Get new posts by email:

Archives

Currently Reading

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.

– – – – – – – – – – – – – – – – – – – – – –

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.

Scroll down to the bottom to view my Blogroll

Posted in Salad Dressings, on April 29th, 2012.

green_goddess_dressing

If you’ve never had Green Goddess, you’re missing out. Of course, you need to like a creamy dressing to begin with. Instead of the cloying taste of ranch dressing (which I do rarely eat), this has a bright herby flavor, some piquant additions from anchovy and wine vinegar. Plus a bit of Worcestershire (which you don’t taste, but it adds lots of umami).

Making green goddess isn’t hard. You just need to have a bunch of fresh herbs, tarragon amongst them and mayo. Some recipes include sour cream. Ina Garten’s version includes basil (instead of tarragon). There’s also a buttermilk version too (which would be lower in calorie). I use low-fat sour cream if I have it on hand. But the original recipe called for only mayo, and that’s this recipe, which I like very much. This time I made a very small batch as I only wanted enough to nap on some fresh asparagus.

But even at that, I had left over dressing, so the next night I used it as a dip for artichokes. Worked just great. I probably won’t make it again for many months. It’s rich (obviously). But I do love the herbs (particularly the tarragon, which predominates) and the bite from the fresh garlic. This recipe came from The New York Times. They did an article back in 2008 about it in which they related the origin of green goddess (a cook/chef the Palace Hotel in San Francisco in the early 1920’s, who created it to honor the actress in a then-play by the same name). The Times 2008 article used a recipe from  “The California Cookbook,” by Callahan. Supposedly the Palace Hotel (on Montgomery Street), to this day, still serves 200+ green goddess salads every day of the week!

What I liked: well, I’ve always liked green goddess, so it’s not new to me. Love the herbal taste and the variety of things I can do with it other than just toss with Romaine lettuce.

What I didn’t like: nothing at all!

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Green Goddess Dressing

Recipe By: Adapted from the New York Times, 2008, and they quoted it from ‘The California Cook Book,’ by Genevieve Callahan

Serving Size: 6

1 clove garlic — minced
1/3 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons minced chives
6 anchovy fillets — (in oil) drained and finely chopped
1 tablespoon oil — from the anchovy tin
Cracked pepper
1 tablespoon chopped parsley
1 tablespoon chopped tarragon (optional)

1. Place the garlic in a bowl. Using a whisk, blend in the mayonnaise, vinegar, Worcestershire sauce, chives, anchovies and anchovy oil. Add cracked pepper to taste.
2. Let stand at room temperature for an hour or longer to help meld the flavors. [Actually, I wouldn’t do that because mayo is subject to salmonella bacteria if left at room temp for very long, so make it in a small bowl and CHILL it for an hour or so.]
Per Serving: 120 Calories; 13g Fat (93.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 241mg Sodium.

Posted in Desserts, on April 27th, 2012.

choc_rasp_pudding_cake

When I was served this cake the other day at a cooking class my mind went “ding-ding.” I’ve had this before. I’ve made this before. Surely it’s already on my blog? When I got home from the class I went to my recipe index to look. Hmmm. No, couldn’t find it. That was odd. It should be on my blog since it’s such a great dessert. A layer of chocolate stuff on the bottom (that becomes a kind of frosting once you invert it), then a rich and tasty chocolate cake. Chocolate sinfulness!

Well, the next day I was on the phone with my friend Linda, and mentioned it. She said, “oh yes, you made that cake for me once and gave me the recipe.” In fact, Linda has made it a couple of times herself. Sure enough, I found the recipe – it was right where it should be, but it had no photo attached. That meant just one thing – I’d gotten this recipe before I started my blog. So, we’re fixing that error right now. I compared the two recipes – from Tarla Fallgatter (the older recipe I already had) and the new one from Linda Steidel, the instructor from the class I attended last week. Identical except for a couple of words in the instructions.

So, here you are, with this outstanding recipe for a cake that has its own frosting of sorts. First you make that part (melted chocolate, seedless raspberry jam and cream) and pour it into the bottom of a round cake pan. Then you make the chocolate cake – nothing unusual other than more seedless raspberry jam in it. It’s got the usual stuff – butter, cocoa, eggs, sugar, flour, leavening, etc. The cake batter is poured on top of the “frosting” layer in the pan. Once baked, you leave it sit for 10 minutes then invert it onto a cake plate (with a raised edge) and the “frosting” oozes slightly onto the plate. Gorgeous. Delicious.

