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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 Beef, on September 29th, 2009.

filet mignon balsamic sauce

This picture doesn’t look like much. Sorry it couldn’t have been a better one, but sometimes in the cooking classes I go to, the lighting isn’t the best. Or the plate arrangement isn’t ideal. Or, in this case, the sauce – the absolutely luscious sauce – is completely hiding the nice piece of filet mignon. So, you’ll just have to trust me that this is worth making.

The filet mignon were just plainly seasoned with salt, pepper and olive oil. They were pan seared, then finished in a hot oven (not long). Then they were whisked to a hot plate and served with the sauce. I’m so glad Phillis Carey made this sauce – I’ve often wondered – but never tried – making a Hollandaise with red wine (and in this case, some balsamic vinegar too). With those substitutions, it’s just a little different, but basic Hollandaise sauce. And it was scrumptious. I’ll be making this at home sometime very soon. Along with the decadent potatoes you can see nestled next to the filet (recipe to come).
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Filet Mignon with Rich Balsamic Wine Hollandaise Sauce

Recipe: From a cooking class with Phillis Carey
Servings: 4

SAUCE:
1/4 cup dry red wine — (Merlot, Pinot Noir or Zinfandel)
1/4 cup dry sherry
3 tablespoons balsamic vinegar
1 whole shallot — chopped
2 large egg yolks
1/3 cup unsalted butter — melted Ground black pepper, and perhaps some salt (to taste)
FILET MIGNON:
24 ounces fillet mignon — 6 ounces each
1 tablespoon coarse salt
1 tablespoon coarsely ground black pepper
2 tablespoons olive oil
2 tablespoons Italian parsley — chopped

1. In a perfect world, make the sauce just before serving, but if you’re entertaining, the sauce can be completed 1-2 hours ahead. Leave it out at room temperature (not keeping it warm or over the double boiler). When you’re ready to serve, reheat the sauce over the double boiler.
2. SAUCE: In a saucepan combine red wine, sherry, vinegar, shallot. Bring to a boil and cook for 2-10 minutes, until it’s reduced by half. Remove from heat and allow to cool. Transfer to the top of a double boiler and cover.
3. STEAKS: Preheat oven to 400 degrees. Season steaks with salt and pepper. Heat olive oil in a medium skillet over medium-high heat. Cook steaks 3 minutes per side. Transfer skillet (or transfer to a baking sheet first) to oven and roast about 8-10 minutes longer for medium-rare to medium (about 123-125 on an instant read thermometer).
4. While steaks are in the oven finish the sauce. Whisk egg yolks into cooled wine mixture and cook in double boiler over simmering water, whisking constantly, until thickened. Slowly whisk in melted butter until blended. Serve small portions of sauce over the grilled and roasted steaks. Garnish with parsley.
Per Serving: 733 Calories; 63g Fat (81.0% calories from fat); 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 267mg Cholesterol; 1509mg Sodium.

A year ago: About Zeisner Curry Ketchup (and I can’t say that I’ve used it much since I bought it a year ago)

Posted in Desserts, on September 28th, 2009.

apple bread pudding

Oh, my heavenly gracious sake’s alive. This pudding. To die for. To eat, morning, noon and night, until it’s all gone. Every, single, solitary bite to savor. If I’m ever on death row (no, I’m not contemplating this – I’ve never been crosswise with the law), THIS bread pudding would be what I’d ask for as the dessert of my last dinner. I’d probably make myself ill eating too much of it.

I’m going to do something I normally don’t do here – I’m not going to tell you the calorie and fat count. Just know it’s bad for you. Really bad. Artery-clogging, heart-attack causing. All and everything about it. Will I make it? Well, yes, I probably will. But I’ll probably make even smaller portions. Phillis Carey said this dish would serve 8. I’ve already made it serve 10 in my recipe software. In the class I think the pan full served about 18, and with a small scoop of vanilla ice cream on the side, it would have been altogether enough. I craved more, however.

