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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.

– – – – – – – – – – – – – – – – – – – – – –

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 Beef, Grilling, Salads, on May 12th, 2009.

skirt-steak-salad

Ever had skirt steak? It’s an odd piece of beef – also called a flap steak. Comes from the belly of the steer, sometimes covering part of the ribs or below. Often it’s covered in silverskin (which needs to be removed – get your butcher to do it for you ). It can be chewy – that’s why you marinate it. It’s tasty, though, and perfect for grilling. The steak itself is thin – very thin actually – and when it cooks it shrinks, big time. You can grill it on an outdoor, or stovetop grill, either one. Cut it up into manageable pieces (like it halves or thirds (about the size of your hand). It cooks up in no time (remember, it’s thin) so it only takes a couple of minutes per side (until it’s still pink in the middle). You remove it to a cutting board and slice it across the grain (there’s a definite grain to skirt steak) into small strips (as in the photo above).

In this salad, the meat is marinated with lots of garlic, olive oil and pepper (and some fresh thyme sprigs). Meanwhile you make homemade croutons which are baked briefly, then combine with some tomatoes, onion, olives and arugula. Add a bit of basil and you’re done. It’s not required, but there’s a little bit of blue cheese-butter that tastes fab on the meat. That’s it. And oh, is it wonderful! The recipe came from Food & Wine, but is Suzanne Goin’s creation (she’s the chef at Lucques, in Los Angeles). If this is any representation of her recipes, I’m going to be paying a lot more attention!
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Grilled Skirt Steak with Tomato Bread Salad (Panzanella)

Recipe: Food & Wine, Suzanne Goin
Servings: 4-5

MARINADE:
6 whole garlic cloves — minced
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
1 1/2 pounds skirt steak — trimmed of all silverskin and excess fat
8 sprigs fresh thyme
BLUE CHEESE BUTTER:
2 tablespoons blue cheese — crumbled
2 tablespoons unsalted butter — softened
SALAD DRESSING:
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
4 tablespoons olive oil
Salt and pepper to taste
SALAD:
2 cups sourdough bread — cut in cubes
2 tablespoons olive oil
1 pound diced tomatoes
2 cups cherry tomatoes — halved
1/2 cup sliced red onion
1/4 cup Kalamata olive — pitted, chopped
6 ounces arugula leaves — or baby spinach + watercress
1/4 cup fresh basil — sliced

1. In a plastic bag combine the garlic with oil, salt and pepper. Add the steak and mush around so the steak is covered in the marinade. Add the thyme sprigs. Seal bag and refrigerate, turning over several times during overnight marinating.
2. Bring meat and marinade to room temperature for 1 hours before continuing.
3. In a small bowl combine the blue cheese and softened butter. Mix well and set aside.
4. In another small bowl combine the vinegar, lemon juice, olive oil and pepper. Set aside.
5. BREAD: Toss the bread cubes with oil. Place on a baking sheet and toast in a 350 oven for 14 minutes. Remove pan and place them in a large mixing bowl. Add the tomatoes, onion, olives, arugula and fresh basil.
6. Drain the steak and blot with paper towel. Grill the meat for 2-3 minutes per side. Skirt steak shrinks a lot, so you may want to cut each steak in smaller pieces. Do not overcook the meat. Remove meat to a cutting board and cut ACROSS the grain and dot the steak with the blue cheese butter.
7. Toss dressing on the salad and place on dinner plate. Place steak strips across the top. You may garnish the salad with additional basil slivers if desired.
Per Serving: 1003 Calories; 56g Fat (50.6% calories from fat); 47g Protein; 77g Carbohydrate; 7g Dietary Fiber; 105mg Cholesterol; 1155mg Sodium.

