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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, on August 30th, 2008.

Feta & Tomato Gratin

I am such a happy camper when we’re entertaining a group and someone offers to bring something. It’s always such a big boon to the hostess. And in this case our friends Penny & Scott brought just the most delicious appetizer. I can’t believe I’d never had this – as Mediterranean as it is, and since I simply l-o-v-e Feta cheese with just about anything. When Penny unveiled it from her basket, it just looked so beautiful – the bright red tomatoes with little squiggles of basil scattered all over. And when you scrape a bit onto a toasted pita chip? Sublime. Really. Too many of my recipes are labor intensive. This one isn’t, yet it’s scrumptious. You will want to make this again and again, especially when you have good tomatoes like we do now.

There are times when I look at a recipe – a simple recipe – and think there just aren’t enough ingredients in this to make it good. Know what I mean when I say that? I enjoy complex flavors, and I have a varied palate. And yet, the freshest of ingredients, simply prepared, are sometimes just the best. This will become a regular. Penny got this from Sandy. So, thanks to both for this great new recipe.
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Feta & Tomato Gratin

Recipe: From a friend, Penny, who got it from Sandy, and she doesn’t remember where it came from.
Servings: 8

5 ounces Feta cheese — crumbled
2-3 small tomatoes — ripe, sliced very thin
1 tablespoon extra virgin olive oil, about
2 tablespoons fresh basil — sliced
Salt & pepper to taste
3 whole pita bread rounds — split, cut in wedges & baked

1. Bake the pita bread ahead of time. Allow to cool then seal in a plastic bag until ready to serve.
2. Crumble the Feta cheese into the bottom of an attractive 8-inch shallow, flat-bottomed bowl (ceramic tart dish). It should cover the bottom at about 75-80% – if it isn’t, add more.
3. Place the tomato slices over the cheese so the rounds are touching and all of the cheese is basically covered.
4. Grind some fresh salt and pepper over it all (not too much salt as the Feta is salty in itself).
5. Preheat the broiler to high.
6. Sprinkle the tomatoes with the chopped basil and slip under the broiler. Watch it carefully – broil until the tomatoes are heated through and bubbling, but not browned. Allow to sit about 5 minutes, then serve with the pita chips and a small serving knife.
Per Serving: 130 Calories; 6g Fat (40.2% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 321mg Sodium.

Posted in Lamb, on August 29th, 2008.


Lamb Shepherd’s Pie with Leftover Lamb

So, last week I had about a pound of leftover leg of lamb. Cooked leg of lamb. My imagination failed me – I couldn’t come up with anything very innovative, nor did I really come up with anything ELSE to do with this except Shepherd’s Pie. Now, I love the stuff, but as I sat there in my kitchen typing up this post, although the A/C was set at 75, I was sweating because I’d been working in front of the oven, and stirring over the hot stove. Not a happy camper did this make. But, it had to be done. A quick dip in the pool was in order that evening. Our outside temp is in the mid 80’s most days. Somehow, Shepherd’s Pie just didn’t fit the mold for a summer dinner on the patio. But oh well. That’s what I had! And that’s what I made.

I have a fantastic Shepherd’s Pie with Latin Twist that I posted – oh, probably last year – that has a southwest flair to it and uses mashed sweet potatoes and regular potatoes on the top. It’s a spicy hot mixture. But the leg of lamb leftovers didn’t suit me for that recipe, so I went online and found one at Epicurious. Other testers had made some comments, so I took those into consideration as I chopped and minced, stirred, and thickened the mixture. My version is a very loose adaptation of that recipe.

My understanding is that Shepherd’s Pie was one of those things British home cooks did with the leftover Sunday roast and the leftover Sunday mashers. And likely the leftover gravy as well. At least that’s the way I’ve made it many times in the past. But I didn’t have anything except the leftover lamb, so needed to improvise with all the other ingredients. I don’t like turnips. I didn’t have leeks. So, I used what I had on hand (onions, carrots, celery, the lamb and potatoes). I totally forgot to add the frozen peas. But then, I’m not all that crazy about overcooked peas; and that’s why sometimes I sprinkle the just refreshed frozen peas to the TOP of the dish after it’s come out of the oven. That way you still have bright green peas. They’re kind of a mandatory ingredient in my book.

This made enough for one deep dish pie plate and two single crocks full of it for the freezer. If you have he-men eating, maybe this won’t serve 8, but if you round out a meal with a salad perhaps, this would certainly serve that many normal servings. Verdict: really, really good. The sauce was finger-lickin’ good with the use of red wine and some of the chicken broth concentrate (the paste stuff I buy at Penzey’s).
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Lamb Shepherd’s Pie

Recipe: Inspired and loosely adapted from a recipe on Epicurious.
Servings: 8

2 tablespoons olive oil
2 tablespoons unsalted butter
1 whole yellow onion — minced
3 whole carrots — cubed or sliced
2 stalks celery — diced
2 whole garlic cloves — minced
4 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup red wine
2 cups broth — beef or chicken
3 tablespoons Worcestershire sauce
1 pound lamb — cooked, cubed
2 teaspoons dried thyme
Salt and pepper to taste
MASHED POTATOES:
3 pounds Yukon Gold potatoes
3 tablespoons milk — or cream, or half and half
2 tablespoons unsalted butter
2 ounces cream cheese
Salt and pepper to taste

