Get new posts by email:

Archives

Currently Reading

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.

– – – – – – – – – – – – – – – – – – – – – –

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.

Scroll down to the bottom to view my Blogroll

Posted in Breads, Brunch, on March 19th, 2011.

meyer_lemon_scone_lemon_curd

Really, I didn’t think I’d ever want another scone recipe since I have a favorite one I’ve been making forever and ever. Mine, Buttermilk Scones, are a very rich biscuit type, laden with butter, cut into cute little rounds. But when I read this recipe over at one of my favorite blogs, Farmgirl Fare, where Susan explained all about these scones, the very recipe she used when she used to own a bakery here in California . . . well, I just couldn’t resist trying them. Especially because they’re made with Meyer lemon juice and zest. A lot of it, actually. Anything that utilizes a lot of lemon juice is good in my book right now since we have lemons coming out the yin-yang.

This scone version is more cake-like. And they’re tall and BIG. Susan does explain that you can make two rounds of dough and make smaller, thinner ones, but I was intrigued to make one big, fat one and cut them into wedges. Susan’s are less sweet than most scones, i.e. there’s not a lot of sugar in the dough. You do add turbinado sugar on top, and you might want to be generous with it. If you like eating a scone that’s less sweet, you’ll love this one. I loved the texture, actually. And loved the lemony taste, big time. She uses an egg wash on top – which would help the sugar stick to the scone. I didn’t do that part, but you sure can. If you’re serving these with a sweet jam or jelly, then the less sweet scone is just perfect. And what can I say, but these were delicious with my homemade lemon curd I made just last week.

printer-friendly PDF

Meyer Lemon Scones

Recipe By: Susan at Farmgirl Fare blog, Feb. 2011
Serving Size: 8
NOTES: Susan from Farmgirl Fare makes these with Meyer lemons, but they can be made with regular lemons as well. These are NOT overly sweet – if you prefer, add just a bit more sugar and/or be very generous with the turbinado sugar topping. The egg glaze is optional (I didn’t use it), but it will help the sugar to stick!

3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder — + 1 teaspoon
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons lemon zest — finely chopped or grated Meyer lemon or regular lemon zest, rubbed with a little sugar to bring out the flavor
1/2 cup butter — chilled & cut into small pieces
1/2 cup lemon juice — (from about 2 Meyer lemons) or regular lemon juice
1/2 cup milk — preferably whole
2 tablespoons yogurt
2 large eggs
1/2 teaspoon vanilla extract
EGG GLAZE (optional):
1 egg — beaten well with a fork with the milk
2 tablespoons milk Coarse sugar — such as turbinado, for sprinkling on top
3/4 cup currants — or raisins (optional)

1. Heat the oven to 400°.
2. In a large bowl, combine 3½ cups of the flour, the sugar, baking powder, baking soda, salt, and Meyer lemon zest. Using a fork, pastry blender, or your fingers, cut the butter into the flour mixture until it forms coarse crumbles with some larger pea-sized chunks. Add the currants or raisins if using and toss gently until combined.
3. In a small bowl or large measuring cup, combine the Meyer lemon juice, milk, yogurt, eggs, and vanilla and beat with a fork until blended.
4. Gently fold the milk mixture into the dry ingredients, mixing lightly with a rubber spatula just until blended. Add up to 1/4 cup additional flour if it’s too sticky to work with.
5. On a floured surface, gently pat the dough into a 1-inch thick circle (about 9 inches in diameter). With a sharp knife (I use a large serrated knife dipped in flour), cut the circle into 8 wedges and place them on a heavy duty baking sheet lined with unbleached parchment paper.
Per Serving: 435 Calories; 15g Fat (30.1% calories from fat); 10g Protein; 67g Carbohydrate; 3g Dietary Fiber; 114mg Cholesterol; 685mg Sodium.

