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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 Veggies/sides, on May 23rd, 2012.

mushroom_calabacitas

If I tell you that this or the traditional zucchini style calabacitas is one of my very favorite side dishes, you’d believe me, right? I don’t say those things often. And indeed this dish was so good I swear I could just eat that for dinner.

As I’m writing this up, it’s an hour or so after dinner, and I just had some of that dish, and my mouth is watering even now as I look at the photo. Even though I’m full and don’t want any more food. But just remembering the slightly bitter taste of the poblano chile, and the corn. And the mushrooms. Oh my goodness. It is SO delicious. I think I could eat calabacitas once a week all year ‘round. But I like it with fresh corn, and that’s not always possible. We bought fresh corn the other day, 3 ears for $1, which was a really good deal. It was fresh and tasty. I’d intended to buy some green zucchini, but the market we visited only had yellow zucchini (not crookneck) and the light green bulb type zucchini. I didn’t want either of those. But I did have some mushrooms in the refrigerator, so I decided to substitute, and I used the basic calabacitas con crema recipe as my guide. Took no time at all to make – just had to cut up the mushrooms, shuck the corn, chop the poblano and onion. Grind a bit of dried thyme between my palms (I love thyme, so I used lots), and lastly a few tablespoons of cream, salt and pepper and it’s done.

Going online I looked up the word calabacitas and discovered that it means little squash. So, technically this dish isn’t calabacitas. Another website said it just means mixed vegetables, and yes, it is that. So I hope any Spanish-speaking readers will forgive my using the word incorrectly, if I am. As I tasted it tonight I rolled the ingredients around in my mouth and decided that it’s the poblano chile that makes this – it has a distinct flavor – on the edge of bitter – but it’s nothing like a green bell pepper. I don’t know what it is about the poblano that makes it different. Gives the dish an edge somehow. So if you’ve never made calabacitas, and you like all of the ingredients in this – you’ve just got to make it. Either this one or my original one (link is just below the photo) you’ll also find on my blog.

What I liked: how do I love you, calabacitas? Let me count the ways: corn, mushrooms, poblano chile, thyme, gosh – all of it. Let’s have another date next week, okay?

What I didn’t like: abso-posi-tutely nothing, as my dad used to say.

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Mushroom Calabacitas

Recipe By: I made this up myself because I didn’t have any squash.
Serving Size: 4
NOTES: I prefer this with fresh corn, cut off the cob, but if you insist, you can make it with frozen corn. It just won’t taste as good!

3/4 cup red onion — halved, sliced thinly
2 tablespoons vegetable oil
1 whole poblano pepper — seeded, coarsely chopped
2 cups fresh mushrooms — coarsely sliced
1 tablespoon dried thyme
Salt and freshly ground black pepper to taste
3 whole corn on the cob — kernels removed
3 tablespoons heavy cream

1. Heat oil in a large skillet and add red onion. Simmer for 5-7 minutes until onion is wilted.
2. Add the poblano chile, mushrooms and dried thyme. Continue to cook over low heat for about 5-10 minutes.
3. Add seasonings, corn and heavy cream. Continue to cook for about 3 minutes. Taste for salt and pepper and serve immediately.

Per Serving: 186 Calories; 12g Fat (53.7% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 18mg Sodium

Posted in Appetizers, Vegetarian, on May 21st, 2012.

hummus_eggplant_sandwiches

This could be an appetizer if you tore the flatbread in smaller pieces, but in the above they’re a small open-faced sandwich, of sorts. It’s topped with some home made hummus (so easy to do), then some eggplant that’s tossed with a balsamic vinaigrette,, then topped with some pine nuts and sheep’s milk Feta.

This was dinner the other night. It was so good. So incredibly good. I knew it would be tasty because I’ve made something similar before. I just decided to rearrange it as an open-faced sandwich. What got me thinking about it was a visit to a new Middle Eastern market in our near neighborhood called Aria. And I was thrilled to find out recently that they make sangak bread. Since many of you won’t have the availability of sangak bread, just use any kind of soft flatbread instead. But thin. It’s gotta be thin. Pita bread won’t work – it’s too stiff and dry. Sangak is stretchy and springy and very thin and moist.

One of my favorite recipes is the original of this, Layered Hummus and Eggplant. It’s a dip, of sorts, with the hummus and eggplant on top and you spread it on crackers or crispy pita or whatever. Sangak if you have it. I knew my DH wouldn’t think that was a meal if he had to dip or spread stuff onto some bread. But it doesn’t hurt us any at all to not have a meat protein once in awhile. So I made the hummus (about 5 minutes of work in the food processor) and made the eggplant – that took more time as the thick pieces have to be sautéed lightly in oil and it took about 15-20 minutes with each batch. The balsamic vinaigrette took no time at all.

