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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 Chicken, easy, on January 22nd, 2011.

chipotle_mayo_chicken_plate

Oh, EASY. So EASY. Love these kinds of dishes. As with many families, on some nights (for us, Thursdays, choir practice night) I need to get dinner on the table in a timely manner. And I never seem to get started with making something until I’m under the gun for time. I’d defrosted some boneless, skinless chicken breasts, grabbed a recipe in my to-try arsenal and it was on the table in about 45 minutes. The recipe came from Homesick Texan, a blog I read regularly.

I made a couple of adaptations – I used chicken breasts instead of drumsticks – and I didn’t add the cayenne since I thought the chipotle gave the chicken enough heat already. Oh, and I didn’t add any additional salt, since mayo, I think, has ample. The blogger reminded her readers that even if you don’t like mayo, you  never taste it in the dish as it cooks off. All it does is keep in the moisture.

chipotle_chicken_collage

Top picture is the chicken just out of the oven. The mayo bathes the chicken, but it drains off, leaving the chipotle and other flavorings on top of the chicken. Having baked for 35 minutes, I sliced into the chicken, in the below picture, it was dripping in moisture. Perfectly cooked. I served this with roasted broccoli (which went in the oven along with the chicken) and a sliced avocado with a cilantro dressing. Delicious. I’ll be making this again.

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Roasted Chipotle Mayo Chicken

Recipe By: Adapted from Homesick Texan blog
Serving Size: 4
NOTES: If you want to halve this recipe, you’ll have difficulty whizzing the mayo ingredients in a blender. Instead, mix and mash the chipotles and minced cilantro in a bowl along with the lime zest, cumin and pepper. Just mash well until it’s a smooth mixture.

1/2 cup mayonnaise — full fat type like Best Foods
1 teaspoon lime zest
2 tablespoons chipotle chiles canned in adobo — more if you like it really spicy
1/4 cup fresh cilantro — chopped
1/2 teaspoon cumin
black pepper to taste
4 pieces boneless skinless chicken breast halves — boneless, skinless
lime wedges for serving

1. Preheat the oven to 425° and have ready a 9×13 pan. I baked it at 410°, but you should judge your own oven. Mine runs a tad hot.
2. In a blender, mix together the mayonnaise, lime zest, chipotle chiles, cilantro, and cumin until smooth and slightly pink. Add pepper to taste.
3. Spread mayonnaise on each breast, both sides, then place in the pan and cook uncovered for 35 minutes or until juices run clear and the chicken has an internal temperature of 165 degrees. 4. Serve hot with lime wedges.
Per Serving (assumes you eat all the mayo – and most of that drips off during baking): 329 Calories; 25g Fat (66.5% calories from fat); 28g Protein; trace Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 258mg Sodium.

Three years ago: Carrot-Ginger Slaw

Posted in Pork, Soups, on January 20th, 2011.

In the years since I started writing my blog, I’ve made this chili a few times – the first time in early ‘07 before I started writing a blog. I’d left a comment on Joe’s website about how great this chili tasted. All the credit goes to Joe at Culinary in the Desert (blog), or maybe to Cooking Light, since he says that’s where he got the origin of it. Joe’s recipe uses just ground turkey. I decided to add some pork, but it’s up to you – whatever you’d prefer. Pork is very lean these days, so using half and half is what I did.

What’s different about this chili?

  1. black beans;
  2. making a home made sausage mixture (using ground turkey and ground pork) with a lot of unusual ingredients in it that marinates in the refrigerator overnight before you make the chili;
  3. whizzing up some of the black beans in a blender or food processor to give the chili a kind of black bean gravy consistency. The chili just has a thicker consistency – not that you can see the black beans in the sauce.
  4. it’s also quite healthy – there is almost no added fat, and it isn’t missed.

Otherwise, it’s an ordinary chili. But I wouldn’t call the taste ordinary at all. I don’t think I made this in 2010 – I just forgot about it. I don’t know that I even made chili last winter for some reason. We went out to eat one day last week and the cafe had black bean chili on their menu. I ordered it and it got me to thinking about Joe’s black bean sausage chili.

marinating meatYou do need to plan ahead by one day when making this. There is the one unusual step – marinating the turkey/pork mixture with wine, sherry vinegar and all the spices overnight – before you start cooking. Besides which, I don’t keep ground pork in my freezer stash. Or ground turkey either, for that matter. This time I made a huge batch (I quadrupled the recipe, so I could freeze numerous dinners for two, allowing 2 cups per serving) and needed to use freshly prepared meat, not defrosted stuff, which would only get frozen a second time (not good for the taste molecules).

