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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. 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):

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.

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Posted in Appetizers, Salads, Veggies/sides, on June 15th, 2009.

eggplant salad

You’ll have to take a gander at these little baby globe-shaped eggplant (below) – they’re called Hindu, or Indian, or Indian Paint. They’re full grown, not really babies. Cute little buggers. Offered at the local farmer’s market last week, and I wanted to do something easy but fun with them.

indian paint eggplant

I cut them in half (although you don’t have to) and baked them (drizzled with olive oil) at 375 for about 45 minutes, until the skins had begun to shrivel. But not enough that they’d dried out. I had ample ripe on-the-stem tomatoes, some red onion, green onion, fresh mint and parsley. Then I made a dressing with olive oil, lemon juice, sherry vinegar, salt, pepper and garlic. The recipe came from Chow.com. I’d never looked at the website before, but the recipe is credited to a restaurant called Nopa (in San Francisco). Chef Laurence Jossel. This could also be an appetizer, I think – the original recipe sounds more like one since you scoop it onto pita bread. So think of that as an option. I made it as a side dish with grilled lamb chops.

The salad, to be served at room temp, was easy. Just a bit of chopping and mincing involved. Be sure to include the wine vinegar – lemon juice isn’t enough to give this salad it’s bright flavor. The original recipe said just wine vinegar – I used sherry because I have some good stuff and like to use it in a salad such as this one when the flavor shines through. These small eggplant don’t need to be skinned – their skin is quite thin and quite edible.
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Charred Eggplant Salad

Recipe: Nopa Restaurant (Chef Laurence Jossel)
Servings: 3

1 large eggplant
2 tablespoons red onion — minced
1/2 tablespoon red wine vinegar
1-2 teaspoons kosher salt — or more to taste
1 medium tomatoes — diced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 tablespoons basil leaves — finely chopped
3 tablespoons mint leaves — finely chopped
1 small scallion — thinly sliced
1/2 tablespoon Italian parsley — finely chopped
1/2 medium garlic clove — minced to a paste
1/2 teaspoon fresh ground black pepper

1. Heat a charcoal or gas grill to medium-high heat (375°F). Add the whole eggplant and allow skin to char all over, turning every 5 minutes. After about 30 minutes, the eggplant will collapse. Remove to a colander and allow to cool. Alternately, bake eggplant at 375 for 45 minutes – 1 hour, until you’ll see the flesh is collapsing inside and the color has taken on a golden hue.
2. Combine red onion, kosher salt, and vinegar in a medium bowl. Allow to marinate at least 5 minutes.
3. Once the eggplant is cool, scoop flesh from charred skin and coarsely chop. Combine eggplant with marinated onions and remaining ingredients. Mix together gently and season well with additional salt and freshly ground black pepper to taste.
4. Serve at room temperature with grilled pita or baguette toasts
Per Serving: 140 Calories; 9g Fat (56.4% calories from fat); 2g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 952mg Sodium.

A year ago: Asparagus (everything you ever wanted to know about)
Two years ago:  Bacon & Tomato Dunk (oh yes, one of my fav’s)

Posted in Salads, Vegetarian, Veggies/sides, on June 12th, 2009.

garbanzo salad feta

Okay. Attention here. (Teacher rapping her ruler on her desk) This is your homework for tonight. You must go home and make this recipe, suit it to your tastes, and report back tomorrow on the results. Got the assignment? Good.

When I read about this recipe over at Farmgirl Fare, Susan raptured on about how delicious it was. Yea, yea, I thought. What’s another garbanzo bean salad? And yet there was something about what she had to say that piqued my interest. Maybe the feta? The cooked onions? The garlic? All those things in a cold salad? All of the above were reasons. And probably the photo doesn’t do it justice. My first bite, as I was making it, was sublime. How could those ingredients – all simple things, all items I had in my refrigerator or pantry, taste so darned good? Don’t know the answer, but it just is. Good. Susan mentioned that whenever it’s in her refrigerator somehow her fork finds its way into the bowl. Yep. I understand perfectly. Our leftovers probably won’t last through tomorrow (although I did make only half a recipe – using one can of garbanzos). Note to self: buy more cilantro and red onion (so I can make more in a few days).

