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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 Veggies/sides, on November 16th, 2013.

purple_sweet_potatoes_mashed

What do you think about them apples sweet potatoes? Ever seen purple sweet potatoes? Me neither! Did you know that purple foods are high in antioxidants? Yup!

The folks at Frieda’s send me new products now and then, and when they asked if I’d like to try this new purple sweet potato, I said sure! A few days later they arrived on my doorstep, and it just happened I was making a roasted turkey breast for dinner. Perfect!

purple_sweet_potatoes_whole

Here’s what the purple sweet potatoes look like whole, unpeeled.

From the outside, they don’t look too different from an ordinary red/orange sweet potato. But gosh, once you cut into it, you sure know it’s different. Below is a photo of the peeled and halved potato.

purple_sweet_potatoes_raw_halved

The little white ring (right) inside, is a fluid that leaks from the potato – perhaps the starch? I don’t know. It made no difference in the cooked potato.

With a turkey breast on the menu, I wanted mashed potatoes, so I merely chopped them up (after peeling) into 1 1 /2 inch pieces, approximately, cooked them in simmering water until they were done, mashed with a hand masher, added some milk, butter, salt, pepper and a pinch of cinnamon. Perfect!

We had guests for dinner, and I must say, everyone was a little apprehensive about them, but once you put them in your mouth you have no idea they’re purple. Certainly made fun conversation at the table. Our daughter Sara was visiting that night and I had her take home the leftovers to her teenagers. Hmmm. They wouldn’t even try it. They thought Grandma was playing a trick, that I’d doctored them up with purple food coloring. She assured them I wasn’t, but they still wouldn’t taste them! We ate all but a few bites, though, and thought they tasted great. The color is a little odd, I must say, but yes, I’d buy them again. They were fun and tasty too.

Here’s what Frieda’s has to say about this potato:

[Stokes’s is a] special new sweet potato variety with purple skin and bold purple flesh that intensifies when cooked. Aside from its unique bold color, The Stokes Purple® differs from other sweet potatoes and yams in its flavor and mouth feel, offering a favorably dryer, denser and richer taste that is not cloyingly sweet. The Stokes Purple® Sweet Potato is grown in California and is non-GMO.

If you’re interested in finding these critters, here’s a link to Frieda’s resource page for them. You might call the store listed to make sure they DO have them. If your family is into doing something fun, this might be the ticket to surprise at your Thanksgiving meal!

Posted in Desserts, on November 15th, 2013.

hazelnut_shortcakes

Can I just tell you – please make this. It is really extra-special in the taste department. But then, I love hazelnuts. And then I also love whipped cream (who doesn’t?). And the plum compote with the hazelnuts somehow is one of those magical pairings. Just make it.

Some of my friends – and my friend Cherrie’s friends – laugh at us – why do we need to go to cooking classes, since we both are pretty darned good home cooks? Neither of us has professional training. Neither of us really lacks for ideas. Neither of us lack cookbooks to get even more ideas. Neither of us dreads cooking. So why do we go? Well, sometimes it’s just to get us thinking outside of our own boxes.

We also go to classes because we’re close friends, and we enjoy spending time together, of course, but we always – and I mean always – learn something. You’d really think we would be past the stage where we could still learn, but yet, we do. And of course, the kitchen gadget inventors love to tweak us – about needing a new something to augment our already bulging kitchen utensil drawers.

kitchenThis class was in a private home in an area near us called Nellie Gale Ranch. Seeing this house, in itself would have been a reason to go to the cooking class – I think the home (kitchen pictured above) was THE most beautiful home I’ve ever visited in my life – it was decorated in my style and every step I took, ever hallway I entered, every turn I made I’d find some new pretty thing – a niche, a decorator item, an arch, a room just exquisitely appointed. The hostess, Karen, designed the house herself – I mean everything – the architecture of it, every wall, doorway, bathroom, and she paid attention to minute detail. She also designed all the interior décor and does all of it herself. I was mightily impressed. The granite in the kitchen was honed first, then “leathered.” I’d never seen that before. Note the lights under the toe kick area. Note the windows behind the 2 cupboards on the far wall – so natural light brightens the entire room. There were 3 sinks in the kitchen, 2 of them farmstyle fronts. She has indoor table seating for 32 people (I counted) although 8 of those are in an enclosed solarium back 20 feet or so behind where I was standing taking the above photo. She has 2 laundry rooms, 5 or 6 fireplaces. Oh my, I could go on and on and on.

The class was taught by Tarla Fallgatter, who regularly teaches classes to this group Cherrie and I are in. We get together 4 times a year. And had I looked at this recipe in a magazine or even a cookbook, I might not have given it much thought. Nothing in it would have generated any kind of “wow” thoughts. I do like hazelnuts, though. But oh, was this dessert ever delicious. After eating it I concluded that it must be that hazelnuts and plums have a natural affinity – a food chemistry when they’re paired.

hazelnut_shortcakes_coolingThe shortcakes are easy enough – the only caveat there is to NOT overwork the dough. If you do, the shortcakes will get tough. Tarla pressed the dough to about an inch thickness and made very short wedges. She cut them erratically in order to get a short triangle (see photo), not a long tapered one, as she says more often than not that thin, tapered end will fall off when you pick it up to plate it. To make it easier, cut rounds with a cutter instead. And really, it makes no-never-mind what shape it’s in anyway – cut squares if you want. If you make them thinner they’ll be more crispy. If you make them thicker than an inch, they’ll be more soft. The 1-inch one was absolutely perfect.

Plums happen to be in season right now, and they just were so perfect for this – different too. Don’t we first think strawberries? If the plums you buy are not ripe/soft, you may need to cook them awhile longer – you want them to be tender (not mush, though). Add the raspberries at the last minute – otherwise they’ll completely fall apart. You’ll not even know they’re in the fruit mixture.

When I looked at the nutrition/calorie count of this, I gasped. It must be the volume of whipped cream. Perhaps you could make do with 1 cup of heavy cream – that would cut down some. But the shortcakes do need an ample amount of whipped cream – it’s more than just decoration here.

What’s GOOD: there isn’t anything about this that ISN’T good in my opinion. The hazelnuts are different in a shortcake and you definitely can taste them. Toasting them enhances their flavor so much. The plums were piquant and sweet at the same time; mixed with the whipped cream the flavor mixture in my mouth just . . . well, it was sinfully good.
What’s NOT: absolutely nothing, except the calories!