So what’s so artery-clogging about it? The 3 cups of heavy cream. And no, you can’t substitute even half and half. Or part half and half. Phillis made that very, VERY clear. The dish will curdle if you do. So don’t even try. The recipe uses raisin bread, first of all, then just ONE Granny Smith apple cubed, and a cup of dried apples chopped. And eggs, apple juice, brown sugar, butter, salt and cinnamon – and the heavy cream, of course. That’s all there is in it! But put it together and serve it with the apple cider (and brandy) sauce on the side, and you’ve got heaven on a bun.
printer-friendly CutePDF

Files: MasterCook 5+ and MasterCook 14 (click link to open in MC; 14 contains photo)

Cinnamon, Raisin and Apple Bread Pudding

Recipe: From a cooking class with Phillis Carey
Servings: 10 (maybe 12-14)

BREAD PUDDING:
4 large eggs
3 cups heavy cream — (do not substitute anything here)
1 cup apple juice
1 cup golden brown sugar
2 tablespoons unsalted butter — melted
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
6 cups raisin bread — cubed, stale
1 whole Granny Smith apple — peeled, cubed (about 1 cup)
1 cup dried apples — (or substitute raisins)
SAUCE:
4 tablespoons unsalted butter
1/2 cup sugar
1/4 cup apple juice
1/4 cup brandy
4 large egg yolks

1. Preheat oven to 350. Butter a 10×14 inch baking dish. Whisk eggs in a large bowl. Add the cream, apple juice, sugar, melted butter, salt and cinnamon, whisking to combine. Add the bread cubes, fresh and dried apples and stir to combine.
2. Pour into prepared dish. Cover and refrigerate for one hour. Remove cover and gently press down on the bread, so the creamy mixture will rise somewhat. Do not try to submerge the bread. Bake for one hour, or until the top is golden brown and the center of the pudding is firm. Remove and cool on a rack for 10 minutes before serving.
3. SAUCE: Melt butter in a double boiler over simmering water. Add the sugar and whisk to combine, stirring, for one minute. Add the cider and brandy, and whisk until sugar is dissolved, about two minutes. Remove from heat and add the egg yolks, one at a time, whisking constantly. Return to double boiler and cook, whisking constantly until sauce is pale and slightly thickened, about 5 minutes.
4. Allow to cool slightly, then pour sauce through a fine-mesh sieve to extract any egg white solids. Allow sauce to cool to room temp, if possible, before serving.
5. Cut squares of bread pudding, top with sauce and serve with vanilla ice cream on the side.

A year ago:  Altitude Sickness (we were on vacation)

Posted in Salads, Veggies/sides, on September 26th, 2009.

firecracker salmon

In a few days I’m going to post a recipe that’s really designed to go with this – a broiled salmon (in the photo) with an Asian glaze to go on it. And this salad, this noodle salad, is the bed on which you would place the salmon fillet. But this noodle dish is good on its own, so that’s why I’m posting it separately. Except for bean sprouts, I could make this salad almost any day of the week, since I almost always have carrots, celery, green onions, cilantro and spaghetti on hand.

This salad is not overwhelming with Asian flavors – probably another reason I liked it so much. The recipe came from a cooking class with Phillis Carey. It’s served at room temp. You can have everything chopped up and ready ahead of time. Just don’t throw it all together until you’re about ready to serve it. I also recommend you use low sodium soy sauce. Actually I reduced the amount of soy sauce in the recipe (1/2 cup instead of 2/3) because it could tend to be too salty. If the salty soy doesn’t bother you, then use the 2/3 cup. Phillis said she usually uses sugar snap peas instead of celery – it would make it ever-so much prettier with the bright green of the peas. She also uses agave nectar when she makes it, so I put that in (and reduced the amount because the original called for 1/4 cup sugar). If you don’t have agave, use the full complement of sugar.

Surely this salad would be good as leftovers – just tuck it away in the refrigerator and toss it again when you want some. Possibly the bean sprouts wouldn’t survive more than a day, though, and add some more cilantro too. Celery sometimes gets soggy once it’s in dressing. But the taste would be fine. Serve it with any kind of grilled fish, I would think. Or pork chops with an Asian hint. Or chicken also with an Asian bent.
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Asian Noodles with Julienne Vegetables

Recipe: From a cooking class with Phillis Carey
Servings: 4

1 pound spaghetti — or your choice of pasta, noodle type
1 tablespoon vegetable oil
3 tablespoons sesame seeds
2 teaspoons vegetables oil
1 tablespoon garlic — minced
1 cup rice vinegar — not seasoned type
1/2 cup low sodium soy sauce
2 tablespoons agave nectar — or 1/4 cup sugar
1/2 teaspoon red pepper flakes — crushed
4 whole carrots — julienned
4 stalks celery — thinly sliced on diagonal, or SUGAR SNAP PEAS or both
4 cups bean spouts
1/3 cup green onions — chopped
1/2 cup cilantro — chopped

