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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, on February 20th, 2013.

celery salad_celery_root_horseradish

An altogether different kind of salad – no traditional salad greens at all – just celery, celery root (julienned), celery leaves, shallots, horseradish and parsley, with a light lemon juice dressing. Has plenty of crunch.

If you happened to read my little essay the other day – about how salads are changing in 2013 (according to Bon Appetit), I mentioned I was going to make at least one of the recipes. There were 4 recipes in the article (carrot salad with yogurt and coriander, golden beet and jicama salad with crème fraîche, mushroom and watercress salad with bread crumbs – and this celery one). I’m a huge fan of celery leaves – mostly I add them to green salads. I wish that when I bought celery there would be twice as many leaves and less of the stalks. The leaves have SO much flavor. So when I saw this recipe which actually called for celery leaves as part of the salad, I knew I’d be trying it.

celery celery root saladHow do you feel about doing a bunch of slicing? Well, if you have a mandoline or one of the newer, cheaper kinds of slicers, it’ll take no time – hardly – to do. If you don’t, you will have to spend some time honing your knife skills on this salad. Especially the celery root! I do have a mandoline, and it made quick work of slicing the julienned celery root, shallot and the celery.

One of the really nice things about making a salad without greens, is that it will keep for a day or two in the frig even though you’ve put dressing on it. Because there’s nothing really to wilt. Although, eventually the vegetable will deteriorate – probably some of the water extrudes from the vegetables. But not it’s not like the wilting of a dressed green salad!

Here in the photos you can see the celery root. I cut it in half – and still have that uncut half. For the photo I just laid the uncut half next to the one I was using for the julienne. The cut portion is peeled (use a knife, not a potato peeler) and julienned. The below  photo shows you the pile of celery root. It isn’t exactly easy to do julienned cuts on my Oxo mandoline – you have to push the celery root really hard to get it to cut. But it does, and the root pieces are tender enough to eat out of hand and make a nice crunchy addition to a salad. I did not use the slices of celery root in the salad – just the julienned ones. So my salad didn’t have as much celery root.

The salad dressing is nothing but olive oil and lemon juice. The salad also has some lemon zest sprinkled over it, some prepared horseradish tossed into it as well as some finely sliced shallots. The other green in this salad is parsley and I used quite a bit. Next time I might try adding some fresh mint. My garden has but a few little leaves of mint left from the summer, and they have almost no flavor.  The thing to note is that the salad dressing is more of a 2:1 ratio (oil:lemon juice) rather than the 3:1 we’re used to. And it worked fine, although I did add more dressing to this salad than the recipe indicated.

What’s good: the overall FRESH taste of it. You can make all of this up ahead and just toss it before serving. It’s very different. And crunchy. It might make a better first course than as a side salad to serve with a full dinner. We both liked it very much, and yes, I’d make it again – just with a bit more dressing, that’s all. We both liked the celery root – and you can just barely taste the horseradish in it. I might add more lemon zest also. Next time I’m going to add some fresh mint. Just because.
What’s not: only make this if you have a slicing machine of some kind – it would be a lot a slicing to do by hand.

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Celery Salad with Celery Root and Horseradish

Recipe By: Bon Appetit, Jan. 2013
Serving Size: 6

1 pound celery root
10 large celery stalks — thinly sliced on a sharp diagonal
1 small shallot — thinly sliced
1 tablespoon lemon zest — finely grated (use more if you like zest)
1 tablespoon prepared horseradish — the salad can handle more if you like the bite
Kosher salt and freshly ground black pepper
1/2 cup olive oil
3 tablespoons fresh lemon juice
1/2 cup flat-leaf parsley leaves — (packed)

Note: my suggestion is that the salad may need a bit more dressing.
1. Peel and halve celery root. Using a mandoline, very thinly slice one half. Cut other half into matchstick-size pieces.
2. Combine celery root, celery stalks, shallot, lemon zest, and horseradish in a large bowl. Season with salt and pepper and toss to combine. Let vegetables sit for 10 minutes to allow flavors to meld.
4. Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper. Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine.
Per Serving: 189 Calories; 18g Fat (83.1% calories from fat); 1g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 137mg Sodium.

