Get new posts by email:

Archives

Currently Reading

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.

– – – – – – – – – – – – – – – – – – – – – –

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.

Scroll down to the bottom to view my Blogroll

Posted in Appetizers, Vegetarian, on June 2nd, 2017.

crostini_pea_puree_yogurt_mint

Seems like I’m on a roll lately with some really wonderful recipes. Not that any of them are my originals; they’re just ones that I’ve found someplace and they definitely need a permanent home in my kitchen repertoire.

With that lead-in, it won’t come as a surprise that I’m telling you, you’ve GOT to try this. I was just blown away by how delicious it is. Easy? Yes. Healthy? Yes, indeed. Unusual? Yes – certainly the mint added a lovely burst of flavor, but so did the lemon zest too. Really all of it is a burst of flavor. And most people can’t figure out what the “green stuff” is. Some guessed pesto.

pea_puree_4_crostiniI took this appetizer to my daughter Sara’s for Easter dinner. I’d made up the pea puree ahead of time, also the yogurt mixture, and I’d also toasted the baguettes too, the day before. I packed everything up in a little fabric ice chest and constructed them at the last minute. Easy to do. These aren’t fussy.

You’ll be very surprised by the taste of the peas – they contain SUGAR and garlic. The yogurt is just Greek yogurt (about half a cup is all) mixed with some fresh lemon juice, lemon zest, oil and salt. But when you put the whole “package” together, you get this lovely crunch in your mouth, the pea hits your palate, then the mint and the lemon zest. Altogether wonderful.

pea_crostini_platterIt’s easy enough to do most everything ahead – the pea puree, the yogurt, the toasted bread and at the last minute, construct them with the fresh mint on top. And a bit more lemon zest. To tell you the truth, I think I could make a meal of these.

What’s GOOD: everything about this little morsel is delicious. I can’t say enough good things about it. Let me know what you think . . .?? It’s easy to make (and make most everything ahead) and it’s not heavy or bad for you (except the fact that it’s mostly carbs).

What’s NOT: nary a thing that I can think of!

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

* Exported from MasterCook *

Crostini with Pea Puree and Greek Yogurt

Recipe By: Adapted slightly from Amy Scattergood, Los Angeles Times
Serving Size: 16

1/2 cup Greek yogurt, full-fat — or 2% may be okay
1 tablespoon olive oil
1/4 teaspoon sea salt
1 tablespoon lemon zest
PEA PUREE:
2 tablespoons sugar
2 1/2 cups frozen peas
1/4 teaspoon sea salt
2 small garlic cloves — minced
2 1/2 tablespoons olive oil
SERVING:
16 baguette slices — 1/4″ thick, toasted
Thinly sliced fresh mint for garnish
Grated lemon zest for garnish

NOTES: Use a baguette for the bread, or ciabatta. Brush the bread with olive oil, then toast to a golden brown. If using ciabatta, break each piece in half for a more normal appetizer serving.
1. Mix yogurt, olive oil, sea salt and lemon peel in a bowl and set aside.
2. Run hot-hot water over the frozen peas, then drain. Place in food processor with garlic, salt and olive oil. Blend until smooth.
3. Spread about 1 1/2 T pea mixture on each slice of bread, then spoon 2 tsp yogurt on top and garnish with sliced mint. Make these just before serving, and zest more lemon over all of it on the serving platter.
Per Serving: 127 Calories; 4g Fat (31.0% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 240mg Sodium.

Posted in Appetizers, Salads, Vegetarian, on May 21st, 2017.

georgia_cracker_salad

How many superlatives can I use here – oh my, fantastic, off the charts, amazing, is it possible, so good!

The other day I was looking through my to-try recipes for a salad to take to a function. I paused at this recipe I’d downloaded some time ago. I read it through. So easy. Could it really be that good? It doesn’t LOOK all that wonderful – kind of bland looking, really. And considering the ingredients (saltine crackers, tomatoes, green onions, hard boiled egg, mayo, salt and pepper) you might wonder. So I went to Paula Deen’s webpage and there is a video clip of her making this, with her son. She talked about its origins (Albany, Georgia) and that occasionally they feature this at the salad bar at their restaurant.

BUT – the reservation here is that it MUST be eaten immediately after you toss it together. Well, I could do that. All you have to do it chop up some fresh tomatoes (use good tasting ones, please) and chop up some green onions. Oh, and make 1-2 hard boiled eggs. And scoop out some mayo to add at the end. And crush a sleeve of saltine crackers (do it while it’s still in the paper sleeve). Nothing about this is hard. I had this all figured out in about 2 minutes. As I write this I haven’t taken it to the luncheon yet, but since I bought the ingredients, I just bought more and served it for a dinner I did here at home with friends.

OMGosh! This salad is just so crazy good. I made one recipe (using one sleeve of saltine crackers), one heirloom tomato, 2 hard boiled eggs, 3 green onions (using most of the tops too), pepper, maybe some salt, and the last thing you do is add the mayo. Have everything all ready ahead – I’d chopped the tomatoes and green onions, plopped the eggs in on top and just let that sit. I’d also put out about the amount of mayo I thought it needed and at the very last second it got tossed. I served it as a side salad. Paula Deen says where this recipe is from it’s served as an appetizer (or light lunch) with cold shrimp all around it. I think this would be hard to eat as an appetizer unless you served it with small plates and forks to eat it.

When I made it, I used about a cup of mayo. The recipe called for 1 1/2 cups, and I noticed in the video they added more as it was needed, and they may not have used a full portion either. I’d start with 1 cup and only add more if you think it really needs it.

When I take this salad to my function, I’m going to add a couple more chopped eggs on top (sliced, that is) instead of shrimp. What it will look like is a potato salad. But definitely it’s NOT! I can’t wait to make this again!

What’s GOOD: every single solitary smidgen of this is delicious. Worth making. Don’t eat a lot of it, then you won’t feel guilty for all the fat grams you’re eating. I’ll definitely be making this again soon.

What’s NOT: nothing other than the calories!

