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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Appetizers, on May 25th, 2010.

Last week my friend Cherrie and I attended a cooking class with Phillis Carey. And the class subject? Bacon. There was bacon in absolutely every single dish. Yes, including dessert. You’ll have to stay tuned for that one!

Certainly you wouldn’t want to serve all of the bacon-laden dishes in the same meal, but oh, there are some real winning recipes in the bunch. I’ll be posting them in the next week or so. Maybe I’ll intersperse them with some others so you don’t go into bacon-reading overload.

Pancetta. You know what it is – an Italian bacon, but it’s not smoked. We Americans are much more interested in smoked food than other cuisines and cultures, apparently. Many major grocery stores now sell a little package of sliced pancetta. Pancetta comes in a round tubular shape, like a log, and they slice it super-thin. That’s what must be used for this appetizer. Here’s a photo of a typical pancetta package. Each of those tiny rounds is laid flat on a parchment-lined baking sheet (not touching) and reshaped slightly if necessary (you want it to be a complete round, not a u-shape).

The pancetta pieces are baked at a high heat until they turn golden-crisp, about 10 minutes. They need to be carefully slid onto a rack or on paper towels to drain. Meanwhile you mix up the filling. I use that word loosely as the pancetta rounds kind of crinch-up a bit, they get humpy and bumpy (examine the picture at top and you’ll see what I mean), so really all you do is carefully place a teaspoon of the goat cheese/pesto mixture on top. Whatever you do, don’t press down on the pancetta or the careful little tower you’ve built will collapse and shatter. Garnish with a little sliced basil and you’re done. Serve them while they’re still warm, if you can and eat the crisp in one bite.

Do make extra of these, as you’ll likely crumble a few. An average pancetta package holds about 8 slices, so you’ll need at least two of them, if not more. These are just scrumptious, so everyone will want at least two of them. Maybe you can buy the pancetta at an Italian deli also.
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Pancetta Crisps with Pesto Goat Cheese

Recipe By: From a Phillis Carey cooking class 5/2010
Serving Size: 16
NOTES: You can substitute sun dried tomato pesto for the basil, if preferred. MAKE AHEAD: You can also crisp the pancetta an hour or two ahead of time, then rewarm them for about 4-5 minutes at 350 before continuing with the filling, etc. The pancetta you want to use is extremely thin – you could almost see through it. Some markets sell it sliced and prepackaged, or buy from an Italian deli and have the butcher slice it for you. The crisps are very fragile, so do make more than needed as there will be some breakage.

16 slices pancetta — very thin slices (the round shaped type)
freshly ground black pepper
3 ounces goat cheese — or cream cheese, softened
2 tablespoons pesto sauce — (basil)
1/4 cup fresh basil — finely shredded (sliced)

1. Preheat oven to 450°.
2. Place wafer-thin slices of pancetta in a single layer on a parchment-paper lined baking sheet. Reform the slices so each are more solidly round (overlap as needed). Sprinkle pancetta with pepper. Bake them until golden, and crisp, about 10 minutes. Using a spatula, VERY CAREFULLY slide pancetta crisps onto a paper-towel lined plate. Allow them to cool slightly.
3. In a small bowl mash together the goat cheese and pesto. Gently spoon about one teaspoon onto the top of each pancetta crisp (don’t press down on it or the pancetta will shatter). Top each crisp with some shredded basil and serve.

A  year ago: Grilled Skirt Steak with Quesadillas
Two years ago: Cashew Caramel Cookies
Three years ago: Roast Pork Loin with Apricot Compote

Posted in Chicken, easy, on May 24th, 2010.

Every Thursday night we go to choir practice at 7 pm. So I have to make a meal in time to sit down at 6 pm (or before if I can manage it), leaving us just enough time to eat without too much rushing, time to do the dishes and put away any leftovers, and get to church in a timely manner. We’re doing 2 1/2 hour rehearsals now, in preparation for a concert on June 6th. Feverish practicing required.

