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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 Veggies/sides, on March 20th, 2009.

roasted-sweets-potatoes

When I first saw this serving of sweet potatoes on my plate I thought those little slivers of garlic were burned. I thought “oh, no, this isn’t going to taste good.” Well, let me tell you, those little gems of very browned garlic were caramelized and delicious anyway. I ate every one of them.

From the Phillis Carey cooking class last week this recipe was served with a pork tenderloin. But it would be just great with probably any roasted or grilled meat. And talk about EASY. All you do it peel and cut the orange-fleshed sweet potatoes (we call them yams, although they’re really not) into thick coins (1/2 inch thick) toss with olive oil, sliced garlic, fresh rosemary and salt and pepper and spread them out on a Silpat-lined baking sheet and roast for 30-40 minutes. Sublime flavor. Tubers like this caramelize when they roast, which gives them a lovely sweet flavor. These were outstanding and a different version I’ll be making in the future.
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Garlic & Rosemary Yam Slices

Recipe: Phillis Carey, cooking instructor, author
Servings: 6
NOTES: The orange-fleshed tuber we call yams are actually an orange-fleshed sweet potato. Be sure to use the orange type in this recipe.

3 pounds yams — peeled, cut into 1/2 inch rounds
1/4 cup olive oil
1 tablespoon fresh rosemary — minced
10 cloves garlic — thinly sliced
Salt & pepper to taste

1. Preheat oven to 450. Toss sliced potatoes with olive oil, rosemary and garlic. Season to taste with salt and pepper.
2. Spread potatoes out onto a Silpat or parchment-lined baking sheet. Roast for 30-40 minutes or until tender and crusty, stirring once or twice.
Per Serving: 355 Calories; 9g Fat (23.5% calories from fat); 4g Protein; 65g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.

A year ago: Beef Stew with Currants & Cream

Posted in Pork, on March 19th, 2009.

pork-tend-orange-onion-sauce

Leafing through some recipes for pork tenderloin, nothing struck my fancy. Either I didn’t have the ingredients, or it sounded like too much work. Then provenance provided. A friend from my art class brought in some citrus to share. Handing us a bag, we picked through and took what appealed. Paz told us that these little guys (pictured) are sour limes. (No, they’re not kumquats, although they’re similar in size, but not in shape.) But, these were the orangest-looking limes I’ve ever seen, but they were tart. Very tart. What to do with them? Paz said she doesn’t use them for anything, that’s why she was giving them away. She suggested a lemonade-type drink, using lots of sugar.

sour-2Why not a marinade, then? I concocted my own mixture of a little bit of olive oil, the sour citrus juice and a clove of garlic, mashed. It marinated with the pork tenderloin for a few hours, and I rolled it around a bit now and then to make sure all the sufaces were in contact with the meat.

Pork is so lean these days, that I never serve a tenderloin, anyway, without something to go with it. It needs a sauce or a salsa, or something to accompany it. Even though the meat is tender and moist (if it’s cooked right), tenderloin in and of itself lacks any robust flavor. So serving it with a strong-flavored sauce is generally a good thing. Paz also gave us oranges, so I created a VERY easy pan sauce to accompany the pork. While the meat was roasting in a 400 oven, I sauteed some yellow onion (slices, halved), then added some fresh orange juice and vermouth and just before serving I added some orange zest.

I removed the roast when it reached 140 on my handy-dandy meat thermometer (I have the probe-type that inserts into the meat and dangles out the oven door to its base, where I set the finished temp). Once I took it out of the oven, I tented it lightly with foil, which keeps the meat warm. It actually rose in temp another 4-5 degrees while it sat. Meanwhile I finished up the rest of the dinner and salad, then the meat was sliced a bit on the diagonal and I spooned some of this pan sauce on top. The onion had taken on the sweetness of the orange juice, tempered by the vermouth, and was altogether lovely. Each bite of pork was consumed with a bit of the orangy-onion. If you wanted even more flavor, add some dried cranberries, or even raisins. Another option would be to add the sections (supremes) of another orange to the sauce just before serving (cook them just long enough to heat them through in the pan sauce).
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Baked Pork Tenderloin with Orange
Onion Pan Sauce

