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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 Brunch, on April 20th, 2011.

bananas_foster_french_toast

It may be a bit difficult to quite figure out what this is . . . on the bottom is a croissant half (briefly soaked in an egg/milk/cream mixture, sautéed in butter) and on top are barely cooked bananas and some pecans in a caramel rum sauce poured over. Oh my was this ever delicious! If you happen to be looking for something different and special for Easter morning, you might want to try this.

Another winning recipe from Phillis Carey, at yet another cooking class my friend Cherrie and I attended recently. It’s based on a Paula Deen recipe, except Phillis used real rum rather than rum extract as Paula did.

This isn’t something you can do ahead, unfortunately. And because of the time required to cut croissants, soak, sauté, cut bananas and make the sauce, I wouldn’t want to make it for a crowd either. Phillis’ class had somewhere between 30-40 people in it (she’s a very popular cooking instructor, rightly so), and she had 2 helpers to finish making all the croissants as well as the other dishes. Phillis made two huge pans of the sauce (flambéed, even). But you could do – single handedly – for 4-8, I’d think, easily enough. If you had one helper that would make a big difference. Worth making, for sure. If you don’t want to use rum, eliminate it and substitute 1 tsp. rum extract. Phillis also said she’s added a tablespoon of banana liqueur to the banana mixture, which would give this an extra banana zing.

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Bananas Foster Croissant French Toast with Maple Rum Pecan Sauce

Recipe By: From Phillis Carey, but it’s a Paula Deen recipe, slightly adapted
Serving Size: 8
NOTES: Do not leave your exhaust fan (over your range) on when you flame the rum. Also keep a lid nearby in case the rum gets out of hand. If you don’t want to use real rum, eliminate it and substitute a teaspoon of rum extract in the banana mixture.

4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter — divided
8 large croissants — halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 bananas — ripe, halved crosswise and lengthwise
1 teaspoon rum extract

1. In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
2. In a small saucepan heat the rum until it’s hot, but do not boil.
3. In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves. Coat with the syrup mixture, and simmer 1 minute. Ignite the rum and pour over the banana mixture. Gently shake the pan to keep the oxygen going until the flames go out. Spoon sauce over French toast and serve immediately. Recipe assumes each person will eat two halves.
Per Serving: 867 Calories (yikes! no wonder it was so tasty!); 48g Fat (47.8% calories from fat); 11g Protein; 106g Carbohydrate; 5g Dietary Fiber; 216mg Cholesterol; 629mg Sodium.

A year ago: Braised Lamb Stew with Cannellini Beans
Two years ago: Chewy Crispy Chocolate Chip Cookies
Three years ago: Pork Tenderloin with Fig and Port Sauce

Posted in Veggies/sides, on April 18th, 2011.

green_beans_balsamic_dill

It wasn’t all that long ago that we were eating in a nice, fairly upscale restaurant, and our waiter, a nice young man, was reciting his litany of specials. And he rattled off the sea bass preparation and said it was accompanied by “hair-a-cots verts.” I know I said “what?” He said “hair-a-cots verts. You know, little green beans.” So, being part of the foodie police, or maybe more like a closet teacher, I explained that it’s a French phrase, and it’s pronounced “hair-eh-co vehr.” He asked me to repeat it so he’d get it right. I was amazed that nobody in the restaurant hierarchy had told him how to pronounce it!

Our Costco sells  a lovely bag of haricots verts for a quite reasonable price, and I buy them every few weeks because I enjoy them so much. My go-to recipe for them is garlic green beans. I must make those about every 3-4 weeks for sure. We were having our friends Bud & Cherrie over for dinner, and ever since she had them at my house, she’s been making them regularly too, so I needed to find something new. I turned to my newest cookbook, the The Essential New York Times Cookbook: Classic Recipes for a New Century, Amanda Hesser’s newly published 881-page book. I must write up a separate post just about this cookbook, as it’s SO interesting. I’ve left it sitting out on my kitchen counter and have been putting yellow stickies in it every day or two when I scan an interesting recipe.

