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

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BOOK READING (from Carolyn):

The Concubine, by Norah Lofts. Over the years I’ve read several books about the wives of Henry VIII. All quite fascinating. This one is all about Anne Boleyn. It’s historical fiction, in that the author gives a voice to all the characters, including Henry himself. Henry waited years upon years to have his way with Anne (she holding him off because he still was very married to Catherine of Spain). There’s one tidbit of insight (true? who knows?) that once Henry finally bedded Anne, he was quite disappointed with the act, and barely bothered to visit her bed except to his need for a son, each time equally disappointed (with the act). Such an interesting sideline to the fated life of Henry (and Anne), wanting nothing more than a son to succeed him. Henry did marry Anne Boleyn, but then beheaded her 2 years later, claiming she’d been an adulterer. Many people of the time called Anne The Concubine, hence the title. No one knows for sure whether she was or she wasn’t an adulterer. Made for a good read.

Fellowship Point by Alice Elliott Dark. Oh my goodness. One of the best books I’ve read in a long, long time. I love nothing better than being engrossed in a book, so much that I can’t wait to get back to it. This book takes place in Maine, in some previous decades, and revolves around the friendship between two women and their families. This fictitious area, called Fellowship Point, was purchased by a small group of like-minded couples, as a place to spend the summers raising their children. There was a special land grant for this property, and as these two matriarchs reach old age, their purposes are at odds. The book covers so many subjects (let alone the beauty of the Maine landscape, which plays large) including reflections on aging, writing, land stewardship, family legacies, independence, and responsibility. Secrets are kept and then revealed. I guarantee you’ll be intrigued once you begin the first page.

On Mystic Lake, Kristin Hannah. One of Hannah’s earlier books. Another one I could hardly bear to stop reading. A woman sees her young adult daughter go off to school. In the next breath her husband tells her he’s in love with someone else and leaves. She’s nearly off her hinges. Grief? Yes. Disbelief? Yes. Eventually she retreats to her hometown in Washington State, hoping for some peace and understanding. She meets someone. Well, read the book.

A Wild and Heavenly Place by Robin Oliveira. A very different historical novel about the Pacific Northwest in its very early days. In the fleeting days of youth, in Scotland, a boy and a girl fall in love. The girl, with her family move to America, to some unknown place in Washington Territory. It takes years, but the boy makes his way to America too, to find her. Wishing doesn’t always make the best bedfellows. There is great plenty (coal) and great hardship (from the unforgiving land and equally unforgiving landlords of the coal industry). Very interesting history; liked the book a lot.

The Women, Kristin Hannah. Obviously I’m a fan of Hannah’s writing. She tackles some very difficult subjects, and this one is no different. During the Vietnam War, gullible Americans like me, believed what was delivered via media that there were no women in military service in Vietnam. Not true. Although this book is fiction, it delves deeply into the harsh environment of the nursing corps (and doctors too) who did their best to patch up the thousands of soldiers who could possibly be saved after the ugly battles. Another book I could hardly put down. It also covers PTSD, not only in the badly wounded soldiers, but the doctors and nurses who were bombed and lost lives too. The book is an eye-opener and one every American should read.

The Map Colorist by Rebecca D’Harlingue. Who knew there were such map-coloring artists back in the 1600s. And to find a woman doing it was unheard of. I was very intrigued by the actual art involved, and in this story she had to hide behind her mother’s skill because a young person simply couldn’t do the job, so the publishers thought. Her skill comes to the fore as she begins working with a wealthy man in her Dutch neighborhood. Very intriguing story. D’Harlingue is a very good story teller.

The Paris Novel, Ruth Reichl. Such a cute book – I devoured it. As much for the story as the occasional descriptions of food. Stella receives an unlikely inheritance from her mother – a one way ticket to Paris. The time is right and she goes. Wandering the streets she spots a vintage Dior gown hanging in a consignment store. The store owner insists she try it on, and then insists she buy it and wear it for a night of new adventures. Next stop: oysters at Les Deux Magots. There she meets an octogenarian and her real adventure begins. Hold onto your seat as Stella’s life takes on wings. So cute. A little bit of magical thinking, but plausible and fun from beginning to end. Loved it and could hardly put it down.

In Five Years by Rebecca Serle. Amazon tells it best: “Where do you see yourself in five years? Dannie Kohan lives her life by the numbers. She is nothing like her lifelong best friend—the wild, whimsical, believes-in-fate Bella. Her meticulous planning seems to have paid off after she nails the most important job interview of her career and accepts her boyfriend’s marriage proposal in one fell swoop, falling asleep completely content. But when she awakens, she’s suddenly in a different apartment, with a different ring on her finger, and beside a very different man. Dannie spends one hour exactly five years in the future before she wakes again in her own home on the brink of midnight—but it is one hour she cannot shake. In Five Years is an unforgettable love story, but it is not the one you’re expecting.”

The Paris Daughter, Kristen Harmel. Never ceases to amaze me how authors can come up with a different take on a war novel. Riveting. Two young women meet in a park is Paris in 1939. Elise and Juliette and Juliette’s very young daughter. Elise must run as she’s Jewish, but she entrusts her baby to her friend Juliette. At the end of the war Elise returns to Paris to try to find her daughter. Oh, what a wicked web we weave sometimes. You’ll hang onto every new revelation in her journey to find her daughter.

Master Slave Husband Wife by Ilyon Woo. This book almost defies belief, but it’s a true story. In 1848, an enslaved Black couple, she fairer skinned, him dark skinned, manage to escape bondage by posing as a white woman with her slave (not husband). They journey from Georgia by various means, mere feet from the slave traders trying to find them, with ingenious methods of disguise. They’re handed from one “underground railroad” home to another, in between taking public transportation. Their goal: freedom in Philadelphia. Yet once they get there they don’t feel free, so they continue their journey northward. What a story. Another one every American should read. This book has been given many awards; so worth reading.

The Tiffany Girl by Deanne Gist. Such an interesting story. Flossie Jayne, a student at the Art Institute in NYC, is asked to help THE Mr. Louis Tiffany, finish the very elaborate glass chapel at the Chicago World’s Fair in 1893, when the glassworker’s union goes on strike. Many women were employed (when it was thought they couldn’t possibly have the strength to cut glass), working day and night, to finish the work. This is Flossie’s story, of the people she meets, and foists off, but always with her eye on the dream, succeeding in the art of cut glass design. Very interesting story. If you’ve ever admired Tiffany glass lamps and other decor items, you’ll enjoy learning more about what’s involved in making them.

The Magnificent Lives of Marjorie Post by Allison Pataki. Ah, to live within the life of the rich and famous. This is a book of historical fiction, but is very much the story of Marjorie Merriweather Post. Her life. Her goals. Her daughters. Amazon notes: “Presidents have come and gone, but she has hosted them all. Growing up in the modest farmlands of Battle Creek, Michigan, Marjorie was inspired by a few simple rules: always think for yourself, never take success for granted, and work hard—even when deemed American royalty, even while covered in imperial diamonds. Marjorie had an insatiable drive to live and love and to give more than she got.” Her life wasn’t all sweetness and light. She was a survivor, had a good solid head for business, and married several times. Her life was very Oprah-esque, with fresh flowers in abundance every day, dripping with jewels and custom clothing. But she also knew how to scrimp and remake herself. Fascinating read. Wish I could have met her and  had tea (one of her favorite things).

