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

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

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

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Posted in Uncategorized, on January 11th, 2014.

If you’re a regular follower of my blog, you may not need to review what I call the very best of the recipes. I post, generally, every other day. I missed a few, but that means I’ve written a post about 175 times in 2013. Some weren’t recipes (a few book reviews, some travel, an occasional essay or link to one), but I probably have posted 140+ recipes during the year. Only a few make it as blue-star winners. When I started with 2013’s list I had 33. Oh gosh. Too, too many. I’ve eliminated a few, and just couldn’t delete any others. My apologies for such a long, long post.

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Angel Hair Pasta with Shrimp, Zucchini and Lemony Cream Sauce

 


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Grilled Chicken with Jalapeno Jelly Salsa

 


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Baked Salmon with Agave & Lime

 


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“Greek” Lamb with Pasta




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Pork Stew with Calvados Cream




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Pecan Crusted Chicken Breasts with Corn & Blueberry Salsa




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Eggplant Parmesan – with a very different preparation of the eggplant – lightly oiled and baked – before assembling the dish in the traditional way and then baking that




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Dry-Brined Turkey Breast


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Ground Pork and Ground Turkey Breakfast Sausages


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Rustic Green Salad with Roasted Fresh Figs and Goat Cheese


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Molasses Honey Vinaigrette


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Roasted Root Vegetables with Olive Relish


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Lemon Risotto


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Horchata Milk Shake – a Mexican style drink that I served as a dessert. It’s a rice-based beverage.


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Extra Creamy Rice Pudding


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Prize-Winning Banana Bread – so very moist, which is exactly why I liked it so much – my friend Jerianne told me about this one


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Chocolate Loaf Cake – it’s baked in a bread pan, but it’s really a cake masquerading as a bread – oh so very chocolaty!


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Orange Tiramisu


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Homemade Chocolate Syrup – what a revelation. Hershey’s will never find a way in my house ever again.


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Rum Cake – well, this one’s very different as it’s actually an egg-separated sponge-type cake. Fabulous.


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Pumpkin Amaretti Tiramisu


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Sticky Stem Ginger & Prune Cake – this probably sounds like a British treat, and it is but it’s over the top on flavor, from my blogging friend Marie in England


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Savory Herb Buttermilk Scones – I think I’ve made these 4 times in the last month, mostly for guests, but they make a wonderful accompaniment to a bowl of soup – I also served them at an afternoon tea recently


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Cucumber & Herb Butter Tea Sandwiches – I could eat these any day, any time, with or without tea) from my daughter Sara)


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Gingerbread Scones – all the wonderful parts of gingerbread made into a scone


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Cauliflower Apple Soup with Almonds


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Bacon, Black Bean and Sun Dried Tomato Soup


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Turkey Burger Chowder


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Butternut Squash Soup with Fennel and Ginger

Posted in Uncategorized, on January 9th, 2014.

According to the National Restaurant Association, after polling over 200 chefs, these are the trends they’re noticing in their restaurants in 2013 and are  using this information to forecast about 2014.

1. Locally sourced meats and seafood

2. Locally grown produce

3. Environmental sustainability

4. Healthful kids’ meals

5. Gluten-free cuisine

6. Hyper-local sourcing (e.g. restaurant gardens)

7. Children’s nutrition

8. Non-wheat noodles/pasta (e.g. quinoa,  rice, buckwheat)

9. Sustainable seafood

10. Farm/estate branded items

11. Nose-to-tail/root-to-stalk cooking (e.g. reduce food waste by using entire animal/plant)

12. Whole grain items in kids’ meals

13. Health/nutrition

14. New cuts of meat (e.g. Denver steak, pork flat iron, tri-tip)

15. Ancient grains (e.g. kamut, spelt, amaranth)

16. Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes)

17. Grazing (e.g. small-plate sharing/snacking instead of traditional meals)

18.  Non-traditional fish (e.g. branzino, Arctic char, barramundi)

19. Fruit/vegetable children’s side items

20. Half-portions/smaller portions for a smaller price

If you’d like to see all the categories and hundreds of votes, you can click on this link to a pdf about it. They’ve also done a 2-minute youtube video about it, if you’re interested.

Posted in Veggies/sides, on January 7th, 2014.

roasted_carrot_feta_salad

The other day I spotted a bunch of multi-colored carrots. Don’t they call them rainbow carrots? Anyway, I grabbed them right up without knowing what I’d do with them.

When I got down to making them my cousin took over in the kitchen and I supervised. I had a skin cancer removed from my leg a couple of weeks ago and I’m supposed to be keeping my leg up as much as possible. It’s going to take awhile for it to heal – it’s a big hole, in a very awkward place on my leg (just above the ankle) and my DH has to treat and bandage it every 3 days.

Anyway, I had the recipe in hand and just gave my cousin instruction and kitchen knowledge along the way. He’s an interested cook – meaning he likes to know the why about most everything you do in the kitchen. He’s an engineer (retired now) but he mentors high school kids in robotic programs, which is a huge part of his life. Anyway, as an engineer, he’s very analytical.