garbanzo-feta-salad

Susan’s recipe called for kalamata olives (or oil-cured). I chose to eliminate those, but that’s just my personal choice. You can add them in. I also added some tarragon just because I had a small package of it about to go south. I may not have had enough green onion tops, but I think this salad is flexible. If there are ingredients in this you don’t like, switch them out, that’s all. Oh, I also used lime juice because I had fresh limes. There wasn’t time to chill it, but it made “no nevermind,” as they say. I’ll have to let you know if the leftovers are even more off the charts. The recipe came from a cookbook called Falling Cloudberries: A World of Family Recipes by Tessa Kiros.

So, friends. Are you going to make this right now or later? I recommend right now.
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Garbanzo Bean Salad with Red Onion, Parsley, Cilantro, and Feta

Recipe By: Adapted from Foodie Farmgirl Fare blog 6/09, who got it from a cookbook called Falling Cloudberries
Servings: 5

1/3 cup extra-virgin olive oil — plus more if desired
3 cups red onion — chopped
1/4 cup fresh garlic — finely chopped
2 cans garbanzo beans — (15 ounce) drained & rinsed (or 3 cups cooked garbanzo beans)
3/4 cup chopped fresh cilantro — (packed)
3/4 cup Italian parsley — (packed) chopped fresh flat leaf
1 1/2 cups chopped green onions — green parts only
1/4 cup fresh lemon juice — (or lime juice)
1 cup crumbled feta cheese
Salt and freshly ground pepper to taste
2 tablespoons fresh tarragon — minced (my addition – optional)

1. Heat 1/3 cup olive oil in a large frying pan and add the red onion, stirring to coat it with the oil. Cook the onion gently over medium or medium-low heat, stirring often, until the it is soft and starting to brown, about 10 to 12 minutes. Stir in the garlic and cook until fragrant, about one minute; don’t let the garlic brown. Remove from the heat and let cool.
2. In a large bowl, stir together the garbanzo beans, cilantro, parsley, green onions, and lemon juice. Add the cooled onion garlic mixture. You can also mix the onions and garlic into the beans while they’re still warm, and the other ingredients will help cool them down. Mix in the crumbled feta cheese and olives (if using). Add salt and freshly ground pepper to taste (remember that the feta and olives will already be salty) and up to ½ cup more olive oil if desired. Add tarragon, if using.
3. This salad tastes best if made ahead and allowed to sit for a few hours before serving. Serve at room temperature, with a squeeze of lemon and a drizzle of olive oil if desired. Note: Susan adds kalamata or oil-cured olives to hers. You can too.
Per Serving: 585 Calories; 26g Fat (38.6% calories from fat); 23g Protein; 70g Carbohydrate; 19g Dietary Fiber; 27mg Cholesterol; 381mg Sodium.

A year ago: Watermelon Blueberry Soup (cold)
Two years ago: Baby Back Ribs with Peanut Butter Slather (oh yea, those ribs were amazing)

Posted in Chicken, Salad Dressings, Salads, Veggies/sides, on June 10th, 2009.

couscous salad

If you leave out the chicken, this could easily be a side dish too.

If you’ve been reading my blog for very long, then you know right off the bat that after reading the title, this must be a recipe from Phillis Carey. She doesn’t want you to miss anything about the dish, and perhaps pass it by, so she tempts you with the major ingredients. To make sure.

And indeed, I might have passed on this recipe (I don’t make couscous very often since there isn’t much of anything healthy about couscous – it’s just tiny pasta). I don’t dislike couscous, but know that’s it’s just a high glycemic carb and has next to no nutrition in it. But after tasting it, well, yup, I’ll be making it. In my book the clincher was the lemony flavor (there’s a LOT in the dressing). Oh, and the dried cranberries were also mighty tasty too. You don’t expect dried cranberries in a couscous salad, but they add a lovely sweet zing to it. The garbanzos add some healthy protein and fiber, and you could probably add more veggies to this if you’d like. Phillis told us that when she makes this and she thoroughly enjoys the leftovers for days after, since it keeps well in the refrigerator. The thing about couscous is that no matter how much dressing you put on it, it’ll absorb more and more. So that’s why you don’t want to add the lemon curry dressing until just before serving. That way some of it will still be moistening the salad and not soaked into the pasta. Yet.
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Couscous Chicken Salad with Tomatoes, Garbanzos, Pine Nuts and Curry Lemon Dressing

