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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 Grilling, Lamb, on March 10th, 2010.

greek leg of lamb

Awhile back I made this recipe, but decided to alter it just a bit from the last version. I wanted a pronounced lemon flavor, and wanted the lamb to be utterly tender, so I marinated the meat for 24 hours, turning the bag a couple of times during that period. I used a larger leg of lamb (Australian boneless, from Costco), so have changed the recipe to accommodate that. If you have a smaller roast, just reduce the marinade quantities some. The recipe is very forgiving. The lemon juice, however, helps to tenderize the meat, so it needs contact with the protein for a longer period. Steven Raichlen’s recipe is a good one, and I merely enhanced it, I believe. It comes from his book, The Barbecue! Bible, a book I turn to over and over again for grilling ideas.

The result? The meat was utterly tender and very tasty with the oregano rub and the hint of lemon. The lemon did not overpower it at all. I used our Meyer lemons, since we have so many of them right now. You have lemons? Use this recipe for a lovely meal. If you don’t have a rotisserie, just grill the roast over heat until it’s brown, then away from the heat (indirect cooking method) until it’s cooked through to your liking. Rare? Take it out at 140. Medium? Remove at 160. Our roast was not an even thickness, so we removed it at 160 and the center was still nicely red/medium rare. Delicious. The leftovers will go into my favorite Shepherd’s Pie with Chipotle Sweet Potatoes. A real treat and one Dave and I always enjoy.
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Rotisseried Leg of Lamb with Lemons and Butter

Recipe By: Adapted from Steven Raichlen’s, The Barbecue Bible
Serving Size: 10

NOTES: If the leg of lamb has one very large lump of meat once you open it up, it’s wise to make a deep cut in the meat to create another surface or two. Don’t cut all the way through, just enough to add another valley for adding spices and lemons.

6 pounds boneless leg of lamb — butterflied
MARINADE:
1 tablespoon kosher salt
1 tablespoon freshly ground white pepper
2 tablespoons dried oregano
2 whole lemons — one halved, the other sliced
4 tablespoons unsalted butter — room temp
1/2 cup olive oil
BASTING MIXTURE:
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
2 cloves garlic — minced
2 teaspoons dried oregano — crushed
1 teaspoon freshly ground black pepper

1. MARINADE: Combine the salt, white pepper and oregano in a small bowl. Open out the butterflied leg of lamb on a cutting board so the inside is UP and sprinkle the meat with one third of the spice mixture. Squeeze the juice from halved lemon and spread all over the meat. Place in a Ziploc plastic bag with the olive oil and sliced lemon, seal well and place in the refrigerator for 24 hours, turning it 3-4 times. Allow it to sit out at room temp for an hour before proceeding.
2. Drain off and discard the marinade, including the lemon slices. Blot the roast with paper towels. Rub the surface of the lamb with the 4 tablespoons of butter (if it’s at room temp it really does spread easily). Fold the lamb back into its original cylindrical shape and tie it at 1-inch intervals with butcher’s string.
2. Set up the grill for rotisserie cooking and preheat to high.
3. When ready to cook, skewer the lamb roast lengthwise on the spit. Add another generous sprinkling of the spice mixture. Attach the spit to the rotisserie mechanism, cover and let the meat start rotating. Reduce heat to medium (about 350°).
4. BASTING MIXTURE: combine the oil, lemon juice, wine, garlic, oregano and pepper in a medium-sized nonreactive (plastic is good) bowl and whisk to mix.
5. After the meat has been rotating for 15 minutes, restir the basting mixture and brush it all over the lamb, using a long-handled basting brush. Cook the lamb until crusty and brown on the outside and done to taste, about 1 to 1 1/2 hours. An instant read thermometer inserted in the thickest part of the roast will register 145° for rare, or 160° for medium or 170° for well done.
6. Uncover the grill every 15 minutes to brush more basting mixture on the meat throughout its cooking time. Add more of the seasoning mixture from time to time. (If using a charcoal grill, add 10-12 fresh coals per side after one hour.)
7. Transfer the roast, on the spit, to a cutting board. Extract the spit and let the roast rest for 10 minutes tented lightly with foil. Remove string and slice.
Per Serving: 561 Calories; 35g Fat (57.6% calories from fat); 56g Protein; 3g Carbohydrate; 1g Dietary Fiber; 189mg Cholesterol; 743mg Sodium.

A year ago: Pork Ragu on Pasta
Two years ago: Triple Chocolate Torte with Raspberry Sauce

Posted in Grilling, Utensils, on December 4th, 2009.

smoked pork

Last week we made a purchase . . . of a Brinkman electric smoker (at Home Depot, for about $70). I’ve wanted one for a long time, but it meant just one more “appliance,” and this one with storage issues. But with only one kitchen oven at our house at the desert, initially I thought we’d smoke the turkey. But we ended up not doing so – we baked the turkey and all the sides were able to go in the heated oven once the turkey was removed, and the turkey rested (foil tented). It worked out just fine. But in the interim, we did buy a smoker anyway. We bought an electric one because I figured my DH would not really want to tend to the briquettes over many, long hours of slow cooking. That was probably a good decision, although you can’t control the temperature much with an electric smoker.

brinkman red smoker First, I wanted to give the smoker a test run, so I bought a beef brisket. I dutifully read the brochure that came with the smoker. It indicated about 25-30 minutes per pound of brisket. Having had no experience with a smoker I assumed it was correct. I also went online to read some of the smoker websites to get another opinion. They all said about the same thing. Well, no the time was wrong, maybe because of the small size. I really don’t know. After 2+ hours the meat had only gotten to about 110 degrees which made no sense at all. The smoker was at about 250. Finally, after another 30 minutes and hardly any increase in temp, we brought it in the house, I wrapped it in foil and put it in the oven for about another 1 1/2 hours. THEN it was cooked through and tender as could be. Everybody enjoyed the meat, once it was cooked enough. Uhm. Shall I tell you what time we ate? Probably about 8:30 pm. Not one of my finer moments!

