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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 Beef, Grilling, on November 15th, 2011.

chili_hoisin_kebabs

Oh my goodness, were these delicious. But then, what’s to complain about when you’re eating beef tenderloin? You can make this with top sirloin, and since the meat marinated for several hours, it should be sufficiently tender. But the tenderloin, well, it was just perfection. I’d make these any day – well, probably for a company meal since it’s a special occasion kind of meat.

Although you’ll see a lot of ingredients listed below, the marinade comes together very easily. The meat marinates for 2-8 hours, then you grill the kebabs and serve over rice with some of the sauce (set aside, but made from the marinade before you add the meat). The rice is a good vehicle so soak up some of the great-tasting sauce. It’s really an easy dish to make. This was from a Phillis Carey cooking class some months ago and on my notes I wrote “fantastic.” That’s my code for a really special recipe, meaning Phillis outdid herself on this one!

You can make this with leg of lamb, and I don’t know why you couldn’t make it with chicken (thighs, I’d suggest) as well. Or a firm fleshed fish would be fine too. It’s really the method you just have to get down – nothing more than combining the marinade in a heavy-duty plastic bag (sealing type). Make this, okay?

What I liked: the flavor is just stupendous. And since the marinade also becomes part of the finishing sauce, it’s really easy. I mean REALLY easy. And it’s nice that this can be served with plain rice, so that’s a part of the meal that doesn’t require some special preparation. It also looks really attractive on the plate with the green onions and toasted sesame seeds on top.

What I didn’t like: nada, nothing.

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Hoisin Marinated Beef Kebabs

Recipe By: From a Phllis Carey cooking class, 8/2011
Serving Size: 6
Serving Ideas: So serve this with a big green salad containing ample colorful vegetables in it.

1 tablespoon minced garlic
1 tablespoon ginger — minced, fresh
1/3 cup hoisin sauce
1/4 cup rice vinegar — not sweetened type
1/4 cup sugar
1/4 cup low sodium soy sauce
2 tablespoons chili paste — with garlic
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 tablespoons sesame oil — use toasted oil
1 cup green onions — minced
1/3 cup cilantro — minced
1/4 cup fresh lemon juice
Salt to taste (it may need none)
2 1/2 pounds beef tenderloin — or top sirloin, cut in 1 1/4 inch cubes
2 tablespoons toasted sesame seeds — for garnish
2 tablespoons green onions — sliced, for garnish

1. MARINADE: Combine ginger, garlic, hoisin, vinegar, sugar, soy sauce, chili paste and pepper in food processor and puree. With machine running add vegetable and sesame oils. Stir in the green onions and cilantro and puree.
2. REMOVE 1/2 CUP OF MARINADE TO A SMALL BOWL. To it, add lemon juice and salt. Cover and chill until serving time.
3. Marinate beef in remaining marinade for 2-8 hours. Remove from marinade and thread cubes onto metal or bamboo skewers and grill for about 3 minutes per side.
4. Meanwhile, remove reserved marinade from refrigerator and drizzle over top of finished kebabs. Garnish with toasted sesame seeds and sliced green onions.
Per Serving (inaccurate, since it assumes you consume all the marinade): 845 Calories; 68g Fat (72.6% calories from fat); 36g Protein; 22g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 760mg Sodium.

Posted in Appetizers, on November 13th, 2011.

grilled_cheese_bacon_bites

Oh goodness. I could have eaten an entire plate of these appetizers, they were so good. Hot, right out of the oven with that little dollop of tomato jam on top. Oh yes.

A couple of months ago my friend Cherrie and I went to a cooking class taught by a private chef, Megan Barnett. Her class was all about bacon, yet she managed to give us a whole variety of different dishes. I’ll be sharing at least one more recipe from the class (a winter greens salad). She also made shrimp and grits, a buttery mac ‘n cheese, and a pork belly dish. I already have a great shrimp and grits recipe, rarely make mac ‘n cheese although it was truly delicious, and didn’t care for the pork belly (in an Asian marinade and sauce). But these cheese bites? Yes, yes.

First you have to make the tomato jam – there’s not much to making it, really – except a bit of time spent over the stove. You could use any leftovers for sandwiches or in any kind of sauce. The cheese mixture is easy to put together too – although you do have to cook up the bacon first. Otherwise, it’s very easy to make. Then the mixture is spread on baguette slices (clear out to the edges) and broiled. Done. Dollop on the jam and serve. You can’t have just one, I guarantee!

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Grilled Cheese Bacon Bites with Tomato Jam

Recipe By: From a cooking class with Megan Barnett, a private chef, 9/2011
Serving Size: 25
NOTES: If you have fresh Roma tomatoes, use them, peeled, seeded and diced. You may also use regular onion instead of green onion if preferred, but soak the onion in water for 20 minutes before using.

