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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. 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):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

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

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Posted in Pork, Veggies/sides, on March 17th, 2011.

pork_tenderloin_blackberry_sauce_polenta

Wouldn’t you just like to sink your fork into that mound of creamy polenta, with just a bit of pork tenderloin and that sauce? This dish was not only delicious, but a perfectly beautiful entrée. My friend Cherrie and I decided to cook the entire menu of dishes from Phillis Carey’s recent cooking class. So good. I still have leftovers of the meat and sauce. Just enough for one more dinner, I think. The polenta is long gone, however.

The silverskin on the pork needs to be removed (so the herb rub will penetrate), but other than chopping up the herbs and patting them on the meat, there’s not much to the meat prep. It’s browned briefly and oven roasted for about 20 minutes.

The sauce calls for either fresh (what I used) or frozen blackberries mixed in equal quantity with Zinfandel wine (my DH’s favorite) and cooked down by half, then strained of all the seeds. It has some sugar added too, and at the end you can thicken it slightly, then add in a bit of chilled butter. You can make it ahead of time except for adding the butter.

As for the polenta – it could hardly be an easier side to make – this one though is creamy, not the firm type you chill and cut in squares to fry. This is made at the last minute with a mixture of milk and chicken broth, and some Boursin cheese (do not substitute any other brand). A bit is scooped onto the plate and I like to nap the pork tenderloin slices slightly overlapping and slightly on the polenta, then the hot blackberry sauce is drizzled on top.

printer-friendly PDF – the pork tenderloin and sauce

printer-friendly PDF – the boursin polenta

Rosemary Rubbed Pork Tenderloin with Blackberry Wine Sauce

Recipe By: Adapted slightly from a Phillis Carey cooking class, Feb. 2011
Serving Size: 6

2 pounds pork tenderloin — (two whole tenderloins)
3 cloves garlic — minced
4 tablespoons fresh rosemary — (you can use less)
1/4 cup olive oil
Salt and pepper to taste
Rosemary sprigs for garnish
BLACKBERRY SAUCE:
2 cups frozen blackberries — or fresh ones
2 cups Zinfandel wine — from California, preferably
1/4 cup sugar
1/4 cup unsalted butter — cut into 4 pieces, chilled
1 tablespoon cornstarch — or 1 T. King Arthur Flour’s Signature Secrets Culinary Thickener

1. Trim pork of nearly all the fat and silverskin. Combine in a bowl the garlic, rosemary and olive oil, and rub all over the pork and allow to stand for 30 minutes. You can make this ahead and refrigerate for several hours. Allow to sit out at room temp for about 30 minutes before proceeding. Season the meat to taste with salt and pepper.
2. Preheat oven to 400. Heat a large skilled over medium high heat and add the pork. Brown well on all sides, about 6-8 minutes total. Transfer the meat to a parchment-lined rimmed baking sheet and roast the pork for 20-30 minutes, or until the internal temperature reaches 155. Remove, tent lightly with foil and allow to sit for about 8 minutes before slicing on the diagonal in 1/2 inch slices.
3. SAUCE: Place frozen berries, wine and sugar in a medium saucepan and bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until the mixture is reduced by half. If you’re using cornstarch to thicken this, dissolve it in about 2 T. water, then add to the saucepan. Use a whisk, if necessary to remove any lumps. If you’re using the Signature Secrets, it can be added directly to the hot sauce. Heat mixture until it returns to a boil, then reduce heat to a VERY low simmer and add the butter, one piece at a time, gently swirling each piece until it melts. When the last piece is melted, it’s ready to serve. Do not boil or the sauce will separate.
Per Serving: 459 Calories; 22g Fat (48.8% calories from fat); 33g Protein; 19g Carbohydrate; 3g Dietary Fiber; 119mg Cholesterol; 128mg Sodium.

