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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 Salads, Vegetarian, on July 3rd, 2016.

mitsitam_wild_rice_salad1

This post is going “up” on July 3rd. Just before you might need a nice, different salad for the celebration of America’s 4th of July, Independence Day. Since we should be remembering our forefathers, and their sometimes friendliness to the native American people, this one is appropriate.

This recipe has been posted before, about 5 years ago. My D-I-L gave me a cookbook from the Mitsitam Café (at the Smithsonian Native American Museum), and when she and the family had visited the museum, they had lunch at the café, and ordered this wonderful salad. It’s so good and worth repeating. As I write this, I’m taking the salad to their house to celebrate Karen’s birthday, and this is the salad she requested. I think Powell remembered I’d made it before so he asked for a repeat. He’s doing duck as the main course.

I’ve updated my photos on the 2011 post (with the ones I took today) which highlight the freshness of the ingredients – the just slightly chewy wild rice, the crunchy carrots, toasted pine nuts and pumpkin seeds, and with no question, the watercress is the #2 star of the dish (wild rice, obviously, must be the #1 star). You do want to make the wild rice ahead – it needs to chill, and it is so easy to put this together about an hour before serving. Adding the dressing (apple cider vinegar, honey, canola oil + S&P) gives time to be absorbed into the rice (and maybe add a jot more dressing when you DO serve it).

mitsitam_wild_rice_saladIdeally, you’ll eat it all – in which case you can toss the watercress in with the salad. If you think you might have leftovers, either add the watercress on top (and maybe add a bit more half way through as people take salad) OR optionally, keep some watercress reserved, remove the watercress that got left in the salad (it gets withered and is not appetizing after a day or so if it’s been soaking in the dressing) and just add more watercress when you serve it the next time.

I’m a fanatic about watercress – I don’t like the “baby cress” they offer at some grocery stores these days – the one that’s in a root ball. It bears little or no resemblance to full-grown watercress that has that peppery bite to it. If that’s all you can find, well, use it I guess, or buy arugula instead. It’s not the same, but it does have that peppery bite that I’d be looking for in this recipe.

It’s a very pretty salad to look at. It’s healthy (although there IS an oil/vinegar dressing on it), hearty, and could serve as a vegetarian entrée as well. Throw some quinoa in there and you’d for sure have ample protein – or maybe a can of rinsed and drained garbanzo beans. Not authentic to the recipe, but I think it would be tasty in it.

What’s GOOD: I love wild rice (it’s not really a rice, but a wild grain) and it contains good-for-you stuff. The crunchiness of the salad is part of what appeals to me – the dressing is fairly innocuous, but it is a good foil for the carb aspect of the salad. There are some chopped green onions plus a few dried cranberries (think Pilgrims) in there too, and I just love-love the watercress. If watercress wasn’t so expensive (I had to buy 5 bunches at $1.29 each) I’d reverse the order of things and make the wild rice the #2 item here. Either way, though, this salad is delicious. It’s a beautiful looking salad too. Don’t overcook the wild rice – it’s not very nice when it’s “popped” as it does when it’s overly cooked – I started watching it at 40 minutes and it was done to my liking at 45 minutes.

What’s NOT: the only thing I’d say is the washing and prepping of the watercress. It took me about 30 minutes to wash, then pinch the young leaf bunches off the watercress stems (bigger watercress stems are almost woody and certainly not very tasty). But then, I was making this to serve 18 people. If you only bought 1-2 bunches it wouldn’t be so formidable a task. Do plan ahead – make the rice the day before if at all possible. Otherwise, everything about it is pretty easy. I rinsed and picked the watercress the day before and rolled all those tender leaves in tea towels to get all the moisture out.

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

* Exported from MasterCook *

Wild Rice Salad with Watercress

Recipe By: From Mitsitam Cafe Cookbook (Smithsonian National Museum of the American Indian)
Serving Size: 8

VINAIGRETTE:
6 tablespoons apple cider vinegar
1/4 cup honey
3/4 cup canola oil Salt and pepper to taste
SALAD:
6 cups vegetable stock
1 1/2 cups wild rice
1 whole carrot — chopped or in matchsticks
3 tablespoons dried cranberries — chopped (or use golden raisins)
1 whole plum tomatoes — chopped
5 whole green onions — diced
1/2 cup pine nuts — toasted
1/4 cup pumpkin seeds — roasted
3 bunches watercress

NOTES: The nutrition info assumes you’ll use all the dressing; you don’t – you’ll use about 3/4 of it.
1. Combine vinaigrette, cover and refrigerate for one hour (dressing will keep for 10 days).
2. Combine wild rice and vegetable stock in a medium saucepan. Bring to a boil and reduce to simmer for 40-50 minutes, or until cooked through. Start checking at 40 minutes, and do NOT overcook the wild rice. Drain and spread the rice out onto a large baking sheet to dry.
3. Scrape rice into a large bowl, add carrots, cranberries, tomato, green onions and nuts. Add about half the vinaigrette, toss together and refrigerate for an hour. Taste for seasonings (it likely will need more salt) and add more dressing if it appears to be dry.
4. Place watercress on individual plates and top with wild rice mixture. If you have leftovers, remove all of the watercress as it turns icky if it’s kept past the first serving. Alternately you can place the salad in a large bowl and toss it all together and either serve it buffet style or place the tossed salad on individual plates.
Per Serving (not accurate): 535 Calories; 29g Fat (48.0% calories from fat); 13g Protein; 59g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 1234mg Sodium.

Posted in Uncategorized, on June 30th, 2016.

spoon_tomatoes

 

My friend Darlene grows wonderful tomatoes every summer. She shared a little batch of these tiny guys. Aren’t they beautiful? They taste like sugar!