4 slices thick-sliced bacon — Black Forest (Whole Foods) or your bacon of choice
1/2 pound extra sharp white cheddar cheese
1/2 pound extra sharp yellow cheddar cheese
1/2 cup roasted red peppers — (jarred), drained, chopped
1/4 cup green onion — minced
2/3 cup mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoons Italian parsley — chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 whole baguette — sliced into 1/2 inch thick rounds
TOMATO JAM:
28 ounces canned tomatoes — San Marzano plum tomatoes, including juice
1/4 cup brown sugar
2 teaspoons cider vinegar
1 pinch red pepper flakes
Salt to taste

1. TOMATO JAM: If using canned tomatoes, place them in a bowl and break them up with your fingers, lightly crushing them.
2. In a small saucepan combine the tomatoes, sugar, red pepper flakes, vinegar and a generous pinch of salt. Bring the tomatoes to a boil, reduce heat to low and simmer, stirring occasionally, until tomatoes are reduced by half, about 20 minutes. Cool to room temp and refrigerate until ready to use. Can be made up to 3 days in advance.
3. CHEESE BACON BITES: Preheat broiler.
4. Combine all the ingredients (except baguette) in a bowl and stir until smooth. You may also mix it in a food processor, pulsing just until chopped.
5. Spread each bread round with a generous spoonful of cheese, covering surface of the bread, right to the edges. Place the cheese breads on a sheet pan and broil until bubbly and hot. Serve cheese bites on a platter and top each with a small dollop of tomato jam. Cheese mixture will keep up to 5 days.
Per Serving: 166 Calories; 7g Fat (38.0% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 337mg Sodium.

Posted in Salads, on November 11th, 2011.

winter_greens_bacon_blue

If you happen to think you don’t like winter greens, think again. Lots of those winter type greens (in this case it’s escarole and kale) are perfectly edible raw. Mostly we know kale and other more typical winter greens as something you cook, and cook and cook to get it tender. Not needed here, as long as the pieces are cut into fairly small bite-sized pieces. Bacon is certainly an enhancement to just about any sturdy green salad. With a nice red wine vinegar dressing (including a hint of honey), and tossed with the bacon and some orange sections (supremes) it’s just the most fantastic taste. This may become a real new favorite around my house. I just have to remember to buy the hearty greens.

This is another recipe from a cooking class with Megan Barnett, a personal chef. I really liked her recipes (bacon inspired) and will make all but one of her recipes. The dressing can be made ahead, all the greens can be tossed ahead of time. Even the bacon could be cooked and crumbled ahead of time. And the orange supremes. The walnuts can be toasted and chopped ahead too. It’s all a matter of combining the ingredients just before serving. Make this salad. You may have to hunt in more than one grocery store for escarole. I find it a bit hard to locate sometimes, but it has a really good, hearty taste and texture.

What I liked: the fresh taste of the salad dressing. All the ingredients in the salad – walnuts, a bit of blue cheese, a bit of bacon. And then the greens. All of which I like to eat anyway.

What I didn’t like: nothing whatsoever. I’d make this salad over and over and over again. Especially nice for guests, I think. Because it’s different.

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Winter Greens with Bacon, Orange, Walnuts and Blue Cheese

Recipe By: From a cooking class with Megan Barnett, a private chef, 9/2011
Serving Size: 4

2 tablespoons red wine vinegar
1 teaspoon fresh thyme — chopped
1 teaspoon honey — mild flavored
Salt and pepper to taste
1/4 cup extra virgin olive oil
4 cups greens — winter greens – escarole, kale, arugula
2 whole oranges — cut into supremes
4 slices thick-sliced bacon — cooked and crumbled
1/4 cup walnuts — toasted, chopped
1/4 cup blue cheese — crumbled

1. In a small bowl combine the red wine vinegar, thyme and honey. Season with salt and pepper, whisking until smooth. Beat in the extra virgin olive oil in a slow, steady stream until dressing is emulsified.
2. Place the greens in a large mixing bowl. Toss with enough dressing to lightly coat the leaves. Gently fold in the remaining ingredients and divide salad between 4 chilled plates. Serve immediately.
Per Serving: 317 Calories; 26g Fat (72.1% calories from fat); 9g Protein; 14g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 315mg Sodium.

Posted in Beef, Grilling, on November 9th, 2011.

grilled_filet_gorgonzola_fresh_sage

Usually when I post a meat recipe I will post the side dish separately, but these two are just so good together, I’m recommending you to make this side dish right along with it. This is a special occasion kind of meal, obviously, since you’re going to buy filet mignon, but you’ll thank me for it (well, unless you’re counting calories, or fat grams, that is). Don’t send the nutrition police my way – just blame the creator, Phillis Carey, who makes these fantastic combinations so hard to resist.

