Get new posts by email:

Archives

Currently Reading

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.

– – – – – – – – – – – – – – – – – – – – – –

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.

Scroll down to the bottom to view my Blogroll

Posted in Veggies/sides, on March 31st, 2020.

roasted_asparagus_dijon_thyme

Roasted asparagus with a butter Dijon sauce poured on top.

Asparagus is one of my very favorite vegetables. And they’re just coming into season about now, though the ones I’ve seen have been quite thin. I prefer them a bit more matured rather than pencil thin. So, this recipe, from a class with Phillis Carey, was so simple to make. The trimmed asparagus was tossed with some olive oil, salt and pepper and roasted at 450°F. That’s one HOT oven. These were done in 8 minutes. So, in the interim, you make the buttery sauce – with garlic, Dijon and thyme. Once the asparagus come out of the oven you pour it over and toss well. Finished. How easy is that?

The only suggestion is to make sure you spread the asparagus out in a single layer – no overlapping. They roast better that way. I love spearing an asparagus with my fork and munching it down to the base. I’ve been known to pick them up in my fingers too, butter and all, to munch them. Not according to Emily Post, for sure.

What’s GOOD: how easy these are to make – just get the ingredients for the sauce out before you put the asparagus in the oven. Delicious.

What’s NOT: not a thing.

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

* Exported from MasterCook *

Roasted Asparagus with Dijon and Thyme

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

1 pound asparagus — ends snapped off
4 teaspoons EVOO
salt and pepper to taste
2 tablespoons unsalted butter
2 small cloves garlic — minced
2 teaspoons Dijon mustard
1 teaspoon fresh thyme — chopped

1. Preheat oven to 450°F.
2. Toss asparagus with EVOO and sprinkle with salt and pepper. Arrange in a single layer on a baking sheet. Roast asparagus for 8 minutes, or until asparagus is just tender.
3. Meanwhile, melt butter in a small skillet over medium heat. Add garlic and stir for about 30 seconds, then whisk in mustard and thyme. Keep warm until ready to serve and toss over the hot, roasted asparagus.
Per Serving: 109 Calories; 10g Fat (82.4% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 34mg Sodium.

Posted in Salads, Vegetarian, on March 25th, 2020.

veg_sheetpan_bowl_arugula_wh_beans

A great combo of flavors – all tasty by themselves, but tossed with a light balsamic dressing, it takes it to a tastier level.

When this veggie bowl was served to me I was certain I wasn’t going to care for it. I was at a cooking class, and often this instructor includes a vegetarian entrée at her classes. Then I took a bite, and decided it was really quite wonderful. I don’t eat very many beans (carbs) and I definitely don’t eat hardly any potatoes, either (more carbs) so I ate a bite or two of those things and devoured the rest of the bowl. It’s the dressing that pulls it all together.

Truly, I love sheetpan dinners – and this one is very easy – it’s just done in stages – pine nuts first (and removed), then potatoes and garlic, and zucchini last. Meanwhile, you make up the dressing – adding the roasted garlic to it once you take the sheetpan out of the oven. The arugula adds a lovely texture to this – making it equally a salad rather than just roasted vegetables, and as I mentioned, the dressing just enhances it all. When I make it myself, I’ll probably use sweet potatoes since they are healthier for me.

I’ve adjusted the recipe to use fewer potatoes (and added the sweet potato option). Do chop up the arugula – if it’s mature arugula it can be quite unruly to eat – easier to eat if chopped. The cold halved tomatoes also add a nice textural contrast. Making it for myself I’d add more zucchini and fewer beans, but that’s totally up to you. I don’t think you can buy half cans of cannellini beans!

What’s GOOD: for me the dressing brought all the various ingredients together and made it more of a salad than a sheetpan dinner, exactly. Loved the dressing element. Liked the contrast using chopped arugula and fresh tomatoes.

What’s NOT: only that it helps to have everything out and ready when you start – you make this in stages, but still, all on one pan. Yeah!

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

* Exported from MasterCook *

Sheetpan Veggie Bowl with Cannellini Beans and Arugula

Recipe By: Cooking class with Susan V, 2/2020
Serving Size: 4

1/4 cup pine nuts
1 1/4 pounds Yukon Gold potatoes — cut into 1-inch cubes (or substitute sweet potatoes)
4 cloves garlic — unpeeled
1/4 cup olive oil — divided
3/4 teaspoon salt — divided
1/2 teaspoon ground black pepper — divided
2 zucchini — quartered and cut into 1-inch slices
1 1/2 teaspoons chopped fresh rosemary
1 tablespoon balsamic vinegar
15 ounces canned cannellini beans — drained and rinsed
3 cups baby arugula — chopped
1 cup grape tomatoes — halved

1. Preheat the oven to 400°F (200 degrees C).
2. Spread pine nuts on a sheetpan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
3. Place potatoes and garlic on the sheetpan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool about 5-10 minutes.
4. Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper; whisk to combine.
5. Toss roasted potatoes and zucchini in a large bowl with beans, chopped arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.
Per Serving: 670 Calories; 19g Fat (25.0% calories from fat); 32g Protein; 97g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 436mg Sodium.

