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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, on July 16th, 2012.

hamburger_chile_pie

Oooh, was this ever good. A simple pie crust filled with a mixture of ground beef, green chiles, corn, and a bunch of tasty Southwest seasonings. Then each slice is enhanced with a little milk gravy and some chopped parsley.

First I went to my cookbook shelves and pulled out one of the community-type ones that I’ve had since the late 1960’s. They’re full of options for ground beef, which back in the 60’s was the standard dinner staple. I went through my usual ritual – no, I don’t want pasta, which eliminated at least 80% of the casserole type dishes. No, I didn’t want stroganoff, or meatballs, or Lazy Day Casserole (there must have been 15 with that title!). No, I didn’t want potatoes with it. Or rice. No, not chili either. Then I spotted this recipe. The seasonings sounded good. But I’d only defrosted 1 pound of ground beef instead of 2 called for. So I improvised. I added more green chiles and I had about 2 cups of frozen corn, so that went in there in lieu of the 2nd pound of ground beef. I also amped up the seasonings as well. I made a bit more of the sauce too (a milk gravy with just the addition of Worcestershire sauce).

filled_pieFirst I made the piecrust. A simple recipe – one that includes an egg and milk. I changed the recipe a bit and used unsalted butter instead of shortening. I also mixed it in the food processor. The meat was cooked gently, then I added onion, and green chiles (I had a nice package of roasted Hatch chiles in the freezer – gosh were they ever good, but you can just use ordinary canned green chiles), and then some frozen corn. I added ground cumin, chili powder, dry mustard plus salt and pepper. I tasted it to see what else might be needed. Nothing that I could think of.

hamburger_chile_pie_wholeThen I carefully put the top crust on it, crimped the edges, made a few steam-vent slices in the top and it baked for 35 minutes. Done. Meanwhile, I made the gravy, which took no time at all. Served it up to raves.

What I liked: overall, the great taste. Loved the spices – and the chiles – and I liked the corn texture in it too. All of it delicious.

What I didn’t like: nothing, really. The piecrust is a bit of a pain to make, but you could easily use refrigerator crusts if you’re piecrust-challenged.

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Spicy Hamburger, Green Chile and Corn Pie

Recipe By: Adapted from an old community cookbook
Serving Size: 6 (maybe more)

CRUST:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 large egg — beaten
1/3 cup 2% low-fat milk
FILLING:
1 pound lean ground beef
1 large onion — diced
6 ounces chopped green chiles
2 cups corn — fresh or frozen
1/4 cup ketchup
3/4 cup chili sauce — jarred
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon dry mustard
Salt and pepper to taste (it may not need salt)
SAUCE:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 3/4 cups 2% low-fat milk
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper to taste
4 tablespoons Italian parsley — chopped, for garnish

1. CRUST: To the bowl of a food processor add flour, baking powder and salt. Pulse briefly to mix dry ingredients. Cut chilled butter into 8 chunks and add to workbowl. Pulse until most of the butter is incorporated, but small bits are visible. Add milk/egg mixture and pulse just until it’s mixed and the dough has begun to form a ball.
2. Turn dough out onto a floured board, cut in half (with the bottom crust half slightly larger than the other). Roll larger half evenly to fit bottom of a deep 9-inch pie pan. Roll other piece and cover with a towel while you prepare the filling.
3. FILLING: In a large nonstick frying pan saute lean ground beef until all the pink has gone, breaking up pieces as necessary. Add chopped onion and continue cooking until onion is translucent. Add green chiles, corn, ketchup, chili sauce and seasonings. Add salt only if needed, and sprinkle with pepper. Cook just long enough to warm through all the ingredients.
4. Spoon filling mixture into the pie crust, doming it slightly in the middle if it’s really full.
5. Carefully place top crust on top, trim edges and seal them well, crimping edges for decoration. Cut four 1-inch slits in the top crust for steam to escape.
6. Bake in a 350° oven for 35 minutes, or until crust is golden brown; allow to rest 5 minutes, then slice in wedges and serve with cream sauce and sprinkle with Italian parsley for garnish.
7. SAUCE: In a heavy pan melt butter and when it’s bubbling well (but not burning) add flour all at once. Stir well until all the flour is smooth and the mixture is bubbling. Combine in a measuring cup all the milk and Worcestershire sauce. Mix it well, then pour it all at once into the flour/butter mixture. Stir constantly as it heats up to a low simmer. If it’s too thick add a tablespoon or two of milk to reach the consistency you prefer.
Per Serving: 714 Calories; 43g Fat (53.2% calories from fat); 25g Protein; 59g Carbohydrate; 4g Dietary Fiber; 160mg Cholesterol; 607mg Sodium

Posted in Beef, Grilling, on May 13th, 2012.

grilled_skirt_steak

Skirt steak! Not something I make with any regularity. But it was FULL of good, beefy flavor. It marinated for just about an hour in an oil/soy sauce mixture and grilled for 2-3 minutes per side. Topped with some caramelized onions. Really good stuff! I forgot to remind my hubby to slice it across the grain – but it really didn’t matter much because the meat was super-tender.

The other night I opened the freezer door and stared in there, wondering what to fix for dinner. You ever do this too? Chorizo? No, not for dinner. Must have bought that 6 months ago when our son-in-law was coming down, then I didn’t use it (he loves chorizo, obviously). Andouille sausage? No; I usually use that with something else, not as an entrée; not time for that. Chicken breasts? No, tired of those. Oh, what’s that package? Skirt steak. Well, why not? It had been in the freezer for well over a year, probably longer than that, and it had gotten tucked under something else so I hadn’t noticed it. My normal method of defrosting meat is to put it in a big bowl filled mid-way with water, and weighted down so the meat stays under the water (and therefore stays quite cold). This is assuming it’s in a Ziploc bag or vacuum sealed, of course. In a few hours it was completely defrosted.

I have a recipe for Mexican style skirt steak on my blog, but it’s part of a multi-dish ethnic dinner. Way too much work – besides I already had the side dishes picked out (also items from the freezer). I could have gone to Eat Your Books to hunt for recipes within my own cookbook collection, but I was in a hurry, so I just did a Google search for “skirt steak,” and one of the early search results was this recipe, from She Wears Many Hats, a blog I wasn’t familiar with. Amy’s recipe was very easy – the marinade went together in a hurry (some oil, soy sauce, a little bit of rice wine vinegar, ginger, garlic, S & P and it was done. It went right into the Ziploc bag I had used in the freezer. I squished it around a bit so all the surfaces of the skirt steak were saturated with the marinade and I plopped it in the refrigerator for awhile.

We were on a timetable (gosh, I hate those nights sometimes – have to sit down to eat by 6 in order to be at choir rehearsal by 7). We prefer to eat at about 6:30 or 7 on most nights. It’s just the routine we’re into.

I’ll include the recipe for the caramelized onions too. I made these a week or so ago, using a new recipe that included a little bit of dark rum and thyme, and served it with something else. But those little puppies go a long way, so I had sufficient for another meal. It was just perfect with the steak. The sweetness of the onion blended so well with the steak. My DH grilled the meat in no time at all – probably just 2-3 minutes per side – as we wanted it to be rare to med-rare in the middle. I got dinner on the table before 6 and dishes were done and put away in ample time.

