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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 Utensils, on August 2nd, 2011.

corn_cutter_closeup1

Regularly in the summertime we eat corn ON the cob. But, I do dislike how corn gets stuck in my teeth – and you just hope somebody tells you you have some corn messing up your smile – so when I can remove the corn and make something wonderful, I’m usually happier. I’d had a corn “thingie” I bought a couple of years ago. Oxo’s, to be exact. I’m usually  happy with their products. But no, I really wasn’t. It didn’t zip off the corn as easily as I thought it should. And it had big teeth on the underside that scared me to wash it! Although my DH does 99% of the dishes in our house, so I was worried about him scraping a hand.

So, when I saw somebody at a cooking class using this one, by Kuhn Rikon, I grabbed one in a flash. It has a plastic protector for storing in a drawer. It removes several rows of corn at a time too. Don’t confuse this with their other two corn zippers – this is a new one, made of plastic except for the blades. It’s dishwasher safe, also.

What can I tell you except you need to have one of these, that’s all. It makes removing corn from the cob as easy as slicing soft butter, almost. Maybe not quite, but close. I zipped 5 ears of corn in about 2-3 minutes, maybe less.

corn_with_cutter1

Posted in easy, Veggies/sides, on August 1st, 2011.

quick_calabacitas

Oh, how I love this stuff. I swear, I could eat it 3 times a week and never tire of it. In case you haven’t read my other posts about calabacitas (cal-ah-ba-SEE-tus), it’s a southwestern veggie dish that ideally you’d make in the spring and summer when corn and summer squash are at their peak. But you can make this year ‘round if you use frozen corn. We’re able to buy summer squash twelve months a year here. Use any variety of squash – this one above happened to be a mixture of zucchini and yellow pattypan. I prefer the yellow crookneck, but couldn’t find any the other day when I needed to make this for dinner.

Making true calabacitas requires you to roast a poblano chile, peel it, chop it up, etc. Well, I just decided to detour there and use chopped raw poblanos instead – no roasting or peeling. Just chopped up (seeded, of course). Once cooked, the poblano becomes very mild with no heat at all. Then, of course, we had locally grown white corn. I’m going to write up a separate post just about the newest gadget I bought that makes instant-quick work of removing corn from the cob. I love this new thing. Check in tomorrow . . . about that.

So here’s what I did – I chopped up an onion, all the squash, garlic, piled up the fresh corn off the cob, minced the poblano. First I sautéed the onion, then the garlic, then the squash, the poblano, cooked that for awhile (not long, maybe 5-6 minutes) then added the corn, salt, pepper and a dash of heavy cream. And some dried thyme. Thyme isn’t native to this dish in southwestern cooking, but I just decided it should be in there. Every single time I serve this, I get raves. I guarantee you will too. Try it before corn is out of season.

What I like about it: how easy it is to make – works well for a weeknight dinner or for guests – they’ll be impressed – and the taste. Oh gosh. So very good.

What I don’t like: nothing, nada. Could eat it often. Could even be happy with this as a main dish.

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Quick Calabacitas

Recipe By: My own concoction.
Serving Size: 8
NOTES: Thyme is my most favorite go-to dried herb. It’s not traditional to calabacitas, but I often use it for squash, so I used it here. If you prefer a more southwest flavor, add a dash or two of chili powder, but not enough to overwhelm it. Spiciness should really come from the poblano chile, nothing else. What makes this “quick” is not having to roast the poblano chile. The most time consuming thing is cutting all the squash.

2 tablespoons canola oil
1/2 medium onion — peeled, diced
2 cloves garlic — minced
1 1/2 pounds summer squash — zucchini, yellow crookneck, pattypan, mixed or single type, chopped in small dice
5 whole corn on the cob — shucked and cut off the cob
1 tablespoon dried thyme
1 whole poblano pepper — seeded, diced
1/4 cup heavy cream
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste

1. Heat oil in skillet until just beginning to shimmer, then add onion. Reduce heat to medium-low and saute for about 2 minutes. Do not brown the onion.
2. Add garlic, stir and saute for about 30 seconds, then add in the squash and poblano pepper. Continue to cook, stirring every minute or so, adding a lid for a few minutes, then stir again. Definitely do NOT overcook the squash.
3. Add the fresh corn and thyme. Stir and cook for another 2-3 minutes at the most, add in the heavy cream, butter, salt and pepper to taste. Heat through and serve piping hot. You may add cilantro on top if you’d like.
Per Serving: 154 Calories; 10g Fat (53.3% calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 14mg Sodium.

