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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 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.

Posted in Chicken, Salad Dressings, Salads, on September 22nd, 2011.

peach_mozz_chix_salad

It was, most definitely, a cold salad kind of evening. In fact, it was still in the mid-80’s at 8 pm the other night after I fixed this. It was too hot to eat outside. But the recipe didn’t need me to heat the oven, although my DH did have to grill the peaches. That was the extent of the cooking. Right after dinner sat in the cool Jacuzzi for awhile, which was very refreshing.

My inbox on this particular day contained an email from one of the magazines I subscribe to – and it listed “25 peach recipes you can use today,” or some such advertising come-on. But I clicked over to look, and up popped this salad, which came from Southern Living in 2008. I had the fresh mozzarella. I had peaches. I had arugula. I had fresh cilantro. I was in business.

What intrigued me – besides the grilled peaches – was the salad dressing. It’s composed of a whole peach, the cilantro, honey (I used agave), lime zest and juice (and I augmented it with lemon juice since I didn’t have enough lime juice), ground cumin, chili powder, olive oil AND tequila. Tequila, I thought? Odd, but interesting.

peach_mozz_chix_salad_top

There you can see the salad a little more clearly with the chicken around the edges. This salad did not include chicken in it, but I decided this should be a dinner entrée, so I used some of the leftover chicken from the perfect Roast Chicken I did a couple of nights ago. I whipped up the dressing in the food processor. Just know that you have to use the dressing in a couple of days. Cilantro, once it comes in constant contact with liquid, becomes a liquid. And not all that nice. I have a lot left over that I’m going to need to use asap. So you might try cutting down on the dressing quantity because I think it will dress a salad for more than 4 people. Next time I’ll make the dressing without the cilantro and just mince it up and add it as needed. That way I wouldn’t have a time limit on using it up.

What I liked: the freshness of it – the peaches were just perfect specimens – they looked beautiful on the plate – the dressing gave a distinct flavor to everything, including the fresh Mozzarella. A delightful summer salad for sure.

What I didn’t like: nothing, really. Just remember my suggestion about the dressing – use it up, or make a bit less of it as it doesn’t keep.

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Grilled Peach, Mozzarella and Chicken Salad

Recipe By: Adapted from Southern Living, 6/2008
Serving Size: 4
NOTES: You may have leftover dressing – if so, use it up within a day as cilantro deteriorates rapidly once it’s in liquid.

3 whole peaches — not white peaches
1 large shallot — sliced
1/4 cup chopped fresh cilantro
3 tablespoons agave nectar — or honey
1 teaspoon salt
1 teaspoon lime zest
1/2 cup fresh lime juice — if you don’t have enough lime juice, use lemon juice
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 1/2 tablespoons tequila — optional
1/3 cup olive oil
Grapeseed oil to coat grill rack
6 ounces baby arugula — or watercress, or other sturdy lettuce, thoroughly washed
1/2 pound fresh mozzarella — cut into 12 (1/4-inch) slices
12 ounces cooked chicken — optional
Garnish: fresh cilantro sprigs

1. Peel and chop 1 peach. Cut remaining peaches into 28 (1/4-inch-thick) rounds, cutting through stem and bottom ends. Cut peaches inward from sides, cutting each side just until you reach the pit and gently hold each slice around the edges, twist and pull off. Continue until you’ve made rounds of all the peaches. Discard pits.
2. Process chopped peach, shallot, cilantro, agave nectar, salt, lime zest, lime juice, cumin and chili powder, and, if desired, tequila in a food processor 10 to 15 seconds or until smooth. Add oil, and pulse 3 to 4 times or until thoroughly combined.
3. Coat cooking grate of grill with grapeseed oil. Preheat grill to 350° to 400° (medium-high). Brush both sides of peach rounds with 1/3 cup peach dressing.
4. Grill peach rounds, covered, for 3 to 5 minutes on each side or until grill marks appear.
5. Toss the lettuce, arugula or watercress with a little bit of dressing, then place evenly on 4 plates. Layer 3 grilled peach rounds and 3 cheese slices over salad on each plate. Add chicken slices around the edges, if desired. Drizzle with more peach dressing. Garnish, if desired with cilantro sprigs
Per Serving (assumes you eat all the dressing): 491 Calories; 31g Fat (57.1% calories from fat); 40g Protein; 13g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 662mg Sodium.

