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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 Cookies, on August 7th, 2010.

Why, oh why, did I wait so long to make these cookies? My friend Ann N. (I have several friends named Ann, with a few having shared recipes with me – this is the first Ann N recipe on my blog) gave me this recipe a year or so ago, after she served them at one of our book club meetings. I thought then – as I do now – these are just great cookies.

They get toasty brown from the molasses. They have bold (the molasses) and subtle (ginger and cinnamon) flavors. I just love these cookies. They bake up ultra-thin. I like that too, about them. Each cookie is about 89 calories. Anytime a cookie is less than 100 calories I’m happy!

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Posted in Desserts, on August 5th, 2010.

SO refreshing! Wonderful flavor. Funny that I never make sorbet. Only because sorbets tend to be more sugar laden than ice cream, and since my DH is a Type 1 diabetic, I try not to serve him things that are so high in sugar. But when we were served this sorbet as a palate cleanser between courses at dinner a few weeks ago at The Lodge at Torrey Pines, and the waiter procured the recipe for us, I just had to make some. We’ll just eat it in very small portions.

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Posted in Beef, on August 3rd, 2010.

I know, it seems like altogether the wrong season for Swedish meatballs and noodles. It’s not important why, but I needed to make these now. In the summer heat! On one hand I can count the number of times I’ve made them – I’ve always liked them, but just never seemed to do it. That’s fixed now, with a good recipe to refer to.

My DH would tell you if he were writing this, that I made a heck of a lot of dirty dishes. Bowls, pots, pans, measuring cups, spoons and utensils. More than seemed necessary, but I don’t know how I could have cut down. And the making of the meatballs wasn’t difficult, although a bit tedious, as meatballs can be. The onions needed to be cooked some before they went into the meat, breadcrumb, egg and spice mixture. The meatballs were formed (I got about 45 of them) and I decided to make these in an electric frypan, recommended in one of the recipes I referred to. I have a big, oval one and all 45 meatballs fit into it, just barely. They were cooked at 250° for about 10-12 minutes, I’d guess, turning them once. When you cook at that temp, it barely sizzles. But they cook eventually, with no popping and spattering. That part was nice!

About three recipes were consulted in the making of this dish. I liked things from all three, so just incorporated them all into one. Part from Alton Brown at the Food Network, plus two cookbooks I have here at home. The sauce was made with butter and flour, beef broth, then at the end I added in a little tiny bit of heavy cream and some light sour cream. Noodles were boiled, drained, and into a bowl it all went with a little bit of the sauce drizzled over everything. And some parsley sprinkled on top. Altogether delicious, even if it was 85° today.

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Swedish Meatballs

Recipe By: Adapted for two different recipes.
Serving Size: 8
Notes: Serve as a main course with buttered noodles, or make smaller meatballs and serve as appetizers.

1 1/2 pounds lean ground beef
1/2 pound bulk sausage — or ground veal
1/2 cup yellow onion — minced
2 large eggs — beaten
1 cup fresh bread crumbs
1/3 cup milk
1 teaspoon salt freshly ground black pepper to taste
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon dried dill weed
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
3 cups beef stock — or canned beef broth
1/4 cup flour
2 tablespoons unsalted butter
3/4 cup light sour cream
3 tablespoons Italian parsley — minced
1 pound egg noodles

1. In a large bowl, mix meats and onion. Add eggs, bread crumbs, milk and seasonings. Mix well with a large spoon or your hands. Cover and refrigerate for one hour (for easier handling).
2. Shape meat mixture into 1-inch balls and arrange in a cold electric frypan. The 1 1/2 pounds of meat will make about 45 meatballs. Turn on frypan to 250° and cook the meatballs uncovered for 8-12 minutes, turning once, until the meatballs are just cooked through. Alternately you can place the raw meatballs on a rimmed baking sheet and bake for 30 minutes at 350°. Remove meatballs and set aside.
4. In the frypan, turned to low, add the butter and melt. Add the flour and stir vigorously to dissolve any lumps with a whisk. If necessary add a small quantity of the beef sstock to the mixture to smooth it out, then add the remaining liquid all at once. Bring to a low simmer and cook for 5-10 minutes until the mixture is thickened. Taste for seasonings (will need salt and pepper), turn to low and add the cream and sour cream. Stir to combine, then add the meatballs. Cover the frypan and heat the mixture on low for about 10 minutes, until the meatballs are thoroughly warmed through.
5. Meanwhile, cook the egg noodles in salted water. When they’re just barely cooked through (al dente) drain and spoon servings onto plates or wide soup bowls. Add the meatballs and drizzle enough of the cream sauce to moisten all the noodles lightly. Sprinkle the top with chopped parsley and serve immediately.
Per Serving: 660 Calories; 37g Fat (51.0% calories from fat); 30g Protein; 49g Carbohydrate; 2g Dietary Fiber; 201mg Cholesterol; 1383mg Sodium.

