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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. 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):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

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 Miscellaneous, Salad Dressings, Salads, on June 2nd, 2025.

Lovely, lovely salad dressing. This one with basil.

With a prolific lemon tree (Meyer) and a small yellow lime tree in my garden, I’m always on the lookout for ways to use the fruit. When I saw this recipe in a recent Food & Wine issue, I saved it right away.

It was so easy to make – my lemon was very large, so I didn’t use all of it. You DO want to remove the seeds, but what fun to utilize the lemon rind in the dressing. I thought it would be bitter. Nope.

There is a balance, however, between the EVOO and the acidity of the lemon – hence I included wording in the recipe to make sure you get the right ratio. Every lemon yields a different amount of skin and juice. And I didn’t know with the inclusion of the rind whether it would throw off that balance. Just taste yours and add more lemon juice or more oil to make it right. I also thought the dressing would be quite puckery. Nope!  A nicely balanced dressing. With the basil in it, it’s almost more like a sauce. It would be nice on a piece of fish or chicken.

What’s GOOD: everything about it was good. Loved that I could use most of an entire lemon. I had fresh basil, so that’s the herb I added. The recipe suggests dill, chives or basil. Yes, I’ll be making this dressing again.

What’s NOT: nothing – other than it doesn’t keep for long. With the fresh basil, the dressing starts to deteriorate, even though it’s suspended in the oil/lemon juice, it still begins decaying, I suppose you could say. Use it up within a few days, no longer.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Whole Lemon Vinaigrette

Recipe: Anna Theoktisto, Food & Wine
Servings: 12

1 medium lemon — scrubbed
3/4 cup extra-virgin olive oil
1/4 cup mixed fresh tender herbs — (such as chives dill, and basil)
2 tablespoons rice vinegar — not sweetened type
1 teaspoon Dijon mustard
1 small garlic clove — smashed
2 teaspoons kosher salt
1/4 teaspoon black pepper

1. Cut off and discard ends of lemon. Cut lemon into quarters and DISCARD THE SEEDS. Transfer lemon to a blender, and process until finely chopped, about 1 minute.
2. Add oil, herbs, vinegar, mustard, and garlic; process until mostly smooth and well combined, 30 seconds to 1 minute. Taste vinaigrette for proper acidity – add more lemon juice or oil to suit your taste. Transfer vinaigrette to a small bowl, and whisk in salt and pepper. Because of the fresh basil, this dressing won’t keep very long – at best a couple of days. Store extra vinaigrette in the refrigerator.
Per Serving: 121 Calories; 14g Fat (97.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 391mg Sodium; trace Total Sugars; 0mcg Vitamin D; 3mg Calcium; trace Iron; 9mg Potassium; 2mg Phosphorus.

Posted in Appetizers, Miscellaneous, Pork, on November 21st, 2024.

What’s that, you ask? A pizza made with ready-made pizza dough, topped with various cheeses, a dash of truffle oil, then arugula and prosciutto on top.

A post from Taylor: Hi there! My name is Taylor and I am Carolyn’s second oldest grandchild, 27, (and most favorite, okay maybe don’t put that in the post). You may remember a few short years ago I was living with grandma while going to nursing school. Now, I have been a labor and delivery nurse for about two years and it is the absolute best career in the whole world! I recently purchased my first home (see the key in my hand?) in Northern California and my dad helped me with some pretty extensive updates to the house.

I love my new house so very much and I am so excited to have my own place to make home and have people over. Now, I will admit, I am not a lover of being in the kitchen but when it comes to bringing people together and being around people I love, I can usually force myself to follow a recipe. Recently I was invited to be a part of a group that some of the women at my church put together called “cookbook club.” It is a group of about 10 wonderful women from my church. We picked a cookbook, the first one being the Comfortable Kitchen by Alex Snodgrass. We all picked a different item from the book.

A few of us picked appetizers, a couple entrees, a few sides, dessert and a drink! We also all went along with the theme of “comfortable kitchen” and wore our Pj’s! I decided to make the Truffle Pizza. It was a big hit!

The photo at top was the only picture I got of it before it all got eaten up! I ended up making 2, one with a gluten free crust and one with a regular pizza crust. It was so easy to make and tasted so delicious! So cheesy and gooey!

Here are all of my friends. I’m on the far right, back row.

