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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in Fish, on October 3rd, 2012.

crispy_parm_fish_capers_lemon

A really tasty piece of fish, if I ever had one. The buttermilk in the mix gives the coating a really light texture. What makes the coating, though, is the Ritz type crackers. Oh my!

No wonder this was so good! Ritz crackers. I never keep them on hand – I just know they’re bad for me. Trader Joe’s carries a cracker that’s similar, called Golden Rounds, which is what I used. Phillis Carey used the real thing in this recipe – an honest, to goodness, tube of Ritz (to serve 6 people requires 20 crackers). They went into a plastic bag and you use a meat pounder to reduce the crackers to fine crumbs. As flaky as they are, it didn’t take many raps to make them tiny pieces.

You can use a variety of fish – tilapia, or cod, halibut, sea bass or catfish, even. I used halibut because I got some nice fresh filets at Costco. The fish is dipped into flour first, then buttermilk, then the crumbs mixed up with Parmesan cheese. Ideally, do this part a few hours ahead and place the pieces on a sheet of parchment paper and refrigerate. When ready to cook, add oil and butter to the pan (you may have to do batches, so it’s 2 T. of butter for a pan full) and sauté the fish until they’re golden brown. Because of the butter, the cracker crumbs and the cheese, the fish browns beautifully. Turn over and brown the other side. Phillis’ recipe indicated to remove them to a rack, on a baking sheet and bake the fish for just a few minutes. The halibut I made wasn’t all that thick, so it didn’t require oven baking at all. To check, use a fork in the middle of a thicker piece, pull the fish apart slightly to see if it’s flaky. Have all the sauce ingredients all ready so the fish doesn’t get cold! It’s easy to make the sauce – lemon, wine, capers (in the pan the fish was browned in) and gently stir in the butter just at the last.

What I liked: the texture and the taste. This is going to become one of my regular rotation fish dinners. It was SO good.
What I didn’t like: well, you can’t make any of it ahead, really, except coating the fish, so you’ll spend the last 10-15 minutes at the stove and oven pulling it all together. But it’s worth it.

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Crispy Parmesan Fish with Capers and Lemon Butter

Recipe By: Phillis Carey, cookbook author and instructor 9/2012
Serving Size: 6
NOTES: You won’t use all of the coating mixture, probably, so the nutrition info is incorrect. I used a bit less oil and butter both.

36 ounces fish — white type – tilapia, cod, catfish, halibut or sea bass (6 6-oz. fillets)
1 cup flour
1 cup buttermilk
20 each Ritz crackers — or Trader Joe’s “Golden Rounds”, crushed to make coarse crumbs
1/2 cup Parmigiano-Reggiano cheese — grated
1/4 cup grapeseed oil
4 tablespoons unsalted butter
1 tablespoon capers — rinsed and drained
1/4 cup dry white wine — or vermouth
2 tablespoons fresh lemon juice
GARNISH:
6 pieces sliced lemon
Parsley sprigs

1. Cut the fish into 6 equally-sized pieces. Dip in flour, shaking off excess. Dip into buttermilk and then gently press into the cracker crumbs mixed with the Parmigiano cheese. Flip back and forth to coat well. Set fish on parchment paper and chill for 1-2 hours if time permits.
2. Place the oil and HALF the butter in a large NONSTICK skillet over medium heat. Add fish and cook until golden brown on both sides, about 8 minutes total. If the fish is not done at this point (thicker pieces may not be) transfer fish to a rack set over a baking sheet and bake at 375° for a few minutes to finish cooking (cooking time will vary depending on thickness of the fish).
3. After fish is removed from skillet, pour off any remaining fat and add capers, wine and lemon juice. Bring to a boil, turn off heat, then add the remaining butter and swirl until it’s melted. Drizzle over fish immediately and garnish with lemon slices and parsley.
Per Serving: 332 Calories; 22g Fat (60.5% calories from fat); 7g Protein; 25g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 276mg Sodium.

Posted in Fish, Miscellaneous, on July 4th, 2012.

asparagus_pesto_spoon

If you had told me a month or so ago that I’d be CRAZY about asparagus pesto, I’d probably have thought you were brain-addled. Asparagus – well, I love it – but as pesto? It’s kind of hard to get your mind around that combination. You’ve gotta try it, though!

The oldest mention I found online about this pesto is from 1999, a Gourmet magazine issue. It’s not quite this same recipe, but very similar. I mean, pesto is pesto, meaning it’s a type of condiment – the asparagus_pesto_bowlmain ingredient of course, be it basil, or cilantro, or Italian parsley – and in this case it’s asparagus. And it gets mixed with pine nuts (also a usual staple in pesto, although I’ve had it with walnuts too), garlic, olive oil and Parmigiano cheese. All yummy ingredients in my mind! But to put them together amazes me. Who THINKS these things, I want to know? More creative cooks than I, certainly. This recipe came from a cooking class with Phillis Carey, who keeps managing to find new and different ways to cook. It’s why I keep going back to her classes – she keeps me interested. And learning. I wouldn’t go to cooking classes if I didn’t learn something!

asparagus_pesto_pastaIn the class she offhandedly mentioned that the sauce is good on fish or shrimp, and to serve it with coconut rice or buttered orzo. Or, to make it a pasta main dish – as a pasta sauce with fish or shrimp (or salmon). All those things sounded good. She prepared it with salmon and napped the sauce on top of it. So I’ve made it two ways so far – over pasta as a side dish, and with salmon. Both fantastic. Both worth making. But if you have left overs (as I did) then you’ll know you can make it other ways too. I think it could also be served as an appetizer with toasted bread.

