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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 Beef, Desserts, Salads, on February 13th, 2009.

We’re having a dinner for nine at our house on Valentine’s evening. All friends and the sister of one of our guests who is visiting from the Midwest. Couples who probably will be very happy not to have to vie for a waiter’s attention on a very busy holiday evening. It’s been some years since we have gone out for Valentine’s Day. It’s just not worth it. Too busy. Hectic. Competitive. Not always good service. Food sometimes compromised because of the crush of people all wanting to eat at about the same time. So it was my idea to hostess a Valentine’s Dinner at our home.

But I got to thinking that if any of YOU are planning to cook at home, maybe you need a few ideas for the menu. I certainly have ample recipes to choose from. And especially some chocolate desserts, since chocolate is one of my favorite things. So, here’s a short list of appropriate items for the 14th. When I think of Valentine’s Day, I think beef, because that’s probably my hubby’s favorite, and I think of salads with a bit of fruit in it, and I think CHOCOLATE. Here you go:

Filet Mignon on a Portabello Mushroom with Blue Cheese
Herb-Crusted Beef Tenderloin
Steak Diane Flambe
Tenderloin in Puff Pastry
Ribeye Steaks with Amazing Glaze (can’t get enough of these guys)
Cajun Steak with Creamy Creole Sauce
French Hamburgers (if you’d like a lower-cost, but elegant dish)

Other entrees:
Chicken Breasts with Spinach and Gorgonzola
Dijon Chicken, Panko Crust
Chicken Breasts with Bacon and Mushrooms
Pork Roast with Spicy Apricot Glaze
Shrimp and Pasta a la Pizziaola 
– – – – – – –
Spinach & Berries Salad
Spinach Salad with Fresh Mango
Apple, Cherry & Walnut Green Salad
Raddicchio, Belgian Endive Salad (no fruit in this one)
– – – – – – –
Bittersweet Mocha Roll
Chocolate Citrus Almond Torte
Chocolate Grand Marnier Decadence Cake
Flourless Chocolate Cake with Caramel Sauce
French (Chocolate) Silk Pie
Pear & Chocolate Tart
Raspberry-Almond Truffle Tart
Triple Chocolate Torte with Raspberry Sauce

– – – – – – – – – – – –

In case you’re interested, here’s the menu I’ll be serving for our dinner:
Gorgonzola, Grape & Nut Crostini (a new recipe)
Ginger Picks (a Ham, Pear & Ginger Tower on a toothpick)
Filet Mignon on a Portabello Mushroom with Blue Cheese (in list above)
Mushroom Bread Pudding (a new recipe)
Spinach & Berries Salad (brought by one of the guests)
Chocolate Sponge Roll (an old favorite of mine)

Posted in Desserts, on February 2nd, 2009.

apple-pear-updown-cake

Oh, was this ever wonderful! It was just a few days ago that I was reading Elise’s blog, Simply Recipes, and this dessert was front and center. With a similar picture to the one above. Doesn’t it look good enough that you’d like to reach right into your screen and cut yourself a slice? We haven’t had any desserts around here for a month, so it was fun to make something. And this was special.

In mine there is a mixture of apples and pears (the pears are the lighter colored pieces, and in between you can vaguely see apples – they absorbed more of the caramel, I guess). Elise made hers with only apples. I didn’t have but one apple, but I did have pears, so I made mine with a mixture. My one apple was a Granny Smith (not what Elise recommended), and the pears gave off a LOT of fluid, so my cake may be more juicy than hers. But it was delicious nevertheless. And cooked through, which was a concern Elise had with her dad’s previous versions of this cake made with Granny Smiths alone.

apple-pear-updown-cake-sliceThe recipe is just a tad different than some – the fruit is mixed with a caramel you make right in a skillet and you cook the fruit until it’s nearly done. Then you pour that into a high-sided cake pan that’s been lined with parchment paper and buttered. Then you make the cake batter which contains just a bit of cornmeal. I didn’t have ordinary cornmeal, but did have fine-ground polenta, so used that. There isn’t a lot of sugar in this entire cake (3/4 cup for everything). And there is just one cube of butter. It’s not difficult, either.

In reading some notes over at Elise’s blog about this recipe, some people had difficulty with the caramel – once they added the fruit it seized up, but after cooking longer, it released and all was well. I had no difficulty – I thought the pears had given off too much fluid, actually. And I didn’t cook the fruit as long as Elise indicated in her recipe. I also cut the fruit into 3 wedges for each quarter also (Elise did 2). Just notes to you if you try it too. One reader made hers in an iron skillet, so she saved dirtying up another pan to cook the fruit.

