Get new posts by email:

Archives

Currently Reading

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

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

BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

Scroll down to the bottom to view my Blogroll

Posted in Appetizers, on December 30th, 2009.

wensleydale cheese

I would have told you all about this cheese BEFORE Christmas if I’d known I could find it. I’d have told you to do your best to BUY this cheese and serve it sometime over the holidays. I had it a couple of months ago at a wine/cheese/dinner event and asked about it. A kind wait staff person found the label back in the kitchen and brought it to me. Then a day or two before Christmas I found it at Costco. Happy camper was I. EVERY one of our guests who tried this went nuts over it. It’s an English cheese from the Wensleydale Creamery in Hawes (Yorkshire Dales). It’s called “Yorkshire Wensleydale Cheese with Cranberries.” It’s a semi-dry cheddar, but not sharp at all. It’s almost crumbly if you try to slice it too thin or too quickly. But oh, the flavor. And with the cranberries. Wonderful. Our Costco doesn’t have it anymore – we even made a 2nd trip to find more. All gone. Now I’ll have to try to find it through another source. Wonder if it’s a seasonal variety – – with the cranberries? According to the creamery’s website, they also make similar cheeses with apricots, one with pineapple and yet another with onions/chives. I read a recipe on the site, using this cheese, for a Wensleydale Cranberry Cheese dip. I’m smitten.

A year ago: Chocolate Citrus Almond Torte GF

Posted in Chicken, on December 29th, 2009.

sage pecan pesto chicken serving

sage pecan pesto With my cousin Gary visiting us for the holidays, I have to re-engineer my cooking since he can’t eat wheat. So this recipe, that I read over at Kalyn’s Kitchen blog, was just the ticket. Healthy and tasty, but using almond flour instead of wheat flour. Kalyn had a glut of sage from her home garden and tried to concoct some new uses for sage. I also had a sage bush this year (now nearly dormant), but the leaves left on the bush are way too tiny for much culinary use. So I did end up buying some fresh sage to make this.

sage pecan chicken stuffiing It’s easy to make – an untypical pesto with sage and pecans (instead of basil and pine nuts). It also contained some garlic, freshly grated Parmesan, and the filling also contained some Feta cheese too. I enlisted my cousin’s help with the chicken – the pounded chicken breast halves are filled, then secured with toothpicks and lightly dipped in an egg batter, then in the almond flour (available at some specialty markets or health food stores). Don’t confuse almond meal with almond flour. The meal is more like finely ground nuts. The almond flour is milled (well, maybe not actually milled since this isn’t a grain) is a much finer mixture – it actually looks more like a flour.

The chicken was roasted in the oven just until cooked through. I should have used a meat thermometer in a thicker part of the chicken; I didn’t, so at the 35 minute mark, they were definitely already done. Kalyn’s recipe indicated 40 minutes, and maybe checking on it earlier. I should have looked at 30 minutes. Of course, it does depend on how thin you pound the chicken, too. The flavor was good. It’s very low carb, and delicious. This would make a nice company dinner, although I might serve it with a side or a drizzle of chicken gravy (if making gluten-free, just thicken with cornstarch instead of flour) – just in case it’s not juicy-tender when removed from the oven. Just do watch it carefully during baking (maybe cut one open to make sure it’s not pink) and remove from the oven immediately!
printer-friendly PDF

Baked Chicken Breasts Stuffed with Sage-Pecan Pesto and Feta

Recipe By: posted by Kalyn’s Kitchen blog
Serving Size: 4

PECAN SAGE PESTO:
1/3 cup fresh sage
1/4 cup pecans
2 whole garlic cloves
3 tablespoons extra virgin olive oil
1/3 cup Parmigiano-Reggiano cheese — grated
1/4 cup crumbled feta cheese — packed
CHICKEN:
24 ounces boneless skinless chicken breast — (4 chicken breast halves)
1/4 cup almond flour — (or almond meal, or bread crumbs)
1/4 cup parmesan cheese
2 large eggs — beaten with 1 T. water