A year ago: Green Salad with Chevre Dressing
Two years ago: Cauliflower, Bacon & Mushrooms

Posted in Salads, Veggies/sides, on April 30th, 2009.

french-gr-bean-salad

Pear matchsticks, shallots, walnuts and Parmigiano add contrast

Shopping at Costco isn’t exactly like browsing in your local outdoor farmer’s market, but I always make a circuit in the cold fresh-veggie storage area at my local store. They have the pre-washed, mostly trimmed haricot verts, those tender, baby green beans. Two pounds worth. But they’re very nice, so every month or so I buy a package and find new and different ways to use them. This time I found a recipe that’s been knocking around in my to-try file for just ages. A cold salad with pears, walnuts and Parmigiano in a walnut oil dressing. Sounded nice. My friend Darlene had given me the recipe years ago (her note said it was fabulous), and it looks like it came from Bon Appetit, but it’s not available on the epicurious website, so maybe it’s really, really old. I did change it slightly, so I suppose I could get away with saying it’s my recipe now . . . maybe.

This miniature version of the "big" Alligator chopper is perfect for mincing shallots and garlic.

This miniature version of the “big” Alligator chopper is perfect for mincing shallots and garlic.

If you have an herb garden, here’s the recipe to use some of the product – Italian parsley, fresh oregano and fresh thyme. The recipe called for basil too, but I don’t have basil in my garden yet, so I substituted mint, which is flourishing everywhere I don’t really want it to. Such is the way with mint, as you probably know. You whisk up a walnut-oil dressing with shallots, and then some julienned pear is added in, along with the Parmigiano. Oh, and some chopped walnuts. Make enough of the finished dish for just what you’ll eat, as any leftovers soaking in the dressing will turn the beans that sickly gray-green nobody enjoys. Just add more dressing to more pre-cooked beans later and it’s an all-new salad. What I changed: (1) mint instead of basil, (2) a pinch of sugar added to the dressing; and (3) less pear and Parmigiano. So if you’d like more pear, more Parmigiano, don’t like the pinch of sugar, you’ll know what to do. I made enough just for two servings, and had some of the dressing leftover, which went well on a garden salad.
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Files: MasterCook 5+ and MasterCook 14 (click link to open in MC – 14 contains photo)

French Green Bean (Haricot Verts) Salad with Pears & Parmesan

Recipe: From an ancient Bon Appetit article, date unknown
Servings: 5

1 1/2 pounds haricot verts — (young green beans) trimmed
DRESSING:
5 tablespoons walnut oil
3 tablespoons sherry vinegar
2 tablespoons olive oil
3 tablespoons chives — chopped
3 tablespoons parsley — chopped
1 pinch sugar
3 tablespoons shallots — minced
1/2 cup basil — or mint, minced
ADDITIONS:
1 whole pear — peeled, cored, cut in matchstick strips
1/2 cup walnuts — chopped
1 1/2 ounces Parmesan cheese — grated
Salt and pepper to taste

1. Bring a large pot of water to a boil. Add a pinch of salt to the water, then add haricot verts. Simmer for about 3-4 minutes, tasting often, until the beans are JUST tender and no longer or they’ll be mushy.
2. Drain and pour the beans into a bowl of ice water. Swirl the beans briefly then drain for 20-30 minutes in a colander.
3. Dressing: In a bowl combine the walnut oil, sherry vinegar, olive oil, chives, parsley, basil (or mint) and sugar. Whisk lightly to combine.
4. Toss green beans with the dressing, along with half of the walnuts, pears and Parmesan. Taste for seasoning. Pour out onto a serving plate (white looks best) and sprinkle remaining nuts, pears and cheese on top.
Per Serving: 365 Calories; 29g Fat (67.4% calories from fat); 10g Protein; 22g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol; 170mg Sodium.

