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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in Vegetarian, Veggies/sides, on December 9th, 2015.

squash_corn_sugarsnap_gratin

Although this could be a vegetable side dish, I made it as my dinner entrée the other night. It was absolutely delicious. And filling. And relatively good for me (however, there’s some milk in it – just a little – and some cheese – and some butter).

Seems like I’m not as good as I used to be at planning ahead. In this case it was planning for my own dinner. So, I hadn’t defrosted any chicken, or fish, or whatever – and by the time I thought about it, it was after 5 pm. But, I did have some fresh vegetables in the crisper.

This is a riff on an Ina Garten recipe that I’ve posted here on my blog already – zucchini gratin. (That dish was a favorite of my darling DH and I haven’t made this since he passed away last year.) It’s a very simple recipe to make – cooking some onion and zucchini, pouring it into a casserole dish and topping it with panko and grated cheeses. What I had in my refrigerator were yellow crookneck and sugarsquash_corn_sugarsnap_casserolesnap peas. I always have some corn in the freezer too. And I’d bought some Fontina cheese (a good melting cheese) and I always have some Parmigiano-Reggiano in the refrigerator also. First the onion is chopped up fine, cooked in butter, and while that’s cooking you slice up the squash – very thin actually. I have a small hand-held mandoline with 4 settings on it – I used the thickest, which is still pretty thin. All that’s added in and it gets cooked over low heat for about 8-10 minutes until the squash is just about cooked through. I’d chopped up some sugar snaps and found the corn in the freezer. That was cooked just slightly, then it’s seasoned with salt, pepper and nutmeg (and a little flour), then some milk is added to make a very light creamy sauce. Then it all was poured into a wide gratin pan. Then I grated the cheeses and tossed that with the panko crumbs. That got sprinkled on top and into a 400° oven it went and baked for about 20 minutes until the crumbs were golden brown and the vegetables were bubbling. I got two small casseroles out of the mixture, so I have another dinner of it in the near future. I’ll heat it in the toaster oven and turn it on to broil at the last minute to crisp up the crumbs.

What’s GOOD: a vegetable gratin is always delicious in my book. And since I love summer squash anyway, it’s a given I’d love this. The original recipe called for Gruyere cheese, and I think it probably has a bit more character (flavor) than the Fontina, but it was good anyway. I nearly licked the pan (not really) if that gives you an indication of how good it was. It’s comfort food.

What’s NOT: It does take a bit of work (mincing and slicing stuff) but it all comes together easily enough. From start to finish (out of the oven) took about 45 minutes, I guess.

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Yellow Squash, Red Onion, Corn & Sugar Snap Gratin

Recipe By: Inspired by an Ina Garten recipe for Zucchini Gratin
Serving Size: 4

3 tablespoons unsalted butter
1/2 large red onion — chopped
1 pound yellow crookneck squash — sliced thinly
1/3 cup corn
1/2 cup sugar snap peas — strings removed and coarsely chopped
Salt and freshly ground black pepper to taste
1/8 teaspoon fresh nutmeg
1 tablespoon all-purpose flour
1/2 cup whole milk — hot
1/2 cup Panko
1/4 cup Fontina cheese — grated
1/4 cup Parmigiano-Reggiano cheese — grated
1 tablespoon butter — for the top (optional)

1. In a large skillet melt the butter.
2. Chop up the red onion finely and add to the butter. Saute over low to medium heat for about 10-15 minutes until the onion is completely wilted.
3. Add the thinly sliced yellow squash to the pan, stir so the squash mixes up with the onion and butter, cover and allow to cook over low heat for about 10 minutes, until the squash is just barely cooked through and is limp. Add the corn and sugar snaps. Cook for another minute or two.
4. Preheat oven to 400°.
5. Add salt, pepper, nutmeg and flour. Stir around so the flour is disbursed throughout. Pour in the hot milk and stir until the “gravy” has formed and thickened. Continue to cook for about 1-2 minutes over low heat. Scoop the vegetables into a casserole dish (wider rather than tall if possible).
6. Meanwhile, in a small bowl combine the panko and the cheeses; stir to mix. Sprinkle the mixture evenly over the top of the casserole and dot the top with butter (if desired).
7. Bake for 20 minutes until the top is golden brown and the mixture is bubbling. Remove from oven and allow to sit just a couple of minutes before serving.
Per Serving: 229 Calories; 15g Fat (58.7% calories from fat); 6g Protein; 18g Carbohydrate; 4g Dietary Fiber; 43mg Cholesterol; 128mg Sodium.

Posted in Appetizers, Vegetarian, on August 11th, 2015.

fresh_tomato_bruschetta_toasts

Recently I visited with friends who live in Morrison, Colorado. Sue and her husband Lynn are foodies as I am, so Sue and I spent some time preparing lunch and dinner things. One night, after we’d been out for a nice lunch and weren’t overly hungry, we didn’t feel like having a regular, big dinner. So Sue made (with me helping just to chop up the tomatoes) these delicious bruschetta appetizers. These are different only in that fresh mozzarella cheese is toasted on the little baguette slices and THEN the bruschetta stuff is scooped on top.

When my friends used to live here in California, we frequently had one another over for dinner. We always had lively conversations, and talked about the wine we were drinking, or wines we’d had or were going to buy. And trips we had taken, were taking, or were talking about taking. My DH and I visited them a few years ago in Colorado, so there were shared memories of our previous visit.

toasts_to_toastThis appetizer took relatively little time to make, from beginning to end. A lovely baguette had been purchased the day before at a farmer’s market in Boulder, along with gorgeous heirloom tomatoes. Sue had basil growing in pots on her deck, and she had fresh mozzie. Plus some garlic, Parmesan and balsamic vinegar. You can serve this hot with a bowl of the topping, or you can serve it up freshly stacked, with napkins. It was our main course, and we ate a lot of them. Sue had gotten the recipe online at Taste of Home. I’ve renamed them, only because they’re not quite a typical bruschetta – the mozzie on the bottom makes them a bit different – a bit more substantial. So I’m calling them “toasts.” You could make them on bigger pieces of baguette or other bread and they’d be open-faced bruschetta sandwiches even. Any way you make them, they’re delicious.

What’s GOOD: these would be good even if you didn’t use the mozzie underneath, but that one thing makes them a bigger, nicer tidbit of an appetizer. Or a light lunch. These were delish, and although I don’t make bruschetta very often, if I make it in the future, I think I’ll use this recipe.

What’s NOT: well, you’ve got to have all the ingredients – the fresh mozzie, the good, ripe tomatoes, garlic, fresh basil, Italian parsley etc. If so, you’re in business!

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Fresh Tomato Bruschetta Toasts

Recipe By: From Taste of Home, but from my friend Sue
Serving Size: 12 (2 per person)

4 whole plum tomatoes — seeded and chopped (Sue used heirloom)
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh basil
3 tablespoons olive oil
2 tablespoons minced fresh parsley
3 garlic cloves — minced
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 baguette — 12″ long, cut into 1/2-inch slices
1/4 cup butter — softened (optional)
8 ounces fresh mozzarella — sliced

1. In a small bowl, combine the first 10 ingredients.
2. Spread baguette slices with butter (Sue didn’t do this step – she thought the cheese was enough); top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 ” from the heat for 3-5 minutes or until cheese is melted.
3. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture. Serve immediately with napkins if you’re making this finger food.
Per Serving: 247 Calories; 14g Fat (50.8% calories from fat); 9g Protein; 22g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 429mg Sodium.