Posted in Appetizers, Desserts, Veggies/sides, on June 29th, 2016.

moms_pear_pie

It’s been decades since I made this pie. And it’s SO easy to prepare (well, IF you have frozen pie crusts standing by). You can buy Bosc pears year ‘round now, so anytime could be pear pie season.

A few weeks ago I made an astounding pear cobbler I wrote up about just a few days ago. I don’t exactly post my recipes in order as I make them, but that pear cobbler made me think about a recipe I hadn’t made for decades, my Mom’s pear pie. I had to go hunting for the recipe – it was in my little orange binder that I used when I first began to have enough recipes to save. Some of the recipes in there are in my mother’s handwriting, though this one was not – my mom must have kind of dictated it to me. It’s hardly a recipe, so I had to write it a bit better for posting here.

The pear cobbler is long gone – I served it to a group and it all disappeared except for one serving that’s in my freezer. But it certainly did resonate in my palate, telling me to eat more pears. Then, in the interim I either read or heard from somewhere that when you’re baking pears, the best ones to use are Bosc. Well, it was too late; I’d already bought 4 Bartlett pears with the thought that I’d make this pear pie. I also bought a package of 2 Marie Callender’s pie crust shells (frozen). I know they’re good; good enough for this pie, for sure. I don’t bake pies very often – always because making the crust is just such a nuisance. That will forever be changed now that Marie’s pie shells are available. Whoopee! I have a number of pies I’d like to make, some that date back to the 60s that I’ve never bothered to include here on my blog. I’d also like to update two pies that are old favorites.

crust_with_raw_pearsSo, this pie. I don’t know the history of it, other than I know it was my mother’s mother’s recipe. My grandmother’s name was Isis, and she was a very good baker. She and my grandfather lived all their lives on a farm in the central valley here in California – in Stanislaus (pronounced STAN-is-law) County, near Modesto. My grandmother cooked 3 meals a day for the entirety of their marriage, I imagine. There were years when there was almost no money (my mother went to junior college, then worked and HAD to send money home to her parents because they might have lost the farm altogether). She had 2 older brothers and 2 sisters, and I expect they may have sent money home too if they had extra during those skim depression years. I have a number of recipes from my grandmother Isis. I recently bought some apricots, thinking I’d make an old time recipe for an apricot cobbler. That recipe might have belonged to my great aunt. Not sure.

Anyway, this pear pie is just so easy to make. I had 4 Bartlett pears (use Bosc if you have them) and after peeling them I just sliced them directly into the frozen pie crust. See photo above. They were quite juicy – maybe too juicy. Then I mixed up the “filling,” which was merely sugar, a little bit of flour, an egg and a jot of vanilla. That was stirred up and topping_pear_piedrizzled all over the top of the pears. See photo at right. I used a spatula to kind of help the topping/filling to cover most of the pears. Then I dotted the top with butter and into a hot oven it went for about 10 minutes. Then the temp was turned down to 325° and baked for another 35-45 minutes, until the filling was golden brown and set.

Letting it cool was essential, and it held onto the heat for quite a while. My mother almost always served this with whipped cream, but you could also use vanilla ice cream. I intended to sprinkle the top of the pears with cardamom, but forgot in my rush to get the topping on the pears. I did use almond flavoring rather than vanilla, however.

Photo here shows the pie with butter dotting the top, ready to go into the oven. pear_pie_ready2bakeI thought this might have been a Betty Crocker recipe, but no. I just searched for it and this is nothing like any of Betty’s pear pies. I’d guess it’s a depression-era recipe because it calls for no other ingredients like sour cream or even any spices. The sugar mixes with the egg and the presumption is that any of the juices from the pears will firm up with the flour added into the filling/topping. The eggy mixture does slip down between the layers of pears and surrounds the pears.

I enjoyed 2 slices, then gave the rest of it to my neighbors, who have 2 little girls with hungry appetites. Both girls do swimming and water polo – the mom is a full time “bus” driver for the girls.

What’s GOOD: if you’re looking for straight-forward pear taste, this is it. Nothing else, really, to distract your taste buds – pears, sugar, a little flour, an egg, flavoring and butter dotting the top. That’s all there is to it. It’s very juicy – if you use Bosc they may not be quite so much so. I actually liked it plain with no topping at all.

What’s NOT: really nothing – it’s easy to make if you have already made pie  shells, or will buy frozen ones. It took about 10-15 minutes to put it all together and stick it in the oven.

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

* Exported from MasterCook *

Mom’s Pear Pie

Recipe By: My Mother’s recipe, handed down from her mother.
Serving Size: 8

1 pie crust (9 inch) — unbaked
4 whole pears — Bosc, preferably
3/4 cup sugar
4 tablespoons all-purpose flour
1 large egg
1 teaspoon vanilla extract — or almond extract
1 1/2 tablespoons unsalted butter

1. Preheat oven to 450°F.
2. Peel the pears (if using Bartlett it’s not necessary to peel, but it will look nicer if you do), quarter, core and slice the pears into the pie shell. The pears should gently mound the pie shell (they shrink during baking).
3 In a small bowl combine the sugar and flour, mix well with a fork. Crack the egg into the middle, add the flavoring (almond or vanilla extract) and mix well. Using a spoon or fork, dab the mixture all over the top of the pears. There may be a couple of spots where pears aren’t covered, but do your best. Using a spatula, gently try to spread it over all the filling.
4 Cut tiny pieces of the butter and sprinkle over the filling.
5 Place the pie on a metal baking sheet and bake for 10 minutes. Then reduce heat to 325° and continue to bake for another 30-45 minutes or until the top is golden and the filling looks set. Cool. Serve warm or at room temp with sweetened whipped cream or vanilla ice cream. If desired, add a tiny jot of almond extract to the whipped cream instead of vanilla. You can also sprinkle the top of the pears with about 1/2 tsp. of ground cardamom (not in my mother’s recipe).
Per Serving: 266 Calories; 9g Fat (30.4% calories from fat); 3g Protein; 45g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 155mg Sodium.

