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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in Brunch, Healthy, on December 13th, 2013.

winter_fruit_salad_ginger_syrup

You might think you don’t need a recipe for a fruit salad, right? But if you’d like to serve a fruit salad that’s just a bit different, you could try this one. You just have to plan ahead a few hours or overnight (to make the flavorful syrup) to serve this with a brunch. It’s well worth making.

Ginger seems to be on my radar lately. And if I were to just add a vanilla bean to the stem ginger in syrup that I made last week, I’d have had half of this recipe already done! In this case you make a simple syrup with fresh ginger, a vanilla bean and a bunch of lemon peel. That does need to be made ahead as it provides a ton of flavor to the fruit once you mix it all together.

Once that mixture has cooled and the solid stuff (ginger, vanilla bean and lemon peels) strained out, you’re left with this delicious ginger/vanilla essence syrup. You could just slurp it with a spoon. Trust me on that one! (If you have leftovers of the syrup, it would be lovely added to a cup of hot tea.) But we’re making a fruit salad, so all you do is add in all the fruit. You could change what YOU like to have in the way of fruit – at the class Phillis Carey used Navel oranges, mangoes, bananas, kiwis, grapes and pomegranate seeds. It was a beautiful and very tasty combination. You could add apples, pears or pineapple too. Your choice.

What’s GOOD: the flavoring in the syrup is what makes this. The ginger gives the syrup just a teeny tiny bit of heat and the vanilla adds a depth to it – perhaps not distinguishable, but it makes for one very tasty bowl of fruit. The pomegranate seeds add a lovely color to the presentation too.

What’s NOT: really nothing except that you do have to plan ahead one day or at least half a day to make this.

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Winter Fresh Fruit Salad with Vanilla Syrup

Recipe By: Phillis Carey cooking class, Nov. 2013
Serving Size: 10 (or more)

VANILLA GINGER SYRUP:
1/2 cup sugar
2 cups water
1 piece ginger — about 1 inch long, peeled and thinly sliced
1 vanilla bean — split lengthwise and seeds scraped out
1 lemon — peel only (reserve lemon for other use)
1 whole navel orange — peel only (use fruit for the salad)
FRUIT SALAD:
3 large navel oranges — or blood oranges
2 whole mangoes — peeled and diced
5 whole kiwi fruit — peeled and diced
1 cup red grapes — seedless
1 cup pomegranate — seeds only (from 1 large one)
2 whole bananas — ripe but firm, peeled and diced

1. Combine the sugar, water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.
2. Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Also segment the orange used in the syrup that’s already peeled. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, kiwis  and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.
3. Before serving, remove the citrus zest, ginger and vanilla pod. Add the fresh banana at this point. Pour into a large serving bowl or spoon the fruit and syrup into individual bowls.
4. POMEGRANATES: To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.
Per Serving: 158 Calories; 1g Fat (2.9% calories from fat); 2g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.

Posted in Cookies, on December 12th, 2013.

choc_gingerbread_cookies

Well, I can truly say the Christmas cookie baking has begun. I’ve started with a list of the cookies I want to make this year (there are some regulars, of course), but I always like to try something new too. I hunted through my cookbooks and eventually settled on this cookie found online.

And what a winner this one is! It’s from King Arthur Flour. I’ve mentioned it here before that they have a great blog, called Baking Banter. They have a big test kitchen, and numerous bakers who enjoy writing up their interesting baking journeys. These cookies are just one.

When you think of gingerbread cookies you might just think of the flat, hard variety you’d find for decorating gingerbread men. Or making gingerbread houses. These cookies are nothing like those. This is a thicker cookie – just full of spicy aromas – and also some chocolate (both cocoa and some mini-chocolate chips). They’re soft and tender cookies, although by tender I don’t mean like shortbread, either. No, these are soft. Not exactly cake-like, though. Not brownie-like. More like pumpkin cookies – moist but bursting with the spices that flavor this cookie (ginger, cinnamon, nutmeg, cloves). You also notice the molasses (there’s a LOT of molasses in these). That’s what gives the dark-dark color, not the cocoa. Once the cookies are all mixed up, you add in the mini chocolate chips, then they’re rolled into balls (or scooped with a cookie scoop in 1-tablespoon sizes) and dipped into the pearl sugar, placed on parchment-lined baking sheets and baked 10-12 minutes.

Now, I have to mention . . . I was baking these cookies to take to a cookie exchange, so I decorated them according to the recipe. It calls for (Swedish) pearl sugar. I found it at my local grocery store. I’m not a fan of those kinds of toppings particularly – they distract me from the cookie flavor (when you crunch down on them). To me those crunchy sugar things are just a waste of calories – they don’t have any taste to speak of – they’re just sugar-sugar-sugar. The cookie has all you’ll need. But, they look cute with the topping.

The dough is very easy to mix up. You scoop a small tablespoon of dough into a round shape and dip just half of the cookie into the pearl sugar. If I did them with the topping again I would use fewer of the pearl sugar thingies – the ones that got close to the hot pan melted and don’t look very attractive. The others buried slightly into each cookie top looked fine.

choc_gingerbread_cookies_rolled_ready2bake

There, above, you can see them rolled into balls (those are the raw cookies) and dipped, ready for baking. The cookies, once baked, need to cool a bit on the baking sheets, so I just went ahead and formed all the remaining dough into cookie shapes so it was easy to put in the next batch. Don’t put the cookies that close together on the baking sheet or they’d all melt into one another – this was just my “staging sheet.”

If you bake these without the pearl sugar, you might put clear sugar crystals on top – that would be better than the pearl shape, I think. But the cookies truly don’t need any embellishment. They are very dark colored – most people would mistake these for chocolate cookies, so I’d be sure to put a little sign out saying what they are. I’m going to make a sign when I go to the cookie exchange. In this group, each person brings 6 little bags of 6 cookies each, and you pick and choose to take home 6 bags from other people. Supposedly only one bag per person, so you can’t choose to take all 6 bags of spritz or divinity from someone else. So that’s why it would be good to have a sign on these since the look would lead most people to think they’re all chocolate.

What’s GOOD: loved the flavor of these. Very, very spicy indeed (not hot spicy, just warm pumpkin pie kind of spices). Or gingerbread – which of course, these ARE. They have a little tiny bit of the cake-like quality of gingerbread, but they’re definitely a cookie. Next time I won’t bother with the white pearl sugar, but that’s just me. Your kids will likely love dipping the balls into the topping. Just don’t let them overdo it.

