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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 Lamb, on June 20th, 2009.

lamb shepherds pie

Likely there’s not a shepherd’s pie I’ve met that I haven’t liked. This one, using eggplant, is no exception. Our daughter-in-law Karen made this the other night and it’s really delicious. The recipe came from a recent issue of Bon Appétit (March ‘09), credited to Jeanne Thiel Kelley. I watched Karen make it – using well-trimmed lamb pieces, canned tomatoes, and a fairly healthy amount of cubed eggplant. It was simmered for an hour with a number of other items, until tender, then later she mounded it with the mashed potatoes and baked it. It’s a Greek-inspired version (hence the eggplant, oregano seasoning and kasseri cheese).

The recipe indicated it would serve 8-10, and it probably would if you had a nice salad on the side.  Shepherd’s Pie really doesn’t need much else to go with it since it’s got all the food groups covered. The flavors had fully melded in this, and Karen kindly let us have another serving to take home (photographed above, so not as beautiful as the original dish). Thanks, Karen!
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Lamb and Eggplant Shepherd’s Pie

Recipe: Recipe by Jeanne Thiel Kelley in Bon Appetit, 3/09
Servings: 8-10

Filling:
1 1/2 pounds eggplant — unpeeled, cut into 3/4-to 1-inch cubes
Coarse kosher salt
7 tablespoons extra-virgin olive oil — (or more) divided
2 pounds lamb shoulder — boneless, well-trimmed
All purpose flour
3 cups chopped onions
1 cup dry white wine
1 can canned tomatoes — diced in juice (28 ounce)
3 cups beef broth — (preferably organic)
8 whole garlic cloves — chopped
1 tablespoon dried oregano
Topping:
2 1/2 pounds russet potatoes — peeled, cut into 1-inch cubes
2 tablespoons butter — (1/4 stick)
2 tablespoons extra-virgin olive oil
2 garlic cloves — minced
3/4 cup whole milk
5 ounces kasseri cheese — coarsely grated (packed-1 1/4 cups)

1. For filling: Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.
2. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl.
3. Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb.
4. Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. DO AHEAD: Can be made 3 days ahead. Cool slightly. Cover and chill.
5. For topping: Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.
6. Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer.
7. Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop potatoes over filling by heaping tablespoonfuls, covering completely.
8. Bake pie until filling is heated through and topping is golden, about 45 minutes.
Per Serving: 684 Calories; 44g Fat (59.0% calories from fat); 29g Protein; 40g Carbohydrate; 6g Dietary Fiber; 93mg Cholesterol; 778mg Sodium.

A year ago: Chicken Salad Sandwiches with Almonds (for afternoon tea)

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 Lamb, on May 29th, 2009.

greek lamb flatbread feta You like this one?

grilled flatbread feta lambOr this one?

There’s a whole lot of picture-taking fun going on at my house these days. What with my new camera and all. We had friends over for dinner and I set the plate on the corner of our island with the evening sunshine glowing through the window. Perfect shot (the second one above). I still have to work on the focus – the front edge of the bread was not where I wanted the focus to be. I’ll get it eventually.

This recipe is so different. I had this at a charity cooking class a few weeks ago, but wasn’t able to get a photo of it because it was dark (we were outdoors) by the time they served it. But it was SO good. The dish is not all that hard to do – you marinate the meat overnight (olive oil, red wine, oodles of garlic, lots of lemon zest and juice, some fresh oregano and rosemary sprigs), buy some raw pizza dough (Trader Joe’s sells it that way if you don’t want to make your own), and make the cheese slather (Feta, mayo, yogurt, sour cream and a bunch of garlic).

Now is where the story of this dish gets funny – do as I SAY, not as I DID. I forgot to re-read the recipe. Forgot to re-read the part that says you bake the lamb in the oven for 12 hours (yes, really, 12 hours) at 200. Covered in olive oil. So as it approached dinnertime, our friends had arrived, and I’ve removed the meat from the marinade and I’m thinking we’re grilling the meat. Then I glanced at the recipe. Oops. Wrong! Oh well, we’ll just have to grill it anyway. It took about 20 minutes to grill the meat to 125 internal temp and while it was allowed to rest on the cutting board, my DH put the pizza dough ovals on the grill. I’d rolled and pressed them out into about 8-inch long pieces, using my rolling pin. The ovals were spread with some olive oil on both sides, then onto the hot grill they went. Took about 2 minutes to be softly grilled, then they’re turned over and you spread on the Feta cheese slather on top. Cook another minute just so the cheese slather is heated through and you’re done. Remove to a piping hot plate. Meanwhile, slice thin pieces of the lamb leg and pile it onto the flatbread, garnish with some red chile flakes if you’d like (I used Italian parsley instead), maybe some salt and pepper, and it’s ready to serve.

