maybe I’ll have to give that a try. I’m sure I baked these other cup-like chicken breasts too long and not in a hot enough oven, either. Here, at 1/4 inch thick (that’s really thin) they’re baked a total of 15 minutes at 425°. Hmmm. That has me thinking . . .

What I liked: just the overall flavor and texture. The broccoli. The bacon. The cream cheese. All yummy. Easy to make too – honest.

What I didn’t like: nothing at all. I suppose if I were making this for guests, I might consider drizzling the top with a light gravy, maybe, but it truly isn’t necessary.

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* Exported from MasterCook *

Oven-Fried Chicken Cordon Bleu Bundles Stuffed with Bacon, Broccoli and Cheddar

Recipe By: From a Phillis Carey cooking class, Sept. 2011
Serving Size: 4

6 slices bacon — diced, cooked, drained
2 cups broccoli florets — cooked just until tender and coarsely chopped
4 small boneless skinless chicken breast halves
salt and pepper to taste
4 ounces cream cheese — softened
1 teaspoon Dijon mustard
1 cup cheddar cheese — grated
2 large eggs — mixed with 1 T. of water
1 cup dry bread crumbs — (not Panko type)
1 tablespoon Italian parsley — minced
1/4 cup grapeseed oil — or vegetable oil

Serving Ideas: This makes a lovely dinner entree – it has the broccoli inside, so you don’t need another vegetable. Serve with a salad and a muffin or bread on the side.
NOTES: If you have an oven with a CONVECTION/BAKE setting, this is the ideal time to use it – it will brown the bundles better. If you do, you may want to reduce the cooking time of the by one minute after you turn the chicken over to brown the 2nd side. If you’d prefer, you can use asparagus instead of broccoli – use long spears, trimmed, mostly cooked, but not quite. You can use lowfat cream cheese if you’d prefer, and you can use less bacon than the recipe calls for.
1. Preheat oven to 425°. Cook bacon and set aside to drain. Cook broccoli (can be done for a couple of minutes in the microwave). Cool completely. Trim chicken breasts and pound the thicker ends between two sheets of plastic wrap to an even 1/4 inch thickness, taking care not to tear the meat. Lightly season with salt and pepper.
2. FILLING: Place cream cheese in a small bowl. Using a fork, mash in the mustard, Cheddar cheese and cooked bacon. Divide the filling into equal portions and remove a small amount from each and set it beside the larger portions. Place the larger portion on the thinly-pounded chicken breast, then place a large mound of broccoli on top of the filling and press it down so it sticks as best as possible. Place the smaller amount of cheese filling on top, then gently pull half of the chicken breast over the top to cover the filling and using your hands, mound it so it sticks on all sides as best you can. CAN BE PREPARED THE DAY BEFORE UP TO THIS POINT.
3. Whisk eggs with water in a shallow bowl. Toss breadcrumbs with parsley in another bowl. Coat the chicken bundles with egg mixture and then dredge in breadcrumbs to coat well. You can do this preparation up to an hour before baking.
4. Pour the oil (do not use olive oil as it will burn) into a large 17×14 rimmed baking sheet and heat in the oven for 4 minutes or until very hot, but not smoking. Have the chicken at hand, pull the oven rack out (don’t remove the pan from the oven unless you must) and place the chicken bundles on the pan, leaving ample room between pieces. You should hear the oil bubbling/sizzling some once you add the meat. Bake for 8 minutes. Carefully turn chicken over and bake another 6 minutes, or up to 8 minutes until chicken is cooked through.
Per Serving: 674 Calories; 43g Fat (58.1% calories from fat); 47g Protein; 23g Carbohydrate; 2g Dietary Fiber; 243mg Cholesterol; 782mg Sodium.

Posted in Chicken, Salad Dressings, Salads, on September 22nd, 2011.

peach_mozz_chix_salad

It was, most definitely, a cold salad kind of evening. In fact, it was still in the mid-80’s at 8 pm the other night after I fixed this. It was too hot to eat outside. But the recipe didn’t need me to heat the oven, although my DH did have to grill the peaches. That was the extent of the cooking. Right after dinner sat in the cool Jacuzzi for awhile, which was very refreshing.

My inbox on this particular day contained an email from one of the magazines I subscribe to – and it listed “25 peach recipes you can use today,” or some such advertising come-on. But I clicked over to look, and up popped this salad, which came from Southern Living in 2008. I had the fresh mozzarella. I had peaches. I had arugula. I had fresh cilantro. I was in business.

What intrigued me – besides the grilled peaches – was the salad dressing. It’s composed of a whole peach, the cilantro, honey (I used agave), lime zest and juice (and I augmented it with lemon juice since I didn’t have enough lime juice), ground cumin, chili powder, olive oil AND tequila. Tequila, I thought? Odd, but interesting.

peach_mozz_chix_salad_top

There you can see the salad a little more clearly with the chicken around the edges. This salad did not include chicken in it, but I decided this should be a dinner entrée, so I used some of the leftover chicken from the perfect Roast Chicken I did a couple of nights ago. I whipped up the dressing in the food processor. Just know that you have to use the dressing in a couple of days. Cilantro, once it comes in constant contact with liquid, becomes a liquid. And not all that nice. I have a lot left over that I’m going to need to use asap. So you might try cutting down on the dressing quantity because I think it will dress a salad for more than 4 people. Next time I’ll make the dressing without the cilantro and just mince it up and add it as needed. That way I wouldn’t have a time limit on using it up.

