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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 Pasta, Veggies/sides, on September 20th, 2010.

The picture doesn’t do justice to this dish. Oh, is it wonderful! Pasta, onion, shallots, chicken broth, marinated artichoke hearts, cream, fresh basil, prosciutto and grated Parm. This is from a cooking class recently with Tarla Fallgatter. She served it with a chicken breast entree (yes, I’ll post that one too). But we talked about it, that you could add some cooked chicken cubes to this and make it an entree unto itself. That, too, would be wonderful. I’ll be making this sometime soon (and I’ll take a better picture of it).

First you need a small package of prosciutto – the little thin box that holds about 3 ounces, maybe 2 ounces. The slices are briefly broiled, cooled, then crumbled up. Meanwhile you make a quick, simple sauce with the onion and shallots, broth, marinated artichoke hearts (drained, rinsed and sliced), the cream, basil, Parmesan, the pasta and the crispy prosciutto on top. That’s it. Worth making.

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Fettucine with Artichokes and Prosciutto

Recipe By: From a cooking class with Tarla Fallgatter
Serving Size: 8
Serving Ideas: This could also be a very nice entree – just add about 12 ounces of precooked chicken cubes to the sauce and heat through. This dish is very rich, so do serve small portions.

1 pound fettucine
2 tablespoons unsalted butter
1 medium onion — peeled, thinly sliced
1 whole shallot — peeled, thinly sliced
1 cup chicken stock
1 1/2 cups marinated artichoke hearts — drained, rinsed, sliced
1 1/2 cups heavy cream
2 tablespoons fresh basil — or fresh thyme leaves
Salt and freshly ground black pepper (may not need any salt)
3 ounces prosciutto — thinly sliced
1 cup Pecorino-Romano cheese

1. Bring 2 quarts water to a boil, add a tablespoon of salt and return to the boil. Add fettucine and cook until al dente, reserving 1/2 cup of the cooking liquid. Drain and set aside.
2. Preheat broiler and place prosciutto slices on a cookie sheet and broil for 2 minutes per side. Set aside to cool. Cut into small pieces. (Put serving platter in the oven to heat.)
3. In a saute pan, heat 2 T. butter, add onion, shallot and basil, then saute until soft. Add the artichokes and stir to coat with onions and shallots. Add chicken stock and simmer until liquid is reduced to about 1/2 cup. Add one cup of the cream and bring to a simmer.
4. Add the cooked fettucine and stir to coat with the sauce, stirring in a third of the cheese and more cream, as necessary. Stir in the prosciutto.
5. Pour the pasta onto the preheated serving platter and sprinkle with more of the cheese. Pass the remaining cheese. Add more basil sprigs to the top.
Per Serving (assumes you use all the cream and all the cheese): 513 Calories; 27g Fat (48.1% calories from fat); 17g Protein; 49g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 887mg Sodium.

A year ago: Crown Roast of Pork with Apple Gravy
Two years ago: Chicken Posole
Three years ago: Garlic Green Beans (a favorite)

Posted in Pasta, Salads, Veggies/sides, on April 3rd, 2010.

Just yesterday I mentioned that I have a bunch of posts for which I need to take my own photos. I’m ticking them off my list one by one. This pasta dish is a favorite. Not only because it is fabulous tasting, but it’s also incredibly EASY. The photo above shows, probably, a bit more basil than is realistic. I posted this recipe way back in 2007 and haven’t talked about it since. Have made it a time or two (but forgot I needed to take pictures of it). So that got rectified the other night. We had this with hamburgers – delicious.

pasta tom cr sauce mix collage

The photo just above is the sauce. The one on the left is the just mixed sauce. Once it sits for awhile (and you stir it a time or two) the cheese begins to blend into the tomatoes as in the right photo. This sauce is nothing more than a chunk of cream cheese, canned tomatoes, fresh garlic, red wine vinegar, olive oil, slices of fresh basil and freshly grated Parmesan cheese. You make the sauce and let it sit out at room temp (the health police will be after me, but this is the way it was made for me the first time and nothing’s ever happened to me in the dozen or so times since then that I’ve made this). It can sit for several hours. Then you make pasta (preferably penne) and pile it in on top of the sauce, stir, add more basil and the grated cheese. That’s IT. Takes about 5 minutes to make the sauce. 10-12 minutes of boiling the pasta and you’re done. Trust me on this one, okay? I’m not going to re-insert the whole recipe here – go look at the 2007 post about it.

