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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 Salads, on March 16th, 2012.

pear_arugula_fennel_gorg_salad

Ah, my mouth is watering just looking at this salad. Love those arugula leaves. And the pear, the Gorgonzola crumbles, and there’s some fresh fennel bits off to the left. The walnuts, well, they’re underneath the pear I think. Altogether delicious.

Almost every upscale restaurant serves arugula in some way, shape or form these days. It’s such an “in” green. Trader Joe’s sells baby arugula, which is the ideal for this salad. You could get all the ingredients there, actually, including the Gorgonzola cheese, pears and fennel. I happen to really like the peppery taste of arugula, but I understand, it’s not everyone’s favorite choice. If that’s the case, just substitute some other green like mache or even Romaine.

The recipe came from the cooking class with James Clark, the chef at Croce’s in San Diego. I would suppose this is one of their signature salads, although since I haven’t been there, I really can’t say for sure. The recipe, though, is from the next cookbook he and Ingrid Croce are publishing – I know that because James made a photocopy of the proof copy. He had explained to us that the previous couple of days he was bleary-eyed from re-reading the cookbook. Again and again. Fixing little things, typo’s and such. Since I was in the advertising business, I know proofreading well!

This salad is just delicious, that’s all I can say. Fresh fennel is finely sliced, Gorgonzola cheese is crumbled, walnuts are toasted, the Champagne vinegar vinaigrette is whizzed up in the blender and you’ll be all set. Plate the salad and add the cheese, walnuts and at the last minute slice the pears. Serve.

What I liked: the crunchy, peppery flavor of the arugula; the Gorgonzola crumbles (maybe because they’re not the norm like Feta or Blue Cheese); the toasted walnuts. Well, and the fennel too. Oh, heck, I just liked it all.

What I didn’t like: nothing at all.

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Pear, Arugula and Fennel Salad

Recipe By: Adapted slightly from James Clark, Croce’s Restaurant, San Diego, 3/2012
Serving Size: 8
NOTES: If you make this according to the restaurant’s version, the dressing is a bit on the tart side. I think it needs just a tiny jot of sweet – sugar, agave or honey (see note in ingredients).

CHAMPAGNE VINAIGRETTE:
1 tablespoon shallots — minced
1 teaspoon garlic — minced
1/2 cup champagne wine vinegar
1 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon sugar — or honey [my addition]
1/4 teaspoon star anise — ground to a powder
SALAD:
1 small fennel bulb — very thinly sliced
1 pound arugula — baby leaves
2 whole pears — Bosc or red
1/2 cup gorgonzola cheese — crumbled
1/2 cup walnuts — toasted, chopped

1. VINAIGRETTE: Puree all the ingredients in a blender until thoroughly mixed. Dressing will not emulsify because there are no ingredients in it to help it do so, so you’ll need to put it in a shaker container and shake vigorously before serving it. Dressing will keep for up to a month.
2. SALAD: In a mixing bowl combine the fennel, arugula and add the vinaigrette to taste. You will not use all the vinaigrette. Place on each plate and top with gorgonzola crumbles, sliced pear and walnuts.
Per Serving (you probably won’t use all the dressing, so these numbers are high): 386 Calories; 37g Fat (81.2% calories from fat); 7g Protein; 13g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 466mg Sodium.

Posted in Soups, on March 14th, 2012.

croces_mulligatawny_soup

A really delicious curry-enhanced chicken, vegetable and rice soup. And it’s from Croce’s Restaurant in San Diego. A recipe from Jim Croce’s widow, Ingrid Croce.

Some years ago I wrote up my version of Mulligatawny Soup. It’s very similar to this one – some of the proportions are different, but this one contains carrots (I liked that part), a few different spices (I liked that part too). My recipe is a lower calorie one (using fat-free half and half) and it also includes a bit of apple. Not every Mulligatawny soup has apple. This one uses heavy cream, butter and ample veggies.

I probably wouldn’t have tried this one, only because I have a recipe I make and like. But I was attending a cooking class with Ingrid Croce and her executive chef, James Clark. This was the first course, and I must say, I slurped up every bit in my bowl. If you’re interested, the restaurant is in San Diego, in the Gaslamp District. Not surprisingly, it’s called Croce’s. It’s a jazz bar, and it was suggested that the best night to go there for music is on Sunday. I want to try the restaurant now that I’ve tasted the food from this class. You’ll see two or three more recipes learned in the class eventually. Including an incredibly rich chocolate dessert souffle/lava cake. So stay tuned for that. It was really sensational.

