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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 Uncategorized, on December 24th, 2011.

Dear Santa,

I guess I need some more toys this Christmas. My mom says she’s tired of me using all her cooking utensils as toys.

Taylor, age 6

 

Dear Santa,

OK, are you for real?

My little sister believes you are, but she’ll believe just about anything.

Sincerely, Ted, age 8

 

Hi Santa,

I have a question for you: What do you think of the Tooth Fairy? Are you guys friends? Or is she The Competition?

Belle, age 13

Quotes are from Dear Santa: Kids’ Letters to Ol’ St. Nick, a darling little 2008 Hallmark book of letters to Santa from children. There are even a few postcards in the back to have your own child or grandchildren write a note to Santa. Sorry, but the book isn’t available anywhere that I can find, including Hallmark’s website. I hope all of you have a very blessed Christmas, surrounded by friends and family.

 

Posted in Desserts, on December 23rd, 2011.

ginger_pumpkin_bars

If your taste buds are tuned into anything pumpkin 365 days a year, like mine, savor the pumpkin flavors at Christmas with this delicious dessert.

When this recipe says bars, it’s not like a cookie. Not by a long shot. This is kind of like pumpkin pie, but in a bar shape, with a decidedly ginger flavor. There’s ginger in the base (gingersnaps – the cookie layer on the bottom) and ginger in the filling too (both powdered and crystallized).

It’s not difficult to make, although there are two layers to it. If you buy the gingersnaps (or the ginger biscotti at Trader Joe’s) the base comes together very quickly. The filling, as I mentioned above, is a lot like pumpkin pie, but with cream cheese in it, and canned pumpkin puree, as well as the spices. It is baked, then cooled and served with whipped cream and either a nice big walnut half on top, or some additional crystallized ginger. That would make it really gingery. Either one. Or maybe both.

This recipe came from Tarla Fallgatter. I attend a private cooking class (with about 10-12 people in it) about 4x a year with her. This session was about an appetizer Christmas party, and these bars were the dessert item. Everybody attending loved it, me included.

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Ginger Pumpkin Bars

Recipe By: From cooking class with Tarla Fallgatter, 12/2011
Serving Size: 24

CRUST:
1 cup cookie crumbs — gingersnaps, shortbread, graham crackers or ginger biscotti (Trader Joe’s)
2 tablespoons sugar
3 tablespoons unsalted butter — melted
FILLING:
6 ounces cream cheese — room temperature
3/4 cup light brown sugar — very firmly packed
3/4 cup pumpkin puree — solid-pack canned
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 large egg yolk
1 large egg
3/4 teaspoon vanilla
1 tablespoon crystallized ginger — very finely chopped
TOPPING:
1/2 cup heavy cream
Sugar and vanilla to taste
24 walnut halves

1. CRUST: Position a rack in the center of the oven and preheat to 350°. Have ready a 9-inch square pan with a removable bottom. If you don’t have one, you can use a regular 9×9 pan, but you’ll need to be gentle removing the pieces and the first couple may be misshapen or cracked.
2. Place crust ingredients in a food processor and pulse until evenly moistened. Put crumbs in the pan and spread to coat the bottom evenly. Bake until slightly brown – about 10 minutes. Let cool. Reduce oven temp to 325°
3. FILLING: Pulse cream cheese in food processor with brown sugar until smooth. Add pumpkin and spices and pulse in. Add the yolk, egg and vanilla and pulse until incorporated. Add the crystallized ginger and stir in with a spatula. Scrape filling into the crust and spread it evenly. Bake until the filling just barely jiggles when the dessert is nudged, 25-30 minutes. Transfer the pan to a rack and let cool completely. If time permits, refrigerate until chilled and firm, about 3 hours.
4. TOPPING: Whip cream with sugar and vanilla until it holds in soft peaks. Top each square with some of the whipped cream and add just a few tiny pieces of crystallized ginger and a walnut half.
Per Serving: 100 Calories; 8g Fat (65.6% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 51mg Sodium.

Posted in Veggies/sides, on December 21st, 2011.

smashed_potatoes

You want something crunchy, salty and delicious? Here’s your ticket . . .