A year ago: Spanish Pork Braise (a soup)
Two years ago: Pork Tenderloin with Maple Mustard Glaze/Sauce

Posted in Pasta, Vegetarian, on January 22nd, 2010.

tomato sauce and butter

If you’d told me even a few days ago that I’d make a tomato sauce (without meat) for pasta and I’d be head over heels, I’d have laughed. I’m from that school-of-thought that says for any tomato or vegetable-based sauce to taste good, it’s got to have some meat in it somewhere. I’m definitely a carnivore. But something about the write-up at the Smitten Kitchen blog made me rethink my position. The original recipe is from one of Marcella Hazan’s cookbooks, Essentials of Classic Italian Cooking (one I don’t own).

So, I actually made this a couple of days ago when we were in the midst of our rainstorms. I was inside the house, my DH was struggling outside for hours on end and I knew he’d be starving hungry for heavier fare than we usually eat for lunch.

Besides, I’d just read the blog post about this sauce. I had some canned San Marzano tomatoes in the pantry. I had butter. I had a yellow onion. And I had some Dreamfield’s pasta (the kind that’s a lower-glycemic carb). That’s all you need for this. The onion is peeled and halved, the large can of tomatoes and the onion are added to the pan, brought to a boil along with the 5 T. of butter and it simmers. The onion gets tossed out once it’s cooked (seems a shame, but it’s done its duty and out it goes). I happened to use San Marzano chopped tomatoes, but probably any kind of whole or chopped tomatoes would work here. The butter – well, obviously – that’s what gives it the supple smoothness.

I cooked up the pasta and spooned a glob of this sauce on top and sprinkled it with some freshly grated Parmigiano-Reggiano cheese, and this was a mighty-fine meal. We really don’t eat pasta very much (not that we don’t love it, it just doesn’t love us), but oh my goodness, this may have to become a regular on some one of our menus. My DH loved it – really loved it. He asked questions about how I’d made it, so I knew he enjoyed it a lot.
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Tomato Sauce with Butter and Onions

Recipe By: Adapted from Marcela Hazan’s Essentials of Classic
Italian Cooking (read on Smitten Kitchen’s blog)
Serving Size: 4

28 ounces canned tomatoes — (San Marzano, if possible)
5 tablespoons unsalted butter
1 whole onion — peeled and halved
Salt to taste
8 ounces spaghetti — cooked
1 cup Parmigiano-Reggiano cheese — grated
1. Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt and pepper to taste (adding salt might not be necessary) and keep warm while you prepare your pasta.
2. Serve with spaghetti, with or without grated parmesan cheese to pass.
NOTES: For me, the addition of grated Parmigiano was essential. Some might prefer it without. I used 2 ounces of pasta per person and divided the sauce equally. It was just enough to coat the pasta to my taste.
Per Serving: 386 Calories; 16g Fat (35.8% calories from fat); 10g Protein; 53g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 302mg Sodium.
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A year ago: Pork Loin Roast with Apricot Glaze

Posted in Beef, Pasta, on May 30th, 2009.

italian delight casserole

Whenever our grandchildren come to visit I rack my brain trying to find family-friendly recipes that both the kids and adults will enjoy. And recipes that are relatively easy. I have several casseroles that have been favorites over the years (Chili Spaghetti, for instance). For this dinner, I wanted something, well, similar, but different. All of our grandkids really savor pasta, so I turned to a 1970’s recipe given to me by a friend (also named Carolyn). It may be much like lots of other casseroles – pasta, ground beef, onion, garlic, tomato sauce, corn, thyme, oregano, Worcestershire and a bunch of grated cheddar cheese on top. Along with a green salad, this was dinner. The kids liked it – enough to have seconds. I didn’t have any ranch dressing, though, so they had to make do with my homemade blue cheese mock Caesar vinaigrette.

casserole
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Italian Ground Beef Delight Casserole

