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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 Salads, on June 8th, 2009.

grilled romaine plate

I just had to do a reprise on this recipe. I posted the Grilled Romaine Caesar Salad with Caper-Parmesan Dressing back a week ago. Phillis Carey prepared it at the cooking class my friend Cherrie and I attended. I said I was going to make it for dinner one night. And yes, I did. And it was just so sensational, I had to give you some photos of it, and do everything I can to encourage you to make this. Prepared as is, it’s an entree salad, but you could eliminate the chicken and just serve it as a spectacular salad course. Don’t serve with other things – you want the grilled Romaine to be the star. I served it with some toasted garlic bread (and the chicken). There are some ifs:

1. You like garlic and Caesar dressings (but want one that’s easier than the real thing)

2. You like Romaine lettuce (the salad needs a sturdy lettuce to stand up to the grill)

3. You have the real-thing Parmesan cheese (the Reggiano-Parmigiano type)

If those are check-marks next to each, then this salad is a must-fix. I think I mentioned that our grandkids and their mom just luv Caesar dressing. Dana makes a couple of my salad dressings already, but this is a new one she says she’s adding to the repertoire. It is very easy, although you do have to make it in the blender. Their family couldn’t get enough of this dressing.

First you cut up the Romaine into halves or quarters and slather some of the dressing on the cut edge(s). I have this new tray (the green one pictured) that’s plastic, sits on little knobs on the bottom, but the tray is slightly tiled (to drain whatever). You’re viewing the high side.

romaine waitingDave fired up the grill. I told him medium-heat, but he didn’t quite do it high enough, so it took longer than planned and we didn’t quite get the grill marks the way I’d visualized, but it worked eventually. Just so you know – heat the grill to the high side of medium (remember, either indoor or outdoor – if indoor stovetop grill you can heat it higher) and you only want to lay these puppies on the grill, cut side down (if you’re using quarters, you grill the two – smaller – cut sides) for about a minute. You’re not really “cooking” them, just giving them some grill marks. In reality, this is mostly for show – the inner leaves don’t really even get warm. You’ll wilt the cut edges just a bit. The dressing/slather gives the grill something to char. That’s all you want. Here’s the photo of them on the grill.

romaine grilling See, the edges just barely brown. That’s all you’re looking for. Note that the stem ends are still attached. You can cut off the stem if you prefer, but we left them on to serve. And here below you can see the finished heads. There wasn’t any meat type bacteria on the board, so you can take these on and off the same board.

romaine grilled

If you enjoy croutons, here’s a simple method. Mix up some unsalted butter, minced fresh garlic, even some grated Parmesan if you have some. Melt the mixture and pour it over the fresh bread cubes (I used a baguette, sliced and cubed), toss with your hands so all the cubes have a bit of butter on them.

Just bake them at 400 for about 4 minutes.

Just bake them at 400 for about 4 minutes.

So now you know how simple this is. Wow some dinner guests with this salad sometime soon. This recipe is going on my “Carolyn’s Fav’s” list, it’s that good. And thanks again, Phillis. The post/recipe again: go to Grilled Romaine Caesar Salad with Chicken and Caper-Parmesan Dressing.
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A year ago: How to Pick a Peach (about a Russ Parsons book)
Two years ago: Cream of Tomato Soup (oh my, yes, one of my fav’s, and I have some in my freezer)

Posted in Cookies, Desserts, on June 6th, 2009.

snickery squares

With our grandchildren visiting, I usually spend some time with each of them cooking – if they will, and I can keep them confined here in the kitchen long enough – instead of going to the beach, to visit their favorite Uncle Powell, Aunt Karen and cousin Vaughan, trips to Disneyland or out of our pool. Taylor will almost always cook with me. Logan? Well, not this time. He’s 15. Isn’t much interested in cooking anymore, I guess. He made breakfast for US several mornings – he just loves chorizo and scrambled eggs, and he’s become quite good at that. With fresh tortillas at hand and some grated Cheddar, good chorizo from Whole Foods, breakfast was exceptionally delicious. Good work, Logan.

