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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 Cookies, on May 26th, 2009.

mini-mocha-cc

As I’m sure I’ve said here before, I don’t know that I’ve ever met a chocolate chip cookie I didn’t like – – except perhaps store bought. Those I can’t abide. So it was no surprise that I was intrigued by Peabody’s (Culinary Concoctions by Peabody blog) recent recipe for mocha CC cookies using mini-chocolate chips. Peabody made the cutest little cookies, after rolling them around in granulated sugar before baking. And adding coffee extract to the dough, too. They just sounded so good!

There are a couple of things that are different about these cookies:

1. The dough contains powdered sugar

2. You must chill the dough for 20 minutes before forming and baking the cookies.

One exceptional thing about these is that I used some good quality mini-chips that I purchased at Surfas. (Surfas is a Los Angeles culinary store, mostly food and hard-to-find cooking things, with some equipment too, mainly caters to the professional trade). These little mini-chips are really solid with the chocolate flavor (bittersweet), and I could truly taste the difference between those and the usual grocery store types. But if that’s all you have, by all means use them. Peabody used the mini-chips (I think) because she wanted to make little bite-sized cookies instead of traditional ones, so bigger (regular sized) chips would have been too big. I tried to make in-between sized cookies. They’re very tender. And very chocolaty, with the back-hint of coffee. Worth making. Easy. Did I say chocolaty? Maybe next time I’ll add in about 1/2 cup of finely minced walnuts too. But these are delicious as-is.
printer-friendly PDF

Mini Mocha Chocolate Chip Cookies

Recipe: Culinary Concoctions by Peabody (blog)
Servings: 70-80 (of the mini size, if larger, about 60)

8 ounces unsalted butter — at room temperature
1 cup granulated sugar [I used half Splenda, actually]
1/2 cup powdered sugar
2 eggs
1 tsp coffee extract
1/2 tsp vanilla extract
1 tsp salt
1 tsp baking soda
2 1/3 cup all-purpose flour
1/3 cup cocoa — [I added 1/2 cup Hershey’s brand]
12 ounce chocolate chips — mini size
granulated sugar for rolling cookies

1. Preheat oven to 375F. Grease cookie sheets with either butter or baking spray.
2. In a standard mixer (using paddle attachment) or with a hand-held beater, cream together sugars and butter until light and fluffy, about 3 minutes.
3, Add eggs, one at a time, scraping down the bowl after each addition. Add coffee and vanilla extract and beat for 30 seconds.
4. Sift together salt, baking soda, cocoa and flour. With the mixer on slow, add the flour. Mix until thoroughly combined.
5. Fold in chocolate chips and place bowl in refrigerator for 20 minutes.
6. If making larger cookies use a small cookie (or ice cream) scoop. If making mini ones, use a small melon baller as your size guide. Roll into balls. Roll cookie dough ball into sugar to make sure the whole ball is covered in sugar.
7. Place on cookie sheet and bake 10 minutes. If making mini ones bake for 6-8 minutes. Leave on cookie sheet for 3 minutes then remove and let cool on wire rack.
Per Serving: 93 Calories; 5g Fat (46.5% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 60mg Sodium.

A year ago: Field Greens with Fire-Roasted Poblano Chiles (salad)
Two years ago: Panna Cotta with Fresh Strawberries

Posted in Beef, Grilling, on May 25th, 2009.

skirt-steak-quesadillas

Can you say that five times fast without stuttering? Will you laugh with me as I say this is a mouthful? Ha! These luscious quesadillas are filled with cheddar, jack and goat cheese. And mushrooms. Draped over them are strips of grilled (marinated first) skirt steak. On each quesadilla is a dollop of salsa verde (tomatillos, jalapeno, garlic and cilantro), and the light colored sauce on the steak is aioli mayonnaise zipped up with mustard, vinegar and chipotle chiles in adobo sauce.

Skirt (flap) steak is thin and takes a short time on the grill.

Skirt (flap) steak is thin and takes a short time on the grill.

Skirt steak – also called flap steak – is a fairly thin meat that is very flavorful. It’s a tender cut, but likes to be marinated too. Only caution – don’t overcook it or it will be tough. Grilling the meat for about 4 minutes on each side is about right. Adjust a minute either way depending on the thickness.