Posted in Desserts, on June 25th, 2016.

pear_cobbler_hazelnut_biscuits

Cobblers don’t always look sensational, but don’t let the appearance fool you. This is one fabulous, must-make-this kind of homey, comforting dessert. Get ye to the store for some pears and do it!

So, even though I promised myself I wouldn’t buy any more cookbooks, last year I succumbed to a fruit dessert one called Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber. I think cobblers are just about my favorite dessert, so to have a cookbook that’s all about such desserts, well, I just couldn’t NOT buy it. I’ve posted two other recipes from this book already, a Peach, Blackberry & Almond Crisp, and a Stone Fruit Tea Cake made with peaches. The crisp was my favorite of the two, but now with this one, I’m not so sure.

My mother used to make a pear pie, a creamy filling (sour cream, I think) with fresh pears. I loved that pie. I should make it – I just don’t make many pies. Any day I’d prefer a cobbler or a crisp. I’m a sucker for ordering one at restaurants if they have it on a menu. But to tell you the truth, I think I’ve been disappointed with every one I’ve ever ordered out. They never use enough fruit. And, without fail, they make them too sweet for me. Anybody else noticed that? Some had good-enough toppings, but restaurants are in the business of making money, so they may cut corners (using a pre-made streusel, for instance, or just plopping a piece of flaky dough on top). But when you make it yourself, you know what goes into it and it’s made with love! Of course.

pears_sugaredI’d purchased a bag of 12 pears at Costco. What was I thinking? Oh my goodness. And yet, I needed to make a dessert for a gathering at my house, and it called for 10 large pears. Bingo! They’d ripened on my kitchen counter for a few days (and I lost one that had gotten bruised, I think). The day I needed this dessert the pears were to perfect ripeness. Yippee. That’s one of the problems with cooking/baking with pears – you can’t predict when they’ll be at their peak, because they’re almost never ripe in the bins at the grocery store. I used 11 pears – but I don’t think you’d want to use any less than 10 – pears wilt/sink/flatten when baked since they’re filled with some water/juice.

So, first you cut up the pears and combine them quickly in a bowl with brown sugar, cornstarch and spices. Don’t go off to talk on the phone – you don’t want the pears to turn brown . . . then they were turned into a large greased baking dish (9×13). Do use ceramic or glass, not metal. Then you mix up the biscuits.

What can I tell you – oh gosh, these biscuits are divine. First you whiz up some toasted and skinned hazelnuts (along with sugar, flour, baking powder and salt) in the food processor until it’s a fairly fine meal. I used the processor to add the butter (the recipe says to use your fingertips or a pastry blender) but I took the lazy way out. Just don’t over-process it once you add the butter. The dough was crumbly and even though the recipe indicates such, I added another tablespoon of cream so it would barely come together. It’s really a very dry looking biscuit. Then you roll it out to a rectangle, cut it into 10 square shapes. Those are slightly overlapped (that’s what the “shingled” means in the recipe title) in the baking dish. The biscuits do completely fill the baking dish with only a tiny bit of fruit peeking out around the edges. See photo. pear_cobbler_biscuits_unbaked

So there, at left is the photo of the cobbler before it was baked. The biscuits are brushed on the tops with a tablespoon of heavy cream. You could add a sprinkling of crystallized sugar on top if you’d like that look. It’s baked (partly with foil on top) and is done in about 55 minutes at which time the biscuits are gloriously golden brown and the filling is bubbling around all the edges. You remove the baking dish to cool, but serving this warm is just about heaven-sent.

pear_cobber_bakedThe book’s author says this is best eaten the day it’s made – but if you absolutely must have some left overs, have it for breakfast, she says. Okay, I did that. It’s not overly sweet, so with a bit of half and half poured over it, oh gosh, it was delicious for my breakfast. If you do have any of it left over, leave it out at room temp (in other words, do NOT refrigerate it) and just cover it with a tea towel. You can also bake this some hours ahead, reheat it in a 300°F oven for about 15-20 minutes. There at right is a photo of the baked cobbler, all golden brown. My mouth is watering since I made this a couple of weeks ago and it was completely gone the next day – I gave some to friends and kept ONE serving which is now in my freezer. Although you have biscuits for 10, when I put it out for people to serve themselves, nobody took a whole biscuit – so you could make the biscuits smaller, or just know that it will likely serve more than 10 people.

What’s GOOD: everything about this cobbler is good. Absolutely everything – the pears, the bubbling sauce, the hazelnuts in the biscuits, the texture of the biscuits. Oh my. It’s a keeper. Do save this recipe, my friends, and make it soon. If you use Bartlett pears, you don’t have to peel them, by the way.

What’s NOT: only that she says it’s not good to keep it past the day it’s made. I thought it was pretty darned good the next day, but that’s what’s in the recipe. Just so you know. Make a half a recipe in an 8×8 pan if you don’t want enough to serve 10-12.