What I liked: the flavor of the beef – the marinade isn’t overpowering at all. The soy sauce is mellow in this as well – I used Trader Joe’s low-sodium. Also loved the caramelized onions on top. Make a bunch so you can have left overs. My plan as I write this, is to serve the leftover beef on top of a Greek salad.

What I didn’t like: nothing at all. Delicious. I’d make this again.

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Grilled Skirt Steak

Recipe By: Amy at http://shewearsmanyhats.com/2011/06/skirt-steak/
Serving Size: 4
Serving Ideas: Because I had some on hand, I served the steak with a large spoon of caramelized onions. The sweetness of the onions was wonderful with the steak. Although the marinade contains soy sauce, the flavor does not predominate.

1 pound skirt steak
2 tablespoons extra virgin olive oil
3 teaspoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons rice vinegar — [I used seasoned because it’s what I had in my pantry]

1. Mix all ingredients together in a zip top bag, adding skirt steak last. Squish it around some to coat well and marinate refrigerated until ready to cook. Marinate for at least 30 minutes if time allows.
2. In an iron skillet over medium-medium high heat place the skirt steak. Slightly press down to create sear. For medium rare, cook for 3 minutes. Flip steak and cook for an additional 3 minutes. Alternately you can barbecue on an outdoor grill for the same period of time.
3. Let steak rest about 10 minutes tented with foil, then cut narrow slices across the grain.
Per Serving: 264 Calories; 19g Fat (64.4% calories from fat); 22g Protein; 1g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 336mg Sodium.

. . .
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Caramelized Onions with Dark Rum and Thyme

Recipe By: The America’s Test Kitchen Family Cookbook
Serving Size: 12 (that’s just a guess – makes about a cup)

2 pounds yellow onions — thinly sliced
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 teaspoon light brown sugar
1 tablespoon water
Salt and freshly ground black pepper to taste
2 teaspoons dark rum
1 teaspoon fresh thyme — minced
1/2 teaspoon cider vinegar

1. Have all the onions sliced and ready.
2. Melt the butter and oil in a large nonstick skillet over high heat. Stir in the onions, brown sugar and about 1/2 tsp salt. Cook, stirring occasionally, until softened, about 5 minutes. [You may need to turn the heat down to prevent the onions from burning.]
3. Reduce heat to medium and cook, stirring frequently, until the onions are deeply browned, about 40 minutes.
4. Add the rum, thyme and vinegar and stir well, off heat. Taste for salt and pepper.
Per Serving: 47 Calories; 2g Fat (41.6% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 2mg Sodium.

Posted in Beef, on April 17th, 2012.

Just because I write a food blog one could assume that I know a lot about cooking. And maybe I do, but I don’t put myself on any pedestal about it. I do a lot of reading about cooking, food products, cultural differences about food and herbs and even the more scientific aspect of cooking (because I happen to be intrigued by that part). But let it be known that I have cooking failures. Not frequently, but often enough to make me stop short and re-think what I know about cooking!

cranberry_pumpkin_muffinsIn the last couple of weeks I made a pork dish that was abysmal. I faithfully took photos of it, thinking it would end up here. Uh, no. Awful. Discard those photos. I made a soup one day. It was flavorless. Chuck that recipe in the trash can and dump those photos. I made a cranberry cornmeal pumpkin muffin last week. I had great hopes for that – it was a recipe I found about 15 years ago in a friend’s community cookbook (I love fresh cranberries in things other than sauce). The resulting muffins were just barely okay warm from the oven, but by the next morning they were leaden hockey pucks.

asparagus_zucchini_tart

Then I’ll tell you about the breakfast egg dish I made. Meaning I’ll tell you not to make it! It was along the lines of an “impossible pie.” With cheese, asparagus and fresh zucchini in it, I thought it would be lovely. Not.

Would you believe I made a batch of chocolate chip cookies and nearly burned them all. Not so they were inedible, but I sure screwed up that day. My mind must have been somewhere else. I kept forgetting to set the timer!

berkshire_hamOn the positive side of the cooking equation, for Easter dinner we did contribute a nice, big ham from the Berkshire pig we bought last summer. It was raised by a local 4-H kid. We’ve purchased a quarter of a pig before, but decided last year that we really wanted it to be a Berkshire (aka Kurobuta). Our friend Fay, who lets the 4-H kids raise said pigs on her rural property bought the other quarter. Let’s just say the meat has been wonderful!

mustard_sauce350Easter afternoon I made the creamy mustard sauce I’ve made several times. It is just stupendous with ham. It’s mostly cream, uses dry mustard, vinegar and egg yolks. Easy to make, really, and has just the most wonderful flavor, heavy with a vinegar tang.

We took that to the family dinner. I’m so glad I got some leftovers of the ham (pictured up above) so at least we’ll have a few sandwiches and maybe a pot of lentil soup, or split pea.

grass_fed_steaksNow, back to the less than perfect meals of late. My DH and I are on a “mission” of sorts these days, about steak. In some soon time frame I’ll be telling you all about it. Dave is just finishing reading a book about it. It has to do with corn fed vs. grass fed beef. So we did a test run last week by buying two different steaks – top one at left is a ribeye (my favorite) – and the lower one is a New York strip (Dave’s preferred cut that day). Both were grass fed here in California. We bought the meat at Whole Foods – the only local place (so far) we’ve found that carries fresh grass-fed beef. The results were lackluster. It could be that the particular producer doesn’t grow the best of grass fed. It may be that we’re just not used to grass-fed taste (it is different – supposed to be more flavorful). For sure the meat was leaner, although looking at the slabs above you’d not know it. There was ample marbling in the ribeye. Not much in the New York. My DH doesn’t mind a tougher chew on a steak. I do, which is why the ribeye was so much better for me. It was tender – very tender, really. It just didn’t have any exploding beefy taste I had expected. We’re not done researching this.

Whole Foods did have several other beef cuts (grass-fed) in the refrigerator case, including some stew beef, so I decided to try that too. Bought 2 pounds. First I went to Eat Your Books and found a recipe I wanted to try from the The Essential New York Times Cookbook: Classic Recipes for a New Century. The one by Amanda Hesser. That I love. But first I must tell you . . . I’m not saying anything disparaging about the recipe. Just me, the cook, the preparer, the screwer-upper. I mean, how difficult can it be to make beef stew? I’ve made stew hundreds of times, just not with this recipe. But I don’t think the recipe was the problem except for maybe one little step. More on that later.

dijon_cognac_beef_stewI followed the recipe to a T. After browning or sautéing some onion and shallots in bacon fat, I rolled the beef in some seasoned flour and browned the pieces in the fat left in my big Le Creuset pot. I didn’t crowd the meat (because then it steams rather than browns). The recipe indicated you need to brown the meat really well, to get that delicious fond on the bottom. Okay, I was fine to this point. Then you remove all the meat and start making the liquid that the meat cooks in. First, in goes the brandy – and you’re supposed to be able to scrape up the fond off the bottom. There was ample blackened stuff on the bottom. No problem there, although I couldn’t scrape up much of anything – it was pretty far stuck onto the pan! Next step was to add a copious amount of Dijon mustard (1/2 cup of mustard – that’s a LOT). Then came beef broth and some grainy mustard.  Once you add the meat back into the pot you cover it mostly and let it simmer for 90 minutes. I assumed that all that blackened fond would release once the stew simmered awhile with the volume of liquid in the pot. Ahem. Wrong. When I returned in an hour to check on it, nearly ALL the liquid had evaporated and the meat was cooking/burning (obviously at too high a heat) on the bottom of the pot. I think I didn’t turn the burner down to the really low setting when I walked away from it. Oh my. Because the sauce/broth contained a lot of prepared mustard (Dijon, good stuff, not hot dog mustard) as it evaporated it was thicker. Thicker = burn.

