Get new posts by email:

Archives

Currently Reading

Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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

BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in easy, Salads, on January 6th, 2011.

prosciutto melon mint

Ages ago I went to a cooking class where this recipe was presented. I’d have never thought to combine melon with prosciutto. It was delicious! You do want to combine two different colors of melon, and you do need fresh mint. Then you add in slivers of prosciutto (from a small, 4-ounce package), crack fresh pepper all over it, sprinkle mint on top, and you’re done.

Diane Phillips said you can make up everything ahead – just keep all items separate, then combine them just before serving. Cinchy easy, really. Very refreshing. The salt in the prosciutto adds a nice counterpoint to the fresh melon.

printer-friendly PDF

Melon with Prosciutto, Mint, Fresh Cracked Pepper and Prosciutto

Recipe By: Diane Phillips, cookbook author, 12/2010
Serving Size: 8
NOTES: All the ingredients can be prepared ahead (kept in separate containers) and combined at the last minute. You can use any combination of orange and green melons.

1 1/2 pounds cantaloupe — bite-sized chunks
1 1/2 pounds honeydew melon — bite-sized chunks
1/4 pound prosciutto — slivered (use imported brand, NOT domestic)
1/2 cup fresh mint — finely chopped (can use fresh oregano also)
1 teaspoon fresh ground black pepper

1. Prepare the melon pieces and combine in a large bowl.
2. Prepare the prosciutto and mint, and add to the melon then sprinkle top with cracked pepper. Taste it and add more pepper if needed.
Per Serving: 60 Calories; 1g Fat (19.8% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 392mg Sodium.

A  year ago: GF Pear Crisp
Two years ago: Shrimp and Shellfish Chowder

Posted in Appetizers, on January 4th, 2011.

lamb pizette

A couple of weeks ago I went to a cooking class with Tarla Fallgatter. One of the dishes she made (the subject was holiday entertaining) were these cute mini lamb pizzas. Tarla is so clever about creating easy entertaining things that you can partially make ahead.

ground_lamb_pizettesShe used a Trader Joe’s product – called mini pitas. They’re about 2 inches across, and come in a package. You just pull them apart, and split each whole pita in half. Those halves are brushed with olive oil and baked until crisp. Meanwhile you mix up the raw ground lamb mixture (fresh mint, cumin, cinnamon, pine nuts, eggs, seasonings, and the lamb). You spread a very small amount on each pizzette and bake in a hot oven for about 8 minutes. While they’re baking, you mix up some Greek (thickened) yogurt along with some basil oil or chile oil and more fresh mint, and that gets dolloped on top of each pizzette. Serve them immediately while they’re hot. If you really like the chile oil, you can put a tiny drizzle more on top of each pizzette.

The meat mixture can be made ahead and refrigerated several hours. The pita rounds can be crisped up ahead. Then it’s just a matter of assembling, baking and adding the yogurt garnish. If you wanted to, this could easily be a dinner meal – just add a nice salad on the side. I’d probably use arugula in it. You could also make this in a larger size (pita) and pile a colorful green salad (dressed with a Greek oil/vinegar combo) and make that dinner.

printer-friendly PDF

Lamb Pizzettes

Recipe By: From Tarla Fallgatter, cooking instructor, Dec. 2010
Serving Size: 15

Olive oil for brushing
15 whole mini-2-inch pita breads — separated into two rounds
2 tablespoons fresh mint
1 whole scallion — finely chopped
3/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons pine nuts — toasted
1/2 large egg
Salt and freshly ground black pepper
1/2 pound ground lamb
1/2 cup fat-free Greek yogurt
3/4 teaspoon fresh basil — (or use chile oil for drizzling on top)

1. Preheat oven to 425°.
2. Brush large baking sheet with olive oil. Arrange the pitas cut side up on baking sheets and brush with olive oil. Bake until lightly toasted and crisp – 8-10 minutes.
3. Meanwhile, in a bowl combine 1 T. mint with scallion, cumin, cinnamon, pine nuts, eg, salt and pepper. Add lamb and knead until combined. Spread each pita with slightly rounded teaspoon of meat mixture and bake about 8 minutes until lamb is cooked through.
4. In a small bowl mix yogurt with basil or chile oil and remaining tablespoon of mint and season with salt and pepper. Spoon dollops of yogurt onto the pizettes and garnish with a drop of basil or chile oil. Serve immediately (while they’re hot).
Per Serving: 57 Calories; 4g Fat (68.7% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 15mg Sodium.