Recipe: Adapted from a friend’s recipe, from about 1970.
Servings: 10

2 pounds lean ground beef
1 tablespoon olive oil
2 small onions — chopped
3 cloves garlic — minced
2 whole red bell peppers — chopped
16 ounces tomato sauce
1 pound mushrooms — chopped (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons Worcestershire sauce
16 ounces linguine
1 1/2 pounds frozen corn
2 cups cheddar cheese — grated

1. In a large skillet heat the olive oil and add ground beef. Cook until no pink remains and crumble it up with a spatula. Remove from the pan and set aside.
2. To the same pan add the chopped onion (remove some of the grease if you’d prefer) and stir while it cooks for about 2-3 minutes. Add the garlic and red bell pepper. Stir in the tomato sauce, mushrooms, seasonings. Cover and simmer for 10 minutes.
3. Meanwhile, prepare linguine and cook until it’s just a bit under-done. Drain and add to the meat mixture. Add corn.
4. Pour mixture into a 9×13 pan and sprinkle top with the cheddar cheese.
5. Bake in a 350 oven for 45 minutes.
Per Serving: 615 Calories; 29g Fat (42.3% calories from fat); 32g Protein; 58g Carbohydrate; 5g Dietary Fiber; 92mg Cholesterol; 516mg Sodium.

A year ago: Zinfandel Sausage Sauce for Pasta (a family favorite, made with Italian sausage)
Two years ago: Grilled Sweet Potato Salad

Posted in Pasta, Pork, on March 10th, 2009.

pork-ragu

So I was reading the blog post over at 5 second rule (cute blog, enjoy it very much) and when Cheryl Sternman Rule (she’s a Silicon Valley food writer by profession) posted the recipe for this pork ragu, my mouth watered. Sure sign that I need to try the recipe. When my DH offered to go grocery shopping for me I asked him to go to Costco for a big pork shoulder. WELL! Can you imagine 11 pounds of pork shoulder?  Certainly more than I wanted for this dish, but when I opened the package it divided itself almost into two equal pieces. The other one is frozen for another day. The recipe came from a cookbook, Big Night In, by Domenica Marchetti, a book geared towards Italian family meals for a large group. If this recipe is any indication, I may be investing in yet another cookbook!

My friend Cherrie and I offered to take dinner to our son and family a week or so ago – that way Cherrie and her husband could see the huge remodeling our son and his wife had done to their home (completed about 9-10 months ago). Karen’s sister and husband came too. Karen made dessert, I made guacamole and this pasta dish, Cherrie made a crispy mixed green salad. And Janice brought some bolognese she’d made the previous night. What a feast!

Now I happened to make this in my slow cooker, but the directions are for stove-top simmering. You can do it either way. If you slow cook, do it for about 7-8 hours and it will be meltingly fall-apart pork. The dish is very easy to make – the most tedious part was pulling the pork apart, and waiting long enough for the pork to cool down so I could even PULL it.

This version of ragu is actually mild on the seasoning side (I might add a bit more spices next time). It does have some Italian sausage in it (next time I might try adding some sausage to the mixture in the last 15 minutes of cooking, just because sausage gives up its flavor to the juice around it, I think, when it’s been cooked that long  . . . just a thought). I really, really enjoyed this concoction. I liked it better the next day, so that’s another suggestion – make it ahead and refrigerate overnight. Cheryl over at 5 second rule called this “Pork Ragu for a Crowd.” Yes, indeed. Since I used nearly 6 pounds of pork (double the below recipe), there was ragu for everyone to take home.
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Pork Ragu for a Crowd

Recipe: Big Night In by Domenica Marchetti via 5 second rule blog
Servings: 12
NOTES: Domenica Marchetti indicates that this recipe serves 12 — or enough for 3 pounds of pasta. Cool any leftovers, and freeze, if desired, in quart-sized containers.

