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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 11th, 2022.

Actually that’s the chicken before baking – it just got golden brown.

A post from Carolyn. Do you watch the show, Family Dinner with Andrew Zimmern? It’s so interesting to go along with him – it’s a reality food program – as Zimmern visits a home and the family prepares a big family feast. Zimmern usually makes one thing – something from his own repertoire that he hopes will complement the meal. Lots of the programs are about food from various parts of the world, from families who have been in the U.S. for a long time. Various family members contribute their willing hands and you get to enjoy the repartee of the family.

Recently I watched a program of a family with roots in Canton, China. They have a blog, too, The Woks of Life. Isn’t that the most clever name? And they’ve published a cookbook, that’s just come out (with the same title as their blog).

In the program, this dish intrigued me. When they said this was one of their family favorites, that got me more interested. Chicken thighs first. You generally can’t buy thighs that are boned, but still have skin. I found some with bone and with skin, so needed to remove the bone myself. It’s not hard, just a little bit tedious. Once done, the thighs are marinated for a bit, then stuffed with a rice mixture that included onion, mushrooms, shallots and five spice powder.

Their family recipe calls for Chinese sausage. I didn’t make a special trip to an Asian market to buy that, but the recipe indicated bacon could be substituted.

What’s unique about this is the use of sticky (sweet) rice. Many, many years ago I made a dessert for a Chinese-themed dinner, something like “jeweled” rice, and I had to buy 5 pounds of sweet rice because it was all I could find. After 10 years I finally threw away the rest of it as I didn’t know what to do with it. If you search on amazon you can find a smaller size – I bought a small plastic jar of it that holds about 3 cups.

Sweet rice isn’t sweet. I don’t know why they call it sweet because the only difference is it cooks up sticky. It’s also called glutinous rice, but that has nothing whatsoever to do with gluten, but about the fact that it’s glue-like. VERY sticky. Don’t be turned off by the name – it’s just rice that cooks up differently. I suppose it’s in this recipe because you want the rice combo to stick together in a kind of oval ball and you mold the boneless chicken thigh around it. Most sticky rice comes from Thailand or Japan. If you don’t want to buy sweet rice, use regular, but know it won’t look quite the same but it’ll taste just as fine!

I also didn’t have shiitake mushrooms on hand – but I had regular ones. I’m sure the shiitake would be better. They were finely minced.  The rice is flavored with onion, scallions, soy sauce, dry sherry (if you have Shaoxing wine use it – I didn’t), five spice powder, the mushrooms and a tiny splash of both dark and regular soy sauce. If you don’t have dark soy sauce, just use more of what you have. Years ago I bought a bottle of mushroom soy sauce, and it’s super-dark, so I use that when I need it. I use a low-sodium soy sauce when recipes call for the “regular” type.

What’s GOOD: everything about this was fabulous. I’d definitely make it again. Loved all the flavors that enhanced the rice. The meat was tender and juicy, and the Chinese flavors were quite subtle – nothing was overpowering. I see why it’s a favorite of the family. I think one chicken thigh is sufficient per serving.

What’s NOT: only the mound of dishes I had to clean afterwards. Engage a friend to help in the kitchen when you make this as it’s more labor intensive than a lot of dishes.

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Chinese Chicken with Sticky Rice

Recipe By: adapted slightly from The Woks of Life blog
Servings: 4

5 shiitake mushrooms — dried
4 chicken thighs — deboned, skin on
MARINADE:
1 medium garlic clove — minced
1 medium shallot — finely chopped
1 tablespoon soy sauce
1 tablespoon Shaoxing wine — or dry sherry
1 teaspoon five spice powder
1 teaspoon sesame oil
RICE:
2/3 medium onion — finely chopped
1 1/3 cups sweet rice — also called sticky rice, raw
1 1/3 tablespoons vegetable oil
1 small lean Chinese sausage — (lap cheung) diced, or substitute bacon
1 scallion — finely chopped
1/2 teaspoon salt
1/6 teaspoon white pepper
1 teaspoon soy sauce
1 teaspoon dark soy sauce
TOPPING:
1 1/3 cups low-sodium chicken broth
Salt and white pepper to taste
1/8 teaspoon five spice powder — sprinkled on top of chicken

NOTE: the chicken skin is important, so don’t use skinless. Chinese sausages vary in size. I think for this dish, a small one will suffice or 1 thick sliced piece of smoked bacon.
1. MUSHROOMS & CHICKEN: soak mushrooms (if you didn’t soak them overnight already, this can be expedited into a 1-2 hour process if you soak in hot water) and debone the chicken thighs.
2. Chop the onions, garlic, shallot, and scallion. Cut the sausage into small discs and slice the mushrooms (after soaking and draining) lengthwise into thin strips.
3. MARINADE: Combine the shallot, garlic, wine (or sherry), five spice powder, and sesame oil into a stainless steel or glass bowl. Add the chicken to the mixture and coat it in the marinade. Cover with plastic wrap and transfer to the refrigerator to marinate for 1 to 2 hours.
4. RICE: The package said soak rice in cold water for 15 minutes, drain, then each cup of rice is cooked in about 7/8 cup of water in a saucepan, covered, for about 10-15 minutes. Do not overcook and don’t allow rice to stick to bottom (so, stir frequently). Set aside.
5. STUFFING: Heat vegetable oil in a wok using medium heat, and cook the onion until translucent. Add the Chinese sausage and cook for another minute. Then add the mushrooms, scallion, salt and white pepper. Cook another minute and add in the cooked sticky rice, salt to taste, then add the soy sauce, and dark soy sauce. Mix thoroughly (this will take awhile as the rice doesn’t like to come apart and mix very easily) and then allow the rice mixture to cool.
6. BAKE: Preheat oven to 375°F. Divide the rice into equal ovals for each thigh, and wrap meat around each portion, tucking all sides under. Lay them in a baking dish. Add chicken broth (pour it evenly in between the crevices of the chicken) and reserve the rest if needed during baking.
7. Combine salt, white pepper with five spice powder, and sprinkle a dash of the mixture over the skin of each chicken portion. Bake for about 35 minutes, and add additional broth if the bottom of the pan looks dry. Watch it closely, as you don’t want to overcook the chicken. Use an instant read thermometer and move to next step when it reaches 165°F.
8. Once the meat is cooked through, broil it on low for 2-3 minutes until the skin is golden brown. Don’t walk away as it broils! Watch it like a hawk to prevent burning. Serve immediately.
Per Serving (this isn’t quite accurate – it’s low – because not all the ingredients are listed online): 579 Calories; 38g Fat (60.1% calories from fat); 36g Protein; 21g Carbohydrate; 2g Dietary Fiber; 189mg Cholesterol; 840mg Sodium; 2g Total Sugars; trace Vitamin D; 31mg Calcium; 2mg Iron; 622mg Potassium; 389mg Phosphorus.