One of the questions you might have – does it still taste like asparagus? Yes it does. And I wouldn’t have made it myself if you’d lose the asparagus flavor – why do that when asparagus has such a unique taste. But yes, the asparagus flavor is quite prominent. You also taste the Parmigiano. You can’t pick out the pine nut flavor, but am certain it wouldn’t be anywhere near as good without them.

My favorite of the two was with the salmon, and I’m including the full recipe for that below. Using a unique broil/bake method to cook the salmon. It’s so easy to do, and very, very tasty. Make the asparagus pesto several hours ahead (or even the day before) and cook the salmon at the last minute. The salmon is marinated for 20 minutes, then it’s baked – actually on the broil setting – but you put the pan way down low in the oven – so the salmon browns beautifully and cooks through without having to turn it over (such a nuisance, especially if there is skin attached). The salmon is so moist and succulent this way. Do put it on a heated plate, though, then spoon the pesto over the top. Don’t cover it – you want to see the beautiful browned salmon.

What I liked: every single solitary thing about it. Taste, texture, versatility and with salmon? Delish.

What I didn’t like: absolutely nothing at all. Very worth making.

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Asparagus Pesto on Broiled Lemon Salmon Filets

Recipe By: Phillis Carey
Serving Size: 6
Serving Ideas: This can be a meal-in-one if you boil a pound of orzo to serve under this. Drain, pour the orzo out onto a very hot platter, place the salmon fillets on top, then pour the asparagus pesto over the top. Don’t cover the salmon fillets with the sauce – it can be on some of the salmon, but not all.
NOTES: Make sure the pesto is almost pourable – if it’s too chunky it won’t mix with rice or pasta, so do add some of the asparagus cooking liquid to thin the sauce if necessary.

1 pound asparagus — trimmed and cut into 2-inch segments
1 clove garlic — or more to taste
1/4 cup pine nuts
1/4 cup olive oil — or more as desired
3/4 cup Parmigiano-Reggiano cheese — freshly grated (maybe a tad more)
Freshly ground black pepper
Juice of 1/2 lemon — or to taste
SALMON:
1/4 cup fresh lemon juice
1/4 cup olive oil
1 clove garlic — minced
1 pinch red pepper flakes
36 ounces salmon fillets — (cut into 6 servings)

1. PESTO: Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, RESERVING some of the cooking liquid, and let the asparagus cool slightly.
2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).
3. SALMON: In a plastic bag add lemon juice, olive oil, garlic and red pepper flakes. Squish bag gently to mix, then add salmon filets. Seal bag and refrigerate for 20 minutes only.
4. Drain salmon then place filets on a rimmed baking sheet lined with parchment paper (latter not required, but makes for easier cleanup). Preheat broiler, but set rack 8-10 inches below the broiling element (no closer). Broil salmon until nicely browned. You do not have to turn the salmon – cooking this way eliminates that step.
5. Remove salmon, plate it and nap about 1/4 cup of asparagus pesto across the piece (not lengthwise, but across).
Per Serving (assumes you’ll eat all the pesto – you might not do so): 448 Calories; 30g Fat (60.1% calories from fat); 40g Protein; 4g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 301mg Sodium.

Posted in Fish, on June 4th, 2012.

shrimp_risotto

Okay, listen up, folks. If you like risotto, this one’s a winner. It’s going onto my “favorites” list, if that gives you a clue as to how delicious it is! It’s the lime juice and lemon juice that “make” this, in my opinion.

We had invited friends over for dinner a week or so ago, so I decided to fix this new recipe I’d acquired at a cooking class recently. I took photos of it at the time, intending to share it here, but then accidentally deleted all the photos. Duh! So I just had to make it sooner rather than later, that’s all.

Avocado Tip:

Did you know that if you rinse cut avocado pieces or slices in tap water it will sit, unaided, for several hours without turning brown? True. Very useful in this recipe.

This recipe does take a bit of prep, but once you have everything ready to go, it’s easy enough to start the risotto itself. You can do all that prep a few hours ahead. I made the marinade but didn’t put the shrimp in it until it was near to dinnertime. I’d prepped all the salsa mixture and I cut up the avocado too. One of the quick tricks Phillis Carey shared with us was about rinsing avocado in water. I guess I’d not heard that one before – if you rinse avocado in cold water, it will sit for a few hours without turning brown. Very simple, eh?

The risotto on its own, without the salsa part is fairly bland. But you add in the tomatoes, green onions, avocado pieces AND the lime juice (a must) it transforms this rice dish to spectacular. The Parmigiano doesn’t hurt, either. The raw shrimp slumber in a citrus marinade for about an hour, then are briefly grilled (you could do this on a stovetop grill too – or even do it in a frying pan if that’s easier). The risotto is like lots of other recipes – uses chicken broth, stirred a lot, then at the very end, when the Arborio rice is almost done (al dente is how you want it – with just a little bit of bite) you add in the colorful stuff – the tomatoes, avocado (and I added in some corn cut off the cob because I had some and remembered how good another of Phillis’ recipes was that included corn in a risotto). I added just a little more lime juice because I loved the tartness of it – be careful and don’t use too much.

Once it’s ready, have everything in place to portion out, garnish and serve before it gets cold. You’ll hear raves at the table, I promise. Even my DH commented to me the next morning how delicious this was. Phillis also said the recipe works equally well with salmon, halibut or sea bass instead of shrimp. I loved the shrimp, though.

purple_plum_torteOur friends brought a very simple baby arugula salad with a sweet lemon juice dressing that was a perfect foil to the risotto. And just because it was so good, I’m also showing you a photo of the dessert I made – it’s already on my blog – a very special dessert since plums are in season these days. This dessert, Purple Plum Torte,  is on my favorites list too – an all-time, highly-requested recipe from the New York Times. If you haven’t made this dessert yet after reading my blog about it, you’re missing a great addition to any menu. I served it with almond-flavored whipped cream.