Anyway, everything for this side dish can be done ahead of time. You can even dress the salad a couple of hours ahead and leave it out at room temp for awhile. That’s the kind of side dish I like when I entertain! I made the balsamic vinaigrette, then simmered the beans in a huge pot of boiling water, plunged them into ice water to cool them off (and keep the color), then minced the red bell pepper, dill and green onions. Just before serving I tossed some of the dressing on the beans – just enough to give them a light slick – and mounded them on a white platter, then garnished them with the red pepper, dill and green onions. It was delicious. Easy. Do put this on a white or light colored platter. Ever so pretty.

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Haricot Verts with Balsamic Vinaigrette

Recipe By: Adapted from The Essential New York Times Cookbook by Amanda Hesser
Serving Size: 4

BALSAMIC VINAIGRETTE:
3/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
3/8 cup extra virgin olive oil about 15 grinds of freshly ground black pepper
HARICOT VERTS:
1/2 pound haricot verts — or regular sized green beans
1/4 cup green onions — minced
2 tablespoons red bell pepper — finely minced
1 tablespoon fresh dill — minced
lettuce greens of your choice to serve under the beans, if desired

1. VINAIGRETTE: In a glass jar dissolve the salt in the two vinegars. Add mustard, pepper and olive oil. With lid on, shake vigorously until the mixture is thick and smooth. Yield: about 1/2 cup. This will keep for several days in the refrigerator. You need about 3 T. for the above salad.
2. BEANS: Steam the beans for 3-4 minutes (don’t over cook them) until they are just barely tender. Drain and pour beans into a large bowl of cold iced water. Stir until beans are cold, then drain and set aside in a colander until most of the liquid has evaporated. Remove the stem ends only of the beans.
3. In a bowl place the beans and add the vinaigrette, then toss. Taste for seasoning.
4. Place beans onto a serving platter and sprinkle the top with the red bell pepper, green onions and fresh dill. Serve, or cover and keep at room temp for an hour or two at the most. Per Serving: 184 Calories; 20g Fat (96.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 417mg Sodium.

Two years ago: Pork Tenderloin with Pears and Mustard Port Sauce
Three years ago: Coffee Walnut Cookies

Posted in Chicken, on April 16th, 2011.

chicken_chipotle_cilantro_sauce

This dish is a meal-in-one. It contains chicken (protein), rice (carb) and a fresh tomato and a cilantro sauce (the sort-of veggies, if you will). I adapted it from a Cooking Light recipe from back in July of 2008. I made a few changes – I didn’t have a poblano chile on hand so I substituted some chipotle instead. Certainly chipotle as a seasoning isn’t the same as using a poblano chile, but I made do. I also added some dried oregano in seasoning the chicken, after reading what other cooks thought of the recipe. It’s very low in fat, always a good thing.

My analysis is that the rice is star of the show here. It had tons of flavor in it – more than the chicken did, or the sauce. I switched things around a little and ended up drizzling some of the cilantro sauce on top instead of putting it all in the rice. That gave some added pizzazz to the chicken which was relatively plain. I did serve this with crumbled and roasted broccoli which went nicely with this dish. A green salad would have worked. Even some sliced tomatoes with a zesty vinaigrette would have worked too.

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Chicken and Chipotle Rice with Cilantro Sauce

Recipe By: Adapted from a Cooking Light recipe, June, 2008
Serving Size: 4
CILANTRO SAUCE:
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
1/2 cup low-sodium chicken broth
1 whole garlic cloves — minced and divided
1 tablespoon chipotle chile canned in adobo — mashed until smooth (or more or less to suit your taste)
RICE:
2 tablespoons olive oil — divided
8 ounces mushrooms — crimini, sliced
1 cup long-grain rice
1/2 cup water
1 1/4 cups low-sodium chicken broth
1 teaspoon ground cumin
2 tablespoons fresh flat-leaf parsley — chopped
CHICKEN:
1 tablespoon butter
24 ounces boneless skinless chicken breast halves — (4) about 6 ounces each
2 teaspoons oregano — dried
GARNISH:
1 teaspoon olive oil
3/4 cup cherry tomatoes — or grape tomatoes, halved Cilantro sprigs (optional)

