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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 Brunch, Chicken, Pork, on August 27th, 2013.

pork_turkey_breakfast_sausage

For a couple of years we’ve been enjoying a single breakfast sausage most mornings. Trying to make it more healthy, but not giving up the pork aspect altogether, we’ve settled on a mixture of half ground pork and half ground turkey. Delish.

For the longest time we ate Costco’s all pork breakfast sausage, which comes from a distributor in San Diego. If you go outside of SoCal, you’ll find different branded sausage at Costco. I’ve been trying to find more healthy alternatives, though, and at first I tried making sausage patties with all ground turkey. We just didn’t get the flavor and texture we were looking for, so after going back to breakfast sausageCostco’s sausage for some months I decided to give it another try. This time with the half and half mixture and more spices. I’ve been making this for about 3-4 months now, and we’re very happy with the results. One of these times I’m going to use slightly more turkey than pork.

The spice mixture started out as one from my friend Sue, who now lives in Colorado. Sue’s mild turkey breakfast sausage  had great flavor, so I went with her combination, but just used a bit more.

Here’s a little triptych at left of how I do it:

(1) all the meat goes into a big bowl

(2) the seasonings are sprinkled all over – do NOT just throw it into one little pile – it will never get mixed in well enough – trust me on this

(3) mix it up and separate those spices as much as possible

(4) use a cookie scoop (or a spoon) to make really large 2-tablespoon-sized balls, approximately, and roll them, then flatten carefully

(5) On a metal sheet lined with waxed paper (or foil) place the patties a hair’s breadth apart, stacking 2 layers with waxed paper in between layers

(6) place tray on a flat surface in the freezer and allow to freeze solidly for about 3-4 hours

(7) remove from freezer and gently pry the patties off the waxed paper and place in Ziploc freezer bags (the quart size will hold about 16 or so of them). Seal up and replace bags in the freezer.

Below is a photo of them during the freezing process. I balance the cookie sheet on several items in the freezer so they’re almost level – and not touching the top rack, obviously. Can you tell my freezer if pretty darned full? I make a double batch of these each time (2 pounds each of turkey and pork) and they keep just fine for a couple of months in the freezer.

sausage_freezing

When you’re ready to have some, remove the number you want from the freezer bag and slowly (on a low setting) microwave/defrost them for about a minute until they’re defrosted. Do not “cook” them in the microwave – once you actually start to cook them in a frying pan, they’ll cook unevenly if they were partially cooked in the microwave and will tend to dry out.

The only advice I have – don’t over cook them – if you make these you’ll learn how quickly these cook and to remove them just when they’re done. They go from tender and juicy to dry and firm (and not very tasty) in a jiffy.

What’s GOOD: we like everything about this combination. We feel a little bit healthier because we’ve cut out half the pork, but with some in it, it still has all the pork flavor I’m looking for. I really like the subtle mixture of spices – be sure to sprinkle the red chili flakes all over the bowl – they’re potently hot – I speak from the voice of experience here.
What’s NOT: nothing, really. It’s a bit of a nuisance to make, but you’ll have enough to last awhile. Or make a double batch like I do.

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Pork & Turkey Breakfast Sausage

Recipe By: Adapted from my friend Sue, from a friend of hers
Serving Size: 30

1 pound lean ground turkey — (a mixture of light and dark meat)
1 pound ground pork — (not seasoned, just plain ground pork)
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon freshly ground black pepper
3/8 teaspoon dried marjoram
1/8 teaspoon red pepper flakes
1/8 teaspoon ground cloves — rounded

1. Place ground pork and turkey in a mixing bowl. As you add the seasonings, sprinkle them all over the meat, which makes it easier to distribute it when you mix it in.
2. As gently as possible mix in the herbs and form into individual patties (about 2 T each and use a cookie scoop if you have one) and place on a waxed-paper lined sheet pan. You can cook them at this point, but I freeze the whole batch. So, freeze them, then remove from waxed paper and store in a Ziploc freezer bag. To defrost, remove and use a low setting to defrost in microwave or place them in the refrigerator the night before you want to prepare them.
3. Fry the patties over low heat (they cook quickly and will dry out if cooked over high heat). When frying them, add just a little jot of canola oil to the pan if desired.
Per Serving: 62 Calories; 4g Fat (62.7% calories from fat); 6g Protein; trace Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 161mg Sodium.

Posted in Pork, on July 14th, 2013.

pork_tender_grape_chutney

A mustard and thyme rub on the pork gives it good flavor, and a short roast in the oven. But it’s the grape chutney – grape chutney, I ask? Really. Yes. Delicious. Easy.

It had been awhile since I’d been to a Phillis Carey cooking class (this was about a month ago) and after enjoying every single dish, once I got home I discovered that my friend Cherrie and I had already been to classes where she’d prepared 3 of the 5 things. First, it was the prosciutto and fresh mozzarella pizza topped with an arugula salad and pine nuts. It was fantastic! Then she made asparagus pesto on broiled lemon salmon. And lastly, Phillis, the queen of chicken breasts, made lemon-basil grilled chicken breasts with tomato, cucumber and basil beurre blanc. Cherrie and I do attend Phillis’ classes in more than one location, so perhaps that’s what we did – as Phillis tries not to repeat at any one class location. We’re going to need to read the menu synopsis more carefully for future classes!

But, she did make 2 things we’d not had before, this pork tenderloin and a lemon panna cotta which I’ll write up in a couple of days.

You might think chutney is a misnomer here, since most people only know quite sweet fruit-based chutneys. And this one has fruit, but no sugar at all. Yet chutney (a word derived from Sanskrit) refers to a family of condiments from South Asian cuisine that usually contain some mixture of spice(s), vegetable(s) and/or fruit(s). Chutneys may be either wet or dry, and can have a coarse to a fine texture (from Wikipedia). The first chutneys were from India (my first introduction to chutney was with a 21-boy curry and referred to Major Gray’s bottled chutney). From there I made my own a time or two, and prefer it to any prepared chutney.