Haven’t we all made some version of roasted red potatoes? Cut up, rubbed with olive oil, sprinkled with S&P and baked at a really high oven temp with some rosemary. Well, these are just a bit different. There’s an easy four-step process to these: (1) simmering the very small potatoes in water until they’re almost done; (2) gently smashing them with a meat pounder to the flattened shape you see above, then (3) slathering them lightly with olive oil, baking at 450° for 30 minutes; and lastly (4) sprinkling with some salt and fresh rosemary that’s been whizzed up in a spice grinder. Not hard. The best part of these potatoes are the crusty edges. The more the merrier. If you want more crusty edges, smash the potatoes more (thinner). I had to include a few larger potatoes when I made them – you can see the one on the left front – it’s probably bigger than it should be and it’s much harder to smash them evenly when they’re larger. Those were still good, but not as good as the smaller ones, that’s all.

The recipe came from Phillis Carey, my favorite cooking instructor. She served these with a fantastic prime rib dinner at a class a week or so ago. But these potatoes. Oh, these potatoes. So, so good. I made them a few nights later and served them with a grilled pork tenderloin. Delish.

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Smashed Potato Cakes with Rosemary Salt

Recipe By: From a cooking class with Phillis Carey, 12/2011
Serving Size: 6-8
NOTES: For a different twist, before the potatoes are baked, place a small square of goat cheese on top. This recipe assumes each person will eat 3 of these potatoes. Do choose very small red potatoes – the kind that are no larger than an inch. You can make them with larger, but they won’t be quite as good because they have too much mass to crisp the edges as well.

18 small red new potatoes — no larger than 1″ diameter
1 teaspoon salt
1/4 cup olive oil
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh rosemary — minced
2 teaspoons salt — (yes, in addition to salt above)

1. Place whole potatoes in a saucepan and cover with cold tap water. Bring to a boil over medium-high heat and add a teaspoon of salt. Reduce to a simmer and cook 10-12 minutes (or longer) or until just cooked through, but still firm, lowering heat as necessary. Drain potatoes and cool until just warm.
2. Place remaining 2 teaspoons salt and fresh rosemary in an electric spice grinder (or coffee grinder) and grind until quite fine. Set aside.
3. Place potatoes on a parchment-lined baking sheet and using a meat pounder press gently on each potato to crush it into 3/4 inch thick cakes. Brush both sides of the potato cakes with olive oil. Potatoes can be prepared up to 2 hours ahead.
4. Preheat oven to 450°. Bake potato cakes for 30 minutes, or until browned and warmed through. Sprinkle with rosemary salt and pepper. Serve piping hot.
Per Serving (for 3 potatoes each): 258 Calories; 9g Fat (31.4% calories from fat); 5g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1079mg Sodium.

Posted in Chicken, easy, Soups, on December 19th, 2011.

coconut_lime_turkey_soup

Do you still have leftover turkey in your freezer, needing some way to use it? Try this delicious, head-to-toe-warming soup with lots of full-bodied flavor.

As soon as I read this recipe over at Kalyn’s Kitchen, I knew I’d be making it – what with leftover turkey in my freezer and all the ingredients I needed to make this.  Kalyn said the original recipe came from a Sunset cookbook. She adapted it some, and I did too. We all put our own little twist on things, don’t we? I added some peas. Some of the packaged “Minted Peas” from Trader Joe’s. Those little guys are really delicious – they’re nothing more than plain frozen peas with a few little cubes of butter with some minced mint in it. As it cooks the butter melts and provides flavor. If you don’t have a TJ’s or can’t find the minted peas, just add regular frozen peas and some fresh mint (probably about a tablespoon) in addition to the fresh cilantro. I doubled the recipe and used the full 15-ounce package of peas. Use less, or whatever you’d prefer. Another great addition to this soup would be some sugar-snap peas or Chinese pea pods (chopped). I always try to figure out a way to add some other vegetables to soup. This soup is fairly carb-centric if you don’t. And peas just added to the carbs as well.

