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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):

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).  Of course. Some bad folk out there, far too close to home. I had to put it down a couple of times because it was so frightening. But Inspector Gamache prevails. Of course he does! A piece of very complicated art is involved (I think it may be a real painting). Louise wrote a nice epilogue about how she devised the whole idea. Very interesting read.

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. There is a lot of learn in this book, and might be very difficult or hard for some to read. Very engrossing story, though, as always.

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. It’s poignant, heart-rending and sweet. It delves deep into childhood memories to take readers back to an age when a world felt like it was falling apart, reminding us that even in the darkest of times, the light of hope can still shine. A beautiful read.

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. She’s stuck there because of Covid. Not boats, no airport, no nothing. Barely enough food. But yet, she survives. I could NOT put down this book. It had me riveted. You know, Covid is going to play a major role in a lot of books in our future – it has to. It was such a pivotal moment in this century!

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. Sally shares her food story, how she came to become a chef and entrepreneur. It’s a charming book and there are a few recipes (I think one at the end of every chapter). Enjoyed reading it. If you ever visited Napa Valley in the early days (the 1960s through 80s) you will enjoy reading how “California cuisine” kind of came into being.

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. She’s now divorced, but still running two restaurants and raising twins (part-time, I’m guessing as I assume her ex is involved some). I don’t know how she had time to write another book. She’s hysterically funny. I mean it. Over the years (and I’m guessing most of this came from her North Carolina roots and the mayhem she encountered opening a restaurant in her tiny, rural town, to great fame) she developed a group of tasty “things,” to complement her food. It’s hard to pinpoint what these are – they’re recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers. If I make some of them (I hope to) I’ll post them on my blog. They have umami flavors, and she says it’s how she survives and makes everything taste good. She includes the recipe for each of these kitchen heroes (and each title is laugh-out-loud funny in and of themselves) and a few uses of them. Recently she wrote a column in Garden & Gun (magazine) about online dating, and about how she filled out her profile and of some of the not-so-happy first dates. I laughed and laughed over that. I hope you click on that link and read it.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family. And I’m old enough to remember when Queen Elizabeth was crowned – my mother and I watched it on tv, in those early days of television. I admired her throughout her long life. What you learn in this book is how abominably Harry and Meghan have been treated. We all know the Royal Family has a company of people who “handle” them, called “the firm.” These people control what everyone in the R.F. does, when, who is present, who can take a vacation where, and some of them give permission for journalists to photograph, in somewhat private spaces, in return for leaving them alone for awhile. The paparazzi, and the photojournalists are ruthless. Absolutely ruthless and relentless. I cannot imagine having to live with that kind of low-life awaiting  your every move. It could break anyone, as it did Diana. I’ve never been a fan of Charles, and this book doesn’t endear him to me. I’ve never been a fan of Camilla, either. There’s a lot of verbiage given over to outing many people in the R.F. Betrayals on many levels. I devoured it, but then I’m an Anglophile of the first order.

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. I was quite taken with the main characters in each and every one of them. Since each story is different, I can’t describe one, without describing all of them; no space for that. With each story I was very sad when I realized it was the end, leaving you hanging. I wondered if these were stories Lahiri wrote hoping they would transcend into a full length novel, but she grew bored, or couldn’t quite flesh out more. But I always felt there could/would be more. I wanted there to be more.

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. On land that isn’t lush or reliable. Many years of drought, winds, grasshoppers. The story is a novelized one of Aldrich’s own family roots. It’s full of good old-fashioned family values and is a record of some difficult Midwest pioneering history.

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. The last thing Liv expected was to be the only person Essie talks to, which leads to a tenuous friendship. When Essie passes away suddenly, Liv is astonished to learn that her dying wish was for Liv to complete her final novel. But to do so Liv will have to step into Essie’s shoes. As Liv begins to write, she uncovers secrets from the past that reveal a surprising connection between the two women—one that will change Liv’s own story forever.

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. You will laugh and cry with him/them, as they have to work very hard to survive days and nights with crying babies that will not settle down. As he escapes to his study lair, if only to get away from the babies, sometimes to nap because he was up all night. Those of us who have had fussy babies know what this feels like. He suffers greatly because the “great American novel” isn’t coming to him. He feels the year wasting away from the standpoint of the award. The time in Rome was wonderful, and he and his family enjoy many wonderful visits to city high points, to stand in awe at old relics. I loved every bit of this book – so well written. If you’ve ever been to Rome you’ll enjoy it all the more.

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. They try to make the marriage work from separate coasts. The wife begins to find herself again, re-igniting her own passions. Lots of family dynamics.

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. They go. And of course, they’re taken for a married couple most of the time. Lucy laments the things she loved about her ex, William. Hence she says “Oh, William” more than once. They encounter some very funny circumstances, and she guides him along, lamenting again, “Oh, William,” again. I don’t think she ever says it TO him, however. Very funny book. Sweet. Elizabeth Strout is a gifted writer.

