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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 easy, Fish, Veggies/sides, on December 17th, 2013.

salmon_papillotes_redpeppercorns_ginger

It’s fun being a teacher in the kitchen. All of our 3 children know how to cook, and during their growing-up years they helped in the kitchen. For a year or so during the teens, each kid had to cook a meal for everyone once a week. Skip forward 25 years, and now our various grandchildren are visiting from time and time. I’ve spent patient hours in the kitchen with each of them, helping them to master a recipe or two. Mostly it’s seemed to be cookies, because that’s what they wanted to make. Fine with me. This time, it was our oldest grandson’s [girl] friend Mary’s turn. She’s never cooked, so with coaching from me, she made dinner!

Logan had asked for salmon. I chose a recipe I’ve been wanting to make anyway, and with a couple of exceptions, I had all the ingredients. I had lemons, not limes, and I didn’t have any fresh dill. But this recipe was delicious enough as is – but yes, next time I try it I’ll buy limes and dill.

mary_carolyn_kitchenThere’s Mary listening to me explain about something. I talked to her about Sichuan pepper, what a “pinch” was, and how to drizzle. Also how to use a mortar and pestle, grate fresh ginger, chop and sauté mushrooms in butter, make rice (she’d done that before). She was a very good student – I demonstrated some of the things and she quickly tried it and did it all very well.

We used a rice cooker, did the mushrooms separately, and combined them at the end. The salmon was prepped with some fresh ginger spread on each piece, salt, the Sichuan pepper, red peppercorns, a bit of oil, then they were baked in foil packets – about 10+ minutes. Mary made a green salad – I already had some of my Molasses Honey Vinaigrette in the refrigerator, so Mary just had to chop up the salad.

It was a lovely dinner. Mary did a superb job of getting everything done and the dinner came together well. And the salmon? It was really, really good. I think we all liked the crunch of the red peppercorns, and the amount of heat from the Sichuan pepper was just right.  The little crunch from fleur de sel on top was an added, nice crunch. As I mentioned, with Mary’s help, we made a rice cooker batch of basmati rice with mushrooms that was fabulous. I’ve included it in the recipe below. It was so good I made the rice again some days later for an Indian chicken dinner, which I’ll write up in a few days.

What’s GOOD: the salmon was cooked perfectly (almost under-done, but it was cooked through) and we all liked the seasonings a lot. The foil packet made it so simple with an easy clean-up. I’d definitely make this again, and it’s nice enough to make for guests too. The little drizzle of cream on the salmon at the end (just before serving) gave it a little lusciousness, although almost once poured you couldn’t see it – it was only a teaspoon per serving. I’d definitely make this again. I don’t guarantee the flavors if you use anything but the red peppercorns. Black ones would be oh-too strong, for sure.

What’s NOT: nothing at all.

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Salmon Papillotes with Red Peppercorns, Lime and Fresh Ginger

Recipe By: On Food 52, but from Babette’s Feast, 1/1/2010
Serving Size: 5

35 ounces fresh salmon fillet — (about 7 ounces each)
2 inches fresh ginger — peeled and grated
3 tablespoons red peppercorns
1 1/2 limes — freshly juiced
A couple of pinches of Sichuan Pepper
salt to taste
1 1/2 tablespoons extra virgin olive oil
5 sprigs fresh dill
5 teaspoons heavy cream
Fleur de Sel
1 tablespoon chives — fresh, coarsely chopped
RICE WITH MUSHROOMS:
1 cup rice — (Basmati preferred)
1 3/4 cups chicken broth
2 teaspoons unsalted butter
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 cup fresh mushrooms — sliced
1 tablespoon unsalted butter — for the mushrooms
2 tablespoons Italian parsley — minced, for garnish, if desired

1. Take 2 large pieces of aluminum foil (or parchment paper) the same length and put one on top of the other, both shiny sides outside. Roll together on the length the aluminum foil together to make a seam and tighten it. Roll this seam 2 more times and press on it so the 2 pieces of aluminum foil are tight together. Gently open the foil. Press on the seam which is now in the middle and you have a double width piece of foil that can take all the pieces inside. Turn the foil so the seam is perpendicular to you and you have a wide aluminum piece. Fold it in half and lightly press so you know where the middle is.
2. Clean the salmon fillets of all bones and if you prefer remove the skin. Otherwise place salmon skin side down. Spread each piece of salmon with the fresh ginger, then season with a pinch of salt, freshly ground Sichuan pepper, and lime juice.
3. Preheat the oven to 350°F.
4. Place the foil on a baking tray so that the bottom half is sitting on the tray. Drizzle the olive oil on the foil half nearer to you, place the salmon with the seasoning on top and add the red peppercorns that you lightly crush with your hands (or lightly grind with a mortar & pestle). Place the dill on top of each salmon fillet and fold the top half of the foil towards you. Go round the foil folding together the 2 foils (top and bottom) 2 or 3 times so you completely seal all around.
5. Bake about 10 minutes, depending on the thickness of the fish. The papillote, if closed tightly, should puff up with the steam inside the packet (ours didn’t do this).
6. Discard the dill, serve one fillet per person on a bed of sautéed vegetables. Drizzle a teaspoon of thick cream down the length of each piece of salmon, sprinkle with some chopped chives and a little Fleur de Sel.
7. RICE: In a saucepan combine the chicken broth, butter, lime juice and salt. Bring to a boil, then add rice. Reduce heat to a simmer, cover and allow to cook for 15-20 minutes until the rice has absorbed all the liquid and the rice is tender.
8. In a small skillet melt the butter and add the sliced mushrooms. Saute for about 5 minutes until the mushrooms are tender. Add them to the rice just before serving and garnish with Italian parsley if desired.
Per Serving: 514 Calories; 18g Fat (31.3% calories from fat); 46g Protein; 42g Carbohydrate; 4g Dietary Fiber; 120mg Cholesterol; 631mg Sodium.

Posted in Fish, on October 5th, 2013.

achiote_salmon_buerre_blanc

If it were possible I’d be poising my fork or spoon right there in that sauce and poking a little piece of salmon to eat with it. So easy to make. So decadent. If you’re watching calories, read no further – just forget this one!

It must have been about 20 years ago that I first had “burr-blahnk.” (Please – do laugh at and with me here . . . ) Having never heard of it, I knew nothing of its spelling, let alone its origins (French) and it’s meaning (beurre means butter and blanc means white, and in this case it means white wine). Thus, a white wine and butter sauce. We were in a fish restaurant, with white tablecloths, and I know the waiter looked down his very long nose at me, that I didn’t know about it. I went right home and looked it up, only to discover that it’s just a butter sauce, but made very exactingly so it doesn’t separate.

Phillis Carey served this salmon dish at a recent cooking class I went to, and gosh, was that saffron sauce delicious. You can see a tiny strand of saffron down in the right front of the sauce in the photo above. She was very generous with the saffron when she demonstrated, so it came out a really gorgeous golden color, and you could taste the saffron.