Fox Creek by William Kent Kreuger. A Cork O’Connor Mystery. Kreuger is known for his love of the land. I’ve been a fan of his work for a long time. This one is new. This one weaves Indian territory and mores with a murder mystery. Very riveting as any mystery should be.

Chenneville, Paulette Jiles. From Amazon: Union soldier John Chenneville suffered a traumatic head wound in battle. His recovery took the better part of a year as he struggled to regain his senses and mobility. By the time he returned home, the Civil War was over, but tragedy awaited. John’s beloved sister and her family had been brutally murdered.” This is the story of his dogged, relentless journey to find and kill the killer. Grip your seat as he weathers some very treacherous adventures. Really good read, rugged outdoors kind of story. I’ve loved Jiles’ writing ever since I read News of the World by her. She’s a really good story-teller.

The Wave by Sonali Deraniyagala. Oh my goodness. From Amazon: In 2004, at a beach resort on the coast of Sri Lanka, Sonali Deraniyagala and her family—parents, husband, sons—were swept away by a tsunami. Only Sonali survived to tell their tale. This is her account of the nearly incomprehensible event and its aftermath.” I’ll tell you, this is a very hard book to read. The writer, the victim, tells you in intimate detail what happened at the time, immediately after, and then recounts months by month and a loooong time after her journey of grief. She barely functions. Wishes she’d been swept away too. Harrowing account of the facts and the journey of living again.

The Art of Resistance by Justus Rosenberg. From amazon: Unlike any World War II memoir before it. Rosenberg, has spent the past seventy years teaching the classics of literature to American college students. Hidden within him, however, was a remarkable true story of wartime courage and romance worthy of a great novel. Here is Professor Rosenberg’s elegant and gripping chronicle of his youth in Nazi-occupied Europe, when he risked everything to stand against evil.” His parents sent him off to Paris early on to go to school, from Danzig (which likely saved his life), but he becomes the hunted, and eventually part of the underground. Gripping book; well worth reading.

The Royal Librarian by Daisy Wood. A little bit of a reach, but believable nonetheless. A young woman, an accomplished librarian from Austria in 1940, is sent to Windsor to sort the centuries of valuable books, maps and treasures of the Royal Family. She believes she’s on a mission for British intelligence. She very distantly befriends Princess Elizabeth. Years later her sister unearths documentation about her sister, and she undertakes a journey of discovery too. You’ll learn a lot about Windsor Castle, even what they did during the Blitz. Lots of intrigue. Very sweet book and interesting since I love books about the Royal Family.

Long Time Gone by Charlie Donlea. If you watch any crime shows, you know how important DNA is these days. Here is a mystery that comes from familial DNA, in a framework of a current day research project. The protaganist is a fellow (woman) preparing to be a medical examiner. She’s assigned a project regarding DNA, requiring her to submit her own. She knows she was adopted, but nothing more. Oh my, stand by as this book unfolds with drama within nearly every page. Could hardly put it down. Her life is threatened and she doesn’t know who is friend or foe.

A Most Intriguing Lady, by Sarah Ferguson with Marguerite Kaye. Sarah Ferguson, yes, that Sarah Ferguson, the Duchess of York, has now written her second novel. About a very astute young woman who deftly avoids the marriage mart, but comes from the ton. She wants to “do” something with her life other than be a companion to her aging mother. Plenty of characters, some intrigue, a love interest, cute story, you know how it will end, but good reading nevertheless. I liked Ferguson’s first book better, Her Heart for a Compass.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in Breads, Brunch, Desserts, on December 31st, 2014.

Umbrian Apple Cake with Creme Anglaise made with apple cider

Diane Phillips, the cooking instructor who made this, is Italian. And this is her grandmother’s recipe, one that she has made hundreds and hundreds of times over her lifetime. It’s a beautiful cake – almost more like a coffeecake than a dessert cake – but it could be either one. It was scrumptious.

At the cooking class, Diane says her mother is probably rolling over in her grave because she serves this occasionally with a crème Anglaise. The cake is a firmer style – notice it has some bigger holes in it – this isn’t a super-tender kind of cake, but kind of like the difference between white bread and corn bread. They’re just different. The flavors were wonderful, and if I’d felt I could have, I’d have licked the plate of the crème that still clung to it. Someone in our cooking class did just that. My mother would have rolled over in her grave if she’d seen me do that!

In the photo at top you can’t quite see that the apple slices are placed in a decorative pattern, cored-edge down into the batter. Makes for a very pretty look when it’s done. The recipe calls for 5 Golden Delicious apples. Two of them are peeled, cored and diced into the batter itself. The other 3 apples are peeled, cored and sliced, and go into the pattern on the top.

The crème Anglaise starts off with apple juice. But after watching Diane make this, I decided that when I make this myself, I’ll use apple juice concentrate – why go through the process of reducing apple juice when you can use concentrate? The cake can be made 2 days ahead (covered, unrefrigerated). The sauce can be made up to 4 days ahead and can be frozen for up to a month.

What’s GOOD: the sauce was divine. It’s rich, but makes a nice moisturizer for the cake, which is just slightly on the dry side (good dry, though). It could also be served with whipped cream (easier). The cake has very nice flavor from the apples. Diane served this as part of a brunch, but it could be a dessert too.

What’s NOT: the sauce takes a bit of time to make, but hey, you can do it ahead, so do that!

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Umbrian Apple Cake with Cider Creme Anglaise

Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 12

CAKE:
1 cup unsalted butter — softened (can use mild, fruity olive oil if preferred)
1 cup sugar
1/2 teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste — or extract
4 large eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
5 medium Golden Delicious apples — peeled, cored, cut in 1/2″ slices
1/4 cup unsalted butter — melted
3 tablespoons sugar
CIDER CREME ANGLAISE:
2 cups apple juice — or cider
1/2 cup sugar
1 1/2 cups heavy cream
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon vanilla paste
5 large egg yolks

NOTES: To keep apples from turning brown while you make the batter, pour Sprite over them, to cover. Drain and pat dry before proceeding with the recipe.
1. CAKE: Preheat oven to 350°F. Coat the inside of a 10-inch springform pan with nonstick spray (not Pam).
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste. Beat until blended.
4. Add eggs one at a time, beating after each addition.
5. Add flour, baking powder, cinnamon and salt, blending until smooth.
6. Cut 2 of the apples into very small dice and fold them into the batter. Transfer to prepared pan and smooth the top.
7. Arrange the cut apples, core side down (in other words, don’t lay them flat but push them into the batter on the edges) on top of the batter in circles over the entire surface (in the shape of a sun). The apples should be close together. Brush the apples and batter with the melted butter.
8. Generously sprinkle the apples and batter with the 3 tablespoons of sugar.
9. Bake the cake for 50-60 minutes, until the cake pulls away from the side of the pan, and the cake is golden brown. A skewer inserted into the center should come out clean.
10. Cool on a wire rack for 15 minutes, remove the sides of the springform pan and cool completely. Dust top with powdered sugar if desired. The cake will keep, covered, at room temperature, for 24 hours.
11. CREME ANGLAISE: In a 2-quart saucepan, heat the cider and 1/2 cup of sugar. Bring to a boil and simmer for 30 minutes, until reduced to 1 cup. Cool the cider completely.
12. In a 2-quart saucepan heat the cream, sugar, cornstarch, vanilla and egg yolks over medium heat, stirring occasionally, about 3 minutes.
13. Continue stirring over medium heat until the mixture thickens and just begins to simmer. Immediately remove from heat and strain through a fine-mesh sieve into a bowl. Add 1/2 cup of the reduced cider to the bowl, cover and refrigerate, stirring occasionally, until well chilled, about 2 hours. Sauce may be served warm or cold. Use any left over sauce in salad dressings, or as a drizzle over ice cream.
DO-AHEAD: The Creme can be refrigerated for up to 4 days, or frozen for a month.
Per Serving (you’ll use just half the sauce): 596 Calories; 34g Fat (51.5% calories from fat); 7g Protein; 66g Carbohydrate; 2g Dietary Fiber; 252mg Cholesterol; 255mg Sodium.

