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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Pork, Soups, on October 17th, 2009.

italian sausage soup closeup Lately I’m sounding like a broken record – seems like every recipe is a winner. Five star. This one is no exception. And it’s another one of those recipes that has nothing but ordinary food in it. Italian sausage, onion, garlic, canned tomatoes, broth, canned cannellini beans, orzo, then some fresh basil and Parmesan cheese. With the exception of the beans and orzo, it’s a lot like spaghetti sauce. But don’t forget that anything you make is only as good as the ingredients that go into it. That means, in this case, using good quality Italian sausage. Fresh garlic. Oh yes, there’s a bit of bacon in this too.

It doesn’t take all that long to prepare this soup, either. The recipe is yet another Phillis Carey one. Wow, that gal is one stupendously good cook. I liked this at the cooking class, and liked it almost more so when I made it myself. I used Niman Ranch no-nitrate/nitrite bacon. I used Italian specialty meat market sausage. I used high quality frozen beef broth and some of Penzey’s concentrated pork broth. Trader Joe’s canned beans. Muir Glen fire-roasted canned tomatoes. Real Parmigiano-Reggiano cheese. Fresh basil leaves. I made a double batch – made enough for entertaining friends, and two portions for freezing, and some for another meal this week. If you make this as a main course, you probably won’t get 8 servings. You’ll have no trouble getting rid of it, I guarantee.
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Italian Sausage & Tomato Soup

Recipe: Phillis Carey cooking class
Servings: 8
NOTES: You can use turkey sausage, but the pork provides a lot more flavor. If you increase the quantity, don’t increase the amount of red pepper flakes.

2 slices bacon — thick sliced, diced
1 pound Italian sausage — sweet (or hot, if you prefer)
1 cup red onion — chopped
3 cloves garlic — minced
1/2 teaspoon dried oregano
1 pinch red pepper flakes
1 whole bay leaf
28 ounces diced tomatoes — with juice
6 cups low-sodium chicken broth
1/4 cup orzo
15 ounces cannellini beans — rinsed and drained
Salt & pepper to taste
1/2 cup fresh basil — chopped
1/2 cup Parmigiano-Reggiano cheese — grated (or more if desired)

1. Cook chopped bacon in a large pot over medium heat to render out the fat. Add the crumbled sausage and continue cooking and stirring occasionally, until sausage is browned. Add the onions to the pot and cook for 5 minutes. Add the garlic, oregano and red pepper flakes and toss for 30 seconds.
2. Stir in bay leaf, tomatoes and chicken broth. Bring to a boil, then simmer for 10 minutes. Add the orzo and cook for 5 minutes. Add the beans and simmer until heated through and orzo is tender, about 8 minutes. Season to taste with salt and pepper. Stir in the fresh basil just before serving. Ladle into bowls and sprinkle top with cheese.
Per Serving: 456 Calories; 21g Fat (38.8% calories from fat); 31g Protein; 45g Carbohydrate; 10g Dietary Fiber; 45mg Cholesterol; 490mg Sodium.

A year ago: Chicken Hamburgese
Two years ago: Heavenly Cream Cheese Brownies (yum, makes my mouth water, guess I need to make these again soon)

Posted in Pork, Soups, on October 9th, 2009.

pork chard soup in bowlI’m SO ready for fall weather. We’ve had a few days of cooler weather – very welcomed since October is often a warm month for us here in Southern California. As soon as I heard we were going to have a day with a high of 69 degrees, well, it needed to be a soup day. We’d offered to take dinner to our son’s home, and it needed to get cooked and finished by about 4pm, so I wasted no time at all getting this soup cookin’. I had a pork shoulder in the freezer, so that defrosted in the morning, and into the crockpot this went. No browning of the meat or onions. Just pile in all the stewing ingredients and let it burble away for a few hours.

Spanish pork, white bean and Swiss chard soup

You can see some of the nice ciabatta bread sopping up the juice.

