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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 Cookbooks, on May 22nd, 2009.

seven sins of choc title pg

My friend Yvette plunked this book down on my lap recently and said – “just take a look at the photos and recipes in here.” The book is huge – one of those coffee-table sized books. But was she ever right about the stunning photos. I could have gazed at each picture for awhile, just to study the arrangement of flowers, chocolate, ribbons, table scapes, interesting props, etc. I’d never heard of the book. I did take a photo of one recipe, a Chocolate Apple Cobbler. It just sounded so different, although there isn’t anything particularly unusual in the recipe. I don’t associate apples and chocolate (pears yes, strawberries yes, apples no). I’ll have to try the recipe and see how it tastes.

Most of the chocolate recipes contained in the book were quite elaborate. Perhaps more steps and processes than I’m generally willing to do for a dessert. That’s probably why the cobbler was appealing since it may have been the simplest recipe contained in the book. So, here are a few photos from the book – all photographed by Thomas Dhellemes. The book: The Seven Sins of Chocolate, by Laurent Schott. If you’re interested, it’s available for under $10 used through Amazon.

sin choc 1a

sin choc 2a

 

 

 

 

 

 

sin choc 4a

sin choc 3a

A year ago: Cream of Cucumber Soup (a favorite – a chilled soup, really nice for summer)
Two years ago: Apricot Ice Cream (have fresh apricots?)

Posted in Beverages, on May 20th, 2009.

summer hummer

Here I am again, giving you an aperitif, when I don’t drink all that much. This one was so refreshing, though, that I had to share it with you.

This was served at the charitable event my friend Cherrie and I attended a couple of weeks ago. Wine was on offer, and two cocktails. This one hit the spot. It’s on the tart side, actually. You’d think, looking at the photo, that it’s sweet, but with grapefruit juice as its major component, it’s definitely puckery. Aperol is the liquor in it, and it’s not all that sweet either. It’s compared by many as a toned-down version of Campari. It’s really tart, so I’d agree with the assessment.

If you haven’t heard about Aperol, you should check it out. It’s a new alcohol-type aperitif, sold in some regular markets, but in most liquor stores for sure.

Aperol was launched by the Barbieri company, based in Padua, in 1919. The news is that it’s an aperitif with an alcohol content of only 11%. Aperol’s unique flavor and color are achieved through a subtle blend of bitter orange, gentian, rhubarb and an array of herbs and roots.

Aperol is a bit hard to find in some places – you may have to request they stock it. I don’t own a bottle of it yet, but the very next time I’m at my local warehouse beverage store, I’ll look for it.
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Summer Hummer

Recipe: Alan Greeley, chef/owner of the Golden Truffle, Costa Mesa, CA
Servings: 1

10 ounces ice
1 ounce Aperol
4 ounces ruby red grapefruit juice
2 ounces vodka
2 tablespoons sparkling water
1 small grapefruit twist

1. Place ice in a tall glass.
2. Combine the Aperol, grapefruit juice, vodka and sparkling water in a shaker.
3. Pour over ice and garnish with a grapefruit twist.
Per Serving: 175 Calories; trace Fat (2.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 11mg Sodium.

A year ago: Layered Hummus & Eggplant (oh-so-good)
Two years ago: Chicken with Artichokes & Olives

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 Brunch, on May 19th, 2009.

coconut-french-toast

When our son, Powell, met Karen (now his wife), his cooking mostly went onto the back burner (pun intended), since Karen is a VERY good cook. But on special occasions (like Mother’s Day, for instance) he prepared one of his now family-popular dishes, the above pictured coconut french toast. He came up with the idea himself – he’s quite innovative about cooking, when he puts his mind to it. And we, the family, get to eat the benefits of his creativity on those occasions when he does the cooking.