A year ago: Chicken, Arugula, Corn and Parmesan Salad
Two years ago: Alabama White Sauce (mostly a sauce for chicken)
Three years ago: Thai Chicken Chile Soup

Posted in Travel, on January 2nd, 2011.

queenstown_view1

Our last stop on our 28-day journey to Down Under, was a few nights in Queenstown. It’s a quaint little town, right on the side of a magnificent lake. The town was easily accessible because the hotel was a block of two away. There were a few stores, numerous restaurants, and views of the lake from nearly every location.

queenstown_lake_view

This will be my last post about our trip. I hope all of you have enjoyed being armchair travelers to see Australia and New Zealand through my lens. We flew from Queenstown to Auckland, on the north island, and boarded a big jet for a 12 1/2 hour flight home.

Just after we got here my DH had his heart attack and subsequent bypass surgery. He’s recovering well, thank goodness. He still doesn’t have his energy back completely, but it improves almost every day. He’s driving, back to cooking breakfast, washing dishes and doing my grocery shopping for me (he wants to – it’s not because I make him do it!). He’s definitely on the mend!

Posted in Appetizers, on January 1st, 2011.

sweet_potato_biscuits_sandwiches

Oooh, these were so good, and so cute. And really quite easy too. They’re like tiny sliders (or smaller) in size – they’re about two bites total. You bake the sweet potato biscuits, even a day ahead if time is of an essence, then pull out some ready-made prosciutto slices. You use some spicy hot mustard on the bottom of each cut half, and a cranberry mixture on the top half. Put them together and you’re done. This recipe came from a cooking class with Tarla Fallgatter.

If, in fact, you make them using this combination of prosciutto (which is an air-dried ham), you can make them one, or two, or even three hours ahead of time. Just cover with plastic wrap. There’s nothing in this that would cause immediate bacteria growth. Don’t refrigerate it – it would stale the nice, tender biscuits. If you bake the biscuits the day before – just store them airtight. Don’t refrigerate them, either.

These don’t require very much prosciutto. The biscuit recipe makes 24, and a small 6 ounce package of prosciutto is ample to divide between all 24 biscuits. You may want to sample one to make sure you’re using sufficient hot/sweet mustard, and enough of the cranberry.

My suggestion: IF you have some cranberry sauce leftover from the holidays, or some cranberry relish, you could probably substitute that for this sweet cranberry compote or chutney version. If so, that should be added to the biscuits just before serving. A chutney or this compote contains quite a bit of sugar, which will retard bacteria growth. Regular cranberry sauce or relish wouldn’t qualify on that regard. In either case, any of them would be very tasty! If you decide not to make these right not, buy a bag of cranberries so you can make them when you DO want to.

printer-friendly PDF

Sweet Potato Biscuits with Prosciutto and Cranberry Compote

Recipe By: From Tarla Fallgatter, cooking instructor, Dec. 2010
Serving Size: 12 (makes 24)
NOTES: Biscuits are very tender and light. Biscuits may be made one day ahead (do not refrigerate them). Complete the sandwiches several hours ahead – cover with plastic wrap and leave out at room temp.