The verdicts: beautiful looking, and delicious tasting. The fine polenta cornmeal in the cake adds just a tiny bit of crunchy – it was wonderful. The cake is light. The fruit is not overly sweet, which I liked. My DH was in heaven both times he’s eaten it – and tells me it’s one of the best desserts I’ve made in a long time. Elise suggested serving this with vanilla ice cream. I didn’t have any, but had heavy cream so ours was served with whipped cream, an able substitute, I believe. I’ll be making this again. Yesiree. Thanks, Elise, for sharing this recipe.
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Apple Pear Upside Down Cake

Recipe: Elise at Simply Recipes blog
Servings: 8

CARAMEL & FRUIT:
2 tablespoons unsalted butter — at room temperature
1/2 cup sugar
2 whole apples — peeled, cut in 2 slices *see notes for apple types
2 whole pears — peeled, cut in 2 slices
CAKE:
3/4 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup cornmeal — polenta type, fine grind
1/2 cup boiling water
1/2 cup unsalted butter — at room temperature
1 teaspoon vanilla extract
2 large eggs
1/3 cup whole milk

1. Preheat oven to 350.
2. Butter sides of a 9-inch diameter taller-type cake pan (1 1/2 inch sides) and butter the sides. Line the pan with a 10-inch round of parchment paper. The paper will come up the sides of the pan by 1/2 inch. Butter the parchment paper.
3. Prepare the fruit – peel, core, then cut each quarter into 2 pieces (or 3 pieces if the fruit is particularly large).
4. CARAMEL: Melt butter in a non-stick skillet (large enough to hold all the fruit too) on medium heat. Add the sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally (using a wooden or silicone spoon), about 6 minutes. Add the apple and pear wedges to the pan and gently stir to distribute evenly within the fruit. Cover the pan and cook until fruit has released all of its juices, about 5 minutes. Uncover and cook until fruit is tender and the caramel thickens and coats the fruit, stirring occasionally, between 5-10 minutes. Pour fruit and caramel into parchment lined pan. Level the fruit and rearrange pieces to fill any edges.
5. CAKE: Whisk together the flour, salt and baking powder in a small bowl and set aside. Place cornmeal in a large mixing bowl. Pour in the boiling water and stir to combine. Add sugar and butter to the cornmeal. Beat until well blended. Add vanilla and eggs, then add flour mixture alternately with milk. Pour batter over the fruit in the cake pan and gently smooth out to the edges.
6. Bake until the top is golden brown and a tester inserted into the very center comes out clean, about 40-45 minutes. Cool cake in pan for 5 minutes, then invert cake onto a large cake plate and remove parchment paper. Cool for 15 minutes before serving. May be stored at room temperature for one day, but after that refrigerate.
Serving Ideas: Serve with lightly sweetened whipped cream or vanilla ice cream. Or if you don’t have either, drizzle a little heavy cream over it.
Per Serving: 311 Calories; 16g Fat (46.6% calories from fat); 4g Protein; 38g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 281mg Sodium.

A year ago: Scott’s Broccoli Salad

Posted in Desserts, on January 19th, 2009.


Why don’t I make crème brûlée more often? It’s not hard. Doesn’t take all that much time, either. Maybe it’s because it requires a water bath – that’s a bit of a nuisance – and when you broil them to caramelize the sugar-dusted tops, you need to pack the ramekins in an ice-crowded pan. But other than that, they’re a very simple dessert. And much beloved by most people.

My former business partner, Audré, found this recipe and raved about it. She was in a ginger stage, if there is such a thing, back in the early 80’s. At the time, she liked and wanted ginger in all different kinds of foods, and she told me I just had to make this. I did. Oh my yes. Wonderful.

Some years later I attended a cooking class taught by Hugh Carpenter, and he prepared a type of crème brûlée in which he dotted the bottom of each ramekin with a small glob of raspberry jam. I was enamored with the taste contrast of the raspberry and the crystallized ginger, so have made it that way ever since. But I didn’t have any raspberry jam in the pantry, so I opted to use some ginger jam, spiced ginger jam, to be exact. The tiny pieces of crystallized ginger and the jam stay on the bottom of each ramekin, so you get a nice little surprise when you finally get to the nether reaches of the ramekin.