1. Combine 1/4 cup green onions, cilantro leaves, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup broth, chipotle chile, and 1 garlic clove in a food processor; process until blended.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 cup green onions, mushrooms, and remaining garlic clove to pan; sauté 2 minutes. Add half of the cilantro mixture, remaining 1 1/4 cups broth, rice, 1/2 cup water, and cumin to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Add parsley to rice mixture; fluff with a fork.
3. Gently pound the chicken breasts to a more even thickness, about 1/2 inch. Heat remaining 1 tablespoon oil and butter in a large skillet over medium-high heat. Sprinkle chicken with the remaining salt, pepper and oregano. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; cut each chicken piece crosswise into 1/2-inch slices.
4. Heat 1 teaspoon olive oil in a small saucepan over medium-high heat. Add remaining 1/4 cup onions and tomatoes; sauté 2 minutes. Arrange 1 cup rice mixture on each of 4 plates; top each serving with 1 sliced breast half, 2 tablespoons tomato mixture and the remaining cilantro sauce. Garnish with cilantro sprigs, if desired.
Per Serving: 492 Calories; 15g Fat (26.4% calories from fat); 49g Protein; 43g Carbohydrate; 2g Dietary Fiber; 107mg Cholesterol; 181mg Sodium.

A year ago: about our stay at the Bellagio in Las Vegas
Two years ago: Glover’s Mixture
Three years ago: Warm Honey Gingerbread

Posted in easy, Veggies/sides, on April 14th, 2011.

crumbled_broccoli_roasted2

If you like broccoli, you’re going to l-o-v-e this recipe. I could have eaten an entire plate of it and forgotten about the rest of the meal. For several years I’ve been making crumbled asparagus, a recipe from Marie, over at A year from Oak Cottage. It’s one of my favorites. This time I didn’t have asparagus, but broccoli, and I decided to try the same technique, merely changing the baking temp just a bit and the amount of baking time. It took no effort to put together. First you use your hands and slather just a bit of mayonnaise on the broccoli. It’s kind of a messy job, but it really doesn’t take much – I used about 3 T. for a large head of broccoli. You can’t cover all the surfaces of the broccoli spears because of the nubby surface of the heads and the nooks and crannies of the stems, but really all the mayo does is provide something for the breading (panko crumbs and grated fresh Parmesan) to stick to. I haven’t tried this with fat-free mayo, but it might be fine. Surely low-fat mayo would work. I happened to be using the real thing.

crumbled_broccoli_raw

There you can see them before roasting. Just the raw broccoli with the little bit of mayo then sprinkled with the crumbly topping. They’re sitting on a silpat on a large, rimmed baking sheet. Into the oven they went for about 20-25 minutes. I might have taken them out a few minutes early, so the stems were still just a slight bit crunchy, but we prefer them that way. I use a very thin bladed knife to test the stem. These are just delicious. Very easy to prepare. Worth making.

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Crumbled and Roasted Broccoli

Recipe By: Adapted from an asparagus recipe from Marie at A Year from Oak Cottage
Serving Size: 4

1 pound broccoli
3 tablespoons mayonnaise
1/2 cup panko — or dry seasoned bread crumbs
1/2 cup Parmigiano-Reggiano Cheese — finely grated

1. Pre-heat the oven to 410*F. If your oven won’t go to that exact temp, just use 400°. Lightly spray a shallow baking tray with some cooking spray or line sheet with silicone pad (Silpat) and set aside.
2. Wash broccoli and dry it as well as you can. Cut and divide the broccoli into serving-sized spears.
3. Combine the dry bread crumbs and the cheese in a shallow dish and set aside.
4. Rub each broccoli with the mayonnaise, coating the stem and head thinly but thoroughly. Then carefully sprinkle the bread crumb mixture to coat. Place on the prepared baking sheet. Repeat with the remaining spears.
5. Bake for 20-25 minutes (depends on the size of the broccoli), until the crumbs are nicely browned and the the broccoli stem is crispy tender. Use a thin knife to test the stem. Serve. These get cold quickly, so serve immediately
Per Serving: 237 Calories; 17g Fat (61.6% calories from fat); 14g Protein; 10g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 99mg Sodium.

