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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 Brunch, on January 9th, 2009.

egg-muffins

Delicious Egg Muffins, just out of the oven. The one in front is turned slightly on its side.

My DH’s guys came to our house yesterday for their weekly Bible study. Usually they eat sweets – doughnuts, coffeecakes, etc. But I decided this time that perhaps they’d all prefer more protein instead. After all the sweets and overall excess of the holidays, I’d make this one a bit different.

So, I turned to a recipe I’d been wanting to try for awhile. I’ve mentioned previously Kalyn’s Kitchen, a blog I read regularly. Kalyn is a follower of the South Beach Diet, which means eating only a few specific low-glycemic carbs and consuming plenty of lean proteins and lots of vegetables. And eggs. Kalyn fixes this type of egg dish nearly every morning – she makes them up in quantity (a week’s worth) and quickly microwaves them as she’s rushing out the door.

Even using low-fat cheese which is a bit less flavorful as full-fat cheese (mine was a mixture of cheddar, jack and Mozzarella) it was very, very tasty. The green onions add a lot. I didn’t happen to have any vegetables that I thought were just “right” for these, and I wanted to try them once without veggies before I added them the next time I make them. I liked these a lot. They’re extremely easy – mincing up the green onions was about the most tedious, if there really was any tedium to making them. I made exactly 12, and when I pulled them out of the oven they were puffed up very high (like a popover), but within seconds they began to deflate to what you see in the photo above. What’s nice about these is that you can vary every single ingredient (egg whites, or more of them than whole eggs, different kinds of cheeses, and use whatever veggies you like). Just remember that the vegetables take up a lot more volume (space) in the muffin cup, so you’ll get more than 12 if you use bulky veggies. If you don’t like preparing breakfast every day, and want something healthy and easy, this is your ticket! Thank you, Kalyn.
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Breakfast Egg Muffins a la Kalyn Denny

Recipe: From Kalyn Denny, at Kalyn’s Kitchen blog.
Servings: 12 (or just 6 if you eat two)

3 whole green onions — minced
2/3 cup cheddar cheese — (I used low fat), or Feta, or any cheese variety you prefer
1/4 teaspoon Spike seasoning or other herb blend with a bite
Salt and pepper to taste
1 cup cooked vegetables — (broccoli, bell peppers, zucchini, tomatoes, celery, asparagus, artichoke hearts, jalapeno chiles) optional
15 large eggs

1. Heat oven to 375.
2. Break eggs into a large bowl, preferably with a pour spout.
3. Grease or oil-spray a muffin tin (12-spot). Into the wells of each muffin cup sprinkle some of the raw green onions. Then add cheese (not too much – the amount is just a guess) and vegetables, if using.
4. Lightly whisk the eggs with some salt and pepper. Gently and carefully pour the egg mixture into the muffin cups so they’re about 3/4 or 7/8 full. Don’t overfill them. Use a fork to gently probe (deflate any air bubbles) in each egg cup.
5. Bake for 25 minutes (approximately) until tops are golden brown. Remove and serve immediately. Depending on how much air was whipped into them, they may deflate some once they start to cool.
Per Serving: 119 Calories; 8g Fat (64.4% calories from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 272mg Cholesterol; 127mg Sodium.

Posted in Beef, on January 8th, 2009.

easy_moussaka_plated

Check refrigerator:

Yes, I had zucchini.

Yes, I had cottage cheese, Parmesan, garlic, tomato sauce.

Yes, I had ground beef in the freezer.

My head said: “oh yes, I could make that easy moussaka!”

So I did.

This is an old, old recipe. Given to me by a friend of my mother and dad’s. Kay Barstow was in her 60’s when I was a child in the 1950’s. And she wasn’t much of a cook, really, but she knew a bunch of fairly simple dishes of which this was one. She wasn’t cooking anymore when I got this recipe from her in about 1970 when she probably was in her 80’s. Good recipe!

easy_moussaka_spoonIf you’ve ever made moussaka, it’s a fairly laborious dish. Sliced eggplant lightly sauteed for the bottom layer. Ground beef and/or lamb in a tomato sauce, then a Bechemel sauce must be made to go on top of that. Kay obviously didn’t go through all that work. And where this recipe came from, I don’t know. Maybe it was her very own, but I rather doubt it. But in any case, it’s easy. Certainly quicker than the real thing.