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. Her husband has disappeared. The feudal system at the time isn’t any friend to Alinor. In comes a man (of course) who is a priest, but to the Catholic king, not the Protestant people, and everything Catholic is abhorred and suspect. A fascinating read, loved every chapter.

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. Hoover has such a gift of story-telling and keeping you hanging on a cliff.

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. Then she inherits his aunt’s house, back in her home town, where the quizzical Munro baby disappearance provides a living for many of his family. Sophie moves there, only to have to unearth all the bad stuff that happened before. Quite a story.

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. You get to know them all, and Mrs. Palfrey’s subterfuge effort to show off her “grandson.” I might not have ever picked up this book, but one of my book clubs had us read it, and I’m ever so glad I did.

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 Veggies/sides, on February 13th, 2022.

Such a delicious side, great for a family meal or guests. The goodies on top included dried apricots, golden raisins and toasted pine nuts.

A post from Carolyn. On Friday, my friend Dianne and I hosted a luncheon at my house. It was a fund-raising event for my P.E.O. chapter. Eight of our friends paid $15 or more (it was a bidding process) to come have lunch with us (and the money is used to fund philanthropies that help educate women). Dianne and I slaved for the better part of two days to put together the menu (3 courses) and figure out how to make it fun. We served a cold pea soup (it was about 90°F outside and my A/C was running at full speed), grilled chicken, this rice pilaf, and then we prepared three desserts (coconut cupcakes, lemon bars and Viennese chocolate walnut bars). As we ate, Dianne and I explained the stories behind the recipes we served. Then, after lunch was over, all of our guests brought out their favorite cookbook(s) and/or a few special recipes and told stories about them. It was so very fun.

There’s my dining room table, all set up with a red Valentine’s theme. Dianne has tons of red tableware and décor, which she shared with me. Between us we had enough for ten place settings. Neither of us had 10 of anything, so we did a lot of mixing and matching, but hey, it worked.

The pilaf was actually very easy to make. The recipe comes from Zov Karamardian, a local chef/restaurateur. And the recipe is in her cookbook, Zov: Recipes and Memories from the Heart. I see that you can buy used copies of her cookbook for $1.90 plus shipping. Anyway, the recipe is the usual combination of rice (this time jasmine was called for) and vermicelli, with more than the usual amount of butter added, then broth, and the garnishes on top. If you get out everything before you begin, it comes together in a flash. While Dianne grilled the chicken outside, the pilaf sat quietly steaming on the stove until tender.

The only extra step necessary in the preparation was toasting the pasta – and it took exactly 5 minutes in my toaster oven. Do watch it carefully as it could go from just right, to burned in a matter of seconds. And do that well ahead of when you need it. Have all the garnishes out and ready too, so all you have to do is sprinkle them on top.

What’s GOOD: how easy this is to make, and oh-so tasty. This recipe is a keeper.

What’s NOT: nothing really.

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

* Exported from MasterCook *

Classic Rice Pilaf

Recipe By: Zov Karamardian, restaurateur
Serving Size: 10

1 cup vermicelli — or fideo noodles (sometimes hard to find)
12 tablespoons unsalted butter — (3/4 stick)
2 cups jasmine rice
2 teaspoons salt
1 teaspoon ground black pepper
3 1/2 cups vegetable broth — (I use chicken broth)
1/2 cup water
Garnishes:
1/3 cup pine nuts — toasted
1/3 cup dried apricots — minced
1/3 cup golden raisins — plumped in water if they’re too dry
1/3 cup slivered almonds — toasted

1. Preheat oven to 350°F. Arrange vermicelli on heavy baking sheet. Bake until the vermicelli are golden brown, stirring occasionally to ensure even browning, about 5 min. These burn easily so watch them carefully. Set aside.
2. Melt butter in heavy medium saucepan over medium-low heat. Stir in rice and toasted vermicelli. Add salt and pepper. Stir for about one minute to lightly toast the rice then add broth and water. Increase the heat to high and bring the liquid to boil.
3. Cover and simmer gently over low heat until rice is tender and liquid is absorbed, about 20 minutes. (Do not stir rice as it cooks). Remove saucepan from the heat. Fluff the rice with a fork, then transfer to a bowl and serve with garnishes sprinkled on top.
Per Serving: 291 Calories; 19g Fat (56.3% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 698mg Sodium; 6g Total Sugars; 0mcg Vitamin D; 33mg Calcium; 1mg Iron; 190mg Potassium; 73mg Phosphorus.

Posted in Veggies/sides, on December 6th, 2021.

A veggie side dish fit for company, or any holiday.

This post from Carolyn. I’ve been making these green beans for decades. They were served to me in the 1960s, and I have no recollection of the heritage of this – other than it was at a gourmet dinner I’d attended and someone else brought them. I was instantly smitten. These may not be everyone’s cup of tea since there is sugar in the vinaigrette. Quite a lot, actually. But when it’s spread around with the fruit and beans, it doesn’t taste like it. It does require some last-minute preparation, so it’s best to have someone else be in charge of these, or else this be the only thing you’re doing before serving dinner.

