Get new posts by email:

Archives

Currently Reading

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.

– – – – – – – – – – – – – – – – – – – – – –

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.

Scroll down to the bottom to view my Blogroll

Posted in Cookies, Desserts, on July 10th, 2015.

classic_brownies_best_ever

Do you have food in the freezer that calls out to you? That sings your name and says “come hither?” Well, there’s a little box of these in my freezer and in the mid-afternoon when I need a pick-me-up, I swear, they start beckoning.

Not really, but they certainly could sing to me. These brownies. Oh my goodness. I’d forgotten all about these, about how fantastic they are, how chocolaty they are. I cut them into small pieces so I wouldn’t get carried away and I do take just ONE of them. I baked them for an event recently and hoped most of them would be eaten, but alas, there were about 15 of them left over. Oh, sigh. They’re in my freezer.

I posted this recipe back in 2007, a couple of months after I started writing this blog, and I waxed glorious about them then, and hadn’t made them since. It’s a recipe from Cook’s Illustrated – according to my notes it was published in 2004 and I think they call them Classic Brownies. The link at left is to my original post. The only thing different about this one is that I used walnuts instead of pecans.

There is one important point – DO use really good quality chocolate. I’m not sayin’ that these won’t be good if you use grocery store, cheaper chocolate. I had a chunk of Valrhona in my pantry and that’s what I used. It calls for unsweetened chocolate. Nothing about the preparation of these is difficult. There are dry ingredients.There are eggs, and then chocolate and butter that are melted together.

You can bake these in a 9×13 pan. Mine?: I used an odd shaped one. One of my cooking teachers recommended brownies_ready_to_bakeMagic Line, a U.S. company that produces real solid aluminum pans. They’re available on amazon in oodles of shapes and sizes. This one I used is a jelly roll pan, but I wasn’t making a jelly roll, obviously. What’s unique about Magic Line is the nice little lip they put on the edges, which makes it much easier to grab the hot pan out of the oven. Anyway, Parrish Magic Line 10 x 15 x 1 Inch Jelly Roll/Cookie Sheet is the one. In the photo at left I’ve lined the pan, both directions, with foil, with edges sticking out, to make it easier to remove once the brownies are cooled.

I wanted to have thinner brownies and more of them; hence I decided to use the larger pan. I baked them slightly less time, about 29 minutes, rather than 30-40 in the 9×13 pan. I used my Thermapen to check the internal temp and took them out when they reached 200° F. And, I used walnuts. I didn’t toast them – I was running low on time that day, so I took a shortcut. But toasting walnuts, or any nuts, before baking with them is a good idea.

What’s GOOD: everything about these is good, providing you like chocolate. The brownies are dense, but not gummy, and they’re just overflowing with good chocolate flavor. Now I remember why they’re called “best ever.” That was a designation from the folks at Cook’s Illustrated. You’ll hear raves, I promise you.

What’s NOT:  nothing, unless you don’t have any good unsweetened chocolate on hand. These are worth making a trip to a specialty store to find the Valrhona. Or Scharfenberger  would be fine too. Just use good chocolate, that’s all I ask!

printer-friendly PDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Classic Brownies (the best classic brownie ever)

Recipe By: Erika Bruce & Adam Reid, Cook’s Illustrated, 2004
Serving Size: 24 (or about 40 if you use the different pan size)

4 ounces walnuts — or pecans, chopped and toasted
1 1/4 cups cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened baking chocolate — chopped fine [I used Valrhona brand]
1 1/2 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325°. Cut 18-inch length foil and fold lengthwise to 8 inch width. Fit foil into length of 13 x 9 inch baking dish (preferably glass), pushing it into corners and up sides of pan; allow excess to overhang pan edge. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, about 4-8 minutes. Set aside to cool. Whisk to combine flour, salt and baking powder in medium bowl. Set aside.
2. Melt chocolate and butter in large heatproof bowl set over saucepan of almost simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in 3 additions, folding with rubber spatula until batter is completely smooth and homogenous.
3. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using them) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30-35 minutes, or until the brownies are at about 200° F on an instant-read thermometer. Cool pan on wire rack at room temperature about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. Store leftovers in airtight container at room temperature up to 3 days (they won’t last that long!). NOTE: I used a 10x15x1 jelly roll pan to bake these, so it made about 40 brownies. When using that sized pan, they baked for about 29 minutes.
Per Serving (if making 24): 224 Calories; 13g Fat (50.2% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 73mg Sodium.

Posted in Cookies, Desserts, on June 30th, 2015.

breadfarms_grahams

Can I just tell you that you have to make these and leave it at that? No, you probably won’t believe me, will you? I don’t use that kind of forceful declaration very often. Well, just believe me, okay?

Often I’m led down a cooking path by the description of a recipe. Maybe it’s something unusual about it – or in it – that piques my interest. Other times it’s because there’s such an interesting background story about it. Or maybe it’s a homegrown recipe from way back. In this case, it’s Molly Wizenberg, of Orangette blog, cookbook fame, and her husband’s restaurant Delancey fame too. I’ve always admired Molly’s writing – she has a gift of building up a great story and I was following her long before she became famous. I read her blog and liked it. This recipe came from her column in Saveur.

And I got hooked on it because of the story. She and her family were on a drive in Washington, and her daughter was hungry. So was everyone in the car and most of the stores were closed in Edison. They found Breadfarm was about to close – they grabbed some things and dived into the bags as they stood in the parking lot. What emanated from them all were ooohs and aaahs. But it was the little package of freshly baked graham crackers that made the biggest impression. They were gone before she arrived home. And, because you’re Molly Wizenberg, you obviously can pick up the phone and tell the people at Breadfarm that you want to feature them and their recipe in an article in Saveur.

I’m ever so glad she did. Normally I’d probably not make home made graham crackers. Crackers, in grahams_closeupgeneral, are a lot of work, and one meal, usually, and they’re gone. But Molly just made this graham cracker/cookie sound so divine that there just wasn’t anything to do but make these. First, however, I had to go shopping. I don’t stock whole wheat flour much – it turns rancid so quickly (the remainder is in the freezer for now). And I certainly had never used whole wheat pastry flour. Had to go to two stores before I found those items. It also uses wheat bran – another thing I don’t keep on hand because it doesn’t keep all that long, either.

