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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 Salad Dressings, Salads, on January 3rd, 2013.

lime_cilantro_salad_dressing

Anytime I find a new or slightly different salad dressing, I’m intrigued. As I read the recipe for this, in a new cookbook that was given to me, The New Southwest Cookbook by Carolyn Niethammer, I liked the idea of the cilantro suspended in the dressing. And that technique worked beautifully, as you can see in the photo at left.

The salad that was in the accompanying recipecontained a few different ingredients that I chose not to use (field greens, jicama, carrots) but I did have arugula, celery, tomatoes and radishes. So really, you can make the salad portion with your own choice of ingredients.

Serving this as part of a complete dinner with a southwest emphasis, it was a perfect side. My friend Joan liked this salad (and the dressing first and foremost) better than anything else in the dinner I prepared. I did too. It was the lime juice that made it so, in my opinion.

cocina_salad

I made it up ahead – about 2-3 hours before dinner – both the salad and the dressing. So when our guests arrived, I just had to toss the salad and it was done.

One of the caveats about this dressing, though, is that it needs to be used within 24 hours. As I write this it’s been 48, but I’ll use up the rest of it with tonight’s dinner. The reason it doesn’t keep is the cilantro. Once fresh cilantro encounters anything wet, it goes to mush. Perhaps in this dressing that won’t happen quite so quickly – it’s still nicely suspended in the dressing – but I’m sure the taste is likely waning. For a salad for 5 people, I used about 3/4 of the dressing, so you might want to reduce the quantity if you’re making just one salad for 4 people.

What’s good: the sweet and tart from the sugar and lime juice. Loved the flavor of this dressing, and the salad was also wonderful (red bell pepper, radishes, arugula, Romaine and Feta). A definite make-again recipe.
What’s not: only that the dressing doesn’t keep well – preferably only 24 hours. Otherwise, the salad is a winner.

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Cocina Salad with Lime-Cilantro Dressing

Recipe By: Adapted from The New Southwest Cookbook, by Carolyn Niethammer
Serving Size: 5
NOTES: You won’t use all of the dressing, so do plan to use it up the following day.

LIME-CILANTRO DRESSING:
1/4 teaspoon jalapeno chile pepper — minced
3 tablespoons white onion — minced
1/4 cup fresh lime juice
1/2 cup canola oil
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup cilantro — chopped
SALAD:
6 cups lettuce — spring type, field greens (or arugula and Romaine)
1/2 cup radishes — chopped
1/2 cup cherry tomatoes — matchsticks
1/2 cup red bell pepper — julienned
6 tablespoons Feta cheese — crumbled

1. DRESSING: Combine all ingredients except cilantro in a blender and process until creamy. Taste and correct the salt/sugar/lime relationship to your taste. Add cilantro leaves and pulse just until the cilantro is in small flakes and evenly distributed. Do not over-blend or you will lose the contrast. Serve within 24 hours.
2. SALAD: Toss the greens with radishes and tomatoes. Add dressing to taste. Divde into bowls and top with red pepper strips and the sprinkle of Feta cheese.
Per Serving (this assumes you will eat all the dressing, which you won’t): 273 Calories; 25g Fat (78.2% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 353mg Sodium.

Posted in Chicken, Salad Dressings, Salads, on October 19th, 2012.

fumi_chinese_chicken_salad

Lest you think that I have run out of ideas for this blog (since this is a re-run), let me just say that at the moment I’m writing this, I have about 12 posts ready in the queue, poised in waiting for me to press the button called “publish.”  It’s just that this old recipe, which I posted in March of 2008, but have been making since the late 70’s sounded so “right” for dinner the other night. And it was. And it just reinforced how much I love this salad! But I updated it some.

My hubby went grocery shopping for me to buy the things I didn’t have on hand (cabbage, Top Ramen, iceberg lettuce). But since I’m always thinking about ways to update my old recipes, I decided to add two other ingredients to this salad – sugar snap peas, and some fresh corn that I would cut off the cob. Otherwise, the recipe is true to its original. I’m sure no self-respecting Chinese would sully the original salad with something like sugar snaps or corn, but they sounded good to me, so I just DID it.

If you want to go to my original post about it, you can read how I first tasted Chinese Chicken Salad at Ming’s in Palo Alto (in about 1978), and was blown away by fresh cilantro (not available then in regular grocery stores).

