Get new posts by email:

Archives

Currently Reading

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.

– – – – – – – – – – – – – – – – – – – – – –

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.

Scroll down to the bottom to view my Blogroll

Posted in Veggies/sides, on January 9th, 2013.

brussels_sprouts_maple_syrup

Have you noticed that Brussels Sprouts are just the “in” thing this season. I’ve always liked them, but now that roasting is also such a big deal (I agree – that caramelization that goes on in the pan is amazing, or in a hot oven), brussels sprouts have become the new favorite vegetable. For good reason! These are EASY to do and take but a few minutes to make, start to finish.

We had a fantastic dinner at our daughter’s house the weekend before Christmas. She outdid herself with a prime rib, a lovely salad and cheesecake for dessert. And this dish – so very easy to make. She found the recipe in Bon Appetit, the October issue, 2012. The Brussels are cut in half (through the root end so they hold together as they cook), turned cut side down into a very large nonstick skillet. They sizzle away (my daughter had done all the prep work, all I had to do was cook them) in a little bit of oil, then once they’re golden brown they’re stirred so you hopefully brown the other side. Once they’re cooked to perfection you add some butter and a healthy jot of real maple syrup with some herbs on top to garnish. Stir and serve. Absolutely fantastic! Since I subscribe to Bon Appetit, I must have breezed on by this recipe because it was just those few ingredients. Mistake on my part! I also don’t seek out recipes with a lot of maple syrup because of my DH’s diabetes. This calls for 1/4 cup for 2 pounds of Brussels. Not all that much once you divide it up amongst a lot of people.

What’s good: everything about them – how easy they were to make, how quickly they cooked, and the maple syrup is just like the icing on the cake. It’s not all that sweet – you might think they’ be overly sweet, but they’re not at all. Fantastic. Great to serve to guests, too.
What’s not: nothing whatsoever.

printer-friendly Cute PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

* Exported from MasterCook *

Brussels Sprouts with Maple Syrup

Recipe By: http://www.bonappetit.com/recipes/2012/10/brussels-sprouts-with-maple-syrup (October 2012)
Serving Size: 8

4 tablespoons olive oil — divided, plus more for drizzling
2 pounds brussels sprouts — trimmed, halved lengthwise Kosher salt and freshly ground black pepper
1/4 cup maple syrup — not imitation
2 tablespoons unsalted butter — (1/4 stick) room temperature
2 tablespoons Italian parsley — chopped
1 1/2 tablespoons fresh chives — thinly sliced (or 2 T. green onions)
1 tablespoon fresh sage — thinly sliced (optional)

1. Heat 2 T oil in a large skillet over medium-high heat. Working in 2 batches (or simultaneously using 2 skillets) and adding 2 more T oil between batches, cook brussels sprouts, cut side down, in a single layer in skillet until deep golden brown, 4–5 minutes. Season brussels sprouts with salt and pepper and toss; cook until tender, 3–4 minutes longer. Transfer to a large bowl.
2. Remove skillet from heat; add maple syrup, butter, and herbs to pan. Once butter has melted, add brussels sprouts to skillet and toss to coat. Transfer brussels sprouts mixture to a large serving platter.
Per Serving: 155 Calories; 10g Fat (53.5% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 27mg Sodium.

Posted in Grilling, Lamb, on January 7th, 2013.

lamb_chops_cherry_marsala_sauce

What a special treat – loin lamb chops grilled and served with a sauce (dried tart cherries, rosemary, dry Marsala wine, shallots and butter). All of it delish.

Visiting Costco recently I noticed a gorgeous package of 7 lamb chops. Little things, beautifully trimmed, ready for the grill. The recipe came from the New York Times, but I’d read about it in my favorite cookbook, The Essential New York Times Cookbook: Classic Recipes for a New Century, by Amanda Hesser. This is her recipe that was published in 2001. A winner.

It took a few minutes to make the sauce, and my DH did the chops on the outdoor grill. The sauce has a bunch of ingredients, but it wasn’t difficult – chopped shallot, garlic, fresh rosemary, some chicken broth, the dry Marsala, salt and pepper, plus some unsalted butter and oil. Have all the remainder of your dinner all ready to go so when the chops are done and the sauce is thickened just so, you’re all ready to serve it!