So I should have learned that the smoking meat seems to take longer than you might think. So a few days later I bought two 7-pound pork shoulder roasts. We were having a big dinner party for 18 people (well, 15 adults, 2 youngsters and a 2-year old baby). First I brined the roasts in a store-bought brining mix. I started this a day before, and they brined overnight. Then I dried off the roasts with copious sheets of paper towels, then patted the roasts all over with a store-bought rub for pork. Then they went into the preheated smoker. For hours and hours. With some mesquite wood chips and a pan of water in the bottom. The roasts smoked for about 6 hours. Not long enough. But at least they were cooked. I ended up having to slice the meat rather than pulling it apart, as was my plan. The flavor was stupendous, though. And we can’t wait to try it again. I now have a smoker cookbook in hand, and will use some of its sage advice before we try the next smoked meat. I made a Kansas City-style cole slaw (not memorable, no mayo, slightly sweet), some of the delicious garbanzo bean salad with Feta, green onions and cilantro, a friend brought a green salad, and I served the pork for soft sandwiches. I also made a new batch of the red peppers for meat, which went well with the pork sandwiches. And I had a generous bottle of barbecue sauce for those who wanted it that way. We ate one whole roast and part of the second one. Hungry crowd. I’ll let you know how the next one turns out.

smoked pork sandwich

Two years ago: Free-form turkey tortilla soup (from leftover Thanksgiving turkey)

Posted in Grilling, Pork, on September 17th, 2009.

ribs with sauce

These ribs were just awfully-darned good. Especially with that sauce you can see there beside them. This is another recipe from the cooking class I took earlier this week. All about pork. These were Berkshire ribs – so delicious. But I’d eat these with just regular pork just to have them. The sauce is SO easy; I kid you not. The time consuming thing is baking the ribs for 2 hours before you can grill them or brown them a bit. At the very last minute (no more than 5) you can slather them with the sauce, and serve the sauce on the side as well.

Each of us got 2 ribs to enjoy. Not nearly enough, although everything served to us that night was  pork, and there were no sides. No salad. No veggies. Nothing. I craved something to go with it, even some cole slaw or salad. But, these were good nonetheless. This recipe may be the first one I make.

The ribs are patted heavily with a dry rub – in this case the chef used one called “Butt Rub,” from Bad Byron. It’s salt, pepper, granulated onion, granulated garlic, paprika, chipotle powder, and a non-caking agent. Nothing else, so you could try to make it yourself. I just don’t know the proportions, but what I wrote here is the order listed on the label. Anyway, then the ribs were placed in a disposable pan and ordinary root beer was added, about 1/2 inch deep. They were covered well, then baked for 2 hours in a 325 oven. Meanwhile you make the sauce in the blender (or food processor) and simmer it for 20-30 minutes. Easy. It contains sweet onions, garlic, red bell peppers, canned tomatoes, some bottled hot sauce (not Tabasco, but some other kind of bottled spicy red sauce), brown sugar and lemon juice.

We still have some baby backs in the freezer from our 4-H pig from 2008. I think this would make an outstanding dinner for two. We have just about enough to share between two of us. No, you can’t have any!
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Baby Back Ribs with Root Beer and Sweet Onion BBQ Sauce

Recipe: Chris Brill, exec. chef at Iowa Meat Farms, San Diego
Servings: 4

RIBS:
2 racks baby back ribs
3 tablespoons dry rub
24 ounces root beer — (that’s a guess, more as needed)
BBQ SAUCE:
8 ounces sweet onions — chopped
3 cloves garlic — peeled, chopped
4 ounces red bell pepper — chopped
16 ounces canned tomatoes — undrained
1 cup bottled spicy hot red sauce — (not Tabasco, but a milder but spicy blend)
10 ounces brown sugar — (or use 5 ounces honey)
2 ounces lemon juice — (or cider vinegar)

1. Ribs: Preheat oven to 325. Season the ribs well with the dry rub.
2. Place on a rimmed sheet pan or cookie sheet (or a disposable aluminum pan) that’s just large enough to hold the ribs. Add about 1/2 inch of root beer. Cover a with foil and seal well.
3. Bake until the ribs are tender, about 2 hours. During last 5-10 minutes brush the ribs with the sauce (below). You may also finish the ribs on an outdoor grill, but don’t add the sauce until the last. Serve ribs with additional sauce.
4. SAUCE: In blender or food processor combine the onions, garlic, pepper and tomatoes. Blend until evenly pureed.
5. Pour sauce into a saucepan and add remaining ingredients. Simmer over low heat until the sauce thickens some, about 20-30 minutes.
Per Serving: 443 Calories; 4g Fat (7.1% calories from fat); 5g Protein; 103g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 495mg Sodium.

A year ago: Mexican Chicken Salad Take Two

Posted in Grilling, Pork, on August 28th, 2009.

mongolian pork chops

Here on this blog I’ve talked about Cindy Pawlcyn before. She’s the famous chef from Mustard’s Grill in Yountville. And Cindy’s Backstreet Kitchen in St. Helena. I wrote up a restaurant review of the latter, back in 2007 after my friend Cherrie and I ate there. My friend Linda gave me the ‘>Mustard’s Grill cookbook a couple of years ago. I’ve not made very many dishes from it (don’t know if I’ve even written up a single one), but Linda has been telling me that I needed to try the Mongolian Pork Chops. Finally, I did. They’re really good. Not too spicy hot – just seasoned highly with Asian condiments. According to the recipe in the cookbook, this is one of the menu favorites at the restaurant.