A year ago: Armenian Rice & Noodle Pilaf
Two years ago: Beer Margaritas

Posted in Fish, Grilling, Salads, on April 13th, 2009.

mint-shrimp-tabbouleh

You know how it is about the weather influencing what you decide to cook for dinner? If it’s a rainy day I like to stay in and bake something. Cloudy, cold days often mean soup. A warm balmy night often triggers salads of some kind. Well, my bell weather was working the day before when the temps were in the 70’s and 80’s, but the next day it was cold. But I’d already decided what I wanted to make, so what can a girl do except follow through? So even though it was cool weather, I made salad for dinner.

The recipe came from a Bobby Flay episode I watched on the Food Network several years ago. It reminded me of a favorite recipe – one that won a reader’s recipe contest in Cooking Light for a Crunchy Shrimp on Couscous Salad with a yummy dressing. That’s what I was thinking about as I flipped through my to-try recipes. Mint is in season, I think, and this salad was perfect – hot, grilled marinated shrimp served on a bed of tabbouleh salad.

Since lemon and lemon juice are frequently seen in my recipes, it’s probably no surprise that I’d like tabbouleh, right? I remember exactly when I first had it – it was about 1970, served to me by a friend of my mother’s, Ruth Spilmer. Ruth was a very good cook, and one day she invited a few friends over for a lovely lunch. Remember, back in those days when most women didn’t work, that’s what we did to entertain . . . we invited lady friends over for a nice luncheon – crystal, china, the whole deal. No alcohol though. The other thing I remember about Ruth was her shoes. She always wore spiky high heels. She wore them morning, noon and night. At home, she wore the kinds with feathers around the toes. She said that for so many years she’d worn high heels that her tendons couldn’t stretch to wear flatter shoes, so she just had to wear heels from the moment she stepped out of bed. I can’t imagine! Isn’t it funny sometimes, the things you remember?

So back to this luncheon – what else Ruth served, I don’t remember, but the tabbouleh was a stand-out. I’d never had Bulgar wheat – didn’t really even understand what it was (a parboiled wheat berry that’s been sliced, chunked). But all it takes to make it chewy and edible is a soak in boiling water for an hour or two. And the addition of some key ingredients, namely lemon juice, olive oil, garlic and green onions makes it salad. Ruth always added diced cucumber and diced fresh tomatoes too. I’ve made her recipe off and on for years. So, this Bobby Flay recipe has been changed – only to make the tabbouleh salad like my friend Ruth did. We had it for leftovers a few nights later, and I just added bit more cucumber, tomato and that time I added radishes. And more arugula. So then I had to add a tad bit more lemon juice and olive oil too, but not much.
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Mint Marinated Grilled Shrimp
Tabbouleh Salad

Recipe: Adapted from Bobby Flay, Food Network
Servings: 4
NOTES: I think you could reduce the shrimp marinade to about half – if you just tossed it a couple of times during the 10-minute soak. You throw out the marinade anyway. I prepared the shrimp on my stovetop grill – heated up to a pretty hot temp – and they were done in a flash. Have the tabbouleh salad all ready before you start grilling as you want to whisk it to the table while they’re still hot.

BULGUR WHEAT SALAD:
1/2 cup Bulgar wheat — medium or coarsely cracked
1 1/2 cups boiling water
3/4 cup baby arugula leaves
2 large green onions — thinly sliced
3 tablespoons fresh mint — finely chopped, plus fresh mint leaves for garnish
1/4 cup fresh lemon juice — or lime juice
1 clove garlic — chopped to a paste
1/4 cup olive oil
1/3 cup cucumber — diced
1/4 cup fresh parsley — chopped
1/3 cup fresh tomatoes — diced
Salt and freshly ground black pepper
GRILLED SHRIMP:
1/4 cup fresh lemon juice
3 tablespoons fresh mint — chopped
1/4 cup canola oil
1/4 teaspoon freshly ground black pepper
1 pound large shrimp — (20-24 count)
Salt, to taste

1. Place Bulgar in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
2. Drain off any excess liquid from the Bulgar and allow it to sit in a colander for 15-20 minutes to drain off further water. Place Bulgar in a bowl and stir in the arugula, green onions, cucumber, parsley, tomatoes and mint.
3. Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and taste again for seasoning.
4. Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.
5. SHRIMP: Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes. Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.
Per Serving (assumes you consume the marinade, so this is all wrong): 442 Calories; 29g Fat (59.1% calories from fat); 26g Protein; 20g Carbohydrate; 5g Dietary Fiber; 173mg Cholesterol; 183mg Sodium.

