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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 Salads, Vegetarian, on July 3rd, 2016.

mitsitam_wild_rice_salad1

This post is going “up” on July 3rd. Just before you might need a nice, different salad for the celebration of America’s 4th of July, Independence Day. Since we should be remembering our forefathers, and their sometimes friendliness to the native American people, this one is appropriate.

This recipe has been posted before, about 5 years ago. My D-I-L gave me a cookbook from the Mitsitam Café (at the Smithsonian Native American Museum), and when she and the family had visited the museum, they had lunch at the café, and ordered this wonderful salad. It’s so good and worth repeating. As I write this, I’m taking the salad to their house to celebrate Karen’s birthday, and this is the salad she requested. I think Powell remembered I’d made it before so he asked for a repeat. He’s doing duck as the main course.

I’ve updated my photos on the 2011 post (with the ones I took today) which highlight the freshness of the ingredients – the just slightly chewy wild rice, the crunchy carrots, toasted pine nuts and pumpkin seeds, and with no question, the watercress is the #2 star of the dish (wild rice, obviously, must be the #1 star). You do want to make the wild rice ahead – it needs to chill, and it is so easy to put this together about an hour before serving. Adding the dressing (apple cider vinegar, honey, canola oil + S&P) gives time to be absorbed into the rice (and maybe add a jot more dressing when you DO serve it).

mitsitam_wild_rice_saladIdeally, you’ll eat it all – in which case you can toss the watercress in with the salad. If you think you might have leftovers, either add the watercress on top (and maybe add a bit more half way through as people take salad) OR optionally, keep some watercress reserved, remove the watercress that got left in the salad (it gets withered and is not appetizing after a day or so if it’s been soaking in the dressing) and just add more watercress when you serve it the next time.

I’m a fanatic about watercress – I don’t like the “baby cress” they offer at some grocery stores these days – the one that’s in a root ball. It bears little or no resemblance to full-grown watercress that has that peppery bite to it. If that’s all you can find, well, use it I guess, or buy arugula instead. It’s not the same, but it does have that peppery bite that I’d be looking for in this recipe.

It’s a very pretty salad to look at. It’s healthy (although there IS an oil/vinegar dressing on it), hearty, and could serve as a vegetarian entrée as well. Throw some quinoa in there and you’d for sure have ample protein – or maybe a can of rinsed and drained garbanzo beans. Not authentic to the recipe, but I think it would be tasty in it.

What’s GOOD: I love wild rice (it’s not really a rice, but a wild grain) and it contains good-for-you stuff. The crunchiness of the salad is part of what appeals to me – the dressing is fairly innocuous, but it is a good foil for the carb aspect of the salad. There are some chopped green onions plus a few dried cranberries (think Pilgrims) in there too, and I just love-love the watercress. If watercress wasn’t so expensive (I had to buy 5 bunches at $1.29 each) I’d reverse the order of things and make the wild rice the #2 item here. Either way, though, this salad is delicious. It’s a beautiful looking salad too. Don’t overcook the wild rice – it’s not very nice when it’s “popped” as it does when it’s overly cooked – I started watching it at 40 minutes and it was done to my liking at 45 minutes.

What’s NOT: the only thing I’d say is the washing and prepping of the watercress. It took me about 30 minutes to wash, then pinch the young leaf bunches off the watercress stems (bigger watercress stems are almost woody and certainly not very tasty). But then, I was making this to serve 18 people. If you only bought 1-2 bunches it wouldn’t be so formidable a task. Do plan ahead – make the rice the day before if at all possible. Otherwise, everything about it is pretty easy. I rinsed and picked the watercress the day before and rolled all those tender leaves in tea towels to get all the moisture out.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Wild Rice Salad with Watercress

Recipe By: From Mitsitam Cafe Cookbook (Smithsonian National Museum of the American Indian)
Serving Size: 8

VINAIGRETTE:
6 tablespoons apple cider vinegar
1/4 cup honey
3/4 cup canola oil Salt and pepper to taste
SALAD:
6 cups vegetable stock
1 1/2 cups wild rice
1 whole carrot — chopped or in matchsticks
3 tablespoons dried cranberries — chopped (or use golden raisins)
1 whole plum tomatoes — chopped
5 whole green onions — diced
1/2 cup pine nuts — toasted
1/4 cup pumpkin seeds — roasted
3 bunches watercress

NOTES: The nutrition info assumes you’ll use all the dressing; you don’t – you’ll use about 3/4 of it.
1. Combine vinaigrette, cover and refrigerate for one hour (dressing will keep for 10 days).
2. Combine wild rice and vegetable stock in a medium saucepan. Bring to a boil and reduce to simmer for 40-50 minutes, or until cooked through. Start checking at 40 minutes, and do NOT overcook the wild rice. Drain and spread the rice out onto a large baking sheet to dry.
3. Scrape rice into a large bowl, add carrots, cranberries, tomato, green onions and nuts. Add about half the vinaigrette, toss together and refrigerate for an hour. Taste for seasonings (it likely will need more salt) and add more dressing if it appears to be dry.
4. Place watercress on individual plates and top with wild rice mixture. If you have leftovers, remove all of the watercress as it turns icky if it’s kept past the first serving. Alternately you can place the salad in a large bowl and toss it all together and either serve it buffet style or place the tossed salad on individual plates.
Per Serving (not accurate): 535 Calories; 29g Fat (48.0% calories from fat); 13g Protein; 59g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 1234mg Sodium.

Posted in Fish, Salads, on May 24th, 2016.

salad_nicoise

Is there much of anything more French cuisine than a Niçoise salad? I think not.

Recently, a good friend, Joanne (who used to be an employee of mine, way long ago), invited me to come visit her at her home in Rancho Palos Verdes. Those of you not familiar with the Los Angeles region might not have heard of it – it’s a 20+ mile long coastline south of L.A. that’s right on the Pacific Ocean – and about 90 minutes or so from my home further south. The area is big and encompasses several miles inland and is a world apart from the bustling city of L.A. It had been years since I’d been there. Wayfarer’s Chapel is there – a place that’s entertained many weddings. Once upon a time I attended a wedding there – so beautiful. See photo below.

But I was just there to visit with Joanne and her husband Larry this time. It was a beautiful Southern California spring day – warm in the sunshine, but still almost cold without a light jacket. When you drive to Palos Verdes, it’s all city for the approach to the crest of the hills, and then you arrive at the top and it’s suddenly all residential, meandering, curving streets, even some open land, which is hard to come by in our part of the state of California. They live on a bluff overlooking the ocean. It’s ever so peaceful there – no city noises, and no city to view, either. Just the ocean.

