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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 Fish, Soups, on April 5th, 2018.

fresh_salmon_chowder The simplest of ingredients, just a lot of them, to make a really flavorful chowder. With chunks of fresh salmon barely cooked at the last.

Making this happened on Oscar Sunday afternoon. I’d invited 5 widow friends of mine to come to watch the show together. I made soup, and everyone else brought something else to round out the meal. It was simple enough to do, although this took a bit longer than some soups, I suppose! Not by a lot, but there were more than the usual amount of things added to this. I started with a recipe at epicurious, but I altered it so much, it’s really doesn’t bear much resemblance to that recipe.

salmon_chowder_spoonfulIt started out with rendering a bunch of bacon. The meaty bacon I used didn’t give off much fat, but there was enough to then cook down some fresh leeks. Meanwhile, I cooked the potatoes separately in a pot of salted water. I’d cut them into small chunks and that took about 10-14 minutes at most. The potatoes were drained and set aside. Once the leeks were mostly done I added a whole bunch of celery and green onions (4 cups of the latter – I doubled the recipe you see below), including most of the green tops since they would add good flavor. Then I began adding in the other ingredients – corn, garlic, fresh thyme, some dried thyme too, a couple of Bay leaves, red chili flakes and some chicken broth. I brought that up to just BELOW a simmer, then added in the raw salmon chunks, milk, half and half and cream, plus the potatoes – oh, and the bacon. I brought that just barely BELOW a simmer again and let it stew for about 10 minutes until the salmon was cooked through. Discarded the bay leaves and served with chopped dill and chopped chives on top. DEFINITELY don’t bring this soup to a boil or it will separate – the half and half and milk can’t hold together over high heat. Not a pretty sight, so stay close as you watch it as it cooks at about 200°F.

What’s GOOD: Delicious soup. Just plain, simple, but very flavorful soup. Everyone raved, me included. I gave 2-3 portions away to my friend Gloria and her husband, had 2 more portions to take lunch to my friend Judy on a day when she was under the weather, and had one more portion for myself for dinner another night.

What’s NOT: nothing really; takes an hour or so to make, quite a bit of chopping and dicing. Very worth it, though.

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

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Salmon Chowder

Recipe By: Adapted significantly from an epicurious recipe
Serving Size: 6

1/2 pound red potatoes — scrubbed, but leave skins on
6 ounces thick-sliced bacon — cut crosswise into 1/4-inch-wide strips
1 large leeks — cleaned, chopped
1 cup celery — chopped
2 cups chopped scallions
1 cup corn — fresh or frozen (use more if you like)
1 tablespoon garlic — finely chopped
1 teaspoon fresh thyme — finely chopped
1 teaspoon dried thyme
1 Turkish bay leaves — or half the amount of California bay leaves
1/8 teaspoon red chili flakes
1 1/2 cups low sodium chicken broth
1/2 quart half and half
1/4 cup heavy cream
1 cup whole milk
3/4 pound salmon fillet — skin discarded and fish cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon fresh lemon juice
Garnish: chopped fresh chives and fresh dill

1. Cut potatoes, skin on, into 1/3-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
2. Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook leeks for about 5 minutes until wilted. Then add celery, scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add chicken broth and allow to simmer for about 10 minutes. Then add half and half, milk and cream and bring very low simmer – do not let it bubble or the soup will separate.
3. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving. Garnish with fresh chopped chives and fresh dill.
Per Serving: 484 Calories; 31g Fat (56.4% calories from fat); 29g Protein; 24g Carbohydrate; 3g Dietary Fiber; 102mg Cholesterol; 886mg Sodium.

Posted in Soups, on March 24th, 2018.

Do you like celery root? If you’ve never had it, this might be the time to try it. Celery root has all the flavor of celery, but not the green or ribs, or strings. The root is a big, hunky brown thing you’ll find in the produce section. Not very pretty, but it makes a great soup.

celery root

There’s a celery root that I’ve already peeled, mostly. See the celery stalks poking out of the top?

The benefits of celery: it’s  an excellent source of antioxidants and beneficial enzymes, in addition to vitamins and minerals such as vitamin K, vitamin C, potassium, folate and vitamin B6. AND, it’s also relatively low in carbs.  That’s the part I like. It’s also low in calor too. Do buy one that’s big enough – the recipe here calls for 2 1/2 pounds – which might be 2 of them.

celery root cubedSo, it does need to be peeled, as the knobby root can host all kinds of dirt and sand in the crevices. So wash well, really well, then go at it with a peeler or a knife until you get down to the white root part. Cube it up and set aside briefly while you cook some leek in butter, then add some garlic, then the celery root and chicken stock. It will take about 40-45 minutes for the celery root to get tender. The soup mixture gets pureed until smooth, and once you return it to the pot, perhaps add more chicken stock so it’s less thick, your choice as to how much.  It kind of depends on how much celery root you started with. Then cream is added (only 1/2 cup), salt and pepper.

Meanwhile, you make a gremolata (that’s an Italian word for garnish) of toasted walnuts, olive oil, parsley and some grated Parm. That’s sprinkled on the top when served. The recipe came from a cooking class with Tarla Fallgatter, and it’s a keeper. When I made it myself the other night, I used almonds instead of walnuts (the gremolata gives the soup some really nice texture), and I used Pecorino Romano, which melted into the soup beautifully. I grated it in at the end since I was all out of Parm rinds.

What’s GOOD: the celery flavor is pronounced – and it’s really tasty. I wrote “fabulous” on the recipe. I’m sure it would freeze well, too.

