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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in Cookies, Desserts, on August 4th, 2023.

Cute little bites – shortbread layers and a luscious chocolate filling in between.

As it happened, I made these in a slightly smaller Pyrex baking dish than I should (like an 8×11?) . . . so these delicious bites were taller (thicker) than intended. If you make it in a 9×13 as you’re supposed to, they’d be a better proportion of shortbread cookie type layers and the delicious chocolate layer. These disappeared in a hurry. I gave some to a neighbor, a friend, another friend who just lost his wife, then the last few just kind of disappeared, period.

These are easy to make. First you melt the chocolate chips, cream cheese, and evaporated milk in a heavy-duty saucepan or a double boiler. If using a saucepan, watch carefully so the chocolate doesn’t burn on the bottom. Once everything is melted, remove from the heat, add walnuts and almond extract, and set aside to cool a bit. Then make the pastry layer (flour, sugar, butter, eggs, walnuts and almond extract – which I added because I like almond flavoring). Half of it is pressed into the bottom of a greased 9×13 pan. Then pour over the chocolate layer and spread it out to cover. Then the crumbs of the remaining pastry layer are sprinkled over the top. Then it’s baked for 35-40 minutes until the top is golden brown.

Easy. Let the bars cool until they’re cut-able, then store in the refrigerator. Warm to room temp before serving. They freeze well. This recipe came from a P.E.O. California cookbook my friend Cherrie gave me – it was submitted by Collette, from a P.E.O. chapter in Morgan Hill (that’s here in California).

What’s GOOD: everything about these were good. Loved the layers. Loved the chocolate. Easy to make. For me, this recipe is a keeper.

What’s NOT: nothing in particular; loved these.

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

* Exported from MasterCook *

Chocolate Layer Bars

Recipe By: Collette R, Chapter WJ, Morgan Hill, CA, P.E.O.
Servings: 36

2 cups chocolate chips
8 ounces cream cheese
2/3 cup evaporated milk
3 cups unsifted flour
1 1/2 cups sugar
1 cup butter — softened
2 large eggs
1 cup walnuts — chopped
1/4 teaspoon almond extract — optional

1. Combine chips, cream cheese and evaporated milk in medium saucepan or double boiler. If using a saucepan, watch carefully so the chocolate doesn’t burn on the bottom. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat.
2. Stir in walnuts and almond extract and set aside.
3. Combine remaining ingredients in large mixing bowl; blend well with mixer until mixture resembles coarse crumbs.
4. Press half of mixture in greased 9×13 pan. Spread with chocolate mixture. Sprinkle remaining crumble on top. Bake at 375 for 35-40 minutes or until golden brown.
Per Serving: 239 Calories; 15g Fat (54.5% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 118mg Sodium; 14g Total Sugars; trace Vitamin D; 44mg Calcium; 1mg Iron; 103mg Potassium; 75mg Phosphorus.

Posted in Beef, Soups, on July 27th, 2023.

Need a quick, easy soup – even if it’s summer – taco soup is always welcome.

It’s been a few weeks ago that I made this, but I recall that I was in a hurry to get it done – so I perused some online recipes for quick taco soup, and came up with this variation. It has all of the usual ingredients (although I added celery – not sure that’s an authentic addition to taco soup, but I like celery, what can I tell you?) and a shortcut of using a packet of dry taco mix. First I sauteed onion and celery, then added garlic, chopped red bell pepper, a chopped up poblano pepper, the package of taco seasoning mix, a punch of ground cumin (because I like it a lot). Then I added a package of ground beef (you could use ground turkey or one of the non-meat substitutes, or it could be vegetarian easily enough without any protein added). Once it was no longer pink, and separated into lots of little bite-sized pieces, I added tomato sauce, a can of tomatoes and pinto beans. And some water. It simmered for a grand total of 30 minutes. Done. You could make this in the Instant Pot – but the sauteing of the various veggies and the beef would take longer, but probably under pressure it would be done in 8 minutes.

Garnishes are optional – but they help – I used cilantro, sour cream, green onions for sure. The second time I had it I added a few crumbled tortilla chips and some bell pepper. Any of those work – whatever suits your family’s preferences.

It was better the next day – soups always are. And what I didn’t eat in the first three days I froze for another quick meal another day.

What’s GOOD: only that it was finished in about an hour – the prep work did take a bit of time, but some of it can be done while the initial sauteing is being done. Easy soup. It didn’t have time to develop a lot of complex flavors – a simple soup, cooked in a jiffy.

What’s NOT: nothing really – it isn’t going to win any blue ribbons at the fair, but I was happy I got it done in under an hour and provided a bunch of meals afterwards.

