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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2023, I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

Tasting Spoons

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

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Posted in Soups, on May 20th, 2015.

 

ginger_basil_turkey_meatball_soupHere it is, May, and in SoCal, it’s been downright cold. So soup was the order of the day.

Since returning from my trip, it’s taken me awhile to catch up on all the blogs I read. I hate to tell you how many. At least 50. And some of them post multiple times a day, like Food52 and AppAdvice. But Dorie Greenspan only posts once in awhile, and when I saw this recipe for soup, it just leaped out of the screen saying “fix me.” Dorie wrote this up in her Washington Post column. So, even though I wasn’t feeling good, or maybe it was really because I wasn’t feeling good (as I’m writing this, I’ve been down sick with a bad cold for about 5 days) anything soup + chicken (or turkey) sounded good to me.

It did require a trip to the grocery store – I needed numerous fresh veggies (I used fresh mushrooms, a bag of baby spinach, and a fresh bag/pack of broccoli, snow peas, and carrots). I also needed fresh ginger and  enough shallots to measure 1/2 cup. And, freshly ground turkey and riccotta cheese and Thai rice noodles. Plus fresh mint and fresh cilantro. Actually, that was a lot, but I made it a quick trip in and out.

First you make the meatballs – the ground turkey (the store didn’t have the dark turkey mix, only light), ricotta, ground ginger, fresh garlic (I probably used more than the recipe called for – isn’t garlic supposed to be good for a head cold?). Eggs are added to bind the mixture together, along with some bread crumbs, salt and pepper, fresh lemon zest and the shallots. Dorie recommended using a cookie scoop to make the meatballs because they’re sticky – they do require a little bit of light rolling in your palms to make them round and you drop them into the 10 cups of chicken broth. I used my Penzey’s soup base for the broth, and I also added a little dollop of the mushroom soup base I have in my refrigerator just because it’s full of flavor. I had to cook the meatballs in 2 batches, about 12-14 of them in each batch. They don’t want to touch or they might attach to each other. The broth is kept at a very low simmer, and the meatballs cook in about 10 minutes. Then they’re removed. The broth, at this point, is a bit cloudy from little tiny pieces of things from the meatballs. Dorie suggested you can strain it at this point. I didn’t. Too lazy. Meanwhile, I prepped all the veggies (the bag-packed mixed veggies needed some chopping, the box of crimini mushrooms sliced, the herbs minced). Meanwhile you soak some Thai rice noodles. This was the first time I’d used Thai rice noodles (she recommended Taste of Thai, which I found at the market). They’re soaked for 20 minutes in hot water, then cooked in a separate pot for 4 minutes before being added to the soup.

The only thing I’ll tell you about rice noodles is that they go from cooked just right to sludge in a matter of half a minute. So watch them carefully as you cook them for 4 minutes. Since the noodles are long, I chopped them some after soaking them (to make them mouth-manageable) and I didn’t use anywhere near as much as Dorie did – 8 ounces makes a lot of noodles. Fine for a family with carb-hungry children, but I didn’t want that much. I was in it for the meatballs and the vegetables! I’ve left the recipe below as-is, so you can decide if you want to use that much of the rice noodles.

The veggies are added in (carrots first if you want them to be mostly cooked through) and lastly the meatballs to just heat through. It all came together pretty easily. You serve it with ample fresh herbs (I used cilantro and mint), a drizzle of sesame oil (yum) and you can add some sriracha sauce too, and soy sauce if you’re so inclined. Do taste for seasonings – my soup needed more salt and pepper.

What’s GOOD: the word that comes to mind is FRESH. Loved all the veggies and the little drizzle of sesame oil at the end gave it a lovely hint of Asia. Choose veggies you like – carrots add nice color. The fresh herbs are a must – don’t NOT do that part as they impart lots of flavor. The meatballs are, well, turkey meatballs. Good. Not exactly exceptional, but good. Certainly this soup is super-healthy. The only fat in it is what might be in the chicken broth, the tiny bit in the ground turkey and the tiny jot of sesame oil at the end. Make sure your chicken broth is flavorful, otherwise it will be a bit ho-hum.

What’s NOT: nothing in particular. The meatballs take a little bit of time to make, but only about 15 minutes. If you buy ready-to-cook veggies, it’s pretty easy, really.

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Ginger, Cilantro and Garlic Turkey Meatball Soup

Recipe By: Dorie Greenspan’s recipe from her column in Washington Post, 2015
Serving Size: 6

2 1/2 quarts low sodium chicken broth
2 large eggs
1/2 cup ricotta cheese — (full fat) excess liquid drained
1/2 cup shallots — finely chopped, or onion, rinsed in cold water and patted dry
1/2 cup chopped fresh cilantro — or basil
1/4 cup bread crumbs — plain dried {I used fresh, whizzed in the food processor]
2 cloves garlic — finely chopped
1 teaspoon grated ginger root — peeled, grated
Finely grated zest of 1 lemon
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 pound ground turkey — preferably organic (light or dark meat; may substitute chicken)
8 ounces rice noodles — (dried) such as Taste of Thai straight-cut thin rice noodles (you can opt to not use it all)
4 cups vegetables — sliced and/or shredded mixed vegetables, such as carrots, onions, broccoli, sugar snaps or snow peas, mushrooms, cabbage, mustard greens, kale and spinach
Kosher salt
Freshly ground black pepper
1/3 cup fresh herbs — chopped, such as cilantro, basil, parsley and/or mint, for serving Sriracha (optional)
Soy sauce (optional)
Toasted sesame oil to drizzle on top (optional)

1. For the meatballs: Bring the broth to a boil in a large pot over medium-high heat, then cover the pot and reduce the heat to medium-low while you put the meatball mixture together.
2. Use a fork to break up and lightly beat the eggs in a large bowl. Add the ricotta, shallots or onion, cilantro or basil, bread crumbs, garlic, ginger, lemon zest, salt and pepper, stirring to blend. Add the ground meat; use the fork and then your clean hands to turn and gently combine the mixture, which will be sticky.
3. Use a medium cookie scoop (one with a capacity of about 1 1/2 tablespoons) — my favorite tool for this — or a tablespoon measure to scoop out 24 to 30 portions. Roll them between your palms to shape into meatballs.
4. Uncover the pot of broth; drop in the meatballs, adjusting the heat as needed so the broth barely bubbles at the edges; cook for about 10 minutes, turning the meatballs over once, until cooked through. (Depending on the size of your pot, you might have to do this in batches.) Use a slotted spoon to transfer the meatballs to a large bowl. The meatballs sink to the bottom when first added; as they cook they rise to the top.
5. After the meatballs are done, the broth will be a little murky. If you’d like it to be clearer (I always do), line a strainer with dampened cheesecloth (or a triple layer of dampened paper towels) and pour the broth through. Rinse out the pot and return the broth to it.
6. For the soup: Put the rice noodles in a large bowl and cover them with very hot tap water. Soak for 20 minutes, replacing the water after 10 minutes.
7. Bring a large pot of water to a boil over high heat. Just before you’re ready to serve the soup, drop in the soaked noodles; cook until tender, about 4 minutes (but NOT any longer than that). Drain. (This step will help prevent the noodles from absorbing too much of the soup broth.)
8. Meanwhile, reheat the broth over medium-high heat; once it comes to a boil, reduce the heat to medium. Drop in the cooked meatballs; let them warm through for 5 minutes, then stir in the 4 cups of vegetables and cook for 5 minutes or until they are tender. (If you’re using carrots, they’ll remain slightly firm.) Taste, and season with salt and pepper as needed.
9. Divide the noodles among deep soup bowls. Ladle over the broth, meatballs and vegetables. Scatter the herbs on top, and, if you’d like, let everyone have a go at the Sriracha, soy sauce, toasted sesame oil or olive oil. Serve hot.
Per Serving: 422 Calories; 11g Fat (23.4% calories from fat); 37g Protein; 43g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 1381mg Sodium.