Posted in Desserts, on March 20th, 2020.

sour_cherry_choc_torte_slice

Comfort food needed.

In this post I’m addressing the current state of self-quarantine from COVID-19. Today is day nine of my staying at home. Completely. Although I have gone out to take walks. And I delivered documents to my CPA. Otherwise it’s day after day of being at home. I’ve been glued to the TV, having it on from early morning  until bedtime. Kind of depressing. I love my home, but my daughter Dana said to me yesterday (on the phone) that it’s one thing to be content staying at home when it’s your own idea. Not so when someone else tells you you have to stay at home. Yes, I agree. It’s been too cold to sit outside – only walking. And we’ve had a lot of rain besides.

There’s been plenty of cooking going on in my house – and I have posts set up into mid-April. My young next door neighbor, Josee, has declared herself my own personal shopper. God bless her!! I give her a grocery list by text and off she goes, disinfecting everything before she sets it on my front step. Although – lots of things are in short supply or in NO supply (blueberries, for instance, and TP of course). No white onions. Huh? All this hoarding is crazy.

I’m about to start a to-do list – things I want to accomplish during this forced quarantine. Like wipe down all the cupboard shelves in my kitchen that are open or glass fronted. My cleaning gals don’t clean those and it’s been a year or so since I’ve wiped them down. Like working in my garage – cleaning shelves and “stuff” that’s accumulated there. I have a 3-car garage, so there is plenty of space to accumulate stuff. One of the car bays stores my outdoor furniture, but once the weather warms up, that will all go outside. Otherwise, I could still get 3 cars into my garage, but things are encroaching on the ease of doing that. I have one car, of course.

My DH Dave used to be the person who handled the garage – periodically cleaning it out, brooming out detritus, getting it neat again. Since he’s been gone I’ve not done much of that – a bit here and there. And by the way, tomorrow is the 6-year anniversary of his death. I’ve shredded thousands of pages of things that could be tossed, but that’s an ongoing project. I’ve tossed out about 90% of my many thick travel files – with clippings and pages from magazines, newspapers, etc. over the course of about 40 years. Most of it isn’t up to date, so why keep it? My desk in my upstairs study needs to be neatened up. That’ll take about 2 hours at most, but it always gets shoved down the list of things to do. I’ve never been good about keeping a neat desk. Filing has never been my forte! Why haven’t I worked on my painting? I don’t know. Can’t seem to motivate myself to. In time, perhaps.

sour_cherry_choc_torte_topviewSo yesterday I was feeling kind of blah. Physically I’m fine – I mean mentally. So I did what lots of people do – I decided I needed a food reward. And it needed to be chocolate! I went searching in several cookbooks, and settled on Maida Heatter – her book about chocolate. Maida Heatter’s Book of Great Chocolate Desserts. (The book is no longer in print, but used copies are available for a very inexpensive price if you’re so inclined.) She’s a legend, and all of her books are very interesting reading. I own two I think. I’ve never prepared any recipe of hers that hasn’t been perfect – spot on. Nearly every recipe has a paragraph of explanation – who gave her the recipe, where she first ate it – what chef, friend, relative or neighbor prepared it – why it’s special or why she developed it. Lots of recipes contained things I don’t have in my pantry (almond paste, sweetened condensed milk, a lot of cream or milk, or half and half – I have a bit of those, but not enough). I eliminated dozens upon dozens of possible recipes that required a filling or icing. I wanted easy. A chocolate carrot cake intrigued me, but I don’t have enough carrots at the moment (yes, they’re on the next grocery list).

sour_cherry_choc_torte_closeup_cherries

Above: note the cherries kind of buried under the chocolate cake batter, touching the edges.

What I did have in my pantry was a jar of Trader Joe’s Morello (more or less sour) cherries. Perfect for this recipe. And Maida even mentioned that there is a natural marriage between chocolate and cherries. The cake was made with semisweet chocolate (had that), eggs (had the 3 needed), flour, sugar, almond flour (yes), butter, vanilla, almond extract. Yes, I had it all. The cake is made in a springform pan (a 9” one) and Maida wanted you to butter it and dust it with bread crumbs . . . I used almond flour instead.

sour_cherry_choc_torte_sideviewThere is flour in this recipe, so it’s not GF. The batter is made. The cherries are drained and blotted dry with paper towels (yes, I still have ample of those for now). Half the batter is poured into the prepared pan, then you carefully place the cherries all over the batter, even touching the pan side if needed, then the rest of the batter is poured on top and carefully spread. 50 minutes baking time  later it was done, then it cooled. After dinner last night I cut myself a slice, whipped up some cream with kirsch and had myself a slice. I think I’ll freeze at least half of it so I can bring out a piece now and then.