greek lamb narrow

So that’s what I did the other night. But, a few days later, with the leftovers at hand, I decided to try to do the long baking of the meat, per the recipe. Since the meat was already cooked and pink in the middle, I figured half as much baking would do it. What was left fit into a Teflon-coated bread pan, and it was covered with olive oil as directed. So I ended up baking it at 200 for 6 hours. You pour off the olive oil after baking. The meat was so tender you could cut it with a fork. Not a bit of the oil had really penetrated the meat, but it insulated the meat from drying out during the long time in the oven, I suppose. I sliced the meat into thin pieces while Dave grilled some more of the pizza/flatbread on the barbecue. We were a bit more careful with how thick the dough was (a little thicker this time and obviously smaller – about 4 x 8 inches), added more of the Feta cheese slather than we did the first time, then sprinkled the meat all over it.

This time, though, I made a bit of a detour – I mixed up a small arugula salad (just an oil and vinegar dressing on it) and arranged it on top, sprinkled on some fresh diced tomatoes and a bit of fresh basil. And served it. Oh my goodness yes, it was delish. Definitely better than the first round. Since the marinade was still okay I stuck it in the freezer and can probably re-use it a second time. It was never left out at room temp, so it should be safe to do that. I probably could have saved the oil from the baking too (it took more than I’d thought) if I filtered it, but I tossed that out. The hardest thing about this dish was rolling out the pizza dough. Darned, but it can be resilient, not wanting to spread out. I certainly haven’t perfected tossing dough in the air.
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Spicy Greek Confit Leg of Lamb with Feta Cheese Slather on a Pizza (Flatbread)

Recipe: Alan Greeley, chef/owner of the Golden Truffle, Costa Mesa, CA
Servings: 10

LAMB:
5 pounds boneless leg of lamb — flattened
750 milliliters red wine — (not pinot noir)
8 whole shallots — peeled
25 cloves garlic — minced
8 sprigs rosemary
8 sprigs oregano
3 whole jalapeno peppers — sliced
5 whole lemons — both juice AND zest
1 cup soy sauce
1 tablespoon freshly ground black pepper
2 cups olive oil
FETA CHEESE SLATHER:
1 cup olive oil
1 cup mayonnaise
2 cups plain yogurt
1 cup sour cream
2 cups feta cheese — crumbled
2 tablespoons garlic — minced (must use fresh cloves)
4 whole lemons — juice only
1/2 teaspoon cayenne
salt and pepper — to taste
PIZZA:
2 pounds raw pizza dough — store bought or freshly made
1/4 cup fresh oregano
1 teaspoon dried red chile flakes — optional
TOPPING: (not in the original recipe)
8 cups arugula
2 medium tomatoes — cored, seeded, chopped
1/3 cup fresh basil — sliced finely
Tossed with a simple oil and vinegar dressing

LAMB: 1. Using the palm of your hand, smash the leg of lamb so the marinade is able to soak in. In a mixing bowl combine the wine, garlic, rosemary, oregano, jalapenos, lemon zest and juice, soy sauce, olive oil and black pepper. Mix well. Place the lamb in an ovenproof casserole dish, add marinade and give it a good massage. Cover with plastic wrap and refrigerate overnight.
2. Next day, remove lamb and discard the marinade. Return lamb and shallots to casserole dish and cover with melted lard or olive oil (the chef said the lard will make the dish taste better – uh, yea). Make sure the fat or oil is covering the lamb by at least 1 inch.
3. Cover casserole dish with 3 or 4 layers of plastic wrap, sealing tightly, then cover with heavy-duty aluminum foil. It is VERY important to seal it well. Place in a 200 degree oven and cook overnight (12 hours).
4. Remove from oven. Allow to sit for 1 hour, then remove lamb from the fat and drip dry. Lamb can be eaten as is or shredded for the pizza. Once shredded, adjust seasoning with salt, pepper or lemon. If making pizza, keep warm.
FETA CHEESE SLATHER: 1. Place all ingredients in food processor and mix well. Chill. Can be made 24 hours ahead.
PIZZA: 1. Roll out pizza dough to a thin shape. At the event I went to, the pizza was in elongated ovals (about 4 inches by 10 inches). Brush both sides of pizza with olive oil. Brush a medium-hot outdoor grill with oil, then place pizza directly on the grill. Brush top side with more oil, if needed. Turn pizza over and cook briefly. If the pizza is thin, it doesn’t take long to cook through, so watch that it doesn’t turn into dry crackers. Turn pizza back to first side and add the feta cheese slather over the entire flatbread. Remove to a serving platter, add the hot lamb, then decorate with fresh oregano leaves and red chile flakes, if desired. Cut into pieces and serve. Or serve with arugula salad, chopped tomatoes and fresh basil on top.
Per Serving (it includes the marinade, so these figures are way off): 1361 Calories; 116g Fat (77.4% calories from fat); 51g Protein; 25g Carbohydrate; 5g Dietary Fiber; 161mg Cholesterol; 3243mg Sodium.