What’s NOT: well, maybe the tedious job of peeling the celery root. Not to everyone’s taste since it’s full of dirt. But so worth doing. If you like celery, you’ll love this soup!

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Celery Root Bisque

Recipe By: Tarla Fallgatter, cooking instructor, 2018
Serving Size: 8

1 tablespoon unsalted butter
1 large leek — white and light green only, thinly sliced
5 whole garlic cloves — peeled, crushed
2 1/2 pounds celery root — peeled, cut into 1″ pieces
A Parmesan rind, or a chunk of Parm, about 2″ square
4 cups low-sodium chicken broth
1/2 cup heavy cream
Salt and pepper to taste
GREMOLATA:
1/2 cup walnuts — toasted and chopped (or sliced almonds)
1/4 cup olive oil
1/2 cup Italian parsley — coarsely chopped
1/4 cup Parmigiano-Reggiano cheese — grated

1. SOUP: Melt butter in large pan; add leeks and garlic and saute under medium-low heat until soft. Add celery root, Parmesan chunk, chicken broth and bring to a simmer. Cover and cook over moderate heat, stirring occasionally until celery root is tender, about 40 minutes.
2. GREMOLATA: Chop walnuts and parsley together. In a small bowl mix with olive oil and cheese. Set aside.
3. Puree the soup in a blender until very smooth. Return to pan and add additional stock if the soup is too thick (up to about a cup). Add cream, salt and pepper to taste and reheat. Divide among soup bowls and garnish with the gremolata.
Per Serving: 220 Calories; 20g Fat (69.8% calories from fat); 9g Protein; 10g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 155mg Sodium.

Posted in Soups, on March 4th, 2018.

easy_lasagna_soup

Quick and easy soup that has all the flavors of lasagna, but instead of tediously making a layered casserole, it’s combined into a soup. I cooked the noodles separately rather than cooking them IN the soup as the original recipe suggested. If you do cook them in the soup, it’s a one-pot soup dinner.

Two soups in a row . . . sorry about that, but couldn’t wait to share this recipe with you. You may have seen it on pinterest (I think that’s where I found it first) but then clicked through to find the recipe and blog at CarlsbadCravings.com. I just about never make lasagna anymore – sometimes because of the work, sometimes because it’s so carb-centric. But in this recipe, I could control the carbs (used much less lasagna noodles) but it still had all the fabulous flavors of traditional lasagna.

A good friend was visiting me – Lynn’s wife Sue was enjoying an Hawaiian holiday with a girlfriend, so Lynn flew to SoCal and stayed with me as he visited people all over the area (hey used to live here). Lynn also was SO very gracious to take care of a bunch of honey-do items for me. He was a whirlwind of busy-ness during his stay and got all the jobs done! I owe him many thanks! I’ve visited them in Colorado a couple of times, and there are Sue-recipes here on my blog, as she’s a really good cook.

Anyway, since Lynn was here, I decided to invite some mutual friends, 3 widowers, actually, (we all know each other from our church choir) for dinner. I knew they’d enjoy seeing Lynn and visiting. I knew all of their wives well, and all of us (except Lynn) commiserate about being widow(er)s. Anyway, I thought this sounded like a good dinner option for the evening, and oh, was it ever.

Since I doubled the recipe, it wouldn’t fit in my instant pot – so I made it in my big slow cooker. I cooked the pasta separately just before serving. If you’re going to eat all the soup at the first sitting, you can cook the noodles in the soup (and might have to add a bit more chicken broth to the mixture), but if leftovers are in the plan, cook the noodles separately so they don’t get mushy when the soup is reheated.

As it happened, I didn’t have any Italian sausage, so I substituted ground pork and added the seasonings that are used for Italian sausage (specifically fennel). The original recipe called for ground beef, but you could likely use ground turkey too or a mixture. The onion and meat are cooked through, then you begin adding ingredients. That’s the beauty of this dish – once the onion and meat are cooked, you just pile in all the stuff (herbs and spices, garlic, marinara sauce [or your choice of spaghetti sauce], tomatoes, tomato paste, a dash of balsamic, a dash of sugar [to counteract the acidity of all the tomato products], some cream at the end, and then the pasta is added.

A bunch of toppings are prepared – I used shredded Mozzarella, Pecorino-Romano, Italian parsley, fresh sliced basil and a good spoonful of whole milk ricotta cheese. I served the soup in the kitchen and each person added what they wanted of the toppings. Two of the fellows went back for seconds, and we had enough for another dinner for two.

What’s GOOD: the flavor is just super. So very easy to make. Quick! Tastes just like lasagna. I liked everything about it, and will definitely be making it again. I’d double it again, and freeze half, but wouldn’t add the cream to it to freeze.

What’s NOT: can’t think of a thing.

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Easy Lasagna Soup

Recipe By: adapted from Carlsbad Cravings (blog)
Serving Size: 6

1 pound ground pork — or Italian sausage or chicken Italian sausage
1 yellow onion — diced
4 garlic cloves — minced (4 to 5)
1/4 teaspoon red pepper flakes — or more to taste
1/2 teaspoon fennel seeds
1 tablespoon dried basil
1 1/2 tablespoons dried oregano — crushed between your palms
24 ounces marinara sauce — (see notes below)
4 cups low-sodium chicken broth — divided (or more if desired)
14 ounces crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 whole bay leaf
1 teaspoon salt — optional
1/2 teaspoon pepper — optional
1 1/2 cups lasagna noodles — dry, broken into approx. 1-2 inch pieces
1/2 cup heavy cream — optional
GARNISH:
1 cup shredded mozzarella cheese
1 cup Parmigiano-Reggiano cheese — grated
2/3 cup ricotta cheese — whole milk type
1/3 cup Italian parsley — chopped
1/3 cup fresh basil — sliced

