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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, 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.

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

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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 Beef, Miscellaneous, Miscellaneous sides, on January 2nd, 2020.

spicy_beef_tenderloin_cranberry_mango_chutney

What is there not to like about a whole beef tenderloin?

For Christmas Day I offered to buy a whole beef tenderloin for the family celebration. Sara said “yes, please.” So off I went to Costco to buy an already-trimmed (of extra fat and silverskin) tenderloin. I cut it in half (easier handling in the oven), patted well with the spice combo (not herbs, but spices, which were a type of dry rub) then it was tightly tied with kitchen twine. They went into plastic bags (or wrap well in plastic wrap so it doesn’t leak) and I let them marinate in the refrigerator for almost 3 days. The recipe, from a class with Phillis Carey, calls for marinating the dry rubbed tenderloin for 4 days.

My cousin Gary and I drove to Sara’s and John’s (in Poway, CA) on Christmas Day and the meat went into the frig until about an hour before we wanted to begin cooking them.

spicy_beef_tenderloin_ready_for_ovenAfter the dry marinating time, the two pieces were seared on all sides with EVOO, then placed on a rimmed baking sheet and into a 400°F oven. The recipe said 20 minutes, but ours took about another 3-4, I think, to reach 130°F. Actually both reached about 133°F when we got them out of the oven. In case you’ve never done one of these, let me just warn: the last 3-8 minutes are crucial – monitor the internal temp frequently. The internal temp rises quickly once the meat reaches about 120°. Be forewarned. The last thing you want is an overcooked tenderloin. Some in our group wanted more medium and we got that perfectly with the smaller piece.

A few days ahead I’d made the spicy_beef_tenderloin_restingchutney, a kind of cooked relish of fresh cranberries, orange juice, sugar, dried mango chopped up and a tablespoon of freshly grated ginger.

So, there’s a photo of the finished pieces. Note one is larger – it went in the oven for about 5 minutes before we added the 2nd, smaller piece. So they both came out of the oven at the same time.

The meat was lightly tented with foil for 15 minutes, then carved in thin slices (recommended) and served. The recipe says to roast to 135°. I’m hesitant to go that high, so I took them out early. They continue to cook during the resting time anyway.

JUST WATCH THE TEMP CAREFULLY. When you pay $114 (that’s what this one was) for a hunk of good beef, you certainly don’t want to ruin it by overcooking. Just so you know, if you overcook beef, it gets tough.

What’s GOOD: loved the seasonings –  the beef was “hot” because of the quantity of pepper. If you’re sensitive to it, reduce the pepper from the mixture below. Loved the spices on it. AND loved the chutney. It’s perfect with a big hunk of beef. I had two small pieces, and after feeding 12, there was nothing but a small handful of beef tidbits left over. I think everyone went back for seconds, just about.

What’s NOT: if you’re sensitive to pepper, take it out of the recipe altogether, and if you are turned off by spices patted onto meat, reduce the quantity of the spices. Obviously, if cost is a factor, pass on this one as it’s an expensive entrée.

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Spicy Beef Tenderloin with Cranberry Ginger Mango Chutney

Recipe By: Cooking Class with Phillis Carey, Nov. 2019
Serving Size: 12

2 tablespoons black peppercorns — scant (or a mix of black and green peppercorns)
6 tablespoons dark brown sugar — packed
2 tablespoons coarse salt
2 teaspoons coarse salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
3/4 teaspoon ground cloves
4 garlic cloves — coarsely crushed into slivers
5 pounds beef tenderloin — tied as a roast
2 tablespoons vegetable oil — divided or EVOO
CRANBERRY MANGO CHUTNEY:
12 ounces fresh cranberries — about 3 cups
1 cup fresh orange juice
1 cup sugar
1 cup dried mango — chopped
1 tablespoon fresh ginger — minced

