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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 Soups, on January 13th, 2013.

savory_seafood_chowder

It’s so rare that I make a recipe that is as easy as this one. If you have some of that new long-term fresh canned crab on hand, you could make all of this from cans. I prefer larger shrimp (probably frozen type) to the canned ones, but even with that, it’s still very, very easy to make.

It’s been umpteen years ago that I had this soup the first time. My friend Cherrie and I took a trip to England together. We’ve done that twice, so I’m not sure which trip it was, but we went to visit dear friends near Reading (in England they pronounce that redding), and Rita had made this lovely soup for us to have, as we arrived quite late at night. All we had to do was heat it up and serve it. Cherrie wrote down the recipe and has made it several times over the ensuing years. Rita also shared another recipe that’s here on my blog, a lemon sponge pudding  that’s just “the best.”

I’d forgotten all about this delicious soup, but we decided to make it recently for our New Year’s Eve dinner for the 4 of us. It was easy and quick and we didn’t have anything else except some fresh rosemary olive oil bread on the side. No salad. Nothing else, and it was very satisfying.

We did use some bigger fresh shrimp (well, they say all shrimp has been frozen whether it says so or not), and because the only fresh crab I could find (also likely previously frozen) was King crab at $39.95 a pound with shells, I decided to buy some lump lobster meat instead. Which actually got totally lost in the soup. It’s a shame to buy half a pound of lobster meat and not really taste it.

With the two of us working in the kitchen together it took about 20 minutes to make, beginning to end. We had been playing many rounds of Mexican Train as we sipped some champagne, then we took a break to fix this light dinner. Easy for sure. And very tasty.

This soup is mostly milk, not cream, although it does have a cup of half and half in it. It’s quite low in fat too. This is a light kind of soup – it’s not thick at all – and it’s not overly rich, either. You can easily have a big bowl of it and not feel stuffed. Don’t expect this soup to be one of those over-the-top kinds that radiates butter or cream – no heavy cream in it – and no butter. If you’d like to richen it up a little, add a tablespoon or two of butter at the end (or add it in earlier when you cook the potatoes), and also add about 1/3 cup of heavy cream. But it didn’t need it – it was lovely as it was. It’s also not overly fishy, either – there isn’t any fish in it, just the shellfish. If you like canned clams, canned shrimp and canned crab, you can keep those on hand to make this on the fly.

The corn – it calls for a pound can of creamed corn, and I paid attention to that because once served you really can’t even tell there was any corn in it. So that’s why I’ve added just the one line about optional fresh corn cut off the cob. If you happen to have some, add that too, although truly it’s not a necessity.

What’s good: just how easy it was to make, and mostly from cans, although we didn’t do that exactly. It’s a light soup – not rich or heavy or thick. It would make a great family night dinner with some bread. If you want to fancy it up, add some cream and butter.
What’s not: really nothing – it was a very satisfying soup – I liked it very much.

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Savory Seafood Chowder

Recipe By: My friend Cherrie, but she got it from Rita, a very dear friend from England
Serving Size: 5
NOTES: By reading the recipe you know there is corn in it, but the corn is so much in the background you’d hardly know it’s there. That’s why I added the optional item at the end – the fresh corn. If you want to make it a bit more elegant, add a pat of butter to each bowl and add some heavy cream to the mixture as you’re heating it at the end.

6 ounces crab meat — fresh, or lobster meat
1/4 pound shrimp — raw, medium sized, cut in chunks
4 pieces bacon — diced
8 ounces canned clams — (including juice)
2 cloves garlic
2 cups diced potatoes — peeled, Idaho (I use one medium potato)
1 cup dry white wine — (vermouth works)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
16 ounces creamed corn — canned
3 cups 2% low-fat milk
1 cup half and half
1/2 cup green onions — chopped
2 tablespoons Italian parsley — chopped (reserve a little for garnish)
OPTIONAL (not in the original recipe):
1 cup fresh corn — cut off the cob

1. Drain crab, shrimp and clams, reserving all the liquid.
2. In a large skillet (big enough to hold all the soup) cook bacon gently for several minutes until crisp. Add garlic and stir briefly. Do not brown. Add potatoes, reserved liquid, wine and seasonings. Cover and simmer for 15-20 minutes or until potatoes are barely cooked through.
3. Add all the seafood, corn, milk, half and half, onions and parsley. Heat through using low to medium heat until it just reaches a simmer. Do not boil or the mixture will separate. Scoop into soup bowls and garnish with reserved parsley.
Per Serving: 467 Calories; 13g Fat (26.9% calories from fat); 35g Protein; 47g Carbohydrate; 3g Dietary Fiber; 128mg Cholesterol; 856mg Sodium.

Posted in Soups, on December 8th, 2012.

chicken_noodle_soup

You don’t need to have a friend who’s ill in order to make this delicious soup. My friend Cherrie was recovering (and still is) from major breast cancer surgery and her first day home from the hospital I took this big batch of soup. It was a cool day (for California anyway), overcast, almost foggy. A perfect day for heart-warming soup.

Knowing I wanted to make chicken noodle soup. . . well, there are just a few (ha) recipes out there by that name. If you do a google search, it comes up with 6.2 million hits. Oh my. Originally I was going to use a Tyler Florence recipe, but then I saw this one from Anne Burrell (she has the Food Network show  Secrets of a Restaurant Chef). Reading the comments from people gave me all I needed to know that I would try her recipe. What makes it different is the addition of a little bit of cinnamon and nutmeg. When I read that, I thought whoa!  Gee, cinnamon and nutmeg? Really? And she makes use of more lemon (a whole one). It adds a brightness to the flavors. It also used orzo (she suggested it as one of the possible pastas to choose). I liked that option. And the comments from people who had made it contained lots of superlatives like fantastic, awesome, fabulous. Those words speak volumes to me when I’m researching for a recipe to try. It’s nice that some of the big food websites allow people to comment.

Pasta Tip:

Cook the pasta separately and spoon it into each bowl – that way you control exactly how much pasta each person gets – and there’s no chance of it getting over cooked!

One of the more unusual things about this recipe is cooking the pasta separately. I really like this little tidbit of advice. I didn’t do that step when I made it, but I will in the future – for just that reason – orzo is tiny and it gets lost in the soup. When I served myself there wasn’t any orzo left – I mean, it was still good, but I’d have liked a few little pieces at least! The other nice thing is that if you put the pasta IN the soup, it may get very over cooked.

