Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading


Carolyn

Sara

 

Sara and me

I participate in an amazon program that rewards a little tiny $ something (pennies, really) to me if you purchase any books I recommend, or products that I buy and feature on my food blog. 

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

Agathe von Trapp was the eldest daughter of the renowned von Trapp family. Some years ago she wrote Memories Before and After the Sound of Music: An Autobiography beginning from her first memories at age 2 (yes, really!). The book tells the honest-truth about the family’s life in Austria and Italy prior to the war, and debunks many of the story lines from the musical, The Sound of Music. Liesl, the part played by Charmian Carr, was supposedly the story of Agathe. But it wasn’t, really. As long as you know that the musical and movie were made for the stage and film, then reading the true stories about their family life, their escape (by train from Italy, with no problems at all, no hiding in an abbey) and eventual settling in Stowe, Vermont, where there still is a family lodge for paying guests. The family singers toured for many years, and earned enough money to then survive for some months in Vermont, practicing and gearing up for their next national or world tour. One of the sad parts for me was reading that although Maria von Trapp certainly kept the family together, as step-children, they didn’t always love and adore her. A good enough read. Not a long book, and not exactly an example of fine, non-fiction literature, but still, it kept my interest mostly because I’ve been a fan of the movie ever since it came out in 1965-66.

Sarah Steele wrote a quite intricate book – probably more interesting to a woman anyway – called The Missing Pieces of Nancy Moon. A young woman going through a breakup of her marriage, and the death of her grandmother, finds a box in the relative’s wardrobe. In it are fabric swatches attached to dress patterns, and a postcard of a woman wearing the dress. It’s all quite mysterious. Florence decides she should re-create the dresses and the journeys. Quite an interesting theme for a book, and it’s well done here. Travel to the Riviera is included, and some fun encounters with new friends. Well worth reading.

I’ve been a fan of C.J. Box for several years. Have read most of his books. Mysteries of a sheriff in Wyoming, solving murders, usually. Box has a gift of suspense. This new book, Long Range (A Joe Pickett Novel) This one starts with the after-effects of a deadly grizzly bear attack, then extends to the murder of a judge’s wife. All interconnected, and complicated. The book was too short . . . I always want more.

Tracy Chevalier has written another fascinating book . . . A Single Thread: A Novel. The time period is between the wars, Britain. So many spinsters were left following the war, and Violet doesn’t want to become an embittered woman, caring for her angry, feeble and declining mother. So she moves on to Winchester. She works at a ho-hum job, but also becomes a volunteer at the Cathedral (ever been there? gorgeous), helping to make needlepoint kneeling pads. There are traditions even for kneeling pads (yes, really), and Violet takes this very seriously. There’s a love story woven into the fabric of this story too, and how Violet blooms and grows. Chevalier has a way with words. A good read.

An unusual book, The Weight of a Piano: A novel by Chris Cander. It begins in 1962 in Russia, a young girl is gifted a Blüthner piano. She has real skill and hopes to keep it forever. Yet, once she marries, she must leave it behind when she emigrates to the U.S. Thence the story begins, of what happens to the piano, its interim stops (even a bit about how the piano feels –  yes, some surrealism here). And about how it survives the voyage to America itself. I don’t want to give it away. You’ll learn a LOT about pianos and equally as much about Blüthner ones, how they’re made. The book does not have a happy ending – at least not in my opinion, if that’s something that’s important to you. Quite a story; and again, unusual.

Erik Larson’s tome, The Splendid and the Vile: A Saga of Churchill, Family, and Defiance During the Blitz. This book covers the “reign” of Winston Churchill during the height of WWII. You’ll learn so much more about him. About the war. About the inner workings of the British government, including political. I’m a great admirer of the late Mr. Churchill. One of my more recent trips to England I visited Chartwell, the family home and where Winston died. If you’ve never been there, do add it to your itinerary next time. Beautiful grounds, including the small studio he used to paint.

Ken Follett is one of my fav authors, and I pre-ordered his newest, The Evening and the Morning (Kingsbridge), which is a prequel to The Pillars of the Earth: A Novel (Kingsbridge), my all-time favorite book I’ve ever read in my life. Time period: 975 to about 1007 or so. Give or take. It follows a poor, but eager and intelligent builder as he earns his trade. It’s about his loves. His failures. The families all around, and much about the ever-present church (and its leaders, some honest, many not). Could hardly put the book down. Love Follett’s style of writing.

Every so often I read a romance of some kind. Historical ones mostly. And most I don’t include them here. But one I liked a lot is The Secrets of Saffron Hall by Clare Marchant. It happens to be very inexpensive right now on amazon, on Kindle, in case you’re interested. It jumps from 1538 and to 2019. Having to do with a precious book, a Book of Hours, and what secrets it contains. The growing of saffron plays large here and both romance in Tudor times and a tenuous marriage in current time, but nearly all of it takes place at a Tudor castle. Loved the book.

The book Where the Blind Horse Sings: Love and Healing at an Animal Sanctuary shares the story of a number of animals brought to an animal sanctuary in the Catskills. If you’re an animal lover, you’ll enjoy the stories, each animal bringing more to the human-animal relationship than you might even guess. Profound stories of love of animals. Not a long book; I think I got it as a bargain book from bookbub.

The title caught my attention on this one: Threading My Prayer Rug: One Woman’s Journey from Pakistani Muslim to American Muslim by Sabeeha Rehman. She’s written her own autobiography, beginning when she was a young child in Pakistan, to her eventual settling in New York. It’s about the Muslim experience. Their beliefs, their customs and traditions, told in a very pleasing and informational way. She marries in American Pakistani Muslim (an arranged marriage) and it’s the story of everything. Nothing much is left out of the journey she made, and still makes. She became a kind of activist for her religion, trying to bring Muslim customs to integrate into American culture (not always an easy task). Her husband is a doctor; she a hospital administrator. Likely you’ll learn more than you thought about Muslims. Very well written. Enjoyed it very much.

