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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Cookies, on May 17th, 2024.

Oh so good, peanut butter cookies but with added chopped peanuts.

Some weeks ago my friend Linda T visited me at the desert, and she’s always so sweet to bring something along. These cookies, this time. We ate several of them over the weekend, and I stuck the remainder of them in the freezer. As I’m writing this, last weekend my daughter Sara and her husband John were at the desert house and she found those cookies in the freezer and told me today they just plain disappeared. All gone. I loved them, and so did they.

The recipe comes from America’s Test Kitchen, although Linda altered the recipe just slightly, by adding more chopped peanuts in the finished cookie dough. She thought they needed more. These were just right, IMHO. These aren’t like the traditional peanut butter cookies that are lighter colored and more sandy in texture. These are chewy and crunchy all at the same time, and certainly peanut-buttery.

Just so you know, the finished cookies are fragile – They were in perfect condition when Linda arrived, but as they sat on the counter for a day, and the bag got moved, a couple of them broke apart. So, when freezing them (which I did) lay the bag flat with no cookies bending.

What’s GOOD; these are certainly strong on peanut and peanut butter flavor. Very chewy and crunchy. Not the typical sandy-style peanut butter cookie you may be used to. A keeper.

What’s NOT: nothing that Linda said to me – she followed the recipe to a T except for the addition of more chopped peanuts.

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

* Exported from MasterCook *

Chewy Peanut and Peanut Butter Cookies

Recipe: Adapted from America’s Test Kitchen
Servings: 24

1 1/2 cups all-purpose flour — (71/2 ounces/213 grams)
1 teaspoon baking soda
1/2 teaspoon table salt — be careful, peanut butter is often salty and cookies may not need additional salt
1 1/2 cups dark brown sugar — packed
1 cup creamy peanut butter — do not substitute crunchy peanut butter
2 large eggs
4 tablespoons unsalted butter — melted and cooled
2 tablespoons honey
1 teaspoon vanilla extract
1 cup dry roasted peanuts — unsalted, finely chopped

Note: To ensure that the cookies have the proper texture, use a traditional creamy peanut butter in this recipe; do not substitute crunchy or natural peanut butter. The recipe was developed with Skippy Creamy Peanut Butter. For the best results, be sure to weigh the flour, sugar, and peanut butter. You can substitute light brown sugar for dark, but your cookies will be lighter in color.
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two 18 by 13-inch rimmed baking sheets with parchment paper. Whisk flour, baking soda, and salt together in medium bowl.
2. In large bowl, whisk sugar, peanut butter, eggs, melted butter, honey, and vanilla until smooth. Add flour mixture and stir with rubber spatula until soft, homogeneous dough forms. Stir in peanuts until evenly distributed.
3. Working with 2 tablespoons dough at a time (or using #30 portion scoop), roll dough into balls and evenly space on prepared sheets (12 dough balls per sheet). Using your fingers, gently flatten dough balls until 2 inches in diameter.
4. Bake cookies, 1 sheet at a time, until edges are just set and just beginning to brown, 10 to 12 minutes, rotating sheet after 6 minutes. Let cookies cool on sheet for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely before serving. Cookies are fragile even after cooled.
Per Serving: 148 Calories; 5g Fat (29.9% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 149mg Sodium; 16g Total Sugars; trace Vitamin D; 21mg Calcium; 1mg Iron; 77mg Potassium; 17mg Phosphorus.

Posted in Appetizers, Vegetarian, on May 10th, 2024.

Nostalgia here. I used to make these over and over again, back in the 60s and 70s. Do you remember them too?

A few weeks ago two friends of mine and I hosted a luncheon for a group of 10 of us ladies, a fundraiser that the guests all paid money to attend. We decided to do a dip into the past, the 50s and 60s. You’re going to see a few recipes from this event in coming weeks. This appetizer, a salad, and an entree too. Lois made some meatballs (I forgot to take a picture or I’d post that recipe too) cooked in chili sauce and grape jelly (remember those variations?). Linda made the lime Jell-O salad which I just loved, almost identical to the one I used to make. We also made my mother’s crisp apple pudding with whipped cream, which harkens back to the 1930s I would guess, but I grew up with having it in the 50s.

These little cocktail appetizers are not hard to make, though you do have to mix up the dough, flatten a teaspoon or so of it to enclose a pimiento-stuffed olive, chill them in the frig for an hour or so, then bake them. When I made them years ago I’d double the recipe and once baked I’d freeze them on a cookie sheet, then pile them into a freezer container, all ready for some dinner party when I’d pull them out and re-bake them.

The recipe I had differed a little from Lois’s recipe here, but they tasted much the same, so I’m using hers except for the addition of paprika to the dough. At the time (the 60s), these were quite the “thing,” and because some people didn’t like fussing with a dough, they were very special. Truly, they’re not difficult to make, and you’ll hear raves from your guests. They can be served hot or at room temp.

What’s GOOD: the contrast of the cheese dough and the astringency of the stuffed olive are a good balance. Cheesy, briny all in one. These are a winner and here we are 60+ years later, making them again, and they’re still just as good as in the 1960s. Great to freeze and have on hand.