What I liked: the freshness of it – the peaches were just perfect specimens – they looked beautiful on the plate – the dressing gave a distinct flavor to everything, including the fresh Mozzarella. A delightful summer salad for sure.

What I didn’t like: nothing, really. Just remember my suggestion about the dressing – use it up, or make a bit less of it as it doesn’t keep.

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Grilled Peach, Mozzarella and Chicken Salad

Recipe By: Adapted from Southern Living, 6/2008
Serving Size: 4
NOTES: You may have leftover dressing – if so, use it up within a day as cilantro deteriorates rapidly once it’s in liquid.

3 whole peaches — not white peaches
1 large shallot — sliced
1/4 cup chopped fresh cilantro
3 tablespoons agave nectar — or honey
1 teaspoon salt
1 teaspoon lime zest
1/2 cup fresh lime juice — if you don’t have enough lime juice, use lemon juice
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 1/2 tablespoons tequila — optional
1/3 cup olive oil
Grapeseed oil to coat grill rack
6 ounces baby arugula — or watercress, or other sturdy lettuce, thoroughly washed
1/2 pound fresh mozzarella — cut into 12 (1/4-inch) slices
12 ounces cooked chicken — optional
Garnish: fresh cilantro sprigs

1. Peel and chop 1 peach. Cut remaining peaches into 28 (1/4-inch-thick) rounds, cutting through stem and bottom ends. Cut peaches inward from sides, cutting each side just until you reach the pit and gently hold each slice around the edges, twist and pull off. Continue until you’ve made rounds of all the peaches. Discard pits.
2. Process chopped peach, shallot, cilantro, agave nectar, salt, lime zest, lime juice, cumin and chili powder, and, if desired, tequila in a food processor 10 to 15 seconds or until smooth. Add oil, and pulse 3 to 4 times or until thoroughly combined.
3. Coat cooking grate of grill with grapeseed oil. Preheat grill to 350° to 400° (medium-high). Brush both sides of peach rounds with 1/3 cup peach dressing.
4. Grill peach rounds, covered, for 3 to 5 minutes on each side or until grill marks appear.
5. Toss the lettuce, arugula or watercress with a little bit of dressing, then place evenly on 4 plates. Layer 3 grilled peach rounds and 3 cheese slices over salad on each plate. Add chicken slices around the edges, if desired. Drizzle with more peach dressing. Garnish, if desired with cilantro sprigs
Per Serving (assumes you eat all the dressing): 491 Calories; 31g Fat (57.1% calories from fat); 40g Protein; 13g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 662mg Sodium.

Posted in Chicken, on September 18th, 2011.

roast_chicken_juiciest

Oh my, yes! Juicy. Tender. Perfectly cooked. Easy. Hooray for Cook’s Illustrated. They finally figured out how to do it and have given us the technique. I don’t know about you, but I never seem to be able to get a roast chicken to look or taste like the ones you can buy from the rotisserie at the grocery store, or Costco. Those always seem to be golden brown and juicy (unless they’ve been sitting there too long).

The recipe came from the most recent issue of the magazine (Sept/Oct 2011). Unless you are a subscriber to the online version (a different fee from being a hard-copy subscriber as I am) you can’t access this recipe online. So I’m going to have to give you a synopsis.

The short story is: heat a 12-inch frying pan in a 450° oven. Dry, oil, salt & pepper a whole chicken. Set chicken in the hot frying pan breast side UP with meat thermometer. When breast meat reaches 120° or thigh at 135°, turn oven OFF (yes, really). Leave in oven until breast meat registers 160° or thigh 175°. Remove from oven, tent lightly 20 minutes. Carve and serve.

Every time I read an article in Cook’s Illustrated I’m astounded at the creativity of the staff. They come up with innovative ideas to solve cooking problems that I certainly can’t. In this case it’s all about having the thigh meat get a jump-start in the cooking process, since it usually takes longer to reach 175° than it does to get the breast meat cooked to 160°. As we all know, if we wait until the thigh is done, usually, the breast meat is past its peak and dry. Why didn’t I think about putting the thigh meat in contact with a hot frying pan surface?

breast_meat_closeupThe preparation is SO simple. The baking is easy, as long as you have a good meat thermometer – one that will beep at you when something reaches temperature. You don’t want to go beyond the temps or you’ll end up with overcooked chicken. I had a really large chicken, so the approximate timing was a little longer in both parts of the baking process, but the results were fantastic. I’m so happy!

