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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 April 13th, 2013.

chix_cordon_bleu_rolls_sauce

Chicken breasts stuffed with Black Forest ham and Swiss cheese, rolled in a very light breading of crumbs, flour and Parm, plus seasonings. They’re baked (no browning required) then served with a really, really tasty mushroom lemon sauce. Love the sauce!

Looking for an easy chicken entrée that would be great for guests? This recipe absolutely works – it’s just boneless, skinless chicken breasts (use smaller sized breasts if you can find them), pounded thin, rolled up with the ham and cheese, gently rolled into the breading mixture and baked for about 30+ minutes. You can make the chicken rolls ahead of time (a few hours anyway) and have everything else ready to go. The sauce doesn’t require the browned bits from browning the chicken because you don’t HAVE to brown the chicken ahead of time (easy!) and the simple creamy lemon mushroom sauce gets spooned over the sliced chicken pieces. All of it relatively easy to make and it will come together quickly if you have everything prepped ahead. The sauce could even be made the day before, but I think it would be best made just before serving – that way the mushrooms will still have perfect texture.

This recipe came from a cooking class with Phillis Carey, and she mentioned that the sauce is also really good on salmon and even on left over chicken. I think the sauce would be good on a whole LOT of things – I just loved the lemony flavor in it.

SAUCE TIP:

My suggestion? Make a double batch of the sauce and you’ll have some of it to serve on leftovers from this dish, OR on a nice piece of salmon a couple of days later.

What’s GOOD: how easy it is. How moist the chicken is and ever-so tasty with the mushroom lemon sauce. Lovely company meal – looks pretty besides having great taste.

What’s NOT: nothing at all. Just do the prep ahead of time.

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Chicken Cordon Bleu Rolls in Creamy Mushroom Lemon Sauce

Recipe By: Phillis Carey, cooking class 2013
Serving Size: 4

CHICKEN:
4 boneless skinless chicken breast halves — about 5 ounces each Salt and pepper to taste
4 teaspoons Dijon mustard
4 ounces Black Forest ham slices — very thin
4 ounces Swiss cheese — very thinly sliced
2 tablespoons unsalted butter — melted, to drizzle on top of rolls
CRUMB MIXTURE:
1/2 cup bread crumbs — plain (dry)
1/2 cup all-purpose flour
1/4 cup Parmesan cheese — freshly grated
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
EGG MIXTURE:
1 whole egg — lightly beaten
1 tablespoon water
CREAMY MUSHROOM LEMON SAUCE:
2 tablespoons unsalted butter
2 cloves garlic — minced
2 tablespoons shallots — chopped
1/2 pound button mushrooms — sliced
1 teaspoon fresh thyme — chopped (or fresh basil)
1/4 cup dry white wine — or vermouth
1 tablespoon fresh lemon juice
1/2 cup chicken broth
1/2 cup heavy cream
2 tablespoons flat leaf parsley — chopped

NOTES: The ham – do buy Black Forest ham – a smoked ham. The dish needs that aromatic. If you use basil (instead of fresh thyme) don’t add it into the sauce until the very last and you can sprinkle a little on top when serving, along with the parsley. The sauce is also wonderful on SALMON or even left over roast chicken.
1. Preheat oven to 350°.
2. Trim chicken and pound between two sheets of plastic wrap to an even 1/4 inch thickness. Season with salt and pepper.
3. Spread the surface with mustard. Top each with a slice of ham and cheese, folding and tucking so surface is covered. Fold in sides and roll chicken up to enclose the cheese. Place in baking dish, cover with plastic wrap and chill for several hours (this helps hold the rolls together).
4. EGG MIXTURE: Whisk egg and water in a flat bowl. CRUMB MIXTURE: Toss breadcrumbs with flour, Parmesan, paprika, garlic and onion powders in another flat bowl. Press chicken rolls in egg mixture and then breadcrumbs to coat well. Transfer chicken to a shallow baking dish (the one you used earlier), seam side down and drizzle the chicken rolls with melted butter.
5. Bake chicken for 30-35 minutes or until chicken is cooked through (cut a slice in the roll to make sure). Don’t confuse the pink ham with the pink from any undercooked thicken. Ideally, cut chicken breasts into thick slices and fan them slightly on the place and pour the mushroom lemon sauce over.
6. SAUCE: While the chicken is baking make the sauce. Have all ingredients ready before you start. Melt butter in a medium skillet over medium high heat. Add garlic and shallots and toss briefly. Add the mushrooms and thyme. Cook, stirring occasionally, until all liquid has cooked away and the mushrooms are lightly browned, about 8 minutes. Add the wine and lemon juice and bring to a boil, scraping up any browned bits from the bottom of the pan. Add chicken broth and cream and bring to a boil. Simmer until sauce thickens and reduces slightly, about 10 minutes. Stir in the parsley. Serve hot sauce on the chicken rolls.
Per Serving (not exact because you won’t use all the crumbs, and I’ve given guestimates for the ham and cheese – you may not eat all the sauce, either): 672 Calories; 37g Fat (50.7% calories from fat); 51g Protein; 30g Carbohydrate; 2g Dietary Fiber; 240mg Cholesterol; 787mg Sodium.

Posted in Chicken, on February 28th, 2013.

mushroom_stuffed_chicken_breast_creamy_sauce

A bit more complex than some slap-together kinds of dinners. The mushrooms need to be cleaned, chopped, cooked, then mixed with Gorgonzola cheese, shallots, wine. Most of it goes in the pocket in the chicken breast. If you have extra mushrooms they can be added in the simple pan sauce.

When I got down to it, I had forgotten to buy fresh basil, and it’s a fairly major ingredient in this recipe. I substituted fresh thyme instead, but it not only lost some of that unique flavor that basil brings to just about anything, but I also lost the beauty of tendrils of basil to garnish the top. So, if you make this, do as I tell you, not as I did! Buy basil!

The crimini mushrooms were cleaned and chopped, then cooked with garlic and shallot. Then some wine is added and reduced down before you add the cheese and some basil. The chicken breasts are carefully slit along the side to create a nice-enough pocket, the mushroom mixture is stuffed in there and you try to seal it back up. Carefully sauté the breasts in olive oil, just to brown them (all the cooking through happens in the oven), then they go onto a baking sheet and are roasted for about 12-15 minutes. Meanwhile, fix the rest of your dinner and make the sauce (wine, cream, red pepper flakes and more fresh basil). Serve quickly with the sauce spooned over the top. I had more mushrooms that I could fit inside the chicken breasts, so I added them to the sauce.