The bacon can be made ahead and re-heated. My cousin Gary was visiting over Thanksgiving, and he and I made these for the dinner (at my daughter-in-law Karen’s sister Janice and Julian’s home). We’ve had many Thanksgivings or Christmas dinners there. With so many carbs surrounding the big turkey dinner, I wanted something green. We pre-cooked the beans at home, cooled them in cold water, drained them and let them dry some before packaging them  up to take with us. The bacon was cooked ahead, then I made the bacon vinaigrette (sugar, vinegar, lemon juice and the bacon drippings). I stored that in a glass jar to take along. The pears were cooked at the very end – and depending on the ripeness of the pears, they don’t require much cooking – the water had lemon peel added, and I probably poached them for about 4 minutes.

Then when ready to serve, into a large frying pan I poured the bacon vinaigrette, then all the green beans and let them cook for 1-2 minutes just until heated through, then the hot, cooked pears were added. The bacon reheated in the oven (residual heat from the turkey roasted in there). Onto a big platter they went with the hot crispy bacon added on top. And a few little tendrils of lemon zest too. It’s an impressive vegetable dish, especially for a holiday.

What’s GOOD: it’s certainly pretty – and the pears are unexpected. Altogether lovely side dish for any dinner, but since it’s more work than a standard side, I’d save it for company or a holiday meal. Love the vinaigrette on it. Love the combination of beans and pears too.

What’s NOT: only that it has a bit of prep and last-minute work. If you are making all kinds of other dishes to serve, either assign this to someone else to make or do all you can to have it prepped ahead so all you have to do is combine everything in the frying pan to reheat.

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

* Exported from MasterCook *

Pears, Beans and Bacon

Recipe By: From a gourmet group from the early 1970’s
Serving Size: 6

3 whole pears — ripe
1/2 cup water
1 piece lemon peel — thin slivers
1 pound green beans — Blue Lake, if poss., stem ends trimmed
1 teaspoon salt
6 slices bacon — cut into 1/2″ squares
1/4 cup sugar
2 tablespoons vinegar
1 teaspoon lemon juice
2 teaspoons lemon peel — for garnish

1. Bring a large pot of water to a simmer. Add salt, dissolve, then add beans. Simmer for about 5 minutes, until beans are crisp-tender. Drain beans and plunge into iced or cold water to stop the cooking.
2. In large frying pan, render the bacon until crisp and dry on paper towel. To the bacon drippings, add the sugar, vinegar and lemon juice and cook for 3-4 minutes. Set aside.
3. Peel and slice the pears into a saucepan, add the water, lemon peel and simmer for 5 minutes or until just barely tender. Do not overcook them or they will fall apart in the finished dish. Drain and set aside.
4. To the frying pan, add green beans and toss mixture over medium heat until beans are hot, then gently stir in the pears. Pour out onto a platter and add crumbled bacon on top when served. Garnish with more lemon peel shreds if desired.

Posted in Veggies/sides, on April 17th, 2021.

colcannon_bowl

You know Colcannon, right? An Irish dish, mashed potatoes with cabbage. This one also has green onions in it.

This recipe should have been posted BEFORE St. Patrick’s Day. Sorry about that . . . Maybe you can print it out and make it next year. Or anytime, really. I’d intended to add some cauliflower to it (to make it less carb-centric) but I forgot to take the cauliflower along with me to my son’s house the day we had this dinner.

I made enough to serve 6, so we’d have some leftovers, as I wanted to make a few potato patties that they could have with the remaining corned beef, and I could have with something. So easy to make big patties of mashed potatoes once you have them done.

I started out with about 4 pounds of potatoes, and the recipe called for 9T of butter. Yum. Plus a bit more to melt on the top when serving (sorry, forgot to take a picture of that). I had Savoy cabbage, and used 5 green onions. Plus a mixture of heavy cream and milk. I was surprised at the quantity of milk/cream (1 1/2 cups), and as I was adding it to the potatoes, I was thinking, really? This seems like too much. But it wasn’t. What it makes is really smooth, silky potatoes. I’ve made Colcannon before, many times, but I do believe this is the best I’ve ever tried. And I’ve never posted a recipe for it, as I kind of “winged it” whenever I’ve made it, and it wasn’t memorably. This one was.

Here’s a picture of the Colcannon on the plate:

colcannon_plated

You can’t really see much of the cabbage or green onions in this photo – that’s why I used the one I took when I was mixing it up – it’s more colorful. No question, this will be my go-to recipe for future iterations of Colcannon. If you make potato patties as leftovers, sprinkle a bit of flour on each flat side (to help them brown). The Colcannon is very “wet” so they didn’t brown very well, and it’s hard turning them over without messing up the golden crust. Flour would help with that.

potato_pattie_from_colcannonWhat’s GOOD: how rich and creamy it is – good flavor from the cabbage and green onions, but likely it’s the butter and milk/cream that enhances it the most. Don’t even think about not adding all of it. Make potato patties with the leftovers – flour them and sauté them in some butter.

What’s NOT: nothing, whatsoever. Perfectly wonderful comfort food, and ideal with corned beef.