Taylor, though, loves to bake. So I gave her a choice of what she’d like to make. She said peanut butter cookies. I said that’s what we made together the last time, Miss Tay. Could we do something different? Please? Well, okay Grandma. So she started looking through my cookbooks trying to find something else with peanuts or peanut butter in them. She found a couple of recipes, but one was way too complicated for an 11-year old to attempt. Finally she said how about these peanut butter brownies? I said okay. But I hadn’t actually examined the recipe very well. It’s not taylor making caramelreally brownies. Probably this wasn’t very suitable for an 11-year old either. But oh well, maybe I’d do the tough parts, I said to myself.

You’ll find these all over the internet because they’re a Dorie Greenspan recipe, from her cookbook Baking: From My Home to Yours. And awhile back the TWD (Tuesdays with Dorie) bakers made them.

First we prepared a shortbread kind of crust. Very easy; done in the food processor and just pressed into the 8-inch pan. Cinchy. The next step was a bit more difficult. Here’s Taylor (pictured left) standing on a stool (at a good distance away from the cooktop) stirring the caramel. Isn’t she cute in her adult-sized apron and the little soft towel hooked on her waist for wiping her hands (that’s what I do whenever I cook).

Just after I took this picture she got fearful of the hot sugar (well founded fear) and I took over. We did have a bit of trouble with it – the recipe said we’d be heating this to over 300 degrees. With a candy thermometer hung on the side of the pan, ours turned to dark brown and was nearly burned at 250. So either I didn’t have the tip of the candy thermometer down in the sugar (I thought I did) or . . . well, the recipe could be wrong? I don’t think so. Therefore, our candied peanuts were caramelized to a darker hue than any of the recipes I saw out there for these. And eaten on their own they tasted almost burned. Darn. I didn’t have enough peanuts to do a second batch of caramel, so we were out of luck there. Just had to make do.

caramel cooling

There are the overly caramelized peanuts. Don't cook them this long if you make them.

There's the dulce de leche layer cooling, with the nuts pressed on top.

There's the dulce de leche layer cooling, with the nuts pressed on top.

Dulce de leche is a canned milky caramel. It’s nothing more than sweetened condensed milk that’s boiled to a golden brown goop, but our local grocery stores carry it, already prepared. Not much more expensive than doing it myself. We have very large Latino communities near us, so our markets often carry an ample  selection of Mexican foodstuff. It was spread on top of the shortbread crust. Right out of the can it’s about the consistency of thick  frosting, so it was relatively easy to spread. Half of the caramelized nuts were sprinkled on top, then she/we melted chocolate and butter and spread that on top of the nuts. The remaining caramelized nuts were chopped up fine and sprinkled on the top decoratively. Taylor kind of

taylor-with-snickery-squares

Miss Tay with the finished product. Well done!

mashed the nuts into the top a bit more than I would have, but she didn’t quite understand the difference between patting the nuts into the soft chocolate and mashing them in. Oh well.  Will make no difference to the taste.

From other recipes I read about these, cutting them up was a bit challenging, so I chilled these longer than indicated. I cut them up since I knew Taylor would likely have a hard time with the huge  butcher knife needed to do the cutting. But the taste? Oh my goodness yes! Absolutely delicious. Although these aren’t exactly quick, they’re really tasty. And now that I know the drill about the caramel, it would be easier next time. So thanks Miss Tay, for making these treats. Most of them are going to go home with you, I think. No eating them in the car, m‘kay?
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Snickery Squares

Recipe: Dorie Greenspan, From My Home to Yours
Servings: 20

CRUST:
1 cup all-purpose flour
1/4 cup sugar
2 tablespoons powdered sugar
1/4 teaspoon salt
1 stick unsalted butter — cut into small pieces and chilled
1 large egg yolk — lightly beaten
FILLING:
1/2 cup sugar
3 tablespoons water
1 1/2 cups peanuts — salted
1 1/2 cups dulce de leche — canned
TOPPING:
7 ounces bittersweet chocolate — coarsely chopped
1/2 stick unsalted butter — cut into 8 pieces, at room temperature