1. Grind peppercorns in an electric spice grinder (or clean coffee grinder) to a medium grind. In a small bowl, combine pepper, brown sugar, salt, ginger, allspice, nutmeg, coriander, cardamom, and cloves; whisk to combine. Rub meat sparingly with crushed garlic slivers, then rub all over with spice mixture.
2. Cut tenderloin crosswise in half. Wrap each half very tightly with several layers of plastic wrap (so that it looks swaddled), put in a rimmed pan, and refrigerate 4 days.
3. Preheat oven to 400°. Heat 1 tbsp. oil in a large frying pan (not nonstick) over high heat. Add 1 piece of meat and sear until well browned on all sides, 7 to 10 minutes. Transfer to a rimmed baking pan and repeat with remaining oil and beef. Transfer baking pan to oven and cook meat until an instant-read thermometer inserted in thickest part registers 130°, 20 to 30 minutes. (Halves may not cook at the same rate; after meat has been in the oven 20 minutes, begin taking temperature of both pieces of meat every 1-2 minutes.) Transfer to a carving board, tent with foil, and let rest 15 minutes. Remove kitchen twine.
4. Cut meat into very thin slices (less than 1/4 in., if possible) and serve warm or at room temperature, with crusty rolls and chutney.
Per Serving (you won’t eat all of the chutney): 747 Calories; 46g Fat (56.0% calories from fat); 35g Protein; 47g Carbohydrate; 2g Dietary Fiber; 134mg Cholesterol; 1350mg Sodium.

Posted in Miscellaneous, Miscellaneous sides, on December 31st, 2017.

cranberry_apple_sauce

So good. Not quite as tart as regular cranberry sauce, but more mellow. Milder, I guess I’d say.Very easy to make and would keep for awhile. Serve alongside any kind of meat.

I have a package of cranberries in my refrigerator right now, and I’m going to make this in the next few days. It’s really easy to do – start to finish in about 20 minutes, I’d say. The hardest thing you do is peel and chop the apples. There’s just enough sweetness to this to make it easily edible, but just enough tartness from the cranberries, to make it a good side for meat.

Tarla Fallgatter made this at a recent cooking class and served it alongside a whole host of holiday side dishes. And my fork dipped into it with the dressing she made, and with the potato/parsnip mash she made. I wished I’d had more on my plate! It will be used several times over the holidays as I serve chicken, or turkey, or even beef or pork. As I mentioned above, I don’t think this would go with fish – although salmon might work. Try it and see!

Tarla recommended Braeburn apples as her first choice, but Gala works too. Do not use a tart cooking apple like Pippin or Granny Smith. It gets peeled and finely chopped. In a pan you combine apple cider (or juice), sugar, the apple, cinnamon and cloves. Once brought to a boil you add the fresh cranberries and simmer it for 10-12 minutes or until the berries burst and the sauce begins to thicken. See? Easy. Then you add in a teaspoon or apple cider vinegar. Let it cool and it’s ready to serve. Put it in an airtight jar and it will keep for a week or so. For longer storage, freeze it.

What’s GOOD: the lovely fruity flavor, mellow with the addition of apples. So pretty. You could eat it straight, I’m telling you!

What’s NOT: nothing at all.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Cranberry Apple Sauce

Recipe By: from a cooking class with Tarla Fallgatter, 2017
Serving Size: 10

1 cup apple juice — or apple cider
1/2 cup sugar
1 Braeburn apple — or Gala, peeled, finely chopped
1/2 teaspoon ground cinnamon
1 pinch ground cloves
12 ounces fresh cranberries
1 teaspoon apple cider vinegar

1. Place cider (apple juice), sugar, apple, cinnamon and cloves in a pan over medium heat, stirring until sugar dissolves.
2. Bring to a boil. Add cranberries and simmer 10-12 minutes, or until berries burst and sauce thickens. Stir in vinegar. Let cool to room temp.
Per Serving: 76 Calories; trace Fat (1.7% calories from fat); trace Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

Posted in Brunch, Miscellaneous sides, on December 26th, 2012.

winter_fruit_salad

You know what those little bug-like things are? Star anise. Not commonly in every kitchen, I suppose. I don’t use them very often, but when you need them in cooking, they’re essential. They wouldn’t normally go on top of the salad, but I wanted to get your attention.