What’s good: the meat was delicious – tender and juicy – and the sauce was unusual (from the tart cherries) but complemented the meat perfectly. It would make a lovely company meal.
What’s not: nothing at all.

printer-friendly CutePDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

* Exported from MasterCook *

Lamb Chops with Cherry Marsala Sauce

Recipe By: Adapted slightly from New York Times, 2001 (Amanda Hesser)
Serving Size: 4

2/3 cup dried tart cherries
8 lamb loin chops — about 1 inch thick (about 1 pound)
salt and freshly ground pepper — to taste
2 tablespoons canola oil
2 tablespoons unsalted butter
1/2 cup shallot — finely chopped
2 cloves garlic — minced
4 teaspoons chopped fresh rosemary
1 cup low-sodium chicken broth
2/3 cup Marsala wine — dry if you can find it

1. Place dried cherries in a small bowl and cover with boiling water. Let rest for 15 minutes, then drain. Pat lamb chops dry with paper towel and season with salt and pepper. Heat a large skillet over medium-high flame. Add oil and sauté chops for 3 to 4 minutes per side for medium rare, swirling pan occasionally to make sure chops stay in contact with oil. Transfer chops to plate and tent with foil.
2. Turn off flame under skillet. Wipe with paper towel (lightly and carefully, so you don’t burn yourself—it doesn’t need to be oil-free) and return to medium heat. Melt butter in pan and sauté shallots until just tender, about 3 minutes, stirring occasionally to avoid burning. Add garlic and rosemary to skillet and cook, stirring, until fragrant, about 45 seconds. Add broth and Marsala to skillet. Stir in cherries and scrape up any browned bits. Cook for 2 to 3 minutes, until sauce is slightly reduced and thickened.
3. Divide lamb chops between two plates. Spoon sauce and cherries over and around chops. Serve.
Per Serving: 832 Calories; 64g Fat (70.7% calories from fat); 35g Protein; 25g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 125mg Sodium.

Posted in Chicken, on January 5th, 2013.

chicken_relleno

Not to be mistaken for chile rellenos, a vegetarian dish using green chiles stuffed with cheese – this, however, is chicken breasts, stuffed with a mixture of cilantro pesto and some soft goat cheese, dipped in flour, then in beaten eggs, sautéed until golden brown, then baked for about 10 minutes until ready to serve,THEN with some fresh salsa that’s heated and poured over the top. I did my best to keep the filling from oozing out as it cooked. Mostly I was successful!

Chicken is such a frequent visitor to our dinner table that my DH has begun to ask me not to serve it, yet again. I do love chicken and figure that it’s about as healthy as I can make dinner other than fish or vegetarian. I like all the various ways you can fix chicken. Mostly I buy chicken breasts, although occasionally I’ll buy boneless, skinless thighs.

chicken_relleno_sautePhillis Carey has so many different ways to fix chicken, and as I’ve mentioned before, she’s written an entire cookbook about chicken. And I’ve attended umpteen cooking classes where she’s demonstrated more variations on the theme. This recipe was made to serve to guests (along with a wild rice salad – that wasn’t very memorable – and a green salad – and lemon mousse). It’s kind of fancy, but it’s not wicked in fat (goat cheese inside, but not all that much and it is sautéed in a bit of olive oil and butter – oh, and the chicken is dipped in egg). First you cut a slim pocket in the side of each chicken breast. Using a narrow and thin knife you enlarge it a little bit, even resorting to pulling with your finger to make it a large enough little cave to stuff the cilantro pesto into, then the chunks of soft goat cheese. The breasts were sautéed until golden brown, then whisked into a hot oven to cook through. When I served them I heated some fresh tomato salsa to a low simmer and spooned it over the top of all those chicken breasts. Once you cut into the chicken you discover all the delicious cilantro pesto and the melted goat cheese inside.