A year ago: Blueberry Pumpkin Muffins
Two years ago: Peach Pudding Cake
Three years ago: Pineapple Upside Down French Toast

Posted in Veggies/sides, on August 1st, 2010.

There isn’t a time that I make cauliflower anymore, that I don’t think about our friends Lynn and Sue who are frequent dinner guests at our home (and we at theirs). Lynn, who professes to be somewhat neutral about cauliflower, has never quite forgiven me because twice I’ve served him masqueraded cauliflower. The first time I served him a salad that I said was tabbouleh. But it was made with cauliflower, not bulgur wheat. He loved it. The second time I served cauliflower masquerading as mashed potatoes, containing all the trimmings of baked potatoes – like butter, sour cream, green onions and the like, with cauliflower that’s completely mashed up like potatoes. He loved that one too. So now he’s always on the lookout for what kind of innocent vegetable I might serve him. He wants to know if I’ve got cauliflower hiding somewhere. He’s onto my game!

This dish, though, is straight, up front and definitely cauliflower. No masquerade here! But it’s certainly prepared in a different way. Using my new resource I wrote up yesterday, Eat Your Books, I found a recipe in my cookbook collection from Deborah Madison’s book, Vegetarian Cooking for Everyone. It was just right to serve with the Swordfish Souvlaki I made to go with it.

Veering off from the cooking method in the book, I made it mostly in a skillet, choosing not to bake or broil the finished dish. I microwave steamed the cauliflower and added it to the already prepared sauce (well, not exactly a sauce) of onions, fresh tomatoes, garlic, oregano, cinnamon, a speck of honey, capers, lemon juice, and a bunch of crumbled feta cheese. The combo of the sweet and sour (honey and sweet onions vs. capers and lemon juice) was very noticeable. Prominent, actually. I also added some grated cheese on top. But the texture of the cauliflower kept it as cauliflower. We both liked it a lot. Really a lot. Not exactly a five star recipe, but it was good. Different. I always like different. I’ll have to call our friend Lynn and tell him all about it!

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Cauliflower Gratin with Tomatoes and Feta

Recipe By: Adapted from Deborah Madison, Vegetarian Cooking for Everyone
Serving Size: 4

2 tablespoons olive oil — (2 to 3)
1 onion — thinly sliced
2 garlic cloves — chopped
1 1/2 teaspoons dried oregano
1/8 teaspoon ground cinnamon
5 fresh tomatoes — peeled, seeded, and diced or 1 15-ounce can diced tomatoes
1 teaspoon honey
1 tablespoon capers — rinsed
Salt and freshly milled pepper
1 large cauliflower — about 11/2 pounds, broken into florets
Juice of 1/2 lemon
3 ounces feta cheese — crumbled
Finely chopped parsley

1. Cut up the cauliflower and place in a microwave-safe bowl. Add a tablespoon of water, cover and cook the cauliflower until it’s almost cooked through, but still just slightly firm.
2. Heat oil in a 10-inch skillet over medium heat. Add the onion, garlic, oregano, and cinnamon and cook until the onion is wilted, about 5 minutes. Add the tomatoes, cook for 7 minutes more, then add the honey and capers and season with salt and pepper. Add the drained cauliflower then add the lemon juice and feta cheese.
3.Simmer the cauliflower for 3-5 minutes until it’s heated through, the cauliflower is cooked and the feta has softened. Garnish with the parsley and serve.
Per Serving: 174 Calories; 12g Fat (58.1% calories from fat); 5g Protein; 14g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 279mg Sodium.

