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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 December 30th, 2013.

mushroom_potato_cream_soup_poblano_corn_manchego

What this soup has is lots of flavor. It has celery root in it, for one, and mushrooms, and Poblano chiles. Those three things are very much umami flavors in my book, although I don’t know that the umami experts would agree with me except for mushrooms. It has a total of 1/4 cup of cream, and you could easily  use half and half or whole milk if you don’t want the extra butterfat.

I’d intended to maybe use some chicken or turkey in it, but it tasted so darned good without it, I decided to leave it as-is. It was a simple-enough soup to make – I cooked the celery root, potato  and garlic together in chicken broth until they were both fork tender. Then I whizzed it up with my immersion blender – a few extra little chunks of potato aren’t a bad thing. If you really want it to be smooth, put it all in the blender and blend and blend.

While all that was cooking I chopped up a ton of mushrooms (I made a double batch) and roasted two poblanos, let them rest covered with foil, then peeled off all the skin and chopped them up in little pieces. I added dried thyme and the heavy cream. I could have sautéed the mushrooms in butter and made it taste richer, but I already knew it was going to be good, so I just sliced the fresh mushroom_base_custom_culinarymushrooms and added them to the soup. I have a jar of “mushroom base,” a paste that’s just like the chicken base I buy from Penzey’s, except this one came from Surfas, the pro cooking store we have in our area. The corn adds just a little bit of different texture. And I wasn’t so sure I would like the Manchego, but as the saying goes, it was “brilliant” in this soup. I’d definitely use that again. You know, some cheeses don’t melt well – they turn into a kind of grainy texture. Not so with the Manchego, and it has a rather nutty flavor to begin with. It was perfect with this soup.

The recipe doubled makes a lot. We had it for dinner at least twice (3 of us, my cousin is visiting) and twice for lunch as well. I also added some chopped up bratwurst (it was already cooked, so just chunked it up and heated it through). The recipe below shows it without meat, but with optional items. Bacon was also an optional item. I found this recipe online, but I can’t locate the source I used, but she/he (whomever wrote the post I read) had added celery root, which is what attracted me to it. The original of this recipe is on Rick Bayless’ website.

What’s GOOD: the textures and deep flavors in this soup are great. The celery root is indistinguishable, but I think if it weren’t in this, it wouldn’t be nearly as good as it is. The mushrooms add lots of flavor too. And I’m sure the mushroom (soup) base I added in also provided depth of flavor. You can fix this totally vegetarian easily enough. We had it without meat and also with Bratwurst. It’s a real winner of a soup. We all liked it a LOT.

What’s NOT: for me, it’s only that it’s a more carbohydrate-centric soup that I usually make. But celery root is not as carb-heavy as potatoes. The soup is mostly chicken broth (and mushroom broth) with the potatoes and celery root adding some heft to the brothy part.

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Mushroom Potato Crema with Roasted Poblano, Corn & Manchego

Recipe By: Adapted from a Rick Bayless recipe
Serving Size: 4

4 medium Yukon Gold potatoes — (about 1 pound total) cut into roughly 1-inch pieces, or thin-skinned red potatoes
1 pound celery root — peeled, cut in 1″ chunks
3 whole garlic cloves — peeled and halved
6 cups chicken broth — or vegetable broth
2 teaspoons mushroom base — Custom Culinary “Mushroom Base” or other chicken soup base (paste)
1 large poblano pepper
8 ounces mushrooms — sliced 1/4-inch thick, about 3 cups
1 cup corn kernels — fresh or frozen
1 teaspoon dried thyme
1/4 cup heavy cream
Salt to taste
Bratwurst sausage (optional) cut into small bite-sized pieces
1 1/2 cups Manchego cheese — grated
1/4 cup cilantro — chopped, for garnish
2-3 slices bacon, chopped, fried, drained (for garnish – optional)

1. Add the potatoes, celery root and garlic to a medium (3-quart) saucepan, pour in half of the broth and set over high heat. When the liquid boils, reduce the heat to medium-low and simmer briskly until the vegetables are tender, about 15 minutes.
2. While they are cooking, roast the poblano – core the pepper, cut into 3 pieces on the flat sides, and broil 4 inches below the element, turning regularly until blistered and blackened all over, about 10 minutes. Cover with foil and allow to cool. With your fingers, rub the blackened skin off the chiles. Cut into 1/4-inch pieces.
3. When the potatoes and celery root are tender, use an immersion blender to puree the soup base (or use stand blender) and return to the pan. Add the remaining broth, mushrooms, poblano, corn and thyme. Simmer 10 minutes over medium heat.
4. Add cream, then taste and season with salt. Add optional items if using and grated cheese. Stir and heat through. Ladle the soup into bowls and sprinkle with cilantro.
5. Notes: optional versions – though the original soup is vegetarian when made with vegetable broth, it doesn’t have to be. Ham, ham hocks, bacon and chorizo are all wonderful in this soup—start with about 4 ounces. As is crab. The corn can be easily replaced by other vegetables that offer a contrast in taste and texture: small fresh fava beans, peas, 1-inch lengths of green beans. Use about the same volume measure. Can also be made with half potatoes and half parsnips or young turnips, or rutabaga. For the adventuresome: use bacon drippings to sauté a heaping cup of cubed cleaned nopal cactus pieces until all their liquid has evaporated; add them, with the bacon, just before serving.
Per Serving: 544 Calories; 30g Fat (49.2% calories from fat); 36g Protein; 35g Carbohydrate; 5g Dietary Fiber; 84mg Cholesterol; 1775mg Sodium (use low-sodium chicken broth to bring this down).

Posted in Soups, on December 24th, 2013.

butternut_squash_bisque

Well then. Bisque. Most often associated with lobster, I think. And wherever you see the word bisque, it means the base of the soup is cream. Cream and more cream. This one is no exception. I haven’t tried it with half and half – perhaps it would be good – but nowhere near as delicious as this one, using heavy cream.