What I liked: how easy it was; hot delicious it was – tender, juicy. No question, this is going to be my new method of roasting a chicken. The leftover meat was tender as could be, both breast meat and thigh.

What I didn’t like: well, it wasn’t quite as golden brown as I’d hoped. But overall, it was fantastic, so I don’t want to complain that the skin wasn’t quite as brown as I’d have liked. We don’t eat the skin anyway.

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Weeknight Roast Chicken

Recipe By: From Cook’s Illustrated magazine, Sept/Oct 2011
Serving Size: 5
NOTES: The reason this works is because the thigh meat gets a jump-start when it comes in contact with the hot frying pan, so it ends up cooking about the same amount of time the breast meat does.

4 pounds chicken — 3 1/2 to 4 pounds
1/2 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon olive oil — or grapeseed oil

1. Adjust oven rack to middle position, then place a 12-inch skillet in the oven and heat it to 450°.
2. Combine salt and pepper in a small bowl. Pat chicken dry with paper towels. Rub the entire surface of the chicken with the oil, then sprinkle the salt and pepper mixture all over the chicken.
3. Remove pan from the oven and place chicken, breast side up, in the pan. If you have one, insert a meat thermometer in the breast, sticking the probe in at the neck end, fairly close to the breast bone, but not touching the bone. Alternately you can place the probe in the thigh, by pushing the probe inbetween the tip of the breast and the thigh and angle probe outward slightly so it enters the thigh meat in lower part of the thigh.
4. Place pan back in the oven and roast at the preset oven temp for about 25-35 minutes, until the breast meat registers 120° or thigh at 135°.
5. Turn oven OFF and continue roasting in the oven for another 25-40 minutes, until the breast meat registers 160° or the thigh at 175°.
6. Transfer whole chicken from pan to a carving board (with a moat around the outside, if you have one) and loosely tent the chicken with foil for about 20 minutes. Carve and serve.
Per Serving (assumes you eat all the skin too): 589 Calories; 44g Fat (68.3% calories from fat); 45g Protein; trace Carbohydrate; trace Dietary Fiber; 239mg Cholesterol; 1311mg Sodium.

Posted in Chicken, Grilling, Salads, on September 8th, 2011.

grilled_chix_salad_vinaigrette

I know, I know, what’s so special about a grilled chicken salad! Well, let’s just say it’s all about the dressing in this recipe. If you don’t care about the salad part, that’s fine, but you do need to try the dressing on a salad of your choice.

Wanting a cold salad for dinner in the summer is certainly standard fare around here. I dug out this recipe that I think came from a cooking class I went to in the mid-80’s. It’s that old. And the recipe for an artistic salad such as pictured above, was on the cutting edge at the time! My notes say this recipe came from Jean Francois Meteigner, at Cicada (an L.A. restaurant). At the time the restaurant was on Melrose. There is still a Cicada, but it’s in downtown L.A. and somebody else is the chef. Meteigner has moved on to another restaurant in Santa Monica. In any case, this is his recipe and it’s a good one.

green_salad_sherry_vinegar_etteI made the dressing an hour ahead and let it sit out at room temp so the garlic would infuse a bit more. Afterwards I refrigerated what was left and used it up within a few days. As for the salad, it’s a mixture of baby spinach, arugula and mixed salad greens. Then you add some cucumber, fennel, fresh corn cut off the cob (or use frozen if that’s all that’s available), toss the salad with the dressing, then add the decorative touches – fresh wedges of tomato, avocado, green onions and artichoke hearts, if you’d like. When I served this as a main dish salad I added the chicken. The next day I served a lovely green salad  (pictured above) with some crumbled blue cheese, some toasted pecans, and the dressing.

So, first is the salad dressing. As you can see from the ingredient list, it has some sweetness to it. Not too much, but enough that you know it’s sweet. The original recipe called for honey – I used agave nectar instead. Otherwise, I stuck to the recipe as written. It’s delicious. Several people asked me about it- they couldn’t tell what was in it – the sherry vinegar adds a different taste. And the lemon juice gives it a nice tartness, although the agave certainly balances it. Worth making.

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Sherry Vinegar and Lemon Dressing

Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
Serving Size: 8
NOTES: The only change I made to this recipe was the use of agave nectar instead of honey. He also called for the “juice of 2 lemons.” I made a measuring assumption that a lemon yields about 1/4 cup of lemon juice each. Use more if you want to, but you may need to add additional honey.

3 tablespoons agave nectar — or honey
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 cup fresh lemon juice — fresh squeezed
1 cup extra virgin olive oil
2 large garlic cloves — peeled, smashed and minced
Salt and pepper to taste

1. In a medium-sized bowl whisk together (in order) the Dijon mustard, sherry vinegar, lemon juice, garlic.
2. Slowly add in a steady stream, whisking continuously, the olive oil. If made ahead whisk together again before pouring onto any salad. Refrigerate and use within a week, if possible.
Per Serving: 246 Calories; 27g Fat (96.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium.

Then, if you’d like to make the chicken salad part, with all the delicious fresh veggies that go along with it, here’s that part.