Recipe: Phillis Carey, instructor and cookbook author
Servings: 6

DRESSING:
3/4 cup fresh lemon juice
9 tablespoons extra virgin olive oil
1 clove garlic — minced
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce — or other hot sauce
Salt and pepper to taste
SALAD:
3 pieces chicken breast, no skin, no bone, R-T-C — (breast halves)
4 cups chicken broth
2 cups couscous
1 large tomato — seeded, diced
3 whole green onions — thinly sliced
15 ounces garbanzo beans — drained, rinsed
1/2 cup yellow bell pepper — diced
1/2 cup dried cranberries
3 tablespoons Italian parsley — chopped
1/2 cup pine nuts — toasted

1. Combine all the dressing ingredients in a small bowl, whisking to mix. Season with salt and pepper.
2. Trim chicken and pound to an even 1/2 inch thickness. Remove 1/3 cup of dressing and pour over chicken, turning chicken to coat well. Let stand 30-45 minutes or refrigerate up to 2 hours.
3. Grill chicken 4 minutes per side or until cooked through. Cool and dice into 1/2-inch pieces.
4. Bring chicken broth to a boil in a medium saucepan. Remove from heat, stir in couscous, cover and let stand 10 minutes, or until broth is absorbed. Fluff couscous with a fork and spread out on a baking sheet to cool. Transfer to a large bowl.
5. Just before serving, toss chicken into couscous. Mix in tomato, green onions, beans, yellow pepper, cranberries and parsley. Add dressing and toss well. Refrigerate at least 1 hour. Sprinkle with pine nuts just before serving. Garnish with additional Italian parsley if desired.
Per Serving (yikes, I’d say this probably serves more than 4 people based on these statistics): 864 Calories; 32g Fat (33.4% calories from fat); 51g Protein; 95g Carbohydrate; 17g Dietary Fiber; 48mg Cholesterol; 595mg Sodium.

A year ago: Sarah’s Ginger Scones

Posted in Veggies/sides, on May 20th, 2009.

eggplant-stew

My DH really likes eggplant. I like it too, but perhaps not as much as he does. And I don’t seem to have very many recipes for using eggplant. So many of them require several steps, some moderate time in the oven, or just too much work. So I needed something quick-like, that didn’t take too much time or effort. I turned to Joanne Weir, one of my favorite cookbook authors, and sure ‘nuf, she had a simple “Stewed Tomatoes and Eggplant.” It comes from her book about tomatoes, You Say Tomato, but the fact of it is that there’s more eggplant here than tomatoes. But actually, you could probably use whatever proportion you wanted anyway.

The cubed eggplant is sprinkled liberally with salt and allowed to sit awhile. I didn’t notice any fluid under the colander, so perhaps using coarse salt wasn’t ideal, although that’s what the recipe indicated. Once it sits for half an hour, you rinse off the eggplant cubes, blot dry with paper towels, toss with olive oil, then spread them out on a baking sheet (I used my Silpat liner). They baked at 400 for about 20 minutes, until they’d started to droop, but were glistening. Meanwhile I’d stewed up some tomatoes with a LOT of garlic and pepper, then tossed the two together. I’d rinsed off all the salt, so my dish actually needed salt. Some basil sprigs were added and it was done. The recipe said it could be served warm or at room temp. Next time I’d like to add some Feta cheese, or maybe some ricotta salata, if I have some. The dish was good. Quite good. Not soaring off the food charts, but good.
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Stewed Eggplant & Tomatoes

Recipe: Adapted slightly from Joanne Weir’s book, You Say Tomato
Servings: 6

2 pounds eggplant — cut into 1″ cubes, including skin
Coarse salt
3 tablespoons olive oil
4 whole garlic cloves — mashed, minced
1 tablespoon olive oil
4 medium tomatoes — peeled, seeded, chopped
Freshly ground black pepper
1/4 cup fresh basil leaves — sliced
1/4 cup Feta cheese — crumbled, or ricotta salata [my suggested addition]

