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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 20th, 2007.


Here’s another great chicken (breast) recipe. Another recipe from Phillis Carey’s cookbook, that I’ve talked about before. She’s just such a wizard with chicken. This could be a “regular” night dinner, although I think it should be elevated to “company” status. It isn’t exactly on the low cal side – it has some heavy cream in the sauce – and it isn’t exactly quick, either. Fortunately I had two helpers (Dana, my daughter, and her daughter, 10-year old Taylor). They’re all visiting us for the week (my daughter – and her two children – come to join her husband who’s been with us for a couple of months while he works on a project here, locally). So, chicken seemed like the best choice for dinner. Chicken breasts were defrosted, and I found I had everything on hand to make these. It’s nice when you do a dinner like that and you don’t have to make a trip to the grocery store.

Cajun and Creole are two different things, just in case you didn’t know. The cuisines are different, and although I’m not from the south (I’m actually a California native), we’ve visited enough times that I’ve learned not to mention to the N’awlins’ folks that they might appear similar to the unknowing. Since I couldn’t remember what the difference was, I looked it up on Wikipedia:

  • According to an expression of the region, Cajuns live to eat, not eat to live. Outside Louisiana the distinctions between Cajun and Louisiana Creole cuisine have been blurred. However, Creole dishes tend to be more sophisticated continental cuisine using local produce. Cajun food is rural, more seasoned, sometimes spicy, and tends to be more hearty. Many well-known Cajun dishes were originally centered on wild game, rice and other local ingredients.

Likely the lines are a bit blurred in this recipe as well. Whatever it is, and whatever its roots, it’s just gosh-darned tasty. I’d serve this to guests anytime, although I’d make double the sauce. There just never seems to be enough sauce to go around. And I like to serve this with pasta on the side, and the sauce goes just nicely with the pasta. I happened to have served it with green beans – the Green Beans with Garlic and Olive Oil that I shared a couple of months ago on the blog. This time I had some mushrooms on hand, so I added them to the Creole sauce. They weren’t in the original recipe, so you decide whether you want to do that. The chicken breasts were pounded to an even thickness, then sort of stuffed with a cream cheese-green onion – Parmesan mixture, dipped in egg and bread crumbs (I used Panko), then baked for half an hour. Meanwhile you make the creole sauce and boil up some pasta. And whip up a bright green vegetable, perhaps a salad, and you’re done.
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Cajun Chicken Breasts with Creole Sauce

Recipe: Phillis Carey, cooking instructor
Servings: 4
NOTES: If you have fresh tomatoes, use them rather than canned ones.
Serving Ideas: Definitely serve this with either rice or linguine, because you want the sauce to mix with the carb. You may want to make more sauce, as it’s barely enough for the chicken servings.

CHICKEN BREASTS:
4 pieces chicken breast, no skin, no bone, R-T-C
4 ounces cream cheese
1/4 cup green onion — chopped
1/4 cup Parmesan cheese — freshly grated
1 whole egg
1 cup bread crumbs
2 tablespoons Cajun seasoning
2 tablespoons unsalted butter
CREOLE SAUCE:
2 tablespoons butter
1/4 cup onion — finely diced
1/4 cup celery — finely diced
1/4 cup green pepper — finely diced
1 1/2 cups mushrooms — sliced
1 teaspoon Cajun seasoning
1 teaspoon sugar
1/4 cup dry vermouth
14 1/2 ounces diced tomatoes — canned, drained
1 teaspoon hot sauce
1/2 cup heavy cream
1 tablespoon oregano — fresh, chopped

1. Preheat oven to 350°. Trim chicken and pound to an even 1/4 inch thickness (between two sheets of plastic wrap). Season with salt and pepper. Combine the cream cheese with green onions and Parmesan cheese. Divide cheese into quarters and place one lump on each chicken breast. Fold in sides and roll up the chicken to enclose the cheese.
2. Whisk egg to combine in a bowl. Toss breadcrumbs with Cajun seasoning in another bowl. Toss breadcrumbs with Cajun spice in another bowl. Roll chicken in egg and then in bread crumbs to coat well. Transfer chicken to a shallow baking dish, seam side down and drizzle with melted butter. Bake for 30-35 minutes, or until cooked through. Do not overcook.
3. Sauce: melt butter in a medium skillet over medium high heat. Add onions, celery, mushrooms and bell pepper. Cook until tender, stirring occasionally, about 5 minutes. Stir in Cajun spice and sugar, then add dry vermouth. Bring to a boil, then stir in tomatoes, hot sauce and cream and bring to a simmer. Cook until mixture reduces slightly and thickens, about 10 minutes. Stir in fresh herbs. Season to taste for salt, pepper and hot sauce. May cook ahead up to this point, then reheat when ready to serve. Spoon sauce over chicken.
Per Serving: 808 Calories; 44g Fat (49.4% calories from fat); 65g Protein; 36g Carbohydrate; 4g Dietary Fiber; 304mg Cholesterol; 1051mg Sodium.

Posted in Chicken, on October 20th, 2007.

When a cooking instructor says something like “this is one of my favorite recipes,” I listen up. Make notes. And prepare the dish soon for my family. That’s this recipe today. Phillis Carey, whom I’ve mentioned many times before, is a wizard with chicken (she’s even published a cookbook about chicken). I’ve made any number of the recipes in her cookbook, and this is a relatively easy one. Dinner, with a fresh vegetable and salad, took an hour. (Sorry Rachel, I can’t seem to manage 30 minute meals no matter how I try, unless I’m reheating leftovers.)

What sets this recipe apart from lots of other baked chicken breasts are the following things:

the lemon zest and lemon juice

the fresh bread crumb topping

the extremely hot oven it’s baked in

Lemons are a regular on my menus, all times of the year. We found a stray Meyer lemon on one of our dwarf trees a week or so ago, which made me very happy. I used part of it the other day and had a half leftover. Just barely enough to add juice to the sour cream mix and zest to add to the bread crumbs. I can’t say that it was very easy zesting a cut/half lemon, but I managed.

