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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 Chicken, on January 7th, 2015.

chicken breasts with an asian lemon sauce

What makes this Pacific Rim? The little tiny jot of soy in the lemon sauce. There are 3 steps to this (the sauce, the marinade and cooking the chicken).

My cousin Gary was visiting over the last 2 weeks of December, and I tried to do a little bit more dinner-cooking than I had been. And after having many very elegant and fancy meals over the holidays, I offered to fix some chicken. I looked through Phillis Carey’s cookbook, Fast & Fabulous Chicken Breasts, and found this recipe I’d not made before. The chicken is marinated in a simple mixture of oil, lemon juice, zest, ginger and garlic. If you want to make this up a bit ahead, you can – maybe 2-3 hours. Longer than that and the lemon juice will start to “cook” the chicken through the acid chemistry.

While the chicken marinated I quickly mixed up the sauce – very easy – chicken broth, lemon juice, zest, sugar, the tiny bit of soy sauce in this dish and cornstarch. It took 3-4 minutes to make and then I just left it sitting in the pan on the back of the stove until I was ready to plate this. Meanwhile, Gary and I made mashed potatoes, and I also made some fresh veggies – sugar snap peas and mushrooms sautéed in a bit of oil and butter, salt and pepper. Gary had never had cooked sugar snaps before – he liked them a lot.

When everything was coming together, I put the chicken breasts into a nonstick pan heated to medium-high (Phillis’ original recipe called for grilling the chicken, but it was gosh-darned cold outside, so I just did them in a pan) and quickly browned them on both sides (in the marinade), then turned down the heat and simmered them until they were just done to perfection (at 155°F)  using my Thermapen to measure the temp. I heated the plates, and oh, were they hot! But that kept the chicken and mashed potatoes warmer than they’d been on a cold plate. The sauce was reheated gently (and I ended up adding just a tiny bit of extra water because it was a bit too thick for me) and poured on top, then it was garnished with cilantro. In the recipe below I’ve doubled the sauce recipe because with the size of standard chicken breasts these days (big, from Costco) there definitely wasn’t enough sauce. If you use smaller chicken breasts, you can reduce the sauce proportion.

What’s GOOD: it was a healthy entrée; it was easy – relatively – although to some people if you have to make a marinade and a sauce, that constitutes difficult. I did have some help – Gary peeled potatoes and cleaned sugar snaps while I did the rest. I think this will be a good re-heat-able dinner – with the sauce kept separate. I’ll only need to microwave the chicken breasts and reheat the sauce.

What’s NOT: only that there are a few steps to making this.

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

* Exported from MasterCook *

Chicken Breasts with Asian Lemon Sauce

Recipe By: Phillis Carey, cooking instructor and author
Serving Size: 4

4 pieces boneless skinless chicken breast halves
Salt and freshly ground black pepper to taste
3 tablespoons vegetable oil
1 tablespoon cilantro — chopped
1 tablespoon fresh ginger — minced
1 clove garlic — minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 pinch red pepper flakes
LEMON SAUCE:
1 cup low sodium chicken broth
1 cup fresh lemon juice
4 teaspoons lemon zest
12 tablespoons sugar
2 tablespoons low sodium soy sauce
4 tablespoons cornstarch
1/2 teaspoon salt — (optional)
4 tablespoons cilantro — minced (garnish)

1. Trim chicken and pound to an even 1/2-inch thickness. Place chicken in a flat baking dish (or in a ziploc plastic bag). Stir together the oil, cilantro, ginger, garlic, lemon juice, zest and red pepper flakes. pour over the chicken, turning to coat. Let stand at room temperature for 30 minutes, or cover and refrigerate for 2-3 hours (no more or it will start to “cook” the chicken).
2. SAUCE: Whisk all ingredients together in a small saucepan, making sure there are no lumps. Bring to a boil over medium heat, whisking constantly, until thickened. Set aside until ready to serve. If it cooks very long it will get too thick, so thin with a tablespoon or so of water to reach a pourable consistency. Reheat over gentle heat until bubbling.
3. Remove chicken from marinade and grill or pan saute for 3-5 minutes per side or until cooked through. Chicken breasts should be cooked to 155°F. Place chicken on heated plates (or a platter) and spoon on the sauce. Sprinkle with cilantro to garnish.
Per Serving: 439 Calories; 12g Fat (23.8% calories from fat); 31g Protein; 54g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 780mg Sodium.