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Hazelnut Shortcakes with Plum & Raspberry Compote

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 6

SHORTCAKES:
3/4 cup hazelnuts — toasted and skinned
1/3 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup heavy cream
4 ounces unsalted butter — cold, cut into pieces
PLUM COMPOTE:
7 whole plums — ripe, sliced 1/2 inch thick
3/4 cup sugar
2 teaspoons lemon juice
3 tablespoons unsalted butter
1/2 cup fresh raspberries
TOPPING:
1 tablespoon heavy cream
2 teaspoons sugar
WHIPPED CREAM:
1 1/2 cups heavy cream
1 tablespoon sugar
1/4 cup creme fraiche
1/2 teaspoon vanilla

1. SHORTCAKES: Preheat oven to 350°F. Coarsely grind hazelnuts and sugar in a food processor and add with flour, salt and baking powder. Pulse in the butter and slowly pour in the cream until the dough comes together. Pulse ONLY until it holds together – stop before the dough wraps itself around the blade.
2. Roll or pat the dough 1-inch thick. Thicker will produce softer shortcakes; thinner will be more crisp. Cut into 2 1/2 inch circles, or roll into a circle and cut wedges. Circles will hold together better; because the shortcakes are so tender, the ones cut into wedges may fall apart at the tapered end. Place shortcakes on a baking sheet, brush the tops with the TOPPING mixture then sprinkle with sugar. Bake them until golden brown – about 35 minutes.
3. COMPOTE: Combine plums, sugar and lemon juice in a saute pan and cook over medium heat until the sugar is dissolved. Stir in the butter and cook until the sauce thickens (and the plums are cooked through). Stir in the raspberries. Allow mixture to cool to room temp.
4. WHIPPED CREAM: Whip the cream with the sugar and vanilla until it reaches soft peaks. Add creme fraiche and continue to whip until the cream is thick enough (however you prefer it).
4. Split the shortcakes in half horizontally and place the bottom of each shortcake on a plate. Cover the shortcake with some whipped cream and then spoon some of the plum compote on top. Add the shortcake top half and serve.
Per Serving: 893 Calories; 59g Fat (57.6% calories from fat); 9g Protein; 88g Carbohydrate; 4g Dietary Fiber; 151mg Cholesterol; 454mg Sodium.

Posted in Cookies, on November 13th, 2013.

maida_heatters_choc_chip_cookies

Before I tell you about these cookies, let me just say I didn’t name them – Maida Heatter did. And she certainly is the doyenne of all things baking, desserts and chocolate!

Whenever I write up a post about a famous chef or cook (or baker in this case) – like Maida Heatter – I go online to read a bit more about the person’s background. Apparently Craig Claiborne helped her career, early on, after she’d gotten a degree in fashion design. In time she became one of the finest experts in baking, and authored many cookbooks. I own two –  chocolate desserts and one about cookies. Here’s a quote I found online:

Happiness is baking cookies. Happiness is giving them away. And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them with you.” . . . Maida Heatter

Don’t you just love that? This recipe came from Heatter’s chocolate cookbook – Maida Heatter’s Book of Great Chocolate Desserts. And I decided to make these simply because of the cookie title. Who, unless she was very confident about her skills, would name a cookie “Positively- the-Absolute-Best Chocolate Chip Cookie?” I figured I should pay attention and try these. The recipe takes up 3 full pages in the book – much more than usual – because of all the history involved with chocolate chip cookies.

You know most of it, probably, about Ruth Wakefield, who with her husband bought an old staging station that was a toll house – they remodeled it as an inn and restaurant, and called it Toll House. Apparently there was a popular cookie at the time called a Butter Drop-Do. What a name. A drop-do? I’m LOLing here. How could anyone in her right mind call a cookie a drop-do? (I went online and did a search, just for curiosity – nothing.) Anyway, Wakefield decided to add chocolate bits to it and called them Toll House cookies. A legend was born.

The main ingredients are the same as what you see on the back of the Toll House chocolate chip bag, but there are a few differences: (1) the baking soda is dissolved in hot water and added to the wet batter (which is something Ruth Wakefield did, but later revised the recipe and eliminated that step); (2) 2 cups of chopped walnuts are added (instead of 1 cup); and (3) in the newer edition, apparently, Heatter changed the vanilla portion to 2 tsp rather than 1. There are also a few differences in the way it’s mixed – you whip up the butter alone (without sugar) until it’s light and fluffy, then you add the eggs and vanilla and whip that a bit. Then you add the sugars. Meanwhile you mix the baking soda and water, and add half the flour, the soda, then the balance of flour. You mix it just until incorporated, then you stir in the chips and nuts.

Heatter also uses a slightly different technique for the baking – she recommends refrigerating the dough first (which is what Wakefield used to do) – and found that the cookies held their shape better. She would create little mounds of dough and would roll them in damp hands, then once on the baking sheet she’d flatten them slightly. I didn’t refrigerate the dough – but I did use my cookie scoop to create the mound and slightly pressed the flat of my fingers on top to flatten each one slightly. That made a more evenly baked (browned) cookie. The first batch I made (and I didn’t take that extra step) had fairly extra-brown edges. Not a problem, really, other than appearance.

So, if you bothered to read all of the above – Heatter uses the basic recipe, but makes a few changes. She adds more nuts and the texture of these cookies is slightly different. Some years ago I began adding a tablespoon or 2 of extra flour to the old Toll House recipe because my cookies were always too thin. I sure didn’t have that trouble here – so perhaps it was the soda dissolving that made a difference. I don’t know. But these cookies sat right up and stayed there through the baking.

What’s GOOD: easy, good texture, reliable flavor. This is a softer cookie (I actually prefer a crisp cookie if I have a choice). Even eaten from a frozen state, they have a soft texture. Only another brand of chocolate chip could make much of a taste difference (I now buy Kirkland brand – I think they’re almost as good as Nestle’s). I don’t know that I’d go so far as to say these are the absolute best CC cookies out there – to me it almost always comes down to a texture thing – if they’re soft, I’m not much of a fan. But if that floats your boat, try this version – you might find them superior.
What’s NOT: nothing that I can think of.