The best thing about the pizza is it tells you to use premade dough. Obviously, if you have a great recipe for your own homemade pizza dough you could do that as well. The recipe calls for 1 tablespoon of truffle oil and it seemed to be the perfect amount. It would be easy to add more or less of each ingredient depending on how you like it! When grandma came to visit a few weeks ago, I pulled out her cookbook and told her about cookbook club. I am so excited and honored to get to host the next cookbook club in my new home and I thought, how fun to use grandma’s recipes! I have grown up reading, getting featured on and sharing the blog with everyone I know. It is very special to me, even though I’m not a cooking extraordinaire like grandma. Everyone in the group thought that was so fun and I can’t wait to share what we come up with. I just adore my sweet grandma and am so excited to honor her in such a special way! My friends are thinking Grandma is a celebrity now and they want her to make a guest appearance.

printer-friendly PDF and MasterCook file (click link to open recipe)

Truffle Pizza

Recipe: The Comfortable Kitchen, by Alex Snodgrass
Servings: 6

14 ounces pizza dough
2 tablespoons all-purpose flour — or more if needed
2 tablespoons EVOO
1/2 cup mascarpone cheese
1/2 cup ricotta cheese
1 tablespoon truffle oil
1/2 teaspoon red pepper flakes
1 cup mozzarella cheese — shredded
1 cup arugula — use baby arugula if possible
2 ounces prosciutto — thinly sliced

1. Preheat oven to 425°F.
2. Press and stretch dough in a circular motion into about an 8-inch round, then lay out on a flat surface dusted with flour. Use a rolling pin to roll it out to a 14-inch round. Lightly dust a sheet pan or pizza peel with flour and lay the stretched pizza dough on top. Brush the pizza dough evenly all over with the EVOO.
3. In a medium bowl combine mascarpone, ricotta and truffle oil. Mix well. Spread the cheese mixture on the pizza dough, leaving an inch or so of dough as a border. Sprinkle with the pepper flakes and mozzarella.
4. Bake until the crust is golden brown and the cheese is hot, bubbling, and slightly browned on the top, 8-12 minutes.
5. Remove from the oven and top with arugula and prosciutto. Slice and serve.

Posted in Lamb, Miscellaneous, on May 3rd, 2024.

This was Easter dinner – lovely, tasty leg of lamb with Vivian Howard’s Herbdacious spread, on the lamb and on the side.

It’s been some months ago that I wrote up a post about a meatloaf using Vivian Howard’s little back-pocket wonder, and also all about the mixture itself: Herbdacious. If you skipped by it then, you might want to reconsider. All of mine was gone (the 2 cups I made a few months ago), so made a new batch. It comes together easily – mostly it’s herbs with some EVOO. It keeps in the frig for several months. Down below I’ve given you a revised recipe of it, making just ONE cup, not two. Personally, I’d make two cups, but if you’re not sure about it, use this smaller version.

Meanwhile, I had purchased a tiny boneless leg of lamb (at Trader Joe’s). I think it weighed about 1 3/4 pounds, maybe less. My friend Linda joined me at the desert for the weekend and we cooked quite a bit. We made a salmon dish one night, shrimp dish another and then this lamb. You do need to know – providing you’ve already made the Herbdacious – this recipe is cinchy easy. Just mix up the yogurt-based marinade, slather it on the meat, let it rest in the frig overnight and roast for a little over an hour. Linda and I are both watching carbs, so we had a little bit of a roasted sweet potato, and some fresh asparagus along with it.

The leftovers: I sliced it thinly and made half sandwiches with it on some lovely soft bread. I used a bit of the Herbdacious on the bread, along with mayo, and on another I added some of the Tomato Jam I have from the batch I made a couple of months ago. That was just wonderful on the sandwich, along with some lettuce and sliced tomato.

There on the right is a recent picture of me. That was taken a few weeks ago at the Annenberg Estate in the desert.

What’s GOOD: Oh goodness, this lamb was delicious. Just wonderful. I’d definitely make this again on whatever size leg of lamb I had. I don’t think it would be good to barbecue this – don’t know what the yogurt/herbdacious would do – i.e., not sure how the barbecue smoke part would taste absorbed into that herbdacious topping. But roasted in the oven, it was divine. And the sandwiches from the leftovers were something to write home about.

What’s NOT: only that you have to start this the day before. And you must have some of the Herbdacious mixture to make it.