Here are the steps:

(1) Lightly saute zucchini in olive oil and layer that in the casserole.

(2) Saute some onion, ground beef and garlic, then add tomato sauce and some seasonings and put that in the casserole on top of the zucchini.

(3) Stir up some cottage cheese, Greek yogurt, eggs, Feta and ground cinnamon and pour that on top, then sprinkle some Parmesan cheese on top. Bake. Done.

easy_moussakaIt had been a few years since I’d made this, so I decided to make this a little bit more my own. Some of the things were my additions: the added Feta cheese and Greek yogurt to the cheese mixture; some seasonings to the meat; a prepared tomato (seasoned) sauce rather than just plain canned tomato sauce. If you wanted to use more vegetables, you certainly can – just use a deeper dish. You could also use ground turkey instead of beef, and low-fat cottage cheese too. I used what I had on hand. My DH thought it was fabulous. I did too.
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Easy Ground Beef Moussaka

Recipe: Adapted from Kay Barstow, an old friend of my mother and dad, probably dates to about 1970.
Servings: 5
NOTES: This is not an authentic moussaka. Instead, it’s a similar dish using a bunch of shortcuts. To be authentic it would likely be lamb, not beef. It would be eggplant instead of zucchini. And you would have made a rich bechemel sauce for the topping.
Serving Ideas: This is a simple dish, ideally served with a green salad which includes some Feta cheese, tomatoes and cucumbers. Some crusty bread on the side would also go well.

ZUCCHINI LAYER:
1 1/2 tablespoons extra virgin olive oil
3-4 whole zucchini
GROUND BEEF LAYER:
1 large onion — minced
1 pound lean ground beef
1 whole garlic clove — minced
1 1/2 cups tomato sauce — or marinara or jarred spaghetti sauce
2 teaspoons dried oregano
1 teaspoon dried thyme
salt and pepper to taste
CREAMY TOPPING:
1 cup cottage cheese
2 small eggs — beaten
1/2 cup low-fat Greek yogurt
1/4 cup feta cheese — crumbled
1/4 teaspoon ground cinnamon
1 cup grated Parmesan cheese

1. Preheat oven to 350. In a large skillet heat oil and add diced onion. Allow to sizzle for about 4-8 minutes until starting to brown very slightly. Add the ground beef and continue cooking until the meat is no longer pink. Add the garlic during the last 1-2 minutes of cooking. Add the oregano, thyme and tomato sauce. Taste for seasonings and add salt and pepper to suit your preference. Simmer until you’re ready to prepare the casserole.
2. Meanwhile, cut each zucchini in half crosswise, then cut each half into slices about 1/4 inch thick. In a second skillet heat just a bit of olive oil and add the zucchini slices. Allow to saute until they’ve developed just a bit of color, turn. Do not cook the zucchini all the way through as it will cook some more in the oven.
3. In a medium bowl beat up the eggs, then add the cottage cheese, yogurt, Feta and ground cinnamon.
4. In a casserole dish (about 2 quart) layer the semi-cooked zucchini, the meat mixture, then pour the cottage cheese mixture on top and spread around to cover the meat. Sprinkle the top with grated Parmesan.
5. Bake for about 30 minutes until the cheese has melted and slightly browned. Allow to sit at room temperature for 5 minutes, then cut and serve.
Per Serving: 506 Calories; 33g Fat (58.3% calories from fat); 38g Protein; 15g Carbohydrate; 3g Dietary Fiber; 177mg Cholesterol; 1114mg Sodium.

Posted in Chicken, Pasta, on January 7th, 2009.

chicken-bouillabaisse

Wanting a fairly simple dinner the other night, I knew I would use chicken. So I glanced at my newest cookbook, Ina’s Barefoot Contessa Back to Basics (her newest), and found this recipe for a chicken stew kind of dish but with bouillabaisse overtones. Bouillabaisse (pronounced boo-ya-bess) is a French seafood stew that I enjoy very much. So Ina took all the identity of the dish and adapted it to chicken. (Why didn’t I think of that?) It wasn’t difficult at all. It did take some time to brown all the chicken pieces (I made enough to feed 8), but once you combine ingredients to go into the oven, it’s very simple. But I only recommend it with some reservations. Read on.