Posted in Lamb, Miscellaneous, Pork, on April 15th, 2009.

mustard-sauce-for-ham

Since we were invited to our son’s home for Easter, I didn’t have to cook much. We went to an 8 am worship service, then helped setup, serve and cleanup for a brunch to our church’s 120-voice choir. We had a few minutes of respite before going to our son’s home for dinner. I provided a 10-pound bone-in ham, from the 4-H pig we bought last summer. It was fabulous. Everyone there who ate ham ( a few people didn’t like ham) raved about it. I also made the delicious Mustard Sauce I prepared last year when we bought a Kurobuta ham from David Rosengarten from Idaho. The sauce was outstanding (a David Rosengarten recipe; actually from his wife’s grandmother, I believe it was) and very easy to make. I will mention that I took the photo with the chilled sauce (just making it look pretty for all of you), so it was thicker than it is once warmed. So don’t be dismayed if the warmed sauce doesn’t look like the above.

Karen (our daughter-in-law) also made a huge stuffed leg of lamb. She’d made it before, she said, and had marked it as a keeper. Indeed it was. It’s stuffed with Italian sausage, fresh spinach, Pecorino cheese and pine nuts. The recipe came from a Today show episode with the Scotto family.  I forgot to take along my camera, otherwise I’d have a good photo of it. Karen’s mother took some photos, though, so eventually I’ll upload a picture of the actual roast or the slices. The lamb was scrumptious. I’ll make it myself – next time we want lamb.

We also enjoyed some great appetizers, dips, veggies, including several pounds of asparagus, and chocolate cupcakes with a coconut, almond & brown sugar broiled topping, and a sensational white sponge layer cake with glazed fresh fruit on top, provided by Karen’s sister Janice.
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Roasted Leg of Spring Lamb Stuffed With
Italian Sausage, Spinach,
Pecorino and Pine Nuts

Recipe: the Scotto family, owners of New York’s restaurant Fresco (via Today show, 2005)
Servings: 6

TO PREPARE STUFFING:
1 pound Italian sausage — loose sweet type (or remove casings)
3 tablespoons butter
1/2 cup shallots — diced
2 cloves garlic — minced
1 pound spinach — par boiled, squeezed dry and chopped
1 tablespoon fresh oregano — chopped
1 tablespoon fresh mint — chopped
1/2 cup fresh bread crumbs
1/4 cup pine nuts — toasted
1/4 cup Pecorino cheese — grated
1 whole egg — lightly beaten
TO PREPARE LEG OF LAMB:
1 whole boneless leg of lamb — (5-1/2-pound) shank end, well trimmed
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh rosemary
sea salt and fresh cracked black pepper

1. For stuffing: Place ground sausage in a medium size stainless bowl and set aside. Melt butter in a heavy skillet or sauté pan, stir in shallots and garlic, cook until transparent. Add chopped spinach, oregano and mint, mix thoroughly. Cook mixture until all is dry and then add mixture to the ground sausage, mix again. Next add bread crumbs, pine nuts and pecorino cheese and beaten egg. Mix thoroughly and set aside to be stuffed into lamb.
2. For leg of lamb: Place the boneless lamb leg, cut side up, on the work surface. Butterfly meat by cutting into, but not through, the thickest part of the muscle. Open up the meat and spread stuffing directly down the middle of the leg. Reshape the lamb leg. Fold over the meat to enclose the filling. Use kitchen string to tie up the roast crosswise, to secure stuffing and its incision. Rub the lamb with olive oil; season generously with salt, pepper and rosemary.
3. Transfer meat to a roasting pan and roast in preheated oven until a meat thermometer inserted in the center registers 130 degrees F for medium rare (approximately 1 hour 15 minutes to 1 hour 30 minutes). After lamb has been removed from oven, let meat rest for 10 minutes before carving.
Per Serving: 460 Calories; 38g Fat (74.5% calories from fat); 21g Protein; 9g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 854mg Sodium.

A year ago: Cauliflower Puree (it’s really good)

Posted in Grilling, Lamb, on March 21st, 2009.

lamb-cherry-sauce

It isn’t often that you can create a marinade and use that same marinade as a sauce. It could be done more, I suppose, except that often the ingredients in a marinade contain things that you wouldn’t want in a finishing sauce (things that tenderize meat, like a brine, or beer, vinegar, other acidic citrus juices, etc.). In this case, once the boneless leg of lamb was marinated in the cherry and Merlot marinade, that same marinade was simmered (to make sure the raw-meat bacteria were boiled), pureed and used as a delicious sauce.

