Get new posts by email:

Archives

Currently Reading

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

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

BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

Scroll down to the bottom to view my Blogroll

Posted in Veggies/sides, on July 18th, 2014.

french_style_poppy_seed_noodles

We don’t seem to make egg noodles all that much anymore. Yet they are still a regular in almost every grocery store. Am I the only one who doesn’t think to use them regularly?  For whatever reason this old-old recipe of mine popped into my head when I was making the Japanese Burgers the other night. I wouldn’t have made them just for myself, but I had a dinner guest and I knew he liked pasta.

This recipe has been in my 5×8 ring binder for years – and since it was typed onto the 3-hole punched page, I knew that meant it was one of the earliest recipes I put into that book that I started creating in about 1965. I looked online and found nothing similar. My typed recipe doesn’t say where the recipe came from. And truth to tell, this dish isn’t going to make waves. You’re not going to be raving about it to all your friends. It’s just a simple, homey kind of comfort noodle dish. This type of noodle preparation appears to be German or Austrian (sometimes made with a type of potato noodle). But my typed recipe clearly indicated it’s French. Maybe from the sour cream added in.  Who knows.

noodles_ready_to_bakeOne of the nice things about this is it can be made a few hours ahead and reheated. The pasta is cooked – undercooked actually – and combined with sour cream, a bit of milk, seasonings, poppy seeds and I add green onions. It’s all mixed up, placed in a casserole dish, dotted with butter and more poppy seeds and green onions. And with a bit of lemon juice squeezed over the top if desired. It gets covered. Then it’s baked for 20-30 minutes. There’s no cheese  – but you could add it if you want. If so, I’d use Gruyere or Fontina. Not cheddar or mozzie, or even Jack cheese. No. It would need to be a little more flavorful European cheese, but not Parm. But I liked it just fine without cheese.

This dish is meant to be a subtle carb side that’s just an addition to a flavorful protein. Let your protein be the star of the show, in other words. Your kids will like the noodles – they’re relatively plain as long as they like sour cream.

What’s GOOD: its simplicity. It’s comfort food, but not ooey, gooey kind. It rounds out a dinner, or a plate alongside a flavorful protein like a burger, a steak, a pork chop, a chicken breast.

What’s NOT: this isn’t a “wow” recipe. Just simple, plain food. Tasty, easy.

printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

French-Style Poppy Seed Egg Noodle Dish

Recipe By: A recipe from my ancient hand-typed cookbook. Have no idea of its origin.
Serving Size: 8 small servings

8 ounces egg noodles
6 tablespoons sour cream
3 tablespoons milk
1/2 teaspoon dried herbs — your choice (I used thyme, oregano, dried basil, sage)
2 tablespoons green onions — minced
Salt and pepper to taste
1 1/2 tablespoons poppy seeds — (save some for garnishing the top)
4 tablespoons unsalted butter
2 teaspoons lemon juice

1. Preheat oven to 325°F.
2. Cook the egg noodles in boiling, salted water but cook them fewer minutes than recommended so there is still a bite to them. Drain.
2. Meanwhile, In a large bowl combine the sour cream, milk, herbs, poppy seeds (most of them) and green onions. Pour the hot noodles over this mixture and stir well. Season with salt and pepper.
3. Pour into a greased casserole dish. Sprinkle additional poppy seeds on top, dot with butter, and drizzle with the lemon juice. Cover with lid or foil.
4. Bake for 20-25 minutes. Time your dinner so you can take this out of the oven and serve it immediately. Because of the airiness of the noodles (it’s not a solid mass like lasagna) they cool very quickly.
5. Make Ahead: You can prepare this up through step 3 and chill the casserole. Remove from refrigerator at least 30 minutes before baking, and check time in the oven – it may take a few more minutes to heat through and cook the noodles. I wouldn’t advise freezing this casserole as too many ice crystals would form on all the looped noodles.
Per Serving: 195 Calories; 10g Fat (46.3% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 16mg Sodium.

Posted in Salads, Veggies/sides, on June 24th, 2014.

brussels_sprouts_salad_cran

If you’re a convert to the joys of Brussels sprouts (I’ve always been a fan) that are pan sautéed, then you’ll like this recipe a lot. It uses halved Brussels, a whole-grain mustard vinaigrette and some chopped up dried cranberries and almonds for crunch and flavor. Really delish.