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Maida Heatter’s Positively-the-Absolute-Best Chocolate Chip Cookies

Recipe By: From Maida Heatter’s Book of Great Chocolate Desserts
Serving Size: 55

8 ounces unsalted butter
1 teaspoon salt
2 teaspoons vanilla extract — (I always err on the up side – original calls for 1 tsp)
3/4 cup sugar
3/4 cup light brown sugar — firmly packed
2 large eggs
2 1/4 cup all-purpose flour — unsifted
1 teaspoon baking soda
1 teaspoon hot water
2 cups walnuts — cut or broken into medium-size pieces
2 cups semisweet chocolate chips

1. Preheat the oven to 375°F. Cut aluminum foil to fit cookie sheets.
2. Cream the butter in a mixer. Add the salt, vanilla and both sugars and beat well. Add the eggs and beat well. Lower the speed of the mixer and add about half of the flour and beat only until incorporated. In a small cup stir the baking soda with the hot water until it is dissolved. Mix it into the dough. Add the remaining flour and beat only to mix. Remove the bowl from the mixer and stir in the chocolate and the nuts.
3. There are various methods for forming the dough. You can simply drop the batter from a teaspoon or you can chill the dough overnight (Ruth Wakefield did this). Maida prefers forming the dough into balls with your wet hands. She says they will have a more even color and taste better. Whichever method you choose, place the dough 2 inches apart on the foil and slightly flatten the top with a spoon or your fingertips.
4. Bake for about 12-14 minutes until the cookies have browned all over. If using only one cookie sheet, use the upper rack. If using two sheets, reverse them from top to bottom and front to back half-way through the baking time.
5. Let the cookies cool for a few seconds before transferring them to a cooling rack. Store in an airtight container.
Per Serving: 126 Calories; 8g Fat (54.2% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 66mg Sodium.

Posted in Soups, on November 11th, 2013.

cream_mushroom_soup_parsley_garlic

When I was young – and even into my 20’s if any home cook gave much thought to mushroom soup – what came to mind was Campbell’s Cream of Mushroom. In the 1960’s the canned stuff was all over the place in casseroles, the 60’s being the era of the casserole! I never made a home made version because the canned stuff was just THERE, and it was inexpensive. I fixed the soup – as a soup – now and then too, as well as many a can of Campbell’s tomato soup, made with milk. My mother and dad were crazy about Campbell’s tomato soup. Saturday lunch was often a bowl of it with a toasted cheese sandwich.

Well, here it is 50 years later, and I almost never buy Campbell’s soups any time. (In all honesty, though, I do occasionally buy it because it’s called for in one or more casseroles that I still make – but I usually buy the healthy version; still Campbell’s, though.) Their soups are so full of sodium and probably unhealthy fats. A couple of times in years past I’ve made a home made mushroom soup, but wasn’t particularly crazy about it, so it wasn’t repeated.

Then, you’ll remember a week or so ago I mentioned making a soup from scratch – it was a salmon soup, and I couldn’t find the cookbook. I’d gone to Eat Your Books and a recipe in my own cookbook collection intrigued me. I winged it that time because I couldn’t locate the book anywhere in my house! A week or so later I found it, along with 3-4 other cookbooks on an odd shelf (I’ll blame my cleaning lady – I think she was trying to help and she put the small stack on a shelf in my upstairs office – not a shelf that holds cookbooks, which is why I couldn’t find it). Anyway, it was a cookbook I’d never cooked from. I sat down and read through it and found several recipes I wanted to try.

FYI: The New Covent Garden Soup Company is a small London firm that grew over the course of 20+ years because they produce a superior product. They use the best quality ingredients, and they found a way to market (through grocery stores in England, I think – any of my British readers, correct me if I’m wrong) their fresh soups. They’re packaged in those waxed cardboard containers (like buttermilk and some milk here), and they have a definite shelf life. They’ve published 3 cookbooks over the years, and as I mentioned before, I bought the one I have, the last time we were visiting London – it was laying on a counter in the book dept. at Harrod’s. The book – The New Covent Garden Soup Company’s Book of Soups (incidentally, my copy has a different cover – so am not certain it’s the identical book or just a newer edition, but this one is produced by the soup company) has lots of good, hearty soups, and they include the stories about each one – how they acquired it – from whom, and often with very entertaining and humorous asides. Several recipes intrigued me to try, but the story about this one was the reason I decided to once-again, try making home made cream of mushroom soup.

The headnotes to this recipe in the book say: A simple but classic mushroom soup that is loved by everyone. This is one of the first recipes ever created by Caroline Jeremy, now our Marketing Director, in the kitchen of her flat when she was working as a freelance recipe developer for the soup company back at the very beginning in 1987. The recipe was actually poached by Caroline from an old boyfriend who was obsessed with cooking. They eventually split up because he would not let her near the stove.

Since I think I’m pretty accomplished at making soups, I have no quibble with changing a recipe to suit me, and in this case I did also. Here’s what I changed: (1) I used mushroom stock rather than “vegetable stock”; (2) I added some dried mushrooms soaked in water for extra flavor; (3) I used more mushrooms than the recipe called for (24 ounces rather than 18); (4) I added just a little jot of cream and a little pat of butter at the end; and (5) I didn’t sauté the 2nd mushroom batch in butter – I just threw them into the simmering soup – and that’s why I added the butter on top. Also, I was supposed to add Italian parsley – both IN the soup and as a garnish – but I didn’t have any. That’s why I added the thinnest little sliver of butter on top. I’ve left the parsley in the recipe, though – next time I’ll hopefully have some!

We loved it. It ended up in the frig for a couple of days before I served it – while we ate up left overs. So the other night I took some left over ribeye steak, cut it into tiny slivers, toasted a slice of good country bread, toasted it, layered on the meat, some sliced tomatoes and a bunch of shredded cheddar cheese, broiled it, and served that as an open-faced sandwich along with the mushroom soup. My DH said “wow, this is good.” After dinner he asked “is there more?” I said yes. The recipe is a keeper, I think. I wouldn’t change a thing from my revised recipe – except to add the parsley.

What’s GOOD: the mushroom flavor is definitely “there.” This is not a plain old ordinary creamy  soup with some mushrooms thrown in. It has a perfect cream-consistency (it is thickened with flour, and more than you might think). I liked having something to chew (the mushrooms added in later) – there isn’t anything else to chew since the rest of the soup is pureed. Definitely a keeper.

What’s NOT: really nothing at all. It does take awhile to prep all the mushrooms – my DH bought one of those big boxes of them at Costco (that’s why I used 24 ounces, not the 18 called for). If you want to make this exactly as I have, you’ll have to seek out the mushroom base (I found it at a specialty cookware and food store called Surfas – Custom Culinary Mushroom Base – a 1 lb. jar. It is available online from Surfas. I’m glad to have this available in my frig because I think mushrooms add a great umami flavor to soups, whether it’s a mushroom-centric soup or something else.