This soup was very easy. Pork, onion, some prosciutto, some bacon, broth (I used Penzey’s pork broth, which is VERY flavorful, although you can use canned beef broth), later some rutabaga and kale or Swiss chard, and some cannellini beans.  Served over a thick slice of country bread that was  toasted under the broiler. See? Easy. You do need to remove the pork shoulder at some point (once it’s cooked) and shred it in coarse pieces. It gets added back in at the end just to heat through. And you do need to clean the Swiss chard, remove the center ribs, then chop it up coarsely. I used canned beans, just because they’re easier. I bought a nice loaf of sourdough bread (whole) and cut thick pieces, broiled those just to get them brown, then they went into the soup bowl. Then you just ladle the soup over the bread. The thick pieces of bread, although they soaked up the broth big time, the crispy edges still had some texture, which I liked a lot. We all thought this soup was a winner. A keeper. It should freeze well, although I don’t have enough hardly to freeze since I gave half the leftovers to our kids. We have enough for another dinner. I added some Parmesan cheese on top the 2nd time I served it (the pictures are from those seconds), although the cheese is not in the recipe.

The recipe was out of a soup cookbook I have, but I’ve changed the recipe so much, it’s not really James Patterson’s recipe anymore. But the concept is. His recipe called for beef brisket. I didn’t want to use beef, but pork. So I improvised some. Whether the Spanish really make a soup with pork shoulder, I’m not certain, but I decided to give them the credit for it – it’s called Caldo Gallego in that country. The recipe below is for stovetop cooking, but am sure you can figure out easily enough how to adapt it to a crock pot, as I did. My crock pot insert will go right on the stove, which is what I did to cook the rutabaga and the Swiss chard at the end. Otherwise in a crock pot you’d want to add those ingredients about 30-45 minutes earlier, maybe longer. So anyway, go get yourself some pork shoulder, some chard and make a soup. I’m going to be making this again soon, with fresh pork, then I’ll divide it up for freezing. For those cooler winter nights when I don’t feel like cooking. You probably think I never have those kinds of nights, but I DO.
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Spanish Bean Soup with Pork Shoulder & Swiss Chard (Caldo Gallego)

Servings: 8
NOTES: If desired, add some grated Parmesan cheese on top just before serving. It was not in the original recipe, but tasted just great!

1/4 pound bacon — preferably slab, rind removed, cut in small pieces
32 ounces canned beans — cannellini or Great Northern beans,
1/4 pound prosciutto — preferably chunk, cubed (I used some sliced prosciutto)
1 pound pork shoulder — leave whole
1 medium onion — chopped
1 bouquet garni
2 quarts beef broth — or chicken broth or water
2 teaspoons salt — (may not need salt)
2 medium rutabaga — peeled, cubed
2 pounds Swiss chard — or kale, stems removed, coarsely chopped
Pepper and salt to taste (be careful of adding too much salt)
8 slices bread — crusty country bread, thick sliced

1. Place the bacon in a 6-quart Dutch oven and add an inch of cold water. Simmer the bacon for 10 minutes to eliminate some of its smoky taste. Drain off the water.
2. Combine the bacon, the prosciutto end, pork shoulder (all in one piece), onion, bouquet garni, and broth. Bring to a slow simmer over medium heat and use a ladle to skim off any froth or scum that floats to the top.
3. Cover the pot and simmer slowly for 30 minutes. Add salt if it’s needed and simmer for about 1-1/2 hours more, until the pork is almost tender. Remove pork and allow to cool for 15 minutes, then pull it apart into small, long but bite sized shreds. Add the rutabagas and the canned beans, simmer for 15 minutes more, until all the vegetables are soft. Add the Swiss chard (or kale) and cook for about 5 minutes, then add the pork and continue cooking just long enough for the meat to heat through. Season to taste with salt and pepper.
4. Toast the bread under the broiler until pieces are just brown, turn and brown other side, then place in bottom of wide, deep soup bowls. Ladle soup over the top, with some of the toast visible.
Per Serving: 503 Calories; 17g Fat (31.1% calories from fat); 39g Protein; 47g Carbohydrate; 9g Dietary Fiber; 52mg Cholesterol; 3340mg Sodium.

A year ago: Traveling near Mt. Shasta
Two years ago: Anise Pound Cake (a specialty of the American Southwest)

Posted in Pork, Soups, on October 8th, 2009.

creamy cabbage sausage soup

A happy camper am I. Last week, mother nature provided us with a few days of temps only in the low 80’s. Hallelujah. And the nights have been cooler too, which makes for better sleeping. My mind had been turning to soup already even with the summer temps. So when this recipe appeared in our local paper recently, credited to Karen Collard of Anaheim, CA, it sounded so easy. And tasty. In fact, it’s so easy I almost didn’t clip out the recipe. But, I’m telling you, as simple as it is, the flavor is really good.