Posted in Appetizers, Vegetarian, Veggies/sides, on May 6th, 2015.

grilled_veggie_antipasto

That photo doesn’t look like much. Where’s the tiny sprinkle of chopped parsley? Or maybe a green vegetable in there? Well, none. When I made this, I’d been home from my trip only a few days. I’d purchased the veggies (Trader Joe’s was out of zucchini) and chose the red bells, yellow squash and the eggplant. And then I was just so sick, making this became an afterthought. I did make it, I just didn’t eat it for about a week.

While I was in Italy, I was quite enamored with the trays and platters of grilled or roasted vegetables that were in every trattoria. Of course, each and every time we were served the antipasto, we had a big basket of bread to go along with it, and a bottle of olive oil to drizzle on anything and everything (they provide it on the table, like we do salt and pepper). So once I got home, this was the first thing I wanted to make. To figure out how the Italians do it, if it’s anything different than just rubbing oil on veggies and grilling or roasting them. My darling DH was really good at grilling sliced veggies like that, and particularly red peppers, but also zucchini and onions. I’m still far from an expert at grilling – it’s a new skill since I always had Dave to do it for me. Now it’s a hassle to me, to uncover the BBQ, clean it, oil it, heat it, stand there and watch the grilling, getting hot and sweaty, then waiting until everything cools off to put it all away (and covered) for another day. [Message to my dear DH in heaven: thank you, honey, for all the years of grilling you did for me, even weeknight dinners, and for always being willing to do it.]

I have a bunch of Italian cookbooks, and some in my upstairs, little-used bookshelves of cookbooks. I hunted and hunted for what I thought we’d had. Finally, I concluded that maybe it’s such a simple thing – just like I mentioned – oiled and grilled – that nobody considers it a “recipe” as such. I did find one recipe, though, that has you soak the veggies in an Italian vinaigrette for a day before grilling. Although I wasn’t so sure that had been done in any of my Italian samplings, I decided to try it. It’s certainly more fancy than what we had, but I figured it would be good no matter what.

Dutifully, I followed the recipe and soaked the sliced vegetables in the vinaigrette for about 24 hours. In that time the veggies soaked up just about every bit of the liquid. Because I wasn’t feeling all that great (the food poisoning I had was really kicking me down), I decided not to grill them, but to make it easier on myself, I roasted them at 350° using another recipe I’d found.

I have the most wonderful readers . . . my reader Donna W, who frequently leaves comments (bless you, Donna!) emailed to suggest that she was sure she’d seen a very simple veggie antipasto in one of Frances Mayes books, so I went looking for what books I have of hers. I don’t have her cookbook (Under the Tuscan Sun – the cookbook) but I did have Bella Tuscany, and sure enough, there’s a short paragraph in that book about a very simple grilled veggie. But by then I’d already begun marinating them, so next time I’ll try Frances’ version, which truly is grilling oiled veggies.

Baking them took about 45 minutes, turning the veggies every 15 minutes, and the eggplant was the quickest to cook through, so I removed that after 30 minutes. And although I like eggplant, the one I purchased was a fairly big one – and it was too seedy. (Next time I should try to buy the smaller, narrower ones.) I peeled it, which also takes away from the “beauty” of an eggplant. Once roasted, the eggplant takes on that kind of ugly brown look. Not pretty. In the photos I have from my trip, the eggplant was definitely done on a grill (grill marks visible) and it was definitely very fresh, because the flesh is still white-ish, not brown or gray. So, I suppose the eggplant was cooked over a medium hot grill – the interior was soft and silky smooth, but the outside still retained its shape. Next time I’d not marinate the eggplant at all.

Also, I must have been too liberal with the acid in the vinaigrette (red wine vinegar and lemon juice) so I needed to drizzle a bit more olive oil onto the veggies once they were done.

What’s GOOD: these were good, but I won’t say they were exceptional. Maybe when I was in Italy I was enamored with the moment, the thrill of being in Italy, eating in different little places every single day, exploring the varieties of vegetables they did grill or roast – like leeks and long-cooked cippolini onions. The other thing is that the vegetables grown in Italy may very well be more tasty than what we can buy here. I think organic veggies usually have better flavor, but I don’t think that’s what I bought here. Europeans are much more veggie-pure, I’ll call it – they are looking for flavor, not fertilizing for size and greedy prices! As I mentioned, next time I’m going to just oil and grill using a different, much more simplified recipe and I’ll try organic too.  I added more herbs (I had only dried, not fresh) and totally forgot the parsley at the end. In most of the trattorias they served red bell peppers, sometimes green ones, small eggplant and zucchini. Sometimes whole tomatoes also. Never yellow squash. It probably wasn’t in season yet.

What’s NOT: I didn’t think the vinaigrette added that much to the dish. Maybe my palate was still “off,” also because of my food poisoning I was still recovering from when I finally ate this. It may not have been the fault of the veggies or the marinating. Guess I won’t know until I do this again. I have some zucchini in the refrigerator right now, so perhaps I’ll try them, just them, and see how I do, if I like it better.

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Roasted Vegetable Antipasto

Recipe By: Adapted slightly from Foodgeeks blog.
Serving Size: 4

1/3 cup olive oil — or a little more as needed
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 1/2 tablespoons fresh basil
1/2 tablespoon Dijon mustard
1 teaspoon crumbled dried thyme
2 cloves garlic — minced
1 1/2 tablespoons fresh parsley — minced
Salt and Pepper to taste
VEGETABLES:
1 small yellow squash
1 zucchini
1 small eggplant — buy the small, thinner ones
1/2 red bell pepper
1/2 yellow bell pepper
1/2 large red onion
Fresh parsley for garnish — minced
Parmesan cheese shavings, optional
More olive oil drizzled on top, if desired

1. Mix all ingredients of the marinade in a heavy-duty plastic Ziploc bag and squish so it’s well blended.
2. Trim all vegetables and slice lengthwise in ¼-inch thick slices. Add the sliced vegetables to the marinade bag, making sure all the vegetables have had contact with the marinade. Let stand, covered and chilled for at least 4 hours or overnight.
3. Turn the bag of vegetables occasionally to ensure they stay coated with the marinade. Before cooking, drain the vegetables, reserving the marinade.
4. GRILL: Heat a grill pan over moderately high heat until hot. Add vegetables and grill, in batches, for 3-4 minutes on each side, or until tender. Transfer vegetables to a serving platter, drizzle with remaining marinade and sprinkle with parsley, olives and Parmesan shavings. OR ROAST: roast the vegetables in a single layer, on parchment paper, in a 350°F oven, turning the pieces over every 15 minutes. The eggplant will take about 30 minutes or less, the others about 45 minutes. Allow to cool, decoratively place the vegetables on a serving platter, taste for seasonings (like more salt and pepper) drizzle the remaining marinade over the top and garnish with parsley, cheese and more olive oil if needed.
Per Serving: 224 Calories; 19g Fat (70.1% calories from fat); 3g Protein; 15g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 31mg Sodium.