Posted in Desserts, on November 11th, 2014.

halloween_bundt_cake_3

Yes, I know, it’s way past Halloween, but it’s not too late to make pumpkin cake. Just leave off the tarantula, okay?

My friend Cherrie, nearly every year, throws a pre-Halloween lunch for her friends. She is a consummate hostess. She sends out printed invitations (from her computer). She usually does some kind of theme (this year it was witches’ hats), and she always does a bang-up menu. This year she did a delicious and rich crab and pasta casserole, green salad, croissants. She had an appetizer that we halloween_table1all enjoyed on her spacious back deck. It was a beautiful and pleasant day. She set a gorgeous table (did I tell you she has boxes and boxes and boxes of house decorations for every single holiday of the year?).

There at right  below, you can see one of the table settings. halloween_table_settingShe loves doing this – she gets such gratification from the fun time we all have at her house. She cooked for days. She, who has a broken foot and is still wearing a boot (similar to mine, other foot, different injury), yet she cooked a big meal and set this lovely table. We had champagne and other drinks ahead of time, wine with lunch if we wanted it. Then she served dessert. Her friend Karen made the cake, which was just lovely. It’s a light textured cake (my favorite kind), rich with pumpkin pie spices, and has a really nice creamy frosting. The gingersnaps are really only on the top of the cake (none IN the cake) but if you get a little bit of gingersnap crumbs with each bite, you can definitely taste them.

My advice: if you’re going to keep the cake several hours, don’t add the gingersnap crumbs until just before serving, so they’re still extra crunchy. I think Karen said it’s only about 4 gingersnaps – you probably could add a few more. You could also serve this with some ice cream (a bit of calorie overkill, though). The recipe came from Taste of Home.

What’s GOOD: Karen said the cake was cinchy easy to make. She decorated it with Halloween paraphernalia – not in the picture above is a big black “BOO” that was up above the tarantula, stuck into the cake with 2 long picks. I liked the tenderness of the cake – I’m not into dry, firmer cakes, that’s for sure, and this one hit all my favorite pumpkin/fall taste buttons.

What’s NOT: nothing whatsoever. A lovely cake, great to take to an event and if you’re so inclined, decorate it with fall or Halloween trinkets. But don’t forget the gingersnaps. They really added a lovely touch.

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Gingersnap Pumpkin Bundt Cake

Recipe By: Taste of Home, via Cherrie’s friend Karen
Serving Size: 12

15 ounces pumpkin puree
2 cups sugar
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
ICING:
4 ounces cream cheese — softened
1/4 cup butter — softened
1/2 teaspoon vanilla extract
1 3/4 cups confectioners’ sugar
5 gingersnap cookies — crushed (or more, maybe)

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan (bundt).
2. In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture.
3. Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
4. In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cake; sprinkle with crushed cookies. (My note: if you’re gong to keep the cake for several hours, crumble and crush the cookies and garnish the cake at the last minute, lightly tapping the gingersnaps into the frosting. You could also sprinkle more crumbs on each plate – I thought the gingersnaps really added a special flavor to the cake.)
Per Serving: 551 Calories; 28g Fat (44.3% calories from fat); 6g Protein; 72g Carbohydrate; 2g Dietary Fiber; 91mg Cholesterol; 411mg Sodium.

Posted in Desserts, on October 20th, 2014.

cc_pumpkin_pie_spice_bars

So, picture a deliciously tender pumpkin cake with lots of those pumpkin pie spices in it. Then add some mini-chocolate chips, and then add a cream cheese frosting. Oh my.

The recipe comes from a blog that’s no longer being updated, Culinary in the Desert, but I saved this recipe in 2005, when it was posted, because in the fall I’m all over pumpkin anything. Our evenings are starting to cool down (although we’re told we’re having another heat wave here in SoCal later this week) and I almost wanted a sweater to wear this morning.

felicity_julietteAs I mentioned last week, the 2 young neighbor girls came over to cook with me, so I had them make this cake. They could hardly keep their hands out of the baked cake pan, they wanted some so badly. But it had to cool and the frosting needed to be made, spread and then “set,” before we could slice and serve. But oh gosh these are delicious. SO tender. There’s nothing unusual about the recipe – it uses oil, not butter. I always use Libby’s pumpkin because I think theirs is the best out there. I had mini chocolate chips, and there weren’t all that many in the cake. The frosting is a usual kind of cream cheese and butter with some minced walnuts added. I cut these in little bars, about 3 inches long by 1 inch. They’re still definitely a CAKE, not a cookie in case you are confused by the use of the word “bar.” The smaller size makes for easy eating with your hands rather than a knife and fork. I tasted one bar and kept 6-8 more. The rest of them went home with my neighbor girls, Juliette and Felicity.

What’s GOOD: because I love pumpkin, that definitely hits the mark. I loved the few mini choc chips in the cake too. And well, what’s there not to like about a cream cheese frosting? If you wanted to cut down the calories, make about 1/3 less frosting. I had plenty – maybe just a tad too much, but hey, I ate it and liked it just fine. You probably could make it with light cream cheese also.

What’s NOT: there wasn’t anything about these that I didn’t like. Nothing!

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Chocolate Chip-Pumpkin Spice Bars

Recipe By: Culinary in the Desert
Serving Size: 30

BATTER:
1 3/4 cup mashed pumpkin
1 cup canola oil
4 large eggs
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup mini chocolate chips
FROSTING (you can make about 1/3 less of this if you wish):
8 ounces cream cheese — softened (light would probably work)
4 tablespoons butter — softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar — sifted
1/4 cup walnuts — toasted, finely minced (optional)

1. Preheat oven to 350°F. Grease and 10×15″ baking pan or coat with nonstick spray.
2. BATTER: In a large bowl, whisk together pumpkin, oil, eggs, and sugars until combined. In a medium bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened. Scoop batter into pan. Bake until the center springs back when lightly pressed in the center – about 25 to 30 minutes. Remove and place on a wire rack to cool completely.
3. FROSTING: In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost bars and sprinkle half with walnuts and grate some chocolate over the other half if desired. Cool and cut into bar shapes or small squares. Refrigerate after a few hours (cover with plastic wrap). Allow to sit at room temp for about 10 minutes if time permits.
Per Serving: 294 Calories; 15g Fat (43.2% calories from fat); 3g Protein; 40g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 160mg Sodium.

Posted in Desserts, on July 22nd, 2014.

anise_cake_coyote_cafe

Knowing some of you as I do, I’m venturing a guess that many most of you will look at that picture, read the word anise, and just decide nope, it’s not for you. You’d be making a big mistake. You’re going to miss out on a really wonderful taste treat. Curiously, I don’t like licorice. Period. I don’t eat the candy, nor the liqueurs made from it. Yuck. But this cake, oh yes, I love it.