Posted in Chicken, on August 21st, 2022.

This is the best chicken makhani (butter chicken) I have ever eaten. Bar none. Can you tell I love cilantro?

A post from Carolyn. The various types of chicken curry I’ve eaten, that I’ve made myself and/or really enjoyed out, include khorma, butter and makhani, plus an old recipe I used to make from Dinah Shore (it’s here on my blog too), as it was an early iteration of curry that I made in my early cooking years, called Chicken Curry Without Worry. Perhaps they’re one in the same, just by different names; I’m not enough of an expert of Indian cuisine to know. But this recipe, which may become my all-time favorite and will be made in my kitchen with regularity from here on, is just so stunning in flavor.

The original recipe for this came from one online, and my daughter-in-law Karen’s sister Janice sent it to me (thanks again, Janice). She made a few changes to it, and when I made it; I did too. Again, not because I’m an expert at Indian recipes (for surely, I am not). A couple of ingredients I didn’t have in my pantry –  curry leaves and fresh serrano chiles (just didn’t want to make a trip to the store for those).  Janice’s husband is Indian. Actually he’s British, but has Indian heritage, so their family make and eat a lot of Indian food. Janice has become a really good Indian cook (though she’s not Indian at all). She introduced me to methi, which are fenugreek leaves. Not the seeds/pods, but the leaves. Methi chicken will often appear on Indian restaurant menus. And it’s a unique flavor; something I like.

This iteration of chicken curry relies on a huge variety of herbs and spices, used in different ways. First, there’s a yogurt-based marinade that includes ginger and garlic (such huge standards of Indian cooking), garam masala, turmeric, cumin, chile powder (and I used Kashmiri). A side note here, Kashmiri chile powder may not be something you’ll find at the grocery store. I bought mine on amazon (see link). Kashmiri chile is mild – and imparts a really red color, more red than some chile powders. It doesn’t have much heat. But it does have some, so don’t be misled that you can add a lot and not heat up the dish.

Chicken thighs were what I used – though you can use breasts if you’d prefer – just don’t cook it as long. I removed some fat from them, then cut them up into bite-sized pieces. The more surface available for flavor is what I was looking for. Into a ziploc bag went all of the marinade (yogurt, etc.) then I added the chicken. The practical part of using a plastic bag for this is you can smoosh the bag to get all those flavors all over the chicken pieces. Just move, squeeze, smoosh away. Into the frig for several hours (I did about 6 hours – but you can do overnight too) before beginning the cooking of the curry.

The sauce: the chicken pieces are added to a medium hot skillet to brown (with oil and butter first) and turned to get some good dark brown crust. Then onions are added plus more garlic and fresh ginger, then a plethora of additional spices. And some canned crushed tomatoes, more Kashmiri chile powder too and CREAM. Oh yes, the cream. An integral part of chicken curry in my book. The mixture is simmered briefly, then the chicken is added back in and simmered some more. Don’t let it get dry – add water if needed. That simmering time gives those flavors an opportunity to bloom throughout the sauce.

Meanwhile, I made a batch of rice in my Instant Pot (so easy — 2 cups rice, 2 1/2 cups water, 1 tsp salt; pressure for 3 minutes, rest for 10 and it’s done to perfection). That’s the recipe from Cook’s Illustrated. Into that bowl it went with a couple of spoonsful of the curry on top and some chopped cilantro. That was dinner. Since my granddaughter Taylor has moved back home, I’ve been making a few things that I knew she didn’t like – specifically curry!

What’s GOOD: everything minute thing about this dish was fantastic. Can’t use enough superlatives here. Full of flavors – you can’t pick them out, just a beautiful homogenous sauce with abundant flavor.

What’s NOT: only if you don’t like curry or spices (several of my friends do not). Oh well, more for me!!

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Chicken Makhani

Recipe By: Adapted from an online recipe
Servings: 8

MARINADE:
2 pounds boneless skinless chicken thighs — or breasts, if preferred
2/3 cup plain yogurt — full or 2%
3 cloves minced garlic
1 tablespoon fresh ginger — very finely minced
2 teaspoons garam masala
1 teaspoon turmeric
2 teaspoons ground cumin
1 teaspoon Kashmiri chile powder
1 teaspoon salt
SAUCE:
3 tablespoons olive oil
3 tablespoons butter — or ghee
2 large onions — coarsely chopped
3 whole garlic cloves — minced
1 tablespoon fresh ginger — very finely minced
2 teaspoons ground cumin
1 tablespoon garam masala
2 teaspoons ground coriander
28 ounces crushed tomatoes, canned
1 1/2 teaspoons Kashmiri chile powder
2 teaspoons salt — or more if needed
3 whole curry leaves — optional
2 cups heavy cream
1 teaspoon kasoori methi — (dried fenugreek leaves)
4 tablespoons cilantro — chopped, for garnish

1. In a large plastic Ziploc bag, mix all the ingredients in the marinade – squeeze the mixture in the bag until you cannot see any streaks of spices or yogurt, then add the chicken, cut up into bite-sized pieces. Squish the bag several times to distribute the marinade throughout the chicken; allow chicken to marinate in the refrigerator for 2-3 hours or up to overnight.
2. Heat half of the oil and butter in a large skillet over medium-high heat. When sizzling, add chicken pieces (including the sticky yogurt marinade on the chicken) in several batches, making sure to not crowd the pan. Fry on each side for 2-3 minutes maximum, just until the chicken is browned some. Remove chicken and continue browning remaining chicken. The chicken is not fully cooked here, but will finish cooking in the sauce. Some of the yogurt marinade will stick to the pan, scrape it loose and leave it in the pan.
3. Heat remaining oil and butter in the same pan. Fry the onions until they start to sweat, about 5 minutes, scraping any more browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for one minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, stirring constantly.
5. Add crushed tomatoes, Kashmiri chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to do this in two batches, and add about 3 tablespoons of water (or more) to each batch to allow the thickened mixture to puree.
7. Pour sauce back into the pan. Stir in the cream and crushed kasoori methi (fenugreek leaves). Add the chicken with juices back into the pan and cook over low heat (simmer) for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Don’t allow the mixture to get dry; if needed add water to keep it more fluid.
8. Instant Pot Rice: 2 cups basmati rice, rinsed, 2 1/2 cups water, 1 tsp salt; pressure for 3 minutes; rest for 10 and it’s done.
8. Serve curry with rice, naan and garnish the curry with chopped cilantro.
Per Serving: 538 Calories; 41g Fat (66.4% calories from fat); 32g Protein; 14g Carbohydrate; 3g Dietary Fiber; 220mg Cholesterol; 1317mg Sodium; 8g Total Sugars; 1mcg Vitamin D; 124mg Calcium; 2mg Iron; 471mg Potassium; 107mg Phosphorus.