The recipe came from Southern Living – I get an email from them periodically – with recipes to consider (of course, they want me to subscribe again) – from the March 2013 issue. I really love the flavor of roasted carrots. Who knew they could be so sweet and succulent when they’re oven roasted. I think my mother only cooked carrots in a stew. That was it or near a rump roast. Only since the roast-vegetable-craze hit a few years ago have I done it with all kinds of veggies, and I love them. Brussels sprouts; onions; broccoli; cauliflower; asparagus.

carrot_feta_salad_narrowTwo things we didn’t have to complete this – avocado and pepitas. We eliminated the avocado and substituted pine nuts. The carrots are massaged with olive oil and honey, placed on a baking sheet (we used a Silpat) and roasted for 20-30 minutes until they’re just fork tender. The vinaigrette is composed of red wine vinegar, cumin, salt, pepper, shallot and oil. Just before serving it’s drizzled over the carrots and the salad is finished with Feta and pine nuts.

What’s GOOD: I loved the taste of the carrots. What we used was a barrel-aged vinegar for the dressing, and I think it was too strong. I’d use a milder one if I made this again. I liked the Feta cheese, but it doesn’t need much (there is too much on the photo above). If you did add the avocado, I think this could be a meal in itself! I won’t call this a wow salad, but it was very good.
What’s NOT: for me, nothing. I liked this very pretty salad. My cousin didn’t care for it much, but he thinks now he doesn’t like cooked carrots. If that’s you, then you won’t like this either!

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

* Exported from MasterCook *

Roasted Carrots with Feta Vinaigrette

Recipe By: Adapted slightly from Southern Living, March 2013
Serving Size: 6

2 pounds carrots — small, assorted colors if possible
1 tablespoon honey — or sorghum syrup
4 tablespoons extra virgin olive oil — divided
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 shallot — minced
2 tablespoons red wine vinegar
2 ounces feta cheese — blue, or goat cheese, crumbled
1 avocado — sliced, medium-size ripe (optional)
2 tablespoons fresh cilantro leaves
1 tablespoon pine nuts — or pepitas

1. Preheat oven to 500°. Toss carrots with 2 T. olive oil and honey (warm honey in microwave if it’s firm and won’t mix with the oil). Sprinkle with kosher salt and next 3 ingredients; toss to coat. Place carrots in a lightly greased jelly-roll pan lined with parchment or a Silpat. Bake 15 to 20 minutes or until tender, stirring halfway through.
2. Stir together shallot and vinegar. Add salt and pepper to taste. Stir in remaining 2 Tbsp. olive oil; stir in feta.
3. Arrange carrots and avocado, if using, on a serving platter. Drizzle with vinaigrette. Sprinkle with nuts and cilantro.
Per Serving: 239 Calories; 17g Fat (61.4% calories from fat); 4g Protein; 20g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 471mg Sodium.

Posted in Desserts, on January 5th, 2014.

mex_choc_almond_torte

Every year at Christmas time, my cousin from Northern California flies south to visit us. It’s been a tradition for many, many years. Only hitch for me – in the kitchen – is that he’s allergic to wheat, so I must keep that in mind as I cook for us.

We go to our son’s home for the big family dinners on Christmas Eve or Christmas Day, then to our daughter-in-law’s sister’s home the other day. It’s just tradition that I bring a GF (gluten free) or wheat-less dessert. Everyone can have some of it, but I label it well and Gary makes sure he gets a slice before it’s all gone. I’ve made some very elaborate desserts in some years.

mex_choc_almond_torte_platterThis recipe I’ve had for several years but never made. Some time back I couldn’t attend a class I’d signed up for, with Phillis Carey. A couple of my friends did go, and they gave me the recipes afterward, and this was one. I’d just never gotten around to preparing it. And actually, my cousin and I did the preparation of this together.

What holds this together (since it has no flour in it) is a meringue in the batter and a whole lot of ground almonds. Well, the egg yolks help too. And no, it’s not a meringue actually, just the whipped egg whites to give it lots of air, giving it a light texture and crumb. And it has 5 eggs in it (separated, whites whipped up separately).

What makes this cake Mexican is merely the addition of orange zest and cinnamon. It’s in the cake (a teaspoon) and if you want to be true to the recipe, you also put a bit of cinnamon in the whipped cream (or on top of each slice as it’s served), which is mex_choc_almond_torte_platedkind of fun to do, for something different. The sauce is very simple to make – semisweet chocolate, corn syrup, half and half and guess what – more cinnamon, but only 1/4 tsp.! The cake is served with warm chocolate sauce and a nice dollop of the whipped cream. I prepared everything earlier in the day. Just before serving I heated the chocolate sauce and whipped the cream. I cut smaller slices because there were several other desserts on the buffet table – I’m sure I got at least 16 slices.