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Boursin Polenta

Recipe By: Phillis Carey cooking class, Feb. 2011
Serving Size: 6

1 1/2 cups milk — low fat is fine
1 1/2 cups chicken broth
1 tablespoon unsalted butter
Salt and pepper to taste
3/4 cup yellow cornmeal — use fine grind
5 ounces Boursin cheese — garlic & herb type

1. In a medium saucepan bring the milk, chicken broth and butter to a gentle boil, seasoning it with salt and pepper.
2. Slowly whisk in the fine cornmeal. If you do it too fast it will lump.
3. Lower heat to a simmer and cook until it’s thick and smooth and cornmeal is tender (taste it to make sure), about 5-7 minutes, stirring often.
4. Remove from heat and add in the Boursin cheese. Serve immediately.
Per Serving: 222 Calories; 15g Fat (58.7% calories from fat); 6g Protein; 17g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 379mg Sodium.

A year ago: The Science of Taste
Two years ago: Pear Clafoutis (easy)
Three years ago: Mace Cake

Posted in Chicken, Pork, on February 9th, 2011.

easy_cassoulet

Well, now. Let me just say, right here at the beginning, that this dish is just off-the-charts delicious. It may not look like that much in the photo – I mean, it is a casserole. But oh, the flavors in this! And although it’s called an easy cassoulet, it’s not something you can throw together in 30 minutes. Nope. Probably takes about 1 1/2 hours or so to do it all.

In case you aren’t familiar with cassoulet (pronounced cass-eau-lay in French), let me just enlighten you. It means a slow-cooked bean stew or casserole. Typically a cassoulet contains some pork, some sausage and some duck. This version contains pork (chops), smoked sausage (kielbasa chunks) and some chicken thighs. And canned beans, to make it as easy as possible. It has some other things, minor stars, to be sure, to add character and flavor or texture. I think I could eat this dish at least once a week – and likely in Southern France, many families do, with some leftovers from the last dish incorporated into the new dish, to keep the flavors moving onward.

The below photo shows the cassoulet with the topping – the croutons that are crumbled on top just before serving, along with the fresh herbs – Italian parsley and thyme. The meats (the pork chops and chicken and the coins of kielbasa) are scooped into a middle layer in between a bean layer on the bottom, and another bean layer on top. I topped mine with a thin layer of grated Parmesan cheese. Once it bakes until it’s bubbling hot, you add a thin layer of croutons and sprinkle on some more fresh herbs and serve immediately. To absolute raves.

cassoulet_close_upThis recipe, with a couple of modifications, came from Cathy Thomas, the food editor of our local newspaper, in a December, 2010 article. The original of this easy version started with a recipe from Bon Appetit. Cathy Thomas tweaked it some. She says this is one of her favorite company meals. You can make a double batch if you’re feeding a crowd. Now, I did tweak it a little bit too, from Cathy’s version, as I mentioned above – I didn’t have smoked pork chops. I had regular pork chops – so I used those and then added in two slices of smoked, thick sliced bacon. The other change I made is probably very non-traditional – I sprinkled the top of the casserole with some freshly grated Parmesan cheese. I wanted that umami taste. The croutons are a last minute garnish – I toasted the fresh bread cubes  (from a regular baguette) tossed in a little bit of oil for about 15 minutes in the oven, then I sealed them in a quart-sized ziploc bag and used a pounder to break the cubes into smaller pieces. Those, then, were sprinkled on the top just before serving, along with the fresh herbs that gave the dish some color. The croutons give a delicious crunch to every bite, and they soak up a little liquid from the casserole too. Definitely don’t eliminate the croutons – they help make the dish, in my opinion.

printer-friendly PDF

Easy Cassoulet

Recipe By: Adapted from Cathy Thomas, Orange County Register, 12/2010 (she started with a Bon Appetit recipe)
Serving Size: 8
NOTES: Seasoning blend: use some kind of spicy, non-salt based seasoning for the chicken. Make your own if you don’t have one on your spice shelf. Croutons: cut up about 1 1/2 cups of fresh baguette, drizzle lightly with oil and bake at 425 for 4-7 minutes until bread is golden. Cool. Place in a plastic bag and use mallet or pounder to break apart the croutons into smaller pieces. You should have about 1 cup of crumbs and chunks.

