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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 Veggies/sides, on April 30th, 2010.

You may think you don’t like Brussels sprouts. Once you taste these, you might just change your mind. As it was, all of us eating these just happen to love Brussels sprouts, so it was never even a whisper in our minds we might not like this preparation. We all loved it. Absolutely loved it. Was it hard? No. Time consuming? No. The payoff was huge. I might even eat these cold, they were so good.

The recipe I read over on Charmian Christie’s blog, Charmian’s Corner. And she said just about the same thing as I wrote above. Her recipe is called “Brussels Meet Brandy,” because the recipe came from a cookbook called Kitchen Scraps. By Pierre Lamielle.

So what’s involved? Simmer at high heat halved Brussels in a little bit of water with a pat of butter added. You boil it until the water is nearly all gone (and the Brussels are nearly cooked through). Then you add brandy. Now I diverged just a little at that juncture. I couldn’t find the brandy bottle, but I found Gran Gala, an orange-based brandy liqueur sitting unopened on my booze shelf. I didn’t flambé the Brussels as the recipe indicated; I just boiled off the liquor. Then you add fresh orange zest, the juice from the orange, a minced shallot, some fresh thyme and dried cranberries. That’s it. Oh yes, just a bit more butter too. You cook it for a few minutes, turning and stirring until the Brussels are done and the orange juice has boiled down to a syrup. Serve while they’re hot. The preparation was really VERY easy. The recipe below is pretty-much Lamielle’s version except for the type of liquor, the fact that I didn’t flambé it, and I added fewer dried cranberries. And trust me, you’ll like them.
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Brussels Sprouts with Orange Brandy and Dried Cranberries

Recipe By: Adapted from Pierre A. Lamielle’s Kitchen Scraps
Serving Size: 4

20 whole Brussels sprouts
2 pinches salt
4 tablespoons butter — divided use
4 tablespoons brandy — or Gran Gala, or Triple Sec
2 whole orange — zest and juice
2 whole shallot — minced
2 sprigs fresh thyme — leaves only
1/3 cup dried cranberries

1. Place the Brussels sprout halves flat side down in a large frying pan. Cover halfway with cold water, and add a pinch of salt and half of the butter. Place the pan on high heat, and cook at a rip-roaring boil until almost all the water has evaporated.
2. Add the brandy and simmer briefly; then add the orange juice and zest, shallot, thyme leaves, dried cranberries, and the last of the butter all at the same time. Toss and cook for a couple more minutes until the sauce gets syrupy and glossy. Serve.
Per Serving: 212 Calories; 12g Fat (55.5% calories from fat); 4g Protein; 17g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol; 208mg Sodium.

One year ago: French Green Beans with Pears and Parmesan
Two years ago: Armenian Rice Noodle Pilaf (oh, is this ever delicious!)
Three years ago: Beer Margaritas (I don’t like beer, but I like these)

Posted in Cookies, on April 29th, 2010.

The cookies I made last week, the Almond Cloud ones, were all given away. I wasn’t crazy about them (too sweet – they were too candy-like for my taste), although several other people I shared them with thought they were fabulous. Oh well. So, our cookie larder was bare. Dave does eat a chocolate chip cookie now and then when his blood sugar goes low, and I’m sorry to admit, but chocolate chip cookies are my all-time favorite. Mostly I make another recipe for them, called One-Bowl CC Cookies.

But sometimes I just want to try something different. This was from an older Gourmet issue. From the “You Asked for It” column. A regular reader who was about to move  out of the country was losing sleep over the thought of not being able to have her regular “fix” of CC cookies from the Silver Moon Bakery. This recipe is not online anywhere, except mention of the real-thing cookie you can buy from the bakery in New York City, whence this recipe comes.

What’s unique about them? They are: (1) more shortbread or cake-like in texture (because they contain a bit more butter than most cc cookies do); (2) smaller mounds of cookie, rather than flatter ones; (3) higher little mounds because the dough is chilled before making the dough balls to put on baking sheets.

