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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 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)

Posted in Appetizers, Salads, Veggies/sides, on June 15th, 2009.

eggplant salad

You’ll have to take a gander at these little baby globe-shaped eggplant (below) – they’re called Hindu, or Indian, or Indian Paint. They’re full grown, not really babies. Cute little buggers. Offered at the local farmer’s market last week, and I wanted to do something easy but fun with them.

indian paint eggplant

I cut them in half (although you don’t have to) and baked them (drizzled with olive oil) at 375 for about 45 minutes, until the skins had begun to shrivel. But not enough that they’d dried out. I had ample ripe on-the-stem tomatoes, some red onion, green onion, fresh mint and parsley. Then I made a dressing with olive oil, lemon juice, sherry vinegar, salt, pepper and garlic. The recipe came from Chow.com. I’d never looked at the website before, but the recipe is credited to a restaurant called Nopa (in San Francisco). Chef Laurence Jossel. This could also be an appetizer, I think – the original recipe sounds more like one since you scoop it onto pita bread. So think of that as an option. I made it as a side dish with grilled lamb chops.

The salad, to be served at room temp, was easy. Just a bit of chopping and mincing involved. Be sure to include the wine vinegar – lemon juice isn’t enough to give this salad it’s bright flavor. The original recipe said just wine vinegar – I used sherry because I have some good stuff and like to use it in a salad such as this one when the flavor shines through. These small eggplant don’t need to be skinned – their skin is quite thin and quite edible.
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Charred Eggplant Salad

Recipe: Nopa Restaurant (Chef Laurence Jossel)
Servings: 3

1 large eggplant
2 tablespoons red onion — minced
1/2 tablespoon red wine vinegar
1-2 teaspoons kosher salt — or more to taste
1 medium tomatoes — diced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 tablespoons basil leaves — finely chopped
3 tablespoons mint leaves — finely chopped
1 small scallion — thinly sliced
1/2 tablespoon Italian parsley — finely chopped
1/2 medium garlic clove — minced to a paste
1/2 teaspoon fresh ground black pepper

1. Heat a charcoal or gas grill to medium-high heat (375°F). Add the whole eggplant and allow skin to char all over, turning every 5 minutes. After about 30 minutes, the eggplant will collapse. Remove to a colander and allow to cool. Alternately, bake eggplant at 375 for 45 minutes – 1 hour, until you’ll see the flesh is collapsing inside and the color has taken on a golden hue.
2. Combine red onion, kosher salt, and vinegar in a medium bowl. Allow to marinate at least 5 minutes.
3. Once the eggplant is cool, scoop flesh from charred skin and coarsely chop. Combine eggplant with marinated onions and remaining ingredients. Mix together gently and season well with additional salt and freshly ground black pepper to taste.
4. Serve at room temperature with grilled pita or baguette toasts
Per Serving: 140 Calories; 9g Fat (56.4% calories from fat); 2g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 952mg Sodium.

A year ago: Asparagus (everything you ever wanted to know about)
Two years ago:  Bacon & Tomato Dunk (oh yes, one of my fav’s)

Posted in Soups, on June 13th, 2009.

white gazpacho

Seeing a rendition of this soup over at Tortefeasor blog got me interested. There are lots of versions of white gazpacho out there on the ‘net, and several in my recipe to-try file as well, but this one sounded more healthy than many. The original was from Ellie Krieger (Food Network), but I made some alterations to the recipe, so it’s not really hers, or mine either, at this point. But it is based on Krieger’s recipe. It’s a combination. And it’s probably not authentic, either, since I ended up adding some fat free half and half (not much, though) to it. And a tetch of sugar too. Most likely that’s not authentic either.

What’s nice about this soup is that it’s all made in the food processor. No cooking involved, and relatively little chopping either. I used the hothouse cucumbers with skin (more nutrients, I’m certain), so it has a greener cast to it. True white gazpacho is really white or creamy colored.

It was some years ago that I read an in-depth article about gazpacho and learned that the Spaniards add some firm-type white bread to the soup to give it some substance, some body. What a thought – bread! That’s exactly what the bread does in this soup as well – gives it texture and body. The sourdough bread (crusts trimmed) was fresh, the grapes from Mexico not very sweet. The original recipe called for 1/4 cup of white wine vinegar or sherry vinegar. To my tastes it made the soup way too tart and acidic, so since I’d already added it, I had to make adjustments somehow. That’s why I added the fat-free half and half and a bit of sugar.