So, once the meat has marinated overnight you cook it with onions, garlic, cumin, oregano, some chipotle chiles, ample black beans, some chicken stock or broth, and at the end you add some freshly squeezed lime juice and top it with cilantro. I added a little blob of sour cream too, but that was just for show. All I can say is yum. When I made it in ‘07, my notes say I topped some English muffins with shredded cheddar cheese, broiled it, and served that alongside the chili.

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Mexican Black Bean Sausage Chili

Recipe By: Adapted from Culinary in the Desert blog
Serving Size: 8
NOTES: This is such an unusual preparation – I had never before made any ground meat dish that required you to marinate the raw (ground) meat for 24 hours. But it works. And it’s a great blend. The original recipe called for only turkey meat. I added half ground pork just for flavor. Not quite as healthy, though. As with almost all soups and stews, it tastes much better if made one day ahead.

SAUSAGE:
12 ounces ground pork
12 ounces ground turkey
5 whole garlic cloves — minced
3 tablespoons red wine
2 tablespoons sherry vinegar
1 1/2 tablespoons sweet paprika
2 teaspoons ancho chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/8 teaspoon salt
CHILI:
2 tablespoons olive oil
2 cups diced onion
3 whole garlic cloves — minced
1 tablespoon cumin
2 teaspoons dried oregano
3 whole chipotle chile canned in adobo — minced
60 ounces canned black beans — rised, drained, divided use
3 cups chicken broth — divided use
29 fluid ounces canned tomatoes — Muir Glen, fire roasted
3/4 cup water
1/4 cup lime juice — fresh squeezed
1/4 cup chopped cilantro

1. To make the sausage: In a large bowl, mix together pork, turkey, garlic, red wine, vinegar, paprika, ancho chili powder, cumin, oregano, coriander, pepper and salt until combined. Cover and set in the refrigerator overnight.
2. To make the chili: In a large saucepan, heat oil over medium-high heat. Add sausage mixture and cook until browned, stirring to crumble – about 7 – 10 minutes. Stir in onions, cumin, garlic, oregano and chipotle chiles – cook until the onions are tender, about 4-6 minutes. In a food processor, add 1 1/2 cups black beans and 1 cup broth – process until smooth. Add the processed beans, whole beans, remaining 2 cups broth, tomatoes and water into the saucepan – bring mixture to a boil. Reduce heat and simmer, partially covered, until the chili becomes slightly thick – about 45 minutes. Stir in lime juice and cilantro. Garnish with sour cream and cilantro. Add shredded cheese if you’d like.
Per Serving: 453 Calories; 19g Fat (37.5% calories from fat); 30g Protein; 39g Carbohydrate; 14g Dietary Fiber; 65mg Cholesterol; 1241mg Sodium.

A year ago: Beef & Biscuit Casserole (with sweet potato biscuits)
Two years ago: Radicchio Salad
Three years ago: Chinese Meatloaf

Posted in Desserts, on January 18th, 2011.

mexican_chocolate_torte

Does that photo make you want to prepare this cake? Sometimes I get the best photos when I hardly try! Then when I try, they don’t turn out all that well. Since this wasn’t a hot dish that I needed to zip to the table, I was able to take time to set it up with reflective light. The contrast of dark and light works too. Sorry folks, you’ll just have to bear with me as I pat myself on the back!

Anyway, this cake. Well, it’s just delicious. Rich. Decadent. Chocolate. Almost truffle-like. Thick. Sensual almost. Wicked. All of the above. I didn’t get a photo of a served slice of the cake with the accompanying ice cream (with cinnamon and Kahlua added in) since we were at our son and daughter-in-law’s home, and the ice cream was melting fast. You’ll just have to trust me that the ice cream was delish, and that you NEED to make that part of it. Don’t NOT make the ice cream – you really do need it to cut the sweetness of the cake. Did I mention it was rich? Uh, yes it was.

mexican_chocolate_torte_wholeThe cake is easy to make. Honestly, it is. It’s a Phillis Carey recipe – one she notified her subscribers about – she sends out emails once in awhile with added recipes on her website. You have to sign up at her website to be notified. Anyway, this was one of those recipes. She probably taught it at a class, but I didn’t go to that one – she just said this cake was sensational. My changes: I’ve made two: (1) I reduced the amount of sugar in the cake, by just a bit; and (2) I added in the Kahlua to the ice cream. Why? Just because it sounded good. I bought vanilla ice cream and the children present had the cake with plain ice cream. The adults got a dose of liquor and a bit of cinnamon with theirs. I’d softened the ice cream to put in the additions and re-froze it (although 2 hours in the freezer was not enough time to totally re-freeze it, so allow more than that when you make it, okay?).

mexican_chocolate_torte_wide

The cake can be made the day before, and I think it will feed 12 people. Phillis said 8-10, but with the richness of this cake, small pieces were in order. This recipe below is my slight adaptation of hers. Be sure to use the right sized pan (an 8-inch, not a 9-inch). If you DO use a 9-inch, it will bake in less time, probably by about 5 minutes.

