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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 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?

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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?

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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?

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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.

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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.

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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

Posted in Veggies/sides, on March 1st, 2011.

rice_pilaf

We were going to the home of our son and daughter-in-law for dinner and my assignment was a rice dish to go with grilled salmon. I scrounged around my to-try recipes and found this one that appealed to me – a kind of Indian inspired dish from Padma Lakshmi, an Indian-born model, actress, and a cookbook author. Apparently she used to have a food network show (10 years or so ago). And occasionally I’ve read articles she’s penned in one or more of the foodie magazines. This recipe came from one of them – Food and Wine in June of 2007.

This could be a vegetarian entrée (Padma is a vegetarian), although the recipe below is prepared as a side dish (serves 8). You might think there’s a typo with the quantity of toasted sesame oil (1/2 cup) but no, that’s right. Generally in the cooking I do, a tablespoon might be sufficient in a dish, but the sesame oil is the only fat in this rice dish and it’s (surprisingly) not overwhelming at all. The rice is cooked up in a traditional manner with bay leaves. Meanwhile you toast the cumin seeds in the heated sesame oil, and have ready some chopped shallots and grated or minced fresh ginger. Plus turmeric, pepper, prunes and pistachios. The recipe also calls for star anise pods. I thought I had some, but scrounging in my spices I sure couldn’t find them, so obviously I didn’t use them (if using, they’re discarded – as well as the bay leaf – after they give off their scent and flavor). Once the rice is cooked, it goes out onto a platter or bowl. The topping (it’s not really a sauce) is poured on top and lastly add the pistachios.

This was good enough that I may have to make it again soon (especially since I have an opened bag of prunes to use up) because there weren’t any leftovers. One of the best parts is that it can be made a few hours ahead and left to sit out at room temp. I re-heated it in the microwave, but you can serve it either way – warm or cool. I liked the salty (salt on the pistachios), the sweet (the chopped up prunes), the savory (the shallots) and the texture altogether.  This doesn’t have a curry flavor (just because it’s Indian doesn’t mean a dish is a curry one) at all. But the mixture does ring a Indian bell somehow.

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Rice Pilaf with Pistachios and Prunes

Recipe By: Food & Wine, June, 2007 (Padma Lakshmi)
Serving Size: 8

5 cups water
2 1/2 cups basmati rice
4 small bay leaves
Kosher salt
1/2 cup Asian sesame oil
1 teaspoon cumin seeds
3 large shallots — thinly sliced (1 cup)
8 whole star anise — (optional)
2 teaspoons fresh ginger — very finely chopped
2 teaspoons freshly ground black pepper
1 teaspoon turmeric
8 prunes — pitted, coarsely chopped
2/3 cup pistachio nuts — salted, shelled

1. In a medium saucepan, bring the water to a boil. Add the rice, bay leaves and 1 teaspoon of salt and bring back to a boil. Cover and cook over low heat until the rice is tender and the water has been absorbed, about 25 minutes.
2. Meanwhile, in a medium skillet, heat the sesame oil. Add the cumin seeds and cook over moderate heat until sizzling, about 1 minute. Add the shallots, star anise pods, ginger, pepper and turmeric and cook, stirring, until the shallots are softened and starting to brown, about 7 minutes. Stir in the prunes and pistachios and season with salt. Discard the star anise pods.
3. Fluff the rice with a fork and discard the bay leaves. Spread the rice on a platter. Top with the pistachio-and-prune mixture and serve. May be made a few hours ahead and allowed to sit at room temp. May be served as is, or reheat for 2-3 minutes in a microwave (covered).
Per Serving: 426 Calories; 21g Fat (43.9% calories from fat); 9g Protein; 52g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 45mg Sodium.