The stew wasn’t done yet, I knew. An hour and a half of cooking would not be enough to tenderize tough beef cuts. I added in the carrots plus a couple of cups of water and cooked it for another 30 minutes, at which point it was supposed to be done. Uhm. Wrong. Not done. Tough. Dry meat. Awful. I had my DH test a piece. His was barely edible. It was now 7:00 pm and I was impatient. I dragged out my pressure cooker (it lives on a shelf in our laundry room) and poured it all into that, and cooked it for a short time. But then I had difficulty with my pressure cooker. Sigh. It had been awhile since I used it and I wasn’t convinced it was holding pressure correctly. It was spitting steam and water out the edges (gasket problem, perhaps). I brought the pot up to pressure three times in about 20 minutes and each time I sensed a problem. But it was enough to at least get the meat a bit more tender. During the last time I added in the mushrooms so they cooked just enough to eat.

Well – of course, you want to know how it was? I ate about 2 pieces of the beef – it was just too chewy and dry for me. But it was my fault – I’m sure that cooking it at too high a temp during that one hour period just destroyed all the collagen which would be soft and supple if kept just below a simmer! I’ve altered the directions just a bit in the recipe below. The sauce was delicious – and I liked only adding carrots and mushrooms (no potatoes). You also add in a little jot of red wine at the end along with some more of the grainy mustard.

Now, let’s talk about the pot! That blackened stuff on the bottom was still there after all that cooking. I couldn’t scrape it off with a spatula or a stainless steel scraper either. More sighs. I promised my DH that I wouldn’t make him clean the pot (he did offer, but I felt guilty). First I filled it with hot water and simmered that on the stove for about an hour to loosen it, I hoped. Dave did scrape a lot, and using a stainless spatula got a lot more of it off. Then I resorted to using Barkeeper’s Friend and a heavy-duty scrubby pad and got the remainder off. I wasn’t sure my Le Creuset pot would ever recover! Bless it’s little pea-pickin’ heart, it did!

So, all that said, you see, I do have cooking failures. I’ve just had more than usual in the last several weeks. I do hope this isn’t a sign of something . . . but you can make this stew yourself. It has great flavor – just watch the fond and the temperature in the pot.

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Dijon and Cognac Beef Stew

Recipe By: Regina Schrambling, in the New York Times, 2001
Serving Size: 6
NOTES: The little bacon pieces I added back into the stew just before serving. Don’t burn the meat as you’re browning it – do it at medium to avoid a blackened skillet, if necessary. If you burn the bottom, it will add a burned taste to the sauce. I’ve doubled the amount of mushrooms called for. You will probably need more butter with each batch of the beef you brown. My Le Creuset pan required 3 batches.

1/4 pound bacon — or salt pork, diced
1 large onion — finely diced
3 whole shallots — chopped
4 tablespoons unsalted butter — or more as needed
2 pounds beef stew meat — preferably chuck, cut in 1″ pieces
2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
1/2 cup brandy — or Cognac
2 cups beef broth
1/2 cup Dijon mustard
1/4 cup whole grain mustard — (divided use)
4 large carrots — peeled, halved lengthwise, cut in half-moons
1 pound mushrooms — stemmed and quartered
1/4 cup dry red wine

1. Place bacon in Dutch oven or other heavy pot over medium-low heat and cook until the fat is rendered. Remove the solid pieces with a slotted spoon and discard. Raise the heat, add onion and shallots and cook until softened but not brown, 10-15 minutes. Use a slotted spoon to transfer to a large bowl.
2. If necessary, add 2 T. butter to the pot to augment the fat and increase heat to medium high. Dust the beef with the flour, salt and pepper. Add half of the meat cubes to the pan and brown on at least 2 sides until meat is well browned, even crusty, then transfer to the bowl. Add more butter to the pan and brown the other half of the meat. Remove the second batch to the bowl.
3. Add the brandy to the pot and cook, stirring, until the bottom is deglazed and the crust comes loose [this didn’t happen for me]. Add the beef broth, Dijon mustard and just 1 T. of the grainy mustard to the pot. Whisk to blend (you don’t want any little clumps of Dijon visible), then return meat and onion mixture to the pot. Lower the heat, partially cover the pot and simmer gently until the meat is very tender, about 1 1/2 hours. [Watch temperature carefully – it should just barely simmer – if liquid evaporates, add water.]
4. Add the carrots and continue simmering for 30 minutes, or until tender.
5. Meanwhile, melt 2 T. butter in a medium skillet over medium-high heat and saute the mushrooms until browned and tender.
6. Stir the mushrooms into the stew, along with the remaining 3 T. grainy mustard and red wine. Simmer for 5 minutes, then taste for seasonings.
Per Serving: 586 Calories; 32g Fat (53.8% calories from fat); 45g Protein; 16g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 1222mg Sodium.

Posted in Beef, Grilling, Sous Vide, on April 9th, 2012.

ribeye_steaks_sous_vide_131

Whether or not you have a sous vide, you could still make the deliciously spicy (horseradish) and pungent (Dijon mustard), yet sweet (honey) and herby (fresh mint) glaze that goes on the steaks. I loved the glaze and would definitely make it again. The steaks were good too!

steaks_stacked_in_rackWe had offered to take ribeyes to our son and daughter-in-law. For Sunday dinner. So, I decided to sous vide them, since I hadn’t done that before, with steaks. $35 worth of steaks (3 very thick choice ones from Costco) went into individual pouches (pictured left, in the rack that comes with the SousVide Supreme Sous Vide Water Oven. I cooked them at 131° for about 2 1/2 hours. The sous vide directions say you can cook these for 2 to 8 hours. What that means is they’re done in 2 hours, and you can hold them at that temp for a max of 8 hours. After 8 hours the meat will begin changing its chemistry (at least that’s what I think it means). I quick-chilled them in a big bowl of water and ice once I removed them from the sous vide and took them to our kids’.

Once we were about ready to eat I removed the pouches from the refrigerator, slathered on the glaze (more about that below), put them on a hot-hot stove-top grill and seared them. I’m still learning all these techniques – and I learned another one on this occasion. When you try to sear cold steaks that have been cooked sous vide, you need to leave them out at room temp for awhile. I seared them, cut into them and discovered that the searing (about 1 to 1 1/2 minutes per side) didn’t heat the meat all the way through, so the centers were still a bit tepid. I put them back on the grill for another 3-4 minutes total and they were just perfect. It would be ideal to open the cooked pouches (when they’re at 131°) slather on the glaze and put them directly on the grill. Next time I’ll do that.

mustard_horseradish_mint_glazeNow the GLAZE . . . it’s so very simple to make. Stir in a small bowl the mustard, bottled horseradish, honey, mint and pepper (I didn’t add any salt). The only thing you need to remember is that with honey in this glaze, it will make the steaks caramelize very quickly – long cooking would make the glaze burn. Soooo, if you make this glaze for regularly-cooked barbecued steaks, don’t put it on the steaks until they’re just about finished – like during the last 3-4 minutes of cooking. You could also put it only on the top (glaze the top after you’ve seared one side and turned it over). The sauce is piquant. Mustardy. Spicy and herby. This recipe came from Jason Logsdon’s sous vide book Sous Vide Grilling.

