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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 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!

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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.

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.

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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.

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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.

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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

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