In case you’re interested, Ingrid Croce wrote a book about 16 years ago (15 or so years after Jim Croce died in an airplane accident in 1973). Called Thyme in a Bottle: Memories and Recipes from Croce’s Restaurant, it contains lots of stories about Jim Croce and her recipes, of course. Ingrid was selling her memoir/cookbook for half price at the class, but I actually found a very inexpensive copy through the link above. I love reading cooking stories, and if the two recipes from this class that were hers are any representation, I’ll find other recipes in it that I’ll like too. She and James Clark, the chef, have just finished proofreading a new cookbook. Just an FYI. I think they said it would be out within the next 3-4 months. If you’re interested, I think there will be a class at Great News, the cooking school I go to in San Diego, after the publication.

If you have some chicken meat left over from another meal – and some cooked rice, this soup would be a cinch to make.

What I liked: all the flavors – the curry, the spices, the chicken. The texture too – sort of thick and chewy with the rice. I think this would freeze well too.

What I didn’t like: as is, I think it’s too thick, (and that’s just me – lots of people love a really thick, thick soup) and that’s so easily rectified with adding more broth, so I can hardly say it’s something I dislike. Just adjust the thickness to your preference.

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Croce’s Mulligatawny Soup

Recipe By: Ingrid Croce, Croce’s Restaurant (San Diego) 3/2012
Serving Size: 8

1/2 cup unsalted butter
3/4 cup onion — diced
3/4 cup celery — diced
3/4 cup carrots — diced
4 cloves garlic — minced
1 1/2 pounds cooked chicken
1 1/2 teaspoons turmeric
1 tablespoon fresh ginger — minced
1 teaspoon ground cumin
3 tablespoons curry powder
1 quart low-sodium chicken broth
3/4 cup flour — [maybe less]
3 cups heavy cream
1/4 cup fresh lemon juice
1 1/2 cups cooked basmati rice — [maybe a bit less]
1 tablespoon Sriracha sauce — or Tabasco (more if desired)
1 teaspoon freshly ground black pepper
Salt to taste
4 tablespoons fresh parsley — minced

1. CHICKEN: Ideally use chicken breast meat – plunge the boneless, skinless breasts into a pot of just simmering water or low-sodium chicken broth. Simmer for about 5 minutes, until just barely cooked (and it can be pink inside because it will get cooked further in the soup).
2. Melt butter in large saucepan and add onions, celery, carrots, for about 5-7 minutes until just beginning to brown. Add garlic during last minute of cooking.
3. Stir in seasonings and flour. Continue to cook over low flame (bubbling slightly) for about 5 minutes. Do not burn it!
4. Gradually add about half of the chicken stock and bring to a boil. Add all the cream, lemon juice, and Sriracha sauce. Then add salt and pepper to taste.
5. Cook for about 10-15 minutes, checking for consistency and thin out the soup with the remaining chicken stock until it’s the consistency you prefer (I like it a bit thinner).
6. Add chicken meat and rice just during the last 2-3 minutes of cooking time. Soup should be medium-thick and creamy. Add more chicken broth as needed.
7. Serve in bowls with minced parsley sprinkled on top.
Per Serving: 680 Calories; 49g Fat (65.5% calories from fat); 32g Protein; 27g Carbohydrate; 3g Dietary Fiber; 226mg Cholesterol; 186mg Sodium.

Posted in Beef, on March 12th, 2012.

steakhouse_mushroom_burgers_spinach_sauce

A new and different way to make a burger. I used beef, but you could easily-enough use ground turkey or a combination of both. There’s a delicious spinach, onion, and mushroom sauce spooned over the top and it’s nestled on a toasted  piece of bread.

When I saw the photo of this recipe at Pioneer Woman in 2011 (she didn’t cook them, she just had a link), the link sent me to Pink Parsley’s blog – she’s the one who prepared this burger. At the time I just saved it in my to-try internet file on my computer. My recipe program (MasterCook) will sort easily enough, so I looked up ground beef recipes and this one sounded good. Oh, yes, indeed it was.

steakhouse_burgers_rawFirst I must tell you I made a few minor changes to the recipe (I put part of the mushrooms in the sauce; I added another pinch of nutmeg; I used a piece of whole wheat grain bread, regular size, not the Texas toast called for; I added more half and half than indicated to thin out the sauce; I used a 6-ounce pkg of fresh baby spinach, not the 8 ounces called for; and I added 2 more T. of butter to the spinach sauce – after tasting it I thought it needed it).

The burgers are easy enough – some sautéed sliced and chopped mushrooms, garlic, a tiny bit of soy sauce, fresh thyme, fresh parsley, Dijon mustard, salt and pepper all go into the ground beef mix. I patted them out and used the Cook’s Illustrated technique of pressing the center down (a big dip) since burgers always seem to mound up – it worked like a charm, I must say.