We used the last of our precious 4-H pig pork chops (the Berkshire pig we bought last summer) for this. They were oh-so tender. I had bone-in chops, not boneless, as you can see from the photo above. You can use either one, although the original recommends bone-in, exactly 1-inch thick.

You prepare a marinade that contains a lot of hoisin sauce (more of that than anything else), plus a tad of sugar, soy sauce, sherry vinegar, rice wine vinegar, a scallion, some hot sauce, black bean chile sauce, fresh ginger, fresh garlic, and some cilantro (including some chopped stems). The pork is marinated in that mixture for at least 3 hours, or overnight (overnight is better), then grilled briefly to get grill marks, then slowly cooked to 139 degrees (still slightly pink in the middle).

To accompany this I sautéed some sugar snap peas and mushrooms in a little butter, then during the last minute of cooking I added some rice wine vinegar (about a tablespoon) and a very small splash of dark sesame oil.  The mixture gave the sugar snaps a little Asian twist.
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Mongolian Pork Chops

Recipe: Cindy Pawlcyn, Mustard’s Grill, Napa Valley
Servings: 6

1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice wine vinegar
1 whole scallion — minced
1 teaspoon tabasco sauce — or Vietnamese chile sauce
1 1/2 teaspoons black bean chile sauce
1 1/2 teaspoons fresh ginger — freshly grated
1 1/2 tablespoons fresh garlic — minced
1/2 teaspoon white pepper
60 ounces boneless pork top loin chops — cut 1″ thick

1. Pound meat with a mallet so pork is exactly 1 inch thick.
2. Combine all other ingredients in a bowl and mix well. Let chops marinate in mixture for 3 hours, or up to overnight in the refrigerator.
3. Heat a grill pan over medium-high heat. Remove chops from marinade and place on grill pan. Grill for 5 minutes on each side, turning after 2-3 minutes to produce nice crosshatch marks. Ideally, use a meat thermometer in one of the chops and remove when the meat reaches 139 degrees.
Per Serving (assumes you eat all the marinade): 438 Calories; 14g Fat (29.2% calories from fat); 53g Protein; 23g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 1050mg Sodium.

A year ago: Chocolate Spice Cupcakes
Two years ago: Spicy Garlic Cashew Chicken (oh yes, EVER so good)

Posted in Beef, Grilling, on August 10th, 2009.

sizzling steak 1

For my dear hubby’s birthday dinner (celebrated a couple of weeks late) that we had with friends last weekend, I knew his first choice would be beef. Steaks, specifically. Good steaks. Make that really good steaks. Our favorites are rib eyes. We made the mistake two summers ago of buying USDA Prime steaks at our local independent market/butcher. We both thought we’d died and gone to heaven. Now we’re spoiled, and don’t want the regular, pedestrian steaks at all. Costco to the rescue.

Now, in case you don’t know about it, Costco now carries (at least in our part of the country) prime steaks. The story goes like this (according to our local newspaper Food Editor, Cathy Thomas), because of the recession, fewer people are going to steakhouses. Or if they are, they’re perhaps not ordering those fantastically thick high-ticket steaks for which they charge an arm and leg. So the beef distributors have had to find new avenues for the extra-tender beef. Enter Costco on the scene. Their prime rib eye steaks are about $8-11 apiece, packaged in fours. Generally Dave and I share ONE steak. For this dinner I prepared 4 steaks for 6 of us, assuming maybe the guys would like an extra portion. Actually, we had enough leftover to serve dinner to friends the next night.

Over the years I’ve learned to trust Hugh Carpenter. He’s one knowledgeable chef. And an innovative menu creator. In addition, he and his wife have authored several cookbooks. Either last year or the year before, when we celebrated Dave’s birthday with this same group of friends (we all bring out our very special – read expensive – red wines to share with one another), we had another one of his recipes: Rib eye Steaks with Amazing Glaze. That one is a real favorite of ours. I’ve made it many, many times, always to raves. But I didn’t want to serve the same thing, so I went to his book, Hot Barbecue (where the other Amazing Glaze rib eye recipe came from also), and chose this one.

Recipe Tip:

Do double the amount of sauce you make – it’s SO good, and
you’ll find another use for it, either with leftovers or with some other kind of grilled meat a day or two later.

Carpenter explained that although the recipe requires a few steps to prepare, it’s worth it. It requires that you have a fairly extensive spice cupboard. It also requires a bit of sitting time (for the steaks to absorb the spice flavors). And you have to make the red pepper sauce. That was the most amount of work in the total prep. And even that wasn’t all that difficult. Just took a bit of time sitting on the stovetop simmering away (to reduce the quantity). The sauce becomes a bed for the steak. The steaks were slathered with minced fresh garlic, then the spice mixture was patted on. They sat for 8 hours in the refrigerator so they’d absorb the flavor.

spice rub toasted The spice mixture was fun to make (well, it was for me, anyway). First a group of whole spices (pictured left) were toasted in a dry skillet (allspice berries, cinnamon sticks, black peppercorns, coriander seeds and whole cloves). They required a bit of stirring (no burning allowed), but once the pan got up to a high heat, they began to smoke lightly. Immediately I turned off the flame and poured the spices out onto a plate to cool. Those were then whizzed up in my spice grinder (it’s a coffee grinder, but I dedicate it for spices). Other items were added to the mix: chile powder, dark brown sugar, dry thyme, dry mustard, salt and freshly grated nutmeg. That’s it.

The red pepper sauce is composed of bottled roasted red peppers, chicken stock, red wine, honey and some spicy Asian hot sauce. Be careful of the hot sauce – once it’s boiled down to a thicker consistency, that will heighten the spiciness (heat). Do not add salt.