Now, I did make a couple of changes to the Gourmet recipe. I added egg yolks (it’s what I had in the refrigerator) and since I’m a nut freak, I added chopped walnuts. Otherwise, the recipe is nearly identical. And what a great cookie this is. I made the cookies smaller than the recipe indicated (it said it made 30 2-inch cookies. I got 56 1 1/2 inchers out of the batch. I baked them at a lower temp (350 on convection instead of 375) for a bit shorter time (about 12 minutes). I also added bittersweet chocolate (the 365 brand from Whole Foods are little tiny squares of chocolate rather than the usual teardrop type) instead of semisweet. But you can use whatever you have on hand. Use a whole egg if you don’t have yolks on hand like I did.

We just LOVE them! Dave and I both. I took a few to one of my book club meetings the other morning (I’d just baked them, so they were almost still warm). Everyone thought they were very good. I really liked the texture – the more cakey, but firm cookie in the middle, plus the crispy edges are just what I like.
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Chocolate Chip Cookies a la Silver Moon Bakery

Recipe By: Adapted from Gourmet, and from Silver Moon Bakery, NYC
Serving Size: 56

NOTES: You can use two whole eggs, if you’d prefer. I happened to have egg yolks on hand. The original recipe called for one whole egg. With only the yolks, I added two. The walnuts were not in the original recipe, either. I also made them smaller than the 2-tablespoon size suggested. I baked them at 350 for about 12 minutes.

2 1/2 sticks unsalted butter — softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon salt
2 whole egg yolks [original calls for 1 whole egg]
1 teaspoon vanilla
2 cups all-purpose flour
2 cups semisweet chocolate chips — [I actually used Whole Foods bittersweet choc bits]
1 1/2 cups chopped walnuts [optional – not in the original recipe]

1. In a stand mixer at high speed, beat together the butter, sugars and salt until fluffy, about 2 minutes. Beat in egg yolks and vanilla until combined, then reduce speed to low and add the flour. Continue mixing just until combined. Add chocolate chips and walnuts and beat just until thoroughly combined.
2. Chill the cookie dough for at least 4 hours or overnight.
3. Preheat oven to 350.
4. Drop 1 heaping tablespoon mounds of dough onto ungreased baking sheets. Bake, switching pans halfway through, until the cookies are golden brown, about 11-12 minutes, or up to 15 depending on the size you make the cookies.
5. Cool cookies on sheets for at least 5 minutes, then transfer to cooling rack to cool completely. Repeat with remaining dough, cooling baking sheets in between batches.
Per Serving: 116 Calories; 8g Fat (59.4% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 40mg Sodium.

One year ago: Cornflake-Crusted Halibut with Aioli Sauce
Two years ago: Shrimp, Bacon & Vegetable Chowder

Posted in Pork, on April 28th, 2010.

Out in our garage we have a 2nd refrigerator-freezer. It’s a bottom drawer freezer, this model. And I’ve reserved the space for frozen meat. Stashed way on the bottom are a couple of packages of ground pork, I think, from the last 4-H quarter pig we bought about 18 months ago. But the freezer completely shut off about 6 months ago and most of what was left of that meat I had to throw out. It hadn’t spoiled, but it certainly didn’t taste all that good. It had been just packed in butcher paper (not plastic pouch sealed as we’d requested), so when the freezer did its shutdown (we didn’t find out until nearly everything had reached room temp), I piled ice in there (which then melted and the bottom layer of meat was submerged in water), and later some dry ice too, and the meat all refroze eventually. But, the freezer burn on that pork was very prominent.

I need to take everything out of that freezer and discard those last couple of packages. But otherwise, that freezer is full of all kinds of meat – mostly from our home delivery meat guy, all purchased since our freezer meltdown. And the Costco boneless skinless chicken breasts I use all the time. And little beef tenderloins. And some fish. A bunch of pouches of frozen shrimp. And lovely, lovely pork chops. But last December I bought one of those huge crown roasts of pork at Costco, and cut it up into 2-bone chunks. There may be one more of those left, but I decided we should have some nice pork for dinner. Some of the good pork, purchased after our freezer problem. And incidentally, the Sears repair tech couldn’t find anything wrong. By the time he got here (that took 3 days) the freezer had decided to work again. The unit was still under warranty, so we had to wait those several days for the appointment.