Burger Hint:

Did you know that if you press a slight indentation in the center of burgers (see photo above, right front shows it best), when you cook the burgers they’ll be level rather than mounded up in the center, which is so annoying!

Meanwhile, I made the sauce – basically a white sauce with some half and half and chicken broth, some onion, with a jot of nutmeg and cayenne, the spinach (it’s a lot, but it cooks way down, of course) and some Parmigiano cheese. Very easy to make – and if time permits, you can do it an hour ahead and just reheat. I toasted the bread in my toaster oven, grilled the burgers on a stovetop grill, and served it up. A great recipe.

What I liked: the variety of flavors in the dish – the beef, mushrooms, spinach, the cream sauce that makes it silky easy to eat, and the little bit of crispy toast on the bottom. The flavors were wonderful. Definitely worth making. I’m so glad I have 2 burgers left over for another dinner in a night or two.

What I didn’t like: nada, nothing. A definite make again dish.

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Steakhouse Mushroom Burgers

Recipe By: Adapted from Pink Parsley Blog, and she got it from the magazine, Cuisine Tonight: Grilling, 2011
Serving Size: 4

4 ounces mushrooms — sliced and chopped
3 tablespoons olive oil — divided
2 cloves garlic — minced
1 pound ground sirloin
1 tablespoon low-sodium soy sauce
2 teaspoons minced fresh thyme
2 teaspoons minced fresh parsley
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 slices bread — buttered Texas Toast type
CREAMED SPINACH SAUCE: (2 cups)
3 tablespoons unsalted butter
3 ounces mushrooms — sliced
1/4 cup minced onion
2 tablespoons all-purpose flour
1/2 cup half and half — plus more as needed (about another 1/2 cup)
1/2 cup low-sodium chicken broth
kosher salt and black pepper
1 pinch cayenne
2 pinches nutmeg
4 cups chopped fresh spinach
2 tablespoons Parmigiano-Reggiano cheese — grated (added to sauce)
1 1/2 tablespoons fresh lemon juice
2 tablespoons unsalted butter — (my addition)
1 tablespoon Parmigiano-Reggiano cheese — grated for garnish

1. Preheat the grill to medium-high.
2. In a medium saute pan, saute the mushrooms in 1 tablespoon of olive oil over medium-high heat. Cook until the mushrooms begin to brown, 3-4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Season with salt and pepper and remove from heat.
3. In a large bowl, combine the sirloin with 1 tablespoon oil, soy sauce, salt, pepper, mustard, herbs, and mushroom mixture. Gently mix to combine using a fork or your hands. Divide the mixture into 4 equal portions, shaping each portion into a patty.
4. Scrape the grate clean and brush with the remaining tablespoon of oil. Grill the burgers until cooked through, 3-4 minutes per side. Remove the burgers from the grill and cover to keep warm. Grill the bread 1-2 minutes per side, until lightly browned.
5. To make the spinach sauce, melt the butter in a medium saucepan over medium-low heat. Add the onion and mushrooms and cook until onions are translucent, 3-4 minutes. Stir the flour into the onions and cook 1 minute.
6. Whisk in the half-and-half, broth, salt, cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken. Add the additional butter and stir until melted.
7. Add the spinach, stirring until wilted. Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much. Season to taste with salt and pepper.
8. Top each slice of bread with a burger, spinach sauce, and garnish with Parmesan. Serve immediately.
Per Serving: 656 Calories; 50g Fat (67.9% calories from fat); 30g Protein; 23g Carbohydrate; 3g Dietary Fiber; 131mg Cholesterol; 757mg Sodium.

Posted in Breads, Brunch, on March 10th, 2012.

blackberry_lemon_thyme_muffins

The minute I spotted this recipe I knew I wanted to try it. Fresh thyme in a sweet muffin? It sounded so interesting. Plus some fresh blackberries, which are available in our markets almost year ‘round now. And lemon – we have an abundance of them on our trees, although in this case it was only the zest that was needed. The recipe is in the most recent issue (March, 2012) of Bon Appetit.

blackberry_muffins_collageSince I love to bake, it was a no-brainer to try this – read the recipe through first (something I often forget to do) – and begin. The crumble topping (cake flour, butter, fresh thyme baking powder, sugar and an egg yolk) is made first and chilled (even a day ahead is okay). The muffin batter has several steps – and in fact this particular batter requires lots of stand-mixer time – 2 minutes of just butter, 2-3 minutes once you add sugar, another 3-4 minutes once you add the eggs and vanilla. Then everything slows down – you add the buttermilk, then the dry ingredients. What it made was a really, really light batter

Meanwhile, the blackberries are halved – that’s not something I’ve ever done before I must admit – and you actually want some of the berries to macerate a bit in the batter to give it some dark berry color. The berries are just folded in, then plopped into lined muffin cups. The recipe indicated using those fancy paper liners – the tall, waxed paper type that makes a very large muffin. I just used regular muffin liners and my regular muffin tin. The chilled crumble is sprinkled on top (about a tablespoon per muffin) and into a 325° oven they went for 40 minutes. I ended up with quite a bit of topping leftover – I suppose I should have made 18 muffins, or even 20 of them so I used up all of the crumble. Don’t know exactly what I’m going to do with the rest of it. It’s too nice to throw out . . . any ideas for me, kind readers?