First you need to prepare the achiote paste and flour mixture. What is it, you ask? The spice mixture (sold in a chunk as in the picture at left) usually includes annatto (they’re seeds, from an annatto tree), Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and this gives the meat or vegetables it seasons a distinctive red hue. Some regular grocery stores carry it – if not, seek out a Mexican or South American market. The mixture is believed to be Mayan in origin. Anyway, you mix the achiote with flour and dip the salmon into it. Achiote gives a lovely red color to things, and it gives off a bit of heat as well. In my book, this version is a very mild amount. If you’re sensitive, you can leave it out.

The salmon fillets are seasoned with salt and pepper, then dipped into the achiote flour mixture, then briefly browned in a skillet, just 1-2 minutes per side. Onto a parchment-lined baking sheet they go and roast for about 7-9 minutes. In that time you make the butter sauce. White wine, shallots, rice vinegar and saffron go into a sauce pan and cook briefly. Then you begin adding the butter in small amounts, watching very carefully that the mixture doesn’t boil (if it does, the sauce will separate and you might as well throw it out and start over). Kept just below a boil, you can add the butter in several batches, and whisk it around to melt. Once you add enough butter (and yes, you add a LOT) the sauce thickens some. At the end you add some orange zest, chives and salt and pepper.

Meanwhile, everything else about your dinner needs to be ready (hot plates, salads plated, vegetables made, rice put onto hot plates) so when it all comes together you’ll put those salmon fillets right onto the plate and drizzle the slightly thickened butter sauce over the top. This would make a lovely company meal, but you might enlist help from someone else to help get everything plated and ready when the sauce is done. You can reheat the sauce, but it’s very, very difficult to re-heat a sauce without it boiling, and that sauce will separate if you do. Trust me – I’ve done it – so I know!

What’s GOOD: Well, the sauce is just lovely. Really tasty. And yes, very decadent. Serve some rice alongside so if you can’t scoop up all the sauce with the salmon, you’ll get all of it with the rice. Serve a green veg with it to give nice color to the plate.
What’s NOT: if you watch fat grams and calories, forget this one. But really, each person only gets a couple of tablespoons of sauce, so it may not be so bad after all! You also need to pace your meal carefully and have everything all ready when the sauce is done.

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Salmon and Achiote with Saffron Orange Beurre Blanc

Recipe By: From a Phillis Carey cooking class, 2013 (she adapted the recipe from the Food Network)
Serving Size: 6

ACHIOTE MIXTURE:
1/4 cup flour
2 tablespoons achiote paste
1/4 teaspoon salt
1/4 teaspoon white pepper
SALMON:
2 tablespoons grapeseed oil — or vegetable oil (do not use olive oil)
2 1/2 pounds salmon fillets — cut into 6 pieces
BEURRE BLANC:
1/4 cup white wine
2 tablespoons minced shallot
2 tablespoons rice wine vinegar
1 1/2 cups unsalted butter — (and it may need more)
2 pinches saffron
1 teaspoon orange zest
1 tablespoon chives — minced, or cilantro
Salt and freshly ground white pepper to taste

Note: Just remember that each person gets just a couple tablespoons of the sauce.
PREP: Have all the Beurre Blanc sauce ingredients ready before starting. It will likely take the full 7 minutes or more of the salmon-baking-time to finish the sauce. Have hot plates and all the rest of the meal ready to serve.
1. Preheat the oven to 375° F (use convection/bake if available). Prepare a sheet pan with parchment paper, large enough to hold the salmon pieces without crowding or touching.
2. ACHIOTE: In a shallow bowl combine flour and achiote paste.
3. Rub each salmon fillet with salt and pepper. Lightly coat with the annatto flour mixture. Shake off any excess. Place the oil in a large saute pan and heat to medium-high heat. Pan sear the fillets until golden, 1-2 minutes per side. Do not crowd the pan. As the fish is browned, remove from pan and place on parchment lined sheet pan. When all pieces have been browned, bake the salmon for 7-9 minutes (depends on the thickness).
4. SAUCE: Combine white wine, minced shallot, and rice wine vinegar in sauce pot. Simmer on medium heat until reduced by half. Add butter in several batches and whisk each time until the butter has melted, replacing pan on the stove for short periods. BUT do not allow mixture to boil at all, or it will separate. Once you’ve added the butter and it still seems to be too thin, you will need to add more butter (original recipe calls for 2 cups butter). Add saffron and orange zest and whisk in until blended thoroughly. Serve immediately. Serve with rice or some kind of carb to help absorb the fabulous sauce.
Per Serving: 696 Calories; 57g Fat (72.8% calories from fat); 39g Protein; 9g Carbohydrate; trace Dietary Fiber; 222mg Cholesterol; 343mg Sodium.

Posted in Fish, Soups, on October 1st, 2013.

salmon_soup_tom_basil_relish

Having defrosted a nice chunk of salmon, I thought I would grill it and serve it with some kind of salsa or something, but when I asked my DH if that sounded good, he said no, it didn’t (we ate a lot of plain grilled salmon on our recent trip to the Pacific Northwest). So I had to figure out something else to do with it. This is what I concocted.

As a blog writer, I always think it’s important to tell you where a recipe comes from. I’m a reluctant innovator when it comes to cooking. Yes, I do veer off a recipe’s design sometimes, especially if I don’t have an ingredient or two. But more often than not, the first time I make something I make it according to the recipe. I don’t just open the refrigerator (or freezer) door and grab this and that and make it up as I go along.

So I went to that website I’ve told you about before, Eat Your Books, and did a search (amongst my own cookbook titles I’ve input there) for salmon. About the 3rd or 4th entry was a salmon soup. It sounded interesting. From an English cookbook, The New Covent Garden Book of Soups. (The last time we were in London – 10 years ago probably – I bought it at Harrod’s.) Then I went hunting for the cookbook on my cookbook shelves. And couldn’t find it. I dashed upstairs where I have another stack of cookbooks that I don’t use very often, and the most recent additions that came from our 2nd home we sold last spring. Most of the cookbooks that lived there had to find a home here. Nope, wasn’t there, either. Maybe I left that cookbook out there – I did leave a few for the new owners – wasn’t that generous of me  :-\. I thought I left just a few that I didn’t like particularly.

