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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 Uncategorized, on July 7th, 2010.

As I was writing up yesterday’s post where I used some chicken broth, and I included a little photo of these soup bases, I decided I really needed to write up an entire blog post about these little plastic jars of flavor treasure.

Just because they’re called a soup base, don’t think you only use them for soup. Far from it. In the chicken dish I was making last night, it called for 1 1/2 cups of chicken broth. I just dipped my clean spoon into the jar and took about 1/2 teaspoon and put it into the sauce and added the required water measure. You don’t have to mix it up. Easy.

Can I just tell you, please, go online (or visit a Penzey’s store if you’re lucky enough to have one near you) and order the chicken and beef soup bases?

I’ve been using these for several years now. I like them because:

1. the flavor is incredibly rich tasting – the first ingredient in the chicken soup base is chicken meat! What does that tell you? There are other advantages, but this is the strongest one that will speak volumes if you try it.

2. the jar takes up very little space – although they recommend you refrigerate it once opened. You don’t have to – but since most home cooks won’t use it up all that fast, I think you should.

3. it’s lower sodium than some (it does contain 610 milligrams per  3/4 tsp.)

4. no more of the boxes, cans, cubes or granules – you won’t have to buy any of this again. Whatever you currently use, use them up and they’ll never have to clutter up your pantry shelves. You’ll use these.

5. They have lots of different types – chicken, beef, seafood, pork, ham, vegetable and turkey. The pork, ham and turkey don’t get used much in my kitchen. I use the chicken, beef and seafood the most. I never did buy the vegetable one.

Each of the bottles is about 3” x 3”. I use the chicken a lot (I buy 2 chicken to any other type). The unopened jar can sit in your pantry until you’re ready to use it. They do recommend using it up in some reasonable time period, but I’ll tell you, I’ve had some of these in my refrigerator for at least 18 months, and they seem to be just fine.

According to the diluting recipe on the jar, you use 1/2 to 3/4 teaspoon per cup of water. Sometimes I’ll use a bit more, but then I’m never making a dish that serves one person. And I credit many of my favorite dishes with the flavor that comes in these little bottles. Particularly soups where the flavor from the broth is so important. So, if you’ve learned to trust me, may I highly suggest you go to Penzey’s soup base page and order some of this for your pantry? As I write this, their price is $8.39 per 8-ounce jar. Each jar, it says, contains 45 servings (probably using 1/2 tsp. per cup of water). Even at that price it’s a real bargain.
Fine print: no, I don’t work for Penzey’s, nor do I market for them. I just think they make a superb product and I’m happy to broadcast it!

Two years ago: Beef Sliders with Onion Pepper Marmalade

Posted in easy, Vegetarian, Veggies/sides, on July 6th, 2010.

That photo doesn’t tell you a whole lot about how good this was. Brown food is kind of hard to photograph, period. And brown food doesn’t always look that appetizing. That’s a Portobello mushroom with the stem and gills scraped out, filled with arugula butter then topped with ample grated Parmesan cheese.  And grilled.

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Posted in Salads, Veggies/sides, on July 5th, 2010.

Oh my goodness gracious is this salad ever good. I can take absolutely NO credit for creating it. But I urge you, if you enjoy pasta (the Israeli couscous) and a few grains (baby garbanzo beans and red quinoa), along with asparagus, almonds and goat cheese, to read on. Well, this recipe will make you sing! And, it’s going onto my carefully crafted “Carolyn’s Favs,” my separate page listing all of my favorites of everything I’ve ever posted.

We were at a family gathering a couple of weeks ago where someone brought this dish. After tasting it, and taking a small spoonful of seconds to try to deconstruct it, I found out our daughter-in-law’s cousin’s husband Chris brought it. I made a beeline to him, and began asking questions. After listing off the ingredients, he told me he’d found the recipe over at thekitchn.com blog (it’s part of the Apartment Therapy website).  When I did a search for some of the ingredients there, this recipe popped right up. Oh, happy day! It was uploaded to their site in 2008 by Faith Durand.