Since I now have a Thermapen Instant Read Thermometer (wow, is that thing a real beauty – expensive – but it does register temp within about 3 seconds) I use it at any and all occasions. I quickly looked up online what temp the interior is supposed to be of a baked sweet muffin – it said 210°, and at 40 minutes that’s exactly what they were. They cooled in the tin for about 10 minutes, then I took them out and onto a rack while I baked the remaining 4 muffins (the recipe makes 16).

My DH has just planted a new herb garden for me – in two deep and long raised flowerboxes that sit outside on a short wall in our patio, and we have new, tender thyme in one. I chopped up two teaspoons of it (one went in the crumble topping, the other in the muffin batter itself – next time I’d add more).

What I liked: well, I liked the thyme. A lot and I’ve upped the amount in the batter by half (from 1 tsp to 1 1/2 tsp). Loved the blackberries. I’d also add just a bit more sugar. Maybe because an insufficient amount of the topping ended up on top (where there was some sugar) the muffins were just a bit too savory. I’d have to try them again to know for sure. I’ve increased the sugar in the recipe below or serve with a sweetened butter. I liked the silky cake-like texture (from the cake flour and all the long mixing). I also liked that each muffin had just 11 grams of fat! Surprising, when there was a cube of butter in the batter and 3/4 of one in the crumble.

What I didn’t like: really nothing – all the flavors were delish, and the cake so very tender. I might add some toasted walnuts? More vanilla?

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Blackberry, Lemon and Thyme Muffins

Recipe By: Adapted from Bon Appetit, March 2012
Serving Size: 16
NOTES: Can be made 1 day ahead. Store cooled muffins airtight at room temperature for up to 2 days. If storing longer, freeze, individually wrapped in foil and in a sealed plastic bag.

CRUMBLE:
1 cup cake flour
1/4 cup sugar
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter — (3/4 stick) chilled, cut into 1/4″ cubes
1 large egg yolk
MUFFINS:
1 cup all-purpose flour — plus 2 tablespoons (for blackberries)
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup unsalted butter — 1 stick, room temperature
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons lemon zest — finely grated
1 1/2 cups blackberries — fresh, about 6 ounces, or frozen, thawed, drained, halved lengthwise
1 1/2 teaspoons chopped fresh thyme

1. CRUMBLE: Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
2. MUFFINS: Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners.
3. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl.
4. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2-3 minutes longer.
5. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
6. Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices.
7. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
8. Bake until tops are golden brown and a tester comes out clean when inserted into center (or to an internal temperature of 210°), about 50 minutes for large muffins and 40 minutes for standard-size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature.
Per Serving: 267 Calories; 11g Fat (38.0% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 308mg Sodium.

Posted in Chicken, Salad Dressings, Salads, on March 8th, 2012.

deconstructed_chicken_caesar_salad

There’s a short story to tell: when I was still in college (oh, many years ago) I worked every Friday night and all day Saturday at Marston’s (an old family-run San Diego department store). I worked in the Personnel Dept. (remember when they used to call Human Resources the Personnel Dept.?). My job was to train new sales employees – things like how to use the cash register (no electronics at all although they were electrically run). And about the company’s general policies including ethics – plus some limited safety info – mostly boring stuff. Anyway, on Saturdays when I wasn’t teaching I’d walk to a diner a few blocks away. They had a Caesar Salad on their menu that I was crazy about. It was just the best. It had all the elements of a perfect Caesar – Romaine, an egg-based olive oil dressing with good Parmesan, some big honkin’ croutons and a strip or two of anchovies on top. And lemon. That began my my appetite for anything Caesar, I’ll tell you. Hence you’ll find many Caesar type dressings here on my blog.