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

* Exported from MasterCook *

Georgia Cracker Salad

Recipe By: Adapted slightly from Paula Deen
Serving Size: 6

2 medium tomatoes — chopped
3 green onions — chopped (including most of the green tops)
2 large eggs, hard-boiled — finely chopped
pepper to taste
32 saltine crackers — (a sleeve)
1 cup mayonnaise — add more if needed, up to 1 1/2 cups

1. In a medium sized bowl combine the chopped tomatoes, green onions (use most of the dark green tops too as they add nice color), and the hard boiled egg(s). Grate in some pepper.
2. Crush the saltines in the sleeve until they are coarse pieces. Don’t overdo it – it’s nice to have a few larger pieces. Add it to the bowl, then add only enough mayo to make it moist – toss it well, then taste as you go. It may need another tablespoon or two of mayo. Mix well and serve immediately. Do NOT let it sit as it gets soggy.
SERVING: scoop into a bowl just slightly bigger than the salad. Serve as a side salad or with cold shrimp it would make a lunch serving.
Per Serving: 369 Calories; 35g Fat (81.0% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 442mg Sodium.

Posted in Vegetarian, Veggies/sides, on January 17th, 2017.

mushroom_cauliflower_risotto

Brown food doesn’t always look all that great in photos. But what it might lack in picture worthiness, is more than made up for in flavor. And low calories. And low fat. And nearly zero in carbs. There is no RICE in this dish, just so you know.

Cauliflower “rice” is sold at Costco, and at Trader Joe’s. Perhaps at other food purveyors as well. Trader Joe’s has both cauliflower and broccoli (more stems than green part) that’s been “riced.” That’s not what one usually means by riced, as in using a RICER with a cooked potato – no, this is the fresh, raw vegetable chopped up finely in a food processor so it has somewhat a similar shape as a kernel of rice. You can do it yourself with your own food processor. I’ve not tried it, but you could try using the grater with cauliflower too.

This dish was prepared at a cooking class I attended last month – a great class of French food, and this was served alongside a delicious beef tenderloin. Since then I’ve made it myself as well, and it was every bit as good. Using the word risotto, of course, connotes rice and a creamy consistency. I won’t tell you that it tastes just like risotto, but if you don’t think about it, you can conjure up the toothsome-ness of rice and slightly creamy texture. The success of the dish is all about the mushrooms, actually, and probably the jot of soy sauce added in for umami flavor. You absolutely do NOT taste cauliflower. I can guarantee it!

I’ve mentioned it here before, that one evening several years ago I served mashed cauliflower as “mashed potatoes” and fooled a friend, Lynn, about it. I didn’t know he detested cauliflower – I just thought it was so fun to mimic mashed potatoes, so I didn’t tell anyone it was cauliflower. Lynn lapped it up and liked it. Ever since, when he and Sue visit me, Lynn is wary of what I’m going to serve him. If he knew this was cauliflower he probably wouldn’t eat it, but if I didn’t say anything, I’m sure he’d wolf it down like everybody else did!

Shallot, minced up finely, starts the dish. Along with both Crimini mushrooms and Shiitake types (you need the Shiitake for extra flavor – they’re expensive, but you don’t need all that much of them). Dried thyme and garlic are added, then the cauliflower rice. You add a bit of low-sodium soy sauce, just a tiny bit of heavy cream, and truffle salt (if available). You cook it briefly – about 2 minutes for the Trader Joe’s type, and a bit longer for Costco’s (because theirs is a bit bigger chunks). Parsley is added at the end, and you serve it immediately while it’s still steamy hot. I did make it and had leftovers. When reheated, it wasn’t quite as good, only because the cauliflower was softer with further cooking it.

What’s GOOD: this is a veggie dish that’s loaded with flavor and it’s very satisfying. Add some grated Parm on top if you want to make it extra special. The soy sauce is almost indistinguishable, but it adds good umami flavor. I think this dish is spectacular – I’m fooled that it IS rice.

What’s NOT: nothing, really – it’s quick and easy – certainly comes together a whole lot quicker than making real risotto!

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

* Exported from MasterCook *

Mushroom Cauliflower “Risotto”

Recipe By: Caroline Cayaumazou, chef, Antoine’s, San Clemente
Serving Size: 6

1 tablespoon EVOO
10 ounces Crimini mushrooms — sliced
3 1/2 ounces shiitake mushroom — sliced (discard stems)
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 large shallot — sliced
1 large garlic clove — chopped
1 pound cauliflower — in “rice” form (Trader Joe’s or Costco)
4 tablespoons low-sodium soy sauce
2 tablespoons heavy cream
Truffle salt and freshly ground black pepper to taste
3 tablespoons fresh parsley — chopped

1. In a large skillet or 3-quart saucepan, heat oil over medium heat. Add mushrooms, thyme, salt and shallot. Cook, stirring often, about 5 minutes, or until mushrooms are soft. Add garlic and cook for another minute only.
2. Add the cauliflower “rice” and stir well. Add soy sauce, cream, truffle salt and pepper to taste. Stir well and cook for a minute or two (longer if using Costco’s cauliflower) until the cauliflower is cooked through, but not so long that it becomes mushy. Stir in parsley and serve immediately.
Per Serving: 126 Calories; 5g Fat (29.1% calories from fat); 5g Protein; 20g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 587mg Sodium.

Posted in Soups, Vegetarian, on December 1st, 2016.

tomato_soup_w_lentils_garbanzos

Have you learned to trust me when I tell you that you need to make this? It’s a tomato soup first and foremost, but it’s quite complex with other flavors. And vegetarian too. Even vegan if you didn’t serve the yogurt on top.

Surely, in my recipe software, in my to-try file, I must have 10 lentil soups waiting for me to try. You’d think there couldn’t be another way to invent a lentil soup, for goodness’ sake. This soup, however, is more a tomato one with lentils as the sideline, the accent, the texture perhaps. There’s only 1/3 cup of lentils in the soup, and if you were to puree this completely, you’d not even know they were there.