Posted in Cookbooks, on January 6th, 2015.

cookbook shelves 3

This isn’t a new photo. You’ve probably seen it more than once over the years, if you’ve been reading my blog since way-back-when. My cookbook shelves look much like that now, except that there are some stacks of recipes and a few narrower cookbooks placed horizontal on top of the stacks. I can’t seem to stop buying cookbooks.

This year I even told my friend Cherrie and my friend Linda – “don’t buy me any cookbooks this year.” It was said in a New Years’ Resolution kind of voice – “I really need to be done with buying more cookbooks.”

Have I been successful with that promise? No. When Ina Garten’s new cookbook appeared at Costco I promptly threw it in with the paper towels, breakfast sausage, boxes of Ziploc plastic bags and a nice big piece of salmon.

Have I cooked from it yet? No. But I wanted it. And Cherrie told me a few weeks later that she’d already bought it for me for Christmas, but she gave it to someone else.

So therefore, I was ever-so pleased to see that there are other people out there who have the kind of gift or curse (whichever your opinion) of collecting cookbooks. I read about Georgeanne Brennan at Eat Your Books, and when I read the blurb, I clicked through to the Sacramento Bee’s article she wrote – about her lifetime of cookbook collecting. She’s never given away or donated a single book in her collection. Ever! In this instance, she was visiting friends in Napa Valley, their home nestled into the vineyards. Oh my mind’s eye could just see it. Can’t you? They had a small barn and it had become the cookbook library. Georgeanne said about her vision:

I’d be thinking white-washed wood plank floors, Persian rugs, floor to ceiling shelves, maybe a book-ladder like the ones that always seem to be in Merchant Ivory films, comfy wingback chairs, plus pools of light cast by old-fashioned standing lamps. I was mentally snuggling down to long hours of reading in a private place . .  .

That quote just grabbed my imagination. But then, I don’t live in Napa Valley. Among the vineyards. I don’t have a barn. I do have an 8×10 Turkish carpet that my DH and I purchased on our trip in 1997. It resides in our front entryway. But that’s about all I have to complete the picture. And, in fact, the barn didn’t turn out to fit her imaginary cookbook description at all. But, it got me to thinking, and wishing I had such a place. I’ve always wanted a home where there was a small reading nook near the kitchen. I’ve seen photos of such homes in magazines. Usually there is a small sofa, or possibly 2 chairs (for sure, wingbacks), and a table, even a coffee table, because when I’m researching a recipe, I need SPACE to spread out several cookbooks. There could be a very small fireplace in there too. And the seating has to be super comfortable, maybe something like chintz. Soft, cuddly where I could nestle in. I have a beautiful kitchen, with a nearby 6-shelf bookcase (above) that houses 3/4 of my collection, and it’s about 15 feet away from the kitchen. There is a window seat nearby – but not an honest-to-goodness kind that allows for leaning against – it’s just for perching and bringing in lots of light. So, there’s no good place to sit next to it, unfortunately. Ah well, in my next life maybe . . .

So I went online to look . . . there’s a photo of one at left. No chairs, soft and pillowy. Alas, no fireplace, either. Found this image at Kalynor.

Then there was another I found at right. That looks a bit more like what I had in mind. But it’s missing the table, and the fireplace. That one doesn’t look like it’s in or near a kitchen, either. Nor does it have reading lamps providing pools of light. But the idea works.

As I said, in my next life . . .

Posted in Brunch, on January 3rd, 2015.

mascarpone_pear_french_toast

My photo isn’t very indicative of the deliciousness of this dish – sorry about that.  The pears are sensational. Is this rich? Yup! Worth it? Yup! The mixture is kind of drippy with the sauce, hence it was served in a bowl.

Diane Phillips, in the cooking class, used red pears for this brunch dish, her favorite type. You do have to use ripe pears – using mediocre or under-developed pears would just make this ho-hum. I don’t know if Trader Joe’s in your area offered Harry & David pears last month, but they did in my neck of the woods. Delish. They’d be wonderful in this. But they weren’t red pears. Diane called this “roasted” in both the French toast part and the sauce part. I kind of think that’s a misnomer. To me, “roasted” means oven-roasted. More likely this should be called sautéed  pears, not roasted ones. But oh well, it’s just a brunch dish, so we’ll go with both.