It would logically follow, then, that as I was reading the most recent issue of Bon Appetit, I was motivated by a recipe in the issue for a Parmesan Chicken and Caesar Roasted Romaine (salad). As I’m writing this, it’s not yet “up” on epicurious or I’d link to it. It got me to thinking. I had everything I needed to make this, but I wanted some dressing on the salad. So I improvised a bit, although I roasted the chicken and Romaine as indicated in the recipe. I went to my current favorite Caesar dressing – a Phillis Carey one that is cinchy easy made with mayo as the base. I’ve printed it up below as a separate recipe – you need that recipe IF you like Caesar. Phillis served it on a steak salad (and I wrote it up then as an integral part of that salad) at a cooking class a couple of years ago and I’ve been a fan of it ever since!

It was an easy dinner. Well – let me re-phrase that – it took me one hour to do it all – make the dressing, prep the chicken, make the panko crumb topping, prep the Romaine, heat the oven, roast the chicken, then roast the Romaine, cook some haricot verts (my very favorite recipe, garlic green beans), toss them in a skillet with some garlic and olive oil, plate it, drizzle on some of the Mayo Caesar dressing and serve! Whew! I felt a little like a one-armed paper hangar. Normally time isn’t of an element, but we had choir rehearsal and my magic time is “sit down to eat by 6:00.” We made it at 6:05, fortunately. (As an aside – we had sufficient leftovers of the chicken – so I chopped them up, cut up about a cup of the garlic green beans, made a Romaine salad with tomatoes, celery – and tossed it with more of the Mayo Caesar Dressing – that was out dinner the next night.)

pecorino_trufflesThe photo at left shows you one little deviation. I have good Parmigiano-Reggiano cheese, but I decided to use some Pecorino cheese I bought recently that contains some truffles. You can see some of the truffle stuff (little black specks). Oh does it make this cheese fantastic. It’s called Pecorino al Tartufo. It was sprinkled on top of the salad only – I used good Parmigiano for the dressing.

chicken_caesar_roastingOnce I lightly pounded the chicken breasts, they were placed on a large baking sheet (you need a large one to fit the big Romaine head halves). The panko crumb/cheese mixture was spooned on top and it went into the oven for exactly 10 minutes. The crumb mixture had just started to brown. Meanwhile I had brushed the cut Romaine halves with olive oil. They went on the tray and were baked another 5 minutes. At that point I didn’t think the lettuce had enough color, so I turned the oven on the broil for about 1 minute only (more and the chicken would have turned too firm and the Romaine would have been a black mess). Remove and serve. With the dressing dribbled over the Romaine and some cheese sprinkled on top.

What I liked: the overall taste – but then I love chicken Caesar salad under most circumstances. As long as the dressing is good.

What I didn’t like: not a thing. Delicious.

printer-friendly PDF for the salad
printer-friendly PDF for the dressing only

MasterCook 5+ import file – for the salad – right click to save file, run MC, then File|Import
MasterCook 5+ import file for the dressing only – right click to save file, run MC, then File|Import

Deconstructed Chicken Caesar Salad

Recipe By: Adapted from Bon Appetit, 2012
Serving Size: 4
NOTES: I used a little sprinkle of Pecorino cheese on top of the roasted Romaine – and what I had contained some truffles. You can use regular Pecorino, or Parmigiano too.

4 pieces boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
1/2 cup Pecorino Romano cheese — grated (or Parmigiano)
1/2 cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons Italian parsley
2 large garlic cloves — smashed, minced
GRILLED ROMAINE:
2 whole Romaine lettuce — heads, halved lengthwise
1 tablespoon extra virgin olive oil
1 whole lemon — cut in wedges, on each plate
About 1/2 cup Mayo Caesar Dressing
1/4 cup Pecorino Romano cheese — grated, for garnish on the lettuce (or Parmigiano)

1. Trim chicken breasts as needed, and pound them slightly to an even 1/2 inch thickness.
2. Sprinkle chicken with salt and pepper to taste.
3. In a small bowl mix together the cheese, panko, olive oil, parsley and smashed garlic.
4. Preheat oven to 450°.
5. Using a large baking sheet, line it with foil. Place the chicken breasts on the foil. Gently spoon the cheese/panko mixture on top of each breast.
6. Bake for 10 minutes, until the topping has just begun to brown (no longer).
7. Meanwhile, cut the Romaine heads in half, lengthwise, leaving some of the root end intact, so it holds together. Brush the cut side of each half with oil.
8. After the chicken has roasted for 10 minutes, remove pan and place the oiled Romaine heads on the baking sheet, and try to roll them so the cut edge is level, if possible. Return to oven and continue roasting for about 5 more minutes. Watch the pan carefully. If the Romaine hasn’t browned much, turn heat element to broil, and cook for about 1 more minute, just so the Romaine begins to brown on the edges (not necessary for the cooking, but it looks more interesting).
9. Place chicken breast on each plate, with the Romaine half next to it. Drizzle the Romaine with the Mayo Caesar Dressing. Sprinkle with additional Pecorino cheese, if desired.
Per Serving: 377 Calories; 17g Fat (39.8% calories from fat); 41g Protein; 17g Carbohydrate; 7g Dietary Fiber; 80mg Cholesterol; 411mg Sodium.