The bread crumbs must be fresh. Do not, under any circumstances, use canned bread crumbs for this. They’ll make it way too dry. You need crumbs that have some moisture. I do keep some crumbs in the freezer, but I must say they don’t keep overly well once the icy particles cling to them. I’ve even used wheat bread for this, although I do think white bread makes a prettier crust.

First you pound the chicken breasts to make them approximately uniform in thickness. Prepare the sour cream mixture and have the bread crumbs at the ready. I use a large silpat in a pan.


I remove the chicken tenders and make them separate, small servings. Try to mush them up thicker, so they don’t overbake. Then you cover the chicken with the sour cream, garlic, lemon juice and mustard mixture. That takes about 2 minutes max. Then you sprinkle the fresh bread crumbs on top and kind of pat it onto the sour cream so it sticks. Cover as much of the sour cream as you can.
Meanwhile you will have heated the oven to 475 (hot!). Pop these babies in that hot oven and watch them carefully so they don’t dry out. Mine take exactly 12 minutes. Serve immediately.

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Chicken with Garlicky Lemon Crust

Recipe: Phillis Carey, cooking instructor and author
Servings: 6
NOTES: If you don’t have sour cream, use yogurt or mayonnaise instead. The breadcrumbs make this dish – it’s absolutely necessary to use fresh crumbs, not canned, dried ones. You can whiz up some sliced white bread in the processor. The instructor said this was one of her favorite recipes.

6 pieces chicken breast half without skin salt and pepper — to taste
3 whole garlic cloves — minced
1/3 cup Parmesan cheese — freshly grated
1 cup sour cream
2 tablespoons lemon juice
1 tablespoon Dijon mustard
3 cups fresh bread crumbs
2 teaspoons lemon zest

1. Preheat oven to 450° – on convection bake, if available. Line a baking pan with parchment or with a Silpat. Trim chicken and pound it to an even 1/2 inch thickness. Lay chicken shiny side up on the baking sheet and season with salt and pepper.
2. In a small bowl combine the garlic, Parmesan, sour cream, lemon juice and mustard. Spread this mixture over the top of the chicken breasts, covering completely. You can chill the chicken at this point if necessary. Combine breadcrumbs and lemon zest and press them lightly to mold them on top of the breasts. Cup your hand gently to press them into place.
3. Bake 12-15 minutes or until chicken is cooked through and bread crumbs are well browned.
Per Serving: 298 Calories; 12g Fat (36.3% calories from fat); 32g Protein; 14g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 333mg Sodium.

Posted in Chicken, on October 14th, 2007.

How many possible pizza combinations are there, out there? Way too many for me to guesstimate. When California Pizza Kitchen opened up, probably 20 years ago, I was amazed at the variety. It surely swept in with the “California” style of cooking. Lightening up, fresh ingredients, etc. Lots of chicken.

So, when our daughter, Sara, was still living at home with us (probably she was in college then), she had a hankering for pizza one evening, and looked through a cookbook I had. She settled on this one, using a whole wheat dough that was easily mixed up in the bread machine. By the time DH and I got home from work, she was in the middle of this and we all just raved about how good it was. I’ve made this umpteen times since then, always to good reviews. I don’t make pizza often. In fact I don’t think we’ve even eaten pizza in over a year, but it just sounded good.

Our son-in-law, Todd, is still staying with us (he’s an electrician, and is wiring the new house for our son and his wife), and he’s a pizza fan, so I thought this would be a good choice.

First you make the whole wheat bread dough in your bread machine. You don’t have to use whole wheat dough. We just liked it that way from the get-go. It’s a mixture of 2/3 white and 1/3 wheat flours. It still has the resiliency and easy rising ability of white, though. The joy of the bread machine is that it makes pizza dough so very easy. You use the machine for mixing the dough and rising it once. Then you remove it and continue by hand. Sara used the recipe from my bread machine’s book and we’ve stuck with it ever since. I used Trader Joe’s pre-made pizza dough: I bought one white and one whole wheat and mixed them together.

Meanwhile, you marinate the chicken pieces in some lemon juice, olive oil and oregano. But, having made this plenty of times, if you forget this step, just briefly saute the chicken pieces IN the lemon juice marinade, then you’ll get at least some of the wonderful lemony flavor. Thank you, Sara, for finding this gem of a recipe.
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Pizza with Grilled Chicken, Red Onion, Black Olives & Pesto

Recipe: From “Pizza, California Style” by Norman Kolpas.
Servings: 4
NOTES: This recipe uses a whole wheat crust that I make in the bread machine. It uses the standard bread machine pizza dough recipe that calls for about 3 cups of flour. It yields 1& 1 /2 lbs of dough, which can be divided into 4 individual pizzas, or divided in half to make two mid-sized pizzas. When I’m in a hurry I just pour the chicken and the marinade into a nonstick pan and cook gently until about half done, then proceed with slicing, etc. And I think I prefer the Feta cheese to the Parmesan.