1. CRUST: Preheat oven to 350F. Butter a 8 inch square pan and put it on a baking sheet. Toss the flour, sugar, powdered sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the yolk over the ingredients and pulse until the dough forms clumps and curds-stop before the dough comes together in a ball.
2. Turn the dough into the buttered pan and gently press it evenly across the bottom of the pan. Prick the dough with a fork and slide the sheet into the oven.
3. Bake the crust for 15-20 minutes, or until it takes on just a little color around the edges. Transfer the pan to a rack and cool to room temperature before filling.
4. FILLING: Have a parchment or silicone mat-lined baking sheet at the ready, as well as a long-handled wooden spoon and a medium heavy bottomed saucepan.
5. Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color. Toss the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with sugar. Within a few minutes, they will be covered with sugar and turn white-keep stirring until the sugar turns back into caramel. When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet., using the wooden spoon to spread them out as best you can. Cool the nuts to room temperature.
6. When they are cool enough to handle, separate the nuts or break them into small pieces. Divide the nuts in half. Keep half of the nuts whole or in biggish pieces for the filling, and finely chop the other half for the topping.
7. Spread the dulce de leche over the shortbread base and sprinkle over the whole candied nuts.
8. TOPPING: Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.
9. Pour the chocolate over the dulce de leche, smoothing it with a long metal icing spatula, then sprinkle over the rest of the peanuts. Slide the pan into the fridge to set the topping, about 20 minutes; if you’d like to serve the squares cold, keep them refrigerated for at least 3 hours before cutting.
Per Serving: 289 Calories; 19g Fat (57.0% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 55mg Sodium.

A year ago: Panna Cotta
Two years ago: Roasted Banana Gelato/Ice Cream (oh yummy – I haven’t made this in at least a year, way too long)

Posted in Desserts, on June 5th, 2009.

choc pudding a

One could suppose that a chocolate pudding is just a chocolate pudding, right? Out of a box, from the ready-made shelf at the market, instant or cooked? Think again. Home-made, from good ingredients, mixed and coddled, heated and cooled, melted and stirred. Blended and done. As long as you’re a chocolate lover, you’ll enjoy this succulent pudding.

What this is not, is easy. Well, maybe it’s not that’s it’s difficult, but more like lots of steps. It’s basically a cornstarch pudding. On the side of the Kingsford cornstarch box there used to be a recipe for Blanc Mange. My mother always pronounced it blah-maaj. French, I believe. French for white pudding, I’d suppose. Well, this recipe is far from that vanilla pudding recipe, but not all that much. Dorie Greenspan has a real way about recipes – she’s thought about methods and techniques. And this method is very similar to the butterscotch pudding I made last week. Just so you know, here’s the pile of dishes I used for making this pudding:

dishesWhat’s in the stack? My All-Clad copper core saucier pan (more about that in a minute), the food processor, several measuring cups, measuring spoons, whisk, a couple of small bowls, a large spoon, tasting spoons and spatulas. There are a couple of other things in this picture, but they’re incidental. Bottom line: a lot of dishes. But at the heart of it all is the pan you see leaning up against the other dishes.

About 2 years ago I decided I really wanted a saucier pan, and when I buy new pots and pans I’m mostly replacing them with All-Clad. I searched it out on the internet. Well, All-Clad has more than one grade. After reading several sources about it, I determined what I needed was the copper core. I mean, if you’re going to spend the money for a saucier pan, you might as well buy the one that will definitely conduct the heat the best. I wasn’t going to buy the all-copper one, but this one has copper throughout its core. I found it on sale at an All-Clad sort-of outlet online store. If you keep watch for these pans, you can sometimes find a bargain – this pan – the 2 quart – is currently $159.80 including a lid (I don’t have the lid and haven’t missed it). I think I got it for about 40% off regular price. It does have a slight indentation (a flaw) on the inside. But it affects the cooking ability not one whit. Sometimes you can find one listed on ebay.com, and I tried to bid on a couple of these (back 2 years ago) but am never successful buying when the ramp-up starts in the last few hours before a sale expires. Overall, ebay rarely has them, but usually they’re no bargain, IMHO.

all-clad copper core saucier

Surely I don’t use this all that often – I’m not a French cook making sauces all the time – but when I do, it’s invaluable. The interior of the pan is a continuous smooth curve – no square corners – note the rounded bottom edge in the photo – that’s what makes it a saucier – makes for easy stirring and less chance of burning anything. Last week when I made the butterscotch pudding  – filled to the brim – and when I made this chocolate pudding – again filled right up to the top edges –  it was perfection. Reading the instructions carefully, I could easily have ruined the dessert had it not been in this pan. Fortunately whatever glompy bits there were in the finished pudding were pureed out in the final round in the food processor. But most importantly, there was not a solitary scorch mark in the bottom of the pan (Dorie advised about that in both recipes). I’d coveted this pan for many years, and argued with myself that I didn’t need it. I’d managed to get by most of my adult life without one. But I knew if I had one I’d be glad of it. I think it was a gift to myself one Christmas when my DH didn’t know what to get me.