What I did have was the exact title for the recipe – so I did a web search for the recipe. Nope, not there either. What to do? The only thing I had to go on was the list of ingredients. I jotted them down and began to work on my own version of this soup since I had no quantities at all. I improvised a lot – I had onion, and I also added a shallot. I added celery because I think fish type soups always benefit from the flavor in celery. I added thyme as a flavoring as well, since I often like thyme in fish soups and chowders. I think canned tomatoes were listed, but I didn’t want a big 14 oz. can, so I added a can of salsa verde instead. I have some of Penzey’s seafood concentrate, so I used that too. The recipe called for milk, but somehow milk didn’t fit into my idea of a fish and tomato based salmon soup, so I eliminated that. A relish wasn’t even part of it, but I knew the soup contained “tomatoes” and “basil.” It could have been just a couple of small chunked-up tomatoes added into the soup liquid. The basil could have been dried. My mind conjured up a little tiny pile of fresh heirloom cherry tomatoes and some slivered basil carefully placed on top of the salmon cubes. There! A soup was created.

It wasn’t fancy. It didn’t take but about 20-30 minutes to make. The salmon was cut into big 1” cubes and I ever-so gently simmered them the last 5 minutes. I didn’t want the salmon to fall apart – I still wanted to see those big chunks. Everything worked just fine, and the flavor was really good. Not a normal kind of soup, for sure. If you think salmon and soup, likely you’d think chowder first. We did see salmon chowder on more than one menu when we were on our trip. Having used the canned salsa as part of the soup, it actually gave it a lot of zip. If you don’t like chile heat, use canned tomatoes instead.

What’s GOOD: how easy it was to make. Very tasty, filling, satisfying and simple. Just right for a weeknight dinner with some bread and butter. Using canned salsa made the soup pretty spicy, so use your discretion if you don’t like heat. If you like, toast a thick piece of white bread (a country loaf type or sourdough) and put it in the bottom of the bowl, then ladle the soup on top and garnish. I actually added some quartered brussels sprouts to this recipe just to give some added veggies. Most folks don’t like them, so I left those out of what I printed below. Zucchini would be a good substitute.
What’s NOT: nothing, really.  I’d make it again.

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Salmon Soup with Tomato Basil Relish

Recipe By: My own concoction
Serving Size: 4
Note:If desired, toast a thick slice of country bread of sourdough and place it in the bottom of the bowl, ladle soup on top and garnish.

2 tablespoons olive oil
1/2 yellow onion — chopped
2 stalks celery — finely minced
1 whole shallot — finely minced
1 clove garlic — minced
1/4 cup dry vermouth
1 whole bay leaf
3 1/2 cups fish stock — or water + chicken broth concentrate
8 ounces salsa — including juices (your choice on the degree of heat)
3 ounces tomato paste
Salt and pepper to taste
1 teaspoon dried thyme — crushed between your palms
8 ounces salmon fillet — cut into 1″ cubes
2 teaspoons fresh lemon juice
GARNISH:
1/4 cup tomatoes — finely chopped
2 tablespoons fresh basil — sliced
2 tablespoons Italian parsley — minced

1. In a large pot heat the olive oil, then add the onion. Saute for 3-5 minutes until the onion is translucent.
2. Add the celery, shallot and garlic and continue cooking for 5-7 minutes until all the ingredients are softened.
3. Add the vermouth and bay leaf. Bring to a boil and allow to simmer until the wine has evaporated by half.
4. Add the stock, salsa, tomato paste, thyme and bring to al simmer. Taste for seasonings. [Mine didn’t need anything but pepper.]
5. GARNISH: Combine in a small bowl the chopped tomatoes, parsley and basil. Set aside.
5. Add the salmon chunks to the soup and bring to a very, very low simmer. Place lid on the pan and continue cooking for just 3-5 minutes, until the fish is cooked through and no longer than that.
6. Add the lemon juice, stir it in, then scoop about 1 1/2 cups of the mixture into wide serving bowls and garnish with the tomato/basil mixture. Makes moderate servings, but not he-man quantity.
Per Serving: 283 Calories; 14g Fat (52.6% calories from fat); 14g Protein; 15g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 533mg Sodium.

Posted in Fish, Grilling, on August 1st, 2013.

salmon_lemon_piccata_sauce

Perfectly cooked salmon that’s pre-marinated in a lemon herb mixture, then served with a lemony beurre blanc (i.e. lots of butter) sauce with capers. Each serving gets just a little bit of sauce, so it’s not so awfully wicked.

Surely I have no shortage of salmon recipes here on my blog, but I’m always open for another new preparation, especially when it’s served with this delicious, butter and lemon caper pan sauce. The recipe came from a recent cooking class with my favorite instructor, Phillis Carey. It’s not difficult – in fact it’s quite easy – although the sauce can be a bit tricky.

The SALMON: First you’ll marinate the salmon for no more than an hour. 15 minutes is better than no time in the marinade, but 1 hour is ideal if you can make the time. Then you either grill the salmon (you could do it on a stovetop grill also), or you can do long, slow baking, or you can do a slow broil. Read the recipe for instructions on doing any of those methods. My favorite method is the slow broil. Even the phrase sounds like an oxymoron, doesn’t it? Broil means high-high heat. And yes, it does, but to do a slow broil you put the fish on a broiler pan and place it 8-10 inches below the broil element. That way you don’t have to turn the fish over – it cooks completely this way. It’s a Phillis technique, and I’ve used it numerous times since she first taught it at a cooking class I went to about a year ago.

Beurre Blanc Tip:

the trick to beurre blanc is to add the butter in small pieces and never allow the mixture to bubble or even simmer. That way it will stay slightly thickened.

The SAUCE:  Well, the sauce is really a buerre blanc and Phillis just makes it a little different with the addition of capers. You could also use dill or basil if you don’t like capers. I do, so I knew I’d love the sauce. The only thing to remember about making the sauce is to NOT allow the mixture bubble or boil or the sauce will separate and it’s ruined. Well, you could serve it, but it would just look like hot butter. When you add the butter gradually and keep the temp below a simmer, the sauce is slightly thickened. You need to serve it immediately, however.

The other trick to the sauce is to have EXACTLY 1/4 cup of liquid in the pan when you start to make it. If you have more, then you’ll have to add more butter. Less and the sauce will be too buttery. Once you remove all the shallots, pour out the liquid and measure it. If it’s a smidge over, put it back on the flame and reduce it to that perfect 1/4 cup. Beurre blanc isn’t a sauce that can easily be increased for a larger quantity – make it in 2 pans and ask someone else to help with the last-minute butter additions. If you’ve never made a beurre blanc, I might suggest you make it once – do it for a weeknight dinner so you understand how the chemistry works. Serve it over relatively plain chicken breasts or another kind of fish.

What’s GOOD: the fish, if cooked properly, is meltingly tender and tasty, and the sauce! Oh yes, the sauce is so darned good. Buttery. Rich. Understand, though, that you only eat a little tiny bit of it – it’s all you need!
What’s NOT: only the careful work needed to make the sauce – that’s why I suggest you make it once before you try it for guests. It’s not difficult.