NOTES: For a double recipe – for the jarred sauce, I used a bottle of Lucini Marinara sauce, and a bottle of Rao’s Vodka sauce. You can use your own homemade, or bottled. Original recipe called for Prego. If you’re going to eat it all at the first sitting, you cook the pasta in the soup. If not, cook the pasta separately and add it to each bowl – this way the pasta won’t be overcooked for the leftover servings.
1. Heat large Dutch oven over medium high heat. Add meat and onion and cook, stirring occasionally until meat is browned. Add garlic, dried basil, oregano and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
2. Add red sauce, half the chicken broth, crushed tomatoes, tomato paste, balsamic vinegar and sugar. Bring to a boil then reduce to a simmer about 30 minutes, stirring occasionally.
3. Meanwhile, bring a pot of water to a boil, add salt and simmer lasagna noodles (or other noodles of your choice) until just al dente. Drain.
3. Discard bay leaf and stir in heavy cream (optional) and more chicken broth to reach desired consistency. Taste for seasoning and add salt and pepper if needed. Spoon a few lasagna noodles into each bowl and add soup on top. Garnish individual servings with desired amount of cheeses, fresh basil, fresh Italian parsley and a dollop of ricotta cheese.
Per Serving: 587 Calories; 36g Fat (52.7% calories from fat); 34g Protein; 39g Carbohydrate; 5g Dietary Fiber; 112mg Cholesterol; 1137mg Sodium.

Posted in Soups, on February 28th, 2018.

easy_mex_chix_rice_soup

Don’t we all like EASY now and then? Me, too. And this soup met all the criteria for ease and for taste.

Sometimes when the word “easy” is used in recipe descriptions, I’m leery – too easy and a dish won’t have much taste. With soup, you want layers of flavor and texture. Something about this recipe got me interested, and I thought it could be done in the Instant Pot. I didn’t end up doing that – only because I spent a week in Palm Desert last month and I didn’t feel like lugging the IP in my car. As it was, it makes itself just fine in a regular pot/pan, and indeed, it was quick, but also super-tasty.

All of you who read my blog know that I so believe in Penzey’s chicken stock base, and I did take THAT to Palm Desert, so I can perhaps attribute some of the fine flavor to that.

My friend Ann (who lives in Idaho) flew down for us to enjoy the warmth in Palm Desert (it was in the 80s every day we were there), and I made this one night with the remains of a rotisserie chicken. It was perfect for that, as it calls for 2 cups of left over chicken. The recipe makes plenty – enough for Ann and me to have dinner twice, and a lunch once, and there was still enough that once home I had enough for another dinner and lunch. I could have frozen it, but I didn’t mind having it that many days. It tasted just as good 6 days later as it did the first night – and maybe even better. I may not have put all the rice in – I thought the soup was already carb-centric enough with the corn, so I skimped a bit, but I enjoyed the bit of rice.

There’s not all that much to making it – onion, oil, oregano, canned tomatoes (diced), frozen corn, a little bit of rice, the chicken, good broth, and then all the fun toppings – fresh cilantro, sour cream, shredded cheese and a lime wedge. We bought a package of small (street taco size) flour tortillas, and enjoyed those alongside the soup. Sublime. The recipe came from Simply Recipes.

What’s GOOD: if the flavor wasn’t there, it would’t be here on my blog. It was very flavorful, and I loved all the varied textures (tomatoes, corn, rice, then the toppings). And for sure, it was EASY! And I mean that. It couldn’t have taken me more than 30 minutes to start and finish. That makes it a winner.

What’s NOT: uhm, nothing that I can think of.

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Easy Mexican Chicken and Rice Soup

Recipe By: Adapted a little from Simply Recipes (blog)
Serving Size: 5

2 tablespoons olive oil
1 large garlic clove — minced
1 medium onion — diced
1 1/2 teaspoons dried oregano
1/4 teaspoon salt — or to taste
1/8 teaspoon black pepper — or to taste
15 ounces diced tomatoes — canned, fire-roasted, undrained
6 cups low-sodium chicken broth
2 cups frozen corn kernels — or fresh
1/3 cup rice
2 cups cooked chicken — chopped
GARNISH:
1 cup fresh cilantro — chopped
1 whole lime — quartered, for garnish (1 to 2)
5 tablespoons sour cream
3/4 cup cheddar cheese — shredded
Corn or flour tortillas to serve alongside

1. In a large pot over medium heat, warm the oil. Add the onion and oregano. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Add in garlic, then stir in the salt and pepper and continue to cook for about a minute. Do not let the garlic or onion brown.
2. Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender. (Don’t over cook.)
3. Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if you like.
4. Ladle the soup into bowls and serve hot with a dollop of sour cream on top, then the cilantro and lime wedges on top, and warm tortillas on the side. You could also garnish this with some shredded cheese (cheddar or Jack) and some crisp tortilla chips (crushed). Don’t serve tortillas on the side if you use the chips.
Per Serving: 416 Calories; 21g Fat (38.5% calories from fat); 39g Protein; 34g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 324mg Sodium.

Posted in Fish, Soups, on December 27th, 2017.

shrimp_potato_chowder

Oh – My – Goodness! This soup is just off the charts. When I tell you you need to make this, do you trust me on that?

