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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in Chicken, on November 25th, 2013.

almond_crusted_chicken_breasts_lemon_aioli

We had a guest for dinner and I’d defrosted a Costco package of chicken breasts (boneless, skinless). Searching my to-try recipes I ran across a Phillis Carey recipe that I’ve never posted here. Amazing how that can happen!

Actually, here on my blog I have another almond-crusted chicken recipe. A Martha Stewart one, and the method is similar, but not quite the same. In a nutshell, for this version you pound the chicken breast halves until they’re about 1/2 inch thick (between 2 pieces of plastic wrap). Dip them in egg, then in bread crumbs (I used fresh crumbs), back in egg again, then into shaved almonds. almond_crusted_chicken_fryingIn a frying pan they go to get that gorgeous golden brown color for about 2 minutes per side. Then the pan and all go into the oven for 8 minutes. In the interim, make a veggie or salad, and serve it with the easy-easy lemon aioli. This one is made with mayo, lemon zest and lemon juice and some freshly minced garlic.

Ideally, make the aioli a few hours ahead. I didn’t plan ahead, so I whipped it together just before I prepared the chicken. I served it with broccoli – the one you read about here a couple of days ago – the Sautéed Broccoli with Pancetta and Thyme. And with an ample green salad.

This preparation is quite quick to do – and it’s very definitely nice enough for guests. You will have to be in the kitchen, though, to do the last-minute dipping and breading, to brown the chicken. But once the pan goes into the oven you have 8 minutes before you’re needed again to do anything. You could have everything else ready – except for whisking the raw egg and water – and it takes no time at all to do that.

What’s GOOD: Easy enough to do for a weeknight dinner, it’s also elegant enough to prepare for guests. Looks very pretty. The chicken is just cooked through (therefore, not dry) doing the oven baking part, and the lemon aioli adds a nice touch and good flavor. I’ve made this numerous times over the years.

What’s NOT: really nothing – it’s relatively easy to do – and is a crowd pleaser.

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Almond Crusted Chicken Breasts with Lemon Aioli

Recipe By: Phillis Carey, cooking instructor
Serving Size: 3 (or maybe 4)

CHICKEN:
3 boneless skinless chicken breast halves
2 large eggs
3/4 tablespoon water
1/2 cup bread crumbs — plain
1 cup sliced almonds — broken into pieces
2 tablespoons butter — or olive oil
salt and pepper to taste
LEMON AIOLI:
1/4 cup mayonnaise
1 teaspoon lemon zest
3/4 teaspoon fresh lemon juice
1/2 large garlic clove — minced pepper to taste
2-3 tablespoons Italian parsley, minced (for garnish)

Notes: The combination of the lemon and almonds is very tasty. The nutritional content thinks you consume all of the sauce (which you may not), so calorie count could be less than calculated. If you use Costco’s 1-lb. packets of chicken, with 2 breasts, you’ll have enough for 3 servings if you cut the large breasts in smaller pieces, including using the chicken tenders.
1. Lemon Aioli: Whisk all the ingredients together in a small bowl and refrigerate for several hours, or up to two days ahead.
2. Trim chicken pieces and pound to an even 1/4 inch thickness. Season with salt and pepper, then coat chicken in egg, breadcrumbs, egg again, then in almonds.
3. Preheat oven to 400°. Melt butter in a nonstick skillet over medium to high heat. Add chicken and sauté about 2 minutes per side, just to brown the nuts – not to cook the chicken through. If you’ve used a stove-to-oven pan, the pan can go directly into the oven. Otherwise, transfer chicken pieces to a baking sheet and bake for 8 minutes, or until chicken is cooked through. Serve topped with a dollop of Lemon Aioli. Garnish with chopped Italian parsley.
Per Serving: 743 Calories; 55g Fat (64.2% calories from fat); 44g Protein; 24g Carbohydrate; 4g Dietary Fiber; 237mg Cholesterol; 485mg Sodium.

Posted in Chicken, on November 22nd, 2013.

dry_brined_turkey_breast_sauce

A simple, tasty way to roast a turkey breast, then serve with a green peppercorn sauce mixed with whole berry cranberry sauce that’s just bursting with flavor. You do have to plan ahead at least 2 1/2 days, though.

I don’t know about you, but I just never think to roast a turkey breast. In fact, I don’t even look at them at the grocery store. I know the breast meat is considered a healthy meat, but I’ve always thought that roasting a breast would/could only end up being dry and tasteless. I’m wrong. Absolutely wrong. You’ll be amazed. I think my difficulty is in remembering the rolled turkey breasts they used to sell (oh, maybe they still do). The kind that almost looks like hot lunch meat? Those are (were) downright awful. Didn’t we make them in the crockpot? Well, this recipe is NOT about that kind of turkey breast!

The biggest problem – if you can call it that – will be FINDING a bone-in turkey breast. Boneless ones, yes. Bone in, not so easy! They just don’t seem to be readily available. Some Sprouts stores have them sometimes (I found mine there), particularly this time of year. Here in California we have a chicken and turkey producer called Zacky Farms, and they do sell them, but you’ve got to seek them out as they don’t seem to be at every store that carries the product.

turkey_breast_bone-In_dry_brinedThe dry brine (pictured at left – it sat in the refrigerator in a plastic bag for 2 days): it means it’s a salt mixture that serves the same purpose as a wet salt water brine, but it doesn’t take up so much room in your refrigerator and is ever-so much easier to handle. At the cooking class Phillis Carey taught about this, she said she has stopped making the wet salt brine because she simply has no place in her refrigerator to keep a brined turkey, and she’s quite happy with this dry brine method.