What’s GOOD: well, the fact that it’s GF, for sure. I liked the texture of the cake – it’s lighter than most GF cakes. The chocolate isn’t overwhelming – it almost has the coloring of a spice cake. I liked that it could be made ahead – it’s made in an 8-inch cake pan. The almonds are ground very fine – actually we used almond meal (not almond flour) from Trader Joe’s, so it’s finely ground without it turning to almond butter.

What’s NOT: I wouldn’t exactly call this a “wow” dessert. It was very, very good, and my cousin loved it. I enjoyed it. I might wish it had a bit more chocolate in it, but am not sure I’d know how to doctor-up the recipe to include more chocolate in the cake without it throwing off the chemistry balance between nuts and egg whites.

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

* Exported from MasterCook *

Mexican Chocolate Almond Torte

Recipe By: A Phillis Carey recipe
Serving Size: 8

CAKE:
1 2/3 cups sliced almonds — toasted (or use almond meal, not flour)
4 1/2 ounces semisweet chocolate — chopped
2 1/2 teaspoons orange zest
1 teaspoon ground cinnamon
5 large eggs — separated
6 tablespoons sugar
1 pinch cream of tartar
CHOCOLATE SAUCE:
4 ounces semisweet chocolate — chopped
2 tablespoons light corn syrup
1/2 cup half and half
1/4 teaspoon ground cinnamon
WHIPPED CREAM:
1 cup heavy cream — well chilled
3 tablespoons sugar
1/2 teaspoon ground cinnamon — (either added to the cream, or sprinkled on top of each serving)

1. CAKE: Preheat oven to 350°F. Line bottom of an 8-inch round cake pan with parchment paper. Cut paper to fit exactly. If using almonds, finely grind them with the chocolate, orange zest and cinnamon in the bowl of a food processor.
2. In the bowl of an electric mixer, beat egg yolks and 3 T. of the sugar until light yellow and slightly thickened, about 3 minutes. Stir in the nut mixture – it will be very thick and the color will change to a much lighter one.
3. Whip egg whites with a pinch of cream of tartar to soft peaks. Then add remaining 3 T. sugar, one tablespoon at a time, and beat until egg whites are stiff. Mix half the whites into the chocolate mixture (to “lighten” the thick batter) then gently fold in the remaining whites until nearly all the egg-white-streaks are gone.
4. Pour batter into prepared cake pan. Bake until cake tester inserted in the center comes out clean, about 30 minutes. Cool cake on a rack in the pan, then turn out and remove parchment paper from the bottom.
5. SAUCE: Heat corn syrup and half and half until warm. Add chocolate and cinnamon; heat over VERY low heat until chocolate melts, stirring constantly. Cool.
6. Whip cream with sugar. Cut cake into wedges and drizzle with warmed chocolate sauce (reheat in microwave on very low power setting), then top with whipped cream. Sprinkle cinnamon on top to serve, or you can add the cinnamon to the whipped cream.
Per Serving: 560 Calories; 41g Fat (61.5% calories from fat); 12g Protein; 45g Carbohydrate; 2g Dietary Fiber; 179mg Cholesterol; 74mg Sodium.

Posted in Utensils, on January 3rd, 2014.

the Risotto Plus™

At Christmastime, my hubby never knows what to get for me. So to help him along I usually give him a list or an idea, or something that’s easy. The last couple of years I wanted a single more-pricey item, and that was the only gift I received, which was fine.

Last year I wanted the newest Nespresso machine, the DeLonghi Silver Lattissima Plus Nespresso Capsule System, which has a milk container AND a special function that cleans out the frothing tube so you don’t have to wash that each time. I’ve loved it and use it every single day I’m home. Last year the box was wrapped and no, I couldn’t open it a few days before – no, I had to wait until Christmas morning to use it. Actually, a year later the thing isn’t working and needs to be packed up and sent to the repair facility, so they’ve sent me a loaner. Generally I drink but one cup of coffee a day, and it’s almost always one from my Nespresso machine. I’ve owned Nespresso for about 10 years, and finally gave my old machine to our daughter just a month ago – I didn’t need two of them (and she and her two children are in LOVE with it), so we’ve been without Nespresso coffee in our house for well over a week! The loaner arrived yesterday, so as I type, I’m enjoying a latte.

This year I decided after reading the reviews (copious numbers now since it’s been out for about a year) that I wanted him to buy me the Breville BRC600XL The Risotto Plus Sautéing Slow Rice Cooker and Steamer. I’m sure you’d agree with me that risotto is a nuisance to make. I make it several times a year and it’s usually a special occasion because it requires so much continuous stirring. You’ve heard it here before, that we try to limit carbs in our house, but still we do eat bread, pasta, potatoes and rice in small portions and not every day for sure. Yet I wanted this thing. As I write this, it’s $129.95. Not cheap for an electric device to cook rice, but it does more than just cook rice!