My friend Cherrie made this soup and brought it to our Christmas cookie baking day a few weeks ago. She said she’d really wanted to try this recipe, and so she brought a big tub of it. She wouldn’t tell Jackie or me what was in it. Of course, we could see shrimp – big, honkin’ ones, most of them bigger than the soup spoon. We cold see onion, potato, and celery and some bell pepper too. Plus some little bacon pieces. And a really rich, creamy soup to go along with it. She said “there’s no cream in it.” We tried guessing – Half and Half? No. Coconut milk? No. Almond milk? No. Non-Dairy Creamer? No. Evaporated milk? No. Is there dairy in it, I asked? Yes, but not what you’d think. Cheese, I said? Nope.

I almost don’t want to tell you – – – but if I do, I think you’ll stop reading right this minute and never go on. And you’ll never make it because you’ll just say no-no, can’t do that. Too rich. Too fattening.

The soup is SO very easy to make – Cherrie found the recipe at allrecipes.com, and made it mostly according to the recipe, although she added some dried thyme, and she DID thin down the soup part with regular milk because it was too thick, she thought.

So, are you ready to hear the “reveal?” It’s cream cheese. Who’d have ever thought to make soup with cream cheese? And yes, it’s rich. And yes, it’s decadent. And YES, it’s fabulous! Well, why wouldn’t it be with cream cheese in it??

I haven’t made this myself – so I’m giving you the recipe exactly as Cherrie made it – using 2 bricks of cream cheese. But that quantity feeds a lot of people. Probably 8 people as a dinner-sized portion. I had the leftovers twice. It’s very filling. I may make this myself . . . and if I do I’m going to use half the amount of cream cheese and use half and half to fill up the quantity of soup part.

This would make a great New Year’s Eve Dinner. My parents, for over 30 years, got together with another couple to play pinochle on that night of the year (other nights too, but almost always on Dec. 31st), and my Mom would make oyster stew. It was their tradition. The score card for their years and years of playing the game was taped to the bottom of the card table and they’d reminisce about previous games and scores. I’m not a fan of oysters, so I wouldn’t be making that, but this would be a great stand-in.

What’s GOOD: the flavor of this soup is a 10 and or a 100, whatever scale you want to use. Is it rich? Yes. But I’d definitely make this myself, though as I mentioned I’d try using half the cream cheese and adding half and half. Do not boil the soup or it will separate. Am sure this would freeze just fine. Don’t over-cook it, either, because you don’t want to dry out the shrimp.

What’s NOT: well, the fat content is about the only thing! Other than that, it’s so worth making.

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

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Shrimp Chowder

Recipe By: Adapted from allrecipes.com
Serving Size: 8

6 slices lean bacon — chopped
1 cup celery — sliced
1/2 cup yellow onion — finely chopped
1/2 bell pepper — chopped
4 tablespoons butter — any color
1 teaspoon dried thyme
16 ounces cream cheese — diced
3 1/2 cups milk — or more as needed
1/4 cup dry white wine
1 large Russet potato — unpeeled, cubed
1 pound shrimp — thawed and drained
1/2 teaspoon salt
Freshly ground black pepper to taste
Chopped Italian parsley for garnish

1. In a large stock pot saute bacon until lightly browned and crispy. Remove to a paper towel and pour off most of the bacon grease. Add to the pot the celery, onions and butter. Saute for 3-5 minutes until the vegetables are translucent. Crush the dried thyme between your palms and add to the mixture.
2. Meanwhile, in another pot simmer the cubed potatoes in water until they are nearly tender. Drain and set aside.
3. To the vegetables add cream cheese and milk; stir over low heat until cream cheese is completely melted.
4. Add cooked potatoes, shrimp, reserved bacon, dry white wine and salt. Heat thoroughly (until shrimp have turned white), stirring occasionally. Add fresh pepper and taste for seasoning. Add more milk as needed to thin it to your desired consistency. Serve. May add chopped Italian parsley on top if desired.
Per Serving: 423 Calories; 32g Fat (69.5% calories from fat); 21g Protein; 11g Carbohydrate; 1g Dietary Fiber; 167mg Cholesterol; 594mg Sodium.

Posted in Soups, on December 11th, 2017.

mushroom_soup_wo_cream

Thrilled with the results of this home made mushroom soup without a speck of cream.

Sometime recently I ordered mushroom soup at a restaurant, and expected it to be a nice little cup with mushrooms swimming in it AND in a creamy broth. Nope. It had no cream in it, and wow, was it good. So I promised myself I’d try to replicate it at home. Couldn’t be that hard, right? I found several recipes, but settled on one from the New York Times, that actually was a pureed soup. That I didn’t want, but I stuck with their recipe for the most part.

The secret to making this is layering lots of flavors – all things complementary to soup, of course. Like shallots, leeks, onions. I bought crimini mushrooms, regular button mushrooms, plus some shiitake. And to help with layering, I used some dried mushrooms. Once I found them at my local market, I had a several choices. Mostly they contained oyster mushrooms and chanterelle. Those were fine – they’re in a tiny little clamshell box. They got soaked in hot water for 30 minutes before I began. Most recipes tell you to use the soaking liquid, but on this little box from Melissa’s Produce, it said NOT to use the water, so I discarded it. Sometimes that mushroom water can taste a little off.

What I have in my refrigerator is a plastic one-pound tub of mushroom concentrate (broth, like chicken broth concentrate). And oh, was it perfect for this. If you can find it in your stores, please use it. Mine is from “Custom Culinary” in Oswego IL. Here’s the link at Amazon for it: Custom Culinary Gold Label Vegan Mushroom Base, 1 Pound. I’ve had mine for at least a year or more and it’s shown no degradation of quality at all.