Leg of Lamb: printer-friendly PDF and MasterCook file (click link to open recipe)
Herbdacious one cup: printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Leg of Lamb – with Herbdacious

Recipe: Vivian Howard, This Will Make It Taste Good
Servings: 4

1/8 cup Greek yogurt, full fat — [or nonfat]
1/8 cup Herbdacious
1 3/4 pounds leg of lamb — boneless
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. The day before, whisk together yogurt and herbdacious. Rub lamb with Salt & Pepper, then the herb yogurt mixture. Place in plastic bag and marinate up to 12 hours.
2. Remove lamb from frig an hour before cooking. Preheat oven to 350°F.
3. Place lamb, fat cap up, on baking sheet fitted with a wire rack.
4. Roast on middle rack for 1 hour to an hour and 15 minutes, or until internal temp is 130°F. Remove from oven and let rest for 10 minutes, loosely covered with foil. Slice and serve with additional Herbdacious on the side.
Per Serving: 446 Calories; 39g Fat (69.3% calories from fat); 38g Protein; 1g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 411mg Sodium; 1g Total Sugars; trace Vitamin D; 40mg Calcium; 3mg Iron; 521mg Potassium; 361mg Phosphorus.

– –

* Exported from MasterCook *

Herbdacious – ONE cup

Recipe: Vivian Howard, This Will Make It Taste Good
Servings: 6

1 head garlic — peeled
1/3 cup EVOO
1/2 cup fresh basil — packed
1/8 cup fresh parsley — packed
1/8 cup fresh dill — packed – or mint, chervil or cilantro
1/8 cup green onions — roughly chopped, green parts only
1/4 cup Parmigiano-Reggiano cheese — grated (use a Microplane)
1 1/2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3/4 teaspoon kosher salt

NOTES: How to use it: mix with mayo for a BLT, slather on corn on the cob, drizzle on bean soup, grilled or sauteed veggies, over a baked potato, add to guacamole or avocado toast, dot on a tomato or watermelon salad with creamy cheese, slather on bread with cheese for garlic bread, as a green base for pizza, to dress pasta or grain salads, deviled eggs or egg salad, toss with stale bread to make croutons.
1. In a small saucepan, bring the garlic cloves and olive oil up to a simmer over very low heat. If it begins to sizzle and boil, pull it off the heat and allow it to cool slightly before you return it to the hot eye of the stove. The idea is to slowly poach the garlic in the oil rather than fry it. This could take as long as 20 minutes if you keep the heat extremely moderate. When the garlic is done, it will be soft and just slightly browned.
2. This garlic confit plus its oil are kitchen heroes in their own right and can be used anywhere you want mellow garlic notes. You could stop this recipe right here and save those little garlic bombs in the fridge for a month, as long as they are submerged in oil. Pureed, the cloves are especially useful as a means to thicken and add flavor to sauces.
3. But you don’t get to herbdacious by calling it quits early. Once the garlic confit is completely cool, put it and all the remaining ingredients in the most powerful blender you have and let it rip until the mixture is smooth and green. Store herbdacious in a sealed container in your fridge for up to 2 weeks or in your freezer for up to 3 months.
Per Serving: 3 Calories; trace Fat (9.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 291mg Sodium; trace Total Sugars; 0mcg Vitamin D; 9mg Calcium; trace Iron; 25mg Potassium; 4mg Phosphorus.

Posted in Desserts, Miscellaneous, on April 5th, 2024.

Oh, I’m in love. Never again will I make it on the stovetop!

You’ve read it here before – I have a lovely Meyer lemon tree. It’s probably 30 or more years old, and it just keeps on producing the most wonderful lemons. The first crop each year, the biggest crop, is always the one that is in full fruit in about February each year. I get 3-4 crops/year on this tree. Just amazing. But none is as big as this one. I’ve probably got 60 lemons on it right now, and I’ve already used 15-20 already.

My friend Dianne, who is a home economist, happened to mention to me recently about making lemon curd in the Vitamix. I’m sure I looked askance at her. She said, yup, look it up. Sure enough. I read comments – there were a number. Knowing that Meyer lemons are sweeter than regular ones, I knew I’d need to reduce the sugar. Several people had commented they thought the recipe had too much sugar in it. Fine with me . . . and I needed to adjust the recipe to make a smaller amount. Their recipe makes something like 4 cups. This one makes 2 cups. With 4 cups,  I’d never use it up in time before it would spoil.

I have a second, smaller (Vitamix) container (than the standard that comes with the Vitamix) and so I adjusted the recipe some. So my recipe not only includes a bit more egg, but also reduces the amount of sugar by a lot. If you use a non-Meyer, you will need more sugar.

Into the blender container you place the zest, juice, eggs and sugar. Oh, and a bit of salt. What makes this unique is that the Vitamix blender heats when you blend on high speed. So after increasing the speed, you blend for 5 full minutes at high speed. That mixes the lemon curd completely AND heats it. Then you remove the plug in the lid and add butter – slowly, piece by piece while it’s running – and because the curd is hot, it melts instantly. You continue to blend for another 30 seconds, and the lemon curd is done. Hooray. Yippee! No standing over the stove stirring for awhile.