The turkey breast needs to sit in the refrigerator for 48 hours – that’s why you have to plan ahead on this one. The dry brine is a mixture of salt, orange zest, pepper and dried thyme. See? Easy. Just pop it into a Ziploc bag and set it in the refrigerator. Every 12 hours, though, you need to open it up, massage the salt mixture all over the meat again and turn it over. Then, the day you’re serving this, 8 hours ahead you will do one more step. The salt should be invisible by this point (it’s soaked into the meat). The turkey skin will be moist, but not wet. At this point you place the turkey breast on a plate and set it (uncovered) in the refrigerator. Let it sit there for at least 6 hours. Now you roast it after browning the skin side in a bit of oil. The breast goes onto a parchment-lined baking sheet (skin side up) for about 40-45 minutes.

roasted_turkey_breast_slicedDo use an instant read thermometer for this – haven’t we all eaten turkey at Thanksgiving when the breast meat is so dry you can hardly choke it down? When you roast a whole bird you have to cook it until the thigh meat is done and usually the breast meat is far past it’s peak temperature. I noticed in one of the cooking magazines they were touting cutting the turkey into pieces and roasting the sections separately (so you could remove the breast meat when it’s done). Makes such good sense, but then you never see the pretty bird on the plate. In the article they had placed the parts (in their proper position) on a big platter, but they were all flat, on a bed of greens.

bone_in_turkey_breastHere, you’ll be able to get the turkey breast exactly the way you want it. Remove the turkey when the internal temp has reached 160° F. Ideally you want the breast meat to be 165° F (that’s the safe eating temperature), and it should be fine if it goes up to 170°. Hopefully no higher than that. You’ll set the turkey on a carving board and tent it with foil and in that time the temperature will rise to at least 165° or 170° in just a few minutes.

Now let’s talk about the sauce. You might need to make a trip to the grocery store, and perhaps a higher end one to get the green peppercorns. They’re definitely not at any old market. And my advice is to buy the more expensive by weight. At the cooking class Phillis recommended a brand carried at the cookware store where the class was held. Within seconds 3 women had popped up out of their seats and grabbed the entire stock of them. So I had to buy a different brand at an upscale market. Having not tasted these side by side, I don’t know exactly how they differ. The store owner is going to order more, so eventually I’ll get that brand (I don’t even know the name, other than it said poivre vert in large green letters on the side of the 3-inch high can. I’ve looked online and didn’t see an image of the can.

You’ll want some whole berry cranberry sauce (something I never buy unless I have to!), or you can make your own if you have the time and inclination. I think this would be lovely made with homemade cranberry sauce with port wine. See this recipe if you’re interested. The turkey is cut off the bone for easier carving. It was still super-hot and had reached exactly 165° on the instant read. I had heated plates to serve it on.

What’s GOOD: the low calories and maximum flavor; how easy it was to make, although you do have to let it marinate for 48 hours; planning ahead IS necessary; overall delicious flavor. The turkey meat was SO tender and juicy. I was amazed. Loved the sauce too. The turkey breast (half) I had served 4 people for dinner, and there’s enough left over for one more meal for 2. Unless you’re feeding young men or boys!

What’s NOT: only the 48-hour+ plan-ahead part. Otherwise, it’s a great recipe.

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Dry-Brined Turkey Breast with Cranberry Green Peppercorn Sauce

Recipe By: Phillis Carey cooking class, Nov. 2013
Serving Size: 8 (I think more)

TURKEY BREAST:
4 pounds turkey breasts, meat/skin, R-T-C — (not boneless)
1 tablespoon coarse salt
1 tablespoon orange zest — grated
1 teaspoon 5-peppercorn blend — coarsely ground
1 teaspoon dried thyme
1 tablespoon grapeseed oil — or vegetable oil (for browning the breast)
SAUCE:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/2 cup Madeira
1 tablespoon green peppercorns — in brine, drained and crushed
1 cup cranberry sauce — (yes, the canned stuff is fine, whole berry style)
Salt to taste (may not need any)

1. 48 hours before cooking time wash and pat dry the turkey breasts. Combine the salt, orange zest, pepper and thyme in a spice grinder and grind until fine. Sprinkle all over the turkey and place in a resealable bag. Refrigerate for 48 hours, turning and rubbing the salt mixture into the turkey every 12 hours or so.
2. Remove turkey from bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place turkey breasts, skin side up, on a plate and refrigerate uncovered for at least 6 hours.
3. Preheat oven to 400° F. Heat oil in a large saute pan over medium high heat. Add turkey breasts, skin side down and brown 4-6 minutes. Transfer turkey, skin side up, to a parchment lined baking sheet; reserve the pan (and its drippings and brown bits).
4. Roast turkey for 40-45 minutes, or until a meat thermometer registers an internal temp of 160° F (or 165° if you prefer it) in the center of the breast. Remove from oven and cover loosely with foil. Let stand for 20 minutes. In that waiting time, the internal temp will rise to 165° or 170°.
5. SAUCE: Meanwhile, melt butter in the reserved skillet and whisk in the flour. Add chicken broth and Madeira and stir until flour is absorbed. Add green peppercorns (place them in a small plastic bag and pound them with a mallet or flat sided meat pounder until all peppercorns are broken) and cranberry sauce and simmer until thickened. Season to taste with salt and set aside while the turkey breasts are roasting.
6. To serve, cut the turkey breast off the bone (makes it so much easier to slice) and slice across the grain into 1/2 inch slices. Arrange on a heated serving platter and spoon some of the sauce over the turkey. Serve the remaining sauce on the side.
Per Serving: 383 Calories; 13g Fat (32.0% calories from fat); 45g Protein; 19g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 1471mg Sodium.

Posted in Chicken, Healthy, on November 7th, 2013.

chicken_supreme_bensons_seasoning

Remember, I told you we’d be fixing that chicken dish – the one that my hubby made for me on about our 3rd or 4th date, way back 32 years ago? Here it is . . . you make it all in one pan (except for a carb if you choose to make one). It’s incredibly easy.

If you didn’t read my post a few days ago about my hubby Dave’s favorites, you won’t have the back story on this dish. Go read that if you care to. Here’s a bit more of the background. In 1981, Dave and his son lived about a block or two from our local fairgrounds, and often on Saturdays they’d go over to the weekly swap meet there (that still goes on at that location). Dave remembers vividly one Saturday as they walked up and down the rows, that he could smell something wonderful. Finally they came to a stand where a couple of Aussie guys were making chicken. It was only about 9:30 in the morning, and both Dave and his son gobbled down a sample of this dish, and Dave promptly bought a set of seasonings from this company, Benson’s Gourmet Seasonings.

The company is still in business, and this recipe – the same one they were fixing at the swap meet in 1981, is still the one they demonstrate, and is their #1 selling mixture. It uses their Supreme Garlic and Herb Salt Free Seasoning 2 oz Bottle – the link here is to Amazon, and they carry the whole line, if you’re interested.