When Joanne came to work for the ad agency I owned with my business partner, she was a brand new bride. This was back in the 1980’s. They’d moved from Brooklyn to California where Larry had taken a new position. They’d moved into a small home and she was so happy to set up housekeeping, and to decorate her house. Joanne says that I was her inspiration to learn to cook (she says she didn’t know a thing about cooking when she got married), and indeed, I recall we used to talk a lot about recipes, restaurants, cooking techniques, etc. And probably where to source some ingredients now and then. I‘m sure I shared recipes with her. Her husband is Lebanese by heritage, and he grew up with his mother making lots of ethnic dishes. Joanne brought one joanne_hparticular salad to some of our potluck lunches we had – her recipe is already here on my blog, a Syrian Pita Bread Salad that I posted way back in 2008. I haven’t made that salad in awhile – it’s SO good – very lemony, and delicious with the crunch of toasted pita chips.

Joanne prepared a gorgeous lunch – this salad (recipe below), a fougasse (a yeasted savory bread) and an apple cake. You’ll have the other two recipes within the next week or so. At right is Joanne in her lovely kitchen. Joanne and her family spent many years living abroad – first in Amsterdam, then for several years in Paris, and most recently they lived for 4-5 years outside of Geneva. Their 3 children grew up attending private schools, and learned French for sure. Their twin boys have just graduated from college here in the U.S., and their daughter is attending a university here in California. Larry is retired (gosh, does that make me feel OLD since they were young newlyweds when I first met them!) and enjoying it. Since their children were born Joanne has been a stay-at-home mom.

As Joanne put together the lunch salad, the Niçoise (that’s pronounced nee-SWAZZ), we talked. She mentioned that here in the U.S. sometimes restaurants will serve a Niçoise with seared ahi. Well, that is absolutely a no-no to the French purist, from whence this comes. It’s canned tuna. Period. The components of the salad must be prepared ahead – the green beans must be cooked al dente, the salad leaves cleaned and dried, the dressing prepared and allowed to sit for just a little while, the tomatoes chopped, the potatoes (a waxy type only) cooked and cut, eggs hard boiled, peeled and cut, all artfully arranged either on a large platter for everyone to help themselves, or on individual plates as Joanne did this day. She lightly dressed the lettuce with a bit of the dressing, and passed a pitcher of the dressing at the table. Ideally you’ll have Niçoise olives – they’re a black somewhat bitter olive, but so traditional in this salad. Capers are usually added too, just sprinkled on top. The salad is so satisfying – all good-for-you things. The dressing is piquant and so-very-French (it’s a French shallot vinaigrette) that will keep for a few days.

The recipe came from one of Joanne’s favorite cookbooks, Dorie Greenspan’s Around My French Table: More than 300 Recipes from My Home to Yours. Joanne has prepared many of the recipes in that cookbook and had raves for each and every one. I own the cookbook too – I don’t remember if I’ve shared any of the recipes from it or not. It’s a beautiful cookbook – almost worthy of a coffee table book, but it’s a practical and entertaining guide to many homespun recipes, the kind the French would eat any normal day, not necessarily for entertaining. I love to read Dorie’s headnotes – the stories she writes about the origin of the recipe or about the ingredients.

What’s GOOD: all the mix of ingredients are sublime – the potatoes even, the tuna mixes with everything, and the dressing just brings it all together. It’s a keeper of a recipe for sure. (Thank you, Joanne.)

What’s NOT: the only thing is the time it takes to prepare some of the ingredients – cooking the potatoes, the eggs and the beans and giving them time to chill. The dressing is easy enough, though. Try to prep the potatoes, eggs and beans the day before.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Salade Niçoise

Recipe By: Around My French Table, Dorie Greenspan
Serving Size: 4

12 small potatoes — scrubbed
2 cups haricot verts — green beans
4 hard-boiled eggs
8 ounces canned tuna — packed in oil, drained
5 cups salad greens
1 1/2 cups cherry tomatoes — or regular tomatoes cut into chunks
1/2 cup Nicoise olives
1/4 cup capers — drained and patted dry
8 small anchovy fillets — rinsed and patted dry
DRESSING:
2 tablespoons wine vinegar — red, white or sherry
1 shallot — finely minced
1/4 teaspoon Dijon mustard
a few pinches sea salt
fresh black pepper
4 tablespoons olive oil

1. Boil the potatoes in a large pot of salted water. Cook until they are tender enough to be pierced easily with the tip of a knife, 10 – 20 minutes. Scoop them out of the pot and put them in a bowl to cool.
2. Blanch the green beans in the potato water until they are crisp-tender, about 4 minutes. Drain the beans and put them in a bowl of ice water to stop the cooking. Drain, then pat dry.
3. Make the vinaigrette: Add vinegar, shallot, mustard, salt, and pepper to a small glass measuring cup or jar and let sit 10 – 15 minutes to mellow the shallot. Slowly drizzle in the olive oil while whisking constantly.
4. Assemble the salad, on one large platter, or individual plates: salad greens, halved potatoes, green beans, halved eggs, tuna, tomatoes, olives, capers, anchovies and drizzle with the shallot vinaigrette.
Per Serving: 629 Calories; 22g Fat (31.7% calories from fat); 33g Protein; 76g Carbohydrate; 10g Dietary Fiber; 236mg Cholesterol; 813mg Sodium.

Posted in Salads, Veggies/sides, on April 22nd, 2016.

pea_radish_sugar_snap_salad2

How much more Spring-y could you get for a salad than with green peas? A very simple salad of peas, radishes sliced super thin, some sugar snaps and a light olive oil and lemon juice dressing. AND with fresh mint and parsley.

As it happened, I had a small dinner for Easter with son Powell and his family. They had just returned from skiing in Colorado that day, so we had a simple dinner at my house with leg of lamb, roasted root veggies, this pea salad, and a lemon dessert. sliced_leg_lamb_bonelessI prepared the lamb in my sous vide. After 10 hours in the 134° water bath, it was cooked well, although I’d have liked a little bit more pink. It was barely so. Good though. I’m not going to share the recipe since I doubt that many of you have a sous vide. If you do, and want the recipe, email me.

Since I’m retired and home during the day if I’m not out and about, I do occasionally watch daytime TV. The week before Easter I watched an episode of The Chew. It was their pre-Easter show and this salad just jumped out of the TV screen at me. Although, I did change it up a bit. I tried it Carla Hall’s way, but it just didn’t have any zing (to me, anyway), so I added in some lemon juice and some sliced sugar snap peas.

pea_radish_sugar_snap_salad1Carla’s recipe called for fresh peas, and although they had them at my local markets, I just don’t trust them – frozen peas are SO much easier and reliable. So I merely defrosted some. Radishes were sliced on the mandolin and dropped into ice water so they’d crisp up. Sugar snaps were de-stringed and sliced. Mint and Italian parsley chopped fine, and at the last minute I tossed it all together with good extra virgin olive oil, salt and pepper. It seemed to lack something, so I added in some lemon juice and more salt and it was ready. The leftover salad lost some of its color (from the lemon juice) and didn’t have much appeal.  The radishes had lost all of their crispness and the herbs were totally wilted. I sent the family home with enough lamb, veggies and salad for them to have another meal. I have at least one meal for myself too.