The filet mignon is a cinch to make. The hardest part will be making the trek to buy good meat somewhere. Ideally buy it 1 1/4 inches thick, or even up to 1 1/2. You season the meat with salt and pepper, grill it 5-7 minutes per side (depending on whether you want med-rare or medium), then you put some little pieces of Gorgonzola (not Blue – Gorgonzola, please) on top, close the grill lid for the 2nd half of the cooking time, garnish with slivered sage leaves and you’re done.

Meanwhile, you will have gotten all the prep work done on the pasta – cook it, obviously, and make the mushroom creamy sauce (with Tawny Port added in). What I’ve done is go to buy a bottle of Tawny Port (it’s not the most common of ports – but it’s ideal for cooking). I think mine came from Trader Joe’s. That way I always have it when I need it for cooking. Phillis likes using Tawny Port – just the right amount of mild to sweet taste. Anyway, make this!

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Grilled Filet Mignon with Gorgonzola and Fresh Sage, and Linguine with Mushroom Port Sauce

Recipe By: From a Phllis Carey cooking class, 8/2011
Serving Size: 4
NOTES: If you’d like some additional color, add into the pasta dish about 1/2 to 2/3 cup of frozen peas (defrosted) just at the end, only long enough to heat them through. If asparagus is in season, the tips can be added to the linguine, or served as an ideal side dish.

24 ounces filet mignon — (4 6-ounce filets)
Salt and freshly ground black pepper to taste
Oil for brushing on the meat
4 ounces Gorgonzola cheese — 4 pieces, or crumbled
4 large sage — leaves, cut into tiny threads
LINGUINE WITH MUSHROOM PORT SAUCE:
12 ounces linguine
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 pound mushrooms — mixed varieties, sliced 1/4 inch thick
1 large shallot — finely chopped
2 tablespoons Tawny port
1/2 cup heavy cream
1/2 cup creme fraiche
3 tablespoons parsley — chopped
Grated Parmesan cheese to sprinkle on top

1. Season steaks with salt and pepper. Lightly brush top and bottom with oil and grill for 5-7 minutes per side for rare to medium rare, or longer, to taste.
2. After turning the steaks over, top the steaks with the cheese and close grill lid. Continue cooking until meat has reached desired doneness. Top with the sage leave slivers and serve alongside the linguine.
3. LINGUINE: Cook linguine in a large pot of boiling salted water until just barely tender.
4. In a large skillet heat oil and butter over medium-high heat. Add shallot and mushrooms, about 3/4 tsp salt and a bit of pepper. Cook until mushrooms begin to release their liquid, about 3-4 minutes. Lower heat to medium and cook until soft and lightly browned, about 5 minutes.
5. Add the Tawny Port and stir to deglaze the pan. Add cream and creme fraiche and bring to a simmer; reduce hat to medium low and cook, stirring often, until liquid reduces to a saucy consistency, about 2 minutes.
6. When linguine is ready, drain, reserving 1/2 cup of cooking water. Add linguine to the sauce. Toss over low heat, adding in some of the cooking water if needed to coat the pasta well. Add parsley and seaon to taste with salt and pepper. Serve immediately, passing the cheese.
Per Serving (Oh my gracious – this includes both the beef and the linguine – no wonder it was so good!): 1170 Calories; 76g Fat (57.8% calories from fat); 51g Protein; 73g Carbohydrate; 4g Dietary Fiber; 220mg Cholesterol; 513mg Sodium.

Posted in easy, Fish, on November 6th, 2011.

salmon_herb_caper_vinaigrette

Don’t you agree with me – you can never have enough recipes for preparing salmon? Fillets of salmon are one of my favorite fish (swordfish is by far my favorite, oh and maybe lobster, especially after eating it twice while we were in New England recently). I like salmon because it has ample texture – I’m not so crazy about soft fish. I eat them (like sole, tilapia, orange roughy), but they’re not my favorites.

So when my new friend Didi emailed me about a salmon recipe she’d made, I said sure I’d like to try it. And it was lovely. It came from an America’s Test Kitchen show, apparently. It’s attributed to Cook’s Illustrated, anyway. And it was tender and flavorful with lots of herbs to augment it. Plus, it’s very easy too – you may not think it when you look at the recipe, but it came together from start to finish in about 20-25 minutes. The fish is poached on a bed of sliced, fresh lemon, with some shallot and herb stems added in, plus a little white wine (I used vermouth) and water. Once cooked through, you remove the fish and boil down (reduce) the poaching liquid, squeeze the juices through a sieve and add more fresh herbs, some chopped-up capers, shallot, honey and a little jot of olive oil. That becomes the vinaigrette. Serve the fish with the vinaigrette on top. Done.