First you prepare a cinnamon butter (butter, sugar and cinnamon) and set that aside. Then you create the egg and milk mixture (which contains pear nectar) and the bread is dipped into it and put into a 9×13 baking dish. Another mixture is made composed of mascarpone, more pear nectar and sugar – that gets spread over the top of the French toast. Another layer of bread, then it’s spread with the soft cinnamon butter. You refrigerate it at that point – overnight if possible, remove to bring to room temp, then bake until it’s golden brown and bubbling.

In between time, you make the pear sauce – butter, brown sugar, chopped pears, some Amaretto (or almond extract) and spices. When the French toast is served,  you cut it into squares and pour some of the pear sauce on top – hence the bowl for serving – you may choose to serve on a plate, but some of that pear sauce is going to gravitate to the low spot on your plate. Just so you know . . .

What’s GOOD: absolutely the pear aspect of this. You don’t taste the mascarpone – it doesn’t have a whole lot of flavor in and of itself, but you sure do notice the winter spices and the pears are just lovely. Tasty. Scrumptious. Comfort food at its best. And it can be made 3 days ahead and baked at the last minute. So plan ahead if possible.

What’s NOT: really nothing, other than there is some level of preparation to this. It’s not like dipping bread in egg and milk, frying it and serving with maple syrup. This is more complicated in every aspect. Of course, I say it’s worth it. This isn’t a throw-together kind of dish.

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

* Exported from MasterCook *

Mascarpone & Pear Stuffed French Toast with Pear Sauce

Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 10

CINNAMON BUTTER:
12 tablespoons unsalted butter — softened
3 tablespoons sugar
1/2 teaspoon ground cinnamon
FRENCH TOAST:
8 tablespoons cinnamon butter (above)
8 large eggs
1 1/2 cups heavy cream
1/2 cup pear nectar
1/8 teaspoon freshly ground nutmeg
1 pound white bread — like Pepperidge Farms, or Hawaiian sweet bread (sliced)
2 cups mascarpone cheese
1/4 cup pear nectar
1/4 cup brown sugar — packed
SPICED PEAR SAUCE:
1/2 cup unsalted butter
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 pinch ground cloves
2/3 cup brown sugar — firmly packed
6 large red pears — peeled, cored, coarsely chopped
1/4 cup Amaretto — or 1 teaspoon almond extract

1. BUTTER: Cream mixture together and refrigerate up to a week ahead.
2. FRENCH TOAST: Melt cinnamon butter and brush the inside of a 9×13 baking dish with some of it.
3. In a shallow mixing bowl beat together the eggs, cream, pear nectar and nutmeg. Dip 6 slices of the bread into the egg mixture and lay slices into the dish, wedging the pieces to fit, or tearing some. If your baking dish is smaller, you may only get 4 slices in the dish. (You can make 3 or even 4 layers if need be, but divide up the mascarpone mixture; start and end with bread slices.)
4. In another bowl cream together the mascarpone, pear nectar and sugar. Spread this mixture over the egg battered bread in the pan.
5. Dip the remaining slices into the egg batter and place over the mascarpone in the dish. Pour any remaining batter (if it will fit) into the dish. Refrigerate, covered for at least 4 hours.
6. DO AHEAD: Cover the French toast and refrigerate for up to 3 days (yes, really).
7. Preheat oven to 350°F. Remove the baking dish from the refrigerator at least 45 minutes before baking. Bake the dish until golden brown and bubbling, about 30-45 minutes. Remove from the oven, allow to rest for 10 minutes before cutting into squares and serving with pear sauce and remaining cinnamon butter.
8. PEAR SAUCE: In a large skillet melt the butter, then add cinnamon, nutmeg, cloves, ginger and sugar, stirring until sugar melts. Add the pears and cook for 20 minutes, until the liquid in the pan evaporates and the pears are soft. Add the Amaretto or extract and cook another 15 minutes. DO AHEAD: Cool sauce completely and refrigerate up to 3 days ahead.
9. Serve the sauce warm over the French Toast. Can also go on pancakes, waffles or English muffins.
Per Serving: 761 Calories; 53g Fat (61.9% calories from fat); 11g Protein; 62g Carbohydrate; 4g Dietary Fiber; 312mg Cholesterol; 336mg Sodium.

Posted in Breads, Brunch, Desserts, on December 31st, 2014.