The other thing – this soup may not look like much, but appearance doesn’t matter. Trust me on this one. The original recipe was intended to be very low fat – just cabbage, onions, chicken broth, and a packaged gravy mix mixed with some milk. I decided to ramp it up a mccormick country gravy mix little by adding some spicy Italian sausage and some parsley for garnish. Otherwise the recipe is essentially the same. You could substitute turkey sausage (although I wouldn’t advise it as the pork/sausage provides a ton of good flavor), or eliminate it. I added a bit of olive oil too, to caramelize the onions just a little bit. This doesn’t cook a long time – in fact I think it’s better if it’s NOT cooked for hours. You still want just a bit of texture to the cabbage. But what it is, is EASY. Trust me on this. You’ll have dinner on the table in about 45 minutes.

It’s a rare day when I use any packaged mix for anything. I had to shop at a couple of grocery stores to even FIND the McCormick sausage flavored country gravy mix. Look in the big grocery stores for it. It just made the preparation so simple. It’s mixed with more liquid (milk and chicken broth instead of water) to give it a soupy consistency. So, go make this, okay? We just LUVVVVED it. I had a hard time keeping my tasting spoon out of the pot as it simmered at the end. We had leftovers two nights later and it was just as good, maybe better, the way soups often are. I gave the recipe to my friend Cherrie, who made it a night or two later. She and her husband slurped up two bowls of it the first night. More testimony that this is a keeper.
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Creamy Cabbage Soup with Sausage

Recipe: Adapted from a recipe found in the Orange County Register, 2009.
Servings: 6

1 pound Italian sausage — crumbled (hot or mild)
2 tablespoons olive oil
1 large onion — chopped
1 whole cabbage — coarsely chopped
4 cups chicken broth
3/4 cup milk — cold
2 5/8 ounces McCormick Sausage Flavor Country Gravy Mix — dry mix package
Salt & pepper to taste
3 tablespoons Italian parsley — minced, for garnish

1. To a large, heavy Dutch oven, heat olive oil and add chopped onion. While it sautes, crumble up the sausage meat and the cabbage.
2. When the onion is cooked through (10 minutes) add the sausage and continue cooking for about 10 minutes until the meat is cooked through. Add the cabbage and continue cooking for 15 minutes until cabbage is cooked, stirring frequently.
3. In a bowl combine the country gravy mix and milk. Stir with a whisk. Add it to the cabbage mixture, along with the chicken broth. Bring to a simmer and continue cooking until the sauce has thickened. Taste for seasonings (salt and pepper) and serve. Garnish with some Italian parsley, if desired.
Per Serving: 413 Calories; 32g Fat (72.6% calories from fat); 15g Protein; 12g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 1497mg Sodium.

Two years ago: Drop Biscuits (delicious, rich and easy)

Posted in Soups, on September 14th, 2009.

thai curry soup

When we arrived home late yesterday I had nothing much in the refrigerator. Not even enough lettuce types to make a big green salad. So I turned to the freezer’s soup library. Fortunately, we’ve had a few days of cooler temps here in the California southland. Unseasonably nice. Usually September is our hottest month. Shhh. I don’t want to say it too loud. So, soup even sounded good. I looked through the stack of frozen soups. . . lentil, no. It’s not THAT cool. Pork chile verde? No, we had pork for lunch. Ah, some Red Thai curry shrimp, butternut squash and pumpkin soup with spinach. I remember it well. I concocted the recipe myself from several I found on the internet. It was sensational when I made it last year, and I had just enough for us to have for dinner. I microwaved the flat Ziploc bag for about 75 seconds, broke up the frozen chunks, dumped them in a big pot and heated it over a very low flame for about 20 minutes.

