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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 Appetizers, Vegetarian, on August 11th, 2015.

fresh_tomato_bruschetta_toasts

Recently I visited with friends who live in Morrison, Colorado. Sue and her husband Lynn are foodies as I am, so Sue and I spent some time preparing lunch and dinner things. One night, after we’d been out for a nice lunch and weren’t overly hungry, we didn’t feel like having a regular, big dinner. So Sue made (with me helping just to chop up the tomatoes) these delicious bruschetta appetizers. These are different only in that fresh mozzarella cheese is toasted on the little baguette slices and THEN the bruschetta stuff is scooped on top.

When my friends used to live here in California, we frequently had one another over for dinner. We always had lively conversations, and talked about the wine we were drinking, or wines we’d had or were going to buy. And trips we had taken, were taking, or were talking about taking. My DH and I visited them a few years ago in Colorado, so there were shared memories of our previous visit.

toasts_to_toastThis appetizer took relatively little time to make, from beginning to end. A lovely baguette had been purchased the day before at a farmer’s market in Boulder, along with gorgeous heirloom tomatoes. Sue had basil growing in pots on her deck, and she had fresh mozzie. Plus some garlic, Parmesan and balsamic vinegar. You can serve this hot with a bowl of the topping, or you can serve it up freshly stacked, with napkins. It was our main course, and we ate a lot of them. Sue had gotten the recipe online at Taste of Home. I’ve renamed them, only because they’re not quite a typical bruschetta – the mozzie on the bottom makes them a bit different – a bit more substantial. So I’m calling them “toasts.” You could make them on bigger pieces of baguette or other bread and they’d be open-faced bruschetta sandwiches even. Any way you make them, they’re delicious.

What’s GOOD: these would be good even if you didn’t use the mozzie underneath, but that one thing makes them a bigger, nicer tidbit of an appetizer. Or a light lunch. These were delish, and although I don’t make bruschetta very often, if I make it in the future, I think I’ll use this recipe.

What’s NOT: well, you’ve got to have all the ingredients – the fresh mozzie, the good, ripe tomatoes, garlic, fresh basil, Italian parsley etc. If so, you’re in business!

printer-friendly PDF  and Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)

* Exported from MasterCook *

Fresh Tomato Bruschetta Toasts

Recipe By: From Taste of Home, but from my friend Sue
Serving Size: 12 (2 per person)

4 whole plum tomatoes — seeded and chopped (Sue used heirloom)
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh basil
3 tablespoons olive oil
2 tablespoons minced fresh parsley
3 garlic cloves — minced
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 baguette — 12″ long, cut into 1/2-inch slices
1/4 cup butter — softened (optional)
8 ounces fresh mozzarella — sliced

1. In a small bowl, combine the first 10 ingredients.
2. Spread baguette slices with butter (Sue didn’t do this step – she thought the cheese was enough); top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 ” from the heat for 3-5 minutes or until cheese is melted.
3. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture. Serve immediately with napkins if you’re making this finger food.
Per Serving: 247 Calories; 14g Fat (50.8% calories from fat); 9g Protein; 22g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 429mg Sodium.

Posted in Cookies, on August 7th, 2015.

almond_paste_choc_chip_cookiesThe other day I decided I really needed to make some chocolate chip cookies. I haven’t made any in a long, long time and I do like to have some in the freezer. I guess I was craving them. There were some other cookies left over from Christmas still lurking in freezer corners. I tasted one and threw out the bag – they had zero flavor. That’s what you get for freezing cookies for 7 months! So new cookies were in order, but I wanted to do something different. Enter almond paste.

The original recipe came from Cheryl Sternman Rule’s blog, 5 Second Rule, one I read regularly. And her epiphany about these cookies is a bit round about, but she ended  up making little tiny balls of almond paste to mix in with the cookie dough at the last, so there would be some little pockets of straight-shot-almond-paste mixed in. A little flavor explosion. I thought I was going to make them the same way.

I don’t know about you, but I can’t keep almond paste on my pantry shelf. It just dries out. So, no, I didn’t have any almond paste. So, I’ll just make some. Hmmmph. I’ll only make enough to use for this recipe, since almond paste is really expensive stuff. I know from experience that using a part of a tube of it isn’t a good idea either, because then it really dries up fast.

So I researched almond paste recipes. That led to determining the difference between almond paste and marzipan (usually it’s the amount of sugar – more in marzipan according to several sources). But I went through my pantry and lo and almond_pastebehold I found a package of toasted almond flour (from King Arthur Flour). I opened it to see how it smelled – it smelled great, like toasted almond flour should. So I made almond paste with 3/4 cup of that flour, 3/4 cup of powdered sugar, a tetch of almond extract and one egg white.