Fortunately I read and re-read the recipe before I began to make them. Making these requires several visits to the freezer as the precious little graham cracker cargo are chilled and slightly frozen before baking. I was home anyway, so I was certain to make these at a time when I would have no distractions.

My kitchen freezer is very full. (Actually, this is a mini form of hoarding, I think – I can’t seem to ever get my freezer to some manageable amount of fullness – it’s always chock full.) So I had to slide the cookie sheets with the rolled out cookies/crackers on parchment into my garage freezer (yes, there is room there). It required 2 visits to the freezer, and technically they were supposed to have a 3rd visit, but I did a shortcut on that one.

The batter is easy enough to make – you cream the butter, sugar (she calls for cane sugar, I used moscovado) and honey for awhile, then add the dry ingredients in 3 separate additions and continue mixing until it pulls away from the workbowl using the stand mixer. The batter is divided in half and pressed into a 1-inch thick rectangle on parchment. A 2nd piece of parchment goes on top and a rolling rolled_perforatedpin is used to squeeze down the dough to 1/8 inch thickness.  The recipe says to keep the dough in its rectangular shape. Well, I couldn’t do that – I was handling it too much, so I just lived with the results of an oval shape and re-rolled the scraps. Some time was spent in the freezer, then you poke the crackers with a fork and either perforate the dough into squares, or in my case, I used a square cookie cutter, which worked just fine. Back into the freezer they go, so they’re cold-cold before you bake them. They are separated and placed on a parchment-lined baking sheet. And they’re baked.

And I remind you – you have to make these. They’re just SO good. They’d be loverly with cheese as an after-dinner course. I’m serving them with my lemon velvet gelato on Father’s Day – this won’t post until a week or so later.

What’s GOOD: the taste. Oh my yes, they taste wonderful. And although you will have spent more time than usual making a batch of these, you’ll be glad you did, if you can make the time to do it. They make a very nice snack, or a straight-out cookie. And maybe you’ll think it’s not so bad because it’s almost all whole wheat flours.

What’s NOT: nothing whatsoever is bad about the cookie/cracker. It just takes a bit of time to make. And they’re a little bit fussy – trying to get the dough flat and square as you roll it out – you don’t want them to be thicker on one side than the other, not only would they not bake evenly, but they’d look funny.

printer-friendly PDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Breadfarm’s Graham Crackers _ SAVEUR

Recipe By: From Molly Wizenberg’s blog, Orangette, and Saveur, 2015
Serving Size: 48

1 3/4 cups whole wheat pastry flour
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
1 tablespoon wheat bran — plus 2 teaspoons
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 sticks unsalted butter — softened
2/3 cup unrefined cane sugar — or turbinado sugar [I used moscovado]
2 tablespoons honey

1. In a medium bowl, whisk the flours with the wheat bran, baking soda, salt, and cinnamon.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and honey on medium speed, stopping occasionally to scrape down the sides of the bowl, until the mixture is creamy, 2 minutes. With the mixer on low speed, add the dry ingredients in three batches, stopping as needed to scrape down the bowl, until the flour is fully incorporated.
3. Continue beating until the dough comes together around the paddle, pulling away from the sides of the bowl.
4. Scrape the dough out onto a work surface and gather into a ball. Halve the dough ball and place each half on a 12” x 16” sheet of parchment paper. Pat each half into a 1”-thick rectangle and then cover with another sheet of parchment paper, lining it up with the first. Using a rolling pin, roll each dough half between the sheets of parchment to an even thickness of 1/8”, maintaining its rectangular shape [this was very difficult to do, so I made do with a big oval shape]. Carefully transfer the two dough halves, still between the parchment sheets, onto two baking sheets and freeze for 30 minutes.
5. Remove each sheet from the freezer, and transfer the parchment-wrapped dough sheets to a clean work surface. Remove the top sheet of parchment from each, and working quickly, use a fork or skewer to prick the dough sheets at roughly 1-inch intervals. Using a pizza cutter or a sharp knife, score the dough into 2-inch squares. Trim the scraps, and reserve to use for re-rolling and making more cookies. Return the pricked and scored dough sheets, still in single, large sheets, to the freezer for 15 to 20 minutes, until very firm.
6. Position racks in the upper and lower thirds of the oven, and heat to 350°. Remove the chilled dough sheets from the freezer, and invert each onto a clean work surface. Peel away and discard the parchment paper and, working quickly, separate the dough sheets along the score lines, into individual squares. Place the squares onto three parchment paper-lined baking sheets, spacing them about 1 1/2 inches apart. Chill the squares on the baking sheets for 15 minutes.
7. Bake the squares for 14 minutes, until golden at the edges; rotate the baking sheets front to back and top to bottom halfway through cooking. Transfer to a rack and cool completely. Store in an airtight container at room temperature for up to 2 weeks. [I didn’t quite get 48 cookie/crackers out of my batch – probably because they were just a bit thicker than the 1/8 inch suggested – it’s hard to measure!]
Per Serving: 69 Calories; 4g Fat (49.7% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 46mg Sodium.

Posted in Cookies, on January 30th, 2015.

macadamia_butter_dried_cranberry_cookies

This was a Christmas cookie my friends Cherrie. Jackie and I made when we got together and baked nearly all day in mid-December. I still have cookies in the freezer from that. This cookie isn’t quite what you think – the macadamia nuts are ground up to a paste and become the fat, (in lieu of butter) in the dough, but they’re enhanced with dried cranberries AND chocolate chips. All things to like!

When Cherrie and I were planning what cookies we were going to make this year (we’ve been doing this for about 5 years, I’d guess), we have some favorites. Always we do the Chocolate Almond Saltine Toffee. It’s always #1 on our list. We make a double batch, although we do it one at a time because the caramel is hot and a bit unwieldy.  it’s our all-time favorite cookie. We usually make Peanut Butter Chocolate Chip Cookies for brandied_apricot_barsmy cousin Gary because he’s GF. We always make Cranberry Noels also – they’re #2 on our list, always. And we usually make Mexican Wedding Cookies too. This year, by special request from Cherrie, I made one of her favorite things, my Brandied Apricot Bars. You can see photo at right. I took new photos because what I had on the blog post was a really old and needed some updating.