1. Place the eggplant cubes in a colander and sprinkle liberally with coarse salt. Allow to sit for 30 minutes to drain.
2. Preheat oven to 400.
3. Rinse the eggplant cubes under cold running water and pat dry with paper towels. Toss the eggplant with the 3 T. of olive oil and place in a single layer on a baking sheet (use Silpat liner if possible).
4. Bake for about 20 minutes until eggplant begins to darken slightly and pieces have wilted (slumped). Remove from oven and set aside.
5. In a medium skillet at medium heat, drizzle in the 1 T. olive oil and add garlic. Stir quickly so garlic does NOT burn (important). Have the tomatoes ready – add to the skillet and reduce heat. Cook for 10 minutes (or more) over low heat, covered.
6. Toss tomatoes and eggplant together, then garnish with basil. Add cheese if desired. Season with pepper and salt as needed.
Per Serving: 148 Calories; 11g Fat (61.6% calories from fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 81mg Sodium.

A year ago: Almond Pound Cake with Limoncello
Two years ago: Roasted Apricot Almond Cake

Posted in pressure cooker, Veggies/sides, on May 6th, 2009.

mushroom-risotto

When I bought my Fagor pressure cooker, I recall watching a video (on a DVD included in the package) and one of the recipes was for risotto. Really, I thought? You can make risotto in a pressure cooker?

Well, I’m here to tell you this recipe worked like a charm. I rarely make risotto, for two reasons: (a) rice is a high glycemic carb; and (b) it’s labor intensive. But, as you probably know, risotto is also downright delicious. It’s probably been 2 years since I’ve made risotto, but I think I might make it slightly more often with this new recipe.

arborio-riceWe had a nice thick ribeye steak for dinner, a green salad, an artichoke, and this risotto. Arborio rice always lives in my cupboard, even though I rarely use it.  I had some already-prepared mushrooms (leftovers) so I decided to add them to the mixture. I wasn’t sure the mushrooms would withstand the pressure cooker method, so I added them in at the end (along with the garlic and parsley and Parmesan cheese).

First you saute the onion, then add the rice and cook it briefly in olive oil. You add the white wine and let it evaporate, then broth is added and you let it do its pressure cooker thing. Mine pressured for five minutes. Once I removed the lid there was just the perfect amount of liquid in the pan, but once I added the mushrooms, it thickened up some, so I did end up adding a bit of water. Taste the rice to see if it’s cooked perfectly – still slightly firm to the tooth. You do not want to overcook it, that’s all. You may need to try your pressure cooker. The creaminess was perfect. And it was really tasty. Next time I might add a bit more Parmesan. If you’re eating this as your entree, it’ll serve 2. As a side, it’ll serve at least 4, maybe 5.
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Pressure Cooker Mushroom Risotto

Servings: 5

RICE:
1 medium onion — finely chopped
2 tablespoons olive oil
1 cup arborio rice
1 cup white wine
22 ounces chicken broth — boiling, or beef broth (1 5/8 cups)
3 tablespoons butter
1/2 cup parmesan cheese — grated
freshly ground black pepper
MUSHROOMS:
1 cup mushrooms — sliced
2 tablespoons olive oil
2 cloves garlic — minced
2 tablespoons Italian parsley — chopped

1. In pressure cooker pan, heat the olive oil and gently fry the onion until soft and translucent.
2. Add rice and saute for about 1-2 minutes until the rice glistens but does not brown. Add the white wine and cook until the liquid has evaporated. Add the broth, stir, then follow directions for your pressure cooker. Cook under pressure for about 5 minutes (or a maximum of 6 minutes).
3. Meanwhile, in a small nonstick skillet heat the oil and saute the mushrooms briefly, then add garlic. Continue to cook for about 2-3 minutes until the mushrooms are just cooked through. Add the parsley and set aside.
4. Cool the pressure cooker under cold tap water until the steam is released. Open the pressure cooker, place it back on the stove. If there is too much liquid, cook for a minute or two. Stir in the butter, parmesan and black pepper. Add the mushrooms and stir in to the risotto. If the rice is too dry, add a bit of hot water. If it’s too moist, continue to cook over low to medium heat until some of the liquid has evaporated.
5. Replace the lid on the pressure cooker (don’t cook it, you’re just trying to keep it hot) and allow to rest for 2-3 minutes. Serve immediately.
Per Serving: 394 Calories; 21g Fat (52.2% calories from fat); 9g Protein; 34g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 627mg Sodium.

