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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. Now in 2023, 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):

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

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 Desserts, on May 22nd, 2020.

rhubarb_cobbler_ice_cream

Every time I make something with rhubarb, my mind wings back in time to my mother’s varied ways of preparing it.

No question about it, I love rhubarb. I love the sweet-sour taste of it – even with plenty of sugar in it – it still has that little bit of sour that reaches those particular taste buds on your tongue. This was a new recipe I tried, and I liked it a LOT. My mother most often just made a rhubarb sauce – probably nothing more than rhubarb, sugar and water. That would be dessert. Mom would put out the bowl of sauce, 3 little serving bowls and we’d help ourselves. As I think I’ve mentioned before, my mother had a patch of rhubarb in the back  yard, clearly tucked away under a tree with lots of shade. I’ve heard tell that some people serve stalks of rhubarb with a bowl of sugar and you just dip the end into the sugar and eat it raw. I’ve never tried it.

rhubarb_cobbler_unbakedThe chunked up rhubarb was mixed with sugar (I used half real sugar and half monkfruit sweetener), salt, lemon juice and some almond extract (loved that part). It went into a buttered baking dish. Then you mix up the topping – flour, sugar, salt, baking powder, some shortening (yes, really), some butter, milk and an egg. It came together very easily. I did use a pastry blender, although at the end I just used my hands and mashed the little pieces of butter between my fingers. Then you pinch off little pieces of that dough and put them on top of the rhubarb. What happens is that it makes  “cobbled” top. It gives the topping, when baked, a craggy type top with little nooks and crannies.rhubarb_cobbler_baked

Into the oven it went for about 30 minutes and it was perfectly golden brown on top. I let it cool – but I think the best way to eat this would be still warm, with the ice cream.

Truth be told, the next morning I had this for my breakfast with some milk poured over it. Absolutely divine.

What’s GOOD: altogether wonderful. The rhubarb. Yum. Topping. Yum. After having 2-3 portions, I gave the rest of it to my daughter Sara, who came to visit the day before Mother’s Day – we visited outside. I made lunch.

What’s NOT: nothing. nothing.

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Rhubarb Cobbler

Recipe By: Adapted from a recipe at Tasty Kitchen (Ree Drummonds recipe sharing part of her website, Pioneer Woman)
Serving Size: 12

RHUBARB:
6 cups rhubarb — chopped
1 2/3 cups sugar — you can use half or all artificial sweetener – I use monkfruit
1/2 teaspoon salt
3 tablespoons lemon juice
3/4 teaspoon almond extract
TOPPING:
2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/4 cup shortening
1/4 cup butter
1/2 cup whole milk
1 whole egg

NOTE: Use a ceramic or glass dish. The rhubarb cooks down a lot so choose a dish that is larger than a 9×9 if you have one.
1. Preheat oven to 400°F.
2. In a large bowl, combine rhubarb, sugar, salt, lemon juice, and almond extract. Stir it well to distribute the sugar mixture and set aside.
3. In a separate bowl, combine flour, 2 tablespoons sugar, salt and baking powder. Stir together. Using a pastry cutter or your hands, add shortening and butter, until all the fat is in small little pebbles.
4. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined. If mixture is too dry, add a teaspoon or two of milk. The dough should hold together but not be sticky.
5. Pour rhubarb into a large, buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.
6. Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream, half and half or fresh whipped cream. You can also serve this for breakfast with milk poured over it.
Per Serving: 311 Calories; 11g Fat (30.5% calories from fat); 3g Protein; 52g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 318mg Sodium.

Posted in Soups, on May 17th, 2020.

easy_buffalo_chix_soup

This isn’t a “wings” recipe. I know a lot of the world out there adore buffalo chicken wings. Nope, this is soup with the profile of “wings.” But made with just ordinary cooked chicken.

A week or so ago I baked a whole chicken. I’d tried a new recipe (why didn’t I go to my old favorite?) and knew I’d use the leftover chicken for several meals. With what was left I made this soup. And oh, is it ever good. I made it, and ate it every day until it was gone. Now I wish I had more of it.

Perhaps the best part is it’s SO easy you won’t believe it. As most of you know, I’m not known as someone who cooks easy and simple. But this one IS – easy and simple. The original recipe was even simpler, but I tweaked it just a bit  – I added celery, just because I like how celery flavors soup. I added a shallot because I had one that was about to go over the hill. And I added cabbage. Now, I know, any true wings expert will tell me cabbage has no place in the same sentence as buffalo anything. Sorry about that, but I had some roasted cabbage in the frig, and I wanted to use it up, so I added it in. And I loved it. You can choose to leave it out if that offends your wings-senses.

But, there’s one thing that you must have on hand . . . Franks Red Hot Sauce, 12 Ounce. Some markets here in my neck of the woods carry it, but it’s a bit hard to find. And they have a whole line of various sauces. This one is the original plain, but hot sauce. Not the wings sauce, not the thick, just the straight hot sauce. It’s a staple in grocery stores in many places (the South?).  You cannot substitute Tabasco – it would blow your head off. As it was, I scanted the 1/2 cup called for and am SO glad I did, as the soup was plenty hot. If you’re at all sensitive to heat, reduce it even more. But that hot sauce does make the dish. I would not advise eliminating it altogether. I also didn’t add the cayenne – because I tasted it before I was about to do that and decided it was plenty warm for my tastes. I also forgot to add the sour cream garnish. And I didn’t have any green onions. This sheltering in place thing is getting very tiresome. I had cilantro, and that might have been a nice addition.