So, THIS extremely simple chutney is just a combination of red and green seedless grapes, olive oil, red wine vinegar, some dried thyme, S&P. That’s it. That mixture is spread on a parchment-lined baking sheet and roasted for about 20 minutes – you want the grapes to shrivel, but not fall apart. You can also make these ahead.

The pork – easy – just rub with a mixture of Dijon, dried thyme and olive oil and roast for about 20-25 minutes. See, I told you it was easy.

What’s GOOD: the tender, juicy pork, and just one grape with each bite is just delicious. The grapes just barely pop in your mouth – not really – but just about. One pork tenderloin will usually feed 3 light eaters (the ones from Costco are quite large). If you happen to buy a lot of grapes, I’d suggest you make a double batch. For sure you’ll want more of the chutney – it would also be wonderful with fish or chicken.
What’s NOT: absolutely nothing at all.

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Pork Tenderloin with Roasted Grape Chutney

Recipe By: Phillis Carey cooking class, 2013
Serving Size: 6

CHUTNEY:
1 cup seedless grapes — red, halved
1 cup seedless grapes — green, halved
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
PORK:
3 pounds pork tenderloin — (2 tenderloins)
1/4 cup Dijon mustard
2 teaspoons dried thyme
2 tablespoons olive oil

1. CHUTNEY:Preheat oven to 425°. Stir together all ingredients and spread on a parchment-lined baking sheet (do not use Silpat for this). Roast for 20 minutes or until grapes begin to shrivel. Let cool for 30 minutes and store in refrigerator for up to 3 days. If desired.
2. PORK: Preheat oven to 425°. Use Convection Bake setting if you have it available. Trim pork of all fat and silverskin. Combine the mustard and thyme and spread all over the pork, then drizzle it with the olive oil. Set pork on a parchment-lined baking sheet (Silpat is fine for this part). Roast pork until it reaches an internal temp of 145-150°, about 20-25 minutes. Remove from oven and let rest for 10 minutes, loosely tented with foil, before slicing on the diagonal (across the grain) into 1/2 inch slices. Serve pork with grape chutney.
Per Serving: 375 Calories; 15g Fat (36.8% calories from fat); 49g Protein; 10g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol; 422mg Sodium.

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

pork_stew_calvados_cream

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

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

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

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

Don’t Have a Pressure Cooker?

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

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

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

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

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

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

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

Posted in Pork, on April 17th, 2013.

pork_tend_mush_bourbon_sauce

Need a new idea for pork tenderloin? That pork tenderloin that is such a lean piece of meat which doesn’t have all that much flavor to start or to end with, but is redeemed if it’s baked to a deep pink and served with a nice sauce?

What you’ll need to make this pork dish is a whole lotta mushrooms. About a pound, give or take. One of the really interesting things Phillis Carey did during the class where this was prepared, was show us 2 piles of mushrooms – one was shiitake and one button. They were approximately equal size – the piles – but one weighed half as much as the other. If you’ve ever picked up shiitakes and considered their weight, well, they’re quite light. Since they’re so darned expensive it’s really helpful that you use half as much weight of them as the button mushrooms. The shiitakes not only add flavor, but a very different texture to this sauce, so do seek them out.

The pork tenderloin must be trimmed well – of any visible fat. Well, not every speck, but at least remove as much as possible. And most often the tenderloins have a layer of silverskin on one side and end which should be removed. Not only is it tough and not really edible, but it’s presence means the pork won’t pick up any particular flavoring. Even though you may brown it, that caramelization (Maillard effect) won’t be effective if silverskin is in the way. So do take the time with a small and very sharp paring knife and cut away that silverskin.

SILVERSKIN TIP:

If you slide the knife point underneath an edge of the silverskin (near a rounded or pointed end), you can begin to grab the silverskin with your other hand and continue sliding the knife under, pulling and slicing, trying to stay as close to the surface as possible. You will remove some of the meat, but not much.

Once it’s trimmed and ready, put it on a parchment-lined baking sheet. Or use a Silpat if you have one. Once you put the tenderloin in the oven you’re about 25 minutes from being ready to slice and serve the meat, so have the sauce ingredients all prepped before you start. Don’t start cleaning mushrooms after you’ve put the meat in the oven, okay? And do have the rest of your dinner all ready to go – the pork will need to rest for a few minutes, but it will hold the heat and re-absorb all those good juices.

Meanwhile, whip up the sauce. Clean the mushrooms – I keep hearing some experts say that mushrooms don’t absorb much, if any, water if you wash them. Phillis absolutely says wipe them with a paper towel – her perspective is that all mushrooms we buy at grocery stores are raised in indoor beds anyway, so all we’re wiping off is the specialized (almost fake) soil. It’s not like dirt from your backyard. And she definitely feels that mushrooms absorb liquid because she watches how much longer it takes to cook out any fluid in them. So anyway, whichever way you clean them, slice them up. Melt butter, cook the mushrooms until all that liquid has evaporated, then add wine. Chicken broth is next, the little bit of cream (well, 1/2 cup!) and bourbon.

Bourbon – well – it has a kind of earthiness to the flavor – if you’re not a fan, use brandy instead. But this sauce was really nice with bourbon, I must say. Most of the liquor is added in during the cooking, but one more T. is added at the end to give a little jolt of extra flavor.

Once the pork is ready, slice on the diagonal – take a look at the grain of the pork – it sort of curves like wrapping around on the diagonal . . . you want to slice it across that grain if possible. Serve with the sauce.

What’s GOOD: how easy this meal is to put together – and it’s very worthy of a company dinner, but easy enough for a weeknight dinner too. Loved the sauce and the heft of it. Full of flavor.

What’s NOT: really nothing at all.