Posted in Chicken, on July 21st, 2022.

It’s all about the SAUCE. I’ll say it again – – it’s all about the sauce on it.

A post from Carolyn. Can you ever have enough recipes for roasting a chicken? I have a bunch, and this one will get put right at or near the top, because of the ever-so delicious vinaigrette that you pour over the chicken and drizzle on your servings.

My friend Sue (Colorado Sue, that I visited on my recent trip) made this chicken for dinner one night when I stayed with them. It’s a very, very simple recipe, and the chicken was perfectly cooked and tender, juicy.  The original recipe came from a Martha Stewart Living magazine in 2012.

First the chicken is patted dry, then rubbed all over with EVOO plus salt and pepper. Into a rimmed baking pan it goes. The original recipe called for fingerling potatoes to be roasted alongside the chicken, and that’s how Sue prepared it. Since I try not to eat potatoes, I used Brussels sprouts and zucchini instead. But you can add the potatoes if preferred. Notes for that are in the recipe below.

First, the chicken is roasted at 425°F for 15 minutes. Hot! Then, I added the vegetables  and continued to bake at 375°F for 25 minutes. The pan was turned around, the veggies stirred, and back into the oven it went for about another 35 minutes (that’s how long it took for me) until the thigh meat registered 165°F using an instant read thermometer.

There, above is the finished chicken, pulled off onto a cutting board with some of the luscious lemon, garlic, parsley and Parm sauce spread around.  I didn’t waste too much of that good sauce on the skin, however, as I don’t eat skin . . . but I did pour a bit of the sauce onto my serving (at left). You won’t believe how wonderful it tastes with the tangy lemon, salt from the cheese, and parsley, with EVOO and lemon juice. So good.

What’s GOOD: the lemony flavor, oh and garlic, and Parm. Oh so good.

What’s NOT: nothing whatsoever.

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Roasted Chicken with Lemon, Garlic, Parsley and Parmesan Sauce

Recipe By: Adapted from a Martha Stewart recipe
Servings: 6

CHICKEN:
3 1/2 pounds whole chicken
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup Italian parsley
1 lemon — halved
1 pound Brussels sprouts — halved (if small, leave whole)
3 whole zucchini — cut in large chunks
SAUCE:
2 cloves garlic — minced
1/2 cup Italian parsley
1/2 cup extra-virgin olive oil
1 lemon — zested (2 teaspoons) and juiced (1 1/2 tablespoons or more to taste)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt — coarse
1 Pinch red chili flakes

1. Preheat oven to 425°F. Place chicken, breast side up, on a rimmed baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
2. Toss Brussels sprouts and zucchini with 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Set aside.
3. Roast for 15 minutes. Remove chicken from oven and add vegetables alongside the chicken. Put chicken back into oven. Reduce temperature to 375°F; roast for 25 minutes. Rotate pan, toss vegetables, and cook until chicken is golden brown and a thermometer inserted into the thickest part of the thigh reaches 165°F, about 25-35 minutes more. Let chicken and veggies stand for 10 minutes. Remove chicken to cutting board and carve. Place on a heated platter and serve with vegetables alongside.
4. SAUCE: Combine all sauce ingredients. After the chicken has rested for 10 minutes, brush sauce on chicken and drizzle on vegetables, and serve more sauce in a pitcher at the table. Trust me: it’s all about the sauce.
NOTES: This recipe originally started with just chicken and potatoes. If you wish to add about a pound of fingerling potatoes (halved, oiled), use a large enough roasting pan to accommodate all of the vegetables. Add potatoes from the beginning, then add vegetables after the first 15 minutes of baking.
Per Serving (assuming you eat all of the sauce and chicken skin): 891 Calories; 69g Fat (69.3% calories from fat); 55g Protein; 14g Carbohydrate; 5g Dietary Fiber; 244mg Cholesterol; 532mg Sodium; 5g Total Sugars; trace Vitamin D; 155mg Calcium; 6mg Iron; 1150mg Potassium; 536mg Phosphorus.

Posted in Chicken, Pork, Veggies/sides, on May 20th, 2022.

An easy, easy dinner for two. Sheetpan suppers are just the best!

A post from Carolyn.  I’d bought some fresh chicken sausages (with jalapeno in them) and was contemplating what I’d do with them, and since I also had asparagus, zucchini and sweet potatoes, a recipe was born. Many years ago I started buying a seasoning packet from Urban Accents. They had (and still do have) several varieties, but my favorite is the one for vegetables. You can buy their packets on amazon. See photo at right. The one I used was the middle one with Parmesan in it. Each bag or box of these has several smaller packets inside – I used one packet for the sheet pan’s worth of food. You could use pork sausages in this rendition too – Italian would be perfect. I was trying to go a more healthy route with the chicken.

I have a chart I downloaded from the ‘net about how long it takes to roast just about every kind of vegetable. The sweet potatoes would take the longest. And the sausages too. I tossed them with some EVOO and they went into a 425°F oven. After 20 minutes, I took out the pan and added the zucchini, also oiled with EVOO and sprinkled with seasoning. It went back in the oven for another 10-15 minutes, then I added the oiled asparagus and the rest of the seasoning and baked again for another 10 minutes – I checked the veggies and they needed another 5 minutes and everything was done. It might depend on how thick the asparagus was, and how thickly you cut the zucchini.