cilantro_pestoBecause I was making this for guests, I got everything ready beforehand. I made the pesto, cut the goat cheese, stuffed the chicken breasts and kept them chilled until ready to start cooking. I dipped the chicken into the flour, then in the egg mixture (yes, that’s the order as you want the egg on the outside so it gets a bit light and puffy when it cooks, like chile rellenos from hence the name comes). The chicken was browned over medium heat, then they went into the oven to bake for about 10 minutes. The chicken breasts I used were large, so I knew they’d need a full 10 minutes to finish cooking through. That 10 minutes gave me ample time to finish up the rest of the dinner (toss the salad, pour water, light candles on the dining room table, refresh the wine glasses) and serve. Meanwhile I’d heated up the fresh salsa and spooned it over the top of the breasts. Not only did it add color, but a nice taste contrast. I could have sprinkled some additional cilantro on the top too.

What’s good: the oozy cheesy filling – oh gosh – it was delicious. Loved the cilantro pesto too. The chicken was just cooked perfectly – not too much. Also liked the salsa on top. You can use jarred salsa (which is what Phillis Carey suggested) but I wanted to use fresh.
What’s not: this dish is a bit labor intensive, but much of it can be done ahead. Other than that, it’s a great dinner entrée.

printer-friendly CutePDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

* Exported from MasterCook *

Chicken Rellenos with Cilantro Pesto Goat Cheese Filling

Recipe By: Fast & Fabulous Chicken Breasts, by Phillis Carey
Serving Size: 4

CHICKEN:
4 pieces boneless skinless chicken breast halves
Salt and freshly ground black pepper to taste
1/2 cup flour
3 whole eggs
1/4 cup Parmigiano-Reggiano cheese — freshly grated
1/4 cup vegetable oil
2 cups salsa — jarred or fresh
FILLING:
2 cloves garlic — peeled
1/2 serrano pepper — sliced
1 cup fresh cilantro — lightly packed
2 tablespoons Italian parsley — chopped
2 tablespoons Parmigiano-Reggiano cheese — freshly grated
2 tablespoons pine nuts
1/4 teaspoon salt
1/4 cup vegetable oil
3 ounces goat cheese — soft log type

1. Preheat oven to 450°. Trim chicken of fat and sinew, then cut a pocket in the thicker edge of each breast by holding knife parallel to breast and slicing to create about a 4-inch opening. Season inside pocket with salt and pepper to taste.
2. PESTO: drop garlic and serrano into a running food processor. Stop macine and add the cilantro, parsley, Parmesan, pine nuts and salt. Pulse to finely chop. Turn processor on and pour in the oil. Continue processing until well combined. This should be a fairly thick pesto.
3. Place 1 tablespoon of pesto and 1/4 of the cheese in the pocket of the chicken, pressing edges together to seal.
4. Place flour in a shallow bowl or pie plate. Whisk eggs with Parmesan in another shallow dish or pie plate. Dredge chicken in flour, shaking off excess.
5. Heat oil in a large nonstick skillet over medium-high heat. Dip chicken in egg mixture to coat well. Add chicken to skillet and cook 2 minutes per side to brown. Transfer chicken to a baking sheet. Bake for 8-10 minutes or until chicken is cooked through. Serve topped with WARMED salsa.
Per Serving: 678 Calories; 45g Fat (59.6% calories from fat); 46g Protein; 22g Carbohydrate; 3g Dietary Fiber; 256mg Cholesterol; 1042mg Sodium.

Posted in Salad Dressings, Salads, on January 3rd, 2013.

lime_cilantro_salad_dressing

Anytime I find a new or slightly different salad dressing, I’m intrigued. As I read the recipe for this, in a new cookbook that was given to me, The New Southwest Cookbook by Carolyn Niethammer, I liked the idea of the cilantro suspended in the dressing. And that technique worked beautifully, as you can see in the photo at left.

The salad that was in the accompanying recipecontained a few different ingredients that I chose not to use (field greens, jicama, carrots) but I did have arugula, celery, tomatoes and radishes. So really, you can make the salad portion with your own choice of ingredients.

