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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 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 Chicken, Grilling, Salads, on September 8th, 2011.

grilled_chix_salad_vinaigrette

I know, I know, what’s so special about a grilled chicken salad! Well, let’s just say it’s all about the dressing in this recipe. If you don’t care about the salad part, that’s fine, but you do need to try the dressing on a salad of your choice.

Wanting a cold salad for dinner in the summer is certainly standard fare around here. I dug out this recipe that I think came from a cooking class I went to in the mid-80’s. It’s that old. And the recipe for an artistic salad such as pictured above, was on the cutting edge at the time! My notes say this recipe came from Jean Francois Meteigner, at Cicada (an L.A. restaurant). At the time the restaurant was on Melrose. There is still a Cicada, but it’s in downtown L.A. and somebody else is the chef. Meteigner has moved on to another restaurant in Santa Monica. In any case, this is his recipe and it’s a good one.

green_salad_sherry_vinegar_etteI made the dressing an hour ahead and let it sit out at room temp so the garlic would infuse a bit more. Afterwards I refrigerated what was left and used it up within a few days. As for the salad, it’s a mixture of baby spinach, arugula and mixed salad greens. Then you add some cucumber, fennel, fresh corn cut off the cob (or use frozen if that’s all that’s available), toss the salad with the dressing, then add the decorative touches – fresh wedges of tomato, avocado, green onions and artichoke hearts, if you’d like. When I served this as a main dish salad I added the chicken. The next day I served a lovely green salad  (pictured above) with some crumbled blue cheese, some toasted pecans, and the dressing.

So, first is the salad dressing. As you can see from the ingredient list, it has some sweetness to it. Not too much, but enough that you know it’s sweet. The original recipe called for honey – I used agave nectar instead. Otherwise, I stuck to the recipe as written. It’s delicious. Several people asked me about it- they couldn’t tell what was in it – the sherry vinegar adds a different taste. And the lemon juice gives it a nice tartness, although the agave certainly balances it. Worth making.

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Sherry Vinegar and Lemon Dressing

Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
Serving Size: 8
NOTES: The only change I made to this recipe was the use of agave nectar instead of honey. He also called for the “juice of 2 lemons.” I made a measuring assumption that a lemon yields about 1/4 cup of lemon juice each. Use more if you want to, but you may need to add additional honey.

3 tablespoons agave nectar — or honey
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 cup fresh lemon juice — fresh squeezed
1 cup extra virgin olive oil
2 large garlic cloves — peeled, smashed and minced
Salt and pepper to taste

1. In a medium-sized bowl whisk together (in order) the Dijon mustard, sherry vinegar, lemon juice, garlic.
2. Slowly add in a steady stream, whisking continuously, the olive oil. If made ahead whisk together again before pouring onto any salad. Refrigerate and use within a week, if possible.
Per Serving: 246 Calories; 27g Fat (96.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium.

Then, if you’d like to make the chicken salad part, with all the delicious fresh veggies that go along with it, here’s that part.

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Grilled Chicken Salad

Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
Serving Size: 4

4 large boneless skinless chicken breast halves
1 tablespoon Herbes de Provence — or other mixed herbs containing thyme and rosemary
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
SALAD INGREDIENTS:
8 ounces mixed salad greens
8 ounces baby spinach
6 ounces baby arugula
8 whole green onions — minced, including some green part
2/3 cup fresh corn kernels
1/2 cup fennel bulb — finely diced
1/2 cup cucumber — diced
2 large avocados — diced or sliced
2 large tomatoes — wedged
8 ounces artichoke hearts — canned, not marinated (optional)
GARNISHES:
1/2 cup potato chips — (optional)
16 pieces chives — (optional)
DRESSING:
1/2 recipe Sherry Vinegar and Lemon Dressing

1. Season chicken breasts with oil, pepper, herbs and garlic. Place in a plastic bag to marinate for 1-2 hours if time permits.
2. Grill chicken breasts on an outdoor grill for 3-4 minutes per side (or less, depending on thickness) until just cooked through. Do not overcook. Remove and set aside.
3. In a large salad bowl combine the salad greens, spinach, arugula, fennel, green onions and corn. Toss with salad dressing, adding just enough to coat leaves well. Pour out onto 4 serving plates.
4. Decorate each salad with avocado slices, tomatoes, and artichoke hearts. Cut chicken into slices and place on salad. Add crushed potato chips if using them, and poke a few long chives into the top, standing them up straight if possible.