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Cream of Mushroom Soup with Parsley & Garlic

Recipe By: Adapted from the New Covent Garden Soup Company Book of Soups, 1998
Serving Size: 6

1 tablespoon unsalted butter
1 large yellow onion — chopped
2 cloves garlic — minced
2/3 cup all-purpose flour
5 cups broth — (I used mushroom base concentrate) or use beef or vegetable
12 ounces button mushrooms — chopped
1 ounce dried mushrooms — (mixed variety) soaked in hot water for 5 minutes [my addition]
3 ounces hot water — (to soak mushrooms, discard after soaking)
3 tablespoons Italian parsley — chopped
12 ounces button mushrooms — (yes, another amount) neatly sliced or chopped
2 cups half and half
3 tablespoons heavy cream — [my addition]
2 tablespoons unsalted butter — added in at the last
Italian parsley for garnish

Notes: If you have shiitake, oyster, or brown mushrooms, do use them since they have more flavor. Otherwise, button mushrooms worked just fine. The mushroom base I used is Custom Culinary Mushroom Base Gold Label available from Surfas online.
1. In a large pot melt butter over medium heat and add onions and garlic. Saute over low heat until onions are cooked, but not browned at all.
2. Add the flour and stir to coat all the onions. Add the stock slowly at first, stirring constantly so you don’t get lumps, then add all of it, stir until it’s a smooth saucy consistency. Add the parsley and fresh mushrooms. Lastly add the dried mushrooms that have been soaked in water and drained (discard the water). Simmer over low heat for 10-15 minutes until the mushrooms are fully cooked.
3. Pour this mixture into a blender and carefully (in 2 batches if necessary) puree until it’s very smooth. Return mixture to the soup pot, add the nicely sliced mushrooms and simmer over low heat for 4-5 minutes until the mushrooms are cooked through. Add the half and half and heat through (do not boil), then stir in butter or place a thin sliver on the soup when serving. Taste for seasonings (white pepper?). Ladle into soup bowls and garnish with Italian parsley. If you used a soup base concentrate it may have sufficient salt and you may need no additional.
Per Serving: 284 Calories; 18g Fat (55.8% calories from fat); 7g Protein; 26g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 44mg Sodium.

Posted in Uncategorized, on November 9th, 2013.

This was a question posed to Jason Hammel, a Chicago chef, in the July, 2013 issue of Food and Wine magazine. I had hoped to just link you to the article online, but alas, it doesn’t appear to BE online. So I’m going to type it out here. His answers got me to thinking . . .

I had a grandmother who could really bake. Her lard-soft pumpkin cookies would greet me at the door, always tasting exactly the same. But their consistency didn’t become a marvel until she died, and I was left to my own devices with a recipe on an index card. Not one of my batches tasted the way I remembered.

I soon realized that the recipe alone would never bring back a flavor I had lost. And it got me thinking about my life as a chef. Were recipes necessary?

In my kitchens, cooks always carry a notebook with them. Inside are lists of ingredients, reading like poetry:

leeks, melted
Riesling
goat butter
chopped dill

These become sauces and vinaigrettes. They are guides and inspirations, meant to be explored. Following a chef’s vision is what teaches young cooks to taste and learn and interact with ingredients. An over-wintered leek will not behave the same as a hot summer leek; it won’t need the same amount of wine, butter or dill. Instead of writing down measurements, we should teach how to explore the craft of cooking with our senses. When I imagine my cookbook, I see words and images, not cups and ounces.

I would write my grandmother’s cookie recipe this way:
Creamed sugar and lard
1 small can pumpkin
3 eggs
Some nutmeg
A simple frosting
Lined in parchment in red Tupperware container almost out of reach
Sun coming in from a mountain road
The cookies baked gently, remaining soft, so that they stick to your fingers and you have to lick them off, one by one.

Isn’t that just beautiful? I’ve recently finished reading a book about a chef. Kathleen Flinn’s The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World’s Most Famous Cooking School. Flinn realized a dream – to attend Le Cordon Bleu in Paris. It’s a detailed story about her cooking school journey, the people she met, the chefs who sometimes ridiculed her, some who encouraged her, about the discipline required and grueling hours at the school, day after day, week after week. Trying to learn, when she didn’t speak French. She never talked about her notebook, other than she said she took copious notes during all of her classes and would transcribe them at the end of the day. There’s a recipe at the end of every chapter, usually related some to the chapter subject. She wanted to be a journalist, but in the food biz. She’s received many accolades for her book. It’s written well, and as I read it I felt she did begin using her senses rather than an exact formula, although there were some formulas that were mandatory. She graduated and did very well. And the parting word at graduation from one of her chef teachers was “Miz Fleen, taste, taste, taste.” There’s a love story woven into the book as well. Worth reading.

Posted in Chicken, Healthy, on November 7th, 2013.

chicken_supreme_bensons_seasoning

Remember, I told you we’d be fixing that chicken dish – the one that my hubby made for me on about our 3rd or 4th date, way back 32 years ago? Here it is . . . you make it all in one pan (except for a carb if you choose to make one). It’s incredibly easy.

If you didn’t read my post a few days ago about my hubby Dave’s favorites, you won’t have the back story on this dish. Go read that if you care to. Here’s a bit more of the background. In 1981, Dave and his son lived about a block or two from our local fairgrounds, and often on Saturdays they’d go over to the weekly swap meet there (that still goes on at that location). Dave remembers vividly one Saturday as they walked up and down the rows, that he could smell something wonderful. Finally they came to a stand where a couple of Aussie guys were making chicken. It was only about 9:30 in the morning, and both Dave and his son gobbled down a sample of this dish, and Dave promptly bought a set of seasonings from this company, Benson’s Gourmet Seasonings.

The company is still in business, and this recipe – the same one they were fixing at the swap meet in 1981, is still the one they demonstrate, and is their #1 selling mixture. It uses their Supreme Garlic and Herb Salt Free Seasoning 2 oz Bottle – the link here is to Amazon, and they carry the whole line, if you’re interested.

Dave made this dish for me, back in 1981 right after I met him, and he made it at least one other time, and the bottles of seasoning mixes have sat dormant on my pantry shelf ever since. Not in the regular place, but Dave didn’t want to throw them away – when we moved to this house 10 years ago I was going to toss them out. You know, herb and spice mixtures lose all their potency after a few weeks or at most a month. But Dave said, no, don’t throw them out. So they sat in an obscure and out of the way space. I generally don’t use those pre-packed seasoning mixes just because I know they don’t retain flavor well. I like to make my own combos at the moment when I need them. The only one I’ve been known to make in quantity is the North African Grilled Corn on the Cob spice mix. I make up a batch at the beginning of corn season and try to use it up by the time corn season has passed.

dave_kitchenHaving laughed over the chicken dinner story the other day, I dug out the bottle (that is 32 years old), went online, not expecting to find anything, and found the company’s website and their recipe easily enough. And decided that Dave needed to renew his acquaintance with this dish.