Posted in Vegetarian, Veggies/sides, on December 28th, 2014.

scalloped potato, spinach and corn casserole

Just plain yummy side dish casserole. The Gruyere cheese is what makes it, so don’t skimp by using something else. Use the imported cheese, the real stuff. You can substitute other cheeses, but I think the Gruyere is perfect.

Need a casserole to go with just about any kind of protein? It would be great with steak, pork chops, chicken, even a sturdy, full-flavored fish. Or, you could even eat this as a vegetarian entrée. It’s just SO delicious. As I mentioned above, the Gruyere cheese (it’s a very unique Swiss cheese) is, to me, what makes this dish over the top. It’s not low in calorie, however, since it contains heavy cream and full-fat milk. The potatoes bring enough starch to the dish that it all sticks together beautifully.

spinach_layerThe potatoes, sliced just perfectly at 1/4 inch thick (it helps if you have a slicer to do this) are simmered in the cream and milk until they’re nearly done. Meanwhile you make the corn and spinach mixture which gets layered in between 2 layers of the potatoes. See photo below at left with just one layer of potatoes and the layer of spinach and corn.

potato_corn_spinach_before_baking

Another layer of potatoes goes on top, see photo at right, then you add lots of cheese on top, bake for 25 minutes covered with foil, then 10-15 more without the foil and you’re ready to go. You can also make this the day before, bring to room temp and bake in a low oven to reheat. This recipe is a keeper. From the cooking class recently with Diane Phillips.

My cousin Gary just about made this whole thing for me – we took this to a Christmas Eve dinner at my son’s home. Every last bite – and I mean ever bite, was slicked clean. Had many, many compliments on the dish.

What’s GOOD: every morsel – the cheese, the potatoes, the spinach. Everything.
What’s NOT: it does take a bit of time to put it together – make a big batch so you can have left overs.

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Potato, Corn and Spinach Gratin

Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 8

3 tablespoons unsalted butter
1 medium shallot — finely chopped
2 cups white corn — fresh or frozen, defrosted
1 pound spinach — washed, spun dry
Salt and freshly ground black pepper
6 medium Yukon Gold potatoes — peeled, cut 1/4 inch slices
1 1/2 cups milk
1 1/2 cups heavy cream
More salt and pepper to taste
2/3 cup Gruyere cheese — shredded
1/2 cup Parmigiano-Reggiano cheese

1. Preheat oven to 350°F. Coat the inside of a 9×13 baking dish with nonstick cooking spray (do not use Pam).
2. In a (very) large skillet, heat butter and saute shallot for a minute, doing it slowly to bloom the flavor, until the shallot is soft. Add corn and saute for 2 minutes. Add spinach and saute until it’s all wilted.
3. In another large skillet with sides, heat the milk and cream over medium meat. Add potatoes and cook for 6-7 minutes, or until the potatoes are just barely tender (they will continue to cook during the baking process). Season with salt and pepper and pour HALF of the potatoes into the baking dish.
4. Spread all of the spinach and corn mixture over the top of the potatoes, spreading evenly, then add the remaining potatoes and milky sauce. Spread potatoes evenly, then sprinkle all the cheese on top. (MAKE AHEAD: you can cool the gratin at this point, cover and chill for up to 2 days. Bring to room temp before proceeding.)
5. Bake the gratin for 25 minutes, covered with foil, uncover and continue baking for another 10-15 minutes, until the cheese are golden brown and the gratin is bubbling. Allow to rest for at least 10 minutes before serving.
NOTES: If you’d rather make this in individual ramekins, prepare the same, but bake covered with foil for 10-15 minutes, then uncover for just 5 minutes.
Per Serving: 379 Calories; 27g Fat (63.2% calories from fat); 12g Protein; 24g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 218mg Sodium.

Posted in Vegetarian, Veggies/sides, on February 24th, 2014.

champagne_asparagus_risotto

Although this picture may not wow you with its color artistry, all I can tell you, bottom line, it’s ultimately a creamy, smooth, oozing risotto, filled with umami flavors. I served it with salmon, but it could be a meal unto itself.

Below you will find this recipe in two versions – one made on the stovetop, which is what most people will do – and another revised slightly for the Breville risotto cooker that I used. This recipe is one I’ve made for at least 3 decades, and was my first introduction to risotto, way back in the early 1980s. I can’t say that I’ve made it more than a dozen times, just because risotto is so high in carbs and it (used to) require so MUCH standing at the stove, stirring and stirring.

At the time, I had attended a cooking class at a then-popular cooking school called Ma Cuisine, and Tarla Fallgatter taught the class, and made risotto as well as osso buco (a recipe I’ve never posted, and suppose I should!). I’d read about risotto, never had it, and merely said to myself “no way” would I stand in front of the stove for 30-45 minutes, stirring and adding broth until it was just done. Arborio rice was very, very hard to find back then – only one upscale market carried it and at a very hefty price. Champagne, then, was a splurge, and to think of using it in rice was almost over-the-top. But when the class was served the results – oh my gosh, it was just SO good. I became a convert, and made this many times, usually when someone was visiting, who would help with the stirring. Our friend Russ was a frequent visitor for dinner then, and he was a willing helper, being the one to get a spa facial as he stood over the big frying pan stirring.

Jump forward to 2014. My DH bought me for Christmas (at my suggestion) the Breville BRC600XL The Risotto Plus Sautéing Slow Rice Cooker and Steamer. A splurge, for sure, for a device to make risotto, but I’ve used it to make rice (just regular stuff) and I’ve used it as a slow cooker too to make a bean soup (it has a slow cooker low and high function). It also has a sauté function which means you can cook the onions or leeks or shallots or whatever, in the same pan without dirtying up more dishes.

champagne_asparagas_risotto_cookingTo make this risotto in the Breville risotto cooker I did all the same steps, really, except I reduced the amount of broth I added – although I ended up adding almost all of it by the time it was served. What I didn’t want was too-soupy risotto and having not made this in the Breville before, I was hesitant to add it all at once. It’s easy enough to ADD more fluid. Not possible to remove any! I don’t use expensive champagne or sparkling wine – just something drinkable, and certainly not a bottle worth $1.99 either. Usually I use Prosecco (because we usually have some on hand and it’s very inexpensive). You want a dry taste, though, not something sweet. Some Proseccos would be too sweet – so watch that.

When the Risotto Cooker is in the cooking process (on the Risotto setting) it boils furiously. In fact, it boils so fast I wonder each time if it’s not going to be ruined. But it isn’t. Certainly it boils at a full rolling boil – a much higher heat than you’d use if you were making it the traditional way. And yet, when it’s done, well, it’s just absolutely PERFECT. The asparagus was partially pre-cooked, so I added it into the risotto about 2/3 of the way through its 30-minute cooking. Next time I’d cook the asparagus completely and add it in at the very end, just long enough to heat it through. As soon as the risotto cooker gives a warning, it switches to low and that’s when I added the little bit of cream, butter, and Parmesan. (You don’t know how long it’s going to cook – there isn’t a timer to view, but you can estimate 30 minutes.) Every time I’ve made risotto in this, it’s been at that perfection stage immediately when it dings – and I wish I’d been absolutely ready to serve up plates. It took me another 5 minutes or so to toss the green salad with Garlic VIP Dressing, dish up the garlic green beans and finish the sauce for the Salmon with Orange and Leeks that I served with it. I added about another 1/3 cup of hot broth to the risotto to get it back to that almost soupy texture and dinner was served.