1 1/2 pounds boneless skinless chicken thighs — cut into 2″ cubes
Seasoning blend to taste (see notes)
3 tablespoons olive oil — divided use
3 ounces smoked bacon — diced
1 pound pork chops — smoked or regular, about 1 pound, cut into chunks
1 large onion — chopped (or 2 smaller onions)
2 large garlic cloves — minced
3/4 cup chicken broth — plus 1/4 cup more if needed
1 1/2 tablespoons tomato paste
1 whole bay leaf
1/4 teaspoon ground black pepper
30 ounces canned great northern beans — 15-ounce cans, drained
30 ounces canned cannelini beans — 15-ounce cans, drained
3/4 pound Polish sausage — (turkey or pork), cut into 1/2-inch diagonal slices
1 cup Parmesan cheese — grated
Herb mixture: 6 tablespoons minced fresh parsley combined with 1 1/2 tablespoons minced fresh thyme — divided use
1 cup croutons garnish (see notes)

1. Fifteen minutes before baking, preheat oven to 400° degrees. Generously season chicken thighs with seasoning blend on both sides. Place in single layer on small baking dish and bake until thoroughly cooked, about 25 to 30 minutes in preheated oven.
2. Meanwhile, place 2 tablespoons olive oil in a 5-quart, deep, ovenproof casserole. Add bacon and pork chops. Bake uncovered in preheated oven for 20 minutes, turning chops once and stirring pancetta.
3. In a large skillet, heat remaining 1 tablespoon oil. Add onions and garlic. Cook on medium-high until onion is transparent, stirring occasionally. Stir in broth, tomato paste, bay leaf and pepper. Cover and simmer for 2 minutes.
4. Stir in beans and 4 tablespoons fresh herb mixture. Simmer for 2 minutes.
5. Remove chops and bacon from casserole, draining any excess oil. Do not wash casserole. Pour half the bean mixture into casserole. Add bacon, chops, chicken thighs and sausage. Top with remaining bean mixture. If mixture seems dry, add 1/4 cup of chicken broth. Top with Parmesan cheese.
6. Bake, uncovered, for 20-25 minutes (or 35-40 minutes if it has been refrigerated). Discard bay leaf. Taste and add salt if needed. Garnish with croutons and remaining fresh herb mixture.
Per Serving: 612 Calories; 34g Fat (50.6% calories from fat); 41g Protein; 34g Carbohydrate; 9g Dietary Fiber; 115mg Cholesterol; 1330mg Sodium.

A year ago: Shchi (a Russian pork and cabbage soup)
Two years ago: A silly post – 25 random things about me you never knew, and probably don’t care about anyway!
Three years ago: Shells with Pancetta and Spinach

Posted in Pork, Soups, on January 20th, 2011.

In the years since I started writing my blog, I’ve made this chili a few times – the first time in early ‘07 before I started writing a blog. I’d left a comment on Joe’s website about how great this chili tasted. All the credit goes to Joe at Culinary in the Desert (blog), or maybe to Cooking Light, since he says that’s where he got the origin of it. Joe’s recipe uses just ground turkey. I decided to add some pork, but it’s up to you – whatever you’d prefer. Pork is very lean these days, so using half and half is what I did.

What’s different about this chili?

  1. black beans;
  2. making a home made sausage mixture (using ground turkey and ground pork) with a lot of unusual ingredients in it that marinates in the refrigerator overnight before you make the chili;
  3. whizzing up some of the black beans in a blender or food processor to give the chili a kind of black bean gravy consistency. The chili just has a thicker consistency – not that you can see the black beans in the sauce.
  4. it’s also quite healthy – there is almost no added fat, and it isn’t missed.

Otherwise, it’s an ordinary chili. But I wouldn’t call the taste ordinary at all. I don’t think I made this in 2010 – I just forgot about it. I don’t know that I even made chili last winter for some reason. We went out to eat one day last week and the cafe had black bean chili on their menu. I ordered it and it got me to thinking about Joe’s black bean sausage chili.

marinating meatYou do need to plan ahead by one day when making this. There is the one unusual step – marinating the turkey/pork mixture with wine, sherry vinegar and all the spices overnight – before you start cooking. Besides which, I don’t keep ground pork in my freezer stash. Or ground turkey either, for that matter. This time I made a huge batch (I quadrupled the recipe, so I could freeze numerous dinners for two, allowing 2 cups per serving) and needed to use freshly prepared meat, not defrosted stuff, which would only get frozen a second time (not good for the taste molecules).