I think butternut squash is one of the new darlings of the produce world. That and kale. There are any number of butternut squash recipes here on my blog, and most are for soup. This is a new one, from a cooking class with Phillis Carey. She loves butternut squash, obviously. And if you’re fortunate enough to live near a Costco or a Trader Joe’s, they’ve cut them, peeled, them, removed the seeds and stuff and chopped them up for you. Love that! Of course, you pay for the privilege of buying them semi-prepared, but I’m willing to do that. I’m always a bit hesitant with the big butternut squash in front of me, wielding the big huge knife, contemplating that first cut. I’m fearful, is what it is – because the squash is so darned hard, often the knife can slip. I’m always extra careful about that. Hence, I buy the pre-cut packages!

In this version, onion is sautéed, then the squash is added in with broth. After it’s tender, it’s pureed in a blender (immersion type is the easiest) then a roux is added to thicken it up. Lastly you add the cream, fresh grated nutmeg and dried thyme. It’s really quite easy.

BUT, just know that if you use heavy cream (it calls for 1 1/2 cups to serve 8) you’ll be enjoying a whole lot of butterfat! This soup is very rich (obviously), so I recommend it be a small serving with or before a dinner. For me, it’s too rich to serve as a dinner entrée.

What’s GOOD: you definitely get the best-of essence of butternut squash – the cream just brightens the squash flavor. It’s absolutely delicious. Fabulous. And easy. You can make it ahead too.

What’s NOT: nary a thing except the calories (from the cream).

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Butternut Squash Bisque

Recipe By: Phillis Carey cooking class, December 2013
Serving Size: 8 (small servings)

SQUASH:
3 pounds butternut squash — or 3 8-oz bags cubed butternut squash
2 tablespoons unsalted butter
1 medium onion — chopped
6 cups low-sodium chicken broth
ROUX:
6 tablespoons unsalted butter
6 tablespoons flour
SOUP:
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon dried thyme
1 pinch cayenne — (optional)
1 1/2 cups heavy cream — (you could substitute half and half)
2 tablespoons brandy
Salt and freshly ground black pepper to taste

Notes: A very rich soup – serve small portions.
1. SQUASH: If using whole squash, peel, seed and cut into 1-inch cubes.
2. Melt 2 T. butter in a large pot and saute onion. Add squash cubes and stir for 1-2 minutes. Add broth and bring to a simmer. Cook until squash is very tender, about 20 minutes. Using an immersion blender, puree the soup (or do it in batches in a stand blender). (Can be made ahead to this point.) Return soup to the soup pot.
3. ROUX: Make a roux by melting 6 T. butter in a small pan over low heat. Stir in the flour and cook, stirring constantly, until the roux is a DARK BLONDE color, about 8-10 minutes.
4. SOUP: Whisk the roux into the simmering soup until incorporated. Simmer for 10 minutes.
5. Add nutmeg, cayenne (if using), thyme, cream and brandy, season to taste with salt and pepper. Bring to a simmer and serve.
Per Serving: 378 Calories; 30g Fat (64.9% calories from fat); 12g Protein; 25g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 55mg Sodium.

Posted in Soups, on December 15th, 2013.

turkey_cranberry_soup

What intrigued me about this recipe was its use of some of the standard Thanksgiving foods (turkey, cranberries, parsnips, carrots) so I decided to adapt it some and have it be something you could use with leftovers.

What I had was about 1 1/2 cups of left over turkey breast from the Dry-Brined Turkey Breast I roasted the other day. I could have made turkey sandwiches, but I thought it would be enough to use in a soup of some kind. In searching for something else, I ran across the recipe in a soup cookbook and just adapted it to suit me.

I did have to buy fresh parsnips and fresh organic carrots too. The recipe includes potatoes – but I chose not to use them. But afterwards, I wondered if I really should have included them because the parsnip and carrot soup was really quite sweet. Maybe too sweet. So I’ve included the potatoes in the recipe below. The original recipe supposes you’re starting from scratch with the turkey, so it included stewing a turkey leg with all kinds of aromatics. I skipped all that and just made the soup. First you start with the parsnips and carrots, plus the shallot – sautéing them in oil and butter. (If I’d added potatoes they would have been in the mix as well). Both carrots and parsnips are more complex carbs than potatoes; hence I used them and not the potatoes.

Then you add chicken broth, a sprig of rosemary (I used a big one) and thyme (another big one) and some fresh cranberries. Although I had fresh cranberries, I decided to use some of the cooked cranberries (in compote) that I served with the turkey – I added a couple of tablespoons. Once it was cooked through it was pureed in the blender.

Adding some cream and milk to the soup smoothed it out. You’re left with a lovely, fragrant and tasty cream soup and then you add in the additional fresh cranberries and the cooked, cubed turkey. They give the soup some texture. A little garnish of Italian parsley and it’s ready to serve. You could easily adapt this recipe using left over parsnips and carrots, if you happen to have them from your holiday dinner.

What’s GOOD: Comfort food for sure. A nice way to use up some turkey (or chicken). Very different with the fresh cranberries added in – they’re a bit tart  – but a counterbalance to the sweetness of the carrots and parsnips.
What’s NOT: nothing really. It’s a good soup. We both liked it a lot.

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Turkey & Cranberry Soup with Parsnips & Carrots

Recipe By: Adapted significantly from the Covent Garden Soup Company’s Book of Soups
Serving Size: 4

2 whole parsnips — (each about 7″ long), peeled, chopped
4 small carrots — (each about 6: long) organic, peeled, chopped
3/4 pound potatoes — (optional), in larger chunks
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large shallots — peeled, chopped
1 sprig fresh thyme
1 sprig fresh rosemary
1 whole Navel orange — peel and juice
3 cups chicken broth
1/4 cup fresh cranberries — or 2-3 T. cranberry sauce
1/2 cup heavy cream
3/4 cup 2% low-fat milk
1 cup cooked turkey — diced
3 tablespoons fresh cranberries
Salt and freshly ground black pepper to taste
1 tablespoon Italian parsley — minced for garnish