That got whizzed up in the food processor and that’s what I ended up with (at right). A little bowl – exactly the 2 ounces I needed for the cookies. I thought.

Mixing up the cookie dough was simple enough. Cheryl explained that it’s basically the Tollhouse recipe, but she was so enamored with almond paste that she decided to incorporate the almond paste in little tiny balls. She had a tube of commercially produced almond paste. A product that is firm and will actually make into little balls. If you look at my bowl of home made almond paste, can you imagine trying to make little balls out of that? Impossible. I added more almond flour assuming it would firm up some. Not much. I tried to make it into little balls again. Nope. No luck at all. After adding yet more almond flour, I gave up and just added the paste into the cookie dough so it was mixed in totally. No little balls – it simply was too wet to work with that way.

cookies_on_baking_sheetSo, I made a bigger recipe than Cheryl did (double, actually) and I got about 50 cookies. She made hers a bit smaller, I think. I should have gotten 60. I used my handy-dandy cookie scoop, so they were all uniform.

The recipe said 10-14 minutes baking time – mine took 6 minutes, then I turned the sheet around 180° and another 6 minutes and they were done. So 12 minutes.

We’ve been having really humid weather – as I’m writing this it’s still morning and it’s 75° and 78% humidity outside and the A/C is already running. If nothing else the A/C helps lower the humidity. When I’m cooking I just have to keep the temp down – I’m miserable otherwise. That said, I left these cookies to sit out for about 2 hours on the kitchen island, on a rack. That was a mistake, because they became quite soft. Since I eat them frozen anyway, I probably won’t notice, but I should have packed them up as soon as they cooled. Lesson learned.

The day after I made these I took a bag of about 12 of them to a friend. He’s my financial adviser, but he’s almost more a friend than a financial adviser. He emailed me this morning – this is a guy who professes to not like sweets (i.e., when we go out to lunch he never orders dessert), and he thanked me for the cookies and said by far the 4th cookie he ate out of the bag was the best. Ha!

What’s GOOD: I really like these cookies – the almond paste adds a totally different flavor to choc chip cookies and I really enjoyed it. They’re simple – well, except for making the almond paste as that was an added step. Buy the paste if you want to, and refer to Cheryl’s recipe to add the little balls of paste inside the cookies.

What’s NOT: it’s a little bit more work than a traditional choc chip cookie recipe, but very worth it. No down side to me!

printer-friendly PDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Almond Paste and Chocolate Chip Cookies

Recipe By: Adapted from 5 Second Rule (blog) 12/2011
Serving Size: 50

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter — at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 teaspoons almond extract
1 1/3 cups chocolate chips
1 1/2 cups sliced almonds — toasted
ALMOND PASTE:
3/4 cup sliced almonds — or almond meal or King Arthur Flour’s toasted almond flour
3/4 cup powdered sugar
1 large egg white

1. Preheat the oven to 375° F. Line two baking sheets with parchment or silicone baking liners (Silpat).
2. In a medium bowl, whisk the flour, soda, and salt.
3. ALMOND PASTE: In bowl of food processor combine almonds, (or almond meal or toasted almond flour), powdered sugar, and egg white. Continue processing until it is a smooth, cohesive gluey mixture. This makes about 2 ounces of almond paste.
4. In the bowl of an electric mixer, cream the butter and two sugars. Add the egg, then the almond extract, beating well. Add the flour mixture in two additions, beating just until incorporated. Then add the almond paste and continue mixing until it’s smooth. Remove the bowl from the mixer. Fold in the mini chips and toasted almonds.
5. Bake for 10-14 minutes, rotating the sheet pans halfway though, and checking the undersides carefully to ensure they don’t burn. (For best texture, consider under-baking them rather than the alternative.) Stored airtight, they’ll keep a good 5 days. Otherwise, store in freezer for up to 2-3 months.
Per Serving: 141 Calories; 9g Fat (55.5% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 74mg Sodium.

Posted in Fish, Soups, on August 3rd, 2015.

salmon_moqueca

Yes, it’s summer. Yes, this was hot soup. May not be appealing to some, but it was a somewhat cooler evening and I was tired of the usual braised, broiled, steamed or grilled salmon. I had zucchini and a sweet potato, so I improvised with everything else.