1. Cook the spaghetti in a large pot of boiling salted water until tender. Drain. Pour into a very large bowl and toss the pasta with a little bit of oil to keep it from sticking.
2. In a wok, stir the oil and sesame seeds over medium heat until the seeds are golden brown, about 2-4 minutes. Stir in the garlic and remove wok from the heat. Stir in vinegar, soy sauce, agave (or sugar) and red pepper flakes. Remove 1/2 cup of the dressing and set that aside.
3. To the sauce in the wok add the carrots, celery, bean sprouts, half the green onions and half the cilantro. (Do not heat the salad.) Toss it around well, so all the noodles are coated with some of the sauce. Using tongs, place some of the noodle salad on each serving plate, top with green onions and cilantro, then drizzle with the reserved dressing.
Per Serving (this seems really high, so perhaps it serves more than 4 – I would think so): 592 Calories; 9g Fat (13.4% calories from fat); 20g Protein; 110g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1278mg Sodium.

Two years ago: Lentil Soup (my dad’s recipe)

Posted in Veggies/sides, on September 25th, 2009.

yams roasted

Looking for a simple, easy but very tasty recipe for roasted sweet potatoes? This has got to be it. There’s nothing in this but olive oil, fresh garlic, fresh rosemary and some salt. I mean, how hard is that? This recipe came from a cooking class with Phillis Carey. Oh so good. She served these with a pork tenderloin dish, but really I think these would go with many meal combinations.

There is some confusion about sweet potatoes and yams, but the last thing I read about them said that here in the U.S., anyway, we really only get sweet potatoes, just whether they’re yellow-fleshed or orange fleshed. I’ve always been partial to the yellow fleshed – what I thought was just sweet potatoes. And I thought the orange fleshed things were yams. Not so. Did you know that sweet potatoes are part of the morning glory family? True yams, on the other hand, come from the African continent, are black skinned, and grow to great lengths – like 5-6 feet. So definitely, we know only sweet potatoes here.

Recipe Tip:

Here in the U.S. we only know sweet potatoes – either orange fleshed [what we used to call yams] and the yellow-fleshed. This recipe requires the darker, orange-fleshed tuber.

Anyway, this recipe requires the dark orange fleshed sweet potatoes. Do seek out the longer, skinnier ones, not fat ones, as they won’t cook as evenly. All you do is peel them, slice off the ends (the little fibers that run from one end to the other come together at each end, so always throw out both end pieces), then cut them into 3/4 inch coins. Toss them with the oil, garlic, rosemary and salt. Pour them onto a parchment-lined baking sheet and roast for 25 minutes. See? I told you it was easy.
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Files: MasterCook 5+ and MasterCook 14 (click link to open MC – 14 contains photo)

Sweet Potatoes Roasted with Garlic & Rosemary

Recipe: a cooking class with Phillis Carey
Servings: 6

2 pounds sweet potatoes — orange-fleshed, aka yams, longer thinner rather than fatter
1/4 cup olive oil
1 tablespoon fresh garlic — minced
1 tablespoon rosemary — minced
1 teaspoon coarse salt

1. Preheat oven to 425.
2. Peel, then slice yams across into 3/4 inch rounds. Toss them with olive oil, garlic, rosemary and salt.
3. Arrange yam slices in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, or until well browned and tender.
Per Serving: 262 Calories; 9g Fat (31.6% calories from fat); 2g Protein; 43g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 327mg Sodium.

Two years ago: Bloomin’ Sourdough (a sourdough bread appetizer sort of like a blooming onion

Posted in Vegetarian, on September 24th, 2009.

tomato corn pie slice

Is your mouth watering looking at that picture? Mine is, and I just had leftovers of this a few hours ago! What’s there, you ask? Well, a biscuit kind of piecrust, sharp cheddar cheese, a mayo/lemon juice/green chile layer, fresh corn off the cob, basil, chives, and a bunch of thinly sliced tomatoes. And on the bottom of the crust is a light cream cheese layer to keep the juices from soaking into the crust. Invisible in this picture, but it worked like a charm.

The tomatoes were beefsteak, thinly sliced and drained on paper towels to remove as much liquid as possible from them. Two layers were put in of the tomatoes, corn (yes, fresh off the cobs) and cheese. The mayo layer goes on top with cheddar on top of that.