There are several steps to this steak entree. However, I assure you, it will be worth the effort. I just wish I had a sous chef here in my kitchen to do some of the chopping and mincing required. When I win the lottery . . . Since that’s not likely to happen anytime soon, guess I’ll have to do the work!

All the steps in this meal are quite easy, however, so don’t let the length of the recipe deter you from trying it. First you need to marinate the meat overnight (makes it more tender and lots more flavorful). You can make the aioli the day ahead (it’s cinchy, actually). The salsa verde isn’t all that hard since it’s cooked in a saucepan, then poured into a blender with the other ingredients. So really, it’s not all that difficult either. That you want to make an hour or so before eating as the cilantro begins to break down after that.

The quesadilla is baked in a 400 oven for about 12 minutes.

The quesadilla is baked in a 400 oven for about 12 minutes.

Meanwhile you need to get all the quesadilla filling ready. They are assembled about 20-30 minutes before dinner and are popped in a 400 oven. During that baking time, you’ll prepare the steak – it gets drained, blotted with paper towels, then grilled (outdoor or inside stovetop) for about 4 or so minutes each side until it’s barely done and still pink in the middle. For the quesadillas you will use – if available where you live – Mission brand tortillas. (Frankly, I never buy them, because they’re a kind of cheap-o brand – others are better.) But for this purpose, you want a more pastry-like flour tortilla and Mission brand are exactly what’s needed. Once the quesadillas are baked, cut them up into wedges (each person eats half of a quesadilla), put them on a piping hot plate and add the skirt steak strips, the salsa and the aioli. Garnish with a few sprigs of cilantro and you’re done. The recipe is Phillis Carey’s, from a cooking class a couple of weeks ago. If you like Mexican food, you’ll really enjoy this. It’s easy enough to make these kid-friendly too or for the palate-challenged (without the chipotle chiles if you so choose). Make the sauces, just reduce the “heat” if you must.
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Skirt Steak over Cheese Quesadillas with Chipotle Aioli and Salsa Verde

Recipe: Phillis Carey, cooking instructor & author
Servings: 8
NOTES: Make the sauces ahead of time. Time the baking of the quesadillas with the grilling of the steaks so they both are done at the same time. You want both the quesadilla and the steak to be piping-hot.

AIOLI:
1 cup mayonnaise
1/4 cup coarse grain mustard
2 tablespoons white wine vinegar
1 tablespoon chipotle chile canned in adobo — minced
SKIRT STEAK & MARINADE:
2 1/2 pounds skirt steak — trimmed of all fat & silverskin
1/4 cup olive oil
2 tablespoons garlic — chopped
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon adobo sauce — from the chipotle chiles above
QUESADILLAS:
1 large red onion — halved, thinly sliced
3 tablespoons red wine vinegar
3 tablespoons unsalted butter
1 tablespoon garlic — chopped
3/4 pound button mushroom — sliced
8 whole flour tortilla — Mission brand, 8-inch diameter
2 cups Jack cheese — grated
2 cups cheddar cheese — grated
1/2 cup goat cheese — crumbled
2 tablespoons vegetable oil
1/2 teaspoon chili powder
SALSA VERDE:
3/4 pound tomatillos — husked, rinsed
1 medium jalapeno chile pepper — stem removed and some seeds
2 cloves garlic — peeled
1/2 teaspoon ground cumin
1/2 cup cilantro
3 tablespoons Italian parsley
1 tablespoon vegetable oil
Salt to taste
Sugar, only if the salsa tastes too bitter