1. Heat a large, heavy skillet and add the oil and butter. When it’s bubbling, add the diced onion and cook for about 5 minutes. Add the carrots and celery and continue cooking until the vegetables are nearly cooked, but not soft. Add the garlic. Sprinkle the flour all over the vegetables and stir to make sure all the flour is absorbed with the vegetables. Add all of the liquid (broth and wine) at the same time and simmer until the mixture has thickened.
2. Meanwhile, bring a large pot of water to a boil and add the peeled potatoes. Simmer until the potatoes are just barely cooked through. Drain and mash while they’re hot. Add the milk, butter, cream cheese and seasonings. Adjust seasonings to taste.
3. To the large skillet with the vegetables, add the lamb, thyme, Worcestershire sauce and tomato paste, and season with salt and pepper. Taste and adjust seasonings as necessary. Add more water if mixture is too thick.
4. Pour or scoop the meat mixture into a deep pie dish or casserole. Spoon the mashed potatoes on top, and try to spread it to the outer edges.
5. Preheat the oven to 350 and bake the pie for about 20-30 minutes until heated through. Add cheese on top if you’d prefer it (Cheddar or Parmesan).
Per Serving: 430 Calories; 21g Fat (47.1% calories from fat); 13g Protein; 41g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 185mg Sodium.

Posted in Desserts, on August 28th, 2008.

chocolate spice cupcakes with chocolate spicy glaze

My Tivo is my best friend. I absolutely adore the thing. I actually have two, one of which is connected to a TV with a cable box (for shows on the premium channels), and the other resides in my office – my main TV viewing room. I know, you’re wondering why I’m talking about Tivo when the title is about cupcakes. I’ll get there . . . I watch very little network TV (The Closer, Oprah, Grey’s Anatomy and CBS’s Sunday Morning being exceptions) Most of my Tivo-watching comes from a variety of other cable channels. I simply can’t get enough of Meerkat Manor. I’m still mourning the loss of Flower. I love Miami Animal Police too. Antiques Roadshow. House Hunters. Little People, Big World. Dog Whisperer (and we don’t even have a dog anymore, but I love Caesar Milan.) And it was smokin’ during the Olympics. I couldn’t quite keep up with the Olympics and ran out of space on my 40-hour Tivo. I also record a variety of art and painting programs, plus a few esoteric cooking shows. I do like the Barefoot Contessa, and Rick Bayless too. And Michael Chiarello. Then there’s Ellen, and Oprah (she’s on hiatus at the moment). Fortunately, not all of these programs are running at the same time or I’d not be able to keep up with my regular programs. I just recently started watching Martha. Sometimes her subjects don’t interest me, so I just delete. But the subject last week (of re-runs, actually) was cupcakes. Okay, see, I told you I’d get there.

I can count on one hand the number of times I’ve made cupcakes since my daughter Dana was a little tyke. But, as I’m sure you’ve seen, they’re all the rage now, with really unusual cake flavors, frosting and decorating. So Martha had a guest on from a bakery in Santa Monica the other day. And one other day she entertained a group of three women who have the blog called Cupcakes Take the Cake. All three ladies post about cupcakes. That’s it. Cupcakes. Martha asked each one about her favorite cupcake. I don’t even remember two of them, but Allison Bojarski said it was her Chocolate Spice cupcakes with a Chocolate Spice Glaze.

Being about 8 feet away from my computer, I hopped over to Google them. Bingo. Got it. Since we were having guests for dinner a few nights later I decided to try them. I’m usually game for trying new recipes for guests (I know, call me crazy). Not having made any cupcakes for years, it was fun to do, and these are very unusual. They have a warm-mouth and warm-belly feel to them because of the addition of ancho chile powder in both the cake and the glaze. And there are a bunch of other Fallish kinds of spices in there too (like cloves, nutmeg, cinnamon, and ginger).

I don’t dislike Red Hots, but I wasn’t going to buy them just for these cupcakes, so I used some chocolate nonpareils I had in my chocolate stash (the chocolate-eating bugs hadn’t infiltrated the hard plastic box they were in). I bought them for a cookie I made last Christmas, the Chocolate Kiss Treasures that I will be making again this year – they have a nonpareil nestled on the top of each cookie.

The only things I’ll tell you about these are: (1) the glaze is gooey and needs some finesse putting it on to avoid letting it drip down the sides; (2) the measuring of all the spices takes an extra few minutes; (3) if you don’t have ancho chile powder, order some from Penzey’s. Ancho chile powder is very mild – you could add a lot of it to a pot of soup and barely know it’s there. Anchos are not hot, just barely warm; (4) because the cupcakes are made with cocoa, they’re not as wicked as some. The good stuff (chocolate) is in the glaze, which is applied while it’s meltingly hot.

A cupcake stand is not in my repertoire (and no, I don’t really want one) but I do have a double-decker plate/stand thing that perfectly fit 9 cupcakes, exactly the number of guests at our table. That’s one end of it you see in the photo above. We were dining outside, so I just walked the plate around and served each person. (Next time I’ll serve each on a plate with a paper napkin.)