First off, he uses King’s Hawaiian Bread for this. In case you live in King’s-deprived areas, it’s just a very rich, tender eggy bread. And quite sweet as sliced bread goes. King’s also makes dinner rolls (I use the rolls for beef sliders, and the sliced bread for a pineapple upside down baked french toast dish I’ve been making for years for holiday breakfasts). But if you can’t buy a similar kind of sugar-sweetened sliced bread, use whatever you CAN get and I’m sure it will be fine. You might just add a bit of sugar or sweetened to the milk-egg mixture, where he uses a combination of light coconut milk and sweetened condensed milk. He dips the bread into this mixture, browns the slices on a stovetop grill and serves them with a mango sauce he makes using fresh mangos and lime juice. Then he sprinkles some sweetened coconut on top. Although this dish is sweet, it’s not overly sweet. And it’s gosh-darned good. Thank you, Powell, for sharing the recipe!
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Coconut French Toast with Mango-Lime Sauce

Recipe: Our son Powell’s original recipe
Servings: 6-8
NOTES: If the mangoes are particularly sweet, you may need more lime juice.

5 whole eggs
15 ounces light coconut milk
6 ounces sweetened condensed milk
12 slices King’s Hawaiian Bread — sliced
1/3 cup sweetened coconut flakes
MANGO SAUCE:
2 whole mangoes — cubed
1 tablespoon fresh lime juice — (from 1 medium lime)

1. In a bowl combine the eggs, coconut milk, and sweetened condensed milk. Use a whisk to combine thoroughly. Set aside until ready to start grilling.
2. Mango Sauce: Peel and cube the mangoes, place in a blender and process with the lime juice until it’s a smooth puree.
3. Pour milk mixture into a flat plate or container. Dip bread slices into the milk and grill on a buttered pan until golden brown.
4. Serve each slice with about 2 T. of mango puree and sprinkle top with shredded coconut.
Per Serving: 295 Calories; 10g Fat (30.5% calories from fat); 10g Protein; 43g Carbohydrate; 2g Dietary Fiber; 140mg Cholesterol; 296mg Sodium.

A year ago: Steamed Pureed Cauliflower
Two years ago: Hashed Brown Casserole

Posted in Cookies, Desserts, on May 18th, 2009.

pbutter-brownie-cup

Would an OMG do? Does that give you enough verbiage to get out your baking bowls, peanut butter, chocolate and eggs? I have yet to meet a Dorie Greenspan recipe I haven’t liked, and this one is no exception. It comes from her cookbook Baking: From My Home to Yours, and the funn-est part of these was that I didn’t make them. Our daughter Sara (my step-daughter, actually) found the recipe in an old Bon Appetit that we had lying around, and it’s become our grandson John’s favorite dessert. Sara’s mom made them, per this recipe, for a family event on Saturday. The recipe said it serves 30. Well, definitely. The 9×13 pan-ful was cut up into smaller pieces (more like about 50-60) and put into cupcake papers. I honestly dare you to eat just 1/60th of these. I ate 1/30th, and savored every gosh-darned bite. Sara offered to give us some to take home. I declined, because I knew that if we did I’d eat them all. My DH Dave was able to resist them. If he only knew how good they are, he’d likely eat them all, since he’s a real pushover when it comes to anything peanut butter.

pbutter-fudge-peanut-plate

What these have are 3 layers. A brownie layer, a peanut butter frosting layer, then a melted bittersweet or semisweet chocolate layer. They get chilled before cutting into portions and serving. They’ll be gone in a nano-second, as my DH is fond of saying.

So, make ’em, okay?
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Peanut Butter and Fudge Brownies with Salted Peanuts

Recipe: Bon Appétit | January 2007, by Dorie Greenspan
Servings: 30

BROWNIES:
3/4 cup unsalted butter — (1 1/2 sticks)
7 ounces bittersweet chocolate — chopped
3 ounces unsweetened chocolate — or semisweet, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts — coarsely chopped
FROSTING & GANACHE:
1 cup peanut butter — (do not use natural or old-fashioned) chunky
1/2 cup unsalted butter — (1 stick) divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet chocolate — or semisweet, chopped

1. For brownies: Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
2. Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
3. For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
4. Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
5. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
Per Serving: 307 Calories; 24g Fat (64.5% calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 81mg Sodium.

Two years ago: Pesto Pea Salad (with Spinach)

Posted in Appetizers, Fish, on May 16th, 2009.

bbq-southern-shrimp

I don’t know about you, but I don’t buy very much shrimp anymore. According to the shrimp police, or the fish police, or the FDA?, eating almost any kind of shrimp is questionable because of the raising conditions, what they’re fed and what kind of unhealthy minerals we then ingest. I read recently that U.S. grown shrimp are safe, though. But, it’s hard to find U.S. raised shrimp these days. I’ve been looking, but haven’t found any in several months of inspecting labels in minute fine print at my local stores. Of course, I don’t (won’t) buy shrimp from the regular grocery stores anyway. Those shrimp don’t even look appealing, sorry to say. Usually I trust Trader Joe’s, but these shrimp pictured above came from Thailand, I think. Probably not a good source, either. So right now my freezer is empty of shrimp, and may be so for awhile. Makes me sad, because I really like shrimp. Sigh.