What’s GOOD: I loved the “fresh” part of a pea salad. It was easy to make, though there was a bit of slicing and mincing. But most of it could be done ahead and the salad combined just before serving. Adjust the lemon juice to your taste. I used Meyer lemon juice, which is sweeter, so if using regular lemons, taste before adding too much. It was a great side for lamb.

What’s NOT: not so good for leftovers – the green peas lost some of their color with the acid in the dressing. And the salad was kind of sad – wilted and not very zippy as leftovers. Eaten right after making it, it was a stellar recipe.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

Posted in Salads, Vegetarian, Veggies/sides, on January 31st, 2016.

basmati_wild_rice_golden_raisins_salad

What a lovely side dish this is – or it could be a vegetarian entrée, it’s so filling and complete with nutrition! Technically, I  used golden raisins since I didn’t have any currants. It was just fabulous!

Looking for a variety-packed side dish (a carb) to serve with the big family dinner I did recently, I decided to try this wild  and basmati rice (my favorite kind of white rice) side salad. My cousin, who has to eat GF, was all over it (1 1/2 teaspoons of flour is called for in the recipe, to coat the onion topping, so I used his GF flour instead). My D-I-L thought it was a great find, and one she could make and pack small cups into her son’s lunch. I don’t think anyone didn’t like it, and I certainly heard only positive descriptors, so I’d say this dish was a hit. I’d definitely make it again.

Wild rice features in this, and I used one of those already-cooked packets. If you don’t have that, just make it from scratch as instructed in the recipe.

RICE CONUNDRUM: The rice is a bit of a perplexing method. Well, let’s just say that I doubted the accuracy of the recipe when I began making it . . . for over 2 cups of white rice you used just 1 1/2 cups of water? Eh what? Surely I thought that was a typo. You need more water than rice, making it in a traditional method. I went back to the recipe in Jerusalem: A Cookbook by Yotam Ottalenghi. Nope, it was right. So I went on the ‘net, thinking there would be others who had posted this recipe. Yes, but the few there all showed using the same amount of water. I went to Ottolenghi’s website, thinking there might be an errata page (book errors), but no, there wasn’t. I went to my food chemistry book, Harold McGee’s small encyclopedia, On Food and Cooking: The Science and Lore of the Kitchen. He has no less than 6 pages of info about rice (no recipes) and in one section it did elaborate that different cultures/cuisines use different proportions of water (no specifics) and he briefly discussed the Middle East’s penchant for flavorings, and the use of oil and butter. No help there. I did a google search on “how to slow steam rice” and that brought up about 100 slow-cooker methods. I took out the “slow” and then got dozens of youtube links to show me exactly how to steam rice. Not what I needed. I even went to the publisher’s website (Random House) hoping for an errata page. I couldn’t find one. What’s with that? Publishers always used to have an errata page.

So, what did I do? I cooked the rice according to the directions, but were I to make this again, I would increase the water by about half. Usually rice needs twice as much water to rice. I’d make it with 1 1/2 times the amount of water to see if that works. The rice is slow-slow cooked on the cooktop – I used my risottos cooker on its slow cooker setting and in the allotted 15 minutes it ran out of water. I let it sit for a bit, thinking that the grains would cook a bit more. I tasted it. It was okay – just a bit crunchy. Surprise. And yet, to me, the rice was on the firm side, for sure.

Once both rices are ready, you begin adding ingredients – herbs, spices, then the raisins. The chickpeas (garbanzos) are sautéed in some oil and spices too (so the flavorings stick to the beans) and those are added in. The onion is a common thread in Middle Eastern rice and grain salads, and not just onion added to the carb, but prepared separately. I didn’t deep fry the onion as the recipe indicated as I was using my cousin’s GF flour and wasn’t certain how it would react to frying, so I just used a few tablespoons of oil and did it that way. Next time I think I’d make more onions and I’d caramelize them, since that adds so much flavor. And I’d leave out the flour – some people made the onions like onion rings, but I prefer the full-bodied flavor of caramelized onions and would mix them in. I added in a bit more olive oil at the end because I thought the dish was very (too) dry, but you can go without that.

What’s GOOD: this was a wonderful side dish. I still question the quantity of water to rice and will alter the recipe if/when I make it again. The flavors were wonderful. The golden raisins (or currants) add such a surprise taste in the savory rice. It’s colorful and everyone liked it a lot.

What’s NOT: it does take a bit more time than some dishes, but none of it was difficult or all that time consuming. If I made caramelized onions next time, THAT would take some extra time.

printer-friendly PDF and MasterCook 14/15 file (click link to open recipe)

* Exported from MasterCook *

Basmati and Wild Rice with Chickpeas, Currants and Herbs

Recipe By: Jerusalem: A Cookbook, by Ottolenghi
Serving Size: 6

1/3 cup wild rice
2 1/2 tablespoons olive oil
2 1/4 cups basmati rice
1 1/2 cups boiling water [my opinion – it needs more water]
2/3 cup currants
2 tablespoons flat-leaf parsley — chopped
1 tablespoon dill weed — minced
1 tablespoon chopped cilantro
Drizzle more oil before serving if salad seems dry
GARBANZO BEANS:
2 teaspoons cumin seeds
1 1/2 teaspoons curry powder
1 1/2 cups garbanzo beans, canned — drained, rinsed, towel dried
FRIED ONIONS:
3/4 cup sunflower oil, for frying the onions (or other vegetable oil) [I used about 2 T. instead]
1 medium onion — thinly sliced * see notes
1 1/2 teaspoons all-purpose flour

1. Start by putting the wild rice in a small saucepan, cover with plenty of water, bring to a boil, and leave to simmer for about 40 minutes, until the rice is cooked but still quite firm. Drain and set aside.
2. To cook the basmati rice, pour 1 tablespoon of the olive oil into a medium saucepan with a tightly fitting lid and place over high heat. Add the rice and 1/4 teaspoon salt and stir as you warm up the rice. Carefully add the boiling water, decrease the heat to very low, cover the pan with the lid, and leave to cook for 15 minutes.
3. Remove the pan from the heat, cover with a clean tea towel and then the lid, and leave off the heat for 10 minutes.
4. While the rice is cooking, prepare the chickpeas. Heat the remaining 1 1/2 tablespoon olive oil in a small saucepan over high heat. Add the cumin seeds and curry powder, wait for a couple seconds, and then add the chickpeas and 1/4 teaspoon salt; make sure you do this quickly or the spices may burn in the oil. Stir over the heat for a minute or two, just to heat the chickpeas, then transfer to a large mixing bowl.
5. ONION: Wipe the saucepan clean, pour in the sunflower oil, and place over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Use your hands to mix the onion with the flour to coat it slightly. Take some of the onion and carefully (it may spit!) place it in the oil. Fry for 2 to 3 minutes, until golden brown, then transfer to paper towels to drain and sprinkle with salt. Repeat in batches until all the onion is fried. *NOTE: next time I would use twice as much onion and I’d caramelize it in oil rather than batter and fry them, only to chop them up to add to the rice mixture.
6. Finally, add both types of rice to the chickpeas and then add the currants, herbs, and fried onion. Stir, taste, and add salt and pepper as you like. Serve warm or at room temperature.
Per Serving (altogether incorrect because it assumes you consume the oil you fry the onions in): 445 Calories; 8g Fat (16.4% calories from fat); 12g Protein; 83g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 232mg Sodium.