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Mexican Chocolate Torte with Brown Sugar Glaze and Cinnamon Kahlua Ice Cream

Recipe By: Adapted slightly from a Phillis Carey recipe.
Serving Size: 12

NOTES: Cake can be made one day ahead. Frost cake a few hours before you plan to serve it. Cut it in small wedges to serve. DO make the ice cream – the cake needs the ice cream to cut the richness. If you do bake in a 9-inch cake pan, reduce baking time by about five minutes.

CAKE BATTER:
4 ounces unsweetened chocolate squares — chopped
1/2 cup unsalted butter
1 cup golden brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup chocolate chips
ICE CREAM:
1 quart vanilla ice cream
2 teaspoons ground cinnamon
2 tablespoons Kahlua
TOPPING:
1 cup golden brown sugar
1/4 cup heavy cream
1 teaspoon unsalted butter
2 teaspoons vanilla
1/2 cup sliced almonds — toasted

1. Preheat oven to 325°. Butter an 8-inch round cake pan and line the bottom with parchment paper, cut to fit.
2. Stir the unsweetened chocolate and butter in a heavy, large saucepan (to hold all the batter eventually) over very low heat until chocolate melts and is smooth.
3. To chocolate add sugar, cinnamon and salt. Whisk in eggs, one at a time, then vanilla. Continue to whisk until batter is smooth. Add flour and stir just until blended. Stir in chocolate chips. Pour into prepared cake pan, smoothing surface. Bake until tester inserted in center comes out with a few moist crumbs attached, about 30 minutes. Cool completely in pan on a rack.
4. ICE CREAM: Soften ice cream enough to be able to stir in the cinnamon and Kahlua. Refreeze until serving time. Allow at least 3 hours to re-freeze the ice cream.
5. TOPPING: Whisk sugar, cream and butter in a small, heavy saucepan over low heat until smooth and mixture comes to a boil. Remove from heat and stir in vanilla. Cool for 10 minutes. Whisk until it’s thick enough to spread. Turn torte out of pan and place right side up on a platter. Spread topping over torte and sprinkle with toasted almonds. Let stand until topping sets, about an hour. Cut into thin wedges and serve with ice cream.
Per Serving: 560 Calories; 30g Fat (45.4% calories from fat); 7g Protein; 74g Carbohydrate; 4g Dietary Fiber; 101mg Cholesterol; 105mg Sodium.

A year ago: Joanne Weir’s Mom’s Chocolate Cake
Three years ago: Refrigerator Bran Muffins

Posted in Uncategorized, on January 17th, 2011.

Oh my goodness. As if we didn’t have enough to deal with right now, we’ve discovered we have a water leak below the slab of our 2 1/2 story home. Found out when we got our most recent water bill. Our trusty plumber put a pressure gauge on the main line and sure enough, we’re leaking 70-75 gallons a day. The very next day they started working on re-plumbing the house. Fortunately the leak is below the cement foundation, not in it or above, or we’d have water damage. Houses of the age of this one (38 years) have these kinds of problems. Much of home construction in the 70’s used methods and materials now considered inferior, so it’s no wonder. Much of California home construction even today is done with a foundation rather than crawl space.

Re-plumbing means tracing the existing copper pipe coming up through the foundation, opening those areas up (they’ve had a very hard time finding some of the pipe) so they can cap those off. Some exterior walls must also be opened, and our patio must accommodate a new pipe to a hose bib. The other two outside hose bibs won’t be too difficult. Then they are deciding how to re-lay new copper pipe in ceilings and walls throughout. We have two hot water heaters (one tankless, one not) and they must install pipe for both. It’s been 2+ weeks, and our house is nothing but a mess. They saw, pound, swear, saw, pound and swear many hours a day. Making a mess everywhere. They clean up as best they can at the end of every day. But it’s never enough! My kitchen island, no matter how frequently I clean it off, gets another fine layer of dry wall dust in a matter of an hour or two. Mostly I’ve given up. Even though they’ve installed plastic sheeting plenty of places, that fine dry wall dust gets through somehow.

