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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 Desserts, on July 24th, 2011.

purple_plum_torte

Can I just say . . . OMG! Talk about fantastic. Bursting with flavor. From one spectrum to the other – the sweet from the sugar sprinkled on top that gives it crunch – to the plums themselves which are a bit on the tart side.

The day I baked this I had plums on hand – the first I’ve seen of the season. I’d bought them 3-4 days before and knew I needed to use them asap. I had strawberries just past their peak and had decided to try a new recipe for strawberry buttermilk ice cream. I’ll be posting about that recipe too. And Dave had purchased a flat of peaches at Costco, and they were all (12 of them) RIPE! So I started working in the kitchen. The ice cream was first. While it was churning, I started on a peach chutney which I’m going to serve soon with a pork dinner. I’ll post that one too. Thirdly, I whipped up the plum torte.

torte_unbakedYou may remember, this is the recipe that has received the most raves by readers of  The New York Times, and the most requested recipe as well. Now I see why. And it’s interesting – there’s nothing unusual in the cake. Nothing at all. It’s an easy batter to make. There’s nothing unusual about the plum preparation – in fact there’s nothing to it – you slice them in half, remove the pits and plop them into the springform pan, skin side up, on top of the batter. I will mention – my plums were really large, and I only used 6; the recipe calls for 12. The top is sprinkled with a copious amount of cinnamon and a jot of sugar and into the oven it goes. SO easy. The picture shows it just before I put it in the oven.

Since then I’ve made it numerous times – always to raves – and recently when I couldn’t find plums, I made it with fresh apricots (photo at right). All I’ll say is: the plums are better, but apricots were okay too – but they needed more sugar. I’d suggest if you make it with apricots, when you slice it to serve, take a small bite of both apricot and cake, and if it’s too tart, sprinkle more sugar on top of the cake.

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What I liked: absolutely every single thing – the crunch, the sweet, the tart, and the texture. Yumminess in every single bite. And I did mention, it’s EASY!
What I didn’t like: nothing, nothing, nothing!

Purple Plum Torte

Recipe By: The Essential New York Times Cookbook, by Amanda Hesser
Serving Size: 8
NOTES: In the cookbook are several comments from long-time readers who suggested using apples or frozen cranberries. Someone else used mango, peaches, adds 1/2 tsp of vanilla and the grated rind of a small lemon to the batter. Yet another person added a teaspoon of almond extract to the cake batter. Someone else wrote that if you have more plums and want to use them, stand the plum halves on their sides and put them in a spoke pattern on the batter.

1 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 cup sugar — plus 1 T. or more, depending on the tartness of the plums
8 tablespoons unsalted butter — softened
2 large eggs
12 whole plums — purple variety, halved and pitted
2 teaspoons fresh lemon juice — or more or less, depending on the tartness of the plums
1 tablespoon ground cinnamon

1. Heat oven to 350°. Sift the flour with the baking powder and salt.
2. Cream 1 cup sugar and butter in a large bowl with a hand mixer (or a stand mixer) until light in color. Add the dry ingredients and then the eggs.
3. Spoon the batter into an ungreased 9-inch springform pan. Cover the top of the batter with the plum halves, skin side up. Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting to the tartness of the fruit. Sprinkle with the cinnamon.
4. Bake until the cake is golden and the plums are bubbly, 50-60 minutes [Mine takes 60 minutes to be completely cooked in the center]. Cool on a rack, then unmold. [Optional: serve with almond-flavored whipped cream.]
Per Serving: 331 Calories; 14g Fat (35.6% calories from fat); 4g Protein; 51g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 97mg Sodium.

A year ago: Bittersweet Chocolate Pear Cake
Two years ago: Beef and Biscuit Casserole (my grandkids’ favorite)
Three years ago: Balsamic Onion Marmalade

Posted in Soups, on July 22nd, 2011.

cuke_lychee_gazpacho

Maybe I mentioned before, that when I watched the Next Food Network Star last summer, I was rooting for Aarti Sequeira from day one. I was impressed with her good stage presence, her cheery personality, and thought her recipes sounded so interesting and full of flavor. Since her show has been on, I’ve made several and posted them here on my blog already. The other day she was making a cucumber gazpacho – well, really – it’s just a cold cucumber soup. But it has this interesting twist with lychees added into it. Who would have thought?