For a brunch a couple of weeks ago I needed some kind of fruit. I have a wonderful Spiced Fruit dish I’ve made for years – it’s great for a morning kind of thing. Spiced Peaches also go well with a vanilla_star_anise_syrupbrunch, but this time I thought I’d try something new. I’d just read the recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century. My go-to cookbook these days. This is actually in the dessert section of the cookbook, but it says it’s great with breakfast or brunch. It’s flavored with whole vanilla, some lemon zest and the star anise, all soaking in a simple syrup kind of sugar and water concoction. The other good thing about this is you have to make it the night before – so the fruit has time to marinate in the tasty syrup. There above is the mixture before I brought it to a boil.

vanilla_star_anise_syrup2Here at left is the mixture after I brought it up to a boil – the sugar is dissolved and hopefully the heat will have opened up the flavors of the vanilla, lemon and star anise. The recipe calls for Bosc pears, fresh apple, dried figs and dried apricots. I added some dried Braeburn sliced apples I had in my box of dried fruits in my pantry. The syrup is mixed up with the vanilla bean (sliced in half to release all those lovely little tiny beads of flavor), a few strips of fresh lemon peel and the star anise. It’s brought to a boil, the sugar gets dissolved, then you pour that hot-hot syrup over the fresh fruit. You let it cool to room temp that way, then cover with plastic wrap, poke a couple of holes in it to ventilate it, store in the refrigerator. By pouring the hot liquid over the fruit, it almost “cooks” the fruit, but not really, and not quite. The fresh fruit still has texture, and the dried fruits and pleasantly toothsome. I liked the combination a lot.

When you serve it, you’ll want to remove the star anise, the vanilla bean halves and the lemon peel. So you’re left with the nice bowl of mixed fruit. I had ample left over and it’s still tasty some days later. The pears probably won’t last – as I write this (about 5 days after I served it) I still have left overs and the pears are not so nice in texture anymore, but all the remaining fruit is fine. So probably you could make this a couple of days ahead if you needed to.

What’s good: it’s make-ahead easy. Nice flavors, considering it’s all winter-type fruit. Went well with a brunch (an egg dish) and left overs were very nice for several days. Try not to make more than you’ll eat at the one meal. I made the recipe below and could have served about 10 people, I think. Keep that in mind, unless you’re feeding fruit fanatics! Save the syrup – you could use it to flavor and sweeten iced tea (or hot tea) or pour over other fruit. Strain out all the fruit dredges first, though.
What’s not: only that you must plan ahead – it’s got to be made the night before (or maybe 2 days before) you want to serve it.

printer-friendly recipe (CutePDF)
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Winter Fruit Salad

Recipe By: Adapted slightly from New York Times, 2001 (Amanda Hesser)
Serving Size: 8
NOTES: The recipe assumes you will eat/drink all of the sugary syrup. You don’t, so it is not as caloric as the recipe indicates.

1  1/4 cup sugar
3 star anise — (I would add 4 of them next time)
1 vanilla bean — plump, split in half lengthwise
2 long pieces lemon zest — (2 inch) preferably Meyer lemons, (peeled with a vegetable peeler)
3 Bosc pears — firm
1 apple — tart type, firm
8 whole dried apricots — Turkish, if possible, cut in half
4 whole dried figs — quartered
2 ounces dried apples — (optional – not in original recipe)