What’s NOT: only that you do have to “fuss” a bit with the dough, flattening it out to encircle the olive. You don’t want olive juice in there either or the dough won’t seal well.

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

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Olive-Filled Cheese Balls

Recipe: An old 1960s recipe from my friend Lois
Servings: 20 (two per person)

2 cups sharp cheddar cheese — grated
1 1/4 cups all-purpose flour
1/8 teaspoon paprika
1/2 cup butter — melted
40 green olives — stuffed with pimiento, jarred, drained

1. Mix cheese, paprika and flour together. Add melted butter and mix thoroughly. If dough seems dry, mix with your hands – the warmth of your hands will help bring the dough together.
2. Meanwhile, place olives on a few paper towels to drain and kind of dry. You don’t want a wet olive or the dough won’t seal correctly.
3. Mold a teaspoon of dough around an olive, shaping it into a ball. Place about 2″ apart on an ungreased baking sheet. Cover and chill for about an hour.
4. Preheat oven to 400°F. Bake olives for about 15-16 minutes. They do not need to get brown around the edges. Allow to cool a few minutes before serving. Or cool to room temperature and serve. You can freeze the balls, once they’ve been baked and cooled, and reheat from a frozen state for 15 minutes at 400°F.
Per Serving: 174 Calories; 13g Fat (69.5% calories from fat); 7g Protein; 7g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 273mg Sodium; trace Total Sugars; trace Vitamin D; 174mg Calcium; trace Iron; 30mg Potassium; 119mg Phosphorus.

Posted in Lamb, Miscellaneous, on May 3rd, 2024.

This was Easter dinner – lovely, tasty leg of lamb with Vivian Howard’s Herbdacious spread, on the lamb and on the side.

It’s been some months ago that I wrote up a post about a meatloaf using Vivian Howard’s little back-pocket wonder, and also all about the mixture itself: Herbdacious. If you skipped by it then, you might want to reconsider. All of mine was gone (the 2 cups I made a few months ago), so made a new batch. It comes together easily – mostly it’s herbs with some EVOO. It keeps in the frig for several months. Down below I’ve given you a revised recipe of it, making just ONE cup, not two. Personally, I’d make two cups, but if you’re not sure about it, use this smaller version.

Meanwhile, I had purchased a tiny boneless leg of lamb (at Trader Joe’s). I think it weighed about 1 3/4 pounds, maybe less. My friend Linda joined me at the desert for the weekend and we cooked quite a bit. We made a salmon dish one night, shrimp dish another and then this lamb. You do need to know – providing you’ve already made the Herbdacious – this recipe is cinchy easy. Just mix up the yogurt-based marinade, slather it on the meat, let it rest in the frig overnight and roast for a little over an hour. Linda and I are both watching carbs, so we had a little bit of a roasted sweet potato, and some fresh asparagus along with it.

The leftovers: I sliced it thinly and made half sandwiches with it on some lovely soft bread. I used a bit of the Herbdacious on the bread, along with mayo, and on another I added some of the Tomato Jam I have from the batch I made a couple of months ago. That was just wonderful on the sandwich, along with some lettuce and sliced tomato.

There on the right is a recent picture of me. That was taken a few weeks ago at the Annenberg Estate in the desert.

What’s GOOD: Oh goodness, this lamb was delicious. Just wonderful. I’d definitely make this again on whatever size leg of lamb I had. I don’t think it would be good to barbecue this – don’t know what the yogurt/herbdacious would do – i.e., not sure how the barbecue smoke part would taste absorbed into that herbdacious topping. But roasted in the oven, it was divine. And the sandwiches from the leftovers were something to write home about.

What’s NOT: only that you have to start this the day before. And you must have some of the Herbdacious mixture to make it.

Leg of Lamb: printer-friendly PDF and MasterCook file (click link to open recipe)
Herbdacious one cup: printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Leg of Lamb – with Herbdacious

Recipe: Vivian Howard, This Will Make It Taste Good
Servings: 4

1/8 cup Greek yogurt, full fat — [or nonfat]
1/8 cup Herbdacious
1 3/4 pounds leg of lamb — boneless
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. The day before, whisk together yogurt and herbdacious. Rub lamb with Salt & Pepper, then the herb yogurt mixture. Place in plastic bag and marinate up to 12 hours.
2. Remove lamb from frig an hour before cooking. Preheat oven to 350°F.
3. Place lamb, fat cap up, on baking sheet fitted with a wire rack.
4. Roast on middle rack for 1 hour to an hour and 15 minutes, or until internal temp is 130°F. Remove from oven and let rest for 10 minutes, loosely covered with foil. Slice and serve with additional Herbdacious on the side.
Per Serving: 446 Calories; 39g Fat (69.3% calories from fat); 38g Protein; 1g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 411mg Sodium; 1g Total Sugars; trace Vitamin D; 40mg Calcium; 3mg Iron; 521mg Potassium; 361mg Phosphorus.