Picnik collage

These are photos of just SOME of the areas in our house where they’ve opened up ceilings or walls to lay in the copper pipe. They’ve put down paper on the floors to protect the travertine tile and carpeting. We’re looking at at least another week, if not two, until completion. Today they’re turning off the water for the entire day. I just hope they finish that part today, but based on what we’ve been through so far, I’d say they won’t. It’ll probably include tomorrow as well. I want my house back!

Posted in easy, Fish, on January 16th, 2011.

indian_grilled_fish_1

We have some really nice tilapia fish fillets in the freezer and since I’m still craving Indian food, I looked at my two Indian cookbooks and riffed a recipe from one to make this fish. May I just tell you that it’s extremely low calorie (163 calories without the rice). There is not a speck of fat in it except what’s native to the ingredients. I served it with some of the Saffron Basmati Rice dish I made a few weeks ago and had in the freezer. I shouldn’t have used this rice, as it has some lovely, subtle flavors in it that got lost with the powerful taste of the fish and condiments. But that’s okay. Sure looks pretty, doesn’t it?

This took about 20 minutes to make, start to finish. (Well, as long as you have some rice on hand – I heated the rice in the microwave, then placed the fish on top to serve.) The marinade isn’t anything difficult (cumin, garlic, red chili flakes, salt, lime juice) and you just set it aside, on the fish, for a few minutes while you’re preparing the garnishes. You broil the fish (on one side only – the thin tilapia fillets cooked through in about 5 minutes, maybe 6), then place it atop rice and add the garnishes. Then I sprinkled it with some tandoori spices I have in my spice pantry – it gave the dish a really bright, fresh flavor. The fresh (delicious) tomatoes were great. I buy only the on-the-vine type which have better flavor for winter tomatoes. Add some green onions, cilantro, the spices, and you’re done! I’d intended to make a side dish, but we were in a rush to get to choir practice, so the above was our dinner. No salad, no veggies. Just a little red wine and it was very satisfying. I liked this a lot. It’s nice to have some easy recipes that can be put together in less than half an hour!

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Indian Broiled Fish

Serving Size: 2

12 ounces fish fillets — (I used tilapia, could use sole, orange roughy, red snapper)
2 teaspoons cumin seeds
1/4 teaspoon red chili flakes
2 small garlic cloves — roughly chopped
1 teaspoon kosher salt
1 tablespoon lime juice — (or lemon juice)
GARNISHES:
2 whole green onions — minced
1/4 cup fresh tomatoes — chopped
2 tablespoons fresh cilantro — or parsley
1/4 teaspoon tandoori spices

1. In a food processor drop cumin seeds through the feed tube. Allow to blend until most of them have broken apart. Add chili flakes, garlic and salt. Add lime juice and continue to process.
2. In a broiler pan just large enough to hold the fish fillets, pour half the marinade over the fish, turn the fillets over and add remaining mixture. You can place the fillets on a piece of aluminum foil (easier cleanup). Set aside for 15 minutes or so.
3. Meanwhile, prepare the garnishes.
4. Preheat broiler, then broil fish for about 4-10 minutes, depending on the thickness of the fish. Broil only until the fish begins to flake easily with a fork.
5. Remove from broiler, then use a large spatula to place fish on top of your choice of rice. If any juices remain, pour that over the top. Add tomatoes, green onions, cilantro and lastly sprinkle the top of the fish with just a smidgen of tandoori spices. Serve immediately.
Per Serving: 163 Calories; 2g Fat (9.5% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 1041mg Sodium.

A year ago: lemon ginger muffins
Two years ago: Turkey Meatballs
Three years ago: Gingerbread Pudding Cake

Posted in Miscellaneous, Pork, on January 14th, 2011.

chunky_cider_applesauce

Wanting to do something a little different as a side relish or sauce for pork, I went through countless cookbooks, hunting for a recipe for apple sauce, or apple relish, or apple chutney, that seemed right. I used that online tool that I like, Eat Your Books, but found nothing there (it searches my own cookbooks to tell me which ones contain recipes that meet the criteria). Finally found one that appealed to me when I looked at an online recipe created by Ann Burrell of the Food Network.

