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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 April 23rd, 2012.

spicy_lentil_soup

Need some way to use a ham bone? If not, just use a ham hock and make this very heady lentil soup loaded with Indian spices (cinnamon, cardamom pods, turmeric, curry powder, red chili flakes) and topped with yogurt, cilantro and green onions.

You may recall that I had a ham left over from Easter Sunday and I knew I would be making some kind of soup with it. Probably lentil, but I hadn’t really decided. Several friends had mentioned split pea soup was on their menu this week, but I prefer lentils to split peas. I have one other lentil soup here on my blog – the one my dad used to make. It’s more an American style soup, I’d say, using oregano and canned tomatoes, with ground beef, not ham or chicken. Once I got down to it there wasn’t much ham left on the bone – we’d had it for 2 dinners and 2 lunches. It was mostly bone, but then I knew it would be full of flavor.

So, I simply put it in my huge soup pot, added water, an onion, some ginger and garlic, a bay leaf, red chili flakes and some spices and let it simmer for an hour. I had some chicken bones left over too, so they went into the pot as well. Then I added some lentils. I happened to have the red/orange type which turn yellow when cooked. These simmered for about 20 minutes. Then I added mushrooms (just because I had them in the refrigerator) and a couple cups of chopped celery (because I love their texture in soups). I cooked it another 10 minutes or less – just long enough to cook through the veggies. Some yogurt was added and a can of light coconut milk. I tasted it for seasoning (added some salt) and at the last minute added garam masala to the soup before scooping it out into bowls and garnishing with a little dollop of yogurt and green onion and cilantro.

This soup is quite soupy (meaning thinner than some). Don’t expect it to be solid and chunky – it’s actually quite light. Nourishing, though and extra tasty. If you prefer a chunkier soup, just don’t add as much water as I did. You can always add it later.

What I liked: the overall flavor – lots of it – spicy hot. The meat in it (and there wasn’t much of it as I probably had just a cup or so of ham and chicken meat once I pulled it off the bones) was just right. It’s more about the lentils than the meat anyway. Loved the mural of flavors in this from the cinnamon and cardamom. And the cumin. And curry. Well, all of it.
What I didn’t like: nada, nothing.

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Spicy Lentil Soup

Recipe By: My own concoction
Serving Size: 10
NOTES: This is ideal for using some leftover ham – mostly the bone. This soup has very little meat in it (maybe about 1 1/2 cups at most). It’s also a thinner style soup. If you like it really thick, just use a lot less water. If you use low fat or fat free yogurt do not bring the pot to a boil at all or the yogurt will separate. Full fat Greek yogurt can tolerate a light simmer, but this is best just heated through enough to serve.

1 whole ham hock — (about a pound)
3 pieces chicken thigh, no skin (or use left over chicken meat added to the soup later)
1 large onion — peeled, chopped
1 whole cinnamon stick
1 whole bay leaf
4 whole cardamom — pods
3 quarts water — or use chicken broth if you are using left over chicken meat instead of the bones added to the broth part
4 tablespoons ginger garlic paste — (or use some fresh ginger ground fine and several cloves garlic)
2 tablespoons ground cumin
1 tablespoon turmeric
1 tablespoon curry powder — medium hot
1/2 teaspoon red chili flakes
1/2 tablespoon garlic chili paste
2 cups lentils — small, any color
1 pound mushrooms — chopped
2 cups celery — sliced
15 ounces coconut milk — light, if available
2 cups Greek yogurt, full-fat
1 1/2 tablespoons garam masala
Salt and freshly ground black pepper to taste
TOPPINGS:
2/3 cup green onions — chopped (both white and green part)
1/3 cup cilantro — minced
Greek yogurt to taste

1. Add water to a very large stock pot, then add the ham hock (or leftover ham bone with some ham meat attached), chicken, onion, cinnamon stick, bay leaf, cardamom pods, ginger garlic paste, ground cumin, turmeric, curry powder, chili flakes, garlic chili paste. Bring mixture to a boil. Reduce heat and simmer for about 45 minutes. Remove ham and chicken into a bowl and set aside to cool.
2. Add lentils to the soup pot, bring to a boil again, reduce heat and simmer for 15-30 minutes, until lentils are still under-done. How long that is will depend on what kind and size lentils you use.
3. Meanwhile, prepare mushrooms and celery. Add to pot and simmer for about 10 minutes only (you want the veggies to have texture). While that’s cooking, remove the ham and chicken meat from the bones and tear or cut into small bites and add into the soup for the last 2-3 minutes to heat through.
4. Prepare the garnishes and set aside.
5. When the soup is done, add the coconut milk and yogurt. Heat through, then add the garam masala. Taste for seasonings (salt will be needed).
6. Scoop about 2 cups out into wide, flat soup bowls and garnish with green onions, cilantro and a dollop of Greek yogurt.
Per Serving: 377 Calories; 18g Fat (41.3% calories from fat); 21g Protein; 38g Carbohydrate; 17g Dietary Fiber; 38mg Cholesterol; 86mg Sodium.

Posted in Soups, on March 20th, 2012.

cream_of_asparagus_soup

This creamy asparagus soup was our dinner the other night – ‘tis the season for asparagus and I had a big bunch to use up. Nothing very different about it – just a good old-fashioned thick and creamy soup with some crème fraiche and fresh chives.

What I needed was an asparagus soup recipe that didn’t require me to go to the market, so I went to Eat Your Books and found one right away, in Dorie Greenspan’s book, Around My French Table: More Than 300 Recipes from My Home to Yours. I didn’t cleave to her recipe exactly, but close enough that I can say my recipe below was inspired by hers. But then, asparagus soup can only have so many ingredients, right? Asparagus, either onion or leeks, maybe garlic, maybe not, some cream or half and half (I used both), chicken broth, maybe shallots. This recipe doesn’t disappoint. Our fresh chives are just growing to beat the band lately, so I used a bunch for garnish. And the crème fraiche for a little blob of goodness on top.