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Pork Tenderloin with Mushroom Bourbon Cream Sauce

Recipe By: Phillis Carey, cooking class 2013
Serving Size: 6

2 tablespoons olive oil
2 whole pork tenderloins Salt and pepper to taste
MUSHROOM BOURBON CREAM SAUCE:
2 tablespoons unsalted butter
1/4 pound shiitake mushrooms — sliced
1/4 pound button mushrooms — sliced
1/4 cup shallots — chopped
2 large garlic cloves — minced
1/2 cup dry white wine — or vermouth
1 cup chicken broth
1/2 cup heavy cream
1/4 cup bourbon — added in sauce at beginning
1 tablespoon bourbon — added in just before serving
Salt and pepper to taste
2 tablespoons flat leaf parsley — minced

1. Preheat oven to 425°. Trim pork tenderloins of all silverskin and fat and season with salt and pepper. Heat olive oil in a large skillet (do not use nonstick as you want to develop browned bits in the bottom of the pan which will help flavor the sauce) over medium high heat. Add pork and brown well on all sides, 6-8 minutes. Remove pork to a parchment-lined (or Silpat) caking sheet and roast in oven for 15-20 minutes, or until the internal temperature has reached between 140-150°. At 150° the meat will be slightly pink in the middle. At 140° it will be much pinker.
2. While pork is roasting, add butter to the pork-browning skillet and melt over medium heat. Add all mushrooms, shallots and garlic and saute until mushrooms are brown and liquid has cooked away, about 12 minutes. Add wine and boil until liquid is reduced almost to a glaze, about 4 minutes. Add chicken broth, cream and the larger quantity of bourbon and simmer sauce about 12 minutes or until it has thickened some.
3. Remove pork from oven, cover loosely with foil, and allow to stand for 5-10 minutes before slicing diagonally (across the grain) into 1/2 inch thick slices. Return mushroom sauce to a simmer, mix in parsley and small amount of bourbon. Season sauce with salt and pepper to taste. Spoon sauce over pork slices and serve immediately.
Per Serving: 349 Calories; 19g Fat (53.1% calories from fat); 20g Protein; 18g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 179mg Sodium.

Posted in Pork, on April 5th, 2013.

panko_crusted_pork_chops

Fried pork chops. Yes! They’re marinated in a buttermilk mixture, then dipped into panko crumbs, then fried ever-so-briefly in canola oil for 2-3 minutes per side and these are DONE!

I don’t fry meat very much. I don’t really fry chicken, although I did make that once and post about it here. I don’t fry fish at all. I don’t fry much of anything – sauté in a little oil, yes, but these are almost – but not quite – deep fried. What I had were thin-sliced pork chops, and didn’t really know what to do with them. Usually I have thick-sliced pork chops, but no, these were truly thin. I searched on the internet – I was sure I’d seen a recipe recently for thin pork chops, or watched some show about it, but couldn’t find a record of it. My online search for it didn’t result in much. Then I modified the search and found this recipe from The Hungry Mouse blog, which was just wonderful!

First the meat was trimmed of most visible fat – if you don’t, you’ll have all those edges with big bites of gloopy fat and that I didn’t want. The chops I had did have a thick edge of fat which I trimmed off almost completely. In a small plastic bag I combined an egg (I made half of the below recipe for 2 large, but thin pork chops), buttermilk, garlic powder, salt, black pepper. I did not have dried parsley, and fresh parsley would have burned, so I added in some dried sage instead. The meat was squished around with the marinade a bit and I let it sit for about 30 minutes or so.

Meanwhile, I’d prepared another plastic bag with nothing but 1/2 cup of panko crumbs in it. Once the rest of my dinner was ready – you DO want to have everything else ready before you start this because it comes together in a hurry – I heated canola oil (I didn’t have pure olive oil as recommended in the recipe) in a frying pan that was about 8 or 9 inches across. Big enough to hold the 2 pork chops with just a little bit of wiggle room. Just remember when you add oil to the pan, use less than you think, because the pork chops will displace the oil. The oil reached the top of the chops barely – not covered it – but just to the top edge, so I used too much.

Briefly drain – just by holding each chop out of the marinade – then one by one add them to the panko bag and hold the top tight while you toss the bag some. The panko will just perfectly cling to the egg-buttermilk marinade. As I finished that the chop went directly into the hot oil. The recipe said not to fry these unless the meat caused bubbling, so I did exactly as suggested – I dipped one edge of the chop into the oil – it bubbled nicely, so gently I slipped it into the oil. Then I repeated it for the second chop. I didn’t time it – 2-3 minutes per side is what it said. Very gently with Teflon-coated tongs I lifted up one corner of a chop to see if it was golden brown. Yup! Also very carefully, I lifted and turned each one. When you turn them over they’ll bubble up furiously, so it was time to turn down the heat. Way down, actually. I thought they were going to burn, but they didn’t. Another 2-3 minutes per side and they were done. I drained them very, very briefly on paper towels and served alongside some asparagus tossed with lemon juice and little butter, a green salad with veggies and a big honkin’ biscuit you read about a few days ago, Paradise Biscuits. Delish.

What’s GOOD: how quick they were to make. Nice flavoring, tender – amazing when you consider they only cooked 2-3 minutes per side. They might have been nice with some kind of sauce, but I didn’t have any, so they were served plain. If I’d had my druthers, I’d have served them with mashed potatoes and gravy, probably, but I almost never make that kind of meal!

What’s NOT: well, these probably aren’t all that healthy, but the experts say that if you do fry food, if the heat is kept consistently at a fairly high temp (over 375°) the meat and coating will absorb barely any of the oil. With the panko, I suppose it did take some, but believe it or not, these were not greasy.