Chilling helped mellow the soup too (just a couple of hours), but it’s a delicious soup. Our daughter Sara came to have dinner with us, and she thought it was really good too. Only 12 grams of fat in a 1-cup serving. I think I served about 2/3 cup to each of us, then topped with the minced grapes, more cucumber, some green onion, then garnished with the toasted almonds. I’ll make this again. It’s healthy and very tasty, especially for a nice outdoor dinner this summer.
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White Gazpacho with Grapes and Toasted Almonds

Recipe: Adapted from Ellie Krieger (Food Network), via Tortefeasor blog
Servings: 7
NOTES: Be careful of the wine vinegar (sherry or other white type) – you may want to reduce the amount by a tablespoon until you see how it tastes. You can always add more, but if it’s too tart, you can’t remove it! Word to the wise. You can dry toast the almonds in a nonstick skillet – takes about 3-4 minutes total. Be careful – they’ll go from toasty to black in a matter of seconds. Chill the soup for a couple of hours before serving, and keep leftovers no more than a couple of days, if possible.

2 large hothouse cucumbers — roughly chopped
3 slices white bread — crusts removed
1/2 cup warm water
2 cloves garlic
3 green onions — white part only
3 tablespoons sherry vinegar
1 teaspoon lemon juice — plus more to taste
1/3 cup slivered almonds — lightly toasted, divided
1/2 teaspoon salt — plus more, to taste
3 tablespoons olive oil
1 cup fat free half-and-half
2 teaspoons sugar — or Splenda
GARNISH:
1/2 cup green grapes — minced
1/3 cup hothouse cucumber — minced
1 whole green onion — minced
3 tablespoons slivered almonds — lightly toasted

1. Prepare and set aside the ingredients for the garnish and chill. Leave almonds separate and at room temp.
2. Soak the bread in water until soft, about 2 minutes. Place soaked bread, cucumbers, garlic, green onions, vinegar, lemon juice, almonds, salt and olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired. Add the fat free half and half and sugar. Taste for seasonings (salt particularly).
3. Chill completely.
4. To serve, ladle 1 cup gazpacho into a bowl. Mound some of the garnish in the center of the soup. Add almonds on top.
Per Serving: 192 Calories; 12g Fat (55.5% calories from fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 247mg Sodium.

A year ago: New Potato Salad with Chipotle Vinaigrette
Two years ago: Classic Brownies (called “Best Ever Classic Brownies”)

Posted in Salads, Vegetarian, Veggies/sides, on June 12th, 2009.

garbanzo salad feta

Okay. Attention here. (Teacher rapping her ruler on her desk) This is your homework for tonight. You must go home and make this recipe, suit it to your tastes, and report back tomorrow on the results. Got the assignment? Good.

When I read about this recipe over at Farmgirl Fare, Susan raptured on about how delicious it was. Yea, yea, I thought. What’s another garbanzo bean salad? And yet there was something about what she had to say that piqued my interest. Maybe the feta? The cooked onions? The garlic? All those things in a cold salad? All of the above were reasons. And probably the photo doesn’t do it justice. My first bite, as I was making it, was sublime. How could those ingredients – all simple things, all items I had in my refrigerator or pantry, taste so darned good? Don’t know the answer, but it just is. Good. Susan mentioned that whenever it’s in her refrigerator somehow her fork finds its way into the bowl. Yep. I understand perfectly. Our leftovers probably won’t last through tomorrow (although I did make only half a recipe – using one can of garbanzos). Note to self: buy more cilantro and red onion (so I can make more in a few days).

garbanzo-feta-salad

Susan’s recipe called for kalamata olives (or oil-cured). I chose to eliminate those, but that’s just my personal choice. You can add them in. I also added some tarragon just because I had a small package of it about to go south. I may not have had enough green onion tops, but I think this salad is flexible. If there are ingredients in this you don’t like, switch them out, that’s all. Oh, I also used lime juice because I had fresh limes. There wasn’t time to chill it, but it made “no nevermind,” as they say. I’ll have to let you know if the leftovers are even more off the charts. The recipe came from a cookbook called Falling Cloudberries: A World of Family Recipes by Tessa Kiros.

