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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in Appetizers, Miscellaneous, on August 17th, 2012.

tomato_jam

The good news is this stuff above has zero fat in it. Unless there is a trace of fat in the tomatoes. Just remember that tomatoes are actually a fruit. We tend to forget that. And actually, this saucy stuff took a bit of sugar, even though tomatoes are in their sweet prime here these days.

When I read the write-up and recipe over at Kate in the Kitchen, I was intrigued. I went off and did something else for several hours, and then got to thinking about Tomato Jam. It just sounded so interesting. I remembered it was from Kate’s blog (fortunately) so I quickly re-found it and saved it to my recipe software. Kate got the recipe from the cookbook: Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes. You can find the recipe at the Herbivoracious website.

In the ensuing couple of weeks I’ve thought about it several times. I take that as a sign that I’m supposed to fix something if I can’t get it out of my mind! Then when my DH happened to mention that our corner farm stand was offering 10+ pounds of tomatoes for $10, I said sure, do it. So obviously, I had a few tomatoes to use up. After two rounds of caprese salad, I gave a couple of tomatoes away, then STILL had about 8 tomatoes. Tomato jam, coming up!

The jam is cinchy easy to make. Truly. I tweaked the recipe just a little – both from the original and Kate’s too, but not by much. I used less salt, less sugar, and maybe a tetch more rosemary. I love rosemary (Kate doesn’t, so she used lemon thyme, oregano and parsley, I think she said, instead of the rosemary). As you can see, the recipe can be altered to suit you or your family. You and your taste buds.

tomato jam1

The tomatoes are peeled raw (top photo)  – providing you have the Messermeister Pro Touch Swivel Peeler (otherwise you need to dunk them in boiling water for a minute and peel them hot) and chopped, then combined in a good, sturdy pot with all the other ingredients (lower photo) to simmer gently for an hour or more. It oozes out a lot of juice, but by simmering it long and slow, eventually all the watery juice boils off, leaving you with a jam consistency.

The recipe below makes about 1 cup. But you may want to make more. It surely could be canned too (in a water bath), then you could put it on your pantry shelf for up to a year. You could freeze it in small containers and it would keep for at least a year also. Or, make it in a small batch and use it up within a week. I’d really be surprised that it wouldn’t keep longer than that – it’s got a lot of sugar in it – it’s like fruit jam, so why wouldn’t it keep? If anybody knows more about that I’d welcome comments. I have a condiment in the refrigerator that I made 6 months ago (the sauce from the Ribeye Steaks with Amazing Glaze). It’s still just fine – no mold or off flavors.

tomato_jam_on_cream_cheese

What I didn’t know was what I was going to DO with the stuff. So okay, I have about a cup of tomato jam. Now what? I went on the trusty internet – amazing what you can find if you look – I discovered it’s great over cream cheese. (It was fantastic that way – loved it!) It makes a great condiment on meat sandwiches. It can be used instead of ketchup. And it can be served on toast in the morning too. I’m thinking it would be great on a piece of grilled fish. Or grilled chicken. There are plenty of recipes for tomato jam out there – all different. Every one of them has a little different use for it.

What I liked: the flavors, of course. I just love complex flavors and there are ample (from the tomatoes themselves, the rosemary, the lemon zest although you really can’t pick that out, and the lemon juice). This jam is very versatile.

What I didn’t like: well, if I’d made a big batch, apparently it would take awhile to cook it down (maybe more than 2 hours) but doing just this batch was fine. Love the stuff. Nothing I didn’t like!

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Tomato Jam

Recipe By: Adapted slightly from Kate in the Kitchen blog 7/2012 (she got it from Herbivoracious, a cookbook).
Serving Size: 10
Serving Ideas: Use as a topping on cream cheese. Or with some kind of stinky cheese (Camembert, for instance), even Brie. With crackers. Can be used in lieu of ketchup in a sandwich (roast beef, tomato slices, lettuce or a ham sandwich, oh yes!). And truly, you COULD put it on toast in the morning. You’d be hard pressed to know it’s not a berry jam if you weren’t able to see the tomato-y color. I think it would be great with fish or chicken. Even as a condiment on a big, honkin’ ribeye steak. Beef and tomatoes are a match made in heaven anyway!
NOTES: The sugar has been reduced – depending upon how sweet the tomatoes are, you may want to adjust the sugar further. The original called for 3/4 cup – that’s definitely too much!

1 1/2 pounds fresh tomatoes — peeled, chopped
1/2 small red onion — diced finely
1/2 cup sugar — or less
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon kosher salt
2 tablespoons chopped fresh rosemary
1 pinch saffron threads
1 pinch crushed red pepper
Fresh ground black pepper

1. Peel tomatoes and chop coarsely.
2. In a medium saucepan, combine all the ingredients except the black pepper. Bring to a boil, reduce the heat and allow to simmer until the jam has thickened, about an hour or more. Stir every few minutes while it simmers. Add pepper.
3. Allow to cool (it thickens up as it cools) then store in refrigerator. Use within a week or freeze it. Or can it. Yield: 1 cup
Per Serving: 56 Calories; trace Fat (3.5% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 194mg Sodium.