1. In a large soup pot heat butter and oil, then add parsnips, carrots, potatoes (if using) and shallots. Cook over gentle heat until shallots have turned translucent. Add thyme and rosemary (you’ll remove them later, so it’s best to leave them on the sprig), the peel from the orange, chicken broth, the larger amount of fresh cranberries and the juice from the orange.
2. Bring to a simmer, reduce to low and cook for about 20-30 minutes, until vegetables are very soft. Remove herb sprigs and discard.
3. Add the soup mixture (yes, including the orange peels) to a blender and puree until smooth. Be careful of a hot liquid – it may blow off the top. Return soup to the pot.
4. Add cream and milk and the smaller amount of fresh cranberries. Taste for seasonings and bring the mixture to a simmer and cook over very low heat until the newly added cranberries are soft, then add turkey, put lid on pot, remove from heat and allow to sit for 3-4 minutes while the turkey heats through. If the mixture is too thick, add more milk or chicken broth to thin it out. Scoop into bowls and garnish with parsley.
Per Serving: 533 Calories; 28g Fat (46.0% calories from fat); 20g Protein; 53g Carbohydrate; 10g Dietary Fiber; 86mg Cholesterol; 675mg Sodium.

Posted in Beef, Chicken, Soups, on December 9th, 2013.

revised_cabbage_patch_stew

Most evenings I don’t serve any carb with our meal. We just don’t need it. Not that we wouldn’t LIKE to have some, but we know it’s better for us if we don’t indulge in potatoes or rice or some other kind of starch. Even bread. So, this revision was borne of that wish – could we have my old favorite, cabbage patch stew that is usually served with a lovely fluffy mound of whipped potatoes on top?

If you click on the link above, you’ll go to my 2007 blog post about this – one of my all-time favorite family meals. It’s a soupy, stewy kind of dish that I originally got out of a little Betty Crocker cookbook that was given to me when I got married the 1st time in 1962. Looong time ago. It’s SO very easy to make – all in one pan except for the potatoes.

Back some years ago I made a Kalyn’s Kitchen recipe for a kind of cheesy cauliflower dish called Twice Baked Cauliflower that gives you the illusion you’re eating baked (mashed) potatoes with all the trimming like sour cream, bacon, chives, etc. Every time I make those, I think about our friend Lynn (and his wife Sue) who now live in Colorado. Lynn, you see, abhors cauliflower. I served those to him one night – didn’t even mention what it was – he ate it, loved it, and somewhere in the conversation I mentioned cauliflower. Lynn turned a bit blue. CAULIFLOWER? No. That couldn’t have been cauliflower. He simply doesn’t EAT cauliflower. But he did. Now whether he’s ever eaten it since, I don’t know. (Sue, you’ll have to tell me . . . she reads my blog.)

SO, all that said, I decided to lighten up my old favorite by making it with half ground turkey and half ground beef, and then to make the “mashed potatoes” with cauliflower. The only carbs in this dish come from the one can of kidney beans that are also part of the recipe (and whatever little amount of carbs exist in the other vegetables). The beans – I left those in – they’re more complex carbs. As for the cauliflower – just TRUST ME about this – you’ll hardly know you’re eating cauliflower. I’ve re-written the recipe completely below, including the cauliflower mixture. If you eat the cauliflower “mashed potatoes” straight, yes, you’ll probably notice they don’t quite taste like potatoes, but when it’s mixed with the herby, spicy stew mixture, you simply don’t know. It has almost the same texture as mashed potatoes.

What’s GOOD: This is a very healthy meal – especially if you use all turkey or use less. Or no turkey, of course. The combination of veggies just works. What can I say. And the mashed potatoes cauliflower put it into the comfort food category. Make a double batch and freeze the left overs (freeze the cauliflower separately – come to think of it – I’ve never frozen pureed cauliflower so don’t know absolutely how that would be once defrosted – let me know) – that’s what I do.
What’s NOT: absolutely nothing. I love this stuff.

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Cabbage Patch Stew Revised with Cauliflower Mashed Potatoes

Recipe By: Adapted from an age-old Betty Crocker cookbook
Serving Size: 8

1/2 pound ground turkey — dark meat
1/2 pound ground beef — (or use all ground turkey)
2 medium onions — sliced thin
1/2 cup celery — diced
2 cloves garlic — minced
2 cups kidney beans — canned, undrained (one 15-ounce can)
2 cups tomatoes — canned, undrained (one 15-ounce can)
1 tablespoon chili powder — or more to taste
1 tablespoon ground cumin
1 tablespoon Worcestershire sauce
1/4 cup chicken broth
1 teaspoon beef broth concentrate
salt and pepper to taste
1 1/2 cups water
1 1/2 cups cabbage — shredded or sliced thinly
CAULIFLOWER “MASHED POTATOES:”
1 head cauliflower
2 tablespoons milk — or more if needed
salt & pepper to taste
1 tablespoon butter
1/2 cup cheddar cheese — grated (garnish)

1. Brown ground beef and ground turkey over medium heat. Add onions, garlic and celery and cook until vegetables have lost their raw color. Add beans, tomatoes and seasonings (and some water if it appears to be too thick) and continue to simmer for 15-25 minutes, adding the cabbage during the last 8-10 minutes. The original recipe called for the addition of 2 cups of water, but I’d recommend about 1 cup, maybe 1-1/2 cups.
2. Meanwhile, in a saucepan simmer cauliflower florets in water until fork tender. Drain and place in food processor. Process/mash them using the butter, milk and salt & pepper to taste until they are very smooth. This will take longer than you think – keep testing the texture and tasting for seasonings.
3. Serve about 1 to 1-1/2 cups stew per person in large bowls, then add scoops of hot cauliflower on top and garnish with shredded cheese.
Per Serving: 365 Calories; 15g Fat (35.8% calories from fat); 24g Protein; 36g Carbohydrate; 14g Dietary Fiber; 58mg Cholesterol; 190mg Sodium.

Posted in Soups, on November 11th, 2013.

cream_mushroom_soup_parsley_garlic

When I was young – and even into my 20’s if any home cook gave much thought to mushroom soup – what came to mind was Campbell’s Cream of Mushroom. In the 1960’s the canned stuff was all over the place in casseroles, the 60’s being the era of the casserole! I never made a home made version because the canned stuff was just THERE, and it was inexpensive. I fixed the soup – as a soup – now and then too, as well as many a can of Campbell’s tomato soup, made with milk. My mother and dad were crazy about Campbell’s tomato soup. Saturday lunch was often a bowl of it with a toasted cheese sandwich.