A year ago: Brownie-Bottomed Pudding Pie (easy)
Two years ago: Mexican Chopped Salad (oh, a real favorite)

Posted in Salads, Veggies/sides, on April 30th, 2009.

french-gr-bean-salad

Pear matchsticks, shallots, walnuts and Parmigiano add contrast

Shopping at Costco isn’t exactly like browsing in your local outdoor farmer’s market, but I always make a circuit in the cold fresh-veggie storage area at my local store. They have the pre-washed, mostly trimmed haricot verts, those tender, baby green beans. Two pounds worth. But they’re very nice, so every month or so I buy a package and find new and different ways to use them. This time I found a recipe that’s been knocking around in my to-try file for just ages. A cold salad with pears, walnuts and Parmigiano in a walnut oil dressing. Sounded nice. My friend Darlene had given me the recipe years ago (her note said it was fabulous), and it looks like it came from Bon Appetit, but it’s not available on the epicurious website, so maybe it’s really, really old. I did change it slightly, so I suppose I could get away with saying it’s my recipe now . . . maybe.

This miniature version of the "big" Alligator chopper is perfect for mincing shallots and garlic.

This miniature version of the “big” Alligator chopper is perfect for mincing shallots and garlic.

If you have an herb garden, here’s the recipe to use some of the product – Italian parsley, fresh oregano and fresh thyme. The recipe called for basil too, but I don’t have basil in my garden yet, so I substituted mint, which is flourishing everywhere I don’t really want it to. Such is the way with mint, as you probably know. You whisk up a walnut-oil dressing with shallots, and then some julienned pear is added in, along with the Parmigiano. Oh, and some chopped walnuts. Make enough of the finished dish for just what you’ll eat, as any leftovers soaking in the dressing will turn the beans that sickly gray-green nobody enjoys. Just add more dressing to more pre-cooked beans later and it’s an all-new salad. What I changed: (1) mint instead of basil, (2) a pinch of sugar added to the dressing; and (3) less pear and Parmigiano. So if you’d like more pear, more Parmigiano, don’t like the pinch of sugar, you’ll know what to do. I made enough just for two servings, and had some of the dressing leftover, which went well on a garden salad.
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Files: MasterCook 5+ and MasterCook 14 (click link to open in MC – 14 contains photo)

French Green Bean (Haricot Verts) Salad with Pears & Parmesan

Recipe: From an ancient Bon Appetit article, date unknown
Servings: 5

1 1/2 pounds haricot verts — (young green beans) trimmed
DRESSING:
5 tablespoons walnut oil
3 tablespoons sherry vinegar
2 tablespoons olive oil
3 tablespoons chives — chopped
3 tablespoons parsley — chopped
1 pinch sugar
3 tablespoons shallots — minced
1/2 cup basil — or mint, minced
ADDITIONS:
1 whole pear — peeled, cored, cut in matchstick strips
1/2 cup walnuts — chopped
1 1/2 ounces Parmesan cheese — grated
Salt and pepper to taste

1. Bring a large pot of water to a boil. Add a pinch of salt to the water, then add haricot verts. Simmer for about 3-4 minutes, tasting often, until the beans are JUST tender and no longer or they’ll be mushy.
2. Drain and pour the beans into a bowl of ice water. Swirl the beans briefly then drain for 20-30 minutes in a colander.
3. Dressing: In a bowl combine the walnut oil, sherry vinegar, olive oil, chives, parsley, basil (or mint) and sugar. Whisk lightly to combine.
4. Toss green beans with the dressing, along with half of the walnuts, pears and Parmesan. Taste for seasoning. Pour out onto a serving plate (white looks best) and sprinkle remaining nuts, pears and cheese on top.
Per Serving: 365 Calories; 29g Fat (67.4% calories from fat); 10g Protein; 22g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol; 170mg Sodium.