Since I’m not as inventive about cooking as chefs are, I’ve wondered if, when these TV (or other) chefs or cookbook developers start on a recipe, they have this line of unusual ingredients – let’s say a row of things all lined up on their kitchen counter. Like lychees in a can, anchovy paste, coconut milk, borage flower honey, jarred hearts of palm, Chinese five spice powder, dried figs, peppadew peppers, lemon grass, chili oil and vanilla beans.  And they try to figure out if any of those unusual things could go into a dish to make it really different. You know what I mean?

So, in this case, Aarti’s recipe used lychees. And oh, this soup is a cinch to make. It takes maybe 10 minutes, providing you have some toasted sliced almonds on hand. Otherwise you have to heat the oven and toast those first (about 9-10 minutes at about 400°). The soup is made in a blender or food processor: the cucumber (chopped up), the drained and rinsed lychees, fresh mint, fresh cilantro, some Greek yogurt, salt, pepper, and the toasted almonds. I also needed to add a slurp of water to the container to get it to puree. I tasted it for S & P, poured it into a refrigerator dish and let it chill for a few hours.

It became part of our dinner that evening and I wouldn’t tell my DH what it was – I made him guess, and he was completely baffled. He could see the tiny flecks of green, but he could not figure out what it was. Never guessed cucumber – probably because the lychees give it some sweetness. The nuts give it some finely-ground crunch, sort of, and there’s ample fiber from the pureed cucumber. I’d say it made about 3 to 4 cups of puree. I didn’t measure it, but in small little cups or glasses (I used small espresso cups), it surely would serve 5 or 6+ people. Aarti served this with a toasted baguette slice with some feta cheese and paprika on top. I didn’t do that part, and thought the soup was just fine as it was. I’d definitely make this again.

What I liked: the refreshing taste (from the cucumber), the crunch of the slivered almonds, and how EASY it was to make. A lovely first course for a weeknight or a company meal.

What I didn’t like: nothing at all. It was still delicious two days later too.

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Cucumber-Lychee Gazpacho

Recipe By: From Aarti Sequeira, Food Network, 6/2011
Serving Size: 6

1 large English cucumber — coarsely chopped (about 2 cups)
15 ounces lychees — (15-ounce can) drained and rinsed
1/2 cup sliced almonds — toasted
4 large sprigs mint
10 sprigs cilantro — (soft stems too)
2/3 cup Greek yogurt, full-fat — plain, unsweetened (may also use non-fat)
About 2-4 T. water, as needed to puree the mixture
Kosher salt and freshly cracked black pepper

1. Add cucumber, lychees, almonds, mint, cilantro, yogurt, salt and pepper to a blender or a food processor and blend until smooth. If you have trouble getting the mixture to puree, add a little water. Taste for seasoning and adjust as necessary.
2. Chill before serving. Top with a few sprinkles of toasted almonds and a mint sprig.
Per Serving: 164 Calories; 9g Fat (45.3% calories from fat); 5g Protein; 19g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 22mg Sodium.

A year ago: Crispy Fried Chicken
Three years ago: Grilled Chicken with Creamy Poblano Red Bell Pepper Sauce
Four years ago: Balsamic Fig Sorbet

Posted in Salads, on July 20th, 2011.

steak-caesar-salad-parm-dressing-croutons

You could, if you didn’t care about making things right, prepare any old salad with Caesar dressing, put some steak on it and serve it with some toasted bread and call it a Steak Caesar Salad. But it would not have the great flavor this one does because of the marinade for the steak, the mayo-based Caesar dressing that just “makes” this dish, or the herby, spicy toast slices that you’ll crave. So, you need to go through all the steps to make this the right way – making the croutons, making the dressing, combining and marinating the meat, then putting it all together.