The vegetables are cooked with oil and butter, then you add broth, the hot sauce, cabbage, cream cheese (which also gives it a lovely flavor and texture) and the small amount of cream. It’s simmered for a short time, then you add in the chicken. Done.

What’s GOOD: how easy it was. How delicious it was. I told you it was easy, right? My mouth is watering as I write this and look at the photo. It’ll be on my soup rotation soon. Really enjoyed the cabbage addition too. Any way to get in more veggies is a good thing in my book.

What’s NOT: nothing at all – unless you don’t like anything with some capsicum heat. And it might be just fine with the addition of tomato paste instead. Not sure . . .

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Easy Buffalo Chicken Soup

Recipe By: Adapted from Tasteholics blog
Serving Size: 6

3 tablespoons butter
1 1/2 tablespoons EVOO
1 medium shallot — peeled, minced
3 stalks celery — chopped
3 whole carrots — chopped
3 cups cabbage — chopped (optional)
1 quart low-sodium chicken broth
3 ounces cream cheese
1/2 cup heavy cream
1/3 cup Frank’s Red Hot Sauce — (use less if you don’t want heat)
1 teaspoon thyme
3 cups cooked chicken — chopped
1/2 teaspoon cayenne — optional (it may be hot enough already)
Optional garnishes: sour cream, green onion

1. Heat large soup pot over medium heat and add oil and butter. When melted and bubbling lightly, add shallot, celery and carrots and saute at medium-low heat until vegetables are wilted, but not browned. Add chopped cabbage.
2. Add chicken broth, hot sauce, cream cheese and cream. Add dried thyme you’ve crushed between your palms.
3. Bring to a simmer, cover and set over low heat for 10 minutes.
4. Add the chopped chicken and heat through. Season with salt and pepper to taste. If desired, when you’re ready to serve, garnish with sour cream and chopped green onion.
Per Serving: 416 Calories; 32g Fat (64.3% calories from fat); 30g Protein; 10g Carbohydrate; 3g Dietary Fiber; 119mg Cholesterol; 291mg Sodium.

Posted in Beverages, on May 13th, 2020.

masala_chai_concentrate_over_milk

This isn’t a repeat of the last post I did of something similar. I just liked the previous version enough that I tried this new one that’s a concentrate – –  – so you don’t have to make a new batch every time you want it.

We’ve been having some very warm weather of late. And I’ve enjoyed sitting outside in mid-day, and I always have some kind of beverage (ice water most often in my thermal flask) in hand. My iPad (with the Kindle app on it), my phone and I go outside to escape for a little bit of time. I read or talk on the phone which provides a change of scenery. Around my house I have hawks, crows, wrens, hummers, and a very persistent mocking bird that’s still singing to find a mate.

So, when I saw this recipe in a recent Cook’s Illustrated magazine, I whipped it out and made it tout suite.

masala_chai_concentrate_ingredients

It comes together very easily. You do have to whack or crack the cinnamon sticks and star anise – I used the bottom of a big iron skillet to do that. You also crush the cardamom pods, whole cloves and peppercorns too. I used the back of the skillet for that also. The spices are toasted in the pan slightly, then you add water, sugar (I used monkfruit sweetener) finely minced fresh ginger and salt. Those are simmered (in a regular saucepan) for 10 minutes, then steeped for 10 more, then strained. I will tell you, I used a plastic bowl to cool the tea – it’s a light golden color – the tea discolored the plastic bowl. Argh! Perhaps I’ll  use some bleach and water to see if I can get it out. So be forewarned!

tones_peppercornsA month or so ago I was watching an America’s Test Kitchen program and they did a taste test of black peppercorns. Well, they ground them up, but they started from whole peppercorns. Who knew that there could be such a big difference in the taste of peppercorns. They had the studio audience do the taste test too, and it was unanimous, they all preferred Tone’s Whole Black Peppercorns, 2.13 oz. (2 pack). Now, I’d never even heard of Tone’s. Have you? Perhaps it’s a regional thing – I’m certain I’ve never – ever – seen this brand in the West. But, amazon to the rescue, and for a very modest price I might add. So far I’ve used it only in this tea – once my pepper mill runs out of pepper I’ll add Tone’s.

And who would have thought, really, that black pepper ought to be added to masala chai tea, for that matter.

The tea mixture is cooled and chilled, then poured over cold milk with ice – or you can make it for hot tea also. And I suppose you could use alternative milk – almond milk?

On those warm spring days I enjoyed the tea over milk and ice as I sat outside and soaked in the outdoors. I’m very fair skinned, so I always sit under an umbrella, but I enjoyed sipping the tea and reading.

What’s GOOD: the various flavors that roll around on your tongue as you sip this. Altogether lovely. Whenever I get a yearning for more masala chai tea, I’ll definitely make the concentrate. It keeps in the frig for several days.

What’s NOT: nothing, really. Takes half an hour or so to make.

