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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):

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 Beef, easy, on April 28th, 2022.

I do love my Instant Pot. This meal came together in a flash.

A post from Carolyn. As it turned out, we were invited out for St. Patrick’s Day dinner. But I’d already bought a corned beef – might I just say, a small corned beef at Trader Joe’s was close to $25. And that great big piece of meat becomes a small little bit of meat when it’s done cooking. That’s always the case with brisket, however.

Beef has become a treat anytime with prices like that. Even ground beef is pricey. But anyway, I needed to cook the corned beef. I waited a couple of weeks. Researched a few recipes online and decided on this one. I had Savoy cabbage, carrots and onions. I don’t eat potatoes hardly at all, and can’t say that we missed them. However, I’d have eaten them if I’d added them to the pot!

I made a bed of onions and garlic in the Instant Pot, then added in the rinsed corned beef on top. You can use beef broth or water, then seal and cook under pressure for 70 minutes. Some recipes say 90 minutes, but others said 70. Mine was a smaller brisket so I went with 70. The very tender corned beef was removed and set aside, covered with foil. The carrots and cabbage were added back into the Instant Pot (with all the cooking water) and pressure cooked for 2 minutes. Yes, two minutes. So easy and quick. Onto the platter everything went and I put out grainy mustard and horseradish to augment the corned beef. Altogether delicious.

What’s GOOD: how quick and easy this meal was to make from beginning to end. A 70-minute cooking time in the Instant Pot might make it hard to do for a weeknight if you’re a working family, but it was sure easy in every other way. Veggies were perfect after two minutes under pressure.

What’s NOT: really nothing – not very big servings, but then, we didn’t need a lot.

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Instant Pot Corned Beef, Cabbage and Veggies

Recipe By: Adapted from Pressure Cooking Today
Serving Size: 6

3 pound corned beef brisket — brined in the package
4 cups low sodium beef broth
1 large onion — cut in wedges
8 cloves garlic
3 large carrots — cut into 1/2-inch pieces
1 small Savoy cabbage — cut into 8 wedges

1. Rinse the corned beef under cold water to remove herbs and seasonings, and discard brine.
2. Place onions and garlic in bottom of pot. Place corned beef on top and add about 3 cups of beef broth or water.
3. Lock the lid in place and cook under high pressure for 70 minutes. When beep sounds, allow pot to cool for 10 minutes, then manually release any remaining pressure. When valve drops carefully remove lid. Test meat for tenderness. If necessary, continue cooking under pressure for another 10 minutes if the brisket is not done.
4. Remove the corned beef and set aside, covered lightly with foil.
5. Add carrots and cabbage to the broth in the Instant Pot. Lock the lid in place. Select high pressure and set the timer for 2 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. Check vegetables for done-ness. If they’re not done, cook under pressure for one more minute.
6. Slice corned beef across the grain into serving pieces and place on a platter along with the vegetables. Serve with grainy mustard and horseradish on the side.
Per Serving: 487 Calories; 34g Fat (63.9% calories from fat); 36g Protein; 7g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 3117mg Sodium; 3g Total Sugars; 0mcg Vitamin D; 46mg Calcium; 4mg Iron; 871mg Potassium; 306mg Phosphorus.

Posted in Beef, easy, on October 17th, 2021.

This is a post from Sara. FAST & FLAVORFUL.

These days I am without the hustle and bustle of chicks at home as we are officially Empty Nesters.  But I am amazed at how little time I have to make dinner.  So I find myself searching for new quick and healthy recipes.  This is a recipe I found online that is SUPER easy.  I mean 20 mins start to finish easy!  And so tasty.  I was looking for something to do with the ground beef I’d bought that wasn’t tacos, or hamburgers.  And this recipe fit the bill perfectly!  It is so flavorful with a hint of heat.  I added the steamed cauliflower to satisfy my need for veggies.  You could add any type of cooked veggie, frozen would work easily too.  This also made excellent leftovers for lunch the next day.

Starting with the rice since it usually takes 20 mins.  Then I cut and cleaned the fresh cauliflower, dropped it into the steamer to cook.  I began browning the beef and garlic in a shallow pan.  While that was cooking, I mixed the sauce ingredients.  When the beef has no more pink, I added the sauce and let it cook on low for a few mins.  Then I fluffed the rice and was ready to assemble.

I used a bowl, layering the rice, beef then cauliflower.  I topped it with sliced scallions.  My husband enjoyed this dish with a bit of siracha to kick up the spice and a nice IPA (well, not with the leftovers at work!)

This will be a repeat in my rotation for sure!  I imagine one could substitute ground turkey or chicken for the beef, but you may need to increase the spices to give it more flavor.

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Korean Beef and Rice

Serving Size: 4

1 pound lean ground beef
3 cloves garlic — minced
1/4 cup brown sugar, packed
1/4 cup soy sauce, low sodium
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 1/2 cups hot cooked rice
3 green onions — thinly sliced
2 cups cauliflower — steamed

1. In a large skillet, cook beef and garlic over medium heat until beef is no longer pink, breaking into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
2. Stir sauce into beef, heat through. Serve over rice and cauliflower.
Per Serving: 551 Calories; 26g Fat (43.3% calories from fat); 25g Protein; 52g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 703mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1 Other Carbohydrates.

Posted in Beef, on April 30th, 2021.

braised_corned_beef

The most succulent corned beef I’ve ever had. Bar none.

On St. Paddy’s Day (actually it was the day before – they were celebrating early), my son and his family invited me to their home for the day and evening. I’d been thinking about having a traditional corned beef dinner, but with being just me-myself-and-I, how could I eat up several pounds of corned beef? Yes, I could freeze some, but I don’t know about you, but I’m never quite so happy with leftovers once they’ve been frozen. So when they invited me, I jumped. A few days ago I shared the recipe for Colcannon that I made for the dinner.

Karen made this braised corned beef that was just off-the-charts. It was the most tasty and tender corned beef I’ve ever had. She bought 5 pounds of corned beef (larger than most grocery store cuts) and there were 4 of us for dinner, and maybe smaller portion leftovers for the 3 of them for another night. If you buy a smaller corned beef, it will still need the same number of hours of braising, you’ll just have less of it. As you no doubt know, corned beef shrinks a lot once cooked.

