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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 November 25th, 2008.

suffed poblano chile with corn, turkey and mushrooms

We’ve driven out to our house in the California desert for a week. Family members begin joining us tomorrow and will come and go for about 5 days. But for the moment, my DH and I are alone. My blog guru has completed stage one of my blog conversion. You won’t see any difference yet. I’ve been busy (in the background) updating every blog post I’ve ever done. First I revised categories (so you can search on my site – correctly – for all my salad recipes, for instance) and tags (that help people find my blog when they do an internet search). The second part is opening every post I’ve ever done [ugh] and correcting font code problems. My guru guy is going to write a little program of some kind that will make all the old posts look better, but that means all the posts have to be coded the same when he writes the override. The first project took me about 10 hours to do. This one (regarding fonts) will probably be weeks of work because it takes me about 10-15 minutes per post to get just one corrected. It’s so very tedious (adding and deleting code). It will be several more weeks before there is a new design, and THEN you’ll see new fonts. Until then you won’t notice much difference.

So, back to dinner last night. In reading all my old posts, my mouth was watering over any number of them – things I’ve made in the last year and haven’t made since. So many recipes, so little time. I’ll tell you, it’s tough being a blogger of food. The one recipe that kept popping up in my head was the stuffed vegetarian Poblano (pasilla) chiles with corn that I made earlier this year. They were so awesomely good. Spying some lovely, big poblanos at the market was all it took for me to try it again. Only problem was I didn’t remember what all was in it (of course, in my own defense, I didn’t know I was going to make these until I saw the chiles, so how could I know the ingredient list . . . really). So I had to guess. I bought some fresh corn on the cob. [A little backstep here – I should know better than to buy fresh corn on the cob in November, for goodness’ sake . . . sometimes Trader Joe’s, or any other market that tries to sell these in November, are suspect. I should have put the package back and gone for the frozen corn. So, you’ll know better when you try the recipe, okay?] I decided to put some ground turkey in them this time (not in my original), and some mushrooms.

Now, knowing that most everybody here in America is going to have some leftover turkey this week, this recipe is timely. Instead of the ground turkey I used, substitute about 1 ½ – 2 cups of cubed leftover turkey. Don’t cook it, though, just add it into the mixture at the end.

Every time we drive to our desert house I stand at the open refrigerator at our main home and try to anticipate what I might need. I can’t keep both houses (cupboards and refrigerator/freezer) stocked with everything known to a home cook. So I forgot a couple of key ingredients and had to improvise. My DH said these stuffed chiles were better than the first time. I’m not so sure, but they were totally different, so even though they may look the same, they weren’t. These were less spicy. More like stuffed bell peppers in a way. These had ground turkey in them. What was missing was the chipotle chiles in adobo sauce that I think enhance so many, many dishes. They pack a wallop of heat if you use very much, but in moderation (meaning very little) it adds a depth of flavor unlike other enhancements. I didn’t have limes (used lemon instead). I also had no regular red and yellow bell peppers to add. None at all. So, this version is different – much more moderate in spicy heat. Still tasty, though. The poblanos were very mild this time – they had virtually no heat to them at all. I added a half of a jalapeno chile to the mixture too.
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Roasted Poblano Chile with Turkey (even Leftovers), Corn and
Mushrooms

Recipe: A Carolyn original
Servings: 4
Serving Ideas: Serve with hot flour tortillas on the side, if you wish. This goes well with a green salad too.

4 large Poblano chiles, also called pasilla chiles
1 medium yellow onion — minced
1 clove garlic — minced
10 ounces ground turkey — or leftover turkey cubes
4 ounces mushrooms — cleaned, diced
1 1/2 cups corn
1/2 small jalapeno chile pepper — seeded, minced
1/2 teaspoon chicken bouillon granules
3 tablespoons Feta cheese — crumbled
1/4 cup heavy cream — or fat-free half and half
3 tablespoons egg substitute, liquid
Salt and pepper to taste
1 cup grated cheddar cheese
1 cup grated Jack cheese
3 tablespoons cilantro — minced
4 tablespoons salsa — optional
4 tablespoons sour cream — optional
1/2 cup guacamole — optional

1. Turn on oven to broil and allow to heat completely while you prepare the chiles. Rinse and dry the chiles and place on a foil-lined cookie sheet. When oven is hot, broil chiles for a few minutes per side (watch carefully – if you overdo it the flesh of the chiles will turn to mush or dry up), until all sides are black and crackly. Remove pan and reduce oven temperature to 350. Place chiles in a heatproof bowl and cover with foil. Allow to sit for about 15 minutes until they’re cool enough to handle, remove foil and let it sit another 5 minutes.
2. Meanwhile, heat a large skillet and add a thin film of olive oil. Saute the onion for 5-8 minutes, until onion is limp but not browned. Add garlic and continue cooking for just one minute. Then add the mushrooms and ground turkey. Stir occasionally as the mixture cooks and weeps moisture, about 10 minutes. Add the corn and jalapeno chile, and cook for just a minute or two. Turn off heat and add Feta cheese and chicken bouillon granules. Stir in heavy cream and egg substitute. Allow to cool while you finish the peppers. Season with salt and pepper to taste.
3. Remove the charred skin from the peppers. Handle them very carefully – you don’t want the pepper to open up yet as you’re removing the skin. Gently open up a slit in the chile, kind of open it like a book, leaving the stem intact. Gently scoop out the seeds as best you can without tearing the chiles.
4. On the same pan you used to char the peppers, place the opened chiles. Using a large spoon scoop the meat mixture down the center of each chile. Try to let the chile become a limp bowl, if you will. Mound the mixture up and gently lift the sides so they stick to the filling.
5. Cover filling with the combination of grated cheeses, pressing lightly so the cheese will stick. Bake for 20 minutes or until hot and bubbly. Remove and serve immediately with garnishes of your choice.
Per Serving: 582 Calories (assuming you eat all the condiments); 40g Fat (60.7% calories from fat); 34g Protein; 25g Carbohydrate; 4g Dietary Fiber; 149mg Cholesterol; 699mg Sodium.