Posted in Salads, on January 7th, 2016.

spinach_jicama_orange_saladAn absolutely lovely spinach salad. A special occasion salad, for sure – lovely for the holidays, although I’m not posting this until now, in January. With the fruit in it (and the pomegranate molasses in the dressing), it has a nice sweet tinge to it. It’s beautiful, too. The photo was Phillis’ from the class. My photo was good, but hers is better.

Last month my friend Cherrie and I attended a bonanza cooking class in San Diego. The venue where our favorite cooking teacher, Phillis Carey, taught, closed a couple of months ago. That was a sad day.

Once a year Phillis and Diane Phillips taught a double class, usually in December, that were recipes for the holidays. So Phillis and Diane found a new venue, although I think it may be the only time they teach there, so I won’t even tell you about it. Where it was held was not important anyway.

Diane prepared an Italian inspired menu. I’ll share 2 recipes from that one – a delish gratin, and some Brussels sprouts. Oh, and a very nice filet mignon. Later on those . . .

Phillis did a more California-ish menu – a shrimp cocktail, this salad, a buttermilk-brined pork tenderloin that was to die for, a really fantastic savory bread pudding, some unusual green beans with a tomatillo salsa, and the finale was a chocolate tres leches tiramisu. Oh my gosh, was it wonderful.

But today we’re just going to talk about this salad. Luscious salad. I think I could eat this salad at least once a week, but it takes a bit of prep, so no, I won’t be doing that. If somebody would make it for me, then absolutely, I’d be asking for it on the menu every week.

Tip: buy pomegranate molasses to make the vinaigrette if at all possible. Otherwise you can boil down pomegranate juice to make it yourself. The vinaigrette for this salad is just so good – the pomegranate molasses gives it the sweetness, but it’s tempered by balsamic vinegar and white wine vinegar. The salad itself is just spinach, jicama that’s julienned into itty-bitty pieces, a red onion that’s soaked in acidulated water (to take the sharpness and heat out of it), fresh oranges (or use mandarin oranges, canned) and a modicum of fresh pomegranate seeds that you can buy at Trader Joe’s already prepped. So easy.

Phillis prepared a candied pecan to go on this, but I’m giving you the recipe for the peppered pecans that have been a big-time favorite of mine for years. You can make those a day or so ahead of time. This is a sturdy salad (from the spinach) so you could get everything ready ahead of time and just toss it all at the last minute.

What’s GOOD: this salad is special. A real special-occasion type salad, but if you had the dressing made and the pecans already prepared, well, you could throw this together in no time. The jicama takes a bit of time to prepare – if you have a mandoline, then you could do it in a flash. Jicama is a bit unwieldy to work on, but it added a really nice crunchy texture. The jicama soaked up the red colored dressing, so it was also juice and tasty. Altogether delicious salad. A winner.

What’s NOT: well, all I can say is the time it takes to prepare. More than a normal green salad for sure. But you’ll be wowed when you eat it, so it might make all the effort worthwhile.
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Spinach, Jicama, Red Onion and Orange Salad with Pomegranate Vinaigrette

Recipe By: Phillis Carey cooking class, 12/2015
Serving Size: 8

VINAIGRETTE:
1/3 cup pomegranate molasses
2/3 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
Salt and pepper to taste
PEPPERED PECANS:
1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup pecan halves
SALAD:
16 ounces spinach leaves
1 cup jicama — julienned
1 whole red onion — sliced and soaked in vinegar water for one hour, then drained
4 whole navel oranges — or substitute mandarin oranges (easier)
1/4 cup pomegranate seeds

NOTES : If you don’t have pomegranate molasses, use 2 cups pomegranate juice and boil it down until you have about 1/3 cup – it’ll be thick and full of flavor. Don’t let it burn.
1. VINAIGRETTE: Combine in a bowl the pomegranate molasses, olive oil, honey, vinegar, mustard, pepper and salt. Can be made ahead by 3 days.
2. PECANS: Place a baking sheet or jelly roll pan next to your range before you start.
3. In a small bowl combine sugar, salt and pepper, and stir to combine.
4. Heat a large wok or heavy skillet over high heat. Add pecans and toss until pecans are warm, about 1 minute.
5. Sprinkle pecans with HALF of the sugar mixture and toss until the sugar melts. Add remaining sugar mixture and toss again until sugar melts, then IMMEDIATELY pour out onto the baking sheet. Spread nuts out and allow to cool. These will keep, stored in a plastic bag, for about 3-4 weeks.
6. SALAD: In a large bowl toss together the spinach, jicama, drained red onion slices, oranges and enough vinaigrette to coat all the spinach. Plate the salads and top with pomegranate seeds and peppered pecans. Serve immediately.
Per Serving: 352 Calories; 27g Fat (66.6% calories from fat); 3g Protein; 28g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 286mg Sodium.

Posted in Salads, Veggies/sides, on December 17th, 2015.

tomato_corn_salad_shallot_vinaigrette

We still have some fairly nice tomatoes at our farmer’s markets, and even in the grocery stores. Do make this if you still have some with bright, fresh available produce.

Last month one of my book clubs chose to read Delancey: A Man, a Woman, a Restaurant, a Marriage , the memoir written by Molly Wizenberg, of Orangette fame (her blog that I’ve been reading for years). It’s a very cute book – about Molly’s journey from single woman, to meeting the man of her dreams and then the rocky road of opening a pizza restaurant in Seattle. The rocky road was about pouring all their hard earned savings into it, even when Molly wasn’t so sure it was a good idea, but she wanted to support her hubby in fulfilling HIS dream of making pizza like he remembered from a Brooklyn restaurant that makes, to this day, some amazing pizza (so we read in the book, anyway). Delancey was almost an overnight success (fortunately) but it was almost Molly’s undoing. She tells it all, sharing her innermost fears almost from day one.

