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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in Uncategorized, on June 25th, 2009.

road-1

It’s been about a year since we took a vacation, what with the current state of the economy, etc. We’re retired, and certainly don’t rely on Social Security to live (ha!), but we’ve been watching our pennies and dollars this past year. So when prices for Alaska cruises dive-bombed, we took advantage. We decided to drive (I do most of the driving) instead of fly to our destination, so we’re visiting our daughter and family in Placerville, then on up through Oregon to Hood River to wine taste, over to Walla Walla for some wine tasting, then into the Yakima Valley (about a 50-mile long valley with loads of new wineries).

So, I’ll be blogging along the way. Maybe not recipes, but at least some photos. With all my gadgets. With my new SLR camera and its 2 lenses, and big camera bag. And my brand, spanking new iphone. And my new baby netbook computer. And my Kindle (loaded with several new books). Oh, and my ipod too. (I haven’t yet loaded all my music and podcasts onto the iphone.) I’ve become a tech-gadget queen lately. I had to line up out all of my tech toys on the kitchen counter, and place next to each the accompanying cables, cords, power adapters, charging cords, etc. Can’t forget one of them, for heaven’s sake! I almost need a separate suitcase for all this STUFF. My DH is very accommodating (thank GOODness). Since we’re driving, I can use more space if I need it. Normally I pack light. Really light, so this is a whole new arena for me. Really I don’t WANT to have to cart another bag in and out of hotels, etc., but if I want to have my hookup to the ‘net, gotta do it. So, eventually I may shop just for a traveling technology bag. Hmmm.

At the Apple store last week, I stood in the short line (because I made an advance appointment) to buy the new iphone and once it was set up correctly, it works like a dream. And I bought one of the new Acer mini-laptops (that’s the netbook) for $329 at Costco. I don’t have roaming internet access, but will need to use wi-fi hotspots. My iphone has a neat app on it with a GPS (Google) which will tell me where I am (where the iphone is) and I can ask it to tell me what’s around me – like restaurants or a laundromat, or a tourist office. Or a winery. Or a wine bar maybe?

A year ago: Steak Diane Flambe
Two years ago: Cha Cha Cha Jerk Chicken
photo courtesy of freephoto.com

Posted in Uncategorized, on June 24th, 2009.

The only real stumbling block is the fear of failure. In cooking, you’ve got to have a what-the-hell attitude. . . . Julia Child

Posted in Desserts, on June 23rd, 2009.

bread pudding

If you have all the ingredients on hand and all together, making bread pudding is really a snap. I’ve not made it for several years. Usually I make a recipe that’s loaded with a bourbon sauce on top, but this time most of it was going to my friend Norma who is really struggling to eat anything at all these days due to chemo and radiation. And a boozy sauce didn’t appeal to her at all. So I easily adapted a recipe to make a vanilla sauce. It, too, was very easy. The recipes I adapted came from the America’s Test Kitchen Family Cookbook. I seem to be reaching for that cookbook more often these days.

This particular recipe had an interesting technique you won’t see in other recipes. It had a bread cube topping that is really tasty. Some of the bread cubes are reserved, they’re tossed with some sugar and cinnamon, then drizzled with some melted butter. Then those cubes are gently pressed into the top of the pudding before baking. In the picture below you can see the darker colored cubes (this photo was taken before baking) kind of sitting on top. When you eat it, those little cubes on top are a bit crunchy and toothsome with the cinnamon and sugar. They never sink into the bread pudding, so give the pudding some different texture. I liked that about it. Usually you use white bread for a bread pudding, but my DH, who did the shopping for me, bought white whole wheat. Actually it made no difference, so I’d say it worked just fine. Most people wouldn’t even know it wasn’t white bread.

bread pudding ready to bake The vanilla sauce I used was an adaptation of a vanilla pudding recipe in the same book. It called for 3 egg yolks. I used 2. And because I didn’t have any half and half, I used a combination of fat-free half and half, a bit of whole milk (left over from the bread pudding custard mixture) and some 2% milk we usually have on hand in the refrigerator. I reduced the sugar amount just a little because the bread pudding is sweet enough. The recipe indicated bread pudding should be eaten the day it’s made (the crispy topping certainly won’t be crispy after it’s been refrigerated overnight). But the taste is still just fine a day later.