SO, now we get to the recipe. Sorry it took so long to get here. I pulled out a recipe that had intrigued me back in 2004 (out of Gourmet), for pork chops grilled and served with a tomatillo and fresh apple chunky sauce. It just sounded so unusual. The recipe does still exist on the Gourmet website, with all the comments from people who made it and loved it. The only recommendation from readers was to use less salt. Fine. I changed it in the recipe below.

This lovely piece of pork looks like a kind of small oblong roast. With the 2 rib bones sticking out. I could have sliced the meat in half and made two chops, but I hoped the pork would be more tender and juicy if I left it in a larger piece. It just took longer to roast on the gas grill, but that was okay. We planned for it. Dave grilled it over high heat for about 10-12 minutes, turning once to get nice grill marks, then turned off the middle burner and let it sit while it roasted at a medium heat until it reached 150. We let it sit (loosely covered with foil) for 10 minutes, then sliced it and served it.

Results? Fabulous. Dave oohed and aahed all over the sauce. He thought it was off the charts delicious. The good thing – the sauce goes well on other things like chicken and fish, so the leftovers will be used tomorrow night. The pork was oh-so-very tender, even though I didn’t brine it at all. Just put on the herb rub (that contains some salt) about half an hour before. Thank you Costco! Next November or December we’ll be hoping Costco will have those long roasts again and I’ll buy two of them.
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Grilled Pork Chops with Tomatillo and Fresh Green Apple Sauce

Recipe By: Adapted from Gourmet magazine, June, 2004
Serving Size: 6

PORK CHOPS:
3 tablespoons ground coriander
3 tablespoons ground cumin
1 1/2 tablespoons kosher salt
1 1/2 tablespoons black pepper
3 tablespoons olive oil
4 pounds pork loin chops — (each about 1 lb, 2-inch-thick)
TOMATILLO APPLE SAUCE:
1/2 pound tomatillos — husks discarded and tomatillos rinsed,(about 5)
2 whole Granny Smith apples
1/2 cup cilantro — loosely packed fresh
1 whole garlic clove — minced
1 teaspoon ground cumin
1/4 cup apple juice
1 tablespoon fresh lime juice
1 tablespoon honey — mild flavored
1 teaspoon chipotle chile canned in adobo — minced

1. Marinate chops: Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
2. Make sauce: Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.
3. While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.
4. To cook pork using a charcoal grill: Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
5. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
6. To cook pork using a gas grill: Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
7. Serve pork: Cut pork away from bone if preferred, then thinly slice and serve with sauce.
Cooks’ note: If you aren’t able to grill outdoors, pork chops can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning over once, until well browned, about 6 minutes total, then transferred to a shallow baking pan and roasted in middle of a preheated 450°F oven, without turning over, until thermometer registers 150°F, 15 to 20 minutes.
Per Serving: 397 Calories; 19g Fat (42.5% calories from fat); 40g Protein; 17g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 1504mg Sodium.

One year ago: A true story about Corelle Dishes
Two years ago: BLT Smashed Potatoes
Three years ago: Chili Spaghetti

Posted in easy, Fish, on April 27th, 2010.

Seems like I’ve been pressed for time at dinnertime for several evenings lately. The other night was no exception. We’d just returned from a 3-day trip to No. California and arrived home at 5:30 pm. After unpacking the car I quickly looked in the freezer and spotted some frozen filet of sole. Submerged in cold water, the plastic-sealed pouches defrosted in about 30 minutes. I grabbed a recipe I’d clipped out of Cooking Light ages ago and re-designed it to what I had on hand.

The Asian dressing ingredients were no problem (lemon juice, soy sauce, agave nectar, fresh ginger and a tiny, tiny jot of sesame oil). I cooked up a bit of bacon and shallots. They were set aside to drain while I sautéed the fish. Then I tossed together the salad (Romaine, arugula, radishes, green onions, cherry tomatoes) – but no dressing on it, you see. The salad was placed on a plate, the fillet placed on top of that, the dressing drizzled over the top of the fish, and the bacon-shallot mixture sprinkled on top. Done. Took less than 30 minutes beginning to end. It was a complete meal. A low-calorie meal at that. Even with the bacon, it has just 9 grams of fat. If you’d like a more “dressed” salad, make double the amount of dressing and toss half of it on the salad, the other half on the fish.