Here he is at our kitchen island. I cut up a whole chicken for him (next time we will make it with just chicken thighs, I think – much easier). I set him there at the cutting board with all of the vegetables he needed to chop. A lot. First you must have half a chopped onion and half a bell pepper. chicken supreme_collageThis dish takes 60 minutes to make, hence you want to start with medium-low heat. The herb mixture is added in at 3 junctures in the process.

The pictures here show the progression of the dish. First you put the raw chicken pieces in there (no seasonings, no oil, nothing) in a big honkin’ pan (we used a 12-inch nonstick pan with 4” high sides) skin side down with the heat at medium-low. The first set of veggies are added on top and down in any crevices you can find.

In the 2nd picture, after 20 minutes, you turn the chicken over. See, nicely browned chicken pieces.

Then after another 20 minutes of browning you add all the vegetables (more onion, peppers, zucchini, carrots, celery and mushrooms). The veggies kind of sit there on top and you wonder if they’ll ever cook through.

Ten minutes later  you stir it all up (you do that several times so the veggies will get done). You never add a lid. But you do add 1/2 cup of white wine (we used vermouth) during the last 10 minutes and continue cooking until the chicken is done and the veggies are cooked.

Actually, we removed the chicken pieces to a hot plate and very briefly cooked the veggies for about 2 minutes – there were a few pieces of carrot and zucchini that weren’t quite done.

Meanwhile, make some rice. We made pasta (Dave’s choice), but I really think it would be easier to eat and more tasty with rice. Your choice, of course. I made linguine and thought it was too difficult to handle.

There is NO SALT in this dish. There is NO FAT added to this dish. And it’s delicious. Because the spice mixture was SO old, I measured out double the amount of it (so 2 T. rather than just 1). I think I need to order a new bottle, although the seasoning did have some smell and taste.

What’s GOOD: it’s a make-in-one-pot kind of dinner (except for a carb if you choose to make one). There’s lots of good flavor in it. It’s easy, really, but you do need to do a bunch of veggie chopping and prepping. Makes a big batch – I think it might feed more than 4 if you have a larger chicken. We had a 4-pound one and will likely get 3 meals out of it. It’s a pretty dish – lots of color. We don’t like green bell pepper, but it would have added even more color to the pan. The wine makes a kind of juicy sauce (unthickened, of course) – scoop some of it out with each serving onto the carb. Love that this has not one speck of added salt or added oil. You won’t miss it – really.
What’s NOT: just the time you need to spend tending to this – not hard – but you don’t want to go off and leave this as it requires a lot of chopping at first, then mixing around during the last 20 minutes. The chicken breasts were a little overdone, we thought, so I’d probably add them later or remove them early.

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Chicken Supreme

Recipe By: Benson’s Gourmet seasonings website
Serving Size: 4

2 1/2 pounds whole chicken — cut-up (2 1/2 to 3 lbs)
1 tablespoon Benson’s Supreme Salt-Free Seasoning
2 medium onions — 1 yellow, 1 red, chopped
1 medium green bell pepper — seeded and sliced [we omitted]
1 medium red bell pepper — seeded and sliced
1 medium yellow bell pepper — seeded and sliced
2 medium zucchini — trimmed and sliced
1 stalk celery — sliced
1 medium carrot — peeled and thinly sliced
8 ounces mushrooms — sliced (optional)
1/2 cup dry white wine — chicken broth or water [we used vermouth]
Serve with hot rice on the side (also can use pasta or potatoes)

1. Preheat a 12-inch non-stick skillet over medium-low heat. Place chicken skin side down. Use no oil.
2. Put about 1/2 of a chopped onion & 1/2 of a bell pepper sliced, in spaces. Sprinkle all with 1 tsp. seasoning. and brown over medium-low heat for about 20 minutes.
3. Turn chicken pieces over and sprinkle with 1 tsp. seasoning. Brown another 20 minutes.
4. Add all remaining vegetables. Sprinkle with remaining 1 tsp. seasoning. Stir occasionally so vegetables cook evenly. Cook about 20 minutes longer. Do not cover. Add wine (liquid) the last 10 minutes. Serve with or over rice, noodles or pasta, or just as it is. (If by chance the vegetables aren’t quite done, remove the chicken to a hot serving plate, cover with foil and turn up the heat under the vegetables and cook until they’re all cooked through.) The nutrition count on this assumes you eat all the skin.
Per Serving (this assumes you eat all the skin): 519 Calories; 30g Fat (53.4% calories from fat); 40g Protein; 18g Carbohydrate; 5g Dietary Fiber; 176mg Cholesterol; 162mg Sodium.

Posted in Appetizers, Breads, on November 5th, 2013.

tomato_basil_mozz_toasts

Remember, I mentioned the other day how I was blown away by the flavor of buffalo mozzarella? Well, I had another 8-ounce tub with a soon to expire date on it. I hadn’t decided what to do with it . . . ah, this is heaven on a slice of bread.

We went shopping the other day and I bought a big loaf (a boule) of country bread (see it in the photo down below). I left it out on buffalo_mozzarellathe kitchen counter that day and planned to saw off a slice each for us to eat with dinner, and I had the idea that maybe I could use that buffalo mozzarella (Trader Joe’s little tub, 8 ounces at right). I did get the idea from a recipe on the Food Network and after reading comments and suggestions from several people, I incorporated those into the tomato mixture and a new recipe was born.

toasts_ingredientsIt started with thinking about bruschetta – an antipasto that dates back to the 15th century and usually incorporates tomatoes, herbs, garlic, olive oil, salt and pepper on small pieces of bread or toast. And I would suppose any Italian would say that this version above is a bruschetta too – just a different one. And if Italians do cook with mozzarella, it’s most likely the fresh stuff, not that processed tasteless mozzarella we buy in vacuum sealed balls that require grating. And I think in Italy, all the fresh mozzarella is made with buffalo milk.