To serve it I just slathered the chilled hummus on the stretchy pieces of sangak (about 2” x 5” or so), then spooned on the eggplant that had been tossed with the vinaigrette, and topped it with pine nuts, Feta and cilantro (or use parsley). Onto a pretty platter they went (2 apiece) and made a lovely green salad to go with it.

hummus_eggplant_rollupsAfter dinner I got to thinking about this dish, and decided that it would also make a very good rolled up sandwich. So the next day I made one of those with more of the same ingredients. Here’s a photo of that. I made them small so you could easily hold them in your hand. I won’t say they’re a perfect sealed-up envelope – some of the hummus dripped out, but it was do-able.

As I write this, I still have leftovers and I froze a few pieces of the sangak, which will keep for a week or so, and in that time we’ll have some for lunch one day. This dish is very healthy. Truly it is.

What I liked: I just adore the flavors of the hummus (home made please) and the dressing-enhanced eggplant. The Middle Easterners knew what they were doing when they combined hummus and eggplant. It’s a match made in heaven.

What I didn’t like: oh my, nothing.

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Hummus and Eggplant Sandwiches or Roll-Ups

Recipe By: Original recipe from Judy Bart Kancigor, but I adapted it some to the sandwich style
Serving Size: 10 (a guess)

HUMMUS:
2 large garlic cloves
1 teaspoon salt
15 ounces garbanzo beans, canned — drained, save juice
1/2 cup tahini
1/2 cup water — or juice from garbanzos
1/4 cup vegetable oil
4 tablespoons lemon juice — or to taste
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
EGGPLANT:
1 1/4 pounds eggplant, whole — purple type, no bruises
1/4 cup olive oil
DRESSING:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon sugar
1/2 teaspoon salt — or to taste
1/4 teaspoon black pepper — or to taste
1/2 bunch fresh cilantro — chopped
1/4 cup pine nuts — toasted
2/3 cup Feta cheese — preferably sheep’s milk, crumbled
SANDWICH PART:
10 ounces sangak bread — or other soft flatbread

1. HUMMUS: Turn on processor and drop in garlic cloves, and process until minced. Add salt and allow to sit while you collect the ingredients down through ground cumin. Add those items to the processor and blend until smooth. If mixture is too thick, add water. This makes about 2 cups of hummus.
2. EGGPLANT: Slice the eggplant in 1/3 inch thick slices, or slightly thicker. Heat just enough oil in the bottom of a large skillet and fry over medium-high heat, in batches, on both sides until the eggplant is cooked, brown and slightly crisp, approximately 5 minutes per side. Drain on paper towels, then coarsely chop. Place in bowl.
3. DRESSING: Meanwhile, combine in a lidded jar the balsamic vinegar, oil, sugar, salt and pepper and shake until combined. An hour before serving, pour about 2 T. of the dressing over the eggplant and stir. Set aside.
4. Toast the pine nuts in a hot skillet until barely brown. Set aside. Chop cilantro a few minutes before serving. Cut sangak bread into flat strips (about 2 1/2″ x 5 inches long).
5. SERVE: spread the hummus on sangak bread (or flatbread) slices. Spoon the eggplant over the top and sprinkle with cilantro (or Italian parsley, if preferred) Feta and toasted pine nuts. Serve flat (open-faced) or roll the pieces up into a roll-up and serve as finger food.
Per Serving (you may not use all the dressing so these numbers may be off): 377 Calories; 33g Fat (74.9% calories from fat); 7g Protein; 18g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 575mg Sodium.

Posted in Salads, on May 19th, 2012.

greek_village_salad

Is a Greek salad so ubiquitous that you/we don’t need a recipe? Maybe so since Greek salad to me means lettuce, tomatoes, cucumber, peppers, kalamata olives and a lemon juice-heavy dressing. Oh, feta cheese too. And oregano for sure! I added some left over cold skirt steak.

Last summer we visited with our friends Sue & Lynn, who live near Denver. Out on Sue’s coffee table was a very pretty new cookbook I leafed through, then decided I really needed to have, Festival of Greek Flavors; A Mediterranean Culinary Adventure. Since I didn’t have any Greek cookbooks, I added it onto my Amazon wish list, and got it as a gift for Christmas! The book is a compilation of recipes by a group of Denver women, all members of a Greek Orthodox church, and part of a group called Ladies Philoptochos Society. It’s a very pretty hardcover cookbook – color pictures accompany most of the recipes, but not all. Some recipes come with interesting stories about the recipe origin, too. I need to put little bookmarks or flags in the book on recipes I’d like to try.

Since Christmas I’ve looked at it a couple of times, considering a recipe I’d try, but it wasn’t the right fit for whatever I was planning. But when I got the hankering for a Greek salad, it was the first place I looked.

As I read the ingredients, I had tomatoes (check), cucumber (check), Feta (check), peppers (check), red onion (check), Kalamata (check), and fresh basil (check). I wanted to make this a green salad type, so I added lettuce, although it’s not in the original recipe. It also called for peperoncini too. I didn’t have any, and really didn’t want to buy a whole bottle, so that one element was omitted. I had a fresh lemon, oil, garlic, etc. to make the dressing.