Dinner took me about an hour to make, start to finish. The chicken breasts I had were large, so I ended up cutting each breast in half. Thankfully the filling stayed put when I did that. The picture above is one breast and would make a really large serving for a hungry person. The recipe came from a cooking class with Phillis Carey last month. If you don’t like Gorgonzola, you can use goat cheese or Feta.

What’s good: the chicken is very moist and cooked through – pan browning, then baking them assures they’re cooked just enough, but not enough to dry them out. Love crimini mushrooms. And the sauce. Yum. Ideally I’d have served this with some kind of white carb like potatoes or rice, but we had roasted vegetables on the side instead. Mashed potatoes would have been lovely, especially if there was ample sauce to go on top of them.

What’s not: not a thing unless you don’t like making or eating a delicious mushroom cream sauce!

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Mushroom and Gorgonzola Stuffed Chicken Breasts with Creamy Basil Sauce

Recipe By: A Phillis Carey recipe, from a cooking class Jan. 2013
Serving Size: 4

CHICKEN:
4 pieces boneless skinless chicken breast halves
freshly ground black pepper to taste
1 tablespoon olive oil
1 clove garlic — minced
2 tablespoons shallots — minced
4 ounces mushrooms — crimini, coarsely chopped
1/4 cup vermouth — or other dry white wine
3 ounces Gorgonzola cheese — crumbled (or use goat cheese or Feta)
1 tablespoon fresh basil — minced
2 tablespoons olive oil — for browning chicken
CREAMY BASIL SAUCE:
1/4 cup vermouth — or dry white wine
1 cup heavy cream
1 pinch crushed red pepper flakes
1/2 cup fresh basil — chopped (with some for garnishing the top)

1. Preheat oven to 375° Trim chicken and cut a pocket in the thicker side/edge of each breast, by holding knife parallel to the breast and slicing to create about a 4-inch opening, Season the inside pocket with pepper.
2. FILLING: Heat 1 T. olive oil in a large skillet over medium heat. Add mushrooms and shallots and cook until tender. Add garlic during the last minute of cooking, and cook until the mushrooms are tender and most of the liquid has cooked away. Add wine and stir to scrape up any browned bits from the bottom of the pan. Pour mixture into a bowl.
3. To the mushrooms add crumbled gorgonzola and fresh basil. Stuff the chicken pockets with the mushroom mixture, pressing the outside edges together to seal (sort of). If time permits, you may refrigerate these for several hours before proceeding. If you have too much mushroom mixture, what’s remaining can be added to the sauce later.
4. Heat 2 T. oil in the skillet you used for the mushrooms and heat over a medium-high heat. Add chicken breasts and brown them 2-3 minutes per side until they’re nicely golden brown. Transfer the chicken to a baking sheet and place in the preheated oven for 12-15 minutes (depending on how big and thick they are), or until the chicken is cooked through.
5. SAUCE: Using the same skillet, add wine to the pan and cook, scraping up any browned bits from the bottom of the pan. Add the cream and red pepper flakes, then bring to a boil. Boil to reduce the sauce a little, until it’s thickened some (about 3 minutes). Stir in basil and season with salt and pepper, if needed. Serve chicken breasts on heated plates, pour and pour sauce over the top. Garnish with additional basil shreds.
Per Serving: 558 Calories; 41g Fat (69.3% calories from fat); 34g Protein; 7g Carbohydrate; 1g Dietary Fiber; 169mg Cholesterol; 406mg Sodium.

Posted in Chicken, on January 5th, 2013.

chicken_relleno

Not to be mistaken for chile rellenos, a vegetarian dish using green chiles stuffed with cheese – this, however, is chicken breasts, stuffed with a mixture of cilantro pesto and some soft goat cheese, dipped in flour, then in beaten eggs, sautéed until golden brown, then baked for about 10 minutes until ready to serve,THEN with some fresh salsa that’s heated and poured over the top. I did my best to keep the filling from oozing out as it cooked. Mostly I was successful!

Chicken is such a frequent visitor to our dinner table that my DH has begun to ask me not to serve it, yet again. I do love chicken and figure that it’s about as healthy as I can make dinner other than fish or vegetarian. I like all the various ways you can fix chicken. Mostly I buy chicken breasts, although occasionally I’ll buy boneless, skinless thighs.

chicken_relleno_sautePhillis Carey has so many different ways to fix chicken, and as I’ve mentioned before, she’s written an entire cookbook about chicken. And I’ve attended umpteen cooking classes where she’s demonstrated more variations on the theme. This recipe was made to serve to guests (along with a wild rice salad – that wasn’t very memorable – and a green salad – and lemon mousse). It’s kind of fancy, but it’s not wicked in fat (goat cheese inside, but not all that much and it is sautéed in a bit of olive oil and butter – oh, and the chicken is dipped in egg). First you cut a slim pocket in the side of each chicken breast. Using a narrow and thin knife you enlarge it a little bit, even resorting to pulling with your finger to make it a large enough little cave to stuff the cilantro pesto into, then the chunks of soft goat cheese. The breasts were sautéed until golden brown, then whisked into a hot oven to cook through. When I served them I heated some fresh tomato salsa to a low simmer and spooned it over the top of all those chicken breasts. Once you cut into the chicken you discover all the delicious cilantro pesto and the melted goat cheese inside.

cilantro_pestoBecause I was making this for guests, I got everything ready beforehand. I made the pesto, cut the goat cheese, stuffed the chicken breasts and kept them chilled until ready to start cooking. I dipped the chicken into the flour, then in the egg mixture (yes, that’s the order as you want the egg on the outside so it gets a bit light and puffy when it cooks, like chile rellenos from hence the name comes). The chicken was browned over medium heat, then they went into the oven to bake for about 10 minutes. The chicken breasts I used were large, so I knew they’d need a full 10 minutes to finish cooking through. That 10 minutes gave me ample time to finish up the rest of the dinner (toss the salad, pour water, light candles on the dining room table, refresh the wine glasses) and serve. Meanwhile I’d heated up the fresh salsa and spooned it over the top of the breasts. Not only did it add color, but a nice taste contrast. I could have sprinkled some additional cilantro on the top too.