A year ago: Salmon Filets with Orange & Leek Cream Sauce

Posted in Beef, Desserts, Salads, on February 13th, 2009.

We’re having a dinner for nine at our house on Valentine’s evening. All friends and the sister of one of our guests who is visiting from the Midwest. Couples who probably will be very happy not to have to vie for a waiter’s attention on a very busy holiday evening. It’s been some years since we have gone out for Valentine’s Day. It’s just not worth it. Too busy. Hectic. Competitive. Not always good service. Food sometimes compromised because of the crush of people all wanting to eat at about the same time. So it was my idea to hostess a Valentine’s Dinner at our home.

But I got to thinking that if any of YOU are planning to cook at home, maybe you need a few ideas for the menu. I certainly have ample recipes to choose from. And especially some chocolate desserts, since chocolate is one of my favorite things. So, here’s a short list of appropriate items for the 14th. When I think of Valentine’s Day, I think beef, because that’s probably my hubby’s favorite, and I think of salads with a bit of fruit in it, and I think CHOCOLATE. Here you go:

Filet Mignon on a Portabello Mushroom with Blue Cheese
Herb-Crusted Beef Tenderloin
Steak Diane Flambe
Tenderloin in Puff Pastry
Ribeye Steaks with Amazing Glaze (can’t get enough of these guys)
Cajun Steak with Creamy Creole Sauce
French Hamburgers (if you’d like a lower-cost, but elegant dish)

Other entrees:
Chicken Breasts with Spinach and Gorgonzola
Dijon Chicken, Panko Crust
Chicken Breasts with Bacon and Mushrooms
Pork Roast with Spicy Apricot Glaze
Shrimp and Pasta a la Pizziaola 
– – – – – – –
Spinach & Berries Salad
Spinach Salad with Fresh Mango
Apple, Cherry & Walnut Green Salad
Raddicchio, Belgian Endive Salad (no fruit in this one)
– – – – – – –
Bittersweet Mocha Roll
Chocolate Citrus Almond Torte
Chocolate Grand Marnier Decadence Cake
Flourless Chocolate Cake with Caramel Sauce
French (Chocolate) Silk Pie
Pear & Chocolate Tart
Raspberry-Almond Truffle Tart
Triple Chocolate Torte with Raspberry Sauce

– – – – – – – – – – – –

In case you’re interested, here’s the menu I’ll be serving for our dinner:
Gorgonzola, Grape & Nut Crostini (a new recipe)
Ginger Picks (a Ham, Pear & Ginger Tower on a toothpick)
Filet Mignon on a Portabello Mushroom with Blue Cheese (in list above)
Mushroom Bread Pudding (a new recipe)
Spinach & Berries Salad (brought by one of the guests)
Chocolate Sponge Roll (an old favorite of mine)

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

curry-pasta-salad

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

cottage-namibia

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

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

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

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

Posted in Salads, on January 20th, 2009.

radicchio-belgian-endive-salad

You’re going to l-o-v-e this salad. I really mean it. It’s worth every second of effort to make it. The pecans need to be seasoned and caramelized a little bit, you need to soak the dried cranberries in bourbon (or omit this step if you don’t want the alcohol – soak them in orange juice instead), and you need to chop up all the salad stuff. And, the apple needs to be sliced just before serving. And you have to make the vinegar and oil dressing (easy, however).