The ginger lightly perfumes the crème brûlée , but it isn’t until you get into it that you realize the ginger is even there. Be sure to make this in time to chill the finished ramekins so the custard sets up to its smooth goodness.
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Ginger Crème Brûlée

Recipe: Hugh Carpenter’s ‘Pacific Flavors’
Servings: 5

4 large egg yolks
5 1/2 tablespoons sugar
2 cups heavy whipping cream
1 1/4 teaspoons vanilla extract
4 tablespoons crystallized ginger — thinly sliced or minced
2 tablespoons raspberry jam — or ginger preserves (optional)

1. Preheat oven to 350°. In a 2-quart mixing bowl beat yolks with 3-1/2 T of sugar until mixture turns a pale yellow and the sugar is completely absorbed. Use a stand mixer for this if you prefer. Add cream and vanilla and beat well.
2. Place a few slices of the paper-thin sliced crystallized ginger in the bottom of 4 ramekins (or custard cups). Place a large dot of jam in the center of each. Carefully ladle cream mixture into the cups. Place cups into a baking dish which is just large enough to hold them. Add enough warm water to the baking dish to come halfway up the sides of the cups. Bake for 50 minutes. The top of the custard will become golden brown. Remove from oven and cool slightly. Keep in the refrigerator until ready to serve, at least 3 hours or up to overnight.
3. Place 1 T of granulated sugar on the top of each custard and spread to cover. Using a propane torch and a fireproof cooking mitt on your hand, hold tray of custard cups at an angle and caramelize the sugar – about 10-15 seconds. Place on small plate and serve immediately.
4. If you don’t have a propane torch, place cups in baking dish and surround with ice, then broil 2 inches from element, until sugar has browned and is bubbling, about 30 seconds.
Per Serving: 480 Calories; 39g Fat (72.4% calories from fat); 4g Protein; 29g Carbohydrate; trace Dietary Fiber; 301mg Cholesterol; 50mg Sodium.

Posted in Desserts, on January 17th, 2009.

Oooh, were these ever tasty. It’s been some months ago that I made these for a dinner party. In reading through the “recipes to try” in my copious stack, I found this. I’d read about it over at Serious Eats. It’s actually a Daniel Boulud recipe, from one of his cookbooks, was written up by Dorie Greenspan on her own site, but the recipe is over at Serious Eats, a food blog in which she participates.


Here’s a photo of the coffee bean/cardamom/sugar mixture before it began to caramelize.

This dessert is a bit on the complicated side, I will admit. It’s not really difficult, but yes, a bit time consuming. Worth the time? Well, yes, for me it was. The result was a seductive custard, a pot de creme style with this elusive taste of cardamom and the delicious creamy coffee. But it was the cups that attracted me to the recipe at first – seeing the cute little espresso cups Dorie used. I mean, how many of us have espresso cups we rarely use? Eh? I certainly do.

Here are the details: you grind up cardamom pods (I had green ones) in the food processor, then chunk up coffee beans in there too. Not too finely. Then you add that to a heavy-duty saucepan with sugar and heat it, stirring constantly, until the sugar melts. My arm got a tad tired during the stirring process, but you don’t want to burn it, so you have to stir and stir. Finally it began to melt. You continue to stir until the sugar begins to darken, and caramelize. I had some difficulty seeing exactly when that was because I was using a dark colored, nonstick Calphalon pan. Eventually the coffee began smoking, so I figured it was caramelized enough. The stuff is a kind of glumpy dark mass at that point. Then you carefully pour in cream and milk (don’t burn yourself) and heat it until the glumpy mass breaks down and the sugar melts into the milk. You let this mixture steep for about 20 minutes, then strain out the solids (beans & pods). It was a glorious dark coffee latté color.

Meanwhile, you heat up the oven to 300°, and whisk together egg yolks and sugar until they’re pale and thickened. Then you slowly add the coffee mixture and stir until combined. It does make a bit of foam, which needs to be scooped off. I ate the foam right then and there, which was quite delicious.

The mixture is poured into espresso cups and you bake them in a water bath for about 40 minutes. These can be made ahead and refrigerated. I made them earlier in the day and left them out at room temp for about 3 hours. I served them with a small dollop of very lightly sweetened whipped cream on top.

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Coffee-Cardamom Pots de Crème

Recipe: Daniel Boulud, via Serious Eats, via Dorie Greenspan
Servings: 6 (maybe 5)
Cook’s Notes: I used decaffeinated coffee beans because I didn’t want the caffeine in a dessert. Would have kept me up half the night. If possible, use a light colorored pan for the caramel, so you can tell when the sugar caramelizes to the dark amber color required. Have all the caramel ingredients ready at hand when you start – because you can’t leave your post to get something. Measure quantities carefully, as you want to pour the right amount into each espresso cup. I doubled the recipe, used 4-ounce cups, but somehow I didn’t have as much quantity as I should have. This recipe should make 24 ounces (the 3 cups of liquid in the recipe). Measure your espresso cups, but if they’re 4 ounces, you should have exactly 6 servings. Somehow I didn’t get 6 servings, but more like 5. Anyway, take that into consideration when making this.

