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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. 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):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

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 Beverages, Desserts, on May 1st, 2010.

The other night was our son’s birthday, and I took a good part of the dinner to their house. Karen made a lovely roast chicken and I made Brussels sprouts with orange brandy and dried cranberries, a green salad with some of the Rose’s Vinaigrette from a week ago, and dessert.

Last weekend we were in No. California and at a winery tasting room I bought a bottle of Earth & Vine’s Black Raspberry Elixir. It’s a bottled fruit concentrate (see photo below right) you can use mostly for beverages, I’d suppose. Although you could probably add it to fresh fruit, or on top of yogurt. The recipes on the bottle are all beverages, some with liquor, some without. The elixir has no alcohol in it – it’s just the straight fruit (both black and red raspberry purees), sugar and lemon juice.

There was no recipe for a float on the label, but it just sounded like something you could do with this, so I made it up in my head. I bought some Haagen-Dazs vanilla bean ice cream, brought along some Chambord and chilled club soda. That’s all there was in it. I looked up a few recipes for root beer floats and then just winged it. For each drink I used about a tablespoon of Chambord, about 2 tablespoons of the black raspberry elixir, about 6 ounces of club soda, then plopped in a nice rounded scoop of the ice cream. A straw was all that was needed. Do make sure the ice cream is really solidly frozen, though. Ours was a bit on the melting side so it oozed into the drink faster than we liked. Still mighty tasty, though. You might have to hunt for the elixirs (there are other flavors, but you can read all about them online at Earth & Vine). Then make up your own combination.
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Black Raspberry Ice Cream Float

Recipe By: My own concoction.
Serving Size: 1

1 tablespoon Chambord liqueur
2 tablespoons Earth & Vine black raspberry elixir
6 ounces club soda
1 scoop vanilla ice cream

1. Into a tall glass (chilled if you have time and space) pour the Chambord, then the elixir.
2. Pour in 6 ounces of club soda, stir to combine, then add the scoop of well-frozen ice cream. Add a straw and serve immediately.0

One Year Ago: A photo of a riddling rack made into an herb garden
Two years ago: Lemon Oregano Vinaigrette
Three years ago: Caramelized Carnitas Tacos

Posted in Desserts, on April 22nd, 2010.

Gosh, isn’t that just gorgeous? I can say that because I didn’t make it, but enjoyed a slice of it. Our daughter-in-law Karen made this delicious cake for Easter Sunday dinner, and we all thought it was fantastic. That’s blood oranges there (Karen got them from her Uncle Ron who grew them), and this cake was a perfect way to show them off. The color was just as brilliant as you see in the photos.

I can’t speak much for the making of this, but Karen said she had no problems with it. It’s made in a 10-inch cast iron frying pan – first the caramel with the wafer-thin blood orange slices, then the cake is spooned in on top of the oranges (after you’ve nicely arranged them, slightly overlapping in concentric circles) and baked. Then you turn it out, upside down and those lovely orange slices take center stage. Karen said her oranges were not consistently red all the way through, so she used the darker slices in the middle and worked outward with the slices that were more orange.

The texture was lovely – the cake has just a few tablespoons of polenta (cornmeal) in it, which gives the cake just a little bit of toothsome crunch. I made a lemon upside down cake about a month ago, which was also really good, but it didn’t contain any polenta or cornmeal. Upside down cakes, which were all the rage back in the 1950’s, maybe even the late 1940’s, have suddenly become very popular again. Back then the only kind anyone made contained canned pineapple slices and a maraschino cherry plopped in the center of each pineapple ring. I’m enjoying the current variations. And this cake was a winner – we all thought it was wonderful.
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Blood Orange Polenta Upside-Down Cake with Whipped Crème Fraîche

Recipe By: Bon Appetit, 3/2010
Serving Size: 8
NOTES: The cake gets baked in the same skillet you use to make the caramel. Here are a few key assembly points to keep in mind after you follow the recipe to make the syrup. (1) As soon as the syrup turns golden amber, take the skillet off the heat; (2) Arrange the orange slices as pictured, overlapping slightly, in concentric circles atop the caramel; (3) Mix the batter and drop it by large spoonfuls atop the orange slices in the skillet, then spread evenly. (Don’t pour the batter; you risk jostling the oranges.)