My DH didn’t love these – but he’s not particularly a chocolate fan, either. Would I make them again? Yes – maybe for the right meal. They were good. At least I thought they were. Different. But, maybe not to everyone’s palate. My guests all said they were good, but I don’t know if they were just being nice. Maybe some of them, if they read my blog, will leave a comment here and let me know what they thought. That way you can get another opinion or two.
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Chocolate Spice Cupcakes with Chocolate Glaze

Recipe: Cupcakes Take the Cake (blog), created by Allison Bojarski, August, 2008, via Martha Stewart’s TV program
Servings: 12

CUPCAKES:
1 1/2 cups unbleached flour
1/3 cup cocoa powder — unsweetened
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup coffee — or water, cold
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ancho chile powder
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1 pinch ground cloves
1 pinch freshly ground black pepper
2 tablespoons white vinegar
GLAZE:
7 ounces bittersweet chocolate — chopped
1/2 cup milk — or cream, or hot water
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ancho chile powder
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1 pinch ground cloves
1 pinch freshly ground black pepper
12 small candies: Red Hots, chocolate nonpareils, or your choice

Before starting, measure all the dry spices in two separate small containers.

CUPCAKES:
1. Preheat oven to 375.
2. Sift together the flour, cocoa, soda, salt and sugar in a medium sized bowl.
3. In a 2-cup measuring cup, measure and mix together the oil, water, vanilla and all the spices. Pour the liquid ingredients into the bowl with the flour mixture and stir batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.
4. There will be pale swirls in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter. Pour the batter into 12 paper-lined muffin tins.
5. Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Remove from oven and set on a cooling rack until they are at room temperature.
CHOCOLATE SPICE GLAZE:
6. Carefully melt the chocolate, either in the microwave or on the stove with a double boiler. Stir the hot liquid, the spices and the vanilla into the melted chocolate until smooth.
7. Spoon the glaze over the cupcakes immediately, while the glaze is still hot. Go back and add more to the center only. Try not to allow the glaze to drip down the sides, as it’s a sticky, gooey glaze you really don’t want to get all over your hands.
8. Place a red hot, or nonpareil in the center of each cupcake. Refrigerate the cupcakes for at least 30 minutes to set the glaze, then allow to sit at room temperature. Will keep in a covered container for 3 days.
Per Serving: 236 Calories; 19g Fat (65.1% calories from fat); 4g Protein; 19g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 208mg Sodium.

Posted in Chicken, Salads, on August 27th, 2008.

Cornish Game Hen (or Chicken Breast) Salad with Green Beans

Eons ago when I first started going to cooking classes there used to be a cooking school here in Newport Beach called Ma Cuisine. It closed down after about 7-8 years, but I have several recipes from classes I took there, that are still standards for me. This is one of them. Another one is my osso bucco. And a third is a plain risotto made with champagne. I haven’t blogged either one of those, have I? I don’t seem to make osso buco very often, or risotto either, anymore. Love both, but they’re so labor intensive, eh?

Right off the bat I’ll tell you that I wouldn’t make this salad for just my DH and me for a weeknight dinner. Or even a weekend dinner for two. This is the kind of thing you want to make for guests, when you’d like them to ooh and aah over how you’ve slaved in the kitchen. And, in fact, you do slave a bit to make this, but it’s not overwhelming. It’s just that there are several steps (the marinade, the green beans, the dressing and the garnish). They’re all separate, but combined when you put it together just before serving. This recipe is long. I admit it, but don’t be discouraged. Nothing about the salad is difficult.

The original recipe was made for Cornish game hens. But sometimes, like this time, I simply couldn’t find them, so I used boneless, skinless chicken breasts instead. The group we entertained was probably happier for it anyway. Some people don’t like fussing with the bones, etc. of game hens. Particularly men, I find.

I’ve changed the recipe just a bit over the years. First, I added the orange juice to the marinade. In the class the instructor talked about wanting to “freshen” the game hens of their raw poultry smell, so she always squeezed the juice of a full orange over any poultry, then let it drain. Then she prepared the marinade. Since oranges are not a cheap commodity anymore, I just add the juice to the marinade. Then, I also grill the chicken breasts if I’m using them (not the game hens – they’re done in the oven only) , especially if it’s a warm summer night and I don’t want to heat up the kitchen. If you are using the chicken I don’t add the capers – just the brine. The capers never make it out of the marinade anyway when you use chicken, so I use only the brine to flavor the marinade. If you like capers, sprinkle some on top of the salad along with the tomatoes and shallots.

As you can see from the photograph, part of the aesthetic of this dish is the presentation. The salad is assembled just before serving – well, it’s layered, I should say – on a very large platter. This won’t fit on a 12-inch large plate. No way, no how. So bring out the big one, whatever you have, for this dinner. We were serving 9 people, so I had to pull out all the stops and bring out the big platter I use for Thanksgiving. Nobody could see the autumn embossing in the center of the platter anyway. The multi-colored greens are tossed with the herby dressing, then mounded on the platter. Then you add the haricot verts (the baby green beans) that were cooked just until barely done. Those are tossed in a bit of the dressing (separately) to make sure they’re covered completely. If you can, arrange them in a nice line-up, or kind of spoked around the platter. Then you arrange the hens or chicken breasts on top of the green beans. If I use chicken breasts normally I will cut each breast in two strips (looks nicer, that’s all). Then, the finale is the mini-diced tomatoes and shallots that have been tossed in their own little dressing (olive oil and sugar, plus some pepper). They add such a great fillip to the whole dish. Try to get them on TOP of the hens or chicken so each person has some of it with each serving.