A year ago: Armenian Rice & Noodle Pilaf
Two years ago: Beer Margaritas

Posted in Veggies/sides, on April 7th, 2009.

pecan-spinach-rice

At the cooking class last week Phillis Carey served this rice with an Andouille sausage shrimp mixture. The rice by itself is certainly okay. Not off the charts, but it’s not supposed to be since it’s just a foil for the spicy Andouille and shrimp with all the Cajun/Creole spices involved. She made this more healthy by adding in some fresh spinach. A little nod to getting your 5-a-day. The pecans are what “make” this, though. So, in the recipe below I’ve added two things to Phillis’ recipe: more garlic and pecans. Feel free to alter the recipe to suit your tastes. You’ll enjoy the bit of crunch from the pecans, and the spinach is colorful and good for us. If you want to make it more healthy, reduce the amount of butter. If you enjoy Southern cookin’, New Orleans kind of spicy and full-flavored food, this with the Andouille and shrimp from yesterday’s post, is an easier dish than making the labor intensive jambalaya.
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Pecan, Garlic & Spinach Rice

Recipe: Phillis Carey, cookbook author and instructor
Servings: 6

4 tablespoons unsalted butter
1/2 cup onions — chopped
1 1/2 cups long-grain rice
3 cups chicken broth
4 cloves garlic — minced
5 ounces baby spinach
1 cup pecans — toasted and chopped
Salt to taste

1. Melt half the butter in a 4-quart saucepan. Add onion and cook until translucent, about 5 minutes. Stir in rice until it glistens. Add chicken broth and bring to a boil, stirring often. Sir one last time, cover, lower heat and simmer for 18-20 minutes.
2. Melt the remaining butter in a medium saucepan over medium-high heat. Add garlic and toss gently for 30 seconds. Add the baby spinach and toss well until the spinach is wilted. Season to taste with salt. Use pepper if you want it, but the mixture you put on top may be amply spiced already. Toss spinach and pecans into the rice and serve.
Per Serving: 389 Calories; 21g Fat (47.8% calories from fat); 8g Protein; 43g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 405mg Sodium.

A year ago: Chicken Breasts with Bacon, Onions, and Mushrooms in a Creamy Paprika Sauce

Posted in Vegetarian, Veggies/sides, on April 2nd, 2009.

zucchini-asparagus-tart

This was served the other night as a vegetable side dish. I added asparagus to it (just because I had some and needed to use it). It’s very easy – I’ve compared ingredients to see if this Italian vegetable pie is actually similar to the newer-fangled “impossible” pie. The kind that makes a shell of sorts, as it cooks. It’s similar, per my brief search on the ‘net. This one doesn’t have any baking powder in it, has only one egg, and uses more flour.

The recipe on which I based this tart came from a website called Sherrie’s Kitchen. Sherrie is a German by birth and has oodles of German recipes on her site (though she lives in England). And a few Italian recipes too (this one). I also added some thyme to the mixture and some shredded Parmesan (the real stuff) to the top. It’s easy to burn this (because of the cheese), so watch the top carefully and reduce heat if it starts to brown too much. Do not put these at the top of your oven as they’ll get too brown too soon. And be sure it’s done – it’s hard to tell since the bubbling and browned cheese will give you the illusion it’s done after 10 minutes. Do bake it sufficiently.

zucchini-tartWhat you end up with is a pie. Yes, a veggie pie. With a kind of pudding or custard or batter around it. Because the zucchini contains so much water, it’s vital that you salt it and let it sit so you lose some of the fluid before you begin assembling this dish. Because of the salt on the zucchini, I eliminated the salt in the batter. Taste it, though, to see if it’s salty enough for your tastes. If you like Parmesan, add more. Eliminate the asparagus if you don’t have it. Don’t like thyme? Change it to marjoram or oregano. Want it more puffy? Add another egg. This is the kind of dish that’s quite forgiving, I think. Have yellow squash instead? That’s a no-brainer. Of course you could substitute. My DH enjoyed this immensely, as did the group of friends we had over for a potluck dinner. And the leftovers are almost better than when they’re fresh out of the oven. I heated pieces for 60 seconds in the microwave and they were just perfect.
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Zucchini (and Asparagus) Tart