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon oregano
1/2 pound boned and skinned chicken breast halves — trimmed, cut in half
3/4 cup pesto sauce
1/3 cup grated Parmesan cheese — or Feta
24 whole black olives — Mediterranean pitted
1/2 pound mozzarella cheese — shredded
1 medium red onion — thinly sliced
24 ounces pizza dough

1. In a small plastic bag combine the olive oil, lemon juice and oregano, add chicken and turn to coat evenly. Seal and refrigerate for several hours, or leave at room temperature if it’s only for 30-60 minutes. Turn the bag several times.
2. Preheat the oven (and pizza brick, baking tiles or baking sheet) to 550°. Sprinkle the chicken breasts with salt and pepper and grill or broil about 1 minute per side, until they are seared but not cooked through. With a sharp knife, slice the chicken into 1/4 inch thick pieces. Place a ball of dough on your work surface that’s been sprinkled with semolina. Press down with heels of your hands and flatten the dough. Lift and gently pull the dough to stretch it into a circle about 8 inches in diameter. Press a slight rim around the outside edge. Repeat with remaining dough. Spread 1/4 cup of the pesto on each pizza, right up to the rim. Using about a third of the mozzarella, sprinkle that on the pizza, then add chicken pieces and red onion slices. Top with additional mozzarella, then sprinkle the Parmesan (or Feta) over each and dot with black olive halves.
3. If possible, slide a pizza paddle under the dough and transfer to the hot oven and slide onto the pizza bricks. Bake for 8-10 minutes in a traditional oven, or 6-8 minutes in a convection oven or until the dough is browned and crisp and the cheese is golden and bubbly. Remove from oven and allow to sit just a minute or so before cutting into wedges with a big knife or pizza cutter.
Per Serving: 1044 Calories; 59g Fat (50.4% calories from fat); 47g Protein; 83g Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 943mg Sodium.

Posted in Chicken, on August 28th, 2007.


Thanks to my DH, he managed to make a nice chicken dinner the other night. Albeit, we only had one chicken thigh and some frozen asparagus each, but it worked. The freezer-burned asparagus was over the hill – but the chicken was scrumptious. We have leftovers, which is a good thing, and I would definitely make this again. The recipe came from Elise, over at Simply Recipes. I’ve made several of her recipes in the last 6 months, and have enjoyed them all. This one is a stand-out, for sure. The marinade and sauce (one in the same) is just delicious. You could eat it right out of the bowl it’s so tasty. Her recipe was adapted from an article in the New York Times, she said. The recipe is very simple – you make a cashew-based marinade in the food processor, with cilantro, garlic, soy sauce, brown sugar, lime juice and some fresh chiles. Some of this is reserved to scoop on top at serving time, but you marinate the chicken in this stuff for at least an hour, then grill or broil or bake and serve. Even my DH, who doesn’t cook, found this fairly easy to make. That’s saying a lot from him!

This marinade kind of resembles pesto, except rather than basil and pine nuts, this is cilantro and cashews. My recipe will include a few changes: (1) next time I’ll use boneless, skinless thighs (because I don’t like to eat the fatty chicken skin and most of the thick marinade sticks to the skin); (2) we used one small jalapeno and a part of a poblano chile, and I’d definitely do that again; and maybe if baking these (3) I’ll pat a bit of Panko crumbs on top of the chicken (I like the crunch of Panko); (4) I’ll make more of the sauce since it’s just so unbelievably yummy (I’d like to try it on other things – like a grilled pork chop – or as a spread on a sandwich, maybe even as a salad dressing – we both just l-o-v-e-d the sauce; and (5) I substituted brown sugar Splenda for the brown sugar just because we try to limit sugar in our diets. Although the recipe says to marinate just an hour or two, most likely it would be fine up to 24 hours. No more, though, or the chicken will begin to “cook” with the lime juice in it.

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Spicy Garlic Cashew Chicken Recipe

Recipe: From Simply Recipes food blog and she got it from the New York Times
Servings: 6

1 cup cashews — salted
6 Tbsp cilantro — chopped with stems
1/4 cup olive oil — or grapeseed oil
4 whole garlic cloves — roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar — or Splenda brown sugar
1 whole jalapeño peppers — seeded, chopped
1/2 poblano chile, seeded, chopped
2 tablespoons lime juice
Kosher salt and freshly ground black pepper
2 1/2 pounds chicken thighs — boneless, skinless

1. In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, chiles, lime juice, and 2 tablespoons of water. Blend until a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.
2. Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade. Chill for an hour or two. Bring to room temperature before cooking.
3. Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. About 20 to 30 minutes. Serve with lime wedges, reserved marinade, and cilantro.
Per Serving: 600 Calories; 47g Fat (70.0% calories from fat); 35g Protein; 10g Carbohydrate; 2g Dietary Fiber; 151mg Cholesterol; 487mg Sodium.

Posted in Chicken, on August 12th, 2007.

bamako

This is another one of those tried and true recipes I’ve been making since about 1970. Some friends, an older couple, served it one night. Ruth Cormack (now deceased) was a very good cook, and she inspired me to try any number of different food dishes when I was still a young bride. Believe it or not, this is a recipe that she acquired from one of her weight loss diets, likely a precursor to the all-protein diet. I have no idea where, so I can’t give credit to anyone. I looked up the recipe on the internet and came up empty-handed. There is a place called Bamako in Africa (on the Niger River), but this kind of chicken combo doesn’t sound African to me. So I really don’t know its origin.

But nevertheless, it’s very easy. Incredibly easy. Even my DH who is cooking these days because of my fratured foot, could make this. I’ll have to remind him about this one, which he likes a lot. Very flavorful. You all know I like bacon already. You can vary the herbs you use – whatever suits your fancy, although the recipe calls out specific ones. If you don’t like rosemary, leave it out. Put in what you like. But use lots of herbs. Lots and lots. I never seem to make enough of the dry herb mix, no matter how much I concoct, and always have to sprinkle out some more to go around. So, in other words, be generous with the herbs.

It can be thrown together in a big hurry. If you don’t have time to marinate the chicken meat in the lemon juice, that’s okay too. Marinate it as long as you can and add the lemon juice to the pan, dribbled over the chicken instead. If you are concerned about the fat and calories in bacon, use 2 pieces instead of 4 and cut the bacon into small squares and toothpick those pieces to the top of the chicken instead of using a half slice each. Or use turkey bacon instead. Usually I serve this with rice and a veg. If you marinate overnight, don’t allow it to sit any longer than 24 hours or the chicken will start to become mushy.