Recipe: My own concoction
Servings: 3

1 pound pork tenderloin
1 whole garlic clove — minced
1/4 cup orange juice
1 1/2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 tablespoon extra virgin olive oil
SAUCE:
1 tablespoon orange zest
1/2 cup orange juice
2 tablespoons extra virgin olive oil
1 whole yellow onion — halved, sliced
1/2 cup vermouth
GARNISH:
Italian parsley & orange zest

1. Carefully trim the pork tenderloin of silverskin and most of the fat.
2. In a ziplock plastic bag combine the garlic, orange juice, olive oil plus salt and pepper. Add the pork and seal. Squish it around and refrigerate for several hours, turning several times.
3. Preheat oven to 400. Remove pork from marinade and allow to sit at room temp for about 20 minutes. Discard marinade. Dry off pork with paper towel.
4. Heat a medium skillet (large enough to hold the pork), and add the additional olive oil to the pan. Sear the pork on 3-4 sides to brown, about 1-2 minutes each surface. Remove to a small baking sheet lined with a Silpat (or foil).
5. Bake pork for about 15-20 minutes, until the meat has reached 140 (use meat thermometer). Remove from the oven and lightly tent with foil for about 10 minutes. Meat temperature will continue to rise during this time.
6. SAUCE: While the pork is baking make the sauce. In the same skillet used to brown the meat add olive oil and heat until it begins to shimmer. Add the sliced onion and saute on medium heat until the onion is translucent, and may even lightly brown on cut edges. Do not burn. Add the orange juice and vermouth and cook for another 10 minutes covered, at a simmer, stirring occasionally. If all the liquid evaporates add a bit more vermouth just to keep the onions moist. Season with salt and pepper and just before serving add the orange zest.
7. Slice the pork tenderloin on a slight angle, making slices about 1/3 inch thick and spoon the onion orange sauce on top of each slice. May also garnish the pork with finely minced Italian parsley and additional orange zest.
Per Serving (assumes you eat the marinade too): 465 Calories; 26g Fat (56.0% calories from fat); 33g Protein; 13g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 89mg Sodium.

A year ago: Cilantro Chicken

Posted in Veggies/sides, on March 18th, 2009.

bacon-cheddar-mashed

My mouth is watering as I just look at the photo above. I wish I didn’t enjoy mashed potatoes like I do – I really do my darndest to avoid them if I can just because they’re not all that good for us – well me, anyway. Especially with all the fixin’s, the bacon, chives, cream and cheddar cheese and it’s nothing short of scrumptious, and fattening. Left to my own devices I could probably just eat this for dinner. Period.

So, does that tell you enough that you want to make these? Phillis Carey whipped these up at last week’s “Meat & Potatoes” cooking class. I wanted to lick the plate! They were served with the Beer Marinated Steaks – the little bit of gravy you see at the bottom of the potatoes above is the peppercorn sauce that went with the steaks. Yummy.

Phillis told us something that I’d never heard before – when you cook any vegetable that’s grown below ground (potatoes, carrots, parsnips, beets, tubers of all kinds) they should be brought to a simmer in COLD water. Somehow the cell structure is different for these below-ground tubers that don’t take kindly to being dropped into boiling water. Okay. I can remember that, I think.

Use russets or Yukon types for this – you want that drier, flakier kind of finished potato, not the dense type like white potatoes. Phillis suggested you cut each potato into about 4 pieces, cook just until tender, then drain and allow to air dry for 5 minutes. This helps make these the fluffy type you’re hoping for. It allows more of the water to drain off. At the class the potatoes were simmered in pasta pots (with the insert) and when they were done the helpers just propped the pasta strainer full of the potatoes up on an angle to drain and dry, and the potatoes benefited from the steam below (to help them stay warm). You don’t want to allow them to get cold, because you make this and serve it immediately.

The whole idea is that you want these potatoes to look almost like the baked potato with the toppings – so the cheese is still barely melted, but not streaked through the potatoes at all. It gives a completely different look to the potatoes than making it into a casserole.