Recipe By: adapted from Sherrie’s Kitchen website
Servings: 12 (makes two pie pans)

2 cups zucchini — thinly sliced (about 4)
1 1/3 cups asparagus spears — chopped
1 cup onion — diced
1 cup all-purpose flour
1 1/3 cups milk
1/2 cup olive oil
1 egg fresh ground pepper
3/4 cup Parmigiano-Reggiano Cheese — grated (or Pecorino)

1. Salt zucchini and onion and leave in a colander to drain for 30 minutes. Shake colander over your sink before proceeding.
2. Preheat oven to 450 degrees.
3. Pour a tablespoon of olive oil (of the half cup measure) into each pie pan, coating the bottom and sides of each pan to prevent sticking.
3. Sift flour. Whisk in milk and 1/2 cup of olive oil to make a batter that is quite liquid. Whisk in the egg, stir in the zucchini, asparagus and onions.
4. Divide the batter between the two pans. Smooth the top of the batter to prevent slices of zucchini from protruding. (Some will do so anyway.) Grate a substantial amount of pepper on top of each and sprinkle with the grated cheese.
5. Bake in middle of the oven for 20 minutes at 450 degrees, reduce heat to 425 and bake for 10-15 minutes more, until deep golden. Cool for about 5 minutes before cutting into wedges. May be served warm or at room temperature.
Per Serving: 152 Calories; 11g Fat (61.4% calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 21mg Sodium.

A year ago: Tandoori-Style Cauliflower

Posted in Veggies/sides, on March 20th, 2009.

roasted-sweets-potatoes

When I first saw this serving of sweet potatoes on my plate I thought those little slivers of garlic were burned. I thought “oh, no, this isn’t going to taste good.” Well, let me tell you, those little gems of very browned garlic were caramelized and delicious anyway. I ate every one of them.

From the Phillis Carey cooking class last week this recipe was served with a pork tenderloin. But it would be just great with probably any roasted or grilled meat. And talk about EASY. All you do it peel and cut the orange-fleshed sweet potatoes (we call them yams, although they’re really not) into thick coins (1/2 inch thick) toss with olive oil, sliced garlic, fresh rosemary and salt and pepper and spread them out on a Silpat-lined baking sheet and roast for 30-40 minutes. Sublime flavor. Tubers like this caramelize when they roast, which gives them a lovely sweet flavor. These were outstanding and a different version I’ll be making in the future.
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Garlic & Rosemary Yam Slices

Recipe: Phillis Carey, cooking instructor, author
Servings: 6
NOTES: The orange-fleshed tuber we call yams are actually an orange-fleshed sweet potato. Be sure to use the orange type in this recipe.

3 pounds yams — peeled, cut into 1/2 inch rounds
1/4 cup olive oil
1 tablespoon fresh rosemary — minced
10 cloves garlic — thinly sliced
Salt & pepper to taste

1. Preheat oven to 450. Toss sliced potatoes with olive oil, rosemary and garlic. Season to taste with salt and pepper.
2. Spread potatoes out onto a Silpat or parchment-lined baking sheet. Roast for 30-40 minutes or until tender and crusty, stirring once or twice.
Per Serving: 355 Calories; 9g Fat (23.5% calories from fat); 4g Protein; 65g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.

A year ago: Beef Stew with Currants & Cream

Posted in Veggies/sides, on March 18th, 2009.

bacon-cheddar-mashed

My mouth is watering as I just look at the photo above. I wish I didn’t enjoy mashed potatoes like I do – I really do my darndest to avoid them if I can just because they’re not all that good for us – well me, anyway. Especially with all the fixin’s, the bacon, chives, cream and cheddar cheese and it’s nothing short of scrumptious, and fattening. Left to my own devices I could probably just eat this for dinner. Period.

So, does that tell you enough that you want to make these? Phillis Carey whipped these up at last week’s “Meat & Potatoes” cooking class. I wanted to lick the plate! They were served with the Beer Marinated Steaks – the little bit of gravy you see at the bottom of the potatoes above is the peppercorn sauce that went with the steaks. Yummy.