What’s NOT: the only thing I’d do differently next time is do without the pearl sugar. Not because it made the cookies wrong or anything. I just don’t care for the crunch. Although, once baked the pearl sugar isn’t so crunchy.

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Chocolate Gingerbread Cookies

Recipe By: King Arthur Flour (blog)
Serving Size: 30

1 3/4 cups all-purpose flour
1 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoons cocoa — or Dutch-process cocoa
1/2 cup unsalted butter — (8 tablespoons) at room temperature
1/2 cup packed dark brown sugar
1/2 cup molasses
1 cups semisweet chocolate mini chips
5 tablespoons Swedish pearl sugar — (optional – can use less)

Notes: I’m not so crazy about the pearl sugar on top – it looks cute, but I don’t think it adds anything to the taste. A very dark, dark cookie (looks like a chocolate cookie, but it’s really the molasses that gives these the dark color). Absolutely delicious and easy.
1. Preheat the oven to 325?F. Line two baking sheets with parchment paper, or grease lightly.
2. Combine the flour, baking soda, spices, salt, and cocoa.
3. In a separate bowl, with electric mixer beat the butter with the sugar until light and creamy.
4. Add the molasses and beat until combined.
5. Mix in the dry ingredients, then stir in the chips.
6. Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here. Roll the top portion of each dough ball in pearl sugar.
7. Place the unbaked cookies 1 1/2″ apart, sugar side up, onto the prepared baking sheets.
8. Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.
Per Serving: 119 Calories; 5g Fat (39.0% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 82mg Sodium.

Posted in Brunch, Pork, on December 11th, 2013.

italian_sausage_breakfast_bread_pudding

In 1987 this recipe (called Tahoe Brunch back then) was published in our neighborhood weekly newspaper. I clipped it out and prepared it numerous times over the years – often when we did a brunch on our sailboat because it can be prepared the day before, then baked the day-of. (We have a smallish oven on the boat, and I did have one pan that would fit in it.) A month or so ago I went to a Phillis Carey cooking class, and she prepared it too, with just a couple of modifications. It was then I realized that I’ve never posted this recipe here on my blog. That mistake is now fixed!

It seems that I don’t entertain for brunch anymore. I think it’s because every Sunday morning we’re busy attending morning services at our Presbyterian church, and to try to put on a brunch after that, when we don’t even get home from church until about 11 is just not feasible. Do people have Sunday brunches on Saturdays? I suppose I could – I just haven’t ever thought of it.

So this delicious recipe has been updated just a little bit – I reduced the amount of Italian sausage, tried to quantify the amount of bread called for, have given options for the cheddar or Provolone, and options for either parsley or basil. And gave you options for adding the mushrooms (I used to) or fresh tomatoes (Phillis’ recipe). I’m a bit staggered by the calorie count on this recipe – I may have never noticed it before.

What’s great about it is the fact that it’s made the day before, and over the years I’ve made this numerous times for Thanksgiving morning, Christmas morning, or New Years Day morning. It’s the Italian sausage in it that I like so much. Spicy sausage just gives this a wonderful flavor. Mix that with the cheese, and it’s kind of like pizza in a breakfast dish, I suppose.

It’s very easy to put together once you cook the Italian sausage and onions. Phillis’ recipe had you cube up the bread. My old recipe calls for buttering bread in slices. Either way works.

What’s GOOD: It’s the Italian sausage in it that I like the best, but then I’m a fan of the stuff. The recipe just has lots of flavors abounding in it from the mushrooms, cheese, tomatoes and the seasonings. Love that it can be made 24 hours before. Do bake in a glass or ceramic dish, not metal. You’ll hear lots of mmmm’s and sighs when you serve this.
What’s NOT: nothing really except that it’s rich and high in calories! But it’s a special occasion kind of dish.

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Tahoe Brunch (Bread Pudding Breakfast Casserole)

Recipe By: A 1987 Tustin News article
Serving Size: 10

4-6 cups french bread — crusts removed
2 tablespoons butter — softened
4 tablespoons unsalted butter
8 ounces fresh mushrooms — sliced (optional)
2 cups yellow onions — thinly sliced
salt and pepper — to taste
1 pound Italian sausage — sweet (mild)
3 cups cheddar cheese — grated (or Provolone)
6 whole eggs — extra large
2 1/2 cups milk
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 teaspoon nutmeg
2 tablespoons fresh parsley — chopped (or basil)
1 cup fresh tomatoes — chopped (remove some seeds if possible)
3/4 cup cheddar cheese — grated for topping (or Provolone)

Notes: don’t use a really soft bread in this or it will just turn to mush.
1. Butter the bread with the softened butter, cut into cubes and set aside. In a 10-12 inch skillet, melt the 1/2 cup butter and brown the mushrooms and onions over medium heat for 5-8 minutes or until onions are golden. Season to taste with salt and pepper and set aside. Crumble the Italian sausage and cook until the meat is no longer pink.
2. In a greased 11 x 7-inch ceramic or Pyrex casserole, add all the bread cubes, top with the onion and mushrooms, sausage and cheese.
3. In a medium-sized bowl mix the eggs, milk, both mustards, nutmeg, with salt & pepper to taste (about 1 tsp salt and 1/8 tsp pepper). Pour over the sausage and cheese mixture, cover with plastic wrap and refrigerate overnight.
4. At least 30 minutes before baking, remove casserole from refrigerator. Bake uncovered in a preheated 350° oven for 45 minutes, then sprinkle top of casserole with fresh tomatoes and some additional cheese. Bake 15 more minutes until mixture is bubbly. Allow to sit for about 5 minutes before serving.
Per Serving: 885 Calories; 45g Fat (45.9% calories from fat); 37g Protein; 82g Carbohydrate; 5g Dietary Fiber; 233mg Cholesterol; 1579mg Sodium.

Posted in Beef, Chicken, Soups, on December 9th, 2013.

revised_cabbage_patch_stew

Most evenings I don’t serve any carb with our meal. We just don’t need it. Not that we wouldn’t LIKE to have some, but we know it’s better for us if we don’t indulge in potatoes or rice or some other kind of starch. Even bread. So, this revision was borne of that wish – could we have my old favorite, cabbage patch stew that is usually served with a lovely fluffy mound of whipped potatoes on top?