This is best served warm, but if you want to make it earlier in the day, that’s fine. Let it sit out, then when you’re ready to serve, warm it in a 350° oven for about 10 minutes. 15 minutes at the most. Cut into wedges, add a few fresh raspberries (and whipped cream if you want decadence) and serve immediately. To raves. The recipe is going onto my favorites list if that tells you whether you need to make this or not!

What I liked: the intense chocolaty flavor – from the chocolate in the frosting and the cocoa in the cake itself. It’s very tender and “just right” with the oozing frosting on it.

What I didn’t like: absolutely nothing. Perfection as it is!

printer-friendly PDF

MasterCook 5+ import file – right click to save file, run MC, then File|Import

Warm Chocolate Raspberry Pudding Cake

Recipe By: From cooking instructor Tarla Fallgatter
Serving Size: 8
Serving Ideas: Garnish with fresh raspberries and mint leaves, or sprinkle powdered sugar on the top and a few large dollops of whipped cream
NOTES: Do not used Dutch process cocoa for this dish. Do not chill this cake – it will keep 2-3 days at room temperature. If doubling the recipe, make in two separate pans. You can make this cake one day ahead – cool it completely, cover and leave at room temp. Reheat cake uncovered at 350° for 10-15 minutes.

3 ounces bittersweet chocolate — cut in pieces
1/2 cup raspberry jam — seedless
1/2 cup heavy cream
CAKE BATTER:
1/2 cup boiling water
1/3 cup unsweetened cocoa powder — plus 2 teaspoons
1/4 cup whole milk
1/3 cup raspberry jam — seedless
1/2 cup unsalted butter
1/3 cup packed light brown sugar
1/3 cup sugar
2 large eggs
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Fresh raspberries for garnish
1 cup heavy cream — whipped to soft peaks

1. Preheat oven to 350° and generously butter a 9 by 2 inch round cake pan. Make sure you butter all the top edges as this rises well above the pan.
2. FROSTING: (pudding): In a small pan bring chocolate pieces, jam and heavy cream to a simmer, stirring occasionally, until smooth. Pour into cake pan.
3. CAKE: In a bowl whisk together boiling water and cocoa powder until smooth (use a whisk and a large bowl) then add milk, vanilla and jam. In a large bowl with an electric mixer beat together the butter and sugars until light and fluffy and add eggs, one at a time, beating well after each addition. In another bowl sift together the flour, baking soda and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
4. Pour batter EVENLY over frosting mixture. Bake in the middle of the oven for 30-35 minutes. Use a cake tester in the center of the cake – but don’t poke down into the “frosting” mixture. The frosting on the bottom will still be liquid. Cool cake on a rack for about 10-20 minutes.
5. Run a thin knife around the edge of the pan and twist pan gently back and forth on a flat surface to loosen the cake – it should almost float in the frosting – otherwise you won’t be able to get the cake out of the pan. Invert a cake plate with a slight lip over the cake pan and, holding the pan and plate together with both hands, quickly invert cake onto the plate. Frosting will cover the cake and run onto the plate. Serve with additional whipped cream and a few fresh raspberries on the side.
Per Serving: 547 Calories; 36g Fat (56.0% calories from fat); 7g Protein; 57g Carbohydrate; 4g Dietary Fiber; 146mg Cholesterol; 244mg Sodium.

Posted in Veggies/sides, on April 25th, 2012.

baby_fiesole_artichokes_raw

Aren’t those just the most beautiful things ever? Of course, the green plate with the purple artichokes are favorite colors  of mine anyway. When I began the setup for the photo I immediately grabbed my yellow-green plate, knowing the green would just make those babies pop. I didn’t alter a single thing in the photograph except resize it for the web.

Now, here’s a photo of the finished dish – sautéed artichokes with green onions, garlic, parsley, white wine, lemon zest. What’s there not to like about that combo?

baby_fiesole_artichokes_saute

A few weeks ago the folks at Freida’s Produce contacted me, as they do now and then, to ask if I’d like to try a new artichoke variety just coming available (at Ralph’s, April 25th through May 6th in case you want to find these). Since I love artichokes I said yes-yes-yes! In the post came a little box with 2 globe type artichokes (one red and one purple) and a 1-pound bag of baby artichokes, these little Baby Purple Fiesoles. If you’d like to learn more about them, click over to Freida’s artichoke page.

baby_artichokes_collageTurning to Deborah Madison’s cookbook, Vegetarian Cooking for Everyone, she has one recipe for baby artichokes and it was quite easy. First I trimmed up the artichokes, cutting off the tops (about 1/3 to 1/2 inch), trimming the base some, and removing the outer leaves – at least one full layer or two. More of the artichoke will be edible that way, although you can’t really eat it all. But the choke is invisible and the bottom 2/3 of each baby artichoke was edible.