What’s GOOD: this lemon curd is every bit as good as any I’ve ever made. My previous favorite lemon curd was from America’s Test Kitchen. I’ve been making it that way since 2012. But now I have this one. New favorite. So easy to make.

What’s NOT: well, if you don’t have a Vitamix blender you can’t make it. Sorry about that.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Lemon Curd in the Vitamix

Recipe: Adapted some from Vitamix website
Servings: 28

Zest of 3 Meyer lemons
1/4 cup fresh lemon juice — from Meyer lemons
3 large eggs
1/2 cup granulated sugar — heaping
1/2 teaspoon salt — optional
1/4 cup unsalted butter — cut into pieces

NOTE: This recipe varies slightly from the original on the Vitamix website. This one makes a smaller quantity, uses slightly more egg, and a lot less sugar because I used Meyer lemons.
1. Place lemon juice, eggs, sugar, salt and zest into the Vitamix container in the order listed and secure lid. Turn machine on and slowly increase speed to Variable 10, then to High.
2. Blend for 5 minutes.
3. Reduce speed to Variable 5 and remove the lid plug. Add butter, 1 piece at a time, through the lid plug opening incorporating butter completely between additions.
4. Replace the lid plug and increase speed to Variable 10. Blend for 30 seconds. Mixture may seem too thin, but it thickens as it chills.
5. Chill before serving or allow to cool slightly and serve at room temperature.
Per Serving: 50 Calories; 2g Fat (37.6% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 49mg Sodium; 7g Total Sugars; trace Vitamin D; 4mg Calcium; trace Iron; 10mg Potassium; 11mg Phosphorus.

Posted in Beef, Miscellaneous, on November 30th, 2023.

There were a couple of posts I’d forgotten about writing up. This one for sure. Herbdacious is an herb paste you prepare in bulk (well, it makes a cup or so) and  you use it judiciously in other things. The meatloaf? With Kalamata olives? How’s that for different?

You have to hand it to chefs these days – well, maybe for a long time. It’s their job to make ordinary things better; or to create some new method of cooking, or combine unusual ingredients to make an all-new flavor of something. The latter is the case here – who would have thought of using Kalamata olives in a meatloaf? Never in a million years would I have created that! I was skeptical. Yet, this meatloaf is delicious. It’s definitely savory – you know what I mean in that some meatloaves have a sweet topping, like ketchup. My old family favorite is one of those with a sweet and sour tomato-based topping. This one – although it does have a bit of honey in it, it’s still a very savory meatloaf.

Over the  years I’ve had a love-hate relationship with Kalamata olives. Early on, I was in love with them, put them in everything. But they’re fairly bitter, and as my taste buds have changed with age (is that a thing?). I do use them occasionally, but not often. My first instinct was to use a different olive, but then I’d be changing the recipe from what Vivian Howard intended, so I did use the Kalamata. Thank goodness they sell them pitted these days. And indeed, I liked them in the meatloaf.

But first, we have to talk about Herbdacious. This is another one of Vivian Howard’s flavor heroes. So what is it, you ask? It’s a thick olive oil, garlic and herb/cheese/lemon juice paste. It stores well in the frig (with a little olive oil film on top to keep it fresh) or you can freeze it. The meatloaf recipe calls for 2/3 cup of Herbdacious. The Herbdacious recipe below makes 2 cups (mostly it’s made in a blender), so you’ll have plenty leftover to use in something else (soup?, a vinaigrette? stew? see below). For ideas, Vivian suggests:

. . . mix with mayo for/on a BLT, slather on corn on the cob, drizzle over bean soup, on grilled or sauteed veggies, over a baked potato, add to guacamole or avocado toast, dot on a tomato or watermelon salad with creamy cheese, slather on bread with cheese for garlic bread, as a green base for pizza, to dress pasta or grain salads, in deviled eggs or egg salad, toss with stale bread to make croutons.

The meatloaf is mixed up like any other meatloaf although it have one unusual ingredients: Greek yogurt. This recipe makes one huge meatloaf. If I made it again, I think I would shape it into two loaves, but if you’re feeding a crowd, then go for the full 2 1/2 pound loaf. Instead of bread crumbs, Vivian calls for crushed saltine crackers. With the herbdacious in it, the mixture is a pretty unusual color – kind of green/brown.  See the photo below, kinda greenish. But the finished product doesn’t look unusual at all.

