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

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BOOK READING (from Carolyn):

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Tasting Spoons

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

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Posted in Beef, Grilling, on May 7th, 2008.

grilled tri-tip roast in Tequila marinade and cherry tomato relish

Over the years since the tri-tip roast became more visible at the butcher shop (or at Costco), I’d not been bitten by the bug. Lots of people raved about it. I wasn’t convinced. Yes, I had some here and there when someone else made it. After all, it looks like a fillet mignon. It just doesn’t taste like one, and it certainly doesn’t chew like one. But I read an article recently for tri-tip, extolling its virtues. So, when I visited my local, favorite butcher and they had Niman Ranch tri-tips, rib eyes and porterhouses, I figured if Niman Ranch was producing them, and if my butcher was showcasing the tri-tips with its very uptown relatives, then maybe they were worth reconsidering.

If you’ve never been much of a tri-tip fan, I won’t be convincing you otherwise. I don’t really think I am, either. This recipe doesn’t make tri-tip taste or chew any better than a fairly chewy piece of meat. But if you enjoy a bit of chew, this preparation may be just down your alley.

Tri-tip is a cut of meat that comes from the bottom sirloin. If you’ve ever had a sirloin from the bottom end and noticed that it was a lot more chewy and less tender, well, this is cut from that end. There are only two of them on every animal, so that’s why we don’t see them all that often. They’re very lean, I’ll give them that. Although there are some sinews and a bit of gristle, there’s really very little. So, if you’re going to eat red meat, this is fairly healthy. It needs marinating to give it more flavor, and to tenderize it. At least 24 hours worth.

The recipe comes from Bon Appetit, June, 2002. My DH enjoyed the flavor. My opinion? Eh. It’s not the preparation I didn’t like; it’s the cut of meat. If you go onto epicurious for this recipe, there are countless reviews of it. Some loved it. Others didn’t. Most people raved about the relish. I didn’t make the relish because I still had some mango-strawberry salsa I made the other night. But I think the cherry tomato relish would be a much better complement to the beef than the salsa. The marinade has a more savory taste, and a sweet salsa doesn’t go. It just doesn’t. But, no matter what, you can’t change the taste or the chew of the meat. So, knowing all that, you can decide whether you’d like to try this.

I don’t usually post recipes here that I don’t just love, but since I thought maybe other people would like the meat better than I did, I’m posting it anyway.
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Grilled tri-tip roast with tequila marinade and cherry tomato relish

Recipe By: Bon Appetit, June, 2002
Serving Size: 8

4 pounds beef tri-tip roast — (two roasts), trimmed of visible fat and sinew
MARINADE:
1/2 cup fresh lime juice
1/2 cup fresh cilantro — chopped
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 whole garlic cloves — unpeeled, mashed
2 teaspoons lime peel — grated
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
CHERRY TOMATO RELISH:
1/4 cup balsamic vinegar
4 teaspoons chopped fresh oregano
3/4 cup olive oil
1/8 cup green chiles — canned, drained, diced
4 green onions — finely chopped
4 cups halved cherry tomatoes

1. Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large re-sealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
2. Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
3. RELISH: Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead; cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.
Per Serving: 360 Calories; 35g Fat (87.0% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 698mg Sodium.

Posted in Beef, on April 21st, 2008.

herb roasted beef tenderloin with cabernet wine sauce and horseradish cream

It seems like it’s only been in the last year or so that I’ve become enamored with preparing beef tenderloin for guests. Probably my reluctance in years past was that I truly didn’t know how to roast it. More specifically, I didn’t know how to prepare it perfectly. Then, of course, there’s the cost factor. It is one of the most expensive cuts of meat out there. I wasn’t about to invest in a $50 roast to serve an overcooked, tough, or dry piece of meat to guests.

My mother, bless her heart, a product of the depression, probably never, EVER purchased or roasted a tenderloin. Growing up, even when we went out to dinner I wasn’t allowed to order steak (too expensive). For many years my mother and I shared a meal, even when we went out, in order to save money. I so well remember when I was about 17 or 18, I finally asked my mother if I could have my very OWN steak, on those occasions when she’d buy T-bones to grill at home.

Mostly, though, my mother would buy a rump roast and bake that for guests. With no sauce. It had nothing to elevate it to something edible, in my book. Rump roasts are one of those that need dry heat, but when you’re done, it’s nothing but a very dry piece of meat. And not all that tender, either. I would venture to guess that I may have made a rump roast once in my complete adult life. It was just as I’d remembered. Dry, tough, like shoe leather.

I believe I ate chateaubriand for the first time when I was in my mid-20’s. I thought it was heavenly, but it was never in the budget to buy it to prepare at home, and here I am in my 60’s and it’s still elusive, a bit.

But, this last week I was served a beef tenderloin that came from a regular grocery store. I was positively amazed how tender and delicious it was. Usually when I buy meat – especially for a company dinner – I go to a meat market, or an upscale grocery store, and will pay top dollar. It’s possible this particular roast from a grocery store was a fluke, but I’m going to have to try them and see if it’s their normal quality. (It happened to have been Albertson’s, in case anyone is interested.)

As I’ve mentioned before in my blog, I’m in love with meat thermometers – the newer kinds that measure both oven and meat temps. I can rely on it telling me when the meat has just reached the right temp.