Posted in Healthy, Salad Dressings, Salads, on February 4th, 2013.

balsamic_fig_dressing

A luscious salad – different – healthy, really – because it doesn’t have all that much oil in it – hard to believe it could taste so good! Dried figs give it a base, and you do add some crumbled bacon.

Having been asked to bring a salad to dinner at friends recently, I ransacked my to-try file, to find something that would complement Thomas Keller’s Roast Chicken and Vegetables, which my friend Donna was going to make. Donna reads my blog (thank you, Donna!) and is always so kind to tell me how much she likes it. Music to any blogger’s ears, I’ll tell ya!

It didn’t really take much to make this dressing – it’s an interesting one – it uses dried figs, balsamic vinegar (I used a fruit-flavored one, but you can use plain too), water, chicken broth (yes, really, chicken broth), honey, shallots and fresh thyme. All things I had on hand. The figs are simmered for green_salad_bacon_cotija_pinenuts

just a minute in the balsamic vinegar and allowed to “steep” or sit while you pull together the rest of the ingredients. Then it’s all whizzed up in the blender. Meanwhile, I chopped up and fried a bunch of bacon. I made this salad twice, on consecutive nights, and used different greens. I couldn’t find arugula the first day, so I substituted Romaine, leaf lettuce and microgreens. I actually think the salad needs some bitter greens to offset the fig-sweetened dressing, so the second time my DH was able to find arugula and I used Feta cheese  that time, rather than the cotija I’d tried the first time. The original recipe (from Cooking Light) called for goat cheese, but I didn’t have any. Nor did I really want to buy a log of goat cheese when I only needed a little bit for the salad. I almost always have Feta on hand, which keeps soaking in brine for many, many weeks. I did have cotija (it’s a dry, salty Mexican cheese that’s used mostly for garnish), so I used that one time.

arugula_salad_feta_fig_dressingThe second night (pictured above) I had arugula, but not quite enough dressing, so I just added more EVOO and another little jot of balsamic vinegar to what I had left from the previous night, and it was plenty for a salad for 4.

What’s good: the low-calorie, low-fat aspect of the dressing. Of course, bacon kind of puts it over the top, but once you divide it among several people, no one has all that much bacon. I added pine nuts one night just because I thought the salad needed some kind of crunch to it. Since it doesn’t have any added vegetables, I really did think it needed some added texture.

What’s not: nothing at all – just know this isn’t any standard kind of vinaigrette – it’s sweet from the figs, but will complement lots of meals – pork for sure – often pork is accompanied by fruit.

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Arugula Salad with Bacon and Balsamic Fig Dressing

Recipe By: Adapted from Cooking Light, Nov. 2008
Serving Size: 6
NOTES: Use other lettuces if preferred, but use sturdy ones like Romaine, not tender leaf lettuces which won’t stay firm with the dressing.

DRESSING:
3 tablespoons balsamic vinegar — (use fruit flavored, if available)
3 whole dried figs — chopped (stem trimmed off)
3 tablespoons water
2 tablespoons low-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
1/2 teaspoon minced shallots
1/2 teaspoon chopped fresh thyme
SALAD:
4 ounces arugula — (about 8 cups), lightly chopped
1/4 cup red onion — thinly sliced, (optional)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 pieces bacon — cooked and crumbled
2 tablespoons crumbled goat cheese — or Feta, or Mexican Cotija
1 tablespoon pine nuts — toasted (optional)

1. To prepare dressing, combine balsamic vinegar and figs in a small saucepan over medium-high heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Combine vinegar mixture, 3 tablespoons water, and next 5 ingredients (through thyme) in a blender; process until smooth. Dressing will keep for several days.
2. To prepare salad, mix arugula with onion and toss with dressing. Taste for seasonings. Divide evenly among plates. Sprinkle with bacon, cheese and nuts. Serve immediately.
Per Serving: 114 Calories; 8g Fat (58.6% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 109mg Sodium.

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

lime_cilantro_salad_dressing

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

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

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

cocina_salad

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

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

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

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Cocina Salad with Lime-Cilantro Dressing

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

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

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

Posted in Chicken, Salads, on December 30th, 2012.

cobb_type_salad_chicken

Somehow this post got lost in my “to-post” file from last year! But it makes no never-mind, as that saying goes, because it’s a darned good salad. It’s from a salad class with Phillis Carey. This one just hit-the-spot for me – not only was it a bit healthier with the use of grilled chicken, but it was loaded with flavor from the blue cheese, the pine nuts, the mint, avocados and the bacon. All kinds of goodies that I just l-o-v-e! All tossed together into this delicious salad.