What’s GOOD: yum. The chocolate wasn’t overwhelming – you wouldn’t want it to be, so you could taste the cherries. Loved the moist cherries kind of hidden inside. And the whipped cream with kirsch? Oh yes. If you don’t have it, not to worry, but do serve with the whipped cream.

What’s NOT: nothing really, except you’ve got to have sour cherries (not dried type) on hand.

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

* Exported from MasterCook *

Sour Cherry Chocolate Torte

Recipe By: Maida Heatter’s Book of Great Chocolate Desserts
Serving Size: 10

24 ounces canned cherries — tart (sour) red cherries packed in water (it needs to yield: scant 2 cups)
6 ounces semisweet chocolate
1/2 cup almonds — ground very fine or use almond flour
1/8 cup almond flour — for dusting the pan
6 ounces unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup sugar
3 large eggs
2/3 cup all-purpose flour — scant
3/4 cup heavy cream
3 tablespoons confectioner’s sugar
1 tablespoon Kirsch

NOTE: Trader Joe’s Morello cherries packed in water (sweetened some) is a 24-ounce jar. It yielded about 2 1/4 cups of drained cherries.
1. Preheat oven to 350°F, butter a 9″ spring-form pan dust with ground almonds (or fine, dry unseasoned bread crumbs), shake out extra, set aside.
2. Drain cherries, then spread in a single layer on several thicknesses of paper towel, while you continue to prepare the torte. Measure out a scant 2 cups to add to the cake.
3. Melt chocolate in double boiler or microwave. Watch carefully, don’t allow any water to get in the chocolate or it will seize.
4. Cream the butter, add extracts and sugar, beat well; add eggs one at a time beating after each until mixed. On low, add chocolate, beat until mixed, add almonds (flour), then all-purpose flour, mixing just until incorporated.
5. Spread about half or a little more of the batter into the pan (it is thick, using an offset spatula helps) place cherries one at a time over batter in a single layer (they can touch the sides) then spoon and spread the remaining batter over the cherries. Going slow helps prevent pull up.
6. Bake cake 50 minutes – the cake will be dry and crusty on top and a toothpick will come out clean. Cool for 15 minutes on a rack, then remove springform side, let stand until almost cool (to serve warm this is about 30 minutes). Use a long pastry spatula to loosen cake from the cake bottom and slide off onto serving platter. Or cover cake with a rack and flip over, remove pan bottom – you may need to slip a thin spatula between the torte and pan bottom to loosen, cover cake with serving plate and flip back over.
7. Whip cream with sugar and kirsch and serve each slice with a large dollop of whipped cream.
Per Serving: 370 Calories; 19g Fat (44.4% calories from fat); 7g Protein; 47g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 46mg Sodium.

Posted in Soups, on March 15th, 2020.

creamy_reuben_soup

Just imagine all the best of a Reuben Sandwich combined into a soup.

Do you always fix a traditional Irish-American corned beef and cabbage dinner on March 17th? Not always for me, and less often since I’ve been a widow. You can’t buy a small corned beef for 1-2 meals. In this instance, though, I cooked a whole corned beef and used almost all of it to make a double portion of this soup. I was having a group of friends over to play Mexican Train and my co-hostess Holly brought part of the meal (salad and dessert) while I did a nice varied cheese tray and this soup. Oh, and also an Ina Garten Guinness wheat bread I baked (recipe up soon).

The original recipe came from Phillis Carey, although I didn’t attend the cooking class when it was prepared. She sent it out to her email list as a recipe of the week. I did make a few changes from the original: (1) I added some celery; (2) I thickened the soup with cornstarch because I thought it needed to have more heft; (3) I used a quite sour brand of sauerkraut, so I added a tetch of sugar which just took the edge off of that sour flavor, but  you’d never think there was sugar added (and I used monkfruit anyway); and (4) I added a little bit more cream. If you are watching carbs, you don’t have to thicken the soup – although you could take out some of the vegetables (not the corned beef) and whiz that up in the blender to provide a thicker consistency.

reuben_soup_simmeringAnd I also changed the way you make and serve the croutons – because I made a double batch of this and was serving a bunch of people, I didn’t want to put 8 bowls of soup in the oven. So, I toasted the croutons in the oven to begin with (drizzled with EVOO), then I kind of mounded them into 8 little crowns and sprinkled the grated Emmental cheese on top and put that into the oven to broil and get golden brown. So, when serving the soup, I scooped the soup into bowls, then used a spatula to take a crouton-cheese crown on top of each bowl of soup.crouton_crowns See photo below.