Since I love garlic, Caesar dressing has been a regular on my menu since as long as I can remember. And for the last couple of years I’ve been making Phillis Carey’s Caesar dressing, which makes it makes it so very easy. Both recipes use mayo as the base – that’s why it’s so easy, see? This one, in this recipe, though, is slightly different that the regular Caper Parmesan Dressing one I use most often. Both are good.

So, would you just go buy a steak, marinate it and make all the component parts and serve this delicious salad one day soon? Thanks!

What I like about this: the dressing, first and foremost. But the steak was delicious too, and the croutons. Yes, I loved it all.
What I didn’t like: well, nothing really, other than the need to plan ahead a bit for this one.

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Grilled Sirloin Steak Caesar Salad

Recipe By: From a Phillis Carey cooking class, 6/2011
Serving Size: 4
NOTES: You don’t consume the marinade, and you won’t use all of the salad dressing, most probably.

STEAK:
1/4 cup red wine vinegar
1/4 cup red wine
1/2 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon shallots — minced
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 1/2 pounds top sirloin steak
CROUTONS:
1/2 cup olive oil
2 cloves garlic — minced
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
12 baguette slices
DRESSING:
2 cloves garlic — peeled
1/2 cup mayonnaise
1/4 cup Parmigiano-Reggiano cheese — finely grated
2 tablespoons olive oil
1 tablespoon capers — rinsed, drained, mashed (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 salt and pepper
SALAD:
12 ounces Romaine lettuce
1 cup Parmigiano-Reggiano cheese — coarsely grated
20 small cherry tomatoes — halved (try to find heirloom in multiple colors)

1. STEAK: Combine marinade ingredients in a Ziploc bag. Add steak, seal well and let sit at room temp for an hour, turning bag every 15 minutes. Or, refrigerate the steak for up to 24 hours, turning the bag several times. Remove steak from marinade, pat dry and grill 6-7 minutes per side for medium rare. Let steak rest for 10 minutes, lightly tented in foil, then thinly slice it across the grain.
2. CROUTONS: Preheat oven to 375°. Whisk oil and garlic, thyme and red pepper flakes together in a small bowl; let stand at room temp for about an hour. Arrange baguette slices on a baking sheet and brush liberally with the oil and sprinkle lightly with salt. Bake for 8-10 minutes, or until crisp and brown.
3. DRESSING: Drop garlic into a running food processor. Stop and add mayo, grated Parmesan, olive oil, capers, lemon juice, Worcestershire, mustard, hot sauce, salt and pepper. Puree until smooth. Chill until serving time. (Dressing will keep for 4-6 days.)
4. SALAD: Toss Romaine, shredded Parmesan and enough dressing to coat lettuce well. Divide among 4 plates, top with steak slices, tomatoes and set 3 croutons on edge of each plate, and serve.

Two years ago: Tomato, Blue Cheese and Saffron Vinaigrette
Four years ago: Pineapple Salsa (great on barbecued meat)

Posted in Chicken, Salads, on July 18th, 2011.

chicken_greens_buttermilk_dressing

If you are looking for an easy dinner for a warm, summer night, this is your ticket. It’s so tasty, delicious, and low calorie as well. Although don’t tell anybody that – they won’t know the difference. When we were on our recent trip to Colorado, Sue served this our last night there. It was a warm night – so warm that we ate inside with air conditioning. And it was so refreshing.

As soon as we got home and I needed a simple dinner for our friends Bud & Cherrie, I remembered Sue’s salad. The base recipe comes from Colorado Collage, the well-known Denver Junior League cookbook. A cookbook I already owned, but definitely hadn’t tried this recipe! Cherrie wanted the recipe – they both enjoyed it very much. Cherrie also owns MasterCook, the recipe software program we both use. Which is why I am now going to include – a MasterCook downloadable file (an MX2 file) at the bottom of every post (next to the PDF file). This is the first time I’ve done this, so if any of you use MC, would you please email me and let me know if it worked? Did the photo download (I’m not certain it will, but you can copy and paste it from the post)? I sent the file to Cherrie the other day and she was so surprised when she clicked on it in my email to her, MC came up and the recipe was complete. She was astounded!