Posted in Miscellaneous, on July 22nd, 2012.

little_girlies_green_sauce_spoon

It’s been years ago that I found this recipe on a MasterCook (that’s the recipe software I use) user’s group recipe exchange. What got me was what she wrote about it – that she makes it up on Sunday, uses it for a family barbecue and always has leftovers to use all week long on everything you can think of – chicken, fish, even tomatoes and other veggies.

I think the gal who uploaded it was Terry Pogue – at least that’s the name I have on my original sheet for this. Whether it’s her original recipe, I don’t know. I also found it online at www.cookingjunkies.com and her name is associated with the recipe there as well. I just want to give credit where it is due. I’d want other people to do the same for me. The point is – I have no idea whatsoever what the title means or where it came from.

green_sauce_sausageIt’s not news that I love cilantro. And avocados, so putting the two together can just be a perfect duo for me. What makes this different is the addition of vinegar and water (plus the green onions, serrano chiles and a little bit of olive oil). We were grilling ribs (it wasn’t meant to go with the ribs since they had lots of barbecue sauce on them already) and some Italian sausages, so I made up a batch of the sauce – it makes a LOT – and served it that way. Not everyone at our dinner took any of it to go with the sausages, but those who did said they liked it a lot. I liked it a lot. Next time I think I’d make a 1/3 recipe (using one avocado) which would be fine for a dinner for 4-5, I think. It had to have made nearly 3+ cups of sauce. I gave half of it to our daughter-in-law, Karen, and I still have a big bowl of it! You don’t use a lot of it. It doesn’t stick much to the meat – you kind of dip it into it and try to get some onto the fork. It’s not a smooth sauce at all – it’s chunky and liquid, actually. Which is why I added less vinegar and water to it than indicated. Perhaps it depends on how much cilantro is in a “bunch,” too. Seems to me that cilantro bunches have less cilantro in them than they used to – do you agree? Maybe making the cilantro mixture in the blender would also emulsify it better as well. I just stirred it in at the end. The avocados are diced up and added after you’ve mixed everything else.

What I liked: the piquant taste (piquant=tart, from the vinegar), but it goes exceedingly well with a piece of protein. There’s almost no fat in it – I added about 2 T. to the entire recipe, so really hardly any at all. With all that acid, the avocados stayed perfectly green for many days.

What I didn’t like: it was just a tad too soupy to me, so that’s why I’ve reduced the vinegar and water in the recipe below – add more if you think it needs it. You don’t want it floating all over your plate!

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Little Girlie’s Green Sauce

Recipe By: Adapted from a recipe at cookingjunkies.com
Serving Size: 15
NOTES: Make a batch and serve it on everything for the rest of the week – grilled chicken, fish, tacos, steak, roast chicken. Try it on sliced tomatoes too. You can make this in a food processor also, but the blender works better for finely mincing the chile peppers.

3 bunches cilantro — chopped (if small, use another bunch)
2 bunches green onions — white part and some green
3 whole serrano peppers — cored, chopped
3/4 cup water
3/4 cup white vinegar
A drizzle of olive oil
3 whole avocados — (3 to 4) cut in tiny dice
Salt and freshly ground black pepper to taste

1. Roughly chop cilantro, and green onions and place in bowl.
2. Add chilies, vinegar and some water in a blender and blend until minced. Add remaining water, then add this to bowl. Add finely diced avocados. Drizzle with olive oil, salt and pepper to taste.
Per Serving: 68 Calories; 6g Fat (73.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.

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

asparagus_pesto_spoon

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

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

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

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

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

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

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

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Asparagus Pesto on Broiled Lemon Salmon Filets

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

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

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

Posted in easy, Miscellaneous, on June 10th, 2012.

chimichurri_sauce

Like parsley? Like garlic? Well then, you’ll like chimichurri sauce, an Argentinian jewel to accompany grilled meats. VERY simple to make!

It was about 20 years ago that I first heard of chimichurri sauce. We went to a Brazilian restaurant in our area and were entertained with the very elaborate and dramatic meal containing several courses and the long sword of grilled meat they delicately sliced off at the table, right onto your plate. Each person had his/her own little bowl of chimichurri to use on the meat, or you could dip bites into it. I liked it enough that I asked for seconds, and asked the waiter for more information about what was in it. We’ve been served it several times in the interim at other restaurants that have some kind of grilled meat.

Actually chimichurri is an Argentinian invention, and as I did some research about it I’ve discovered that variations abound, like any other culture/country related dish. As an example Italian Bolognese sauce (or Sunday Sauce, as it’s often called), even Mexican salsa, or the British favorite, lemon curd. So it is with chimichurri. One I found from an Argentinian, said that they never add oil to their sauce. Hmmm. I’ve only had it with oil. Many others add tomatoes – to some it’s an essential part of the dish. I didn’t add them, preferring to make it more green only. So, you see, you can make it your own if you wish. This recipe may not be authentic at all, but I’ll just say one thing – it’s fabulous!