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Grilled Lemon Herb Salmon with Lemon Piccata Caper Butter Sauce

Recipe By: From a Phillis Carey cooking class, 2013
Serving Size: 6

SALMON:
36 ounces salmon fillets — skinless, cut into 6 pieces
1/4 cup grapeseed oil
2 tablespoons fresh lemon juice
1 tablespoon Italian parsley — minced
1/4 teaspoon dried thyme
LEMON CAPER BUTTER SAUCE:
3/4 cup dry white wine — not Chardonnay or vermouth
3 tablespoons shallots — chopped, not minced
2 tablespoons fresh lemon juice
1/2 cup unsalted butter — chilled, cut into 8 pieces
2 tablespoons capers — drained and rinsed

Notes: it is best to use a high-fat butter in this recipe. Grocery store butter contains more water and the sauce will not thicken as it should. Suggested brands: Plugra, Kerry Gold or Land O’Lakes. If doubling this recipe, make the sauce in 2 separate pans – it’s very difficult to make a beurre blanc sauce in a large quantity.
1. MARINADE: Place salmon fillets in a flat casserole dish. Combine the oil, lemon juice, parsley and thyme. Pour over the salmon, turning fillets to coat well. Cover and refrigerate at least 15 minutes, or an hour is preferable. Do not marinate more than 1 hour or the fish will begin to “cook” because of the lemon juice (acid).
2. SAUCE: Combine wine, shallots and lemon juice in a medium saucepan. Bring mixture to a boil over high heat and cook it to reduce it to 1/4 cup, about 5 minutes or so. It is VERY important that you measure the amount – pour it out into a glass or metal measuring cup to make sure it’s right on 1/4 cup. Pour mixture through a sieve to remove the shallots (discard them). Set the sauce mixture aside for up to 2 hours prior to serving (covered).
3. SALMON: If using an outdoor grill or stovetop grill, grill salmon for 4-6 minutes per side until JUST cooked. Internal temperature should be 135° if you have an instant read thermometer. You can also slow-roast the fish in a 250° oven for 25-30 minutes. Or use a slow-broil method: preheat broiler to high and move the oven rack to at least 8-10 inches below the broiler element. Place fish on a broiler rack and bake/broil the fish for 10-12 minutes total without turning over the fish. It will cook through perfectly.
4. FINISH: While salmon is grilling reheat the sauce mixture. Reduce heat to VERY low (just below a simmer) and add the butter, one piece at a time, taking great care NOT to allow the mixture to boil or bubble at all (if it does, the butter will separate and the sauce will never come together correctly). The sauce should thicken just slightly (because the butter is viscous) – if it is not thickened, add a bit more butter. Remove sauce from the heat and stir in capers. Season to taste with salt and pepper. Place salmon on heated plates and spoon sauce over the salmon fillets to serve. This is best served on individual plates, not on a serving platter. If you must use a serving platter, pour sauce separately from a pitcher. The sauce is very rich and each fillet will get only 2 tablespoons or so of sauce total.
Per Serving: 440 Calories; 30g Fat (65.2% calories from fat); 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 130mg Cholesterol; 144mg Sodium.

Posted in Fish, Grilling, on July 10th, 2013.

halibut_basalmico

Three separate things to make for this meal – marinate the fish (easy) – chop up the tomato salsa stuff (also easy) – and whisk the balsamic vinaigrette (nothing to it, really). It’s worthy of a company meal. Plus, except for cooking the fish, everything can be done ahead.

First thing, I grabbed the package of fish out of the freezer. It was vacuum sealed, so I put it in a large bowl, filled it with cold tap water and weighted it down for a couple of hours. That method doesn’t work quite as well with big roasts and things, but it sure is a simple defrosting method for anything flat. I’ve learned now that it’s very safe leaving that kind of defrosting package, in the bowl, in the kitchen sink, weighted, for several hours. Not all day – that wouldn’t work, I’m afraid – if you’re at work all day.

Defrosting Tip:

Did you know that the easiest way to defrost things is to plunge the vacuum sealed item in a bowl of cold water for a few hours? Be sure to weight it down so it stays under water.

Then I made the vinaigrette. I have a bunch of different balsamic vinegars – the one I used this time was tangerine, but you can also use just plain, ordinary types too. Even the cheap grocery store stuff will work on this recipe because the astringency of the balsamic is muted significantly by all the other stuff going on on top of this fish! Then I made the salsa – now, this isn’t an ordinary Mexican style salsa at all – it’s an Italian style. Except for the fresh chiles, it could be a Latin type. This one uses cayenne – I used the Mercken spice I have in my pantry – it’s a Chilean chile powder mixture that’s a regular condiment on the tables of most people in that country. But just use cayenne, since most people won’t have the Mercken. The salsa has parsley instead of cilantro and fresh oregano instead of any other seasoning. Taste it as you make it – to make sure it has balance (of sweet, sour, salt, etc.).

Meanwhile, the fish is marinated, sort of, in a little bit of olive oil, fresh chopped thyme, salt and pepper. You could do that several hours ahead, cover and keep in the refrigerator. I just let it sit for 30 minutes or so, out on my kitchen counter. I cut the fish into serving portions just to make it easier to cook it in a frying pan.

The original recipe for this came from an Italian cook and chef, Nadia Frigeri. Many years ago I took several cooking classes from her – and learned how to make her polenta, and a variety of other Italian dishes. And this was one of them, and I forget about making it!

The recipe indicates to grill the fish – which you can – but it was blisteringly hot the night I made this, and I didn’t want to make my hubby stand outside at all. I’d cranked our A/C down to 73° so I could stand to cook in the kitchen at all. First I browned the fish on both sides in olive oil, then added some water and a lid and let it steam/simmer for a few minutes. Nothing fancy about that. Just don’t over cook it!

To serve, you drizzle a bit of the vinaigrette on the plate or platter, place the hot-from-the-grill fish, then spoon the salsa on top, drizzle with the remaining vinaigrette and top with toasted pine nuts.

What’s GOOD: the lovely, white flaky fish is foremost, of course. I loved the salsa and the balsamic sauce – it was just a wonderful combination. And the little bit of crunch from the pine nuts too. There’s enough of the salsa for each bite to contain some.
What’s NOT: there is nothing not to like about this. As I mentioned, it would make a great company meal. Easy too.