A year ago: Chicken, Sausage and Mushroom Pot Pie
Three years ago: Marinated Grilled Provolone

Posted in Appetizers, Veggies/sides, on February 27th, 2011.

green_bean_frittata

Yes, I know. This looks like a vegetable, doesn’t it? And it can be served as one, but I’ve always served it as an appetizer. An unorthodox one, to be certain. Who serves green beans as an appetizer? Well, I do. Especially if you have a meal that is more carb-centric. I always like finding a recipe for a veggie-oriented appetizer – more healthy for us, I think. And this one certainly is – especially if you use egg whites (like Eggbeaters) instead of whole eggs. The original recipe I started with called for canned green beans. Yuck. I never used anything but fresh ones, left whole.

So, exactly what is this? Well, it’s a veggie dish with some onion, bell pepper, bread crumbs, Parmesan, sherry, garlic (lots) and seasonings. If you really want to make it look pretty, layer the green beans (pre-cooked to al dente) in one direction. That’s not hard to do because you leave the green beans whole. Once it’s baked, you can more easily cut the little rectangular shapes as servings. I did do that. I cut smallish cubes of the beans (barely holding together because of the eggs and bread crumbs) and served them on a large platter with a little spatula for people to help themselves. Actually the spatula is a cookie spatula, but it was the perfect size for serving this dish. Then I suggested people take a serving on an appetizer plate. With forks.

Be sure to layer the green beans in a casserole dish (or even an edged cookie sheet would work) so the beans are about 1/2 inch thick. Higher than that and the beans will fall apart when served – because the egg part kind of sinks to the bottom. My dish above was too small (so they were thicker than they should have been), so the beans did kind of fall apart when served. But it still tasted good. Nobody seemed to mind. And I served the leftover beans as a side veggie reheated in the microwave.

Where we live we have a small town in north central California called Gilroy, near Monterey. It’s the garlic capital of the world. Once a year they hold a Garlic Festival – always in mid-summer. When it’s way too hot to go to Gilroy, in my opinion. But they have ample booths and cooking contests. Everything possible is served with garlic, including garlic ice cream, in case you’re interested. We’ve never been to the festival. But we’ve stopped in the town and one time I purchased a cookbook of compiled recipes from local restaurants, festival contributors, farmers and growers. This recipe came from “The Garlic Cookbook,” one I must have given away awhile back. If you’re interested in garlic recipes, they have a section on their website with dozens of them (this one not included – probably too old).

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Green Bean and Garlic Frittata

Recipe By: from ‘The Garlic Cookbook’
Serving Size: 7
NOTES: This is very garlicky, and it’s a relatively healthy vegetable. You can substitute Eggbeaters for the whole eggs, if desired with almost no decrease in flavor. If serving as an appetizer, I think they’re best served at room temp or slightly warm.

1/2 small green pepper — chopped
1/2 small onion — chopped
3 1/2 tablespoons olive oil
1 1/2 pounds green beans — Blue Lake, if possible (you may also use haricot verts, if available)
3/8 cup bread crumbs — I use Panko
1/4 cup Parmesan cheese — grated (use the good stuff and use more if desired)
2 tablespoons dry sherry
2 whole eggs — beaten (or Eggbeaters)
2 large garlic cloves — minced
1/2 tablespoon Italian seasoning
1/8 teaspoon salt — or more if needed
1/16 teaspoon pepper — or more if needed
1/8 teaspoon paprika

1. Preheat oven to 325. Prepare green beans, trimming only the stem end and leave whole. Steam or simmer in water until barely tender. Undercook rather than overcook them.
2. In a large pan sauté green pepper and onion in a small amount of the olive oil. When limp, add beans, bread crumbs, Parmesan, sherry, eggs, garlic and seasonings – except paprika. Taste it for seasoning and add more salt if needed.
3. Place bean mixture, arranging the beans in one direction, no more than about 1/2 inch thick, in 2-quart baking dish and sprinkle additional Parmesan and the paprika on top. Bake for about 20-30 minutes. Don’t over bake or the beans will get wrinkled and tough. May be served hot from the oven, or at room temp, or chill and serve cold. Can be either a vegetable or an appetizer.
Per Serving: 155 Calories; 9g Fat (54.6% calories from fat); 6g Protein; 12g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 167mg Sodium.