Finished Chinn’s story, The English Wife. What a great read. Could hardly put it down. I’m reading 3-4 books a week these days, and am so happy when I have a book I can’t wait to get back to. Really the story is about two sisters. Partly in Norwich, England, then in Newfoundland. One there, one here. And some of it takes place during WWII in Norwich, and much of it Newfoundland, then, and more recent. I loved the part of the book that took place on 9/11 when flights were diverted to Newfoundland. Family secrets, family lies, much anger between the sisters. There’s romance. There’s war. There is love of family. Particularly I savored the descriptions of Newfoundland, mostly rock, if you’ve never been there. It’s a twisted tale, by that I mean the family secrets which become the undoing. It’s a bargain on amazon right now, as I write this.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. The story is all about Mary, her growing up, her scholarly pursuits, and then from the moment she meets Jesus as a young man. The story follows along to and beyond his death on the cross. In the time of Christ it was extremely uncommon for a man not to marry. It was almost unseemly. Fraught with suspicions, I’d suppose. Although scripture, as scripture, does not play a very strong part here, if you’ve read the Bible you’ll see many of the stories of Jesus’ life through Mary’s eyes. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. Her husband was a journalist, and his life was always in danger because he wrote the truth, and that was taking a risk. The story is about her escape, with harrowing chapters as she makes her way north from Acapulco, with various major detours, one step, or sometimes nothing more than a hair’s width ahead of the cartel minions trying to find her. I could NOT put this book down. The author is not Hispanic, and some have criticized her for that, but she did her research, and many authors write about places and people they are not. I have nothing but respect for her having told this story. You need to read this.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice, living in an English home which lacks much, leaps to agree to marry a visiting American. It was an escape for her. He is a man of some family wealth, and she travels from England to Kentucky, during the 1920s. Once settled into the family home, she discovers married life is not what she had expected. Affection is lacking, and she must share the home with her tyrannical father-in-law, the owner of mines in the deep mountains. And with the ghost of the deceased mother-in-law. The family cook won’t tolerate Alice’s help in the kitchen. Alice is terribly lonely and unhappy. The town doesn’t much like this English woman with her funny way of speaking. But then, she meets a woman who encourages her to join the Horseback Librarians. With trepidation, she begins traversing the remote hills, through unbelievable weather, to deliver old, battered and tattered books to the remote inhabitants of the area. She makes friends, wonderful, loving people from all walks of life. There is tremendous tension from the danger of the mines, the unions trying to get a foothold, plus the unraveling of her marriage, including the dreaded father-in-law who feels she should answer to him, behave as he wants. Uh, no. Alice goes her own route. Her new friends become her family, and, oh, what love. There has been much criticism of Moyes’ possible plagiarism of another book regarding the Horseback Librarians. I read the other book – but I didn’t feel remotely as intrigued by that story as I was by Moyes’ version. A feel good story, but it takes some while getting to that “feel good” part, nearly to the end.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat. It’s about Ellen. Her early years, under much hardship. About her teens, some of it as an orphan. Then a young adult, which includes marriage, a marriage blanc, which I didn’t understand until you learn the meaning. Then a child enters the picture, a child that will become a focus for the remainder of the book. Through the war, and beyond. I cried several times, as will you, I suspect. What’s a constant is the descriptions of the place, a town called Upton, near Southampton. About the hills and dales, the flora and fauna, the rain, the mud sometimes, the flooding sometimes. But throughout, it’s about neighbors caring for neighbors, and about love. A must read. Would make a really good book club read.

Jamie Ford has written another good one, Love and Other Consolation Prizes. Remember, he wrote The Hotel on the Corner of Bitter and Sweet. Loved that book. This one takes on a rather ugly part of America’s past, when Chinese people were treated like trinkets. Ernest Young is such a boy, who ends up being a “prize” at an event, and with great angst, ends up as a kind of servant at a high-class bordello in Seattle. Yet, the women and girls there become HIS family. He is intelligent and learns many lessons. Eventually, when society women battle to close down such houses of ill repute, he leaves that life, with his wife. They have children. The bulk of the book is about the early years around the turn of the 20th century, then you pick up the threads nearing the end of his life, and his wife’s. There are any number of small mysteries, which unravel with a word here or there – you know that word foreshadowing? Really interesting read.

In between more literary novels, I bought a comedic memoir . . . Juliette Sobanet’s Meet Me in Paris. There’s the falling apart of a marriage (and divorce), but in the inbetween, she decides to take a trip (sans husband) around Europe to get her head straight. The kind of tour that would drive me crazy, but it was one night, maybe two at each major city. She knew no one, but soon enough bonds with  three other women. Then she has a chance-meeting of a young Frenchman who had been an exchange student in her home town. They’d lost touch, yet there were definitely sparks there, never realized. Some of the touristy stuff was trite, I must say, although the women do try to take in all the major sites, if only for a few minutes. There is plenty of humor. Some steamy stuff too as she meets up with the young man in another city. Apparently it’s a happy-ever-after story. Great literature it is not, but it was a fun romp, so to speak.

Recently finished Thomas Nelson’s The Hideaway. It seems like there are SO many novels out there about families finding, inheriting or otherwise going to an old house with memories. Especially ones on the water. With stories to tell. It’s a great way to introduce some light mystery to the telling of some other family story. In this case it’s Sara’s grandmother who was enigmatic in every way. And Sara inherits the run-down, ramshackle B&B on Mobile Bay. Cute story with lots of twists and turns.

Also just finished James Conroyd Martin’s Fortune’s Child: A Novel of Empress Theodora (Book 1 of 2). Theodora grew up the daughter of a circus performer, but then moved onto “the boards,” as acting was called back in Byzantine times (Constantinople, 6th century). She always had high expectations – she just “knew” she was going to accomplish great things. She was an occasional prostitute, a mistress, and then, behold, the son of Emperor Justin is mesmerized by her beauty, takes her on, and makes her his wife, amid much royal machinations. A young eunuch also plays large in the story too, a man hopelessly in love with Thea, but knows his love can never be returned or fulfilled. He becomes an historian to the Empress. Quite a story – much of it chronicles her early life and not a lot of it in Constantinople. But riveting story.

I’m doing SO much reading of late. Read this book in one day. The Glass Hotel: A novel by Emily St. John Mandel. Loosely based on the story of Bernie Madoff (Ponzi scheme), it tells a novelized version of a man with incredible power and charisma who gathers a group of willing partners. It’s about the people he cuckolded, and the people who took him down. At the beginning drugs come into play and I almost didn’t continue, but that was a very short section. Well worth reading. Lots to discuss if you’re looking for a book club read.

Once in awhile I read a poignant animal story, as you know if you’ve followed this sidebar for any length of time. Craig & Fred: A Marine, A Stray Dog, and How They Rescued Each Other by Craig Gross, tells the story of his military duty in Afghanistan, in a war zone. And how his unit befriended a dog, a stray, and how that dog really did become his lifeline.

Cara Wall’s new book, The Dearly Beloved: A Novel. It tells the story of two couples. The two husbands become co-pastors of a New York City church. The wives? Oh my, are they ever different. They don’t abide. The husbands try to get a grip on their jobs, pastoring, preaching, and keeping the wives happy.

Loved-loved Gregory Buford’s humorous memoir, Kept: An American Househusband in India. He aims to be a U.S. diplomat, takes the tests and fails. On a whim, his wife takes the test and is hired. Their first assignment: Chennai, India. They spent two years there, with his much-loved wife going off to do diplomatic duties (albeit at a low level – everyone must pay their dues at the beginning) and Greg is left at home to deal with the servants, the house, the beggars, the nanny, the construction next door, shopping, and also partly caring for their infant.

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

Shirley Ann Grau’s book, The Keepers of the House. Hmmm. Much to think about. [from an amazon review]: There is a reason it won the Pulitzer Prize in 1965. Seven generations of Howlands have lived on this rural Alabama plantation in good times and bad. It tells the story of this family from the time its patriarch settled the land in the early 1800s to the mid-20th century.

Marie Martin wrote Harbored Secrets. From amazon: In May of 1935, Blinny Platt’s homestead shack burns to the ground forever leaving her family asunder, scattering them like the embers flew on the Montana wind. She was only 8, sent away and in charge of her little sister. She could handle that because Platts take care of Platts. However, it is the hidden secrets of her parents smoldering beneath the charred remains that haunts Blinny until 1982.

Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

Alan Hlad has written quite a novel. From true life. The Long Flight Home. It tells the story based on family history, of the homing pigeons that were used in Britain during WWII that flew back and forth across the English Channel into German-occupied France. It’s a heartwarming story. Heart-wrenching sometimes. War is an awful thing no matter which side you’re on when it comes to how it affects everyday people. You’ll learn a lot about pigeons, but also about love. Great read.

Riveted to Katie Munnick’s novel The Heart Beats in Secret. It begins in Scotland in 1940. A woman, a single mother. A journey across the sea. Then her daughter’s story, and finally the granddaughter’s story, when she inherits her grandmother’s old cottage back in Scotland. Plenty of mother-daughter dysfunction. But it comes right in the end.