This could easily be an entrée unto itself, if you choose to; I made it to accompany a meal. I made it to serve 8, but since we served buffet style, people didn’t take as much risotto as I’d anticipated, so we still have at least another 4 or more servings left over. I may make risotto cakes out of them. Once cooled, the rice is fairly thick and the creaminess has totally disappeared. To reheat, you’ll need to add more broth to thin it out. It certainly won’t be as good as the first round, but it’s actually okay for a family meal.

What’s GOOD: what’s there not to like about risotto? It was delicious, as it’s been every time I’ve ever made this. You’ll enjoy the asparagus in it and probably won’t be able to identify any other flavors except the Parmesan cheese. If you serve this to risotto fans, I guarantee they’ll like it. By making it in my Breville Risotto Cooker, I was able to work on other last-minute things.
What’s NOT: really nothing. Not exactly healthy, though – there is butter and cream in this, albeit, not a lot. If you make it the traditional way, have someone else help do the stirring and adding of the broth. It’s not difficult work to do, but requires someone to be there all the time, hovering.

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Champagne and Asparagus Risotto

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 8-10

1 pound asparagus — lower stems removed
1/2 cup onion — finely minced
4 ounces unsalted butter
2 cups Arborio rice
1 cup champagne — (yes, really)
6 cups low-sodium chicken broth
1 cup Parmigiano-Reggiano cheese — grated
3 tablespoons heavy cream
1 tablespoon unsalted butter — softened
Salt and freshly ground black pepper to taste

NOTES: As a side dish this will serve about 8-10 people. If making as a main dish, it will serve about 5.
1. Remove tough stems from asparagus and discard. Remove tips from asparagus and set those aside. Cut remaining asparagus stems into small pieces and cook in chicken broth for a few minutes, until they are still slightly undercooked, adding the asparagus tips during the last minute of cooking. Drain and set aside.
2. In a large, heavy pan saute the onion in butter until soft. Add the rice and stir until well coated with the butter. Add the champagne (it’s okay if it’s a day or two old and lost its fizz) and simmer, stirring, until the champagne has evaporated.
3. Meanwhile, bring the chicken stock to a simmer in another pan. With a ladle, add about a cup of stock to the rice and stir constantly until most of the liquid is absorbed. Add another cup of broth, and continue adding another cup, cooking and stirring very often until it’s absorbed. Begin tasting the rice after you have added 5 cups. Stir in the asparagus, cheese, cream and softened butter. You want it to be just barely oozing on the plate – soft, but not runny. You can add more broth as needed to get that consistency. Season with salt and pepper to taste. Serve immediately!
Per Serving: 325 Calories; 16g Fat (43.2% calories from fat); 13g Protein; 34g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 183mg Sodium.

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Champagne and Asparagus Risotto in the Breville Risotto Cooker

Recipe By: Tarla Fallgatter, cooking instructor, from a class in the 1980s
Serving Size: 8-10

1 pound asparagus — lower stems removed
1/2 cup onion — finely minced
4 ounces unsalted butter
2 cups Arborio rice
1 cup champagne — (yes, really)
6 cups low-sodium chicken broth
1 cup Parmigiano-Reggiano cheese — grated
3 tablespoons heavy cream
1 tablespoon unsalted butter — softened
Salt and freshly ground black pepper to taste

NOTES: As a side dish this will serve about 8-10 people. If making as a main dish, it will serve about 5.
1. Remove tough stems from asparagus and discard. Remove tips from asparagus and set those aside. Cut remaining asparagus stems into small pieces. Start risotto cooker on the Saute function, add a bit of broth and cook until the asparagus is nearly cooked. Add the asparagus tips and continue cooking until they’re just barely done. Pour out into a dish and set aside. Drain off any excess broth.
2. Heat risotto cooker on Saute and add butter, then the onion. Cook until the onion is fully translucent and cooked through. (May be prepared ahead an hour or so to this point.) While still in the saute function, add the rice and stir until well coated with the butter. Add the champagne (it’s okay if it’s a day or two old and lost its fizz) and simmer, stirring, until the champagne has evaporated.
3. Meanwhile, heat the chicken stock to a simmer in the microwave or another pan. Pour in about 5 cups of the broth. Continue on the saute setting until the broth has started to bubble around the edges. Change setting to Risotto, put lid on. Stir the risotto once or twice during the next 25 minutes. If the risotto is too dry, add more hot broth.
4. When the bell rings on the risotto cooker the risotto should be very creamy, almost like thick soup. Stir in the asparagus, cheese, cream and softened butter. You want it to be just barely oozing on the plate – soft, but not runny. You can add more broth as needed to get that consistency. Season with salt and pepper to taste. Serve immediately! If you must allow the risotto to sit for a few minutes, you may need to add a bit of hot tap water to thin it out.
Per Serving: 325 Calories; 16g Fat (43.2% calories from fat); 13g Protein; 34g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 183mg Sodium.

Posted in Vegetarian, on October 29th, 2013.

eggplant_parmesan

To say that my husband was in food ecstasy when I made this is almost an understatement. He swooned. Hmm – do men swoon? Well, for sure he purred! Eggplant Parmesan is one of his all-time favorite meals. And I haven’t made it in years because the usual method uses SO much oil to fry the eggplant. Not any more, with this recipe. It’s a keeper.

When we dine out at an Italian restaurant, my DH almost always orders Eggplant Parmesan. He adores it, and no matter how big the portion, he eats it all. A few times over the 30+ years of our marriage I’ve made it at home, and just cringed at all the oil the eggplant soaks up during the browning/frying process. And how heavy it tasted when you eat it – from all that oil. Eggplant is like a sponge!

Then I read this recipe over at Food52. It struck a chord for me. The raw eggplant first gets lightly floured and baked – then you use the slightly dried planks to layer the casserole. You also simmer down (reduce) a tomato type sauce until it’s thick. And of course there’s Parmigiano-Reggiano cheese AND some fresh Mozzie.

I will give you a heads-up here – it takes a bit of time to make this. A lot more than I’d anticipated, at least. I should have used 2 of my big baking sheets to roast the eggplant – but still, you’ll have to make at least 2 batches of eggplant to roast/dry out in the oven.

roasted_eggplant_planksAfter baking the eggplant slices, this (at left) is what I got. Maybe the two on the left toward the top you can see how “crisp” they are, sticking out sideways as they are. That’s why I call them PLANKS. There is still some moisture in them, but not much. They’re not dry like toast or chips. But a good bit of the water in the eggplant has been baked out of them, so they totally hold their shape. They need to bake at least 30 minutes (15 minutes per side), and you want them to get just a bit golden brown.