What I liked: I loved the sauce. I’d have liked it served at the table too, so I could have dipped each piece of meat into it. A lot of the sauce ended up on the grill itself, stuck to it (I used a ridged grill to get grill marks). The steak was tender enough (not the most tender I’ve ever had) but it was consistently pink through the whole steak, which I liked too. The sous vide approach went fine – I’d just make sure to take them out of the pouches and go directly onto the outdoor grill next time.

What I didn’t like: really nothing specific. I could have wished the steak itself was more flavorful – seems to me like some steaks you buy just don’t have a lot of beefy flavor anymore. Why is that?

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Smoky Ribeyes With Spicy Sweet Mint Glaze (Sous Vide 131°)

Recipe By: Sous Vide Grilling
Serving Size: 4

STEAKS:
2 1/2 pounds ribeye steaks
1 teaspoon chipotle chile powder
1 teaspoon thyme — powdered or crushed well
1 teaspoon sweet paprika
Salt and freshly ground black pepper to taste
GLAZE:
1/2 cup Dijon mustard
3 tablespoons horseradish — bottled
1/4 cup fresh mint — minced
6 tablespoons honey

1. Preheat sous vide oven to 131°.
2. In a small bowl mix the chile powder, thyme and paprika together and sprinkle on both sides of the steaks. Sprinkle with salt and pepper to taste.
3. Vacuum seal the steaks individually and place in sous vide for a minimum of 2 hours, and not longer than 8 hours.
4. GLAZE: In a small bowl combine the ingredients and mix thoroughly.
5. Preheat outdoor grill (or use indoor grill or use a portable torch) to high. Remove steaks and slather with the glaze. Sear steaks on both sides just long enough to acquire grill marks or to brown the meat. Your aim is not to cook the meat any further – at 131° the steaks will be medium rare already – you’re just searing the meat to look more attractive.
Per Serving: 712 Calories; 18g Fat (26.1% calories from fat); 85g Protein; 31g Carbohydrate; 2g Dietary Fiber; 200mg Cholesterol; 568mg Sodium.

Posted in Beef, Sous Vide, on March 30th, 2012.

mustard_sauce_on_corned_beef

Even if you don’t own a sous vide, you could make this in your slow cooker on low. And in either case, make the microwave creamy mustard sauce to serve on the side.

It seems that the only time of year I make a corned beef is in March, near to St. Patrick’s Day. Otherwise if they’re available in the markets I just don’t “see” them. I bought mine at Trader Joe’s. And if you haven’t noticed, corned beef is mighty pricey! I was shocked. My small 3-pound corned beef was nearly $17. And it would barely serve 6 people. But I wanted to try cooking it in my SousVide Supreme Sous Vide Water Oven. For those of you who aren’t into sous vide, just skip down below to the sauce part if that’s what interests you.

Consulting a variety of sources about the sous vide corned beef (2 cookbooks and about 3-4 online recipes, plus a phone call to my sous vide expert, Russ), I finally decided to cook it for 10 hours close to 180°. By the time I decided what to do, it had gone past the point that I could cook it for 48 hours. I was down to 24, so obviously I did the 10-hour cook. Actually I set the temp to 178°.

To say that I had some difficulty would be an understatement. I’m new enough to sous vide that I was in alien territory when I came into the kitchen, 3 hours into the 10 hour cooking and found the lid of the Supreme standing nearly upright, tipped up at about 75°. At 8 that morning I’d pressed the corned beef into the Supreme’s accompanying rack, and placed the rack in Supreme, with the meat on the bottom rung, put the lid on top and left the house. In the interim time, somehow, fluid had rendered out of the corned beef which creates a gas, so there was a whole lot of air in the pouch. The gas/air was a lot stronger than the rack in holding the roast underwater and it had actually turned the rack upside down, hence popping off the top of the machine. So, the beef was more or less floating on top. Not exactly what sous vide is all about.

I had to manhandle the darned thing to get it turned back down-under, on went the lid and I put a bunch of book on top of the lid. No more mishaps exactly. BUT, after 10 hours I dismantled everything and lo and behold, the roast had come loose again and had pushed itself toward the top. About an inch of the roast was up above water line. Sigh. But, since I cooked it at 178° I knew the meat was done. No fluid had leaked out of the bag – at all – and no water had leaked into the roast. It’s a chemistry thing, though, about the gas. Next time I will have to figure out a way to weight-down the meat – something heavy that will sit on top of the meat and not have enough room to roll over when the gas creates inside. I have one particular casserole dish in mind that will probably work. Or maybe I’ll need to put a real honest brick, wrapped in foil and put into a Ziploc bag to place on top – except that a brick might turn on its side, so that probably won’t work. It would have to a a big cement paver just the right size as the interior of the Supreme!

The roast rested a bit while I made the veggies and the delicious mustard cream sauce. The meat was sliced (easily) and served on heated plates, along with some simmered potatoes, cabbage and onions. The SAUCE: it was quick to make – in the microwave. It’s all the usual steps to make a cream sauce (half and half and chicken broth for the liquid), but just requires opening the door of the microwave through several steps. It took about 4-5 minutes to make it, though. Easy enough.

What I liked: perfect texture, still moist, sliced easily, good red meat color. I’ll probably try it again at long, slow cooking, but I liked this one just fine. The SAUCE: oh gosh. Delicious. I liked it a lot as an accompaniment to corned beef. It was also just fine on the left overs.

What I didn’t like: nothing, really. I’d make them both again.

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Corned Beef Sous Vide 178°

Recipe By: From a combination of online recipes.
Serving Size: 6
Serving Ideas: Serve with mustard, or make a mustard cream sauce to spoon over the meat.
NOTES: This recipe assumes you’ll buy a ready-brined corned beef that’s already packaged with spices. No additional seasoning is necessary. If you prefer, buy a beef brisket and brine/season it yourself, allowing 3-5 days to do so.

3 pounds corned beef brisket — (brined by meat packer)
1 whole onion — peeled, sliced
VEGETABLES:
1 whole cabbage head — leave root intact
2 whole yellow onions — peeled, leave root end intact
4 whole carrots — peeled
6 whole russet potatoes — peeled
5 cups low-sodium chicken broth — use concentrate, diluted in water
salt and pepper to taste

1. Open and drain the corned beef. Wash under cold running water to remove all of the seasonings.
2. Place corned beef in a large bowl and cover with cold water. Add about a cup of ice to the water and allow to sit for 30 minutes (this purges some of the salt brine from the meat).
3. Drain and dry the corned beef with paper towels. Place in a vacuum bag and add the sliced onions, half on each side or along edges. Vacuum seal.
4. Meanwhile, preheat Sous Vide to 178°. Place sealed corned beef in the sous vide machine, making sure it’s held under the water securely.
5. Cook for 10 hours, remove and cut open pouch. Place on cutting board, lightly tent with foil (if you’re not serving it immediately). Use a knife to remove some of the more visible fat, if desired.
6. During last 30 minutes prepare the vegetables. Heat a large pot of chicken stock. When boiling, add vegetables. Cut the cabbage into 8ths, leaving part of the core attached so each piece will remain intact. Peel potatoes and half of quarter them. Peel and chop carrots into 1-inch pieces. Cut onions into quarters, leaving part of the root end intact as well. Add vegetables and cook until all are cooked through, about 15 minutes. Test potatoes with a fork. Remove vegetables and drain for about 30 seconds in a colander. Serve on heated plates with corned beef, sliced across the grain about 1/4 inch.
Per Serving: 609 Calories; 36g Fat (50.4% calories from fat); 47g Protein; 33g Carbohydrate; 7g Dietary Fiber; 121mg Cholesterol; 358mg Sodium.

