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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 Soups, Travel, on September 22nd, 2022.

That’s my granddaughter’s freezer . . . but I made all those soups – four different kinds.

A post from Carolyn. Last week I spent in Greenville, South Carolina and one day in Blacksburg, Virginia. Daughter Sara (who posts here occasionally) and her husband John, his mother and sister and I flew to S.C. to attend a “white coat ceremony.” Their daughter, Sabrina, my granddaughter, is in medical school at the University of South Carolina/Greenville. She began classes there about 6 weeks ago. First she did EMT training, and now she’s in full-on med school classes requiring lots, lots and lots of studying.

A white coat ceremony is done for nursing students and for med school students (maybe others but I know only of those two). Sabrina was given her white coat to wear when she works at Prisma Hospital, associated with the med school. Families of the 110 students were there (from all over the world, but lots of them from South Carolina). Her undergrad was from Clemson University, 30 minutes away, and that probably helped her get into the med school in Greenville. I think there are three students from California in her class. I removed her last name from the photo, just because it’s the safe thing to do. Can you tell I’m short and she’s tall?

It was a very moving ceremony; so very proud of this sweet girl. So, I flew to Greenville four days earlier than all of the family. I stayed at a B&B about a block away from Sabrina’s apartment. I became a regular at the Publix supermarket down the street, and I spent 2+ days making soup by the gallon. Sabrina spends so much time studying that she doesn’t have much time to cook, so this was my gift to her. If I’d had bigger pots/pans I’d have made double the quantity, but she has a limited repertoire of them, so I made do with her Instant Pot and one other pan.

Since this is a food blog, you probably want to know what I made for her? These soups are favorites of mine. If you haven’t ever made any of these, you’re missing out.

Cabbage Patch Stew – after making the soup with ground beef and veggies, I prepared a batch of mashed potatoes, filled a small snack-sized ziploc with the mashed potatoes and added it inside the main ziploc (quart sized) with the soup in it.

Moroccan Harira Chicken Soup  – chicken soup in a flavorful soup with lentils, rice and garbanzos – this is one of my favorite soups that I make regularly.

Beef, Cheese and Macaroni Stoup – a Rachael Ray recipe I’ve been making for about 20 years or so. This time I made it with Italian sausage.

And lastly my dad’s Lentil Soup – my dad never cooked anything for the family except this soup and grilled burgers and steak. But it’s a regular favorite in my family now (granddaughter Taylor loved it). I used ground beef in it this time, but I often use Italian sausage instead.

There are some more pictures to share, but I’ll do it in the next post. Lots of things to do here at home when you’ve returned from a trip away.

Posted in Breads, on September 16th, 2022.

Ever wondered why there isn’t more zucchini IN zucchini bread? Read on . . .

A post from Carolyn. Not that I’ve ever spent much time philosophizing about zucchini bread, but when I read the article from Deb at Smitten Kitchen, I knew I needed to make her version. Her write-up on her blog was so funny, I LOL’d. If you need a good hearty laugh, do go to her post about it. And her starting point is why isn’t there more zucchini in zucchini bread? She decided to change that, and for now, at least, until someone else comes up with something better, I’ll be baking this one. I’m too afraid of fiddling with baked goods because of the chemistry of them – the right amount of dry to wet to leavening to baking. I’m glad Deb did!

My friend Sue (Colorado Sue) made the bread when I was visiting them in late April. Sue is careful about sugar because her husband Lynn is a diabetic now, so she used monkfruit in her version – except for the turbinado sugar on top.

Once home from my trip I located the recipe and have now made it myself. If you look carefully at the open slice of bread (pictured, on the right) you can actually see some of the zucchini peeking through. I used monkfruit golden (instead of brown sugar) and monkfruit classic (instead of granulated sugar) when I made it, and it’s just as tasty as making it with the real thing. Sometimes in desserts I can tell it has some type of artificial sugar in it (I get that cooling feeling or texture – can it be called a texture? – after chewing or swallowing) and know. With this, I couldn’t tell. That’s a real big win for my taste buds!

Make this with the real sugar or a combination of artificial ones. In either case, this recipe is a real winner.

What’s GOOD: altogether delicious bread – you can’t taste the extra zucchini, but it’s so moist. A keeper.

What’s NOT: nothing at all.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Ultimate Zucchini Bread

Recipe: adapted slightly from Smitten Kitchen
Servings: 12

2 cups zucchini — grated (13 ounces or 370 grams) packed zucchini, not wrung out, grated on the large holes of a box grater
2 large eggs
2/3 cup neutral oil — safflower(160 ml) olive oil, or melted unsalted butter [I used butter]
1/2 cup dark brown sugar — packed (95 grams) or Monkfruit golden
1/2 cup granulated sugar — (100 grams) or Monkfruit classic
1 teaspoon vanilla extract
1 teaspoon sea salt — or table salt
1 1/4 teaspoons ground cinnamon
1/8 teaspoon grated nutmeg — rounded
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all-purpose flour — (260 grams)
2 tablespoons turbinado sugar — (25 grams)

1. Heat oven to 350°F.
2. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray.
3. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined – and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined.
4. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar – don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.
5. Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.
Per Serving: 279 Calories; 13g Fat (42.0% calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 305mg Sodium; 21g Total Sugars; trace Vitamin D; 39mg Calcium; 1mg Iron; 152mg Potassium; 74mg Phosphorus.