A year ago: Blueberry Sour Cream Tart
Two years ago: Pork Tenderloin with Onion, Orange Pan Sauce
Three years ago: Cilantro Chicken

Posted in Pork, Veggies/sides, on March 17th, 2011.

pork_tenderloin_blackberry_sauce_polenta

Wouldn’t you just like to sink your fork into that mound of creamy polenta, with just a bit of pork tenderloin and that sauce? This dish was not only delicious, but a perfectly beautiful entrée. My friend Cherrie and I decided to cook the entire menu of dishes from Phillis Carey’s recent cooking class. So good. I still have leftovers of the meat and sauce. Just enough for one more dinner, I think. The polenta is long gone, however.

The silverskin on the pork needs to be removed (so the herb rub will penetrate), but other than chopping up the herbs and patting them on the meat, there’s not much to the meat prep. It’s browned briefly and oven roasted for about 20 minutes.

The sauce calls for either fresh (what I used) or frozen blackberries mixed in equal quantity with Zinfandel wine (my DH’s favorite) and cooked down by half, then strained of all the seeds. It has some sugar added too, and at the end you can thicken it slightly, then add in a bit of chilled butter. You can make it ahead of time except for adding the butter.

As for the polenta – it could hardly be an easier side to make – this one though is creamy, not the firm type you chill and cut in squares to fry. This is made at the last minute with a mixture of milk and chicken broth, and some Boursin cheese (do not substitute any other brand). A bit is scooped onto the plate and I like to nap the pork tenderloin slices slightly overlapping and slightly on the polenta, then the hot blackberry sauce is drizzled on top.

printer-friendly PDF – the pork tenderloin and sauce

printer-friendly PDF – the boursin polenta

Rosemary Rubbed Pork Tenderloin with Blackberry Wine Sauce

Recipe By: Adapted slightly from a Phillis Carey cooking class, Feb. 2011
Serving Size: 6

2 pounds pork tenderloin — (two whole tenderloins)
3 cloves garlic — minced
4 tablespoons fresh rosemary — (you can use less)
1/4 cup olive oil
Salt and pepper to taste
Rosemary sprigs for garnish
BLACKBERRY SAUCE:
2 cups frozen blackberries — or fresh ones
2 cups Zinfandel wine — from California, preferably
1/4 cup sugar
1/4 cup unsalted butter — cut into 4 pieces, chilled
1 tablespoon cornstarch — or 1 T. King Arthur Flour’s Signature Secrets Culinary Thickener

1. Trim pork of nearly all the fat and silverskin. Combine in a bowl the garlic, rosemary and olive oil, and rub all over the pork and allow to stand for 30 minutes. You can make this ahead and refrigerate for several hours. Allow to sit out at room temp for about 30 minutes before proceeding. Season the meat to taste with salt and pepper.
2. Preheat oven to 400. Heat a large skilled over medium high heat and add the pork. Brown well on all sides, about 6-8 minutes total. Transfer the meat to a parchment-lined rimmed baking sheet and roast the pork for 20-30 minutes, or until the internal temperature reaches 155. Remove, tent lightly with foil and allow to sit for about 8 minutes before slicing on the diagonal in 1/2 inch slices.
3. SAUCE: Place frozen berries, wine and sugar in a medium saucepan and bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until the mixture is reduced by half. If you’re using cornstarch to thicken this, dissolve it in about 2 T. water, then add to the saucepan. Use a whisk, if necessary to remove any lumps. If you’re using the Signature Secrets, it can be added directly to the hot sauce. Heat mixture until it returns to a boil, then reduce heat to a VERY low simmer and add the butter, one piece at a time, gently swirling each piece until it melts. When the last piece is melted, it’s ready to serve. Do not boil or the sauce will separate.
Per Serving: 459 Calories; 22g Fat (48.8% calories from fat); 33g Protein; 19g Carbohydrate; 3g Dietary Fiber; 119mg Cholesterol; 128mg Sodium.

.

Boursin Polenta

Recipe By: Phillis Carey cooking class, Feb. 2011
Serving Size: 6

1 1/2 cups milk — low fat is fine
1 1/2 cups chicken broth
1 tablespoon unsalted butter
Salt and pepper to taste
3/4 cup yellow cornmeal — use fine grind
5 ounces Boursin cheese — garlic & herb type

1. In a medium saucepan bring the milk, chicken broth and butter to a gentle boil, seasoning it with salt and pepper.
2. Slowly whisk in the fine cornmeal. If you do it too fast it will lump.
3. Lower heat to a simmer and cook until it’s thick and smooth and cornmeal is tender (taste it to make sure), about 5-7 minutes, stirring often.
4. Remove from heat and add in the Boursin cheese. Serve immediately.
Per Serving: 222 Calories; 15g Fat (58.7% calories from fat); 6g Protein; 17g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 379mg Sodium.