Posted in Salad Dressings, on May 11th, 2011.

avo_green_goddess

The other day I found an old Bon Appetit magazine in amongst a stack of other things. Not where it should have been, and un-read. It must have been about 2009 when Molly Wizenberg starting writing a column for the magazine. She told the story about how she’d recently “discovered” green goddess dressing. Until that point she’d never heard of it, but tipped her hat to some of the older readers who probably did know of it. Certainly I did – it used to be a regular at restaurants, before the day that restaurants used ready-made dressings. My mother didn’t make it, but I recall one of the restaurants our family frequented served it.

By tradition, green goddess is a mayo and/or sour cream based dressing. It originates from a hotel in San Francisco in the mid 1920’s and honored a stage actress who starred in a play about “green goddesses.” If you do a search for the recipe you’ll find oodles of variations (including some with tofu instead of mayo). And most recently, some with avocado (like this one).

The dressing is filled with lots and lots of fresh herbs – that’s what makes it green, you see.  I was just positive I’d already blogged about green goddess, but in doing a search here on my blog – and amongst my recipes – I came up short. Having made this dressing from the magazine, I now want to find my other, older recipe and make a comparison.

Molly’s recipe uses similar ingredients to the original – except mayo and sour cream. Her dressing is based on one she found in a Chez Panisse cookbook (the one about vegetables). So because I had aging avocados in the refrigerator, I decided to try Molly’s version. When I got done with it I wasn’t so sure I liked it – too blah, I thought. After letting it chill for an hour or so I still didn’t think it was “right,” so I added in a couple tablespoons of mayo. Once that was mixed in, it took on more of the taste of a green goddess, to me anyway. So, I’ve altered Molly’s recipe a bit. Meanwhile, I’m going to keep searching for my recipe which is being very elusive at the moment. If I find it I’ll do a comparison. With some leftovers of this I served a dollop – well, this stuff doesn’t “dollop,” as it’s a thin pourable dressing. But I served it on top of the Beef Burgers I made a few days ago. And the rest of it was used on green salads. It could also be a dip – it’s flavorful enough for that. This recipe is certainly lower in fat than the real stuff, so you might want to give it a try. With avocado in it, it won’t keep very long – so use it up in a few days. That’s why I made a small batch with just 1/4 of an avocado to start with.

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Avocado Green Goddess Dressing

Recipe By: Adapted from Molly Wizenberg article, Bon Appetit, 2009
Serving Ideas: Although this is intended to be a salad dressing for greens, it also works well as a dip for fresh vegetables. It’s not thick, however, but more like a pourable dressing. If you want it thicker, add some thick sour cream or thick Greek yogurt. It also makes a great “sauce” on a fish fillet, a chicken breast, or leftover beef.
NOTES: If you have a small food processor, this will work better than with a large one, as the quantity is small and it will just spray the ingredients all around a large workbowl. The original recipe was for a double recipe. I added the mayonnaise to this recipe, and added chives rather than cilantro. This is not a true Green Goddess dressing, as the original contains no avocado – but uses equal quantities of sour cream and mayo. Salads require a bit more dressing – I think – than usual because the base ingredient here is avocado. You can use your own combination of herbs – like watercress, mint, even sage. It will change how it tastes, but that’s the fun of it!