So, since you may not have a saucier, keep it in mind for some future gift to yourself (especially if you do make sauces and puddings). Use your heaviest bottomed pot/pan when you make this.

Now, just a note about the pudding. Chocolate. Heavenly chocolate. The recipe calls for bittersweet chocolate. I didn’t have any, so used a bit less dark chocolate instead. I also didn’t have whole milk, so used a bit of heavy cream in place of 1/3 cups of the low-fat milk. Otherwise I made it exactly as shown. Took about 45 minutes of preparation, I would guess. Delicious? Oh yes.
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Chocolate Pudding a la Dorie Greenspan

Recipe: Dorie Greenspan’s book, From My Home to Yours
Servings: 6

2 1/4 cups whole milk — divided use
6 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
2 large egg yolks
5 ounces bittersweet chocolate — melted and still warm
2 tablespoons unsalted butter — cut into 4 pieces, at room temperature
1 teaspoon vanilla extract
1. Getting Ready: Have six ramekins or pudding cups, each holding 4 to 6 ounces (1/2 to 3/4 cup), at hand.
2. Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a medium heavy-bottomed saucepan.
3. While the milk is heating, put the cocoa, cornstarch and salt into a food processor and whir to blend. Turn them out onto a piece of wax paper, put the remaining 3 tablespoons sugar, the egg and egg yolks into the processor and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup milk and pulse just to mix, then add the dry ingredients and pulse a few times to blend.
4. With the machine running, very slowly pour in the hot milk mixture. Process for a few seconds, then put everything back into the saucepan. Whisk without stopping over medium heat – making sure to get into the edges of the pan – until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes). You want the pudding to thicken, but you don’t want it to boil, so lower the heat if necessary.
5. Scrape the pudding back into the processor (if there’s a scorched spot, avoid it as you scrape) and pulse a couple of times. Add the chocolate, butter and vanilla and pulse until everything is evenly blended.
6. Pour the pudding into ramekins. If you don’t want a skin to form (some people think the skin is the best part), press a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate for at least 4 hours.
Per Serving: 310 Calories; 23g Fat (59.3% calories from fat); 8g Protein; 27g Carbohydrate; 4g Dietary Fiber; 129mg Cholesterol; 152mg Sodium.

A year ago: Rosemary Pork Loin

Posted in Chicken, Salad Dressings, Salads, on June 4th, 2009.

shrimp pasta salad

At the Phillis Carey class the other night, she made entree salads. That’s what it was all about. Great for summer, for eating outdoors, for cooking early so you don’t have to heat up the oven or the kitchen. But satisfying salads, nevertheless. Chinese Chicken Salad is a favorite in my book, but other Asian-style noodle salads I might not seek out, usually (too many carbs, for one thing). BUT, this salad was just wonderful. What makes it unusual is the orange-scented dressing. And it’s lemony. And slightly sweet (from honey). If you want more vegetable ratio here, just ramp up the amounts of sugar snaps, red bells, celery, for instance.

The salad dressing was ever so tasty. I might make the dressing for something else, although with sesame oil in it, it wouldn’t go with just any salad. Since I’m a bit on hiatus buying shrimp because of all the health scares about it, I might make this salad, though, with scallops perhaps. Or even chicken.
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Pacific Rim Grilled Shrimp Pasta Salad with Snow Peas and Orange Sesame Dressing