What I did forget to do was sprinkle the top with Italian parsley, but it made no-never-mind to the flavor. I did make the soup the day before serving, and no question, the overnight chill helped meld the flavors. As I write this, I’ve had leftovers twice now, for lunch, and oh-so-good.

What’s GOOD: oh, my, the flavor. Just like a corned beef and cabbage dinner with the Reuben element of sauerkraut and cheese. The croutons and cheese just put this soup over the top. This is a keeper.

What’s NOT: only that you need to prepare a corned beef – or buy thick slices from a deli counter in order to cut cubes. This soup is better made a day ahead.

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

* Exported from MasterCook *

Creamy Reuben Soup with Corned Beef, Sauerkraut and Rye Croutons

Recipe By: Adapted from a Phillis Carey recipe, 2020
Serving Size: 7

CROUTONS:
1 tablespoon EVOO
7 slices rye bread — crusts removed, cut into 1/2″ cubes
SOUP:
1 tablespoon EVOO
1 small onion — finely diced
1 carrot — peeled and finely chopped
1 stalk celery — finely chopped
1 clove garlic — minced
1 teaspoon caraway seeds
Freshly ground black pepper to taste
5 cups low-sodium chicken broth — reserving 2 cups (set aside)
1/2 pound corned beef brisket — sliced, cubed
8 fluid ounces sauerkraut
3/4 cup heavy whipping cream
5 1/2 tablespoons cornstarch
1/2 tablespoon sugar — or monkfruit sweetener
1/4 cup chopped parsley — plus more for garnish
Salt to taste (probably won’t need it)
6 ounces Gruyere cheese — grated or Emmental

NOTES: Ideally, make this the day before as the taste is enhanced with an overnight chill to meld flavors.
1. Preheat oven to 400°F. Spread rye bread cubes on rimmed baking sheet. Drizzle with EVOO then toss well to distribute oil. Bake for about 5-8 minutes until golden but not burned. Watch carefully. Remove and set aside.
2. In a large soup pot, heat EVOO over medium-low. Add onions and cook until softened, about 5 minutes. Add carrots, celery, garlic, caraway seed and pepper to the pot and cook, stirring often until softened, about 5 minutes. Add chicken broth and bring to a boil. Lower heat and simmer on low for 20 minutes.
3. Stir in corned beef, sauerkraut, and heavy cream; bring to a boil and then simmer for 5 minutes.
4. Combine the reserved, room temp chicken broth with cornstarch and mix well. Pour into soup pot and stir for several minutes until it comes to a simmer and soup thickens. Add sugar or alternative sweetener. Stir in parsley and add salt if needed – it probably won’t be needed. If soup is too salty adjust by adding small amounts of water and bring back to a boil.
4. Mound portions of croutons on baking sheet and top with grated cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Pour soup into bowls then carefully (using a spatula) place bubbling crouton crown on top of each bowl of hot soup. Sprinkle with more parsley if desired. Serve immediately.
Per Serving: 438 Calories; 29g Fat (55.3% calories from fat); 24g Protein; 29g Carbohydrate; 4g Dietary Fiber; 79mg Cholesterol; 604mg Sodium.

Posted in Veggies/sides, on March 12th, 2020.

indiv_potato_gratin

Goodness me, yummy deliciousness going on here – what’s there not to like about potatoes, cheese and cream?

A few weeks ago my friend Cherrie and I attended a class with Phillis Carey. She did a special menu aimed at Valentine’s Day. Beef wellingtons made individually (see in photo, top right) were demonstrated – I doubt I’ll ever make them. They were fabulous, but more work than I’d want to do. I’ll post the asparagus recipe in a few days.

These little gratins are relatively easy to make – you can even do them early in the day and keep refrigerated (unbaked) until about 30 minutes before baking. Yes, they’re rich. And cheesy. A mixture of Boursin herb/garlic cheese and cream compose the cream sauce – how easy is that? The potatoes need to be very thinly sliced (makes for quicker baking time) so don’t streamline on that part – or know it’ll take longer than 30-40 minutes to bake them until they are tender.

First you melt the cheese and cream together to make the cheesy sauce. The muffin tin or ramekin needs to be greased first. Potatoes are layered inside, half way, then cheese sprinkled on top, then more potatoes, with salt and pepper on both layers. Then more cheese, and the cream sauce poured over. Top with foil – dome it slightly so the foil doesn’t touch the cheese – and bake for 30-40 minutes, removing the foil half way through. Test them to make sure the potatoes are tender.

What’s GOOD: super comfort food. Rich. Altogether great taste. Can be made ahead the morning you need to serve them.

What’s NOT: only that it takes a little bit of time to make the layers, grate cheese, make the sauce, etc. Nothing hard, just a bit time consuming.