A year ago: Chicken Breasts with Spinach and Gorgonzola
Two years ago: Bittersweet Chocolate Chip Cookies
Three years ago: Photos I took on our trip to Northern Arizona

Posted in Salads, Veggies/sides, on April 12th, 2011.

marinated_brussels_sprouts_salad

Picnik collageWe’re revisiting a recipe I posted long ago on this blog (during the first couple of months I was posting recipes here). As I’m working on this indexing project I’m encountering more than a few recipes from back then without my own photographs. Or, the photos are so gosh-awful I feel obligated to make them again so I can update the photos. I now have a list (much too long, actually), so in coming weeks I may revisit those recipes here since I don’t suppose many of you actually have read clear back to July of 2007. I’ve updated that old posting with these same pictures you see here.

So, today it’s about Brussels Sprouts. Read the original story if you’d like. Otherwise I’ll just tell you that having grown up disliking plain, steamed Brussels sprouts, I tried this marinated salad sometime in my early 30’s and discovered that I really did like Brussels. The sprouts are simmered until barely done, halved, then mixed with red bell pepper, some green onions and a simple white wine vinegar and vegetable oil dressing. Then it’s left to sit for awhile – to marinate. I prefer these at room temp, after they’ve sat in the refrigerator for several hours, or even overnight. You might find you like Brussels sprouts better than you think you did. The recipe itself is re-printed below. I love these spouts done this way – they have a gentle but very flavorful taste, and for me, the bacon is what makes it. The original recipe called for 6 slices. I use 2 thick slices instead. Otherwise the recipe is exactly how I’ve been making it all these years.
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Marinated Brussels Sprouts

Recipe: Adapted from an old recipe in Sunset Magazine
Servings: 6
NOTES: This is best if allowed to marinate for a few hours or overnight. This is something that can be made ahead and keeps well for several days. I use thick sliced bacon, cut up into small pieces.

1 1/2 pounds Brussels sprouts
1/3 cup vegetable oil — or olive oil
3 tablespoons white wine vinegar — or lemon juice
2 tablespoons green onions — thinly sliced
2 slices bacon — fried crisp, crumbled
1/4 cup red bell pepper — minced
salt and pepper

1. Trim stems and tear away discolored or torn leaves from brussels sprouts. Cut a small X into the stem of the sprout – about 1/4 inch or less deep. Bring a large quantity of water to a boil and add sprouts, return to a boil and simmer, uncovered, for about 7 minutes until just tender when pierced with a sharp knife or fork.
2. Drain well, cut each sprout in half lengthwise and place in a salad bowl. Add oil and vinegar, then add onion, bacon, red pepper, salt and pepper to taste. Stir gently but thoroughly, and stir again just before serving. May be served hot, if desired. Otherwise, place in covered container and refrigerate for several hours, stirring a couple of times so all of the sprouts are tossed with the dressing.
Per Serving: 191 Calories; 16g Fat (69.1% calories from fat); 5g Protein; 10g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 127mg Sodium.

Three years ago: BLT Smashed Potatoes

Posted in Veggies/sides, on April 10th, 2011.

BLT_potatoes

Certainly it’s a truth that I like mashed potatoes. I try my darnedest to not fix them very often, and this recipe just makes it all the harder. These are so good – what with the leeks, the cream cheese, oh, the bacon of course. And the butter. Most of those things that aren’t so good for us. But if you’re wanting a really delicious mashed potato dish that hits all the right buttons, make these. They’re quite similar to another recipe I did on my blog last year, but this one has sun-dried tomatoes and cream cheese that gives it a bit of a different taste.

Phillis Carey fixed them at a cooking class a couple of weeks ago, along with a beef tenderloin dish that I’ve already posted on the blog. It was a “meat and potatoes” cooking class, and we had potatoes in a variety of ways, but this recipe is the only notable one. I’d make these any day.