Our book club doesn’t usually read food related books, or restaurant memoirs, so I was surprised when Peggy suggested it. Not that I didn’t want to read the book – I did – but wasn’t sure the other gals in the group, who aren’t all foodies necessarily, would. But yet, the book isn’t all about food – it’s about Molly’s journey. And interspersed in the book are recipes. This one you won’t find on her blog, Orangette. That’s kind of a cardinal rule in blogging – if you’re one of the fortunates, who has become a published author, you don’t write up the book recipes on the blog – why would people buy the book then?

Peggy & her husband Gary came to one of our gourmet group dinners recently, and she brought the salad – the one we’d read about in the book. And gosh, was it ever good. It’s a sterling recipe for showcasing good tomatoes. Don’t even think about making this if you can’t find good tomatoes and cherry tomatoes. These days we seem to be able to get corn on the cob year ‘round, so that’s not a problem. And basil is ever present too. It’s just the tomatoes you’ll have to be careful about.

The shallot vinaigrette is shaken in a glass jar – nothing difficult about it, and any left overs will keep for a few days. I was delighted to use the dressing on a salad a few days later. And actually the tomatoes themselves, the ones left over from the dinner, were still glorious 2 days later since they’d marinated in the dressing. Peggy said she added a little more salt and sugar to the dressing, so I’ve included that change in the recipe below. Taste the dressing to make sure it meets your approval – and add more sugar if it tastes too tart. Molly suggested having fresh bread to mop up the good juices – we didn’t do that, and I wished we’d had some, but we had a full meal without having any bread. This might make a lovely lunch salad with some bread.

What’s GOOD: it’s an easy recipe to make – it’s all about the tomatoes. But yet, the corn adds a very nice texture to the salad. There isn’t all that much of the corn, but it’s a lovely addition. And then, the shallot vinaigrette is really, really good. Nothing all that unusual about it, but I thought it was perfect for the tomatoes. It will keep a day or so, although I wouldn’t serve it to guests after the first time probably. Definitely a keeper.

What’s NOT: only if you can’t get good tomatoes – don’t even try making this if that’s the case.

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Tomato and Fresh Corn Salad with Shallot Vinaigrette

Recipe By: Adapted slightly from Molly Wizenberg’s memoir, Delancey
Serving Size: 4

VINAIGRETTE:
1/2 extra virgin olive oil
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1 small shallot — minced
2 pinches salt — or more to taste
1/4 teaspoon sugar — or more to taste
Freshly cracked black pepper to taste
SALAD:
4 large tomatoes — sliced
1 cup cherry tomatoes — halved
3/4 cup fresh corn — cut off the cob
6 whole basil leaves — thinly sliced
Fleur de sel or sea salt flakes — to taste

1. DRESSING: Put all ingredients in a screw top glass jar. Tightly close the jar and shake vigorously. Put aside until ready to dress the salad, or store in the fridge if you’re making it ahead of time.
2. SALAD: Place the sliced tomatoes on a large serving platter (or divide between individual serving plates). Scatter corn kernels over the tomatoes. Season with fleur de sel, then drizzle generously with vinaigrette. Sprinkle with the fresh basil. Serve immediately with crusty bread to mop up the juices.
Per Serving: 304 Calories; 28g Fat (78.6% calories from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 102mg Sodium.

Posted in Salads, on July 18th, 2015.

italian_basil_salad_parmIf you need a refreshing salad – with greens of all kinds, and some lovely basil leaves – this may be one you’ll want to try. It’s loaded with goodness, and the star of the show are the little crumbles of baked Parmesan. Ever made them before? Easy. And it will make the salad very special.

I just posted about a trip I took in May (no, not the Europe trip, this was one to Northern California), one I will write up one of these days. There were lots of photos to share of the California coastline, wildlife, flowers at a Botanical Garden in Ft. Bragg (way up north) and my older granddaughter’s graduation from high school.

Anyway, while visiting in the Bay Area I went to see old friends I’d not seen for some years. The last time was several years ago when they were living in Pennsylvania and Dave and I stayed with them. Now Karen, Phil and their 2 sons, Cameron and Ryan are back on home (California) turf again and Phil’s got a new very high-powered job in the tech industry. Phil used to work for Intel, my DH’s employer. When Phil was almost fresh out of MBA school and came to work for Intel, he spent some weeks shadowing Dave in outside sales. Most of the new kids on the block did that when they were first sent to this local SoCal office.

the_salad_chefPhil & Karen invited me to their home in Pleasanton – a gorgeous house set amongst a winery enclave. They grilled thick halibut steaks (and we talked about what a real treat halibut is these days at upwards of $20/pound). And their son Cameron (pictured at right) made this marvelous salad. Cameron likes to cook – isn’t it wonderful when your kids take an interest and really want to help in the kitchen?

The recipe came from Chef Michael Smith’s Kitchen: 100 of My Favorite Easy Recipes.

A few hours before you want to serve the salad (or even a day or so ahead) you need to make the Parmesan crisps. Click here if you want to see Ina Garten’s video of how to make the crisps. Super easy. But do start with the good stuff, Parmigiano-Reggiano or maybe a very good Pecorino. Nothing less will do. Once baked and cooled, keep them in an airtight container.

The dressing is very easy – it’s the usual salad dressing stuff with a tetch of honey to give it some sweetness. I liked that about this recipe, and not one you often see in an Italian dressing. Usually they’re acid-heavy and consequently, very tart. This one is lovely – smooth and nice. And truly, the Parm crisps make it. Thank you, Cameron, for sharing your recipe with me!

What’s GOOD: the Parmesan crisps are the best part about the salad, no question. They add texture and wonderful deep flavor, so don’t under any circumstances skip that part of it. Have everything else all ready to go and the salad is done in a flash.

What’s NOT: really nothing, unless you can’t set aside the time to make the crisps – that would make this salad very ordinary!

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Italian Basil Salad with Crispy Parmesan and Oregano Vinaigrette

Recipe By: Chef Michael Smith’s Kitchen (cookbook)
Serving Size: 4

4 ounces Parmigiano-Reggiano cheese — (125 g) grated
6 ounces baby greens — (175 g)
2 cups halved cherry tomatoes — (500 mL)
1 cup fresh basil leaves — whole (250 mL)
1 cup Italian parsley — leaves and tender stems (250mL)
2 whole green onions — thinly sliced
A sprinkle or two of salt and lots of freshly ground pepper
DRESSING:
2 tablespoons extra virgin olive oil — (30 mL)
1 tablespoon red wine vinegar — (15 mL)
1 tablespoon Dijon mustard — (15 mL)
1 tablespoon honey — (15 mL)
1 teaspoon dried oregano — (5 mL)

1. Preheat oven to 350°F (190°C).
2. Lightly oil a baking sheet, then evenly sprinkle on a thin layer of the Parmesan cheese, forming a circle 8 inches (20 cm) or so wide.
3. Bake until golden brown and crispy, about 10 minutes. Set the baking sheet on a rack to cool. Break the cheese into large chunks. (You can crisp the cheese several days in advance and store in an airtight container at room temperature.)
4. Just before serving, in a festive salad bowl, whisk together the oil, vinegar, mustard, honey, and oregano until they form a smooth vinaigrette. Add the greens, tomatoes, basil leaves, parsley leaves, and green onions.
5. Season to your taste with salt and pepper. Toss everything together and top with the crispy Parmesan.
Per Serving: 116 Calories; 7g Fat (52.8% calories from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 76mg Sodium.