A year ago: Cauliflower and Green Onion Mash
Two years ago: An earthquake
Three years ago: Marinated Brussels Sprouts

Posted in Books, Uncategorized, on July 31st, 2010.

It’s been awhile since I started using Eat Your Books, and thought it was about time I told you something about it. So you can check it out yourself. If you’re an avid cook (well, you must be or you wouldn’t be reading my blog, right?) and have a whole collection of cookbooks and never know where or which book has what, this website is right up your alley.

The other night I wanted to fix cauliflower. This provides a perfect example of how you’d use EYB for cooking at your house. At Eat Your Books, or EYB for short. Somebody mentioned it on his/her blog a couple of months ago, and the website was offering a lower-priced sign-up bonus. Which I did. It wasn’t exactly cheap, but I hope to use it day in and day out for years to come (here’s hoping the website is successful and stays in biz!).

Here’s what EYB is all about. Once you sign up for an account (30 days for free at the moment), you enter the names of all of the cookbooks you own. In an ideal world, they would have listings for all the books I have on my bookshelves. Not so, but they had about 75% of them. As an aside, the books they didn’t have listings for are ones I own that are really old, a bit obscure, several books from England, and one Indian cookbook. It also didn’t have several new books I own. Go figure. So I individually entered the titles of all the books that matched up with their list. Their server grinds through and pops up the book. I add it to my cookbook collection at EYB. It did take me awhile (maybe 1 1/2 hours) to do this, but then I own a huge collection of cookbooks. What I did, actually, was stand in front of my cookbook collection and write down all the titles with the author’s last name. That was all I needed for all but a couple of books. Here’s what my EYB bookshelf says now:

You have (147) Cookbooks and (16,480) Recipes on your bookshelf.

THEN, here’s the good part – I was ready to cook something (cauliflower this time, remember) – I went to EYB and typed in the word cauliflower. Up it came with a listing of where, in my cookbook collection, recipes exist for cauliflower. (It doesn’t give you the recipes, it just gives you the recipe titles they’ve gathered from the recipe titles or indexes of the cookbook library.) It gave me about 12 choices. From the recipe titles I could tell several of them were not something I wanted to make (like cauliflower with pasta, cauliflower and peas, cauliflower and rice, cauliflower in a salad), but there were about three that met my initial criteria as a dinner side dish. And the one that sounded most interesting was in Deborah Madison’s book, Vegetarian Cooking for Everyone. Time elapsed: It took me about 3 minutes to type in the search term, get the results and hone in on the recipe I wanted to investigate, and about 30 seconds to find the cookbook and go to the right page. A whole lot less time than standing in front of my cookbooks and staring at the titles wondering which one(s) might contain an appropriate recipe for a side dish cauliflower.

There are other functions at EYB too. Like advanced searches for ethnic, or by category. Or maybe gluten-free (I’ll use that one next time my cousin comes to visit), or sugar-free. If the cookbook has been fully indexed it will show you a page with all the ingredients in that dish (so you might eliminate it if it contained something you didn’t have, or didn’t want to go shopping to get).  Only 880 cookbooks at EYB are fully indexed. That means that you would be able to use a cookbook’s intuitive index (like a recipe titled just Provencal Summer Squash Casserole, for instance, might be listed under Squash, Summer Squash, French, vegetables, sugar-free, and gluten-free).

You can also mark recipe titles with a favorites icon, or a do-later one, in case you run across one as you’re doing a search. Like the pasta with cauliflower and peas I spotted on this search. It wasn’t appropriate for this meal, but it sounded interesting for later. I haven’t tried those functions yet, but they sound like great ideas. It will also help you with menu planning if you want, and help create a shopping list (without quantities, though). I used to store my myriad cookbooks in two or three places (now I have just one area), but if you have multiple locations, you can flag the cookbooks in “My Locations” as you enter the info about them, to indicate “kitchen,” or “dining room,” or “garage” perhaps to save time when you need to run and find one. You can also rate (with stars) your own cookbooks. There’s a user forum too, and you can make friends with other EYB members if you want to, like Facebook for cookbook users.