The dough was really very easy to handle. The original recipe came from Gourmet Magazine, August of this year, 2009. I read about it over at the Smitten Kitchen blog, but I’d already clipped the recipe out of the magazine anyway. However, I made some changes – I added the cream cheese layer – and I added the green chiles to the mayonnaise just because it sounded good. You can eliminate them if you’d prefer. Anyway, the dough – I made it in the food processor with no difficulty. And rolling it out on the granite countertop was very easy. My only caution is this: you don’t want to make a thick edge – since this dough is more biscuit like than piecrust like, you don’t want a thick biscuit edge. So once you put on the top crust, cut off any extra crust that doesn’t need to be there. You do roll the top edge over the edge already there, but just thin it out as needed.

Here’s the chronology:

tcpie1

There's the raw crust with cream cheese layer on the bottom

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With one layer of tomatoes, corn and herbs

tcpie3

Another layer of the filling went in, then it was topped with the 2nd crust, spread with some butter on top and ready for the oven

tcpie4

Oh, nice. Just out of the oven.

tcpie5

There's a pix of the side view

 

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Tomato and Corn Pie in a Biscuit Crust

Recipe: Adapted from Gourmet, August 2009 via Smitten Kitchen blog
Servings: 8

BISCUIT CRUST:
2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt — divided
6 tablespoons cold unsalted butter
3/4 cup whole milk
MAYO LAYER:
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons chopped green chiles
CREAM CHEESE LAYER:
4 ounces cream cheese — at room temperature
TOMATO FILLING:
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn — (about 3 ears), shucked
2 tablespoons finely chopped basil — divided (skipped this, no harm was done)
1 tablespoon finely chopped chives — divided
1/4 teaspoon black pepper — divided
7 ounces sharp Cheddar cheese — coarsely grated, divided (1 3/4 cups)
2 teaspoons unsalted butter — melted (to brush on finished crust before baking)

1. Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball. (I used the food processor for all of this.)
2. Divide dough in half and roll out one piece on a well-floured counter or between two sheets of plastic wrap. Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic wrap method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.
3. Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise, lemon juice and green chiles.
4. Separate the cream cheese into small, flattened pieces (makes it easier to spread) and gently spread it into the bottom of the unbaked pie shell. Make sure it completely covers the bottom with nary a single, solitary hole anywhere. Any excess cream cheese you can try to spread slightly up the sides. Be gentle as you do not want to make the pastry crust any thinner or break it.
5. Cut an X in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired), gently remove seeds and extra juices. (Or, use a serrated peeler and gently peel the raw tomatoes.) Lay tomatoes on paper towels to drain for about 20 minutes. Pat top with additional paper toweling to extract as much juice as possible. Arrange half of tomatoes in cream cheese covered crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
6. Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Do not make a thick edge – if anything keep it thin and cut off excess. Just make it secure enough that juices won’t leak out of the crust. Cut 4 steam vents in top crust and brush crust with melted butter. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
7. Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.
Per Serving: 474 Calories; 32g Fat (59.5% calories from fat); 13g Protein; 36g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 790mg Sodium.

A year ago: “Dear Slot Machine” (an ode I wrote to a slot machine I played in Las Vegas)

Posted in Desserts, on September 23rd, 2009.

strawberry choc dessert cups

My friend Norma needed another soothing dessert that’s easy to swallow, and since she liked one I made recently – the Lime-Chocolate Delicious, I decided to make something similar, but I “fixed” the things I didn’t like about the last one.

This time I used a red Jell-O (strawberry). I happened to use sugar-free because that’s all I had on hand, but you can use either. Instead of whipping up evaporated milk, I used a tub of Cool-Whip. Chocolate cookie crumbs are mixed with some unsalted butter and sprinkled all over the bottom of the dish, and the balance of them sprinkled on the top.

Of course, you have to make the Jell-O and allow the mixture to start to firm up before you can finish the dessert. Then you mix it with some strawberries (I used a pound of frozen ones that I whizzed up in the food processor briefly) and the Cool-Whip. It’s a simple dessert. Makes you feel like it’s something really special, but it’s easy. I didn’t really follow a recipe, but used the same method and my own ingredients.