The recipe is quite easy to make, although I made a few changes. I thought the buttermilk dressing would be enhanced with a bit of amp-up with some chipotle chile added in. I also added some citrus zest (I had kumquat, but you could use orange or lemon) and a small garlic clove too. There is no oil in the buttermilk drizzle that’s used over the chicken. The chicken breasts are pounded evenly, then dipped in cornmeal/flour, in egg, then again in the cornmeal/flour before sautéing in a bit of canola oil. Because they’re pounded, they don’t take long to cook – about 6-8 minutes maximum (total, not per side). Sue had used her electric skillet (brilliant idea) – because you want to serve these warm. She cooked them an hour or so ahead (so did I when I made them), then turned the electric frypan temp down to “warm.” An hour later they were still perfectly done and hadn’t dried out at all. That’s a win-win in my book. I put the lid on, but slightly ajar – you don’t want the crispy chicken coating to get soggy.

As for the salad – the recipe has you serve the chicken on top of a mixed tender green salad with some slivers of red bell pepper. I tossed the salad in a very light canola oil and sherry vinegar dressing – just enough to give it a tiny bit of flavor. I also added a bunch of fresh herbs from my garden (use your own mix of herbs to suit your taste) to the salad, and some cherry tomatoes and avocado too. I saved a few of the herbs to sprinkle on top of the chicken also. The photo at top is Sue’s (original) version, which is just fine, as is. But if you want to zip it up some, use some of my additions. Thanks, Sue, for preparing this for us – this will become part of my regular summer rotation!

What I liked: the ease of it all – and the make ahead part. The dressing with no oil – so it’s the low calorie and fat aspect, but you’d never know that. Liked the crispy coating – but it’s not thick at all – that I liked a lot.

What I didn’t like: nothing at all. A great dish, particular for summer.

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Chicken on Greens with Chile Buttermilk Dressing

Recipe By: Adapted from Colorado Collage, 1995
Serving Size: 4 (might serve more if using large chicken breasts)

DRESSING:
2 green onions — finely chopped
2/3 cup buttermilk
1/4 cup green chiles — chopped
1/4 teaspoon salt
1/4 teaspoon chipotle chile canned in adobo — [my addition]
1/2 teaspoon orange zest — [my addition, and I used seeded kumquats because it’s what I had]
1 small clove garlic — minced [my addition]
pepper or cayenne to taste
CHICKEN AND SALAD:
1/4 cup cornmeal
1/4 cup flour
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 egg
1/4 cup milk
4 boneless skinless chicken breast halves — pounded to 1/2 inch thickness
3 tablespoons vegetable oil
6 cups mixed salad greens
1 large red bell pepper — cored, seeded and thinly sliced
fresh herbs (about 2 T. each): chives, cilantro, Italian parsley, mint, dill [my addition]
1/2 cup cherry tomatoes — [my addition] [I also dressed the salad with a bit of canola oil and sherry vinegar – very lightly]
chopped mint and cilantro for garnish on the chicken [my addition]
1 whole avocado — peeled, diced [my addition]

1. Combine all dressing ingredients and chill. If you like a bit more spice/flavor, add more ground cumin and a couple of pinches of cayenne pepper to suit tastes.
2. Combine cornmeal, flour, cumin, salt and pepper in shallow dish. In another shallow dish beat egg and milk. Dredge chicken in cornmeal mixture, then dip in egg mixture allowing excess to drip off. Coat again in cornmeal mixture and set aside.
3. In large skillet heat oil over medium high heat. Add chicken when hot and cook 6-8 minutes until lighly browned, turning once. (May be prepared to this point up to one hour in advance. Cover chicken and keep warm.) Remove and place on paper towels to drain. [If you make this in an electric skillet, you can turn it down to WARM, and it will stay nice and moist, but warm, for that hour – place lid on top, but not tight.]
4. Divide greens and sliced red pepper among plates. Slice warm chicken crosswise into strips and place on top of greens. Serve with dressing.
Per Serving: 443 Calories; 22g Fat (44.5% calories from fat); 36g Protein; 27g Carbohydrate; 5g Dietary Fiber; 125mg Cholesterol; 711mg Sodium.