What you get is a tender chicken dish with potatoes (I used yams just because I had them and didn’t have any potatoes on hand) in a tomato-based sauce. If I made this again I’d serve it with some pasta (instead of the potatoes or yams), because there is a lot of sauce.  I didn’t think the sauce lent itself well to yams, and I’m not sure the dish is the right fit for potatoes either. But, no sense in wasting the sauce, so I think I’d just make some pasta on the side and serve the chicken on top of it. My photo above I took after the fact and forgot to add the dollop of rouille to it. Sorry about that.

One of the key ingredients to bouillabaisse is saffron. This recipe calls for a LOT of saffron, so dig out your wallet. Fortunately, I had plenty on hand. It gently flavors everything about this dish.

If you were to go onto the Food Network’s site for this recipe, you’ll find lots of people think there are some mistakes in the printed recipe. I agree. I’ve corrected them in my recipe below. (1) the chicken needs to be baked at 350 or 375 in order to get the potatoes to cook. After 90 minutes at 300, the yams I used were still quite firm so I ended up simmering the pot on the stovetop for another 10-15 minutes to get them tender enough to serve; (2) the rouille (a mayonnaise kind of sauce you dollop on top of the stew) contains too much oil (most people thought 1/2 cup was sufficient). It definitely didn’t need a full cup of oil. I did the full amount, and the rouille was very thick. Plus, I have way too much left over, so perhaps the reduced quantity is correct; and (3) adding the Pernod is optional (I don’t happen to like it, but if you like anise, go right ahead).

The rouille added a really nice garlicky high note. It also contains additional saffron. I would not eliminate that part of the dish – it needs the little cap on the stew with the garlic zing. I was a bit puzzled by my recipe software with the high calorie content of this dish. I guess it’s high because you use chicken pieces with skin, even though I don’t eat the skin. Ina’s recipe indicated it served 3 people, but I think it would serve more unless you buy a really small chicken.

A note about leftovers: A couple of days later when I reheated this to serve as leftovers, I was quite disappointed. The saffron flavor had completely disappeared.  How very sad, because I think it added something distinctive to the flavor. Especially sad because saffron is so darned expensive. And the garlic flavor had completely disappeared too. Bizarre. So, my advice is to make this only for the number of people you’ll serve at one meal. I also didn’t like the red sauce leftover. It lacked oomph – tasted too much like tomato paste right out of the can. I knew it wasn’t but that’s what it tasted like. I think I wanted to add salt, but knew there was plenty in it already. And the yams tasted next to awful with it left over. I threw them out and used the rest of the chicken in something else. I did end up using the sauce for a moussaka casserole (will post tomorrow), which was a great way to get double-duty out of the quantity this made. So, next time: make to serve over pasta, no Pernod again, and bake at a higher temp. And plan for no leftovers. So, I’m only recommending this with reservations.
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Chicken Bouillabaisse

Recipe: Ina Garten’s Barefoot Contessa Back to Basics
Servings: 4-5

BOUILLABAISSE:
2 chicken breasts — about 10
2 chicken thighs
4 chicken drumstick Kosher salt and freshly ground black pepper
1 tablespoon fresh rosemary leaves — minced
2 tablespoons olive oil — good quality
1 head garlic — separated into cloves and peeled
1 teaspoon saffron threads
1 teaspoon fennel seeds
28 ounces tomato puree
1 1/2 cups chicken stock
1 cup dry white wine
3 tablespoons Pernod — (I omitted this)
1 pound Yukon gold potatoes — baby sized, halved (I’d omit this and serve the chicken & sauce over pasta)
Rouille — for serving, recipe follows
Crusty French bread — for serving
ROUILLE:
4 large garlic cloves
1 1/2 teaspoons kosher salt
1 large egg yolk
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil — good quality

1. Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
2. Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
3. Meanwhile, preheat the oven to 350 degrees F.
4. Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.
5. Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.
6. ROUILLE: Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth. With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve. Yield: 1 cup
Nutrition count not included here because it just was wa-a-ay off and I couldn’t figure out how to fix it.