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Masala Chai Concentrate

Recipe By: Cook’s Illustrated May/June 2020
Serving Size: 8

3 cinnamon sticks — 2″ long
1 star anise
15 whole cardamom — pods
2 teaspoons whole cloves
3/4 teaspoon black peppercorns
5 cups water
1/4 cup brown sugar — packed (or monkfruit sweetener, golden)
1 tablespoon fresh ginger — finely minced
1 pinch salt
3 tablespoons black tea — Assam is recommended
Milk, for combining with concentrate

1. Place cinnamon sticks and star anise on cutting board. Using back of heavy skillet, press down firmly until spices are coarsely crushed. Transfer to medium saucepan. Crush cardamom pods, cloves and peppercorns and add to saucepan. Toast spices over medium heat, stirring frequently, until fragrant.
2. Add water, sugar, ginger and salt and bring to a boil. Cover saucepan and reduce heat; simmer mixture for 10 minutes. Stir in tea, cover and simmer for 10 minutes more. Remove from heat and let mixture steep for 10 additional minutes. Strain mixture through a fine-mesh strainer to remove all spices and tea leaves. Let cool completely (don’t use a plastic bowl for this as it will stain) and refrigerate for up to a week.
3. SERVING: For hot masala chai, use 1/2 cup concentrate and 1/2 cup milk; heat over low heat until desired temp (or combine in mug and heat in microwave). For iced masala chai: use 2/3 cup concentrate, 1/3 cup milk over ice in glasses, stirring to combine.
Per Serving: 73 Calories; 1g Fat (11.7% calories from fat); 2g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 29mg Sodium.

Posted in Breads, on May 9th, 2020.

choc_banana_bread_whole

Ever made just enough for a mini-loaf? I wish I’d put something in the photo so you could get the perspective of the mini size. 

In all my years of baking, I’ve never – ever – made just enough batter to bake something in one of those little mini-loaves. Normally I don’t even use those mini-loaf pans except at Christmas time when I’m baking breads, or my Bishop’s Bread favorite. Since I’ve been a widow, however, I make just one loaf of that bread at Christmas. One regular loaf.

But when I saw this recipe, over at “I am a food blog,” it resonated with me. I had one over-ripe banana, I had chocolate, and best part, making a small loaf would keep me from eating so much of it. So I dove in and had a loaf done in no time. I won’t count the extra time it took to measure salt twice, measure baking powder twice, flour twice, etc. I should have brought all the duplicate ingredients out and left them out. I didn’t think about it, as I made the chocolate batter first, and it’s poured into the little loaf pan while you make the second batter.

choc_banana_bread_slicesNeither batter was hard or time consuming – mashing up the banana was the most wrist action I did. Then you pour that batter in on top of the chocolate batter. Into the oven it goes. I guess the chocolate batter rose first, hence it wound its way up the sides of the pan, then the banana batter began. The circle of chocolate was apparent at one end of the loaf and not at the other. But it’s kind of charming, in a way. NOTE: I’ve included gram measurements for the flour in both batters – it’s important that you measure because making a small loaf like this, it’s critical to be accurate. The chemistry in a small loaf wouldn’t be so forgiving.

A few days later my son stopped by my house to deliver something to me and he asked “do you have anything I can snack on, Mom?” I said of course. I made him a plate of cheddar cheese and goat brie with crackers, a cut-up apple and two slices of this bread. As it happened, he devoured it all as he stood 6 feet from me at the front door. I offered some water – he said no. Actually I think he said heck no, because “do you know how hard it is to find a public restroom now?” I didn’t. Hadn’t even thought about it.

What’s GOOD: everything about this bread is good. I’d definitely make it again. Loved the small portion it made. As I’m writing this, there is still one small slice in the refrigerator. I had a slice for dessert tonight with a little cream poured over it. But it’s a lovely snacking bread.

What’s NOT: only that you need to have an over-the-hill banana to make this. You’ll have very little flavor if you try this with an eating banana with no black streaks on it! Did you know that you can freeze a over-ripe banana in its skin? Then defrost and you’ve got mush already, perfect for going into this little bread.

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Chocolate and Banana Bread – Mini Loaf

Recipe By: From the blog: I am a food blog
Serving Size: 4

CHOCOLATE LAYER:
6 tablespoons all purpose flour
1/4 cup sugar — or sugar substitute
1 tablespoon cocoa — plus 1 teaspoon
1/8 teaspoon baking soda
1 pinch salt
1/4 cup cold water
1 tablespoon vegetable oil
3/4 teaspoon white vinegar
1/2 teaspoon vanilla extract
BANANA LAYER:
52 1/2 grams all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 pinch ground cinnamon
57 1/2 grams sugar — or sugar substitute
1/2 large egg — whisk and measure out
2 tablespoons vegetable oil
6 tablespoons banana — ripe, mashed
1 1/2 teaspoons sour cream — or Greek yogurt
1/4 teaspoon vanilla extract

NOTE: Do use the gram measurement for the flour and sugar. Making a small loaf requires precision in measuring.
1. Lightly butter and flour a mini loaf pan (6×3) inches or a pan that holds 2 cups liquid. Preheat oven to 325°F.
2. Prepare chocolate batter: combine flour, sugar, cocoa, baking soda and salt in a bowl. Mix well, then make a well in the center and pour in the water, oil, vinegar and vanilla. Whisk until blended. The batter will still be lumpy. Pour into the prepared mini loaf pan and set aside.
3. Prepare banana bread batter: Combine flour, baking soda, cinnamon and salt in a bowl and set aside. Beat together the sugar and egg until light and fluffy. Slowly drizzle in oil while whisking, taking your time. Stir in mashed bananas, sour cream and vanilla. Mix just until combined and no flour streaks are visible.
4. Pour this batter on top of the chocolate layer and bake for 30-40 minutes, or until the internal temperature reaches 200°F when an instant read thermometer is inserted into the center. The cake should be golden brown on top and the cake will spring back when you gently press it and a skewer comes out clean. Cover top of bread with foil during baking if the top begins to brown too quickly.
5. Remove from oven and let cool in the pan for 30 minutes, then upend the pan into your palm and place on cooling rack until it’s reached room temp. Or until it’s still slightly warm. Use a serrated knife to slice.
Per Serving: 323 Calories; 12g Fat (32.1% calories from fat); 4g Protein; 52g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 229mg Sodium.