What’s good: the oozy cheesy filling – oh gosh – it was delicious. Loved the cilantro pesto too. The chicken was just cooked perfectly – not too much. Also liked the salsa on top. You can use jarred salsa (which is what Phillis Carey suggested) but I wanted to use fresh.
What’s not: this dish is a bit labor intensive, but much of it can be done ahead. Other than that, it’s a great dinner entrée.

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Chicken Rellenos with Cilantro Pesto Goat Cheese Filling

Recipe By: Fast & Fabulous Chicken Breasts, by Phillis Carey
Serving Size: 4

CHICKEN:
4 pieces boneless skinless chicken breast halves
Salt and freshly ground black pepper to taste
1/2 cup flour
3 whole eggs
1/4 cup Parmigiano-Reggiano cheese — freshly grated
1/4 cup vegetable oil
2 cups salsa — jarred or fresh
FILLING:
2 cloves garlic — peeled
1/2 serrano pepper — sliced
1 cup fresh cilantro — lightly packed
2 tablespoons Italian parsley — chopped
2 tablespoons Parmigiano-Reggiano cheese — freshly grated
2 tablespoons pine nuts
1/4 teaspoon salt
1/4 cup vegetable oil
3 ounces goat cheese — soft log type

1. Preheat oven to 450°. Trim chicken of fat and sinew, then cut a pocket in the thicker edge of each breast by holding knife parallel to breast and slicing to create about a 4-inch opening. Season inside pocket with salt and pepper to taste.
2. PESTO: drop garlic and serrano into a running food processor. Stop macine and add the cilantro, parsley, Parmesan, pine nuts and salt. Pulse to finely chop. Turn processor on and pour in the oil. Continue processing until well combined. This should be a fairly thick pesto.
3. Place 1 tablespoon of pesto and 1/4 of the cheese in the pocket of the chicken, pressing edges together to seal.
4. Place flour in a shallow bowl or pie plate. Whisk eggs with Parmesan in another shallow dish or pie plate. Dredge chicken in flour, shaking off excess.
5. Heat oil in a large nonstick skillet over medium-high heat. Dip chicken in egg mixture to coat well. Add chicken to skillet and cook 2 minutes per side to brown. Transfer chicken to a baking sheet. Bake for 8-10 minutes or until chicken is cooked through. Serve topped with WARMED salsa.
Per Serving: 678 Calories; 45g Fat (59.6% calories from fat); 46g Protein; 22g Carbohydrate; 3g Dietary Fiber; 256mg Cholesterol; 1042mg Sodium.

Posted in Chicken, Salads, on December 30th, 2012.

cobb_type_salad_chicken

Somehow this post got lost in my “to-post” file from last year! But it makes no never-mind, as that saying goes, because it’s a darned good salad. It’s from a salad class with Phillis Carey. This one just hit-the-spot for me – not only was it a bit healthier with the use of grilled chicken, but it was loaded with flavor from the blue cheese, the pine nuts, the mint, avocados and the bacon. All kinds of goodies that I just l-o-v-e! All tossed together into this delicious salad.

The chicken is quickly grilled after tossing it in a very light mayo-mustard-based dressing, then diced up in bite-sized pieces. The salad dressing has sherry vinegar in it, some lemon zest and garlic. Then the salad itself is tossed with all those goodies I already mentioned. You could eliminate some if you like, but if it’s to be a Cobb-type, then it’s got to have the blue-type cheese, the bacon, the avocados and tomatoes. Makes for a very pretty presentation too.

Phillis used Point Reyes Original Blue (pronounced rays by Anglos, probably ray-ess by Latinos), which is an intensely creamy cheese made here in California near Point Reyes (uh, yeah!), a hub of land north of San Francisco that’s particularly prone to all-day fogs. There’s nothing quite like Point Reyes blue. It’s pricey. It’s special. And it’s very, very tasty. Usually I don’t cook with it because the cheese could just get lost in the recipe, but in a salad, with nice-sized chunks of it, there’s no way you could miss it! Seek out the cheese if you can find it. Whole Foods usually carries it. Trader Joe’s does not.

What I liked: all the different flavors and textures of this salad. But then, I really enjoy entrée green salads in almost any form. It’s rich tasting (from the cheese and bacon) and flavors just explode in your mouth as you eat it. Very satisfying.

What I didn’t like: nothing, really. Taste the salad as you dress it to get just the right proportion of dressing. Serving an under-dressed salad is grievous! Serving an over-dressed salad is also!

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Cobb-Style Salad with Mustard-Crusted Grilled Chicken

Recipe By: From a Phillis Carey cooking class, July 2011
Serving Size: 6

CHICKEN:
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Coarse salt and freshly ground black pepper
4 pieces boneless skinless chicken breast halves
DRESSING:
3/4 cup extra virgin olive oil — plus 2 tablespoons
1/4 cup sherry vinegar
2 teaspoons lemon zest — grated
1 teaspoon sugar
1 teaspoon fresh garlic — minced
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper
SALAD:
2 heads butter lettuce — trimmed, torn into bite-sized pieces
1 1/2 cups fresh parsley — torn into small pieces
3/4 cup mint leaves — torn into pieces if necessary
3 large avocados — cubed
2 1/2 cups cherry tomatoes — grape tomatoes if you can find them, halved
1 cup blue cheese — Point Reyes Original Blue, if possible
1/2 cup pine nuts — toasted
12 slices bacon — cooked until crispy, drained
1/3 cup fresh chives — sliced 3/4 inch long

1. CHICKEN: Preheat outdoor grill. Trim chicken and pound the thicker end to an even 1/2 inch thickness. In a small mixing bowl combine the mayo, mustard, salt and pepper. Add the chicken and toss to coat both sides. Grill until cooked through, about 4-5 minutes per side. Allow to cool briefly, then cut into 3/4 inch cubes.
2. DRESSING: Place all ingredients in a glass measuring cup or jar with a tight-fitting lid and whisk or vigorously shake to combine. Use immediately or store up to 3 days in the refrigerator. Shake well before using.
3. SALAD: Set 6 large dinner plates on your counter. Combine in a large bowl the avocados, tomatoes, blue cheese, pine nuts and chicken. Season with a little salt and pepper and toss with about 1/2 cup of the vinaigrette. Taste salad to see if you’ve added enough dressing. Mound the mixture in the center of each salad plate. Sprinkle on the bacon and chives and serve. Pass a bowl of the dressing on the side, if desired.
Per Serving (assumes you eat all the dressing): 762 Calories; 65g Fat (74.4% calories from fat); 33g Protein; 17g Carbohydrate; 6g Dietary Fiber; 72mg Cholesterol; 748mg Sodium.