This recipe has been in my to-try file for many years. What’s funny about it is the real title – “Even Men Love This Salad.” I found it on the recipe bulletin board at Martha Stewart’s website 15 years or so ago.  (I was unable to locate the recipe there now.) The contributor, Susan (no last name given) said that every time she served it men told their wives to get the recipe. She mentions that yes, indeed, there are lots of flavors floating around in this salad, but she says when you put it all together, it’s sublime. I absolutely agree.

I did make just a few minor changes to the recipe – Susan used black raisins – I used dried cranberries instead. She added frisée greens to her salad. I thought there was enough salad quantity without it (there was) so I omitted the frisée. There’s a LOT of celery in it. Don’t eliminate that – it’s an essential ingredient somehow. The pecans are just mildly warm from the cayenne, but they are wonderful in this salad, or for nibbling if you have leftovers. Susan didn’t soak the onion – I do, to remove some of the harshness, the sharpness of raw onion. I actually tossed everything together except the pecans, but her recipe indicated adding the cranberries, Feta and pecans on top when it’s served. If you eat radicchio and Belgian endive very often, you know that they have a slight bitterness to them. The caramelized pecans and the dried cranberries totally balance that. MAKE THIS SALAD! Okay?
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Radicchio & Belgian Endive Salad with Spicy Pecans

Recipe: adapted from a recipe found on Martha Stewart’s bulletin board, about 1995
Servings: 8

1/2 cup dried cranberries
3 tablespoons bourbon (or orange juice)
PECANS:
1 cup pecans — chopped
1 tablespoon brown sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
SALAD DRESSING:
1/4 cup red wine vinegar — better the quality the better the dressing
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil
Salt and pepper — to taste
SALAD STUFF:
2 heads radicchio
3 heads Belgian endive — leaves separated, chopped
1/2 medium red onion — thinly sliced
2 medium Granny Smith apple — peeled, sliced
2 cups celery — chopped
1/4 cup Feta cheese — crumbled
1 head
frisée lettuce — (optional)

1. Soak cranberries in bourbon for 2+ hours. You can reuse the bourbon multiple times.
2. Place the sliced onions in cold water and set aside (removes some of the sharpness).
3. In a medium nonstick skillet combine the pecans, sugar, cayenne and cumin. Heat until the pecans are lightly toasted and brown sugar has caramelized. These nuts are not highly caramelized, so don’t expect a coating of sugar.
4. In a jar or small bowl combine the vinegar and mustard. Use a whisk to mix well, and then drizzle in the olive oil until it’s thickened. Season with salt and pepper to taste. Refrigerate dressing until ready to serve. (You will probably use all the dressing.)
5. Chop up the radicchio, Belgian endive, red onion (drained and blotted dry with paper towels), apple and celery and combine with the salad dressing (taste it to make sure you don’t use too much dressing). If using the frisée, add it also. Serve on salad plates and top with cranberries, pecans and Feta cheese.
Per Serving: 331 Calories; 31g Fat (83.1% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 109mg Sodium.

Posted in Salads, on September 17th, 2008.

Mexican Chopped Salad with Cilantro Dressing

My refrigerator was filled with leftovers. You know the feeling? It seemed like every nook and cranny of my refrigerator was crammed with little round and square plastic containers. My DH loves leftovers (thankfully) and is very happy to have a meal with nothing but little dishes of this and that. So only a few of them end up in the garbage disposal. And even though I love to cook, and enjoy sharing my recipes here on this blog, there are still evenings when I simply don’t feel like cooking. Some of those times I don’t want to cook AT ALL, so we go out. But like the other evening . . . I had some of the moist leftover chicken remaining from the delish roast chicken (the one that Martha thinks the potatoes are better than the chicken – remember that one?). It was a warm evening. What sounded good was a salad. But I didn’t want to start from scratch hunting for some new recipe. What I was craving was a Phillis Carey recipe. Her Mexican Chopped Salad to be exact. But I’ve already blogged about that one. You see, as a food blogger (and likely many food bloggers have the same “problem”) I’m always looking for a “new” recipe to write up. I still have plenty of recipes of my own collection that haven’t made it up on these pages yet, but I didn’t have any chicken SALAD recipes that haven’t already been posted. So, what to do? Well, I decided to make Phillis’ salad as best I could – and remind you how tasty it is.