Generally I use this vacuum box, pictured right, when I marinate – providing the meat is small enough to fit in the thing. It won’t do a roast or tall things or a lot of pieces of anything, but it would do 6-10 boneless chicken pieces. You put the chicken pieces inside, place the lid on top, then pop that tall handle on top and pump the handle, which sucks all the air out of the box, thereby creating a vacuum. Supposedly this forces the marinade to be absorbed into the meat faster than otherwise. It’s called a Vacu Multi Dish, made by VacuVin, and I bought it at Sur la Table some years ago when it was demonstrated in a cooking class. Allow it to sit in the refrigerator for an hour or so. If you don’t have this box, just use a ziploc plastic bag.

Then you drain the chicken, dry it off with a paper towel and slick some olive oil (using your hands) over each piece, then dip and roll in the multitude of herbs. Mound the meat up a little bit and place on a foil or Silpat lined cookie sheet or baking pan and top with bacon. That’s it. Ideally you should cook the thighs longer than the breasts, so to have them come out perfectly juicy, add the breasts later. Usually I use either breasts OR thighs, so I don’t have to make those adjustments. Obviously thighs take the longer cooking time – the 30-35 minutes noted in the recipe. Happy herbing.
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Chicken Bamako

Recipe from: Ruth Cormack
Servings: 6

4 each skinless boneless chicken breasts
4 each skinless chicken thighs
1/2 cup lemon juice, fresh squeezed
salt and pepper — to taste
2 tablespoons olive oil
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon bay leaves — powdered
1/2 teaspoon sage
1/2 teaspoon tarragon
2 tablespoons parsley — minced
4 slices bacon

1. Place the chicken pieces into a plastic bag and add the lemon juice and salt and pepper to taste. Refrigerate a few hours, or at the most overnight. Drain well before continuing.
2. On a large piece of waxed paper combine the dry herbs. If time permits, combine the herbs in a mortar and pestle and grind them together to release their flavors a little. The measurements are estimates – you may need more.
3. Rub the chicken pieces with a little oil, then roll in the herbs and place a half slice of bacon on the top, securing it with a toothpick. Place the chicken pieces in a baking dish in one layer and bake in a 350 oven for 25-30 minutes, or until tender, but not dry.
Per Serving: 299 Calories; 10g Fat (32.3% calories from fat); 47g Protein; 2g Carbohydrate; trace Dietary Fiber; 133mg Cholesterol; 210mg Sodium.

Posted in Chicken, on August 6th, 2007.

For a year or so, my friend Linda has talked about her Bombay Chicken. About how good it is. About how great it is for guests. Just overall fabulous. So instead of waiting for me to get around to making it myself, she came up to visit us on Sunday and fixed it (remember, I’m still not cooking at all because of my fractured foot). We were delighted – not only to have her stop for a visit, but to fix this great dish. DH was thrilled that once again, he didn’t have to cook dinner! She made it with 6 chicken breasts, and we enjoyed 3 full meals out of it with another in the freezer because the chicken pieces were so big. This is worth making. It’s delicious and would make a great company meal. You can make it ahead, too, except for baking.

The rice is so tasty – I love all the additions – mandarin oranges, coconut, golden raisins, almonds. And the curry flavor is subtle – not overwhelming at all. And you could make it without the curry if you are averse to it. Linda says she got this recipe about 1974 from her Aunt Ida. What a winner. Thank you, Linda!
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Bombay Chicken

Recipe: From my friend Linda, from her Aunt Ida, circa 1974
Servings: 8
Serving Ideas: Tastes just wonderful with green beans as a side dish and a salad.
COOK’S NOTES: If you make this ahead, reheat the bouillon mixture before pouring over the rice. And it may take longer to bake if the dish has been refrigerated, so take that into consideration when planning the sit-down time.

8 pieces chicken breast halves — with skin and bone in
2 teaspoons paprika
2 whole onions — sliced thin
7 cups water — boiling
2 cups long-grain white rice
1 cup coconut — flaked
16 ounces mandarin oranges — canned, drained
1 cup golden raisins
1/2 cup almonds — toasted
2/3 cup flour
1/2 cup butter
8 chicken bouillon cubes — or use “Better Than Bouillon”
2 teaspoons salt
1 tablespoon curry powder

1. Mix flour, salt, dash of pepper and paprika. Dredge chicken pieces in flour mixture and brown in butter in large frying pan. Once browned, remove from pan and drain. Add onion slices and cook in the remaining butter until tender but not brown.
2. Spray a large (9×13) baking dish (glass or ceramic, not metal), sprayed with Pam. Pour in raw rice first, then drained mandarin oranges on top. Sprinkle raisins and coconut over the top. Place browned chicken breasts on top of rice. You can prepare it up to this point and refrigerate, covered.
3. Preheat oven to 350°. Dissolve the bouillon cubes in boiling water and add to the onions. Add the curry powder and any browned bits in the bottom of the skillet. Pour this hot mixture over the rice and chicken.
4. Bake chicken for 1 1/4 hours or until chicken is cooked through. Test the rice for tenderness before removing.
Per Serving: 721 Calories; 33g Fat (41.6% calories from fat); 38g Protein; 68g Carbohydrate; 4g Dietary Fiber; 124mg Cholesterol; 756mg Sodium.

Posted in Chicken, Fish, Pork, on July 2nd, 2007.


I’d never even heard about paella until about 1967. Wow, that’s 40 years ago. At the time I was living in Denver, Colorado, and friends had returned from serving 3 years U.S. Navy duty in Rota, Spain. We got acquainted with them and began having dinner at one another’s homes on a regular basis. Joan was a good cook, and was happy to share her knowledge about Spanish food she’d learned about and prepared. They had lived “on the economy,” meaning they’d lived off the base, in a regular house, not on the U.S. Navy base, so had made friends with a few locals. One particular neighbor shared food with them and showed her how to make some of the Spanish dishes.