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

* Exported from MasterCook *

Easy Ground Beef Taco Soup

Recipe: From a variety of online recipes
Servings: 8

1 tablespoon EVOO
1 large red onion — chopped (or yellow onion)
1 1/2 cups celery — chopped
3 cloves garlic — minced
1 1/2 cups red bell pepper — chopped
1 whole poblano pepper — stemmed, seeded, chopped
1 package taco seasoning mix
1 tablespoon ground cumin
1 pound lean ground beef
16 ounces tomato sauce
12 ounces canned diced tomatoes — undrained
15 ounces canned pinto beans — undrained
1 cup water — used to rinse out the cans then add to the pot
GARNISHES: sour cream, chopped cilantro, shredded cheddar cheese, minced red bell pepper, green onions and/or tortilla chips

1. In large Dutch oven warm the EVOO, then add onion and celery. Saute for 4-6 minutes until softened. Add garlic, bell pepper, poblano pepper, taco seasoning mixture, ground cumin and continue to cook for 3-5 minutes.
2. Add ground beef and use implement to break up the meat. When all the pink is gone, add tomato sauce, diced tomatoes and pinto beans. Bring to a simmer and bubble away for about 5 minutes. Taste for seasonings. Continue to simmer for 30 minutes.
3. To serve, scoop about 1 cup into a soup bowl and serve with optional garnishes.
Per Serving: 193 Calories; 6g Fat (25.4% calories from fat); 17g Protein; 20g Carbohydrate; 6g Dietary Fiber; 35mg Cholesterol; 310mg Sodium; 7g Total Sugars; trace Vitamin D; 81mg Calcium; 4mg Iron; 827mg Potassium; 217mg Phosphorus.

Posted in Beef, Pork, Veggies/sides, on July 21st, 2023.

There are SO many recipes out there in the ‘verse for meatloaf. How do you choose?

My friend Dianne and I hosted a PEO fundraising event awhile back and did a menu from Erin French’s cookbook, The Lost Kitchen. I already posted the cocktail we made, the Cider & Rosemary Prosecco Cocktail, and in the photo for the cocktail was a cute little board with the whole menu on it. Here’s the next set of recipes.

We’re talkin’ meatloaf here. So, can I say this meatloaf is all that different from others? Well, yes and no. What’s different: quite a lot of carrots, a lot of shallots, pecorino cheese (that’s certainly different!) and more than a usual amount of bread cubes. Listening to podcasts, or reading articles about meatloaf, more and more chefs reveal that they use a lot of bread in their meatloaf – because it makes it tender. I don’t think my mother used any bread or breadcrumbs in her meatloaf. I might have used a little bit in my old tried and true meatloaf. Hence my old standby is kind of a firm, very firm chunk of meat. I definitely like this better, despite not really wishing I have to add carbs to make it tender. But hey, if it tastes better, then yes, I guess I’ll have to incorporate this into recipes from now on.

Erin suggested a variety of sides to choose from (including just mashed potatoes) but I thought the parsnips would be a different side not many people would make themselves. Many of our guests had NEVER had parsnips before – some didn’t even know what they looked like. They’re shaped like big carrots, but they’re a kind of off-white color. They’re quite hard to cut, but become tender when they cook. They’re naturally sweet – not as sweet as sweet potatoes, but still they have a lot of natural sugar in them. Trader Joe’s carries them now and then – I guess when they’re in season. Particularly around the holidays.

The glaze on the meatloaf is a ketchup based one (with brown sugar and Dijon added). I love the topping – wanted some of it with every bite. And I wanted a bit of parsnips with every bite too. Make plenty – you’ll be surprised how well it goes with meatloaf.

All of our guests raved about both dishes and wanted the recipes. We got to talking about meatloaf and many at our table had their own little twists that became family favorites. It was decided that next year Dianne and I are going to do a meatloaf cook-off. She’s going to make two types and I’m going to make two types (all four of them different) and we’ll have sides and a dessert. Maybe we’ll include Ina Garten’s turkey meatloaf in the mix too — not sure. It’s excellent, but I think we’d be comparing apples and oranges to choose between and try to compare a beef/pork meatloaf with a turkey one.

Really, I loved Erin’s Dad’s meatloaf. It WAS very tender, and tasty from the added carrots, shallots and Pecorino  – and the bread! The recipe below makes two big loaf pans of it – you could easily halve it, though. I’m sure portions would freeze easily, however! And the parsnips were a big hit. I have loved parsnips ever since I first tried them in England many years ago. They’re a standard side dish in British cuisine. You don’t have to do much to them to make them delicious – this with butter and heavy cream. Yummy.

What’s GOOD: Loved the meatloaf and the parsnips. The additions in the meatloaf make for a very tender loaf – more tender than usual. And the parsnips are such a lovely sweet surprise. And they go so well with meatloaf. Both recipes are keepers.

What’s NOT: the meatloaf does take a bit of prep (you could use a food processor to hasten the process) but so worth it. Parsnips are a cinch.

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

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

* Exported from MasterCook *

Erin French’s Dad’s Meatloaf

Recipe By: Erin French, The Lost Kitchen Cookbook
Servings: 10

1 1/2 pounds ground beef
1 1/2 pounds ground pork
3/4 cup grated carrots
1/2 cup chopped shallots
1/2 cup pecorino cheese — grated
2 cups bread cubes — (1/2-inch-diced) such as sourdough
2 tablespoons fresh thyme leaves
2 large eggs
1/2 cup whole milk
2 teaspoons kosher salt
6 twists pepper — (pepper grinder style)
SAUCE:
1/2 cup packed light brown sugar
3/4 cup ketchup
1 tablespoon Dijon mustard

1 Preheat the oven to 375°F.
2. In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
3. For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.
4. Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve. Ideally, serve with parsnip puree on the side.
Per Serving: 340 Calories; 15g Fat (38.7% calories from fat); 30g Protein; 22g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 797mg Sodium; 17g Total Sugars; trace Vitamin D; 71mg Calcium; 3mg Iron; 576mg Potassium; 298mg Phosphorus.