Cherrie had mentioned to me that she had a can of macadamia nuts she wanted to use up, so shouldn’t we add a new cookie to our list. I said sure – found this recipe I’d saved from a few years ago. It was on Bake or Break’s blog. We decided to double the recipe. Hers made 30. We doubled it and didn’t get quite 60, more like 50 (obviously we made them a bit bigger than she did). We also added a few mini chocolate chips. Just because. They were sitting out on the kitchen counter, so we threw them in.

The cookies are easy to put together. But, there’s no butter in this recipe. As I mentioned above, the macadamia nuts, which are naturally high in fat, become the fat for these cookies. So they’re a bit healthier than some.

These do require a bit of chilling time. We let them chill for half an hour or so, but 10 minutes is all that’s required. I don’t know how much good 10 minutes does since it definitely wouldn’t read the middle of the chunk of cookie dough, but anyway, that’s what it says.

The little one-inch balls get dipped in granulated sugar, pressed down onto parchment-lined baking sheets with a fork and baked. That’s it. These are good. Different. Perfect with a cup of tea or coffee, or for a cookie exchange. Easy too.

What’s GOOD: they’re easy to make. Tasty with the dried cranberries and chocolate chips. You really don’t taste the macadamia nuts, just so you know. If I make these again I think I might add some chopped macadamias just because. I like their taste, and you don’t have any sense that you’re eating them in this cookie. Don’t, however, leave them in chunk form as the ground up nuts provide the glue to hold these cookies together. You’d need to substitute butter in lieu of the nuts if you wanted to change that part. These are very low in fat – only 3 grams per cookie.

What’s NOT: nothing, really.

printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Macadamia Nut Butter Cookies with Dried Cranberries and Chocolate Chips

Recipe By: adapted a little from Bake or Break blog, 2011 (she adapted it from Cooking Light)
Serving Size: 50

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/3 cups macadamia nuts
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 large egg
1 cup dried cranberries — chopped
1/2 cup mini-chocolate chips
2 tablespoons granulated sugar

Note: there is no butter in this cookie – the macadamia nuts are processed to a very fine grind and provide the fat.
1. Whisk together flour, baking soda, salt, and nutmeg. Set aside.
2. Place macadamia nuts in a food processor. Process until smooth, about 2 minutes.
3. In a large bowl, combine processed macadamia nuts, 1/2 cup granulated sugar, and brown sugar using an electric mixer at medium speed. Add vanilla extract and egg. Beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined. Dough will be thick. Stir in cranberries and mini-chocolate chips. Chill dough 10 minutes.
4. Preheat oven to 375°. Line 2 baking sheets with parchment paper or silicone mats.
5. Place 1 tablespoon granulated sugar in a small bowl. Roll dough into balls about 1-inch in diameter. Lightly press each ball into sugar. Place cookie balls, sugar side up, on prepared baking sheets. Gently press the top of each cookie with a fork twice to form a crisscross pattern. Dip fork in water as needed to keep it from sticking to cookies.
6. Bake cookies (1 baking sheet at a time) for 9-11 minutes, or until golden. Remove from pans to wire racks to cool.
Per Serving: 94 Calories; 3g Fat (31.8% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 53mg Sodium.

Posted in Cookies, on November 1st, 2014.

halloween_coffee_potSo, I wasn’t home for Halloween. I drove to San Diego to spend a few days with daughter Sara and her family. Got stuck in a gosh-awful traffic jam that had the northbound freeway completely closed down for over 12 hours. I was already en route southbound when I heard about it on the radio and within about 5 minutes my side of the freeway was creeping along at about 5-10 mph for about 15 miles. Two lanes were closed on my side because the big-rig that jackknifed not only went over on its side, but it hit the center divider (thank goodness for that as it might have kept going across 4 more lanes!) and sent debris into 2 lanes of the southbound lanes. . . .  . photo at left is my friend Cherrie’s coffeepot – she doesn’t use it – it’s just for decoration.

The traffic jam, though not fun to go through, didn’t seriously affect my drive other than delaying it by about 45 minutes – I had dinner with my friend Linda. We went to a favorite restaurant, Blue Ribbon Pizzeria that I’ve written up here on my blog long time ago. It’s in Encinitas. Every time we go there we order the same thing – the Signature (white) Pizza (fresh ricotta, lemon zest, basil, oil) – and we ask for their home made fennel sausage on it as well. Then we order the BLT Salad with the buttermilk dressing. So good. My friend, Linda, recently had heart valve replacement surgery, and I was so glad to see her up and around and looking great. She can’t drive yet, so she was happy to get out of the house.

Later in the evening I drove to Poway to stay with Sara and family. On Friday (yesterday) we drove to Point Loma to show Sabrina (granddaughter) my alma mater (the campus itself). It’s now a college called Point Loma Nazarene University, but when I went there in the 1960s, it was California Western University. Anyway, the campus has grown a lot, but the basics are still there. The dorm I lived in is still there, so I pointed out to Sabrina where my room was the 3 years I was there (I graduated from college in 3 years, by taking 20-22 units per semester and going to summer school, double sessions). We drove past the buildings where I attended most of my classes. We drove down to the beach (well, within about 600 feet of the cliffs there) too. Sabrina and her mom walked the “mall,” the long path that wanders through the middle of the campus. It’s not a huge school.

We had lunch at Dave’s/my yacht club where Dave’s sailboat is still sitting, waiting for the right people to buy it. Sara and I just couldn’t walk out to the slips, the docks, to see the boat – too emotionally tough for both of us – from the clubhouse we couldn’t see it. Probably a good thing. I would have broken down in tears, I know.

saras_sugar_cookies

Returning to Poway after lunch, Sara needed to make chili for a group of friends who were coming over for dinner that evening, and between us we made these sugar cookies. Sara told me she’s been making these for years and years and years. I must admit, I’m not much of a sugar cookie fan. To me, they’re just blah. Sugar, flour, baking powder, shortening and salt. Maybe some vanilla. Kids love them – maybe because they’re bland, but also because they’re a blank page upon pumpkin_cookie_cutter_rolling_pinwhich to decorate. I’m not even much of a fan of sprinkles, but gosh, nearly every kid I’ve known loves them.

BUT, these sugar cookies are a bit different than most – these contain egg and milk, so they produce a more tender cookie. Sara had mixed up the dough the night before, so she rolled out each section (4), cut them out using a pumpkin-shaped cookie cutter, and I (from a bar stool so I could rest my foot) decorated them with – you guessed it – sprinkles.