If you want to get a quick tour of EYB, go check it out for yourself. And right now they do have a 30-day free trial. I’m quite pleased with the resources so far. The website was founded/developed by three women who live in far parts of the world. Amazing how the web levels the playing field. I wish these gals success in the venture. Makes perfect sense to me that I can go to the web to find my recipes. Just differently!

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A year ago: Blueberry & Ginger Salsa (so very good with pork)
Three years ago: Peppered Pecans (a favorite)

Posted in Fish, Grilling, on July 30th, 2010.

Swordfish is one of the fishes that I truly enjoy. Mostly, I’d say, it’s a texture thing. I like that’s it’s more firm, almost meat-like. And swordfish has a distinctive taste. In this preparation the swordfish shines through but is accented with the Greek type additions – lemon juice, fresh oregano, white wine, garlic and olive oil. We don’t have swordfish often – it’s one of the fishes that’s highest in mercury, so we definitely do NOT want to eat it with any frequency. And pregnant mothers or women who might become pregnant are advised not to eat swordfish. With that in mind, I don’t eat it but a couple of times a year.

The fish steaks were washed gently and dried. Then they were marinated for a few hours in the refrigerator (or 30 minutes at room temp). My DH grilled them about 4-6 minutes per side until they were just tender. Well, a correction –  he took them off the grill, we sat down to eat and discovered they were still quite firm and chewy. I cut my steak in half and touched my finger to the center – it was just lukewarm. Back they went on the grill – for a very short time – and then the fish flaked easily with a fork. Now, it won’t flake as easily as halibut, for instance. It’s a firmer fish to begin with – it’s more dense. Maybe that’s a better way to describe it. Anyway, the lemon juice just highlighted the fish altogether. My DH professes to not like swordfish very much. It’s not that he won’t eat it, but he says he’d never order it out. He just prefers other fish. But he admitted this was really good, and he’d have it anytime the way I made it. I have another 4 or 6 swordfish steaks in the freezer, so we’ll be having this again, for sure. In six months.

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Grilled Swordfish Souvlaki

Recipe By: Adapted from Steven Raichlen’s The Barbecue! Bible
Serving Size: 4

1 1/2 pounds swordfish steaks — about 1 1/2 inches thick
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons dry white wine
2 cloves garlic — minced
1 tablespoon fresh oregano — chopped
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh parsley — minced
1 tablespoon fresh mint — minced
lemon wedges for serving

1. Trim skin from fish (if any). Rinse under cold water, then drain and blot dry with paper towels.
2. Combine the oil, lemon juice, wine, garlic, oregano, lemon zest, salt and pepper in a large nonreactive bowl, pan or plastic bag. Whisk mixture until blended and the salt is dissolved. Taste the marinade – it should be highly seasoned. Add the fish, turning to cover all surfaces. Marinate in the refrigerator for 2 hours, or at room temp for 30 minutes, turning the fish several times.
3. Preheat grill to high heat.
4. Oil the grill grate. Place swordfish on the grill, over direct heat. Grill for 3-5 minutes per side, basting the fish with additional marinade (not during the last two minutes). The fish should just flake easily when you try to cut it. If the fish is firm, and almost chewy, it’s not quite cooked enough. Remove to plates, sprinkle with parsley and mint and serve with lemon wedges.
Per Serving: 311 Calories; 17g Fat (51.4% calories from fat); 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 689mg Sodium.

A year ago: Bing Cherry Compote (oh, was that ever good – it’s cherry season so I should make it again)
Two years ago: Irish Cream Brownies
Three years ago: Pasta a la Puttanesca (a big family favorite)

Posted in Appetizers, Soups, on July 29th, 2010.

Looks like guacamole, doesn’t it? Wrong. It’s a smooth, unctuous spoon-able soup. Lovely on a hot, summer evening, in small glasses with some crushed tortilla chips on top and a little sprig of cilantro. It was VERY easy to make in the food processor. You just have to have some ripe avocados and some buttermilk. Very delicious.

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Posted in Grilling, Lamb, Miscellaneous, on July 28th, 2010.

Ah yes. You will believe me when I say it was delicious, right? When all you can see is the pitiful bone left after serving a big dinner to guests? And you’ll forgive me for not taking a photo of the finished roast? I hope so!