Posted in Fish, Soups, on January 6th, 2009.

cajun-chowder

Over the holidays I’d planned to make this chowder, but just didn’t get around to it. But I had most of the ingredients, so it took little or no time to put it together the other night. We’re trying to eat a bit more healthy – note only 300+ calories a serving and 10 grams of fat. And that’s WITH some heavy cream in it.

If you’re fortunate enough to have a Trader Joe’s near you, they carry a mixed shellfish bag (calamari rings, bay scallops and shrimp). And I augmented it with a bag of already-cooked extra-large shrimp, cut up into chunks. The most amount of time spent was on chopping up the vegetables and cleaning the leeks. So that tells you how rapidly you can make this. The Cajun seasoning adds a zing to it – and I caution you to be careful about how much. Cajun seasonings vary in heat levels, and I don’t think I even added 1/4 teaspoon, and it was on the fence of being too hot for us. I wanted some vegetables in it (mushrooms) but you could use whatever you prefer. And it’s been mentioned here before that I am partial to Penzey’s (concentrated) soup bases– in this case I used the Seafood Soup Base that I’ve had in the refrigerator for about 6-8 months. It’s SO worth buying – rather than having to buy jars and jars of clam juice for this. Maybe you can find Knorr’s little cubes of fish stuff – that would work too. Be careful of the sodium on other products.

Since I had some garlic and saffron rouille on hand (from a chicken bouillabaisse I made a few nights ago) I added a dollop of that on the top of each soup bowl and garnished with the parsley. If we were eating bread I’d serve this with a baguette and butter, and a green salad with a garlicky dressing. Just delicious, and probably even better once it’s sat overnight in the refrigerator.
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Cajun Shellfish Chowder

Servings: 6
Serving Ideas: If you have rouille on hand (as I did the first time I made this) add a dollop of it in the center of the soup bowl. If you’d like a more elegant presentation, save some of the shrimp to decorate the bowl rather than cutting them up.

2 tablespoons unsalted butter
4 whole leeks — chopped
1 whole red bell pepper — diced
4 stalks celery — diced
8 ounces button mushrooms — sliced
1/4 teaspoon Cajun seasoning — or to taste
2 large garlic cloves — minced
1 1/2 tablespoons dried thyme — crushed
3 tablespoons flour
4 cups water — or clam juice
1 tablespoon fish concentrate
1 pound mixed shellfish
1 pound shrimp — deveined, chopped
2 cups fat free half-and-half
4 tablespoons tomato paste
1/4 cup heavy cream salt and pepper to taste
2 tablespoons Italian parsley — minced for garnish

1. Heat the butter in a large pot. Add leeks, celery and red bell pepper. Sweat for about 5 minutes. Add fresh garlic and cook for another two minutes. Add Cajun seasoning and thyme. Stir to combine, then add flour. Stir until all flour has disappeared into the mixture, then add the water and fish concentrate (or cubes). Bring to a simmer and allow to bubble for about 5-10 minutes. Add the mushrooms and simmer for one minute.
2. Add the half and half, tomato paste and heavy cream. Stir to combine, then add all the shellfish. Bring it back to a simmer and cook JUST until the fish is cooked through. Do not overcook. If using cooked shrimp, they should be added at the very last minute and just heated through. Taste for seasonings, then ladle into soup bowl and sprinkle with chopped Italian parsley on top.
Per Serving: 352 Calories; 10g Fat (26.7% calories from fat); 31g Protein; 29g Carbohydrate; 3g Dietary Fiber; 164mg Cholesterol; 479mg Sodium.

Posted in Breads, on January 5th, 2009.

pumpkin-cornbread

With my cousin Gary visiting over the holidays, I was serving menus that contain no flour or wheat-derived items. There are different kinds of wheat intolerance. Some (maybe most) are celiac, which means gluten intolerant. My cuz is just wheat intolerant, which is less-encompassing in some respects since he can eat rye and barley.

I knew back some months ago I’d read a cornbread recipe over at Tummy Treasure that intrigued me. I assumed I could adapt it to GF (gluten-free) because it contained little flour. Sure ‘nuf, I did. Gary brought a package of Bob’s Red Mill all-purpose GF baking flour which I used in this recipe for the 3/4 cup of mixed flours Erika used.