Posted in Chicken, on October 24th, 2008.

chicken chili

I wrote up this post before we left on our trip in September, and I’ve posted a bunch of stories in the interim. No matter, read on . . . I kid you not, folks. I am in l-o-v-e with Penzey’s Soup Bases. You just won’t believe how flavorful your soups and stews will be when you add just a bit of this to them. And I seem to be riding on the tails of the successful chicken posole I made last a few weeks ago. I must not have made enough of that – I’m craving more. So . . . since I was making dinner for us to take to our local kids and grandson, and decided it was cool enough yesterday (in the 70’s) that it felt almost, sorta, kinda like Fall,  chili and cornbread sounded like the ticket to me. I didn’t want to go buy stuff at the grocery store. Sure enough, I had everything to make this chili.
Researching, I read a recipe on the Food Network (from Ina Garten’s section) and used it as a kind of guideline. This particular version doesn’t have any beans in it, but you could certainly add them. I might add a can of kidney beans, just to give it some dramatic color. It has a bunch of corn in it (I had a plastic bag of Trader Joe’s fire-roasted corn in the freezer) so probably doesn’t need beans.

Frozen chicken breasts I had, canned tomatoes (yep), red bell peppers (yep, two left in the crisper) and onions. Everything else was just icing on the cake – yep, had some cheddar cheese, a little container of sour cream, and some about-to-be-stale tortilla chips. Hooray. No trip to the grocery store!

The chili came together very quickly – really. I made it my own with omission of a few things (basil, yellow bells, cayenne). I had some cute little chile peppers from our garden (the four-legged squirrel and ground critters don’t like chiles, I’ve learned – hooray). They weren’t jalapenos, but something close, so the recipe below indicates jalapenos. You can use your chiles of choice for the heat you’d prefer! And I added my Penzey’s turkey stock concentrate and some chipotle chile in adobo sauce, plus some ancho chili powder. And the corn. Garnishes can be of your own choosing. I used grated cheddar, sour cream, tortilla chips and cilantro. Green onions? Fritos? Jack cheese? Yogurt instead of sour cream? Lots of choices here.
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MasterCook 5+ import file – right click to save file, run MC, then File|Import

Chicken Chili

Recipe: Inspired by a recipe on the Food Network
Servings: 6 (a guess)

2 medium onions — peeled, chopped
2 tablespoons olive oil
3 cloves garlic — minced
1 1/2 tablespoons ground cumin
1 whole jalapeno chile pepper — or more if you’d like more heat
2 whole red bell pepper — seeded, chopped
4 cups water
1 1/2 teaspoons Penzey’s turkey soup base — or chicken dry granules
2 teaspoons Kosher salt
1 tablespoon chipotle chile canned in adobo — minced, or more to taste (hot)
1 tablespoon chili powder
1 tablespoon ancho chile powder — (adds flavor, no heat)
3 cups Trader Joe’s fire-roasted corn — or canned or frozen
2 pounds canned tomatoes
3 pieces chicken breast halves — boned, skinned, cubed (raw)
3 tablespoons flour
1/2 cup heavy cream — optional
GARNISHES: (optional)
1 cup grated cheddar cheese
8 tablespoons sour cream
1 cup tortilla chips — crushed
1/2 cup cilantro — minced

1. Heat the olive oil in a large pot and add the cubed onion. Sauté, stirring frequently, until it’s turned nearly translucent.
2. Meanwhile, chop up the red bell peppers and add to the onions, continuing to stir frequently for about 2 more minutes.
3. Add the minced garlic and cook for one minute only. Add the water and bring the pan up to a boil.
4. Add the cumin, the turkey or chicken soup base, the chipotle chile, salt and chili and ancho chile powders. Bring up to a boil and add the corn.
5. Place half of the canned tomatoes in the jar of a blender and puree until smooth. Add both tomatoes to the pot and bring up to a simmer, then reduce heat and allow to bubble gently for about 5 minutes.
6. Meanwhile, chop up the chicken into small pieces and place in a bowl. Add the flour to the chicken and stir until the flour has all adhered to the chicken. Gently add it to the pot and allow the mixture to simmer until the chicken is fully cooked, about 5-10 minutes. Taste for seasonings.
7. If desired, add the heavy cream and stir. If time permits, allow to cool, and reheat when ready to serve.

Per Serving (includes consuming all the garnishes): 634 Calories; 40g Fat (55.6% calories from fat); 27g Protein; 45g Carbohydrate; 7g Dietary Fiber; 102mg Cholesterol; 1275mg Sodium.

Posted in Chicken, Soups, on October 17th, 2008.

chicken hamburgese soup

Since we ate exceedingly well on this trip, we decided that we should make every effort to eat some lighter meals once we got home. I went to my soup file and tried to find something new and different, lower in calorie, but also full of flavor. I have recipes in that file (and all the other ones as well) that go wa-a-a-y back. This one did. I have no idea where the photocopy came from, but I changed the recipe some anyway, so I guess I’m clear with the recipe police.

I like fairly substantive soups. They need to have lots of texture and layers to make me happy. I don’t make clear soups at all. Never have; probably never will. That’s a “why bother” in my book. So when I read this recipe I figured I could make it more my own by adding vegetables and revising the seasonings. I could tell by looking at it that it would be low in calorie (the bacon is the only no-no in it).

The toughest part of the recipe is cutting up the chicken. I read this recipe all the way through, then went back and read it through again. It was so unusual. So I went on the internet and researched the word “hamburgese.” It appears it’s the word for the people who live in Hamburg. That’s it. I found no mention of any soup. So I really don’t know the origin of this. The chicken pieces (minced finely) are the dumplings. This isn’t any traditional kind of dumpling, trust me. There is a little bit of chopped up fresh bread crumbs, but you hardly know they’re there. I know why I saved the recipe – it has nuts (I used walnuts instead of pistachios called for), green peppercorns, minced ginger, cumin and cinnamon in the seasoning. I mean, gee whiz, where does that combination come from? Not likely from Hamburg, Germany. I’m sure that’s what intrigued me.

So anyway, you have to cut up the chicken. Words of advice here – if you have frozen chicken breasts, partially defrost them and mince them up while they’re still mildly frozen. That will be a whole lot easier than doing it once they’re totally defrosted like I did. The recipe said you can’t use a food processor (wrong texture), but if you have a meat grinder that will do. Otherwise it’s mince it by hand. I’ll just tell you that it took longer than I wanted to spend mincing the slippery strips of chicken.