We were in a hurry that night so I had to throw it together at the last minute, but it worked. The dressing was the only thing that didn’t taste quite right – I had to add more lemon juice, and I added some wine vinegar as well. The dressing for a Greek salad needs to be tart – the recipe in the cookbook was too oil-heavy. So I changed the recipe below for that. Maybe it’s a typo. Don’t know.

What I liked: just the combo of flavors – there’s something about Greek salad – the word that comes to mind is bright and clean. I made it with some lovely grilled red and orange bell peppers I had and didn’t add fresh peppers. And I also added the thin slices of skirt steak, but that’s not a necessity. It’s the salad that it’s all about.

What I didn’t like: once I fixed the dressing, it was great. Loved the fresh flavors.

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Greek Village Salad

Recipe By: Adapted from Festival of Greek Flavors
Serving Size: 4
NOTES: I don’t love the harsh flavor of raw onion, so I always soak the onion in water with a little splash of vinegar added, for about 30 minutes. It mellows the onion completely. I also added slices of some left over steak I had on hand – you could add cooked chicken also.

SALAD:
1 whole garlic clove
1 1/2 cups cucumber — European style (seedless), cut in coins or smaller
2 large tomatoes — sliced
2/3 cup bell pepper — [I used a grilled pepper, the recipe uses raw]
1/2 cup red onion — thinly sliced
4 cups Romaine lettuce — chopped [not in the original recipe]
DRESSING:
1/2 cup extra virgin olive oil
1 teaspoon lemon zest
3 tablespoons fresh lemon juice (or more if desired)
3 tablespoons red wine vinegar
1 clove garlic — minced
1 teaspoon dried oregano — crushed between your palms
1/4 cup fresh basil — cut in thin sliced
Salt and freshly ground black pepper to taste
GARNISH:
12 kalamata olives
4 whole pepperoncini pepper — [optional]
4 ounces Feta cheese — crumbled or cubed
1 teaspoon dried oregano — sprinkled on top

1. SALAD: Rub the salad bowl with the cut garlic clove and discard. Place cucumber, tomatoes, bell peppers, onions and lettuce in bowl.
2. DRESSING: In a glass jar combine the dressing ingredients and shake. You can make this a few hours ahead and let sit at room temp.
3. Add dressing to salad and toss well. Taste for seasonings. Garnish with olives, pepperoncini (if using), Feta and dried oregano.
Per Serving: 396 Calories; 37g Fat (79.9% calories from fat); 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 508mg Sodium.

Posted in Fish, on May 17th, 2012.

shrimp_sliders_lime_aioli

You know, don’t you, that brown-ish food doesn’t photograph well. Period. And pictures don’t look very nice if you move the camera when you press the shutter. Da—! But that doesn’t detract one whit from the TASTE of these guys. Oh so delicious. Loved this stuff. Worth making.

If I’d read this recipe in a magazine I’d have slid right on by. If I’d seen it on one of the tv food shows, I might have changed the channel. But when it’s served to you at a cooking class and you taste it, well, that puts these in a whole new category! Shrimp sliders didn’t SOUND all that good, but if Phillis Carey was making them I really thought they’d be good. Indeed!

It’s not necessary to use huge shrimp in this, since it’s all pulsed in the food processor. But you do need RAW shrimp, not cooked. And tails off, too. The shrimp (cut up into smaller chunks) is whizzed up lightly with an egg yolk, green onions, Dijon, lime juice, cilantro and some seasonings. A little bit of panko crumbs go into the shrimp cakes too, and they’re dipped into more panko before frying in vegetable oil. Meanwhile, you make a very simple mayo based aioli (with garlic, lime juice, Dijon, sugar, hot sauce and green onions). A bit of that is spread on each bun, the shrimp cakes are put on, a bit more aioli and a nice-sized fresh spinach leaf and you’re done. Easy. And delicious. You can make the raw shrimp cakes several hours ahead of time, and the aioli. At dinnertime, all you’ll need to do is cook the shrimp cakes, toast the buns, and you’re done. Phillis says she makes these often for catered parties she does – she does them in much smaller form as an appetizer and folks dip them into the aioli. She used to have to cut little bread rounds to put them on, but now most stores carry slider buns. Makes it super easy!

What I liked: well, how much I even liked mushed-up shrimp in a cake/burger form. It was really, really delicious. I like the bit of chewiness to shrimp anyway. And I liked the garlicky aioli Phillis put with it. These are easy.

What I didn’t like: nothing, really. I liked it all. Worth making as I mentioned at the top.

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Shrimp Sliders with Spicy Lime Aioli and Spinach

Recipe By: From a Phillis Carey cooking class, 5/2012
Serving Size: 4
NOTES: The panko crumbs give the shrimp cakes some nice crispiness. 

