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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 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.

Posted in Vegetarian, on April 9th, 2013.

corn_polenta_mushroom_ragu

I forget about making vegetarian (well, almost vegetarian) meals on any routine basis. I do a sort of a rotation of chicken, pork, some beef, a little bit of fish, and then it’s back to chicken, pork, etc. So when Phillis Carey made this dish at a recent cooking class, it just reminded me that I need to do this kind of meal more often.

A little backtracking . . . after about 9 months of diagnosing, chemo, healing then radiation for my friend Cherrie’s breast cancer, she’s just beginning to come out of the fatigue caused by the radiation (and the chemo too). Her oncologist told her to expect fairly extreme fatigue for 6 weeks at least after her last radiation treatment. She’s at 4 weeks now and she says she’s maybe feeling a glimmer of more energy. Not much, but even a little bit is good. So she suggested we go to a cooking class (a night class) which could be problematical for her since she often falls asleep at about 7-8pm. Sure enough, she started to nod off a couple of times, she told me. But not before we had 4 really tasty dishes at the class.

Phillis has a vegan son, and she’s actually teaching some vegan classes in San Diego, since she’s begun trying to find tasty dishes she can fix for him when he comes home to visit. This is one, although she does make it strictly vegetarian/vegan for him. Meaning no dairy, no prosciutto, no chicken broth, no butter.

This recipe DOES contain butter, prosciutto, cream (just a little tiny bit) and chicken broth, so you can pick and choose what you’d like to include or substitute. The dish is a two-step process – and they both come together in nearly the same amount of time. Start the mushrooms first, then get all the ingredients ready for the polenta. The latter takes about 7-9 minutes once the water and broth are at the boil. You want to serve this as soon as the polenta is done – once it sits it starts to firm up, and this is a dish to utilize soft, creamy (although there isn’t any cream or milk in it) polenta.

Prosciutto (chopped into small pieces from the thinly sliced type) is briefly cooked in olive oil, then removed and allowed to drain on paper towels until later. Butter is added to the pan and you cook the shallots and garlic, then the mushrooms (a mixture of shiitake, crimini or Portobello and button). After the mushrooms have released all their juices and it’s almost all simmered away you add the herbs, chicken broth and the little jot of heavy cream. Once they’ve cooked completely you add the parsley and Parm. Done.

Meanwhile you’ve made the polenta. Phillis always uses the Albers brand of regular cornmeal, not the pricey polenta grain. Once cooked she feels it makes little difference anyway. The dry meal is whisked slowly into boiling broth and allowed to simmer, with you stirring it very often, until it’s reached the right consistency. Then you add in some defrosted corn. Spoon it into bowls while it’s piping hot, then spoon the mushroom sauce on top and serve immediately! You can also add some Parm on top when you serve it.

What’s GOOD: all the flavors and textures going on in the bowl. This is comfort food for sure. The polenta is smooth and unctuous with the little bit of corn in it. The mushrooms are very tasty and have a toothsomeness to them. Altogether good, and not unhealthy, although there is a little butter and cream in it.

What’s NOT: nothing at all. If you’re a fiend for mushrooms make more of the sauce, as there isn’t all that much to divide onto 6 servings.

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Corn Polenta with Mushroom Ragu

Recipe By : Phillis Carey, cooking class 2013
Serving Size: 6

MUSHROOM RAGU:
1 tablespoon olive oil
2 ounces prosciutto — cut in thin strips
2 tablespoons unsalted butter
1/4 cup shallots — chopped
2 cloves garlic — minced
1 pound mushrooms — (mixture of button, shiitake, crimini or Portobello), trimmed and quartered or cubed, not sliced
Salt and pepper to taste
1 teaspoon fresh thyme — chopped
1/2 teaspoon fresh rosemary — chopped
1/2 cup chicken broth
1/4 cup heavy cream
2 tablespoons flat leaf parsley — chopped
6 tablespoons Parmigiano-Reggiano cheese — grated
POLENTA:
5 cups chicken broth
1 clove garlic — minced
1 cup yellow cornmeal — (Albers brand is best)
1 cup corn kernels — frozen type, thawed
2 tablespoons unsalted butter

1. MUSHROOMS: Heat olive oil in a large skillet over medium-high heat. Add prosciutto and cook until crispy, about 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add butter to the skillet and saute shallots and garlic briefly, about 30 seconds. Add mushrooms and sprinkle with salt and pepper, thyme and rosemary. Cook until mushrooms are nicely browned and all the liquid has cooked away. Add chicken broth, and simmer, scraping up any browned bits from the bottom of the pan. Add cream and bring to a boil. Remove from the heat and season to taste with salt and pepper.
2. POLENTA: Bring broth and garlic to a boil in a large saucepan over high heat. Lower heat and gradually whisk in cornmeal. Return to a simmer and stir often, cooking until polenta thickens and is not gritty in texture, about 7-9 minutes. Stir in corn and cook for 1 more minute. Stir in butter until melted and season to taste with salt and pepper.
3. Spoon polenta into a wide bowl and top with mushroom mixture, then sprinkle top with prosciutto and grated Parmesan. Serve immediately.
Per Serving: 330 Calories; 18g Fat (48.1% calories from fat); 14g Protein; 30g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol; 1059mg Sodium.