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* Exported from MasterCook *

Parsnip Puree

Recipe By: Erin French, The Lost Kitchen Cookbook
Servings: 8

3 pounds parsnips — peeled, roughly chopped
Salt
4 tablespoons unsalted butter
1/2 cup heavy cream — warmed

1. Put parsnips in medium saucepan, add cold water to cover, and seasonw ith salt. Bring to a boil, then reduce heat so the water simmers, and cook until just fork-tender, about 20 minutes.
2. Drain parsnips and transfer to a food processor. Add butter and pulse until melted. Pour in cream and process until very smooth. Taste and add salt if needed, though if your cooking water is well seasoned, you probably won’t need more. Serve immediately or keep warm in a double boiler. Can also be made a day ahead and reheated in the microwave oven – be sure the center of the mound of parsnips is hot.
Per Serving: 229 Calories; 12g Fat (43.8% calories from fat); 3g Protein; 31g Carbohydrate; 8g Dietary Fiber; 32mg Cholesterol; 22mg Sodium; 9g Total Sugars; trace Vitamin D; 73mg Calcium; 1mg Iron; 654mg Potassium; 131mg Phosphorus.

Posted in Breads, Brunch, on July 16th, 2023.

Another sensational recipe from my friend, Linda T. It’s an Ina recipe, and so worth putting into your recipe treasure chest.

My friend Linda T is a marvelous cook. And she’s so tickled when one of her recipes appears here on the blog. So I’m delighted to share this recipe – which – as I type up this post – I’m going to make in the next few days for one of my book groups as they’re coming to my house, and I’m reviewing Geraldine Brooks’ book Horse. Such a wonderful and powerful book, by the way. I wrote up a review of it on the sidebar if you’re interested.

It was a month or so ago, and I stopped to visit with Linda on my way to my daughter Sara’s. As it turned out, Linda invited Sara to come too, and we enjoyed some of this wonderful breakfast cake and some coffee as we chatted and visited. Linda has had a lot of health problems in the last couple of years, and now her puppy has had some challenges too. I’d told Linda not to make or bake anything, but she doesn’t listen to me!! In this case, I’m glad she didn’t because this recipe is such a keeper.

In describing this, I’d say this is a cake disguised as a breakfast bread. Disguised in that it’s as pillow-tender as the tenderest of dessert cakes, but with the blueberries in it, you can serve it for breakfast and feel like you’re eating something that isn’t so decadent. You could make this for a dessert too – it works for either. Sara and I both had second helpings. The batter (picture at right) is straightforward (except it has ricotta cheese in it – do buy full fat). Half of the blueberries are folded into the batter, then it’s poured into a springform pan and the remaining berries are sprinkled judiciously all over the top, pressing them very lightly into the batter surface. Linda served this when it was still warm. Can I just say, it was sublime. And so pretty with the dusting of powdered sugar on top.

What’s GOOD: everything there is is good about this breakfast cake. So tender. So delicious. Nice, rich flavor (the little bit of lemon zest is nice in it too). It’d be delicious as a dessert too. If you can, serve it warm – Linda did. Ina Garten is a wizard in the kitchen.

What’s NOT: nothing that I can think of. Altogether a keeper of a recipe!

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

* Exported from MasterCook *

Blueberry Ricotta Breakfast Cake

Recipe By: Ina Garten, from her cookbook, Go-To Dinners
Servings: 6-8

10 tablespoons unsalted butter — (1 1/4 sticks) at room temperature
1 cup granulated sugar
3 extra large eggs — at room temperature
1 cup ricotta cheese — use full fat
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1 teaspoon lemon zest — grated
1 1/4 cups all-purpose flour
1 tablespoon baking powder
Kosher salt
2 cups fresh blueberries — 12 ounces, divided
Sifted confectioners’ sugar for dusting on top

NOTE: If using large eggs, use four eggs.
1. Preheat the oven to 350°F. Grease and flour a 9-inch round springform pan, shaking out any excess flour.
2. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed. With the mixer on low, add the eggs one at a time, mixing well after each addition. Add the ricotta, sour cream, vanilla, and lemon zest and mix well. (The batter will look curdled.)
3. In a small bowl, stir together the flour, baking powder, and 1 teaspoon salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated. With a rubber spatula, fold two thirds of the blueberries into the batter. Transfer the batter to the prepared springform pan and smooth the top. Scatter the remaining blueberries on the cake, pressing them lightly into the surface.
4. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool in the pan for 15 minutes. Remove the sides of the pan and lightly dust the top with the confectioners’ sugar. Serve warm or at room temperature.
Per Serving: 534 Calories; 27g Fat (45.1% calories from fat); 10g Protein; 64g Carbohydrate; 2g Dietary Fiber; 177mg Cholesterol; 272mg Sodium; 39g Total Sugars; 1mcg Vitamin D; 288mg Calcium; 2mg Iron; 208mg Potassium; 390mg Phosphorus.

Posted in Breads, Desserts, on July 14th, 2023.

Always on the lookout for a new use for my home grown Meyer lemons. This one is a real winner.