The basis of the salad is a mix produced by Trader Joe’s (called Harvest Grains Blend). But, if you don’t live in Trader Joe’s country, then you can easily substitute Israeli couscous and farro (spelt) and call it even. The two types would need to be cooked separately (the farro will take a lot longer than the couscous), but you’ll still get all the greatness of this salad using those instead.

The recipe online calls for using half farro/spelt and half of the Trader Joe’s grains mix. But I didn’t have any farro, and Chris’  salad I’d tasted didn’t have it, either. So, I’ve altered the recipe to use just this mixture.

But what MAKES the salad is the overtones of fresh lemon juice. It really doesn’t have all that much other stuff in it (fresh asparagus, toasted almonds, olive oil, walnut oil, salt and pepper plus the zest and juice of a couple of lemons. I happen to have Meyer lemons, but you can substitute any kind of fresh lemons. Remember, though, that Meyers are a bit sweeter, so regular lemons might require less juice. Taste it and see what you think.

This salad is a shoe-in for a summer dinner/barbecue/picnic. It can be made aheadit also keeps well. I can attest to that – as I write this, it’s 5 days now since I made it and it’s every bit as good today as it was the first. Soooo, if you’ve learned to trust my judgment, and my recipes, please do print out this one and make it right away quick. OKAY? Okay! And my thanks to Chris for sharing the recipe origin.

printer-friendly PDF or MasterCook file (click link to open recipe)

Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese

Recipe By: Adapted from Faith Durand at thekitchn.com blog 4/2008
Serving Size: 8
NOTES: You can use a combination of farro (spelt) and Israeli couscous, if you’d prefer. Use 8 ounces of each, cook separately, then combine when they’ve cooled.

3 1/2 cups water
16 ounces Trader Joe’s Harvest Grains Blend — or see Notes
1 pound asparagus
Olive oil to cook asparagus
1 cup sliced almonds — toasted
4 ounces soft goat cheese — chilled and crumbled
2 whole Meyer lemons — zested and juiced (or regular lemons)
1/4 cup olive oil
1 tablespoon walnut oil
Salt and pepper to taste

1. Cook the Harvest Grains blend according to package directions (3 1/2 cups water to 16 ounces of the grain mixture) in a medium saucepan. Simmer 10 minutes until just barely cooked through, remove the lid and cook, stirring, until any remaining moisture evaporates.
2. Snap off the woody ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large sauté pan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender – about 1-2 minutes. Add to the grains and toss.
4. Also toss in the sliced toasted almonds, goat cheese and lemon zest.
5. Mix the Meyer lemon juice with the oils, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
6. This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits. If you want it to look particularly attractive, save some of the asparagus, almonds and goat cheese to sprinkle on top when it’s served.
Per Serving: 443 Calories; 22g Fat (44.0% calories from fat); 15g Protein; 49g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 60mg Sodium.

Posted in Salads, on July 3rd, 2010.

According to the write-up, on the photocopied recipe I had of this salad, at Cafe Pasqual’s in Santa Fe, New Mexico, a chef there concocted this salad one day and it’s been wildly popular ever since. I can understand why. It’s just loaded with flavors – the chile spiced pecans, the pears, the blue cheese, the mint and basil, and the grapefruit (my addition, not in the original recipe).

It made a delicious and very pretty entree salad the other night. Before our guests arrived I made the salad dressing. I used light sour cream, low-fat buttermilk and fat-free half and half in the dressing because that’s what I had on hand. The dressing not only contains blue cheese (Maytag if you can find it – I couldn’t, so used Stilton instead), but also the juice of an orange and some goat cheese too. It could be whizzed up in a blender, but I did it in a small bowl instead with a whisk.

The pecans I did ahead of time too. They’re tossed with some vegetable oil, then rolled in some chile powder (Chimayo if you have it) and sugar and baked. Then just before serving, you drizzle them with a little bit of Kahlúa. I used up all of my Chimayo chile powder, so went online to order more. Didn’t realize it’s such a rare commodity – I guess very few farmers are still raising the particular type of chile that is unique to the Santa Fe area. I did find it at several sites, and ordered mine from Chimayo To Go, a home-based mail order business located near Santa Fe.