Posted in Chicken, Soups, on March 18th, 2015.

lemony_chix_orzo_soup

 

There’s still a minimal amount of cooking going on at my house these days. I’m going to cooking classes occasionally, and I’m reviewing books, and I am cooking, but I’m not doing much cooking that’s all that noteworthy. Worthy of a blog post, anyway. But this soup, oh gosh, is it ever good. Such comfort food, good for cold weather and something to come in from the rain to enjoy.

Actually my daughter Sara and I made this several months ago. I realized that I’ve had the recipe up in my browser for a good long time and hadn’t ever transferred the recipe to my software (MasterCook). Then I went looking for the picture I’d taken of it. Couldn’t find it. So, the credit goes to Bon Appetit, whence the photo came, from the article they did on this soup years ago.

An equally long time ago – a couple of years ago, I’d think – I wrote up another recipe with a similar title (Lemon Chicken Soup with Orzo) , from my friend Linda. It’s a thick soup with oodles of orzo in it. This one is completely different – it’s a more brothy soup, with very little orzo, but enough that you know it’s there. It’s a very flavorful broth (from canned stock), and it has big shreds of chicken meat. And celery and leek, and a lovely sprinkling of fresh dill when it’s served. The day Sara and I made this at her home in San Diego, we were trying to make 2-3 dinners on a Saturday so she’d have some things already made for busy school nights with her family. We had this for dinner that night, and we just couldn’t get enough of it. It’s the lemon juice that makes it – and there’s almost nothing made with lemon juice that I don’t like – so it was a given I’d be head of heels in favor of this soup.

It’s not hard to make – just buy a leek, some fresh chicken thighs (or breasts), have celery on hand, chicken broth, and then some dill. Don’t forget the dill – it’s essential. Oh, and the lemons, obviously.

What’s GOOD: everything about this soup is delicious. As I mentioned, the lemon flavor was what struck me first, and I loved the fresh dill too. Hearty, but not thick. Remember, it’s a brothy soup. No cream or dairy in it. Healthy soup too, but you’d never think it because it’s so flavorful.

What’s NOT: nary a thing. I loved this soup. I have a small Ziploc bag in my freezer right now – Sara sent me home with one portion. I need to find it. I’m not making a whole lot of headway at cleaning out my freezer.

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Lemony Chicken and Orzo Soup

Recipe By: Bon Appetit, April, 2013
Serving Size: 4

1 tablespoon olive oil
1 medium leek — white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
1 celery stalk — sliced crosswise 1/2-inch thick
12 ounces chicken thighs without skin — boneless (or use chicken breasts)
6 cups low-sodium chicken broth
Kosher salt — freshly ground pepper
1/2 cup orzo
1/4 cup fresh dill — chopped
Lemon halves (for serving)

1. Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
2. Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
3. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
Per Serving: 226 Calories; 9g Fat (29.3% calories from fat); 29g Protein; 22g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 117mg Sodium.

Posted in Soups, on February 20th, 2015.

cheddar_ale_soup_shallots_bacon

What’s more comforting than a hot, steaming bowl of creamy soup? This one would be right at home in a British pub. Some beer cheese soups are more broth-oriented. This one’s milk and cream with broth also, but it’s loaded with flavor from the onion, carrots, celery and shallots – oh, and how could I forget? The bacon! Of course, the bacon flavors everything. So does the ale. Make it you must.

Once in awhile I crave this kind of soup. It’s been awhile since I had beer cheese soup (years, actually), but when I saw this recipe in my to-try collection the other day, I decided it really needed to be made. Next month I’m hosting a tea for a group of lady friends – not a “real” afternoon tea kind of thing – this one’s a soup, scones, dessert and tea kind of lunch meal. And I thought since I’m going to teach these ladies how to make a proper pot of tea (that’s part of the event – it’s a fund-raiser – and I thought they all ought to know how to make a traditional pot of tea), I might as well make the menu a bit more British inspired. I’ll have to make this soup again when it’s time. This batch I’ll probably eat up in the next few days. It’s SO good.

Many years ago I wrote up an entire post about making a proper pot of tea – a “praw-per” tea, the British way. My dear friend Pamela (and her late husband Jimmy) befriended us, my DH and me, in a pub one evening in Ilminster, a small town in SW England, and we became friends. This was waaaay back in 1981. We stayed with them many times over the years, and on one occasion Pamela taught me how to make tea. She had a particular blend of tea that she combined herself. Her belief is that you must have some portion of a tea combo a smoky tea – like Lapsang souchong. [By the way, did you know that Lapsang Souchong is the oldest tea known and that it’s smoked over pine wood?] I’m not so crazy about smoky tea, and never all by itself. Pamela’s personal mixture was: 1/4 smoky tea, 1/4 English Breakfast, and 1/2 Darjeeling. That combination I like, though, so I may have to buy some of those varieties for my tea event – just so I can have everyone taste it. My guess is that most Americans (without a Chinese background or a very strong interest in tea) hardly know about smoky teas. I have all of those teas in my stash, but haven’t used any of them in years and years. Some websites say tea should be thrown out in 2 years, but some people have used tea more than 20 years old and they thought it was fine. A taste test will need to be done.

Pamela and Jimmy were very particular about their tea, so over the years I learned more and more about it. In years past when I had a lot of trouble sleeping, if I woke up in the middle of the night and would decide I had to get up, not just toss and turn, I’d quietly pitter-patter to the kitchen, bundled up in a warm robe and fuzzy slippers, light a fire in the fireplace sometimes, and I’d make a pot of tea, in the Pamela fashion. I might read, or watch TV, or sometimes I’d play games on my computer. I don’t think Pamela ever had Earl Grey (she would frown terribly at the thought, I’m sure, but it’s probably my favorite). She didn’t like floral-flavored teas. On one trip to England I bought some Lady Grey tea, which is a take-off on Earl Gray, but a little less bergamot (I think), the bergamot being the addition that makes Earl Grey distinctly different. For my event I’ll probably serve 3 kinds of tea, the above mix, Earl Grey and maybe an herbal tea for those who don’t like black tea or caffeine.