Chopping up all the fresh mushrooms took awhile, but the 3 different kinds added different texture. One little surprise ingredient is a jot of soy sauce, and I just KNOW it added great flavor. You don’t taste it – there’s not enough in there to do that, but it’s good umami flavor. I simmered the soup for about 45 minutes, cooled it and packaged it up for freezing and left one container for eating. As of tonight, I’ve had it for 3 meals. I just LOVE the flavor of it – love the leeks, the broth, and the tooth of the mushrooms themselves. The original called for a Parmesan rind, but I didn’t bother, although I do have one in my refrigerator. For me, this soup doesn’t need cheese! But a nice piece of toast with some melted Parm on top would be a great little topper for this soup. And, of course, you could drizzle in a little bit of sour cream or cream if you wanted to. I’m amazed at the calorie count (low, really low).

What’s GOOD: for sure the super-over-the-top mushroom flavor. Might be from the mushroom base – don’t know for sure. Love the meatiness of the mushrooms and there were lots in this soup. Freezes well. A keeper.

What’s NOT: you’ll likely have to go shopping for some of the ingredients (leeks, maybe shallots, and the mushroom base, the dried mushrooms and maybe all the varieties of fresh mushrooms too).

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

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Mushroom Soup without Cream

Recipe By: Adapted from a New York Times recipe
Serving Size: 6

1/2 ounce dried mushrooms — prefer porcini, or a mixture of dried mushroom types
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion — chopped
2 medium shallots — peeled, chopped
1 large leek — white and light green part only, sliced lengthwise, then chopped, rinsed well
Salt to taste
1 1/2 pounds mushrooms — (white and cremini) sliced
4 ounces shiitake mushroom — stems discarded, sliced
5 cups low sodium chicken broth — or mushroom stock or vegetable stock
1 bay leaf
2 teaspoons dried thyme — crushed between your palms
Freshly ground pepper to taste
2 tablespoons soy sauce
1 tablespoon dry sherry — to taste (optional) (1 to 2)
1/2 cup low-sodium chicken broth
1/3 cup Italian parsley — chopped (garnish)

NOTE: I use Custom Culinary Mushroom Base – for the recipe to serve 6 I used a heaping tablespoon (plus the water, of course) in lieu of the low sodium chicken broth. It’s available from Amazon.
1. Place the dried mushrooms in a bowl or pyrex measuring cup and cover with 1 cup boiling water. Let sit for 30 minutes. Remove mushrooms and discard the water. (Some chefs use the hydrating water, but most dried mushroom packages recommend discarding the water as it often has “off” flavors.) Chop up the rehydrated mushrooms in small pieces and set aside.
2. Heat the olive oil and butter over medium heat in a large, heavy soup pot or Dutch oven and add the onion, shallots and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
3. Add the broth, bay leaf, thyme, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bay leaf.
4. If desired, you may blend the soup until smooth. Taste and adjust salt, and add pepper and the sherry, if using. Add the extra half cup of stock and heat through, stirring. If the soup seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped Italian parsley.
Per Serving: 215 Calories; 7g Fat (26.7% calories from fat); 15g Protein; 28g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 792mg Sodium.

Posted in Soups, on December 7th, 2017.

sweet_potato_chix_peanut_butter_soup

 Lots of flavors going on in this soup and it’s easy to make. The toppings? Chopped peanuts and chopped cilantro plus a drizzle of cream. I’m SO glad I have leftovers.

Back about 9 years ago I posted this soup and hadn’t made it in the interim. I’d attended a birthday party back then, for my friend Cherrie (I think it was when she turned 50) and her friend Robin (the hostess) served the previous version of this soup. There was no particular reason that I forgot about it – except that when you run a food blog, as I’ve mentioned here before, you always need to be trying NEW soups, not old ones. However, I was entertaining a group of women for an event at my house (10 of us) and didn’t want risk to be a factor – I needed a tried and true recipe. I did make a few changes to the soup, though, so it is slightly different than the old recipe. The friends came to watch a movie (A Man Called Ove) and to have lunch and dessert.

The soup – – it starts out with sweet potatoes. You could use either kind (yellow or orange) but I chose the orange because of color only. The potatoes are coated in peanut oil and roasted. The original recipe called for a boat load of oven-roasted Roma tomatoes – I decided to change that – I used San Marzano canned tomatoes which should be just as good. There’s onion, garlic, curry powder and cayenne in it too, plus chicken broth and coconut milk. And chicken pieces, and peanut butter (a lot, actually, but this recipe makes a lot of soup) plus the toppings. I wanted to have a bit more texture to the soup (because you blend the soup to smooth without the chicken). So, I bought a pound of butternut squash and roasted it in the oven, even broiled them at the last minute to get some lovely caramelization on them, chopped them up and those are kind of hidden underneath the little pile of nuts and cilantro in the picture.

As with most soups, they’re so much better the next day, so I did that and merely had to re-heat the soup and prepare the toppings and I was ready to serve it to my friends. The drizzle of cream wasn’t in the original (you could use a drizzle of coconut milk if you wanted to be more authentic). You don’t taste the peanut butter, which is surprising since there was 3/4 cup of it in the soup. I’ve added my new photo to the old post since the photo I had before wasn’t all that great. Boy, I’ve come a long way taking photos for my blog!

What’s GOOD: uhmmmm, this soup is so delish. Love the smooth texture, but also the toppings – the crunch of the peanuts particularly. You could easily make this vegetarian if you want to, by using vegetable broth and no chicken. The soup itself is thick (hearty). You could try different toppings if you prefer to. Freezes well.

What’s NOT: there are a variety of steps to make this – roasting the sweet potatoes and the butternut squash (ideally do those at the same time, or use only sweet potatoes and no butternut squash). I have a good Vitamix blender which did a really good job of smoothing out the soup, but you could use an immersion blender too.