Posted in Salads, on July 6th, 2015.

tuna_pasta_mint_greenbean_salad

Need a refreshing salad for a warm/hot summer night? The humidity in our neck of the woods has been pretty much in the 70s and 80s in recent weeks, which is very unusual for California. Perhaps you folks in the East scoff at 70% humidity. At any rate, if you want a cold salad that’s filling and delicious, and really simple, just have on hand some canned tuna, green beans, some eggs, mint, basil and some kind of pasta.

I’ve been reading a new blog – well, it’s not a new blog, but it’s new to me. It’s called Manger, written by Mimi Thorisson. Among other things, her photographs are stunning. She lives in Médoc, France with her husband and 2 children. She’s written a cookbook too. I haven’t gone back into her recipe archives much, but I noticed a recipe she made that looked really nice for a warm summer evening. I cooked the green beans earlier in the day when it was cool in the kitchen. I did cook the pasta right before dinner, but that’s because I decided to add it. Mimi didn’t have pasta in her salad, nor did she include basil, or any mayo in the dressing. Or lemon juice, either So, I kind of improvised. I’d been hankering to make my favorite tuna salad, one that’s been in my recipe archive for a long time, credited to Joanne Weir, but Joanne says it’s not really her recipe. I swear it came from a cooking class I took decades ago at Sur la Table, and it was a compilation of some of the favorites from the Sur la Table kitchen school pros, recipes from a variety of different instructors, Joanne being one of them. You can find that recipe here on my blog too. It’s a pasta and tuna mixture, Sicilian Tuna Salad –  that’s been a long time favorite. So I’d gathered up some of the ingredients, because I was going to make it, and then this salad stepped in front of my view, and it became my dinner.

I guess I should say – has it supplanted the Sicilian salad? No, I still like the Sicilian one better, but it’s definitely a pasta salad, whereas this one is more veggies and tuna with a few little pieces of pasta thrown in for texture. This one is very simple to make – prepare the dressing, but add some lemon juice – either in the dressing or drizzle some on the finished salad. Cook the green beans. Chop up the eggs, crumble the canned tuna, chop up some mint and basil and kind of layer the whole thing on a plate then drizzle the dressing on top. Done. Easy.

What’s GOOD: I liked how simple it was to make, and the addition of the green beans put it way up there in my estimation. You can leave out the pasta if you don’t want it. You’ve got protein and vegetables, then, and a drizzle of dressing and some powerful herbs (mint and basil) to give it tons of flavor. I put on lots of black pepper, and it needed some salt at the end also. But you could put this dinner together in less than 20 minutes including cooking the pasta and the green beans.

What’s NOT: It’s not a wow salad – not everything can be a wow. It was good. It was flavorful. It had lots of texture, and it was satisfying. All good enough reasons to make it.

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Tuna, Egg, Mint and Pasta Salad

Recipe By: Inspired by a recipe at Manger (blog)
Serving Size: 2

2 large hard boiled eggs
1 cup haricots verts — cooked, shocked in ice water
1/3 cup mint — chopped
3 tablespoons fresh basil — sliced thinly
2/3 cup cooked pasta
6 ounces canned tuna — [use really good quality tuna], drained, crumbled
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice — approximately, enough to suit your taste
A dash of celery salt
Several dashes of pepper

1. Cut the stem end off the green beans, rinse well and cook for 4-5 minutes in salted boiling water, until just barely tender. Drain and set aside to cool. Chop into small bite-sized pieces. Set aside.
2. Prepare vinaigrette – mix olive oil, celery salt, pepper, mayo and balsamic vinegar . You can add more or less balsamic vinegar to your liking. Set aside.
3. Assemble salad with pasta on the bottom, tuna in the center, a layer of chopped eggs, then a layer of green beans. Sprinkle with chopped mint and basil just before serving and drizzle with vinaigrette. Serve immediately with more lemon juice squeezed over the top if desired. (You won’t use all the salad dressing.)
Per Serving (it’s high because there is more dressing than you’ll use): 495 Calories; 32g Fat (58.3% calories from fat); 32g Protein; 20g Carbohydrate; 4g Dietary Fiber; 240mg Cholesterol; 405mg Sodium.

Posted in Chicken, Salads, on April 25th, 2015.

zuni_cafe_roast_chicken_easy

Oh my gracious! This salad. This salad is going to knock your socks off! Trust me. Bread salad with lots of nice greens, some pine nuts, a few chopped raisins, a tart vinaigrette, and on top – well, just the most delicious chicken I think I’ve ever had. Bar none.

Having guests over for dinner a week before I left on my trip was maybe not the best idea I’ve ever had – I was kind of frantic getting everything done, items packed, friends and neighbors notified, bills paid, taxes done and paid for, and yet, I’d been wanting to have these friends over, and figured oh well, a week before my trip I’ll be fine. And really, it was. Joan brought marinated tomatoes. Jackie brought a delicious blueberry custard dessert. I made the main dish and an appetizer. I brought out one of Dave’s favorite wines from the cellar, an Amavi Syrah, which was wonderful with the chicken. Also served a Zaca Mesa Viognier for two of the guests who preferred white wine. I set the table, of course, chilled the water, made the appetizer the day before, and did the shopping 3 days before.

There is a caveat, however, about this recipe. You absolutely MUST start this at least 24 hours before you want to serve it. And 48 hours are still okay too. It’s not hard to do that step, but it’s imperative you do it. The whole chicken is drained, dried off, salted and peppered and a few sprigs of fresh herbs gently slid underneath the breast skin and the thigh skin. Then it’s left to sit in the refrigerator with just a paper towel over the top. It’s like dry brining. It just sits. See, I said that part was easy. It probably took about 10 minutes of prep to find the right dish to hold 2 chickens that would fit in my garage refrigerator. And 4-5 minutes to dry off the birds and pat the salt all over them. The cold air in the frig helps dry out the skin, but then the salt helps protect it and hug in the juices. Such a chemical term – hug in the juices. I don’t know how else to describe it.