Posted in Beef, Salads, on September 5th, 2011.

grilled_steak_salad_onions_corn

Imagine my surprise a few months ago, at a cooking class with Phillis Carey, when she looked over at me and said, “this is your salad dressing, Carolyn.” Wow, really? Phillis came up with the salad components, but she used my Creamy Blue Cheese Garlic Dressing. It’s one I’ve been making for years (it’s probably my favorite salad dressing), but just recently put up on my blog, purely an oversight that it hadn’t been “up” on my blog before. It’s one that isn’t overwhelming with the blue cheese. It’s more like a creamy blue cheese vinaigrette, really. You can see from the photo above – it’s not a gloopy sour cream based dressing as there isn’t any sour cream or mayo or anything “creamy” in it except 2 ounces of blue cheese – so all you see is oil and lime juice on the lettuce. It has a bunch of other stuff in it too, but it’s a simple dressing.

Anyway, I was quite thrilled. Thanks, Phillis! Now on to the salad. Phillis has you season a nice, big sirloin steak with a Cajun/Creole seasoning mix. If you don’t have a jar of something on hand, click over to this site for a recipe for a Cajun (spicy hot mixture) to make your own. In my recent reading of Mary’s site, Deep South Dish, she uses a seasoning mix she buys, called Slap Ya Mama. Our local stores here in Southern California usually carry some of Emeril’s jars, but not much else. I may have to order some of this mixture just for fun. As with any kind of spice mixture, you know, don’t you, that once you mix up a variety of spices they tend to become one and they lose their pungency within a few months. Five different spices kept separate will keep fresh for at least a year (oh, I keep mine far longer than that) but once combined give it just a month or two at most. Keep that in mind.

Several years ago I made up a batch of the the spice mix I use for my grilled Corn with 10-Spice Rub. I thought I was so clever – I made a really huge batch just at the beginning of corn season and put it in a small pint sized plastic bag and set it on a shelf in my walk-in pantry. Mistake #1 was putting it in a plastic bag – should have been sealed in a tight lidded jar. Anyway, I used some of it a week or two later. And again. Then it sat on the shelf for about 3-4 weeks. This time I walked 15 feet to my kitchen island and realized a steady stream of the spices were in a trail on my hardwood floor. Oh my. As I held the bag in my hand, it was moving. Eek! Yikes. The bag was just crawling with critters. This was back when I had an infestation of different kinds of critters in my pantry – not only weevils, but another kind of tiny speck of black bugs that ate my chocolate. If you’ve been reading my blog for awhile you read all about it. I had to throw out many, many pounds of food (pasta, flours, grains, spices that weren’t sealed in cans or jars, and about 20 pounds of chocolate). THAT was a painful lesson. Now nearly everything is either jarred, canned or sealed up in big plastic bins in my pantry. The Container Store was my best friend back in those days.

There are differences between Cajun and Creole cuisine – Cajun tends to be more spicy (although it doesn’t have to be), Creole has more subtle flavorings (often tomato-based and with more French or Spanish heritage). Spice Hunter does make a single combo mixture of both seasonings, if you can find it. If you’re interested in learning more about the differences, I found a website called ochef, which explains a bit more. According to his information, as years have gone by – and a century or two of cooking, the two styles have married and intertwined a lot and there’s less and less distinction between them.

This salad is just perfect for a late summer harvest of vegetables – the corn, heirloom tomatoes, cherry tomatoes, etc. If you prefer a really tender steak you can use a ribeye or a New York. If you stick with the sirloin, you might want to tenderize it a bit – marinate it in some kind of acid (like a vinaigrette) for an hour before grilling, then add the Cajun seasoning. Sometimes sirloin steak can be a bit chewy – it may depend on what part of the steak you get on your plate!

What I liked: all the flavors in this salad – and topped off with the blue cheese dressing. If you’re a lover of blue, you could also add a few small chunks of it to the salad. You will hardly know there is any blue in the vinaigrette.
What I didn’t like: not enough onion! I just adore roasted or grilled red onion, so I’d add more to the salad. That’s it!

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Grilled Sirloin Steak Salad with Grilled Onions and Corn

Recipe By: Phlllis Carey cooking class, 7/2011
Serving Size: 6

DRESSING:
2 cloves garlic — peeled
1/4 cup fresh lime juice
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon celery seeds
1 1/2 teaspoons dry mustard
2 ounces blue cheese — Danish type (milder), crumbled
1/2 cup vegetable oil — grapeseed or canola
1/2 cup extra virgin olive oil
1/4 cup Parmesan cheese — freshly grated
SALAD:
1 1/2 pounds top sirloin steak — 1 1/4 inches thick
1 tablespoon Cajun seasoning — or Cajun/Creole type Salt to taste
1/4 cup vegetable oil — grapeseed or canola
1 large red onion — sliced crosswise in 3 thick slices
2 whole corn on the cob — husked
1 large head of romaine lettuce — cut across in wide strips
2 cups cherry tomatoes — halved
2 cups cucumber — hot house type, cubed
1/2 cup green onions — chopped