The soup is a broth (I used some more of the Penzey’s soup base), but I wanted the soup to have more to it than these chicken dumpling things and broth, so I added onion, carrot, celery and mushrooms. It reminds me of albondigas, the Mexican meatball soup that’s similarly made, but has totally different seasonings in it. Anyway, the veggies just simmer in the broth, then you add the little blobs of dumpling (hand formed gently) and they simmer in the broth at just BELOW a boil (otherwise they’ll all break apart).

I must say this soup is different. Good different. My DH didn’t get it when I dished it up – I’ve never served him a soup with chicken dumplings before. But once he tasted it he liked it. I followed the proportions for seasoning, but I think it should be more highly seasoned, so have increased the amounts in the recipe below. Please note that a 2-cup (approx.) serving is only 247 calories. You place the dumplings in a wide bowl, ladle the vegetable soup over the top and garnish with Italian parsley and some of the bacon bits.
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Chicken Hamburgese or Chicken Dumpling Soup

Servings: 8

CHICKEN DUMPLINGS:
3/4 pound chicken breast, no skin, no bone, R-T-C
4 ounces bacon — divided use
1/2 cup onion — minced
1 1/2 teaspoons garlic — minced
3 tablespoons walnuts — minced
1/2 teaspoon black pepper
1 teaspoon fresh ginger — minced
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 teaspoons sea salt
1 cup fresh bread crumbs
SOUP:
12 cups chicken broth
3 whole carrots — cut in coins
1/2 cup onion — chopped
1 stalk celery — chopped
1 cup fresh mushrooms — sliced
GARNISH:
3 tablespoons Italian parsley — minced
1/2 teaspoon grated lemon zest

1. Cut the bacon into 1/2 inch chop. Cook until crisp, drain on paper towels and reserve the bacon grease.
2. CHICKEN: The chicken meat needs to be cut into a very fine dice or be put through a meat grinder (a food processor isn’t the right texture). Ideally, cut the chicken when it’s still partially frozen (it will be easier to cut). Place in a medium sized bowl and set aside.
3. Place a bit of the bacon grease in the skillet and add the onion. Saute until the onion is translucent, then add the garlic and stir for just one minute. Remove from heat and spoon into the bowl with the chicken. Add the bowl the walnuts, pepper, ginger, cumin, cinnamon and a bit of salt. Stir until the mixture is combined. Add about a tablespoon of bacon grease to the chicken and stir (this holds it together).
4. SOUP: Use canned broth (or make your own) or use some kind of poultry stock base. Bring to a boil and taste for seasoning. Reduce heat to a simmer.
5. DUMPLINGS: Add half of the bacon pieces to the chicken and then add the bread crumbs. Stir to combine, then using your hands form the dumplings into an elongated oval. You should be able to make between 20-25 of them. Place on a plate or pan while you complete the soup.
6. SOUP: Add the carrots and onion to the simmering broth. Allow to cook for about 5 minutes, then add the celery and mushrooms. Allow that to simmer for just a few minutes. Reduce the flame so the soup is at a very low simmer (bubbling will cause the dumplings to break apart). Then add about 1/3 of the dumplings. Allow them to cook for about 3 minutes, or until they’re cooked through (remove one and test it). Repeat with another third of the dumplings, remove, and repeat again. Taste the soup for seasoning and add salt and pepper if needed.
7. SERVING: Place about 4 chicken dumplings in a wide bowl and ladle the soup over the top. Garnish with Italian parsley, lemon zest and the reserved bacon bits.
Per Serving: 247 Calories; 12g Fat (45.2% calories from fat); 23g Protein; 10g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 1910mg Sodium.

Posted in Chicken, on October 15th, 2008.

Mexican rice

It’s always been a tradition in our family that on birthdays the celebrator gets to choose what he/she wants to eat. When my daughter Dana was young, before birthday parties became the huge mega-big-deal they are these days, she got to choose her dinner. Often it was my spaghetti and meatballs. Or homemade pizza. And she also got to choose what kind of birthday cake or dessert she wanted. Sometimes we’d go out, and as all of our kids have grown, moved out on their own and married, those traditions have changed somewhat. But for Dana’s big 4-oh, she wanted a Mexican food feast. She’s been a huge Mexican food fan from a very early age. And fortunately for her, her husband and his family have some Mexican blood, so they all crave Hispanic food with great regularity. For special occasions Todd’s mother Ann makes a variety of traditional Mexican dinners for all of her children, and this time she made crispy chicken tacos, Mexican rice and refried beans. Then she also made a huge platter of taco additions (tomatoes, sliced radishes, shredded cheese, lettuce and home made salsa and guacamole). My, oh my, was it ever good. Dana fried up a couple of gallons or more of fresh tortilla chips, and we all nibbled on chips and Ann’s home made tomato salsa while we waited for dinner.


THE CHICKEN TACOS: For the tacos the family all prefers chicken. Ann roasts a chicken (or cooks up a bunch of chicken breasts), and cuts or shreds all the meat. Ann made sure the chicken was very moist – no dried-up chicken allowed here! Standing around watching her she finally let me prep each corn tortilla. And I found out something interesting. Did you know there is a “right” side and a “wrong” side of a tortilla? It was news to me! There’s a rough side and a smooth side. You want the smooth side out, because it crisps-up better in the hot fat than the rough side. Now who woulda known, I ask you? The packages of tortillas were all stacked up one direction, so I didn’t have to check each and every tortilla. The ones I checked had kind of rough stripes, almost, on the so-called rough side. The other side was much smoother and no stripe. So, I laid out each tortilla and gently scooped about a heaping ¼ cup of chicken meat onto the tortilla. I didn’t take any pictures of Ann frying the tacos – I should have. She has a technique . . . you lay the whole flat tortilla (with the chicken kind of in a strip across the middle) in the large sauté pan with about ½ cup of hot corn or canola oil and you let it sizzle just for about 10 seconds, then using tongs you gently fold half of the tortilla over and hold it in place for another few seconds until the taco will maintain the fold. Continue frying for about another minute or two, turning the taco over so it just barely gets golden, then drain on paper towels, and keep hot (oven or chafing dish) while you continue frying.