This recipe came from The Splendid Table. I don’t recall if the author of the recipe, Paul Hollywood (that very handsome man on The Great British Bake Off) was interviewed about this cake or whether I happened to be at the website looking for something else. Either way, I’m so glad I downloaded it and then made this cake. You’ve heard me say that when someone writes (or says) prosaic words, I pay attention. Paul said this: This is my favorite cake of all time. Could you resist making it after hearing those words? Not me!

This cake is divine. Just absolutely divine. All I wanted was more of it. I think the Brits call that more-ish. Yup, it qualified on all counts. My Meyer lemon tree doesn’t have many lemons on it at the moment, but new ones are in development, so it won’t be long before I have more. My tree is very pokey – i.e., you can seriously damage your arms trying to reach inward to grab a lemon. You almost need one of those long, long gloves vets use for handling some wild animals. Anyway, I did have some lemons available and I had house guests who devoured this bread in no time flat (with me helping along the way too).

The cake was so easy to make – get the ingredients out and measured before you begin. I have a bread pan that has grooves (very light ones) so nothing sticks to it; but I still used the parchment, which makes it very easy to remove from the pan. I’ll just say -again – this cake is really tender, so getting it out of the pan without the parchment might not turn out well.

You use a hand-held mixer – the immersion blender type, but with the whisk attachment. Made it so easy to combine the ingredients in a medium bowl and pour it into the prepped pan. While it bakes make the drizzle (lemon juice and sugar). While the loaf is still hot (and in the pan, still), poke many tiny holes in it and slowly drizzle the cake with the mixture – it soaks in easily enough. If you want to be fancy, sprinkle confectioner’s sugar on top just as you serve it. If you left it on the cake for long it would dissolve into the top and you wouldn’t see it at all; hence, do that at the last minute.

What’s GOOD: everything was wonderful about this cake. So lemony. So very tender – the tenderest of loaf cakes. Truly it’s a cake rather than a bread, even though it’s made in a bread pan.

What’s NOT: I sure can’t think of anything – only that you’ll be out of it in a jiffy – it’ll get eaten up way too soon. My advice: make two.

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

* Exported from MasterCook *

Lemon Drizzle Cake

Recipe By: Paul Hollywood, Great British Bake Off
Servings: 12

12 tablespoons butter — softened, plus extra to grease the pan
3/4 cup superfine sugar — PLUS 2 tablespoons
Finely grated zest of 2 lemons
3 large eggs
1 1/3 cups all-purpose flour — (175g)
2 1/2 teaspoons baking powder
A pinch of fine salt
2 tablespoons whole milk — approximately
DRIZZLE:
Juice of 1 lemon
2 tablespoons granulated sugar

NOTE: If you don’t have superfine sugar, run/pulse granulated sugar in a food processor for quite a long time until the sugar is like fine sand.
1. Heat oven to 350°F. Grease and line a 2-pound (1kg) loaf pan with parchment paper.
2. In a large bowl, beat the butter, sugar and lemon zest together, using a hand-held electric whisk, until the mixture is very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and salt and mix until smoothly combined. Add just enough milk to achieve a dropping consistency.
3. Spoon the mixture into the prepared loaf pan and gently smooth the surface to level it. Bake for 45–50 minutes or until a skewer inserted into the center comes out clean.
4. Once you’ve removed the cake from the oven, make the drizzle topping: mix the lemon juice and sugar together in a small pitcher. While the cake is still warm, use a toothpick to prick holes all over the top of the cake then trickle over the lemon drizzle. Leave to cool completely in the pan before removing. Cut in slices to serve.
Per Serving: 228 Calories; 13g Fat (50.1% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 186mg Sodium; 15g Total Sugars; trace Vitamin D; 86mg Calcium; 1mg Iron; 39mg Potassium; 140mg Phosphorus.

Posted in Beef, Grilling, on July 7th, 2023.

So I understand, tri-tip isn’t a cut of meat available everywhere. Maybe you can ask for it at the meat counter?

What is it, you ask? Tri-tip is a triangular cut of beef cut from the bottom of the sirloin. Which means it’s not super tender to begin with. It’s an odd shape – kinda-sorta triangular in shape, hence the name. The narrower end tends to cook too much (because it’s thinner) so you have to cook the meat for the thicker center portion. Which is what we did here.

This was a big dinner I did a year ago – and totally forgot about it – about posting it. I think it was a celebration of my granddaughter Taylor’s graduation from nursing school and the whole family visited. I served this and some other meat (so people could have a choice). I don’t even remember what else I served! Here in SoCal we can buy already marinated tri-tip, but that’s not what I bought – I wanted the un-marinated one so I could use my own. The recipe I’ve had around for a long time – it came from an old Sunset magazine article. And got rave reviews. And I’d give this good reviews too.

The marinade is very easy – soy sauce (I use the low-sodium type), fresh cilantro, liquid smoke, dried oregano, garlic and pepper. See? Simple. I had to dig deeply into my cabinet to FIND the liquid smoke. Likely I’ve had that little bottle for 15 years! The meat marinates for 24 hours – that will guarantee you’ll get tender meat. The tri-tip does contain a few stripes of gristle, so you need to eat around that, but otherwise the cut of meat is easy to cook and because it’s so nice and tender when it’s done, it’s easy to slice into thin strips. I don’t believe this cut of meat has much fat in it – which is why it’s necessary to marinate it.