Posted in Veggies/sides, on May 5th, 2020.

roasted_sw_potatoes_parm

Why is it we never think to pair Parm with sweet potatoes?

Is it because sweet potatoes are sweet that we think they don’t pair well with something umami and savory as Parm? I don’t know – but this combo is really fabulous. It’s weeks since we celebrated (albeit at home) Easter – that was my Easter dinner plate. A little bit of ham, fresh green beans and garlic and these potatoes. My plan had been to eat half of the potatoes and save the remainder for another meal. The ham wasn’t very good – it had been in my frig altogether too long. It wasn’t spoiled, but it didn’t taste good, either. I had two bites and tossed the rest. So that left me with green beans (devoured) and sweet potatoes (also gone in a flash).

While I was eating my dinner I zoom-ed with my family who live about 40 miles away, so we were sort of enjoying our Easter dinners together. In between bites of food we visited.

Usually I buy the yellow fleshed sweet potatoes, not the orange. But beggars can’t be choosers when your neighbors are doing the grocery shopping. So orange was what I got! I peeled the one large sweet potato, cut it into cubes, tossed it with a bit of EVOO and melted butter, fresh garlic, Italian seasoning and the grated Parm. So very easy to do. Onto a parchment lined baking sheet it went, with a bit of salt and pepper and it roasted for at max about 20 minutes. Depends on how big you cut the cubes. My sweet potato was long and skinny, so I did smaller chunks. When I took it out of the oven, the sheet pan was bubbling hot. Such a sweet sound!

You could easily vary the flavors here – use all EVOO if you’d prefer. Use a different seasoning than Italian if that’s not your preference. You could also use less Parm if you’re trying to keep it more “light.”  I know I found this recipe online somewhere, but the source got lost in translation somewhere between the online recipe and my downloaded one.

What’s GOOD: sweet potato in any way shape or form is fine in my book. This one was super easy, delicious and oh, those little crispy bits that caramelized on the pan? Yum. Definitely a keeper recipe.

What’s NOT: nothing at all.

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Roasted Sweet Potatoes Parmesan

Serving Size: 6

3 cups sweet potatoes — peeled, cubed 1″
1 tablespoon butter — melted
2 tablespoons olive oil
2 teaspoons minced garlic
1/4 cup Parmigiano-Reggiano cheese — grated
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning
Chopped parsley for garnish

1. Heat oven to 400°F. Prepare a cookie sheet by lining with tin foil or parchment paper. Very lightly spray the tin foil or parchment paper to prevent any sticking. It’s important to spray – the potatoes WILL stick.
2. Place cubed sweet potatoes into a bowl. Add in the remaining ingredients and stir together until all sweet potatoes are coated. Pour onto prepared cookie sheet and evenly spread out so potatoes are in a single layer.
3. Bake for 20-25 minutes (less if you cubed the potatoes smaller than 1″) stirring the potatoes at least twice during cook time so that all sides can get crispy and roasted.
4. Serve warm and garnish with fresh chopped parsley.
Per Serving: 129 Calories; 7g Fat (45.6% calories from fat); 1g Protein; 17g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 200mg Sodium.

Posted in Soups, on May 1st, 2020.

chix_poblano_soup_joanna_gaines

You know Joanna Gaines? From Waco, Texas, with the Magnolia empire?

A year or so ago, I was very sad when Joanna and Chip Gaines decided to quit their TV show on HGTV. But she had her hands full – I got that – having another pregnancy in the middle of their very hectic lives with rejuvenating their town, creating a restaurant or two and remodeling homes too. But then I got a little rumor somewhere that they would be back eventually. She’s written a cookbook, and now a second one. A few weeks ago she did a “special” as a forerunner of a cooking show she’s decided to do. But oh – on their own network. Ah-HA! That’s what they had in mind, and I’d heard a rumor about that too. This special she did – I had to laugh – the filming of it was so cute – one of the daughters was in charge of the camera due to the sheltering-at-home. And she did a great job, with Joanna sometimes holding the youngest baby on her hip. None of the recipes she demonstrated (I think there were four) are ones I’ll be making, but that’s okay. Chip breezed in a time or two as did the other children.

Joanna writes a blog, if you didn’t know, also part of the Magnolia empire. And this soup popped up some weeks ago. As you know. sometimes the story itself is what makes me decide to prepare something. This one did. When Joanna and Chip were dating, they drove up to Dallas one weekend and ate lunch at a restaurant there. My guess is it might have been Dean Fearing’s, but that’s really a stab in the dark. Somehow, when the restaurant closed Joanna got the recipe – or maybe she just made her own version – and has been making it ever since.

poblano_peppersPoblano chiles are a favorite of mine. They have such a unique flavor. There is some unusual compound (almost a minerally tinge) to them. So I was all over this recipe when I saw it. My biggest hurdle was getting poblano chiles, and that got accomplished by the high school students at my church who are doing shopping for us seniors. When I talked with the young woman who was supervising these shopping-kids, I asked, “will they know what a poblano chile is?” She said yes, I’ll make sure. Sure enough, I got exactly what I asked for.

I also needed tortilla chips. A whole package of ready-made chips would have been eaten in total by me, so I nixed that idea. Fresh tortillas were the answer and I’d make my own chips. The smallest package of corn tortillas, however, was 36 of them. Chuckle. It’s been a month since I made this soup, and I still have 30 of them in the package. One day soon those telltale black spots will begin to appear and they’ll get tossed. But at least I had them to make the chips for the garnish of this soup.