Posted in Vegetarian, Veggies/sides, on March 6th, 2013.

spinach_miushroom_gratin

Is a dish a gratin if you bake it in a gratin dish? Well, hardly. But once I poured this mixture of crimini mushrooms and fresh spinach into the gratin dish and sprinkled the top with Parmigiano-Reggiano cheese? Well, it became a gratin in my book, even though it wasn’t in the recipe title.

Immersing myself in planning a dinner party is always fun for me. Am I weird? My first decision is always what meat I’m serving, then everything else widens the circle of tastes for the dinner. One of our guests is bringing an appetizer – probably two since she wants to try something new. Another couple will bring a salad. So I’ll round out the meal. My focus this day was on deciding on vegetable sides, and my darling DH and I were driving somewhere and I was giving him a heads-up about the menu [oh, mistake]. He asked what sides I was going to make and I told him I hadn’t decided yet. He said, just make veggies you know and like. How about those brussels sprouts with maple syrup? I said no, I’ve made those about 3 times in the last couple of months. And I mentioned that not everyone likes brussels sprouts. He said – he said – oh, you don’t want to know what he said – he has no understanding of anybody who doesn’t like them! I told him I was going to make a Gorgonzola sauce to go on the beef tenderloin. He said, am I barbecuing it? I said no, I’m going to pan sear it and roast in the oven. Why not let me rotisserie it? I said no, I didn’t want to rotisserie a very expensive beef tenderloin. (Too risky in my book.) I could tell he was starting to get a little annoyed. I should have changed the subject right then, but we kept going. He got back to the sauce – he said to my thought on a gorgonzola sauce – what? No, that’s too heavy. I said no, I didn’t think so. He said yes, I’ve had a blue or Roquefort sauce on steak once that just masked the taste of the steak, and I want to taste the steak. Then he said oh, what’s the other sauce I love, uhm, what is that one? I said no, I’m not making a Bearnaise sauce. (He loves-loves Bearnaise sauce, and I’ve made it innumerable times, always with a butterflied leg of lamb. And over asparagus a time or two. But that last couple of times I did make it it didn’t turn out well. It separated. I followed the same recipe I’ve always done, yet it failed me. So I wasn’t going to make that one – I don’t think it goes so well with beef anyway.)

That kind of conversation is why I normally don’t discuss menus with him. One of the things I love about him is that – usually – he lets me do whatever I want for every meal I cook. I like that. I like making dinner decisions because I’m the one cooking it. Always. Dave doesn’t cook except to grill. My decision is that I’m going to make a cabernet wine sauce, but I’m also going to offer some nice, Point Reyes blue cheese for guests to sprinkle on the filet if they choose. I really did think about making two sauces, but that’s too darned much work.

The night after I made this vegetable dish my DH came up to me as I was going back and forth from my computer (looking at Eat Your Books to find a dessert sauce for the cheesecake) to my cookbook shelves about 10 feet away, and he asked me what I was doing. Are you still working on vegetables?  I said no, I was on to dessert now. So which veggies have you decided to serve?  I said both of the ones I tried (the other one is a baked onion dish coming up here on my blog in a day or two). Then I told him I’d decided to make a cabernet sauce for the steak and . . . right then he interrupted me and said honey, you serve whatever you want. I always love whatever you cook so don’t pay any attention to me. Hmmm.

Anyway,  I enjoy the searching for recipes, and wanted to try some new veggies to go with the beef. Recently I was doing lots of filing of recipes I’ve clipped from here and there, and found at least 20 I want to try. But this one came from reading blogs (Food52, specifically). Apparently it’s a recipe from Nigel Slater. I believe this dish is intended as a vegetarian entrée, although I really don’t know since I don’t have the book from which this came. The cookbook is Tender: A Cook and His Vegetable Patch. (There are 2 volumes to this – this recipe is in the 1st volume, linked here.) I think Nigel did call this a Gratin since I found some references to it online, in other places. What drew me to the recipe was how simple it was. Crimini mushrooms quartered, sautéed in some butter until they’ve given up their juices, white wine added and cooked off, then a little cream and milk added in and stirred around. It’s suggested that if time permits, allow the ‘shrooms to sit and vegetate in the cream for awhile – the cream becomes much more mushroomy. I did just that. Meanwhile, I steamed the spinach – that took about 2 seconds, squeezed out the water and then I added the spinach into the reheated mushroom mixture. A little bit of grated Parmigiano was added in then, and it was all tipped into a gratin (there’s that word) dish. There’s very little creamy mixture (it’s cream and milk). More cheese was grated all over the top and into an oven it went for about 25 minutes. In my version of the recipe below, I have added more cheese – there was barely enough to get crispy brown in the Food 52 version I made (see photo at top).

