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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in Fish, Grilling, on September 8th, 2014.

grilled_shrimp_polenta_cakes_corn_salsa

Don’t be confused that this is shrimp and grits. It has similarities, but it isn’t. The polenta is made ahead and cut into squares (the big shrimp at the top center is sitting on a square polenta cake), but this is a very soft cake with corn in it. Then you make this great corn and green chile salsa to go with it, and with the grilled shrimp. Delish.

Another winner of a recipe from my recent Phillis Carey class that was all about corn. There is a bit of prep to this recipe – you do have to make the polenta ahead of time – an hour or so. It’s a soft, creamy polenta that’s poured into a flat pan and allowed to set. Sort of. It’s still soft, so when it comes time to grill the polenta squares,  you must be very gentle – use a nice thin spatula to pick up the squares then gently place them in a big skillet, or on a flat grill. Then there’s the corn and green chile salsa. Not hard to make, but you do want to grill the pasilla (poblano) pepper and chop it up. You do want to grill the corn, just barely, and mince up the red onion. The shrimp does get marinated briefly in a lime-juice mixture and grilled. So you do have to do some work with each of the three elements. But much of it can be done ahead. If you have someone to do the grilling (the corn first, early, then the shrimp at the last minute) that helps, while you gently brown the polenta cakes just before plating everything.

poblano_peppersPoblano chiles have a unique flavor. It’s a deep, earthy flavor that I love. As I’m writing this I just had lunch at California Pizza Kitchen and I ordered their stuffed poblano chile. Delicious. If you’re not used to buying them, it’s so worth it for this dish. Photo at right came from www.specialtyproduce.com

What’s GOOD: the combo of the corn salsa (and particularly the roasted poblano chile in it), polenta cake and the shrimp – a little bit of each in every bite. Well, just delicious. I think the lime juice contributes a lot to the flavor. It would make a beautiful company dinner – might be a bit much for a weeknight dinner unless you feel like doing a bit more work than usual. It’s all worth it, though. A great dish.

What’s NOT: only thing I can think of is the time it takes to make it all, but that’s it. Flavors are wonderful.

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Grilled Shrimp and Polenta Cakes with Grilled Corn and Green Chile Salsa

Recipe By: From a Phillis Carey cooking class, 8/2014
Serving Size: 4

SHRIMP:
12 extra large shrimp — cleaned, tails on
1/4 cup grapeseed oil — or vegetable oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon cilantro — chopped
1 clove garlic — minced
POLENTA CAKES WITH CORN:
2 tablespoons grapeseed oil — or vegetable oil, plus a bit more for cooking the cakes
1 cup onion — finely diced
2 cloves garlic — minced
1/2 cup dry white wine
4 cups low-sodium chicken broth
1 cup yellow cornmeal — or polenta Salt and freshly ground black pepper to taste
2 ears of corn — perfectly grilled (with grill marks) kernels removed
RELISH:
6 ears of corn — perfectly grilled (with grill marks) kernels removed
2 whole poblano peppers — roasted, peeled, seeded, diced
1 small red onion — finely diced
2 whole limes — juiced
1 tablespoon honey
1/4 cup grapeseed oil — or vegetable oil
1 tablespoon cilantro — finely chopped
Salt and freshly ground pepper to taste

1. SHRIMP: Place shrimp in a bowl and add remaining ingredients. Cover and refrigerate for 30-60 minutes (MAXIMUM). Remove from marinade and thread shrimp on banboo skewers which have been soaked in water for 30 minutes. Grill shrimp 3-4 minutes per side. Remove shrimp from skewers and keep warm.
2. POLENTA CAKES: (Do this several hours ahead if possible.) Oil the bottom and sides of a 9×11 inch baking pan (if you have a nonstick pan, use it)
and set aside. Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced.
3. Add the chicken broth and bring to a boil. Slowly whisk in the cornmeal, stirring so it doesn’t clump and cook until it begins to thicken. Season with salt and pepper, reduce heat to medium, switch to a spatula or wooden spoon and continue cooking, stirring often, until the mixture is smooth and soft, about 8 minutes. If the mixture becomes too thick, stir in some water, but it should be a pourable consistency.
4. Stir in the grilled corn kernels and pour the mixture into the prepared pan and spread evenly (it will be thin). Cool to room temp, then cover and refrigerate until firm, about 2 hours. May be made a day ahead. Cut the polenta cakes into 4-inch squares.
5. RELISH: Combine the grilled corn, diced chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the relish sit at room temp for at least 30 minutes before serving. It can be made up to 8 hours ahead and refrigerated. Bring to room temp before serving.
6. FINAL PREP: To cook the polenta cakes, heat a stove-top grill or griddle over medium heat for about 10 minutes. Brush the cakes on both sides with oil and season with salt and pepper. Cook the cakes until golden brown (still on medium heat) until they just barely get golden brown and very slightly charred on each side, about 1 1/2 minutes per side. Remove to hot serving plates and top each cake with shrimp and some of the relish.
OPTIONS: Add some grated cheddar cheese to the polenta cakes, or Cotija cheese. You may also make the polenta soft, keeping it pourable as you make it and pour some onto each plate then add the shrimp and relish.
Per Serving: 747 Calories; 40g Fat (44.2% calories from fat); 26g Protein; 87g Carbohydrate; 10g Dietary Fiber; 32mg Cholesterol; 109mg Sodium.

Posted in Fish, on June 20th, 2014.

greek_style_mahi

Do you like mahi mahi?  If you can find it, this is a really delicious way to fix it. Lemon pieces (that’s what’s on top there, the scorched part that you don’t eat) give good flavor and the really good feta and yogurt mixture that’s on top. Like a tartar sauce except it’s got mint, dill and lemon zest and juice in it.

I do like mahi, and yet I don’t see it everywhere. More often on restaurant menus than in the fish market. I don’t much like to buy frozen fish – I’m sure it’s available frozen in the regular supermarkets, but I generally don’t buy supermarket fish. Period. It could be that mahi is only available frozen anyway (you know the label: previously frozen). I don’t know.