Recipe? Yes, indeed. Thai Pumpkin Shrimp Curry Soup

We spent the weekend singing and singing and singing. At our church choir retreat in the California mountains. Tahquitz Pines, in Idyllwild. My voice is very out of practice, but I didn’t get hoarse, which means I restrained myself some. It feels so good to be singing again.  At the church camp, well, not the spiffiest of accommodations, I will say. Five meals, two nights for $150 each. Oh yes, and provide all your own bedding (sheets, blankets, pillows) and towels. I won’t be advertising that as the newest budget weekend getaway, though. The food was relatively awful. Dave and I had an individual cabin. I use the word loosely, though. Don’t go thinking cute, homey, country, etc. This is just plain spartan. But the scenery was gorgeous, what we saw of it, because we were singing from early morning until late night. The board-hard bed was barely sleep-able. Our home beds felt so good. Just molded for us! Anyway, here are a couple of pictures.

tahquitz pines cabin There’s Dave sitting on the front stoop in the late afternoon on Friday. I did not take any photos of the room. Too awful. The places are clean – I don’t mean that – they’re just primitive. The camp is affiliated with Wycliffe Bible Translators – a Christian organization that translates the Bible into mostly obscure languages. Many of the translators and their families live and work here (briefly) immersing themselves in a new language and culture before flying over yonder, where they live and work for several years translating.

choir retreat There’s Dave with 3 other choir guys. Music folders in hand. Ready for a long day of singing. I think I mentioned we have 113 members in our choir.

Posted in Appetizers, Soups, on August 18th, 2009.

avocado soup two

In the summertime I enjoy serving a cold soup to guests – in a short glass as pictured above – when we’re enjoying conversation and wine on our patio. Not everyone likes cold soups, I’ve found. So you have to know your audience, your eating companions.

I hunted around for an appropriate recipe. I’ve made several cold soups over the years. My regular gazpacho is a favorite, but it is quite a lot of work. More than I felt like doing. Besides, we were having a lebanese layered salad with dinner that contained many of the same veggies. One of my favorites is a strawberry gazpacho – perfect when strawberries are at their peak (they’re past that now). But my DH doesn’t love that soup as much as I do, and since this was a party in his honor, I had to scratch that one off the list. I also have a citrus gazpacho that I concocted many years ago, trying to copy a soup I’d had at Cafe Pasqual’s in Santa Fe, New Mexico. Now I have Katherine Kagel’s cookbook and it contains the real recipe – different than mine. But that wasn’t what I wanted either. Then I also have a white gazpacho – actually it’s an almond and cucumber combo – delicious – but I realized that was the soup I made for this same group of friends two years ago. We also needed a soup that would stand up to a Cabernet, which was what we’d be drinking. What to fix?

I finally decided to try this chilled avocado soup. In retrospect, perhaps it really wasn’t the right pairing with Cabernet – the avocado has too delicate a taste – or I should say the Cab overpowered the soup. But the soup itself was really good. Thick. Tasty. Not really like thick guacamole – it’s much thinner than that. I added some garlic powder to it – to give it a little kick. The other nice thing about this soup is that it must be made ahead, so it can chill. At least 24 hours. It will still good 48 hours later, and we had the last of it in tiny shot glasses 72 hours later. It was still bright green and tasty. Would I make it again? Yes, with the right meal. So keep that in mind if you decide to try this. Maybe serve it with white wine – I think it would pair better that way.
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Chilled Avocado Soup (Guacamole in a Glass)

Recipe: Adapted from a cookbook called Classic Cold Cuisine
Servings: 8
NOTES: Be sure the avocados are ripe – otherwise the soup won’t have much flavor.

3 whole avocados — chopped
1 1/2 cups chicken broth
2 tablespoons lemon juice
3 tablespoons tequila — or dry white wine
1 1/2 cups heavy cream
2 teaspoons kosher salt
1/4 teaspoon white pepper — (or more)
1/8 teaspoon cayenne — (or more)
1/4 teaspoon garlic powder — (or more)
8 sprigs cilantro — for garnish (or parsley or chives)

1. In a blender combine the avocados, lemon juice, chicken broth and tequila. When the mixture is smooth, add the heavy cream, salt, pepper, cayenne and garlic powder.
2. Continue blending until it’s just smooth. Taste for seasoning. It may need more lemon juice, more salt, or more zip from the white pepper or cayenne.
3. Chill for 24 hours, preferably in a glass or plastic container. Taste again for seasonings, then pour into short glasses. Garnish with cilantro leaves, add a spoon to the glass and serve.
Serving Ideas : You can serve this in small bowls too – it’s just that serving it in glasses is particularly attractive and makes for easier eating out of hand before you sit down to dinner. Look at this as more of a stand-up appetizer than a sit-down course.
Per Serving: 180 Calories; 17g Fat (88.2% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 61mg Cholesterol; 634mg Sodium.