If you have some left over chicken pieces, have a hankering for a cool, refreshing salad, well, try this. The dressing is sweet and tart, enhanced with toasted sesame oil.

What I liked: everything about it – the textures, the sweet and sour dressing, even the little crunchy Top Ramen noodles that get crushed in the salad.

What I didn’t like: nothing! This is a favorite salad.

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Fumi Chinese Chicken Salad (Updated)

Recipe By: Adapted from a luncheon I attended some years ago.
Serving Size: 8
NOTES: If you don’t add lettuce to this dish, it will keep for a few days, but the lettuce wilts, obviously, within a few hours. If you choose to do that, add twice as much cabbage. If you want to make this lower in fat, switch the proportion of oil and rice wine vinegar. This salad requires a surprising amount of dressing. The recipe indicates it serves 8. It will, if in moderate, lunch-sized servings. For a dinner entree, this served 6.

SALAD:
1/2 head cabbage — chopped
1 bunch green onions — minced
6 ounces Top Ramen — noodles only, not seasoning packets (chicken flavor)
6 cups chicken breasts
1/4 cup sliced almonds
1/4 cup toasted sesame seeds
1 bunch cilantro — minced
1/2 whole hothouse cucumber — chopped
3 cups lettuce, iceberg — sliced
1 cup sugar snap peas — chopped
2 corn on cob, whole — cut off the cob, raw
DRESSING:
2/3 cup canola oil
1/3 cup seasoned rice vinegar
2 teaspoons dark sesame oil
1 1/2 tablespoons sugar — [I used Truvia]
1 tablespoon pepper
2 teaspoons salt
1 tablespoon peanut butter — optional

1. CHICKEN: If you have the time, steep (cook) the chicken by bringing a few cups of water to a boil, add a cut-up carrot, an onion, a bay leaf and some celery, simmer for a few minutes, then add the chicken to the pot. Bring to a boil again and gently simmer for 5 minutes (yes, five minutes). Turn off the heat, cover, and set aside for at least 30 minutes, then remove chicken to cool. Save broth for another purpose, if desired. When chicken is cool, shred or chop into small bite-sized pieces. You may also use leftover chicken for this. This steeping method will give you a very tender and moist piece of chicken. If the chicken is very cold (or partially frozen) you will need to simmer it longer. If using any chicken pieces with bones, make sure when you chop the chicken, it is cooked through before adding to the salad.
2. DRESSING: In a jar heat the rice wine vinegar and sugar in the microwave just hot enough so the sugar dissolves. Allow to cool, then add other ingredients, shake well, and set aside until ready to serve.
3. SALAD: chop up the cabbage, lettuce, onions, sugar snap peas, corn and cucumber. Toss these things in a large salad bowl until well mixed, then add in cilantro and chicken and mix a little. Top with almonds, sesame seeds and Top Ramen noodles. Pour dressing (you’ll use most of it) over and toss well. If desired, you may sprinkle some more toasted sesame seeds on top.

Posted in Salad Dressings, Salads, on August 23rd, 2012.

silver_palate_herb_vinaigrette

Nothing but a standard, but very tasty vinaigrette dressing. One that’s made without garlic, but with fresh chives, parsley and tarragon (this time) in it. Easy and keeps for a couple of weeks.

Actually, I’ve posted this recipe before, but it was buried inside a rice salad construct. It was last year, actually, but I’ve been making this dressing for at least 30 years. Back when I first bought the Silver Palate Cookbook 25th Anniversary Edition’. That cookbook has been a favorite of mine all these years. In fact, my old paperback copy finally bit the dust (the spine just gave out, came unglued) so I bought a new hardback copy, their 25th anniversary edition. It doesn’t have any spots and stains on the pages like my old one did. I almost feel bereft to have had to throw out the old book.

The page that contained this recipe had numerous mustard smears and the Rice and Vegetable Salad that I always made it with had some oil spatters on its pages. Well used.