Her recipe called for 2+ pounds of asparagus. I didn’t have that much – we’d already had one or two meals with asparagus, so this was about 1 1/4 pounds. But you know what? Soup is very forgiving. If you have a pound – use that. If you don’t have garlic, eliminate it. No leeks? Well, use more onion. No chicken broth? Use vegetable broth or water. Wing it – that’s what I do all the time. This recipe also uses the asparagus root ends to add extra flavor. I liked that part – asparagus is such a subtle, delicate flavor that it’s nice to have more of it! It’s a bit of a nuisance to do because those parts gets scooped out and discarded. I re-arranged the recipe to make it easier. I think Dorie’s recipe has you make the entire soup in one pot, but I wanted to speed up the process and used two.

What I liked: the consistency – I didn’t strain the soup, so it had plenty of texture from the asparagus, leeks and onions. It is whizzed up in the blender (I used my immersion blender in the pot) so it’s a smooth soup. Loved the dollop of crème fraiche too.

What I didn’t like: nary a thing. Just that I didn’t make enough of it! Wish I’d had more asparagus.

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Cream of Asparagus Soup

Recipe By: Adapted from Dorie Greenspan’s Around My French Table
Serving Size: 6

1 1/2 pounds fresh asparagus
2 quarts water
1 teaspoon kosher salt
2 tablespoons oil
2 tablespoons unsalted butter
1 whole onion — diced
2 whole leeks — cleaned, chopped
2 whole shallots — peeled, diced
1 large garlic clove — peeled, mashed
1 teaspoon chicken soup base — (the concentrate) [I used my Penzey’s base]
2 cups half and half
1/3 cup heavy cream
2 tablespoons unsalted butter — added at the end (optional)
4 tablespoons creme fraiche — for garnish
1 tablespoon fresh chives — for garnish

1. ASPARAGUS: wash and clean. Pull the top of each spear down, holding the stem with your other hand. It will break off where it should. Place tops in one pile; the bottoms in another pile.
2. Add water to a large soup pot and bring to a boil. Add the asparagus bottoms. Simmer for about 10 minutes until the asparagus is cooked through. Remove with a slotted spoon and discard. Add the top parts of the asparagus to the water and simmer for about 4 minutes.
3. Meanwhile, in another pot add oil and butter and heat until bubbling. Add the leeks, onions and shallots and saute over low heat for about 10 minutes. Do not burn. Add this mixture to the asparagus mixture. Add chicken soup base. Simmer for about 10 minutes.
4. Use an immersion blender (or pour mixture in batches into a standing blender) to puree. You can pour this pureed mixture through a sieve to remove any of the vegetable fiber (I like it with the texture). Add the half and half and heavy cream. Taste for seasoning. Heat mixture JUST below a simmer, about 5 minutes, and serve. Do not boil this mixture or it will separate. Add butter at the end if desired.
5. Scoop about 1 1/2 cups of soup into each bowl and garnish with creme fraiche and chives.
Per Serving: 342 Calories; 30g Fat (74.7% calories from fat); 6g Protein; 16g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 476mg Sodium.

Posted in Soups, on March 14th, 2012.

croces_mulligatawny_soup

A really delicious curry-enhanced chicken, vegetable and rice soup. And it’s from Croce’s Restaurant in San Diego. A recipe from Jim Croce’s widow, Ingrid Croce.

Some years ago I wrote up my version of Mulligatawny Soup. It’s very similar to this one – some of the proportions are different, but this one contains carrots (I liked that part), a few different spices (I liked that part too). My recipe is a lower calorie one (using fat-free half and half) and it also includes a bit of apple. Not every Mulligatawny soup has apple. This one uses heavy cream, butter and ample veggies.

I probably wouldn’t have tried this one, only because I have a recipe I make and like. But I was attending a cooking class with Ingrid Croce and her executive chef, James Clark. This was the first course, and I must say, I slurped up every bit in my bowl. If you’re interested, the restaurant is in San Diego, in the Gaslamp District. Not surprisingly, it’s called Croce’s. It’s a jazz bar, and it was suggested that the best night to go there for music is on Sunday. I want to try the restaurant now that I’ve tasted the food from this class. You’ll see two or three more recipes learned in the class eventually. Including an incredibly rich chocolate dessert souffle/lava cake. So stay tuned for that. It was really sensational.

In case you’re interested, Ingrid Croce wrote a book about 16 years ago (15 or so years after Jim Croce died in an airplane accident in 1973). Called Thyme in a Bottle: Memories and Recipes from Croce’s Restaurant, it contains lots of stories about Jim Croce and her recipes, of course. Ingrid was selling her memoir/cookbook for half price at the class, but I actually found a very inexpensive copy through the link above. I love reading cooking stories, and if the two recipes from this class that were hers are any representation, I’ll find other recipes in it that I’ll like too. She and James Clark, the chef, have just finished proofreading a new cookbook. Just an FYI. I think they said it would be out within the next 3-4 months. If you’re interested, I think there will be a class at Great News, the cooking school I go to in San Diego, after the publication.

If you have some chicken meat left over from another meal – and some cooked rice, this soup would be a cinch to make.

What I liked: all the flavors – the curry, the spices, the chicken. The texture too – sort of thick and chewy with the rice. I think this would freeze well too.