Meanwhile, you need a large platter with all the trimmings (list in first paragraph) and set them out. There were fourteen of us, and Ann must have made about 60 tacos – we kept making them until the chicken ran out. Everyone likes a different combination of trimmings, so you make your own. Ann has a lovely big chafing dish that keeps the tacos hot, then you build them yourself.

THE MEXICAN RICE: Having never made Mexican rice myself, I was interested to see what Ann did to hers. I’d never had anything except exceedingly bland rice at some Mexican restaurants, and always thought it was pretty awful. So I hoped Ann’s would be different. Oh yes, indeed. I loved it. Knowing her technique, it’s really more like a pilaf than a steamed rice. She described what she did, so I don’t have proportions. She sautés some green onions (including the top part) in some corn oil, then adds some red bell pepper and garlic. Maybe she added a little tomato too. I can’t remember. Then she adds the rice and allows it to almost burn in the oil – in other words she continues to sauté the mixture for awhile until the rice has turned a dark golden brown. She adds LOTS of salt. She thinks salt is the most important ingredient in her rice. Usually she makes the rice to accompany chicken tacos, so she has some good juices and fat from the chicken. That’s an important component of the rice – using all those drippings and a little bit of chicken meat too. She adds broth (and the liquid from poaching the chicken if she’s used breasts only) and water for the proportion of rice (look at the rice cooking instructions for quantity). Cover and steam until the rice is almost done, but not quite. Remove lid and continue to let the rice cook over very low heat, stirring frequently, until all the liquid is gone and the rice has “dried out,” she said. That took about another 10-15 minutes. It might depend on how large a batch you made, however. Taste for seasoning and serve! I could have made a meal of that all by itself.

Posted in Chicken, Soups, on September 20th, 2008.

chicken posole, New Mexico Style

The first time I had posole was my first visit to Santa Fe, New Mexico. That was about about 20 years ago, I’d guess. It was a culinary tour, and the guide packed in 4 days of day and night eating, shopping, museums, tours and more food. It was heavenly fun. The food was out of this world. If you’ve ever had a food epiphany, then you can relate to what I felt on that trip. I realized I was truly enamored with Southwestern food.

I’d never even heard of posole (poh-so-leh) until that trip, and hence learned that traditionally it’s a pork and hominy stew, typical of that region. Likely you can find it in Texas too, probably Arizona as well. In the stores there you can buy posole mixes (yes, I bought one). Hominy isn’t something I buy at all – I bet I’ve only purchased it a couple of times in my life (canned). But hominy is a requirement for this recipe. However, I didn’t have any. What to do? I used garbanzo beans instead. Not exactly authentic, but close.

In my repertoire of recipes I found one for posole made with chicken, so it at least gave me the formation of this recipe since chicken was what I had defrosting for the evening meal. The soup came together in rapid order – maybe not quite 30 minutes, but almost.

The recipe I was reading suggested you add a can of enchilada sauce. Well, I didn’t have that either. So I made my own. Well, actually, I just added the ingredients to the soup. Then I added in my own tweaking here and there (chipotle chiles in adobo sauce, some powdered cocoa), and now I’ve got a new soup recipe for my collection. This soup was fantastic if I do say so myself.

Now, I will say, I used Penzey’s turkey soup base concentrate for this recipe. And, if you read my blog piece a few days ago, you know that I’m a huge fan of Penzey’s soup bases. And once again, it provided a delicious depth of character to what was a relatively simple soup. The spinach is added in at the last and is barely cooked. I used baby spinach, which made the bites manageable. If you buy regular spinach, you’d best chop it up a little.

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Files: MasterCook 5+ and MasterCook 14 (click link to open in MC; 14 includes photo)

Chicken Posole, New Mexican Style

Recipe: My own recipe with inspiration from a couple of internet recipes
Servings: 5

1 1/2 pounds chicken breasts, no skin, no bone, cut in 1/2 inch cubes
2 tablespoons water
1 tablespoon olive oil
1 whole onion — peeled, diced
1 1/2 whole red bell peppers — trimmed, cubed
3 cloves garlic
3 cups water
1 teaspoon chicken bouillon concentrate — preferably Penzey’s soup base
1 teaspoon cocoa powder
2 tablespoons flour
1 tablespoon chipotle chile canned in adobo — minced
1 tablespoon chili powder
14 1/2 ounces garbanzo beans, canned — drained, or hominy
10 ounces tomato sauce
1 1/2 tablespoons dried oregano — crushed
1/2 cup heavy cream
8 ounces spinach leaves — baby spinach if possible
1 cup corn — fresh, or canned & drained

1. In a large nonstick skillet or soup pot add the raw chicken cubes with the 2 tablespoons of water. Cover, but stir frequently and cook until most of the water is gone. Remove lid and increase heat and cook until chicken pieces are lightly browned and cooked through. Remove to a plate and set aside.
2. Into the same pan add the olive oil, then add the onion. Saute until onion has begun to wilt, then add the red bell pepper pieces. Stir a bit and cook for about 2 minutes. Add the garlic and continue stirring for one minute.
3. Add the flour to the chicken pieces and toss until the chicken has absorbed nearly all the flour.
4. Add the water and bouillon concentrate (or use chicken stock in lieu of the water and concentrate/granules) and bring to a simmer. Reduce heat, then add the cocoa powder, chile powder, tomato sauce and oregano. Add the canned corn and bring to simmer again. Add the chicken pieces that have been set aside along with the cream. Bring to a simmer again, then add all the spinach leaves and stir in until they’re all covered in soup.
Per Serving: 466 Calories; 17g Fat (32.3% calories from fat); 39g Protein; 42g Carbohydrate; 9g Dietary Fiber; 116mg Cholesterol; 1019mg Sodium.

Posted in Chicken, Veggies/sides, on September 13th, 2008.

those potatoes that taste better than the roast chicken

When I saw this roast chicken being prepared on Martha’s TV show the other day, it just made my mouth water. Usually a sign that I need to cook that dish. Roast chicken is so easy. And it was. The recipe comes from Jean-Georges Vonderichten, the famous chef. Martha was rapturous about the potatoes, but I thought the chicken was pretty good too. Not off the charts unusual, but it was very good. I’m always willing to try some new method of chicken, aren’t you?