There the photo of the little plastic bag and the artichokes cut in half (raw). Deborah’s recipe has you steam the artichokes whole, but I cut them in half as those were the instructions on the Freida’s bag.  If you want to prevent them from turning brown on the edges, drop the halves into acidulated water (water and lemon juice).  Anyway, I steamed them for about 10 minutes (Madison’s recipe indicated 6-8 minutes as whole ones). They were drained and cooled, while I prepped the other ingredients and the rest of our dinner.

When I was minutes away from serving our salmon and salad, I heated olive oil in a large, wide frying pan, added the artichokes (cut side down so you’d see the browned edges) and cooked them over moderately high heat for about 4 minutes until they’d taken on some color. Then I turned them over and added half of the gremolata (chopped parsley, fresh garlic and lemon zest) to the pan. Then I added some white wine (I used vermouth). Once that simmered off, water is added and the pan is covered for a short time to finish cooking. This step wouldn’t be needed if you’d cooked the artichokes completely. Mine were nearly done, so I only cooked them about 2-3 minutes.

I drizzled some lemon juice over them all, and added the last of the gremolata. And actually, I did something else with them – – I had some salad dressing out to mix with the sliced tomatoes we were eating, and I drizzled just a little bit of the dressing over the artichokes. In case you want to do that last step, make my Garlic VIP Dressing  to replicate it. I’ve not included that in the recipe below. When you eat these you just put the stem/bottom end in your mouth, about 2/3 of the way up each artichoke, bite down and draw it out. You’ll get one nice mouthful of deliciousness!

What I liked: well, the artichokes themselves were wonderful. Pretty too. Easy to prep. Relatively quick to steam and sauté. Definitely a do-again recipe.

What I didn’t like: nothing, really. These aren’t the easiest things to eat – you need to use your hands, and they’ll get a bit greasy. Have out a bowl to toss the inedible parts, and give each diner a second napkin for wiping hands!

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Baby Artichoke and Scallion Sauté

Recipe By: Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
Serving Size: 4

1 pound artichokes — baby [I used purple] about 18-22
1/3 cup lemon juice — diluted in a big bowl of water
2 tablespoons extra virgin olive oil
1 bunch scallions — including an inch of the greens, thickly sliced
GREMOLATA:
3 tablespoons parsley — chopped
1 whole garlic clove
2 teaspoons lemon zest
1 tablespoon fresh tarragon — chopped (or basil)
Salt and freshly milled pepper

1. Trim the artichoke tops about 1/3 inch or more and pulling off at least one layer of the outer leaves. Cut in half lengthwise. Put them in a bowl with the lemon juice and water to cover as you work. Drain, then steam them about 10 minutes, then drain. This can be done ahead of time.
2. Heat the oil in a large skillet over high heat. Add the artichokes, cut side down, and sauté until they begin to color in places. After several minutes, turn and add the scallions and wine. When the wine boils off, add 1 cup water and half the gremolata and tarragon. Lower the heat and cook until the artichokes are fully tender, between 5 and 10 minutes, then add tarragon and season with salt and pepper. Tip them, with their juices, onto a serving plate. Garnish with the remaining gremolata. Serve while hot.
Per Serving: 90 Calories; 7g Fat (62.6% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 45mg Sodium.

Posted in Soups, on April 23rd, 2012.

spicy_lentil_soup

Need some way to use a ham bone? If not, just use a ham hock and make this very heady lentil soup loaded with Indian spices (cinnamon, cardamom pods, turmeric, curry powder, red chili flakes) and topped with yogurt, cilantro and green onions.

You may recall that I had a ham left over from Easter Sunday and I knew I would be making some kind of soup with it. Probably lentil, but I hadn’t really decided. Several friends had mentioned split pea soup was on their menu this week, but I prefer lentils to split peas. I have one other lentil soup here on my blog – the one my dad used to make. It’s more an American style soup, I’d say, using oregano and canned tomatoes, with ground beef, not ham or chicken. Once I got down to it there wasn’t much ham left on the bone – we’d had it for 2 dinners and 2 lunches. It was mostly bone, but then I knew it would be full of flavor.