Now let’s get to the recipe. This roast is seasoned, browned, then crusted with a pile of fresh herbs before baking in the oven. You use the same saute pan to prepare the cabernet wine sauce. Then you make a horseradish cream sauce too. The meat needs to rest a bit before you slice it up to serve, so there’s plenty of time to prepare the wine sauce and the horseradish cream. That’s it. It was just scrumptious. Certainly not low in calorie, however. But if you’d like a foolproof recipe for tenderloin, this is it.
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Herb Crusted Beef Tenderloin

Recipe By: Deb Buzar, professional chef
Serving Size: 10

5 pounds beef tenderloin
1 teaspoon salt — or to taste
1 teaspoon freshly ground black pepper — or to taste
HERB CRUST:
2 tablespoons Italian parsley — minced
4 teaspoons rosemary — minced
2 teaspoons thyme — minced
2 teaspoons fresh garlic — finely minced
CABERNET SAUCE:
1 medium shallot — minced
1/4 teaspoon salt
1/2 cup dry red wine
1 1/2 cups low-sodium chicken broth
1 tablespoon light brown sugar
2 tablespoons unsalted butter — softened
2 tablespoons all-purpose flour
2 teaspoons fresh thyme — minced
CREAMY HORSERADISH SAUCE:
1/2 cup heavy cream
1/4 cup prepared horseradish
1/8 cup mayonnaise
1/2 teaspoon dry mustard
1 dash freshly ground black pepper

1. Preheat oven to 425 degrees. Take the meat out of the refrigerator and cover loosely, about 1 hour prior to roasting (to take the chill out of the meat, for better roasting). Trim the meat as necessary, to remove ALL silverskin. Season the meat to taste with salt and freshly ground black pepper no more than 30 minutes before cooking. If salted too long before roasting, the salt will take some moisture out of the meat.
2. In a small bowl combine the pepper, parsley rosemary, thyme, garlic and mix well. Set aside.
3. In a large sauté pan large enough to hold the meat, over medium high heat, add olive oil to coat the bottom of the pan. Add beef and brown on all sides. Do not burn the meat because you use the brown bits in the sauce, but keep temp below that level. Transfer meat to a shallow roasting pan. Rub meat with herb and garlic rub and insert a thermometer in the middle of the meat. Roast until the meat registers the desired temp: 125-130 for rare, 135-140 for medium rare, and 150-155 for medium, about 25-40 minutes.
4. Let the roast stand 15-20 minutes before carving.
5. CABERNET SAUCE: To the same sauté pan as you browned the meat, add the shallot and salt. If there is not enough fat in the pan, add just a teaspoon or two. Return to medium-low heat and cook until softened, about 4 minutes. Stir in the wine, scraping up the browned bits. Add the broth and sugar, bring to a simmer, and cook until the mixture is reduced by two-thirds, about 8 minutes. Pour any accumulated beef juices into the simmering sauce. Knead softened butter and flour together with your fingers (or a fork) as tough you are making pastry. Add little bits of this mixture into the hot liquid, whisking constantly, until the ingredients are well blended and the sauce is thickened to your satisfaction. Do not make the gravy too thick – it should be a thin sauce.
6. Do not boil the sauce, but simmer long enough just to dispel the floury taste. Add thyme just before serving. Pour a small amount of gravy on each serving.
7. CREAMY HORSERADISH SAUCE: Whip cream with a mixer until stiff peaks form. Gently fold in remaining ingredients. Serve a dollop of this alongside the beef.
Per Serving: 754 Calories; 62g Fat (74.6% calories from fat); 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 185mg Cholesterol; 430mg Sodium.

Posted in Beef, on March 20th, 2008.

beef stew with currant jelly & cream

When I saw this recipe I was very skeptical. Beef stew with currant jelly? And cream in the sauce? But Cherrie, my friend, had just raved about this dish, said she and her husband both craved seconds, and leftovers. So finally, I got around to trying it. And yes indeed, it is very good.

Apparently it’s a Wolfgang Puck recipe. And if you’re not of the school that likes all those soft, soggy vegetables that usually accompany stew, then this version will float your boat. There are no carrots sticks or celery pieces, nor potato cubes either. There is, however, a mirapoix (that’s French for the mixture of finely minced onions, celery and carrots) that’s part of the flavoring agents used in much of French cooking. And, it happens, that Trader Joe’s (at least in our area) is now selling a quart container of fresh mirapoix. That’s what I used for this, and it made the prep work on it so very easy. In this case, the beef stew meat is marinated in wine and herbs (overnight, preferably), then you quickly sear the beef and mirepoix in some oil to bring out that wonderful fond flavor (the brown stuff that sticks to the bottom of the pan). Then you add a bit of flour to help thicken the sauce, and add broth and the marinade before simmering for a couple of hours.

Since this didn’t have any veggies, to speak of, I should have added some mushrooms. I think they would have made a nice addition. And I served it on a bed of linguine. Probably not traditional, but was very good with the wine gravy. This recipe is a keeper.
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Beef Stew with Currant Jelly & Cream

Recipe By: Cherrie S.’s adapted from Wolfgang Puck,
via Our House cooking school in San Juan Capistrano [no longer operating].
Serving Size: 8
Cook’s Notes: Allow the beef to marinate overnight if at all possible (I gave it about 7 hours). You can use any kind of red wine, although I wouldn’t use anything sweet, since the gravy is sweet enough with the addition of the currant jelly. Be sure to bring the stew JUST up to a simmer and let it bubble very slowly (below a simmer) for the rest of the cooking time (otherwise the meat will dry out). And next time I’ll be adding some small button mushrooms toward the last 10 minutes of cooking.

BEEF & MARINADE:
4 pounds beef chuck — cubed 1-inch
6 ribs celery — coarsely chopped
6 large carrot — coarsely chopped
3 medium onion — coarsely chopped
1 1/2 cups dry red wine
2 whole bay leaves
1 tablespoon rosemary — chopped
1 tablespoon thyme — chopped
STEW:
1/4 cup peanut oil
1/4 cup all-purpose flour
1/4 cup red wine vinegar
1/4 cup tomato paste
1 quart beef stock
2 cups button mushroom — cleaned & trimmed [my addition]
6 tablespoons currant jelly — red type
1/2 cup heavy cream salt and pepper — to taste

1. THE NIGHT BEFORE: In a large bowl, toss together beef, celery, carrots, onions, wine, bay leaves, rosemary and thyme. Cover and refrigerate overnight, stirring a few times.
2. THE NEXT DAY: Drain meat & vegetables and save marinade and set aside. In a large, enameled cast-iron pot, heat 2 tablespoons oil until shimmering, add meat & vegetables in batches and cook over moderately high heat until lightly browned on bottom, transfer to large bowl. Repeat with remaining oil and meat/veggies. Return meat and veggies to pot, stir in flour and cook, stirring about 2 minutes. Add red wine vinegar and scrape up browned bits, add reserved marinade, tomato paste and simmer about 2 minutes. Add stock and red currant jelly, season stew and bring to boil. Reduce heat to low and simmer, stirring occasionally about 2 – 21/2 hours until meat is very tender.
3. Ten minutes before serving add the mushrooms. Just before serving, stir in heavy cream, season and simmer for just a minute to heat through.
Per Serving: 738 Calories; 48g Fat (61.7% calories from fat); 39g Protein; 28g Carbohydrate; 4g Dietary Fiber; 152mg Cholesterol; 1327mg Sodium.