3 pounds Boston butt roast — (pork shoulder, boneless) in one or two pieces
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
3 large yellow onions — diced (5 cups)
4 cloves garlic — minced
1 cup dry red wine
7 cups canned tomatoes — chopped, with their juices
4 whole bay leaves
A sprig or two of rosemary
1 pound Italian sausage — mild
Cooked short pasta — your choice
Freshly grated Parmesan cheese
Italian parsley chopped, for garnish

1. Season the pork shoulder well with salt and pepper. Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the pork on all sides, 3 to 4 minutes per side, until it is evenly seared. This will take a good 15 minutes. Remove pork to a large bowl or plate.
2. Reduce heat to medium and add the onions and garlic, stirring well to coat with the oil. Saute until translucent, about 10 minutes. Add the pork back to the pot, raise the heat to medium-high, and pour in the wine. Let it boil for a minute before adding the tomatoes, bay leaves, and rosemary. Reduce the heat to medium-low.
3. If using bulk sausage, break it into little clumps and add it to the pot. If using sausage links, remove the casings and squeeze the meat into the pot, breaking it up well. Give a good stir, cover, and simmer very gently for 2-1/2 to 3 hours, or until the meat is fork tender. If using a slow cooker, set for 7-8 hours or so until it’s fork tender. Remove the meat to a cutting board, allow it to cool for 20 minutes or so, then shred it. Discard any wayward globs of fat still attached to the meat. Return the meat to the pot and heat the ragu through. Adjust the salt if desired. Add pepper if you’d like.
4. Serve with cooked pasta and top with grated Parmesan cheese and some Italian parsley.
Per Serving (does not include the pasta): 400 Calories; 26g Fat (60.0% calories from fat); 29g Protein; 9g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 578mg Sodium.

A year ago: Chocolate Grand Marnier Decadence Cake

Posted in Pasta, Salads, Travel, Veggies/sides, on January 26th, 2009.

curry-pasta-salad

The story about this recipe is certainly unusual. (I love these kinds of providences.) My friend Joan H. brought this pasta salad to our investment club Christmas potluck last month. In my effort to pass on carbs, I chose the protein and green salads instead. Then somebody raved about the pasta salad, and someone else told me that I really needed to try it because it was different. Oh my, was it ever! The group eating at my table determined right away there was curry in it, but it took me a few bites before I detected chutney. It was later that I learned it was Joan’s contribution, so I immediately sought her out at our gathering. Knowing that Joan frequently makes her own chutney, I thought perhaps this was a new recipe from her native South Africa. Well, no, it wasn’t. In case you’re interested, I have one of Joan’s recipes on my blog already – her South African Bobotie – a kind of ground beef casserole that is served with chutney.

cottage-namibia

Joan (pictured right with another friend, Jackie) and her husband Scott put together an extensive trip to Africa some months ago. It was while their group was staying at a lodge in Namibia that they had a buffet dinner at the n’Kwazi Lodge Randu, on the Caprivi Strip of the Okavongo River. One of the owners of the lodge, Valerie Peypers, provided the recipe for Joan. The curry proportion below is a namibia-resortguesstimate, as the original, pencil-scribbled recipe said one spoonful. Well, how big a spoonful is that? In a Namibia kitchen for a much larger quantity that could have been a huge soup spoon. Or, who knows. The curry flavor, however, was quite prominent, so 1 1/2 tsp. may be quite insufficient to your tastes. Use your own judgment on how much to add and taste it as you go! I’ve cut down the sauce part by half to make it a bit more manageable for a home kitchen, but still the quantity of curry powder is up to you. So is the quantity of pasta to sauce mix, but Joan uses the below proportions.

entertainmentAbove left is a photo of the resort itself. The photo at right shows the evening entertainment. Thanks, Scott, for the photos!
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Curry Sauce Pasta Salad

Recipe: n’Kwazi Lodge Randu, Namibia
1/2 cup vinegar
1/2 cup fruit chutney (Joan used store-bought this time)
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup tomato sauce
1 1/2 teaspoons curry powder (or more, to taste)
3/4 cup cherry tomatoes, halved
1 pound pasta of your choice, cooked and drained

1. Combine all dressing ingredients and allow to sit for an hour before adding to your choice of cooked and cooled pasta. Save a little bit of dressing to add just before serving. Joan used corkscrew pasta, which was nice so the little bits of chutney could cling to the crevices.
2. Add some chopped tomatoes or other vegetables if you choose, either in the salad or as a garnish. Refrigerate until cold. Taste for seasoning (salt, perhaps) and just before serving add just a little bit more sauce and serve.
Per Serving: 270 Calories; 8g Fat (25.3% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 53mg Sodium.