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* Exported from MasterCook *

Herbdacious – ONE cup

Recipe: Vivian Howard, This Will Make It Taste Good
Servings: 6

1 head garlic — peeled
1/3 cup EVOO
1/2 cup fresh basil — packed
1/8 cup fresh parsley — packed
1/8 cup fresh dill — packed – or mint, chervil or cilantro
1/8 cup green onions — roughly chopped, green parts only
1/4 cup Parmigiano-Reggiano cheese — grated (use a Microplane)
1 1/2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3/4 teaspoon kosher salt

NOTES: How to use it: mix with mayo for a BLT, slather on corn on the cob, drizzle on bean soup, grilled or sauteed veggies, over a baked potato, add to guacamole or avocado toast, dot on a tomato or watermelon salad with creamy cheese, slather on bread with cheese for garlic bread, as a green base for pizza, to dress pasta or grain salads, deviled eggs or egg salad, toss with stale bread to make croutons.
1. In a small saucepan, bring the garlic cloves and olive oil up to a simmer over very low heat. If it begins to sizzle and boil, pull it off the heat and allow it to cool slightly before you return it to the hot eye of the stove. The idea is to slowly poach the garlic in the oil rather than fry it. This could take as long as 20 minutes if you keep the heat extremely moderate. When the garlic is done, it will be soft and just slightly browned.
2. This garlic confit plus its oil are kitchen heroes in their own right and can be used anywhere you want mellow garlic notes. You could stop this recipe right here and save those little garlic bombs in the fridge for a month, as long as they are submerged in oil. Pureed, the cloves are especially useful as a means to thicken and add flavor to sauces.
3. But you don’t get to herbdacious by calling it quits early. Once the garlic confit is completely cool, put it and all the remaining ingredients in the most powerful blender you have and let it rip until the mixture is smooth and green. Store herbdacious in a sealed container in your fridge for up to 2 weeks or in your freezer for up to 3 months.
Per Serving: 3 Calories; trace Fat (9.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 291mg Sodium; trace Total Sugars; 0mcg Vitamin D; 9mg Calcium; trace Iron; 25mg Potassium; 4mg Phosphorus.

Posted in Appetizers, on April 26th, 2024.

Really tasty stuff. It’s like that ubiquitous onion dip from a box, but made yourself and it tastes like it’s on onion steroids.

Having been invited to an 80th birthday party for Peter, my friend Kathy’s husband, I asked what could I bring? Kathy said, oh, you always make such good appetizers. Okay, will do. This dip stood out from my untried recipes. It came from Sunset magazine –  they call it just “spring onion dip,” but I’ve added the word shallot because those little bulbs are a significant part of the ingredients. Their recipe has you buy fried shallots. Having never seen them (or maybe I’ve just not noticed) I made my own, although they’re really just caramelized, not fried crispy exactly.

The recipe also calls for Kewpie mayo. I wrote up a post last year about that, for Japanese egg salad sandwiches. I’m now noticing Kewpie in my regular grocery stores. If you don’t have it, I truly don’t think it would matter if you used regular mayo (just don’t use Miracle Whip as it’s sweetened). Kewpie uses only egg yolks (not whole eggs) and it uses rice vinegar, so it has a bit of a different tanginess.

Depending on the size of the shallots you buy, you want just 1/2 cup of finished “fried” shallots, so for me that was about 5 of them. They need to be cooked, then cooled before they’re added to the dip mixture. For the dip you combine mayo, sour cream and a bunch of flavorings, then the shallots are added. When I made it, it was way too salty (for me, anyway) so I’ve reduced the amount of salt in the recipe below. Taste it to make sure – add more to suit your palate. The recipe calls for buttermilk to thin the dip if needed. I didn’t think it was needed.

Note that there is a substantial amount of green onions needed, and chives, so make sure you buy enough.

If you’re a potato chip aficionado, then you’ll appreciate that the recipe indicated to serve with Ruffles brand chips. That’s what you see in the photo above.

The dip was really delicious. VERY onion-y, or shallot-y, whatever  you want to call it. I made a double recipe and left the rest of it with my friend Kathy, along with the beloved Ruffles chips, which she said was their favorite brand anyway. As mentioned, the original recipe had more salt, so I thought it was overly salted, yet everyone ate it and no one else noticed. I do recall that the box-mixed onion dip was also very salty, so perhaps the recipe developer was trying to mimic that brand.

What’s GOOD; really tasty onion flavor. The shallots add a good umami taste, but it’s not distinguishable from the other onion flavors. I’d make it again, for sure. So much better than the box mix type.

What’s NOT: nothing, really, unless you hate to peel, chop and sauté shallots since there are a few in the recipe. Otherwise it’s just a matter of a bunch of chopping, mincing and stirring.