So, once the meat has marinated overnight you cook it with onions, garlic, cumin, oregano, some chipotle chiles, ample black beans, some chicken stock or broth, and at the end you add some freshly squeezed lime juice and top it with cilantro. I added a little blob of sour cream too, but that was just for show. All I can say is yum. When I made it in ‘07, my notes say I topped some English muffins with shredded cheddar cheese, broiled it, and served that alongside the chili.

printer-friendly PDF

Mexican Black Bean Sausage Chili

Recipe By: Adapted from Culinary in the Desert blog
Serving Size: 8
NOTES: This is such an unusual preparation – I had never before made any ground meat dish that required you to marinate the raw (ground) meat for 24 hours. But it works. And it’s a great blend. The original recipe called for only turkey meat. I added half ground pork just for flavor. Not quite as healthy, though. As with almost all soups and stews, it tastes much better if made one day ahead.

SAUSAGE:
12 ounces ground pork
12 ounces ground turkey
5 whole garlic cloves — minced
3 tablespoons red wine
2 tablespoons sherry vinegar
1 1/2 tablespoons sweet paprika
2 teaspoons ancho chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/8 teaspoon salt
CHILI:
2 tablespoons olive oil
2 cups diced onion
3 whole garlic cloves — minced
1 tablespoon cumin
2 teaspoons dried oregano
3 whole chipotle chile canned in adobo — minced
60 ounces canned black beans — rised, drained, divided use
3 cups chicken broth — divided use
29 fluid ounces canned tomatoes — Muir Glen, fire roasted
3/4 cup water
1/4 cup lime juice — fresh squeezed
1/4 cup chopped cilantro

1. To make the sausage: In a large bowl, mix together pork, turkey, garlic, red wine, vinegar, paprika, ancho chili powder, cumin, oregano, coriander, pepper and salt until combined. Cover and set in the refrigerator overnight.
2. To make the chili: In a large saucepan, heat oil over medium-high heat. Add sausage mixture and cook until browned, stirring to crumble – about 7 – 10 minutes. Stir in onions, cumin, garlic, oregano and chipotle chiles – cook until the onions are tender, about 4-6 minutes. In a food processor, add 1 1/2 cups black beans and 1 cup broth – process until smooth. Add the processed beans, whole beans, remaining 2 cups broth, tomatoes and water into the saucepan – bring mixture to a boil. Reduce heat and simmer, partially covered, until the chili becomes slightly thick – about 45 minutes. Stir in lime juice and cilantro. Garnish with sour cream and cilantro. Add shredded cheese if you’d like.
Per Serving: 453 Calories; 19g Fat (37.5% calories from fat); 30g Protein; 39g Carbohydrate; 14g Dietary Fiber; 65mg Cholesterol; 1241mg Sodium.

A year ago: Beef & Biscuit Casserole (with sweet potato biscuits)
Two years ago: Radicchio Salad
Three years ago: Chinese Meatloaf

Posted in Miscellaneous, Pork, on January 14th, 2011.

chunky_cider_applesauce

Wanting to do something a little different as a side relish or sauce for pork, I went through countless cookbooks, hunting for a recipe for apple sauce, or apple relish, or apple chutney, that seemed right. I used that online tool that I like, Eat Your Books, but found nothing there (it searches my own cookbooks to tell me which ones contain recipes that meet the criteria). Finally found one that appealed to me when I looked at an online recipe created by Ann Burrell of the Food Network.

Her recipe was just a little bit different. I used Granny Smith apples (and one Golden Delicious, which mostly disintegrated in the cooking). There is no sugar in this side dish – just a little bit of cinnamon, some butter, apple cider (I had an open bottle of sparkling apple cider), a splash of cream, and walnuts. What a combination. Do not eliminate the cream – it’s amazing what that little bit (1/4 cup) does to this dish! Our grandchildren loved it too (of course, what’s there not to like about applesauce, right?). It went with the grilled rack of pork with rosemary, garlic and sage that I made a week or so ago. I’ll be making this again, but I’ll make a whole lot more than I did this time – the four apple recipe just wasn’t enough!

printer-friendly PDF

Chunky Cider Applesauce

Recipe By: Adapted slightly from Ann Burrell, Food Network
Serving Size: 8
Notes: the addition of the cream just rounds out the flavor of the applesauce. Don’t eliminate it.