Sarah Vallance has written a book about her devastating brain injury. Prognosis: A Memoir of My Brain. What a story. What a saga of her recovery. And how she did it. An open wide sharing of her angst, her anger, her journey. Well worth reading. If you have anyone who has suffered a brain injury, it would be wise reading.

Just love all of Amy Harmon’s books. This one is no exception. Where the Lost Wander: A Novel. A pioneer story of a young woman made a widow on the trail to the west. 1850s. As it was in life, tragedies occur. But there is caring and love too. Loved it.

Read Her Mother’s Hope by Francine Rivers. After leaving her childhood home of Switzerland, young Marta Schneider dreams of one day owning a boardinghouse, until marriage and motherhood change her ambitions. Determined to give her family a better life, she vows to raise strong children. But her tough love is often misunderstood, especially by her oldest daughter, Hildemara Rose, creating repercussions that will echo for generations.

Esther Freud’s book The Sea House: A Novel is about a small village on England’s southern coast.  The book is about love found, love lost, love sometimes found again, sometimes not. About how fleeting it can be or seem.

Amor Towles’ book, Rules of Civility: A Novel was quite a read. It’s NYC, 1937. Twenty-five-year-old Katey Kontent [Kon-TENT she iterates to many] is in a Greenwich Village jazz bar when a handsome banker happens to sit down at the neighboring table. This chance encounter and its startling consequences propel Katey on a year-long journey into the upper echelons of New York society.

Wesley the Owl: The Remarkable Love Story of an Owl and His Girl by Stacey O’Brien. What an adorable book. True story about Stacey’s 20 years with a feisty but lovable barn owl.

Loved The Wedding Officer: A Novel by Anthony Capella. It takes place in the middle of WWII in Naples. A young British officer, Captain James Gould, is sent to Naples to wade through the zilions of applications from soldiers to marry local Italian women (and presumably take them back to England when the war ends).

Reading behind Bars: A True Story of Literature, Law, and Life as a Prison Librarian by Jill Grunenwald. So interesting. Jill is  young, with a newly minted degree in library science at a time when the economy was very slow. She accepts a position in a minimum security prison in Ohio.

The Walls of Lucca by Steve Physioc. A novel that takes place in between WWI and II about a weary Italian soldier.

The Hired Man by Aminatta Forna. A novel about Croatia in the aftermath of their more recent wars.

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

Having read all of Kristin Hannah’s books, I knew I’d read her latest too: Between Sisters: A Novel.  Two sisters, raised by the same mother but different fathers. At a young age a rift occurs and the sisters go their own way.

Just finished Matt McCarthy’s book The Real Doctor Will See You Shortly: A Physician’s First Year. It tells the true life story of his first year as an intern at a New York hospital.

Also read Karen Harper’s book The Royal Nanny: A Novel. The time frame is 1890s onward, at Sandringham, when Charlotte Bill (a real person) was hired by the Duke and Duchess of York, to care for their children.

Also read Roger Swindell’s Mendelevski’s Box. It’s an historical novel about the aftermath of WWII in impoverished Amsterdam.

Also read a very quirky non-fiction book: The Perfect Gentleman: The remarkable life of Dr. James Miranda Barry by June Rose. This is a biography about a person who lived in the mid-1800s. He was a surgeon; graduated from Edinburgh Medical School at the age of 14. Joined the British Army as a medical officer then sent off to South Africa and many other tropical outposts during his career.

The Winter Sea by Susanna Kearsley. The premise of this book is different . . . a woman writer goes to Scotland to connect with her distant heritage.

Another great read, The Island of Sea Women: A Novel by Lisa See. It’s about Jeju Island off the coast of Korea where the island as a whole is matriarchal because the women were trained from a young age to deep dive, free dive, for mollusks. These women were the breadwinners. Husbands stayed home and cared for the babies. The island is real. The history is real.

Radio Girls by Sarah-Jane Stratford. A novel about the early days of radio in London.

A Well-Behaved Woman: A Novel of the Vanderbilts by Therese Anne Fowler. This book is a novel, but based on the life of Alva Smith Vanderbilt (Belmont). Her family was nearly destitute (and faking it) when a marriage was proposed for her with William Vanderbilt.  You see the inner life of Alva – her day to day busy work, charity work, visiting for afternoon tea, the undercurrent of society’s morals.

Also read In Falling Snow: A Novel, by Mary-Rose McColl. From amazon: Iris, a young Australian nurse, travels to France during World War I to bring home her fifteen-year-old brother, who ran away to enlist. 

Also couldn’t put down The Secret Wife by Gill Paul. A long story that begins in war-torn Russia. Cavalry officer Dmitri falls head over heels in love with one of the daughters of Tzar Nicholas.

Uncommon Woman. A book about Colonial America, but really the western frontier at that time, which is in western Pennsylvania.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation.

Say Goodbye for Now by Catherine Ryan Hyde. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? If I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? Raymond, a youngster, an older teenager, who  lacks self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. Sweet story.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee. Everyone should read this one.

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones. DIdn’t like it much, but others do.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.

 

Tasting Spoons

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

Scroll down to the bottom to view my Blogroll

Posted in Fish, Salads, on October 29th, 2019.

smoked_salmon_pea_prosciutto_salad

Talk about a vibrantly colored salad, and full of texture and flavor!

Last week my friend Cherrie and I attended a cooking class with Phillis Carey. It was all about salmon. And I’ll share all the salmon recipes she prepared that evening (four) plus the dessert (cookies – I didn’t eat them because I shouldn’t but Cherrie attested to their deliciousness). This salad was such a standout. On this anti-lectin diet I’m on, I’m not supposed to eat sugar snaps or peas, but I ate the peas and one sugar snap; I just couldn’t help myself! What I loved about this salad was all the textures in it – Phillis even mentioned it as she was explaining the recipe – it’s served with a simple lemon vinaigrette. It was SO good. All of it. She blanched the sugar snaps and the fresh peas (although you can use frozen, thawed peas). Everything could be made ahead – you’d just have to compose the salad immediately before serving it – and it would be best to serve individual servings because you can make sure each person gets a specific share of the smoked salmon. And the crispy prosciutto added a lovely saltiness to the salad. So worth the effort.

In this case, Phillis said to use hard-smoked salmon. This is not a place for regular, thinly sliced smoked salmon, lox style. So seek out a grocer/butcher store that carries chunks of smoked fish. Or you could use canned smoked fish (which I just happen to have in my pantry). This could easily be a main dish, just make it in a larger portion. Great for a warm summer night – it was one the night we attended the class. We’ve been having Indian summer weather in SoCal this past week or two. Much too hot for my liking.

But, as a complete aside – – – a few months ago I had solar panels installed on my house. It was a big undertaking, and expensive (I paid up front for it). They guaranteed I’d have a 55% or more reduction of my electric bill. Not only did I have 2 swimming pools (regular and separate spa), but 3 A/C units (one for each floor of my house plus the wine cellar). Hence I use a lot of power. But then, I decided to empty my big swimming pool and had a deck built into/over the space. Last week I got my first electric bill since I did that deck. Talk about thrilled. We’ve had summer weather here since June and the A/C units run a lot . . . my bill was $37. Oh my goodness, was I thrilled. I danced a jig! That’s WITH the A/C running every day but about one or two. Over the winter, I’m certain I’ll be getting a $0 bill. Happiness.

What’s GOOD: Do try it. Look how vibrant it appears – love all the colors of green, and I did love all the texture in it. Loved the hard-smoked salmon with the greens. A keeper.