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

* Exported from MasterCook *

Pear Cobbler with Shingled Hazelnut Biscuits

Recipe By: Rustic Fruit Desserts by Cory Schreiber and Julie Richardson
Serving Size: 10-12

1 tablespoon unsalted butter — to grease the baking dish
PEAR FILLING:
2/3 cup light brown sugar — packed
3 tablespoons cornstarch
1/2 teaspoon sea salt
1/2 teaspoon ground cardamom
10 large pears — ripe, but firm (see notes)
HAZELNUT BISCUITS:
2 cups all-purpose flour
1 cup hazelnuts — toasted and skinned
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon sea salt
6 ounces unsalted butter — cold, cut into small cubes
1/2 cup heavy cream
1 tablespoon heavy cream — to glaze the top of the biscuits

NOTES: All pears require peeling, unless they’re Barlett. If your pears are small, use more. The pears reduce at least a third during baking.
1. Preheat oven to 375°F and position a rack in the lower third of the oven. Grease a 9×13 baking dish (not metal pan) with the butter and set aside.
2. FILLING: Rub brown sugar, cornstarch, salt and cardamom together in a large bowl (pressing any lumps).
3. Peel, core and slice the pears (or you may cut the pears into small chunks) into the sugar bowl and add the lemon juice. Stir periodically as you prepare the pears so the flesh doesn’t turn brown. Pour the fruit into the prepared baking dish, scraping out all the juices.
4. BISCUITS: Combine flour, hazelnuts, sugar, baking powder and salt in the bowl of a food processor and pulse until the nuts are finely chopped. Then add the butter and pulse until the butter is the size of peas, then transfer to a bowl. (Alternately, you can chop the hazelnuts by hand and combine with the dry ingredients, then use your fingertips or a pastry blender to cut in the butter until the size of peas.) Pour in the cream and stir just until the dry ingredients are moistened. (I had to add another tablespoon of cream to the dry mixture in order to get it to come together.) The dough may be crumbly and appear very dry, but it will come together.
5. Turn the dough out onto a lightly floured work surface and gently press the dough together to form a rectangle, then roll out in a rectangle measuring 8 x 15″, adding more flour to the board as necessary to keep the dough from sticking. Cut the rectangle in half lengthwise, each measuring 4″ x 15″, then cut each long piece into 5 rectangles (to equal 10 altogether). Just slightly overlap the biscuits on top of the pear mixture in a shingled pattern. The biscuits should completely fill the 9×13 pan. Brush the tops with the 1 T. of heavy cream.
6. Cover the dish with foil and bake in the lower third of the oven for 20 minutes. Remove foil and bake an additional 35 minutes, or until the biscuits are golden and the filling is bubbling all around the edges. Serve warm with vanilla ice cream, whipped cream, or just unadorned.
7. STORAGE: This cobbler is best eaten the day it’s made, but leftovers can be covered with a tea towel to be eaten the next day. Reheat in a 300°F oven until warmed through.
Per Serving: 430 Calories; 25g Fat (49.6% calories from fat); 5g Protein; 52g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 306mg Sodium.

Posted in Appetizers, Veggies/sides, on June 21st, 2016.

roasted_carrots_platter

Can I just say, this was one of the best-est dishes I’ve eaten of late. I feel like I’d like to devour that entire platter. What is it? Multi-colored carrots roasted, then tossed with a unique kind of dressing that contains raisins, hazelnuts and thyme. It’s serve with Greek yogurt and sumac flecked pita chips (at left on the platter).

Some weeks ago I attended a cooking class where this was prepared. I took pictures, but they didn’t come out all that well, so lo, and behold, another blogger, Adde of thisishowicook.com made this lovely dish and kindly has let me share HER photo she took when she made it. I’ll be making this sometime soon, then I’ll take my own photos. Thanks, Adde.

This masterpiece isn’t hard. But it does take a bit of time to do – the carrots need to be prepped (easy) then tossed with oil and spices and they’re roasted for about 30 minutes. Also not hard, but then you want to make the pita chips slathered with some oil and peppered with sumac and baked/toasted in the oven for 12-15 minutes. Then, the mixture you eventually toss with the carrots must be prepped – raisins, nuts, thyme, sumac cooked in a bit of butter. Once the carrots are done, you toss them with this raisin mixture and you platter them. Now, I think Adde did it according to the original Sunset recipe – yogurt on the bottom, then the carrots and pita chips. Our instructor put the carrots down first, then plopped Greek yogurt on top. Your choice as to how you do it.

spiced_carrots_yogurt_pitaWhat I will tell you for sure – this dish is off the charts. The carrots become soft and succulent and take on such a lovely sweetness from the caramelization going on during the roasting. The combo of raisins and hazelnuts is brilliant – I’d never have put those two together, nor combine them with carrots! Then you complement them with the yogurt and pita chips. Oh yum.

This can be served as an appetizer, using the sumac pita chips as your scoop, but it would be best to have small plates and forks as the carrots might be a bit difficult to eat. Or, in the class I attended, the chef served it as a side dish with chicken, which was also very lovely.

What’s GOOD: Oh my gosh. I just couldn’t get enough of this – probably it’s the sugar/sweet taste of the carrots, but complemented by the raisins and hazelnuts just makes this dish unctuous.

What’s NOT: well, you can’t throw this together in 30 minutes – it takes a bit longer. Hopefully you have hazelnuts on hand, and Greek yogurt AND the sumac. And pita bread rounds and multi-colored carrots. For me, this will require a special trip to the grocery store to make sure I have everything.

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

* Exported from MasterCook *

Roasted Carrot Platter

Recipe By: Sunset Magazine, 12/2014
Serving Size: 8

5 tablespoons olive oil — divided
1 teaspoon kosher salt — divided
2 1/2 teaspoons ground sumac — divided
4 pita bread rounds — 6″ across
Zest of 1/2 lemon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound carrots — medium sized, peeled and sliced diagonally 1/4″ thick and 2 to 3″ long
2 tablespoons butter
1/4 cup golden raisins
1/2 cup hazelnuts — very coarsely chopped roasted
1 teaspoon fresh thyme leaves — divided (fresh)
1 1/2 cups Greek yogurt, full-fat
1 tablespoon flat-leaf parsley — coarsely chopped