If you click on the link above, you’ll go to my 2007 blog post about this – one of my all-time favorite family meals. It’s a soupy, stewy kind of dish that I originally got out of a little Betty Crocker cookbook that was given to me when I got married the 1st time in 1962. Looong time ago. It’s SO very easy to make – all in one pan except for the potatoes.

Back some years ago I made a Kalyn’s Kitchen recipe for a kind of cheesy cauliflower dish called Twice Baked Cauliflower that gives you the illusion you’re eating baked (mashed) potatoes with all the trimming like sour cream, bacon, chives, etc. Every time I make those, I think about our friend Lynn (and his wife Sue) who now live in Colorado. Lynn, you see, abhors cauliflower. I served those to him one night – didn’t even mention what it was – he ate it, loved it, and somewhere in the conversation I mentioned cauliflower. Lynn turned a bit blue. CAULIFLOWER? No. That couldn’t have been cauliflower. He simply doesn’t EAT cauliflower. But he did. Now whether he’s ever eaten it since, I don’t know. (Sue, you’ll have to tell me . . . she reads my blog.)

SO, all that said, I decided to lighten up my old favorite by making it with half ground turkey and half ground beef, and then to make the “mashed potatoes” with cauliflower. The only carbs in this dish come from the one can of kidney beans that are also part of the recipe (and whatever little amount of carbs exist in the other vegetables). The beans – I left those in – they’re more complex carbs. As for the cauliflower – just TRUST ME about this – you’ll hardly know you’re eating cauliflower. I’ve re-written the recipe completely below, including the cauliflower mixture. If you eat the cauliflower “mashed potatoes” straight, yes, you’ll probably notice they don’t quite taste like potatoes, but when it’s mixed with the herby, spicy stew mixture, you simply don’t know. It has almost the same texture as mashed potatoes.

What’s GOOD: This is a very healthy meal – especially if you use all turkey or use less. Or no turkey, of course. The combination of veggies just works. What can I say. And the mashed potatoes cauliflower put it into the comfort food category. Make a double batch and freeze the left overs (freeze the cauliflower separately – come to think of it – I’ve never frozen pureed cauliflower so don’t know absolutely how that would be once defrosted – let me know) – that’s what I do.
What’s NOT: absolutely nothing. I love this stuff.

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Cabbage Patch Stew Revised with Cauliflower Mashed Potatoes

Recipe By: Adapted from an age-old Betty Crocker cookbook
Serving Size: 8

1/2 pound ground turkey — dark meat
1/2 pound ground beef — (or use all ground turkey)
2 medium onions — sliced thin
1/2 cup celery — diced
2 cloves garlic — minced
2 cups kidney beans — canned, undrained (one 15-ounce can)
2 cups tomatoes — canned, undrained (one 15-ounce can)
1 tablespoon chili powder — or more to taste
1 tablespoon ground cumin
1 tablespoon Worcestershire sauce
1/4 cup chicken broth
1 teaspoon beef broth concentrate
salt and pepper to taste
1 1/2 cups water
1 1/2 cups cabbage — shredded or sliced thinly
CAULIFLOWER “MASHED POTATOES:”
1 head cauliflower
2 tablespoons milk — or more if needed
salt & pepper to taste
1 tablespoon butter
1/2 cup cheddar cheese — grated (garnish)

1. Brown ground beef and ground turkey over medium heat. Add onions, garlic and celery and cook until vegetables have lost their raw color. Add beans, tomatoes and seasonings (and some water if it appears to be too thick) and continue to simmer for 15-25 minutes, adding the cabbage during the last 8-10 minutes. The original recipe called for the addition of 2 cups of water, but I’d recommend about 1 cup, maybe 1-1/2 cups.
2. Meanwhile, in a saucepan simmer cauliflower florets in water until fork tender. Drain and place in food processor. Process/mash them using the butter, milk and salt & pepper to taste until they are very smooth. This will take longer than you think – keep testing the texture and tasting for seasonings.
3. Serve about 1 to 1-1/2 cups stew per person in large bowls, then add scoops of hot cauliflower on top and garnish with shredded cheese.
Per Serving: 365 Calories; 15g Fat (35.8% calories from fat); 24g Protein; 36g Carbohydrate; 14g Dietary Fiber; 58mg Cholesterol; 190mg Sodium.

Posted in Breads, on December 7th, 2013.

gingerbread_scone_marmalade_butter

You know how adding buttermilk in any baked good makes it super tender? This recipe does it in spades, as they say, to make the softest, most tender scone I may have ever tasted. And then you add in the gingerbread flavors. Delicious is all I can say.

Understand . . . this is not gingerbread. It’s nothing whatsoever like cake gingerbread. It’s the gingerbread (spice) flavors that give it the delish flavor but in a soft, tender flaky scone.

My favorite scone that I’ve been making for decades, Buttermilk Scones, is similar, but the proportions in the ingredients are different than these. How, exactly, the chemistry works in baking continues to baffle me. Sometimes I go to Harold McGee’s book On Food and Cooking: The Science and Lore of the Kitchen. Usually I find the answer there to most of my cooking questions about why and how. And I sometimes refer to that baking chemistry book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman, with all of the proportions students learn in culinary school. I don’t remember them, period. When I have a question, though, I often dig out that book too, to see if it has any answers. Scones aren’t covered in that book, however. Only biscuits, and these just aren’t “biscuits.”

Nevertheless, buttermilk is a tenderizer in bread and pastries. Of and by itself I don’t think it has much super-tenderizing powers, but combined with flour and fat, it must develop the tenderness. I’ve never found that using the dried buttermilk powder works as well. I’ve never tried a side by side trial, but something happens, not good I mean, when they dry buttermilk.

Technically, what we buy at our grocery stores ISN’T buttermilk. It’s a cultured buttermilk. Real buttermilk is a by-product of real cream when the butterfat liquids run off in the process of making butter. I haven’t a clue how to find real honest-to-goodness buttermilk. I believe I’ve looked at Whole Foods, thinking surely they’d have it, but they didn’t when I visited the store some months ago. If you’re a farmer or near dairy farmers, perhaps you can buy it directly. I’d love to try it in baking. I remember trying buttermilk when I was a child, on my grandfather’s farm. He didn’t have dairy cattle, but his brother did, on adjoining land. I didn’t love drinking it, as my grandfather did, but it was definitely more tasty. More tangy for sure, but that’s about all I recall.