As usual, I did make a few minor changes: (1) I used chicken breasts and thighs (no legs); (2) I added peas and carrots to the soup; (3) I added in about a quart of gelatinous turkey stock I had left over from our Thanksgiving turkey as well as a little plop of Penzey’s chicken soup base (and I would absolutely guarantee you that if you made this soup – one with the Penzey’s soup base and one without, well, you’d for sure know the one with it tastes better – if you don’t have any turkey stock, that’s fine – I had it and wanted to use it up, that’s all – it was super-flavorful); (4) no white beans were added – didn’t think it needed it; and (5) I halved the amount of orzo (or pasta) indicated. I wanted it to be more about the chicken, veggies and the broth, rather than the carbs.

The report I got back was that the soup was wonderful. Actually I scooped out just enough for us to have a dinner with it, and I concur – it was really delicious. You can’t TASTE the cinnamon or nutmeg – there isn’t enough of it in there – but I’m certain it adds something.

What’s good: the overall good-ness of it – great flavored broth – and all the simple vegetables in it. I also really loved the lemon in it – add more in at the end even – it truly does just brighten the flavors. It’s not hard to make, and it will definitely keep for a few days in the refrigerator. Or freeze it for a later date.
What’s not: really nothing at all. It was altogether delicious.

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Chicken Noodle Soup (Anne Burrell)

Recipe By: adapted from Anne Burrell (Food Network)
Serving Size: 7
NOTES: I used chicken thighs and chicken breasts. And I had some turkey stock left over from Thanksgiving dinner, so that was added in as well. I halved the amount of pasta in it – if you want more, by all means add more. And I didn’t add the beans, either, but that was just a personal choice as I wanted a lower carb meal.

Extra-virgin olive oil — as needed
1 large onion — coarsely chopped
4 ribs celery — cut in 2-inch chunks
3 carrots — cut in 2-3 large pieces
Kosher salt
2 cloves garlic — smashed
2 teaspoons crushed red pepper flakes
1 bunch thyme — or 2 teaspoons dried
1 1/2 pounds chicken legs — bone-in, skin and excess fat removed (I used chicken breasts instead)
1 1/2 pounds chicken thighs — bone-in, skin and excess fat removed
Water — as needed
2 whole bay leaves
1 whole lemon — halved
1 teaspoon Penzey’s chicken soup base — or chicken granules
1 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
Freshly ground black pepper
1 cup pasta — preferably small shells such as orecchiette, or orzo (add more if desired)
15 1/2 ounces canned white beans — drained, rinsed, or chickpeas (optional)
2 cups frozen peas
1 1/2 cups carrots — cut into coins
1 bunch cilantro — leaves coarsely chopped

1. Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes.
2. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes.
3. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour. During the last 15 minutes add the carrots coins.
4. While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until “al dente,” firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
5. After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the celery ribs, carrot chunks, lemon halves, thyme and bay leaves. (Leave in the onion.) Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Add the peas. Taste the soup for seasoning. If using, rinse the beans and add them to the pot. Add more lemon juice if desired – it really does brighten up the flavor of the soup.
6. Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve.
Per Serving: 497 Calories; 21g Fat (38.3% calories from fat); 36g Protein; 41g Carbohydrate; 8g Dietary Fiber; 124mg Cholesterol; 207mg Sodium.

Posted in Soups, on December 6th, 2012.

poblano_albondigas_soup

See those little meatballs in that soup? Oh gosh were they good! Enhanced with poblano chiles, they gave the meatballs SO much flavor. I love poblano chiles (also known as pasilla), and these were broiled in the oven, then I removed the skins. The soup itself is just a background, although it’s good. But the stars of the show are the meatballs.

If you don’t live in a part of the world where Mexican food is an everyday staple, you might not have heard of albondigas (all-bon-dee-gahs). Usually albondigas is a broth, a few veggies (usually carrots and onions, maybe green pepper) and meatballs. This, however, is a much more high class version. I changed the recipe around just a little bit because I wanted more substance to the soup part. The original recipe came from Bon Appetit, back in 2010. I wanted a soup type dinner to serve to our families who were driving out to Palm Desert to stay with us for the Thanksgiving weekend. They were coming from different directions and at different times, so I thought I should have a soup that could be just heated up and served. I made it a couple of days before since I knew I’d be crazy-busy working on side dishes for Thanksgiving that day.

The original recipe used ground beef (all albondigas does), but I lightened it up by combining equal parts ground turkey and ground beef. The meatballs also contain some grated zucchini (which also gives the meatballs a lighter texture) and then the roasted poblano chiles. And some Mexican type seasoning. I baked them in the oven rather than cooking them in the soup (so I could drain off any fat and because I was transporting the soup and thought it would be easier that way).

The broth/soup part was fairly bland according to many commenters at epicurious, so that’s why I decided to make some changes to the soup. I added more beefy flavor by using penzey’s soup base. Because the soup contains Ancho Chili Powder (and you DO need that if you want this soup to taste really good), the color was very brown (see photo). So, I changed around the recipe some so you don’t add the ancho chile powder until the very last. That way all the veggies in the soup (the rice, the corn and zucchini) all stay bright colored. Once those veggies dwell in the soup for awhile, everything turns a brown color because the fine dust of the chile powder nestles in all the crevices of the corn and zucchini particularly (not at all appetizing). If you cook the rice in this broth it also turns brown. But the ancho chile powder is very flavorful and a needed component. I also took some hints from a similar recipe by Rachel Ray and added corn and more toppings. They add wonderful texture and crunch. Also needed.

We ate nearly all of it at that one meal (I doubled the recipe) and left the remainder in the freezer at our desert house, so we’ll have more of it next time we visit. I’m looking forward to those meatballs – they have really great flavor.

What’s good: particularly the poblano-enhanced meatballs – they’re definitely the highlight. The soup part is good too – hearty and with lots of textures.
What’s not: there is a lot of sous-chef stuff to do (chopping, roasting, mincing) but it’s worth it. I’d definitely make it again, but if you’re making it ahead I recommend you keep the ancho chile out until just before serving – that way it won’t discolor all the veggies.

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Poblano Albondigas with Ancho Chile Soup

Recipe By: Adapted from Bon Appetit, Jan. 2010
Serving Size: 6
NOTES: This will serve 6 people if using moderate portions. If smaller cup-sized bowls are used you could easily serve 10-12 people.