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

* Exported from MasterCook *

Individual Potato Gratins with Garlic-Herb Cheese

Recipe By: Adapted from a Phillis Carey cooking class recipe.
Serving Size: 4

nonstick spray
1/2 cup heavy cream
3 ounces Boursin cheese
2 medium russet potatoes — peeled, VERY thinly sliced
Salt and pepper to taste
1/2 cup Parmigiano-Reggiano cheese — or Romano, freshly grated

1. Preheat oven to 375°F.
2. Spray 4 muffin tins or ramekins with vegetable spray.
3. Heat heavy cream and Boursin cheese in small saucepan, stirring occasionally, over low heat until melted and mixture is smooth. Cool slightly.
4. Layer potato slices into muffin cups or ramekins, filling half way up sides. Season with salt and pepper and top with 1/2 tablespoon grated Parm in each one. Fill with remaining potatoes. Do not over-fill as it will spill during baking. Season again with salt and pepper and top with remaining cheese. Pour 2 tablespoons of cream mixture into each one.
5. Cover pan with foil, doming slightly so foil doesn’t touch the cheese. (Gratins may be made to this point early in the day, then refrigerated. Allow to sit out at room temp for 30 minutes before proceeding.) Bake gratins for 30-40 minutes, removing foil half way through baking time, to allow tops to brown. Test potatoes with sharp knife to make sure they’re tender. Invert onto warmed plate, then tip them back so the nice caramelized cheese is on top. Hearty eaters may want two of them.
Per Serving: 218 Calories; 20g Fat (80.5% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 157mg Sodium.

Posted in Pork, on March 8th, 2020.

pork_tender_apples_potato_gr_beans

Another winner of a sheetpan dinner.

For me, there’s nothing NOT to like about an easy sheetpan dinner. I love vegetables, and they can vary based on the season or what’s in your refrigerator. This one uses small potatoes and green beans to serve alongside a pork tenderloin. And the surprise? Apple chunks roasted along with the potatoes.

This recipe has one little tricky thing – you start off the oven at 500°F, and you preheat the sheet pan as the oven heats up to temperature. You remove it carefully – oh you do not want to burn your hand on a 500°F sheetpan! The first round of food is added and when you put the pan back in the oven, you reduce the temp to 450°F. And in this one, you do not use parchment paper – you want the pork will get some nice crusty caramelization which won’t happen if it’s put on parchment. The potatoes and apples are tossed with oil, thyme and rosemary and those are added to the sheetpan. At this point you need to watch the temp of the pork – it needs to come out of the oven at 140°F which takes about 11-13 minutes, depending on the size of the tenderloin. You take the tenderloin off the pan to rest, then add the green beans to the sheetpan and the whole pan goes back into the oven to roast and finish. Test the green beans to see if they’re done to your liking (it might need another minute or two past the recommended 10 minutes). If you don’t like crisp green beans, they’ll definitely need more time in the oven.

While the vegetables are finishing up, the pork tenderloin rests, covered loosely with foil. When everything is ready, remove the vegetables, then slice up the pork. Then you quickly add some chicken broth, butter and apple cider vinegar to the sheetpan and stir it around to dig up any tasty, crusty bits and pour that over everything.

What’s GOOD: the combo of flavors. Loved the thyme and rosemary (two of my favorite herbs). The apple addition is just genius! Like the crunchy green beans and the perfectly tender, medium-rare pork. And the bit of au jus you mix up at the end adds lovely flavor too.

What’s NOT: only that you do need to be in the kitchen, in and around that oven over the various baking times. The pan does go in and out a few times, but still, it’s all cooked on ONE pan!

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

* Exported from MasterCook *

Sheetpan Pork Tenderloin with Apples, Potatoes and Green Beans

Recipe By: From cooking class with Susan V, Feb. 2020
Serving Size: 4

1 pound pork tenderloin — trimmed
3 tablespoons olive oil — divided
1 1/2 tablespoons chopped fresh thyme — divided
1 1/2 tablespoons chopped fresh rosemary — divided
1 1/4 teaspoons kosher salt — divided
3/4 teaspoon black pepper — divided
12 ounces Yukon Gold potatoes — cut into 1-1/2″ chunks
2 apples — Gala, or other sweet apple, peeled, 1″ cubes
6 ounces haricots verts — trimmed (if using regular green beans, baking time will be longer)
AU JUS:
3 tablespoons low sodium chicken broth
3 tablespoons unsalted butter
1 1/2 tablespoons apple cider vinegar

1. Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
2. Rub pork with 1 tablespoon oil, 2 1/2 teaspoons thyme, 2 1/2 teaspoons rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Remove pan from oven; add pork, and return to oven. Immediately reduce oven temperature to 450°F. Bake pork 5 minutes.
3. Combine remaining 2 tablespoons oil, remaining 2 teaspoons thyme, remaining 2 teaspoons rosemary, 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, potatoes, and apple in a bowl; toss to coat.
4. Remove pan from oven; add potato/apple mixture to pan with pork. Bake at 450°F until a thermometer inserted in pork registers 140°F, 11 to 13 minutes. Remove pork from pan; place on a cutting board. Add green beans to pan with potato mixture. Bake at 450°F until potatoes are tender, about 10 minutes. Taste green beans to see if they’re to your liking.
5. Place vegetable mixture on a heated platter. Add remaining 1/4 teaspoon salt, stock, butter, and vinegar to hot pan. Scrape browned bits loose with a wooden spoon, and stir until butter is melted. Cut pork into 12 slices; arrange over vegetables. Drizzle stock mixture over pork.
Per Serving: 369 Calories; 15g Fat (37.5% calories from fat); 27g Protein; 30g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 685mg Sodium.