Posted in Chicken, easy, Grilling, on December 24th, 2012.

grand_marnier_grilled_chicken

Yet another (good) recipe for grilled chicken. Can’t ever have enough. This one is marinated with a variety of things (nothing difficult or odd) and a few tablespoons of Grand Marnier, then it’s grilled. Done. Easy.

Making this chicken was kind of an afterthought. I had decided I was going to make the Summer Grilled Panzanella Salad. But I knew we needed something else with it – some protein. So I opened up one of my favorite cookbooks, Hugh Carpenter’s Hot Barbecue. This recipe popped out at me. Although the orange flavoring didn’t exactly fit with the panzanella bread salad, I decided it was good enough. I had all of the ingredients on hand (goody!) so it was simple to combine the marinade and let it chill out for awhile before grilling.

It was altogether easy to make. The marinade ingredients are combined, divided in half (you marinate the chicken in half and glaze the grilling chicken with the other half and pour any left over marinade on the chicken when it’s served) and then you let the chicken chill for 1-8 hours. The chicken is grilled at a medium heat (350°) for 12 minutes per side, then you just keep grilling it until it reaches 160° on an instant read thermometer. I think it took about 30 minutes altogether. Serve it right away. I’d purchased drumsticks and thighs (you could do breasts, but it will take less time on the grill, and I think I’d turn down the heat a little after the initial grill-mark marking).

What I liked: the marinade gave the chicken a very nice, mellow orange flavor – I liked it. A lot. I’d make it again for sure with no changes to the recipe at all. It’s also EASY.

What I didn’t like: nothing at all.

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Chicken Grand Marnier

Recipe By: Adapted from Hot Barbecue by Hugh Carpenter and Teri Sandison
Serving Size: 4

1 pound chicken thighs
1 pound chicken drumsticks
MARINADE:
3 tablespoons Grand Marnier — or other orange liqueur
2 tablespoons fresh lime juice
1 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons honey
1 teaspoon chili garlic sauce
1/2 teaspoon salt
1/2 tablespoon orange zest
2 tablespoons fresh ginger — grated
2 tablespoons fresh basil — chopped
1 whole green onion — chopped

1. MARINADE: Combine ingredients and pour half of it into a zip type plastic bag. Add the chicken pieces to the bag, seal and refrigerate for 1-8 hours. Reserve remaining marinade in refrigerator.
2. Remove chicken from refrigerator at least 30 minutes ahead of grilling.
3. Preheat grill to medium (350°). Cook chicken about 12 minutes per side, and continue to cook until the internal temperature (dark meat) reaches 160°. Use an instant-read thermometer to determine. Use the remaining marinade to brush on the chicken each time you turn the pieces. If any marinade remains, pour it over the chicken when serving.
Per Serving: 387 Calories; 20g Fat (51.1% calories from fat); 31g Protein; 13g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 630mg Sodium.

Posted in Chicken, on December 2nd, 2012.

turkey_tetrazini_casserole

After Thanksgiving, for many years, too many to count, I made Turkey Tetrazzini. I switched off between it and Turkey a la King served in puff pastry cups. Nothing all that complicated about either of those. And then Tetrazzini fell out of favor. And so did Turkey a la King too. So for a couple of decades – maybe even 3 decades – I didn’t make either of them. Tetrazzini has made a comeback – I even saw it on a restaurant menu recently. I didn’t order it because I was sure it wouldn’t be as good as home made. I’d have liked to try a bite.

So when I read about it at Pioneer Woman’s website, that it’s one of her favorite ways of using up left over turkey, well, I decided then and there, that I’d make it this year.

I went hunting for my recipe, but could not find it. Oh well, there are plenty of them out there. So I did use Ree Drummond’s version. And now that I’ve made that one, I’ve also made a few little alterations to her recipe too. You can do that with a casserole. Put your own spin on things (I added peas for one thing). I also think it could have handled even more than 1 1/2 pounds of mushrooms. Yes, really. We added more turkey than hers called for anyway, and I think it could have done with yet more of that too. And just a little less pasta – I want more meat and veggies in proportion to pasta, but that’s just me! Her recipe calls for 1 1/2 pounds of pasta. I’ve changed the recipe to 1 1/4 pounds – not a whole lot. So my recipe below is my adaptation of her recipe.

turkey_tetrazini_pan

I liked all the mushrooms – they were quartered, not sliced. That gave this casserole some additional texture. I also liked the panko crumbs on top. I do love panko crumbs. I use them all the time, don’t you?

turkey tettraziniIf your family doesn’t like peas, well, take ‘em out. Add carrots. Or green onion. Or chopped green beans. It’s nice to give it some green color from something. Don’t use green pepper – that would ruin it for me. But green beans are fairly neutral tasting so they’d work. This version also has bacon in it – just a bit of added richness and pork flavor.

You can’t quite tell from the photo, but the Tetrazzini was almost too dry. So I’ve altered the recipe a bit to make sure that doesn’t happen to you. The mixture needs to be almost like creamy soup when you roll it into the casserole dish – it needs LOTS of brothy liquid to soak into those noodles.

My daughter Sara and daughter-in-law Karen both helped make this. We all took on different tasks to get the casserole made and while it baked, a salad was composed using up most of the produce we had left from the weekend of eating.

What’s good: it’s as simple as can be – spaghetti (or some kind of pasta), turkey, some veggies, and a rich, tasty soupy sauce, plus cheese. It’s comfort food. Don’t expect it to be highly seasoned – there’s no heat in it. And very few herbs, either. Sometimes plain pasta is “just right.” Do season it well with salt and pepper – it needs it.
What’s not: perhaps I’d have to say this isn’t a “wow” dinner entrée. It’s good for family, and it was delicious after a weekend of plenty of eating at every meal.