MEATBALLS:
10 ounces poblano peppers — (about 2 or 3)
1/2 pound ground beef
1/2 pound ground turkey
1/2 cup zucchini — coarsely grated
1/4 cup onion — finely grated
1/4 cup panko
1 large egg — beaten to blend
2 whole garlic cloves — pressed
2 teaspoons ground cumin
1 teaspoon dried oregano — crumbled (preferably Mexican oregano)
1/2 teaspoon kosher salt
SOUP:
1 tablespoon olive oil
1/2 small onion — coarsely grated
2 garlic cloves — minced
2 teaspoons ground cumin
9 cups low sodium beef broth
1 teaspoon chicken broth cubes — (Penzey’s soup base)
1/2 teaspoon dried oregano (preferably Mexican)
1 cup zucchini — coarsely grated (use more if desired)
1/4 cup long-grain white rice
1 cup carrots — cut into 1/4 inch coins
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice — (or more)
3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder)
3 cups frozen corn — (fire-roasted from Trader Joe’s, if available)
TOPPINGS:
3 tablespoons vegetable oil — (or more)
4 corn tortillas — cut into 1/4-inch-wide strips
4 whole green onions — sliced (including some of the dark green parts)
Chopped fresh cilantro

1. MEATBALLS: Line large rimmed baking sheet with Silpat or foil. Char chiles under the broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup).
2. Place chiles in large bowl. Gently mix in turkey, beef and all remaining ingredients. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange meatballs on sheet.
3. SOUP: Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add cumin; stir 1 minute. Add broth and Penzey’s soup base and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.
4. Stir zucchini, carrots and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add corn and continue cooking for 3-4 minutes. Then add cilantro, 1 tablespoon lime juice and ancho chile powder. Season soup with salt and add more lime juice by teaspoonfuls, if desired.
5. TOPPINGS: Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute. Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed.
6. Ladle soup and meatballs into bowls. Top with tortilla strips, green onions and cilantro.
Per Serving: 540 Calories; 25g Fat (39.8% calories from fat); 37g Protein; 47g Carbohydrate; 6g Dietary Fiber; 97mg Cholesterol; 540mg Sodium.

Posted in Soups, on November 22nd, 2012.

soupe_au_pistou_simmering

This recipe I’ve had for about 6 years, and just hadn’t ever gotten around to making it. What a shame, since I know I’d have fixed it several times in the interim had I just known how wonderful it is. It could be a completely vegetarian meal if you make a few little tweaks. There is pancetta in it, and I added chicken, although that’s definitely non-classic to pistou.

The original recipe for this came from Paula Wolfert in an article in Food & Wine (August 2006). It has 2 components – the soup part which has white beans, oodles of veggies and a small amount of pasta – and the pesto (pistou) part that is slightly different than the traditional Italian pesto. The pistou uses basil and garlic and oil, but it has you add an aged Gouda, not Parmesan.

soupe_au_pistou

The basil pistou is buried in the bottom center of the soup bowl. I asked each person at the table to just stir it in. I could have put it on top – it would have been more noticeable that way.

You could – if you’re pressed for time – use canned white beans. But, I’d urge you to make the beans from scratch because of the wonderful flavors used in it (onion, garlic, bay leaf and pancetta). I soaked the beans overnight in cold water. In the morning, I drained them, then added more fresh water and the add-ins, and cooked them in 13 minutes in the pressure cooker. So easy! Kalyn of Kalyn’s Kitchen gave me the idea in a recent post about pinto beans and how easy they are to make in the pressure cooker. Indeed!

alligatorThe most labor intensive thing about this soup is probably chopping up the fennel, onion, and the veggies. I used my Alligator 11-1/4-Inch Dicer with Collector
for the fennel and onion. I don’t ever put a whole onion in this thing (as you can see from the photo). But I love it because it makes uniform dice. If I’m chopping more than one thing, I will dig this out and use it. It does cut down on a lot of time spent chopping.

Anyway, you sweat the fennel and onion in some EVOO, then you add the potatoes (which almost browning_pasta_buttertotally disintegrate during the simmering). Water is added (and I spooned in some Penzey’s chicken soup base to boost the flavor. Green beans and zucchini are added toward the end. Once they’re nearly cooked, I added in the already cooked beans and brought the mixture up to a simmer again (important). Then you do one more step – kind of like a step in making pilaf – you brown the raw (dry) pasta in butter. See picture at left. That is poured into the soup and you turn off the heat, cover the pot and set it aside for 25 minutes.

In that time, the pasta cooks completely. Sometime earlier in the day you will have made the pistou – it’s like a pesto except that this one calls for an aged Gouda instead of Parm. The recipe said you could also use Mimolette cheese (I’m not familiar with it). If you’re in an all-fired hurry, you probably could use bottled pesto in this. You’re supposed to make the pistou in a mortar, but that was taking the authenticity just a bit too far for me – I used a food processor. I just didn’t scrape it all down to a complete mush, so there were a few basil leaves that were left in shreds. My mortar isn’t all that big – I just decided it was easier altogether.

You’ll want the soup bowls at the ready, and at that magic 25-minute mark, the pasta is cooked just right and you spoon into each bowl a bit of the pesto and ladle in the soup. DO stir the pesto into the soup. The object is not to cook the pesto – otherwise you would just add the whole mixture to the soup pot. The pistou flavor is marvelous – you’ll notice it at the first bite. As I mentioned, I did add chicken (that I’d steeped in water to cover for about an hour – bring water to boil, add chicken – bring back to a simmer, cover, turn off heat and allow to “steep”). I chopped it up and added it to the finished soup – it did not sit in the 25-minute rest. I served the soup with some delicious toasted cheese bread. Recipe to come on that.

What’s good: well, I could go on and on. I absolutely LOVED this soup. Very hearty. Really, quite healthy too – it’s relatively low in fat. The only fat in it is the little bit of olive oil added at the beginning and the butter used to sauté the pasta. I LOVED the veggies. I LOVED the textures. LOVED the pistou swirled through it. It was marvelous.
What’s not: I couldn’t find a thing I’d change. If you would prefer to make this a vegetarian entrée, use vegetable stock, don’t add the pancetta to the bean mixture, and don’t add chicken.