Her recipe was just a little bit different. I used Granny Smith apples (and one Golden Delicious, which mostly disintegrated in the cooking). There is no sugar in this side dish – just a little bit of cinnamon, some butter, apple cider (I had an open bottle of sparkling apple cider), a splash of cream, and walnuts. What a combination. Do not eliminate the cream – it’s amazing what that little bit (1/4 cup) does to this dish! Our grandchildren loved it too (of course, what’s there not to like about applesauce, right?). It went with the grilled rack of pork with rosemary, garlic and sage that I made a week or so ago. I’ll be making this again, but I’ll make a whole lot more than I did this time – the four apple recipe just wasn’t enough!

printer-friendly PDF

Chunky Cider Applesauce

Recipe By: Adapted slightly from Ann Burrell, Food Network
Serving Size: 8
Notes: the addition of the cream just rounds out the flavor of the applesauce. Don’t eliminate it.

3 tablespoons butter
4 whole Granny Smith apples — peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
1 3/4 cups apple cider — (I used sparkling because it’s what I had open)
1 pinch cinnamon
1/4 cup heavy cream
1/2 cup walnuts — toasted and coarsely chopped

1. Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. (If the apples are cooked and you still have cider left, remove apples to a bowl, set aside, then boil the cider until it’s reduced to a few tablespoons.)
2. Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.
Per Serving: 168 Calories; 12g Fat (59.5% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 50mg Sodium.

A year ago: Mushroom Galette
Three years ago: Mulligatawny Soup (a delicious combo of chicken, curry and a bit of apple)

Posted in Grilling, Pork, on January 12th, 2011.

rack_of_pork_marinating

When I tell you I used a lot of herbs on this-here pork roast, I’m sure you’d believe me, right, looking at the picture above? And yes, indeed I did.

It was good to be back in the kitchen again, actually enjoying cooking. It’s been over seven weeks now since my DH had his heart surgery, and I’ll admit, I was sure glad I had tons of photos of our Australia and New Zealand trip to fill in the gaps. Because for nearly every day of those seven weeks I haven’t felt a bit like cooking. Even when some of our kids and grandkids arrived, I still wasn’t in the groove. But by January 1st I seemed to make a turnaround. (Mostly it’s because my DH is feeling so much better and I’ve begun to trust that he’ll be back to normal sometime very soon.) I’d found some of these marvelous racks of pork at Costco. They only carry them around holiday time, so my DH (finally interested once again in meister-ing at the barbecue) grilled this one and I have a second one in the freezer. We did a nice, big dinner on New Years’ Day (evening). Lots of the family helped in one way or another. I bought some appetizers (hot, nacho dip with chips), did the grilled pork, an apple side dish, mashed potatoes, the corn, sugar snap peas and bacon sauté I posted a few days ago, and daughter Dana made a big green salad with one of my favorites, the Caper-parmesan dressing.

Back to the pork. Here’s what I did: I created an herb rub with fresh, minced rosemary, some dried sage (if I’d had fresh I’d have used it – if you have some, use 3x as much as in the recipe below), kosher salt and garlic. With a bit of olive oil to lubricate it, I slathered the pork rack with oil, then patted on the wet herb rub. Once on a tray, it went into the refrigerator for about 3 hours or so to just sit – uncovered – and absorb some of that good herb stuff. I removed it from the refrigerator half an hour or so before we wanted to begin grilling.

grilled_rack_of_pork_1First the rack was seared at high heat on the grill – browning all the sides – without burning, hopefully, and acquiring a lovely dark golden color. That took about about 5 minutes each side. Then the heat was turned down to about 300°, it was put over indirect heat and baked for about an hour. Dave used the meat thermometer to cook it until it reached exactly 150° internal temp. It was removed to the kitchen, I tented it lightly with foil and it rested for about 15 minutes before we sliced it up. The very center of the roast had just a tinge of pink, but the entire roast was juicy and succulent. It was fantastic. The herb rub had permeated the meat – maybe not all the way to the center, but enough – and many of us at the table remarked about the delicious taste of the exterior edges that were heady with the herbs and salt. I’d make this again any day. The apple walnut sauce (like applesauce, sort of) will be up soon.

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Grilled Rack of Pork with Rosemary, Garlic and Sage

Serving Size: 10 (just 8 if they’re really big eaters)

7 pounds rack of pork (8 ribs)
1/4 cup fresh rosemary — chopped fine
2 tablespoons sage — rubbed (dry)
3 cloves garlic — minced
2 teaspoons kosher salt
2 1/2 tablespoons olive oil