The soy marinade flavor doesn’t overpower the meat (there’s only 1/4 cup in the marinade) but the soy sauce is the magic power that tenderizes this meat so well. It’s grilled for about – note ABOUT – 10 minutes per side. I think I assigned the grilling duty to someone else as I was busy in the kitchen doing the last minute salad and veggie prep and plating. I know we ate outside. One interesting technique for this was instructions to make small slits in the meat, both top and bottom – so that marinade will reach deeper into the meat.

That dinner may have been the only time I used my patio last summer as I had such a problem with mosquitoes. Oh my gosh, it was awful. We had the regular sized ones, but we also had the no-see-ums, or ankle-biters, as most people call them. They’ve become a new thing in California, probably because of our changing climate. It was an abundant infestation of them last summer, even though – then – we were in a terrible drought. This year they’re anticipating another bad siege of mosquitoes, so I’ve hired a mosquito service. They come every 3 weeks until early November. So far it’s worked well, although they don’t guarantee it’ll completely remove them, I think they said about 90% improvement. So far, so good.

Back to this tri-tip. Use an instant-read thermometer and remove it when the thickest part reaches 125°F. Then just let it rest 5 minutes, lightly covered with foil (otherwise it’ll get cold quickly). Slice and serve immediately. Slicing tri-tip into thin pieces is important – if you do thicker, it’ll be too chewy.

What’s GOOD: loved the flavor – tri-tip has really good, beefy flavor, and the marinade did it’s job of tenderizing the meat. I think the guests ate it all. It’s easy to slice, easy to grill. Great recipe.

What’s NOT: only that you need to start this 24 hours ahead, turning over the meat every few hours so the marinade reaches every crevice.

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Grilled Tri-Tip Roast with Cilantro

Recipe By: Tanya Newgent, San Diego, Sunset Magazine
Servings: 8

2 1/2 pounds beef tri-tip roast
1/4 cup reduced-sodium soy sauce
1/4 cup chopped fresh cilantro
2 teaspoons liquid smoke — optional
2 teaspoons dried oregano
3 cloves garlic — minced
1/2 teaspoon pepper
Cilantro sprigs for garnish

1. Trim and discard excess fat from beef and remove any silverskin. Cut 1-inch-long slits about 1/2 inch deep and about 1 inch apart over top and bottom of roast.
2. Mix soy sauce, chopped cilantro, liquid smoke, oregano, garlic, and pepper in a heavy-duty plastic bag.
3. Add meat and spoon soy mixture into slits. Pour remaining mixture over meat. Refrigerate for 24 hours, turning the roast every 3-4 hours or as often as possible.
4. Preheat grill to medium-high heat (you can hold your hand at grill level only 3 to 4 seconds). Cover gas grill. Cook roast, turning once, until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 25 minutes total (so about 10 minutes per side) for a 1 1/2- to 2-inch-thick piece. Tapered end will cook faster, so try to place it away from heat.
5. Transfer meat to a board, cover loosely with foil, and let rest about 5 minutes. Cut across the grain in very thin slices. Garnish with cilantro sprigs. Serve with a sauce of some kind: try an ancho chili and sour cream mixture.
Per Serving: 241 Calories; 12g Fat (46.8% calories from fat); 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 330mg Sodium; trace Total Sugars; 0mcg Vitamin D; 45mg Calcium; 2mg Iron; 487mg Potassium; 282mg Phosphorus.

Posted in Salads, on July 5th, 2023.

So, this salad recipe is already on the blog – I posted it waaaay back when – in 2007, within a month after I began writing this blog. But knowing that many of you readers haven’t gone back to look at all the OLD recipes here, I am just giving you a heads-up, that you need to make this salad. It’s just wonderful. And so very easy. Ingredients: baby spinach, frozen peas, toasted pine nuts, some grated Parmesan and pesto as the dressing. It took me, literally, about 2 minutes to make the salad. I prepared it yesterday for the 4th of July at a family barbecue. We had grilled sausages and hot dogs, a delicious hummus platter ahead of time, then I made a watermelon salad too – another recipe that’s been here on the blog from years ago.  That one thanks to my friend Kathleen (who got it from Martha Stewart). This time I added blueberries. Someone else made peanut butter brownies (oh, so decadent and delicious). I’d made some chocolate brownies, so we had those too.

Anyway, click on that first link to look up the pesto pea salad, and make it soon, okay? Or the watermelon salad too. Watermelons are truly delicious this year.

 

Posted in Salads, Vegetarian, on June 30th, 2023.

A special way to serve tomatoes – more so if you have some heirloom or super-tasty home grown ones.

A note: do not make this if you don’t have really good, ripe, tomatoes. Ordinary ones from the grocery store might not taste like much. I used those dark-skinned ones called Kumato. I’ve forgotten where they’re grown (hothouse, maybe) but even in mid-winter they’re really delicious.

This tomato side dish can be made about 4-6 hours ahead – a boon in my book since it’s nice to get it out of the way ahead of time. The tomatoes are combined with green onion and fresh chopped parsley. The vinaigrette is heated: EVOO, brown sugar, celery, garlic, oregano, thyme, some hot pepper sauce of some kind to give a little bit of zip, grated lemon zest, salt, and freshly ground black pepper. Once it’s heated you cook it for a minute only. That actually barely cooks the celery, or at least takes away the real-crisp rawness of them. You pour the dressing over the tomatoes, cover and let them sit in the frig until about 30 minutes before serving. Take it out of the frig and let it warm up to about room temp, then pour it out onto a pretty service plate or platter. I garnished it with a few more sprigs of parsley. Do taste it to make sure you’ve got enough salt and pepper on the mixture. This recipe came from an ancient Bon Appetit magazine. I  have an old stand-by favorite for tomatoes on my blog already, Mrs. Nylander’s recipe – and it’s better than these, but I like to have some variety now and then, especially if you have a surplus of tomatoes.