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Soupe au Pistou

Recipe By: adapted from Paula Wolfert’s article in Food & Wine, Aug. 2006
Serving Size: 6
Serving Ideas: This soup can be served hot, warm or even cold (it’s traditional in France to serve it at all different temps).
NOTES: My changes: I prepared the beans in a pressure cooker. They were extra flavorful. I’d definitely make these from scratch because of the great flavor from the onion, bay leaf, pancetta, etc. I added chicken soup concentrate to the water. I just thought it needed it. I also added CHICKEN pieces to this soup, which is very contrary to the origiinal. I wanted a bit more protein in it. I also used less water, and my pot was almost overflowing so I chose not to add the bean cooking liquid. But if you make the beans from scratch that bean liquid is probably VERY flavorful.

1 cup white beans — (dry) such as navy or cannellini, soaked in cold water overnight and drained
2 ounces pancetta
1 small onion — halved, plus 1 medium onion, coarsely chopped
4 garlic cloves — 2 whole and 2 smashed
1 bay leaf
1 1/2 quarts water — plus 3 cups
1 tablespoon extra-virgin olive oil
1 small fennel bulb — cored and coarsely chopped
10 ounces red potatoes — peeled and halved
1 pound zucchini — cut in half lengthwise, then into 1/2-inch pieces
3/4 pound green beans — or Romano beans, cut into 1/2-inch pieces
2 teaspoons Penzey’s chicken soup base — or use some other brand of chicken concentrate
3 medium tomatoes — peeled, seeded and cut into 1/2-inch dice
1 tablespoon unsalted butter
1 cup pasta — small shaped pasta, such as elbows or ditalini (I used farfallini)
Salt and freshly ground pepper
1/2 pound chicken breast half without skin — cooked, chopped (or use left over roast chicken)
Basil sprigs — for garnish
CLASSIC PISTOU:
1 tablespoon garlic — crushed
1 teaspoon kosher salt
4 1/2 cups basil leaves — torn into pieces, about 2 ounces
1/4 cup plum tomatoes — coarsely grated (yes, grated, leaving the skin behind)
1/4 cup extra virgin olive oil
1 cup Gouda cheese — aged, or Mimolette (about 3 ounces)

1. Put the drained white beans, pancetta, halved onion, whole garlic cloves and bay leaf in a medium saucepan. Add the 3 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the saucepan and simmer until the beans are tender, about 1 1/2 hours. Discard the pancetta if desired (I didn’t because it was in lots of small pieces), onion, garlic and bay leaf. (PRESSURE COOKER: soak beans overnight, drain, add about 4 cups water, along with pancetta, onion, garlic and bay leaf. Cook under pressure for about 13 minutes; allow to cool naturally. Drain, but reserve all the liquid – you can add it to the soup if desired – I didn’t.)
2. Meanwhile, in a large, heavy pot, heat the olive oil. Add the fennel, potatoes, chopped onion and smashed garlic. Cover the pot and cook the vegetables over moderately low heat, stirring occasionally, until the fennel and onion are softened, about 10 minutes. Add the 1 1/2 quarts of water and the chicken soup base, and gradually bring to a boil. Reduce the heat and simmer for 30 minutes.
3. Add the zucchini and green beans to the pot and simmer for 20 minutes. Mash the potatoes against the side of the pot using a large fork; the potatoes will thicken the soup. Add the diced tomatoes and the white beans and their cooking liquid (if using) and simmer the soup over moderately low heat for 5 to 10 minutes.
4. In a small skillet, melt the butter. Add the pasta and cook over moderate heat until golden brown and toasty, about 4 minutes. Stir the pasta into the soup and simmer for 1 minute. Cover, remove from the heat and let stand until the pasta is tender, about 25 minutes. Season with salt and pepper. Be careful – the cheese in the pistou is somewhat salty, but I found the soup did need a little bit of salt. Some chicken stock is very salty to begin with. Under-salt it at first. Be prepared to serve it immediately.
5. Put the Classic Pistou in a large soup tureen. Gradually stir in some of the liquid from the soup, then pour in the rest of the soup and stir well. Ladle the soup into bowls, garnish with basil sprigs and serve hot or at room temperature. You can also put a small spoon of the pistou into each soup bowl and ladle the soup over it. Stir the pistou into the soup.
5. Make Ahead: The soup can be prepared through Step 4 and refrigerated overnight. Reheat gently before proceeding.
6. PISTOU (I made this in the food processor): In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated. Stir in the cheese and refrigerate until ready to serve.
Per Serving: 517 Calories; 21g Fat (35.0% calories from fat); 29g Protein; 57g Carbohydrate; 11g Dietary Fiber; 51mg Cholesterol; 792mg Sodium.

Posted in Beef, Soups, on October 31st, 2012.

no_heat_beef_chili

If you’re the kind of person who really avoids chiles, in any way, shape or form, this heat-less beef and pinto bean soup/chili may be just up your alley. But even for people who like spicy foods (me), this mixture is full of flavor. It has one different ingredient in it too – something I’ve never used before. Intrigued? Read on.

When I read this recipe over at Kalyn’s Kitchen, it just looked and sounded so good. Maybe it was merely because it’s late summer here in Southern California and I haven’t had chili for many, many months. In fact, Kalyn doesn’t even call this chili, but pinto bean and beef soup. In her photo, it looked like chili and my brain and taste buds looked at it and said chili! Maybe the last time I made something similar it was turkey chili last Thanksgiving.

We were still in summer doldrums when I read the recipe, but I went about gathering all the ingredients. I’d intended to try Kalyn’s pressure-cooker method of cooking beans. But we ended up going to our Palm Desert house, and I don’t have a pressure cooker there (I’d intended to take along the one I have, but forgot). So, I made it the old fashioned way by soaking the beans for about 6 hours and slowly simmering them until they were “just right.” And then making the chili and simmering it on the stove for 45 minutes.

The soup/chili mixture is standard – onions, garlic, ground beef, beans and (typical chili) seasonings. What’s different about this one is: (1) there is no heat in it – no chiles of any kind, not even black pepper, so this mixture is not hot – at all; and (2) it uses dried cilantro. I’ve never owned dried cilantro. Why should I, when we can buy fresh cilantro year ‘round at our local markets? But Kalyn mentions in the recipe that using the dried cilantro is highly recommended. I trusted Kalyn’s judgment here, so I went out and bought dried cilantro. Imagine my surprise when, after simmering the chili (with the dried cilantro in it) for the requisite 45 minutes, I tasted it. Wow. Citrus. Lemon or lime juice to be exact – yet there was no citrus in the chili up to that point. It’s the cilantro that gives it that citrusy taste – probably from the cilantro stems. To me, there was no typical cilantro taste – what I know of as cilantro taste from the fresh herbs – just the citrus. I need to remember this for use in other dishes. At the very end you add in freshly squeezed lime juice, then for garnish some freshly chopped green onions and chopped cilantro. No cheese needed at all. Thank you, Kalyn.