Meanwhile, I made the sauce – it’s nothing but good canned tomatoes (use San Marzano brand if you can), some shallot and a bit of herbs (I added the herbs – they weren’t in the original recipe). You need to simmer the tomatoes over a relatively low heat – once it gets thick it’s going to sputter out and all over, so I used a mesh cover. It won’t reduce if you leave a lid on the pan as the point is to evaporate the extra water in the tomatoes.

eggplant_parmesan_layeringNow you can see the casserole as I began to layer it. I’d made the sauce while the eggplant was baking. I pulled out a big wide casserole dish and put a bit of sauce in the bottom so the eggplant wouldn’t stick. I layered in some eggplant first (the Food52 contributor says press the pieces in like a jigsaw puzzle), then some little globs of sauce that I spread around some, some Parmesan, then a new layer. In one of the middle layers you’ll use the mozzarella. I used more Parmigiano-Reggiano than the recipe called for – and I like an ample amount on the top.

Outside of Italy, until the other day, I’d never had [water] buffalo-milk Mozzarella. My guess is that most restaurants don’t use it. I’d never cooked with it for sure. Why? I don’t know – just cuz I’ve thought that the cow’s milk mozzie was good enough. Well, I’m here to tell you, there is a HUGE difference between cow’s milk mozzie and buffalo-milk mozzie. buffalo_mil_mozzarellaTrue mozzie is made with the milk from water buffalo, but then, you all knew that already, right? And it has a wholly different taste. Whereas cow’s milk mozzie is bland, this stuff is positively umami in every way. I bought an 8-ounce little tub of it at Trader Joe’s, and it was a couple dollars more than the cow’s milk version. It was one big ball, which I sliced as thinly as I could. I took a taste. Oh my! It was full-flavored, broad, deep. Wonderful. It’s a bit sour – kind of like the difference between cow cheese and goat cheese. But the umami – it’s there – like you get in balsamic vinegar, anchovies, chiles, mushrooms.

Buffalo-Milk Mozzarella

Just trust me on this one – buy the real thing if you make this – you’ll be amazed at the depth of flavor.

The umami flavor aspect is kind of like the difference between cottage cheese and goat cheese. Or white bread and wheat grain. Or instant oatmeal and steel cut.

So, when you make this, do go to the extra trouble to find and buy buffalo-milk mozzarella. Truly it makes a difference. And I suggest you taste it. I may never use cow’s milk mozzie again. It’s that good.

If I make this again – oh yes, I WILL be doing that – I’ll be sure to have at least 6 layers of eggplant. eggplant_parmesan_casseroleI managed to have just 4 (because one of the eggplants we bought was spoiled – couldn’t tell from looking at the skin), so I made do with 2 pounds of eggplant (6 small servings). It was a little bit on the thin side (see picture at top). Not that it made any difference in the taste.  There at left you can see the casserole just before I stuck it in the oven. Not all that exciting looking, but wait until you taste it!

What’s GOOD: Oh my goodness, where do I start. Taste, texture, even the eggplant itself. The umami is all over the place. Worth the trouble. Make extra – you’ll be SO glad to have left overs!
What’s NOT: As I mentioned, it takes some time to make. Allow over an hour to prep the eggplant (unless you have 2 ovens – I do, but I used only one, so it took longer, of course), and at least another 30 minutes to do the rest of the prep. Baking will take about 30-40 minutes, plus some resting time (or you’ll burn your mouth big-time). So, that’s over 2 hours. Not a dish you can make after work unless you have other helping hands.

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Eggplant Parmesan with Buffalo-Milk Mozzarella

Recipe By: Adapted slightly from Food52, from Nancy Jo, a contributor
Serving Size: 6

3 pounds eggplant — (Choose the large globe variety. Make sure they are firm and smooth. Also choose male eggplants. They have fewer seeds and have a rounder, smoother bottom)
1 cup flour — (about)
salt
3 tablespoons olive oil — approximately (drizzled on eggplant)
1 1/2 cups Parmigiano-Reggiano cheese — grated
1/2 pound buffalo-milk mozzarella — sliced
TOMATO SAUCE:
56 ounces canned tomatoes — (28 ounce cans) San Marzano brand preferred – add another can if you want extra sauce left over. Use whole, peeled tomatoes. [I used Muir Glen diced]
3 cloves garlic — thinly sliced
1 teaspoon dried oregano

Notes: You will need the full 3 pounds of eggplant to make this – don’t skimp. Ideally, you want enough eggplant for about 6 layers. You’ll be surprised at how thin the eggplant becomes once it bakes. Part of the secret to this recipe is cooking down the tomato sauce – it’s almost like a paste, but not quite – that way the casserole doesn’t ooze juice through the baking process. You’ll have a lot of concentrated tomato (umami) flavor by doing it this way. If you can’t buy buffalo-milk mozzarella, use regular cow’s milk type, but it just won’t taste as good!
1. Peel the eggplant and slice long ways into 1/4 inch slices.
2. Lightly sprinkle each layer with salt and place into a colander, overlapping and salting as you go. Each slice should be salted. After you fill the colander, place a plate on top and weight it with a heavy pan or a tea kettle filled with water. Let the eggplant sweat for 30 minutes or more. If you’re concerned about using salt, just stack the slices without salt, but weight it down. You’ll still get the eggplant to drain some. Dry it off before proceeding.
3. While the eggplant sweats, make the sauce.
4. SAUCE: Coat the bottom of a sauce pan with olive oil and heat over medium high heat. Add the sliced garlic and let it cook until is sizzles (do not brown the garlic). Add the canned whole tomatoes and their juice. Stir and chop coarsely using a potato masher or two knives chopping crossways. Lower the heat and simmer until reduced by almost half. [I used Muir Glen diced tomatoes.] Add dried oregano and taste for salt and pepper [I didn’t think it needed any].
5. Remove the eggplant from the colander and thoroughly swipe and pat dry each slice with paper towels.
6. Heat the oven to 450°F. Cover the bottom of a baking sheet or two with olive oil. [I used a piece of parchment paper and drizzled the oil on one side of each eggplant slice.]
7. Dredge the eggplant slices in flour, shaking off any excess. Place on the baking sheets and drizzle each slice with olive oil. Bake until brown on one side (about 15 minutes or so) and turn over and brown the other side. Repeat until you have cooked all the eggplant. The eggplant will be moderately dry – not burned – not exactly browned – but like a plank.
8. Using a 7×11 baking dish (ceramic or earthenware, or stainless is okay too), spread a thin layer of sauce on the bottom and layer the eggplant until it completely covers the bottom (it’s like a puzzle!).
9. Sprinkle generously with the grated Parmigiano-Reggiano. Add another layer of sauce and then the eggplant. Continue to build the layers until you are about two layers from the top, then add a single layer of sliced mozzarella. Finish with a couple more layers of eggplant, sauce, and parmesan. Finish the top with parmesan – a bit more than you’ve sprinkled on any of the layers.
10. Bake in the upper third of a 400°F oven. Check after about 20 minutes. You may find that it throws off more liquid as it bakes. If so, press down on the eggplant and draw off any excess liquid. Cook for another 15 minutes or so or until the casserole is bubbling well all around the edges and a little bit in the middle. Let stand for 10 minutes before serving.
– – – – – – – – – – – – – – – – – – –
Per Serving: 328 Calories; 14g Fat (35.9% calories from fat); 15g Protein; 40g Carbohydrate; 8g Dietary Fiber; 16mg Cholesterol; 771mg Sodium.