. . .

Microwave Mustard Sauce

Recipe By: From Sumptuous Sauces in the Microwave, by Patricia Tennison
Serving Size: 6
NOTES: Ideally, I’ve learned, that when cooking a roux, it’s better to have just a little bit more butter than flour – that way you won’t have any lumps.

2 tablespoons unsalted butter (I use a tiny bit more)
2 tablespoons all purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard — smooth, not grainy
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper — preferably white, but black is fine too

Note: all the timing mentioned here is a guess-timate – it all depends on your own microwave oven’s power.
1. In a 4-cup glass or microwave-safe container melt the butter for 30-60 seconds until it’s melted and bubbly.
2. Remove from microwave and whisk in the flour – making sure you see no visible white flour. Return to microwave and cook for about a minute, stopping twice to whisk again and break up any possible lumps, as the roux is bubbling furiously.
3. Remove from microwave again and thoroughly whisk in the chicken broth and cream. Return to microwave and cook for about 2 minutes until there are solid bubbles all around the edge of the sauce. Whisk again.
4. Continue cooking (you could lower the power level at this point, if you can) and watch the sauce very carefully until it’s boiling and thickens enough to coat a spoon. Taste the sauce for texture and thickness – continue cooking if needed, until it’s thick enough to your liking.
5. Remove from microwave and add the mustard, salt and pepper. Taste and adjust seasonings. Serve.
Per Serving: 122 Calories; 12g Fat (84.5% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 287mg Sodium.

Posted in Beef, on March 12th, 2012.

steakhouse_mushroom_burgers_spinach_sauce

A new and different way to make a burger. I used beef, but you could easily-enough use ground turkey or a combination of both. There’s a delicious spinach, onion, and mushroom sauce spooned over the top and it’s nestled on a toasted  piece of bread.

When I saw the photo of this recipe at Pioneer Woman in 2011 (she didn’t cook them, she just had a link), the link sent me to Pink Parsley’s blog – she’s the one who prepared this burger. At the time I just saved it in my to-try internet file on my computer. My recipe program (MasterCook) will sort easily enough, so I looked up ground beef recipes and this one sounded good. Oh, yes, indeed it was.

steakhouse_burgers_rawFirst I must tell you I made a few minor changes to the recipe (I put part of the mushrooms in the sauce; I added another pinch of nutmeg; I used a piece of whole wheat grain bread, regular size, not the Texas toast called for; I added more half and half than indicated to thin out the sauce; I used a 6-ounce pkg of fresh baby spinach, not the 8 ounces called for; and I added 2 more T. of butter to the spinach sauce – after tasting it I thought it needed it).

The burgers are easy enough – some sautéed sliced and chopped mushrooms, garlic, a tiny bit of soy sauce, fresh thyme, fresh parsley, Dijon mustard, salt and pepper all go into the ground beef mix. I patted them out and used the Cook’s Illustrated technique of pressing the center down (a big dip) since burgers always seem to mound up – it worked like a charm, I must say.

Burger Hint:

Did you know that if you press a slight indentation in the center of burgers (see photo above, right front shows it best), when you cook the burgers they’ll be level rather than mounded up in the center, which is so annoying!

Meanwhile, I made the sauce – basically a white sauce with some half and half and chicken broth, some onion, with a jot of nutmeg and cayenne, the spinach (it’s a lot, but it cooks way down, of course) and some Parmigiano cheese. Very easy to make – and if time permits, you can do it an hour ahead and just reheat. I toasted the bread in my toaster oven, grilled the burgers on a stovetop grill, and served it up. A great recipe.

What I liked: the variety of flavors in the dish – the beef, mushrooms, spinach, the cream sauce that makes it silky easy to eat, and the little bit of crispy toast on the bottom. The flavors were wonderful. Definitely worth making. I’m so glad I have 2 burgers left over for another dinner in a night or two.

What I didn’t like: nada, nothing. A definite make again dish.

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Steakhouse Mushroom Burgers

Recipe By: Adapted from Pink Parsley Blog, and she got it from the magazine, Cuisine Tonight: Grilling, 2011
Serving Size: 4

4 ounces mushrooms — sliced and chopped
3 tablespoons olive oil — divided
2 cloves garlic — minced
1 pound ground sirloin
1 tablespoon low-sodium soy sauce
2 teaspoons minced fresh thyme
2 teaspoons minced fresh parsley
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 slices bread — buttered Texas Toast type
CREAMED SPINACH SAUCE: (2 cups)
3 tablespoons unsalted butter
3 ounces mushrooms — sliced
1/4 cup minced onion
2 tablespoons all-purpose flour
1/2 cup half and half — plus more as needed (about another 1/2 cup)
1/2 cup low-sodium chicken broth
kosher salt and black pepper
1 pinch cayenne
2 pinches nutmeg
4 cups chopped fresh spinach
2 tablespoons Parmigiano-Reggiano cheese — grated (added to sauce)
1 1/2 tablespoons fresh lemon juice
2 tablespoons unsalted butter — (my addition)
1 tablespoon Parmigiano-Reggiano cheese — grated for garnish

1. Preheat the grill to medium-high.
2. In a medium saute pan, saute the mushrooms in 1 tablespoon of olive oil over medium-high heat. Cook until the mushrooms begin to brown, 3-4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Season with salt and pepper and remove from heat.
3. In a large bowl, combine the sirloin with 1 tablespoon oil, soy sauce, salt, pepper, mustard, herbs, and mushroom mixture. Gently mix to combine using a fork or your hands. Divide the mixture into 4 equal portions, shaping each portion into a patty.
4. Scrape the grate clean and brush with the remaining tablespoon of oil. Grill the burgers until cooked through, 3-4 minutes per side. Remove the burgers from the grill and cover to keep warm. Grill the bread 1-2 minutes per side, until lightly browned.
5. To make the spinach sauce, melt the butter in a medium saucepan over medium-low heat. Add the onion and mushrooms and cook until onions are translucent, 3-4 minutes. Stir the flour into the onions and cook 1 minute.
6. Whisk in the half-and-half, broth, salt, cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken. Add the additional butter and stir until melted.
7. Add the spinach, stirring until wilted. Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much. Season to taste with salt and pepper.
8. Top each slice of bread with a burger, spinach sauce, and garnish with Parmesan. Serve immediately.
Per Serving: 656 Calories; 50g Fat (67.9% calories from fat); 30g Protein; 23g Carbohydrate; 3g Dietary Fiber; 131mg Cholesterol; 757mg Sodium.

Posted in Beef, on February 25th, 2012.

traditional_sunday_sauce_alla_russo

An old-world kind of meat sauce for pasta, but it’s different than anything I’ve ever made before, filled with ground meats as well as ribs and little beef rolls too. And meatballs; how could I forget the delicious little mounds you see above!