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Turkey Tetrazzini

Recipe By: adapted from Pioneer Woman’s recipe, on her website.
Serving Size: 12

1 1/4 pounds spaghetti — thin type, broken in half
4 tablespoons butter
4 cloves garlic — minced
2 pounds button mushrooms — cleaned, stem trimmed, quartered
1/2 teaspoon salt
1 cup white wine
1/3 cup all-purpose flour
4 cups turkey stock — or chicken broth
8 ounces cream cheese
4 1/2 cups turkey, diced — or shredded
1 cup black olives — sliced
1 1/2 cups frozen peas
6 slices bacon — friend, drained and crumbled
2 cups monterey jack cheese — grated
1 1/2 cups Parmigiano-Reggiano cheese — grated
salt and freshly ground black pepper to taste
2 cups turkey stock — or chicken stock, for thinning the sauce
1 cup panko bread crumbs

1. Cook pasta in boiling, salted water until not quite done – al dente according to package instructions (it will finish cooking in the oven). Drain, rinse, and set aside.
2. In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens. The mixture will not be very thick (that’s okay).
4. Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don’t be concerned if the cream cheese remains in little bits for awhile; it’ll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed. It will probably need additional salt. Be a “critical” taster – there’s nothing like pasta that’s under-salted.
5. Add the cooked spaghetti and stir it to combine. This makes a LOT, so it’s important that you dig in (even with your hands) to mix all the ingredients. You want the turkey and mushrooms to be evenly mixed in everywhere. Add in the additional broth – you want the mixture to have a lot of extra moisture since it will cook off in the oven. If it’s a medium-soupy, that’s fine!
6. Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350° for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown. If you mix this up and put it directly in the oven, it will take about 20 minutes, but if made about an hour ahead, it might take 30-35 minutes. Don’t let it over cook, though – then it WILL be too dry.
Per Serving: 594 Calories; 27g Fat (41.8% calories from fat); 33g Protein; 50g Carbohydrate; 4g Dietary Fiber; 92mg Cholesterol; 1972mg Sodium.

Posted in Chicken, easy, on November 12th, 2012.

spicy_chipotle_baked_chix

Oh, I’m so tickled to share this recipe – it’s SO easy. And SO tasty. It’s boneless, skinless chicken breasts, pounded a little to make them thinner, topped with a slather of mayo with chipotle chiles, further topped with a panko mixture and baked for about 15 minutes. How’s that for easy?

Over on my list of “Favs,” there aren’t very many that I’d call easy. A few. But this? It’s going on the list. Oh, so easy to make. It may become part of my regular rotation. It’s full of flavor. The chicken is tender and juicy, and it takes about 10-15 minutes of prep time max, and bakes for 15 minutes. I had dinner on the table in about 40 minutes. While the chicken baked I whipped up a green salad, and I had a left over veggie to go with it. Dinner done! Love that.

chipotle chickenHere’s the procedure . . . first I opened up this jar you see at left – it’s called The Art of Chipotle, Chipotle Paste with Adobo – found it at my local grocery store – instead of having to open a can of chipotle chiles in adobo, or dig out some of the frozen mush I have, I now have a new condiment (which will take up refrigerator space unfortunately). The paste is pureed, so you don’t have to handle the chiles (which burn my fingers) – just use a spoon to measure out what you need. You can see the chipotle paste in the bowl with the mayo. The original recipe called for up to twice as much chipotle – I tend to under-heat with chipotle – so I used just a tablespoon instead.

After mixing it up, adding dried cilantro (I learned a lesson recently about dried cilantro – it gives a nice punch of citrusy flavor), I slathered the mixture on the chicken breasts that I’d pounded out to 1/2 inch thick. I’d lightly oiled the baking dish so the meat wouldn’t stick. I also made a lightly moistened panko mixture too – moistened with a little bit of oil and added some more of the dried cilantro. The center picture is the chicken ready to bake. The chicken went into a hot oven for about 15 minutes. There you can see the finished dish, nice and golden brown. From start to finish this dinner took me about 40 minutes.

COSTCO CHICKEN POUCHES: Certainly I’ve mentioned before that I buy those pouches of chicken breasts (fresh) at Costco. The  6 pouches (2 per pouch) are separated and then get thrown into the freezer and I pull them out when I want them. DEFROSTING: The pouch goes into a deep bowl of cold water. I put a big wide pasta bowl on top of the chicken (the bowl just fits into the bigger bowl with enough room for my fingers to grab it), then a heavy object goes in the inner bowl (I use a ceramic canister that sits near the kitchen sink – it’s just decorative, doesn’t contain anything – use something that won’t spill, obviously) to weight down the meat. Sometimes as the pouches defrost they’ll move around in the water (air displacement, I suppose), so that’s why the wide bowl on top needs to keep that chicken under water! You don’t want the chicken pouch(es) to float – the poultry needs to stay submerged. It takes about 2 hours or so (maybe 3) to defrost the chicken, depending on how thick the package is. After 2 hours I massage the pouch – if there is still firm/frozen meat in the middle, it stays in the water for another hour. The cold from the frozen pouch keeps the water cold-cold, enough so there’s no chance of salmonella forming, and yet it’s warm enough that it defrosts easily enough.

POUNDING

Okay, so once I have a defrosted pouch of chicken, I have to pound it thin. Those Costco breasts always contain the chicken tender. I remove that (cut or tear it off) and it becomes just another odd shaped piece of chicken I’m preparing. With the pouch I defrosted for this recipe, the 2 breasts inside were absolutely gigantic, so when I pounded the main breast, it was about 8 inches long and nearly 5 inches wide in the center portion. I cut those pieces in half – much more manageable pieces.  I could have served 6 people (moderate appetites) with that one pouch.

We are back singing in our church choir, so  on rehearsal nights I’ve got to be prompt with dinner on the table by 6 pm. With this dish it will be easy to do! The recipe was adapted quite a bit from a Phillis Carey one I found in one of her cookbooks. I added the cilantro (fresh and dried) and the oiled panko crust. So the idea was hers, but I flew off on a tangent when I made it.

What’s good: certainly the ease of making it. It would even be worthy of a company meal. Now that’s saying something for me to have an “easy” dish I’d make for guests. Does that give you any idea how good this is? And FYI, there is just a little HINT of heat – some people might not even notice it.
What’s not: really nothing. It’s a winner of a recipe.