1. DRESSING: Drop garlic in running food processor to mince. Stop machine and add remaining ingredients and process until smooth. This makes about 1 1/2 cups (more than you’ll need for this salad).
2. STEAK: Preheat grill to medium high. Season steak with Cajun/Creole seasoning and salt and pepper to taste. Brush or pat steak with vegetable oil and grill for 5-7 minutes per side (rare). Remove steak and tent it lightly with a piece of aluminum foil for about 10 minutes.
3. VEGETABLES: Brush onion slices and corn with oil and grill alongside the steak until onion is tender and corn is blackened. Cool slightly (enough to handle) and coarsely chop onion and cut corn kernels from the cob. Cool completely.
4. ASSEMBLY: Slice steak across the grain into thin slices. Toss the lettuce with tomatoes, cucumber, grilled onions and corn. Toss in only enough dressing to coat the salad well. It may need more, so taste it to determine. Divide salad amongst 6 plates and top with steak strips, sprinkle with green onions and serve immediately, passing extra dressing, if desired.
Per Serving (you  may not use all the salad dressing): 674 Calories; 55g Fat (71.5% calories from fat); 31g Protein; 18g Carbohydrate; 5g Dietary Fiber; 75mg Cholesterol; 387mg Sodium.

Posted in Salads, on August 14th, 2011.

heirloom-tomato-salad-goat-cheese

The other day I was archiving my photos (I’ve finally developed a system for saving my food photos on CDs) and when I got to this one I was puzzled. I didn’t remember posting it. Sure enough, I hadn’t. It was from a cooking class with Phillis Carey. A class from several months ago, actually. And I’d written EXC on the recipe (meaning excellent) and a note saying “dressing is really good.” So, there you have my few-word synopsis of this recipe.

It starts, though, with some really good heirloom tomatoes. This one calls for cherry tomatoes, but if you don’t have those, regular sized will do. Try to buy the multi-colored cherry tomatoes if you can – the salad is ever-so pretty that way. You also need some soft goat cheese, a little bit of buttermilk, arugula and fennel. If you have all that (as well as usual kitchen staples like olive oil, lemons, mayo and chives) then you’re in business.

You could also make this an entrée type salad – just add some nice, big, plump shrimp on top. If you can’t find arugula, you can use baby spinach or watercress too.

Picnik collage

Phillis showed us a really clever trick

So, here you have a simple collection of cherry tomatoes. I’ve put them on a Tupperware lid. To keep them contained, it’s good to have a short lip on the lid.

In the below picture, I’ve placed a second lid, the white one, turned upside down on top of the cherry tomatoes. So you see there’s a little “window” in the middle.  In the bottom photo you can see the edge a bit better on the bottom lid.

I took my long serrated-edged knife, and holding the lid (and the tomatoes) fairly firmly in place, I sawed back and forth until I’d cut all the cherry tomatoes in half. A whole bunch of them in one fell swoop. If you have all one type, they’ll all get cut the same. If you’re really a – – l retentive, you’ll very carefully place each tomato with the stem end up. I didn’t bother. The idea came from one of the chefs at Great News, the cooking school I go to more often than not. It was Phillis’ class, but the chef-helper knew of this great trick. It’s a good one.

What I liked: the dressing. For me, salads are almost always about the dressings anyway. But when you have superior ingredients (like arugula, for instance, which I just love) and fennel (another veggie I really love), then it’s a salad marriage made in heaven. This isn’t a tart, vinegary kind of dressing (the only acid comes from a bit of lemon juice), but more creamy type from the soft goat cheese.

What I didn’t like: nothing, really. Be sure to toss the salad just before serving because the dressing will wilt the greens soon. That’s why arugula is used, because it can stand up to that kind of a creamy dressing. The dressing also doesn’t keep too long, so use it up in a day or two if you can.

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Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

Recipe By: Phillis Carey, 2011
Serving Size: 4
NOTES: You probably will not use all the dressing. You can also make this an entree type salad by adding large cooked shrimp on top.