In case you’re interested, here’s the short/quick recipe for the whiskey sauce: 1/2 cup butter, 1 1/2 cups powdered sugar, 2 egg yolks, 1/2 cup bourbon. Cream butter and sugar over medium heat until all the butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding. [You might want to double that recipe to serve 12.]
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Bread Pudding with Vanilla Sauce

Recipe: Adapted from recipes in America’s Test Kitchen Family Cookbook
Servings: 10

BREAD PUDDING:
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
3 tablespoons bourbon — optional
1 tablespoon vanilla extract
3/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
10 ounces sandwich bread — cubed
TOPPING:
2 ounces sandwich bread — cubed
2 tablespoons granulated sugar
1 1/2 tablespoons butter — melted
1/2 teaspoon ground cinnamon
VANILLA SAUCE:
2/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 1/2 cups half and half
2 large egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract

1. Adjust oven rack to lower-middle position and heat to 325. Lightly coat a 9×13 baking dish with vegetable oil spray.
2. BREAD PUDDING: In a large bowl whisk the eggs, yolk and sugar. Whisk in the milk, cream, bourbon, vanilla, nutmeg and salt. Stir in the bread cubes and mix until all cubes are covered with the milk mixture (they will float to the top). Pour the mixture into the prepared baking dish, cover loosely with plastic wrap and let sit at room temp for 20 minutes (to allow the bread to soak up the milk.
3. TOPPING: In a small bowl combine the bread cubes, sugar and cinnamon. Drizzle the melted butter over them (cover as many of the cubes as possible) and toss the mixture. Gently pour these onto the top of the bread pudding and move them so they are mostly evenly arranged. Gently press down on these new cubes so they’re partially submerged in the milk.
4. Bake until the pudding is deep golden brown, puffs around the edges and jiggles slightly at the center, 40-50 minutes. Let cool on a wire rack until set, and serve while warm, if possible.
5. SAUCE: Combine the sugar, cornstarch and salt in a medium saucepan. Slowly whisk in the half and half and the egg yolks.
6. Bring the mixture just to a simmer over medium-high heat, whisking gently but constantly, scraping the bottom and sides of the pan. Reduce heat to medium or medium-low and cook constantly until the mixture is thicker and lightly coats the back of a teaspoon.
7. Strain the pudding through a fine-mesh sieve, into a bowl. Stir in the butter and vanilla and stir until the butter is melted. Press plastic wrap directly onto the top of the sauce if you’re not going to eat it immediately. Can be reheated very gently if you’d like to serve the sauce warm.
Per Serving (I think think this would serve 12 easily, so calories would be less): 661 Calories; 41g Fat (57.0% calories from fat); 12g Protein; 58g Carbohydrate; 1g Dietary Fiber; 278mg Cholesterol; 398mg Sodium.

A year ago: Zucchini Ribbons (a veggie side dish)
Two years ago: White Wine Vinaigrette

Posted in Salads, on June 22nd, 2009.

celery date pecorino salad

This salad was served at a group function last December. As soon as I saw it on the potluck table for my book group, I knew it was this recipe I’d just read in Food & Wine (November ‘08 issue). I’d clipped it out, actually, because it was different. I thoroughly enjoyed the salad, and vowed I’d make it soon.

In my lifetime, I don’t think I’d ever eaten a CELERY salad. Waldorf yes. Celery no. But this salad just has the most wonderful combo of flavors. Let me try to give you a verbal picture. The celery is thinly sliced (thinner the better). I happened to have added some Belgian endive to mine, but was for no particular reason. The dates are pitted and sliced lengthwise. The walnuts are toasted and chopped. The dressing is simple – sherry vinegar, walnut oil, extra virgin olive oil and a shallot. Simply whizzed up  in the blender, but it can be done by hand easily enough. THEN, you add the pecorino cheese as a garnish. My salad didn’t even need salt. Pepper, yes, salt no. When you put a bite in your mouth the sweet of the dates provide a perfect counterbalance to the salty of the cheese. And the minced toasted walnuts add even more crunch than the celery.

Dates are generally not one of my favorite things. I don’t really like the soft, mushy texture. Don’t really like dates in a quick bread, for instance. But I REALLY liked them in this salad. Medjool dates are very large. Next time I might chop the dates into smaller pieces because I really enjoyed having some date with every bite.