So, I simply put it in my huge soup pot, added water, an onion, some ginger and garlic, a bay leaf, red chili flakes and some spices and let it simmer for an hour. I had some chicken bones left over too, so they went into the pot as well. Then I added some lentils. I happened to have the red/orange type which turn yellow when cooked. These simmered for about 20 minutes. Then I added mushrooms (just because I had them in the refrigerator) and a couple cups of chopped celery (because I love their texture in soups). I cooked it another 10 minutes or less – just long enough to cook through the veggies. Some yogurt was added and a can of light coconut milk. I tasted it for seasoning (added some salt) and at the last minute added garam masala to the soup before scooping it out into bowls and garnishing with a little dollop of yogurt and green onion and cilantro.

This soup is quite soupy (meaning thinner than some). Don’t expect it to be solid and chunky – it’s actually quite light. Nourishing, though and extra tasty. If you prefer a chunkier soup, just don’t add as much water as I did. You can always add it later.

What I liked: the overall flavor – lots of it – spicy hot. The meat in it (and there wasn’t much of it as I probably had just a cup or so of ham and chicken meat once I pulled it off the bones) was just right. It’s more about the lentils than the meat anyway. Loved the mural of flavors in this from the cinnamon and cardamom. And the cumin. And curry. Well, all of it.
What I didn’t like: nada, nothing.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Spicy Lentil Soup

Recipe By: My own concoction
Serving Size: 10
NOTES: This is ideal for using some leftover ham – mostly the bone. This soup has very little meat in it (maybe about 1 1/2 cups at most). It’s also a thinner style soup. If you like it really thick, just use a lot less water. If you use low fat or fat free yogurt do not bring the pot to a boil at all or the yogurt will separate. Full fat Greek yogurt can tolerate a light simmer, but this is best just heated through enough to serve.

1 whole ham hock — (about a pound)
3 pieces chicken thigh, no skin (or use left over chicken meat added to the soup later)
1 large onion — peeled, chopped
1 whole cinnamon stick
1 whole bay leaf
4 whole cardamom — pods
3 quarts water — or use chicken broth if you are using left over chicken meat instead of the bones added to the broth part
4 tablespoons ginger garlic paste — (or use some fresh ginger ground fine and several cloves garlic)
2 tablespoons ground cumin
1 tablespoon turmeric
1 tablespoon curry powder — medium hot
1/2 teaspoon red chili flakes
1/2 tablespoon garlic chili paste
2 cups lentils — small, any color
1 pound mushrooms — chopped
2 cups celery — sliced
15 ounces coconut milk — light, if available
2 cups Greek yogurt, full-fat
1 1/2 tablespoons garam masala
Salt and freshly ground black pepper to taste
TOPPINGS:
2/3 cup green onions — chopped (both white and green part)
1/3 cup cilantro — minced
Greek yogurt to taste

1. Add water to a very large stock pot, then add the ham hock (or leftover ham bone with some ham meat attached), chicken, onion, cinnamon stick, bay leaf, cardamom pods, ginger garlic paste, ground cumin, turmeric, curry powder, chili flakes, garlic chili paste. Bring mixture to a boil. Reduce heat and simmer for about 45 minutes. Remove ham and chicken into a bowl and set aside to cool.
2. Add lentils to the soup pot, bring to a boil again, reduce heat and simmer for 15-30 minutes, until lentils are still under-done. How long that is will depend on what kind and size lentils you use.
3. Meanwhile, prepare mushrooms and celery. Add to pot and simmer for about 10 minutes only (you want the veggies to have texture). While that’s cooking, remove the ham and chicken meat from the bones and tear or cut into small bites and add into the soup for the last 2-3 minutes to heat through.
4. Prepare the garnishes and set aside.
5. When the soup is done, add the coconut milk and yogurt. Heat through, then add the garam masala. Taste for seasonings (salt will be needed).
6. Scoop about 2 cups out into wide, flat soup bowls and garnish with green onions, cilantro and a dollop of Greek yogurt.
Per Serving: 377 Calories; 18g Fat (41.3% calories from fat); 21g Protein; 38g Carbohydrate; 17g Dietary Fiber; 38mg Cholesterol; 86mg Sodium.

Posted in Chicken, on April 21st, 2012.

A relatively simple chicken dish – although it did require two pans – but it was well worth it because the flavors and texture were lovely.