A year ago: BBQ Macaroni Salad (so easy, so good)
Two years ago: Halibut Osso Buco (a lot of work, but worth doing)

Posted in Soups, on June 13th, 2009.

white gazpacho

Seeing a rendition of this soup over at Tortefeasor blog got me interested. There are lots of versions of white gazpacho out there on the ‘net, and several in my recipe to-try file as well, but this one sounded more healthy than many. The original was from Ellie Krieger (Food Network), but I made some alterations to the recipe, so it’s not really hers, or mine either, at this point. But it is based on Krieger’s recipe. It’s a combination. And it’s probably not authentic, either, since I ended up adding some fat free half and half (not much, though) to it. And a tetch of sugar too. Most likely that’s not authentic either.

What’s nice about this soup is that it’s all made in the food processor. No cooking involved, and relatively little chopping either. I used the hothouse cucumbers with skin (more nutrients, I’m certain), so it has a greener cast to it. True white gazpacho is really white or creamy colored.

It was some years ago that I read an in-depth article about gazpacho and learned that the Spaniards add some firm-type white bread to the soup to give it some substance, some body. What a thought – bread! That’s exactly what the bread does in this soup as well – gives it texture and body. The sourdough bread (crusts trimmed) was fresh, the grapes from Mexico not very sweet. The original recipe called for 1/4 cup of white wine vinegar or sherry vinegar. To my tastes it made the soup way too tart and acidic, so since I’d already added it, I had to make adjustments somehow. That’s why I added the fat-free half and half and a bit of sugar.

Chilling helped mellow the soup too (just a couple of hours), but it’s a delicious soup. Our daughter Sara came to have dinner with us, and she thought it was really good too. Only 12 grams of fat in a 1-cup serving. I think I served about 2/3 cup to each of us, then topped with the minced grapes, more cucumber, some green onion, then garnished with the toasted almonds. I’ll make this again. It’s healthy and very tasty, especially for a nice outdoor dinner this summer.
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White Gazpacho with Grapes and Toasted Almonds

Recipe: Adapted from Ellie Krieger (Food Network), via Tortefeasor blog
Servings: 7
NOTES: Be careful of the wine vinegar (sherry or other white type) – you may want to reduce the amount by a tablespoon until you see how it tastes. You can always add more, but if it’s too tart, you can’t remove it! Word to the wise. You can dry toast the almonds in a nonstick skillet – takes about 3-4 minutes total. Be careful – they’ll go from toasty to black in a matter of seconds. Chill the soup for a couple of hours before serving, and keep leftovers no more than a couple of days, if possible.

2 large hothouse cucumbers — roughly chopped
3 slices white bread — crusts removed
1/2 cup warm water
2 cloves garlic
3 green onions — white part only
3 tablespoons sherry vinegar
1 teaspoon lemon juice — plus more to taste
1/3 cup slivered almonds — lightly toasted, divided
1/2 teaspoon salt — plus more, to taste
3 tablespoons olive oil
1 cup fat free half-and-half
2 teaspoons sugar — or Splenda
GARNISH:
1/2 cup green grapes — minced
1/3 cup hothouse cucumber — minced
1 whole green onion — minced
3 tablespoons slivered almonds — lightly toasted

1. Prepare and set aside the ingredients for the garnish and chill. Leave almonds separate and at room temp.
2. Soak the bread in water until soft, about 2 minutes. Place soaked bread, cucumbers, garlic, green onions, vinegar, lemon juice, almonds, salt and olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired. Add the fat free half and half and sugar. Taste for seasonings (salt particularly).
3. Chill completely.
4. To serve, ladle 1 cup gazpacho into a bowl. Mound some of the garnish in the center of the soup. Add almonds on top.
Per Serving: 192 Calories; 12g Fat (55.5% calories from fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 247mg Sodium.

A year ago: New Potato Salad with Chipotle Vinaigrette
Two years ago: Classic Brownies (called “Best Ever Classic Brownies”)

Posted in Pork, Soups, on April 3rd, 2009.

spanish-pork-braise

So maybe instead of wasting a paragraph of text telling you how I came about making this into a soup, perhaps I should just say – instead – I wanted to try this recipe for pork shanks and made it with more chicken stock and planned on making a soup. But I’d be lying. I wanted to make the Spanish Pork Braise which is kind of like osso buco, except it’s pork instead of veal. But after defrosting what I thought were pork shanks from our 4-H pig, I discovered the two packages were ham hocks. The packages said “pork shanks.” And the other package I thought was going to be nice smaller pieces of pork chunks, ended up being ground pork sausage. Sigh. So what to do? Improvise, of course.