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Colcannon

Recipe By: Simply Recipes
Serving Size: 6

3 & 3/4 pounds russet potatoes — peeled and cut into large chunks
Salt
9 tablespoons unsalted butter — (with more butter for serving)
4 1/2 cups cabbage — lightly packed, chopped kale, chard, or other leafy green
4 1/2 green onions — (including the green onion greens), minced (about 1/2 cup)
1 1/2 cups milk — or cream or use half and half

1. Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
2. Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
3. Add the green onions and cook 1 minute more.
4. Mash the potatoes with milk or cream and greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
5. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.
NOTE: If you have leftovers, form the potatoes into patties, dust with a bit of flour and fry them in butter.
Per Serving: 432 Calories; 20g Fat (39.3% calories from fat); 9g Protein; 59g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 56mg Sodium; 7g Total Sugars; trace Vitamin D; 142mg Calcium; 3mg Iron; 1397mg Potassium; 232mg Phosphorus.

Posted in Veggies/sides, on April 5th, 2021.

caesar_style_brussels

Think everything Caesar (garlic, garlic, anchovies, bread crumbs, cheese) and instead of salad, add them to Brussels sprouts.

I don’t remember whether I watched Cook’s Country on TV, or whether this recipe was in one of the magazines – either way, it’s a winner. But then, I love Brussels sprouts just about any way except straight boiled (which is the only way my mother ever made them).

First, make the Caesar-style dressing – lemon juice, mayo, Worcestershire, Dijon, ample garlic, anchovy (I used the tube), S&P and EVOO. I made that up a little ahead of time – actually, my friend Linda made the dressing as she was helping me in the kitchen the night I made this when we were out in Palm Desert. The Brussels were cleaned, trimmed and quartered, then were pan-seared. The panko bread crumbs were toasted in the same pan and then it was all tossed together with the dressing and the Parm on top. SO good.

If you make up the dressing ahead of time, this is an easy dish and quick as well. They also taste wonderful leftover, just so you know . . .

What’s GOOD: with loving Brussels sprouts like I do, everything was “right” about this dish. Easy, and over the top on taste. A keeper.

What’s NOT: not a thing. Great recipe.

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Caesar Brussels Sprouts

Recipe By: Cooks Country Dec/Jan 2019
Serving Size: 5

DRESSING:
1 1/2 tablespoons lemon juice
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon mustard — Dijon
3 whole garlic cloves — minced
3 whole anchovy fillets — rinsed, minced
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons EVOO
BRUSSELS SPROUTS:
2 pounds Brussels sprouts — trimmed, quartered
5 tablespoons EVOO
Salt and pepper to taste
1/4 cup panko crumbs
1/2 cup Parmigiano-Reggiano cheese — grated

1. DRESSING: Whisk juice, mayo, Worcestershire, mustard, garlic, anchovies, pepper and salt in large bowl until combined. Slowly whisk in oil until emulsified; set aside.
2. SPROUTS: Combine Brussels sprouts, 1/4 cup oil and 1/4 tsp salt in 12″ nonstick skillet. Cover skillet, place over med heat; cook, stirring occasionally until Brussels sprouts are bright green and have started to brown, about 10 min.
3. Uncover and continue to cook, stirring occasionally, until they’re deeply and evenly browned and paring knife slides in with little to no resistance, about 5 min. longer. Transfer to rimmed baking sheet and let cool for 15 min. Wipe skillet clean with paper towels.
4. Combine panko, 1/4 tsp salt and remaining 1 T oil in now empty skillet and cook over med heat, stirring frequently, until golden brown, 2-4 min. Transfer to small bowl and stir in Parm.
5. Add Brussels sprouts to dressing and gently toss to combine. Transfer to serving platter. Sprinkle with panko/cheese mixture and serve.
Per Serving: 312 Calories; 23g Fat (63.5% calories from fat); 8g Protein; 22g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 387mg Sodium; 5g Total Sugars; trace Vitamin D; 103mg Calcium; 3mg Iron; 778mg Potassium; 149mg Phosphorus.

Posted in Salads, Veggies/sides, on March 12th, 2021.

jamie_deens_green_bean_salad

Just lovely. So tasty.

Make this. It’s not that hard – although you do have to cut up tomatoes, toast the almonds, and shake together a very simple vinegar/oil combo, mince some fresh basil, red onion, and mince a clove of garlic. But that’s all. Get everything ready ahead of time – then cook the green beans in salted water. Drain them, dry them a bit, then toss them with the dressing.