In any case, this recipe, the last fish recipe from the class with Phillis Carey, which is just loaded with flavor, is easy to make. You need fresh lemons, Greek full-fat yogurt, sheep’s milk Feta, fresh mint and fresh dill.

This fish is cooked in a broiler method, but you put the rack way, way low in your oven. The fish cooks without you having to turn it over mid-way through. While the broiler heats up, mix up the yogurt stuff (Greek yogurt, sheep’s milk Feta, mint, dill, lemon zest and juice). That’s spread all over the mahi fillets (do spread it all the way to the edges), then you top it with the drizzle of olive oil. Then the thinly sliced lemon halves (seeds removed) are gently nestled into the yogurt. Try to make it flat – any unevenness will scorch the lemon unevenly (obviously). It’s also good to have mahi mahi pieces that are about the same thickness – thinner pieces will cook a lot faster.

Serve the fish with the scorched lemon – but most people will probably set it aside. It can be eaten if you want to. But do make this. It’s good! Serve with rice. If you want, make some extra sauce and serve it to dollop on top of the rice for extra flavor. It’s yogurt, remember, not sour cream.

What’s GOOD: it’s EASY for sure. But you do need to have the ingredients on hand – I never have fresh dill (can’t seem to grow it now matter what I do). I always have sheep’s milk Feta because I use it in salads. And lemons, always. Mint from my garden. Yep. Easy. Just find the mahi and buy dill. The flavor is great – love the creamy sauce and the tart thing going on with it.
What’s NOT: just the finding of mahi mahi, maybe. Easy dinner!

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Greek-Style Mahi Mahi with Feta Yogurt Topping

Recipe By:From a Phillis Carey cooking class, 2014
Serving Size: 4

24 ounces mahi mahi fillets — (4 pieces,1 1/2 inches thick)
1/2 cup Greek yogurt, full-fat — or mayonnaise if preferred
1/4 cup feta cheese — crumbled
3 tablespoons fresh mint — chopped
2 tablespoons fresh dill — chopped
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
8 slices lemon — sliced super thin
2 teaspoons extra-virgin olive oil
3 tablespoons Italian parsley — minced (garnish)

Note: if you don’t mind the extra calories, make a bit more of the sauce because the SAUCE is what makes this dish. Any extra can be dolloped on top of the rice.
1. Preheat broiler with rack in the lower third of the oven. Line the bottom of a broiler pan with foil and well oil the top. Set fish on pan and season with salt and pepper.
2. Whisk together yogurt, feta, herbs, and lemon zest and juice and spread over top of fish – reaching all the corners. Remove all seeds from the lemon slices, then place 2 lemon slices (slightly overlapping but as flat as you can make them) on center of each fillet. Drizzle lemon slices with 2 teaspoons oil.
3. Broil fish 8 inches from heat until just cooked through, 10 to 14 minutes, depending on the thickness of the fish. The lemon slices will get some burned marks. Serve with the lemon slices, although most people won’t eat them. Garnish with finely minced Italian parsley, if desired.
Per Serving: 111 Calories; 8g Fat (46.6% calories from fat); 5g Protein; 15g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 120mg Sodium.

Posted in Fish, on June 13th, 2014.

salmon_sumac_fennel_tomato_slaw

Most of the time I have salmon in the freezer, so when I need it, it can be defrosted in a jiffy and dinner can be ready a couple of hours later. This is a one-dish meal, really. It has protein (the salmon), vegetables (the fennel in the slaw), fruit (the tomatoes) and a bit of carbs from the bread crumb crust on top. I served it with sautéed spinach and that was dinner. I could have served it with a carb side like pilaf or a piece of toasted cheese bread perhaps.

When I am out of salmon as a staple in the freezer, I go to Costco and buy one of the big slabs of farm raised salmon. If you’re a Costco member, you probably get the monthly magazine they send out. I’ve learned to read some of the articles in the magazine – because they often give some very definitive information about their products. One time it was about the salmon. I’d gone off of it for awhile because of everything I’d read about farm-raised salmon – about the pens the salmon are raised in, how they are so packed in they can hardly move, eating their own detritus. Yuck. But then I read the article and learned that Costco’s salmon are raised differently – larger pens, the salmon aren’t so stressed, they eat well and they’re healthy. So I was reassured that eating Costco’s farm-raised salmon was not so bad for us. I love their farm-raised salmon – they’re big for one thing, and I think the flavor is delicious.

So, I buy the big slabs, cut them into portions. I used to vacuum seal them into 2-piece servings, but now that I’m a family of one (oh, that is so painful to even write that) I vacuum pack it in single portions. When I’m ready to eat salmon, I merely remove the package(s) and plunge it into a big bowl of cold tap water, put a big bowl on top, add something heavy to the center of the bowl to weight down the salmon below the water level and let it sit that way for about an hour. It might take longer if you have thicker pieces. That’s it. Easy.

So, on to this recipe. It originates from a cookbook called Artichoke to Za’atar: Modern Middle Eastern Food. The unique characteristics of this recipe are: (1) sumac in both the breading and the salad; (2) fennel seeds in the breading; and (3) a fresh fennel salad. If you don’t have sumac in your pantry, it’s worth buying it – it adds a citrusy note to anything you use it with – it’s a dark red color. I like sumac and you’ll find it used throughout the Middle East in their cooking.

This isn’t quite a 30-minute meal, but it won’t take much more than that. The breading is only placed on the top of the salmon. You make the salad – fresh fennel cut thinly into rings and pieces, shallots, fresh mint and parsley, a thinly sliced tomato, dried mint, lemon juice and olive oil plus that special bit of sumac. The bread crumb mixture can be whizzed up in the food processor (that’s what I did): sumac, fennel seeds, lemon zest and a bit of fresh (white) bread. You could use whole wheat bread, but I wouldn’t try using a hearty multi-grain bread – it would confuse the flavors, I think. When you have a leftover piece of baguette or a country loaf, or even sourdough, wrap it in a couple of layers of foil, then in a plastic bag and it would be perfect for this crumb mixture.

