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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 Chicken, on April 28th, 2023.

So good! There’s spicy sauced chicken underneath, then a thin layer of slowly browned onions, some mint and cilantro, then a layer of saffron rice on top with more onions and herbs.

A post from Carolyn. Ever had biryani? That’s beer-ee-yahn-ee for the uninitiated! If you want to know more, click on that link to wikipedia and you’ll learn everything you’ve ever wanted to know about biryani with its different spellings, variations and origins. My relative Janice (my daughter-in-law Karen’s sister) sent the recipe to me and I decided to augment it and to prepare it differently because I had about a half a chicken from a whole roasted one I’d done a few days before. Janice had made a couple of alterations when she made it, and I made even more, but the flavor basis of this dish is the same.

I love Indian food, and have learned over the years that the dishes from Hyperabad are considered the best of the best (it’s the region of India known for its haute cuisine). This is one. Anything that resembles butter chicken or chicken khorma is at the top of the list for me. This one is different in several ways: (1) it uses saffron rice; (2) it layers the chicken on the bottom, rice on the top (not served side by side on the plate); (3) those browned onions are just the bomb; and (4) the layer of herbs in the middle just add to the flavor profiles.

The original recipe has you cook the well-marinated chicken thighs in a heavy-duty pan (like a Le Creuset) with the hot rice on it – the rice that’s just partially cooked and spooned all over the top of the chicken. It’s a very different way to make this – only partially cooking the rice so it finishes cooking once it’s put into the heavy pan with the chicken. Obviously I couldn’t do that with mine since I had already cooked chicken and didn’t want to cook the daylights out of it even more. So I needed to improvise a lot.

There below is the chicken in the sauce. Uncooked. Ready to be adorned with the rice component. Although the chicken in it is cooked, it’s just that the sauce wasn’t cooked. The only cooking it underwent (is that a word?) was in the oven or microwave.

I still marinated the cooked chicken in the “marinade” and let it sit in the refrigerator for 2 days. That gave it ample time to let all that flavorful yogurt spicy sauce with kashmiri chili powder in it to seep into the meat. Then I prepared the rice, using the directions provided, but I cooked it almost to done with just a tiny bit of bite to the rice. I also cooked up those super-browned onions (easy, just cook them long and slow in olive oil).

Once I was ready to put together my casserole I spooned it into the baking dish (above), and spread it out. Then I added some of the browned onions and fresh herbs (cilantro & mint), then I put a rice layer on top. It had a lovely yellow color from the turmeric in it, and also from the saffron. The remaining onions were added on top. At this point I could have baked the casserole in the oven for about 30-35 minutes, but I decided to take a shortcut and microwave it. Actually what I did was heat up the chicken layer first, then added the hot rice on top and returned it to the microwave for about a minute. The garnishing herbs went on top and I chowed down. Oh so delicious.

What’s GOOD: the flavors in this dish are just over the top. Creamy, flavorful, just a bit of heat from the kashmiri chili, the texture of the rice, the lovely hint of mint and cilantro. Divine. This recipe is a keeper.

What’s NOT: nothing whatsoever. I’ll be making this again soon.

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

* Exported from MasterCook *

Chicken Biryani Cassserole

Recipe By: Adapted from My Food Story blog and by my relative, Janice. And then adapted further by me.
Servings: 4

BROWNED ONIONS:
2 whole yellow onions — halved, sliced
1/3 cup vegetable oil
CHICKEN:
3 cups cooked chicken — chopped in cubes or shredded
3/4 cup yogurt
1/4 cup tomato puree — or tomato paste (use a bit less)
1/4 cup vegetable oil
3 cloves garlic — finely minced
2 teaspoons fresh ginger — grated
1 tablespoon kashmiri chili powder
1/2 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon garam masala — ground to a powder
2 tablespoons onions — well browned
1 1/4 teaspoons salt
1/4 cup milk — or heavy cream
SAFFRON MIXTURE:
2 tablespoons hot milk
10 saffron strands — (10 to 15)
RICE:
2 cups basmati rice
6 cups water
2 tablespoons salt
1 whole bay leaf
6 whole cloves
1/2 teaspoon ground cumin
2-3 cardamom pods
GARNISHES:
1 cup mint
1 cup cilantro — chopped
crispy brown onions from above
Add a little chicken broth if needed to the casserole.
Serving: black sesame seeds (optional), onion raita or plain raita (optional) or plain yogurt