She’s been using this same recipe for several years, and she says it’s SO easy. She found the recipe at allrecipes.com. What’s different about it? Well, most recipes I’ve ever made, you simmer the beef for maybe 2-2 1/2 hours max. This recipe IS different. First Karen slathered both sides of the beef with HP sauce. You probably could use A-1, but HP is the British version. Once slathered, she browned it first on the stovetop in a little bit of vegetable oil, then put it into a big roasting pan on a rack, and covered the top with yellow onions and slivered garlic. Water was added to the pot and she covered the pot with foil to seal it really well. A note of caution: when browning the meat, wear an apron and also if possible put newspaper down on the floor, as the meat throws off a lot of spatter. Enough that their dog, Shelby, slipped in the grease and fell in it (I expect there was a bit of dog-licking-floor action going on after that). So, pay attention to that part.

braised_corned_beef_in_panThe tight foil-sealed roasting pan then went into a 275°F oven for just about 6 hours. I put 5 hours on the photo, but it was actually 6 hours. And you do not want to pull it out to “check on it.” If you do, it loses all that head of steam that’s been slowly tenderizing the meat. So do NOT open the foil covered pan at all during that time. If you do, add about another hour of baking time.

Once out of the oven, Karen put it on a big cutting board (see picture at top). You can see all the HP sauce browned into the top (picture at left). Brisket contains a goodly amount of water, and plenty of fat, so you can see there was about a scant cup of liquid in the bottom of the pan. I was surprised at the addition of just one tablespoon of water – but Karen assured me the recipe is correct. She thinks the onions also provide some liquid.

What’s GOOD: oh my. So succulent and juicy. SOO very tender. The most tender corned beef I’ve ever had. This will be my new go-to recipe.

What’s NOT: only that you need to plan ahead as it requires 6 hours of baking time, plus the 25-30 minutes of browning first.

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Braised Corned Beef Brisket

Recipe By: Adapted slightly from All Recipes
Serving Size: 7

5 pounds corned beef brisket — flat cut
2 tablespoons HP sauce — British imported browning sauce, similar to A-1 sauce
1 tablespoon vegetable oil
1 onion — sliced
6 cloves garlic — sliced
2 tablespoons water

1. Preheat oven to 275°F (135 degrees C).
2. Discard any flavoring packet from corned beef. Brush brisket with HP browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side. Advice from my daughter-in-law: Do wear an apron, and you might put newspaper on the floor around your stove, as the browning process throws off a lot of grease.
3. Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil. Do not open the foil at all during the braising time as it will lose all of the built-up steam.
4. Roast in the preheated oven until meat is tender, about 6 hours.
Per Serving: 669 Calories; 50g Fat (69.0% calories from fat); 48g Protein; 3g Carbohydrate; trace Dietary Fiber; 175mg Cholesterol; 3949mg Sodium; 1g Total Sugars; 0mcg Vitamin D; 31mg Calcium; 6mg Iron; 996mg Potassium; 388mg Phosphorus.

Posted in Beef, Miscellaneous, on April 11th, 2021.

argentinian_steak_red_chimichurri_sauce

Amazing. Absolutely amazing.

Listen up. You just gotta make this. I can’t praise this enough. If you like steak, this is your lucky day. The recipe was demonstrated on Milk Street, and Jim Hirsch, one of the producers, went to Argentina and his job, with the film crew, was to find out what makes Argentinian steak so special. Certainly steak is the signature dish of Argentina. They raise a LOT of beef cattle in the country. My granddaughter, Sabrina, spent 5 months in Argentina (not exactly a happy experience, I’m sorry to say, even though it was through her university college exchange program). But she told me she had steak similar to this when she was there.

Normally, in Argentina, steak is grilled outside, on a grill that has an adjustable grate level – in other words, you can lower it to be close to the coals, or way up high (more like 10-12 inches), away from the wood coals. Most restaurants make this steak with a 2-hour grilling. Can you imagine? Likely they do that to have a very precise control over the temperature.

strip_steak_seasonedOnce the Milk Street crew returned to Boston, they began trying to recreate this steak (using American/different equipment) – and the chimichurri sauce. Speaking of the sauce, you may be familiar with green chimichurri sauce (that’s all I’d ever had prior to making this). This red sauce is a strange combination of things – 1/4 cup sweet paprika, 1/4 cup red pepper flakes (yes, really), and 1/4 cup dried oregano, and lastly 3/4 cup of neutral oil. Added later, garlic and balsamic vinegar. If you’ve ever watched Chris Kimball (he’s the guy who started Cook’s Illustrated, but was ousted some years ago and started Milk Street) you know that he does not like spicy heat. Not that he’s into bland food, but heat bothers his palate. So when they were making this in the test kitchen, when he was asked to add 1/4 CUP of red pepper flakes, he said oh-no, no, I won’t be able to eat this. The chef pleaded with him to follow the recipe and he might be surprised. And indeed he was, and so was I.

At left is the photo of the beautiful New York strip steak, 2” thick, with the rub on it (having rested in the frig for 24 hours), on a rack, before it went into the oven. One of these steaks will serve at least 2 people, maybe even 3 people.

There are a few steps to making this:

1. Make a rub of black pepper, freshly grated nutmeg (lots of it) and sugar. Put it on the 2” thick steak.

2. Place the steak on a rack, open, in the refrigerator, for 24 hours.

3. Put the steak in a 250°F oven for about 45 minutes. Remove it and let it rest for 30 minutes.

4. Make the sauce.

5. Grill the steak in a searing hot pan on the stove (or do this on your outdoor grill) to caramelize the two sides, then let it rest for 10 minutes. Get the rest of the meal ready.