Well, I got sidetracked talking about tea. Let’s get back to the soup. With me – as I write this anyway – still wearing my special boot – I thought this soup would be easy to make. Well, it wasn’t hard really, but it sure took more time than I’d anticipated, so my foot was aching by the time I was done. I should have done the vegetable prep earlier in the day, but as it was, I was up and down about an hour. I used my Vitamix to puree it. First I tried my immersion blender, and should have done it BEFORE I added the cheese. It stuck to the immersion blender, which took a brush to remove once I got to cleaning it. I gave up on the immersion blender because it wasn’t doing a good job. Anyway, whatever you do, make it really smooth. After 6-8 minutes of using it the immersion blender, there were still lots of pieces of things in the pot, so the regular blender was the way to go.

The original recipe I got from Williams-Sonoma, but I altered it some, adding some things, and taking out some things. Bacon was my addition (oh, and a good one). I didn’t add the paprika called for, nor did I add cayenne. Could have, I guess. Another recipe suggested a couple tablespoons of sherry at the end, but mine was plenty ale-tasting already and I didn’t think it needed sherry. I think I added an extra carrot – no biggie. I purchased an 18-ounce bottle of ale – I had to carefully peruse the shelves for an ale, not just a beer. According to the write-up about the recipe, it’s the hops in the beer that’s needed, so I found one that said the hops were prominent. I’m not sure I’d do that part again – but then, I’m not a beer drinker. If you are, then by all means go for the hops-forward style.

What’s GOOD: well, the flavors first and foremost. You definitely taste the beer/ale, the cheddar and the BACON. Loved that part for sure. I used some sharp American cheddar and some Irish sharp cheddar (both white cheeses, not yellow, otherwise you’d end up with a very orange colored soup). You need to cook it long enough to get the booziness out of the soup, then add the dairy at the last. Altogether delicious. Don’t know that it will freeze – it might separate if you did that. So plan accordingly. The other things that make the soup are the garnishes – the bacon and crispy shallots. The soup doesn’t have any texture once you puree it, of course, so the bacon and shallots add a bit of that. You could also serve it with some croutons. That, too, would be a nice addition.

What’s NOT: nothing really – just plan about an hour of prep and cooking, then the pureeing, then the cheese and reheating. Have everything else all ready once you start the puree process. Or make it earlier in the day and reheat. That would work fine too.

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Cheddar and Ale Soup with Crispy Shallots and Bacon

Recipe By: Adapted from a Williams-Sonoma recipe
Serving Size: 6

3 pieces thick-sliced bacon — finely chopped
4 whole shallots — thinly sliced
1 pound white potatoes — (if using red potatoes, peel them)
1 whole yellow onion
2 stalks celery
3 whole carrots — peeled
1 clove garlic — minced
1/4 cup all-purpose flour
1 teaspoon sea salt
2 cups whole milk
1/2 cup heavy cream
1 1/2 cups low-sodium chicken broth
12 ounces beer — ale, hops forward style
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
12 ounces Cheddar cheese — shredded (sharp, white – not yellow cheese)

NOTES: If you use a lighter style beer it won’t have the punch as much as if you use a hops-forward ale. Next time I might use a lighter style than the imported ale I purchased. Your choice! The original recipe called for more flour and less fluid, but I thought it was too thick, so have cut back on flour and added more milk in this recipe.
1. In a frying pan over medium heat, render bacon until cooked through and light golden. Remove to paper towel, but retain fat in the pan. Add the shallots to the bacon grease and cook, stirring once or twice, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer to a bowl and set aside.
2. Cut the potatoes into 1/2-inch cubes; chop the onion, celery and carrots and add to the pan along with the garlic. Add the chicken broth, bring to a boil and reduce the heat to medium-low, and cook, stirring, until the onion, celery and carrots have softened and the potatoes are almost tender, 7-10 minutes.
3. In a jar combine the milk and all-purpose flour then shake until combined with no lumps, then slowly add to the soup mixture, along with the heavy cream and the beer/ale, stirring as you do so. Bring to a simmer and cook until mixture returns to a simmer, whisking frequently. Add salt, Worcestershire sauce and mustard. Allow soup to cook, keeping it still just below a simmer, if possible (it may separate if you actually boil it). Cook for 5-10 minutes maximum.
4. Puree the soup in batches in a stand blender. You can use an immersion blender, but it won’t get it completely smooth and it will take a long time. Reheat just until steaming. Add in the cheese and cook, stirring, until the cheese has just melted, 2-3 minutes. Taste for seasonings (salt) and add more broth or milk if you think it’s too thick. It thickens up as it cools.
5. Garnish with the crispy shallots and bacon and serve at once. If you want to be especially fancy, add some croutons on top too.
Per Serving: 511 Calories; 33g Fat (57.8% calories from fat); 25g Protein; 29g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 880mg Sodium.

Posted in Chicken, Soups, on November 26th, 2014.

Easy soup in the slow cooker - chicken chili soup with a bit of bittersweet chocolate

Without a doubt, this soup could be made with leftover turkey – in which case you wouldn’t need to use the slow cooker. But the flavors are lovely. Simple to make. Hearty for a cold night.

Making this soup was a milestone for me in more ways than one. If you’re not a regular reader of my blog, you won’t know that I’ve been suffering from plantar fasciitis in my left foot, and the most painful thing I do is stand still. So standing at my kitchen counter is painful.

When I do stand there, usually for just a very short time, I put more weight on the other foot, which then makes my right hip talk to me. I also try putting more of my weight on the ball of my foot, which doesn’t hurt. But that isn’t exactly comfortable for any length of time, either. Anyway, I’ve purchased another pair of the shoes that are so much better (Brooks Glycerin 12’s) and now I’ve added in two more things: Aetrex arch supports (which have a cloud-like feeling to me) and Feetures cushioned socks. Those have made a huge – and I mean huge – difference in my walking ability. Even some of the standing-still ability as well. Of course, if I’d lose 50 pounds, my foot might not hurt so much.

I’m tired of eating out. Not that I’ve done that every day – I don’t. I’ve dug things out of the freezer lots of nights. I had more of that fabulous Moroccan Harira Chicken Soup, that I can’t get enough of, some lentil soup I made many months ago, before my injury to my foot, and I’ve defrosted some pork chops and have managed to stand long enough to cook those in a skillet. I’ll make some fresh vegetables – love Brussels sprouts with dried cranberries and a tiny bit of maple syrup drizzled in at the end. Or zucchini and onion with thyme. Nothing very exciting for veggies, but they’re something I can do without too much standing. I visit my local Mexican place once a week. And I buy any number of things at Trader Joe’s. I’ve poached salmon in my Lekue case on a number of occasions because it’s done in the microwave. And I stick a few veggies in there too, so it’s a meal in one. I discovered an ancient bag of soup in my frozen Soup Library that was made in 2009 – a Mexican Black Bean Sausage Chili. Oh my goodness was it delicious. I ate it 3 nights in a row. Who says frozen food doesn’t taste good after a year. I thought it was great, and it was 5 years old! I also make myself an omelet for dinner once in awhile. If I have a big lunch out, then I eat salad (often one from Trader Joe’s ready-made ones, my current favorite being Chicken Citrus Salad) or soup, or even cold cereal on occasion.

