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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 Miscellaneous, on October 2nd, 2010.

This recipe has been part of my repertoire for so long I don’t even remember where I got it. When our kids were growing up, often on Sunday evenings we’d barbecue a big hunk of top sirloin – about 2+ pounds worth. Dave was the maestro at the grill and brought it, sizzling on a big, long white platter, into the dining room with a moderate amount of ceremony.

Dave loved telling stories to our kids about Sunday family dinners when he was growing up, and much to his grandmother’s consternation, his grandfather would throw slices of bread from one end of the table to the other. Far more interesting than passing a bowl or plate, he must have figured. Frisbees weren’t invented yet when this took place, but the stories were passed down through the family about Grandpa’s spinning the bread from where he sat at the head of his dinner table to whoever was requesting a slice. He preferred to sail the bread to the opposite end and let those people pass them on. Family sagas are made of this.  And although our dining table wasn’t as long as Dave recalls his grandmother’s was, Dave has been known to toss a biscuit or a roll – much to my consternation and warnings. Everybody laughs – and still laughs when Dave brings it up. My embarrassment was if anyone else was visiting (friends of ours, or friends of our kids) to think that’s the way we behaved at our daily dinner table.  My job as a mother was to instill decorum at the dinner table and teach our kids good manners. They’ll likely not remember my words of wisdom, but they’ll surely remember their Dad throwing a biscuit. Ah well, throw propriety out the door. Laugh and have fun, right?

Dave enjoyed cutting off the serving-sized hunks of the steak and putting them onto the plates stacked at his place at the head of the table. And when we were done with all the steak – it always got eaten in full – our daughter Dana wanted the juice – blood – that was pooling on the white platter – that was her favorite part. I think she still craves that part of any steak dinner at her house.

Usually I’d make baked potatoes because we all liked them. Once in awhile I’d make twice-baked potatoes, if I had the time. But this topping combines all the good stuff you like to have in a sour cream and butter topping (for baked potatoes) and puts it all in one bowl. And makes it easier for passing around the table. There’s nothing more to it than sour cream, butter, green onions (with a bit of preparation to them) and salt and pepper.

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Posted in easy, Fish, on September 30th, 2010.

What to make for dinner? Seems like I wait until about 2:00 in the afternoon (assuming I don’t have something leftover or have planned something that needs to cook for awhile) to decide what we’re going to eat. This time I pulled out two pouches of (frozen) fillet of sole. Sure enough, I had a recipe that called for coconut milk (check – I’d used part of a can in another dish last week). Carrots (check). Fresh fennel (check). Fresh ginger (check). Cilantro (check). Even had kaffir lime leaves in the freezer (check). And garlic, shallots, Madras curry powder. The original recipe called for mahi-mahi, but I had sole instead. And the dish took no time at all to put together. I also had the Balinese yellow rice leftover from a few days ago. Hooray. Dinner in 30 minutes or less.

The recipe came from a 2007 article in Food and Wine magazine, all about Padma Lakshmi’s cooking. Padma is a model, an actress, and a cookbook author from India. The recipe here is straightforward and easy. If you like Indian flavors and have all the ingredients (you could probably use chicken instead of fish, or other types of fish for that matter), it takes a short time to get dinner on the table. It was really good. And very quick.

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Coconut Curry Fish Stew with Carrots and Fennel

Recipe By: Adapted from Padma Lakshmi (in an old Food & Wine magazine)
Serving Size: 4
NOTES: Make Ahead: The coconut-curry broth can be kept at room temperature for up to 4 hours. Serve as a soup, or with some rice underneath. Padma always makes extra portions of this so she can reheat it the next day and eat it over noodles.