I poured a little bit into a couple of ramekins for us to eat and the rest of it I put into a large oval ceramic dish for my friend.

strawberry choc dessert
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Strawberry Chocolate Refrigerator Dessert

Recipe: My own creation, but based on many recipes from the 1960’s era.
Servings: 12 (small)

6 ounces Jell-O gelatin — strawberry flavored (I use sugar-free)
3 2/3 cups water
1 pound strawberries — frozen (defrosted) or fresh
12 ounces Cool Whip Lite® — defrosted
12 ounces chocolate wafer cookie crumbs
3 tablespoons unsalted butter

1. Prepare the Jell-O using 3 2/3 cups water (the package suggest 4 cups water – use 2 cups boiling water to dissolve the Jell-O, then 1 2/3 cups ice cubes in water – and it will chill faster). Stir to dissolve the gelatin and place the cooled bowl in the refrigerator for about 45 minutes, just until it begins to set up.
2. Melt the butter and add it to the cookie crumbs. Stir until the butter is well distributed. Pour about half the crumbs into the bottom of a large flat glass or ceramic dish (9×13 or smaller, as long as the sides are high). Set aside.
3. Meanwhile, place the strawberries in a food processor and puree it some – you still want a few small chunks. Pour it out into a large bowl.
4. When the Jell-O is starting to congeal, pour it into the bowl with the strawberries, then add the Cool-Whip to it. Using a large spatula, stir and fold until the mixture is mostly mixed, without any streaks of white or strawberry. Carefully pour it into the cookie-crumb prepared dish. Spread to flatten the top. Sprinkle the remaining crumbs on top of the dessert, cover with plastic wrap and chill for about 3-5 hours. Will keep for several days. Top with a dollop of whipped cream, if desired.
Per Serving: 281 Calories; 11g Fat (34.2% calories from fat); 3g Protein; 42g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 240mg Sodium.

Two years ago:  Peach Raspberry Streusel Cake

Posted in Pork, Veggies/sides, on September 22nd, 2009.

pork chop bacon plate

Some of this recipe is a repeat from yesterday. The original came from an article in Gourmet Magazine in September, 2006. Yesterday I separated the sweet and sour cabbage from the pork and gave it it’s own posting – so you (and I) can make it on its own. But if you want to make this recipe in total (it’s easy, really), then this is the one. The bacon was fried up, crumbled and drained. Then the onions were cooked, the cabbage added. While it simmered away, the pork chops were seasoned and pan fried, to get a good brown crust on them. Then they went into a 450 oven for just a few minutes (about 5, I’d say) to finish up. Really, they could have been completed right on the stovetop in the frying pan. What you DON’T want to do is overcook these. Once ordinary pork reaches its peak of cooked-ness, at 145 F. it is DONE. Past that, and it begins to dry out and become more like shoe leather. I used a meat thermometer to make sure these expensive chops didn’t even approach shoes.

pork chops browning These chops look huge,  I know. I didn’t weigh them, but they’re not very thick – less than an inch. The pork is mildly seasoned (salt, pepper) but I wanted something more, so I seasoned them with Italian herb seasonings. The steaks were dried off well before I did that. Then they went into a hot, hot sauté pan (one that can go into a hot oven) to brown on both sides. Once they were browned, into the oven they went. Once out, I sprinkled them with some of the reserved bacon, and I added some minced Italian parsley. Ideally you put the pork chop ON the cabbage, or partly on it anyway. They go great together. An easy weeknight dinner. This was all we had for dinner and it came together in about 45 minutes if I include all the dicing and chopping. We loved the cabbage – that part of it is a real keeper. And the pork chops were very nice too.
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Sauteed Pork Chops with Sweet-and-Sour Red Cabbage

Recipe: Adapted from Gourmet, Sept. 2006
Servings: 4

4 slices thick-sliced bacon — chopped
1 tablespoon vegetable oil
1 medium onion — chopped
1 small red cabbage — halved lengthwise, cored, and sliced 1/4 inch thick, or white, or mixture
1/4 cup red wine vinegar
3/4 cup water
2 tablespoons sugar — or Splenda
1/2 teaspoon caraway seeds
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 teaspoons Italian seasoning
3 pounds bone-in pork center rib chops — about 1-inch thick

1. Put oven rack in middle position and preheat oven to 450°F.
2. Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes. Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4 teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
3. Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total). Then pat both sides of chops with the Italian seasoning. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep). Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan. Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes.
4. Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
5. Let chops stand in pan, loosely covered with foil, 5 minutes. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon. NOTES : You want to serve this when the cabbage is just barely tender (and not overcooked) so it still has pretty bright-purple color. Have all ingredients ready before you begin. Start bacon and onion mixture first. When you’re ready to add the cabbage, also start the pork browning. You’ll come out about on time with both dishes.
Per Serving: 612 Calories; 40g Fat (59.6% calories from fat); 49g Protein; 12g Carbohydrate; 1g Dietary Fiber; 144mg Cholesterol; 967mg Sodium.