In her cookbook she included recipes to use herbdacious: a clam dish, as a marinade for leg of lamb, part of Italian meat sauce (gravy), a chicken salad, a new version of Chex Mix (Chex and Cheez-Its, nuts, saltines, bagel chips), a Caesar salad vinaigrette, a zucchini sauce for fettucine, in a citrus salad, and lastly, in mashed potatoes. I haven’t made any of those yet. I should!

If you’re willing to try a very different kind of meatloaf, I recommend this one.

What’s GOOD: the meatloaf is wonderfully moist and flavorful from the Kalamata olives and the sun-dried tomato topping. I’m not a huge fan of sun-dried tomatoes, but this topping was good; I ate it. The meatloaf would make great sandwiches afterwards, and certainly is something I’d be willing to make for guests (since it’s so unusual).

What’s NOT: this has a couple of unusual ingredients, and it makes a huge meatloaf. Am sure it could be scaled down to a 1 1/2-pound variety, however.

MEATLOAF: printer-friendly PDF and MasterCook file (click link to open recipe)

HERBDACIOUS: printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Meatloaf with Herbdacious

Recipe By: Vivian Howard, This Will Make It Taste Good
Servings: 12

1 tablespoon EVOO
2 large onions — finely diced
2 1/2 teaspoons kosher salt — divided use
1 teaspoon freshly ground black pepper
2 large eggs
1/2 cup Greek yogurt, full fat
2/3 cup Herbdacious
1 cup Kalamata olives, pitted — drained, chopped
2 tablespoons Worcestershire sauce
2 1/2 pounds ground beef
1/2 cup saltine crackers — or bread crumbs
TOPPING:
1/2 cup tomatoes, sun-dried — drained, chopped finely
1 1/2 cups roasted red peppers — drained, chopped
2 tablespoons honey
2 tablespoons red wine vinegar

1. Preheat the oven to 325°F.
2. Warm a 10-inch skillet on medium heat.
3. Dice the 2 onions. Sauté the onions for 10 minutes until translucent and soft. Season the onions with 1 tsp salt and pepper.
4. Add parchment paper to a 9 X 13-inch baking pan.
5. TOPPING: Combine the sun-dried tomatoes, roasted red peppers, honey, vinegar, and 1/2 tsp salt in a blender. Blend the ingredients until smooth.
6. On a cutting board, roughly chop the Kalamata olives. Measure and then crush the saltine crackers, then set aside.
7. In a large bowl, whisk together the eggs, Greek Yogurt, Herbdacious, Kalamata olives, beef, crushed saltine crackers, and remaining 1 tsp salt. Gently mix the ingredients in the bowl, not too much to overwork the ingredients.
8. Spray the baking pan with the parchment paper with non-stick spray.
9. Dump the meat mixture on the parchment paper in the baking dish. Shape the meat into a rectangle block, around 3 X 3 X 12-inches. Spread the tomato mixture over the top of the meatloaf, taking care to spread it over all the sides.
10. Bake the meatloaf, on the middle rack, for 1 hour, or until the internal temperature reaches 165°F. Remove the meatloaf from the oven and let it rest for 3-5 minutes before serving.
Per Serving: 396 Calories; 37g Fat (68.1% calories from fat); 22g Protein; 17g Carbohydrate; 2g Dietary Fiber; 100mg Cholesterol; 1400mg Sodium; 6g Total Sugars; trace Vitamin D; 81mg Calcium; 3mg Iron; 474mg Potassium; 231mg Phosphorus.

. . .

Herbdacious

Recipe By: Vivian Howard, This Will Make It Taste Good
Servings: 12

2 heads garlic — peeled (about 20 cloves)
2/3 cup EVOO
1 cup fresh basil — packed
1/4 cup fresh parsley — packed
1/4 cup fresh dill — packed – or mint, chervil or cilantro
1/4 cup green onions — roughly chopped, green parts only
1/2 cup Parmigiano-Reggiano cheese — grated (use a Microplane)
3 tablespoons fresh lemon juice
Zest of 2 lemons
1 1/2 teaspoons kosher salt