1/4 avocado — about 3 1/2 ounces
1 1/2 tablespoons white wine vinegar
1 small garlic clove — minced
1 1/2 teaspoons anchovy fillets — finely chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon fresh lime juice
1 pinch sugar
1/2 small shallot — peeled, chopped
1/4 cup olive oil — plus 2 tablespoons
2 tablespoons heavy cream
2 tablespoons Italian parsley — chopped
1 tablespoon fresh tarragon
1 tablespoon fresh chives
1/2 tablespoon fresh basil — chopped
2 tablespoons mayonnaise

1. In a food processor combine the first 7 ingredients and pulse until it’s a coarse puree. With machine running, gradually add through the feed tube the oil until blended well.
2. Transfer mixture to a small jar and whisk in the cream and mayonnaise. Then add the minced parsley, tarragon, chives, and basil. Whisk until it’s completely blended, then season to taste with salt and pepper.
3. Cover and chill for at least 3 hours. Do not leave it out at room temp as the dressing will separate. Will keep for a few days.
Per Serving (this is the full recipe that makes about a cup): 892 Calories; 97g Fat (94.0% calories from fat); 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 450mg Sodium.

A year ago: Cabbage Salad with Corn, White Beans, Raisins and Thyme
Two years ago: Black Bean Layered Dip
Three years ago: Lemon Rice Pilaf

Posted in Salad Dressings, on March 23rd, 2011.

spinach_fennel_celery_orange_salad

A couple of weeks ago I received a very nice email from a marketing person at Freida’s produce folks. They wanted to know if I’d like to receive some blood oranges since they’re in season right now. Sure, I said. A few days later a lovely package of Moro blood oranges arrived at my front door. We were away for about a week and then again went away for a weekend, so I decided the best thing to do was to juice the blood oranges. The gorgeous red juice resided in the freezer until yesterday when I decided to make something.

blood orangesRecently I’d listened to a KCRW podcast in which an L.A. chef from Sauce on Hampton talked about a salad he likes to make with blood orange juice. The original recipe is online. I did make a couple of alterations (my avocados weren’t ripe, and I didn’t have Cara Cara oranges on hand – so I substituted regular oranges and added some freshly grated Parmesan cheese) and I totally forgot to add the slivered almonds!

The oranges are just so bright red – and the juice is so lovely! I made a salad with the oranges one day – they needed nothing on them – I merely peeled them and sliced them up. This salad that I made for dinner, though, required just a bit more work. It has baby spinach as the main green, along with some thinly shaved fresh fennel bulb and some thinly sliced celery. Ideally I’d have had some avocado to add too. And the almonds . . .

blood_orange_vinaigretteThe dressing is simple – the blood orange juice, apple cider vinegar, some Dijon mustard, garlic, salt, pepper and some extra virgin olive oil. Whizzed up in the blender it made a nice pink-ish emulsion. Lovely for this salad. And delicious too.

Blood oranges may not be available everywhere – the Moro variety can be found at our local Southern California Ralph’s stores, though, in case you want to seek them out. Look for the Freida’s label.

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Blood Orange Vinaigrette

Recipe By: From Sassan Rostamian at Sauce on Hampton (restaurant)
Serving Size: 6
NOTES: The salad contains: baby spinach, thinly sliced fennel, thinly sliced celery, avocado slices, almonds, and Cara Cara pink navel suprémes.

3/8 cup orange juice — from blood oranges
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon fresh garlic — minced
1/8 teaspoon ground black pepper
1 cup extra virgin olive oil

1. Place all ingredients except olive oil in a blender, mix for roughly ten seconds.
2. SLOWLY add first drops of olive oil to create emulsion. Slowly continue adding oil until complete.
Per Serving: 327 Calories; 36g Fat (97.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 162mg Sodium.

Two years ago: Cardamom Chocolate Chip Cookies

Posted in Salad Dressings, on July 17th, 2010.