Back in 2007 (a couple of months after I started writing this blog, and my photos were awful, I must tell you!) I posted this recipe. Most of you weren’t reading my blog back then. It was a baby blog, you could say, and I didn’t have all that many readers. Still today I have no idea whether people download recipes or not (I know how many people look at my blog, but downloading the pdf, or the MasterCook files, I don’t know).  This is a recipe I’ve been making for well over 20 years. And not all that often, but when I do make it, it’s always a hit. I had a group of women friends over for a potluck lunch and at the last minute (well, 9:30 for an noon lunch) I decided to whip up this cake. It took about 45 minutes of preparation, then the rest was easy (baking and cooling time).

The original recipe came from Mark Miller’s cookbook Coyote Cafe: Foods from the Great Southwest, Recipes from Coyote Café. Back in the early 80s I was quite enamored with southwestern food (still am, but Mexican food has to stand in since southwestern restaurants have basically been and gone) and on a trip to Santa Fe on a food tour, I ate at Miller’s restaurant. I was smitten. With his cookbook in hand, I have prepared some of the recipes from it, but the standout by far is this cake.

Anise Seed Tip:

When you toast anise, it absolutely mellows out the flavor. There is nothing pungent or strong about the flavor once it’s toasted/roasted. You’ll be amazed. Considering that there’s 4 tablespoons of anise in this cake!

Over the years I’ve changed it some – it’s still resembles his recipe – with eggs, butter, anise seed, sugar, vanilla, flour, etc. But I lightened it up (the texture mostly) a little bit many years ago. I reduced the amount of butter, and I separated the eggs to whip the whites to texturally lighten the cake from a heavy pound cake to just a “cake.” It’s still made in a tube pan, and baked for a little longer.

Let’s talk about anise seed a little bit. You know already that it is part of the licorice family – in some countries anise and fennel go by the same name. They certainly are similar. They’re both very aromatic. stovetop_spice_toaster_pan_mesh_lid_closed

In this recipe, the anise seeds have to be toasted. I have a cute little stovetop spice toaster thing. I bought it years ago and have no recollection where. Might have been in an Indian market, since Indian cuisine uses a lot of toasted spices. It’s about 8 inches long, and the metal pan is little more than paper thin, but that means the spices toast in a jiffy. The mesh lid clips down so when hot spices begin to dance and/or pop, they stovetop_spice_toaster_lid_opendon’t go flying.  Once the pan heats up you absolutely have to be right there at the stove gently shaking the pan – otherwise the spices would burn. It’s a miraculous little thing and when I use it I’m ever so glad I have it. But you can use any old pan – just watch it carefully so the spices don’t burn. Generally it takes 2-4 minutes to toast spices over a medium to medium high heat. As soon as they’re done, however, tip the contents out onto a plate so they don’t continue to toast. With my little toaster, I just set it onto the cold granite countertop, and move it about 3 times, shaking it as I move it and the spices stop toasting.

anise_cake_batterThe cake batter is fairly standard. But it sure looks different because of the finely ground toasted anise seed in it – it makes a lovely taupe color as you can see in the photo at right. I’d just folded in the whipped egg whites when I took that picture. The batter is relatively thick, and you do need to fold those whipped egg whites until you can’t see any streaks. Then it’s scooped into the tube pan, leveled slightly and baked. The original recipe said it baked in 50-60 minutes. Mine takes longer, from 60-80 minutes, depending on your oven. I used my instant read thermometer and baked it until I got a reading of about 200° in several places.

anise_cake_wholeIt cools in the pan for awhile (an hour), then you can remove the outer part of the tube pan. Even though the pan is greased and flour-dusted, I always run a knife around the edge (mine is old – it’s not a nonstick – I think tube pans – mostly designed for making angel food cake aren’t ever supposed to be nonstick). Once the outer rim is removed, then I run a knife underneath the cake and around the center tube and usually the cake will come out of the tube onto your outstretched hand and forearm. Then gently place it onto a cooling rack to cool completely.

I think this is best with nothing but vanilla ice cream or whipped cream – you want the anise flavor to shine through. If you add fruit or syrups or anything, it will just dampen the anise flavor.

What’s GOOD: to me, the anise flavor is just off the charts. When I served this to my group of lady friends they – to a person – raved. And I mean RAVED. The cake isn’t hard to make at all. Do use anise that’s not too old, or it won’t have good flavor. Am sure my jar is at least a year old, but it hadn’t been opened, so I knew it was good. Freeze the left overs, if you have any. It’s best eaten the day it’s made if at all possible.

What’s NOT: well, if you don’t like anise, I’m sorry! But remember, I don’t like licorice and I just adore this cake. You might be a convert to this type of anise flavor.

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Anise Pound Cake a la Coyote Cafe

Recipe By: Adapted some from Mark Miller’s cookbook, Coyote Cafe
Serving Size: 16

3 cups all-purpose flour
1/4 teaspoon salt
14 ounces unsalted butter — softened
2 cups sugar
1 tablespoon baking powder
1 teaspoon vanilla
4 tablespoons anise seed — roasted, ground
5 large eggs — separated
2/3 cup sour cream — (I used a mix of sour cream and Greek yogurt)

1. Preheat oven to 350°. Grease and flour a 10-inch tube pan. Sift together flour and salt, then set aside. To toast the anise seeds, use an iron skillet, or pan with a heavy bottom, if possible. Heat the pan (dry) to medium-high. Add the seeds, and either shake or stir with a spatula until the seeds begin to brown. If they begin to smoke, the heat may be too high – be careful and don’t burn them. You want them to be just past golden brown – but not burned. This will take 2-3 minutes, maybe 4, depending on the heat level. Immediately tip the seeds out onto a big plate (to stop the toasting altogether).
2. Cream the butter with sugar, vanilla and toasted, finely ground anise seed until light, 5-7 minutes. In another bowl, whip the egg whites until they reach stiff peaks and set aside. To the caek batter add the egg yolks, one at a time, mixing well after each addition. Then add dry ingredients alternately with the sour cream. Scrape the bowl well and mix until blended. Then, using a spatula fold in the egg whites until mixed in and no streaks of white are visible. (This is a bit difficult because the batter is thick.)
3. Pour or scoop into prepared pan and bake for approximately 60-75 minutes, until the cake is golden brown and springs back to the touch. If using an instant read thermometer, bake until cake reaches 200°, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool on a rack for about 45 minutes, then run a knife around the outside of the pan and around the center, then remove the outer part of the tube pan. Holding onto the top of the tube, slide a knife all along bottom (between the cake and the bottom of the cake, turning the cake as you go. Unmold the cake onto your outstretched hand, then quickly, but gently, turn it back over onto the cooling rack. Can serve warm.
4. Serve in small slices with vanilla ice cream, or with fresh, sliced summer fruit (peaches, strawberries, other berries) and whipped cream. You’ll have the more predominant anise flavor if you serve it plain with ice cream or whipped cream.
Per Serving: 411 Calories; 24g Fat (52.2% calories from fat); 5g Protein; 45g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 155mg 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.

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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 Desserts, easy, on May 10th, 2014.

tres_leches_cake_slice

If you’ve never had Tres Leches (in Spanish that means 3 milks) cake, you’re really missing something. And I’m just going to say that this one, made from a Nestle boxed mix, is just about as good as any homemade version I’ve ever had. And since it IS a boxed mix, that means it’s super easy. It also means I’m going to go get another box so I can have it on the shelf. (Although, you won’t want to keep sweetened condensed milk – which is in the box – on your pantry shelf for more than a few months as it thickens and darkens.)