So one night Joan and Roger prepared their version of Spanish paella. They also served us her version of Sangria, which I’ll share another day. Joan explained that after trying many different kinds of paella in Spain, the only one they really liked was this one which combines chicken, Italian-style sausage and shellfish all together in the one dish. She explained that the flavoring of the sausage added a big boost to the flavor. She also said she varied the kind and amount of fish/shellfish included in it, but it always had to have the chicken drumsticks and sausage added as well.

Happily I began making it and have done so about 15 times over the years. It needs to be made for a crowd as it will feed about 12 people. And I would be remiss if I didn’t tell you that this is an expensive dish to make – the more shellfish, the more those dollars add up. Eventually I acquired a paella pan, an inexpensive model from Williams-Sonoma (not available per their website). It was less than $15. And I’d be remiss again if I didn’t tell you that this dish does take a moderate amount of prep time. There’s a bunch of mincing, chopping and sauteing in several pans, to be done. So leave ample time to complete all those tasks.

Here’s a photo of the drumsticks with the onions, yellow bell pepper and garlic. I will admit that over these 40 years I’ve had some difficulty with the paella – sometimes the rice didn’t get cooked. Sometimes the chicken didn’t quite get done, and sometimes the shellfish was undercooked. Maybe if this was made out in the open, in the huge paella pans used by the original sheepherders, you’d know it’s done because it was stirred more often. Here in the U.S. anyway, the presentation is half the pleasure of serving it – with all of the shrimp tails standing up, the drumsticks arranged artfully in a spoke pattern and the rice buried underneath. I’ve used scallops and langostinos, squid, fresh clams and fresh mussels too. Just don’t use all of those as there’s no way you can get them all on top of the rice.

Here’s my advice when making paella:

  • cook the rice until it’s just a hair’s breadth from being done (I do this in a separate pan now);
  • brown and cook the drumsticks until they, too, are just barely done;
  • if using frozen shellfish, defrost it fully first;
  • if covering with foil, leave it tented with a space for steam, as that helps to cook all e fish nestled into the top layer; in other words, form it into a kind of dome;
  • and lastly, cook the Italian sausage until it’s lost all of it’s pink color, and mince it up into small bite-sized pieces.


Here’s a photo of the rice – you must brown the rice before finally finishing the preparation of the paella. It has a really rich color and the steamy flavor from it is SO good. Until I visited Hungary some years ago I didn’t know there were so many types of paprika, so I now have the traditional, half sharp and smoked. I used some of the half sharp and the smoked paprika in the paella this time and liked it. I order most of my spices now from Penzey’s, and you do know, don’t you, that paprika must be kept refrigerated. Little critters love to get into that herb and it loses its flavor left at room temperature. The addition of saffron is essential – it’s so very Spanish, and leaves a nice underlying character to the rice.

Finally, you begin pulling it all together. You add the canned clams and sausage to the rice, then all that is poured into the bottom of the paella pan, then the drumsticks are placed in a spoke. Shellfish is strategically placed in and around the drumsticks, tails pointing up. If you add mussels or langostinos, those need to be nestled into the mixture as well. By this time the pan is FULL, let me tell you. Lastly, you throw in a bit of fresh tomato, cover with foil and put into the oven. If the fish is cold, just remember that it takes a bit of time for the entire mixture to heat up enough to cook the fish, so make sure it’s done before serving. It always seems to take longer than I think. Take a peek and be certain the shrimp is cooked through. Whisk off the foil and garnish with the reserved minced red bell pepper and peas and serve.
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Seafood Paella

Recipe: From my friend Joan Wilson, who lived in Spain during the 1960’s
Servings: 12
Serving Ideas : This meal needs nothing more than a green salad and some bread.
COOK’S NOTES: This is a really impressive dish – and it feeds a crowd – especially if you add the mussels and scallops. To cut down on the fat, substitute turkey sausage, and use skinless chicken thigh meat. It won’t be as pretty (the spoked drumsticks are very eye-catching), but it will taste just as good. You might not think that 1 1/2 cups of rice is sufficient to serve 12, but it is. This isn’t going to feed 12 lumberjacks, but it will certainly feed 12 hungry adults. Note that recipe calls for 8 drumsticks – if everybody needs a drumstick, fry up more of them and serve separately, just reheat at the last minute. I usually use the half-sharp paprika – meaning it’s half regular and half spicy, which gives this a bit of a bite.

8 whole chicken drumsticks
1 whole garlic clove — minced
2 tablespoons olive oil
6 whole saffron threads
1 1/2 cups long-grain white rice
1 pound Italian sausage
1 large onion — chopped
1 whole green pepper — chopped
1 3/4 cups low sodium chicken broth
1 cup canned clams — drained, saved
1 teaspoon salt
1 teaspoon paprika (I use half-sharp)
1 pound fresh shrimp, whole — tails on
4 whole tomatoes — sliced
1/2 pound frozen peas. defrosted
1 whole red bell pepper

1. In a very large skillet, brown drumsticks in olive oil, cooking on all sides until chicken is nearly cooked through, then set aside to drain. Dissolve the saffron in about 2 T. of warm water. Set aside. Add sausage to the skillet, cut into bite-sized chunks, and sauté for about 5 minutes. Then add the onion, green bell pepper and garlic and sauté for 5-10 minutes, then remove to a bowl and set aside. In a small bowl set aside about 2 T. of diced red bell pepper, and about 1/4 cup of frozen peas. These will be added at the end.
2. To the frying pan add the rice and sauté it until rice is golden brown. Stir in the chicken broth, clam juice, clams, salt, saffron mixture and paprika and cook for about 10 minutes. Add the onions and green bell pepper to the pan, then frozen peas. Cover pan (or make a tent from aluminum foil) and cook until rice is nearly done. If any of the rice is clinging to the side of the pan, stir them into the liquid. Add the sausage and red bell pepper. Pour the rice mixture into the paella pan and smooth out.
3 Preheat the oven to 375°. Place the chicken drumsticks around the pan (on top of the rice) in a spoke fashion, and nestle them down into the rice a little bit. Shell the shrimp, leave tails intact and butterfly them. Nestle them into the rice with their tails curled up. Place tomato slices wherever there is room, cutting in half if necessary. If needed, add a little more chicken broth to the pan. If you’re using mussels and scallops, add those, nestling into the rice as you can. Bake for 20 minutes – just long enough to cook the fish and chicken. Sprinkle the paella with the reserved bell pepper and peas and serve.
Per Serving: 405 Calories; 19g Fat (43.0% calories from fat); 29g Protein; 27g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 663mg Sodium.