Dave was more interested in this dinner menu than usual – because he really wanted the wine to pair well with the food. We brought out a very special bottle of wine. Those of you who know my husband already, will find it no surprise that he tells lots of stories. (He’s a gregarious kind of guy, can walk into just about any room, crowded or not, and make conversation with total strangers, and will tell stories about sailing, or his artificial legs, or a trip we’ve taken.)

A few months ago we were shopping at our number one upscale market (Bristol Farms) in Newport Beach. If we go there together (it’s a 30-minute drive from our house to Newport Beach), Dave will leave me to go through the aisles, while he spends most of the time in the wine department. The store has one wine cabinet that’s all locked up, but you can see the wines inside. And their price tags. (This story has made the rounds of all of our friends, Dave is so proud of himself!) As he glanced in the rows behind glass he spotted a 1990 Chateau Lafite Rothschild. Anyone into wine knows that’s one really great French label. We rarely buy French wine. But as Dave examined the label, he knew – bingo – that’s the bottle we have at home. THEN he looked at the price tag. Of course, an upscale market would charge a premium for all their wines. But, gee whiz. Big but gee whiz. They are charging $850.00 for it. Wow. Yikes. Zippity-do-dah! He came – all but running to find me – to tell me about it. And THAT’s the wine we drank with dinner last Saturday. Somebody gave us a bottle of 1990 Lafite Rothschild nearly 20 years ago. We think the bottle was given to us by our friend Russ – the little scribble on the label says 7/93 Ru–? B’day. We think that means Russ gave it to Dave for his birthday in 1993. If so, Russ, we THANK YOU. Likely it was nowhere near that much money in 1993.

So how was it, you ask? Well, we decanted it and let it air for an hour, and poured it into our Reidel Bordeaux/Cabernet wine glasses. We did all the snobby wine things – swirling, sniffing, more swirling, looking through the glass to see the clarity, more swirling and sniffing. The bouquet was beyond wonderful. Had that slightly brown side of red color. It was sensational. Not worth $850 for sure, but we’re grateful for the bottle. We each had a small glass of it with our appetizers (a Roasted Red Pepper and Walnut Spread on Garlic-Oregano Grilled Pita Bread, some Caramelized Onion on toasted baguette slices and some Brie with blackberries). I’ll be posting ALL of the recipes from this dinner in coming days.

Then I served a chilled Avocado Soup (like Guacamole in a glass) with a spoon, which we enjoyed before we sat down to dinner. We ate outside by candlelight to the low-setting sun. We opened a bottle of Jordan Cabernet, then a magnum of Canoe Ridge Cab.

sizzling steak dry rub Now, let’s get back to this fabulous meat . . . those spice-marinated rib eyes (pictured right, as they squeezed into a ceramic bowl to “marinate”) were put onto the hot grill, seared both sides, then put off to the side (not over direct heat, in a racked pan) to continue cooking until they reached about 123 degrees F (medium rare). Meanwhile, I had cooked some fresh corn on the cob and slathered the hot ear halves with a little bit of butter, then sprinkled them with the spice mix I used on the steak (I just made more of it from the beginning). The corn was a real highlight. I’ll be writing up a separate blog post about that. I also set out a Lebanese Layered Salad (which was ever so good). When the steaks were served I slathered a bit of the red pepper sauce on the piping hot plates, put the steak on top, then sprinkled it with fresh goat cheese chèvre and minced cilantro. Dinner was done. The rib eyes were fantastic. I don’t use that word all that often. They were SO good – the sauce and spice rub made it, though. I didn’t think I’d like the goat cheese, but it also was a nice foil to the beef. Yes, indeed, I’ll be making that recipe again. And maybe I’ll be making just the sauce by itself (Carpenter suggested you could use it in a variety of other ways) and freezing small portions so when we have a steak next time we can have more of that slather.

For dessert I wanted to make tiramisu, because it’s one of Dave’s favorites anyway. I had a new recipe (via America’s Test Kitchen). It was really, really good. I’ll post all the recipes in the next week. I apologize for this loooong recipe for the steak. It’s really not that hard. Believe me! And worth the time for sure.
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Sizzling Rib Eyes with Roasted Red Pepper Sauce

Recipe: Adapted from Hot Barbecue, by Hugh Carpenter
Servings: 4
NOTES: My advice: make twice the amount of the sauce – if you have leftovers of it, you’ll find other uses for it. It’s really delicious. If you use chicken stock granules, don’t add water – it’ll take a lot less time to reduce the sauce.

STEAK INGREDIENTS:
4 whole ribeye steaks — 1/2 inch thick
3 ounces goat cheese
1/2 cup cilantro leaves, whole
flavorless cooking oil to brush on the grill rack
SIZZLING BEEF RUB:
4 whole garlic cloves — minced
18 whole allspice berries
1 piece cinnamon stick — about 1-inch long
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds — 1/2″ cubes
1/2 teaspoon whole cloves
3 tablespoons chile powder
3 tablespoons dark brown sugar — packed
1 tablespoon dried thyme
2 teaspoons dry mustard
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
ROASTED RED PEPPER SAUCE:
1 cup roasted red peppers — jarred, drained
1 cup chicken stock
1 cup dry red wine
2 tablespoons honey
2 teaspoons Asian hot sauce