My thought was that Tres Leches Cake was Mexican in origin, but when I searched on wikipedia, I found out that it actually may originate from Europe. However, it became popular in Central tres_leches_kitAmerica in the early 1900s (probably when canned milk and sweetened condensed milk proliferated and apparently Carnation and/or other brands included a recipe on the label and since it was distributed throughout Central and South America it became a national dessert in several countries). See the article if you’d like.

Essentially it’s a butter-rich cake (the mix is enough for a 9-inch round cake pan – and do NOT make it in an 8-inch pan – it will never fit) that’s baked, and once it’s cooled for a few minutes you poke jillions of holes all over the cake and pour over it a mixture of sweetened condensed milk, evaporated milk and straight milk (some recipes call fortres_leches_cake_inpan heavy cream but the mix suggests whole milk which was plenty rich enough). The milk mixture is not thick, really, and it just fills in all the little holes throughout the cake. It does not sink to the bottom. There at right you can see the cake after it was baked and just after I poured the milk mixture all over it. It sat out on my counter for about 30 minutes while the cake cooled, then into the refrigerator it went. Within about an hour or so every bit of the milk had been absorbed in the cake. Ideally it’s refrigerated for about 4 hours. This is a cake you can NOT leave out on your kitchen counter overnight – all that milk would spoil.

In the photo above left you can see the mix – although the bag with the cake mix I’d already emptied into my mixing bowl. This one is made by Nestle and I found it at my regular supermarket. It contains the cake mix bag, the sweetened condensed milk can (on the left) and a can of evaporated milk (on the right). I also caution you to not use a 9-inch pan that’s shallow. It may fit in a standard 9-inch cake pan, but I happen to have a deeper 9-inch one that was perfect. The cake did shrink some once baked and all the milk mixture did fit in the pan.tres_leches_slice_close

What I want you to notice is that in the photo above, on the plate toward the back of the cake slice you can see just a little bit of the milk/cream. The entire cake is just saturated with the milk, but it doesn’t ooze all over. Just a tiny bit. We had whipped cream with it.

Some recipes you’ll find online have a frosting on top. For me that would be over the top – this cake is very rich and to put frosting on it (unless it was just a whipped cream mixture) would make it too sweet and heavy for me. If you don’t like cake mixes, just do a search for Tres Leches Cake and you’ll find dozens of them to make from scratch. I’ll definitely make this again. I think kids would love this cake.

What’s GOOD: I really, really liked this. Because it’s so moist. It’s also rich and sweet too. It was EASY, which I liked a lot too. Very suitable for guests. For me, the cake has sort-of the texture of bread pudding, but it’s not weight-heavy like bread pudding is. Fabulous.

What’s NOT: I don’t want to know how many calories each slice contains. Just don’t tell me, okay?

Posted in Desserts, on April 24th, 2014.

texas_style_peach_cobbler

In my freezer were 3 containers of peaches from last summer, that I’d frozen. What’s better at this time of year than a fruit cobbler, but made with those luscious slices of fruit that were just so very ripe last July? I’d bought them at Costco, let them finish ripening, then froze them in batches.

The containers of peaches sat front and center in my kitchen freezer, and I looked at them almost every time I opened the darned thing. I’d invited Bud & Cherrie over for dinner (they’re doing a kitchen remodel and are so happy when somebody invites them over so Cherrie doesn’t have to try to cook something in their currently overcrowded outdoor barbecue area and small sink). And son-in-law Todd and granddaughter Taylor were still here too. I had tons of the Pork Shoulder Ragu to serve. Cherrie made a caprese salad when she got here, and I whipped up dessert. Neighbors had dropped off a basket of ready-made appetizers for me (crackers and cheese already combined in a sealed up thingie, some olives and salami too. Perfect. Easy.

In looking on the ‘net for something new and different in the way of a cobbler or crisp or galette or something, I ran across several recipes calling themselves Texas-style. I’d not heard of it, but soon learned that it means there’s more cake part than usual. And it means you pour in the batter first, then pile the peaches on top, but during the baking process the cake/pudding part rises up and nearly covers all the fruit. The fruit is completely encased in the cake part – no layers at all. texas_style_peach_cobbler_twoSounded good to me, and this particular one sounded especially good because it had a sugar and lemon zest topping sprinkled on the top just before baking. That meant that each serving had a bit of this lovely sugary crust thing, nicely browned in places. Yummy. The recipe came from Cook’s Country, though I got it from a website called scarletbakes.com.

The batter is rich – the whole dish requires 3 cubes of butter, but it does serve a bunch – at least 10 people if you don’t serve Texas sized portions. Just normal servings, and loaded on top with whipped cream, thank you! In Texas sometimes this is served with both vanilla ice cream and whipped cream. That’s seemed a bit much in my book. I prefer the whipped cream. Preferably you serve this warm, but a couple of nights later I took it to our son’s house for dinner and a couple of people preferred it cold. I think I like warm better, but room temp obviously would work too. Sorry you can’t really see the top of it – when someone put whipped cream on it, it kind of covered all the crunchy sugary lemon zesty topping.

What’s GOOD: loved the crunchy, sugary topping – a couple of people mentioned they liked that part best. The ratio of cake or shortcake or whatever you call that part was good, to the amount of fruit – I liked it, but then we served it with ample whipped cream to make it plenty moist anyway. It does have more cake/batter than most such cobblers. This is more like a cake with peaches in it than peaches with a topping. It has far more cake than that! Good, though. I’d definitely make it again. I used a slightly smaller oval dish – the recipe called for a 9×13 and I should have used that – because the cake part completely came up and covered the fruit. In a few photos I saw online you could see fruit poking up through the top. But hey, the taste is what’s it’s about anyway. If we’d had this left over the next day I think I might have had some for breakfast, but alas, we ate it up at the 2nd dinner, which was fine.

What’s NOT: absolutely nothing at all. Just be sure to use a 9×13, not something larger or smaller, either one. Exactly 9×13.

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Texas-Style Peach Cobbler

Recipe By: scarlettabakes.com – she got it from Cook’s Country
Serving Size: 10

4 tablespoons unsalted butter — melted (half a cube)
1/4 cup sugar — granulated, divided
2 tablespoons lemon zest
3 cups peaches — roughly chopped (or apricots, plums, nectarines, apples, pears or berries)
BATTER:
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1 1/4 cups unsalted butter — melted (2 1/2 cubes)
1 1/2 cups milk

Notes: Texas style cobbler just means there’s more batter/cake part than usual, and you place the fruit on TOP and as it bakes the cake part rises up and almost covers the fruit. You can use other fruit – plums, nectarines, apples, pears, and you can add some berries to it as well (raspberries, strawberries, blackberries or blueberries).
1. Preheat oven to 350°. Place 4 tablespoons chopped up butter into a 9×13 baking dish and bake until butter is melted, about 3-4 minutes. Remove melted butter and set aside. If the butter has gotten slightly browned, don’t worry – it’ll taste just fine – not burned but golden is fine.
2. Meanwhile, toss 1/4 cup of sugar with lemon zest in a small bowl and set aside.
3. Whisk flour, baking powder, salt and remaining sugar in a large bowl. Melt remaining butter and whisk, with milk, into the flour mixture. Continue whisking until smooth. Pour batter into dish with melted butter (before pouring your batter into your dish, you may want to carefully tilt the dish to ensure that the melted butter is coating the bottom of the dish evenly). Sprinkle fruit pieces evenly over the batter. Top with lemon sugar.
4. Bake until the edges are golden brown, crispy, and pulling away from the edges of the pan, approximately 45-50 minutes. Cool for several minutes and serve warm.
Per Serving: 474 Calories; 29g Fat (53.9% calories from fat); 4g Protein; 52g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 357mg Sodium.