Recipe: Phillis Carey, instructor and cookbook author
Servings: 4

DRESSING:
6 tablespoons honey
6 tablespoons fresh lemon juice
1/4 cup soy sauce
2 tablespoons toasted sesame seeds — freshly toasted
3 tablespoons fresh ginger — finely minced
2 cloves garlic — minced
1 teaspoon grated orange peel
1/2 teaspoon red pepper flakes — 3/4″ thick
3 tablespoons sesame oil
9 tablespoons vegetable oil — preferably grapeseed
SALAD:
16 large shrimp — use as large as you can afford
1/2 pound spaghetti
1/2 cup sugar snap peas — sliced lengthwise
1/2 cup red bell pepper — slivered
1/2 cup celery — sliced
1/4 cup green onions — chopped
2 tablespoons cilantro — chopped (or more to taste)

1. Dressing: combine all ingredients, whisking to combine and thicken slightly. Remove 1/3 of the dressing to a medium bowl and toss the shrimp in it. Cover and refrigerate for one hour.
2. Soak bamboo skewers for about 30 minutes in water, then put shrimp on them. Grill shrimp about 3 minutes per side. Discard the dressing used to marinate the shrimp.
3. Cook pasta in a large pot of boiling water until just tender. Drain and immediately toss with the snap peas, red bell pepper, celery and green onions. Add the dressing and toss to coat well. Serve warm or at room temp, topped with shrimp and cilantro.
Per Serving: 756 Calories; 44g Fat (51.6% calories from fat); 15g Protein; 78g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 1089mg Sodium.

A year ago: An essay about the myths of searing meat

Posted in Chicken, Salad Dressings, Salads, on June 3rd, 2009.

grilled caesar

This snapshot is just part of a wedge - for the class we didn't get an entire one.

Every time I go to a Phillis Careycooking class I learn something new. That alone keeps me going back to her classes. But heading the list of good things about Phillis’ classes is the taste of the food. She is just a wizard with a spatula, a pounder, a stovetop grill and chicken! As I’ve mentioned here before, she has several cookbooks to her name (I own them all) and she’s working on another one, about entertaining.

Grilling Romaine lettuce isn’t exactly new. I’ve ordered it twice – out at a restaurant – but had never seen it done before. It’s easy. I may make this salad later this week because our daughter Dana positively loves-loves Caesar anything. So do the grandkids. And I thought this dressing was simply fab – and easy. I mean – it’s nothing more than mayonnaise with Caesar-type ingredients added to it. How easy is that? Phillis used capers (she doesn’t like anchovies), which was delicious in this rendition of salad.

The Romaine heads – use smaller ones if you can find them – or remove the outer leaves of a bigger one and use those leaves for something else – are cut in quarters (including the root end – which holds the salad together while it grills. Some of the dressing gets slathered on the two cut halves of the lettuce and it’s put on an grill for just a minute – all you want to do is get some grill marks if you can – on the cut sides, so you grill for just a minute on each of the two cut sides. If you happen to have really small Romaine heads, you can serve each person a half of one, in which case the lettuce might only need a minute on the grill. Any more than that and you might get lettuce mush.

Once off the grill you add some more dressing, then top it with the already grilled chicken, tomatoes, croutons and big wide Parmesan shards, shaved off of a block of good cheese. Simply delicious.
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Grilled Romaine Caesar Salad with Chicken and Caper-Parmesan Dressing

Recipe: Phillis Carey, instructor and cookbook author
Servings: 4

DRESSING:
3 large garlic cloves
3/4 cup mayonnaise — low-fat is okay
2 tablespoons grated Parmesan cheese
1 tablespoon capers — rinsed, drained (or substitute 1 tsp anchovies)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
CHICKEN & MARINADE:
2 whole chicken breast, no skin, no bone
1/4 cup olive oil
2 cloves garlic — minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
SALAD:
1 head Romaine lettuce
12 whole cherry tomatoes — halved
1/2 cup croutons — garlic flavored
1/4 cup Parmesan cheese — shaved in shards