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Spicy Chipotle Baked Chicken Breasts with Panko Crust

Recipe By: Adapted from a Phillis Carey recipe
Serving Size: 4

1 pound boneless skinless chicken breast halves — (4 pieces)
Salt and freshly ground black pepper to taste
1/3 cup mayonnaise — use light mayo, but make it Best Foods/Hellman’s
1 tablespoon chipotle chile canned in adobo — finely minced or mashed
1 1/2 cups panko bread crumbs
1 1/2 teaspoons dried cilantro — divided use
2 teaspoons canola oil
2 tablespoons fresh cilantro — chopped for garnish

1. Preheat oven to 450°.
2. Trim chicken breasts and pound pieces between two sheets of plastic wrap to an even 1/2 inch thickness.
3. Arrange chicken breasts on a oil rubbed baking dish just large enough to hold the pieces. Season chicken with salt and pepper.
4. In a small bowl combine the mayo and chipotle with a bit of the dried cilantro. Mix well.
5. In another small bowl combine the panko crumbs, remaining dried cilantro and oil. Mix well so all crumbs are coated in oil.
6. Smear the mayo mixture on top of the chicken pieces, then sprinkle the bread crumbs on top of that, covering evenly.
7. Bake for 12-15 minutes (depending on thickness) until chicken is cooked through and bread crumb mixture is nicely browned. Top with chopped cilantro and serve.
Per Serving: 359 Calories; 20g Fat (49.8% calories from fat); 30g Protein; 16g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 254mg Sodium.

Posted in Chicken, on November 10th, 2012.

murgh_korma_chicken_curry

Chicken curry is probably my favorite Indian dish. That’s probably why I have 3 other recipes on my blog for similar dishes. When I had some left over chicken the other night, my first thought was to make it into a curry. I adapted a new recipe for this version, and would definitely make it again. It is more work than some, however. In the mixture above you’ll see some poppy seeds – something I’ve never included in chicken curry before.

The October issue of Saveur magazine contains 150 best recipes from around the world. Recipes that define some regions, countries, cuisines. The article (really it’s almost the entire issue) has loads of lovely photos and brief stories about the recipes. They cover things like Major Grey’s Chutney, Boston Cream Pie, Shepherd’s Pie, Chicken Liver Pate, Mulligatawny Soup, Nasi Goreng, Oxtail Stew, Quiche Lorraine, Felafel, Beef Stroganoff even. And that’s just a smattering of the list. You can peruse all 150 recipes (only 100 made it to the print issue) by clicking on the link above.

This particular recipe is from a restaurant chef (Hemant Mathur from Tulsi in NYC). I did run into a glitch or two just reading the recipe – it wasn’t written with the home cook in mind, I’m guessing, so I’ve re-written it to make it easier (I hope). As I was cooking, I had to look to the recipe dozens of times as the instructions were less than helpful! But I managed. I also adapted the recipe in several ways – I used less heat (fewer serranos); I used already cooked chicken; and I did my best to remove all the whole spices before one of the paste mixtures went into the food processor. Nobody likes to bite into a big chunk of cinnamon bark, a whole allspice or peppercorn. I also used about 1/3 less vegetable oil called for. The recipe also listed rose petals. I didn’t have any without pesticides on them, so I took that out of the recipe completely. I also added a bit more yogurt and cream because I wanted more sauce. I’ve made chicken curries before – here on my blog you’ll find Saffron Chicken Curry, an old Dinah Shore quick curry called Chicken Curry Without Worry, and a 100 Almond Chicken Curry, a delicious one too, using coconut milk. All of these are good. Now I’ve got more competition with this new recipe added to the mix.

As I mentioned above, this took quite a bit more prep time than I’d anticipated just by glancing at the ingredient list (without the little title separators I added in my version below). The first order of business is to get the onions cooking,  since that takes about 45+ minutes. The nut paste can be made while they’re caramelizing. You might get all the spices out and at the ready too. And, mince, chop or slice all the ginger and garlic ahead of time. You need it in several junctures of the recipe preparation. I didn’t caramelize the onions as much as I should have, so my sauce wasn’t as golden brown as the magazine picture. Next time I’ll make more time for the caramelization process.

Most curries are served with rice, and I made some basmati this time. If you read my essay about arsenic in rice, then you already know we should be limiting our intake of rice to 2 half cup servings a week. I did 2 things to improve the odds – I bought Trader Joe’s imported basmati rice from India (which has less arsenic than most) – and I rinsed the rice thoroughly (most of the arsenic is on the outside of each rice grain).  I also measured our servings of rice (I do that anyway for my DH since he must calculate carbs).

What I liked: the all-over-the-map flavors from the variety of spices in this. You’ll be hard pressed to pick out any one spice flavor, however (a good thing). My DH loved it – really loved it. He spoke several superlative words as he was licking his spoon, retrieving every single rice kernel. He even said something like this was one of the best chicken dishes I’ve ever made. I don’t give it that much credit – but yes, he really, really liked it. I did too. I’ll be better organized when I make it next time.
What I didn’t like: well, it’s more labor intensive than I would have wished, but when we tasted the results, it made it all worthwhile.

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Murgh Korma (Creamy Chicken Curry)

Recipe By: Adapted from Saveur, Oct. 2012 (from Hemant Mathur, Tulsi, NYC)
Serving Size: 8
NOTES: FYI – you need garlic and fresh ginger in some quantity – they are used in more than one place in the recipe. I used left over cooked chicken when I made this, but I added the marinade to the cooked chicken anyway, and didn’t cook the chicken except to warm it through.