What’s NOT: nary a thing.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Smoked Salmon, Pea, Arugula and Prosciutto Salad

Recipe By: From a cooking class with Phillis Carey
Serving Size: 4

4 tablespoons EVOO — divided use
2 ounces prosciutto — thinly sliced across into strips
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
salt and pepper to taste
1 1/4 cups green peas — fresh, cooked, or frozen, thawed
12 ounces sugar snap peas — about 3 cups, trimmed, blanched
4 ounces arugula — about 6 cups packed
10 ounces hard-smoked salmon — flaked in large pieces

1. Heat 1 T. EVOO in a small nonstick skillet over medium heat. Add prosciutto and cook, stirring often, until crisp. Remove to paper towels to drain. Set aside.
2. Whisk lemon juice and mustard in a large bowl. Gradually add 3 T EVOO, whisking constantly, until emulsified; season vinaigrette with salt and pepper.
3. Working in batches, cook green peas and sugar saps in a large pot of boiling salted water until crisp tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
4. Add green peas, sugar snaps and arugula to bowl with vinaigrette and toss until well coated with dressing. Toss in prosciutto strips; season with salt and pepper.
5. Arrange salad on a platter or individual plates and top with smoked salmon and serve.
Per Serving: 307 Calories; 18g Fat (53.4% calories from fat); 22g Protein; 14g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 957mg Sodium.

Posted in Fish, Grilling, on October 31st, 2018.

grilled_salmon_arugula_salad_tunisian_relish

A kind of a salmon salad, but hot salmon, cold relish with arugula or greens underneath.

Vividly, I recall the first time I ate a peppadew pepper. Oh my golly, was I in love. It was at a restaurant in San Diego, and for a week I was on a mission to find them, and eventually I did. Now they’re in lots of places, even Trader Joe’s. Mostly, now, I buy them at an olive bar in one of my local grocery stores because I don’t use them often enough to keep it stocked in my frig. Peppadews are sweet and piquant at the same time. They have little to no heat in them. They add a lovely surprise in your mouth. And they work perfectly with this salmon dish.

First you need to make the Tunisian relish – dried currants (or golden raisins work fine), soaked in hot water to plump them. A cup of green olives chopped (tart type, not ripe), a bunch of the peppadew peppers chopped up, some olive oil and sherry vinegar, salt and pepper, and that’s it. Set that aside to marinate a little bit.

The salmon is marinated in some of the relish for half an hour then grilled. On the plate you combine the greens with the reserved marinade (serves as a dressing here) then divide the salmon amongst your serving plates, spoon any leftover marinade on top and sprinkle on the relish. A one dish meal in my book. From a class with Tarla Fallgatter.

What’s GOOD: the combination of the relish ingredients is sublime. You won’t need a huge serving of this (the salmon, I’m speaking of) because it is served as a salad – so you get some good salad stuff in there too. Loved it.

What’s NOT: nothing really – just the time to mix up the relish, I suppose. I think if you made more of it, it would keep for a week or so – to use on something else. For me, the peppadew peppers make this!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Grilled Salmon with Tunisian Relish

Recipe By: Tarla Fallgatter class, Sept. 2018
Serving Size: 6

MARINADE:
1 medium red bell pepper — roasted, peeled, seeded
1/2 cup dried currants — or golden raisins
7 ounces Peppadew peppers
1/4 cup juice from the jar of Peppadew peppers
1/2 cup olive oil
salt and pepper to taste
1 pound salmon fillets
2 cups arugula — wild, or other “power greens”
TUNISIAN RELISH:
1/2 cup dried currants — or golden raisins
1 cup pitted green olives — chopped
1/2 cup Peppadew peppers — chopped
1/4 cup olive oil
2 tablespoons sherry vinegar
salt and pepper to taste

1. MARINADE: Soak currants in equal quantity of hot water until plump, drain and transfer to a blender. Add roasted pepper, Peppadew peppers and their liquid and the olive oil. Puree. Season lightly with salt and pepper.
2. RELISH: Prepare and mix the relish ingredients rogether and set aside.
3. SALMON: Toss salmon with half the marinade and let rest 30 minutes. Grill until fork tender.
4. SALAD: Toss the arugula or greens with some of the marinade and divide among plates. Divde salmon into individual serving pieces and place on top of the arugula. Spoon some of the reserved marinade over the salmon, then sprinkle with the Tunisian Relish.
Per Serving: 451 Calories; 32g Fat (62.7% calories from fat); 17g Protein; 26g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 295mg Sodium.

Posted in Fish, on August 27th, 2018.

halibut_lemon_rosemary_aleppo

Is it halibut season? Found some at Costco and couldn’t resist!

Rarely these days do I have halibut – it’s so gosh-darned expensive. But I found a lovely 3-serving size slab of it at Costco for just under $20. I searched through my to-try recipes and didn’t really find anything that wowed me, so I went on the ‘net and found a recipe at epicurious that wasn’t difficult and contained plenty of lemons. I have fresh rosemary in my garden, and I’d just happened to have bought a small jar of Aleppo pepper at Penzey’s last week, so I was in business.

I made this in my toaster oven, believe it or not, and it turned out just fine. I lined a small rimmed baking sheet with foil, sprayed it with nonstick oil, blotted dry the piece of halibut and placed it on top. The top of the fish was oiled with EVOO (not much), then was sprinkled with salt and Aleppo pepper. You can see it on the front edges of the lemon slices in the picture above – Aleppo is quite bright red – and it’s not particularly spicy hot, so I was generous with the sprinkling of it.

My Meyer lemon tree is on its last few lemons of the season, and some of them still have juice in them, but the flesh has shrunk away from the outer peel – so interesting – have never seen this before – but probably owing to our extreme heat this summer. The lemon slices worked better by cutting each round in half and kind of layering them on top. I also sprinkled a little bit of chopped fresh rosemary on top of the fish before layering the lemon slices.

halibut_lemon_rosemary_before_bakingInto a 450°F oven it went. The recipe indicated 10 minutes, but this wasn’t cooked through to 120°F interior temp until about 13-14 minutes and I whisked it out in a hurry so it wouldn’t overcook. I drizzled the top with additional lemon juice and served a wedge on the plate as well. I removed the lemon slices, but if serving to guests, I’d leave the lemons on top just because it looks prettier. The lemon really didn’t “cook” as such and doubt you’d want to eat them. The recipe indicates broiling the fish at the last for 1-2 minutes until the lemons are charred. I didn’t do that step because I didn’t want the halibut to cook too much. To serve, I chopped up more fresh rosemary and sprinkled that on top too along with a dash more salt. The leftovers are going to be flaked into a large green salad. Doesn’t that sound good?

What’s GOOD: halibut has such a lovely tender flake to it – don’t overcook it, so use your instant read thermometer and remove it at 120°F as it will continue to cook for another 3-4 minutes. I loved the intense lemony flavor and liked the rosemary too. And I liked the little bit of heat from the Aleppo peppers. Was this off the charts? No, but it was really good and very, very easy!

What’s NOT: nothing, really. It was easy to do. Tasty, so no negatives.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Roasted Halibut with Lemons and Rosemary

Recipe By: Adapted slightly from epicurious
Serving Size: 2

2 halibut fillets — preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil — or more if needed
Kosher salt
1/2 teaspoon Aleppo chile pepper
2 sprigs fresh rosemary
1 small lemon — very thinly sliced
1 teaspoon fresh rosemary — minced, for garnish
1 small lemon — cut in wedges, for garnish
more salt to sprinkle on top

1. Heat oven to 450°F. Line a rimmed baking sheet with foil and spray nonstick spray on the foil. Allow fish to sit out for 10-15 minutes, then blot the fish dry with paper towels. Place fish on the foil. Brush fillets with 1 teaspoon or so of oil and season with salt and Aleppo chili flakes. Top each fillet with several small rosemary branches and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. If desired, you can scatter Kalamata olive slices over fish.
2. Bake until just opaque, about 10 minutes, until internal temperature reaches 120°F. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and Aleppo, if desired. Sprinkle additional minced rosemary on top and serve with lemon wedges.
Per Serving: 157 Calories; 6g Fat (31.9% calories from fat); 22g Protein; 7g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 57mg Sodium.