Visiting the library recently, I decided to go down the cookbook aisle and see what new ones they had on the shelves. Nothing very new, but I glanced at one Italian cookbook and decided to check it out. It was written by Eleanora Russo Scarpetta. Now, I didn’t know who she was until I started reading. She’s been a “regular” visitor on Martha Stewart’s show for several years, and after several successful visits, because lots of people asked, she decided to write a cookbook, Eleanora’s Kitchen: 125 Fabulous Authentic Italian-American Recipes. She got on Martha’s show because of her relatively easy and unique method of canning tomatoes (also in the cookbook), but Martha liked her, obviously, so she’s been back often to cook her style of Italian food.

Many of her recipes are her mother’s (this recipe included). Scarpetta is a housewife, not a TV star or a food network diva. She has children she cares for, meals to fix, grocery shopping to do, etc. She’s adapted many of her family’s recipes to our American tastes, and she definitely cooks the Italian-American style. I read all the stories and every recipe in the book. And this recipe is the only one I copied out to try. It was just unusual enough that I wanted to make it.

It does have a regular meat sauce, and it has very flavorful meatballs; but the unique thing (to me, anyway) was the addition of ribs (like baby backs or country ribs, either one) and a few small stuffed rolls of beef. In Italian the latter are called braciole (that’s a link to my own recipe for braciole).

Scarpetta explained in the write-up about this recipe that in the old-world (Italian) family, it was called “Sunday Sauce” because it was something made on Sundays, after going to Catholic mass, and they sat down to a big meal at midday, the big meal of the day. The sauce (with pasta) became the entire meal, as well it should since it contains several pounds of different meat. The Italian mama or grandmama made pasta, a salad, and served bread alongside. That was dinner, and any leftovers went into a different dish later in the week. Scarpetta also explained that in her family home first you ate a small plate of pasta with just the meat sauce on it. Then you ate the second course of the meats, meatballs, along with a salad, bread and fruit for dessert. The meat variety intrigued me, as well as the two courses. We didn’t eat it that way.taylor_making_meatballs

sunday_sauce_meatballsWe were in northern California a week or so ago (celebrating our oldest grandson’s 18th birthday) and I suggested we try making this dish for the family. There’s a photo of our 14-year old granddaughter Taylor making the meatballs. A big job! My daughter Dana and I made the rest of the sauce.

The sauce simmers for an hour or so. The meats are browned on all sides and added to the sauce and cooked just long enough to get them cooked through. The meatballs can be browned separately then cooked in the sauce, but we decided to bake them (an alternative) in the oven for 40 minutes, turning them once halfway through. Then they were added to the sauce and cooked for awhile.

I must make a confession here – we made the braciole according to the Sunday Sauce recipe, but we cooked it altogether too long. We made this meat sauce the day before we ate it, and we reheated it the next day and let it simmer slowly for an hour or so. That was in addition to the hour or so it had cooked the day before. Too long! So, the beef braciole were dry, chewy and mostly tasteless. A lesson learned.

Also, I must tell you that the recipe called for 2 pieces of beef cutlets. It’s been a looooong time since I read a recipe with beef cutlets, let alone seen any in the market. I didn’t even remember what they were, although my head said it was round steak. Searching on the internet I learned that lots of people think beef cutlets are cube steaks (cube steaks are round steaks that have been put through a tenderizing machine by the butcher). Well, I just thought we’d use the round steaks. I sliced it in 3 thinner steaks to stuff and roll. I pounded the heck out of them to tenderize them myself. If you decide to do that part of this recipe, take heed and don’t overcook braciole_collagethe braciole. They need 1 1/4 hours total and they’re done!

When we reheated the sauce (everything was in the one pot at this point) the pork country ribs all fell apart, so they were distributed throughout the sauce. Not what was intended I’m sure! I removed the pancetta also because it was a funny, long fatty piece by that time. We actually didn’t eat the beef braciole in with the sauce – we left it out – it had flavored the dish and would be used for something else. We also added more salt (depends on how salty the canned tomatoes or puree are as to how much is needed) AND we added some Italian seasonings. Dana and I found it odd that this sauce contained no herbs except the 3 leaves of fresh basil. That was IT. And we thought the sauce was bland. So we added some dried herbs during the last 15 minutes of cooking. Use your own combination if you’d prefer. And perhaps it was sacrilegious to do so, but it’s what we liked. It’s included in the recipe, but noted as my additions.

What I liked: first and foremost, the meatballs. I loved the flavor of them. Also the texture (with the addition of the minced up bread in it). Note that there are no herbs in the meatballs, just parsley, grated Pecorino and garlic. We also ended up putting Italian sausage in the meatballs – it was supposed to go in the sauce, but I misread the recipe and it got put into the meatballs instead. So if you make the meatballs, you might want to add some Italian sausage to it – it did have some herbs in it, obviously. I did like the sauce – probably because of the flavorings provided by the beef and the country ribs.

What I didn’t like: hmmm. Probably I should tell you that this sauce is a lot of work. I had helpers in the kitchen so that really made it easier. Would I make it again? Only if I had help. I’d definitely make the meatballs again, though (with Italian sausage added into it). Also, once I input this recipe into my recipe software, it shows about 1000 calories per serving (including the pasta). I find that hard to believe. Obviously the amount serves more than 12. Scarpetta’s recipe indicated it served 8-10. We served 7 and had at least half of it left over.

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Sunday Sauce alla Russo

Recipe By: Adapted slightly from Eleanora’s Kitchen, by Eleanora Russo Scarpetta
Serving Size: 12 (probably more)
NOTES: We ended up adding the Italian sausage to the meatballs – it never made it into the meat sauce. So IF you decide to just make meatballs, do add some Italian sausage to it (not shown in the recipe that way). Also, be sure you don’t cook the bracioe more than 1 1/4 hours or they will become dry and tasteless. And, to be efficient, you’re going to need 10 garlic cloves: 5 pressed through a garlic press, 2 finely chopped, and 3 mostly whole (cracked).
Serving Ideas: In the traditional fashion the sauce would be served as a first course over pasta, then the meats, braciole, ribs and meatballs would be served as a second course with salad, bread, wine and fruit for dessert. You can use any kind of pasta. Leftovers can be made into lasagna, stuffed shells, manicotti, ravioli or baked ziti.

SAUCE:
1/4 cup extra virgin olive oil
1 medium onion — halved
1/4 pound pancetta — or Canadian bacon
5 cloves garlic — put through a garlic press
1/2 teaspoon salt
96 ounces canned plum tomatoes — with juice, pureed in blender for 3-5 seconds only (3 large cans)
32 ounces tomato puree — canned
6 large fresh basil leaves
3/4 pound Italian sausage — sweet (not hot)
1 tablespoon dried oregano — [added during last 15 minutes] my addition
1/2 tablespoon Italian seasoning — [added during last 15 minutes] my addition
THE MEAT:
1/4 cup extra virgin olive oil
3 whole garlic cloves — cracked (peeled and lightly smashed)
3/4 pound spareribs — or country ribs with bones
1/2 cup dry white wine
BEEF BRACIOLE:
18 ounces cube steaks — or thin round steaks, cut into 2 pieces
2 teaspoons extra virgin olive oil
1 whole garlic clove — finely minced
2 teaspoons Italian parsley — minced
2 tablespoons Pecorino Romano cheese — freshly grated
Freshly ground black pepper to taste
MEATBALLS:
3 large eggs — lightly beaten
1/2 cup Pecorino Romano cheese — grated
2 tablespoons Italian parsley — minced
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
3/4 pound ground pork
3/4 pound ground veal — or use more ground pork
2 whole garlic cloves — finely chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 slice white bread — (or Italian bread)
3/4 cup dry bread crumbs
1/2 cup light olive oil — (i.e. not extra virgin)
PASTA:
1 1/2 pounds pasta — (your choice – we used linguine)