All that story leading up to the fact that the other night I WANTED to cook. That’s the other milestone. Since Dave died (8 months ago now), my interest in cooking has been only because I needed to feed myself. The joy of cooking had completely vanished. I won’t say that I didn’t enjoy eating the food I ate, I just didn’t want to cook it and if I cooked, it wasn’t fun at all. This particular morning, though, I thought about what I’d like to have and felt that I’d be able to do something in my small crockpot. I went to one of my crockpot cookbooks and found this one. I had all the ingredients, so that made the decision very easy. What appealed to me was beef stew, but I didn’t have any beef chunks in the freezer, so that idea went down the drain. I did have chicken, though. I almost always have chicken breasts and thighs on hand.

So with this recipe I’m celebrating the fact that I wanted to cook and that I was able to stand up at the kitchen counter long enough to do the food prep. Hooray! I had 2 pounds of boneless, skinless chicken thighs. I cut them up into large-ish bite-sizes. I sautéed the onions, added the garlic in at the end, sort of browned the chicken, then added in everything else and let it slow cook for about 2 1/2 hours. The recipe said 6-8 on low, 3-4 on high. Well, that didn’t work for me – this soup was completely done in about 2+ hours on low. I went online and read another website with this recipe (which came from Andrew Schloss’s Art of the Slow Cooker: 80 Exciting New Recipes). Others commented that the chicken was dry after that many hours, so I’d definitely not leave this to cook all day. Chicken thighs do have a lot more moisture, but chicken breasts would probably be done in an hour. You could slow it down by using chilled chicken broth, chilled canned tomatoes, etc.

Based on info I found in the comments at that website, I added a large can of tomatoes and more chicken broth. For myself, and because I’d added more liquid volume to it, I also amped up the spices just a little – rounded the teaspoons for all of them. I added regular grocery-store chili powder, which doesn’t have much heat – use your own judgment about that for you and your family. If I served this again, I might also add just a little bit of frozen corn (just to give it some color). Corn isn’t necessary, but it would be a nice addition. I’ve added it into the recipe below even though I didn’t use it. The chocolate – well, it wasn’t noticeable, to me. I think it would need more than an ounce. Someone else used chocolate chips, chopped up some.

What’s GOOD: how easy and quick it was to put together. You do need to sauté the onions (which gives them more flavor). My small crockpot allows me to sauté in the pot. I took out the onions then added in the chicken, then added all the ingredients (except the cilantro and chocolate added at the last). It was really delish. For a quick meal you could do this on the stove and it would be ready in about 30 minutes, I suppose. I decided to use the slow cooker because I was going to be gone for awhile in the afternoon (went to a movie). When I got home the soup was done to perfection.

What’s NOT: this isn’t really complex chili – although by adding your own type of chili powder (ancho? New Mexico?) it might change the flavors some. I was completely satisfied, though, for a quick dinner. I now have frozen half of it and will eat the rest for another 2 meals. If you’re feeing 6 hungry people, it might not be enough. Add another can of beans perhaps?

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Chocolate Chicken Chili Soup

Recipe By: Adapted some from Art of the Slow Cooker by Andrew Schloss
Serving Size: 6

2 tablespoons vegetable oil
2 pounds boneless skinless chicken thighs — cut in 1/2″ cubes
1 large onion — finely chopped
4 cloves garlic — minced (yes, really 4)
1 1/2 teaspoons ground cumin — preferably ground from whole seeds toasted in a dry skillet
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
2 teaspoons chili powder — your choice of type, mild to hot
1/2 teaspoon ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground pepper
3 teaspoons flour — (optional)
2 cups low-sodium chicken broth
28 ounces diced tomatoes — preferably fire-roasted, with their juice
15 ounces canned white beans — drained and rinsed
1 cup frozen corn — (my suggestion)
2 ounces bittersweet chocolate — broken into pieces or chopped finely
2 tablespoons fresh cilantro — with more for garnish

Note: I did all of the cooking of this in my slow cooker as it has a saute setting. Then I added in all the ingredients (except cilantro and chocolate) and brought it up to temp (still on the saute setting), then I reduced the heat to slow-low.
1. Heat the oil in a large deep skillet and saute the chicken until it looses its raw color, about 3 minutes. Transfer to a 5-6 quart slow cooker.
2. Add the onion to the oil remaining in the skillet and saute until tender, about 2 minutes.
3. Add the garlic, cumin, oregano, thyme, chili powder, cinnamon, salt, pepper, and flour and stir until the onion is evenly coated. Cook for 1 minute, stirring constantly.
4. Add the broth and tomatoes and stir until the liquid boils and thickens. Transfer to the slow cooker.
5. Add the beans (and corn, if adding), cover and cook for 2-3 hours on high or 3-4 hours on low. My soup was done in about 2 hours.
6. Reduce the cooker to warm. Add the chocolate and cilantro and stir until the chocolate melts, about 2 minutes. Serve immediately with additional cilantro on top or hold on warm for up to 2 hours. Serve with cornbread, biscuits or flour tortillas.
Per Serving: 430 Calories; 21g Fat (40.1% calories from fat); 37g Protein; 35g Carbohydrate; 8g Dietary Fiber; 120mg Cholesterol; 725mg Sodium.

Posted in Soups, on September 19th, 2014.

cantaloupe_gazpacho

Well, I can’t seem to stop blogging. I made this soup the other day and I just had to share it with you. It’s awesome. Trust me.

With a withering cantaloupe on my kitchen counter, I knew I couldn’t eat it all – not even half. Since I made that so-delicious watermelon gazpacho a couple of weeks ago, I was open to using the cantaloupe in a cold soup. I searched on the ‘net and found this recipe. Gazpacho is defined as a cold soup usually made with raw vegetables, but there are variations, obviously. And we mostly know of tomato-based gazpacho. Which is a lot of work unless you use canned tomato juice (which I never really liked – too salty).

cantaloupe_gazpacho_small_glassesI altered the epicurious recipe some from the original because of the comments left by a couple of people. I added rice wine vinegar (not the seasoned type), and used a lot less salt. The recipe calls for some red onion. I had a nice big, fat bulb-ended green onion, so I used that instead. Either would be fine, I’m sure. I used about 1/2 of a fairly big hothouse cucumber (it called for a small whole one). So, use your own judgment about the quantities. I could barely taste the cucumber (nice) and was aware there was some raw onion in it, but it was quite subtle. As you make it, start with less onion, and/or cucumber – you can always add more. Taste as you go. I didn’t feel like going out in the dark to find mint in my garden, so I served it plain. Am sure the mint would have added a nice touch. The flavor is so smooth and just plain “nice.” If I had another cantaloupe right now I’d be making another batch. Do use a RIPE melon.

Just make it, okay?

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Cantaloupe Gazpacho

Recipe By: Adapted by me based on reading comments from the recipe at epicurious
Serving Size: 4

1 medium cantaloupe — (peeled, seeded, chopped) – I used a Tuscan melon
1/2 hothouse cucumber — (peeled, chopped)
2 tablespoons red onion — chopped, or 2-3 green onions (white part)
1/2 teaspoon kosher salt
1/3 cup extra virgin olive oil
2 tablespoons rice wine vinegar (not seasoned)
Thinly sliced fresh mint for garnish

Notes: Will serve more than 4 if serving in 2/3 cup servings.
1. Purée cantaloupe, cucumber, onion, salt until smooth. Add a tablespoon or so of water if the melon doesn’t puree well.
2. With motor running, drizzle in olive oil; season with salt. Serve gazpacho chilled, topped with thinly sliced fresh mint.
Per Serving: 215 Calories; 18g Fat (73.2% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 248mg Sodium.