1. Preheat oven to 350F. Spray a flat roasting pan with olive oil or nonstick spray. Or use a Silpat to line your baking sheet. Trim all visible fat and tendons from chicken breasts, then put each chicken piece inside heavy plastic bag and pound with meat mallet until the chicken is 1/4 inch thick. (Don’t worry if there are some ragged edges, you can tuck them in.) Lay chicken skin side down on cutting board.
2. PESTO: In a blender combine the sage leaves, pecans, garlic cloves, olive oil and Parmesan cheese. Blend until the mixture is smooth, about 30 seconds. Scrape down sides of blender container if necessary.
2. In a small bowl combine the pesto and crumbled Feta and mix together with a fork. Divide pesto mixture evenly among four chicken breasts, then use a spoon to spread it over the chicken, not going completely to the edge or the stuffing will leak out. Roll up each chicken breast, starting with the smallest end and tucking in any ragged edges, then secure each piece with two toothpicks.
3. Put beaten egg in one bowl and combine almond meal and parmesan in another. Dip each chicken piece first in egg, then in almond/parmesan mixture, turning over several times so chicken is well-coated.
4. Place chicken pieces in baking pan and cook until chicken feels firm but not hard to the touch (about 40 minutes, but start checking a little sooner.) If desired, put chicken under the broiler for 3-4 minutes to brown the top. (I did broil the top a bit.) Serve hot.
Per Serving: 446 Calories; 24g Fat (49.9% calories from fat); 50g Protein; 5g Carbohydrate; 1g Dietary Fiber; 217mg Cholesterol; 346mg Sodium.

A year ago: Yams, Carrots & Ginger (veggie side dish)

Posted in Desserts, Uncategorized, on December 28th, 2009.

sweet potato cheesecake

This year I was asked to bring dessert to the large family Christmas Eve celebration. And since there would be over 20 people in attendance, I needed something that served a lot of people. I found this recipe in my to-try file. I’ve had it around since 2005. But the recipe’s credentials are very blue-ribbon worthy as it won a Sunset Magazine contest that year, for the dessert category.

sweet potato cheesecake cut Roasted sweet potatoes (the orange-flesh yam type ones) are combined with typical cheesecake ingredients, but with some added fall spices, and baked in a nut crust. The original recipe, submitted by Kari Bowers of Bellevue, Washington, had a pecan and flour crumbly crust. I changed that in order to make this eat-friendly for my cousin Gary, who is wheat intolerant. If you’d prefer to make the prize-winning crust, just go to the Sunset site. This version is made with a ground pecan-cinnamon-butter crust. Very simple. In any case, my version here, is gluten-free. Generally, cheesecake is already GF, but I merely changed the crust to a nut crust.

sweet potato cheesecake baked Don’t attempt to make this if you’ve got 5 other things you’re making for a special dinner. It takes time and a whole lot of bowls and dishes. It’s not difficult to make, just time consuming. But probably no more than any cheesecake, if that’s any better explanation. It is recommended that you make this a day or two ahead. I slightly increased the recipe, since I wanted to serve more people, so mine is certainly taller than the original recipe. I also had to bake it longer too, in order to get it to the just-barely-jiggling-in-the-center done-ness.

People who submitted comments to the Sunset site talked about how good it was, but many mentioned the texture – super smooth. Like silk, one person wrote. It definitely served 20, and it definitely was fine 3 days later, even. Velvety smooth texture. We liked the nut crust, actually. The maple whipped cream was very nice, although I couldn’t really pick out the maple syrup added – I guess there were so many flavors going on in the cheesecake, I couldn’t really taste the maple in the whipped cream. We needed and wanted more whipped cream than the recipe indicated, so plan on whipping up about double the quantity. I’d make this again, with no changes to the recipe except the whipped cream topping. Delicious. Particularly lovely for Fall. Or Thanksgiving.
printer-friendly PDF