1. Several hours before you wish to cook the meat, dry it well with paper towels.
2. In a small bowl combine the finely minced rosemary, dried sage, minced garlic and salt. Add olive oil and stir.
3. Pour a small amount of olive oil into your hands and massage all over the rack of pork, then gently press on the herb mixture.
4. Place roast on a dish or pan and place it in the refrigerator, uncovered, for 2-4 hours.
5. Allow meat to warm to room temperature for about 30 minutes before proceeding.
6. Preheat grill to high and sear all sides of the pork, fat side down first. Try not to burn any sides of the roast (the fat will drip off and may cause flare-ups). Move roast to indirect heat, fat side up, reduce grill interior temp to about 300° and allow meat to roast for 45 minutes to an hour. Use a meat thermometer inserted between the center ribs (don’t touch bone with the probe) until the meat reaches 150°.
7. Remove meat to a cutting board and loosely tent with foil for about 15 minutes, then slice and serve.
Per Serving: 465 Calories; 32g Fat (62.6% calories from fat); 42g Protein; 1g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 463mg Sodium.

A year ago: French Glazed Carrots
Two years ago: Turkey Breakfast Sausage (making your own)
Three years ago: Raspberry-Almond Truffle Tart

Posted in Desserts, on January 10th, 2011.

ginger_apple_cake_whole

Was this cake ever delicious! We had a nice family gathering on New Years’ Day, so I whipped up this cake periodically watching the Rose Parade on TV that morning while the house was quiet. I think everyone at the dinner table had something great to say about it. Exceedingly flavorful, spicy, moist . . . all the superlatives you’d want to hear about a cake. It’s kind of a combination gingerbread and apple cake. Very moist. And full of those heart-warming gather-‘round-the-fire kind of spices.

Having read about it over at Food 52, the blog written by Amanda Hesser (she’s the Food Editor of the N.Y. Times) and Merrill Stubbs (a NYC food journalist), I knew I needed to try this cake. It was in early November when the gals at Food 52 had a contest for the best non-pie Thanksgiving dessert, and this one won, submitted by a reader named Dr. Babs. It’s been a huge hit by the number and variety of comments submitted about this one recipe.

Now, as cakes go, this one does take a bit more work than some (because you must make the apple mixture separately) but the cake itself is . . . is, really, just a nice, moist and flavorful spice cake. It does have a grand list of ingredients including Greek yogurt, dark rum, molasses, fresh ginger and turbinado sugar. If you have allergies, you might go to the Food 52 blog write-up and read about all the different substitutions other bakers made to adapt this cake, even one that was gluten-free. You can substitute milk for the rum (and add some rum extract) if you don’t want alcohol in it.

ginger_apple_cake_cutThe cake is made in a springform pan (buttered) and you scoop in half the cake batter, then add the cooked apple mixture, then the remaining cake batter on top. Add walnut halves on the top and sprinkle generously with turbinado sugar and into the oven it goes. Nothing more required. We enjoyed it with vanilla ice cream, but whipped cream (very lightly sweetened, Dr. Babs suggests) would work equally well.

May I just suggest, whatever you do, make this cake. It’s really worth every ounce of work, and I guarantee you’ll hear lots of raves at your table! And if the comments left on the website are any indication, most people who had any leftovers, ate it for breakfast. As I’m writing this, the cake is all gone. I’m sad. I may just have to make another one. Soon.

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Ginger Apple Cake Torte

Recipe By: Food 52 blog (Amanda Hesser & Merrill Stubbs), but it was a reader submission from Dr.Babs
Serving Size: 10

3 large apples — Honeycrisp and Fuji, but use any good crisp eating apple
1/2 cup unsalted butter — (1 stick) + 1 T more to grease the pan
2 tablespoons turbinado sugar
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground ginger
3/4 cups brown sugar
2 large eggs
1 tablespoon lemon zest
1 tablespoon fresh ginger — (about a 2 inch piece, peeled and grated with a microplane grater)
1 tablespoon molasses
3 tablespoons dark rum — [or substitute milk; then add rum extract instead]
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup low fat Greek yogurt — full fat or low fat, plain, not flavored
3 tablespoons walnut halves — (about 10-12 halves)
4 tablespoons turbinado sugar — divided