2 tablespoons cardamom pods
3 ounces coffee beans — (1 cup) preferably an espresso roast
3/4 cup sugar
2 cups heavy cream — (approximately)
1 cup whole milk
7 large egg yolks

1. Have all ingredients at the ready before beginning the caramel. Put the cardamom pods in the workbowl of a food processor and pulse on and off several times to roughly chop, not grind them. Then add the coffee beans to the workbowl and continue to pulse until the beans are rough chopped. Turn the chopped beans and pods into a medium saucepan and add 1/2 cup of the sugar. Put the pan over medium heat and cook, stirring constantly with a wooden spoon, until the sugar starts to melt. Patience-this will take a few minutes. Once the sugar has melted, continue to cook, still stirring without stop, until the sugar caramelizes-you want the color of the caramel to be deep amber. But do not burn the coffee, either. Now, standing away from the stove so you don’t get splattered, slowly pour in 1 cup of the cream and the milk. Don’t panic-the caramel will immediately seize and harden-it will all smooth out as the liquids warm and the sugar melts again. Bring the mixture to a boil and, when the sugar has melted and everything is smooth again, pull the pan from the heat. Cover the pan (we do this with plastic wrap at the Café to get a good seal) and allow the mixture to infuse 20 minutes.
2. Center a rack in the oven and preheat the oven to 300°F.
3. Working in a bowl that’s large enough to hold all the ingredients, whisk the yolks and remaining 1/4 cup sugar together until the mixture is pale and thick. Strain the coffee-cardamom liquid into a measuring cup (discard the beans and pods) and add enough heavy cream to bring the liquid measurement up to 2 cups. Very gradually and very gently-you don’t want to create air bubbles-whisk the liquid into the egg mixture; skim off the top foam, if there is any.
4. Arrange six 4-ounce espresso or custard cups in a small roasting pan, leaving an even amount of space between the cups, and fill each cup nearly to the top with the custard mixture. (If you like, line the roasting pan with a double thickness of paper towel or a kitchen towel to steady the cups.) Carefully slide the pan into the oven; then, using a pitcher, fill the roasting pan with enough hot water to come halfway up the sides of the espresso cups. Cover the pan with plastic wrap (don’t worry – it can stand the heat) and poke two holes in two diagonally opposite corners. Bake the custards for about 40 minutes, or until the edges darken ever so slightly and the custards are set but still jiggle a little in the center when you shake them gently.
5. Remove the pan from the oven and let the custards sit in the water bath for 10 minutes. Peel off the plastic wrap, lift the cups out of the water and cool the custards in the refrigerator. (The pots de creme can be prepared a day ahead and, when cool, covered with plastic wrap and stored in the refrigerator.)
To serve: The pots de creme are at their best at room temperature, so remove them from the refrigerator and keep them on the counter for about 20 minutes before serving.
Per Serving: 465 Calories; 37g Fat (69.9% calories from fat); 6g Protein; 29g Carbohydrate; 0g Dietary Fiber; 362mg Cholesterol; 58mg Sodium.

Posted in Desserts, on December 30th, 2008.

choc-citrus-almond-torte

A day or two ago I mentioned I’d made a flourless chocolate cake for Christmas Day. It was really wonderful. I made it on the 25th, and it came out of the oven mere moments before we had to put it in the car to drive to a family get-together.

The recipe came from a Sunset Magazine article – a reader recipe. Trisha Kruse, from Eagle, Idaho, submitted the recipe and said “Guests always ask for the recipe and beg to bring home leftovers.” The cake is made with ground almonds (I used the almond meal from Trader Joe’s), chocolate of course, butter and eggs, which would be normal for a flourless chocolate cake. But what makes this one different is the orange and lemon flavors. The recipe called for orange juice (the juice from the fresh orange you use for the zest). And although I could have used the fresh juice, I made up a concoction of half orange juice concentrate and half water. Gave the cake a bit more zing, perhaps, than the developer planned. It also calls for some lemon zest also, so you get a double-whammy of citrus.

