Get new posts by email:

Archives

Currently Reading

Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2023, I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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

BOOK READING (from Carolyn):

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

Tasting Spoons

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

Scroll down to the bottom to view my Blogroll

Posted in Salad Dressings, on March 14th, 2014.

apple_cider_vinaigrette_close

The other night I made the best salad. I can’t say that on any ordinary evening I feel my green salads are exceptional. They’re GOOD, but not exceptional. And usually they’re good because I make my own salad dressings. This one, though, was about the salad itself, and it was likely enhanced because of the dressing. I’ll tell you about what was in it down below. . . it’s not like I could even come up with a recipe, exactly. But I will tell you what I put in this one.

The dressing, though, is what I’m mostly telling you about today. But first, I want to talk a bit about vinegar. If you read any of the foodie magazines, you’ve likely read somewhere about the sad state of apple cider vinegar in our country. Most of the stuff we buy at the grocery store (Heinz included) is just the straight white vinegar with a little bit of brownish coloring in it. It’s not cider vinegar at all. apple_cider_vinaigrette_in_cruet

According to Wikipedia, apple cider vinegar a type of vinegar [that is supposed to be] made from cider or apple must and has a pale to medium amber color. Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed.

If you’re lucky enough to find apple cider vinegar that comes from some local farms, all the better, but on a bulk note, I generally buy Bragg Apple Cider Vinegar. According to their website,

“Certified Bragg Organic Raw Apple Cider Vinegar is unfiltered, unheated, unpasteurized and 5% acidity. Contains the amazing Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules. . . Bragg Organic Raw Apple Cider Vinegar is made from delicious, healthy, organically grown apples.”

bragg_vinegarAt upscale markets you can sometimes find lovely winery-produced wine vinegar and at organic farms (particularly apple orchards, I’d guess) you may be able to buy apple cider vinegar. Since I see that rarely, as I mentioned, I buy Bragg Apple Cider Vinegar Organic Raw — 32 fl oz – sometimes even at my regular grocery store. I prefer to buy the unfiltered that contains the “mother,” a clump of yeasty, spongy stuff that you’ll sometimes find in the bottom of a bottle of vinegar (only the apple cider type).

Back to this dressing, though . . . I went to my most recent salad dressing cookbook I bought last year, Vinaigrettes & Other Dressings: 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad. By Michele Anna Jordan. I leafed through, looking at every recipe. I’ve added one of her recipes in this book to my regular rotation, the Molasses Honey Vinaigrette. And I settled on this one to try something different. I did make two tiny changes – I used apple juice concentrate mixed with a little water (so it may have been slightly more concentrated than her recipe; and after tasting the dressing, I decided it was just a tad too acidic, so I added another T. of oil.

Why use Bragg?

Simple: it’s a true cider vinegar made with the must of apples, not just a white vinegar that’s colored to look like cider vinegar.

According to the author, she prefers to use this dressing on a cabbage slaw or on a chicken or duck salad. (I used it on a green salad!) She offers 4 variations on the recipe below – I have included them in the recipe below, although I haven’t tried any of these variations. A spicy version: adding 2 T. apricot, kumquat or fig jam and  3-4 garlic cloves (wow, 3-4?). Another variation has 1/2 cup pureed fresh mango in it and cilantro. A 3rd one adds 2 T. hot pepper jam, like jalapeno jelly; yet a 4th adds 1-2 tsp. chipotle chile powder and a T. of crème fraiche.

So, the mixture is combined in a glass jar, or as I did, in my handy-dandy Chef’n Emulstir 2.0, Salad Dressing Mixer. It was a gift for Christmas, and I will say, I use it a lot. After I make a salad dressing, of course, it resides in the refrigerator. Depending on what kind of oil I’ve used, it may be really firm (as in EVOO) and a bit thinner if I’ve used canola oil. I take the Chef’n Emulstir out of the refrigerator when I start fixing dinner, so that by the time I’m ready to toss the salad, it’s warmed up and will pour out of the spout and doesn’t clump on the salad. First, though, you grab the jar and flex the green handle thingy, which rotates inside the bottle, hence stirring it up well – emulsifying it as best I can.

The SALAD, then . . . for a salad to serve 3 people (we had a houseguest, our friend Joe Casali, of the Italian mushroom story) I used about 1 1/2 cups of Romaine, about 3/4 cup of arugula that I chopped up coarsely, 1-2 leaves of red leaf lettuce, 1/4 cup chopped-up sugar snap peas, about 1/2 cup chopped celery, mostly inner pieces, 1 medium tomato, chopped up in fairly small pieces, about 3 tablespoons of Feta cheese, crumbled, 2 T. toasted almonds, a few dried cranberries (craisins), a few pepitas, and lastly after dressing and plating the salads, I added 2 slices of avocado on each one.

What’s GOOD: I liked this dressing a lot. I have just enough for another salad. The author says to use up all the dressing in one go, but I didn’t do that. I’ll add an addendum here if I find the dressing doesn’t taste great at the 2nd iteration.
What’s NOT: nothing that I can think of. All dressings are best the day they’re made, but that doesn’t keep me from making larger quantities. Nothing in dressings can really spoil except with very long term storage (the oil could turn rancid, but that’s a long shot).

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

* Exported from MasterCook *

Apple Cider Vinaigrette

Recipe By: Adapted very slightly from Michele Anna Jordan, from her book Vinaigrettes and Other Dressings
Serving Size: 6

2 tablespoons apple juice, frozen concentrate
1 tablespoon water
2 tablespoons apple cider vinegar — [I use Bragg brand]
3/4 teaspoon Kosher salt
Freshly ground black pepper
6 tablespoons extra virgin olive oil — [I used about a tablespoon more]

1. In a glass jar add the apple juice concentrate and water. Stir or shake to combine.
2. Add the remaining ingredients and shake well before pouring over a green salad of your choice. Also goes well on a cabbage slaw or a chicken salad.
NOTES: VARIATIONS (I haven’t tried any of these):
(1) Zesty – add 2 T. apricot, kumquat or fig jam and 3-4 minced garlic cloves. Serve on pork or pork sliders.
(2) Mango – add 1/2 cup fresh mango puree and 2 T cilantro leaves. This one is best on fruit salads.
(3) Spicy – add 2 T. hot pepper jam – serve with chevre cheese and leafy greens.
(4) Smoky – add 1-2 tsp chipotle chili powder and a T. of creme fraiche. This particularly goes well with carrots, jicama and radishes.
Per Serving: 130 Calories; 14g Fat (91.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 237mg Sodium.

Posted in Books, on March 12th, 2014.

A couple of weeks ago I attended an all-day book event. An annual affair put on by the Literary Women of Long Beach. If you’re lucky enough to snag a ticket ($80 per – they allow 800 people to attend and they sell out almost immediately) you’ll be book-blessed for sure. All the proceeds of this yearly event go to the Long Beach Public Library. This was the 2nd year I’ve been able to go, and again, I came home inspired by the (women) author’s speeches and in awe of their writing abilities AND their poise at the podium. I’d only heard of two of the authors prior to the gathering, but I came away wanting to know more about each and every one of them.

Here’s the list – I’m not suggesting these are great book reads for everyone, but I’m planning to read some of them. Here they are:

Denise Kiernan – she’s written a best-seller entitled The Girls of Atomic City: The Untold Story of the Women Who Helped Win World War II. A documentary (book) about The (1944) Manhattan Project (Oak Ridge, Tennessee), an ultra-secret project to enrich uranium which went into the atomic bomb. Kiernan weaves the story of 2 women (and others) who lived there, who didn’t know until 1945, when the atomic bomb was dropped over Hiroshima, what they’d helped accomplish. Even the people who lived and worked there (in a locked compound) didn’t know what the overall project was about. Her talk, including some very funny stories about the centenarians she interviewed, was riveting. (I will tell you that 2 at my table had read this book, and although they enjoyed the beginning with the stories of the 2 women, neither of them particularly liked the 2nd half.)