1. SAUCE: In a large heavy-duty pan warm 1/4 cup olive oil over medium heat. Add onion halves, pancetta (all in one piece), pressed garlic and 1/2 tsp salt and cook, stirring for about 2 minutes. Add the tomatoes, the tomato puree, fresh basil and simmer, partially covered, for 45 minutes, stirring occasionally. Discard the onion halves.
2. BRACIOLE: Place the cube steaks on a work surface (plastic cutting board). Pound the steak with a meat pounder for 2-3 minutes. Sprinkle each steak with a teaspoon of olive oil, garlic, parsley and Pecorino cheese. Season with salt and pepper to taste. Working with one steak at a time, roll tightly into a log shape and tie with kitchen twine.
3. MEATS: Heat the remaining 1/4 cup oil in a large (wide) cast-iron skillet, if possible, over medium heat. Add the cracked garlic and cook for 2 minutes (do not burn). Add the braciole, sausage and ribs to the skillet and cook, uncovered, until the meats are golden brown all over, about 8-10 minutes, turning as needed. Add the white wine and cook for 2 more minutes. Remove the browned meats from the pan and add them to the sauce, along with the meatballs (directions below).
4. Add 2 cups water to the sauce and return to a simmer. Cook, partially covered, stirring occasionally, over medium heat for 1 1/4 hours (DO NOT COOK ANY LONGER). During last 15 minutes, add the oregano and Italian seasoning (crush it between your palms to open up the oils).
5. PASTA: Just before the sauce is done, bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions, until al dente (still a little bite to the pasta). Drain, then transfer to a large (HOT) serving platter. Serve the pasta with meat sauce, sprinkle with Pecorino Romano cheese and serve immediately.
6. MEATBALLS: In a large mixing bowl beat the eggs, then add cheese, parsley and black pepper. Add the beef, pork, veal, garlic, oil and salt. Mix to combine.
7. Hold the bread under running water for about 1-2 seconds only, then squeeze out all the water. Tear the bread (it’s a kind of mush at this point) into very small pieces and add to meatball mixture along with the bread crumbs. Mix well.
8. With damp hands, working with 1/4 cup of meat at a time, form into meatballs and set on a baking sheet (rimmed). Do not allow meatballs to touch one another.
9. Preheat oven to 350°.
10. Bake meatballs for 20 minutes; turn them over and bake another 20 minutes. Drain and add them to the sauce mixture above.
Per Serving (probably serves more than 12, which is why the calorie count is so high): 1057 Calories; 62g Fat (53.4% calories from fat); 54g Protein; 68g Carbohydrate; 6g Dietary Fiber; 207mg Cholesterol; 1560mg Sodium.

Posted in Beef, Miscellaneous, on February 19th, 2012.

watermelon_barbecue_sauce

This barbecue sauce is so different than almost anything you’ve ever tasted. Who would ever – ever – think of making a barbecue sauce with watermelon? You need to like sweet BBQ sauce, however, to like this. It’s really very sweet. If that meets with your taste, you’ve just got to try this.

A couple of weeks ago I went to a cooking class with a different instructor. It was all about flank steak (pictured above). I really thought we were going to learn all about the meat itself – the chemistry of it, I suppose – the why of flank steak recipes. Flank steak is such a different cut of meat. Not that the instructor didn’t mention a couple of facts about flank steak – she did – but it was about 2 sentences and then she was off and running with a recipe. I expected at least one recipe (out of 5) that required a marinade, when in fact, not even one of them was marinated.

image imageNow my understanding about flank steak is that, of course, it’s extremely lean. Probably the leanest beef cut in the animal.

Here in the photo at left you can definitely see the lengthwise striations (the grain) in the meat – an important point since those long meat strands contribute to the toughness of the meat. Your butcher will have removed the fat flap and silverskin, so all you really see is the very lean meat. In the photo at right you can see the very thin slices that are ideal for flank. The thinner the better. You always want to slice flank steak across the grain. And if you can do it on an angle, you’ll get a nicer (bigger) slice of meat, and it’s a more attractive portion for serving.

cuts_of_beefFlank steak used to be considered a poor man’s meat, since the cut was not as desirable as other steak types. And it still is a distant cousin of  a Porterhouse, of filet mignon. Yet it’s not inexpensive today – over time it became more popular and therefore the cost of flank steak has risen considerably in the last 50 years. The problem with flank steak is that it’s a muscle meat – it is exercised with every step a steer makes. See the chart above – the flank is on the underbelly (see turquoise section just above the steer’s privates). Hence it has lots of connective tissue which is why it’s often a tough piece of meat.

There are two methods of tenderizing flank steakwith an enzyme (like papaya, pineapple, fig, kiwi and ginger) or with an acid (citrus juices, soy sauce, vinegar). Both methods work and they both have their pluses and minuses. One of the minuses is that enzymes mostly sit on the top of the meat and if you marinate meat for very long the exterior of the meat becomes mealy when cooked – because the enzymes don’t penetrate the meat, but stay over-concentrated on the surface. I’ve had that happen but never understood why. I learned more about flank steak in 10 minutes of reading my reference book On Food and Cooking: The Science and Lore of the Kitchen this morning than I did in a 3-hour cooking class. That is my go-to book for understanding the science/chemistry of just about any food I might consume. And as for marinating – definitely my choice is to use an acid – and if it marinates overnight at least, you’ll end up with a much more tender piece of meat.

Now, back to the cooking class. I may not prepare a single one of the meat recipes from the class, although IF I decided to marinate the meat, all of the recipes would be improved. In all 5 recipes, the meat was too tough for me. And hard to eat in a classroom setting with just a regular knife. There were 3 sauces that went with the flank steak (one a salad dressing, and two sauces). It’s the sweet barbecue sauce that I’m going to share today. It was very good. Really, very, very good.

You need to love a sweet sauce, or you won’t like this at all. Since my DH is diabetic, I’ll need to use very little of this sauce on anything I might make. It contains a lot of ketchup, which also contributes to its sugar content. When I tasted the first bite of the finished sauce my mind immediately did a Proust-ian moment, the whole thing about our memories of food, like Proust’s madeleines. Anyway, my brain said watermelon rind pickles, a memory I dredged up from my childhood and long-lost relatives. There aren’t any watermelon rinds in this sauce, though – it must have been the proportion of acid to sugar that made me think pickles. But that gives you a clue as to whether you can taste the watermelon in this barbecue sauce? Yup, you sure can! I’m going to try a few of these recipes in coming weeks – using a marinade. I’ll let you know how they turn out, but meanwhile, the sauce is excellent and worth making. And if you ever have some leftover watermelon and everyone is tired of it – you now know what to do with it!

What I liked: the watermelon flavor that certainly came through. The sauce is reduced down (the watermelon provides a significant amount of fluid to the sauce, so it needs to be rendered down to a thicker consistency). It would be good on any meal – beef, pork or chicken. I wouldn’t do it on fish – not the right kind of sauce for fish. It should keep for weeks in the refrigerator.