The dressing is called “Our Favorite Vinaigrette” because the ladies of the Silver Palate (Julee Rosso and Sheila Lukins) used it for just about everything. I mean EVERYTHING! maille_dijonMy preference is to serve this vinaigrette with veggies (as in the rice salad linked above). It’s also delicious on sliced tomatoes too. This time I made it to serve on a green salad – it’s just an old-faithful recipe that never lets me down. Dijon mustard helps to emulsify it and give it ample taste. I always use Maille, the French Dijon mustard – it is a standard on my refrigerator shelf. I like it far better than Poupon. But, use your choice in any case. This particular time I used an inexpensive red wine vinegar (mostly because I didn’t think its nuances would shine through), and I used Costco’s Kirkland EVOO. The fresh herbs give it plenty of flavor – you can vary what you put in it – and you can vary how MUCH you put in it. The recipe calls for Italian parsley and chives. As I was snipping herbs to make this, I noticed the tarragon sprigs were leggy, so I grabbed some of them as well. I mixed the dressing in a big Pyrex measuring cup and used my immersion blender rather than the stand-blender. Made for easier clean-up.
vinaigrette_top_viewIdeally, this is best within a few hours of making it, but it will keep just fine for many days. I know I’ve kept it  up to 2 weeks. The flavor likely isn’t at its peak any longer, but it will still garnish a nice salad. I was making a huge salad for 20+ at our grandson’s birthday (they were expecting 20 adults and about 20 children). I filled up my gigantic salad bowl that I only use for these kinds of occasions. We didn’t need all the dressing (I doubled the recipe below), so I’ll have plenty to last me for several weeks. I used more herbs this time because I was making a very neutral salad (head lettuce, some nice European greens, corn, radishes and yellow tomatoes) and I wanted the dressing to give the salad some oomph. When you dress the salad, taste it to make sure it’s got enough – definitely don’t use too much – but yet that’s an axiom for any salad, eh?

What I like: just that this is a sturdy and hearty dressing – one that will go with lots of different things.

What I didn’t like: nothing at all!

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Silver Palate’s “Our Favorite Vinaigrette”

Recipe By: Silver Palate Cookbook
Serving Size: 8

1 tablespoon Dijon-style mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Minced parsley and/or snipped fresh chives to taste [I added tarragon too]
1/2 cup olive oil

1. Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste.
2. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. [You can also use an immersion blender.] Adjust seasoning to taste. Cover until ready to use (vinaigrette is best if made just before it is to be used.) If necessary, whisk again before serving.
Per Serving: 124 Calories; 14g Fat (96.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 157mg Sodium.

Posted in Salad Dressings, on July 28th, 2012.

avocado salad dressing

One of the things I crave for dinner, especially in warm weather, is a big, honkin’ green salad with oodles of fresh veggies chopped up in it. I like fresh fennel, carrot, celery, sugar snap peas, tomatoes (in this case I had super heirloom cherry tomatoes), avocado, radishes, arugula, Belgian endive, some red leaf lettuce and usually some Romaine too. If I have left over baguette I might make some garlic croutons (in this case I didn’t). I’ll add some Feta cheese perhaps. Maybe hearts of palm or pickled beets; even a few kidney beans. If I had them languishing in the refrigerator I’d add hard boiled eggs, left over chicken, or maybe tuna. green_salad

Under most circumstances I have a jar of one of my home made salad dressings in the refrigerator. Today, no. I’d used them all up. But I did have some of the Little Girlie’s Green Sauce remaining, so I perused a Southwestern cookbook I got as a gift recently and sure enough, there was an avocado dressing in it. It contained all the ingredients in the Green Sauce and then some. So I adapted it and came up with a scrumptious avocado dressing that tasted just great on the big salad to which I added a lot of the ingredients I mentioned above. My DH gets weary of chewing a big salad. Not me. I enjoy all the crunch and know that it’s so good for me too. I go several days sometimes without making a salad as we have lots of veggies (2 sometimes) instead. But this time of year we have so much beautiful garden bounty at the farmer’s markets, and perfect for a salad.

green_salad_avo_dressingThis dressing tastes something like the avocado dressing they used to serve at one of our local Mexican restaurants. With pepitas sprinkled on top, it made a delicious meal. I never knew how they made it – I’d say I nailed it without even trying to do so. To my mind, the mayonnaise is what makes the difference – it’s not just an oil/vinegar or oil/lime juice vinaigrette, but has a creamy consistency. I used to think it had sour cream in it. I think not! It was mayo. The cookbook I consulted didn’t have mayo in it, so that’s one of my additions. Just don’t make a lot of the dressing as it probably won’t keep indefinitely – avocado tends to go “off” after a day or two. And cilantro isn’t a keeper in liquid either, although it managed really well in the Green Sauce, I noticed. It kept fine for about 6 days. If you have left over of this dressing, serve it like guacamole with chips.