Posted in Desserts, on March 2nd, 2020.

sour_cream_walnut_brownies

Oh gosh, just make these, okay? So rich and chocolaty. So easy (mix in one bowl).

The other night I had eaten a very virtuous dinner. A very light dinner. And I just craved a little something sweet. All the chocolate chip cookies are gone (I took them to the desert and my friend Ann and I ate the two dozen or so I took out there). I scrounged in the freezer, thinking there might be something in there. Nope. I try not to keep ice cream in the freezer, because it beckons me too often to come have some. So there was simply nothing in the freezer to satisfy. So I opted to make something new. Brownies.

There are so many different textures of brownies out there – thick, thin, chewy, crunchy, even fudge-like ones, or the kind that have a shiny, crackled top. And then there are cake-type, like these. Do you have a favorite? These may be my new favs.

What was the greatest? They were mixed up, by hand, in one bowl. I did melt the butter and chocolate in a separate bowl in the microwave (and watched it very carefully so it wouldn’t boil), and I used a wooden spoon and a rubber spatula. But that was all it took. The pan needs a foil sling, so don’t overlook that part, and I sprayed the foil with EVOO. Eggs gave it nice lift, and the sour cream (only 1/3 cup) gave it tenderness. And it only contains 1/2 cup flour. What provides the dense chocolate flavor is the use of some bar chocolate (I used dark) and a hefty amount of Dutch-processed cocoa. Some brownie recipes use pecans. I prefer walnuts. Into a 325°F oven they went and 40 minutes later they were just barely cooked through. Because they’re such a tender cake-type, you definitely want to let them cool in the pan for awhile.

I did use monkfruit sweetener for half of the sugar amount called for. I couldn’t even tell there was any alternative sweetener in there. I do like the monkfruit type – has a very natural taste.

These could feed 9 hearty eaters, but I cut this into much smaller squares. The recipe does say 16, but you could easily get 18-20, I think. Don’t refrigerate them – just put them in a covered container. If you don’t eat them within 48 hours, freeze them, using parchment paper in between the layers so they won’t stick to each other.

What’s GOOD: love-loved the tender texture, cake-like, and intense chocolate flavor of these. A little serving gives you a big jolt of happiness.

What’s NOT: nary a thing that I can think of, unless you don’t like this type of tender brownie.

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

* Exported from MasterCook *

Sour Cream Walnut Brownies

Serving Size: 16 (or more)

3 ounces bittersweet chocolate — coarsely chopped
14 tablespoons unsalted butter
1/2 cup Dutch-process cocoa powder
1 1/4 cups sugar
3 large eggs
1/3 cup sour cream
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon salt
1 cup walnuts — coarsely chopped

NOTE: If you’re watching sugar intake, you may easily swap monkfruit sweetener for the sugar, or use half sugar and half monkfruit.
1. Preheat oven to 325°F. Line a 8-inch square pan with foil so that at least 2 inches hang over two opposite sides. Spray the foil with EVOO, or grease with butter.
2. Melt the chocolate and butter in a double boiler or use a microwave (but watch it carefully so it doesn’t boil). Stir occasionally until melted and smooth. Transfer to a medium bowl.
3. Using a wooden spoon, beat in cocoa powder and sugar until well blended. Beat in eggs, one at a time. Beat in sour cream and vanilla extract. Add flour and salt. Mix just until blended. Stir in walnuts.
4. Pour batter into prepared pan. Bake 40-45 minutes or until done. A toothpick inserted in the center should come out with a few moist crumbs attached. Cool for about 30 minutes in the pan on wire rack then use foil sling to remove them to the rack to cool completely. Will keep a few days at room temp, or freeze for longer storage. If freezing, use parchment paper to separate the layers so the brownies don’t stick, as they are very moist.
Per Serving: 272 Calories; 20g Fat (62.1% calories from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 37mg Sodium.

Posted in Fish, on February 26th, 2020.

halibut_sheetpan_nicoise_tapenade

Super easy dinner with loads of flavor.