The recipe comes from Jamie Deen, Paula’s son. Since I had green beans in my frig, and I had red onion – well, I had all the ingredients. The almonds toasted in my toaster oven for about 5 minutes. I went out into my garden and grabbed a nice little sprig of basil, I shook up the red wine vinegar, EVOO and garlic in a jar and let it sit for about 10 minutes. The beans were drained, I rinsed them well under cold water, then to cool to room temp (within about 10 minutes). I put the green beans in the little dish (pictured above) and added the vinaigrette and used my hands to mix it well. A little salt and pepper were added, then I piled on the tomatoes, goat cheese (his recipe called for feta, but I’m in a rut with crumbled goat cheese). Nuts sprinkled on top, the basil and it was ready to eat.

green_bean_salad_jamie_deenTruly, I could have eaten that whole dish full of them, they were that good. But I didn’t. I started with about 1/2 pound of beans, so I have enough for another day. If you’re not going to eat them all in one sitting, don’t put the dressing on the beans as the acid in the vinegar turns the beans kind of gray-ish. Not very pleasing to look at, although the taste isn’t impaired at all. This would make a lovely company side dish – it could easily go on a picnic, and can be assembled at the last minute at someone else’s home. Versatile. Just package everything separately.

What’s GOOD: everything about these were so tasty. Loved the vinaigrette. None of the flavors overwhelmed – just enough of everything. And did I mention how pretty the finished dish is? Gorgeous. Make more than you need so you can have leftovers  – although as I mentioned above, keep everything separate until ready to toss and serve.

What’s NOT: nothing, other than needing to do some prep work.

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Green Bean Salad – Jamie Deen

Recipe By: Food Network – Jamie Deen
Serving Size: 5

salt to season the water
1 pound green beans — use slender ones, if available, ends trimmed
1 cup goat cheese — crumbled, or feta
1 cup cherry tomatoes — sliced in half
2 tablespoons red onion — minced
1/2 cup slivered almonds — toasted
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large clove garlic — minced
Freshly ground black pepper

1. Boil a large pot of water with a generous amount of salt added. Add the green beans and cook until tender crisp, 1 to 4 minutes. Drain and remove to a bowl of ice water. Or rinse well under cold tap water.
2. Allow to rest for about 10 minutes, pat dry and place the beans in a large bowl.
3. In small jar combine red wine vinegar and oil, then add garlic. Shake. Set aside.
3. Pour the dressing over the green beans and toss well. Sprinkle with the toasted almonds. Add the goat or feta cheese, tomatoes and red onions. Garnish with slivered fresh basil.
Per Serving: 344 Calories; 28g Fat (71.4% calories from fat); 15g Protein; 11g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 205mg Sodium; 5g Total Sugars; trace Vitamin D; 211mg Calcium; 2mg Iron; 431mg Potassium; 275mg Phosphorus.

Posted in Veggies/sides, on February 26th, 2021.

AF_green_beans_failure

Withered, stringy. Hardly edible . . .

As I looked at these green beans that I’d gone to so much work to prepare, I knew I couldn’t post them here, as they were awful. Barely edible. Then I got a chuckle – – perhaps you, my readers, think that everything I make is a stunning feast, wonderful, marvelous. Uh, nope.

I followed the recipe to a T. You weren’t supposed to put more than 25 green beans (I used about 12 for each batch) in the air fryer at a time, so they’d have enough air around them, giving them a chance to cook and get crisp. The beans were dunked in an egg wash, then into a cheesy breading, then loosely put into the air fryer. Four minutes at 400°, toss them, then back in for 2 more minutes.

I removed the cooked ones onto the extra breading pan while I made a second batch. Once they were barely cool enough I picked one up to taste. Ooooh. Tough. Stringy. And withered, as you can see in the photo. Oh dear. So that second batch I air fried for 6 minutes, tossed, then 3 minutes. Those weren’t quite so tough, but they were even more withered. I turned down the temp of the air fryer and went back to 4 minutes and 2 minutes. Nope. Still withered and stringy. After that batch I gave up, tossed most of them in the trash can and cooked the remaining half pound of green beans on the stove with shallot, garlic and orange zest.

I’m not posting the recipe. I’m thinking maybe green beans aren’t a vegetable you should do in the air fryer. The egg dunk didn’t seem to stick – well, it did because all of the green beans had the breading attached when I put them in the air fryer basket, but by the time they’d cooked, most of the breading had fallen off and was down in the bottom of the pot. And the poor withered beans? Oh gosh. Not very pleasant to eat. The breading, what little there was of it, was nice and crunchy, but little of it stuck.

Thought you’d all enjoy a laugh. . . if any of you have had success with green beans in an air fryer, let me know.

Posted in Veggies/sides, on January 8th, 2021.

bahari_green_bean_masala

New and different way to make green beans.

Do you love green beans? I sure do. I think I could have them at least once a week. But I don’t want frozen ones – only fresh. I’ve been buying groceries online, then having the grocery store deliver the filled grocery bags to the trunk of my car. My last visit I ordered a pound of green beans.

Preparing a nice dinner for myself the other night, I wanted to do something interesting and different with these green beans. The recipe I’ve had in my to-try file for awhile seemed to fit the bill. The recipe came into my recipe file in 2010 from The Wednesday Chef. Luisa is no longer updating her blog (looks like she stopped in 2018, about the time she began writing a novel). She’s written a couple of cookbooks too. And she credits Julie Sahni for the recipe.