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Grilled Chicken Salad

Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
Serving Size: 4

4 large boneless skinless chicken breast halves
1 tablespoon Herbes de Provence — or other mixed herbs containing thyme and rosemary
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
SALAD INGREDIENTS:
8 ounces mixed salad greens
8 ounces baby spinach
6 ounces baby arugula
8 whole green onions — minced, including some green part
2/3 cup fresh corn kernels
1/2 cup fennel bulb — finely diced
1/2 cup cucumber — diced
2 large avocados — diced or sliced
2 large tomatoes — wedged
8 ounces artichoke hearts — canned, not marinated (optional)
GARNISHES:
1/2 cup potato chips — (optional)
16 pieces chives — (optional)
DRESSING:
1/2 recipe Sherry Vinegar and Lemon Dressing

1. Season chicken breasts with oil, pepper, herbs and garlic. Place in a plastic bag to marinate for 1-2 hours if time permits.
2. Grill chicken breasts on an outdoor grill for 3-4 minutes per side (or less, depending on thickness) until just cooked through. Do not overcook. Remove and set aside.
3. In a large salad bowl combine the salad greens, spinach, arugula, fennel, green onions and corn. Toss with salad dressing, adding just enough to coat leaves well. Pour out onto 4 serving plates.
4. Decorate each salad with avocado slices, tomatoes, and artichoke hearts. Cut chicken into slices and place on salad. Add crushed potato chips if using them, and poke a few long chives into the top, standing them up straight if possible.

Posted in Chicken, Grilling, on August 24th, 2011.

citrus_chicken

Can you see those chicken breasts hiding underneath all those citrus slices? Grilled to perfection, moist and tender chicken breasts that were marinated in a nearly all-citrus mixture (orange juice, lemon juice and lime juice) along with some fresh chives, fresh mint, olive oil, and a little bitty glug of honey.

First, though, you need to remove the chicken tender(loins) for another use, then pound the chicken breasts (I used boneless, skinless) to a more uniform thickness . That assures they’ll cook evenly. The chicken breasts we had were really hefty ones, so I ended up cutting them in half to serve. Because once you pound them thinner, they’re really pretty darned big.

The poultry is marinated in a citrus juice mixture for about 1-4 hours (4 hours is better, obviously). You drain the chicken, pat it dry with paper towels, then grill them. Meanwhile, you’ve already sliced an orange, a lemon and a lime to grill (yes, really) toward the end of the cooking time. You do reserve a bit of the marinade – one to use for basting – another to pour over the chicken after it’s grilled. And if you really want to add some additional taste, calories and fat, take the 2nd amount of marinade, bring it to a boil, then add a couple of tablespoons of butter, a tablespoon at a time, then drizzle that over the chicken before you put all the citrus slices on top.

This rendition is a very healthy one. Assuming you use average-sized chicken breasts, it’s a little over 200 calories. Some people will eat the citrus slices (included in the nutrition count). And the nutrition calculator assumes you’re consuming the marinade, which you’re not. So, you see, the chicken is probably even less. And if you cut the chicken breast in half, it’d be even less!

What I liked: the bright, clean flavors from the citrus; the ease of marinating it; the pretty presentation with the slices all over; the mint.

What I didn’t like: nothing at all. Just be careful you don’t overcook the chicken – as you probably know already, that’s very easy to do.

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Chicken Breasts with Citrus & Honey

Recipe By: Adapted from Williams-Sonoma’s book: Essentials of Grilling
Serving Size: 6
Serving Ideas: This can also be made with shrimp, meaty fish or scallops.
NOTES: Use very flavorful honey in this as it makes a difference. Don’t make up the marinade a day ahead as the zest will make the marinade bitter. If you have very fat chicken breasts it may take 6 minutes on each side (cut into one to make sure) and you may want to cut them in half to serve. Definitely do not overcook.

CITRUS HONEY MARINADE:
1 whole orange — zested and juiced
1 whole lemon — zested and juiced
1 whole lime — zested and juiced
3 tablespoons fresh chives — minced
1 tablespoon fresh mint — minced
2 tablespoons olive oil
2 tablespoons honey — wildflower flavor, if possible
CHICKEN:
6 pieces boneless skinless chicken breast halves — (remove tenders for another use)
salt and pepper — to taste
1 whole orange
1 whole lemon
1 whole lime
6 small fresh mint sprigs