Well anyway, I decided to whip up something with this last bag. I went to my to-try recipes and found something called Southern BBQ shrimp. Well, these aren’t like any kind of “barbecue” I know. They don’t even make a fly-by over an outdoor grill. They’re broiled. (And no, you wouldn’t want to grill them because they’d burn with the amount of brown sugar in the marinade.) So how come the name? Well, it’s a southern (American) tradition – making a “barbecue” kind of sauce with Worcestershire sauce, butter and brown sugar. This recipe also had lemon juice, and some seasoning too. Whatever it’s called, it was easy to make. And QUICK. The recipe came from Bon Appetit, in July, 2006. With a nice multi-vegetable green salad, this was dinner. The article recommended some baguette slices on the side too. I used shrimp with only the tail shells attached, but the recipe calls for raw, full-shell types. Some of these versions of Southern BBQ shrimp came from shrimp boat chefs, when they were out at sea. Maybe somebody who reads my blog and is from the South will weigh-in on the origin of this kind of barbecue . . .
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Southern “Barbecue” Shrimp

Recipe: Bon Appétit | July 2006
Servings: 4

1 pound shrimp, large, deveined but with tails and shells intact
6 tablespoons unsalted butter — (3/4 stick) melted
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
2 tablespoons brown sugar — (packed)
2 tablespoons Old Bay seasoning or other seafood seasoning
Lemon wedges
Crusty baguette slices

1. Preheat broiler. Cover rimmed baking sheet with foil and spread shrimp on sheet.
2. Mix melted butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning in medium bowl for sauce. Pour half of sauce over shrimp and stir to coat.
3. Broil until shrimp are just opaque in center, about 2 1/2 minutes per side. Transfer to platter; serve with lemon wedges, baguette slices, and remaining sauce.
Per Serving: 278 Calories; 18g Fat (58.3% calories from fat); 19g Protein; 10g Carbohydrate; trace Dietary Fiber; 221mg Cholesterol; 400mg Sodium.

A year ago: Greek Pita Sandwich
Two years ago: Roasted Poblano Asiago Soup (oh, a real favorite)

Posted in Brunch, on May 15th, 2009.

ham-and-egg-cup

Oh, are these a winner. Exceptional breakfast or brunch food. Easy. And amazingly delicious with the pesto and mozzarella, and the little cooked tomato, and the ham. Well, just everything about it is good. I read about this over at Proud Italian Cook, a blog I read regularly. Marie found it in a new cookbook called Gale Gand’s Brunch. Gale Gand used to have a series on the Food Network, years ago, called Sweet Dreams. She’s primarily a pastry chef, and owns (I think) the restaurant called Tru in Chicago.

But, seeing a picture of these on Marie’s blog, I was smitten. I haven’t spotted this new cookbook yet, but may have to go check it out at the local bookstore. If this recipe is any representation of what’s in the cookbook, I’ll have to buy it!

ham-and-egg-muffin-cups

Right out of the oven, without the pesto topping (yet)

Here’s what you do: buy some thinly-sliced deli ham. At my Italian market, the big round ham was Black Forest. Perfect. You need fairly big (not thick, but big in diameter) slices of ham. The recipe indicated making these in ramekins, but Marie had altered it for muffin cups, which worked fine for my needs anyway. So, you butter the ramekins or muffin tins, then gently fan the ham slice in the muffin cup, pressing it out so there’s a nice big hollow in the middle (it’s a little hard to do this, but you don’t have to be precise about it). You smear a bit of pesto in the bottom, then add in a couple of nice-sized cubes of mozzarella cheese, a small cherry tomato, then crack in an egg. Sprinkle with salt and pepper, bake. The recipe indicated 20 minutes or more, but in a 350 oven (lower than the recipe indicated), when I did them it took 27 minutes. Just keep checking and jiggling the muffin pan a bit. Pull them out when they still jiggle just a small amount. If you wait until they no longer jiggle, they’re overdone.