First I made the tomato mixture – and I did it in the food processor. With the machine running I dropped in a couple cloves of fresh garlic, then added the fresh tomatoes all at once and only pulsed it until the tomatoes were chopped. You don’t want mush. I drained them – actually I scooped them out to a bowl and I added some olive oil, salt and pepper, fresh basil AND a little bit of balsamic vinegar. I left it to sit on the kitchen counter while I prepared everything else.  With most of the juice discarded,I was left with just tomatoes and all the seasonings.

toasts_with_buffalo_mozzNext, I sliced up the 8-ounce ball of buffalo mozzarella. I used my tomato knife to do that (serrated) and it was relatively easy to do. The 8-ounce ball made enough to cover 3 long slices of the country loaf of bread, FYI. The bread was sliced, then I toasted them (one side only) in the oven at 425°F for just a few minutes. The cheese was laid on top and I turned the oven on to broil and watched the toasts very carefully so they wouldn’t burn. Didn’t take long at all!

bruschetta_toastsOnce out of the oven I just drizzled the tomato mixture on top and we ate them immediately. Well, within about a minute. They cool off quickly and they’re best eaten when the cheese is hot. Some of the juices soaked down into the bread, but not much (if you drizzle much juice on top the bread will be totally soggy).

What’s GOOD: what can I tell you, other than that buffalo mozzarella has such wonderful flavor. It’s just different. It has flavor depth. Something. And the fresh tomatoes were wonderful; fresh basil on it adds a perfect brightness. Then the little bit of balsamic? Oh, delicious. Do use good bread, okay?
What’s NOT: not one thing. It was sensational.

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Tomato, Basil and Buffalo Mozzarella Toasts

Recipe By: Loosely adapted from a Giada de Laurentis recipe at the Food Network
Serving Size: 4 (maybe 3)

4 slices country loaf — thick cut, very fresh (cut from a large boule)
8 ounces buffalo mozzarella
5 small tomatoes — cored, squeezed
2 cloves garlic
1 tablespoon balsamic vinegar
1 tablespoon olive oil
3 tablespoons fresh basil — sliced into shreds

Notes: Buy the kind of bread that has medium-sized holes in it, but not holes so big the cheese oozes out the bottom.
1. Cut tomatoes in half and gently squeeze to allow seeds and juices to drip out. In a food processor, turn machine on and drop in the 2 cloves of peeled garlic. Add the tomatoes all at once and process JUST until they’re broken up, not mush. Drain off most of the juice and pour tomatoes into a small bowl and set aside to marinate for 20-30 minutes. If it makes even more juice, drain that off too.
2. Meanwhile, cut buffalo mozzarella into thin slices (one 8-ounce ball will provide about 6-7 slices).
3. Add minced basil, olive oil, salt, pepper and balsamic vinegar to the tomatoes.
4. Preheat oven to 450° F.
5. Place a sheet of foil on the pan, then place bread on it and toast in oven for about 5 minutes, until edges are golden brown. Remove from oven. You toast only one side.
6. Place mozzarella slices on the bread and turn oven to Broil. Place bread in the oven and watch it carefully – will take 2-3 minutes to melt the cheese (bread edges will begin to burn). Remove from oven and spoon tomato mixture on top and serve immediately.
Per Serving: 377 Calories; 18g Fat (41.4% calories from fat); 15g Protein; 43g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 567mg Sodium.

Posted in Uncategorized, on November 4th, 2013.

fall_flowersMost of the blogs I follow are related to food. But I have a few that are not. One is called The Big Picture. Someone told me about it years ago, and I’ve been following it ever since. Let me tell you about it . . . The Boston Globe newspaper has reporters and photographers all over the world. They all send in their stories. And more stories. And the photos to go with. Some stories and photos make it to the newspaper’s pages and some do not. This blog is about the ones that don’t make it. It’s a pictorial blog – some are horrific like an earthquake or a tsunami, or a riot. But sometimes it’s about celebrating life and beauty.

This one is about Fall. Fall in all of its disguises and permutations from leaves to flowers to ponds to animals.

One little caveat – after you’ve looked at this or any of their  posts (where they generally post about 30-40 photos about a single subject) for a bit, you’ll encounter a little survey. It’s no big deal – usually they ask a simple question – you DO have to answer the question (and if you don’t like the question, there’s a little line below it that says ask me another question, perhaps something easier for you to answer) before you can move on and look at the remaining photos.

This post is so worth scrolling through. If you’re interested, you can subscribe to it and it’ll come into your RSS mailbox or reader every time they post.

http://www.boston.com/bigpicture/2013/10/autumn_around_the_world_2013.html

 

Posted in Uncategorized, on November 3rd, 2013.

dpt 509 1My husband Dave and I have been married for over 30 years. The happiest years of my life, as I’ve probably mentioned before. It’s a 2nd marriage for us both. We each had a teenager living with us when we met, and it’s a long story, but we managed to weather blending a family and even had all 3 of the children living with us for some years. When we met, I was 38 and Dave was 40.

After we met, a 3+ hour blind date for lunch, I invited him to a brunch I was throwing the following Sunday for a group of my friends. After the brunch we went to the beach near us to walk, and ended up at his house because he offered to fix dinner. (My daughter was home with a girlfriend of mine who was staying with me at the time; Dave’s son had been away for the weekend and returned just in time for dinner.)

After we arrived at his house, I asked Dave if he liked to cook, and he said “sure.” Thrilled that I’d met someone who enjoyed cooking like I do, I sat back with a glass of wine in my hand as he cooked a fairly simple dinner of steak on the grill, baked potatoes and all the trimmings, plus a green salad with bottled dressing (Catalina dressing, if you remember that one). I didn’t offer to help (he remembers this). For such a simple meal I thought two cooks in the kitchen might be a bit much.

In the subsequent weekends when we got together, usually at his house, he prepared 3 more dinners (I remember this) – grilled country ribs with bottled barbecue sauce, salad and garlic bread. The third meal he made a big stovetop dish of chicken (in his new set of orange Le Creuset). It had onions, peppers and zucchini cooked with it. And he also could grill chicken with the same said bottled barbecue sauce. In that time I think I’d fallen in love with him. As he tells it, it’s a good thing because those four meals exhausted his repertoire of cooking. Period.

As I learned within a short time . . .when Dave’s son came to live with him (when he was 11, about 9 months or so before I met Dave) he really didn’t cook. He had a job that required a lot of after-work schmoozing with customers, and happy hour food was Dave’s dinner of choice. He was in electronics sales and had an expense account. Most weekdays he took customers or distributors out for a very hearty lunch. Dinner didn’t need to be big, so the happy hour food was fine for him. But with a hungry 11-year old boy at home, he had to figure out something. He learned to do hot dogs (maybe hamburgers), and those 3-4 dinners I mentioned above. They lived on that, in constant rotation, having left overs on the nights in between, and going out at least once a week. Out of desperation, his son learned to cook some himself. In fact, he really got into it, and one weekend I was visiting HE made eggs Benedict, which were really good. I was impressed.