Posted in Soups, on September 4th, 2014.

watermelon_gazpacho_feta_crema

All the superlatives I could possibly use – they all apply here. Fantastic, delicious, yummy, amazing, off the charts. The kinds of words that people who advise bloggers to NOT use because they’re over-used . . . well, I’m using them anyway. The other thing I say is: MAKE THIS NOW!

The recipe came from this month’s issue of Bon Appetit. It intrigued me immediately because: (1) I love gazpacho; (2) it uses mostly watermelon (which is a whole lot cheaper than buying several pounds of ripe/heirloom tomatoes); (3) it’s definitely different. Here on my blog there’s another fruit-based cold soup – strawberry gazpacho. But gosh, buying a bunch of strawberries just to make cold soup is also an expensive proposition. But watermelon – hey – it’s relatively inexpensive.

I bought a small seedless watermelon and surprisingly, you don’t use all that much – I didn’t even use half of it to make the full recipe. There are a few tomatoes in this brew, but they don’t predominate – it calls for one large beefsteak. I didn’t have that – I had 2-3 smaller ones and a handful of yellow grape tomatoes. All were ripe and had good flavor – that’s all that matters. The soup mixture goes into a blender – the watermelon, tomatoes, cucumber, jalapeno (use a small one or half if you’re at all sensitive to heat), sherry vinegar and salt (I didn’t add any). That gets whizzed up until it’s a smooth puree. Easy. Chill.

Then you make the garnishes – some chopped up watermelon and cucumbers. The first time I had this I did as the recipe indicated – chunks of both. The 2nd time I cut the garnish into very tiny little chunks (see photo). I think they were easier to eat that way. I also added those things on TOP, so you could see them. The crema stuff is nothing but crumbled Feta (I use Trader Joe’s sheep’s milk one in the blue & white box), some yogurt (or sour cream) and some milk to thin it out so it’s just about pourable. That’s IT. You can make everything ahead – a day ahead even.

I’m going to have to make this again before the summer is gone – it’s just that good. It’s NOT all that sweet – you’d think it would be, but it’s not. Trust me on that part.

What’s GOOD: everything about it is good, plus you can make it the day ahead. The watermelon has a subtle flavor – you don’t really realize it’s watermelon – you might think it’s all tomatoes. The Feta Crema was particularly good – you stir it around in the soup eventually. Altogether wonderful. Do note that it’s 161 calories per serving!

What’s NOT: nothing at all.

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Watermelon Gazpacho with Feta Crema

Recipe By: Bon Appetit, 8/2014
Serving Size: 6

1 pound watermelon — seedless, rind removed, coarsely chopped (about 3 cups)
1 large beefsteak tomato — coarsely chopped
1 whole hothouse cucumber — peeled, coarsely chopped
1 whole jalapeño — seeds removed, sliced (small)
2 tablespoons olive oil
2 tablespoons Sherry vinegar — or red wine vinegar
Kosher salt & pepper to taste
1/4 cup almonds — sliced
2 ounces feta cheese — preferably French sheep’s milk, crumbled (about 1/2 cup)
1/4 cup Greek yogurt, full-fat — or sour cream
3 tablespoons whole milk
2 cups watermelon — seedless, finely minced
1 cup hothouse cucumber — peeled and finely minced
Olive oil (for serving)
Flaky sea salt (such as Maldon)
Freshly ground black pepper

1. Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth. [If you’re sensitive to chiles, use a very small or half of a jalapeno.]
2. Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
3. DO AHEAD: Gazpacho can be made 1 day ahead. Keep chilled.
4. Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, about 7–9 minutes. (Alternatively, you can do this step in a dry small skillet over medium heat.) Let almonds cool, then coarsely chop.
5. Mash feta into yogurt or sour cream in a small bowl until mostly smooth, then whisk in milk.
6. Divide watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper. DO AHEAD: Crema can be made 1 day ahead. Cover and chill. When I served this, it made about 9 small servings. I forgot to add the olive oil (it wasn’t missed).
Per Serving: 161 Calories; 11g Fat (59.9% calories from fat); 5g Protein; 12g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 118mg Sodium.

Posted in Soups, on July 2nd, 2014.

mexican_fideo_soup

In Mexico, this is a kind of comfort food – maybe like mac and cheese to us, or chicken noodle soup perhaps. It could be made without meat, but usually it’s made with chicken. It’s a great way to use up some leftover chicken that’s already cooked, like a rotisserie chicken. Fideo? Know what that is? It’s a little, tiny pasta noodle – like angel hair. What’s also on top is a Mexican white crumbly cheese, a Mexican kitchen staple – sometimes you’ll see it sprinkled on top of enchiladas.

You may recall that I had a Mexican fideo soup at a Nordstrom Café recently, and vowed I’d research it and find a recipe. There are lots of recipes out there, but I finally settled on this one  from a blog called www.azucarandspice.com that I thought would have more flavor and texture than most of the others. Maribel’s recipe, from her much beloved grandmother Elvira, has lots of little tips and tricks to making it, all of which I included. I did, however, take a few liberties with the recipe – I liked the carrots that were in little cubes in the soup I’d tasted, and although most of the soup was a puree, there were a few pieces of things in the soup I had at Nordstrom’s, so I only blended about  2/3 of the total amount so there was still some texture from onion, celery, leeks and carrots.  I also added a can of enchilada sauce – not traditional – but I thought it added a bit of extra flavor. And lastly, I sprinkled some salty Mexican cheese on top. I used Queso Fresco, but Cotija would be really nice too. Cotija is saltier and a bit drier cheese. They’re both good, however.

What’s fideo? That’s pronounced fih-DAY-oh – and it’s just a tiny little pasta noodle, much like angel hair. Let’s briefly talk about fideo . . . if you have a market with some Mexican staples on the shelves, you might find a cellophane package of pre-cut, short fideo (I did, see photo below). But it’s not necessary to find a Mexican market – just use angel hair pasta and break it up into small 2-inch pieces.

Fideo soup is a fairly easy soup to make – the only different thing you must do, to make it right, toasted_fideoMaribel’s way, is to toast the raw pasta in a little bit of oil. See photo at left. This is the same technique used for making pilaf, when you toast the rice and pasta in oil. That process hardens the pasta a bit, also gives it a nice golden brown color (just be cautious you don’t burn it) and therefore it takes longer to cook. This soup is simmered for nearly an hour after you add the pasta – normally pasta would cook in about 7-8 minutes, but toasted this way, the pasta doesn’t get mushy.

I made a nice, big batch of this, and since it definitely is NOT soup season right now, I packaged it up, except for the single serving I ate that night, and it’s all in plastic ziploc bags in the freezer. It will stay there until the fall when the weather turns cooler. My guess is that every good Mexican cook (maybe even bad cooks) know how to make fideo soup. Not everyone, though, uses all the different steps in this one that make it so good. Thanks to Maribel, you now know how to make it her abuelita’s (grandmother’s) way.