A year ago: The Science of Taste
Two years ago: Pear Clafoutis (easy)
Three years ago: Mace Cake

Posted in Desserts, on March 15th, 2011.

orange_chocolate_souffle_cake

Do I like chocolate, or what? Oh gosh, is this ever good. The combo of these ingredients produces a soft, silky smooth flourless chocolate cake with an orange perfume. It’s really an easy cake to make, as long as you don’t mind separating the eggs, whipping up the whites separately, and doing the springform pan with buttered parchment in it. At the cooking class with Tarla Fallgatter, she served it still slightly warm. Oh my. Heaven. I ate ever single little morsel on that serving above. Would have licked the plate of a few crumbs if I could have without embarrassing myself!

Use good bittersweet chocolate. Don’t use semisweet (it has more sugar in it and you’d have to tinker with the sugar measurement in this recipe) or any other type. Tarla used brandy, but she mentioned that she’s also made it with some espresso powder added (dissolved in 2 T. of water). Once the cake is baked, you’ll find that it sinks by nearly 50% – a LOT. You can see in the photo how high the outside edges are – it was level full when it came out of the oven. Then poof, down it went. Makes no “nevermind” though to the taste.

printer-friendly PDF

Orange Chocolate Souffle Cake

Recipe By: Tarla Fallgatter cooking class, Jan. 2011
Serving Size: 8

8 ounces bittersweet chocolate — chopped
1/2 pound unsalted butter
2 tablespoons brandy — or water, or dissolve 1 tsp espresso powder in 2 T. water
2 tablespoons heavy cream
2 teaspoons grated orange peel — finely grated
6 large eggs — separated
1/2 cup sugar
3 tablespoons cocoa — sifted
1/2 cup heavy cream — beaten, with sugar and vanilla to taste

1. Line the bottom of a 10-inch springform pan with parchment and butter it and the sides. Preheat oven to 350°.
2. Melt chocolate and butter in a bowl over simmering water. Whisk the yolks until the color has lightened some, then add sugar. Continue to beat until the mixture will stream like a thick ribbon. Fold in the chocolate mixture along with the brandy, cream and orange zest.
3. Using absolutely clean beater blades and a clean bowl, beat the egg whites to ALMOST stiff peaks. Add a third of them to the yolk mixture, then add the remaining whites, folding gently. Then add the cocoa powder. Pour into the prepared pan and bake for 30 minutes. Let the cake cool slightly, then run a knife around the outside ring to loosen the cake, then remove ring.
4. Dust the cake with powdered sugar and serve with the softly whipped cream. The cake will sink significantly (about half) once it comes out of the oven, which is normal. Ideally, serve this cake slightly warm.
Per Serving: 533 Calories; 50g Fat (78.1% calories from fat); 9g Protein; 23g Carbohydrate; 5g Dietary Fiber; 247mg Cholesterol; 67mg Sodium.

A year ago: Ham Loaf
Two years ago: Cabbage Patch Stew Revisited
Three years ago: Pumpkin Praline Custard (a low-calorie dessert)

Posted in Veggies/sides, on March 13th, 2011.

green_beans_onions_pinenuts

Goodness knows how many recipes I have on this blog for green beans. You’d think I’d have reached the end of the road and there couldn’t be any further variations on a green bean theme! But oh yes, there are! This time it’s caramelized red onions and toasted pine nuts. These are just delicious – succulent with the sweet red onion. Lots of texture too with the nuts and the beans cooked just al dente. You can make this ahead as far as the onions, toasted nuts, and cooking the green beans. So, these are good for a dinner party as you just have to reheat the ingredients for a few minutes.

printer-friendly PDF

Green Beans with Caramelized Red Onions and Toasted Pine Nuts

Recipe By: Philllis Carey cooking class, Feb. 2011
Serving Size: 6
NOTES: You can dry toast the pine nuts in a small frying pan. Heat them and stir constantly until they are golden brown. Once they get up to temperature, pine nuts go from no color to brown in a matter of seconds, so watch and stir carefully.