Just so you know – there’s a goodly amount of butter and oil in this dish. Both oil and butter are used to sauté the chicken (that was in one pan) and several tablespoons of butter are added to the lemon caper sauce too (the second pan). Was it worth it? I suppose it depends on how many grams of fat one should consume in a day, or a week. It was spread out over several servings, of course, but my recipe program, MasterCook told me this had 30+ grams of fat per serving. Hmmm. When I saw that I decided to shave a tablespoon of butter off the lemon caper sauce. And I used less oil and butter in the sauté pan too. That brought the fat grams down to 29. Every little bit helps; that’s my motto. But low fat this is not. And those garlic green beans you see in the background? Those aren’t low fat either, although it’s all EVOO, so that’s supposed to be healthy fat, right? We can’t ever seem to get enough of those green beans – we eat them cold, even, as a snack. If you haven’t ever made that recipe, you really should. I make those at least once a month. Maybe once every 3 weeks or so.

chicken_dipsBack to the chicken. Delicious. Must be made at the last minute – not a do-ahead meal. But I got everything (just about) ready ahead of time (like pounding the chicken breasts to 1/2 inch, making the fresh bread crumbs, chopping the shallots and measuring out the capers), so all I had to do was dip the chicken in the egg and herbed fresh bread crumb mixture and plop them into the hot pan. After browning, the pan itself went into a 400° oven for about 9 minutes. The recipe says 7-9 minutes. I checked at 7 minutes and they weren’t quite done, but it would depend totally on how thick the chicken was.

Then I made the sauce – fairly easy, really. I made it once the chicken was in the oven, although I’d already minced the shallots ahead of time. The capers were measured out and the cold butter was cubed and chilling. Just don’t let the sauce bubble (boil) or the sauce will break. Keep it just below that temp and add the butter gradually. Then just spoon it over the chicken breasts the moment they come out of the oven. Do serve on hot plates if you can. The recipe came from Phillis Carey‘s chicken cookbook.

What I liked: the crunchy texture of the breading – fresh bread does wonders for making a crispy crunchy topping for fish or chicken. The chicken was perfectly cooked, tender and juicy too.

What I didn’t like: maybe the amount of time to make it, but then it really wasn’t that much. My DH wasn’t very happy with all the pans and dishes, and little mis en place dishes I used (he does the dishes, you see). But it was really delicious, so I think it was worth the time and the dirty bowls and pans!

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Fresh Herb Crusted Chicken Breasts with Lemon Caper Sauce

Recipe By: Adapted a little from Phillis Carey, Fast & Fabulous Chicken Breasts, 2005
Serving Size: 4

4 pieces boneless skinless chicken breast halves
Salt and freshly ground black pepper
2 whole eggs
1 tablespoon Dijon mustard
1 tablespoon water
2 cups fresh breadcrumbs
1 tablespoon fresh thyme — minced
1 tablespoon Italian parsley — fresh, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
LEMON CAPER SAUCE:
3/4 cup dry white wine
3 tablespoons shallots — chopped
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter — chilled, cut into 8 pieces
2 tablespoons capers — drained

1. Preheat oven to 400°.
2. Trim chicken breasts and pound between two sheets of plastic wrap to an even 1/2 inch thickness. Season chicken with salt and pepper to taste.
3. In a shallow bowl or pie plate whisk together the eggs, mustard and water. In another shallow bowl combine the breadcrumbs, thyme and parsley. Dip chicken pieces in egg mixture and then coat with breadcrumb mixture, pressing to adhere.
4. Melt butter with olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook 2 minutes per side to brown – do not burn. Transfer chicken to a baking sheet. Bake for 7-9 minutes or until chicken is cooked through.
5. SAUCE: Combine wine, shallots and lemon juice in a medium saucepan. Bring to a boil over high heat and cook to reduce the amount to 1/4 cup, about 5 minutes. Reduce heat to very low and add butter, one piece at a time, taking care not to let the sauce bubble. Remove from heat and stir in capers. Season to taste with salt and pepper if needed. Pass sauce and spoon over the chicken pieces.
Per Serving: 481 Calories; 29g Fat (58.1% calories from fat); 33g Protein; 14g Carbohydrate; 1g Dietary Fiber; 221mg Cholesterol; 325mg Sodium.

Posted in Desserts, on April 19th, 2012.

rhubarb_cake

A tender, tender cake with rhubarb. Full of brown sugar flavor, nuts and just overall deliciousness!

OMGosh. Trust me when I tell you you HAVE to make this cake. It’s rhubarb season, folks. Go buy some right now and make this asap. The recipe came out of the book I told you about a few days ago, Bonny Wolf’s Talking with My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories. I’d told you I was going to bake her mother’s cake-mix style chocolate pistachio bundt cake first. I lied. When I went grocery shopping the other day I spotted rhubarb. Beautiful, pristine stalks that just begged to be bought. I did. I bought. I mixed. I made.