The salmon pieces are lightly seasoned with salt and pepper and sautéed for just a short-short time to get the pieces golden brown (but definitely not cooked through). You want to do that part in a skillet, but one that can go into a very hot oven (not all handles can get that hot). You gently mound the crumb mixture on top of the salmon and it goes into the oven for about 3 minutes or so – the crumb topping will get a bit golden and it cooks the salmon through. Do test it to make sure it’s just barely done. Once removed from the oven you tent it with foil and allow it to sit for 3-4 minutes. In that time mix up the salad and place it on the serving plate in about the same shape as the fish pieces, then the salmon is carefully placed on top of the slaw. Serve immediately!

What’s GOOD: I loved the flavors of the sumac, mint and dried mint. Big time. And the fennel seeds too. Fresh fennel bulb is a favorite of mine too – for some it’s a bit out of the ordinary –  it would make a lovely company meal, no doubt. I had a dinner guest that night. We both loved this preparation. The fennel salad is so refreshing, especially with the sliced tomatoes. Loved that combination too.

What’s NOT: there is a bit of preparation – the breading mixture and the salad. None of it is difficult, but it will take a few minutes to do it all.

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Salmon with Sumac and Fennel Crumbs

Recipe By: Artichoke to Za’atar by Greg and Lucy Malouf
Serving Size: 4

CRUMB MIXTURE:
1 tablespoon sumac
1 tablespoon fennel seeds — roasted and crushed
1 1/2 teaspoons lemon zest — from about 1/2 lemon
1/2 cup fresh bread crumbs
SALMON:
24 ounces salmon fillets — cut into 4 pieces
1/4 teaspoon salt pepper
3 tablespoons olive oil
1 teaspoon Dijon mustard
FENNEL-MINT SALAD:
1 medium fennel bulb
2 shallots — very finely diced
1/3 cup fresh mint leaves
1/3 cup fresh parsley
1 whole ripe tomato — deseeded and sliced
1/2 teaspoon dried mint flakes
1/4 cup lemon juice
5 tablespoons extra virgin olive oil
1/2 teaspoon sumac
salt and freshly ground black pepper to taste

1. Preheat oven to its maximum heat (but not in broil mode). Mix sumac, fennel seeds and lemon zest with bread crumbs and set aside.
2. Lightly season the salmon. In a heavy-based, ovenproof pan, heat the olive oil and saute the salmon pieces for 30-40 seconds, moving constantly so they don’t stick. Turn and saute for a further 30 seconds.
3. Remove the pan from the heat, brush each salmon fillet with the mustard, and sprinkle over a 1/4 inch layer of the crumbing mix, packing it on neatly.
4. Place the pan on the top shelf of the oven and cook for 3 minutes for medium rare, or longer as desired. Remove from the oven and allow to rest in a warm spot for 4-5 minutes.
5. To make the fennel-mint salad, place all the ingredients into a large mixing bowl and toss together. Divide the salad onto plates and top with a piece of salmon. Serve.
Per Serving: 495 Calories; 34g Fat (60.8% calories from fat); 36g Protein; 13g Carbohydrate; 4g Dietary Fiber; 89mg Cholesterol; 334mg Sodium.

Posted in Fish, Soups, on June 5th, 2014.

poached_cod_tomatoes_toasts

Of the 4 fish recipes I got at the last Phillis Carey class, this was my favorite. It’s something you could make in a jiffy, and as long as your kids like soup and cod, it’ll make them happy too. The garlic toasts just “make” the dish, in my opinion anyway. The broth isn’t a lot – you could make this more into a soup by adding more chicken broth. A nice big chunk of cod with the tomatoes and well, that’s it. Make extra garlic toasts – they’ll disappear.

When Phillis began demonstrating this, someone in the class asked where she’d bought the cod. Like that person, I don’t see cod hardly at all in our markets (California), but they said it came from a local grocery store and she particularly recommended we seek out Alaskan cod. She did say we could substitute mahi mahi, sea bass or halibut (but NOT tilapia or salmon). Sole would work too, but we’d want to roll the sole up into little pinwheels in order to make the whole dish work. I loved it with the cod, and next time I see it I’m buying some. Generally I prefer using fresh fish whenever possible (two exceptions are shrimp and salmon) but I might make another exception here since I think it would work okay.

So here’s the drill: You sauté garlic and red pepper flakes (just a tiny, tiny pinch) in olive oil, then you add canned tomatoes (the good kind, San Marzano brand for sure – Phillis was insistent on that part), then you add white wine, some water – then the aromatics (bay leaves, saffron, salt and pepper) before adding the nice big chunks of cod.

Meanwhile you make the garlic toasts – ideally you’ll allow the oil to sit with the garlic for about an hour so you’ve got some good garlicky flavor – then that’s brushed on the slices of bread, placed on a baking sheet, good Parm is added and it’s baked for 8-10 minutes. Serve the fish with the tomato broth and stand a slice of bread up in the bowl, leaning on the side. You definitely want to dip the bread into the broth. Altogether delicious.

What’s GOOD: the flavors just work – the saffron, the bay leaf, the good San Marzano tomatoes. A very low calorie dish providing you don’t gorge on the bread (which would be easy to do).

What’s NOT: nary a thing. Well, you’re not getting any vegetables in this dinner (remember, tomatoes are a fruit). Serve some quick cooked green beans as an appetizer maybe?