3 tablespoons olive oil
1 pound red onions — peeled, halved, thinly sliced
1 tablespoon balsamic vinegar — use an aged (good quality) one
1 teaspoon dried thyme
1 pound green beans — thin, young, trimmed
3 tablespoons pine nuts — toasted

1. Heat olive oil in a heavy, large skillet over medium-high heat. Add onions. Saute until deep brown, about 20 minutes. Stir in balsamic vinegar and thyme; season with salt and pepper to taste.
2. Cook green beans in medium pot of lightly salted water until just crisp-tender, about 4 minutes. Drain, rinse under cold water until cool, then drain for 15 minutes.
3. When ready to serve, reheat the onions and add the green beans. Heat until the beans are warmed through, about 6-8 minutes. Serve sprinkled with toasted pine nuts.
Per Serving: 134 Calories; 9g Fat (57.3% calories from fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.

A year ago: Green Potatoes (mashed potatoes with spinach)
Three years ago: Beef Tenderloin in Puff Pastry

Posted in Salads, on March 11th, 2011.

arugula_spinach_salad_grapes

Actually, that’s spinach in the picture, not arugula. This salad can be made with either. At the Phillis Carey cooking class she used arugula. At the dinner my friend Cherrie and I had, Cherrie used baby spinach.

What makes this salad a little bit different is the dressing, with a bit of apricot jam in it. But it gives the salad a really nice sweet edge. The other thing is halved grapes. I know, I know. Who wants to halve grapes for a salad? Well, it’s only a cup of them and it will take you about 2 minutes max. What you don’t want is you or your guests chasing whole grapes all over your plate or watching one zoom across the room. So do cut them, okay? That’s why you halve them!

The dressing quantity is more than you’ll need – but you’ll be glad to use the leftovers on another salad another evening. You could even save just a few of the toasted pecans, grapes and fennel just for that purpose. They will surely keep one day and night. The salad is lovely from beginning to end. The apricot jam just kind of makes the greens sing. Believe me?

printer-friendly PDF

Arugula Salad with Red Grapes, Fennel, Parmesan, Pecans and Apricot Dressing

Recipe By: Philllis Carey cooking class, Feb. 2011
Serving Size: 6
NOTES: The dressing quantity is likely more than you’ll need, but it will be great with any other kind of green salad. So, the nutrition count on this recipe is high.

DRESSING:
1/4 cup apricot jam
1/2 cup white wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons shallots — minced
Salt and pepper to taste
SALAD:
1 cup fennel — cored, trimmed, sliced very thin
1/4 cup fennel fronds
5 ounces arugula leaves — or baby spinach
1 cup red grapes — seedless, halved
3/4 cup Parmigiano-Reggiano cheese — shaved (or blue cheese if preferred)
1/2 cup pecans — toasted

1. DRESSING: Whisk jam, vinegar, oil, shallots and salt and pepper in a bowl.
2. Place fennel slices in the salad bowl and pour a bit of the dressing over and allow to sit for 15 minutes.
3. When ready to serve the salad, add the arugula, fennel fronds and halved grapes (do NOT serve this with whole grapes – they’ll escape for sure). Toss and season with salt and pepper to taste. Divide salad amongst serving plates and top with toasted pecans and Parmesan shards.
Per Serving: 400 Calories; 32g Fat (69.4% calories from fat); 12g Protein; 19g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 20mg Sodium.

A year ago: Greek Spinach and Rice
Two years ago: Food Trends for 2009
Three years ago: Spinach and Berries Salad (one of my top favs and the photo you see at the top of my blog)

Posted in Desserts, on March 9th, 2011.

angel_cake_layer_lemon_curd

Gee, what a mouthful that title is, huh? Maybe I should re-arrange the title to Angel Food Cake with Raspberry Filling, Lemon Curd Cream Frosting and Toasted Almonds. Still a mouthful.