Then there was Karen Connelly. A Canadian, she has written a number of things (including recently a book of poetry) but she’s more noted for her edgy books about Burma. In her speech she talked about her love of travel – she has a very indulgent husband, as she travels to the nether regions of the world, sometimes dangerous places. But Burma (Myanmar) has stolen a part of her heart. She’s a woman with a message (oppression, poverty, race relations and gender politics) and uses her novels to raise our awareness. Burmese Lessons is her most recent one. She also wrote The Lizard Cage. A couple of women at my table had read Burmese Lessons and were more than turned off by the over-the-top sex in it. She explained in her speech that her intense affair with a man who is a Burmese revolutionary was the genesis of the book, and that the explicit sex chronicled her relationship with him.

amanda_coplinEveryone attending this literary event chose to go to a break-out session with one of three authors. Mine was Amanda Coplin, a young debut author. She grew up in Wenatchee, Washington, the land of orchards and harvests of fruit. Hence her book, The Orchardist: A Novel. It has an unusual premise – it takes place at the turn of the 20th century. Picture a man who borders on ugly, who is lonely but plodding along on his ranch in central Washington State. Enter two young teenage girls, both pregnant prostitutes, who hide out in the orchard. From that plays out a very intriguing story. Amanda shared how these characters had been inhabiting her brain for a long time before she put pen to paper. The man, the orchardist, is much like her beloved deceased step-grandfather, who helped raise her. Several in our group had read this book and highly recommended it. I have it on my Kindle and will read it eventually. Amanda was a very likable speaker with wonderful stories to tell.

The next talk was with Madeline Miller. Her recent book is The Song of Achilles: A Novel. She’s a student (and teacher) of the Classics. For the last 10 years she’s tutored and taught Latin, Greek and madeline_millerShakespeare to high school students. In describing how she came to write this book she explained she was intrigued by some mention of Petroclus, Achilles’ best friend in The Iliad. So Miller worked for years writing, re-telling Homer’s tale of Achilles from the voice of this friend (lover), Petroclus. No question Miller is a scholar. No question Miller is passionate about her subject. She’s devoted years to studying languages and classic literature. This book has been translated in 23 languages. Although I was very interested in her speech, I don’t know that I’m up to the challenge of reading a book (sorry, a novel) about The Iliad.

Lastly, we heard from Susan Orlean. This woman was very impressive. Very knowledgeable about susan_orleannumerous subjects. She’s a staff writer at The New Yorker. She’s written essays most of her adult life, mostly on non-fiction subjects. She wrote the bestseller (that became a movie, Adaptation) The Orchid Thief: A True Story of Beauty and Obsession. She talked about being inspired to live life outside our box, our boundaries, to learn. Education is a key element in her life since she has written about such esoteric subjects as taxidermy, women surfers, the subject of “permanence,” and female bullfighters. Her journey – the point when she discovers some subject she wants to investigate – that’s her student phase. Then she reads and researches – that’s her discovery stage. Then she assumes the role of teacher – by writing about that subject. She’s not an expert at it, but finds more than enough fodder to write an in-depth essay (or maybe a book). If she writes for The New Yorker, you know she’s one very sharp woman. She’s also written the definitive book about Rin Tin Tin – Rin Tin Tin: The Life and the Legend. She’s written numerous other books – go to her web page if you’re interested. Here’s a link to a search I did at The New Yorker, if you’re interested in looking at any of her essays there. She’s just about finished writing a brand new book called The Library Book. She said it was available for pre-order, but I can’t find any online mention of it. This new book is an in-depth history of the Los Angeles Public Library. And no, she doesn’t live in L.A.

Posted in Beef, Pork, on March 10th, 2014.

swedish_meatballs_ala_ikea

Gee whiz – I sure should have photographed these delicious meatballs on a colored plate, eh? I darkened it a bit so you could see some contrast. Can you even tell they’re meatballs? No matter, though, if you have a hankering for Swedish Meatballs – it’s the taste that will win you over.

Only a couple of times have I dined on Ikea’s Swedish Meatballs. We used to have the store near us, but they moved to a much larger building about 15 miles away, so I don’t visit it very often. But I’ve not forgotten how delicious their meatballs are. For whatever reason I was craving comfort food, so with some defrosted ground beef on hand, I decided to make this rendition (from the Food Network) of Ikea’s Swedish Meatballs.

I do recall when I had Ikea’s version, the meatballs were very soft. To me, that means filler, and yes, I suppose these do have some (bread, in this case), but not enough to make them quite fall apart. Almost, but not quite. The onions and garlic are cooked separately (to make sure they’re  cooked through), then combined with some milk (so the milk soaks into the bread completely). I didn’t have any dry bread crumbs, but had fresh. I should have used less milk, so my meatballs were very wet. The baking process, though, cooked off the liquid.

Once you form the 1-inch meatballs, they’re refrigerated for about an hour, then baked in a hot oven for about 20 minutes. Meanwhile you make the sauce, which is really just a beef broth gravy and a bit of heavy cream at the end. The only unusual thing in it is Worcestershire sauce. Not in the recipe, but I did put in just a little bit of freshly grated nutmeg in the gravy. Allspice is the predominating spice in the meat, with a little bit of cinnamon and nutmeg, giving them that distinct taste. Just before serving, the meatballs are added into the gravy and heated through.

The pièce de résistance, though, is the jam. Traditionally it’s lingonberry (which you can buy at Ikea). I had some Montana huckleberry jam which was just great with it. Each and every bite should have just a tiny bit of the jam – it gives it a hint of sweetness. I served this with mashed potatoes (I think that’s traditional) though some serve it with egg noodles. You’ve heard me say before that I think Costco’s instant mashed potatoes are great. I wouldn’t serve them for Thanksgiving or a fancy dinner, but they’re amazingly true to home made mashed potatoes. And ever-so easy to make. In this case the gravy and meatballs are the stars of the show anyway. The potatoes are almost an afterthought, but a necessary one.

We had a friend over for dinner – Irene – who has Norwegian heritage. She swooned over these meatballs and said “oh, these taste just like my mother used to make.” You can’t get a more hearty recommendation than that, can you? I sent her home with some left overs.

What’s GOOD: Oh gosh, we thought these were wonderful. Absolutely mouth-watering delicious. Whether they’re true to the store’s version, I don’t know, but they’re very, very close and definitely worth making. Yes, I’ll be making them again, according to this recipe! I have another version of Swedish Meatballs on my site, but these are better!

What’s NOT: not a thing.

printer-friendly CutePDF

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

* Exported from MasterCook *

Almost-Famous Swedish Meatballs

Recipe By: Food Network’s rendition of Ikea’s Swedish meatballs
Serving Size: 6

1 cup bread crumbs
2 tablespoons unsalted butter
1/3 cup white onion — minced
2 cloves garlic — minced
1/2 teaspoon ground allspice
Kosher salt and freshly ground white pepper, dash of cinnamon and nutmeg
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound ground pork — lean
1 large egg — plus 1 egg white, beaten
Vegetable oil — for brushing
GRAVY:
5 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups low sodium beef broth
2 teaspoons Worcestershire sauce
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 tablespoons fresh parsley — chopped Lingonberry jam — for serving (optional)

1. Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
2. Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
3. Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
4. Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired. (Serve with mashed potatoes or over egg noodles.)
Per Serving: 584 Calories; 43g Fat (66.6% calories from fat); 27g Protein; 21g Carbohydrate; 1g Dietary Fiber; 171mg Cholesterol; 293mg Sodium.

Posted in easy, Pork, on March 8th, 2014.

skillet_pork_chops_apples_onions

Did we have pork chops in the freezer? Check. Apples? Yes, one. Check. Onions? Yes, always one of those on hand. Check. Italian Parsley? Yup. Check. Lemon juice? Oh yes. Check.

I’m sure you’re all just like I am – we eat different meats in rotation. Sort of. Chicken, chicken, fish, chicken, pork, chicken, fish, and way down the rotation list, lamb. This particular night I was in the mood for pork and sure enough, we still had two more pork chops from the Berkshire pig. I think this dinner will be the last, however. We have a Berkshire ham, which we’ll probably have for Easter, and I think I have one more pound of ground pork. When those are gone, I’ll be completely empty of Berkshire. Sadly.