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Halibut Balsamico

Recipe By:Nadia Frigeri, www.nadiafrigeri.com, from a cooking class
Serving Size: 6

2 pounds halibut — thick cut, in 1 piece
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme — minced salt and pepper
VINAIGRETTE:
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
salt and pepper
2 tablespoons pine nuts — toasted
SALSA:
3 medium yellow tomatoes — seeded and chopped (or red, or combo)
1/3 cup green onion — chopped
2 tablespoons Italian parsley — minced
1 tablespoon fresh oregano — minced (or 1 tsp dried)
1 pinch cayenne
3 medium garlic cloves — peeled and crushed
salt — to taste

Note: If the fish is more than an inch thick, you can bake it in a 400° oven for about 16-20 minutes until cooked through.
1. Arrange halibut filets in a large glass dish; season with salt, pepper and thyme, then add olive oil. Turn fish over in this marinade. Cover and refrigerate for a few hours, if possible.
2. Combine tomatoes, green onions, parsley, oregano, cayenne, salt and garlic in a bowl. Toss well, cover and chill until ready to serve, or allow to marinate at room temperature for 30 minutes.
3. Combine in a small bowl or jar the salt, pepper, balsamic vinegar. Whisk or shake mixture and add the oil as you whisk. Add pine nuts.
4. Grill fish on outdoor grill on both sides until almost cooked through. (Alternately, brown the fish on each side briefly in individual pieces in a little olive oil, add a T. or two of water and steam for just a few minutes too cook through. Do not over cook.) Remove fish from the grill. To plate the meal, pour a small amount of vinaigrette on the plate, and place a single fish serving on top. Add a scoop of the salsa, then sprinkle with more toasted pine nuts and drizzle more vinaigrette on top.
Per Serving: 364 Calories; 23g Fat (57.6% calories from fat); 33g Protein; 5g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 108mg Sodium.

Posted in easy, Fish, on May 21st, 2013.

baked_salmon_agave_and_lime

Wow. Was this easy baked salmon ever off the charts delicious! I almost can’t wait to make it again, it was that good. The salmon is flavored with red onions, garlic and green onions, then soaked in olive oil, agave nectar and lime juice. And an itty-bitty pinch of cinnamon.

This salmon dish could hardly be easier. Well, maybe a little, but we’re not talking much effort to make this, that’s all I’m saying. The recipe came from a fellow blogger, Karina Allrich, also known as the Gluten-Free Goddess. Karina eats GF (gluten free), but she has plenty of “regular” recipes as well (meaning they’re not alternative-flour-centric) on her very popular blog. This one was from some years ago. I used the essence of it and adapted it slightly to suit our family. Agave nectar, although it’s a low glycemic carb and slow absorbing into the body of a normal person, is still SUGAR to a any person, let alone for a diabetic, like drinking sugar syrup.

salmon_packet_rawAt left is a photo of the fish before I sealed it up in foil – onions, garlic, green onions and you can see the olive oil/agave mixture around the bottom.

There were 4 of us for dinner that night, and since this dish is made in individual foil packets (hooray for easy cleanup!), I was able to adapt my DH’s serving with less agave. The other 3 portions were as the recipe shows below. Here’s what I did differently from Karina’s recipe: (1) I sprayed the foil to make sure the salmon wouldn’t stick; (2) I reduced the amount of agave and olive oil, just because I thought 1/3 cup of each was more than needed for 4 servings – in any case, you don’t eat all of it anyway; and (3) I used ample of the dark green part of the green onions – flavor, I suppose, but also for color. The only thing I’ll do differently next time – and I’ve put this in the recipe below – is place the slices of garlic underneath the salmon. We found the garlic was still nearly raw when placed on top of the salmon. Perhaps if the garlic was placed in direct contact with the salmon flesh it would cook, but I’d put the onions on first, then the garlic and they were definitely raw. Anyway, I salted and peppered the salmon first, added the pinch of cinnamon, then thin slices of red onion are placed on the salmon fillets, a bunch of the green onions, then I mixed up the olive oil/agave mixture and used a spoon to drizzle it all over the top of the salmon. It puddled below in the packet, but all of the salmon was dampened with the mixture. Then, just before sealing it up I squeezed a half of a lime over the top – I drizzled it directly on the salmon. The packets were sealed up, then I placed them on a big rimmed baking sheet (4 just barely fit).

The 350° was just right – the salmon cooked in exactly 20 minutes. The fillets we had were about 1” at the thickest part, so 20 minutes was perfect. If you have thinner fillets, you’ll want to reduce the baking time by a few minutes.

What’s GOOD: every single, solitary morsel of this dish was fantastic. The fact that it’s relatively easy to make just made it even more fun to prepare. Worthy of a company meal for sure. The taste is on the sweet side – just know that going in.
What’s NOT: nothing. Absolutely nothing!

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Baked Salmon with Agave and Lime

Recipe By: Adapted slightly from Karina’s Kitchen blog, 2008
Serving Size: 4

24 ounces salmon, skinless
1/2 red onion — thinly sliced
4 whole scallions — sliced (using equal amounts of dark green tops)
3 whole garlic cloves — sliced
Sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons agave nectar
2 whole limes — halved
1 pinch cinnamon

1. Preheat the oven to 350ºF.
2. Tear off eight pieces of foil; two for each piece of salmon.The top piece can be slightly smaller than the bottom one. Spray 4 pieces with EVOO spray. Place garlic pieces on the foil, in a line where you are going to place the salmon. Then place one serving of salmon on one piece of foil, folding under the thin, tapered edge of the fish. Season with a little sea salt and fresh ground pepper.
3. Sprinkle the salmon with onions and scallions.
4. Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces.
5. Place the remaining pieces of foil on each serving and fold the edges to create a packet.
6. Bake in a preheated oven for roughly 20 minutes, until it flakes easily- but is not dried out. One inch thick fillets were perfect at exactly 20 minutes. When serving, remove the fish from the packet and place on a warm serving plate; discard the juices.
Per Serving: 284 Calories; 13g Fat (40.5% calories from fat); 35g Protein; 7g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 118mg Sodium.

Posted in Fish, on April 29th, 2013.

broiled_trout_bacon_onion_raisins

Love trout? If so, you’ll enjoy this unusual sauce. Bacon, yes. Onions, yes. But raisins and trout? Really different, but somehow they’re perfect too.

This is only the 2nd trout recipe here on my blog. It’s not something I ever seek out, and even though I see them at the markets frequently enough, I breeze on by. There’s a reason. Reasons. I hate bones. Really I do. I’ll avoid eating any kind of fish that has a high risk of bones. Not that I’ve ever swallowed one. I haven’t. But I hate picking bones out of my mouthful of fish. And if there are 4 fish portions on a platter, with just one of them with some accidental bones, guess who will get that serving? Always me. And this filleted trout – sure enough – I did get one bite with bones. It didn’t exactly ruin it for me, but it made me sigh. Of course, I’d get bones. And these were the little itty-bitty tiny ones, so I had to spit out the whole bite. The other reason is that as a child, I had to eat a lot of trout, caught by my Dad when we’d go camping every year in the California Sierra mountains. My dad was an avid fisherman, but only for freshwater trout. Rainbow, Dolly Varden mostly.

When I wrote up my other post about trout I told the story about our camping trips when I was a youngster. They were our annual vacation when I was about age 5-12. At age 14 we moved for a few years to Newport, Rhode Island, so no fishing trips during that time. Back in California once again, and after I left for college, my parents continued to go camping, but I think they bought a trailer then. Prior to that it was tent camping, always alongside a stream. I do have fond memories of a couple of the campgrounds, some on the west slope of the Sierras, near Sonora, and some on the eastern slope NW of Bishop at Virginia Lakes.