1. In a small saucepan, bring the garlic cloves and olive oil up to a simmer over very low heat. If it begins to sizzle and boil, pull it off the heat and allow it to cool slightly before you return it to the hot eye of the stove. The idea is to slowly poach the garlic in the oil rather than fry it. This could take as long as 20 minutes if you keep the heat extremely moderate. When the garlic is done, it will be soft and just slightly browned.
2. This garlic confit plus its oil are kitchen heroes in their own right and can be used anywhere you want mellow garlic notes. You could stop this recipe right here and save those little garlic bombs in the fridge for a month, as long as they are submerged in oil. Pureed, the cloves are especially useful as a means to thicken and add flavor to sauces.
3. But you don’t get to herbdacious by calling it quits early. Once the garlic confit is completely cool, put it and all the remaining ingredients in the most powerful blender you have and let it rip until the mixture is smooth and green. Store herbdacious in a sealed container in your fridge for up to 2 weeks or in your freezer for up to 3 months. Makes 2 cups.
Per Serving: 148 Calories; 15g Fat (87.4% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 407mg Sodium; trace Total Sugars; trace Vitamin D; 125mg Calcium; trace Iron; 33mg Potassium; 72mg Phosphorus.

Posted in Miscellaneous, Miscellaneous sides, Salads, on October 13th, 2023.

Another favorite of my friend Linda. This is an adult fruit salad.

Do you still have some good, summer fruit available? Maybe some strawberries, although they’re on the back end of summer fruits. Bananas, green grapes, cantaloupe, watermelon. Blueberries add a nice color to the salad. I might add some peaches or nectarines, if they were available. Even kiwi? Linda added some mandarin oranges to her salad.

Likely you have a bottle of Grand Marnier in the back of your liquor cabinet too? And you need fresh lemon juice also – and mint.

If you buy a watermelon, consider cutting it in half and making a bowl from the rind, you know, the kind where you cut the zigzag edge?

When you make this, combine the sugar, lemon juice and Grand Marnier in a big bowl or a big plastic bag, then add the fruit. Stir it around GENTLY so all of the fruit has had a kiss by that Grand Marnier. Refrigerate it for a few hours to marinate the fruits. Serve with sprigs of mint. Lovely.

What’s GOOD: the subtle Grand Marnier flavor, for sure, and just the joy of a lovely fresh fruit salad.

What’s NOT: not a thing.

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Fruit Salad with Grand Marnier

Recipe By: Adapted from Food Network
Servings: 12

6 cups fresh fruit — (watermelon, cantaloupe, green grapes, blueberries, strawberries, and bananas)
1/2 cup sugar
5/8 cup fresh lemon juice
1/2 cup Grand Marnier
Mint leaves — for garnish

1. If desired, hollow out a watermelon half and slice some off the bottom so it will be stable as a “bowl.” Cut a zigzag edge if you’d like to be creative.
2. In a large container add sugar, lemon juice and Grand Marnier; whisk until blended and sugar is dissolved.
3. Dice all the fruits and add to liquid and toss gently. Let stand in the refrigerator for 30 minutes, or up to 2 hours. Pour into watermelon bowl, if using. Garnish with mint.
Per Serving: 35 Calories; trace Fat (0.7% calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium; 9g Total Sugars; 0mcg Vitamin D; 1mg Calcium; trace Iron; 13mg Potassium; 1mg Phosphorus.

Posted in Miscellaneous, Miscellaneous sides, on December 16th, 2022.

Another iteration of a different kind of cranberry sauce.

A post from Carolyn. For Thanksgiving I was invited to go to a distant relative’s home, so this is what I made – this sauce plus my regular old-faithful raw cranberry relish I make every year. This new one came from Cook’s Illustrated, from 1999, my records tell me. It was very simple to make – just water, sugar, some grated fresh ginger, a dash of ground cinnamon (which you can taste in the finished sauce, although it’s elusive, but you know something, something is different about it), salt, cranberries and fresh pears. That’s it.

Preparing it ahead a day or two made it easy; all I had to do was package it up and take it on the drive and pour it out into a pretty dish when I got there. The raw relish I made didn’t last all that long after making it (probably because I used half fake sugar, so it didn’t have as much sugar/preservative to keep it from spoiling). As I write this, it’s been made for over 2 weeks, this sauce, and it’s still delicious. I’ve had it spooned over my morning yogurt, and served along with some roasted chicken I had.

What’s GOOD: easy sauce to make – very delicious. I really, really liked it. It may become a regular that I make every Thanksgiving!

What’s NOT: not a thing. Of course, we can’t make this during the summer unless we’ve frozen a bag of cranberries over the holiday time when they’re available!