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BLT (Bacon, Leek and Sun-Dried Tomato) Mashed Potatoes

Recipe By: From a Phillis Carey cooking class, 3/2011
Serving Size: 4

2 1/2 pounds Yukon Gold potatoes — peeled, halved or quartered
1/4 pound bacon — thin bacon, diced
2 cups leeks — sliced in coins, both white and light green
4 tablespoons unsalted butter — melted
1/2 cup half and half — warmed
4 ounces cream cheese
2 tablespoons sun-dried tomato halves — oil packed type, drained, minced
1 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons chives — minced

1. Place potatoes in a large pot of cold water. Bring water to a boil and add salt to taste, simmer until potatoes are tender, about 15-20 minutes.
2. Cook bacon in a large skillet over medium high heat. Remove bacon to paper towels to drain. Pour off all but 2 T. of drippings (1/4 pound bacon will produce about that much fat). Add the drained leeks and cook for about 6 minutes, until they’re tender.
3. Drain potatoes, return to pan and let air dry for 2-3 minutes. Coarsely mash the potatoes, add all the remaining ingredients, stir and serve.
Per Serving: 684 Calories; 39g Fat (51.5% calories from fat); 20g Protein; 63g Carbohydrate; 5g Dietary Fiber; 97mg Cholesterol; 1264mg Sodium.

A year ago: Some photos from Oak Creek Canyon, Arizona
Two years ago: Zebra Cake

Posted in Cookies, on April 8th, 2011.

choc CC cookies

Our freezer has been bare of cookies for awhile. And I was craving a little something chocolate. So I decided to make these cookies, based on the original recipe for them – called One Bowl Thin Chocolate Chip Cookies. But I wanted to give them an extra chocolate kick, so I substituted some cocoa powder for some of the flour and made these, Chocolate Chocolate Chip Cookies.

They are mixed all in one bowl (I used my Kitchen Aid with the beater blade) and I made a couple of alterations – I reduced the amount of white sugar and salt. And because of the cocoa addition, I reduced the amount of chocolate chips too. Anna’s original recipe, from over at Cookie Madness, didn’t use walnuts, but I like CC cookies with nuts, so I’ve always added them. If you’re not so crazy about them, just don’t put them in.

These are relatively fragile cookies. They’re almost under-baked – so I have to leave them on the hot baking sheet to cool before I even remove them to a rack. The cookie kind of slumps – that’s about the only way to describe them. If you eat them when they’re freshly baked they are almost molten inside. I always freeze my cookies, so I don’t notice that if eaten from a frozen state. But the taste is just great. These are richer (because of the cocoa) than the original version. Both versions are good. Just different.

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One Bowl Thin & Buttery Chocolate Chocolate Chip Cookies

Recipe By: Adapted from Anna from Cookie Madness blog
Serving Size: 72

16 tablespoons unsalted butter — 2 cubes, room temp
1 cup light brown sugar — packed
10 tablespoons granulated sugar
2 teaspoons vanilla
2 large egg
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons cornstarch
1/4 cup cocoa
1 3/4 cups flour
2 1/2 cups chocolate chips
1 1/3 cups chopped walnuts — optional (my addition)

1. Preheat oven to 375° (190 C) and have ready an ungreased cookie sheet – preferably one that is not insulated.
2. Beat the butter, both types sugars, and vanilla together in a medium bowl, using an electric mixer. When creamy, beat in the egg. When egg is well blended, add salt and baking soda and beat well, scraping sides of bowl once or twice and making sure baking soda is well distributed throughout batter. Add cornstarch and cocoa and stir until blended. Add flour and stir (do not beat) until it is almost blended in. Add the chocolate chips and stir until all flour disappears.
3. Drop dough by rounded teaspoonfuls onto the ungreased cookie sheets. Bake on sheet at a time on center rack for 8-10 minutes or until edges are golden brown. The cookies should get very brown around the edges, but do take care not to burn the bottoms.
Per Serving: 103 Calories; 6g Fat (52.3% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 51mg Sodium.