So, the rest is history. I took over the cooking. Really, as I learned quickly enough, Dave doesn’t even know how to cook. He enjoys good food – the eating of it – but even after all these years, he still doesn’t know the how of cooking. He does help now and then, especially if we’re entertaining – if I show him how to do something, he’ll chop onions, or watch a pot or stir something. He’s a whiz at washing dishes. He puts everything away (not always where it’s supposed to be, but at least he finds a home for every item I use). I’m very grateful that he doesn’t mind – in fact he loves washing dishes.

Last week I was reading Charmian Christie’s blog about her and her husband’s 11th wedding anniversary, and she told a cute story about discussing with him what his favorite foods were when they’d met – steak, turkey, scalloped potatoes and apple pie. Then she asked him what his favorite foods are now, and he rattled off a list – all things she makes and things he’s crazy about.

Therefore, after reading about that, I turned to Dave and said: “Honey, what were your favorite things you liked to make and eat when we met?” He looked at me. And stared. And said “uhm, steak, I guess.” I said “that’s it? Steak?” I waited, and there were no additions. So, I went on. “Okay, so after 30 years of marriage, what are your favorite things I cook?” He looked at me again, blankly. [I was expecting him to rattle off half a dozen things that I make that I know he loves.] At that point, we actually had a short discussion about his perception of our meals – he thinks that because I write a food blog I never cook anything twice.

Surely, I needed to correct him about THAT. So I went to my Carolyn’s Favs list on my blog and asked him about most of the recipes. Some he doesn’t recognize by the title. But, yes, as soon as I listed some or explained something about this one or that one, he said “oh yes, I love that.” “Yes, that too.” “Sure, that’s a really good one!” He finally agreed that yes, there are lots of favorites, but when put to the test, he absolutely couldn’t name them. He loves to barbecue, and he thinks he’s pretty good at it (I agree). As I read the items, I made some scribbled notes. I thought it might be worthy of a blog post – to tell you which things I prepare are HIS favorites. Only the first one (steak) is in order of importance:

ribeye_steaks_with_amazing_glaze

Ribeye Steaks with Amazing Glaze – indeed, steak is still his #1 favorite dinner. And it’s really the meat he’s after, not necessarily the sauce, but yes, he remembered the sauce.

baked-onions

Baked Onions with Thyme – very easy baked onions with red wine and dried thyme. They’re a family favorite over the holidays, particularly.

BLTsalad3

BLT Salad – Love this salad, especially in the summer when tomatoes are at their peak. Dave loves all the bacon in it. I think.

butternut_squash_soup_apples

Roasted Butternut Squash Soup with Apples – For several years I made this soup every Fall. It’s on the sweet side, and is not a quick one to make since the squash, onions, apples, etc. all must spend time in the oven to reach some caramelization.

cabbagepatch4

Cabbage Patch Stew – one of my favorite soup-stew type things too – this one goes back to the 1960’s; has a scoop of mashed potatoes on top. Very simple to make. With ground beef and kidney beans.


calabacitas

Calabacitas con Crema – There is something unique about corn, zucchini and poblano chiles all mixed up with a jot of cream in it. Dave’s favorite “veg” is corn.

corn_green_chile_cheese_dip_casserole_thumb

Corn, Green Chile and Cheese Dip – Dave could easily make this his entire meal. He professes to not like Mexican food very much, but he loves this stuff. It’s hot and you dip tortilla chips or Frito scoops in it.

cranberry_relish

Cranberry Relish – Dave didn’t think he’d like this when I first made it for him (our first Thanksgiving together), but oh yes he does! Since he’s diabetic, he can’t have much of it (I use part Splenda) but he enjoys every morsel with turkey or on turkey sandwiches.

cream-of-cucumber-soup

Cream of Cucumber Soup – COLD – He surprised me with this one – I haven’t made it in a couple of years, but as soon as I mentioned it he said yes, he really liked it a lot.

crisp_apple_pudding

Crisp Apple Pudding – I make this 2-3 times a year, for sure. My mother’s recipe. I use part Splenda for Dave’s sake. It’s not so sweet you couldn’t even have it for breakfast. It has a crispy dough top, no oatmeal or crumbly stuff. Lots of cinnamon.

crumbled_asparagus

Crumbled Asparagus – he actually DID remember this one as soon as we discussed veggies. Dipped in mayo and Parmigiano cheese, roasted at high temp. Very easy and absolutely addictive.

fr-hamb-plated-540

French Hamburgers – this is a Julia Child recipe. It’s not put in a bun, but pan fried and served with a red wine and butter sauce. This recipe is THE most re-pinned recipe from my Board on Pinterest.

garlic-green-beans

Garlic Green Beans – this recipe came from a friend of Dave’s (Meredith, a beau from college days). It’s her recipe, and it’s an absolute winner. My friend Cherrie makes this all the time, too.

greek_lamb_ragu_thumb

Greek Lamb with Pasta – this is a recent recipe in my repertoire. What makes it is the Feta cheese sprinkled on top. It’s a sensational dish and feeds a bunch of people (8, with just 1 lb. ground lamb). Dave loves lamb any time, any day.

ham-and-egg-cup

Ham and Egg Cups – A great brunch dish – thin slices of deli ham, an egg, some fresh tomatoes and a dollop of pesto. Baked in the oven. Very easy.

kurobuta ham

Kurobuta Ham – you might think a ham is just a ham, but even Dave knows now that Kurobuta (Berkshire pork) ham is something else again. He loves the mustard sauce that goes with it too.

lemon velvet

Lemon Velvet Ice Cream – I’ve tinkered with the original recipe a bit, but it does remain one of our very favorites – primarily because we have 2 lemon trees on our property and the Meyer lemon juice is just so good in this.

monterey-scalloped-potatoes-450

Monterey Scalloped Potatoes – I only make this once or twice a year because it’s so rich and decadent. Made with Monterey Jack cheese. Not difficult.

pastasaladjoan

Joan’s Pasta Salad – Our friend Joan makes a wicked basil-scented pasta salad. Not difficult. Has Feta cheese in it. Relatively healthy as well.

pork-apricot-glaze

Pork Loin Roast with Apricot Glaze – what makes this is the apricot sauce on the side. It’s intensely apricot-y. Dave loves pork roast, but this one especially because of the apricots.