With a package of Brussels sprouts in the refrigerator and a dinner to prepare, I hunted through my to-try recipes and came across this one. I adapted it some (didn’t have dried blueberries; opted to pan sauté them rather than cook them in water first; didn’t have Manchego so I subbed Parm). The mustard vinaigrette was first on the list to do – an easy mixture. It was a bit too oily for me, so I added in a little more lemon juice than called for. I also used more garlic. The original recipe comes from a restaurant in Pasadena called La Grande Orange, located adjacent to the main-stop train station there. It’s a great restaurant (have eaten there and enjoyed their signature sangria and salads). Anyway, this is a veggie dish, but can also be dubbed a salad too. I served it hot, but you know Brussels sprouts – they cool quickly, so they were at room temp within a couple of minutes.

In the original recipe the Brussels were simmered in water. I like pan roasted ones, so I added a tablespoon or oil to a huge nonstick frying pan and got them nice and brown-blackened. Meanwhile I made the vinaigrette, chopped up the dried cranberries (very few) and the almonds (raw, only a little bit) and shredded Parm. I did add a bit of water to the Brussels to get them just cooked through, then dumped them out into a serving bowl and drizzled on the tiny bit of dressing and added the garnishes. Done. Easy. Definitely a make again veggie!

What’s GOOD: Well, I love Brussels sprouts almost any way they come. My DH’s good friend Joe was here for dinner and he said he wasn’t much of a fan of Brussels sprouts anytime, but he really, really liked these. He had 3 servings if that tells you anything. I gave myself a very small serving at first, but I dug in for a few more myself. And I’ll be having the last few for tonight’s dinner.

What’s NOT: nothing, unless you don’t like Brussels sprouts!

printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open full recipe in MC)

* Exported from MasterCook *

Hot Brussels Sprout Salad with Mustard Vinaigrette

Recipe By: Adapted from La Grande Orange Café in the historic Santa Fe train depot in Pasadena (via L.A. Times, 4/14)
Serving Size: 4

MUSTARD VINAIGRETTE (makes about 1 cup, and you’ll use only a tiny bit):
2 tablespoons honey
1 1/2 tablespoons champagne wine vinegar — or more if needed
1 tablespoon fresh lemon juice — with pulp (may need more)
1 1/2 teaspoons lemon zest
1 1/2 teaspoons mustard, whole grain — or more if needed
2 teaspoons minced garlic
3/4 cup olive oil — not extra virgin
Sea salt and black pepper to taste
SALAD:
1 pound Brussels sprouts
1 tablespoon canola oil
1 tablespoon dried cranberries — chopped
2 tablespoons almonds — chopped
3 tablespoons mustard vinaigrette (recipe above)
3 tablespoons Parmigiano-Reggiano cheese — grated

Notes: the recipe above includes all the dressing, so the nutrition count is way off. You’ll use just about 3 T. of the dressing or maybe a little more. If you don’t want extra dressing, make half a recipe or less.
1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar or lemon juice. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.
2. Peel the outer discolored leaves from the Brussels sprouts and discard. Trim off the base (core) still leaving the shape intact. Cut each one in half lengthwise. You should have 3 cups.
3. Heat a very large nonstick skillet over medium-high heat. Add oil and gently lay the Brussels sprouts cut side down into the pan. After about a minute reduce the heat to medium or even medium low (you don’t want them to burn, just get toasty brown). After 2-3 minutes use a big spoon and stir them – some will turn over and others will not (that’s okay). Add about a T. of tap water, cover with a lid and allow to steam for 2-3 minutes, stirring at least twice in that time. Test one – and continue cooking until your test one isn’t crunchy. Don’t over cook them, however!
4. Pour the hot veggies into a serving bowl, add cranberries, almonds and just enough vinaigrette to lightly moisten, about 3 tablespoons. Garnish with Parmesan shreds and serve immediately. However, they cool quickly, so you could easily cook the veggies ahead and toss and garnish it later, so you’d serve it at room temp. It might require more dressing.
Per Serving (nutrition is way off – this includes the full cup of dressing!): 513 Calories; 48g Fat (80.3% calories from fat); 6g Protein; 20g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 120mg Sodium.

Posted in Veggies/sides, on May 24th, 2014.

fontina_parm_risotto_corn

With my relatively new risotto cooker, making this dish was a cinch for a recent dinner party. I added corn for color and texture. The fontina cheese combined with the traditional parmesan was a good mix. The cheese flavors were more subtle, but you did know it was there.

Since I know most of you don’t have the Breville BRC600XL The Risotto Plus Sauteing Slow Rice Cooker and Steamer , the instructions below are for making risotto the traditional way – stirring and stirring. If you’re fortunate enough to have the risotto cooker, then you’ll already know how to make this. I truly cheated this time – after sautéing the onion I just poured everything into the cooker – I didn’t even do the step of allowing the wine to soak into the rice first – all of it went into the cooker, I turned it on, and 20+ minutes later it was done perfectly and ready to serve. I poured in a little bit of chicken broth at the end and it probably could have used a bit more, as you can see from the photo – it should have been just slightly more soupy. But the flavor was wonderful.