1. Fill a medium saucepan with 5 cups water. Add the sugar, star anise, vanilla bean and lemon zest. Bring to a boil, and cook until all the sugar is dissolved. Then shut off the heat. Meanwhile, peel and core pears and apple. Slice thinly lengthwise and place in a large heatproof bowl. Add apricots, dried apples and figs. Pour hot sugar syrup on top, making sure all the fruit is covered. Allow to cool to room temperature. Cover bowl with plastic wrap; poke a few holes in plastic. Chill overnight in refrigerator.
2. The next morning, remove the star anise, lemon zest pieces and vanilla beans, then use a slotted spoon to ladle fruit into a serving bowl and serve. Store left overs in a sealed container.
Per Serving (inaccurate – assumes you drink all the marinating syrup): 528 Calories; 1g Fat (2.2% calories from fat); 6g Protein; 136g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.

Posted in Brunch, Desserts, Miscellaneous sides, on September 12th, 2011.

grilled_pineapple_nutella

Every once in awhile we grill pineapple to serve with a dinner outdoors. To go with a pork roast, for instance, or pork chops, or grilled chicken. Or grilled fish. This time as I was flipping through recipes in my to-try pile (actually it’s in a 3-ring binder, 1 of 2 that I have, and recipes are slipped inside clear sleeves, maybe 3-4 to each side) this one sounded like it might be fun for a brunch. Indeed it was.

nutella_scoopIf you’re not familiar with Nutella, you should be. In writing this I went to Nutella’s website and found out a whole bunch of info about it. It was first developed in Piemonte (the NW region of Italy). It’s pronounced new-tell-uh. What’s available here in the U.S. of A. is manufactured in Canada. It’s gluten-free. And kosher. And peanut free. They’re meticulous about that. And they use non-hydrogenated palm oil to emulsify it. Each 13-ounce jar contains about 50+ hazelnuts, sugar, skim milk and a tiny bit of cocoa. It all got started in the 1940’s because Mr. Ferrero, a pastry maker, couldn’t afford to pay the high (war time) taxes on chocolate – and because hazelnuts grow in abundance in Piemonte, it was a natural for him to devise a new spread. In the 1960’s Ferrero’s son started marketing it to consumers. It’s quite similar to the guianduja (an Italian product that’s 50/50 hazelnuts and chocolate) which you often see as a gelato flavor (it’s my favorite gelato).  Its most popular use is spread on toast (sorry, I don’t care much for Nutella that way – it’s too sweet – but most consumers disagree with me there). One of Nutella’s benefits is that it should not be refrigerated, although you do want to use it up within soon time frame – there is a use-by date on each jar. If you want some other options for using up the Nutella, there’s a website devoted just to World Nutella Day (February 5th).

Originally this recipe came from Giada de Laurentiis way back in 2004. Then, I took liberties with the recipe, but it’s still generally Giada’s design. I think this would make a great dessert with a little scoop of vanilla ice cream in the middle. And if you want to make it Giada’s way (with mascarpone instead of the crème fraîche, and adding vanilla and some whipping cream) then click over to her version. Mine is just a bit simpler.

If you want to serve this as a dessert, you’ll likely use all of the Nutella mixture; but as a brunch side dish I didn’t overwhelm any of the pineapple slices with too much Nutella. So I ended up with leftover Nutella. Not a bad thing, but I don’t eat Nutella in other things. However, I will say when I was craving just a tiny sweet something after dinner the other night I stuck my spoon into the leftover Nutella mixture. Mmmmm, good.

What I liked: this was SO easy to make as long as you have a little tub of crème fraîche on hand and the Nutella, of course. It’s very pretty too.

What I didn’t like: not a thing, really, Just don’t use too much of the (sweet) Nutella mixture; you want to be able to taste the pineapple!

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Grilled Pineapple with Nutella

Recipe By: Adapted from a 2004 Giada De Laurentiis recipe
Serving Size: 8
Serving Ideas: This can be served as a dessert – with a little scoop of vanilla ice cream nestled in the center, with a little tiny dollop more of the Nutella mixture on top, with more hazelnuts too. Or, serve at a brunch. Use a limited amount of the Nutella mixture in that case – this would be served as a side dish (not dessert) so you don’t want it to be overly sweet. You’ll have leftover Nutella in this case.