What I liked: the piquant taste in the risotto (from the lemon and lime juices, I’d guess). I love everything in it and about it.

What I didn’t like: gracious . . . nothing at all. So worth making.

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Risotto with Avocado Tomato Salsa and Citrus Grilled Shrimp

Recipe By: Phillis Carey, cooking class, 5/2012
Serving Size: 4-5

SHRIMP:
1 pound large shrimp — cleaned, raw, tails left on (optional: salmon, halibut or sea bass)
1/4 cup olive oil
2 cloves garlic — minced
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon cilantro — minced
AVOCADO SALSA:
1 1/2 whole avocados
1 1/2 tablespoons fresh lime juice — or more to taste
3 small plum tomatoes — seeded, diced
2 whole green onions — finely chopped
RISOTTO:
5 cups chicken broth
2 tablespoons olive oil
1 cup onion — finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine — [I use vermouth]
2/3 cup Parmigiano-Reggiano cheese — finely grated
1 whole avocado — sliced, then rinsed in cold water
2 tablespoons cilantro — minced
4 sprigs cilantro — for garnish
1 cup fresh corn — [optional, my addition]
Salt and white pepper to taste
4 tablespoons Parmigiano-Reggiano cheese — grated, for garnish

1. SHRIMP: In a plastic zip-loc bag combine the shrimp and marinade. Cover and refrigerate for 30-60 minutes (no longer or the shrimp will begin to “cook” in the acid from the citrus). Soak bamboo skewers in water for at least 30 minutes. Remove shrimp from marinade and thread onto bamboo skewers (use flat ones if you have them, otherwise use two skewers to thread 4 shrimp each). Once you are cooking the risotto, grill the shrimp at the last minute, at medium heat (350) for a total of about 3-4 minutes per side. Don’t over cook them!
2. SALSA: Toss avocado with lime juice in a small bowl. Add tomatoes and green onions. Season to taste with salt and pepper.
3. RISOTTO: Place broth in a saucepan and bring to a simmer, keeping it hot while the rice cooks. In a large skillet (use wider rather than taller) heat oil over medium heat. Add onion and cook until tender, about 3 minutes. Do not brown. Add the rice and stir to coat rice evenly with the oil and onions. Cook, stirring often, for about 2-3 minutes. Add the white wine and cook, stirring constantly, until absorbed.
4. Continue adding hot broth, one cup at a time, stirring constantly between additions, and only add more broth when rice begins to dry. Continue adding broth and stirring until rice reaches an “al dente” state (still a litle bit of bite to each rice kernel). Gently fold in the Parmigiano-Reggiano cheese, avocado, salsa and cilantro. Add corn (if using) and stir just to warm all the ingredients through. Add more lime juice if you like that flavor – taste it first.
5. SERVE: Spoon generous cups of risotto into bowls and top with a slice or two of avocado, cilantro sprigs, additional cheese. Nestle the shrimp (tails standing up) into each bowl.
Per Serving: 787 Calories; 40g Fat (45.6% calories from fat); 38g Protein; 68g Carbohydrate; 5g Dietary Fiber; 150mg Cholesterol; 1208mg Sodium.

Posted in Fish, on May 17th, 2012.

shrimp_sliders_lime_aioli

You know, don’t you, that brown-ish food doesn’t photograph well. Period. And pictures don’t look very nice if you move the camera when you press the shutter. Da—! But that doesn’t detract one whit from the TASTE of these guys. Oh so delicious. Loved this stuff. Worth making.

If I’d read this recipe in a magazine I’d have slid right on by. If I’d seen it on one of the tv food shows, I might have changed the channel. But when it’s served to you at a cooking class and you taste it, well, that puts these in a whole new category! Shrimp sliders didn’t SOUND all that good, but if Phillis Carey was making them I really thought they’d be good. Indeed!

It’s not necessary to use huge shrimp in this, since it’s all pulsed in the food processor. But you do need RAW shrimp, not cooked. And tails off, too. The shrimp (cut up into smaller chunks) is whizzed up lightly with an egg yolk, green onions, Dijon, lime juice, cilantro and some seasonings. A little bit of panko crumbs go into the shrimp cakes too, and they’re dipped into more panko before frying in vegetable oil. Meanwhile, you make a very simple mayo based aioli (with garlic, lime juice, Dijon, sugar, hot sauce and green onions). A bit of that is spread on each bun, the shrimp cakes are put on, a bit more aioli and a nice-sized fresh spinach leaf and you’re done. Easy. And delicious. You can make the raw shrimp cakes several hours ahead of time, and the aioli. At dinnertime, all you’ll need to do is cook the shrimp cakes, toast the buns, and you’re done. Phillis says she makes these often for catered parties she does – she does them in much smaller form as an appetizer and folks dip them into the aioli. She used to have to cut little bread rounds to put them on, but now most stores carry slider buns. Makes it super easy!

What I liked: well, how much I even liked mushed-up shrimp in a cake/burger form. It was really, really delicious. I like the bit of chewiness to shrimp anyway. And I liked the garlicky aioli Phillis put with it. These are easy.

What I didn’t like: nothing, really. I liked it all. Worth making as I mentioned at the top.

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Shrimp Sliders with Spicy Lime Aioli and Spinach

Recipe By: From a Phillis Carey cooking class, 5/2012
Serving Size: 4
NOTES: The panko crumbs give the shrimp cakes some nice crispiness. 