The original recipe for this came from the Food Network, but I changed it around a bunch, so it’s not really the same anymore. It was an entrée type risotto with chicken. If you want that one, just search for Fontina Risotto with Chicken and you’ll find it.

What’s GOOD: what’s there not to like about risotto? It makes a really nice company side dish (get one of your guests to do the stirring and broth-adding). If you have the risotto cooker, then this dish is a snap. I liked the fontina in this (had never tried using that cheese in risotto before). It mellowed out the rather sharp cheesy flavor from Parmigiano.

What’s NOT: nothing, other than the time it takes to make risotto. (All the more reason to buy one of the risotto cookers!)

printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open in MC)

* Exported from MasterCook *

Fontina & Parmigiano Risotto with Corn

Recipe By: Adapted from a Food Network recipe
Serving Size: 10

4 cups low-sodium chicken broth
4 cups water
5 tablespoons unsalted butter
1 medium onion — finely chopped
2 1/4 cups arborio rice
2 teaspoons dried thyme — crushed between your palms
1 cup dry white wine
Kosher salt
1 ear fresh corn — cut off the cobb
1 cup Parmigiano-Reggiano cheese — finely grated
Freshly ground pepper
1 cup fontina cheese — coarsely grated, plus more for garnish
1/4 cup chopped fresh Italian parsley

1. Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
2. Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt.
3. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
4. Stir in the parmigiano, the remaining 1 tablespoon butter, the corn, salt to taste and pepper. Gently stir in the fontina; top with parsley and more fontina.
Per Serving: 322 Calories; 13g Fat (35.5% calories from fat); 14g Protein; 38g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 266mg Sodium.

Posted in Salads, Veggies/sides, on April 29th, 2014.

summer_asparagus_salad

Don’t you just love this season of the year when asparagus is at its peak? Actually, here in California, we can buy asparagus nearly  year ‘round, but at least 6 months of the year I suppose it’s shipped north from South America somewhere, and the price and quality are commensurate with the long distance. Anyway, here’s a new take on an asparagus salad. That’s Feta cheese you see sprinkled all over the top and toasted pine nuts. Dig in.

This salad was served at the little gourmet dinner we had just a week or so before my dear darling DH had his stroke. He was fit as a fiddle that evening, enjoying the wine, conversation and the food, of course. My friend Cherrie served this, and I promptly came home and made it myself a few days later. It’s great. This was another of those Sunset Magazine 25 all-time favorite recipes they did in a recent issue.

It makes a pretty presentation with the dark green of the asparagus, the white of the cheese (you could probably use goat cheese too) and the contrast of the toasted pine nuts. It has a very easy dressing that’s poured over it just before serving.

What’s GOOD: well, asparagus is good anytime, anywhere. I think it’s my favorite veg. With green beans a strong second. Loved how pretty it looked, so it’s great for a gathering. It’s easy to do and everything can be prepared ahead – just toss before serving and add the cheese and nuts on top.

What’s NOT: nothing whatsoever.

printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open in MC)

* Exported from MasterCook *

Summer Asparagus Salad

Recipe By: Sunset, January 2014
Serving Size: 6

2 pounds asparagus — cut into 2-in. pieces on the diagonal (must use thicker asparagus)
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
3 tablespoons olive oil
1/4 cup chopped fresh basil, chives, and cilantro (combined total)
1 cup red onion — thinly sliced
3/4 cup pine nuts — toasted
1/2 cup feta cheese — crumbled
1/2 teaspoon salt
1/2 teaspoon pepper

1. Drop asparagus into a large pot of boiling water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool.
2. In a large bowl, whisk together lemon juice, mustard, oil, and herbs. Add asparagus, onion, pine nuts, feta, salt, and pepper, and stir to combine. (I put the cheese and pine nuts on top just to garnish rather than mix in. Your choice.)
Per Serving: 224 Calories; 19g Fat (69.8% calories from fat); 8g Protein; 10g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 383mg Sodium.

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

champagne_asparagus_risotto

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

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

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

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

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

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

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

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

printer-friendly CutePDF for traditional method
Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)

* Exported from MasterCook *

Champagne and Asparagus Risotto

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

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

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

printer-friendly CutePDF for Breville Cooker
Files for Breville Cooker: MasterCook 5+ and MasterCook 14 (click link to open in MC)

* Exported from MasterCook *

Champagne and Asparagus Risotto in the Breville Risotto Cooker

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

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

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

Posted in Veggies/sides, on February 20th, 2014.

caribbean_sweet_potatoes_bananas

A very easy side dish – and a great way to use up an over-the-hill banana, if you happen to have one in your kitchen.