Posted in Vegetarian, Veggies/sides, on September 11th, 2022.

SO easy to make, and so delicious. 

A post from Carolyn. I made this for my lunch the other day. My usual go-to for lunch is soup, but gosh, it’s been SO darned hot here in SoCal, that eating hot soup did not appeal. But warming up my toaster oven was easy enough and this came together in minutes. This was so good. Maybe doesn’t reach the tip-top of any broccoli dish I’ve ever made, but it sure was tasty and easy to do.

I had broccoli heads in my refrigerator – being a single person/widow, buying an entire bunch of broccoli is usually too much for me, so the broccoli head, even though more expensive, is a wiser choice. If you want to buy the bunch and have a family, well then, just double this recipe. My notes say this is an Ina recipe, but I did alter it a little bit – really I just cut up the broccoli into florets (making sure I cut off any of the wider, thicker stalk parts, tossed it with EVOO, salt and pepper, some slices of fresh garlic, roasted it in a 425°F oven for about 15 minutes. Once out of the oven I sprinkled it with shreds of Parm and pine nuts and put it back in the toaster oven for about 3 minutes. Done. Then I added the lemon zest AND lemon curls and a squirt or two of lemon juice and it was ready to eat. I gobbled up that pan full, just about. The recipe called for julienned basil – and I had some – but forgot to put it on there. Do add it if you have it available.

I also had some leftover calabacitas (one of my favorite vegetables ever) and ate those along with the broccoli. A very filling lunch. Not much protein (cheese and pine nuts, only), but I had chicken for dinner, so I was fine with my allotment of daily protein.

What’s GOOD: so easy to prepare, and takes just minutes start to finish. Really good flavor from the cheese and pine nuts. Lots of texture too. Be sure to use finely grated Parm, not big shards or shreds so you have plenty of Parm to go around. You don’t use much.

What’s NOT: nothing that I can think of.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Easy Pan-Roasted Broccoli with Parm

Recipe: Adapted slightly from an Ina Garten recipe
Servings: 6

2 pounds broccoli heads
4 garlic cloves — peeled and thinly sliced
EVOO
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons lemon zest — some grated, some in threads
2 tablespoons fresh lemon juice
3 tablespoons pine nuts — toasted
1/3 cup Parmigiano-Reggiano cheese — not shreds, but finely grated
2 tablespoons fresh basil — julienned

1. Heat the oven to 425°F.
2. Cut the broccoli into florets, leaving an inch or two of stalk attached to the florets discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.
3. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 2 tablespoons EVOO, then sprinkle with the salt and pepper.
4. Roast for 18-20 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven add lemon zest, lemon juice, pine nuts, and Parmesan. Return to the oven for 2-3 minutes until cheese is melted. Sprinkle wop with basil. Serve hot.
Per Serving: 136 Calories; 7g Fat (40.9% calories from fat); 10g Protein; 12g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 783mg Sodium; 3g Total Sugars; trace Vitamin D; 234mg Calcium; 2mg Iron; 534mg Potassium; 219mg Phosphorus.

Posted in Cookies, on September 6th, 2022.

A winner of a good cookie.

A post from Carolyn. In my recipe program, MasterCook, I have 344 cookie recipes. I’ve probably made half of them; maybe more. And, of course, I keep adding to the list. Last week I was preparing some food to ship off to my granddaughter who is in medical school in South Carolina. She’s been there for about 6 weeks now – loving it as far as I know. I’ve texted with her a few times. She studies a lot. Obviously! And although she likes to cook, she’s learning that she just doesn’t have much time to cook because of the amount of studying she must do. Fortunately, there’s a Trader Joe’s in her neighborhood. But food from home is always welcomed. I hope the cookies survive the flight across country in a box that may get thrown and tossed.

I made a batch of granola bars (with dried cranberries and walnuts). Not sure they will ever make the rotation again (they were all for her), but we’ll see what she says. They were very sticky and not as firm as I’d hoped. They were altogether too sweet for me, but then she’s young and needs nutrition in any form she can get it.

Then I made these cookies. I had started out with a recipe from Half Baked Harvest, but I altered it some. I’m not such a fan of cookies made with all brown sugar, so I used about 2/3 brown, and 1/3 regular white sugar. I’d debated about adding walnuts, but ended up not; I also reduced the quantity of chocolate chips. Otherwise, the recipe is mostly the same. Butter gets gently browned in a skillet. Be sure to use a light colored pan so you can SEE how brown the butter is getting. It goes from looking like golden melted butter to dark in a matter of about a minute. It needs to cool awhile before being added to the cookie batter.