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Senegalese Sweet Potato and Peanut Soup with Chicken

Recipe By: Originally from Emeril Lagasse, but adapted
Serving Size: 10

1 1/4 pounds sweet potatoes — yellow or orange
12 ounces butternut squash — (approximate) seeded, peeled, cut into 1″ pieces
1/4 cup peanut oil — divided uses
3 tablespoons curry powder
1 1/2 cups chopped onion
2 large garlic cloves — minced
1/4 teaspoon cayenne pepper — (use more if you’d like)
1 1/2 quarts low sodium chicken broth
28 ounces canned tomatoes — San Marzano type
3/4 cup peanut butter — smooth type
20 ounces coconut milk — use full fat
2 teaspoons salt — or more to taste
3/4 teaspoon white pepper — or more to taste
2 1/2 pounds boneless skinless chicken breasts
GARNISH:
4 tablespoons fresh cilantro — minced
1/2 cup chopped peanuts
10 tablespoons heavy cream — or coconut milk

NOTE: the butternut squash is used as a garnish, not to be pureed into the soup.
1. Preheat oven to 400°F.
2. In a large bowl place the sweet potatoes that have been cut into large chunks. Use a small part of the oil to coat the pieces and pour out onto a parchment-lined baking sheet. Do the same with the butternut squash on a separate baking sheet.
3. Roast the sweet potatoes and butternut squash for about 45-50 minutes until they’re just fork tender. Remove and set aside to cool. Remove skins from the sweet potatoes and discard.
4. In a large pot, use the remaining oil and heat it until it begins to shimmer. Add the curry powder and gently saute it for 30-45 seconds while the oil bubbles. Do not burn. Add the chopped onion and stir frequently as the onion softens, 3-4 minutes. Add garlic, cayenne, then the chicken broth. As it heats to a simmer, add the peanut butter and stir well, breaking up the pieces. Add the coconut milk, canned tomatoes and the reserved sweet potatoes and bring soup to a full simmer, reduce heat, cover and cook for about 10 minutes. Add salt and white pepper to taste. Puree soup in a blender until smooth, or use an immersion blender in the soup pot.
5. CHICKEN: Cut the chicken breasts into bite-sized pieces. Coat with peanut oil, salt and pepper and bake them for about 10 minutes at 350°F. You can use the same baking sheet you used for the sweet potatoes. Do not overcook – you want them to be just barely cooked through. Remove and cool. Add to the soup, or keep them separate and add a portioned amount to each bowl.
6. BUTTERNUT SQUASH: Even though you’ve cooked the butternut squash, it’s nice to have the small pieces caramelize. Just before serving, chop the squash into small bite-sized pieces and place on the same parchment-lined baking sheet and broil them until the edges have begun to brown.
7. TOPPINGS: Prepare the minced cilantro and peanuts. When serving, scoop about 1 1/2 cups of soup into a wide bowl, add the caramelized butternut squash pieces, chicken (if you didn’t add it into the soup before), chopped peanuts and cilantro. Use a soup spoon and drizzle a tablespoon of cream or coconut milk around each serving.
Per Serving: 628 Calories; 40g Fat (55.0% calories from fat); 43g Protein; 30g Carbohydrate; 7g Dietary Fiber; 86mg Cholesterol; 1043mg Sodium.

Posted in Soups, on October 6th, 2017.

chilled_yellow_sq_soup_thai_flavors

Do you like Thai food? I sure do, yet I don’t have it often. There’s a tiny hole-in-the-wall Thai restaurant near me that serves very authentic (I think) Thai food with whatever degree of heat you can handle.

In this little Thai restaurant the husband works the front, and the wife does a lot of the cooking. I need to go there more often. I love their Pad Thai, probably the most common American Thai restaurant specialty. Lots of carbs, however.

So, I digress . . . I had decided to make some more yellow squash (cold) soup, and when I began I wanted to use up some fresh ginger I had, semi-withering in a kitchen counter bowl. With that, my mind turned to the Thai green curry paste I have in my refrigerator. Love the flavor it adds to things. So rather than repeat what I’d made before, I decided to make this version a little Asian. A little Thai.

The soup was so easy to make – onion in oil, added the squash, some garlic, Thai green curry paste, the fresh ginger, then some chicken broth (or you could use coconut milk) and I let it simmer for about 20 minutes until the squash was super-tender. Cooled it on my countertop for a little bit, then whizzed it up in my Vitamix blender until smooth. I added in some salt, pepper, lemon juice and sour cream. That was chilled down overnight and as I’m writing this I had it for my lunch today, that little bowl up top. Actually I had 2 bowls of it. It was so refreshing for a hot summer day. It’s still summer where I live in SoCalifornia.

You could use any kind of garnishes – cilantro is a must, however, then you could add toasted sesame seeds, pumpkin seeds or sunflower seeds. Or no seeds at all. Whatever floats your boat. The sour cream adds a lovely silkiness to the soup. You could add milk, or soy milk instead. Or some Greek yogurt too. Any of the above. This soup is versatile. I like just a little bit of texture to the soup, but not much. Use your own judgment about that too. If you’d like to, cut off the stems of the cilantro and add those into the soup at the beginning. It will add flavor without the green from the leaves. I didn’t think of it, or I would have! Altogether lovely soup. The curry paste doesn’t add enough flavor that you can distinguish curry (honest) and the ginger adds just a tiny bit of flavor AND a tiny bit of heat. Or maybe the heat was from the green curry paste. I’m not sure. Altogether good, though.