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

* Exported from MasterCook *

Spring Onion Shallot Dip

Recipe: Adapted slightly from Sunset Mag
Servings: 8 (or more if you have other appetizers you’re serving)

5 whole shallots — about 1/2 cup, peeled sliced and chopped
2 tablespoons unsalted butter
3/4 cup Kewpie mayonnaise — or regular mayo
1 3/4 cups sour cream
2 large garlic cloves — microplaned or minced
1/4 teaspoon Dijon mustard
1 teaspoon kosher salt — or more to taste
1 tablespoon onion powder — don’t use onion salt
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3/4 cup green onion — thinly sliced
1/3 cup fresh chives — thinly sliced (about one package)
1/4 cup buttermilk — may not be needed
salt and lemon juice to taste
1 large bag potato chips — Ruffles preferred

1. In a small skillet melt butter and add the sliced, chopped shallots. Cook over medium to med-low as shallots begin to brown, about 15 minutes. Do not let them burn. Set aside to cool.
2. In a medium bowl, combine mayonnaise, sour cream, garlic, mustard, salt, onion powder, lemon zest, lemon juice, green onions, chives. Lastly add the shallots. If the mixture seems thick, add buttermilk by the tablespoon until it’s your desired consistency (I didn’t add any).
3. Whisk everything together until thoroughly combined. Season to taste with salt and lemon juice. Allow to chill for several hours to meld flavors. Serve with your favorite potato chips Ruffles are recommended.
Per Serving: 289 Calories (and yes that includes the potato chips); 28g Fat (89.7% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 472mg Sodium; 3g Total Sugars; trace Vitamin D; 67mg Calcium; trace Iron; 123mg Potassium; 51mg Phosphorus.

Posted in Fish, on April 19th, 2024.

Really simple preparation – make the glaze ahead if you have time, then brush on top. 

Found an old-old recipe from the 1990s, from Cooking Light that I’d never made. So good. Pretty easy, although you do have to boil down the sauce to make a glaze. You start with a can of Kern’s apricot nectar. Add in some freshly grated ginger, 2 cinnamon sticks, a jot of soy sauce (I used low sodium). Simmer that for about 20 minutes at a fairly rapid bubble and it reduces way down. The recipe indicated you’d end up with 3/4 cup. I think I ended up with more like 1/2 cup, but it was relatively thick. Kind of like thinned out jam. Once it’s done you strain out the cinnamon sticks and the ginger pulp and it’s ready to use. Then I added about a teaspoon of toasted sesame oil.

I used a silicone brush to slather the glaze on the salmon (placed on a parchment lined sheetpan). I roasted the salmon in a 400°F oven (I also added some oiled broccoli and cauliflower florets to the sheet pan – see in the rear of the photo). It took about 13-14 minutes, I’d say. Using an instant read thermometer was crucial here. I swear once salmon reaches 110° internal temperature it zooms to 125° in no time at all. My friend Linda told me recently that salmon should never be cooked to more than 125° which is lower than for most fish. Oh gosh, it was perfect. So moist.

Once out of the oven I brushed on some more of the glaze. Then I added some fresh herbs I had on hand and served it immediately. Definitely a keeper of a recipe.

What’s GOOD: so tender, delicious with the apricot flavored glaze on top. You could easily make more of this sauce to have it on hand in the freezer. Or it would be good on chicken too. The 12-ounce can of apricot nectar make enough for 4 servings. I had a guest, so made enough for two, and the rest of the sauce went into the freezer for another day.

What’s NOT: only that you need to have some Kern’s apricot nectar on hand. And fresh ginger.

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

* Exported from MasterCook *

Roasted Salmon with Apricot Ginger Glaze

Recipe: Adapted from Cooking Light, June 1998
Servings: 4

2 tablespoons low-sodium soy sauce
1 tablespoon fresh ginger — peeled, grated
2 cinnamon sticks — (3-inch)
12 ounces apricot nectar — Kern’s
1 pound salmon steaks — cut into portions
1 teaspoon sesame oil — toasted type
Garnish with chopped Italian parsley, chives and sliced green onions

1. Combine the first 4 ingredients in a saucepan, and bring to a boil. Reduce heat, and simmer mixture until reduced to 1/2 cup (about 20 minutes). Strain the apricot mixture through a sieve over a bowl, and discard solids. Add the sesame oil to the apricot mixture and stir to combine.
2. Preheat oven to 400°F. Line with parchment paper. If desired, add broccoli and cauliflower florets to the sheet pan to round out the dinner. Toss vegetables with oil, salt and pepper. Brush fish with about half of the apricot mixture. Roast salmon for 12-14 minutes. Use an instant read thermometer to assure you don’t cook the fish higher than 125°. Remove from oven and brush more apricot glaze on the fish. Sprinkle with fresh herbs. Serve immediately.
Per Serving: 202 Calories; 6g Fat (26.2% calories from fat); 24g Protein; 13g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 319mg Sodium; 11g Total Sugars; 0mcg Vitamin D; 37mg Calcium; 1mg Iron; 581mg Potassium; 339mg Phosphorus.

Posted in Pork, Veggies/sides, on April 12th, 2024.

Such a quick meal but really delicious. 

Funny story. I was out running an errand and had a hankering for an In-N-Out burger. Glanced at my phone to see exactly where it was (I was out in the desert and knew I’d seen one in La Quinta). Thought I knew where . . . nope . . wasn’t where I thought it was. Should have stopped and done a search on my phone or the car GPS, but didn’t. Decided to just go back home and find something to make. I had cabbage. I had onion. I had one of those u-ring-shaped packages of smoked sausage. There it was. Lunch. But I added a bunch of other stuff too.