Umbrian Apple Cake with Creme Anglaise made with apple cider

Diane Phillips, the cooking instructor who made this, is Italian. And this is her grandmother’s recipe, one that she has made hundreds and hundreds of times over her lifetime. It’s a beautiful cake – almost more like a coffeecake than a dessert cake – but it could be either one. It was scrumptious.

At the cooking class, Diane says her mother is probably rolling over in her grave because she serves this occasionally with a crème Anglaise. The cake is a firmer style – notice it has some bigger holes in it – this isn’t a super-tender kind of cake, but kind of like the difference between white bread and corn bread. They’re just different. The flavors were wonderful, and if I’d felt I could have, I’d have licked the plate of the crème that still clung to it. Someone in our cooking class did just that. My mother would have rolled over in her grave if she’d seen me do that!

In the photo at top you can’t quite see that the apple slices are placed in a decorative pattern, cored-edge down into the batter. Makes for a very pretty look when it’s done. The recipe calls for 5 Golden Delicious apples. Two of them are peeled, cored and diced into the batter itself. The other 3 apples are peeled, cored and sliced, and go into the pattern on the top.

The crème Anglaise starts off with apple juice. But after watching Diane make this, I decided that when I make this myself, I’ll use apple juice concentrate – why go through the process of reducing apple juice when you can use concentrate? The cake can be made 2 days ahead (covered, unrefrigerated). The sauce can be made up to 4 days ahead and can be frozen for up to a month.

What’s GOOD: the sauce was divine. It’s rich, but makes a nice moisturizer for the cake, which is just slightly on the dry side (good dry, though). It could also be served with whipped cream (easier). The cake has very nice flavor from the apples. Diane served this as part of a brunch, but it could be a dessert too.

What’s NOT: the sauce takes a bit of time to make, but hey, you can do it ahead, so do that!

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

* Exported from MasterCook *

Umbrian Apple Cake with Cider Creme Anglaise

Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 12

CAKE:
1 cup unsalted butter — softened (can use mild, fruity olive oil if preferred)
1 cup sugar
1/2 teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste — or extract
4 large eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
5 medium Golden Delicious apples — peeled, cored, cut in 1/2″ slices
1/4 cup unsalted butter — melted
3 tablespoons sugar
CIDER CREME ANGLAISE:
2 cups apple juice — or cider
1/2 cup sugar
1 1/2 cups heavy cream
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon vanilla paste
5 large egg yolks

NOTES: To keep apples from turning brown while you make the batter, pour Sprite over them, to cover. Drain and pat dry before proceeding with the recipe.
1. CAKE: Preheat oven to 350°F. Coat the inside of a 10-inch springform pan with nonstick spray (not Pam).
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste. Beat until blended.
4. Add eggs one at a time, beating after each addition.
5. Add flour, baking powder, cinnamon and salt, blending until smooth.
6. Cut 2 of the apples into very small dice and fold them into the batter. Transfer to prepared pan and smooth the top.
7. Arrange the cut apples, core side down (in other words, don’t lay them flat but push them into the batter on the edges) on top of the batter in circles over the entire surface (in the shape of a sun). The apples should be close together. Brush the apples and batter with the melted butter.
8. Generously sprinkle the apples and batter with the 3 tablespoons of sugar.
9. Bake the cake for 50-60 minutes, until the cake pulls away from the side of the pan, and the cake is golden brown. A skewer inserted into the center should come out clean.
10. Cool on a wire rack for 15 minutes, remove the sides of the springform pan and cool completely. Dust top with powdered sugar if desired. The cake will keep, covered, at room temperature, for 24 hours.
11. CREME ANGLAISE: In a 2-quart saucepan, heat the cider and 1/2 cup of sugar. Bring to a boil and simmer for 30 minutes, until reduced to 1 cup. Cool the cider completely.
12. In a 2-quart saucepan heat the cream, sugar, cornstarch, vanilla and egg yolks over medium heat, stirring occasionally, about 3 minutes.
13. Continue stirring over medium heat until the mixture thickens and just begins to simmer. Immediately remove from heat and strain through a fine-mesh sieve into a bowl. Add 1/2 cup of the reduced cider to the bowl, cover and refrigerate, stirring occasionally, until well chilled, about 2 hours. Sauce may be served warm or cold. Use any left over sauce in salad dressings, or as a drizzle over ice cream.
DO-AHEAD: The Creme can be refrigerated for up to 4 days, or frozen for a month.
Per Serving (you’ll use just half the sauce): 596 Calories; 34g Fat (51.5% calories from fat); 7g Protein; 66g Carbohydrate; 2g Dietary Fiber; 252mg Cholesterol; 255mg Sodium.