Different cultures use different ingredients in their cuisine. In the Caribbean, obviously, they grow tons of bananas, even some different varieties of them, so it’s kind of logical that they would combine sweet potatoes with bananas to make a side dish.

This rendition of them came from a cooking class my cyber-friend Nance went to, back about 20 years ago in the Chicago area. Some people might think any dish like this should only be served near Thanksgiving (it does have some recipe-similarity with a sweet potato casserole, although this surely has no marshmallows on top, nor does it contain pecans). I served it with a juicy grilled steak. It was so darned easy – I baked the sweet potatoes (the orange fleshed type) in my handy-dandy Breville toaster oven (love that thing!) for about 40 minutes. I let them cool for 10-15 minutes as they were hot as the dickens. In a bowl that had somewhat of a flat bottom I mashed them up with the banana that I’d cut into coin-chunks. I added butter, nutmeg and cinnamon. The recipe indicated adding brown sugar, but on tasting this, I decided they were already super-sweet already, probably because of the very-much over-the-hill banana. I added a little salt and it was done.

Since we weren’t eating that very second, I put them in the casserole dish you see above and put them in the toaster oven at 250°F. The only thing I discovered was that if these sit awhile – like the 15 minutes mine did – they almost get firm, so in the recipe below I’ve added in one little hint to add some milk to them if you’re going to try to keep them at all before serving. Thanks for the recipe, Nance.

What’s GOOD: how easy these were to make. And very, very tasty with the banana. I used 2 large sweet potatoes and 1 small banana, and you definitely could taste the banana. If you reduced slightly the banana proportion, you might not be able to pick out the banana flavor. You do need a ripe banana, or it would not mash well. I scaled down the spices a little bit too – I thought just a little bit was plenty for us, and it tasted delicious. I’ll definitely make this again.

What’s NOT: nothing really, unless you don’t have the ripe banana on hand.

printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open in MC)

* Exported from MasterCook *

Caribbean Sweet Potatoes

Recipe By: From my cyber friend Nance, and she got it at a cooking class
Serving Size: 8

3 pounds sweet potatoes
2 medium bananas
4 tablespoons unsalted butter
brown sugar to taste (optional)
1 1/2 teaspoons ground nutmeg — [I used less]
1 tablespoon ground cinnamon — [I used less]
Salt to taste
2 tablespoons milk — (or chicken broth or coconut milk) use only if making ahead (may need more)
1 teaspoon fresh lime juice — also use only if making ahead (may need more)

1. Bake potatoes at 375° F for 35-45 minutes, until tender to the touch. Allow to cool just enough so you can handle them; remove peel and chop coarsely in a flat-bottomed bowl.
2. Add bananas (cut into chunks), butter, brown sugar (if using), nutmeg and cinnamon. Using a potato masher, mix and mash the mixture until you can’t see any banana. Taste for salt and pepper. Serve immediately at this point.
3. Can be made ahead also (refrigerate for a few hours). If so, add a bit of milk to smooth out the mixture and a little squirt of lime juice (to keep the bananas from turning brown). Scoop mixture into a casserole dish and refrigerate for 2-3 hours. Allow to return to room temperature and and bake for 20 minutes or so at 250°F just to heat through. Could also reheat in microwave. Serve immediately.
Per Serving: 214 Calories; 7g Fat (26.8% calories from fat); 3g Protein; 38g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 19mg Sodium.

Posted in Veggies/sides, on February 16th, 2014.

17_lb_mushroom_scale

Hen-of-the-wood(s) mushrooms don’t grow everywhere – this one and the others pictured here were grown in Massachusetts. They’re delicious if you didn’t know . . .

We  have a very dear friend, Joe Casali, who comes to stay with us regularly when he’s calling on customers in our area. He’s great fun to have around, and I usually cook a nice dinner when he’s here. Joe enjoys good food (and he and Dave are always chit-chatting about wine, which is an important part of every evening meal, but particularly so when Joe is here). This time he brought a gorgeous bottle of 1995 Markham Cabernet and a package of his mushrooms, and there’s quite a story here. My DH and Joe go sailing together often on our boat in San Diego, sometimes with Joe’s wife Yvette too  (I don’t go because I get seasick). Joe and Dave were once in business together, decades ago, and they roomed together back in the late 1970s for awhile. Both were jolly bachelors at the time.