Posted in Miscellaneous, Vegetarian, on September 4th, 2013.

dianes_dads_summer_sandwich

This came about because I was listening to NPR’s “All Things Considered,” the “Found Recipes” segment. You may THINK this sandwich doesn’t sound or look all that worthy of a blog post, but I’m telling you it absolutely IS good, if not fantastic.

So, the NPR program was all about mid-summer favorite dishes. Listeners were invited to send (or call) in their suggestions and the story that went along with the recipe, and the list was narrowed down to 3. Those 3 contenders’ stories (in their voices) were featured on the program, then listeners were asked to vote for their favorite. This recipe was the winner, and when I listened to the 3 stories, this is the one that stood out in my mind too. It was so unusual, I just had to try it myself.  (The other two stories were about a strawberry trifle and a spicy cole slaw).

We don’t keep sharp cheddar on hand, so we needed that, and a hothouse cucumber. And by the way, the author says it’s really important to have sharp cheddar, not medium or mild. The slice does not need to be all that thick to do its job. We have good grainy bread, but at the last minute I decided to make it with the super-soft white bread I had in the freezer. Usually the bread I use is a thin sandwich bread, but my DH bought the wrong kind. Oh well, no matter.

According to the story from Marti Oleson (an elementary school librarian), she used to work with Diane Dickey of the recipe’s name, but the recipe, if you can call it that – yes, it IS a recipe – was from Diane’s Dad. Hence the full title. According to the story – this sandwich, composed of bread, peanut butter, onion, tomato, cucumber and cheddar cheese – must be made in a specific stacking order. Here’s the exact order, from the bottom up . . .

P – peanut butter, CRUNCHY

O – onion

Cu – cucumber

T – tomato

Ch – cheddar, SHARP

My brain is getting old and remembering that order was going to be a problem, so I needed an acronym – POCU-TouCH. Not quite remember-able. but maybe it will stick in my brain. I’ve added the ou in the middle just because it helps to make a word –  and added the u for cucumber and the h for cheddar. Got it? Okay, good.

The full sandwich (2 regular slices, preferably grainy bread) uses 2 T. of crunchy peanut butter. I made a half a sandwich, so of course, used just 1 T. crunchy peanut butter. I also soaked the regular  onions in some acidulated water (1/2 c water, 1 T white vinegar) because I’m not so crazy about raw onions. Nor did I want to buy a sweet onion (they’re expensive) for just one slice of it. Soaking doesn’t take out the crunch from a regular onion, but it removes the rawness from the onion. I had a beautiful yellow heirloom tomato with just a few tinges of red on it. I sprinkled the tomato with salt and pepper, then added the thinly sliced hothouse cucumber, and finally the 2 thin-thin slices of sharp cheddar.

I took my first bite. Oh my goodness! Was it ever good. I mean it. I really, really mean it. How to describe it – you taste and feel the crunchy cucumbers and onions, but the tomato slightly squishes (in my sandwich, the tomato is thicker than any of the other interior components), and gives some nice moisture to the bite. The cheddar gives it loads of flavor. And the peanut butter – funny thing – I couldn’t even taste it until the last when all the cucumbers and onions were gone, when all that remained were tomato and cheddar.

When I entered the recipe into my MasterCook recipe program, it had a big hissy fit over the “1 slice cheddar cheese” – either the program’s got a bug, or defining calories of a “slice” of cheddar cheese is just not specific enough. It wanted to add about 800 calories for 2 slices of cheese. At any rate, the calories are a little off on the recipe below, but not by much. I ate HALF a sandwich and it satisfied me all afternoon. I’m not including the nutrition because I had to remove a few ingredients and make them text (meaning no calorie count added). Without doing that the calorie count was over 1800 calories. Adding in each ingredient, I finally narrowed it down the problem to the slice of cheese (obviously a variable) that was throwing off the numbers. Anyway, this sandwich is about 550 calories for a whole one. Maybe 600. Next time I’ll make it with the very thin sandwich bread. Or maybe I’ll use the good grainy bread I have. But eat it again, I will!

What’s GOOD: everything about it. The crunch from the cucumbers and onions, first and foremost. The fresh veggies. The squishy tomato. The soft, but tasty bread. Oh, the cheddar too. It’s just fantastic. Will I make it again? You betcha! Sooner rather than later, I’ll tell you for sure!
What’s NOT: nothing at all. It’s fabulous. Note that I made it with a soft white bread – you can decide. I also specify Laura Scudder’s peanut butter, but you can use whatever brand you want.

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Summer Sandwich

Recipe By: Adapted slightly from NPR’s All Things Considered, Found Recipes, July, 2013
Serving Size: 1 (or 2 if you’re sharing one sandwich)

2 slices whole grain bread
2 tablespoons Laura Scudder’s Crunchy Peanut Butter
1/2 slice sweet onion — (thinly sliced) or sweet red onion
12 thin slices hothouse cucumber
2-4 slices ripe tomato
Salt and freshly ground black pepper to taste
sharp cheddar cheese slices

1. On the bottom slice of bread spread the crunchy peanut butter.
2. Separate the onion and place on top of peanut butter (you can use regular onion, but soak in acidulated water for 15 minutes to reduce the rawness of it – 1/2 cup water, 1 T white vinegar).
3. Overlap the cucumber slices on top of the onion, adding more layers if the slices are really thin.
4. Place sliced tomatoes on top of cucumber.
5. Add cheddar cheese and place top bread on. Pick up sandwich with both hands, with peanut butter on the BOTTOM and dig in!

Posted in Appetizers, Vegetarian, on August 9th, 2013.

flatbread_hummus

Whew, that’s a long-winded title for a recipe. You could eat this as an appetizer, cut up into wedges, or a whole one as a stand-alone lunch or vegetarian dinner. Or you could do what I did when I made it for a group: pile the hummus on a serving platter, then pile everything (except the arugula) on top of it. I used Feta cheese as the decoration, and I served sangak bread on the side with a knife so people could spread some of the mixture on individual pieces – this was an appetizer (see other picture below). As an appetizer I didn’t think the arugula would be easy to eat, so I left it off.

white_bean_hummus_appetizerWith the left overs a day later I served it with pita chips (Trader Joe’s). What you see in the photo at top is the flatbread on the bottom (from Trader Joe’s), and there’s a schmear of white bean hummus underneath there – sorry you can’t see it – then some sun dried tomatoes, caramelized onions (hmm, can’t see those, either), some Kalamata olives, then the arugula and shavings of Parmigiano-Reggiano cheese.

The most time-consuming thing to do is caramelize the onions. While you’re at it, make more than you need because you’ll use them in something else within a few days. Or you could eat them plain right out of the pan. Love caramelized onions!