Posted in Vegetarian, Veggies/sides, on December 28th, 2014.

scalloped potato, spinach and corn casserole

Just plain yummy side dish casserole. The Gruyere cheese is what makes it, so don’t skimp by using something else. Use the imported cheese, the real stuff. You can substitute other cheeses, but I think the Gruyere is perfect.

Need a casserole to go with just about any kind of protein? It would be great with steak, pork chops, chicken, even a sturdy, full-flavored fish. Or, you could even eat this as a vegetarian entrée. It’s just SO delicious. As I mentioned above, the Gruyere cheese (it’s a very unique Swiss cheese) is, to me, what makes this dish over the top. It’s not low in calorie, however, since it contains heavy cream and full-fat milk. The potatoes bring enough starch to the dish that it all sticks together beautifully.

spinach_layerThe potatoes, sliced just perfectly at 1/4 inch thick (it helps if you have a slicer to do this) are simmered in the cream and milk until they’re nearly done. Meanwhile you make the corn and spinach mixture which gets layered in between 2 layers of the potatoes. See photo below at left with just one layer of potatoes and the layer of spinach and corn.

potato_corn_spinach_before_baking

Another layer of potatoes goes on top, see photo at right, then you add lots of cheese on top, bake for 25 minutes covered with foil, then 10-15 more without the foil and you’re ready to go. You can also make this the day before, bring to room temp and bake in a low oven to reheat. This recipe is a keeper. From the cooking class recently with Diane Phillips.

My cousin Gary just about made this whole thing for me – we took this to a Christmas Eve dinner at my son’s home. Every last bite – and I mean ever bite, was slicked clean. Had many, many compliments on the dish.

What’s GOOD: every morsel – the cheese, the potatoes, the spinach. Everything.
What’s NOT: it does take a bit of time to put it together – make a big batch so you can have left overs.

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

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Potato, Corn and Spinach Gratin

Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 8

3 tablespoons unsalted butter
1 medium shallot — finely chopped
2 cups white corn — fresh or frozen, defrosted
1 pound spinach — washed, spun dry
Salt and freshly ground black pepper
6 medium Yukon Gold potatoes — peeled, cut 1/4 inch slices
1 1/2 cups milk
1 1/2 cups heavy cream
More salt and pepper to taste
2/3 cup Gruyere cheese — shredded
1/2 cup Parmigiano-Reggiano cheese

1. Preheat oven to 350°F. Coat the inside of a 9×13 baking dish with nonstick cooking spray (do not use Pam).
2. In a (very) large skillet, heat butter and saute shallot for a minute, doing it slowly to bloom the flavor, until the shallot is soft. Add corn and saute for 2 minutes. Add spinach and saute until it’s all wilted.
3. In another large skillet with sides, heat the milk and cream over medium meat. Add potatoes and cook for 6-7 minutes, or until the potatoes are just barely tender (they will continue to cook during the baking process). Season with salt and pepper and pour HALF of the potatoes into the baking dish.
4. Spread all of the spinach and corn mixture over the top of the potatoes, spreading evenly, then add the remaining potatoes and milky sauce. Spread potatoes evenly, then sprinkle all the cheese on top. (MAKE AHEAD: you can cool the gratin at this point, cover and chill for up to 2 days. Bring to room temp before proceeding.)
5. Bake the gratin for 25 minutes, covered with foil, uncover and continue baking for another 10-15 minutes, until the cheese are golden brown and the gratin is bubbling. Allow to rest for at least 10 minutes before serving.
NOTES: If you’d rather make this in individual ramekins, prepare the same, but bake covered with foil for 10-15 minutes, then uncover for just 5 minutes.
Per Serving: 379 Calories; 27g Fat (63.2% calories from fat); 12g Protein; 24g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 218mg Sodium.

Posted in Uncategorized, on December 24th, 2014.

carolyn_singing

At our wonderful Christmas concert at our church, I happened to be seated on an outside edge, so my cousin took some photos of me. We did two concerts, nearly 2 hours long with our adult choir (120 voices), the high school kids’ choir (about 50), orchestra (about 18 or so) and bell ringers (12). When you’re a singer, though, you have to learn how to sing Hallelujah. It’s HAh, then ley, then LOO, then lower your jaw with the jah. It’s not ya, it’s jaaah. Got that? Oh, good.