A year ago: Tiramisu

Posted in Veggies/sides, on September 21st, 2009.

cabbage sweet sour Even though it’s still the peak of summer here in Southern California, my mind is already jumping ahead to Fall. Onto some cooler evenings. Onto what few trees we have here that do change color. But we have weeks and weeks to go before that even beGINS to happen. September is usually the hottest summer month we have here in the Southland. Actually August was cooler than normal and with the exception of a few days of blisteringly-hot and humid weather, September has been mostly in the 80’s. More humid than usual, though.

But in Carolyn’s kitchen, my head was leaning towards some Fall things like gingerbread, sausages and onions, stews. I’ve put out the Fall decorations – a pumpkin wreath on the front door, some ceramic pumpkins that grace our kitchen island. A couple of Halloween candles. There must be more of them in the closet, so I’ll have to look further.

cabbage cooking With cabbage in the refrigerator, I decided to try some of the new pork chops we bought from the meat truck, Personal Gourmet. And a recipe from Gourmet magazine in September of 2006 attracted my eye. I had all the ingredients on hand. Love it when that happens!

This was an EASY dinner. The pork chops were seasoned and browned, then finished their cooking in the oven (briefly). I made the cabbage easily enough – and tomorrow I’ll actually print the complete recipe – the combination of the pork chops and the cabbage. But this cabbage recipe can really stand on its own, so that’s why I’m writing a post about this alone. I’ve extracted it from the combo recipe provided in the magazine. As you can see in the photo above (when it was cooking) I used both red and white cabbage. Pretty, I think! I’d definitely make this again – it’s simple, straightforward, and has a delicious piquant taste with the sweet and sour both going for it. I used Splenda for the sugar, but otherwise I made this almost exactly as written. Just be sure to cook the cabbage JUST until it’s barely done – further and the color fades and it becomes mushy.
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Sweet and Sour Red Cabbage

Recipe: Adapted from Gourmet, Sept. 2006
Servings: 4

2 slices thick-sliced bacon — chopped
1 tablespoon vegetable oil
1 medium onion — chopped
1 small red cabbage — halved lengthwise, cored, and sliced 1/4 inch thick (or white cabbage, or mixture)
1/4 cup red wine vinegar
3/4 cup water
2 tablespoons sugar — or Splenda
1/2 teaspoon caraway seeds
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper

1. Cook bacon in a 4-5 quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons.
2. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes.
3. Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4 teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
4. Stir the bacon into cabbage (or sprinkle on top) and serve.
Per Serving: 111 Calories; 7g Fat (51.9% calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 772mg Sodium.

A year ago: Chicken Posole
Two years ago: Green Beans in Garlic & Olive Oil (one of my most favorite recipes – so easy and SO delish – I can eat a mountain of them)

Posted in Pork, on September 19th, 2009.

crown roast sliced

Sorry I don’t have the full-blown crown roast photograph for you. But this was from a cooking class; I was seated at the back of the classroom kitchen, and couldn’t very well make a scene by telling them to stop the production so I could take a picture! I do that enough at home, and my DH never fails to tease me in front of anyone who will listen, about how I fix this great meal and then whisk it all over to my photo area and delay the meal by a minute or so.