1. Finely shred the zest from the orange, lemon and lime and place in a gallon sized plastic bag. Squeeze the citrus and add juice to the bag. Add the chives, mint, oil and honey. Squish the bag to dissolve the honey. Set aside about 4-5 T. of the marinade (in two bowls – one for basting – one to drizzle on top of chicken when it’s done). Refrigerate until ready to marinate the chicken.
2. Using a flat pounder, gently pound the thickest part of the chicken breast between two pieces of plastic wrap, so it is about an even thickness. Season with salt and pepper, then add to the marinade and refrigerate for at least an hour, or up to four hours maximum.
3. With the other whole citrus fruits, slice each into medium slices (at least 6 of each) and place in a separate plastic bag and refrigerate. About 30 minutes before you’re ready to grill, add these slices to the marinade with the chicken.
4. Drain the chicken and blot with paper towels if necessary. Grill approximately 4 minutes per side, basting liberally with half of the reserved marinade. During the last 2 minutes of cooking, place the citrus slices on the grill (not directly on the flame or gas element) and grill one minute per side. Ideally you’ll have some grill marks on the pieces. Remove to a heated plate and add the citrus slices and mint springs. Drizzle the remaining marinade over the top and serve immediately.
5. Note: if you’d like to make this a bit decadent, place the reserved marinade into a small saucepan, heat and add about 2 T. of butter, 1 T. at a time until barely melted, then drizzle THAT over the chicken before you add on the citrus slices.
Per Serving (assumes you consume the citrus and that you eat the marinade): 223 Calories; 6g Fat (24.0% calories from fat); 28g Protein; 16g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 79mg Sodium.

Posted in Chicken, Grilling, on August 14th, 2011.

grilled_chicken_belize_bbq_sauce

My DH said to me as I came home from a morning out, “Kerry’s wife is out of town, so I invited him over for dinner; hope that was okay!” Well, sure, it was, but I needed to scramble to figure out what to make. I defrosted chicken breasts and made a quick grocery list. DH went shopping for that as well as for all the food we’ll need this weekend for family coming to visit. I’m preparing all new stuff for that, with only one recipe I’ve ever made before, and it’s not on the blog. So a bunch of new recipes to come.

Digging through my files I came across one from a cooking class I took eons (like 20 years) ago, taught by Alan Greeley, a well-known chef/owner of The Golden Truffle. An institution in our part of the world. For whatever reason, we rarely go there. It’s a distance to drive (30 minutes), but their food is good, so don’t know why it’s not on our go-out-to-dinner radar.

First I found a quinoa recipe that sounded good, and to me, the grilled chicken was perfect to serve with it. The quinoa salad had a slightly Asian twist to it (recipe to come), so this chicken rendition, which also contained a squirt of soy sauce, was a perfect accompaniment. The chicken didn’t quite get to marinate the full 5 hours (recipe said up to 5 hours), but it got about 2 hours, and I used my handy-dandy vacuum container to help the chicken absorb some of it.

The sauce has a myriad of ingredients – jarred chile sauce, fresh lemon and lime juices, brown sugar, soy, garlic, coarse ground mustard, salt, Worcestershire, chipotle chile and balsamic vinegar. And you know that if a sauce like this has sugar in it, (there’s sugar in bottled chile sauce too) it will tend to burn and/or stick to the grill. Cooking at a lower heat is your secret to success. The sauce is piquant (one of my favorite words when something is both sweet and sour), which comes from the sugar and the citrus juices. The original recipe also called for the zest and juice of an orange, but I didn’t use that part. What makes this recipe Belizean is probably the use of the fresh citrus juices and the chipotle chile. The original recipe also called for some habanero, but I thought it was hot enough with just the chipotle. You can add a jalapeno chile if you’d like – mince it up and add at the beginning. What’s probably not Belizean is balsamic vinegar. But hey, it’s one of those great umami tastes, so why not?

Save a little bit of the barbecue sauce just after you make it, as it tastes good as a dollop on top of the chicken when it’s served. Do not serve any of the sauce that has been in contact with the raw chicken! Salmonella fast track there!

Grill the chicken as you normally would – don’t overcook it – the chicken breasts I used were relatively thin and didn’t need pounding, and they cooked through in about 3 minutes per side. Then I put a spoonful of the sauce on top and served it. I happened to have some fennel fronds on my chopping board (that went in the quinoa salad) so I put that on top. Cilantro would be the more obvious choice if you have it. I have leftover sauce (I made the full recipe, but only marinated 3 chicken breasts) so will make this again in the next week or so and try grilling the chicken on the outdoor grill; we’ll see how that works.

What I liked: how easy it was to make the sauce (simmered for about 20 minutes). It’s a different kind of sauce – not your typical barbecue sauce – much of the flavor comes from the jarred chile sauce, a tomato-based one. Tasting the sauce by itself it’s hard to pick out what is in it. It was great – not necessarily the most flavorful I’ve ever made, but it was very good.

What I didn’t like: how quickly you can burn the chicken (because of the sugar in the sauce), so do use a low temp.

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Grilled Chicken Breasts with Belize Barbecue Sauce

Recipe By: Adapted from a cooking class at The Golden Truffle,
Costa Mesa, California (about 1985)
Serving Size: 8
NOTES: If you happen to have an orange on hand, you can zest it and add the juice to the sauce.