Dave made this dish for me, back in 1981 right after I met him, and he made it at least one other time, and the bottles of seasoning mixes have sat dormant on my pantry shelf ever since. Not in the regular place, but Dave didn’t want to throw them away – when we moved to this house 10 years ago I was going to toss them out. You know, herb and spice mixtures lose all their potency after a few weeks or at most a month. But Dave said, no, don’t throw them out. So they sat in an obscure and out of the way space. I generally don’t use those pre-packed seasoning mixes just because I know they don’t retain flavor well. I like to make my own combos at the moment when I need them. The only one I’ve been known to make in quantity is the North African Grilled Corn on the Cob spice mix. I make up a batch at the beginning of corn season and try to use it up by the time corn season has passed.

dave_kitchenHaving laughed over the chicken dinner story the other day, I dug out the bottle (that is 32 years old), went online, not expecting to find anything, and found the company’s website and their recipe easily enough. And decided that Dave needed to renew his acquaintance with this dish.

Here he is at our kitchen island. I cut up a whole chicken for him (next time we will make it with just chicken thighs, I think – much easier). I set him there at the cutting board with all of the vegetables he needed to chop. A lot. First you must have half a chopped onion and half a bell pepper. chicken supreme_collageThis dish takes 60 minutes to make, hence you want to start with medium-low heat. The herb mixture is added in at 3 junctures in the process.

The pictures here show the progression of the dish. First you put the raw chicken pieces in there (no seasonings, no oil, nothing) in a big honkin’ pan (we used a 12-inch nonstick pan with 4” high sides) skin side down with the heat at medium-low. The first set of veggies are added on top and down in any crevices you can find.

In the 2nd picture, after 20 minutes, you turn the chicken over. See, nicely browned chicken pieces.

Then after another 20 minutes of browning you add all the vegetables (more onion, peppers, zucchini, carrots, celery and mushrooms). The veggies kind of sit there on top and you wonder if they’ll ever cook through.

Ten minutes later  you stir it all up (you do that several times so the veggies will get done). You never add a lid. But you do add 1/2 cup of white wine (we used vermouth) during the last 10 minutes and continue cooking until the chicken is done and the veggies are cooked.

Actually, we removed the chicken pieces to a hot plate and very briefly cooked the veggies for about 2 minutes – there were a few pieces of carrot and zucchini that weren’t quite done.

Meanwhile, make some rice. We made pasta (Dave’s choice), but I really think it would be easier to eat and more tasty with rice. Your choice, of course. I made linguine and thought it was too difficult to handle.

There is NO SALT in this dish. There is NO FAT added to this dish. And it’s delicious. Because the spice mixture was SO old, I measured out double the amount of it (so 2 T. rather than just 1). I think I need to order a new bottle, although the seasoning did have some smell and taste.

What’s GOOD: it’s a make-in-one-pot kind of dinner (except for a carb if you choose to make one). There’s lots of good flavor in it. It’s easy, really, but you do need to do a bunch of veggie chopping and prepping. Makes a big batch – I think it might feed more than 4 if you have a larger chicken. We had a 4-pound one and will likely get 3 meals out of it. It’s a pretty dish – lots of color. We don’t like green bell pepper, but it would have added even more color to the pan. The wine makes a kind of juicy sauce (unthickened, of course) – scoop some of it out with each serving onto the carb. Love that this has not one speck of added salt or added oil. You won’t miss it – really.
What’s NOT: just the time you need to spend tending to this – not hard – but you don’t want to go off and leave this as it requires a lot of chopping at first, then mixing around during the last 20 minutes. The chicken breasts were a little overdone, we thought, so I’d probably add them later or remove them early.

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Chicken Supreme

Recipe By: Benson’s Gourmet seasonings website
Serving Size: 4

2 1/2 pounds whole chicken — cut-up (2 1/2 to 3 lbs)
1 tablespoon Benson’s Supreme Salt-Free Seasoning
2 medium onions — 1 yellow, 1 red, chopped
1 medium green bell pepper — seeded and sliced [we omitted]
1 medium red bell pepper — seeded and sliced
1 medium yellow bell pepper — seeded and sliced
2 medium zucchini — trimmed and sliced
1 stalk celery — sliced
1 medium carrot — peeled and thinly sliced
8 ounces mushrooms — sliced (optional)
1/2 cup dry white wine — chicken broth or water [we used vermouth]
Serve with hot rice on the side (also can use pasta or potatoes)

1. Preheat a 12-inch non-stick skillet over medium-low heat. Place chicken skin side down. Use no oil.
2. Put about 1/2 of a chopped onion & 1/2 of a bell pepper sliced, in spaces. Sprinkle all with 1 tsp. seasoning. and brown over medium-low heat for about 20 minutes.
3. Turn chicken pieces over and sprinkle with 1 tsp. seasoning. Brown another 20 minutes.
4. Add all remaining vegetables. Sprinkle with remaining 1 tsp. seasoning. Stir occasionally so vegetables cook evenly. Cook about 20 minutes longer. Do not cover. Add wine (liquid) the last 10 minutes. Serve with or over rice, noodles or pasta, or just as it is. (If by chance the vegetables aren’t quite done, remove the chicken to a hot serving plate, cover with foil and turn up the heat under the vegetables and cook until they’re all cooked through.) The nutrition count on this assumes you eat all the skin.
Per Serving (this assumes you eat all the skin): 519 Calories; 30g Fat (53.4% calories from fat); 40g Protein; 18g Carbohydrate; 5g Dietary Fiber; 176mg Cholesterol; 162mg Sodium.

Posted in Chicken, on October 21st, 2013.

chix_flambe_tarragon_wine_sauce

Is it an oxymoron to eat a (healthy) boneless, skinless chicken breast and then drizzle a decadent sauce (with some heavy whipping cream) all over it? It’s a dilemma I do think about now and then, and yet boneless skinless chicken breasts can be so boring and dry if they’re not cooked just right and/or served with something on the side that gives it flavor and moisture. And no, this probably isn’t a true oxymoron (it means combining 2 words that are contradictory) but in culinary terms, yes I think it is.