The chicken is quickly grilled after tossing it in a very light mayo-mustard-based dressing, then diced up in bite-sized pieces. The salad dressing has sherry vinegar in it, some lemon zest and garlic. Then the salad itself is tossed with all those goodies I already mentioned. You could eliminate some if you like, but if it’s to be a Cobb-type, then it’s got to have the blue-type cheese, the bacon, the avocados and tomatoes. Makes for a very pretty presentation too.

Phillis used Point Reyes Original Blue (pronounced rays by Anglos, probably ray-ess by Latinos), which is an intensely creamy cheese made here in California near Point Reyes (uh, yeah!), a hub of land north of San Francisco that’s particularly prone to all-day fogs. There’s nothing quite like Point Reyes blue. It’s pricey. It’s special. And it’s very, very tasty. Usually I don’t cook with it because the cheese could just get lost in the recipe, but in a salad, with nice-sized chunks of it, there’s no way you could miss it! Seek out the cheese if you can find it. Whole Foods usually carries it. Trader Joe’s does not.

What I liked: all the different flavors and textures of this salad. But then, I really enjoy entrée green salads in almost any form. It’s rich tasting (from the cheese and bacon) and flavors just explode in your mouth as you eat it. Very satisfying.

What I didn’t like: nothing, really. Taste the salad as you dress it to get just the right proportion of dressing. Serving an under-dressed salad is grievous! Serving an over-dressed salad is also!

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Cobb-Style Salad with Mustard-Crusted Grilled Chicken

Recipe By: From a Phillis Carey cooking class, July 2011
Serving Size: 6

CHICKEN:
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Coarse salt and freshly ground black pepper
4 pieces boneless skinless chicken breast halves
DRESSING:
3/4 cup extra virgin olive oil — plus 2 tablespoons
1/4 cup sherry vinegar
2 teaspoons lemon zest — grated
1 teaspoon sugar
1 teaspoon fresh garlic — minced
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper
SALAD:
2 heads butter lettuce — trimmed, torn into bite-sized pieces
1 1/2 cups fresh parsley — torn into small pieces
3/4 cup mint leaves — torn into pieces if necessary
3 large avocados — cubed
2 1/2 cups cherry tomatoes — grape tomatoes if you can find them, halved
1 cup blue cheese — Point Reyes Original Blue, if possible
1/2 cup pine nuts — toasted
12 slices bacon — cooked until crispy, drained
1/3 cup fresh chives — sliced 3/4 inch long

1. CHICKEN: Preheat outdoor grill. Trim chicken and pound the thicker end to an even 1/2 inch thickness. In a small mixing bowl combine the mayo, mustard, salt and pepper. Add the chicken and toss to coat both sides. Grill until cooked through, about 4-5 minutes per side. Allow to cool briefly, then cut into 3/4 inch cubes.
2. DRESSING: Place all ingredients in a glass measuring cup or jar with a tight-fitting lid and whisk or vigorously shake to combine. Use immediately or store up to 3 days in the refrigerator. Shake well before using.
3. SALAD: Set 6 large dinner plates on your counter. Combine in a large bowl the avocados, tomatoes, blue cheese, pine nuts and chicken. Season with a little salt and pepper and toss with about 1/2 cup of the vinaigrette. Taste salad to see if you’ve added enough dressing. Mound the mixture in the center of each salad plate. Sprinkle on the bacon and chives and serve. Pass a bowl of the dressing on the side, if desired.
Per Serving (assumes you eat all the dressing): 762 Calories; 65g Fat (74.4% calories from fat); 33g Protein; 17g Carbohydrate; 6g Dietary Fiber; 72mg Cholesterol; 748mg Sodium.

Posted in Salads, on October 23rd, 2012.

avo_lime_salad_pumpkin_seeds

I hadn’t actually tossed this salad when I took the photo, nor had I sprinkled the spicy pepitas over the top, so this photo doesn’t exactly show you the finished product! But don’t let that deter you from making this very tasty salad.