Unfortunately I didn’t have all the ingredients, and I wasn’t willing to make a trip to the store. But I DID have the ingredients for the dressing, which is what makes this salad anyway. So, I pulled nearly everything out of the crisper and composed a salad. The only ingredients I really wished I’d had were fresh corn and radishes. Corn, particularly, adds so much (to me anyway) to a main entrée salad. So, I’m going to give you the dressing recipe again. If you want to see the full recipe – the original – click on the link above.

Mexican Chopped Salad Dressing (only)

1/2 teaspoon salt
2 whole garlic cloves — minced
1 teaspoon chipotle chile canned in adobo
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/2 cup cilantro — coarsely chopped
2 teaspoons sugar
1/2 cup vegetable oil

Combine garlic and salt in the blender, whiz for a few seconds and let sit while you gather the other ingredients. Add all remaining ingredients and blend until smooth. Set aside while you prepare the salad.

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

noodle salad (cold) with spinach jade sauce

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

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

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

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

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

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

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

Posted in Chicken, Salads, on August 27th, 2008.

Cornish Game Hen (or Chicken Breast) Salad with Green Beans

Eons ago when I first started going to cooking classes there used to be a cooking school here in Newport Beach called Ma Cuisine. It closed down after about 7-8 years, but I have several recipes from classes I took there, that are still standards for me. This is one of them. Another one is my osso bucco. And a third is a plain risotto made with champagne. I haven’t blogged either one of those, have I? I don’t seem to make osso buco very often, or risotto either, anymore. Love both, but they’re so labor intensive, eh?

Right off the bat I’ll tell you that I wouldn’t make this salad for just my DH and me for a weeknight dinner. Or even a weekend dinner for two. This is the kind of thing you want to make for guests, when you’d like them to ooh and aah over how you’ve slaved in the kitchen. And, in fact, you do slave a bit to make this, but it’s not overwhelming. It’s just that there are several steps (the marinade, the green beans, the dressing and the garnish). They’re all separate, but combined when you put it together just before serving. This recipe is long. I admit it, but don’t be discouraged. Nothing about the salad is difficult.

The original recipe was made for Cornish game hens. But sometimes, like this time, I simply couldn’t find them, so I used boneless, skinless chicken breasts instead. The group we entertained was probably happier for it anyway. Some people don’t like fussing with the bones, etc. of game hens. Particularly men, I find.

I’ve changed the recipe just a bit over the years. First, I added the orange juice to the marinade. In the class the instructor talked about wanting to “freshen” the game hens of their raw poultry smell, so she always squeezed the juice of a full orange over any poultry, then let it drain. Then she prepared the marinade. Since oranges are not a cheap commodity anymore, I just add the juice to the marinade. Then, I also grill the chicken breasts if I’m using them (not the game hens – they’re done in the oven only) , especially if it’s a warm summer night and I don’t want to heat up the kitchen. If you are using the chicken I don’t add the capers – just the brine. The capers never make it out of the marinade anyway when you use chicken, so I use only the brine to flavor the marinade. If you like capers, sprinkle some on top of the salad along with the tomatoes and shallots.