CAKE:
7 tablespoons sugar — divided, plus 3/4 cup sugar
3 tablespoons water
8 tablespoons unsalted butter — (1 stick) room temperature, divided
3 whole blood oranges — unpeeled, small to medium sized
3/4 cup all-purpose flour — plus 3 tablespoons
3 tablespoons polenta — or coarse yellow cornmeal (preferably stone-ground)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt — coarse
3/4 teaspoon vanilla extract
2 large eggs — separated
6 tablespoons whole milk
WHIPPED CREME FRAICHE:
1 cup creme fraiche — chilled
2 tablespoons sugar

1. CAKE: Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch diameter ovenproof skillet with 8-inch diameter bottom and 2 1/2-inch-high sides. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
2. Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
3. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
4. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
5. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
Crème Fraîche:
1. Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
Cut cake into wedges and serve with dollop of whipped crème fraîche.
Per Serving: 354 Calories; 22g Fat (54.6% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 189mg Sodium.

A year ago: Pickled Grapes
Two years ago: Yucatecan Pickled Onions

Posted in Desserts, on April 21st, 2010.

Our friends, Sue & Lynn, invited us over for dinner the other night, and I always offer to make something. After Sue told me she was making a Persian dinner I read about this recipe at David Lebovitz’ blog. It sounded like a perfect ending to a Persian meal. Although the recipe is actually Moroccan. But the pantry of a Persian kitchen is probably much like one in Morocco, so I hoped it would work.

Anyway, if you don’t already read Lebovitz’ blog, you should. He’s written several cookbooks, but lives in Paris and makes the most interesting things. This recipe came from a cookbook from the Moro Restaurant in London. And perhaps there are lots of similar recipes out there. This one was relatively easy, and so much comfort-food-like.

First you toast the noodles in butter. I measured out the correct amount on my hand-dandy scale. Then they were broken into jillions of pieces. And if there is anything I’d add to the recipe directions (I did below) it’s to break the noodles into smaller pieces. It’s not like you’re eating pasta to twirl around on your fork. So you want the pieces to be small enough to curl into the bowl of a spoon.

It doesn’t take long to brown the noodles, and you do need to watch them so they don’t burn. This step is much like making pilaf – when you brown both raw rice and raw pasta. Anyway, once the noodles are properly browned you add the whole milk and evaporated milk (with sugar, salt and ground cardamom). That mixture is simmered for about 10-15 minutes. Keep tasting the pasta until it’s just barely cooked through then remove from the heat. Then you add the orange oil. The original recipe calls for orange flower water, or rose flower water. I had one of those, but it was old, and had zero taste, so I opted for Lebovitz’ other option, which was orange (olive) oil.

So there’s the photo of the cooked pudding. After it had cooled some, I put a piece of plastic wrap directly on the noodles so the milk/pudding part wouldn’t get a film. Once it had cooled to room temp, then it went into the refrigerator for several hours. The pudding thickens during this process – it seems to be quite milky at first, but I suppose the pasta thickens it some naturally.

David Lebovitz suggested topping the pudding with some reconstituted sour cherries. I was going to do that, but remembered I had some wine-cooked plums (a Plum Compote) in the refrigerator that I’d made a couple of weeks ago. They weren’t overly sweet, so I used those, which gave the dish some vivid color, that’s for sure. And then I chopped up some pistachios to sprinkle on top. It wasn’t in the recipe, but I added a mint leaf also just for color.