6. Slice the steak across the grain, in 1/4” thick slices, plate it and drizzle the sauce on the ends and offer more sauce at the table.

red_chimichurri_cookingThe sauce takes no time, really, to make, but there are steps to making it also. In a skillet you combine the oil, paprika, red chili flakes and the oregano, and cook it over very low heat (never allowing it to boil) for 5-7 minutes. Then you add the garlic, and let it cool. Once cool, you add the balsamic vinegar and salt. The photo at right is before it even cooked – so you can see the ingredients.

When Chris Kimball tasted the sauce, he first barely touched his bite of steak with the oily part of the sauce, as he was not thinking he could eat it. He was surprised, and my friend Linda and I (when we made it) were also amazed that our mouths weren’t burning up. The guesswork is that the addition of 1/4 cup of balsamic vinegar somehow tempers the spicy, fiery heat of 1/4 cup of red pepper flakes.

The only thing I’ll say is that you need a meat thermometer for this recipe – I eat my steak medium-rare, and you remove the steak from the oven when it reaches 110°F (about 10-15 degrees below that magic medium-rare temp). I did that, but during the resting time, the temp went up nearly 10 degrees, and once I seared it, it went up even more. We got it out of the pan at about 128°F, which is a few degrees higher than I wanted. So watch it carefully.

What’s GOOD: I absolutely LOVE-LOVED this steak and the sauce. Definitely well enough to make it again. You do need to plan ahead 24 hours, and make sure you have a whole pod of nutmeg for each steak. You do not taste nutmeg in the rub when eating it. It’s uncanny there could be so much nutmeg on the rub and you wouldn’t taste it in the finished steak (although I was able to taste it when I ate the leftovers, cold). And the sauce – oh my goodness. So good. Very easy – make it the day ahead to save time if you’d like. It’s also uncanny there is so much red pepper in the sauce and I could eat it. I won’t say I ate copious quantities, but I certainly ate some with every bite, and went back for more.

What’s NOT: only that the steak is expensive (do buy a good one, though I did choose choice, not prime beef); however, one steak will feed 2 people, maybe 3. You do have to visit a butcher, as the steak must be 2” thick. I don’t know of any grocery store that has pre-cut 2” steaks. The nearly one pound steak cost me $29. The recipe is for feeding 4, so twice that amount. And you do need to plan ahead, as I mentioned, so the steak can sit in the frig for 24 hours.

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Grilled and Oven-Baked Argentinian Strip Steak with Red Chimichurri

Recipe By: Milk Street, Jim Hirsch
Serving Size: 5

STEAK:
Kosher salt and ground black pepper
1 tablespoon freshly grated nutmeg — from two whole nutmeg pods
2 teaspoons white sugar
2 strip beef strip steaks — (about 20 ounces each) about 2″ thick, patted dry
2 tablespoons grapeseed oil — or other neutral oil
RED CHIMICHURRI SAUCE:
3/4 cup neutral oil
1/4 cup sweet paprika
1/4 cup red pepper flakes
1/4 cup dried oregano — do not use fresh
2 medium garlic cloves — finely grated
1/2 cup balsamic vinegar
kosher salt

NOTES: Using this much red pepper flakes seems like WAY too much. You can reduce the amount by about a tablespoon, but apparently the balsamic vinegar tempers the heat. This red chimichurri is not as well known in the U.S. as the green herb style.
1. Set a wire rack in a rimmed baking sheet. In a small bowl, stir together 2 tablespoons salt, 1 tablespoon pepper, the nutmeg and sugar. Measure out and reserve 2 teaspoons of the seasoning mixture, then rub the remainder onto all sides of the steaks, pressing it into the meat. Place the steaks on the prepared rack and refrigerate uncovered for at least 1 hour or up to 24 hours.
2. Heat the oven to 250°F with a rack in the middle position.
3. Place the baking sheet with the steaks in the oven and cook until the centers reach 110°F, 45 to 55 minutes. Remove from the oven and let stand for up to 30 minutes.
4. In a 10- or 12-inch cast-iron skillet over medium-high, heat the oil until barely smoking. Place the steaks in the skillet and cook, without moving them, until well browned, about 3 minutes. Using tongs, flip the steaks and cook until the second sides are well browned and the centers reach 120°F (for medium-rare), 2 to 3 minutes.
5. Transfer the steaks to a large plate and let rest for 10 minutes. Alternatively, the steaks can be seared for the same time over direct heat on a very hot charcoal or gas grill with a well-oiled grate.
6. Transfer the steaks to a carving board and cut into thin slices. Place on a platter, pour on the accumulated juices and sprinkle with the reserved seasoning mixture.
7. SAUCE: In a small saucepan over low, combine oil, paprika, pepper flakes and oregano. Cook, stirring occasionally, until the mixture begins to bubble, 5-7 minutes. Do not allow it to come to a boil. Remove from heat and stir in garlic. Let cool to room temp.
8. In a medium bowl, combine the balsamic vinegar and 1 tsp salt and stir until salt dissolves. Slowly whisk in the cooled oil mixture.
Per Serving: 500 Calories; 42g Fat (73.2% calories from fat); 21g Protein; 13g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 59mg Sodium; 7g Total Sugars; 0mcg Vitamin D; 71mg Calcium; 4mg Iron; 521mg Potassium; 215mg Phosphorus.

Posted in Beef, Soups, on March 18th, 2021.

chili_guy_fieri

Dig out your spices in multiple types and heat.

Today I’m sharing a recipe from my neighbor, Scott. His wife, Josee, has been my salvation this last year, as she has gone shopping for me to various places, but of late, it’s been weekly trips to Costco, since I wasn’t willing to go there during the pandemic – except once. Periodically I make something that has a big quantity and I’ve shared it with their family of four. I’m happy to do it as a thank  you for all the various trips Josee has made for me.

Now that I’m past the 14-day hold after the 2nd vaccine, I’m “free.” Happy days. No fear of eating out, outside still, though. Don’t have to wear masks in small groups. As I write this I haven’t had a chance yet to hug my kids and grandkids, but I will!

So, Josee brought over a plastic bag of chili for me – Scott had made it. He’s the weekend “chef” – he loves to barbecue –  and I think he’s a very accomplished home cook. He and I have had a few conversations about cooking and food in various contexts. Anyway, I managed to get two meals out of the baggie of chili Josee brought me, and OH, was it ever good.