2 ounces goat cheese — soft type, room temperature (or you can use sheep’s feta)
1/3 cup buttermilk
2 tablespoons extra virgin olive oil
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
salt and pepper to taste
1 pinch red pepper flakes
SALAD:
salt and freshly ground black pepper to taste
4 ounces baby arugula — or regular arugula (or baby spinach or watercress)
2 small fennel bulbs
1 pinch cherry tomatoes — heirloom type, halved
1 teaspoon extra virgin olive oil
2 tablespoons fresh chives

1. DRESSING: Combine in food processor the goat cheese, buttermilk, olive oil, mayo and lemon juice and process until smooth. Season to taste with salt and pepper.
2. SALAD: Place arugula in a large bowl. Using a mandoline or vegetable peeler, shave fennel over the arugula. Toss with just enough dressing to coat the greens, then season with salt and pepper. Divide among 4 salad plates, mounding slightly.
3. Toss the heirloom tomatoes with the teaspoon of olive oil, salt and pepper, then scatter on top of the salads. Sprinkle chives on top and serve. Pass additional dressing at the table.
Per Serving (assumes you eat all the dressing): 209 Calories; 16g Fat (67.4% calories from fat); 7g Protein; 11g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 156mg Sodium.

Two years ago: Tiramisu (an America’s Test Kitchen recipe, my favorite)
Three years ago: Zucchini Pancakes (a delish dinner side dish)

Posted in Salads, on July 20th, 2011.

steak-caesar-salad-parm-dressing-croutons

You could, if you didn’t care about making things right, prepare any old salad with Caesar dressing, put some steak on it and serve it with some toasted bread and call it a Steak Caesar Salad. But it would not have the great flavor this one does because of the marinade for the steak, the mayo-based Caesar dressing that just “makes” this dish, or the herby, spicy toast slices that you’ll crave. So, you need to go through all the steps to make this the right way – making the croutons, making the dressing, combining and marinating the meat, then putting it all together.

Since I love garlic, Caesar dressing has been a regular on my menu since as long as I can remember. And for the last couple of years I’ve been making Phillis Carey’s Caesar dressing, which makes it makes it so very easy. Both recipes use mayo as the base – that’s why it’s so easy, see? This one, in this recipe, though, is slightly different that the regular Caper Parmesan Dressing one I use most often. Both are good.

So, would you just go buy a steak, marinate it and make all the component parts and serve this delicious salad one day soon? Thanks!

What I like about this: the dressing, first and foremost. But the steak was delicious too, and the croutons. Yes, I loved it all.
What I didn’t like: well, nothing really, other than the need to plan ahead a bit for this one.

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Grilled Sirloin Steak Caesar Salad

Recipe By: From a Phillis Carey cooking class, 6/2011
Serving Size: 4
NOTES: You don’t consume the marinade, and you won’t use all of the salad dressing, most probably.

STEAK:
1/4 cup red wine vinegar
1/4 cup red wine
1/2 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon shallots — minced
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 1/2 pounds top sirloin steak
CROUTONS:
1/2 cup olive oil
2 cloves garlic — minced
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
12 baguette slices
DRESSING:
2 cloves garlic — peeled
1/2 cup mayonnaise
1/4 cup Parmigiano-Reggiano cheese — finely grated
2 tablespoons olive oil
1 tablespoon capers — rinsed, drained, mashed (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 salt and pepper
SALAD:
12 ounces Romaine lettuce
1 cup Parmigiano-Reggiano cheese — coarsely grated
20 small cherry tomatoes — halved (try to find heirloom in multiple colors)

1. STEAK: Combine marinade ingredients in a Ziploc bag. Add steak, seal well and let sit at room temp for an hour, turning bag every 15 minutes. Or, refrigerate the steak for up to 24 hours, turning the bag several times. Remove steak from marinade, pat dry and grill 6-7 minutes per side for medium rare. Let steak rest for 10 minutes, lightly tented in foil, then thinly slice it across the grain.
2. CROUTONS: Preheat oven to 375°. Whisk oil and garlic, thyme and red pepper flakes together in a small bowl; let stand at room temp for about an hour. Arrange baguette slices on a baking sheet and brush liberally with the oil and sprinkle lightly with salt. Bake for 8-10 minutes, or until crisp and brown.
3. DRESSING: Drop garlic into a running food processor. Stop and add mayo, grated Parmesan, olive oil, capers, lemon juice, Worcestershire, mustard, hot sauce, salt and pepper. Puree until smooth. Chill until serving time. (Dressing will keep for 4-6 days.)
4. SALAD: Toss Romaine, shredded Parmesan and enough dressing to coat lettuce well. Divide among 4 plates, top with steak slices, tomatoes and set 3 croutons on edge of each plate, and serve.

Two years ago: Tomato, Blue Cheese and Saffron Vinaigrette
Four years ago: Pineapple Salsa (great on barbecued meat)

Posted in Chicken, Salads, on July 18th, 2011.

chicken_greens_buttermilk_dressing

If you are looking for an easy dinner for a warm, summer night, this is your ticket. It’s so tasty, delicious, and low calorie as well. Although don’t tell anybody that – they won’t know the difference. When we were on our recent trip to Colorado, Sue served this our last night there. It was a warm night – so warm that we ate inside with air conditioning. And it was so refreshing.