1 3/4 pounds sweet potatoes — red-skinned, peeled, 1/2 inch cubes
1 3/4 cups all-purpose flour
1 tablespoon brown sugar — packed
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 pinch cayenne
4 ounces unsalted butter — chilled, in 1/2 inch cubes
2 tablespoons melted butter
1/2 cup buttermilk
CRANBERRY COMPOTE:
2 cups fresh cranberries
1 cup maple syrup — use real maple syrup
2/3 cup dried cranberries
1/2 cup brown sugar — packed
ADDITIONS:
6 ounces prosciutto — or black forest ham
1/4 cup spicy hot and sweet mustard — (quantity is an estimate)
1 cup arugula leaves — (quantity is an estimate)

1. Cook the sweet potatoes in a pan of boiling, salted water until tender. Drain, cool and mash.
2. Preheat oven to 425°.
3. Place flour, brown sugar, baking powder, salt, soda and cayenne in owl of food processor. Add cold butter and pulse in. Whisk yams and buttermilk together and pulse into flour mixture. Turn dough out onto floured surface and pat into 1-inch thick round. Using a 1 1/2-inch round cutter, cut out biscuits (should have 24 total). Arrange on a cookie sheet (without sides – don’t use a jelly roll pan), brush with melted butter and bake until puffed and golden on top, about 20 minutes. Cool slightly, then remove to a rack to cool completely.
4. Cut each biscuit in half horizontally, spread cranberry compote on top half and mustard on the bottom half. Fill with sliced prosciutto and arugula.
5. CRANBERRY COMPOTE: Combine all ingredients in a heavy pan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Reduce heat to medium and simmer until berries pop – about 4 minutes. Cover and chill. Makes about 2 1/2 cups.
Per Serving: 341 Calories; 12g Fat (30.3% calories from fat); 8g Protein; 53g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 825mg Sodium.

A year ago: The Future of Food
Two years ago: My cousin Gary’s Turkey Chili

Posted in Soups, Veggies/sides, on December 30th, 2010.

mums_everyday_red_lentils

You know, of course, that lentils are a wonderful nutritious legume? Actually, they’re a pulse, but pulses are part of the legume family. They contain about 25% protein, so they’re certainly healthy!

After our fantastic Indian meal in Christchurch, New Zealand in mid-November, I’ve been on an Indian food kick. Can’t seem to get enough of it. I’ve made this red lentil curry, and a black lentil curry too, a cauliflower curry soup, and Indian rice pudding. My DH finally said to me last night, could we have some regular American food? Okay, honey. Maybe. Perhaps I’ll have to go out for Indian food to get my fill of it.

lentil_spicesAfter watching Aarti Sequeira on the Food Network make this, I needed to do it myself. And it’s delicious with the different flavorings in it. (Far right: the spices – turmeric, paprika, cumin seeds and black mustard seeds.) Do be careful about adding too much heat, though – I used more ginger and a whole jalapeno. I shouldn’t have, as it was too warm. So I’ve had to dilute it with chicken broth and make a soup-like mixture instead. My friend Kunda suggested I add some yogurt to it – that always tames heat, especially if it’s dolloped on top, to eat with each bite. This could be a main dish with some bread and a salad. Or, as I suggested earlier, add more liquid and make it into a soup. Or, serve it as a side dish to a grilled meat, perhaps? With the leftover of this one I added some fat-free half and half, some chicken paste (concentrate), and a whole bunch of baby green beans cut up into small pieces. Made a wonderful soup on a cold day.

printer-friendly PDF

Aarti’s Mum’s Everyday Red Lentils

Recipe By: Aarti Sequiera, Food Network, Dec. 2010
Serving Size: 4

Lentils (Dal):
1 cup red lentils — masoor dal, picked through for stones
2 cups water
1 onion — diced
4 cloves garlic — thinly sliced
1 piece ginger — (1/2-inch) peeled and minced
2 medium tomatoes — diced [I used a 15 ounce can]
1 small serrano pepper — sliced in 1/2, optional [or use half a jalapeno]
Tempering oil (bagaar):
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon turmeric — rounded
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 Handful fresh cilantro leaves

1. Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
2. In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. Do not add salt YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
3. Whisk the lentils, releasing their natural starch, and mash some so the mixture becomes thick. Add salt, to taste.
4. Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
5. In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don’t get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little – that’s the blooming and it’s exactly what you want. Don’t let them burn. The mixture should bloom for about 30 seconds, no more.
6. Pour the oil mixture into the lentils, standing back so you don’t get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
Per Serving: 230 Calories; 4g Fat (16.7% calories from fat); 15g Protein; 35g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 17mg Sodium.