What’s GOOD: everything about this. It’s easy, really tasty, elegant – particularly elegant when you consider how easy it is to make – no sauce to make. The chunks of mushrooms have a great meaty feel (which is why this can be served as a vegetarian entrée). The cheese adds a particularly wonderful nutty taste, as Parmigiano always does. If you do make this as a vegetarian dinner, serve it over toast or English muffins and pour all that cream stuff on it so you get all the nuances of mushroom flavor.
What’s NOT: nothing other than the cream mostly runs off. It coats all the veggies, but it isn’t thickened, so it doesn’t hold together like one made with a cream sauce. It probably could be done with less cream altogether in that case!

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Spinach, Mushrooms and Cream Gratin

Recipe By: Nigel Slater’s “Tender,” adapted at Food52
Serving Size: 8

1 tablespoon unsalted butter
2 tablespoons olive oil
1 pound crimini mushrooms — cleaned and quartered lengthwise
1/4 cup white wine — vermouth is fine
3/4 cup heavy cream
1/2 cup whole milk
1 pound baby spinach
1/2 cup parmesan cheese — grated (use more or less to suit your taste)
Salt and freshly ground black pepper to taste

Note: You won’t eat most of the cream – it coats all the vegetables, but most of it ends up in the bottom of the gratin dish, so the nutrition info is high. This makes 8 side-dish servings or 4 entree sized portions. If made as a dinner entree, thicken the sauce with a little cornstarch and serve this over toast or toasted English muffins.
1. Preheat the oven to 350°. Warm butter and olive oil in a medium-hot saucepan, then add the mushrooms. Stirring occasionally, saute the mushrooms until some of their liquid cooks away and they start to brown. Add the white wine and simmer for a couple of minutes. Most of the wine will bubble away in the steam in a matter of a minute. Don’t wait quite that long. Add the cream and milk and let simmer for several more minutes. Turn off the heat. (If you have time, leave this to steep; the cream and milk will get wonderfully mushroomy.)
2. Wash the spinach well and put in a saucepan over medium heat. (If you use pre-washed spinach, add it to the pan and drizzle in about 2 T. of water.) Cover the pan and let the spinach steam for just a couple of minutes – only until it’s all wilted. Then drain it and squeeze the water out.
3. Add the spinach and a couple tablespoons of parmesan to the mushroom-cream mixture. Taste and season with salt and pepper and transfer to a shallow baking dish. Rearrange the spinach if it has clumped together. Sprinkle the remaining parmesan on top. Bake for about 25-30 minutes or until golden. (If the cheese melts but does not crisp, run it under the broiler for several minutes.)
Per Serving: 170 Calories; 15g Fat (80.5% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 112mg Sodium.

Posted in Vegetarian, on September 2nd, 2012.

red_pepper_chili

Are you eating more vegetarian meals? We are, although I haven’t made it a priority, just when I think about it I do it. If you are, you’ll want to try this extra-tasty red pepper chili that is just bursting out of the bowl with flavor.

I mentioned a couple of days ago that we’d attended a dinner recently to celebrate Cheryl Sternman Rule’s new cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables. Today I’ll share the recipe for the main dish served that night of the outdoor dinner.

You know how it is, when someone slides a plate of food in front of you, and you glance over that plate to see what’s on it and think about what it’s going to taste like. The salivary glands kick into high gear about then, especially if there are any special aromas wafting toward you. Such was the case – I remember sweeping my cupped hand toward me to get a sniff of the flavors, as we waited for everyone to be served. I always notice what quinoa does when it’s been cooked – those mini white rings, little tiny horseshoes, come loose from the grain and float free. It just happens when you cook quinoa – you can see them distinctly in the photo up top.

From the moment I put my spoon into it, I got the complex flavors – even though it’s vegetarian, don’t think for a minute it isn’t loaded with different tastes – from the red peppers, the beans, the onions and the mixture of spices (garlic, chili powder, cumin, oregano and pepper). Cheryl and the hostess Kim prepared this with a half an ear of roasted corn on the edge of the bowl. That part isn’t in the original recipe, but I’ve added it in, since that’s the way it was served to us. Cheryl says in the headnote to the recipe that this is her go-to winter stew that she developed in 2007 for Eating Well magazine. And it’s a winner on the time line also – you can probably make this in about an hour. The veggies require minimal preparation; open a couple of cans; cook a bit, then add the quinoa. Prepare the garnishes (easy) and once the quinoa is cooked through, serve it! (It thickens as it sits, so you may want to let it just sit for 15 minutes before actually serving it up.) Cheryl says she often spoons this on top of a bed of mashed potatoes. That reminds me a lot of my Cabbage Patch Stew here on my blog – one of MY very favorite recipes. A hearty ground beef, kidney bean and cabbage stew served over mashed potatoes.

What I liked: the mellow red pepper flavor, the little crunch of the quinoa and the mixture of spices in it. It was wonderful!

What I didn’t like: nothing whatsoever!

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Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group. Cookbook photography © 2012 by Paulette Phlipot.

Red Pepper Chili

Recipe By: Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
Serving Size: 6
NOTES: Cheryl says this chili is her go-to favorite winter stew. She developed it for Eating Well magazine in 2007. Sometimes she serves it on top of mashed potatoes.