Now, pecorino cheese is a unique flavor. It’s Tuscan. Kind of like Parmigiano-Reggiano, but a bit more sharp. Almost meat-like to me. More dry and crumbly somehow. Can be young or old, dry or more moist. Very salty or not. Even softer or harder. It depends on the cheese producer. The last time I was in Italy I made a point of trying pecorino every chance I got. Bought it in a deli and in a grocery store. Here at home I buy my pecorino from a local Italian deli. Theirs happens to be moderately salty, so I’m always careful about not overly salting whatever I’m using it for.
printer-friendly CutePDF

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

Celery Salad with Walnuts, Dates and Pecorino

Recipe: Melissa Rubel in Food & Wine, 11/080
Servings: 12

1 1/4 cups walnuts
1 small shallot — minced
2 tablespoons sherry vinegar
2 tablespoons walnut oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 bunches celery — 2 pounds, thinly sliced on the bias
3/4 cup dates — Medjool, dried pitted, quartered lengthwise
3 ounces pecorino cheese — dry type, shaved with a vegetable peeler

1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.
2. In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
3. In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.
Per Serving: 152 Calories; 12g Fat (66.2% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 7mg Sodium.

Posted in Uncategorized, on June 21st, 2009.

I think I missed giving a head’s up with some recipe ideas for Father’s Day. Nothing else to do now except tell you what WE had for dinner today. It was at our house and our son and grandson were the only family here because our daughter-in-law Karen is sick with a bad cold. We thank her profusely for not sharing the cold with us. I sent a little care package home with her with some of the Garbanzo Bean Salad with Feta, Onions and Cilantro. I made a new batch of it yesterday.

At my DH’s request, here’s what we had for dinner:

Grilled Salmon on Watercress Salad with grilled red, yellow and orange bell peppers and poblano chiles. I posted this recipe back in 2007, and it remains one of our family favorites. That’s a mound of watercress (in a delish Asian dressing) peeking through the salmon steaks there. With the peppers surrounding it.

salmon watercress salad

I also made some Baked Onions with Thyme and Red Wine, another big family favorite. Normally we grill the onions for this, but because my DH is having a problem with his prosthetic legs this weekend, I offered to bake the onions (since they take SO long on the grill). He prefers them this way anyway! All of the Noonday onions are gone, so I bought red onions, which is normally what I use in this recipe anyway.

baked onions

Our nearly 2-year old grandson was getting very tired toward the end of dinner, so I quickly whipped out the combo of leftover desserts I had on hand. One generous serving of a bread pudding I just made with vanilla sauce (recipe will be up tomorrow or Tuesday), a couple of leftover roasted peaches along with the roasted peach ice cream I made a couple of weeks ago. The ice cream went on top of the roasted peaches. Our grandson Vaughan is just learning to speak in short sentences and his comment was “more ice cream.” He said it over . . . and over . . . and over, while his daddy kept feeding him a little bite each time. He was SO cute! Nothing like making points with his grandma. He ate nearly an entire salmon steak. He said no to the watercress salad. No to the grilled onions. But he DID really like the grilled yellow bell peppers. He ate many, many pieces of that too. Hearty appetite for a little bitty guy.

So, I  hope all of you had as nice a Father’s Day as we did around our house. My dad died in 1996 and I miss him. He would have enjoyed today’s dinner, particularly the roasted peach ice cream. Peach was one of his favorites.

Posted in Lamb, on June 20th, 2009.

lamb shepherds pie

Likely there’s not a shepherd’s pie I’ve met that I haven’t liked. This one, using eggplant, is no exception. Our daughter-in-law Karen made this the other night and it’s really delicious. The recipe came from a recent issue of Bon Appétit (March ‘09), credited to Jeanne Thiel Kelley. I watched Karen make it – using well-trimmed lamb pieces, canned tomatoes, and a fairly healthy amount of cubed eggplant. It was simmered for an hour with a number of other items, until tender, then later she mounded it with the mashed potatoes and baked it. It’s a Greek-inspired version (hence the eggplant, oregano seasoning and kasseri cheese).