1. Dressing: combine all ingredients in the food processor and blend until smooth. Can be made up to 2 days ahead, or at least 2 hours ahead.
2. Chicken: Trim and pound chicken breasts to an even 1/2 inch thickness. Combine marinade and add chicken, turning to coat well. Let stand for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Grill chicken about 4 minutes per side or until cooked through. Cool slightly and cut into 1/2 inch cubes.
4. Romaine: Remove any outer bruised lettuce leaves and quarter the heat lengthwise, keeping the root end intact (so the lettuce will hold together when it’s grilled). Preheat grill (if on an outside grill heat to medium-high; if an indoor stovetop grill, heat to medium only). Brush the two cut sides of romaine quarters with a bit of the salad dressing, then grill, cut side down, until lightly browned. This will grill about 2 minutes total, so 1 minute on each cut side. Do not turn the lettuce over onto the back side.
4. Immediately remove grilled wedges to a serving plate and brush some of the dressing over and under the leaves. Sprinkle salad with chicken, tomatoes and croutons. Drizzle decoratively with more dressing and top with Parmesan shards.
Per Serving: 712 Calories; 61g Fat (74.8% calories from fat); 34g Protein; 12g Carbohydrate; 4g Dietary Fiber; 92mg Cholesterol; 798mg Sodium.

Posted in Uncategorized, on June 2nd, 2009.

My friend Yvette is always on the lookout for interesting tidbits of foodie info – for me to use here on my blog. She sent me this list of movies many months ago. Movies with the focus around food. So fire up your Netflix queue or visit your local video store. If you click on the title, you’ll go to Netflix.

Babette’s Feast (1987), subtitled: This Danish/French production and Best-Foreign Language Oscar winner connects religious themes with gastronomical delights as the heroine pours lottery winnings into a magnificent banquet.

Big Night (1996): With mouthwatering footage of Italian dishes, this Indie dramedy centers on two immigrant brothers who gamble on a huge feast to save their struggling New Jersey restaurant.

Chocolat (2000): partially subtitled. Desserts takes center stage in this multi-Oscar-nominated English/French film about a single mom who opens a chocolate shop in a conservative Catholic town.

Eat, Drink, Man, Woman (1992), subtitled: Ang Lee nabbed a best foreign film Oscar nom for this affectionate exploration of Taiwanese gastronomical and generational dynamics through the story of a master chef and his three daughters.

Like Water for Chocolate (1992), subtitled: In this Mexican family drama, home-cooked cuisine does strange and mystical things to the characters.

Mostly Martha (2001), subtitled: “No Reservations” was inspired by this German tale of a top chef whose headstrong 8-year old niece comes to live with her.

No Reservations (2007): Based on the previous movie above, about the romance between a top restaurant chef and her sous chef with the complication of the 8-year old niece who comes to live with her when the child’s mother dies.

Ratatouille(2007): This Pixar comedy is about Remy, a young rat who lives in the walls of a fancy Paris restaurant and aspires to be a chef.

Soul Food (1997): The 40-year long ritual of a family’s Sunday dinners of sumptuous soul food is interrupted by the matriarch’s hospitalization.

Tampopo(1985), subtitled: This Japanese comedy centers on efforts to make a humdrum ramen bar into a three-star noodle restaurant.

Waitress (2007): Keri Russell plays a Southern pie-maker with pastry-centered daydreams and hopes of leaving her control-freak husband to start her own pie shop.

– – – most of the above information from the San Diego Union Tribune, Beth Wood, Staff Researcher

Posted in Cookies, on June 1st, 2009.

ranger-cookies

It was about 25 years ago that Ranger Cookies hit my cooking radar. Aunt Harriet and Uncle Orville used to make them and store them in tall coffee tins in the freezer. Orville became the expert at making them, and when I’d visit them in Eugene, Oregon, they were able to convince me that because they contained some wheat-type cereal and oatmeal, therefore they were HEALTHY. Yeah, right. But every now and then I crave them.

After years of not making them, I looked up Epicurious’ recipe and decided to try theirs. My friend Debbie was visiting for a couple of days, so I asked her to be the cookie maker and baker. She gladly obliged. We both stood at the cookie dough bowl and needed to do several general taste-tests to make sure the dough was good enough (she and I both are fans of cookie dough . . .). Lots of quality control going on, you see. You know about that kind of rationalization?

The dough is nothing but easy. We used corn flakes (organic –  see – more healthy stuff), rolled oats (more organic healthy stuff), dried flaked coconut (unsweetened) and chopped walnuts. But then we fell off the health wagon and added chocolate chips. If you bake these on the lower side of the 8-11 minutes, they’ll still be very, VERY soft when you try to use a spatula to move them to a cooling rack. But they continue cooking and dry/cool to perfection. These took 8 minutes on the convection bake setting. If you want crispy cookies, by all means bake a bit longer. Actually I reduced the oven temp to 360 because they got a bit too brown before they were cooked through. I also reduced the sugar quantity in this recipe, and it’s just right to me. Even using unsweetened coconut too.