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Panko-Crusted Thin-Cut Pork Chops

Recipe: Adapted slightly from The Hungry Mouse blog, 2008
Serving Size: 6

2 pounds bone-in pork center rib chop
2 extra large eggs
1/4 cup buttermilk
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon dried sage — crumbled
1 1/2 cups panko pure olive oil or canola oil
kosher salt for sprinkling

1. Use a half gallon ziploc bag for the marinade. If not, use large, shallow bowls for the egg and panko instead.
2. Line a sheet pan with waxed paper or aluminum foil and set aside.
3. Trim pork chops of visible fat, then place them in the ziploc plastic bag.
4. Whisk the eggs and buttermilk together then add garlic powder, salt, pepper and sage. Stir to combine. Pour this mixture into the plastic bag with the pork chops. Seal bag and smush it so all the surfaces are well covered. Set aside for about 30 minutes (refrigerate if preferred).
5. Place panko crumbs in another plastic bag. Lightly drain pork chops and one at a time drop them into the panko crumb bag, tossing so all surfaces are well covered. Place them on a waxed paper or foil covered sheet pan.
6. Use a large frying pan over medium-high heat and add about 1/4 inch canola oil (or pure olive oil). Wait until it’s heated up. Dip one end of a pork chop into the oil – if it doesn’t bubble immediately, the oil isn’t hot enough. Fry pork chops on one side for 2-3 minutes.
7. Meanwhile, remove the foil or waxed paper lining the sheet pan and replace with fresh.
8. Carefully lift an edge of the pork chops – if they’re golden brown, very gently and carefully turn them over and continue browning, and you may need to reduce the heat to medium so they don’t burn. Sprinkle the tops with a little kosher salt if desired. Fry for 2-3 minutes per side until chops are equally browned on that side. Remove to the baking sheet and keep in a low temp oven while you continue frying other chops, if needed.
Per Serving: 294 Calories; 16g Fat (49.1% calories from fat); 24g Protein; 12g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 275mg Sodium.

Posted in Pork, on March 4th, 2013.

slow_cooker_pork_sirloin

That’s the pork sirloin roast resting in my slow cooker. I hadn’t yet added the bed of beef broth and balsamic vinegar. Until recently I’d never even prepared a pork sirloin roast, but they’re available for a very reasonable price at Costco. One of these little puppies would serve a nice dinner for 4 or maybe 5.

When I opened my freezer door the other day, one of these roasts that I’d vacuum sealed just about fell off the shelf (uhm, can you tell my freezer is full?). I managed to grab it before it dented my hard wood floor! Fortunately, I’d recently read Kalyn Denny’s blog, Kalyn’s Kitchen for just this very roast (hers said sirloin tip – mine was just sirloin) done in the slow cooker. Perfect!

Her recipe is the epitome of easy. That’s what slow cookers are for, right? The pork is seasoned well, browned well, placed in the slow cooker and then you add beef broth and inexpensive balsamic vinegar. My slight changes included using a different herb and salt mixture. I added fresh rosemary sprigs, and lastly, later on, you add a bunch of thick-sliced onions to the slow cooker during the last 60-90 minutes. Kalyn had used red onions. I had sweet onions that needed to be used.

pork_sirloin_sweet_onions

There’s the finished product. There is more pork underneath all those onions, and the brothy sauce is also moving around on the plate. It’s not a thickened gravy – just the broth, balsamic, the herbs and spices and whatever good pork flavor was picked up during the slow cooking. I garnished it with flat-leaf parsley and some fresh green onions.

The roast fell apart as soon as we started to slice it. No slicing here, just pull off some pieces and serve it with the tender and very tasty onions and a small ladle of the balsamic broth.

What’s GOOD: it’s all delicious. The onions are great – sweet, juicy. The pork is fork tender. Be careful not to over cook it or it will become dry. It depends on the size of the roast. If the roast is done, remove it and then finish cooking the onions until they’re totally limp and ready to eat. It’s such a simple recipe, too.
What’s NOT: nothing at all. A great recipe for a healthy and easy dinner.

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Slow Cooker Pork Sirloin Roast with Balsamic Vinegar, Rosemary, and Sweet Onions

Recipe By: Adapted slightly from Kalyn’s Kitchen 2/2013
Serving Size: 6

1 1/2 pounds pork sirloin roast
2 teaspoons citrus salt blend with herbs — or your choice of mixed herbs
1/2 teaspoon smoky ground pepper — (this is a Schilliing product)
1 tablespoon olive oil
1 cup beef stock
2 4-inch sprigs of rosemary
1/4 cup balsamic vinegar — (not necessary to use the good stuff)
1 large sweet onion — cut into thick slices and separated into rings

Note: If you’re an onion fan, use 2 onions.
1. Trim visible fat from the roast – there won’t be much. Rub the meat all over with the herb/spice/salt mix. Heat the oil in a large frying pan over medium-high heat and brown the pork roast well on all sides. (This will take 8-10 minutes; don’t rush the browning step.) Put the browned roast in the slow cooker.
2. Add the beef stock to the frying pan, turn the heat to high, and simmer until the stock is reduced by half, scraping any browned bits from the bottom. When it’s reduced to 1/2 cup, strain the mixture, put it back in the frying pan, add the balsamic vinegar and cook about 5 minutes more. Pour the liquid over the meat and cook on high for about 2 hours (or on low for 4-5 hours.)
3. When the meat has cooked on high for about 2 hours (or on low for 4-5 hours), peel the onion, cut into thick slices, and separate into rings. You can either remove the roast and put the onions in the bottom (for more well-done and more vinegar-flavored onions or turn the meat over and pile the onions around it (for less well done and less vinegar-flavored onions.)
4. Turn slow cooker to high if you had been cooking on low and cook with the onions added for about 60-90 minutes more. Taste the sauce and see if you’d like it a little more concentrated, and if so, remove the meat, pour the sauce into a pan, and simmer for about 20 minutes on medium-high heat (or until it is as concentrated as you’d like it.) I turned off the slow cooker but put the roast back inside it to stay warm while I reduced the liquid.
5. Slice roast across the grain into slices about 3/4 inch thick, arrange on a plate with the onions, and serve with the sauce poured over or in a bowl on the side.
Per Serving: 233 Calories; 11g Fat (44.5% calories from fat); 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 494mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Posted in Pork, on February 14th, 2013.

pork_tenderloin_walnut_parm_crust

Pork tenderloin can make a really nice company meal, if you’re willing to fancy-it-up a little by butterflying it and adding a tasty filling, and then making a quick red wine pan sauce to drizzle on top. Most of the work can be done hours ahead and just finish at the last minute.