Posted in Beef, on March 18th, 2008.

corned beef and cabbage

There are years when I don’t do anything special for St. Patrick’s Day. I may not even wear green. Even though part of my genealogy is Irish. I certainly wouldn’t ever drink green beer, but then I’m not a beer drinker anyway. What tilted me over the edge this time was seeing a Niman Ranch corned beef round at Trader Joe’s. You’ve heard it from me before, Niman Ranch makes some mighty fine meat products. The corned beef I bought was called a “corned beef round,” so I’d guess it was a slightly different cut. It had absolutely NO fat on it at all, and cost me about $14.00 for 5 pounds.

I also knew exactly what recipe I would make, too. My friend Linda T, a very good cook, has told me about her recipe for a couple of years, and I’ve been meaning to make this, so it was time.

The ingredients in this version aren’t all that different, but the cooking method IS a bit unusual: you simmer (always below a boil) the corned beef for 3 ½ to 4 hours, then cool the meat in the water until it reaches nearly room temp. (My guess is that time allows time for the meat to reabsorb some of the liquid it lost during the long slow simmering time). You remove the meat, spread it with a glaze and bake it for about 45 minutes before serving with vegetables you simmered in the cooking water from the beef. So you need to plan ahead with this – it’s not that it takes much hands-on time (it doesn’t), but you need to watch over the pot on the stove so it doesn’t boil (a very important aspect of this dish). It’s like braising – long, slow cooking at just under a boil. Keeps the meat more moist and succulent.

I wasn’t totally successful keeping the pot below a boil – I needed to run a couple of errands, and left the pot on the stove during that time. When I got back and lifted the lid, it was bubbling away. Perhaps a safer method would be to put the corned beef in a crock pot and pour boiling water over it, add the pickling spices and turn it to low right then and there. I’m not certain what temperature a crock pot on low is, but the beef might need a few more hours of that slow cooking than normal. With my crock pot (which is very old) on high it is boiling. I should measure the temp of the food one of these times when I use it.

If you use regular potatoes, just cut them into 4-6 pieces so everything will be done at about the same time. My favorite part of the vegetables is always the cabbage, especially simmered in that flavorful water. All the vegetables were done at the same time (I used fairly small carrots – if larger, you might want to give them an extra 5-10 minutes before you add all the other veggies).

The beef was moist and juicy. Easy to slice into thin pieces. The flavor? Outstanding. I’d make this again soon. If I could get more of Trader Joe’s corned beef, that is. I’ll have to look and see if they still have some and I might just buy one to make in a few weeks.

Cook’s Notes: remember to keep the corned beef below a boil during the 3-4 hours of simmering. Time the vegetables so they’re just done when the corned beef comes out of the oven. And save the cooking liquid – you use it for the veggies.
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Corned Beef for St. Patrick’s Day

Recipe By: From my friend Linda T. and she got it from
her friends Jane & Auggie R.
Serving Size: 6

5 pounds corned beef brisket — flat cut, if possible (more meaty)
1 tablespoon pickling spice
GLAZE MIXTURE:
10 whole cloves
3/4 cup dark brown sugar
1/4 teaspoon dry mustard
1/4 cup Madeira
10 small potatoes
8 medium carrots
1 whole cabbage — cut in quarters
1 whole onions — peeled, cut in half

1. Remove corned beef from package and discard all spices (if any) from the package. Trim off all visible fat, then place in a large, heavy pot. Fill with water to barely cover the corned beef. Bring it to a boil, cover and reduce to a bare simmer. Do not let the water boil at any time during this cooking process. Check the pot frequently to make sure it isn’t boiling. Cook the beef for about 3 1/2 to 4 hours.
2. Remove pot from heat, remove lid and allow the mixture to cool to just above room temperature. This is an important step. It will take about 1 1/2 hours. Remove brisket from the water and place in an open roasting pan. Keep the liquid you used to boil the meat, as you’ll use it to cook the vegetables. Stud the beef with whole cloves.
3. Preheat oven to 350. Combine in a small bowl the dark brown sugar, dry mustard and Madeira. Rub all over the brisket and place pan in heated oven for about 45 minutes. Remove from oven twice (15-minute intervals) and baste the meat with the glaze.
4. Reheat the cooking water from the meat. Prepare vegetables and after the beef has been in the oven for 15 minutes, add vegetables to the pot on the range. Do not overcook the vegetables. Serve the meat hot with horseradish and hot/sweet mustards, and with all the vegetables around it.

Posted in Beef, on March 13th, 2008.

beef tenderloin tips and mushrooms in puff pastry with horseradish chive sauce

Certainly you’ve had Beef Wellington at some time in your life, haven’t you? I’ve even made it a couple of times in individual servings. Very good. This recipe is kind of like a Beef Wellington except the beef is already cut into cubes, and it’s combined with a mushroom sauce inside, then served with a wonderful spicy horseradish sauce on the side. The recipe is Phillis Carey’s, from a recent cooking class. The subject of the class was “entertaining entrees.” And yes, they were. Are. For entertaining. Two other recipes from the class I probably won’t make (a pork tenderloin with port fig sauce and a chicken breast stuffed with spinach) as they weren’t very “wow,” in my book, anyway. If the recipes don’t wow me, I don’t even enter them into my recipe software program. But the orange roughy with leek sauce and this one I entered immediately.

The best thing about this beef tenderloin in puff pastry is that you can make it up ahead – like a week or so and freeze it (and bake it 10 minutes longer) – or you can make it up to 4 hours ahead and keep refrigerated until you’re ready to bake for your guests. I like those kinds of options when I’m entertaining.