CHICKEN:
1 pound boneless skinless chicken breasts — cut into 2″ cubes
1 pound boneless skinless chicken thighs — cut into 2″ cubes
1 tablespoon fresh ginger — minced
1 teaspoon minced ginger
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
Kosher salt to taste
NUT PASTE:
1/4 cup blanched almonds
1/4 cup raw cashews
1 tablespoon poppy seeds
1/3 cup water
ONION PASTE:
1/4 cup canola oil
3 cloves garlic — thinly sliced
1 tablespoon black peppercorns
2 teaspoons fennel seeds
3 whole cardamom — whole pods
2 whole whole cloves
1 whole bay leaf
1/2 stick cinnamon
3 large yellow onions — thinly sliced
One 2-inch piece ginger, sliced
SAUCE:
3 tablespoons canola oil
1 tablespoon fresh ginger — finely minced
2 whole serrano peppers — stemmed and minced
1 teaspoon ground turmeric
1/2 teaspoon paprika
1 1/2 cups yogurt — (I used Greek fat-free)
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
Cooked basmati rice (not included in nutrition info)

1. CHICKEN: Toss chicken with 1 T minced ginger, minced garlic, juice, and salt in a bowl; chill 1 hour. Keep sliced ginger,
2. NUT PASTE: Purée almonds, cashews, poppy seeds, and 1/3 cup water in a blender; set nut paste aside.
3. ONION PASTE: Heat 1/4 cup oil in a 6-qt. saucepan over medium-high heat. Add peppercorns, fennel, cardamom, cloves, bay leaf, and cinnamon; cook until toasted, about 2 minutes.
4. Add sliced ginger, garlic slices, and onions; cook over medium heat until deeply caramelized, about 45 minutes. If cooked over high heat the garlic will burn.
5. Remove and discard all of the whole spices and bay leaf (fennel seeds and cardamom seeds without the shell are okay). Purée onion mixture with 1/3 cup water in food processor or blender; set onion paste aside.
6. SAUCE: Add oil to pot over high heat. Add onion paste, remaining ginger, and chiles; cook until oil separates, about 6 minutes, Add turmeric, paprika, and salt; cook for 1 minute.
7. Add chicken; cook until lightly browned, about 8 minutes. Add 1 cup water; bring to a boil, reduce heat to medium-low; cook, covered, for 15 minutes.
8. Add nut paste and yogurt; cook over low heat until emulsified, about 3 minutes. Stir in cream and heat until bubbling. Taste for seasonings (I added both salt and pepper). Serve with basmati rice.
Per Serving: 420 Calories; 29g Fat (59.4% calories from fat); 29g Protein; 15g Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 200mg Sodium.

Posted in Chicken, Salad Dressings, Salads, on October 19th, 2012.

fumi_chinese_chicken_salad

Lest you think that I have run out of ideas for this blog (since this is a re-run), let me just say that at the moment I’m writing this, I have about 12 posts ready in the queue, poised in waiting for me to press the button called “publish.”  It’s just that this old recipe, which I posted in March of 2008, but have been making since the late 70’s sounded so “right” for dinner the other night. And it was. And it just reinforced how much I love this salad! But I updated it some.

My hubby went grocery shopping for me to buy the things I didn’t have on hand (cabbage, Top Ramen, iceberg lettuce). But since I’m always thinking about ways to update my old recipes, I decided to add two other ingredients to this salad – sugar snap peas, and some fresh corn that I would cut off the cob. Otherwise, the recipe is true to its original. I’m sure no self-respecting Chinese would sully the original salad with something like sugar snaps or corn, but they sounded good to me, so I just DID it.

If you want to go to my original post about it, you can read how I first tasted Chinese Chicken Salad at Ming’s in Palo Alto (in about 1978), and was blown away by fresh cilantro (not available then in regular grocery stores).

If you have some left over chicken pieces, have a hankering for a cool, refreshing salad, well, try this. The dressing is sweet and tart, enhanced with toasted sesame oil.

What I liked: everything about it – the textures, the sweet and sour dressing, even the little crunchy Top Ramen noodles that get crushed in the salad.

What I didn’t like: nothing! This is a favorite salad.

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Fumi Chinese Chicken Salad (Updated)

Recipe By: Adapted from a luncheon I attended some years ago.
Serving Size: 8
NOTES: If you don’t add lettuce to this dish, it will keep for a few days, but the lettuce wilts, obviously, within a few hours. If you choose to do that, add twice as much cabbage. If you want to make this lower in fat, switch the proportion of oil and rice wine vinegar. This salad requires a surprising amount of dressing. The recipe indicates it serves 8. It will, if in moderate, lunch-sized servings. For a dinner entree, this served 6.

SALAD:
1/2 head cabbage — chopped
1 bunch green onions — minced
6 ounces Top Ramen — noodles only, not seasoning packets (chicken flavor)
6 cups chicken breasts
1/4 cup sliced almonds
1/4 cup toasted sesame seeds
1 bunch cilantro — minced
1/2 whole hothouse cucumber — chopped
3 cups lettuce, iceberg — sliced
1 cup sugar snap peas — chopped
2 corn on cob, whole — cut off the cob, raw
DRESSING:
2/3 cup canola oil
1/3 cup seasoned rice vinegar
2 teaspoons dark sesame oil
1 1/2 tablespoons sugar — [I used Truvia]
1 tablespoon pepper
2 teaspoons salt
1 tablespoon peanut butter — optional

1. CHICKEN: If you have the time, steep (cook) the chicken by bringing a few cups of water to a boil, add a cut-up carrot, an onion, a bay leaf and some celery, simmer for a few minutes, then add the chicken to the pot. Bring to a boil again and gently simmer for 5 minutes (yes, five minutes). Turn off the heat, cover, and set aside for at least 30 minutes, then remove chicken to cool. Save broth for another purpose, if desired. When chicken is cool, shred or chop into small bite-sized pieces. You may also use leftover chicken for this. This steeping method will give you a very tender and moist piece of chicken. If the chicken is very cold (or partially frozen) you will need to simmer it longer. If using any chicken pieces with bones, make sure when you chop the chicken, it is cooked through before adding to the salad.
2. DRESSING: In a jar heat the rice wine vinegar and sugar in the microwave just hot enough so the sugar dissolves. Allow to cool, then add other ingredients, shake well, and set aside until ready to serve.
3. SALAD: chop up the cabbage, lettuce, onions, sugar snap peas, corn and cucumber. Toss these things in a large salad bowl until well mixed, then add in cilantro and chicken and mix a little. Top with almonds, sesame seeds and Top Ramen noodles. Pour dressing (you’ll use most of it) over and toss well. If desired, you may sprinkle some more toasted sesame seeds on top.

Posted in Chicken, on August 19th, 2012.

chicken_barbere

Chicken drumsticks baked long and slow with a collection of spices (no herbs) in an Ethiopian style. They’re baked and baked and baked until the meat almost falls off the bone.