2 tablespoons extra-virgin olive oil
1 large red onion — diced (about 13/4 cups or 280g)
2 large red bell peppers — cut into 1-inch (2.5-cm) chunks
5 garlic cloves — minced (about 1 pound or 450 grams)
2 teaspoons chili powder
5 1/2 teaspoons ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
30 ounces canned kidney beans — drained and rinsed
28 ounces diced tomatoes — canned, undrained
1 chipotle chile canned in adobo — to taste, minced (or more if desired)
2 cups vegetable stock
2 teaspoons brown sugar — (light or dark)
3/4 cup red quinoa — rinsed well in a strainer under cool running water
GARNISHES:
Lime wedges, diced avocado, cilantro leaves and sour cream
3 ears corn on the cob — halved

1. Heat the oil in a Dutch oven over medium-high heat. Add the onion, bell peppers, garlic, chili powder, cumin, oregano, and 1/2 teaspoon each salt and pepper.
2. Cook, stirring occasionally, until tender, about 5 minutes. Add the beans, tomatoes with juice, chipotle peppers, stock, and brown sugar. Bring to a boil, reduce heat, and simmer, covered, for 25 minutes.
3. Stir in the quinoa, cover, and cook over low heat for 15 minutes longer. Remove from the heat. Let stand, covered, for 20 minutes, to thicken. Serve with limes, avocado, cilantro, and sour cream.
4. Tip: The chili will thicken further as it cools.
5. CORN (not in the original recipe): if using, cut each cob in half, grill briefly and serve along side the soup bowl.
Per Serving: 405 Calories; 9g Fat (20.0% calories from fat); 16g Protein; 69g Carbohydrate; 16g Dietary Fiber; 1mg Cholesterol; 1075mg Sodium.

Posted in Appetizers, Vegetarian, on May 21st, 2012.

hummus_eggplant_sandwiches

This could be an appetizer if you tore the flatbread in smaller pieces, but in the above they’re a small open-faced sandwich, of sorts. It’s topped with some home made hummus (so easy to do), then some eggplant that’s tossed with a balsamic vinaigrette,, then topped with some pine nuts and sheep’s milk Feta.

This was dinner the other night. It was so good. So incredibly good. I knew it would be tasty because I’ve made something similar before. I just decided to rearrange it as an open-faced sandwich. What got me thinking about it was a visit to a new Middle Eastern market in our near neighborhood called Aria. And I was thrilled to find out recently that they make sangak bread. Since many of you won’t have the availability of sangak bread, just use any kind of soft flatbread instead. But thin. It’s gotta be thin. Pita bread won’t work – it’s too stiff and dry. Sangak is stretchy and springy and very thin and moist.

One of my favorite recipes is the original of this, Layered Hummus and Eggplant. It’s a dip, of sorts, with the hummus and eggplant on top and you spread it on crackers or crispy pita or whatever. Sangak if you have it. I knew my DH wouldn’t think that was a meal if he had to dip or spread stuff onto some bread. But it doesn’t hurt us any at all to not have a meat protein once in awhile. So I made the hummus (about 5 minutes of work in the food processor) and made the eggplant – that took more time as the thick pieces have to be sautéed lightly in oil and it took about 15-20 minutes with each batch. The balsamic vinaigrette took no time at all.

To serve it I just slathered the chilled hummus on the stretchy pieces of sangak (about 2” x 5” or so), then spooned on the eggplant that had been tossed with the vinaigrette, and topped it with pine nuts, Feta and cilantro (or use parsley). Onto a pretty platter they went (2 apiece) and made a lovely green salad to go with it.

hummus_eggplant_rollupsAfter dinner I got to thinking about this dish, and decided that it would also make a very good rolled up sandwich. So the next day I made one of those with more of the same ingredients. Here’s a photo of that. I made them small so you could easily hold them in your hand. I won’t say they’re a perfect sealed-up envelope – some of the hummus dripped out, but it was do-able.

As I write this, I still have leftovers and I froze a few pieces of the sangak, which will keep for a week or so, and in that time we’ll have some for lunch one day. This dish is very healthy. Truly it is.

What I liked: I just adore the flavors of the hummus (home made please) and the dressing-enhanced eggplant. The Middle Easterners knew what they were doing when they combined hummus and eggplant. It’s a match made in heaven.

What I didn’t like: oh my, nothing.

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Hummus and Eggplant Sandwiches or Roll-Ups

Recipe By: Original recipe from Judy Bart Kancigor, but I adapted it some to the sandwich style
Serving Size: 10 (a guess)

HUMMUS:
2 large garlic cloves
1 teaspoon salt
15 ounces garbanzo beans, canned — drained, save juice
1/2 cup tahini
1/2 cup water — or juice from garbanzos
1/4 cup vegetable oil
4 tablespoons lemon juice — or to taste
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
EGGPLANT:
1 1/4 pounds eggplant, whole — purple type, no bruises
1/4 cup olive oil
DRESSING:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon sugar
1/2 teaspoon salt — or to taste
1/4 teaspoon black pepper — or to taste
1/2 bunch fresh cilantro — chopped
1/4 cup pine nuts — toasted
2/3 cup Feta cheese — preferably sheep’s milk, crumbled
SANDWICH PART:
10 ounces sangak bread — or other soft flatbread