If I were a first-rate blogger I’d not be posting this until I made it a second time and altered just one thing – figured out how to alter it, that is. My only “beef” with the dish was that the vinaigrette flooded the plate. Well, maybe flooded is the wrong word – there wasn’t that much, but it moved on over to the cauliflower I’d put on the plate, rather than staying around the salmon. So, I think the vinaigrette (sauce) needs to be thickened just slightly – maybe 1/4 tsp of flour. Or cornstarch. Or butter might do it too. The other option would be to serve the fish in its own small dish to contain the vinaigrette. If you look at the photo at top, you can’t even see the vinaigrette because it had already migrated across the plate. Of course, the salmon was partly on a hill, so there’s no way the juices could stay put.

The salmon was served with my quickie take on one of Kalyn’s recipes for cauliflower (steamed, mashed with a potato masher, added in light sour cream, a bit of shredded Cheddar) plus some delicious sweet and sour cabbage a friend gave us. Altogether a nice dinner. And the salmon was low calorie too, plus the fact that salmon is so good for us!

What I liked: the mild, flavorful vinaigrette – it didn’t detract from the salmon at all. The dish was so easy to make, too.

What I didn’t like: the sauce was a bit too thin (see my discussion in the 2nd paragraph above). Add a little flour maybe, or cornstarch. Or butter. To thicken the juices just slightly. Or, serve the salmon in its own little dish. That would be the simplest if you have such dishes.

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Poached Salmon with Herb and Caper Vinaigrette

Recipe By: From America’s Test Kitchen
Serving Size: 4
NOTES: My suggetion – serve the salmon in its own small dish (to contain the vinaigrette); or add just a smidge of flour or cornstarch to the reduced-down pan juices, otherwise the vinaigrette will go slithering around the plate. I used smaller salmon fillets (about 4 ounces each) than suggested, which were much thinner, so they took less time to poach.

2 whole lemons
2 tablespoons fresh parsley — chopped, stems reserved
2 tablespoons fresh tarragon — chopped, stems reserved
2 small shallots — minced (about 4 tablespoons)
1/2 cup dry white wine
1/2 cup water
1 3/4 pounds salmon fillets — about 1 ½ inches at the thickest part, remove the white membrane, and cut fillet crosswise into 4 equal parts
2 tablespoons capers — rinsed and roughly chopped
1 tablespoon honey
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper

1. Cut the bottom and the top off of one lemon, and cut the lemon into 8 to 10 ¼ inch slices. Cut the remaining lemon into wedges and set aside. Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. Scatter the herb stems and 2 tablespoons of the minced shallots evenly over the lemon slices, and add the water and wine.
2. Place the salmon fillets in the skillet, skinned side down on top of the lemon slices, and set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover, and cook until the sides of the salmon are opaque but the center of the thickest part is still translucent, 11 to 16 minutes. Remove the pan from the heat and carefully remove the salmon and lemon slices to a paper towel lined plate, and cover loosely with aluminum foil.
3. Return the pan to high heat and simmer the cooking liquid until slightly thickened and reduced to 2 tablespoons, about 4 to 5 minutes. Meanwhile, combine the remaining 2 tablespoons minced shallots, chopped herbs, capers, honey and olive oil in a medium bowl. Strain the cooking liquid through a fine mesh strainer into the bowl with the herb mixture. Press the solids to extract all of the liquid. Whisk to combine and season with salt and pepper to taste. Lightly salt and pepper the salmon, and remove the lemon slices from the bottom of the salmon. Place the salmon on a serving platter or individual plates and spoon the vinaigrette over the top. Place the lemon wedges on the platter or plates, and serve.
Per Serving: 337 Calories; 14g Fat (38.7% calories from fat); 40g Protein; 9g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 177mg Sodium.

Posted in Uncategorized, on November 5th, 2011.

costcopumpkinpie

Most likely half of you already get Costco’s little magazine. If you haven’t noticed, they’ve really upped the ante with the magazine – it’s very informative these days, and I do look through it from cover to cover.

The most current issue shows a photo of Chris Kimball (from Cook’s Illustrated in Boston). They interviewed him, and he talked about how the magazine (meaning the test kitchen) buys lots of things from Costco, and he’s a frequent shopper there too. Also contained in the issue was a one-page article about pumpkin pie. Their pumpkin pie.