Picnik collage

After making (or buying) an angel food cake, you carefully slice it into three layers. Carefully. The cake is very tender and tears easily.

Then you spread the bottom layer with some seedless raspberry jam. Don’t spread it too close to the outside edge so it doesn’t mix with the whipped cream frosting. If it’s hard to spread, heat the jam just a smidgen in the microwave so it is spreadable.

 

 

Then you repeat the process with the next layer. Same drill.

 

 

 

 

 

Put the top layer on.

 

 

 

There’s a side view of the layers. You can see that I didn’t exactly slice it evenly. Doesn’t really matter – you don’t notice it in the finished product.

Then frost it all with the whipped cream frosting – it’s just heavy cream, whipped, with 3/4 cup of lemon curd folded in at the end.

Then you pat on all the toasted almonds. Use a plastic (disposable) glove to do it – much easier. And do it over a large sheet pan so the almonds that don’t stick will fall into the pan and you can try again. When you cut and serve it, add some fresh raspberries alongside. They can be tossed with some sugar – I didn’t because I thought they were sweet enough.

At the Phillis Carey cooking class, she made this with a kind of lemon brittle (that she made) rather than the almonds. I thought the almonds would be better for us – and it was easier. If you’re interested in the lemon brittle part, leave a comment and I’ll add that part of the recipe in the comment section. I think I preferred the lemon flavor with the lemon brittle, but it was more work than I was willing to do. I made my own lemon curd (because I have lots of lemons), but you can use store bought just fine!

There’s only one more thing to tell you about – the size of the angel food cake. My DH, who does nearly all the grocery shopping for me, could not find a ready-made angel food cake. The two places Phillis suggested we buy one didn’t have any (Henry’s and Costco). So he bought an angel food cake mix. The Betty Crocker mix made a bigger angel food cake than Phillis’ recipe intended. I should have perhaps used just two layers (would have been a very low cake). Or trimmed the outside edge all around (would have been very raggedy and probably not a pretty sight). Hence I used the whole thing. You use lots of the whipped cream and lemon curd frosting on the cake – it needs it. Don’t think that the recipe is incorrect here – you do need that much whipped cream. In my case, there wasn’t enough frosting in proportion to cake. So do take that into consideration when you make this. If you use an angel food mix, just make more frosting, at least 25% more. I also think angel cake mixes (categorically) contain too much sugar – we found the dessert to be very sweet, even though I used sugar-free jam. Overall, though it’s very good. And really, a fairly easy dessert to make. Quite impressive to look at as well, don’t you think?

printer-friendly PDF

Lemon Curd Cream Frosted Angel Food Cake with Raspberry Filling and Toasted Almonds

Recipe By: Philllis Carey cooking class, Feb. 2011
Serving Size: 10
NOTES: An angel food cake mix makes a larger cake than is used in this recipe. If you do use one, increase the amount of frosting by at least 25%. I know, there’s already 2 cups of heavy cream, but it’s needed to cut the sweetness of the cake and have enough to spread on the outside edge.

FROSTING:
2 cups heavy cream
3/4 cup lemon curd — store bought or home made
2 cups sliced almonds — toasted
CAKE:
1 whole angel cake, whole — 10 inch cake or smaller
3/4 cup seedless raspberry jam
2 cups fresh raspberries — for garnish
1/3 cup sugar

1. Use a serrated knife to split the cake into 3 horizontal layers. Place the bottom layer on a cake plate (hardly larger than the cake itself) and spread about 6 T. of jam on that layer, not spreading the filling all the way to the outside edge (or it will mix with the whipped cream frosting). If the jam is hard to spread heat it briefly in the microwave until it’s a spreading consistency.
2. Top with second layer and repeat the jam spread. Set top layer on top.
3. Whip the cream to stiff peaks and fold in the lemon curd. Using an offset spatula frost the cake with the lemon cream. Holding the cake over a large sheet pan containing the nuts, and using a plastic glove on your hand, gently press the almonds onto the top and sides of the cake. Continue adding nuts until they’re all adhering to the cake. Refrigerate the cake for at least 3-4 hours to “set” the frosting.
5. Cut cake into wedges – using a serrated knife – and serve with raspberries that have been tossed in sugar.
Per Serving: 641 Calories; 40g Fat (53.3% calories from fat); 12g Protein; 68g Carbohydrate; 4g Dietary Fiber; 124mg Cholesterol; 383mg Sodium.