This is another recipe from the cooking class I attended last week at Great News in San Diego, and taught by Phillis Carey. It’s for recipes like this one that my friend Cherrie and I keep going back to Phillis’ classes, since she comes up with the most interesting food combinations. I’d never have thought to use frozen cherries as the basis for a marinade. I’m glad she did!

So, you combine the marinade (cherries, Merlot, shallot, garlic, brown sugar, red wine vinegar, oil, marjoram, basil and soy sauce) and marinate for 4-12 hours. If you’re fortunate enough to have a Costco near you, pick up one of their boneless legs of lamb. Such a bargain! After removing the lamb from its covering you spread it out – stretch it out, if you will – and fix the thick parts. By its very nature, the boneless lamb has a couple of thick knobby parts, and if you were to grill it as-is, those knobs would be raw inside and the thinner parts would dried up if you continued to cook it. Answer? You make some moderately deep slits (not clear through) across the knobby parts to kind of flatten them. Allows the thicker parts to cook more evenly. You’ll still have some parts of the lamb that will be more medium to medium-well cooked, but the thicker parts will be perfectly (to me, anyway) grilled to medium-rare.

If you use a meat thermometer (recommended), roast the meat to 130, remove and tent the meat while you finish up the dinner, then cut thinner slices and drizzle with the cherry-Merlot sauce that you’ve boiled down. Phillis actually served this lamb with a dried cherry-pecan relish (creme de cassis, water, sugar, dried tart cherries, pecans and orange zest) but the cherry-Merlot sauce was all I wanted on my portion. If you’re interested in the relish, go to the bottom of the recipe and you’ll find it.
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Butterflied Leg of Lamb with
Cherry-Merlot (Marinade and) Sauce

Recipe: Phillis Carey, author & instructor
Servings: 8 (maybe more)

MARINADE:
2 whole shallots — chopped
3 cloves garlic — minced
2 cups red wine — preferably Merlot (a fruity-type red)
1 pound frozen cherries — (bagged) defrosted
2 tablespoons brown sugar
1/4 cup red wine vinegar
1/4 cup olive oil
2 teaspoons fresh marjoram — chopped
2 teaspoons fresh basil — chopped
2 teaspoons soy sauce

5 pounds leg of lamb — boneless, butterflied
Salt and pepper to taste

1. In a large saucepan combine the shallots, garlic, red wine and cherries. Bring to a boil over high heat. Boil until the liquid has reduced about half (about one cup remaining). Add brown sugar and continue cooking, stirring often, about 3-5 more minutes. Place mixture in blender (or food processor) and puree until almost smooth. Transfer this mixture to a bowl to cool, then add vinegar, oil, marjoram, basil and soy sauce.
2. Remove leg of lamb from its wrapping and stretch it out. If there are any very thick areas (there usually are) make a slit (sideways, not lengthwise) about halfway through the meat to help make the meat more evenly flat. (Those thick areas will cook much slower, so you’re trying to even out the thickness as much as possible.) Place marinade in a bowl or a large plastic bag and add the lamb. Squish the bag to make sure all the lamb is in contact with the marinade. Refrigerate, turning occasionally, for at least 4 hours, and up to 12 hours.
3. The meat can be broiled or grilled. Remove meat from marinade and pat dry. Meat should be cooked about 6 inches from the heat source. Use a meat thermometer, if possible. Grill (fat side down, first) using medium-high heat for 7-10 minutes per side (brushing with the marinade – see note in #4). Lamb should be cooked to 130 degrees for medium. Remove lamb and tent with foil for about 5-10 minutes.
4. Meanwhile bring the marinade to a boil and simmer gently for about 3-5 minutes. Remove about 1/4 cup of it and use to brush on the lamb when you turn it over. Slice meat in fairly thin pieces, and drizzle with the glaze on each slice.
Per Serving: 682 Calories; 45g Fat (63.4% calories from fat); 41g Protein; 17g Carbohydrate; 1g Dietary Fiber; 155mg Cholesterol; 252mg Sodium.

Dried Cherry Pecan Relish: 1/4 cup creme de cassis, 1/4 cup water, 1-2 T. sugar, 1 cup dried tart cherries, 1/3 cup toasted chopped pecans, 2 tsp orange zest. Cook creme de cassis, water and sugar in saucepan, stirring until sugar dissolves and it comes to a boil. Add the dried cherries, reduce heat, cover and simmer until cherries are plump, about 5 minutes. Mix in pecans and zest. Season lightly with salt and transfer to a bowl. Cool. Keeps, covered, in refrigerator, for one week. Sauce would also be good on pork or chicken. Phillis’ recipe called for 1/4 cup sugar, but I suggest you start with less and add more if needed.