For the Indian-inspired dinner I did a few nights ago, I decided to try to find a salad dressing that would complement the vegetable coconut curry and the Caribbean rice dish. A green salad is not something very well known in India, I surmise, but lots of people who have moved from India to English-speaking countries have dressing recipes on their blogs. Actually most of them were simple, French type vinaigrettes. That wasn’t what I wanted. So when I happened upon this recipe, from the website Food Reference, I thought it sounded good. With turmeric, cumin, ground coriander, garlic, lemon juice and EVOO. It’s concocted in the food processor, then it will keep for several weeks in the refrigerator, so the recipe says.

Making half a recipe (using a base of 1 cup of EVOO) I didn’t have any idea how many servings it made, so I’ve estimated. With the inclusion of the turmeric, it makes a bright orange mixture, as you can see above.

This recipe does contain a little bit of sugar, and I think a salad with some fruit added would do nicely here. I had ample fruit in the curry and the rice, so I didn’t use any. I’d think some apple would be lovely, or even orange segments. And some almonds too. This dressing may not be something that appeals to everyone, but it really did do nicely with the curry. You can also use this as a marinade for meat too. I haven’t tried that – if I do (and I have enough left over to try it) I’ll write an addendum here.

The dressing – because of the inclusion of the spices – has some graininess to it. I suggest you stir it well, but then let it sit for about 30 seconds or so before actually adding it to a salad. That way the spices will mostly sink to the bottom. I think it’s the turmeric that contributes most of that.

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Tikka Salad Dressing

Recipe By: Foodreference.com
Serving Size: 16
NOTES: This East Indian recipe is both a dressing and a marinade. The smooth velvet consistency cleverly conceals a bold, peppery flavor. Try this recipe to marinate chicken, pork, lamb, or firm chunks of fresh fish (tuna or salmon) and thread on skewers. You may simply pour Tikka Salad Dressing over mixed greens, cooked warm vegetables, or sliced cucumbers. Tikka will keep for up to two weeks in the refrigerator.

1/8 cup lemon zest
1/2 cup lemon juice
2 teaspoons turmeric
2 teaspoons cumin
2 teaspoons coriander
3 cloves garlic — finely minced (1 1/2 teaspoons)
2 teaspoons sugar
3 tablespoons fresh ginger — or 2 tsp. ground ginger
2 teaspoons garam masala
2 teaspoons salt
1/8 cup green onion — chopped
2 cups extra-virgin olive oil

1. Place the lemon zest, lemon juice, turmeric, cumin, coriander, garlic, sugar, ginger, red chili flakes, salt, garam masala and onion in the bowl of a food processor fitted with a metal blade.
2. Process until well blended.
3. With the processor running, slowly add the olive oil in a narrow stream until the dressing is well blended and has thickened slightly. Refrigerate.
Per Serving: 248 Calories; 27g Fat (96.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 268mg Sodium.

A year ago: Tomato, Blue Cheese and Saffron Vinaigrette

Posted in Salad Dressings, on June 29th, 2010.

My eye is always on the lookout for new salad dressing recipes. I have about six or so that are used regularly in my house, but most of my favorite ones have blue cheese or Feta or some kind of cheese in them. I’m still searching for a perfect simple vinaigrette recipe. I’ll probably continue to look, but in the meantime I made this one the other day. It’s quite good. Not vinaigrette nirvana, surely, but it’s good.

What’s unusual in this is dill and fresh ginger. Except in an Asian style dressing, ginger is an odd ingredient. And what’s even more interesting is that we couldn’t even taste the ginger. It contained a tablespoonful of freshly grated ginger, and it just became part of the subtle background.

The recipe originally came from Foster’s Market. I don’t remember who got me to Sara Foster’s blog – her recipe blog, but I’ve been reading it for awhile. She doesn’t post stories. Just a recipe or two now and then. The market is in Durham, North Carolina. And Sara Foster used to work for Martha Stewart’s group, but in 1990 she and her husband decided they really wanted to put down roots and open a gourmet market and deli. It’s been very successful and I’ve printed out a number of recipes, but this is the first one I actually tried.