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Poached Cod with Tomatoes and Saffron

Recipe By: From a cooking class with Phillis Carey, 2014
Serving Size: 4

2 tablespoons olive oil
2 cloves garlic — thinly sliced
1/2 teaspoon crushed red pepper flakes
14 1/2 ounces canned tomatoes — drained, whole, crushed in your hands (use San Marzano brands)
1/4 cup dry white wine
1/2 cup water
2 bay leaves
1 pinch saffron threads
Kosher salt and freshly ground black pepper
20 ounces cod fillets — skinless (4 pieces) – or use sea bass, mahi-mahi, or halibut. Do buy Alaskan cod if available
CHEESE TOASTS:
1/4 cup olive oil
2 cloves garlic — minced
5 ounces french bread — 4 pieces, thinly sliced, cut in half
1/4 cup Parmigiano-Reggiano cheese — grated

Note: calorie count is a little high/off because of the vague term of “french bread, thinly sliced.”
1. Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
2. Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5–7 minutes; season with salt and pepper.
3. Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook). Remove lid 2-3 times and baste the fish with the poaching liquid.
4. TOASTS: combine olive oil and garlic and allow to rest for about an hour. Brush oil on bread slices and set on baking sheet. Sprinkle cheese on top and bake at 375°F for 8-10 minutes or until toasted and cheese is melted. Serve with fish – cut pieces in half and prop pieces around edge of bowl.
4. Gently transfer cod to shallow bowls and spoon poaching liquid over.
Per Serving: 449 Calories; 24g Fat (49.1% calories from fat); 32g Protein; 24g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 540mg Sodium.

Posted in Fish, on May 28th, 2014.

salmon_sweet_spicy_ginger_lime_sauce

No question about it – I love salmon. And truth be told, Asian (soy sauce style) sauces or marinades aren’t particularly my favorites, but this one? Well, it was pretty darned good. A little on the salty side, but everyone else who ate it thought the salt level was fine.

This is another fish recipe from the class I took a couple of weeks ago at Great News. A Phillis Carey class all about fish, more fish, and more fish. I liked every one of them. This one is marinated fish_sauce_3_crabsin an Asian-style mixture (soy and fish sauce – see photo at right of the three crabs brand). It can be marinated for an entire 24 hours if you want to. Phillis did it for about an hour. Salmon is a sturdy fish and can handle 24 hours of marinating – most fish cannot – it would start to “cook” and the marinade would overwhelm.

The sauce is super-easy to make (ginger, garlic, sugar, lime juice, water, fish sauce and a tiny bit of chili paste or sriracha, all whizzed up in the blender). You just spoon the sauce over the top (and on the rice). So, you see, it’s really easy to make. Prepare rice to serve on the side and a green vegetable of some kind (so the plate has some color). I would probably do broccoli, asparagus or green beans. Any of those would work.

What’s GOOD: the Asian flavors are really nice – if you’re not familiar with fish sauce look for the 3 crabs on the label – that’s a good brand. And don’t smell it – as Phillis said – if you ever smell fish sauce you’ll likely not ever use it. So just don’t. But it lends lovely flavors to things. Trust me on this one. And if you haven’t used the fish sauce within about 6 months throw it out and buy a new one (that tip was news to me at this class).

What’s NOT: nothing at all. Don’t add any salt, that’s all I recommend. It doesn’t need it.

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Vietnamese Marinated Salmon with Ginger Lime Sauce

Recipe By: Phillis Carey cooking class, 2014
Serving Size: 4

FISH:
2 tablespoons oil
2 tablespoons fresh ginger — peeled, chopped
1 tablespoon garlic — finely chopped
1 tablespoon shallots — finely chopped
2 tablespoons fish sauce
1 tablespoon soy sauce — low-sodium, if available
1 pound salmon fillets — 4 pieces, thicker pieces if possible
1 tablespoon thinly sliced green onions — for garnish
VIETNAMESE DIPPING SAUCE:
2 tablespoons fresh ginger — finely minced
2 teaspoons garlic — chopped
3 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons water
1/2 teaspoon sriracha — or hot chili paste with garlic

1. FISH: combine oil, ginger, shallots, fish sauce, soy and sugar in medium bowl. Stir to dissolve sugar. Add salmon, turning to coat well. Cover and refrigerate for at least an hour, or up to 24 hours.
2. SAUCE: Combine ingredients in a blender or small food processor and blend until fairly smooth. Serve immediately, or store in refrigerator up to a week (can be used on other Asian-style main dishes).
3. Preheat broiler with rack in the lower third of the oven. Line the bottom of a broiler pan with foil and well oil the top. Remove salmon from marinade and set on pan. Broil fish with top at least 8 inches from the broiler element until fish is just cooked through, 10-12 minutes. Serve with sauce to spoon over the top and garnish with sliced green onions. Serve with rice on the side.
Per Serving: 289 Calories; 14g Fat (42.4% calories from fat); 23g Protein; 18g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 339mg Sodium.

Posted in Fish, on May 17th, 2014.

sea_bass_potato_leek_crust

The sea bass is completely invisible. It’s underneath that small (yes, really, the potato part is not very thick) mound of nicely browned potatoes. There’s more crispy potatoes on the bottom as well, and then there’s a little lemony aioli on top. Really delicious.

Before I tell you about this recipe, let me just say a couple of things – first, the fires in Southern California aren’t anywhere near where I live. They are near where one of our daughters lives, however, but they’re okay.

Secondly, I’m slowly coming out of my severe grief. It’s been 8 weeks now, and although life, my life, will never be the same, I’m beginning to adjust to being alone (although I’ve been very busy so haven’t had a lot of alone time), adjusting to having no one here at home when I come home. Shopping for one isn’t so much fun, that’s for sure. I’ve had several houseguests, and as I mentioned, my social calendar has been really very busy. My friends have rallied around me. I’ve learned that I must go “out” and do something every day. Whether it’s just to go to the grocery store, the post office or run an errand or two. Cooking for one person hasn’t been very appealing, but with houseguests I’ve actually entertained. Sleep still eludes me more nights than I like, even with medication.