But, for purposes of providing tenderness to baked goods, store-bought buttermilk suffices. Our normal buttermilk starts with skim milk, actually, then they culture it somehow and it ends up being a low-fat product and has the consistency of real buttermilk. The little tiny globules in store-bought buttermilk is produced – it’s not natural to the product. It is what it is, and we’re mostly stuck with it. If you want to know whether your buttermilk is or isn’t real, look for the word cultured. That’s the manufactured (fake) stuff. If it says pure buttermilk, give it a try. Taste it too.

Now, back to these scones. They’re mixed together much like any other scone mixture, so I won’t belabor that process. The batter does contain eggs – that’s not always in scones – they tenderize baked things also. The only thing Phillis Carey said about this recipe is that it’s imperative you not add any more flour than necessary – more flour = dry and less tender. You’ll develop a rhythm once you make these yourselves. Just know the batter is very wet and you want to keep it that way as much as possible. Your hands will get kind of raggedy from the sticky dough, but that’s okay!

You don’t have to make the marmalade butter, but it’s so easy to do, and would add an especially nice touch if you’re making these for guests, particularly. Just mix butter, marmalade and a pinch of salt if you use unsalted butter. Let it sit for awhile so the flavors meld a bit. Otherwise, serve with butter and whatever jam you have on hand.

What’s GOOD: if you’re a lover of fall, gingerbread or pumpkin pie spices, you’ll love these scones. They’re super tender from the buttermilk and from very little handling. You’ll really enjoy these. I just about guarantee it. If you have left overs, wrap them in foil and freeze for another day.
What’s NOT: nothing that I can think of.

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Gingerbread Scones with Marmalade Butter

Recipe By: Phillis Carey cooking class, Sept. 2013
Serving Size: 12

2 1/2 cups all-purpose flour
1/2 cup brown sugar
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter — diced and chilled
1 large egg
1/3 cup buttermilk
1 tablespoon molasses
1 large egg — (for the egg wash)
1 tablespoon water
1 tablespoon sugar — (to sprinkle on top)
MARMALADE BUTTER:
1/2 cup unsalted butter — at room temperature
3 tablespoons orange marmalade — or apricot jam (chopped)
1 dash salt

1. Preheat oven to 400°F. In a large bowl whisk together the flour, brown sugar, granulated sugar, baking powder, soda and salt. Add ginger, cloves and nutmeg and whisk until well blended. Cut or rub in butter until pieces are the size of peas.
2. In a small bowl whisk together the egg, buttermilk and molasses until blended. Pour into the flour mixture, stir with a fork until evenly moistened. With hands, quickly and gently press together to form a dough. Divide dough in half and press each into about a 6-7 inch circle, about 1-inch thick.
3. Gently transfer dough to a large baking sheet, then cut into 6 wedges each, leaving the circle in its shape, just barely separating them.
4. In a small bowl whisk together 1 egg and water, then lightly brush this over the top of scones. Sprinkle tops with the 1 T. granulated sugar and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Internal temperature should be 200°F. Cool on a rack for 10 minutes. Serve warm or at room temp with Marmalade Butter.
5. MARMALADE BUTTER: Place softened butter and marmalade in food processor and process until smooth. Scrape into a decorative bowl (or individual small ramekins). Chill until serving time, allowing butter to warm to room temp for at least 30 minutes before serving.
Per Serving: 299 Calories; 17g Fat (49.3% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 187mg Sodium.

Posted in Desserts, on December 5th, 2013.

pumpkin_amaretti_tiramisu

What’s the nomenclature – this is an adult beverage dessert? Made with Amaretto in the pudding part and more in the whipped cream topping. There’s not THAT much liqueur in this – 1/3 cup total, spread over 8-10 servings, so that’s about 1 1/2 teaspoons or so per person. Maybe too much for young children since this dessert isn’t cooked, so it’s the straight stuff . . . keep that in mind.

When the first bite of this hit my tongue, well, I sighed in contentment. At the cooking class with Phillis Carey where I learned how to make this, the classroom was in total silence as we all mmmm’d or sighed. Phillis has devised lots of tiramisu variations. She just loves the dessert in general, so she keeps coming up with new methods of making it. The orange one she made a few months ago was off the charts. And now this one with pumpkin. Wow.

Start making this several hours ahead because it needs to rest – so the liqueur soaks into the ladyfingers. It’s still the raw liqueur used, but once it sits with the pastry it seems to mellow some. First you must make a simple syrup (1 cup sugar + 1 cup water, the standard measurements). You do have to buy (well, find first, then buy) the soft ladyfingers. This time of year (as I write this, it’s Fall) they’re harder to find – if you find them (usually near the fresh fruit, such as strawberries, in the produce section) buy extra and stick those in the freezer so you have them when you need them. Since I had this I’ve looked in 2 stores and haven’t found them. I’ll keep looking.

USING DRIED ITALIAN LADYFINGERS: Phillis said you could make this with the hard Italian ladyfingers – in that case I recommend you add 1 1/2 cups of water to the simple syrup and Amaretto mixture – you’ll need a whole lot more liquid to make this work. The proportion for that came from my favorite tiramisu recipe where Cook’s Illustrated devised the amount of coffee needed to dip the dried ladyfingers (you need a total of 2 1/2 cups liquid to soak dried ladyfingers).  If you want to make your own soft ladyfingers, I found a recipe at the Food Network.

Layer the soft ladyfingers in a 9×13 pan and brush them with the Amaretto syrup. You’ll make a big bowl full of the pumpkin mixture – it’s sweetened condensed milk, brown sugar and Mascarpone cheese, and a whole bunch of heavy cream whipped up. Then you add in the pumpkin puree and pumpkin pie spices. Half of it is layered on top of the bottom layer of ladyfingers, then another layer of ladyfingers, the balance of the Amaretto syrup is brushed on, then finally you add the last of the pumpkin cream mixture. That’s covered and refrigerated for at least 4 hours, or up to 24 hours. Then just before serving, whip yet more whipped cream with the Amaretto syrup and that gets spread on the top along with the crushed up Amaretti cookies. You’ll feel like you’ve died and gone to heaven, especially if you love pumpkin.

What’s GOOD: The pumpkin, the cream, the Amaretto. Oh gosh. Everything. The fact that you can make this 24 hours ahead is also very nice.