What’s GOOD: it’s just a good, tasty soup – enriched with chicken and the little pieces of pasta. Easy to make – easy to freeze too. Very comfort food. You don’t have to serve anything with it.

What’s NOT: there are a few more steps to this than just pouring in a bunch of raw veggies and adding broth, but it’s worth it.

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Mexican Chicken Fideo Soup

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

1 tablespoon canola oil
2 whole garlic cloves — minced
1 cup yellow onion — chopped
1 cup celery — chopped
1 whole leek — cleaned, finely chopped
56 ounces canned tomatoes — chopped or squished in your hands
1 whole chipotle chile canned in adobo — minced finely
1 teaspoon salt — or more if needed
1/2 cup water
2 tablespoons olive oil
6 ounces fideo pasta — or angel hair, broken into small 2-inch lengths
3 cups chicken broth
3 cups water
1 1/2 cups carrots — chopped in small 1/2″ cubes
10 ounces enchilada sauce — canned (Las Palmas if you can find it)
2 cups cooked chicken — shredded or chopped in small pieces
1/2 cup cotija cheese — or queso fresca (garnish)
1/2 cup cilantro — chopped (garnish)

Notes: If you’d like this soup to have more flavor depth, rehydrate some guajillo or ancho chiles – the dried ones – in water for an hour, then open them, remove stems, seeds and membranes and chop them up – add them all to the blender batch that gets pureed in step #3 below. I didn’t do this when I made it, but next time I will.
1. In a Dutch oven heat the canola oil. Add the garlic and saute for less than a minute (do not let garlic brown or burn). Add the chopped onions, celery and leeks. Continue cooking until the onions turn translucent, about 5 minutes.
2. Pour in the tomatoes, with the juices and chipotle chiles and cook for a few more minutes.
3. Remove from heat and scoop about 2/3 of this mixture into a blender or food processor. Add about 1/2 cup of water. Don’t overload it as it may blow the lid off (from the heat). Puree that mixture and pour it back into the pan.
4. Return pan to the heat, add salt and add some of the chicken broth if needed (if it’s too thick to simmer without burning). Bring to a simmer and allow it to cook while you prepare the noodles.
5. Into a large nonstick skillet pour about 2 T of olive oil. Warm to a medium heat. Add the fideo pasta to the pot and fry until the pasta turns light brown. This will take about 5 minutes depending on the heat level. Keep stirring throughout or the noodles will burn. You want them to be golden brown, no darker.
6. Add the golden brown fideo to the soup and raise the heat to medium.
7. Add the remaining chicken broth and stir well. Let the soup come to a boil and let it bubble for about 5 minutes then turn the heat down to a simmer. Cover the pot.
8. After 15 minutes add 2 cups of water, stir well and cover and continue to simmer.
10. After another 15 minutes add the remaining cup of chicken broth, stir well and cover the pot again up so the soup continues simmering.
11. In 20 more minutes add one more cup of water, cover and let simmer for another 10 minutes. At this point add chicken. Taste the soup and add more salt if needed.
12. Serve hot and garnish with the crumbled cheese and cilantro.
Per Serving: 265 Calories; 12g Fat (39.9% calories from fat); 17g Protein; 24g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 960mg Sodium.

Posted in Fish, Soups, on June 5th, 2014.

poached_cod_tomatoes_toasts

Of the 4 fish recipes I got at the last Phillis Carey class, this was my favorite. It’s something you could make in a jiffy, and as long as your kids like soup and cod, it’ll make them happy too. The garlic toasts just “make” the dish, in my opinion anyway. The broth isn’t a lot – you could make this more into a soup by adding more chicken broth. A nice big chunk of cod with the tomatoes and well, that’s it. Make extra garlic toasts – they’ll disappear.

When Phillis began demonstrating this, someone in the class asked where she’d bought the cod. Like that person, I don’t see cod hardly at all in our markets (California), but they said it came from a local grocery store and she particularly recommended we seek out Alaskan cod. She did say we could substitute mahi mahi, sea bass or halibut (but NOT tilapia or salmon). Sole would work too, but we’d want to roll the sole up into little pinwheels in order to make the whole dish work. I loved it with the cod, and next time I see it I’m buying some. Generally I prefer using fresh fish whenever possible (two exceptions are shrimp and salmon) but I might make another exception here since I think it would work okay.

So here’s the drill: You sauté garlic and red pepper flakes (just a tiny, tiny pinch) in olive oil, then you add canned tomatoes (the good kind, San Marzano brand for sure – Phillis was insistent on that part), then you add white wine, some water – then the aromatics (bay leaves, saffron, salt and pepper) before adding the nice big chunks of cod.

Meanwhile you make the garlic toasts – ideally you’ll allow the oil to sit with the garlic for about an hour so you’ve got some good garlicky flavor – then that’s brushed on the slices of bread, placed on a baking sheet, good Parm is added and it’s baked for 8-10 minutes. Serve the fish with the tomato broth and stand a slice of bread up in the bowl, leaning on the side. You definitely want to dip the bread into the broth. Altogether delicious.

What’s GOOD: the flavors just work – the saffron, the bay leaf, the good San Marzano tomatoes. A very low calorie dish providing you don’t gorge on the bread (which would be easy to do).

What’s NOT: nary a thing. Well, you’re not getting any vegetables in this dinner (remember, tomatoes are a fruit). Serve some quick cooked green beans as an appetizer maybe?

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Poached Cod with Tomatoes and Saffron

Recipe By: From a cooking class with Phillis Carey, 2014
Serving Size: 4

2 tablespoons olive oil
2 cloves garlic — thinly sliced
1/2 teaspoon crushed red pepper flakes
14 1/2 ounces canned tomatoes — drained, whole, crushed in your hands (use San Marzano brands)
1/4 cup dry white wine
1/2 cup water
2 bay leaves
1 pinch saffron threads
Kosher salt and freshly ground black pepper
20 ounces cod fillets — skinless (4 pieces) – or use sea bass, mahi-mahi, or halibut. Do buy Alaskan cod if available
CHEESE TOASTS:
1/4 cup olive oil
2 cloves garlic — minced
5 ounces french bread — 4 pieces, thinly sliced, cut in half
1/4 cup Parmigiano-Reggiano cheese — grated

Note: calorie count is a little high/off because of the vague term of “french bread, thinly sliced.”
1. Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
2. Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5–7 minutes; season with salt and pepper.
3. Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook). Remove lid 2-3 times and baste the fish with the poaching liquid.
4. TOASTS: combine olive oil and garlic and allow to rest for about an hour. Brush oil on bread slices and set on baking sheet. Sprinkle cheese on top and bake at 375°F for 8-10 minutes or until toasted and cheese is melted. Serve with fish – cut pieces in half and prop pieces around edge of bowl.
4. Gently transfer cod to shallow bowls and spoon poaching liquid over.
Per Serving: 449 Calories; 24g Fat (49.1% calories from fat); 32g Protein; 24g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 540mg Sodium.