What I liked: well, the avocado garlic flavor was rich and tasty in the salad. Use your own judgment about how much to use. My salad took about 3 T. per serving, I think – I didn’t measure. In any case, with the avocado as the main ingredient, it’s not bad for you anyway. So scoop more as needed until it tastes right.

What I didn’t like: nada.

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Avocado Garlic Dressing

Recipe By: Adapted from The New Southwest Cookbook by Carolyn Niethammer
Serving Size: 6
NOTES: If avocado is small, use 1 1/2.

1 large avocado — peeled, coarsely chopped (ripe)
1 cup cilantro — packed
2 tablespoons white vinegar
2 tablespoons water
2 cloves garlic — chopped
1/2 jalapeno pepper — minced (you don’t want any chunks)
1 whole green onion — coarsely chopped
3 tablespoons mayonnaise
1 pinch dried thyme
1 pinch dried oregano

1. To a blender add avocado, cilantro, jalapeno, vinegar, water, garlic and green onion. Blend well, until the mixture is smooth. Add more water in small amounts if it’s too thick – it should be thick but barely pourable.
2. Add mayonnaise, thyme, oregano, blend a few seconds, then taste for seasonings. Add salt and pepper if desired. Makes about a cup; use about 3 T dressing per entree sized salad serving. Will keep just a few of days. Use left overs as guacamole if desired.
Per Serving: 120 Calories; 11g Fat (76.5% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 53mg Sodium.

Posted in Salad Dressings, on April 29th, 2012.

green_goddess_dressing

If you’ve never had Green Goddess, you’re missing out. Of course, you need to like a creamy dressing to begin with. Instead of the cloying taste of ranch dressing (which I do rarely eat), this has a bright herby flavor, some piquant additions from anchovy and wine vinegar. Plus a bit of Worcestershire (which you don’t taste, but it adds lots of umami).

Making green goddess isn’t hard. You just need to have a bunch of fresh herbs, tarragon amongst them and mayo. Some recipes include sour cream. Ina Garten’s version includes basil (instead of tarragon). There’s also a buttermilk version too (which would be lower in calorie). I use low-fat sour cream if I have it on hand. But the original recipe called for only mayo, and that’s this recipe, which I like very much. This time I made a very small batch as I only wanted enough to nap on some fresh asparagus.

But even at that, I had left over dressing, so the next night I used it as a dip for artichokes. Worked just great. I probably won’t make it again for many months. It’s rich (obviously). But I do love the herbs (particularly the tarragon, which predominates) and the bite from the fresh garlic. This recipe came from The New York Times. They did an article back in 2008 about it in which they related the origin of green goddess (a cook/chef the Palace Hotel in San Francisco in the early 1920’s, who created it to honor the actress in a then-play by the same name). The Times 2008 article used a recipe from  “The California Cookbook,” by Callahan. Supposedly the Palace Hotel (on Montgomery Street), to this day, still serves 200+ green goddess salads every day of the week!

What I liked: well, I’ve always liked green goddess, so it’s not new to me. Love the herbal taste and the variety of things I can do with it other than just toss with Romaine lettuce.

What I didn’t like: nothing at all!

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Green Goddess Dressing

Recipe By: Adapted from the New York Times, 2008, and they quoted it from ‘The California Cook Book,’ by Genevieve Callahan

Serving Size: 6

1 clove garlic — minced
1/3 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons minced chives
6 anchovy fillets — (in oil) drained and finely chopped
1 tablespoon oil — from the anchovy tin
Cracked pepper
1 tablespoon chopped parsley
1 tablespoon chopped tarragon (optional)

1. Place the garlic in a bowl. Using a whisk, blend in the mayonnaise, vinegar, Worcestershire sauce, chives, anchovies and anchovy oil. Add cracked pepper to taste.
2. Let stand at room temperature for an hour or longer to help meld the flavors. [Actually, I wouldn’t do that because mayo is subject to salmonella bacteria if left at room temp for very long, so make it in a small bowl and CHILL it for an hour or so.]
Per Serving: 120 Calories; 13g Fat (93.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 241mg Sodium.