What’s NOT: should I mention it’s decadent? Certainly over the top with heavy cream, but we’re not counting, right ;- )

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Pumpkin Amaretti Cookie Tiramisu

Recipe By: Phillis Carey cooking class, Nov. 2013
Serving Size: 10

1 cup water
1 cup granulated sugar
1/3 cup Amaretto
6 ounces soft ladyfingers — (two 3-ounce packages)
3/4 cup sweetened condensed milk
1/4 cup light brown sugar
6 ounces mascarpone cheese — at room temperature
1 1/4 cups heavy cream
1 cup pumpkin puree — Libby’s
1 teaspoon pumpkin pie spice — (or make your own using 1/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, 1/8 tsp ground cloves and 1/8 tsp nutmeg)
1 cup heavy cream — (for topping)
3/4 cup Amaretti Di Saronno Cookies — coarsely crushed

1. SYRUP: Combine water and sugar in a small saucepan. Stir over medium heat until sugar dissolves and then allow mixture to come to a boil. Remove from heat and allow to cool. Stir in the Amaretto. REMOVE 3 T. of the syrup to use in topping.
2. Separate ladyfinger sections, leaving the individual fingers attached. Lay half the ladyfinger sections, round side down, in a 9×13 glass dish. Brush well with the Amaretto syrup to saturate each ladyfinger (do not use a silicone brush for this unless that’s the only kind of brush you have).
3. In a mixer gradually beat sweetened condensed milk and brown sugar into the mascarpone. Add the 1 1/4 cups heavy cream and bean until soft peaks form (this may take longer than usual because of the other ingredients in the mixture). Fold in pumpkin and pumpkin pie spice. When you do this, the mixture will thicken further (something to do with the sweetened condensed milk and the pumpkin combination). Spoon half the mascarpone cream over the ladyfingers and spread evenly. Top cream with remaining ladyfingers which also have been brushed with more Amaretto syrup (not the reserved 3 T). Spread on the remaining mascarpone cream mixture. Cover and refrigerate for at least 4 hours or up to 24 hours.
4. Just before serving (or up to an hour or so before) whip the 1 cup heavy cream to soft peaks, then stirring in the reserved 3 T. of Amaretto syrup. Spread this on top of the tiramisu so all of it is covered completely. Sprinkle with the crushed Amaretti Di Saronno cookies and serve immediately, or chill (covered) for an hour or so. Use a spatula or just use a big spoon to serve in small bowls or a plate.
INSTRUCTION FOR USING DRIED ITALIAN LADYFINGERS: Add 1 1/2 cups water to the Amaretto syrup. Pour it into a flat dish and as you start the bottom layer, place a ladyfinger into the syrup and roll it around for a max of 2-3 seconds. That’s all, no longer. Place the ladyfingers in the bottom of the dish as usual and repeat the dipping for the 2nd layer of ladyfingers. The dish will need longer than 4 hours for resting and soaking up the liquid – at least 6 hours.
Per Serving: 500 Calories; 31g Fat (55.3% calories from fat); 6g Protein; 51g Carbohydrate; 1g Dietary Fiber; 143mg Cholesterol; 89mg Sodium.

Posted in Chicken, easy, on December 4th, 2013.

turkey_hachis_parmentier

An altogether different (for me anyway) way to use left over turkey. And it will likely become a favorite. Made especially easy because I was able to use our Thanksgiving turkey meat, and left over mashed potatoes too, which were taking up space in my refrigerator.

Not knowing anything about the history of the French word Parmentier, I looked it up online, only to find that, in culinary terms it means a potato on top, almost like a shepherd’s pie, or a cottage pie. The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop. So, that’s why (per wikipedia). The hachis part means chopped meat.

I read the recipe over at Susan Herrmann Loomis’ blog, On Rue Tatin. If you don’t know about her, you should. She’s an American, but went to live in France a long time ago now, wrote a book about her culinary experiences (very cute) including meeting her husband (I see that she doesn’t mention her husband on her About page, so perhaps she’s divorced now . . . don’t know . . . but she does have a couple of children). She lives in Normandy in the little town of Louviers, gives English-speaking cooking classes regularly if you’re interested and has written about 12 cookbooks.

turkey_hache_parmentier

My version of this – from the picture above – is a much more wet casserole – not exactly soupy, but certainly it oozed all over the plate. My mashed potatoes were very soft to begin with. But that made no difference to the flavor.

One of the things that stood out in my mind as I was reading Susan’s blog, was her little quip that “ . . . . sprinkling Gruyere cheese on almost everything that goes in the oven is a French custom. . .”  Having visited the Gruyere cheese factory (a very small place considering the volume of cheese sold ‘round the world with its name on it – hence I always buy the imported, the “real” Gruyere), and since I had a chunk of the cheese in my refrigerator already, it was a no-brainer I’d make this.

It took about 10 minutes to create the casserole: first I sautéed the onion (Susan used a red onion, I used a yellow) in a bit of oil and butter. While that cooked briefly I shredded the turkey meat and shredded the Gruyere. Into the casserole dish went the mostly cooked onion with a tiny sprinkling of cheese (I was remembering Susan’s comment about the cheese). I sprinkled the top with a little bit of salt, pepper and a light dusting of powdered bay leaf. Then I added all the turkey meat, with another light sprinkling of cheese. I drizzled the cream on top of that and added the little bit of turkey gravy (her recipe has you add stock – I used the gravy because I had a bunch in the refrigerator and never seem to know what to do with it except in reheated left over Thanksgiving dinner). Then using my hands to mush and squish the cold mashed potatoes, I gently placed the potatoes on top and tried to cover it barely and completely. I wanted a solid potato covering, but I didn’t want it to be thick, so I gently pushed and shoved the potatoes so it would be a solid slate of them. If you have youngsters to feed, you’ll likely want a much deeper potato layer, which is fine! The bulk of the grated cheese goes on top of the potatoes. Make sure the casserole is deep enough that the potatoes aren’t heaped above the edge or you’ll have a bit of bubbling overflow. Fortunately I put the casserole on another pan so the drips didn’t burn up in the oven!

We had pan-roasted Brussels sprouts with this, but any green veg would be fine, or even a salad. You could – I’m sure – use some left over veg inside this dish (like peas or broccoli) but I wanted to make it as true to Susan’s recipe as I could. I did make a few changes, but I hope they did nothing but enhance the flavors rather than detract from them!

One little caveat: I used the best-est turkey chunks (both breast and dark meat) from our kosher bird, which was super-moist and tender; I used the left over mashed potatoes which contained cream cheese, so they were rich-rich already. I used ample cheese (maybe more than Susan did – I didn’t weigh it – she used 2 ounces for a larger casserole, I think). I did use heavy cream, although I just added it into the meat section (not used in the potatoes as she did). Just know that it’s rich in fat grams.  Oh, I’d make it again in a second! But then, shepherd’s pie, which is so very similar to this, is also a particular favorite flavor-taste for me.