So, it’s a simple vinaigrette, but contains fresh ginger, fresh dill, plus the juice and zest from a lemon. That’s it. When I got done making it, mine was too tart (probably because my Meyer lemon contained more juice than a standard lemon), so I added a tech of sugar and a bit more olive oil.

You do know the best way to taste-test a salad dressing, don’t you? Take a piece of greens/lettuce and dip it into the dressing. Not dunk it, but just a little bit – about as much as would be on the lettuce if it were tossed in dressing. Then taste it. Add something if it needs it and try it again with another lettuce leaf. Add salt, usually too. I always under-salt things, figuring people can add more if they want to. If you taste a salad dressing, though, it should probably be more salty than usual because the dressing will be dispersed all over the greens. Anyway, I did the taste test and found it too astringent, so I adjusted it. If your fresh lemon didn’t have much juice, then you’d probably want to reduce the amount of oil you would add. Or add more juice (not more zest) from a second lemon. Salad dressings aren’t an exact science unless you specify an exact amount of lemon juice. An average lemon will contain 2-3 tablespoons of juice. Mine was definitely on the high end, maybe even 4 T.

My judgment on the dressing: it’s good. It’s exceedingly fresh tasting. Probably from the lemon juice and the dill. It would make a great dressing for a vegetable salad – like green beans, for instance. Or beets. Even potatoes, I think (but leave out the sugar). You might try the recipe without the sugar first, and see if it suits your taste. If it’s too tart, the sugar will do the trick. I served it on greens with some fresh tomatoes and radishes. And a little sprinkle of Feta.

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Lemon Ginger Vinaigrette with Dill

Recipe By: Adapted from Foster’s Market, Durham NC
Serving Size: 6
Serving Ideas: Would be nice on a cold green bean salad, or beets, or even potatoes (but don’t use the sugar then).

2 tablespoons white wine vinegar
zest of one lemon
3 tablespoons fresh lemon juice (approx.)
1 tablespoon fresh ginger — grated
1 tablespoon fresh dill
1/4 cup canola oil
2 tablespoons olive oil — or more to taste
1/2 teaspoon sugar — optional
salt and pepper to taste

1. Be sure to zest the lemon before you juice it!
2. Combine the vinegar and lemon juice, then add zest, ginger, dill and both oils.
3. Taste the dressing and add the sugar if desired and adjust the dressing with more oil if necessary.
Per Serving: 125 Calories; 14g Fat (95.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium.

A year ago: Sakura Ridge B&B near Hood River, Oregon (what a great place to stay)
Two Years Ago: About Patricia Wells’ book, We’ve Always Had Paris
Three Years Ago: Grilled Sweet Potato Salad

Posted in Fish, Salad Dressings, Salads, on May 14th, 2010.

We’re now getting some lovely frozen wild salmon fillets from Norway. The steaks are absolutely delicious. Tender, and so tasty. A salad sounded good. So I made a mayo-based Caesar dressing with some spicy heat to it. I had some lovely spring asparagus, and a perfectly ripe avocado. It was so good.

The salmon was baked on parchment paper in a 450 oven. Meanwhile, I’d made the Caesar style dressing an hour or so ahead so the flavors could meld. The asparagus was simmered over hot water in my handy-dandy asparagus steamer. The avocado was huge (thanks, Joan!) and perfectly ripe after sitting on my counter for a week! I grated some additional Parmesan on top and added some cilantro to the salad. So it wasn’t strictly speaking a traditional Caesar.