Posted in Lamb, on November 17th, 2008.

lamb burgers stuffed with goat cheese and with a yogurt-cucumber sauce
Have any of you begun watching the TV show with Steve Raichlen, the grill expert and author of any number of grill cookbooks? He has a program on PBS called “Primal Grill.” His show is filmed somewhere in Arizona, apparently his ranch, cows grazing close by, an ancient pickup truck in the background, and several different kinds of grills behind him. I can’t say that he’s all that natural behind a camera, but I like his recipes. I own a couple of his cookbooks and haven’t ever been disappointed in anything I’ve made. The recipes for all his shows are available on his website, Primal Grill . This particular segment was about cooking lamb, and as I watched him sink a knife and fork into this burger and saw the goat cheese oozing out of it, I knew I had to make this.

Ground lamb isn’t available in my markets, so had to go to a butcher to get it – and all they had was frozen in one pound chunks. So, the burgers I made with two pounds made slightly larger burgers than indicated. And I used less goat cheese – the recipe indicated 8 ounces of goat cheese, but there was no way I could have enclosed 2 ounces of goat cheese into my burgers. I’ve altered the recipe to that effect. I ended up making 8 thin patties, putting the goat cheese between two of them and sealing up the edges. Our burgers were done in 8 minutes per side (instead of 7, but remember we used a bit more meat), and were absolutely delicious! My DH adores Greek salad, so the yogurt cucumber sauce dolloped on top of the burger, that oozed down onto the “salad” and each morsel combining a piece of meat (with goat cheese) and some lettuce, tomato, onion and cucumber was sublime. We didn’t have the pita bread, just the “salad” underneath, so you can do that as well. If you like lamb, this one’s a winner.
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Goat Cheese-Stuffed Lamb Burgers with Yogurt Cucumber Sauce

Recipe: From Steve Raichlen, the primalgrill.org
Servings: 4
NOTES: I don’t use the pita breads for this – I prefer to chop up the “salad” – the lettuce, tomatoes, cucumbers and red onion and put that on the plate, then place the burger on top, sizzling from the grill. But if you don’t mind the carbs, you can either make this as a sandwich or as a tower with the pita on the bottom, the layers of salad, then the burgers on top.

BURGERS:
1 1/2 pounds ground lamb
1 small onion — finely chopped
1 clove garlic — minced
3 tablespoons fresh mint — or 2 teaspoons dried mint
3 tablespoons Italian parsley — finely minced
1 teaspoon dried oregano — preferably Greek
1 teaspoon coarse salt — (kosher or sea) or more to taste
1 teaspoon freshly ground black pepper
5 ounces goat cheese — Chevre, soft log
SERVING:
4 whole pita bread rounds
4 romaine lettuce leaves — rinsed
1/2 whole red onion — paper-thin slices
1 medium cucumber — peeled and thinly sliced
1 medium tomato — thinly sliced
YOGURT SAUCE: (makes 1 1/2 cups)
1 medium cucumber — minced
1 clove garlic — minced
1/2 teaspoon coarse salt — or
Kosher salt or sea salt
1 cup yogurt — Greek, thick
2 tablespoons extra virgin olive oil
1 tablespoon fresh mint — chopped
Freshly ground black pepper

1. Place the ground lamb, chopped onion, garlic, mint, parsley, oregano, salt, and pepper in a mixing bowl and stir with a wooden spoon to mix. Wet your hands with cold water and divide the mixture into 4 equal portions. Working quickly and with a light touch, pat each portion into a thick patty with a quarter of the goat cheese in the center. (Make sure cheese is completely covered with meat.) Place the patties on a plate lined with plastic wrap and refrigerate, covered, until ready to grill.
2. Set up the grill for direct grilling and preheat to high.
3. Grill the lamb burgers until cooked through, about 7 minutes per side (about 170 degrees on an instant-read meat thermometer). Remove the burgers and cover to keep warm.
4. Place the pita breads on the grill, and lowering the temperature and working in batches, if necessary, grill until toasted, about 1 minute per side.
5. Cut a slit in each pita. Place a lettuce leaf inside, followed by a burger, an onion slice, if using, some cucumber and tomato slices, and a generous dollop of yogurt sauce. Serve at once.
6. Cucumber-Yogurt Sauce: Peel the cucumber and cut it in half lengthwise. Scrape out the seeds with a melon baller or spoon. Coarsely grate the cucumber. Place the garlic and salt in a mixing bowl and mash to a paste with the back of a spoon. Stir in the grated cucumber, yogurt, olive oil, and mint. Taste for seasoning, adding more salt, if necessary, and pepper to taste. The sauce should be highly seasoned.
Per Serving: 956 Calories; 62g Fat (59.0% calories from fat); 49g Protein; 49g Carbohydrate; 5g Dietary Fiber; 169mg Cholesterol; 1290mg Sodium.