As soon as we got home and I needed a simple dinner for our friends Bud & Cherrie, I remembered Sue’s salad. The base recipe comes from Colorado Collage, the well-known Denver Junior League cookbook. A cookbook I already owned, but definitely hadn’t tried this recipe! Cherrie wanted the recipe – they both enjoyed it very much. Cherrie also owns MasterCook, the recipe software program we both use. Which is why I am now going to include – a MasterCook downloadable file (an MX2 file) at the bottom of every post (next to the PDF file). This is the first time I’ve done this, so if any of you use MC, would you please email me and let me know if it worked? Did the photo download (I’m not certain it will, but you can copy and paste it from the post)? I sent the file to Cherrie the other day and she was so surprised when she clicked on it in my email to her, MC came up and the recipe was complete. She was astounded!

The recipe is quite easy to make, although I made a few changes. I thought the buttermilk dressing would be enhanced with a bit of amp-up with some chipotle chile added in. I also added some citrus zest (I had kumquat, but you could use orange or lemon) and a small garlic clove too. There is no oil in the buttermilk drizzle that’s used over the chicken. The chicken breasts are pounded evenly, then dipped in cornmeal/flour, in egg, then again in the cornmeal/flour before sautéing in a bit of canola oil. Because they’re pounded, they don’t take long to cook – about 6-8 minutes maximum (total, not per side). Sue had used her electric skillet (brilliant idea) – because you want to serve these warm. She cooked them an hour or so ahead (so did I when I made them), then turned the electric frypan temp down to “warm.” An hour later they were still perfectly done and hadn’t dried out at all. That’s a win-win in my book. I put the lid on, but slightly ajar – you don’t want the crispy chicken coating to get soggy.

As for the salad – the recipe has you serve the chicken on top of a mixed tender green salad with some slivers of red bell pepper. I tossed the salad in a very light canola oil and sherry vinegar dressing – just enough to give it a tiny bit of flavor. I also added a bunch of fresh herbs from my garden (use your own mix of herbs to suit your taste) to the salad, and some cherry tomatoes and avocado too. I saved a few of the herbs to sprinkle on top of the chicken also. The photo at top is Sue’s (original) version, which is just fine, as is. But if you want to zip it up some, use some of my additions. Thanks, Sue, for preparing this for us – this will become part of my regular summer rotation!

What I liked: the ease of it all – and the make ahead part. The dressing with no oil – so it’s the low calorie and fat aspect, but you’d never know that. Liked the crispy coating – but it’s not thick at all – that I liked a lot.

What I didn’t like: nothing at all. A great dish, particular for summer.

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Chicken on Greens with Chile Buttermilk Dressing

Recipe By: Adapted from Colorado Collage, 1995
Serving Size: 4 (might serve more if using large chicken breasts)

DRESSING:
2 green onions — finely chopped
2/3 cup buttermilk
1/4 cup green chiles — chopped
1/4 teaspoon salt
1/4 teaspoon chipotle chile canned in adobo — [my addition]
1/2 teaspoon orange zest — [my addition, and I used seeded kumquats because it’s what I had]
1 small clove garlic — minced [my addition]
pepper or cayenne to taste
CHICKEN AND SALAD:
1/4 cup cornmeal
1/4 cup flour
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 egg
1/4 cup milk
4 boneless skinless chicken breast halves — pounded to 1/2 inch thickness
3 tablespoons vegetable oil
6 cups mixed salad greens
1 large red bell pepper — cored, seeded and thinly sliced
fresh herbs (about 2 T. each): chives, cilantro, Italian parsley, mint, dill [my addition]
1/2 cup cherry tomatoes — [my addition] [I also dressed the salad with a bit of canola oil and sherry vinegar – very lightly]
chopped mint and cilantro for garnish on the chicken [my addition]
1 whole avocado — peeled, diced [my addition]

1. Combine all dressing ingredients and chill. If you like a bit more spice/flavor, add more ground cumin and a couple of pinches of cayenne pepper to suit tastes.
2. Combine cornmeal, flour, cumin, salt and pepper in shallow dish. In another shallow dish beat egg and milk. Dredge chicken in cornmeal mixture, then dip in egg mixture allowing excess to drip off. Coat again in cornmeal mixture and set aside.
3. In large skillet heat oil over medium high heat. Add chicken when hot and cook 6-8 minutes until lighly browned, turning once. (May be prepared to this point up to one hour in advance. Cover chicken and keep warm.) Remove and place on paper towels to drain. [If you make this in an electric skillet, you can turn it down to WARM, and it will stay nice and moist, but warm, for that hour – place lid on top, but not tight.]
4. Divide greens and sliced red pepper among plates. Slice warm chicken crosswise into strips and place on top of greens. Serve with dressing.
Per Serving: 443 Calories; 22g Fat (44.5% calories from fat); 36g Protein; 27g Carbohydrate; 5g Dietary Fiber; 125mg Cholesterol; 711mg Sodium.