3 tablespoons butter
4 whole Granny Smith apples — peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
1 3/4 cups apple cider — (I used sparkling because it’s what I had open)
1 pinch cinnamon
1/4 cup heavy cream
1/2 cup walnuts — toasted and coarsely chopped

1. Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. (If the apples are cooked and you still have cider left, remove apples to a bowl, set aside, then boil the cider until it’s reduced to a few tablespoons.)
2. Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.
Per Serving: 168 Calories; 12g Fat (59.5% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 50mg Sodium.

A year ago: Mushroom Galette
Three years ago: Mulligatawny Soup (a delicious combo of chicken, curry and a bit of apple)

Posted in Grilling, Pork, on January 12th, 2011.

rack_of_pork_marinating

When I tell you I used a lot of herbs on this-here pork roast, I’m sure you’d believe me, right, looking at the picture above? And yes, indeed I did.

It was good to be back in the kitchen again, actually enjoying cooking. It’s been over seven weeks now since my DH had his heart surgery, and I’ll admit, I was sure glad I had tons of photos of our Australia and New Zealand trip to fill in the gaps. Because for nearly every day of those seven weeks I haven’t felt a bit like cooking. Even when some of our kids and grandkids arrived, I still wasn’t in the groove. But by January 1st I seemed to make a turnaround. (Mostly it’s because my DH is feeling so much better and I’ve begun to trust that he’ll be back to normal sometime very soon.) I’d found some of these marvelous racks of pork at Costco. They only carry them around holiday time, so my DH (finally interested once again in meister-ing at the barbecue) grilled this one and I have a second one in the freezer. We did a nice, big dinner on New Years’ Day (evening). Lots of the family helped in one way or another. I bought some appetizers (hot, nacho dip with chips), did the grilled pork, an apple side dish, mashed potatoes, the corn, sugar snap peas and bacon sauté I posted a few days ago, and daughter Dana made a big green salad with one of my favorites, the Caper-parmesan dressing.

Back to the pork. Here’s what I did: I created an herb rub with fresh, minced rosemary, some dried sage (if I’d had fresh I’d have used it – if you have some, use 3x as much as in the recipe below), kosher salt and garlic. With a bit of olive oil to lubricate it, I slathered the pork rack with oil, then patted on the wet herb rub. Once on a tray, it went into the refrigerator for about 3 hours or so to just sit – uncovered – and absorb some of that good herb stuff. I removed it from the refrigerator half an hour or so before we wanted to begin grilling.

grilled_rack_of_pork_1First the rack was seared at high heat on the grill – browning all the sides – without burning, hopefully, and acquiring a lovely dark golden color. That took about about 5 minutes each side. Then the heat was turned down to about 300°, it was put over indirect heat and baked for about an hour. Dave used the meat thermometer to cook it until it reached exactly 150° internal temp. It was removed to the kitchen, I tented it lightly with foil and it rested for about 15 minutes before we sliced it up. The very center of the roast had just a tinge of pink, but the entire roast was juicy and succulent. It was fantastic. The herb rub had permeated the meat – maybe not all the way to the center, but enough – and many of us at the table remarked about the delicious taste of the exterior edges that were heady with the herbs and salt. I’d make this again any day. The apple walnut sauce (like applesauce, sort of) will be up soon.

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Grilled Rack of Pork with Rosemary, Garlic and Sage

Serving Size: 10 (just 8 if they’re really big eaters)

7 pounds rack of pork (8 ribs)
1/4 cup fresh rosemary — chopped fine
2 tablespoons sage — rubbed (dry)
3 cloves garlic — minced
2 teaspoons kosher salt
2 1/2 tablespoons olive oil

1. Several hours before you wish to cook the meat, dry it well with paper towels.
2. In a small bowl combine the finely minced rosemary, dried sage, minced garlic and salt. Add olive oil and stir.
3. Pour a small amount of olive oil into your hands and massage all over the rack of pork, then gently press on the herb mixture.
4. Place roast on a dish or pan and place it in the refrigerator, uncovered, for 2-4 hours.
5. Allow meat to warm to room temperature for about 30 minutes before proceeding.
6. Preheat grill to high and sear all sides of the pork, fat side down first. Try not to burn any sides of the roast (the fat will drip off and may cause flare-ups). Move roast to indirect heat, fat side up, reduce grill interior temp to about 300° and allow meat to roast for 45 minutes to an hour. Use a meat thermometer inserted between the center ribs (don’t touch bone with the probe) until the meat reaches 150°.
7. Remove meat to a cutting board and loosely tent with foil for about 15 minutes, then slice and serve.
Per Serving: 465 Calories; 32g Fat (62.6% calories from fat); 42g Protein; 1g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 463mg Sodium.