A year ago: Cranberry Pudding Cake
Three years ago: Almond Crusted Orange Roughy

Posted in Salads, on February 25th, 2011.

belgian_endive_orange_salad

At the dinner party we did recently I wanted to serve something other than a green salad. Even though they’re good and generally reliable, I wanted to do something different. This certainly fits that requirement.

The recipe comes from an old Gourmet issue (from 2006). It’s available online if you want to go there. I bought the multi-colored Belgian endives (at Trader Joe’s), 2 greens and 1 red in each package of 3. Navel oranges are in season at the moment, and they’re so juicy and sweet. And then there’s the vinaigrette. The headnotes to this recipe said:

It’s impossible to overstate just how well the ingredients come together in this beautiful salad. The textural contrast of juicy ripe orange and crisp endives is enhanced by a surprisingly complex vinaigrette containing sweet, spicy and smoky flavors.

chipotle_canIt was that information that made me clip out the recipe 5 years ago. I’d just never gotten around to making it. And it definitely is the dressing that makes this salad. The sweet comes from the orange juice and maple syrup, the spicy and smoky both from the chipotle chile in adobo. You won’t use all the dressing (at least I didn’t – I have about a third leftover). The dressing does have a few other additions (sherry vinegar, red onion, lemon juice) and it’s just full of flavor.  I served this with a pork roast, so the fruit addition to the salad blended well with the meat. I think pork marries well with fruity sides. We had leftovers, and unfortunately this salad doesn’t keep very well – the Belgian endive leaves begin to wilt. So make just as much as you think you’ll eat. I served it on a large, flat platter – so you could see all the fruit and colorful endive.

chipotle goop_540I’ve talked about chipotle chiles in adobo sauce before on my blog. They’re jalapeno chiles that have been smoked and cooked in a sauce. I hope you can find it at your market – they’re usually in small, 8-ounce cans (see photo above of one of the many brands available). One of the cooking classes I went to years ago provided a really helpful hint about this stuff – once you open the can, mash up the ingredients in a bowl. Do be extra careful touching it – it’s spicy hot – don’t get it in a cut or abrasion – ouch! Spread it out flat (about 1/8 inch thick or so) on a piece of aluminum foil (see photo  – that is the frozen goop resting on a piece of aluminum foil), cover with plastic wrap and seal in foil, then freeze in a Ziploc plastic bag. When you need some of it, pull it out and chop off a little chunk of it – use a sharp, heavy knife to cut it. Then return the rest to the freezer for another time. The chunk I have in my freezer has been there for nearly a year and it’s just fine. If you’ve never had chipotle chile, you’re in for a treat. Just beware – use it in moderation until you know what your heat-comfort level is. Generally I reduce the amount of chipotle in things until I know how hot it’s going to be. You can always add more, right?

One of the best parts of this recipe is that I made up everything ahead of time – the separated endive leaves in a bag, the orange slices in another, and the dressing in another. Took but a minute to put the finished salad on the platter and dress it.

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Orange and Endive Salad with Maple Chipotle Vinaigrette

Recipe By: From Gourmet magazine, March 2006
Serving Size: 5
NOTES: The smoky vinaigrette (the smoky part comes from the chipotle chile in adobo) is what makes this salad. You probably won’t use all the dressing.

1/4 cup fresh orange juice
2 tablespoons maple syrup — dark type if possible
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1 tablespoon red onion — chopped
1 teaspoon fresh lemon juice
1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce
1/2 teaspoon salt
3 whole navel oranges
4 large Belgian endive — ends trimmed

1. Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
2. Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.
Per Serving (assumes you use all the dressing): 126 Calories; 6g Fat (37.2% calories from fat); 1g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 215mg Sodium.

A year ago: Broccoli Casserole
Two years ago: Slow-Cooker Tamale Pie
Three years ago: Warm Bean Brie Dip

Posted in Veggies/sides, on February 23rd, 2011.

sweet_potato_gratin

The picture above doesn’t show how nice the square/slice looked.  This was a recipe I’d photocopied from a Bobby Flay cookbook – although it is available at the Food Network also. The only thing I changed was the amount of chipotle chile (I used less).