SHRIMP MIXTURE:
3/4 pound shrimp — cleaned, tails removed
1 large egg yolk
1 tablespoon green onion — minced
1 tablespoon fresh lime juice
1/2 teaspoon Dijon mustard
1 tablespoon fresh cilantro — chopped
1/2 teaspoon Sriracha sauce — or other hot sauce
1/2 teaspoon salt
1 pinch black pepper
1/2 cup panko bread crumbs
Vegetable oil for frying (preferably grapeseed for its high flash point)
AIOLI:
1/2 cup mayonnaise
1 whole garlic clove — minced
2 teaspoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon Sriracha sauce — or other hot sauce
1 tablespoon green onions — minced
SLIDER STUFF:
1/2 cup panko bread crumbs
8 small slider buns
8 medium spinach leaves

1. SHRIMP: Coarsely chop shrimp and place in food processor. Add egg yolk, green onion, lime juice, mustard, cilantro, Sriracha, salt and pepper. Pulse to combine. Do not puree – you want a few small pieces of shrimp to taste. Add 1/2 cup panko crumbs and pulse to combine. Form shrimp mixture into 8 cakes a little larger than the diameter of the slider buns.
2. Coat each shrimp cake in 1/2 cup panko crumbs and transfer to a parchment-covered baking sheet. Refrigerate at least 10 minutes, preferably an hour, and up to 4 hours ahead of cooking.
3. In a medium to large nonstick skillet heat 1/4 inch vegetable oil over medium-high heat. Working in batches, if needed, adding more oil as necessary, fry cakes until cooked through and golden brown on both sides, about 6 minutes. Remove to a rack and drain.
4. AIOLI: In a bowl combine the ingredients and stir until smooth.
5. Toast buns and spoon a small amount of aioli on each bottom bun. Top with shrimp cake, add a spinach leaf to the top, add more aioli if desired. Top with bun lid and serve immediately.
Per Serving (the nutrition info does not include the oil used to fry the shrimp): 571 Calories; 31g Fat (46.6% calories from fat); 31g Protein; 48g Carbohydrate; 3g Dietary Fiber; 192mg Cholesterol; 980mg Sodium.

Posted in Fish, on May 11th, 2012.

salmon_leeks_maple_orange

Luscious leeks in a bit of butter, a little jot of maple syrup, some orange juice, orange zest and some orange supremes over a salmon fillet and you’ve got a little salmon magic.

The photo doesn’t do this justice. The salmon fillet there on the bottom, is lapped with all those delicious morsels of leeks, maple syrup and orange segments. Oh my. This dish was absolutely fantastic. And EASY besides. I can’t take all the credit for this, as Phillis Carey devised the original recipe. I just did a riff on it and made up my own proportions. I added maple syrup and I added orange zest and the supremes as well.

The salmon almost cooked too long – it’s so hard to tell with salmon – I couldn’t have simmered it for more than about 5 minutes and already the white collagen had begun to seep up through the top layer, so I knew it was truly DONE. Quick like I took out the fish and finished the sauce with the addition of the zest, the orange supremes and a bit of cream. Really not very much – just enough to give the leek mixture some “sauce” consistency. Piled it on top of the fish and it was served.

Be sure to have everything else for your dinner completely finished before you start, as it comes together that quickly. Please make this!

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Salmon Fillets with Leeks and Orange Sauce

Recipe By: My own creation
Serving Size: 2
NOTES: If you want to use more orange zest, you may – it will be VERY orangey, however. The maple syrup counteracts any bitterness, but I think half the zest is sufficient.

12 ounces salmon fillets
2 small leeks — trimmed, cleaned, halved, sliced
1 tablespoon unsalted butter
Zest of 1/2 orange
2 tablespoons orange juice — (from the orange you zested)
1 tablespoon maple syrup — (the real stuff, not the fake type)
1/4 cup orange supremes — (also from the one orange you’re using)
3 tablespoons heavy cream
Salt and fresh ground black pepper to taste

1. Zest the orange first and set aside. Cut off the peel and pith, then cut out the little orange supremes. Set those aside. Then squeeze the orange of any remaining juice which you’ll use later on.
2. Rinse and pat dry the salmon fillets. Rest on a paper towel to absorb any additional moisture, while you prepare and cook the leeks.
3. In a medium-sized, nonstick skillet heat the butter over medium heat. Add the leeks and stir frequently as they cook, about 10 minutes. When they’re soft, add the orange juice and maple syrup and stir to combine.
4. Move most of the leeks to one side and add the salmon fillets. Cover the pan, reduce heat and simmer for 6-8 minutes (or longer), depending on the thickness of the salmon. When you can begin to see the white collagen seeping up to the top of the salmon, it’s done. Remove salmon to heated plates and loosely cover in foil.
5. Raise the heat in the pan and add the cream and orange zest. Allow to simmer gently until the cream has reduced by half. Add the orange sections, cover and simmer for about a minute, until the oranges are heated through. Pour the leek mixture over the salmon and serve immediately.
Per Serving: 412 Calories; 20g Fat (44.2% calories from fat); 36g Protein; 21g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 142mg Sodium.

Posted in Fish, Salads, on March 24th, 2012.

grilled_orange_rice_noodle_crab_salad

A so-very refreshing salad made with some grilled Cara Cara orange segments, some of those ultra-thin rice noodles, crab (or you could use chicken, or shrimp even) with a tangy citrus, garlic, lemon grass dressing. Add veggies of your choice (this one contains cucumber, carrots and mint).

It’s really quite fun cooking when somebody else has done all the sous-chef work, the grunt work. At the class I attended (sponsored by Sunkist, to introduce me to the cara cara oranges), they set up little work stations including one of those free-standing induction cooktops for each group of 3, so we grilled the oranges for this salad (I’d not done that before), made the dressing and put the salad together right there. We added in cucumber, a bunch of julienned carrots, a bunch of fresh mint and topped the salad with some chopped peanuts.