Joe is Italian. Very Italian. He grew up in Massachusetts. His grandparents came over from the old country in the early 1900s and settled in Springfield, Mass., in the Italian district there, then later to East Longmeadow. Growing up in the 1950s Joe watched his grandmother Paulina and his mother Viola as they cooked food from their region in Italy – Emilia-Romagna. The family was from Piacenza (actually the town of Morfasso, in the mountains nearby) where the town is mostly made up of Casalis and Rigolis. It was at his Grandmother Paulina’s knee that he learned all about the mushrooms. Hen-of-the-wood is a Grifola frondosa polypore mushroom if you’re interested in the etymology. Over time in Joe’s family the mushroom name got kind of scrambled, and they call them grafoni.

Sometimes, apparently, in the East, in October, you can buy these mushrooms at Whole Foods. The last time Joe knew, they were charging $40/pound for them. See why they’re prized? – except that most people don’t know that much about them.

Hen-of-the-woods mushrooms are both revered and reviled (the latter only because some don’t know what a delicacy they really are and because some view them as eyesores in their pristine yards). If you go online and do a search for the mushrooms and click on images, you’ll find hundreds of pictures of them in all their delicate glory, nestled on or at the base of big trees, mostly oaks.  Joe doesn’t know if these mushrooms also grow in the region of his family in Italy, but for

sure these immigrants learned to use them in Massachusetts. For years Joe has been flying to Mass. every September or October, to harvest hundreds and hundreds of pounds of these amazing mushrooms. Joe borrows a friend’s car and heads out to hunt mushrooms. Joe has an Excel spreadsheet that he’s developed over the years of locations of these mushrooms (because they grow in the same place year after year – he showed it to me awhile back – he has notes about taking this footpath, go 50 feet to this tree, cross the stream, turn left, etc.). He’s made friends with a few people within a 20-30 mile radius of his family home there and they leave the mushrooms intact waiting for Joe’s trip to harvest. Most of them are in forests and glades, or a vacant lot studded with trees. Joe’s dad knew the locations of these mushrooms and over the years Joe has found more and more of them.

Joe’s father was a member of an an Italian club – a club that actually still has a clubhouse. Can you tell there is a strong Italian population there? Joe is allowed to use the kitchen (he’s a member in good standing, though he only goes there once a year) to fix his mushrooms. Joe hardly joe_holding_big_mushroomssleeps during this several day period – he harvests a trunk full of them, goes to the clubhouse and starts cooking and cooks late into the night. Then the next day he goes out for more and repeats. He has a freezer there, too, that is used for his mushroom harvest. When he’s done he packs the frozen plastic containers in dry ice in a couple of big ice chests and flies home with his mushroom haul to California. One year he prepared 61 quart containers of cooked mushrooms.

There’s Joe with the 17-pounder. He ever so carefully cleans and slices them. The center is also used completely. He cooks them in individual batches. Joe has kindly given me the recipe he uses.

hen_of_the_woods_in_tomato_sauce

The other night he brought one container from his last harvest – it’s enough to feed about 8 people. Dinner was steak, sweet potatoes, these mushrooms, green salad, and some of that wonderful Dario’s Olive Oil Cake for dessert.

The sauce – well, it’s simple enough to make. Joe carefully cleans, trims and cuts the mushrooms into jillions of pieces. He sautés garlic and onions, then adds all the mushrooms, then canned Roma tomatoes with a little bit of juice. It’s seasoned with lots of fresh basil (that he quick dry roasts in the oven) added in just at the end of cooking. The mushrooms aren’t swimming in sauce – the minimal amount of canned tomatoes are there just to flavor them. They’re packed up in containers almost dry, but not quite. Above you can see there is some liquid – but very, very little. You reheat them over very low heat and serve as a side dish. Thank you, Joe, for sharing the story and the recipe. I hope your mother and grandmother would be proud!

What’s GOOD: harvesting your own food of any kind is cool. I can’t take credit for any of that. Joe did all the work. The mushrooms are very tasty – chewy, but not overly so. The sauce is not overwhelming at all – what is there is flavoring only. It’s all about the mushrooms, for sure.
What’s NOT: well, since we don’t live in an area to get these, too bad for us! We’ll have to rely on our friend Joe to bring us one of his precious stock.

printer-friendly CutePDF
Files: MasterCook 5+ and MasterCook 14 (click on link to open in MC)

* Exported from MasterCook *

Casali Family Italian Mushrooms

Recipe By: Our friend Joe Casali’s family recipe, from his Grandmother Paulina.
Serving Size: 8

7 cups hen-of-the-wood mushrooms — * see instructions below
6 tablespoons olive oil
1 tablespoon fresh garlic — minced
2 medium onions — halved, sliced thinly
1 cup canned tomatoes — Roma variety, crushed by hand, drained (about 5+)
1/4 cup tomato juice — from the canned tomatoes
Salt and freshly ground black pepper to taste
2 cups fresh basil — left whole