Composing the salad did take a little bit of time. My friend Donna came in the house to help me (we’d been relaxing on the patio for at least an hour, with wine and appetizers). I cut up the grapefruit, peeled the pears and Donna did the artistic part – dressing the salad, arranging the pear slices and grapefruit supremes just so. Sprinkling the nuts decoratively too. The salad takes a lot more dressing than you might think – you will want to use it all (but realize that the dressing contains buttermilk, half and half and orange juice, which thin it down).  Donna spooned ample dressing onto each salad before the garnishes went onto them. Then the last thing you do is squeeze the juice from a big, fat lemon over the salads (the original recipe indicated one lemon per serving – I thought that was way too much). I used one really big lemon for four servings, so with more ordinary sized lemons, you might need two. Then we sprinkled on more fresh mint and basil.

Yes, I’d make this again. Definitely a different salad. I’ll try to seek out Maytag blue next time. And I think I’d like to use some kind of croutons maybe. Like cornbread if I felt like making them. The recipe indicated you could use Granny Smith apples in lieu of the pears. I liked the pears – especially with the spicy pecans. But sometimes you can’t find ripe pears, so the apples make a good option. The grapefruit sections came from our grapefruit tree, which is why I added them. They’re certainly not a necessity. They tasted lovely and looked very pretty on the plate too.

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Hearts of Romaine with Blue Cheese, Toasted Chile Pecans, and Sliced Pear

Recipe By: Adapted slightly from a Katherine Kagel recipe from Cafe Pasqual’s in Santa Fe, New Mexico
Serving Size: 4
NOTES: The grapefruit supremes weren’t in the original recipe, but it went well with the dish. I used light sour cream, low-fat buttermilk and fat-free half and half. You will want to use all of the salad dressing.

2 heads romaine lettuce
2 whole pears — cored and sliced lengthwise
freshly coarse-ground black pepper
1 large lemon — halved and seeded
1 large grapefruit — cut into supremes (optional)
fresh minced basil and mint for garnish
BLUE CHEESE DRESSING:
1/4 cup blue cheese — Maytag, or other good quality creamy blue
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup half and half
2 ounces goat cheese — soft – ¼ cup crumbled
1 whole orange — juice only
1 tablespoon mint leaves — fresh, stemmed, minced
2 teaspoons basil leaves — fresh, stemmed, minced
1/2 small shallot — minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
freshly ground black pepper
TOASTED CHILE PECANS:
1 cup pecan halves
1 tablespoon vegetable oil
1 tablespoon Chimayó chile powder
2 teaspoons sugar
2 teaspoons Kahlúa

1. To prepare the dressing, in a mixing bowl combine all ingredients except the mint and basil leaves. Mix thoroughly. Taste and adjust the seasonings. Cover and refrigerate for up to 3 –4 days. On the day of serving, add the mint and basil.
2. Preheat the oven to 300º F. Place the pecans in a bowl, toss the nuts with oil until evenly coated. Add the chile powder and sugar and toss again. Spread the nuts out on a baking sheet and place in the oven for 20 minutes, stirring frequently, until toasted. Do not allow them to burn! Set aside to cool. Can be done ahead of time. Before serving sprinkle Kahlúa over nuts.
3. To prepare the romaine hearts, wash, dry, then wrap in a cloth or paper towel and chill for at least one hour before serving. Slice each romaine heart vertically in half. On each of four large dinner plates, place hearts cut side up and drizzle dressing over until fairly well covered. Sprinkle the pecans (drizzled with the Kahlúa) over the leaves. Decorate with pear slices (and grapefruit, if using) on top and to the sides of the hearts. Grind black pepper over all, then squeeze the juice of one large lemon over the salads. Garnish with additional mint and basil if desired. Serve immediately.
Per Serving: 560 Calories; 38g Fat (57.4% calories from fat); 18g Protein; 46g Carbohydrate; 13g Dietary Fiber; 40mg Cholesterol; 387mg Sodium.

A year ago: A photo from our Alaskan cruise last year (at sea, near Vancouver)
Two years ago: Chicken Tikka Masala
Three years ago: French (chocolate) Silk Pie

Posted in Desserts, easy, on July 2nd, 2010.