A year ago: Our visit to Taliesen West, Frank Lloyd Wright’s home in Arizona
Two years ago: Margaritas
Three years ago: Chocolate Chunk, Dried Cherry Oatmeal Cookies

Posted in Chicken, easy, on April 6th, 2011.

Sometimes I DO go back into my own archives and make things that are favorites, as we all do, right? I’ve said it before – when you write a food blog there is always a need to keep trying new recipes, not revisit old ones. I do that, but sometimes I just crave an oldie but goodie. I’ve been working on a project for the blog – I’m creating a new (and hopefully, better) index, so when you need to find a recipe here at Tasting Spoons, you’ll have an easier time of it. It’s a big project, though, since I have over 800-900 recipes at this point in time, and I’m only a few hours into creating this new index. It requires me to type in each and every recipe title I’ve ever posted here and then create the link so you can just click to go to the post. I’ll let you know when it’s available. Anyway, as I typed in the title of this recipe, I knew I needed to make this again soon.

Many years ago I used to make honest-to-goodness stuffed cabbage. But I found it so tedious to partly cook the cabbage leaves, make the filling, roll up and carefully layer the stuffed rolls into a baking pan. Then make a sauce. It was a couple of years ago that I read a recipe for this – made with pork and beef, no pre-cooking of the cabbage needed. No rolled up cabbage rolls to make. But, this has all the components of sweet and sour cabbage, in a delicious soup-bowl kind of presentation. A year or so later I made it using ground turkey and thought it tasted just as good as the beef/pork version. I used 3 pots – one to make the meat mixture – the turkey, tomato, dried cranberry mixture, one to make the mashed potatoes and my pressure cooker to cook the cabbage for exactly 6 minutes (the cabbage can be made the traditional way without the pressure cooker – just steam the cabbage in chicken broth in a separate pan, that’s all).

The dinner was cooked and on the table in about half an hour. Now, I did take one shortcut. My friend Joan told me recently that she was amazed to find Costco’s instant mashed potatoes are a real winner. To say that I was skeptical, is an understatement. I made instant mashed potatoes once, back in the 1970’s or so, and have never revisited them. Until now. I bought the big box of Costco’s “Honest Earth” brand (not Kirkland), called “Creamy Mash.” It’s made with 100% real potatoes (from Idaho), butter and sea salt, it says. The big box contains 14 packets, each one enough to serve about 4 –  6 people (I’d say it serves about 4-5 at the most. It takes no more than 5 minutes or so to heat the water (and butter), then you add a cup of cold milk (yes, really), stir in the dry packet, let it sit for 10 seconds and it’s done. It’s already salted. Extremely simple. And they’re really quite delicious. I’m impressed. They’ve finally figured out how to make this stuff. Next time I make them I’ll add about another tablespoon of milk or water to the mixture – once it sits it firms up quite quickly.

Anyway, the mashed potatoes aren’t the star of the dish anyway – they’re just a quick and easy side and it was extra delicious with some of the sauce.

unstuffed_sweet_sour_cabbage

The mashed potatoes are on the left and the cabbage is peeking out on the right. The meat mixture I used was ground turkey, onions, garlic, canned tomatoes, a little bit of brown sugar, a bit of red wine vinegar (that gives it the sweet/sour flavor) and dried cranberries. It has a little bit of oregano, caraway and fennel in it too. A wonderful combination. Comfort food with a capital C. And it’s even pretty enough you could serve it to guests, which I’m going to do in a few days. But, on this particular cold spring evening, this was a perfect dish to warm our tummies.

Link to the healthier ground turkey version.
Link to the original beef and pork version.

A year ago: Goat Cheese Pesto Appetizer
Two years ago: Andouille Sausage and Shrimp

Posted in Chicken, on April 4th, 2011.

chicken_breast_spinach_blue_cheese

The other night I made this stuffed chicken breast for a weeknight dinner. It was very easy to do and my DH just raved about it. It had lots and lots of flavor (from the spinach, the little hint of blue cheese, the shallots, garlic). The cheese is very subtle – you can add more if you want, but I didn’t want the cheese to overwhelm the delicate chicken. It made a very pretty presentation – and would even be nice for a company meal. The chicken does need to be cooked at the last minute, however.