If you wanted something to serve with the sausages – try a variety of mustards (hot, sweet, stone ground) or some salsa, or marinara sauce, or mix up a little bit of sour cream with a little speck of horseradish in it. What can I tell you? This was so easy to make and it was SO delicious.

What’s GOOD: how easy it was to put together on the sheetpan and it cooked in less than an hour. All the veggies were perfectly cooked – crisp tender veggies- and the sausage just right. Love the Urban Accents seasoning to put on it all. Do buy some if you don’t already have it in your pantry (amazon link above).

What’s NOT: only that you need to have some of that seasoning on hand. I always do have it.

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Sheetpan Chicken Sausages with Veggies

Recipe By: My own recipe
Serving Size: 3

1 pound fresh chicken sausage — links, fresh, not pre-cooked type, or substitute pork sausages if desired
2 medium sweet potatoes
3 medium zucchini
1/2 pound fresh asparagus
3 tablespoons EVOO
1 packet Urban Accents Veggie Roaster seasonings

NOTE: many butchers now make various chicken sausages with flavors like jalapeno, Italian, Thai, spinach/feta, garlic, spicy Mexican, or with cheese and flavoring. You do not want pre-cooked sausage for this sheetpan dinner as they would be overcooked.
1. Preheat oven to 425°F. Line a sheet pan with a baking mat or with foil.
2. Prepare the vegetables by peeling and chopping the sweet potatoes in chunky half rounds. Cut the ends off the zucchini and cut into chunky rounds or half rounds, depending on how big around they are. Cut off the tough ends of the asparagus.
3. Place the sausages and sweet potatoes on the sheet pan. Drizzle with EVOO and toss around to cover them in oil. Bake for about 20 minutes.
4. Remove pan, add the zucchini to the pan, drizzle with olive oil and toss lightly and sprinkle the entire sheet pan with most of the seasoning packet. Bake for about 12-15 minutes. Remove pan and add the asparagus, tossed lightly with EVOO and sprinkled with the last of the seasoning. Return to the oven and roast for another 10 minutes, making sure you don’t overcook the asparagus. Test the zucchini and asparagus – you want them to be just barely tender.
5. Remove veggies and sausages and serve on a big platter. Serve with hot or spicy mustard on the side (for the sausages) or marinara sauce, salsa, or a mixture of sour cream and horseradish.
QUICK ROASTING INSTRUCTIONS at 425°:
Sausages and sweet potatoes – 20 minutes
Add Zucchini – 12-15 minutes
Add Asparagus – 10 minutes, depending on thickness of asparagus
Check for just barely tender zucchini and asparagus
Per Serving: 296 Calories; 17g Fat (50.4% calories from fat); 11g Protein; 27g Carbohydrate; 6g Dietary Fiber; 25mg Cholesterol; 295mg Sodium; 10g Total Sugars; 0mcg Vitamin D; 76mg Calcium; 3mg Iron; 957mg Potassium; 155mg Phosphorus.

Posted in Chicken, easy, on April 14th, 2022.

Elegant dinner but super easy. You’d think it’s complicated and time consuming, but it’s really not. 

A post from Carolyn.  Someone asked me recently what chefs I follow . .. . my answer? I don’t really follow many chefs. Probably my two favorite food TV shows are Ina Garten and Rachael Ray. Neither of them are professionally trained. They’re both excellent cooks who make very approachable food. Do I have cookbooks from famous chefs? Yes, I do, but I can’t say I turn to them all that often for inspiration. I love reading cookbooks, however.

So, a few weeks ago I was watching a Rachael Ray show and she made these delicious little  morsels and I couldn’t wait to try it. Since I always have chicken thighs in my freezer, and I always keep shallots on hand, it was an easy “yes” that I’d make them. She explained that this recipe is Canadian and on a trip she saw a recipe in a magazine and tore it out and probably made it her own somehow. She thought these tournedos were worthy of even a wedding dinner. And I would agree. They’re really fabulous.

I changed just two things in her recipe: (1) I spread a bit of mustard on the insides of the chicken thighs; and (2) I added a little splash of cream to the sauce. You can certainly eliminate both of those if you want to be true to Rachael’s recipe. Usually tournedos refer to beef, but the word refers to the shape, I think (normally it’s beef tenderloin). So someone, ingeniously, decided to try the techniques with chicken.

So first you spread the inside of the chicken thighs with grainy mustard. The first thigh you mold (as best you can) in a roll, a log shape. Then drape the other thigh over the first one. Then wrap the bacon slice (use thick sliced if you can) around the outside edge and loop kitchen twine to tie it. It’s a little awkward getting the bacon in the right place and the twine just in the middle and then tied properly. Just takes a little bit of fussing. The chicken is sprayed with oil or some kind of spray and baked for a mere 30 minutes, until the chicken reaches 165°F. Use an instant read thermometer to make sure you don’t overcook them.

Meanwhile, make the sauce – butter shallots, sherry, mustard, maple syrup, Worcestershire and cream. Some is poured over the chicken, and the rest you can serve on the table. Poppy seeds are sprinkled on the top (kind of an unusual garnish for chicken, I thought) but it looks good.

What’s GOOD: everything about this is good – the moist chicken, the lovely bacon flavor and the sauce. Altogether wonderful. Easy too.

What’s NOT: nothing at all.

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Canadian Chicken Tournedos with Creamy Sherry Sauce

Recipe By: Adapted from Rachael Ray (her original recipe)
Serving Size: 4

CHICKEN:
8 boneless skinless chicken thighs
Salt and pepper
1 tablespoon Dijon mustard
4 slices bacon — very meaty
Kitchen string
Olive oil cooking spray
SAUCE:
3 tablespoons butter
2 large shallots — finely chopped
1/2 cup dry sherry — or white wine
2 tablespoons hot English mustard — or grainy Dijon mustard
3 tablespoons maple syrup — or smoked maple syrup
Splash of Worcestershire sauce — optional
1/4 cup heavy cream
2 tablespoons poppy seeds