The oranges are drenched in a bit of the dressing, then grilled just long enough to get pretty grill marks on them, then they can be removed. This could be made ahead of time as the oranges don’t need to be served hot. The point is just to make them attractive! The rice noodles could be made an hour or so ahead of time too, although when they sit, they start getting sticky and it’s much harder to separate the strands. You don’t want big clumps of noodles that are very hard to eat. When you toss the dressing into the noodle mixture, mix it around – best method is your hands, although we didn’t do that!  – and separate the noodles as much as you can.

Over the years I’ve learned that it’s best to mix the main ingredients together and leave out the protein (crab, shrimp, chicken) and put those on each serving, so each person gets the same amount. Put a little bit of dressing on the crab too so all of the salad is dressed. You could add some sugar snap peas, some snow peas, some blanched asparagus cut up in pieces, even some very small florets of broccoli. It might not be quite so authentic, but it would be good! Put the pretty oranges on top, decoratively and you’re set. A bunch of green onions would be good in this too, including some of the dark green part.

What I liked: It was such a beautiful salad – the color contrasts were gorgeous (I suppose that’s the artist’s eye in me). The taste: really yummy. I liked the different textures and particularly liked the addition of the citrus.

What I didn’t like: really nothing. We don’t eat many carb-centric dishes, however, so it would be a special treat. I liked the crab and also think shrimp would be a great alternative. Worth making.

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Grilled Orange, Rice Noodle and Crab Salad

Recipe By: Robert Danhi, consulting chef for Sunkist Growers
Serving Size: 6
NOTES: Next time I make this I’ll be using some snow peas, or sugar snap peas, more carrots, some green onions. Make certain you add enough dressing as the noodles will soak it up! Their recipe thought this would feed 4, but I think it would serve more, so I’ve guess-timated 6.

DRESSING:
6 ounces fresh lime juice
6 ounces fresh orange juice — Cara Cara, or any sweet orange
6 ounces Thai sweet chili sauce
2 ounces fish sauce
1/4 cup fresh garlic — minced
1/4 cup lemon grass — only the white part, finely miinced
SALAD:
1/2 pound rice noodles — (dry)
3 ounces cucumber — julienned
3 oou fresh carrots — julienned
1/4 cup fresh mint — chopped
1 pound lump crabmeat — (not snow crab)
ORANGES and GARNISH:
5 whole oranges — sweet, like Navel or Cara Cara
1/2 cup fresh cilantro — chopped
3/4 cup peanuts — chopped

1. DRESSING: Combine all ingredients in a bowl and whisk. (You may not use all the dressing.)
2. SALAD: Soak noodles in warm water (about 90°) for 15 minutes. Drain well. In a gallon of boiling water, cook noodles for about 2 minutes. Drain and rinse under cool tap water.
3. In a large bowl combine the noodles, cucumber, carrots and mint. Add a small amount of the dressing to the crab meat and set aside.
4. ORANGES: After cutting off the peel, cut each orange into about 6 wedges (these are not individual orange segments, but wedges – you need some of the connecting membranes to hold the orange pieces together during grilling). Gently toss the orange pieces with about 2 ounces of the dressing. Heat a grill (stovetop is fine) to medium high and oil it, then add the orange segments on both cut surfaces for about 30 seconds per side, just long enough to get some grill marks on them. Do not over cook them! Remove and set aside.
5. Add dressing to the noodle mixture (enough to suit your taste) and toss. Place portions out on plates, then top with the crab meat (and any dressing on it), grilled oranges, cilantro, and peanuts. Serve.
Per Serving: 481 Calories; 11g Fat (21.0% calories from fat); 21g Protein; 76g Carbohydrate; 6g Dietary Fiber; 60mg Cholesterol; 444mg Sodium.

Posted in Fish, Soups, on January 28th, 2012.

freshwater_fish_soup_provencal

Just plain and simple fish soup – no cream – nothing all that unusual, just lots of flavorful spices, tomatoes and some delicious broth – altogether good.

I had a number of filet of sole, individually frozen, in the freezer. And a nice piece of halibut. Plus a package of Trader Joe’s mixed shellfish. A marriage was made in this soup. My photo shows the title as Freshwater Fish Soup – well, I didn’t have the catfish and trout suggested in the recipe, so duh – it’s not really a freshwater fish soup at all. Forgive my mistake.

muir_glen_tomatoesWhat I did have on my pantry shelf is, however, a can of Muir Glen tomatoes. I don’t know about you, but I always keep numerous cans of different tomato products on my pantry shelves – whole tomatoes, diced organic tomatoes as you can see in the photo, the fire-roasted tomatoes that are dear to my culinary heart, tomato sauce, tomato paste and even some sun-dried tomatoes too. So this time, I grabbed the diced tomatoes and added them to this simple soup – no cutting and chopping required. And nearly all of them are Muir Glen. Most grocery stores carry one or two types of their tomatoes, rarely do you find one that carries them all, so each different store I visit, I’ll pass by that section just to see.

Recently Muir Glen offered to send me their 2011 reserve selection – a lovely 4-pack of tomatoes, including two of their premium cans of “reserve” tomatoes. Those are only available by mail order, to the best of my knowledge. I certainly don’t hide my preference for Muir Glen tomatoes, and have mentioned them numerous times in the past with recipes.

Anyway, back to soup . . . using the website Eat Your Books, I found a recipe in an old cookbook I have – Crescent Dragonwagon’s book The Dairy Hollow House Soup & Bread: A Country Inn Cookbook. The Inn (in Eureka Springs, Arkansas, Ozark country) isn’t open any longer, I discovered. We have friends who once stayed there; otherwise I’d have never discovered any of the numerous cookbooks by the author. Anyway, I own just this one book and have made soup from it numerous times (none of them since I’ve been blogging, I don’t think).