I’m always on the lookout for a new twist on a green salad. I love salads, and particularly enjoy taking some new combination when I’m asked to bring one to someone else’s house. That was the case recently, so I looked through all of my salad recipes to try, and this one stood out. It was a clipping from Bon Appetit in 2009. Next I went online to find the recipe, and hoped to find some comments from others about it. Did they like it? Or not? What would they change, etc. Surprisingly, there was nothing online at all, except the recipe itself. Hmmm. Well, that didn’t deter me from making it anyway. I liked the idea of the avocados, the pepitas (pumpkin seeds) roasted with spices.

The reason I said that I like making this kind of salad to take to someone else’s home is that I probably wouldn’t put in quite this much effort for a salad if I were preparing a company dinner at home. But since all I had to take was salad and bread, it was easy!

First I made the pumpkin seeds. They’re toasted in a large frying pan with a little bit of oil (don’t be tempted to use more oil, it isn’t needed), then when they’re nicely browned you sprinkle a sugar, cayenne and salt mixture over them and allow them to dry. As it was, I couldn’t find unsalted pepitas, so I didn’t add the salt suggested in the recipe.

Meanwhile, you can combine all the other ingredients for the salad part and let them rest in the refrigerator (untossed). The vinaigrette was easy enough to make – it’s olive oil, avocado, cilantro, lime juice vinegar, garlic and a little bit of serrano chile pepper. Also 1/4 cup of the toasted pepitas are added. They provide almost a smoky flavor, although they were merely toasted, not smoked. Just before serving slice up an avocado, dress the salad with the avocado dressing and sprinkle more of the pepitas over the top. Done.

CHANGES I MADE: I used a lot less Feta cheese than the 1 1/2 cups the recipe called for. I also didn’t use the jicama (the one my DH bought was rotten inside, and it was too late for another trip to the grocery store) and I only used one avocado in the salad, not two. I also soaked the red onion in a little water and vinegar for 20 minutes to take out the raw, sharp taste. I didn’t include that tip in the recipe itself since most people don’t care about that.

What I liked: mostly it was the flavor the pumpkin seeds added – but also it was a nice combination with the salad greens, avocado, cucumber and the pepitas. You might want to make more of the pepitas as they make a great snack or for other salads later on.
What I didn’t like: really nothing that I can think of. Next time I might add some Romaine lettuce to the salad (a sturdier lettuce) because the very thick dressing almost overwhelmed the tender greens.

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Salad with Avocado-Lime
Vinaigrette and Spicy Pumpkin Seeds

Recipe By: Adapted from Bon Appetit, 2009
Serving Size: 8
NOTES: You won’t use all of the salad dressing, so the nutriton info about this salad is not accurate.

VINAIGRETTE:
9 tablespoons olive oil
1/2 cup avocado — diced peeled seeded
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup spicy pumpkin seeds (from recipe below)
3 tablespoons white vinegar
1 garlic clove
3/4 teaspoon serrano pepper — minced seeded
SALAD:
1 package baby greens — (5 ounces)
1 whole avocado — halved, seeded, peeled, sliced
1 container cherry tomatoes — (12 ounce) halved
1 medium cucumber — peeled, seeded, diced
1 medium jicama — cut in tiny sticks [optional]
1/2 medium red onion — very thinly sliced
1/2 cup Feta cheese — or cotija, crumbled
SPICY PUMPKIN SEEDS: (1 cup)
1/2 teaspoon cayenne pepper
2 teaspoons olive oil
1 cup pumpkin seeds, roasted — raw, shelled
1 teaspoon sugar
1/2 teaspoon salt

1. VINAIGRETTE: Combine all ingredients in blender and blend until smooth. Season to taste with salt and pepper.
2. SALAD: Place greens in very large bowl. Add avocados, tomatoes, cucumber, jicama, and onion. Toss with enough vinaigrette to coat. Sprinkle with cheese and Spicy Pumpkin Seeds.
3. PUMPKIN SEEDS: Heat oil in large skillet over medium heat. Add pumpkin seeds and stir until evenly toasted (seeds will pop) about 5 minutes. Sprinkle evenly with sugar, salt, and 1/2 teaspoon cayenne. Don’t use too much dressing – it’s thick and may take less than you might think. Toss to coat. Transfer pumpkin seeds to bowl and cool. DO AHEAD Can be made 2 days ahead. Store seeds airtight at room temperature.
Per Serving: 307 Calories; 25g Fat (71.1% calories from fat); 5g Protein; 19g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 249mg Sodium.