The dish was really good. The dressing was very light, but it did drip down onto the salad eventually once we started eating the fish, so it was sufficient, really. All-in-all, it was good, and yes, I’d make it again. Maybe even with salmon filets next time.
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Filet of Sole with Bacon, Shallot and Agave Asian Dressing

Recipe By: Inspired by a Cooking Light recipe
Serving Size: 4

NOTES: The original recipe used very little dressing, so you may want to double the quantity. Although I changed a little of what was in it, it still doesn’t make very much. If you’d like to actually toss the salad with a dressing, make double the dressing and toss half of it on the salad, and pour the remaining per the recipe directions.

DRESSING:
2 1/2 tablespoons fresh lemon juice
1 tablespoon agave nectar
1 tablespoon low-sodium soy sauce
1 teaspoon fresh ginger — peeled and grated
1/4 teaspoon sesame oil — dark type
FISH:
1 tablespoon extra virgin olive oil
24 ounces sole fillets
Salt and pepper to taste
SALAD:
4 cups salad greens — [I used Romaine and arugula]
4 whole radishes — thinly sliced
3 whole green onions — minced
16 whole cherry tomatoes — halved
TOPPING:
2 slices thick-sliced bacon — cut in 1/2″ pieces
2 whole shallots — peeled, minced

1. In a skillet (large enough so it will eventually hold the fish fillets) saute the bacon. When it has cooked half way through add the shallots. Reduce heat and cook until the bacon is crispy and the shallots cooked through. Drain on a paper towel and set aside.
2. Drain the fish filets on paper towels. Season on both sides with salt and pepper. Heat the olive oil in the same pan and add the fish. Saute on both sides until just barely done and fish flakes easily with a fork, about 3-4 minutes per side.
3. Meanwhile, combine the salad ingredients in a bowl and set aside. Make the dressing by combining the ingredients in a small bowl.
4. Mound the salad onto plates, place the hot fish on top of the salad. Stir the dressing and drizzle over the fish, then sprinkle the bacon-shallot mixture on top. Serve immediately.
Per Serving: 277 Calories; 9g Fat (29.9% calories from fat); 36g Protein; 13g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 404mg Sodium.

One year ago: Chocolate Cake (a mayonnaise cake)
Two years ago: About Citrus Rosemary Gray Salt
Three years ago: Garlic VIP Dressing

Posted in Uncategorized, on April 26th, 2010.

wurdle graphic

What’s that say, you ask? Happy Anniversary . . . Tasting Spoons . . .  this blog is three years old.

Yesterday, actually, was Tasting Spoons’ third anniversary. Can hardly believe it. It’s become a focus of my life, certainly. Here are some statistics:

979 posts are on my blog – how many of those are recipes, I actually don’t know, without counting them myself. Probably about 85% of them, so that’s more than 700 recipes. Yikes! Some other posts are travel stories, restaurant reviews once in awhile, some photo posts and an occasional blast about some food related issue too.

729 comments are on my blog. That’s actually very low as food blogs go. My readers like to read, but not to comment or write much.

200 regular readers check in daily to read my blog. That doesn’t count all the people who subscribe via email or through an RSS reader, so I actually don’t know how many more readers I have. But I appreciate each and every one of you. Thanks for stopping by, even if you don’t necessarily cook much of what I write about.

As long as you folks enjoy reading my stuff, then I’m still happily perking along trying new recipes. Thanks for reading. And thanks for telling me now and then, that you like the things I write, or the recipes I share. So thank you, my readers, for coming along on this journey. My wonderful camera I bought a year ago (a Canon Rebel XSi) has created some beautiful images – I think. I’m particularly proud of those.

And on a totally unrelated subject, if you haven’t seen these images of and about the volcano in Iceland, you owe it to yourself to go view these stunning photos (boston.com is the photography part of the Boston Globe):

http://www.boston.com/bigpicture/2010/04/more_from_eyjafjallajokull.html

http://www.boston.com/bigpicture/2010/04/icelands_disruptive_volcano.html

Image at top created using wordle.net

Posted in Salad Dressings, on April 26th, 2010.