What I’ve always liked about the recipes is that they’re full of flavor. That’s my idea of a good cookbook. This recipe isn’t a difficult one – it’s really fairly straight forward. Don’t be intimidated by the long list of ingredients – it’s not all that difficult – or time consuming – to make this. I have in my frig a small container of fish soup base, that wonderful stuff made by Penzey’s. The recipe called for chicken stock, but why use that when you’ve got fish stock? The finished soup is very flavorful – it’s mostly fish, tomatoes, the soupy stock and a bit of rice. Not a lot of other vegetables, really. I added the baguette slices (they’re not in the recipe). Suit yourself – but we enjoyed that as a texture addition. The recipe has two components – the soup – and the fish. And really a third – the rice. The author fixes a pet peeve of mine – when you make fish soup, all the fish falls apart as you’re making it. Dragonwagon has you prepare the fish separately (and you use all the good broth from it in the soup so nothing’s wasted). And the rice – and not very much rice, which I liked. Only in the bowl do you co-mingle everything. A great idea, I thought. It’s a trick she developed when she ran her restaurant – people don’t like to eat fish soup with tiny flakes of fish – they want pieces. Her method works like a charm.

What I liked: this was clearly a fish soup – no waffling – there’s lots of fish in it. Good flavor; good broth. No cream. No thickening agent. Just the straight stuff. The different components are combined in the soup bowl – as long as the soup stock part is nearly boiling, you can pour it over the fish and rice and it all warms up to the right eating temperature.

What I didn’t like: nothing at all. Not very suitable for freezing, though. The fish would disintegrate, I think, in the process. So, make and eat.

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Fish Soup Provençal

Recipe By: Dairy Hollow House Soup and Bread, by Crescent Dragonwagon
Serving Size: 6
Serving Ideas: Serve with toasted bread – either on the side, or put it on top of the fish soup when served.
NOTES: I used filet of sole, halibut and a package of frozen mixed shellfish (shrimp, scallops, calamari) for the bass, catfish or trout suggested.

4 cups fish stock — or chicken stock or bottled clam juice
1 1/2 cups dry white wine juice of 1 lemon
3 whole cloves
3 whole black peppercorns
3 whole allspice berries
1 whole bay leaf
1 teaspoon fennel seeds
skin of 1 large onion
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon dried dill
2 1/2 pounds fish — bass, catfish or trout, cleaned and cut into pieces
Tomato sauce:
1/4 cup olive oil
1 large onion — finely chopped
2 medium carrots — scrubbed and finely chopped
2 ribs celery — chopped
1 large shallot — peeled, chopped [my addition]
2 cups canned tomatoes — drained and coarsely chopped [I used the juice]
grated zest of 1/4 orange
3 cloves garlic — peeled
4 large fresh basil leaves — (4 to 5)
tiny pinch of cayenne pepper
1 teaspoon honey — or sugar
1 tablespoon tomato paste
1 cup dry white wine
salt and freshly ground black pepper to taste
For serving:
2 1/2 cups cooked rice
finely chopped fresh Italian parsley and/or fresh basil leaves for garnish

1. In large skillet, combine all the ingredients in the first list except the fish and bring to a boil. Add the fish, turn the heat down to low, and barely simmer, covered. Poach the fish until it is firm and done, 6-8 minutes unless the fish pieces are thicker than 3/4 to 1 inch (in which case cooking will take a little longer).
2. Pour stock and fish into a colander set over a bowl; reserve both stock and fish. Discard the whole spices and the onion skin. When the fish is cool enough to handle, skin the pieces and pull out the bones; reserve the flesh.
3. Prepare the tomato sauce: In a large skillet, heat the oil over medium heat. Add the onion and saute until lightly softened, about 3 minutes. Add the carrots and celery and saute another 3 minutes. Put the tomatoes, orange zest, garlic, basil, cayenne, honey, and tomato paste in a food processor and process until the leaves are fairly chopped and the tomatoes are a chunky puree. Add this mixture, plus the wine, to the sauteed vegetables. Cook, stirring often, over medium-high heat for 10 minutes.
4. 15 to 20 minutes before serving, combine the broth and tomato sauce and simmer gently for 5-10 minutes. Taste; correct the seasoning with salt and pepper. Meanwhile have your soup bowls or cups ready, heated, if possible. In each bowl place a serving of the rice, and a generous amount of the poached fish pieces. Ladle the piping hot soup over the rice and fish (if the soup is hot enough, you won’t have to worry about reheating the rice or fish). Garnish with the chopped parsley or basil and serve at once.
Per Serving: 378 Calories; 14g Fat (42.4% calories from fat); 5g Protein; 39g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 514mg Sodium.

Posted in Fish, Grilling, on December 7th, 2011.

cedar_plank_salmon

Last week our daughter-in-law, Karen, made this for dinner one night when our family was staying at our desert house. Can I just say it was absolutely delicious? And easy. Really easy. The recipe came from an unusual source. A cookbook, yes. But a very different cookbook! Recently our son and his family flew to the D.C. area to attend a wedding, and it was recommended by their host (the groom, a physician) that they should visit the (new since 2004) Smithsonian National Museum of the American Indian, and that they had to have a meal at the Mitsitam Café contained within the museum. That’s exactly what they did. And Karen was so impressed with the meal (the book is authored by the chef, Richard Hetzler) she bought two of their cookbooks (one for me for Christmas, she finally told me after watching me painstakingly hand-writing several recipes into a notebook). The cookbook – The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian is just so interesting. Lots of fascinating stories about Native American cookery, about the culinary heritage of many different American tribes. And interesting headnotes about each and every recipe. Mitsitam means “let’s eat” in the Piscataway and Delaware languages.

I’ll be sharing one other recipe from this same cookbook that Karen made for our Thanksgiving dinner (a wild rice and watercress salad). It was delicious also.