What’s GOOD: this soup is so easy to make, though it’s best if it’s refrigerated overnight. It will meld the flavors and get it plenty cold. Use your own choice of garnishes. This is not a thick, heavy soup at all – probably wouldn’t satisfy for a dinner, but it was fine for my lunch with a cookie afterwards. Low calorie, even with the sour cream. This soup isn’t going to knock your socks off with flavor – by that I mean the soup is subtle, mild, as you’d expect using yellow squash.

What’s NOT: nothing at all. You could serve this warm, but if you do, make sure you do NOT bring the soup to a boil – the sour cream will separate and make the soup curdle. Not attractive!

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Chilled Yellow Squash Soup with Thai Flavors

Recipe By: My own concoction
Serving Size: 6

2 tablespoons olive oil
1/2 yellow onion — chopped
3 pounds yellow squash — chopped coarsely
2 garlic cloves — minced
1 tablespoon fresh ginger — diced
5 cups chicken broth
1 tablespoon green curry paste
1/2 cup sour cream — or full-fat yogurt
1 1/2 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
1/2 cup cilantro — minced
1/2 cup sunflower seeds — or pumpkin seeds (optional)

1. Saute onion in olive oil for 3-5 minutes until onion has softened. Add squash, garlic, green curry paste, fresh ginger and chicken broth. Bring to a simmer and cook for about 15-20 minutes until the squash is tender.
2. Set aside to cool for 15-20 minutes. Add sour cream and lemon juice, then pour the soup into a blender and puree until smooth. Taste for seasonings, adding salt and pepper as needed. Refrigerate for several hours or overnight.
3. Taste again for more salt or pepper, then pour 1 1/2 cups (each serving) into a bowl and garnish with cilantro and seeds, if desired. If serving warm, do not boil the soup or the sour cream or yogurt will separate and curdle.
Per Serving: 238 Calories; 16g Fat (58.4% calories from fat); 10g Protein; 16g Carbohydrate; 6g Dietary Fiber; 9mg Cholesterol; 657mg Sodium.

Posted in Soups, on September 22nd, 2017.

green_minestrone1

Just plain vegetable soup, but all green, and with a modicum of Italian seasonings. And good Parmigiano cheese on top.

When I got home from my road trip a week ago, I didn’t crave salads (my usual lament) because I’d had lots of salads on the trip. What I craved was soup. And vegetables. Eating out almost 3 meals a day (a couple of times Cherrie and I had an ice cream cone for lunch when we’d had an ample breakfast) you learn soon enough that most restaurants don’t serve vegetables. A few here and there, but mostly restaurants serve carbs along with protein. We ordered a side veg a couple of times (to share) and often Cherrie and I shared an entire meal (a salad and entrée both) which worked really well. We enjoyed dessert just a couple of times, aside from the aforementioned ice cream cone treat we had twice.

So, once home, a trip to the store gave me all the makings of a green minestrone, a soup I’ve been wanting to make forever.

This soup – I had it once, in northern Italy, at least 25 years ago. I’d gotten a bout of food poisoning, actually, and was really quite sick (from some fresh mozzarella at a roadside diner). I visited a pharmacy and they’d given me something which helped, but they confirmed my food poisoning diagnosis and suggested it would take about 2 weeks to work itself through. About 10 days later, we got to Northern Italy, and I finally thought I could tolerate some soup, and the waiter suggested their green minestrone. Oh my, was it ever delicious. Except for 7-up, toast and yogurt, I’d hardly eaten a thing, so maybe it was my frame of mind, or just that I was feeling slightly better. That soup – that glorious fresh green taste – has stayed with me all these years. I’d researched green minestrone recipes some years back and found a couple, and just hadn’t gotten around to trying either of them. Until now.

green_minestrone2As is usually the case, when I start making soup, I improvise. I used the recipe only as a guide to add my vegetables of choice. Maybe this soup should be titled Green and White Minestrone, because there are lots of white ingredients in it (onion, nearly white carrots, fennel and the mostly white leeks).

parmesan rindsOne thing that’s unique in this recipe is the addition of Parmigiano-Reggiano cheese rinds. You save those, don’t you? I have about 2 years’ worth of them in my cheese bin (probably better to freeze them, but I might never find them again if I did that), and two of them went into this soup. Once they’ve expended their lovely essence to the soup, you scoop them out and throw them away.

I tried to time the vegetables so they’d all be perfectly cooked through (barely). Generally it worked – if you are so inclined, remove the vegetables when they’re nearly done, then add the others, until you have everything to the perfect point of done-ness, then add them back in just long enough to warm through. There’s a little bit of pasta in this soup – you can add however much you’d like. I guessed mostly at the quantities of each item. I like the frozen peas to be bright green – they add a nice fillip to the top of the soup – I always add them almost like a garnish. If you rinse them under the hot water tap, they’ll all defrost and be warmed through.

Once you’ve scooped portions into bowls, add the hot peas, the minced parsley, the grated cheese, and lastly a little drizzle of EVOO. Perfecto!

What’s GOOD: well, if the flavor wasn’t good, I wouldn’t be posting it – I loved all the green veggies, and the broth was extra special because of the Parmesan rinds in it. Just remember – a vegetable-laden soup will be only as good as the broth you cook it in. I use Penzey’s chicken broth concentrate, which I think has tons of good flavor. Altogether good soup. Even though it’s still like summer here in SoCal, I gulped down the hot soup and savored every bite. I love the toppings too.

What’s NOT: hmmm. Lots of chopping and mincing, I suppose, but get someone to help and it’ll be done in no time.