What I liked: the fresh taste of it all – this is not a complex-flavored chili (which is probably why Kalyn called it a soup!) but a quick-cooking type (and you can use canned beans if you don’t want to take the time to cook the beans). And that’s a big compliment. Usually I like as much complex flavors as I can get in a soup mixture, but in this one I really liked the simple-ness of it. The chicken broth adds lots of flavor too (usually I would use beef or pork broth, but this one particularly calls for chicken broth). All in all, this one’s a winner.
What I didn’t like: not a thing, really. Just know this is a “lighter” version of traditional chili – not lighter in calories so much as lighter in flavor and complexity. It’s a delicious soup/chili – don’t misunderstand what I’m saying. I liked it a lot, no matter what it’s called!

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No Heat Chili (or Beef and Bean Soup)

Recipe By: Kalyn’s Kitchen blog, 10/2012
Serving Size: 6

1 cup dried pinto beans — unsoaked (or can use 2 cans pinto beans, rinsed and drained)
2 tablespoons olive oil — divided use
1 pound ground beef — (Kalyn uses ground beef with less than 10% fat)
1 teaspoon Spike seasoning
1 whole onion — chopped
1 tablespoon minced garlic
2 teaspoons dried oregano — Mexican, not Greek
1 tablespoon ground cumin
1 tablespoon dried cilantro — (not required, but recommended)
3 cups chicken broth
1 cup water — or liquid from the beans
2 tablespoons tomato paste
14 1/2 ounces canned tomatoes — diced
1/2 cup sliced green onions
1/2 cup fresh cilantro — or more to taste (highly recommended)
2 tablespoons fresh squeezed lime juice

1. Soak pinto beans overnight covered in cold water. Drain. Add fresh water, covering beans by at least an inch, bring to a boil and simmer for 45 minutes, or until tender. Drain, but reserve liquid.
2. Heat 2 tsp. olive oil in large heavy frying pan (large enough to hold all of the chili/soup mixture, add ground beef and season with Spike seasoning, then saute until beef is well-browned, breaking apart as it cooks. When it’s well browned, remove beef and set aside.
3. Heat 2 tsp. more olive oil in same frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro. Saute about 2 minutes more.
4. Add beans, ground beef, chicken stock and a cup of bean liquid or water. Bring to a simmer, then add tomato paste and canned tomatoes.
5. Bring to a boil, reduce heat, cover and simmer for 45 minutes, stirring once or twice. Add lime juice and continue cooking for another minute. Taste for seasonings (salt), spoon portions into soup bowls and add sliced green onion and chopped fresh cilantro. Add additional chopped cilantro to add at the table if desired.
Per Serving: 439 Calories; 26g Fat (53.0% calories from fat); 23g Protein; 29g Carbohydrate; 10g Dietary Fiber; 64mg Cholesterol; 587mg Sodium.

Posted in Fish, Soups, on October 7th, 2012.

shrimp_scallops_calamari_coconut_lime

This is almost a soup. Yet it’s served kind of like a stew with rice. In either case, it’s a filling and very tasty way to use shellfish (especially the “Seafood Blend” at Trader Joe’s that combines all of those things in one convenient package).

At a cooking class a couple of weeks ago (all about fish) Phillis Carey fixed this delicious soup or stew or whatever you want to call it. I love these kinds of Thai-inspired saucy soups. It was easy to make and full of flavors I enjoy. If you happened to be in Trader Joe’s territory, do use their trader_joes_seafood_blend“Seafood Blend,” available in the freezer area (pictured at right). It’s just perfect for this! Phillis actually isn’t crazy about fish, so she likes to camouflage it with lots of other flavors (like sugar, Worcestershire, onions and oodles of coconut milk). Camouflaged or not, I like the flavors in this a lot. The shellfish is cooked only briefly (important), then combined with all the rest of the sauce ingredients, including the full-fat coconut milk. And do serve it over fragrant jasmine rice. Save a few of the herbs to sprinkle on top for garnish.

I didn’t have to thicken (reduce down) the sauce at all – it was sufficiently thick just from the flour that you toss the seafood mixture in before you add it to the pot. I didn’t use as much butter as her recipe called for, and I didn’t use as much brown sugar OR lime juice either. I started out with less (she suggested this might work) and didn’t think after tasting it that it needed more sugar (Phillis actually prefers a sweeter soup – she thinks it helps mask the fishy flavor). I’ve adjusted the recipe accordingly. I actually served it with brown jasmine rice, but after reading about all the arsenic in rice, I’ve thrown out the rest of the box and will use white rice in the future. Probably white jasmine – it’s wonderfully flavorful for this dish. Next time I’ll make it with low fat coconut milk – I really doubt it would make that much difference – Phillis said it would, but I may try it anyway.

What I liked: everything about it – maybe that it was easy to make! I served it to dinner guests and they both loved it. My hubby told me it was a real keeper. He doesn’t say that about very many recipes I make, so I take notice when he says it!

What I didn’t like: nothing at all!

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Shrimp, Scallops & Calamari in Coconut Lime Sauce

Recipe By: adapted slightly from Phillis Carey, instructor and cookbook author
Serving Size: 8
NOTES: The rice is not included in the calorie count of this recipe. If available, you can use Trader Joe’s “Seafood Blend” (drained) in place of the individual types of shellfish. If you’re sensitive to heat, reduce the serrano chiles and cayenne pepper. Phillis likes this sweeter, so she uses more brown sugar (not my preference).