. . .

Mayo Caesar Dressing

Recipe By: Phillis Carey, instructor and cookbook author
Serving Size: 6

2 cloves garlic — peeled
1/2 cup mayonnaise — Best Foods or home made
1/4 cup Parmigiano-Reggiano cheese — grated
2 tablespoons olive oil
1 tablespoon capers — drained (or use anchovies, if desired)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1. Turn blender motor on and removing lid slightly drop garlic cloves into bowl. Turn motor off.
2. Add all remaining ingredients and blend until mixture is smooth. (Ideally you might want to double the dressing quantities because this amount “throws” the dressing all over the workbowl.) Pour dressing into a container and refrigerate. It tastes best if used within a week, but will keep for several weeks under refrigeration.
Per Serving: 190 Calories; 21g Fat (94.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 365mg Sodium.

Posted in Equipment, Utensils, on March 6th, 2012.

sous_vide_supreme

Have you heard about sous vide? That’s pronounced soo veed for the uninitiated. It’s a new method of cooking. Oh my goodness, is it ever a new method of cooking. Most people I talk to have never heard of it. You’re going to see sous vide cooking here on my blog now, since I’m embracing it for some of my cooking (not all, however). It utilizes a very precise temperature controlled water bath to cook food (mostly meat, although it’s also used for cooking fruits and vegetables as well). This post is all about the technique.

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Posted in Appetizers, on March 4th, 2012.

tomato_orange_salsa

We’re so tuned into salsa with JUST tomatoes, onions, chiles and cilantro. But here’s one with some fresh oranges added. Delicious!

salsa_in_bowl

Sorry my photos aren’t a bit more clear. I took them at a cooking class and used my iPhone instead of my big honkin’ Canon DSLR. This salsa, though, was delicious, even if you can’t quite figure that out from a photo.

If you don’t mind making your own salsa, or even if you want to add oranges to some store-bought stuff, you’ll have a completely different taste sensation. What you see there is just chopped tomatoes (seeded), the chopped-up oranges (in this case, they were Cara Cara oranges from Sunkist, the folks who invited me to the class). With the addition of a few other things . . . the making of it is cinchy easy – to the tomatoes and orange add some cilantro, red onion, jalapeno chile (or any other chile of your preference), lemon juice and salt. That’s it! See? Easy. Use it with chips, or as a topping for fish or chicken. If you’re not fond of hot chiles, leave them out altogether. You might try adding some fresh basil to it instead, or even dried oregano. The oranges are available in markets just now (February-March) through April. Seek them out if you can. A few regular markets carry them, but the high end ones surely do, and even farmer’s markets will.

What I liked: the delightful addition of oranges – gives it a different flavor altogether. We had it with chips, but I’d like to try it with a grilled piece of white fish, like halibut or swordfish.

What I didn’t like: nothing at all. I’d make it again, definitely.

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Orange and Tomato Salsa

Recipe By: Adapted slightly from Robert Danhi, chef
Serving Size: 4

1/2 cup orange sections — peeled, diced, Navel type or Cara Cara
2 whole Roma tomatoes — seeded, chopped
1 tablespoon red onion — minced
1 teaspoon jalapeno pepper — fresh, minced
1 tablespoon fresh lemon juice — or more if needed
1/2 teaspoon salt — or more if needed
3 tablespoons fresh cilantro — minced

1. In a medium bowl combine all the ingredients and mix well.
2. If time permits, chill for an hour or two just to marry the flavors. Taste for seasoning (salt and lemon juice particularly). Serve with chips, or as a topping on fish or chicken.
Per Serving: 26 Calories; trace Fat (7.1% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 273mg Sodium.

Posted in Breads, Brunch, on March 2nd, 2012.

harvest_pumpkin_scones

Are all scones beautiful? Certainly not if you look at mine! But, these have a nice rich, tender scone texture with all those lovely spices (similar to pumpkin pie), some crystallized ginger, and pumpkin puree.

Can you just tell these scones are craggy? I love that word – craggy. Means rugged and uneven: a craggy face, for instance. These are not your more common –  pretty, perfectly formed triangular scones with smooth tops and edges. The dough is raggedy and slightly bumpy. Even a tad on the difficult to form. But I didn’t over-handle it just so it wouldn’t get tough. I needed a breakfast bread for my DH’s men’s Bible Study group, and went to my internet file, and there was this one. It came from King Arthur Flour about 2 years ago, and if you want to see their version, click here.