Posted in Lamb, on November 7th, 2008.

mint pesto crusted rack of lamb pomegranate reduction
Oh, sorry for the fuzzy picture here. I only took one photo . . .

If you’re even the least faint of heart with a long recipe, you might want to glance right on by this one. But it’s delicious. Your guests will say wonderful things, but there is a bit of prep to this one. The kind of recipe you definitely would not do for a quick weeknight dinner! This is certainly a special occasion kind of dinner entrée. Nothing about it is hard; trust me. But, time, yes, it does take a bit. You’ll be rewarded, though, with a recipe that is eye appealing and delicious.

Carissa Giacalone, the Food Network Star finalist, prepared this at the class last week. She made a full meal, from appetizer through dessert. This was the entree. She explained that she just hates mint jelly and mint sauce, so she came up with a method of giving lamb the mint it needs but without making it part of a sweet relish or side dish. I liked her idea, although I do like mint sauce (not jelly) when it’s made with fresh mint. So, there’s this mint and basil dry pesto that gets pressed onto the lamb after it’s been browned, then it’s topped with some Panko crumbs that provide some crunch. And once the lamb is baked and sliced, you pour some red wine and port reduction sauce around the plate. The reduction takes awhile – maybe about 30 minutes altogether, but is well worth the effort.
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Mint Pesto Crusted Rack of Lamb with Pomegranate Reduction

Recipe: Carissa Giacalone, from a cooking class
Servings: 4

LAMB MARINADE:
1/2 cup extra virgin olive oil
2 whole garlic cloves — minced
2 tablespoons fresh rosemary — minced
1 tablespoon fresh mint — minced
1 teaspoon fresh thyme — removed from the stem, minced
2 pounds rack of lamb — 8-9 ribs, frenched & trimmed
LAMB PREP:
2 tablespoons olive oil — for browning the meat
1/2 cup red wine — to deglaze the pan
1/2 cup Panko
MINT PESTO CRUST:
1 1/2 cups fresh mint — lightly packed
3/4 cup fresh basil — lightly packed
1/2 cup walnuts — toasted
2 tablespoons fresh lemon juice
2 whole garlic cloves
3/4 teaspoon Kosher salt — plus more for seasoning
1/2 teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese — freshly grated
POMEGRANATE REDUCTION:
2 cups red wine
1/2 cup red wine
1 cup Port wine — Ruby style
3 tablespoons pomegranate molasses
2 tablespoons sugar
2 tablespoons cold butter — cut into pieces
Kosher salt and pepper to taste

1. MARINADE: Mix the oil, garlic, mint, thyme and half the rosemary to a bowl. Add the lamb and coat well. Wrap in plastic wrap and marinate overnight.
2. POMEGRANATE REDUCTION: Place the 2 cups of wine and cup of port in a medium saucepan and boil until it’s reduced to one cup. Whisk in the pomegranate molasses and sugar. Taste for sweetness, adjusting if necessary. Whisk in cold butter just before serving and season with salt and pepper to taste.
3. Bring lamb to room temperature (about 45 minutes) before cooking. Remove lamb from marinade and scrape off as many of the herbs as possible.
4. MINT PESTO: In a food processor combine the mint, basil, nuts, lemon juice, garlic, salt and pepper until the herbs are finely chopped, but NOT soft and mushy (they won’t stick to the lamb if they’re like soft mush). If pesto is very dry, add another tablespoon of oil to the mixture (to help it hold together).
5. Preheat oven to 450 F.
6. Heat a large skillet (don’t use nonstick) over medium-high heat until the pan is almost smoking. Add 2 T. of olive oil. Season the lamb with a little salt and pepper and sear, fat side down, until it’s golden brown, about 5 minutes. Remove from pan (but reserve the pan).
7. Spread the mint pesto over the fat side of the lamb. Press to help it adhere, then sprinkle top with the Panko crumbs, pressing lightly to adhere.
8. Roast the lamb in the middle of the oven for approximately 10-15 minutes, or until a meat thermometer registers 120-125 degrees F (rare/medium rare). You want to serve it at 125 for rare, and 130 for medium-rare after it’s rested. Remove from oven and rest for 10 minutes tented lightly with foil.
9. In the lamb skillet blot out the excess oil and deglaze the pan with the 1/2 cup red wine. Boil and reduce to about 2 tablespoons. Add that reduction to the pomegranate sauce by gently whisking it into the sauce.
10. Carefully cut the lamb between the ribs into individual or double chops, taking care not to loosen the mint pesto crust from the meat. Drizzle pomegranate reduction in a zigzag pattern on the plates, fanning out decoratively. Serve immediately garnished with mint sprigs.