My hubby and I are still taste-testing grass fed beef, and am happy to report that we found a local purveyor we really like. Before I tell you about it/them, I want to try the steak another time. You know that adage, first time’s a charm? We’ll make certain the second steak is equally good before I share. So we grilled the said ribeye steak in our time-honored method (see Grilled Ribeyes with Amazing Glaze) but didn’t do the Amazing Glaze this time because I was making the chimichurri sauce.

ribeye_chimichurri_sauceNot having a favorite recipe for it, I looked up several before deciding what to do. Eventually I made it simple on myself and used the food processor. I took ingredients from several recipes and made my own combination. I whizzed it up just a tad too long – you really want to have some parsley texture – the parsley got a little lost when I pureed it. Read the instructions before making this – read it all the way through. I also used lemon juice in mine because I didn’t have any limes on hand. But lime is the preferred citrus for chimichurri.

With just half a recipe I still have nearly a cup left after the one dinner. So you might not want to make the whole thing unless you’re feeding a crowd. I think garlic loses its pungency too, after it sits in the refrigerator for even a day, let alone a week! Probably wouldn’t keep that long anyway.

What I liked: the potent garlic and parsley flavors. Loved it. Loved it. Loved it. It has powerful flavors – you need to love garlic and parsley for sure! It’s also VERY easy to make.

What I didn’t like: nothing really – just don’t over-process it- leave some texture.

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Chimichurri Sauce

Recipe By: Loosely based on a Tyler Florence recipe
Serving Size: 12
NOTES: Tomato is an optional ingredient – some Argentinians use quite a bit. They probably wouldn’t make it in a food processor, though. And many native recipes don’t even add oil to it!

6 large garlic cloves
1 whole jalapeno — seeded, chunks
2 tablespoons yellow onion — coarsely chopped
1/4 cup red wine vinegar
1 bunch fresh flat-leaf parsley — chopped in big pieces
1 1/2 tablespoons dried oregano — (use 3x as much fresh if you have it)
2 whole limes — juiced [use lemons in a pinch]
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

1. Into the bowl of a food processor fitted with the steel blade and with motor running, drop the garlic cloves, then add jalapeno and onion. Process until it’s finely minced.
2. Open the bowl and add the vinegar, parsley, oregano, and lime juice. Process JUST enough to coarsely chop all the parsley, then add the olive oil, salt and pepper and continue to process, but do NOT puree completely. You want to have some parsley texture. Set aside for at least an hour to allow the flavors to marry.
3. Spoon some chimichurri over grilled meat and serve with the remaining sauce at the table.
Per Serving: 170 Calories; 18g Fat (92.3% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 160mg Sodium.

Posted in Miscellaneous, Pork, Sous Vide, on April 3rd, 2012.

pulled_pork_sous_vide_131

Another experiment with sous vide cooking. This time I made pork shoulder (pork butt), cooked it at 140° for 48 hours. And I served it with a very tart North Carolina vinegar sauce instead of the usual ketchup-based barbecue sauce that’s more typical. Mostly I did that because my DH is a diabetic and very rarely eats pulled pork because the traditional BBQ sauce just sends his blood sugar skyrocketing.

At least once a week I’m experimenting with my SousVide Supreme Sous Vide Water Oven. Not every dish I’ve made has made it to a post on my blog, as I’m not experienced enough yet. One pork dish I made was not very good (pork chops were too thin, I think, so it overcooked). I’m liking the long, slow cooking for more things – the less tender cuts. Not steaks and such – they are best with relatively little sous vide cooking. I had a big chunk of pork in the freezer – I’d purchased a gigantic pork shoulder a month or so ago, at a great price and cut it up into smaller cooking portions. But I didn’t have a sous vide cooker then. So the meat was just vacuum sealed with nothing whatsoever in it. I decided to just go with it that way. Nothing else in the pouch but the meat. No salt. No pepper. No onions or seasonings of any kind. I knew I’d need to doctor it up with seasonings later.

So I did some reading about barbecue sauces. Goodness, but there are a lot of different types. I knew there was a Memphis style, and St. Louis style, but that was about it. Referring to one of my Steven Raichlen books, Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes, I hunted through all the dozens of possible permutations, trying to find one that was low on sugar. We’re mostly tuned into such sauces containing lots and lots of ketchup. Then I read about the sauce that is the favorite with folks in North Carolina. It’s a vinegar sauce and has nary a teaspoon of tomato in it – like ketchup or tomato paste.

pig_picker_pucker_sauce_ingredientsSo here’s what’s in it – onions sliced thin, apple cider vinegar, water (not pictured), red chili flakes, sugar, salt and pepper. It’s not cooked. You merely combine the ingredients in a bowl (non-reactive) and stir it up. I made it ahead because I wanted the onions to soften a bit in there, which they did. Not only did they soften in texture, but the soaking takes away some of the fresh astringency from raw onions. I covered it and just let it sit out on the counter for several hours.