Two years ago: Tomato, Blue Cheese and Saffron Vinaigrette
Four years ago: Asian Slaw (one of my favorites – great for a summer barbecue)

Posted in Breads, Fish, Salads, on July 6th, 2011.

salmon-dill-salad

If I could just reach into that picture, I suppose I’d reach for the toast first. Oh, was it ever delish. Well, the salmon was too, but the toast was memorable! With oodles of butter, garlic and herbs. Could I just have that for lunch, please?

What you do with leftover salmon, I don’t know, but I’m always at a loss for how to use up a serving or two of salmon, other than just reheating it in the microwave. One of my favorite company meals is a Grilled Salmon with Watercress Salad. Invariably I have just a little bit left over and the salad part isn’t edible the next day. So I end up with a chunk of salmon with nothing else to go with it. Now I have a solution with this recipe. Phillis Carey always has such great ideas for making use of leftovers, this being a perfect one. It will become part of my regular repertoire.

The recipe below assumes you need to cook the salmon from scratch, but if you have leftovers, you’ll know where to pick up in this recipe. The big flakes are marinated in a dressing for a couple of hours, then it’s mounded on the baby Romaine (Trader Joe’s carries that) or use some other kind of tender lettuces, like butter lettuce. As you toss the salmon (gently, gently) you’ll find that the bigger chunks will break apart some – that’s fine – but that’s why you start with bigger flakes to begin with.

Meanwhile, do make the toasted bread. It is just so good. Undoubtedly loaded with too many fat grams, but hey, you’re eating omega-3 fatty acids in the salmon, so it balances out, right?

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Salmon Salad with Dill and Ciabatta Herb Toasts

Recipe: From a cooking class with Phillis Carey, 6/2011
Serving Size: 4
Serving Ideas: For smaller appetites, this might serve 6 people.

SALAD:
2 pounds salmon fillet — skinless, boneless
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup celery — finely diced
1/2 cup red onion — finely diced, soaked 20 minutes covered in water with 2T white vinegar added
2 tablespoons fresh dill — minced
2 tablespoons capers — drained and rinsed
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
6 ounces baby romaine — or other baby mixed greens, or butter lettuce
CIABATTA TOASTS:
8 slices ciabatta bread
3/4 cup unsalted butter — softened
3 tablespoons fresh chives — chopped
1 1/2 tablespoons fresh dill — chopped
2 cloves garlic — minced
1/2 teaspoon salt

1. SALMON: Brush salmon with olive oil and sprinkle with salt and pepper. Grill or broil salmon 10-12 inches below heat, about 15 minutes total time (not necessary to turn it over if slow-broiled) or until cooked through. Cool salmon and then chill.
2. TOASTS: Preheat oven to 375°. Place bread slices on a baking sheet (line with foil). In a bowl combine butter, chives, dill, garlic and salt. Mash to combine well. Spread cut surfaces with herb butter and bake for 8-10 minutes or until golden brown and bubbly.
3. SALAD: Break salmon into very large flakes (pieces about 2 inches in length, 1/2 inch wide, approx.) and place in a bowl. Add the celery, drained onions, dill, capers, vinegar, olive oil. Salt and pepper to taste. Gently toss this mixture about 2 hours ahead of meal time. The salmon will break up into smaller pieces when you mix it up – that’s fine – that’s why you start with larger pieces.
4. Divide lettuce among 4 plates and mound the salmon on top. Serve 2 toast pieces on each plate.
Per Serving: 839 Calories; 57g Fat (60.5% calories from fat); 52g Protein; 31g Carbohydrate; 3g Dietary Fiber; 211mg Cholesterol; 764mg Sodium.

Posted in Fish, Salads, on June 20th, 2011.

cajun-chop-salad-shrimp-andouille

A week or so ago I attended a cooking class all about summer salads. And oh, was this one fantastic. On hot summer nights (we haven’t had any of those yet) this would make a great dinner. The only thing you have to cook are the shrimp (it can be grilled if you want) and the Andouille (a little harder to grill, but it could be done) so you don’t have to have any heat in the kitchen.

As usual, Phillis Carey had a very, VERY long title to the recipe: Cajun Chopped Salad with Andouille Sausage, Shrimp, Red Beans, Three Peppers, Toasted Pecans and Creole Mustard Dressing. I shortened up the title, but there you have it in her original form. Phillis wants to make sure she lures you into the recipe by including almost all the ingredients in the name!