We sang 3-4 parts of Handel’s Messiah, including the final one, the Hallelujah Chorus. At our church, many years ago, someone stood up when the choir began to sing the Hallelujah Chorus, and it’s now a tradition – everyone stands, and those who know the music sing along. It’s huge. The high school kids were intermingled with our choir to sing the Messiah, so there were about 170 voices singing plus all the people in the audience. It was glorious. Absolutely beautiful, even for me!

I’m hoping all of you have a lovely Christmas, when we celebrate the birth of Christ. I’ll be with family both Christmas Eve and Christmas Day. My cousin Gary is visiting, and we’ve been very busy, for which I’m grateful. My darling DH, would have sung all of the Messiah from memory. It was one of his favorite pieces of music.

Posted in Beverages, on December 24th, 2014.

pear_bellini

Want something festive to serve on Christmas morning, perhaps? Or for a Sunday brunch? Or for a nice summer dinner? And so very easy!

This came from the cooking class with Diane Phillips, and I think I’ve made this before, years ago before I wrote a blog – it’s so easy – I just needed to be nudged or reminded about it – that it makes a lovely, light drink.

Diane served this with Prosecco, the very popular Italian sparkling wine (more lightly sparkled than Champagne). It’s nothing but canned or carton pear nectar, Prosecco and some fresh raspberries to make it look extra pretty.

Have everything chilled ahead of time, mix half pear nectar and half Prosecco, drop in the raspberries and you’re done. If you or your guests would prefer a bit more alcohol punch, then use a bit less pear nectar.

What’s GOOD: how easy it is – it’s very pretty, and light. It isn’t all that sweet – it could be if you used a sweeter Prosecco. This one was just right – Diane used Rustico brand Prosecco – she says she finds it all over, for about $12 a bottle, I believe she said.
What’s NOT: nothing that I can think of.

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Pear Bellini

Recipe By: Diane Phillips, author and cooking instructor
Serving Size: 6

1 quart pear nectar — (Kern’s) chilled
1500 milliliters Prosecco — or sparkling wine (chilled) [that’s 2 bottles] Rustico brand if you can find it
1/2 cup fresh raspberries — for garnish

1. Gather 6 champagne flutes on a tray. Drop two raspberries into each glass.
2. Pour pear nectar half way up the glass, then add the Prosecco. Serve.
Per Serving: 275 Calories; trace Fat (0.5% calories from fat); trace Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 19mg Sodium.

Posted in Salads, on December 20th, 2014.

spinach salad with roasted apples and apple cider vinaigrette

Of all the recipes from this last class I went to, I think this was one of the best. What made it special were the roasted apples, and the vinaigrette. Both are different – unusual – and very, very tasty.

If you look at the apple that’s nestled at the top (center) you can see that it’s different – you can barely discern that it’s been roasted. Hard to tell with the others. And, you certainly can’t see anything about the salad dressing except that the spinach leaves glisten with it. And oh, was this good. This isn’t anything close to an easy salad to make. It has 3 prep components: the dressing, the candied pecans, and the roasted apples. But you’ll be in heaven when you taste it. The roasted apples have a wonderful sweetness, but not overly so, and the dressing contains a bit of brown sugar and is made with a reduction of apple juice, so it does have more than a little bit of sweet to it. It would have been perfect with Thanksgiving dinner. But it would be delicious any time of year. Truly.

When I make this – and I will be making it – I’m going to figure out how to use apple juice concentrate so I don’t have to boil down the juice to get a reduction. I think – and I’d have to double check the frozen can directions – but I think if you used 1 T. of apple juice concentrate you’d be all done with that step! A tablespoon of concentrate mixed with 3 parts water would = 1/4 cup apple juice, right? So you’ve saved a bit of time right there.

The spiced nuts – oh gosh were they ever good. Very easy. The only ingredient I don’t have in my kitchen is Lawry’s garlic salt. I’ll have to make do with something else as I’m not going to buy that just for this recipe. When I make this I’ll probably make more than this recipe because the nuts would be so tasty to serve to guests. Probably not in the same meal, but as an casual appetizer. The recipe makes 2 cups, and 1 cup goes into the salad, so you’ll have a cup left over anyway. You’re going to like them, I assure you!