The origin of the horseradish chive sauce is interesting. Phillis loves the jar of similar sauce made by Rothschild, and she looked at the ingredients on the jar and created a sauce very, very similar to it. Certainly cheaper. And really quite easy. She combines sour cream, mayo, chili sauce (not the hot type, more like a thick spicy catsup), garlic, horseradish and chives. Everybody in the class was “mmmm“-ing while we ate it. I made these for a dinner party last weekend. Got lots of ahhhs. And I promised to post the recipe for our guests so they can make this themselves.

The beef: gorgeous tender tips of fillet mignon briefly browned; a sauce with mushrooms, onion, garlic, dry sherry, broth; puff pastry cut into quarters and rolled out to a larger square. Beef and sauce in the center, pastry edges brushed with egg then pressed together into a kind of envelope. Then it’s baked in a hot oven. Have your dinner all ready during the last 5 minutes of baking – maybe even get your guests seated at the table. Whisk out the pastries and serve them immediately.

I did learn something in making these myself . . . I had a box of puff pastry in my freezer already. I also bought another one, because we had 9 people for the dinner party. I hadn’t looked at the dates on either package, but the newer purchased one was actually older than the one I had in my freezer. I could tell the difference. Some of the dough stuck to itself. I managed, but it was a little bit difficult. So, my advice is to buy fresh (well, it’s frozen) puff pastry and don’t keep it long. I also didn’t buy the recent package at a regular grocery, but an independent market, so it had been there in their freezer for nearly a year. The more recently frozen the puff pastry, the more likely it will be easier to roll out and manipulate.

Just be sure to defrost the puff pastry a day ahead – in the refrigerator. Don’t just set the box on the kitchen counter, or the pastry sheets will stick to themselves. The beef cubes need to be ever-so-quickly browned. That’s it. Just browned. They need to be still very, very red inside since they bake for an additional 15 minutes, and you’d like the meat to still retain a bit of pink. If you freeze the pastries, they are baked differently – don’t defrost them. Bake from a frozen state, at 400 for 25 minutes. And I’m being repetitive here, but serve them immediately. No dilly-dallying even 5 minutes.
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Beef Tenderloin Tips & Mushrooms in Puff Pastry

Recipe: Phillis Carey, author & instructor
Servings: 6

BEEF:
2 tablespoons unsalted butter
1 1/2 pounds fillet mignon — cut into 1″ cubes
MUSHROOM GRAVY:
2 tablespoons unsalted butter
1/2 pound button mushroom — sliced
1/2 cup onion — diced
2 cloves garlic — minced
1/2 cup beef broth
1/4 cup dry sherry — or pale sherry
2 tablespoons unsalted butter
2 tablespoons flour
1 whole egg — whisked with 1 T. water
1 package puff pastry — thawed in refrigerator
HORSERADISH CHIVE SAUCE:
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons chili sauce — “Homade” brand”
2 cloves garlic — minced
1 1/2 tablespoons prepared horseradish
2 tablespoons chives — chopped
freshly ground pepper to taste

1. Melt the 2 T. butter in a large skillet over medium high heat. Add beef cubes, in batches if necessary, and brown well, leaving the center of the meat very red. Season beef with a bit of salt. Transfer to a bowl.
2. Add 2 T. butter to skillet and cook the mushrooms, onions, garlic until mushrooms are beginning to brown. Remove to bowl with the beef. Add the sherry and bring to a boil, scraping up any browned bits from the bottom of the pan and reducing by half. Add the beef broth and bring to a boil. Mash together the other 2 T. butter and flour, and add to the broth, boiling until thickened. Stir sauce into the bowl of meat and mushrooms. Cover and chill the bowl for at least 2 hours, until the meat is very cold. (This refrigeration is necessary, otherwise the beef will overcook during the baking process.)
3. Cut each puff pastry sheet into 4 squares. Roll out 6 pieces into 6-inch squares. Divide the meat/mushroom mixture evenly among the squares. Brush edges of pastry lightly with the egg/water wash. Bring two opposite corners over the filling and overlap to seal. Bring remaining two corners over the others and seal well.
4. Turn pastries over, onto a parchment-lined baking sheet. Cut decorations from the remaining two squares. Brush the pastries with egg and decorate. Brush decorations with egg and chill until ready to bake, up to 4 hours. (Or freeze up to a few days ahead. Do not bake the pastry first if you’re freezing them.) Poke two small holes in the top of each pastry to allow steam to escape.
5. Meanwhile, make Horseradish Sauce: combine all ingredients and chill at least one hour and up to 24 hours.
6. Preheat oven to 425. Bake for 15 minutes, or until well browned and heated through. Serve IMMEDIATELY with a dollop of sauce on the side. If you freeze the pastries, they are baked differently – don’t defrost them. Bake from a frozen state, at 400 for 25 minutes.
Per Serving: 694 Calories; 61g Fat (79.2% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 161mg Cholesterol; 324mg Sodium.

Posted in Beef, Salads, on March 8th, 2008.

Seared Steak Salad

Seared steak salad – with some goat cheese, tomatoes, and delicious roasted onions. Then there’s some chipotle mayo drizzled on top of the steak.

I never think to make a steak salad. It always seems to me that if I’m going to grill a nice steak, I really want to eat it straight away, its own chunk of beefy goodness. With maybe a veggie, or if I’m feeling particularly weak willed, some potatoes on the side.

But I had this ONE steak in the freezer. Lonely steak. Small steak, albeit a ribeye. What could I do with it, to extend it to feed two? I breezed through my recipes and came across this one that I hadn’t made in a couple of years. My recollection was that it was very good. And yes, it was.

Don’t get overwhelmed by the list of ingredients. It’s really not that involved, even though it may look like it. There’s a rub/marinade for the steak. There are onions that get marinated and baked in a blisteringly hot oven. There’s a salad, with an easy oil and balsamic dressing, the specific salad greens and the different decorations to go along with everything, AND there’s a very easy chipotle mayo that gets dribbled on the top. See, not so awfully hard, is it?