1. Preheat oven to 400°F, with rack in center.
2. Season the chicken on both sides with salt and pepper. Roll 4 pieces tightly into cigar-like logs, then drape the top of each cigar-shaped piece with the remaining pieces of boneless thighs and form a round shape like a firm bun. Wrap the side edges of each chicken “bun” with 1 slice of bacon. Secure the bacon to the chicken “bun” by snugly tying a piece of kitchen twine around the bacon. Arrange the chicken on a parchment-lined medium-sized baking sheet, then lightly spray or drizzle with olive oil, transfer to preheated oven and bake 30 minutes, to 165°F on an instant-read thermometer. A few minutes before the chicken is done, top with the glaze and return to the oven.
3. Heat a sauce pot or small skillet over medium heat, add butter and sauté shallots seasoned with salt and pepper for 3 minutes or until lightly browned. Add sherry and reduce to 3 tablespoons, add mustard, maple syrup and a splash of Worcestershire sauce, then cream and swirl a minute or so. Pour some of the sauce over the chicken tournedos and baste to coat evenly. Return chicken to the oven to finish cooking and to set the glaze, just a couple of minutes.
4. To serve, remove string from the chicken. Top the glazed tournedos with poppy seeds and serve with remaining sauce on the side.
Per Serving: 693 Calories; 44g Fat (56.8% calories from fat); 60g Protein; 15g Carbohydrate; 1g Dietary Fiber; 332mg Cholesterol; 992mg Sodium; 11g Total Sugars; trace Vitamin D; 99mg Calcium; 1mg Iron; 196mg Potassium; 110mg Phosphorus.

Posted in Chicken, Grilling, on February 20th, 2022.

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Do you ever wish you could make something that is just bursting with lemon flavor? And garlic too? Throw in rosemary as well?

A post from Carolyn. Since I didn’t name this recipe, I guess I really shouldn’t re-name it; even so, it would be difficult to do, because these three flavors (lemon, garlic, rosemary) are just all there. Equally so. I think the lemon is predominant, however.

My friend Dianne made this chicken for the luncheon I told you about in my last post (for the classic rice pilaf – that went with this chicken). She told me that a few years ago her grown kids and grandkids were visiting and her daughter said “what’s for dinner,” and Dianne suggested they try one of the recipes from Zov’s (a local restaurant). It’s since become a favorite in her family and whenever they visit, it’s a regular on the menu. The recipe comes from Zov’s cookbook, Zov: Recipes and Memories from the Heart. It was published in 2005, (also updated in 2008) but it’s still available. Zov is Armenian by heritage and her recipes certainly reflect the Mediterranean and beyond culture and cuisine.

So, the recipe uses boneless, skinless chicken breast halves. Dianne pounds them to an even thickness (so you get even cooking on the grill). Then they’re marinated for about 24 hours. The recipe indicates you can marinate them a shorter period, or even longer, but Dianne likes the 24 hours as a regular benchmark. They are patted dry with paper towels, then grilled swiftly over a medium-high grill heat. Then she carefully slices them on the diagonal (so you get slightly wider slices than when cutting straight down). Put them onto a heated platter (because they cool very quickly) and serve immediately. Do put some fresh rosemary and a wedge or two of lemon on the platter when serving  – it looks so pretty.

Dianne made more than enough of this, so when we were divvying up the leftovers, she generously let me have a bunch. My granddaughter Taylor and I had two dinner meals with the leftovers, and still had more for some evening dinner salads with the chopped up cold chicken on top.

What’s GOOD: the flavors are, as I mentioned, just bursting through. Does that tell you enough – the lemon, the garlic and the rosemary. Absolutely delicious. So worth making.

What’s NOT: only that you must plan ahead at least 24 hours to get the most out of the marinating.

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Rosemary Garlic Chicken with Lemon

Recipe By: Zov Karamardian, Zov’s Bistro
Serving Size: 8

3 tablespoons fresh lemon juice
2 tablespoons minced garlic
1 tablespoon fresh rosemary — chopped
1 tablespoon fresh thyme — chopped
1 tablespoon salt
1/2 teaspoon ground black pepper
6 tablespoons olive oil
8 boneless skinless chicken breast halves
Italian parsley or rosemary sprigs, for garnish lemon wedges, for garnish

1. Place chicken breast (firm side up) on a piece of plastic wrap and cover with a second piece. Gently pound chicken with a flat pounder until chicken is an even thickness. Repeat for remaining chicken pieces.
2. Whisk lemon juice, garlic, rosemary, thyme, salt, pepper and oil in a large bowl to blend. Add chicken and toss well to coat. Cover and refrigerate, tossing occasionally, for at least one hour or up to two days.
3. Prepare barbecue for medium-high heat. Grill chicken breasts until they are just cooked through and golden brown, about 3 minutes on the first side, and about 1 minute on the 2nd side. Test the interior temperature with an instant read thermometer – it should not exceed 160°F. Transfer chicken to a cutting board and slice chicken on a slant into long strips then transfer chicken to a heated platter. Ganish with parsley or rosemary and lemon wedges.
Per Serving: 350 Calories; 17g Fat (44.0% calories from fat); 48g Protein; 1g Carbohydrate; trace Dietary Fiber; 151mg Cholesterol; 1277mg Sodium; trace Total Sugars; 0mcg Vitamin D; 19mg Calcium; 1mg Iron; 804mg Potassium; 472mg Phosphorus.

Posted in Chicken, on January 21st, 2022.

Butter Chicken is a favorite of mine, and this version of it is SO very easy, you simply won’t believe it. Everything for this dinner is cooked right in the Instant Pot.

A post from Carolyn. My Instant Pot sits on a shelf in my laundry room (mostly because I don’t have room in my kitchen for it), but it gets a pretty good workout even so. And this recipe is going to make your day. It’s so very easy, and dinner is ready in a flash – truly, under 30 minutes. This recipe came from Food52, from Urvashi Pitre. She’s known as “The Butter Chicken Lady,” and rightly so. She’s a celebrated author of numerous instant pot cookbooks, and let me just say, this recipe is a winner. I’ve followed her blog for several years (called twosleevers.com), and have made a few of her recipes in the past, but it’s for this one that she’s the most famous. She even got a write-up in the New York Times.

Her title for this recipe is “Now and Later Instant Pot Butter Chicken.” That’s because when you make this, you’ll end up with about 1 1/2 cups of extra sauce, which you’ll save (and freeze perhaps) to use with some other leftovers another night. What I love about this recipe is that into the instant pot you combine the canned tomatoes, ginger, garlic, turmeric, cayenne (or Kashmiri chile powder in my case), paprika, salt, cumin and garam masala. You stir it just a bit, add the chicken thighs, stir that just a bit so the chicken is coated in the flavorful sauce.