And I might have passed this one by had I read it. But that would have been a mistake. As it was, I attended a cooking class with Tarla Fallgatter, and she made this soup for us. First she made the roasted/toasted chickpeas (garbanzo beans). And as she explained, they’re a bit tedious to make. Enough tedious – I’ve made them before – that when I heard that you

Update:

I bought already toasted garbanzo beans at a local Middle Eastern Market. Taste was awful, so I’ll go back to making my own when they’re needed.

can buy toasted chickpeas at Middle Eastern markets. So I did – you’ll find them in the nuts and seeds department. I won’t have to go through the nuisance of taking the skins off the canned beans, drying them, then seasoning and oiling them, then baking them for awhile.

Actually, the soup could be served without the chickpea garnish altogether. The soup itself is plenty good all by itself. AND, you wouldn’t have to serve the yogurt on it, either, if that didn’t appeal. Maybe some croutons? Or sour cream if that’s more your choice than yogurt. But whatever garnish, you really should make the soup. The poblano (pasilla) chile adds a lovely fragrance and flavor to the soup. I love poblano chiles. I even drove to a Mexican grocery store a week or so ago hoping that they would have canned poblano chiles. No. In this soup, though, you don’t have to roast the chile to remove the skins – it’s the chile flavor you’re looking for and the skins will disappear. The soup is also flavored with fresh ginger, garlic, ground coriander and ground cumin. Middle Eastern flavors, or maybe Egyptian, or Indian. Any and all of the above.

What’s GOOD: the flavor of the soup is what hooked me. The cumin and ground coriander are subtle, but there. The ginger too. The poblano chile is an undercurrent in the flavor profile too. Altogether delicious. It should freeze well, too. Try to find red lentils if you can so the soup doesn’t have a brown color. The toasted garbanzo beans – well, try to find them at a Middle Eastern market. They are so delicious (but a lot of work to make them yourself). The soup comes together in short order, too – about 45 minutes, I’d guess, not including the time to make the toasted chickpeas. Double it and freeze some.

What’s NOT: well, as I mentioned, toasting chickpeas isn’t a favorite pastime of mine – if you can find them in a Middle Eastern grocery store, go for it. You can serve the soup without them anyway.

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

* Exported from MasterCook *

Tomato and Lentil Soup with Roasted Chickpeas

Recipe By: Tarla Fallgatter, cooking class, Sept 2016
Serving Size: 4

2 tablespoons coconut oil — or canola oil, or olive oil
1 medium yellow onion — chopped
2 tablespoons fresh ginger — finely chopped
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 small poblano chile — coarsely chopped (or a serrano)
28 ounces canned tomatoes — chopped, with juices
2 cups low-sodium chicken broth — or vegetable broth
1/3 cup red lentils — rinsed
Kosher salt and freshly ground black pepper
1/2 cup Greek yogurt, full-fat — or fat-free, for garnish
ROASTED CHICKPEAS:
15 ounces chickpeas, canned — drained, rinsed and PEELED, (optional)
1/2 teaspoon kosher salt
1/2 teaspoon spices — ground cumin, sumac, ground coriander
2 tablespoons olive oil — (might need more)

1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the ginger, garlic, coriander, cumin, and chile, and cook, stirring occasionally, until fragrant, about 45 seconds.
2. Add the tomatoes and their juice, the broth, and lentils. Bring to a boil, reduce the heat to low, cover, and cook, stirring occasionally, until the lentils are tender, 30 to 35 minutes.
3. Purée about half of the soup mixture in a blender smooth. Pour back into soup pot. You may also puree all the soup (that’s what was in the original recipe.) Thin with a little water if you like. Serve with a dollop of yogurt, and garnish with the roasted chickpeas, if using.
4. ROASTED CHICKPEAS: Position a rack in the center of the oven and preheat to 425°F. Place chickpeas on a flat pan and gently rub them and pick off the skins, being careful not to bruise and damage the bean itself as you’re doing it. Repeat for all the beans. If you don’t remove the skins, the beans won’t get crispy.
5. Place chickpeas on a paper-towel lined baking sheet and let them air dry for at least 30 minutes. Transfer to a bowl and toss with oil and seasonings. Spread on the same baking sheet (without paper towel) and roast, stirring every 10 minutes or so, until slightly darkened and crisp on the outside, about 20-30 minutes. If the look dry, remove and drizzle more olive oil over them and return to oven. If necessary, reduce heat by 25° and continue roasting until they are crisp. Season with additional kosher salt, if desired.
Per Serving: 409 Calories; 19g Fat (38.8% calories from fat); 19g Protein; 49g Carbohydrate; 12g Dietary Fiber; 12mg Cholesterol; 886mg Sodium.

Posted in Brunch, Vegetarian, on August 28th, 2016.

apple_dutch_baby

A Dutch Baby. Oh my. So delicious. This one with a layer of sliced apples that have been cooked with a bit of butter, cinnamon and brown sugar. Then the puff pancake mixture is poured in. Yes!

It’s been years since I’d had one of these treasures. Years ago I used to go to a pancake house in Denver that had it on the menu. It was served plain, sprinkled with powdered sugar and a wedge of lemon to drizzle on top. I recall that I ordered it fairly often. Many years ago I tried to make one and my recollection is that it failed – it didn’t rise. It didn’t have that characteristic popover-type custardy tender texture.

These things are also called a German pancake, a Bismarck, or a Dutch puff. Normally it’s made in a cast iron frying pan. According to Wikipedia, which cites Sunset magazine as its source, Dutch babies (by that name) were introduced in the early 1900s at a restaurant in Seattle, called Manca’s Café. It was family run, and one of the daughters is said to have coined the name, Dutch Baby.