Lucky is the word for me when it comes to pleasing my hubby – Dave never complains no matter what I serve him. Only when we’ve had the same leftovers 3 times does he grumble a little. I rarely do that – I try to insert something else in between, or I try to re-invent the dish somehow. But with some things that’s not possible. When I’ve defrosted meat to begin with, made something, I don’t like to re-freeze it. It’s already been frozen and I’ve read that meat just loses flavor when you do that. I’ve been known to do it with soup, when the protein comprises very little of the taste in the soup itself. Like tonight, for instance, as I’m typing this, I have meatballs in the refrigerator, chilling. From a couple of pounds of defrosted ground beef. (I’m making something close to Ikea’s Swedish Meatballs – if it’s good, I’ll post it in a few days.) I made a big batch – bigger than I should have I think – and my only hope is that we’ll have a guest over to help eat it up. Because I don’t want to freeze them.

Okay, back to pork chops. I’d saved this recipe in MasterCook – and so my notes say, I found it on Oprah’s website, although it’s a Mark Bittman recipe. Must have been awhile ago. But I searched for pork chop recipes within my to-try recipes and this one just seemed the best fit. And talk about easy!

The chops were seasoned with salt and pepper, browned in a skillet. Some vermouth was added to the pan along with a minced-up shallot. The chops are removed, and then you add the sliced apples and onion and cook that for awhile with some chicken stock, then the chops go back into the pan for a little while – maybe 10 minutes – while the sauce reduces down a bit. That’s it. Add a tidbit of butter (as a finish to the sauce) and garnish with Italian parsley. Done. I had a smidgen of rice left over from the chicken tikka masala I’d made the other night, so I added just enough to give the plate a rounding-out. It was enough for the sauce to soak into, which was delicious.

What’s GOOD: how quick and easy the dish was to make. My DH loved it – but then, he loves pork chops just about any way I’ll make them. Loved the interplay between the savory sauce and the sweet apple. Apple and pork really do go together well.

What’s NOT: nothing at all, really. Liked the dish a lot.

printer-friendly CutePDF

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

* Exported from MasterCook *

Skillet Pork Chops with Apples

Recipe By: Mark Bittman’s How To Cook Everything Basic (via Oprah’s website)
Serving Size: 4

2 pounds pork chops — preferably bone in (6 to 8 ounces each) 1″ thick [I used chops that were 1/2″ thick so cooked it for less time]
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup dry white wine — or light-bodied beer [I used vermouth]
2 tablespoons chopped shallot — or red onion
3 medium apples — peeled, cored, halved, and sliced [I used less]
1 large onion — halved and sliced
1/2 cup chicken stock — or more as needed
1 tablespoon fresh lemon juice
1 tablespoon butter
2 tablespoons parsley — chopped fresh for garnish

1. Blot the chops dry with a paper towel. Put a large skillet over medium-high heat and add the olive oil. When it’s hot, add the chops, turn the heat to high, and sprinkle with salt and pepper. When they brown and release from the pan easily, turn the chops, season again, and cook this side the same way. The whole process should take about 2 minutes per side or 3 to 5 minutes total.
2. Reduce the heat to medium and add the wine—be careful here; the wine may splatter a bit when it hits the hot oil—and the shallot and cook, turning the chops once or twice, until the wine is almost evaporated, 1 or 2 minutes. Transfer the chops to a plate and return the pan to the heat.
3. Add the apples and onion to the hot pan and stir until they start to stick, 1 or 2 minutes. Add the stock, stirring and scraping up any browned bits from the bottom of the pan. Return the chops to the pan, along with any juices accumulated on the plate. Bring the mixture to a boil, reduce the heat so it bubbles steadily, then cover.
4. Cook, stirring occasionally and turning the chops once or twice, until the chops are tender, 5 to 10 minutes; add another 1/2 cup stock or water if the apples start to stick. When the chops are done, they will be firm to the touch, their juices will run just slightly pink, and when you cut into them the color will be rosy at first glance but turn pale within seconds. By this time the apples and onions will also be soft. Stir in the lemon juice and butter and taste and adjust the seasoning. Serve the chops with the sauce on top, garnished with the parsley.
Per Serving: 535 Calories; 32g Fat (56.7% calories from fat); 36g Protein; 20g Carbohydrate; 3g Dietary Fiber; 119mg Cholesterol; 390mg Sodium.

Posted in Chicken, easy, on March 6th, 2014.

easy_chicken_tikka_masala_leftover_chicken

Last week I was just craving Indian food. We have a couple of Indian restaurants in our vicinity, but since I was craving chicken tikka masala, I knew I’d prefer my own version rather than a less flavorful restaurant variety. However, I had left over chicken, not fresh, raw. What to do? Easy  solution – make my favorite recipe but adapt it using the already cooked chicken.

Spotting a nice little Kosher chicken at Trader Joe’s a week ago, I bought the 3.5 pound baby and we had a really lovely roast chicken dinner from my favorite-est recipe. It was loverly, as they say. The meat was so very moist and tender. When we finished, I still had half a chicken left over, so I picked all the meat off the bone and stuck it in a Zip-loc bag and put it in the refrigerator, having no idea what I’d do with it. So when the Indian food craving hit, I just decided I’d adapt my recipe I already have for chicken tikka masala, but here I’d use the already cooked chicken.

It wasn’t hard to do, and I put the dinner together in a jiffy. First I got out all the ingredients – I chopped up the chicken meat, got out all the spices, prepped the vegetables, opened the can of tomatoes, minced the garlic and ginger. Then I got out my Breville BRC600XL The Risotto Plus Sauteing Slow Rice Cooker and Steamer to make rice (it has a standard rice setting which made just perfect Basmati rice). Once that was going I started the sauce. I tossed the chicken pieces with the spices first, then I added in the  yogurt. That was set that aside while I fired up the pan on the range. It was quick work with the onion and garlic, added in some other spices, and the canned tomatoes including their juices.  When everything was ready I added in the chicken which had been “marinating” in the yogurt and garam masala and stirred it into the pan. This recipe does contain a little bit of cream – I used less than usual and I mixed it with some whole milk I had. I allowed it to come up to a very slow simmer – I didn’t allow it to actually simmer, though, as the dish was “done” at that point. If I’d allowed it to boil, even gently, it might have separated from using some milk in it. Maybe not, but I wasn’t taking any chances.

What I wanted was for the chicken to be done at the precise time the rice was done. The basmati rice prepared in the risotto cooker is perfection when the heat switches off, so I was all ready and scooped rice out on the plate, then added some of the chicken in masala sauce on top, sprinkled with cilantro and we were ready to eat.

What’s GOOD: I think this was every bit as good as the original recipe made with raw, bone-in chicken. Of course, the kosher chicken was ever-so moist anyway. This recipe was super-easy. And super good too. I’d definitely make this again when I have left over chicken.

What’s NOT: nothing at all. Altogether good dish.

printer-friendly CutePDF

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

* Exported from MasterCook *

Quick and Easy Chicken Tikka Masala

Recipe By: Adapted from America’s Test Kitchen
Serving Size: 3

CHICKEN:
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
2 teaspoons garam masala
1 1/2 cups cooked chicken — approximately, chopped
1/2 cup yogurt — whole-milk preferably
MASALA SAUCE:
1 1/2 tablespoons vegetable oil
1/2 medium onion — diced fine (about 1 1/4 cups)
1 medium garlic clove — minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons fresh ginger — grated
1/2 serrano pepper — ribs and seeds removed, flesh minced (see note above), or one large jalapeno [optional]
1/2 tablespoon tomato paste
1/2 tablespoon garam masala
14 ounces canned tomatoes — use chopped or chop yourself
1 teaspoon sugar
1/4 teaspoon table salt
1/3 cup heavy cream — or whole milk
1/8 cup fresh cilantro leaves — chopped (or mint, if preferred) for garnish

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne and garam masala in medium bowl. Add the cooked chicken pieces and stir until the chicken has picked up all the dry spices. Then add the yogurt and combine; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. If using milk instead of cream, don’t allow the mixture to boil or it will separate.
3. Add the chicken yogurt mixture to the pan. Allow the mixture to warm up gently and when it’s hot, taste for seasonings. Add chicken broth if needed if the sauce is too thick. Stir in cilantro or sprinkle it on top as a garnish and serve over hot basmati rice.
Per Serving: 345 Calories; 22g Fat (55.6% calories from fat); 25g Protein; 13g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 477mg Sodium.

