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Recently finished reading The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novel by Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.

The Last Midwife: A Novel by Sandra Dallas. It’s a very, very good read. It tells the story of an older married woman who lives in a small mining town in the Colorado rockies (this is the mid-1800’s), and is well known by all because she’s the only midwife in the area. Often people can’t pay her anything, or very little for her days of service with little or no rest or food. Suddenly, a couple accuse her of strangling their infant. Hence the story is about how this small town rallies or rails for or against Gracy. She didn’t commit the crime, but not everyone can be convinced since the angry father is a wealthy and influential man in the area. There’s plenty of relationship issues here, which make really great fodder for a novel. And there are plenty of characters in the book that you’ll love or hate. Some secrets get dredged up too. Oh, such a good read.

 

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 Pork, pressure cooker, on June 4th, 2013.

pork_stew_calvados_cream

Another one of those “brown” photos. It’s so very hard to give brown colored food any eye appeal. All I can tell you is that this dish was absolutely sensational. The flavors – oh my goodness yes. I’ll be making this again and again. It would even be good enough for guests. What you see there is browned pork chunks (at top), sweet potatoes (bottom and far right), an organic purple carrot (right side, vertical) and fennel (left). And drizzled over the top is the lightly creamed Calvados and broth which was then topped with chopped chives. Thank goodness for chives!

Out of the freezer came our last package of Berkshire pork. It was pork chunks, and by the time I got into the kitchen to start dinner, it was after 4pm, so I needed to figure out something fast. What I didn’t know was what kind of pork it was – it was labeled pork stew meat, that’s all. It could have been trimmings from pork chops, pork shoulder, tenderloin bits, or pork loin. All needing different cooking times. But oh well, I just had to guess. With time of an essence, I knew I needed to do this in the pressure cooker, so the recipe below is done that way, but you can do this all without one – just cook the meat mixture on the stove until barely cooked through, and cook the vegetables until they’re tender. You can add the Calvados cream ingredients with everything in the pot.

You know about Calvados, right? It’s an apple brandy from the northern part of France. It’s still a brandy. I’ve had my bottle for about 15 years, and with this dish I emptied it. We never drink it – I use it exclusively for cooking. Time for a new one now. Here’s what Wikipedia has to say about it:

Calvados is distilled from cider made from specially grown and selected apples, of which there are over 200 named varieties. It is not uncommon for a Calvados producer to use over 100 specific varieties of apples, which are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (such as the Mettais, Saint Martin, Frequin, and Binet Rouge varieties), the latter being inedible. The fruit is harvested (either by hand or mechanically) and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years aging in oak casks, it can be sold as Calvados. The longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years.

Don’t Have a Pressure Cooker?

Just cook the pork low and slow until it’s tender, add the veggies and cook those until just tender and add the Calvados and cream in at the end. The pressure cooker just cut down the cooking times, that’s all.

Here’s what I did: I sprinkled the pork chunks with Herbes de Provence, then browned them until they were caramelized brown on several sides, not crowding the pieces. That took 2 batches. I removed the meat and poured out the fat that had accumulated in the pan. Meat went back in, then I added a 6-ounce (can) of pineapple juice, 1 1/2 cups of water, bay leaves, fresh thyme sprigs, salt and pepper, and Penzey’s soup base (I used pork, but chicken would be fine). I pressure cooked that for about 13 minutes. Cooled it under a cold running tap, and the pork was just perfectly cooked. I removed the meat (because I didn’t want to cook the meat any further – it was perfectly cooked), then I added all the vegetables and apples and those were pressure cooked for 4 minutes. The vegetables were perfectly cooked so I removed them also. With the liquid left in the pan I added the shallot and Dijon mustard and let that simmer for a few minutes until the shallot was cooked. Then I added the cream and heated it through, then in went the Calvados. I cooked that for 2-3 minutes just so it would boil-off the alcohol. Then I added the meat back in and let that simmer for 2-3 minutes so the meat would be piping hot. The veggies stayed hot, so those were divided amongst the wide soup bowls, then I spooned the meat equally between the bowls (there won’t be lots of meat per person – 2 pounds of pork doesn’t end up being all that much, surprisingly) and poured the Calvados cream over them equally as well. Chopped chives went on top and it was ready to serve.