Julie Sahni is a Brooklyn chef and writer and runs an Indian cooking school there, and she’s of Indian descent. And I learned something – the word masala means “spiced.” And Bihar is a state in India. So, this is green beans with Bihar mixed spices, or in the style of Bihar, I suppose. It’s a winner.

First you make the topping (toasting the almonds), then you make the sauce which includes coconut milk. Onions are sweated first, then you add garlic, cumin, coriander, paprika, red pepper flakes and then the coconut milk. Once that is done, you add the green beans and steam them in the spicy coconut liquid until they’re just crisp-tender. Lastly, some lime juice is added in. The green beans are served with the toasted almonds sprinkled on top. When I pulled the beans out, I merely put them on the serving platter and didn’t include the lovely lightly orange colored coconut sauce. In Bihar this is an entrée, served with rice and you’d want all that lovely liquid drizzled over the rice. A vegetarian entrée, if you will.

What’s GOOD: loved the flavors from the cumin, coriander, garlic and onion, and the hint of lime juice at the end. Altogether lovely dish – whether you serve it as a side dish, as I did, or as an entrée with rice. A keeper. Easy to make, and quick, too.

What’s NOT: nothing at all.

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Bihari Green Beans Masala

Recipe By: Julie Sahni, via The Wednesday Chef blog, 2010
Serving Size: 4

4 tablespoons vegetable oil — or light olive oil
4 tablespoons sliced almonds
1 cup finely chopped onion
6 large cloves garlic — finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
1 1/2 cups coconut milk
1 1/2 pounds green beans — trimmed and cut into 1-inch pieces
2 teaspoons lime juice
4 tablespoons chopped cilantro

1. Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
2. Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.
3. Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
4. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. Serve with plain cooked rice or roti flatbread.
Per Serving: 446 Calories; 39g Fat (72.6% calories from fat); 8g Protein; 25g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 897mg Sodium; 11g Total Sugars; 0mcg Vitamin D; 131mg Calcium; 5mg Iron; 783mg Potassium; 215mg Phosphorus.

Posted in Veggies/sides, on November 29th, 2020.

pan_roasted_brussels_apples_almonds

A quick and easy side dish; great for fall.

Normally I wouldn’t have thought to combine apples and Brussels sprouts; yet it works really nicely here. I found the recipe in a supplemental magazine from Cook’s Illustrated, and I followed it except I used a bit less apple, only because I had but one, not two. Next time I’d leave the apples just a tad bit bigger. I chopped them fairly small (recipe said diced) and I think I’d more “cube” them. The Brussels I had were quite large, so definitely they needed to be cut in half. I was lazy and didn’t toast the almonds. Other than salt and pepper, the only other ingredients were garlic and butter. Altogether nice ingredients!

First the apple is cooked in a little bit of the butter until the chunks are barely cooked through. That’s removed, then you add the Brussels, water, garlic, butter, salt and pepper. You cook that down until the water has evaporated. The intent is that the Brussels are cooked through. I was using a fairly hot burner, so the water evaporated before the Brussels were done, so I merely added a tad more water then covered the pan for a short time. At the end, the apples are added back in, then you add the almonds. Done.

I made these when I went to my friends, Bud & Cherrie’s home – what a treat to go to friends and share a meal. We were planning to eat outside (it’s still nice and warm here) but the no-see-ums were in proud form that evening, so we didn’t go outside. Anyway, I made meatloaf and these Brussels sprouts. Cherrie offered two appetizers and smashed roasted potatoes and a peach coffeecake for dessert. My grandson Vaughan was visiting during this time (this was back a couple of weeks) and he and Bud played rummy tiles and Cherrie, Bud and I shared a delicious gin and tonic. Vaughan enjoyed a new brand of ginger ale.

This dish does want to be fixed just before serving – it would not be good to over-cook them, but preparing them and reheating unless you’re really careful about the exact done-ness of the Brussels. I like them barely chewy.

What’s GOOD: easy, if you have all the ingredients ready to go (wait to chop up the apple until the last minute, however). This was good. Not exactly a personal fav, but it was good. I’ve run out of ways to cook Brussels, so anything to make them differently is good for me.

What’s NOT: nothing really, except they should be fixed just before serving.

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Pan Roasted Brussels Sprouts with Apples and Almonds

Recipe By: Cook’s Illustrated special supplement for fall recipes
Serving Size: 5

5 tablespoons butter — divided use
2 medium apples — cored and diced, Gala or other sweet apple
1 cup water
2 pounds brussels sprouts — hard side removed and cut in half
2 cloves garlic — minced
1 1/2 teaspoons fresh thyme — or half as much if dried
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup slivered almonds — toasted

1. Melt 1 tablespoon butter in 12-inch nonstick skillet over med-high heat. Add apples and cook, stirring occasionally, until browned and softened, about 4 minutes. Transfer to a plate.
2. Add Brussels sprouts, 1 cup water, garlic, thyme, salt and pepper, and remaining butter to empty skillet and bring to boil over med-high heat. Reduce to med-low; simmer until water has evaporated and Brussels sprouts are not quite tender, about 15 minutes (depending on the size of the Brussels sprouts). Test for tenderness. If the Brussels sprouts are really large, you may wish to cover the pan for about 5 minutes during this time for thorough cooking.
3. Increase heat to medium, continue cooking, stirring frequently until they are light golden brown, 3-5 minutes. Stir in toasted almonds and apples and cook until heated through, about one minute. Serve.
Per Serving: 295 Calories; 18g Fat (48.9% calories from fat); 9g Protein; 32g Carbohydrate; 11g Dietary Fiber; 30mg Cholesterol; 602mg Sodium; 15g Total Sugars; 0mcg Vitamin D; 120mg Calcium; 3mg Iron; 900mg Potassium; 194mg Phosphorus.