Posted in Desserts, on March 4th, 2014.

olive_oil_gelato

If you’d told me any time in the past that I’d be raving about a gelato made with olive oil, I’d have thought you were crazy. Olive oil and gelato or ice cream just don’t seem to have any affinity for one another. But I was wrong. Dead wrong! This gelato is smooth and heavenly. And I’d have wondered about the prudency of using very expensive olive oil also. Trust me here . . .

Likely I wouldn’t have even made this gelato having seen the recipe – just because I thought it didn’t sound all that appealing. But, because Nancy Silverton devised the recipe for Dario’s Olive Oil Cake that you read about a couple of weeks ago (that I’ve now made twice and I’m very carefully hoarding the few pieces that are left), she offered up the recipe for this gelato that she serves with the cake in one or more of her restaurants. That was a good enough endorsement for me to serve it. The recipe appeared in the Los Angeles Times.

We were going to a dinner party. We have this 4-couple gourmet group that meets every few months, and Peggy & Gary decided to do something way different – we had a vegetarian meal. And meads_green_dooroh, was it ever fabulous. Their coffee/espresso bar and café near downtown Orange, called Mead’s Green Door Café, is on the corner of Chapman and Parker, in case any of you are local readers. It’s the cutest little place – kind of eclectic and homey. They close early on Sundays, so Peggy & Gary hosted our group at the café at 5:00 pm. They’d set up a lovely long table and a kind of a serving/buffet table along another space. Bottles of wine were set out, glasses poured, an appetizer enjoyed, a short tour ensued for those who hadn’t been to the café before, including Peggy’s baking realm in the back. Three of the 4 women are bakers, and we all swooned a little over the TWO Hobarts (Hobart makes an industrial kitchen sized mixer) in the back kitchen, and the 8-foot  x 4 foot long work tables in the center.

I’m going to share some of the recipes from the dinner – including 2 fantastic salads that I can’t wait to make myself (from Sunset Magazine) and Peggy will, she said, share the lentil loaf with balsamic barbecue sauce that was so good, I can’t wait to try also. But today I’m telling you about the olive oil gelato.

The ingredients aren’t all that different – EXCEPT for the olive oil. And how it’s added is also very different. First you make the 6 egg yolk custard with milk, sugar, cornstarch, sugar and some powdered milk. Oh, and a bit of corn syrup and salt. It’s put through a sieve and chilled thoroughly (at least a few hours, but overnight worked for me). Then just before you pour this into the ice cream maker, you slowly pour in and mix gently the cup of heavy cream and the 3/4 cup of very good quality extra virgin olive oil. FYI: I used Trader Joe’s new Reserve EVOO. It mixed in beautifully – no streaks or separation. I poured it into the machine and it became gelato in about 40 minutes. I scooped it all into a freezer container and allowed it to completely freeze overnight.

What’s GOOD: Oh my, yes, this stuff is fabulous. I just can’t quite describe the texture – ever-so smooth and unctuous, is about all I can say. There was no vanilla in it. No flavorings of any kind. So it’s the olive oil that shines through, I guess, but it’s not like you can taste the olive oil. You can’t, really. It has a lovely yellow color with just a tinge of green from the EVOO. But not really green. Don’t for a second think this gelato/ice cream comes out green. It’s just that colors are made up of parts of lots of colors, so you can have yellow with a tinge of green. If I’d put the gelato in a green cup you might have been able to see more of the green. I’ll definitely be making this one again!
What’s NOT: I can’t think of anything we didn’t like about it – everyone raved about it when they tasted it. It did need to sit out on the counter for awhile to be soft enough to scoop, but once we did, it scooped nicely (which isn’t always the case with home made ice cream).

printer-friendly CutePDF
Files: MasterCook 5+ and MasterCook 14 (clicking on link will open the recipe in MC)

* Exported from MasterCook *

Olive Oil Gelato

Recipe By: Nancy Silverton, from Mozza cookbook
Serving Size: 8

6 extra large egg yolks
1/4 cup cornstarch
3 cups whole milk
3/4 cup sugar — plus 2 tablespoons
1/4 cup nonfat dry milk powder
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1 cup heavy whipping cream
3/4 cup extra-virgin olive oil — finishing-quality

1. Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. In a medium bowl, whisk together the egg yolks and cornstarch.
2. Combine the milk, sugar, milk powder, corn syrup and salt in a 4-quart saucepan and whisk to break up and dissolve the milk powder. Heat the milk mixture over high heat until it begins to bubble, then immediately remove from the heat.
3. Slowly add one-half cup of the hot milk mixture to the bowl with the eggs, whisking constantly. Continue to whisk in half of the milk, one-half cup at a time, enough to warm the eggs slightly.
4. Pour the egg and milk mixture into the pot with the milk, return the pot to medium-low heat and cook, stirring constantly with the whisk or a wooden spoon, until the gelato base thickens enough to coat the back of a spoon.
5. Pour the gelato base through the strainer into the bowl set over ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
6. Remove the ice cream mixture from the refrigerator, pour it into a bowl and stir in the cream and olive oil. Pour the mixture into the bowl of an ice cream or gelato maker, and spin it according to the machine instructions. Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until you’re ready to serve it. Serve the gelato within a few hours of spinning it, before it hardens. [If made ahead, just allow the container to sit out at room temperature for about 8-10 minutes and the gelato will be soft enough to scoop.]
Per Serving: 492 Calories; 38g Fat (68.7% calories from fat); 6g Protein; 33g Carbohydrate; trace Dietary Fiber; 213mg Cholesterol; 197mg Sodium.

Posted in Breads, on March 2nd, 2014.

sourdough_white_bread_cooling

I nearly forgot to post this one – my 2nd venture back into sourdough after a hiatus of about 20 years. Can’t you just about smell the hint of yeast bread? It was divine.

There are plenty of recipes out there on the ‘net for sourdough bread. And mine likely isn’t all that unusual.  But it’s the one I made most often – way back in the 1960s and 70s when I baked bread regularly. With a new sourdough starter at hand, I wasn’t about to venture into new territory, but wanted to make this first loaf with the trusted recipe.

Probably the most difficult thing about sourdough – once you have a starter going – is to remember  to take it out a day before you want to use it (to bake something), and refresh the batch with fresh flour and warm water and allow it to regenerate. I don’t know about you, but even though I have a calendar that I keep (on my iPhone and on my computer) I never know from one day to the next whether I’ll really be home on any set morning or afternoon – even if there’s nothing on my calendar. I may get an invitation to meet a girlfriend for lunch. My DH may ask me to meet him somewhere for lunch. I have regular things I do every week or two. I have meetings now and then. But anyway, you do need to make sure you’ll be home for most of the time required in this recipe. There’s time to go run an errand to the grocery store, but not time to go sit in a doctor’s office or to the car wash. The dough has to rise twice, and it’s a good thing to be hanging around watching it now and then. Especially the 2nd rising, as it takes less time. The amount of time you’re actually working with the dough is small, but in the rising processes it just needs to be watched (and maybe talked to nicely, maybe setting it in a warmer place).

sourdough_white_breadSo, here’s the method. This assumes you’ve already let the sourdough sit overnight (to GET the fresh starter you’ll need for the bread), and you begin with just ONE CUP of it. You can use more if you’d prefer, but it might make more batter than you’ll be able to deal with. You could make biscuits with the remainder, but that’s a story for another day.