So, here are the Costco pumpkin pie facts – per year:

  • They make 4.7 MILLION pumpkin pies
  • They use 6.3 MILLION pounds of canned pumpkin (in #10 cans – each can holds about a quart of pumpkin puree)
  • About 4.8 MILLION pounds of sugar and spices are used
  • About 2 MILLION pounds of fresh whole eggs go into them

torn_sheetAll of the pumpkins are grown and harvested in a 700-acre area near Peoria, Illinois. About 174 truck loads of pumpkins are locally processed into the 1 million #10 cans. Those cans are shipped to all the Costco bakeries across the country. Costco made their first pumpkin pie in 1987 and sold it for $5.99. In 1993 (that’s 18 years ago!) they increased the size of the pie to 12”, but left the price the same. Yea for Costco! And did you know or ever notice that each pie weighs about 3 1/2 POUNDS! Costco pumpkin pies are just as good as I can make them, I think. You’ve read it here before, that I buy their pies every year now and I measure it up against the standard Libby’s, and I think it is right up there. Maybe not the pie crust, but the pie filling for sure.

Below is a picture of the ingredient label on Costco’s pumpkin pie. It says it contains: pumpkin, sugar, water, eggs, enriched wheat flour (wheat flour, ferrous sulfate, niacin, thiamin mononitrate, riboflavin, folic acid), canola and/or soybean oil, nonfat milk, corn syrup, contains 2% or less of the following: salt, spices, corn sugar, mono & diglycerides, modified food starch. And down below it says that yes, the pies are produced in a kitchen that also processes peanuts and tree nuts. So not safe for people with nut allergies. Picture of the label – taken November, 2017.

Posted in Salads, Veggies/sides, on November 4th, 2011.

sauteed_eggplant_salad

When you go shopping, do you always know exactly what you’re going to do with the veggies you buy? Sometimes I do, but oftentimes I have no plans, other than knowing we haven’t had [insert vegetable name here!] in awhile and I’ll make something with it. That was the case here, with 2 beautiful small globe eggplants in my refrigerator. As I’m writing this, I’m remembering that last night we went out to dinner to a local Italian restaurant and I ordered a grilled vegetable salad (small) for my entrée. It contained green and yellow squash in microscopic thin slices and two thin rounds of eggplant. And the eggplant didn’t look like it had been grilled, but perhaps it had. It was very disappointing. I was expecting some red bell peppers, some onions maybe, or even some fennel. None of those. Just zucchini and eggplant.

eggplant_globeBut, I digress. My DH is crazy about eggplant parmesan, and when we go out to dinner and it’s on a restaurant menu, he’ll very often order it. I like it too, but I know (as a cook we know these things, right?) that eggplant parmesan is usually just loaded in fat/oil because of frying the eggplant. I don’t think restaurant chefs are at all cautious about how much oil they use – and eggplant is a particularly “bad” vegetable for soaking up anything you put it in – like oil! So, when I decided to make this salad or side veggie, I tried to be very aware of how much oil I was using. And I probably did use about 4 T. Maybe a bit more. And that’s a lot, although this made enough to serve about 6 people, probably. So maybe it wasn’t all that bad after all. But I ate a lot of it – so that negates my theory! I’ve also taken the leftovers out of the refrigerator and eaten this as a snack. It was really good, obviously, if I’d do that!

So what did I do? Using a Frugal Gourmet recipe as my starting point, I followed some of his suggestions, but then I veered off and did my own thing. I salted the eggplant and let it sit for half an hour or so while I got the rest of our dinner ready. Then, I rinsed it off and dried the slices on towels (don’t use terrycloth or lint will stick to the eggplant – use a dishtowel type or paper towels). Using a large, flat nonstick skillet, I poured in about a T. of grapeseed oil (that’s my oil of choice for cooking) and sautéed the eggplant on both sides, adding another T. of oil when I turned them over. Place them on paper towels when you’re done to soak up a bit of the excess oil, if there is any. I didn’t really have much, so I put them directly onto a serving platter.

Meanwhile, I mixed up some Greek nonfat yogurt, mashed garlic, lime juice, some crushed oregano, salt and pepper and kept adding lime juice until it tasted “right,” then let it sit until the eggplant was done. If you have time, mix this up ahead of time so the garlic will permeate all of the sauce. I spread the eggplant all over the serving plate and spooned the sauce on each piece, then garnished with some fresh mint from my garden. It was very pretty, I thought. I served it just barely warm. It also is good cold. I layered the pieces into a refrigerator container and after they’d chilled, they actually can be removed fairly easily and the plate recreated, which I did a couple of nights later. As leftovers, the yogurt mixture (already spread on the eggplant) had turned a kind of icky brownish color. I suppose it absorbed some of color from the eggplant skin. Next time I’d keep the topping separate and replenish it as leftovers. Or maybe the best thing is to eat it all up in the first sitting!

What I liked: the flavor was delicious, even leftover it was still delicious. The topping is also good with the garlic and mint and lime juice. I liked it all lot.

What I didn’t like: just keep the topping separate if you think you’ll have leftovers as the topping looks unappealing after a couple of days residing in the refrigerator. Be careful about adding too much oil when you sauté it – it will soak up whatever you pour around it!