A year ago: Wensleydale cheese with cranberries
Two years ago: Chocolate Citrus Almond Torte GF

Posted in Desserts, on December 30th, 2010.

indian_rice_pudding

Last summer, every week I watched the Next Food Network Star, and from the very first show, when there were 12 or more candidates, I thought Aarti Sequeira had what it would take to win. I rooted for her from day one. And sure enough, she won, and now she has her own Food Network show, Aarti Party. I Tivo it every time it’s on (don’t you just love the new DVRs when all you have to do is set it up once and it forever records all new shows?). And I’ve made several of her recipes too. Her cooking schtick is comfortable American food with an Indian twist. At least that’s how I see it.

Anyway, after her first few shows ( her first “season,” she’s back on with more shows. And when she made Indian-style rice pudding using basmati rice, I knew I had to try it. All I had to buy was whole milk. I thought I had some pistachio nuts, but when I was ready to add them I   found none in the freezer. So the pudding doesn’t look quite as pretty as hers. Pistachios are on my grocery list now. What makes this pudding Indian is the addition of cardamom spice, rosewater (instead of vanilla) and pistachios.

The pudding is easy enough to make – you simmer the rice in whole milk with ground cardamom for about 45 minutes or so.

Caution:

use a larger pot than you think you need as simmering milk has a tendency to balloon over the edge of a moderate sized pan.

The milk reduces down, concentrating its richness. After it’s cooked you add the sugar and some rosewater (or vanilla). I’d have added the pistachios then (some in the pudding, more for garnish) if I’d had them.

The taste? Really unctuous. Rich. Smooth. Still a little tiny bit of tooth to the rice, even after that much cooking. I definitely didn’t want to over cook the rice. I like basmati rice as a rice pudding type. It’s a long-grained rice and retains a nice crunch, I think. Will I make this again? Definitely. Maybe it’s not quite up to my very favorite rice pudding, but it’s pretty close!

printer-friendly PDF

Aarti’s Indian Rice Pudding

Recipe By : Aarti Sequeira, Food Network, Dec. 2010
Serving Size: 6

1/2 cup basmati rice
6 cups whole milk
1 teaspoon ground cardamom
1/2 cup sugar — [I used Splenda]
1 teaspoon rosewater — or 1 teaspoon vanilla extract
3 tablespoons pistachio nuts — minced unsalted, plus extra for garnish (or almonds)

1. In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
2. Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
3. Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.
Per  Serving: 290 Calories; 10g Fat (32.0% calories from fat); 10g Protein; 40g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 130mg Sodium.

Posted in Cookies, on December 29th, 2010.

new_zealand_mountain_ranges

Do you remember me mentioning that the scenery in New Zealand was just beyond words? The mountains, the streams, the rivers, the snow, the peaks, the green pastures. All of it. Every day, every hour, it seemed like. It was cool while we were there, just warm enough in the daytime in the sunshine and cool at night.  Of course, we were there during a really long spell of good weather, and I don’t suppose it’s that way all winter. Or even all summer, although New Zealand is known to have lovely summers. Not too hot, they say.

We drove through the Otago Valley in our travels, and the pictures up top came from there. It was just stunningly beautiful.

nz_food_anzac_biscuits

Clockwise from top left: Ginger Beer, a very popular soft drink in both Australia and New Zealand, with a lot more zip to it than ginger ale; ANZAC biscuits (cookies); freshly made apricot ice cream cone; and a sumptuous BLT.

Our guide, Marilyn, was born and raised in New Zealand. Not far from where most of these pictures were taken. Once she went away to college (in Sydney) she never returned and continues to live in Sydney. But she is still a Kiwi at heart, and uses a NZ passport. We had the opportunity to meet her mother, father and sister while we stopped briefly in one of the small towns for lunch and some shopping. And her sister Colleen made us some biscuits (cookies) for our afternoon journey. And she shared the recipe too (below). I haven’t yet made these, but I’ll tell you, they were gosh-darned good. Very crispy and chewy at the same time. ANZAC means Australian New Zealand Army Corps.  According to Colleen: During WWI the wives, mothers and girlfriends of NZ soldiers were concerned for the nutritional value of the food being supplied to their men. They came up with this recipe – a biscuit (cookie) with all the nutritional value possible. The basis was a Scottish recipe using rolled oats, flour, sugar, butter, golden syrup and coconut. Eggs were too scarce to be included but these cookies kept well when packed into airtight tins and were thus shipped to soldiers.

imageOne of the ingredients called for in this recipe is golden syrup. That’s not a normal ingredient we Americans know much about. Perhaps you’ve seen it in the imported food section in your local supermarket.