If you go to my recipe page (index), and click on one of the categories, you’ll see that I don’t have all THAT many recipes that I call “favorites.” This is one of them. So, take note. If you trust me by this time that when I tell you a recipe is a keeper, then this is one.
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Cornish Game Hen (or Chicken Breast) Salad

Recipe: Adapted from a Ma Cuisine Cooking Class
Servings: 8
Serving Ideas: This is a very colorful salad to serve to guests. It can easily be a complete meal – it has protein, salad and vegetables. Or, you can make this just one dish of a more varied meal. The green beans “make” this dish (my opinion) because they’re unusual in a salad. And the tiny, diced tomatoes and shallots sprinkled on the top provide a very colorful garnish. The beans are briefly tossed in a bit of dressing and make a pretty bed for the hens or chicken breasts. But, you could substitute other vegetables for the beans (like asparagus). This dish is ideal for a warm summer evening as much of it can be made ahead. Just cook the hens or chicken an hour before serving so they’ve just barely reached room temp when you’re ready to serve it. Everything else can be done ahead and just assembled at the last minute. Be sure to use a very large platter as the salad is huge, and you want people to see if before you begin serving it. Stand by for oohs and aahs.

GAME HENS/CHICKEN BREAST MARINADE:
1 medium orange — halved, juiced
1/2 cup lemon juice — fresh squeezed
1/4 cup virgin olive oil
3 cloves garlic — peeled and minced
1 tablespoon capers — Nonpareil, or just caper brine
1 tablespoon brown sugar
2 teaspoons cinnamon — ground
1 teaspoon black pepper — freshly cracked
1 teaspoon salt
8 whole Cornish game hens — 3/4-1 lb each, or 8 boneless, skinless chicken breast halves
GREEN BEANS:
1 pound green beans — preferably haricot verts
TOMATOES:
4 medium tomatoes, red ripe
1 tablespoon extra virgin olive oil
1/2 teaspoon sugar
1/4 teaspoon black pepper — freshly ground
1 large shallot — peeled and minced
SALAD:
6 cups salad greens (colorful is better)
DRESSING:
1/4 cup red wine vinegar — 6-7% acidity
1 teaspoon lemon juice — fresh squeezed
2 cloves garlic
2 tablespoons fresh basil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
3/8 cup oregano olive oil — or extra virgin olive oil
3/8 cup extra virgin olive oil

1. MARINADE: Wash and halve (or quarter) Cornish hens, removing back bone. Or, wash off the chicken breasts, dry with paper towels, then between pieces of plastic wrap briefly pound the thick end of each breast to a more uniform thickness.
2. In a large plastic bag combine the marinade ingredients, stir to combine, then add the game hens or chicken breasts. Refrigerate for about an hour or up to 4 hours.
3. GREEN BEANS: Bring 4 quarts of water to a boil. Drop in cleaned green beans (or haricot verts) and cook for 5 minutes, or until just tender. May need to do several batches. Drain and place in large bowl with ice water. Set aside.
4. TOMATOES: Meanwhile, seed, core and cut tomatoes into 1/2 inch or smaller dice. Place in glass bowl; add any extra juice from the tomatoes. Sprinkle tomatoes with olive oil, granulated sugar (or sugar substitute), black pepper and minced shallot. Toss well; allow to rest at room temperature.
5. GAME HENS: Preheat oven to 425. In shallow roasting pan lay hens flat, skin side up. Cover with marinade and bake for 15 minutes. Reduce heat to 350° and bake for another 25 minutes, basting frequently. Allow hens to cool before serving.
6. DRESSING: In blender or Cuisinart drop garlic cloves and mince up fine, then add salt. Let sit while you assemble the other ingredients. Add vinegar, lemon juice, fresh herbs, mustard and pepper and whiz until combined. Combine the 2 olive oils into one measuring cup and while blender is running, add oil slowly as it emulsifies. Taste and correct seasoning, if necessary, adding more salt or pepper if needed.
7. CHICKEN BREASTS GRILLED: Preheat a barbecue grill to medium high. Drain marinade and dry off chicken pieces with paper towels. Grill for 4-5 minutes per side. Do not overcook or they will be dried out and chewy. Remove from grill and allow to cool to room temperature. You may cut the breasts in half, on the diagnonal, into two wide strips, to make a more attractive salad.
8. ASSEMBLY OF SALAD: Combine lettuces in a large bowl and dress with some of the salad dressing (see directions below). Pour dressed greens onto a very large decorative platter. Toss green beans with about 1 T. of dressing and place in the middle of the mound of lettuce.
9. Place hens or chicken breasts on top and sprinkle chopped tomato mixture on top of with some over the top of the green beans. Serve immediately.
Per Serving (assuming each person eats a whole Cornish hen, a lot less if you use chicken): 984 Calories; 76g Fat (69.9% calories from fat); 60g Protein; 14g Carbohydrate; 4g Dietary Fiber; 339mg Cholesterol; 702mg Sodium.