These muffins are very easy. A tad different than some (with the addition of pumpkin, which I couldn’t distinguish in the muffin at all, really). And they certainly qualified as GF since I used flour substitute. My cuz was pleased because he could even HAVE some kind of bread stuff. Erika says these don’t keep well, so I froze the leftovers as soon as they cooled. They were a bit on the firm side – as cornbread is if it doesn’t contain a lot more flour. In other words, this is not a “tender” kind of muffin, but mostly a cornbread one.

If you’ve ever known some celiac-types, the “bread” they must eat is fairly dreadful in my estimation. But Gary is grateful that there are companies who make something he can eat that looks like bread and sort of tastes like bread. As Gary stands over my shoulder, he mentions that he would “kill” for a real chocolate croissant. When he’s traveled with us in Europe, he/we were amazed to find GF more available than in the U.S. (because the condition is more common in the Mediterranean and Northern Med area – approx. 1% of population suffer from it). He was able to buy a French loaf in France that gave him very big smiles morning and night! Alas, such loaves aren’t available anywhere here in the U.S. that he can find.

So, back to pumpkin cornbread muffins. Make it with flour if you’re not wheat intolerant. But, if you need GF, this is for you. And thanks to Erika for the idea of mixing in the pumpkin!
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Pumpkin Cornbread Muffins (GF)

Recipe: Adapted from a recipe by Erika at Tummy Treasure (blog)
Servings: 12
NOTES: These can be made with regular flour (Erika uses 1/2 cup whole wheat flour and 1/4 cup white all-purpose flour). These have just enough sweetness to take the “edge’ off.

DRY MIXTURE:
1 1/2 cups cornmeal — finely ground
3/4 cup all-purpose GF baking flour — or flour
1 tablespoon baking powder
1/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon salt
WET MIXTURE:
1 whole egg
3 tablespoons vegetable oil
3/4 cup canned pumpkin
1 1/2 cups milk

1. Preheat oven to 350°. Spray a standard 12-cup muffin tin with cooking spray.
2. In a medium mixing bowl combine the dry ingredients. Mix well (or sift) to remove any lumps if necessary.
3. In a large mixing bowl lightly mix the egg. Add the vegetable oil, pumpkin and milk. Whisk or stir to combine.
4. Gently pour in the dry ingredients, stirring in any lumps. Divide the mixture among the 12 muffin cups. Mixture does not rise much, so you can fill them nearly to the top.
5. Bake for 20 minutes – check with a tester – if it comes out clean remove. May need to bake an additional few minutes depending on your oven. Remove from oven and allow to cool for 10 minutes. Serve warm, preferably. If you have leftovers, cool and freeze, as these don’t keep well.
Per Serving: 190 Calories; 6g Fat (26.9% calories from fat); 3g Protein; 32g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 322mg Sodium.

Posted in Travel, on January 4th, 2009.

A view of one of the arbors at the Huntington

A view of one of the arbors at the Huntington

The day after Christmas my cousin Gary and I drove up to L.A. (to San Marino, near Pasadena) to visit the Huntington. Here in Southern California when people say “the Huntington,” it can only mean the gorgeous Library and Gardens. It’s a large estate opened to the public (for a fee, of course), with a rose garden, a succulent garden, a Japanese garden, etc. It also has a tea house, well known for its afternoon and luncheon teas, a huge sculpture garden, several art exhibits, and the very famous Huntington Library. Only researchers and qualified people really get to use the library, but it’s housed in a stately old building worthy of its multi-million dollar archives. This visit there was a Darwin exhibit in one end of the building. Gainsborough’s famous “Blue Boy” lives at the Huntington.

It was a cold, cold day when we went. The sun was shining, but the wind was blowing, and only those people who had bundled up really well, were comfortable outside. Anyway, I snapped the picture above while I was out meandering the paths.

Posted in Chicken, on January 3rd, 2009.

alabama-white-sauce

Until a few months ago I’d never even HEARD of Alabama White Sauce. I read about it over at the Blue Kitchen blog, but the sauce recipe comes from some fella called Big Bob Gibson, dating back to 1925. I’ve had the Blue Kitchen recipe in my to-try pile for awhile, but just needed the right group of diners here at home to make it. After sleuthing on the internet about Alabama white sauce, they all have somewhat similar ingredients (mayo, apple cider vinegar, lemon juice, hot pepper of some kind and horseradish) although some recipes I found didn’t have horseradish or lemon juice. It seems that slathering it on chicken is the most popular use, but I’ll tell you that when I served the leftovers with some hot steamed baby broccoli, I also drizzled just a tad of the sauce on the vegetable. Oh my was that good.