Posted in Chicken, Soups, on June 3rd, 2014.

moroccan_harira_chix_soup

Zippadee-doodah! Not only was I glad to be back in the kitchen again, but oh, what a good recipe I’m sharing with  you today. It’s low in fat, hearty, and really high in the flavor department. It is great to make ahead, good to freeze too. And wonderful comfort food.

Even though I have some posts already in my queue, I just couldn’t wait to share with you this recipe that I made yesterday. And yes, I know, this really isn’t soup weather. My apologies for that, but when I get a bee in my bonnet about something, it just won’t be stilled.

You’ll remember, perhaps, I posted a few days ago about watching Anthony Bourdain’s CNN show called Parts Unknown where he visits rather oddball places in the world, mostly to sample the food and learn about that country’s food culture. He is such a character – is he an alcoholic, you think? He visited Tangiers, and I was transported back to the day trip Dave and I took to that city (from across the narrow straits at Gibraltar and Spain) back about 15 years ago. And all I remembered was the soup, harira (pronounced just like it looks – hah-ree-ruh) we had for lunch. It was special and full of flavor. I’d totally forgotten about it until I was watching that show. And I could almost taste that soup. I went on the hunt for a recipe. Found several – if you google harira you’ll find several hits. I printed out two in particular and made my own version but with more of it coming from this one at bbcgoodfood.com. The other one was from about.com under their section called Moroccan food.

What makes this different is the group of spices used. Lots of them. Really LOTS of them. The most unusual, perhaps is cinnamon (although you do not taste cinnamon in the finished soup). Also ground coriander, turmeric, cumin seed, ground cumin, ground ginger and some harissa. Now, harissa is perhaps not a common staple in every grocery store, for sure. And I know I had a bottle of it in my refrigerator, but I couldn’t find it. Perhaps it hadn’t gotten used enough and I threw it out awhile back. I substituted red chile paste/sauce (the Thai one) but I think sriracha would work fine too. The ingredients are similar (a variety of red chiles, red peppers – not necessarily hot ones – garlic, sometimes other seasonings, but those are the main ones). And I’m sure if any Moroccan reads this he/she will think it heresy to use anything but a true harissa from Morocco.  You can make your own from this recipe at saveur.

As I began cooking I had a sad moment – my darling Dave would have been hovering around me, and washing dishes (and putting them away) as fast as I dirtied them. I missed his presence. I had to wash dishes three times in the process of making this soup and eating it for dinner last night. Some went in the dishwasher, but not all. He’s chuckling at me, I suppose, saying uh-huh, you miss my dishwashing don’t you? Only one of many things – oodles of things – that I miss about him every single day.

Anyway, I didn’t brown the chicken thighs (boneless, skinless) because I didn’t really think they would acquire all that much flavor from that process. So I sautéed the vegetables (onions, celery, leeks) in a bit of oil. There’s another interesting step here. Mostly I toss out parsley stems and cilantro stems, but here, you wash both and cut off all the stems from the leaves. Save the leaves for later. Also cut off the little brown stem ends. Those stems of parsley and cilantro I diced up fine with a knife. The food processor might have done it fine, but I’d already put the veggies in the workbowl so I just minced away and added them to the food processor too. All that gets gently sautéed. Then you add the canned tomatoes. Do note that you want to use canned tomatoes in puree, not just tomatoes with juice/water. The puree adds just a little bit of texture to the soup.

Water is added at this point, and I stirred in a little glob of my favorite Penzey’s chicken soup base. Then all the spices get added in, plus the chicken thighs. That mixture is simmered for about half an hour, until the thighs are cooked through. Now, you could use chicken breasts in this – no reason why not – just don’t overcook them – if you cut the breast meat into big chunks, it’ll probably not take more than 10-15 minutes to cook through. Remove as in the recipe. But don’t cook the chicken any further or it’ll get dry – yes, I know, it’s in soup – but it will, trust me. Once the chicken is cooked through, remove the pieces to a wide bowl to cool. Then add the lentils to the soup and simmer that for about 20 minutes, then add a can of garbanzo beans (or cook your own). At that point add back in the chicken that you’ve shredded by hand, or diced and minced to suit you. Taste it for seasonings. Add more water maybe.

I didn’t want a soup that was heavy-laden with carbs (the garbanzos and lentils) but you could easily add more if you’d prefer. A serving of about 1 1/2 cups is ample for dinner, with a dollop of Greek yogurt on top and some cilantro leaves.

What’s GOOD: oh my goodness, everything about this soup is good. Mostly, I think it’s the spices that make it different/good. It’s just abounding with flavor. Good for a family meal, good for freezing. Altogether wonderful, okay? Make it. Now. This is going onto my Carolyn’s Favs list if that’s any indication of how good it is. There is some heat in this soup, but you can vary it by using more or less of the chile paste.

What’s NOT: nothing, unless you don’t like lots of spices.

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Moroccan Harira Chicken Soup

Recipe By: Adapted from a couple of internet recipes.
Serving Size: 7

1 large onion
4 stalks celery
1 medium leek
1 bunch cilantro — cut the stems off and save them
1 bunch parsley — cut the stems off and save them
2 tablespoons canola oil — or olive oil, or clarified butter
28 ounces canned tomatoes — in tomato puree, and include the juices
3 cloves garlic — minced or smashed
8 cups water — or more if needed
2 teaspoons Penzey’s chicken soup base
1 1/2 tablespoons cumin seed
1 tablespoon ground cumin
1 1/2 tablespoons ground ginger
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon harissa — or other hot chile paste, like sriracha
2 teaspoons salt — or more to taste
1 teaspoon freshly ground black pepper
1 1/2 cups cooked garbanzo beans — drained, rinsed (if using canned)
3/4 pound boneless skinless chicken thighs — (leave them whole)
1/3 cup lentils — (use more if you want a more hearty soup)
1/2 cup Greek yogurt, full-fat, a garnish
parsley and cilantro leaves for garnish

Notes: Use canned tomatoes in tomato puree, not just water/juice. Either whole if possible, but chopped tomatoes will work. If using whole you’ll need to gently squeeze them to break each tomato into smaller pieces. The tomato puree gives the soup a bit more heft and flavor both. The soup I remember eating in Tangiers was more “soupy” than this – merely add more chicken broth or water to this mixture if you’d like it that way. As is, it’s a fairly hearty bowl of soup. You can add more lentils and/or garbanzo beans if you’d prefer. What I had in Tangiers had only lentils, and not many of them. It may also have had a little bit of rice in it, but not much of that either. Moroccans make it with all three, sometimes combined, sometimes only one (lentils, garbanzos, rice). You can use chicken breasts, if preferred. Just don’t cook them very long, shred them, and add back in and don’t cook the chicken further.
1. Chop up the onion, celery and leeks into chunks. Cut off the little brown ends of the cilantro and parsley, then cut the stems off and mince them up finely with a knife (you’ll add the leaves later in the recipe). In a food processor add the vegetables, plus the parsley and cilantro stems. Pulse until the veggies are chopped up, but not fine.
2. Heat the oil in a large Dutch oven. Add the vegetables and saute until the onions have begun to turn translucent, about 3-4 minutes. Add the canned tomatoes and their juices, the chicken soup base, garlic and the water. Bring to a simmer. While it’s warming up, add all the seasonings including all the parsley and cilantro leaves, saving some cilantro leaves for the garnish.
3. Add the boneless, skinless chicken thighs (whole thighs) and once the mixture is simmering, cover and keep over low heat for about 25 minutes, or until the thighs are tender. Using a slotted spoon, remove the chicken thighs to a large bowl and allow to cool about 20-30 minutes.
4. While the chicken is cooling, add the lentils to the soup and simmer for about 20 minutes, JUST until the lentils are soft, but have not begun to fall apart.
5. Shred the chicken meat into small pieces about 1 1/2 inches long and add back into the soup mixture. Add the canned garbanzo beans (rinsed and drained) and taste for seasoning.
6. Serve in wide bowls (about 1 1/2 cups per serving) and add a dollop of Greek yogurt on top and garnish with cilantro.
Per Serving: 267 Calories; 11g Fat (34.4% calories from fat); 17g Protein; 29g Carbohydrate; 7g Dietary Fiber; 42mg Cholesterol; 1067mg Sodium.