Do watch the baking time – as you’ll read in the recipe, if you roll the dough thinly, you’ll end up with thinner/crisper cookies. I prefer them that way, but if you want softer cookies, merely roll the dough thicker and bake them longer, but don’t over-bake them. You’ll need to use a bit of trial and error. When you take them out of the oven they’re still soft, but within a few minutes they’ll firm-up. They really should be cooled on a rack, but just be gentle with them as you use a spatula to get them off the cookie sheet. They take 8-10 minutes, or more depending on the thickness or the size cookie you cut.

What’s GOOD: well, they’re sugar cookies. If you’re a fan, you’ll love them. I liked them a lot, considering that sugar cookies aren’t something I ever make, or order, or even take from a plate of cookies if they’re offered. But these – they’re good. Tender yet crisp. You can color them for whatever season you’re in and cut any kind of shape.

What’s NOT: nary a thing. Easy to make. Easy to bake. Easy to decorate if you’re into that. Do start the night before if possible as the dough does need to chill.

printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Sara’s Sugar Cookies

Recipe By: From my daughter, Sara, and she got it from her friend Stephanie.
Serving Size: 36

2/3 cup shortening
1 cup sugar
1 teaspoon vanilla
1 large egg
4 teaspoons milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1. Cream together shortening, sugar, vanilla, egg and milk, until fluffy and light. (If you want to color the dough, do so at this point – in this case it was orange – a mixture of red and yellow.)
2. Combine flour, baking powder and salt. Fold into creamed mixture. Chill dough several hours or overnight (covered).
3. Cut dough into 4 sections and roll out on floured board and cut into desired shapes. Place on cookie sheets, decorate as desired and bake at 375°F for 8-10 minutes. Cool cookies on a rack. If you want softer cookies, roll the dough a bit thicker. If you prefer more crispy cookies, roll the dougth a bit thinner and bake them until you can barely see a hint of golden brown. Definitely do not over-bake them. The yield is an estimate – it depends on how thick or thin you roll the dough, and what kind of cookie cutters you use. We got a yield of about 36 3-inch wide cookies.
Per Serving: 83 Calories; 4g Fat (43.2% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 38mg Sodium.

Posted in Cookies, on October 16th, 2014.

oatella_cookies

Oh my goodness are these ever good. I clipped the recipe out of a recent Food & Wine magazine, thinking well, maybe sometime I’d make them. They may have to become part of my annual Christmas cookie menu. We’ll see.

I have new neighbors. We share a driveway, and so the residents in these two homes need to – for sure – be neighborly. My house actually has an easement on their property so I have ingress and egress (isn’t that the legal language?). They moved in about 10 days ago but I’d actually met them several weeks before because their realtor, Celine, is a friend of mine, and she brought the whole family to my house to see the difference in my view vs. the view next door. We talked about the driveway – I can imagine some people would have concerns.

felicity_julietteAnyway, they’ve moved in now and are settling in. They’re a much younger family with two daughters, 9 and 11. The Mom and I have been texting frequently as she’s had lots and lots of questions about numerous things regarding our adjoining properties. She’s not a cook. Well, let’s rephrase that – she cooks – but only because she needs to feed her family. And because I’ve been kind of stuck in my house the last 12 days healing my foot, she asked if I’d like some company – she would send her two girls over to do something with me – to entertain me. She suggested they could teach me French (Mom is French Canadian and the girls go to a French school). Or I could give them an art lesson. Or, perhaps I’d like to teach them how to make cookies. Imagine your surprise? – I chose the last option. The Mom bought stuff for us, and we made two things, these cookies you see and also a pumpkin chocolate chip cake with a cream cheese frosting, which I’ll post in a few days.

I sat here at my computer in the kitchen, which is right by my baking center area. And I became the instructor – mostly from a seated position. They did all the work including most of the cleaning up. The girls don’t know too much about cooking, although the older one, Felicity, makes numerous breakfast things for the whole family. She makes eggs in various ways and omelets and French toast. But baking? No. I needed to give them lessons in how to use (and be careful of) a stand mixer. How to measure dry and wet things. How to scoop and scrape flour measurements. How to use a plastic spatula, spreading batter, all about scooping cookie dough (and yes, they ate their fair share of dough) and how to bake and turn the sheet half way through. Felicity, the 11-year old, did that part and was duly fearful of the hot oven. I taught her how to do the pulling out and turning. Felicity learned how to chop nuts using a rocking motion with a big butcher knife and the flat of her other hand holding down the blade. She did well. Both girls did a great job and we had so much fun!

Most of the cookies went home with them, but I have about a dozen. So now, about the cookies. They’re an easy cookie to make – the batter/dough is a bit on the dry side, but they are light and crispy when baked. The Nutella – oh gosh – what a great addition to an oatmeal cookie.  (You know what it is, right? A mixture of chocolate and hazelnuts?) The only unusual thing (other than using a full 13-ounce jar of Nutella) is that the cookie uses shortening. I buy the non-hydrogenated stuff and have been on the same small container for about 3-4 years, I think. I almost never use the stuff. It does create a different texture in cookies – a more neutral flavor, I think, and it acts differently in a chemical way, I believe.

Felicity and Juliette used my cookie scoop, placing about 12 cookies on each sheet pan lined with parchment paper. The girls made larger cookies than I might have, but it probably “makes no never-mind” in the flavor. Really large ones would take more baking time, I’m sure. They spread a little bit, so do leave 2 inches of space between the cookies.

What’s GOOD: oh, the flavor of the Nutella. It’s wonderful. And certainly a whole lot easier (and more tasty) than using expensive hazelnuts themselves. Loved the combination of the Nutella and oatmeal. Crispy (which I prefer anyway) and a bit chewy. Warm, they almost have a chewy fudgy quality, but once they cool they’re definitely a cookie. A keeper of a recipe.

What’s NOT: maybe finding Nutella? I think my major grocery stores carry it. Trader Joe’s also makes their own version. I am not a connoisseur of Nutella so I don’t know if TJ’s is as good or not. Also the use of shortening might mean a trip to the grocery store. I was lucky, I had Josee, the girl’s Mom to fetch the grocery list of stuff for me! Hooray!

printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Oatella Cookies

Recipe By: Food & Wine, 9/2014
Serving Size: 60

1 3/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup vegetable shortening — (I use the non-hydrogenated type, not Crisco)
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
13 ounces Nutella
2 cups rolled oats

1. Preheat the oven to 375° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In a stand mixer fitted with the paddle, beat the shortening with both sugars at medium speed until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, scraping down the side of the bowl. Add the Nutella and beat until smooth. Reduce the speed to low and beat in the dry ingredients until just incorporated, then beat in the oats.
2. Scoop 1-tablespoon mounds of dough 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes (mine took 10 minutes), until the edges are lightly browned and the cookies are just set; shift the pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough.
Per Serving: 112 Calories; 6g Fat (44.2% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 46mg Sodium.