The recipe indicated it would serve 8-10, and it probably would if you had a nice salad on the side.  Shepherd’s Pie really doesn’t need much else to go with it since it’s got all the food groups covered. The flavors had fully melded in this, and Karen kindly let us have another serving to take home (photographed above, so not as beautiful as the original dish). Thanks, Karen!
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Lamb and Eggplant Shepherd’s Pie

Recipe: Recipe by Jeanne Thiel Kelley in Bon Appetit, 3/09
Servings: 8-10

Filling:
1 1/2 pounds eggplant — unpeeled, cut into 3/4-to 1-inch cubes
Coarse kosher salt
7 tablespoons extra-virgin olive oil — (or more) divided
2 pounds lamb shoulder — boneless, well-trimmed
All purpose flour
3 cups chopped onions
1 cup dry white wine
1 can canned tomatoes — diced in juice (28 ounce)
3 cups beef broth — (preferably organic)
8 whole garlic cloves — chopped
1 tablespoon dried oregano
Topping:
2 1/2 pounds russet potatoes — peeled, cut into 1-inch cubes
2 tablespoons butter — (1/4 stick)
2 tablespoons extra-virgin olive oil
2 garlic cloves — minced
3/4 cup whole milk
5 ounces kasseri cheese — coarsely grated (packed-1 1/4 cups)

1. For filling: Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.
2. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl.
3. Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb.
4. Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. DO AHEAD: Can be made 3 days ahead. Cool slightly. Cover and chill.
5. For topping: Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.
6. Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer.
7. Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop potatoes over filling by heaping tablespoonfuls, covering completely.
8. Bake pie until filling is heated through and topping is golden, about 45 minutes.
Per Serving: 684 Calories; 44g Fat (59.0% calories from fat); 29g Protein; 40g Carbohydrate; 6g Dietary Fiber; 93mg Cholesterol; 778mg Sodium.

A year ago: Chicken Salad Sandwiches with Almonds (for afternoon tea)

Posted in Salad Dressings, on June 19th, 2009.

basil vinagrette on spoonThere’s no question that I like basil. And our basil bush is actually thriving in our early summer weather. Last week I augmented it with some farmer’s market basil. I’d seen this recipe over at Gluten Free Girl’s blog, and knew I’d like it. This dressing resembles pesto, but there’s no garlic, cheese or pine nuts in it. If I make this again I might add some garlic. Just because I like it. It’s made with grapeseed oil, and I’d just read recently about how healthy food scientists are thinking about this neutral-tasting oil. It’s better for us than canola, they think.

basil vinaigretteThe dressing was quick and easy to make (in the blender). It took no more than 5 minutes to do it all, maybe even less. It’s a mild dressing, surprisingly enough. I expected it to have a heavy-duty basil flavor, but it didn’t. If pesto is too strong a flavor for you, this might suit your tastes. I found that it took more dressing than I expected to dress a salad for 4 people. I didn’t use it all, but most of it. Do use it within a day. You know how basil gets after a few days in a dry kind of environment – the leaves begin to break down. Same thing happens in the dressing. So use it soon.
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Basil Vinaigrette

Recipe: From Gluten-Free Girl blog
Servings: 6

1 cup fresh basil — packed firm
1/4 cup Italian parsley
1 whole shallot — chopped
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons white wine vinegar
3/4 cup grapeseed oil

1. Combine first 6 ingredients in the blender. If it’s too “dry,” add part of the olive oil just to get the mixture to puree. Blend until completely pureed.
2. Through the removable hole in the lid top slowly pour, with machine running, the remainder of the grapeseed oil until the dressing is emulsified completely.
3. Pour on a green salad and mix well. It may need more dressing than you would traditionally use. Use within a day.
Per Serving: 247 Calories; 27g Fat (97.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium.

A year ago: Peanut Butter Cookies
Two year ago: Hash Brown Casserole

Posted in Veggies/sides, on June 18th, 2009.

noonday onions

DISCLAIMER: I don’t sell Noonday onions – they were a gift to me in 2009 from a good friend whose family lives in East Texas. If you want to buy some, my only suggestion is to go to this link: East Texas Grower’s Association. It’s their website including contact information with oodles of names and phone numbers. Perhaps one of them will be able to help. My friend’s relatives go to the farmer’s market in Noonday to buy them each year.

My friend Joan (of the Joan’s Pasta Salad on my blog, and the Baked Fennel with Parmesan) emailed me to ask if I’d like to have some Noonday Onions. Whah? Noon-what onions? Had never heard of them. If you’re a Texan, then nothing will do but Noonday (sweet) onions. And according to our friends, nothing holds a candle to Texas sweet onions (not Vidalia, nor any).

Joan’s in-laws, Tom & Dorothy, ship a big bag of Noonday Onions to each of their grown children every year around about June 1st. That’s high season for Noondays, you see. Now, Noonday is a SMALL town. Population 515 per the census in 2000, so I read online. Just in case you don’t know where Noonday is, like I didn’t, I had to look it up. Figured you’d want to be educated about it too. It’s halfway between Dallas and Shreveport, LA.