A few months ago I was reading someone’s facebook page and it contained one of those rip-roaring fast videos of how to make an apple Dutch baby. I watched it twice and determined then and there that I’d try making it again. So, a week or so later I went to my friend’s facebook page to watch it again, and it was gone. Huh? I emailed my friend and asked about it – she had no idea about any Dutch Baby video on her page. So I did some sleuthing – I couldn’t remember where it had come from, but I finally found it. I think – although I’m not certain about this, so don’t quote me – that if you ever DO allow one of these video sources to post a video on your facebook page, you have right then and there, agreed to let that source company post more videos to your facebook page without your knowledge. I finally found the video at tiphero. I’m not going to give you the link because if in fact that’s what they do, I don’t want to be spreading the problem. The recipe for this dish can be found at other places on the web.

dutch_baby_apple_sideMaking this recipe, the proportions and directions came from their website. According to Wikipedia, there is a formula, for every 1/4 cup flour, you need to have 1/4 cup milk – very similar to a popover batter. And for every 1/4 cup of those you need an egg. So, 3/4 cup flour, 3/4 cup milk and 3 eggs. The apple slices are cooked in a bit of butter, then removed. The pan is wiped clean (so the butter doesn’t burn) and you heat up the iron skillet in a 425°F oven for 8-10 minutes, so it’s literally smoking hot. Handle with care! Remove the pan, melt a bit more butter, pour in the apples, then pour in the batter. And back into that hot oven it goes for 18-20 minutes. Mine was done at 18. Again, I was very careful with it because that pan is really hot. I slipped the pancake out onto my serving plate, and I’m embarrassed to tell you that with the exception of about 3 bites, I ate the whole thing. It was my dinner. I relished and I mean relished every single bite! You don’t have to make it with apples – I just liked the idea of it.

What’s GOOD: Oh gosh. I thought it was fabulous. But then I also love popovers, though I never make them. This was quite easy to do – just have everything ready when you start, and be prepared when it comes out of the oven to eat it immediately. No fiddling around with setting the table or pouring a glass of milk. No. Serve. Sit. Eat.

What’s NOT: nothing at all – it was quite easy and was a special treat for me.

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

* Exported from MasterCook *

Dutch Baby with Apples

Recipe By: From Tip Hero (online videos)
Serving Size: 2

2 tablespoons butter — divided
1 large granny Smith apple — peeled, sliced ¼-inch thick
1 tablespoon brown sugar
3/4 teaspoon cinnamon
BATTER:
3 large eggs — room temperature
3/4 cup whole milk — room temperature
3/4 cup all-purpose flour
3 tablespoons sugar
2 tablespoons unsalted butter
Confectioners’ sugar and lemon wedges, if desired.

NOTE: You must have an iron skillet – a 10″ one to make this dish.
1. Preheat the oven to 425° F (218 degrees Celsius).
2. In a medium bowl, whisk together the eggs, milk, flour and sugar until smooth.
3. In a 10-inch cast iron skillet over medium heat, melt the butter. Add the apple slices and sprinkle with the brown sugar and cinnamon. Cook for about 5 minutes, frequently tossing, until the apples are coated and have softened. Transfer to a dish.
4. Wipe the skillet with a paper towel and place in the preheated oven for about 8 to 10 minutes, until very hot.
5. Add the remaining butter to the skillet, swirling to coat the bottom and sides. Add the cooked apples to the center of the pan and pour the batter on top.
6. Bake for 18 to 20 minutes, until the pancake has puffed and the edges are golden brown. The center should be set but custardy.
7. Sprinkle with the confectioners’ sugar and serve immediately with a lemon wedge, if desired. Note: The pancake will lose its puff as it sits out, so be sure to prepare this one right before you want to eat it and enjoy as soon as it’d done! Have your table set, beverages poured, fork poised, and dig in while it’s piping hot.
Per Serving: 664 Calories; 34g Fat (45.9% calories from fat); 18g Protein; 72g Carbohydrate; 3g Dietary Fiber; 393mg Cholesterol; 273mg Sodium.

Posted in Salads, Vegetarian, on July 3rd, 2016.

mitsitam_wild_rice_salad1

This post is going “up” on July 3rd. Just before you might need a nice, different salad for the celebration of America’s 4th of July, Independence Day. Since we should be remembering our forefathers, and their sometimes friendliness to the native American people, this one is appropriate.

This recipe has been posted before, about 5 years ago. My D-I-L gave me a cookbook from the Mitsitam Café (at the Smithsonian Native American Museum), and when she and the family had visited the museum, they had lunch at the café, and ordered this wonderful salad. It’s so good and worth repeating. As I write this, I’m taking the salad to their house to celebrate Karen’s birthday, and this is the salad she requested. I think Powell remembered I’d made it before so he asked for a repeat. He’s doing duck as the main course.

I’ve updated my photos on the 2011 post (with the ones I took today) which highlight the freshness of the ingredients – the just slightly chewy wild rice, the crunchy carrots, toasted pine nuts and pumpkin seeds, and with no question, the watercress is the #2 star of the dish (wild rice, obviously, must be the #1 star). You do want to make the wild rice ahead – it needs to chill, and it is so easy to put this together about an hour before serving. Adding the dressing (apple cider vinegar, honey, canola oil + S&P) gives time to be absorbed into the rice (and maybe add a jot more dressing when you DO serve it).

mitsitam_wild_rice_saladIdeally, you’ll eat it all – in which case you can toss the watercress in with the salad. If you think you might have leftovers, either add the watercress on top (and maybe add a bit more half way through as people take salad) OR optionally, keep some watercress reserved, remove the watercress that got left in the salad (it gets withered and is not appetizing after a day or so if it’s been soaking in the dressing) and just add more watercress when you serve it the next time.

I’m a fanatic about watercress – I don’t like the “baby cress” they offer at some grocery stores these days – the one that’s in a root ball. It bears little or no resemblance to full-grown watercress that has that peppery bite to it. If that’s all you can find, well, use it I guess, or buy arugula instead. It’s not the same, but it does have that peppery bite that I’d be looking for in this recipe.

It’s a very pretty salad to look at. It’s healthy (although there IS an oil/vinegar dressing on it), hearty, and could serve as a vegetarian entrée as well. Throw some quinoa in there and you’d for sure have ample protein – or maybe a can of rinsed and drained garbanzo beans. Not authentic to the recipe, but I think it would be tasty in it.

What’s GOOD: I love wild rice (it’s not really a rice, but a wild grain) and it contains good-for-you stuff. The crunchiness of the salad is part of what appeals to me – the dressing is fairly innocuous, but it is a good foil for the carb aspect of the salad. There are some chopped green onions plus a few dried cranberries (think Pilgrims) in there too, and I just love-love the watercress. If watercress wasn’t so expensive (I had to buy 5 bunches at $1.29 each) I’d reverse the order of things and make the wild rice the #2 item here. Either way, though, this salad is delicious. It’s a beautiful looking salad too. Don’t overcook the wild rice – it’s not very nice when it’s “popped” as it does when it’s overly cooked – I started watching it at 40 minutes and it was done to my liking at 45 minutes.