The making of this soup is a slight bit different – you start with some chicken broth – add some coins of fresh sliced ginger and fresh garlic – plus some soy sauce and freshly squeezed lime juice. That simmers for awhile, then you add in light coconut milk, some brown sugar or Splenda, the cubed or shredded turkey or chicken meat and allow that to simmer briefly. Add in a few seasonings, then the cooked rice only long enough to heat it through. That’s when I added the peas – but I really dislike peas that have cooked much – they turn gray. Not appealing. So in this soup you heat through the peas and serve it right away quick with some fresh cilantro sprinkled on top. This soup came together in less than 30 minutes. I served it with a slice of fresh ciabatta bread and that was dinner. I have enough leftover for another dinner for 2 and a package I’ll freeze to serve 2. Doubling the recipe serves 6 if you’re eating it as dinner.

If these flavors appeal to you, I’m sure you’ll like it. Thanks, Kalyn, for a great recipe.

What I liked: how easy it was to put together. It’s full of flavor too. Loved the peas in it with the addition of mint. And a great use of leftover Thanksgiving turkey!

What I didn’t like: nothing at all.

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Coconut-Lime Turkey (or Chicken) and Rice Soup

Recipe By: Adapted slightly from Kalyn’s Kitchen blog, and she adapted it from The Sunset Cookbook, 11/2011
Serving Size: 3
NOTES: I didn’t try this, but I think some sugar snap peas and/or some Chinese pea pods (chopped) would be nice additions to this soup. I used Sriracha sauce in lieu of the green Tabasco – you don’t use very much so it doesn’t color the soup at all.

3 cups chicken stock
3 tablespoons lime juice — fresh-squeezed
5 thin slices fresh ginger root — (5 to 6)
2 medium garlic cloves — sliced in half
1 1/2 tablespoons soy sauce
1 1/2 tablespoons brown sugar — or Splenda
12 ounces light coconut milk
2 cups diced turkey — or chicken
1/2 teaspoon green Tabasco sauce — (or more) or use a diced fresh chile if you really like it spicy (or other hot sauce of your choice)
1 1/2 cups cooked rice
3/4 cup frozen peas — or use Trader Joe’s “Minted Peas”
1/2 cup chopped cilantro — or use 1/4 cup chopped basil, Thai basil, or sliced green onions

1. Slice 5-6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half. Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and Splenda or brown sugar. Let simmer on low for about 20 minutes, or until flavors are well blended.
2. While the soup base simmers, shred the leftover turkey (or chicken) into bite-sized pieces until you have 2 cups. After 20 minutes add diced chicken, light coconut milk, and green Tabasco sauce (or other hot sauce or diced chile) to the soup and let it continue to simmer on low about 6 minutes more. Be sure the heat is low enough that the soup won’t boil after the coconut milk has been added.
3. After 6 minutes add the cooked brown rice and peas and let it simmer for a couple of minutes while you wash and chop the cilantro (or other herbs of your choice.) Add chopped herbs or green onions and simmer for 1-2 minutes more. Serve hot, with sliced limes to squeeze into the soup if desired.
Per Serving: 441 Calories; 13g Fat (27.1% calories from fat); 29g Protein; 50g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 3163mg Sodium.

Posted in Chicken, on December 17th, 2011.

prosciutto_wrapped_chix_breasts_creamy_tomato_sauce

An easy casserole – chicken with prosciutto wrapped around it, a nice creamy tomato sauce to complement it (you can also add a splash of vodka to the sauce) and fresh basil to garnish. Delicious.

Casseroles have such a bad rap. Yet they make entertaining so easy, when they can be made ahead, and just popped into the oven for half an hour before serving. If you serve this with some rice, or some nice pasta, you’ll have a great vehicle for soaking up the creamy tomato sauce. And did I tell you that you use bottled Marinara sauce for this one? Makes it even easier.

As with so many of my recipes lately, this one came from Phillis Carey. From a cooking class she did several months ago. I’d almost forgotten to tell you about this one, but it was so good, and I like having some chicken casseroles in my repertoire. This recipe is very, VERY easy to make, in case I hadn’t mentioned that before.

What I liked: how easy it is to make. Love the sauce (well, with heavy cream in it, what’s there not to like). It’s make ahead dish, too.

What I didn’t like: nothing at all. Maybe not as “fancy” as some company meals I might make, but it’s still tasty.