1. ONIONS: pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. Over a medium flame, shallow fry the onions for 15 minutes until they are a deep golden brown, without burning them. Drain them on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burned onions will add a bitter flavor to the biryani. You can also use store bought fried onions/ shallots which are easily available in some supermarkets, Indian and Asian stores.
2. CHICKEN: Mix together all the ingredients under chicken and marinate for at least two hours or up to 2 days.
3. SAFFRON: When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.
4. RICE: Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for about 15 minutes (until barely tender) and drain completely. Remove the whole spices in the rice.
5. CASSEROLE: If the chicken mixture is very thick, add a bit of milk or cream to thin it enough to loosen it. In a large casserole dish, pour the chicken and spread out evenly. Scatter half the onions all over the chicken, and then sprinkle half the cilantro and mint leaves. Next layer the rice all over the top, and in the end drizzle saffron milk over the rice. Then scatter the remaining onions over the top. You may heat this in the microwave (covered) for 5-8 minutes or bake in a 325°F for about 35 minutes until the chicken mixture on the bottom is fully heated through. Do not let the rice dry out – so you may need to cover the casserole with foil. If you’re in a mighty hurry, heat just the chicken in the casserole in the microwave, then add onions and herbs, then add the hot rice to the top, and finish with the garnishes. Heat in the microwave for 1-2 minutes maximum and serve.
6. Scatter the remaining mint and cilantro. Serve hot, digging the spoon deep to get all the layers. Serve with raita or additional yogurt.
Per Serving: 744 Calories; 40g Fat (48.0% calories from fat); 60g Protein; 36g Carbohydrate; 5g Dietary Fiber; 153mg Cholesterol; 4378mg Sodium; 5g Total Sugars; trace Vitamin D; 164mg Calcium; 6mg Iron; 853mg Potassium; 497mg Phosphorus.

Posted in Chicken, on April 14th, 2023.

If you’ve stopped trying to make turkey meatloaf because it just didn’t hit a flavorful high note, you might want to try this one from Ina Garten.

A post from Carolyn. A few weeks ago my good friend Linda T came to visit me out in Palm Desert. We had a lovely, quiet weekend together, and she made dinner one of the nights. She made this, Ina’s turkey meatloaf. What’s interesting about this is that it doesn’t have lots of herbs (it uses only thyme) or other things (flavor tricks) to make it tasty. It just IS flavorful. I was surprised how good it was. Linda’s been making this for a long time and has changed just a few things about Ina’s recipe.

Now, Ina’s recipe calls for making enough to feed a small army (5 pounds of ground turkey breast). Half that recipe (the picture above) is enough to feed at least 6 people. Halving recipes is sometimes problematical, so Linda has adapted the recipe just slightly – she adds a little more bread crumbs (sometimes she uses fresh bread crumbs, not dried), more tomato paste, and she uses a bit more egg. And, we decided that using a bit more ketchup on the top was in order. In my opinion, the ketchup on the top of the meatloaf is essential – it adds a little sweetness and tang.

There are lots of onions in this (you can see the onions in the raw meatloaf picture above) – two large onions are sauteed in olive oil for awhile until they’re very limp and translucent, along with the herbs, salt and pepper. That mixture needs to be cooled to room temp before mixing in with the ground turkey, Worcestershire, bread crumbs, some chicken broth (which likely helps keep it moist) and eggs. The meatloaf is shaped into a long, not very tall loaf, baked on a rimmed sheetpan in a 325°F oven. Ina’s recipe (with that 5 pounds of meat) suggests 1 1/2 hours baking time. A big casserole dish of hot water was placed underneath the meatloaf – Ina says that helps the meatloaf to not develop a crack in it. I think Linda started taking the temperature after about an hour – cook until it reaches 160°F inside the meatloaf. Then the meatloaf rests a few minutes before you slice it into thick pieces to serve. You could serve extra ketchup at the table if desired. Thanks, Linda, for a great new recipe.

What’s Good: everything about this was wonderful. We froze the leftovers so I haven’t enjoyed any of them yet. Ina suggests slices make great meatloaf sandwiches. That reminds me of my childhood: my dad used to love meatloaf sandwiches. This recipe is a winner.

What’s NOT: nothing really. You can’t expect a turkey meatloaf (albeit a really tasty one) to have the same flavor as a beef meatloaf. The texture just will never be similar – turkey meat is very tender while beef is more chewy, and has a lot more fat in it also, which contribute to more/different flavor.

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

* Exported from MasterCook *

Turkey Meatloaf – Ina Garten

Recipe By: Adapted slightly from Ina Garten
Servings: 5 (maybe 6)

1 large yellow onions — chopped
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
3 tablespoons Worcestershire sauce
3/8 cup chicken stock
1 1/2 tablespoons tomato paste
2 1/2 pounds ground turkey — breast meat only
1 cup dry bread crumbs — plain, not seasoned
2 large eggs — beaten
1/2 cup ketchup

1. Preheat oven to 325°F.
2. In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
3. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/4 hours until the internal temperature is 160°F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.
Per Serving: 526 Calories; 23g Fat (40.0% calories from fat); 51g Protein; 28g Carbohydrate; 2g Dietary Fiber; 232mg Cholesterol; 1161mg Sodium; 9g Total Sugars; 1mcg Vitamin D; 118mg Calcium; 5mg Iron; 862mg Potassium; 557mg Phosphorus.