Posted in Fish, on June 24th, 2018.

orange_miso_glazed_salmon

Succulent is the word I wrote down on the recipe after my first bite. So very tender. And the glaze, oh my.

Doesn’t that dish look good enough for company? I think so, but it’s also easy enough to do for a weeknight meal as well. Just make sure you have a couple of fresh oranges on hand, white miso and some fresh green onions. That’s assuming you have fresh ginger, vermouth, soy sauce, sesame seeds, honey and avocado oil.

Being on this diet I’m on, I really shouldn’t have eaten the salmon (because of the honey – everything else was generally okay), but I couldn’t help myself. It was so SO delicious. I ate about half of that serving above, and a couple of days later I flaked some of the leftovers into a green salad as a dinner one night. It was equally good (cold) in that rendition.

The mixture that becomes the glaze is mostly orange juice (use blood oranges if you happen to have them, which makes the glaze a lovely rosy deep color) flavored with honey, ginger, garlic, vermouth, soy sauce. That is reduced down by half until it’s thick and syrupy, then you add in the white miso.

The salmon is broiled – but broiled from an 8-inch distance – it’ll take about 8-10 minutes depending on the thickness of the salmon. But before broiling you spread that succulent glaze all over the top – that helps with the browning on the top, obviously. Once done, let it sit a minute or so, then garnish with the sesame seeds and chopped green onions. Done. Beautiful! Recipe came from Phillis Carey.

What’s GOOD: everything about this dish is delicious. More than delicious. Make the glaze ahead of time if you want. Serve with a simple green salad and a complementary vegetable (roasted broccoli, roasted asparagus perhaps?). You’ll hear raves from everyone.

What’s NOT: nothing other than making sure you have everything on hand to make this.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Orange Miso Glazed Salmon

Recipe By: Phillis Carey, 2018
Serving Size: 4

GLAZE:
3/4 cup orange juice — strained (or use blood oranges)
2 tablespoons honey — mild flavored
1 tablespoon fresh ginger — grated
1 clove garlic — minced
1 tablespoon vermouth — or sake
1 teaspoon soy sauce
2 tablespoons miso — white type (mild)
SALMON:
24 ounces salmon — skinless fillets, cut into portions
2 tablespoons grapeseed oil — or avocado oil
2 tablespoons green onions — sliced
1 tablespoon sesame seeds — toasted (use either black or white)

1. GLAZE: whisk the strained orange juice, honey, ginger, garlic, wine and soy sauce together into a smooth mixture in a small saucepan. Bring mixture to a boil, stirring frequently (don’t let the clump of honey burn – stir until it dissolves) until mixture is reduced by half. It should be thicker and somewhat syrupy. Remove from heat and whisk in the white miso until the glaze is smooth. Set aside.
2. SALMON: Preheat broiler with the rack down at least 8 inches from the heat source. Line a rimmed baking sheet with foil and grease or spray the foil. Set the salmon fillets on the prepared sheet and spoon 1-2 T of the glaze evenly over the top of each piece.
3. Broil salmon 8-10 minutes, or until salmon is cooked through and the glaze is bubbly and beginning to brown. Serve salmon sprinkled with sesame seeds and green onions.
Per Serving: 351 Calories; 14g Fat (37.8% calories from fat); 36g Protein; 18g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 516mg Sodium.

Posted in Fish, Grilling, Salads, on June 14th, 2018.

ahi_bowl_citrus_rice_spinach

Healthy, easy, refreshing for a summer evening.

A post from daughter Sara . . .

As I’ve started watching my diet a bit, I find myself looking for flavorful, yet easy dinner dishes.  This is a true match for the easy and healthy.  I had my first Ahi Bowl at a restaurant called The Fish District in San Diego, CA (near where I live).  The crisp veggies with warm rice and fish make this a wonderful summer dish. I love the combination of sweet teriyaki with the nose-burning touch of wasabi sauce.  I cook the Ahi outside on the side burner of my grill (well actually, my husband does – I’m banned from the grill as I apparently don’t clean it correctly!)  This is my own at home version.

With blackened seasoning to go on the fish, and julienned veggies to fix, I can bring this dinner together in about 20-25 minutes. With a bottle of teriyaki sauce to drizzle and a squirt of wasabi sauce (don’t use the pure wasabi) it’s so easy to just make a big platter with everything on it (rice on the side) and everyone can take what they want from the platter. For me, it’s no rice, but my family loves the lemony rice to go along side. Everyone loves it! And by the way, I buy my Ahi at Wal-Mart. I’ve found it to be really fresh. I buy it in a big pack and stick it in the freezer, then defrost what I need (one small steak per person, usually).

What’s GOOD: my family particularly loves lemon rice (which I make to serve with other things too), and they like ahi. We all do, and we can pick what we want to eat on the “bowl” with, or without rice. I use spinach only instead of rice. Easy dinner and healthy too.

What’s NOT: nothing really – maybe only the time it takes to julienne the carrots and cucumber. Otherwise, it’s such a cinchy-easy dinner to prepare. Be sure to not overcook the ahi – you want it bright red in the middle.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Ahi Bowls

Recipe By: Sara C
Serving Size: 4

1 pound ahi tuna — (4 oz filets) seasoned with blackened spices
CITRUS RICE:
1 cup white rice
1/2 cup lemon juice zest from 1 lemon
1 1/2 cups water salt to taste
SALAD:
1 cup carrots — julienned
1 cup cucumbers — julienned
pickled ginger — (optional)
1 whole avocado — sliced
1/2 cup cilantro
4 cups fresh spinach
Terriaki Sauce
Wasabi Sauce (not straight wasabi)

1. Using outdoor grill, rub grill lightly with oil (use tongs and a saturated, folded square of paper towel), then place ahi over high heat until grill marks appear. Turn ahi over and repeat. Do not cook for more than about 45 seconds on each side – you want grill marks on the outside but the ahi to be rare/raw in the middle. Remove to a cutting board and cut across the grain into this slices. Quickly serve while it’s still hot.
2. If preferred, use a very large platter and place salad ingredients in decorative piles, with ahi in the middle. Serve rice on the side. For each serving, place rice and/or salad on bottom of bowl. Arrange each veggie separately around edge of bowl. Place just-off-the-grill sliced Ahi in center. Sprinkle cilantro on top. Drizzle with terriaki and wasabi sauce.
Per Serving: 438 Calories; 9g Fat (26.3% calories from fat); 7g Protein; 50g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 115mg Sodium.

Posted in Fish, Soups, on April 5th, 2018.

fresh_salmon_chowder The simplest of ingredients, just a lot of them, to make a really flavorful chowder. With chunks of fresh salmon barely cooked at the last.