What’s different about this chicken is that it’s laid on top of a bed of chunked-up peeled potatoes. The bird is put on her side. And she’s stuffed with half of a HEAD of garlic, some fresh herbs, the chicken liver, and she’s baked high – 450 – for about an hour or more. She gets turned on her other side after 20 minutes, then laid onto her back for the final roasting. She’s golden brown by that time (not surprising at that temp). The meat – including the breast meat – was succulent and moist. That’s always my test of a good roast chicken. And the potatoes. Well, what can I say. They were delicious but not memorable, but then most vegetables rolled around with butter, oil and the fat from a chicken will become nicely browned and delicious too.

Following the recipe was easy – there’s not that much to it – potatoes, some oil and butter, and the stuffed chicken. I put about 2 T. oil and butter in the roasting pan for the potatoes, and I slathered a bit of oil on the bird (no butter). I just couldn’t quite bring myself to use more than that.
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Potatoes that Taste Better than the Chicken

Recipe: Jean-Georges Vonderichten (chef) via Martha Stewart Living
Servings: 4

6 tablespoons unsalted butter (I used about 2 T. total)
6 tablespoons grapeseed oil (I used 2 T. in the pan and another T. on the bird)
2 pounds Yukon gold potatoes — peeled and cut into 1-inch pieces
3 pounds chicken — wings removed
Coarse salt and freshly ground black pepper
1 whole chicken liver (it’s just for flavor)
4 sprigs fresh rosemary (I used fresh sage from my garden)
4 sprigs fresh thyme
1 head garlic — halved crosswise (I could only fit a half in the cavity)
Fleur de sel — for serving

1. Preheat oven to 450 degrees.
2. Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides.
3. Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
4. Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.
Per Serving (assuming you use all the butter and oil specified; I didn’t): 1064 Calories; 77g Fat (65.4% calories from fat); 50g Protein; 41g Carbohydrate; 3g Dietary Fiber; 305mg Cholesterol; 194mg Sodium.

Posted in Chicken, Salads, on August 27th, 2008.

Cornish Game Hen (or Chicken Breast) Salad with Green Beans

Eons ago when I first started going to cooking classes there used to be a cooking school here in Newport Beach called Ma Cuisine. It closed down after about 7-8 years, but I have several recipes from classes I took there, that are still standards for me. This is one of them. Another one is my osso bucco. And a third is a plain risotto made with champagne. I haven’t blogged either one of those, have I? I don’t seem to make osso buco very often, or risotto either, anymore. Love both, but they’re so labor intensive, eh?

Right off the bat I’ll tell you that I wouldn’t make this salad for just my DH and me for a weeknight dinner. Or even a weekend dinner for two. This is the kind of thing you want to make for guests, when you’d like them to ooh and aah over how you’ve slaved in the kitchen. And, in fact, you do slave a bit to make this, but it’s not overwhelming. It’s just that there are several steps (the marinade, the green beans, the dressing and the garnish). They’re all separate, but combined when you put it together just before serving. This recipe is long. I admit it, but don’t be discouraged. Nothing about the salad is difficult.

The original recipe was made for Cornish game hens. But sometimes, like this time, I simply couldn’t find them, so I used boneless, skinless chicken breasts instead. The group we entertained was probably happier for it anyway. Some people don’t like fussing with the bones, etc. of game hens. Particularly men, I find.

I’ve changed the recipe just a bit over the years. First, I added the orange juice to the marinade. In the class the instructor talked about wanting to “freshen” the game hens of their raw poultry smell, so she always squeezed the juice of a full orange over any poultry, then let it drain. Then she prepared the marinade. Since oranges are not a cheap commodity anymore, I just add the juice to the marinade. Then, I also grill the chicken breasts if I’m using them (not the game hens – they’re done in the oven only) , especially if it’s a warm summer night and I don’t want to heat up the kitchen. If you are using the chicken I don’t add the capers – just the brine. The capers never make it out of the marinade anyway when you use chicken, so I use only the brine to flavor the marinade. If you like capers, sprinkle some on top of the salad along with the tomatoes and shallots.

As you can see from the photograph, part of the aesthetic of this dish is the presentation. The salad is assembled just before serving – well, it’s layered, I should say – on a very large platter. This won’t fit on a 12-inch large plate. No way, no how. So bring out the big one, whatever you have, for this dinner. We were serving 9 people, so I had to pull out all the stops and bring out the big platter I use for Thanksgiving. Nobody could see the autumn embossing in the center of the platter anyway. The multi-colored greens are tossed with the herby dressing, then mounded on the platter. Then you add the haricot verts (the baby green beans) that were cooked just until barely done. Those are tossed in a bit of the dressing (separately) to make sure they’re covered completely. If you can, arrange them in a nice line-up, or kind of spoked around the platter. Then you arrange the hens or chicken breasts on top of the green beans. If I use chicken breasts normally I will cut each breast in two strips (looks nicer, that’s all). Then, the finale is the mini-diced tomatoes and shallots that have been tossed in their own little dressing (olive oil and sugar, plus some pepper). They add such a great fillip to the whole dish. Try to get them on TOP of the hens or chicken so each person has some of it with each serving.

If you go to my recipe page (index), and click on one of the categories, you’ll see that I don’t have all THAT many recipes that I call “favorites.” This is one of them. So, take note. If you trust me by this time that when I tell you a recipe is a keeper, then this is one.
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Cornish Game Hen (or Chicken Breast) Salad

Recipe: Adapted from a Ma Cuisine Cooking Class
Servings: 8
Serving Ideas: This is a very colorful salad to serve to guests. It can easily be a complete meal – it has protein, salad and vegetables. Or, you can make this just one dish of a more varied meal. The green beans “make” this dish (my opinion) because they’re unusual in a salad. And the tiny, diced tomatoes and shallots sprinkled on the top provide a very colorful garnish. The beans are briefly tossed in a bit of dressing and make a pretty bed for the hens or chicken breasts. But, you could substitute other vegetables for the beans (like asparagus). This dish is ideal for a warm summer evening as much of it can be made ahead. Just cook the hens or chicken an hour before serving so they’ve just barely reached room temp when you’re ready to serve it. Everything else can be done ahead and just assembled at the last minute. Be sure to use a very large platter as the salad is huge, and you want people to see if before you begin serving it. Stand by for oohs and aahs.