1. STEAKS: Trim excess fat from the edges of the steak. Place the steaks in a glass container.
2. RUB: Rub the garlic cloves over both sides of the steaks. Place the allspice, cinnamon, peppercorns, coriander and cloves in a small dry skillet. Place the pan over medium heat and toast (stirring and shaking pan frequently) until the spices just begin to smoke. Some of them will just start to pop – watch for smoke, remove and pour onto a plate to cool.
3. Place the toasted spices in an electric spice grinder (or use a mortar and pestle) and grind finely. In a small bowl combine all the remaining spices and add the toasted spices. Stir to evenly combine them. Reserve 2 T. of the spices (for the sauce).
4. Rub the remaining spices over the steak surfaces, cover and refrigerate the steaks for 1-8 hours.
5. SAUCE: Place all ingredients for the roasted red pepper sauce in a blender. Add the reserved dry rub, then puree. Transfer the mixture to a heavy-duty saucepan, bring to a boil over high heat, simmer until the mixture has reduced to 1 1/2 cups. Cool and refrigerate. This can be made ahead and refrigerated.
6. 30 minutes before ready to cook, remove steaks and allow them to come to room temp.
7. Preheat grill to medium (350). Brush the cooking rack with a paper towel doused in the cooking oil. Insert a meat thermometer into the side of one of the steaks. Place the steaks in the center of the rack. If you don’t have a meat thermometer, grill steaks about 3 minutes per side (longer if steaks are thicker).
8. Once you’ve acquired grill marks on both sides, move steaks over to a part of the rack without direct heat. Continue cooking until a meat thermometer reads 123. Remove steaks, tent lightly with foil for about 5 minutes, then serve with the sauce.
9. During the time the steaks are cooking, reheat the sauce and adjust seasoning, if necessary. Spoon the sauce onto 4 heated plates and place meat right in the center of the sauce. Sprinkle the steak with goat cheese and cilantro. Serve immediately.
Per Serving: 563 Calories; 28g Fat (43.6% calories from fat); 29g Protein; 51g Carbohydrate; 11g Dietary Fiber; 79mg Cholesterol; 1599mg Sodium.

A year ago: Wellesley Chocolate Chip Cookies
Two years ago: Goat Cheese Chive Muffins (a favorite)

Posted in Grilling, Lamb, on June 16th, 2009.

lamb chops grilled

Can you really see the chop? Nicely charred on the outside. Tender and juicy on the inside. Perfectly grilled to 120 degrees F. Covered in a lovely mixture of herbs, garlic and olive oil.

herbs for lambThe herbs, L-R: Italian parsley, rosemary, thyme, sage leaves underneath and some oregano.

lamb chops rawThere they are raw – with the herb mixture packed on. Ready for the grill. These were ever-so easy to make (took about 10 minutes to cut the herbs, chop and combine, another minute to slather them on the meat). My DH grilled them for 2 minutes per side over high heat, then put them off on a medium-low burner for about 8-9 minutes, until the meat thermometer registered 120. We left them tented with foil for 5 minutes and devoured them. The chops are available at our Costco – lovely 1 1/2 inch thick rib chops from New Zealand. Seven of them were about $16. We ate two apiece and there’s enough left for me to have one and my DH another two at another meal.
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Grilled Rib Lamb Chops with Herb Rub

Recipe: Adapted from a recipe in Cook’s Illustrated: The
Best Recipe, Grilling & Barbecue
Servings: 4

HERB MIXTURE:
2 tablespoons Italian parsley — minced
1 tablespoon fresh rosemary — minced
1 tablespoon fresh sage — minced
1 tablespoon fresh thyme — minced
1 tablespoon fresh oregano — minced
2 tablespoons olive oil
1 whole garlic clove — minced
LAMB:
2 pounds lamb rib chops
Salt and pepper to taste

1. Herbs: Mince all the fresh herbs well, then add garlic and olive oil (just enough to hold the herbs together).
2. Salt and pepper the meat.
3. Apply a teaspoon or so of herbs to both sides of each rib chop. Allow the meat to sit out at room temp for about 30 minutes.
4. Preheat gas grill as follows: heat one burner to high and another burner to medium-low.
5. Rub the grill with a bit of olive oil applied to a paper towel. Place ribs on high heat side for about 2 minutes per side, just until you’ve achieved nice grill marks.
6. Move chops to the medium-low side and continue grilling for about 7-9 minutes, until done to your preference. For medium-rare, remove at 120. For medium, about 130.
7. Keep chops on a heated plate lightly tented with foil, for about 5 minutes, then serve immediately.
Per Serving: 847 Calories; 77g Fat (83.2% calories from fat); 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 171mg Cholesterol; 132mg Sodium.

A year ago: Flank Steak with an Orange Marinade
Two years ago: Roasted Poblano Asiago Soup (a southwestern treat – one of my fav’s)

Posted in Chicken, Grilling, on June 9th, 2009.

chicken carib A vote was taken a couple of mornings ago on what the crew wanted for dinner. The consensus was chicken. I just had to find a new recipe, that was all. The first book I turned to, Hot Barbecue by Hugh Carpenter and Teri Sandison, had just the thing. A marinated chicken in Caribbean-type spices and influences. We had chicken breasts and thighs in the freezer. The marinade was not difficult at all – just some different things in it than you might think for a chicken brew. Orange zest, orange juice, olive oil, Grand Marnier (yum), brown sugar, soy, a bit of Asian chile sauce to give it a tiny hint of heat, fresh mint, fresh ginger, then freshly grated nutmeg, some allspice and cinnamon.

I had a fresh pineapple sitting out, and it was the PERFECT accompaniment to this chicken, grilled along side the chicken pieces. I also made a green salad (with veggies) and since I’d made more of the Caesar dressing than the recipe indicated from the Caesar the other day (I had a hunch we’d use it), we ate the last of it with the salad accompanying this meal. I made some home-made croutons with some leftover baguette we also had, tossed with the garlic and Parmesan butter we had also. The bread cubes, once tossed with the melted garlic butter I baked in the oven (convection-bake) for 4 minutes at 400. They were perfect – slightly crunchy on the outside and still slightly soft on the inside of each crouton. Once the chicken was grilled, along with the pineapple slices, I garnished the chicken with cilantro and mint (chopped). The little bit of sugar (brown, plus from the juice and Grand Marnier) made the outside of the chicken slightly crispy. I liked that. I’ll be making this again.