Posted in Beverages, on August 26th, 2008.

white sangria

It was 2001, and watching Oprah one afternoon, she just went bonkers over a recipe for white sangria. Having only had red sangria to that point in my life, and hearing Oprah rave about it, I decided I had to try it. It is credited to a restaurant in New York City called Pipa. I had to go out and buy a great many of the special ingredients in this beverage – well, only three of them actually – since I had some of them on hand already. I remember my dear hubby saying to me “what’s all THIS for?” I think I was entertaining a group of women, and thought this would be a nice change.

This has now become my go-to recipe for white sangria. It’s just so refreshing. And EASY. You do need a few pieces of fruit (apple, peach, lemon, orange), and you need all the liqueur stuff. They were not bottles I had kept on hand (now I do). But the original bottles I bought back in 2001 I still have, although they’re all getting low. Drinking this sangria, you can’t quite figure out what’s in it. It would take a really good taster and sniffer to figure it out without some help. I have changed the recipe slightly since I started making it years ago – the fruit usually gets thrown out after wards, so I use less peach and less apple. And sometimes I add more 7-up. You can use your own discretion about this – if it tastes too strong to you, just add a bit more 7-up. I always use Diet 7-up for this since there is already enough sugar in it, to my taste.

Even living in a large suburban city, I had to go to several stores (including a liquor-only one) to find a couple of the liqueurs. But perhaps you’ll be lucky and find everything you need in one location. Once you have them on hand, you won’t need to replace them for a long time; unless you start drinking this every week . . . So, you’ll need Grand Marnier, Peach Pucker schnapps (tart flavored, sort of), Peach Schnapps, apricot brandy, Amaretto and Chambord.
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White Sangria

Recipe: adapted from Pipa Restaurant, NYC (via Oprah Magazine, July 2001)
Servings: 8

1/2 Granny Smith apple — sliced in thin wedges
1/2 fresh peach — sliced in thin wedges
1 lemon — sliced in thin wedges
1 orange — sliced in thin wedges
2 tablespoons Grand Marnier — or other kind of orange liqueur
2 tablespoons Peach Pucker schnapps
2 tablespoons peach schnapps
2 tablespoons apricot brandy
2 tablespoons Amaretto
1 tablespoon Chambord
12 ounces lemon-lime soda — or can use sugar-free
1 whole cinnamon stick
1 quart white wine

1. Slice all the fruit thinly and if using large fruit, cut pieces in half. This may be done a little ahead of time and placed in a plastic bag with the cinnamon stick. Be sure the apple slices are covered in fruit juice, so they don’t turn brown.
2. Place all sliced fruit in a large pitcher. Pour everything over the fruit except the wine and 7-up and stir gently. Allow to sit for 20 minutes.
3. Just before serving, add chilled wine and 7-up and stir gently. Pour sangria into large, chilled wine glasses and add pieces of fruit. Add ice if you prefer (I do).
Per Serving (assumes you consume all the fruit, which almost nobody does): 177 Calories; trace Fat (1.4% calories from fat); trace Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium.

Posted in Restaurants, on August 25th, 2008.

Posh Peasant Tea Room, San Clemente, California

My dear friend, Cherrie, took me out for a surprise birthday celebration the other day. My birthday was several weeks ago, but she and I hadn’t “celebrated” it yet. We went in her car and I had no idea where we were going. She drove south to San Clemente (the town made famous by Richard Nixon’s “Western White House” located within a stone’s throw of the freeway). Having never shopped the couple blocks of San Clemente town, it was a delightful surprise. For those of you reading this who don’t know where San Clemente is, it’s a little bit south of halfway between Los Angeles and San Diego. It’s at the very south end of Orange County (the north end houses Disneyland and the south end has San Juan Capistrano and San Clemente).

Cherrie and I enjoy afternoon tea. A lot. And you’ll remember that some months ago she and I hosted a tea for a group of 12. Whew. We made just about everything for it – my golden raisin buttermilk scones, lots of sandwiches, even cold soup. What a lot of work it was, but fun nevertheless. This time we got to enjoy it from beginning to end and somebody served us. Cherrie was tickled to even FIND this place since so many hotels and cottages no longer serve tea at all. For many years the Ritz-Carlton in Laguna Niguel served tea in their gorgeous but small library. But, it closed up tea-serving some years ago. We’ve been to any number of places around our large county over the years, but almost no one serves it anymore. There are a couple in downtown Orange, but neither place is a favorite of ours.

Anyway, Cherrie found this little place in San Clemente called the Posh Peasant. And what a treat it was. From the moment we walked in, until the moment we left nearly two hours later, we were pampered and cosseted. We ordered the full-on tea. They call it High Tea, but technically it’s not, it’s an Afternoon Tea . . . lots of tea places mistakenly call it High Tea, which is more of a peasant meal served in the evenings in England. No matter. There were umpteen choices of tea (we ordered Lady Grey). The only other decisions we had to make involved what type of scone (we chose lemon over the blueberry), which of two soups and which dessert. First we were served a plate of bruschetta to take the edge off our appetites. Next were the scones, served with an adorable little server for crème fraiche and jam. Then we had a very small demitasse serving of cream of mushroom soup (delicious). The teapot was kept hot over a tea warmer and the waitress poured it frequently for us. Next came a salad and sandwich plate with a delicious green salad containing lots of fresh, diced fruit, dried cranberries and candied walnuts, and five small tea sandwiches with various fillings. Lastly we were given a choice of about 6 or 7 desserts, all homemade by the owner. Cherrie opted for lemon crème brulee and I had the choco-lat, their version of a chocolate lava cake, but a dainty serving in a small ramekin topped with vanilla ice cream.