GAME HENS/CHICKEN BREAST MARINADE:
1 medium orange — halved, juiced
1/2 cup lemon juice — fresh squeezed
1/4 cup virgin olive oil
3 cloves garlic — peeled and minced
1 tablespoon capers — Nonpareil, or just caper brine
1 tablespoon brown sugar
2 teaspoons cinnamon — ground
1 teaspoon black pepper — freshly cracked
1 teaspoon salt
8 whole Cornish game hens — 3/4-1 lb each, or 8 boneless, skinless chicken breast halves
GREEN BEANS:
1 pound green beans — preferably haricot verts
TOMATOES:
4 medium tomatoes, red ripe
1 tablespoon extra virgin olive oil
1/2 teaspoon sugar
1/4 teaspoon black pepper — freshly ground
1 large shallot — peeled and minced
SALAD:
6 cups salad greens (colorful is better)
DRESSING:
1/4 cup red wine vinegar — 6-7% acidity
1 teaspoon lemon juice — fresh squeezed
2 cloves garlic
2 tablespoons fresh basil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
3/8 cup oregano olive oil — or extra virgin olive oil
3/8 cup extra virgin olive oil

1. MARINADE: Wash and halve (or quarter) Cornish hens, removing back bone. Or, wash off the chicken breasts, dry with paper towels, then between pieces of plastic wrap briefly pound the thick end of each breast to a more uniform thickness.
2. In a large plastic bag combine the marinade ingredients, stir to combine, then add the game hens or chicken breasts. Refrigerate for about an hour or up to 4 hours.
3. GREEN BEANS: Bring 4 quarts of water to a boil. Drop in cleaned green beans (or haricot verts) and cook for 5 minutes, or until just tender. May need to do several batches. Drain and place in large bowl with ice water. Set aside.
4. TOMATOES: Meanwhile, seed, core and cut tomatoes into 1/2 inch or smaller dice. Place in glass bowl; add any extra juice from the tomatoes. Sprinkle tomatoes with olive oil, granulated sugar (or sugar substitute), black pepper and minced shallot. Toss well; allow to rest at room temperature.
5. GAME HENS: Preheat oven to 425. In shallow roasting pan lay hens flat, skin side up. Cover with marinade and bake for 15 minutes. Reduce heat to 350° and bake for another 25 minutes, basting frequently. Allow hens to cool before serving.
6. DRESSING: In blender or Cuisinart drop garlic cloves and mince up fine, then add salt. Let sit while you assemble the other ingredients. Add vinegar, lemon juice, fresh herbs, mustard and pepper and whiz until combined. Combine the 2 olive oils into one measuring cup and while blender is running, add oil slowly as it emulsifies. Taste and correct seasoning, if necessary, adding more salt or pepper if needed.
7. CHICKEN BREASTS GRILLED: Preheat a barbecue grill to medium high. Drain marinade and dry off chicken pieces with paper towels. Grill for 4-5 minutes per side. Do not overcook or they will be dried out and chewy. Remove from grill and allow to cool to room temperature. You may cut the breasts in half, on the diagnonal, into two wide strips, to make a more attractive salad.
8. ASSEMBLY OF SALAD: Combine lettuces in a large bowl and dress with some of the salad dressing (see directions below). Pour dressed greens onto a very large decorative platter. Toss green beans with about 1 T. of dressing and place in the middle of the mound of lettuce.
9. Place hens or chicken breasts on top and sprinkle chopped tomato mixture on top of with some over the top of the green beans. Serve immediately.
Per Serving (assuming each person eats a whole Cornish hen, a lot less if you use chicken): 984 Calories; 76g Fat (69.9% calories from fat); 60g Protein; 14g Carbohydrate; 4g Dietary Fiber; 339mg Cholesterol; 702mg Sodium.

Posted in Chicken, on July 22nd, 2008.

grilled chicken with poblano and red bell pepper cream sauce

After a weekend of consuming more fried things than I normally eat, I wanted to cook something a bit more simple. Last week I’d purchased a big bunch of Poblano chiles and red bells, just for this recipe. Yesterday morning, while the weather was still very cool, I broiled the peppers and removed the skins. My DH grilled the chicken thighs (that’s what I had in the freezer) which I’d marinated in lime juice, olive oil and garlic, along with some planks of eggplant, and it took just a few minutes to make the sauce. The longest step was browning the onions.

I didn’t really want to use heavy cream, but decided to thin it out 50/50 with fat-free half and half. The only problem with that is that the sauce would be too thin, so I just whisked in two tablespoons of flour to the broth when it was added, and it thickened the sauce just fine. I didn’t have any Jack cheese, so found some soft herby cheese in the refrigerator that worked fine. I used less cheese than the recipe indicated. This was delicious. I liked the sauce, liked the strips of poblanos (they’re very mild; in fact they really have no heat whatsoever), and the cream sauce was quite light. The onions added a nice sweetness to the dish. I happened to have had chicken thighs instead of breasts, but that probably didn’t matter a whit. This is pretty enough to be a company meal – would be especially good with some rice on the side to sop up some of the sauce.
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Grilled Chicken Breasts with Creamy Chile Sauce

Recipe: adapted a little from Phillis Carey, Fast & Fabulous Chicken Breasts
Servings: 4

CHICKEN:
4 pieces chicken breast halves without skin — boneless, or thighs
6 tablespoons lime juice
1/4 cup olive oil
3 whole garlic cloves — minced
1 teaspoon ground cumin
CREAMY CHILE SAUCE:
2 tablespoons olive oil
2 large onions — peeled, thinly sliced lengthwise
2 whole Poblano peppers — roasted, peeled, cut in thin strips
2 whole red bell peppers — roasted, peeled, cut in thin strips
1 teaspoon dried oregano
1 cup heavy cream — or substitute some fat-free half and half
1 cup chicken broth
1 cup jack cheese — grated