It’s now 2 days later and my DH and I have been enjoying the leftovers of this. The marinade permeates the entire chicken – it’s even more prominent in the cold chicken than it was hot off the grill. The breasts were a little on the dry side, so the grilled pineapple was a great side for the chicken too.

Chicken Breasts Caribbean (Grilled)

Recipe: Adapted from Hot Barbecue, by Hugh Carpenter Servings: 4
MARINADE:
2 teaspoons orange zest — minced
1/4 cup fresh orange juice
1/4 cup olive oil
1/4 cup Grand Marnier
1/4 cup light brown sugar — packed
1/4 cup light soy sauce
2 teaspoons Asian chile sauce
1 teaspoon nutmeg — freshly ground
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup fresh mint — chopped
2 tablespoons fresh ginger — minced
CHICKEN:
8 pieces chicken breast, boneless, skinless — or just boned only
1/3 cup cilantro — minced, for garnish
1/4 cup fresh mint — minced, for garnish

1. MARINADE: Combine the marinade ingredients in a large non-reactive bowl or use a heavy-duty sealing-type plastic bag.
2. Dry chicken pieces with paper towels and immerse in marinade. Cover or seal. Can sit out at room temperature for about 30 minutes, then refrigerate. Marinate at least 2 hours or up to 8 hours maximum.
3. Save marinade. Drain and dry chicken pieces with paper towels.
4. Preheat grill to medium (about 350). Oil the rack with olive oil before starting to grill.
5. Grill chicken about 3-4 minutes per side (may take a bit longer, but not much, depending on the thickness of the chicken). If chicken has skin, grill it skin side down first, brushing the pieces with more of the marinade every few minutes. Cut into a breast to see if the it’s just done (no pink remains). Transfer the chicken to a heated plate/platter and sprinkle top with cilantro.
Per Serving (assumes you consume the marinade): 645 Calories; 17g Fat (25.0% calories from fat); 94g Protein; 21g Carbohydrate; 1g Dietary Fiber; 190mg Cholesterol; 981mg Sodium.

A year ago: Chocolate Ribbon Dessert
Two years ago: Tex-Mex Jicama Salad

Posted in Beef, Grilling, on May 25th, 2009.

skirt-steak-quesadillas

Can you say that five times fast without stuttering? Will you laugh with me as I say this is a mouthful? Ha! These luscious quesadillas are filled with cheddar, jack and goat cheese. And mushrooms. Draped over them are strips of grilled (marinated first) skirt steak. On each quesadilla is a dollop of salsa verde (tomatillos, jalapeno, garlic and cilantro), and the light colored sauce on the steak is aioli mayonnaise zipped up with mustard, vinegar and chipotle chiles in adobo sauce.

Skirt (flap) steak is thin and takes a short time on the grill.

Skirt (flap) steak is thin and takes a short time on the grill.

Skirt steak – also called flap steak – is a fairly thin meat that is very flavorful. It’s a tender cut, but likes to be marinated too. Only caution – don’t overcook it or it will be tough. Grilling the meat for about 4 minutes on each side is about right. Adjust a minute either way depending on the thickness.

There are several steps to this steak entree. However, I assure you, it will be worth the effort. I just wish I had a sous chef here in my kitchen to do some of the chopping and mincing required. When I win the lottery . . . Since that’s not likely to happen anytime soon, guess I’ll have to do the work!

All the steps in this meal are quite easy, however, so don’t let the length of the recipe deter you from trying it. First you need to marinate the meat overnight (makes it more tender and lots more flavorful). You can make the aioli the day ahead (it’s cinchy, actually). The salsa verde isn’t all that hard since it’s cooked in a saucepan, then poured into a blender with the other ingredients. So really, it’s not all that difficult either. That you want to make an hour or so before eating as the cilantro begins to break down after that.

The quesadilla is baked in a 400 oven for about 12 minutes.

The quesadilla is baked in a 400 oven for about 12 minutes.

Meanwhile you need to get all the quesadilla filling ready. They are assembled about 20-30 minutes before dinner and are popped in a 400 oven. During that baking time, you’ll prepare the steak – it gets drained, blotted with paper towels, then grilled (outdoor or inside stovetop) for about 4 or so minutes each side until it’s barely done and still pink in the middle. For the quesadillas you will use – if available where you live – Mission brand tortillas. (Frankly, I never buy them, because they’re a kind of cheap-o brand – others are better.) But for this purpose, you want a more pastry-like flour tortilla and Mission brand are exactly what’s needed. Once the quesadillas are baked, cut them up into wedges (each person eats half of a quesadilla), put them on a piping hot plate and add the skirt steak strips, the salsa and the aioli. Garnish with a few sprigs of cilantro and you’re done. The recipe is Phillis Carey’s, from a cooking class a couple of weeks ago. If you like Mexican food, you’ll really enjoy this. It’s easy enough to make these kid-friendly too or for the palate-challenged (without the chipotle chiles if you so choose). Make the sauces, just reduce the “heat” if you must.
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Skirt Steak over Cheese Quesadillas with Chipotle Aioli and Salsa Verde

Recipe: Phillis Carey, cooking instructor & author
Servings: 8
NOTES: Make the sauces ahead of time. Time the baking of the quesadillas with the grilling of the steaks so they both are done at the same time. You want both the quesadilla and the steak to be piping-hot.