Posted in Desserts, on March 4th, 2014.

olive_oil_gelato

If you’d told me any time in the past that I’d be raving about a gelato made with olive oil, I’d have thought you were crazy. Olive oil and gelato or ice cream just don’t seem to have any affinity for one another. But I was wrong. Dead wrong! This gelato is smooth and heavenly. And I’d have wondered about the prudency of using very expensive olive oil also. Trust me here . . .

Likely I wouldn’t have even made this gelato having seen the recipe – just because I thought it didn’t sound all that appealing. But, because Nancy Silverton devised the recipe for Dario’s Olive Oil Cake that you read about a couple of weeks ago (that I’ve now made twice and I’m very carefully hoarding the few pieces that are left), she offered up the recipe for this gelato that she serves with the cake in one or more of her restaurants. That was a good enough endorsement for me to serve it. The recipe appeared in the Los Angeles Times.

We were going to a dinner party. We have this 4-couple gourmet group that meets every few months, and Peggy & Gary decided to do something way different – we had a vegetarian meal. And meads_green_dooroh, was it ever fabulous. Their coffee/espresso bar and café near downtown Orange, called Mead’s Green Door Café, is on the corner of Chapman and Parker, in case any of you are local readers. It’s the cutest little place – kind of eclectic and homey. They close early on Sundays, so Peggy & Gary hosted our group at the café at 5:00 pm. They’d set up a lovely long table and a kind of a serving/buffet table along another space. Bottles of wine were set out, glasses poured, an appetizer enjoyed, a short tour ensued for those who hadn’t been to the café before, including Peggy’s baking realm in the back. Three of the 4 women are bakers, and we all swooned a little over the TWO Hobarts (Hobart makes an industrial kitchen sized mixer) in the back kitchen, and the 8-foot  x 4 foot long work tables in the center.

I’m going to share some of the recipes from the dinner – including 2 fantastic salads that I can’t wait to make myself (from Sunset Magazine) and Peggy will, she said, share the lentil loaf with balsamic barbecue sauce that was so good, I can’t wait to try also. But today I’m telling you about the olive oil gelato.

The ingredients aren’t all that different – EXCEPT for the olive oil. And how it’s added is also very different. First you make the 6 egg yolk custard with milk, sugar, cornstarch, sugar and some powdered milk. Oh, and a bit of corn syrup and salt. It’s put through a sieve and chilled thoroughly (at least a few hours, but overnight worked for me). Then just before you pour this into the ice cream maker, you slowly pour in and mix gently the cup of heavy cream and the 3/4 cup of very good quality extra virgin olive oil. FYI: I used Trader Joe’s new Reserve EVOO. It mixed in beautifully – no streaks or separation. I poured it into the machine and it became gelato in about 40 minutes. I scooped it all into a freezer container and allowed it to completely freeze overnight.

What’s GOOD: Oh my, yes, this stuff is fabulous. I just can’t quite describe the texture – ever-so smooth and unctuous, is about all I can say. There was no vanilla in it. No flavorings of any kind. So it’s the olive oil that shines through, I guess, but it’s not like you can taste the olive oil. You can’t, really. It has a lovely yellow color with just a tinge of green from the EVOO. But not really green. Don’t for a second think this gelato/ice cream comes out green. It’s just that colors are made up of parts of lots of colors, so you can have yellow with a tinge of green. If I’d put the gelato in a green cup you might have been able to see more of the green. I’ll definitely be making this one again!
What’s NOT: I can’t think of anything we didn’t like about it – everyone raved about it when they tasted it. It did need to sit out on the counter for awhile to be soft enough to scoop, but once we did, it scooped nicely (which isn’t always the case with home made ice cream).

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Olive Oil Gelato

Recipe By: Nancy Silverton, from Mozza cookbook
Serving Size: 8

6 extra large egg yolks
1/4 cup cornstarch
3 cups whole milk
3/4 cup sugar — plus 2 tablespoons
1/4 cup nonfat dry milk powder
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1 cup heavy whipping cream
3/4 cup extra-virgin olive oil — finishing-quality

1. Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. In a medium bowl, whisk together the egg yolks and cornstarch.
2. Combine the milk, sugar, milk powder, corn syrup and salt in a 4-quart saucepan and whisk to break up and dissolve the milk powder. Heat the milk mixture over high heat until it begins to bubble, then immediately remove from the heat.
3. Slowly add one-half cup of the hot milk mixture to the bowl with the eggs, whisking constantly. Continue to whisk in half of the milk, one-half cup at a time, enough to warm the eggs slightly.
4. Pour the egg and milk mixture into the pot with the milk, return the pot to medium-low heat and cook, stirring constantly with the whisk or a wooden spoon, until the gelato base thickens enough to coat the back of a spoon.
5. Pour the gelato base through the strainer into the bowl set over ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
6. Remove the ice cream mixture from the refrigerator, pour it into a bowl and stir in the cream and olive oil. Pour the mixture into the bowl of an ice cream or gelato maker, and spin it according to the machine instructions. Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until you’re ready to serve it. Serve the gelato within a few hours of spinning it, before it hardens. [If made ahead, just allow the container to sit out at room temperature for about 8-10 minutes and the gelato will be soft enough to scoop.]
Per Serving: 492 Calories; 38g Fat (68.7% calories from fat); 6g Protein; 33g Carbohydrate; trace Dietary Fiber; 213mg Cholesterol; 197mg Sodium.

Posted in Desserts, on February 14th, 2014.

darios_olive_oil_cake

So far this year I haven’t urged you, fervently, to cook or bake anything I’ve written up. This recipe is my first fervent call! Oh my goodness, this cake is so darned good. No wonder it was featured in the 2013 L.A. Times top recipe round-up. Read on . . .

The Los Angeles Times may be the only daily newspaper that still has a working test kitchen. As an institution, newspaper test kitchens have kind of slid into oblivion with the cost-cutting going on at nearly every major daily in the country. It’s so sad. I used to look forward to reading the big – really big – food section back a couple of decades ago. The Times still has a food section, but oh, it’s so small. I do read it online occasionally. Most newspapers rely on a bevy of written offerings from a variety of free lance food writers who prepare short stories and provide pictures. So the food editors need only pick and choose, within budget, to include this article, that article, decide which one to “feature,” which ones to discard.

Our more local newspaper, the Orange County Register, doesn’t have a test kitchen. The kitchen shown in occasional articles is the Food Editor’s home kitchen, with photos taken usually by one of the staff photographers. And my guess is that her budget doesn’t allow that very often.

But fortunately, the L.A. Times still tests recipes, still writes articles and has a small coterie of writers who write only for that paper. Like Russ Parsons. Who is likely reaching retirement age. I’ll be sad not to read his short stories when that happens. One of the food writing events at the Times is the annual best-recipe contest. The food section staff cook and bake the “best” recipes from the previous year and narrow them down and down and down. And the results are published in late January to great fanfare.