This recipe makes large cookies – next time I’d reduce their diameter to about 2 inches. We made 40 HUGE cookies, so a smaller size would make maybe 55? A guess.  Most of these went to my friend Norma, whose potassium has come down to a normal level, so she’s able to have nuts and chocolate again.
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Ranger Cookies

Recipe: adapted from Epicurious | November 2001
Servings: about 40 large, 55 smaller

2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup unsalted butter — (1 stick plus 2 2/3 tablespoons) slightly softened
1/2 cup vegetable shortening [not hydrogenated]
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1 cup chocolate chips
2 cups corn flakes — crushed
1 1/4 cups chopped walnuts — (5 ounces)
1 1/4 cups flaked sweetened coconut — (about 3 1/2 ounces) [I used unsweetened]

1. Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray. Or, use silpat liners.
2. In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture until evenly incorporated. Stir in the oats, chocolate chips, corn flakes, walnuts, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly.
3. Shape portions of the dough into generous golf-ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick.
4. Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until tinged with brown and just beginning to firm up in the centers; be careful not to overbake. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
5. Store in an airtight container for up to 1 week or freeze for up to 1 month.
Per Serving: 180 Calories; 11g Fat (52.0% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 55mg Sodium.

Posted in Chicken, on June 1st, 2009.

oven-fried chix

If I’d had my druthers, I’d have made the real thing – fried chicken. But no, that’s not so healthy these days, so I opted for oven-fried instead. Turning to the technique-enhanced cookbook, The America’s Test Kitchen Family Cookbook, sure enough, they had one that required relatively few steps and would be baked in about 45 minutes. The grandkids like fried chicken, so they ate a couple of pieces each.

According to a sidebar to the recipe, the Test Kitchen cooks tried 25 different coatings (everything from flour to bread crumbs) and finally settled on melba toast (crumbs). Who wudda thunk it? Not me! The melba toasts are whizzed up in the food processor until they’re about the size of small pebbles. I had a bit of difficulty getting some of the toast shards (you kind of break them up by hand before you put them in the food processor) to reduce to the necessary size. Some of them were really hard little kernels, even returning the larger ones to the processor for a second go-around. In the photo above you can see some of the larger pieces. Gives the chicken a nice crunch, though.

The chicken pieces are dipped in an egg mixture (with Dijon mustard, fresh thyme, dried oregano, garlic powder and cayenne) first, then rolled around in the melba toast crumbs that have been mixed up with some canola oil. The process is certainly different, I’ll give them that.

They’re baked at 400 for about 45 minutes (recipe said 30-40, but mine took 45) on a foil-lined large baking sheet – ON A RACK. That way the heat gets to the bottom sides too. The only soggy sections I ended up with were the areas where two pieces were touching one another. So when you do it, make sure none of the pieces are touching at all. Use an instant-read thermometer to check the chicken temperature in the middle of the breast or thigh pieces. The results? Good. Tasty. Moist. Maybe not off the charts, but good. Next time I’d probably add more thyme. And I’ll probably take my small hand mallet to the remaining melba toasts (put into a heavy-duty plastic bag first) to break them down to the required size. But the recipe certainly satisfied my craving for crispy chicken.
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Oven-Fried Chicken

Recipe: America’s Test Kitchen Family Cookbook
Servings: 4
NOTES: Use a combination of chicken pieces(thighs, drumsticks and breasts cut in half crosswise).