NOTES: Buy the multi-colored carrots if you can find them – they make for a beautiful platter.
1. Preheat oven to 350°. In a medium bowl, combine 3 tbsp. oil, 1/4 tsp. salt, and 1 tsp. sumac. Cut pitas in half and split them horizontally. Brush all over with sumac oil. Stack, cut into 4 wedges, and arrange on 2 rimmed baking sheets.
2. Bake pita chips, turning once, until deep golden and crisp, 12 to 15 minutes. Let cool.
3. Increase oven to 450°. In bowl used for pita oil, combine 1/2 tsp. salt, 1 tsp. sumac, the lemon zest, coriander, cumin, and remaining 2 tbsp. oil. Add carrots; toss to coat. Spread evenly on 1 rimmed baking sheet. Roast carrots, stirring once, until browned at edges, 15 to 18 minutes. Let cool.
4. Cook butter in a medium frying pan over medium-low heat, stirring occasionally, until browned, 5 to 8 minutes. All at once, add raisins, hazelnuts, 1/2 tsp. thyme, and remaining 1/2 tsp. sumac. Cook, stirring, until raisins puff, 45 to 60 seconds. Let cool.
5. In a bowl, combine yogurt, 1/4 tsp. salt, and remaining 1/2 tsp. thyme.
6. Spread yogurt on a platter. In another bowl, toss carrots with nut mixture and parsley. Spoon over yogurt and serve with chips. Add more salt to taste. Or, alternately, spread the carrots on the platter and then spoon the yogurt on top, sprinkling a little zaatar on top, and surrounding the edges with the zaatar pita chips you’ve made.
Make ahead: Through step 5, up to 5 hours; chill yogurt and carrots separately. Bring carrots to room temperature, about 1 1/4 hours, before continuing.
Per Serving: 332 Calories; 21g Fat (56.1% calories from fat); 6g Protein; 30g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 568mg Sodium.

Posted in Appetizers, on June 17th, 2016.

roasted_chickpeas_zatar

Oh, I want to just reach right into that picture and grab a small handful. Don’t you? They look oiled and maybe even mushy, but trust me, they’re crispy and just tossed with a tiny bit of oil and all the spices just before serving.

A few weeks ago I went to a cooking class – with a French chef – although she made a dinner of what she called Mediterranean food. Mostly I’d say the dinner was Moroccan. She cooked with a lot of zaatar, sumac, baharat and a tiny bit of fennel pollen. And one dish that was accented with apple cider molasses, which I’d never even heard of before. You’ll have the recipes eventually. All except for the pilaf she made, which was okay, but I think my own recipe, for Mujadara is better. Mujadara is a Lebanese version of pilaf. Hers was called a lentil pilaf with baharat (an herb & spice mix) and then she sprinkled some very pricey fennel pollen on top. I don’t think I got any on my portion – at least I couldn’t see any.

So, back to these chickpeas. Start off with 2 cans of garbanzos (chickpeas), drained, rinsed, and then you must let them rest and dry for an hour or so on paper towels – to DRY. Then the beans are spread out onto rimmed baking sheets lined with parchment – don’t crowd them – you’ll need at least 2 trays to do this right. They they’re roasted for quite awhile. If you’re using both trays in one oven then switch them back and forth and front to back so they all get dried and toasty. It takes about 35-45 minutes depending on your oven. Taste one now and then – you don’t want to to taste like corn nuts – that’s too much baking. But you definitely want them crispy all the way through. I’ll try this on convection bake and see how they do. Definitely don’t let them burn – that would be a total waste of them! Once they’re finally done, you need to remove a few of the skins that will have fallen off – you don’t want to serve those. The roasted beans are then tossed with a tablespoon or two or three of extra virgin olive oil and some Zaatar.

zaatar_componentsNow then, the Zaatar. I think I’ve posted a recipe for it before, but I can’t find it, if I did. At this class we got Caroline’s recipe for it, which is in the recipe below. It’s a combination of sumac, dried thyme, dried marjoram, dried oregano, roasted sesame seeds and salt.

You can see the parts of the mixture at left – Caroline made a big batch of it because she used it in several dishes. You can buy already-prepared Zaatar (also written as za’atar and zatar). Penzey’s has it, and at some better markets you’ll likely find it. You DO need sumac, though, and that’s not exactly something everyone has. In the photo, the sumac (the red stuff) is the largest component. You may find some zaatar without sumac, but I truly don’t think it would be authentic. Sumac has a kind of lemony taste – tart – but altogether delicious. It’s used in lots of Mediterranean cooking, but mostly from the southern side, like Syria, Morocco and Egypt. I’d guess sumac bushes must grow profusely in that climate.

The recipe below makes more than you’ll need for this appetizer – you can halve the recipe, or just use the rest of it for something else within a few months. You can prepare the zaatar a few days ahead of time.

What’s GOOD: loved the crunchy texture and the combo of the zaatar on them. They’re addicting, just so you know . . .

What’s NOT: nothing other than you’ll need to source the zaatar somewhere or make your own, in which case you’ll need sumac. Don’t try to make this without the sumac.

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Roasted Chickpeas with Zaatar

Recipe By: From a cooking class with Caroline C., Califrench Cuisine
Serving Size: 6

28 ounces chickpeas, canned — rinsed and drained
2 tablespoons extra virgin olive oil
3 tablespoons Zaatar — (see recipe below)
1/2 teaspoon salt — plus a little
ZAATAR:
1/4 cup sumac
2 tablespoons dried thyme
1 tablespoon sesame seeds, roasted
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 teaspoon sea salt

NOTES: The Zaatar recipe makes more than you’ll need for this recipe – make half a recipe if you don’t think you’ll use it for other things.
1. Spread rinsed and drained chickpeas on paper towels to dry for at least an hour.
2. Preheat oven to 400F. Line a rimmed baking sheet with parchment paper and place the chickpeas on the pan.
3. Bake in the center of the oven for about 45-50 minutes, stirring and rotating them every 10 minutes. Taste a chickpea to see if it’s drying enough. If they’re crunchy, they’re done, but they should be crunchy all the way through. Do not over bake, however. Taste as you go.
4. Remove from oven and remove any loose skins that have broken loose during roasting.
5. Place hot chickpeas in a bowl and drizzle with the oil, Zaatar and salt. Serve hot or warm.
Per Serving: 197 Calories; 6g Fat (27.1% calories from fat); 7g Protein; 30g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 575mg Sodium.