You’ll go through the usual steps here, buying boneless skinless chicken breasts, carefully trimming off any exterior fat, pounding them to an even thickness so they’ll cook evenly. After cooking them and adding some brandy, that gets flamed, then you make a decadent sauce. It contains some fresh tomatoes as you can see above. It has shallots in there too, some fresh tarragon, white wine, chicken broth and THEN, 1/2 cup heavy cream. Thicken it up some by simmering it until it reduces just a bit. You’ll want to have some kind of carb on the side to soak up the fantastic juicy sauce that will ooze all over the plate. I’d recommend rice.

If you have everything all ready before you start, it takes just a very few minutes to make this from beginning to end. It will make a lovely company meal. Yet it’s not so difficult you couldn’t make it easily enough for a family dinner.

What’s GOOD: it relatively easy to make. You’ll like the fresh tomato with it – gives it some nice texture and taste.You’ll definitely notice the tarragon and the hint of brandy too. A lovely presentation also.
What’s NOT: nothing really, except that all the work has to be done just before serving.

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Chicken Breasts Flambé in Tarragon Tomato Wine Sauce

Recipe By: Phillis Carey, cooking instructor and author
Serving Size: 4

CHICKEN:
4 boneless skinless chicken breast halves
Salt and pepper to taste
1/2 cup flour
1 tablespoon olive oil
2 tablespoons unsalted butter — divided use
1/3 cup brandy
SAUCE:
1 tablespoon unsalted butter
1 tablespoon shallots — minced
1 1/2 cups plum tomatoes — seeded and diced
2 tablespoons tarragon — fresh, minced (or use thyme, if preferred)
1/2 cup dry white wine — or vermouth
1/2 cup low sodium chicken broth
1/2 cup heavy cream
2 tablespoons Italian parsley — chopped
More salt and freshly ground black pepper to taste

1. Trim chicken breasts and lightly pound between two sheets of plastic wrap to an even 1/2 inch thickness. Season chicken with salt, pepper to taste. Place flour on a plate and coat chicken well, shaking off excess.
2. Melt butter with olive oil in a large skillet over medium high heat. Add chicken to skillet and cook 2 minutes per side to brown lightly. Shut off heat under skillet. Making sure there is plenty of room above and around the pan (and do not have your overhead exhaust fan running) add brandy to the skillet and ignite. Shake the pan until the flames go out. Remove chicken to a plate and set aside.
3. SAUCE: Add butter to same skillet along with shallots and toss for 30 seconds over medium-high heat. Add tomatoes and tarragon and cook for 2 minutes. Add the wine, chicken broth and cream. Bring to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce heat to medium low and simmer sauce, uncovered, for 5-6 minutes or until slightly thickened.
4. Return chicken to the pan, along with any accumulated juices, turning to coat with sauce. Simmer chicken, uncovered, for 5-7 minutes or until chicken is cooked through, turning over once. Taste sauce for seasonings. Serve alongside some rice and drizzle sauce over chicken. Garnish with chopped parsley.
– – – – – – – – – – – – – – – – – – –
Per Serving: 491 Calories; 25g Fat (52.8% calories from fat); 32g Protein; 18g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 165mg Sodium.

Posted in Chicken, easy, Pasta, on September 27th, 2013.

greek_cinnamon_stewed_chicken

Don’t we all welcome an easy and tasty chicken dish you can cook in less than about 30 minutes? This isn’t going onto any taste hall of fame, but it’s good and hearty.

We ate a lot of fish on our travels to the Pacific Northwest. So much so that when we got home I wasn’t craving anything fishy at all, but wanted chicken. I do get tired of it sometimes too, but our first night home I wanted some fowl. We visited Costco for a new stash of boneless, skinless chicken breasts and I bought some fresh mushrooms. Everything else was in the kitchen pantry.

The recipe came from an Oprah show some years ago, when Cat Cora visited the program. What makes this preparation Greek is really just the cinnamon. The Greeks do eat pasta, though, so it’s kind of a cross between Italian and Greek. The original recipe suggests using orzo pasta, which the Greeks do love – almost more so than the Italians. My changes to the recipe were: (1) I added mushrooms just because; (2) I had some Pecorino-Romano cheese that needed using up, so I mixed it along with the freshly grated Parmigiano; and (3) I added some crumbled Feta cheese. I must say that of those changes, it was the Feta cheese (because of the saltiness, I think) that made this dish taste so good. I also added just a tetch more cinnamon too.

The original recipe called for chicken pieces (which probably is more traditionally Greek). I used chicken breasts, so I’ve changed the directions as breasts cook so much faster, of course. If I had chicken pieces, I’d just cook it longer with a lid on to help develop some good flavor in the sauce. Chicken breasts without bones don’t impart a lot of character/flavor to anything, unfortunately. But it was what I had, so that’s what I did. I was too lazy to hunt in my pasta stash for orzo, so I grabbed thin linguine (my go-to favorite pasta, actually). My DH was so happy to have some pasta – we eat very little of it – maybe once a month at most. And yes, it did taste good!

My only caution: don’t over cook the chicken – since it’s cut into strips, it doesn’t take long to cook through. Every minute cooked after that just makes chicken breast meat more dry. Keep that in mind as you brown the pieces, then simmer in the sauce for a short time. Meanwhile make the pasta and combine. Don’t forget that Feta cheese.

When I entered this recipe into MasterCook, it shows a very high sodium content. It must be the tomato paste. I buy a very low sodium brand (Hunt’s I think). The Feta cheese and both Italian cheese add sodium to the dish as well. Watch how much extra salt you add, that’s all.

What’s GOOD: how quick it was to make – it was a satisfying dish. Comforting. As I mentioned at top, since this sauce is based on tomato paste, it’s not overwhelming in other, good flavors. Next time I make it I’m going to use chicken broth instead of water.
What’s NOT: this isn’t going to win any flavor contests, but remember, this is a quick, easy dinner to make in a short time. Your family will be happy.