As you can see from the photograph, part of the aesthetic of this dish is the presentation. The salad is assembled just before serving – well, it’s layered, I should say – on a very large platter. This won’t fit on a 12-inch large plate. No way, no how. So bring out the big one, whatever you have, for this dinner. We were serving 9 people, so I had to pull out all the stops and bring out the big platter I use for Thanksgiving. Nobody could see the autumn embossing in the center of the platter anyway. The multi-colored greens are tossed with the herby dressing, then mounded on the platter. Then you add the haricot verts (the baby green beans) that were cooked just until barely done. Those are tossed in a bit of the dressing (separately) to make sure they’re covered completely. If you can, arrange them in a nice line-up, or kind of spoked around the platter. Then you arrange the hens or chicken breasts on top of the green beans. If I use chicken breasts normally I will cut each breast in two strips (looks nicer, that’s all). Then, the finale is the mini-diced tomatoes and shallots that have been tossed in their own little dressing (olive oil and sugar, plus some pepper). They add such a great fillip to the whole dish. Try to get them on TOP of the hens or chicken so each person has some of it with each serving.

If you go to my recipe page (index), and click on one of the categories, you’ll see that I don’t have all THAT many recipes that I call “favorites.” This is one of them. So, take note. If you trust me by this time that when I tell you a recipe is a keeper, then this is one.
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Cornish Game Hen (or Chicken Breast) Salad

Recipe: Adapted from a Ma Cuisine Cooking Class
Servings: 8
Serving Ideas: This is a very colorful salad to serve to guests. It can easily be a complete meal – it has protein, salad and vegetables. Or, you can make this just one dish of a more varied meal. The green beans “make” this dish (my opinion) because they’re unusual in a salad. And the tiny, diced tomatoes and shallots sprinkled on the top provide a very colorful garnish. The beans are briefly tossed in a bit of dressing and make a pretty bed for the hens or chicken breasts. But, you could substitute other vegetables for the beans (like asparagus). This dish is ideal for a warm summer evening as much of it can be made ahead. Just cook the hens or chicken an hour before serving so they’ve just barely reached room temp when you’re ready to serve it. Everything else can be done ahead and just assembled at the last minute. Be sure to use a very large platter as the salad is huge, and you want people to see if before you begin serving it. Stand by for oohs and aahs.

GAME HENS/CHICKEN BREAST MARINADE:
1 medium orange — halved, juiced
1/2 cup lemon juice — fresh squeezed
1/4 cup virgin olive oil
3 cloves garlic — peeled and minced
1 tablespoon capers — Nonpareil, or just caper brine
1 tablespoon brown sugar
2 teaspoons cinnamon — ground
1 teaspoon black pepper — freshly cracked
1 teaspoon salt
8 whole Cornish game hens — 3/4-1 lb each, or 8 boneless, skinless chicken breast halves
GREEN BEANS:
1 pound green beans — preferably haricot verts
TOMATOES:
4 medium tomatoes, red ripe
1 tablespoon extra virgin olive oil
1/2 teaspoon sugar
1/4 teaspoon black pepper — freshly ground
1 large shallot — peeled and minced
SALAD:
6 cups salad greens (colorful is better)
DRESSING:
1/4 cup red wine vinegar — 6-7% acidity
1 teaspoon lemon juice — fresh squeezed
2 cloves garlic
2 tablespoons fresh basil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
3/8 cup oregano olive oil — or extra virgin olive oil
3/8 cup extra virgin olive oil