The cake itself was very, very easy to make. This one is not a cake-mix type – just simple ingredients – butter, brown sugar (hence that darker crumb to the cake), an egg (just one), some cream, flour and stuff like that. Then you fold in 1 1/4 cups of chopped up rhubarb and pour it into a 9×9 pan. The topping just “makes it.” A combo of sugar, softened butter, cinnamon and walnuts – sprinkled over the top and it’s baked for 45 minutes. Mine was done in about 41 minutes (I tested the interior of the cake with my Thermapen instant thermometer), when it reached 210°.

A few hours later I cut squares. Oops, I lied again. I cut one square. My DH didn’t want any. He’s not crazy about rhubarb (he says) and it did have quite a bit of sugar in it. I used some Splenda in the topping, but I have never tried the Splenda brown sugar mix (guess I should), so I needed to use the real stuff in the cake. But, when I put the first bite into my mouth I let out a resoundingly loud “mmmm.” He came walking over to me and I gave him a bite of mine. He too went “mmmm.” Then he said “wow.” I said “wow.” I was sorely tempted to cut another slice, but I resisted. This could be made as a coffeecake, I think – but it’s certainly a lovely dessert. I didn’t put anything on it (like ice cream or whipped cream) as it doesn’t need it at all. As I’m writing this it’s about 11 am and my DH said, after we returned from a bunch of food shopping, that he blood sugar felt low. I offered him a little piece of the cake and he scarfed it up in a matter of a minute. And pronounced it “delicious.”

What I liked: the extremely tender and moist crumb of the cake – soft and silky; loved the nutty and cinnamon laden topping. The rhubarb is a low-profile undercurrent. I might even add more rhubarb next time. The cake is certainly sweet enough it could handle more, I think. This is a keeper. It’s going onto my favorites list, if that’s any indication of how much I loved it. I’m so glad I read Bonny Wolf’s book and copied out this one.

What I didn’t like: absolutely nothing!

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Fern’s Rhubarb Cake

Recipe By: Talking with Your Mouth Full, by Bonny Wolf, 2006
Serving Size: 9

CAKE:
1/2 cup butter
1 1/2 cups brown sugar
1 large egg
1 cup cream
1 teaspoon vanilla extract
1 teaspoon baking soda
1 pinch salt — (more if using unsalted butter)
2 cups flour — (USE SCANT MEASURE)
1 1/2 cups rhubarb — finely diced
TOPPING:
1/2 cup sugar
2 tablespoons butter
1 teaspoon cinnamon
1/2 cup walnuts — chopped (or pecans)

1. Preheat oven to 350°
2. Butter a 9×9 baking pan.
3. In the bowl of an electric mixer cream the butter and sugar. Add the egg, cream and vanilla and mix. Add baking soda, salt and flour, then blend thoroughly. Stir in the rhubarb.
4. Pour batter into baking pan.
5. Mix the topping ingredients together and sprinkle over the cake. Bake for 45 minutes (or to 210° using an instant read thermometer). Cool on a rack.
Per Serving: 469 Calories; 24g Fat (45.6% calories from fat); 6g Protein; 59g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 313mg Sodium.

Posted in Beef, on April 17th, 2012.

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

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

asparagus_zucchini_tart

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

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

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

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

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

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

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

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

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

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

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

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

printer-friendly PDF
MasterCook 5+ import file

Dijon and Cognac Beef Stew

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

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

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

Posted in Books, on April 15th, 2012.

imageUntil a week ago I’d not heard of Bonny Wolf. She’s a journalist (mostly food, maybe all food related) and writes for several newspapers and magazines. She’s also on NPR. Her 2006 book Talking with My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories is just so utterly charming and funny that I had to tell you about it.

Bonny is near my age, I would guess. She mentions that she got married in 1972 and bought a 3-ring blue binder where she carefully pasted recipes, divided by categories, adding more as time went by. Finally, it got so thick she couldn’t close the binder, so she graduated to stuffing everything in a gift bag. Before she knew it nearly 20 years had gone by and her recipe bag was out of control! So one day she bit the bullet and started sorting. As she sat there going through recipe after recipe:

“I ran into my great-aunts, a few cousins, old family friends, childhood friends, adult friends and friends from whom I’ve been separated for decades. I followed myself from Minneapolis (fifteen recipes using wild rice) to Baltimore (crab cakes several ways) to New Jersey (Hungarian chicken paprika) to Texas (real chili) to Washington, D.C. (the spring shad roe ritual). I revisited small and big life events – the birth of my son and subsequent birthday parties (chicken a la king and Texas sheet cake), the early years of entertaining (five different recipes for “quiche for a crowd” and the chicken divan that was my first dinner party dish), years of travel (chicken mole and sticky toffee pudding), my husband’s surprise thirtieth birthday party in a log cabin on the Raritan River (six food long sandwiches using lettuce from our tiny garden).”