I don’t know about you, but I love sheetpan dinners. They just simplify the dinner making. I’ve done dinner for guests using a sheetpan recipe – my favorite is still the  Chicken Thighs with Bacon and Sourdough Croutons. Some recipes roast several items for the same time period – not so with this one – you do have to start the potatoes ahead of time, then add other ingredients. But they’re all still done on the one sheetpan. And if you line the sheetpan with parchment or foil, you’ll have the simplest of cleanup ever.

This recipe uses small red or white (or a combination) potatoes. You want them to BE about 1” square or cut them into something close to that.  First the potatoes are tossed in EVOO, mustard, salt and pepper. Those are put out onto the parchment-lined baking sheet and roasted for about 20 minutes. That gives the potatoes a head start. The baby green beans (haricots verts) are tossed in the remaining oil mixture and go onto the baking sheet next. Those, along with the potatoes roast for 5 minutes, then you add the halibut that’s been topped with some ready-made jarred tapenade (olives). Another 12-15 minutes (depending on the thickness of the fish) and everything should be roasted-done.

Meanwhile you will have chopped up some baby tomatoes, cut a lemon into wedges and chopped some parsley. Serve the fish with the toasty potatoes, green beans, the lemon wedge and the garnish of chopped parsley. Done. Easy-peasy. You can substitute sweet potato for the white potatoes, and you could easily add a small amount of squash or eggplant to the pan. The recipe came from a class with Susan V, although I changed it just a little bit to make it simpler.

What’s GOOD: how easy this is. Dinner on one pan. The nip of briny olives on the fish – a really tasty touch – and the crispy green beans. Also loved the addition of the fresh tomatoes at the end. Altogether delicious.

What’s NOT: nothing really.

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

* Exported from MasterCook *

Roasted Sheetpan Halibut Nicoise with Olive Tapenade

Recipe By: Cooking class with Susan V, Feb. 2020
Serving Size: 4

1 1/2 pounds small potatoes — red, if possible, cut into 1″ chunks
8 ounces haricot verts
3 tablespoons EVOO
salt and pepper to taste
2 teaspoons Dijon mustard
HALIBUT:
1 1/2 pounds halibut fillets — cut into serving pieces
3 tablespoons olive tapenade — use ready-made
GARNISH:
lemon wedges
1 cup cherry tomatoes — or grape tomatoes, halved
2 tablespoons fresh parsley — chopped

1. Preheat oven to 375°.
2. In a bowl combine olive oil, salt, pepper and Dijon. Stir until well mixed. Add the potatoes and toss gently. There should be enough of the dressing left to use on the green beans.
3. Place potatoes on a parchment lined baking sheet and roast them in the heated oven for 20 minutes. Remove from oven. Meanwhile, toss the green beans with the dressing and add them to the sheetpan and bake for 5 more minutes.
3. Spread the tapenade on top of each halibut serving and add to the sheetpan. Roast fish and vegetables for 12-15 minutes, until fish flakes easily with a fork. Do NOT overbake the fish – start checking at 12 minutes.
4. Serve fish and vegetables with lemon wedges, fresh halved tomatoes and fresh chopped parsley on top.
Per Serving: 467 Calories; 17g Fat (33.7% calories from fat); 40g Protein; 37g Carbohydrate; 6g Dietary Fiber; 54mg Cholesterol; 238mg Sodium.

Posted in Travel, on February 20th, 2020.

chicken_sand_barn_kitchen

What makes this one different?

Last week I spent in Palm Desert, my annual one-week winter trip. The weather was just perfect (about 70 every day) and my friend Ann (from Coeur d’Alene, Idaho), flew down to spend the week with me. We stay at the home of a dear friend of mine who rarely goes there anymore, so I’m very grateful she lets us use the condo. It’s a cozy 2-bedroom overlooking a golf course with palm trees and Mallard ducks in the small lake. There’s a spouting stream of water just outside that provides lovely sound. We ate breakfast in every day, and I made a soup that fed us for two of the evenings. I take my beloved Nespresso machine out there, and in fact Ann has now become a convert to Nespresso and says she’s going to buy one for herself.

barn_kitchen_sparrows_lodgeAnyway, we visit with old friends of mine (from when my DH Dave and I owned a house there), and with a mutual friend Ann and I have too. We were wined and dined by all the friends. But one of the days we ventured toward Palm Springs (about a 30 minute drive from Palm Desert) and went to a kind of boutique hotel/restaurant. It had been written up in a magazine a few months ago. What a find. I’m so glad my GPS got us there, because you’d literally drive right by the entrance and never know it was there. It’s called the Sparrows Lodge. The property, legend has it, was the site of Elizabeth Montgomery’s first marriage, back in the day. It’s now been transformed into a small inn with 8-10 luxury cabin-like rooms with a beautiful, tranquil and wide open space between, where they’ve created a casual outdoor eating space. The restaurant is called the The Barn Kitchen.