A year ago: French Glazed Carrots
Two years ago: Turkey Breakfast Sausage (making your own)
Three years ago: Raspberry-Almond Truffle Tart

Posted in Beef, Pork, on June 8th, 2010.

Yes, I can hear it already . . . spaghetti sauce and meatballs . . . how terribly bo-rrr-ing, you say? And don’t we all have such a recipe? I suppose, but not THIS one. It’s an oldie but goodie for me. I’ve been making this version of spaghetti sauce and meatballs since about 1966. And before I lose you, let me just say that what makes this version a bit unique is the fresh celery leaves and the freshly grated Parmigiano-Reggiano IN the meatballs. That’s not common, I know it’s not.

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Posted in Pork, on April 28th, 2010.

Out in our garage we have a 2nd refrigerator-freezer. It’s a bottom drawer freezer, this model. And I’ve reserved the space for frozen meat. Stashed way on the bottom are a couple of packages of ground pork, I think, from the last 4-H quarter pig we bought about 18 months ago. But the freezer completely shut off about 6 months ago and most of what was left of that meat I had to throw out. It hadn’t spoiled, but it certainly didn’t taste all that good. It had been just packed in butcher paper (not plastic pouch sealed as we’d requested), so when the freezer did its shutdown (we didn’t find out until nearly everything had reached room temp), I piled ice in there (which then melted and the bottom layer of meat was submerged in water), and later some dry ice too, and the meat all refroze eventually. But, the freezer burn on that pork was very prominent.

I need to take everything out of that freezer and discard those last couple of packages. But otherwise, that freezer is full of all kinds of meat – mostly from our home delivery meat guy, all purchased since our freezer meltdown. And the Costco boneless skinless chicken breasts I use all the time. And little beef tenderloins. And some fish. A bunch of pouches of frozen shrimp. And lovely, lovely pork chops. But last December I bought one of those huge crown roasts of pork at Costco, and cut it up into 2-bone chunks. There may be one more of those left, but I decided we should have some nice pork for dinner. Some of the good pork, purchased after our freezer problem. And incidentally, the Sears repair tech couldn’t find anything wrong. By the time he got here (that took 3 days) the freezer had decided to work again. The unit was still under warranty, so we had to wait those several days for the appointment.

SO, now we get to the recipe. Sorry it took so long to get here. I pulled out a recipe that had intrigued me back in 2004 (out of Gourmet), for pork chops grilled and served with a tomatillo and fresh apple chunky sauce. It just sounded so unusual. The recipe does still exist on the Gourmet website, with all the comments from people who made it and loved it. The only recommendation from readers was to use less salt. Fine. I changed it in the recipe below.

This lovely piece of pork looks like a kind of small oblong roast. With the 2 rib bones sticking out. I could have sliced the meat in half and made two chops, but I hoped the pork would be more tender and juicy if I left it in a larger piece. It just took longer to roast on the gas grill, but that was okay. We planned for it. Dave grilled it over high heat for about 10-12 minutes, turning once to get nice grill marks, then turned off the middle burner and let it sit while it roasted at a medium heat until it reached 150. We let it sit (loosely covered with foil) for 10 minutes, then sliced it and served it.