Posted in Appetizers, on June 13th, 2016.

edamame_hummus

Healthy, but you’d never know it. Rich and creamy. Slightly green because edamame are green. No dairy in it at all – just oil and seasonings. Divine.

A few weeks ago I spent Mother’s Day with son Powell (and family) at his wife’s sister Janice’s home. They did a fabulous full-on Indian dinner catered by a great restaurant here in my neck of the woods called The Royal Khyber. Janice’s husband, though English by birth, is Indian and he’s on a first name basis with all of the staff and owners at the restaurant. When we go there we usually just tell Julian to order for us. He always orders lamb vindaloo (one of his favorites). I was particularly enamored with the ground lamb appetizer skewers. Am not sure what they were called, but they were tender, juicy and fabulous. I ate some of everything.

Janice had made this hummus with edamame which she served with a variety of fresh vegetables for dipping. She said she’d tried several similar recipes and finally settled on this one – I think it may have come from the food network, though I’m not sure. In any case, I really, really liked it, so asked Janice for the recipe, which she kindly sent.

I made this in the late morning and had that little plate full for my lunch, though I didn’t quite finish all the hummus in that bowl. I have heaps left for another day. I particularly liked it with the Persian cucumber slices, and with the more tender interior of the celery hearts. The last few bags of celery I’ve purchased have been particularly chewy and stringy. I buy organic celery because the stuff contains so much water and I want it to be non-influenced by pesticides, etc. I had to de-string several of the outer stalks and even then they were tough. Throw that bag out except for the very center.

The hummus – well, just to recap – usually it’s made with garbanzo beans – and it would be yellow. This, made with edamame was made from cooked and frozen beans (Trader Joe’s), merely defrosted and plopped into the blender along with all the other ingredients and whizzed up. I added more oil and water, and more salt and lemon juice, so I added those notes to the recipe below. I didn’t exactly measure the edamame – I think the 12 ounce bag contained about 2 cups, so I used most of it. A half a pound of cooked edamame is about 1 1/2 cups, exactly what was needed for this recipe.

I’m sure that tomorrow it will taste better once the flavors have melded together. It was so refreshing and filling. Amazingly filling, I thought. It probably would freeze okay too, just in case you need to do that. This is a really great recipe and it makes me feel good to know that I ate a very healthy lunch today. Thanks, Janice!!

What’s GOOD: the flavor, first and foremost. Very clean, tasty, creamy and filling. I particularly liked it with the cucumbers, but any veggies would be fine, even cauliflower. I don’t know about broccoli, but maybe. Carrots for sure, and celery. It might even be good in a sandwich with some lettuce, tomato and sliced mild, white cheese. It might ooze, however, just so you know.

What’s NOT: nothing I can think of – easy to make, healthy for sure. It makes a lot, so reduce the quantity if you are feeding a small group or your small family. Am sure it will keep for a several days.

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

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Edamame Hummus

Recipe By: From a family member, Janice G
Serving Size: 10

1 1/2 cups edamame — (green soy beans), 1/2 pound = approx 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon lemon zest — freshly grated
3 tablespoons lemon juice — or more if needed
1 clove garlic — smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil — or more if needed
1 tablespoon flat-leaf parsley — chopped fresh
2 teaspoons flat-leaf parsley — for garnishing the serving bowl
Suggested serving: Sliced cucumbers, celery, carrot sticks and olives

1. If the edamame is raw, cook it in boiling water for about 4 minutes.
2. In a blender combine the tahini, lemon zest and juice, garlic, salt, parsley, spices and the edamame.
3. Drizzle in the oil and continue to blend until it’s the consistency you prefer. Add more water or oil and/or lemon juice to taste. The mixture should be soft, not overly thick. Taste for seasonings [mine needed more lemon juice, salt and oil].
4. Sprinkle with more parsley when serving with vegetables of your choice.
Per Serving: 117 Calories; 9g Fat (66.6% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 151mg Sodium.

Posted in Lamb, on June 9th, 2016.

quick_easy_lamb_moussaka

Do you happen to have a package of ground lamb in the freezer? Here’s a quick and easy dinner if you’ve also got some zucchini and cottage cheese. Oh, did I lose you there at cottage cheese? You’ll never know, hardly, that there’s cottage cheese in the topping. I promise.

If you’ve ever had moussaka, made the long, laborious way (making a sauce and with a lamb stew kind of thing, plus eggplant), then you know the deliciousness of it (and it’s a lot of work). It’s kind of like Moussaka is to Greece as lasagna is to Italy. They’re similar, although lasagna has pasta in it. This dish has almost no carbs, just meat, vegetables and cheese and dairy.  The limited carbs come from the cottage cheese (some), the yogurt or sour cream (some) and the tomato sauce (which is pure carbs because tomatoes are a fruit), though there’s only an 8-ounce can of the sauce in the whole casserole.