A year ago: Lemon Upside Down Cake (can you tell March is the time when ripe lemons are on our trees?)
Two years ago: Great Coffee Cake (a Marion Cunningham recipe – she named it Great)

Posted in Desserts, on March 7th, 2011.

lemon_curd_bowl

With an abundance of lemons around our house, and when faced with a recipe calling for lemon curd, I couldn’t in good conscience even consider buying it, when it could be made in a matter of minutes. It took about 15 minutes, all told, including squeezing the juice, separating the eggs, measuring the sugar and then cooking it.

lemon_curd_topI’d read on someone else’s blog that Dorie Greenspan’s recipe, in her book Baking: From My Home to Yours was fantastic. Most lemon curd recipes call for whole eggs. And this one does too – but just ONE. Dorie suggests you use 6 egg yolks and one whole egg. Therefore this lemon curd is richer than most. I don’t know why people are intimidated by making lemon curd – it’s really very easy, and if you have a good pan (or a double boiler) it’s quite easy too. There are only a few caveats when making lemon curd: (1) heat and cook the curd on low heat; (2) don’t cook it past the point of a thin type sauce (it will thicken as it cools); and (3) stir it constantly. Do NOT leave your post at the stove to do anything as it really needs your constant attention. I used my ball bearing whisk and my precious All-Clad Copper Core 1-Quart Saucier Pan to do it – and there was no burning or sticking whatsoever. After I poured out the contents, there was just a lovely patina of curd sticking to the edges – perfect for the cook to taste. And taste. Yummy. Does that tell you whether you should try it?

printer-friendly PDF

Lemon Curd

Recipe By: Dorie Greenspan, Baking: From My Home to Yours
Serving Size: 10

1 1/2 cup sugar
6 tablespoons unsalted butter — cut into 6 pieces
1 large egg
6 large egg yolks
4 whole lemons — squeezed, juice only

1. Place all of the ingredients in a heavy bottomed saucepan and stir with a spatula to moisten the sugar. Cook on medium-low heat and stir without stopping until the butter melts and the mixture thickens like custard; approximately 4 to 6 minutes. Do not leave your post – stir, stir, stir until it’s done.
2. It is ready when you can run your finger along the spatula and the curd doesn’t run into the track you just created with your finger. Don’t worry if it looks thin, it will thicken as it cools. Wrap tightly and cool to room temperature before storing in the refrigerator.
Per Serving: 225 Calories; 11g Fat (40.2% calories from fat); 3g Protein; 33g Carbohydrate; trace Dietary Fiber; 167mg Cholesterol; 13mg Sodium.

Three years ago: Lemon Sponge Pudding

Posted in Uncategorized, on March 5th, 2011.

A few of my readers have been having problems downloading the pdf files I create for all of the recipes on my blog. I contract with a website called FileDen to store all of my files, and according to what they’ve told me, some bad folk out there managed to upload and store some malicious software on some part of FileDen’s servers. You can upload for free to FileDen. I have a premium (paid) account.

Anyway, these bad folk went about trying to infect websites and wherever else they could. My website is hosted someplace else and is not affected. And the pdf files that I have stored at FileDen are not affected. But because there ARE some malicious files somewhere on FileDen’s servers or have been, some of the antivirus software, and Google have put up warnings about not accessing anything at FileDen. I’ve emailed FileDen with a “trouble notice,” but my guess is they’re scrambling right now trying to fix things. No one has responded yet.

I have been able to access my FileDen files using Internet Explorer. But I can’t access them using Firefox. Your own antivirus software may be trying to block your access to FileDen as well.

I haven’t decided what I’m going to do about this. Since I have links in every blog post I do, to move those 900+ files will require a gargantuan amount of work to re-direct all those links. I’ve been using FileDen since 2007 with relatively few problems, although my server and files were “down” for two weeks in January because they had a fire in the server storage facility where my files are stored.