Just that paragraph had me hooked. She goes on  – here are the beginnings of a few other paragraphs:

“I remember my fancy drinks period . . .”

“The food of Mexico held my interest for years . . .”

“Judging from the huge numbers of recipes for egg dishes – stratas, omelets, baked eggs – I have spent more than thirty years in search of dishes to serve for brunch. I still haven’t found just the right one.”

The words go on. I was in stitches. Obviously my culinary past somewhat mirrors that of Bonny Wolf. She mentions making Chicken Divan. My gosh. I haven’t made that in 30 years, I don’t suppose. It was the rage at one time. It’s really good. Maybe it should be resurrected!

Anyway, I sat down intending to just glance through the book, and an hour or so later I came up for air, knowing that I was going to be copying numerous recipes from her book. At the end of each chapter she gives you just a smattering of her recipes (related to the chapter subject) – some truly her own, but mostly they’re ones she gathered – like the Chocolate Pistachio Cake that she grew up eating (her mother’s recipe) in the Bundt Cake chapter. There’s a chapter on antipasto, toast, kitchen tools, aprons, jell-O, breakfasts, dinner disasters, chicken, potluck, shad, vegetarian (her son was one for several years), even Chinese [food]. All the way through, I was laughing. Sometimes nearly belly laughs. Bonny Wolf is a very creative writer – she knows how to build up your interest by reminiscing and you feel you’re right there beside her.  I loved-loved her stories. I savored every word. It’s available in paperback if you’re interested. And I’ll be making some of her recipes – the first one on the docket is the Chocolate Pistachio Cake. Coming soon to a blog near you . . .

Posted in Grilling, Pork, Sous Vide, on April 13th, 2012.

boneless_pork_chops_sous_vide_131

Even using the sous vide, the prep work may require a couple of steps – as in this case. First I soaked the pork chops in an apple brine for 24 hours, then they went into the sous vide for several hours with some seasonings. Worth the effort for sure.

After several weeks, I’m still learning my way through using the SousVide Supreme Sous Vide Water Oven. The process doesn’t come naturally like stove top sautéing, or grilling or simmering. But I’m getting the hang of it. This time I pulled some pork chops out of the freezer that I’d already prepped. I’d bought one of those big packages of boneless thick pork chops at Costco. Here’s what I did to the whole batch:

  1. Soaked them in a big Ziploc bag in Tyler Florence’s Spiced Apple Brine. For 24 hours. I drained it, then . . .
  2. Put two small chops each into vacuum pouches (still left open at this point).
  3. Added to each pouch a little sprinkling of capers, about 1 teaspoon of Dijon mustard and kind of mushed it around on one side of the meat, about 1/2 teaspoon of fresh chopped rosemary and some pepper. Then I sealed them up with the vacuum sealer.

pork_chops_bagged_rackAt this point I froze them so it would be easy to prepare once they were defrosted, which I did 24 hours ahead of serving. The day of, I put them in 131° water in the Sous Vide, and let them cook for about 6-7 hours (the range is 5-8 hours – meaning they’d be done in 5 but they can hold at that temp for up to 8 hours). My DH fired up the gas grill and just seared them for about 1 1/2 minutes per side. I made a kind of a raita sauce on the side (sour cream, fresh chives, minced cucumber, lemon juice, a little jot of champagne vinegar, some fresh herbs, salt, pepper). I’d also done some of the pork in a curry kind of flavoring mix, but none of us cared for it much – so that’s why I made the raita style side. Raita goes mostly with Indian food (you can see the yellow curry in the upper pouch), but it was nice enough with this.

So how was it? Wonderful! The meat was tender as could be – it was perfectly cooked through, pink in the middle too. If you are cooking pork from a raw state the USDA recommends you cook it to 143° to kill the pathogens. But using a sous vide, several hours of that slow cooking provides the same bug-killing at 131° (according to my sous vide information). In my sous vide cookbook, it indicates that pasteurization of meat (beef, lamb, pork) occurs  after 2 hours (1 1/4 inch thick meat). Thinner meat takes less time. So even though the meat was pink in the middle, it was completely cooked and safe.

What I liked: just how tender the meat was, and how flavorful the little seasoning in it was. Brining was definitely the way to go.