This recipe is in all kinds of places on the internet, and I made no notes about where I found it first. It’s SO easy. And fun. You combine ingredients in a coffee mug, put it in a microwave and three minutes later you have a mug full of moist chocolate cake. Bingo. Done. I put on a little dollop of leftover whipped cream I had, just to give it some color. Next time I’d probably use vanilla ice cream. The mug cake is quite rich, and I think it needs something to cut that sweet and rich part. Even some half and half would be fine too.

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Posted in Uncategorized, on July 1st, 2010.

I promised a few weeks ago that I’d post pictures of our new patio cover. Now that all the electrical is done (lighting and two fans) it’s ready for its debut on the blog. We’ve used it about three times for guests and many, many meals for just the two of us, so it’s just getting broken in. Nothing about the patio arrangement has changed – it’s the same patio space, the same furniture, same brick and cement combo patio floor that’s been here for at least 20 years, it’s just the cover that’s new.

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Posted in Desserts, on June 30th, 2010.

We’re surely finding more and more ways to use our barbecues, aren’t we? Ten years ago I’d not have thought of grilling asparagus, yet I love it now, almost more than roasting it. Certainly better than steaming it.

So it’s fitting, then, that we consider grilling pound cake. When I clipped out the recipe from the July 2005 Bon Appétit, I must have thought it was unusual then. It’s still unusual, but oh, my goodness, was it ever good! If you’re interested, the recipe is available online. People who had made this in the ensuing years commented they liked serving it with ice cream (an optional suggestion with a waffle instead of pound cake) and some folks used it all – pound cake, ice cream, peaches and whipped cream. That seems like a lot to me, so I opted for the basic recipe. But I did make some changes to it, based on the advice from some other testers. Some recommended grilling the peach halves to get the caramelization going. I couldn’t do that because the peaches I had were cling-type, and they just don’t release the pit. I ended up slicing the peach off the pit, then cutting the pieces into wedges.

In this recipe you soak the fresh peach slices in brown sugar, mint and balsamic vinegar. The recipe indicated regular, but good quality, syrupy balsamic. That means aged. Expensive type. I do have some of that. But I used the white balsamic (inexpensive, sharp, pungent, but not as pungent as cheap, regular balsamic vinegar tends to be – since most of the cheap stuff you buy at the grocery store is just vinegar with some food coloring and flavoring added). But since the balsamic is mixed with brown sugar, it takes away that harshness. I let the peaches marinate for about 2 hours, but I think the recipe indicated about 20 minutes. Either probably works.

Meanwhile, I’d baked a pound cake. I’ll share that recipe tomorrow. I cut nice thick, but square-shaped pieces of the pound cake, buttered both side, and when we were ready to eat dessert my DH grilled the pound cake. We put them into that new Williams-Sonoma mesh roasting basket that I mentioned a few days ago (pictured below sitting on my granite countertop). With the barbecue on medium-high to high, it still took longer to get those grill marks on the cake than I’d thought – but it did succeed eventually. He had me turn them over, gently, half way through. Onto a dessert plate they went with the marinated peaches on top, and some of the marinade drizzled over the cake (that part was really good).

I whipped up some heavy cream, added a tad of sugar to it, and nice sized dollops were put on top. Then I used some of my really expensive balsamic vinegar (that’s syrupy and lusciously sweet) to drizzle on top. The cake was still slightly warm in the middle. Absolutely delicious, I say.

If you’re looking for a really different dessert – and one that you can make on a warm summer night – and you have good, fresh peaches – and mint – and balsamic vinegar – then this is your ticket. I’d make this again, for sure!

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Grilled Pound Cake with Balsamic Peaches

Recipe By: Adapted from Jan Esterly, Bon Appetit, 7/2005
Serving Size: 6
Notes: If you don’t want to make or buy pound cake, this can also be served on waffles with ice cream. This is SO unusual. So different. Delightful, especially if you have good, ripe peaches. The aged balsamic is a requirement. Don’t use the cheap stuff.