There’s not much of anything more boring than looking at a photo of a salad dressing sitting in a jar. So I opted to show you how I used it instead. I was making a quick dinner, but didn’t want to make a green salad. I had these little bitty tomatoes begging to be eaten, so I chopped them in half and let them marinate with the dressing. I had some extra minced shallots and Italian parsley on my chopping board so they got sprinkled on top.

The dressing recipe came from Martha Stewart Living, the 12/09 issue. From a woman who works for Omnimedia, Lucinda Scala Quinn. She’s just printed a cookbook called Mad Hungry: Feeding Men and Boys. The magazine had several of her recipes (that she feeds her male-dominant family, including two ravenous sons) but she prefaced this one with the story that it’s her mother Rose’s recipe, and a favorite of her dad’s. With that kind of testimony I had to try it. I can’t say that I was exactly wowed by it, but it was good. Keep reading . . . .

Sometimes salad dressings need to sit and veg for awhile before the flavors marry. I made the dressing, shook it up and promptly poured it on the tomatoes. Good, but not great.

But, when I tossed it with a green salad the next day it was wonderful! I liked it a LOT.  And I might try the option of using garlic instead of shallot, or maybe both. I’ll make this again, but I definitely will let it sit overnight first.
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Rose’s Vinaigrette

Recipe By: From Martha Stewart Living, 12/09
Serving Size: 16

1 tablespoon shallot — minced (or use garlic clove)
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

1. In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
2. Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or Store in the refrigerator overnight.
Per Serving: 92 Calories; 10g Fat (97.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 93mg Sodium.

A year ago: Graham Cracker Chewy Pecan Bars
Two years ago: Indian Pepper Chicken

Posted in Chicken, on April 24th, 2010.

When I made this a couple of days ago I was pressed for time, but I had long enough to go searching for some new recipe, rather than winging it. I’d clipped a recipe from Food & Wine’s January issue, and decided to fiddle with it to make it more my own. Their recipe called for baking the chicken (with skin) at 450° for about 7 minutes. Nah. Didn’t want to do that. I should have pounded the breasts a bit, but I decided to try a different technique. So here’s what I did:

First I browned the bread crumbs (fresh ones – I had a package of Roman Meal multi-grain hot dog buns at hand, so I whizzed up two of them in the food processor) in a tablespoon of butter. Those were set aside, then the chicken breasts were browned on both sides. I cooked them briefly, but not all the way through. I cut them into wide slices and set them aside while I made the pan sauce. First I sautéed a shallot, then added the jot of maple syrup (you do keep a bottle of the real stuff in your refrigerator, don’t you?), sherry vinegar and some chicken broth. The chicken pieces were added back in (and turned over in the sauce so all edges had some sauce on them) and I covered the pan for 3-5 minutes until the chicken was just cooked through. The chicken went out onto heated plates. Then I added the Dijon mustard to the sauce and heated it through. That’s it. Spoon or pour it over the chicken and garnish with the toasty bread crumbs and more Italian parsley. You’ll enjoy some of the sauce with each bite. This was really delicious. I’ll be making this recipe again. The bread crumbs make the dish, in my estimation. The sauce is really good – that is an essential part too, but the crispy crumbs give the chicken a great texture. Note that this is a fairly low calorie dinner.
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Chicken Breasts with Maple Mustard Sauce and Toasted Breadcrumbs

Recipe By: Adapted from a recipe in Food and Wine, Jan. 2010
Serving Size: 4

1 tablespoon unsalted butter
1 cup fresh bread crumbs
1 tablespoon Italian parsley
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil (to brown chicken)
4 boneless skinless chicken breast halves
1 tablespoon extra-virgin olive oil (to saute shallots)
1/4 cup shallot — minced
2 tablespoons maple syrup — (not imitation)
1 tablespoon sherry vinegar
1/2 cup chicken stock
2 tablespoons Dijon mustard
2 tablespoons Italian parsley — for garnish