A year ago: Cauliflower Gratin with Tomatoes and Feta
Two years ago: Blueberry and Ginger Salsa (for grilled meat – wonderful!)
Four years ago: Peppered Pecans (an all-time favorite – great in salads or nibbling)

Posted in Utensils, on July 31st, 2011.

It was a few weeks ago that I was watching America’s Test Kitchen (I Tivo it every time there’s a new episode). And in the gadget section of the program they talked about ice cream scoops. I took careful note of the discussion because I’ve not been happy with the scoop I’ve had for several years. The testers decided that by far the best was this Rosle ice cream scoop. I think I own just one other Rosle kitchen utensil. This one really works.

The scoop itself has relatively sharp edges – not sharp like a knife – but thin edges that “cut” ice cream well. That, of course, is what’s most important. The handle is heavy – the whole gadget is heavier than most, their entire line is heavy, actually. But not heavy enough that it’s hard to hold. I do like this new scoop a LOT. I’d highly recommend it. It is pricey. I had a coupon at Sur la Table, so I got 10% off, therefore it was under $20. Even at amazon it’s $22. Maybe Rosle won’t discount their stuff . . .don’t know. In any case, add it to your amazon.com wishlist. If you don’t have a wishlist, maybe you need to start one? What I photographed is the Roasted Strawberry and Buttermilk Ice Cream I wrote up just yesterday.

Posted in Desserts, on July 30th, 2011.

It’s kind of a misnomer to say this is strawberry and buttermilk ice cream, when the quart batch has but 1/4 cup of buttermilk in it. To be strictly fair, it probably should be called “Strawberries and Cream” ice cream. But that’s redundant. So, what the heck, it’ll just have to stay as strawberry and buttermilk, I suppose. However, this recipe isn’t mine, so I can’t rename it anyway.

Everywhere we travel I enjoy reading the food section of the local newspaper. And this recipe was in the Denver Post when we were in Colorado recently. I read the article with interest, because the interview was about cookbook author, Jeni Britton Bauer, who, literally, has spent years trying to figure out a method for home cooks to get an ice cream that is truly creamy and isn’t hard as a rock to scoop once you’ve frozen it. If there’s anything that confounds me it’s that problem with making home made ice cream. And each type of ice cream requires a different amount of time sitting out on a counter to make it soft enough to scoop. I never seem to plan far enough in advance to make that solution work for me. Or I leave it too long and it become soup.

If you go to the article about Bauer’s methods you’ll learn a whole lot about the chemistry of making and freezing ice cream. Which is why Jeni Bauer started her own ice cream company. But nicely, she’s decided to share with all of us her secrets of making smooth, scoop-able ice cream at home. She’s written a cookbook about it, called Jeni’s Splendid Ice Creams at Home. And there are some real secrets involved. I’m sure there’s a long, long chapter at the beginning of her book all about her unusual methods.

What exactly? Well, she insists that in order to avoid making ice crystallized ice cream (the kind that makes you think you’ve made ice rather than something creamy) you have to:

(1) make a custard which is more tedious than just combining milk, cream, sugar and flavorings, although this one does not include eggs;

(2) include a small amount of cream cheese in the mixture [that’s a real innovation – I don’t think I’ve ever read another ice cream recipe with cream cheese in the ingredient list];

(3) add a small amount of corn syrup [which I did know helps to keep the frozen ice cream more pliable];

(4) add buttermilk, even if it’s just a small amount; and

(5) quick-chill the base mixture in a water and ice bath, to get the temp down below what a standard refrigerator would do. And you need to freeze it immediately according to your ice cream machine’s usual directions.

So, I made some. And, indeed, it meets ALL of my high expectations. There were two recipes in the newspaper article, but the strawberry was the one I wanted to make. And since strawberries are on the wane here anyway, I did it quickly. In this particular batch she has you roast the strawberries briefly (not enough to brown, just enough to soften them), puree the mixture, and use a mere 1/2 cup (you will have leftover strawberry puree – enough to make another batch). I was skeptical there would be enough strawberry flavor with just 1/2 cup. But I was proven wrong on that one. There’s a perfect amount of flavor. It tastes just like most good-quality store-bought strawberry ice cream.

What I will tell you is that the process is a bit more work than some of the ice creams I’ve made before. So set aside the necessary time to really take care of all the steps. You could do it in stages, but one of her more unusual secrets is the quick-chill of the custard base, and I don’t think that can be done in stages – you need to mix the base, chill it fast, then freeze it in your machine, pronto.