salmon-watercress-450

Grilled Salmon on Watercress Salad – Dave just loves this dish and often asks me – if he spies salmon on the counter – if I’m going to make it with the watercress. He particularly likes roasted red, yellow and orange bell peppers alongside. Makes a great presentation.

sheppie3

Shepherd’s Pie with Chipotle Sweet Potatoes – truthfully, I haven’t made this in a couple of years – and every time I do fix it, Dave raves. Make 2, and stick one in the freezer. It’s standard shepherd’s pie, but uses sweet potatoes flavored with chipotle to give it a kick.

tomatopiewhole_thumb

Savory Tomato Pie – or, another version I did more recently – Tomato Corn Pie – make one or the other when tomatoes are in the peak of flavor. Contains mayo (I think that’s what Dave likes about it, although you can’t tell the mayo is there, exactly).

watermelon_feta

Watermelon Salad with Feta & Mint – I just made this last night and we both dug into the bowl for more, even after we’d finished dinner. There’s something about the salty Feta and the sweet watermelon in combo. Last night I used basil, but it’s best with mint.

zucchini-gratin

Zucchini Gratin – An Ina Garten recipe. Not difficult to make, but does require a whole lot of slicing. It’s the topping that makes it, and that’s what Dave loves about it, I think.

What I haven’t pictured or listed here are the standard salad dressings I make all the time. The ones with asterisks are my regulars that I make in erratic rotation. He loves all of them, including the ones that contain blue cheese, although if you ask him he’ll tell you he’s not a fan of blue cheese dressing, or blue cheese in general.

I enjoyed writing this list, and read the entire story to Dave (to make sure I hadn’t veered from the truth anywhere – I didn’t). I asked Dave about that chicken dish he used to make in his new Le Creuset pan. I decided to go hunting – would you believe I found the original plastic spice mix bottle that Dave used to use in that dish? It means it’s at least 30 years old. I was shocked when I opened it to find that it still has a nice scent. We’re going to make it tomorrow, so you’ll hear all about it. Maybe I’ll get Dave to make it – that would be especially fun for me! I’ll take pictures. I have a brand new pan that will be perfect for it. If it’s all that good, I’ll order more of the seasoning mix, which is still available.

Posted in Salads, Veggies/sides, on November 1st, 2013.

na_amas_fattoush

When we did our Israeli dinner a couple of weeks ago, we surely needed salad. With all the richness from the lamb and sides, I was looking forward to fattoush. I have another fattoush on my blog – it’s called Syrian Pita Bread Salad. And it’s a favorite of mine (from my friend Joanne) that I’ve been loving for over 20 years – mostly because of the greens and the lemon juice dressing. But this fattoush is altogether different because it’s about the veggies.

In some Middle Eastern cultures, a fattoush salad is mostly about the BREAD. In others it’s more about the GREENS with the bread almost as a garnish (and that’s what the Syrian Pita Bread Salad is). In this salad, it’s all about the VEGETABLES. In the cookbook, Jerusalem: A Cookbook the authors explain that throughout Israel an every meal must-have is some kind of vegetable salad – tomato, cucumber and onion. It’s what they call an affliction! What a strange word to use for a food!

In some previous post I know I mentioned that when we visited Egypt in 1997 (we were IN the Valley of the Kings a mere 2 days before the massacre there . . . wow, was God ever looking out after us on that trip!), and then for 3 weeks in Turkey, we both enjoyed (yet got tired of) the breakfasts offered to us: platters of tomato wedges, big blocks of very salty Feta cheese, bread (pita, rolls or bagels) and hard boiled eggs. And little bowls or shakers of the herb mixture za’atar. That’s when I first tried za’atar and liked the lemony taste (from the sumac in it). So, I learned how important tomatoes are, for sure. Middle Easterners [it seems to me] eat tomatoes 365 days a year – not an altogether bad thing, but I think I’d get tired of it if I ate it daily at one or more meals.

Anyway, this salad – is a predominantly vegetable salad (tomatoes, cucumbers, radishes), with an ample amount of stale flatbread, herbs (mint and sumac) and soaked with a yogurt and buttermilk dressing. The dressing contains both lemon juice and vinegar, and olive oil is drizzled all over the top before serving. It sounds complicated, but it’s not. My friend Cherrie made this, and she tossed it just before serving.

What’s GOOD: I liked the yogurt-buttermilk dressing. I liked how it soaked into the bread, but not completely, so there was still some crunch (wouldn’t have been, though, with the left overs, so make only what you know you’ll eat). I liked all the fresh veggies. I liked the mint. Would I make it again? Maybe, but I know I’d probably fix the Syrian Pita Bread Salad first. The two salads are hard to compare because this one is so vegetable-centric and the Syrian one is greens-centric. So it’s like comparing apples and oranges.

What’s NOT: there are a lot of ingredients, for sure. But once you get everything all ready, it’s easy to put it together at the last minute. It just needs 10 minutes sit. And if your tomatoes are not at their peak, this salad would be lacking in flavor.

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Na’ama’s Fattoush Salad

Recipe By: Jerusalem: A Cookbook, by Ottolenghi and Tamimi
Serving Size: 6

1 cup Greek yogurt, full-fat — (scant) 200 g
3/4 cup whole milk — plus 2 tbsp (Or use 1 2/3 cups regular buttermilk to replace both yogurt and milk above)
2 large flatbread — stale Turkish flatbread or naan (9 oz /250 g in total)
3 large tomatoes — (13 oz / 380 g in total), cut into 2/3-inch / 1.5cm dice
3 1/2 ounces radishes — 100 g radishes, thinly sliced
9 ounces Lebanese cucumbers — or mini cucumbers (9 oz / 250 g in total), peeled and chopped into 2/3-inch / 1.5cm dice
2 green onions — thinly sliced
1/2 cup fresh mint — 15 g fresh mint
3/8 cup flat-leaf parsley — 25 g, coarsely chopped
1 tablespoon dried mint
2 cloves garlic — crushed
3 tablespoons fresh lemon juice
1/4 cup olive oil — 60 ml, plus extra to drizzle
2 tablespoons cider vinegar — or white wine vinegar
3/4 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 tablespoon sumac — or more to taste, to garnish

1. If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
2. Tear the bread into bite-size pieces and place in a large mixing bowl. Add the yogurt mixture, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine. Taste for seasonings.
3. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.
Per Serving: 233 Calories; 15g Fat (57.8% calories from fat); 6g Protein; 19g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 665mg Sodium.

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