The recipe calls for all kinds of interesting herb and chile flavors, and they all sounded wonderful. I didn’t have prosciutto, so knew from the get-go I wasn’t going to add that. I cut way down on the beans since it was going to be a soup. I used pinto (pink) beans instead of garbanzo, and the gremolata I had was leftover from the night before made to go on grilled chicken.

All the chiles and herbs added a lovely depth to the broth. The celery, onions and carrots gave it texture. The meats (both) gave it good flavor. The chili powder gave it just a little bit of bite, but not much. Perfect, actually. And the gremolata sprinkled on the top (you can barely see it in the photo) gave it a little zing. It went together easily enough, simmered on the stove for an hour or two (I made the beans from scratch in a separate pot), and provided a tasty repast with a nice slice of ciabatta to go with it. And I have enough for at least two more meals. Yes, I’d make it again and I’d double the amount of vegetables. If you would like to make the original recipe, head over to epicurious. There are a variety of other things added to their recipe.
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Spanish Pork Braise (in a soup)

Recipe: Steve Johnson in Bon Appétit, September 2006
Servings: 7

PORK:
2 tablespoons extra-virgin olive oil
1 large onion — chopped
2 large carrots — chopped
5 large garlic cloves — chopped
1 tablespoon chopped fresh thyme
4 cups low-salt chicken broth
6 medium pork shank pieces — 2 1/2 inch thick, or a large ham hock
1 pound pork sausage
28 ounces canned tomatoes — (28 ounce) tomatoes coarsely chopped
1 cup dry Sherry
3 whole dried ancho chiles — halved, stemmed, seeded (or Guajillo)
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon Hungarian sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
3 cups water (about)
2 cups canned beans — garbanzo (or other variety), drained
GREMOLATA:
1/4 cup Italian parsley — finely chopped fresh
1/4 cup toasted almonds — (optional) chopped
1 tablespoon grated orange peel — or lemon zest

1. PORK: In a large heavy-bottomed pan heat the olive oil until it’s shimmering, then add the chopped onion. Saute for 3-4 minutes until it’s translucent, then add the carrots and celery. Continue to saute for 5 more minutes, then add the garlic. Add the pork sausage meat to this mixture and saute until the meat is no longer pink. Add the fresh thyme, chicken broth, pork shanks (or ham hock), tomatoes, Sherry, chiles, tomato paste, chili powder, paprika, cumin. coriander and water.
2. Bring to a boil and simmer for about an hour. Skim off fat, if at all possible. (Ideally, make this one day ahead and chill overnight to remove the fat and allow the flavors to meld.)
3. Add the canned beans (or make them yourself and add them to the stew/soup mixture).
4. Remove the ham hock and cool briefly. Remove meat, shred and return to soup pot. If you have pork shanks, they may be served in the soup bowl, or you may remove them from the soup and discard the fat and bones, returning pulled pieces to the soup pot to reheat.
5. GREMOLATA: Finely mince the parsley, almonds and orange (or lemon) peel. Cover and set aside.
6. Taste soup for seasoning – add salt if necessary, and pepper to taste. Remove pieces of whole chile and discard. You may add other vegetables at this point if you’d like and simmer just until tender.
7. Scoop about 2 cups of soup into a wide soup bowl and sprinkle generously with the gremolata. Serve immediately.
Per Serving: 657 Calories; 37g Fat (51.6% calories from fat); 49g Protein; 30g Carbohydrate; 7g Dietary Fiber; 160mg Cholesterol; 682mg Sodium.

A year ago:  Ham & Asparagus Frittata

Posted in Chicken, Soups, on March 25th, 2009.

It was a few weeks ago that my friend Linda sent me an email raving about a new recipe for a lemon chicken soup. She said she’d made it twice in just a few days. Then again the following weekend. And then again because I was coming to visit. The recipe is gosh-darned EASY. Really. And you’d almost swear there is cream in it, but there is NOT. Linda had prepped the chicken ahead of time, and it probably took her about 20+ minutes to make the soup from beginning to end.

The lemon is the THING in this soup. You absolutely can’t eliminate it. No matter what. Linda uses Meyer lemons, but probably any lemon juice will do – just taste and add more if needed. Meyers are sweeter than regular lemons, so adjust accordingly.