What you need to know about this sauce is that you combine it with the shredded pork and the meat just absorbs a lot of the vinegar sauce. No, it’s not sour (because the meat has a lot of sweetness to it). You’d think it would be sour. I was unsure enough about this sauce that I took a piece of pork and gingerly dipped it into the sauce to sample it. Oh my. GOOD. Amazing, I thought.

I cut up some green cabbage and put just a little bit of the vinegar sauce on it and served that with the sliders – to put onto the sandwich itself. The meat – so tender and juicy. I added about a cup of the onions and vinegary sauce to it and let it sit for about 5 minutes before I set out the slider buns, the meat, the cabbage. I let everyone make their own sliders. I also made a delicious cabbage salad which I’ll post in a couple of days.

What I liked: the texture and taste of the pulled pork. It was incredibly tender after 48 hours of sous vide. The vinegar sauce was outstanding. I loved it! For left overs I put out regular barbecue sauce (bottled) and some eaters had some of that too.

What I didn’t like: nothing. It was really, really good.

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Pig Picker Pucker Sauce

Recipe By: Steven Raichlen’s Barbecue Bible: Sauces, Rubs and Marinades, 2000
Serving Size: 12
Serving Ideas: This sauce is best with pulled or chopped barbecue pork (this amount will saturate about 4-8 pounds of meat). If desired, reserve just a little bit to pour and mix over some chopped cabbage (which you can pile onto the sandwiches). This style of tart sauce is from North Carolina, an area that has no interest in sweet tomato or ketchup-based barbecue sauces.

1 1/2 cups cider vinegar
3/4 cup cold water
2 tablespoons sugar — or to taste (I used Splenda)
1 tablespoon hot pepper flakes
1 small onion — thinly sliced
1 1/2 tablespoons kosher salt — or to taste
1/2 teaspoon freshly ground black pepper

1. Combine all the ingredients in a ceramic or glass (not metal) bowl. Stir to dissolve dry ingredients.
2. Can be made ahead, but can also be made just before using. It’s best added to the meat and allowed to soak in some before serving. If it’s allowed to sit awhile it will mellow-out the onions a little bit.
Per Serving: 16 Calories; trace Fat (0.8% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 706mg Sodium.

. . .This recipe hardly even deserves an entire recipe box listing – it’s just pork shoulder, vacuum sealed, done in the sous vide for 48 hours. Done.

Pulled Pork Sous Vide 140°

Serving Size: 8

3 1/2 pounds pork shoulder

1. Preheat sous vide to 140°.
2. Vacuum seal the pork and place in sous vide. Cook for a minimum of 24 hours, and up to 48 hours (do the 48 if you can).
3. Remove meat, trim away visible fat and shred pork by hand or with a fork.
Per Serving: 352 Calories; 27g Fat (70.2% calories from fat); 26g Protein; 0g Carbohydrate; 0g Dietary Fiber; 106mg Cholesterol; 97mg Sodium.

Posted in Desserts, Miscellaneous, on April 1st, 2012.

lemon_curd_ATK

Have you made lemon curd before? I’ve made it oodles of times, but not since last March. I wrote it up here on my blog then. I read a description of lemon curd in the America’s Test Kitchen Family Cookbook – they called some versions teeth-achingly sweet. Gosh, yes. That’s what mine was in 2011. The folks at ATK decided to fix it, and yes, they did. This is my new go-to lemon curd recipe. I didn’t enhance the photo at all – it’s all the egg yolks that give it that deep golden color.

I’d offered to take lemon curd to a friend’s home for a St. Patrick’s Day book group meeting. Each year the hostess and her wonderful husband make an Irish repast for our group. And mid-way through our book meeting they also serve multiple desserts. They make raisin scones too, and it’s for the scones that I usually offer to make lemon curd.

Remembering that last year’s version was too sweet, I pulled out cookbook after cookbook and compared the recipes. Some had nearly double the amount of sugar per lemon juice quantity of others. Whoa! No wonder I was overwhelmed with the sweetness! I should have just gone to my well-used The America’s Test Kitchen Family Cookbook. Every recipe turns out superbly from that cookbook. With copious lemons on our Meyer trees, it came together in a hurry. I really liked the addition of a few tablespoons of heavy cream at the end. It just smooths it out, somehow. I chose not to strain it (to remove the bits of lemon zest and any eggy things). I chilled it in a bowl over ice and gave it to the hostess. But not without a couple of teaspoons to taste, of course! It’ll be my forever favorite, I suspect.

What I liked: it’s easy. Delicious. Just the right amount of sugar to lemon ratio. It will keep for several weeks too, if it were to last that long. I gave all of it to my friend, so there isn’t any left over here at my house! Guess I’ll just have to make it again. I scaled down the recipe to use 4 egg yolks and 1 whole egg, FYI.

What I didn’t like: nothing at all. Perfection.

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Lemon Curd (America’s Test Kitchen)

Recipe: America’s Test Kitchen Family Cookbook
Serving Size: 12 (maybe a lot more)
NOTES: This really takes no time to make and it’s SO much better than the store-bought type. I also like this recipe because it’s not teeth-achingly sweet. It’s “just right.”