Well, here it is 50 years later, and I almost never buy Campbell’s soups any time. (In all honesty, though, I do occasionally buy it because it’s called for in one or more casseroles that I still make – but I usually buy the healthy version; still Campbell’s, though.) Their soups are so full of sodium and probably unhealthy fats. A couple of times in years past I’ve made a home made mushroom soup, but wasn’t particularly crazy about it, so it wasn’t repeated.

Then, you’ll remember a week or so ago I mentioned making a soup from scratch – it was a salmon soup, and I couldn’t find the cookbook. I’d gone to Eat Your Books and a recipe in my own cookbook collection intrigued me. I winged it that time because I couldn’t locate the book anywhere in my house! A week or so later I found it, along with 3-4 other cookbooks on an odd shelf (I’ll blame my cleaning lady – I think she was trying to help and she put the small stack on a shelf in my upstairs office – not a shelf that holds cookbooks, which is why I couldn’t find it). Anyway, it was a cookbook I’d never cooked from. I sat down and read through it and found several recipes I wanted to try.

FYI: The New Covent Garden Soup Company is a small London firm that grew over the course of 20+ years because they produce a superior product. They use the best quality ingredients, and they found a way to market (through grocery stores in England, I think – any of my British readers, correct me if I’m wrong) their fresh soups. They’re packaged in those waxed cardboard containers (like buttermilk and some milk here), and they have a definite shelf life. They’ve published 3 cookbooks over the years, and as I mentioned before, I bought the one I have, the last time we were visiting London – it was laying on a counter in the book dept. at Harrod’s. The book – The New Covent Garden Soup Company’s Book of Soups (incidentally, my copy has a different cover – so am not certain it’s the identical book or just a newer edition, but this one is produced by the soup company) has lots of good, hearty soups, and they include the stories about each one – how they acquired it – from whom, and often with very entertaining and humorous asides. Several recipes intrigued me to try, but the story about this one was the reason I decided to once-again, try making home made cream of mushroom soup.

The headnotes to this recipe in the book say: A simple but classic mushroom soup that is loved by everyone. This is one of the first recipes ever created by Caroline Jeremy, now our Marketing Director, in the kitchen of her flat when she was working as a freelance recipe developer for the soup company back at the very beginning in 1987. The recipe was actually poached by Caroline from an old boyfriend who was obsessed with cooking. They eventually split up because he would not let her near the stove.

Since I think I’m pretty accomplished at making soups, I have no quibble with changing a recipe to suit me, and in this case I did also. Here’s what I changed: (1) I used mushroom stock rather than “vegetable stock”; (2) I added some dried mushrooms soaked in water for extra flavor; (3) I used more mushrooms than the recipe called for (24 ounces rather than 18); (4) I added just a little jot of cream and a little pat of butter at the end; and (5) I didn’t sauté the 2nd mushroom batch in butter – I just threw them into the simmering soup – and that’s why I added the butter on top. Also, I was supposed to add Italian parsley – both IN the soup and as a garnish – but I didn’t have any. That’s why I added the thinnest little sliver of butter on top. I’ve left the parsley in the recipe, though – next time I’ll hopefully have some!

We loved it. It ended up in the frig for a couple of days before I served it – while we ate up left overs. So the other night I took some left over ribeye steak, cut it into tiny slivers, toasted a slice of good country bread, toasted it, layered on the meat, some sliced tomatoes and a bunch of shredded cheddar cheese, broiled it, and served that as an open-faced sandwich along with the mushroom soup. My DH said “wow, this is good.” After dinner he asked “is there more?” I said yes. The recipe is a keeper, I think. I wouldn’t change a thing from my revised recipe – except to add the parsley.

What’s GOOD: the mushroom flavor is definitely “there.” This is not a plain old ordinary creamy  soup with some mushrooms thrown in. It has a perfect cream-consistency (it is thickened with flour, and more than you might think). I liked having something to chew (the mushrooms added in later) – there isn’t anything else to chew since the rest of the soup is pureed. Definitely a keeper.

What’s NOT: really nothing at all. It does take awhile to prep all the mushrooms – my DH bought one of those big boxes of them at Costco (that’s why I used 24 ounces, not the 18 called for). If you want to make this exactly as I have, you’ll have to seek out the mushroom base (I found it at a specialty cookware and food store called Surfas – Custom Culinary Mushroom Base – a 1 lb. jar. It is available online from Surfas. I’m glad to have this available in my frig because I think mushrooms add a great umami flavor to soups, whether it’s a mushroom-centric soup or something else.

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Cream of Mushroom Soup with Parsley & Garlic

Recipe By: Adapted from the New Covent Garden Soup Company Book of Soups, 1998
Serving Size: 6

1 tablespoon unsalted butter
1 large yellow onion — chopped
2 cloves garlic — minced
2/3 cup all-purpose flour
5 cups broth — (I used mushroom base concentrate) or use beef or vegetable
12 ounces button mushrooms — chopped
1 ounce dried mushrooms — (mixed variety) soaked in hot water for 5 minutes [my addition]
3 ounces hot water — (to soak mushrooms, discard after soaking)
3 tablespoons Italian parsley — chopped
12 ounces button mushrooms — (yes, another amount) neatly sliced or chopped
2 cups half and half
3 tablespoons heavy cream — [my addition]
2 tablespoons unsalted butter — added in at the last
Italian parsley for garnish

Notes: If you have shiitake, oyster, or brown mushrooms, do use them since they have more flavor. Otherwise, button mushrooms worked just fine. The mushroom base I used is Custom Culinary Mushroom Base Gold Label available from Surfas online.
1. In a large pot melt butter over medium heat and add onions and garlic. Saute over low heat until onions are cooked, but not browned at all.
2. Add the flour and stir to coat all the onions. Add the stock slowly at first, stirring constantly so you don’t get lumps, then add all of it, stir until it’s a smooth saucy consistency. Add the parsley and fresh mushrooms. Lastly add the dried mushrooms that have been soaked in water and drained (discard the water). Simmer over low heat for 10-15 minutes until the mushrooms are fully cooked.
3. Pour this mixture into a blender and carefully (in 2 batches if necessary) puree until it’s very smooth. Return mixture to the soup pot, add the nicely sliced mushrooms and simmer over low heat for 4-5 minutes until the mushrooms are cooked through. Add the half and half and heat through (do not boil), then stir in butter or place a thin sliver on the soup when serving. Taste for seasonings (white pepper?). Ladle into soup bowls and garnish with Italian parsley. If you used a soup base concentrate it may have sufficient salt and you may need no additional.
Per Serving: 284 Calories; 18g Fat (55.8% calories from fat); 7g Protein; 26g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 44mg Sodium.