So, friends. Are you going to make this right now or later? I recommend right now.
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Garbanzo Bean Salad with Red Onion, Parsley, Cilantro, and Feta

Recipe By: Adapted from Foodie Farmgirl Fare blog 6/09, who got it from a cookbook called Falling Cloudberries
Servings: 5

1/3 cup extra-virgin olive oil — plus more if desired
3 cups red onion — chopped
1/4 cup fresh garlic — finely chopped
2 cans garbanzo beans — (15 ounce) drained & rinsed (or 3 cups cooked garbanzo beans)
3/4 cup chopped fresh cilantro — (packed)
3/4 cup Italian parsley — (packed) chopped fresh flat leaf
1 1/2 cups chopped green onions — green parts only
1/4 cup fresh lemon juice — (or lime juice)
1 cup crumbled feta cheese
Salt and freshly ground pepper to taste
2 tablespoons fresh tarragon — minced (my addition – optional)

1. Heat 1/3 cup olive oil in a large frying pan and add the red onion, stirring to coat it with the oil. Cook the onion gently over medium or medium-low heat, stirring often, until the it is soft and starting to brown, about 10 to 12 minutes. Stir in the garlic and cook until fragrant, about one minute; don’t let the garlic brown. Remove from the heat and let cool.
2. In a large bowl, stir together the garbanzo beans, cilantro, parsley, green onions, and lemon juice. Add the cooled onion garlic mixture. You can also mix the onions and garlic into the beans while they’re still warm, and the other ingredients will help cool them down. Mix in the crumbled feta cheese and olives (if using). Add salt and freshly ground pepper to taste (remember that the feta and olives will already be salty) and up to ½ cup more olive oil if desired. Add tarragon, if using.
3. This salad tastes best if made ahead and allowed to sit for a few hours before serving. Serve at room temperature, with a squeeze of lemon and a drizzle of olive oil if desired. Note: Susan adds kalamata or oil-cured olives to hers. You can too.
Per Serving: 585 Calories; 26g Fat (38.6% calories from fat); 23g Protein; 70g Carbohydrate; 19g Dietary Fiber; 27mg Cholesterol; 381mg Sodium.

A year ago: Watermelon Blueberry Soup (cold)
Two years ago: Baby Back Ribs with Peanut Butter Slather (oh yea, those ribs were amazing)

Posted in Desserts, on June 11th, 2009.

roasted peach ice cream

Peach season has begun where we live. Where they came from, I don’t know, but Costco sells the brand called I.M. Ripe. Clever name. The stone fruits sat out on the kitchen counter for about 3 days and are at the peak of ripeness. Each peach, nestled in its cocoon of light plastic molds, was flawless. Very nice.

Last summer I made some peach ice cream using a different recipe. Somehow it didn’t have enough peach flavor. Remembering what good tastes come from roasting almost anything, I scanned on the internet for some recipes. There are a couple, so I took the best of each and this, then is my new peach ice cream recipe. Absolutely saturated with peach flavor with the addition of some peach jam (or apricot because that’s what I had in the pantry). I happened to use half sugar and half Splenda, so Dave could have some. The grandkids were in heaven. This is a simple recipe, not requiring the preparation of an egg custard. Just cold ingredients after the roasting. That’s the only thing that took a bit of time, but not much, really. For ice cream, I’ve learned to rely on Trader Joe’s fat-free half and half (how DO they do that?), so this is a combo of that plus heavy cream. A bit of sugar (not much, except for what’s in the jam) and you’re done. If you buy cling peaches, read the instructions within the recipe (at the bottom) about how to cut them for roasting.

roasting peaches
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Roasted Peach Ice Cream

Recipe: my own
Servings: 8

PEACHES:
5 whole peaches — ripe
1/4 cup granulated sugar
ICE CREAM:
1 1/2 cups heavy cream
2 1/2 cups fat free half-and-half
1 tablespoon vanilla extract
1/4 cup granulated sugar — or Splenda
1/3 cup peach preserves — or apricot
1 pinch salt