What’s GOOD: just another way to serve tomatoes – would be great for an outdoor barbecue, a picnic, or anytime, providing you have good tomatoes. They are the star of the show, obviously.

What’s NOT: only if the tomatoes you have aren’t ripe or tasty enough . . . don’t bother!

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Creole Marinated Tomatoes

Recipe By: Bon Appetit, years ago
Servings: 4

1 1/2 pounds large tomatoes — cored, each cut into 6 wedges (or you may slice them in rounds)
2 large green onions — thinly sliced
VINAIGRETTE:
1 tablespoon chopped fresh parsley
1/2 cup EVOO
3/8 cup unseasoned rice wine vinegar — scant
1 tablespoon dark brown sugar — (packed)
1/2 celery stalk — thinly sliced (yes, this goes in the vinaigrette)
1 large garlic cloves — thinly sliced
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sriracha sauce — or Tabasco
1/2 teaspoon lemon zest — finely minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
GARNISH:
2 tablespoons chopped fresh parsley

1. Combine tomatoes, green onions, and parsley in large bowl.
2. Combine oil and all vinaigrette ingredients in heavy medium saucepan. Stir over medium-low heat until sugar and salt dissolve, about 1 minute.
3. Stir warm marinade into tomato mixture. Chill at least 4 hours and up to 6 hours. Taste for more salt, oil, or vinegar. Serve with additional parsley sprinkled on top.
Per Serving: 293 Calories; 27g Fat (82.4% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 324mg Sodium; 8g Total Sugars; 0mcg Vitamin D; 37mg Calcium; 1mg Iron; 459mg Potassium; 49mg Phosphorus.

Posted in Chicken, Grilling, on June 23rd, 2023.

Ah, the best laid plans – of taking a picture of the finished kabobs. I guess you just need to trust me that they looked delicious after grilling and with the herby crema drizzled all over the top! And tasted wonderful.

My cousin Gary has a girlfriend. It’s been nine months now, and they finally came south to visit. It happened to be Gary’s birthday too, so I invited members of the family and some friends who’ve known Gary for a long time, to come for an outdoor dinner. It was delightful meeting Susan, and the family was happy to come to celebrate the birthday and to meet this new person in Gary’s life. In addition to the kabobs (which actually had 3 of the food groups – protein, veggies and carbs in them) I made one of my favorite salads. It’s been posted here before – many, many years ago (you realize I’ve been writing this blog for 16 years now). A rice and vegetable salad from the Silver Palate cookbook.It went well with the kabobs. Gary can’t eat wheat, so I catered the menu to meet his GF needs. I had ample salad leftover – some I gave away and I ate some in the ensuing days and enjoyed every single bite. Actually, Gary had told me ahead of time about all the things Susan doesn’t eat. We had a big laugh about it because Susan does eat all of the things Gary thought she didn’t. Like raisins. I asked her, as I was making the salad, if it was okay to put the raisins in the salad and could she move them out or would it ruin the salad for her if I put them in. She looked at me quizzically — I said, “Gary told me you don’t like raisins.” She looked at him, frowning, I believe, and asked why he thought so. Anyway, that was one of several things we laughed over as she has very few things on her no-no list, if any. The salad has raisins – or currants – or golden raisins in it. I prefer currants because they add a speck of dark color to the salad, but I didn’t have any, so used golden raisins instead.

Incidentally, Susan and I had been briefly acquainted some years ago – she wrote a blog called Wild Yeast. She wrote about sourdough and I happened to write a comment – I had no recollection of it – but when she heard that I write a food blog, she remembered it. Her blog is still up and available (though she doesn’t post to it anymore), if you’re at all interested in bread baking in all forms. Susan is retired now, and is quite the birder, which is kind of funny, because Gary’s mom was a birder too. Small world!!

Anyway, back to this recipe. The chicken is marinated in taco seasoning and oil for awhile. You can use breasts in this, but I prefer thighs, especially for grilling. Then you thread the chicken onto skewers with peppers, corn coins and red onions. The skewers are grilled briefly – my son in law John did the grilling  – and did it perfectly. The chicken was nicely cooked through and not at all dry. The kabobs are then drizzled with a simple sour cream “crema” that has Tajin seasoning, some cumin, Cotija cheese, cilantro and lime. Brilliant! Originally I found the recipe on the web, but I changed it some to suit my tastes.

Once the kabobs are cooked, have everything ready to serve since the meat and veggies will cool off quickly. Sara had brought home made angel food cake for the birthday dessert. Altogether lovely meal.

What’s GOOD: the kabobs are delicious – the marinade makes it, along with the crema drizzle. It makes a very appealing presentation and altogether succulent combination of flavors in your mouth.

What’s NOT: only that you need to prep all the kabob ingredients ahead of time. Not hard, just takes a bit of planning. You could prep the kabobs altogether several hours ahead – and the sauce too. Loved the flavor of the chicken and the drizzle “makes” it.