Scott said it’s Guy Fieri’s recipe, so I was able to go online and print that out easily enough. Know from the get-go that you need to read the ingredient list carefully – you might not have everything on that list. So plan ahead, and of course, always with stew-type or soup type foods, it’s better the next day. Scott made beef Bourguignon a week or so ago and it was outstanding.

Since I didn’t make this recipe myself, I can’t really give you much info, other than what Scott told me. He said follow the recipe and do your prep ahead so you don’t miss anything. If you’re sensitive to heat, reduce the amount of cayenne, perhaps use half-sharp or mild paprika. Do note, the title of the recipe is Dragon’s Breath, so that should give you a clue about the fiery heat. It was fine for me – I can tolerate medium-heat. This is a great recipe. I’d definitely make it myself and yes, I would use the finely chopped up chuck roast, just because it adds a lot of flavor. If you have the bone to go with it, I’d put it in the pot too to add even more flavor. If you look at the online recipe, Guy Fieri always serves this with French Fries. I’m not much of a French Fry person (although hot ones from McDonald’s put in front of me would be eaten!).

Scott added fewer beans (their family is trying to reduce carbs too), but there were some in there.

What’s GOOD: as you know, for me it’s all about the end result – the flavor. The texture. And this scored on all counts.

What’s NOT: only that it takes hours to simmer and you might have to purchase a few ingredients if you don’t already have them in your pantry.

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Dragons Breath Chili – Guy Fieri

Recipe By: from my neighbor, Scott, but from Guy Fieri, Food Network
Serving Size: 10

3 tablespoons bacon grease — or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles — roasted, peeled, seeded
3 poblano chiles — roasted, peeled, chopped
2 red bell peppers — diced
2 jalapeno chile pepper — minced
2 yellow onions — diced
1 head garlic — minced
1 pound chuck roast — boneless, trimmed and cut into 1/4-inch cubes
2 pounds ground beef — coarse grind
1 pound Italian sausage — casings removed, or buy bulk
3 tablespoons chili powder
2 teaspoons cayenne pepper — (use less perhaps)
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons hot paprika — (might use half hot and half regular)
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces beer — lager style
1 cup low sodium chicken broth
30 ounces canned kidney beans — with juice
30 ounces canned pinto beans — with juice
Saltine crackers — for garnish
1 bunch green onions — thinly sliced
1 cup grated cheddar cheese
sour cream for garnish (optional: not in original recipe)

1. Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Drain off fat. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
2. Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
3. Serve the chili in bowls. May be served over Double-Fried French Fries. Garnish with crackers, green onions and Cheddar. Optional garnish: sour cream
Per Serving (sodium level is very high): 742 Calories; 40g Fat (48.4% calories from fat); 51g Protein; 45g Carbohydrate; 12g Dietary Fiber; 151mg Cholesterol; 1479mg Sodium; 11g Total Sugars; trace Vitamin D; 227mg Calcium; 9mg Iron; 1643mg Potassium; 599mg Phosphorus.

Posted in Beef, on September 19th, 2020.

curried_shepherds_pie_spoonful

Comfort food galore. Has the weather begun to cool for you? This casserole should be in your future.

Having a bit of ground beef and ground pork on hand, I needed to find a use for it, other than meatloaf or meatballs. When I spotted this old-old recipe I’ve had in my to-try file for a long time, I decided to lighten it up a bit by using riced cauliflower instead of potatoes. You don’t have to do that if you don’t care about the carbs. What you do need to know is that this casserole is spot-on fabulous. The original came from Craig Claiborne and Pierre Franey, way back in 1984. But, I didn’t stick to the recipe exactly – mostly, but not verbatim.

curried_shepherds_pie_bakedFirst you cook some onions, then add garlic, then lastly a few spices (curry powder, obviously, plus ground cumin and ground coriander). Some tomatoes were added (I used fresh but you can use canned) and some chicken broth. That simmered for just a short time to blend the flavors.

Meanwhile, I cooked the cauliflower rice in an open pan so it wouldn’t get too wet and soggy. A tiny bit of butter was added, some salt and pepper, then I used my stick blender to mush it well – it didn’t need much of that – and I added in a little bit of frozen peas (I think you need them for color). The hot meat mixture went into a large ceramic pie plate (I made a half recipe), then the mashed cauliflower goes on top. I veered off just a bit by adding some grated Fontina cheese to the top. Oh-so-good.

You can bake the casserole right then, which will require nothing more than a bit of a broil to brown the top a little bit. I made it in the morning, chilled it, then baked it for about 45 minutes in my toaster oven, then turned on the broil element and browned the top with the cheese on it. The photo above, left, is the finished casserole.

It’s good to let it sit for at least 5 minutes, because it’s way too hot to eat. That was my dinner – since there were veggies on the top (the cauliflower rice, pureed) I had a full meal with my serving. But, I went back for seconds it was so darned good.

What’s GOOD: well, I love Shepherd’s Pie in any way, shape or form. This one, though, with the curry flavors, was exceptional. And how did the cauliflower go as far as a stand-in for potatoes? Well, it wasn’t JUST like potatoes, but it was close enough. It gave me the illusion anyway. As I write this I’ve had it twice, and there are at least 2 more servings in the casserole. I’ll probably freeze one portion. Remember, though, I halved the recipe. SO good.

What’s NOT: nothing whatsoever. Delicious on all levels.