What’s GOOD: oh gosh, was this ever fantastic. For me – it’s all about the CHEESE. It absolutely “makes” this dish, in my opinion. Gruyere has such a unique flavor – it’s not a straight eating kind of cheese (at least not to me) but has a kind of sharp, yet deep nutty quality to it. I use some Gruyere or Emmental in my cheese fondue  recipe because it’s just the best combo for flavor. Anyway, the flavor in this dish is over-the-top delicious! This is going to go onto my list of Carolyn’s favs, and will be added to my usual Thanksgiving roundup under the section of left overs.
What’s NOT: not a single, solitary thing. It IS rich. Decadent, I suppose. A splurge in the calorie department.

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Turkey Hachis Parmentier

Recipe By: Adapted from On Rue Tatin (blog)
Serving Size: 4

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large yellow onion — halved, very thinly sliced
3 cups cooked turkey — shredded
1/2 cup turkey gravy
1/3 cup heavy cream
Fine sea salt and freshly ground black pepper
1/4 teaspoon ground bay leaf
2 cups mashed potatoes — left over, seasoned with milk, salt and pepper
1 cup Gruyere cheese — grated

Notes: Shred (rather than cube) the turkey meat to give a wonderful texture to the dish. Sprinkling Gruyere cheese on almost everything that goes in the oven is a French custom and is entirely optional, but the flavor will be SO enhanced with the cheese.
1. Melt the butter and oil in a medium-sized, heavy saucepan over medium heat. When it is heated, add the onions and stir so they are coated with the fat; cover, and cook until they are tender and translucent, about 15 minutes, stirring frequently so they don’t stick. Season lightly with salt and pepper.
2. Preheat the oven to 425°F.
3. When the onions are cooked, transfer them to a medium-sized baking dish, and spread them evenly across the bottom. Top with the shredded turkey. Drizzle gravy and cream over all. Sprinkle just a little bit of cheese over the turkey.
4. Spread the potatoes over the turkey in an even layer. If the potatoes are cold, mash them gently in your fingers and drop pieces over the turkey, filling in the holes without mashing down the potatoes. It’s okay if the top is craggy but it should be completely covered. Sprinkle evenly with the cheese, and bake in the center of the oven until the cheese and the potatoes are slightly golden, about 30 minutes. Remove from oven and serve.
Per Serving: 522 Calories; 31g Fat (53.0% calories from fat); 42g Protein; 18g Carbohydrate; 3g Dietary Fiber; 147mg Cholesterol; 591mg Sodium.

Posted in Brunch, on December 3rd, 2013.

calif_eggs_benedict

Oh my goodness gracious. Do just those those words give you a clue about how absolutely divine this brunch dish could be? It’s an absolute must-make if you’re into Benedict eggs in general, and if you like avocado and bacon.

This dish does take a bit of time to make. I won’t kid you about that part – you need to roast the bacon in the oven with the brown sugar/chipotle topping. It isn’t difficult, but just a bit tedious and time consuming. But remember, this is an extra-special brunch dish. Maybe you can enlist the help of someone else to help you with part of it? The English muffins need to be toasted at the last minute, although I suppose you could do it half an hour ahead and then reheat them in the oven briefly. Just don’t let them get hard or dried out! The tomatoes are easy enough to get sliced ahead of time. The Hollandaise is easy enough to make – hopefully  you’ve made it before so you know how the drill goes with that. The difference here is that the mashed avocado goes into the Hollandaise sauce at the last minute. You can very gently and quickly reheat the mixture before serving, but the sauce has to be made at the last minute.

And then there’s the eggs, of course. If you haven’t ever made poached eggs, maybe you should practice once or twice. They’re not difficult, really, although some people do have trouble with the egg white spreading everywhere, so it wouldn’t hurt to try it for a time or two. I learned at a cooking class some years ago about putting the egg into a Pyrex glass cup and gently lowering the cup and egg into the simmering water and tipping it out with your fingers holding the opposite edge. Very simple. The egg stayed together without wisps of white spidering in all directions.

Have everything all warm and then pile it all together – English muffin, tomato slice, bacon, egg and avocado Hollandaise on top. And some cilantro sprinkled on the top if you remember! Then dig in. You won’t believe how good this is. Thanks to Phillis Carey for this recipe.

What’s GOOD: everything single, solitary mouthful is good and if you weigh effort against taste, taste will win, but it takes some effort to put it all together. Worth it, though.
What’s NOT: really nothing except for the time required to make it all. Not a good brunch dish if you’re in a hurry!

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California Benedict with Chipotle Spiced Bacon, Tomato and Avocado Hollandaise

Recipe By: Phillis Carey cooking class, Sept. 2013
Serving Size: 4 (2 per person)

BACON:
8 pieces thick-sliced bacon — cut in half (across)
1/2 cup brown sugar
1/2 teaspoon chipotle chile powder
EGGS:
1 tablespoon vinegar
8 large eggs
4 whole English muffins — halved
2 tablespoons unsalted butter
4 slices fresh tomato
2 tablespoons fresh cilantro — minced (for garnish)
AVOCADO HOLLANDAISE:
3 large egg yolks — at room temperature
3 tablespoons fresh lemon juice
1/2 cup unsalted butter — melted (hot)
1 whole avocado — peeled & diced