In appearance it looks something like Karo (corn) syrup, but it’s NOT Karo syrup, and do NOT substitute. It’s a more flavorful kind of sugar syrup – maybe in between Karo and molasses. If you can’t find Lyle’s Golden Syrup anywhere, do substitute light molasses.

Golden syrup isn’t something I have on my pantry shelf, but I know a market where I can buy it, so I’ll be doing that sometime soon.

printer-friendly PDF

ANZAC Biscuits

Recipe By: From Colleen, our Australian guide Marilyn’s sister
Serving Size: 36

4 ounces butter
1 cup all-purpose flour
1 cup rolled oats
1 1/2 teaspoons baking soda
2 tablespoons golden syrup — Lyle’s (imported) or light molasses (not Karo syrup)
1 cup sugar
1/4 cup coconut
1/4 cup boiling water
1. Gently melt butter and syrup together.

2. Mix together dry ingredients. Dissolve soda in boiling water, then add to butter mixture and pour immediately into dry ingredients.
3. Place heaped teaspoons on greased baking sheets, leaving room for spreading.
4. Bake at 350° (180°C) for 15-20 minutes or until rich brown color. Remove from oven and leave on racks until cookie has cooled and is crisp.
Per Serving: 71 Calories; 3g Fat (36.5% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 80mg Sodium.

A year ago: Chicken with Sage and Pesto
Two years ago: Yams, Carrots and Ginger

Posted in Travel, on December 28th, 2010.

farm_stay_hinds_views

Part of the visit to New Zealand, when you go on an OAT tour, is an overnight visit with a local family. The top and bottom photos above are views from the home of the family we stayed with in the town of Fairlie. The family run a cattle, sheep, deer and hind (a cross between a deer and an elk) farm – all the animals raised for the meat. I went online to read a bit about this cross-breed, the hind, and found this: In New Zealand, where deer have been introduced, there are hybrid zones between Red Deer and North American Wapiti populations and also between Red Deer and Sika Deer populations. In New Zealand Red Deer have been artificially hybridized with Pere David Deer in order to create a farmed deer which gives birth in spring. The initial hybrids were created by artificial insemination and back-crossed to Red Deer.

farm_stay_dinner_collage

Jenny (wife and mom) made us a lovely dinner – appetizers with a delicious chutney/relish, lamb chops (of course, this is lamb country – we love lamb!), several veggies, salad and a trifle for dessert. It was a treat to have a home-cooked meal after all the weeks of eating out morning, noon and night. We took a bottle of wine along and shared that with Jenny and Wayne (father and dad).

Picnik collage

For breakfast we had a huge spread – I had poached eggs on toast with bacon (New Zealand style bacon – we eat streaky bacon here in the U.S. – theirs is almost all meat, and maybe a bit more salty).

There’s a photo of the family – from left to right: George, Wayne, Henry and Jenny.

And lastly, there’s Henry’s breakfast plate – he likes his poached eggs sprinkled with ample shots of Worcestershire sauce. It doesn’t sound at all appealing to me, but it’s common down under, apparently!

We had a very nice visit with this family. Wayne took us on a lengthy drive around to many of the paddocks full of the different animals. All of their land is surrounded in mountains in those top photographs. Breathtakingly beautiful.

We particularly thank the family for inviting us into their home, and allowing us to share a lovely meal with them and a comfy bed as well. I promised I’d send them an email when this post went up. They’re in the middle of summer there now. It was very pleasant the day we were there.