Posted in Chicken, Grilling, on June 24th, 2007.

The Los Angeles Times’ Food Section happens to be one of the better ones in the country. Maybe I should qualify that. It used to be one of the best. So few major newspapers are devoting money and staff to the sections anymore, but you can access the food sections of many newspapers on the net now (click on this link for a list of newspaper food sections available online). But this recipe was in the “good old days,” when the food section was quite large. The recipe comes from a restaurant in Los Angeles called Cha Cha Cha and was printed about 7-8 years ago. I’ve never been to the restaurant, but I guess they do a lot of highly seasoned Caribbean foods, this being one of them. Jerk seasoning was new to U. S. cooking circles back then, and having never had it, I was intrigued to try it. It’s been a summertime regular ever since. And I want you to read the nutritional analysis this time (a very good-for-you dish).

Recipe Tip:

Just remember: once you mix up the spices, they only keep for about a month.

You need to have a sizable repertoire of herbs and spices in order to concoct the herb/spice mixture. I make it up in quantity. I think I’ve read that once you combine herbs or spices their lifetime diminishes considerably. My stash of this mixture is from last summer, so I hope it lasts a few more months.

The chicken breasts are marinated in a combination of the herb/spice mixture, canned pineapple juice, orange juice and Worcestershire sauce. Ideally for 24 hours, but I’ve done it in far less when I haven’t planned ahead to make this. It’s very simple once you have the dry mix ready; I always marinate meat/chicken/fish in a plastic bag – one of the freezer types so there’s no chance of puncturing it. Or at least very little chance of a chicken bone or something poking a hole in the bag. When I am unsure about how safe the bag is, I’ll put it into the bag, then in a large plastic bowl. Just in case.

The only other info about this chicken that is different is how it’s cooked. It is done on direct heat, but after grilling for a fairly short time on the grill, you remove the breasts and slice them into strips, dip in the marinade again, then finish cooking. The batch pictured above didn’t get that last step because the head griller had already turned the meat over and it was deemed “too late” to do the slice. So we just slathered more of the marinade on it and allowed it to cook that way. It’s very moist as long as you don’t overcook it. Remove the chicken when it reaches about 150-155 degrees, allow to sit a few minutes then slice and serve. Discard the marinade as it’s contaminated.

You could boil the marinade down if you wanted to and make it a sauce, but it might take longer than you have to devote to it since the chicken cooks in nothing flat. I’m going to try that sometime. The chicken is extremely low in fat because the marinade has no oil in it at all. None. So it’s just the fruit juices that help it retain moisture. Our family from Placerville was here, and they deemed it good. My daughter Dana has made this a few times and recommends buying the pineapple orange combination juice (Dole makes it) instead of using separate canned juices. Makes good sense to me. I may stock up on that, because I never have pineapple juice on hand.

The original recipe called for double the ingredients for the marinade, but I’ve been perfectly happy with a smaller quantity and if it’s marinated in a plastic bag, you can turn it over and back, and all the chicken is in contact with the liquid.
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Cha Cha Cha Jerk Chicken

Recipe: From the Cha Cha Cha restaurant in L.A.
Servings: 8
NOTES: Be sure to read this recipe all the way through before you begin. It is best if allowed to marinate for 24 hours, although I’ve done it in 6 hours (not as good!). When I make up the herb/spice mixture, I prepare a 4x batch, and store in small plastic bags with a label inside. It’s a bit of a nuisance to make the mixture as there are so many different ones. But, this is a very tasty dish and worth the effort. If you add more marinade to the chicken during the grilling time, be sure it COOKS, since the raw chicken was marinated in it and it will contain raw-chicken bacteria.

DRY MIXTURE:
1/4 teaspoon ground allspice
2 teaspoons salt
4 teaspoons chili powder
1 tablespoon black pepper
1 1/2 tablespoons dried thyme
2 tablespoons minced garlic
4 teaspoons red pepper flakes
1 teaspoon garlic powder
1/2 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 tablespoon dried oregano
MARINADE:
2 cloves garlic — minced
1/2 cup Worcestershire sauce
1 cup orange juice
1 cup pineapple juice
8 boned and skinned chicken breast halves, tender removed

1. Prepare the dry mixture first.
2. In a large heavy-duty plastic bag, combine the dry mixture, adding the fresh garlic, Worcestershire sauce, orange juice and pineapple juice. Mix it up a bit, then add the chicken breasts. Seal the bag and marinate overnight if time permits, turning the bag a few times in that time.
2. Remove chicken from marinade and drain briefly, then place on grill heated to medium heat, and cook about 4 minutes. Remove from the heat (jerk chicken is always cooked twice). Cut each breast half in half lengthwise and use a brush to apply more marinade to each piece. Return to grill and cook until chicken is cooked through – about 4-5 minutes, brushing frequently with more marinade to keep it moist.
Per Serving: 193 Calories; 2g Fat (9.7% calories from fat); 29g Protein; 14g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 772mg Sodium.

Posted in Chicken, on June 21st, 2007.