Meanwhile, you will use a small glass or ceramic bowl (that will fit into the Instant Pot) to which you’ll add basmati rice, water, butter and salt. After placing a trivet (I used the instant pot trivet that has the two handles) on top of the chicken, you place the rice bowl on top. Put the IP lid on top and pressure cook the chicken for 10 minutes. Then you let it sit for 10 minutes, undisturbed. Release the pressure, remove the bowl of rice (now fully cooked) with the trivet handles, remove the chicken to a bowl (large enough so you can pull apart the chicken easily). The sauce on the bottom of the Instant Pot gets smoothed out with an immersion blender, which takes about 20 seconds or so, then you add cream (or coconut milk), 4 T of butter and some chopped cilantro plus another teaspoon of garam masala. Your butter chicken is done. Put the chicken back in the pot and stir it around, and serve with the rice.

What’s GOOD: how absolutely simple this is. It’s genius, as they say at Food52. This is going to become my go-to butter chicken recipe henceforth! Only thing I might do differently is add some chopped up onion to the mixture. Not sure that’s authentic, but I’ll try it that way next time. I served it with some steamed broccoli on the side.

What’s NOT: nothing at all – such a simple dish, easy and flavorful.

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Instant Pot Butter Chicken with Rice

Recipe By: adapted very slightly from Food52
Serving Size: 5

RICE:
1 cup basmati rice — rinsed
1 cup water
1 tablespoon butter
1/2 teaspoon salt
BUTTER CHICKEN:
14 ounces diced tomatoes — undrained
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon turmeric
1/4 teaspoon kashmiri chile powder — or more to taste, or cayenne
1 teaspoon paprika
1 teaspoon salt
2 teaspoons garam masala — divided use
1 teaspoon ground cumin
1 pound chicken thigh without skin — boneless, left whole
4 ounces butter — cut into cubes (use coconut oil, if making this dairy free)
4 ounces heavy cream — or use full-fat coconut milk
1/3 cup chopped cilantro — using some to garnish

NOTE: This recipe makes more sauce than is needed for the dish. Originally it was called “Now and Later Instant Pot Butter Chicken” because you serve it the first time for 4-5 people, then you have about a cup and a half of the sauce to freeze, or to use in some other dish for some other leftovers.
1. Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pan or dish (that will fit in the Instant Pot, with room for the rice to expand), and set aside.
2. Place tomatoes, ginger, garlic, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into the Instant Pot. Mix the sauce a bit, then place the chicken on top of the sauce and stir around a little to coat the chicken. You are putting in everything except the butter, cream, cilantro, and 1 remaining teaspoon of garam masala.
3. Place a steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack. Make it as level as possible.
4. Pressure cook for 10 minutes.
5. Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed. Then, release all remaining pressure and open the pot. Remove and set the cooked rice aside (cover it if you want to keep it super-hot). Remove the chicken and set aside.
6. Using an immersion blender, blend together the sauce until it is smooth. Let the sauce cool for 5 minutes. Stir in the cut-up butter, cream, cilantro, and garam masala.
7. Remove half the sauce and freeze or refrigerate for later.
8. Break up the chicken into bite-size pieces, add it to the sauce. Serve with rice. Add more cilantro on top if desired.
Per Serving: 431 Calories; 33g Fat (68.4% calories from fat); 20g Protein; 14g Carbohydrate; 2g Dietary Fiber; 163mg Cholesterol; 960mg Sodium; 3g Total Sugars; trace Vitamin D; 50mg Calcium; 2mg Iron; 480mg Potassium; 219mg Phosphorus.

Posted in Chicken, Pasta, on December 23rd, 2021.

Oh goodness, is this good. Easy to make, and sensational to eat.

A post from Carolyn. This recipe is such a winner. Really quite easy to make – the creamy white sauce starts it off, but then you add cream cheese to it, and Caesar salad dressing. Not a lot of the dressing, but just enough that you can barely taste a hint of Caesar flavor. If you’re into EASY, then do buy a rotisserie chicken, which yielded about 3 cups of shredded chicken for me, just the right amount for this casserole.

After that, it’s the usual kind of lasagna, cooked noodles (I undercooked them slightly), layered with the cheeses and the creamy sauce and chicken. Plus some baby spinach added into each layer. Originally this recipe came from A Pinch of Yum (from 2013!), but I altered it a bit – increasing the sauce quantity and another layer of noodles, and I used a grated cheese blend. Although I’m more of a traditionalist about cheeses (almost never using pre-grated cheese because they put something on it so it won’t clump), this time I was into speed, so I bought Kraft’s Italian blend of cheeses in 8-ounce bags. I used 1 1/2 bags for this recipe. My only caution: make sure you have enough cheese left over to put on the top layer of noodles – you don’t want crispy edges. I also added a pinch of freshly grated nutmeg to the sauce – certainly not traditional! In savory dishes like this with a creamy sauce, I just think nutmeg is a sure-fire winner. You don’t really taste the nutmeg.

I made this the day before I wanted to serve it, and just let it warm up to room temp for about 45 minutes before I put it in the oven. It took a little longer to get it all heated through. I cut it into lunch-sized portions (for one of my ladies’ book groups, a potluck), so use a sharp knife to cut the slices evenly. Do let it cool about 10 minutes before serving.

What’s GOOD: oh gosh, the creamy sauce; altogether deliciousness. It’s easy to put together; can be made ahead too. Loved the leftovers as well.

What’s NOT: not a thing. This recipe is a keeper.

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Cheesy Chicken Caesar Lasagna

Recipe By: Adapted from Pinch of Yum, Nov. 2013
Serving Size: 12

3 tablespoons butter
3 1/2 tablespoons flour
1 3/4 cups whole milk
4 ounces cream cheese — cut into 1/2″ cubes
1/2 teaspoon salt
ground black pepper to taste
1/8 teaspoon grated nutmeg
1/2 cup Caesar salad dressing
12 ounces grated cheese — Kraft’s Italian cheese blend, comes in 8 ounce packages
12 lasagna noodles
3 cups chicken, meat only — from a whole rotisserie chicken, shredded
3 cups fresh spinach — baby spinach
1/2 cup sun-dried tomatoes, oil-packed — chopped