Posted in Travel, on December 27th, 2010.

shotover_jet_boat_wave

Near Queenstown, New Zealand, there’s a very fun ride, the Shotover Jet. A very zippy boat that goes up and down a small portion of the river. Everyone in our group went along – our guide, Marilyn, took the photos for me, as they wouldn’t let me take my larger DSLR camera on the ride. It’s a darned good thing, too, since on the very last spin we did, thanks to the intrepid boat driver, Dave and I (we’re in the front row, I’m sitting there on the right edge, waving) got absolutely soaked. We took a huge wave right over our heads – we were the only passengers to get soaked. It was about 30 seconds after this above picture was taken.

But meanwhile, we went up the river, through narrow channels. It was great fun.

shotover_bridge

We went up that river, there, about 1/2 mile or so, darting here and there.

shotover_jet_boat_twirl

The driver did the very last spin right in front of the loading area. Adrenaline. G-forces. Fun. Wet.

Posted in Appetizers, easy, on December 26th, 2010.

appet ccake whole

This probably looks really complicated. It’s not. It’s easy, actually, although you do have to mix up and bake the cheesecake in a springform pan. The toppings are ready-made pestos (sun dried tomato and the regular basil types) with some nuts (those are hazelnuts you see, pine nuts would be fine). The ingredients in the cheesecake are readily available.

appetizer cheesecake slice

It can be served on a platter and guests can use a small knife to spread the mixture onto crackers, or it can be served as a first course. No one in my circle of friends does a sit-down first course, so I’d opt for the self-serve version. The crackers you see here at the Trader Joe’s pita bites. They’re awfully good, and perfect for this dish.

The cheesecake is cream cheese, ricotta, goat cheese, eggs and sour cream. That’s absolutely IT. It’s baked for about 25 minutes, and we had it served to us warm, at the cooking class with Tarla Fallgatter.

The other nice thing about this appetizer is that it can be made a day ahead. I always like to find things that are make-ahead, don’t you? You bake, cool, and chill, then pull it out an hour before serving and add the toppings. If you don’t like pesto, use tapenade, or even grilled bell peppers and pine nuts.

If you’d like to do something different, drizzle the top with a little bit of honey. The cheesecake has a very light texture – it’s not like a dessert cheesecake at all. Do try this one.

printer-friendly PDF

Pesto-Topped Appetizer Cheesecake

Recipe By: From Tarla Fallgatter, cooking instructor, Dec. 2010
Serving Size: 12
NOTES: This can be made ahead (one day only). Tarla served this warm (wonderful) – but if you’ve chilled it overnight, let sit out for an hour, then add the toppings. You can make this in a smaller springform – Tarla’s original recipe called for an 8-inch (bake 45 minutes or so), and she also uses a small 6-inch one too, which makes the appetizer very thick. You can also chop nuts to put on the bottom of the appetizer too, if desired.

11 ounces cream cheese — room temp
3/4 cup ricotta cheese
8 ounces goat cheese — (or Boursin)
3 whole eggs — room temp
1/2 cup sour cream
TOPPINGS:
pesto genovese (ready made), about 1/3 cup pesto sun dried tomato (ready made), about 1/3 cup
1/3 cup pine nuts — toasted (or hazelnuts)
8 ounces crackers — TJ’s pita bites, preferably

1. Preheat oven to 350°. Butter a 9-inch springform pan.
2. In a food processor fitted with the metal blade, process cream cheese, ricotta and goat cheese until well blended, scraping sides. Pulse in eggs until thoroughly incorporated. Add sour cream and process until well blended. Pour into springform pan.
3. Bake for about 25 minutes, or until top is puffed and golden; the middle will still jiggle. The top will have a kind of spiderweb of little cracks – which means it’s done. Remove to a rack to cool.
4. As close to serving time as possible, remove sides of springform. Spread the two pesto types (decoratively in wide stripes) on top and add pine nuts. You can also drizzle the top with a little bit of honey.
Per Serving: 345 Calories; 25g Fat (65.3% calories from fat); 14g Protein; 16g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 424mg Sodium.

A year ago: Yellow Crookneck Casserole
Two years ago: Schnecken Rolls

Related Posts Plugin for WordPress, Blogger...