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Greek Cinnamon Stewed Chicken

Recipe By: Adapted from an Oprah show with Cat Cora
Serving Size: 4

3 pounds boneless skinless chicken breast — cut into 1″ wide strips
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic — peeled and minced
2 tablespoons extra-virgin olive oil
1 large yellow onion — peeled and coarsely chopped [I used a red onion]
2 cups water [next time I’ll use chicken broth]
6 ounces button mushrooms — cleaned and sliced
1 can tomato paste — (6 ounces)
1 tablespoon Italian herb seasoning
1 cup orzo — cooked according to package directions (or other pasta of your choice)
1/2 cup Parmesan cheese — grated
1/4 cup Pecorino-Romano cheese — grated
1/2 cup Italian parsley — chopped

1. Preboil water with sea salt.
2. Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.
3. Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don’t have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What’s important is that the chicken isn’t overcrowded, which would cause them to steam rather than brown.
4. Add the chicken to the oil and brown for about 2-3 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on at least 2 sides. Don’t over cook them as they’ll dry out when you cook the chicken in step 7.
5. Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add the mushrooms and cook for 3-5 minutes until softened. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.
6. When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.
7. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. If it doesn’t, add a bit more water. Cover the pot and simmer over medium-high heat for about 10-15 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle on all the cheeses, then add parsley on top.
Per Serving (I use tomato paste with no salt, so the sodium count is way off): 717 Calories; 17g Fat (21.2% calories from fat); 93g Protein; 45g Carbohydrate; 4g Dietary Fiber; 209mg Cholesterol; 1714mg Sodium.

Posted in Brunch, Chicken, Pork, on August 27th, 2013.

pork_turkey_breakfast_sausage

For a couple of years we’ve been enjoying a single breakfast sausage most mornings. Trying to make it more healthy, but not giving up the pork aspect altogether, we’ve settled on a mixture of half ground pork and half ground turkey. Delish.

For the longest time we ate Costco’s all pork breakfast sausage, which comes from a distributor in San Diego. If you go outside of SoCal, you’ll find different branded sausage at Costco. I’ve been trying to find more healthy alternatives, though, and at first I tried making sausage patties with all ground turkey. We just didn’t get the flavor and texture we were looking for, so after going back to breakfast sausageCostco’s sausage for some months I decided to give it another try. This time with the half and half mixture and more spices. I’ve been making this for about 3-4 months now, and we’re very happy with the results. One of these times I’m going to use slightly more turkey than pork.

The spice mixture started out as one from my friend Sue, who now lives in Colorado. Sue’s mild turkey breakfast sausage  had great flavor, so I went with her combination, but just used a bit more.

Here’s a little triptych at left of how I do it:

(1) all the meat goes into a big bowl

(2) the seasonings are sprinkled all over – do NOT just throw it into one little pile – it will never get mixed in well enough – trust me on this

(3) mix it up and separate those spices as much as possible

(4) use a cookie scoop (or a spoon) to make really large 2-tablespoon-sized balls, approximately, and roll them, then flatten carefully

(5) On a metal sheet lined with waxed paper (or foil) place the patties a hair’s breadth apart, stacking 2 layers with waxed paper in between layers

(6) place tray on a flat surface in the freezer and allow to freeze solidly for about 3-4 hours

(7) remove from freezer and gently pry the patties off the waxed paper and place in Ziploc freezer bags (the quart size will hold about 16 or so of them). Seal up and replace bags in the freezer.

Below is a photo of them during the freezing process. I balance the cookie sheet on several items in the freezer so they’re almost level – and not touching the top rack, obviously. Can you tell my freezer if pretty darned full? I make a double batch of these each time (2 pounds each of turkey and pork) and they keep just fine for a couple of months in the freezer.

sausage_freezing

When you’re ready to have some, remove the number you want from the freezer bag and slowly (on a low setting) microwave/defrost them for about a minute until they’re defrosted. Do not “cook” them in the microwave – once you actually start to cook them in a frying pan, they’ll cook unevenly if they were partially cooked in the microwave and will tend to dry out.

The only advice I have – don’t over cook them – if you make these you’ll learn how quickly these cook and to remove them just when they’re done. They go from tender and juicy to dry and firm (and not very tasty) in a jiffy.

What’s GOOD: we like everything about this combination. We feel a little bit healthier because we’ve cut out half the pork, but with some in it, it still has all the pork flavor I’m looking for. I really like the subtle mixture of spices – be sure to sprinkle the red chili flakes all over the bowl – they’re potently hot – I speak from the voice of experience here.
What’s NOT: nothing, really. It’s a bit of a nuisance to make, but you’ll have enough to last awhile. Or make a double batch like I do.

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Pork & Turkey Breakfast Sausage

Recipe By: Adapted from my friend Sue, from a friend of hers
Serving Size: 30

1 pound lean ground turkey — (a mixture of light and dark meat)
1 pound ground pork — (not seasoned, just plain ground pork)
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon freshly ground black pepper
3/8 teaspoon dried marjoram
1/8 teaspoon red pepper flakes
1/8 teaspoon ground cloves — rounded

1. Place ground pork and turkey in a mixing bowl. As you add the seasonings, sprinkle them all over the meat, which makes it easier to distribute it when you mix it in.
2. As gently as possible mix in the herbs and form into individual patties (about 2 T each and use a cookie scoop if you have one) and place on a waxed-paper lined sheet pan. You can cook them at this point, but I freeze the whole batch. So, freeze them, then remove from waxed paper and store in a Ziploc freezer bag. To defrost, remove and use a low setting to defrost in microwave or place them in the refrigerator the night before you want to prepare them.
3. Fry the patties over low heat (they cook quickly and will dry out if cooked over high heat). When frying them, add just a little jot of canola oil to the pan if desired.
Per Serving: 62 Calories; 4g Fat (62.7% calories from fat); 6g Protein; trace Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 161mg Sodium.

Posted in Chicken, Pasta, on July 21st, 2013.

artichoke_brocc_chix_pasta

This is a lesson in what to do with left over Artichoke Heart & Lemon Dip. The recipe, posted yesterday, made more than I’d expected – there was about a cup left over. It became the base for this fantastic pasta to which I added chicken cubes, more artichoke hearts (cut in quarters), broccoli and peas.

artichoke_lemon_dipPerhaps you’ll recall reading the post yesterday about the artichoke lemon dip (picture at right) I made for a dinner party we had. Even so, I had a bunch left over. As I began thinking about it, pasta sounded like the best way to use it – my friend Darci suggested it – and I just started thinking about what would taste good with it – fresh broccoli florets, cubed chicken, more canned and quartered artichoke hearts and some frozen peas. It was cinchy easy to make.

First I got all the different additions ready – I steamed the broccoli in the microwave, and I prepped the artichokes too. I buy Trader Joe’s canned (not marinated) artichoke hearts. The two cans I opened (one for the dip and the next day another one for the pasta) had fairly large hearts, and the outer ends were quite tough to eat (I tested one), so on each heart I cut off about 1/2 inch and discarded it.