MUSHROOMS: Clean all dirt, bug areas, wormy areas off the base. Soak the mushroom(s) in warm salted water (warm water removes more of the dirt than cold water). Roll the mushroom under water so you remove as much dirt and debris as possible. Drain and refill the tub at least twice, repeating the process. If you’re doing many, wear rubber gloves. Gently drain mushroom and dry somewhat with paper towels. Cut mushroom into quarters, then you start pulling the pieces off, including all of the center stem portion. Some of it is cut, and parts are gently pulled to remove small ribbon-like shreds about 3 inches long and 1 inch wide or so. It takes patience.
1. Bring a large pot of water to a boil and add salt. Place mushrooms (already cleaned and sliced) in the water and simmer for about 7-9 minutes. Drain in a colander and set aside.
2. In a very large skillet heat olive oil. Add garlic and saute over low-medium heat (do not burn) until golden. Add onion and continue cooking until onion is golden brown also. Add the mushrooms and cook for about 10 minutes over medium heat. You want the onions to get a dark golden brown.
3. Add canned Roma tomatoes, crushed in your hand (remove center core and discard), and continue cooking over medium heat until the mushrooms are almost brown, another 5-10 minutes. Add 1/4 cup of the canned juices, and even more if the mushrooms start to burn. Taste mushrooms and continue to cook until they’re tender. They will never been quite SOFT, but they’ll be chewy and cooked through. Season with salt and pepper to taste.
4. Pour mushroom mixture into a colander and drain off the oil.
5. Meanwhile, preheat oven to 200° F. Snip off the stems on all the basil, then place on a large baking sheet and roast for about 7-8 minutes – only until the basil has dried and turned slightly brown. Remove immediately and set aside.
6. Using your hands, crush the basil (it will be almost like dust) between your palms and add all of it to the mushroom mixture and stir until combined. You may serve the mushrooms at this point, or pour them into freezer containers and freeze. Once defrosted, reheat gently over low heat until hot and serve along side grilled meat, poultry, pork, sausages.
Per Serving: 127 Calories; 11g Fat (70.6% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 76mg Sodium.

Posted in Veggies/sides, on January 21st, 2014.

brussels_sprouts_gratin

Everybody’s talking about Brussels sprouts lately. And I couldn’t be happier. I don’t know how many recipes I have here already, but there’s always room for more. This one’s a good addition, and would make a really nice side if you’re having guests.

The recipe came from Marie Rayner’s food blog (The English Kitchen). I lightened up her recipe just a tad. I used bacon instead of pancetta and I used just a little bit of cream rather than nearly a cup. Then, it happened that I only had fresh wheat bread, so my bread crumbs came from that, but they were just fine – it was just a little harder to tell when the crumbs were toasty brown, that’s all, because they were already brown in color. Minor problem really!

First the Brussels sprouts were cooked in lightly salted water, cooled, halved. Then I cooked a slice of thick bacon (cut up into tiny pieces) and later a small bunch of sliced almonds were browned in the bacon fat too. Then the Brussels sprouts were added in, to soak up the little tiny bit of bacon grease there was in the pan (if you use regular bacon you’ll want to pour off most of the fat). Then they’re poured into a flat gratin dish (I used a 9 inch ceramic pie plate, which was the perfect size brussels_sprouts_gratin_platedfor a pound of Brussels). The bread crumbs are browned in the same cooking pan with a little bit of butter until they’re lightly toasted. Cream is poured over the Brussels sprouts, then the crumbs are mixed with grated Parmigiano-Reggiano cheese and that’s sprinkled over the top of the Brussels sprouts. Bake for 18 minutes. That’s all there is to it. Easy peasy.

We had the remainder of our dinner all ready to go, so as soon as the Brussels sprouts came out of the oven, we were ready to plate everything. The cream (which I’d poured mostly on top of the cut sides of the Brussels sprouts) was almost completely absorbed into the Brussels sprouts – it was barely moist on the bottom of the dish. Thank you, Marie, for such a great recipe!