1 whole pineapple — peeled, cut crosswise into 1/3-inch-thick slices and core removed
1/3 cup crème fraîche — room temperature
1/3 cup Nutella — or other chocolate-hazelnut spread
Canola oil for brushing on the grill
1 1/2 tablespoons hazelnuts — chopped toasted

1. Lightly oil an outdoor grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It’s important to leave the pineapple on the grill, untouched, to create grill marks.
2. In a small bowl combine the Nutella and the crème fraîche and set aside.
3. Transfer pineapple slices to a serving platter and spread a little bit of the Nutella mixture on each piece.
4. Sprinkle tops with toasted hazelnuts and serve while still hot.
Per Serving: 120 Calories; 7g Fat (50.7% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 15mg Sodium.

Posted in Brunch, easy, Miscellaneous sides, on December 18th, 2008.

spiced-peaches

It’s a good thing I enjoy reading, because I get to do a lot of it keeping up with just some of the food blogs out there. And I keep adding more, and very rarely deleting any. More and more people have discovered the fun of writing food blogs, so there are more and more of them. I can’t keep up with them every day, so I work at it every few days, trying to read as many as I can.

spiced-peaches-bowlOne such blog that is very prolific is Al Dente (an Amazon.com sponsored food blog showcasing recipes from foodie authors). In this case it was Nigella Lawson. I used to watch her show on the Food Network (but I don’t think she has a show anymore; at least I haven’t seen one). This recipe came from one of her cookbooks (not the one I own). She was recommending the spiced peaches as a hot side for a Christmas ham. Sounded good, but I had a different use in mind. I wanted to serve them as a breakfast side dish.

I have one recipe that I’ve used for years for spiced fruit. But it makes a rather large quantity (since it utilizes cans of different fruit), so when I spotted this recipe that used just one large can of peach halves, aha! It’s got many of the usual ingredients in spiced fruit (cinnamon, cloves and a bit of vinegar) but also some more unusual things (sliced fresh ginger, chile flakes and rice wine vinegar instead of regular). The best part? It was EASY. QUICK.  Took about 5 minutes total start to finish. I highly recommend it. To accompany holiday breakfasts, or as a side for ham (served hot).
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Spiced Peaches

Recipe: Nigella Lawson, Nigella Express
Servings: 8

28 ounces peach halves in syrup
1 tablespoon rice wine vinegar — or white wine vinegar
2 short cinnamon sticks
1 1/2 inch piece ginger, peeled, thinly sliced
1/2 teaspoon dried chili flakes — crushed [maybe less if you don’t like plenty of warmth]
1/2 teaspoon kosher salt
1/4 teaspoon whole black peppercorn [I happened to use grains of paradise]
3 whole cloves

1. Empty the cans of peaches into a saucepan with their syrup.
2. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns, and cloves.
3. Bring the pan to a boil, and let it boil for a minute or so, then turn off the heat and leave in the pan to keep warm.
4. Serve the peaches with a hot ham, letting people take a peach half each and some of the spiced juice. Or serve it as part of a brunch, as I did. Any leftovers can (and should) be stored in a jar and then eaten cold with cold ham.
Per Serving: 91 Calories; 1g Fat (5.9% calories from fat); 1g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 130mg Sodium.

Posted in Miscellaneous, Miscellaneous sides, on July 24th, 2008.


balsamic onion marmalade
Have you ever heard or read about how hard it is to photograph brown and beige things? Hope you can even figure out this is onions! I had to balance some of the onions on a fork with my left hand and try to hold the camera steady AND click the shutter with my right hand. All to show some added depth to the photo. And although this may not look all that appetizing, it’s actually very good. Would I kid you?