1. AIOLI: Whisk all ingredients in a small bowl to blend. Season to taste with salt and pepper. Refrigerate (can be made one day ahead).
2. STEAK: Whisk marinade ingredients and add to shallow casserole (or plastic bag). Add steak, turning to coat. Cover and refrigerate at least 8 hours, or up to 24.
3. SALSA: Combine tomatillos and jalapeno in a saucepan. Cover with water and bring to a boil. Lower heat and simmer until soft, about 15 minutes. Remove from heat and let stand 15 minutes. Drain. Transfer tomatillo mixture to food processor. Add garlic and cumin and pulse to coarsely chop. Add cilantro and parsley and blend until herbs are chopped and salsa is chunky. Heat oil in a medium saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 1 cup, about 10 minutes. Season with salt to taste. Taste the sauce – if it’s bitter, add just a pinch or two of sugar. Can be made ahead.
4. QUESADILLAS: Preheat oven to 400. Place onion rings in a bowl and cover with cold water. Add vinegar and let stand at least 10 minutes. Drain. Melt butter with garlic in a large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook until mushrooms are cooked and browned. Cool slightly. Arrange tortillas on 2 parchment-lined baking sheets. Toss together the 3 cheeses. Divide cheese evenly among tortillas. Add mushrooms and onions and fold each quesadilla in half. Brush tops with oil and sprinkle lightly with chili powder. Bake for 12 minutes or until crispy and cheese is melted.
5. GRILLING: Cook the meat while the quesadillas are in the oven. Remove meat from marinade and drain briefly on paper towel. Grill meat on a medium-high grill, for about 3-5 minutes per side. Do not overcook, of the meat will be tough. Transfer meat to a cutting board. Thinly slice steaks ACROSS the grain.
6. SERVING: Cut quesadillas into thirds and arrange on plates. Arrange meat in a mound in the center of each plate, then drizzle salsa verde over the quesadillas and place a dollop of the aioli on top of the steak slices. Taste the steak for seasoning (may need salt), and serve immediately.
Per Serving: 1029 Calories; 73g Fat (62.8% calories from fat); 46g Protein; 51g Carbohydrate; 5g Dietary Fiber; 131mg Cholesterol; 932mg Sodium.

A year ago: Lemon Ginger Frozen Yogurt
Two years ago: Avocado Butter (an appetizer for crackers)

Posted in Uncategorized, on May 24th, 2009.

flag

We're proud of this good-old flag in our backyard.

I hope all of you and yours are enjoying a pleasant day today. And that you’ve remembered to say a prayer for all of the soldiers, current and past, who have served our country, to protect us, our land, our flag, our democracy. Our freedoms.

Yesterday I “bit the bullet” and bought a digital SLR (that’s a single lens reflex – meaning a camera with interchangeable lenses – and not a point-and-shoot). A Canon Rebel Xsi. I’ve got a 50mm lens (the standard) and the smaller telephoto lens too (the EF-S 55-250). It came as a package at Costco, for a good price. It is one complicated camera to learn. I’m sure I’ll make lots of mistakes, will likely grumble and fuss, but overall I know I’ll be thrilled with the new addition. It’s for pictures like this one below that I bought the camera. This shot was taken in ambient light on my kitchen counter, with the telephoto lens.  I wanted that narrow depth of field – so the apple front-and-center was in focus, but everything else was mostly out of focus. I succeeded.

green-apples-a

In between some cooking, celebrating our daughter-in-law’s birthday, church and lots of nice quiet time, I’ve been snapping pictures everywhere I can. And enjoying our weekend. In a month we’re going to take a vacation, so I really want to know enough about the camera that I can take candid shots without having to read the manual. I’m like most people – impatient to get to the good stuff – and don’t enjoy reading a manual on anything. But this camera will have me in knots in no time if I don’t. So, I’m watching the video and reading the darned manual.

Posted in Beef, on May 23rd, 2009.

mini meatloaf

Years ago – more like eons ago – I used to bake some bacon-wrapped meatloaves. I was a working girl then, and by the time I got home at night, it was already 6:30 and dinner needed to be quick. The only way to get meatloaf (a cheap meal) on the table in any kind of timely manner was to make the mounds of ground meat a bit smaller. I must have followed a recipe because I wasn’t very creative in those early days of my cooking history. Since then I’ve mostly made a family favorite meatloaf with a sweet and sour tomato sauce based glaze. But with a hunk of ground beef in the refrigerator, my mind swung back to that little loaf I used to make. I wasn’t in such a jam for time, but thought the little meatloaf globes would make cute little “presents” on the dinner plate.