This one has several functions – making risotto is the most notable one, of course – but it also has a sauté function (higher heat, obviously) to use during the risotto-making process, a rice function (so that means I might be able to get rid of my regular Zojirushi rice cooker I’ve had for years), and a slow cooker function, which may come in handy because it’s a much smaller size than the gigantic Cuisinart one I own now and only use every month or so.

risotto_breville_risotto_cookerSo I made risotto the other night – using my all-time favorite recipe. If you want to try it, click this recipe link to go to my original post about it. You can see from the photo – if you know anything about what risotto is supposed to look like – that it’s creamy, ever so creamy. Exactly right.  Fabulous. Perfect texture. We didn’t plate it immediately because we had some kind of interruption, but 15 minutes later we added about 1/3 cup of water to it and it was right back to the perfect creaminess it’s supposed to be.  I did have to change the recipe slightly to use the cooker rather than frying pans. They were just procedural kinds of changes, and used fewer pans. The Breville Risotto Plus holds enough to serve at least 4 servings, maybe 5. Perfect for my risotto needs. If you were serving risotto as a side dish, it would serve more, of course.

Do I recommend this new gadget/cooking utensil? You betcha. As I try making different things in it, I’ll let you know how it works out. But so far, as a risotto cooker it’s met and exceeded my expectations by leaps and bounds. Bravo to Breville!

Posted in easy, Pork, on January 1st, 2014.

milk_braised_pork_chops

Surely you’ve heard somebody talk about milk braising a pork roast. I know I had, but somehow, even though I’d read and heard it was a really tasty way to prepare pork, I’d never actually done it. Plus, I’d simply pictured a curdled gloppy sauce. Who boils milk with any expectation of something pretty!

What I had were pork chops, not a roast. Time was at a premium that day (when I made this a couple of weeks ago I was deep in a quagmire of gift wrapping and Christmas card mailing), I quickly scanned through some recipes for pork and stopped at milk-braised pork. Hmmm. The original recipe I had would take too long, so I researched online and came across this extra-easy and quicker method (although it does take about 1 1/2 hours from start to finish) that was perfect for my timing.

I didn’t even print out the recipe – it was that kind of simple, although I did double check the cooking time and the last-minute saucing. The recipe came from about.com. the Southern Food section of that site, from Diana Rattray, who has provided most, if not all, of the recipes. And this is simple with a capital S! First you make a flour, salt and pepper mixture (and there is very little flour) and coat the chops. You shake off any excess. Into a hot frying pan they go (with a little oil and butter). Meanwhile, you use whatever amount of flour is left over from the dipping (not much) and use a whisk to combine it with some milk. You want to remove all the lumps. Once the chops are browned for about 3 minutes per side, you pour off most of the drippings, and add the milk/flour mixture, reduce heat to a simmer, and cover. It cooks for about 30 minutes or so, stirring every so often. You don’t want the sauce to reduce-down too much and burn.

Not realizing the nuances of the flour, I’d put a bit too much in the bowl, so I had to add additional milk so this mixture was soupy, not thick. If it’s thick it will likely burn and/or boil away. It won’t be pretty! If you have a low-enough burner, it’ll cook very gently. That’s the goal. After 20-30 minutes, you turn the chops over and add more milk. The amount can vary because of the flour amount used. I added just a little bit of my Penzey’s chicken soup base to add more flavor. Again, stir it around, cover and simmer for about another 30 minutes. During this time, check the sauce – if the gravy is too thick, add more milk, but don’t add too much. I added some dried thyme to this, as it’s my go-to herb when I want to add some flavor. Then you take off the cover and allow the pork to continue bubbling away, but the sauce will reduce and get thicker. In that time I quick-like made a salad and some mashed potatoes.

My DH thought he was back home as a kid. Growing up, his mother and dad had a housekeeper named Sarah, a loving Black woman who cooked and cared for the family nearly her whole life. She was from the South, and often cooked kale, turnip greens, black eyed peas and the like. This dish just reminded him of the meals she used to prepare. He wanted to sop up every single bit of the gravy (since I don’t make this kind of a meal very often).

What’s GOOD: how easy this was to make, although it does take more than an hour of just simmering – you want that pork to be fork tender. The sauce was lovely. It’s NOT a fancy sauce – it’s just milk, flour, salt and pepper, so don’t expect some deep character kind of gravy here. Do make some kind of carb (rice would be fine too, or even noodles) to eat with the sauce. I’ve added a note in the recipe about throwing in some mushrooms to this. I didn’t, but if I’d had any, I’d have used them in the sauce. Definitely a keeper of a recipe. Comfort food, for sure.
What’s NOT: probably the lengthy cooking – for pork chops, 1 1/4 hours is a long time to simmer. Hard to do with a table full of hungry children waiting. If you can plan ahead, by all means do it.