Cooking for one can definitely be a challenge. And most often I prefer to make something that will give me at least 2 dinners before I’m tired of it. I simply cannot make any more large quantity things that are frozen in smaller portions, as my freezer is full of them. Recently I made a chicken curry dish that I just love-love, and froze it in about 8 different sizes of ziploc bags. But that’s one that I crave quite frequently, so I agreed with my reasoning to make a big batch. I’m doing my level best to NOT buy more meat since I have a freezer full of meat in my garage.

This day, I’d defrosted a lovely salmon fillet but hadn’t decided what to do with it. Searching through my to-try file I ran across this recipe, from Food 52. It was a “community pick.” I don’t know exactly what that means in their vernacular, but the write-up about it – it’s Brazilian fish stew  – sounded intriguing. I didn’t exactly follow the recipe to the letter – as I mentioned above – I needed to improvise a bit. But I had the salmon, sweet potato, zucchini, part of a hot pepper, onion, a red and yellow bell pepper, garlic, coconut milk, canned tomatoes, cilantro and some fish stock. And fresh limes.

First you marinate the salmon (I cut it up into bite-sized pieces) in lime juice, EVOO, and salt. But only for 30-60 minutes (otherwise the lime juice would start to make ceviche!). That is set aside while you prep the other ingredients. That part didn’t take long. In a big skillet (with lid to use later) you start by sautéing the sweet potato in a bit of oil. As it takes on some caramelization, stir it around to cook it on all sides. I just stirred it several times – I was far too lazy to try to turn each little piece of potato. Perhaps my method of cooking this isn’t exactly true to the original recipe (or to the traditional Brazilian method) but because of some of my ingredients I had to improvise. I added the raw, chopped and sliced onion, and let the two items cook a bit. Then I added the garlic, tomatoes, some of the coconut milk, some fish stock. I covered the pan for about 5 minutes to let the potatoes cook. I had some already cooked zucchini and some cooked pasilla pepper (instead of the jalapeno or serrano), so that was added in at the end, but if you’re using fresh zucchini, add it in during this part so it steam-cooks. I used about half a can of chopped tomatoes, and had intended to use about half the can of coconut milk. Then I added in the marinated salmon and simply let those pieces sit on top of the stew. On the lid went and I allowed it to simmer for about 5 minutes. Into a bowl it went with some fresh minced cilantro on top and my dinner was done.

Afterwards, I realized that I had more than enough for another meal, so I added in the remaining coconut milk. I’ll save the remaining tomatoes for something else, because I thought it would make this too tomatoey. It will be heavy with the veggies and creamy broth rather than salmon, but there’s enough for another soup meal for me. I remember what the Food52 test kitchen person had mentioned, that they couldn’t wait to tell people they had to make this because it was SO flavorful. And yes, it really is. You might not think so because of the rather ordinary ingredients. It all comes together somehow. These Brazilians are onto something!

What’s GOOD: the whole bowl of soup was unctuous. That’s the best word I can come up with. Every bite was delicious – I particularly liked the sweet potato – just barely cooked through with a bit of form to it still. You don’t want to over cook the sweet potato. The coconut milk – well – I think it probably is the star of the dish, but you don’t realize it – it just provides a silkiness to the creamy brothy part. Altogether delicious, and I’d definitely make this again.

What’s NOT: not a single, solitary thing. This is a keeper. And it’s VERY easy.

printer-friendly PDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Salmon Moqueca

Recipe By: Adapted from Food 52, winner of “Community” Contest
Serving Size: 3

FISH & MARINADE:
1/2 pound salmon fillets — wild
1 tablespoon lime juice
1/4 teaspoon sea salt
1 tablespoon olive oil
STEW:
1 tablespoon olive oil
1 small sweet potato — peeled and diced
1/2 cup onion — peeled and roughly chopped
2 whole zucchini — chopped
1/2 cup canned tomatoes — undrained
1/2 cup green pepper — chopped (I didn’t use this, so it’s optional}
1/2 cup red bell pepper — chopped (I used red & yellow)
1 large garlic clove — minced
1/2 cup poblano chile — chopped, seeds removed
1/2 cup fish stock — or water
1/4 cup cilantro — chopped
12 ounces light coconut milk
2 tablespoons minced green onion — (bottom parts only) – for garnish
1/8 cup cilantro — chopped – for garnish
Sriracha sauce to taste

NOTES: If you don’t have a pasilla/poblano chile, you may use a jalapeno (half) or a small amount of serrano.
1. Place fish in a shallow non-reactive (non-metal) bowl. Add lime juice, salt and olive oil and set aside, in refrigerator for 30 minutes to an hour (no longer or it will start to cook the fish).
2. Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10-15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, tomatoes, garlic, onion, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes or until the sweet potato and vegetables are just cooked through.
3. Add fish and marinade and stir very gently. Put lid on pan and simmer over very low heat for 5-10 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro and garnish with more cilantro on top. Serve alone or over rice and pass Sriracha sauce for adding at the table.
Per Serving: 369 Calories; 19g Fat (45.2% calories from fat); 21g Protein; 31g Carbohydrate; 6g Dietary Fiber; 42mg Cholesterol; 356mg Sodium.