SHRIMP MIXTURE:
3/4 pound shrimp — cleaned, tails removed
1 large egg yolk
1 tablespoon green onion — minced
1 tablespoon fresh lime juice
1/2 teaspoon Dijon mustard
1 tablespoon fresh cilantro — chopped
1/2 teaspoon Sriracha sauce — or other hot sauce
1/2 teaspoon salt
1 pinch black pepper
1/2 cup panko bread crumbs
Vegetable oil for frying (preferably grapeseed for its high flash point)
AIOLI:
1/2 cup mayonnaise
1 whole garlic clove — minced
2 teaspoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon Sriracha sauce — or other hot sauce
1 tablespoon green onions — minced
SLIDER STUFF:
1/2 cup panko bread crumbs
8 small slider buns
8 medium spinach leaves

1. SHRIMP: Coarsely chop shrimp and place in food processor. Add egg yolk, green onion, lime juice, mustard, cilantro, Sriracha, salt and pepper. Pulse to combine. Do not puree – you want a few small pieces of shrimp to taste. Add 1/2 cup panko crumbs and pulse to combine. Form shrimp mixture into 8 cakes a little larger than the diameter of the slider buns.
2. Coat each shrimp cake in 1/2 cup panko crumbs and transfer to a parchment-covered baking sheet. Refrigerate at least 10 minutes, preferably an hour, and up to 4 hours ahead of cooking.
3. In a medium to large nonstick skillet heat 1/4 inch vegetable oil over medium-high heat. Working in batches, if needed, adding more oil as necessary, fry cakes until cooked through and golden brown on both sides, about 6 minutes. Remove to a rack and drain.
4. AIOLI: In a bowl combine the ingredients and stir until smooth.
5. Toast buns and spoon a small amount of aioli on each bottom bun. Top with shrimp cake, add a spinach leaf to the top, add more aioli if desired. Top with bun lid and serve immediately.
Per Serving (the nutrition info does not include the oil used to fry the shrimp): 571 Calories; 31g Fat (46.6% calories from fat); 31g Protein; 48g Carbohydrate; 3g Dietary Fiber; 192mg Cholesterol; 980mg Sodium.

Posted in Salads, on May 15th, 2012.

caesar_coleslaw

Coleslaw isn’t foremost on my brain when I think about salads. Not that I don’t like them – I do – but I seem to associate them only with summer barbecues. That’s a shame, really, as they’re quite good with a lot of different meals. This one combines one of my favorite tastes – Caesar – with regular cole slaw ingredients. But the dressing is a mayo style with capers.

My apologies about the photo. Not as good as it should have been. Too many shadows. But don’t let that deter you from trying this – if you like Caesar dressing, you’ll like this version of an easy coleslaw. I was at a cooking class with Phillis Carey, and she made this to go along with a ground chicken burger with Caesar components. I wasn’t so crazy about the burger, but I loved the coleslaw. Phillis made it very easy because she used ready-cut coleslaw mix (a 1-lb. bag), some green onions, a little bit of grated Parm and the caper-enriched mayo dressing (mayo + sour cream + lemon juice + Worcestershire + garlic and capers). VERY easy to do. She told us we could also use those packages of broccoli slaw (mix) too – and mentioned that salad as a big favorite of hers. She feels quite virtuous when she gets in lots of healthy veggies (the broccoli) and enhances it with the Caesar style dressing.

You’ll find a Caesar dressing here on my blog already – actually there are several – but Phillis’ version (Mayo Caesar Salad Dressing) using mayo as the base is one of my real favorites because it’s so easy (no blender needed). This dressing here is slightly different, but you could likely use either of them.

What I liked: the Caesar flavoring was wonderful. Add just enough dressing to suit your own tastes.

What I didn’t like: nothing at all!

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Caesar Coleslaw with Tangy Caper Dressing

Recipe By: From a Phillis Carey cooking class, 5/2012
Serving Size: 6

DRESSING:
1 cup mayonnaise
1/4 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon capers — rinsed and minced
2 large garlic cloves — smashed and minced
SALAD:
16 ounces cabbage — a coleslaw mixture, or use broccoli slaw mixture
6 whole green onions — sliced
1/2 cup Parmigiano-Reggiano cheese — coarsely grated
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. DRESSING: In a small bowl whisk together mayonnaise, sour cream, lemon juice, capers and garlic until smooth.
2. COLESLAW: In a large bowl combine the slaw mixture, onions and add about 3/4 of the dressing. Mix thoroughly. Cover and refrigerate until well chilled, at least 1 hour, but not longer than 4 hours.
3. Just before serving, taste for seasoning (and add more dressing if it’s needed) and add Parm.
Per Serving: 344 Calories; 35g Fat (86.4% calories from fat); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 569mg Sodium.

Posted in Beef, Grilling, on May 13th, 2012.

grilled_skirt_steak

Skirt steak! Not something I make with any regularity. But it was FULL of good, beefy flavor. It marinated for just about an hour in an oil/soy sauce mixture and grilled for 2-3 minutes per side. Topped with some caramelized onions. Really good stuff! I forgot to remind my hubby to slice it across the grain – but it really didn’t matter much because the meat was super-tender.