What I didn’t like: as is, I think it’s too thick, (and that’s just me – lots of people love a really thick, thick soup) and that’s so easily rectified with adding more broth, so I can hardly say it’s something I dislike. Just adjust the thickness to your preference.

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Croce’s Mulligatawny Soup

Recipe By: Ingrid Croce, Croce’s Restaurant (San Diego) 3/2012
Serving Size: 8

1/2 cup unsalted butter
3/4 cup onion — diced
3/4 cup celery — diced
3/4 cup carrots — diced
4 cloves garlic — minced
1 1/2 pounds cooked chicken
1 1/2 teaspoons turmeric
1 tablespoon fresh ginger — minced
1 teaspoon ground cumin
3 tablespoons curry powder
1 quart low-sodium chicken broth
3/4 cup flour — [maybe less]
3 cups heavy cream
1/4 cup fresh lemon juice
1 1/2 cups cooked basmati rice — [maybe a bit less]
1 tablespoon Sriracha sauce — or Tabasco (more if desired)
1 teaspoon freshly ground black pepper
Salt to taste
4 tablespoons fresh parsley — minced

1. CHICKEN: Ideally use chicken breast meat – plunge the boneless, skinless breasts into a pot of just simmering water or low-sodium chicken broth. Simmer for about 5 minutes, until just barely cooked (and it can be pink inside because it will get cooked further in the soup).
2. Melt butter in large saucepan and add onions, celery, carrots, for about 5-7 minutes until just beginning to brown. Add garlic during last minute of cooking.
3. Stir in seasonings and flour. Continue to cook over low flame (bubbling slightly) for about 5 minutes. Do not burn it!
4. Gradually add about half of the chicken stock and bring to a boil. Add all the cream, lemon juice, and Sriracha sauce. Then add salt and pepper to taste.
5. Cook for about 10-15 minutes, checking for consistency and thin out the soup with the remaining chicken stock until it’s the consistency you prefer (I like it a bit thinner).
6. Add chicken meat and rice just during the last 2-3 minutes of cooking time. Soup should be medium-thick and creamy. Add more chicken broth as needed.
7. Serve in bowls with minced parsley sprinkled on top.
Per Serving: 680 Calories; 49g Fat (65.5% calories from fat); 32g Protein; 27g Carbohydrate; 3g Dietary Fiber; 226mg Cholesterol; 186mg Sodium.

Posted in Soups, on February 21st, 2012.

senate_bean_soup

Our friend James shared a bit of leftover soup with us, and it was perfect for our dinner the other night with a grilled vegetable sandwich. I’d forgotten all about Senate Bean Soup. Have you ever had it? According to my notes in my trusty little 3-ring binder, I wrote out [my] recipe in March of 1971. Where I found it, I don’t know. You can find the original recipes at the U.S. Senate’s website. It’s nice that the Senate shares the two recipes since they are almost like a national treasure! The history is very interesting – I’d forgotten all about it:

Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin . . . but none has been corroborated. According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.  Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903. The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch.  The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion.

My version includes  both onion and mashed potato, so I guess it’s a marriage of both recipes. I poked all around the internet looking at various versions of this soup – some include herbs (only parsley in mine) and additional vegetables (only celery and onions in the authentic version). One included a dash of nutmeg. I thought that sounded good. Add it if you’d like. I found a chowhound page with lots of interesting information about the Senate dining room’s menu in 1968. I didn’t think the Senate dining room was open to the public (now), and the Senate’s website doesn’t indicate that it is, but one of the comments on chowhound said it was. I do believe when I was a teenager, in my family’s driving trip across the country, when we stayed in Washington DC for 3 days, en route for our 3-year move to Newport, Rhode Island, we ate there. Amazing that I remember that amidst all the trivia taking up space in my brain! I had the Senate Bean Soup – because even then (this was in 1956) the Senate Bean Soup had a huge reputation. And today it’s still a very inexpensive menu item (under $2.00 per serving).

Our friend who made this pot of soup bought the ham at Honey Baked Ham. They sell a package of dried beans and it includes a ham bone. It’s quite pricey that way (online, shipped), so I think I’d suggest finding a ham bone at the grocery store and just buying the navy beans (not a multicolored mix). Although maybe if you visit the store directly it may be more reasonable.

At any rate, the soup is cinchy simple to make – just soak the beans overnight and everything can be simmered on the stove for a couple of hours. You do have to chop up the ham, though, from the ham bone. That might take a bit of time – not only the cutting, but you need to let it cool long enough so you can pick it apart and chop it up. It takes hands, not just a knife to accomplish that. And the bean mixture is best if it’s pureed in the blender. Some recipes don’t have you take that step. My recipe said to remove almost all of the bean mixture to puree it. James pureed all of his, and I really liked it that way. Once it’s pureed, add more water if you’d like a thinner, smoother soup. It doesn’t need to be super-thick to be tasty. Thanks, James, for the reminder about how good this soup can be!

What I liked: how simple it is to make. And it’s full of good flavor too. Note that there is no added fat in the recipe – any fat comes from the ham.

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

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Senate Bean Soup

Recipe By: A recipe from my 3-ring binder, dated 1971. It’s very similar to the published (online) Senate Bean Soup.
Serving Size: 6

1 pound dried navy beans
2 quarts water
1 1/2 pounds ham hock — with ample meat on it
3 whole onions — chopped
2 cloves garlic — minced
2 stalks celery — chopped
1 cup mashed potatoes — or 2/3 cup dry instant potatoes
4 tablespoons parsley — chopped
Salt and pepper to taste

1. Soak dried beans overnight covered by a couple of inches of cold water.
2. Drain and add 2 quarts of water and ham bone. Bring to a boil, reduce heat and simmer for about 2 hours. Add onions, garlic, celery, parsley and mashed potatoes and continue simmering for an hour longer or until the mixture is tender.
3. Remove ham bone and set aside. When cool enough to handle, chop the ham meat into small cubes. (Don’t add it yet to the soup.)
4. Puree the soup in a blender until smooth. Return mixture to pot and add the ham. Add more water if you’d prefer a thinner soup. Reheat and serve with additional chopped parsley on top.
Per Serving: 606 Calories; 23g Fat (34.4% calories from fat); 44g Protein; 56g Carbohydrate; 20g Dietary Fiber; 121mg Cholesterol; 187mg Sodium.