Do buy baby spinach for this – or you could mix some field greens with spinach, which would be fine. But you don’t want regular (big) spinach leaves. And the only other comment is that you must add the poppy seeds at the last minute – on top of the salad. If you add it to the dressing, the poppy seeds clump together. Not appetizing, for sure. So just have those sitting by your bowl when you’re tossing and sprinkle them on top when you add the nuts and apples. Ideally, you’ll want to plate this salad so everyone gets an equal amount of apples and nuts, but it would be beautiful on a big platter. If you wanted to serve this as a main course, I’d add some goat cheese to it and you’d be set.

What’s GOOD: every single, solitary thing about this salad is wonderful. The apples (so different to be roasted), and the apple juice/cider vinaigrette. Oh, and the spiced pecans. Everything good.

What’s NOT: this will take you awhile to make – don’t make the day of – if you’re doing a full-on dinner yourself, although you can make the dressing ahead and the nuts. The apples can also be made ahead – so if you do make this for a dinner party, do all those steps the day before. You’ll be glad you did.

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Spinach Salad with Roasted Apples, Candied Pecans and Apple Cider Vinaigrette

Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 8

APPLES:
4 each apples — Gala or Fuji (can substitute pears)
1/2 cup turbinado sugar — (raw sugar)
VINAIGRETTE:
1 tablespoon apple juice concentrate
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
3/4 cup canola oil — or grapeseed (use a neutral oil)
SALAD:
30 ounces baby spinach — or a mixture of field greens and spinach
1 cup of spiced nuts (below)
2 tablespoons poppy seeds
SPICED & CANDIED PECANS:
1 tablespoon unsalted butter
1 1/2 tablespoons sugar
1/4 teaspoon seasoned salt
1/4 teaspoon Lawry’s garlic salt
1 pinch cayenne
1 cup pecans — or walnuts
1 tablespoon turbinado sugar — raw sugar

1. APPLES: Preheat oven to 400°F. Line a baking sheet with silicon or foil.
2. Arrange apple slices on baking sheet and sprinkle evenly with turbinado sugar. If you don’t put too much space between the apples, you’ll get most of the sugar on the apples, not on the baking sheet.
3. Roast for 15-20 minutes until the apples are caramelized. Cool and set aside. Apples can be made ahead and stored in refrigerator in an airtight container for up to 3 days.
4. VINAIGRETTE: Whisk together the apple juice concentrate, vinegar, brown sugar, mustard and oil (don’t emulsify it in a blender – gets too thick). Can be made ahead up to 2 weeks. Whisk just before serving.
5. SALAD: In a large salad bowl mix the spinach and poppy seeds with some of the dressing until greens are coated. Place salad on individual plates and garnish with roasted apples and spiced nuts.
6. SPICED NUTS: Melt butter in medium-sized nonstick skillet over medium heat. Add the sugar, seasoned salt, garlic salt and cayenne and stir until the spices give off some aroma, about 1-2 minutes. Add the nuts and toss until well coated, about 4 minutes. Remove from heat and place nuts in a glass bowl (for easier clean-up). Sprinkle the turbinado sugar over the nuts and toss until coated. Cool completely, then store in a ziploc plastic bag. Store in refrigerator up to 2 weeks or freeze up to 2 months.
Per Serving: 435 Calories; 33g Fat (64.0% calories from fat); 5g Protein; 37g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 176mg Sodium.

Posted in Uncategorized, on December 17th, 2014.

Did you know there ARE rules about cookie baking. Uh-huh! Read on . . .

Christmas Cookie Rules…

1. If you eat a Christmas cookie fresh out of the oven, it has no calories
because everyone knows that the first cookie is the test and thus calorie
free.

2. If you drink a diet soda after eating your second cookie, it also has no
calories because the diet soda cancels out the cookie calories.

3. If a friend comes over while you’re making your Christmas cookies and
needs to sample, you must sample with your friend. Because your friend’s
first cookie is calories free, (rule #1) yours is also. It would be rude to
let your friend sample alone and, being the friend that you are, that makes
your cookie calorie free.

4. Any cookie calories consumed while walking around will fall to your feet
and eventually fall off as you move. This is due to gravity and the density
of the caloric mass.