Posted in Chicken, Salad Dressings, Salads, on March 8th, 2012.

deconstructed_chicken_caesar_salad

There’s a short story to tell: when I was still in college (oh, many years ago) I worked every Friday night and all day Saturday at Marston’s (an old family-run San Diego department store). I worked in the Personnel Dept. (remember when they used to call Human Resources the Personnel Dept.?). My job was to train new sales employees – things like how to use the cash register (no electronics at all although they were electrically run). And about the company’s general policies including ethics – plus some limited safety info – mostly boring stuff. Anyway, on Saturdays when I wasn’t teaching I’d walk to a diner a few blocks away. They had a Caesar Salad on their menu that I was crazy about. It was just the best. It had all the elements of a perfect Caesar – Romaine, an egg-based olive oil dressing with good Parmesan, some big honkin’ croutons and a strip or two of anchovies on top. And lemon. That began my my appetite for anything Caesar, I’ll tell you. Hence you’ll find many Caesar type dressings here on my blog.

It would logically follow, then, that as I was reading the most recent issue of Bon Appetit, I was motivated by a recipe in the issue for a Parmesan Chicken and Caesar Roasted Romaine (salad). As I’m writing this, it’s not yet “up” on epicurious or I’d link to it. It got me to thinking. I had everything I needed to make this, but I wanted some dressing on the salad. So I improvised a bit, although I roasted the chicken and Romaine as indicated in the recipe. I went to my current favorite Caesar dressing – a Phillis Carey one that is cinchy easy made with mayo as the base. I’ve printed it up below as a separate recipe – you need that recipe IF you like Caesar. Phillis served it on a steak salad (and I wrote it up then as an integral part of that salad) at a cooking class a couple of years ago and I’ve been a fan of it ever since!

It was an easy dinner. Well – let me re-phrase that – it took me one hour to do it all – make the dressing, prep the chicken, make the panko crumb topping, prep the Romaine, heat the oven, roast the chicken, then roast the Romaine, cook some haricot verts (my very favorite recipe, garlic green beans), toss them in a skillet with some garlic and olive oil, plate it, drizzle on some of the Mayo Caesar dressing and serve! Whew! I felt a little like a one-armed paper hangar. Normally time isn’t of an element, but we had choir rehearsal and my magic time is “sit down to eat by 6:00.” We made it at 6:05, fortunately. (As an aside – we had sufficient leftovers of the chicken – so I chopped them up, cut up about a cup of the garlic green beans, made a Romaine salad with tomatoes, celery – and tossed it with more of the Mayo Caesar Dressing – that was out dinner the next night.)

pecorino_trufflesThe photo at left shows you one little deviation. I have good Parmigiano-Reggiano cheese, but I decided to use some Pecorino cheese I bought recently that contains some truffles. You can see some of the truffle stuff (little black specks). Oh does it make this cheese fantastic. It’s called Pecorino al Tartufo. It was sprinkled on top of the salad only – I used good Parmigiano for the dressing.

chicken_caesar_roastingOnce I lightly pounded the chicken breasts, they were placed on a large baking sheet (you need a large one to fit the big Romaine head halves). The panko crumb/cheese mixture was spooned on top and it went into the oven for exactly 10 minutes. The crumb mixture had just started to brown. Meanwhile I had brushed the cut Romaine halves with olive oil. They went on the tray and were baked another 5 minutes. At that point I didn’t think the lettuce had enough color, so I turned the oven on the broil for about 1 minute only (more and the chicken would have turned too firm and the Romaine would have been a black mess). Remove and serve. With the dressing dribbled over the Romaine and some cheese sprinkled on top.

What I liked: the overall taste – but then I love chicken Caesar salad under most circumstances. As long as the dressing is good.

What I didn’t like: not a thing. Delicious.

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Deconstructed Chicken Caesar Salad

Recipe By: Adapted from Bon Appetit, 2012
Serving Size: 4
NOTES: I used a little sprinkle of Pecorino cheese on top of the roasted Romaine – and what I had contained some truffles. You can use regular Pecorino, or Parmigiano too.