5 ounces melba toast — broken into small pieces (by hand)
1/4 cup vegetable oil
2 large eggs
1 tablespoon dijon mustard
1 tablespoon fresh thyme — finely minced (or 1 tsp dried)
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
3 pounds chicken pieces — (see notes) bone-in, skinless
Salt and pepper

1. Adjust an oven rack to the upper-middle position and heat to 400. Line a rimmed baking sheet with foil, then set a large wire rack on top. (may require more than one sheet)
2. Process the melba toasts in a food processor until they resemble sand and pebbles (small pieces). Toss the crumbs with the oil and spread in a shallow dish. Whisk the eggs, mustard, thyme, oregano, garlic powder, and cayenne together in a separate shallow dish.
3. Pat the chicken dry with paper towels, then season with salt and pepper. Working with one piece at a time, dip it in the egg mixture, then coat with the melba crumbs. Press on the crumbs to make sure they adhere. Lay the breaded chicken on the wire rack, bone-side down.
4. Bake until the center of the breast meat registers 160, or 175 for the thigh and drumstick, about 30-45 minutes.
Per Serving (assumes you eat all the skin – my recipe program doesn’t recognize bone-in skinless chicken): 801 Calories; 52g Fat (59.8% calories from fat); 51g Protein; 28g Carbohydrate; 2g Dietary Fiber; 317mg Cholesterol; 540mg Sodium

Posted in Uncategorized, on May 31st, 2009.

logan-and-eggs

A stuffed rooster eyes the fresh eggs.

This is our oldest grandson, Logan, 15. He, his sister Taylor, and our daughter Dana arrived Friday  from where they live in Placerville, California. They usually come to visit for a week or so every summer. Lots of swimming in the pool and spa, visits to friends, and visits with the newest young cousin, another of our grandsons, Vaughan, who is about 22 months old. Logan brought along the latest batch of eggs from his chickens. He’s taken up raising them, and is enjoying it a lot. He has 2 laying hens, 4 chicks, and one tiny baby chick. They’re a variety of types: 2 bantys (bantam), 1 baba rock (a layer), 2 reds stars (one of them a layer), and 1 banty rooster. The baby chick is an unknown variety so far.

We had lovely scrambled eggs and cheddar cheese. Delicious. Thanks, Logan.

Posted a year ago: Syrian Pita Bread Salad (oh, yummy, a regular around my house)

Posted in Beef, Pasta, on May 30th, 2009.

italian delight casserole

Whenever our grandchildren come to visit I rack my brain trying to find family-friendly recipes that both the kids and adults will enjoy. And recipes that are relatively easy. I have several casseroles that have been favorites over the years (Chili Spaghetti, for instance). For this dinner, I wanted something, well, similar, but different. All of our grandkids really savor pasta, so I turned to a 1970’s recipe given to me by a friend (also named Carolyn). It may be much like lots of other casseroles – pasta, ground beef, onion, garlic, tomato sauce, corn, thyme, oregano, Worcestershire and a bunch of grated cheddar cheese on top. Along with a green salad, this was dinner. The kids liked it – enough to have seconds. I didn’t have any ranch dressing, though, so they had to make do with my homemade blue cheese mock Caesar vinaigrette.

casserole
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Italian Ground Beef Delight Casserole

Recipe: Adapted from a friend’s recipe, from about 1970.
Servings: 10

2 pounds lean ground beef
1 tablespoon olive oil
2 small onions — chopped
3 cloves garlic — minced
2 whole red bell peppers — chopped
16 ounces tomato sauce
1 pound mushrooms — chopped (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons Worcestershire sauce
16 ounces linguine
1 1/2 pounds frozen corn
2 cups cheddar cheese — grated

1. In a large skillet heat the olive oil and add ground beef. Cook until no pink remains and crumble it up with a spatula. Remove from the pan and set aside.
2. To the same pan add the chopped onion (remove some of the grease if you’d prefer) and stir while it cooks for about 2-3 minutes. Add the garlic and red bell pepper. Stir in the tomato sauce, mushrooms, seasonings. Cover and simmer for 10 minutes.
3. Meanwhile, prepare linguine and cook until it’s just a bit under-done. Drain and add to the meat mixture. Add corn.
4. Pour mixture into a 9×13 pan and sprinkle top with the cheddar cheese.
5. Bake in a 350 oven for 45 minutes.
Per Serving: 615 Calories; 29g Fat (42.3% calories from fat); 32g Protein; 58g Carbohydrate; 5g Dietary Fiber; 92mg Cholesterol; 516mg Sodium.

A year ago: Zinfandel Sausage Sauce for Pasta (a family favorite, made with Italian sausage)
Two years ago: Grilled Sweet Potato Salad

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