Posted in Veggies/sides, on July 30th, 2015.

calabacitas_july_2015

If you’ve never made Calabacitas, you’re missing out. Really, truly, missing out on one sensational taste combination. If you want to know more about the dish, click on the link in the first sentence.

Really, this post is not about the calabacitas, although I’ve included the recipe below (again) and the pdf. If you’re inclined, just go to the original recipe – it’s a real winner and one I return to over and over.

Talk about favorites! This was my dinner. Just a bowl of calabacitas. Nothing more, nothing less. I tasted this at a restaurant in Santa Fe, New Mexico in 2007, and immediately came home wanting to know more about it. I think it’s the poblano chiles that MAKE it – those chiles have a very unique flavor, and this time I cut a corner and didn’t char the chile before using it – I just chopped it up and added it in. I was too lazy.

These days, since I’m cooking for one person – just me – I don’t go to the trouble to fix a complete meal all the time. My DH was always wanting a complete meal – meat, veggies, salad, an occasional carb. Sometimes I made a meat and 2 veggies. And I’ve found since I’m a widow, that making a green salad is more trouble than it’s worth. So I buy ready-made salads at Trader Joe’s. Sometimes I’ll use my own salad dressing, but more and more I’m lazy and use the tasty Trader Joe’s dressings they include. They’re all different. More often than not, I’ll have a TJ’s salad for lunch and then I’ll cook a dinner. Or, if I’ve been out and had lunch with a friend, I’ll have a TJ’s salad for dinner. That way I still get plenty of greens and some veggies they include. I have a couple of them that are favorites. I have some kind of Mexican chicken salad from there in my frig. Maybe lunch today.

We have a farmstand nearby and one of their first crops is usually sweet corn. I drive by it nearly every day. And this year they left the land around this farmstand fallow with nothing growing on the 10 or so acres there. The family who run this farmstand lease the farmstand space and they grow crops at other places in the county. BUT, at this time of year they have a big honkin’ sign they lean against the side of the small stand that says “SWEET CORN.” That means their farms are now harvesting the lovely sweet, white corn that’s always the first crop of every summer season. And when I saw the sign my mind just whooshed immediately to calabacitas. That was my CRAVING. I didn’t stop at the farmstand. I was in the wrong lane to get there, so since I was going to my local grocery store anyway, I decided to buy the corn there.

Surely, I’m a real snob when it comes to food. I admit it. I am. I like good food. I’m willing to pay for good food. I’m willing (usually) to go out of my way to find and eat good food.

And I learned a huge lesson making this dish, this time.

IF YOU WANT A QUALITY PLATE OF FOOD, USE QUALITY INGREDIENTS.

I purchased zucchini, corn and poblano chiles at the grocery store. Mistake. The zucchini was fine, and so was the poblano. But the corn? Oh my goodness, it was tasteless. Absolutely without taste at all. I should have stopped cooking – this was when I had used my wonderful handy-dandy corn tool to shave off the kernels corn_with_cutter1and one errant one flew across the island. I retrieved it and into my mouth it went. Hmmm. Not much taste, I thought. I should have stopped then and there and made a trip to the farmstand or to the other local, independent market that usually has good corn. But I didn’t. I was lazy and said, well, maybe the other ear will be fine. No, it wasn’t. The corn cost me a dollar for 2 ears. At the farmstand they’re usually about $1.50 apiece; never again will I quibble about the price. I have 2 more ears in the frig. I should throw them out as I doubt I’ll eat the corn from them. I don’t know if they’re GMO corn. Probably. Albertson’s must have gotten a deal on the corn – cheap corn = cheap on flavor. Maybe most people wouldn’t care. Their loss, and certainly mine. The good zucchini carried the flavor along with the poblano chile, but the usual sweetness from the corn was missing.

So, if you make this, seek out good corn – taste it first. I don’t know exactly how you do that – grocery stores wouldn’t be very happy to see you flipping off the husks and silk to pull off a kernel. Well anyway, go to a source you know and trust and the corn will probably be good. Maybe it has to do with our drought? That’s a possibility, but our farmers are allowed to use the water they need (I think). It’s us residential consumers who are required to use 25-33% less water than we used to.