Making this happened on Oscar Sunday afternoon. I’d invited 5 widow friends of mine to come to watch the show together. I made soup, and everyone else brought something else to round out the meal. It was simple enough to do, although this took a bit longer than some soups, I suppose! Not by a lot, but there were more than the usual amount of things added to this. I started with a recipe at epicurious, but I altered it so much, it’s really doesn’t bear much resemblance to that recipe.

salmon_chowder_spoonfulIt started out with rendering a bunch of bacon. The meaty bacon I used didn’t give off much fat, but there was enough to then cook down some fresh leeks. Meanwhile, I cooked the potatoes separately in a pot of salted water. I’d cut them into small chunks and that took about 10-14 minutes at most. The potatoes were drained and set aside. Once the leeks were mostly done I added a whole bunch of celery and green onions (4 cups of the latter – I doubled the recipe you see below), including most of the green tops since they would add good flavor. Then I began adding in the other ingredients – corn, garlic, fresh thyme, some dried thyme too, a couple of Bay leaves, red chili flakes and some chicken broth. I brought that up to just BELOW a simmer, then added in the raw salmon chunks, milk, half and half and cream, plus the potatoes – oh, and the bacon. I brought that just barely BELOW a simmer again and let it stew for about 10 minutes until the salmon was cooked through. Discarded the bay leaves and served with chopped dill and chopped chives on top. DEFINITELY don’t bring this soup to a boil or it will separate – the half and half and milk can’t hold together over high heat. Not a pretty sight, so stay close as you watch it as it cooks at about 200°F.

What’s GOOD: Delicious soup. Just plain, simple, but very flavorful soup. Everyone raved, me included. I gave 2-3 portions away to my friend Gloria and her husband, had 2 more portions to take lunch to my friend Judy on a day when she was under the weather, and had one more portion for myself for dinner another night.

What’s NOT: nothing really; takes an hour or so to make, quite a bit of chopping and dicing. Very worth it, though.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Salmon Chowder

Recipe By: Adapted significantly from an epicurious recipe
Serving Size: 6

1/2 pound red potatoes — scrubbed, but leave skins on
6 ounces thick-sliced bacon — cut crosswise into 1/4-inch-wide strips
1 large leeks — cleaned, chopped
1 cup celery — chopped
2 cups chopped scallions
1 cup corn — fresh or frozen (use more if you like)
1 tablespoon garlic — finely chopped
1 teaspoon fresh thyme — finely chopped
1 teaspoon dried thyme
1 Turkish bay leaves — or half the amount of California bay leaves
1/8 teaspoon red chili flakes
1 1/2 cups low sodium chicken broth
1/2 quart half and half
1/4 cup heavy cream
1 cup whole milk
3/4 pound salmon fillet — skin discarded and fish cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon fresh lemon juice
Garnish: chopped fresh chives and fresh dill

1. Cut potatoes, skin on, into 1/3-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
2. Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook leeks for about 5 minutes until wilted. Then add celery, scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add chicken broth and allow to simmer for about 10 minutes. Then add half and half, milk and cream and bring very low simmer – do not let it bubble or the soup will separate.
3. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving. Garnish with fresh chopped chives and fresh dill.
Per Serving: 484 Calories; 31g Fat (56.4% calories from fat); 29g Protein; 24g Carbohydrate; 3g Dietary Fiber; 102mg Cholesterol; 886mg Sodium.

Posted in Fish, Soups, on December 27th, 2017.

shrimp_potato_chowder

Oh – My – Goodness! This soup is just off the charts. When I tell you you need to make this, do you trust me on that?

My friend Cherrie made this soup and brought it to our Christmas cookie baking day a few weeks ago. She said she’d really wanted to try this recipe, and so she brought a big tub of it. She wouldn’t tell Jackie or me what was in it. Of course, we could see shrimp – big, honkin’ ones, most of them bigger than the soup spoon. We cold see onion, potato, and celery and some bell pepper too. Plus some little bacon pieces. And a really rich, creamy soup to go along with it. She said “there’s no cream in it.” We tried guessing – Half and Half? No. Coconut milk? No. Almond milk? No. Non-Dairy Creamer? No. Evaporated milk? No. Is there dairy in it, I asked? Yes, but not what you’d think. Cheese, I said? Nope.

I almost don’t want to tell you – – – but if I do, I think you’ll stop reading right this minute and never go on. And you’ll never make it because you’ll just say no-no, can’t do that. Too rich. Too fattening.

The soup is SO very easy to make – Cherrie found the recipe at allrecipes.com, and made it mostly according to the recipe, although she added some dried thyme, and she DID thin down the soup part with regular milk because it was too thick, she thought.

So, are you ready to hear the “reveal?” It’s cream cheese. Who’d have ever thought to make soup with cream cheese? And yes, it’s rich. And yes, it’s decadent. And YES, it’s fabulous! Well, why wouldn’t it be with cream cheese in it??

I haven’t made this myself – so I’m giving you the recipe exactly as Cherrie made it – using 2 bricks of cream cheese. But that quantity feeds a lot of people. Probably 8 people as a dinner-sized portion. I had the leftovers twice. It’s very filling. I may make this myself . . . and if I do I’m going to use half the amount of cream cheese and use half and half to fill up the quantity of soup part.

This would make a great New Year’s Eve Dinner. My parents, for over 30 years, got together with another couple to play pinochle on that night of the year (other nights too, but almost always on Dec. 31st), and my Mom would make oyster stew. It was their tradition. The score card for their years and years of playing the game was taped to the bottom of the card table and they’d reminisce about previous games and scores. I’m not a fan of oysters, so I wouldn’t be making that, but this would be a great stand-in.

What’s GOOD: the flavor of this soup is a 10 and or a 100, whatever scale you want to use. Is it rich? Yes. But I’d definitely make this myself, though as I mentioned I’d try using half the cream cheese and adding half and half. Do not boil the soup or it will separate. Am sure this would freeze just fine. Don’t over-cook it, either, because you don’t want to dry out the shrimp.

What’s NOT: well, the fat content is about the only thing! Other than that, it’s so worth making.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Shrimp Chowder

Recipe By: Adapted from allrecipes.com
Serving Size: 8

6 slices lean bacon — chopped
1 cup celery — sliced
1/2 cup yellow onion — finely chopped
1/2 bell pepper — chopped
4 tablespoons butter — any color
1 teaspoon dried thyme
16 ounces cream cheese — diced
3 1/2 cups milk — or more as needed
1/4 cup dry white wine
1 large Russet potato — unpeeled, cubed
1 pound shrimp — thawed and drained
1/2 teaspoon salt
Freshly ground black pepper to taste
Chopped Italian parsley for garnish

1. In a large stock pot saute bacon until lightly browned and crispy. Remove to a paper towel and pour off most of the bacon grease. Add to the pot the celery, onions and butter. Saute for 3-5 minutes until the vegetables are translucent. Crush the dried thyme between your palms and add to the mixture.
2. Meanwhile, in another pot simmer the cubed potatoes in water until they are nearly tender. Drain and set aside.
3. To the vegetables add cream cheese and milk; stir over low heat until cream cheese is completely melted.
4. Add cooked potatoes, shrimp, reserved bacon, dry white wine and salt. Heat thoroughly (until shrimp have turned white), stirring occasionally. Add fresh pepper and taste for seasoning. Add more milk as needed to thin it to your desired consistency. Serve. May add chopped Italian parsley on top if desired.
Per Serving: 423 Calories; 32g Fat (69.5% calories from fat); 21g Protein; 11g Carbohydrate; 1g Dietary Fiber; 167mg Cholesterol; 594mg Sodium.

Posted in Fish, on November 21st, 2017.

honey_mustard_salmon_panko_pecan_crust

Looking for a new way to fix an easy baked salmon dinner? Here it is!