Two years ago: Tomato, Blue Cheese and Saffron Vinaigrette
Four years ago: Asian Slaw (one of my favorites – great for a summer barbecue)

Posted in Desserts, easy, on July 16th, 2011.

rhubarb_crisp

Oh, do I love rhubarb. As I was growing up, my mother used to have a rhubarb patch in our back yard. She’d never let me go cut any of it, though, since the leaves are poisonous. My mom and dad liked stewed rhubarb. Period. Although once in awhile my mother would make a rhubarb pie, perhaps for guests. I rarely make anything with rhubarb because my DH knows that rhubarb requires a lot of sugar to make it palatable. Therefore, he avoids it most of the time and I never make it because of that.

Picnik collageBut when were visiting our friends Sue and Lynn, and I asked to help with dinner, she handed me the printout for this one afternoon and I made it according to her recipe. Dave said yes, he’d have some. He loved it. I loved it. Sue and Lynn loved it, of course.

This recipe is quite simple – it comes from cooks.com. One of dozens of such recipes, but this one’s a winner, I think.

You mix up a crumble of oatmeal, flour, sugar, and some melted butter, etc. and half of it goes in the bottom of a glass baking dish. Then the fresh chunked rhubarb goes in on top of it. That’s what you can see in the top photo at left with the cornstarch-based clear sauce that’s poured over the top. The remaining crumbs are sprinkled on top.

Into the oven it goes for about an hour. Or longer if the top doesn’t quite brown sufficiently. You do want it to be a golden brown when it comes out of the oven. The baked version is in the lower photo.

During the baking the sauce and the rhubarb marry and create a lovely loose fruit mixture and the crumbs on top add a delicious crunch.

Serve it with vanilla ice cream or pour over some half and half. Whichever suits you! Thanks, Sue, for a great recipe.

What I liked about it: the flavor, the texture of the topping. Not too sweet. Not too sour. Just right, as the saying goes. Also easy!

What I didn’t like: absolutely nothing.

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Rhubarb Crisp

Recipe By: From my friend, Susan L. (from cooks.com)
Serving Size: 7

1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter — melted (1 cube)
1 cup water
4 cups rhubarb — in 1/2″ chunks
1 teaspoon vanilla
1 cup sugar
2 tablespoons cornstarch

1. In a bowl mix flour, oatmeal, brown sugar, cinnamon and melted butter. Place half of the mixture in the bottom of a 9×9 glass baking dish
2. Add raw rhubarb on top.
3. Combine in a pan the water, vanilla, sugar and cornstarch. Cook over low heat until the mixture thickens. Pour over rhubarb and top with remaining crumb mixture.
4. Bake at 350° for 50-60 minutes (or longer) until crust is brown. Serve with vanilla ice cream or half and half poured over it.
5. You may substitute 2 cups of strawberries for 2 cups of rhubarb – if so, use 1 more T. of cornstarch.
Per Serving: 429 Calories; 14g Fat (28.8% calories from fat); 4g Protein; 74g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 147mg Sodium.

A year ago: Caribbean Rice
Two years ago: Corn – everything you ever wanted to know about it
Three years ago: Peaches and Nectarines – everything you ever wanted to know about them
Four years ago: The BEST Bean Salad (a Paul Prudhomme recipe, very low calorie and VERY good)

Posted in Miscellaneous, Veggies/sides, on July 12th, 2011.

balsamic_browned_butter

Sometimes – or maybe most of the time – as everyday cooks we may just steam or sauté some veggies and we’re done with it. We’re rushed or just not in the mood to make a simple veg something special. And sure, I do that all the time. Last night we had onions and bell peppers roasted on the outdoor grill with nothing but some canola oil on them. And they were delicious. No balsamic sprinkled on. No sesame seeds. No herbs. Not even any salt or pepper, actually. And they tasted fine.