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

fumi_chinese_chicken_salad

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

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

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

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

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

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

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Fumi Chinese Chicken Salad (Updated)

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

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

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

Posted in Salads, on September 23rd, 2012.

grilled_summer_panzanella

I’m always surprised when I run into someone who’s never had panzanella before. I’ve been making it every summer for years and years. Probably for 20 or so. But maybe some people, when they read it, say huh? Thinking that it doesn’t appeal, or something? I really don’t know. But they’re missing out. Truly!

Over the years I’ve figured out what I love about panzanella: (1) the bread; (2) the tomatoes; (3) the combo of flavors; and (4) the texture of everything. In a way it’s like an unstructured gazpacho, sort of. The most important ingredients are the bread and tomatoes, though. The bread because it soaks up the juices from the tomatoes and whatever dressing you toss with it. The tomatoes, because this dish showcases true summer tomato succulence – the best thing about tomatoes – when they’re big, fat, juicy and flavorful.

A couple of years ago I posted a recipe for a Grilled Panzanella Salad. And it’s a good one – a bit more of a standard or traditional panzanella. This one today, though, veers off to the untraditional because I added a bunch of things that don’t normally go in one – like green beans, corn, arugula, fresh mozzarella, capers and tarragon. And I just LOVED this salad. It’s the best panzanella I’ve ever had. Period. I had my DH grill the bread for it, and he also grilled the corn and the bell peppers. I harvested tarragon, basil and tarragon from the garden to toss in it too.

I had  some beautiful, huge tomatoes which is why I decided to make this salad. What better way to taste the deliciousness of summer tomatoes. I chopped up some hothouse cucumber, scooped in a little bit of capers, a few Kalamata olives (pitted and halved). I added in the grilled corn (cut off the cob after the grilling) and the chunked-up bell peppers. Scoops of fresh arugula was added in along with the mozzarella balls. Then I added the grilled and cubed sourdough bread. I add the tomatoes last because I like the juices from the tomatoes to soak into the bread. Lastly, a wine vinegar based vinaigrette is drizzled over it0. Toss and serve! To raves.

What I liked: every solitary thing about it. Deliciousness with every bite!

What I didn’t like: Absolutely nothing!

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Summer Grilled Panzanella Salad

Recipe By: My own concoction
Serving Size: 6
NOTES: I prefer this salad made with relatively fresh bread – if it’s allowed to completely stale it gets hard. I let a sourdough loaf sit out at room temp overnight, then slice it, grill it and cut it up into cubes. The inside of the cubes still have some softness. Once the salad is completed, I like the bread to still have some dry bits (that happens only if you eat it instantly). If you prefer a wetter salad, just increase the dressing by about half. The fresh tomatoes provide a LOT of fluid which soaks into the bread anyway. The dressing just adds a bit of piquant. Don’t make this – under any circumstances – unless tomatoes are IN season.

VINAIGRETTE:
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
2 cloves garlic — mashed & minced
Salt and freshly ground black pepper to taste
BREAD:
14 ounces sourdough bread
Olive oil spray
SALAD:
1 cup hothouse cucumber — chopped
2 tablespoons capers
2 tablespoons Kalamata olives — halved lenghtwise
3 whole bell peppers — red, orange and yellow
2 whole corn on the cob
1/4 cup fresh basil — chopped (use more if you like it as much as I do)
1/4 cup Italian parsley — chopped
2 tablespoons fresh tarragon — minced (optional)
3 cups arugula — chopped some
1 cup fresh mozzarella — little balls or small chunks
2 1/2 pounds ripe tomatoes — peeled, large chop
1 cup green beans — cooked and chopped
Salt and freshly ground black pepper to taste