First I sauteed some onion and celery in a bit of olive oil, then added garlic powder, some herbs, then a few cups of chopped up cabbage. Poured in about 1/2 cup of white wine that was languishing in the refrigerator. Use vermouth if you don’t have any regular drinking wine. Dissolved some Dijon in the wine, stirred, added Italian seasoning, the smoked sausage cut up in diagonal coins, then at the last, added a bit of butter.

What I realized was how EASY this meal was to make. It couldn’t have taken me more than 20 minutes to throw it together. I could have added some carrots, which I had, or broccoli, but I wanted the typical German style with the sausage, cabbage and onions. The butter was the icing on the cake, so to speak. I could taste it, which gave the dish a lovely silkiness. You could probably use a bit less butter if you want to. This makes enough for two. I had the second portion the next day for lunch and enjoyed it every bit as much as I did the first time. If I’d wanted to be decadent I’d have served it with a side of creamy mashed potatoes. I had this dish in Germany a couple of times, and it was outstanding. That would add a lot of calories, but the flavors are really good.

What’s GOOD: loved the combo of flavors – the sausage, the slight crunch of the cabbage. The butter added a smooth finish. The herbs were super, and the wine added some nice flavor too. I’m absolutely buying another ring of sausage to have on hand for another one of these skillet dinners.

What’s NOT: only if you don’t have all the ingredients on hand.

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Easy Skillet Sausage and Cabbage

Recipe: My own concoction
Servings: 2

2 teaspoons olive oil
1/2 large yellow onion — sliced
1/2 cup celery — chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme — crushed between your palms
3 cups cabbage — sliced and cut crosswise
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 teaspoon Italian herbs
7 ounces smoked sausage — or Italian sausage, crumbled
salt and pepper to taste
2 tablespoons butter, or less (and optional)

1. In a large skillet add olive oil to pan and heat over medium. Add onion, then celery. Cook for 3-5 minutes until softened and beginning to brown. Reduce heat some then add cabbage, white wine. Scoop Dijon into center of pan and swirl to dissolve in the wine, then stir into everything.
2. Add sliced sausage and stir. Allow to sizzle a bit then cover with a lid and lower heat to a simmer. Add butter and stir through until melted. Cook for about 5 minutes until sausage and cabbage are cooked. Add salt and pepper to taste. Serve immediately in a wide soup bowl.
Per Serving: 555 Calories; 43g Fat (74.7% calories from fat); 17g Protein; 16g Carbohydrate; 5g Dietary Fiber; 97mg Cholesterol; 1345mg Sodium; 6g Total Sugars; 0mcg Vitamin D; 96mg Calcium; 3mg Iron; 575mg Potassium; 179mg Phosphorus.

Posted in Desserts, Miscellaneous, on April 5th, 2024.

Oh, I’m in love. Never again will I make it on the stovetop!

You’ve read it here before – I have a lovely Meyer lemon tree. It’s probably 30 or more years old, and it just keeps on producing the most wonderful lemons. The first crop each year, the biggest crop, is always the one that is in full fruit in about February each year. I get 3-4 crops/year on this tree. Just amazing. But none is as big as this one. I’ve probably got 60 lemons on it right now, and I’ve already used 15-20 already.

My friend Dianne, who is a home economist, happened to mention to me recently about making lemon curd in the Vitamix. I’m sure I looked askance at her. She said, yup, look it up. Sure enough. I read comments – there were a number. Knowing that Meyer lemons are sweeter than regular ones, I knew I’d need to reduce the sugar. Several people had commented they thought the recipe had too much sugar in it. Fine with me . . . and I needed to adjust the recipe to make a smaller amount. Their recipe makes something like 4 cups. This one makes 2 cups. With 4 cups,  I’d never use it up in time before it would spoil.

I have a second, smaller (Vitamix) container (than the standard that comes with the Vitamix) and so I adjusted the recipe some. So my recipe not only includes a bit more egg, but also reduces the amount of sugar by a lot. If you use a non-Meyer, you will need more sugar.

Into the blender container you place the zest, juice, eggs and sugar. Oh, and a bit of salt. What makes this unique is that the Vitamix blender heats when you blend on high speed. So after increasing the speed, you blend for 5 full minutes at high speed. That mixes the lemon curd completely AND heats it. Then you remove the plug in the lid and add butter – slowly, piece by piece while it’s running – and because the curd is hot, it melts instantly. You continue to blend for another 30 seconds, and the lemon curd is done. Hooray. Yippee! No standing over the stove stirring for awhile.

What’s GOOD: this lemon curd is every bit as good as any I’ve ever made. My previous favorite lemon curd was from America’s Test Kitchen. I’ve been making it that way since 2012. But now I have this one. New favorite. So easy to make.

What’s NOT: well, if you don’t have a Vitamix blender you can’t make it. Sorry about that.