My pantry shelf still had two large cans of pumpkin puree from 2010. Long past its use by date, but I know those dates are just suggestions. Canned goods usually don’t have a problem for several years. But I only used 2/3 of a cup of the pumpkin, so I’ll have to find something else to use some of the remainder. I could freeze it, but that’s taking up valuable real estate in my freezer. Not what I want to do with it for sure! If I had 3 freezers, they’d all be full. I just know it. But those kinds of confessions are for another post . . .

The scones were cinchy easy to make – flour, baking powder, sugar, some spices (cinnamon, allspice, ginger and nutmeg), a cube of butter, a couple of eggs and the pumpkin puree. That’s all there is in it. As I mentioned the dough was a little on the dry side – I ended up adding a couple of tablespoons more pumpkin to help bring it together. I could have added some milk instead, but with so little pumpkin in it, I knew a little more wouldn’t hurt. You could easily makes these in rounds, or the triangles – whatever you prefer. I molded the dough into a kind of rectangle and cut the wedges easily enough.

One unusual step was putting the baking sheet (with raw scones on it) in the freezer for 30 minutes. I’d guess that’s to freeze the butter – or at least chill it a lot – helps to make tender pastry products. Into an oven it went. I looked up what the finished temp is supposed to be (the internal temp) for scones, and found out it was 200°, so that’s exactly how long I baked them. Actually it went a couple degrees over that.

Right out of the oven one of those scones yelled out to me – I had to taste one, right – this is quality control! They’re delicious. I made half a recipe (6) so those were mostly eaten by the guys. I knew if I wanted to know how they tasted I needed to eat one. Actually I cut them slightly smaller and had 7, so eating one was just right!

What I liked: the very tender crumb. The pumpkin flavors – the pumpkin itself, but also the spices. AND the crystallized ginger. Love that stuff!  I’m a fan of crystallized ginger, so I loved the little bit of sweet-tart crunch from the little nuggets. Worth making.

What I didn’t like: the dough was a bit hard to shape – not un-do-able, just craggy, as I mentioned. Didn’t make a whit of difference to the taste, which was really good!

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Harvest Pumpkin Scones

Recipe By: King Arthur Flour blog
Serving Size: 12
NOTES: If the mixture is dry, add a tablespoon more canned pumpkin puree. If too wet, add just a bit of flour until it’s malleable.

2 3/4 cups all-purpose flour
1/3 cup sugar [I used Splenda]
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup crystallized ginger — minced, or cinnamon chips, or chocolate chips, or up to 2 cups
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar — for topping, optional

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
3. Stir in the ginger and/or chips, if you’re using them.
4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added 2 cups of fruit, nuts, etc.). The circles should be about 3/4″ thick.
8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
9. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12. Bake the scones for 22 to 25 minutes, or until they’re golden brown (to an internal temp of 200° or a toothpick inserted into the center of one comes out clean, with no wet crumbs). If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
13. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
Per Serving: 260 Calories; 9g Fat (30.4% calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 355mg Sodium.

Posted in Beverages, on February 29th, 2012.

orange_sparkler

Everybody’s had a mimosa, right? That lovely brunch-time drink that’s a mixture of orange juice and champagne? Well, this recipe has a similar  ancestry, but it’s so much better. With so much more flavor (from the brandy, and the addition of a simple syrup mixture).

This drink is sweeter (obviously since there is the simple syrup added), although you could alter the ratio of the brandy syrup to champagne. That’s completely up to you.

imageThe recipe came from a special class I attended recently, complements of Sunkist. And this recipe was developed specifically for the Cara Cara orange.

What’s a Cara Cara Orange? Well, it’s a Navel orange. Not a hybrid with red grapefruit or blood oranges, as you might think since it has the prettiest rosy color. The orange was discovered in Venezuela in 1976. It’s a cross between the Washington navel and the Brazilian Bahia navel, and growers discovered it thrives here in California.  Oddly, they’re not all that easy to find, and there doesn’t seem to be any reason why that I can find. Probably because we’re just primed for regular Navels. But I liked the deeper flavor – and the color. If you can’t find cara cara oranges, just use Navel oranges instead.

In this recipe, you combine juice, zest, sugar, water and brandy (or cognac if you’re willing to use the good stuff) and simmer it until it’s reduced about half. The mixture is cooled, strained of any pulp and zest, and chilled. When you’re ready to serve this, just spoon in 1 1/2 ounces of the brandy syrup into a champagne flute, pour in a bit of champagne and garnish with a nice Cara Cara orange segment. Done. Easy. Delicious.

What I liked: the pretty color. The lovely taste – the brandy adds a depth of flavor – you can’t really pick out the brandy – you just know it has something else in it!