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Baked Prosciutto Wrapped Chicken with Creamy Tomato Sauce

Recipe By: From a Phillis Carey cooking class, Sept. 2011
Serving Size: 4
Serving Ideas: Serve with a small mound of buttered pasta on the side. This doesn’t need or want a fancy carb – do make it pasta, though, to stick with the Italian theme.
NOTES: Do read the label of the marinara sauce – use one with less sugar. Tomatoes have a lot of natural sugar, but you would prefer any added sugar to be way down the list of ingredients. Look at the carbohydrate count on the nutrition label – and look at the sugar there – choose one that has a lower sugar count per serving. If you don’t want to use heavy cream, Phillis said you can make this using skimmed evaporated milk instead. It won’t break down during baking.

4 pieces boneless skinless chicken breast halves — tenders removed
Freshly ground black pepper to taste (no salt)
2 ounces prosciutto — (one slice per breast is all you need)
1 cup marinara sauce — your choice bottled, with minimal sugar
3/4 cup heavy cream — (see note about using evaporated milk)
1/4 cup vodka — optional
1 clove garlic — minced
1 pinch red pepper flakes
2 tablespoons fresh basil — chopped

1. Preheat oven to 400°. If you have a CONVECTION/BAKE setting, use it. Trim chicken and pound the thicker end to 1/2 inch thickness. Season chicken with pepper and wrap a slice of prosciutto around the center of each breast. Arrange chicken in a greased, shallow baking dish just large enough to hold the breasts without crowding them.
2. Stir together the marinara sauce, cream, vodka (if using) and red pepper flakes. Pour sauce over chicken. (At this point you may cool, cover and chill overnight; remove 30 minutes before you’re ready to bake it.) Bake for 20-25 minutes, or until chicken is cooked through. Sprinkle the fresh basil over the top of each piece and serve.
Per Serving: 381 Calories; 20g Fat (53.6% calories from fat); 33g Protein; 7g Carbohydrate; 1g Dietary Fiber; 140mg Cholesterol; 733mg Sodium.

Posted in Desserts, on December 13th, 2011.

Sorry this photo isn’t just a little bit better able to show you what this is – it’s hard to tell that it’s bread, chocolate, frozen raspberries, cream cheese, whipped cream on top with raspberries drizzled over. And it doesn’t tell you how good it was because you can’t quite see the layers. Well, not really layers actually. It’s one layer – you pile the bread cubes in a 9×13 pan, add the little chunks of cream cheese, sprinkle chocolate and almonds all over, then pour on a custard mixture. Your 9×13 pan will be very full (that’s okay). At this point it needs to sit for 4 hours, or overnight, before it’s baked. In other words, this is a great dessert for making the day before.

When you’re ready to bake, add the still-frozen raspberries (you don’t want to use fresh as they’d completely disintegrate in the baking) and the toasted almonds. Then it’s baked for about an hour. It’s supposed to be served warm, or even on the hot side. Meanwhile you mix up some whipped cream, flavored with almond extract, plop some of that on each serving, then spoon some defrosted raspberries on top. Done. This recipe came from a Phillis Carey cooking class some years ago. In all this time I’d never made it. Actually, I didn’t make it this time – our daughter Sara did – because I told her it was so good. She made some modifications to the recipe (low fat milk, low-fat cream cheese, dark chocolate). We all agreed the dark chocolate was too bitter/heavy for this dish. Just use regular chocolate chips. And I think if you’re going to indulge with this, you might as well go whole hog with regular milk and regular cream cheese. My recollection is that Phillis told us in the class not to make those kinds of substitutions, but my daughter wanted to make it a bit more healthful. Can’t fault her for that!

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Raspberry Chocolate Chip Bread Pudding

Recipe By: Phillis Carey, cooking instructor
Serving Size: 12-16

12 ounces French bread — 1 inch cubes
16 ounces cream cheese — cut in 1/2″ cubes
1/2 cup toasted slivered almonds
12 ounces chocolate chips — (don’t use dark chocolate)
9 whole eggs
2 cups whole milk
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
12 ounces raspberries, frozen — not defrosted
2 tablespoons sugar — for raspberries
1 1/2 cups whipping cream — whipped
1/2 teaspoon almond extract
2 tablespoons powdered sugar