I put a big pot of water on the boil for the pasta, then got out a pretty large skillet (enough to hold the sauce and the pasta both) and gently began warming the dip. I added a bit of half and half to the dip to loosen it up some. I did not bring it to a boil but just below that. Then I added in the broccoli and artichoke hearts and warmed those through, then lastly I added the chicken and frozen peas, which took maybe 90 seconds to heat through. Once the pasta was done, I drained it and tossed it in with the sauce. Onto a plate, sprinkled it with freshly grated Pecorino cheese and dinner was done.

So, on the recipe below, I’ve given you the ingredients for making HALF of the dip. You could make the full amount, serve part of it as an appetizer and use the balance for the pasta. I didn’t want you to have to go find and print the other recipe, so it’s all contained below.

What’s GOOD: gosh, it was delicious. The artichoke heart dip (made into a sauce) lends a nice, subtle artichoke flavor. It has a nice creaminess to it, of course and it sticks to the pasta very well. I liked the combo of veggies (broccoli and peas and more quartered artichoke hearts). Altogether good!
What’s NOT: nothing, really. It’s so easy to make if you have the ingredients on hand.

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Artichoke Heart, Broccoli & Chicken Pasta with Peas

Recipe By: My own concoction, 2013
Serving Size: 4

CREAM SAUCE:
7 ounces artichoke hearts — packed in water, drained, chopped
2 tablespoons parsley — chopped
2 tablespoons Parmigiano-Reggiano cheese — grated
1 1/2 teaspoons lemon zest
1 small garlic clove — minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt — (taste first, may not need it)
3 1/2 ounces cream cheese — low fat is okay
1 1/2 tablespoons fresh lemon juice
1/4 cup half and half — or more if needed
PASTA:
12 ounces linguine — use thin variety if available
1 1/2 cups broccoli florets
14 ounces artichoke hearts — packed in water, drained, chopped
1 1/2 cups cooked chicken — cut in cubes
2/3 cup frozen peas
1 1/2 tablespoons fresh lemon juice — (taste first)
1/2 cup Parmigiano-Reggiano cheese — grated (garnish)

Notes: this recipe came to be because I made a dip (Artichoke Lemon Dip). With what was left over, I added some half and half and began making this pasta dish. If you want to alter the sauce, use half cream cheese and half Greek yogurt, which will reduce some of the fat in this. If you want to make the dip, double the quantity of the dip ingredients (without half and half), remove half for the dip, then use the other half, with the half and half in the sauce. No one would be the wiser if you served the dip as a prelude to this pasta.
1. SAUCE: Check artichoke hearts for tough ends – taste one or two at the outer end – if it’s tough, cut off the tough 1/4 to 1/2 inch on each one. In a food processor combine the softened cream cheese and artichoke hearts (chopped up into pieces) with parsley, lemon zest, garlic, salt, pepper and lemon juice. Process until thoroughly combined. If time permits, allow to sit for a few hours to meld flavors.
2. Steam the broccoli in the microwave for just a minute or two until the florets are cooked, but not mushy. Set aside. Drain artichoke hearts and check these for tough ends – chop them off if necessary. Cut artichoke hearts in quarters and set aside.
3. Bring a large pot of water to a boil; add about 2 tsp salt to water, then add linguine and cook just until pasta is al dente, about 7-8 minutes.
4. Meanwhile, in a large skillet place the sauce mixture over low heat. Add some half and half to thin the sauce and heat until it’s warm. Add the broccoli, artichoke hearts, cooked chicken and heat just until heated through. Thin with more half and half if necessary. Add peas and cook them just a minute or two until they’re tender.
5. Drain pasta and pour pasta into the sauce mixture and stir until the pasta is well coated. Taste and add salt, pepper or more lemon juice, or more half and half if needed. Use tongs or large spoons to place on individual plates. Garnish with grated Parmigiano cheese. If Italian parsley is available, sprinkle some on top.
Per Serving: 676 Calories; 18g Fat (24.0% calories from fat); 42g Protein; 88g Carbohydrate; 12g Dietary Fiber; 87mg Cholesterol; 602mg Sodium.

Posted in Chicken, on June 8th, 2013.

pecan_crusted_chix_blueberry_corn_salsa

You’ve heard me say it here before – if you trust my judgment – you’ve got to make this chicken dish. It was SO good. I love it when I find a recipe that combines some new flavor combination – who’d have thought corn and blueberries were a match – they are when you combine them with pecan and panko-crusted chicken.

The recipe has been in my to-try file for awhile. I found it over at Charmian Christie’s blog, now called The Messy Baker. I love the photo – the contrast of the dark blueberries and the bright yellow (white) corn. We have fresh corn in our markets now – probably comes from Latin America because I don’t believe local corn is big enough yet to harvest. The corner farm stand, where they grow corn every year is about 4 1/2 feet tall right now, but certainly no corn yet.

Charmian credits this dish, which is called a Milanesa (I changed it from Pecan Milanesa to Pecan Crusted Chicken Breasts, so you’d know from the get-go what it is). In Latin and South America a Milanesa just means a breaded cutlet. It’s not an Italian word, but of Austrian heritage (think: milanese, and weiner schnitzel). Anyway, the recipe comes from a new cookbook Charmian acquired called The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South. Charmian gave the book some good kudos, with this recipe being one of the reasons she was loving it. I must be a sucker for salsas. Being raised in Southern California, salsa has been part of my cooking repertoire since I was young.

So here’s what’s involved. Pound the chicken to an even thickness, about 1/3 inch worked for me – don’t pound the thin ends as they’re already thin enough. Set out 3 plates – one for seasoned flour, one for eggs and water mixed up, and the third for finely minced pecans and panko crumbs. The original recipe called for dry bread crumbs – I didn’t have anything but panko and they seemed to work just fine. Dip the chicken in the flour, then eggs, then pecans and fry in a medium-hot pan with olive oil (or canola – I used olive this time because I wanted the flavor) just until browned on both sides. I put this in my toaster oven, actually, at 350° for 10 minutes. I lined the baking pan with foil.