Posted in Soups, on February 26th, 2014.

rancho_gordo_brown_tapary_bean_soup

It’s been some years now that I’d been reading about Rancho Gordo beans. About how they’re just the best out there. Fresh dried. Premium beans. Heirloom beans and worth the price to mail order them. I had to find out, and this is the first soup I’ve made from them.

You’ve probably read about them just as I have. Rancho Gordo. A company out of Napa, California. They are a small company with a mission – from their website they explain . . .

Heirloom beans are the foundation of Rancho Gordo. I remember the first time I ate a Rio Zape and was shocked at how much better it was than the average pinto bean. I did a little more research and soon realized that I hadn’t even scratched the surface. There are hundreds of heirloom beans waiting to be discovered. My thinking is the best way to save these beans is by eating them and letting people see that even though the yields are lower and they aren’t as uniform as industrial red kidneys, they are more than worth the bother. [. . . from Steve Sando, founder of Rancho Gordo]

My friend Cherrie agreed to share the order with me – I think I bought 4 varieties of their heirloom beans. I read about all of them and decided to try a few first before I placed another order. They produce lots of different types, and when they run out; well, they’re gone until next season. As I make anything with the other varieties I ordered, I’ll tell you about it. As of this writing, the beans are $5.95 a pound, and they charge a flat fee of $10-12 to ship, so it’s best to buy several and make that shipping fee count.

brown_tepary_beans_dried

Each package weighed a pound. So with sharing, I ended up with 1/2 pound, which was just fine for my first heirloom bean soup.

I wrote a note on the baggie about the tepary bean – on the shipping packet it said they were a meaty bean, great in salads, to look for debris and to use a simple preparation. Also it said they’d keep until 2015.

On their website it says this about the tepary bean:

Teparies are indigenous to North America and were developed by Native Americans to be drought-tolerant. Higher in protein and fiber than other beans (which are already super foods), what more can you ask for in food? Flavor and texture? You got it! The small beans plump up a bit but keep a meaty, dense texture. Can you tell we’re smitten? The beans are savory but the white version tends to be slightly sweet. Tepary beans look like lentils but they have nothing in common with lentils other than their small, compact size. In fact, they take as long to cook as an average-sized bean.

So, I made soup. I allowed the beans to soak in cold water overnight. I drained the water off and added them to the soup I started. I made the soup in my new Breville Risotto Cooker, on the slow cooker/low setting – this after I’d sautéed some onion, added garlic for just a minute, then added a bunch of stock. Now, I happened to use Penzey’s soup base because I always have it on hand. I used pork, but chicken is probably more common. I had a ham hock from our Berkshire pig that had almost NO meat on it, but it provided ample flavor, which was a good thing. I added dried thyme and dried oregano too, plus a big can of tomatoes and let that sit in the slow cooker for a few hours. I kept testing the beans because no way was I going to let them over cook and get mushy! I wanted texture, and that’s exactly what I got.

What’s GOOD: love the chewy texture of the bean. If you overwhelm it with spices or seasonings, you’re not going to taste the bean at all, in which case you might as well use a grocery-store red bean. These are slightly smaller, kind of flat-ish, which is why they describe them as lentil-like, but only in appearance, not in taste or cooking. I liked these beans a lot and I’d order them again when/if I do place another order. The soup was delish – good for a cold winter’s day. Nothing exceptional; just good, old-fashioned stick-to-your-ribs simple soup.
What’s NOT: for some, buying mail order dried beans may sound ridiculous (and expensive). But I’m always interested in buying things that are DIFFERENT, and these surely fit that description.

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Rancho Gordo Tepary Bean, Ham and Tomato Soup

Recipe By: My own concoction
Serving Size: 6

8 ounces dried beans — Rancho Gordo Brown Tepary type (or see note below)
2 tablespoons grapeseed oil
1 large onion — peeled, chopped
2 cloves garlic — chopped
2 teaspoons dried thyme — crushed between your palms
2 teaspoons dried oregano — crushed between your palms
4 cups chicken stock — or pork stock, approximate (I use Penzey’s soup base)
1 pound ham hock
56 ounces canned diced tomatoes — with juices
Salt and freshly ground black pepper to taste

NOTES: I used Rancho Gordo brand beans because I had them on hand – they’re an heirloom, premium dried bean. You can use any kind of dried red bean or white, but not lentils or split peas. This is a fairly brothy kind of soup. If you like, you may add more beans from the get-go. If you want to, remove some at the end and mash or use an immersion blender just a little bit to give the soup some thicker texture. You may also add a variety of other vegetables like zucchini, green beans. You could also add about 1/2 cup dried pasta 10-15 minutes before serving.
1. Wash and rinse the beans under running water to find and discard any debris. If time permits, soak the beans overnight in cold water. Drain the beans before adding to the soup mixture. Otherwise, soak the beans for an hour in cold water and discard the water.
2. In a large pot warm the oil over medium heat. Add the chopped onion and saute for about 8-10 minutes until the onions are translucent. Add the garlic and continue cooking another minute. Add the thyme and oregano and stir in. Add the beans, stock, canned tomatoes and ham hock. Bring to a boil, reduce heat to low, cover and simmer for about 45-55 minutes, or until the beans are just barely cooked through. Do not over cook them – you want them to have texture.
3. Remove the ham hock and allow to cool on a plate. Pick over the hock and remove any ham meat and chop into small pieces or shreds and add back into the soup. Discard the bone and fat from the hock.
4. Add salt and pepper to taste. Serve immediately, or cool and allow to refrigerate overnight (soup is always better the next day). Reheat to serve. SLOW COOKER: This can be made in a slow cooker, if preferred. Use a low setting if possible and cook for 4-5 hours. If using a high setting, it may take only an hour or two for the beans to cook through if you’ve soaked them first.
Per Serving: 459 Calories; 20g Fat (38.6% calories from fat); 30g Protein; 39g Carbohydrate; 14g Dietary Fiber; 80mg Cholesterol; 2389mg Sodium.

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