Phillis also gave us an option for preparing this ahead. I’ve mentioned it here before, that for Thanksgiving I make the mashed potatoes several hours ahead – with cream cheese, buttermilk, butter, seasonings – then they go into the crockpot to be kept at a low heat for several hours. It’s the cream cheese that’s the secret – it helps keep the potatoes bound together so they stay fluffy and soft.

If you’re not wanting to use whipping cream, try substituting buttermilk in these – that’s my favorite go-to dairy for mashed potatoes. Or maybe half cream and half buttermilk. Buttermilk just lightens up potatoes beautifully. Try it next time if you’ve never done it that way. Have all the ingredients ready (the cheese, the bacon, the chives) when you mix it in – be all ready to serve as these are best when they’re mixed up and 1-2-3 right onto your plate.
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Files: MasterCook 5+ and MasterCook 14 (click link to open MC – 14 contains photo)

Bacon Cheddar Chive Mashed Potatoes

Recipe: Phillis Carey, cooking instructor, author
Servings: 6
NOTES: Do not continue to stir the potatoes – you want the cheese to keep its integrity, and you merely scoop a mound onto each plate. Do not bake the dish, either – serve it immediately after you’ve stirred in all the ingredients. In order to prepare the make-ahead version, you just have to add the cream cheese, which keeps the potatoes moist and stable, ready for reheating at a later time.

3 pounds russet potatoes — peeled, quartered
1 3/4 teaspoons salt
4 tablespoons unsalted butter
3/4 cup heavy cream — (up to 1 cup)
1/4 teaspoon freshly ground black pepper
8 slices bacon — diced, cooked
1/2 pound sharp cheddar cheese — grated
1/4 cup sour cream
1/4 cup chives — chopped
MAKE-AHEAD VERSION:
6 ounces cream cheese

1. Place potatoes in a large pot and cover with cold water by one inch. Bring to a boil and add a teaspoon of salt. Simmer potatoes just until fork tender, about 15 minutes. Drain and allow to air dry for about 5 minutes.
2. In the bottom of a large bowl place the butter and half the cream. Force the potatoes through a ricer (or use a potato masher), into the bowl. Stir to combine, adding more cream as needed to make a creamy, yet firm mixture.
3. Season with remaining salt and pepper. Stir in the bacon, cheddar cheese, sour cream and chives and stir until thoroughly combined. Season to taste and serve immediately.
MAKE-AHEAD VERSION: Add cream cheese to the butter and cream in the bowl in step 2. Stop before adding bacon, etc. and transfer the potatoes to a baking dish. Cover and refrigerate up to 24 hours. Bake, covered, at 350 for 30 minutes, or until warmed through. Stir in bacon, cheddar, sour cream and chives just before serving.
Per Serving: 671 Calories; 47g Fat (62.8% calories from fat); 20g Protein; 43g Carbohydrate; 4g Dietary Fiber; 144mg Cholesterol; 1106mg Sodium.

A year ago: Corned Beef

Posted in Desserts, easy, on March 17th, 2009.

pear-clafoutis

Subtitle: Or how to use up 3 languishing pears when there’s no time to make pastry.

I bought some nice winter pears the other day, with nothing particular in mind for them. But they were at their peak of ripeness yesterday, and needed to be eaten or made into something. Clafoutis sounded like a good thing to me. I’d spent a good part of the day making the corned beef and cabbage dinner, and didn’t really want to add more laborious baking chores to my evening. What would be easy, I asked myself? Clafoutis it is.

pear-clafoutis-wholeIf you’ve never made a clafoutis (I think it’s pronounced cla-foo-tee), it’s really very, VERY easy. It doesn’t exactly make a pastry bottom, but sort of. You whisk up a thin batter of eggs, sugar (I used Splenda so my husband could have some), melted butter, a bit of flour, flavorings (cinnamon, vanilla and maple) and some milk. The fruit is sliced up into the bottom of a buttered tart, pie or cake pan, preferably in a decorative pattern, then the batter is poured on top. The egg custardy batter settles down in between the fruit and bakes nicely in the oven for nearly an hour. If you glance at the top picture you can see the custardy mixture that creates a sort-of eggy pastry on the bottom.