1. Combine vinaigrette ingredients and set aside for up to 2 hours.
2. Cut sourdough bread into 1-inch thick slices. Trim crusts off the bread. Spray with olive oil spray.
3. Prepare grill and quickly grill bread on both sides so it has grill marks, but it’s still a bit soft inside, 2-3 minutes over a hot fire. Set aside and when cool enough to touch, cut into bite-sized cubes.
4. VEGETABLES: cut bell peppers into big flat pieces, discarding core. Spray veggies with olive oil spray. Grill peppers and corn so both have grill marks, but don’t over cook them. Set aside and leave at room temp. Remove corn from the cob. Chop peppers into 1-inch chunks.
5. SALAD: In a large bowl combine all the ingredients – everything except the bread and dressing. Pile the grilled bread on top. Stir vinaigrette vigorously before starting to toss the salad. Pour the vinaigrette as evenly as possible over the bread and toss to combine. Serve immediately.
Per Serving: 477 Calories; 23g Fat (41.0% calories from fat); 18g Protein; 55g Carbohydrate; 7g Dietary Fiber; 21mg Cholesterol; 569mg Sodium.

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

silver_palate_herb_vinaigrette

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

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

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

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

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

What I didn’t like: nothing at all!

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Silver Palate’s “Our Favorite Vinaigrette”

Recipe By: Silver Palate Cookbook
Serving Size: 8

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

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

Posted in easy, Salads, Veggies/sides, on June 24th, 2012.

corn_tomato_scallion_salad

Not like any other corn and tomato salad you’ve ever had. What makes it different is the use of white balsamic vinegar as the dressing. All of 1 1/2 tablespoons for an 8-serving bowl of it. You wouldn’t think it would add all that much. But yes, it does.

As it happens, I had some lemon flavored white balsamic vinegar that I picked up at Oliver’s in San Clemente some months ago. I’d not used it yet. I thought white balsamic was milder in flavor (it’s not) – making that assumption just because it’s as clear as water in color. Some other people who made this salad commented they didn’t like using dark balsamic (which, I think, is what the original recipe called for) because it stained the corn. When I read that I just decided to use white balsamic.

Although I’ve used white balsamic for some years (and not often, I have to admit, and only when a recipe called for it) I wasn’t sure of the production process. Here’s what I found at www.thekitchen.com:

White balsamic vinegar . . . blends white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening. Some manufacturers age the vinegar in oak barrels, while other use stainless steel.

The flavors of the two are very similar, although the dark balsamic is slightly sweeter and tends to be a little more syrupy. The white has more of a clean aftertaste. The main reason one would use white balsamic, rather than regular, is mostly aesthetic. It can be used with lighter colored foods, dressings, or sauces without any discoloring.

It’s that last sentence that confirmed my reasoning. No dark colored, stained corn for me!

The recipe I’ve had hanging around in my to-try file for some years – it first appeared in Gourmet Magazine in 2000. By the way, did you know that the internet still has a Gourmet magazine presence – not just old recipes (1941 to when Gourmet stopped publishing a monthly magazine in 2009) which live over at www.epicurious.com – it actually has new content. Just not in a monthly magazine. But it’s an evolving online website. They also publish some special editions, which I’ve not seen, although I don’t frequent any magazine aisles at all – I have all the magazine reading I can handle, thank you! But perhaps I should look at the special editions now and then.

Okay, back to this recipe. It’s SO very simple, although you do sauté the corn a little. I questioned why I should need to do that since corn cut right off the cob is so very tasty and tender. But perhaps when it’s cooked slightly it just becomes sweeter. Hard to imagine, as sweet as corn is these days. It’s cooked in a little jot of olive oil, then you add the garlic, and the halved cherry tomatoes. Lastly you drizzle in the white balsamic vinegar and lastly the scallion. Done. I didn’t add quite as many tomatoes as called for, and I decided to use the white part of the scallion too – meaning I used both the white and green parts. Perfection.

What I liked: everything about it – the combination of flavors is particularly good. We had it cold as left overs a couple of nights later and I swear it was as good if not better. No balsamic taste at all, yet it added a little elusive flavor somehow. I’ll be making this again this summer, before corn season is gone.

What I didn’t like: gosh, nothing. Worth making for sure.

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Corn, Tomato and Scallion Salad

Recipe By: Gourmet, 7/2000
Serving Size: 6-8
NOTES: Salad can be made 1 day ahead and chilled, covered. You can also use regular dark balsamic in this – the corn will have a brownish tinge to it.