So, this salmon. First you need some cedar planks – they impart such a different flavor to salmon or any fish for that matter. Karen was supposed to soak them for 6+ hours. We didn’t have 6 hours, so they soaked for about 2 is all. And the planks were severely burned on the bottom when the 10+ minutes of cooking was over. But at least it didn’t burn through!

The berry glaze is easy – fresh blueberries, raspberries and blackberries (and huckleberries if you happen to have access to them – we didn’t – so used more blackberries). It’s simmered gently with water and sugar (we used Splenda) and set aside. Then you grind up fresh juniper berries (juniper is what makes that unique scent and taste in gin), add some salt and that’s patted/rubbed onto the salmon flesh. It’s baked on the cedar plank for about 8 minutes. You remove it, add most of the berry glaze and continue to bake for 4-8-10 minutes, depending on how thick the salmon is. Done. Serve with any remaining sauce. Easy. Delicious.

What I liked: the taste overall – the juniper berries add a unique flavor. So does the cedar plank.

What I didn’t like: you do have to find, or have on hand, some juniper berries. They’re not standard in most kitchens, I’d suppose. And the cedar planks aren’t easy to find, either. Grinding the juniper berries in a mortar and pestle was difficult and time-consuming even though these were freshly purchased berries. I dug around in my desert house kitchen and finally found a little mini-Cuisinart, which made quick work of the powder. I’d recommend that!

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Cedar-Planked Fire Roasted Salmon

Recipe By: Adapted from the cookbook: Mitsitam Cafe Cookbook
Serving Size: 8
NOTES: The original recipe called for 1/4 cup huckleberries. If you have them, add 1/4 cup, and reduce the blackberries to 1/4 cup. You may also cook the salmon in a barbecue – cooking time and method is the same.

BERRY GLAZE:
1/4 cup blueberries
1/4 cup raspberries
1/2 cup blackberries
2 tablespoons water
2 tablespoons sugar
SALMON:
1/4 cup juniper berries
1 teaspoon salt
3 pounds salmon fillets

1. Soak cedar planks in water for at least 6 hours; drain.
2. BERRY GLAZE: In medium saucepan combine berries, water and sugar. Bring to a boil over medium heat. Simmer for 8 minutes, or until thickened. Set aside.
3. SALMON: Preheat oven to 400°. Grind juniper berries to a powder (use electric spice grinder if you have one). Combine juniper berry powder and salt, and rub evenly over salmon flesh. Place salmon on planks, skin side down. Bake for 8 minutes.
4. Remove salmon from oven, brush berry glaze over the top and bake for another 6-10 minutes (depending on the thickness of the salmon) or just until the salmon is slightly translucent in the center. Remove from oven and serve on the plank, if desired, with extra glaze alongside.
Per Serving: 248 Calories; 6g Fat (24.0% calories from fat); 35g Protein; 11g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 381mg Sodium.

Posted in easy, Fish, on November 6th, 2011.

salmon_herb_caper_vinaigrette

Don’t you agree with me – you can never have enough recipes for preparing salmon? Fillets of salmon are one of my favorite fish (swordfish is by far my favorite, oh and maybe lobster, especially after eating it twice while we were in New England recently). I like salmon because it has ample texture – I’m not so crazy about soft fish. I eat them (like sole, tilapia, orange roughy), but they’re not my favorites.

So when my new friend Didi emailed me about a salmon recipe she’d made, I said sure I’d like to try it. And it was lovely. It came from an America’s Test Kitchen show, apparently. It’s attributed to Cook’s Illustrated, anyway. And it was tender and flavorful with lots of herbs to augment it. Plus, it’s very easy too – you may not think it when you look at the recipe, but it came together from start to finish in about 20-25 minutes. The fish is poached on a bed of sliced, fresh lemon, with some shallot and herb stems added in, plus a little white wine (I used vermouth) and water. Once cooked through, you remove the fish and boil down (reduce) the poaching liquid, squeeze the juices through a sieve and add more fresh herbs, some chopped-up capers, shallot, honey and a little jot of olive oil. That becomes the vinaigrette. Serve the fish with the vinaigrette on top. Done.

If I were a first-rate blogger I’d not be posting this until I made it a second time and altered just one thing – figured out how to alter it, that is. My only “beef” with the dish was that the vinaigrette flooded the plate. Well, maybe flooded is the wrong word – there wasn’t that much, but it moved on over to the cauliflower I’d put on the plate, rather than staying around the salmon. So, I think the vinaigrette (sauce) needs to be thickened just slightly – maybe 1/4 tsp of flour. Or cornstarch. Or butter might do it too. The other option would be to serve the fish in its own small dish to contain the vinaigrette. If you look at the photo at top, you can’t even see the vinaigrette because it had already migrated across the plate. Of course, the salmon was partly on a hill, so there’s no way the juices could stay put.

The salmon was served with my quickie take on one of Kalyn’s recipes for cauliflower (steamed, mashed with a potato masher, added in light sour cream, a bit of shredded Cheddar) plus some delicious sweet and sour cabbage a friend gave us. Altogether a nice dinner. And the salmon was low calorie too, plus the fact that salmon is so good for us!

What I liked: the mild, flavorful vinaigrette – it didn’t detract from the salmon at all. The dish was so easy to make, too.

What I didn’t like: the sauce was a bit too thin (see my discussion in the 2nd paragraph above). Add a little flour maybe, or cornstarch. Or butter. To thicken the juices just slightly. Or, serve the salmon in its own little dish. That would be the simplest if you have such dishes.

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Poached Salmon with Herb and Caper Vinaigrette

Recipe By: From America’s Test Kitchen
Serving Size: 4
NOTES: My suggetion – serve the salmon in its own small dish (to contain the vinaigrette); or add just a smidge of flour or cornstarch to the reduced-down pan juices, otherwise the vinaigrette will go slithering around the plate. I used smaller salmon fillets (about 4 ounces each) than suggested, which were much thinner, so they took less time to poach.