8 boneless skinless chicken breast halves
minced cilantro or chopped fennel fronds for garnish

BBQ SAUCE:
3/4 cup chili sauce — jarred
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon light brown sugar
2 tablespoons soy sauce
1 large garlic clove — crushed
2 teaspoons chipotle chile canned in adobo
2 tablespoons coarse grain mustard
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar

1. Combine the BBQ sauce ingredients in a small saucepan. Bring to a simmer and cook for about 20 minutes. Stir frequently and don’t allow it to burn.
2. Remove from heat and allow to cool to room temperature.
3. Pound the chicken breasts to an even thickness between two pieces of plastic wrap.
4. Combine in a plastic bag about 3/4 of the batch of sauce. Add chicken and squish it around so all sides of the chicken breasts are covered in sauce. Refrigerate up to 5 hours.
5. Heat an indoor stovetop grill to medium heat. Slather some vegetable oil on the grill (or you may barbecue the chicken on an outdoor grill if you’d prefer) and add the chicken breasts. Turn to grill on both sides and cook for about 2-4 minutes per side, or until chicken is tender and no longer pink inside. Test the chicken – cut into a thick part and make sure it’s just cooked through. Serve chicken with the remaining sauce on the side so each serving has a bit more. Sprinkle top with some minced cilantro or fennel fronds, if desired.
Per Serving: 152 Calories; 2g Fat (10.9% calories from fat); 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 565mg Sodium.

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

mild_turkey_breakfast_sausage

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

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

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

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

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

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Mild Turkey Breakfast Sausage

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

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

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

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

Posted in Chicken, Salads, on July 18th, 2011.

chicken_greens_buttermilk_dressing

If you are looking for an easy dinner for a warm, summer night, this is your ticket. It’s so tasty, delicious, and low calorie as well. Although don’t tell anybody that – they won’t know the difference. When we were on our recent trip to Colorado, Sue served this our last night there. It was a warm night – so warm that we ate inside with air conditioning. And it was so refreshing.

As soon as we got home and I needed a simple dinner for our friends Bud & Cherrie, I remembered Sue’s salad. The base recipe comes from Colorado Collage, the well-known Denver Junior League cookbook. A cookbook I already owned, but definitely hadn’t tried this recipe! Cherrie wanted the recipe – they both enjoyed it very much. Cherrie also owns MasterCook, the recipe software program we both use. Which is why I am now going to include – a MasterCook downloadable file (an MX2 file) at the bottom of every post (next to the PDF file). This is the first time I’ve done this, so if any of you use MC, would you please email me and let me know if it worked? Did the photo download (I’m not certain it will, but you can copy and paste it from the post)? I sent the file to Cherrie the other day and she was so surprised when she clicked on it in my email to her, MC came up and the recipe was complete. She was astounded!

The recipe is quite easy to make, although I made a few changes. I thought the buttermilk dressing would be enhanced with a bit of amp-up with some chipotle chile added in. I also added some citrus zest (I had kumquat, but you could use orange or lemon) and a small garlic clove too. There is no oil in the buttermilk drizzle that’s used over the chicken. The chicken breasts are pounded evenly, then dipped in cornmeal/flour, in egg, then again in the cornmeal/flour before sautéing in a bit of canola oil. Because they’re pounded, they don’t take long to cook – about 6-8 minutes maximum (total, not per side). Sue had used her electric skillet (brilliant idea) – because you want to serve these warm. She cooked them an hour or so ahead (so did I when I made them), then turned the electric frypan temp down to “warm.” An hour later they were still perfectly done and hadn’t dried out at all. That’s a win-win in my book. I put the lid on, but slightly ajar – you don’t want the crispy chicken coating to get soggy.

As for the salad – the recipe has you serve the chicken on top of a mixed tender green salad with some slivers of red bell pepper. I tossed the salad in a very light canola oil and sherry vinegar dressing – just enough to give it a tiny bit of flavor. I also added a bunch of fresh herbs from my garden (use your own mix of herbs to suit your taste) to the salad, and some cherry tomatoes and avocado too. I saved a few of the herbs to sprinkle on top of the chicken also. The photo at top is Sue’s (original) version, which is just fine, as is. But if you want to zip it up some, use some of my additions. Thanks, Sue, for preparing this for us – this will become part of my regular summer rotation!

What I liked: the ease of it all – and the make ahead part. The dressing with no oil – so it’s the low calorie and fat aspect, but you’d never know that. Liked the crispy coating – but it’s not thick at all – that I liked a lot.

What I didn’t like: nothing at all. A great dish, particular for summer.