24 ounces mahi-mahi filets — or fillet of sole (4 large pieces)
1/4 cup fresh lemon juice Salt
1/4 cup vegetable oil
4 whole garlic cloves — peeled
2 large shallots — thinly sliced (1 cup)
4 small red chili flakes — (dried)
6 whole fresh curry leaves — (optional)
1 tablespoon minced fresh ginger
4 whole kaffir lime leaves — (optional)
1/2 large fennel bulb — halved, cored and cut into 1-inch pieces (4 cups)
2 cups carrots — cut into 1-inch pieces
1/2 teaspoon Madras curry powder
15 fluid ounces coconut milk — unsweetened
1/2 cup chicken broth
1/2 cup cilantro — chopped, for garnish
1/2 cup green beans — chopped in 1-inch pieces (optional)

1. Put the mahi-mahi fillets in a large, shallow dish. Pour the lemon juice over the fish and season lightly with salt. Cover and refrigerate for 30 minutes.
2. In a very large enameled cast-iron casserole, heat the oil. Add the garlic cloves and cook over moderately high heat until sizzling, about 2 minutes. Add the shallots and cook over moderate heat, stirring until softened, about 3 minutes. Add the chiles and curry leaves and cook for 2 minutes. Add the ginger and lime leaves and cook for 2 minutes. Add the fennel, carrots and curry powder and season lightly with salt. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the green beans and coconut milk and bring to a boil. Cover and cook over low heat, stirring a few times, until the carrots and green beans are tender, about 10 minutes.
3. Add the mahi-mahi and any accumulated juices to the casserole, nestling the fish into the stew. Cover and simmer over low heat, shifting the fish a few times, until it is just cooked, about 15 minutes (less time if using sole, as it’s much thinner). Transfer the fillets to a large, deep platter. Pour the sauce over and around the fish. Garnish with the cilantro and serve.
Per Serving: 605 Calories; 43g Fat (62.0% calories from fat); 38g Protein; 22g Carbohydrate; 6g Dietary Fiber; 82mg Cholesterol; 299mg Sodium.

Posted in Chicken, on September 28th, 2010.

Usually here in Southern California in mid- to late September we’re still lingering under hot and humid summer temps. Not so this year. We’ve had a 2-week cool spell where temps maybe get into the low 80’s and always down to the mid-50’s at night. Makes for very comfortable sleeping. And pleasant evenings on our patio.

Leeks are something I usually associate with Fall and Winter, but this recipe just appealed to me, maybe because of the cooler temps. I was deciding what to make for our friends Gloria and Grant, who are undergoing a kitchen remodel at the moment, and they really needed a break from the ho-hum food Gloria can make in a microwave.

This recipe is really VERY easy, although there are several steps to it. I don’t want to mislead you – it’s not something you can put together in 5 minutes. But definitely in 30. There are 4 components to this: (1) the leeks;  (2) the sweetened lemon peel; (3) the chicken; and (4) the vinaigrette and toppings. I got everything (except cooking the chicken) ready ahead of time. I cooked the leeks (10 minutes to prep and about 5-6 to cook, yes really). I sugared the lemon peel (5 minutes to prepare and about 3 minutes to cook). I made the vinaigrette (about 5 minutes). I pounded the chicken breasts to a mostly even thickness and chilled them until cooking time (another 5 minutes).

When it was show time, I used the same skillet I used for the leeks (I reheated them in a separate bowl in the microwave so I didn’t have to use another big skillet). The chicken was lightly seasoned with salt and pepper, and just sautéed in the large skillet. Nothing fancy about that part. Be sure to not overcook them (this took about 5 or 7 minutes for me). I cut into one of the breasts to make sure it was done.

Then it was plating time. I had preheated the plates because I didn’t want the dish to get cold from kitchen to table. First the leeks (and the sugared lemon slivers were added to the leeks) went onto the plate in a kind of row. Onto the side of the leeks went the sizzling hot chicken breast, then I spooned the vinaigrette on top and sprinkled it with some toasted walnuts and chopped parsley. Done. I served it with  the onion bloom I posted a few days ago, and I also served it with the Balinese Yellow Rice I made a few days ago. The vinaigrette didn’t stay on the chicken very well, of course, but it tasted wonderful pooled under the rice. I hate how that happens!