Posted in Chicken, Pasta, on January 7th, 2009.

chicken-bouillabaisse

Wanting a fairly simple dinner the other night, I knew I would use chicken. So I glanced at my newest cookbook, Ina’s Barefoot Contessa Back to Basics (her newest), and found this recipe for a chicken stew kind of dish but with bouillabaisse overtones. Bouillabaisse (pronounced boo-ya-bess) is a French seafood stew that I enjoy very much. So Ina took all the identity of the dish and adapted it to chicken. (Why didn’t I think of that?) It wasn’t difficult at all. It did take some time to brown all the chicken pieces (I made enough to feed 8), but once you combine ingredients to go into the oven, it’s very simple. But I only recommend it with some reservations. Read on.

What you get is a tender chicken dish with potatoes (I used yams just because I had them and didn’t have any potatoes on hand) in a tomato-based sauce. If I made this again I’d serve it with some pasta (instead of the potatoes or yams), because there is a lot of sauce.  I didn’t think the sauce lent itself well to yams, and I’m not sure the dish is the right fit for potatoes either. But, no sense in wasting the sauce, so I think I’d just make some pasta on the side and serve the chicken on top of it. My photo above I took after the fact and forgot to add the dollop of rouille to it. Sorry about that.

One of the key ingredients to bouillabaisse is saffron. This recipe calls for a LOT of saffron, so dig out your wallet. Fortunately, I had plenty on hand. It gently flavors everything about this dish.

If you were to go onto the Food Network’s site for this recipe, you’ll find lots of people think there are some mistakes in the printed recipe. I agree. I’ve corrected them in my recipe below. (1) the chicken needs to be baked at 350 or 375 in order to get the potatoes to cook. After 90 minutes at 300, the yams I used were still quite firm so I ended up simmering the pot on the stovetop for another 10-15 minutes to get them tender enough to serve; (2) the rouille (a mayonnaise kind of sauce you dollop on top of the stew) contains too much oil (most people thought 1/2 cup was sufficient). It definitely didn’t need a full cup of oil. I did the full amount, and the rouille was very thick. Plus, I have way too much left over, so perhaps the reduced quantity is correct; and (3) adding the Pernod is optional (I don’t happen to like it, but if you like anise, go right ahead).

The rouille added a really nice garlicky high note. It also contains additional saffron. I would not eliminate that part of the dish – it needs the little cap on the stew with the garlic zing. I was a bit puzzled by my recipe software with the high calorie content of this dish. I guess it’s high because you use chicken pieces with skin, even though I don’t eat the skin. Ina’s recipe indicated it served 3 people, but I think it would serve more unless you buy a really small chicken.

A note about leftovers: A couple of days later when I reheated this to serve as leftovers, I was quite disappointed. The saffron flavor had completely disappeared.  How very sad, because I think it added something distinctive to the flavor. Especially sad because saffron is so darned expensive. And the garlic flavor had completely disappeared too. Bizarre. So, my advice is to make this only for the number of people you’ll serve at one meal. I also didn’t like the red sauce leftover. It lacked oomph – tasted too much like tomato paste right out of the can. I knew it wasn’t but that’s what it tasted like. I think I wanted to add salt, but knew there was plenty in it already. And the yams tasted next to awful with it left over. I threw them out and used the rest of the chicken in something else. I did end up using the sauce for a moussaka casserole (will post tomorrow), which was a great way to get double-duty out of the quantity this made. So, next time: make to serve over pasta, no Pernod again, and bake at a higher temp. And plan for no leftovers. So, I’m only recommending this with reservations.
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Chicken Bouillabaisse