The other night I opened the freezer door and stared in there, wondering what to fix for dinner. You ever do this too? Chorizo? No, not for dinner. Must have bought that 6 months ago when our son-in-law was coming down, then I didn’t use it (he loves chorizo, obviously). Andouille sausage? No; I usually use that with something else, not as an entrée; not time for that. Chicken breasts? No, tired of those. Oh, what’s that package? Skirt steak. Well, why not? It had been in the freezer for well over a year, probably longer than that, and it had gotten tucked under something else so I hadn’t noticed it. My normal method of defrosting meat is to put it in a big bowl filled mid-way with water, and weighted down so the meat stays under the water (and therefore stays quite cold). This is assuming it’s in a Ziploc bag or vacuum sealed, of course. In a few hours it was completely defrosted.

I have a recipe for Mexican style skirt steak on my blog, but it’s part of a multi-dish ethnic dinner. Way too much work – besides I already had the side dishes picked out (also items from the freezer). I could have gone to Eat Your Books to hunt for recipes within my own cookbook collection, but I was in a hurry, so I just did a Google search for “skirt steak,” and one of the early search results was this recipe, from She Wears Many Hats, a blog I wasn’t familiar with. Amy’s recipe was very easy – the marinade went together in a hurry (some oil, soy sauce, a little bit of rice wine vinegar, ginger, garlic, S & P and it was done. It went right into the Ziploc bag I had used in the freezer. I squished it around a bit so all the surfaces of the skirt steak were saturated with the marinade and I plopped it in the refrigerator for awhile.

We were on a timetable (gosh, I hate those nights sometimes – have to sit down to eat by 6 in order to be at choir rehearsal by 7). We prefer to eat at about 6:30 or 7 on most nights. It’s just the routine we’re into.

I’ll include the recipe for the caramelized onions too. I made these a week or so ago, using a new recipe that included a little bit of dark rum and thyme, and served it with something else. But those little puppies go a long way, so I had sufficient for another meal. It was just perfect with the steak. The sweetness of the onion blended so well with the steak. My DH grilled the meat in no time at all – probably just 2-3 minutes per side – as we wanted it to be rare to med-rare in the middle. I got dinner on the table before 6 and dishes were done and put away in ample time.

What I liked: the flavor of the beef – the marinade isn’t overpowering at all. The soy sauce is mellow in this as well – I used Trader Joe’s low-sodium. Also loved the caramelized onions on top. Make a bunch so you can have left overs. My plan as I write this, is to serve the leftover beef on top of a Greek salad.

What I didn’t like: nothing at all. Delicious. I’d make this again.

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Grilled Skirt Steak

Recipe By: Amy at http://shewearsmanyhats.com/2011/06/skirt-steak/
Serving Size: 4
Serving Ideas: Because I had some on hand, I served the steak with a large spoon of caramelized onions. The sweetness of the onions was wonderful with the steak. Although the marinade contains soy sauce, the flavor does not predominate.

1 pound skirt steak
2 tablespoons extra virgin olive oil
3 teaspoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons rice vinegar — [I used seasoned because it’s what I had in my pantry]

1. Mix all ingredients together in a zip top bag, adding skirt steak last. Squish it around some to coat well and marinate refrigerated until ready to cook. Marinate for at least 30 minutes if time allows.
2. In an iron skillet over medium-medium high heat place the skirt steak. Slightly press down to create sear. For medium rare, cook for 3 minutes. Flip steak and cook for an additional 3 minutes. Alternately you can barbecue on an outdoor grill for the same period of time.
3. Let steak rest about 10 minutes tented with foil, then cut narrow slices across the grain.
Per Serving: 264 Calories; 19g Fat (64.4% calories from fat); 22g Protein; 1g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 336mg Sodium.

. . .
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Caramelized Onions with Dark Rum and Thyme

Recipe By: The America’s Test Kitchen Family Cookbook
Serving Size: 12 (that’s just a guess – makes about a cup)

2 pounds yellow onions — thinly sliced
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 teaspoon light brown sugar
1 tablespoon water
Salt and freshly ground black pepper to taste
2 teaspoons dark rum
1 teaspoon fresh thyme — minced
1/2 teaspoon cider vinegar

1. Have all the onions sliced and ready.
2. Melt the butter and oil in a large nonstick skillet over high heat. Stir in the onions, brown sugar and about 1/2 tsp salt. Cook, stirring occasionally, until softened, about 5 minutes. [You may need to turn the heat down to prevent the onions from burning.]
3. Reduce heat to medium and cook, stirring frequently, until the onions are deeply browned, about 40 minutes.
4. Add the rum, thyme and vinegar and stir well, off heat. Taste for salt and pepper.
Per Serving: 47 Calories; 2g Fat (41.6% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 2mg Sodium.

Posted in Fish, on May 11th, 2012.

salmon_leeks_maple_orange

Luscious leeks in a bit of butter, a little jot of maple syrup, some orange juice, orange zest and some orange supremes over a salmon fillet and you’ve got a little salmon magic.