What’s GOOD: Oh, just everything. The meat, the juices, the veggies, the apples and of course, the creamy Calvados sauce I drizzled over the top. You’ll be licking the bowl.
What’s NOT: nothing whatsoever. Unless you don’t like stew. Or meat, or you’re averse to a little bit of cream.

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Pork Stew with Fennel, Carrots, Apples, Sweet Potato and Calvados Cream (Pressure Cooker)

Recipe By: My own concoction, 2013
Serving Size: 4

2 pounds pork shoulder — fat trimmed, cut in 1″ chunks
1 1/2 teaspoons Herbes de Provence
2 tablespoons canola oil
6 ounces pineapple juice — or apple juice
1 1/2 cups water
2 whole Turkish bay leaves
6 sprigs fresh thyme — left whole
1 teaspoon Penzey’s chicken soup base — or pork soup base, if you have it
Salt and freshly ground black pepper to taste
VEGETABLES:
1 large fennel bulb — trimmed, quartered
1 large sweet potato — peeled, cut in large pieces
2 small apples — peeled, cored, cut in wedges
10 ounces carrots — peeled, cut in chunks
CALVADOS CREAM:
1 whole shallot — peeled, finely minced
1 1/2 teaspoons Dijon mustard — French style
1/3 cup heavy cream
2 tablespoons Calvados — (apple brandy) or regular brandy
2 tablespoons fresh chives — minced, for garnish

1. Trim the pork of the bigger pieces of fat, if possible. Toss them with the dried herbs.
2. In a tall pressure cooker heat the oil and brown the pork pieces over medium heat. Don’t crowd the pan (do this in 2 batches). Remove pieces to a plate.
3. Drain and discard the fat in the pan. Add pineapple juice, water, Bay leaves, fresh thyme sprigs, soup base and seasonings. Transfer the pork pieces back into the pan.
4. Bring the pressure cooker up to pressure and simmer for 13 minutes. Place under cold water tap to reduce heat quickly. Taste the pork to see that it’s done – it should be just perfectly tender and juicy. If it’s not, continue to pressure cook for 2-3 minuites at a time until the meat is cooked through but not dry. Remove meat from the pan and set aside.
5. Add the fennel, sweet potato, apples and carrots. Bring the pressure cooker back up to pressure and cook for 4 minutes. Again, place under cold running tap to cool quickly. Remove all the vegetables to another plate and set aside. Discard thyme stems.
5. To the liquid in the pan (about a cup) add the shallot and Dijon mustard and cook over medium-high heat until the shallot is tender, about 3-4 minutes. Add heavy cream and cook for about 1 minute at a slow simmer. Add the Calvados brandy and stir in. Continue to heat until the mixture comes to a boil. Add the meat back into the pan and heat the meat slowly for about 2-3 minutes.
6. Divide the vegetables in 4 wide soup bowls. Divide the meat and Calvados cream over each serving and garnish with chopped chives. Serve immediately.
Per Serving (this assumes you eat all the fat, most of which is drained off after you brown the meat): 699 Calories; 45g Fat (59.7% calories from fat); 32g Protein; 37g Carbohydrate; 7g Dietary Fiber; 148mg Cholesterol; 352mg Sodium.

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  1. Susie McGragh

    said on November 18th, 2017:

    I just recently discovered your blog. I love the look of your recipes you have posted, in that they are foods I would choose.

    I have just made the bacon, black bean soup. Delicious. Interesting flavours.

    I enjoy trying new recipes, and I intend to make alot of these ones.

    Thank you

    Thank YOU, Susie. I’m glad my blog seems to be the right match for your cooking style. . . carolyn t

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