Recipe: Ina Garten’s Barefoot Contessa Back to Basics
Servings: 4-5

BOUILLABAISSE:
2 chicken breasts — about 10
2 chicken thighs
4 chicken drumstick Kosher salt and freshly ground black pepper
1 tablespoon fresh rosemary leaves — minced
2 tablespoons olive oil — good quality
1 head garlic — separated into cloves and peeled
1 teaspoon saffron threads
1 teaspoon fennel seeds
28 ounces tomato puree
1 1/2 cups chicken stock
1 cup dry white wine
3 tablespoons Pernod — (I omitted this)
1 pound Yukon gold potatoes — baby sized, halved (I’d omit this and serve the chicken & sauce over pasta)
Rouille — for serving, recipe follows
Crusty French bread — for serving
ROUILLE:
4 large garlic cloves
1 1/2 teaspoons kosher salt
1 large egg yolk
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil — good quality

1. Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
2. Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
3. Meanwhile, preheat the oven to 350 degrees F.
4. Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.
5. Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.
6. ROUILLE: Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth. With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve. Yield: 1 cup
Nutrition count not included here because it just was wa-a-ay off and I couldn’t figure out how to fix it.

Posted in Pasta, Salads, on September 4th, 2008.

noodle salad (cold) with spinach jade sauce

Now don’t get all squirrely on me – some of you may read that title and think – oh no – that sounds awful! Not so. This is actually a cold side dish with an Asian influence. It’s healthy (lots of spinach) and can stand in as a pasta or a salad. So, don’t just delete this and move on. Read through and at least see what’s in this!

It had been some years since I’d made this salad. Well, actually, the dish is supposed to be a hot side, but with ribs and a green salad on a warm summer evening, I wanted a cold salad. So I took a recipe I’ve made before, adapted it a bit and made it a cold dish. Hugh Carpenter is a master of combining Asian condiments and making them into deliciousness for salads or side dishes. I perused my pantry to make sure I had the necessities (spaghetti, pine nuts, garlic, basil, cream and hot chili sauce). Onto my grocery list went the rest: fresh spinach, chives, and cilantro. My daughter, Dana, made this for me, for a family dinner the other night.

This recipe comes from Hugh Carpenter’s book Pacific Flavors, his first cookbook. He was on the cooking school circuit, as I recall, and I bought the book at one class he taught in Pasadena in 1988. Everything he prepared in the cooking class was outstanding. I’ve mentioned him before in some of my recipes – particularly the New Wave Garlic Bread (relatively traditional garlic bread but with an Asian twist), the fabulous Baby Back Ribs with Peanut Butter Slather (I mean, that explains it all, doesn’t it?), another great side dish of his called Tex-Mex Jicama Salad. And then, my all-time favorite Carpenter dish, the Grilled Ribeyes with Amazing Glaze. And I just blogged about the other pork ribs, the All-Star Asian Ribs. So, I suppose you could say I’m a fan of Hugh Carpenter’s cooking style. I own three of his cookbooks – the one mentioned here, also Hot Barbecue (a more recent one) and Chopstix (his take on “quick” Asian food). All of his dishes, though, are untraditional Asian. They’re Pan-Asian, or Pan-Californian, or Fusion. Whatever you want to call it. He uses all the different condiments and spices from multiple Asian cuisines and combines them into fresh foods with a California kind of flair.

So, this dish . . . it’s nothing but cold noodles tossed with a garlicky spinach sauce. The spinach is whirred (liquified) in the food processor along with a few other ingredients and poured over the noodles before serving with a generous amount of toasted pine nuts on top. That’s it. All of it can be done ahead except combining the noodles and the sauce. If you like a hint of Asia and want something a tad different, this is your ticket.
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Asian Noodle Salad with Jade Sauce

Recipe: Adapted from Hugh Carpenter’s book, Pacific Flavors
Servings: 8
Serving Ideas: This can also be made as a hot side dish if you prefer. Just heat the sauce and noodles together until heated through, then garnish with the nuts and cilantro.