At the pork-centered class early this week, the chef prepared a crown roast – half of it was made up of “commodity” pork (ordinary grocery store variety), and the other half was from Berkshire pigs. He wouldn’t tell us which was which. He knew, and told us eventually, but he made us raise our hands on which one we liked better. With only a show of 1 or 2 hands in the entire class for one type, you can guess that most of us could tell the difference. The Berkshire is just more tender (less chewy) and more tasty. The meat is better marbled, so it makes for a better taste. To the left is a web photo I found from Reader’s Digest. Really? Yup. Found it at rd.com. That’s a very fancy one, stuffed. Below is a photo of the raw racks. This photo I found online from Edgemont meats.

crown roast raw As for the preparation – I won’t say this recipe is off the charts particularly, but it was good. Very good, actually. I liked the pan gravy, although I might spice it up a bit more with some herbs. But I’m going to give you the recipe as given to us in the class, flavored with shallots, apple juice and caramelized apples. This would make a beautiful Christmas dinner, I think. Or Easter, perhaps. Or any other special occasion. It does serve a lot of people – I’d think at least 10. Maybe more, depending on how meaty the pork racks are. The crown roast is comprised of two full racks of rib loin chops (bone-in, standing with rib ends up). Usually they’re already prepped for you – standing up, the top ribs cleaned off (wrap them in foil, please during baking) and firmly bound in cooking twine. If you’re lucky enough to find a Berkshire crown roast of pork, by all means GO FOR IT!

This recipe is a bit more work than some – there are several steps to making the pan gravy, and you’ll have more than a few dirty pots and pans. But it’s very tasty and worth the effort.
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Crown Roast of Pork with Apple & Roasted Shallot Pan Gravy

Recipe: Stan Glenn & Chris Brill,
Iowa Meat Farms & Siesel’s Meats, San Diego
Servings: 10

10 pounds pork center loin chops — racks, crown roast
3 tablespoons olive oil
1 teaspoon granulated garlic
1 tablespoon thyme — crushed
Salt & pepper to taste
2 whole carrots — chopped
1 large onion — chopped
2 stalks celery — chopped
PAN GRAVY:
3/4 cup flour
4 cups chicken broth — or beef broth, low sodium if possible
2 cups apple juice
1 sprig fresh thyme
1/3 cup granulated sugar
1/3 cup cider vinegar
1/2 cup shallots — (roasted and sliced)
CARAMELIZED APPLES:
5 whole apples — peeled, cored, chopped (Granny Smith)
2 tablespoons unsalted butter
1/4 cup granulated sugar

1. PORK ROAST: Preheat oven to 400.
2. Rub the roast with some olive oil, then season it with salt, pepper, garlic and thyme. If the roast is not already positioned as a crown roast, you’ll need to tie two racks together, carefully in a circle, and tie firmly (meat will shrink during baking) to keep it standing upright. Place in a rimmed roasting pan. Cover the exposed ribs with foil so they don’t burn.
3. Place roast in the center of the oven and roast for 20 minutes until it’s golden brown.
4. Reduce the oven temp to 350 and cook to an internal temp of 140 (about 1 1/2 hours or longer). (If the roast is stuffed, cook to an internal temp of 155.) Add the vegetables to the pan during the last 30 minutes of baking. Remove from the oven and transfer meat to a cutting board or serving platter. (Do not throw out the pan drippings.) Cover loosely with foil and allow it to rest for 20 minutes.
5. CARAMELIZED APPLES: While the roast is cooking, you can prepare the apples. In a large saute pan melt the butter and add the apple cubes. Stir and cook for about 8-10 minutes until the apples have begun to cook through. Add the sugar and continue cooking until the apples have just begun to caramelize and reach a golden brown color. It’s not necessary to cook them until they’re mush – you want them to still have some shape and texture.
6. GRAVY: Pour off all but 1/2 cup of the pan drippings and add that to a large frying pan. Add the roasted vegetables too (although they are strained out later.) Sprinkle in the flour (to form a roux) and cook over medium heat for about 2 minutes until the mixture has thickened and bubbles. Add the chicken stock and apple juice to the pan and whisk to incorporate the roux. Allow the gravy to simmer for about 10-15 minutes. Strain the pan gravy through a sieve (to remove the vegetables and any lumps). To that same pan add the sugar. Allow it to caramelize, then add the vinegar. Simmer for a few minutes to dissolve the sugar, then add the strained pan gravy to it. Simmer it for 5-10 minutes, then add the apples and shallots. Serve hot.
Per Serving: 907 Calories; 50g Fat (50.2% calories from fat); 71g Protein; 40g Carbohydrate; 3g Dietary Fiber; 231mg Cholesterol; 523mg Sodium.