If it were cooler weather I’d have made some kind of soup with the bone, but alas, it’s too hot in the kitchen or our outdoor patio dining area to make or eat hot soup. So this bone got chucked in the trash. But the meat that came from it was quite good. Good enough that I’d make it again. Easy enough too.

I turned to one of my favorite barbecue cookbooks of late, Steven Raichlen’s The Barbecue! Bible. You don’t find all that many recipes for barbecued lamb anywhere. Raichlen has several in this book (well, the cookbook has 500+ barbecue recipes). Anyway, I had all the ingredients on hand  (always a good sign). All it took was to buy a bone-in leg of lamb and making the relatively simple marinade. And cutting a bunch of slits in the meat to stuff in little slivers of garlic and fresh ginger.

There you can see all the little studs of garlic and ginger. And the Worcestershire and soy marinade. The meat sat in the frig for about 8 hours with the marinade. Once drained, it went onto the barbecue with indirect heat (no searing of any of the meat) with a drip pan below the grates. It stayed there for about 2 hours, until the meat thermometer hit 160°.  This meat wants moderate heat, not high heat. It’s a roast, you know! It sat for about 10 minutes lightly tented with foil before we sliced and served it.

With the pineapple relish stuff Raichlen recommends in the book. Raichlen has traveled the world over for ethnic recipes, and he certainly adheres to the adages in the book, The World Is Flat 3.0: A Brief History of the Twenty-first Century. If you haven’t read it, Thomas Friedman dissects how, in our global economy, we can so easily buy (now) a Thai urn, kites from China, saffron from Spain, lentils from Morocco. Or talk to a computer expert in India as if he or she is 20 miles away. And the products are all available at our local stores. In this case Raichlen doesn’t care that the meat preparation is a South African method, and the relish served with it is Vietnamese. And he suggests it be served with Persian-steamed rice. I don’t actually know what that means, Persian rice that’s steamed, or is it a particular cooking method that makes rice steamed in the Persian style. Anyway, it doesn’t matter. I didn’t serve it.

Back to the Achar. It’s a relish composed of fresh, diced pineapple mixed with a bit of Vietnamese fish sauce. Now, I can already see you turning up your noses! Here in Southern California we’re used to fish sauce because we have a sizable Vietnamese community near us. And oodles of Vietnamese restaurants too. We’ve learned to appreciate all the different foods from that country. But almost everything is seasoned with fish sauce. It’s even standard in regular (non-ethnic) grocery stores. It’s like soy sauce to the Japanese, paprika in all forms to the Hungarians (they don’t even put black pepper on the table, just salt and paprika), salsa or pico de gallo to the Mexicans. So, there’s fish sauce for the Vietnamese. It’s a condiment served on every Vietnamese table. And it doesn’t taste like fish. You’d think it would, being called “fish” sauce and all, but it’s a salty liquid that comes from anchovies. In the picture, the bottle of fish sauce is there in the background. In the center of the bottle label is a graphic of three crabs – Anglos call it the “Three Crabs” fish sauce. It’s the premium brand. Below you can see the relish – with the chiles and sugar. This mixture doesn’t require any marinating time – just mix it up and serve it.

It went really well with the lamb, even though it IS a Vietnamese relish served with a South African barbecue lamb dish! The only thing I’d change next time – I think I’d do a butterflied leg of lamb instead. There wasn’t enough meat on the roast I bought. I know that the bone-in is a better way to roast, but the boneless is so much easier.

printer-friendly PDF for the lamb and pineapple achar

Lamb Leg Capetown Style

Recipe: Steven Raichlen’s The Barbecue! Bible
Serving Size: 12

LAMB:
7 pounds leg of lamb — bone-in
6 whole garlic cloves — cut into thin slivers
6 slices fresh ginger — cut into thin slivers
MARINADE:
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
1/4 cup Dijon mustard
1 tablespoon dry mustard
1/4 cup fresh lemon juice — and zest
3 tablespoons vegetable oil
3 whole garlic cloves — minced
1 tablespoon minced fresh ginger
salt & freshly ground black pepper — to taste
PINEAPPLE ACHAR:
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice — or more, to taste
1 tablespoon sugar
3 cups fresh pineapple — diced
1 whole jalapeno chile pepper — seeded, ribs removed, finely minced

1. Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart. Insert a sliver each of garlic and ginger into each slit.
Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade.
2. Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes,coriander, and cumin seeds in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook until thick and syrupy, about 3 minutes, stirring frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to room temperature.
3. Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the refrigerator, for 3 to 8 hours.
4. Set up the grill for indirect grilling (check in the grilling forum about inderect heat). placing a large drip pan in the center, and preheat to medium. When ready to cook, place the lamb on the hot grate over the drip pan and brush with more glaze. Cover the grill and cook the lamb until done to taste, 2 to 2 1/2 hours; an instant-read meat thermometer inserted in the thickest part of the leg (but not touching the bone) will register 16Q`F for medium. Brush the leg with glaze two or three times during cooking. If using a charcoal grill, add 10 to 12 fresh coals per side every hour.
5. Transfer the lamb to a cutting board and brush one last time with marinade, then let stand for 10 minutes before carving. While the lamb stands, heat any remaining marinade to serve as a sauce with the lamb.
PINEAPPLE ACHAR: Combine in a bowl all ingredients and taste for seasoning, adding more fish sauce, sugar or lime juice. The mixture should be sweet, fruity, tart and a bit salty. Serve immediately.
Per Serving (assumes you eat all the meat and pineapple): 578 Calories; 40g Fat (62.3% calories from fat); 39g Protein; 15g Carbohydrate; 1g Dietary Fiber; 144mg Cholesterol; 576mg Sodium.

One year Ago: Peach Cobbler
Two years ago: Barbecued Beans
Three years ago: Crisp Apple Pudding (my all-time favorite, my mother’s recipe)

Posted in Appetizers, easy, on July 27th, 2010.

Oh my goodness, was this good. And it’s so simple! It took about 5 minutes (well, maybe 8 or 9) to make it in the food processor – I did have to crush and chop fresh garlic, and run out to my kitchen garden to harvest some fresh mint, and mince a jalapeno (I didn’t want anyone to get a big hunk of jalapeno in their mouths, so I minced it up really fine to begin with, not trusting the food processor to do it). But the rest of it went into the processor and I touched the pulse button for about 15-20 seconds and it was done. I poured it out into a serving bowl, covered it with plastic wrap and pulled it out before serving.

The herbs absolutely make this. Since I love fresh cilantro any day, any time, and I’m in love with fresh mint these days, the combo of both herbs was a perfect marriage for me. The sour cream is nothing more than a neutral palate (like a piece of toasted bread is to a bit of jam) to mix with the herbs. Using light sour cream likely made no difference to the taste.

You could serve this with little baguette slices (toasted would be best), or the recipe suggested pappadums (an Indian fried bread) or some kind of crisp flatbread. I opted to serve it with some fresh sangak bread. People could tear off a piece of the thin, soft and chewy bread and spoon a bit onto it. My DH made a special trip to Wholesome Choice just to pick up a fresh flat of this delicious bread.

printer-friendly PDF

Cilantro Mint Dip

Recipe By: From Gourmet magazine, 8/2007
Serving Size: 8

1 cup light sour cream
2 cups cilantro — use a packed measure
2/3 cup fresh mint — use a packed measure
1 tablespoon green onion — chopped
1 tablespoon jalapeno pepper — seeded and minced
1/2 teaspoon fresh ginger — peeled and chopped
salt and pepper to taste

1. Place all ingredients into blender (or food processor).
2. Puree until the mixture is evenly green with just tiny flecks of the herbs. Pour out into a serving bowl, cover and refrigerate for at least an hour.
3. Serve with crackers, pita chips, a flatbread, or Indian pappadums. Or, if you have a source for Iranian sangak bread, use that.
Per Serving: 34 Calories; 1g Fat (21.1% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 25mg Sodium.

A year ago: Cherries (everything you’d ever want to know about them)
Two years ago: KFC coleslaw (no, it’s not their recipe, and nowhere near as good as theirs)
Three years ago: Grilled Salmon on Watercress Salad (one of our family favorites)

Posted in easy, Salads, on July 26th, 2010.

Did you ever taste something – way back in your youth – and you never knew how to make it? And you’ve still not found out? Even though you’re a foodie? And you cook a lot? And you read a lot of cookbooks? And you know how to do internet searches? And you’ve still not found the recipe? That’s what this post is all about.

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