It’s a recipe I’ve been wanting to try for a long time. I’d heard, many years ago, about the fame of Judy Rodgers’ roasted chicken. It was epic to her San Francisco restaurant fans when she published her cookbook with the beloved recipe contained within for her roast chicken. Judy Rodgers died a couple of years ago. Chefs and fans mourned grievously. She was a rock star in the chef world. I don’t own her cookbook – The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant [Hardcover] [2002] First Edition Ed. Judy Rodgers, Gerald Asher. The link just provided goes to an older edition that isn’t available for purchase, but you can find it in hardback. Amazon’s link is broken, somehow. Her cookbook is noteworthy for chefs, and very experienced home cooks. It’s not meant for the weeknight family dinner. You can find Rodgers’ roasted chicken full recipe online.  I copied it off from the ‘net, but wasn’t so sure I’d ever make it, as it’s an extremely complex masterpiece.

But, when I found an easy version of Rodgers’ famous chicken and bread salad, I downloaded it in a jiffy from a blog called NW Edible. It’s been in my to-try file for several years. Gosh, what a shame I hadn’t made it before since it’s such a winner!

Here’s what’s involved. Once you have done the dry brine, and a couple hours before you want to eat, bring out the bird(s) to reach room temp. Chop and oil the rustic bread and broil or bake until crispy but not hard. Make the vinaigrette. Get all the other ingredients ready. NW Edible used cast iron frying pans for her chickens. I don’t own 2 of them, so I opted to use my big Teflon coated turkey roasting pan, which was a perfect fit for 2 Costco chickens I’d prepared. I pre-heated the pan to 475°F. Now, that’s not a typo. The chicken IS roasted at 475°. Really. Once the pan was heated, I took it out and plopped the 2 chickies in the pan and they did sizzle. Probably not as much as in a cast iron skillet, but it worked fine in my book.

Into the oven the birdies went and I set the timer for 80 minutes. Meanwhile, I served an appetizer and wine and we would occasionally catch a whiff of the chicken roasting away. Once out of the oven, right on time – the chicken breast was at 170°, a little high, but it was fine. With help from Joan, we each poked a utensil into each end of the chicken and allowed the juices and fat to drain out into the pan. You also slice the skin near the legs to allow all those juices to drain. Then the chickens went onto a big carving board while I worked on the salad. The big roasting pan was drained (and saved) for of all its juices. I used a fat-separator, as I didn’t want the fat, just the juices. For the 2 birds, I think there was about 1/2 cup of juices and fat. That was set aside to do it’s separating and I went back to the pan. It went onto a stovetop burner and once heated up, with the residual fat in the pan, I added fresh garlic and pine nuts and they took a minute or two to get barely golden. Then 1/4 cup of the juices were poured in. That got poured over the top of the bread croutons in a big bowl. They are allowed to just sit for a minute or two – you want those pan juices to soak into the bread. The raisins were added (currants are called for, but I didn’t have any, so I used regular raisins chopped up fine) into the vinaigrette. A couple of huge wads of salad greens were added. The recipe calls for arugula, but Trader Joe’s was all out of arugula (gosh, that stuff is popular), so I used a multi-colored greens mixture that contains quite a bit of arugula anyway.

Meanwhile, I asked one of the guys to carve, which Don did, very kindly. I could have done it, but I thought I’d ask for help. Tom was the sommelier, we decided to call him and he kept our wine glasses filled. The two husbands handily stepped in to fill Dave’s shoes. Once the salad was tossed – the greens and the soaked bread, it was all on the big white platter you can see up top, and then Don put the chicken pieces – some thick breast slices, some dark meat and a drumstick or two on top, and it was ready. Done.

Almost always when I serve dinner, I serve it buffet style in the kitchen. On my huge island. Then everyone takes their plate into the dining room. We had a lively conversation about a variety of things. Travel, politics, religion. Two of those somewhat no-no subjects. We talked about our families, grandchildren and their busy schedules, travel destinations, etc. Anyway, it was just great fun, and the chicken was magnificent.

What’s GOOD: there is absolutely nothing that isn’t GREAT about this recipe. It takes a bit more prep than some, and you do have to start at least a day in advance. The vinaigrette is fabulous. The salad and slightly soaked crispy bread is magnificent. And the chicken. Well, it’s in a league of its own. Make this. It’s going onto my Carolyn’s Favs list, if that tells you how good it is.

What’s NOT: only the part about needing to start it at least a day ahead.

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Easy Zuni Cafe Roast Chicken and Bread Salad

Recipe By: NW Edible blog, 2013
Serving Size: 9

CHICKEN:
6 pounds whole chicken — 2.5 – 3 pounds per chicken
8 sprigs thyme — soft tip-sprigs, each about 1-inch long or rosemary (or both)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
BREAD SALAD:
16 ounces bread — thick sliced, rustic style (like ciabatta)
olive oil — as needed
1/4 cup pine nuts
4 whole garlic cloves — chopped (2 to 3)
A few handfuls of arugula or similar greens washed and dried
Kosher salt and freshly cracked black pepper
VINAIGRETTE:
2 tablespoons dried currants — or raisins, chopped
2 tablespoons red onion — or shallot, finely minced
4 tablespoons white wine vinegar
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 cup olive oil
Kosher salt and freshly cracked black pepper to taste
1/4 cup chicken juices, drained from the hot roasted chicken