A year ago: A travel story, about chicken liver spaghetti in Hong Kong, 1965

Posted in Salads, on September 18th, 2009.

caribb spinach shrimp salad

A week or so ago the doorbell rang, and it was a gentleman who sells frozen meat products in our area. Now normally I might be suspicious of any door-to-door truck with food, but the company has a website, and they have sales agreements with restaurants and end consumers. Some who have a standing order once a month. Or twice a month. The first intriguing thing that hooked me was the fact that they carry Newport Meat Co. meats (mostly beef and lamb). Having had a tour of that wholesale meat company here in Newport Beach, once upon a time, and having purchased (and eaten) their superior meats from time to time, I knew this might be a good thing. The company, this personal-truck-delivery, Personal Gourmet, sells line-caught fish, Kobe, prime and top choice Angus beef, free range poultry and pork, lamb and veal.

Recently I’ve been trying hard to empty out our freezers. Well, not empty, but at least use some of the meat and other things in them. They’re so full I can hardly get anything in there. So, of course, there WAS some room when this fellow stopped by. In the end, I decided to try two items – Australian, very large shrimp and bone-in double thick pork chops. We  haven’t tried the latter yet, but will soon. And I dug into the shrimp bags the other night to try these big, meaty shrimp.

If you’ve been reading my blog for long, then you know that I’m more than a little leery of most shrimp. I don’t buy Asian shrimp, period. Having read an article awhile back about some of the questionable conditions shrimp are raised in farmed beds, it said to seek out American shrimp. Which are hard to find. I don’t know anything about Australian, but I sort of assumed these would be as good as. What they are, are HUGE. Not like the Mexican Guaymas shrimp that are about 4 inches across, but these are big – nearly as long as an avocado (see picture). Our meat guy said 2 of them were a serving. So I was a good girl and just defrosted 4 shrimp.

This salad was very simple to put together. I started with a recipe I’d clipped out of an old Cooking Light magazine. I didn’t have all the ingredients, so I improvised (walnuts instead of pumpkin seeds, blueberries instead of mango, fennel instead of radishes). I also changed the dressing a bit after reading the reviews online for this recipe. More olive oil was called for, I thought, and I added some agave nectar to sweeten the dressing a little. Oh, and I added croutons, since I had some on hand.

We liked the salad very much. I stuck fairly closely to the dressing ingredients (although I doctored the quantities), and we definitely liked the flavor combination (garlic, lime juice, seasoned rice vinegar, cumin, paprika). But because I had the nice, big shrimp, I left them whole rather than cut them up into smaller pieces. Your choice. In addition, I reduced the amount of shrimp (the original recipe called for more than a cup apiece).
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Caribbean Shrimp Salad with Lime Vinaigrette

Recipe: Adapted significantly from a Cooking Light article, 1/2008
Servings: 4

SHRIMP:
2 1/2 cups shrimp — peeled, deveined
2 tablespoons seasoned rice vinegar — divided
2 tablespoons chili garlic sauce — (such as Lee Kum Kee), or Vietnamese Sriracha sauce
DRESSING:
3 tablespoons olive oil
2 tablespoons seasoned rice vinegar
1 tablespoon grated lime rind
1/4 cup fresh lime juice — (about 3 large)
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 whole garlic cloves — minced
1 dash salt
2 teaspoons agave nectar — or to taste
SALAD:
8 cups spinach — baby, fresh
1/2 cup fennel — cut in thin slivers
1/2 cup green onions — thinly sliced
1 cup mango — chopped peeled (about 1 large)
1/4 cup avocado — diced peeled
2 tablespoons walnuts — unsalted, or pumpkin seeds
1 cup croutons — or crushed tortilla chips, or garbanzo beans

1. SHRIMP: Combine shrimp, vinegar, and chili garlic sauce in a bowl; toss well. Cover and chill 1 hour.
2. In a saute pan pour the shrimp and the marinade. Bring contents to a simmer, cover and cook until shrimp is cooked through (2-3 minutes, depending on the thickness of the shrimp). Drain the shrimp and set aside.
2. DRESSING: Combine all ingredients in a small bowl, stirring with a whisk.
3. SALAD: In a large salad bowl combine the spinach, fennel and mango and green onions with the salad dressing. Taste for seasoning.
4. Add avocado slices, walnuts and shrimp to the top and serve.
Per Serving: 381 Calories; 17g Fat (39.9% calories from fat); 34g Protein; 24g Carbohydrate; 4g Dietary Fiber; 225mg Cholesterol; 396mg Sodium.

A year ago: About Penzey’s jarred broth concentrates

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