Anyway, I’d defrosted chicken breasts, and turned to my favorite chicken cookbook, Phillis Carey’s cookbook, Fast & Fabulous Chicken Breasts.

After perusing about 10 different recipes, I settled on this one. We hadn’t had any pasta for ages, and this was a skillet-prepared dish – except for boiling the pasta, of course. Easy. And extremely tasty.

First I gathered together all the ingredients (oops, I forgot the Feta cheese and the pasta in my photo . . . sorry about that) and it all came together in a jiffy. There’s no advance marinating required, no brining, just chunks of chicken cooked in a bit of oil, then you  make an ample amount of pan sauce with a big fat onion, garlic, chicken broth, tomatoes, tequila (it takes 3/4 of a cup!), and seasonings (chili powder, coriander and cayenne). Just at the end you add some lime (in my case lemon) juice.

Phillis recommended bowtie pasta, but I used vermicelli instead. The pasta is tossed in with the sauce so it absorbs some of the liquid. There’s just enough to scoop some chicken and a bit of sauce on the top, before you garnish with more cilantro, Feta, and I added some minced green onions too.

I’d whipped up a nice green salad to serve alongside, with an herby garlicky dressing and it went perfectly with the delicious Cabernet Dave served with dinner. The alcohol in the tequila boils off almost completely, so there is no distinct tequila flavor – you just know there’s some kind of elusive taste to this dish. It has plenty of spice and heat. Altogether delicious. I’m looking forward to having the leftovers.
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Tequila Chicken Pasta

Recipe By: Adapted from a Philis Carey recipe in
Fast & Fabulous Chicken Breasts
Serving Size: 4
NOTES: This dish would lend itself well to shrimp in lieu of chicken.

CHICKEN:
4 whole boneless skinless chicken breast halves
Salt and pepper to taste
2 tablespoons olive oil
SAUCE:
1 tablespoon olive oil
1 large onion — chopped
5 cloves garlic — minced or mashed
2/3 cup chicken broth
14 1/2 ounces canned tomatoes — diced, including juice
3/4 cup tequila
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon chili powder
1/8 teaspoon cayenne
6 tablespoons fresh lime juice — [I used lemon]
8 ounces pasta — bowtie, or your choice
1/4 cup fresh cilantro — chopped
3/4 cup Feta cheese — preferably sheep’s milk, crumbled
3 whole green onions — chopped

1. Trim chicken and cut into thin strips, 2″ x 1/2″ x 1/2″. Season with salt and pepper. Heat the oil in a wok or large skillet over medium high heat. Add the chicken and toss until almost cooked through, 2-3 minutes. Remove chicken from pan with a slotted spoon.
2. Add additional oil to pan and add the onions. Cook them for about 5 minutes until they’re nearly tender. Add the garlic and stir briefly (about a minute). Then add chicken broth, tomatoes, tequila, chili powder, cumin, coriander and cayenne. Bring this mixture to a boil, then reduce heat and simmer until sauce has just begun to thicken slightly, no more than 15 minutes. (You actually want ample soupy-sauce as the pasta absorbs some of it.)
3. Meanwhile, bring a large pot of water to a boil and cook the pasta until it’s al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
4. Into the tomato sauce add the lime juice and chicken (including any juices). Simmer until the chicken is cooked through, about 1-2 minutes. If the pasta is too dry, add about 2 T. of pasta water to it, and add more if needed.
5. Add the pasta to the sauce along with half the cilantro and toss it to coat with the sauce. Serve with Feta, green onions and cilantro on top. Leftovers might require thinning down with a little more water since the pasta will have absorbed all of the fluid.
Per Serving: 663 Calories; 19g Fat (30.9% calories from fat); 42g Protein; 56g Carbohydrate; 4g Dietary Fiber; 93mg Cholesterol; 699mg Sodium.

A year ago: Bacon-wrapped Mini-Meatloaves
Two years ago: Lemon-Ginger Frozen Yogurt
Three years ago: Avocado Butter (an appetizer spread)

Posted in Essays, on May 23rd, 2010.