This went so well with Sue’s dinner of beef and onion shish kebabs over Persian rice, a lovely green salad and green beans too.
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Moro’s Vermicelli Noodle Pudding

Recipe By: Adapted from Moro East (Ebury) by Sam and Sam Clark
Serving Size: 6 (small servings)

2 tablespoons unsalted butter
4 ounces vermicelli noodles — or angel hair
2 3/4 cups whole milk
3/4 cup evaporated milk — plus 2 tablespoons
1/2 cup sugar
1 pinch salt
1/2 teaspoon ground cardamom
2 teaspoons orange oil
2 tablespoons pistachio nuts — coarsely chopped (unsalted)
plumped sour dried cherries (or a brightly colored plumped fruit)
Garnish: mint leaves

1. Melt the butter in a large saucepan or skillet. Break the noodles into small pieces and add them to the pan (if using nests, break them up first), then cook over moderate heat, stirring vigilantly, for about five minutes, until well-browned.
2. Add the whole milk, evaporated milk, sugar, salt, and cardamom and cook, stirring occasionally, for about ten minutes or so, until the noodles are completely cooked through.
3. Remove from heat and let cool to room temperature. Add the orange oil (or rosewater or orange flower water). Cover with plastic wrap, allowing it to cling to the pudding itself, then refrigerate until thick.
4. Spoon the pudding into individual bowls or glasses and top with coarsely chopped pistachios and plumped dried plums or cherries, if you like. Garnish with fresh mint.
Storage: The pudding will keep in the refrigerator for up to three days. If it becomes too thick, once cool, stir in a little milk to loosen it up.
Per Serving: 309 Calories; 13g Fat (37.6% calories from fat); 9g Protein; 40g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 113mg Sodium.

A year ago: Lemon Buttermilk Pie
Two years ago: Herb Crusted Beef Tenderloin

Posted in Desserts, on March 29th, 2010.

As I look at that photo above I’m struck with the vibrancy of the color. The contrast of the light to dark, the shapes. Since I do draw and paint now and then (not much, lately, I must admit) I’m startled sometimes when I see something that jumps out at me like that.

But we’re not talking art. Just plums. Cooked plums. I had a bunch of plums leftover from the plum sour cream tart I made last week and knew they wouldn’t last long. We ate a few, but I still had about 9 of them left. So I dug out a recipe that I’ve made before for cherries – a Bing cherry compote. We really liked the taste of that one (made last year when Bings were in season), so I just used plums instead. The cherry recipe simmers for about 10 minutes, but this one with plums couldn’t handle that much cooking, as the plums would have turned to mush.

This was served over vanilla ice cream. Delicious. I took one shortcut and didn’t put the spices in a little piece of cheesecloth, so they’re still swimming around in the compote. Could only find the cinnamon stick and one allspice berry. The compote is very dark in color, so whole cloves are just impossible to see!

The ice cream and plum combo  was delightful. The syrup it makes is very tasty because of the allspice, cinnamon and cloves. This takes about 15 minutes to make, beginning to end. Just chill the fruit before serving. You could also serve this plain – it’s good that way too.

Fresh Plum Compote

Recipe By: Adapted from How to Pick a Peach, by Russ Parsons
Serving Size: 8

NOTES: Do keep the flame at a low heat as the plum flesh is very delicate – if you boil it, the fruit will become mush.

1 1/2 pounds plums — fresh, Bing
1/4 cup sugar
2 whole clove
2 whole allspice berry
1 stick cinnamon — about 3 inches long
1/2 cup red wine
1/2 cup water
1 1/2 teaspoons balsamic vinegar

1. Cut the plums in half and remove the pits. Slice the plums (each plum in about 8-10 pieces.
2. In a saucepan add 1/4 cup of red wine and water, and add the sliced plums. Combine in a cheesecloth bag the cinnamon stick, clove and allspice. Tie together and place it into the pan with the plums.
3. Bring the plums to a boil and simmer at a fairly LOW heat for about 5 minutes, while the juices begin the thicken. The plums will still be in one piece.
4. Remove from heat and add the balsamic vinegar to the mixture. Cool, chill, and serve over vanilla ice cream.
Per Serving: 90 Calories; 1g Fat (9.6% calories from fat); 1g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium.
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A year ago: Another chocolate chip cookie (thick and chewy)
Two years ago: Iceberg Wedge with Blue Cheese Dressing

Posted in Desserts, on March 25th, 2010.