4 1/2 tablespoons light brown sugar — (packed) divided
3 tablespoons white balsamic vinegar — or regular, good-quality balsamic if desired
2 tablespoons chopped fresh mint
6 whole peaches — large, ripe, peeled, cut into 1/2-inch-thick slices
1 cup whipping cream
6 each pound cake slices — (store bought, or make your own)
3 tablespoons unsalted butter — room temperature (3 to 4)
3 teaspoons balsamic vinegar — aged, syrupy type

1. Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
2. Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.
3. Spread cake slices on both sides with butter. Grill until lightly browned. Quickly place cake slices on 6 plates. Top each with peaches and syrup, then whipped cream. Finally, pour the fancy dark balsamic vinegar into a teaspoon and drizzle the vinegar over the top of the desserts. Serve immediately before the cake gets cold!
Per Serving: 374 Calories; 26g Fat (61.5% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 138mg Sodium.

A year ago: A restaurant review – Saffron Mediterranean Kitchen, Walla Walla, Washington
Two years ago: Cauliflower Tabbouleh (very different, not to everyone’s taste, but healthy)
Three years ago: Grilled Sweet Potato Salad

Posted in Salad Dressings, on June 29th, 2010.

My eye is always on the lookout for new salad dressing recipes. I have about six or so that are used regularly in my house, but most of my favorite ones have blue cheese or Feta or some kind of cheese in them. I’m still searching for a perfect simple vinaigrette recipe. I’ll probably continue to look, but in the meantime I made this one the other day. It’s quite good. Not vinaigrette nirvana, surely, but it’s good.

What’s unusual in this is dill and fresh ginger. Except in an Asian style dressing, ginger is an odd ingredient. And what’s even more interesting is that we couldn’t even taste the ginger. It contained a tablespoonful of freshly grated ginger, and it just became part of the subtle background.

The recipe originally came from Foster’s Market. I don’t remember who got me to Sara Foster’s blog – her recipe blog, but I’ve been reading it for awhile. She doesn’t post stories. Just a recipe or two now and then. The market is in Durham, North Carolina. And Sara Foster used to work for Martha Stewart’s group, but in 1990 she and her husband decided they really wanted to put down roots and open a gourmet market and deli. It’s been very successful and I’ve printed out a number of recipes, but this is the first one I actually tried.

So, it’s a simple vinaigrette, but contains fresh ginger, fresh dill, plus the juice and zest from a lemon. That’s it. When I got done making it, mine was too tart (probably because my Meyer lemon contained more juice than a standard lemon), so I added a tech of sugar and a bit more olive oil.

You do know the best way to taste-test a salad dressing, don’t you? Take a piece of greens/lettuce and dip it into the dressing. Not dunk it, but just a little bit – about as much as would be on the lettuce if it were tossed in dressing. Then taste it. Add something if it needs it and try it again with another lettuce leaf. Add salt, usually too. I always under-salt things, figuring people can add more if they want to. If you taste a salad dressing, though, it should probably be more salty than usual because the dressing will be dispersed all over the greens. Anyway, I did the taste test and found it too astringent, so I adjusted it. If your fresh lemon didn’t have much juice, then you’d probably want to reduce the amount of oil you would add. Or add more juice (not more zest) from a second lemon. Salad dressings aren’t an exact science unless you specify an exact amount of lemon juice. An average lemon will contain 2-3 tablespoons of juice. Mine was definitely on the high end, maybe even 4 T.

My judgment on the dressing: it’s good. It’s exceedingly fresh tasting. Probably from the lemon juice and the dill. It would make a great dressing for a vegetable salad – like green beans, for instance. Or beets. Even potatoes, I think (but leave out the sugar). You might try the recipe without the sugar first, and see if it suits your taste. If it’s too tart, the sugar will do the trick. I served it on greens with some fresh tomatoes and radishes. And a little sprinkle of Feta.

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Lemon Ginger Vinaigrette with Dill

Recipe By: Adapted from Foster’s Market, Durham NC
Serving Size: 6
Serving Ideas: Would be nice on a cold green bean salad, or beets, or even potatoes (but don’t use the sugar then).