What’s GOOD: this calabacitas dish is sensational. I’ve been making it year after year after year, and until this time, when I used a poor quality corn, it’s always met my expectations. Just find good corn!

What’s NOT: nary a thing, except the finding of good tasting corn. Do seek it out.

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Calabacitas con Crema

Source: Rick Bayless, restaurateur, from his book Authentic Mexican
Servings: 8

1 lb zucchini — (about four small)
1 1/2 cups corn kernels, fresh if possible
1/2 whole onion — thinly sliced
2/3 cup heavy cream (or use fat-free half and half) – optional
1 whole poblano pepper — roasted, seeded, peeled and cut in thin strips
1 tsp salt
1 tablespoon butter
1 tablespoon vegetable oil

1. Chop the zucchini in large chunks (about 3/4 inch to 1 inch) and set aside. Prepare onions ahead and set aside. Grill the poblano chile directly on a gas flame, cool, remove skin, then cut into small strips.
2. Using a very large skillet, heat butter and oil until very hot. Add zucchini and toss until tender. Remove the zucchini from the pan with a slotted spoon, allowing it to drain well. In the remaining oil and butter, fry the onion slices until soft and sweet, then add the corn and pepper slices. Add the zucchini and cream and cook until nice and hot. Taste for salt and pepper and serve.
Per Serving: 134 Calories; 11g Fat (67.6% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 292mg Sodium.

Posted in Uncategorized, on July 28th, 2015.

7000 SeriesTo say that I’m flummoxed is an understatement. I bought 2 new Dell all-in-one computers (as in blurry photo above) about 9 weeks ago. My kitchen computer, the one that houses my entire recipe collection and my photo software, the one I use for all my blogging etc. just quit working a few days ago. Hours and hours have been spent on the phone with Dell (of course, they don’t want to replace anything yet). They’re very reluctant to do a major fix until they have to. They want me to start from scratch. Am not sure I’ll do that – yet. I have a great local guy who works with me on computer stuff, networking, wi-fi, etc. when it’s beyond my ken, and his assistant is working today trying to see if she can restore the unit.

I have everything on my system backed up (files, recipes, but not the programs, of course) on Carbonite, so I HAVE everything, but it may be days or a week or more before I’m able to get back in operation. I use google photos, so fortunately not more than a few weeks ago I finally got all my photos linked up with that. And fortunately, I was completely up to date with the posts I’d completed. 

Maybe you won’t notice anything different – maybe by the time recipe posts I’ve already done go live (there are a few in the bank), my computer will be back in operation. I could try to restore everything onto my upstairs office computer, but it’s awfully hard to run up and down the stairs all the time. I suppose I could move the upstairs one downstairs. For now. I’ll wait a day or two I think. 

Posted in Miscellaneous, on July 26th, 2015.

nigel_slaters_plum_chutney

Plums are in season now – or maybe, lucky you, you have a plum tree? If so, here’s a new way to use plums and if you’re so inclined you can can it to keep for another season.

Shopping at Trader Joe’s, I spotted some plumcots, a hybrid fruit that’s more plum than apricot, and am not really sure what’s different about them (in tasting them I really couldn’t tell the difference with it and a straight plum). But I’d read this recipe for a plum chutney and decided I’d make it. As I write this, I’m going to entertain one night soon, about 12 people, and I wanted something to serve alongside some grilled meats. I’ve made this and will also make an old favorite, Escoffier’s Peppers for Cold Meats. I don’t think I’ve made those peppers for a couple of years and I love them.

plums_cut_upIt took over an hour to make this, but most of it is just simmering time. There’s about 15-20 minutes of prep time involved. It’s not difficult – just chopping the onions and plums mostly. The plums are the most gorgeous color, aren’t they? I love the color red. If you came to my house, you’d know how much I love red. It’s not in every room, but it’s in several!

The plums get cut up (the recipe said to halve them, but I wanted smaller pieces than that) and then you put it all together in a big, heavy-duty pot (don’t use something flimsy as you cook this, or it will burn). There, below is a photo of all the gorgeous stuff in the pot – the onions, raisins, sugar, dried chile flakes, mustard seeds, apple cider vinegar, malt vinegar (that’s different, huh?) and I added a little bit of dried thyme. Oh yes, and a stick of cinnamon too.

chutney_mixture

My eye strays immediately to the deep ruby red of those plums. Anyway, the mixture is brought to a boil and simmered for about an hour (without a lid) and it cooks down and cooks down until it’s the consistency of loose jam. Just keep it on low so it doesn’t burn. Listen for the sound of sizzling, meaning it’s too hot, or needs just a little bit of water added to it.