1. Preheat oven to 400.
2. Line a medium to large baking sheet with foil.
3. Wash and cut peaches in half. Lay them onto the foil-lined sheet skin side down and sprinkle with half the sugar. Turn over, skin side up and sprinkle with remaining sugar. Bake for 30-45 minutes until they’ve slumped and edges are golden brown.
4. Allow peaches to cool in the syrup, then gently remove the skins. Wring out the skins if you can to get any last drop of juice. Use your hands to squish the peaches into small bits, then place peaches and every speck of the syrup into a medium bowl. Scrape the pan of any more juice and syrup.
5. To the peaches add the cream, half and half, vanilla, sugar, preserves and salt. Stir to combine. If time permits, chill the mixture for about 2 hours or up to overnight.
6. Process in ice cream maker using manufacturer’s directions. Scoop into a freezer container and freeze for at least one hour before trying to eat it. Savor every bite!
NOTES: If you buy cling peaches, which makes the peach-pitting rather difficult, cut a big oval off the sides of the peach, then cut around the pit. Place those pieces on the foil. It makes it a bit more difficult to remove the skin once it’s roasted (the smaller pieces), but it’s not impossible. Be sure to keep every drop of juice even in the cutting process (do it over the foil-lined pan) since the juice adds lots of flavor.
Per Serving (I think this feeds several more than 8 – it’s rich and you won’t want a very big serving anyway): 357 Calories; 22g Fat (56.9% calories from fat); 2g Protein; 36g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 104mg Sodium.

A year ago: Steak Filet with Cajun Cream Sauce

Posted in Chicken, Salad Dressings, Salads, Veggies/sides, on June 10th, 2009.

couscous salad

If you leave out the chicken, this could easily be a side dish too.

If you’ve been reading my blog for very long, then you know right off the bat that after reading the title, this must be a recipe from Phillis Carey. She doesn’t want you to miss anything about the dish, and perhaps pass it by, so she tempts you with the major ingredients. To make sure.

And indeed, I might have passed on this recipe (I don’t make couscous very often since there isn’t much of anything healthy about couscous – it’s just tiny pasta). I don’t dislike couscous, but know that’s it’s just a high glycemic carb and has next to no nutrition in it. But after tasting it, well, yup, I’ll be making it. In my book the clincher was the lemony flavor (there’s a LOT in the dressing). Oh, and the dried cranberries were also mighty tasty too. You don’t expect dried cranberries in a couscous salad, but they add a lovely sweet zing to it. The garbanzos add some healthy protein and fiber, and you could probably add more veggies to this if you’d like. Phillis told us that when she makes this and she thoroughly enjoys the leftovers for days after, since it keeps well in the refrigerator. The thing about couscous is that no matter how much dressing you put on it, it’ll absorb more and more. So that’s why you don’t want to add the lemon curry dressing until just before serving. That way some of it will still be moistening the salad and not soaked into the pasta. Yet.
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Couscous Chicken Salad with Tomatoes, Garbanzos, Pine Nuts and Curry Lemon Dressing

Recipe: Phillis Carey, instructor and cookbook author
Servings: 6

DRESSING:
3/4 cup fresh lemon juice
9 tablespoons extra virgin olive oil
1 clove garlic — minced
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce — or other hot sauce
Salt and pepper to taste
SALAD:
3 pieces chicken breast, no skin, no bone, R-T-C — (breast halves)
4 cups chicken broth
2 cups couscous
1 large tomato — seeded, diced
3 whole green onions — thinly sliced
15 ounces garbanzo beans — drained, rinsed
1/2 cup yellow bell pepper — diced
1/2 cup dried cranberries
3 tablespoons Italian parsley — chopped
1/2 cup pine nuts — toasted

1. Combine all the dressing ingredients in a small bowl, whisking to mix. Season with salt and pepper.
2. Trim chicken and pound to an even 1/2 inch thickness. Remove 1/3 cup of dressing and pour over chicken, turning chicken to coat well. Let stand 30-45 minutes or refrigerate up to 2 hours.
3. Grill chicken 4 minutes per side or until cooked through. Cool and dice into 1/2-inch pieces.
4. Bring chicken broth to a boil in a medium saucepan. Remove from heat, stir in couscous, cover and let stand 10 minutes, or until broth is absorbed. Fluff couscous with a fork and spread out on a baking sheet to cool. Transfer to a large bowl.
5. Just before serving, toss chicken into couscous. Mix in tomato, green onions, beans, yellow pepper, cranberries and parsley. Add dressing and toss well. Refrigerate at least 1 hour. Sprinkle with pine nuts just before serving. Garnish with additional Italian parsley if desired.
Per Serving (yikes, I’d say this probably serves more than 4 people based on these statistics): 864 Calories; 32g Fat (33.4% calories from fat); 51g Protein; 95g Carbohydrate; 17g Dietary Fiber; 48mg Cholesterol; 595mg Sodium.