After just stating yesterday that I didn’t have any posts waiting in the wings, I looked, and oh yes, I had this one. I hadn’t posted it because I made the onion pepper relish to go with the beef sliders for the 4th of July, and thought the two were too similar. This one is less sweet than the relish – more suited for a slab of grilled meat probably, than the burgers and accompaniments. I still have some of this in the refrigerator (as well as the relish from the 4th), and assume it will keep for another few weeks since it’s “pickled,” so to speak, with the vinegar. Hope so, as it was delicious and very suitable for some meat things. I used it on a sandwich last week too.

We had some friends over for dinner a few weeks ago, and with the pork roast we did on the rotisserie (that I’d brined) I wanted to serve some kind of sauce or salsa, or something. Found a recipe for a pork rib roast with this onion marmalade. It was just a perfect fit. And oh-my-goodness deliciousness. It’s not difficult, although it does take some time (total cooking time about an hour) to sweat down the onions, then to continue to cook them down to a jammy consistency. If you started this first (when about to make a dinner) it would be done by the time you were ready to sit down).

The recipe came from Food & Wine magazine, May 2008. If you want to do the pork roast, just brine it, bake or rotisserie it until it reaches an internal temp of about 133 degrees (still pink in the middle). Remove and let sit for about 5 minutes before slicing and serving with this cold, room temp or hot onion topping. The leftovers will keep for several weeks.
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Balsamic Onion Marmalade

Recipe: Food & Wine, May ’08.
Servings: 8

4 whole onions — peeled, sliced
1 tablespoon vegetable oil
1 pinch ground cloves
1/4 cup dark brown sugar
2/3 cup balsamic vinegar
1 1/2 teaspoons orange zest
salt and pepper to taste

1. In a large pot (large enough to barely hold all the onions) heat the oil until it starts to shimmer. Add the onions and cook over moderate heat until softened, about 20 minutes. Do not let them burn or brown.
2. Season the onions with the ground cloves, salt and pepper. Add the brown sugar and cook over moderately low heat until the skillet is dry, about 10 minutes. Add the balsamic vinegar and orange zest and continue to cook over low heat, stirring occasionally, until the marmalade is very thick, 30 minutes. Transfer the marmalade to a bowl, cover and refrigerate. Reheat, if you prefer it hot, just before serving, or serve cold, or at room temperature.
Per Serving: 65 Calories; 2g Fat (23.0% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.

Posted in Miscellaneous, Miscellaneous sides, on May 4th, 2008.

mango and strawberry salsa

Wow, is that not a gorgeous photo? If I do say so myself. Must be the colors, the mango, and the strawberry against the black bowl!

Sometimes recipes bear repeating. And sometimes when you change a part of a recipe it makes it different enough that you, my readers, need to know about it. Originally this recipe was for pineapple salsa, but one time years ago I didn’t have pineapple, and I did have mango, so made it that way instead. It was the same recipe, just different fruit.

The Pineapple Salsa was posted last year. However, I didn’t have a photo because that was just after I’d fractured my foot. Now we’ve got a photo, at least of this version! The other night I had some super thick pork chops from Niman Ranch (ordered online, and on sale some months ago). I brined them for a couple of hours, DH grilled them with our tried and true method (mark them over direct fire, then off to the side, reduced heat, until they reached 150 in the center) and served this salsa on the side. I didn’t have red bell pepper, so substituted strawberries. Delish.

If you click on this link for the Pineapple Salsa, just substitute mango and strawberry for the pineapple and red bell pepper.
Printer-friendly PDF recipe for Pineapple or Mango Salsa.