It was just a few days ago that I posted – basically – this recipe – but made with blueberries. But at the cooking class where we got to eat the blueberry version, Tarla Fallgatter told us that it would be equally good using plums, and she mentioned Costco had some lovely looking and tasting plums right now.

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Posted in Desserts, on March 19th, 2010.

It’s been some months since I’d been to a Tarla Fallgatter cooking class. I’ve mentioned her here on my blog many times, and there are lots of recipes in my files credited to her. She’s Le Cordon Bleu and La Varenne trained and runs her own catering company, and teaches classes hither and yon. She aims to give us recipes that are do-able for the home cook. She’s also an avid world traveler – she’d just returned from a trip to Southern India when she came to teach us the other day. She was the first chef to show me all about risotto, way back in the early 1980’s. And osso buco – it’s her recipe I always make – when I make it. At the price of veal shanks, that isn’t very often!

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Posted in Breads, Desserts, on March 16th, 2010.

My friend Linda, who came up to visit last week, was telling me all about Tyler Florence, and about how much she enjoys his cookbooks (I bought her one for Christmas), his Food Network programs, and his recipes. Naturally, I had to go check him out. It’s not like I didn’t know who he was – I did – or that I’d never watched his show – I had – but somehow I’d never tried any of his recipes. So, I’ve started to Tivo his programs now, and I’m subscribed to his blog (through his website). And in the process I came across this chocolate banana bread recipe.

At a local restaurant we go to now and then, they offer a tart that always rocks my boat – it’s a very small pastry shell filled with chocolate pudding, with sliced bananas on top, then some whipped cream on top of that, with more bananas. It’s been a year or two since I’ve had one of them, so I thought maybe this chocolate banana bread would sort-of satisfy that flavor need.

The bread is quite easy to make – you just have to have some very ripe bananas. I think Tyler mentions it in his blog piece – gotta have ultra-ripe bananas or it just doesn’t have the flavor he knows it can have. The bread calls for both cocoa – I used Penzey’s natural (which is extra dark), not Dutch processed, which weakens the flavor –  and semisweet chocolate (I used some Ghiradelli chocolate chips I had in the stash). Otherwise, the bread is typical (butter, flour, baking powder, sugar, eggs). It requires little mixing once you get everything all together and it’s baked for a little under an hour. I should have rapped the pan once on the counter (see the air bubbles in the top half of the bread in the photo above), but otherwise it was easy to remove and slice. The taste is really good – I mean really, really good. Very chocolate-y and moderately high on banana flavor too. I like it very much and would definitely make it again.

Chocolate Banana Bread

Recipe By: Tyler Florence (on his website)
Serving Size: 12

NOTES: You won’t need to butter the pan if you use a nonstick bread pan. The bread develops deep cracks during the baking process, but it does flatten some once it cools.

1/2 cup unsalted butter — (1 stick) softened, plus more for the pan
2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 ounces bittersweet chocolate — melted
2 large eggs
3 whole bananas — ripe
1 teaspoon vanilla extract

1. Preheat the oven to 350°F. Butter a 9 x 5-inch loaf pan. Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. In another bowl, cream the butter until lightened, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients just until combined and no streaks of flour are visible; do not overbeat.
2. Pour the batter into the loaf pan. Drop the pan on the counter from about 2-3 inches above it (to pop any air bubbles in the batter) and bake until a toothpick stuck into the center of the bread comes out almost clean, 50 to 60 minutes. Transfer the pan to a rack and cool for at least 15 minutes before unmolding.
Per Serving: 286 Calories; 14g Fat (42.2% calories from fat); 5g Protein; 39g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 233mg Sodium.
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A year ago: Corned Beef Dinner
Two years ago: Fumi Chinese Chicken Salad

Posted in Desserts, on March 9th, 2010.