You may wish to can this as soon as it’s done – pour into sterilized jars and seal. But I knew I’d be using it soon, so I just allowed the pot to cool (that took awhile because the mixture was really hot) and poured it into refrigerator containers and it’s now safely stored in the refrigerator until I need it next week. You could freeze it as well, if that’s your fancy.

plum_chutney_with_chickenAnd there at left was my dinner – some left over chicken with a couple of dollops of the chutney on top.

The vinegar in the mix gives a definite savory edge to this chutney but it’s sweet too – guess that’s why it’s called hot and sweet. There are some red chile flakes in the mixture – I didn’t use many because I’m always wary of using too many, and you certainly can’t un-do it. Chutney almost always has some kind of acid in it, and usually some kind of fruit as well. So this is definitely a chutney, right?

I bought some nice goat cheese, and think I’ll serve the chutney on that as an appetizer. Should be lovely. I’ll also serve it as a relish with the grilled meat. I found the recipe online in several places. One suggestion was to make this ahead because it improves with age. Okay, I’ve done that.

What’s GOOD: love the sweet and sour aspect, though there isn’t much sour. Yet the acid definitely gives it a sweet/savory piquant taste. It’s great with some cold meat. Would be fabulous in a turkey sandwich, I think. Pork would lend itself well to this. Also on cream or soft cheese as an appetizer. Or just plain on a cracker.

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

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Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

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Nigel Slater’s Hot and Sweet Plum Chutney

Recipe By: Nigel Slater’s Recipe from his cookbook, Ripe (I found it at The English Kitchen blog)
Serving Size: 20

1 2/3 pounds plums — (I used plumcots)
3/4 pound onions
3/4 cup raisins
1 1/4 cups muscovado sugar — (or brown sugar)
1/2 teaspoon red chili flakes — crushed
2 teaspoons mustard seeds
5 1/2 ounces apple cider vinegar
5 1/2 ounces malt vinegar
1 teaspoon dried thyme — (my addition: optional)
a cinnamon stick broken in two

Notes: This gets better tasting as days go by. If you can do it, let it ripen for a couple of weeks. Perfect to serve with cold meats and cheeses.
1. Halve the plums, discarding the stones. Peel and roughly chop the onions. Put the fruit and the onions into a large heavy bottomed saucepan. Add the remaining ingredients.
2, Bring the mixture to the boil, then reduce the heat to low. Simmer on low heat, stirring occasionally, for about an hour. Taste for sweetness – may need more sugar, depending on the plums. (DO not forget to stir it occasionally as it may burn.)
3. Pour into hot and sterilized jam jars and seal. Or, allow to cool to room temperature, refrigerate and use within a few weeks.
Per Serving: 83 Calories; trace Fat (3.7% calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

Posted in Chicken, on July 22nd, 2015.

moroccan_spiced_grilled_chicken_breasts

Another easy recipe for grilled chicken breasts. Make up the yogurt-based marinade with oodles of Moroccan spices at least a few hours ahead, or ideally the day before and chill the chicken in it. Grill and garnish with a bit of reserved marinade and some cilantro.

The other night I decided to cook at home for Dave’s best friend Joe. He was visiting (on business) as he does every couple of weeks. Usually he goes out to dinner with customers or an employee , but this night he had dinner with me. I defrosted some boneless, skinless chicken breasts and searched my recipes for some new way to make them. Elise over at Simply Recipes made this version. I changed it around just a little bit – I added some turmeric; I made a bit more of the marinade and reserved some to put on top (forgot to show that in the photo, sorry) and I garnished with more cilantro.

About the topping: I’ve come to the conclusion that it’s a rare chicken breast that doesn’t need some kind of topping – like a chutney or a relish, or mango salsa, or a mustard sauce. Something. So on this one I merely made a bit more of the marinade and used it to help the chicken be more tasty and moist. Chicken can get dry so easily – especially so on the grill if you’re not watching it carefully. I don’t know if you have any secrets to maintaining moist chicken? My only technique is to pound the chicken breasts a bit thinner in that thicker part (Costco’s chicken breasts are really big, and very thick) so they cook more evenly. And I use a meat thermometer. Generally chicken is supposed to be cooked to 165°, but breasts are done at 150°. So when I grilled these I checked the internal temp about 4 times to make sure I didn’t overcook them. They were perfectly cooked. The yogurt marinade mostly cooks away during the grilling process – and much of it ends up burned on the grill itself.