This soup is a cinch to make – butter (oh, lots), onion, celery, carrots (which gives the soup a more warm color), garlic and the chiles. Seasonings go in, some broth and heavy cream in abundance. Once it’s simmered a bit, you whiz it up in the blender, or use a stick blender. I wanted a super-smooth texture, so I used the Vita-Mix. Then you add in the cooked chicken, pour into bowls and garnish with radishes, the chips, cilantro – and I added some diced avocado. I used chicken thighs that I cooked up, but she recommended using rotisserie chicken to make it easy.

What’s GOOD: the silky smoothness of the soup part, and the crunch of the garnishes. Altogether delicious, but then, what wouldn’t be good with a whole cube of butter and 2 cups of heavy cream? I think I used 6 T butter.

What’s NOT: nothing, really. This recipe is a keeper.

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Creamy Chicken Poblano Soup from Joanna Gaines

Recipe By: Adapted slightly from Joanna Gaines
Serving Size: 7

8 tablespoons unsalted butter — [I used less]
2 cups onion — diced
4 stalks celery — chopped
3 carrots — chopped
2 cloves garlic — minced
3 medium poblano chiles
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon dried thyme
8 cups low sodium chicken broth — (see note below)
2 cups heavy cream
3 cups cooked chicken — shredded cooked chicken breast (home-roasted or rotisserie chicken)
1/4 cup chopped fresh cilantro
Tortilla chips and sliced radishes — for garnish
1 whole avocado — diced, for garnish [my addition]

NOTE: Suggestion: Add about 3/4 of the chicken broth and taste the soup for consistency – next time I would use less broth to make a slightly thicker soup.
1. In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.
2. Add the broth and cream, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors.
3. Use an immersion blender to carefully blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the lid slowly after blending. Pour the soup back into the pot.)
4. Add the chicken and simmer for 15 to 30 minutes to meld the flavors to your liking. Stir in the cilantro.
5. Serve warm, garnished with tortilla strips and sliced radishes and avocado.
6. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Per Serving: 601 Calories; 46g Fat (66.9% calories from fat); 35g Protein; 16g Carbohydrate; 3g Dietary Fiber; 180mg Cholesterol; 1104mg Sodium.

Posted in Fish, on April 27th, 2020.

salmon_simmered_orange_sauce

Luscious, moist salmon in a simple creamy orange sauce

Salmon is one of my favorite fish. And I didn’t have any in my freezer arsenal, so I asked my neighbor to buy me a chunk. Sometimes I buy wild caught, but more and more the fillets are thinner and I truly do enjoy a thicker piece of fish. Plus, the wild is so very expensive! But thick pieces cook better, more evenly. So this one  was farm-raised. As I write this we’re still in the midst of the lockdown – maybe by the time this posts we’ll be somewhat out the other end (gosh, I hope so). I cut the chunk into 3 pieces, froze one that I vacuum sealed, cooked the two with this recipe, ate one and will have the left overs of this (above) for my dinner. And you can see I had it with asparagus (recipe up soon) with a maple pecan vinaigrette on top. Just a lovely dinner.

As I scanned through recipes I’d use, I was limited with what I had on hand – no running to the grocery store to buy leeks or mushrooms, or fresh ginger, or limes, so I decided to adapt a Phillis Carey recipe that’s already here on my blog (from 2008). Technically, I suppose this recipe doesn’t quite qualify as a “new” recipe, except that I did change it – I used green onions instead of the leeks called for in the other recipe, and I substituted orange juice for the white wine. I also reduced the amount of cream since so much of it rolls off of it, even when serving. You want to lap up that sauce, though!

As I was on the phone that afternoon with my friend Linda T, who lives about an hour south of me (we’ve been friends for 30+ years) she told me the original recipe was/is one of her favorites. She often makes it for guests. I haven’t made this recipe for a long time. I did have a fresh orange on hand, so it seemed destiny that I’d make this recipe with the adaptations.

All of it is made in a saucepan in lickety-split time. Really – you make this in less than 20 minutes if you have everything ready to go. The green onions (both white and lower green parts) are gently sautéed in butter. The asparagus took almost more time to make than the fish, but I did them simultaneously. The fish is added to the green onions, then you add the orange zest, orange juice and the little dash of cream. Bring it to a simmer, cover and let it gently cook until the salmon reaches 135°F. With my handy-dandy instant read thermometer, I checked the temp until it reached about 132°F, then turned off the heat while I finished the asparagus. By the time I plated dinner, the salmon had reached full temp and the sauce was ready.

What’s GOOD: the flavor, first and foremost. So very tender fish, flaking easily with a fork, with the orange sauce (not much – but enough to give it all super flavor).

What’s NOT:  nothing that I can think of.

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Salmon Fillets with Orange Scallion Sauce

Recipe By: Adapted from an old Phillis Carey recipe
Serving Size: 2

1 tablespoon unsalted butter
3 green onions — halved, white and pale green parts only, sliced
1/3 teaspoon sugar
1/3 teaspoon fresh thyme
8 ounces salmon fillets — cut into serving pieces
1 teaspoon orange zest
3 tablespoons heavy cream
1/8 cup orange juice — or white wine
2/3 tablespoon fresh chives — cut in 1-inch lengths

1. Melt butter in heavy, large skillet over medium low heat. Add green onions and sprinkle with sugar and thyme. Season with salt and pepper. Saute 2-4 minutes until onions are limp but not browned.
2. Season salmon with salt and pepper. Arrange atop green onions and sprinkle with orange zest. Add cream and orange juice. Spoon some of the sauce over the top of the salmon. Cover pan and cook over low heat until fish is opaque, about 10-12 minutes. Use an instant read thermometer and do not cook the fish past 135°F in thickest part. Transfer fish to plates and keep warm.
3. Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper if needed. Pour sauce over fish. Garnish with chives.
Per Serving: 277 Calories; 18g Fat (58.7% calories from fat); 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 89mg Sodium.