2 whole lemons
2 tablespoons fresh parsley — chopped, stems reserved
2 tablespoons fresh tarragon — chopped, stems reserved
2 small shallots — minced (about 4 tablespoons)
1/2 cup dry white wine
1/2 cup water
1 3/4 pounds salmon fillets — about 1 ½ inches at the thickest part, remove the white membrane, and cut fillet crosswise into 4 equal parts
2 tablespoons capers — rinsed and roughly chopped
1 tablespoon honey
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper

1. Cut the bottom and the top off of one lemon, and cut the lemon into 8 to 10 ¼ inch slices. Cut the remaining lemon into wedges and set aside. Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. Scatter the herb stems and 2 tablespoons of the minced shallots evenly over the lemon slices, and add the water and wine.
2. Place the salmon fillets in the skillet, skinned side down on top of the lemon slices, and set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover, and cook until the sides of the salmon are opaque but the center of the thickest part is still translucent, 11 to 16 minutes. Remove the pan from the heat and carefully remove the salmon and lemon slices to a paper towel lined plate, and cover loosely with aluminum foil.
3. Return the pan to high heat and simmer the cooking liquid until slightly thickened and reduced to 2 tablespoons, about 4 to 5 minutes. Meanwhile, combine the remaining 2 tablespoons minced shallots, chopped herbs, capers, honey and olive oil in a medium bowl. Strain the cooking liquid through a fine mesh strainer into the bowl with the herb mixture. Press the solids to extract all of the liquid. Whisk to combine and season with salt and pepper to taste. Lightly salt and pepper the salmon, and remove the lemon slices from the bottom of the salmon. Place the salmon on a serving platter or individual plates and spoon the vinaigrette over the top. Place the lemon wedges on the platter or plates, and serve.
Per Serving: 337 Calories; 14g Fat (38.7% calories from fat); 40g Protein; 9g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 177mg Sodium.

Posted in Fish, Salads, on October 29th, 2011.

nicoise_chopped_salad_shrimp

People in lots of places in the Northern Hemisphere are already experiencing much cooler weather, like it’s fall, of course. But in Southern California, uh, no. No fall. No cooling temps. The hottest part of our summer usually is in September and October. I sort-of have a date-goal, that by about Halloween our weather has begun to cool down, at least at night. But until then, it’s still lots of sunshine, no rain, and plenty of air conditioning going on in my house.

So, summer salads are still on my dinner menus, maybe twice a week, and on menus at most restaurants. Here in California, salads are on the menu at restaurants year ‘round. Which is why I went to a Phillis Carey cooking class recently that was all about salads. Main dish salads. And they were, each one, delicious. Worth making. Like this one.

She took some of the usual ingredients of a Nicoise salad (potatoes, Kalamata olives, green beans, hard boiled eggs) but instead of tuna (canned tuna if you’re eating it in France, maybe seared ahi if you’re having it here in California), which is the usual protein in a Nicoise, she used big, gorgeous shrimp. What a great concept. Then she paired it with a mustardy lemon olive oil dressing. Do use fresh lemon juice in the dressing – and add more if it isn’t lemony enough. That’s an essential flavor.

What I liked: absolutely everything about it. Even down to the capers on top of the egg. Loved the dressing too.

What I didn’t like: nothing. Deliciousness in every bite.

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Chopped Nicoise-Style Salad with Grilled Shrimp

Recipe By: Another great recipe from Phillis Carey, 7/2011
Serving Size: 4

MUSTARD-CAPER DRESSING:
6 tablespoons fresh lemon juice
1 tablespoon capers — chopped
2 teaspoons Dijon mustard
3/4 cup extra virgin olive oil
Salt and pepper to taste
SALAD:
1 pound shrimp — large, cleaned, but with tails left on
1/2 pound red potatoes — cut 1/2″ cubes
1/2 pound green beans — trimmed
1/2 cup kalamata olives — pitted, chopped
1/2 cup red onion — diced (soaked in water with 2 T. red wine vinegar added)
2 cups plum tomatoes — seeded, diced
6 cups Romaine lettuce — finely chopped (or other crispy type lettuce)
2 whole eggs — hard-cooked, halved lengthwise
12 whole capers

1. Roast the potato chunks on a sheet pan for 25 minutes at 425°. Remove, cool and refrigerate if time permits.
2. Whisk together the dressing ingredients. Remove 1/3 cup to a separate bowl and toss the shrimp in it. Cover shrimp and refrigerate for about 30 minutes. Refrigerate remaining dressing until time to assemble the salad.
3. Steam the green beans for about 6 minutes and when barely done, plunge into ice water, then drain. Refrigerate if time permits.
4. In a small bowl add chopped onion. Add water to cover and add about 2 T. red wine vinegar. Stir and allow to sit for 30 minutes (to reduce the raw onion flavor).
5. Thread shrimp on bamboo skewers that have been soaked in water for about 30 minutes. Discard the marinade/dressing. Grill shrimp 3-4 minutes per side; remove from skewers and toss them with just a little bit of additional dressing.
6. To assemble salad, place olives, onion, tomato and lettuce in a large bowl. Add potatoes and green beans and toss. Add reserved dressing and toss to coat well. Divide salad among 4 plates and place half an egg in the center. Top each egg with 3 capers (push each gently into the yolk so they will stay put). Arrange shrimp around the egg. Serve.
Per Serving: 712 Calories; 53g Fat (67.6% calories from fat); 31g Protein; 27g Carbohydrate; 6g Dietary Fiber; 279mg Cholesterol; 1677mg Sodium.

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