I liked to read even then, and usually my Mom brought along several new magazines, like McCalls, Ladies Home Journal, and always the Reader’s Digest and I read those cover to cover. I remember reading a few paperback books back then too. Occasionally I’d go fishing with my Dad. My Mom did fish a little bit, but it was my Dad’s passion, not my mother’s. And it certainly wasn’t mine, either. I didn’t catch many, and it seemed so tedious from the vantage point of a youngster, to stand on the shore of a lake or stream and keep casting out into the water and slowly, sometimes jerkily (on purpose) reeling in the hook and line.

My Dad made his own lures for super_duperseveral years. On a whim I just now went to the ‘net and sure enough, the lures my dad used to make, called super-dupers, are still made and still sold. Back in the late 40’s and early 50’s they were expensive – and new. If you’re a fisherman, you know that if fish are biting on some new fangled lure, then you’d better have some. I helped my dad make dozens and dozens of these lures and he gave them to old friends and new fishing friends he’d meet beside the lakes and streams.

Anyway, since many of you may have read about this story before, my Dad was happiest when he came back to camp in the mornings, before breakfast, with a creel full of trout. There was a limit of how many he could catch (I don’t recall what it was) and it was always my Dad’s goal to catch “the limit.” He’d dutifully clean them and they’d go into a separate ice chest in our camp. And then we’d eat breakfast. Usually pan fried trout coated in cornmeal and fried in bacon grease, along with eggs and toast. Lunch, maybe something else, but trout was always on the menu for dinner. My mother and I got very tired of trout, and truly, so did my Dad. Finally my mother would issue an edict – my Dad couldn’t catch any more trout until we’d eaten up all the fish we had. That was a tall order since my Mom and I had stopped eating them. So my Dad would reluctantly give them away. Oh, it pained him to give them away. But what was even funnier, to me, was that most other campers, strangers and friends alike, all had more than enough fish themselves. Only people who were new arrivals didn’t have any – yet.

Obviously it was on these camping trips, eating trout morning and night, that I developed my aversion to bones. And I can’t say that trout is something I ever order, hardly. Yet it’s a very trout_foildelicate flavored fish, and there’s nothing wrong with trout. It’s just not a favorite for me. But if you like trout, you’ll surely like this recipe.  Tarla Fallgatter prepared it at a cooking class recently. I found the recipe (Tarla made a few changes to it) online, as it was printed in Gourmet, in March of 2007. The sauce is the best part of it – I think trout and bacon do go together somehow. The sauce is very easy to make – bacon, onion, raisins, wine vinegar, sugar and salt. The trout is filleted, hopefully, and it’s drizzled with a little oil and given a rub-dub with some kind of Creole or spicy spice rub and broiled. It’s done in no time flat, then serve with the sauce and some Italian parsley on top.

What’s GOOD: the delicacy of the trout flesh, and the combo with the bacon/raisin sauce. It’s really very tasty with trout. This recipe is also very easy.

What’s NOT: actually nothing, unless you have an aversion to bones too. Did I mention that I hate fish bones? Tee-hee. The sauce is really, really good.

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Broiled Trout with Bacon, Onions and Raisins

Recipe By: From Tarla Fallgatter, cooking instructor, 2013 (she got it from Gourmet Mag, March 2007)
Serving Size: 8

BACON RAISIN SAUCE:
6 thick bacon slices — cut crosswise into 1/8-inch-wide strips
1 cup red onion — halved, thinly sliced
1/2 cup golden raisins
1/2 cup red wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
TROUT:
4 whole rainbow trout — cleaned and deboned, removing heads and tails (butterflied), about 10-12 ounces each
2 tablespoons Italian parsley — coarsely chopped
2 tablespoons unsalted butter — room temp
1 1/2 teaspoons Cajun spice rub — or spice rub of your choice
2 teaspoons olive oil — plus additional if necessary

1. Cook bacon in a heavy skillet over moderate heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn’t render enough fat).
2. Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar, and 1/4 teaspoon salt and boil until liquid is reduced to about 1/3 cup, about 1 minute. Remove from heat.
3. Preheat broiler and place foil in 2 large baking pans. Spray foil with olive oil or nonstick spray.
4. Arrange 2 trout, opened and skin side down, in each pan. Brush flesh of fish with 2 teaspoons oil (total) and sprinkle with a spice rub and remaining 1/4 teaspoon salt.
5. Broil 1 pan of fish about 4 inches from heat until just cooked through, 2 to 4 minutes, then loosely cover with foil to keep warm and broil second pan of fish in same manner. Reheat bacon mixture and add butter; cook until butter is melted. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet. Garnish with Italian parsley and serve immediately.
Per Serving: 158 Calories; 8g Fat (43.9% calories from fat); 11g Protein; 12g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 225mg Sodium.

Posted in Fish, on March 16th, 2013.

fresh_crab_cakes

Do you like crab? I sure do, yet I don’t get it – eat it – very often. Rarely, in fact. But this, oh, yes, I could eat this every so often. It takes some doing (i.e., there’s quite a bit of prep involved) but the result is succulent, sweet, ever-so tender and nearly falling apart with deliciousness.

I do hope all of you – since you’re foodies like I am – watch America’s Test Kitchen (the TV show). I have it automatically record on my Tivo, so I never miss a program. There have been many of them recording lately (more than one a week), and every single recipe they’ve made has been something I want to try. Which means I need to remember, the next time I’m at my computer, to go online to the TV series’ website to print it out. The website is different than the regular Cook’s Illustrated website. Why? Because you can get these recipes for free, whereas all the others are only available to subscribed members.

What I had in my refrigerator was one of those plastic “cans” of fresh crab, but they’re stabilized somehow and keep for quite awhile under refrigeration. You can get it at both Costco and Trader Joe’s. They’re one pound containers, with very little liquid. So, here’s the short-list of what has to be done:

  1. Toast the panko in a nonstick skillet until the crumbs get golden brown
  2. Soak the crab meat in milk for 30 minutes
  3. Chop up some raw shrimp which is added into the mixture
  4. Chop and cook some onion, celery and garlic
  5. Combine the drained crab and shrimp with the veggies, a little jot of cream, Dijon, hot pepper sauce and lemon juice, some seasonings and form into balls and let them rest, refrigerated, for awhile
  6. Gently – oh so gently – pat the toasted panko crumbs on both sides of each one
  7. Fry the very fragile crab cakes in some vegetable oil until golden brown, turning them with 2 spatulas and serve them immediately!