Meanwhile, I mixed up the salsa – the recipe you see below serves 6. I made it to serve 2, so I ended up improvising a little bit on the proportions in the salsa, and I’ve made those minor changes in the recipe you see. I added a bit more sweet (I used agave nectar, not honey), more lime juice (what good is half a lime sitting around?), corn from one medium fresh corn cob, and probably a few more blueberries. I also added some slivered fresh basil – only because we have a thriving bush in our kitchen garden and it’s so flavorful right now. I made a green salad, and that was dinner!

What’s GOOD: everything – but particularly the salsa – bright and tangy from the lime juice (I drizzled all the juice over the top of the chicken breasts too – if you eat it right away it doesn’t make the breading soggy. Also liked the crunchy texture and taste of the pecan crust. The chicken was just perfectly cooked through – tender and so juicy! This is a definite make-again dish – it’ll be going onto my Favs list (see tab at top). It would also make a very good company dish – you just have to do the browning and baking at the last minute, though.
What’s NOT: nothing that I can think of. It’s a keeper.

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Pecan Crusted Chicken Breasts with Blueberry Corn Salsa

Recipe By: adapted slightly from The Messy Baker Blog
Serving Size: 6

CHICKEN:
6 boneless skinless chicken breast halves
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1 1/2 cups pecans — toasted and ground (see note)
1/2 cup dry bread crumbs
2 eggs — lightly beaten
2 tablespoons water
1/2 cup vegetable oil — [I used EVOO]
SALSA:
1 1/2 cups corn kernels
1 cup blueberries
1/4 cup sweet onion
1 small serrano pepper — very finely minced
2 tablespoons fresh cilantro — chopped
2 tablespoons fresh mint — finely minced
2 tablespoons fresh basil — finely sliced [my addition: optional]
3 tablespoons lime juice — approximate
2 tablespoons agave nectar
Salt and freshly ground black pepper — to taste

Note: Toast pecans on a baking sheet in a 350°F oven for 5–8 minutes, or until fragrant. Transfer them to a plate to cool completely. Once toasted, pecans can be frozen in an air-tight container for up to 4 months. Chop them very finely with a sharp knife. The nutrition count includes fat from the nuts, but that’s a healthy fat! If you want to cut some of the fat, use more panko and less pecans for the crust.
1. Preheat the oven to 350°F.
2. Fit a baking sheet with a metal cooling rack; set aside. [I didn’t do this – I just foil-lined a baking sheet; worked fine. The rack just assures the bottom of the chicken is cooked through.]
3. Pound the chicken breasts with a meat mallet to 1/3-inch thickness; set aside. On a plate, combine the flour, salt, paprika, and pepper. On another plate, combine the pecans and bread crumbs. In yet another plate, use a flat whisk to mix the eggs and 2 tablespoons water.
4. Dredge each cutlet in the flour mixture, shaking off the excess, and dip both sides of the cutlet into the eggs. Dip both sides of the cutlet into the pecans, pressing gently so they adhere well. In a large skillet, heat 1/4 cup of the oil over medium-high heat. Working in batches, fry the cutlets for 2–3 minutes per side, or until golden brown (add more oil as needed; reduce the heat if they brown too quickly). Transfer the cutlets to the prepared baking sheet and bake for 10–12 minutes, or until cooked through (no longer pink).
5. In a medium bowl, combine the corn, blueberries, onions, serrano, cilantro, mint, basil, lime juice, and agave and stir until well incorporated; season with salt and pepper. Serve the chicken topped with salsa. Drizzle the lime juice over the chicken as well – if you eat it immediately it won’t make the chicken soggy.
Per Serving (much of the fat comes from the nuts): 622 Calories; 40g Fat (57.3% calories from fat); 35g Protein; 33g Carbohydrate; 5g Dietary Fiber; 139mg Cholesterol; 361mg Sodium.

Posted in Chicken, on May 19th, 2013.

chicken_in_a_bowl

A very easy rendition of a French classic baked chicken. Every French home cook knows how to make one or more versions of this super-tender and juicy chicken dish, most often served on Sundays when the family typically gathers ‘round the table.

Have you ever been in Paris, or anywhere else in France for that matter, on a Sunday? They roll up the sidewalks in most places. It’s nearly impossible to find a restaurant open (except in hotels). Stores are closed. Businesses are closed, and most definitely cafes and restaurants are buttoned up tight. At home the matriarch is leisurely making a big lunch for the family, and often it’s this dish, or something similar.

We’d purchased a whole chicken from a meat purveyor at one of our local farmers’ markets. It was grown in the old-fashioned natural way without hormones and not treated with antibiotics. She was a small bird – about 3 1/2 pounds. Since I’d recently purchased a lidded ceramic dish that is mostly made for this kind of meal, I wanted to do this birdie in the new pot. First I went to some of my French cookbooks and didn’t find much to help me. Then I pulled out Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours. Sure enough, she had several recipes and she told the same story I did above – about the Sunday chicken supper. She offers about 3-4 recipes for chicken done whole in either a ceramic pot (like I was using) or in a cast iron covered pan. One was made with Armagnac. Another was for lazy people, she said. It used a nice piece of bread set on the bottom underneath the bird, and that bread is her reward that she eats when the chicken is just done. That one used a whole head of garlic and was roasted dry. Yet another is called “hurry-up-and-wait roast chicken” – it’s roasted half the time on one side, turned over and roasted some more, and once removed from the oven you must impale the bird on something to allow the juices to gravitate to the breast. That sounded like too much trouble that evening since I was late starting dinner. But I do know, now, where to go for inspiration for more whole bird recipes to do in my pottery pot.

Here below is the chicken before baking. chicken_in_a_pot_beforeThis recipe is loosely based on a recipe by the same name in Dorie’s group. It called for preserved lemon. I don’t have any of that, so I just improvised with several things in this recipe. I was ever-so pleased with the results. I had an orange-fleshed sweet potato, a Russet potato, some organic carrots, shallots, mushrooms, garlic and the fresh herbs (rosemary, thyme and parsley) in our kitchen garden. There above you can see the chickie in the pot – turned sideways. I’d browned her on several sides in a nonstick skillet first so she wouldn’t be pale. I nestled all the veggies and aromatics around the bird, added chicken broth and vermouth and on went the lid and it baked in a 450° oven for 55 minutes. I’m glad to know that the ceramic pot can withstand that kind of heat. In my naïveté, I’d have never thought to roast the chicken that hot – I’d probably have used my usual 350° oven. But  it was superb.

chicken_in_a_pot_bakedAt right you can see the finished chicken. Not much difference in appearance, huh? The juices in the bottom were SO flavorful, so that’s why I served a piece of bread with it. Ideally it should have been toasted, but it was already 7:30 when I got dinner on the table, so I waived the need to toast. We dipped pieces of the bread in the juice in our individual bowls. I served the left overs in the same way. I’d removed all the chicken meat from the carcass and just piled a mixture of everything into the same bowls. It was just as good the 2nd time around.