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Tex-Mex Chicken Kabobs with Vegetables

Recipe By: Adapted from Lena’s Kitchen blog
Servings: 8

1 1/2 pounds boneless skinless chicken thighs — cut into 1 1/2″ cubes (see NOTE below)
2 whole corn on the cob — husked, and cut into 1″ coins
2 whole poblano peppers — trimmed, cut into 1-1/2″ pieces
1/2 small red onion — cut into 2-inch pieces
5 tablespoons safflower oil
1 1/2 tablespoons taco seasoning
1/2 teaspoon kosher salt
SAUCE:
1/3 cup sour cream
4 tablespoons cilantro — finely chopped, then remove about 2 tbsp for garnish
1 small lime — zested and juiced
1 tbsp Tajin seasoning
1/2 teaspoon ground cumin
GARNISHES:
1/4 cup Coija cheese — grated
more Tajin seasoning, cilantro and Cotija cheese

NOTE: If you’d prefer to use chicken breasts, cut them into similar-sized pieces as the chicken thighs and grill the kabobs for a shorter period of time – 1-2 minutes less, but still cooked to 165°F internal temperature.
1. Preheat the grill to medium high – about 400ºF.
2. Combine 4 tablespoons of safflower oil and taco seasoning in a bowl. Add chicken and toss to coat. Refrigerate chicken for an hour or two, covered.
3. Using skewers, thread the chicken, corn pieces, red onions, and poblano chiles, alternating until filled. Add the remaining 1 tablespoon of oil in the same bowl the chicken was in and lightly brush the corn, onions, and jalapeno pieces. Sprinkle all skewers with salt on both sides.
4. Grill over medium heat for 8-10 minutes, flipping halfway. Use an instant read thermometer to check the chicken – remove when the center has reached 165ºF.
5. SAUCE: Combine sour cream, 1 tablespoon of Tajin seasoning, cumin, lime zest, juice, and cilantro in a small bowl. Mix well. Mixture may be too thick to drizzle, so add water to thin it to a sauce consistency, about a tablespoon or less.
6. SERVING: Place the skewers on a serving plate. Drizzle the sauce on top, and sprinkle with Tajin seasoning, cilantro, and cotija cheese. The kabobs will cool quickly, so serve immediately.
Per Serving: 297 Calories; 19g Fat (56.0% calories from fat); 23g Protein; 10g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 732mg Sodium; 3g Total Sugars; trace Vitamin D; 56mg Calcium; 1mg Iron; 224mg Potassium; 70mg Phosphorus.

Posted in Chicken, Veggies/sides, on June 16th, 2023.

 

Talk about flavorful? You need to make this – these two recipes.

It’s been a couple of months since I made this – I’ve had lots of recipes to write up for the blog – I think this was over Easter weekend. My friend Linda and I shared cooking responsibilities. I made this one of the evenings. Two fabulous recipes (below). You definitely need to make them both – not necessarily together, but the chicken was great with the cheesy cauliflower, and the zinfandel gravy was tasty to have with the cauliflower.

The chicken recipe was in Bon Appetit in November of 2001. A long time ago, and I just got around to making it. Nothing about it is difficult. You do need bacon (adds so much wonderful flavor), shallots and good mushrooms. The recipe called for boiling onions – I tried to find them (frozen) at Trader Joe’s, but they told me they only carry them around the holidays. So I used regular yellow onions instead, cut into some wedges and some chopped. I took along a good bottle of Zinfandel, and Linda and I enjoyed drinking it – the part I didn’t use in the chicken. The recipe was developed by Chef Jeff Mall, from a restaurant in Healdsburg, CA, called Zin. No longer in business, so the internet says. I’m glad I have this recipe – it’s a good one to serve to guests, and you could make a large or small quantity. I prefer cooking chicken thighs over breasts (too easy to overcook breasts) and I think thighs have more flavor.

The thighs are dunked in flour, salted and peppered, then browned in the bacon grease. Don’t over-brown them as you’ll cook them through right there in the pan. Since I always use thick cut, meaty bacon,  there wasn’t a lot of grease anyway. The recipe suggests adding a dash of olive oil to the pan also, which I did. Once browned, the thighs are removed while you make the sauce (shallots, garlic, onions, mushrooms and Herbes de Provence, if you have it –  if not, use thyme). The original recipe called for marjoram –  I didn’t have it but did have the Provence herb mixture on hand. Chicken stock is added plus the Zinfandel, and you scrape up all that browned goodness from the bottom of the pan. The original dish was baked, but I cooked it on the stovetop. Boneless, skinless thighs don’t take that long to cook! The chicken and veggies are removed, then you make a butter roux and thicken the sauce. Add the chicken and veggies back in to re-warm. Just warm everything through.

Meanwhile, you will have made the cauliflower. I started with a recipe from Kalyn’s Kitchen – she calls it “the best pureed cauliflower.” I agree! Once the cauliflower has steam-cooked for about 20 minutes, you drain it well. In fact, you drain it for about 5 minutes so you know there isn’t much water left (this way the mashed version won’t be too thin/watery). The cauliflower goes into the food processor along with some grated Parmesan (the good stuff, not the canned variety), salt, pepper, a little bit of cream, and Kalyn used 1 1/2 T of soft goat cheese. What I had on hand was Boursin garlic herb cheese – that’s what I used – about 1/4 cup (more than in the original recipe). Taste it for seasonings. You might need to reheat the mashed cauliflower just before serving – over low heat as it could burn easily. My friend Linda was quite enamored with the cauliflower – she’d never had any that was so flavorful. Yup! Really good. When you serve it, lap some of the sauce on the cauliflower – not a lot.