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Curried Shepherd’s Pie

Recipe By: Adapted from Craig Claiborne & Pierre Franey, 1984
Serving Size: 7-8

1 tablespoon EVOO — or vegetable or corn oil
3/4 cup finely chopped onions
1 tablespoon garlic — finely minced
1 tablespoon curry powder — or more if desired
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds lean ground beef — or can use half beef, half ground pork or lamb
Freshly ground pepper and sea salt to taste
1 cup tomatoes — canned imported tomatoes or fresh, chopped
1/2 cup low sodium chicken broth
1 teaspoon Worcestershire sauce
CAULIFLOWER “POTATOES”
1 large cauliflower — or use an equivalent of cauliflower rice
2 tablespoons butter
salt and pepper to taste
2 cups frozen peas
1 1/2 cups Fontina cheese — grated, for topping

1. Heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
2. Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth, and Worcestershire sauce. Cook, stirring occasionally, about 20 to 30 minutes.
3. While the meat is cooking, cook the cauliflower in a bit of water or broth. When the mixture is cooked, test for doneness and make sure mixture is not too wet. If it is, continue cooking them until the mixture dries some. Use a stick blender to puree the cauliflower. Stir in frozen peas and cook very briefly.
6. Season with butter, salt and pepper.
7. Heat an eight-cup baking dish and pour the hot curried meat into it. Top with the hot mashed cauliflower. Smooth over the top. Sprinkle with cheese.
8. Broil until the top is golden brown. Let sit for about 5 minutes, then serve.
9. If making ahead, chill, then bring out of the refrigerator for about 30 minutes before baking at 350°F for about 45-60 minutes. Turn on the broiler at the end to brown the cheese. If you’re not sure it’s hot, use an instant read thermometer – it should reach about 150°F.
Per Serving: 477 Calories; 28g Fat (53.3% calories from fat); 44g Protein; 11g Carbohydrate; 3g Dietary Fiber; 148mg Cholesterol; 582mg Sodium; 5g Total Sugars; trace Vitamin D; 323mg Calcium; 4mg Iron; 736mg Potassium; 498mg Phosphorus.

Posted in Beef, on September 7th, 2020.

swedish_kalpudding

This is definitely a savory dish – no pudding as we know it – it’s made with ground beef, ground pork and a lot of cabbage. And then there’s a luscious little drizzle of a sauce that starts with jam or preserves.

Back when my DH (dear hubby Dave) was alive, I cooked a regular dinner every night, unless we went out, or unless we had sufficient leftovers. Now, 6+ years on, my routine is changed significantly. About once I week I fix a traditional dinner with a meat, a veg and maybe a salad. Most evenings now, I make a big green salad with lots of raw veggies in it, with just a speck of some protein (chicken, tuna or eggs). On one of the weekend evenings, I often will fix that more traditional dinner, though. And I think back, fondly, that my DH rarely asked I cook anything in particular  – he was happy with whatever I wanted to make, bless him! Occasionally he’d ask if maybe we could barbecue a steak, as he wanted them more frequently than I thought we should. So, obviously, it was left to the cook in the house as to “what shall we have for dinner?” Most frequently my weekend meal is some kind of salmon since it’s so good for us, and I love it. The rest of the time, well, I leave it to my cravings, which are a kind of whimsical thing. I looked it up:

Often, the craving is for foods high in sugar and fats, which can make maintaining a healthful diet difficult. Food cravings are caused by the regions of the brain that are responsible for memory, pleasure, and reward. An imbalance of hormones, such as leptin and serotonin, can also cause food cravings. – from a medical website

In this instance, I don’t think it was that I was craving sugar or fat, so what does that say? What I really wanted was a casserole of some kind. And casseroles usually have carbs. That may have been my desire, yet I try really hard to eat very little carbohydrates. I still do – fruit are, and even some veggies have carbs. It’s the obvious carbs I steer clear from, like potatoes, rice, pasta, beans, bread, corn and peas. Then there’s the sugar carbs – baked goods and desserts.

swedish_kalpudding_casseroleLast week I ordered a food delivery from Amazon/Whole Foods. In the order I’d asked for a pound of organic ground pork that I was going to stick in the freezer – probably to make a fall style dish, maybe meatballs in a month or so. I didn’t know what. So when they delivered the food, it was ground beef, not ground pork. Sigh. Then my neighbor made a trip to Trader Joe’s and she found ground pork there. Rather than freezing both chunks of meat, I decided to fix something with them. So you’ll find this recipe, and probably another one shortly with the second half of the meat.

Looking up recipes in my to-try repertoire, I found a bunch (many meatball oriented) including this dish. It was probably the cabbage that sucked me in. Meatloaf is something I do crave now and then – I’d like nothing better than to have my tried and true favorite one, Sweet and Sour Meatloaf. I wrote up that recipe during the first year I had this blog, 2007. But it contains quite a bit of sugar in the tomato sauced topping, and I try to steer away from those kinds of recipes too, as best I can. Although I could easily substitute monkfruit brown sugar in lieu of the regular stuff and see if I liked it. And use cauliflower mashed potatoes. Maybe I will do that sometime soon as well. Recently I watched a Rachel Ray show and was intrigued with her Sicilian Meatballs. They are calling my name too.

swedish_kalpudding_raw_meatMeanwhile, back to this dish . . . sorry, that was a whole lot of trivia and not getting to this recipe. The explanation about this dish (I had to look it up online) is that kal in Swedish means cabbage. Someone wrote that if you’d written it as Col-pudding, lots of English/Irish speakers would know cabbage (from colcannon, potatoes and cabbage). The pudding part is so misleading. We think pudding must be sweet, but to the Swedes, I guess it’s not. It has to do with minced meat, and a savory pudding means meatloaf.

swedish_kalpudding_ready2bakeFirst you cook the cabbage in butter and a bit of molasses. In Sweden I think they’d use Lyle’s golden syrup, but most westerners would use molasses. I have some Lyle’s, but didn’t want to open the jar, so I used the molasses on the shelf. It doesn’t need much. It helps the cabbage caramelize and gives it a lovely lightly sweetened taste. It took awhile, probably 15-20 minutes, to get the cabbage cooked down and slightly caramelized. The molasses gives it the dark brown color.