As I explained above, I made this just an hour or two before it was served. We did have leftovers, but I must admit, I think the cake tasted better the day it was made. It certainly wasn’t “bad” the next day, but there was something a bit more tender about it when it was freshly cooled, with a big, healthy dollop of whipped cream. The recipe calls for a dusting of cocoa, but knowing such a cake is rich, I decided to give it a little whipped cream side. Delish. Recommended.
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Chocolate Citrus Almond Torte

Recipe: Trisha Kruse, Eagle, ID via Sunset, Jan. 2007
Servings: 8

1 1/4 cups almond meal — (or pulse whole almonds to a fine meal)
8 ounces bittersweet chocolate — coarsely chopped
1/2 cup unsweetened cocoa powder — plus more for dusting cake
6 large eggs — separated
1 cup sugar
1/4 cup orange juice frozen concentrate
1/4 cup water
1 tablespoon orange zest — grated fresh
2 teaspoons lemon zest — grated fresh
14 tablespoons butter — melted
1/2 teaspoon salt

1. Preheat oven to 350°. Coat a 10-in. springform pan with cooking spray.
2. In a food processor, pulse almonds and bittersweet chocolate until finely ground. Add cocoa and pulse to combine.
3. In a medium bowl, whisk together egg yolks, sugar, orange juice concentrate and water, orange zest, and lemon zest until the mixture is thick and pale. Beat in the chocolate-almond mixture and melted butter.
4. In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.
5. Gently fold whites into chocolate mixture, then pour into the prepared pan.
6. Bake until cake pulls away from edges of pan and top is well browned, about 50 minutes. Let cool completely on a rack. To serve, run a knife around cake, release pan, and cut cake into wedges. Garnish with a light dusting of cocoa powder if you like. Or serve with a large dollop of lightly sweetened whipped cream. Best if eaten the same day as baked.
Per Serving: 594 Calories; 44g Fat (60.9% calories from fat); 18g Protein; 46g Carbohydrate; 6g Dietary Fiber; 213mg Cholesterol; 398mg Sodium.

Posted in Desserts, on December 27th, 2008.

cranberry porter trifle

Does this look luscious, or what? It was. What you can’t see is the heap of Creme Anglaise on the top, and a full cloud of whipped cream. But I thought this shot of the trifle bowl was more interesting. What you see is nothing but bananas, cubes of pound cake, fruit cocktail pieces and the cranberry gelatin mixture.

Regularly I read the blog Al Dente. I’ve mentioned it before – it’s a compendium of individual recipes provided by well-known chefs who have cookbooks at Amazon. They spotlight one recipe at a time, offered up in a blog format, from the books of these authors. So you get a little glimmer of what the cookbook is all about.

So anyway, I was looking at Robert Irvine’s recipe for a Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream. His was designed to be layered in individual wine or parfait glasses, but since I was serving this at someone else’s home I didn’t want to transport them. So, I made it in my tall trifle bowl instead. I didn’t have raspberry gelatin on hand, but I did have cranberry, and since it ’tis the season, cranberry seemed more suitable anyway.

There are several things different about this trifle: (1) it’s softer than others I’ve made, i.e., more like a pudding consistency; (2) it doesn’t contain sherry, but does contain porter, a British ale; (3) the creme anglaise was more like a sauce and was poured on TOP of the trifle, not in the layers as is more traditional; and (4) the gelatin is in liquid form when it’s spooned into the bowl, to firm up somewhat in the refrigerator after it’s soaked into the cake.

We have a family member who is British (specifically, Julian is married to our daughter-in-law’s sister) and they invited us for Christmas Dinner at their home. A typical English Holiday dinner was planned, so would I make dessert? Actually I made two (because my cousin who is wheat-intolerant couldn’t eat the trifle –  the pound cake obviously has flour in it). So I also made a flourless chocolate cake which I’ll post very soon. Both desserts were sensational, so said Julian, the British host. The only comment he had was that in England bananas are hard to come by, so his family’s trifle would not have contained them.

cranberry-porter-trifle-2This does need to be chilled for several hours before serving, but the bananas will begin to brown and turn to mush if you go past about 48 hours. I’m including the chocolate ganache in the recipe, but I didn’t serve it (I forgot, but also there wasn’t room in the trifle bowl for it anyway). Some folks at the dinner thought the chocolate would have made it too rich. I’d like to have tasted it just to see, but oh, well. Next time maybe. With the creme anglaise being such a soft type, as you angled the spoon down deep into the bowl, the sauce oozed down into the layers with no problem. The whipped cream did the same. Had the chocolate ganache been there, it too would have oozed everywhere.

I’ve altered the recipe to fit my trifle bowl (less pound cake only) and with notes on the couple other changes I made. If you’d like the original click on the link up above to Robert Irvine’s recipe. I doubled the recipe and had enough to serve at least 16 people. If you’d like the revised recipe to serve 8 (half of the below), email me at ctndt AT cox DOT net and I’ll email you the PDF recipe.
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Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream

Recipe: Robert Irvine
Servings: 16

RASPBERRY LAYER: (or use cranberry as I did)
6 ounces raspberry gelatin powder — or cranberry
4 tablespoons sugar
2 cups boiling water
1/2 cup ice water
1 cup Porter — or strong ale (or cream sherry)
CREME ANGLAISE:
1 cup milk
1 cup heavy cream
2 vanilla bean — or vanilla extract to taste (approximately 3 tablespoons)
1/2 cup sugar
8 whole egg yolks
FRUIT LAYER:
2 large cans fruit cocktail — (29-to-32-ounces) drained
16 ounces Sara Lee pound cake — thawed and cut into 3/4-inch cubes
4 whole bananas — sliced and tossed with lemon juice
GANACHE:
8 ounces chocolate chips — OR chocolate squares, finely chopped
1 1/3 cups heavy cream
TOPPING:
1 cup heavy cream — whipped until light and fluffy with an electric mixer

1. Method for the raspberry layer: Dissolve the gelatin and sugar in boiling water. Add the cold water and porter. Loosely cover with a clean paper towel and set aside at room temperature.
2. Method for the crème Anglaise: Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.) Add half the sugar to the pot and bring to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
3. Assembly: You’ll be making 3 layers of canned fruit-poundcake-bananas-gelatin, so portion out the ingredients appropriately. First spoon fruit cocktail into the bowl as a base layer. Follow with a layer of cubed pound cake, then a layer of sliced bananas. Using a large spoon or ladle, drizzle the gelatin/porter mixture on top of the fruit. Repeat until you’ve used up the canned fruit, pound cake, bananas and all the gelatin. Refrigerate for 2 to 4 hours until the gelatin is set. (Later note: I think this needs to chill for FAR more than 4 hours – maybe 24. The Jell-o finally firms up after 8 hours. I preferred the flavor of this on day two and three better than on day one anyway.)
4. Method for the ganache: A few minutes before serving, make the ganache. Place the chocolate in a small heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate and let sit for a minute or two. Stir gently with a rubber spatula until the chocolate is melted and smooth. If the chocolate is not melting readily, nest the bowl in another bowl of very hot tap water.
5. Presentation: Spoon crème Anglaise over the chilled trifle and drizzle ganache over. Spoon whipped cream (with a bit of sugar added) on top to finish. Serve immediately. (Later note: when serving leftovers, prepare more whipped cream. On day three there wasn’t any more creme Anglaise left, nor whipped cream, so you at least need more whipped cream.)
Per Serving: 511 Calories; 31g Fat (53.5% calories from fat); 6g Protein; 55g Carbohydrate; 2g Dietary Fiber; 239mg Cholesterol; 175mg Sodium.

Posted in Desserts, Veggies/sides, on December 19th, 2008.

noodle-kugel

Kugel. It’s a Yiddish word. But the food dish is German in origin, as I discovered when I was reading up on kugel at Wikipedia. However, Wiki’s site does say that there is very little documentation about kugel (and they invite people to contribute sources, if known, other than word of mouth). Kugels come both savory and sweet and are Jewish side dishes or desserts. Originally they were only savory, but over the centuries they’ve evolved to sweet-ish side dishes (mine) and much more sweet ones that incorporate fruit, raisins, etc. eggs, custard, etc. which are desserts.

The first time I was served this kugel was in the 1960’s. I used to be in a women’s gourmet group way back then (yes, they DID have such things back in the cave age of the 1960’s). The group met monthly for a weekday lunch at someone’s home. One of the ladies that I didn’t know very well, Alberta, brought this and it was served as part of the buffet lunch (we all brought something, hence it was a gourmet potluck). Having never had it before, I was enchanted. Certainly I noticed how sweet it was, and wondered why it was part of the lunch. But oh well, Alberta brought it, said it was part of her family heritage, and she put it out with lunch, not with the row of the desserts.

Now, though, I know from reading about kugels, this one is actually a dessert type. Why Alberta served it as part of lunch, I don’t know. Consequently, I have served it a few times as a side dish, but I make it less sweet. It’s great with ham, for instance, or a pork roast. Pork seems to lend itself well to sweeter sides. I make it less fat laden too. I was astounded the first time I made this to discover how much butter is in it. A lot. So I’ve cut it down some.

It’s a pineapple kugel – with cottage cheese and a crispy topping of cornflake crumbs and brown sugar. However you serve it, it’s delicious as long as you’re not planning to eat low carb or low calorie, because it certainly is NOT. So splurge and enjoy it.
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Noodle Kugel (Pineapple Noodle Pudding)

Recipe: From an acquaintance I knew in the 1960’s
Servings: 16

NOODLES:
1 pound egg noodles — wide
8 ounces unsalted butter — room temp
16 ounces cottage cheese — small curd
3 ounces cream cheese — softened
6 large eggs — lightly beaten
2 tablespoons vanilla
6 tablespoons sugar
16 ounces crushed pineapple in juice — (do not drain)
1/2 cup milk
TOPPING:
1/2 cup brown sugar — or more, if desired
1 1/2 cups cornflake crumbs
Additional pats of butter on top, if desired