Boneless, skinless chicken breasts are gently cut to open a small pocket in the thickest part of the breast meat. Meanwhile you’ve made the filling (shallot, garlic, spinach, blue cheese) and it gets stuffed into the pockets. The chicken breasts are gently browned in a skillet, then removed to a hot plate while you make the quick pan sauce (white wine, mustard, thyme, chicken broth and a bit of butter added in at the end). The preparation of this entire dish took less than 30 minutes.

Since I had a whole bag of baby spinach I used the remainder to make a spinach side dish. It did make for a whole LOT of spinach with that meal, but it was delicious anyway. Once all the chicken and sauce was removed from the pan I just pan sautéed the spinach with more garlic and olive oil and put it on the side of the plate.

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Chicken Breasts Stuffed with Spinach and Blue Cheese

Recipe By: Loosely adapted from a recipe in Fast & Fabulous Chicken Breasts
Serving Size: 4
Serving Ideas: If you have purchased a big bag of baby spinach, you can serve additional spinach as a side vegetable. Cook the spinach in olive oil with lots of fresh garlic. It will cook in no time, so you can remove the chicken and sauce and cook the spinach in the same pan. Sprinkle with salt and pepper.

SPINACH FILLING:
1 tablespoon olive oil
2 tablespoons shallot — chopped
2 cloves garlic — minced
3 cups fresh spinach — baby spinach if possible
3 tablespoons blue cheese — crumbled
CHICKEN:
4 pieces boneless skinless chicken breast halves
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
1/3 cup vermouth — or dry white wine
1/2 teaspoon dried thyme
2 tablespoons Dijon mustard
1 cup chicken broth
2 tablespoons unsalted butter — cut into 4 small pieces

1. Heat 1 T. olive oil in a medium-sized skillet (large enough to hold all the chicken pieces). Add shallots and saute for 2-3 minutes until they’ve turned translucent. Add garlic and stir while it cooks slightly. Add fresh spinach and cook for 2-3 minutes until spinach has completely wilted. Add crumbled blue cheese and stir gently. Remove spinach to a small bowl and set aside. Do not leave any small spinach pieces in the pan.
2. Trim the chicken pieces of any fat and using a sharp knife cut a pocket in the chicken breast – make the opening about 2 inches long, then use the long blade of the knife to cut the pocket slightly longer at each end, inside the breast meat. Do not puncture the outside of the chicken breast or the filling will leak out. Gently scoop the spinach mixture into the pockets and pinch the edge as best you can to seal in the filling.
3. To the same pan add the additional olive oil and heat to medium. Place flour in a flat plate or pie plate and season with salt and pepper. Dip the chicken breasts into the mixture and add to the pan. Cook the chicken pieces for 2-3 minutes per side until they are well browned. Use a small spatula to gently turn the breasts over. Remove chicken pieces to a heated plate and cover with foil.
4. To the skillet add the wine, stirring to scrape up any browned bits. Add the thyme, mustard and chicken broth and bring to a boil. Simmer for 2-3 minutes to allow the mixture to reduce slightly. Return the chicken pieces to the pan, spooning the juices over the top of each breast. Cook for 5 minutes until the chicken is cooked through, turning the breasts once. Remove chicken to serve, then add the butter to the pan. Do not boil this mixture or it will separate – just allow the butter to melt. Spoon sauce on the top as you serve the chicken breasts.
Per Serving: 402 Calories; 20g Fat (47.8% calories from fat); 32g Protein; 16g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 461mg Sodium.