What’s NOT: the only thing I’d say is the washing and prepping of the watercress. It took me about 30 minutes to wash, then pinch the young leaf bunches off the watercress stems (bigger watercress stems are almost woody and certainly not very tasty). But then, I was making this to serve 18 people. If you only bought 1-2 bunches it wouldn’t be so formidable a task. Do plan ahead – make the rice the day before if at all possible. Otherwise, everything about it is pretty easy. I rinsed and picked the watercress the day before and rolled all those tender leaves in tea towels to get all the moisture out.

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

* Exported from MasterCook *

Wild Rice Salad with Watercress

Recipe By: From Mitsitam Cafe Cookbook (Smithsonian National Museum of the American Indian)
Serving Size: 8

VINAIGRETTE:
6 tablespoons apple cider vinegar
1/4 cup honey
3/4 cup canola oil Salt and pepper to taste
SALAD:
6 cups vegetable stock
1 1/2 cups wild rice
1 whole carrot — chopped or in matchsticks
3 tablespoons dried cranberries — chopped (or use golden raisins)
1 whole plum tomatoes — chopped
5 whole green onions — diced
1/2 cup pine nuts — toasted
1/4 cup pumpkin seeds — roasted
3 bunches watercress

NOTES: The nutrition info assumes you’ll use all the dressing; you don’t – you’ll use about 3/4 of it.
1. Combine vinaigrette, cover and refrigerate for one hour (dressing will keep for 10 days).
2. Combine wild rice and vegetable stock in a medium saucepan. Bring to a boil and reduce to simmer for 40-50 minutes, or until cooked through. Start checking at 40 minutes, and do NOT overcook the wild rice. Drain and spread the rice out onto a large baking sheet to dry.
3. Scrape rice into a large bowl, add carrots, cranberries, tomato, green onions and nuts. Add about half the vinaigrette, toss together and refrigerate for an hour. Taste for seasonings (it likely will need more salt) and add more dressing if it appears to be dry.
4. Place watercress on individual plates and top with wild rice mixture. If you have leftovers, remove all of the watercress as it turns icky if it’s kept past the first serving. Alternately you can place the salad in a large bowl and toss it all together and either serve it buffet style or place the tossed salad on individual plates.
Per Serving (not accurate): 535 Calories; 29g Fat (48.0% calories from fat); 13g Protein; 59g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 1234mg Sodium.

Posted in Pasta, Vegetarian, on May 16th, 2016.

pasta_alla_trapenese

Oh my goodness, was this stuff delicious. Mostly it’s eggplant (see it on the bottom?) – with tomatoes, almonds, garlic, some good Italian cheese and crispy bread crumbs. Lick the plate good! It’s vegetarian (no protein) and the eggplant is the star of the show.

As you know if you’ve read my blog for a long time, I don’t post pasta recipes very often. Not that I wouldn’t like to, but I convince myself that pasta’s not good for me when I’m trying to eat lower carb. But then, a month or so ago I posted a delicious recipe for linguine with cauliflower and peas. It was SO good too. Now, here I am, a month later and I’m craving pasta.

Rachael Ray prepared this on her show. I’ve been recording her show for awhile now, and I glance at the show notes to see if the recipe looks interesting, or the guests. Half the time I delete before I’ve even pressed the “play” button. This one, though, I watched to get to this recipe. Rachael explained that this is Sicilian (her heritage). And it’s not only prepared a bit differently, but it’s also served differently. The PESTO isn’t pesto like we know it – ground up mushed stuff – no, the “pesto” is just a cooked mixture of fresh tomatoes, herbs, almonds, and garlic. And oil, of course. But first, you prepare the eggplant – Rachael specifically mentioned that you need a very FIRM eggplant, so I sought out one. I used more eggplant than the recipe indicated – I wanted this to be more about the eggplant than the pasta. The eggplant is cut into small bite-sized planks – about 2” long by 1/2” wide, and browned in just a tiny bit of oil, it was just cooked through to the soft, silky stage. The other difference in this dish was the serving – you put the eggplant into the pasta bowl first, then the mixed up pasta on top, then garnished with cheese and toasted bread crumbs.

From the photo, you can hardly tell the pasta was mixed with anything – there isn’t much sauce, as we might be used to. Almonds are toasted (she used whole almonds – I used slivered ones) and set aside, bread crumbs are toasted and set aside, then you cook some fresh tomatoes with olive oil, herbs, crushed red pepper flakes and basil. The almonds are added back in and cooked briefly – THEN you add in some of the cooking water from the pasta – it helps spread the flavors of the tomato almond pesto. Next time I make this I’ll add in more tomatoes. Rachael’s recipe calls for 4 plum tomatoes – I just think it needs a bit more than that.

But, you see, as an American, I probably like the sauce more than I like the eating of the pasta. Italians eat pasta to savor the flavor and texture of the pasta itself. The sauce is an aside! Only there to slightly enhance the pasta. This dish has quite a bit of eggplant in it, however, so since you serve it with the eggplant on the bottom of the bowl, it seems more likely the eggplant is the star of this dish. It sure was for me. I didn’t have any Pecorino cheese – only Parmigiano – but they’re very similar.

And whatever you do, don’t eliminate the bread crumbs. I used panko, and they were toasted in olive oil and they add such a different dimension to the dish. No flavor particularly, but with every bite I got a little bit of crunch. Loved it all.

What’s GOOD: As I said – I loved the whole dish. Love-loved the eggplant. Wanted more of it, so next time I will nearly double the amount – just cuz it was so delicious. The whole dish came together in about 30 minutes, even with the cooking of the eggplant and heating the water for the pasta. I also loved the crunch of the toasted panko crumbs.

What’s NOT: There is a bit of chopping and mincing, and brown this, and brown that, removing, setting aside, etc. But IF you have everything set out and ready when you start, it comes together very quickly.