Here’s what you do – grill some chicken – brown it over direct heat/fire, then cook it on indirect heat until it reaches 165° F. Then slather the sauce on both sides, continue cooking for about 5 minutes, slathering it again. It should be done, or nearly so. Remove from the grill, loosely cover with foil and let it sit for about 5 minutes and serve with another dollop of the sauce on top of each piece. And maybe on any vegetables you happen to be serving with it. L-o-v-e-d it. Even l-o-v-e-d it better with the leftovers, I think. The sauce had time to sink into the meat a bit more and I just reheated the chicken pieces in the microwave.
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Alabama White Sauce, with Grilled Chicken

Recipe: Blue Kitchen Blog, but was first created by Big Bob Gibson in 1925
Servings: 6
Serving Ideas: If you have leftovers of this sauce, put it on steamed vegetables. Would also make a good dip for artichokes.

1 cup mayonnaise
1/3 cup apple cider vinegar
2 teaspoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon freshly ground black pepper
2 teaspoons prepared horseradish
1/2 teaspoon kosher salt
3/4 teaspoon cayenne pepper — or up to 3/4 tsp if you want it HOT

1. Make the sauce. Combine all of the ingredients in a medium mixing bowl and whisk well to combine. Cover bowl and store in the refrigerator for at least 2 hours. It will keep in the fridge for a couple of weeks.
2. Salt and pepper the chicken pieces of your choice (legs and thighs). Grill the chicken – on direct heat first, then off direct heat until it reaches 165ºF. Began slathering the chicken liberally with the White Sauce, again turning it a couple/few times and saucing it each time. After 5 or so minutes,transfer the chicken to a serving platter, let it rest for about 5-10 minutes, then serve it with another dollop of sauce on top of each piece.
Per Serving (uhm, this is JUST the sauce, not including the chicken): 275 Calories; 31g Fat (94.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 371mg Sodium.

Posted in Appetizers, on January 2nd, 2009.

onion-dip

Back about a month ago I’d read a recipe over at Heidi Swanson’s blog, 101 cookbooks. She’d had an idea in mind for awhile to revamp the ubiquitous Lipton’s onion soup dip to something more healthy, probably with less sodium too. And obviously NOT using the Lipton soup mix at all. She did it! I had printed out the recipe and was just waiting for the opportunity to make it.

The ingredients are quite simple – the only hitch was the hour-long cooking (caramelizing) of the onions. And after going back to look at Heidi’s photos, I think maybe I didn’t quite caramelize my onions enough. But the dip was great. Very onion-y, and a good texture made with Greek yogurt (plain) and low-fat sour cream. The dip has onion powder in it – and Heidi indicated you need to taste it as you make it, to be certain it’s has enough onion flavor (make sure you don’t use onion salt). I added more than the recipe suggested, but maybe not quite double the amount. Maybe onion powder varies by producer? She also suggested using dehydrated onion pieces, finely ground, if you don’t have the powder. That would work too. What you want is more prominent onion flavor, and that’s what the powder provides. Heidi also served it with 2/3 of the onions IN the dip and the other third on top – so everyone will know this is not Lipton’s. I served it with toasted baguette slices, but it could be done with crackers, or even the ever-popular Fritos. I also added some parsley on top, just to make it look pretty. Heidi also suggested that firm tofu could be substituted for some of the dairy in this.
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Caramelized Onion Dip

Recipe: Heidi Swanson, 101 Cookbooks blog
Servings: 10

2 tablespoons extra virgin olive oil
2 large yellow onions — about 1 1/2 pounds, finely chopped
3/4 cup sour cream low (fat is fine)
3/4 cup Greek yogurt, full-fat (low-fat is fine)
3 teaspoons onion powder
1/2 teaspoon salt — scant
2 tablespoons Italian parsley — garnish, optional

1. In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized – roughly 40 or 50 minutes (see photo). Set aside and let cool.
2. In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. Garnish with Italian parsley, if using. Best served at room temperature.
Per Serving (assuming it serves 10): 92 Calories; 8g Fat (74.8% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 126mg Sodium.