The other day I was looking up a recipe I did for my blog when it was brand-spanking new in 2007. And I started off the first paragraph talking about the dish being a casserole. And then (9 years ago) I swear the word casserole, in food circles, was an anathema. As if it was something bad that only your ancient great grandmother would make. I’m glad to see that casseroles are making a comeback – in fact I bought a cookbook a few years ago all about new-fangled casseroles.

zucchini_layer_moussakaThis casserole is a revision of a recipe I posted here, years ago also – Easy Ground Beef Moussaka. It’s a winner of a quick recipe, and one that I’ve made dozens of times over the years. You briefly cook the zucchini and put it in the bottom of a 9×9 baking dish, then you cook meat with onion, garlic and spices, then add in some canned tomato sauce. That goes on top of the zucchini. Then you make the super-easy topping (cottage cheese, yogurt or sour cream, egg, Feta, and Parmesan) and it’s spread on top with another sprinkling of Parm on the very top.

meat_cheesy_layer_moussakaSo THIS RECIPE, I just revised it a bit by using ground LAMB. The zucchini is the same (see picture above), the filling is the same (although I added in some different herbs and spices – I added some dried mint to the meat mixture which is different) and the topping is identical (see the uncooked dish at right). I should have invited somebody to come for dinner, because it made plenty for about 5 people, I think. A salad on the side and maybe some bread is all you’d need for a complete meal. I didn’t make a salad or have bread – the serving of this dish was ample for my dinner.

easy_moussaka_bakedThere at left is the dish just out of the oven. I actually turned on the broiler element for about 3 minutes to get those nice crusty bits on top. But the topping is all composed of dairy and a little bit of cheese, so you don’t want to overdo the broiling.

The dish comes together in about 30 minutes, I guess, maybe a little bit more, and it bakes for 30 minutes, so you could have it on the table in about an hour.

The lamb I had was not very lamb-y tasting. Why is that? I think it was Colorado lamb, not New Zealand. I don’t know if there is a difference. But the casserole was just wonderful anyway. Maybe it’s because I grew up on casseroles. My mother used to make them frequently. The original recipe for this came from one of my mother and dad’s friends, so it’s a old-old recipe.

What’s GOOD: well, I like casseroles to begin with. This is an easy one-baking-pan dish, though you will dirty up a couple of pans doing the prep for this. I love the combo of the ground meat layer, the zucchini and then the Feta-salty-creamy topping with the melted Parmesan on top. It’s comfort food, I’m sure. And I liked this one made with lamb rather than ground beef.

What’s NOT: if you don’t like lamb, well, you won’t like this. Most people like Feta. And I promise, even if you’re a cottage cheese hater, I doubt  you’d notice. You can barely see the curds of cottage cheese in the topping, but it’s blended in with crumbles of Feta and you could easily think that’s what you were eating.

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

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Easy Ground Lamb Moussaka

Recipe By: one of my own, old recipes, revised
Serving Size: 8

2 tablespoons olive oil
3 large zucchini — cut into 1/4″ coins
LAMB LAYER:
2 tablespoons olive oil
1 large onion — finely chopped
2 large cloves garlic — minced
1 pound ground lamb
1 tablespoon oregano — Greek if available (don’t use Mexican)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon dried mint flakes
1/2 teaspoon salt — or to taste
8 ounces tomato sauce
2 tablespoons red wine
Salt and pepper to taste
CHEESE LAYER:
1 1/2 cups cottage cheese — use full fat
1/2 cup Greek yogurt, full-fat — or sour cream
1 large egg
1/4 cup Feta cheese, crumbled
1/4 cup Parmigiano-Reggiano cheese — grated
1/4 cup Parmigiano-Reggiano cheese — for sprinkling on top of casserole

1. Preheat oven to 350°F.
2. In a large skillet heat the olive oil, then add the finely chopped onion. Simmer for 4-6 minutes until the onion is wilted. Add the garlic and stir for about a minute. Scoop the onion mixture out and set aside.
3. To the same skillet add the ground lamb (usually there is sufficient fat – add a jot of oil if it’s particularly lean) and break up as it cooks through. Spoon out any fat and discard. When all the pink is gone, add the onion mixture back in, then the seasonings, tomato sauce and red wine. Bring to a boil, reduce heat and simmer for about 10 minutes. Stir in salt and pepper to taste.
4. Meanwhile, in another skillet, heat olive oil. If the zucchini is really large, cut each one in half lengthwise and then slice. Add to skillet and cook over medium heat until the zucchini has taken on some golden color, stirring occasionally. Do not cook the zucchini through as it will cook further during the baking. When it’s cooked enough, pour the zucchini into 9×9 square baking dish (ceramic or glass).
5. Pour the lamb mixture over the top of the zucchini and spread out, completely covering the zucchini.
6. In a medium bowl combine the cottage cheese, yogurt, Feta, egg and one portion of the grated cheese. Stir vigorously until the egg has completely disappeared in the mixture. Carefully pour this mixture over the meat mixture, trying to get it all the way to the edges – but without picking up any of the meat. Use an offset spatula if you have one.
7. Sprinkle the remaining cheese on top and bake for 30 minutes, or until the top of the dish is golden brown. You may use a broiler at the last if you’d prefer, but watch it carefully as it will burn quickly.
8. Allow to cool at least 5 minutes, then serve portions, trying to keep the square portion intact. Serve with a green salad and bread on the side.
9. As it sits, the zucchini lets loose of some of its water, so If you have leftovers, try to drain off that liquid so the casserole isn’t water-logged. Reheat in a low oven for about 20 minutes, or heat individual servings in the microwave, but cover it as it will spatter.
Per Serving: 314 Calories; 23g Fat (65.8% calories from fat); 18g Protein; 9g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 533mg Sodium.

Posted in Soups, on June 5th, 2016.

cheesy_cauliflower_soup

If you’ve never made cauliflower soup, maybe this will entice you to try it. The recipe came from Pioneer Woman, on one of her recent shows. I think she suggested it be served with a toasted cheese sandwich, or maybe that’s what I thought about as I was making it. But no, I didn’t make a sandwich, as much as I would have liked to!