4 pieces boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
1/2 cup Pecorino Romano cheese — grated (or Parmigiano)
1/2 cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons Italian parsley
2 large garlic cloves — smashed, minced
GRILLED ROMAINE:
2 whole Romaine lettuce — heads, halved lengthwise
1 tablespoon extra virgin olive oil
1 whole lemon — cut in wedges, on each plate
About 1/2 cup Mayo Caesar Dressing
1/4 cup Pecorino Romano cheese — grated, for garnish on the lettuce (or Parmigiano)

1. Trim chicken breasts as needed, and pound them slightly to an even 1/2 inch thickness.
2. Sprinkle chicken with salt and pepper to taste.
3. In a small bowl mix together the cheese, panko, olive oil, parsley and smashed garlic.
4. Preheat oven to 450°.
5. Using a large baking sheet, line it with foil. Place the chicken breasts on the foil. Gently spoon the cheese/panko mixture on top of each breast.
6. Bake for 10 minutes, until the topping has just begun to brown (no longer).
7. Meanwhile, cut the Romaine heads in half, lengthwise, leaving some of the root end intact, so it holds together. Brush the cut side of each half with oil.
8. After the chicken has roasted for 10 minutes, remove pan and place the oiled Romaine heads on the baking sheet, and try to roll them so the cut edge is level, if possible. Return to oven and continue roasting for about 5 more minutes. Watch the pan carefully. If the Romaine hasn’t browned much, turn heat element to broil, and cook for about 1 more minute, just so the Romaine begins to brown on the edges (not necessary for the cooking, but it looks more interesting).
9. Place chicken breast on each plate, with the Romaine half next to it. Drizzle the Romaine with the Mayo Caesar Dressing. Sprinkle with additional Pecorino cheese, if desired.
Per Serving: 377 Calories; 17g Fat (39.8% calories from fat); 41g Protein; 17g Carbohydrate; 7g Dietary Fiber; 80mg Cholesterol; 411mg Sodium.

. . .

Mayo Caesar Dressing

Recipe By: Phillis Carey, instructor and cookbook author
Serving Size: 6

2 cloves garlic — peeled
1/2 cup mayonnaise — Best Foods or home made
1/4 cup Parmigiano-Reggiano cheese — grated
2 tablespoons olive oil
1 tablespoon capers — drained (or use anchovies, if desired)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1. Turn blender motor on and removing lid slightly drop garlic cloves into bowl. Turn motor off.
2. Add all remaining ingredients and blend until mixture is smooth. (Ideally you might want to double the dressing quantities because this amount “throws” the dressing all over the workbowl.) Pour dressing into a container and refrigerate. It tastes best if used within a week, but will keep for several weeks under refrigeration.
Per Serving: 190 Calories; 21g Fat (94.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 365mg Sodium.

Posted in Salad Dressings, Salads, on February 27th, 2012.

carrot_feta_arugula_salad

You might not think roasted carrots could be in/on a green salad. Let me assure you, you will be delightfully surprised at how flavorful this salad is. Trust me!

A couple of weeks ago my friend Cherrie and I attended a cooking class with Tarla Fallgatter. Actually it was on Valentine’s Day (hence the color-clashing red/pink plates). A few nights later Cherrie made this salad when the 4 of us were visiting our friends Stacey & Russ, who live in San Jose, but I forgot to take a better photo. . .

imageNo matter what – if you like carrots – you’re going to adore this salad. I may make it today, just because looking at that photo sends my salivary glands into overdrive! When Cherrie made it she and I found some of the adorable multi-colored baby carrots at a local market (see photo left). They made a pretty presentation on the plates.

But even if you can’t find the pretty carrots, use regular orange carrots. Buy organic, though, as they have so much more flavor. You’ll want to adjust the roasting time depending on the size of the carrots. They want to be just barely cooked through – not mushy.

The dressing is so perfect for this salad – a honey mustard vinaigrette with pear vinegar. I liked the dressing well enough that I’d make it all by itself. In this salad you dress the carrots with just a bit of the dressing, and dress the salad lightly also. The recipe makes more dressing than you’ll need, which is just fine by me! More for another dinner.

What I liked: the carrots – roasted – are just intensely full of flavor. Worth making for any reason. And I particularly liked the arugula – but you can use mache instead. Whatever is available. And the dressing is particularly good too.

What I didn’t like: nothing at all. Fabulous recipe.

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Roasted Carrot, Arugula and Feta Salad

Recipe By: Tarla Fallgatter, cooking instructor, Feb. 2012
Serving Size: 6
NOTES: The pear vinaigrette will probably dress at least 8 servings, if not more. If you can find multi-colored carrots (purple, yellow, white and orange) this makes a really beautifully presented salad. Otherwise, regular, large orange carrots will be just fine! The salad does not need very much dressing – be careful and don’t overdo it. Do choose a Feta that isn’t overly salty. Tarla recommended Bulgarian (because it cubes well) but I didn’t like it at all – I prefer a milder and crumbled Feta instead.