The recipe I started with came from a 2009 Food & Wine magazine. I changed it some (I could not find my little jar of preserved lemon, so I used fresh instead and I used rosemary instead of tarragon). We all raved about the wonderful taste of the chicken. I’ll definitely be making that again. Maybe sooner than later. This one’s a keeper.
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Chicken Breasts with Walnuts, Leeks and Candied Lemon

Recipe By: Adapted from a recipe in Food and Wine, March, 2007
Serving Size: 4

1/4 cup extra-virgin olive oil
2 whole leeks — white and tender green parts only, sliced 1 inch thick
Salt
1 tablespoon sugar
2 tablespoons lemon peel — slivered
2 tablespoons white wine vinegar
1 tablespoon chives
2 teaspoons fresh dill — minced
1 teaspoon rosemary — minced
Freshly ground pepper
24 ounces boneless skinless chicken breast halves
1/2 cup walnuts — toasted
1/4 cup Italian parsley — minced, for garnish

1. In a skillet, heat 1 tablespoon of the oil. Add the leeks and a pinch of salt; cook over moderate heat until softened. Add 2 tablespoons of water, cover and cook over low heat for 4 minutes. Remove from the heat.
2. In a small saucepan, combine the sugar with 1 tablespoon of water and simmer over moderate heat until syrupy, 2 minutes. Add the lemon slivers and simmer for 1 minute; add to the leeks and keep warm.
3. In a bowl, whisk the vinegar, chives, dill and rosemary with 2 tablespoons of the olive oil. Season with salt and pepper.
4. In a skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until golden, 3 minutes. Reduce the heat to moderate and cook for 2 minutes longer. Turn the breasts and cook until just white throughout, 4 minutes.
5. Spoon the leeks onto preheated plates. Top with the chicken. Drizzle with the vinaigrette, garnish with the walnuts and Italian parsley and serve.
Per Serving: 446 Calories; 25g Fat (49.5% calories from fat); 44g Protein; 13g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 122mg Sodium.

Posted in Miscellaneous, on September 26th, 2010.

We were having a little farewell gathering with an old group of friends – a gourmet group – that started out trying to be a “healthy” gourmet group. This was a few years ago. After meeting about 3-4 times we threw out the “healthy” part and just went with gourmet group. Anyway, one of the couples, our good friends Sue and Lynn, are moving to Colorado.

What with everyone’s busy summer schedules, we managed to get a date on the calendars just before they left. I said – let’s just do steaks and everybody bring side dishes. I made baked potatoes, but I also wanted to make something for people to put on their steaks. I turned to my favorite, new barbecue cookbooks by Steven Raichlen, and found this compound butter.

Compound
Butter?

It’s just butter with some other ingredients mixed into it (usually herbs).

You know what compound butters are, right? Here’s what Wikipedia has to say about it: A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

?Pictured left, top to bottom: the ingredients (onions, bacon, mustard, butter and black pepper); the bacon and onions cooked through and slightly caramelized; and the soft butter mixed with mustard and pepper.

Once I combined all the ingredients (after the bacon and onion mixture had cooled to room temp) I plopped it in a long log-like pile on plastic wrap, then gently rolled it up, using the plastic wrap to mush it into a round shape, and chilled it until needed. That’s the photo you see at top.

The log will keep in the refrigerator for several weeks, so if you don’t use it up at your next steak fry, save the leftovers for some juicy hamburgers (the ideal match, the cookbook said). I think it would also be delicious over fresh vegetables – ones that would be good with bacon, like green beans, broccoli, leeks, cabbage, even dark greens like kale, Swiss chard, etc. So, there are plenty of uses for the butter if you have some remaining. I ended up using some of it on top of two servings of pan-fried salmon steaks. Delicious. And as I write this I still have some left.

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Bacon Onion Compound Butter

Recipe By: Steven Raichlen’s cookbook: Barbecue! Sauces, Rubs and Marinades
Serving Size: 8
Serving Ideas: Use leftovers on top of simply steamed vegetables, on pasta, rice.

8 tablespoons unsalted butter
3 pieces bacon — cut in 1/4 inch slivers
1 medium onion — minced
2 teaspoons brown mustard
1/2 teaspoon freshly ground black pepper

1. Melt one tablespoon of butter in a skillet over medium heat.
2. Add bacon and cook until fat begins to render. Add onions and saute until the bacon crisps and the onions are golden brown, about 5-7 minutes. Do NOT let the bacon burn. Transfer the bacon mixture to a mixing bowl and cool to room temp.
3. Add the remaining (soft) butter, mustard and pepper. Beat with a wooden spoon until light and fluffy. Add more pepper or mustard if desired.
4. Spoon the butter in a thick strip on a piece of plastic wrap, shaping into a log with the plastic. Roll up, turn under the ends of the plastic wrap and chill.
5. Slice 1/4 inch coins and place them on top of a just-grilled steak, hamburger, chicken, grilled mushrooms or salmon.
Per Serving: 122 Calories; 13g Fat (92.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 57mg Sodium.