My DH just walked past me as I’m sitting here at my computer in the kitchen, looked at the photo and said OH, that was so good. Make that again, will you? The recipe came from a Phillis Carey cooking class, and the 40+ people all oohed and aahed over it. I got the same when I made it as a plated appetizer. Great recipe.
What’s GOOD: everything about it – my favorite flavors in this are the caramelized onions and the sun-dried tomatoes – probably because the mixture of the savory (hummus) and sweet (onions and sun-dried tomatoes) offer such a taste contrast.
What’s NOT: nothing. Loved it a lot.

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Grilled Flatbread with White Bean Hummus, Caramelized Onions, Olives, Sun Dried Tomatoes and Arugula

Recipe By: From a Phillis Carey cooking class, 2013
Serving Size: 12

CARAMELIZED ONIONS:
2 tablespoons olive oil
3 large sweet onions — peeled, halved and thinly sliced
1 tablespoon sugar
2 teaspoons fresh thyme — finely chopped
Salt and pepper to taste
WHITE BEAN HUMMUS:
3 cloves garlic — peeled
30 ounces canned white beans — drained and rinsed
3 tablespoons tahini
3 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/3 cup extra virgin olive oil
FLATBREADS:
4 whole flatbreads — Trader Joe’s or others, about 7 inches diameter
1/4 cup olive oil
1/2 cup Kalamata olive — slivered
1/2 cup sun-dried tomatoes, oil-packed — drained, slivered
1 cup arugula — buy baby arugula if poss. or chop up regular sized
1/2 cup Parmigiano-Reggiano cheese — shaved into curls

1. ONIONS: Heat olive oil in a large nonstick or regular skillet over medium high heat. Add onions and sugar and cook, stirring often, until they begin to brown. Lower heat and continue to cook until very soft and golden. Do not allow them to brown-burn – if they start to, reduce heat. Add the thyme and season to taste with salt and pepper. Can be made ahead and rewarmed before serving.
2. WHITE BEAN HUMMUS: Drop garlic into a running food processor. Stop machine and add the beans, tahini, lemon juice and hot sauce and pulse JUST until pureed. Don’t over-process – you want the hummus to have a little bit of texture. With food processor turned on slowly add olive oil until it’s emulsified. Again, don’t over-process. Add more oil if necessary to make mixture creamy and snoot, but not too thin. Cover mixture and chill at least one hour (or up to 48 hours) and return it to room temp before continuing.
3. Preheat grill. Brush flatbreads with olive oil and grill 2 minutes per side or until warmed with grill marks, but do NOT make flatbreads crispy. Can also do this on an indoor grill pan, or if in a real hurry, heat in microwave.
4. Spread each flatbread with a thick layer of hummus. Top with caramelized onions, olives and sun-dried tomatoes. Sprinkle with arugula and top with Parmesan curls. cut into wedges and serve immediately.
ALTERNATE SERVING: Layer hummus on a large, round serving plate, top with onions, olives, tomatoes and top with crumbled Feta cheese. Serve with lavash or toasted pita chips, or even crackers.
Per Serving: 336 Calories; 20g Fat (53.0% calories from fat); 9g Protein; 31g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 341mg Sodium.

Posted in Vegetarian, Veggies/sides, on June 26th, 2013.

lemon_risotto

This just LOOKS like an ordinary bowl of rice. Oh my, no, it isn’t. It’s spectacular rice. You’ve got to make this if you are a risotto-lover and you also crave lemon in just about everything.

Why hadn’t it ever occurred to me to enhance risotto with lemon juice? It just hadn’t. But I saw Nigella Lawson make this recipe on one of her old-old TV shows, and when she put the spoonful in her mouth (and you wait for the oohs and aahs that every Food Network host makes), well, I just knew I had to try this version. The truth of the matter is that about 2 weeks ago I came down with the flu. I thought I’d managed to get through flu season, but no, I didn’t. I was down for 2 full days. I watched every single TV program on my Tivo and then some, although the first 2 days I couldn’t watch any food-oriented programs as my stomach lurched, but after 2 days that part improved – that’s why I was watching an old Nigella Lawson program. Anyway, for those first 2 days I couldn’t eat a thing, and even on day 3 I was only able to down some corn flakes and sip sparkling cider off and on all day. And even though it’s been 2 weeks (as I write this) I still have times when my stomach gives me a little turn. I’ve barely eaten any meat – a little bacon, a little chicken, one fish dinner that didn’t go down well. We spent the weekend at a lovely resort and I had difficulty eating some of the wonderful food. And yesterday my stomach revolted a little after I had breakfast. So when dinnertime came around, I craved carbs only. Not my usual shtick, for sure. I know . . . too much information, right? Sorry.

On to the recipe . . . there is nothing that difficult or unusual about this risotto. It contains shallots and celery (that’s a bit different), butter, Arborio rice, broth (I used chicken because I didn’t have any vegetable broth), a fresh lemon (preferably a home grown or organic one), olive oil, and the final fillip to this version – an egg yolk (that IS different), 4 T. of heavy cream, fresh rosemary and of course, Parmigiano. I added on the chopped chives to give the dish some color. The recipe calls for a quart of broth – I had to add about another cup of water because the rice wasn’t quite done, but that was easy enough. lemon_risotto_wide

This was all we had for dinner. No salad. No veggies. And it was so comforting. Oh yes! My hat’s off to Nigella for a spectacular recipe.

What’s GOOD: well, everything about it was fabulous. And I mean fabulous. This recipe is going onto my FAVs list if that’s any indication of how much I liked it. I’d use words like unctuous, smooth, silky, comfort food. I just loved the lemon juice and zest added in, and the egg yolk? Well, I’d never thought to add one, but when mixed with the cheese and little jot of cream, well, that’s how the dish went from ordinary to unctuous. Make this, okay?
What’s NOT: only the 30+ minutes of near-continuous stirring required, but I managed to keep it on a very low heat (I forgot to get out my battery operated Stirr thing that would have just kept the mixture moving while I did other things like zest the lemon, chop rosemary, etc.). I didn’t actually stir it continuously, it just seemed like it.

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Lemon Risotto

Recipe By: Nigella Lawson, Food Network
Serving Size: 4

2 shallots — chopped
1 rib celery — chopped
1/4 cup unsalted butter — divided use
1 tablespoon olive oil
1 1/3 cups risotto rice — preferably Arborio or Vialone Nano
1 quart vegetable stock — and probably more (I used chicken stock)
1/2 lemon — unwaxed, zested and juiced
Needles from 2 small sprigs fresh rosemary — finely chopped
1 egg yolk
4 tablespoons Parmigiano-Reggiano cheese — grated, plus more, for garnish
4 tablespoons heavy cream
Good grating black pepper — preferably white
Maldon or other sea salt — to taste
2 tablespoons chives — minced [my addition]

1. Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn’t stick. Mix in the rice, stirring to give it a good coating of oil and butter.
2. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
3. Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
4. Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
5. When the risotto is ready – when the rice is no longer chalky, but still has some bite – take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning. Garnish with chives, if desired.
Per Serving: 614 Calories; 27g Fat (39.7% calories from fat); 14g Protein; 78g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 1749mg Sodium.