1. Lay the chicken breasts (shiny side up) between two pieces of plastic wrap and pound the breasts until they are thinner, about 1/2 inch thick. Don’t pound the thin end area.
2. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden, about 4-6 minutes. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
3. Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet. Cook over moderately high heat until the chicken is golden brown, 3 minutes. Turn pieces over and brown on the other side. Allow the chicken to continue cooking for about 3-4 minutes, then remove the pieces from the pan and place on a cutting board. Using tongs to hold the chicken, slice the breasts into 2-3 pieces each and let them rest.
4. Return the skillet to the burner. Add the second tablespoon of olive oil and add the minced shallot. Cook over medium heat until the shallots are just turning golden (don’t burn). Add the maple syrup, chicken broth and vinegar to the pan; bring to a boil. Place the chicken pieces back into the pan, cover and simmer for 3-4 minutes until the chicken is cooked through. Remove the chicken to warmed plates. Add the mustard to the juices in the pan and season with salt and pepper. The sauce will thicken up beautifully while the mustard heats. Spoon the sauce over the chicken. Top with the bread crumbs with more Italian parsley sprinkled on, and serve.
Per Serving: 288 Calories; 12g Fat (37.9% calories from fat); 29g Protein; 15g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 504mg Sodium.

A year ago: Mint Juleps with Agave Nectar
Two years ago: Caramelized Onion Sage Puffs

Posted in Cookies, on April 23rd, 2010.

For a long time I’ve had a recipe I clipped out of the King Arthur Flour catalog (if you’re a baker and don’t receive the catalog already, you should). The close-up picture of these cookies (in the catalog) was so unusual, with the finger-dents in each cookie (not in my photo because I had a hard time getting finger-dents.

As usual, I should have done some reading online before I started baking. But hopefully I made a purse out of sow’s ears once I doctored up the recipe. The advice from other bakers was that you need to use King Arthur Flour’s 10-ounce tin of almond paste. That it makes a world of difference. I had what’s available at my local grocery store (Odense, imported from Denmark).

I already had a measurement problem because the Odense brand almond paste comes in a 7-ounce tube. But my recipe software will scale recipes, so it was not difficult to make the adjustment. I blithely went along to make this simple cookie – almond paste, sugar, egg whites and flavorings (note, there’s no fat in this recipe at all). Seemed really easy to me. Well, I thought the batter was rather loose when I made it, but hey, I didn’t know what it was supposed to look and feel like. I did decide to do just one tray full (12) first. And this is what I got (photo below left). Flat, and nicely tasting, I guess. No finger-dents visible because the cookie had spread out quite thinly. And it was a bit too sweet for my taste, but good tasting. THEN I went online and started reading and discovered other bakers’ problems using store-bought almond paste.

What to do? I knew I needed to add something to thicken-up the dough. I debated about adding fine polenta meal, but because the almond paste has a grainy texture all on its own, I wasn’t sure the polenta would add enough stability. So, I added some cocoa powder and just a little bit of flour to the bowl. It gave the dough just a bit more heft and form. That’s powdered sugar on the top of the cookies, not flour. Then I continued with the recipe as it was. No other changes.

What these are, are very sweet chocolate almond cookies. They have the texture of macaroons, but no coconut. Some people may like these – because of their zero fat, but for me, they’re just too, too sweet. And I’m not overly crazy about a cookie that’s chewy, either.  They are light as a feather (from the egg whites) but crispy/chewy (because of no egg yolks). Almond flavoring is a great addition to almost any baked good in my book, so I liked that part right off the bat. Actually I couldn’t taste the orange oil I added – probably because the chocolate overpowered it – so you could easily add vanilla, I think. In the end I didn’t get any finger-dents either, even in the doctored-up recipe – so they still don’t look like the KAF version. But they’re good. So, I’ve tinkered with it a bit more and reduced the sugar in the recipe below. I have also added a couple more tablespoons of flour to the dough, which should make it a bit more sturdy. If you want to try to make the original ones, just use the first link in the first sentence at top to get to KAF’s recipe.
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Chocolate Almond Cloud Cookies

Recipe By: Adapted from a recipe in the King Arthur Flour catalog.
Serving Size: 15