A year ago: Roasted Sweet Potatoes with Garlic and Rosemary
Three years ago: Lentil Soup

Posted in Veggies/sides, on September 24th, 2010.

Talk about sweet! Talk about unusual! Talk about how BIG these are on a plate! All of the above. I’ve had this recipe in my to-try file for a long time (it’s from a December, 2007 Bon Appétit article).

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Posted in Appetizers, on September 22nd, 2010.

Recipe Tip:

Use the leftovers spooned onto a block of cream cheese, or on top of pizza, or as a topping for chicken breasts.

A week or so ago my friend Cherrie and I went to a cooking class with Tarla Fallgatter. Not only was the class held at an adorable home in Laguna Beach (I want to move in there; see Heydie, the hostess pictured below in a limited view of her kitchen), but the food was especially good. Tarla made a couple of things with prosciutto in the class – although not this appetizer. It was good all by itself. She actually had some dough for making flatbread (above) but I think I’d serve it with some lightly toasted pita bread, or even toasted baguette slices. Or, better yet, some sangak bread from our local Middle Eastern market.

Ragout is a term usually reserved for main dishes, I thought, so I went online to look it up. Wikipedia says: “The term ragout (French ragoût) refers to a main-dish stew. (The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.) The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.”

So, this ragout isn’t a main dish, but it’s definitely stew-like. An appetizer/stew if you want to associate the word origin here. It’s a mixture of onions, bell peppers, garlic, tomatoes, vinegar, maybe sugar, golden raisins and basil. For me, the golden raisins are the secret ingredient, if you could say there is one. For this appetizer Tarla used it as a topping for bread. I think it would be fabulous as an appetizer scooped on top of a big cube of cream cheese. And Tarla mentioned serving it on top of a grilled or cooked chicken breast. Or on pizza too. So if you make this, you’ll have numerous options of how to use up the leftovers.

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Sweet Pepper Ragout

Recipe By: From a cooking class with Tarla Fallgatter
Serving Size: 8
Notes: Serve a small spoonful of it on top of flatbread. Can also be served as a relish on top of cooked chicken breasts. Mediterranean mixed spice includes: rosemary, cumin, coriander, oregano, cinnamon and salt.

1/2 cup olive oil
1 whole onion — thinly sliced
1 teaspoon Mediterranean spice rub
3 large red bell peppers
3 large yellow bell peppers
2 large garlic cloves — finely minced
3 medium tomatoes — vine-ripened, peeled, seeded, diced
2 tablespoons red wine vinegar
1 tablespoon sugar
1/3 cup golden raisins — plumped in hot water, drained
2 tablespoons fresh basil — thinly sliced
Salt and freshly ground black pepper

1. Remove seeds and veins from the peppers and thinly slice. Heat olive oil in a saute pan over medium heat; add the onions and spices, then saute until softened – about 8 minutes. Add the peppers and garlic, reduce heat to low, cover and cook until tender, about 20 minutes.
2. Add the tomatoes and vinegar and stir well. Add sugar and raisins. Add basil and season with salt and pepper to taste. Simmer for a few minutes to allow the flavors to mingle.
Per Serving: 187 Calories; 14g Fat (63.2% calories from fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.

A year ago: Pork Chops with Sweet and Sour Cabbage
Two years ago: Tiramisu Angel Cake Torte, but this other one is a real tiramisu –  the best Tiramisu

Posted in Pasta, Veggies/sides, on September 20th, 2010.

The picture doesn’t do justice to this dish. Oh, is it wonderful! Pasta, onion, shallots, chicken broth, marinated artichoke hearts, cream, fresh basil, prosciutto and grated Parm. This is from a cooking class recently with Tarla Fallgatter. She served it with a chicken breast entree (yes, I’ll post that one too). But we talked about it, that you could add some cooked chicken cubes to this and make it an entree unto itself. That, too, would be wonderful. I’ll be making this sometime soon (and I’ll take a better picture of it).