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Milk Braised Pork Chops

Recipe By: Adapted from about.com, Diana Rattray
Serving Size: 4

4 pork loin chops — about 3/4 to 1-inch thickness
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper — or more, or seasoned pepper
3/4 teaspoon dried thyme — [my addition]
2/3 cup milk
2 teaspoons butter
2 teaspoons vegetable oil
3/4 cup milk — added at the end (may not need all of it)
1/2 teaspoon Penzey’s chicken soup base — or other paste-type chicken base
1 cup mushrooms, sliced (optional)

1. Trim excess fat from the pork chops.
2. Combine flour, thyme, salt, and pepper in a large food storage bag. Add chops; shake to coat them with the seasoned flour mixture. Remove chops from bag; pour remaining flour mixture in a medium bowl and gradually whisk in 2/3 cup milk. Whisk to remove any and all lumps.
3. In a skillet over medium heat, melt butter with the vegetable oil. Add pork chops and cook for 3 minutes on each side, or until browned. Pour off all but 2 teaspoons of the drippings. Add milk and flour mixture to the skillet. Stir well until it’s smooth, adding more milk if needed, so it’s a soupy sauce, not a thick one or it will burn during the braising process.
4. Cover, reduce heat to low, and cook for 30 minutes, stirring occasionally.
5. Turn the chops over. Add remaining milk and chicken soup base (paste); stir to dissolve; cover and cook 20 to 30 minutes longer, stirring occasionally. Add mushrooms, if you’d like to during this section of cooking. If the soupy sauce boils away too soon, add more milk and reduce heat.
6. Uncover skillet and cook the chops for about 15 minutes longer, or until the liquid is reduced to about 1/4 cup, or to your desired consistency.
Per Serving: 235 Calories; 12g Fat (48.1% calories from fat); 22g Protein; 8g Carbohydrate; trace Dietary Fiber; 64mg Cholesterol; 309mg Sodium.

Posted in Soups, on December 30th, 2013.

mushroom_potato_cream_soup_poblano_corn_manchego

What this soup has is lots of flavor. It has celery root in it, for one, and mushrooms, and Poblano chiles. Those three things are very much umami flavors in my book, although I don’t know that the umami experts would agree with me except for mushrooms. It has a total of 1/4 cup of cream, and you could easily  use half and half or whole milk if you don’t want the extra butterfat.

I’d intended to maybe use some chicken or turkey in it, but it tasted so darned good without it, I decided to leave it as-is. It was a simple-enough soup to make – I cooked the celery root, potato  and garlic together in chicken broth until they were both fork tender. Then I whizzed it up with my immersion blender – a few extra little chunks of potato aren’t a bad thing. If you really want it to be smooth, put it all in the blender and blend and blend.

While all that was cooking I chopped up a ton of mushrooms (I made a double batch) and roasted two poblanos, let them rest covered with foil, then peeled off all the skin and chopped them up in little pieces. I added dried thyme and the heavy cream. I could have sautéed the mushrooms in butter and made it taste richer, but I already knew it was going to be good, so I just sliced the fresh mushroom_base_custom_culinarymushrooms and added them to the soup. I have a jar of “mushroom base,” a paste that’s just like the chicken base I buy from Penzey’s, except this one came from Surfas, the pro cooking store we have in our area. The corn adds just a little bit of different texture. And I wasn’t so sure I would like the Manchego, but as the saying goes, it was “brilliant” in this soup. I’d definitely use that again. You know, some cheeses don’t melt well – they turn into a kind of grainy texture. Not so with the Manchego, and it has a rather nutty flavor to begin with. It was perfect with this soup.

The recipe doubled makes a lot. We had it for dinner at least twice (3 of us, my cousin is visiting) and twice for lunch as well. I also added some chopped up bratwurst (it was already cooked, so just chunked it up and heated it through). The recipe below shows it without meat, but with optional items. Bacon was also an optional item. I found this recipe online, but I can’t locate the source I used, but she/he (whomever wrote the post I read) had added celery root, which is what attracted me to it. The original of this recipe is on Rick Bayless’ website.

What’s GOOD: the textures and deep flavors in this soup are great. The celery root is indistinguishable, but I think if it weren’t in this, it wouldn’t be nearly as good as it is. The mushrooms add lots of flavor too. And I’m sure the mushroom (soup) base I added in also provided depth of flavor. You can fix this totally vegetarian easily enough. We had it without meat and also with Bratwurst. It’s a real winner of a soup. We all liked it a LOT.

What’s NOT: for me, it’s only that it’s a more carbohydrate-centric soup that I usually make. But celery root is not as carb-heavy as potatoes. The soup is mostly chicken broth (and mushroom broth) with the potatoes and celery root adding some heft to the brothy part.