What I didn’t like: really, nothing. It is sweet, though, so I’ve reduced the amount of honey added to the sauce as you’re cooking it.

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Watermelon Barbecue Sauce

Recipe By: Katherine Emmenegger, Great News Cooking School 2/2012
Serving Size: 8
NOTES: I reduced the amount of honey in this recipe – if you like the sweet, add another 2 tablespoons.

3 cups watermelon — seedless, diced, pureed in blender to make 2 cups puree
2 tablespoons honey
2 cups ketchup
1/4 cup cider vinegar
1/2 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon liquid smoke flavoring

1. Add all ingredients to a heavy-duty saucepan.
2. Simmer for about 40 minutes, or until the sauce reaches a thick consistency (or to taste).
Per Serving: 99 Calories; trace Fat (3.7% calories from fat); 1g Protein; 25g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 720mg Sodium.

Posted in Beef, on December 24th, 2011.

primeribIf you need yet another recipe for a nice, big rib roast, this is a good one. From a cooking class with Phillis Carey several weeks ago. I took photos of it, but they didn’t come out very well, so I found one on the internet and asked permission of St_Gleam at Flickr – she kindly said yes, I could use her photo.

The roast itself is not prepared or cooked in any unusual manner, really. It’s slathered with a bit of unsalted butter, some dried thyme and pepper. It’s roasted. In the interim time you make the delicious – that’s dee-lish-us – sauce to go alongside. It has bacon and port in it – and red wine. All things that give it plenty of punch and fantastic flavor. I couldn’t get enough of that sauce. And it looks just like that sauce in the photo, there. I could have had a little bowl of the sauce and spooned it right into my mouth!

Try this recipe – it’s a good one. And for SURE make the sauce!

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Standing Rib Roast with Bacon and Red Wine Port Sauce

Recipe By : From a cooking class wth Phillis Carey
Serving Size: 8

3 cups low sodium beef broth
3 cups low sodium chicken broth
1 cup dry red wine — like a Pinot Noir or a red blend
1/2 cup Port wine
1 tablespoon tomato paste
7 pounds prime rib — 7-8 pounds, 3-4 ribs
8 tablespoons unsalted butter — divided use
2 teaspoons dried thyme
Freshly ground black pepper to taste
3 slices bacon — chopped
1/4 cup shallots — diced
1 1/2 tablespoons all-purpose flour — or more if you prefer a thicker sauce
1/4 cup Italian parsley — chopped

1. SAUCE: Combine beef and chicken broth, wine and Port in a large saucepan and boil down until reduced to 3 1/2 cups, about 30 minutes. Whisk in tomato paste; set aside or refrigerate. Remove roast from refrigerator 2 hours before cooking and set it in a 3-inch deep roasting pan, ribs down.
2. Preheat oven to 450°. Rub 2 T. butter on the cut surfaces only of the beef roast. Sprinkle the fatty edge with thyme and pepper. Roast meat for 15 minutes. Lower temp to 325° and continue roasting until the meat reaches an internal temp of 120° for rare. You may baste with any fat that accumulates in the bottom of the pan – do that every 20 minutes or so.
3. Meanwhile, cook the bacon in a deep skillet or saucepan over medium heat. When crisp, remove bacon to paper towels to drain. Add shallots and saute for 3-4 minutes to brown them slightly. Add reduced broth/wine/port mixture and bring to a boil, scraping up any browned bits; set aside.
4. Remove the roast to a carving board when done and tent with foil; let stand 15-30 minutes. Pour out any fat from the roasting pan and place pan on stove top. Add the reduced liquids and bring to a simmer, scraping any browned bits from the bottom.
5. To thicken sauce, mix 3 T. butter an the flour in a small bowl to form a smooth paste. Whisk it into the broth mixture and simmer until sauce thickens, about 2 minutes. When ready to serve, stir in the reserved bacon, if desired, and remaining 3 T. butter. The gravy is not supposed to be real thick – if you prefer it thicker, add a bit more flour and butter mixture.
6. Carve roast and spoon some sauce over meat and garnish with parsley to serve. Pass with remaining sauce.

Posted in Beef, Grilling, on November 15th, 2011.

chili_hoisin_kebabs

Oh my goodness, were these delicious. But then, what’s to complain about when you’re eating beef tenderloin? You can make this with top sirloin, and since the meat marinated for several hours, it should be sufficiently tender. But the tenderloin, well, it was just perfection. I’d make these any day – well, probably for a company meal since it’s a special occasion kind of meat.

Although you’ll see a lot of ingredients listed below, the marinade comes together very easily. The meat marinates for 2-8 hours, then you grill the kebabs and serve over rice with some of the sauce (set aside, but made from the marinade before you add the meat). The rice is a good vehicle so soak up some of the great-tasting sauce. It’s really an easy dish to make. This was from a Phillis Carey cooking class some months ago and on my notes I wrote “fantastic.” That’s my code for a really special recipe, meaning Phillis outdid herself on this one!

You can make this with leg of lamb, and I don’t know why you couldn’t make it with chicken (thighs, I’d suggest) as well. Or a firm fleshed fish would be fine too. It’s really the method you just have to get down – nothing more than combining the marinade in a heavy-duty plastic bag (sealing type). Make this, okay?

What I liked: the flavor is just stupendous. And since the marinade also becomes part of the finishing sauce, it’s really easy. I mean REALLY easy. And it’s nice that this can be served with plain rice, so that’s a part of the meal that doesn’t require some special preparation. It also looks really attractive on the plate with the green onions and toasted sesame seeds on top.

What I didn’t like: nada, nothing.

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Hoisin Marinated Beef Kebabs

Recipe By: From a Phllis Carey cooking class, 8/2011
Serving Size: 6
Serving Ideas: So serve this with a big green salad containing ample colorful vegetables in it.

1 tablespoon minced garlic
1 tablespoon ginger — minced, fresh
1/3 cup hoisin sauce
1/4 cup rice vinegar — not sweetened type
1/4 cup sugar
1/4 cup low sodium soy sauce
2 tablespoons chili paste — with garlic
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 tablespoons sesame oil — use toasted oil
1 cup green onions — minced
1/3 cup cilantro — minced
1/4 cup fresh lemon juice
Salt to taste (it may need none)
2 1/2 pounds beef tenderloin — or top sirloin, cut in 1 1/4 inch cubes
2 tablespoons toasted sesame seeds — for garnish
2 tablespoons green onions — sliced, for garnish

1. MARINADE: Combine ginger, garlic, hoisin, vinegar, sugar, soy sauce, chili paste and pepper in food processor and puree. With machine running add vegetable and sesame oils. Stir in the green onions and cilantro and puree.
2. REMOVE 1/2 CUP OF MARINADE TO A SMALL BOWL. To it, add lemon juice and salt. Cover and chill until serving time.
3. Marinate beef in remaining marinade for 2-8 hours. Remove from marinade and thread cubes onto metal or bamboo skewers and grill for about 3 minutes per side.
4. Meanwhile, remove reserved marinade from refrigerator and drizzle over top of finished kebabs. Garnish with toasted sesame seeds and sliced green onions.
Per Serving (inaccurate, since it assumes you consume all the marinade): 845 Calories; 68g Fat (72.6% calories from fat); 36g Protein; 22g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 760mg Sodium.

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