The recipe originally came from Ellie Krieger (of Food Network fame) but it was published (apparently) in Taste of Home. I couldn’t find the original source recipe, but found many, many comments about this soup. My friend Linda has added a lot more thyme to it, and she varies the amount of broth or water also. Add more fluid to suit your taste.
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Lemon Chicken Soup with Orzo

Recipe: Ellie Krieger, through my friend Linda T.
Servings: 4

4 teaspoons olive oil
8 ounces boneless skinless chicken breast — cubed
1 pinch salt
1 medium onion — diced
2 stalks celery — diced
1 medium carrot — diced
2 tablespoons fresh thyme — chopped
6 cups low-sodium chicken broth
1 cup orzo — regular or whole wheat
2 large eggs
3 tablespoons lemon juice — Meyer, if available
1/2 teaspoon freshly ground black pepper

1. Heat 2 teaspoons oil in a soup pot, over medium heat. Season the chicken with salt, add to the pot, stirring a few times until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.
2. Add remaining oil to the same pot. Add the onion, celery, carrot and thyme. Cook, stirring frequently, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of chicken broth and bring to a boil. Add the orzo and allow to simmer for about 8 minutes (may take longer, check the directions on the box). Turn the heat down to low to keep the soup hot, but not boiling.
3. Warm the remaining 1 cup of broth in a small saucepan until it is hot, but not boiling. In a medium bowl beat the eggs. Gradually whisk in the lemon juice. Gradually add the hot broth to the egg-lemon mixture, whisking all the time. Add the egg mixture to the soup, stirring well until the soup is thickened. Do NOT let the soup come to a boil. Add the cooked chicken to the soup and season with salt and pepper to taste. If you prefer a thinner soup, add water or more broth to the consistency you like. Serve.
Per Serving: 366 Calories; 12g Fat (25.7% calories from fat); 39g Protein; 41g Carbohydrate; 3g Dietary Fiber; 139mg Cholesterol; 193mg Sodium.

A year ago: Applesauce Spice Cake with Caramel Glaze – oh my goodness, I’ve made this probably 10 times in the last year

Posted in Beef, Soups, on March 15th, 2009.

 cabbage-patch-stew

It took about a nanosecond for me to decide to make this today – one of my all-time favorite recipes. My friend Norma who isn’t feeling all that great, asked for comfort food. I knew just the recipe. A kind of soup/stew thing I’ve been making for about 45 years (yikes) with ground beef, celery, onions, cabbage, kidney beans, garlic, cumin, chili powder, then served with a little mound of mashed potatoes in a soup bowl. Just the ticket I hope, for her to eat many little bowls of it, to give her strength. I make this several times a year, and don’t blog about it much because I already HAVE blogged about it. More than once, I think. But since I made it today, tasted it, and we’re having it for dinner, I just thought I’d share it. Again. This is such a simple recipe. Can be made in quantity. Freezes well. Even the mashed potatoes (freeze separately). And in today’s tough economy, it’s an inexpensive meal too. You can make it with ground turkey if you’d prefer, or eliminate the meat altogether. Very adaptable. Make it up and keep it in the refrigerator for days on end. Easy to heat up in the microwave, even with the mashed potatoes on top, scooped right out of the cold container, plopped on top.

cabbage-patch

If you want to read the first posting about this recipe and to print out the PDF recipe only, go to Cabbage Patch Stew.

See all that good stuff in that pot – the red kidney beans, tomato chunks, cabbage shreds, celery, mushrooms, onion, ground beef. Yummy is all I can say.

A year ago: Pumpkin Praline Custard (easy and VERY low cal)

Posted in Beef, Soups, on February 23rd, 2009.

steak-mush-soup

When we were out at our desert house last week we were invited to some friends and I offered to bring soup (they did all the rest). I have a cookbook collection at our desert house, but they’re mostly my not-so-favorite ones. With hundreds of cookbooks in my collection I surely should stock the other house with a bit more variety. But anyway, I have a couple of soup books there, and I turned to Lee Bailey’s Soup Meals. Sure enough, found a recipe that would work – fairly low carb and healthy to boot.

steak-mush-soup-pot

Here's the escarole, barely cooked at this point

This soup is a beef brothy kind of one – redolent with oodles of onions (too many, actually, so I’ve altered the recipe), mushrooms, escarole, and boosted with beef concentrate. We liked the soup. Very flavorful. We bought a pack of New York steaks at Costco – for that’s the only way I’d consider using such beauties in a SOUP, for goodness’ sake! I doubled the recipe and used three. You could easily use stew beef in this (and cook it much longer, of course), but don’t add the escarole until the last couple of minutes. If you did use a tougher cut of meat, I’d also add some more carrots, celery and onions in the last 10 minutes so you’d have some veggies that are still toothsome.