Posted in Vegetarian, on April 24th, 2020.

mushroom_masala

A vegetarian Indian entrée. Full of meaty mushrooms and sauce.

It’s not news here that I enjoy Indian food. So, lacking the ability to go visit a restaurant these days (although take-out is certainly an option), I took the problem into my own hands and tried something new in my own kitchen. As I write this (actually about 3 weeks ago) I’m having others go grocery shopping for me. My neighbor went to Costco and I asked for mushrooms. I got a one-pound box. Lots. More than I’d usually use. But instead of making a vegetable side dish and mushroom soup, I had this recipe in my head. I found the original recipe online and adapted it to my somewhat limited Indian-spiced kitchen. And oh, this was wonderful. The original was made in the instant pot. I chose not to; no particular reason. I just thought a longer, slower cooking would provide more flavor.

What I didn’t have was Kashmiri red chili powder. No-can-do. But I had New Mexican chile powder, which has really rich, deep flavor. I also didn’t have dried fenugreek leaves. My little bottle of fenugreek is likely 15 years old, and it’s not leaves anyway, so that got left out altogether. I didn’t have cashews, either, so instead of a cashew-cream to drizzle on top I used yogurt mixed with milk. And a little sour cream. Probably not authentic. Oh well. In these times of self-quarantine, we do the best we can, right?

Ghee was melted in a big pot, then onion was added and lightly sautéed until translucent. Then I added fresh ginger and garlic. The mushrooms were added then, but as expected, the mixture was quite dry. I stirred it a bit, added the turmeric, then the fairly big jar of passatta tomatoes (a kind of puree). That gave plenty of liquid. I added the chile powder, stirred, then the garam masala and salt. After cooking just slightly, I put a lid on it and put the pot in the oven for about 2 hours at a low-low temperature. I thought the mixture was too thick to cook well over the heat of a gas burner – the oven provided gentle but all-around heat.

Meanwhile, I made a small pot of rice in my instant pot. I’ve read that if you slightly undercook rice, it doesn’t get absorbed so much as a carb. And that if you make it ahead and refrigerate overnight, it also allows less absorption. Sounds good to me. Making rice in the instant pot is so incredibly easy – if nothing else, I want you to remember this part:

Instant Pot Rice: add 1 cup rice (I used basmati), 1 1/4 cups water or broth, a tablespoon of fat (combo of butter and EVOO) and a big pinch of salt to the Instant Pot. Cook on pressure for 3 minutes. Vent immediately, remove lid and allow to cool.

I made this masala the day before I ate it  – kind of like soup – always better if allowed to chill overnight. I have nothing but time on my hands these days, so that was no big deal. The next day it was so simple to scoop out a bit of rice into a bowl, spoon an ample portion of the mushroom masala on top, then heat in the microwave for 2 minutes on high. Meanwhile I made the yogurt cream to drizzle and chopped up the cilantro. Done. As I write this, it’s been my lunch for 3 days in a row and I’m not at all tired of it.

What’s GOOD: oh, the flavor for sure. Mushrooms have umami, one of those enhanced flavor profiles, and it comes through in spades here. Very satisfying. The rice (made as paragraphed above) was still just slightly chewy which I liked, and the mushroom mixture was just so good. Altogether delicious.

What’s NOT: nothing at all. A bunch of cutting of mushrooms, but that’s all.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Mushroom Masala

Recipe By: Adapted from Ministry of Curry blog, 2020
Serving Size: 5

1 pound mushrooms — rinsed, blotted dry and sliced
1 tablespoon ghee — or EVOO
1 tablespoon EVOO
1 large yellow onion — minced
2 teaspoons fresh ginger — grated
2 teaspoons garlic — minced
1 1/2 cups tomato puree — or same amount of peeled fresh tomatoes, chopped
1 teaspoon ground turmeric
3/4 tablespoon red chili powder — [I used New Mexico, though that would not be traditional]
1 teaspoon garam masala
1 teaspoon kosher salt
1/3 cup yogurt
1 tablespoon milk — or half and half
Cilantro leaves chopped for garnish
INSTANT POT RICE:
1 cup basmati rice
1 1/4 cups water — or broth
2 teaspoons ghee
2 teaspoons EVOO
2 pinches salt

1. Preheat oven to 300°F.
2. In a large pot (that has a good fitting lid) heat ghee over medium heat. Add onion, stir and saute over low heat for 4-6 minutes until onion is translucent. Add ginger and garlic and continue stirring for about a minutes.
3. Add the sliced mushrooms and stir well, then add the tomatoes. Add turmeric, chile powder, garam masala and salt.
4. Put lid on pot and bake for about 2 hours. Remove from oven, cool and allow to refrigerate overnight, if time permits. Reheat over low heat until bubbling.
5. INSTANT POT RICE: To instant pot add rice, water/broth, ghee and EVOO. Pressure cook rice on high for 3 minutes. Vent and cool. May be served immediately or chill overnight. To serve: Scoop about 1/3 to 1/2 cup rice into each serving plate or bowl, then top with ample portion of mushroom masala.
5. Meanwhile, mix yogurt with milk and drizzle on top, then add chopped cilantro.
Per Serving: 324 Calories; 15g Fat (39.7% calories from fat); 8g Protein; 43g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol; 776mg Sodium.