YEAST: In a small glass measuring cup you want to get the yeast started. Now this part is something I’ve almost always done – ever since I learned how to bake bread. I mix the package of dry yeast in the warm/hot water with 1/4 tsp of ground ginger and 1/4 tsp of granulated sugar. Back in the 60’s I did a lot of reading about yeast and bread – everything I could get my hands on at the library (and there wasn’t a whole lot) and some book I read talked about adding ground ginger to the yeast mixture along with a tiny bit of sugar. What this does is allow the dissolving yeast something to feed on – the little molecules of yeast actually like to climb, as I recall reading, and if it’s got something there to climb on – like the ginger and sugar, it will climb. It’s a little thing, and you don’t have to do it if you’d rather not, but I’m of the opinion that it helps – it allows all the yeast to work. You want to use a glass, plastic or ceramic bowl (a Pyrex measuring cup is what I always used but now I use a plastic one). You do NOT want to use a metal bowl or measuring cup – yeast doesn’t particularly like metal at this stage.

FLOUR: Many yeast breads can be made with all-purpose flour, but over the years I learned that there’s a reason you use bread flour (which allows for the development of more gluten, which in turns gives the rise and a better texture). I use King Arthur’s if I can, but regular grocery-store bread flour will be fine. You’ll use less King Arthur bread flour than you will regular bread flour, fyi.

DOUGH: So, you’ve got one very gooey cup of sourdough starter in a large bowl. (In my recipe below I’ve also given you one word of advice – if you wear rings – take them off to knead sourdough.) Now you’ll start adding in the stuff. To it you add the yeast mixture, sugar, salt and flour. That’s it. You can do this first step in a stand mixer with the dough hook (I did, although I didn’t have  a stand mixer years ago and kneaded all my bread by hand). Using the dough hook makes the kneading SO much easier.

CONSISTENCY: If there’s one thing I have learned over the years about bread baking and particularly sourdough it’s to NOT add any more flour than you absolutely need to handle the dough. The more flour, the drier and more crumbly the bread will be. Having made bread in the new no-knead Sullivan Street Bakery method,  the European Peasant Bread (which is an extremely wet dough) you come to realize bread doesn’t need as much flour as you might think. That style allows for lots of bubbles and a very open crumb.

KNEADING: Here, with a sandwich bread you must add enough flour so you can knead it – in this kind of fine-crumb bread, you do need to knead it well to remove all the bubbles. With the no-knead, you want lots of bubbles to make a hole-y bread, while with sandwich bread, bubbles are your enemy. You almost can’t over-knead a yeast (sandwich) bread dough. But you can do it with the dough hook during both kneading steps. The 2nd time you’ll find the dough is much more malleable, supple and smooth. I prefer to knead it with the dough hook the 1st time and do it by hand the 2nd time. During the first mixing, it’s important to knead it well (which is why I use the stand mixer and dough hook) because you want to develop and push and pull the yeast and its interaction with the flour. If you don’t do that, the bread won’t rise correctly. The rising action just won’t happen the way you want it to. During the 2nd mixing, all you really are trying to do is punch/push out most of the bubbles.

DOUGH HOOK: Start the mixer on low until the batter has started to come together. In a regular sized Kitchen Aid stand mixer, this 2-loaf sized batter/dough will nearly fill the bowl – it doesn’t to begin with, but once the gluten begins developing the dough wants to climb the dough hook. You may need to stop it and pull it off. Don’t run the motor so fast that the mixer moves on the countertop. Kneading bread dough is the hardest thing a stand mixer can do, just about, so just go slow and increase the speed gradually. Let it run/knead for longer than you might think. It mixes up soon enough, but just let it go – probably for 4-6 minutes at least.

RISING WHERE?: In my present kitchen I don’t have an ideal place for dough or bread pans to rise, but I’ve finally found a location on top of my toaster oven, which puts a bowl or the pans within about 2-3 inches of our under-cabinet fluorescent lights. They don’t give off a lot of heat, but it’s better than sitting on our granite countertops, which are cold even in 90° weather. Lots of people create make-shift places to proof bread – like turning on your oven to its lowest temp for a few minutes, then turning it off and adding the bowl or pans. That works for awhile, but not for anything like 90 minutes. Some people put a pan of boiling water in the oven, and that will take about an hour to cool off, then you can repeat the process. You can create a cardboard box with a light bulb to heat up the space – just don’t over heat. Also know that in the winter, it’ll take longer for the dough to rise if the kitchen is cool. Some people just add more yeast (which works). If you add enough yeast bread dough will rise even if it’s in the refrigerator. That’s the genesis of refrigerator yeast rolls – you’ll find lots of recipes for those on the ‘net.

SHAPE: After the 1st rise, you punch down the dough, knead it for several minutes, until it does get that smooth texture. Cut the dough in half using a serrated knife and shape each half. You can do these in bread pans or on a flat sheet . . .

PANS: You might be able to put this dough on a flat baking sheet, but my experience with these kinds of wetter doughs is that as it rises it spreads out and not much up. So you’ll have a loaf that looks more like a ciabatta rather than a sandwich loaf. There’s a fine line between a wet dough that spreads and a more firm dough that will rise UP. You’ll need to test your own to see if it works. When in doubt, use bread pans or a ceramic bowl – an oval with sides. Or a Le Creuset  will work too. There are 2 sizes of bread pans – 8” and 9”. If you use 8” these loaves will be quite high. The 9” probably works better, but both will work. Don’t go out and buy 9” pans if you don’t have them.

THE FINGER TEST: Most experts tell you that to tell if the dough has risen enough you poke two fingers into the dough and if it doesn’t push back, it’s risen enough. The other test is the “double in bulk.” I try to eyeball the mound of dough and know when it’s about reached the double size. In most recipes this will take about 2 hours. During that time you don’t touch it or do a thing to it. If it’s warmer on one side than the other, rotate the bowl half way through.

PUNCHING DOWN: A few recipes (but not this one) tell you to punch down the dough while it’s still in the bowl – this is a method that uses 3 rising times. It merely means using your fist (without rings on any fingers) and punching the dough in as far as it will go then kind of gathering it up and turning it over and letting it rise again.

2nd RISING: My experience is that the 2nd rise takes less time – usually about 45 minutes to an hour. I also have learned over the years that you want the dough to have risen ALMOST to the point you’d like it to look once it’s fully baked. In other words, the bread isn’t going to rise much at all, if any, once  you put it in the oven. I like the bread to have a nice mound above the bread-pan-edge, so I allow it to proof (rise) until it reaches that point. Be careful with the pans – don’t bang them or you could deflate the dough. I made a slash on the top of both loaves when I made mine, but you probably don’t have to. I cut into it only about 1/2 inch. Don’t slash very far down the side of the loaf or it might almost spill out sideways. That you don’t want. Just slash it on the top, 2 cuts about 3 inches or so long. They make special utensils for this, but any good sharp knife will work fine.

BAKING: Be sure to preheat the oven so it’s nice and hot. If you want to, turn the loaves around once during the baking. But don’t bang the oven door. When you remove the loaves, tap on the top with your fingernail or knuckle – you’ll hear a hollow sound – you’ll know they’re done. Some bread is so tender and soft you can’t possibly place the loaves on the top of the bread pan edges to cool, but sourdough makes a hearty crust and you can with this one. When in doubt, remove the bread from the pans immediately and let them cool on a wire rack. If you leave the bread in the pans, they’ll begin to steam from all the trapped heat – it will make the crust soft – not what you want here.

Yeast Bread Internal Temps:

According to several websites, yeast bread made with a combo of bread flour and regular all-purpose flour is done once it reaches 175° F; if bread flour only is used, bake to 185°F. Many yeast bread recipes also say 190-200°F. A baguette needs to be baked to 210°F.