For now, if you’re concerned about using FileDen, email me and I’ll be more than happy to email you back with the pdf. Those files, pdf’s, are not inherently dangerous – they’re more like a photo of a recipe. And all you do when you click on the link is VIEW a copy of the recipe and you ask your own printer to print it out. You aren’t downloading the file to your computer, you’re merely viewing it. They don’t contain any viruses. So, I apologize for the problem and will hope to figure out what I’m going to do about it sooner rather than later. . . thanks for your patience . . . carolyn t

 

Posted in Veggies/sides, on March 5th, 2011.

roasted_cauliflower_fennel

Although this recipe came from a cookbook I own, Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen, it can also be found online at the website for the NPR radio program called the Splendid Table. Monica Bhide, the author, apparently visited the show in 2009 and she and Lynne Rossetto Kasper must have talked about this recipe.

I know the photo doesn’t look like much – some browned tinged cauliflower. But something happens, something kind of sublime, when you season and spice cauliflower and put it in a hot oven for about 30 minutes. Not only does it take on a golden brown patina, but it just become succulent. If you’re more heavy-handed with the oil, it might taste even better. I’m trying to be less-handed with the oil.

roasted_cauliflower_fennel_pan

At 30 minutes, there is still just a tiny bit of bite to the cauliflower. Give it another 5 minutes, and it would probably be almost soft. To me, cauliflower doesn’t have a whole lot of flavor all on its own. I do enjoy it raw in salads. But cooked? I need some flavor added somehow. Awhile back I made some Twice Baked Cauliflower (probably my very favorite preparation). Then months later, lacking some of the ingredients, I improvised and came up with Twice Baked Cauliflower Take Two. Also good. Both preparations, though, contain some high calorie stuff. I also wanted a more simple preparation to go along with the Tilapia Curry I made.

One of the signature steps in many Indian dishes is the blooming (quickly dry skillet toasting) of spices. This recipe includes that step – using fennel seeds, dried red chiles and pepper. It’s whizzed up in your spice grinder (or mortar and pestle). And in the preparation you also add some coriander seeds too. First you lightly oil the cauliflower (using your hands – it’s more effective and just, plain easier) then you sprinkle on the spice. Into a hot oven it goes. When the 30 minutes is up, test a piece (taste it to see if it’s the right cooked-texture for you) and then decide if it needs a few more minutes.

I didn’t use all of the bloomed spice mixture, so I actually sprinkled the remaining on top of the tilapia curry. I knew I wouldn’t use it anytime soon. The spices were similar anyway.

printer-friendly PDF

Roasted Cauliflower with Fennel and Dry Chile Rub

Recipe By: From Monica Bhide’s cookbook, Modern Spice
Serving Size: 3

1 medium head cauliflower — (about 1 ¼ to 1 ½ pounds)
1/4 cup vegetable oil
1/2 tablespoon coriander seeds — crushed
1/4 teaspoon table salt
FENNEL DRY CHILE RUB:
2 tablespoons fennel seeds
2 whole dried red chiles — or 2 tsp dried chile flakes
1/4 teaspoon ground black pepper

1. Preheat the oven to 400°F. Cut the cauliflower into 1-inch florets and place in a large bowl. Drizzle with the oil and toss with your hands to coat each floret.
2. In a small bowl combine the dry rub, coriander, and salt. Add the spice mixture to the cauliflower. Once again, no tool is better than your hands. Get in there and make sure all the florets are well coated.
3. Place the cauliflower on a baking sheet and spread out evenly in a single layer. Don’t worry if it is a little crowded. If you really cannot fit it on one sheet, use two.
4. Bake for about 15 minutes. Stir and bake for another 15 minutes or until the cauliflower is well browned and cooked through. Serve hot.
DRY RUB: (1) Heat a small skillet over medium heat. Add the fennel seeds, toss until the seeds are fragrant (about one minute). Do watch carefully – once they begin to smoke, they’re nearly done and will burn easily. (2) Add the chiles and toss for another 5 seconds. Remove from heat and allow to cool. (3) Grind to a coarse powder in a spice grinder. Add pepper corns and mix well. Store, covered, until needed.
Per Serving: 185 Calories; 19g Fat (88.2% calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 208mg Sodium.