Notes: Each person might be happy with just one of these, not two, especially if you’re serving anything else like fruit or breads, coffee, champagne. Hungry men and boys probably would be happy to eat two of them.
1. BACON: Preheat oven to 400°. Line a large baking sheet with parchment paper and set a rack in the pan; arrange bacon slices on the rack. In a small bowl combine the brown sugar and chipotle chile powder. Spread this mixture over the top of each bacon slice, covering all the surface with some of the mixture. Bake for 15-25 minutes or until the bacon is crispy and golden brown. Remove and set aside.
2. HOLLANDAISE: Heat at least 3 inches of water in the bottom of a double boiler to a low simmer. In the top of the double boiler whisk egg yolks and lemon juice together, then place on top of the simmering water in the lower pan. Whisk constantly, add the hot, melted butter in a slow, steady stream. As the sauce thickens, you may add the butter a bit faster.
3. AVOCADO: Place diced avocado in a strainer and rinse under cold tap water. Drain and transfer it to al food processor (or you may use a fork or potato masher in a bowl). When the Hollandaise sauce is finished, whiz up the avocado and gently add to the Hollandaise sauce. If the mixture is too cool, you can gently reheat the sauce (don’t COOK it, just reheat it). Season with salt and pepper to taste.
4. ENGLISH MUFFINS: Toast the muffin halves and lightly spread with soft butter.
5. EGGS: Fill a medium saucepan with about 2-3 inches of water. Add vinegar and bring mixture to a simmer. Crack an egg into the simmering water, holding the egg right above the water and letting it slide into the water. (Alternately, crack each egg into a small heatproof dish and gently lower one side of the dish into the water as you tip the egg out into the water.) Cook eggs for 3-4 minutes or until the egg white is set but yolk is not still wobbly. Remove the eggs to a paper-towel lined pan or dish. (You may also cook the eggs ahead of time, remove to a paper towel lined pan and when you’re ready to serve, slip the eggs back into the simmering water for about 30 seconds to reheat them.)
6. TO SERVE: Place warmed English muffins on each plate (2 per person is specified; 1 muffin may be enough for some people). Place a tomato slice on each one, then the bacon (reheat it very briefly in the microwave or in the oven), the poached egg, then spoon Hollandaise sauce over each one and garnish with cilantro.
Per Serving (this makes 2 per person, which might be too much food!): 906 Calories; 64g Fat (62.9% calories from fat); 29g Protein; 56g Carbohydrate; 4g Dietary Fiber; 683mg Cholesterol; 845mg Sodium.

Posted in Breads, on December 1st, 2013.

sticky_stem_ginger_prune_cake_bread

So, is it a bread or a cake? It has the tenderness of a cake, but it’s baked in a bread pan and it’s sliced like a quick bread, but truly, it could be either.

Being a fan of ginger anyway, when I saw this recipe at Marie Raynor’s recipe blog, The English Kitchen, I knew I’d need to make it. Only trouble was, the recipe called for “stem ginger in syrup.” Hmmm. I knew what it was (fresh ginger in a thick sugar syrup), but was fairly certain I’ve never seen it here in the U.S. I did find it online at amazon.com – Stem Ginger in Syrup, but since it’s a heavy jarred product, I didn’t want to pay the hefty shipping. Stem ginger is just ginger that’s been sliced or cubed and cooked in a thick syrup until it’s tender.

What to do? Well, make your own, silly! It couldn’t be that hard, right? It wasn’t. So, I’m including 2 recipes below – one for the cake/bread and one for the ginger in syrup. If you happen to live in a part of the world where you can buy stem ginger in syrup, go for it. Otherwise, buy a big bunch of fresh ginger and make it yourself a day or so ahead.

stem_ginger_simple_syrupSo first, the ginger: buy very fresh ginger – or go to a market where you think you’ll get younger ginger (some Asian markets actually sell a very young white ginger) peel it, cut into small chunks, combine it with a simple syrup and cook for awhile (about 45 minutes I’d say). Taste the ginger to make sure it’s soft enough. When I did, after about 30 minutes, it definitely was not softened enough, so I cooked it more than an hour, I think. And the syrup reduced down quite a bit too. After cooling in the pan, I poured it into a glass jar and let it rest in the refrigerator.

Since I made the ginger a few weeks ago it was just sitting in the refrigerator, and in that time the ginger began to crystallize, so I had little sugar crystals all over the ginger pieces. It didn’t make any difference since it was going to be baked anyway. I minced up the ginger into very fine little pieces and cut up the prunes too (not quite so small – each prune about 5 pieces)

The recipe also calls for muscovado sugar. I did find some of that, but the day I was going to bake this cake, I took it out and discovered that the sugar was as hard as a rock. The suggestion on the box was to place it in a bowl and cover it overnight with a very damp towel, and by morning it would be soft. I didn’t have time to do that, so I just substituted dark brown sugar. The recipe also calls for a common British ingredient – golden syrup. There, in Britain, you’d buy Lyle’s brand, and I’ve purchased it here at some specialty stores. If you don’t have it, use dark corn syrup instead.

The bread/cake is quite simple to mix up – like most batters. The prunes and ginger (with some of the syrup clinging to the pieces) were added in at the last and gently stirred to combine. The recipe suggested using parchment in the pan, but I have one of those wonderful new ridged pans that just doesn’t seem to need that kind of coaching. The top of the bread (right out of the oven) is brushed with the ginger syrup and sprinkled with turbinado/raw sugar. The bread came out of the pan perfectly – after I’d let it rest for about an hour. I did try to slice it within a couple of hours, and decided that was a bad idea – the cake was just too tender at that point. Once it sat overnight wrapped in plastic wrap, it sliced beautifully and I served it to my DH’s men’s bible study guys.sticky_stem_ginger_prune_cake_sliced

What’s GOOD: gee, the interesting taste – the little tiny nibs of crystallized ginger are barely noticeable (you can see one sticking up in the cut slice above) but the ginger flavor is just right. The prunes add lovely color and rich flavor. Altogether delicious. And yes, I’d make it again. The recipe makes just one medium sized height loaf and you’ll find that it’ll disappear fast. Because the cake is so tender, you’ll need to cut larger slices than in a quick bread kind. And make it the day before you need it as it needs the overnight resting time. Marie says this isn’t the prettiest of cakes, but I wasn’t put off by its appearance at all. The center sunk a bit, so when I brushed on the syrup on top some of it pooled in the crease – so it made the very center a little wet with syrup. The recipe is a keeper.
What’s NOT: nothing other than the nuisance of having to make your own stem ginger in syrup. I have enough to make another loaf, though, which will be nice.