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Mushroom Potato Crema with Roasted Poblano, Corn & Manchego

Recipe By: Adapted from a Rick Bayless recipe
Serving Size: 4

4 medium Yukon Gold potatoes — (about 1 pound total) cut into roughly 1-inch pieces, or thin-skinned red potatoes
1 pound celery root — peeled, cut in 1″ chunks
3 whole garlic cloves — peeled and halved
6 cups chicken broth — or vegetable broth
2 teaspoons mushroom base — Custom Culinary “Mushroom Base” or other chicken soup base (paste)
1 large poblano pepper
8 ounces mushrooms — sliced 1/4-inch thick, about 3 cups
1 cup corn kernels — fresh or frozen
1 teaspoon dried thyme
1/4 cup heavy cream
Salt to taste
Bratwurst sausage (optional) cut into small bite-sized pieces
1 1/2 cups Manchego cheese — grated
1/4 cup cilantro — chopped, for garnish
2-3 slices bacon, chopped, fried, drained (for garnish – optional)

1. Add the potatoes, celery root and garlic to a medium (3-quart) saucepan, pour in half of the broth and set over high heat. When the liquid boils, reduce the heat to medium-low and simmer briskly until the vegetables are tender, about 15 minutes.
2. While they are cooking, roast the poblano – core the pepper, cut into 3 pieces on the flat sides, and broil 4 inches below the element, turning regularly until blistered and blackened all over, about 10 minutes. Cover with foil and allow to cool. With your fingers, rub the blackened skin off the chiles. Cut into 1/4-inch pieces.
3. When the potatoes and celery root are tender, use an immersion blender to puree the soup base (or use stand blender) and return to the pan. Add the remaining broth, mushrooms, poblano, corn and thyme. Simmer 10 minutes over medium heat.
4. Add cream, then taste and season with salt. Add optional items if using and grated cheese. Stir and heat through. Ladle the soup into bowls and sprinkle with cilantro.
5. Notes: optional versions – though the original soup is vegetarian when made with vegetable broth, it doesn’t have to be. Ham, ham hocks, bacon and chorizo are all wonderful in this soup—start with about 4 ounces. As is crab. The corn can be easily replaced by other vegetables that offer a contrast in taste and texture: small fresh fava beans, peas, 1-inch lengths of green beans. Use about the same volume measure. Can also be made with half potatoes and half parsnips or young turnips, or rutabaga. For the adventuresome: use bacon drippings to sauté a heaping cup of cubed cleaned nopal cactus pieces until all their liquid has evaporated; add them, with the bacon, just before serving.
Per Serving: 544 Calories; 30g Fat (49.2% calories from fat); 36g Protein; 35g Carbohydrate; 5g Dietary Fiber; 84mg Cholesterol; 1775mg Sodium (use low-sodium chicken broth to bring this down).

Posted in Breads, easy, on December 28th, 2013.

savory_herb_buttermilk_scones

Oh, just gaze at those. Merely looking at the photo makes my mouth water. These scones (or rich biscuits) are just the cat’s meow. The bestest. The most tender scones I’ve ever made, for sure. And they are just a pairing from heaven with some hot soup. Like cream of tomato? I made them to serve with one of my favorite recipes – Italian Sausage and Tomato Soup

The recipe came from a recent cooking class with Phillis Carey. And as she explained at the class, it’s very unusual to see eggs IN scones. Used as a glaze on top, yes, but rarely do you see any recipe with eggs in the dough. These scones (biscuits) are going onto my favorites list, if that’s any indication how good they were (are).

These are incredibly easy to make. You combine the dry ingredients and lightly fluff them with a fork so the salt and baking soda don’t clump in one spot. Then you add the cold-cold butter that’s been cut into little cubes. I use a pastry fork, and then sometimes I dig in with my fingers, since that’s fairly easy to do. The trick to this is leaving some of the butter in tiny little shreds. But in this case, the eggs provide additional leavening to the batter too. This one has fresh herbs in it, but you can vary which ones you use – don’t like rosemary? – just use dill or thyme. The cheese also adds a nice taste to them.

herb_buttermilk_scones_before_bakingThe dough makes a big chunk, so you cut it in half and shape each half into a circle, an inch thick. Don’t use any more hand-power than necessary – the less the better. I used a sharp knife to cut the scones into 6 wedges, then I carefully scrunched them back into the circle – barely touching. If you like all the edges to be more crisp, separate the wedges. If you want just 6 biscuits, halve the recipe below. When they’re shaped up and ready, use a pastry brush or silicone brush with some additional heavy cream to glaze the top, then sprinkle more herbs and cheese on top.

The end result is a very, very tender scone – almost like a light cake in texture. For years I’ve been making scones from a recipe I acquired back in the 1980s, and it’s been my go-to recipe – it’s also on my favorites list – Buttermilk Scones – and they’re just very different from these. The others are more like a biscuit, a southern biscuit, I suppose.

These are scrumptious with soup. I served them the other night, as I mentioned above, with another of Phillis’ recipes, the Italian Sausage, Tomato and Orzo Soup. We had 6 of us for dinner, and I had 4 scones left over – a few people took 2nds on both soup and scones. I wrapped each scone in plastic wrap and edged them into a freezer ziploc bag and they’ll be perfect for a later soup dinner.