I read the other day that the price of pork is going to go up – if it hasn’t already. Food in general, it seems to me, has gone up a whole lot more than than the inflation rate. Have you noticed that? Pork has been one of the best bargains in the meat world for a long time. Anyway, I buy those nice, big pork tenderloins at Costco. I bake one right away, then seal up the others in FoodSaver bags to freeze and defrost whenever I have the need. I’ve found that, especially if you stuff a tenderloin, these from Costco will feed at least 3 people, maybe even 4, as long as you don’t have a high school linebacker at the dinner table! And providing you have other dishes to round out the plate – like a carb and ample vegetables.

This recipe, adapted by Tarla Fallgatter at a recent class, came from a Food & Wine article way back in 2001. Tarla used a pork tenderloin instead of a roast. Whenever I go to a cooking class I assume that many of the instructors use or revise some older recipes, so I search online to find them – that way I don’t have to type the recipe from scratch into my recipe software.

Butterflying a pork tenderloin is perhaps a little tricky. However, you’re in luck, there’s a video on vimeo showing you exactly how to do it. Cutting the second side (latter part of the video) shows it better than the first half. Technically you cut open the tenderloin like a book, then you open each side further like a fold-out in a magazine. It’s really easy and once you’ve done it once you’ll have no difficulty repeating it. One of the nice things about this stuffed roast is that you can do most of the work ahead of time – even the day before.

pork_roast_tiesThe stuffing and crust are composed of onion cooked in butter, walnuts, panko crumbs, parsley, fresh sage and freshly grated Parmigiano cheese. Part of that filling is set aside and is used as a crust after the tenderloin is roasted. The filling is spread throughout the butterflied meat, rolled up carefully, then tied in multiple places to keep it intact through pan-browning it. Into a roasting pan it goes with a little bit of water (to keep it from drying out), then it’s covered (with foil if that’s what’s available rather than a lid) and baked for 20 minutes. Then it’s removed to yet another pan. Stay with me here . . . The pan sauce is made on the stovetop IN the roasting pan you baked the meat in). The roast has its strings removed at this point, then is topped with that saved filling (that now becomes a top crust) you set aside earlier, then it’s broiled briefly just to give that crusty topping a golden brown glow.

Meanwhile, you’ve made the red wine sauce – it’s quite simple – red wine, reduced down, chicken broth also reduced, then it’s thickened with a cornstarch slurry, seasoned, buttered and it’s done. Carve the meat and serve! Now, as for the make-ahead part . . . you can stuff it and tie it ahead – hours before or even the day before. Have all of the other ingredients measured and ready. Just before serving you’ll need to pan-brown the meat, bake it, then make the sauce. Not exactly quick, but not difficult. If one of your guests will help, have them make the pan sauce while you finish up the rest of dinner and broil the meat.

What’s good: lovely presentation, and the meat is just pink-tender. The easy pan sauce adds a nice touch for a company meal.
What’s not: nothing, really. It’s a bit of work, but you’ll master it, then you can make it again!

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Stuffed Pork Tenderloin with a Walnut-Parmesan Crust

Recipe By: Originally from Food and Wine, 2001, adapted by Tarla Fallgatter, Feb. 2013
Serving Size: 6

3/4 cup walnut halves — about 3 ounces
2 tablespoons unsalted butter
1 medium onion — minced
1/4 cup Panko bread crumbs
2 tablespoons Italian parsley — finely chopped
2 teaspoons sage — finely chopped
1/4 cup Parmesan cheese — freshly grated
Salt and freshly ground pepper
1 1/2 pounds pork tenderloin — butterflied
1 tablespoon extra-virgin olive oil
1/4 cup water
RED WINE SAUCE:
1/4 cup dry red wine
1/2 cup low-sodium chicken broth
1 teaspoon cornstarch
2 teaspoons water

1. Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for about 7-9 minutes, or until golden. Let cool, then coarsely chop the nuts. Leave the oven on.
2. Melt the butter in a medium skillet. Add the onion and cook over moderately high heat until softened and lightly browned, about 5 minutes. Add the ground walnuts, bread crumbs, parsley and sage and let cool. Stir in the Parmesan and season with salt and pepper.
3. Butterfly the pork tenderloin – slice it deeply (but not clear through) down the length. Once you spread that open, cut another butterfly slice through each side which will allow you to spread it open further. Season with salt and pepper. Spread half of the walnut mixture on the pork, then roll up the roast and tie it at 1-inch intervals with cotton string.
4. In a sturdy roasting pan, heat the olive oil until shimmering. Season the roast with salt and pepper and cook over moderately high heat until browned all over, 5-6 minutes. Add water to the pan and cover loosely with foil. Roast the pork about 20 minutes until meat is done. Transfer the pork to a baking sheet.
5. Preheat the broiler. Discard the strings from the pork. Gently press the remaining ground walnut mixture onto the top of the pork and broil 10 inches from the heat for about 5 minutes, or until the nut crust is golden and crisp. Remove from broiler, cover loosely with foil and allow pork to stand while you make the sauce.
6. Set the roasting pan over high heat. Add the red wine and boil until reduced by half, scraping up any browned bits from the bottom of the pan. Add the chicken stock and any reserved pan juices and boil until reduced by one-third. Whisk the cornstarch into an equal quantity of water, then whisk the slurry into the sauce in the roasting pan and bring to a boil. Cook until the sauce is slightly thickened. Strain the sauce into a gravy boat and season with salt and pepper.
7. Carve the pork into thick slices and serve with the sauce.
8. Make Ahead: The pork can be prepared through Step 3 and refrigerated overnight.
Per Serving: 236 Calories; 12g Fat (45.3% calories from fat); 27g Protein; 4g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 138mg Sodium.

Posted in Pork, on February 6th, 2013.

roast_pork_loin_adobo_blackbeans_rice

Who knew a pork roast could taste so moist and flavorful, and that black beans and rice cooked underneath the pork could absorb so much flavor from the meat drippings?

My friend Cherrie gave me a cookbook called Perfect One-Dish Dinners: All You Need for Easy Get-Togethers. I hadn’t cooked anything from it, although I’d read through it and knew I wanted to. The cookbook assumes that you want to entertain occasionally, but you want to cook everything in one pot (for ease), but also have it be nice enough for guests – and tasty enough to wow them a little.