SLICING: Don’t slice the bread too soon. This is an oft-made mistake – if you cut the bread before it’s cooled you’ll tear the tender bread. If that suits your meal to have irregular torn parts, then do go ahead, but if you want nice sandwich slices, wait for the bread to cool. I’ve become, over the years, very adept at slicing even slices of bread. How? I don’t know for sure – I watch the far side of the knife carefully as I begin the slicing with a serrated knife. Don’t push the knife down too far with each back and forward stroke. A gentle pressure works better – that way you can re-angle the knife if needed to make an even slice.

AH, BUTTER AND EAT!: Well, all that effort and all these instructions – now spread with some  unsalted butter (or salted if you’d prefer) and enjoy it. If you put much other than butter on it you’ll not even taste the sourdough.

STORING & FREEZING: My experience is that bread keeps best in the freezer. Because we’re just a family of 2, we don’t eat much bread at any meal, let alone much in a single day – some days we have none. So I do two different methods:  (1) I slice the bread, stack maybe 2 or at the most 3 pieces and wrap well in foil, then I put that in a Ziploc freezer bag, suck out the air with a straw (you know how to do that, right? – seal the Ziploc closure with only a tiny opening at one end in which you slip a straw. Holding the closure almost closed, just barely holding the straw between both hands, suck on the straw to draw out any air in the bag and quickly slide out the straw as you continue to hold it shut and seal it up). Then that Ziploc goes into the freezer. (2) I do sometimes use my vacuum sealer to prep a chunk of bread ( 2-3 inches long, unsliced) and when it begins the vacuum seal part, I only let it go until the interior bread just begins to shrink in and I stop the vacuum seal. Does that make sense? If you continue to pull air out it will press all the texture out of the inner, tender bread. So that’s why you continue only until it begins to indent the middle of the bread. Then that vacuum-sealed piece goes into the freezer. It usually takes less than half an hour to defrost either type. When I defrost the thick chunk of bread (unsliced) I usually lay the chunk down flat and slice horizontally to get an even slice. It’s much harder to slice bread that doesn’t have an end crust as it gives the chunk integrity to hold itself up.

Whew, that was one very long post. Hope this helps someone . . .

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

* Exported from MasterCook *

Sourdough Bread San Francisco Style

Recipe By: An old favorite of mine, from the 1960’s
Serving Size: 28

1 1/2 cups hot water
1 package active dry yeast
1/4 teaspoon ground ginger — (I know, it’s odd)
1/4 teaspoon granulated sugar
1 cup sourdough batter
2 teaspoons sugar
2 teaspoons salt
3 1/2 cups bread flour
1 cup bread flour — or maybe 1 1/2 cups used on the kneading board

Notes: The ground ginger and sugar in the yeast mixture adds no flavor – it’s there only to give the yeast a little something to feed on. It’s an old “trick” I learned in the 1960s when I first started baking bread. It gives the yeast a little jump start, supposedly.
1. In a 2-cup measuring glass cup (or something similar, but NOT metal) add the hot tap water (not too hot or it will kill the yeast) and ground ginger and tiny bit of sugar, then sprinkle in the yeast, stirring to dissolve. Set aside for about 5-10 minutes to allow the yeast to bloom. If it doesn’t get lumpy and bubbly, it may not be active yeast anymore.
2. Place sourdough batter in a large bowl and add sugar, salt, then add the yeast mixture along with a cup or so of flour. Stir well so all the ingredients are thoroughly mixed before adding more flour. Add about 3 more cups of flour and stir until it’s one big ball of dough, adding a bit more flour if needed to bring it together.
3. [If you wear rings, I recommend you take them off for this step and for Step #5.] Pour the mixture out onto your kitchen counter – sprinkle the board and the dough very lightly with more flour – and knead for 3-4 minutes until the dough is one cohesive ball and has no streaks of flour. It’s better if this dough (at this point) is VERY STICKY. You can also do this step with a dough hook on your stand mixer, or the plastic dough blade in the food processor. Don’t over-work the dough at this point.
4. Roll dough into a lightly greased bowl (big enough to allow the dough to double in size) and place in a warm environment – about 90°F for 1 1/2-2 hours until the dough has doubled.
5. Punch dough down and pour out onto a flour-sprinkled surface again and knead well for 8-10 minutes (or use the dough hook of stand mixer or dough blade in food processor) and work the dough until it’s a very smooth ball, elastic in texture. Add more flour in very small increments if the dough is too sticky. The aim is to just barely keep the stickiness under control. Adding more flour at this point can make a dry loaf of bread.
6. Using your hands mold the dough into an elongated oval, or a large round, or into 2 loaf shapes for bread pans. Pull the outside edges down and underneath so you have a very smooth surface. NOTE: sometimes sourdough bread just won’t hold its shape on a flat baking sheet surface, but will rise and just spread out rather than up. If that happens, you’ll need to confine it in a bread pan or some other shaped pan or oven-proof casserole dish so it has sides to contain it.
7. Dampen a light weight cotton kitchen towel (not terrycloth because it will snag on the dough) and lay it over the sourdough and place the loaf, again, in a warm place. It will take less time to rise, about 1 – 1 1/2 hours.
8. Preheat oven to 400°F. Place a shallow pan of just-under-boiling water on an oven shelf below the shelf for the bread. Brush the outside edges of the bread with water and use a very sharp knife (serrated works) to cut at least 2 slashes (about 3 inches long each) across the dough, near the top, at least an inch or 2 apart. Bake for 35 minutes for bread loaves, about 40 minutes for a French (oval) shaped loaf) and about 55 minutes for one very large round loaf.
Per Serving: 82 Calories; trace Fat (4.2% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 153mg Sodium.

Posted in Appetizers, easy, on February 28th, 2014.

crostini_grape_leaves_olives

Need an easy artichoke heart mixture to serve to guests that’s tasty and very quick to put together? And has no mayo or sour cream in it?

This recipe has been in my arsenal for years, from a decades-ago class I took from Joanne Weir. I’d forgotten all about it, but noticed that it didn’t have a photo attached to it (this in my MasterCook software program I use for all my recipes). That’s an automatic signal that I took the class long before I began taking a quick pix of the food when I attended the class. It also meant I’d not written it up here on my blog either! Since it’s an easy recipe to make, I chose to include it for a dinner party we were having recently.

Making it the day before is no problem – in fact it helped me to get at least one dish done ahead of time. This topping/dip keeps for about a week or so. In the class Joanne just chopped up the ingredients on a cutting board. It calls for canned or defrosted artichoke hearts, not marinated type, a few brined grape leaves, garlic, green olives –  Joanne called for picholine but I couldn’t find that type the day I went shopping so I used a plain green olive – some Parmigiano cheese, lemon juice and just a little bit of EVOO to smooth it out. That’s IT. Easy, huh? Changing the type of olive in this would likely change the flavor profile a little bit. Don’t use kalamata – they would overpower the mixture. Don’t use ripe olives, and don’t use the green stuffed olives either.

When I made this I used the food processor – I was into “easy” that day. If you’d prefer a bit more texture to the spread, then definitely do the mince and chop version. Do allow the mixture to refrigerate for a few hours – so the garlic isn’t so harsh and it has time to permeate it all.

What’s GOOD: how easy it is to make, plus it keeps for awhile. Make it 2 days ahead – that’s fine too. Very tasty – you definitely know it’s artichoke hearts but you can’t exactly pick out the grape leaves (it adds just a little bit of sharpness) along with the lemon juice. Very delish appetizer that I’ve made over and over.
What’s NOT: you might not have brined/jarred grape leaves on hand (I didn’t) but I found them easily enough at my local upscale market. And you might not have the right olives – but I substituted some other small green olives instead.