What’s GOOD: every single, solitary thing about this was wonderful, including the soft morsels of garlic. There’s nothing quite like a eating a naturally-grown chicken with lots of simple ingredients.
What’s NOT: can’t think of a thing!

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Chicken in a Pot

Recipe By: My own concoction, but very loosely based on a recipe in Around My French Table by Dorie Greenspan
Serving Size: 4

2 tablespoons grapeseed oil
More oil for rubbing on the bird
3 1/2 pounds chicken
2 whole carrots — cut in chunks
1 stalk celery — halved
4 large shallots — peeled
1 whole Russet potato — peeled, large chunks
1 whole yam — peeled, cut in large chunks
1 1/2 cups crimini mushrooms — left whole, cleaned
8 whole garlic cloves — peeled, left whole
1 whole lemon — cut in thirds, seeded
1 cup chicken broth
1/3 cup vermouth
1 sprig fresh rosemary — about 6″ long
2 sprigs fresh thyme
6 sprigs parsley

1. In a large nonstick skillet heat oil over medium-high heat. Using your hands, rub more oil on all the surfaces of the chicken (washed and paper towel dried first). Place chicken in the pan and brown on as many surfaces as you are able to, using a set of tongs to help hold the chicken in place. The more golden brown you can make the chicken at this phase, the nicer it will look when served.
2. Use a large lidded ceramic dish or clay cooker and place the chicken in the middle. Ideally the dish will be just big enough to hold all the ingredients. Place one chunk of lemon in the chicken cavity. Add all the vegetables, garlic, shallots, lemon around the outside of the bird. Nestle the fresh herbs all over the top. Pour the chicken broth and wine down the side (not on the chicken).
3. Cover the pot and bake for 55 minutes. Remove from oven and allow to cool for 5 minutes. Remove lid and remove the herbs (discard). Remove chicken to a carving board and cut serving pieces or slices and place in heated bowls. Discard the 2 lemon chunks and discard. Divide vegetables (including garlic) into bowls and spoon at least 1/4 cup of the juices into each bowl. Serve with a slice of toasted baguette (or two) to dip into the juices in the bowl.
Per Serving (the recipe assumes you eat all the fat, so that’s why the calorie and fat content are so high): 867 Calories; 53g Fat (56.6% calories from fat); 57g Protein; 34g Carbohydrate; 7g Dietary Fiber; 261mg Cholesterol; 479mg Sodium.

Posted in Chicken, Grilling, on May 1st, 2013.

grilled_chix_orange_jalapeno_sauce

Make this. Oh yes, make this! It’s healthy, relatively simple to prepare, and it’s just loaded with flavor. You need to like chiles, however, and spicy food.

Many years ago I must have gotten the original of this recipe from Phillis Carey. My old print-out says it’s hers, but I didn’t find the recipe in any of her 3 cookbooks. And actually, the original was for Cornish game hens, not chicken. But my notes about this recipe said it was really delicious, so I made some changes to it, decided to grill the chicken rather than bake it, and I changed-up the sauce to serve with it too. So let’s just say the recipe was inspired by Phillis!

The photo above shows a half of a chicken breast – bone in – in its finished form. The chicken was marinated for awhile in an orange juice, oil and chipotle mixture, seared on the grill, moved to indirect heat to cook through, then served with a quick sweet salsa at the end.  The salsa was the royal crown of the dish, I’d say. I bought fresh salsa and after melting a little bit of red jalapeno jelly on the range, and allowing it to cool, I added it to the chilled salsa and it was spooned over the top. I wanted to lick the plate – and it’s not that there’s anything so unusual in it – except that you don’t expect salsa to be sweet. Yet it is, and it’s just perfect on the chicken!

What’s GOOD: it’s a really different taste – the chicken is moist, since you take it off the grill when it just reaches 155°. And the salsa. Well, that’s the best part.

What’s NOT: nothing for me – I liked it, but you do need to appreciate a bit of heat and sweet with the chicken to enjoy it fully!

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Grilled Chicken with Jalapeno Jelly Salsa

Recipe By: Inspired by a recipe from Phillis Carey, cooking instructor
Serving Size: 4

4 chicken breast halves — bone-in preferred
3/4 teaspoon chipotle chile canned in adobo
1/4 cup jalapeno jelly
2 teaspoons orange zest
3 tablespoons fresh orange juice
2 tablespoons olive oil
SWEET SALSA:
2 tablespoons jalapeno jelly
1/2 cup fresh salsa
3 tablespoons fresh cilantro — minced, for garnish

1. MARINADE: Melt the jalapeno jelly, cool for 2-3 minutes, then pour Into a Ziiploc bag with the orange zest, juice, oil and chipotle chile in adobo. Seal and squish the bag to mix the ingredients, particularly the chipotle chiles. Add chicken and seal. Refrigerate for about an hour, or longer if time permits.
2. Remove chicken from marinade (save the marinade) and blot with paper towels. Preheat an outdoor grill to medium-high. Briefly sear the chicken on both sides – enough to get grill marks, then place it over indirect heat, reduce heat to medium and continue cooking (using the glaze at least once) until the interior of the chicken reaches 155°, about 15-20 minutes. Remove to a cutting board and cover with foil for about 5 minutes.
3. Meanwhile, pour marinade into a small saucepan. Heat marinade and allow to simmer until it has reduced by half (there won’t be a lot) or until it thickens some. During the grilling, brush the chicken with the glaze.
4. SALSA: In a small saucepan, melt jalapeno jelly. Set aside to cool for at least 5 minutes, then add to the fresh salsa. Spoon the salsa over the chicken and garnish with cilantro.
Per Serving: 402 Calories; 20g Fat (45.5% calories from fat); 31g Protein; 24g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 246mg Sodium.

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