Roasted-Sweet Potato Cheesecake with Maple Cream

Recipe By: Kari Bowers, in Sunset Magazine
Serving Size: 16

2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total) — such as jewel or red garnet (sometimes sold as yams)
1 tablespoon melted butter
Pecan Crust (recipe follows)
2 teaspoons lemon juice
24 ounces cream cheese — regular or light (neufchâtel), at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar — packed
4 large eggs
1/4 cup whipping cream
1/4 cup sour cream
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
MAPLE CREAM:
3/4 cup heavy cream
1/4 cup maple syrup
PECAN GLUTEN-FREE CRUST:
2 1/2 cups pecans
1/4 teaspoon ground cinnamon
2 tablespoons sugar
4 tablespoons melted butter

1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Remove the pointed ends and discard, as many of the potato fibers come together in the ends. Place in a 9 x 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
2. Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
3. Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
4. Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
5. Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
6. Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold). [You can place a piece of plastic wrap directly on the top of the baked cheesecake – when removing it, it comes off cleanly.
7. Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.
8. Pecan Crust: Stir together ground nuts, cinnamon, and sugar. Mix in melted butter. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes. Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree oven. Bake for 12 to 15 minutes, or until lightly browned. Watch carefully as a nut crust can go from done to burned in a matter of a few seconds. Cool completely before filling
9. Maple Cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended. You may want to make more whipped cream than called for here – a suggestion made by several other readers/testers of this recipe.
Per Serving: 451 Calories; 37g Fat (71.0% calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 183mg Sodium

A year ago: Cranberry Porter Trifle (the dessert I made for last year’s Christmas Eve dinner – it was delicious too)

Posted in Veggies/sides, on December 26th, 2009.

yellow crookneck rice casserole serving

Yellow crookneck is one of my favorite squash varieties. With friends coming over for dinner the other night, I needed a new version of this, so decided to combine a carb and veggies at the same time. I found a similar recipe to this on the internet, but I changed it some. You may even have this recipe – it’s not anything innovative or new. Just good and tasty.

yellow crookneck rice casserole baked The squash, onion and chicken broth are cooked together, then that’s combined with rice, a small can of chopped green chiles and a bunch of cheese, some sour cream and seasonings. And a bit of cheese is sprinkled on top. You can also broil the top just at the end if you prefer a more browned look. I didn’t bother with that step. This is delicious. Not over the top, but a good comfort-food kind of side veggie. I’d make this again.
printer-friendly PDF

Yellow Crookneck Squash & Rice Casserole

Recipe By: Adapted from a Cooking Light recipe found on the internet
Serving Size: 8

2 1/2 pounds yellow crookneck squash
1 cup chopped onion
1/2 cup low-sodium chicken broth
2 cups cooked rice
1 cup sharp cheddar cheese — grated
1 cup Monterey jack cheese — shredded
1 cup sour cream
1/4 cup grated fresh Parmesan cheese — (2 oz) divided use
3 ounces chopped green chiles
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs — lightly beaten
Cooking spray

1. Preheat oven to 350°.
2. Combine squash, onion and chicken broth in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 10-15 minutes or until tender. Drain; partially mash with a potato masher.
3. Combine squash mixture, rice, cheddar cheese, Jack cheese, green chiles, sour cream, 2 tablespoons Parmesan cheese, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.
Per Serving: 301 Calories; 18g Fat (51.7% calories from fat); 14g Protein; 23g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 317mg Sodium.

A year ago: Schnecken Rolls (a sweet-ish dinner roll)

Posted in Uncategorized, on December 25th, 2009.

white santa

I won’t have any time to blog today. Actually, I’ve been sick as a dog for about 14 days or so, bronchitis, laryngitis and a very bad cough. My DH and I came down with “it” the same day. What a drag having both of us sick at the same time, and gosh does this bug ever hang on! I’m surely tired of feeling puny. Plus, there’s hardly any cooking going on in the Tasting Spoons’ kitchen, either. So here’s a little Christmas humor:

Dear Santa:

I finally figured it out. I’ve been doing really good in school and I learned about how the earth is round. I wondered how you could give gifts to the whole earth the same night. But maybe, if you start over there on the other side of the world when it’s getting dark, and then come to us when we get dark, it makes sense. I was wondering if our town could be like a rest stop for you – where we could give you things other than cookies, things like Gatorade and new ropes for the sleigh, and reindeer food so they don’t get tired. Anyway, think about it. And my teddy bear has holes, if you wouldn’t mind replacing it. . . . Terry, age 11

. . . from Dear Santa: Kids’ Letters to Ol’ St. Nick

I do wish for all of you a happy, healthy and fun-filled Christmas. And if you’re amongst the millions of Christians around the world, do remember that it’s Christ’s birth we’re celebrating.

Posted in Veggies/sides, on December 24th, 2009.

cauliflower gratin baked

This dish is really yummy. Can you tell by looking at the photo? Cauliflower florets just dripping with cheese and cream. Not much in that NOT to like. I don’t want to know the calorie and fat count. Just eat it and enjoy. The recipe came from Bobby Flay (Food Network). I was watching it the other day and it looked really easy. And tasty. I took this to our son’s and daughter-in-law’s home the other night. Everybody loved it. And the creamy, saucy stuff down in the cauliflower was wonderful with the beef roast Karen served. The sauce spread around the plate (too much actually), but we enjoyed mopping up the sauce with a bit of the roast. And with the potatoes that went alongside.

cauliflower gratin cheeses

The cheeses are a bit different – Monterey Jack, Parmigiano-Reggiano AND goat cheese. It’s the goat cheese that makes it unusual, I suspect. Then you pour heavy cream all over it. Sprinkle with salt and pepper and into the oven it goes. The recipe indicated it would be tender in 30 minutes. Uhm. No. Not. But then, I doubled the recipe. However, it was perfect after about an hour and 15 minutes. I doubled the recipe, so perhaps the cauliflower that was submerged in cream was cooked in 30 minutes, but the rest of it wasn’t. It also depends on how large you cut the florets, too. So keep that in mind if you make it. I’ve altered the recipe some to account for the few things I’d do differently. On the Food Network site many people weighed in (uhm, no, not that kind of weighing) with their opinions – lots of people didn’t like the soupy thin-ness of the cream. I agree. There was too much cream altogether. And if I made this again I would add about a tablespoon of all-purpose flour – and toss that around with the grated cheeses. That would provide some thickener to the sauce.  But if you’re asking me did we like it? Absolutely, and yes, I’d make it again with those changes.
printer-friendly PDF

Cauliflower-Goat Cheese Gratin

Recipe By: Bobby Flay, Food Network 12/09
Serving Size: 6
NOTES: The baking time will depend on how large or small you cut the cauliflower. If small, less time, obviously. Next time I make this I’m going to add about a tablespoon of flour to the cheeses (to help thicken the cream).

1 head cauliflower — cut into florets
1 1/4 cups heavy cream
1/2 pound Monterey Jack cheese — coarsely grated
2 cups Parmigiano-Reggiano cheese — grated
6 ounces goat cheese — cut into small pieces
Salt and freshly ground pepper

1. Preheat oven to 400 degrees F.
2. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
3. Cook’s Note: Recipe can be doubled and made in a roasting pan.

A year ago: Baked Rice with Poblano Chiles & Corn

Posted in Miscellaneous, on December 23rd, 2009.

apple chutney

Don’t you just want to reach your spoon right into the monitor screen and grab just a little bit of this? Uh, yes, I sure do. Apple and chutney didn’t exactly sound all that intriguing to me, but I was asked to bring a sauce or a go-with dish for the crown roast of pork for Christmas Day. So, I scrounged through all of my cookbooks to see what I could find to go with pork. This one stood out (from online), no question. It’s fun when you find a recipe on epicurious, or any of the other foodie sites where people are allowed to add comments. This particular dish was no exception. Most people adored it. A few people deplored it (mostly because they thought it was too vinegar-y). Some people recommended reducing the amount of vinegar. Several people said their house smelled like vinegar for two days. Most people liked it as it was. But to be on the safe side, I decided to use less vinegar (apple cider type) than the recipe called for.