mini meatloaf muffin pan For this version I adapted a recipe I found at grouprecipes.com. What I liked about it was the addition of lemon juice to the meat mixture. And I added some crushed dried thyme (probably my favorite herb). And then the bacon slice on the top too gave it some extra deliciousness. In doing some searching on the ‘net I found another mini meatloaf recipe with the globes of meat stuffed into a muffin tin. I liked that idea, so I adapted this one to that technique. Now, my muffin tin is a bit larger than some – the kind that offers extra width for the muffin tops, so am not sure this will fit into a traditional muffin tin. You might need to use a ramekin instead. The half of a bacon slice gets draped over the top of each little loaf and tucked gently down the sides. Perhaps these cook in less time, but I gave them 40 minutes, and they seemed perfect to me. If you want to make a larger quantity of them, just line the muffin tin with plastic wrap, pop in the meatloaf globes, tuck in the bacon slices, then freeze. Once solid, remove, wrap up and put in a freezer bag for easy pop-out (and remove the plastic) for a quick dinner. If time is of an essence, but you want an inexpensive meal, this would make a perfect center point.

strawberry-gazpachoWant to know what else I served with this dinner? My DH grilled some fresh zucchini slices that were marinated in a vinaigrette dressing. I made the spinach and berries salad (a favorite – see the photo at the top in my blog design? That’s the spinach & berries salad). And with the last of our strawberries, I made strawberry gazpacho. That also is a big fav in my book. Fresh strawberries, onion, red bells, balsamic vinegar, olive oil and tarragon. Marinates overnight, then is whizzed up in the blender. I was out of cucumber, but I didn’t miss them actually.
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Bacon Wrapped Mini Meat Loaves

Recipe: adapted from an online recipe at grouprecipes.com
Servings: 6
NOTES: If you’d like a more Greek theme, use about 2 ounces of crumbled Feta instead of cheddar. Add oregano instead of thyme. If desired, you can shape these into globes, put plastic wrap into each muffin tin, put meat into each hole, then freeze until firm (with the meat in its raw state), remove and wrap each globe in the plastic and put in freezer plastic bag. Defrost by putting each meat globe (without plastic wrap) into the muffin tin well. Allow to defrost for an hour, then bake as indicated.

1 1/2 pounds lean ground beef
4 ounces cheddar cheese — shredded
1 large egg
1/4 cup dry bread crumbs
1/4 cup white onion — chopped
1/4 cup lemon juice
1/4 cup red bell pepper — chopped
1 teaspoon salt
2 teaspoons dried thyme
Pepper to taste
6 slices bacon — each cut in half

1. Preheat oven to 350 then mix all ingredients except bacon and shape into 6 small round loaves. Place globes into large muffin tin.
2. Crisscross a half slice of bacon across each loaf tucking ends down sides of each loaf.
3. Bake for 40 minutes or until cooked through.
4. Allow to stand 10 minutes before serving.
Per Serving: 450 Calories; 34g Fat (69.0% calories from fat); 29g Protein; 6g Carbohydrate; 1g Dietary Fiber; 146mg Cholesterol; 703mg Sodium.

A year ago: Cashew Caramel Cookies
Two years ago: White Wine Vinaigrette

Posted in Cookbooks, on May 22nd, 2009.

seven sins of choc title pg

My friend Yvette plunked this book down on my lap recently and said – “just take a look at the photos and recipes in here.” The book is huge – one of those coffee-table sized books. But was she ever right about the stunning photos. I could have gazed at each picture for awhile, just to study the arrangement of flowers, chocolate, ribbons, table scapes, interesting props, etc. I’d never heard of the book. I did take a photo of one recipe, a Chocolate Apple Cobbler. It just sounded so different, although there isn’t anything particularly unusual in the recipe. I don’t associate apples and chocolate (pears yes, strawberries yes, apples no). I’ll have to try the recipe and see how it tastes.

Most of the chocolate recipes contained in the book were quite elaborate. Perhaps more steps and processes than I’m generally willing to do for a dessert. That’s probably why the cobbler was appealing since it may have been the simplest recipe contained in the book. So, here are a few photos from the book – all photographed by Thomas Dhellemes. The book: The Seven Sins of Chocolate, by Laurent Schott. If you’re interested, it’s available for under $10 used through Amazon.

sin choc 1a

sin choc 2a

 

 

 

 

 

 

sin choc 4a

sin choc 3a

A year ago: Cream of Cucumber Soup (a favorite – a chilled soup, really nice for summer)
Two years ago: Apricot Ice Cream (have fresh apricots?)

Posted in Beverages, on May 20th, 2009.

summer hummer

Here I am again, giving you an aperitif, when I don’t drink all that much. This one was so refreshing, though, that I had to share it with you.