Posted in Cookies, on July 10th, 2014.

earl_grey_tea_cookies

I don’t recall when it was that I first read about Earl Grey (tea) cookies (oops, I see I misspelled Grey in the photo). But I remember thinking hmmm, that might be very interesting. So, when I ran across a recipe for them at Food52 not so long ago, I decided to try them.

As it turned out, I came down with a cold 2 days before I was supposed to hostess a group of friends at my home for a book review. In this group the hostess obviously IS the hostess; she also selects the book, and she reviews the book too. So if the hostess gets sick, well, there’s trouble in River City! And I was sick. I’m sick as I write this – on day 3 of this cold. One of my friends agreed to have the group at her home. I took these to her – these cookies and the new cream cheese brownie batch I made also (all prepared a week ago before I had any symptoms, even, of a cold). I also took her all my notes so she could try to lead the discussion. It all worked out fine, she said, and everyone really enjoyed both cookies.

These guys were truly easy to make. But, you do need a coffee (spice) grinder, or in my case I have a coffee grinder that’s used only for grinding up herbs and spices – it’s never used for coffee. So, first off, I selected which Earl Grey tea I was going to use (Republic of Tea) and I put the amount needed into earl_grey_ground_finethe grinder, and let it whirl. Make sure you grind the tea into a complete powder – not just ground up like coffee. You want it to almost disappear in the dough – although with a dark color, of course you can’t do that. In the cookies in the photo, you can see the tea in it, obviously.

There at left you can see the tea ground to a fine powder. It probably could have been chopped even finer. Remember, Earl Grey has bergamot in it – and I don’t know whether they use bergamot flowers or also some of the twigs. If there is any question in your mind about whether it’s ground up fine enough, grind it some more. In a cookie I ate, I did find a little tiny bit of grit – so perhaps I didn’t grind it enough myself.

In the original recipe you were offered the choice of using coconut oil as the fat in it, or butter, so since I couldn’t find my coconut oil, obviously I had to use butter. There’s also 2 ounces of cream cheese in this. Otherwise, it’s a relatively standard shortbread kind of cookie. It was chilled for awhile (I ended up chilling it for a couple of days). But it does need to be warmed slightly in order to roll it out. I didn’t get it rolled out uniformly (see picture) but it didn’t seem to matter to the flavor. The dough was quite sticky, so I had to use flour with every smaller amount I rolled up.

The cookies are baked at 375°F for 10-12 minutes. Mine were done at 11 minutes, but your oven might be different. They are baked on parchment paper and you do have to allow them to rest for 10 minutes or so before removing them from the pan. I was able to fit this batch onto two half sheet pans. They freeze just fine too.

In the original recipe the originator of the recipe likes to make sandwich cookies with chocolate ganache in the middle. That sounded richer than I wanted for a morning event, so I just left them as is, and I was certain the chocolate would overpower the tea. They were delicious as is.

What’s GOOD: the subtlety of the tea – you have to concentrate to even taste it. I think it would be really nice with some Earl Grey tea – I haven’t tried it that way as yet, but I have some in the freezer, so I will on some cool morning. They were easy to make and certainly different!

What’s NOT: nothing at all.

printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Earl Grey Tea Cookies

Recipe By: Food52
Serving Size: 45

2 1/2 tablespoons Earl Grey tea — loose leaf
2 1/2 cups all purpose flour
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons cream cheese
6 ounces coconut oil — or 2 cubes unsalted butter
1 teaspoon vanilla extract
2 teaspoons apple juice
Chocolate Ganache for dipped cookies (optional)

1. Grind the tea in a coffee grinder until it’s VERY fine – like powder almost. Place the ground tea, sugar and salt into a food processor and mix together. Then, after each addition of the following, process for a few seconds to combine: flour, butter, cream cheese, vanilla extract and apple juice (last). Once the dough starts forming together, take the dough out of the processor and form into 2 balls. Refrigerate for 1 hour or more.
2. Preheat oven to 375°. Keep one ball chilled while you’re working with the other one. On a slightly floured surface, roll out one ball to a 1/8 inch thickness.
3. Line baking sheet with parchment paper. Once you’ve rolled out the dough, cut out shapes (circles, squares or other type). Very carefully lift each cookie onto the parchment paper. The cookies will not spread, so you can place them on the cookie sheet quite close together. Chill cookie sheet with the cookies on it for less than a minute. Bake for 10-12 minutes. Let the cookies cool on the sheet before you slide them off and let them finish cooling on a wire rack. Keep re-rolling and cutting the shapes until all your dough is gone, or roll dough into a log and freeze for later.
4. If desired you can use chocolate ganache and make sandwich cookies. Or, dip 1/3 of the cookie into chocolate ganache after the cookies have completely cooled off. In this case, make the cookie 1/4-1/2 inch thick and keep the ganache on the thin side so the cookies don’t break.
Per Serving: 69 Calories; 4g Fat (52.3% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 14mg Sodium.

Posted in Cookies, Desserts, on July 6th, 2014.

cream_cheese_brownies_cooks_illus

Since I’ve made cream cheese brownies by an age-old recipe for a lot of years – and liked them – I thought why should I try something different? But as I read about the development of the recipe, I concluded that there probably was sufficient reason to try them.

With an upcoming group of ladies coming to my house for a book review, I decided to make these a week or so ahead. As I read the article in Cook’s Illustrated, the recipe developer talked about never collagebeing completely satisfied with the old recipe – it produced either a dry-ish brownie with a soggy kind of cream cheese middle, or the cream cheese part was chalky and tasteless, or the brownie part was wet and too dense. Or even worse, she found the brownies overpowered the subtle flavors of the cream cheese layer. So, off she went to figure out how to make these a better way. And indeed she did.