It does take a bit of time to assemble everything, I admit, but it is worth the effort.
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Seared Steak Salad

Recipe By: Tarla Fallgatter, 2002
Serving Size: 4
Cook’s Notes: First do the dry rub and get the steak going. Then do the onions – they take about 20-30 minutes altogether, after the oven gets up to 500. Make the chipotle mayo and let it rest in the refrigerator while you do other things. Then, when you’re ready to do the steak, make sure you have everything else you need ready at hand. Tossing the salad is a cinch, but you need to have the garnishes all ready to go on.

MEAT:
1 pound top sirloin steak
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne — optional
1/2 cup barbecue sauce
ONIONS:
2 medium red onions — cut in wedges
3 cloves garlic — minced
3 whole bay leaves — coarsely chopped
2 tablespoons fresh parsley
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons olive oil
CHIPOTLE MAYONNAISE:
1/2 cup mayonnaise
1 tablespoon chipotle chile canned in adobo
SALAD:
3 cups arugula leaves
3 cups salad greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar salt and pepper to taste
1/2 cup goat cheese — crumbled
12 pieces asparagus spears — steamed
1 cup cherry tomatoes — halved

1. MAKE AHEAD: cook asparagus and cool, then chill. Prepare all the salad ingredients and keep in the refrigerator until ready to assemble.
2. ONIONS: Preheat oven to 500 (yes, 500). Place the onion wedges in a single layer in a shallow baking pan. Sprinkle with garlic and herbs, then season with salt and pepper. Drizzle olive oil and balsamic vinegar over the onions and toss with your hands so all sides of onions have been mixed up with the oil and vinegar. Roast for about 10 minutes, remove and stir the onions around some, then return to oven and continue cooking until onions are lightly browned and just tender. If pan is crowded, it may take up to 20-30 minutes. remove and allow pan to cool.
3. CHIPOTLE MAYO: In a small bowl mince up the chiles with a fork until they are completely mushed. (Alternately, place on a flat board and mince with a chef’s knife, then mash with side of knife.) Add the mayo and stir until combined. Cover with plastic wrap and refrigerate until ready to serve.
4. STEAK: In a small bowl combine the herbs and mix well. Trim any noticeable fat from the steak, brush with olive oil, then rub with herb mixture on both sides of the steak. Set aside for 30-40 minutes before grilling. When ready to serve, add the barbecue sauce to the meat, then grill steak until medium rare, about 5-6 minutes per side. When steak is cooked to your liking, remove to a wood board and allow to sit (cover with a piece of foil, loosely) while you prepare the salad.
5. SALAD: On a large platter combine the salad greens and arugula. Pour on the olive oil and toss with your hands, then add the balsamic vinegar and do the same. Season with salt and pepper to taste. Slice the steak into thin slices and lay across the salad. Around the edges add the cooked asparagus, cherry tomatoes and the cooled, cooked onions. Drizzle the chipotle mayo down the center of the meat so ever slice has some of the sauce on it. Sprinkle the entire platter with the goat cheese crumbles. Serve immediately.
Per Serving: 641 Calories; 51g Fat (69.8% calories from fat); 31g Protein; 19g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 1093mg Sodium.

Posted in Beef, on February 15th, 2008.

Probably 30 years ago I saved a recipe for Bobotie, after reading it in some magazine. It sounded so unusual – a ground meat dish (a casserole, actually, like a meatloaf) with some raisins and almonds, plus some curry powder, then topped with a kind of eggy custard. I’d never made it. Until the other night. I’ve had it served to me – some friends of ours are from South Africa – and they entertained us one night and served their version. This has been a couple of years ago, but I believe it was served with rice, chutney and some other condiments. I really enjoyed it. This version resembles a recipe I found in Gourmet, but I made several changes based on the other recipes I had to refer to.I knew it was an African-historied dish, but here’s more, from Wikipedia:
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. It is also made with curry powder leaving it with a slight “tang”.

It is a dish of some antiquity: it has certainly been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. Today it is much more likely to be made with beef or lamb, although pork lends the dish extra moistness. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of curry powder has simplified the recipe somewhat but the basic concept remains the same. Some recipes also call for chopped onions to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas, but the sweetness that they lend is not to everybody’s taste. It is often garnished with walnuts, chutney and bananas.

Cook’s Notes: If you enjoy curry, you might want to add more. Be sure to serve this with rice (it’s customary) and some condiments, preferably some chutney. The apple isn’t always included – your choice. Make certain the onion and apple are minced up finely so the meatloaf will be cohesive. The lemon leaves are not a requirement, but they must be traditional in South Africa. I didn’t have any bananas, but they appear in several recipes for Bobotie.
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Bobotie

Recipe: Loosely based on a Gourmet recipe.
Servings: 5

1 slice bread — fresh, chopped finely
1/3 cup milk
1 medium onion — thinly sliced in rings
1/2 small Granny Smith apple — peeled, cored, finely chopped, optional
1 teaspoon salt
1 1/2 tablespoons unsalted butter
3 tablespoons raisins — minced
2 tablespoons slivered almonds
1 1/2 tablespoons curry powder — preferably Madras
1/2 teaspoon sugar
2 large eggs
1 pound ground beef — or lamb, not lean
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
1/8 teaspoon black pepper — freshly ground
3 whole lemon leaves

1. Make sure bread crumbs are very small. Remove crusts, then cut and chop, if necessary. Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain by squeezing lightly, pressing to remove excess milk. Save milk.
2. Preheat oven to 350 and set rack in the middle. Butter a baking dish – flatter is better than taller.
3. Place sliced onions in a small frying pan with about 2 T. of water and simmer until onions are moderately limp. Pour off water, then pour out onto a cutting board and MINCE onions until they’re diced. In same frying pan melt butter and add diced apple and onions. Saute until both onions and apples are fully cooked, but not longer. Set aside to cool while you prepare the meat.
4. In a large bowl combine the ground meat, raisins, almonds, salt, curry powder, lemon zest, sugar and one egg. Then add the bread cubes and the onions/apple mixture and gently combine. Add the lemon juice sprinkled all over the meat. Place meat mixture in pan and pat down just so it reaches corners. (It’s preferable if the meat is not totally mashed flat – some peaks and valleys are good.) Roll lemon leaves into long cylinders and stick each into the meatloaf, standing upright.
5. Bake meatloaf for 30 minutes. Remove from oven and pour off any liquid/fat from the pan.
6. Just before the end of the baking time, combine the remaining milk and the remaining egg. Sprinkle with a dash of salt. Mix until thoroughly combined, then pour over the meatloaf. Return to oven and continue baking for another 15 minutes until the custard is set.
Per Serving: 426 Calories; 33g Fat (68.4% calories from fat); 20g Protein; 14g Carbohydrate; 2g Dietary Fiber; 174mg Cholesterol; 341mg Sodium.