Everything at the Posh Peasant is homemade by the owner, Kim Bennett. We asked to meet her and she graciously came to our table and visited with us. She used to be in the corporate world (worked for PacSun). Her family thought she was plum crazy earlier this year when she told them she was buying a tea shop and that she was going to BAKE and MAKE everything. Most of her family never knew she could cook, let alone bake. She said she used to years ago, but just got out of the habit. It’s like riding a bicycle, I think. She got right on that thing and is successfully baking lots of goodies for the patrons. Cherrie and I are discerning afternoon tea aficionados, and I’d rank the food as top notch.

This little restaurant is dolled up to be a tea shop, with much of the usual decor you’d associate with afternoon tea (with cute hats you can choose to wear for the duration of the tea if you’d like to get in the mood), but it’s tastefully done. Not too much. Not too little. There are a few things to buy (tea-related stuff). And the shop serves a variety of lunch items too (eleven sandwiches and four entree salads) in addition to the full tea items. There’s a children’s tea, too, for $19.99. And any number of other afternoon tea variations of tea with scones, a tea sampler, a sweet tea and the very common Cream Tea that you’ll find throughout. There are eleven lunch-type sandwiches on their menu. The full tea we had was $24.99, and worth every penny (thank you, Cherrie!).

Will we go again? Absolutely. The sooner the better. Want to join us? It’s a very cute place. Fun for a small group, even. Great for a lunch with a small group of women. They do open for catered events too, in the evenings. If the food at the tea is any representation, it would be fantastic. And when you leave there, go across the street to Oliver’s, a new olive oil and balsamic vinegar shop that is fabulous. Lots of things to taste. We just wished we had been hungrier for tasting oil and vinegars. We did try a few and came home with some purchases from there. Their website isn’t quite up and running as I write this, but Bob, the owner, said it’s in progress.

The Posh Peasant
220 Avenida Del Mar
San Clemente, CA 92672
(949) 498-7813
Open Tuesday-Sunday, 11 AM to 4 PM

Posted in Salads, on August 23rd, 2008.

Russ Parsons’ Simple Tomato Salad

When I wrote up the post about tomatoes yesterday, I mentioned that Russ Parsons had a paragraph in the tomato chapter about one of his favorite ways to serve them. Since I had some heirloom tomatoes begging to be used, and I had a small log of goat cheese in the drawer, I decided to try his recipe. If you can call it a recipe. Here’s what he wrote:

ONE SIMPLE DISH: Dice seeded unpeeled tomatoes as finely as you can. Dress them with a little olive oil, salt and freshly ground pepper. Taste them, and if they need a little red wine vinegar, add that. Place a log of fresh goat cheese on a plate and spoon the tomatoes around it. You may never go back to tomatoes and fresh mozzarella.

That was enough praise to get me to thinking. My DH, Dave, always tells me whenever I serve caprese (tomatoes and mozzarella with a drizzle of olive oil, maybe some balsamic and a sprinkling of fresh basil) that fresh mozzarella has absolutely no flavor. I tend to agree with him. I like the texture, though, so I keep buying it on occasion. Besides, it makes a really quick and easy side salad.

I used my handy-dandy alligator chopper. First I removed the seeds by cutting the tomatoes in half and squeezing gently, then poking out the seeds and gel. Then they got chopped in the chopper. The alligator chopper does the most uniform sized tiny dice of anything I’ve ever used. I added both extra virgin olive oil and some cabernet wine vinegar, salt, pepper. I tasted it and decided it needed a bit more salt. Then I cut up some goat cheese into serving sized slices, spooned some of the tomatoes on top, added a bit of sliced avocado on the side, gave the whole thing a grind of salt and pepper and served it. It was good. Maybe not as exceptional as my expectations, but I don’t think the heirloom tomato was quite up to par, either. And, once I added oil and vinegar, it was harder to TASTE the tomato. So, if you’d like to try this, just be judicious about how much oil and vinegar you add, if any. I couldn’t have added more than a teaspoon of oil and about the same of vinegar for two tomatoes. Probably too much of the latter, since the usual proportion is 1/3 vinegar to 2/3 oil. I did like the goat cheese with it, though. But then, I’m nutso about goat cheese, period.

Posted in Cookbooks, on August 22nd, 2008.

vine-ripened tomatoes

I’ll be doing some cookin’ in the kitchen later today, but no new recipes this morning. I still have plenty of recipes to post from my own collection, but I don’t have photos of them – – yet. Therefore, since it’s high season here for tomatoes, I’ll give you the low-down on them, with all the info coming from the book How to Pick a Peach, by Russ Parsons. This particular chapter has more chemistry-related content than most others I’ve shared with you. It may be a bit more scientific, but I found it very interesting.