A dear friend lost her husband about 2 weeks ago. They moved to No. California some years ago and he developed a rare form of dementia (Lewy body dementia). Had been in a “home” for almost 4 years. His adult children had a reception here (where they used to live), so Susan (the widow) came down for it and stayed with me. As new widows we had a lot to talk about. Her husband had been in the men’s bible study group my DH had been in for 15 years. So, I did a dinner for the group and their wives. Someone brought appetizers and another brought a dessert. Yet another flew home from visiting family in from San Francisco and picked up some fresh-fresh sourdough bread (oh my was that ever delish). I did the entrée (which I’ll post soon), a new risotto recipe (yes, another post), and a green salad. I made one of my standby favorite salad dressings, so now I have a big jar of it in the refrigerator – my #1 favorite – the Creamy Garlic Blue Cheese Dressing. Although I’ve begun doing something different to the preparation. Guess I should write that up. One of these days.

In addition, earlier this week my friends Cherrie and Yvette and I went to a cooking class with Phillis Carey. The whole class was about fish, and I liked every single recipe, including the lemony bars she made for dessert. You’ll see them all here on my blog eventually. Then last night (as I write this) Yvette’s husband Joe (the one of mushroom fame here on my blog) has been staying with me. Two days ago the I-5 (the major highway artery that goes from the Mexican border north to the Oregon border, some along the coast, and further north it goes up the center of the state) was closed in both directions for several hours because of smoke and fire which crossed the freeway. Joe was stuck for 2 1/2 hours, sitting still on that freeway (along there, there are no exits as it goes through Camp Pendleton, a Marine Corps base). All this in 100° temps. To have the I-5 closed is catastrophic in our part of the world. Fortunately he had a full tank of gas so was able to sit in somewhat A/C comfort and work on his computer as he and thousands of cars were backed up for miles and miles. Anyway, the first night I served him leftovers from my dinner party earlier this week and last night I made a new salmon recipe that I liked a lot. All coming up on the blog sometime soon.

Now, back to this recipe. Of the 5 recipes, this may have been my favorite. Although there was another one (a cod one served in a kind of tomato saffron broth, sort of like a soup) that I liked a lot too. Really, I liked them all.

In this one, leeks are finely chopped and mixed with freshly grated potato. You put a mound of the potatoes in a hot frying pan, then place the fish on top, then another mound of the potato mixture. Once browned on one side, it’s turned over and browned on the other side. If the fish is thick, the whole pan may need to go in the oven (otherwise the potatoes would burn) for a short bake. Meanwhile, you make a mayo-based aioli with lemon to dollop on top. It’s pretty simple, really. And extra tasty.

What’s GOOD: first and foremost, the flavor. Loved the sea bass (who doesn’t?) and loved the aioli on top too. It’s easy enough to make and is very worthy of a company meal.

What’s NOT: it does take just a bit of fussing to mound the potatoes, nestle the fish, make another mound of potatoes, and the gentle-ness you need in the turning-it-over to brown the other side. It’s not hard, though.
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Sea Bass in Shredded Potato and Leek Crust with Lemon Aioli

Recipe By: Phillis Carey cooking class, 2014
Serving Size: 4

2 large baking potatoes — (1 pound total)
1/2 cup leek — trimmed (leaving some green), split, washed, and finely chopped (green onions may be substituted)
1 tablespoon grapeseed oil
1 tablespoon unsalted butter
1/2 teaspoon salt
24 ounces sea bass fillets — (about 6 ounces each and between 1/2-3/4″ thick)

1. Make Aioli: combine ingredients in a small bowl, seasoning to taste with salt and white pepper. Refrigerate until serving time.
2. Wash and peel the potatoes. Shred the potatoes on the large holes of a box grater. (You should have about 2 2/3 cups.) Drain well in a colander, then combine in a bowl with the leeks, salt and pepper.
3. Heat the oil and butter in a large skillet, preferably nonstick, over medium high heat. Meanwhile, sprinkle half the salt on the fillets. When the oil and butter are hot, spoon 4 small, evenly spaced mounds (the shape of your fish fillets) of the shredded potatoes and leek (each about 1/3 cup) into the skillet. Press a portion of fish into each mound and cover the fish with the remaining potatoes. Sprinkle with the remaining salt.
4. Cook over medium-high heat for 6 to 7 minutes. Turn them carefully with a large spatula (or use two spatulas) and cook them for 6 to 7 minutes on the other side. The potatoes should be nicely crusted on both sides and the fish just cooked. Use a fork to carefully insert near the center and pull slightly apart – if the fish flakes, clear through, it’s done.
5. If the fish is thicker and not cooked through at this point, place fish mounds on a rack set over a baking sheet and bake at 375°F for about 6-7 more minutes. Serve immediately with a dollop of the aioli on top of each piece.
Per Serving: 300 Calories; 10g Fat (30.0% calories from fat); 33g Protein; 18g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 390mg Sodium.

Posted in Fish, Pasta, on February 10th, 2014.

linguine_shrimp_mascarpone_sauceIt’s a little hard to tell there’s a sauce on this but the mascarpone is what gives the pasta a shine (a shine in food means either fat or sugar). When this says “sauce” it doesn’t exactly mean it’s a “cream sauce” as in a cooked, thickened sauce made with cream. The mascarpone is the only creamy substance in this and it’s so very easy to just stir it (and toss and toss) into the hot pasta. It just melts. Yum.

There’s something about shrimp and pasta. They’re one of those matches that just work in the culinary world. The palate and taste rule here. Or maybe in this case it’s the mascarpone cheese which provides the bridge between the two. Whatever it is, it works. If you’re looking for something nice to fix for Valentine’s Day, this would be a good one. It satisfies, for sure, with the pasta, and the shrimp (especially if you buy big ones) make it a treat. The dish is NOT hard to make at all – just get everything ready ahead of time.

One unique thing here is the use of sliced garlic. At the cooking class with Phillis Carey, she explained that sliced garlic is her new go-to method. It doesn’t brown as fast (however, you do need to cook it over medium heat – higher than that and the garlic, no matter sliced or not – will burn, and that you don’t want). I have this gadget – Chef’n Garlic Slice. The photo I found at Williams-Sonoma, though the link is to amazon. It’s about $12.00, I think. Anyway, the peeled garlic cloves go into the top, you put the lid on and begin turning the top and thin, perfect slices come out the bottom. Bingo!