If you’re a regular reader of my blog, you hopefully glanced through the review I did recently of the memoir by Marcus Samuelsson a couple of weeks ago. His book Yes, Chef: A Memoir was really interesting to me. He has quite a story to tell of his life and he’s still a young man! One particular thing he mentioned was about discovering the spice mixture, berbere. He was born in Ethiopia, but was adopted as a very young child to Sweden (he and his sister were orphaned in Addis Ababa when their mother died of TB). It wasn’t until he was an adult that he heard about berbere, but one of his passions (still) is “chasing flavors,” as he calls it. He wants to prepare foods that shine with flavor. Over his career when he discovers something new and wonderful, he gets obsessed with it and tries to find ways to use it, maybe in unexpected ways, combining cross-cultural dishes (like Swedish and Ethiopian). When he finally tasted berbere, he had an epiphany, feeling in his soul that he “knew” that mixture.

Having never even heard of berbere before, I wanted to try it. I had all the ingredients to make it; it was just a matter of combining them. So here’s what’s in it:

fenugreek_ingredients

fenugreek_seedsThere is one rather unusual ingredient there – fenugreek. It’s a frequent visitor to Indian cuisine. I had some of the dried seeds in my spice pantry. Here’s what they look like, see photo at right. I didn’t know a thing about fenugreek. So, Wikipedia to the rescue. Charred fenugreek seeds have been recovered from Iraq, (radiocarbon dating to 4000 BC) as well as desiccated seeds from the tomb of Tutankhamen. Cato the Elder lists fenugreek with clover and vetch as crops grown to feed cattle. Both leaves and seeds are used. Some cultures make a tea from the leaves. And it’s frequently used as part of the flavoring in imitation maple syrup. Imagine that? India is the largest producer of the seeds. Fenugreek was (is?) given to new mothers to help increase lactation. It’s also known as an aide to prevent diabetes. Amazing! Who knew? I ground up the fenugreek in my spice grinder. Since I’ve had the fenugreek for about 2-3 years, I increased the amount I used since I know spices lose their potency the longer they sit on a shelf. By itself it doesn’t taste like much. I think it’s used in curries, although it doesn’t taste like curry at all.

berbereAnyway, that’s what’s in it. So I combined all those ingredients, mixed them up and there you have berbere. I think it can be very spicy hot! The predominant flavoring is paprika. The recipe called for a T. of hot paprika. I don’t have hot, but I do have half-sharp that I bought the last time we visited Budapest, which is a mixture of hot and mild. That’s what I used. Some people use cayenne instead. Whoa! That really would be hot!

chicken berbereIn this chicken dish you have the option of using half of the mixture, or all of it. The more you use, the hotter it will be, obviously! The chicken pieces are lightly coated with peanut oil (or butter), then you sprinkle the berbere all over them. They’re roasted in a 325° oven for 90 minutes, all wrapped up in foil. Then you remove the foil from the top and put it back in the oven for about 30 minutes or so. The originator of this recipe indicated that he prefers the chicken to be meltingly tender, falling-off-the-bone tender, so he says you can continue to bake it for a long time. The chicken isn’t browned – it’s just rubbed with oil, tossed with the berbere, and baked. Easy, easy. In the photo at right they’re reversed – first you bake in foil, then you remove the top foil and bake longer. The chicken creates a lot of juice – it can be used to baste the chicken if you have time, and also to drizzle over rice as a side dish.

So, what’s the verdict? Loved it. The combo of spices is just amazing. Well, maybe not amazing. Excellent for sure. Our 18-year old grandson said “wow, Grandma, first I got the heat, then the flavors just kind of exploded in my mouth.” There were 3 of us at the table, and everybody LOVED IT. As a side note, if you make this and have extra berbere left over, you can use it to make a paste/sauce to dip your food into. Scroll down almost to the bottom of the post for the recipe for Awaze Paste. I think Marcus Samuelsson did an interview with Saveur magazine – I found a recipe for the barbere there too. It’s different. Every recipe is just a little different – but they ALL contain paprika, fenugreek and some kind of heat (most Ethiopian recipes use dried chiles – milder versions use just paprika – well, paprika’s from a pepper too, but most Hungarian peppers are mild). You can also make a wet rub for meats – use berbere and some olive oil and/or some red wine until it’s a spreading consistency.

What I liked: the spice combo is really, really tasty. Next time I’ll use nearly all of the spices on the 3 lbs. of chicken – it wasn’t that hot, really. I’d totally cover the chicken in the spices. The other great thing is this dish is super-easy. Oil, rub, wrap in foil and forget it for nearly 2 hours. How much easier could it be?

What I didn’t like: nothing at all. I’ll use more spice next time, though.

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Chicken Berbere (Ethiopian Style)

Recipe By: Simply Recipes (Elise) and it came from Hank Shaw
Serving Size: 8
NOTES: You can do this with chicken wings too, but don’t use breasts – they will dry out.

3 pounds chicken legs — thighs or wings (3 to 4)
2 tablespoons peanut oil — or melted butter (or ghee)
Salt Lemons or limes for serving
SPICE MIX:
2 tablespoons sweet paprika
1 tablespoon hot paprika — or 1-2 teaspoons cayenne
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon ground fenugreek
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

1. Preheat oven to 325°. Coat the drumsticks in the peanut oil or melted butter, then sprinkle with salt.
2. Mix all the spices together in a small bowl. In a large bowl, mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package; you will be cooking the chicken covered for most of the time.
3. Sprinkle more of the spice mix over the drumsticks. You can use all of the spice mix, or stop whenever you want. The more mix, the spicier the chicken. (I would use at least 3/4 of it.) Fold over the foil to seal up the chicken and bake for 90 minutes.
4. At 90 minutes, open up the foil packet to let the chicken continue to cook uncovered. Continue cooking for at least another 15 minutes, and as long as you like. If you want the meat to almost fall off the bone, cook uncovered for another 30-45 minutes.
5. To serve, baste with a little of the sauce that forms at the bottom of the pan, and use the rest to flavor some rice or flatbread. Squeeze some lemon or lime juice over the chicken right before you serve it. A green salad is a good side dish, too.
Per Serving: 276 Calories; 19g Fat (62.1% calories from fat); 23g Protein; 3g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol; 233mg Sodium.

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