What I Learned About Tomatoes

  • Tomato flavor or lack thereof, is one of the biggest complaints in the produce world.
  • Scientists who study flavor chemistry have identified more than 400 compounds that go into the taste of a ripe tomato. And more than 30 of those are regarded as essential (as low as one part per million). The human nose can detect some odors/flavors in parts per trillion. [Now that’s a statistic we foodies need to remember. Really.]
  • Here are the four compounds found in greatest concentration in tomatoes: Z-3 hexenal – a fresh green fragrance (like cut grass); Beta-damascenone – generally described as fruity and sweet; Beta-ionone – fruity and woody; 3-methylbutanal – nutty-cocoa facets (it’s happens to be in Parmesan cheese)
  • Flavor compounds present in a whole tomato change when the tomato is altered (cut).
  • When a tomato turns from green to red, it’s caused by the development of coloring chemicals called carotenoids, which have flavor-causing chemicals attached to them.
  • As a tomato ripens, the amount of sugars build
  • As a tomato ripens, the acids change, from malic to citric
  • As a tomato ripens, a whole host of aromatic chemical compounds are formed: hexanal (winey), alanine and leucine (meaty), and valine (fruity. Furaneol (pineapple aroma) is also created.
  • Tomatoes can be picked green and will continue to ripen, especially if exposed to ethylene gas (that’s what nearly all tomato producers do).
  • Even vine-ripened tomatoes (that we consumers pay a premium to buy) are picked at a stage that most of us would consider green, when only the very first traces of a tan, yellow or pink blush appear on the tomato’s base.
  • The biggest challenge with tomatoes is to produce a fragile, temperamental product on an industrial scale. The same problem exists for nearly every agricultural producer.
  • Unfortunately, taste has been the least of anyone’s concern in the industrial side of the business, and as a result, breeders have developed tomato strains that resist all manner of cankers and wilts and very little on flavor.
  • Temperatures below 60 degrees F reduce the aroma-creating volatiles in the fruit.
  • If you ever go to a grocery store and see tomatoes are being refrigerated, don’t buy them. (Industry experts are still trying to educate grocery stores in proper storage, and it’s not in the cooler.)
  • Eighteen states grow tomatoes here in the U.S., with California and Florida leading the parade. But, a third of all sold here come from overseas (Mexico, Canada and the Netherlands primarily).

How to Choose and Store Tomatoes:

  • Avoid tomatoes with any flaws – nicks, dents or cuts.
  • Choose tomatoes that are heavy for their size.
  • Other than looking at the color (more red than green) disregard color unless you’re going to eat it immediately.
  • Over-ripeness can be just as much trouble as under-ripe. Over-ripe tomatoes are mealy with off flavors.
  • Trust your nose.
  • Do not EVER put a tomato in the refrigerator – it’ll kill flavor faster than anything.
  • Do not store tomatoes in direct light.

Russ Parsons’ Favorite Simple Dish: Dice seeded (cut a tomato in half and squeeze gently to remove most seeds), unpeeled tomatoes as finely as you can. Dress them with a little olive oil, salt and freshly ground black pepper. Taste them, and if they need a little red wine vinegar, add that. Place a log of fresh goat cheese on a plate and spoon the tomatoes around it. Parsons says “you may never go back to tomatoes and fresh mozzarella.”

The book also included recipes for an Heirloom Tomato Tart, Golden Tomato Soup with Fennel, and Seared Scallops with Tomato Butter.

When I did a search within my own recipe collection posted here at TastingSpoons, my list was huge. But tomatoes may have played a very minor part of most of those recipes. Here are the ones where they played a starring role, or contribute some significant flavor: sorry to harp on the combination of watermelon and tomatoes, but here are the two I’ve posted about that, watermelon and tomato salad, and watermelon and Feta salad. Then there’s my favorite BLT Salad, Strawberry Gazpacho, Pasta ala Puttanesca, Bacon & Tomato Dunk (an appetizer), Creamy Tomato Soup (from canned tomatoes), Siciliana Sauce, and Pasta with Tomato Cream Sauce.

Posted in Uncategorized, on August 21st, 2008.

food word art from Wordle

It was written up on somebody else’s blog – this Wordle thing. I’m fascinated with fonts (comes from my background in the ad agency biz), colors, layouts. So this website, Wordle, is right up my alley. I just typed into a window a bunch of words relating to food. I had to upgrade to the latest version of Java to do this, however. Then you click GO and up came this beautiful image using my words. You can submit paragraphs of words from your blog, or something else for that matter, and it creates it for you. (So, you have a passion for fencing, for instance, create one using all the words about fencing. Cool.) Then you can tweak it – with different color schemes, or your own, and you can re-do the screen. I took a screen shot, converted it to a jpg format, then downsized it using Picnik, and uploaded it to here. What fun. You may see a few of these now and then when I don’t have a recipe to post.

Posted in Grilling, Lamb, on August 20th, 2008.

rotisseried leg of lamb

At Costco the other day I purchased a small boneless Australian leg of lamb. I don’t buy them very often because even the small ones are simply too much meat for us to use. And I like to prepare them whole – not cut it in half with freezing part of it (because I think the frozen pieces never are as good as the freshly prepared ones). So I have to be creative in using the leftovers. And we generally invite somebody over for dinner when we fix it. Our son, his wife, and our young year-old grandson joined us this time. I wasn’t motivated enough to make a salsa or sauce this time, but opted to serve it simply, as is. But I did serve it with the watermelon tomato salad, the BBQ macaroni (pasta) salad, and some grilled pineapple (see below).