7 large egg yolks
2 large eggs
1 cup sugar — + 2 tablespoons
2/3 cup fresh lemon juice
1/4 cup lemon zest
1/8 teaspoon salt
4 tablespoons unsalted butter — cut in 1/2 inch pieces
3 tablespoons heavy cream

1. Whisk the egg yolks, whole eggs and sugar together until just combined. Whisk in the lemon juice, zest and salt.
2. Transfer the mixture to a medium nonreactive saucepan, add butter, and cook over medium-low heat, stirring constantly, until the curd thickens to a thin sauce-like consistency, about 5 minutes.
3. Strain the curd immediately through a fine-mesh strainer into a clean nonreactive bowl and stir in the cream. Cool and chill completely.
Per Serving (probably high as I think this will serve more than 12 scones!): 163 Calories; 9g Fat (48.8% calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary Fiber; 175mg Cholesterol; 37mg Sodium.

Posted in Beef, Miscellaneous, on February 19th, 2012.

watermelon_barbecue_sauce

This barbecue sauce is so different than almost anything you’ve ever tasted. Who would ever – ever – think of making a barbecue sauce with watermelon? You need to like sweet BBQ sauce, however, to like this. It’s really very sweet. If that meets with your taste, you’ve just got to try this.

A couple of weeks ago I went to a cooking class with a different instructor. It was all about flank steak (pictured above). I really thought we were going to learn all about the meat itself – the chemistry of it, I suppose – the why of flank steak recipes. Flank steak is such a different cut of meat. Not that the instructor didn’t mention a couple of facts about flank steak – she did – but it was about 2 sentences and then she was off and running with a recipe. I expected at least one recipe (out of 5) that required a marinade, when in fact, not even one of them was marinated.

image imageNow my understanding about flank steak is that, of course, it’s extremely lean. Probably the leanest beef cut in the animal.

Here in the photo at left you can definitely see the lengthwise striations (the grain) in the meat – an important point since those long meat strands contribute to the toughness of the meat. Your butcher will have removed the fat flap and silverskin, so all you really see is the very lean meat. In the photo at right you can see the very thin slices that are ideal for flank. The thinner the better. You always want to slice flank steak across the grain. And if you can do it on an angle, you’ll get a nicer (bigger) slice of meat, and it’s a more attractive portion for serving.

cuts_of_beefFlank steak used to be considered a poor man’s meat, since the cut was not as desirable as other steak types. And it still is a distant cousin of  a Porterhouse, of filet mignon. Yet it’s not inexpensive today – over time it became more popular and therefore the cost of flank steak has risen considerably in the last 50 years. The problem with flank steak is that it’s a muscle meat – it is exercised with every step a steer makes. See the chart above – the flank is on the underbelly (see turquoise section just above the steer’s privates). Hence it has lots of connective tissue which is why it’s often a tough piece of meat.

There are two methods of tenderizing flank steakwith an enzyme (like papaya, pineapple, fig, kiwi and ginger) or with an acid (citrus juices, soy sauce, vinegar). Both methods work and they both have their pluses and minuses. One of the minuses is that enzymes mostly sit on the top of the meat and if you marinate meat for very long the exterior of the meat becomes mealy when cooked – because the enzymes don’t penetrate the meat, but stay over-concentrated on the surface. I’ve had that happen but never understood why. I learned more about flank steak in 10 minutes of reading my reference book On Food and Cooking: The Science and Lore of the Kitchen this morning than I did in a 3-hour cooking class. That is my go-to book for understanding the science/chemistry of just about any food I might consume. And as for marinating – definitely my choice is to use an acid – and if it marinates overnight at least, you’ll end up with a much more tender piece of meat.

Now, back to the cooking class. I may not prepare a single one of the meat recipes from the class, although IF I decided to marinate the meat, all of the recipes would be improved. In all 5 recipes, the meat was too tough for me. And hard to eat in a classroom setting with just a regular knife. There were 3 sauces that went with the flank steak (one a salad dressing, and two sauces). It’s the sweet barbecue sauce that I’m going to share today. It was very good. Really, very, very good.

You need to love a sweet sauce, or you won’t like this at all. Since my DH is diabetic, I’ll need to use very little of this sauce on anything I might make. It contains a lot of ketchup, which also contributes to its sugar content. When I tasted the first bite of the finished sauce my mind immediately did a Proust-ian moment, the whole thing about our memories of food, like Proust’s madeleines. Anyway, my brain said watermelon rind pickles, a memory I dredged up from my childhood and long-lost relatives. There aren’t any watermelon rinds in this sauce, though – it must have been the proportion of acid to sugar that made me think pickles. But that gives you a clue as to whether you can taste the watermelon in this barbecue sauce? Yup, you sure can! I’m going to try a few of these recipes in coming weeks – using a marinade. I’ll let you know how they turn out, but meanwhile, the sauce is excellent and worth making. And if you ever have some leftover watermelon and everyone is tired of it – you now know what to do with it!