It took me about an hour to do all that prep, and when I got to the final part of frying, I had a tough time keeping the crab cakes in one piece. The instructions are clear – fry over medium-high heat for 3-4 minutes with oil shimmering in the pan, turn them over (using 2 spatulas, mandatory), add a bit more oil, turn down the heat, and continue frying for another 2-3 minutes until they’re done. If you cook them long enough – and at the absolute perfect temp (whatever that is) the crumbs have turned a dark golden brown and they help hold the crab cakes together.

What there isn’t in these crab cakes is a stick of filler. No bread crumbs (the panko is just on the outside, none in the mixture), or eggs. Or flour. Nothing. So you can imagine how fragile they are. But I managed to get 5 of them to come out beautifully. The other two, not so much. But oh well, it didn’t make them taste any less delicious, so what does it matter, right? Be sure to use fresh crab, not canned. And be careful about how salty the crab is – crab meat from King crab legs are often quite salty. Soaking the crab in milk is a great step – moisture is provided and it takes away any kind of off-flavors that might be lurking in the shellfish.

What’s GOOD: the clean, fresh taste of the crab – no filler, just good flavor all around. And texture from the panko – gosh those panko crumbs do a great job providing texture. Be sure to serve these the moment they’re out of the pan – I mixed up a salad and already had it on the plate so it was easy to place the crab cakes next to it and whisk the plates to the table. Except for taking the picture you see at the top!
What’s NOT: if I had to complain about anything it would be the amount of prep. But then, some things do take awhile to prepare – you want good flavor? then sometimes it requires some elbow grease, like these did.

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Fresh Crab Cakes

Recipe By: America’s Test Kitchen TV show, Jan. 2013
Serving Size: 6

1 pound lump crab meat — picked over for shells
1 cup milk
1 1/2 cups panko bread crumbs
Salt and pepper
2 stalks celery ribs — chopped
1/2 cup chopped onion
1 garlic clove — peeled and smashed
1 tablespoon unsalted butter
4 ounces shrimp — raw, peeled, deveined, and tails removed
1/4 cup heavy cream
2 teaspoons Dijon mustard
1/2 teaspoon hot pepper sauce
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning — [I used Mural of Flavor fom Penzey’s]
4 tablespoons vegetable oil

Notes: Fresh crab meat will make these crab cakes taste even better. With packaged crab, if the meat smells clean and fresh when you first open the package, skip steps 1 and 4 and simply blot away any excess liquid. I managed to get 7 crab cakes (recipe said it made 8). You throw out the milk, and you’ll use about 3/4 of the panko crumbs.
1. Place crab meat and milk in bowl, making sure crab is totally submerged. Cover and refrigerate for at least 20 minutes.
2. Meanwhile, place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch nonstick skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. The finely ground panko will brown first, so keep stirring so it doesn’t burn. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
4. Strain crab meat through fine-mesh strainer, pressing firmly to remove milk but being careful not to break up lumps of crab meat.
5. Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add crab meat and fold gently with rubber spatula, being careful not to overmix and break up lumps of crab meat. Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.
6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. If they’re fragile, hold the crab cake in one hand and gently pat the crumbs onto the flat side, then turn it over carefully and repeat for the 2nd side. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.
Per Serving (the numbers here seem very high to me – there is almost no oil used – you only use about 3/4 of the bread crumbs, so it’s off by that amount. Shrimp and crab aren’t high in calories. 1/4 cup of cream isn’t much divided up into 6-8 cakes, so I don’t understand, but this is what my recipe program says): 461 Calories; 18g Fat (37.1% calories from fat); 26g Protein; 44g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 505mg Sodium.

Posted in Fish, Pasta, on January 15th, 2013.

angel_hair_shrimp_zucchini_lemon_cream

Oh my. Oh my. Yes, this was SO wonderful. Can’t wait to eat the left overs, which will be gone by this evening. This is a quick dinner, as long as you have all the ingredients (shrimp, heavy cream, chives, parsley, FRESH lemon juice, angel hair and zucchini). If you love pasta, and shrimp – well, this dish is IT.

If you’re a regular reader of my blog, you’ll already know that I don’t make pasta very often. Even though I love it, it’s not good for my DH (Type 1 diabetic) and probably not all that great for me, either. But sometimes, for a splurge, we have it. And oh, am I ever glad. This dish was downright sensational. And EASY. Our granddaughter Taylor was here, and although she professes to not like fish or shellfish, she ate all but one shrimp on her plate. Her Dad, Todd, loves shrimp, so he had no trouble downing all of his own plus any of Taylor’s discards.

The inspiration for this recipe came from Simply Recipes, a blog I read regularly. As long as I’ve been reading food blogs, Elise’s has been one of my favorites. I love her easy-going writing style and her stories about her family’s recipes. I also love her recipe index. That might not sound so important to you – if you don’t write a blog, but recipe indexes aren’t automatically produced – nobody (that I know of) has written code to create recipe index entries when you post something new. I did use one for awhile, but it’s not meant for recipes and it was dreadfully hard to read. So when I go to Elise’s website I can easily find what I’m looking for. My recipe index here on my blog I created myself using the minimal amount of WordPress coding I know how to do, and I have to update it regularly. I do it about every 2 weeks or so. It’s tedious.

shrimp_cut_upAnyway, back to shrimp and angel hair. The huge shrimp were defrosted first. Then I cut them up into manageable (and different) sizes. Some I chopped. Some I sliced in half lengthwise and then I left one whole for each serving.

These shrimp were huge, and probably not the ideal size for this dish as the whole (or even the half) shrimp required a knife and fork. But the whole and halves looked so pretty on the dish.

Even though there is heavy cream in this, I was almost surprised when I looked at the nutrition analysis to see that to serve 5, each serving has 20 grams of fat. Not too bad considering . . . We had a green salad to go with this, which added a few grams of fat also, but not much. So this dish wasn’t as wicked as you might think. Just so you know . . .

Elise’s recipe didn’t call for zucchini. I added it just cuz I wanted some veggies in it (although to tell you the truth – and you can see from the photo – you can’t even SEE the zucchini). I chopped/sliced up the zucchini in tiny little pieces. I also added some additional seasonings (thyme, oregano). I used fish stock (or you could use clam juice too) because I have some of Penzey’s soup bases in my frig, but Elise suggests chicken stock, which would be fine too. I also added a couple of cloves of minced garlic to the cream as it simmered with the zucchini.  When you simmer garlic in a sauce (not sautéed in oil, for instance) it mellows out. I grated just a bit more Parmigiano-Reggiano cheese than the original. And lastly, because I was using Meyer lemons (which are sweeter than regular lemons), I added just a bit more lemon juice. Oh yes, I also used more lemon zest too – half of it I put into the cream as it simmered, and the remainder I added just at the end.

What’s good: oh, everything! I just loved this dish. The lemon, you might think, could overwhelm the dish, or be acidic. It was neither. Even our son-in-law, who says he doesn’t love lemon particularly, thought it was very nicely balanced. I agree. Definitely a make-again dish. Nice for guests too.
What’s not: absolutely nothing at all.