1. Trim chicken and pound to an even 1/2-inch thickness (place between two pieces of plastic wrap). Season chicken with salt and pepper, and place in a flat casserole.
2. In a small bowl combine the lime juice, olive oil, garlic, and cumin. Pour over chicken, turning to coat. Let stand at room temperature for 30 minutes, or cover and refrigerate for 2-3 hours.
3. Creamy Chile Sauce: heat olive oil in a large skillet over medium high heat. Toss in the onions and cook, covered, stirring often, until onions are starting to brown. Uncover and continue cooking until onions are golden throughout.
4. Add the roasted and peeled Poblano and red bell pepper strips to the onion and stir in the oregano. Cook until heated through, about 2 minutes. Add the cream and broth and bring to a boil. Simmer for 4 minutes to reduce the sauce and thicken slightly. Just before serving, stir in the Jack cheese until it melts.
5. Meanwhile, remove chicken breasts from the marinade and grill 3-5 minutes per side or until cooked through. Serve chicken topped with the onion-chile sauce.
Per Serving (assuming you use all whipping cream): 586 Calories; 45g Fat (67.4% calories from fat); 32g Protein; 17g Carbohydrate; 3g Dietary Fiber; 150mg Cholesterol; 297mg Sodium.

Posted in Chicken, on July 11th, 2008.

mexican chicken with grapes (pollo a la uva)

A small calamity happened at my house yesterday. I was replacing one of my cookbooks on the shelf, and all of a sudden there was this shelf shift, a tilt, and nearly every cookbook on that 3-foot wide shelf tumbled to the floor. The good news: not one cookbook landed on my sandal-clad toes. The bad news: the shelf is compromised. My DH said (later) that I simply have too many books on the shelves. Sigh. We’re going to try to fix it, but I don’t know exactly what we’ll do. It’s a custom-made bookcase. I’ll need to contact our friend, Darci the Decorator, and see what she can do. But what I ended up doing was stacking the contents of that shelf in myriad places in my kitchen until we figure out what to do about this dilemma. Post-script here: Darci the Decorator called the builder of the shelf, he’s stopping by today to permanently affix the shelves so we’ll not have the problem. Whew.

I knew I wanted to make chicken for dinner. And I had some fresh picked zucchini from our corner farm stand. I have numerous cookbooks on my shelves that I’ve looked at, but never cooked from. I wanted to remedy that! From the fallen cookbook stacks, I chose Diana Kennedy’s The Essential Cuisines of Mexico. This was a Christmas gift to me a couple of years ago (it was on my Amazon wish list), and although I’d glanced through the book more than once, I’d not ever cooked anything. Diana Kennedy is well regarded as one of the authorities of Mexican cookery. She’s written numerous books, and this one is a compilation of some of the favorites from her earlier books, all updated for ingredients and techniques plus lots of new recipes. She’s been called the Julia Child of Mexican cooking, and her book is amazing, really. Ingredients are well defined, history explained, and cultural differences explored. This recipe rendition came from Aquascalientes, from a chef/caterer, Señora Anamaría de Andrea.

The elements of this dish are remarkably ordinary – chicken, celery, onions, garlic, tomatoes, white wine and grapes. Who would think that combination could be so tasty?  There’s nothing in this that would normally be associated with Mexican (like fresh, hot chiles, chile powder, tomatillos, beans, cilantro). My DH deemed it fabulous. I sautéed some zucchini too (sprinkled with some mild chile powder), and rounded out the plate with one hot flour tortilla apiece. The recipe starts with a whole chicken – I bought pieces instead – and decided after preparing this that once the chicken was cooked and cooled, I’d remove the chicken meat from the bones and just reheat in the sauce. That way you could make it ahead, and you could serve it over a mound of rice if you wanted to, or pile a few pieces, sauce and a few grapes into a flour tortilla. Don’t skimp on the sauce in any way – it’s the sauce that makes the dish – once the chicken is cooked through, you whiz up the vegetables in the blender, then you continue to cook it with the wine and lastly, the grapes.
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Mexican Chicken with Grapes (Pollo a la Uva)

Recipe By: slightly adapted from Diana Kennedy’s book, The Essential Cuisines of Mexico
Servings: 8
COOK’S NOTES: My suggestion is that once the chicken is cooked through (you could do this earlier in the day), allow it to cool enough so you can handle it. Remove all the chicken from the bones and continue with the sauce as indicated. When you’re ready to serve, reheat the sauce and add the chicken to the sauce until everything is heated through. You could either scoop pieces into tortillas and eat that way, or serve on a plate with a carb side dish. The original recipe calls for cooking a whole chicken, then cutting into pieces after the baking. My dish was cooked completely on the stovetop, which worked just fine. I used additional garlic just because.

3 pounds chicken pieces — breasts and thighs, or your choice
2 tablespoons butter
2 tablespoons vegetable oil
salt and pepper to taste
1 cup onions — thinly sliced
2 whole garlic cloves — chopped
2 stalks celery — chopped
2 pounds tomatoes — fresh or canned, chopped, about 4 1/4 cups
1/4 teaspoon thyme — or 6 sprigs fresh
1/4 teaspoon marjoram — or 6 sprigs fresh
2/3 cup dry white wine
1 pound grapes — seedless

1. Preheat oven to 350°. Heat a medium-sized Dutch oven over medium high heat.
2. Add oil and butter to pan. Brown chicken pieces in fat until golden brown on both sides. Season with salt and pepper; remove and set the chicken aside.
3. In the same pan, fry the onion, celery and garlic over low heat for about 5 minutes. Add the tomatoes and herbs to the pan. Place the chicken pieces on their sides (standing up as much as possible) and place in oven for 20 minutes.
4. Remove lid and turn chicken pieces over and replace lid. Continue baking for another 20-25 minutes. Turn off oven. Transfer chicken pieces to a warmed serving dish and place the dish in the oven.
5. Pour the vegetable mixture into a blender and blend (be careful it doesn’t blow off the lid – hold top with a towel) until smooth. Return this sauce to the pan and cook over medium heat until it has reduced and thickened (sauce will spit some – be careful), about 10 minutes. Add the wine and continue simmering for about 3 minutes, stirring from time to time. Add the grapes and continue to cook for about 2-3 minutes until grapes are heated through. Pour the sauce and grapes over and around the chicken and serve immediately.
Per Serving: 386 Calories; 24g Fat (57.7% calories from fat); 23g Protein; 17g Carbohydrate; 2g Dietary Fiber; 113mg Cholesterol; 132mg Sodium.