Serving this as part of a complete dinner with a southwest emphasis, it was a perfect side. My friend Joan liked this salad (and the dressing first and foremost) better than anything else in the dinner I prepared. I did too. It was the lime juice that made it so, in my opinion.

cocina_salad

I made it up ahead – about 2-3 hours before dinner – both the salad and the dressing. So when our guests arrived, I just had to toss the salad and it was done.

One of the caveats about this dressing, though, is that it needs to be used within 24 hours. As I write this it’s been 48, but I’ll use up the rest of it with tonight’s dinner. The reason it doesn’t keep is the cilantro. Once fresh cilantro encounters anything wet, it goes to mush. Perhaps in this dressing that won’t happen quite so quickly – it’s still nicely suspended in the dressing – but I’m sure the taste is likely waning. For a salad for 5 people, I used about 3/4 of the dressing, so you might want to reduce the quantity if you’re making just one salad for 4 people.

What’s good: the sweet and tart from the sugar and lime juice. Loved the flavor of this dressing, and the salad was also wonderful (red bell pepper, radishes, arugula, Romaine and Feta). A definite make-again recipe.
What’s not: only that the dressing doesn’t keep well – preferably only 24 hours. Otherwise, the salad is a winner.

printer-friendly CutePDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

* Exported from MasterCook *

Cocina Salad with Lime-Cilantro Dressing

Recipe By: Adapted from The New Southwest Cookbook, by Carolyn Niethammer
Serving Size: 5
NOTES: You won’t use all of the dressing, so do plan to use it up the following day.

LIME-CILANTRO DRESSING:
1/4 teaspoon jalapeno chile pepper — minced
3 tablespoons white onion — minced
1/4 cup fresh lime juice
1/2 cup canola oil
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup cilantro — chopped
SALAD:
6 cups lettuce — spring type, field greens (or arugula and Romaine)
1/2 cup radishes — chopped
1/2 cup cherry tomatoes — matchsticks
1/2 cup red bell pepper — julienned
6 tablespoons Feta cheese — crumbled

1. DRESSING: Combine all ingredients except cilantro in a blender and process until creamy. Taste and correct the salt/sugar/lime relationship to your taste. Add cilantro leaves and pulse just until the cilantro is in small flakes and evenly distributed. Do not over-blend or you will lose the contrast. Serve within 24 hours.
2. SALAD: Toss the greens with radishes and tomatoes. Add dressing to taste. Divde into bowls and top with red pepper strips and the sprinkle of Feta cheese.
Per Serving (this assumes you will eat all the dressing, which you won’t): 273 Calories; 25g Fat (78.2% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 353mg Sodium.

Posted in Desserts, on January 1st, 2013.

ultimate_lemon_mousse

Smooth lemon deliciousness in a soft, smooth mousse. Perfect as a light dessert (well, it’s not really light in calories or fat, but light in texture). Our Meyer lemon trees are still producing and I look for any opportunity to use the wonderful sweet juice.

We had friends over for dinner and I needed a dessert, but this was just before Christmas, and every direction I headed my car there was traffic and congestion. Both in and out of stores. So I used ingredients I had on hand – my wonderful Meyer lemons that were beginning to wither on my kitchen counter, some whipping cream, sugar, zest, eggs, butter and a little tiny bit of gelatin.

lemon_mousse_baseFirst you soften the gelatin – that takes about 10 minutes or so. Then I made the lemon curd – I haven’t compared this recipe with my regular favorite lemon curd, but it’s all the same process. The proportion of juice to sugar is important and this one was spot on. Once that mixture thickens, you cool it, then you add the whipped cream (unsweetened) and pour it into serving dishes. Cover with plastic wrap and refrigerate. I made them the day ahead. I’m sure they’d keep even a couple of days without a problem. From the whipped cream I made, I removed just enough to put a soft dollop on the top of each.

lemon_mousse_ramekinsThe recipe came from a wonderful little lemon cookbook, Luscious Lemon Desserts by Lori Longbotham. I’ve made several things from this cookbook and have been pleased with each one. If you have a lemon tree, you likely need some kind of lemon cookbook. I’m always on the look-out for new uses for lemon juice or zest.