First I brined it. The experts say red meat (beef and lamb) doesn’t require brining, but I thought it would be a good thing to help retain moisture. I used a spicy herb brine mix that I buy from Whole Foods. As a side note, I use a whole lot less of the salt mixture than the jar indicates (if I used their proportions I’d use up the mixture in about 3 brinings. And if you’re not sure how salty to make it, add some salt to whatever quantity of water you think you need to cover the meat, then TASTE IT. If it’s mildly salty, that’s perfect. Very salty – add more water. You want it to be pleasantly salty. If you can’t really taste the salt, add a bit more.) I’m very sensitive to salt, so I prefer a mildly salt brine, but it’s completely up to your palate.

I let it marinate (turning it several times) for about 4-5 hours, drained it, then Dave threaded it onto the rotisserie probe. The roast was covered in one of those elastic mesh thingies – that held firm all through the grilling process. Because the brine was already spiced, I opted not to use the lemon marinade from the recipe (below) I referred to (Rotisseried Leg of Lamb with Lemon and Butter, from Steven Raichlen’s book, The Barbecue Bible). The recipe includes, though, a basting mixture of oil, lemon juice, white wine (I used just lemon juice), garlic, oregano and pepper, which Dave slathered on the meat every 15 minutes of its grilling. The recipe indicates to grill until the meat reaches 170 F. That’s way too long if you like red-hued meat. We took it off the grill at 140 F, and let it sit. It was still blood rare, so I might opt to cook it just a tad longer (like 145 F). We let it sit loosely covered with foil for 5 minutes (should have been 10) before carving and serving. It was delicious.

As with most legs of lamb, some parts of the meat are more tender than others, but it was cooked very nicely, and I liked the flavor. The combination of the lamb with grilled pineapple was really great.

THE GRILLED PINEAPPLE: We sliced the peeled pineapple in full rounds about ¾ inch thick and grilled just long enough on each side to get lovely grill marks and be hot throughout. If you’ve never had grilled pineapple, may I nicely tell you – NOW – get yourself to a market with good-quality, ripe pineapples and buy one. It’s one of the simplest sides (or dessert with vanilla ice cream if you’re so inclined) that you’ll ever make. I mean – you cut off the skins, remove most of the eyes, slice and grill. If you do it for dessert, maybe put a tiny amount of brown sugar on one side. Either way, the pineapple gets this unctuous caramelized appearance AND caramel flavor. Not to be missed.

As for the lamb: Now we’ll see what I can concoct for the leftovers. Any of you have favorites? My first go-to would be shepherd’s pie, but it’s awfully hot weather for that. So, we’ll see what I can invent this time.
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Rotisseried Leg of Lamb with Lemons and Lemon Baste

Recipe: Steven Raichlen, The Barbecue Bible
Servings: 8
NOTES: If the leg of lamb has one very large hump of meat once you open it up, it’s wise to make a deep cut in that part of the meat to create another surface – like a flap, so to speak. Don’t cut all the way through, just enough to add another valley for adding spices and lemons.

3 1/2 pounds boneless leg of lamb — butterflied
MARINADE:
1 tablespoon kosher salt
1 tablespoon freshly ground white pepper
1 tablespoon dried oregano
1 whole lemon — halved
6 tablespoons unsalted butter — room temp
BASTING MIXTURE:
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup dry white wine
2 cloves garlic — minced
2 teaspoons dried oregano — crushed
1 teaspoon freshly ground black pepper

1. MARINADE:Combine the salt, pepper and oregano in a small bowl. Open out the butterflied leg of lamb on a cutting board so the inside is UP and sprinkle the meat with one third of the spice mixture. Squeeze the juice from one lemon half over the meat, then cut the used lemon half into quarters. Set the pieces aside while you rub the surface of the lamb with 3 tablespoons of butter, then scatter the lemon pieces on top. Fold the lamb back into its original cylindrical shape and tie it at 1-inch intervals with butcher’s string. Place on a baking sheet, cover loosely with plastic wrap, and let it marinate in the refrigerator for 4-6 hours.
2. Set up the grill for rotisserie cooking and preheat to high.
3. When ready to cook, skewer the lamb roast lengthwise on the spit and rub all over with the remaining 3 tablespoons of butter. Add another generous sprinkling of the spice mixture. Attach the spit to the rotisserie mechanism, cover and let the meat start rotating.
4. BASTING MIXTURE: combine the oil, lemon juice, wine, garlic, oregano and pepper in a medium-sized nonreactive (plastic is good) bowl and whisk to mix.
5. After the meat has been rotating for 15 minutes, restir the basting mixture and brush it all over the lamb, using a long-handled basting brush. Cook the lamb until crusty and brown on the outside and done to taste, about 1 to 1 1/2 hours. An instant read thermometer inserted in the thickest part of the roast will register 145 for rare, or 160 for medium or 170 for well done.
6. Uncover the grill every 15 minutes to brush more basting mixture on the meat throughout its cooking time. Add more of the seasoning mixture from time to time. (If using a charcoal grill, add 10-12 fresh coals per side after one hour.)
7. Transfer the roast, on the spit, to a cutting board. Extract the spit and let the roast rest for 10 minutes. Remove string and slice.
Per Serving: 477 Calories; 33g Fat (62.8% calories from fat); 41g Protein; 3g Carbohydrate; 1g Dietary Fiber; 152mg Cholesterol; 836mg Sodium.

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