Posted in Chicken, Soups, on December 31st, 2008.

ground-turkey-chili

My cousin Gary, from Northern California, is visiting for the holidays. He’s retired now after a career at Hewlett-Packard, and divides his time between active membership in Mensa (maintaining his local Mensa website) and being a mentor to high school competitive robotics teams through First Robotics, a U.S.-based non-profit organization encouraging science, technology, engineering and math education. If you’re interested, there may be teams in your area who need mentors too, he has encouraged me to write. Go check it out. Gary was a programmer by profession, and gets a huge charge out of helping kids program a robot. Each season these high school teams must construct and program a robot to perform different actions on a tennis-court-sized field, and do it in a very tight time schedule. He also mentors teams around the country via email when they need help. And, he always helps me reconfigure electronic things around our house (we stayed up until 1 am last night while he moved a Tivo from one part of the house to another, and a cable box to my setup in my upstairs office.) Bless him!

As a bachelor, he’s never done all that much cooking, since he ate out a lot. But he just got tired of restaurant food. He’s somewhat famous in some of his social circles for his chili. Every time he serves it at potlucks or whatnot, he’s asked for the recipe. So given the opportunity, I asked him if he’d make his chili for our family for dinner. “Sure,” he said. So the ingredients were purchased and with me as his sous-chef, we made his chili.

So, how many chili recipes can one person have, I ask? Never too many is the right answer. Gary’s chili is delicious. A soupy kind of chili with all the usual things in it. But, there are two things that are a bit unique: (1) he adds big chunky slices of black olives to the mixture; and  (2) he uses an unusual method for cooking the turkey. When he was making this chili one time, he had forgotten to defrost the ground turkey. So he put the frozen turkey chunk (the rectangular chunk, not the tube type) in a pot, added a bit of water, brought it to a bare boil, then allowed it to simmer/steam for about 15-20 minutes until the meat was no longer pink. But you DON’T STIR IT. So when it’s cooked through, it’s still sitting in this kind of loaf shape. He chops it a bit with a spatula to give off small bite-sized pieces. That way the turkey has a lot more form than little tiny crumbles you usually get cooking it like ground beef.

Add whatever you might prefer for seasonings – his calls for chili powder, cumin and cayenne.  We added a bit more of the cumin to our batch, but the recipe you see below uses his normal seasonings. Note that there is no added salt. The juice from the olives generally contains plenty of sodium. It’s enough, actually. Thanks, cousin, for sharing your recipe. After cooking for several hours in my well-equipped kitchen he’s decided he needs to buy an alligator chopper (dices onions, peppers, etc.), a pair of onion goggles, a kitchen scraper (to pick up big piles of cut-up stuff), maybe a ceramic knife (I have just one of those), and also a new large pot of some kind. I’m going to recommend he look at buying one of the big Le Crueset pots. I gave him a short culinary lesson about garlic (removing the green sprout in the middle, and about how to smash it easily), about only cooking it a short time in the frying process, about different kinds of peppers (including chipotle and ancho), and why you’d use one type vs. another, and about letting soups/stews sit overnight to “meld” the flavors.
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Gary’s Ground Turkey Chili

Recipe: From my cousin Gary K.
Servings: 5
NOTES: I would serve this with a bowl of sour cream, cilantro and crushed tortilla chips as additional toppings. I also would add far more ground cumin to the chili, some ancho chile powder, plus about 2 tsp. of chipotle chile powder.

2 tablespoons olive oil
1 1/2 medium yellow onions — diced
1 whole Anaheim chili pepper — diced
1/2 jalapeno chile pepper — finely diced
1/2 green bell pepper — or red, or yellow
4 whole garlic cloves
1 can olives — undrained, thickly sliced (about 5+ ounces net weight)
28 ounces diced tomatoes — canned, not drained
16 ounces kidney beans, canned — drained, rinsed
3/4 teaspoon chili powder — or to taste
1/2 teaspoon cumin — or more to taste
1/4 teaspoon cayenne — or to taste
1 pound ground turkey (both dark and light) in loaf shape, not tube
TOPPINGS:
1/2 cup onions — minced
1 cup cheddar cheese, shredded