Posted in Lamb, Soups, on October 23rd, 2013.

moroccan_lamb_chickpea_lentil_soup

After roasting, grilling or braising a leg of lamb, I never seem to know what to do with the leftovers. One night we had the lamb shawarma in a sandwich (flatbread) as we’d prepared it for the dinner for 8 we did. But I still had about a pound of meat remaining. What to do. Aha! Soup.

Going to Eat Your Books, I quickly found a recipe in my copy of James Peterson’s soup book, Splendid Soups: Recipes and Master Techniques for Making the World’s Best Soups. Peterson, indeed, makes some splendid soups in this book. None of them 2-3 ingredients, however. But I like that. I used his recipe as my inspiration. A few ingredients I didn’t have, so I just punted. I changed a bit the way it was made because I believe that the vegetables you put into the beginning of a soup give out and off all the flavor and texture they have to the broth. And rather than starting with fresh meat (like shanks or stew meat) I wanted to use the leg of lamb bones (that did have a bit of meat attached, but I’d cut off most of the meat – it was added in at the end of the soup making, since it was all cooked). And I prefer soups with more than just beans or lentils – I want more veggies.

So I threw out all those soft and mushy veggies used to flavor the broth and added new ones (onions, carrots and celery). It called for fresh ginger in the beginning too. And some saffron, cinnamon and turmeric. I added curry powder also. I’d saved the broth and drippings from the roasting pan when I made the lamb shawarma, so that went into the pot as well. The shawarma seasonings were somewhat similar to this soup, so I thought they added just a bit more oomph to the flavor.

What I had were tiny yellow lentils, so they went in after the broth was created, but after I’d strained out everything from the broth itself (the bones, ginger chunks, onions, celery, etc.) so it was just flavorful broth at that point. I added beef broth (using my Penzey’s soup base. Then after the lentils were done I added a CAN of chickpeas (drained and rinsed) and new vegetables. I also added a can of chopped tomatoes including the juices. That simmered for a short time, then I added the lamb, all cut up into cubes and some parsley. Full-fat (Greek) yogurt was added. My pot was simmering a bit too vigorously if you examine the photo carefully – so it separated some. It didn’t look very pretty, so I added 1/4 cup of heavy cream to it. Hardly made much of a difference in the consistency, actually. It probably needed more, but that’s all I was willing to add. And it was done. All I did was garnish it and serve in wide bowls along with some home made no-knead wheat/rye bread I’d made, nicely slathered with unsalted butter. Yum.

What’s GOOD: first, it was a good way to use up all that leftover leg of lamb meat. I was happy to have a good use for it. AND, I’m glad I now have a great recipe I can return to in the future! I don’t much like just pieces of leftover lamb heated up as a dinner entrée. The soup freezes well too. I now have 2 ziploc bags (2 servings each) in the freezer for some night when I don’t feel like cooking!
What’s NOT: only the time you have to commit to the long, slow cooking – at least a couple of hours, but it happily simmered away while I did other things in between times.

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Spicy Moroccan Soup of Lamb, Lentils and Chickpeas

Recipe By: Inspired by a recipe in Splendid Soups by James Peterson
Serving Size: 6

About 2 pounds leg of lamb bones (left over from cooking a leg of lamb)
3 tablespoons butter — or more if needed
1 medium onion — finely chopped
1 whole celery rib — finely chopped
1 teaspoon ground turmeric
A 1-inch knob of fresh ginger, sliced in about 5-7 pieces
1 teaspoon ground cinnamon
1 pinch saffron threads
1 teaspoon curry powder
5 cups low-sodium chicken broth — or beef broth, or lamb broth
14 ounces garbanzo beans, canned — drained, rinsed
3/4 cup dried lentils
3 cups canned tomatoes — chopped
3 cups leg of lamb — (left over lamb meat cut from the leg)
VEGETABLES (added toward the end)
1 large onion — chopped
4 ribs celery — chopped
2 whole carrots — chopped
2 tablespoons chopped parsley
1/2 cup cilantro — packed, finely chopped
1 cup Greek yogurt, full-fat
1/4 cup heavy cream — (optional)
Salt to taste Pepper to taste

Note: this soup can be made in a slow cooker; it just will take longer. Add the lentils about an hour before the soup is done along with the new vegetables.
1. In a 6-quart pot, lightly brown the lamb bones in butter. Remove lamb from pot. If the butter has burned, pour it out and replace it with fresh butter. Add the onions, carrots and celery. Stir over medium heat for about 5 minutes and then add turmeric, ginger, cinnamon, curry powder and saffron. Stir for 5 minutes more.
2. Add broth. Cover the pot and simmer gently for an hour. Remove the lamb bones and strain mixture to remove all vegetables, debris and foam. Wash the pot and pour the strained mixture back into the soup pot. Add the new vegetables (onions, celery and carrots), lentils and tomatoes and simmer for about 20 minutes, or until the lentils and vegetables are just cooked through.
3. Add the canned garbanzo beans and the left over lamb meat. Bring to a boil and simmer for 5 minutes. Stir parsley, cilantro and yogurt into soup. Season soup with salt and pepper to taste. Ladle into soup bowls, sprinkle with more cilantro.
– – – – – – – – – – – – – – – – – – –
Per Serving: 600 Calories; 33g Fat (45.8% calories from fat); 41g Protein; 46g Carbohydrate; 14g Dietary Fiber; 100mg Cholesterol; 583mg Sodium.