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Sauteed Eggplant Salad

Recipe By: My own concoction, but loosely based on a recipe from The Frugal Gourmet, Jeff Smith
Serving Size: 6
NOTES: If you have leftovers, scrape off the topping and refrigerate separately. It absorbs the purple/brown cast from the eggplant skin.

1 pound eggplant
1/3 cup grapeseed oil — or olive oil (approximately)
1 cup fat-free Greek yogurt
1/4 teaspoon dried oregano — crushed
1 clove garlic — mashed
1 tablespoon lime juice — freshly squeezed
Salt and freshly ground black pepper to taste
2 tablespoons fresh mint — minced, for garnish

1. Cut the eggplant in half, then slice each half into 1/4 inch planks. Lay them on a baking sheet and sprinkle both sides with salt. Set aside for about 30 minutes.
2. Rinse eggplant slices in water and dry on both sides with towels or paper towels.
3. Heat a large saute pan to medium-high and add oil. Heat until oil shimmers, then saute eggplant slices (in 2-3 batches) in the oil until golden brown on both sides and just barely cooked through. Add more oil to the pan as needed. Taste eggplant to make sure you’re not over or under cooking them. Drain on paper towels.
4. Remove slices to a platter and overlap the slices slightly.
5. Meanwhile, prepare topping: combine yogurt, garlic, salt, pepper, oregano and lime juice. Stir well, then spoon the sauce on top of the cooled eggplant. You may serve the eggplant immediately, or cover and chill. Garnish with fresh mint.
Per Serving: 125 Calories; 12g Fat (84.5% calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.

Posted in Appetizers, on November 4th, 2011.

salmon_pillows

Actually, I didn’t make these. Tarla Fallgatter made them at the cooking class here at my house atrader_joes_puff_pastry week or so ago. They looked incredibly easy, really. She did, however, make them with smoked salmon (so you don’t even have to cook the salmon since it’s smoked-cooked). But I liked these well enough that I might even try them with regular salmon. However, I think you’d need to cook the salmon before making up the filling. In either case, though, they looked very easy to put together. Yes, it’s done with puff pastry. Trader Joe’s sells it in flat boxes and you just need to defrost it well before starting on this. salmon_pillow_collageSee photo at right. It’s an 18-ounce package.

The filling is a mixture of the salmon, some goat cheese, chives, a tiny bit of egg and a little bit of cream. See, I told you it was easy. The remaining egg  is gently brushed on top of each of the little pillows.

You roll out the the puff pastry to a 12-inch square. Tarla’s instructions said she put 9 little mounds of salmon, but I see from the photo that initially she made 12. I think she removed 3 and made it 9 (see 2nd and 3rd photos). I was busy taking pictures and didn’t see her do that.

After folding over the one side of the pastry, she gently pressed her fingers around each filling mound. She cut them with a rounded-edged cutter. I don’t have blunt-edged pastry cutters, but she said a small glass would work – someone else suggested a shot glass. Yes, those would work just fine.

Once the pillows were cut out and placed on a pastry-lined baking sheet, she poked each one in the top (for steam to escape), then brushed them just on the top (not down the sides) with egg yolk. It’s important to NOT let any of the egg glaze go over the sides as that will prevent the pillow from rising properly. Tarla didn’t chill them, but the instructions say to chill for awhile before baking. Do let them cool for 5-10 minutes before serving so people don’t burn their mouths! But do serve them warm.

What I liked: very tasty – full of taste, actually. And as long as you have all the ingredients, they’re quite easy to make. It’s not like you have to make the puff pastry – just buy it. They make a very elegant appetizer.

What I didn’t like: although I liked the smoked salmon, I think maybe the regular salmon would be even better, but that’s just my personal taste.

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Smoked Salmon Pillows

Recipe By: Tarla Fallgatter, from a cooking class
Serving Size: 18
NOTES: When these were demonstrated, Tarla used smoked salmon from Trader Joe’s. And it was good, but I think I’d try it with some just barely cooked regular salmon instead. The recipe makes 18 of these little pillows, enough for two per person. You won’t use all the puff pastry – so the calorie count is off significantly. Once you’ve cut out the pillows you throw away what’s left over – about a third of it.