lemon upside down cake slice

If you enjoy a tart, citrusy dessert, this one is a must fix. If you like pucker-power, but with a sweet and sour finish, you need to make this cake! I’ve made a lemon upside down cake before (with almonds), but it was a PUDDING cake, not an upside down cake. So it’s similar. But different. This one is definitely in the style of the old-fashioned pineapple upside down cakes my mother used to make, with the canned pineapple rings and a maraschino cherry in the center of each ring. Remember those? Some of you may be too young to remember them – a favorite dessert from the 1950’s.

lemon upside down cake full What I have right now is lots of Meyer lemons, with probably another 30 hanging on the tree yet. So last Sunday I decided to feature lemon in every possible way. It was in all but one thing I made. Really. In the lamb marinade, in the dressing on the grilled vegetable salad, in the dressing on the Syrian pita bread salad and in this dessert. We were celebrating our friend Bud’s birthday, and he’s a particular fan of lemon anything.

Recipe warning:

This cake is VERY tart – read notes carefully for adjustments if you use regular, rather than Meyer lemons.

First you make a lemony brown sugar layer in a large nonstick frying pan (a 10-inch preferably). You add the thinly sliced lemons (devoid of seeds, of course), butter and brown sugar. That gets boiled briefly, and you carefully place the lemon slices in a decorative manner. Then you make the batter. It contains lemon zest in it, but no lemon juice. You whip up the egg whites to lighten the batter – but it’s a bit difficult since you’re only using 2 egg whites – hardly enough. But it helps. Pour (if you can) or place small globs of the cake batter on top of the lemons, and I eventually used a dampened finger to spread the batter as best I could. There isn’t enough batter to completely cover the pan. If you look at the photo above you can see some little holes all over the cake – that’s where the juicy lemon layer oozed up through the cake. Or where I couldn’t quite spread the cake batter! So then it’s baked. Simply baked. When done, you let it rest 10 minutes, then carefully turn the pan over and let it sit. It took a couple of minutes before the cake slid out onto the serving plate.

lemon upside down cake cut Ideally, serve this warm. It wasn’t warm by the time I served it (I suppose I could have re-warmed it briefly, but I didn’t). And I added a big dollop of sweetened whipped cream. I happen to think that you NEED highly sweetened whipped cream for this because the cake is SO tart. But use your own judgment. If you use regular lemons, I think you might need even more sugar in the cake. Or more brown sugar in the glaze. Or sprinkle the finished cake with a little bit of granulated sugar – or some of that pretty larger-grained sugar I’ve seen in some places. Just be aware, this cake, although sweet, is also VERY tart. Everybody liked it, though. A LOT. I’d definitely make this again. Can’t wait to eat the leftovers, actually! With more sweetened whipped cream.

Lemon Upside-Down Cake

Recipe By: Adapted from Luscious Lemon Desserts,
by Lori Longbotham (read on AZ Cookbook blog)
Serving Size: 10

NOTES: This recipe abounds around the internet, so I don’t know who originated it. There are very minor differences in nearly every recipe I read. If you use regular lemons (rather than the Meyers, which are sweeter) you may want to use more brown sugar in the lemon layer (I suggest 2 more tablespoons). If you taste it just when you’re serving it – have a bowl of sugar nearby – and it’s too tart, just sprinkle the top of the cake with some granulated sugar. Powdered sugar would dissolve, so don’t use that. It’s important to slice the lemons VERY thinly. Do not use any slices that aren’t fully round as they’ll disintegrate when cooking them.