I kept the dough in mounds (I thought they would ship better), but you can also flatten the dough on the pan too. In mounds, the cookies took about 13 minutes to bake (until golden brown). If flattened, they’d probably bake in 2-3 fewer minutes.

What’s GOOD: loved the crispy texture and taste. Good and nutritious. The chocolate doesn’t overwhelm the cookie but you know the chips are there. The browned butter adds a rich flavor. Yes, I’d make these again.

What’s NOT: nothing that I can think of . . . they’re really delicious.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Oatmeal Browned Butter Chocolate Chip Cookies

Recipe By: Adapted from Half Baked Harvest
Servings: 60

4 sticks unsalted butter
1  1/4 cups brown sugar
1 cup granulated sugar
4 large eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
4 cups oatmeal — old fashioned
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 1/2 cups chocolate chips

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool about 10 minutes.
3. In bowl of stand mixer, combine brown sugar, eggs, and vanilla, mixing until smooth. Add browned butter, then add flour, oats, baking soda, and salt. Gently fold in the chocolate. As the batch sits, it will get more firm (as the oatmeal absorbs liquid).
4. Using a scoop, make rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Bake 8 minutes. Rotate sheets and continue to bake for about 5 more minutes until are golden brown and show some dark brown around the edges.
5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Let cool completely and store in an airtight container for up to 4 days or freeze for up to 3 months.
Per Serving: 175 Calories; 9g Fat (45.9% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 112mg Sodium; 11g Total Sugars; trace Vitamin D; 24mg Calcium; 1mg Iron; 66mg Potassium; 54mg Phosphorus.

Posted in Appetizers, Miscellaneous, on September 1st, 2022.

Having made this as a dip, to eat with pita chips, I had a lot of it – and it went beautifully as a sauce with the tri-tip steak we grilled. Several guests commented how complementary it was to the meat.

A post from Carolyn. There’s been a bit of cooking and entertaining going on in my house lately. Birthdays and then Taylor’s nursing graduation. I made a batch of this dip and had plenty to serve for both events. Happy coincidence. I made the grilled tri-tip for both parties (mostly different people) and this dip, although maybe not the most appetizing color, is really delicious.

The recipe has been in my arsenal for a long time – I might have made it years ago – before I started writing a blog. It’s a Phillis Carey recipe. And I’ll just say – it’s super easy to make. It’s a sour cream based dip but also contains red wine vinegar, some oil, a little brown sugar, garlic, fresh ginger, cumin and salt. The most time consuming thing about this is soaking the dried ancho chiles in boiling water for about 20-30 minutes.

Pasilla Chili Peppers in Bulk | Buy Dried Ancho Peppers There’s a picture at left of some ancho chiles (or chilies). They’re a very dark red/brown. They’re a pasilla/poblano chile that’s been dried. They have tons of flavor, but not much heat. I keep them on hand – although the food experts say if you haven’t used them in a year, buy new ones. I’ve never done that — I have dried chiles that are 5 years old and they seem fine to me. Use  your own judgment.

Anyway, once you have soaked the chiles, you mix up the ingredients in the food processor, then chill for several hours to allow the flavors to blend. Serve with tortilla chips, with veggie strips, crackers, or as a sauce for grilled meat (shrimp also recommended).

What’s GOOD: so easy to make. Just have dried chiles and sour cream on hand and you will likely have all the other ingredients. Great also as a sauce to grilled meat. It’s not hot – it has a little bit of heat and a lot of flavor.

What’s NOT: nothing, as long as you have the dried chiles on hand.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Ancho Chile Dip/Sauce

Recipe By: Phillis Carey, about 2005
Servings: 6

3 whole dried ancho chiles — (remove stems and seeds after soaking)
1 cup sour cream
1/4 cup red wine vinegar
1/4 cup vegetable oil
2 tablespoons light brown sugar
2 cloves garlic — minced
1 tablespoon minced fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon salt

1. Place dried chilies in a small bowl and cover with boiling water. Let stand for 20-30 minutes and then drain well. Remove stems and seeds. Tear the chiles into 1″ pieces.
2. Add all ingredients to a food processor and buzz until smooth. This dip will keep 4 to 5 days in refrigerator. Serving ideas: Great with sliced vegetables, with tortilla chips or as a dip for shrimp but also good used to garnish for quesadillas or taquitos. And makes a great sauce to go with steak or a grilled beef something (marinated tri-tip). Garnish bowl with one dried ancho chile, to help identify what it is.
Per Serving: 159 Calories; 15g Fat (85.2% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 205mg Sodium; 4g Total Sugars; 0mcg Vitamin D; 39mg Calcium; trace Iron; 59mg Potassium; 28mg Phosphorus.

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