What’s GOOD: oh gosh. Everything about them is good – texture, taste, tenderness, even the savory aspect  (the cheese and herbs). They’re very light in texture, which I like a lot. You’ll not be sorry if you try them.
What’s NOT: nothing, other than they’re fairly high in calorie. If you serve them with soup, perhaps the meal balances out, right?

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Savory Herb Buttermilk Scones

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

1/2 cup Parmigiano-Reggiano cheese — grated
1/2 cup cheddar cheese — grated
2 teaspoons fresh rosemary — minced
2 teaspoons fresh thyme — minced
1 teaspoon Italian parsley — minced
SCONES:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter — chilled, cut in tiny cubes
2 large eggs — beaten
1/2 cup buttermilk
1/2 cup heavy cream
Additional cream for brushing on the tops

Notes: this batch can be made into slightly smaller scones if you shape each half into a rectangle and use a square cutter – about 8 per half (2 across by 4 lengthwise) = 16 scones. The batch for 12 makes fairly large scones.
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a small bowl, stir together 1 T. Parmigiano-Reggiano cheese, 2 T. cheddar cheese and 1/2 tsp each rosemary, thyme and parsley. Set aside for sprinkling on top of the scones.
3. In a large bowl whisk together the flour, baking powder and salt. Scatter the butter over the top and cut into the flour mixture with a pastry blender or your fingers until the mixture resembles coarse crumbs. Quickly mix in the eggs, buttermilk and 1/2 cup cream. Quickly mix in remaining cheeses and herbs.
4. Turn dough onto a lightly floured work surface and divide dough in half. Pat each half into a circle about 1-inch thick (about 6 inches across). Cut each circle into 6 wedges and arrange, with edges mostly touching, on the prepared baking sheet. Brush the top of each scone with a little cream, then sprinkle on the reserved cheese and herb mixture. Bake for 20-25 minutes, until the bottoms are lightly golden. The tops of these will not show browning or even a golden color – look at the bottom to determine if they’re done. Serve immediately with butter. [When I baked these it took exactly 25 minutes.]
Per Serving: 248 Calories; 15g Fat (54.7% calories from fat); 7g Protein; 21g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 330mg Sodium.

Posted in Beef, on December 26th, 2013.

beef_tenderloin_pinot_noir_sauce

Since I have so many tenderloin recipes on my blog already, I debated about not posting this one. But the sauce won me over. It’s just really good and full of concentrated flavor. If you’re having a bunch of folks over for the holidays, or some special dinner, there’s almost nothing easier than a beef tenderloin.

It’s always the cost of a whole beef tenderloin that stops me from roasting one more often. And when I entertain I often have just 6 people. Not worth doing a whole tenderloin for 6 – unless you really crave roast beef sandwiches – and I mean roast beef of the highest order – the next day! But the left over meat is never as good as it was when it was served first. So do plan this when you have at least 8 people. I really think you could serve 10 people with one, but if you want those nice, thick 1-inch slices, you’ll feed about 8+.

If you’re a Costco shopper, you can buy a whole tenderloin, pre-trimmed of fat, sinew and silverskin, for about $100. I’m quite willing to pay the higher price to have it pre-trimmed, as I really dislike having to do it myself. Costco carries both, so you can choose.

If we’re going to talk about sauce – and yes, we are – this one’s really good, and actually I think it’s a benefit that you have to make it earlier in the day or the day before. There is no way you can make this sauce in the time the roast is in the oven, which means the sauce IS a bit labor intensive. The biggest chore is preparing 1 1/2 cups of chopped shallots. That’s one heck of a lot of shallots. They’re kind of tedious to peel and chop. That alone will take you 20+ minutes, I would guess. The sauce isn’t hard to make, although you do have to reduce down the sauce at two different times in the process. But it all comes together and it can be cooled down and refrigerated overnight. Just at the last you mix in a thickening roux and it’s ready to serve. When Phillis Carey made this, she served it with green beans and mashed potatoes with loads of crimini mushrooms in them. And the gravy kind of went all over everything.

Maybe I’ll have to just plan a dinner party so I can make this and enjoy whatever left overs there might be.

What’s GOOD: well, to me the sauce makes this. There isn’t anything all that unusual about a roasted beef tenderloin – but the sauce here puts it into a regal league. I’d definitely make this again.
What’s NOT: only the time it takes to make the sauce, but it can be made ahead. It’s the sauce that makes it, so don’t even think of not doing that part!
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Thyme-Rubbed Roasted Beef Tenderloin with Pinot Noir Sauce