7 ounces almond paste
2/3 cup sugar — plus 1 tablespoon
2 small egg whites — lightly beaten
2 tablespoons cocoa powder
4 tablespoons all-purpose flour
1/8 teaspoon almond extract
1/16 teaspoon orange oil — or lemon oil, or bitter almond oil (or VANILLA)
Powdered sugar for topping

1. Preheat oven to 325. Lightly grease (or line with parchment paper) two baking sheets.
2. In a stand mixer combine the almond paste and sugar until the mixture forms fine crumbs. Add egg whites gradually, while mixing, to make a smooth paste. Then add flour and cocoa and mix just until blended. Add flavorings.
3. Scoop dough by heaping tablespoons onto prepared pans. Sprinkle the cookies heavily with powdered sugar, then use 3 fingers to press an indentation into the center of each cookie.
4. Bake the cookies for 20-25 minutes, until they’re brown around the edges. Allow them to cool on the pan.
Per Serving: 107 Calories; 4g Fat (30.8% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.

A year ago:  Creole Jambalaya
Two years ago: Roasted Carrots and Parsnips

Posted in Desserts, on April 22nd, 2010.

Gosh, isn’t that just gorgeous? I can say that because I didn’t make it, but enjoyed a slice of it. Our daughter-in-law Karen made this delicious cake for Easter Sunday dinner, and we all thought it was fantastic. That’s blood oranges there (Karen got them from her Uncle Ron who grew them), and this cake was a perfect way to show them off. The color was just as brilliant as you see in the photos.

I can’t speak much for the making of this, but Karen said she had no problems with it. It’s made in a 10-inch cast iron frying pan – first the caramel with the wafer-thin blood orange slices, then the cake is spooned in on top of the oranges (after you’ve nicely arranged them, slightly overlapping in concentric circles) and baked. Then you turn it out, upside down and those lovely orange slices take center stage. Karen said her oranges were not consistently red all the way through, so she used the darker slices in the middle and worked outward with the slices that were more orange.

The texture was lovely – the cake has just a few tablespoons of polenta (cornmeal) in it, which gives the cake just a little bit of toothsome crunch. I made a lemon upside down cake about a month ago, which was also really good, but it didn’t contain any polenta or cornmeal. Upside down cakes, which were all the rage back in the 1950’s, maybe even the late 1940’s, have suddenly become very popular again. Back then the only kind anyone made contained canned pineapple slices and a maraschino cherry plopped in the center of each pineapple ring. I’m enjoying the current variations. And this cake was a winner – we all thought it was wonderful.
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Blood Orange Polenta Upside-Down Cake with Whipped Crème Fraîche

Recipe By: Bon Appetit, 3/2010
Serving Size: 8
NOTES: The cake gets baked in the same skillet you use to make the caramel. Here are a few key assembly points to keep in mind after you follow the recipe to make the syrup. (1) As soon as the syrup turns golden amber, take the skillet off the heat; (2) Arrange the orange slices as pictured, overlapping slightly, in concentric circles atop the caramel; (3) Mix the batter and drop it by large spoonfuls atop the orange slices in the skillet, then spread evenly. (Don’t pour the batter; you risk jostling the oranges.)

CAKE:
7 tablespoons sugar — divided, plus 3/4 cup sugar
3 tablespoons water
8 tablespoons unsalted butter — (1 stick) room temperature, divided
3 whole blood oranges — unpeeled, small to medium sized
3/4 cup all-purpose flour — plus 3 tablespoons
3 tablespoons polenta — or coarse yellow cornmeal (preferably stone-ground)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt — coarse
3/4 teaspoon vanilla extract
2 large eggs — separated
6 tablespoons whole milk
WHIPPED CREME FRAICHE:
1 cup creme fraiche — chilled
2 tablespoons sugar

1. CAKE: Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch diameter ovenproof skillet with 8-inch diameter bottom and 2 1/2-inch-high sides. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
2. Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
3. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
4. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
5. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
Crème Fraîche:
1. Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
Cut cake into wedges and serve with dollop of whipped crème fraîche.
Per Serving: 354 Calories; 22g Fat (54.6% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 189mg Sodium.

A year ago: Pickled Grapes
Two years ago: Yucatecan Pickled Onions

Posted in Desserts, on April 21st, 2010.