Joan’s in-laws live in Longview, an hour or so NE of Noonday. Joan’s husband Tom grew up in Longview. Over the years of knowing them, we’d heard stories about the famous barbecue in Longview. Never heard anything about the sweet onions. But about barbecue. From Bodacious. So one summer when Tom & Joan were flying home from a week’s visit to Longview (the family has an annual reunion every 4th of July week, with everyone attending including children and grandchildren), Joan phoned me and asked if I’d like them to bring a brisket from their favorite ‘cue place – on the plane – carefully wrapped in a cold pack. Who could say no to that, I ask you? We were having a big summer dinner at our house that very evening, and Tom & Joan landed in So. California just in time to change clothes and bring the barbecue brisket to share with all of our guests. What a huge treat that was. We had another barbecue dinner a couple weeks later and I actually phoned the “famous” Bodacious Barbecue in Longview and had another two briskets shipped by air so I could serve it again. I’ll vouch for Texas ‘cue, hands down. Good stuff. Texans take their ‘cue seriously, and Bodacious has been delivering (aka making) serious ‘cue for decades.

But, I got sidetracked there. Back to onions. I do know a bit more about East Texas than I did before. And I know that Noonday is a town that produces serious sweet onions. Just like Vidalia, and wine cuvees, you have to grow the sweet onions within 10 miles of Noonday’s city hall in order to qualify as Noonday onions. The reason Noondays are so good is because the soil composition is identical to the soil where Vidalias are grown in Georgia. If you’re interested, there’s a list of Noonday onion growers. If you don’t have your own private courier service like I did, there are phone numbers to call. Now is the season.

On to recipes. I was tickled to find out that Joan has been making my Baked Onions with (Red Wine and) Thyme for years. And that she uses Noonday onions to make them. She and Tom enjoy them so much that some years ago Joan sent my recipe to all of her sisters-in-law as a way to use the huge bag of sweet onions.

So I’m happy to provide the family with another good onion recipe for sweet onions. One that I hadn’t made in many years. A recipe given to me by a good friend, Ann H. from Coeur d’Alene, Idaho. Ann made these one time, years ago when they lived here in California, with sweet onions, when they kind of first came onto the onion-scene. Probably in the late 1980’s. These are rich (they do have 1/4 cup of cream added at the end), but the star of this dish is the Madeira.

Here’s a travel story . . . I’ve actually been to Madeira. Years ago. It’s a long way from anywhere – off the northwest coast of Africa, but it’s part of Portugal. A friend and I took a trip there, and since I was planning the trip mostly, I thought hey, we’re all the way over here, I’ve always wanted to GO to Madeira. Here’s my chance. Well, let me tell you – those of you who have been there will identify with me here – flying into Madeira is sheer terror. They cut short a runway out of the side of the mountain (Madeira is nothing BUT mountains, short but steep), and approaching by air you think you’re going to crash. You know you’re going to crash in the water or into the mountainside. And suddenly there’s a runway under the plane. A short runway. Yikes.

There isn’t a whole lot to DO on Madeira, really. Roads are treacherously curvy, with no big towns particularly. But the island produces Madeira for the world. My friend and I went on a couple of Madeira tours (wine type), so we learned all about the process and the different types – there are several, but mostly we only know the rather sweet fortified wine. But I did learn to tell the difference, and usually when I buy Madeira I buy good stuff, Bual. 15-year old Bual if I can afford it. It’s worth it. A bottle lasts years and years for me since I don’t drink it often. This dish has a few dashes of Madeira. Don’t buy anything but real Madeira from Madeira, okay? You can’t substitute sherry, really. You probably could substitute port, but only if you use a medium-sweet port, not the extra sweet. I buy good port too because I also learned the difference in that wine also. But that’s a story for another day.

madeira onion ingred
Ingredients: sweet onions, butter, Madeira, heavy cream and some parsley

madeira onionIt’s time for the recipe. Get yourself some sweet onions (just don’t tell any Texans that you used Vidalia or Walla Walla Sweets, okay?) and try this luscious onion dish. Not having had these for some years, my hubby said – oh my, these are to die for. Does that give you a clue as to their good-ness?
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Madeira Onions

Recipe: From my friend Ann H, from Coeur d’Alene, Idaho
Servings: 6
NOTES: When my friend Ann made these, she left the onion slices nestled together, holding their shape. She cooked them in-position all the way through. She was very careful with them, even through the caramelizing process, to not dislodge the solid rings. Then she served them on a plate just that way. Made a beautiful presentation.