A friend of mine in my book club told us this story the other day. It was so funny – yet not so funny – I decided I had to share it with you.

My friend’s daughter works at a local bank. Her best friend at the bank has a mid-20’s aged son who is autistic. I guess the son has never really been able to do much – he’s unable to work – but he manages. Mostly he stays at home while his mom works. [And I would guess the son watches a fair amount of cartoons and/or he reads.] Anyway, one day last week she got a frantic phone call from her son.

“Mom, Mom,” he said, “. . . come quick, I caught a troll!!!!” She, naturally, said “WHAT?” What do you mean, you caught a troll? He said again, “Mom, I caught a troll.”

She was able to leave work and drove like crazy to her home. As she turned the corner onto her street she went into complete panic mode when she saw her house surrounded by police cars. She screeched to a halt, and ran out of the car. The police, at first, wouldn’t let her pass until she identified herself. She ran into the house to find out that this is what happened. . . .

Earlier, when the doorbell rang, her son had answered the door. The dwarf/little person at the door was a 2010 census taker. The autistic son grabbed the little person and dropped him in a closet in the house. Then he quickly shut the door and put a chair under the knob so the “troll” couldn’t get out. Then he called his mother!

Fortunately, the unharmed census taker had the presence of mind to have his cell phone on him and he called 9-1-1. The police arrived. The census taker was very gracious and decided, once he understood what had happened, not to press charges. True story.

Posted in Essays, on May 22nd, 2010.

My friend Cherrie was telling me a week or so ago about how much she enjoys reading Saveur magazine. Now I’d not ever read it, so I bought an issue. And have now subscribed. Cherrie was telling me that her hubby Bud reads it from cover to cover whenever it arrives. Usually before Cherrie gets to read it. And that he’d really enjoyed the May issue’s story about refrigerators, written by Sara Dickerman. All the info comes from her article. (He was also intrigued by the article about mac and cheese and they’ve already made one of those recipes to great praise, apparently.)

Sure enough. He’s right. I found the article just fascinating. I wanted to snap photos of the page with pictures of all the old refrigerators on it, but I don’t want to get in trouble with the photo police. So I went online and found a couple of images that were on lots of sites, so figured they were safe to use.

Not only did I enjoy reading about the timeline of the refrigerator, but they included a blurb at the end about the misinformation regarding food storage in today’s refrigerators. I learned a thing or two.

So here’s your history lesson about fridges:

7th Century AD – icehouses were known to exist in Persia – cold stream water was routed into dome-shaped, tile lined huts

1803 – the engineer Thomas Moore coined the word “refrigerator”

1810s – Zinc or tin lined wood cabinets (ice boxes) become the forerunners of today’s fridge – home ice delivery made it possible – with a compartment for the ice and a tray below to catch the melt-off

1926 – Clarence Birdseye invented the blast freezer and his frozen vegetables and fruits zoomed in popularity – they produced over 500 tons a year

1927 – GE sells the first home fridge equipped with a round compressor that sat atop each unit – it cooled with sulfur dioxide

1933 – a fellow named Guy Tinkham (an engineer) invented the flexible ice cube tray at a cost of 50 cents

1933 – Crosley Radio Corp introduced the “Shelvador,” with shelves in the door, increasing space inside the fridge by 50%, they claimed

1947 – fridges with separate freezer units came on the market

1949 – the first self-defrosting units were introduced

1955 – Kelvinator introduced the Foodarama, the first side-by-side unit (8 feet wide!), which also had a non-refrigerated drawer for bananas – and supposedly it also had a built-in plastic-wrap dispenser [you ever see one of those? I haven’t]

1970’s – Fridges started adding crisper drawers, lazy Susan’s, butter compartments, and the interiors became plastic – oh yes, colors like avocado green and harvest gold were popular (yup, I had one of those)

2000s – we’re demanding more compartmentalized fridges, and the way of the future, apparently, is separate units (not necessarily put together in one place) which all cool at different temps (like meat, cheese, produce etc) – in my kitchen I have a separate refrigerator and freezer (both big) and a 2-drawer under-the-counter refrigerator unit where we store beverages and overflow from the refrigerator – AND we have a 2nd more traditional refrigerator in the garage with a bottom drawer freezer, which is where I store all of my frozen meat