What this dish is NOT is applesauce, or a great side dish on its own. It’s meant to go with the meat. It’s pungent (from the vinegar), spicy hot (from the red chile flakes), sweet and sour (from the sugar/vinegar/lemon juice it’s cooked in) and utterly succulent. It has golden raisins in it, mustard seeds, a ton of garlic, fresh ginger, salt, and a bunch of tart apples (Granny Smiths).

apple chutney ingredientsHere are the ingredients: apples on the bottom with the fluid (vinegar, dissolved sugar, lemon juice) and on top are the three components you add – golden raisins piled up there in the back, mustard seed over on the left, and the garlic, ginger, chili flakes and salt mixture front and center.

You dissolve the sugar in the vinegar, then add everything else. Bring to a boil, reduce to a simmer and let it slowly bubble away for about 45 minutes. It thickens as it cools, apparently. As I write this I haven’t had it cold yet. The recommendation in the recipe was to make up to a week ahead, and that it ages well as it sits. Several commenters said it was better after it mellowed for several days.

I did reduce the amount of vinegar called for, and like it just fine with 1 1/2 cups, rather than 2. So that will be what I’ll include in the recipe below. I stuck my tasting spoon into the mixture as it began to cool. The apples are translucent (from the sugar, I’d suppose). And the mixture was already thick at that point. Oh my goodness, was it fabulous. I see why so many people raved about it. Just don’t – as I said above – mistake this for applesauce. It definitely isn’t.
printer-friendly PDF

Apple Chutney

Recipe By: Bon Appétit, November 1996
Serving Size: 14 (maybe less)

1 1/2 cups apple cider vinegar — (original recipe called for 2 cups)
2 cups sugar
1 1/2 pounds green apples — peeled, cored, chopped into 1/2-inch pieces (tart like Granny Smith)
3 tablespoons fresh lemon juice
10 large garlic cloves
2 ounces fresh ginger — peeled, coarsely chopped (about 1/4 cup)
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
1 1/2 cups golden raisins — (packed)
2 tablespoons mustard seeds

1. Bring vinegar and sugar to boil in heavy large nonaluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.
2. Toss apples and lemon juice in large bowl. Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)
Per Serving: 202 Calories; 1g Fat (2.6% calories from fat); 1g Protein; 51g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 233mg Sodium.

A year ago: Breakfast Eggy Muffin
Two years ago: Gourmet Cheesecake

Posted in Uncategorized, on December 21st, 2009.

christmas mice

Over the last few years I’ve stopped buying Christmas “stuff.” As much as I love it, surely at my stage in life I should have enough, right? The things I do have, I treasure. Like these little guys. They’re actually candle snuffers, but I never use them as such. I bought them in England some years ago; thought they were just too cuuuute. Love the “attitude” of the guy on the left. And she’s on the right, embarrassed because he told a dirty joke, I think. He’s saying “Whaaat?” to her questioning him. Or at least that’s what I conjure about them. The eggnog pitcher in the background is something I did buy about 2-3 years ago – it wasn’t all that expensive (probably made in China). And I never use it. It’s just part of my Christmas decor. Actually the mice aren’t strictly Christmas. There’s nothing about them that’s red. But for whatever reason, they live in my Christmas boxes and are brought out each year to decorate some nook or cranny in my house.

A year ago: Seafood Bisque
Two years ago: Rocky Road (yum, a favorite)

Posted in Salads, on December 19th, 2009.

zovs lentil salad

As a blogger, it’s very fun when a friend brings to a potluck dinner a recipe you’ve made before (and enjoyed) but haven’t made recently. Meaning this recipe hasn’t been on my blog before because the last time I made it I didn’t HAVE a blog. So I took the liberty of taking a quick snapshot of this lentil salad brought by my friend Ann N. at our get-together the other night.