12 medium carrots — mixed colors, if available
2 teaspoons mixed spice rub
2 tablespoons olive oil
2 cups arugula — baby arugula if possible, or mache lettuce
1/2 cup micro greens — optional
1/3 cup sunflower seeds, toasted
3 ounces Feta cheese — cubed or crumbled
1 whole avocado — peeled, sliced
VINAIGRETTE (makes more than you’ll need):
2 tablespoons pear vinegar
1 teaspoon balsamic vinegar
1 pinch red pepper flakes
2 teaspoons honey mustard
4 1/2 tablespoons olive oil

1. Preheat oven to 400°.
2. Toss carrots with olive oil and spice mix and place on cookie sheet. Roast until tender, turning occasionally, about 15-20 minutes. Cool. If carrots are large, slice in half lengthwise, or in quarters, or if small, leave whole. Toss carrots with about 2 T. of the vinaigrette.
3. Toss lettuce (or arugula), micro greens and sunflower seeds together. Add a bit of dressing and toss gently, then add Feta cheese (in it, or on top). Divide among plates and place carrots decoratively on top of the salad.
Per Serving (assumes you’ll use all the dressing, which you likely will not): 334 Calories; 27g Fat (70.5% calories from fat); 6g Protein; 20g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 237mg 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 Salad Dressings, on December 1st, 2011.

herb_mustard_vinaigrette

We’d been invited to our son’s home, following a 2-hour performance of our grandson’s (age 4) Taekwondo class. He received one of his belts (his second belt promotion) and he broke the board for the second time. He also did a single demo in front of the 100+ people attending – a big deal for a 4-year old. After the class we 9 members of the extended family met for a nice big dinner. Karen had made some delicious lamb shanks, with buckets of gravy/sauce it was cooked in, providing ample for dipping fresh bread into, to mop up all the juices on the plate.

For my part, I brought a salad. It contained baby arugula, Romaine lettuce, a big bunch of microgreens, some fresh corn cut off the cob, red bell pepper and radishes. One of the little ones has some life-threatening food allergies – the kind that really could kill him if he were to innocently have nuts, dairy or eggs. So whenever the family is all together everyone tries to bring things that don’t have any of those items. So, no nuts in the salad, no cheese in the salad, and no egg in the dressing.  The little one’s mother is ever-vigilant, but it’s got to be hard on all of them. He’s only a year old at the moment – it’ll be even harder as he gets older.

herb_mustard_vinaigrette_topviewAnyway, I found a recipe I’d not tried before from one of my older cookbooks. One that I ordered years ago from Shepherd’s Garden Seeds, now called Renee’s Garden – the cookbook is Recipes from a Kitchen Garden. This was back when my DH and I were living in a different house and trying to grow a large veggie garden.

With this recipe, I changed the preparations slightly – I whizzed up the garlic with the other ingredients. The recipe just had you rub the salad bowl with the cut garlic clove. Phooey with that method. I like more garlic than that! Since I have some lovely Tuscan herb olive oil on my pantry shelf, I used that, plus fresh herbs that are still surviving in our kitchen garden (chives, rosemary, mint and basil).

What I liked: the clean, fresh taste of it – nothing heavy here, just straightforward flavors. With a little pinch or two of sugar (you’ll not even know it’s there, but it takes the edge off the sharp vinegar and lemon juice).

What I didn’t like: well, I didn’t make enough – I used it all up for the one salad. Darn.

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Herb Mustard Vinaigrette Dressing

Recipe By: Adapted from: Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff
Serving Size: 8
Yield: 2/3 cup
NOTES: This will dress a salad for about 8 people – use about 8-9 cups of salad greens of your choice. Add some colorful vegetables (red bell pepper, radishes) and Feta cheese if desired.