Recipe By: Phillis Carey cooking class, December 2013
Serving Size: 8

BEEF:
5 pounds beef tenderloin — trimmed of fat, silverskin and sinew
2 tablespoons fresh thyme — chopped
2 tablespoons grapeseed oil
Coarsely ground salt and pepper
PINOT NOIR SAUCE:
2 tablespoons grapeseed oil
1 1/2 cups shallots — coarsely chopped
10 ounces mushrooms — sliced
1/4 cup sugar
1/4 cup red wine vinegar
1500 milliliters Pinot Noir — 2 bottles
2 cups low sodium chicken broth — (yes, you’ll use a combo of chicken and beef)
2 cups low sodium beef broth
4 sprigs thyme sprigs
1 tablespoon whole black peppercorns
2 whole bay leaves
2 tablespoons unsalted butter — at room temperature
2 tablespoons all-purpose flour

Notes: Costco sells both trimmed and untrimmed beef tenderloin. Ideally buy the trimmed (it is more expensive, of course).
1. SAUCE: (This must be made a few hours ahead – do not wait until the roast goes into the oven – not enough time to finish it.) Heat oil in heavy, large saucepan over medium-high heat. Add shallots and mushrooms; saute until tender, about 10-12 minutes. Sprinkle sugar over the shallots and continue sauteeing until the mixture reaches a deep, dark brown (bu not burned), about another 4-5 minutes. Add vinegar, stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 30 minutes. Add both broths, thyme, peppercorns and bay leaf. Bring to a boil, reduce heat to medium; simmer uncovered 35 minutes to blend flavors and to reduce to 3 cups liquid, stirring occasionally. Strain sauce through a fine strainer, discarding solids. Sauce can be made one day ahead; cover, chill.
2. BEEF: Remove beef tenderloin from refrigerator. Fold tapered end of roast underneath and tie roast in several places (helps to hold it in shape). Season with thyme and pepper and let stand for 30-45 minutes. Preheat oven to 425°F. Season meat well with salt and heat oil in a large (not a nonstick) skillet over medium high heat. Brown beef on all sides, 8-10 minutes total. Transfer meat to a shallow roasting pan (turning meat so the prettiest side is up) or baking sheet. Set the skillet aside.
3. Roast beef tenderloin for 45-60 minutes or until a meat thermometer inserted in the thickest portion registers 125°F (medium-rare) to 135° F (medium). remove the roast from the oven when it’s done and tend with foil. Let stand for 15 minutes.
4. FINISH: To finish sauce, pour the reduced, strained liquid into the hot skillet you used to brown the meat and heat. Mix the butter and flour in a small bowl to form a paste and gradually whisk into the simmering sauce. Add any accumulated juices from the resting meat and simmer until thickened slightly. Slice beef across into 3/4 inch to 1 inch thick slices and serve with Pinot Noir Sauce on and around it. This tastes particularly good with mashed potatoes.
Per Serving (yikes): 1123 Calories; 75g Fat (67.9% calories from fat); 58g Protein; 22g Carbohydrate; 2g Dietary Fiber; 209mg Cholesterol; 405mg Sodium.

Posted in Essays, on December 25th, 2013.

The below came from the blog, Eat Your Books. Just thought you might enjoy a laugh, or a harumph. Meanwhile, I hope all of you have a Merry Christmas or a Happy Holiday, whatever it is you’re celebrating today.

Eatocracy has Eat This List: 2014 food trend predictions. Two of their editors each describe 5 trends, along with some honorable mentions. The article has full explanations behind each selection; briefly, they are:

  • Fish collars, heads and trash fish
  • Heirloom beans, peanuts and field peas
  • Haute Jewish deli
  • Reconsidered rice (and no, I don’t know what that means)
  • Raw beef
  • Eating with your hands
  • Housemade hot sauces
  • Parfaits
  • Breakfast for dinner

Over at The Daily Meal, they asked 25 chefs to  Predict the 2014’s Dining and Culinary Trends. We’ll let you look at the complete list, but here are some of the food items that were mentioned:

  • Gourmet tacos
  • Pork
  • Dishes from Sardinia, Sri Lanka, Laos, and Malaysia (SE Asia is hot)
  • Lots of grains and seeds – grits could be big
  • Asian mustard greens
  • Coconut sugar

And then we have the Wall Street Journal, which focused on just one trend in their article, Historical Recipes Are the Next Big Thing. As they write, “In a culinary landscape filled with Szechuan pastrami and cronuts, it can feel like our chefs are slaves to novelty, forever breaking with traditional foodways in favor of dishes inspired by artistic whims and enabled by modern technology. But look past the clamor of innovation and you’ll find some of the country’s most gifted toques quietly engrossed in old cookbooks, viewing the historical record as a treasure trove of ingenious techniques and preparations.”

However, as they explain later in the article, “The trend doesn’t stem from fetishizing the past so much as from the deeply held conviction that, when it comes to cookery, time-honored methods often trump personal innovation.” And, as  Adam Leonti (chef of  Vetri in Philadelphia)  points out, “Recipes from the past tend to lack the precise details we see in today’s texts…and that provides opportunities for creative thinking and experimentation.”

So if you want to be au courant,  dig out those old cookbooks and see which recipes trigger your curiosity. Sometimes the old is new again.

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