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

* Exported from MasterCook *

Pasta alla Trapenese with Almond Pesto and Eggplant

Recipe By: Adapted a bit from a Rachel Ray show, 2016
Serving Size: 4

1 large eggplant — very firm, cut into planks then pieces 2-inches long by 1/2-inch wide (see NOTE in directions)
1 tablespoon salt — to sprinkle on the eggplant
8 plum tomatoes — or vine tomatoes [I prefer double this amount]
4 tablespoons olive oil
1/2 cup Extra Virgin Olive Oil — divided
1/2 cup panko — or homemade breadcrumbs
3/4 cup almonds — peeled
4 cloves garlic — chopped
2 tablespoons fresh thyme leaves — chopped
1 teaspoon crushed red pepper flakes
1 cup basil leaves — torn into small pieces
3/4 pound strozzapretti — or other short-cut pasta [I used penne rigate]
1/4 cup Pecorino cheese — freshly grated
1/2 cup starchy pasta water — saved from the pasta pot

NOTE: I prefer more eggplant – the original recipe called for a medium one, but the eggplant shrinks a lot – so use more is my advice. Don’t eliminate the bread crumbs – they give a lovely crunch to nearly every bite.
1. Salt eggplant and let drain on a kitchen towel for 20 minutes; press off excess liquid.
2. Bring a pot of water to a boil. Score the tomatoes on the bottom with an X and blanch them for 30 seconds; cold shock and peel. Seed the tomatoes and finely chop. (You may also use canned tomatoes, drained and hand crushed if you prefer.). [If using smaller tomatoes, cut them in half, then scoop out the seeds, then chop – this method doesn’t require the blanching.] Reserve pot of blanching water to cook the pasta.
3. Heat 2 tablespoons oil, 2 turns of the pan, in a large skillet over medium-high heat. Cook eggplant until golden brown, turning them at least once, about 10 minutes, remove and reserve. Add another tablespoon of oil to pan and toast breadcrumbs to golden; remove and reserve.
4. Add nuts to the skillet to toast; remove and set aside.
5. Add final tablespoon olive oil and garlic, and stir 30 seconds. Add chopped tomatoes and season with thyme, salt and pepper. Stir 2 minutes.
6. Add almonds to the tomato/garlic mixture. Stir in chili flakes, basil and EVOO, about 1/4 cup.
7. Turn the heat back on under the pot of blanching water. Salt water and cook pasta to al dente, reserve 1/2 cup of the starchy cooking water and add it to pesto. Drain pasta and toss with pesto.
8. Arrange the eggplant in shallow bowls and top with pasta. Combine cheese and breadcrumbs and sprinkle over pasta to serve.
Per Serving: 921 Calories; 57g Fat (54.1% calories from fat); 20g Protein; 88g Carbohydrate; 10g Dietary Fiber; trace Cholesterol; 1646mg Sodium. (This is high in sodium because of the salt on the eggplant; most of that is wiped off. But Pecorino is also salty.)

Posted in Pasta, Vegetarian, on April 14th, 2016.

linguine_cauliflower_peas_butter_pepper

If you’ve been reading my blog for a long time you already know that I don’t post very many pasta recipes. I love pasta, but when my DH was alive (he was a Type 1 diabetic), he/we were convinced that pasta just wasn’t a good dining choice for him – he could never seem to regulate how much insulin to take based on the size of the pasta portion (even though I measured it sometimes). I’m not a fan of whole wheat pasta, so I just don’t order pasta much, and you can count on one hand how many times in the last year I’ve eaten it or prepared it. Sad, huh? I’ve convinced myself that pasta just isn’t a very healthy thing for me to eat (too many carbs). But once in awhile . . . .

So, I was looking for recipes to use up a whole head of cauliflower I’d purchased. I went to Eat Your Books, where I have an account, put in cauliflower, and up came 200+ recipe titles from my own cookbooks. In 15 minutes time, I’d spread out 4 cookbooks and was trying to decide which one to make. This recipe just called my name, although I altered it just a bit. The original came from Deborah Madison’s Vegetarian Cooking for Everyone. She had any number of cauliflower recipes, but the pasta one seemed to be the one I gravitated towards. I decided to add peas (for color mostly). And I didn’t use Parmigiano-Reggiano cheese – only because I had 2 packages of Gruyere pasta_cooking_pan_on_topbegging to be used for something. And, I added in some olive oil at the end also. Her recipe called for spaghettini, and I didn’t have any of that, so small linguine seemed the closest. I suppose any pasta would do, though.

The cooking technique is quite standard EXCEPT for how you keep the cauliflower and other ingredients hot while you cook the pasta. See the contraption at left – I used my All-Clad deep sauté pan and it nestled on top of the big, wide Le Creuset pot, with room to spare around the edges. That’s what you want/need to keep everything hot. That worked like a charm!

Once the pasta is cooked al dente, drain it and toss in with the veggies, scoop a portion onto a plate or bowl, top with cheese and you’re done. My dinner came together in about 20 minutes time.

What’s GOOD: well, let me just tell you, I gobbled that dinner down in nothing flat, and I went back for a tiny scoop of seconds. I cut the recipe in half and still have a generous portion for another dinner. The cauliflower and pea mixture gave nice texture to the dish, and the butter and oil added in certainly gave it nice richness. Next time I’ll add a few more red pepper flakes – it’s easy to make things too hot with those little things. Do use a generous amount of pepper, too.

What’s NOT: nothing at all – this was a very easy meal, providing you or your family won’t miss a big hunk of protein. You probably could add some leftover chicken. Or bacon perhaps. I liked it just the way it was.