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Cranberry Sauce with Pears and Fresh Ginger

Recipe By: Cook’s Illustrated from 1999
Servings: 9

3/4 cup water
1 cup granulated sugar
1 tablespoon fresh ginger — grated
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt
12 ounces cranberries — picked through
2 medium pears — firm, ripe, peeled, cored, and cut into 1/2-inch chunks

1. BEFORE YOU BEGIN: The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
2. Bring water, sugar, ginger, cinnamon, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries and pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving. May keep several weeks longer, although the intense flavor of it might be lessened. It was still good a month after making it.
Per Serving: 127 Calories; trace Fat (0.7% calories from fat); trace Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 67mg Sodium; 28g Total Sugars; 0mcg Vitamin D; 8mg Calcium; trace Iron; 80mg Potassium; 9mg Phosphorus.

Posted in Appetizers, Miscellaneous, on September 1st, 2022.

Having made this as a dip, to eat with pita chips, I had a lot of it – and it went beautifully as a sauce with the tri-tip steak we grilled. Several guests commented how complementary it was to the meat.

A post from Carolyn. There’s been a bit of cooking and entertaining going on in my house lately. Birthdays and then Taylor’s nursing graduation. I made a batch of this dip and had plenty to serve for both events. Happy coincidence. I made the grilled tri-tip for both parties (mostly different people) and this dip, although maybe not the most appetizing color, is really delicious.

The recipe has been in my arsenal for a long time – I might have made it years ago – before I started writing a blog. It’s a Phillis Carey recipe. And I’ll just say – it’s super easy to make. It’s a sour cream based dip but also contains red wine vinegar, some oil, a little brown sugar, garlic, fresh ginger, cumin and salt. The most time consuming thing about this is soaking the dried ancho chiles in boiling water for about 20-30 minutes.

Pasilla Chili Peppers in Bulk | Buy Dried Ancho Peppers There’s a picture at left of some ancho chiles (or chilies). They’re a very dark red/brown. They’re a pasilla/poblano chile that’s been dried. They have tons of flavor, but not much heat. I keep them on hand – although the food experts say if you haven’t used them in a year, buy new ones. I’ve never done that — I have dried chiles that are 5 years old and they seem fine to me. Use  your own judgment.

Anyway, once you have soaked the chiles, you mix up the ingredients in the food processor, then chill for several hours to allow the flavors to blend. Serve with tortilla chips, with veggie strips, crackers, or as a sauce for grilled meat (shrimp also recommended).

What’s GOOD: so easy to make. Just have dried chiles and sour cream on hand and you will likely have all the other ingredients. Great also as a sauce to grilled meat. It’s not hot – it has a little bit of heat and a lot of flavor.

What’s NOT: nothing, as long as you have the dried chiles on hand.

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Ancho Chile Dip/Sauce

Recipe By: Phillis Carey, about 2005
Servings: 6

3 whole dried ancho chiles — (remove stems and seeds after soaking)
1 cup sour cream
1/4 cup red wine vinegar
1/4 cup vegetable oil
2 tablespoons light brown sugar
2 cloves garlic — minced
1 tablespoon minced fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon salt

1. Place dried chilies in a small bowl and cover with boiling water. Let stand for 20-30 minutes and then drain well. Remove stems and seeds. Tear the chiles into 1″ pieces.
2. Add all ingredients to a food processor and buzz until smooth. This dip will keep 4 to 5 days in refrigerator. Serving ideas: Great with sliced vegetables, with tortilla chips or as a dip for shrimp but also good used to garnish for quesadillas or taquitos. And makes a great sauce to go with steak or a grilled beef something (marinated tri-tip). Garnish bowl with one dried ancho chile, to help identify what it is.
Per Serving: 159 Calories; 15g Fat (85.2% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 205mg Sodium; 4g Total Sugars; 0mcg Vitamin D; 39mg Calcium; trace Iron; 59mg Potassium; 28mg Phosphorus.

Posted in Miscellaneous, Vegetarian, on July 29th, 2022.

Wanting something to serve alongside some Italian sausages, this was in my to-try file. 

A post from Carolyn. My granddaughter Taylor, the one who’s about to graduate from nursing school (and move home – so I’ll be an empty nester again) asked me to fix her favorite dinner, the sheetpan sausage one I wrote up a couple of months ago. I said sure enough, I’d do that. I didn’t have asparagus this time, but did have summer squash, a sweet potato, plus a big red onion. I wanted something to go with the sausage, a sauce, or something. This one was in my file to try, so I did. Although I changed the ingredients a little bit and added Castelvetrano olives (if you don’t already know about these, you should – they’re a green ripe olive, Italian, so good). I love capers and liked that they were in this mixture too. So easy with some EVOO, balsamic, lemon juice plus a few Italian herbs.