This sweet potato casserole is just off-the-charts delicious. But then, why wouldn’t it be when it’s bathed in full cream? I doubled the recipe (supposedly would serve 8 people – I served 14 small portions). You don’t need huge servings of this as it’s extremely rich. But oh my goodness, is it good! The mixture of the cream with some chipotle chile in it adds such a fantastic deep character to each bite. The only trick to this is slicing the sweet potatoes 1/8 inch thick. I have an Oxo Good Grips Mandoline Slicer which has a 1/8 inch setting. That part worked fine (although time consuming), but the really tedious part was layering the sweet potatoes. Each layer (the recipe said 9-10 and I think I made about 11) is one sweet potato slice thick. No overlapping at all. So it’s important to fill in all the little odd-ball corners. That took a little doing. Each layer is drizzled with the cream/chile mixture until the dish is nearly filled up. Then the remaining cream was poured in around the edges. There is nothing else in this except salt and pepper. No cheese. No cream sauce. Do use a casserole that’s higher-sided as the cream mixture bubbles up (and possibly over) the edges.

When I make this next time I’m going to try half and half instead of cream. Just because I would think it’s be just as good. To make a double batch, you realize, I used 4 cups of heavy cream. That’s just sinful. Even though I only ate about 4 bites of it. And I’m going to overlap the slices too – that part was just too much work! But the result is so good, it’s worth trying this again.

I used the pale sweet potato in mine. The recipe calls for yams (the orange ones). But then, they’re all sweet potatoes; we just call the orange fleshed ones yams, which they’re not, but the sweet potato type was what was available at the market this time. The dish looked like scalloped potatoes, even when it was cut and served, so I did have to tell everyone about that. The casserole is baked for 30 minutes topped with foil, then another 30+ minutes with the foil off. When I removed it from the oven it still had some cream mixture (in other words, the potatoes hadn’t absorbed all the cream) but as it sat, nearly all the liquid disappeared. Do allow the casserole to cool a few minutes as it could easily burn your mouth otherwise. This would make a great barbecue addition. Or a Thanksgiving side dish. We had it with a grilled pork roast. Absolutely decadent and perfect.

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Sweet Potato Gratin

Recipe By: Adapted from a Bobby Flay recipe in one of his cookbooks
Serving Size: 6
NOTES: This can be made a day ahead and reheated. Or, make it several hours ahead and just reheat at 300° for about 30 minutes.

2 cups heavy cream — [next time I’m going to use half and half]
1 1/2 teaspoons chipotle chile canned in adobo — mashed and chopped
3 medium sweet potatoes — peeled and sliced thin
Salt and freshly ground pepper
2 tablespoons green onions — chopped, for garnish (optional)

1. Preheat oven to 350°.
2. Combine the heavy cream and mashed chipotle puree in a small bowl.
3. In a 10-inch square baking dish with 2-inch high sides, arrange an even layer of potatoes on the bottom of the dish (filling in gaps with small pieces). Drizzle layer with about 2-3 tablespoons of the cream mixture and lightly season with salt and pepper. Repeat with the remaining potatoes and cream, forming about 9-10 layers. Press down slightly and pour any remaining cream mixture around the edges. Ideally the cream will just fill the dish, covering all the potatoes. Be sure to use a dish that allows for bubbling and expansion.
4. Cover casserole with foil and bake for 30 minutes. Remove foil and continue to bake until the sweet potatoes are done – about 30-45 minutes longer. There may still be a little bit of cream in the pan, but most will be absorbed within about 10 minutes. Allow potatoes to rest for 10 minutes before serving. Sprinkle with green onions.
Per Serving: 342 Calories; 30g Fat (76.1% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 43mg Sodium.

A year ago: Cornmeal Biscuits with Ham and Goat Cheese
Two years ago: Steak and Mushroom Soup
Three years ago: White Lady (a cocktail)

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