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

* Exported from MasterCook *

Linguine with Cauliflower, Peas, Butter, and Pepper

Recipe By: Adapted from Vegetarian Cooking for Everyone, Deborah Madison
Serving Size: 5

1 whole cauliflower — cut into tiny florets
3 tablespoons butter
1/2 cup parsley — chopped finely
1 teaspoon coarse mustard
1/4 teaspoon red pepper flakes
2 cups frozen peas
1 tablespoon extra virgin olive oil
1 pound linguine — or spaghettini
1/2 cup Gruyere cheese — shredded, or Parmigiano-Reggiano and/or Pecorino
1/2 cup fresh bread crumbs — optional

1. Bring a large pot of water to a rolling boil. Salt it to taste, add the cauliflower, and cook for 3 minutes. Select a large bowl or saute pan that will sit on top of the pasta pot, but doesn’t seal around the edges – I chose a saute pan with handles and the handles propped up on each side. Scoop the cauliflower into the bowl or pot and add the butter, parsley, mustard, peas and pepper flakes.
2. Add the pasta to the salted boiling water and once you’ve maintained the high simmer point, set the bowl or pot over the pasta to keep it warm. Watch the pasta pot during the cooking time that it doesn’t boil over. Cook until pasta is al dente.
3. Drain pasta and add it to the cauliflower. Add a generous tablespoon of extra virgin olive oil. Grind a generous amount of pepper over all, then toss with the cheese and crumbs, if using. Add salt it needed. Serve immediately.
Per Serving: 531 Calories; 15g Fat (25.6% calories from fat); 19g Protein; 79g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 225mg Sodium.

Posted in Soups, Vegetarian, on April 6th, 2016.

red_lentil_mex_stew

Ever get a craving for lentils? I sure do! And this recipe, very close to the one at Kalyn’s Kitchen, is such an easy soup (or stew) to make. It comes together in about 50 minutes, with only a few of those minutes where you’re actively working on it.

When I first started reading blogs way back in about 2005, Kalyn’s Kitchen was one of the first I found. I don’t follow the South Beach diet plan she advocates, but since my hubby, my DH, was a type 1 diabetic, lots of her recipes were good ones for him since most of them are low carb. My DH and I visited with Kalyn some years ago when we were on a trip in Utah and we got to see her photo studio in her house, and her prolific garden. We had a lovely visit. Anyway, I still follow Kalyn’s blog, and when this recipe popped up, I knew I’d be making it. I started this blog in 2007, much as a result of reading Kalyn’s, as well as others.

Kalyn’s recipe is a vegetarian one, with the only protein coming from the lentils themselves. I made this per her recipe, but I added in some carnitas (car-NEE-tas, a Mexican style pork shoulder slow simmered until it’s tender). I had about half a pound of carnitas on hand that needed to be used. And carnitas are Mexican, so I figured it would be a natural pairing. I’ve merely included the meat in the recipe below as an option. As I was chopping celery and onions I didn’t measure – I used a big onion and likely double the amount of celery – it made it a bit more chunky. And, I probably used a bit more spices (turmeric, cumin and chile powder). It certainly could be made with regular brown lentils, but the red ones make for a very pretty bowl. The spices are right down my alley. I added in some harissa (instead of the green Tabasco she suggested) which gave this stew a punch of heat. I squirted on some sour cream and sprinkled heavily with cilantro and it was ready to eat. This recipe doesn’t make a really huge quantity (good thing since I’m a family of one) so it’s now in a heavy-duty plastic Ziploc bag in my refrigerator.

What’s GOOD: this is so “comfort food” for me. Love the texture and the Mexican (spice) flavors. You can make it purely vegetarian if you prefer, or add in carnitas if that floats your boat. Even chicken would be fine too. Do use the toppings (sour cream and cilantro) as that adds a big boost of flavor.

What’s NOT: nary a thing – this is a very easy soup/stew to make.

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

* Exported from MasterCook *

Mexican Red Lentil Stew with Lime and Cilantro

Recipe By: Adapted from Kalyn’s Kitchen, 2016
Serving Size: 5

1 cup red lentils — or regular brown
2 cups water
1 tablespoon olive oil
1 large onion — finely chopped
1 1/2 cups celery — chopped
1 tablespoon minced garlic
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon chile powder
14 1/2 ounces diced tomatoes — canned, including juice
2 cups carnitas — (optional) shredded
2 cups vegetable broth — or chicken broth
1 teaspoon green Tabasco sauce — (or other hot sauce of your choice. Green Tabasco is fairly mild, so you may want less if you use a stronger hot sauce.)
salt and fresh ground black pepper to taste
1/4 cup lime juice — (2-3 limes or less if you’re not that into lime) and do use fresh limes
1/2 cup chopped fresh cilantro — (1/2 to 1)
Optional: cut limes and sour cream or vegan sour cream substitute for serving the soup

1. Place red lentils in a small pot, rinse and drain if needed, then add water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.
2. While lentils are steeping in the water, finely chop onions and celery and mince garlic. Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften. Add garlic and cook a few minutes more. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.
3. Add diced roasted tomatoes, vegetable broth, and hot sauce. Add lentils after they have soaked for 30 minutes (including any water in the pot with them), then let soup simmer for 15-25 minutes (keep checking so the lentils don’t dissolve – don’t overcook).
4. While soup cooks, wash, dry and finely chop 1/2 – 1 cup fresh cilantro and squeeze limes to get enough fresh lime juice. When the lentils are softened as much as you’d like, stir in chopped cilantro and lime juice and cook 5 minutes more. Add in cooked carnitas, if you’re using that ingredient. Add more water if the mixture simmers enough that it evaporates all the water.
5. Serve hot, with additional cut limes to squeeze into the soup. Can top with sour cream or vegan substitute if desired.
Per Serving: 262 Calories; 5g Fat (17.3% calories from fat); 15g Protein; 42g Carbohydrate; 15g Dietary Fiber; 1mg Cholesterol; 710mg Sodium.

Posted in Salads, Vegetarian, Veggies/sides, on January 31st, 2016.

basmati_wild_rice_golden_raisins_salad

What a lovely side dish this is – or it could be a vegetarian entrée, it’s so filling and complete with nutrition! Technically, I  used golden raisins since I didn’t have any currants. It was just fabulous!

Looking for a variety-packed side dish (a carb) to serve with the big family dinner I did recently, I decided to try this wild  and basmati rice (my favorite kind of white rice) side salad. My cousin, who has to eat GF, was all over it (1 1/2 teaspoons of flour is called for in the recipe, to coat the onion topping, so I used his GF flour instead). My D-I-L thought it was a great find, and one she could make and pack small cups into her son’s lunch. I don’t think anyone didn’t like it, and I certainly heard only positive descriptors, so I’d say this dish was a hit. I’d definitely make it again.