The sliced garlic isn’t quite as intense in flavor, either. So you can use a bit more than usual and not overwhelm the dish or someone’s palate.

Anyway, back to this dish. Shrimp are cleaned, deveined and if you choose, slice them in half (through the back so you have 2 perfect halves that curl up so cute when you cook them. Phillis calls them swans when they do that. Okay. Anyway, the shrimp are tossed with lemon zest, salt and pepper while they wait to be called to the pan. First you heat some butter in a nonstick pan (use a big one because everything goes in there eventually). The garlic is added and a tiny bit of red chili flakes and it’s cooked for a whopping minute. Then you add the shrimp and cook that for about 3 minutes, then add the dry white wine (Phillis used Pinot Grigio) and lemon juice briefly. I added some mushrooms to this – because I had them – and because I thought they’d taste good in this dish.

Meanwhile you will have cooked the linguine in very salted water until it’s just barely done but still with a bite (because you cook it some more in the pan). And it’s here where you must save some of the pasta cooking water because it’s used in conjunction with the mascarpone cheese to make the sauce. Lastly you add the pasta to the shrimp mixture, toss and toss and toss, then garnish with lemon zest and fresh basil, salt (maybe, but probably not) and pepper. This dish requires more salt than usual – if you don’t heavily salt the water, then add salt at the end.

Here’s where I detoured – I did add some Parmesan cheese. Just because I can. It added a nice fillip to the dish, I think. But you don’t have to. I also used a whole lot more basil because the original recipe calls for just 2 T of basil shreds. Definitely not enough. If you prefer, you could add Feta cheese to the pasta instead of Parm. That would be a very interesting combo – and a good one, I think. And I also added some sauteed mushrooms too – I cooked them in a separate pan in a little bit of butter, then re-added them to the finished dish to heat them through before adding the mascarpone, etc.

What’s GOOD: You don’t get the feeling (taste) that you’re eating a creamy pasta. This is nothing like using heavy cream, or a carbonara. There is just 1/2 cup in the entire dish that serves at least 3 people. It’s different – loved it with the shrimp. If you’re a bit light on the shrimp, cut them into pieces, but it looks quite pretty to serve it with the cute shrimp curls. Altogether delicious.
What’s NOT: nothing, really. I liked it from the get-go.

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Linguine with Lemon-Garlic Shrimp in Mascarpone Sauce

Recipe By: Slightly adapted from a Phillis Carey recipe, 2014
Serving Size: 3

1/2 pound linguine — thin type, if possible
1 1/4 teaspoons lemon zest
1/4 teaspoon salt — plus more to taste
1/4 teaspoon freshly ground black pepper — plus more to taste
1 pound extra large shrimp — (approx 25-30 per pound)
2 tablespoons unsalted butter
3 cloves garlic — thinly sliced
1/8 teaspoon red chili flakes — (if you double the recipe, do not double the chiles)
1/4 cup Pinot Grigio wine — or other dry white wine (preferably not chardonnay) like sauvignon blanc or vermouth
2 tablespoons fresh lemon juice
1/2 cup mascarpone cheese
4 tablespoons fresh basil — finely sliced
1/3 cup Parmigiano-Reggiano cheese — grated [not in the original recipe]

Notes: Be sure to save some of the pasta water as you use it to thin the sauce at the end. Traditionally, Italians would not serve this with cheese on top, but if you like it, do it! I also added mushrooms (sliced), cooked them in a little butter and added them in just at the end of the shrimp-cooking part.
1. SHRIMP: Trim the cleaned and deveined shrimp, removing tails and slicing each shrimp in half through the back. Add lemon zest to the shrimp and set aside for up to 20 minutes (otherwise, refrigerate the shrimp until you’re ready to cook them).
2. PASTA: Cook the linguine in boiling and heavily salted water until the pasta is al dente, about 6-8 minutes, depending on the type used. Remove a cup or so of the pasta cooking water, set aside and drain pasta in a colander.
3. SAUCE: Meanwhile, melt butter in a large nonstick skillet over medium heat (hot high). Add garlic and red pepper (the garlic should just barely get brown at this cooking temperature) and cook for about a minute. Add shrimp and cook until just done, about 3 minutes, stirring often. The shrimp will curl up. Add the wine and lemon juice and bring to a simmer; cook until the sauce is slightly reduced, about a minute.
4. If you have enough room in the pan, toss in the drained pasta, mascarpone cheese and about 1/2 cup of the cooking water. (If your pan isn’t large enough, pour everything into a large bowl and mix everything there.) Toss well, using tongs, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. As you toss, there should be just a little bit of the thin pasta water/sauce in the bottom. Remove from heat and toss in remaining lemon zest and fresh basil. Season to taste – particularly pepper – and serve immediately with Parmigiano-Reggiano cheese on top if desired.
Per Serving: 657 Calories; 23g Fat (32.5% calories from fat); 45g Protein; 61g Carbohydrate; 2g Dietary Fiber; 284mg Cholesterol; 587mg Sodium.

Posted in easy, Fish, on January 31st, 2014.

salmon_capers_lekue

If you’re not into new gadgets, you may as well skip on by this post. I’d been eyeing this new thingamabob for several months and finally decided to bite.

The company that makes Lékué is in Spain. And when you try to SAY the word, speak it fast – you don’t languish the word out but quick step it fast. The product appears to be made of silicone (like Silpats, for instance – it has a similar feel to it), but nothing says exactly what or how. Other than it can withstand microwaving at 800 watts and the oven up to 400° F. It’s not a hard surface – it’s very soft and pliable but sturdy enough to stay put, although if you have food in the steam case (that’s what I bought – they have lots of other products as well) it will bend. Hence you walk from counter to microwave holding both ends of the Lekue Steam Case with Tray for 1 to 2 Persons.