Posted in Beef, Pork, on January 20th, 2008.

chinesemeatloaf

When my DH was still working – this has been more than 10+ years ago now – Fay was one of the women who worked in the office (DH sold computer chips for Intel). She lived on the outskirts of our county on a small ranch. Her children were young teens then, and the family was active in 4-H. The H’s stand for Head, Heart, Hand, and Health. It’s a youth organization, centered mostly around farming or ranching families, along the lines of Boy Scouts and Girl Scouts, except the kids learn skills for raising livestock (like cows, sheep, chickens, etc.). They do service projects just like scouting does, but still the day to day work is all about farm projects.

Fay had a son who wanted to raise a pig. And usually, the deal is that the kids raise the animals, knowing from the beginning that they’ll be sold at the County Fair. Or at a livestock auction. So Fay offhandedly mentioned to DH that her boys were going to be selling a pig – their pig – at the Fair that summer. She also told us that we’d be paying a fairly premium price for the pig, but would we be interested in buying a half or a whole pig? She explained that the pig was mostly hand raised, and that part of the price is tax deductible somehow. Her son would be caring for it from day one on their ranch, the best feed, exercised well, pens cleaned out, etc. We talked it over, and Cherrie and I agreed to buy a half a pig. Fay would buy the other half. We signed up to buy it in the Fall when the pig was a little piglet. Months and months went by, and I’d forgotten all about this until one day Fay phoned to tell us that the pig was going to the Fair the next day. Oops. And that we would need to pay up in full right away. That’s when we learned how BIG the pig was. Something like 400+ pounds. Somehow I’d pictured a sweet little, demure thing, maybe 100 pounds or so. Ah well. Live and learn. Pigs are not hogs, but they’re gosh darned BIG.

The next day Fay phoned with the price and Cherrie and I mailed our checks immediately. Meanwhile, we needed to decide how we’d like to have the pig butchered – well, not how exactly, but what kind of cuts. We were faxed a page from the butchering firm, and we looked it over carefully to decide on chops, ribs, roasts, breakfast sausage, Italian seasoned sausage, plain ground pork, even hams smoked or raw, and bacon. We needed to specify how much of each. Of course, some things we didn’t know – like how many pounds of baby backs there are in a half a pig. It was quite perplexing figuring that out. We faxed back the page, and they told us to come pick it up a few days hence, depending on the smoke house schedule. The 4-H group used a company almost in Northwest Riverside (that’s about 50 miles away), out in the boonies, to do the butchering.

THEN, we got a note from Fay’s son, including the tax deduction information, and he thanked us for buying PETUNIA. Oh my. Petunia. When we heard her name was Petunia, we wanted to back out. To say no, you can’t have butchered Petunia! How could we possible buy a slaughtered pig with the name of Petunia? Sounds inhuman. Like you’re destroying a famous cartoon character. But we had to – after all, we’d agreed to do this and we’d already paid for it. It was too late, of course.

For several years we bought an animal from Fay’s son and one of us had to drive out to this butcher, with the car filled with ice chests. It was always summertime, so we needed to keep the stuff cold. They did freeze all the meat for us – that is a nice service – and it was all labeled well. Cherrie and I figured out which was which – hers and mine – and we began enjoying the pig. PETUNIA. <very big, sad faces here> I think Petunia was the very best tasting pig we had. For a couple more years we shared another pig. Cherrie bought a half by herself one year. His name was Tootsie Roll. Fay’s sons also raised lambs a couple of times too. Generally, with whatever kind of meat, we used the nice cuts first, seemed like. The chops, the roasts. Even the Italian sausage. Unless we used the ham prior, for a special occasion, it usually waited until Easter to be served. Some years it was too salty for me, so in subsequent years I asked for less smoking, less salt, which the butcher was kind enough to accommodate.

So all of this story is leading up to how this recipe came to be. Cherrie had somehow, one year, ordered a LOT of ground pork. I mean a lot. We learned over the years what we preferred – the chops, roasts, even the ribs, not so much the hams or the numerous packages of seasoned sausage. We could order the ground pork in whatever sized package we wanted – I always ordered in one-pound ones. But they often got rolled to the back of the shelves (the freezer) and began to accumulate. There are only so many recipes you can use with pounds and pounds of ground pork. Unseasoned, fairly lean, but still, it’s ground pork. The only constant was meatloaf. But usually that’s a mixture of beef, veal and pork, or some semblance of such. Veal is not very accessible these days and way too pricey anyway, so basically you’re down to ground beef and ground pork (or you could add ground turkey or chicken too). So, really, how much pork can you use up in ONE meatloaf. Two pounds maybe. When you have perhaps 25 pounds of ground pork in the freezer, that’s a heck of a lot of meatloaf.

So, Cherrie raved about this recipe for Chinese Meatloaf, and she was delighted because the single recipe used a full pound of ground pork. She’d found the recipe in the Los Angeles Times (this has been years and years ago, now, and it’s not available online). She’s changed it just a bit, but mostly it’s the original recipe: ground beef, pork, a lot of Napa cabbage, cilantro, fresh ginger, Asian seasonings, and some Hoisin sauce on top. I’d gone online to see if I could find the recipe, and did, but mostly found recipes for a meatloaf using lots of cream soup cans and bean sprouts. Yuck. This version is ever so much more authentic and tasty.