1. Do not cut off the crust of bread. Place in 9 x 13 baking dish. Sprinkle with cream cheese cubes, almonds and chocolate chips.
2. In a large bowl combine eggs, milk, sugar, vanilla and salt, and beat until blended. Pour evenly over the bread mixture. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
3. Preheat oven to 375°. Remove bread pudding from refrigerator and uncover. Sprinkle half the frozen raspberries over the top, pushing them down to submerge them slightly. Toss remaining raspberries with the additional 2 T. of sugar and set aside to let them thaw. Cover the bread pudding with foil and bake for 30 minutes. Uncover and bake 25 minutes longer. Let stand 15 minutes.
4. Beat the whipping cream until soft peaks form, add powdered sugar, then stir in almond extract. Serve pudding hot to warm, topped with whipped cream and sprinkle additional berries on the side.
Per Serving: 639 Calories; 42g Fat (56.6% calories from fat); 15g Protein; 57g Carbohydrate; 4g Dietary Fiber; 247mg Cholesterol; 461mg Sodium.

Posted in Chicken, Grilling, on December 13th, 2011.

big_daddys_tandoori_chicken

Most likely there’s a kind of formula, in India, for making Tandoori chicken. A specific list of spices (maybe you can increase or decrease them) is involved, and yogurt. (I haven’t gone online to read a bunch of them to see, but that’s my guess.) That spicy mixture sits on the chicken for awhile (well, actually, you can make other kinds of tandoori as well – it doesn’t have to be chicken – I actually have a recipe here on my blog for tandoori cauliflower, if you’re interested – but I’m getting sidetracked). So, as I said, the spice/yogurt mixture chills for awhile on the chicken and then you’re ready to cook it. The goal is to keep as much of that yogurt spice mixture ON the chicken as it cooks. It not only flavors the meat, but also protects it from drying out or overcooking. That’s the secret, if there is one, to making tandoori. You can bake it in the oven, or you can grill it. Either way, it’s delicious, tender and moist. All because of the marinade.

So, when I was watching Aaron McCargo (he’s Big Daddy) on the Food Network make his version of Tandoori, I was intrigued. He’s a southern boy, and with that in mind, I think he embellished the types and number of spices he used. His version includes cumin, ground coriander, smoked paprika, cayenne, pepper, garlic, fresh ginger, lemon zest and juice and the yogurt. A whole treasure-trove of flavorings, for sure.

Then he took another detour and served them on top of Parmesan Cheesy Grits. Grits? Yup. Grits. The first time I made this, I did serve the grilled chicken on top of the grits. Just ‘cuz I like grits and thought it was such an interesting departure for an Indian dish. And it was fantastic on grits. But a couple of nights later I had leftovers of the chicken and not enough grits, so I made Aarti Sequiera’s Lebanese Lentils and Rice with Caramelized Onions, and served the tandoori chicken with that. It was also delicious. Over the years I’ve made tandoori chicken several times, but I couldn’t find a recipe in my file, so I guess I wasn’t particularly overwhelmed with the recipes. This one is good. Maybe not great, but good.

What I liked: the spice combo and the tender, moist chicken I ended up with. I used boneless, skinless chicken, and grilling that kind is very tricky, to keep the meat moist yet grilled through.

What I didn’t like: nothing, really. But I may still try a different recipe next time. Seems like tandoori chicken at an Indian restaurant tastes a bit better, or different. Maybe tandoori is another one of those things like seasonings in spaghetti sauce – it’s up to each cook to figure what suits her/him or the family.

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Big Daddy’s Tandoori Chicken

Recipe By: From Aaron McCargo, Jr., Food Network show 9/2011
Serving Size: 4
NOTES: The recipe assumes you will eat all the chicken skin – so the calorie and fat content is very high. Some of the Food Network commenters thought the marinade was too hot – so use less cayenne.