1/2 cup unsalted butter
3/4 pound large shrimp — shelled, deveined
3/4 pound bay scallops
3/4 pound calamari
4 tablespoons flour — might need slightly more
2 small serrano peppers — sliced in rounds
3 cloves garlic — minced
1 large onion — cut in strips lengthwise
2 dashes Worcestershire sauce — or Vietnamese fish sauce
2 pinches cayenne — optional (be very careful not to add too much)
Salt to taste
14 ounces coconut milk — full fat
3 tablespoons fresh lime juice
2 tablespoons light brown sugar
20 thin slices each red, orange and yellow bell pepper
1/2 cup cilantro — chopped (reserve a bit for garnish)
1/4 cup fresh mint — chopped (reserve a bit for garnish)
Cooked jasmine rice

1. Lightly dust the scallops, calamari and shrimp in flour.
2. Place butter in a small Dutch Oven and heat to medium high. Do not brown the buter. Add onions, chiles and garlic to the butter and toss and cook for one minute. Add seafood and turn the heat down to medium. Stir, coating seafood with butter.
3. Add Worcestershire, cayenne and salt. Stir again. Cook gently until the fish is done.
4. Mix coconut milk with lime juice and brown sugar. Taste and add more lime juice or sugar if you prefer. Add liquid to the skillet. Bring to a boil and add cilantro and mint just before serving. If sauce is too thin for your liking, remove all the seafood and keep warm. boil the sauce down until it has thickened sufficiently. If mixture is too thick just add water to make it the right consistency. Add bell pepper slivers during last 3-4 minutes of cooking. Serve over rice. Ideal serving: place mound of rice in center and spoon the seafood sauce around the outside. Garnish with cilantro and mint.
Per Serving: 376 Calories; 25g Fat (59.3% calories from fat); 25g Protein; 14g Carbohydrate; 2g Dietary Fiber; 209mg Cholesterol; 167mg Sodium.

Posted in Soups, on August 29th, 2012.

roasted_corn_soup_tomatoes

It probably isn’t the season for hot soup – I know – but then, why did Williams-Sonoma feature it in their most recent “From the Farm” brochure? I mean, it’s August? Hot soup? Do they live on the same time warp as clothing stores do – it’s in the 90’s today – I went shopping and all I could find were fall clothes. What’s wrong with this picture? I’ve never understood it. Well, I DO understand – stores and manufacturers have to gear up ahead of the season. It’s just crazy.

The fact of the matter is, my best friend just had an ugly medical procedure done a few weeks ago, and that day she wanted soup. Okay, soup it is! She saw the recipe and thought it sounded good. (It was.) It’s just that the soup is hot and the weather is hot. Ah well. Featuring a recipe about ripe tomatoes and fresh corn makes me think Williams-Sonoma knew what they were doing. The recipe came from a new cookbook called: This is a Cookbook: Recipes For Real Life by the Sussman brothers.

The soup took a bit more prep than I’d first thought it would – none of it difficult – just a bit time consuming! The corn had to be oven roasted. The tomatoes were oven roasted also. Both took more oven time than the recipe indicated – don’t know why. Ideally the corn will have that brown toasted look about it (or you could buy Trader Joe’s frozen roasted corn – that would be a lot simpler!). The tomatoes never did get any blackening at all. After 45 minutes I gave up and took them out of the oven. The bell peppers were scorched over a gas flame (you could also do it under the broiler). You will sauté onions briefly, then everything else (except a bit of the corn which you’ll use for garnish) is added in and simmered for awhile. The recipe indicated 10 minutes. I felt it needed more time than that, so I did more like 30. The cream is added, and you’re done! My friend wasn’t going to eat it for a few hours, so  I just snapped a photo with a bit of corn added – took a taste too. You’ll want to add the avocado, cilantro, for sure. And the olive oil drizzle. Maybe the paprika – that last isn’t needed, for sure. Might look nice, though.

What I liked: the great veggie flavors (bell peppers, onions, corn) and the zip from chipotle chili powder. If you’re sensitive to spicy heat, reduce the amount of chipotle chili powder. The soup has some nice veggie texture – it’s not a smooth soup like Campbell’s Tomato soup. It’s not exactly chunky, but it does have little veggie bits in it.

What I didn’t like: When I made it, according to the recipe, you didn’t cook the onions before adding to the soup. Even after simmering, I could taste that raw-onion flavor. So I altered the recipe to include cooking the onion first (so I actually haven’t tried cooking it that way, but I’m suggesting you do it). The major flavor in the soup, to me, was the bell peppers. Not the tomato and certainly not the corn! Not that that’s a problem – just a comment. With a title of “roasted corn” I expected the corn to be the predominant flavor. Not for me. The soup also takes more time to make than you might think. Just so you know.

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Roasted Corn Soup with Tomatoes

Recipe By: Adapted from This is a Cookbook, by Max Sussman and Eli Sussman (Olive Press, 2012).(From Williams-Sonoma)
Serving Size: 4

2 large ripe tomatoes — ripe, but firm
3 cups fresh corn kernels — from about 6 ears
2 whole red bell peppers
1 whole yellow onion — chopped
1 whole red onion — chopped
1 tablespoon olive oil
3 whole garlic cloves — minced
2 1/2 cups low-sodium chicken broth — plus more as needed
1 teaspoon chipotle chili powder
2 tablespoons salt
1 cup heavy cream
GARNISHES:
Some of the roasted corn
Sliced avocado
Extra-virgin olive oil for drizzling
Paprika

1. Preheat an oven to 375°F.
2. Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30+ minutes. Remove from the oven and let cool. Keep the oven on.
3. Spread the corn in a single layer on a baking sheet. You’ll need 2 large sheet pans so the corn isn’t crowded. Roast until the edges begin to turn golden brown, 15+ minutes. Don’t dry out the corn – you want it toasty brown, but not dried out. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool.
4. Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds.
5. In a soup pot, saute onions in olive oil for 10+ minutes, until onion is softened. Then add the tomatoes, bell peppers, garlic and corn, (don’t forget to reserve a handful of the roasted corn for garnish). Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes (or longer, if desired). Stir in the chili powder and salt.
6. Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot.
Per Serving: 422 Calories; 28g Fat (53.4% calories from fat); 14g Protein; 42g Carbohydrate; 6g Dietary Fiber; 82mg Cholesterol; 3264mg Sodium.

Posted in Chicken, Soups, on August 3rd, 2012.

chicken_enchilada_soup

You’ll find very few crockpot recipes here on my blog. Not because I don’t like them – but just because I’m home all the time and usually prefer to make soups on the cooktop. I suppose this one wouldn’t have to be made in a crockpot – but gosh, it’s SO easy this way! If you’re employed full time or have a really busy schedule, this soup/stew will rock your world not only with ease but with flavor! If you love Mexican food, well, this is a shoe-in, then.

As I was cropping and adding text to my photos for this blog post, my fingers were almost itchy to get to writing about it because this soup is so fantastic! Oh my yes. Before I start writing I always work with the photos first, then I prepare the MasterCook recipe that gets exported to a pdf and as a text file (that goes into the box below). Once that’s all done (usually takes me 10-15 minutes or less) then I start writing. My mouth is watering looking at the photo above.