Posted in Fish, Soups, on October 1st, 2013.

salmon_soup_tom_basil_relish

Having defrosted a nice chunk of salmon, I thought I would grill it and serve it with some kind of salsa or something, but when I asked my DH if that sounded good, he said no, it didn’t (we ate a lot of plain grilled salmon on our recent trip to the Pacific Northwest). So I had to figure out something else to do with it. This is what I concocted.

As a blog writer, I always think it’s important to tell you where a recipe comes from. I’m a reluctant innovator when it comes to cooking. Yes, I do veer off a recipe’s design sometimes, especially if I don’t have an ingredient or two. But more often than not, the first time I make something I make it according to the recipe. I don’t just open the refrigerator (or freezer) door and grab this and that and make it up as I go along.

So I went to that website I’ve told you about before, Eat Your Books, and did a search (amongst my own cookbook titles I’ve input there) for salmon. About the 3rd or 4th entry was a salmon soup. It sounded interesting. From an English cookbook, The New Covent Garden Book of Soups. (The last time we were in London – 10 years ago probably – I bought it at Harrod’s.) Then I went hunting for the cookbook on my cookbook shelves. And couldn’t find it. I dashed upstairs where I have another stack of cookbooks that I don’t use very often, and the most recent additions that came from our 2nd home we sold last spring. Most of the cookbooks that lived there had to find a home here. Nope, wasn’t there, either. Maybe I left that cookbook out there – I did leave a few for the new owners – wasn’t that generous of me  :-\. I thought I left just a few that I didn’t like particularly.

What I did have was the exact title for the recipe – so I did a web search for the recipe. Nope, not there either. What to do? The only thing I had to go on was the list of ingredients. I jotted them down and began to work on my own version of this soup since I had no quantities at all. I improvised a lot – I had onion, and I also added a shallot. I added celery because I think fish type soups always benefit from the flavor in celery. I added thyme as a flavoring as well, since I often like thyme in fish soups and chowders. I think canned tomatoes were listed, but I didn’t want a big 14 oz. can, so I added a can of salsa verde instead. I have some of Penzey’s seafood concentrate, so I used that too. The recipe called for milk, but somehow milk didn’t fit into my idea of a fish and tomato based salmon soup, so I eliminated that. A relish wasn’t even part of it, but I knew the soup contained “tomatoes” and “basil.” It could have been just a couple of small chunked-up tomatoes added into the soup liquid. The basil could have been dried. My mind conjured up a little tiny pile of fresh heirloom cherry tomatoes and some slivered basil carefully placed on top of the salmon cubes. There! A soup was created.

It wasn’t fancy. It didn’t take but about 20-30 minutes to make. The salmon was cut into big 1” cubes and I ever-so gently simmered them the last 5 minutes. I didn’t want the salmon to fall apart – I still wanted to see those big chunks. Everything worked just fine, and the flavor was really good. Not a normal kind of soup, for sure. If you think salmon and soup, likely you’d think chowder first. We did see salmon chowder on more than one menu when we were on our trip. Having used the canned salsa as part of the soup, it actually gave it a lot of zip. If you don’t like chile heat, use canned tomatoes instead.

What’s GOOD: how easy it was to make. Very tasty, filling, satisfying and simple. Just right for a weeknight dinner with some bread and butter. Using canned salsa made the soup pretty spicy, so use your discretion if you don’t like heat. If you like, toast a thick piece of white bread (a country loaf type or sourdough) and put it in the bottom of the bowl, then ladle the soup on top and garnish. I actually added some quartered brussels sprouts to this recipe just to give some added veggies. Most folks don’t like them, so I left those out of what I printed below. Zucchini would be a good substitute.
What’s NOT: nothing, really.  I’d make it again.

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Salmon Soup with Tomato Basil Relish

Recipe By: My own concoction
Serving Size: 4
Note:If desired, toast a thick slice of country bread of sourdough and place it in the bottom of the bowl, ladle soup on top and garnish.

2 tablespoons olive oil
1/2 yellow onion — chopped
2 stalks celery — finely minced
1 whole shallot — finely minced
1 clove garlic — minced
1/4 cup dry vermouth
1 whole bay leaf
3 1/2 cups fish stock — or water + chicken broth concentrate
8 ounces salsa — including juices (your choice on the degree of heat)
3 ounces tomato paste
Salt and pepper to taste
1 teaspoon dried thyme — crushed between your palms
8 ounces salmon fillet — cut into 1″ cubes
2 teaspoons fresh lemon juice
GARNISH:
1/4 cup tomatoes — finely chopped
2 tablespoons fresh basil — sliced
2 tablespoons Italian parsley — minced

1. In a large pot heat the olive oil, then add the onion. Saute for 3-5 minutes until the onion is translucent.
2. Add the celery, shallot and garlic and continue cooking for 5-7 minutes until all the ingredients are softened.
3. Add the vermouth and bay leaf. Bring to a boil and allow to simmer until the wine has evaporated by half.
4. Add the stock, salsa, tomato paste, thyme and bring to al simmer. Taste for seasonings. [Mine didn’t need anything but pepper.]
5. GARNISH: Combine in a small bowl the chopped tomatoes, parsley and basil. Set aside.
5. Add the salmon chunks to the soup and bring to a very, very low simmer. Place lid on the pan and continue cooking for just 3-5 minutes, until the fish is cooked through and no longer than that.
6. Add the lemon juice, stir it in, then scoop about 1 1/2 cups of the mixture into wide serving bowls and garnish with the tomato/basil mixture. Makes moderate servings, but not he-man quantity.
Per Serving: 283 Calories; 14g Fat (52.6% calories from fat); 14g Protein; 15g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 533mg Sodium.

Posted in easy, Healthy, Soups, on September 29th, 2013.

broccoli_white_bean_sausage_soup

Hearty, comforting and healthy soup. There’s no cream in it – the broccoli provides the creamy texture. I know that sounds strange, but it’s true. Read on . . .