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1/2 teaspoon cayenne — or less, to suit your taste (maybe 1/4 tsp)
Salt and freshly ground black pepper
1 lemon — zested and juiced
1/2 cup yogurt
2 tablespoons minced garlic
2 tablespoons grated ginger root
3 pounds chicken pieces — (if using boneless, skinless, reduce grilling time)
3 tablespoons chopped chives

1. Preheat a grill to medium-high.
2. In a medium-sized bowl, mix together the cumin, coriander, paprika, cayenne, salt, pepper, to taste, lemon juice, lemon zest, yogurt, garlic and ginger root until well incorporated. Add chicken and evenly cover with marinade. Cover with plastic wrap refrigerate for 1 to 2 hours.
3. Remove the chicken from the marinade and place pieces on the grill. Cook for 6 to 7 minutes on each side, turning twice. Baste once midway through with remaining marinade. Lower heat to low and cover with grill lid. Continue to cook until the chicken is cooked through, about 18 to 20 minutes.
Per Serving (not accurate because it includes chicken skin and bones): 541 Calories; 37g Fat (61.3% calories from fat); 45g Protein; 7g Carbohydrate; 1g Dietary Fiber; 215mg Cholesterol; 183mg Sodium.

Posted in Soups, Vegetarian, on December 11th, 2011.

farm_house_veggie_soup

There are a couple of secret ingredients in this soup that help to make this soup an over-the-top version. First – a tiny little glug of soy sauce. Second – a little amount of dried porcini mushrooms  that are ground up to a powder. Who’d think those two things could make such a difference?

When I made this about a week ago, I was recovering from a cold, and some good, hot vegetable soup sounded so restorative to me. And I had about a quart of turkey stock in the refrigerator, leftover from Thanksgiving. It needed to be used, or else frozen. Then I read my most recent issue of Cook’s Illustrated (the Nov/Dec 2011 issue) and there was a long article about vegetable soups. I read it from beginning to end. In it, the author labored long and hard over how to enhance a vegetable soup. He added this and that. He discarded a number of sample batches. But he finally determined that adding in a hint of soy sauce just gave the soup that umami taste we’re all looking for. And the same with the porcini mushroom powder. I’ll have to remember that idea because you could easily add some of that to almost any soup.

So, for this big batch of soup that serves at least 6-8 for a dinner meal, you add just two teaspoons of soy sauce and also 2 teaspoons of porcini mushroom powder (you make this yourself in your spice grinder). That’s not much – but I assure you, it makes a difference. The recipe also has you make a little compound butter (butter, lemon zest, fresh thyme and a tiny bit of lemon juice) which you can spoon onto the top of the soup when it’s served. The butter is hard to see it in my photo at top – it’s just to left and slightly below the center of the soup bowl. And to tell you the honest truth, I couldn’t taste the butter, but there’s only 2 T. of butter used to sweat the veggies at the beginning – that’s it. A very low fat soup! I also added some shiitake mushrooms to this soup. Those weren’t in the original recipe, but I had them on hand and they needed to be used up. Other than that one thing, the recipe below is made exactly to the Cook’s Illustrated one. The soup has a lot of carbs in it – potatoes, turnips, carrots, barley (I used farro because that’s what I had on hand) and peas.

What I liked: doesn’t it always end up being about the taste? It does for me. As I write this, we enjoyed this soup just last night but this won’t post until next week sometime. But I can’t wait to have it again. Fortunately there’s a lot of it. I may freeze one bag and eat the other one sooner rather than later. I may add some green veggies to it next time (like some sugar snaps, maybe green beans just at the end). I like a veggie-laden soup and this one is more carb-laden. Serve this with some bread, or maybe a toasted cheese sandwich. Delish.

What I didn’t like:  well . . .when I make it again I’ll reduce the amount of soy sauce by just a little bit. I could taste it. It wasn’t bad, but I didn’t think I should be able to taste it! A great soup, though and worth making. It does take some time doing all the sous-chef thing with chopping, peeling, etc. Be prepared to spend at least an hour overseeing the cooking of it. If you have a kitchen helper, enlist the help to peel and chop!