1. In a large skillet heat the olive oil.
2. Add the diced onions and saute for 5-10 minutes, until onion has become translucent.
3. While onions are cooking, prepare all the chiles and bell peppers. Add to the pan and continue cooking for another 5-10 minutes. Add the garlic and cook for about 1-2 minutes only.
4. Add the diced tomatoes (undrained) and kidney beans (drained). Stir well, then add the spices and the undrained olives and stir to combine. Bring to a boil, cover and allow to simmer.
5. In another pan bring a small amount of water to a simmer. Add the chunk of ground turkey, but DO NOT STIR. Bring to a simmer again, cover, and cook for about 10-15 minutes until the center is no longer pink. Chop up the turkey meat with a spatula, into smallish chunks and remove with a slotted spoon to the chili mixture. Discard the juice. (Or, you may add the turkey juice to the pot if it’s too thick.)
6. Simmer chili for 30-45 minutes. Taste for seasoning and serve with chopped onions and grated cheese.
Per Serving: 491 Calories; 22g Fat (39.2% calories from fat); 34g Protein; 43g Carbohydrate; 10g Dietary Fiber; 95mg Cholesterol; 884mg Sodium.

Posted in Desserts, on December 30th, 2008.

choc-citrus-almond-torte

A day or two ago I mentioned I’d made a flourless chocolate cake for Christmas Day. It was really wonderful. I made it on the 25th, and it came out of the oven mere moments before we had to put it in the car to drive to a family get-together.

The recipe came from a Sunset Magazine article – a reader recipe. Trisha Kruse, from Eagle, Idaho, submitted the recipe and said “Guests always ask for the recipe and beg to bring home leftovers.” The cake is made with ground almonds (I used the almond meal from Trader Joe’s), chocolate of course, butter and eggs, which would be normal for a flourless chocolate cake. But what makes this one different is the orange and lemon flavors. The recipe called for orange juice (the juice from the fresh orange you use for the zest). And although I could have used the fresh juice, I made up a concoction of half orange juice concentrate and half water. Gave the cake a bit more zing, perhaps, than the developer planned. It also calls for some lemon zest also, so you get a double-whammy of citrus.

As I explained above, I made this just an hour or two before it was served. We did have leftovers, but I must admit, I think the cake tasted better the day it was made. It certainly wasn’t “bad” the next day, but there was something a bit more tender about it when it was freshly cooled, with a big, healthy dollop of whipped cream. The recipe calls for a dusting of cocoa, but knowing such a cake is rich, I decided to give it a little whipped cream side. Delish. Recommended.
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Chocolate Citrus Almond Torte

Recipe: Trisha Kruse, Eagle, ID via Sunset, Jan. 2007
Servings: 8

1 1/4 cups almond meal — (or pulse whole almonds to a fine meal)
8 ounces bittersweet chocolate — coarsely chopped
1/2 cup unsweetened cocoa powder — plus more for dusting cake
6 large eggs — separated
1 cup sugar
1/4 cup orange juice frozen concentrate
1/4 cup water
1 tablespoon orange zest — grated fresh
2 teaspoons lemon zest — grated fresh
14 tablespoons butter — melted
1/2 teaspoon salt

1. Preheat oven to 350°. Coat a 10-in. springform pan with cooking spray.
2. In a food processor, pulse almonds and bittersweet chocolate until finely ground. Add cocoa and pulse to combine.
3. In a medium bowl, whisk together egg yolks, sugar, orange juice concentrate and water, orange zest, and lemon zest until the mixture is thick and pale. Beat in the chocolate-almond mixture and melted butter.
4. In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.
5. Gently fold whites into chocolate mixture, then pour into the prepared pan.
6. Bake until cake pulls away from edges of pan and top is well browned, about 50 minutes. Let cool completely on a rack. To serve, run a knife around cake, release pan, and cut cake into wedges. Garnish with a light dusting of cocoa powder if you like. Or serve with a large dollop of lightly sweetened whipped cream. Best if eaten the same day as baked.
Per Serving: 594 Calories; 44g Fat (60.9% calories from fat); 18g Protein; 46g Carbohydrate; 6g Dietary Fiber; 213mg Cholesterol; 398mg Sodium.

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