Obviously the products have met the standards of the EU, since it’s manufactured in Spain. Everything says its very safe for storing, cooking, baking and microwaving. I’ll take their word for it since the EU is far more strict about these kinds of things than we are here in the U.S. Photo at left is from the company’s website. (Yes, they make them in green like mine, or orange or clear.)

What you see there is the smaller of the two types of steam cases. It has a slightly rounded bottom, but the little soft, silicone tray sits inside it (removable because you can cook without it).

Since I’m retired, you’d think I’d have endless time on my hands to cook whatever and whenever with no concern for the time involved. Not so. I don’t know how I found time to work, back when I did. I’m SO busy. I treasure my time at home on the occasional day when I don’t have any plans. The evening I used my new steam case I was pressed for time. I’m guessing you are also, so ride along with me as I explain how I made dinner in about 15 minutes flat.

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There you can see my about-to-be cooked dinner. The tray thing is in the bottom – the fish is sitting on it.

Into the bottom I poured in about 1/3 cup of water, then I squeezed a half of a lemon in the water also. The water or liquid is below the tray and although the tray has holes in it, the fluid didn’t come up over the edges. The tray went in and I gently placed the fish on top.

I sprinkled the top of the salmon with kosher salt and freshly ground black pepper, then I spread about 2 teaspoons of butter as best I could all over the salmon. That part was a bit difficult because the salmon was moist and the butter, although soft, didn’t really want to spread. You can see how well I did there in the top photo.

Next I drizzled the top of the salmon with a little tiny bit of olive oil. I don’t exactly know why since I’d already spread butter on it, but the recipe said to use both. Okay.

Then I sprinkled about a tablespoon of capers on top of that and sprinkled about a tablespoon or more of freshly chopped Italian parsley on top of that. The lid was closed. Easy. Up to this point I think it took me about 2 minutes, including the time it took to walk out to the garden to find Italian parsley. Well, I may be a little off – maybe 3 minutes total.

Into the microwave it went to 2 minutes. I do need to go find my instruction booklet for my Dacor microwave because I think mine is higher wattage than 800, and the recipes are all for 800 watts. So I might need to cook whatever I do make in this at a lower power setting.

The recipe I followed was for fillet of sole, and my salmon was actually quite thin – not much thicker than sole, but I did cook it for 2 minutes, rather than the 1 1/2 minutes suggested for the sole. And sure enough, it was perfectly cooked. Wow.

The rest of the dinner was all ready (yellow crookneck squash and a big green salad with lots of vegetables in it and my favorite Creamy Garlic Blue Cheese Dressing that I make many times a year). I quick-like dished up the vegetables and the salad, then lastly I put the salmon out on our dinner plates and we sat down. It might have been better had I taken the steam case to the dinner table – it would stay hotter longer – but it was still piping hot when we ate our first bites.

What’s GOOD: first and foremost, the speed at which I got this dinner on the table. Wow. The vegetables were left overs, so all I had to do was warm them up. The salad took about 15 minutes to make. The recipe was a good one – we could taste the citrusy aspect of this, and of course, the capers give it lots of flavor anyway. Sometimes fish is just best done the simplest way. It was juicy and tender. Only a couple of little edges (that leaned up against the inside wall of the steam case) were a bit overcooked, but still edible. I’ll watch that next time. So far so good, I’d say, with my new cooking utensil investment. I’ll be trying other dishes. One intrigues me – you can make scalloped potatoes (like au gratin) in no time flat.
What’s NOT: so far, nothing at all. I like this thing, this Lékué and I liked the recipe.

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Steamed Salmon with Capers in the Lékué

Recipe By: Adapted from the Lekue cookbook
Serving Size: 2

10 ounces salmon fillets
2 tablespoons water Juice of 1/2 lemon
Salt and freshly ground black pepper to taste
2 teaspoons soft butter
2 teaspoons olive oil
1 tablespoon capers — drained and rinsed
1 tablespoon Italian parsley — divided use

1. Using the small (1-2 person serving) Lekue case, pour in water and lemon juice. Insert tray.
2. Place salmon fillet on top of the tray and sprinkle with salt and pepper.
3. Spread the fish with the butter and drizzle with olive oil.
4. Add capers and half of the Italian parsley. Fold lids closed.
5. Microwave at 800 watts for 2 minutes (if using thicker salmon, it will take longer). Remove Likue case from microwave and leave the lid closed for one minute longer (it continues to cook).
6. Serve on heated plates and garnish with additional parsley and lemon wedges, if desired.
Per Serving: 228 Calories; 12g Fat (48.6% calories from fat); 28g Protein; trace Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 161mg Sodium.

Posted in easy, Fish, Grilling, on January 19th, 2014.

cedar_planked_salmon_mustard_brownsugar

Are you looking for a super-easy dinner with salmon? You’ve come to the right recipe – this one’s so simple – as long as you’re willing to do the cedar-plank thing on the grill.

Not taking a lot of time to hunt for a recipe this time, I just googled “cedar plank salmon.” The #1 recipe came from the Food Network. It’s a Steven Raichlen recipe, but from what I read, Bobbie Flay must have had him on his BBQ show and prepared this dish. What convinced me was the 5-star rating. I read through some of them – a few people didn’t like the quantity of mustard or thought it was bitter. My thought is that they used cheap Dijon. If you use the real stuff, particularly the Maille brand, there won’t be any bitterness. I did reduce the quantity of both mustard and brown sugar, and we were ooohing and aaahing as we ate it.

First we soaked a cedar plank (one worked for the portion we were grilling, but you might need 2) for about 2 hours in cold water. Then the plank itself went onto a medium-hot grill for about 4 minutes. That gave it time to steam-out most of the water, but got the plank super-hot. Then my DH salmon_mustard_sugarturned the plank over and carefully placed the lightly slathered and brown sugared salmon fillet (pictured at left with the slather and sugar ready for grilling) on top of the plank. The lid was closed, the heat reduced just slightly, and 10 minutes later the salmon had reached 135°F and it came off. When Dave lifted the lid the last time (he checked the temp of the fish twice) a big plume of smoke engulfed him and burned his sinuses a little. He had a honkin’ headache for the rest of the evening, poor guy. Beware of that, my friends! He said the plank was slightly in flames too, but it didn’t reach the fish. Obviously, you toss the plank once it’s used. You could also do this in the oven, I suppose, but not with the cedar plank – unless you do it at a lower temp. You don’t want that kind of smoke swirling around in your oven.