What I didn’t like: nothing at all. Do make it for your next brunch!

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Orange Sparkler

Recipe By: Altered slightly from a Sunkist Growers recipe by Robert Danhi.
Serving Size: 2-4

FOR BRANDY SYRUP:
1/2 cup orange juice — from Cara Cara oranges, or Navels
1/2 tablespoon orange zest
1/3 cup granulated sugar
1/4 cup water
1/4 cup brandy — or cognac
FOR EACH DRINK:
1 1/2 ounces brandy syrup
5 ounces sparkling wine — Champagne, or other type of white sparkling wine
1 piece orange section

1. In a medium-sized, heavy saucepan (taller rather than wider if possible) add the orange zest, orange juice, sugar, water and brandy and bring to a boil. Reduce heat and simmer for about 10 minutes until mixture has reduced about 40-50%, stirring frequently with a wire whisk (be careful it doesn’t boil over). Allow to cool, then strain mixture into a small jar and chill. The mixture will keep for several days.
2. In each tall champagne flute add the brandy syrup, sparkling wine, then the fresh orange segment. Serve.

Posted in Salad Dressings, Salads, on February 27th, 2012.

carrot_feta_arugula_salad

You might not think roasted carrots could be in/on a green salad. Let me assure you, you will be delightfully surprised at how flavorful this salad is. Trust me!

A couple of weeks ago my friend Cherrie and I attended a cooking class with Tarla Fallgatter. Actually it was on Valentine’s Day (hence the color-clashing red/pink plates). A few nights later Cherrie made this salad when the 4 of us were visiting our friends Stacey & Russ, who live in San Jose, but I forgot to take a better photo. . .

imageNo matter what – if you like carrots – you’re going to adore this salad. I may make it today, just because looking at that photo sends my salivary glands into overdrive! When Cherrie made it she and I found some of the adorable multi-colored baby carrots at a local market (see photo left). They made a pretty presentation on the plates.

But even if you can’t find the pretty carrots, use regular orange carrots. Buy organic, though, as they have so much more flavor. You’ll want to adjust the roasting time depending on the size of the carrots. They want to be just barely cooked through – not mushy.

The dressing is so perfect for this salad – a honey mustard vinaigrette with pear vinegar. I liked the dressing well enough that I’d make it all by itself. In this salad you dress the carrots with just a bit of the dressing, and dress the salad lightly also. The recipe makes more dressing than you’ll need, which is just fine by me! More for another dinner.

What I liked: the carrots – roasted – are just intensely full of flavor. Worth making for any reason. And I particularly liked the arugula – but you can use mache instead. Whatever is available. And the dressing is particularly good too.

What I didn’t like: nothing at all. Fabulous recipe.

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Roasted Carrot, Arugula and Feta Salad

Recipe By: Tarla Fallgatter, cooking instructor, Feb. 2012
Serving Size: 6
NOTES: The pear vinaigrette will probably dress at least 8 servings, if not more. If you can find multi-colored carrots (purple, yellow, white and orange) this makes a really beautifully presented salad. Otherwise, regular, large orange carrots will be just fine! The salad does not need very much dressing – be careful and don’t overdo it. Do choose a Feta that isn’t overly salty. Tarla recommended Bulgarian (because it cubes well) but I didn’t like it at all – I prefer a milder and crumbled Feta instead.

12 medium carrots — mixed colors, if available
2 teaspoons mixed spice rub
2 tablespoons olive oil
2 cups arugula — baby arugula if possible, or mache lettuce
1/2 cup micro greens — optional
1/3 cup sunflower seeds, toasted
3 ounces Feta cheese — cubed or crumbled
1 whole avocado — peeled, sliced
VINAIGRETTE (makes more than you’ll need):
2 tablespoons pear vinegar
1 teaspoon balsamic vinegar
1 pinch red pepper flakes
2 teaspoons honey mustard
4 1/2 tablespoons olive oil

1. Preheat oven to 400°.
2. Toss carrots with olive oil and spice mix and place on cookie sheet. Roast until tender, turning occasionally, about 15-20 minutes. Cool. If carrots are large, slice in half lengthwise, or in quarters, or if small, leave whole. Toss carrots with about 2 T. of the vinaigrette.
3. Toss lettuce (or arugula), micro greens and sunflower seeds together. Add a bit of dressing and toss gently, then add Feta cheese (in it, or on top). Divide among plates and place carrots decoratively on top of the salad.
Per Serving (assumes you’ll use all the dressing, which you likely will not): 334 Calories; 27g Fat (70.5% calories from fat); 6g Protein; 20g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 237mg Sodium.

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