What I liked: the watermelon flavor that certainly came through. The sauce is reduced down (the watermelon provides a significant amount of fluid to the sauce, so it needs to be rendered down to a thicker consistency). It would be good on any meal – beef, pork or chicken. I wouldn’t do it on fish – not the right kind of sauce for fish. It should keep for weeks in the refrigerator.

What I didn’t like: really, nothing. It is sweet, though, so I’ve reduced the amount of honey added to the sauce as you’re cooking it.

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Watermelon Barbecue Sauce

Recipe By: Katherine Emmenegger, Great News Cooking School 2/2012
Serving Size: 8
NOTES: I reduced the amount of honey in this recipe – if you like the sweet, add another 2 tablespoons.

3 cups watermelon — seedless, diced, pureed in blender to make 2 cups puree
2 tablespoons honey
2 cups ketchup
1/4 cup cider vinegar
1/2 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon liquid smoke flavoring

1. Add all ingredients to a heavy-duty saucepan.
2. Simmer for about 40 minutes, or until the sauce reaches a thick consistency (or to taste).
Per Serving: 99 Calories; trace Fat (3.7% calories from fat); 1g Protein; 25g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 720mg Sodium.

Posted in easy, Miscellaneous, Salad Dressings, on January 21st, 2012.

sweet_spicy_horseradish_dressing

Oh my goodness. Oh my gracious goodness, are you going to like this stuff. I could hardly keep my tasting spoon – that very spoon you see in the photo – out of the cruet.

It has so many possibilities – on a salad, yes, even a green salad. Or on sliced tomatoes. On green beans. On steamed cauliflower. On broccoli – oh yes, broccoli for sure. Or on some sliced beef (fresh out of the oven or with leftovers), or some sliced leftover pork roast. Or a dunk for shrimp. Or, or, or! The list could be endless.

The venerable duo of Amanda Hesser and Merrill Stubbs have their own website. If you’re not already reading it, you should be – Food52. They’re the hard-working team who created (edited and wrote) the monstrous cookbook, The Essential New York Times Cookbook: Classic Recipes for a New Century. Sorry for mentioning that book so frequently, but I surely do love that cookbook! Anyway, after Amanda and Merrill collaborated on that book, they decided to start something else because they so enjoyed working together. That’s what Food52.com is all about. That’s food 52 weeks a year, and a good part of their blog come from contributions from home cooks just like us. This recipe included.

As a part of their blogging (and it’s an ongoing thing) they have contests for everyone’s favorites. I think the duo does most of the honing down of lists, then they ask readers to try them, taste them and vote. As a result of that contest, a book was written, The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks. I gave the cookbook to two of my friends for Christmas. I wanted one for myself, but I know where all the recipes are on the site, so I printed out the ones I knew I’d want to try and have already prepared two of them. So far, so good! If you want to look at the contest winners, you can do just that with this link. This particular recipe by “linzarella” won for a category they call “wildcard.”

This dressing – or sauce – has such an unusual list of ingredients – it drew me in immediately. It’s yogurt, some crème fraiche, honey, lemon juice, lemon zest, Dijon, prepared horseradish, salt and pepper. That’s it. Combine it in a bowl, or even easier put it into a lidded jar and shake. Done. How easy is that?

secret_sauce_ingredients

Having read what people had to say about this recipe, I know that it’s delicious on green salad, even though that probably wasn’t its original intent. As Linzarella explained about her development of the recipe, she isn’t a fan of chiles, so she uses horseradish as a way to gives things a kick. What would it be good on? Sliced tomatoes. As a dip for artichokes. Or asparagus. It has a hint of sweetness to it, and you don’t use much on any one serving. I could even see it as a dollop on sliced oranges. You might think the horseradish would overwhelm – it doesn’t AT ALL. Unless you don’t like horseradish, in which case stop reading. It could be a dip – for vegetables even. And I’m always wanting some kind of something to put on top of leftover meat or fish – like chicken, shrimp, sliced beef (this would have a natural affinity for sliced roast beef), even pork, or lamb. Ah, halibut. My mouth is watering . . . Someone suggested it would be good with corned beef and cabbage. Sounds divine. Or if you’re wicked, just spoon it out of the bowl directly to mouth. Do note, using about a tablespoon per serving, there are just 22 calories and 1 gram of fat. This recipe is going onto my Carolyn’s Favs list, just so you know, in case that tells you anything!

The photo at right shows some of those Kumato tomatoes (they’re really good in case you haven’t tried them) with a dollop of the sauce on top, some freshly minced rosemary and a few little pieces of kumquat. And a little pepper too. This was absolutely delicious!

What I liked: oh, ahhh, just everything about it. Can’t wait to find other things to use it on … . .

What I didn’t like: can you guess? Nothing at all!

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Sweet and Spicy Horseradish Dressing

Recipe By: A winner of the Food52 contest (a contributor named “linzarella”)
Serving Size: 12
NOTES: Makes about a cup. Use this on just about anything – vegetables, salad, potatoes, noodles, rice.