The photo doesn’t do this justice. The salmon fillet there on the bottom, is lapped with all those delicious morsels of leeks, maple syrup and orange segments. Oh my. This dish was absolutely fantastic. And EASY besides. I can’t take all the credit for this, as Phillis Carey devised the original recipe. I just did a riff on it and made up my own proportions. I added maple syrup and I added orange zest and the supremes as well.

The salmon almost cooked too long – it’s so hard to tell with salmon – I couldn’t have simmered it for more than about 5 minutes and already the white collagen had begun to seep up through the top layer, so I knew it was truly DONE. Quick like I took out the fish and finished the sauce with the addition of the zest, the orange supremes and a bit of cream. Really not very much – just enough to give the leek mixture some “sauce” consistency. Piled it on top of the fish and it was served.

Be sure to have everything else for your dinner completely finished before you start, as it comes together that quickly. Please make this!

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Salmon Fillets with Leeks and Orange Sauce

Recipe By: My own creation
Serving Size: 2
NOTES: If you want to use more orange zest, you may – it will be VERY orangey, however. The maple syrup counteracts any bitterness, but I think half the zest is sufficient.

12 ounces salmon fillets
2 small leeks — trimmed, cleaned, halved, sliced
1 tablespoon unsalted butter
Zest of 1/2 orange
2 tablespoons orange juice — (from the orange you zested)
1 tablespoon maple syrup — (the real stuff, not the fake type)
1/4 cup orange supremes — (also from the one orange you’re using)
3 tablespoons heavy cream
Salt and fresh ground black pepper to taste

1. Zest the orange first and set aside. Cut off the peel and pith, then cut out the little orange supremes. Set those aside. Then squeeze the orange of any remaining juice which you’ll use later on.
2. Rinse and pat dry the salmon fillets. Rest on a paper towel to absorb any additional moisture, while you prepare and cook the leeks.
3. In a medium-sized, nonstick skillet heat the butter over medium heat. Add the leeks and stir frequently as they cook, about 10 minutes. When they’re soft, add the orange juice and maple syrup and stir to combine.
4. Move most of the leeks to one side and add the salmon fillets. Cover the pan, reduce heat and simmer for 6-8 minutes (or longer), depending on the thickness of the salmon. When you can begin to see the white collagen seeping up to the top of the salmon, it’s done. Remove salmon to heated plates and loosely cover in foil.
5. Raise the heat in the pan and add the cream and orange zest. Allow to simmer gently until the cream has reduced by half. Add the orange sections, cover and simmer for about a minute, until the oranges are heated through. Pour the leek mixture over the salmon and serve immediately.
Per Serving: 412 Calories; 20g Fat (44.2% calories from fat); 36g Protein; 21g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 142mg Sodium.

Posted in Desserts, on May 9th, 2012.

craggy_chocolate_cake

Well, you chocoholics out there, this one’s for you! Biting into this very chocolatey cake has you biting down on chocolate air. It’s so very light. Veddy French too.

You know, there’s just something about chocolate and whipped cream. Together as a pair –  it’s made in heaven in my book. In my culinary opinion! I was pretty sure I was going to like this cake when I watched Laura Calder make it (she has the show on the Cooking Channel called French Cooking at Home). I was having a chocolate craving (which occurs with some regularity but I don’t succumb to it very often). In any case, when I went online to read the recipe on the network’s site, Laura described at the end to “serve with a drift of whipped cream.” That did it for me. The word drift. It conjured up all kinds of mouth-watering visions of a bite of chocolate heaven. Had to try it.

It’s not difficult at all to make, although it does require one bowl to whip up the egg yolk mixture, another bowl to whip the egg whites, and a pan to melt the chocolate and butter (a double boiler, or a bowl set on top of softly simmering water). Then it requires the 8-inch springform pan, of course. Parchment papered on the bottom, then greased and floured too. So it takes a few dishes, I’ll admit.

craggy_choc_cake_collageWanting to make it sugar-friendly for my DH, I used half sugar and half Splenda, which worked out just fine. But then there’s also sugar in the chocolate. I’m glad my MasterCook program will tell me/him how many carbs are in a slice.

I suppose this cake is a kind of sponge cake (because egg whites are whipped) but it’s not really the same proportions. It’s kind of like a soufflé cake too. At any rate, you combine the chocolate/butter mixture and the egg yolks, then gently fold in the whipped egg whites and pour it into the prepared springform pan. I left just a few wisps of egg white visible, and they baked a different color – you can see it toward the top of the cake in the upper photo. So make sure you stir in all the whites so none are visible.

Once baked you can almost watch the cake sink in the middle as it cools – that’s when some of those craggy top pieces are formed. I let it sit for about an hour (after I’d swiped a thin blade around the outside edge so none of the cake would stick). It was still warm when I hand-whipped just a little bit of whipped cream and set that drift on top. It was heavenly. Absolutely heavenly. Even with half Splenda – I couldn’t tell the difference.