This was served at the charitable event my friend Cherrie and I attended a couple of weeks ago. Wine was on offer, and two cocktails. This one hit the spot. It’s on the tart side, actually. You’d think, looking at the photo, that it’s sweet, but with grapefruit juice as its major component, it’s definitely puckery. Aperol is the liquor in it, and it’s not all that sweet either. It’s compared by many as a toned-down version of Campari. It’s really tart, so I’d agree with the assessment.

If you haven’t heard about Aperol, you should check it out. It’s a new alcohol-type aperitif, sold in some regular markets, but in most liquor stores for sure.

Aperol was launched by the Barbieri company, based in Padua, in 1919. The news is that it’s an aperitif with an alcohol content of only 11%. Aperol’s unique flavor and color are achieved through a subtle blend of bitter orange, gentian, rhubarb and an array of herbs and roots.

Aperol is a bit hard to find in some places – you may have to request they stock it. I don’t own a bottle of it yet, but the very next time I’m at my local warehouse beverage store, I’ll look for it.
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Summer Hummer

Recipe: Alan Greeley, chef/owner of the Golden Truffle, Costa Mesa, CA
Servings: 1

10 ounces ice
1 ounce Aperol
4 ounces ruby red grapefruit juice
2 ounces vodka
2 tablespoons sparkling water
1 small grapefruit twist

1. Place ice in a tall glass.
2. Combine the Aperol, grapefruit juice, vodka and sparkling water in a shaker.
3. Pour over ice and garnish with a grapefruit twist.
Per Serving: 175 Calories; trace Fat (2.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 11mg Sodium.

A year ago: Layered Hummus & Eggplant (oh-so-good)
Two years ago: Chicken with Artichokes & Olives

Posted in Veggies/sides, on May 20th, 2009.

eggplant-stew

My DH really likes eggplant. I like it too, but perhaps not as much as he does. And I don’t seem to have very many recipes for using eggplant. So many of them require several steps, some moderate time in the oven, or just too much work. So I needed something quick-like, that didn’t take too much time or effort. I turned to Joanne Weir, one of my favorite cookbook authors, and sure ‘nuf, she had a simple “Stewed Tomatoes and Eggplant.” It comes from her book about tomatoes, You Say Tomato, but the fact of it is that there’s more eggplant here than tomatoes. But actually, you could probably use whatever proportion you wanted anyway.

The cubed eggplant is sprinkled liberally with salt and allowed to sit awhile. I didn’t notice any fluid under the colander, so perhaps using coarse salt wasn’t ideal, although that’s what the recipe indicated. Once it sits for half an hour, you rinse off the eggplant cubes, blot dry with paper towels, toss with olive oil, then spread them out on a baking sheet (I used my Silpat liner). They baked at 400 for about 20 minutes, until they’d started to droop, but were glistening. Meanwhile I’d stewed up some tomatoes with a LOT of garlic and pepper, then tossed the two together. I’d rinsed off all the salt, so my dish actually needed salt. Some basil sprigs were added and it was done. The recipe said it could be served warm or at room temp. Next time I’d like to add some Feta cheese, or maybe some ricotta salata, if I have some. The dish was good. Quite good. Not soaring off the food charts, but good.
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Stewed Eggplant & Tomatoes

Recipe: Adapted slightly from Joanne Weir’s book, You Say Tomato
Servings: 6

2 pounds eggplant — cut into 1″ cubes, including skin
Coarse salt
3 tablespoons olive oil
4 whole garlic cloves — mashed, minced
1 tablespoon olive oil
4 medium tomatoes — peeled, seeded, chopped
Freshly ground black pepper
1/4 cup fresh basil leaves — sliced
1/4 cup Feta cheese — crumbled, or ricotta salata [my suggested addition]

1. Place the eggplant cubes in a colander and sprinkle liberally with coarse salt. Allow to sit for 30 minutes to drain.
2. Preheat oven to 400.
3. Rinse the eggplant cubes under cold running water and pat dry with paper towels. Toss the eggplant with the 3 T. of olive oil and place in a single layer on a baking sheet (use Silpat liner if possible).
4. Bake for about 20 minutes until eggplant begins to darken slightly and pieces have wilted (slumped). Remove from oven and set aside.
5. In a medium skillet at medium heat, drizzle in the 1 T. olive oil and add garlic. Stir quickly so garlic does NOT burn (important). Have the tomatoes ready – add to the skillet and reduce heat. Cook for 10 minutes (or more) over low heat, covered.
6. Toss tomatoes and eggplant together, then garnish with basil. Add cheese if desired. Season with pepper and salt as needed.
Per Serving: 148 Calories; 11g Fat (61.6% calories from fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 81mg Sodium.