Rarely do I watch The Chew. The show is so fast-paced (frantic almost, like The View which I refuse to watch at all because they all talk over each other) and loud that I will only watch it on occasion and rarely do I ever try one of the recipes. A few over the years . . . but I know the show is well liked by many. When we were on our trip I happened to turn on TV and I tuned in to the program and Stacy London [a TV fashionista and co-host of the show What Not to Wear, another show I don’t watch] was making a soup. She had someone come to her home to cook for her and this recipe was borne of that professional relationship, as I understood it. Apparently, she had leftovers of both a healthy pureed broccoli soup and one with white beans and sausage and Stacy decided to combine the two. She loves it so much that she learned to make it herself and eats it by the gallon.

It’s no secret around here that I love soups. Not only for their ease (a meal in one pot) but soups are comforting and provide infinite variety. And often I add a little jot of cream to soups. This soup looked like it had cream in it, but it doesn’t. Nary a bit of cream or dairy at all. Basically you make 2 soups – a broccoli soup in one pot (which gets pureed and becomes the liquid in the other soup) and the spicy sausage and cannellini bean soup in the other. Once the broccoli soup is cooked through (takes no time at all) it’s whizzed up in the blender and then that’s added to the other. Because I had some mushrooms on hand, I added them, and I think I added some zucchini too, though neither of those were in the recipe.

The only fat in the entire soup is a tablespoon or two of olive oil to sauté the onions, the same for the chicken sausage soup plus whatever intrinsic fat is in chicken broth and the chicken sausage (not much, in other words).

Adapting the recipe a little, I added some fresh mushrooms and zucchini to the soup. Why not, I said? I wanted more veggies and texture since the broccoli is completely pureed. The recipes serves 8, and that’s about right – we had 2 dinners and 2 or 3 lunches out of the one preparation. I’m sure it would freeze well also.

What’s GOOD: I like that it’s a very healthy soup. I really had to work at it to taste the broccoli (and I like broccoli) since it’s pureed. You honestly think it’s a cream soup! My DH liked it a lot and told me each time I served it that it was really good. I felt the same way. A keeper. It’s not gourmet. It’s not over-the-top with flavor, but it’s just wholesome and good. It’s thick – you can see that from the photo. If you wanted a lighter soup, add more chicken broth and thin it some.
What’s NOT: nothing at all that I can think of.

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Stacy London’s Broccoli, White Bean & Sausage Soup

Recipe By: Adapted slightly From “The Chew”, Sept. 2013
Serving Size: 8

BROCCOLI SOUP:
1 tablespoon olive oil
1 large onion — (chopped)
2 large heads broccoli — (florets chopped; stems peeled and chopped)
5 cups chicken stock
CHICKEN SAUSAGE SOUP:
2 tablespoons olive oil
1 pound spicy chicken sausage — (removed from casing and crumbled)
1 bunch kale — (cut into 1/2-inch ribbons and chopped)
6 ounces button mushrooms — sliced [my addition]
2 small zucchini — chopped [my addition]
2 15.5 ounce cannelini beans, cooked — (drained and rinsed)
Salt and Pepper
1/2 cup Italian parsley — chopped (garnish)

1. Place a heavy bottomed pot over medium-high heat. Add 2 to 3 tablespoons of olive oil and then add onion. Season with salt and pepper and cook for 3 to 5 minutes, or until just translucent. Add the broccoli and again season with salt and pepper.
2. Pour the chicken stock over the broccoli and bring up to a boil and then reduce to a simmer. Cook for 8 to 10 minutes, or until the broccoli is fork tender.
3. Let cool slightly and then transfer, working in batches, to a blender. Cover the blender with a towel to ensure it doesn’t splatter, and puree until VERY smooth. Taste and adjust seasoning.
4. Place another heavy bottomed pot over medium high heat and add 1 to 2 tablespoons of olive oil. Add the sausage and brown on all sides, about 8 to 10 minutes. Add mushrooms and zucchini and continue cooking for 5-7 minutes.
5. When almost completely cooked, add the kale. Season with salt and pepper and cook for 3 to 4 minutes or until the veggies are all cooked sufficiently. Add the beans and cook for another 1 to 2 minutes.
6. Pour the broccoli soup in the sausage and kale and stir to combine. Let cook for one to two more minutes to let the flavors meld. Taste and adjust the seasoning, then serve while hot. Garnish with chopped parsley, if desired.
Per Serving: 401 Calories; 12g Fat (25.3% calories from fat); 35g Protein; 42g Carbohydrate; 16g Dietary Fiber; 53mg Cholesterol; 1450mg Sodium.

Posted in easy, Soups, on August 31st, 2013.

broccoli_cheese_noodle_soup

The phone rang . . .

“Hi Carolyn, this is Cherrie. [we chatted, then] Do you have a good recipe for a broccoli cheese soup that I could make to take on our camping trip?”

At first, I said I didn’t, but then a light bulb went off . . .oh yes, I do. But I haven’t made it in years and years. I went to my computer to look at my MasterCook recipe files, and yes, there it was. Hiding in my soup section, lost and forlorn. It was old enough that I didn’t have a photo of it (I really only started taking food photos about 10-12 years ago).