1. Preheat oven to 350.
2. Prepare noodles as directed (undercook, since they’ll be baked for a long time), and chunk up butter into the hot noodles. Stir until butter is melted. Set aside to cool while continuing with remainder of recipe. (Save butter wrappers for greasing the baking dish.)
3. In a large bowl mash the cream cheese to make sure it’s soft, then add cottage cheese. Then add the canned pineapple, vanilla and sugar, eggs and milk. Stir to combine. Add the cooled noodles and stir to mix well. Grease a large, flat baking dish (Pyrex, 8×13 approx.) and pour noodle mixture into it. Smooth with a spoon.
4. Topping: sprinkle brown sugar over the top of the noodles, then sprinkle corn flake crumbs on top. Original recipe called for dotting the top with an additional cube of butter. I omit that step, but it’s up to you!
5. Cover with foil and bake for one hour covered, then remove foil and continue baking for another 30 minutes. Remove and cool.
6. Slice the kugel into blocky pieces (kind of like sliced zucchini bread in shape), ideally about 3 1/2 inches wide and 2+ inches high, about 1 inch wide pieces. Allow to cool completely and serve. Depending on how you cut this, it may serve as many as 20, or as few as about 12.
7. Can be made ahead (baked) and frozen, but cut the slices before reheating. May also be served hot, if preferred.
Per Serving: 373 Calories; 17g Fat (41.6% calories from fat); 12g Protein; 43g Carbohydrate; 1g Dietary Fiber; 147mg Cholesterol; 258mg Sodium.

Posted in Desserts, on December 9th, 2008.

rice pudding

My investment club was having a Christmas party (which includes current and former members). We asked all the former members to bring a salad and the current members brought everything else. I signed up for dessert. Someone else brought brownies and lemon bars, so I veered sideways and made rice pudding.

But, this is no ordinary rice pudding, let me assure you. Made with whole milk (no cream), a bit of butter, short-grain rice (I used arborio, the kind mostly reserved for risotto), but it also simmers with a cinnamon stick and a vanilla bean and later an egg yolk too. And lastly, plumped raisins are added. I served them in tall shot glasses with demitasse spoons stuck in each one, to make for easy eating. And not a large portion, either. You may think that, when making it, it’s not going to firm up. Once it cooled down, it was still very soupy, but the chilling did the trick. I liked that this was made with milk and not cream. I’ve had rice pudding made with cream, and it almost took away from the simplicity – the comfort part – of good, old-fashioned rice pudding.

The recipe was an ancient clipping I had from the Los Angeles Times Magazine from – yes, 1988. Rose Dosti (at the time she was a staff writer, later to become Food Editor) responded to what she called a “grapevine dispatch,” (this being, obviously, before email), so that must have meant by word of mouth (gosh, who does that anymore? just kidding!) indicating The Grill, a Beverly Hills restaurant (now it’s the The Grill on the Alley), had just stupendous rice pudding. And they still have rice pudding on the menu, 24 years since they opened. Chef John Sola originated the dish. And that’s the extent of what I know, other than if you enjoy rice pudding, there’s no question you’ll like this very much.
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The Grill Rice Pudding

Recipe: The Grill on the Alley, Beverly Hills, CA
Servings: 4

2 tablespoons butter
3 1/2 cups whole milk
1/4 cup sugar
1/2 cup short-grain rice (like arborio)
1 1-1/2 inch piece vanilla bean
1 whole cinnamon stick
2 tablespoons water
1 egg yolk
3/4 cup raisins
Ground cinnamon, for garnish

1. In a 1-gallon saucepan, place butter, milk, sugar, rice, vanilla bean and cinnamon stick. Bring to a boil (if you don’t watch it, it will boil over in nothing flat), reduce heat and simmer 8 minutes , stirring every 2-3 minutes.
2. Combine egg yolk and water. Scoop about 1/2 cup of milk from the saucepan into the egg yolk (to temper it so it won’t cook up like an egg) and stir. Add this to the saucepan and continue to simmer for 10 more minutes. (Don’t overcook it.) Remove from heat and transfer to another container. Allow to cool, then chill, stirring every 8-10 minutes for awhile so the rice doesn’t sink to the bottom.
3. Simmer raisins in water to cover (I plumped them for 3 minutes in the microwave instead). Let cool for one hour, drain, then add to the pudding. Refrigerate for 2-3 hours, or until thickened to your satisfaction. Sprinkle with cinnamon on top. Make 4 half-cup servings.
Per Serving: 420 Calories; 15g Fat (30.2% calories from fat); 10g Protein; 65g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 171mg Sodium