– – – – – – – – – – – – –

And here’s the definitive guide to how to store food in today’s fridge:

Butter shouldn’t be kept in the butter compartment – it’s too warm – it should be in the coldest place which is the front of the top shelf [I don’t think that’s where I want to store butter . . . it would be in the way of everything for me]

Leftovers should also be kept in the coldest spots – either top shelf front, or middle shelf rear [actually I do store leftovers in that area]

Meat – only goes in the meat drawer if you have one – should be kept the coldest [we have a middle, wide drawer, but it has grids that are open to the whole refrigerator . . . it’s where I store cheese, and as I learned that’s not where I should be storing cheese . . . sigh]

Crisper drawer – good for greens, produce of most types AND cheese – it’s moist (good) [well, good thing the crisper drawer is for keeping things crisp since that IS where I keep all my produce, but not cheese]

Herbs – believe it or not, THEY should go in the butter compartment (warmer spot) [wow, this was a big surprise – I keep herbs in the crisper – and actually my DH stores his injectable insulin in the egg compartment because I already knew we aren’t supposed to put eggs in those egg depressions in the fridge – they’re supposed to be left in the boxes and stored on a fridge main shelf area]

Drinks and condiments – in the door (that’s a warm spot) [yes, I do store bunches of bottles of condiments in the door, plus milk, cream, juices . . . spot on that one]

Cold-sensitive veggies (like mushrooms, corn) – should be kept in the warmest spot in the fridge – that’s the front of the bottom shelf [this was a revelation – maybe this is why mushrooms don’t keep very long in my fridge because they get too cold in the crisper – maybe they’d be best in the butter compartment . . . ]

That’s it, folks. Hope you enjoyed this little lesson in refrigeration . . .

A year ago: Seven sins of chocolate (a book)
Two years ago: Cream of Cucumber Soup (my friend Jackie’s recipe, SO good)
Three years ago: Apricot Ice Cream

Posted in Uncategorized, on May 21st, 2010.

My cousin Gary, from the Bay Area, spends most Christmases with us. When he was here this last December, he asked us if he and his close friends, the Smith clan, and their extended family (that go back to his college years) could come stay with us for a weekend in June when their son graduates from UCR (University of California, Riverside). Of course, we said we would be happy to have them visit.

In the last few days I’ve been thinking ahead about the big dinner we’ll have with this group on the Saturday night of their visit. The whole family is going to Disneyland for the day and then we’ll have a celebratory dinner that evening. Fine. Well, that was, until I heard about the litany of dietary restrictions of this group. I figured sure, I can do this, right? I’m an experienced cook. I know how to create meals around some diet issues. My cousin Gary is GF (gluten-free) so I’m always thinking ahead when I see GF recipes. If it were only that I’d be okay.

Don’t get me wrong, here – and in case any of the Smith family happen to read my blog – there will be no shirking of responsibility here. I’m up to the task! It’s just so unusual that there would be so many “issues” relating to food! I thought all of you, my trusty readers, would get a kick out of this project. And you know that my cousin has most likely told the family all about my cooking exploits. So they’re expecting great things. Whew, the pressure is on!

First I’ll give you the list of restrictions. Later on (maybe after the fact) I’ll tell you what I actually fixed. And hopefully I’ll be able to share what worked. Or didn’t.