But then there are times when you’d like to do a really SIMPLE sauce that will make a fresh, seasonal vegetable sing! That’s what this recipe is all about. Sue, my friend in Denver, made this little sauce that was drizzled over roasted asparagus. It was just scrumptious. Easy. Can be made ahead and reheated. You don’t make much of the mixture anyway, but it’s enough to give oodles of flavor for a vegetable for 4 people. In the picture you can’t exactly see the sauce – but it provided a bit of brown speckle (look closely) and just lots of flavor. Worth making. Do watch the butter so it doesn’t get too brown!

printer-friendly PDF

Balsamic Browned Butter (for vegetables)

Recipe By: From my friend, Susan L. (from Cooking Light, 3/2002)
Serving Size: 4

2 tablespoons butter
2 teaspoons light soy sauce
1 teaspoon balsamic vinegar

1. Melt butter in very small saucepan and cook for about 3 minutes, until butter is lightly brown (watch closely).
2. Stir in soy sauce and balsamic vinegar. Heat through and drizzle over asparagus or other green vegetables.
Per Serving: 53 Calories; 6g Fat (96.4% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 159mg Sodium.

A year ago: Moroccan Lamb Chop Sandwiches
Three years ago: One Bowl Thin Choc Chip Cookies (my favorite CC cookie to date)
Four years ago: Shepherd’s Pie with Chipotle Sweet Potatoes

Posted in Travel, on July 11th, 2011.

bath_amenities

. . .  you arrive in the room, go into the bathroom and find Molton Brown products on the sink. Maybe a couple of other times in my life have I stayed at a hotel where Molton Brown was offered, but never so many different ones. I’m a fan of the products – they’re made in England – and likely that’s where I was first introduced to them. Here in the U.S. the stuff is pricey. Last summer when we took a trip to England, I stocked up on the body lotion, which comes in multiple scents. I love them. My skin likes them. We left behind the mouthwash and the shower gel. Dave took the shampoo and conditioner. AND he took the body lotion until I squawked about it.

So, now, down to the point. Here’s where we were:

broadmoor_main_bldg

The Broadmoor. Does that look idyllic, or what? Makes me think it’s a modern castle on a lake in Switzerland. But no, it’s right here in the U.S. of A. On the foothills side (west) of Colorado Springs. And it’s a huge complex. Yet, despite the fact that they do conventions, and have a huge parking garage buried underground a block away, once you’re happily settled in, you’d hardly know there could be several hundred people staying here. You see, there are numerous hotel buildings – meaning you can stay in several of the different buildings which range from rooms, to suites to apartments to houses. Here in the picture above, I was standing on the west side of the famous Broadmoor lake looking back toward the main building side, although that structure you see isn’t the main building. But do note the pretty arched bridge. There’s a paved walkway all around the lake with a few well situated benches for sunshine or shade. Our room was on the ground floor just behind the big tall tree on the far right of the photo. We had a tiny, little terrace surrounded in shrubs. Mostly it was too hot to sit out there, though.

broadmoor_roomThere’s our room with Dave standing in an anteroom that faces the lake. The décor was lovely. The room was very roomy. The bathroom (around to the left in the photos), was large and luxurious with both a shower and jacuzzi tub. We had a nice, big television, a desk (behind Dave) and two small desk-type chairs.

If there was any complaint, it’s that there was just one comfortable chair in the room, which meant if we spent time in the room relaxing, the other of us was either lying on the bed or seated uncomfortably in one of the small straight chairs.

Picnik collageSo here’s a collage of photos from the Broadmoor.

(1) Walking out of the main building at lake level, they have a very large patio with big and small tables, some with umbrellas. We sat out there for a few hours reading.