Posted in Veggies/sides, on October 7th, 2020.

roasted_savoy_cabbage_cilantro_sesame

It’s been awhile since I wrote up a recipe where I blasted out at you saying – you have to make this! Maybe the Curried Shepherd’s Pie recently. I think I watched a Cook’s Country program where they made this cabbage – or maybe it was just that I’ve been going through my old issues pulling out recipes that sound amazing. This one did.

The recipe indicated it’s imperative you use Savoy and not a regular cabbage. Savoy is more delicate and roasts differently (quicker and better, I would imagine). Fortunately I was able to buy one and couldn’t wait to try this. You need to start about 45 minutes ahead of time – giving ample time for the oven to heat to 475°F, and to let a chunk of butter warm to room temp (important) and in that time you prep the cabbage. Pull off any discolored or damaged outer leaves. Cut the cabbage into wedges with EACH wedge containing part of the core (which holds it together during roasting). Foil line a roasting sheetpan. Using your hand, grab about a tablespoon of the softened butter (I warmed mine in the microwave – took about 14 seconds) and gently rub it on the two cut sides, the outer edge, then gently lift some of the layers and spread a bit in there too. There is not enough butter to do all the various layers.

savoy_before_roastingBoth sides of each wedge get a sprinkling of salt and pepper, then place them on the foil-lined baking pan. Cover the pan with another sheet of foil. Into the oven they go for 15 minutes. Then the top foil is removed, turn the pan around and put it back in the oven for another 15 minutes. In that time the edges will have turned golden and a few of the outer leaves may have blackened (it’s okay – they even taste good).

Meanwhile, you make the sauce: simple ingredients – unseasoned rice wine vinegar (if all you have is seasoned [sweetened] eliminate the honey), soy sauce, EVOO, honey, paprika, cayenne. I didn’t heat it as I was able to get the honey to dissolve with some vigorous stirring. Have at the ready a small amount of toasted sesame seeds, and a bit of chopped up cilantro leaves for garnish.

Once the cabbage comes out of the oven, it’s serving time. If you remember, trim off the cabbage core before plating. If you’re serving guests, have a heated platter (or pop one in that hot-hot oven for about 2-3 minutes before plating the cabbage on it). I used a spatula to pick up one wedge and onto my own dinner plate, then gently poured some of the sauce over the cut side. Those juices – some from the cabbage but also the sauce will pool a bit on the plate. Sprinkle the cut side with some toasted sesame seeds and cilantro. Done. For me, I used a half of the Savoy head, cut into 3 wedges. A whole head would serve 6 unless you have hungry football players at your table.

What’s GOOD: sublime. Absolutely unctuous, sweet (but not overly so), tasty cabbage. I had to restrain myself to not eat a second portion. I’d served it with a pork chop (another recipe coming up next) and was full – but I wanted more. I’m happy to have leftovers. Can’t wait!

What’s NOT: only that you want to start this about an hour ahead; maybe 45 minutes at a minimum. You could do all the prep ahead and the 30 minutes of roasting would be done at the last minute. This wasn’t quite as good warmed up as leftovers, so keep that in mind – only make as much as you need for one meal.

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Roasted Savoy Cabbage with Cilantro and Sesame

Recipe By: Cooks Country, Aug/Sept 2019
Serving Size: 6

2 pound savoy cabbage — tough outer leaves removed, cut into 4 or 6 even wedges
4 tablespoons salted butter — (1/2 stick) cut into 4 pieces and softened
Kosher salt and ground black pepper
1/4 cup rice wine vinegar — (do not use seasoned style)
2 tablespoons soy sauce
1 tablespoon EVOO
2 teaspoons honey
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
2 tablespoons sesame seeds — toasted
1 cup fresh cilantro — lightly packed, roughly chopped