Meanwhile you mix up the meatloaf part with raw onion, salt, pepper, cream and about a third of the cooked cabbage (chopped up finely). No egg in this one. It also had some bread crumbs (I used panko because that’s all I keep on hand). I halved the recipe below and I think I’ll have 3-4 more servings of it, so I used a smaller casserole dish. The meat was spread into the bottom, then the caramelized cabbage is spread on top and leveled a bit. You pour on a little bit of broth on top. It’s been way too hot to turn on my main oven lately, so I baked it in my toaster oven (it has lots of functions, so I used bake at first) and then at the end I turned on the broil function to crisp up the cabbage a little bit. Hence the finished dish (up a few paragraphs) looks slightly burned, but it’s not. Trust me on that!

swedish_kapudding_sauceWhile the meat is baking, you mix up the sauce. Lingonberry jam is what’s called for, but I didn’t have any, but I did have blueberry preserves, so they had to suffice. It’s heated up with some butter, red wine vinegar, and then a moderate amount (to taste) of Worcestershire sauce. Someone else who made this recipe substituted raspberry jam for the lingonberries. I know I could buy some if I made a trip to Ikea. It’s about 15 miles away – too far, plus I’m not shopping in stores.

What’s GOOD: altogether delicious. It definitely satisfied my cravings for a casserole. The meat was very light and tasty, and the cabbage is certainly a great variation on meatloaf. Then the sauce – oh yes, that part is really, really good. Yes, I’d make it again. I think I might make it in a bread pan next time – it might make for easier slicing and serving.

What’s NOT: nothing that I can think of, really. Very easy to make. Very filling.

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Swedish Kalpudding (Meatloaf with Caramelized Cabbage)

Recipe By: Adapted slightly from The New York Times, Sam Sifton, March 2017
Serving Size: 6

MEATLOAF:
2 tablespoons unsalted butter
1 head cabbage — green, approximately 3 pounds, cored and shredded
3 tablespoons Molasses
Kosher salt and freshly ground pepper — to taste
3/4 pound ground beef
3/4 pound ground pork
1 small yellow onion — peeled and chopped
1 cup heavy cream
4 tablespoons bread crumbs
1/3 cup low-sodium chicken broth — beef or vegetable stock
FOR THE SAUCE:
1/3 cup lingonberry preserves — or blueberry
1 tablespoon red wine vinegar
1 tablespoon unsalted butter — optional
1 teaspoon Worcestershire sauce — or to taste

1. Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
2. While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream, salt, pepper and breadcrumbs, and mix again to combine.
3. When the cabbage is done, remove about 1/3 of it to a cutting board and chop more finely. Add it to the meat mixture, and mix to combine. Transfer the meat mixture to baking pan or ceramic casserole dish, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, then pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
4. While the meat and cabbage cooks, make the sauce. Heat lingonberry or blueberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the Kalpudding.
Per Serving: 464 Calories; 31g Fat (60.2% calories from fat); 25g Protein; 21g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 145mg Sodium; 16g Total Sugars; 1mcg Vitamin D; 89mg Calcium; 3mg Iron; 627mg Potassium; 256mg Phosphorus.

Posted in Beef, on September 1st, 2020.

spiced_beef_stew_shiitakes_cranberries_onions

Spiced doesn’t mean hot, it means with spices.

In the midst of a pandemic, summer heat and sometimes limited groceries, why I wanted a beef stew, I don’t know. My garage freezer is filled with meat, but it’s pork chops, salmon or halibut fillets, chicken breasts and thighs, and a few ribeye steaks. Nothing there that would make do as a stand-in for chuck roast. But, fortunately, my neighbor was going to Costco and found a huge package of chuck roasts (3 of them) and so I cut up one for stews, and the others are now vacuum sealed as roasts, for when the weather turns a bit cooler. As I’m writing this, it’s supposed to hit 100 today, or close to it. Fortunately, I made this a few days ago before this heat wave hit. But then, I live in the comfort of an air conditioned home – thank goodness!

This recipe came from a class I took with Phillis Carey 15 years ago. Before I started writing this blog, and so far as I know, I’ve never posted this recipe. It’s a good one. Ideally, it’s supposed to have red onions in it. Alas, I only had white ones and a half of a red one. And in the midst of this time, here in California, some onions produced in our central valley were contaminated with salmonella, so onions were in short supply. I had to throw out 6 very large yellow onions because they were from one of the contaminated farms.

What makes it “spiced” is the addition of allspice and cinnamon to the flour mixture you use to dredge the beef stew cubes. The other thing that’s different about this stew is the addition of dried cranberries. They add a sweetness to the stew you wouldn’t ordinary expect. But I like them in there. I use Unsweetened Dried Cranberries. The stew also calls for sugar, though you might not need it if you use sweetened dried cranberries. Taste the soupy mixture to see before adding the sugar. The stew is full of mushrooms – both shiitake and button, but you can use whatever mushrooms you have. Shiitake add a different, more boosted mushroom flavor, though they’re expensive, so I don’t use much of them.

You could probably make this stew in the instant pot (pressure), which would take much less time, but when doing a braised type of meat, I think the long, slow cooking (in this case 2 hours) adds more flavor to a dish. I made it one day, cooled and chilled it, then had some the following day. I made half of the below recipe, so had about 4 small servings. What I didn’t eat in the 2 meals went into ziploc bags and are now in the freezer. What it did do was satisfy my craving for a beef stew. This stew doesn’t use potatoes, although you could add them if you wanted to. I think it’d be terrific with mashed cauliflower or mashed potatoes on the side. Some of that stew liquid spread into them would be delicious. You could even serve the stew in a bowl on TOP of mashed cauliflower or mashed potatoes.

What’s GOOD: loved the flavor. Very tender beef after 2 hours of slow cooking. The mushrooms added tons of flavor, and the onions, of course. The carrots kind of lost their flavor (I think they gave up their flavor to the stew so there wasn’t much left for the carrots themselves). The juice/liquid is what tastes so good, plus the dried cranberries added in.

What’s NOT: nothing, really. A keeper. If encountering something sweet in a stew is not your thing, you might not like this version.