When I tell you this recipe is EASY, trust me. Someone in my office, back in the early 90’s made this one day for a potluck Thanksgiving lunch we did. She brought it in in her crockpot and just let it sit on warm until lunchtime and we all had some. Everybody loved it, and once I got the recipe, I realized how incredibly easy it is to make. You can use frozen chopped broccoli (the original recipe did), but I use fresh. You can find lots of variations on the theme all over the internet. Some people use garlic powder, some use different kinds of milk or milk powder, others have little or no onion, some use American cheese (which is really a lot like Velveeta, which is what the recipe calls for). This is a first here on my blog – the Velveeta cheese. Not something I ever – EVER – have on my pantry shelf! It contains a little bit of trans-fats. Not so good, but that cheese is just what you want in this soup. I’ve never tried it with any other kind of cheese – Fontina is a good melting – and disbursing – kind of cheese. If you don’t want to use Velveeta, try Fontina. Don’t use cheddar, as it doesn’t melt well. Don’t use mozzarella either. So many cheeses do melt, but then clump. Not what you want. If you want to upscale it, Gruyere probably would work also as a melting cheese, since it’s a frequent cheese used in fondue.

brocc_cheese_soup_meltingHere’s what you do – melt some butter, add chopped onion and cook 3-4 minutes, adding a clove of garlic at the last. Add broth and bring to a boil. Add the egg noodles (original recipe called for more noodles, I prefer less) and cook 3-4 minutes. Then add the chopped broccoli stems; a couple minutes later the chopped broccoli tops. Cook that a couple minutes, then add milk (original called for 6 cups, I use 4) and cheese. Stir constantly until it’s smooth and all the cheese has melted. (The photo above I took just after adding the cheese which hasn’t melted yet.) Done. Serve. This soup comes together in about 20 minutes tops. If you want, serve with a piece of cheese toast, a roll, an English muffin.

What’s GOOD: how EASY it is. Very tasty and relatively low calorie too, although with the cheese, it does have some fat. Texture is not thick, but it’s not thin, either. Just right. The night I made this, it was a cool summer evening and the soup was perfect. My DH loved it. Obviously I did too. The recipe makes a lot of soup.
What’s NOT: gee whiz, nothing. Easy to make. Tasty. A transfat cheese may not be what you want to eat, so substitute Fontina. I’ve never frozen this soup – it might be just fine. Let me know if you try it.

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Broccoli Cheese & Noodle Soup (Easy)

Serving Size: 12

2 tablespoons butter
3/4 cup onion — chopped
1 clove garlic — crushed
6 cups low-sodium chicken broth
6 ounces egg noodles — small (tiny) noodle type or any kind of smallish pasta
1 teaspoon salt — (optional)
1 pound fresh broccoli — (or 2 pkgs frozen, chopped broccoli)
4 cups milk
1 pound Velveeta cheese — cubed (or use Fontina)
pepper to taste

1. In a large saucepan heat butter; add onion and sauté over medium heat for 3-5 minutes, adding the garlic during the last minute. Do not brown or burn the onions and garlic. Add broth, heat to boiling. Gradually add noodles and salt so that the broth continues to boil. Cook, uncovered, for 3 minutes, stirring occasionally.
2. Chop up the broccoli stems first, into very small chunks and add to the soup. While that’s cooking for a minute or two, chop up all the broccoli tops and add them; cook for 4 minutes more. Add milk, cheese and pepper and continue stirring until the cheese melts, stirring constantly. Taste for seasoning (salt?) A serving is about 1 1/4 cups per bowl.
3. Pour this into an already heated crock pot near the end, if you’re taking it somewhere, or for easy buffet serving.
Per Serving: 266 Calories; 15g Fat (45.3% calories from fat); 18g Protein; 22g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 838mg Sodium.

Posted in Soups, on August 19th, 2013.

curried_cauliflower_apple_soup

With a huge cauliflower in the refrigerator, I’d planned making the Cauliflower Soup with Olive Oil Drizzle, a cold soup that we devoured just a few weeks ago. It was SO good. But then I ran across another cold soup recipe . . . well, you know how that goes . . .

Now my trouble will be which one to make in the future – we liked both of them. A lot. This one came from a new blog: Williams-Sonoma Taste. I think I read about the blog on someone else’s blog, since I rarely go to the store’s website. Anyway, up came this recipe for cauliflower soup and it just sounded perfect. And easy. And we love curry. The recipe came from one of the store’s cookbooks: Williams-Sonoma Cooking for Friends: Fresh ways to entertain with style

I did make a few minor detours: (1) I did not sieve the soup to remove all of the cauliflower and apple pulp (I just didn’t know why I should do that since the solids are good for us); (2) instead of milk, I added half and half because I had it in my frig and needed to use it up; and (3) I served it warm (only out of expediency as it didn’t have time to chill – but we ate it cold the next night and it was just as good if not better).

The soup is very easy to make, as long as you don’t count the step of having to puree it in the blender (it took 2 batches for me). Steaming the cauliflower took awhile as I had a lot of it and I didn’t want to cook it over too high heat, but once done, it was pretty cinchy easy to puree it. I added the half and half in the blender, along with the yogurt. I was lazy and didn’t toast the almonds.

What’s GOOD: the altogether flavor of the cauliflower and apple, and the curry. The crunch of the almonds on top. It was just wonderful.
What’s NOT: zero – it was really good. A keeper.

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Curried Cauliflower Soup with Almonds

Recipe By: Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
Serving Size: 8

1 large head cauliflower
2 tablespoons extra-virgin olive oil
1 whole Granny Smith apple — peeled and thinly sliced
1/2 yellow onion — finely chopped
2 tablespoons Madras curry powder — (use less if you’re at all sensitive to heat)
4 cups vegetable stock — (I used chicken)
2 cups milk — (I used half and half)
1/2 cup Greek yogurt, full-fat
1/2 cup sliced almonds — toasted
1/4 cup cilantro — chopped

1. Cut the cauliflower into florets. In a large saucepan over medium heat, combine the cauliflower, olive oil, apple, onion and curry powder. Sauté for 5 minutes, then cover and steam, stirring often, for 5 minutes more. Uncover, add the stock, increase the heat to high and bring to a boil. Add the milk, reduce the heat and simmer gently for 10 minutes. (Alternately, add the milk or half and half to the blender.)
2. Meanwhile, prepare a large bowl of ice water. Transfer half of the soup to a blender, add half of the yogurt and blend until smooth. (If desired do the following step:) Pour the soup through a fine-mesh sieve into a bowl. Puree the remaining soup and yogurt and pour through the sieve into the bowl. Nestle the bowl of soup in the ice water, stirring occasionally, until cool. Once cool, cover and refrigerate until ready to serve. To serve, ladle the soup into chilled cups and garnish with the almonds and cilantro.
Per Serving: 242 Calories; 14g Fat (49.9% calories from fat); 9g Protein; 23g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol; 855mg Sodium.

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