Cook’s Notes: Cherrie has added another cup of Napa cabbage to her version (the one below), and she likes to put a bit of Hoisin on the top of the meatloaf when it first goes in the oven. Not much, but about 2 tablespoons. You’ll want to use a large baking dish, like an oval or round Pyrex. Mold the meatloaf into the dish so it has space around the sides to exude the juice. The meatloaf generates a lot of liquid, so make sure it’s high enough sided that it doesn’t spill over. Halfway through the baking, you’ll want to pour off the fat. I suspect a lot of the liquid is juice from all the cabbage, but still, you’d like it removed since the fat is swimming in that water anyway. Then when the meatloaf is done, smear the top with a bunch more Hoisin sauce, because that’s the part you crave (like the ketchup part on a traditional American meatloaf). The meatloaf makes a somewhat soft texture (from all the cabbage), so let it cool for a bit before slicing and serving. She serves it with basmati or jasmine rice in which she’s shaved some carrots, and a green salad to which she adds some kind of citrus, like Mandarin oranges from the can, or some wedges of fresh orange or tangerine. Thanks Cherrie, for sharing your great recipe.
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Chinese Meatloaf

Recipe: adapted from my friend Cherrie S.
Servings: 8
NOTES: The Napa cabbage seems like a lot, and it does generate a lot of liquid, but it adds a wonderful lightness to the meatloaf. Don’t omit it. Serve with rice (white or brown) with some grated carrot in it. Also with a green salad with some citrus in it.

1 pound lean ground beef
1 pound ground pork
3 cups Napa Cabbage — chopped
1/2 cup cilantro — minced
1/4 cup ginger root — minced
1/2 cup green onion — minced
1 tablespoon salt [next time I’ll use less, probably 2 t.]
2 tablespoons hot chili sauce
2 tablespoons sesame oil
1/4 cup soy sauce
2 large eggs — beaten [I might use 3]
4 tablespoons Hoisin sauce

1. Preheat oven to 350.
2. Combine beef, pork, cabbage, cilantro, ginger, green onions, salt, chile sauce, sesame oil, soy sauce and eggs in bowl and mix well. Press into a large baking dish (with sides). Spread about 2 tablespoons of Hoisin sauce on the top of the meatloaf.
3. Bake for 1 hour or up to 90 minutes, removing halfway through to drain off the fat.
4. Remove from oven and brush top and sides with additional Hoisin sauce. Allow to sit for 10-15 minutes before cutting and serving.
Per Serving: 392 Calories; 29g Fat (67.0% calories from fat); 23g Protein; 9g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 1581mg Sodium.

Posted in Beef, on October 7th, 2007.

Why would you think a soup would be named Tuscan CHICKEN Soup when there isn’t any chicken in it? Beats me! But, I’m being true to the original recipe, which called it Tuscan Chicken Soup. Even though it has beef in it.

When the instructor, Patty Padawar, explained this soup, she must have had some kind of explanation, but it’s nothing that stuck in my head, nor did I write anything on my notes. My only recollection is that it’s a traditional peasant soup from Tuscany. Whether it’s chicken or beef, it’s just a plain old good soup.

This recipe came from a cooking class at Sur la Table, and was a compilation of some of the cooking school’s “favorites.” How could I not go to a class that culled through hundreds of cooking class recipes and pulled out the best of the best? Only one of the recipes was one where I’d attended the class (that was Joanne Weir’s Sicilian Tuna Salad, which I’ve already posted here on my blog).

I’m a real sucker for soups. I’ve loved them always, but over the last 10 years or so I’ve found them to be such a time saver and they make a very full, tasty and easy meal. We don’t eat many bean soups just because neither of us need the packed carbs at our age. But, I love vegetable soups, chicken soups, beef soups, squash soups too.

This one is a mixture of ground beef, escarole, fresh fennel, onions, and orzo pasta. A nice combination. If you don’t know if you like fennel, trust me on this – fennel once cooked is very mellow. There isn’t even an inkling of anise flavor in this soup once it’s been simmered awhile. And, as always, this soup is much better the next day if you can plan ahead!

The soup also has one added touch that I’d never seen done before: just before serving you slice a plank of Parmigiano-Reggiano cheese, using a cheese plane, and place it in the bottom of the soup bowl. Then you ladle the hot soup on top and within a minute the cheese is mostly melted, although it doesn’t “stir” into the soup at all. It’s best when your spoon just lifts a little bit of the cheese with a bite of soup. Be sure to tell guests so they don’t scrape the bottom and get an entire mouthful of cheese.

Actually, this time I used some ground chicken (a third) to this soup in addition to ground beef (two thirds). And I added some celery too, just, well, because. The soup is low in calorie, although I don’t think this serves as many as the recipe indicates. We eat about 1 & 1/2 cups per serving, and I think the recipe assumes less. I made a double batch so I’d have leftovers. And this soup freezes well to join others in my soup library. That is, if there are any by the time we finish tonight’s dinner.
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Tuscan Chicken (no, it’s Beef) Soup

Recipe: Patty Padawar, cooking instructor
Servings: 8
NOTES: To make cheese planks: use a cheese plane or sharp vegetable peeler. If you have leftovers, taste it when you reheat it as you may need to add additional water or broth.

3/4 pound lean ground beef — or veal
1 small fennel bulb — chopped
1 medium onion — chopped
2-3 whole cloves garlic — minced
4 cups low sodium chicken broth
2 cups low sodium beef broth
2 cups water
1/2 teaspoon dried oregano — crushed
2 whole bay leaves
1/2 teaspoon black pepper
1/2 cup orzo
4 cups escarole — shredded
4 ounces Parmesan cheese — shaved in planks
salt — to taste

1. In a large saucepan or pot, cook the ground beef, onions, fennel and garlic over high heat, stirring as needed for about 5 minutes, until meat is browned and vegetables are softened. Drain off excess fat.
2. Add broths, water and seasonings and simmer for 10 minutes. Bring up to a gentle boil, add the orzo and cook 10 more minutes, stirring twice.
3. Remove bay leaves, add the escarole and remove from the heat. Taste and add salt if needed, or more pepper. Stir to blend in. Divide the cheese planks into serving bowls, ladle the hot soup on the cheese and serve.
Per Serving: 275 Calories; 13g Fat (43.8% calories from fat); 24g Protein; 14g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 586mg Sodium.