Results? Fabulous. Dave oohed and aahed all over the sauce. He thought it was off the charts delicious. The good thing – the sauce goes well on other things like chicken and fish, so the leftovers will be used tomorrow night. The pork was oh-so-very tender, even though I didn’t brine it at all. Just put on the herb rub (that contains some salt) about half an hour before. Thank you Costco! Next November or December we’ll be hoping Costco will have those long roasts again and I’ll buy two of them.
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Grilled Pork Chops with Tomatillo and Fresh Green Apple Sauce

Recipe By: Adapted from Gourmet magazine, June, 2004
Serving Size: 6

PORK CHOPS:
3 tablespoons ground coriander
3 tablespoons ground cumin
1 1/2 tablespoons kosher salt
1 1/2 tablespoons black pepper
3 tablespoons olive oil
4 pounds pork loin chops — (each about 1 lb, 2-inch-thick)
TOMATILLO APPLE SAUCE:
1/2 pound tomatillos — husks discarded and tomatillos rinsed,(about 5)
2 whole Granny Smith apples
1/2 cup cilantro — loosely packed fresh
1 whole garlic clove — minced
1 teaspoon ground cumin
1/4 cup apple juice
1 tablespoon fresh lime juice
1 tablespoon honey — mild flavored
1 teaspoon chipotle chile canned in adobo — minced

1. Marinate chops: Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
2. Make sauce: Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.
3. While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.
4. To cook pork using a charcoal grill: Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
5. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
6. To cook pork using a gas grill: Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
7. Serve pork: Cut pork away from bone if preferred, then thinly slice and serve with sauce.
Cooks’ note: If you aren’t able to grill outdoors, pork chops can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning over once, until well browned, about 6 minutes total, then transferred to a shallow baking pan and roasted in middle of a preheated 450°F oven, without turning over, until thermometer registers 150°F, 15 to 20 minutes.
Per Serving: 397 Calories; 19g Fat (42.5% calories from fat); 40g Protein; 17g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 1504mg Sodium.

One year ago: A true story about Corelle Dishes
Two years ago: BLT Smashed Potatoes
Three years ago: Chili Spaghetti

Posted in Pork, on April 17th, 2010.

Oh my, was this ever sensational. If you’re a regular reader of this blog, then you’ll understand when I say this recipe is going onto my Carolyn’s Favs list. I’ve posted about 550+ recipes here on this blog – to date – and I have a list of about – oh, 40-50 of them that rank as 5-star, or blue ribbon worthy, or whatever superlative you’d like to use. This one, and it’s a simple one at that, is going onto the list.

This was the entree I served to friends who came to dinner a couple of nights before we left on this last 2-week trip. It starts with a pork tenderloin. Our Costco carries tenderloins and I usually bring them home, open up the package and seal them individually and freeze them. There were 5 of us for dinner that night, and two tenderloins were just enough.

Here’s another photo – I sliced the meat, a little bit on the diagonal, then pounded the pieces a little. Pork tenderloin is a very lean and soft piece of meat to begin with, so it took only a couple of flat pounds for each piece. Don’t make it super-thin, just thinner. Each tenderloin was cut into 6 slices (above) and pounded.

The sauce was SO simple. Since the pork did have to be cooked just before guests were served, I got everything all ready ahead of time – for the sauce – so once I cooked the meat I could make the sauce in a jiffy. Then it’s garnished with the sliced green onion. Everybody raved about this dish, me included. It had been in my to-try file since 2007 (Bon Appetit). I’m so glad I did. The only caution is about the red chili sauce – if you’re at all sensitive about spice-heat, reduce the amount. When I made it, I adjusted down the amount (to the tablespoon listed below) so it’s really spicy if you were to use the full amount. Taste as you go – that would be best!
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Pork Medallions with Chili-Maple Sauce

Recipe By: Bon Appétit | April 2007
Serving Size: 3

NOTES: Be sure to reduce down the chicken broth until it’s started to thicken. Otherwise it’s too watery. And be careful about the amount of chili-sauce you use – it’s hot. Add it sparingly until it suits your taste.

12 ounces pork tenderloin
1/2 teaspoon Chinese five spice powder
1 tablespoon vegetable oil
3/4 cup low-sodium chicken broth
1 1/2 tablespoons maple syrup — (the real stuff)
1 tablespoon chili-garlic sauce
1 whole green onion — chopped

1. Cut tenderloin crosswise into 6 slices. Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness (this doesn’t take all that many swings with the flat mallet). Sprinkle with salt, pepper, and five-spice powder.
2. Heat oil in large skillet over high heat. Add pork; cook until brown and cooked through, about 3 minutes per side. Transfer to platter. Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup, about 2 minutes. Pour sauce over pork; sprinkle with green onion.
Per Serving: 212 Calories; 9g Fat (37.4% calories from fat); 27g Protein; 8g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 193mg Sodium.