Here’s what the individual folks can’t eat because of food allergies (of course, this isn’t all the foods for all the people; each person coming has some kind of problem or problems and they’re all different):

No soy (no tofu, no problem, I rarely cook with it anyway, but no soy sauce either or soy milk)
No red meat (okay, no beef, pork or lamb; that leaves chicken or fish)
No animal protein (but she eats eggs, cheese, etc. so I’ll have to prepare a hearty vegetarian side)
No citrus (no lemon, orange, lime, grapefruit, kumquat in anything, so nix the lemon gelato I thought about making)
No spicy food (herbs are okay, but no hot sauce, jalapenos, chilies, spicy heat, so no chips and salsa)
No chocolate (oh my, that’s a tough one – eliminating chocolate from my recipe repertoire really limits my dessert possibilities)
No gluten (so that means no cakes, pies, cheesecake [because of graham cracker crusts], no breading of meats, no pasta, no cookies either)
No Caesar (oh my, all of my favorite salad dressings have a kind of Caesar bent to them, will have to do something different)
No peanuts
No corn
No mushrooms
No Brussels sprouts
And no cake – one of the group has a personal aversion (not an allergy) to cake.

So, you can see what’s ahead of me. I’ve prepared a list of my tried and true recipes that might work. One salad got eliminated because there’s lemon juice in the dressing. Another got eliminated because once I read the recipe, I realized corn was an important component. Substitutions may be possible. The plan at the moment is that we’re going to barbecue several different things (sausages, chicken, ribs) so people can choose. I’ll just need to have sufficient chicken types and fewer of the pork type. And grilled vegetables (red bells, red onions, zucchini probably). And a couple of salads – one a hearty bean type and a green type. And maybe one other carb type salad. Don’t know what I’ll do for dessert yet. A day or two ago my cousin emailed me to tell me that one of the guests is leaving early and won’t be coming to the dinner after all. But the new college grad IS coming. I haven’t heard anything so far about his food allergies. But in any case, the young man who isn’t going to be here was the anti Caesar- peanuts – cake person, so gosh, that’s opened up my possibilities by a lot! Stay tuned.

A year ago:  Summer Hummer (a drink)
Two years ago: Layered Eggplant & Hummus (a real favorite)

Posted in Desserts, on May 20th, 2010.

With friends coming over for a Scrabble-fest, I needed a morning kind of bread. I had mis-filed this recipe in the “bread” section. It was only after I’d gathered all the ingredients together that I read – oh, this is actually a dessert, even though it says corn bread. But, well, maybe it would be okay anyway, I hoped. And yes, it was! Clearly, it is a dessert – it’s sweet (although it’s certainly not as sweet as I’d anticipated) and crunchy from the cornmeal. It was very easy to make.

I’d read the recipe over on FoodGal’s blog last year. It’s from Sherry Yard’s cookbook Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever (she of Spago pastry chef fame). Food Gal absolutely raved about this recipe, calling it a star, and billed it as an academy-award winning corn bread [dessert]. With those words, I knew I had to try it sometime. Making the bread/cake itself was fairly ordinary (although there is more sugar than in a bread, of course). Once out of the oven, though, the cake is brushed with a honey-water-butter mixture that sinks into the holes you’ve made all over the top of the cake. You can barely see in the photo above the honey mixture as it sunk part-way down. I topped it with some powdered sugar; just because. I didn’t want my guests to be confused this was a bread. Results? It was very good. And I liked it because it wasn’t as sweet as some corn cakes could have been!
printer-friendly PDF

Honey-Glazed Spago Corn Bread (Cake)

Recipe By: From “Desserts By the Yard” by Sherry Yard, via Foodgal blog 7/09
Serving Size: 12

CAKE:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour
1 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 large eggs — at room temperature
3 ounces unsalted butter — (3/4 stick)
1/3 cup vegetable oil
1 cup milk
1/2 cup buttermilk
GLAZE:
3 ounces unsalted butter — (3/4 stick)
1/4 cup honey
1/3 cup water

1. Place a rack in the middle of the oven and preheat the oven to 350 degrees. Line a 9-by13-inch baking pan with aluminum foil and spray foil with baker’s spray.
2. Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.
3. In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in dry ingredients just until combined.
4. Scrape batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean.
5. To make the glaze: While corn bread is baking, melt butter in a medium saucepan. Add honey and water, and whisk until blended.
6. When corn bread is done, remove from oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool.
Per Serving: 372 Calories; 20g Fat (48.4% calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 557mg Sodium.