NOTE: the original recipe called for 1/2 cup grated Parmesan and 3 cups shredded Mozzarella. The purchase of the Kraft pre-shredded Italian blend worked beautifully in this recipe, and simplified the work.
1. Melt the butter over medium high heat. Stir in the flour and cook for 2-3 minutes. Add the milk, a little bit at a time, until the mixture is smooth and creamy. Whisk in the cubes of cream cheese, nutmeg, and Caesar dressing until smooth and creamy. Continue cooking over low heat until cream cheese has melted. Taste and adjust seasonings as necessary.
2. Cook the lasagna noodles a minute or two less than the package directions (noodles will continue to cook in the oven). Add the chicken to the sauce mixture and keep over medium low heat.
3. Grease a 9×13 pan and preheat the oven to 375°F. Cover with 3 lasagna noodles. Top with 1/3 the chicken mixture, a third of the spinach, 3 tablespoons of the sundried tomatoes, and a quarter of the cheese. Cover with 3 more noodles. Repeat layers, ending with another layer of noodles and the remaining 1 cup cheese. Make sure you leave enough cheese to cover the top layer.
4. Bake for 30 minutes covered with greased foil. Remove the foil and bake for another 5-10 minutes to brown the cheese. Let stand for 10 minutes before cutting. Can be made ahead and refrigerated. Remove from refrigerator for about 45 minutes before baking.
Per Serving: 673 Calories; 26g Fat (35.6% calories from fat); 34g Protein; 74g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 539mg Sodium; 5g Total Sugars; trace Vitamin D; 292mg Calcium; 4mg Iron; 537mg Potassium; 457mg Phosphorus.

Posted in Chicken, on July 23rd, 2021.

The picture above shows the chicken in mid-bake – – – forgot to take a photo of the finished goods! When finished, the grapes were mostly wrinkled and had oozed some juice that went into a sauce.

A post from Carolyn . . . I’m back home from my 2 1/2 week road trip and haven’t had time to write another post about my trip – but this recipe was sitting in the drafts – something I made a month or two ago . . . . I had friends and family here for dinner. I served some various cheeses with crackers, this chicken alongside the layered salad that’s already been posted. I’d stewed some cherries, already on my blog, called Bing Cherry Compote, that I’d made a few days before, that were put on the top of some vanilla ice cream, for dessert. We opened an old bottle of red wine from the cellar and there was dinner!

There were 5 of us, and two of them hungry men, so I figured I’d best make two chickens. Probably I could have made do with just one chicken, but oh well, I’ll make soup or something with the remaining chicken. My cousin Gary is visiting as I’m writing this (although he’s driving back to the Bay Area in a couple of days) and he’s expressed interest in learning more about cooking. So I suggested HE make the spatchcocked chicken. I know I can buy already uncooked, but dressed/marinated spatchcocked chicken at Trader Joe’s, but those are seasoned, and I wanted to try this recipe. Besides which, I was happy to have Gary’s strong hands to cut out the backbone of those two birds. Sometimes I struggle cutting the largest bones. If you don’t know how to spatchcock a chicken, there’s a 1 1/2-minute video on youtube.

You know that when you flatten a chicken, it cooks more evenly. The breast meat and the thigh meat seem to cook to just the right temp without compromising each other. The recipe came from The Splendid Table, from Melissa Clark. It was described in a podcast I listened to and I promptly came to my computer to look it up. It’s a great recipe.

The essence of this recipe – the chicken is flattened on the baking sheet and a rub is added to it (EVOO, salt, fennel seeds, pepper and lemon zest) both top and bottom. I used two sheetpans obviously, as a flattened chicken takes  up a good part of the big pan. After the chickens rest a bit (sitting with the rub), they’re baked at high temp (475°F) for 20 minutes. Then you add the grapes (I bought a mixture of colors because they’d be pretty on the plate) which have been lightly tossed in EVOO and salt and pepper and a tiny sprinkling of sugar. The pans go back in the oven for another 20-25 minutes until they’ve reached the correct temp. Once they were removed, the chickens were put off onto a cutting board, and they rested under foil for about 15 minutes while we put the pan on the cooktop (without the parchment), simmered the juices there (after having removed the grapes) and then added a pat of butter and some sherry vinegar. What a lovely combination! The grapes and sauce were heated on the stove, poured into a pitcher and people drizzled the sauce over the chicken.

My friend Cherrie’s husband Bud carved the birds for me, and we sat down to eat. Daughter Sara had driven up from San Diego, as she wanted to visit with cousin Gary, so she came for dinner too. Anyway, we all went back for seconds on everything, I think.

What’s GOOD: liked the fennel flavor in the chicken, and oh gosh, the grapes were a genius idea to serve alongside chicken. Loved the flavored sauce and did I say how good the grapes were? Oh my.

What’s NOT: nothing other than you need spatchcocked chickens to make this. It’s a relatively easy recipe otherwise.

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Chicken Spatchcocked with Grapes and Sherry Vinegar

Recipe By: Melissa Clark podcast
Serving Size: 4

1 tablespoon kosher salt — plus more as needed
1 1/2 teaspoons fennel seeds — lightly crushed in a mortar and pestle
1 teaspoon freshly ground black pepper — plus more as needed
Grated zest of 2 lemons
1 tablespoon EVOO
1 whole chicken — spatchcocked (backbone removed, flattened to break the wishbone) patted dry with paper towels
12 ounces seedless grapes — stemmed (1 1/2 cups) [I used multi-colored grapes]
2 teaspoons EVOO
1 teaspoon sugar
1 1/2 teaspoons sherry wine vinegar — or more to taste
1 1/2 teaspoons unsalted butter

1. In a small bowl, combine the salt, fennel seeds, pepper, lemon zest, and 1 tablespoon of the olive oil. Rub this mixture generously over the chicken. Place the chicken, skin-side up, on a rimmed baking sheet and let it stand for at least 1 hour.
2. About 15 minutes before you are ready to cook the chicken, heat the oven to 475°F.
3. Transfer the chicken to the oven and roast it for 20 minutes.
4. In a small bowl, toss the grapes with the remaining olive oil, sugar, salt and pepper to taste. Scatter the grapes around the chicken, and roast until the chicken is just cooked through and the grapes are lightly caramelized, 20 to 25 minutes. Test the chicken for internal temperature. Breast meat should be at least 160, and thigh meat 165. The chicken will continue to cook as it rests.
5. Transfer the chicken to a cutting board to rest. Tent with foil and let it sit for about 10-15 minutes.
6. Spoon the grapes into a bowl and set aside. Place the baking sheet over two burners on medium-high heat. Add the vinegar to the pan juices and scrape up the browned bits from the bottom of the baking sheet. Pour the mixture into a small saucepan and warm it over medium heat. Whisk in the butter. Do not boil as the butter will separate.
7. Carve the chicken and top it with the grapes and a spoonsful of the sauce.
Per Serving: 641 Calories; 48g Fat (67.5% calories from fat); 36g Protein; 16g Carbohydrate; 1g Dietary Fiber; 145mg Cholesterol; 1880mg Sodium; 15g Total Sugars; 0mcg Vitamin D; 45mg Calcium; 3mg Iron; 590mg Potassium; 356mg Phosphorus.