Once baked, you merely add another dollop of pesto on top. Serve immediately while they’re still perfectly cooked. The ham I bought was quite big, so you notice that the upper edges burned a bit. Next time I’ll trim them down. But I’ll definitely be making these again – great for a brunch with guests. It takes very little time to put it all together, and if you had another pair of hands, it would come together in a jiffy.

ham-egg-cups-lgNote added later: I made these again – for dinner one night. I still had two slices of ham leftover from the Mother’s Day brunch, and was able to put this together in no time flat. The ham worked much better in ramekins rather than the muffin tin. I also used 2 eggs each. I cut up the cheese in slightly smaller pieces and put them around the outside edges as best I could. I also used two tomatoes, both cut in half and stood them up with the cut sides against the ham (looked nicer), on opposing sides. Then I dropped in the pesto and the raw eggs. The eggs baked in slightly less time, but I removed them BEFORE they got too done. This was a winner the second time around.
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Ham & Egg Cups

Recipe: From Proud Italian Cook blog – from Gale Gand’s Brunch
Servings: 4

1 tablespoon butter — softened
4 ounces ham — cut very thin (a guess on quantity)
1 1/2 tablespoons pesto sauce
4 ounces mozzarella cheese — cubed (that’s a guess)
4 whole cherry tomatoes — (if they’re small, use two per cup)
4 large eggs
4 teaspoons pesto sauce — for garnish

1. Preheat oven to 375.
2. Butter a muffin tin generously.
3. Fold the ham slice in half, then half again and place it in the muffin tin, then gently unfold it – fan it out – to create a cup/shell shape.
4. Place some pesto in the bottom and two cubes of mozzarella cheese and the cherry tomato. Try to put those around the edges, if possible.
5. Crack an egg into each ham cup, then sprinkle with salt and pepper to taste.
6. Bake for 20 minutes and check for doneness (jiggle the pan). Bake until the egg is done to your liking – may take up to 30 minutes depending on your oven.
7. Place another dollop of pesto on the top of each egg and serve.
Per Serving: 299 Calories; 23g Fat (69.3% calories from fat); 19g Protein; 4g Carbohydrate; trace Dietary Fiber; 264mg Cholesterol; 665mg Sodium.

A year ago: Molten Chocolate Cake with Caramel Sauce
Two years ago: Baked Onions with Thyme (another family favorite)

Posted in Uncategorized, on May 14th, 2009.

One of my friends said to me the other day  . . . “You mentioned on your blog that you had a dinner party, but you didn’t tell us what was on the menu. Are you going to do that?” Sure I can – here’s what I fixed. All the recipes are on my blog (some old and some new). Click on the recipe title to go to the post about each one.

black-bean-layered-dip-smBlack Bean Layered Dip with New Mexican Red Chile Salsa – I just posted this one earlier in the week – it was a real big hit at the dinner. My DH and I have been nibbling on the leftovers ever since, but now it’s all gone. (very sad face) It is a Phillis Carey recipe, from a recent cooking class.

 

pasta-puttanesca-smPasta a la Puttanesca – the one item our son requested for his birthday dinner. A dish I’ve been making for years and years from a recipe I got from Zov Karamardian, of Zov’s Bistro (a local restaurant), at a cooking class she offered about 20 years ago. Zov shared some of her family recipes. It’s vegetarian, although there is a tiny bit of anchovies (mashed up) in the sauce. You’d never know it, though. It’s a room temp sauce served on hot pasta (I used linguine), then sprinkled the top with Parmesan cheese.

radicchio-belgian-endive-salad-smRadicchio, Belgian Endive & Dried Cranberry Salad with Pecans – this is one I made a few months ago that suggests soaking the cranberries in bourbon. With grandchildren dining with us, I didn’t do that (although they didn’t eat one bite of it anyway because it wasn’t the kind of salad they like to eat – they like greens with ranch dressing – yuk – they didn’t eat any of the Puttanesca either because I answered truthfully when  asked if there were anchovies in it). I made the salad with Peppered Pecans, another one of our family favorites (from a Cathy Thomas cooking class ages ago – she’s the Food Editor of the Orange County Register).

new-wave-garlic-bread-smNew Wave Garlic Bread – I posted this recipe back in ’07. It’s different, a tad spicy (hot pepper type), but is another one of our son’s favorites. He didn’t even remember it, it’s been that long since he’d had it. Recipe came from one of Hugh Carpenter’s cookbooks.