Everyone thought this was very tasty. Me included. The recipe was for 4 servings, but I just divided it amongst 5 dishes and I think the portion was just fine. It IS rich. The texture is really nice – the gelatin makes certain it firms up. If you were to make this just ahead of serving, you probably wouldn’t need to stabilize it with gelatin, but it’s not difficult or time consuming to add in that step.

What’s good: the taste, first and foremost. As I mentioned above, I liked the ratio of sweet and tart in this. I love-love lemon anyway, so it was a no-brainer that I’d like this. My cousin Gary was visiting – some of you may remember reading about his gluten intolerance (actually just wheat) so I always seek out recipes that are adaptable to his allergy. This one was easy. If you wanted to fancy-it-up, add a little graham cracker crumb mixture on the bottom. That would also add a nice texture change to this. Definitely a make again recipe. I added just a tiny sprinkle of freshly grated nutmeg on top (not in the recipe).
What’s not: you do have to plan ahead – it needs a few hours of chilling time to firm up. And fresh (real) lemons are a must here. No concentrate, please!

printer-friendly CutePDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

* Exported from MasterCook *

Ultimate Lemon Mousse

Recipe By: Luscious Lemon Desserts, by Lori Longbotham
Serving Size: 5
NOTES: Just the right proportion of sweet and tart – more tart than sweet. Perfect!

2 tablespoons water
1 teaspoon gelatin — plain (Knox, and this isn’t a full package)
1/2 cup unsalted butter — (1 stick)
3/4 cup sugar
3 tablespoons lemon zest — freshly and finely grated
1/2 cup fresh lemon juice
1 Pinch salt
6 large egg yolks
3/4 cup heavy whipping cream

1. Pour the water into a small bowl and sprinkle the gelatin over. Allow to blossom, or stand, for 10 minutes until the gelatin is soft.
2. Meanwhile, melt butter slowly in a large heavy saucepan. Remove from the pan and whisk in the sugar, zest, lemon juice, and salt. Rapidly whisk in the yolks and using some serious arm strength, whisk it all together until smooth. Cook the mixture over medium heat until it thickens and is thick enough to coat the back of a wooden spoon (you need to be supervising this process each second!). Do not allow it to boil however..
3. Remove the thickened curd from the heat, and stir in the gelatin mixture until it’s visibly dissolved. Pour this through a strainer into a bowl – let it cool to room temperature, whisking occasionally.
4. Beat the heavy cream with an electric mixer on high until stiff peaks form. Add the cream gently to the lemon mixture, working in three batches – fold gently so that the cream keeps its volume!
5. Divide the mousse evenly between bowls, cover each serving with plastic wrap and chill for a couple hours. When ready to serve, garnish with sweetened whipped cream, berries, or whatever.
Per Serving: 482 Calories; 38g Fat (68.8% calories from fat); 4g Protein; 34g Carbohydrate; trace Dietary Fiber; 354mg Cholesterol; 53mg Sodium.

Posted in Chicken, Salads, on December 30th, 2012.

cobb_type_salad_chicken

Somehow this post got lost in my “to-post” file from last year! But it makes no never-mind, as that saying goes, because it’s a darned good salad. It’s from a salad class with Phillis Carey. This one just hit-the-spot for me – not only was it a bit healthier with the use of grilled chicken, but it was loaded with flavor from the blue cheese, the pine nuts, the mint, avocados and the bacon. All kinds of goodies that I just l-o-v-e! All tossed together into this delicious salad.

The chicken is quickly grilled after tossing it in a very light mayo-mustard-based dressing, then diced up in bite-sized pieces. The salad dressing has sherry vinegar in it, some lemon zest and garlic. Then the salad itself is tossed with all those goodies I already mentioned. You could eliminate some if you like, but if it’s to be a Cobb-type, then it’s got to have the blue-type cheese, the bacon, the avocados and tomatoes. Makes for a very pretty presentation too.