A year ago: Sarah’s Ginger Scones

Posted in Chicken, Grilling, on June 9th, 2009.

chicken carib A vote was taken a couple of mornings ago on what the crew wanted for dinner. The consensus was chicken. I just had to find a new recipe, that was all. The first book I turned to, Hot Barbecue by Hugh Carpenter and Teri Sandison, had just the thing. A marinated chicken in Caribbean-type spices and influences. We had chicken breasts and thighs in the freezer. The marinade was not difficult at all – just some different things in it than you might think for a chicken brew. Orange zest, orange juice, olive oil, Grand Marnier (yum), brown sugar, soy, a bit of Asian chile sauce to give it a tiny hint of heat, fresh mint, fresh ginger, then freshly grated nutmeg, some allspice and cinnamon.

I had a fresh pineapple sitting out, and it was the PERFECT accompaniment to this chicken, grilled along side the chicken pieces. I also made a green salad (with veggies) and since I’d made more of the Caesar dressing than the recipe indicated from the Caesar the other day (I had a hunch we’d use it), we ate the last of it with the salad accompanying this meal. I made some home-made croutons with some leftover baguette we also had, tossed with the garlic and Parmesan butter we had also. The bread cubes, once tossed with the melted garlic butter I baked in the oven (convection-bake) for 4 minutes at 400. They were perfect – slightly crunchy on the outside and still slightly soft on the inside of each crouton. Once the chicken was grilled, along with the pineapple slices, I garnished the chicken with cilantro and mint (chopped). The little bit of sugar (brown, plus from the juice and Grand Marnier) made the outside of the chicken slightly crispy. I liked that. I’ll be making this again.

It’s now 2 days later and my DH and I have been enjoying the leftovers of this. The marinade permeates the entire chicken – it’s even more prominent in the cold chicken than it was hot off the grill. The breasts were a little on the dry side, so the grilled pineapple was a great side for the chicken too.

Chicken Breasts Caribbean (Grilled)

Recipe: Adapted from Hot Barbecue, by Hugh Carpenter Servings: 4
MARINADE:
2 teaspoons orange zest — minced
1/4 cup fresh orange juice
1/4 cup olive oil
1/4 cup Grand Marnier
1/4 cup light brown sugar — packed
1/4 cup light soy sauce
2 teaspoons Asian chile sauce
1 teaspoon nutmeg — freshly ground
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup fresh mint — chopped
2 tablespoons fresh ginger — minced
CHICKEN:
8 pieces chicken breast, boneless, skinless — or just boned only
1/3 cup cilantro — minced, for garnish
1/4 cup fresh mint — minced, for garnish

1. MARINADE: Combine the marinade ingredients in a large non-reactive bowl or use a heavy-duty sealing-type plastic bag.
2. Dry chicken pieces with paper towels and immerse in marinade. Cover or seal. Can sit out at room temperature for about 30 minutes, then refrigerate. Marinate at least 2 hours or up to 8 hours maximum.
3. Save marinade. Drain and dry chicken pieces with paper towels.
4. Preheat grill to medium (about 350). Oil the rack with olive oil before starting to grill.
5. Grill chicken about 3-4 minutes per side (may take a bit longer, but not much, depending on the thickness of the chicken). If chicken has skin, grill it skin side down first, brushing the pieces with more of the marinade every few minutes. Cut into a breast to see if the it’s just done (no pink remains). Transfer the chicken to a heated plate/platter and sprinkle top with cilantro.
Per Serving (assumes you consume the marinade): 645 Calories; 17g Fat (25.0% calories from fat); 94g Protein; 21g Carbohydrate; 1g Dietary Fiber; 190mg Cholesterol; 981mg Sodium.

A year ago: Chocolate Ribbon Dessert
Two years ago: Tex-Mex Jicama Salad

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