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Farmhouse Vegetable Soup

Recipe By: Adapted slightly from Cook’s Illustrated, Nov./Dec. 2011
Serving Size: 6-8

1/8 ounce dried mushroom — porcini type
8 sprigs Italian parsley — 3 T. of it chopped, remainder whole
4 sprigs fresh thyme
1 whole bay leaf
2 tablespoons unsalted butter
1 1/2 pounds leeks — green parts removed, sliced lengthwise, coarsely chopped
2 whole carrots — peeled, cut in 1/2 inch coins
2 whole celery ribs — cut into 1/4 inch cubes
1/2 cup dry white wine
2 teaspoons soy sauce
Salt and freshly ground black pepper to taste
6 cups water
4 cups low-sodium chicken broth — [I used turkey broth] or vegetable broth
1/2 cup pearl barley — [I used farro]
1 clove garlic — peeled and smashed
1 1/2 pounds Yukon Gold potato — peeled, cut into 1/2 inch pieces (or smaller)
1 whole turnip — peeled, cut into 3/4 inch pieces
1 1/2 cups cabbage — chopped
1 cup frozen peas
1 teaspoon fresh lemon juice
1 cup shiitake mushrooms — sliced [my addition – not in the original recipe]
LEMON-THYME BUTTER:
6 tablespoons unsalted butter — softened
1 tablespoon fresh thyme
3/4 teaspoon lemon zest — freshly grated
1/4 teaspoon lemon juice
1 pinch salt

1. Grind porcini mushroom pieces in a spice grinder until they resemble fine meal, 10-30 seconds. Measure out 2 teaspoons of the powder and reserve remainder for another use. Using kitchen twine, tie together the parsley sprigs, thyme and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle and garlic. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
4. Add potatoes, turnip and cabbage; return to simmer and cook until barley, potatoes, turnip and cabbage are tender, about 18-20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in pease, fresh lemon juice and chopped parsley; season with salt and pepper to taste. Serve, passing Lemon-Thyme Butter separately.
6. LEMON-THYME BUTTER: Combine all ingredients in a bowl.
Per Serving: 408 Calories; 14g Fat (28.0% calories from fat); 16g Protein; 65g Carbohydrate; 11g Dietary Fiber; 31mg Cholesterol; 230mg Sodium.

Posted in Salads, Vegetarian, Veggies/sides, on December 9th, 2011.

mitsitam_wild_rice_salad1 This salad was one of several at our Thanksgiving buffet dinner. Everyone liked it, as far as I know. I thought it was wonderful. It could be the main dish of a vegetarian meal. The next day several of us dipped into the leftovers and enjoyed it all over again. The watercress, however, isn’t all that nice the next day if it’s left in the salad.

mitsitam_wild_rice_saladThe dressing is easy – apple cider vinegar, honey, oil and salt and pepper. You do need to prepare a few fresh veggies – carrots, tomatoes, green onions, and add some dried cranberries, toasted pine nuts and toasted pumpkin seeds too. The wild rice does have to be cooked (using some vegetable stock, not just water) of course. Some of the dressing is tossed with the rice and allowed to sit for an hour before you finish prepping the entire salad for serving.

The recipe is another one from the Mitsitam Café. I told you about this a few days ago when I posted the recipe for Cedar-Planked, Fire Roasted Salmon. The recipe is also in the Museum’s cookbook, The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian. Worth making.

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Wild Rice Salad with Watercress

Recipe By: From Mitsitam Cafe Cookbook (Smithsonian National Museum of the American Indian)
Serving Size: 8

VINAIGRETTE:
6 tablespoons apple cider vinegar
1/4 cup honey
3/4 cup canola oil
Salt and pepper to taste
SALAD:
6 cups vegetable stock
1 1/2 cups wild rice
1 whole carrot — cut in matchsticks
3 tablespoons dried cranberries
1 whole plum tomato — diced
5 whole green onions — diced
1/2 cup pine nuts — toasted
1/4 cup pumpkin seeds, roasted
3 bunches watercress

1. Combine vinaigrette, cover and refrigerate for one hour (dressing will keep for 10 days).
2. Combine wild rice and vegetable stock in a medium saucepan. Bring to a boil and reduce to simmer for 45-50 minutes, or until cooked through. Drain and spread the rice out onto a large baking sheet to dry.
3. Scrape rice into a large bowl, add carrots, cranberries, tomato, green onions and nuts. Add about 1/2 cup vinaigrette, toss together and refrigerate for an hour. Place watercress on individual plates and top with wild rice mixture. If you have leftovers, remove all of the watercress as it turns icky if it’s kept past the first serving. Alternately you can place the salad in a large bowl and toss it all together and either serve it buffet style or place the tossed salad on individual plates.
Per Serving (assumes you consume all the dressing, which you don’t): 511 Calories; 28g Fat (48.5% calories from fat); 12g Protein; 56g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1233mg Sodium.