Phillis told us something that I’d never heard before – when you cook any vegetable that’s grown below ground (potatoes, carrots, parsnips, beets, tubers of all kinds) they should be brought to a simmer in COLD water. Somehow the cell structure is different for these below-ground tubers that don’t take kindly to being dropped into boiling water. Okay. I can remember that, I think.

Use russets or Yukon types for this – you want that drier, flakier kind of finished potato, not the dense type like white potatoes. Phillis suggested you cut each potato into about 4 pieces, cook just until tender, then drain and allow to air dry for 5 minutes. This helps make these the fluffy type you’re hoping for. It allows more of the water to drain off. At the class the potatoes were simmered in pasta pots (with the insert) and when they were done the helpers just propped the pasta strainer full of the potatoes up on an angle to drain and dry, and the potatoes benefited from the steam below (to help them stay warm). You don’t want to allow them to get cold, because you make this and serve it immediately.

The whole idea is that you want these potatoes to look almost like the baked potato with the toppings – so the cheese is still barely melted, but not streaked through the potatoes at all. It gives a completely different look to the potatoes than making it into a casserole.

Phillis also gave us an option for preparing this ahead. I’ve mentioned it here before, that for Thanksgiving I make the mashed potatoes several hours ahead – with cream cheese, buttermilk, butter, seasonings – then they go into the crockpot to be kept at a low heat for several hours. It’s the cream cheese that’s the secret – it helps keep the potatoes bound together so they stay fluffy and soft.

If you’re not wanting to use whipping cream, try substituting buttermilk in these – that’s my favorite go-to dairy for mashed potatoes. Or maybe half cream and half buttermilk. Buttermilk just lightens up potatoes beautifully. Try it next time if you’ve never done it that way. Have all the ingredients ready (the cheese, the bacon, the chives) when you mix it in – be all ready to serve as these are best when they’re mixed up and 1-2-3 right onto your plate.
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Files: MasterCook 5+ and MasterCook 14 (click link to open MC – 14 contains photo)

Bacon Cheddar Chive Mashed Potatoes

Recipe: Phillis Carey, cooking instructor, author
Servings: 6
NOTES: Do not continue to stir the potatoes – you want the cheese to keep its integrity, and you merely scoop a mound onto each plate. Do not bake the dish, either – serve it immediately after you’ve stirred in all the ingredients. In order to prepare the make-ahead version, you just have to add the cream cheese, which keeps the potatoes moist and stable, ready for reheating at a later time.

3 pounds russet potatoes — peeled, quartered
1 3/4 teaspoons salt
4 tablespoons unsalted butter
3/4 cup heavy cream — (up to 1 cup)
1/4 teaspoon freshly ground black pepper
8 slices bacon — diced, cooked
1/2 pound sharp cheddar cheese — grated
1/4 cup sour cream
1/4 cup chives — chopped
MAKE-AHEAD VERSION:
6 ounces cream cheese

1. Place potatoes in a large pot and cover with cold water by one inch. Bring to a boil and add a teaspoon of salt. Simmer potatoes just until fork tender, about 15 minutes. Drain and allow to air dry for about 5 minutes.
2. In the bottom of a large bowl place the butter and half the cream. Force the potatoes through a ricer (or use a potato masher), into the bowl. Stir to combine, adding more cream as needed to make a creamy, yet firm mixture.
3. Season with remaining salt and pepper. Stir in the bacon, cheddar cheese, sour cream and chives and stir until thoroughly combined. Season to taste and serve immediately.
MAKE-AHEAD VERSION: Add cream cheese to the butter and cream in the bowl in step 2. Stop before adding bacon, etc. and transfer the potatoes to a baking dish. Cover and refrigerate up to 24 hours. Bake, covered, at 350 for 30 minutes, or until warmed through. Stir in bacon, cheddar, sour cream and chives just before serving.
Per Serving: 671 Calories; 47g Fat (62.8% calories from fat); 20g Protein; 43g Carbohydrate; 4g Dietary Fiber; 144mg Cholesterol; 1106mg Sodium.

A year ago: Corned Beef

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