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Sticky Stem Ginger & Prune Cake

Recipe By: The English Kitchen blog (Marie Raynor)
Serving Size: 10

170 grams self-rising flour — (1 1/2 cups) sifted together with ginger
1 tablespoons ground ginger
120 grams unsalted butter — softened (8 1/2 T)
120 grams muscovado sugar — (9 1/2 T packed), or dark brown sugar
1/4 cup Lyle’s golden syrup — (if you can’t find it use dark corn syrup)
2 large eggs — beaten
100 grams stem ginger in syrup — finely chopped (about 1/2 cup or so)
100 grams prunes — finely chopped (about 2/3 cup loosely packed)
TOPPING:
2 tablespoons syrup from the jar of stem ginger
2 tablespoons turbinado sugar
Optional: if you like nuts, add some chopped walnuts or pecans to the batter – about 1/2 cup

1.  Preheat the oven to 350*F/180°C.  Butter a medium sized loaf tin (about 8 1/2 inches by 4) and line it with baking paper.  Set aside.
2.  Cream the butter and sugar together until light and fluffy.  Beat in the golden syrup.  Add the beaten eggs a bit at a time, whisking until thoroughly combined.  Whisk in the flour/ginger mixture.  Stir in the prunes and chopped stem ginger.  Spread the batter into the prepared loaf tin, smoothing over the top.  Bake in the preheated oven for 40 to 50 minutes, until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.  Or use an instant read thermometer and remove when it reaches 200-205°F.
3.  Remove from the oven.  Immediately brush the top with the stem ginger syrup allowing it to asorb completely (any excess will pool in the center crease – try not to let that happen).  Sprinkle with the demerara sugar and allow to cool completely in the pan.  Wrap in plastic wrap overnight – will make for easier slicing.  As this makes a very tender cake, cut into thicker-than-usual slices to serve.
Per Serving: 291 Calories; 11g Fat (33.0% calories from fat); 3g Protein; 47g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 251mg Sodium.

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Stem Ginger in Syrup

Serving Size: 12

1 cup fresh ginger — peeled, then cut into 1 inch pieces (see note #1)
2 cups sugar
2 cups water

1. Pour sugar and water in a saucepan and bring to a simmer. When the sugar dissolves, add the peeled ginger pieces. [My advice: use more ginger than you think – there’s ample fluid to prepare more than a cup.]
2. Simmer for approximately 25-45 minutes until the ginger is tender (taste it to make certain). You want the syrup to penetrate the ginger’s fiber. If the syrup seems too thin, remove cooked ginger and gently simmer the syrup until it’s reached the thicker consistency you prefer. Let cool and store the ginger and syrup together in a jar and refrigerate. After a few weeks the ginger will develop sugar crystals; that’s not a problem if you’re using the ginger in baking. The syrup makes a very nice glaze for a bread or cake – don’t use too much as it will make the cake or bread soggy. The syrup will have a very nice mild heat to it – can be used in other things like mixed drinks or lemonade.
Per Serving: 135 Calories; trace Fat (0.4% calories from fat); trace Protein; 35g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium.

Posted in easy, Pork, on November 29th, 2013.

pork_tenderloin_tangiers

Pork Tenderloin is such a versatile meat and is also very quick and easy to prepare. We needed to eat dinner by 6pm (to leave to go to a concert) and I started dinner at 5 and everything was done at exactly 6:00. This version is quite simple and very tasty.

This time I searched at Eat Your Books to find a pork tenderloin recipe that would be (1) easy; and (2) quick. Success on both counts. I have Barbara Kafka’s book that’s all about roasting any kind of meat. It’s one I refer to whenever I’m doing some hunk of meat, so when her book popped up on the list, I looked at the ingredients needed – oh good – I had them all. If you’re at all tentative about the process of roasting, you might consider having her book in your repertoire: Roasting: A Simple Art.

This recipe required no more than combining a simple rub that went on first, then I gently rubbed olive oil into the meat as well. The spices are Moroccan in culture – hence the Tangiers in the title, but the spices are available everywhere. Nothing all that exotic – the recipe called for salt, cinnamon and cardamom. I added some turmeric and smoked pepper. Into a roasting pan it went, into a hot oven and in 20 minutes flat it was out of the oven and cooked perfectly. I tented the meat with foil and while the meat rested, I made a very simple sauce from the few pan drippings, adding some white wine and stock, and lastly adding in just a little bit of butter. So very easy. We’re trying to eat less and less red meat (although pork tenderloin is really, really lean to begin with), so this one tenderloin actually provided enough for us for 3 dinners. I sliced the meat thinly and widely diagonal, so we had the illusion of eating big pieces of meat, but it really wasn’t. Each serving had just a tiny bit of the sauce drizzled on top.

What’s GOOD: how quick and easy it was to make. Including the sauce at the end. I got everything ready so when the meat came out of the oven everything was right there to whisk together the sauce on the stove top. I quick-like made a vegetable and a salad, and dinner was ready. Love it when that happens. Taste was nice – this isn’t an off-the-charts kind of dinner, but it was good for sure.
What’s NOT: nothing, really.

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Pork Tenderloin Tangiers

Recipe By: Adapted from Roasting, by Barbara Kafka
Serving Size: 3

1 pound pork tenderloin
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon smoked pepper — (Schilling)
1/2 teaspoon Kosher salt
1 tablespoon olive oil
2 tablespoons Italian parsley — chopped (for garnish)
SAUCE:
1/2 cup white wine
1/2 cup pork stock — or water, or chicken broth
1 1/2 tablespoons unsalted butter

1. Remove silverskin from pork tenderloin. Preheat oven to 500°F.
2. Combine turmeric, cinnamon, cardamom, pepper and salt in a small bowl and mix thoroughly. Sprinkle the spices all over (all sides) of the pork. Pour half the olive oil into your palm and gently smear it all over the pork. Repeat with remaining oil. Don’t rub, just gently spread the oil all over. Place the tenderloin into a shallow roasting pan with low sides (that’s just slightly bigger than the roast), tucking the thin end under by an inch or two.
3. Roast tenderloin for 10 minutes, turn the roast over and continue roasting (about 5-10 minutes, depending on your oven and the thickness of the pork) until it reaches an internal temperature of 145°F.
4. Remove pan and place on your stovetop. Remove pork to a heated platter and tent loosely with foil.
5. SAUCE: In a measuring cup combine the wine and broth. The pan will be intensely hot – turn on vent and slowly add the liquid. It will steam and boil. Do NOT touch the pan. Turn on the heat under the pan and simmer the liquid, scraping up any browned bits from the pork. Simmer until the liquid has reduced by half. Taste for seasonings (salt and pepper?). Turn off the heat and allow mixture to stop boiling. Add half the butter and gently stir until it’s melted, then add the remaining butter. Pour into a pitcher to serve.
6. Slice the pork across the grain and on the diagonal (to get larger slices) and drizzle the sauce on top. Add some minced Italian parsley if desired.
Per Serving: 306 Calories; 15g Fat (51.2% calories from fat); 32g Protein; 1g Carbohydrate; trace Dietary Fiber; 114mg Cholesterol; 747mg Sodium.

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