Waitresses are available to bring beverages if you want them.

. . .

(2) On the other side of the lake is one of the fine dining restaurants (they have 3 fine dining and several others that could be called family friendly).

This one was Charles Court, and we were sitting outside on the terrace there, overlooking the lake.

If I turned around 180° I’d have the view you saw up toward the top of the post.

. . .

Lastly, there’s another photo looking up at one of the lower mountains. Everywhere you turned there was a lovely view.

. . .

. . .

And all the bathroom towels had the beautiful big B monogram. They were ever-so puffy and fluffy and white.

. . .

. . .

. . .

. . .

main_bldg_trees

I think this may be my favorite shot of the hotel. With the drooping trees framing the photo.

There’s no question we want to return to the hotel. It’s just a matter of when. Staying at The Broadmoor was on my “bucket list.” I’ve wanted to stay there ever since I lived in Denver back in the 1960’s. I’d read about it – never visited it – and yearned to actually stay there. This isn’t your down-the-street Best Western, if you get my drift. It’s for a special occasion. We talked with people who were there for a week (wow, would that bill be expensive). We got a summer special rate, which made it still more expensive than almost any hotel where we’ve ever stayed before. (An aside, I think the most expensive hotel we’ve ever stayed – in a room with a view – was on the Isle of Capri, and it was over $400 per night. And it was lovely.)  But, The Broadmoor was really nice. I wanted to buy something with the logo on it, but couldn’t find anything I thought I’d actually use. There are several stores within the hotel, including one with kitchen stuff. That store carried a nice collection of McKenzie-Childs furniture, dishes and accessories. I’m enamored with their black and white check line, and wanted to buy one of the cup and saucer sets, but since I drink (usually) just one espresso cup of coffee per day, it made no sense whatsoever for me to buy a large enamelware coffee mug and saucer. Which would languish on a cupboard shelf somewhere and rarely get used. Besides, it wasn’t a Broadmoor mug. I’d just have remembered that that’s where I bought it!

So, if you’re ever looking for a special place, to celebrate a special occasion, think about The Broadmoor. Or if you’re vacationing in the area, include it in your itinerary. Do plan to stay at least two nights so you can spend the in between day enjoying the surroundings. We had their famous Sunday brunch (it was amazing). But do go there. Someday.

Posted in Uncategorized, on July 10th, 2011.

angelcots_bowl

Have you ever heard of them? I hadn’t. Until someone from Freida’s Produce contacted me asking if I’d like to try them (and if I liked them, hopefully tell you about them). They’re a unique variety of apricots, a hybrid of an Iranian and a Moroccan apricot. And when I tell you it has a short growing season, we’re talking days. Maybe a couple of weeks at most.

angelcot_cut

They’re a delicate color (with just the slightest bit of rosy hue on some of the skins) and they have a very delicate taste and they’re exceedingly juicy. And very tasty.

The flavor is lovely. Subtle, though. And truly, they’re only available right now (at Trader Joe’s and Ralphs). I didn’t end up baking with them – I’d thought about it – but the flavor is so delicate I was certain they’d be lost in a tart with other (perhaps more predominant) flavors. If you buy them, do plan to eat them right away. They won’t keep. Freida’s suggested a no-bake tart, adding the sliced angelcots last with a glaze of melted jam. We ate ours right there, poised over the sink, dripping juice down our chins.

Posted in Miscellaneous, on July 10th, 2011.

apple_onion_chutney

Whenever I fix a pork roast or thick pork chops, I like to serve some kind of sauce, or relish, or something to go with it. When we were in Denver recently, my friend Sue did a delicious small pork loin roast and had made the chutney you see in the photo, to go along with it.