What’s GOOD: everything about these are good. The crunchy bread crumbs and cheese? Oh yum. The tender Brussels sprouts are so very tasty. The almonds also add a nice little crunch. A great recipe I’ll be making again.
What’s NOT: Well, it does take a bit more prep time than just simmering Brussels sprouts, of course, but it was well worth the effort. When we have a fairly plain protein for our dinner, I like to do something a bit more elaborate for the side dish.

printer-friendly CutePDF
Files: MasterCook 5+ and MasterCook 14 (click on link to open in MC)

* Exported from MasterCook *

Brussels Sprouts Gratin

Recipe By: Adapted from a Sophie Grigson (BBC Food) recipe by Marie Rayner (The English Kitchen) and further adapted by me.
Serving Size: 4

1 pound Brussels sprouts — trimmed
1 slice thick-sliced bacon — chopped
2 tablespoons sliced almonds
3 tablespoons heavy cream
2 teaspoons fresh lemon juice
3 tablespoons fresh bread crumbs
2 teaspoons unsalted butter
3 tablespoons Parmigiano-Reggiano cheese — coarsely grated
fine sea salt and coarsely ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add the sprouts and cook for about 4 minutes until crispy tender. Drain well and set aside.
2. In the same pan add the bacon and cook until it’s crispy. Toss in the almonds and allow them to brown lightly. Cut the Brussels sprouts in half and add them to the pan and cook them for a few minutes longer. Pour the sprout mixture in a ceramic dish just large enough for the Brussels sprouts slightly crowded together (a 9-inch ceramic pie plate works well for 1 pound). Season to taste with some salt and pepper. Stir together the cream and lemon juice and pour this on top of each Brussels sprout, if possible.
3. Melt the 2 tsp butter in the skillet and add the bread crumbs. Toss to coat and cook for a few mintues until they crisp up and turn a light golden brown. Remove from the heat and mix together with the Parmesan Cheese. Sprinkle this mixture evenly over top of the sprouts in the dish.
4. Preheat the oven to 400*F. Bake for 15 to 18 minutes until the crumbs are golden brown. Serve hot. Marie noted – as with most things these are even tastier the day after and reheated!
Per Serving: 167 Calories; 11g Fat (57.5% calories from fat); 7g Protein; 12g Carbohydrate; 4g Dietary Fiber; 26mg Cholesterol; 162mg Sodium.

Posted in Veggies/sides, on January 7th, 2014.

roasted_carrot_feta_salad

The other day I spotted a bunch of multi-colored carrots. Don’t they call them rainbow carrots? Anyway, I grabbed them right up without knowing what I’d do with them.

When I got down to making them my cousin took over in the kitchen and I supervised. I had a skin cancer removed from my leg a couple of weeks ago and I’m supposed to be keeping my leg up as much as possible. It’s going to take awhile for it to heal – it’s a big hole, in a very awkward place on my leg (just above the ankle) and my DH has to treat and bandage it every 3 days.

Anyway, I had the recipe in hand and just gave my cousin instruction and kitchen knowledge along the way. He’s an interested cook – meaning he likes to know the why about most everything you do in the kitchen. He’s an engineer (retired now) but he mentors high school kids in robotic programs, which is a huge part of his life. Anyway, as an engineer, he’s very analytical.

The recipe came from Southern Living – I get an email from them periodically – with recipes to consider (of course, they want me to subscribe again) – from the March 2013 issue. I really love the flavor of roasted carrots. Who knew they could be so sweet and succulent when they’re oven roasted. I think my mother only cooked carrots in a stew. That was it or near a rump roast. Only since the roast-vegetable-craze hit a few years ago have I done it with all kinds of veggies, and I love them. Brussels sprouts; onions; broccoli; cauliflower; asparagus.

carrot_feta_salad_narrowTwo things we didn’t have to complete this – avocado and pepitas. We eliminated the avocado and substituted pine nuts. The carrots are massaged with olive oil and honey, placed on a baking sheet (we used a Silpat) and roasted for 20-30 minutes until they’re just fork tender. The vinaigrette is composed of red wine vinegar, cumin, salt, pepper, shallot and oil. Just before serving it’s drizzled over the carrots and the salad is finished with Feta and pine nuts.

What’s GOOD: I loved the taste of the carrots. What we used was a barrel-aged vinegar for the dressing, and I think it was too strong. I’d use a milder one if I made this again. I liked the Feta cheese, but it doesn’t need much (there is too much on the photo above). If you did add the avocado, I think this could be a meal in itself! I won’t call this a wow salad, but it was very good.
What’s NOT: for me, nothing. I liked this very pretty salad. My cousin didn’t care for it much, but he thinks now he doesn’t like cooked carrots. If that’s you, then you won’t like this either!

printer-friendly CutePDF
Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)

* Exported from MasterCook *

Roasted Carrots with Feta Vinaigrette

Recipe By: Adapted slightly from Southern Living, March 2013
Serving Size: 6

2 pounds carrots — small, assorted colors if possible
1 tablespoon honey — or sorghum syrup
4 tablespoons extra virgin olive oil — divided
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 shallot — minced
2 tablespoons red wine vinegar
2 ounces feta cheese — blue, or goat cheese, crumbled
1 avocado — sliced, medium-size ripe (optional)
2 tablespoons fresh cilantro leaves
1 tablespoon pine nuts — or pepitas