It may have been my daughter Sara who told me about a recipe she’d found on Jenn Segal’s website, Once Upon a Chef. Jenn is a full time mom and wife now (now blogger and cookbook writer) but at one time she was a classically trained chef, so she brings a certain amount of perfection to her recipes. She also uses tons of photos for every post. You’ll never have any guesswork about what the different steps look like!

Her recipe for this easy baked salmon was just the ticket for me one night recently. I quickly defrosted a nice piece of salmon and this dinner came together so easily and quickly. First you make up a honey mustard mixture (my honey was quite thick, so I heated it in the microwave briefly) with butter, Dijon, salt and pepper. Since I was making this recipe just for myself, I guess-timated at the amounts, and I ended up with more than I needed. I certainly didn’t want to waste the rest of it (after I’d spread some on the top of the salmon), so, I added a bit of water to it and used it as a deglazing for a pan full of sliced Brussels sprouts. You can see them in the background behind the salmon in the photo.

Salmon Temps:

Current advice says farm-raised should cook to 125°F. Wild salmon is done at 120°F. Reason: wild salmon contains less fat and goes from raw to cooked (or overcooked) more quickly.

Then you make a little mixture of pecans (chopped) and panko. I forgot the parsley, so added it on the top when I served it. You can add it in with this mixture (per the recipe) and just garnish with some additional sprigs. The pan is popped into a hot oven and baked very briefly – 7-10 minutes only, until the thickest part of the salmon has reached 125°F.

There’s been recent discussion about the inherent differences between farm-raised and wild salmon, and to what temperature it needs to be cooked. Chefs (many, not all, I’d suppose) say that wild salmon (which has less fat in its tissue) is done at 120°. But farm-raised, with higher fat, needs to go to 125°F. The FDA says to cook salmon to 145°F. I never cook it that far because it’s dry. In this dish, with a thinner piece of salmon, it was done at 6 minutes, but you’ll want to test it with an instant read thermometer to make sure you don’t overcook it.

brussels_sprouts_honey_mustardThe BRUSSELS SPROUTS: I didn’t use a recipe for this one – I just made it up as I went along! The leftover honey mustard was the inspiration! As the fish was baking, I prepared the Brussels sprouts, and added the remaining honey mustard mixture, (to which I added a little bit of water so the sprouts would steam a little bit) at the very end and tasted it for seasoning. TJ’s sells a package of Brussels sprouts already sliced up – that’s what I used. I greased a large frying pan with a little bit of canola oil, tossed the Brussels sprouts many times, covered it briefly so it would steam-cook a little bit, then when it was nearly done, I added in the thinned-out honey mustard mixture and stirred and tossed. Done. Dinner was finished in a matter of about 25 minutes including the time needed to preheat the oven!

What’s GOOD: how quickly this dinner came together. I truly liked the honey mustard on both salmon and sprouts. You might think the same seasoning on both would be too much – it wasn’t. Perhaps because the Brussels sprouts are savory and almost bitter (although I don’t think Brussels are a bitter green), if you know what I mean. There’s not enough honey or mustard added to the Brussels sprouts to make a lot of difference, but I definitely knew they’d had something added. Loved the salmon – the honey mustard added a lovely sweetness, and I liked the crunch of the panko and pecans. An EASY dish to make. I’ll be making both of these again.

What’s NOT: nothing that I can think of. This is a great combo – both are keepers for sure.

SALMON: printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

BRUSSELS SPROUTS: printer-friendly PDF and MasterCook 15/16 file (click link to open recipe

* Exported from MasterCook *

Baked Salmon with Honey Mustard and Pecan Panko Crust

Recipe By: Once Upon a Chef (blog) 2017
Serving Size: 4

2 tablespoons Dijon mustard
2 tablespoons unsalted butter — melted
1 tablespoon honey
1/2 teaspoon salt — divided
1/4 teaspoon freshly ground black pepper
1 1/2 pounds salmon fillets — cut into 4 even pieces
1/4 cup panko
1/4 cup pecans — finely chopped
2 teaspoons parsley — finely chopped (optional for color)
1/4 teaspoon salt
1 whole lemon — for serving (optional)

NOTES: If you’re going to use some of the honey mustard mixture in a side vegetable (as I did with shaved Brussels sprouts), increase the mustard, butter, honey, salt and pepper mixture by half, then set aside about 1/4 to 1/3 of it to use on the vegetable.
1. Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
2. In a small bowl, whisk together the mustard, melted butter, honey, salt, and pepper. Set aside.
3. In another small bowl, mix together the panko, pecans, parsley (if using), and remaining 1/4 teaspoon salt.
4. Spoon the honey-mustard mixture evenly over the salmon fillets. (Don’t worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
5. Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.) Garnish with additional parsley, if desired, and add lemon wedges for serving.
6. Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.
Per Serving: 332 Calories; 17g Fat (45.0% calories from fat); 36g Protein; 10g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 620mg Sodium.

—————-

* Exported from MasterCook *

Shaved Brussels Sprouts with a Honey Mustard Slurry

Recipe By: My concoction, inspired by some leftover honey mustard made for baked salmon.
Serving Size: 3

1 tablespoon canola oil — or EVOO
3 tablespoons yellow onion — chopped finely
1 garlic clove — smashed, chopped
12 ounces Brussels sprouts — shaved (sliced thinly)
1 tablespoon Dijon mustard
2 tablespoons butter — melted
1 1/2 teaspoons honey
Salt and pepper to taste
1 1/2 tablespoons water — or more if needed

1. Heat a large saute pan over medium heat; add oil and allow it to heat until the oil begins to shimmer.
2. Add the onion and saute for a few minutes, until the onion is translucent. Add the garlic and stir very briefly (no more than 45 seconds or so) then add the Brussels sprouts and stir well, continuing to turn and stir until all the vegetables have been coated with a little bit of the oil. Turn heat down to medium and continue cooking for 3-5 minutes until the sprouts are cooked just barely tender.
3. Meanwhile, combine the mustard, melted butter and honey in a small bowl. Add salt and pepper. Add water and stir to make a slurry. During last minute of cooking the sprouts, add the slurry and continue cooking, stirring to make sure all the sprouts are coated. Allow sprouts to simmer and steam until most of the liquid has evaporated. Taste for seasoning and serve immediately.
Per Serving: 172 Calories; 13g Fat (62.0% calories from fat); 4g Protein; 14g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 167mg Sodium.

Posted in Fish, on July 20th, 2017.

chile_spice_rubbed_roasted_salmon

This recipe really needs to be titled “Citrus Marinated Roasted Salmon with Chili Powder and Other Spices.” But whew. Can’t call it that!

Originally this recipe was titled “Barbecue Roasted Salmon.” It’s an old recipe from Cooking Light (2001) but they totally misnamed this one. It’s not barbecued, nor does it contains typical “barbecue” spices. So I dubbed it Chili-Rubbed Roasted Salmon instead. You’ll see why shortly. And don’t let the Cooking Light source make you think this is  not all that good! It’s fabulous.

IMHO, the pineapple juice/lemon juice marinade is the secret to this recipe. It makes it SO very juicy and tender. It doesn’t need to be marinated all that long, either. Periodically I buy a 6-pack of pineapple juice in little baby cans. Sometimes they don’t last (the cans bulge and you know the juice has gone bad). I threw away 2 cans before I found one that was still okay. My recollection is that I can’t buy just one of those tiny cans of pineapple juice. I don’t drink it ever – it’s only used for cooking. But I certainly didn’t want to have to go grocery shopping in order to make this. Fortunately I had everything on hand.