AIOLI:
1 cup mayonnaise
1/4 cup coarse grain mustard
2 tablespoons white wine vinegar
1 tablespoon chipotle chile canned in adobo — minced
SKIRT STEAK & MARINADE:
2 1/2 pounds skirt steak — trimmed of all fat & silverskin
1/4 cup olive oil
2 tablespoons garlic — chopped
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon adobo sauce — from the chipotle chiles above
QUESADILLAS:
1 large red onion — halved, thinly sliced
3 tablespoons red wine vinegar
3 tablespoons unsalted butter
1 tablespoon garlic — chopped
3/4 pound button mushroom — sliced
8 whole flour tortilla — Mission brand, 8-inch diameter
2 cups Jack cheese — grated
2 cups cheddar cheese — grated
1/2 cup goat cheese — crumbled
2 tablespoons vegetable oil
1/2 teaspoon chili powder
SALSA VERDE:
3/4 pound tomatillos — husked, rinsed
1 medium jalapeno chile pepper — stem removed and some seeds
2 cloves garlic — peeled
1/2 teaspoon ground cumin
1/2 cup cilantro
3 tablespoons Italian parsley
1 tablespoon vegetable oil
Salt to taste
Sugar, only if the salsa tastes too bitter

1. AIOLI: Whisk all ingredients in a small bowl to blend. Season to taste with salt and pepper. Refrigerate (can be made one day ahead).
2. STEAK: Whisk marinade ingredients and add to shallow casserole (or plastic bag). Add steak, turning to coat. Cover and refrigerate at least 8 hours, or up to 24.
3. SALSA: Combine tomatillos and jalapeno in a saucepan. Cover with water and bring to a boil. Lower heat and simmer until soft, about 15 minutes. Remove from heat and let stand 15 minutes. Drain. Transfer tomatillo mixture to food processor. Add garlic and cumin and pulse to coarsely chop. Add cilantro and parsley and blend until herbs are chopped and salsa is chunky. Heat oil in a medium saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 1 cup, about 10 minutes. Season with salt to taste. Taste the sauce – if it’s bitter, add just a pinch or two of sugar. Can be made ahead.
4. QUESADILLAS: Preheat oven to 400. Place onion rings in a bowl and cover with cold water. Add vinegar and let stand at least 10 minutes. Drain. Melt butter with garlic in a large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook until mushrooms are cooked and browned. Cool slightly. Arrange tortillas on 2 parchment-lined baking sheets. Toss together the 3 cheeses. Divide cheese evenly among tortillas. Add mushrooms and onions and fold each quesadilla in half. Brush tops with oil and sprinkle lightly with chili powder. Bake for 12 minutes or until crispy and cheese is melted.
5. GRILLING: Cook the meat while the quesadillas are in the oven. Remove meat from marinade and drain briefly on paper towel. Grill meat on a medium-high grill, for about 3-5 minutes per side. Do not overcook, of the meat will be tough. Transfer meat to a cutting board. Thinly slice steaks ACROSS the grain.
6. SERVING: Cut quesadillas into thirds and arrange on plates. Arrange meat in a mound in the center of each plate, then drizzle salsa verde over the quesadillas and place a dollop of the aioli on top of the steak slices. Taste the steak for seasoning (may need salt), and serve immediately.
Per Serving: 1029 Calories; 73g Fat (62.8% calories from fat); 46g Protein; 51g Carbohydrate; 5g Dietary Fiber; 131mg Cholesterol; 932mg Sodium.

A year ago: Lemon Ginger Frozen Yogurt
Two years ago: Avocado Butter (an appetizer for crackers)

Posted in Beef, Grilling, Salads, on May 12th, 2009.

skirt-steak-salad

Ever had skirt steak? It’s an odd piece of beef – also called a flap steak. Comes from the belly of the steer, sometimes covering part of the ribs or below. Often it’s covered in silverskin (which needs to be removed – get your butcher to do it for you ). It can be chewy – that’s why you marinate it. It’s tasty, though, and perfect for grilling. The steak itself is thin – very thin actually – and when it cooks it shrinks, big time. You can grill it on an outdoor, or stovetop grill, either one. Cut it up into manageable pieces (like it halves or thirds (about the size of your hand). It cooks up in no time (remember, it’s thin) so it only takes a couple of minutes per side (until it’s still pink in the middle). You remove it to a cutting board and slice it across the grain (there’s a definite grain to skirt steak) into small strips (as in the photo above).

In this salad, the meat is marinated with lots of garlic, olive oil and pepper (and some fresh thyme sprigs). Meanwhile you make homemade croutons which are baked briefly, then combine with some tomatoes, onion, olives and arugula. Add a bit of basil and you’re done. It’s not required, but there’s a little bit of blue cheese-butter that tastes fab on the meat. That’s it. And oh, is it wonderful! The recipe came from Food & Wine, but is Suzanne Goin’s creation (she’s the chef at Lucques, in Los Angeles). If this is any representation of her recipes, I’m going to be paying a lot more attention!
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Grilled Skirt Steak with Tomato Bread Salad (Panzanella)

Recipe: Food & Wine, Suzanne Goin
Servings: 4-5

MARINADE:
6 whole garlic cloves — minced
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
1 1/2 pounds skirt steak — trimmed of all silverskin and excess fat
8 sprigs fresh thyme
BLUE CHEESE BUTTER:
2 tablespoons blue cheese — crumbled
2 tablespoons unsalted butter — softened
SALAD DRESSING:
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
4 tablespoons olive oil
Salt and pepper to taste
SALAD:
2 cups sourdough bread — cut in cubes
2 tablespoons olive oil
1 pound diced tomatoes
2 cups cherry tomatoes — halved
1/2 cup sliced red onion
1/4 cup Kalamata olive — pitted, chopped
6 ounces arugula leaves — or baby spinach + watercress
1/4 cup fresh basil — sliced