1 large garlic clove — halved
1/4 teaspoon salt
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar — or mild white vinegar
2 tablespoons white wine — (I used Vermouth)
1/4 teaspoon sugar
6 tablespoons extra virgin olive oil — (I used a Tuscan herb EVOO)
Salt and freshly ground black pepper to taste
2 teaspoons herbs — your choice (I used rosemary, chives, basil) chopped well

1. In the bowl of a blender add the garlic and salt. Blend for 10-15 seconds.
2. Add the Dijon, lemon juice, wine vinegar, sugar and white wine. Blend for another 10 seconds, then slowly drizzle in the olive oil until the dressing emulsifies.
3. Add salt and pepper to taste and the herbs. Blend for 4-5 seconds. Pour into a container and refrigerate for an hour or two. Will keep for a few days.
Per Serving: 95 Calories; 10g Fat (96.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 83mg Sodium.

Posted in Fish, Salad Dressings, Salads, on September 26th, 2011.

seared_ahi_white_bean_salad

My friend Cherrie and I had been on a short hiatus from going to cooking classes. They took a trip and so did we, and for a variety of reasons including date conflicts, we just couldn’t fit in any fun cooking class get-togethers. But we’re back on track again, going to our favorite cooking school, Great News, in Pacific Beach (San Diego). Most often she and I seek out classes taught by Phillis Carey. She’s just tops on our list of great cooking instructors.

This class was all about main dish (summer) salads, and you’ll see all four of the salads up here on my blog eventually. I’m not going to post four in a row. That would be a bit too much, I think. This salad, though, was my favorite of the four that Phillis prepared. I do love ahi tuna, for one. And the cannellini beans too. So good. And the dressing. Well, everything about it was good.

First Phillis soaked the red onion in acidulated water to take out that harsh onion-y taste. That little tip works like a charm. The tuna is seared quickly – you know – you want the tuna to be still red in the middle like you see in the photo at top. If you cook ahi all the way through it’s much too dry and hard to swallow. Just buy it from a reputable fish market. There’s an olive oil and lemon juice dressing. There are herbs (thyme and parsley), there’s garlic, tomatoes and red bell pepper. And there is arugula on the bottom. You could also make this with shrimp, Phillis suggested. I loved it with the ahi, I’ll tell you. If you used shrimp, make more dressing and marinate the shrimp briefly in that extra dressing before grilling it. And be sure to give the top of the salad a good grinding of freshly ground black pepper. It needs it.

What I liked: everything about it. Refreshing for summer. Healthy (well, except for the mercury in the tuna – just don’t eat this often). Lively flavors.
What I didn’t like: nothing at all. Loved it all.

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Seared Ahi Salad with White Beans

Recipe By: From a cooking class with Phillis Carey, 8/2011
Serving Size: 4

1 small red onion — cut in quarters lengthwise, thinly sliced
3 tablespoons red wine vinegar
1 large yellow tomato — or red, seeded, diced
1 whole red bell pepper — cut into 2 inch matchsticks
30 ounces canned cannelini beans — rinsed, drained
2 cloves garlic — minced
1 teaspoon fresh thyme — minced
4 tablespoons fresh parsley — chopped (divided use)
1 pound ahi tuna — 1 inch thick
Salt and freshly ground black pepper
1 tablespoon grapeseed oil
1/3 cup extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon honey
4 ounces arugula leaves

1. In a small bowl place the onion. Cover with cold water and add red wine vinegar. Allow to sit for 30 minutes; drain well and place on paper towels.
2. Toss onion with tomato and red bell pepper in a large bowl. Add beans (be gentle as cannellini beans are fragile), garlic, thyme and 3 T. of the parsley. Toss the salad and add most of the salad dressing (see step 4). Set aside.
3. Preheat grill pan (or you can cook this on an outdoor grill) until VERY hot. Season tuna with salt and lots of pepper. Brush with oil and grill tuna for 1-1 1/2 minutes per side. Do not put the lid down on an outdoor grill. The inside of the tuna should be pink. Remove to a cutting board and allow to rest for about 3-4 minutes. Cut tuna into small cubes or 1″ slices.
4. DRESSING: Combine olive oil, lemon juice and honey. Whisk to combine, making sure the honey is dissolved.
5. Add tuna to the bean mixture and toss it with remaining dressing.
6. Arrange arugula on individual plates or shallow bowls then top with the salad, dividing the tuna equally. Garnish with remaining parsley and freshly ground black pepper.
Per Serving: 404 Calories; 23g Fat (49.2% calories from fat); 10g Protein; 42g Carbohydrate; 10g Dietary Fiber; trace Cholesterol; 466mg Sodium.

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