Posted in Breads, Vegetarian, on May 11th, 2013.

cucumber_sandiwiches

Well. There are tea sandwiches, and then there are THESE tea sandwiches. Oh gosh were they delicious. As I’m writing this – and it’s breakfast time this moment – I’d eat these for breakfast if I had any of them!

Our daughter Sara decided to throw a tea for a group of her girlfriends. Her rule: no children allowed – it was going to be a time for her friends, all busy moms – to sit and relax. Since we were driving there to visit them that evening, she asked if I’d come early. Of course! I’m always up for tea! At home, I made two kinds of cookies to help her – the Baked Cinnamon Toasts I’ve already raved about here and the Moravian Sugar Cookies, although my recipe calls them Almond Spice Wafers. I also made lemon curd, and couldn’t believe it when we got all done and realized we’d forgotten to put it out! Oh, so sad. Sara made the middle cookies you can see below, rich chocolate shortbread kind of cookies pillowed with a chewy caramel layer. cookies_for_teaSara made 2 kinds of tea – a rooibos, which is her day to day favorite decaf tea, and a pot of Earl Grey. She also put out some gorgeous spring strawberries, sugar, milk, teacups and saucers, some crème fraiche that I sweetened with a little bit of sugar (this was in lieu of clotted cream), and napkins, of course.

The COOKIES: Baked Cinnamon Toasts are on the left, Sara’s chocolate caramel filled cookies in the middle and the Almond Spice Wafers on the right. Sara thought the Cinnamon  Toasts were the hit of the cookie category. I agree. I had about 5-6 of them I kept at home and within a day they were gone – even my DH, who rarely eats anything sweet – gobbled down 2-3 of them. Guess I’ll have to make them again.

I’ll write up a post in the next day or so with the two scones we made. One an apricot-orange and the star of the show, a lavender white chocolate chip.

The winner of the tea sandwich category at Sara’s tea was this cucumber one. I mean, what would a ladies’ tea be without some cucumber sandwiches? Sara found some tea sandwich suggestions at this website. For this sandwich it said:  Cucumber-Butter – Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.   We were making 5 whole sandwiches (which made 4 little quarters each), so we had 20 of each sandwich we made. I added minced chives, lemon zest, some salt and a teaspoon or so of fresh minced thyme leaves. I used 1 cube of butter for the 5 sandwiches and it was just enough.

Over the years, I’ve learned that you need to get just the right proportion of filling to bread.

Tea Sandwich Advice:

Make one tiny test sandwich with the filling and taste to see if it’s too bready, or too buttery or has too much filling. Adjust and taste again until you get it just right!

So in this case, with our first taste test, there wasn’t enough butter. The butter needed salt too. And the cucumber wasn’t quite thick enough. Obviously start with very soft butter, add the flavorings and taste. Cut off the crusts on the bread. We chose not to make round cutouts (too much trouble), so I generously buttered both sides of the bread and placed 4 cucumber rounds on each sandwich. We chose to cut just one slice rather than use many ultra-thin slices as I knew the multiple slices would slip and the sandwich would come apart from the moisture in the cucumbers. So one slice – in our case the cucumber was about 1/8 inch+ thick. The bread used was some very, very soft white sandwich bread we bought here in our local village at a Japanese bakery called Cream Pan. They make the softest and fluffiest white sandwich bread. Kind of like Weber’s bread, but a whole lot more tasty. With the cucumber in place the other bread slice was very carefully positioned, then I gently – oh so gently – cut the sandwich into 4 squares, trying not to cut into any of the cucumbers.

The sandwiches went onto a nice serving tray and Sara covered the platter with a dampened tea towel, which kept them very fresh for the hour prior to the start of the tea. We didn’t refrigerate them – but there wasn’t anything like mayo in anything, so that worked just fine.

prosciutto_pea_puree_sandwichesThe other tea sandwich was just okay. I probably wouldn’t make them again, but it was certainly different. Sara really wanted sandwiches containing some prosciutto, so the website suggestion said: Pea-Prosciutto: puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved parmesan. Cut into squares. 

My suggestion had been to use ham instead of prosciutto, but Sara really wanted the prosciutto, so I bought some imported less-salty prosciutto from our local Italian deli. Sara made the pea puree, which was cinchy easy. I spread the bread with the pea puree, then we took small strips of the prosciutto and layered about 3 ultra-thin slices on each sandwich, added some shaved Parmigiano-Reggiano (very thin). My other suggestion to Sara had been that we chop up the prosciutto instead of laying it in strips (ribbons, really) in the sandwich, but Sara wanted to SEE the prosciutto. Cutting this sandwich was more of a challenge because of the grain of the meat, cut the long way it was easy, but across the prosciutto grain was difficult. For sure use a serrated knife, like a bread knife and use a gentle repetitive sawing motion. Even she agreed later that it would have been easier to eat if we’d chopped it up. Prosciutto has a tendency to be kind of stringy – very do-able if you’re eating a slice out of hand, but not so easy when it pulls apart a dainty tea sandwich! But overall, we were unimpressed with this sandwich. It needed something moist in it – like a thin-thin slice of tomato maybe, or lettuce? And I think I would have added some mayo to the pea puree. I don’t think anybody went back for seconds on this sandwich, but that’s mostly because the cucumber one was SO delicious.

What’s GOOD: well, the herb butter just “made” the sandwich, I think. And the combo of the so very soft thin white bread [it was so perfect for this . . . too bad white bread isn’t all that healthy!] with the crispy cucumber slice, and the lemon zest. It was all just fantastic!
What’s NOT: nothing at all – just know you can’t make this very far in advance – an hour or so. Enlist someone’s help with it so if you’re the hostess you can be doing other things like stirring up scones and boiling water for the tea, setting the table, etc.

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Cucumber Herb-Butter Tea Sandwiches

Recipe By: foodnetwork.com
Serving Size: 10
Description: Makes 20 small quarter-sandwiches.

10 slices sandwich bread — (very fresh)
1/2 cup unsalted butter — softened to room temp
1 1/2 tablespoons fresh chives — finely minced
2 teaspoons fresh thyme — finely minced
1 teaspoon fresh lemon zest
Salt to taste
20 slices cucumber — cut slightly more than 1/8″ thick

NOTES: Advice – make one small sandwich to get the proportion of butter- to bread – to cucumber, until it tastes right.
1. In a small bowl combine the butter, chives, thyme, lemon zest and salt. If time permits, allow this to sit for 2-3 hours (or overnight) to blend flavors.
2. Cut crusts off the bread. Working on one sandwich at a time (to keep the bread ultra fresh) spread a generous amount of the herb butter on one side of each piece of bread.
3. Place 4 cucumber slices on the sandwich, separated and not overlapping. Place second piece of bread over and very gently slice the sandwich into 4 small squares.
4. Place sandwiches on a serving platter and cover with a moderately damp tea towel for up to about an hour. Re-dampen the towel if it dries out too much.
Per Serving: 230 Calories; 11g Fat (40.1% calories from fat); 6g Protein; 31g Carbohydrate; 5g Dietary Fiber; 25mg Cholesterol; 163mg Sodium.

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