What’s GOOD: both of these recipes are delicious. Worthy of a company meal. It does require several steps to making it, but neither is overwhelming. Count on about 1 1/2 hours total including baking time for the chicken. The chicken is extra-tasty. Also a bit rich from the bacon and the buttery sauce. Love-loved the sauce! If you have leftover sauce be sure to use it in soup (I made a chicken and vegetable soup the following week). The cauliflower recipe is a real keeper. Well, both of these are. Loved the cauliflower with the cheesy components in it. Not overwhelmingly cheesy – just GOOD cheesy. Altogether fabulous two recipes.

What’s NOT: only that the chicken does take some time, start to finish. Cauliflower is easy, though.

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

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

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Coq au Zin

Recipe By: Adapted from Bon Appetit, Nov 2001 (from Zin Restaurant & Wine Bar, Healdsburg), Chef Jeff Mall
Servings: 8

2/3 cup all purpose flour — for coating the chicken
Salt and pepper, sprinkled on the chicken thighs
6 slices thick-sliced bacon — chopped
1 tablespoon olive oil
12 boneless skinless chicken thighs — excess fat trimmed
1 cup chopped shallots
3 garlic cloves — minced
1 pound onions — (boiling onions are called for, but you may use yellow onions, some in wedges and some coarsely chopped)
12 ounces crimini mushrooms — quartered, or white mushrooms, halved or quartered
2 tablespoons herbes de provence — dried
1 bottle Zinfandel — (750 ml)
2 cups low sodium chicken broth
ROUX:
2 tablespoons all purpose flour — at room temperature
2 tablespoons butter — (1/4 stick) room temperature
GARNISH:
1/4 cup chopped fresh chives

1. Place flour in shallow dish.
2. Cook chopped bacon in heavy large pot over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Add olive oil to bacon drippings in pot. Sprinkle chicken thighs with salt and pepper. Working in batches, coat chicken thighs with flour and add to pot; sear until light, golden brown, about 2 minutes per side. Boneless, skinless thighs will not brown as much – and if you did, it might dry out the chicken too much. Remove chicken and set aside.
3. Pour off all but 3 tablespoons fat from pot. Add shallots and garlic to pot and sauté 1 minute only. Add onions, crimini mushrooms, and herbes and sauté until onions begin to brown, about 10 minutes. Add red Zinfandel and bring to boil, scraping up browned bits. Add chicken stock and bacon; simmer for 5 minutes. Add chicken back in and bring liquid to a simmer. Cover and reduce heat so the juices just barely simmer and cook slowly for about 20 minutes. Remove the chicken and vegetables and set aside.
4. Mix flour and butter with a fork in small bowl to blend. Bring wine mixture to boil. Whisk in flour mixture and boil until sauce thickens and is reduced to 2 3/4 cups, about 8 minutes. Season sauce to taste with salt and pepper (it may not be needed since you reduced the sauce). Add chicken and vegetables back into the pot and heat through. Serve immediately over a bed of mashed potatoes or cheesy mashed cauliflower.
Per Serving: 518 Calories; 26g Fat (45.8% calories from fat); 48g Protein; 21g Carbohydrate; 2g Dietary Fiber; 227mg Cholesterol; 503mg Sodium; 5g Total Sugars; trace Vitamin D; 32mg Calcium; 1mg Iron; 402mg Potassium; 135mg Phosphorus.

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Cheesy Mashed Cauliflower with Boursin Cheese

Recipe By: Adapted from Kalyn’s Kitchen
Servings: 6

1 large head cauliflower — cut into small same-size florts
1 clove garlic — minced
1 tablespoon half and half — or more if needed
4 tablespoons Parmigiano-Reggiano cheese — grated
4 tablespoons Boursin Gourmet Spreadable Cheese, Garlic & Herb — crumbled
salt/pepper to taste

1. Place cauliflower florets in a pan with enough water to cover, and add garlic and a small amount of salt.
2. Let cauliflower come to a boil, then lower heat and cook 15-20 minutes, or until cauliflower is very soft.
3. Remove from heat and pour into a colander. Allow to drain for at least 10 minutes. Do not skip this step or the finished dish will be watery.
4. When cauliflower is well drained, pour into food processor and puree, adding the half and half if needed. You could also use a potato masher or a small hand beater to “whip” the cauliflower as you would potatoes, although the texture will not be as smooth.
5. Put cauliflower back into the pan you cooked it in and heat on very low. Add Parmesan, Boursin goat cheese and stir until both are incorporated and melted. Season with salt and pepper.
6. Heat 2-3 minutes, stirring constantly so it does not stick to the bottom. Serve hot, with a little freshly grated Parmesan on top if desired.
Per Serving: 81 Calories; 6g Fat (67.5% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 170mg Sodium; trace Total Sugars; trace Vitamin D; 133mg Calcium; trace Iron; 68mg Potassium; 79mg Phosphorus.

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