I don’t suppose this looks all that appetizing, does it? I forgot the lemon zest and chives garnish, which really helps, but I’ll tell you, the recipe is very good. I attended a cooking class some years ago taught by Nicole Aloni. She’s a well-known caterer and cookbook author among the Hollywood set. She worked for many years as the catering director at the L.A. Music Center, then opened her own business. Her reason for writing cookbooks was a statistic: that 98% of people love the idea of giving a dinner party, but only 2 % of people enjoy doing it. So, she decided to write books about how to entertain.

Her first book, Secrets from a Caterer’s Kitchen ($12.89 on Amazon), is mostly about how to plan a dinner party. The logistics, the recipe decisions, the serving aspects, decorating ideas, and most importantly how to plan ahead so you aren’t cooking in the kitchen the entire day of the party. And there are lots of recipes in there too. Subsequently she published another cookbook, called Cooking for Company (also $12.89). It’s more along the food-only line, with over 200 pages of recipes for entertaining. All with the idea that you want to do as much advanced prep as possible.

So now, back to the cooking class. She prepared a meal that night that was relatively easy, but high on flavor, and definitely with the do-ahead factor. I like to entertain. Surely I’m not in the 2% of that statistic. And generally I enjoy the cooking too, although as I’ve gotten older I find that standing and prepping food for 7-8 hours the day of a party is getting harder. My feet hurt. My back hurts, etc. So I do try to make some things ahead. And I also try to buy store-bought something – usually the appetizer – rather than make it myself. So, this recipe is a good one for that.

This dish is an easy one to make, and I’d say this dish has Greek origins. The recipe didn’t say. You’ll notice a long list of ingredients. Don’t be put off by it – nothing in the list is a problem – except the preserved lemon. Most people don’t have that on the pantry or refrigerator shelf. I bought mine at Sur la Table, although other better grocery stores should carry it too. Or if you have a Middle Eastern market near you, they’ll surely have it at half the price. Preserved lemons are ones that have been packed in salt and left to sit for a couple of months.

Most Middle Eastern cooks make their own. I tried it once, but because I’d never had them before, I wasn’t sure if mine turned out correctly and have never bothered to make them since. If you’re interested, and you have a bountiful lemon tree, you might want to make them – they’re certainly easy to do – click here for a recipe. You never use much of the finished preserved lemon – they’re quite pungent and very tart. And salty. So it’s almost like a garnish, although this is put into the sauce itself. You wouldn’t want to use it as a garnish – for all those same reasons – too pungent, tart and salty.

You make a savory sauce – broth, balsamic vinegar, shallots, Dijon, tarragon, preserved lemon and kalamata olives. It has bitter overtones with the Dijon, balsamic, kalamata olives and the preserved lemon. That’s the part that can be done ahead. Be sure you use low sodium broths, though, because you reduce the broth to half and it will be very salty – way too salty – if you use regular sodium broths. Then you grill the chicken breasts that have been marinated in balsamic vinegar for a couple of hours, and once finished, you slice the chicken into strips. And serve it with some kind of carb – like linguine or rice – because you want something to soak up the sauce as well as what you spoon over the chicken. The recipe is also very low calorie and low fat, but as Nicole said that night – “it’s so good – you don’t need to tell anybody that.”
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Chicken with Artichokes & Olives

Recipe: Nicole Aloni, author and caterer
Servings: 8
Serving Ideas : You will want to serve this with some kind of starch that will absorb the wonderful sauce – like fettucine or rice. If serving this on a buffet, cut the chicken into chunks small enough so they don’t require a knife to cut and top each chicken piece with a bit of sauce and garnish with the chives, lemon zest and additional kalamata olives. Put more sauce on the side so guests can ladle more to suit their tastes.
NOTES: This dish doesn’t have striking prettiness since it’s kind of beige all over, so it’s important that you garnish with ample lemon zest and chives to give it some color. This is a very healthy dish – but you don’t have to tell anybody that.

1 1/2 cups beef stock — reduced sodium
3 cups chicken stock — reduced sodium
2 1/2 pounds chicken breast, no skin, no bone, R-T-C
5 tablespoons balsamic vinegar
2 pounds artichoke hearts — frozen, defrosted
1 1/2 tablespoons butter
1/4 cup shallots — minced
5 tablespoons Dijon mustard
4 1/2 ounces kalamata olives — pitted, minced
3 tablespoons fresh tarragon
2 tablespoons Preserved Lemons — chopped
GARNISH:
2 Tablespoons lemon zest
4 tablespoons chives — minced or parsley

1. In a large saucepan, combine the beef and chicken stock and bring to a boil. Continue to boil until reduced by half (about 2 cups) and set aside.
2. Trim the chicken breasts of any excess fat or skin. Pound the thicker ends of the breasts so they’re more evenly thinner. Set in a shallow bowl or plate and drizzle on about 2 T. of balsamic vinegar and rub into the breasts. Cover and refrigerate for 2 hours.
3. In a medium sauté pan over medium heat cook the shallots in butter until translucent, about 4-7 minutes. Add the reduced stock, mustard and vinegar and simmer gently for about 10 minutes. Make sure to whisk the ingredients well so the mustard is disbursed evenly. Add the artichoke hearts with the olives and tarragon and simmer gently for about 5 minutes. Add the preserved lemon pieces, remove from heat. You can make this ahead to this point and refrigerate. Just rewarm the sauce when you’re ready to serve it.
4. Preheat the barbecue grill to medium high. Dust one side only of each chicken breast with freshly ground black pepper. Place chicken pepper side UP on the hot grill. Cook for about 8 minutes on the first side, turn and grill an additional 3-5 minutes. The flesh should slightly give when pressed.
5. Slice the chicken breasts diagonally into 2 or 3 pieces. Top each chicken breast with a generous ladle of sauce and garnish with lemon zest and chopped chives.
Per Serving: 313 Calories; 11g Fat (31.1% calories from fat); 37g Protein; 17g Carbohydrate; 7g Dietary Fiber; 92mg Cholesterol; 1810mg Sodium.

Posted in Chicken, on May 8th, 2007.