The pictures at left: (1) the foil slings; (2) the brownie bottom layer with the cream cheese batter poured over the top; (3) the cream cheese layer has been spread out, then a reserved amount of the chocolate batter is poured on top and then – (4) it’s swirled just 10-12 times, and (5) baked.

Here’s the more detailed directions. First off, you prepare a foil sling for the 8-inch pan (no, don’t use a 9-inch, please!). Get those foil liners folded just right and they fit perfectly. Pressed into the sides and corners, you spray it with baking spray or grease it with butter if you’d prefer.

Then you make the cream cheese filling – it’s easy – the cream cheese is briefly warmed in the microwave, then mixed with sugar, sour cream and a tablespoon of flour. That gets set aside.

Next is the chocolate – it’s melted in a small bowl in the microwave with butter. Then you mix up the main part of the brownies and add in the chocolate. This 8-inch pan uses just 4 ounces of chocolate. That’s all! A small amount of the batter is set aside, then you spread the cream cheese filling on top and dollop the remaining chocolate batter in 6-8 blobs and using a kitchen knife, you swirl it all, leaving a 1/2 inch edge unswirled. Into the oven it goes for 35-40 minutes and they’re done. The brownies need to cool for an hour in the pan, then once removed from the pan still in the foil slings for another hour. So, NO, you can’t eat these immediately! I let them cool a couple of hours, then cut them into smaller than the directed size. I thought my book group friends might like a smaller sized brownie, so I cut the pan into about 1 1/4-inch squares.

What’s GOOD: indeed, these cream cheese brownies had just the right distinction of brownie (chocolate) and cream cheese (filling). You could definitely taste the cream cheese part, but you could also taste the chocolate, but it wasn’t overpowering at all. I used Valrhona chocolate (just about the best out there). These were just delicious. Definitely worth making again.
What’s NOT: nothing in particular – it does take a few extra dishes to make the 2 different layers, though.

printer-friendly CutePDF
Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Cream Cheese Brownies – a Better Way

Recipe By: Cook’s Illustrated 2014
Serving Size: 16

CREAM CHEESE FILLING:
4 ounces cream cheese — cut into 8 pieces
1/2 cup sour cream — full fat
2 tablespoons sugar
1 tablespoon all-purpose flour

BROWNIE BATTER:
2/3 cup all-purpose flour — 3 1/3 ounces
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsweetened chocolate — chopped fine
8 tablespoons unsalted butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract

Notes: As a dessert, a 2×2 inch serving would be fine – but you can cut these into smaller pieces to serve more people – more like a cookie serving. I did that, and got about 40 pieces or so.
1. FILLING: Microwave the cream cheese until soft, about 20-30 seconds. Add sour cream, sugar and flour and whisk to combine. Set aside.
2. Adjust oven rack to middle position and heat oven to 325°F. Make foil slings for an 8-inch sized square pan by folding 2 long sheets of foil so each is 8 inches wide. Lay sheets of foil in pan, perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil, or spray with baking spray.
3. BROWNIE BATTER: Whisk flour, baking powder and salt together in bowl and set aside. Microwave chocolate and butter in bowl at 50% power (so it doesn’t burn), stirring at least twice, until melted, about 1-2 minutes. Watch it carefully.
4. Whisk sugar, eggs and vanilla together in medium bowl. Add melted chocolate mixture (do not clean the small chocolate bowl) and whisk until incorporated. Add flour mixture and fold to combine.
5. Transfer 1/2 cup of batter to the bowl used to melt chocolate. Spread the remaining batter in prepared pan (this is the big bowl of batter). Spread cream cheese filling evenly over batter.
6. Microwave small bowl of reserved batter until warm and pourable (about 10-20 seconds). Using spoon, dollop softened batter over cream cheese filling, about 6-8 dollops. Using knife, swirl batter through cream cheese filling, making marbled pattern – maximum of 10-12 strokes – leaving a 1/2-inch border around edges.
7. Bake until toothpick inserted in center comes out with few moist crumbs attached, 35-40 minutes, rotating pan halfway through baking. Let cool in pan on wire rack for an hour.
8. Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about an hour. Cut into 2-inch squares and serve.
Per Serving: 225 Calories; 14g Fat (54.3% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 117mg Sodium.

Posted in Cookies, on June 17th, 2014.

thin_crispy_cc_cookies

Never let it be said that I passed up trying yet another chocolate chip cookie recipe. And yes, this one is slightly different than most – it uses melted butter in the batter.

There still isn’t all that much cooking going on around my kitchen. This journey of grief just gets in my way. It’s a journey I have to take, though, and I have to learn new routines, learn how to avoid my tough times (evenings mostly – after dark, and weekends in general). I want to find joy in my days, and I do sometimes. I’m so grateful for my friends, who have been very attentive to me, inviting me to go to lunch, to come to their homes for dinner. They’ve all been so understanding. Yesterday I was with some couple friends and I was able to get through the evening without crying even though I did talk about Dave some. We toasted a glass of wine to him. I took a bottle of Cabernet – a really good bottle and shared it with these dear friends. I need to do that as the wine cellar has a LOT of wine in it.

The wine cellar in this house has its own A/C system. A small, little A/C that just cools the 8×10 room that houses the underground cellared wine collection. Dave was the wine connoisseur in our relationship. I enjoyed wine, and liked investigating the nuances of different varietals, and sniffing the glass to pull out the “nose.” But in the last few years I’ve just about stopped drinking wine. No particular reason – I never drank more than about one glass anyway. Dave drank mostly Zinfandel (his favorite), which is a wine that I don’t like much – it’s too zingy, too tart and acidic for me. Only if it was a soft Zin would I share a bottle with him. And when we went out to dinner I’d share wine with him.

In the last couple of months, when I’ve had houseguests or dinner guests I’ve gone down into the cellar to bring out a bottle or two of wine to share. But days go by and I don’t even think about wine. Last month we had a really bad heat wave. Oh my goodness, did we have a heat wave. Temps in the range of 102-105° for 3 days running. And temps in the 90s before and after. It was about a week of really awful heat. On the 2nd day of the over 100° temps, I paused at the stairway that goes down to the wine cellar and thought, “hmmm, I haven’t heard the A/C system running; maybe I’d better check it.” Sure enough, I went into the wine cellar and the temp was 80°. Oh my. Bad news.