The first night we ate this we just sprinkled the top with grated Parmesan (not in the recipe). The soup was good, but not sensational. Our friends served some fresh bread right out of the bread machine. I had divided the soup in half, so with the leftovers I broiled some Parmesan on baguette slices and floated them on top of the soup. Also added some more Penzey’s beef soup base. What a difference! The Parmesan is absolutely that umami taste – it made this soup really, really good. If you don’t remember about umami, click HERE for my post about it. The toasts also gave the soup added texture.

The steaks, cut into cubes, are just browned in a separate pan and only added to the soup during the last 2-3 minutes. Having learned with the first serving of it, the second time around I cut up the browned (only) steak cubes even smaller (each 1-inch cube in about 4 pieces) and dropped them into the soup a mere minute or two before serving. If you add it earlier the steak definitely goes from tender to tough. And you certainly don’t want to do that with New York steak! Don’t be put off by the number of ingredients – it really comes together fairly easily. The most tedious part was slicing and chopping the mushrooms and onions.
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Steak & Mushroom Soup with Parmesan Toasts

Recipe: Based on a recipe in Lee Bailey’s Soup Meals
Servings: 8

1 1/2 pounds steaks — New York strip, cut in 1-inch cubes
MARINADE:
2/3 cup canola oil
2 tablespoons lemon juice
1 tablespoon dark brown sugar
2 tablespoons soy sauce — dark, if available
1 teaspoon Dijon mustard
1 large clove garlic — minced
SOUP:
3 tablespoons olive oil
3 tablespoons unsalted butter
1 medium onion — coarsely chopped
1 medium onion — quartered, thinly sliced
2 small carrots — diced
2 stalks celery — diced
1 pound button mushrooms — thickly sliced
1/4 cup flour — for dredging meat (may need more)
1 large bay leaf
6 cups beef stock (or beef concentrate and water)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 pounds escarole — washed, torn into pieces, stems broken
2 cups water — if needed
PARMESAN TOASTS:
1/2 medium baguette — sliced (about 16 slices)
1/2 cup grated Parmesan cheese

1. Whisk marinade ingredients together in a bowl (or combine in a plastic zip-seal bag) and add cubed steak pieces, being sure all are submerged. Set aside for at least an hour, turning once or twice during that time. If doing this a few hours ahead, refrigerate the meat.
2. Meanwhile, heat half the oil and butter in a large stockpot. Add the chopped onion (reserve the sliced onions for later), carrots and celery. Cook over medium to high heat until nicely golden, but not burned, about 5 minutes. Add mushrooms and continue cooking until they are just wilted, just a few more minutes. Add the beef stock and bring to a simmer.
3. Heat a large skillet and add the remaining oil and butter, Toss steak cubes in flour. When pan is hot, add steak cubes in batches (probably 2) to the skillet to brown only (do not cook them through), turning onto at least two sides, about 2-3 minutes total. Do not burn. Remove from pan and set aside.
4. Add the escarole and the sliced onions to the soup broth and continue to simmer for just about 3 minutes until the greens are cooked (about 5-7 minutes). If you’re making this ahead, cool at this point and refrigerate overnight. Add water to soup if it seems too thick.
5. Taste for seasoning (add salt or pepper as needed). The onions will still have just a tiny bit of crunch. Turn off heat and add the steak to the simmering soup.
6. Meanwhile, turn oven on to broil. Sprinkle parmesan cheese on top of each baguette slice and broil toasts just until bubbly and browned around the edges.
7. Scoop soup into wide flat bowls and place Parmesan Toasts (2 per serving) on top. Serve immediately.
Per Serving (assumes you consume all the marinade, so this is way off): 623 Calories; 45g Fat (65.7% calories from fat); 21g Protein; 32g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 2597mg Sodium.

A year ago: White Lady (a fancy drink)

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