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Chicken on Greens with Chile Buttermilk Dressing

Recipe By: Adapted from Colorado Collage, 1995
Serving Size: 4 (might serve more if using large chicken breasts)

DRESSING:
2 green onions — finely chopped
2/3 cup buttermilk
1/4 cup green chiles — chopped
1/4 teaspoon salt
1/4 teaspoon chipotle chile canned in adobo — [my addition]
1/2 teaspoon orange zest — [my addition, and I used seeded kumquats because it’s what I had]
1 small clove garlic — minced [my addition]
pepper or cayenne to taste
CHICKEN AND SALAD:
1/4 cup cornmeal
1/4 cup flour
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 egg
1/4 cup milk
4 boneless skinless chicken breast halves — pounded to 1/2 inch thickness
3 tablespoons vegetable oil
6 cups mixed salad greens
1 large red bell pepper — cored, seeded and thinly sliced
fresh herbs (about 2 T. each): chives, cilantro, Italian parsley, mint, dill [my addition]
1/2 cup cherry tomatoes — [my addition] [I also dressed the salad with a bit of canola oil and sherry vinegar – very lightly]
chopped mint and cilantro for garnish on the chicken [my addition]
1 whole avocado — peeled, diced [my addition]

1. Combine all dressing ingredients and chill. If you like a bit more spice/flavor, add more ground cumin and a couple of pinches of cayenne pepper to suit tastes.
2. Combine cornmeal, flour, cumin, salt and pepper in shallow dish. In another shallow dish beat egg and milk. Dredge chicken in cornmeal mixture, then dip in egg mixture allowing excess to drip off. Coat again in cornmeal mixture and set aside.
3. In large skillet heat oil over medium high heat. Add chicken when hot and cook 6-8 minutes until lighly browned, turning once. (May be prepared to this point up to one hour in advance. Cover chicken and keep warm.) Remove and place on paper towels to drain. [If you make this in an electric skillet, you can turn it down to WARM, and it will stay nice and moist, but warm, for that hour – place lid on top, but not tight.]
4. Divide greens and sliced red pepper among plates. Slice warm chicken crosswise into strips and place on top of greens. Serve with dressing.
Per Serving: 443 Calories; 22g Fat (44.5% calories from fat); 36g Protein; 27g Carbohydrate; 5g Dietary Fiber; 125mg Cholesterol; 711mg Sodium.

Two years ago: Tomato, Blue Cheese and Saffron Vinaigrette
Four years ago: Asian Slaw (one of my favorites – great for a summer barbecue)

Posted in Chicken, Pork, on July 2nd, 2011.

 

italian_sausage_risottoDuring a recent cooking class with Phillis Carey, she began the introduction to this dish by saying that this is one of her very favorite dishes. And that she makes it very frequently for herself and has never tired of the combination of flavors. I scribbled notes on my recipe in a hurry there – I always listen closely when Phillis tells us it’s a favorite of hers because I’ve never not liked any of her favorites. And she mentioned that yes, making risotto is a bit of a nuisance, what with all that constant stirring for 30-35 minutes. But she assured us that we’d be glad when we tasted it. And indeed we were. We heard “mmmmm” all around the classroom. My mmmm included! I nearly licked the plate. For risotto. It was so gosh-darned delicious.

It’s a traditional risotto in how it’s made – nothing different about the preparation or the stirring, or keeping the chicken stock hot. It was the combination of the sausage, the leeks, the corn. And the prettiness of the added spinach. And the red of the tomatoes. Well, just all of it.

Picnik collageI made the dish a few nights later, as I said, with the identical ingredients (except I used pork Italian sausage) and my DH and I nearly licked the plate. Don’t skimp on the Parmigiano-Reggiano cheese. Or the butter – that’s an important addition at the end. Do use fresh, baby spinach too. If you have some fresh basil, sprinkle a bit of that on top as you serve it.

So, how’d we like it? Well, I’d had it at the cooking class, so I knew I’d enjoy it. My DH was so busy eating it he couldn’t even look up to say anything. Meaning that he loved it. We both did. It did take about 45 minutes to make, but I didn’t have to stir it every second. I was close by to stir it around every 30 seconds or so and add more broth as I chopped up the tomatoes, cut the fresh corn off the cob. I made it last week for our friends in Colorado too, and they both thought it was delicious.

What I liked: I loved it all. The texture of the arborio rice – it came out perfectly. The sausage added some great taste, but wasn’t overwhelming. The color with the spinach and tomatoes. The cheese. Oh goodness yes, it was all good. And this is now going onto my “favorites” list if that’s any indication of how delicious it is!
What I didn’t like: well, I suppose the stirring gets a little tedious, but that’s it.

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Risotto with Turkey Sausage, Corn, Leeks, Spinach and Tomatoes

Recipe By: From a cooking class with Phillis Carey, 6/2011
Serving Size: 4 (I think it will serve 5)

6 cups low-sodium chicken broth
3 tablespoons olive oil — divided use
1/2 pound turkey Italian sausage — (or use pork Italian sausage, if preferred)
2 cloves garlic — minced
3/4 cup dry white wine — like Sauvignon Blanc (not vermouth), divided use
1 1/2 cups leeks — cleaned, chopped
1 1/2 cups Arborio rice
1 cup fresh corn — trimmed from the cob
6 ounces baby spinach
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
1/2 cup Parmigiano-Reggiano cheese — grated
3/4 cup plum tomatoes — seeded, diced
2 tablespoons Italian parsley — chopped
2 tablespoons fresh basil — sliced