LEMON LAYER:
3 medium lemons — Meyers (see notes if using other lemons)
1/4 cup unsalted butter — (1 1/2 sticks) at room temperature
1/4 cup packed light brown sugar
CAKE:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
3 tablespoons lemon zest — finely grated
2 large eggs — separated
1/4 teaspoon vanilla extract
1/2 cup milk

1. Position a rack in the middle of the oven and preheat the oven to 350F.
2. Trim the ends from the lemons and cut the fruit into slices 1/8 inch thick with a very sharp knife or a mandoline. Discard any seeds.
3. Melt 1/4 cup of the butter with the brown sugar in an ovenproof, non-stick 10-inch skillet over medium heat. Add the lemon slices, increase the heat to high, and boil, stirring, for 1 minute. Remove the skillet from the heat and arrange the slices in an orderly pattern in the bottom of the skillet.
4. Sift the flour, baking powder, and salt together into a medium bowl.
5. Beat 1/2 cup of butter with an electric mixer on medium speed in a large bowl until light and fluffy. Add the granulated sugar and zest and beat, scraping down the side of the bowl until light and fluffy. Add the egg yolks and vanilla and beat just until blended. Reduce the speed to low and add the flour mixture alternatively with the milk, scraping down the side of the bowl after each addition and beating just until blended
6. Beat the egg whites with clean beaters on medium speed in a large bowl until stiff peaks form. Add one quarter of the whites to the batter and fold in using a whisk or a rubber spatula. Continue to gently fold in the remaining whites, one quarter at a time, being careful no to overmix. The cake batter is a bit stiff, so be gentle as you add in the whipped whites.
7. Pour the batter over the lemon slices and gently smooth the top with a rubber spatula. If you have trouble “pouring,” spoon globs of the batter all over the lemon part and gently use your dampened finger to spread the batter to cover. The cake batter may not completely cover the lemon layer. Bake for 40 to 50 minutes, until the top is golden brown and a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes.
7. Loosen the edges of the cake with a rubber spatula all around, invert it onto a heat-proof serving platter, and leave the pan over the cake for 5 minutes. Remove the pan and serve the cake warm, cut into wedges, with more-than-usually sweetened whipped cream.
Per Serving: 316 Calories; 15g Fat (42.7% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 176mg Sodium.

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A year ago: “Great Coffee Cake” by Marion Cunningham
Two years ago: Lemon Sponge Pudding

Posted in Desserts, on February 27th, 2010.

cranberry pudding cake

Do you, by chance, have a package of fresh cranberries gathering moisture in your refrigerator – – – like I did? Leftover from the holidays? I’d stuck the package down in the bottom of the produce drawer and forgot all about it. I could have frozen them, but I thought I’d make this instead. A few berries needed to be tossed, but mostly the cranberries were still in good shape, considering that they’d been in my refrigerator for about 2.5 months! I’m embarrassed to tell you that I still have a package of cranberries left over from Christmas 2008 in my freezer. Shhhh.

And what an easy recipe this is. About 8-10 years ago I found this in the cookbook owned by a friend, Janet, called The Cranberry Cookbook by Beatrice Ross Buszek (it’s out of print). I also found it on the internet, though, so it doesn’t appear to be anybody’s “original.” I do like pudding cakes – my favorite being lemon. I have Marcel Proustian memories when I think about Rita’s lemon sponge pudding cake – they’re friends who live in England. But this one is cranberry, and what a festive dish this is. And easy to make besides.

Sauce Tip:

If you don’t have enough sauce part (the cranberries on the bottom), make more sauce to begin with. In my case I didn’t think the pudding had enough saucy part, I made another batch of the sauce alone and poured some of it (warmed) over the cake, then the ice cream went on top.

First you cook up the cranberries in water (about 5 minutes), then you add sugar mixed with cornstarch, plus a little jot of freshly ground nutmeg, and cook it about a minute until it’s just nicely thickened. That gets poured into the bottom of a 8×8 glass baking dish. The cakey topping is flour, sugar, baking powder (no salt, interestingly enough), butter, milk, raisins (I used currants), dates (I didn’t have any so eliminated that part) and walnuts. Once that’s mixed up you kind of spoon small blobs of it on top of the cranberry part and into the oven it goes for about 55 minutes.

cran pudd cake collage

Above left, the cranberries on the bottom with the blobs of batter on the top, ready for the oven; right, just out of the oven, nicely golden brown.