1/2 pound spaghetti — thin type, if possible, or Chinese noodles
1 tablespoon peanut oil
2 medium carrots — shredded
1 whole red bell pepper — shredded
1/2 cup pine nuts — toasted
JADE SAUCE:
2 cloves garlic
2 teaspoons salt
1 pound fresh spinach — stemmed and cleaned
2 bunches chives — chopped
1/4 cup basil leaves
1/4 cup cilantro
1/3 cup chicken stock
2/3 cup heavy cream
1/4 teaspoon Chinese chili sauce
2 tablespoons sesame oil — dark, toasted
Freshly ground black pepper — to taste
1/4 cup cilantro — for garnish

1. Bring at least 4 quarts of water to a boil and add the noodles. Cook until they are al dente – still a little bit of firmness – about 5 minutes. Drain and rinse, then set aside. Add the bell pepper and carrots to the noodles and refrigerate until ready to serve.
2. In the food processor drop the garlic cloves and salt down the feed tube and allow this mixture to sit for a few minutes while you gather the other ingredients.
3. Add the spinach, chives, cilantro and basil and puree until smooth. Then add the chicken stock, cream, salt, sesame oil and chili sauce. Puree again.
4. When ready to serve pour the sauce over the noodles. Add more salt and pepper if needed, then garnish with pine nuts and additional sprigs of cilantro.
Per Serving: 299 Calories; 18g Fat (51.3% calories from fat); 9g Protein; 29g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 688mg Sodium.

Posted in Pasta, Salads, on August 18th, 2008.

When I saw this recipe title my head tilted sideways and a big question mark floated skyward out of my ear. No, you don’t barbecue the salad. Who whooda thunk of putting barbecue sauce in a pasta salad, I ask you? The recipe came into my inbox from Cook’s Illustrated (I get an email epistle from them regularly) and this recipe was in the list, but credited to Cook’s Country, a magazine I don’t subscribe to. It sounded so incongruous I had to go investigate the recipe further.

Pasta is something we severely limit around here, and not because we don’t like it. But when I read this, it just sounded so different I had to try it. Right off the bat, I didn’t have scallions (used red onion instead) or red bell pepper (used some baby mild mini peppers instead), and I prowled my refrigerator for BBQ sauce and finally found something close (an Ancho Chile Spicy glaze). But hey, necessity is the mother of invention. I wanted to make this salad, and I used what I had on hand. Once  prepared, I dipped my spoon into the bowl and was absolutely wow-ed by the taste. I l-o-v-e-d it. We had it with our dinner and for leftovers a day later. I made a half batch. After two dinners, I added more vegetables to the mixture and prepared a small amount of additional mayo and bbq sauce which the salad needed. The vinegar is an important aspect of this salad – when I added the veggies with the added mayo and BBQ sauce, at first I didn’t add the vinegar. The salad was flat. If you do add more veggies to it, you’ll need more dressing. Also another dash of hot sauce too. Next time I’ll try it with low-fat mayo. With all the flavor in the salad already, it may not need the boost of full-fat mayo.

The dressing is simple: mayo, barbecue sauce, cider vinegar, some spicy hot sauce (I used a Vietnamese one I keep on hand at all times), chili powder, garlic powder, cayenne (actually I omitted this because I used a spicy barbecue sauce) and black pepper (see photo with the pepper dotting the top). The dressing is poured on top of the pasta which is mixed with bell pepper, celery and the onions (scallions). It took about 15 minutes to make, not including the time to heat the pasta water. You could eat it immediately (although it would be warm or room temp), but they recommend letting it chill for 30 minutes or so, but it will keep for a couple of days. Perfecto for a summer barbecue dinner. You will be missing out if you don’t try this one. I’m so excited when somebody finds a way to make something ordinary into something fabulous. Why didn’t I think of that?
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BBQ Macaroni (Pasta) Salad

Recipe: From Cook’s Country magazine
Servings: 10-12
Cook’s Notes: use more veggies if you’d like. Tomatoes would be a nice addition too, particularly if they’re good, ripe ones. Also cucumber. Leftover chicken or turkey could also be added to be a nice main course. If you add more veggies, you’ll need more dressing.

Table salt
1 pound elbow macaroni [I used pennette]
1 whole red bell pepper — seeded and chopped fine
1 rib celery — chopped fine [use 2-3x as much]
4 whole scallions — sliced thin [I used red onion]
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
1 pinch cayenne pepper
1 cup Best Foods mayonnaise
1/2 cup barbecue sauce [I used a Honey-Roasted Ancho Chili BBQ Glaze]
Ground black pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.
2. Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.)
Per Serving: 343 Calories; 20g Fat (50.3% calories from fat); 7g Protein; 37g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 250mg Sodium.