2 tablespoons white wine vinegar
zest of one lemon
3 tablespoons fresh lemon juice (approx.)
1 tablespoon fresh ginger — grated
1 tablespoon fresh dill
1/4 cup canola oil
2 tablespoons olive oil — or more to taste
1/2 teaspoon sugar — optional
salt and pepper to taste

1. Be sure to zest the lemon before you juice it!
2. Combine the vinegar and lemon juice, then add zest, ginger, dill and both oils.
3. Taste the dressing and add the sugar if desired and adjust the dressing with more oil if necessary.
Per Serving: 125 Calories; 14g Fat (95.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium.

A year ago: Sakura Ridge B&B near Hood River, Oregon (what a great place to stay)
Two Years Ago: About Patricia Wells’ book, We’ve Always Had Paris
Three Years Ago: Grilled Sweet Potato Salad

Posted in Breads, Brunch, on June 28th, 2010.

A week or so ago when we had a lot of houseguests to feed for breakfast  two mornings in a row, I made the Mimi’s Cafe Buttermilk Spice Muffins, and I also made these. Old fashioned bran muffins. Both muffins got gobbled down with happy smiles on everyone’s faces. Now, I’ve tried a variety of different recipes for bran muffins over the years – some recipes that contain whole bran, whole wheat and probably other kinds of unusual flours or grains. These muffins don’t qualify for that type at all. These are the kind containing raisin bran cereal (I only use Kellogg’s brand Raisin Bran for these), some canola oil, some added golden raisins, sugar, baking soda, flour and buttermilk. The cereal gets mushed up with some boiling water first. Once that cools you add everything to a big bowl that goes into the refrigerator. Any time within a week just scoop out some more and bake. With the last batch of four I made the other day I added some nuts to the batter, and I sprinkled some finely chopped walnuts on top too.

I do think these are my favorite bran muffins and I’ve been making these since about the late 1960’s. When bran muffins kind of became a popular item – when people started paying attention to fiber. But it wasn’t called fiber then, it was just called health food. We were told that eating sugar-sweetened bran muffins would make us healthy. It was also when we were told that substituting margarine (yuk!) or vegetable oil for butter was also going to make just about everything we ate healthier.

You can cut down on the sugar if you’d like, but not by much. These are easy. And they’re just perfect breakfast comfort food. I’ve tried some other brands of raisin bran. They’re okay, but not right. I’ve tried it with All-Bran, and they’re way too heavy on the bran for me. Not because of what it does to my digestive system but because it’s too strong on the bran flavor. So I learned a long time ago to trust Kellogg’s on this one. If your box of Kellogg’s doesn’t have enough raisins in it (or they’ve sunk to the bottom of the package), that’s fine – just add some more. I almost always have some golden raisins on hand in my pantry, so I add some more of those. If you like cinnamon, add just a little bit – about 1/2 teaspoon to the dry ingredients. These muffins aren’t in the least bit gourmet. They’re quick, and downright tasty. They’d also make a great item for a holiday morning when you’ve got lots of other things cooking . . . if you have the batter already prepared, you just have to spoon it into the cups and bake. Easy.
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Refrigerator Raisin Bran Muffins

Recipe By: Adapted from a friend’s recipe, from the 1960’s
Serving Size: 30
NOTES: This whole batter mixture will keep in the refrigerator for at least a week if you want to bake them fresh in the morning. They’re really quite low in calories and fat. If you like cinnamon, add 1/2 tsp to the flour mixture.

3 cups raisin bran — cereal (Kellogg’s brand only)
1 cup boiling water
2 whole eggs — lightly beaten
2 cups buttermilk
1/2 cup vegetable oil
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sugar
2 1/2 cups flour
1/2 cup golden raisins — optional
1/2 cup walnuts — minced

1. Preheat oven to 425°.
2. In a large bowl mix bran cereal with boiling water, stirring to moisten evenly. Allow to cool, then mix in eggs, buttermilk, oil and stir well.
3. Stir together (separately) the soda, salt, sugar and flour, then stir into the bran mixture along with the added golden raisins. If using walnuts, add some to the batter.
4. Spoon batter into muffin tins, filling it nearly to the top. Sprinkle the optional nuts on top. Bake for 20 minutes. Makes 2 1/2 dozen.
Per Serving: 144 Calories; 5g Fat (33.3% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 199mg Sodium.