1. HUMMUS: Turn on processor and drop in garlic cloves, and process until minced. Add salt and allow to sit while you collect the ingredients down through ground cumin. Add those items to the processor and blend until smooth. If mixture is too thick, add water. This makes about 2 cups of hummus.
2. EGGPLANT: Slice the eggplant in 1/3 inch thick slices, or slightly thicker. Heat just enough oil in the bottom of a large skillet and fry over medium-high heat, in batches, on both sides until the eggplant is cooked, brown and slightly crisp, approximately 5 minutes per side. Drain on paper towels, then coarsely chop. Place in bowl.
3. DRESSING: Meanwhile, combine in a lidded jar the balsamic vinegar, oil, sugar, salt and pepper and shake until combined. An hour before serving, pour about 2 T. of the dressing over the eggplant and stir. Set aside.
4. Toast the pine nuts in a hot skillet until barely brown. Set aside. Chop cilantro a few minutes before serving. Cut sangak bread into flat strips (about 2 1/2″ x 5 inches long).
5. SERVE: spread the hummus on sangak bread (or flatbread) slices. Spoon the eggplant over the top and sprinkle with cilantro (or Italian parsley, if preferred) Feta and toasted pine nuts. Serve flat (open-faced) or roll the pieces up into a roll-up and serve as finger food.
Per Serving (you may not use all the dressing so these numbers may be off): 377 Calories; 33g Fat (74.9% calories from fat); 7g Protein; 18g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 575mg Sodium.

Posted in Breads, Soups, Vegetarian, on May 1st, 2012.

creamy_asparagus_soup_tarragon

Before asparagus goes out of season this year, make time to prepare this soup. And make a batch of the delicious savory cookies (cheese, thyme and Parmesan) to go along with it. Neither recipe is difficult – you can even make the soup the day ahead and the cookie log could be made weeks ahead and frozen – then sliced and baked before serving.

Oh yes, this is worth making. Definitely! Worth making 2-3 batches of it and freeze for a later date – when we won’t have asparagus at all. A “batch” of this requires 1 1/2 pounds of asparagus. So I’d buy 3 pounds and make one big soup pot of it, then freeze in 1 or 2 cup portions. This isn’t the kind of soup you’d use as a full meal – it’s light and there’s nothing of the stick-to-the-ribs ingredients. There are a few peas in this, just to give the soup a little more of a green-y color, but unless someone told you there were peas in it, I’m not sure you’d know. This would make a lovely lunch dish!

Do make sure you have some tarragon on hand – it’s an important flavor ingredient here. We’ve been unable to grow tarragon in our garden, gosh darn it – so nearly every time I’m shopping I look for a little plastic box of it. More often than not, it’s not there. When you need tarragon, well, you just need it. Dried tarragon will work in an absolute pinch, but it doesn’t have the flavor components (to me, anyway) that fresh has.

Then there are the little savory cookies. These are so good – rich and crumbly, and they go perfectly with this soup. Do start them a few hours before you need them (or even bake them a few hours ahead). They could easily be made a week ahead and frozen. Slice off what you need and bake them. If a cookie contains a goodly amount of butter, you’ll not have trouble slicing them when they’re frozen. That’s the case here. The savory cookies are almost like shortbread, but instead of sweetness, they contain cheese and thyme. These are the kind of “cookies,” if you will, that could always reside in the freezer for times when you suddenly need an appetizer. Years ago I used to have plenty of those things, that lived in the freezer, always at-the-ready for impromptu guests. I think today most people don’t do impromptu dropping-in on people.

Both of these came from Linda Steidel, a cooking instructor, although she got the recipes from Food & Wine magazine in 2011.

What I liked: the asparagus flavor – and it seems like the addition of the frozen peas just enhances the asparagus – the same kind of affinity that chocolate desserts have when you add a little jot of coffee or espresso. An easy soup to make, for sure. The cheese shortbread cookies are sensational too. It’s all delish. The soup could be a vegetarian one if you substitute vegetable stock for the chicken stock.

What I didn’t like: absolutely nothing. Will be making again. Both of them.

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Asparagus Soup with Tarragon

Recipe By: From chef/instructor Linda Steidel, 2012 (also from Food & Wine, 2011)
Serving Size: 6

2 tablespoons unsalted butter
1 medium onion — thinly sliced
1 1/2 pounds asparagus — cut in 1″ pieces
1 quart chicken stock
1/4 cup fresh tarragon — plus more for garnish
1 tablespoon Italian parsley
1/2 cup frozen peas — baby peas, thawed
1/4 cup heavy cream
Salt and freshly ground WHITE pepper to taste
Finely grated lemon zest for garnish

1. In a large pot melt the butter. Add onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add asparagus and cook for a minute. Add broth and simmer until asparagus is tender, about 10 minutes.
2. Add the 1/4 cup tarragon, parsley and peas. Working in batches, puree the soup in a blender. Return soup to the pot, add cream and rewarm. Season with salt and white pepper to taste, then garnish each bowl with more tarragon leaves and the lemon zest.
Per Serving: 114 Calories; 8g Fat (63.7% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 1451mg Sodium.