NOTE: Do not use regular cabbage and do use softened butter. If you don’t have regular rice wine vinegar, you can use seasoned, but then eliminate the honey from the sauce. Depending on the size of the cabbage, you may get more servings from one cabbage.
1. Heat oven to 475°F with rack in middle position. Line rimmed baking sheet with foil. Using hands and 1 T butter per cabbage wedge, rub butter on all sides and into layers. Sprinkle each with 1/4 tsp salt and black pepper. Place wedges cut side down on baking sheet. Cover tightly with foil and roast until a skewer inserted at the thickest part of the cabbage meets a little resistance, about 15 min.
2. Uncover sheet pan and roast until deeply browned on all sides, another 15 min, flipping wedges halway through.
3. In small bowl whisk vinegar, soy, oil, honey, paprika, cayenne, 1 tsp salt and 1/2 tsp pepper. Set aside.
4. Transfer cabbage to cutting board, trim off and discard core from each wedge. Place cabbage on heated platter and drizzle each wedge with 1 T of sauce. Sprinkle with sesame seeds and cilantro. Serve with remaining sauce on the side.
Per Serving: 161 Calories; 12g Fat (60.7% calories from fat); 4g Protein; 13g Carbohydrate; 5g Dietary Fiber; 20mg Cholesterol; 397mg Sodium; 6g Total Sugars; 0mcg Vitamin D; 91mg Calcium; 1mg Iron; 427mg Potassium; 99mg Phosphorus.

Posted in Salads, Veggies/sides, on October 1st, 2020.

shaved_carrot_salad_poppy_seeds

An easy something-different, colorful side salad.

You may remember at least a month ago I mentioned that on September 1st, I was going to dig into my big plastic storage bin and bring out my fall décor, no matter that the temperatures here in SoCal are still hovering around 90 nearly every day and our state is being ravaged by wildfires. And I did get out the plates and décor. So the plate the carrots are resting upon are my fall/pumpkin plates that I’ve been using all month. I simply love this set of plates I bought at Williams-Sonoma last fall. They were on sale, so they weren’t as “dear” as they could have been. I’ll use them through Thanksgiving, then they’ll get put away and I’ll bring out my old Christmas set. Albeit I may be spending the holidays alone. Hope not, but all depends on Covid.

Anyway, when I had read the recipe for this carrot salad it just sounded different and relatively easy. I don’t buy big, honkin’ carrots anymore, but I get the smaller ones, so my “ribbons” weren’t quite as big as they might have been. But that makes no difference in the taste or texture. The carrot strips are tossed with salt and microwaved briefly – just until crisp-tender. Do NOT overcook them or you’ll lose the whole point of making this salad. Poppy seeds are toasted – let me just say that it’s kind of hard to determine that poppy seeds are toasted, unless there happen to be some white ones in the mix – and even then it was difficult. You’re not toasting them for color, merely for the toasted flavor. I don’t think I’ve ever in my cooking life toasted poppy seeds. Have you?

The dressing is made in the same saucepan you used for the poppy seeds, then that’s poured over the carrots and tossed. Once cool, you add the poppy seeds and parsley. Done. There is no reason this couldn’t be made hours ahead. I made a smaller batch and had enough for two servings, and it was fine the 2nd day.

What’s GOOD: loved the colorful quality, and enjoyed the just barely crisp tender texture. The lemon juice and EVOO dressing was lovely with the moderate hint of garlic. I couldn’t really taste the star anise. It was delicious altogether. Nice for guests, or a picnic too.

What’s NOT: only that  you do have to prep the carrots – not difficult. Even children who are safe with a vegetable peeler could do that part. You need to use a Y-shape peeler for this, in order to get the wide ribbons.

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Shaved Carrot Salad with Poppy Seeds and Parsley

Recipe By: Milk St. Magazine
Serving Size: 5

1 1/2 pounds carrots — peeled (about 4-5 large)
3/4 teaspoon salt — or more if needed
1 tablespoon poppy seeds
1/4 cup EVOO
2 medium garlic cloves — peeled, smashed
2 whole star anise
1/4 cup lemon juice — or more as needed
1 teaspoon sugar — or substitute
1/2 cup flat leaf parsley — chopped

1. Using Y-style vegetable peeler or mandoline, shave carrots from top to bottom into long, wide ribbons, rotating carrot as you go. If using smaller carrots it may be easier to go from bottom to top. Discard cores. Place ribbons in a large microwave-safe bowl and toss with 3/4 tsp salt. Cover and microwave on high until crisp-tender. Depending on the thickness of the carrots, this may be 1 1/2 to 3 or up to 5 minutes total. Stir once during cooking time and taste – don’t overcook. Set aside, uncovered, leaving any juices in the bowl.
2. In a small saucepan over medium heat, toast poppy seeds until they are darkened just slightly, about 2 minutes. Transfer to small bowl and set aside. In the same saucepan over medium heat add oil, garlic, and star anise, stirring occasionally, until the garlic begins to brown on the edges, 1-2 minutes. Reduce heat to low, add lemon juice and sugar, then whisk occasionally until sugar dissolves. Cook for about 3 minutes. Remove and discard (spoon out) the garlic and star anise.
3. Pour warm dressing over the carrots and toss. Let stand for 15 minutes. Add poppy seeds and parsley, then toss again. Taste and season with salt, sugar or more lemon juice as needed. Transfer to serving bowl and add more parsley as garnish.
Per Serving: 173 Calories; 12g Fat (59.5% calories from fat); 2g Protein; 16g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 446mg Sodium; 8g Total Sugars; 0mcg Vitamin D; 86mg Calcium; 1mg Iron; 511mg Potassium; 72mg Phosphorus.

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