What’s GOOD: I liked the subtle flavor of the marinade – it is not overpowering at all – in fact if I did it again I’d probably add more of the spices to the marinade. It needed a bit more. But it was good. It’s low calorie, and I’ll also tell you it’s delicious cold. I made a plum chutney (to serve with another meal and I’ll post about that in a few days) and ate the left overs with that, which was very nice.

What’s NOT: nothing, really. Just don’t over cook it, okay?

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Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

Moroccan Spiced Grilled Chicken Breasts

Recipe By: Adapted slightly from Simply Recipes blog, 2015
Serving Size: 4

2/3 cup Greek yogurt, full-fat — (do not use fat free)
1 1/2 tablespoons lemon juice
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
2 cloves garlic — minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons turmeric
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless skinless chicken breast halves
3 tablespoons cilantro — minced (for garnish)

1. Mix the marinade ingredients (yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper) together in a medium sized bowl. Remove about a third of the mixture and refrigerate until serving time, to be used as a topping.
2. If chicken pieces are thick, pound them slightly so they are a more even thickness. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 2 hours to overnight.
3. Heat grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the grill to be the “cool” side. If you do not have a grill you can use a cast-iron grill pan on your stove.
4. Grill the chicken breasts over direct high heat a couple of minutes on one side. Then turn them over and move them to the cool side of the grill. Cover and cook for a few minutes more, until the chicken is cooked through.
5. Use a meat thermometer to test and remove the meat from the grill when the internal temperature of the chicken breast reaches 150°F. Do not overcook, as chicken breasts can easily dry out. Dollop some of the reserved marinade on the chicken and garnish with chopped cilantro.
Per Serving: 309 Calories; 12g Fat (37.0% calories from fat); 42g Protein; 6g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 403mg Sodium.

Posted in Travel, on July 20th, 2015.

Mendocino_Coast_Botanical_Gardens_590

The beautiful gardens way up the California coast near Mendocino are off the beaten path if you’re just visiting San Francisco. It’s about 100 miles north and over a set of low mountains or accessed by the very windy 2-lane highway that traverses most of the California coast. If you’re ever there, do make a pilgrimage. It’s very worth it. You’ll notice the sun wasn’t even shining, but there was plenty of light to take photos.

Mendocino Coast Botanical Gardens

Posted in Salads, on July 18th, 2015.

italian_basil_salad_parmIf you need a refreshing salad – with greens of all kinds, and some lovely basil leaves – this may be one you’ll want to try. It’s loaded with goodness, and the star of the show are the little crumbles of baked Parmesan. Ever made them before? Easy. And it will make the salad very special.

I just posted about a trip I took in May (no, not the Europe trip, this was one to Northern California), one I will write up one of these days. There were lots of photos to share of the California coastline, wildlife, flowers at a Botanical Garden in Ft. Bragg (way up north) and my older granddaughter’s graduation from high school.

Anyway, while visiting in the Bay Area I went to see old friends I’d not seen for some years. The last time was several years ago when they were living in Pennsylvania and Dave and I stayed with them. Now Karen, Phil and their 2 sons, Cameron and Ryan are back on home (California) turf again and Phil’s got a new very high-powered job in the tech industry. Phil used to work for Intel, my DH’s employer. When Phil was almost fresh out of MBA school and came to work for Intel, he spent some weeks shadowing Dave in outside sales. Most of the new kids on the block did that when they were first sent to this local SoCal office.

the_salad_chefPhil & Karen invited me to their home in Pleasanton – a gorgeous house set amongst a winery enclave. They grilled thick halibut steaks (and we talked about what a real treat halibut is these days at upwards of $20/pound). And their son Cameron (pictured at right) made this marvelous salad. Cameron likes to cook – isn’t it wonderful when your kids take an interest and really want to help in the kitchen?

The recipe came from Chef Michael Smith’s Kitchen: 100 of My Favorite Easy Recipes.

A few hours before you want to serve the salad (or even a day or so ahead) you need to make the Parmesan crisps. Click here if you want to see Ina Garten’s video of how to make the crisps. Super easy. But do start with the good stuff, Parmigiano-Reggiano or maybe a very good Pecorino. Nothing less will do. Once baked and cooled, keep them in an airtight container.