1 whole lemon — [zest and half of the lemon juice]
3 tablespoons creme fraiche
3 tablespoons yogurt — full-fat, plain [I used Greek yogurt]
1 tablespoon honey
2 tablespoons prepared horseradish
2 tablespoons dijon mustard
1 pinch salt
1 pinch freshly ground pepper

1. Zest the lemon, then juice half of it. In a jar, combine juice & zest with remaining ingredients, stir, then cover the jar and shake.
2. Taste and adjust to make it spicier, creamier, or sweeter to your preference.
Per Serving: 22 Calories; 1g Fat (48.6% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 54mg Sodium.

Posted in Miscellaneous, on October 27th, 2011.

comeback_sauce

It was just a few weeks ago – I was a real neophyte when it comes to Comeback Sauce. So much a neophyte that I’m like a dummy falling off an okra truck, if you get my drift. In other words, I’d never even HEARD of it. My ears perked up at the phrase. Actually, I was watching the Nate Berkus Show, and he had two of the stars on his show from The Help, and they did a cooking segment with Aaron McCargo, Jr. of the Food Network. Aaron had made a sauce and one of the guests said “oh, it’s something like Comeback Sauce.” Huh?

So, within half an hour I’d gone online and researched all about the stuff. What it is, is a cross between a remoulade sauce and Thousand Island dressing. The common denominators of nearly all of the recipes are: mayonnaise, ketchup, chili sauce, lemon juice and pepper. And sometimes Worcestershire sauce. I visited half a dozen Southern websites, and yes, I found a few boring-looking-sounding versions. Mostly they were equal quantities of mayo and ketchup and a ton of finely ground black pepper. None of those appealed to me, so I kept researching. I looked in my meager Southern cookbooks (no recipes for it there). But finally, I clicked on an online search result for Deep South Dish, a blog just chock-a-block full of Southern down home recipes. And sure enough, Mary had a recipe for a much more sophisticated version she calls Mississippi Comeback Sauce. She and I had a several-day email conversation about it and I promised to let her know once I made it. She also said it was fine if I put her sauce up here on my blog.

Assuming you enjoy reading all of this kind of extraneous trivia I bring you on this-here blog, you’ll need to humor me now as I explain a bit about the history of this sauce. It’s Mississippi born and bred. There is no wikipedia entry for it (at least not yet – Mary, you ought to start one!). I found an article written in the Clarion Ledger (the daily newspaper in Jackson, MS) back in 2001 which documents (sort-of) what they know about the sauce. It seems that it originated in a Greek restaurant called The Rotisserie in Jackson, Miss. a long time ago. It’s mentioned in newspaper archives back in the 1920’s and 30’s. But the sauce came into its own at The Rotisserie, and within a few years all of the other Greek restaurants in Jackson also had it on their menus too, or at least it was served in all of these other restaurants. Originally it started as a salad dressing. As time went by the restaurants began using it as a universal sauce – a dip for fries, a condiment to be served with onion rings or fried mushrooms, a dip for crudités. Eventually the sauce spawned to other non-Greek restaurants and it even became a side dipping sauce for french fried dill pickles. According to Mary, the sauce can be used on EVERYTHING. Sure, it can be a salad dressing if you enjoy the thousand island variety. I might use less of the ketchup if I were using it for salad dressing.

So, the other day I just had a craving for a BLT. Rarely does that kind of food craving take over – not that I don’t like BLTs, I do, but I try not to eat much bread if I can help it. We won’t talk about the fat in the bacon, or the mayo! Just the bread! In this case I just couldn’t help it. My DH made a trip to a little local bakery that makes lovely, thin-sliced soft white bread. While he was gone I decided to whip up the Mississippi Comeback Sauce according to Mary’s recipe. I used it to slather on the bread, and made the sandwiches with gorgeous heirloom tomato slices, Trader Joe’s thick-sliced bacon and some lovely purple-green-leaf lettuce. Here’s the photo:

BLT_with_comeback_sauceThe dark/black part in the photo at right is the purple lettuce. Under that the tomato, and the bacon on the bottom. You can barely see the Comeback Sauce slathered on the top and bottom slices of bread. But it’s there. And it was delicious. I should have toasted the bread. Just plain forgot!

Mary suggests it on a fried bologna sandwich, as a dip for fried green tomatoes, fried oysters, boiled shrimp or fried shrimp. None of those things are regulars on my dinner menus. Well, maybe some kind of shrimp, but not fried. There’s a restaurant here in our local area called Nieuport 17 that serves a luncheon dish – I think they called it Open Faced Shrimp and Avocado Sandwich. It’s a thin slice of bread, slathered with remoulade, topped with big halved shrimp slices, thin slices of avocado and a little bowl of remoulade on the side and a lemon slice to squeeze over the top. I’ve not been there for years for lunch (it used to be a great place to take customers) but I’ve been a fan of that sauce for years anyway. Now, the switch to Comeback Sauce should be an easy transition. Thanks, Mary!

What I liked: how easy it is to make; it’s really tasty. Yes, it’s a bit peppery, but not overly so. It’s tangy and tart at the same time. I can see it being a great drizzle on top of summer sliced tomatoes.

What I didn’t like: nothing at all.