The dressing is a mayo one with all the typical Caesar ingredients. But instead of anchovies in it, I took Phillis Carey’s idea (from a Caesar dressing of hers which is my really top-favorite Caesar dressing) and used capers instead. Then I added some hot Vietnamese chili sauce to give it some zipped up heat. And I let it sit. The salad needs more dressing than you might think; just keep that in mind. But add other things to this if you’d prefer broccoli, or tomatoes, or? This was just my version with what I had on hand.
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Baked Salmon with Spicy Caesar Salad

Recipe By: My own concoction
Serving Size: 6

2 cloves garlic — peeled, mashed or finely minced
1 teaspoon salt
1/3 cup light sour cream — (or use all mayonnaise)
2/3 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup Parmesan cheese — finely grated
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons capers
1/4 teaspoon hot chile sauce — like Vietnamese red chile sauce, or more to taste

SALAD:
8 cups Romaine lettuce — chopped
4 whole radishes — sliced
1 cup cilantro — chopped
1/2 pound fresh asparagus — steamed (or roast alongside the salmon)
1 whole avocado — peeled, seeded, sliced
1 cup Parmigiano-Reggiano cheese — shaved
24 ounces salmon fillets

1. Mash the garlic with the salt and allow to sit while you collect the other items.
2. In a bowl combine the sour cream, mayonnaise, Dijon, black pepper, lemon juice and Worcestershire. Mix well with a small spoon until thoroughly combined.
3. Add the Parmesan cheese and capers, then add the garlic/salt mixture. Add more salt and pepper if needed. Stir well, cover and refrigerate for at least an hour to allow flavors to marry.
4. Meanwhile, preheat oven to 450°. Line a small baking sheet with parchment paper and place salmon on top. Season with salt and pepper. Bake for about 8-10 minutes (max) until you can just barely see some of the juices bubbling up within the salmon (little white specks will begin peeking through the fish). Set aside.
5. Mix the salad ingredients, toss with dressing, place on a large plate, then add the salmon fillet, the asparagus, avocado and Parmesan. Drizzle a bit more dressing on top of salmon, then garnish with additional cilantro, if desired.
Per Serving: 479 Calories; 36g Fat (64.2% calories from fat); 34g Protein; 11g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol; 960mg Sodium.

One year ago: Lemon Cake with Limoncello and Lime Mousse (oh, outstanding!)
Two years ago: Barbecued Short Ribs (my go-to recipe, always)
Three years ago: Algerian Carrots (gosh, this is a favorite in the cold side dish arena)

Posted in Salad Dressings, on April 26th, 2010.

There’s not much of anything more boring than looking at a photo of a salad dressing sitting in a jar. So I opted to show you how I used it instead. I was making a quick dinner, but didn’t want to make a green salad. I had these little bitty tomatoes begging to be eaten, so I chopped them in half and let them marinate with the dressing. I had some extra minced shallots and Italian parsley on my chopping board so they got sprinkled on top.

The dressing recipe came from Martha Stewart Living, the 12/09 issue. From a woman who works for Omnimedia, Lucinda Scala Quinn. She’s just printed a cookbook called Mad Hungry: Feeding Men and Boys. The magazine had several of her recipes (that she feeds her male-dominant family, including two ravenous sons) but she prefaced this one with the story that it’s her mother Rose’s recipe, and a favorite of her dad’s. With that kind of testimony I had to try it. I can’t say that I was exactly wowed by it, but it was good. Keep reading . . . .

Sometimes salad dressings need to sit and veg for awhile before the flavors marry. I made the dressing, shook it up and promptly poured it on the tomatoes. Good, but not great.

But, when I tossed it with a green salad the next day it was wonderful! I liked it a LOT.  And I might try the option of using garlic instead of shallot, or maybe both. I’ll make this again, but I definitely will let it sit overnight first.
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Rose’s Vinaigrette

Recipe By: From Martha Stewart Living, 12/09
Serving Size: 16

1 tablespoon shallot — minced (or use garlic clove)
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

1. In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
2. Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or Store in the refrigerator overnight.
Per Serving: 92 Calories; 10g Fat (97.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 93mg Sodium.

A year ago: Graham Cracker Chewy Pecan Bars
Two years ago: Indian Pepper Chicken

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