The dressing is very easy – it’s the usual salad dressing stuff with a tetch of honey to give it some sweetness. I liked that about this recipe, and not one you often see in an Italian dressing. Usually they’re acid-heavy and consequently, very tart. This one is lovely – smooth and nice. And truly, the Parm crisps make it. Thank you, Cameron, for sharing your recipe with me!

What’s GOOD: the Parmesan crisps are the best part about the salad, no question. They add texture and wonderful deep flavor, so don’t under any circumstances skip that part of it. Have everything else all ready to go and the salad is done in a flash.

What’s NOT: really nothing, unless you can’t set aside the time to make the crisps – that would make this salad very ordinary!

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Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Italian Basil Salad with Crispy Parmesan and Oregano Vinaigrette

Recipe By: Chef Michael Smith’s Kitchen (cookbook)
Serving Size: 4

4 ounces Parmigiano-Reggiano cheese — (125 g) grated
6 ounces baby greens — (175 g)
2 cups halved cherry tomatoes — (500 mL)
1 cup fresh basil leaves — whole (250 mL)
1 cup Italian parsley — leaves and tender stems (250mL)
2 whole green onions — thinly sliced
A sprinkle or two of salt and lots of freshly ground pepper
DRESSING:
2 tablespoons extra virgin olive oil — (30 mL)
1 tablespoon red wine vinegar — (15 mL)
1 tablespoon Dijon mustard — (15 mL)
1 tablespoon honey — (15 mL)
1 teaspoon dried oregano — (5 mL)

1. Preheat oven to 350°F (190°C).
2. Lightly oil a baking sheet, then evenly sprinkle on a thin layer of the Parmesan cheese, forming a circle 8 inches (20 cm) or so wide.
3. Bake until golden brown and crispy, about 10 minutes. Set the baking sheet on a rack to cool. Break the cheese into large chunks. (You can crisp the cheese several days in advance and store in an airtight container at room temperature.)
4. Just before serving, in a festive salad bowl, whisk together the oil, vinegar, mustard, honey, and oregano until they form a smooth vinaigrette. Add the greens, tomatoes, basil leaves, parsley leaves, and green onions.
5. Season to your taste with salt and pepper. Toss everything together and top with the crispy Parmesan.
Per Serving: 116 Calories; 7g Fat (52.8% calories from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 76mg Sodium.

Posted in Restaurants, Travel, on July 17th, 2015.

Image result for sonoma images

On my driving trip to Northern Cal, I stayed just one night in Sonoma. It’s a very cute little town – there’s a photo I found online at sonomavalley.com, of the main square or plaza. My B&B was about a block off to the top right – so easy to walk into town. Sonoma still retains its old world charm and almost frontier character. I wasn’t there for the wine – my darling DH was probably chiding me from heaven to have me stop at this or that winery, but I wasn’t there to do tasting or buying, especially since it was summer (hot) and any wine would have to stay in the car for the next several days (not good). There’s a special table/décor store on the plaza (top at the center) that I wanted to visit, but it was closed by the time I walked there, and I left too early the next morning to do any shopping.

table_cottage_innHere’s a photo of the table in my room at the Cottage Inn and Spa, where I stayed. The B&B is a combination of two old Spanish homes, side by side, with just charmingly decorated rooms. I stayed in the Courtyard Suite, a small but cozy room with a tiny but well outfitted kitchen and a view (if my door was left open) of the courtyard and fountain.

Breakfast was delivered (a pretty covered basket) to a hook outside my door and I made a good pot of coffee to go with it. Very nice.

The little B&B has one distinction – there is only one room with a TV. I read my book and slept like a log.

I asked for a recommendation for dinner and they sent me to the #1 Trip Advisor result, Café La Haye, which is just off the main plaza by about 60 paces. I went early and had a fabulous meal. I put together the photos in a collage – see below.

cafe_la_haye

My dinner comprised two different small dishes – the beet salad on a bed of crème fraiche (I think) and topped with a lovely mound of dressed greens. It was to die for. I sat at a bar (see 2nd picture, small bar at bottom right) that overlooked the kitchen.

My 2nd course was toasted polenta slices (that were very moist) on a bed of something (can’t recall) and topped with shaved fennel and onions and a lovely sauce. I nearly licked the plate clean.

Then I splurged and had their rum raisin gelato/ice cream which was meant to go with a special dessert, but they ran out of the dessert, so I just had the gelato. Oh my, delicious.

When I left, it was still early, so I took a long stroll around all the stores on the perimeter of the plaza. I looked in windows, and browsed inside if the stores were open (some were). The town was busy with visitors and locals.

A charming town. I enjoyed my B&B and my dinner.

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