1. Preheat oven to 350. Butter a 9” springform pan. If you are concerned about your springform pan leaking, wrap the bottom with aluminum foil. [I didn’t]
2. Core and peel apples, and cut into thin slices. Melt 2 T butter in saucepan and cook until it is lightly browned. Stir in apple slices until all slices are covered with browned butter. Sprinkle 2 T turbinado sugar over apples, and continue to saute, stirring occasionally, until apples are softened and most of the liquid has evaporated. Set aside. Do not cook the apples to the point the fall apart.
3. In a medium bowl, stir together flour, baking soda, cinnamon, cloves, allspice, ginger and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment, cream butter and sugar till fluffy. Beat in two eggs. Beat in lemon zest, ginger, molasses, rum, and vanilla extract. (The mixture will look curdled. It’s OK.)
5. Stir in the flour mixture a little at a time, mixing after each addition so the batter is thick and smooth. Fold in the milk and yogurt until batter is smooth and thoroughly combined.
6. Scrape half the batter into the prepared springform pan. Cover with apple slices (spread evenly and flatten slightly), and spread the other half of the batter over the apples. Smooth top with spatula. Place walnut halves on the top of the cake, and sprinkle the remaining 2 tablespoons of turbinado sugar over the top of the cake.
7. Bake for 50-60 minutes, or until the top of the cake is golden brown and a tester inserted into the center comes out clean. The cake may slightly pull away from the sides of the pan.
8. Transfer to a cooling rack. Run a knife along the edges of the cake to loosen it completely from the sides of the pan. Open the ring and remove it. If you want to remove the cake from the base of the springform pan, wait until it has cooled completely, then slide a long thin spatula between the cake and the base. Use a large spatula to then move it to a serving plate.
9. Serve as is or with a scoop of vanilla ice cream or a blob of barely sweetened softly whipped cream.
Per Serving: 302 Calories; 12g Fat (36.9% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 139mg Sodium.

Three years ago: Brandied Apricot Bars (an adult cookie, and a favorite of my friend Cherrie . . . I gave her a batch for her birthday one year)

Posted in Veggies/sides, on January 8th, 2011.

sugar snaps corn bacon

Have you learned, yet, to trust me when I tell you you HAVE to make this?  There’s nothing else to do, but MAKE IT! Okay? There’s not much that’s unusual – it must be the bacon that brings it all together and make it taste so sensational. This reminds me a lot of the calabacitas I make, a kind of Southwestern zucchini and corn hash.

This one has onion, sugar snap peas, corn, Dijon, brown sugar, bacon and fresh chives in it. I’ve always liked sugar snaps sautéed in the frying pan – leaving them still slightly chewy/crispy  – this one with more than a hint of the bacon. I could have eaten an entire plate of this and made it my dinner – at the cooking class with Diane Phillips that was my portion, and I nearly licked the plate.

I made this a few days ago, using red onion and using much less bacon (4 slices rather than 12). I didn’t have any chives, so just didn’t substitute. The second picture is that version. Equally delicious and really quite easy.

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Corn, Sugar Snap Pea and Bacon Saute

Recipe By: Diane Phillips, cookbook author, Dec. 2010
Serving Size: 8

12 slices bacon — cut in 1/2″ dice
1 cup onion — finely chopped
1 1/2 pounds sugar snap peas
4 cups corn — (fresh or frozen & defrosted)
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon freshly ground black pepper
1/4 cup fresh chives — minced

1. In a large skillet, cook the bacon until it is crisp; remove to paper towels to drain.
2. Skim off all but 3 T. of fat, then saute the onion for 3 minutes, until it begins to soften, then add peas and saute for 3-4 more minutes, until the peas begin to turn bright green and glossy.
3. Add the corn, mustard, sugar and pepper and toss to combine. Cook for another 3-5 minutes until the corn is cooked through. (It can be made ahead to this point, cooled, covered and refrigerated – reheat in a skillet before serving.)
5. Serve the saute in a large serving bowl garnished with the reserved crumbled bacon and minced chives.
Per Serving: 172 Calories; 6g Fat (28.6% calories from fat); 8g Protein; 24g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 193mg Sodium.

A year ago: Chicken Posole
Two years ago: Ground Beef Moussaka
Three years ago: Creamy Leek Soup

Posted in Uncategorized, on January 7th, 2011.

The last couple of years I’ve done a recap, in early January, of the best recipes I posted during the last year. Here’s the 2010 group:

choc_chip_cookies_adapted_silver_moon

Chocolate Chip Cookies Adapted from Silver Moon Bakery – if I were to put this list in a rank order, I suppose this would have to be first – only because I’ve made these cookies about 6-8 times in the last year. They’re taller than most chocolate chip cookies. They’re crunchy and crisp, just the way I like them. I changed the recipe just a smidgen.

lemon_harvest_grain_salad

Meyer Lemon Grains Salad with Asparagus & Almonds – I probably made this salad 3 or 4 times last  year. Ever so good. So tasty with the lemon juice. But then, I love lemon juice and lemon flavoring in just about anything.