1. CHICKEN PREP – A day or two before you intend to roast your chicken, sprinkle it all over with kosher salt and a little black pepper. A 3 pound bird will use about a tablespoon of kosher salt. Slide an herb sprig under the skin pocket of each breast and thigh. Tuck the wingtips behind the neck but do not truss the bird.
2. Refrigerate chicken, lightly covered with a paper towel or two, for 24 hours to 3 days. This gives the salt an opportunity to season and tenderize the meat.
3. An hour or so before you want to start roasting your chicken, and about two hours before you want to eat, preheat your oven to 475° F and bring your chicken out of the frig so it can come to room temperature.
4. Preheat a large cast iron skillet over medium-high heat for several minutes, until quite hot. (I used a large roasting pan, that happens to be Teflon coated and 2 chickens sat in the pan perfectly.) Place the resting chicken, breast-side-up, in the hot skillet. It should sizzle. Transfer immediately to the hot oven. If your skillet isn’t well seasoned, and you worry about sticking, add a bit of olive oil or lard to the skillet just before you add your chicken the skillet.
5. Roast chicken for about 40 minutes to an hour, until fully cooked but still juicy. (If you have a 5-pound bird, it may take 75-85 minutes.) The skin should be beautifully golden and paper thin across the thigh, and the thigh joint should feel lose.
6. When chicken is cooked, using a utensil poked into each end of the bird, carefully tip the bird so the cavity is down and drain the juices from the chicken. Slash the skin between thigh and breast to let out any trapped juices there. Transfer chicken to a platter to rest. Whisk the pan juices in the skillet to release any caramelized bits stuck to the bottom of the pan, then transfer juices to a fat separator if you have one (or use a small bowl) and set aside for 5-10 minutes to allow the fat to rise to the top. You’ll use about ¼ cup reserved juices (not the fat); if you have more, save extra for another purpose.
7. SALAD: While chicken is roasting, prepare the bread salad.
8. VINAIGRETTE: For the vinaigrette, add the currants and minced red onion to a bowl. Add red and white vinegar and set aside for about ten minutes, to allow currants to plump. Then, add Dijon mustard and olive oil and whisk until well blended. Set aside. This can be made a few hours ahead.
9. BREAD: Brush all bread slices liberally with olive oil and salt to taste. Place toast slices under a preheated broiler or in a dry skillet set over medium heat and toast until golden brown. Some darker and lighter spots are fine. (I cut the bread into cubes, and toasted them, lightly tossed with some olive oil in a 375° oven for about 12 minutes until golden brown.)
10. When toasted bread is cool enough to handle, tear into rough, bite-sized hunks if you didn’t cut the bread into cubes at the beginning. Some larger and some smaller pieces are fine. Put toasted bread pieces in a large bowl. (You can make the bread a few hours ahead, but once cool, place them in a sealing plastic bag to keep them crispy.)
11. Heat a tablespoon or so of olive oil in a pan. Add the smashed garlic cloves and pine nuts and warm all over medium heat until the pine nuts are toasty but not burnt and the garlic has softened.
12. Add garlic, pine nuts and any olive oil from the pan to the bowl with the toasted bread pieces. Set aside until you are ready to finish the salad.
13. FINISHING: Gather the bowl with the toasted bread, the vinaigrette, the reserved pan juices from the roast chicken and 4-6 handfuls of arugula.
14. Toss the bread with the chicken juices and add about half of the vinaigrette and stir to combine. You want the bread to soak up those juices, so give it a minute if needed. Add in the arugula, toss, and taste for seasoning. Adjust by adding salt, pepper, more vinaigrette, or a tiny splash of red wine vinegar if needed. (Mine was perfect, using about 3/4 of the vinaigrette.)
15. Serve the chicken pulled into pieces, over the bread salad. Good hot or room temperature. If you have extra vinaigrette (I did), serve it at the table and allow guests to pour a bit of it on top of the chicken pieces, if desired.
Per Serving (disregard it all – it shows high calorie because the recipe assumes you consume all the skin, and fat and the sodium is high because of all the salt patted on the bird during its dry brining): 730 Calories; 47g Fat (58.5% calories from fat); 44g Protein; 31g Carbohydrate; 3g Dietary Fiber; 188mg Cholesterol; 1688mg Sodium.

Posted in Salad Dressings, Salads, on February 8th, 2015.

arugula_greens_salad_oranges_peppered_walnuts

 It seems like most green salads, these days, are filled with all kinds of non-vegetable goodies. In this case, instead of tomatoes, or sugar snap peas, celery and carrots, this one has crumbles of blue cheese, peppered walnuts, some orange slices, and it’s tossed in a sweet honey and apple cider vinegar dressing.

A few weeks ago I needed to take a salad to a church event (a ladies luncheon). Most everyone brought a salad, a couple made dessert. I went through all kinds of salad recipes looking for one that interested me. Finally found one in a relatively newer cookbook I have called From Terra’s Table, featuring recipes from the author’s restaurant and some other San Diego restaurateurs. But I changed it all around. It called for arugula and radicchio. I couldn’t find the radicchio, so had to substitute greens that contained some radicchio and colorful red greenery. The recipe called for walnuts that were coated in a spice egg white mixture and baked. I decided to make my favorite Peppered Pecans, but instead of pecans (the way I usually make it) I used walnuts instead. I had mostly walnut oil for the dressing, but not enough to make this, so had to substitute hazelnut oil for part of it. I had some good Humboldt Fog blue which I did crumble in the salad, and just because I had a nice, big juicy orange in my kitchen, I decided to add that as well.

Hence, this recipe is not true (much) to the original recipe. I altered the dressing a little bit. I altered the greens. And I made different nuts. So, really, it’s almost a new recipe. I’m sorry my photo isn’t better above – I used my cell phone at the event and didn’t have the best light.

What’s GOOD: I really liked the dressing, but it is on the sweet side. I also enjoyed the orange in this, and the texture from the peppered pecans for sure. I used less of the blue cheese since I think blue can overpower a salad. I’d have liked some sturdier greens in this (maybe some Romaine, but not a lot) because those multi-colored greens are so very tender. I’ve changed that in the recipe below, but you can use your own judgment when you make it yourself. It’s very pretty – especially with the orange slices visible.

What’s NOT: nothing really, other than you do have to prepare the walnuts, the dressing, and at the last minute toss it all and peel & slice the orange. Not something I’d make for a weeknight dinner, but great to take to someone else’s home if this is all you’re making.

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Arugula and Radicchio Salad with Blue Cheese, Oranges and Peppered Walnuts

Recipe By: Adapted from a recipe from (now closed) Terra Restaurant, San Diego
Serving Size: 5 (maybe more)

PEPPERED WALNUTS:
2 tablespoons sugar
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup walnut halves
HONEY-WALNUT VINAIGRETTE:
3/8 cup honey
3/8 cup apple cider vinegar
1 cup walnut oil — plus 1 tablespoon
1 tablespoon shallots — minced
1 tablespoon fresh thyme — minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
SALAD:
1/2 pound arugula
1/4 pound radicchio — sliced (or use multicolored greens)
2 cups Romaine lettuce — chopped
1/4 cup blue cheese — (I used Humboldt Fog)
1 whole orange — peeled, thinly sliced

1. WALNUTS: Place a baking sheet or jelly roll pan next to your range before you start.
2. In a small bowl combine sugar, salt and pepper, and stir to combine.
3. Heat a large wok or heavy skillet over high heat. Add nuts and toss until walnuts are warm, about 1 minute.
4. Sprinkle nuts with HALF of the sugar mixture and toss until the sugar melts. Add remaining sugar mixture and toss again until sugar melts, then IMMEDIATELY pour out onto the baking sheet. Spread nuts out and allow to cool. The nuts won’t absorb all of the sugar mixture – it caramelizes, but just throw out the extra. The nuts will keep, stored in a plastic bag, for about 3-4 weeks. (Allow pan to cool, then fill with hot water – I use a nonstick pan for this.)
5. VINAIGRETTE: Combine the liquid ingredients in a blender and puree until smooth. Pour into a jar, add other ingredients, shake and set aside (extra dressing will keep for 2 weeks, refrigerated). You won’t use all the dressing on this salad.
6. SALAD: In a large bowl combine the arugula, Romaine and radicchio (or greens). Add enough salad dressing so the leaves shine. Taste for seasonings, then add the crumbled cheese on top, add peppered walnuts and orange slices. Serve immediately.
Per Serving (incorrect as you’ll have dressing left over): 611 Calories; 53g Fat (74.2% calories from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 377mg Sodium.

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