Anyway, back to this cake. The origin of it is Dario Cecchini’s butcher shop and restaurant deep in the heart of Tuscany – in Panzano in Chianti. It’s a cake his trusty baker Simonetta has been preparing daily for decades. Many people have written about it and there are a few recipes “out there” of a similar style. But this one – oh yes. This one that Nancy Silverton (of La Brea Bakery fame, and now Mozza restaurant) has revised and made possible for a home kitchen. Her recipe makes 2, so I tuned it down, dialed it back and made it for just ONE cake. Although – I’m telling you – maybe you should make TWO and freeze the other one. You’ll be glad . . . . .

Having made it and eaten it, I’ll just say there are very distinct things that are different about this cake: (1) naturally, that it’s made with olive oil as the fat, and GOOD extra virgin olive oil, at that; (2) that it contains 1 1/2 whole oranges, chopped up, peel, pith and all; and (3) the topping is different – sugar, pine nuts and fresh rosemary. And certainly this is a dessert cake, but somehow the pine nuts and fresh rosemary give it a savory tone. And it’s divine.

Raisins are in this cake – and you soak them in Vin Santo, if you have it. That’s an Italian dessert wine, and can vary a lot in sweetness from one winery to another. It’s a common little treat given to nearly everyone after dinner in restaurants in Italy. Well, I didn’t have any, so I scanned my liquor closet and finally settled on a very old bottle of tawny Port. It had faded to a light sherry color and had all kinds of lees in the bottle. I poured it through a sieve and had enough to soak the raisins for awhile. The raisins I have on hand right now are really large – jumbo size and from several varieties of grape, so they’re different colors – in the picture at top you can see one or two that had settled to the bottom of the batter. In the photo at top you can see the orange pith – but you absolutely don’t know you’re eating pith – it comes through clean and sweet.

oranges_choppedThe oranges are Navels, and I cut off the ends, cut them in half, then sliced into half-rounds and chopped to get a very nice mound of chopped orange stuff. I did that ahead. There at right was the plate full of oranges. It’s not necessary to do this in the food processor, although you can if you’d prefer. Just don’t pulverize them – it’s nice to bite into a little chunk of orange now and then in the finished cake.

The recipe calls for pastry flour. Since I didn’t have that on hand, I went online to read about it – all it means is flour that has lower protein, but not as low as cake flour, which is 7-8%. So, I mixed half all-purpose (10-12%) and half cake flour, to reach an approximate 9% protein, which is the level for pastry flour.

Mixing up the cake wasn’t difficult – eggs, the leavening and sugar were combined for several minutes in the stand mixer, then very slowly you pour the extra virgin olive oil down the side of the bowl and into the batter. If you go too fast it spatters anyway, and it might separate. Slow-slow. Then you add the soaked raisins and the flour mixture in 3 separate batches. Once that’s mixed, you turn off the mixer and use a spatula to fold in the oranges.

At this point you do something else a bit different – you let the batter rest for 10 minutes. Why, I don’t know. The only thing I can think of is that the batter is fairly thick, and in order to get the fruit (oranges and raisins) to not sink to the bottom of the tube pan (which they might do anyway) if they’re allowed to sink in the mixing bowl first, then when you pour it into the tube pan they’ll be at the top and perhaps not sink to the bottom before the lifting/leavening keeps them suspended. At any rate, the batter is poured into a buttered and floured tube pan.  You probably could use a olive_oil_cake_ready2_bakespringform pan, but the recipe indicates a tube pan – since the cake is dense (but not really heavy) it will cook more evenly in a tube pan. A Bundt pan will not work because those pans assume you’ll turn the cake upside down, and the top here IS the top in the finished cake. The cake top is sprinkled with granulated sugar (a really nice touch and you do taste it’s crunch in the finished cake), then toasted pine nuts and lastly you sprinkle on minced fresh rosemary, which sticks in the little crevices.

The baking was simple enough – but requires you to visit the oven every 10 minutes. It’s baked for 10 minutes at 400°, then you turn it down to 325° and bake another 10. Turn the pan around, and olive_oil_cake_slicedanother 10, and another 10, until it’s baked a total of about 40 minutes. I should have measured the internal temp, but didn’t. The cake is cooled in the pan, then you’ll want to run a knife around the inner tube, and a spatula slid around the bottom to make sure the cake releases completely. Then you very, ever-so carefully turn the cake out onto your outstretched hand and forearm and carefully place it on a platter or cake plate. You will lose some of the pine nuts and sugar. The cook gets to eat those flying pine nuts (I only had about 10-15 of them fly off). My cake did have a few indentations – I suspect it’s from the amount of fruit. It did not detract one iota from the flavor. You’ll not care a bit.

At Mozza, Nancy Silverton makes this and serves it with olive oil gelato she’s developed. I’ll be trying that. It’ll be posted here if it’s good. Stay tuned. Meanwhile, I’m going to go cut myself another sliver of this outstanding cake.

What’s GOOD: oh gosh. Every single, solitary thing about this cake is exceptional. The taste – the oranges, the texture of the cake, which is light, surprisingly, the rosemary I loved, the pine nuts, and the sprinkling of sugar on the top that becomes slightly crunchy. Divine. Next time I am going to make sure I use small raisins – or I’ll chop the raisins – they were heavy so I think they did sink.
What’s NOT: nothing except you do need to have fresh oranges, and if you can find Vin Santo, fine. Otherwise use white port or a light port. Don’t use sherry – it would come through in the flavor. Do use really good olive oil too – this isn’t exactly a cheapo cake!

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Dario’s Olive Oil Cake

Recipe By: Adapted slightly from a Nancy Silverton recipe, that she adapted from Dario Cecchini in Panzano, Chianti, Italy
Serving Size: 12

1/2 cup raisins
3 tablespoons Vin Santo wine — [I used tawny port]
1 1/2 whole oranges — (including the peel, etc.)
2 large eggs
1/2 cup granulated sugar — plus 2 tablespoons
1/2 cup extra-virgin olive oil — plus 1 tablespoon (use VERY good EVOO)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder — SCANT
14 ounces pastry flour — [I used half all-purpose and half cake flour]
TOPPING:
1/4 cup granulated sugar
1/3 cup pine nuts — toasted
1 tablespoon fresh rosemary

1. Bring the raisins and the Vin Santo to a simmer in a small saucepan, then immediately remove from the heat. Let stand at least 30 minutes, up to overnight. If you are using very large raisins, chop them into smaller pieces before cooking and plumping them.
2. Heat the oven to 400° F. Prepare a (10-inch) angel food cake (tube) pan by generously spraying with cooking spray and dusting with flour.
3. Trim off the ends of the oranges. Halve them through the stem and slice into one-fourth-inch thick sections. Remove any seeds and coarsely chop.
4. In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs, sugar and the leavening over medium high speed until thickened, 3 to 4 minutes.
5. With mixer on medium speed, slowly add olive oil in a slow, steady stream down the side of the bowl until emulsified. Turn the mixer to low and add the flour and soaked raisins (with any remaining liquid) alternately in 3 batches, scraping down the sides of the bowl as needed. The batter should be thick.
6. Remove the bowl from the mixer. Using a rubber spatula, fold chopped oranges into mixture. Set the batter aside for 10 minutes, then pour into the prepared pan.
7. Add topping: sprinkle the pinenuts and sugar over the cake, then add rosemary.
8. Bake the cakes for 10 minutes, then lower the oven temperature to 325° F and continue to bake, rotating the cake every 10 to 15 minutes, until golden brown and a toothpick inserted comes out clean, an additional 30 to 35 minutes. Set pan on a rack and allow to cool to room temp.
9. Run a knife around the inside of the pan and carefully invert it over a large plate to release the cake. Carefully turn it over and transfer it to a large serving plate or cake stand.
Per Serving: 314 Calories; 12g Fat (33.8% calories from fat); 5g Protein; 47g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 451mg Sodium.