Back when crockpots first came out (wow, that was 1971), the recipes generally under-whelmed me. They lacked sufficient layers of flavor, I suppose. Yes they were easy. Yes, they helped with meal-making when I was a full-time working mom, and yes, the cleanup was easy too. But my first crockpot was ceramic, and back then you either had to brown meat in another pan (taking more time, and giving you another dirty pot) or you had to use raw meat, which is generally what I did. Now I know better – so much of the flavor in meat comes from that caramelization when it’s browned in a pan. So when I bought the Cuisinart Multi-Cooker, 7-Quart, all that changed because it has a heavy insert (coated in a nonstick surface) that can go right on the stove (to brown the meat first) and then you lift up the whole thing and put it into the crockpot. I don’t use it all that often, but I love it when I do. And I now have several crockpot cookbooks that are truly new-age – at least current age, with more steps to preparing it, but things come out tasting a whole lot better.

So back to this recipe. My friend Linda T was telling me about a crockpot enchilada soup she makes, that she got from her daughter Kristin. On the printed page Linda mailed me it said the recipe came Krissy, over at Dainty Chef, a blog. I followed Dainty Chef’s recipe nearly all the way through, only veering off with my combo of garnishes (I love cilantro). It’s one heck of a great recipe. In a nutshell, you first make a thin milk sauce mixture (I used 2%)  that gets mixed with some canned enchilada sauce. Now, I have to tell you, here’s where I veered off – it just happens that when we had family visiting recently, they went to one of their old family favorite restaurants, called Los Jarritos (on N. Garey in Pomona, no website, but you can read about it on Yelp). Our son-in-law, Todd, just loves this place too. This particular trip he had his mother Ann in tow (who just happens to be a great Mexican cook) and she usually buys a quart of their enchilada sauce whenever she’s there and takes it home. She did buy it and came to stay with us her last night, and put it in my freezer. You can guess what happened? She forgot it. So, my plan was to leave it there and the next time one of the family visits they could take it home (500 miles away). But then I got to this recipe . . . and I don’t have any canned enchilada sauce . . . and the lightbulb went off in my head . . . oh, I can use Los Jarritos’ sauce that’s in the freezer!

So there’s this saucy stuff (the thin milky sauce mixed with the enchilada sauce). First, though, you put into the crockpot a can of drained and rinsed black beans, some corn, Rotel tomatoes, some onion and bell pepper. Here I need to tell you something else – Rotel tomatoes are spicy hot. If you find them too hot, I’d suggest you use regular canned (diced) tomatoes and the juice, and add in canned green chiles and a bit of jalapeno for heat. For most adult tastes I think one can of Rotel would be fine. The restaurant enchilada sauce I used happened to have a lot of heat in it, so we had some really smokin’ hot soup.

enchilada_soup_crockpotThen you put the raw chicken breasts on top, cover with the enchilada sauce mixture and crockpot it on low for 6-8 hours (or on high for 3-4). About half an hour before it’s done, remove the chicken breasts and let them cool just a bit so you can handle it. Then shred it up into small bite-sized pieces and put it back into the crockpot and stir it all up to allow the chicken to re-heat. Meanwhile, prepare the garnishes. Scoop a heaping cup (or 2 for hearty eaters) of the soup mixture into a bowl and top with the garnishes of your choice.

What I liked: well, the flavor is paramount. It was fantastic. I loved all the layers of flavors – from the complex enchilada sauce to the textures in the beans, corn, tortilla chips and then the cool, refreshing cilantro and green onions. Altogether fantastic. It was easy enough – you do have to make the sauce, which does take 10 minutes or so. Open a few cans, but really that’s it until you’re ready to serve and need to fix the garnishes. Overall, very easy. I’ll make this for a big family dinner for sure. Maybe soon. A green salad on the side would be all that’s needed.

What I didn’t like: absolutely nothing at all! Will make this again. And again. It’s probably going onto my Carolyn’s Favs list.

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Crockpot Chicken Enchilada Soup

Recipe By : Adapted slightly from Dainty Chef blog
Serving Size: 6-7
NOTES: Rotel tomatoes are very hot – if you want to tone it down, used canned tomatoes and add canned green chiles or jalapeno peppers to suit your heat tolerance. If you have a source (a Mexican restaurant) that makes their own enchilada sauce, it might be worth finding it. A good, thick sauce makes a big difference.

3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups 2% low-fat milk — DIVIDED USE
10 ounces enchilada sauce
15 ounces black beans — rinsed and drained
14 1/2 ounces Rotel diced tomatoes and jalapenos — see note at top
10 ounces frozen corn
1/2 cup yellow onion — chopped
1/2 cup bell pepper — diced, your choice of color
2 whole boneless skinless chicken breast halves
1 cup Monterey jack cheese — shredded
1 cup baked tortilla chips, crushed
1/2 cup green onions — diced
1/2 cup avocado — sliced (optional)
1/2 cup cilantro — chopped
Sour cream for garnish, if desired

1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
2. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6-8 hours or on high for 3 to 4 hours.
3. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. Use your choice of toppings: avocado, chopped green onions, sour cream, cilantro and crushed tortilla chips.
Per Serving: 524 Calories; 19g Fat (32.0% calories from fat); 31g Protein; 61g Carbohydrate; 12g Dietary Fiber; 66mg Cholesterol; 541mg Sodium.

Posted in Soups, on May 5th, 2012.

sweet_corn_soup_mushrooms_spinach_pesto

If you were to double the size, this could be an entrée type soup. As it is, it will make 6 smallish servings. Those are sliced baby portobellos in the center, with a drizzle of a freshly made spinach pesto on top. The corn soup is the star – it’s really not cooked – it’s freshly shucked corn mixed with chicken broth and pureed – then just heated through to serve. The fresh corn flavor predominates.

I wouldn’t call this soup simple, exactly. With 3 different parts to it, it’s a bit more complicated than many soups. What it is, is really tasty – a standout in the crowd of corn soups, I’d say – what with all the umami flavor going on: (1) from the very fresh corn flavor; (2) the almost meaty flavored mushrooms; and (3) the garlicky spinach pesto on top. Each bite containing all of those things will sort of burst in your mouth!

When Tarla Fallgatter made this soup at a recent cooking class we remarked on the fresh corn. I don’t know where it came from – probably Mexico or South America anyway – since it’s definitely not corn season around here. Yet. The corn was really tasty and it stands up and shouts at you with its fresh flavor. Tarla didn’t cook the corn – it was merely pureed with some chicken broth and heated enough to serve. So it retained its fresh-corn flavor completely. The mushrooms give the soup some substance. Then the spinach pesto added some piquant taste to the entire thing. When you find fresh corn, try this. If you don’t want to make it with spinach pesto, you can use basil pesto, but I liked the mellow-ness of the spinach rather than the pungency of basil.