The recipe comes from Zov Karamardian, the owner/chef at Zov’s Bistro, a very popular eatery in our neighborhood. Zov is also owner of Zov’s Bakery. There are several locations now of the Bistro, all here in Orange County, California. We’ve been enjoying Zov’s good recipes for years.

There are two versions of this salad – the one published in our local paper (a more simplified version) – and the one published in Zov’s cookbook, called ‘>Zov: Recipes and Memories from the Heart. Ann prepared the cookbook version. I could tell because this salad has tomatoes, arugula and Feta cheese in it. The other one doesn’t. What “makes” this dish, though, to my palate, is the lemon juice. It gives this salad such zing. The lentils are the base, but really, the chopped vegetables are the main components. Yet, the lentils add a nice chewy texture to dish.

At the restaurants, Zov serves the simplified salad as a little tiny complement to sandwiches (usually without the arugula and tomatoes). The restaurant varies what they put in it – sometimes they add corn or peas. Whatever is in it, it’s a small portion – like about a quarter of a cup’s worth. Never enough. Zov suggests this also works well as a side dish to grilled meats. Yup. I know I’ve made this in the past for great summer barbecue dinners. This is one great salad, especially if you enjoy lemon juice. It’s also healthy since the lentils have great nutritional value, and extra virgin olive oil provides the only fat. This could also be a main dish if you enjoy this type of salad that way. Whatever way, you’ll want to save this recipe. And thanks Ann, for letting me take a photo of your salad!
printer-friendly PDF

Zov’s Lentil Salad with Lemony Vinaigrette

Recipe By: From Zov Karamardian, owner chef of Zov’s Bistro, Tustin, CA
Serving Size: 8

LENTILS:
1 1/2 cups lentils
3 cups water
3 tablespoons olive oil
SALAD:
3 stalks celery — thinly sliced diagonally
2 small yellow crookneck squash — thinly sliced diagonally
1 whole red bell pepper — seeded and cut in matchstick pieces
1 whole carrot — peeled, thinly sliced diagonally
2 cups cherry tomatoes — halved (teardrop type if you can find them)
1 small red onion — thinly sliced
8 whole green onions — thinly sliced diagonally
1/2 cup Italian parsley — chopped
1/2 cup cilantro — chopped (or basil)
1 1/2 cups arugula leaves — or spinach coarsely chopped
1 cup Feta cheese — crumbled
DRESSING:
1/4 cup fresh lemon juice
3 tablespoons white wine vinegar — to taste
1 clove garlic — minced
1 tablespoon shallot — minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/4 cup olive oil — (extra virgin not necessary)

1. Do not soak the lentils. Using a large saucepan or Dutch oven, bring lentils to a boil, reduce heat and simmer until tender, about 10-15 minutes. DO NOT overcook. Rinse in cold water and drain. Toss the lentils with the olive oil and put into a large bowl and set aside.
2. Cut up all the vegetables and add to lentils. Toss lightly. (Can be made ahead to this point and will keep for 1-2 days as long as you don’t toss it with the dressing.)
4. Prepare salad dressing – can be made in a large measuring cup, using a whisk to blend. JUST before serving, pour the dressing over the salad, toss and serve. Add more salt or pepper to taste.
Per Serving: 318 Calories; 17g Fat (44.8% calories from fat); 15g Protein; 31g Carbohydrate; 13g Dietary Fiber; 17mg Cholesterol; 512mg Sodium.

A year ago: Pineapple Noodle Kugel
Two years ago: Almond Custard

Posted in Desserts, on December 18th, 2009.

apple rum raisin custard cake

The other night I/we had a gathering here at my house. Of the investment club that 5 of us were still in. Except that the club finally folded its doors this month after 12 years. But this festive gathering included current and used-to-be members. About 16 of us altogether. We’ve been having these parties nearly every year. We all enjoy each other’s friendship, so most years we get together with everyone. It’s a potluck affair. I offered to make dessert. I’d made cookies last week (the chocolate sable ones and the harlequin pinwheel cookies), so I could have put those out. But even though the group doesn’t usually eat a lot of desserts, I thought it would be fun to try a new recipe. I’d had this one in my to-try file and thought it sounded good. Guests could take a really small slice if they wanted to.