What I liked: oh my – the heavenly SOFT texture of the cake. It’s almost molten when it’s warm, but yet it’s not liquid at all. Served warm it just slips into lightness in your mouth. Not literally, because it has a distinctly chocolate feel to it. The next day, though, the cake was more like a tender soufflé cake. I’d definitely eat it warm – for me anyway, it was infinitely better. With the leftovers I heated each slice in the microwave for 15 seconds. Just right.

What I didn’t like: only one thing and it was my own fault – I didn’t quite mix the egg whites in thoroughly enough – those areas cooked differently and had a different texture. Just mix thoroughly, that’s all. No streaks of egg white.

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Craggy Chocolate Cake

Recipe By: Linda Calder, French Cooking at Home (cooking channel)
Serving Size: 8
NOTES: The top of the cake will sink as it cools – no worries – that’s also the way it’s supposed to.

7 ounces chocolate — 70%, chopped
7 ounces butter — softened
4 large eggs — separated
1 cup sugar — [I used half Splenda}
Sweetened or flavored whipped cream

1. Heat the oven to 375°. Line with parchment, grease, and flour an 8-inch springform pan.
2. Melt the chocolate gently over a water bath, and then beat in the butter a piece at a time until smooth. In a separate bowl, beat the yolks with 1/2-cup sugar until thick, pale, and ribbony. In yet another bowl, beat the whites to soft peaks. Scatter over the remaining 1/2-cup sugar and beat to a stiff meringue.
3. Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Definitely fold thoroughly – no streaks of white as they will bake differently. Pour the batter into the prepared pan and bake 50 minutes.
4. Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack, appealingly. Serve with a drift of slightly sweetened whipped cream, flavored with vanilla, rum, or orange flower water.
Per Serving: 437 Calories; 31g Fat (61.2% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 160mg Cholesterol; 244mg Sodium.

Posted in Chicken, on May 7th, 2012.

lemon_chicken_breasts

If lemon is a flavor you like, these chicken breasts will put you in lemon nirvana! This is a quick and easy baked chicken dish (you don’t even have to brown them first) that’s even worthy of a company meal.

Don’t you have nights when you need to get dinner on the table in a big-fat hurry? Even though I enjoy cooking most of the time, there are days when I just don’t seem to get myself into the kitchen until about 5:30 or so and realize we need to be out of the house in an hour. So, with lemons still loading down our Meyer lemon trees, I quick-like went in search of a lemon chicken recipe. Going to Eat Your Books, I looked at their list, scanning about 30 or more recipes amongst my cookbooks (which lists the main ingredients) before I found a simple and quick recipe that I thought sounded really good. It came from Ina Garten’s book Barefoot Contessa How Easy Is That?

Reading through the recipe completely I heated the oil, added the garlic and just let it mellow in there for a minute. Off the heat I added the dry white wine, lemon juice and lemon zest, oregano and thyme. The chicken breasts I used were skinless (that’s all I had), and I think breasts with skin would definitely be better (because it would protect the top from over baking), but when you’re in a hurry you don’t quibble over chicken skin. I did pound the chicken slightly. While I worked on the rest of my meal, I let the chicken just marinate in that stuff for about 20 minutes. Also waited for the oven to heat up. I made this for 2 servings, so I had part of a lemon which was cut into wedges and snuggled in with the chicken pieces. I checked the chicken early – good thing – as the chicken was done in about 25 minutes. I probably could have removed it at 20 minutes. The recipe indicates to tent with foil once you take it out of the oven and let it sit for 10 minutes. During that time the temp will rise about 5-10 degrees, so you DO want to take it out early.

I suppose professional chefs just know the finished temperature of cooked chicken. Because the chicken was just slightly overcooked, I thought, I needed to research this. Today I went on the ‘net and read several websites, just because I wanted to know. The USDA has apparently recently put out there that chicken breasts need to be cooked to 165°. And especially if you have any health or immune system issues, you’d want to make sure it’s cooked sufficiently. It used to be higher, but in recent years they reduced the temp to 160° and now changed it to 165°. SO, if I were making this again, I’d bake it to exactly 160° and take it out of the oven then. And tent it for 5-10 minutes before serving. Here’s what I found at one website:

Many experts recommend that chicken breast meat must be cooked to an internal temperature of 170 degrees F, but others say 160 degrees F is fine. You will have moister chicken if you cook to 160 degrees F. According to Dr. O. Peter Snyder, the chicken has to reach a temperature of 160 degrees F for 5.2 seconds to kill pathogens. Now the USDA is recommending that, because of bird flu fears, chicken should be cooked to a temperature of 165 degrees F. Remember that the meat will continue to cook after it’s removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it’s off the heat.

Now – once it was baked – it looked really nice – just a bit golden brown. I sprinkled just a little bit of grated Parm on top (because I’d made some risotto where I needed it anyway) and garnished it with one sprig of fresh thyme and a wedge of the cooked (and mellowed) lemon. My DH ate all of the lemon, peel and all. What I DID do, though, was spoon the pan juices into tiny little ramekins (not in the picture, because I did it afterwards) and put those on our plates. With each bite of chicken, we dipped it into the jus. It was good. I liked the chicken a lot – but I might reduce the temp by 25° next time. And, I would be very precise about removing the chicken when it reaches 160°, so I’d want to use a probe in the chicken.