The dressing – to me – was what made this salad. It was a little bit tart (vinegar) and a little bit sweet (honey) and piquant (Creole mustard and Cajun seasoning). Mixed all together, it’s wonderful! She did tell us that the dressing doesn’t keep – not that it spoils – but it loses its zip after about 6 hours, so don’t make a huge batch of this, thinking you can keep it around for awhile. Phillis did explain a bit about Creole mustard – it’s a vinegar-based mustard. Regular Dijon mustard (which you can use in this, but it won’t taste the same) is a wine based mustard, so the flavors are very different. It just so happened that the cooking store where this class was held had a new bottled Creole mustard that Phillis and others were raving about. Of course I had to buy it. It’s by Dulcet Cuisine, and this one is simply Creole Mustard. The mustard is available at Whole Foods if you have one near you. It’s also exported to Canada and Britain.

Do soak the red onions for a few minutes in water and vinegar. The shrimp is marinated briefly in a bit of the dressing, and you do have to cook up the Andouille a bit. But everything else is just some chopping and mixing. Hopefully you already have some toasted pecans – if you don’t and it’s too hot in the kitchen – just use them right out of the package. You’ll get all kinds of flavors jumping in your mouth as you eat this – the sweet and tart from the dressing – the flavor of the shrimp, and the little chopped bits of Andouille too. It’s got lots of veggies in it, so you’ll get your protein and veggies all in one plate. And carbs too since there are some beans included. A complete meal.

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Cajun Chopped Salad with Shrimp and Andouille

Recipe By: From a cooking class with Phillis Carey, 6/2011
Serving Size: 4
NOTES: Creole mustard is a vinegar-based mustard (Dijon is a wine-based mustard).

DRESSING:
1/4 cup Creole mustard — like Zatarain’s, or use Dijon
2 tablespoons honey
1 tablespoon Cajun spice
1/4 cup cider vinegar
1 cup vegetable oil
Salt and freshly ground black pepper to taste
SALAD:
8 ounces large shrimp — cleaned
1 tablespoon vegetable oil
1/2 pound Andouille sausage — 1/4″ dice
4 cups Romaine lettuce — chopped
2 cups baby spinach
3/4 cup red bell pepper — diced
3/4 cup orange bell pepper — diced
3/4 cup yellow bell pepper — diced
1/2 cup celery — diced
1/2 cup red onion — diced
15 ounces canned black beans — or red beans, drained, rinsed
3/4 cup pecans — toasted, chopped

1. DRESSING: In a medium bowl combine mustard, honey, Cajun spice and vinegar. Slowly whisk in the oil until vinaigrette emulsifies. Season with salt and pepper to taste.
2. ONIONS: In a small bowl place diced onion and add about 1/2 cup water and 1-2 T. white vinegar. Allow to sit for about 20 minutes. Pour off liquid and dry on paper towels.
3. SHRIMP: Place shrimp in a medium bowl. Toss with 1/4 cup of the Dressing; cover and refrigerate 30 minutes. Remove shrimp and saute for 4-5 minutes, turning once, until shrimp are cooked through. Remove from pan, drain on paper towel and chop in bite-sized pieces.
4. SAUSAGE: Heat the 1 T. oil in a medium nonstick skillet over medium-high heat. Add the diced sausage and cook, stirring frequently, until lightly browned. Drain on paper towels and allow to cool.
5. SALAD: In a large salad bowl combine the salad ingredients, then add shrimp and sausage. Add enough dressing to coat the ingredients (it may need more than you think), toss well, add the pecans and serve immediately.
Per Serving (assumes you use all of the dressing): 1043 Calories; 80g Fat (69.6% calories from fat); 34g Protein; 44g Carbohydrate; 11g Dietary Fiber; 142mg Cholesterol; 1242mg Sodium.

Two years ago: Lamb Eggplant Shepherd’s Pie
Three years ago: Curried Chicken Sandwiches
Four years ago: Roasted Apricot Almond Cake

Posted in Salads, on June 10th, 2011.

green-panzanella-salad

The other day I was reading a pasta recipe at someone else’s blog, and it got me to craving a salad, so I decided to create my own salad, but using a riff on panzanella. You know, panzanella is Italian for bread salad. I didn’t exactly want a true panzanella that’s mostly bread with veggies in it. I do have a fantastic Grilled Panzanella Salad on my blog in case you’re really wanting that. This time, though, I wanted something totally different. But sort of similar. So here’s my salad. It contains cooked chicken, some pennette pasta (or you can use whatever pasta shape you’d prefer), tomatoes, fresh baby spinach, lemon juice, some home made pesto (we have lots of basil in our garden at the moment) mixed into some cream as the dressing. And, the delicious toasted bread croutons. It took no time at all to make – except for baking the croutons and cooking the pasta. While those two things cooked, I chopped up the chicken, cut the tomatoes, squeezed lemon juice and made the dressing. I’d made the pesto earlier in the day, but you can use bottled pesto. I merely made my own since I had the pine nuts and basil on hand.