Posted in Chicken, on October 19th, 2020.

food_cart_chix_curry

My riff on a chicken curry recipe similar to what’s served from food carts in India.

You all know who Ruth Reichl is, right? From the venerable halls of food writers and editors, and cookbook authors. Memoir writers too. She used to work at the Los Angeles Times, so I’d been familiar with her for decades. I’m not sure which one of her books this recipe came from (I own a couple of her books, but not all of them). She’s such a good writer, witty and informative, providing plenty of humility when it comes to cooking. Anyway, this came through on one of my feeds from a blog – not sure which one. So the story goes, Ruth has spent more than one trip food-crawling in India, or maybe it was a similar food-crawl in New York City, but no matter how, this is one of her favorite pastimes, partaking of the chicken served from street food carts. She wrote:

The entire city smells like curry. Passing the fourth halal chicken cart, I can’t resist.

Spicy, tangy, irresistible. The taste of now.” Ruth Reichl

Lately I’ve been craving curry again, and since this was a recent recipe I added to my chicken recipes, it was what was on my mind. As I’m writing this it’s early October and this won’t post until later in the month, but what’s important is that I finally began going to grocery stores. It had been 7 months since I’d set foot in one. For my first foray, I visited a nice, new one, a bit smaller than the mega-grocery chains, and found it not crowded, which made me feel better about being there. I was able to buy a red onion for this dish, then I defrosted a pouch of chicken thighs. I used most of them in a soup that I’ll post in a few days, but I saved out some and made this chicken curry and served it on a bed of cauliflower rice.

Several hours ahead I marinated the chicken in a mixture of spices, with some EVOO and lemon juice added. That rested in the frig. Meanwhile I pulsed some fresh cauliflower (I’ve made a big decision – I much prefer prepping a big whole cauliflower into “cauliflower rice” than I like eating the stuff already prepared and sold as “cauliflower rice.” I’m guessing that by the time it gets to stores, it’s several days old. I may never buy the cut up bag  (but still raw) stuff again. I cooked the cauliflower rice in butter over low heat until it was just barely tender.

zucchini_with_food_cart_chix

The CHICKEN: When you’re ready to cook, have everything ready, as the dinner comes together quickly. Into a nonstick pan the chicken goes – it doesn’t need any fat as there is enough in the marinade. Cook it low and slow – it takes about 10 minutes. Test a little piece of chicken to see if it’s done. As I said, meanwhile I did the cauliflower with nothing more than butter in it. I plated the dish.

The ZUCCHINI: I also chopped up one big zucchini and sautéed it in the same pan once I removed the curry. The pan still had a bit of fat in it, AND some of the wonderful spices too. So I got two portions of veggies – the cauliflower rice under the curry AND the zucchini on the side.

I scaled down this recipe since I’m just one person, but two chicken thighs made enough for me to have at least 2 meals. I might even stretch it to 3. Especially if I serve a moderate portion of the zucchini as well. The only change I made to this recipe was to add some Greek yogurt at the end. And I used a bit more of the oregano than the original called for. As for the yogurt – I like a creamy curry. Street carts don’t do that, apparently, so I did veer off a little bit. Food carts serve a cold sauce on the side that’s a mixture of yogurt, mayo, sugar, salt, pepper and vinegar. So, your choice. I let the yogurt simmer too long so it began to separate – so do as I say, not as I did – simmer the yogurt for just long enough to heat it through, then serve.

What’s GOOD: This dish is divine! What else can I say – SO delicious. So comfort-food for me. I nearly licked the plate. Everything about it was fantastic. I’ll be making this again and again. Thank you, Ruth Reichl!

What’s NOT: only that you need to start this the night before or at least 4 hours ahead to marinate the chicken. The seasoning permeates the chicken well during that time – don’t eliminate that step.

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Food Cart Chicken Curry

Recipe By: Adapted from Ruth Reichl
Serving Size: 4

1 pound chicken thigh, meat only — boneless, skinless
1 tablespoon curry powder
2 teaspoons dried oregano
1/2 red onion — halved, sliced
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon ground coriander
2 cloves garlic — minced
1/4 teaspoon paprika
1/2 teaspoon ground cumin
salt and pepper to taste
1 1/2 tablespoons lemon juice
1 1/2 cups Greek yogurt, full-fat
Cilantro as garnish
Serve with rice or cauliflower rice and zucchini on the side

NOTE: I served this with a side of zucchini, trimmed, chopped, and cooked quickly over high heat in the seasoning and oil that was left in the skillet after making the curry.
1. Cut the chicken into bite-sized chunks, and slice the onion into thin slices.
2. Make a paste by combining the olive oil with 1-1/2 tablespoons lemon juice, the coriander, garlic, curry powder, oregano, paprika, cumin, salt and pepper.
3. Place onions and chicken into a plastic bag, with the marinade, and squish it all round so the onions and chicken are thoroughly coated. Marinate in the refrigerator for at least 4 hours or overnight.
4. Add onions and chicken to large skillet (nonstick) and saute for about 5 minutes, tossing every minute or so. It will splutter a bit.Taste the chicken to see if it’s tender and add additional salt and pepper to taste.
5. Serve over white rice or cauliflower rice. At many food carts they serve this with a white sauce – combine equal parts of mayonnaise and Greek yogurt, then add a dollop of sugar, salt and pepper, and a splash of vinegar. Some prefer to sprinkle on red hot sauce.
Per Serving: 354 Calories; 22g Fat (57.3% calories from fat); 26g Protein; 11g Carbohydrate; 2g Dietary Fiber; 138mg Cholesterol; 157mg Sodium; 3g Total Sugars; 0mcg Vitamin D; 43mg Calcium; 2mg Iron; 372mg Potassium; 227mg Phosphorus.

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