Posted in Pasta, Pork, on May 30th, 2008.

zinfandel sausage sauce for pasta
I know, the name is odd, isn’t it? I suppose I could just change the name and claim the recipe as my own, but that’s not fair to the originator of this sauce, so I’ve always referred to it by her title. It’s not just any old spaghetti sauce, as we’d be likely to call it, and surely Camille Stagg meant for us to take notice. This isn’t your ordinary red – either the wine OR the sauce. Camille Stagg is a well-known journalist, travel writer, and must live in Chicago, as she’s written a book about gourmet haunts in that town. She consults with some wineries and wine distributors (clubs), as I found other recipes listed by her in a couple of places on the internet.

Many years ago we used to have two bottles of wine delivered to us each month by a small company up in Emeryville, California. And each month the wine purveyor included a write-up about the wines in the box, AND a recipe suitable for that wine. Likely this recipe came in with a box of zin, since it calls for the wine in the recipe. It sounded so intriguing, I had to try it. We were going to have a wine tasting at our home a week or so later, and I asked each guest couple to bring a bottle of wine and food to serve with it. Specifically, they were to bring something that would complement their wine type. We stood around our kitchen island with 4 (small) glasses of wine in front of us, and sampled food with each wine. It was fun, and we really liked this sauce.

Having not made this for several years, I had to refresh my memory about what was different about it (it uses nearly a whole bottle of zin for 5 pounds of sausage). Once you combine the sausage, onions, mushrooms, garlic and seasonings, you can either simmer it on the range, or put it in a crockpot for long, slow simmering. I did the latter and kept it at high for about 4 hours to help boil off the wine. The sauce is thin to start, and must be simmered down to reduce it. Obviously, it’s a heavy sauce, redolent with the winy taste, and complemented with a large quantity of mushrooms. It’s an extremely dark-colored sauce – zin wine certainly stains nearly anything it touches anyway, so the meat takes on the dark red color as well. You can use your own combination of sausage – the recipe calls for half hot and half sweet. It’s zesty, I’ll give you that! Zinfandel is a zesty wine in and of itself – most people describe it as spicy. And the hot/spicy sausage ups the ante. If you don’t like spicy sausage, use all sweet Italian. This freezes well. Over the years I’ve increased the recipe volume – you can certainly halve it easily enough. I like to have leftovers to freeze. Linguine is my pasta of choice for this. I also increased the amount of wine in the recipe, but not by much.
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Zinfandel Sausage Sauce for Pasta

Recipe By: adapted from one by Camille Stagg
Serving Size: 15
I caution you about one thing, though:  canned tomato sauce – most are very, very high in sodium. When this sauce reduces down, the sauce will be too salty, so I recommend you use a low or no added sodium tomato sauce. Read the label!

2 1/2 lb Italian sausage — hot
2 1/2 lb Italian sausage — sweet
3 whole onions — minced
1 1/2 lb mushrooms — sliced
4 c red wine — Zinfandel style
48 oz tomato sauce — low sodium
1/2 c Italian parsley
6 cloves garlic — minced
3 tbsp fresh basil
3 tbsp dried oregano
3 tbsp dried rosemary
Salt & pepper to taste, or no salt at all depending on the sodium in the tomato sauce
3/4 cup grated parmesan cheese

1. In a large, heavy skillet, slowly brown the crumbled sausage; drain off fat. Add onion and sauté until limp, then add garlic and mushrooms. Continue cooking for 2-3 minutes.
2. Add Zinfandel wine, tomato sauce, herbs and spices. Bring to a boil, partially cover pan, and reduce to a simmer.
3. Cook for 2-3 hours, stirring occasionally, until the sauce is reduced to a thick consistency. Taste and adjust seasonings. Serve over cooked pasta and top with grated parmesan. This freezes well. It is best if prepared a day ahead.
Per Serving: 641 Calories; 49g Fat (73.4% calories from fat); 26g Protein; 14g Carbohydrate; 3g Dietary Fiber; 118mg Cholesterol; 1775mg

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