4 tablespoons unsalted butter
4 large sweet onions — peeled, sliced
1/2 cup Madeira
Salt & pepper to taste
1/4 cup heavy cream — or half and half
1/4 cup fresh parsley — finely minced

1. In a large skillet (with a lid) heat the butter until it’s starting to sizzle. Add onions. Cover, reduce heat and cook over low heat for about 25 minutes, until onions are cooked through.
2. Uncover pan and stir in the Madeira and salt and pepper. Cook under medium-low heat until the wine has evaporated, then continue to cook until the onions have begun to caramelize.
3. Add the cream and parsley and stir to combine. Heat through and serve hot.
Serving Ideas : These go well with a simple grilled meat. Don’t serve this with anything that competes with the subtle onion flavor – you want it to shine through.
Per Serving: 151 Calories; 11g Fat (75.9% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 9mg Sodium.
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A year ago: Pork Tenderloin with Mango Sambal
Two years ago: Mister Charlie (a delish ground beef casserole)

Posted in Appetizers, on June 17th, 2009.

mahogany onions

This is the first of two onion recipes I’m going to share. Tomorrow you’ll learn more about how/why I have these wonderful sweet onions in the first place, but will post this one first. You’d likely think the above bruschetta was topped with an olive tapenade. Nope. Or maybe a fig jam? Nope. Could even be dark mushrooms? No on all counts. It’s onions.

We went out to dinner last night with good friends, and our custom with Bob & Liz is to gather at one or the other of our homes for some pre-prandial appetizers and wine, then off we go to a restaurant. We’ve been trying to go to NEW restaurants every time we go out, so it keeps us on our toes to find new ones to try. We’ve been very successful so far, even in this economy!

I’d made this appetizer a few days ago with the first of my big onion bonanza and we polished it off last night with our wine and food before dinner. Liz wants the recipe. I’ll be making these again soon.

So here’s the story about them. The recipe is based on one from a new cookbook called The New American Olive Oil, by Fran Gage. I followed her recipe mostly, but then I took a right turn and made it different. After trying it once according to the recipe, I made it my own with the garnish. First you slice about 2 pounds of onions (I used sweet onions) and sauté them with about 4 T. of extra-virgin olive oil and a tiny smattering of salt. It cooks. And cooks. And cooks. At a very low heat for about an hour. You stir occasionally, and more often near the end so the onions don’t stick. During the hour of cooking they lose all their water and they cook down and down and down. The recipe suggests cooking them until they are the color of a polished mahogany table. Am sure you can get the picture. When mine were looking like the skin of an Idaho potato I knew I still had room to go. But stirring is required from then on. Still on fairly low heat. And finally, it DID get to be the color of mahogany.

The huge – HUGE – pan of onions had dwindled to about a half a CUP of dark brown goop. After cooling, you add in some GOOD balsamic vinegar (I happened to use pomegranate balsamic vinegar because it sits out on my countertop). Then you taste it for seasoning. Toasted bread is in order (baguette slices, spread lightly with olive oil and baked at 400 for about 4-5 minutes), then you gently spread some of this heaven-on-a-bun on top of the toast pieces. Here’s where I took the right turn. I thought it needed a taste-foil, so I added some boursin cheese crumbles (my recipe below indicates some crumbled goat cheese, either one) and a smattering of finely minced parsley. Then a jot of freshly ground black pepper and it’s ready to serve.

I like this served slightly warm, but it’s up to you. Certainly no colder than room temp, so if you make this ahead, let it sit out a bit, or heat briefly in the microwave before spreading. Just be prepared for a very small SMALL quantity. Two pounds of onions made about 1/2 cup of finished onions. Just so you know . . .
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Files: MasterCook 5+ and MasterCook 14 (click link to open MC – 14 includes photo)

Mahogany Sweet Onion Bruschetta

Recipe: Adapted from a recipe by Fran Gage, The New American
Olive Oil (a cookbook), 2009
Servings: 4
NOTES: Preferably use a baguette for this, and there will be enough onion for about 12-18 slices, probably. You’ll be shocked, really, at how little onions are left for the end product. So don’t plan on 2 pounds of onions serving a crowd. It won’t. The cheese was my addition.