 

 

lemon-cake-plate-smLemon Cake with Limoncello Glaze and Yogurt-Lime Mousse– if you didn’t already read all the accolades about this dessert, I’ll repeat . . . our son thought this was the best-est cake he’d ever had. If you don’t like limoncello (a lemon liqueur), use lemon juice concentrate instead. But it was the yogurt-lime mousse that was the hit. I’m so sad it’s all gone (mixture of whipped cream, strained Greek yogurt, sugar and fresh lime juice). From Food & Wine.

And, do you want to know how many hours I worked in the kitchen to make all that? No, you probably don’t, but I’ll tell you anyway – about 6 1/2 hours. A labor of love, that’s all it was. The dinner was what our son requested of me/us as his birthday present.

Posted in Desserts, on May 14th, 2009.

lemon-bundt-cake-on-a-plate

When the bundt cake works, it works like a charm. I was extremely careful to butter every single ridge and groove of the pan, to help it along and make sure when I inverted it, it wouldn’t leave some cake behind. Then I poked holes all over the top and sides of this and drizzled the limoncello syrup over it, letting it sink in. Then I lemon-bundt-cakemade the mousse. The mousse was easy. Talk about delicious. Talk about a combination from heaven.

This recipe is going onto my favorites list, so if you have learned to trust in my “favs,” then you’ve gotta make this cake. In case you haven’t looked, I have a separate page (glance at the tabs across the top, under the home page photo) here on my blog that has a list of my favorite recipes, with links to the posts for each. Out of the 500+ recipes I’ve posted here at Tasting Spoons, they are my favorites.

This recipe came from Food & Wine. But, it was created by Lynn Moulton, Pastry Chef at Blu Restaurant in Boston. The cake contains lemon zest, and it’s drizzled with the limoncello syrup. The mousse is just a mixture of Greek yogurt (the strained type, so it’s thicker – use full fat for this) and whipped cream, with some freshly squeezed lime juice and sugar added. It’s stunning all on its own – could be used for a great parfait with a cookie. It’s thickened up with a package of plain gelatin, which helps it keep firm for a day or two. I think this cake will serve more like about 16 people, by the way, so keep that in mind.

lemon-cake-limoncelloOur son, who does enjoy sweets, said, “I think this is the best cake I’ve ever eaten.” Them’s are the kind of words every mom/cook/chef wants to hear. I urge you, without delay, to get yourself some limoncello, some lemons and limes, some Greek yogurt, whipping cream, and bake this CAKE! You simply MUST make the yogurt lime mousse too – it puts this cake into the superlative category. The cake is light (it’s a sponge cake) and very lemony, but with the limoncello glaze and the mousse, it’s just perfect!

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Lemon Cake with Limoncello Syrup and Lime-Yogurt Mousse

Recipe: Food & Wine, September 2007
Servings: 10 (more like 16, I think)

CAKE:
6 whole eggs — separated
1 1/2 cups sugar
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup water
1/2 cup olive oil
2 teaspoons vanilla extract Zest of 2 lemons
MOUSSE:
1 1/2 teaspoons gelatin
2 tablespoons water
6 tablespoons lime juice
6 tablespoons sugar
1 cup Greek yogurt, full-fat
LIMONCELLO SYRUP:
1/4 cup water
1/4 cup sugar
2 tablespoons Limoncello — (lemon liqueur)
WHIPPED CREAM:
1 cup heavy cream
2 tablespoons sugar
GARNISH:
3/4 cup sliced strawberries