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Lemon Curd in the Vitamix

Recipe: Adapted some from Vitamix website
Servings: 28

Zest of 3 Meyer lemons
1/4 cup fresh lemon juice — from Meyer lemons
3 large eggs
1/2 cup granulated sugar — heaping
1/2 teaspoon salt — optional
1/4 cup unsalted butter — cut into pieces

NOTE: This recipe varies slightly from the original on the Vitamix website. This one makes a smaller quantity, uses slightly more egg, and a lot less sugar because I used Meyer lemons.
1. Place lemon juice, eggs, sugar, salt and zest into the Vitamix container in the order listed and secure lid. Turn machine on and slowly increase speed to Variable 10, then to High.
2. Blend for 5 minutes.
3. Reduce speed to Variable 5 and remove the lid plug. Add butter, 1 piece at a time, through the lid plug opening incorporating butter completely between additions.
4. Replace the lid plug and increase speed to Variable 10. Blend for 30 seconds. Mixture may seem too thin, but it thickens as it chills.
5. Chill before serving or allow to cool slightly and serve at room temperature.
Per Serving: 50 Calories; 2g Fat (37.6% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 49mg Sodium; 7g Total Sugars; trace Vitamin D; 4mg Calcium; trace Iron; 10mg Potassium; 11mg Phosphorus.

Posted in Cookies, on March 29th, 2024.

What a revelation these cookies are. So tender and crispy. The texture is sublime.

Some months ago I put Claire Ptak’s baking cookbook, The Violet Bakery Cookbook, on my Christmas wish list and oh-happy-day, I received it as a gift. I don’t feel so guilty acquiring another cookbook if it’s a gift. Since there is no way that I need another cookbook. No way, Jose. Once Christmas was over with, I couldn’t wait to get into reading it. I do love reading cookbooks, but more than anything I enjoy reading the headnotes about the recipes. I keep a stack of those little plastic sticky-back flags nearby when I’m devouring a new cookbook. I have about 12 flags on the top edge of this cookbook. This is the first recipe I’ve tried. If this is any indication of what’s to come, I’m going to love a lot of the recipes.

What’s different about this recipe: (1) it uses only egg yolks; (2) it has a higher proportion of butter/fat in ratio; (3) you don’t overly mix the dough; (4) the dough must be frozen or refrigerated; and (4) I added walnuts, because I like them in chocolate chip cookies, always.

Also, I veered away from the original recipe – Ptak wants you to roll the batter/dough cookie balls and place them on cookie sheets, then freeze them for hours or overnight before baking. Well, no way do I have room in my freezer for trays of cookies. Instead of freezing them, I refrigerated the dough overnight (in the mixing bowl) and made the balls just before baking.

A caution: because of the amount of butter in this recipe, you can’t just remove the bowl from the refrigerator and begin scooping the dough into balls. Why? Because of the amount of butter in these and it’s not whipped-up butter as you don’t overly mix the butter and sugar as you do with lots of cookie doughs, the dough is just-about hard as a rock. You need to allow the bowl to sit out for about 30 minutes (or more) before you begin rolling the dough into balls. I used a kitchen knife to poke big slices into the dough to break it apart (not exactly easy).

The other change I made was to add some unsweetened cocoa powder to the dry ingredients (and removed an equal amount from the flour quantity). I doubled the recipe below, so I used 2 T of unsweetened cocoa powder. It didn’t change the flavor profile at all, but the cookies themselves are slightly darker in color.

For the bakery, she makes these into gigantic 4-5″ diameter cookies. I never do that, so these are more standard size, using balls that are about 1 to 1 1/4″ in diameter. My cookie scoop couldn’t cut through this dough, it was just too solid, so I used the knife to break apart pieces and formed them by hand into sort-of balls. The cookies are baked on parchment paper. Hers take 18 minutes, but mine took 14 minutes. In the recipe below I suggest 13-14. If  you want a softer center, remove them earlier. I love crispy crunchy, so I did the full 14 minutes.

What’s GOOD: oh my goodness, everything about these are wonderful. These may become my new favorite. Not sure until they are cooled, frozen, and I eat them from a frozen state. Do try them if you’re a fan of chocolate chip cookies. The texture is so different – you CAN tell they use egg yolks. It’s a lovely, rich dough and finished cookie.

What’s NOT: nothing that I can think of, unless you only like soft cookies; if so, these won’t be winner for you.

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Egg Yolk Chocolate Chip Cookies

Recipe: Adapted slightly from Claire Ptak, Violet Bakery
Servings: 52

2 1/2 cups all-purpose flour — less one tablespoon
1 tablespoon cocoa powder — unsweetened
1 1/4 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup unsalted butter — plus 2 tablespoons, at room temperature
1 cup light brown sugar — lightly packed
1/2 cup granulated sugar
3 large egg yolks — at room temperature
1/2 teaspoon pure vanilla extract
1 cup chocolate chips
3/4 cup walnuts — chopped