A year ago: Almond Pound Cake with Limoncello
Two years ago: Roasted Apricot Almond Cake

Posted in Brunch, on May 19th, 2009.

coconut-french-toast

When our son, Powell, met Karen (now his wife), his cooking mostly went onto the back burner (pun intended), since Karen is a VERY good cook. But on special occasions (like Mother’s Day, for instance) he prepared one of his now family-popular dishes, the above pictured coconut french toast. He came up with the idea himself – he’s quite innovative about cooking, when he puts his mind to it. And we, the family, get to eat the benefits of his creativity on those occasions when he does the cooking.

First off, he uses King’s Hawaiian Bread for this. In case you live in King’s-deprived areas, it’s just a very rich, tender eggy bread. And quite sweet as sliced bread goes. King’s also makes dinner rolls (I use the rolls for beef sliders, and the sliced bread for a pineapple upside down baked french toast dish I’ve been making for years for holiday breakfasts). But if you can’t buy a similar kind of sugar-sweetened sliced bread, use whatever you CAN get and I’m sure it will be fine. You might just add a bit of sugar or sweetened to the milk-egg mixture, where he uses a combination of light coconut milk and sweetened condensed milk. He dips the bread into this mixture, browns the slices on a stovetop grill and serves them with a mango sauce he makes using fresh mangos and lime juice. Then he sprinkles some sweetened coconut on top. Although this dish is sweet, it’s not overly sweet. And it’s gosh-darned good. Thank you, Powell, for sharing the recipe!
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Coconut French Toast with Mango-Lime Sauce

Recipe: Our son Powell’s original recipe
Servings: 6-8
NOTES: If the mangoes are particularly sweet, you may need more lime juice.

5 whole eggs
15 ounces light coconut milk
6 ounces sweetened condensed milk
12 slices King’s Hawaiian Bread — sliced
1/3 cup sweetened coconut flakes
MANGO SAUCE:
2 whole mangoes — cubed
1 tablespoon fresh lime juice — (from 1 medium lime)

1. In a bowl combine the eggs, coconut milk, and sweetened condensed milk. Use a whisk to combine thoroughly. Set aside until ready to start grilling.
2. Mango Sauce: Peel and cube the mangoes, place in a blender and process with the lime juice until it’s a smooth puree.
3. Pour milk mixture into a flat plate or container. Dip bread slices into the milk and grill on a buttered pan until golden brown.
4. Serve each slice with about 2 T. of mango puree and sprinkle top with shredded coconut.
Per Serving: 295 Calories; 10g Fat (30.5% calories from fat); 10g Protein; 43g Carbohydrate; 2g Dietary Fiber; 140mg Cholesterol; 296mg Sodium.

A year ago: Steamed Pureed Cauliflower
Two years ago: Hashed Brown Casserole

Posted in Cookies, Desserts, on May 18th, 2009.

pbutter-brownie-cup

Would an OMG do? Does that give you enough verbiage to get out your baking bowls, peanut butter, chocolate and eggs? I have yet to meet a Dorie Greenspan recipe I haven’t liked, and this one is no exception. It comes from her cookbook Baking: From My Home to Yours, and the funn-est part of these was that I didn’t make them. Our daughter Sara (my step-daughter, actually) found the recipe in an old Bon Appetit that we had lying around, and it’s become our grandson John’s favorite dessert. Sara’s mom made them, per this recipe, for a family event on Saturday. The recipe said it serves 30. Well, definitely. The 9×13 pan-ful was cut up into smaller pieces (more like about 50-60) and put into cupcake papers. I honestly dare you to eat just 1/60th of these. I ate 1/30th, and savored every gosh-darned bite. Sara offered to give us some to take home. I declined, because I knew that if we did I’d eat them all. My DH Dave was able to resist them. If he only knew how good they are, he’d likely eat them all, since he’s a real pushover when it comes to anything peanut butter.

pbutter-fudge-peanut-plate

What these have are 3 layers. A brownie layer, a peanut butter frosting layer, then a melted bittersweet or semisweet chocolate layer. They get chilled before cutting into portions and serving. They’ll be gone in a nano-second, as my DH is fond of saying.