I found the recipe on the internet, at Domestic Goddess. I chose this one because of the maple flavoring in the batter and the little bit of maple syrup you drizzle over it when it’s served (I poured a little heavy cream on Dave’s since he really shouldn’t eat maple syrup). I served it warm with a sprinkle of powdered sugar over it too, and I used a real maple syrup – if you use the real stuff, it takes very little to give you loads of flavor. Low in calorie, not too high in fat, and utterly delicious. If you make it with Splenda it goes down significantly in calories and carbs.
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Pear Clafoutis

Recipe: Domestic Goddess blog
Servings: 8
4 large eggs
1/2 cup sugar — or Splenda mix
1/8 teaspoon salt
1/3 cup all-purpose flour
1 cup whole milk
1/4 cup butter — melted
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1/2 teaspoon ground cinnamon
3 large pears — peeled, cored, sliced
Powdered sugar
Maple Syrup

1. Preheat oven to 325F. Generously butter 9-inch-diameter glass or ceramic pie plate.
2. Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and maple extracts and cinnamon – whisk until smooth.
3. Arrange pears in bottom of prepared plate. Pour custard over pears. Bake until clafoutis is set in center and golden on top, about 55 minutes.
4. Sprinkle powdered sugar over and serve with maple syrup on the side.
Per Serving (using sugar, but count doesn’t include the maple syrup drizzled on top): 213 Calories; 10g Fat (39.6% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 142mg Sodium.

A year ago: Mace Cake

Posted in Beef, on March 16th, 2009.

corned-beef

This is what I’m cooking up today. We’re celebrating St. Patrick’s Day today. There’s still time for you to create a celebratory dinner with corned beef, cabbage, onion and carrots using my favorite recipe, from my friend Linda. I wrote it up previously. But once I have a recipe that works, I’m not likely to change.

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A year ago: Fumi Chinese Chicken Salad

Posted in Beef, Grilling, on March 16th, 2009.

beef-marinated-steak-peppercorn

If you’re a beer lover, then this steak will be right down your alley. I don’t drink beer, but recognize its value for marinating and in stews and braises. You won’t really know there even IS beer in the marinade, but it helps to tenderize any meat and give it a deeper flavor.

The recipe came from the cooking class (thanks to Cherrie for faxing me her copy of the recipes) last week, with Phillis Carey, one of my most favorite cooking teachers. The steaks we enjoyed at the class only marinated for a very short time, and they definitely weren’t very tender, but the flavor was good. (Just make sure you buy better-quality steaks if/when you make this.) Phillis is a master of creating pan sauces to go with just about any kind of meat, be it chicken breasts, beef, pork, fish or lamb.

The steaks go into a whole-grain mustard and beer-enhanced marinade – overnight, if possible. While the steaks grill, you prepare a white wine and peppercorn based pan sauce to which you add some heavy cream at the end. If you prefer a thicker sauce (this one is quite thin) you might want to add about 2 teaspoons of flour to the shallot mixture before you add the broth, so you’ll end up with a slightly thickened sauce. If you like sauce, you might want to make a larger quantity of it (more than indicated in this recipe) so you’ll have ample to drizzle on the side potatoes too. I’ll be posting a recipe for mashed potatoes that went with this perfectly, also prepared at the class.
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Beer Marinated Steaks with
Peppercorn Sauce

Recipe: Phillis Carey
Servings: 6
NOTES: Be SURE to use low-sodium broth for the sauce, because once you reduce that sauce, it will concentrate the salt. It would be inedible if you used regularly salted broth.

6 whole steaks — New York or Ribeyes
12 ounces dark beer
1/2 cup dark brown sugar
5 tablespoons fresh lime juice
3 tablespoons onion — minced
6 whole garlic cloves — minced
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh ginger — peeled, minced
1/2 teaspoon hot pepper sauce
SAUCE:
1/2 cup white wine
1 whole shallot — chopped
2 tablespoons peppercorns — mixed colors, crushed
1 3/4 cups low-sodium chicken broth
1 3/4 cups low-sodium beef broth
1/2 cup whipping cream