1. In a medium bowl, whisk together the flour, salt, and baking soda.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high until combined. You are not looking for light and fluffy, just until the dough is thoroughly mixed through, 1-2 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg yolks, scraping down the bottom and sides. Add the vanilla and beat until just combined.
3. With the mixer on low, gradually add the dry ingredients and beat until combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Increase the mixer to medium-low, add the chocolate chips and walnuts all at once, and beat until both are evenly distributed throughout, about 1 minute.
4. Chill the cookie dough for several hours or overnight. Remove bowl from refrigerator and allow to sit for 30 minutes before you begin scooping the dough (otherwise it’s almost impossible to scoop as the butter in the dough is rock-hard).
5. Line cookie sheets with parchment paper. Form dough into about 1″ or 1 1/4″ balls and place on prepared pans.
6. Position rack in the center of the oven and preheat the oven to 355°F. Line two half sheet pans with parchment paper. Place the cookie balls about 2″ apart on the prepared sheet pans.
6. Bake one pan at a time for 13-14 minutes, or until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough (or freeze it to bake later).
7. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-lock bag at room temperature for up to 3 days. Otherwise freeze them in freezer bags for up to two months.
Per Serving: 114 Calories; 7g Fat (53.5% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 100mg Sodium; 6g Total Sugars; trace Vitamin D; 14mg Calcium; 1mg Iron; 42mg Potassium; 30mg Phosphorus.

Posted in Breads, Brunch, on March 22nd, 2024.

So very tasty. Sara makes the best scones!

Over the holidays we had extended family with us at the desert house. One morning Sara was inspired to make one of her favorite scones, this one with dried cranberries and white chocolate chips. Sara just loves to bake, and as her two children were growing up, on weekends, she’d almost always bake something, whether it was biscuits or scones, or some brownies, or cookies. Something sweet. Their two children are in their mid-twenties now. Sabrina is in her second year of medical school in South Carolina, and son John just graduated from Virginia Tech, is working but is still figuring out his next career step(s).

Over that period of time she developed her own favorite method for scones, and then varies the additions (so, raisins, or nuts, or other kinds of dried fruit). Her family loves white chocolate in just about anything, so it was an easy addition to make scones with dried cranberries and the white chocolate chips. With her now standard scone recipe.

What’s different about the scones is the GRATED BUTTER she uses. A full stick of butter – hard frozen – grated on the big box grater. What that method does is disburse the butter all through the dough and it stays frozen almost, until the scones hit the oven and then it does its magic, allowing for lovely light lift. She also uses buttermilk, to make the scones so-tender. And this recipe also calls for the zest of an orange too.

In the picture here, you can barely see some of the orange zest (adds such lovely flavor) and the dried cranberries.

Sara likes to make hers into a rough round shape, about 10″ in diameter, then she cuts the round into wedges. Those went onto a big baking sheet lined with parchment and into a 375°F oven they went, for 18-20 minutes. She used some heavy cream to brush on top of the scones, and sprinkled some coarse sugar (not sure that is visible in the photo) on top, too.

What’s GOOD: these scones are to die for. They were gone, gone. I think a couple of family members breezed by the kitchen and grabbed an extra one. This recipes makes 8 scones, but you could create more if you used a biscuit cutter.

What’s NOT: not a single thing. This recipe is a keeper.
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Cranberry White Chocolate Scones

Recipe: A Sara C original
Servings: 8

2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup sugar
1/2 cup buttermilk
1/2 cup unsalted butter — FROZEN, grated
1/2 cup dried cranberries
1/2 cup white chocolate chips
zest of one orange
2 tablespoons heavy cream — to brush on top
2 tablespoons coarse sugar — to sprinkle on top

1. Mix flour, baking powder, salt, sugar together in a medium sized bowl.
2. Mix in the frozen, grated butter, then add the buttermilk all at once. Mix with fork until dough begins to hold together. Add cranberries and white chocolate chips and the orange zest.
3. Gently roll or press out into a round and cut into wedges (or cut into biscuit type rounds). Place on parchment-lined baking sheet. Brush cream on top of each scone and sprinkle coarse sugar over all of them. Place tray of scones in the freezer while the oven heats up (20 minutes or so).
4. Heat oven to 375°F and bake scones for 18-20 minutes, until golden brown on top. Serve immediately with butter.
Per Serving: 386 Calories; 17g Fat (39.2% calories from fat); 5g Protein; 55g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 360mg Sodium; 30g Total Sugars; trace Vitamin D; 156mg Calcium; 2mg Iron; 97mg Potassium; 214mg Phosphorus.

Posted in Beef, on March 18th, 2024.


Such a nice, tender corned beef with a semi-sweet apricot glaze with mustard.

Change of subject here: It’s been a long time since I’ve talked (written) about grief. In another week or so it will be 10 years since my dear husband Dave died after having a stroke. I can’t believe it’s been that long . . . time sometimes dragged after it happened; every day was a misery, then as grief does, a day of less angst, then more of them, until eventually the days upon days of grieving were mostly in the past. It took about a year or more for that to happen. At first there were lots of business-y things to deal with, the trust attorneys, the special tax return to be filed. Money to be moved here and there. Some of that busy-ness kept me grounded, distracted from the grieving. It was always there in the background, though. Erupting in the evenings when I felt so alone. I still have moments, memories arise and cause a fall of my stomach, sometimes from seeing an old photo, or a fragment of a memory of old times.