So, make ’em, okay?
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Peanut Butter and Fudge Brownies with Salted Peanuts

Recipe: Bon Appétit | January 2007, by Dorie Greenspan
Servings: 30

BROWNIES:
3/4 cup unsalted butter — (1 1/2 sticks)
7 ounces bittersweet chocolate — chopped
3 ounces unsweetened chocolate — or semisweet, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts — coarsely chopped
FROSTING & GANACHE:
1 cup peanut butter — (do not use natural or old-fashioned) chunky
1/2 cup unsalted butter — (1 stick) divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet chocolate — or semisweet, chopped

1. For brownies: Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
2. Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
3. For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
4. Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
5. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
Per Serving: 307 Calories; 24g Fat (64.5% calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 81mg Sodium.

Two years ago: Pesto Pea Salad (with Spinach)

Posted in Appetizers, Fish, on May 16th, 2009.

bbq-southern-shrimp

I don’t know about you, but I don’t buy very much shrimp anymore. According to the shrimp police, or the fish police, or the FDA?, eating almost any kind of shrimp is questionable because of the raising conditions, what they’re fed and what kind of unhealthy minerals we then ingest. I read recently that U.S. grown shrimp are safe, though. But, it’s hard to find U.S. raised shrimp these days. I’ve been looking, but haven’t found any in several months of inspecting labels in minute fine print at my local stores. Of course, I don’t (won’t) buy shrimp from the regular grocery stores anyway. Those shrimp don’t even look appealing, sorry to say. Usually I trust Trader Joe’s, but these shrimp pictured above came from Thailand, I think. Probably not a good source, either. So right now my freezer is empty of shrimp, and may be so for awhile. Makes me sad, because I really like shrimp. Sigh.

Well anyway, I decided to whip up something with this last bag. I went to my to-try recipes and found something called Southern BBQ shrimp. Well, these aren’t like any kind of “barbecue” I know. They don’t even make a fly-by over an outdoor grill. They’re broiled. (And no, you wouldn’t want to grill them because they’d burn with the amount of brown sugar in the marinade.) So how come the name? Well, it’s a southern (American) tradition – making a “barbecue” kind of sauce with Worcestershire sauce, butter and brown sugar. This recipe also had lemon juice, and some seasoning too. Whatever it’s called, it was easy to make. And QUICK. The recipe came from Bon Appetit, in July, 2006. With a nice multi-vegetable green salad, this was dinner. The article recommended some baguette slices on the side too. I used shrimp with only the tail shells attached, but the recipe calls for raw, full-shell types. Some of these versions of Southern BBQ shrimp came from shrimp boat chefs, when they were out at sea. Maybe somebody who reads my blog and is from the South will weigh-in on the origin of this kind of barbecue . . .
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Southern “Barbecue” Shrimp

Recipe: Bon Appétit | July 2006
Servings: 4

1 pound shrimp, large, deveined but with tails and shells intact
6 tablespoons unsalted butter — (3/4 stick) melted
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
2 tablespoons brown sugar — (packed)
2 tablespoons Old Bay seasoning or other seafood seasoning
Lemon wedges
Crusty baguette slices

1. Preheat broiler. Cover rimmed baking sheet with foil and spread shrimp on sheet.
2. Mix melted butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning in medium bowl for sauce. Pour half of sauce over shrimp and stir to coat.
3. Broil until shrimp are just opaque in center, about 2 1/2 minutes per side. Transfer to platter; serve with lemon wedges, baguette slices, and remaining sauce.
Per Serving: 278 Calories; 18g Fat (58.3% calories from fat); 19g Protein; 10g Carbohydrate; trace Dietary Fiber; 221mg Cholesterol; 400mg Sodium.

A year ago: Greek Pita Sandwich
Two years ago: Roasted Poblano Asiago Soup (oh, a real favorite)

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