Posted in Soups, Vegetarian, on January 30th, 2012.

creamy_mushroom_soup

Nothing whatsoever, in any way, shape or form, like Campbell’s Cream of Mushroom Soup. Enough said!

This little recipe has, for 6 servings, just 1/4 cup of heavy cream in it. If you were to eat a bowl of it, you’d be eating about a tablespoon of cream. That’s it. And that gives it a unctuous creamy quality. Not a pale-looking creamy, but a full-blown creamy. What it also has in it is a LOT of mushrooms (a full 2 pounds for those 6 servings). And a ton of flavor. If you love mushrooms like I do, then you’ll need to do yourself a favor and make this soup. What it doesn’t have in it is a lot of stick-to-your-ribs carbs or tummy fillers like potatoes or rice. It also doesn’t have any thickener in it at all. What this contains is mushrooms, broth, herbs, and a jot of brandy, along with that little tiny bit of cream. Therefore, it’s very low calorie. 190 calories per serving, actually. Probably not enough, as it is, to fill you up for lunch of dinner. I made it the other night with several baguette slices with Parmigiano cheese sprinkled on top. Very loverly, as the saying goes. The recipe came from Food52, and was one of the winners of their contest in the mushroom soup category. It’s also in that new book I was telling you about, the The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.

What I liked: the really strong, full-of-character mushroom flavor. There is no question this is a mushroom soup, in other words.  Those mushrooms have to be washed, cleaned, and precisely chopped (something the soup developer, MrsWheelbarrow, suggested). But they truly offer lots of flavor – the more varieties the better. This recipe calls for crimini and whatever kind of mixed mushrooms you can buy.

What I didn’t like: I’d have liked the soup to have a bit more toothsome substance – which is why I might add just a couple of tablespoons of rice to the soup maybe. With the leftover soup I added some small bites of cooked potato (that I had leftover). Or I’d thicken it with some flour just for texture. Even so, will I make this again? Absolutely.

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Creamy Mushroom Soup

Recipe By: A winner of a Food52 contest
Serving Size: 6
NOTES: If you like a bit more subtance to the soup, add in a bit of rice (maybe 3 T. or so) or use some (leftover) cooked potato that you cube up and heat just at the end. Don’t COOK the potatoes in it as they’ll likely disintegrate. You don’t want that. You can also add some milk or fat-free half and half to this to make another serving or so. It doesn’t appear to dilute the flavor.

1 pound mushrooms — mixed variety, cleaned, stems separated from caps
1 pound cremini mushrooms — cleaned, stems separated from caps
1/2 cups minced shallot
6 sprigs thyme
1 sprig rosemary
1/4 cups cognac
3 tablespoons olive oil
salt & pepper to taste
4 cups chicken stock — rich homemade [I used Penzey’s soup base]
1/4 cup whipping cream
1/4 cup chopped chives

1. Rough chop the mushroom stems and simmer them, covered, in the chicken broth for about an hour.
2. In the meantime, heat the oil in a large skillet, and saute the shallots until transparent. Add the herbs and salt & pepper liberally.
3. Beautifully and precisely chop the mushroom caps into a 1/2″ dice. Add them to the shallots as they are chopped. Keep the heat very low and cook gently until the mushroom liquid is released and reabsorbed [about 20 minutes or so]. Shake the pan so they don’t stick. Remove the thyme and rosemary. [I didn’t do that step as I used dried herbs.]
4. Turn up the heat and add the cognac. Flame it if you’re feeling really chef-y. Cook the mushroom cap/shallot mixture down (after cognac) until well reduced and starting to turn a little golden on the edges.
5. Strain the mushroom stems from the chicken broth [and discard them].
6. Add the beautiful mushroom cap and shallot mixture to the strained broth and heat gently.
7. Swirl in the cream and chives and serve. Or serve in small sipping cups topped with chives and lightly whipped cream, if you want to get fancy.
Per Serving: 190 Calories; 12g Fat (59.5% calories from fat); 5g Protein; 13g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 1445mg Sodium (this sodium cannot be accurate – it assumes you’re using very salty chicken broth).

Posted in Fish, Soups, on January 28th, 2012.

freshwater_fish_soup_provencal

Just plain and simple fish soup – no cream – nothing all that unusual, just lots of flavorful spices, tomatoes and some delicious broth – altogether good.

I had a number of filet of sole, individually frozen, in the freezer. And a nice piece of halibut. Plus a package of Trader Joe’s mixed shellfish. A marriage was made in this soup. My photo shows the title as Freshwater Fish Soup – well, I didn’t have the catfish and trout suggested in the recipe, so duh – it’s not really a freshwater fish soup at all. Forgive my mistake.

muir_glen_tomatoesWhat I did have on my pantry shelf is, however, a can of Muir Glen tomatoes. I don’t know about you, but I always keep numerous cans of different tomato products on my pantry shelves – whole tomatoes, diced organic tomatoes as you can see in the photo, the fire-roasted tomatoes that are dear to my culinary heart, tomato sauce, tomato paste and even some sun-dried tomatoes too. So this time, I grabbed the diced tomatoes and added them to this simple soup – no cutting and chopping required. And nearly all of them are Muir Glen. Most grocery stores carry one or two types of their tomatoes, rarely do you find one that carries them all, so each different store I visit, I’ll pass by that section just to see.