Three years ago: Chicken Cacciatore

Posted in Fish, on March 3rd, 2011.

tilapia_curry_roasted_spices

Seems that I just can’t get enough Indian food lately. With some tilapia fillets defrosted for dinner, I turned to my new favorite cookbook of Indian food, Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen, and found an easy pan-created fish with sauce to serve over basmati rice. Monica Bhide, the author, takes some more American kinds of foods and adjusts them with Indian type flavors. So this dish required nothing more than onion, garlic, light coconut milk, basmati rice and a bunch of spices to pull it all together. I served it with some oven roasted cauliflower (recipe will be forthcoming) with some very similar spice seasonings. They went well together. It was a light dinner, low in calorie and fat too.

Here’s what’s involved. First I needed to make the spice mix. It’s dry-fried to “bloom” the spice flavors. Takes no more than a few seconds, really, to combine some dried chile flakes, coriander seeds, cumin seeds and fenugreek to pan fry – just long enough to get them toasty but not burned. Some of the seeds pop and jump, so be warned! There’s a fine line here – more warnings – don’t overdo it and don’t leave the pan while you’re doing it. Once you start to see smoke, take it off the heat! Or hold it up above the burner slightly so it doesn’t burn.

The spices were whirred in my spice (electric) blender. I bought the little coffee grinder – to be reserved for grinding spices. The lid had a crack in it, so I bought it for about $5 nearly 20 years ago. It’s still going strong!

Onions were sautéed in some oil, later adding fresh ginger and garlic. Then I added turmeric and the ground up spices and the light coconut milk. I made the dish with a full can of the coconut milk (only because I don’t have much use for half a can of it), even though I was making just enough for 2 of us. The fish is added in at the end and slowly simmered until it’s cooked through (about 6 minutes or so). When I served it I actually put it in a bowl with rice on the bottom, tilapia and sauce on top. I had some of the spices leftover and sprinkled a few pinches on top and served it. It was delicious. Although this recipe calls itself a curry, I didn’t think it had much of a curry kind of flavor – it didn’t contain all the usual ingredients of a curry powder. Maybe it was just that there wasn’t all that much of them. Anyway, it was good. Quick. Easy. That part I liked a lot. My DH did whine a bit about all the pots, pans and bowls I used. Don’t know why it took so many. Well, it also included all the paraphernalia for the cauliflower too.

printer-friendly PDF

Tilapia Curry with Roasted Spices

Recipe By: Modern Spice by Monica Bhide
Serving Size: 4

2 whole red chiles — or 1 tsp. red chile flakes
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek — (omit if you don’t have it)
2 tablespoons vegetable oil
1 medium red onion — minced
2 teaspoons fresh ginger — grated
2 teaspoons minced garlic
1 teaspoon ground turmeric
1/4 teaspoon salt
15 ounces light coconut milk — (15 ounce)
1 pound tilapia fillets — cubed

1. Heat a small dry skillet over medium heat. Add the chiles, coriander, cumin, peppercorns and fenugreek. Toast the spices, stirring often, for 30 to 45 seconds, or until the spices are fragrant. Immediately transfer the spices to a bowl to cool, then transfer to a spice grinder or mortar and pestle and grind into a fine powder. Set aside.
2. In a large deep skillet over medium, heat the oil. Add the onion, cook for 2-3 minutes, then add ginger and garlic, and saute for 4 to 5 minutes, or until the onions are light brown. Add the turmeric, ground spices and salt, then stir well.
3. Add the coconut milk and bring to a gentle boil. Add the tilapia and cook over medium-low until the fish is cooked through, about 6-8 minutes. If desired, serve with basmati rice.
Per Serving: 308 Calories; 17g Fat (46.5% calories from fat); 31g Protein; 13g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 232mg Sodium.

A year ago: wine cellar stories – about white wine
Two years ago: Jicama Sticks with Latin Flavor
Three years ago: Orange Jalapeno Vinaigrette

Related Posts Plugin for WordPress, Blogger...