The A/C system regulates the temp at 58°. I had no idea how long it hadn’t been working. It had been over a week since I’d been down in the cellar myself to bring up a bottle of wine. Immediately I phoned the guy who has done all the repairs to that wine cellar system. He’s a one-man-band, though. He didn’t call me back. Oh-oh. I phoned him again the next morning. No response. Well, cut to the chase here. He finally answered my call that night, told me that he had received over 100 phone calls from wine cellar customers (because of the heat wave), and the soonest he could come to look at mine was about 5 days off. Not good news, but I really didn’t want to try finding somebody else. Dave trusted this fellow and under normal circumstances he’s able to come within a day. All that wine – there must be 800 or so bottles of wine in the cellar – sitting at 80°. What that does is prematurely age the wine. And it means that I couldn’t possibly sell the contents of the wine cellar because they’re now “damaged goods.” So I’m going to have to seek out the older bottles and drink them – take them to friends – take them along when I join friends for dinner, etc.

At first I beat myself up because I knew how upset Dave would have been about this. I berated myself for not checking the wine cellar more frequently. I tried asking myself, “what would Dave do?” He’d have been frantic. Not just moderately frantic, but major(ly) frantic. Angry. Annoyed because the repair guy wouldn’t call back. But once I had the date set for repair, I just had to accept what had happened. I couldn’t do anything about it. I put a vertical fan down there, left the door open and ran that fan 24/7. I don’t really know that it did much good (the temp in the cellar was 78° once the heat wave abated) but I let it run consistently for the remaining days.

Even when the guy came, he discovered it was the starter on the A/C (not the coolant, which is what I’d suspected). And, of course, he didn’t have one. He came the following day and installed it. At that point it took nearly 48 more hours for the wine cellar to get back down to 58°.

All that said, I’m just finding it difficult to take care of everything. I live in a big house and have no plans to move in the near future, but houses (especially 30+ year old ones) have problems and need repairs. Some days I feel a bit overwhelmed with it all.

So, this particular day I was feeling kind of sorry for myself (not an uncommon grief emotion), so I baked cookies and took some to the dinner with friends. And I went into the wine cellar and brought up a $45 bottle of Cab and took that along too, to their  home to enjoy. And I had a glass – it was gosh darned good, I will say. Full of fruit notes and had a beautiful nose.

thin_crispy_cc_batterThis cookie recipe started with one of my cookbooks from America’s Test Kitchen. I made one addition (walnuts added to the batter because I like them). As I mentioned at the top, this recipe is different in that it called for melted butter (melted, then cooled before using it). It makes a different kind of consistency – I stood at the kitchen counter looking at the batter and tried to come up with some way to describe it – it’s more shiny (from the butter) and it looks and feels greasy. That’s not a bad thing – don’t misunderstand – that’s just how I’m describing the batter. Made no never-mind with the results whether it looked greasy or not!

These cookies didn’t turn out as thin as I’d thought they’d be – I doubled the recipe – and I didn’t measure the corn syrup – I just eyeballed it – perhaps I didn’t add as much as I should have. I also guessed at the milk. Actually, I didn’t have any milk, just cream. But that wouldn’t have made any thin_crispy_cc_ballsdifference. I used my handy-dandy cookie scoop for them – you bake these cookies on parchment paper. It took awhile as the recipe says to bake them just one sheet at a time. I did make some of them without walnuts, then added in the nuts for the second half of the batter. Either way they’re good.

What’s GOOD: I like the texture – they’re definitely crispy. I like that – I prefer crispy anyway. I’ve only eaten one so far, but with that, I liked them just fine. I used Ghiradelli 60% cocoa chips, which provide good, solid dark chocolate flavor. Would I make them again? Maybe. Perhaps the next batch I’ll go back to the one from Silver Moon. Look them up on my index. They’re my favorites, I think.
What’s NOT: nothing really. Liked them just fine.

printer-friendly CutePDF
Files: MasterCook 5+ and MasterCook 14 (click on link to open in MC)

* Exported from MasterCook *

Thin and Crispy Chocolate Chip Cookies

Recipe By: Adapted slightly from America’s Test Kitchen
Serving Size: 80

2 2/3 cups all purpose flour — 15 ounces
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter — melted and cooled
1 cup granulated sugar
2/3 cup packed light brown sugar
1/4 cup light corn syrup
2 large egg yolks
2 tablespoons milk
4 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup walnuts — chopped (optional)

Notes: I don’t believe I got 80 cookies from this batch – mine were thicker than they were supposed to be anyway. But they tasted just fine!
1. Preheat the oven to 375°F. Line large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg yolks, milk, and vanilla and beat well until combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips and the nuts (if using). The dough will be very loose, sticky, and more like batter in consistency.
4. Make tablespoon sized balls, or use a cookie scoop and place on the prepared baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking.
5. Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature or place in plastic bags and freeze.
Per Serving: 82 Calories; 4g Fat (45.6% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 32mg Sodium.

Posted in Cookies, on June 9th, 2014.

lemon_blondies_lemon_glaze

What can I tell ya’? These are just delicious. So lemony and very tender. Yet they’re almost like a pound cake (cookie) but with lemon and then the tangy lemon glaze. All good. And easy.

At most of Phillis Carey’s cooking classes she serves dessert. Even though the class may be about fish (like this one) or chicken, she knows her audience – we always like a bite of sweet before we leave. We weren’t disappointed in these really good cookie/cake bars.

They’re pretty simple – you mix up the cake batter, pour it into an 8-inch square pan, bake and cool it completely. That’s important. No pouring of the glaze on hot or even warm bars. Cool the cake fully. Meanwhile, you mix up the glaze (powdered sugar, lemon juice and lemon zest) and when the bars are ready, you pour it on and ideally, use an offset spatula to spread it out to all the edges. The glaze is not thick at all, so you do need to work at working it out to those far corners. But worth it, and it’s not hard – just take the extra few seconds to spread it quickly.

What’s GOOD: loved the lemony flavor. Loved the texture of the cake/bars. Loved the lemon zest. Loved it all. Worth making for sure.