1. In a plastic bag combine the garlic with oil, salt and pepper. Add the steak and mush around so the steak is covered in the marinade. Add the thyme sprigs. Seal bag and refrigerate, turning over several times during overnight marinating.
2. Bring meat and marinade to room temperature for 1 hours before continuing.
3. In a small bowl combine the blue cheese and softened butter. Mix well and set aside.
4. In another small bowl combine the vinegar, lemon juice, olive oil and pepper. Set aside.
5. BREAD: Toss the bread cubes with oil. Place on a baking sheet and toast in a 350 oven for 14 minutes. Remove pan and place them in a large mixing bowl. Add the tomatoes, onion, olives, arugula and fresh basil.
6. Drain the steak and blot with paper towel. Grill the meat for 2-3 minutes per side. Skirt steak shrinks a lot, so you may want to cut each steak in smaller pieces. Do not overcook the meat. Remove meat to a cutting board and cut ACROSS the grain and dot the steak with the blue cheese butter.
7. Toss dressing on the salad and place on dinner plate. Place steak strips across the top. You may garnish the salad with additional basil slivers if desired.
Per Serving: 1003 Calories; 56g Fat (50.6% calories from fat); 47g Protein; 77g Carbohydrate; 7g Dietary Fiber; 105mg Cholesterol; 1155mg Sodium.

A year ago: Green Salad with Chevre Dressing
Two years ago: Cauliflower, Bacon & Mushrooms

Posted in Fish, Grilling, Salads, on April 13th, 2009.

mint-shrimp-tabbouleh

You know how it is about the weather influencing what you decide to cook for dinner? If it’s a rainy day I like to stay in and bake something. Cloudy, cold days often mean soup. A warm balmy night often triggers salads of some kind. Well, my bell weather was working the day before when the temps were in the 70’s and 80’s, but the next day it was cold. But I’d already decided what I wanted to make, so what can a girl do except follow through? So even though it was cool weather, I made salad for dinner.

The recipe came from a Bobby Flay episode I watched on the Food Network several years ago. It reminded me of a favorite recipe – one that won a reader’s recipe contest in Cooking Light for a Crunchy Shrimp on Couscous Salad with a yummy dressing. That’s what I was thinking about as I flipped through my to-try recipes. Mint is in season, I think, and this salad was perfect – hot, grilled marinated shrimp served on a bed of tabbouleh salad.

Since lemon and lemon juice are frequently seen in my recipes, it’s probably no surprise that I’d like tabbouleh, right? I remember exactly when I first had it – it was about 1970, served to me by a friend of my mother’s, Ruth Spilmer. Ruth was a very good cook, and one day she invited a few friends over for a lovely lunch. Remember, back in those days when most women didn’t work, that’s what we did to entertain . . . we invited lady friends over for a nice luncheon – crystal, china, the whole deal. No alcohol though. The other thing I remember about Ruth was her shoes. She always wore spiky high heels. She wore them morning, noon and night. At home, she wore the kinds with feathers around the toes. She said that for so many years she’d worn high heels that her tendons couldn’t stretch to wear flatter shoes, so she just had to wear heels from the moment she stepped out of bed. I can’t imagine! Isn’t it funny sometimes, the things you remember?

So back to this luncheon – what else Ruth served, I don’t remember, but the tabbouleh was a stand-out. I’d never had Bulgar wheat – didn’t really even understand what it was (a parboiled wheat berry that’s been sliced, chunked). But all it takes to make it chewy and edible is a soak in boiling water for an hour or two. And the addition of some key ingredients, namely lemon juice, olive oil, garlic and green onions makes it salad. Ruth always added diced cucumber and diced fresh tomatoes too. I’ve made her recipe off and on for years. So, this Bobby Flay recipe has been changed – only to make the tabbouleh salad like my friend Ruth did. We had it for leftovers a few nights later, and I just added bit more cucumber, tomato and that time I added radishes. And more arugula. So then I had to add a tad bit more lemon juice and olive oil too, but not much.
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Mint Marinated Grilled Shrimp
Tabbouleh Salad

Recipe: Adapted from Bobby Flay, Food Network
Servings: 4
NOTES: I think you could reduce the shrimp marinade to about half – if you just tossed it a couple of times during the 10-minute soak. You throw out the marinade anyway. I prepared the shrimp on my stovetop grill – heated up to a pretty hot temp – and they were done in a flash. Have the tabbouleh salad all ready before you start grilling as you want to whisk it to the table while they’re still hot.

BULGUR WHEAT SALAD:
1/2 cup Bulgar wheat — medium or coarsely cracked
1 1/2 cups boiling water
3/4 cup baby arugula leaves
2 large green onions — thinly sliced
3 tablespoons fresh mint — finely chopped, plus fresh mint leaves for garnish
1/4 cup fresh lemon juice — or lime juice
1 clove garlic — chopped to a paste
1/4 cup olive oil
1/3 cup cucumber — diced
1/4 cup fresh parsley — chopped
1/3 cup fresh tomatoes — diced
Salt and freshly ground black pepper
GRILLED SHRIMP:
1/4 cup fresh lemon juice
3 tablespoons fresh mint — chopped
1/4 cup canola oil
1/4 teaspoon freshly ground black pepper
1 pound large shrimp — (20-24 count)
Salt, to taste

1. Place Bulgar in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
2. Drain off any excess liquid from the Bulgar and allow it to sit in a colander for 15-20 minutes to drain off further water. Place Bulgar in a bowl and stir in the arugula, green onions, cucumber, parsley, tomatoes and mint.
3. Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and taste again for seasoning.
4. Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.
5. SHRIMP: Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes. Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.
Per Serving (assumes you consume the marinade, so this is all wrong): 442 Calories; 29g Fat (59.1% calories from fat); 26g Protein; 20g Carbohydrate; 5g Dietary Fiber; 173mg Cholesterol; 183mg Sodium.

A year ago: Salmon Filets with Orange & Leek Cream Sauce

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