4 ears fresh corn — shucked
2 tablespoons extra-virgin olive oil
2 whole garlic cloves — minced
1 1/2 tablespoons white balsamic vinegar — [mine happened to be “lemon” white balsamic]
1 pound cherry tomatoes — halved
1/2 cup scallions — coarsely chopped (use just scallion tops according to the original recipe – I used whole scallions)

1. Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 2 minutes.
2. Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
3. Remove skillet from heat and stir in scallions.
4. Transfer vegetables to a large plate to cool and season with salt and pepper.
Per Serving: 83 Calories; 4g Fat (40.1% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium.

Posted in Salads, on June 22nd, 2012.

cole_slaw_peanuts_buttermilk_dressing

Wanting to try a different cole slaw? This could be the one. The dressing is more buttermilk than mayo, with a hint of peanut oil. And it has a little bit of crushed pineapple in it and then the peanuts. The peanuts are great in it – they give the whole salad an extra crunch.

It’s been several years ago I made this salad, but must not have taken a photo of it. I loved it. There’s a hint of sweetness (the pineapple), a hint of Asian (peanut oil, and maybe the peanuts). Well, and then there’s cilantro too, just about my favorite fresh herb. There wasn’t anything in this salad I didn’t like.

Red & Green Cabbage Tip:

If you’re using both cabbage colors, don’t combine them until just before serving as the purple color will bleed.

When I decided to make this I bought a half head of green cabbage, and a half head of purple cabbage. But I’ve learned over the years that you can’t combine them ahead of time because the purple color will bleed into the dressing. Not quite so appetizing. So it was simple enough to combine everything in 2 bowls and just put it together when I was ready to serve. That also made it easy to combine them again 2 nights later with the left overs. I just think the two cabbage colors are prettier – no other reason.

Although the ingredient list may appear long, it’s really not all that hard. I made the dressing the day before, actually, and it will keep for a week or so. I always try to keep one can of crushed pineapple on my pantry shelf. And I had peanut oil too. Once you have the dressing made, it’s very simple to shred the cabbage and combine the few ingredients for the cabbage part. The recipe calls for using 2/3 cup of dressing. Having made this a few nights later without measuring, I think the salad may need just a tad more than 2/3 cup. But it kind of depends on how big the cabbages are too. So, taste it and figure out if it might need a bit more.

What I liked: the all-over crunch in the salad – the cabbage and the peanuts. Also liked the salty addition of the peanuts – they’re just unexpected in a salad like this.

What I didn’t like: nada, nothing. Will make again for sure.

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Cole Slaw with Buttermilk Peanut Dressing

Recipe By: Adapted from a cooking school class (now closed)
Serving Size: 6
NOTES: Nutrition info is incorrect because you don’t use all the dressing.
Serving Ideas: The dressing may also be made for a green salad (more lettuces than vegetables) and garnished with diced honeydew melon and a copious amount of blackberries

DRESSING:
3/4 cup mayonnaise
1 cup buttermilk
1/4 cup peanut oil
1/4 cup apple cider vinegar
1 tablespoon seasoned rice vinegar
2 tablespoons honey — or agave nectar
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup peanuts — raw or roasted, salted
COLE SLAW:
1 whole cabbage — thinly sliced
1/2 cup crushed pineapple — drained
1/2 cup cilantro — chopped
salt and pepper — to taste
2/3 cup dressing from above (or more)

1. DRESSING: In a medium bowl whisk mayonnaise, buttermilk and peanut oil together. Stir in both vinegars, honey, onion powder, salt, pepper and peanuts. Add milk to mixture if dressing is too thick – it should be thick, but thin enough to pour. Stored in the refrigerator, the dressing will keep for about 5 days.
2. SALAD: In a large bowl combine the sliced or shredded cabbage, drained pineapple, cilantro and seasonings. Add dressing and toss until thoroughly mixed. Taste and add more dressing if needed. Serve or refrigerate. May be made several hours ahead. May garnish with additional chopped peanuts and cilantro, if desired.

Per Serving (incorrect, see NOTES): 479 Calories; 45g Fat (78.9% calories from fat); 9g Protein; 18g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 369mg Sodium.

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