Recently Muir Glen offered to send me their 2011 reserve selection – a lovely 4-pack of tomatoes, including two of their premium cans of “reserve” tomatoes. Those are only available by mail order, to the best of my knowledge. I certainly don’t hide my preference for Muir Glen tomatoes, and have mentioned them numerous times in the past with recipes.

Anyway, back to soup . . . using the website Eat Your Books, I found a recipe in an old cookbook I have – Crescent Dragonwagon’s book The Dairy Hollow House Soup & Bread: A Country Inn Cookbook. The Inn (in Eureka Springs, Arkansas, Ozark country) isn’t open any longer, I discovered. We have friends who once stayed there; otherwise I’d have never discovered any of the numerous cookbooks by the author. Anyway, I own just this one book and have made soup from it numerous times (none of them since I’ve been blogging, I don’t think).

What I’ve always liked about the recipes is that they’re full of flavor. That’s my idea of a good cookbook. This recipe isn’t a difficult one – it’s really fairly straight forward. Don’t be intimidated by the long list of ingredients – it’s not all that difficult – or time consuming – to make this. I have in my frig a small container of fish soup base, that wonderful stuff made by Penzey’s. The recipe called for chicken stock, but why use that when you’ve got fish stock? The finished soup is very flavorful – it’s mostly fish, tomatoes, the soupy stock and a bit of rice. Not a lot of other vegetables, really. I added the baguette slices (they’re not in the recipe). Suit yourself – but we enjoyed that as a texture addition. The recipe has two components – the soup – and the fish. And really a third – the rice. The author fixes a pet peeve of mine – when you make fish soup, all the fish falls apart as you’re making it. Dragonwagon has you prepare the fish separately (and you use all the good broth from it in the soup so nothing’s wasted). And the rice – and not very much rice, which I liked. Only in the bowl do you co-mingle everything. A great idea, I thought. It’s a trick she developed when she ran her restaurant – people don’t like to eat fish soup with tiny flakes of fish – they want pieces. Her method works like a charm.

What I liked: this was clearly a fish soup – no waffling – there’s lots of fish in it. Good flavor; good broth. No cream. No thickening agent. Just the straight stuff. The different components are combined in the soup bowl – as long as the soup stock part is nearly boiling, you can pour it over the fish and rice and it all warms up to the right eating temperature.

What I didn’t like: nothing at all. Not very suitable for freezing, though. The fish would disintegrate, I think, in the process. So, make and eat.

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Fish Soup Provençal

Recipe By: Dairy Hollow House Soup and Bread, by Crescent Dragonwagon
Serving Size: 6
Serving Ideas: Serve with toasted bread – either on the side, or put it on top of the fish soup when served.
NOTES: I used filet of sole, halibut and a package of frozen mixed shellfish (shrimp, scallops, calamari) for the bass, catfish or trout suggested.

4 cups fish stock — or chicken stock or bottled clam juice
1 1/2 cups dry white wine juice of 1 lemon
3 whole cloves
3 whole black peppercorns
3 whole allspice berries
1 whole bay leaf
1 teaspoon fennel seeds
skin of 1 large onion
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon dried dill
2 1/2 pounds fish — bass, catfish or trout, cleaned and cut into pieces
Tomato sauce:
1/4 cup olive oil
1 large onion — finely chopped
2 medium carrots — scrubbed and finely chopped
2 ribs celery — chopped
1 large shallot — peeled, chopped [my addition]
2 cups canned tomatoes — drained and coarsely chopped [I used the juice]
grated zest of 1/4 orange
3 cloves garlic — peeled
4 large fresh basil leaves — (4 to 5)
tiny pinch of cayenne pepper
1 teaspoon honey — or sugar
1 tablespoon tomato paste
1 cup dry white wine
salt and freshly ground black pepper to taste
For serving:
2 1/2 cups cooked rice
finely chopped fresh Italian parsley and/or fresh basil leaves for garnish

1. In large skillet, combine all the ingredients in the first list except the fish and bring to a boil. Add the fish, turn the heat down to low, and barely simmer, covered. Poach the fish until it is firm and done, 6-8 minutes unless the fish pieces are thicker than 3/4 to 1 inch (in which case cooking will take a little longer).
2. Pour stock and fish into a colander set over a bowl; reserve both stock and fish. Discard the whole spices and the onion skin. When the fish is cool enough to handle, skin the pieces and pull out the bones; reserve the flesh.
3. Prepare the tomato sauce: In a large skillet, heat the oil over medium heat. Add the onion and saute until lightly softened, about 3 minutes. Add the carrots and celery and saute another 3 minutes. Put the tomatoes, orange zest, garlic, basil, cayenne, honey, and tomato paste in a food processor and process until the leaves are fairly chopped and the tomatoes are a chunky puree. Add this mixture, plus the wine, to the sauteed vegetables. Cook, stirring often, over medium-high heat for 10 minutes.
4. 15 to 20 minutes before serving, combine the broth and tomato sauce and simmer gently for 5-10 minutes. Taste; correct the seasoning with salt and pepper. Meanwhile have your soup bowls or cups ready, heated, if possible. In each bowl place a serving of the rice, and a generous amount of the poached fish pieces. Ladle the piping hot soup over the rice and fish (if the soup is hot enough, you won’t have to worry about reheating the rice or fish). Garnish with the chopped parsley or basil and serve at once.
Per Serving: 378 Calories; 14g Fat (42.4% calories from fat); 5g Protein; 39g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 514mg Sodium.