What’s NOT: nothing that I can think of.

printer-friendly CutePDF

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

* Exported from MasterCook *

Moist Lemon Blondies with Lemon Glaze

Recipe By: From a cooking class with Phillis Carey, 2014
Serving Size: 9

1/2 cup unsalted butter — (one stick) softened
3/4 cup sugar
2 large eggs
1/4 teaspoon salt
2 tablespoons lemon juice
2 1/2 teaspoons lemon zest
3/4 cup flour
GLAZE:
1/2 cup powdered sugar
2 teaspoons lemon juice
2 teaspoons lemon zest

1. Preheat oven to 350°F.
2. Cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing until smooth. Add salt, lemon juice, and zest. Mix until combined. Add flour. Mix until combined.
3. Pour batter into 8 x 8 baking pan. Bake for 25 minutes, until edges are just browning and toothpick comes out clean. Remove and allow blondies to cool in the pan, but on a rack.
8. While the bars are in the oven, mix powdered sugar, juice, and zest together in a bowl until it forms a smooth mixture.
9. Pour glaze mixture over room temp blondies. Once glaze has set, cut into squares.
Per Serving: 237 Calories; 11g Fat (42.7% calories from fat); 3g Protein; 32g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 77mg Sodium.

Posted in Cookies, on February 22nd, 2014.

nancy_silvertons_choc_chip_cookies

Just guessing here, but I suppose nearly every well known chef, especially those who are bakers, need to have their own chocolate chip cookie recipe. One that’s just slightly different than others. One that’s either a little more crispy or soft. A little more light colored or dark. Or with caramel, or sea salt. Maybe different nuts. These aren’t that much different than lots of others.

Chocolate chip cookies are mostly a staple around our house. Normally I have a stash of them in the freezer. My DH knows where they hang out and when his blood sugar goes really low, he’s been known to go grab one. But I haven’t had any in the freezer for months. Instead of making one of the usual ones (my favorites – see them highlighted down below), I thought I’d try a new one. This one I got from the Amateur Gourmet blog, but it is Nancy Silverton’s recipe.

What’s different in these? (1) they have more butter in proportion than most; (2) they use bittersweet chocolate rather than semisweet; (3) they require refrigeration before baking; and (4) they’re baked at a lower temperature than most.

As for the taste – you’ll notice the bittersweet flavor – which I like, actually. But even with that, I thought these cookies were too sweet. At least they’re too sweet for me. If I made them again (but I probably won’t) I’d reduce the white sugar. On the rare occasions when I buy or am offered a high-end bakery chocolate chip cookie I notice – almost always – they’re sweeter than even the Tollhouse recipe. Regular (more low-end, like grocery store) bakeries use more sugar to compensate for using inferior or low-end butter, shortening or margarine. Somehow I think they rationalize that if the cookies are sweeter we won’t notice the inferior taste. That’s not the case here, as these use more butter than usual.

The original recipe makes a cookie that is really large – the recipe below was written to serve 24 cookies. I made the cookies smaller (more normal sized) just because when I grab a cookie, I don’t want to eat a ginormous cookie. So I got about 45 cookies, or so.

What’s GOOD: well, they were just okay. I did like the bittersweet chocolate in them, but that’s really about all I liked about them. I’d still go back to my favorite CC cookie recipes (why didn’t I this time, I wonder?), the Chocolate Chip Cookie from Silver Moon Bakery, or the One Bowl Thin Chocolate Chip Cookie recipe. The former is a higher mounded cookie, and the 2nd one is quite thin. Both have my preferred proportion of butter to brown and white sugar in them. Both are more reminiscent of Tollhouse, I think, but I prefer them both to the Tollhouse recipe. This cookie has less brown sugar, yet they’re still too sweet, so they’re more like a white batter CC cookie, which isn’t my preferred type, for sure.

What’s NOT: read above.

printer-friendly CutePDF

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

* Exported from MasterCook *

Nancy Silverton’s Chocolate Chip Cookies

Recipe By: Very slightly adapted from a Nancy Silverton recipe, from Amateur Gourmet blog, 2013
Serving Size: 48

6 ounces walnut halves — (1 1/2 cups)
8 ounces bittersweet chocolate — (about 1 1/2 cups)
2 1/4 sticks unsalted butter — (9 ounces)
1 cup granulated sugar
3/4 cup light brown sugar — packed
1 extra large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups cake flour — [my change]
1/2 teaspoon baking soda
1/2 teaspoon baking powder

NOTE: Since the original recipe called for using all-purpose OR pastry flour, I used half all-purpose and half cake flour, which is almost identical to pastry flour. You may use all all-purpose if that’s all you have. The original also has you make much larger cookies – just 24 for this batch. If you make larger, they’ll take longer to bake.
1. When ready to bake these, preheat the oven to 325° F.
2. Spread the walnuts on a baking sheet. Toast the nuts on the top rack for about 5 to 6 minutes. Shake the pan about halfway through to ensure that the nuts toast evenly. Take care not to overly color the nuts, as that will produce a bitter flavor. Remove the baking pans from the oven, remove the nuts from the baking pans and allow to cool.
3. Using a sharp knife, chop the chocolate into rough 3/8-inch pieces and reserve in a cool place. Then chop the walnut halves coarsely.
4. Fill the bowl of the electric mixer with warm water and let stand for 2 to 3 minutes. Empty the warm water from the mixing bowl and wipe dry with a kitchen towel.
5. Using the paddle attachment, starting on low speed, cream the butter; as it starts to soften, increase the speed to medium. Cream the butter until smooth, about 1 to 2 minutes, scraping the sides of the bowl down as needed. Add the granulated sugar and the brown sugar, mixing until well blended, about 1 minute.
6. In a small mixing bowl, whisk together the egg and the vanilla extract. Then add that mixture, in 2 portions, to the butter mixture, mixing on medium speed between each addition.
7. In a dry, large mixing bowl, stir together the flour, baking soda, and baking powder to combine thoroughly. Add half the flour mixture to the creamed butter, and mix on medium speed for about 1 minute; then add the remaining half and mix until just combined, about 1 more minute.
8. Add the chopped walnuts and the chocolate pieces and mix just until incorporated. Cover the mixer bowl with plastic wrap and refrigerate for one hour.
9. Using a cookie scoop, make 1-inch balls and place on parchment lined cookie sheets and flatten them slightly. (You can sprinkle with sea salt here too, if you’d like.) Bake what you want now, freeze the rest. The cookies take about 12-15 minutes and are done when golden brown around the edges.
10. The cookies are very fragile right out of the oven – carefully remove them to a cooling rack and allow to cool fully before eating.
Per Serving: 112 Calories; 7g Fat (53.8% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 22mg Sodium.

Related Posts Plugin for WordPress, Blogger...