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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in 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.

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.

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