Posted in Soups, on January 1st, 2012.

creamy_sweet_potato_soup

Luscious, sweet, creamy, pretty to look at, and easy to make. A creamy sweet potato soup with a little swirl of crème fraiche and tiny, minced chives on top.

Did you know that the new “darling” of the vegetable/tuber world is the sweet potato? Move over butternut squash, you’re about to be ousted from the prime position! And this soup is the perfect introduction to using a sweet potato for something other than just baking. And although you will see a long list of ingredients, it’s not difficult to make – at all. To cut down on the time you can buy ready-cut raw sweet potatoes these days (I found them at Trader Joe’s) in 1-pound packages, and you can buy the TJ’s mirepoix – that French mixture of onion, celery and carrots. The only time-consuming thing here would be roasting the garlic. And if you were in a terrific hurry, just use regular garlic.

imageWhen Phillis Carey made this soup, she said we could make it without the cream – so if you prefer, just add some milk, or no dairy at all. With only a cup of heavy cream for 6 servings, though, it doesn’t add very much fat – a couple of tablespoons per person. This recipe is best with the orange fleshed sweet potato. You remember, don’t you, that even though we call that kind of potato a yam, it really isn’t – it’s just an orange-fleshed sweet potato. Real yams are great big things (see photo at left, from wikipedia – THOSE are yams, originally from Africa and Asia! So, with the more humble sweet potato, do try this; you’ll like it.

What I liked: the mellow flavor, yet it’s full of flavor too. The blend is just lovely. Serve it as a vegetarian type of dinner, maybe with a toasted cheese sandwich on the side. Or an open-faced broiled cheese on toast.

What I didn’t like: nada, nothing at all.

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Cream of Sweet Potato Soup with Roasted Garlic

Recipe By: From a cooking class with Phillis Carey, 12/2011
Serving Size: 6

3 tablespoons unsalted butter
1 cup yellow onion — diced
1/2 cup celery — diced
1/2 cup carrot — diced (peeled first)
1 1/2 teaspoons roasted garlic
2 pounds orange sweet potatoes — peeled, 1/2 inch cubes
1/8 teaspoon ground cinnamon
1 pinch freshly grated nutmeg
1 pinch ground allspice
1 small bay leaf
4 cups low sodium chicken broth
1 cup heavy cream
1 tablespoon dark brown sugar
1 teaspoon molasses
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
Creme Fraiche and chopped chives for garnish

1. ROASTING GARLIC: Preheat oven to 400°. Slice off the tail end of a head of garlic (about 1/4 of the head) and place in a small round ramkin. Drizzle with about a tablespoon of olive oil and cover with foil. Bake for one hour or until soft and golden. Cool slightly and squeeze out the pulp from the garlic head. Use any oil left in the dish in the soup.
2. SOUP: Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot and garlic puree and cook for 3 minutes, until vegetables are soft. Mix in the sweet potatoes, cinnamon, nutmeg, allspice and bay leaf. Stir continuously for 2-3 minutes until potatoes begin to soften and spices are aromatic.
3. Add chicken stock, bring to a boil, lower heat to medium-low and simmer for 30 minutes. Remove bay leaf. Puree the soup using an immersion blender (or do it in several batches in a standing blender – covered with a towel as it may blow the lid off). Pulse on and off until the soup is smoothly pureed. Return soup to the saucepan and whisk in the cream, brown sugar, molasses, salt and pepper. Reheat and serve hot with a swirl of creme fraiche and a sprinkling of chives.
Per Serving: 364 Calories; 21g Fat (50.3% calories from fat); 11g Protein; 36g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 547mg Sodium.

Posted in Chicken, Soups, on December 30th, 2011.

white_chicken_chili

Some years back I signed up (online) for Cook’s Illustrated’s weekly email newsletter. I’ve made plenty of recipes from reading those newsletters. This last week I made yet another. It wasn’t a new recipe – – they recycle them, and this one was from 2007.  In the blurb about it, they said that so often white chicken chili ends up being kind of insipid, totally lacking in flavor, so the innovative chefs in their kitchens decided to do something about it.

In the write-up, they headed this part with Why This Recipe Works: (I’m paraphrasing here) you (1) puree some of the beans with the flavor-providing green chile/onion mixture (to give the soup more substantive texture); (2) brown, poach and shred or cube up the quickly-cooked chicken to add in later (so it doesn’t get dry or rubbery); and (3) use a variety of three chiles – poblano, Anaheim and jalapeno.

Now, they used chicken breasts, skin on, cooked it, then cooled it, removed the skin and shredded it. I had defrosted boneless skinless chicken thighs, and I had some white meat chicken in the freezer (cooked), so I combined them both. I used the same techniques, but cooked the chicken thighs a bit longer, that’s all. Meanwhile you combine a couple raw yellow onions and all the green chiles in a food processor. That gets whizzed up in the food processor – not to a puree – it needs more texture than that, but not much. Then everything is simmered for awhile with some chicken broth, garlic, cumin, ground coriander. I cubed up the chicken thighs in bite-sized pieces and it simmered for about 30 minutes. The already cooked chicken I had was added in just long enough to heat it through. Some of the cannellini beans were pureed with the onion/pepper mixture; the rest of them were added in during the 30-minute simmering portion. You add in some fresh lime juice at the end, and I garnished the chili with cilantro, minced radishes, some red bell pepper and some minced green onion. Those were my additions. The recipe includes cilantro and onion, but they stirred those into the soup just before serving. I wanted more crunch, so that’s why I included the radishes and red bell pepper and added all of those things as a garnish. The 2nd time I served this I crumbled up some tortilla chips on top too – that gave it lots of crunch. And I added a big mound of thinly sliced Romaine lettuce.