I really like to have a bunch of different ways to prepare boneless chicken breasts. But I think it’s easy to ruin them because they often get overcooked and are dry and somewhat tasteless. We buy them because if we are meat-eaters, we like to eat healthier sometimes. Having made and discarded at least a hundred recipes for chicken breasts, I was skeptical when Phillis Carey began talking about her method for chicken breasts. After the first sample some years ago of one of her recipes, I knew that SHE knew what she was talking about, and SHE knew how to prepare them.

Since I’ve attended Phillis’ classes for about 5 or more years, I soon learned she was writing a cookbook about chicken, Fast and Fabulous Chicken Breasts, published by The Casual Gourmet. Click here to go to a website where you can buy her books; it’s a store where she teaches in Encinatas. Once available, I bought one and continue to use the book regularly. Obviously, I recommend it. Phillis is a kind of casual, no-nonsense type of chef – not in her manner (she’s very cute and funny), but in her recipe design and preparation. She uses some canned things to save time (rather than making beans from scratch, for instance), but she knows how to punch a recipe with lots of flavor. That’s what I like, and it’s so important with chicken breasts, which don’t really have a ton of flavor to begin with. So it’s the sauce or what goes on it or with it that provides it. Click this to go to Phillis’ website to learn about the other places she teaches, etc.

So, on to chicken breasts. Until I met Phillis I certainly didn’t understand the cooking chemistry of chicken breasts. With or without a bone, the normal shape of a boneless chicken breast means that some of it cooks quicker (obviously the narrower, tapered end) and the thicker, meatier portion takes longer. Duh. We all know that, right? So, what do we do about it?


Preparing boneless chicken breasts (Phillis’ method):
(1) Remove the chicken tender and reserve it for something else (or I usually cook it with the dish, but a lot less time and remove it early).
(2) Remove any obvious fat and specks of bone if there are any.
(3) Have ready two pieces of plastic wrap – put one down on a flat surface and place a chicken breast on it, shiny side up, i.e. not the side where the chicken tender was. Place the 2nd piece of plastic wrap on top, then using a pounder (not the spiky side, but a flat side, or one of these pounder things pictured here) gently but firmly pound the meaty end only of the chicken breast. It will take about 10-12 whacks, and not heavy handed ones, to flatten the breast to an even thickness. You don’t want to make it as thin as the tapered end as that would be too thin, but pound to about 1/2 inch or a little less. The chicken breast kind of squishes around inside the plastic wrap, but hold the tapered end to help keep it in place.
(4) When cooking, if possible roll the short, tapered end under, which will help keep it from drying out (an optional step).

What I also learned was that prepared this way, it takes but minutes to cook a chicken breast whether pan frying it or baking it and it will be fully cooked, tender and juicy. Maybe I remember all those stories about salmonella and thought all chicken needed to be cooked much longer. Not so. And I’ve had much better success with chicken ever since. Thanks to you, Phillis.

Now on to the recipe itself. I’ve prepared this several times. It would make a very nice dinner for guests, but it’s also simple enough for a family meal too. If you want more of the sauce to spoon over linguine or rice or polenta, double the volume of the liquids, and add more garlic and prosciutto if desired. If I’m out of prosciutto (I try to keep a package on hand of the vacuum sealed type), I use thick-sliced smoked bacon, which is just fine. The breasts are lightly breaded and seasoned, then pan-sautéed to develop a lovely golden brown.

The only other caveat is: don’t use a non-stick pan, as you can’t develop the browning (I think it’s called the fond) necessary to flavor the dish. If you haven’t got one, well, maybe you should acquire one, but in a pinch, use the non-stick, but I think you’ll be disappointed.
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Chicken Breast Sauté with Prosciutto, Mushrooms and Basil

Recipe: Phillis Carey, cooking instructor
Servings: 6
NOTES : Do NOT use a nonstick pan for the browning process as you’ll never develop the browned, caramelized flavor that is necessary for this dish. And don’t be tempted to add salt to this because the prosciutto adds enough. Taste at the end to make sure, then you can add some if needed.
Serving Ideas : Phillis suggested serving this with linguine tossed with garlic, olive oil, pine nuts, butter and Parmesan cheese.

6 pieces boned and skinned chicken breast halves
4 tablespoons unsalted butter
3/4 cup flour
2 cloves garlic — minced (you know me and garlic – use more)
1/2 cup prosciutto — chopped or shredded, or thick-sliced smoked bacon
1 pound mushrooms — sliced
1 cup vermouth
1 cup chicken broth
6 tablespoons fresh basil — sliced (I use more)
1/2 cup Parmesan cheese — grated
1 cup fresh tomatoes — chopped, optional

1. Trim chicken breasts of any noticeable fat, then pound them to an even depth, about 1/2 inch. Don’t pound the narrow, thin end. Season with salt and pepper. Heat a large skillet and add 2 T. butter. Dredge chicken in flour and add to skillet. Cook for about 2 minutes per side to brown lightly, but do not cook through. Transfer chicken to a plate.
2. Add remaining 2 T. butter to the skillet and the prosciutto for a few minutes. Separate the pieces so they don’t stick together. Add minced garlic and cook for about 1 minute. Add mushrooms and cook until almost all the liquid evaporates and the mushrooms have begun to brown, about 6-8 minutes. Add wine, bring to a boil, scraping up any brown bits from the bottom of the pan. Add chicken broth and bring to a simmer, then add reserved chicken breasts and cook for about 7 minutes total, turning them once. Add tomatoes to just heat through. Transfer chicken pieces to serving plates. Stir basil into the sauce and just barely bring to a boil. Spoon sauce on top of chicken. Top with grated Parmesan and serve.
Per Serving: 414 Calories; 13g Fat (33.8% calories from fat); 40g Protein; 20g Carbohydrate; 2g Dietary Fiber; 108mg Cholesterol; 856mg Sodium.

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