1. MARINADE: Wash and halve (or quarter) Cornish hens, removing back bone. Or, wash off the chicken breasts, dry with paper towels, then between pieces of plastic wrap briefly pound the thick end of each breast to a more uniform thickness.
2. In a large plastic bag combine the marinade ingredients, stir to combine, then add the game hens or chicken breasts. Refrigerate for about an hour or up to 4 hours.
3. GREEN BEANS: Bring 4 quarts of water to a boil. Drop in cleaned green beans (or haricot verts) and cook for 5 minutes, or until just tender. May need to do several batches. Drain and place in large bowl with ice water. Set aside.
4. TOMATOES: Meanwhile, seed, core and cut tomatoes into 1/2 inch or smaller dice. Place in glass bowl; add any extra juice from the tomatoes. Sprinkle tomatoes with olive oil, granulated sugar (or sugar substitute), black pepper and minced shallot. Toss well; allow to rest at room temperature.
5. GAME HENS: Preheat oven to 425. In shallow roasting pan lay hens flat, skin side up. Cover with marinade and bake for 15 minutes. Reduce heat to 350° and bake for another 25 minutes, basting frequently. Allow hens to cool before serving.
6. DRESSING: In blender or Cuisinart drop garlic cloves and mince up fine, then add salt. Let sit while you assemble the other ingredients. Add vinegar, lemon juice, fresh herbs, mustard and pepper and whiz until combined. Combine the 2 olive oils into one measuring cup and while blender is running, add oil slowly as it emulsifies. Taste and correct seasoning, if necessary, adding more salt or pepper if needed.
7. CHICKEN BREASTS GRILLED: Preheat a barbecue grill to medium high. Drain marinade and dry off chicken pieces with paper towels. Grill for 4-5 minutes per side. Do not overcook or they will be dried out and chewy. Remove from grill and allow to cool to room temperature. You may cut the breasts in half, on the diagnonal, into two wide strips, to make a more attractive salad.
8. ASSEMBLY OF SALAD: Combine lettuces in a large bowl and dress with some of the salad dressing (see directions below). Pour dressed greens onto a very large decorative platter. Toss green beans with about 1 T. of dressing and place in the middle of the mound of lettuce.
9. Place hens or chicken breasts on top and sprinkle chopped tomato mixture on top of with some over the top of the green beans. Serve immediately.
Per Serving (assuming each person eats a whole Cornish hen, a lot less if you use chicken): 984 Calories; 76g Fat (69.9% calories from fat); 60g Protein; 14g Carbohydrate; 4g Dietary Fiber; 339mg Cholesterol; 702mg Sodium.

Posted in Salads, on August 23rd, 2008.

Russ Parsons’ Simple Tomato Salad

When I wrote up the post about tomatoes yesterday, I mentioned that Russ Parsons had a paragraph in the tomato chapter about one of his favorite ways to serve them. Since I had some heirloom tomatoes begging to be used, and I had a small log of goat cheese in the drawer, I decided to try his recipe. If you can call it a recipe. Here’s what he wrote:

ONE SIMPLE DISH: Dice seeded unpeeled tomatoes as finely as you can. Dress them with a little olive oil, salt and freshly ground pepper. Taste them, and if they need a little red wine vinegar, add that. Place a log of fresh goat cheese on a plate and spoon the tomatoes around it. You may never go back to tomatoes and fresh mozzarella.

That was enough praise to get me to thinking. My DH, Dave, always tells me whenever I serve caprese (tomatoes and mozzarella with a drizzle of olive oil, maybe some balsamic and a sprinkling of fresh basil) that fresh mozzarella has absolutely no flavor. I tend to agree with him. I like the texture, though, so I keep buying it on occasion. Besides, it makes a really quick and easy side salad.

I used my handy-dandy alligator chopper. First I removed the seeds by cutting the tomatoes in half and squeezing gently, then poking out the seeds and gel. Then they got chopped in the chopper. The alligator chopper does the most uniform sized tiny dice of anything I’ve ever used. I added both extra virgin olive oil and some cabernet wine vinegar, salt, pepper. I tasted it and decided it needed a bit more salt. Then I cut up some goat cheese into serving sized slices, spooned some of the tomatoes on top, added a bit of sliced avocado on the side, gave the whole thing a grind of salt and pepper and served it. It was good. Maybe not as exceptional as my expectations, but I don’t think the heirloom tomato was quite up to par, either. And, once I added oil and vinegar, it was harder to TASTE the tomato. So, if you’d like to try this, just be judicious about how much oil and vinegar you add, if any. I couldn’t have added more than a teaspoon of oil and about the same of vinegar for two tomatoes. Probably too much of the latter, since the usual proportion is 1/3 vinegar to 2/3 oil. I did like the goat cheese with it, though. But then, I’m nutso about goat cheese, period.

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