If time permits, make this a few hours ahead – I didn’t, as it was last-minute, so I made it while the dinner roasted in the oven. The flavors will meld some if you let it rest on the counter for a bit. It’s a very easy concoction to make – and gave the sausages some good oomph. If you like spicy, add some red pepper flakes to the mixture.

All the ingredients I had on hand – I keep those Castelvetrano olives in my frig all the time, and capers, and I try to have red onion on hand. Also, Italian parsley. I still have Meyer lemons on my tree, so that was easy, and EVOO and balsamic. So easy, all of it.

What’s GOOD: went so well with the Italian sausages, but would be good with chicken, pork chops, even hamburgers. Not sure about fish, unless it was a fairly flavorful fish like swordfish. Halibut would work too. Altogether delicious sauce, and am glad I still have some leftover.

What’s NOT: only that you need to have Italian parsley – I have it on hand always, along with cilantro. Our weather is too hot here to grow it or I would!

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Italian Parsley, Caper and Olive Sauce

Recipe By: Adapted from a relish recipe found online
Serving Size: 6

1/4 cup EVOO
2 tablespoons balsamic vinegar
1/3 cup red onion — finely diced
1 1/2 teaspoons minced garlic — minced
3 tablespoons parsley — chopped
1 tablespoon capers
2 tablespoons Castelvetrano olives — or other green, ripe olive
3 tablespoons lemon juice
1/2 teaspoon Italian herbs — dried salt and pepper to taste

1. Place all ingredients in a ceramic bowl; mix well. Allow it to sit for a few hours to meld flavors.
2. Serve with grilled beef or pork, Italian sausage, or even pasta. Will keep in the frig for several days.
Per Serving: 93 Calories; 9g Fat (86.9% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 40mg Sodium; 2g Total Sugars; 0mcg Vitamin D; 9mg Calcium; trace Iron; 43mg Potassium; 7mg Phosphorus.

Posted in Fish, Grilling, Miscellaneous, on July 9th, 2022.


A post from Karen. Between late spring and early summer our farmer’s market briefly provides a delectable treat if you know how to use it. Green flower shoots of garlic, referred to as garlic ramps or garlic scapes. Farmers remove these flowers so the hard neck garlic plant can put more energy into producing larger bulbs of garlic. And instead of tossing them into the compost pile, they are much better served in our kitchens in any number of delectable ways.

I like to create a Pesto that I can then use in a number of ways. Do taste test a bit of raw Garlic Scape before you begin. They can really vary in how sharp or mellow their flavor is. You can adjust how much oil, salt and spices (Za’atar) you use accordingly. Pouring olive oil (a thin layer) over the top of the finished pesto helps to “seal” the pesto to prevent spoiling.

An example of how I used the pesto – try some Copper River king salmon filets. We slathered on some of the pesto to coat the top of the fish which was set on a cedar plank. I sprinkled some red pepper flakes, and a little additional salt and fresh ground pepper on top. My DH (Powell) did his magic with it on the BBQ and pulled it off when it was 120°. The finished salmon temp will continue to rise a few more degrees as it rests, before serving. I topped it with a few red onions I had pickled for about 20 minutes in rice wine vinegar and enjoyed this combo too.

Other uses – change up your Caprese salad with a scoop of garlic ramp pesto as a base for your dressing. Add a generous amount to your next batch of Colcannon (Irish mashed potatoes). I had three dear friends who don’t normally eat mashed potatoes go back for seconds and thirds of these! Melt a spoonful in your skillet before making scrambled eggs or sautéed veggies. Use as a base for gremolata or green Chimichurri sauce. I’d love to hear what you come up with!

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Garlic Scape Pesto

Recipe By: Created by Karen T
Servings: 8

10 ounces garlic scapes — cleaned and cut into 1″ pieces
1 cup EVOO — approximate
1/2 tablespoon Himalayan red salt, or substitute other salt
1 tablespoon za’atar — or substitute red pepper flakes, cumin, ground coriander, thyme and paprika
3 tablespoons fresh lemon juice
zest from one large lemon

1. Add garlic scapes and salt to a food processor or blender and pulse until finely chopped.
2. Drizzle in the olive oil and lemon juice to create a paste. Mine was pretty thick.
3. At this point, store half of the mixture in a glass jar and top it with olive oil. You could also freeze this mixture. With the remaining mixture, add spices and lemon zest and pulse to combine. Store in another glass jar and top with olive oil. Seal and store in the refrigerator.
Per Serving: 240 Calories; 27g Fat (99.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 389mg Sodium; trace Total Sugars; 0mcg Vitamin D; 1mg Calcium; trace Iron; 6mg Potassium; trace Phosphorus.

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