ONIONS:
4 tablespoons extra virgin olive oil
2 pounds sweet onions — peeled, halved, thinly sliced
About 1-2 teaspoons good quality balsamic vinegar, added after they’re cooled [I used pomegranate balsamic, either one is fine]
TOASTED BREAD:
4 slices bread — grilled or toasted in 400 oven until golden
2 tablespoons extra virgin olive oil
Fleur de sel and freshly ground black pepper to taste
1 ounce goat cheese — or Boursin, crumbled [my addition]
4 tablespoons Italian parsley — finely minced

1. Heat the oil in a large skillet (large enough to hold all the onions) over high heat until the oil begins to tremble and fully coats the bottom of the pan. Add the onions, stir to coat the onions, then turn the heat to very low. Sprinkle the onions with a little tiny bit of sea salt. Don’t use much salt because the onions are going to cook down to less than a cup. Cook the onions – uncovered – stirring occasionally (making sure they don’t start to burn), until they are the color of a polished mahogany table. As it gets to the end, you’ll need to stir it much more frequently to prevent the onions from scorching. This will take about an hour. The onions will shrink to next to nothing!
2. Transfer the onions to a bowl and let them cool. Add the vinegar, drop by drop, and taste until the flavor is complex. Sprinkle with more fleur de sel if desired.
3. Brush the bread with 2 T. of oil and put a small mound of onions on each slice. Top with a few crumbles of goat cheese and parsley. Add a few grindings of fresh pepper and serve immediately. I prefer eating this when the onions are warm, so just reheat briefly in the microwave before putting them onto the bread.
Per Serving (I really don’t think this can be correct): 357 Calories; 24g Fat (59.3% calories from fat); 7g Protein; 30g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 167mg Sodium.

A year ago: Sauce for Meat Leftovers

Posted in Grilling, Lamb, on June 16th, 2009.

lamb chops grilled

Can you really see the chop? Nicely charred on the outside. Tender and juicy on the inside. Perfectly grilled to 120 degrees F. Covered in a lovely mixture of herbs, garlic and olive oil.

herbs for lambThe herbs, L-R: Italian parsley, rosemary, thyme, sage leaves underneath and some oregano.

lamb chops rawThere they are raw – with the herb mixture packed on. Ready for the grill. These were ever-so easy to make (took about 10 minutes to cut the herbs, chop and combine, another minute to slather them on the meat). My DH grilled them for 2 minutes per side over high heat, then put them off on a medium-low burner for about 8-9 minutes, until the meat thermometer registered 120. We left them tented with foil for 5 minutes and devoured them. The chops are available at our Costco – lovely 1 1/2 inch thick rib chops from New Zealand. Seven of them were about $16. We ate two apiece and there’s enough left for me to have one and my DH another two at another meal.
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Grilled Rib Lamb Chops with Herb Rub

Recipe: Adapted from a recipe in Cook’s Illustrated: The
Best Recipe, Grilling & Barbecue
Servings: 4

HERB MIXTURE:
2 tablespoons Italian parsley — minced
1 tablespoon fresh rosemary — minced
1 tablespoon fresh sage — minced
1 tablespoon fresh thyme — minced
1 tablespoon fresh oregano — minced
2 tablespoons olive oil
1 whole garlic clove — minced
LAMB:
2 pounds lamb rib chops
Salt and pepper to taste

1. Herbs: Mince all the fresh herbs well, then add garlic and olive oil (just enough to hold the herbs together).
2. Salt and pepper the meat.
3. Apply a teaspoon or so of herbs to both sides of each rib chop. Allow the meat to sit out at room temp for about 30 minutes.
4. Preheat gas grill as follows: heat one burner to high and another burner to medium-low.
5. Rub the grill with a bit of olive oil applied to a paper towel. Place ribs on high heat side for about 2 minutes per side, just until you’ve achieved nice grill marks.
6. Move chops to the medium-low side and continue grilling for about 7-9 minutes, until done to your preference. For medium-rare, remove at 120. For medium, about 130.
7. Keep chops on a heated plate lightly tented with foil, for about 5 minutes, then serve immediately.
Per Serving: 847 Calories; 77g Fat (83.2% calories from fat); 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 171mg Cholesterol; 132mg Sodium.

A year ago: Flank Steak with an Orange Marinade
Two years ago: Roasted Poblano Asiago Soup (a southwestern treat – one of my fav’s)

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