Posted in Lamb, on August 29th, 2008.


Lamb Shepherd’s Pie with Leftover Lamb

So, last week I had about a pound of leftover leg of lamb. Cooked leg of lamb. My imagination failed me – I couldn’t come up with anything very innovative, nor did I really come up with anything ELSE to do with this except Shepherd’s Pie. Now, I love the stuff, but as I sat there in my kitchen typing up this post, although the A/C was set at 75, I was sweating because I’d been working in front of the oven, and stirring over the hot stove. Not a happy camper did this make. But, it had to be done. A quick dip in the pool was in order that evening. Our outside temp is in the mid 80’s most days. Somehow, Shepherd’s Pie just didn’t fit the mold for a summer dinner on the patio. But oh well. That’s what I had! And that’s what I made.

I have a fantastic Shepherd’s Pie with Latin Twist that I posted – oh, probably last year – that has a southwest flair to it and uses mashed sweet potatoes and regular potatoes on the top. It’s a spicy hot mixture. But the leg of lamb leftovers didn’t suit me for that recipe, so I went online and found one at Epicurious. Other testers had made some comments, so I took those into consideration as I chopped and minced, stirred, and thickened the mixture. My version is a very loose adaptation of that recipe.

My understanding is that Shepherd’s Pie was one of those things British home cooks did with the leftover Sunday roast and the leftover Sunday mashers. And likely the leftover gravy as well. At least that’s the way I’ve made it many times in the past. But I didn’t have anything except the leftover lamb, so needed to improvise with all the other ingredients. I don’t like turnips. I didn’t have leeks. So, I used what I had on hand (onions, carrots, celery, the lamb and potatoes). I totally forgot to add the frozen peas. But then, I’m not all that crazy about overcooked peas; and that’s why sometimes I sprinkle the just refreshed frozen peas to the TOP of the dish after it’s come out of the oven. That way you still have bright green peas. They’re kind of a mandatory ingredient in my book.

This made enough for one deep dish pie plate and two single crocks full of it for the freezer. If you have he-men eating, maybe this won’t serve 8, but if you round out a meal with a salad perhaps, this would certainly serve that many normal servings. Verdict: really, really good. The sauce was finger-lickin’ good with the use of red wine and some of the chicken broth concentrate (the paste stuff I buy at Penzey’s).
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Lamb Shepherd’s Pie

Recipe: Inspired and loosely adapted from a recipe on Epicurious.
Servings: 8

2 tablespoons olive oil
2 tablespoons unsalted butter
1 whole yellow onion — minced
3 whole carrots — cubed or sliced
2 stalks celery — diced
2 whole garlic cloves — minced
4 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup red wine
2 cups broth — beef or chicken
3 tablespoons Worcestershire sauce
1 pound lamb — cooked, cubed
2 teaspoons dried thyme
Salt and pepper to taste
MASHED POTATOES:
3 pounds Yukon Gold potatoes
3 tablespoons milk — or cream, or half and half
2 tablespoons unsalted butter
2 ounces cream cheese
Salt and pepper to taste

1. Heat a large, heavy skillet and add the oil and butter. When it’s bubbling, add the diced onion and cook for about 5 minutes. Add the carrots and celery and continue cooking until the vegetables are nearly cooked, but not soft. Add the garlic. Sprinkle the flour all over the vegetables and stir to make sure all the flour is absorbed with the vegetables. Add all of the liquid (broth and wine) at the same time and simmer until the mixture has thickened.
2. Meanwhile, bring a large pot of water to a boil and add the peeled potatoes. Simmer until the potatoes are just barely cooked through. Drain and mash while they’re hot. Add the milk, butter, cream cheese and seasonings. Adjust seasonings to taste.
3. To the large skillet with the vegetables, add the lamb, thyme, Worcestershire sauce and tomato paste, and season with salt and pepper. Taste and adjust seasonings as necessary. Add more water if mixture is too thick.
4. Pour or scoop the meat mixture into a deep pie dish or casserole. Spoon the mashed potatoes on top, and try to spread it to the outer edges.
5. Preheat the oven to 350 and bake the pie for about 20-30 minutes until heated through. Add cheese on top if you’d prefer it (Cheddar or Parmesan).
Per Serving: 430 Calories; 21g Fat (47.1% calories from fat); 13g Protein; 41g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 185mg Sodium.