What I liked: the mellow chiles; there are a lot of chiles in this recipe and you might think it would be hot, but it wasn’t. Now, I did use just 2 jalapenos, and I think that was enough. If you want more heat, add a 3rd one. I also liked the crunch of the garnishes, but that’s totally up to you. I really liked the flavor.  It’s also quite low in calories and fat.

What I didn’t like: well, I whizzed up the chiles and onions too much. You want it to be chunky like salsa – I pulsed that food processor a few times too many. I’d have liked a bit more texture in the chili part. Just keep that in mind.

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Chicken Chili

Recipe By: From Cook’s Illustrated online, Jan. 2007
Serving Size: 8
NOTES: Adjust up the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges. [My additions: diced fresh radish and red bell pepper.]

3 pounds chicken breast halves — with skin & bones, trimmed of excess fat
1 tablespoon vegetable oil
2 medium jalapeño chiles
3 whole poblano peppers — stemmed, seeded, and cut into large pieces
3 whole Anaheim chili peppers — stemmed, seeded, and cut into large pieces
2 medium onions — cut into large pieces (2 cups)
6 cloves garlic — minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
29 ounces canned cannelini beans — (2 – 14.5-ounce) drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice — (from 2 to 3 limes)
1/4 cup cilantro — minced fresh
4 whole scallions — white and light green parts sliced thin
Additional garnishes: diced radishes, red bell pepper, tortilla chips

1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving: 383 Calories; 16g Fat (36.2% calories from fat); 38g Protein; 25g Carbohydrate; 6g Dietary Fiber; 87mg Cholesterol; 323mg Sodium.

Posted in Chicken, easy, Soups, on December 19th, 2011.

coconut_lime_turkey_soup

Do you still have leftover turkey in your freezer, needing some way to use it? Try this delicious, head-to-toe-warming soup with lots of full-bodied flavor.

As soon as I read this recipe over at Kalyn’s Kitchen, I knew I’d be making it – what with leftover turkey in my freezer and all the ingredients I needed to make this.  Kalyn said the original recipe came from a Sunset cookbook. She adapted it some, and I did too. We all put our own little twist on things, don’t we? I added some peas. Some of the packaged “Minted Peas” from Trader Joe’s. Those little guys are really delicious – they’re nothing more than plain frozen peas with a few little cubes of butter with some minced mint in it. As it cooks the butter melts and provides flavor. If you don’t have a TJ’s or can’t find the minted peas, just add regular frozen peas and some fresh mint (probably about a tablespoon) in addition to the fresh cilantro. I doubled the recipe and used the full 15-ounce package of peas. Use less, or whatever you’d prefer. Another great addition to this soup would be some sugar-snap peas or Chinese pea pods (chopped). I always try to figure out a way to add some other vegetables to soup. This soup is fairly carb-centric if you don’t. And peas just added to the carbs as well.

The making of this soup is a slight bit different – you start with some chicken broth – add some coins of fresh sliced ginger and fresh garlic – plus some soy sauce and freshly squeezed lime juice. That simmers for awhile, then you add in light coconut milk, some brown sugar or Splenda, the cubed or shredded turkey or chicken meat and allow that to simmer briefly. Add in a few seasonings, then the cooked rice only long enough to heat it through. That’s when I added the peas – but I really dislike peas that have cooked much – they turn gray. Not appealing. So in this soup you heat through the peas and serve it right away quick with some fresh cilantro sprinkled on top. This soup came together in less than 30 minutes. I served it with a slice of fresh ciabatta bread and that was dinner. I have enough leftover for another dinner for 2 and a package I’ll freeze to serve 2. Doubling the recipe serves 6 if you’re eating it as dinner.

If these flavors appeal to you, I’m sure you’ll like it. Thanks, Kalyn, for a great recipe.

What I liked: how easy it was to put together. It’s full of flavor too. Loved the peas in it with the addition of mint. And a great use of leftover Thanksgiving turkey!

What I didn’t like: nothing at all.

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Coconut-Lime Turkey (or Chicken) and Rice Soup

Recipe By: Adapted slightly from Kalyn’s Kitchen blog, and she adapted it from The Sunset Cookbook, 11/2011
Serving Size: 3
NOTES: I didn’t try this, but I think some sugar snap peas and/or some Chinese pea pods (chopped) would be nice additions to this soup. I used Sriracha sauce in lieu of the green Tabasco – you don’t use very much so it doesn’t color the soup at all.

3 cups chicken stock
3 tablespoons lime juice — fresh-squeezed
5 thin slices fresh ginger root — (5 to 6)
2 medium garlic cloves — sliced in half
1 1/2 tablespoons soy sauce
1 1/2 tablespoons brown sugar — or Splenda
12 ounces light coconut milk
2 cups diced turkey — or chicken
1/2 teaspoon green Tabasco sauce — (or more) or use a diced fresh chile if you really like it spicy (or other hot sauce of your choice)
1 1/2 cups cooked rice
3/4 cup frozen peas — or use Trader Joe’s “Minted Peas”
1/2 cup chopped cilantro — or use 1/4 cup chopped basil, Thai basil, or sliced green onions

1. Slice 5-6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half. Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and Splenda or brown sugar. Let simmer on low for about 20 minutes, or until flavors are well blended.
2. While the soup base simmers, shred the leftover turkey (or chicken) into bite-sized pieces until you have 2 cups. After 20 minutes add diced chicken, light coconut milk, and green Tabasco sauce (or other hot sauce or diced chile) to the soup and let it continue to simmer on low about 6 minutes more. Be sure the heat is low enough that the soup won’t boil after the coconut milk has been added.
3. After 6 minutes add the cooked brown rice and peas and let it simmer for a couple of minutes while you wash and chop the cilantro (or other herbs of your choice.) Add chopped herbs or green onions and simmer for 1-2 minutes more. Serve hot, with sliced limes to squeeze into the soup if desired.
Per Serving: 441 Calories; 13g Fat (27.1% calories from fat); 29g Protein; 50g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 3163mg Sodium.