What I liked: the very lemony chicken flavor. Loved dipping the chicken into the ramekin of jus. Liked how easy it was to make – with fresh thyme in my garden, and lemons on our trees, I’ll almost always be able to make this. I think the addition of lemon zest was an important step – it just steps up the lemony-ness. Thank you, Ina.

What I didn’t like: not much of anything – I’d be very careful about cooking it JUST to 160°. And if I had chicken breasts with skin, I’d use them. I usually don’t, however.

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Lemon Chicken Breasts

Recipe By: Ina Garten, How Easy is That?
Serving Size: 4
NOTES: The nutrition info assumes you’ll eat the skin. If you don’t, the fat and calorie numbers will go down significantly. Mostly the chicken skin is kept on to protect the chicken from drying out.

1/4 cup olive oil
3 tablespoons minced garlic — (9 cloves)
1/3 cup dry white wine
1 tablespoon lemon zest — (2 lemons)
2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
4 chicken breast halves — skin on (6 to 8 ounces each)
1 whole lemon

1. Preheat the oven to 400°. [My suggestion: try 375° instead and definitely use a probe-in thermometer.]
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. The internal temperature should be about 160° Once removed from the oven, it will continue to cook and will rise in temp about 5-10 degrees. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. [My suggestion: there is a lot of lemony juice in the bottom of the baking dish – spoon it out into individual mini-ramekins and serve alongside the chicken and invite your diners to dip each piece of chicken into the jus before eating.]
Per Serving: 399 Calories; 27g Fat (62.8% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 94mg Sodium.

Posted in Soups, on May 5th, 2012.

sweet_corn_soup_mushrooms_spinach_pesto

If you were to double the size, this could be an entrée type soup. As it is, it will make 6 smallish servings. Those are sliced baby portobellos in the center, with a drizzle of a freshly made spinach pesto on top. The corn soup is the star – it’s really not cooked – it’s freshly shucked corn mixed with chicken broth and pureed – then just heated through to serve. The fresh corn flavor predominates.

I wouldn’t call this soup simple, exactly. With 3 different parts to it, it’s a bit more complicated than many soups. What it is, is really tasty – a standout in the crowd of corn soups, I’d say – what with all the umami flavor going on: (1) from the very fresh corn flavor; (2) the almost meaty flavored mushrooms; and (3) the garlicky spinach pesto on top. Each bite containing all of those things will sort of burst in your mouth!

When Tarla Fallgatter made this soup at a recent cooking class we remarked on the fresh corn. I don’t know where it came from – probably Mexico or South America anyway – since it’s definitely not corn season around here. Yet. The corn was really tasty and it stands up and shouts at you with its fresh flavor. Tarla didn’t cook the corn – it was merely pureed with some chicken broth and heated enough to serve. So it retained its fresh-corn flavor completely. The mushrooms give the soup some substance. Then the spinach pesto added some piquant taste to the entire thing. When you find fresh corn, try this. If you don’t want to make it with spinach pesto, you can use basil pesto, but I liked the mellow-ness of the spinach rather than the pungency of basil.

What I liked: sorry for repeating it so many times, but I loved the fresh corn flavor. All of it. Very tasty and definitely worth making.

What I didn’t like: well, it does take a bit of work and dirties up several pans and the blender too.

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Sweet Fresh Corn Soup with Mushrooms and Spinach Pesto

Recipe By: Tarla Fallgatter, cooking instructor, 2012
Serving Size: 6
NOTES : If you don’t have mushrooms, red bell peppers could be used instead.

3 cups corn kernels — (from about 9 ears)
1 1/2 cups chicken stock
3 tablespoons heavy cream — (optional)
Salt and freshly ground black pepper to taste
1 cup baby portobello mushrooms — stemmed, cut in 1/2″ slices
1/2 cup olive oil — a citrus flavored oil is fine too, divided use
1 1/2 cups fresh spinach
2 cloves garlic — crushed

1. In a blender or food processor puree the corn kernels with about 1/2 cup of chicken stock until it’s smooth. Set aside.
2. In a medium saute pan over high heat add 1-2 T. of olive oil. Add mushroom slices and saute until tender. Set aside.
3. Heat 1-2 T. olive oil in a medium saute pan over medium heat; Add the garlic and stir for 1 minute. Add the spinach, coarsely chopped, and saute for a few minutes, just until the spinach is wilted. Transfer to a blender and add 4-6 T. olive oil and process until smooth. Season the spinach pesto with salt and pepper to taste.
4. Heat the corn puree and heavy cream in a large pan and as soon as it is sufficiently hot, pour servings into bowls (only about 1/2 cup per serving). Meanwhile, reheat the mushrooms and place them in the middle of the soup, then drizzle the top with the spinach pesto.
Per Serving: 269 Calories; 21g Fat (68.1% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 551mg Sodium.

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