1. Preheat oven to 500°. Toss carrots with 2 T. olive oil and honey (warm honey in microwave if it’s firm and won’t mix with the oil). Sprinkle with kosher salt and next 3 ingredients; toss to coat. Place carrots in a lightly greased jelly-roll pan lined with parchment or a Silpat. Bake 15 to 20 minutes or until tender, stirring halfway through.
2. Stir together shallot and vinegar. Add salt and pepper to taste. Stir in remaining 2 Tbsp. olive oil; stir in feta.
3. Arrange carrots and avocado, if using, on a serving platter. Drizzle with vinaigrette. Sprinkle with nuts and cilantro.
Per Serving: 239 Calories; 17g Fat (61.4% calories from fat); 4g Protein; 20g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 471mg Sodium.

Posted in Veggies/sides, on December 21st, 2013.

green_beans_dijon_shallots

Plain and simple, I just love green beans. In my book, they’re good merely steamed or simmered in water and glossed with a little bit of butter, salt and pepper. Probably my favorite recipe for green beans is the garlic green beans. But most recently I learned how to use an almost dry frying method. They are just so simple too. This recipe today, though, is more complex – not difficult, but will take some time if you have it to spare.

As a matter of fact, you’ll find a whole bunch of green bean recipes here on my blog and there IS one very similar to this version, but it’s not quite the same. This one has Dijon in it, and that addition does give these beans a different flavor profile. As is usually the case – and what you really want to have happen – you can’t exactly taste the Dijon – if you have a good palate, you probably will taste it, but most people might not. It just adds lots of flavor to these beans.

What you will need, though, are a whole bunch of shallots. Do you ever see shallots on sale? No? Me either! But they keep for several weeks – I leave them sitting in a little bowl on my kitchen counter – we buy 3-4 at a time and usually I will use them up before they dry up. But in this recipe, one or two shallots won’t cut it – you need 12 shallots for 2 pounds of green beans. So you might need to plan ahead for this recipe . . .

The other flavor profile here is butter. Lots of it. When we tasted this at the cooking class with Phillis Carey, I didn’t pay attention to how much butter is in it. Maybe the title should be Buttered Green Beans with Dijon and Shallots. Phillis never steers away from using butter – her motto is that you don’t eat that many green beans so you don’t end up eating that much butter. Half of the butter is used to caramelize the shallots, and you’ll not even see that butter because it mostly fries away. The other chunk of butter goes in the beans themselves toward the end. In any case, these are delicious! The beans are simmered in water and drained before they’re completely cooked through (so they can still cook a few more minutes and not be over done). The shallots take awhile – at least 15 minutes probably, to get to that caramelized state of dark brown (but not burned, obviously). Then you pan sauté the beans and butter until the beans are completely cooked and serve and serve with the warm shallots on top.

You can make this dish ahead – completely. That part’s really nice, especially if you’re entertaining. I’d make them an hour or so ahead and set the pan aside. Just reheat before you’re ready to serve and reheat the shallots too.

What’s GOOD: what’s to not like about green beans and butter or green beans and toasty caramelized shallots? Nothing that I can think of. These are delicious – I almost dare you to not eat seconds. Would be good for a company meal. I like the part about being able to make them ahead of time – just reheat the 2 pans before serving.
What’s NOT: nothing, really. Just the time to caramelize the shallots, I suppose – that does take awhile – be careful not to burn them!

printer-friendly CutePDF
Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)

* Exported from MasterCook *

Green Beans with Dijon Mustard and Caramelized Shallots

Recipe By: Phillis Carey cooking class, Dec. 2013
Serving Size: 8

2 pounds green beans — haricot verts type (thin, young)
2 tablespoons unsalted butter — (for shallots)
12 whole shallots — 1/4″ dice
2 tablespoons unsalted butter — (for mustard & beans)
1 1/2 tablespoons Dijon mustard
Salt and freshly ground black pepper to taste

1. Cook green beans in a large pot of boiling, salted water, until crisp tender, about 5 minutes. Drain and rinse under cold tap water to stop the cooking. Drain.
2. Melt first butter amount in large skillet over medium high heat and add shallots. Cook until they reach a deep brown color and are crispy, about 12 minutes.
3. Melt remaining butter in a wok or very large skillet (a nonstick pan is fine) over medium high heat. Whisk in mustard. Add beans, toss until heated through and evenly coated, about 4 minutes. Season with salt and pepper. Mound beans on a bowl or serving platter and sprinkle shallots on top to serve. Can be made ahead and reheated.
Per Serving: 95 Calories; 6g Fat (52.5% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 44mg Sodium.

Related Posts Plugin for WordPress, Blogger...