When the 30 minute were up (it took less time to freeze the ice cream because it was colder to start with) the ice cream was SO darned good – kind of like soft serve ice cream [the way most of the ice creams are when they’ve just finished churning]. But you need to freeze it for about 4 hours before it’s completely frozen through. Jeni recommends covering the top of the ice cream with a piece of parchment paper. I usually use plastic wrap instead. The ice cream isn’t soft at that point, but it IS scoop-able. Hooray.

I’ve put her cookbook on my Wish List at Amazon, so am hoping one of my kids will see it and give it to me for my milestone birthday next month. Hint, hint.

What I liked: the flavor is wonderful. The texture is ultra-creamy. Seems more creamy than usual ice creams, to me, although the ice cream base is approximately half cream and half whole milk. And it’s definitely scoop-able right out of the freezer container when you’re all done.

What I didn’t like: well, it is a bit more work than usual. But I think you’ll find – like I did – that it’s worth the effort. Next time I’ll probably make a 1 1/2 recipe batch because I think that much will fit in my ice cream machine. Since I have some of the strawberry puree left, I definitely should use it up in another batch.

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Roasted Strawberry & Buttermilk Ice Cream

Recipe By: Jeni’s Splendid Ice Creams at Home,” by Jeni Britton Bauer (in Denver Post, 6/2011)
Serving Size: 8
NOTES: You will have extra roasted-strawberry puree (it’s necessary to fill the baking dish with berries so they don’t scorch or dry out as they roast). You’ll need an ice-cream machine. Makes about one quart.

ROASTED STRAWBERRIES:
1 pint strawberries — hulled and sliced 1/2-inch thick
1/3 cup sugar
3 tablespoons fresh lemon juice
ICE CREAM BASE:
1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces cream cheese — (4 tablespoons) softened
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 cup buttermilk

1. Prep the strawberries: Preheat the oven to 375 degrees. Combine the strawberries with the sugar in an 8-inch square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly. Puree the berries in a food processor with the lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.
2. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In another bowl whisk the softened cream cheese and salt together, until smooth. Fill a large bowl with ice and water.
3. Combine the remaining milk, the cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from the heat.
4. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1/2 cup strawberry puree and the buttermilk and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
5. Freeze: Pour the ice-cream base into the frozen canister of your ice-cream maker and spin until thick and creamy.
6. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. [To serve, you may have to let this sit out for about 2 minutes, but that’s about it – it’s really scoop-able from a hard-frozen state.]
Per Serving: 315 Calories; 18g Fat (49.7% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 106mg Sodium.

Posted in Appetizers, easy, on July 28th, 2011.

walnut_feta_pate

Most everybody’s heard of The Moosewood Cookbook. This recipe comes from that book. I don’t own it, but found numerous references online about it. But then, my friend Sue, who fixed it for us when we were visiting, has changed the recipe a little bit – or maybe somebody else did. In either case, it’s not any longer the Moosewood recipe – it really has become her recipe. But we won’t quibble over this. Suffice to say this is one very great recipe. Delicious. Easy. Even a bit on the healthy side (feta, of course, does have fat in it and so do walnuts, but that latter is healthy fat).

You need to make this dip. Just toasted walnuts, some feta cheese, a bit of water (to help lubricate the blender so it will puree), some cayenne, paprika, parsley and a little bit of olive oil. Whiz it up and you’re DONE. See, I said it was easy. If you read the notes below, you’ll find the original list of ingredients, and I’m suggesting that you can use all or some of the variations. If you like garlic, add it. Or oregano. Use cilantro instead of parsley, maybe. Try low-fat feta cheese. Whatever combination is up to you, but just make it. Thanks again, Sue. She is such a good cook (she’s blushing as she reads this)!

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Walnut Feta Pâté

Recipe By: From my friend Sue (adapted from The Moosewood Cookbook)
Serving Size: 8
NOTES: From someone else’s blog, I found this original ingredient list: 1 c. walnuts, handful of flat-leaf parsley, 1 c. crumbled feta, 1/2 c. milk, 1 t. paprika, 2 cloves garlic, pinch of cayenne pepper, pinch of oregano, drizzle of olive oil. The ingredients vary somewhat from Sue’s version. Sue uses less feta in proportion, water instead of milk and she doesn’t have oregano or garlic in hers. You could use a combination of any of the ingredients and I think it would be delicious. If you’re really in a hurry, don’t toast the nuts – that will save some time.