Posted in Beef, on August 26th, 2007.


(photo from thatsanice.com)

We went to an Italian restaurant the other night – Vessia – in Irvine. One of the chefs from Prego opened it a couple of years ago. Good food. We’d been there when it first opened and were disappointed, but last night was a big improvement. My DH ordered their Braesiola.

When I looked at the word on the menu I wondered if it was something similar to the Braciole that I’ve made for years. Or if it was a completely different dish. Reading the fine print it sounded very similar. Why the different spelling, I wonder? Maybe some reader of mine who is Italian, or knows Italian cuisine can tell me why a dish can have so many different spellings? I did an internet search and found several also. Confusing to me! I think the meat roll is Sicilian in origin, but it’s claimed by all Italians, now.

So, I decided to take a look again at my version of this standby, Braciole – I think it’s pronounced brah-jol. Our Mexican waiter butchered the word big time as well as every other Italian word he tried to pronounce. I think I previously asked an Italian how to pronounce it.

Anyway, today I read online of many variations on the braciole theme. I liked reading about the addition of pine nuts, garlic, Pecorino-Romano cheese, parsley too. Here’s one version I liked. And I also like the option of cooking it on a bed of tomato sauce. I may have to try some of those options next time I make this. My recipe dates back to the 1960’s.

Because refrigerators with large freezers were a new fangled thing back then, there were lots of books and articles in magazines about how to use your freezer. Hard to imagine but I even bought a small BOOK about how to freeze. It seems like second nature now. But back then we didn’t have plastic bags. And initially we didn’t even have plastic containers (boxes) to store or freeze in either. You just used the ceramic (lidded Pyrex) or metal containers things were cooked in. Hard to believe, I know.

Because I still have the original clipping from this recipe, it was from an article about freezing meals ahead. About buying a larger amount of meat, prepping it, then fixing half and freezing half. Seemed like a logical thing to do. Have done it every since when I make this dish.

At the time I’m sure the refrigerator manufacturers probably paid marketing writers to punch out lots of material about why we needed to have these new-fangled refrigerator-freezers so they’d have umpteen more customers. Freezers had been around for awhile, but they were tiny little cubby-holes nested inside the top of the refrigerator. And they weren’t frost-free. Far from it. I remember many a time on a weekend putting bowls of hot-hot water inside the freezer unit trying to hurry-up the process of defrosting the thing. Using an ice pick to pry the chunks of ice off the sides. The opening was so clogged with ice and frost that you could hardly store anything in it. Or what was in it was completely enveloped in ice so you couldn’t remove it to use it. Then there were the piles of towels you needed to use to mop of the dripping water. And sponges and bowls to mop up the water on shelves below the freezer. It was an awful process. I hated it. Hated it. Hated it. But do it every homemaker did; otherwise the freezer was a useless feature.

But then they came out with frost-free. I wasn’t exactly first in line because such refrigerator/freezers were pricey and beyond the budget, but I do remember, in about 1967 finally getting one. Oh, was I excited! I can hardly believe it now, but my former husband, always pinching pennies, gave me a choice (I was a stay-at-home wife) of getting an old used car of my very own OR a new frost-free refrigerator freezer. We had one car only and he used it to go to and from work. Twice a week I took him to work and used those days for errands, shopping, etc. Then I had to pick him up from work too. The other days of the week I was at home all day. Baking, cooking, cleaning, writing letters, reading, etc. Anyway, I chose the refrigerator/freezer. I was greedy: I wanted both. But both I could not have. It was probably 5 more years before I finally had a car of my own.

So, back to freezing food and braciole. However you pronounce it, it’s a very simple stuffed meat roll. You start out with round steak, cut 1″ thick, then you butterfly it to make a big flat surface. Then it’s filled and rolled with Italian sausage, red bell pepper strips, some cheese and a bit of bread stuffing. You tie it, bake it, adding some additional cheese near the end. Remove, let sit briefly, then slice to serve.
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Italian Braciole

Recipe: Magazine recipe from 1960’s
Serves: 12
COOK’S NOTES: The magazine article from which this recipe came was about freezing entrees for ease of serving later. This entree will keep in the freezer well and can be baked right out of the freezer. Do not add the cheese until the last or it will drip off the meat.
Serving Ideas: Wonderful with corn casserole, garlic bread, green salad.

2 whole round steaks — 1″ thick, butterflied
1 lb Italian sausage — hot or sweet
1 whole onion — sliced, separated
1 c herb-seasoned stuffing cubes — Pepperidge Farms
1 whole egg
1/4 c water
1 whole red bell pepper — strips
8 oz Mozzarella cheese — packaged, sliced

1. Ask the butcher to split the steaks butterfly fashion, but not all the way; open each steak to 1 large piece. Pound both steaks with mallet until somewhat thin and tenderized. Cut pieces of kitchen string about 12-14″ long and lay underneath meat at 2″ intervals.
2. Cook the sausage meat briefly in a large skillet, drain well and spread meat on both steaks. Briefly sauté onions and red pepper strips in pan and spread on meat. Add stuffing mix to pan, then egg mixed with water and mix well. Do not cook stuffing. Add to steaks. Remove one slice of cheese, chop and save. Halve lengthwise remaining cheese and lay on steaks. Roll each steak carefully, keeping stuffing inside and tie meat carefully, but not too tight as meat and filling expand as they bake.
3. If cooking immediately: Place rolls in shallow baking pan large enough to hold steak and pour 3/4 cup water over rolls. Bake in moderate oven (350) for 40 minutes, basting occasionally. Sprinkle reserved chopped cheese over rolls. Bake 10 minutes longer, or until cheese melts. Remove to serving or cutting board and remove strings, then slice. Serve immediately.
4. If freezing: wrap uncooked rolls in foil; label & freeze. To bake frozen rolls: unwrap, place in baking pan and pour 3/4 cup water over. Bake in 350 oven for 1 hour and 40 minutes, basting occasionally. Sprinkle cheese on top and bake 10 minutes longer.
Per Serving: 246 Calories; 19g Fat (70.7% calories from fat); 14g Protein; 4g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 436mg Sodium.

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