Served with a bit of vanilla ice cream on top, this makes a very nice dessert. Homey. Comfort food. Probably more ideal for December, but it tasted pretty darned good in February. Don’t use any dish larger than an 8×8 pan as you’ll end up with more cake than pudding, and it’s the tart-sweet pudding part that makes this. I liked the chopped walnuts in it too – gave it good texture. It keeps for several days, although the topping won’t be as crispy as just baked. Ideally serve it warm.
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Cranberry Pudding Cake

Recipe By: From The Cranberry Connection, by Beatrice Ross Buszek
Serving Size: 9

Depending on the baking dish you choose, you may not have enough sauce – if you have more cranberries, make more of the sauce and either put more in the baking dish, or pour some of the warmed sauce over the cake when served.

CRANBERRIES:
1 1/2 cups cranberries
1 1/3 cups water
1 cup sugar
2 teaspoons cornstarch
1/4 teaspoon nutmeg
1 tablespoon butter
CAKE:
1 1/4 cups flour
2 teaspoons baking powder
1/4 cup sugar
1/4 cup butter
1/2 cup milk
1/2 cup raisins
1/2 cup dates — chopped (optional)
1/2 cup walnuts — chopped
2 tablespoons sugar — (to sprinkle on top)
2 cups vanilla ice cream — optional

1. Heat oven to 325.
2. Cook cranberries with water over high heat about 5 minutes.
3. Mix 1 cup sugar and cornstarch and stir into boiling mixture. Boil rapidly one minute. Remove from heat and stir in butter and nutmeg. Pour into an 8×8 inch baking dish.
4. Sift flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and nuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with the extra sugar. Bake about 55 minutes or until browned and cooked through. Serve warm with ice cream.
Per Serving: 409 Calories; 14g Fat (30.3% calories from fat); 6g Protein; 69g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 207mg Sodium.

A year ago: Pear Cranberry (Vanilla) Crumble
Two years ago: Almond-Crusted Orange Roughy

Posted in Desserts, on February 10th, 2010.

oranges vanilla syrup

The other day, when I was writing up the post all about oranges, the simple recipe Russ Parsons included in his book How to Pick a Peach- The Search for Flavor from Farm to Table, sounded so easy. I had a Cara Cara orange on hand. Even had a pink grapefruit (bottom left in the photo above). It took about 1 minute to measure water, add sugar and a vanilla bean. I worked on peeling and slicing the oranges while the vanilla syrup simmered for 10 minutes. I removed the vanilla bean, allowed the syrup to cool down to room temp and poured it over the oranges, then chilled them for awhile. Meanwhile my DH grilled some thick pork chops and we enjoyed these slices after dinner. With a few sprigs of mint from our garden. The recipe makes more syrup than you’ll need, so you could halve it and there will be plenty to pour over 3-4 oranges.

They were so refreshing. Loved the color of them. Loved the ease of making them. I felt virtuous while enjoying a very nice dessert. With one of the triple ginger cookies I made last week.
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Oranges in Vanilla Syrup

Recipe By: From a recipe by Russ Parsons, in his book How to Pick a Peach
Serving Size: 4
Serving Ideas: The vanilla syrup can be used a second time if you do it soon. Use it to drizzle over strawberries, any other kind of berry, or a piece of pound cake.

1 1/2 cups water
1 cup sugar — (or sweetener of choice – honey, Splenda)
1 whole vanilla bean
3 whole Navel oranges — peeled, sliced crosswise
3 sprigs fresh mint

1. Make a vanilla-scented syrup by boiling water and sugar with a split vanilla bean until the syrup is clear, about 10 minutes. Cool and refrigerate.
2. Peel the oranges and slice into a bowl, then pour the cold syrup over the top. Remove the vanilla bean. (Stick the vanilla bean, once dried, in your sugar canister where it will make vanilla-sugar).
3. Serve the oranges with fresh mint sprinkled over the top and with crispy cookies.
Per Serving (assumes you’ll consume all the syrup, which you won’t): 244 Calories; trace Fat (0.4% calories from fat); 1g Protein; 63g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.

A year ago: Chicken Bamako (a family favorite)
Two years ago: Peas with Pancetta

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