Posted in Desserts, easy, on December 6th, 2008.

blender mousse with lemon cream
Now then, when I tell you something is quick and easy, you believe me, right? This was in a 2007 issue of Bon Appetit. The recipe is credited to Sarah Tenaglia’s mom. Sarah is a senior editor at the magazine. If you want to throw together an absolutely delicious, chocolatety mousse in about 3 minutes flat (recipe says 10 minutes – but using a microwave to heat the water you can cut down the time to about 3), this is your recipe. It does require some chilling (about 2 hours), but you could do this early in the day – even before you went to work, for instance. It makes a fairly soft pudding-like mousse. I could not BELIEVE how quick it was. Into a blender go chocolate chips. You heat up water, espresso powder and sugar until boiling, pour over the chips. Whiz. Add 3 egg whites and whiz for a minute. Pour into bowls – something small, pretty, cute. Done. Cover and chill. Make a small amount of whipped cream to which you add some lemon juice, lemon peel and sugar. Serve. How easy is that?
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Mom’s Blender Chocolate Mousse with Lemon Cream

Recipe: Sarah Tanaglia’s (editor at Bon Appetit) mother’s recipe
Servings: 4

1 cup semisweet chocolate chips
3/4 cup water
2 tablespoons sugar
1/4 teaspoon instant espresso granules — or instant coffee
3 large egg whites
Whipped Cream:
1/3 cup whipping cream
1 teaspoon lemon juice
1/2 teaspoon lemon peel — grated
1 tablespoon sugar

1. Place chocolate chips in blender container. Bring water, sugar and espresso powder to a boil (glass measuring cup in microwave works fine) and stir to dissolve. Pour over chocolate chips. Place lid on blender and blend for 5 seconds.
2. Add egg whites and blend further for one minute. Pour into 4 small cups, cover and chill.
3. Allow to chill at least 2 hours until mousse sets up.
4. In a small bowl combine the whipping cream, sugar, juice and lemon peel and mix with hand mixer or whisk until cream forms soft peaks. Spoon over mousse and serve.
Per Serving: 319 Calories; 20g Fat (51.8% calories from fat); 5g Protein; 37g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 55mg Sodium.

Posted in Breads, Desserts, on December 2nd, 2008.


banana bread or banana cake

If you did a search on the internet for banana bread you’d likely come up with hundreds, if not thousands, of possibilities. And mine isn’t anything that unusual. But it is different in one proportion (more bananas than any recipe I’ve ever read). I devised the recipe myself one year about 20 or so ago, when I had a huge bunch of bananas that were about to expire. I consulted several cookbooks for recipes, and finally decided to improvise. This was the result, and I’ve been making it this way ever since. This version is very light in texture – not dense like banana breads can be. If you happen to make it in a cake pan you can call it cake and serve it with a side of vanilla ice cream, or some whipped cream. You can substitute light sour cream. You can use a bit less sugar. You can add nuts (walnuts or pecans) if you’d like. You can also toss in some chocolate chips too. You can increase the ingredients just a little bit and make this in a bundt pan and also call it a cake (and serve it with a drizzle of heavy cream as I did with the leftovers pictured above). Or make it in a large bread pan plus a small one and just call it banana bread. And if you happened to be out of vanilla like we were the other night, substitute almond extract with no problem. Just be sure to use overly ripe bananas. And did you know that you can put whole bananas in the freezer and they’ll keep for a few weeks. Just defrost slightly (not fully) and cut them open. The resulting flesh will be very soft, but it will still taste just fine in this baked bread/cake. Just don’t wait months to use them as eventually they’ll degrade and the flesh will be almost liquid.
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Banana Bread

Recipe: A Carolyn original
Servings: 16

1 cup sugar
6 tablespoons butter
2 whole eggs
3/4 cup sour cream
1 teaspoon vanilla or almond extract
2 1/2 cups flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 whole bananas — mashed
1 tablespoon lemon juice

1. Cream sugar and butter together, then add eggs, sour cream and vanilla. Into a separate bowl sift flour, baking powder, soda, and salt. Combine in another bowl the mashed bananas and lemon juice.
2. Preheat oven to 350. Into the sugar/butter mixtures alternately add the bananas and flour. Don’t overmix. Pour into well-greased loaf pans (1 large and 1 small, or several small ones) and bake 50 minutes (small loaves) or 1 hour (large pans). Test with a toothpick. Cool in pans before removing. If making slightly larger in bundt form, bake for 50-55 minutes.
Per Serving: 222 Calories; 8g Fat (30.0% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 335mg Sodium.

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