Am sure I’ve mentioned it here before .. . . even though I’m a family of one now, I buy the big slabs of farm-raised salmon at Costco, cut them up into fillets and pack two to a bag and vacuum seal them for freezing. It takes less than an hour to defrost one of those bags and it gives me two meals.

salmon_foil_ready2bakeSo first, the salmon fillets went into a ziploc bag with the juices. Into the refrigerator they went for about an hour. It’s very possible that left in the marinade any longer the fish would have begun to disintegrate. Pineapple juice is a powerful marinade in that it contains enzymes that break down food. Which is why it’s often used in a meat marinade, to give it tenderness. This one, though, is really meant just for flavoring, I’m guessing, since salmon doesn’t need tenderizing! Pat it dry, then you put the brown sugar and spices (chili powder, lemon zest, ground cumin, salt and a pinch of ground cinnamon and salt) on the fish. I made a foil “tray” for the fish and roasted it in my toaster oven for only about 10-11 minutes (the fillets weren’t all that thick) and they were plu-perfect! Ideal cooked internal temperature of a salmon fillet is 135°F. I garnished with a lemon slice or two, more lemon zest and a sprinkling of mint, and onto my plate it went. In the background of the photo at top you can see the watermelon/feta/mint salad and some roasted vegetables I’d made a few days before. Wonderful dinner. And then I had the second fillet to re-heat a few nights later. It was still wonderful, although reheating it dried it out just a tad.

What’s GOOD: so very tender and juicy salmon – loved the spice combo on it. Very easy to make too. A winner of a recipe. I’ll be making this again. The calorie count for one serving is 235. Yea! And that assumes you’ve consumed (drunk) the pineapple and lemon juices, so it’s actually less than 235! This could easily be a company meal (it’s certainly fancy enough) but can also be an easy weeknight dinner too. Don’t marinate the fish more than an hour, though.

What’s NOT: Do use thicker salmon if you can – it will roast better with no tendency to dry out. No down side to this recipe at all.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Chili-Rubbed Roasted Salmon

Recipe By: Adapted slightly from Cooking Light, May 2001
Serving Size: 4

1/4 cup pineapple juice
2 tablespoons fresh lemon juice
1 1/2 pounds salmon fillets — (6-ounce each)
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Lemon slices (optional)
Chopped mint for garnish
Grated lemon zest for garnish

1. Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. (Don’t marinate longer or it will begin to break down the fish.)
2. Preheat oven to 400°.
3. Remove fish from bag; discard marinade. Pat dry the fish with paper towels. Combine sugar and next 5 ingredients (chili powder through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish lined with foil. Bake for 10-12 minutes or until fish flakes easily when tested with a fork (done internal temp should be 135°F). Serve immediately with lemon slices, and a sprinkling of fresh, chopped mint and lemon zest.
Per Serving: 235 Calories; 6g Fat (24.8% calories from fat); 34g Protein; 9g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 408mg Sodium.

Posted in Fish, Grilling, on July 4th, 2017.

Trust me on this one – it’s a winner.

Years ago, it must have been in the late 80s, my DH and I took a cruise on the inland passage to Alaska. That was our first one (we did it 3 times). We were with a group of friends. The ship left out of Vancouver, for a week, and we just loved it all. Since I get seasick, this trip was one of the few I could do as there was only one 12-14 hour stretch when these routes are in open ocean (and all 3 times we did this trip, I was down sick in the stateroom for the duration of open-ocean cruising feeling very quesy).

At one of the ports of call on the Alaska mainland, we took a day trip up into a deep lush valley and enjoyed a salmon lunch cooked over open coals, huddled under some plastic tarps to protect us from the rain. It wasn’t anything fancy – the salmon, some cole slaw, as I recall, and potatoes, or a potato salad. But what I remember was the salmon. OMGosh was it good. I asked the chef, who was gently tending the salmon, worrying that the rain was going to damp out the coals, what was in the glaze he was brushing on the huge slabs of salmon. He said, butter, brown sugar and white wine – and I think he said equal quantities of each. Pretty easy. I tucked that bit of info into the back of my brain and never pursued trying to find a recipe for it.

taku_grilled_salmon_bastingThen I was reading something some years back, and the memories of that salmon came flooding back into my brain. We didn’t go to Taku Lodge back then (it’s a 15-minute flight in a small plane from Juneau), but it brought back all those wonderful mouth-watering memories of our first salmon bake in the wilderness. This link has the recipe, and also this one from Sunset Magazine’s version from 2003. It’s taken me this long to make it. What a waste of years – not to have made this until now.

salmon_fresh_off_grillSunset’s recipe is the one I used. Both recipes are a little bit different – same ingredients, but different quantities. One has you marinate the salmon (I didn’t), and I didn’t grill it on the open grill – I did the salmon slab on heavy-duty foil, in a kind of a foil-sling/pan with the edges of the foil rolled inward so the glaze wouldn’t drip out. I had my son-in-law man the gas grill, putting the “pan” on the heat for about 4 minutes, then moving it off-heat until it was fully cooked – maybe 10 minutes. You know it’s done when the collagen starts leaking up through the flakes. We moved the foil slab onto a serving platter and guests just cut what they wanted with a long spatula. You can scoot the salmon off the foil pan onto a heated serving platter – looks prettier that way.

As it turned out, even with 8 people eating, we didn’t quite finish 2 slabs, and I was so happy about that because I crumbled half of it into a green salad for lunch one day and the remainder I ate as dinner a few nights later briefly reheated in the microwave. There was a little bit of the glaze in the refrigerator container I had it in, and I almost wanted to drink it (I didn’t).

What’s GOOD: the glaze gives the salmon a lovely sweet caramely kind of taste. It’s not overly sweet, but I suppose you could cut down on the sugar if you are concerned about that. The butter keeps it moist. It’s just wonderful. Do try it.

What’s not: nothing that I can think of – this is a quick, easy dinner. Do use two layers of the foil so there aren’t any chances of a leaking accident in the grill. That would not be good!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Grilled Salmon a la Taku Lodge

Recipe By: adapted from Taku Glacier Lodge in Juneau
Serving Size: 12

1/2 cup butter
1 cup brown sugar
3 tablespoons lemon juice
1 1/2 tablespoons dry white wine
2 1/2 pounds salmon
1/3 cup parsley — finely minced

NOTE: I buy the whole farm-raised salmon slabs at Costco and they vary in size and thickness.
1. In a medium saucepan melt butter over medium heat. Stir in brown sugar until dissolved. Add lemon juice and wine. Stir and heat through, about 5 minutes.
2. Prepare foil “pan,” by placing 2 pieces of heavy-duty foil together, spray foil with nonstick spray, then place salmon on top, curling the thin, tapered end under so the salmon slab is about an even thickness. Carefully crinkle/roll the foil edges inward so it kind of surrounds the fish, like a boat. Baste the salmon with the glaze (don’t use it all). Set aside until the grill is ready.
3. Preheat grill to high. Leave one part of the grill off, or bank coals to one side.
4. Turn down the grill heat to medium. Place salmon “pan” on heat for about 4 minutes, then move the “pan” to the unheated side and continue cooking (lid closed). Baste the salmon several times with the glaze. It’s done when the collagen begins to leak through to the top of the salmon, about 4-8 minutes, depending on the thickness. The fish should flake when tested with a fork.
5. If desired, open the short end of the foil pan and using a spatula, gently scoot the whole salmon off onto a heated platter. Pour any remaining glaze over the top. Garnish with minced parsley.
Per Serving: 226 Calories; 11g Fat (44.1% calories from fat); 19g Protein; 12g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 147mg Sodium.

Related Posts Plugin for WordPress, Blogger...