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Mississippi Comeback Sauce

Recipe By: Mary at Deep South Dish blog

1/4 cup olive oil
1/4 cup chili sauce — bottled
1/4 cup ketchup
1 teaspoon spicy mustard — (Creole mustard)
1 cup mayonnaise
8+ turns of the pepper mill, or more if desired
2 dashes hot sauce
1/4 teaspoon Cajun seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons fresh lemon juice — (or more if desired)

1. Combine all ingredients in blender and process until smooth.
2. Pour into a refrigerator jar or lidded container and store in refrigerator.

Posted in easy, Miscellaneous, on August 26th, 2011.

lemon_shallot_relish

A couple of weeks ago my good friend Darci (who happens to be our decorator too, pictured below) told me about a grilled pork chop dish she’d made with a lemon shallot relish on top. She liked it so much, a week later she made it again and served it to 18 people. I asked more questions and since we have a lemon tree, I knew I wanted to try it. The recipe comes from the Food Network, from Aaron McCargo, the guy who won last summer’s Food Network star. His show appears on the online Food Network site, but it’s not showing at all on the West Coast. At any rate this was his creation, and it’s inspired, for sure.

At first, I didn’t think the topping was actually a chutney. But, after reading all about chutneys at wikipedia, I’ve had to change my thinking. What we, as Americans or Western Europeans, know as chutneys comes from the type of fruit-based concoctions that originated in India (like Major Grey’s jarred chutney). These are generally fruit, vinegar, and sugar cooked down to a reduction. That’s certainly my thought about the contents of a chutney. Wrong. Well, maybe not wrong, but partly. Really, a chutney can be vegetables too, and they don’t have to be cooked. They can be savory or sweet, spicy or not. And they can be dry also.

So, back to this recipe, now that we’ve verified that yes, the lemon shallot mixture is a chutney. But, you can call it a relish. Or even a salsa. Whatever, just make it, okay? It takes but a few minutes to mix up, providing you have fresh shallots, lemons, some fresh tarragon, fresh chives (both herbs I had in my garden) and a little glug of olive oil. The recipe calls for Meyer lemons (they’re sweeter than regular lemons, remember) but am sure you could use regular ones – you’d just need to add more sugar or sweetener.

lemon_shallot_relish_in_dishFirst you need to make the lemon supremes – that means cutting off the peel and gently slicing toward the center on either side of each membrane to release the little wedge of luscious fruit. I used just one Meyer lemon for our 2-person serving, but my Meyer lemons are very big (meaning I halved the recipe).

Then add the thin slices of shallot (yes, leave it raw), chop up some chives and fresh tarragon, sugar, salt and pepper. I tasted it at that point and added a bit more sugar because I thought it needed it (actually I used Splenda, but you could use any kind of sweetener like agave too). Then I added the olive oil, salt and pepper. That’s it. Easy, right?

According to Aaron’s recipe, this can be served on top of pork, fish or chicken. So I veered off a bit and used it on top of a nice thick slice of leftover pork roast. I cut it thick so it would sort-of replicate a pork chop. By the way, if you want to make the pork chop part of Aaron’s recipe, just click to the website for that part. I heated the leftover pork in the microwave for about 40 seconds (I didn’t want to cook the pork any further), then spooned the relish on top.

How was it? Absolutely delicious. And once I spooned the relish on top of the pork there was a bit left over, so I drizzled that over some fresh tomato slices I was serving with dinner. That was fantastic! With the juicy lemon supremes in the mixture, and the added olive oil, this was a vinaigrette. Delish. MAKE THIS!

What I liked: everything about it – piquant, sweet, savory all at the same time. The fact that the juice leftover made a delicious vinaigrette to drizzle on fresh tomato slices. Or any kind of veggie for that matter.

What I didn’t like: not much of anything, really. Adjust the sweetness to suit your lemon-tartness. And I think I’d cut up the supremes into maybe halves or thirds – just because eating a whole supreme of lemon could be puckery!

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Lemon Shallot Chutney

Recipe By: From Aaron McCargo, Jr., Food Network, 2011
Serving Size: 4
Serving Ideas: If you have some of the juice leftover, it’s great on sliced tomatoes, green beans, beets, broccoli, corn cut off the cob, zucchini, carrots, even potatoes. This is a savory, piquant yet lightly sweetened relish for pork, fish or chicken.

4 whole Meyer lemons — (if using regular, increase sugar)
2 whole shallots — sliced into thin rings
2 tablespoons fresh tarragon — minced
2 tablespoons fresh chives — minced
3 tablespoons olive oil
1/2 teaspoon sugar — or other sweetener of your choice (I increased this quantity)
Salt and freshly ground black pepper

1. Cut the lemons into supremes and place in small bowl. (My suggestion: cut each lemon supreme into 2 or 3 small pieces.)
2. Add shallots, tarragon, chives, salt and pepper. Taste the mixture for seasonings, or for sweetness.
3. Add the olive oil, stir to mix and set aside until ready to serve.
Per Serving: 121 Calories; 10g Fat (77.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

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