meringue_cookie_parfaits

Mixed Berry Meringue Parfaits – this are very similar to a dish called Eton Mess (from Eton in England). This one is SO easy – as long as you have some ice cream, some meringue cookies (from Trader Joe’s), some whipped cream and fresh berries, you can make this treat anytime. This is also a very nice company dessert. So easy to make (at the last minute, though). Idea when fresh berries are in season.

salmon_maple_syrup_soy_saladSalmon Steaks with Soy and Maple Glaze – Oh so very delicious. An easy entrée, and full of flavor too. Surely I must have made this 3 or 4 times last year, even for guests. You know when you read a recipe and think because it’s just so easy , it might not be “fancy” enough for guests? Not so with this recipe. It’s very colorful with the maple glaze (gets nice and crunchy) and the pile of freshly chopped green onions.

brussels_sprouts_brandy_cranberries

Brussels Sprouts with Brandy, Orange and Dried Cranberries – if you ever thought you didn’t like Brussels Sprouts, this might change your mind. They’re easy and SO good.

country_captain_chicken

Country Captain Chicken – I was never a big fan of Country Captain until I made it this way. As I recall it’s a Cook’s Illustrated, or an America’s Test Kitchen recipe. Even good for guests. It’s not all that different than other Country Captain recipes, but there’s a definite flavor punch.

marinated_tomatoesMarinated Tomatoes – who would think that letting tomatoes veg out in a marinade would make such a difference. These are just wonderful – in the summer – when you can buy really good tasty tomatoes. Make ahead, great for guests. Easy too. It uses a whole bunch of fresh herbs (mostly I have them in my summer herb garden) which just pushes the flavor off the charts. Looks pretty too.

maida_heaters_86_proof_choc_cakeMaida Heatter’s 86-Proof Chocolate Cake – oh my gracious goodness is this ever wonderful. Definitely an adult (beverage) cake since it has bourbon in it – a lot, actually. Worth every single calorie. Hard to figure out exactly what’s in there unless someone tells you. You know it’s alcohol, though. I think I served it with a mound of whipped cream flavored with a bit more bourbon, too.

saffron_basmati_riceSaffron Basmati Rice – I fell in love with this when I made this rice. It has relatively simple ingredients (including canned coconut milk, which I had in my pantry). Fortunately, the only time I’ve made this,I made a big batch and froze several packets of it for later. We’ve enjoyed every single leftover there was. A huge favorite for me. I made this recently so haven’t had a chance to make it a second time. Yet.

indian_rice_pudding

Aarti’s Indian Rice Pudding – do you watch Aarti’s show on the Food Network? Very fun. Have enjoyed every one of her recipes I’ve tried, this one included. Love the coconut milk, and the great basmati flavor. It’s made with whole milk, which I don’t keep on hand, but it was worth the trip to the market.

irish_soda_bread_orange_zest

Irish Soda Bread with Orange Zest and Currants – over the years I’ve made plenty of soda bread. And they were always “okay,” but never off the charts. Until this one. It’s an Ina Garten recipe, and is so good I could almost make a meal of it, warm from the oven with a bowl of butter alongside. It is best served the day you make it, but was still good the next day too. I made it for Easter dinner and have made it a couple of times since.

vegetable_coconut_curry

Vegetable Coconut Curry – As I look at that picture, I’m craving this curry. Meatless. Just chock full of good things for you, and so tasty you don’t even miss the protein. It has everything but the kitchen sink in the mixture, all healthy for you kind of ingredients. Even grapes.

orzo_dried_cherry_side_dishOrzo, Dried Cherries and Almonds – if you ever wanted to serve a different kind of pasta side dish, this would be one of those! Really tasty. Great with pork, chicken or fish. It has a sweet tinge from the dried cherries, so it wouldn’t go with anything except a relatively plain protein. Like grilled pork tenderloin, or a grilled chicken. Don’t serve it with an entree that has a sauce. It would take away from the flavor of the side dish.

welsh_cakes_stack

Welsh Cakes (like flattened scones) – oh my goodness are these ever good. I tried several recipes, then one of my readers, Toni-Anne, from England, told me about her recipe, which she kindly shared with me. She grew up in Wales, and had a recipe from the 1980s that was just like what I remembered when we tried these, in Wales, last summer. I was on a mission – big time – to find just the right combination. This is it.

tomato_sauce_and_butter_pasta

Tomato and Butter Sauce for Pasta – this may not look like much, and if you don’t add the full amount of butter to this, it probably wouldn’t taste like much either. As our friend Bud says: Fat is the sled on which flavor rides. Yup. A meatless dish, very satisfying. Butter, butter and butter.

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