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Green Minestrone

Recipe By: Loosely based on several online recipes for this kind of green minestrone
Serving Size: 8

2 tablespoons olive oil
2 large leeks — white and pale-green parts only, chopped
2 large fennel bulbs — finely chopped
1/2 large yellow onion — finely chopped
2 celery stalks — thinly sliced
1 1/2 pounds zucchini — trimmed, diced
1/2 pound brussels sprouts — cleaned, quartered
12 ounces fresh asparagus — trimmed, chopped
6 cups low-sodium chicken broth
2 Parmesan rinds — (for flavoring)
2 small carrots — use yellow, if possible
Kosher salt and freshly ground black pepper
1 tablespoon dried oregano — crushed in your palms
1/2 cup pasta — your choice (small)
1 cup frozen peas — defrosted
1 1/2 cups Italian parsley — (lightly packed) very finely minced
Shaved Parmesan (for serving), use ample
A drizzle of EVOO on top

1. Heat oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add broth and Parmesan rinds, then add the dried oregano, brussels sprouts, zucchini and carrots; bring to a boil, reduce heat, and simmer until vegetables are not quite tender, about 5 minutes. Add asparagus and pasta and cook for about 5 minutes.
2. Taste vegetables to make sure all are tender; season well with salt and pepper. Remove Parmesan rinds and discard. Rinse the frozen peas under hot water and add to the soup, just long enough to warm them.
3. Taste soup for seasoning, scoop 1 1/2 cups per bowl and garnish with fresh parsley and lots of grated Parmesan. Then drizzle the top of the soup with EVOO.
Per Serving: 172 Calories; 6g Fat (24.9% calories from fat); 15g Protein; 27g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 117mg Sodium.

Posted in Soups, Uncategorized, on September 6th, 2017.

chilled_yellow_squash_soup

Uh, huh! More chilled soups in my repertoire. This one using yellow squash and chicken broth. With so few ingredients I was amazed at how flavorful it was.

My new favorite thing – chilled soups from easily accessible summer produce. As I write this I’m still finishing up eating a batch of chilled zucchini soup (my second batch in recent weeks). In the interim I attended a kind of a cooking class (sans recipes, what’s up with that?) where they made a raw cucumber soup. I’m not quite so fond of that kind (raw) – I prefer the cooked one.

This soup, though, came from a class taught by Susan Vollmer, who used to own a cookware store here in my county, but she closed it down (mostly, she says, because Amazon cut into her business too much) and is retired. But occasionally she gives a class in her home. It was a very warm day, and Susan was in and out of her kitchen door many times tending the barbecue, but first she showed us how she made this soup and then gave all of us a bowl. I have all the ingredients in my refrigerator as I write this, to make a batch.

It’s a very simple recipe, and yet it has plenty of flavor. Perhaps it depends on what kind of chicken broth you use – the more flavorful – the better the soup. Yellow squash doesn’t have a ton a flavor (does zucchini have a little more flavor? I don’t know . . . just wondering) so you need the other ingredients (chives, chicken broth, sour cream) to have enough. I don’t mean to sound “down” on this soup – I actually liked it a lot, and I love yellow squash. Someone mentioned in the class – have you noticed that you no longer see the crookneck – apparently the growers have bred that aspect out of it – now you see both zucchini and yellow squash lined up like soldiers. Usually next to each other.

So, this soup – yellow squash and white onion cooked together in some olive oil, then the chicken broth is added and the mixture is cooked for a brief time – it doesn’t take squash long to cook anyway. Susan had made the soup ahead of time and had used her immersion blender to puree it. She prefers it just slightly chunky, so the immersion blender did a fine job of it. Then she added lemon juice (plus more later on when she tasted it), sour cream, salt and pepper. It was chilled down for several hours (OR, you can eat it hot) and served with a little dollop of sour cream and more bright green chives on top. I slicked the bowl clean.

What’s GOOD: the overall taste is lovely – good for summer, or good even in the winter, served hot. The toppings kind of make the dish, and the lemon juice is an important aspect of the flavor profile. Be sure to use enough. Keeps for about a week, too, and it should freeze just fine. For me, a 2-cup portion makes a really nice lunch (it’s very low in calorie, too).

What’s NOT: nothing that I can think of.

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Chilled Yellow Summer Squash Soup

Recipe By: From a cooking class with Susan Vollmer, 2017
Serving Size: 6

1 tablespoon olive oil
1 1/2 pounds yellow squash — grated
2 tablespoons chives — chopped
2 tablespoons white onion — minced
2 1/2 cups low-sodium chicken broth
1/2 cup sour cream — or full fat yogurt
1 tablespoon lemon juice — (may need more)
salt and pepper to taste
GARNISH:
1/4 cup sour cream — or full-fat yogurt
1 tablespoon chives — minced

NOTE: This soup may be served either chilled, or hot. If heating it, do not allow it to boil after you’ve added the sour cream, but keep it just below a simmer.
1. Heat oil in a large saucepan. Saute the squash and white onion for 3-5 minutes. Add broth, chives, then bring to a boil and simmer for about 5-10 minutes.
2. In two batches, puree the soup in a blender or preferably use an immersion blender in the pan itself.
3. Refrigerate soup until well chilled, at least 3 hours. If serving this hot, the soup will benefit from sitting a few hours in the refrigerator to blend the flavors, before reheating.
4. Whisk in the sour cream, lemon juice, salt and pepper. Taste for seasonings – add more lemon juice if needed. Ladle into small bowls and garnish with a dollop of sour cream and chives on top.
Per Serving: 118 Calories; 10g Fat (61.0% calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 34mg Sodium.

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