Posted in Fish, Grilling, on December 7th, 2011.

cedar_plank_salmon

Last week our daughter-in-law, Karen, made this for dinner one night when our family was staying at our desert house. Can I just say it was absolutely delicious? And easy. Really easy. The recipe came from an unusual source. A cookbook, yes. But a very different cookbook! Recently our son and his family flew to the D.C. area to attend a wedding, and it was recommended by their host (the groom, a physician) that they should visit the (new since 2004) Smithsonian National Museum of the American Indian, and that they had to have a meal at the Mitsitam Café contained within the museum. That’s exactly what they did. And Karen was so impressed with the meal (the book is authored by the chef, Richard Hetzler) she bought two of their cookbooks (one for me for Christmas, she finally told me after watching me painstakingly hand-writing several recipes into a notebook). The cookbook – The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian is just so interesting. Lots of fascinating stories about Native American cookery, about the culinary heritage of many different American tribes. And interesting headnotes about each and every recipe. Mitsitam means “let’s eat” in the Piscataway and Delaware languages.

I’ll be sharing one other recipe from this same cookbook that Karen made for our Thanksgiving dinner (a wild rice and watercress salad). It was delicious also.

So, this salmon. First you need some cedar planks – they impart such a different flavor to salmon or any fish for that matter. Karen was supposed to soak them for 6+ hours. We didn’t have 6 hours, so they soaked for about 2 is all. And the planks were severely burned on the bottom when the 10+ minutes of cooking was over. But at least it didn’t burn through!

The berry glaze is easy – fresh blueberries, raspberries and blackberries (and huckleberries if you happen to have access to them – we didn’t – so used more blackberries). It’s simmered gently with water and sugar (we used Splenda) and set aside. Then you grind up fresh juniper berries (juniper is what makes that unique scent and taste in gin), add some salt and that’s patted/rubbed onto the salmon flesh. It’s baked on the cedar plank for about 8 minutes. You remove it, add most of the berry glaze and continue to bake for 4-8-10 minutes, depending on how thick the salmon is. Done. Serve with any remaining sauce. Easy. Delicious.

What I liked: the taste overall – the juniper berries add a unique flavor. So does the cedar plank.

What I didn’t like: you do have to find, or have on hand, some juniper berries. They’re not standard in most kitchens, I’d suppose. And the cedar planks aren’t easy to find, either. Grinding the juniper berries in a mortar and pestle was difficult and time-consuming even though these were freshly purchased berries. I dug around in my desert house kitchen and finally found a little mini-Cuisinart, which made quick work of the powder. I’d recommend that!

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Cedar-Planked Fire Roasted Salmon

Recipe By: Adapted from the cookbook: Mitsitam Cafe Cookbook
Serving Size: 8
NOTES: The original recipe called for 1/4 cup huckleberries. If you have them, add 1/4 cup, and reduce the blackberries to 1/4 cup. You may also cook the salmon in a barbecue – cooking time and method is the same.

BERRY GLAZE:
1/4 cup blueberries
1/4 cup raspberries
1/2 cup blackberries
2 tablespoons water
2 tablespoons sugar
SALMON:
1/4 cup juniper berries
1 teaspoon salt
3 pounds salmon fillets

1. Soak cedar planks in water for at least 6 hours; drain.
2. BERRY GLAZE: In medium saucepan combine berries, water and sugar. Bring to a boil over medium heat. Simmer for 8 minutes, or until thickened. Set aside.
3. SALMON: Preheat oven to 400°. Grind juniper berries to a powder (use electric spice grinder if you have one). Combine juniper berry powder and salt, and rub evenly over salmon flesh. Place salmon on planks, skin side down. Bake for 8 minutes.
4. Remove salmon from oven, brush berry glaze over the top and bake for another 6-10 minutes (depending on the thickness of the salmon) or just until the salmon is slightly translucent in the center. Remove from oven and serve on the plank, if desired, with extra glaze alongside.
Per Serving: 248 Calories; 6g Fat (24.0% calories from fat); 35g Protein; 11g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 381mg Sodium.

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