Posted in Desserts, on February 4th, 2014.

emily_luchettis_50_year_apple_cake

Why is it called Fifty-Year Apple Cake, you wonder? Because it’s a very old-old apple recipe. Not, as I thought, that it has something to do with heirloom apples. And the photo above doesn’t exactly show you that this cake is mostly apples, cloaked in a small amount of batter that merely binds the apples together. Well, there’s the crumb topping added on top, too. But still, it’s mostly apples.

When we were having a big group at our house one recent evening, I wanted a delicious mid-winter kind of dessert. We are in a Bible study group that’s ongoing, reading the whole Bible in a year (our whole church), but synopsized in a book called The Story, NIV: The Bible as One Continuing Story of God and His People. We get into the most interesting discussions in this group. There are 12 of us if everyone makes it, and we’ve been meeting weekly since late September with a break for Christmas. We enjoy each other. We’re all members of our church, but some of us didn’t know one another. It’s been a very pleasant bonding experience. And I’ve enjoyed having an excuse to bake since I don’t want lots of left overs hanging around for me to snack on.

Anyway, we’ve been hosting it at our house up until now and I’ve served dessert each time. A couple of times someone else helped out. Last week I scanned through my to-try recipes and decided on this one. I will tell you that I erred in the making of this recipe, but it actually didn’t make any difference. It was only now, days later as I’m writing this – and beginning this post that I went online and tried to learn more about the original recipe. That’s when I learned who Emily Luchetti is (a pastry chef in San Francisco). That’s when I realized that the recipe I had put into my MasterCook file was Cheryl Sternman Rule’s riff on the cake. If I’d gone back to her blog post and read it again before I started, I’d have realized it, but I was in a hurry and didn’t. Anyway, I got a little confused about the crumb topping. In actuality, the original recipe didn’t HAVE a crumb topping. That was Cheryl’s addition, among other things. She also took out the walnuts and raisins, switched out some brown sugar for white, and added a whole lot more apples. All of those things are good, and it made for a delicious cake nevertheless. One I’d make again, no question! But I’d be wary of the mistake I made – adding some of the topping to the dry ingredients, which didn’t have any negative effects; it just isn’t necessary, that’s all.

apple_cake_mound_cakepanAt left is a photo of the apple/cake batter before it’s spread out in the pan.

What I did find online is a video of Emily Luchetti making the original of this cake – if you’re interested  – you do have to sign up (free, but you know at some point they’re going to start charging for viewing the videos). The video of Emily will start playing, then it will stop and you have to sign up in order to see the rest of it. If they begin bugging me via email, I’ll just unsubscribe. I don’t know about you, but I get about 30 or more advertising emails a day – all websites I’ve signed up for for some reason and they send me something every day or two, 365 days a year. Some I like to get, but they send things way too often. Annoying.

buttery_crumb_mixtureEmily’s cake didn’t have any brown sugar in it, and half as much apples, so it was a bit more cakey, I’d say, than the recipe you’ll find below. I kind of liked this version, though it’s not true to the original. You’ll find many recipes for a Fifty-Year Apple Cake online (from some heirloom cookbooks, for instance). Even Emily says it’s probably more like 75 or 100 years old since it’s been around so long. She suggests you use a juicy apple (not a Pippin or Granny Smith, which she reserves only for pies). Cheryl used Fuji because it’s what she had. You can also use Gala or Braeburn or Pink Lady. Cheryl didn’t peel the apples at all, just cored and chopped. I mostly peeled mine. The addition (or substitution) of brown sugar gives the cake a much more caramely flavor. One that I liked.

batter_spread_cakepanAt left is the batter all spread out in the pan. In making it, the apples are chopped and you make the cake batter using vegetable oil as the fat in it, add the topping and bake it in a 9×13 parchment lined baking pan. Once cooled, you cut it into squares and serve with powdered sugar, crème fraiche (Emily’s recommendation because she thinks the cake needs something a little tart on it rather than something sweet), sweetened whipped cream or ice cream.

There below right you can see the cake with the topping on it – ready to bake.

apple_cake_ready_to_bakeWhat’s GOOD: a great showcase for good, juicy apples. The cake is dark from the brown sugar and cinnamon (the only spice). It’s a moist and tender cake, worth making. The crumb topping gives it some crunch. Really delicious in every way. Yes, I’d definitely make it again.

What’s NOT: can’t think of anything I didn’t like.

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Emily Luchetti’s Fifty-Year Apple Cake (a riff on)

Recipe By: A Passion for Desserts by Emily Luchetti, adapted by Cheryl Sternman Rule at 5 Second Rule
Serving Size: 20 small servings

2 large eggs
1 cup granulated sugar
1 cup light brown sugar — (packed)
2 teaspoons cinnamon
1/2 cup vegetable oil
1 1/2 pounds Fuji apples — (about 4) or other variety, peels on, chopped (5-6 cups chopped apple)
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup cold (or even frozen) crumb topping from below
Powdered sugar — for sifting over the top
1/2 cup chopped walnuts — (in the original recipe, as well as raisins) optional
CHERYL’S CRUMB TOPPING (you’ll use 1 cup of this for the above cake):
1 cup dark brown sugar — packed
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup unsalted butter — melted and warm
2 1/2 cups all-purpose flour

Notes: The nutrition info on this recipe is incorrect as you do not use all of the crumb topping to make the cake. Next time I make it, I’ll be adding chopped walnuts, probably about 1/2 cup. You could also add raisins.
1. Preheat the oven to 350°F. Grease the sides and corners of a 9×13-inch rectangular cake pan and line the bottom with parchment.
2. In a large mixing bowl, whisk the eggs, two sugars, cinnamon, and oil. Fold in the apples. In a separate bowl, sift the flour, baking soda, and salt. Stir the dry ingredients into the wet, folding and mixing until all the white, floury bits are completely incorporated. The batter will be extremely thick. Continue stirring until you can’t see any white flour crumbs.
3. Scrape the batter into the prepared pan, and use a small offset spatula to work it into the corners. Sprinkle with 1 cups of the crumb topping (see below).
4. Bake in the center of the oven for 45 minutes, until a skewer comes out clean, or until it reaches 210°F on an instant-read thermometer. For neat slices, let cool completely. If desired, sift over a little powdered sugar, but go easy — the cake’s plenty sweet. Or, serve with vanilla ice cream or softly whipped cream sweetened with sugar and vanilla.
5. Cutting it with a metal bench scraper makes better squares. After 24 hours, store any leftover cake in the refrigerator.
6. CRUMB TOPPING: In a medium bowl, stir together both sugars, the salt, and cinnamon. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside. (Freeze what remains and use on any other kind of fruit-based cake or cobbler.) Makes about 3 1/2 cups.
Per Serving (inaccurate because it includes all of the topping and you only use 1 cup of it): 405 Calories; 17g Fat (37.7% calories from fat); 4g Protein; 60g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 302mg Sodium.

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