Our friends, Sue & Lynn, invited us over for dinner the other night, and I always offer to make something. After Sue told me she was making a Persian dinner I read about this recipe at David Lebovitz’ blog. It sounded like a perfect ending to a Persian meal. Although the recipe is actually Moroccan. But the pantry of a Persian kitchen is probably much like one in Morocco, so I hoped it would work.

Anyway, if you don’t already read Lebovitz’ blog, you should. He’s written several cookbooks, but lives in Paris and makes the most interesting things. This recipe came from a cookbook from the Moro Restaurant in London. And perhaps there are lots of similar recipes out there. This one was relatively easy, and so much comfort-food-like.

First you toast the noodles in butter. I measured out the correct amount on my hand-dandy scale. Then they were broken into jillions of pieces. And if there is anything I’d add to the recipe directions (I did below) it’s to break the noodles into smaller pieces. It’s not like you’re eating pasta to twirl around on your fork. So you want the pieces to be small enough to curl into the bowl of a spoon.

It doesn’t take long to brown the noodles, and you do need to watch them so they don’t burn. This step is much like making pilaf – when you brown both raw rice and raw pasta. Anyway, once the noodles are properly browned you add the whole milk and evaporated milk (with sugar, salt and ground cardamom). That mixture is simmered for about 10-15 minutes. Keep tasting the pasta until it’s just barely cooked through then remove from the heat. Then you add the orange oil. The original recipe calls for orange flower water, or rose flower water. I had one of those, but it was old, and had zero taste, so I opted for Lebovitz’ other option, which was orange (olive) oil.

So there’s the photo of the cooked pudding. After it had cooled some, I put a piece of plastic wrap directly on the noodles so the milk/pudding part wouldn’t get a film. Once it had cooled to room temp, then it went into the refrigerator for several hours. The pudding thickens during this process – it seems to be quite milky at first, but I suppose the pasta thickens it some naturally.

David Lebovitz suggested topping the pudding with some reconstituted sour cherries. I was going to do that, but remembered I had some wine-cooked plums (a Plum Compote) in the refrigerator that I’d made a couple of weeks ago. They weren’t overly sweet, so I used those, which gave the dish some vivid color, that’s for sure. And then I chopped up some pistachios to sprinkle on top. It wasn’t in the recipe, but I added a mint leaf also just for color.

This went so well with Sue’s dinner of beef and onion shish kebabs over Persian rice, a lovely green salad and green beans too.
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Moro’s Vermicelli Noodle Pudding

Recipe By: Adapted from Moro East (Ebury) by Sam and Sam Clark
Serving Size: 6 (small servings)

2 tablespoons unsalted butter
4 ounces vermicelli noodles — or angel hair
2 3/4 cups whole milk
3/4 cup evaporated milk — plus 2 tablespoons
1/2 cup sugar
1 pinch salt
1/2 teaspoon ground cardamom
2 teaspoons orange oil
2 tablespoons pistachio nuts — coarsely chopped (unsalted)
plumped sour dried cherries (or a brightly colored plumped fruit)
Garnish: mint leaves

1. Melt the butter in a large saucepan or skillet. Break the noodles into small pieces and add them to the pan (if using nests, break them up first), then cook over moderate heat, stirring vigilantly, for about five minutes, until well-browned.
2. Add the whole milk, evaporated milk, sugar, salt, and cardamom and cook, stirring occasionally, for about ten minutes or so, until the noodles are completely cooked through.
3. Remove from heat and let cool to room temperature. Add the orange oil (or rosewater or orange flower water). Cover with plastic wrap, allowing it to cling to the pudding itself, then refrigerate until thick.
4. Spoon the pudding into individual bowls or glasses and top with coarsely chopped pistachios and plumped dried plums or cherries, if you like. Garnish with fresh mint.
Storage: The pudding will keep in the refrigerator for up to three days. If it becomes too thick, once cool, stir in a little milk to loosen it up.
Per Serving: 309 Calories; 13g Fat (37.6% calories from fat); 9g Protein; 40g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 113mg Sodium.

A year ago: Lemon Buttermilk Pie
Two years ago: Herb Crusted Beef Tenderloin

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