Wild rice features in this, and I used one of those already-cooked packets. If you don’t have that, just make it from scratch as instructed in the recipe.

RICE CONUNDRUM: The rice is a bit of a perplexing method. Well, let’s just say that I doubted the accuracy of the recipe when I began making it . . . for over 2 cups of white rice you used just 1 1/2 cups of water? Eh what? Surely I thought that was a typo. You need more water than rice, making it in a traditional method. I went back to the recipe in Jerusalem: A Cookbook by Yotam Ottalenghi. Nope, it was right. So I went on the ‘net, thinking there would be others who had posted this recipe. Yes, but the few there all showed using the same amount of water. I went to Ottolenghi’s website, thinking there might be an errata page (book errors), but no, there wasn’t. I went to my food chemistry book, Harold McGee’s small encyclopedia, On Food and Cooking: The Science and Lore of the Kitchen. He has no less than 6 pages of info about rice (no recipes) and in one section it did elaborate that different cultures/cuisines use different proportions of water (no specifics) and he briefly discussed the Middle East’s penchant for flavorings, and the use of oil and butter. No help there. I did a google search on “how to slow steam rice” and that brought up about 100 slow-cooker methods. I took out the “slow” and then got dozens of youtube links to show me exactly how to steam rice. Not what I needed. I even went to the publisher’s website (Random House) hoping for an errata page. I couldn’t find one. What’s with that? Publishers always used to have an errata page.

So, what did I do? I cooked the rice according to the directions, but were I to make this again, I would increase the water by about half. Usually rice needs twice as much water to rice. I’d make it with 1 1/2 times the amount of water to see if that works. The rice is slow-slow cooked on the cooktop – I used my risottos cooker on its slow cooker setting and in the allotted 15 minutes it ran out of water. I let it sit for a bit, thinking that the grains would cook a bit more. I tasted it. It was okay – just a bit crunchy. Surprise. And yet, to me, the rice was on the firm side, for sure.

Once both rices are ready, you begin adding ingredients – herbs, spices, then the raisins. The chickpeas (garbanzos) are sautéed in some oil and spices too (so the flavorings stick to the beans) and those are added in. The onion is a common thread in Middle Eastern rice and grain salads, and not just onion added to the carb, but prepared separately. I didn’t deep fry the onion as the recipe indicated as I was using my cousin’s GF flour and wasn’t certain how it would react to frying, so I just used a few tablespoons of oil and did it that way. Next time I think I’d make more onions and I’d caramelize them, since that adds so much flavor. And I’d leave out the flour – some people made the onions like onion rings, but I prefer the full-bodied flavor of caramelized onions and would mix them in. I added in a bit more olive oil at the end because I thought the dish was very (too) dry, but you can go without that.

What’s GOOD: this was a wonderful side dish. I still question the quantity of water to rice and will alter the recipe if/when I make it again. The flavors were wonderful. The golden raisins (or currants) add such a surprise taste in the savory rice. It’s colorful and everyone liked it a lot.

What’s NOT: it does take a bit more time than some dishes, but none of it was difficult or all that time consuming. If I made caramelized onions next time, THAT would take some extra time.

printer-friendly PDF and MasterCook 14/15 file (click link to open recipe)

* Exported from MasterCook *

Basmati and Wild Rice with Chickpeas, Currants and Herbs

Recipe By: Jerusalem: A Cookbook, by Ottolenghi
Serving Size: 6

1/3 cup wild rice
2 1/2 tablespoons olive oil
2 1/4 cups basmati rice
1 1/2 cups boiling water [my opinion – it needs more water]
2/3 cup currants
2 tablespoons flat-leaf parsley — chopped
1 tablespoon dill weed — minced
1 tablespoon chopped cilantro
Drizzle more oil before serving if salad seems dry
GARBANZO BEANS:
2 teaspoons cumin seeds
1 1/2 teaspoons curry powder
1 1/2 cups garbanzo beans, canned — drained, rinsed, towel dried
FRIED ONIONS:
3/4 cup sunflower oil, for frying the onions (or other vegetable oil) [I used about 2 T. instead]
1 medium onion — thinly sliced * see notes
1 1/2 teaspoons all-purpose flour

1. Start by putting the wild rice in a small saucepan, cover with plenty of water, bring to a boil, and leave to simmer for about 40 minutes, until the rice is cooked but still quite firm. Drain and set aside.
2. To cook the basmati rice, pour 1 tablespoon of the olive oil into a medium saucepan with a tightly fitting lid and place over high heat. Add the rice and 1/4 teaspoon salt and stir as you warm up the rice. Carefully add the boiling water, decrease the heat to very low, cover the pan with the lid, and leave to cook for 15 minutes.
3. Remove the pan from the heat, cover with a clean tea towel and then the lid, and leave off the heat for 10 minutes.
4. While the rice is cooking, prepare the chickpeas. Heat the remaining 1 1/2 tablespoon olive oil in a small saucepan over high heat. Add the cumin seeds and curry powder, wait for a couple seconds, and then add the chickpeas and 1/4 teaspoon salt; make sure you do this quickly or the spices may burn in the oil. Stir over the heat for a minute or two, just to heat the chickpeas, then transfer to a large mixing bowl.
5. ONION: Wipe the saucepan clean, pour in the sunflower oil, and place over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Use your hands to mix the onion with the flour to coat it slightly. Take some of the onion and carefully (it may spit!) place it in the oil. Fry for 2 to 3 minutes, until golden brown, then transfer to paper towels to drain and sprinkle with salt. Repeat in batches until all the onion is fried. *NOTE: next time I would use twice as much onion and I’d caramelize it in oil rather than batter and fry them, only to chop them up to add to the rice mixture.
6. Finally, add both types of rice to the chickpeas and then add the currants, herbs, and fried onion. Stir, taste, and add salt and pepper as you like. Serve warm or at room temperature.
Per Serving (altogether incorrect because it assumes you consume the oil you fry the onions in): 445 Calories; 8g Fat (16.4% calories from fat); 12g Protein; 83g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 232mg Sodium.

Related Posts Plugin for WordPress, Blogger...