In inquiring with our waiter about the menu, he recommended the chicken sandwich. I’m sure I probably gave him a mild wrinkled nose glance, but he said oh no, this is really a good sandwich, and that people from all over the valley (the Coachella Valley) go there just to have the chicken sandwich. That was good enough for both of us.

The picture at top doesn’t really do it justice. On that cut half you see facing the camera, there is really nice rustic white bread that’s been grill-toasted ever so slightly, there’s a layer of sliced avocado peeking out at the top, lettuce, slices of tomato, then the oh-so juicy chicken below that, AND some kind of a sauce or dressing. The waiter said it was Veganaise, not mayo. At first we thought there was mustard on the sandwich, because it had heat – nose tingling, sinus-clearing type. We thought mustard with horseradish? Maybe. Or else Veganaise with Sriracha in it. We couldn’t really TASTE mustard, so it may well have been the spicy Veganaise. Or perhaps they spread a bit of plain-old horseradish on it.

What I’m telling you is that the combination was perfection. I was trying to describe this sandwich to a friend yesterday . . . all I can say is that the chef has a deft hand at the balance of the lightly toasted bread, the layers of lettuce, the number and thickness of the tomatoes, and the sublime juicy, tender chicken, plus the sliced avocado made for a stunning sandwich. And then the elusive sinus-clearing dressing/sauce/condiment. Never thought I’d be writing up a post about a restaurant chicken sandwich, my friends.

The Barn Kitchen does take reservations. We went at 1:00 pm and enjoyed our leisurely lunch and were so stuffed we didn’t have any dinner that night. I’m back home now and my mouth is just watering thinking about that sandwich.

Posted in Soups, on February 14th, 2020.

chix_satay_noodle_soup

Full of flavor soup, for a cold winter’s night. Or day.

Every once in awhile I am able to attend a cooking class that’s not an hour or two away, where my friend Cherrie and I usually drive (to San Diego). Once a month Susan has a class in her home, half an hour away – she used to own a cookware store and still does classes to a small group of fans. This class was all about soup.

This recipe came from Rachel Ray, actually, and although it has a long list of ingredients, this soup is entirely easy to make as long as you have all the ingredients. It’s got lots of veggies in it (cabbage, bean sprouts, scallions – and next time I’m going to add celery) and the flavor comes from peanut butter, soy sauce, red curry paste, some thick tomato paste, chicken broth, and apple juice. You could use leftover chicken, but in this case Susan used a raw chicken breast that she thinly sliced and it cooked in a flash once it hit the hot pan. Literally, the soup comes together in minutes and you’re ready to serve it. You could add different pasta if you don’t have spaghetti. Susan highly recommends Skippy’s super chunky peanut butter (I saw it at Costco the other day, 2 big jars of it, way too much for my minimal cooking needs since I don’t eat peanut butter on much of anything). Susan said that brand got high marks in a peanut butter taste-test somewhere.

What’s GOOD: loved the full-flavored chunky aspect – lots of good things to chew on. Tons of flavor – umami for sure. Easy.

What’s NOT: nothing at all  unless you don’t like Asian-inspired soups.

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

* Exported from MasterCook *

Chicken Satay Noodle Soup

Recipe: From a class with Susan V, 1/2020
Serving Size: 4

1/2 pound spaghetti — broken into short lengths
2 tablespoons vegetable oil
3/4 pound chicken breast — thinly sliced
2 cloves garlic — finely chopped
3/4 cup peanut butter — (Skippy super chunky)
6 tablespoons soy sauce — or tamari
1/4 cup red curry paste — use less if you’re sensitive to heat
2 tablespoons tomato paste — low sodium, if possible
6 cups low-sodium chicken broth
1 piece fresh ginger — (1 inch) thinly sliced
1/2 head napa cabbage — or savoy cabbage, shredded
1/2 cup apple juice
1 cup bean sprouts
1/4 cup chopped peanuts
4 scallions — thinly sliced
1 tablespoon chopped cilantro
Lime wedges — for serving

1. Bring a large pot of water to boil, salt it, add the pasta and cook until al dente. Drain.
2. Meanwhile, in a soup pot, heat the oil over medium heat. Add the chicken and garlic and cook, stirring, until the chicken is opaque, about 5 minutes. Transfer to a plate. Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir. Increase the heat to medium-high and whisk in the chicken broth; add the ginger. Bring to a boil, then stir in the cabbage and cook until wilted, about 2 minutes. Return the chicken to the pot and stir in the apple juice.
3. Divide the pasta among 4 bowls. Ladle the soup over the pasta. Top with the bean sprouts, peanuts, scallions and cilantro. Serve with the lime wedges.
Per Serving: 843 Calories; 47g Fat (45.4% calories from fat); 56g Protein; 71g Carbohydrate; 7g Dietary Fiber; 44mg Cholesterol; 2803mg Sodium.

Related Posts Plugin for WordPress, Blogger...