1. Place steaks in a single layer in a glass baking dish. Whisk beer, sugar, lime juice, onion, garlic, Worcestershire, mustard, oil, ginger and hot pepper sauce in large bowl to blend. Pour marinade over steaks. Cover tightly with plastic wrap and refrigerate overnight, turning once. (May also be made in a ziploc plastic bag, turning bag at least once during the overnight marinating time.)
2. In a heavy, medium-sized saucepan bring white wine, shallot and the crushed peppercorns to a boil; simmer until mixture is reduced by half, about 10 minutes. Add chicken stock and beef stock and boil until it is reduced to 1 1/2 cups, about 25 minutes. Add the whipping cream and cook until the sauce coats a spoon. Set aside at room temp, then strain out the peppercorns.
3. Prepare barbecue to medium-high heat. Remove steaks from marinade and allow to sit out at room temp for about 30 minutes. Slather grapeseed oil on grill grates to prevent sticking. Blot the steaks with paper towel, then grill to desired done-ness, about 4 minutes per side for medium-rare. If using a meat thermometer, remove at about 123 degrees. Meanwhile, bring peppercorn sauce (strained) to a simmer. Drizzle the sauce over the steak and potatoes.
Per Serving: 534 Calories; 35g Fat (58.7% calories from fat); 26g Protein; 30g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 216mg Sodium.

Posted in Beef, Soups, on March 15th, 2009.

 cabbage-patch-stew

It took about a nanosecond for me to decide to make this today – one of my all-time favorite recipes. My friend Norma who isn’t feeling all that great, asked for comfort food. I knew just the recipe. A kind of soup/stew thing I’ve been making for about 45 years (yikes) with ground beef, celery, onions, cabbage, kidney beans, garlic, cumin, chili powder, then served with a little mound of mashed potatoes in a soup bowl. Just the ticket I hope, for her to eat many little bowls of it, to give her strength. I make this several times a year, and don’t blog about it much because I already HAVE blogged about it. More than once, I think. But since I made it today, tasted it, and we’re having it for dinner, I just thought I’d share it. Again. This is such a simple recipe. Can be made in quantity. Freezes well. Even the mashed potatoes (freeze separately). And in today’s tough economy, it’s an inexpensive meal too. You can make it with ground turkey if you’d prefer, or eliminate the meat altogether. Very adaptable. Make it up and keep it in the refrigerator for days on end. Easy to heat up in the microwave, even with the mashed potatoes on top, scooped right out of the cold container, plopped on top.

cabbage-patch

If you want to read the first posting about this recipe and to print out the PDF recipe only, go to Cabbage Patch Stew.

See all that good stuff in that pot – the red kidney beans, tomato chunks, cabbage shreds, celery, mushrooms, onion, ground beef. Yummy is all I can say.

A year ago: Pumpkin Praline Custard (easy and VERY low cal)

Posted in Cookies, on March 14th, 2009.

A dear friend of mine is going through a tough patch right now with her health, and because of medication she’s taking, her appetite is about zilch, and the only thing that sounds good to eat, and that she nearly CAN eat, is chocolate chip cookies. With nuts. Soft chocolate chip cookies with nuts to be exact.

I’m faced with a dilemma – I prefer crispy cookies, so anytime my friend wants cookies, she has had to dunk them in coffee to make them palatable. I figured that needs to change. I CAN make cookies that are softer. And since I’m giving her ALL of the cookies (except for the one or two my DH and I ate just after baking them) I needn’t worry that my crispy-cookie-craving will be troubled! We still have cookies in the freezer from the last batch of my favorite One Bowl Thin & Buttery CC cookies from a couple of weeks ago.

These cookies came from a Rick Malgieri cookbook called Chocolate. But I read about them at Jennifer’s blog, Bake or Break. Hazelnuts are definitely on my radar, and with the addition of Frangelico (I used rum just because I didn’t have any Frangelico), a delish combo was made. Jennifer said that the cookies had a crispy edge, but were softer and mounded in the middle. Perfect.