A year ago: Pasta with Tomato Cream Sauce
Two years ago: Spanish Pork Braised Soup
Three years ago: Pork Tenderloin with Lemon Herb Pesto and Sherry

Posted in Uncategorized, on April 2nd, 2011.

fruit_salad_chamber_vacuum

A week or so ago we spent the weekend up in San Luis Obispo (we stayed at our favorite B&B, the Bridge Creek Inn outside of town) and met up with friends of ours, Russ & Stacey, who live in the Bay Area. San Luis Obispo (SLO for short) is about half way for us and for them. It was a rainy weekend – perfect for sitting inside the Inn’s big living room with a fire going in the fireplace nearly every waking moment. We all had ample time to visit and catch up. The last time we saw them was over three years ago and Russ made a delicious Thai soup for us at their home. This trip we attended a special event wine cave dinner at Eberle Winery. That was fun and tasty.

staceyrussRuss got interested in cooking some years ago – he credits me with it because I got him hooked on reading Cook’s Illustrated. Russ is an engineer by education, so the magazine was a sure fit for his kind of interest in the chemistry of cooking. Back then he was a single guy and was game for anything I set him to in our kitchen. We laugh now, but risotto was kind of the in thing back then and I was so happy to set Russ up at the kitchen stove – stirring! Meanwhile, in the ensuing years, he married Stacey and then moved away. We’re still sad about the last part because we don’t get to see them very often! Now, Stacey does most of the day to day cooking for their family, but Russ has very eclectic tastes when it comes to kitchen equipment.  When Russ does cook, he goes all out. He was regaling me with stories about his new set of copper core All-Clad (oh, am I envious about that!), and his complete set of Shun knives.  And the 2nd green egg (a Japanese hibachi) he bought recently – that’s bigger than the original sized barbecue.

But his passion at the moment is about sous-vide cooking. That’s pronounced sooo-veed. In case you haven’t heard about it – this from wikipedia: it’s a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients. (And therefore it has better, fresher flavor.)

all_fruit

Russ didn’t bring the unit itself, but brought one of the cookbooks which had a lengthy explanation about how sous-vide works and why the food you eat is so extra tasty. To do the cooking you can start with a Food Saver (the food sealing home machine), which is what he did. But then he really got into it and decided to do it right and bought a VacMaster VP210C Dry Piston Pump Chamber Machine, Metallic’ target=_blank>chamber vacuum sealing machine. The Food Saver is great for dry-type foods, even fish or meat, but it doesn’t work well for foods in sauces, for instance. In the chamber vacuum, though, the pouched food sits upright and allows the pouch to be sealed without sucking out any of the sauces or fluid. And it removes all of the air from the food itself and from the pouch.

Picnik collageThat now gets us to the focus of the pictures you see here. Several days earlier Russ bought some lovely summer fruit (cantaloupe, honeydew, watermelon and another honeydew-type melon).

And he bought some limes. What you see in the packages and on the fruit is an ample sprinkling of lime zest. He didn’t use any of the juice – just the zest. And he chamber vacuumed all of the different fruits.

The top photo shows the cantaloupe still sealed up in the plastic. Once opened, he used his fancy Shun knives to cut the fruit into a variety of shapes.

Then there’s the honeydew. Cut up in different shapes too.

The watermelon, though. Oh my goodness, the watermelon was so delicious.

It’s hard to imagine eating watermelon (or any of this fruit) where some of the air has been sucked out of it. You don’t realize how much air there is in fresh fruit, but you can perhaps imagine the watermelon. Each piece of fruit lost about 25% or so of its size once the chamber vacuum had pulled out most of the air. That’s what gives the fruit a kind of translucence. So pretty!

There you can see the lovely compressed fruit being sliced.

Oh, was it ever delicious!

Russ made a salad for us of all the fruits (see picture at top) which came from the Thomas Keller sous-vide cookbook he brought along. He made a dressing of olive oil macerated with hot paprika. He added some lovely tiny onions (the recipe called for cippoline, but he wasn’t able to find any, so used boiling onions). Those were prepared sous-vide and added to the salad. We had fresh arugula around the edges, and some little slivers of nicoise olives. Oh my. Fabulous flavor.

I don’t know that I’m going to buy sous-vide equipment! It’s ferociously expensive. Russ promises me that next time we go to visit them he’ll fix us a complete sous-vide dinner. That should be interesting.

A year ago: French Hamburgers

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