1. Bring broth to a simmer in a medium saucepan over high heat. Lower heat and keep the broth hot.
2. Heat 1 T. oil in a large skillet over medium-high heat. Add the sausage and garlic. Cook, breaking up the sausage into small pieces. Add 1/4 cup wine to the sausage and simmer until the wine evaporates.
3. Heat remaining 2 T. oil in a 5-quart Dutch oven (Phillis suggests Le Creuset cast iron pots are the best for making risotto). Add the cleaned and dried leeks and cook for 6-8 minutes until they are softened. Add rice and cook, stirring often, until it turns white, but not brown, about 2 minutes. Add the remaining 1/2 cup wine and cook, stirring, until almost evaporated.
4. Add a cup of broth to the rice and cook, stirring constantly, lowering heat to just a simmer, until rice absorbs all the broth. Stir in another cup of broth and stir until absorbed. Continue adding broth and stirring until rice is just tender, about 20 more minutes.
5. Stir in the corn and sausage and then add the spinach by handfuls, cooking until wilted; season to taste with salt and pepper. Do not let the rice cook until it’s dry – add small amounts of broth (or water if you run out) even up until the end. Stir in the butter and Parmesan and stir until melted. Stir in tomatoes, parsley and basil and serve immediately with additional Parmesan to sprinkle on top, if desired.
Per Serving: 767 Calories; 35g Fat (39.7% calories from fat); 45g Protein; 75g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 180mg Sodium.

Posted in Chicken, on June 16th, 2011.

breaded-chix-breasts-parm-crust

When I served this to my hubby the other night, he announced that it was the best chicken breast dish I’d ever made. Well, I don’t know that I’d quite go that far, but it was really, really good. It had just plain good chicken taste, it had texture from the bread crumb and Parmesan crust, and it had this tart citrusy butter drizzle on top with some tarragon thrown in. The recipe came from my new favorite cookbook (are you getting tired of hearing about this cookbook yet?), The Essential New York Times Cookbook: Classic Recipes for a New Century? I’ve been slowly reading my way through the cookbook – I mean, it’s over 1000 pages long, so it’s going to take awhile. I hadn’t gotten to the chicken chapter yet. But according to the index there aren’t all that many recipes for boneless, skinless chicken breasts. The original recipe appeared in the New York Times in 1987 – a Pierre Franey recipe from a column called “60 Minute Gourmet.”

First I pounded the chicken breasts to an even thickness. I’ve learned over the years, that I have to do that, so the chicken cooks evenly. That part isn’t in the recipe, but I added it in. Otherwise I stuck to the recipe exactly. Oops, well, I used some home made garlic croutons (crushed up) as the breading instead of the fresh bread suggested in the recipe. The chicken gets dipped in flour, then in a seasoned egg mixture, then in the combination of grated Parm and the bread crumbs. The pieces are sautéed in oil, only a few minutes per side (the chicken tenders required little more than a flash in the pan). Once removed you add a tablespoon or two of butter and some freshly chopped tarragon and drizzle that over the top. Done. Absolutely wonderful.

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Breaded Chicken Breasts with Parmesan Cheese Crust

Recipe By: The Essential New York Times Cookbook, Hesser, 2010
Serving Size: 4
Serving Ideas: I served this with fingerling potatoes, but it would be delicious with a side of buttered pasta.
NOTES: You can use panko crumbs, fresh bread, or (what I used) freshly made garlic croutons, crushed. If you have chicken tenders, remove them, dip them separately and cook for just 2 minutes (max) per side.

4 boneless skinless chicken breast halves — about 1 1/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons flour
1 large egg — beaten
2 tablespoons water
1 cup fresh bread crumbs — finely crushed [I used home made croutons, crushed]
1/4 cup Parmesan cheese — freshly grated
2 tablespoons grapeseed oil — or peanut or vegetable oil
4 tablespoons butter
1 tablespoon fresh tarragon — finely chopped
2 tablespoons fresh lemon juice

1. Cut away and discard any white membranes or traces of fat from the breast halves. Pound the chicken breasts gently in between two pieces of plastic wrap, so they are approximately an even depth, about 1/2 inch. Sprinkle each with salt and pepper.
2. Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off excess.
3. Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
4. Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
5. Dip the breast halves in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread-crumb mixture, also coating thoroughly. Pat the pieces lightly with the flat side of a large knife to make the crumbs adhere.
6. Heat the oil, preferably in a nonstick skillet, and add the breasts. Cook over moderately high heat until golden brown on one side, 3 to 4 minutes. Turn and cook 3 to 4 minutes or until golden brown on the second side.
7. Transfer the chicken to a warm platter; pour the fat from the skillet.
8. Add the butter to the skillet, and cook until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the chicken, and serve immediately.
Per Serving: 379 Calories; 23g Fat (55.2% calories from fat); 32g Protein; 10g Carbohydrate; trace Dietary Fiber; 157mg Cholesterol; 365mg Sodium.

A year ago: A photo of my citrus press – my favorite universal one
Two years ago: Grilled Lamb Chops with Herb Rub
Three  years ago: Flank Steak with Orange Marinade
Four years ago: A real favorite – Roasted Poblano Asiago Soup

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