. . .

Parmesan Shortbread Coins

Recipe By: From chef/instructor Linda Steidel, 2012 (also from Food & Wine, 2011)

1 1/2 cups all-purpose flour
1 1/2 cups freshly grated Parmigiano-Reggiano cheese — (6 ounces)
1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1 1/2 sticks unsalted butter — softened
2 large egg yolks

1. In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest and salt. Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.
2. Preheat the oven to 325° and line 2 baking sheets with parchment. Slice the log 1/4 inch thick (or maybe 1/3 inch) and arrange on the baking sheets. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.

Posted in Soups, Vegetarian, on January 30th, 2012.

creamy_mushroom_soup

Nothing whatsoever, in any way, shape or form, like Campbell’s Cream of Mushroom Soup. Enough said!

This little recipe has, for 6 servings, just 1/4 cup of heavy cream in it. If you were to eat a bowl of it, you’d be eating about a tablespoon of cream. That’s it. And that gives it a unctuous creamy quality. Not a pale-looking creamy, but a full-blown creamy. What it also has in it is a LOT of mushrooms (a full 2 pounds for those 6 servings). And a ton of flavor. If you love mushrooms like I do, then you’ll need to do yourself a favor and make this soup. What it doesn’t have in it is a lot of stick-to-your-ribs carbs or tummy fillers like potatoes or rice. It also doesn’t have any thickener in it at all. What this contains is mushrooms, broth, herbs, and a jot of brandy, along with that little tiny bit of cream. Therefore, it’s very low calorie. 190 calories per serving, actually. Probably not enough, as it is, to fill you up for lunch of dinner. I made it the other night with several baguette slices with Parmigiano cheese sprinkled on top. Very loverly, as the saying goes. The recipe came from Food52, and was one of the winners of their contest in the mushroom soup category. It’s also in that new book I was telling you about, the The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.

What I liked: the really strong, full-of-character mushroom flavor. There is no question this is a mushroom soup, in other words.  Those mushrooms have to be washed, cleaned, and precisely chopped (something the soup developer, MrsWheelbarrow, suggested). But they truly offer lots of flavor – the more varieties the better. This recipe calls for crimini and whatever kind of mixed mushrooms you can buy.

What I didn’t like: I’d have liked the soup to have a bit more toothsome substance – which is why I might add just a couple of tablespoons of rice to the soup maybe. With the leftover soup I added some small bites of cooked potato (that I had leftover). Or I’d thicken it with some flour just for texture. Even so, will I make this again? Absolutely.

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Creamy Mushroom Soup

Recipe By: A winner of a Food52 contest
Serving Size: 6
NOTES: If you like a bit more subtance to the soup, add in a bit of rice (maybe 3 T. or so) or use some (leftover) cooked potato that you cube up and heat just at the end. Don’t COOK the potatoes in it as they’ll likely disintegrate. You don’t want that. You can also add some milk or fat-free half and half to this to make another serving or so. It doesn’t appear to dilute the flavor.

1 pound mushrooms — mixed variety, cleaned, stems separated from caps
1 pound cremini mushrooms — cleaned, stems separated from caps
1/2 cups minced shallot
6 sprigs thyme
1 sprig rosemary
1/4 cups cognac
3 tablespoons olive oil
salt & pepper to taste
4 cups chicken stock — rich homemade [I used Penzey’s soup base]
1/4 cup whipping cream
1/4 cup chopped chives

1. Rough chop the mushroom stems and simmer them, covered, in the chicken broth for about an hour.
2. In the meantime, heat the oil in a large skillet, and saute the shallots until transparent. Add the herbs and salt & pepper liberally.
3. Beautifully and precisely chop the mushroom caps into a 1/2″ dice. Add them to the shallots as they are chopped. Keep the heat very low and cook gently until the mushroom liquid is released and reabsorbed [about 20 minutes or so]. Shake the pan so they don’t stick. Remove the thyme and rosemary. [I didn’t do that step as I used dried herbs.]
4. Turn up the heat and add the cognac. Flame it if you’re feeling really chef-y. Cook the mushroom cap/shallot mixture down (after cognac) until well reduced and starting to turn a little golden on the edges.
5. Strain the mushroom stems from the chicken broth [and discard them].
6. Add the beautiful mushroom cap and shallot mixture to the strained broth and heat gently.
7. Swirl in the cream and chives and serve. Or serve in small sipping cups topped with chives and lightly whipped cream, if you want to get fancy.
Per Serving: 190 Calories; 12g Fat (59.5% calories from fat); 5g Protein; 13g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 1445mg Sodium (this sodium cannot be accurate – it assumes you’re using very salty chicken broth).

Posted in Soups, Vegetarian, on December 11th, 2011.

farm_house_veggie_soup

There are a couple of secret ingredients in this soup that help to make this soup an over-the-top version. First – a tiny little glug of soy sauce. Second – a little amount of dried porcini mushrooms  that are ground up to a powder. Who’d think those two things could make such a difference?