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

* Exported from MasterCook *

Crostini with Artichokes, Grape Leaves and Olives

Recipe By: From a cooking class with Joanne Weir
Serving Size: 8

6 large artichoke hearts — frozen, defrosted (or canned, drained)
4 whole grape leaves — bottled, rinsed
1/3 cup green olives — Picholine, pitted, chopped
1 clove garlic — minced
1/2 teaspoon grated lemon peel
8 shaves Parmigiano-Reggiano cheese — crumbled
1 1/2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste
24 pieces French baguette sliced
lemon wedges for garnish

Notes: This can be made ahead, but don’t add garlic until just before serving. Use a country bread – coarse textured, about 2 inches in diameter. You can also grill the bread slices rather than bake them. I made this in a food processor until it was smooth, so I didn’t do quite so much mincing and chopping and let the processor do all the work.
1. Remove the stems from the grape leaves before mincing.
2. In a bowl combine the chopped artichoke hearts, grape leaves, olives, cheese, garlic and lemon zest. Pour mixture onto a cutting board and continue to chop together until coarsely chopped. Place mixture back in the bowl and add cheese, olive oil, lemon juice, salt and pepper to taste. Use plenty of salt, as once you put it on bread, it dilutes the salt. Taste for additional lemon juice as well. If made ahead, allow mixture to sit out at room temp for at least 30 minutes.
3. Coat the thin bread slices with olive oil and a little salt, then bake in a 400° oven until just crisp. Do not overbake. Serve crostini with a thin slather of the artichoke mixture.
Per Serving: 292 Calories; 7g Fat (21.3% calories from fat); 11g Protein; 47g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 709mg Sodium.

Posted in Soups, on February 26th, 2014.

rancho_gordo_brown_tapary_bean_soup

It’s been some years now that I’d been reading about Rancho Gordo beans. About how they’re just the best out there. Fresh dried. Premium beans. Heirloom beans and worth the price to mail order them. I had to find out, and this is the first soup I’ve made from them.

You’ve probably read about them just as I have. Rancho Gordo. A company out of Napa, California. They are a small company with a mission – from their website they explain . . .

Heirloom beans are the foundation of Rancho Gordo. I remember the first time I ate a Rio Zape and was shocked at how much better it was than the average pinto bean. I did a little more research and soon realized that I hadn’t even scratched the surface. There are hundreds of heirloom beans waiting to be discovered. My thinking is the best way to save these beans is by eating them and letting people see that even though the yields are lower and they aren’t as uniform as industrial red kidneys, they are more than worth the bother. [. . . from Steve Sando, founder of Rancho Gordo]

My friend Cherrie agreed to share the order with me – I think I bought 4 varieties of their heirloom beans. I read about all of them and decided to try a few first before I placed another order. They produce lots of different types, and when they run out; well, they’re gone until next season. As I make anything with the other varieties I ordered, I’ll tell you about it. As of this writing, the beans are $5.95 a pound, and they charge a flat fee of $10-12 to ship, so it’s best to buy several and make that shipping fee count.

brown_tepary_beans_dried

Each package weighed a pound. So with sharing, I ended up with 1/2 pound, which was just fine for my first heirloom bean soup.

I wrote a note on the baggie about the tepary bean – on the shipping packet it said they were a meaty bean, great in salads, to look for debris and to use a simple preparation. Also it said they’d keep until 2015.

On their website it says this about the tepary bean:

Teparies are indigenous to North America and were developed by Native Americans to be drought-tolerant. Higher in protein and fiber than other beans (which are already super foods), what more can you ask for in food? Flavor and texture? You got it! The small beans plump up a bit but keep a meaty, dense texture. Can you tell we’re smitten? The beans are savory but the white version tends to be slightly sweet. Tepary beans look like lentils but they have nothing in common with lentils other than their small, compact size. In fact, they take as long to cook as an average-sized bean.

So, I made soup. I allowed the beans to soak in cold water overnight. I drained the water off and added them to the soup I started. I made the soup in my new Breville Risotto Cooker, on the slow cooker/low setting – this after I’d sautéed some onion, added garlic for just a minute, then added a bunch of stock. Now, I happened to use Penzey’s soup base because I always have it on hand. I used pork, but chicken is probably more common. I had a ham hock from our Berkshire pig that had almost NO meat on it, but it provided ample flavor, which was a good thing. I added dried thyme and dried oregano too, plus a big can of tomatoes and let that sit in the slow cooker for a few hours. I kept testing the beans because no way was I going to let them over cook and get mushy! I wanted texture, and that’s exactly what I got.

What’s GOOD: love the chewy texture of the bean. If you overwhelm it with spices or seasonings, you’re not going to taste the bean at all, in which case you might as well use a grocery-store red bean. These are slightly smaller, kind of flat-ish, which is why they describe them as lentil-like, but only in appearance, not in taste or cooking. I liked these beans a lot and I’d order them again when/if I do place another order. The soup was delish – good for a cold winter’s day. Nothing exceptional; just good, old-fashioned stick-to-your-ribs simple soup.
What’s NOT: for some, buying mail order dried beans may sound ridiculous (and expensive). But I’m always interested in buying things that are DIFFERENT, and these surely fit that description.

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

* Exported from MasterCook *

Rancho Gordo Tepary Bean, Ham and Tomato Soup

Recipe By: My own concoction
Serving Size: 6

8 ounces dried beans — Rancho Gordo Brown Tepary type (or see note below)
2 tablespoons grapeseed oil
1 large onion — peeled, chopped
2 cloves garlic — chopped
2 teaspoons dried thyme — crushed between your palms
2 teaspoons dried oregano — crushed between your palms
4 cups chicken stock — or pork stock, approximate (I use Penzey’s soup base)
1 pound ham hock
56 ounces canned diced tomatoes — with juices
Salt and freshly ground black pepper to taste

NOTES: I used Rancho Gordo brand beans because I had them on hand – they’re an heirloom, premium dried bean. You can use any kind of dried red bean or white, but not lentils or split peas. This is a fairly brothy kind of soup. If you like, you may add more beans from the get-go. If you want to, remove some at the end and mash or use an immersion blender just a little bit to give the soup some thicker texture. You may also add a variety of other vegetables like zucchini, green beans. You could also add about 1/2 cup dried pasta 10-15 minutes before serving.
1. Wash and rinse the beans under running water to find and discard any debris. If time permits, soak the beans overnight in cold water. Drain the beans before adding to the soup mixture. Otherwise, soak the beans for an hour in cold water and discard the water.
2. In a large pot warm the oil over medium heat. Add the chopped onion and saute for about 8-10 minutes until the onions are translucent. Add the garlic and continue cooking another minute. Add the thyme and oregano and stir in. Add the beans, stock, canned tomatoes and ham hock. Bring to a boil, reduce heat to low, cover and simmer for about 45-55 minutes, or until the beans are just barely cooked through. Do not over cook them – you want them to have texture.
3. Remove the ham hock and allow to cool on a plate. Pick over the hock and remove any ham meat and chop into small pieces or shreds and add back into the soup. Discard the bone and fat from the hock.
4. Add salt and pepper to taste. Serve immediately, or cool and allow to refrigerate overnight (soup is always better the next day). Reheat to serve. SLOW COOKER: This can be made in a slow cooker, if preferred. Use a low setting if possible and cook for 4-5 hours. If using a high setting, it may take only an hour or two for the beans to cook through if you’ve soaked them first.
Per Serving: 459 Calories; 20g Fat (38.6% calories from fat); 30g Protein; 39g Carbohydrate; 14g Dietary Fiber; 80mg Cholesterol; 2389mg Sodium.

Posted in Vegetarian, Veggies/sides, on February 24th, 2014.

champagne_asparagus_risotto

Although this picture may not wow you with its color artistry, all I can tell you, bottom line, it’s ultimately a creamy, smooth, oozing risotto, filled with umami flavors. I served it with salmon, but it could be a meal unto itself.

Below you will find this recipe in two versions – one made on the stovetop, which is what most people will do – and another revised slightly for the Breville risotto cooker that I used. This recipe is one I’ve made for at least 3 decades, and was my first introduction to risotto, way back in the early 1980s. I can’t say that I’ve made it more than a dozen times, just because risotto is so high in carbs and it (used to) require so MUCH standing at the stove, stirring and stirring.