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Angel Hair Pasta with Shrimp and Zucchini in a Lemony Cream Sauce

Recipe By: Inspired by Simply Recipes, 5/2012
Serving Size: 5
NOTES: The shrimp I used were really large – 2-inch size would probably be best. If you use very large shrimp as I did, you can chop some of them into pieces, slice some of them in half lengthwise and leave one shrimp whole to place on the top of each serving.

3/4 cup heavy whipping cream
1/4 cup fish stock — or clam juice or chicken stock
2 small garlic cloves — sliced, then minced
3 tablespoons lemon juice — 4 T. if using Meyer lemons
2 small zucchini — cut in tiny thin dice
Zest of two lemons, divided use
3/4 pound angel hair pasta — (also called capellini)
Salt and black pepper to taste
1 1/2 pounds large shrimp — peeled and deveined
1/2 cup Italian parsley — (loosely packed), chopped, some reserved for garnish
1/4 cup chopped chives — (loosely packed), minced and threads both, some reserved for garnish
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2/3 cup Parmigiano-Reggiano cheese — grated (save a little for garnish)

1. Bring a large pot of salted water to a boil.
2. In a large pot heat the cream, fish stock, minced garlic, zucchini, half the lemon zest and lemon juice to a low simmer. Simmer gently for 5 minutes or until zucchini is just barely tender. Do not boil or you will boil away the cream.
3. Add the angel hair pasta to the boiling water. It will usually cook in 4-5 minutes – do not over cook!
4. Add the shrimp, thyme and oregano to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta. Stir and toss the shrimp to make sure they’re cooked through.
5. When the pasta is done, drain (do not rinse) and add to the shrimp cream sauce. Stir it well. Add the herbs, the remaining lemon zest, most of the Parmigiano cheese, the chives and parsley and and let them cook for about 1 minute. If the mixture is dry, pour in a drizzle of additional cream so it’s creamy but not soupy. Taste for seasonings – may need more pepper and a dash or two of salt. Spoon mixture into individual pasta bowls and top with the remaining Parmigiano, parsley and chives. Serve IMMEDIATELY!
Per Serving: 593 Calories; 20g Fat (31.2% calories from fat); 43g Protein; 58g Carbohydrate; 3g Dietary Fiber; 265mg Cholesterol; 436mg Sodium.

Posted in Fish, Soups, on October 7th, 2012.

shrimp_scallops_calamari_coconut_lime

This is almost a soup. Yet it’s served kind of like a stew with rice. In either case, it’s a filling and very tasty way to use shellfish (especially the “Seafood Blend” at Trader Joe’s that combines all of those things in one convenient package).

At a cooking class a couple of weeks ago (all about fish) Phillis Carey fixed this delicious soup or stew or whatever you want to call it. I love these kinds of Thai-inspired saucy soups. It was easy to make and full of flavors I enjoy. If you happened to be in Trader Joe’s territory, do use their trader_joes_seafood_blend“Seafood Blend,” available in the freezer area (pictured at right). It’s just perfect for this! Phillis actually isn’t crazy about fish, so she likes to camouflage it with lots of other flavors (like sugar, Worcestershire, onions and oodles of coconut milk). Camouflaged or not, I like the flavors in this a lot. The shellfish is cooked only briefly (important), then combined with all the rest of the sauce ingredients, including the full-fat coconut milk. And do serve it over fragrant jasmine rice. Save a few of the herbs to sprinkle on top for garnish.

I didn’t have to thicken (reduce down) the sauce at all – it was sufficiently thick just from the flour that you toss the seafood mixture in before you add it to the pot. I didn’t use as much butter as her recipe called for, and I didn’t use as much brown sugar OR lime juice either. I started out with less (she suggested this might work) and didn’t think after tasting it that it needed more sugar (Phillis actually prefers a sweeter soup – she thinks it helps mask the fishy flavor). I’ve adjusted the recipe accordingly. I actually served it with brown jasmine rice, but after reading about all the arsenic in rice, I’ve thrown out the rest of the box and will use white rice in the future. Probably white jasmine – it’s wonderfully flavorful for this dish. Next time I’ll make it with low fat coconut milk – I really doubt it would make that much difference – Phillis said it would, but I may try it anyway.

What I liked: everything about it – maybe that it was easy to make! I served it to dinner guests and they both loved it. My hubby told me it was a real keeper. He doesn’t say that about very many recipes I make, so I take notice when he says it!

What I didn’t like: nothing at all!

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Shrimp, Scallops & Calamari in Coconut Lime Sauce

Recipe By: adapted slightly from Phillis Carey, instructor and cookbook author
Serving Size: 8
NOTES: The rice is not included in the calorie count of this recipe. If available, you can use Trader Joe’s “Seafood Blend” (drained) in place of the individual types of shellfish. If you’re sensitive to heat, reduce the serrano chiles and cayenne pepper. Phillis likes this sweeter, so she uses more brown sugar (not my preference).

1/2 cup unsalted butter
3/4 pound large shrimp — shelled, deveined
3/4 pound bay scallops
3/4 pound calamari
4 tablespoons flour — might need slightly more
2 small serrano peppers — sliced in rounds
3 cloves garlic — minced
1 large onion — cut in strips lengthwise
2 dashes Worcestershire sauce — or Vietnamese fish sauce
2 pinches cayenne — optional (be very careful not to add too much)
Salt to taste
14 ounces coconut milk — full fat
3 tablespoons fresh lime juice
2 tablespoons light brown sugar
20 thin slices each red, orange and yellow bell pepper
1/2 cup cilantro — chopped (reserve a bit for garnish)
1/4 cup fresh mint — chopped (reserve a bit for garnish)
Cooked jasmine rice

1. Lightly dust the scallops, calamari and shrimp in flour.
2. Place butter in a small Dutch Oven and heat to medium high. Do not brown the buter. Add onions, chiles and garlic to the butter and toss and cook for one minute. Add seafood and turn the heat down to medium. Stir, coating seafood with butter.
3. Add Worcestershire, cayenne and salt. Stir again. Cook gently until the fish is done.
4. Mix coconut milk with lime juice and brown sugar. Taste and add more lime juice or sugar if you prefer. Add liquid to the skillet. Bring to a boil and add cilantro and mint just before serving. If sauce is too thin for your liking, remove all the seafood and keep warm. boil the sauce down until it has thickened sufficiently. If mixture is too thick just add water to make it the right consistency. Add bell pepper slivers during last 3-4 minutes of cooking. Serve over rice. Ideal serving: place mound of rice in center and spoon the seafood sauce around the outside. Garnish with cilantro and mint.
Per Serving: 376 Calories; 25g Fat (59.3% calories from fat); 25g Protein; 14g Carbohydrate; 2g Dietary Fiber; 209mg Cholesterol; 167mg Sodium.

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