First you need a small package of prosciutto – the little thin box that holds about 3 ounces, maybe 2 ounces. The slices are briefly broiled, cooled, then crumbled up. Meanwhile you make a quick, simple sauce with the onion and shallots, broth, marinated artichoke hearts (drained, rinsed and sliced), the cream, basil, Parmesan, the pasta and the crispy prosciutto on top. That’s it. Worth making.

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Fettucine with Artichokes and Prosciutto

Recipe By: From a cooking class with Tarla Fallgatter
Serving Size: 8
Serving Ideas: This could also be a very nice entree – just add about 12 ounces of precooked chicken cubes to the sauce and heat through. This dish is very rich, so do serve small portions.

1 pound fettucine
2 tablespoons unsalted butter
1 medium onion — peeled, thinly sliced
1 whole shallot — peeled, thinly sliced
1 cup chicken stock
1 1/2 cups marinated artichoke hearts — drained, rinsed, sliced
1 1/2 cups heavy cream
2 tablespoons fresh basil — or fresh thyme leaves
Salt and freshly ground black pepper (may not need any salt)
3 ounces prosciutto — thinly sliced
1 cup Pecorino-Romano cheese

1. Bring 2 quarts water to a boil, add a tablespoon of salt and return to the boil. Add fettucine and cook until al dente, reserving 1/2 cup of the cooking liquid. Drain and set aside.
2. Preheat broiler and place prosciutto slices on a cookie sheet and broil for 2 minutes per side. Set aside to cool. Cut into small pieces. (Put serving platter in the oven to heat.)
3. In a saute pan, heat 2 T. butter, add onion, shallot and basil, then saute until soft. Add the artichokes and stir to coat with onions and shallots. Add chicken stock and simmer until liquid is reduced to about 1/2 cup. Add one cup of the cream and bring to a simmer.
4. Add the cooked fettucine and stir to coat with the sauce, stirring in a third of the cheese and more cream, as necessary. Stir in the prosciutto.
5. Pour the pasta onto the preheated serving platter and sprinkle with more of the cheese. Pass the remaining cheese. Add more basil sprigs to the top.
Per Serving (assumes you use all the cream and all the cheese): 513 Calories; 27g Fat (48.1% calories from fat); 17g Protein; 49g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 887mg Sodium.

A year ago: Crown Roast of Pork with Apple Gravy
Two years ago: Chicken Posole
Three years ago: Garlic Green Beans (a favorite)

Posted in Appetizers, on September 18th, 2010.

It’s been mentioned here before . . . brown food is really tough to photograph. You’ve got to give it some dramatic contrast. And even with that, it sort of looks like ground up toast or waffles, doesn’t it? With maybe some oatmeal mixed in? Brown, brown and more brown. The walnuts are brown – dark brown because they were toasted. The fennel, onion, and shallots all turned light brown because they were sautéed for awhile in a frying pan. The garlic was a touch of light, but not much – it’s still in the brown family.

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Posted in Appetizers, easy, on September 16th, 2010.

Well, what can I tell you except this is really different. Truly, it is. And it may not appeal to some palates. I’m sure children wouldn’t like it. Our group of adults loved it. It’s so very unusual, which I like about it. Certainly not the run-of-the-mill appetizer.

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Posted in Uncategorized, on September 15th, 2010.

Can I just tell you, you need to make this salad? It’s so darned good. I’ve posted it before, long time ago (it’s a Phillis Carey recipe), but didn’t have a photo of it, so I made it the other night. I thought my DH was going to lick the plate. It does have some sweetness to it (maple syrup in the dressing) and it does kind of need to be made at the last minute (unless you keep the julienned apples soaking in Sprite so they don’t turn brown). It’s an easy salad – I made the dressing several hours ahead, toasted the walnuts ahead too, measured out the dried cherries and the salad was ready to eat.

Here’s the post I wrote about it long ago. And then, here’s the PDF in case you believe me and will just go for it and print it out.

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