Posted in Chicken, Grilling, Miscellaneous, on July 5th, 2008.

mar-a-lago turkey burgers

There’s a photo of the slider version of Oprah’s Turkey Burgers. Oh my. Oh so good.

mar-a-lago pear chutney

And here’s a photo of the delish pear chutney that goes with the turkey burgers. These are a must – don’t make one without the other.

When I started planning, we didn’t know if we were going to have 9 or 15 family members here to celebrate our Independence Day. The group included adults and children, so I needed to find a menu that would appeal to everybody. My DH wasn’t all that thrilled when I said he was going to grill hamburgers. They’re not one of his favorite things – mostly because he doesn’t enjoy eating out of hand – he likes food on a plate with a knife and fork. Weird thing. But he’s not very picky about most things, so I just tried to humor him most times. Told him about the potato salad I was making, about the relishes, the peach dessert we’d have. The big green salad. I knew he wouldn’t go hungry. Indeed he didn’t. He absolutely loved the turkey burgers.

What I decided was this:

Chips & fresh tomato salsa
Hot chile cheese dip with Fritos
Deviled eggs

Beef burger sliders with red onion red bell pepper relish
Oprah’s (Donald Trump’s) Mar-a-Lago turkey burgers (also sliders) with pear chutney
Traditional potato salad (recipe soon)
Green salad with VIP Garlic Dressing

Desserts:
Apple pie and Peach pie
Both served with ice cream or whipped cream

As with most big gatherings, I needed to start cooking the day before. I made the relish, pear chutney and the potato salad. The morning of the 4th I had some help in the kitchen, so between my daughter Dana and me we made the green salad, the dressing and shaped all the burgers. Our daughter in law, Karen, brought the two desserts.

The sliders were all served on King’s Hawaiian bread rolls (both regular white and whole wheat). They’re soft, a bit sweet, and taste better than the soft Styrofoam that comprises most commercially-made hamburger buns. Since we were serving both beef and turkey burgers, I decided we’d have sliders (small burgers) instead of full-size burgers. Easier to eat. And more variety for everyone.

There’s quite a story behind the turkey burgers. In case you missed watching Oprah’s show that day (last month), she told the story about when she and her friend Gail went to the Mar-a-Lago (a Donald Trump resort) in Palm Beach, Florida for a couple of days. It’s a private club, apparently. Don’t know anything about how you get to stay there. Am sure it’s pricey. But anyway, Oprah decided to order the turkey burger on the menu there. She fell in love. Craved it the next meal too. And the next. And the next. Gail tried to get the recipe. Nope, they wouldn’t reveal it. So, when Oprah got back to Chicago she phoned her friend Donald Trump and asked if he’d ever had the turkey burgers at Mar-a-Lago? He scoffed. Of course not, he said. He doesn’t eat anything even related to turkey burgers. She wanted the recipe. Some negotiations later, he agreed and appeared on the show where the burgers were prepared and passed out to the audience. Oprah was in heaven since she now has the recipe. And so do we!

What’s unique about these burgers is chutney. Not just any old chutney. Major Grey’s chutney. Now we need to have a little history lesson here (thanks to Wikipedia).

  • The original chutney of India was usually a relish made from fresh fruits and spices. During the colonial era the British took it home and the recipe evolved, until the commercially made mango chutney (“Major Grey’s chutney”) became the British standard chutney. Commercially made cooked chutneys are still popular in Great Britain, and are usually made of fruit (usually mangos, apples or pears), onions and raisins simmered with vinegar, brown sugar and spices for about two hours.
  • Chutneys are served with almost every meal in India, especially as relishes with curries, but also as sauces for hot dishes (especially meats). They can be fresh or cooked, and are made from a wide variety of ingredients, ranging in flavor from sweet or sour, spicy or mild, or any combination; they can be thin or chunky and can be made with fruits or vegetables or both.

According to Wikipedia, Sun Brand chutney is the best (contains more fruit than others; can be found online). I bought Crosse & Blackwell’s version (quite pricey at $5.49 for 9 ounces). If you have mangoes, there are recipes all over the internet for Major Grey’s version. I got a kick out of reading somewhere that this Major Grey is also the same “Earl” Grey of tea fame. Who knew! The turkey burgers were a big hit. I loved them. Absolutely loved them. Will make them again, no question. The beef burgers were also wonderful on the small buns, and the onion pepper marmalade I’ll post in the next day or so.
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Mar-a-Lago Turkey Burgers

Recipe: Jeff O’Neill of the Mar-a-Lago private club resort in Palm Beach, Florida
Servings: 6

1/4 cup scallions — thinly sliced
1/2 cup celery — finely chopped
3 whole Granny Smith apples — peeled and diced
1/8 cup canola oil
4 pounds ground turkey — breast meat only
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco [I used a hot sriracha sauce, a Vietnamese condiment]
1 whole lemon — juice and grated zest
1/2 bunch parsley — finely chopped
1/4 cup Major Grey’s Chutney — pureed

1. Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
2. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
3. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
4. Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
Per Serving: 770 Calories; 32g Fat (38.6% calories from fat); 93g Protein; 22g Carbohydrate; 3g Dietary Fiber; 285mg Cholesterol; 2431mg Sodium.

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Mar-a-Lago Pear Chutney

Recipe: From the Mar-a-Lago private club resort in Palm Beach, Florida
Servings: 6

1 whole fresh pear — Anjou, peeled and diced
1/2 tsp. cinnamon
1 tsp. sea salt
1 1/2 cups Major Grey’s Chutney
1/4 cup dried currants — or raisins

1. Preheat oven to 350°.
2. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
3. Cool and mix with the chutney and currants or raisins
Per Serving: 191 Calories; trace Fat (1.7% calories from fat); trace Protein; 48g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 329mg Sodium

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