It wasn’t hard to prepare. A butter-rich crumbly crust is pressed into a springform pan and partway up the sides. Then a fresh bread crumb layer (very little) is made with just crumbs and butter. That gets sprinkled on the bottom. Then fresh apples are peeled and sliced. Oh, and meanwhile, you have soaked a few raisins in rum too and the raisins are sprinkled over the top of the apples (tossed with lemon juice and sugar) after you’ve piled them into the crust (I did a little bit of arranging of the slices, but not a lot) and it’s baked for 15 minutes. Meanwhile you make a custard with eggs, sugar, milk and the leftover rum. That gets poured on top of the apples and it’s baked at a slightly lower oven temp for about an hour. Then you have to let it sit until it’s completely cool before removing the springform rim. Obviously it’s fragile and you need it to cool and “set up,” before making it look purty.

This recipe is listed on lots of websites, so I don’t know the origin of it. None of the sites listed one. But I do know that it’s a German type cake, because it’s also called rahmapfelkuchen, or rahm apfelkuchen. Kuchen means cake, apfel is apple, and rahm is cream. So, cream-apple-cake. In my prowling around the internet I found that in Germany you can buy a boxed MIX for this cake. Hmmm. It’s not hard to prepare, so why would you need a box mix. Oh well.

rum apple raisin side 540

Among other things, the cake is really attractive looking. You can see the raisins poking through the top. The custard filters down through the apples to hold it all together. I served it with whipped cream. Germans and Austrians mostly serve desserts mit schlag (with whipped cream). I drink coffee with cream – always have – though not usually whipped. But in Salzburg one time my DH and I stopped in a cute little cafe and ordered some kind of cake with coffee in the mid-afternoon. We’d walked for miles all around the castle/fortress. The waitress said “mit schlag?” Never forgot the term after that. In subsequent foreign trips I usually learned how to ask for cream in whatever language I needed to know. Mit schlag. Yup.

In looking at the photo at top, you might think that’s it’s more cake. It’s not. The part in the middle is all apples with the custard around it. There is a very small breadcrumb layer under the apples, too. But, I sort of think the name is a misnomer. The only thing that’s “cake” is the crust. The filling is just apples, raisins and a custard mixture. It’s almost more like a pie, really. Or a tart, since it’s made in a springform pan with straight sides. So how was it? Delicious. The rum added a nice side note to the apples. It’s a soft kind of dessert – the apples are very moist. The custard of course, is smooth. The crust is crumbly and good. Altogether delicious. Will I make it again? Maybe. Certainly not because I didn’t like it – I did – but I might try something similar, and different. If I were to change anything I don’t know what it would be.
printer-friendly PDF

Apple Rum-Raisin Custard Cake

Recipe By: A German cake, with copies all over the internet
Serving Size: 10

1 1/2 cups flour — unbleached, unsifted
5 tablespoons sugar
1 tablespoon lemon rind — grated
2/3 cup butter
1 whole egg yolk — large
1 tablespoon milk
FILLING:
1/2 cup soft bread crumbs
2 tablespoons butter or margarine — melted
4 cups apples — tart, sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins — (Soak raisins in 1/4 cup rum for 1/2 hour before using)
1/4 cup rum
3 eggs — large, beaten
1/3 cup sugar
1 3/4 cups milk

1. CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.
2. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes.
3. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do not remove springform pan until cool.
Per Serving: 378 Calories; 18g Fat (44.7% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 205mg Sodium.

A year ago: Spiced Peaches (goes well with a breakfast, brunch, holiday breakfast)
Two years ago: Chicken & Dumplings (oh, delicious)

Related Posts Plugin for WordPress, Blogger...