A year ago: Stewed Eggplant and Tomatoes
Two years ago: Almond Pound Cake with Limoncello
Three years ago: Mister Charlie (casserole)

Posted in Salads, Veggies/sides, on May 19th, 2010.

A week or so ago I watched the chefs at America’s Test Kitchen prepare an Austrian type potato salad. It has not even a whiff of mayonnaise in it. No hard boiled eggs. No celery. It does have red onion, cornichons (those little French pickles – I used kosher dills) and a light oil, vinegar, Dijon mustard dressing with some chives too. It’s easy. And it’s delicious! We were barbecuing red bell peppers and Italian sausages (I know, it should have been something like Kielbasa or Polish Sausage, but that’s what I’d defrosted). I thought this potato dish just sounded like a perfect marriage.

Yukon Gold potatoes are peeled, quartered and chopped into 1/2 inch pieces. They’re put into a wide skillet (that has a lid) with a bit of water and chicken broth, salt, a little tiny amount of sugar and some white wine vinegar. The potatoes get cooked through, and you use the little bit of liquid remaining in the pan as part of the dressing – it’s mixed with Dijon, oil and more vinegar, and a little bit of cooked potatoes mashed up, then it’s tossed with the hot potatoes, along with some finely diced red onion, some chives, and the minced pickles. It’s seasoned well with salt and pepper and you’re done. How easy is that?

These potatoes are supposed to be eaten within a few hours of making the salad/side dish. Don’t refrigerate it, as it changes the consistency of the mixture. The folks at ATK said serve it within 4 hours. So, you can just leave it out (covered) once it’s made. They tried many different kinds of potatoes for this, and found Yukon gold by far the best. As it happened, I had Russets, but next time I’ll make it with Yukon. I thought the salad was scrumptious. It comes together quickly – you could do some of the work ahead, even. And sitting for an hour or two likely enhances the flavor. Be sure to taste it for more salt and/or pepper. I thought it took a lot of salt to make it just right to suit me. And I’m always very heavy-handed with the pepper anyway. I’d definitely make this again! And it’s no wonder the Austrians and Germans have a great reputation when it comes to potatoes. They know a thing or two about how to prepare them. A mayo-based dressing would have ruined this combo.

And, by the way, if you haven’t looked at the America’s Test Kitchen website lately, they’ve completely revamped it, and have ALL the recipes going back as long as they’ve been producing the TV show. That is SUCH an improvement. I don’t know about you, but sometimes I’d watch a segment, go online to try to find it, only to not find the recipe. I contacted them by email and they told me that different regions of the country broadcast the shows at different times (sometimes a year later!) so the recipes were long gone. No more, with the new website! Thank you, ATK.
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Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)

Austrian Style Potato Salad

Recipe By: America’s Test Kitchen
Serving Size: 8
NOTES: The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender. To maintain its consistency, don’t refrigerate the salad; it should be served within 4 hours of preparation. The salad takes more salt than you might think.

2 pounds Yukon Gold potatoes — (about 4 large) peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
1 cup low-sodium chicken broth
1 cup water
1 teaspoon salt
1 tablespoon sugar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
1 small red onion — chopped fine (about 3/4 cup)
6 cornichons — minced (about 2 tablespoons) (or kosher dills)
2 tablespoons minced fresh chives
ground black pepper to taste

1. Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to a boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
2. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.
Per Serving: 179 Calories; 7g Fat (35.7% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 127mg Sodium.

Posted in Beef, easy, on May 18th, 2010.

Knowing that we were going to have a new patio cover installed on Friday (last week), I decided we should have a celebratory dinner. And we’d sit outside, no matter how chilly it was. It’s not every night I dig out beef tenderloin steaks. But this was special. It’s just starting to be warm enough to sit outside in the evenings. If we wear jackets.

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Posted in Desserts, on May 17th, 2010.