Posted in Desserts, on April 7th, 2023.

Yet another rice pudding, you ask? It was so different I had to try it.

A post from Carolyn. This recipe came from Southern Living. What intrigued me was the sauce and garnish you put on top. It’s got butter, brown sugar, raisins, and rum in the sauce, then some toasted almonds sprinkled on top. It’s the sauce here that makes it.

The pudding itself is straight forward – the only unusual thing is that you toast the rice in a skillet first. The recipe called for using a cast iron skillet. I used a different pan, but it accomplished the same thing. This stovetop version is not as rich as the rice pudding I made a couple of months ago (that I still think is the best rice pudding ever). And I professed then that THAT recipe was my be all-end all of rice puddings. How fickle I am. I like Southern Living recipes (I subscribe to the magazine even though I don’t live in the South). The pudding itself is not as sweet as some – mostly because you add the sweet sauce on top. I’ve adjusted the recipe just slightly to add a tad more sugar to the pudding and a bit less in the sauce. I still have some of the sauce left – it’s scrumptious warmed up and spooned over vanilla ice cream.

What’s GOOD: It’s a good pudding – maybe not the very best out there (the one made with half and half is better tasting, but oh, the fat calories on that are over the top), but it’s good. I loved the sauce – it “makes” the dish altogether. It would be very blah without the sauce, so don’t think you can just make the pudding and forget the topping because a lot of the sweetness is in the sauce, and you want it mixed into every spoonful you eat.

What’s NOT: really, nothing that I can think of. I still prefer the other one (see link in second paragraph above), but this one is different and very pretty when serving.

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

* Exported from MasterCook *

Stovetop Rice Pudding

Recipe By: Southern Living magazine
Servings: 7

PUDDING:
1 1/2 tablespoons unsalted butter
1/2 cup Arborio rice
3 1/2 cups whole milk
1/2 cup heavy whipping cream
1/3 cup packed light brown sugar
1/2 vanilla bean pod — halved lengthwise
1/4 teaspoon kosher salt
2 large egg yolks
BUTTERED RUM RAISIN SAUCE:
1/2 cup golden raisins
1/3 cup dark rum
1/3 cup packed light brown sugar
1/2 tablespoon water
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
2 tablespoons unsalted butter — cut into 2 pieces
3 tablespoons sliced almonds — toasted

1. Melt butter in a large (12-inch) cast-iron skillet over medium. Add rice, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add whole milk, heavy cream, brown sugar, vanilla bean, and kosher salt; bring to a simmer over medium, stirring often. Reduce heat to medium-low to maintain a steady simmer. Simmer, stirring often, until rice is tender and mixture has thickened, 30 to 35 minutes. Remove from heat; discard vanilla bean.
2. Beat egg yolks with a whisk in a medium bowl. Ladle in about 1/2 cup of the hot pudding mixture, whisking constantly to temper the eggs. Pour warmed egg mixture back into skillet. Stir mixture constantly until well combined, about 1 minute. Let cool slightly, about 10 minutes. (Pudding will continue to thicken as it cools.)
3. To serve warm, divide pudding evenly among individual servings. Spoon Buttered Rum Raisin Sauce evenly over the bowls; sprinkle with almonds. To serve chilled, transfer pudding to an airtight container and place plastic wrap directly on the surface. Chill until cold, about 3 hours. Top with warm Buttered Rum Raisin Sauce and almonds.
4. SAUCE: Stir together golden raisins and rum in a small saucepan with a tight-fitting lid. Bring mixture to a simmer over medium; cover, and remove from heat. Let stand until raisins are plumped, about 30 minutes. Uncover saucepan, and stir in sugar, 1 tablespoon water, salt, and cinnamon. Bring mixture to a simmer over low, stirring often to dissolve sugar. Let simmer, undisturbed, for 1 minute. Remove from heat; stir in butter, 1 tablespoon at a time, until sauce is thick and glossy. Transfer sauce to an airtight container, and chill until ready to use, up to 4 days. To reheat, place sauce in a microwavable bowl and microwave on HIGH until hot, about a minute or two.
Per Serving: 363 Calories; 18g Fat (47.7% calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 317mg Sodium; 34g Total Sugars; 1mcg Vitamin D; 189mg Calcium; 1mg Iron; 310mg Potassium; 160mg Phosphorus.

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