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Spiced Beef Stew with Red Onions, Dried Cranberries and Shiitake Mushrooms

Recipe By: Phillis Carey recipe, 2005
Serving Size: 6

3 tablespoons flour
1 1/4 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
2 1/2 pounds chuck roast — boneless, cut into 1″ cubes
5 tablespoons vegetable oil — divided use
1/2 pound shiitake mushrooms — stems removed and quartered or sliced
1 cup white mushrooms — chopped
1 large red onion, chopped
3 cups carrots — julienned
3/4 cup dried cranberries — [I used unsweetened]
2 tablespoons sugar — or sugar substitute
2 tablespoons red wine vinegar
2 tablespoons water
1 cup red wine — Pinot Noir or Merlot
2 cups beef stock
Salt and freshly ground pepper to taste
Italian Parsley for garnish (chopped)

1. Combine flour, salt, spices and pepper in a plastic bag. Shake or toss beef in the mixture, coating pieces evenly; reserve any extra flour for later use.
2. Heat 1 T oil in a large skillet over medium-high heat. Add a third of the beef and cook until browned on all sides, stirring frequently, about 5 minutes. Transfer to a bowl. Repeat with remaining meat in batches, adding another T. of oil to skillet with each batch. Transfer meat to the bowl after it’s browned.
3. Add another T. of oil to the skillet and add mushrooms plus a pinch of salt. Cook, stirring often, until mushrooms soften, about 4 minutes. Remove and add to beef in reserved bowl.
4. Add another T. of oil to a 5-quart Dutch oven. Add onions and cranberries. Cook until onions are soft and light brown, about 12 minutes, stirring frequently. Mix in sugar, vinegar and water. Increase heat to medium high and cook until onions brown, stirring frequently, about 5 minutes.
5. Add beef and mushrooms to onion mixture along with any remaining flour mixture. Mix in wine and stock; bring to a simmer, then cover and simmer until beef is tender, about 2 hours, stirring occasionally. Uncover stew during last 30 minutes of cooking if cooking liquid is too thin – or add a small amount of beef stock or red wine if stew is too dry. Taste for seasoning. Serve immediately with Italian parsley on top. Can be made a day ahead and reheated. A side of riced cauliflower or mashed potatoes would go well with the stew liquid.
Per Serving: 633 Calories; 26g Fat (37.2% calories from fat); 56g Protein; 41g Carbohydrate; 6g Dietary Fiber; 153mg Cholesterol; 884mg Sodium; 27g Total Sugars; trace Vitamin D; 96mg Calcium; 6mg Iron; 1502mg Potassium; 554mg Phosphorus.

Posted in Beef, Grilling, on July 21st, 2020.

grilled_ital_meatball_sandwich

Such a colorful photo, isn’t it? There’s a toasted piece of bread on the bottom, some mozzarella cheese, a kind of Italian meatball, the some marinara sauce on top.

Some weeks ago I went to my daughter Sara’s backyard – Sara, who partly (occasionally) participates on my blog. She’s so busy – she and her husband own a small business, they’re short handed, work long hours – 5, sometimes 6 days a week, and both of their kids are home now. The older one, Sabrina, just graduated from Clemson University and is applying to med school. She’s having to take a gap year but hasn’t yet found a job to fill in between now and fall 2021, that would be an asset to her medical career. She’s hoping. Her brother John is in summer school at Virginia Tech (online, that is), and he helps out most days at the family business. Sara cooks dinner at least 5 nights a week. The two kids each do dinner one night a week.

grilled_ital_meatballs_rawExcept to visit the powder room, I stayed outside the whole time. It was a lovely day. Not too hot, thank goodness. Sara made dinner (I’m posting this recipe for her, also the dessert in a few days). We had such a nice visit – it was so good to see the whole family although we couldn’t hug, of course. I wanted so much to hug my grandchildren! And everybody, really, but no, we can’t. We stayed socially distanced.

grilled_ital_meatball_bread_grillingAnyway, Sara made these open-faced Italian meatball sandwiches. She’d found the recipe on the web, but altered a bit by using chicken Italian sausage instead of pork. She’d purchased those kind of flat rolls – I don’t know what they’re called, she halved them, spread with a bit of olive oil, grilled them so they had lovely grill marks and were just barely crispy. Meanwhile she’d mixed up the meat – she used extra lean ground beef and some chicken Italian sausage and made the meatballs. The recipe indicated making round balls, but Sara tried to flatten them out some so they’d kind of fill the top of the piece of toasted bread. As you know, meat shrinks up when it’s cooked, and sure enough, these did, so they ended up more like round meatballs. The bread had some nice fresh mozzarella cheese draped over them (see photo), then the sizzling meat was put on top. They were garnished with a goodly amount of marinara sauce and decorated with some fresh basil.

grilled_ital_meatball_sandwiches_off_grill

There they are fresh off the grill, sizzling hot. Since I wasn’t doing the cooking, it was pretty easy for me to take ample photos. Some of us ate them with our hands – I ate it with a knife and fork. I knew some of that bright red, stain-worthy sauce would end up on my blouse.

What’s GOOD: loved everything about these. Partly because I hardly ever eat a sandwich of any kind these days. The meat was juicy; the mozzarella cheese gave it a nice oozy feel in the mouth. The sauce added lots of flavor, and then the fresh basil added a delicious fillip to each bite. This is a keeper.

What’s NOT: nothing, really. Not all that difficult  – make up the meatball mixture a few hours ahead.

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Italian Meatball Sub Sandwich

Recipe By: Adapted slightly from The Modern Proper food blog
Serving Size: 6

1 pound lean ground beef
1/2 pound italian sausage — bulk ground (or use chicken Italian sausage)
1/3 cup flat leaf parsley — finely chopped
3 cloves garlic — finely chopped
1/2 cup bread crumbs — Italian style, flavored
1 large egg
2 ounces Parmigiano-Reggiano cheese — freshly grated
1 teaspoon salt
1 teaspoon pepper — freshly ground
1 small focaccia — cut into 6 rectangular shapes (halved)
4 tablespoons olive oil
8 slices mozzarella cheese slices — use fresh style
1 1/4 cups marinara sauce — use a “good” brand
Fresh basil for garnish