Posted in Miscellaneous, Miscellaneous sides, on April 19th, 2008.

yucatecan pickled onion relish

In our local area, we happen to frequent a Mexican restaurant called Jalapeno’s. Now, my DH isn’t all that crazy about Mexican food (he was raised in Ocean City, New Jersey, so what does that tell you – New Jerseyites don’t know from Mexican food – at least not the ones born prior to about 1980), but since I am a native Californian, Mexican cuisine feels like part of my DNA. I know it’s not, because I’m blond and blue-eyed, but tacos and enchiladas were part of my growing up, so at least in cuisine, I’ll claim it as part of my DNA. My parents and I craved Mexican food at least once a week, without fail. When we’d go camping every summer for two weeks, we were deprived of our favorite out-to-dinner menu, and usually the very next night back home, we were over at our favorite restaurant in San Diego, called Aztec Dining Room (it’s been closed for about 6-7 years now), enjoying our regular stuff. I still crave Mexican food on a regular basis.

We do have lots and LOTS of Mexican restaurants in our area, but not many that I consider fabulous. This little place, Jalapeno’s, is family-run, and you have to stand in line to order at a counter, then they deliver the piping hot food to your table.

Once in awhile I can get my DH to go there, but really not very often. So, when he spends a night on our boat in San Diego, unless I have other plans, I zip down to Jalapeno’s for dinner. I order a chile relleno, or maybe their delicious shredded beef tacos, or a cheese enchilada. They make their own chips and fresh tomato salsa. And, they also make a fabulous marinated carrot relish. It’s made in huge vats, it’s that popular, and all I’ve ever known was that it contained what you can see in it: carrot coins, garlic, onions, bay leaf and hot chiles. Oh yes, vinegar. We know the recipe is the family matriarch’s prized recipe. They won’t share it. Even our local paper requested it, and they refused. They sell the carrots, but they’re gosh-darned expensive, so I’ve been trying to figure out how to make them. Since I don’t cook Mexican food much, I’ve had a hard time finding any recipes for them, but then I’ve always been looking for a CARROT relish.

So, when I read an article by Steven Raichlen in Bon Appetit Magazine (May 2008 issue), it mentioned this pickled ONION relish, from the Yucatan. So, I definitely had to try it. It’s not difficult – you simmer the onions, garlic and salt in water for just ONE minute. Drain off the water, then add some white vinegar, bay leaf, allspice, pepper, oregano, cumin and water, then bring that to a boil, turn off the heat, cool and serve.

Nearly a year ago I posted a recipe for stacked enchiladas (a vegetarian casserole type dish with black beans) with an onion relish on the side. I’ve made it a couple of times because I love the onions as a garnish on sandwiches, but since this new recipe contains some of the ingredients I know are in Jalapeno’s carrots, I needed to try this.

They’re good – not by themselves, of course – but they didn’t taste like what I expected. They’re great on a sandwich and as a relish, but they’re quite piquant, tart, by themselves. I did sprinkle in some Splenda to the vinegar solution (after they were cooked), and I like them better. Perhaps when Jalapeno’s makes it with carrots – because they’re so sweet – they lend a general sweetness to the mixture on their own. I didn’t have any carrots, otherwise I would have added some to the onions, just to see how they would work. Because these are so easy to make, I’d definitely make them again, probably adding more garlic and perhaps sugar. Or, I may go to my previous recipe and add some spices to it, and see what that tastes like.
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Yucatecan Pickled Onions

Recipe: Steven Raichlen, Bon Appetit, May 2008
Servings: 10

6 cups water
1 large red onion — cut in 1/8-inch-thick slices, rings separated
2 whole garlic cloves — quartered
1 tablespoon kosher salt — coarse salt
1/2 cup white vinegar
3 whole allspice
1 whole bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano — preferably Mexican
1/4 teaspoon ground cumin
2 packets Splenda (or sugar) [my addition]

1. Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Drain off liquid.
2. Return onions and garlic to same saucepan. Add vinegar and all remaining ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat, cover, and cool. [Add Splenda at this point, if using.]
3. Transfer onion mixture to bowl, cover, and chill overnight. DO AHEAD: Can be made 1 week ahead. Keep chilled. Drain onions and serve.
Per Serving: 14 Calories; trace Fat (10.1% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 570mg Sodium.

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