Phillis used Point Reyes Original Blue (pronounced rays by Anglos, probably ray-ess by Latinos), which is an intensely creamy cheese made here in California near Point Reyes (uh, yeah!), a hub of land north of San Francisco that’s particularly prone to all-day fogs. There’s nothing quite like Point Reyes blue. It’s pricey. It’s special. And it’s very, very tasty. Usually I don’t cook with it because the cheese could just get lost in the recipe, but in a salad, with nice-sized chunks of it, there’s no way you could miss it! Seek out the cheese if you can find it. Whole Foods usually carries it. Trader Joe’s does not.

What I liked: all the different flavors and textures of this salad. But then, I really enjoy entrée green salads in almost any form. It’s rich tasting (from the cheese and bacon) and flavors just explode in your mouth as you eat it. Very satisfying.

What I didn’t like: nothing, really. Taste the salad as you dress it to get just the right proportion of dressing. Serving an under-dressed salad is grievous! Serving an over-dressed salad is also!

printer-friendly CutePDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Cobb-Style Salad with Mustard-Crusted Grilled Chicken

Recipe By: From a Phillis Carey cooking class, July 2011
Serving Size: 6

CHICKEN:
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Coarse salt and freshly ground black pepper
4 pieces boneless skinless chicken breast halves
DRESSING:
3/4 cup extra virgin olive oil — plus 2 tablespoons
1/4 cup sherry vinegar
2 teaspoons lemon zest — grated
1 teaspoon sugar
1 teaspoon fresh garlic — minced
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper
SALAD:
2 heads butter lettuce — trimmed, torn into bite-sized pieces
1 1/2 cups fresh parsley — torn into small pieces
3/4 cup mint leaves — torn into pieces if necessary
3 large avocados — cubed
2 1/2 cups cherry tomatoes — grape tomatoes if you can find them, halved
1 cup blue cheese — Point Reyes Original Blue, if possible
1/2 cup pine nuts — toasted
12 slices bacon — cooked until crispy, drained
1/3 cup fresh chives — sliced 3/4 inch long

1. CHICKEN: Preheat outdoor grill. Trim chicken and pound the thicker end to an even 1/2 inch thickness. In a small mixing bowl combine the mayo, mustard, salt and pepper. Add the chicken and toss to coat both sides. Grill until cooked through, about 4-5 minutes per side. Allow to cool briefly, then cut into 3/4 inch cubes.
2. DRESSING: Place all ingredients in a glass measuring cup or jar with a tight-fitting lid and whisk or vigorously shake to combine. Use immediately or store up to 3 days in the refrigerator. Shake well before using.
3. SALAD: Set 6 large dinner plates on your counter. Combine in a large bowl the avocados, tomatoes, blue cheese, pine nuts and chicken. Season with a little salt and pepper and toss with about 1/2 cup of the vinaigrette. Taste salad to see if you’ve added enough dressing. Mound the mixture in the center of each salad plate. Sprinkle on the bacon and chives and serve. Pass a bowl of the dressing on the side, if desired.
Per Serving (assumes you eat all the dressing): 762 Calories; 65g Fat (74.4% calories from fat); 33g Protein; 17g Carbohydrate; 6g Dietary Fiber; 72mg Cholesterol; 748mg Sodium.

Posted in Brunch, Miscellaneous sides, on December 26th, 2012.

winter_fruit_salad

You know what those little bug-like things are? Star anise. Not commonly in every kitchen, I suppose. I don’t use them very often, but when you need them in cooking, they’re essential. They wouldn’t normally go on top of the salad, but I wanted to get your attention.

For a brunch a couple of weeks ago I needed some kind of fruit. I have a wonderful Spiced Fruit dish I’ve made for years – it’s great for a morning kind of thing. Spiced Peaches also go well with a vanilla_star_anise_syrupbrunch, but this time I thought I’d try something new. I’d just read the recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century. My go-to cookbook these days. This is actually in the dessert section of the cookbook, but it says it’s great with breakfast or brunch. It’s flavored with whole vanilla, some lemon zest and the star anise, all soaking in a simple syrup kind of sugar and water concoction. The other good thing about this is you have to make it the night before – so the fruit has time to marinate in the tasty syrup. There above is the mixture before I brought it to a boil.