The salmon needed nothing else – perhaps I could have served it with a little wedge of lemon – but it truly didn’t need it. It was a tiny bit crispy along the edges (from the brown sugar) and the mustard added just a lovely character to the fish. It was perfectly done, juicy, flaky. Delicious.

What’s GOOD: rip-roaring easy and tasty. That’s about all I can say, it should be enough for you to try this super-simple recipe. Good enough for guests too. I haven’t tried oven roasting this, but it should be easy to do that if you don’t want to cedar plank it.
What’s NOT: nada, nothing!
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Cedar Planked Salmon with Dijon and Brown Sugar

Recipe By: Adapted slightly from a Steven Raichlen recipe, via the Food Network
Serving Size: 4

one cedar plank (6 by 14 inches)
1 1/2 pounds salmon fillets
Salt and freshly ground black pepper
3 tablespoons Dijon mustard
3 tablespoons brown sugar

1. Soak the cedar plank(s) under water for 2 hours or more.
2. Preheat grill to medium-high. Place the cedar plank on the grill, cover and allow to pre-heat for about 4 minutes.
3. In the kitchen, spread the salmon fillets with a coating of Dijon, then sprinkle the brown sugar evenly on top. Do this just before you’re ready to grill – otherwise the sugar will begin to melt off the fish, even sitting at room temp.
4. When the cedar plank is super-hot, carefully turn the plank over with tongs and place the fish on top/center of the plank. Close lid, reduce heat just slightly (you don’t want the plank to burn, if at all possible). Depending on the thickness of the fish, cook for 10-15 minutes, or until the internal temperature reaches 135° (use an instant-read thermometer). If the edges of the plank start to catch fire, have a spray bottle of water handy and carefully spray the wood (not the salmon) and perhaps lower the heat slightly. Remove from grill and serve immediately.
Per Serving: 231 Calories; 6g Fat (25.5% calories from fat); 34g Protein; 7g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 258mg Sodium.

Posted in Fish, on December 23rd, 2013.

pecan_crusted_salmon_articoke_tartar_sauce

After I got this recipe at a Phillis Carey cooking class a month or more ago, I came home and made it the very next night. I keep salmon, vacuum sealed, in my freezer all the time since it will defrost in a matter of an hour or so plunged into a bowl of water, weighted down (so you keep the frozen food under water) with a bowl on top and a big heavy item inside (like a big can of tomatoes, or something weighing about 2-3 lbs.).

First off, make the tartar sauce so it has a bit of time to marry the flavors (from the artichoke hearts [not the marinated kind], red onion, capers, green onions and pickles). Refrigerate it for a few hours if you can spare the time. I think mine only got to sit for about an hour and the last 30 minutes I took it out of the refrigerator to reach closer to room temp. Meanwhile I got out all the ingredients to make the salmon itself.

Pecans are called for in this recipe, but you can use almonds as well, if you prefer them. You season the salmon with a bit of salt and pepper, dredge the pieces in flour, then dip into an egg and milk mixture and then dip them into the pecans and bread crumbs. That you can do an hour or so ahead of time. The salmon is browned in a sauté pan, then popped in the oven for 6-8 minutes (depending on how thick the salmon is). That’s it. Serve with the tartar sauce. If you sauté the salmon in a pan that can also go into the oven, that will help with the cleanup. Dinner was done in a jiffy. During the baking time I quick-like made a vegetable and did a quick salad too.

What’s GOOD: the flavor, first and foremost. But also, this dish is so easy to make. Loved the artichoke hearts in the tartar sauce. That part was just “different.” Would make a very lovely company meal, too.

What’s NOT: really nothing.

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Pecan Crusted Salmon with Artichoke Tartar Sauce

Recipe By: Phillis Carey cooking class, Nov. 2013
Serving Size: 6

SAUCE:
14 ounces canned artichoke hearts — (not marinated style), rinsed, drained and diced
3/4 cup mayonnaise (use low fat if desired)
1/3 cup red onion — finely chopped
1/4 cup green onion — minced
2 tablespoons capers — drained, rinsed
2 tablespoons gherkins — sweet pickles, drained, minced (or use relish in a pinch)
1 tablespoon Italian parsley — chopped
SALMON:
1/3 cup milk
1 large egg
1 cup pecans — finely chopped & toasted (or almonds)
1 1/2 cups soft bread crumbs
30 ounces salmon fillets — (in 6 serving pieces)
1/2 cup flour
4 tablespoons olive oil

1. SAUCE: Stir all ingredients in a medium bowl. Cover and chill at least 30 minutes, and up to 2 days ahead. Leave sauce out at room temp for at least 30 minutes before serving.
2. SALMON: Preheat oven to 375° F.
3. Whisk milk and egg together in a flat-type dish to blend. Combine pecans and bread crumbs in food processor until they’re finely ground and place them on a similar flat plate or dish.
4. Season salmon with salt and pepper and dredge in flour, shaking off excess. Coat salmon with egg mixture and dredge in pecan crumbs to coat the salmon thoroughly. (Can be made to this point up to an hour ahead.)
5. In a large nonstick skillet heat olive oil over medium heat. Add salmon and cook 2-3 minutes per side to brown well. Do not burn it! Transfer salmon to a rack set over a baking sheet and bake for 6-8 minutes or until salmon is just cooked through. Serve with the artichoke tartar sauce on top.
Per Serving: 684 Calories; 51g Fat (66.1% calories from fat); 35g Protein; 24g Carbohydrate; 2g Dietary Fiber; 121mg Cholesterol; 556mg Sodium.

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