What I liked: sorry for repeating it so many times, but I loved the fresh corn flavor. All of it. Very tasty and definitely worth making.

What I didn’t like: well, it does take a bit of work and dirties up several pans and the blender too.

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Sweet Fresh Corn Soup with Mushrooms and Spinach Pesto

Recipe By: Tarla Fallgatter, cooking instructor, 2012
Serving Size: 6
NOTES : If you don’t have mushrooms, red bell peppers could be used instead.

3 cups corn kernels — (from about 9 ears)
1 1/2 cups chicken stock
3 tablespoons heavy cream — (optional)
Salt and freshly ground black pepper to taste
1 cup baby portobello mushrooms — stemmed, cut in 1/2″ slices
1/2 cup olive oil — a citrus flavored oil is fine too, divided use
1 1/2 cups fresh spinach
2 cloves garlic — crushed

1. In a blender or food processor puree the corn kernels with about 1/2 cup of chicken stock until it’s smooth. Set aside.
2. In a medium saute pan over high heat add 1-2 T. of olive oil. Add mushroom slices and saute until tender. Set aside.
3. Heat 1-2 T. olive oil in a medium saute pan over medium heat; Add the garlic and stir for 1 minute. Add the spinach, coarsely chopped, and saute for a few minutes, just until the spinach is wilted. Transfer to a blender and add 4-6 T. olive oil and process until smooth. Season the spinach pesto with salt and pepper to taste.
4. Heat the corn puree and heavy cream in a large pan and as soon as it is sufficiently hot, pour servings into bowls (only about 1/2 cup per serving). Meanwhile, reheat the mushrooms and place them in the middle of the soup, then drizzle the top with the spinach pesto.
Per Serving: 269 Calories; 21g Fat (68.1% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 551mg Sodium.

Posted in Breads, Soups, Vegetarian, on May 1st, 2012.

creamy_asparagus_soup_tarragon

Before asparagus goes out of season this year, make time to prepare this soup. And make a batch of the delicious savory cookies (cheese, thyme and Parmesan) to go along with it. Neither recipe is difficult – you can even make the soup the day ahead and the cookie log could be made weeks ahead and frozen – then sliced and baked before serving.

Oh yes, this is worth making. Definitely! Worth making 2-3 batches of it and freeze for a later date – when we won’t have asparagus at all. A “batch” of this requires 1 1/2 pounds of asparagus. So I’d buy 3 pounds and make one big soup pot of it, then freeze in 1 or 2 cup portions. This isn’t the kind of soup you’d use as a full meal – it’s light and there’s nothing of the stick-to-the-ribs ingredients. There are a few peas in this, just to give the soup a little more of a green-y color, but unless someone told you there were peas in it, I’m not sure you’d know. This would make a lovely lunch dish!

Do make sure you have some tarragon on hand – it’s an important flavor ingredient here. We’ve been unable to grow tarragon in our garden, gosh darn it – so nearly every time I’m shopping I look for a little plastic box of it. More often than not, it’s not there. When you need tarragon, well, you just need it. Dried tarragon will work in an absolute pinch, but it doesn’t have the flavor components (to me, anyway) that fresh has.

Then there are the little savory cookies. These are so good – rich and crumbly, and they go perfectly with this soup. Do start them a few hours before you need them (or even bake them a few hours ahead). They could easily be made a week ahead and frozen. Slice off what you need and bake them. If a cookie contains a goodly amount of butter, you’ll not have trouble slicing them when they’re frozen. That’s the case here. The savory cookies are almost like shortbread, but instead of sweetness, they contain cheese and thyme. These are the kind of “cookies,” if you will, that could always reside in the freezer for times when you suddenly need an appetizer. Years ago I used to have plenty of those things, that lived in the freezer, always at-the-ready for impromptu guests. I think today most people don’t do impromptu dropping-in on people.

Both of these came from Linda Steidel, a cooking instructor, although she got the recipes from Food & Wine magazine in 2011.

What I liked: the asparagus flavor – and it seems like the addition of the frozen peas just enhances the asparagus – the same kind of affinity that chocolate desserts have when you add a little jot of coffee or espresso. An easy soup to make, for sure. The cheese shortbread cookies are sensational too. It’s all delish. The soup could be a vegetarian one if you substitute vegetable stock for the chicken stock.

What I didn’t like: absolutely nothing. Will be making again. Both of them.

printer-friendly PDF (soup)
printer-friendly PDF (cheese cookies)

MasterCook 5+ import file – (soup) – right click to save file, run MC, then File|Import
MasterCook 5+ import file – (cheese cookies) right click to save file, run MC, then File|Import

Asparagus Soup with Tarragon

Recipe By: From chef/instructor Linda Steidel, 2012 (also from Food & Wine, 2011)
Serving Size: 6

2 tablespoons unsalted butter
1 medium onion — thinly sliced
1 1/2 pounds asparagus — cut in 1″ pieces
1 quart chicken stock
1/4 cup fresh tarragon — plus more for garnish
1 tablespoon Italian parsley
1/2 cup frozen peas — baby peas, thawed
1/4 cup heavy cream
Salt and freshly ground WHITE pepper to taste
Finely grated lemon zest for garnish

1. In a large pot melt the butter. Add onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add asparagus and cook for a minute. Add broth and simmer until asparagus is tender, about 10 minutes.
2. Add the 1/4 cup tarragon, parsley and peas. Working in batches, puree the soup in a blender. Return soup to the pot, add cream and rewarm. Season with salt and white pepper to taste, then garnish each bowl with more tarragon leaves and the lemon zest.
Per Serving: 114 Calories; 8g Fat (63.7% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 1451mg Sodium.

. . .

Parmesan Shortbread Coins

Recipe By: From chef/instructor Linda Steidel, 2012 (also from Food & Wine, 2011)

1 1/2 cups all-purpose flour
1 1/2 cups freshly grated Parmigiano-Reggiano cheese — (6 ounces)
1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1 1/2 sticks unsalted butter — softened
2 large egg yolks

1. In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest and salt. Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.
2. Preheat the oven to 325° and line 2 baking sheets with parchment. Slice the log 1/4 inch thick (or maybe 1/3 inch) and arrange on the baking sheets. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.

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