5. Any calories consumed during the frosting of the Christmas cookies will
be used up because it takes many calories to lick excess frosting from a
knife without cutting your tongue.

6. Cookies colored red or green have very few calories. Red ones have three
and green ones have five – one calorie for each letter. Make more red ones!

7. Cookies eaten while watching “Miracle on 34th Street” have no calories
because they are part of the entertainment package and not part of one’s
personal fuel.

8. As always, cookie pieces contain no calories because the process of
breaking  causes calorie leakage.

9. Any cookies consumed from someone else’s plate have no calories since the
calories rightfully belong to the other person and will cling to their
plate. We all know how calories like to CLING!

10. Any cookies consumed while feeling stressed have no calories because
cookies used for medicinal purposes NEVER have calories. It’s a rule!

So, go out and enjoy those Christmas Cookies – we only get them this time of
year! 

– – – – – –

This cute thing I’d never seen before. On Friday, this week, 2 girlfriends and I (and my cousin Gary who will be here and has agreed to take on Dave’s role of washing dishes) are going to bake cookies here at my house. So we’ll definitely need to re-read those rules when we begin!

Posted in Brunch, on December 16th, 2014.

mini_quiche_lorraines

Oh my gracious, was this ever delicious. I think I’m going to make this for Christmas morning. My cousin Gary will be here with me, and he likes eggs. And bacon. And cheese. I’ll make two apiece for us, although probably one would be enough. They’re rich.

At the recent cooking class I went to, Diane Phillips made this as part of a brunch menu, and oh golly, the cheese, that fabulous Gruyere, gives this the best flavor. Diane used thick-sliced bacon, cooked it just enough that it was “cooked” but not crisp – otherwise it wouldn’t curl around in the muffin tin. Then she mixed up the egg part (eggs, cream, salt, pepper, Tabasco, green onions and the cheese) and that is poured into the middle of the muffin tin. She filled the muffin cups clear to the top and during the baking they rose up higher than the bacon. They looked beautiful in the 12-cup muffin pan. There were over 40 people in the cooking class, so I couldn’t very well get up and go up to the demo counter to take a picture, now could I? Wished I could though, as they were really something to behold.

Diane explained that she sometimes uses some white Cheddar. She’s also used sausage, although you can’t really get sausage to hug the rim of the muffin tin. She’s also used Gouda and chicken, and cheddar and smoked sausage also. Another variation: Havarti with dill and bay shrimp added to the mixture.

The quiches can be made ahead and partially baked, removed to cool, chilled, then baked at 350°F covered for just 3-4 minutes to finish the cooking, or long enough to heat them through completely. So, there’s lots of flexibility with this recipe. It’ s a keeper.

What’s GOOD: for me, it was the bacon with the Gruyere that shined through in the complex flavors here. It was wonderful. Rich. Special. And it was beautiful to look at, besides that.

What’s NOT: not a single thing – loved this. There’s nothing about it, however, that isn’t high in fat and calories. So it’s a treat, that’s for sure!

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Bacon Wrapped Mini Quiche Lorraine

Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 12

12 pieces thick-sliced bacon
8 large eggs
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 shakes of Tabasco sauce
2 whole green onions — white part and a little of the tender green
3 cups Gruyere cheese — finely shredded

1. Cook bacon until cooked, but not at all crisp. This can be done in a 400° F oven for 7-8 minutes. Drain on paper towels.
2. In a large bowl whisk together the eggs, cream, salt, pepper and Tabasco. Stir in scallions, then using a flat whisk, add the shredded cheese. Cover and chill.
3. Preheat oven to 350°F.
4. Coat the inside of 12 muffin cups with nonstick cooking spray, arranging the bacon against the wall of each cup.
5. Pour the quiche batter into the muffin tins, (they’ll be quite full) and bake them until a knife inserted into the center comes out clean and the quiche has puffed up above the rim of the muffin tin, about 15 minutes. NOTE: you can bake this about half way the day before, cover and chill (or freeze for up to 6 weeks), bring to room temp and reheat, covered with foil in a 350° oven for about 20 minutes. Can be served warm or an room temperature. SUBSTITUTIONS: you can use other cheeses and meat combinations: white Cheddar and ground sausage; Cheddar and smoked sausage or Havarti/dill cheese with bay shrimp.
Per Serving: 372 Calories; 33g Fat (79.8% calories from fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 236mg Cholesterol; 533mg Sodium.

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