We were having Cherrie and Bud over for dinner, so it was a perfect opportunity to try something from this cookbook. I told my DH about 2 recipes – a stuffed chicken breast and a stuffed pork loin and gave him the choice. He chose the pork. He went off shopping for me (bless his heart – he loves to go grocery shopping!).

It’s kind of a long story, but my DH could not find the long, long package of boneless pork loin at Costco. He phoned me in distress – what should he do? I finally told him to buy a sirloin package he’d found instead. But truthfully, I’d never fixed a sirloin pork roast before, so didn’t know how I was going to adapt the recipe. As it turned out, it wasn’t a problem. We found an illustration of a pig (butchered), and I ended up following the directions just as if it was a boneless pork loin and it cooked the same. But instead of a longer roast in one piece, I actually cooked 2 of the sirloin roasts (way too much for 4 people – the Costco package contains 4 chubs of sirloin roast and I’d say each one easily serves 4 people).

pork roast adobo

First I made up the adobo-chorizo stuffing. I used the dry Spanish chorizo – the recipe doesn’t specify, but just called for fully-cooked chorizo. Anyway, that was cut up into chunks (after peeling off the skin). It gets whizzed up in the food processor with fresh cilantro, some garlic you’ve cooked in olive oil, some chipotle chiles in adobo, dry bread crumbs and ground cumin. I cut deep slits in the pork roast and gently opened it up to push in the stuffing.

My DH helped me tie up the roasts – you don’t want the filling to leak out. It’s a dry kind of filling, so it really shouldn’t leak, exactly.

Then you mix up some spices – also adobo style – cumin, salt, pepper, paprika, brown sugar – and gently roll the roast in those seasonings. Including the ends, which often get overlooked.  They were now ready for baking.

In the bottom photo you can see the roast is sitting on a rack and it’s in a roasting pan (mine is nonstick). It went into a 250° oven for about 1 1/2 hours – until the meat had reached about 125° (not cooked sufficiently yet). Then, you remove the meat and the rack and set it aside momentarily. Tick the oven up to 400°. Everything was all ready to go – I’d pressure cooked some black beans (11 minutes after a 1-hour water soak), measured long grain rice and opened a can of diced tomatoes. And measured out chicken broth. All that was dumped into the bottom of the pan and stirred around. There were a few – really very few drips on the pan bottom – just enough to give some flavorful Chorizo and cumin flavoring to the rice. The roast went back in with the rack, which sat just above the beans and rice below. Back into the oven it went, and the rice was done in exactly 20 minutes, just as the recipe indicated.

The pan was removed from the oven, the roast set aside for a few minutes to rest, and I covered the beans and rice with foil so it wouldn’t get cold. Meanwhile I mixed up the salad and got everything all ready. The meat was sliced and I quickly poured the beans and rice down both sides and served it. I sprinkled on some cilantro, but forgot the green onions! I didn’t make anything other than the salad.

What’s good: that it cooked all in one pan. I won’t exactly call this a cinchy, easy dish, but it’s not all that difficult, either. Much of it could be done ahead of time. The pork roast bakes untended for 90 minutes or so, and then another 20 minutes once you add the beans and rice. So the labor part can all be done at the beginning, or earlier in the day, or even the day before. It makes a lovely presentation – especially on a bright contrasting platter. And the flavor was wonderful. I’d definitely make this again and especially for guests. Next time I would probably make some kind of colorful veggie (broccoli? asparagus? red bell peppers?), although it really doesn’t need it. We just like veggies and prefer them to carbs. But oh, these carbs were delish and especially good along side the slices of pork. And even though this recipe is long and has a rather long list of directions, it’s not hard.
What’s not: absolutely nothing at all.

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Roast Chorizo-Stuffed Adobo Pork Loin With Black Beans And Rice

Recipe By: Adapted from Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson.
Serving Size: 16
NOTES: If you can’t find a whole pork loin, you can use the chubby sirloin roasts; you’ll just need to cut a big pocket in each one to insert the chorizo filling. The cooking time is about the same.

16 large garlic cloves — peeled
6 tablespoons olive oil — divided
3/4 pound Spanish chorizo, dry — fully cooked, peeled, cut into large chunks
1 cup fresh cilantro leaves — plus 1 cup chopped
2 tablespoons chipotle chile canned in adobo — or more if you like heat
3/4 cup dry bread crumbs — plain, not flavored
3 tablespoons ground cumin — divided
1 1/2 tablespoons kosher salt — plus 2 teaspoons, divided
1 tablespoon freshly ground black pepper — plus 1 1/2 teaspoons, divided
2 tablespoons paprika
2 tablespoons light brown sugar — packed
6 pounds boneless pork top loin — (see Notes)
4 pounds canned black beans — (15 to 16 ounces each) drained
1 quart low-sodium chicken broth
2 cups long-grain rice
14 1/2 ounces diced tomatoes — undrained
1 bunch scallions — thinly sliced (about 1 cup)

1. Heat garlic cloves and 3 tablespoons oil in a small skillet over medium heat. Once garlic starts to sizzle, reduce heat to low and continue to cook, turning cloves once or twice, until soft and golden, 5 to 7 minutes.
2. Meanwhile, place chorizo, 1 cup whole cilantro leaves, chipotles, bread crumbs, and 1 tablespoon cumin in a food processor bowl. Add garlic and its oil and process until ingredients are finely ground; set aside.
3. Mix remaining 2 tablespoons cumin with 2 tablespoons salt, 1 tablespoon pepper, paprika, and brown sugar in a small bowl.
4. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Lay pork loin on a sheet of plastic wrap, fat side down. Slit pork loin lengthwise down center almost — but not quite — all the way through to form a long pocket. Brush cavity with 1 tablespoon oil and sprinkle with remaining 2 teaspoons salt and remaining 1 1/2 teaspoons pepper.
5. Line cavity with sausage mixture. Tie roast crosswise with butcher’s twine at 1 1/2-inch intervals, alternating between one end and the other so stuffing remains even.
6. Brush roast with remaining 2 tablespoons oil and sprinkle all over with cumin-paprika mixture.
7. Place roast on a wire rack set over a large heavy roasting pan and roast until a meat thermometer stuck into center registers 125 to 130 degrees, about 1 1/2 hours. Increase oven temperature to 400 degrees. Remove rack with pork from pan and add beans, broth, rice, and tomatoes.
8. Stir and return rack with roast to pan and return pan to oven. Continue to roast until a meat thermometer stuck into center of pork registers 155 to 160 degrees, about 20 minutes longer.
9. Transfer to a carving board and let rest, uncovered, for 15 to 20 minutes. Meanwhile, stir scallions and remaining 1 cup chopped cilantro into beans and rice; taste for seasoning (will probably need salt) cover and keep warm. Just before serving, cut roast into 1/2-inch-thick slices, place on individual dinner plates and spoon some rice and beans alongside. Or, place slices in the center of a long platter and pour beans and rice along each side. Sprinkle with additional cilantro.
Per Serving: 467 Calories; 15g Fat (28.2% calories from fat); 42g Protein; 42g Carbohydrate; 7g Dietary Fiber; 75mg Cholesterol; 1007mg Sodium.