18 ounces puff pastry — Trader Joe’s, frozen
2 ounces goat cheese — softened to room temp
2 ounces smoked salmon — or use some flaked cooked regular salmon
1 tablespoon fresh chives — minced
1 1/2 teaspoons heavy cream
1 whole egg — lightly beaten

1. FILLING: In a small bowl combine the goat cheese, salmon, chives, cream and 1 1/2 tsp. of the beaten egg. Add a tsp. of water to the remaining egg and reserve for glazing the top of the pastry.
2. PASTRY: Unfold pastry sheet and roll it out to a 12-inch square. Cut the square in half. On one sheet mark off three 2-inch wide columns and three 2-inch wide rows (making 9 small squares) using a knife of tines of a fork. Do NOT puncture through the pastry – you’re just marking spots to put the filling. Place a rounded teaspoon of filling in the center of each square. Gently fold 2nd pastry sheet on top and press down lightly between the rows and columns for form little pillows. Press down just enough to see the mounds of filling.
3. Using a round glass (something with rounded edges like a shot glass, not sharp like cookie or pastry cutters), cut each pillow through, placing even pressure on all sides. Place each pillow on a parchment lined baking sheet. Using a pastry brush, brush the top ONLY of each pastry pillow with the remaining egg glaze. Do not allow the egg mixture to drizzle down the sides as that will prevent the sides from rising properly when baking. As you place the pillows on the baking sheet gently press the edges together to seal. Cover the tray with plastic wrap and chill for a few hours.
4. Preheat oven to 425°. Arrange the rack in the center of the oven. Poke a small hole in the center of each pillow to allow steam to escape. Place pillows on a clean (not chilled) parchment-lined baking sheet (NOT the one you used to chill them) and bake until crisp, puffed and golden, about 12 minutes. Remove and allow to cool on the pans for 5 minutes. Transfer pillows to a rack to crisp slightly. Serve while warm.
Per Pillow (this is way too high because you end up discarding at least a third of the puff pastry): 180 Calories; 12g Fat (62.5% calories from fat); 4g Protein; 13g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 110mg Sodium.

Posted in Soups, on November 2nd, 2011.

potato_fennel_soup

To tell you the truth, a potato-based soup isn’t one of my favorite things. Not that I don’t like potatoes. I do. But I don’t eat them all that much. I actually try not to eat them. And potato soup sometimes is so bland that I’d just as soon not have it. It’s like a waste of calories for me. So, I wasn’t expecting great things from this soup, made by Tarla Fallgatter, at a recent cooking class. And, in fact, when I had it just after it was made, I was under-whelmed. But because the class was held at my house, I got to keep the leftovers. This bowl shown above resided in the refrigerator for 2 days and I heated it up for my lunch. And it was really, really good. Good enough that I decided you should have the recipe. And good enough that perhaps I’ll make it one day soon on a coolish Fall day.

The soup is very simple to make. Really. It’s just apples, fennel, leeks and potatoes, almost in equal quantities, with some parsley, chicken stock, a little splash of cream, salt, pepper and butter. See? Easy. You do puree the soup in a food processor, and it’s nice if you have a little bit of reserved fennel fronds, plus a couple little chunks of fennel and apple to sprinkle on top. That’s it. Delicious. Hearty.

What I liked: comfort food. Easy to make. Do make it a day ahead, however. Remember that part.

What I didn’t like: nothing really. Flavors are subtle, perhaps, but that’s not really a detriment.

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Potato, Apple, Leek and Fennel Soup

Recipe By: Tarla Fallgatter, from a cooking class
Serving Size: 6

2 tablespoons unsalted butter
3 whole Granny Smith apples — peeled, cored and diced
2 whole fennel bulbs — finely diced (reserve some leaves for garnish)
3 cups leeks — sliced
3 pounds red potatoes — small, peeled, diced
1/2 cup Italian parsley — coarsely chopped
6 cups chicken stock
1/2 cup heavy cream
Salt and freshly ground black pepper to taste

1. Heat half the butter in a saute pan and add 3 T. of apple and fennel to the pan. Cook just until done, then set aside for garnish.
2. Heat remaining butter in a saute pan and add leeks, remaining apple and fennel. Cover the vegetables with a round (cut to fit) of parchment paper. Cook for about 10 minutes, stirring once. Do not brown this mixture, so watch the flame or heat level.
3. Remove parchment (and discard) and add potatoes, chicken stock and parsley. Cook until potatoes are tender, about 30-40 minutes, adding more stock if necessary.
4. Puree the soup in a food processor and return the soup to the pan. Add cream, salt and pepper to taste and bring to a simmer. (Ideally, make this point one day ahead to allow flavors to blend.) Divide the hot soup between 6 bowls and garnish each with some of the reserved fennel-apple mixture and fresh fennel fronds.
Per Serving: 388 Calories; 12g Fat (27.6% calories from fat); 8g Protein; 63g Carbohydrate; 8g Dietary Fiber; 38mg Cholesterol; 2222mg Sodium.