When I made this about a week ago, I was recovering from a cold, and some good, hot vegetable soup sounded so restorative to me. And I had about a quart of turkey stock in the refrigerator, leftover from Thanksgiving. It needed to be used, or else frozen. Then I read my most recent issue of Cook’s Illustrated (the Nov/Dec 2011 issue) and there was a long article about vegetable soups. I read it from beginning to end. In it, the author labored long and hard over how to enhance a vegetable soup. He added this and that. He discarded a number of sample batches. But he finally determined that adding in a hint of soy sauce just gave the soup that umami taste we’re all looking for. And the same with the porcini mushroom powder. I’ll have to remember that idea because you could easily add some of that to almost any soup.

So, for this big batch of soup that serves at least 6-8 for a dinner meal, you add just two teaspoons of soy sauce and also 2 teaspoons of porcini mushroom powder (you make this yourself in your spice grinder). That’s not much – but I assure you, it makes a difference. The recipe also has you make a little compound butter (butter, lemon zest, fresh thyme and a tiny bit of lemon juice) which you can spoon onto the top of the soup when it’s served. The butter is hard to see it in my photo at top – it’s just to left and slightly below the center of the soup bowl. And to tell you the honest truth, I couldn’t taste the butter, but there’s only 2 T. of butter used to sweat the veggies at the beginning – that’s it. A very low fat soup! I also added some shiitake mushrooms to this soup. Those weren’t in the original recipe, but I had them on hand and they needed to be used up. Other than that one thing, the recipe below is made exactly to the Cook’s Illustrated one. The soup has a lot of carbs in it – potatoes, turnips, carrots, barley (I used farro because that’s what I had on hand) and peas.

What I liked: doesn’t it always end up being about the taste? It does for me. As I write this, we enjoyed this soup just last night but this won’t post until next week sometime. But I can’t wait to have it again. Fortunately there’s a lot of it. I may freeze one bag and eat the other one sooner rather than later. I may add some green veggies to it next time (like some sugar snaps, maybe green beans just at the end). I like a veggie-laden soup and this one is more carb-laden. Serve this with some bread, or maybe a toasted cheese sandwich. Delish.

What I didn’t like:  well . . .when I make it again I’ll reduce the amount of soy sauce by just a little bit. I could taste it. It wasn’t bad, but I didn’t think I should be able to taste it! A great soup, though and worth making. It does take some time doing all the sous-chef thing with chopping, peeling, etc. Be prepared to spend at least an hour overseeing the cooking of it. If you have a kitchen helper, enlist the help to peel and chop!

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Farmhouse Vegetable Soup

Recipe By: Adapted slightly from Cook’s Illustrated, Nov./Dec. 2011
Serving Size: 6-8

1/8 ounce dried mushroom — porcini type
8 sprigs Italian parsley — 3 T. of it chopped, remainder whole
4 sprigs fresh thyme
1 whole bay leaf
2 tablespoons unsalted butter
1 1/2 pounds leeks — green parts removed, sliced lengthwise, coarsely chopped
2 whole carrots — peeled, cut in 1/2 inch coins
2 whole celery ribs — cut into 1/4 inch cubes
1/2 cup dry white wine
2 teaspoons soy sauce
Salt and freshly ground black pepper to taste
6 cups water
4 cups low-sodium chicken broth — [I used turkey broth] or vegetable broth
1/2 cup pearl barley — [I used farro]
1 clove garlic — peeled and smashed
1 1/2 pounds Yukon Gold potato — peeled, cut into 1/2 inch pieces (or smaller)
1 whole turnip — peeled, cut into 3/4 inch pieces
1 1/2 cups cabbage — chopped
1 cup frozen peas
1 teaspoon fresh lemon juice
1 cup shiitake mushrooms — sliced [my addition – not in the original recipe]
LEMON-THYME BUTTER:
6 tablespoons unsalted butter — softened
1 tablespoon fresh thyme
3/4 teaspoon lemon zest — freshly grated
1/4 teaspoon lemon juice
1 pinch salt

1. Grind porcini mushroom pieces in a spice grinder until they resemble fine meal, 10-30 seconds. Measure out 2 teaspoons of the powder and reserve remainder for another use. Using kitchen twine, tie together the parsley sprigs, thyme and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle and garlic. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
4. Add potatoes, turnip and cabbage; return to simmer and cook until barley, potatoes, turnip and cabbage are tender, about 18-20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in pease, fresh lemon juice and chopped parsley; season with salt and pepper to taste. Serve, passing Lemon-Thyme Butter separately.
6. LEMON-THYME BUTTER: Combine all ingredients in a bowl.
Per Serving: 408 Calories; 14g Fat (28.0% calories from fat); 16g Protein; 65g Carbohydrate; 11g Dietary Fiber; 31mg Cholesterol; 230mg Sodium.