Here’s what I did. First I put the water on to boil, since that takes 10-15 minutes. I only used about 2 ounces of pasta, but if you’d like more pasta, by all means, use more as that will stretch the salad to serve more people (just use more dressing). I cut up the ciabatta loaf I had from the day before that was already starting to get stale. I tossed those cubes with some oil (I used grapeseed, but EVOO is just fine too) then sprinkled the cubes with a jarred seasoned garlic salt. Because the bread was damp from the oil, the salt stuck well to the bread. The croutons were baked in a 425° oven for about 5-7 minutes, just until they were golden brown. You want to do those in a hot oven because you want the exterior to brown, but the inside to still have some softness to it. If you baked the bread cubes at 350°, it would take 15 minutes, perhaps, to get them brown, AND they’d be as hard as bricks. That’s not what you want in a panzanella.

Picnik collageThere’s the pesto at left, and the golden hued croutons just out of the oven. The leftover chicken I had on hand needed to be cubed up, which I did, the tomatoes halved. Once the pasta was cooked through and drained, I put that in the big salad bowl and squeezed fresh lemon juice over it. Then I began adding all the other ingredients – the spinach, tomatoes, chicken and the asparagus. The croutons were added in on top and I poured the dressing (not all, but most of it) onto the bread and tossed it well, then mixed the entire salad. I wanted the pesto cream to coat the bread first, then the excess would also coat the salad and pasta as well. Add more dressing if it needs it, but I caution you to not use too much. I had fresh baby spinach on hand, but you could use any other kind of sturdy lettuce.

If you’d like you could also shred some good Parmesan on top of the salad. I didn’t think it needed it because the pesto had some. The salad is very malleable – use what ingredients you have on hand. Green beans? Add them. Peas? Good addition too. No asparagus? No worries. No spinach? Add Romaine or even green leaf. Or arugula would be great with this.

The next day I got out what was left over of this salad. It was still delicious. The spinach hadn’t wilted, the bread cubes were only slightly soggy, but full of that good pesto flavor. The pasta had absorbed some of the pesto cream, which was good. It might have benefitted from a little squirt of lemon juice over all of it, but it tasted just fine so I didn’t bother. This salad is full of flavor; it would even be good enough for a warm summer night dinner with guests. Worth making; easy too.

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Green Panzanella, Chicken and Pasta Salad

Recipe By: My own recipe, 6/2011
Serving Size: 3
Serving Ideas: If you have some frozen peas on hand, add in a handful of them also. They go great with a spinach enhanced salad, and they taste great with the pesto too.

4 cups bread cubes — cut about 1/2 inch square
2 tablespoons grapeseed oil
2 teaspoons seasoned garlic salt
2 ounces pasta — penne, penette, penne rigate or bowties
2 tablespoons lemon juice
3 ounces baby spinach — or Romaine lettuce
1 1/2 cups cooked chicken — cut in slivers or cubes
1 cup asparagus — steamed, chopped [optional]
1/4 cup pesto sauce
1/4 cup heavy cream
1/2 cup cherry tomatoes — halved
salt and freshly ground black pepper to taste

1. Make croutons: preheat oven to 425°. Cut 2/3 of a small ciabatta loaf into cubes and place in a large bowl, then drizzle the oil over the bread, toss with your hands, then add the seasoned garlic salt (the oil will help the salt to stick). Pour cubes onto a large, rimmed baking sheet and bake for about 5-7 minutes until the croutons are golden brown. Remove and set aside.
2. PASTA: cook the pasta of your choice until it’s al dente. Drain and place in the same bowl you used for the croutons. Add the lemon juice and toss gently and allow the pasta to cool. Set aside.
3. Mix the pesto and heavy cream together. Add the spinach, chicken, asparagus and cherry tomatoes to the salad bowl. Pour the croutons over the top and add the pesto cream. Toss the pesto mostly in the bread cubes at first. You may not need all of the dressing – add some, then taste. It’s easy to over-do it, so add and toss, then taste to make sure. Add salt and freshly ground black pepper to taste.
Per Serving: 623 Calories; 32g Fat (45.6% calories from fat); 35g Protein; 50g Carbohydrate; 4g Dietary Fiber; 92mg Cholesterol; 571mg Sodium.

A year ago: Thai Tea
Two years ago: Couscous Chicken Salad
Three years ago: Sarah’s Ginger Scones
Four years ago: Hot as Haiti (a drink)

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