Posted in Grilling, Lamb, on August 20th, 2008.

rotisseried leg of lamb

At Costco the other day I purchased a small boneless Australian leg of lamb. I don’t buy them very often because even the small ones are simply too much meat for us to use. And I like to prepare them whole – not cut it in half with freezing part of it (because I think the frozen pieces never are as good as the freshly prepared ones). So I have to be creative in using the leftovers. And we generally invite somebody over for dinner when we fix it. Our son, his wife, and our young year-old grandson joined us this time. I wasn’t motivated enough to make a salsa or sauce this time, but opted to serve it simply, as is. But I did serve it with the watermelon tomato salad, the BBQ macaroni (pasta) salad, and some grilled pineapple (see below).

First I brined it. The experts say red meat (beef and lamb) doesn’t require brining, but I thought it would be a good thing to help retain moisture. I used a spicy herb brine mix that I buy from Whole Foods. As a side note, I use a whole lot less of the salt mixture than the jar indicates (if I used their proportions I’d use up the mixture in about 3 brinings. And if you’re not sure how salty to make it, add some salt to whatever quantity of water you think you need to cover the meat, then TASTE IT. If it’s mildly salty, that’s perfect. Very salty – add more water. You want it to be pleasantly salty. If you can’t really taste the salt, add a bit more.) I’m very sensitive to salt, so I prefer a mildly salt brine, but it’s completely up to your palate.

I let it marinate (turning it several times) for about 4-5 hours, drained it, then Dave threaded it onto the rotisserie probe. The roast was covered in one of those elastic mesh thingies – that held firm all through the grilling process. Because the brine was already spiced, I opted not to use the lemon marinade from the recipe (below) I referred to (Rotisseried Leg of Lamb with Lemon and Butter, from Steven Raichlen’s book, The Barbecue Bible). The recipe includes, though, a basting mixture of oil, lemon juice, white wine (I used just lemon juice), garlic, oregano and pepper, which Dave slathered on the meat every 15 minutes of its grilling. The recipe indicates to grill until the meat reaches 170 F. That’s way too long if you like red-hued meat. We took it off the grill at 140 F, and let it sit. It was still blood rare, so I might opt to cook it just a tad longer (like 145 F). We let it sit loosely covered with foil for 5 minutes (should have been 10) before carving and serving. It was delicious.

As with most legs of lamb, some parts of the meat are more tender than others, but it was cooked very nicely, and I liked the flavor. The combination of the lamb with grilled pineapple was really great.

THE GRILLED PINEAPPLE: We sliced the peeled pineapple in full rounds about ¾ inch thick and grilled just long enough on each side to get lovely grill marks and be hot throughout. If you’ve never had grilled pineapple, may I nicely tell you – NOW – get yourself to a market with good-quality, ripe pineapples and buy one. It’s one of the simplest sides (or dessert with vanilla ice cream if you’re so inclined) that you’ll ever make. I mean – you cut off the skins, remove most of the eyes, slice and grill. If you do it for dessert, maybe put a tiny amount of brown sugar on one side. Either way, the pineapple gets this unctuous caramelized appearance AND caramel flavor. Not to be missed.

As for the lamb: Now we’ll see what I can concoct for the leftovers. Any of you have favorites? My first go-to would be shepherd’s pie, but it’s awfully hot weather for that. So, we’ll see what I can invent this time.
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Rotisseried Leg of Lamb with Lemons and Lemon Baste

Recipe: Steven Raichlen, The Barbecue Bible
Servings: 8
NOTES: If the leg of lamb has one very large hump of meat once you open it up, it’s wise to make a deep cut in that part of the meat to create another surface – like a flap, so to speak. Don’t cut all the way through, just enough to add another valley for adding spices and lemons.

3 1/2 pounds boneless leg of lamb — butterflied
MARINADE:
1 tablespoon kosher salt
1 tablespoon freshly ground white pepper
1 tablespoon dried oregano
1 whole lemon — halved
6 tablespoons unsalted butter — room temp
BASTING MIXTURE:
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup dry white wine
2 cloves garlic — minced
2 teaspoons dried oregano — crushed
1 teaspoon freshly ground black pepper

1. MARINADE:Combine the salt, 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 one lemon half over the meat, then cut the used lemon half into quarters. Set the pieces aside while you rub the surface of the lamb with 3 tablespoons of butter, then scatter the lemon pieces on top. Fold the lamb back into its original cylindrical shape and tie it at 1-inch intervals with butcher’s string. Place on a baking sheet, cover loosely with plastic wrap, and let it marinate in the refrigerator for 4-6 hours.
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 and rub all over with the remaining 3 tablespoons of butter. Add another generous sprinkling of the spice mixture. Attach the spit to the rotisserie mechanism, cover and let the meat start rotating.
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. Remove string and slice.
Per Serving: 477 Calories; 33g Fat (62.8% calories from fat); 41g Protein; 3g Carbohydrate; 1g Dietary Fiber; 152mg Cholesterol; 836mg Sodium.

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