Posted in Desserts, on November 1st, 2011.

pumpkin_spice_gingerbread_trifle

Yesterday I posted the recipe for the gingerbread cake I used in this dessert. I’d made it a couple of days ahead of time since the recipe indicated it would keep for several days sitting at room temp. I like those kinds of recipes! My friend Cherrie was having a luncheon and I offered to bring something. Since she doesn’t much like making desserts, that’s what she asked for. She gave me an idea about the menu, and even suggested something pumpkin would fit well. Sure thing, I said!

I could have made pumpkin pie, but we’ll have our fill of that in a few weeks, so I wanted to make something a bit more interesting than that. Then I came upon Paula Deen’s recipe for this trifle. It was relatively easy to make and sounded wonderful. But then, I’m a real sucker when it comes to anything pumpkin. Am sure I’ve mentioned here before than pumpkin pie is my very favorite pie anytime.

Soooo, here’s what I did. Paula’s recipe called for two boxes of gingerbread mix. I could have gone that route, but I hoped maybe I’d have some leftover gingerbread if I made my own. But that was the dilemma. My last foray into gingerbread left me disappointed. But I turned to Cook’s Illustrated, and used their recipe. It was/is a real winner.

birds_dessert_powderPaula’s recipe calls for using boxed, cooked vanilla pudding. I’m not much of a fan of those boxes, at least not Jell-O brand, but I had some Bird’s Dessert Powder on my shelf. That’s it there on the right. It’s a British product, but you can find it here in the U.S. in some major grocery stores (in the international section). I always keep it on hand, as I think their powder (mix) makes a very good tasting custard pudding.

So I made up a mixture of the Bird’s (about 2 1/2 cups worth), and mixed in the spice (cardamom) and pumpkin pie filling. That was the pudding layer, although with the pumpkin mixed in, it didn’t really jell-up like a pudding – that was fine since you want it to be loose so it’ll soak into the gingerbread a bit. Then I used Cool-Whip. The recipe called for 12 ounces, but I think they may not make that size anymore, so I used a full 16 ounces in the trifle you see pictured at top.

Paula’s recipe called for added brown sugar, but I thought it was sweet enough without it, so I did alter her recipe some. You layer the gingerbread, pumpkin custard, and the Cool-Whip. Save some of the Cool-Whip for the top, then JUST before serving I sprinkled the top (and each serving if it came from down deep in the bowl) with some crushed-up ginger snaps. They added a really nice crunch to the dessert.

What I liked: how easy the dessert is to put together – as long as you have everything ready and at hand. Make the gingerbread ahead. Make the custard/pumpkin mixture ahead, then it’s a snap to layer everything. Delicious. Soft, comforting food. Love the crunch on the top from the gingersnaps.

What I didn’t like: About the only thing I’d change is I might try it with real whipped cream. In that case you’d need to make it and serve it within an hour or so. Whipped cream, the real stuff, doesn’t hold up for days on end.

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Pumpkin Gingerbread Trifle

Recipe By: Adapted from Paula Deen, Food Network
Serving Size: 10
NOTES: For the pudding layer I used Bird’s Dessert Powder (a mix) from Britain. You can find it at some grocery stores that have an international section. Bird’s makes the best close-to-ready-made cook and serve custard pudding. The crumbled gingersnaps are a real nice addition – it gives this soft cake-and-pudding mixture some good texture. Add it at the end – just before serving. If added earlier, they will get soft. As you serve the trifle some of the servings from the bottom won’t have any of the gingersnap topping, so leave some to sprinkle on those portions. You want every serving to have some of the gingersnaps.

28 ounces gingerbread mix — (2 14-oz packages)
2 1/2 cups Bird’s Dessert Mix — cook and serve (see Notes)
30 ounces pumpkin pie filling — (not pumpkin puree)
1/3 teaspoon ground cardamom — or ground cinnamon
16 ounces Cool Whip®
1/2 cup gingersnaps — crushed, optional garnish

1. Bake the gingerbread according to the package directions; cool completely. Or, make your own gingerbread. Or buy ready-made gingerbread. You’ll need about 5 cups of crumbled gingerbread (that’s a guess).
2. Meanwhile, prepare the custard and set aside to cool. Stir in the pumpkin pie filling and cardamom to the pudding. Refrigerate until ready to assembly trifle.
3. Crumble in bite-sized pieces 1/3 of gingerbread into the bottom of a large, pretty bowl. Press it down slightly. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of Cool Whip, spreading out to the edges as neatly as possible. Repeat with the remaining gingerbread, pudding, and whipped topping. Then add another layer of gingerbread, and cover top with whipped topping.
4. Sprinkle top with crushed gingersnaps, if desired. Can be served immediately, or refrigerate overnight. Trifle can be layered in a punch bowl or any other kind of bowl. Add gingersnap crumbs to servings that come from deep in the bowl since they won’t have any.
Per Serving: 685 Calories; 23g Fat (30.0% calories from fat); 7g Protein; 112g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 787mg Sodium.

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