After watching Ree Drummond make this soup, I immediately bought a fresh cauliflower and then something came up and I didn’t end up making the soup that day. Or the next. Or the next. But a week later the cauliflower was still in perfect condition so I made the soup – it makes a LOT – and froze about 5 single portions and still have two containers in my frig to have this coming week.

The soup does dirty-up two pans – one for the soup and one for the cream sauce. I considered just thickening the soup in the big pot with the cauliflower, but there IS a reason you don’t do that – milk doesn’t like to be boiled – it separates. So, you prepare a cream sauce that’s on the thin side, but still it is a thickened base, and it gets poured into the already cooked and pureed soup and at that point the soup is done. You simmer it for just a very few minutes – not enough time for the milk to separate.

cauliflower_cajun_seasoningBacon features in this recipe – chopped up and rendered, then reserved to be sprinkled on top when it’s served. That’s what’s visible, barely, in the middle of the soup bowl in the photo. There’s onion in there too. The cauliflower is chunked up – you don’t have to be meticulous about it – you could cut it up if you’d like, rather than bothering with florets. Most of it gets pureed anyway, so the shape doesn’t really matter here. Cajun seasoning is needed – in fact I think the soup would be a tad bland without it – I used Slap Ya Mama brand. Now I can buy the seasoning at my grocery stores, but back a few years ago it wasn’t available in the West, so my friend Joan bought some when she visited family in Texas. See photo at right.

It may be hard to see, but I liberally sprinkled the seasoning all over the raw cauliflower – you could just as easily add it into the cooking pot – I don’t think it matters. If you don’t have Cajun seasoning, you can use this recipe from the Food Network – it’s a combo of a bunch of herbs and spices. Just don’t make a lot of it unless you plan to use it up – I’ll never use up that can before the flavors are shot – you just use a bit more once the mixture is 6-8 months old. That’s what I did here. I know I used more than 1/2 teaspoon, but use your own judgment. There was some heat in the soup, but not very much – just enough that you knew it was there!

As for the pureeing – Ree likes chunky soup, so she uses an immersion blender, but only whizzes it a little bit so it leaves plenty of texture. I mostly pureed it but left just a little bit of texture. You can also pour it all into a blender – it will take several batches as this makes about 15-16 cups of soup. The cream sauce is made and poured into the simmering soup, then you add the Jack cheese, parsley and sour cream and cook briefly – just enough to heat it through and it’s done. Ready to be scooped into a serving bowl with the bacon, more cheese and parsley added on top. As always, the soup is enhanced if you make it, cool it and chill it overnight. When reheating it, be gentle – don’t let it boil.

What’s GOOD: What can I say about cauliflower soup?  It’s not going to knock your socks off, but it’s delicious. Creamy, and even though it has a bit of half and half in it, it’s not all that unhealthy – 24 grams of fat in an ample serving. I had it for dinner, nothing else with it, just the soup. It was very satisfying and the bacon hits a nice note of texture and saltiness. It’s not overly thick, but it does have some little bit of texture to it. Altogether good soup.

What’s NOT: nothing, really – you do dirty two pans – that’s about the only down side I can think of!

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

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Cheesy Cauliflower Soup

Recipe By: Ree Drummond, 2016
Serving Size: 10

4 thin slices bacon — cut into small bits
1 white onion — finely diced
1 head cauliflower — broken into pieces or chopped
1/2 teaspoon Cajun spice — or more to taste
Kosher salt and freshly ground black pepper
8 cups low-sodium chicken broth — (2 quarts)
4 tablespoons butter — (1/2 stick)
1/4 cup all-purpose flour
2 cups whole milk
1 cup half and half
1/4 cup sour cream
3 cups Monterey Jack cheese — grated, plus more for serving
2 tablespoons minced fresh parsley — plus more for serving

1. In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
2. Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
3. Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don’t fill too full.)
4. In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
5. Pour the white sauce into the soup. Turn the heat to medium high and bring back to a simmer for just 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
6. Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.
Per Serving: 298 Calories; 24g Fat (63.8% calories from fat); 21g Protein; 9g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 352mg Sodium.

Posted in movies, on June 4th, 2016.

The Man Who Knew Infinity (film).jpg

This might just be the first time I’ve ever written a blog piece about a movie. And I suspect that this one won’t be around all that long as it may not appeal to many. Hence I’m telling you you just have to see this movie.

It’s a biography about a real-life man, Srinivasa Ramanujan, born in southern India in 1887, who had a gift of math, theorums, formulas, but had very little training. Dev Patel (what a fabulous actor he is) plays the part. Here’s just one small part of the body of his work.

During his short life, Ramanujan independently compiled nearly 3,900 results (mostly identities and equations). Nearly all his claims have now been proven correct, although some were already known. His original and highly unconventional results, such as the Ramanujan prime and the Ramanujan theta function, have inspired a vast amount of further research. The Ramanujan Journal, an international publication, was launched to publish work in all areas of mathematics influenced by his work. (from Wikipedia)

Finally, Ramanujan is invited to go to Trinity College (part of Britain’s prestigious Cambridge University) to study. He thinks he’s there to get his works published, but soon he has to confront the staid, old-school professors who insist he must do the “proofs” (remember that from algebra?) to prove his formulas. He’s snubbed because of his cultural differences, and he’s not treated very well. Jeremy Irons plays his mentor at Trinity and he’s a curmudgeon. Ramanujan doesn’t understand him and vice-versa, yet they develop a relationship anyway.

G.H. Hardy (Jeremy Irons) was considered a math genius himself and he went out on a limb to invite Ramanujan to England. I think both of these men deserve an Oscar. At the end of the movie there are a few short lines that explain what happened later on – one of them is that Ramunajan’s theories are still in use NOW to work on black holes. Imagine!

I don’t want to give away the story. I cried at the end – you may do so also. Just won’t you please, go see this movie.

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