At the time, I had attended a cooking class at a then-popular cooking school called Ma Cuisine, and Tarla Fallgatter taught the class, and made risotto as well as osso buco (a recipe I’ve never posted, and suppose I should!). I’d read about risotto, never had it, and merely said to myself “no way” would I stand in front of the stove for 30-45 minutes, stirring and adding broth until it was just done. Arborio rice was very, very hard to find back then – only one upscale market carried it and at a very hefty price. Champagne, then, was a splurge, and to think of using it in rice was almost over-the-top. But when the class was served the results – oh my gosh, it was just SO good. I became a convert, and made this many times, usually when someone was visiting, who would help with the stirring. Our friend Russ was a frequent visitor for dinner then, and he was a willing helper, being the one to get a spa facial as he stood over the big frying pan stirring.

Jump forward to 2014. My DH bought me for Christmas (at my suggestion) the Breville BRC600XL The Risotto Plus Sautéing Slow Rice Cooker and Steamer. A splurge, for sure, for a device to make risotto, but I’ve used it to make rice (just regular stuff) and I’ve used it as a slow cooker too to make a bean soup (it has a slow cooker low and high function). It also has a sauté function which means you can cook the onions or leeks or shallots or whatever, in the same pan without dirtying up more dishes.

champagne_asparagas_risotto_cookingTo make this risotto in the Breville risotto cooker I did all the same steps, really, except I reduced the amount of broth I added – although I ended up adding almost all of it by the time it was served. What I didn’t want was too-soupy risotto and having not made this in the Breville before, I was hesitant to add it all at once. It’s easy enough to ADD more fluid. Not possible to remove any! I don’t use expensive champagne or sparkling wine – just something drinkable, and certainly not a bottle worth $1.99 either. Usually I use Prosecco (because we usually have some on hand and it’s very inexpensive). You want a dry taste, though, not something sweet. Some Proseccos would be too sweet – so watch that.

When the Risotto Cooker is in the cooking process (on the Risotto setting) it boils furiously. In fact, it boils so fast I wonder each time if it’s not going to be ruined. But it isn’t. Certainly it boils at a full rolling boil – a much higher heat than you’d use if you were making it the traditional way. And yet, when it’s done, well, it’s just absolutely PERFECT. The asparagus was partially pre-cooked, so I added it into the risotto about 2/3 of the way through its 30-minute cooking. Next time I’d cook the asparagus completely and add it in at the very end, just long enough to heat it through. As soon as the risotto cooker gives a warning, it switches to low and that’s when I added the little bit of cream, butter, and Parmesan. (You don’t know how long it’s going to cook – there isn’t a timer to view, but you can estimate 30 minutes.) Every time I’ve made risotto in this, it’s been at that perfection stage immediately when it dings – and I wish I’d been absolutely ready to serve up plates. It took me another 5 minutes or so to toss the green salad with Garlic VIP Dressing, dish up the garlic green beans and finish the sauce for the Salmon with Orange and Leeks that I served with it. I added about another 1/3 cup of hot broth to the risotto to get it back to that almost soupy texture and dinner was served.

This could easily be an entrée unto itself, if you choose to; I made it to accompany a meal. I made it to serve 8, but since we served buffet style, people didn’t take as much risotto as I’d anticipated, so we still have at least another 4 or more servings left over. I may make risotto cakes out of them. Once cooled, the rice is fairly thick and the creaminess has totally disappeared. To reheat, you’ll need to add more broth to thin it out. It certainly won’t be as good as the first round, but it’s actually okay for a family meal.

What’s GOOD: what’s there not to like about risotto? It was delicious, as it’s been every time I’ve ever made this. You’ll enjoy the asparagus in it and probably won’t be able to identify any other flavors except the Parmesan cheese. If you serve this to risotto fans, I guarantee they’ll like it. By making it in my Breville Risotto Cooker, I was able to work on other last-minute things.
What’s NOT: really nothing. Not exactly healthy, though – there is butter and cream in this, albeit, not a lot. If you make it the traditional way, have someone else help do the stirring and adding of the broth. It’s not difficult work to do, but requires someone to be there all the time, hovering.

printer-friendly CutePDF for traditional method
Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)

* Exported from MasterCook *

Champagne and Asparagus Risotto

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 8-10

1 pound asparagus — lower stems removed
1/2 cup onion — finely minced
4 ounces unsalted butter
2 cups Arborio rice
1 cup champagne — (yes, really)
6 cups low-sodium chicken broth
1 cup Parmigiano-Reggiano cheese — grated
3 tablespoons heavy cream
1 tablespoon unsalted butter — softened
Salt and freshly ground black pepper to taste

NOTES: As a side dish this will serve about 8-10 people. If making as a main dish, it will serve about 5.
1. Remove tough stems from asparagus and discard. Remove tips from asparagus and set those aside. Cut remaining asparagus stems into small pieces and cook in chicken broth for a few minutes, until they are still slightly undercooked, adding the asparagus tips during the last minute of cooking. Drain and set aside.
2. In a large, heavy pan saute the onion in butter until soft. Add the rice and stir until well coated with the butter. Add the champagne (it’s okay if it’s a day or two old and lost its fizz) and simmer, stirring, until the champagne has evaporated.
3. Meanwhile, bring the chicken stock to a simmer in another pan. With a ladle, add about a cup of stock to the rice and stir constantly until most of the liquid is absorbed. Add another cup of broth, and continue adding another cup, cooking and stirring very often until it’s absorbed. Begin tasting the rice after you have added 5 cups. Stir in the asparagus, cheese, cream and softened butter. You want it to be just barely oozing on the plate – soft, but not runny. You can add more broth as needed to get that consistency. Season with salt and pepper to taste. Serve immediately!
Per Serving: 325 Calories; 16g Fat (43.2% calories from fat); 13g Protein; 34g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 183mg Sodium.

printer-friendly CutePDF for Breville Cooker
Files for Breville Cooker: MasterCook 5+ and MasterCook 14 (click link to open in MC)

* Exported from MasterCook *

Champagne and Asparagus Risotto in the Breville Risotto Cooker

Recipe By: Tarla Fallgatter, cooking instructor, from a class in the 1980s
Serving Size: 8-10

1 pound asparagus — lower stems removed
1/2 cup onion — finely minced
4 ounces unsalted butter
2 cups Arborio rice
1 cup champagne — (yes, really)
6 cups low-sodium chicken broth
1 cup Parmigiano-Reggiano cheese — grated
3 tablespoons heavy cream
1 tablespoon unsalted butter — softened
Salt and freshly ground black pepper to taste

NOTES: As a side dish this will serve about 8-10 people. If making as a main dish, it will serve about 5.
1. Remove tough stems from asparagus and discard. Remove tips from asparagus and set those aside. Cut remaining asparagus stems into small pieces. Start risotto cooker on the Saute function, add a bit of broth and cook until the asparagus is nearly cooked. Add the asparagus tips and continue cooking until they’re just barely done. Pour out into a dish and set aside. Drain off any excess broth.
2. Heat risotto cooker on Saute and add butter, then the onion. Cook until the onion is fully translucent and cooked through. (May be prepared ahead an hour or so to this point.) While still in the saute function, add the rice and stir until well coated with the butter. Add the champagne (it’s okay if it’s a day or two old and lost its fizz) and simmer, stirring, until the champagne has evaporated.
3. Meanwhile, heat the chicken stock to a simmer in the microwave or another pan. Pour in about 5 cups of the broth. Continue on the saute setting until the broth has started to bubble around the edges. Change setting to Risotto, put lid on. Stir the risotto once or twice during the next 25 minutes. If the risotto is too dry, add more hot broth.
4. When the bell rings on the risotto cooker the risotto should be very creamy, almost like thick soup. Stir in the asparagus, cheese, cream and softened butter. You want it to be just barely oozing on the plate – soft, but not runny. You can add more broth as needed to get that consistency. Season with salt and pepper to taste. Serve immediately! If you must allow the risotto to sit for a few minutes, you may need to add a bit of hot tap water to thin it out.
Per Serving: 325 Calories; 16g Fat (43.2% calories from fat); 13g Protein; 34g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 183mg Sodium.

Related Posts Plugin for WordPress, Blogger...