vanilla_star_anise_syrup2Here at left is the mixture after I brought it up to a boil – the sugar is dissolved and hopefully the heat will have opened up the flavors of the vanilla, lemon and star anise. The recipe calls for Bosc pears, fresh apple, dried figs and dried apricots. I added some dried Braeburn sliced apples I had in my box of dried fruits in my pantry. The syrup is mixed up with the vanilla bean (sliced in half to release all those lovely little tiny beads of flavor), a few strips of fresh lemon peel and the star anise. It’s brought to a boil, the sugar gets dissolved, then you pour that hot-hot syrup over the fresh fruit. You let it cool to room temp that way, then cover with plastic wrap, poke a couple of holes in it to ventilate it, store in the refrigerator. By pouring the hot liquid over the fruit, it almost “cooks” the fruit, but not really, and not quite. The fresh fruit still has texture, and the dried fruits and pleasantly toothsome. I liked the combination a lot.

When you serve it, you’ll want to remove the star anise, the vanilla bean halves and the lemon peel. So you’re left with the nice bowl of mixed fruit. I had ample left over and it’s still tasty some days later. The pears probably won’t last – as I write this (about 5 days after I served it) I still have left overs and the pears are not so nice in texture anymore, but all the remaining fruit is fine. So probably you could make this a couple of days ahead if you needed to.

What’s good: it’s make-ahead easy. Nice flavors, considering it’s all winter-type fruit. Went well with a brunch (an egg dish) and left overs were very nice for several days. Try not to make more than you’ll eat at the one meal. I made the recipe below and could have served about 10 people, I think. Keep that in mind, unless you’re feeding fruit fanatics! Save the syrup – you could use it to flavor and sweeten iced tea (or hot tea) or pour over other fruit. Strain out all the fruit dredges first, though.
What’s not: only that you must plan ahead – it’s got to be made the night before (or maybe 2 days before) you want to serve it.

printer-friendly recipe (CutePDF)
MasterCook 5+ import file – right click to save file, run MC, then File|Import

* Exported from MasterCook *

Winter Fruit Salad

Recipe By: Adapted slightly from New York Times, 2001 (Amanda Hesser)
Serving Size: 8
NOTES: The recipe assumes you will eat/drink all of the sugary syrup. You don’t, so it is not as caloric as the recipe indicates.

1  1/4 cup sugar
3 star anise — (I would add 4 of them next time)
1 vanilla bean — plump, split in half lengthwise
2 long pieces lemon zest — (2 inch) preferably Meyer lemons, (peeled with a vegetable peeler)
3 Bosc pears — firm
1 apple — tart type, firm
8 whole dried apricots — Turkish, if possible, cut in half
4 whole dried figs — quartered
2 ounces dried apples — (optional – not in original recipe)

1. Fill a medium saucepan with 5 cups water. Add the sugar, star anise, vanilla bean and lemon zest. Bring to a boil, and cook until all the sugar is dissolved. Then shut off the heat. Meanwhile, peel and core pears and apple. Slice thinly lengthwise and place in a large heatproof bowl. Add apricots, dried apples and figs. Pour hot sugar syrup on top, making sure all the fruit is covered. Allow to cool to room temperature. Cover bowl with plastic wrap; poke a few holes in plastic. Chill overnight in refrigerator.
2. The next morning, remove the star anise, lemon zest pieces and vanilla beans, then use a slotted spoon to ladle fruit into a serving bowl and serve. Store left overs in a sealed container.
Per Serving (inaccurate – assumes you drink all the marinating syrup): 528 Calories; 1g Fat (2.2% calories from fat); 6g Protein; 136g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.

Posted in Uncategorized, on December 25th, 2012.

scripture_christmas

I hope all of you have a very blessed, happy and joyous Christmas Day. I don’t talk about my faith very much on this blog, but you probably already know that I believe – in the salvation and in the deep and abiding love of God. If you don’t have a relationship with Jesus Christ, maybe today is the day to start. I’m saying a prayer for all of you – my readers.

Posted in Uncategorized, on December 24th, 2012.

believe

Posted in Uncategorized, on December 24th, 2012.

creche4

Related Posts Plugin for WordPress, Blogger...