Posted in Pork, Soups, on February 2nd, 2013.

malaysian_inspired_pork_stew

When I ponder something new to fix for dinner, I can’t say that I ever think about choosing Malaysian food! I don’t know that I’ve ever had Malaysian food, for that matter, until now!

I’d defrosted some pork – one of the few remaining packages from the 4-H Berkshire pig we bought over a year ago. I still have some bacon and ham and that’s about it. Even though the package said it was country ribs, it was a very small package, so I decided to spread out the pork wealth by making something like stew. As is my usual method, I went to Eat Your Books, where I have listed nearly all of my cookbooks. I put in “pork stew” and within seconds I had a list of the dozens and dozens of recipes contained in my own cookbooks. Well no, it doesn’t really have the recipes, it just has the title and the list of ingredients (by name, not quantity), which makes it quite simple to deduce if I have the ingredients on hand. In this particular recipe, yes, I had the pork, coconut milk, onions, white wine, ginger, tomatoes, fresh mint and cilantro. I didn’t have fresh basil, but I overlooked that one.

I just love that website – it makes finding a recipe so simple. Once I chose this recipe, I glanced at what cookbook – how funny – it’s from my mostly new-favorite book – The Essential New York Times Cookbook: Classic Recipes for a New Century. And better yet, once I pulled out the book itself, I found that I had already flagged the recipe – but just hadn’t gotten around to making it! All serendipity – it was meant to be!

The cookbook version suggests Boston butt or pork shoulder. I assumed the cooking time wouldn’t be much different for the country ribs. It also has you make it all on the stovetop, whereas I had decided to use the pressure cooker, which worked like a charm. The preparation is the same – it’s just the difference of the cooking time (10 minutes by pressure cooker, and about 60-90 minutes on the stovetop).

The pork stew chunks are dredged in a spicy mixture of curry powder, cumin and paprika. I had a hot curry powder, so I didn’t add cayenne as listed in the recipe. (Although, I couldn’t really discern any heat in the finished dish, so it was more mild than anticipated.) They were browned well in oil, removed, then I sautéed the onions (it called for red, I only had a yellow one). Then you add in all the other ingredients, including garlic and simmer. That’s when I put on the lid and pressure cooked it for 9 minutes.  I had a bit of coconut milk left over (I made half of the recipe you see below) so I just added it in at the last, along with the fresh green beans. I simmered them just until they were barely cooked through. Because we limit white carbs, I only used about 2-3 T. of cooked rice in each bowl, ladled the soup around the outer rim (so we could see the rice), then sprinkled on the garnishes. The lime juice adds a really important taste element – be sure to add that part. I liked the flavor combination from the spices (paprika, cumin and curry). The garnish is a combo of fresh mint, fresh cilantro, basil (if you have it, I didn’t), peanuts (I didn’t have peanuts, but I did have sliced almonds so I chopped those up) and lime juice. That garnish adds a wonderful touch to the taste.

What’s good: just the overall flavor of the gravy or soup part – it’s loaded with taste. The pork was nicely cooked, although not overly so. It might have been able to take another minute or two in the pressure cooker. I’m sure this could be made the day ahead, even. Just make the garnishes at the last minute. And the left overs – they were wonderful.
What’s not: nothing, really.

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Malaysian-Inspired Pork Stew with Traditional Garnishes

Recipe By: Adapted a little from The Essential New York Times Cookbook (Hesser), but it’s originally from Chris Schlesinger and John Willoughby
Serving Size: 6
NOTES: The original recipe called for pork shoulder or Boston butt. I used country style ribs because that’s what I had on hand. The green beans are my addition, although they were suggested as an accompaniment to the meal, so I decided to just add them into the stew itself. I served this with rice (but a very small amount). I served it more as a soup than a plated main dish. It’s certainly up to you. I liked the gravy – it was slightly thickened – if you want it more thick, simmer the mixture longer before adding in the green beans.

2 tablespoons curry powder [I used a medium-heat version]
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon cayenne pepper — or to taste [I omitted because the curry powder had heat]
2 pounds pork country-style ribs — boneless, cut into 1-inch cubes, trimmed of excess fat [or pork shoulder]
Salt and freshly ground black pepper
5 tablespoon olive oil
2 whole red onions — thinly sliced [I used yellow]
3 tablespoons minced fresh ginger
3 tablespoons minced garlic
3 plum tomatoes — cored and cut into small dice
1/4 cup soy sauce
1 1/4 cups light coconut milk — [original used full-fat coconut milk]
1 cup dry white wine
2 cups green beans — chopped in 1-inch pieces [optional]
GARNISHES:
1/4 cup basil — roughly chopped
1/4 cup cilantro — chopped
1/4 cup fresh mint — minced
1/3 cup peanuts — roasted, chopped
2 tablespoons fresh lime juice
Dashes of Tabasco sauce to taste
Cooked rice to accompany the stew