1. CAKE: Preheat oven to 375.
2. Beat the egg whites until soft peaks form. Gradually beat in 1/2 cup of the sugar
3. Beat the egg yolks with the water, olive oil, vanilla and lemon zest plus remaining 1 cup of sugar. Add the dry ingredients.
4. Fold in the egg whites. Spoon into a well-buttered Bundt cake pan. Gently rap the bundt pan (twice) on the counter (to remove large bubbles). Bake for 35-40 minutes. Remove to a rack and cool for 15 minutes, then invert onto the rack to cool completely.
5. SYRUP: Meanwhile, for the syrup simmer the water and sugar in a saucepan for 6 minutes. Let cool and stir in the Limoncello. Using a toothpick, prick the cake in lots of places, then brush the syrup over the cake, allowing it to sink into the holes.
6. MOUSSE: Sprinkle the dry gelatin over the water and let stand for 5 minutes. In a saucepan combine the lime juice and 6 T. sugar. Simmer for 3 minutes. Remove from heat and stir in the softened gelatin. Whisk into the yogurt.
7. CREAM: Beat the cream with the 2 T. sugar until firm. Fold into the yogurt mousse and refrigerate until chilled and set.
8. Cut slices of cake, spoon a large scoop of the mousse on the side or partly on the cake, then garnish with sliced strawberries.
Per Serving: 545 Calories; 25g Fat (41.0% calories from fat); 8g Protein; 72g Carbohydrate; 1g Dietary Fiber; 169mg Cholesterol; 318mg Sodium.

A year ago: Barbecued Short Ribs (pressure cooker)
Two years ago: Algerian Carrots (a real favorite)

Posted in Breads, Brunch, on May 13th, 2009.

bacon-cheddar-chive-scones

Needing to make something for my DH’s men’s morning Bible Study group last week, I scanned through some new possibilities and spotted this one. We have chives in the garden, I had sharp cheddar, and a new stash in the freezer of some good, thick bacon. These scones came together very quickly. You can substitute green onion TOPS for the chives if you’d prefer. I might reduce the amount of bacon next time, but make sure you chop up the bacon into very small pieces – I didn’t, so had bacon pieces kind of sticking out the sides.

square-cutterThe dough is a very basic scone dough – this one done by hand rather than in a food processor. I chopped up the butter into cubes and mashed them into the dough as instructed. It’s a rich dough – made with heavy cream and a little bit of butter, then you mix in the add-ins and pat it out on a floured surface. I used some new square biscuit cutters I purchased recently, baked them in nothing flat and froze them overnight so they’d be super-fresh in the morning. These were delicious, particularly so if you like bacon. If you don’t, don’t add it in. The cheese and chives or onions would be sufficient. These would go well with a brunch AND would be downright wonderful with a big bowl of soup or chili. Each scone is very large (and the calories indicate such) so if you’d like smaller, that should be no problem. Just bake a minute or two less time.

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Bacon, Cheese & Chive Scones

Recipe: 2007 King Arthur Flour Company
Servings: 8
NOTES: I used a 2 1/2 inch square biscuit cutter, and the recipe made 8 scones. Be sure to crumble the bacon up finely. The scones will look better if you don’t have straggly bacon pieces sticking out of them.

BISCUIT DOUGH:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold butter — diced (1/2 stick)
SAVORY:
1/2 pound bacon — minced, fried, crumbled finely [use less next time]
1 cup grated cheddar cheese
1/3 cup chives — minced
Or, use green tops of green onions, minced finely
3/4 cup heavy cream — (may require slightly more)
2 tablespoons heavy cream — for brushing on scone tops

1. Preheat oven to 425. Lightly grease a baking sheet, or line it with parchment (or silpat)
2. Whisk together the flour, salt, baking powder and sugar in a large bowl. Work in the butter into the flour until the mixture is unevenly crumbly.
3. Mix in the cheese, chives and bacon and toss until evenly distributed.
4. Add the 3/4 cup cream and stir to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add more cream until the dough comes together in one ball. Transfer the shaggy dough to a well-floured work surface.
5. Pat the dough into a smooth 7 inch disk about 3/4 inch thick. Transfer the disk to the prepared baking sheet.
6. Use a knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
7. Brush the scones with the remaining 2 T. cream which will help to brown the crust.
8. Bake for 20-24 minutes (depending on your oven) until they’re golden brown. Remove from the oven and cool on the pan. Serve warm or at room temp.
Per Serving: 480 Calories; 34g Fat (64.5% calories from fat); 16g Protein; 26g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 1059mg Sodium.

A year ago: Mashed Potatoes with Shallots & Truffle Oil
Two years ago: Ribeye Steaks with Amazing Glaze(a real fav at our house – my DH’s favorite way with grilled steaks)

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