Definitely easy to make, these came together in no time flat. I heated the cube and a half of butter in the microwave for about 15 seconds to get it to perfect soft mixing consistency. I forgot to toast the hazelnuts, but hey, they tasted just great anyway. I used dark rum (more flavor), and enjoyed the little zing it gave the batter. The rum is very, very subtle, so you needn’t worry that it will taste like alcohol.
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Hazelnut Chocolate Chip Cookies

Recipe: Nick Malgieri’s cookbook, Chocolate, via Bake or Break blog
Servings: 40

1 1/2 sticks unsalted butter — softened
1 cup light brown sugar
1 tablespoon dark rum — or Frangelico
1 whole egg
1 whole egg yolk
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup hazelnuts — toasted, coarsely chopped
2 cups semisweet chocolate chips

1. Preheat oven to 375.
2. Beat the softened butter and brown sugar, then add and beat in the rum or Frangelico, egg and egg yolk.
3. Mix together the flour, baking soda and salt and stir into the butter and sugar mixture. Blend in hazelnuts and chocolate chips.
4. Drop batter (about a tablespoon each) onto a Silpat or parchment-lined baking sheet and bake for 12 minutes (or up to 15, depending on your oven). Cool completely on baking pan (about 5 minutes), then remove and continue baking.
Per Serving: 130 Calories; 8g Fat (56.0% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 63mg Sodium.

Posted in Uncategorized, on March 12th, 2009.

shoreline in La Jolla, California
Last Fall I spent a day in San Diego and had a few hours to kill. I drove out to La Jolla. This is another photo I took there. It was a cloudy, overcast sky, so it’s not as beautiful as it could be with sunshine. The furthest reef out there was probably about 100 feet away. No cooking going on in my kitchen today – I’m going to a cooking class tonight, though, so perhaps I’ll have something to post tomorrow. I’ve been diligently working on our income taxes and have had no time to toil in the kitchen at all.

Posted in Essays, on March 11th, 2009.

borlotti-beans-fm-beanieswholefoodscouk

In the newest issue of Cooking Light, Michael Ruhlman (a food writer of the first order) wrote an article about the new ingredients, dishes and techniques that have the attention of foodies, mostly the leaders of the top chefs. And starting off the lineup was a word I didn’t even recognize:

1. Chaat. Okay? Not chai (tea). Chaat. It’s Indian street food – a variety of small plates, using a mixture of spicy and acidic, salt and sweet, soft and crunchy. According to Krishnendu Ray, assistant professor of food studies at New York University, “chaats carry lively, fresh flavors, overflowing with chiles, cilantro, coconut, and tamarind.” An example in the article suggested boiled cubed potatoes with a topping of spring onions, lime and tamarind sauce. Hmmm. Or a salad of avocados, strawberries, plums, cucumbers and pineapple with a squeeze of lemon or lime and a sprinkling of chaat masala (Indian spice blend).

2. Heritage Meats. Those derived from old strains of rare breeds of livestock (which produces better intra-muscular marbling and enhances taste). Whole Foods is one source. Others: Heritage Foods USA, Hoye Brothers Farm in Missouri (no website, but email: hoyebrothersfarm at gmail dot com), La Cense Beef in Montana (grass fed), Lava Lakes Lamb (Idaho grass-fed); and Local Harvest (a web directory of small sustainable farms that lets you search for heritage meat purveyors in your area. My only experience, really, is with the Berkshire (Kurobuta) ham I ordered last Spring. It was stupendous. I can’t say enough superlatives about it.

3. Agave Nectar. A substance much like honey, but is the sap from the agave plant. Its most notable feature is that it’s a low-glycemic carb. It’s sweeter than sugar, so you can use less (generally 25% less than sugar). Comes in three varieties: light, amber, and raw (the latter two taste more like maple syrup). Most supermarkets carry this now (at least they do in my area).

4. Allspice & Nutmeg. Oh, good. I like those a lot. But the new twist, if you can call it that, is to use it in savory dishes rather than sweet (like gnocchi, game meat, pork). All of these ideas are coming from the exposure to world cuisines.

5. Heirloom Beans. Why, you ask, are heirloom beans so popular? Experts say they taste better. Some varieties actually have a kind of potato-like consistency, or creamy. Beans like borlotti, Christmas limas, runner beans. You may have to grow your own, or seek out farmer’s markets to find these. They’re not all that common . . . yet.

In the article there were a couple of other trends to watch: pressure cooker and induction cooking, plus natural food preservation (dry curing, salting, pickling).

All information above from Cooking Light, March 2009. Photo at top of borlotti beans from beanieswholefoods.co.uk

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