Recently I’ve had some issues with my main house. I had a major leak and mold to deal with. Teams of people had to come in to fix, repair. It took weeks and weeks and weeks to get it repaired. Then a roof leak during the last heavy rains. Fortunately I was able to get someone to come and find the leak and repair it. Then I needed termite work done. Money has been pouring through my checking account. Dave would have been front and center making the phone calls, weighing the bids, watching the repairs. Since he’s been gone those things fall on me. Sometimes it’s a heavy load.

As I’ve mentioned before, grief is a fickle thing. It comes and goes. I feel it today – I’m writing this on Sunday, St. Patrick’s Day. I am out in the desert, a small condo Dave never knew since my daughter Sara, her husband John, and I bought it just a few years ago. Knowing St. Patrick’s Day was coming up, I decided to make a celebratory dinner. Celebratory. What was I celebrating, I asked myself? Just me. I bought a corned beef, had cabbage and onions on hand, a few carrots, and then I decided to make Irish Soda Bread.

As the day has progressed, the corned beef slowly simmered on the stove, soda bread was made, and vegetables prepared. And I suddenly felt very bereft. Lost. Sad. Alone. Dave would have loved the upcoming meal – he loved corned beef. At one point I weighed, did I really even want this dinner? Many holidays since Dave has been gone go unmarked, no special fanfare. And I’ve been fine with it. Not Christmas or Thanksgiving because I’m almost always with family then, but other holidays like July 4th, Easter, or this, St. Patrick’s Day. Tears began to form in my eyes, me feeling sorry for myself. I took a deep breath. Talked to myself. Pick yourself up, Carolyn, make it festive. Could I hear Dave’s voice saying, enjoy it, honey, wish I was there with you. Yes, I could imagine him saying that, though I didn’t really hear him. Can’t waste a perfectly good (and expensive) corned beef. Get a grip. And so I did.

The Irish Soda Bread is already on the blog – it’s Ina Garten’s, lightly flavored with orange zest. Wonderful as toast with butter and jam. The corned beef was made differently – although I like the recipe I’ve used in the past (more than one) I was interested in making one with a fruit glaze. Found one online that suggested orange marmalade as the base. Shopping at the store, they were OUT of marmalade, so I substituted Bonne Maman’s apricot fruit spread instead. Mixed with Dijon mustard and brown sugar.

The corned beef was simmered for hours, then put into a low baking dish, glazed and baked for about 30 minutes. Meanwhile I cooked the vegetables in the same pan I’d simmered the corned beef. Sliced a piece of the bread, still warm from the oven, spread with butter. A dinner made. The corned beef was great, but I wasn’t by that time, really in the mood. I ate. I washed a mound of dishes, watched TV and went to bed. Now I’m writing this on Monday morning, back home. Feeling fine today, not sad. That little grief spell is overwith now. Glad to see it go .. . meanwhile, do try the corned beef and especially the Irish soda bread.

What’s GOOD: I loved the corned beef, particularly with the kinda sweet/savory glaze (the savory coming from the mustard). I had a bit of the glaze with every bite. The veggies were okay. Loved the bread, especially the 2nd slice I had not just with butter, but some of the apricot fruit spread on top too.
What’s NOT: nothing really .. . all of it was good. And yes, I’d make it again with the apricot glaze.
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Apricot Glazed Corned Beef

Recipe: Adapted from a food.com recipe
Servings: 7

2 pounds corned beef brisket — flat cut
1/2 cup apricot jam
2 tablespoons Dijon mustard
2 tablespoons brown sugar
VEGETABLE SIDES: cabbage wedges peeled potatoes (or sweet potatoes), peeled carrots, onion wedges

1. Remove corned beef from the brining package. Rinse off any herbs and spices.
2. Add corned beef to a large soup pot and cover amply with water.
3. Bring mixture to a slow simmer, cover, or cover partially, and cook for 3-4 hours until a fork probed into the meat seems tender. The water should not be fully boiling, just below that, at about 200°F.
4. Preheat oven to 350°F.
5. Remove meat and place it in a casserole dish.
6. In a small bowl mix the apricot jam, Dijon and brown sugar until no streaks of mustard are visible. Use about half of the glaze to brush or spoon onto the top of the corned beef..
7. Bake for 30 minutes, then remove meat to a cutting board. Cut meat across the grain into about 1/2″ thick pieces. Shingle them onto a serving platter and serve the remaining glaze on the side.
8. VEGETABLES: If you want cabbage, onions, carrots and potatoes with the meal, prep them and add to the pot of simmering fluid you cooked the corned beef in. Pour out most of that liquid and simmer the vegetables in about 1″ of the water. Bring back to a simmer and allow vegetables to cook for about 20-25 minutes. Drain and serve alongside the corned beef.
Per Serving: 325 Calories; 20g Fat (54.2% calories from fat); 19g Protein; 18g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 1636mg Sodium; 12g Total Sugars; 0mcg Vitamin D; 19mg Calcium; 2mg Iron; 413mg Potassium; 157mg Phosphorus.

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