Posted in Salads, Vegetarian, Veggies/sides, on December 9th, 2011.

mitsitam_wild_rice_salad1 This salad was one of several at our Thanksgiving buffet dinner. Everyone liked it, as far as I know. I thought it was wonderful. It could be the main dish of a vegetarian meal. The next day several of us dipped into the leftovers and enjoyed it all over again. The watercress, however, isn’t all that nice the next day if it’s left in the salad.

mitsitam_wild_rice_saladThe dressing is easy – apple cider vinegar, honey, oil and salt and pepper. You do need to prepare a few fresh veggies – carrots, tomatoes, green onions, and add some dried cranberries, toasted pine nuts and toasted pumpkin seeds too. The wild rice does have to be cooked (using some vegetable stock, not just water) of course. Some of the dressing is tossed with the rice and allowed to sit for an hour before you finish prepping the entire salad for serving.

The recipe is another one from the Mitsitam Café. I told you about this a few days ago when I posted the recipe for Cedar-Planked, Fire Roasted Salmon. The recipe is also in the Museum’s cookbook, The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian. Worth making.

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Wild Rice Salad with Watercress

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

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

1. Combine vinaigrette, cover and refrigerate for one hour (dressing will keep for 10 days).
2. Combine wild rice and vegetable stock in a medium saucepan. Bring to a boil and reduce to simmer for 45-50 minutes, or until cooked through. Drain and spread the rice out onto a large baking sheet to dry.
3. Scrape rice into a large bowl, add carrots, cranberries, tomato, green onions and nuts. Add about 1/2 cup vinaigrette, toss together and refrigerate for an hour. Place watercress on individual plates and top with wild rice mixture. If you have leftovers, remove all of the watercress as it turns icky if it’s kept past the first serving. Alternately you can place the salad in a large bowl and toss it all together and either serve it buffet style or place the tossed salad on individual plates.
Per Serving (assumes you consume all the dressing, which you don’t): 511 Calories; 28g Fat (48.5% calories from fat); 12g Protein; 56g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1233mg Sodium.

Posted in Vegetarian, Veggies/sides, on October 25th, 2011.

indian_eggplant_salad

Lately I’ve been on a roll making Aarti Sequeira’s recipes from the Food Network. On this particular show she made a vegetarian meal (a fruit salad, a lentil and rice dish [the main course] and this eggplant salad). They all sounded delicious. I had a beautiful eggplant in my refrigerator which needed to be used (given to me by a friend, Roberta, from her garden). With just one relatively small (globe type) eggplant, I knew it was going to need some additions to make it stretch to serve more than just the two of us. We’d invited a friend over for dinner, so I needed enough to serve 3. That’s just about how much this made, half of the below recipe. Maybe it could stretch to serve 4, but that would be it. The regular recipe would serve at least 6. In the Indian language this dish is called Baingan Bharta. I’ll never remember that – that’s why it’s just “Indian Eggplant Salad.”

This recipe has a significant amount of onion in it. And it’s mixed up at the end with Greek yogurt. And oh gosh, is it ever fantastic. The sweetness that comes from long, slow cooking of the onion, the eggplant, which is roasted in a 500° oven for about 45 minutes, and a few Indian spices. I can already tell you I’m going to be very unhappy when the little bowl of this is gone. I scraped the big frying pan clean with my finger to get the last little bit of residual eggplant.

The onions are cooked in peanut oil until they’re really golden brown. Not burned – watch that carefully – but nicely golden in color. Then you add in the roasted, peeled and cubed eggplant. Add in the spices last (garlic, turmeric, ground cumin, fresh cilantro, salt and pepper – – and if you can handle the heat, add in a serrano or jalapeno pepper).  It’s cooked very briefly, then you add the Greek yogurt (I used Fage non-fat – make sure you DO use Greek yogurt – it’s strained and quite thick – regular yogurt would make this dish far too thin) and it’s finished. You can serve it while it’s warm, or cool to room temp. It has the consistency of Greek yogurt (obviously) but the eggplant is very soft, and so are the onions.

What I like about it: the textures – soft (the eggplant, onions and yogurt), sweet (the onions), spicy (turmeric and cumin) all in one bite. It’s easy to make too, although it does take more than an hour to bake and prepare everything. Next time I’ll be making a double batch. It’s that good.

What I didn’t like: not a single thing. You do need to like soft food, though. Because the eggplant is thoroughly roasted, it’s almost a mush, but not quite. There isn’t anything chewy or crunchy here. A lovely side dish to serve with something more substantial. I served it with Tandoori chicken and Aarti’s lentil-rice dish you’ll read about in a day or two.

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Eggplant Salad (Indian Style)

Recipe By: Aarti Sequeira, Food Network
Serving Size: 6

2 large eggplants
2 tablespoons peanut oil — plus more for eggplant
1 medium white onion — finely diced
4 cloves garlic — minced
1 small serrano pepper — seeded (if you wish less heat) and minced (optional)
1/4 cup fresh cilantro — minced, both leaves and stems, plus more for garnish
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin — plus more for sprinkling
Kosher salt and freshly ground black pepper
2 cups fat-free Greek yogurt — beaten until smooth

1. Preheat the oven to 500° F.
2. Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
3. Once cool, skin the eggplant. Chop the flesh until it’s relatively smooth but not mushy.
4. In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
5. Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
6. Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.
Per Serving: 91 Calories; 5g Fat (44.4% calories from fat); 2g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.

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