She didn’t remember when or where she got the recipe, but she has tweaked it a bit – and she did so for us to try to reduce the amount of sugar in it, so Dave could enjoy more of it. It was absolutely delicious. I think it was great the way it was, so would be happy anytime with this version.  I haven’t made this myself, so can’t really attest to the ease of making it, but it doesn’t look to be very complicated at all. If you make it ahead, just reheat over low heat and serve on top and on the side. It’s a full-flavored kind of compote (mostly from the balsamic vinegar) – so you will use just a little of it with each bite of meat. Thanks, Sue, for a great new recipe.

printer-friendly PDF

Apple Onion Chutney

Recipe By: From my friend, Susan L.
Serving Size: 8
NOTES: One of the recipes I found online also called for a pinch of nutmeg, in case you’d like to add it.

1 1/2 teaspoons ground ginger
1 teaspoon ground cumin
1/4 teaspoon ground sage
1/2 teaspoon ground cinnamon
1 tablespoon canola oil
1 teaspoon black mustard seeds
2 large garlic cloves
1/4 cup balsamic vinegar
1/4 cup maple syrup
1 large Vidalia onion — chopped in 1/2″ pieces
1 large apple — peeled, cored, chopped in 1/2″ pieces

1. Combine spices.
2. Heat oil, add mustard seeds and cook until they begin to pop, then add garlic. Saute, but do not brown.
3. Add maple syrup, heat, then add spices, apple and onion. Simmer for 25 minutes until mixture has thickened.
Per Serving: 63 Calories; 2g Fat (27.2% calories from fat); trace Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.

A year ago: Fresh Corn Confetti Salad
Four years ago: Mojito

Posted in Restaurants, Travel, on July 8th, 2011.

sue-lynn

When we flew to Denver recently, we visited and stayed with our friends, Sue and Lynn (left) who live in Morrison, a foothills suburb of Denver. They’ve been friends for years, having moved last fall from where we live in California, to Denver, to be closer to their daughter Megan (who reads my blog – hi, Megan), their grandchildren, Lynn’s parents and sister and family.

We stayed in Sue and Lynn’s lovely new home, enjoyed many a delicious meal (and some of Sue’s recipes will be posted in coming days), sat many hours out on their superb deck, watching for deer and fawn, sipping on Colorado wine and Bombay Sapphire Gin and Tonics. It was warm while we were there, but it’s so dry – we didn’t notice the high temperatures so much.

For two of the days the four of us drove up into the Rockies. That’s when we saw this:

colo_mtn_landscape

I think it looks like a postcard. So beautiful. It was really pleasant temperature-wise, and the snow was melting away (very late this year, they said). We spent the night in Leadville – an old mining town that’s still a lot like it must have looked like more than 100+ years ago.

mcginnis_leadville

We spent the night at a cute Victorian bed and breakfast in Leadville: The McGinnis Cottage. Rooms are very small (and I mean really small), and the bed was just so-so. The house is cute, though, with lots of interesting history. The owner is charming and helpful. We had dinner in town at a really good Italian restaurant, Zichittella’s. I don’t remember what other people ordered, but I got a crusted chicken dish, kind of like chicken Parmesan, and it was delicious. It was good enough that if we went back to Leadville ever, I’d go there again. It’s a good family friendly restaurant.

Picnik collage

One of the days we visited, we went into downtown Denver to a spectacular restaurant:

Rioja

1431 Larimer St. (Larimer Square)

Denver, CO 80202

303 820-2282

We took Sue and Lynn there for lunch and enjoyed sandwiches, salads and I ordered a kind of charcuterie plate. My DH ordered a lamburger.  The food was outstanding. The service was excellent. I’d recommend it to anyone – anytime. It’s not inexpensive, but we thought it worth the cost, no question!vail_street

Our second day out on our road trip with Sue and Lynn, we stopped in Vail for lunch. I don’t recall the name of the restaurant, but it was open (not all Vail restaurants are open during the summer – the off season). We sat outside on their patio and enjoyed a very lovely meal.

This was the picture from our table. It’s located in one of the Vail hotels, on a side street.

More stories to come.

A year ago: Chicken Breasts with Apricot Onion Pan Sauce

Three years ago: Onion Pepper Marmalade

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