Posted in Soups, on April 20th, 2020.

caulif_soup_golden_raisins_capers_pinenuts

Oh my goodness, is this soup fabulous. You’d almost not know its base is cauliflower.

There’s a story to go along with this post. Last month before the virus had ramped up, I took a one-week trip to our California central coast. I had a fabulous time – by myself – visiting wineries, window shopping, used book stores, stopping at coffee shops here and there. I thoroughly enjoy driving and I meandered – I was in no hurry to get anywhere so I could enjoy the views. Visiting with old friends in San Luis Obispo, we went to a local hotel (the San Luis Obispo Hotel) for lunch. Cauliflower soup was featured that day – I quizzed the waitress if it was good. She waxed glorious about it – whenever the chef made it, she said she had some – and that I wouldn’t be disappointed.

So here’s what the restaurant’s soup looked like, at right. cauliflower_soup_san_luis_obispo_hotelI think the menu said it was garnished with a sage leaf, but that wasn’t a sage leaf – looked like basil to me. But on top was plenty of the balsamic glaze, toasted almonds, capers, some plumped up raisins (can’t really see those) and a few little pieces of caramelized roasted cauliflower.

Upon my first sip, I swooned. It was SO good. I insisted my friends needed to try it – they agreed it was sensational. My thoughts as I ate it – the golden raisins added so much – they were plumped for sure. The nuts added great texture, and so did the few little pieces of cauliflower. There was no discernible cauliflower flavor to the soup itself. So I decided it probably wasn’t made with caramelized cauliflower. Plus, the soup was super smooth. When the waitress returned I quizzed her some more about the soup – she knew it contained cream (check), and yes, it was balsamic glaze (check), and toasted almonds (I used pine nuts, check) and she knew the raisins had been cooked in something (check). And yes, they used a Vitamix to puree it until very smooth (check).

Soon after returning home I went online to google such a soup. No soup came up, but a bunch of results showed a vegetable dish (from the New York Times, I think it was, plus epicurious) of roasted cauliflower with toasted pine nuts, capers, golden raisins and balsamic glaze drizzled on top. My first thought was that the chef had perhaps made a monstrous batch of that for the dinner service, didn’t serve it all so he created the soup with the leftovers. I don’t know, of course. And it doesn’t matter – I created the soup with what little I could discern.

As I’m writing this post, I’m going to have it for the 2nd day, for my lunch. I have all the garnishes except the roasted cauliflower pieces. And I used pine nuts, as I mentioned. No basil or sage leaf, either. I added more parsley. I tried to make the soup with white onion, but my neighbor who is doing my shopping couldn’t find white onions. So yellow it was. I added celery for flavor, chicken broth, cream, and thickened it a little bit with flour. All of it was whizzed up at length in my Vitamix. I let it whiz for a long, long time  – and truly it resulted in a silky-smooth texture. I added a drizzle of sour cream (not on the restaurant soup), but you could easily use a little drizzle of EVOO for appearance or a tiny drizzle of heavy cream.

caulif_soup_with_cozyLunch at my house is often soup of some kind. There’s a photo of my bowl sitting in the microwave soup cozy (several artisans make them on Etsy). The soup bowl is sitting off center only because I wanted to show you the cute fabric on the back side of it. I have flat bags and bags of various soups in my freezer. I think this one will get eaten in total with none for the freezer. It’s that good. Do try to make this a day ahead of serving – as with all soups, they taste better once they’ve chilled overnight.

What’s GOOD: all the flavors produce an outstanding soup. The garnishes absolutely “make” this soup. Don’t skimp on them – in my opinion they’re all needed.

What’s NOT: a bit more prep with all the garnishes, but really it’s not a difficult soup to make.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Creamy Cauliflower Soup with Golden Raisins, Pine Nuts, Capers and Balsamic Drizzle

Recipe By: Loosely based on a soup I enjoyed at a hotel restaurant in San Luis Obispo, CA, March 2020
Serving Size: 6

SOUP:
2 tablespoons EVOO
1 1/2 tablespoons unsalted butter
1 large white onion — chopped
2 stalks celery — chopped
1 clove garlic — minced
1 head cauliflower — chopped (no leaves)
5 cups low sodium chicken broth
Salt and WHITE pepper to taste
3 tablespoons all purpose flour — or cornstarch
2/3 cup heavy cream — or half and half
GARNISHES:
4 tablespoons golden raisins
1/3 cup water
1 1/2 tablespoons white vinegar
4 tablespoons pine nuts — toasted, or slivered almonds
2 tablespoons capers — drained
2 tablespoons sour cream — drizzled on top, or EVOO
Drizzle of balsamic glaze
4 tablespoons parsley — minced