My mother’s recipes were all collected in the 3×5 card era. My mother’s recipe-collecting years were from about 1938 (when she was married) to about 1992 (when she and my dad moved into a retirement home and she stopped cooking altogether). And I’ve shared before, I think, a photo of my mom’s recipe box (below). I think she bought this metal card box – a huge one – at a garage sale, or a rummage sale. It barely held all of her recipes. It was so full I had to go through and throw out some of the less-interesting recipes, mostly newspaper clippings with no notes, so I knew she’s never made them. Most of the treasured ones that I remember I’ve already shared on this blog. The inside of the box says “The American Home menu maker.” It also has a list of weights and measures and a section of equivalents like 1 tablespoon of flour = 1/2 tablespoon cornstarch. Or 1 cup honey = 1 to 1 1/4 cups sugar and 1/4 cup liquid. Hmm. That’s an interesting one.

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Posted in Fish, Salad Dressings, Salads, on May 14th, 2010.

We’re now getting some lovely frozen wild salmon fillets from Norway. The steaks are absolutely delicious. Tender, and so tasty. A salad sounded good. So I made a mayo-based Caesar dressing with some spicy heat to it. I had some lovely spring asparagus, and a perfectly ripe avocado. It was so good.

The salmon was baked on parchment paper in a 450 oven. Meanwhile, I’d made the Caesar style dressing an hour or so ahead so the flavors could meld. The asparagus was simmered over hot water in my handy-dandy asparagus steamer. The avocado was huge (thanks, Joan!) and perfectly ripe after sitting on my counter for a week! I grated some additional Parmesan on top and added some cilantro to the salad. So it wasn’t strictly speaking a traditional Caesar.

The dressing is a mayo one with all the typical Caesar ingredients. But instead of anchovies in it, I took Phillis Carey’s idea (from a Caesar dressing of hers which is my really top-favorite Caesar dressing) and used capers instead. Then I added some hot Vietnamese chili sauce to give it some zipped up heat. And I let it sit. The salad needs more dressing than you might think; just keep that in mind. But add other things to this if you’d prefer broccoli, or tomatoes, or? This was just my version with what I had on hand.
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Baked Salmon with Spicy Caesar Salad

Recipe By: My own concoction
Serving Size: 6

2 cloves garlic — peeled, mashed or finely minced
1 teaspoon salt
1/3 cup light sour cream — (or use all mayonnaise)
2/3 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup Parmesan cheese — finely grated
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons capers
1/4 teaspoon hot chile sauce — like Vietnamese red chile sauce, or more to taste

SALAD:
8 cups Romaine lettuce — chopped
4 whole radishes — sliced
1 cup cilantro — chopped
1/2 pound fresh asparagus — steamed (or roast alongside the salmon)
1 whole avocado — peeled, seeded, sliced
1 cup Parmigiano-Reggiano cheese — shaved
24 ounces salmon fillets

1. Mash the garlic with the salt and allow to sit while you collect the other items.
2. In a bowl combine the sour cream, mayonnaise, Dijon, black pepper, lemon juice and Worcestershire. Mix well with a small spoon until thoroughly combined.
3. Add the Parmesan cheese and capers, then add the garlic/salt mixture. Add more salt and pepper if needed. Stir well, cover and refrigerate for at least an hour to allow flavors to marry.
4. Meanwhile, preheat oven to 450°. Line a small baking sheet with parchment paper and place salmon on top. Season with salt and pepper. Bake for about 8-10 minutes (max) until you can just barely see some of the juices bubbling up within the salmon (little white specks will begin peeking through the fish). Set aside.
5. Mix the salad ingredients, toss with dressing, place on a large plate, then add the salmon fillet, the asparagus, avocado and Parmesan. Drizzle a bit more dressing on top of salmon, then garnish with additional cilantro, if desired.
Per Serving: 479 Calories; 36g Fat (64.2% calories from fat); 34g Protein; 11g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol; 960mg Sodium.

One year ago: Lemon Cake with Limoncello and Lime Mousse (oh, outstanding!)
Two years ago: Barbecued Short Ribs (my go-to recipe, always)
Three years ago: Algerian Carrots (gosh, this is a favorite in the cold side dish arena)

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