Posted in Soups, Vegetarian, on December 11th, 2011.

farm_house_veggie_soup

There are a couple of secret ingredients in this soup that help to make this soup an over-the-top version. First – a tiny little glug of soy sauce. Second – a little amount of dried porcini mushrooms  that are ground up to a powder. Who’d think those two things could make such a difference?

When I made this about a week ago, I was recovering from a cold, and some good, hot vegetable soup sounded so restorative to me. And I had about a quart of turkey stock in the refrigerator, leftover from Thanksgiving. It needed to be used, or else frozen. Then I read my most recent issue of Cook’s Illustrated (the Nov/Dec 2011 issue) and there was a long article about vegetable soups. I read it from beginning to end. In it, the author labored long and hard over how to enhance a vegetable soup. He added this and that. He discarded a number of sample batches. But he finally determined that adding in a hint of soy sauce just gave the soup that umami taste we’re all looking for. And the same with the porcini mushroom powder. I’ll have to remember that idea because you could easily add some of that to almost any soup.

So, for this big batch of soup that serves at least 6-8 for a dinner meal, you add just two teaspoons of soy sauce and also 2 teaspoons of porcini mushroom powder (you make this yourself in your spice grinder). That’s not much – but I assure you, it makes a difference. The recipe also has you make a little compound butter (butter, lemon zest, fresh thyme and a tiny bit of lemon juice) which you can spoon onto the top of the soup when it’s served. The butter is hard to see it in my photo at top – it’s just to left and slightly below the center of the soup bowl. And to tell you the honest truth, I couldn’t taste the butter, but there’s only 2 T. of butter used to sweat the veggies at the beginning – that’s it. A very low fat soup! I also added some shiitake mushrooms to this soup. Those weren’t in the original recipe, but I had them on hand and they needed to be used up. Other than that one thing, the recipe below is made exactly to the Cook’s Illustrated one. The soup has a lot of carbs in it – potatoes, turnips, carrots, barley (I used farro because that’s what I had on hand) and peas.

What I liked: doesn’t it always end up being about the taste? It does for me. As I write this, we enjoyed this soup just last night but this won’t post until next week sometime. But I can’t wait to have it again. Fortunately there’s a lot of it. I may freeze one bag and eat the other one sooner rather than later. I may add some green veggies to it next time (like some sugar snaps, maybe green beans just at the end). I like a veggie-laden soup and this one is more carb-laden. Serve this with some bread, or maybe a toasted cheese sandwich. Delish.

What I didn’t like:  well . . .when I make it again I’ll reduce the amount of soy sauce by just a little bit. I could taste it. It wasn’t bad, but I didn’t think I should be able to taste it! A great soup, though and worth making. It does take some time doing all the sous-chef thing with chopping, peeling, etc. Be prepared to spend at least an hour overseeing the cooking of it. If you have a kitchen helper, enlist the help to peel and chop!

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Farmhouse Vegetable Soup

Recipe By: Adapted slightly from Cook’s Illustrated, Nov./Dec. 2011
Serving Size: 6-8

1/8 ounce dried mushroom — porcini type
8 sprigs Italian parsley — 3 T. of it chopped, remainder whole
4 sprigs fresh thyme
1 whole bay leaf
2 tablespoons unsalted butter
1 1/2 pounds leeks — green parts removed, sliced lengthwise, coarsely chopped
2 whole carrots — peeled, cut in 1/2 inch coins
2 whole celery ribs — cut into 1/4 inch cubes
1/2 cup dry white wine
2 teaspoons soy sauce
Salt and freshly ground black pepper to taste
6 cups water
4 cups low-sodium chicken broth — [I used turkey broth] or vegetable broth
1/2 cup pearl barley — [I used farro]
1 clove garlic — peeled and smashed
1 1/2 pounds Yukon Gold potato — peeled, cut into 1/2 inch pieces (or smaller)
1 whole turnip — peeled, cut into 3/4 inch pieces
1 1/2 cups cabbage — chopped
1 cup frozen peas
1 teaspoon fresh lemon juice
1 cup shiitake mushrooms — sliced [my addition – not in the original recipe]
LEMON-THYME BUTTER:
6 tablespoons unsalted butter — softened
1 tablespoon fresh thyme
3/4 teaspoon lemon zest — freshly grated
1/4 teaspoon lemon juice
1 pinch salt

1. Grind porcini mushroom pieces in a spice grinder until they resemble fine meal, 10-30 seconds. Measure out 2 teaspoons of the powder and reserve remainder for another use. Using kitchen twine, tie together the parsley sprigs, thyme and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle and garlic. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
4. Add potatoes, turnip and cabbage; return to simmer and cook until barley, potatoes, turnip and cabbage are tender, about 18-20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in pease, fresh lemon juice and chopped parsley; season with salt and pepper to taste. Serve, passing Lemon-Thyme Butter separately.
6. LEMON-THYME BUTTER: Combine all ingredients in a bowl.
Per Serving: 408 Calories; 14g Fat (28.0% calories from fat); 16g Protein; 65g Carbohydrate; 11g Dietary Fiber; 31mg Cholesterol; 230mg Sodium.

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