A year ago: Review of Placerville’s Heyday Cafe
Two years Ago: Israeli Couscous Salad with Tomato
Three years ago: Panna Cotta with Strawberries

Posted in Desserts, easy, on June 26th, 2010.

Do you believe me when I tell you that something is cinchy easy? Hope so – this is one of them. It’s been years ago that Phillis Carey made something nearly the same as what I made here. So I’ve used mostly her recipe with the addition of vanilla ice cream. And when I made them the other night for our big dinner here at our house for 9 people, I didn’t use the Grand Marnier because the group was mostly tee-totallers. Here’s what you need to have on hand to serve 4:

1. vanilla ice cream
2. about a pint of fresh berries (your choice: blueberries, blackberries, raspberries, strawberries)
3. whipping cream (plus powdered sugar and vanilla)
4. vanilla meringue cookies (from Trader Joe’s, or?)
5. and Grand Marnier, if you want to use it

In Phillis’ original recipe she soaked the berries in a little bit of sugar and the Grand Marnier for an hour or so. And she crumbled up the meringue cookies in a little baggie ahead of time (I didn’t do that part). In the serving bowls above I scooped in a few blueberries first (I had more blueberries than blackberries), then I added the scoop of vanilla ice cream. Then I crumbled in the cookies (about one per bowl), added the sweetened and vanilla-added whipped cream, more fruit, a bit more meringue cookies, and lastly one more dollop of whipped cream on the top. Then I sprinkled the top with the crumbs of the meringue cookies. And you serve it immediately. Before the ice cream completely melts. What makes this dessert is the crispy, crunchy meringues – great texture. I particularly liked the ice cold ice cream as an added texture too.

Trader Joe’s does sell chocolate meringue cookies too, and I’ve thought about making this same dessert with them and chocolate ice cream, and mostly raspberries (chocolate and raspberries have a natural affinity – think black forest). Maybe marinating the raspberries with Chambord. And the whipped cream maybe lightly laced with a bit of cocoa powder. And possibly drizzled with a tiny bit of Hershey’s syrup on top? I might even sprinkle it with some almonds too. Doesn’t that sound good?  May have to try that sooner rather than later.

Anyway, the recipe is so simple to make. You could make your own meringue cookies, but why? Trader Joe’s makes good ones. You could also substitute other delicious summer fruit instead of berries, but the berries are the best! And they look the prettiest too. Try this!
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Mixed Berry Meringue Parfaits

Recipe By: Adapted from a recipe by Phyllis Carey, cookbook author
Serving Size: 4
NOTES: This is the kind of dessert you can almost always have on hand – if you have whipping cream, frozen berries in the freezer, and the meringue cookies on the shelf. It’s very easy to assemble, although you must do it at the last minute. If you’re serving a crowd, ask somebody else to help you do it. The berries may not need additional sugar – use your own discretion. You can also serve it without the ice cream, but I like the mixture of berries, cream and cold, with the crunchy from the cookies. I think the calorie count on this is way too high – probably because the program can’t determine the sizes very well – like scoops of ice cream.

16 ounces berries — mixed, Trader Joe’s frozen or fresh
5 tablespoons sugar
3 tablespoons Grand Marnier
6 whole meringue cookies — crumbled, Trader Joe’s
1 cup heavy cream — whipped
1/2 teaspoon vanilla
4 scoops vanilla ice cream — (use small scoops)

1. If desired, a few hours before your dinner, toss the frozen or fresh berries with sugar and Grand Marnier. Allow the berries to thaw at room temperature for about 30 minutes, then refrigerate.
2. Crumble the meringue cookies and put in a plastic bag, so they won’t absorb any moisture, until you’re ready to serve.
3. Whip the cream, adding the additional 2 T. of sugar and vanilla.
4. In tall parfait glasses layer the berries, one scoop of vanilla ice cream, meringue cookie crumbs and whipped cream in 2-3 layers, depending on the height of the glasses. Sprinkle the remaining meringue cookie crumbs on top with any additional fruit.

Two years ago: Roasted Balsamic Strawberry Ice Cream
Three years ago: Cha Cha Cha Jerk Chicken

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