A year ago: Blueberry Lemon Drop
Two years ago: Sopa de Calabacitas (a Southwestern style vegetable soup)

Posted in Pork, on March 15th, 2010.

It’s been years since I even thought about this meatloaf recipe, but I had about a pound of leftover ham roast in the refrigerator that needed using and this ham loaf popped into my head. It goes back – way back – in my culinary history. It came from my mother’s friend, Nan, who served this for dinner one night when we visited her home. This would have been back in the early 1960’s. I was a young adult then and just getting into a bit of cooking, and once I tasted it, I asked Nan all about it. Nan gladly gave me the recipe.

The mixture is ham (I ground up my leftover pieces in the food processor), some very lean hormone-free ground beef and I had a package of organic ground pork. It’s mixed with a couple of eggs to hold it together, and some saltine cracker crumbs (minced up in the food processor also) plus a bit of pepper (the ham was salty enough). I made one larger loaf (put into a bread pan) and 3 smaller loaves that I put into small ramekins (that’s what you see in the photo above). Before putting it in the oven you baste it with a brown sugar/vinegar mixture, which definitely gives the meatloaf a sweetish taste. Nan always served it with a sour cream/horseradish/mustard sauce that takes all of about 30 seconds to make. I used low-fat sour cream, which works fine.

It’s delicious. A good old-fashioned kind of comfort meal. Serve with mashed potatoes (I served the Green Potatoes I posted yesterday) and a bright vegetable. It reheats well, and can also freeze (uncooked) for awhile too. If you want to make it easy to freeze, prepare the basting mixture too, and put it in a small plastic bag and insert it IN the larger freezer bag holding the meatloaf before you freeze it. Then all you have to do is defrost it, bake it and make the sour cream sauce.

Ham Loaf

Recipe By: From 1971 from a friend of my mother’s, Nan Watson.
Serving Size: 8

Notes: The basting liquid is sweet, and serving the sour cream sauce with it makes this a rich tasting dinner. Serve with a green vegetable, a salad, and an easy carb like a baked potato or rice. The proportions of beef to pork to ham can be altered a little bit – ideally, though, you’ll have more beef than either of the other two. If you bake in ramekins, they’ll bake in about 35-45 minutes.

1 1/2 pounds lean ground beef
1/2 pound ground pork
1/2 pound ham — ground
2 cups saltine cracker crumbs
1 cup milk
2 whole eggs — beaten
salt and pepper — to taste
BASTING MIXTURE:
2 teaspoons dry mustard
3/4 cup brown sugar
1/2 cup cider vinegar
SAUCE:
1 cup sour cream
2 teaspoons Dijon mustard
1 teaspoon horseradish — or to taste
salt and pepper — to taste

1. Preheat oven to 350°. Mince up the ham, or use a food processor. Combine the ham, beef and pork, then add cracker crumbs, milk, eggs. Since ham is often salty, be very gentle adding additional salt. Season with pepper and shape the mixture into a loaf shape and place in a baking dish. Pour the brown sugar mixture over the loaf.
2. Sauce: combine the sour cream, mustard, horseradish and seasonings. Cover and refrigerate for several hours before serving.
3. Bake for about an hour and fifteen minutes, basting the loaf several times with the liquid in the baking pan. Remove from oven and allow to sit for about 5 minutes. Serve with the sour cream sauce drizzled over it.
Per Serving: 595 Calories; 37g Fat (57.2% calories from fat); 30g Protein; 33g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 785mg Sodium.
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A year ago: Cabbage Patch Stew (one of my fav’s)
Two years ago: Pumpkin Praline Custard (easy, low calorie too)

Posted in Chicken, Pork, on March 1st, 2010.

chix sausage mush pot pie The recipe came from a December, 2008 issue of Bon Appetit, in an article about the foods from the Fairmont le Chateau Frontenac in Quebec. I’m sure that’s why I stopped to read this recipe, because it came from that hotel – le Chateau Frontenac.

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