1. Place the beef, sausage, parsley, garlic, bread crumbs, eggs, cheese, salt & pepper in a large bowl. It is important to not over mix the meat, so use your hands to combine the meatball ingredients. Once all ingredients are combined, roll into 1.5 inch balls, flatten them some so they’re kind of a flat oval and thread onto 4 skewers.
2. Preheat grill. When it’s hot, grease the grill (pour some oil onto a folded paper towel, grab with tongs and brush on the grates), then place the meatball skewers on the grill. Using tongs, rotate the meatballs until cooked through and evenly browned on all sides about 8-10 minutes total, depending on grill temperature.
3. Cut the baguette crosswise, split each piece horizontally and brush with olive oil. Place the bread face down in the grill. Flip the bread over when it is crispy and grill marks have appeared.
4. Top each baguette with mozzarella and wait for it to melt before removing it from the grill.
5. Place grilled meatballs onto the cheesy bread, drizzle with ample sauce and sprinkle with fresh basil.
Per Serving: 509 Calories; 33g Fat (59.5% calories from fat); 34g Protein; 17g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 1207mg Sodium; 4g Total Sugars; trace Vitamin D; 251mg Calcium; 4mg Iron; 616mg Potassium; 398mg Phosphorus.

Posted in Beef, on June 27th, 2020.

smoked_brisket_chili

It’s not every day you have some left over smoked beef brisket. If you do, however, THIS is a recipe for you!

Several weeks ago I ventured “out” and drove to the Pasadena area where my son and his family live. I stayed outside in their back yard and enjoyed a lovely afternoon with them, and had a sumptuous dinner. Powell has a big honkin’ barbecue/smoker and he’d purchased THE largest brisket I’ve ever seen in my life. He goes to a meat market near where they live, called Harmony Farms. They know him by first name now. Anyway, what to do with left over beef brisket that’s been smoked? Karen had made this chili once before (a year ago maybe) and I’d exclaimed over the wonderful flavors of the chili. So when I went home that evening she gave me a nice container of smoked brisket to use however I wanted, but what I wanted was this chili.

The recipe called for 3 cups of leftover brisket. This brisket was not slathered with anything wet – it had a dry rub on it and had been smoked for 12 hours or so, and it had deep, smoky flavor. Powell uses something called Cue-Glue from Savory Spice. It’s something that helps dry rub stick to the meat. The label calls it “the pro’s secret weapon.”

When I made the chili, I adapted the recipe, just slightly. I had more brisket, and didn’t have the smaller half-cans of kidney beans or black beans, so I used one can total and some frozen corn. I just eye-balled it. Since the brisket had some fairly warm (spicy) rub on it, I tamed down the seasonings a little bit. Play with it if you make this. The recipe came from a website called vindulge. There are oodles of grilled and smoked meat recipes on that website.

What “makes” this recipe is, obviously, the brisket itself and it’s deep, smoky flavors. You start off with 1-inch chunks of the already smoked brisket, and as it cooks (simmers) the beef does break down into smaller pieces. And becomes super tender. There’s a little bit of coffee (I made a shot of espresso) in this, some chipotle in adobo sauce (be careful, that stuff is hot) and smoked paprika and beer.

When I made this a few weeks ago, it was still cool spring weather here, so I ate some of it and froze some of it – maybe for the fall once summer winds down.

Tuck this recipe into your hat for the fall, unless you’re wanting to make a smoked brisket in the summer. Just don’t use a wet-slathered red sauced type brisket. It would lean this chili over into a barbecue sauce soup, which isn’t what you want here. A tip of my hat to my daughter in law, Karen, for finding this recipe, and for sharing the smoked brisket with me so I could make it myself.

What’s GOOD: oh my, so delicious. I just love this recipe. But then, I do love chili. Not usually ones with tons of beans in it, however. I was prudent with how many beans I added. The combo of flavors is over the top wonderful. I don’t cook smoked meat, so if I make this again, it’ll need to be from another part of my son’s smoked meats. He loves to smoke meat, though, so that’s probably not a problem! Make the day ahead if you have time – all soups get better with an overnight chill.

What’s NOT: maybe acquiring the smoked brisket? Otherwise, nothing at all. Plan ahead a few hours.

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Smoked Beef Brisket Chili

Recipe By: Adapted from Vindulge website
Serving Size: 8

3 slices thick-sliced bacon — diced
1 large onion — about 2 cups, chopped
1 whole red bell pepper — chopped
3 cloves garlic — finely diced
4 cups smoked beef brisket — cooked, cut up into 1-inch cubes
2 tablespoons chili powder
1 tablespoon cumin
1/2 tablespoon chipotle peppers in adobo sauce
1/2 tablespoon smoked paprika
12 ounces beer — or beef broth
1/4 cup coffee or espresso
15 ounces diced tomatoes — including juice
15 ounces tomato sauce — or tomato paste plus water
15 ounces canned black beans — drained and rinsed
15 ounces canned kidney beans — drained and rinsed
7 ounces canned corn — drained and rinsed
4 ounces canned diced green chiles

Note: The original recipe used half the amount of beans and corn. I didn’t have a use for leftover canned beans or corn, so I added the whole cans into the mixture. The original recipe also used more chili powder. Use your own judgment about how much to add. Be careful adding the chipotle peppers in adobo – they can be very hot. You can always add more, but you can’t take them out once they’re in.
1. In a large pot over medium heat, sauté bacon until crispy. Remove bacon to paper towels using a slotted spoon and reserve for later. If there is excess bacon grease remove it, otherwise cook the onions in it.
2. Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.
3. Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often.
4. Add beer (or broth) and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add coffee, tomatoes, beans, corn, green chiles, and the reserved bacon.
5. Bring to a low simmer, cover, and cook for a minimum of 30 minutes and up to two hours to develop the flavors.If the stew starts to get too thick, you can add water 1/2 cup at a time to thin it out.
6. Serve with a drizzle of sour cream and chopped cilantro. Optional: minced red onion, green onion, tortilla chips (crushed) or Fritos.
Per Serving: 512 Calories; 26g Fat (59.1% calories from fat); 10g Protein; 31g Carbohydrate; 10g Dietary Fiber; 124mg Cholesterol; 1817mg Sodium; 7g Total Sugars; trace Vitamin D; 79mg Calcium; 4mg Iron; 774mg Potassium; 189mg Phosphorus.

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