1 cup walnuts — toasted, chopped
1/2 cup feta cheese
1/2 cup water — or milk, if preferred
1 tablespoon paprika
1/4 teaspoon cayenne
1 teaspoon olive oil
1/4 cup fresh parsley

1. Combine all ingredients in food processor and puree until smooth.
2. Pour into a small ramekin and chill. Serve with crackers, fresh veggies or toasted baguette slices. Garnish with a few walnut halves and some finely minced parsley, if desired.
Per Serving: 128 Calories; 12g Fat (75.9% calories from fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 107mg Sodium.

A year ago: Pineapple Aachar Relish
Two years ago: Peach Cobbler
Three years ago: Barbecued Beans

Posted in Desserts, on July 26th, 2011.

dotties_peach_cobbler

When we were in Denver, I was telling my friend Sue about the great new recipe I’d found for Peach Crisp. You read my blog post about it last month – it was an America’s Test Kitchen recipe. And I was explaining how I just have to have a crispy crust on my peach desserts – nothing else will do. Since you may have forgotten – just like I had – what the differences are between crisps and cobblers, crumbles and grunts, here’s a little primer, taken from my little bitty cookbook called Cobblers, Crumbles & Crisps and Other Old-Fashioned Fruit Desserts:

Cobblers: similar to a deep-dish pie and topped with a sweet pastry of biscuit-type crust.

Pandowdy: similar to a deep-dish pie, but was usually served for breakfast and made of apples. The “dowdying” part comes from the custom of pushing the crust down through the fruit part way through and baking some more

Slumps & Grunts: A stove-top cobbler starting with stewed fruit and feather-light dumplings that absorb some of the fruit’s juices.

Crumbles & Crisps: usually interchangeable, composed of lightly sweetened fruit topped with an easy crumbly shortbread pastry. In Great Britain crisps are called crumbles and the toppings usually contain rolled oats.

Bettys: a cousin to Crisps and Crumbles. Usually, today, the fruit is layered with bread crumbs.

Buckles: similar to a breakfast cake, usually made with berries, and folded or strewn over the batter before baking.

So there’s your cooking vernacular lesson for today. A couple of years ago I also posted a biscuit-topped peach cobbler that was really good too. And last summer I made Pioneer Woman’s version of peach crisp with maple whipped cream. As I recall it was really soupy with juice.  Loved the topping, but wasn’t all that crazy about the peaches part.

Anyway, Sue told me about her family’s favorite peach cobbler and about the crispy crust it has. Yes, indeed. One of her mother’s best friends, Dottie, gave her the recipe, and it’s what Sue and her family think of as the only peach crisp there is out there! Sue made it our last night there. It was a warm night, just the kind when you want to have a soothing fruit dessert with some icy-cold ice cream to go along with it. I enjoyed it a lot! And absolutely it did have a very crispy top. Another recipe for my peach archive! Thanks again, Sue.

What I liked: the crispiest crust I may have ever had on a peach dessert of this type. It’s almost cookie-like, thin and crispy. You can vary the amount of butter added into it (between 4-8 T.) and do note that you can scant the sugar in the topping by a little bit too. We left the next day, so didn’t have a chance to taste it then to see how the crust fared after being refrigerated. Maybe Sue will comment below and tell us.

What I didn’t like: nothing at all. It’s a keeper!

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Peach Cobbler – Dottie’s Peach Cobbler

Recipe By: From my friend Sue, and it’s from her mother’s friend Dottie.
Serving Size: 8
NOTES: If you’d like to use apples, substitute 1/3 cup (rather than 2/3 cup in peach mixture) of BROWN sugar. You can also use less butter – with little noticeable difference – as little as 4 T. rather than the full cube.

PEACH MIXTURE:
1/2 cup butter — melted (or less)
2 cups peaches — or apples, sliced
2/3 cup sugar — if using apples, reduce to 1/3 cup brown sugar
COBBLER TOPPING:
1 cup sugar — scant
3/4 cup flour
1 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
1 teaspoon vanilla

1. Combine peaches with melted butter and sugar. Pour into bottom of a 9×9 glass baking dish.
2. Combine topping mixture and stir just until combined. Pour over peaches and bake at 350° for 60 minutes, until mixture is golden brown.
3. Cool slightly and serve with vanilla ice cream or whipped cream.
Per Serving: 340 Calories; 12g Fat (32.1% calories from fat); 2g Protein; 57g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 517mg Sodium.

A year ago: Marinated Tomatoes
Four years ago: Brunch Gratinee Eggs

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)

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