1. Combine the curry powder, cumin, paprika, and cayenne in a large bowl. Dry the pork cubes with paper towels, sprinkle with salt and pepper, and toss with the spice mix to coat.
2. Heat 3 tablespoons oil in a 5-inch-deep Dutch oven or other heavy pot over medium-high heat until hot but not smoking. Add the pork and brown well on all sides, about 10 minutes. Transfer to a platter, and discard the oil in the pot.
3. Add the remaining 2 tablespoons oil to the pot and heat over medium-high heat. Add the onions and sauté, until golden brown, 11 to 13 minutes. When you’re browning the pork and onions, make sure you scrape up the pan drippings so they don’t burn. Add the ginger, garlic and tomatoes and sauté for 2 minutes more. Return the meat to the pot, add the soy sauce, coconut milk, and wine, and bring to a simmer. Skim any film off the surface, then cover, reduce the heat to low, and cook gently until the meat is very tender, 1 to 1-1/2 hours. [I used a pressure cooker for 9 minutes.] Taste for seasonings, then add green beans and simmer on the stove top for 3-6 minutes until the green beans are JUST cooked through.
4. Combine the basil, mint, cilantro, peanuts, lime, Tabasco (if desired), and brown sugar in a small bowl and mix well. Place a generous helping of stew in each bowl, top with a couple tablespoons of garnish, and serve accompanied by rice. Alternately you can scoop rice into the center of a soup bowl, then gently spoon the stew around the mound and garnish it all.
Per Serving: 536 Calories; 38g Fat (65.4% calories from fat); 24g Protein; 21g Carbohydrate; 6g Dietary Fiber; 71mg Cholesterol; 779mg Sodium.

Posted in Pork, on October 3rd, 2012.

onion_smothered_pork_chops

A real down-home meal with blade cut, bone in pork chops and a lot of onions, with a very tasty beef broth based sauce to smother them with.

Ever since we got back from our driving trip last week, I’ve been kind of distracted with catching up on things. My car (my NEW 1-year old used car) has had some engine trouble and is in the shop for the 2nd time since our return, and we’ve had numerous other house-related difficulties (the wine cellar A/C quit working, our drains are plugged up as I write this – no flushing, no washing dishes, nuthin’ through the pipes or it’s pumping out onto the street below us), so meals have been a bit makeshift. So when I stood at the freezer, peering in at the assortment there, I thought about what we’ve had lately . . . burgers for one. Our oldest grandson is inordinately fond of burgers and I have to bribe him to get him to drive 30 minutes to visit, so I made sliders using the French Hamburgers recipe, just did small ones without the sauce and with Trader Joe’s slider buns. And with my favorite new Tomato Jam to scoop on them. I used the leftover burgers in a couple of ways (plain with more tomato jam and then chopped up in a Caesar salad). Anyway, we’ve also had chicken. And one all-veggie dinner. So, back to me standing in front of the freezer, and I pulled out a package of pork chops. They’re from the 4-H farm pig we got a year ago, and I’m winding down on what’s left, but there was this one package of blade chops – it was just what I needed for this recipe.

Since our return I’m also trying to catch up on all the shows that recorded on my Tivo – to make room for all the new shows that are starting up again for fall. So I watched a recent Cook’s Country TV show about smothered pork chops. Sounds like something my mother would have made – she loved Swiss steak (beef) and pot roasts with gravy (beef).

There was nothing difficult about making these – you just have to plan ahead and know that the chops need to bake for 90 minutes before you can eat them! The thin (no thicker than 1/2 inch) chops are seasoned (paprika, cayenne, salt, pepper, onion powder), browned, then set aside. The onions are cooked in some butter, thyme, garlic and bay leaf added, then all is assembled, covered and baked for 90 minutes at 300°. Now here’s the next step – you must remove all the onions and chops (set aside covered in foil so it stays warm), strain the beef broth sauce and remove as much of the fat as you can with a spoon on the surface (otherwise it’s way too greasy), then thicken the sauce with cornstarch. Everything is added back in, rewarmed and you’re ready to serve.

What I liked: the good, old-fashioned flavor; good onion and beefy flavor to the sauce; it was also relatively easy to make.

What I didn’t like: nothing at all. Maybe not a blue-ribbon recipe, but it was good.

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Onion Smothered Pork Chops

Recipe By: Cook’s Country TV
Serving Size: 4
NOTES: Don’t use chops thicker than 1/2 inch – you would need to increase the 90-minute baking time.

1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper
1/4 teaspoon cayenne pepper
4 pork chops, blade cut, bone in — about 1/2 inch thick
1 1/2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 onions — halved and sliced 1/4 inch thick
2 garlic cloves — minced
1/4 teaspoon dried thyme
1 3/4 cup beef broth — plus 1 tablespoon, or chicken broth
1 bay leaf
1 teaspoon cornstarch
1 teaspoon cider vinegar

1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine onion powder, paprika, ½ teaspoon salt, ½ teaspoon pepper, and cayenne in small bowl. Pat chops dry with paper towels and rub with spice mixture.
2. Heat oil in large skillet over medium-high heat until just smoking. Brown chops, 3 to 4 minutes per side, and transfer to plate. Melt butter in now-empty skillet over medium heat. Cook onions until browned, 8 to 10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in ¾ cup broth and bay leaf, scraping up any browned bits, and bring to boil. Return chops and any accumulated juices to pan, cover, and transfer to oven. Cook until chops are completely tender, about 1½ hours.
3. Transfer chops to platter and tent with foil. Discard bay leaf. Strain contents of skillet through fine mesh strainer into large liquid measuring cup; reserve onions. Let liquid settle, then skim fat. Return 1½ cups defatted pan juices to now-empty skillet and bring to boil. Reduce heat to medium and simmer until sauce is reduced to 1 cup, about 5 minutes.
4. Whisk remaining broth and cornstarch in bowl until no lumps remain. Whisk cornstarch mixture into sauce and simmer until thickened, 1 to 2 minutes. Stir in reserved onions and vinegar. Season with salt and pepper. Serve.
Per Serving: 425 Calories; 35g Fat (73.9% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 302mg Sodium.

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