1. SOUP: In a large soup pot warm the butter and EVOO over medium heat. Add onion and saute for 3-5 minutes until onion is soft. Do not burn or brown. Add celery and cook for 2-3 minutes. Add garlic, then chicken broth, then the cauliflower. Simmer for 20 minutes until vegetables are cooked through. Allow mixture to cool for 20-30 minutes, then pour (in batches if necessary) into blender and puree for a long time – until the soup is super-smooth. Add the all-purpose flour during one of the whizzing sessions. Pour all the pureed mixture back into the soup pot, add cream and bring to a simmer again and cook for about 10 minutes, stirring often, as it thickens, watching that it doesn’t burn. Cool and refrigerate overnight if possible.
2. RAISINS: Bring golden raisins, water and vinegar to a simmer and cook over very low heat for about 5 minutes, then set aside to cool, while the raisins plump up. Drain.
3. SERVING: Pour reheated soup into individual bowls and garnish with any and all variety of the garnishes. The raisins are a must, as are some kind of toasted nuts. If you don’t have pine nuts, use slivered toasted almonds. If you don’t have balsamic glaze, you can make it by cooking down about 1/2 cup of regular vinegar until it’s thick and syrupy. Or, in a pinch drizzle soup with a TINY amount of regular balsamic. If you don’t have sour cream, drizzle with EVOO. If you feel particularly creative, sizzle the capers in a little olive oil until they burst and crisp up.
Per Serving: 291 Calories; 21g Fat (63.1% calories from fat); 13g Protein; 15g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 491mg Sodium.

Posted in Desserts, on April 15th, 2020.

indiv_choc_pavlova_choc_pastry_cream

The prettiest little dessert ever. Chocolate.

At a cooking class awhile back, Phillis Carey made these gems. Would I ever make them? Probably not – I think they’re a bit too fussy for my dessert-making tastes, but Phillis assured us they weren’t that difficult. However, she’d made the meringues that morning, and prepared the chocolate cream filling the night before. She’d put the meringues in a sealed container. So, really, all she had to do at the class was assemble them. That part’s really easy. But, if you don’t mind the making of meringues, or the chocolate cream, then go for it.

The recipe down below looks more than intimidating, I’d wager, for even the more experienced cooks out there. Some folks get turned off by anything more than about 5 ingredients in a recipe. Definitely more complicated than that.

Making meringues can be off-putting to some, but Phillis’ instructions are quite straight forward. You do have to make 4” circles on a big piece of parchment paper, then you turn it over so you don’t absorb graphite into the meringues, but you can still SEE the circles through the other side of the parchment. And, you’ve got to whip the egg whites for at least 8 minutes. Advice: set a timer when you begin, because you’ll think you’re done at about 5 minutes. No, a full 8 minutes.

The chocolate cream is easy enough, although  you do need to prepare an ice-water bath for it. Once made, and it’s hot, of course, you set the bowl into the ice water to cool it down until it’s fully cold. So, do make the meringues the day ahead (store at room temp, sealed up in a plastic, lidded box) and make the filling up to 3 days ahead. Then it’s only a matter of whipping the cream, shaving some chocolate curls and assembling it. That part’s very easy.

What’s GOOD: loved having chocolate pavlova – that was a new taste treat. If you want to make it a bit more decadent, make MORE of the chocolate cream – the chocolate flavor really comes from that and as the recipe is now, it doesn’t give any serving very much of it. I think I’d double it.

What’s NOT: only that you’ll want to plan ahead – make meringues day before – make cream at least a day or 2 ahead of time. A little bit fussy to serve, but not overly so. If everything IS made ahead, it’s not difficult in the least.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Individual Chocolate Pavlovas with Dark Chocolate Cream

Recipe By: From a cooking class with Phillis Carey, 2020
Serving Size: 4

PAVLOVAS:
2 large egg whites — at room temperature
2 tablespoons dark brown sugar
6 tablespoons superfine sugar
1 pinch salt
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1/2 cup heavy cream — whipped (garnish)
chocolate curls (garnish)
CHOCOLATE CREAM:
2 large egg yolks
2 tablespoons sugar
1/4 cup heavy cream — + 1 tablespoon
1/4 cup whole milk
1/2 teaspoon coarse salt
4 ounces dark chocolate — finely chopped
1/2 teaspoon vanilla extract

1. PAVLOVAS: To make meringue, preheat oven to 275°F. Line a rimmed baking sheet with parchment. Draw four 4-inch circles on parchment, flip parchment over (so you can see the pencil marks but it won’t be absorbed into the meringue). Mix egg whites, sugars, salt and vinegar in a mixing bowl, set over a bowl of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat and whisk on medium-high speed or hand mixer until stiff peaks form, about 8 minutes. Set a timer if that helps – you do not want to under-beat this meringue. Beat in vanilla.
2. Sift cocoa powder over meringue and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue onto parchment, using the circles as a guide. Be careful not to spread out too much as the meringue will spread some during baking. Form a small well in the center of each meringue, being careful not to spread the meringue too thin in the center.
3. Bake meringues until dry to the touch, about 40-45 minutes. Let cool on sheet pan on wire rack. Meringues will keep in a tightly covered container for up to one day. Remove to a sealed container.
4. CHOCOLATE CREAM: Prepare an ice-water bath.
5. Whisk egg yolks and half of the sugar in a medium bowl. Bring cream, milk, salt and remaining sugar to a simmer in a medium saucepan. Pour a THIRD of the hot cream mixture into the yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon – this will happen very quickly.
6. Place chopped chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth. Strain through a sieve into a medium bowl, then set bowl in ice-water bath, stirring often, until chocolate is cool/cold. Stir in vanilla. Press a piece of plastic wrap directly on surface of chocolate cream, cover and refrigerate for up to three days.
7. ASSEMBLY: Spread chocolate cream evenly in the center of each meringue, leaving a 1/2-inch border around the outside. Spread whipped cream over chocolate cream. Garnish with chocolate curls and serve immediately.
Per Serving: 465 Calories; 28g Fat (52.1% calories from fat); 6g Protein; 52g Carbohydrate; 2g Dietary Fiber; 170mg Cholesterol; 330mg Sodium.

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