What I didn’t like: really nothing. I’d definitely make this again. I’ll likely make a different sauce.

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Pork Chops with Spiced Apple Brine (Sous Vide 131°)

Recipe By: My own concoction
Serving Size: 4

30 ounces boneless pork top loin chops — about 1″ thick
2 T. Tyler Florence’s Spiced Apple Brine
3 cups water
POUCH SEASONINGS:
4 tablespoons capers — drained
2 teaspoons Dijon mustard
1 1/2 teaspoons fresh rosemary — chopped
Freshly ground black pepper

1. In a large Ziploc plastic bag combine the apple brine mixture (a flavored salt) and water. Add pork chops, seal bag and rest in refrigerator for 24 hours, turning at least once.
2. Remove chops from brine, drain and pat dry with paper towels.
3. Place 1-2 chops into vacuum seal bags and divide the seasonings (capers, mustard, rosemary and pepper) amongst the bags. Spread the mustard over one side of each chop. Seal bags using vacuum sealer. Pouches can be frozen at this point if desired. When ready to use, defrost for 24 hours in refrigerator (or put them in a bowl of cold water for about 3 hours at room temp).
4. Preheat sous vide to 131°. Place pouches in the water for 5-8 hours.
5. Remove from sous vide, cut open pouches and sear the meat on an outdoor grill (or on an indoor stovetop grill) for about 1 1/2 minutes per side, just to give the sides an attractive appearance. Serve immediately.
Per Serving: 249 Calories; 9g Fat (35.5% calories from fat); 38g Protein; trace Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 193mg Sodium.

Posted in Salads, on April 11th, 2012.

shaved_asparagus_bean_salad

My daughter-in-law Karen told me about this salad and raved as she handed me the recipe, telling me I had to try it. Indeed. It’s SO very unusual – literally it’s shaved raw asparagus [done with a potato peeler], red onion, canned white cannellini beans, a citrus dressing that’s almost negligible on the oil side, some walnuts, and I added some chives and a few little slivers of kumquat (not in the original recipe). Totally worth making.

Until recently I’d never even heard of the magazine, Clean Eating. My daughter in law subscribes to it and has mentioned several recipes she’s tried and really liked. In case you haven’t heard of it either, here’s a sentence I copied out from their website: [Clean Eating] is all about consuming whole food in its most natural state, or as close to it as possible. And when she handed me the print-out from their website, she said I just had to try this recipe for the shaved asparagus salad. With asparagus in season, I wanted to give this one a go right away, before asparagus disappears from our local markets.

shaved_asparagus

There you can see the shaved asparagus. The ridges on each sliver are from the peeler itself. Everything you shave with this peeler has that distinct marking.

shaved_asparagus_collageThat peeler is a treasure in my gadget arsenal – one of my favorite things (shown in photo at left) – full name Messermeister Pro Touch Swivel Peeler. I use this thing nearly every day in my kitchen. Anyway, I grabbed each asparagus stalk and peeled away, which gave me a really big pile of asparagus. And no, you don’t cook the asparagus – it’s shaved raw and served raw.

I prepared a half of a recipe, which would serve about 5 people, and used about a pound of asparagus, plus one can of cannellini beans.

As it happened, I cut off the very bottoms of all the asparagus stalks, but probably I didn’t have to do that, as I could have used those fibrous ends to hold onto. So I ended up with these little nubbins, which I tossed out. Actually, I ate all the little spikes from each spear I took a photo of the last one before I ate it :-).

You don’t need to make the dressing separately – it’s just fresh orange juice, fresh lemon juice, a little jot of champagne vinegar and you do toss the asparagus in a tiny amount of olive oil. The 10-servings salad calls for one tablespoon of oil. I made just half a recipe, as I mentioned and I still used a full tablespoon. And I just squeezed one orange and a half of a lemon into the bowl. So my measurements were not exact. Then you add some Pecorino cheese shavings (delicious addition since I love-love Pecorino cheese almost more than Parmigiano), fresh basil and toasted walnuts. Because we have fresh chives abounding in my herb garden, I threw in some of that, and our kumquat tree is just loaded with them, so I added some slivered peel (about 4-5 of them) to the salad as well. Those latter items weren’t in the original recipe. My DIL added fresh shaved fennel to her salad (I didn’t have any, so obviously that was left out of mine).

On the website’s recipe they suggest that if you have any leftovers of this, add a can of tuna and you have a full lunch salad. My friend Linda came for dinner, and we ate ample portions each – but we have just enough leftover, I think, to serve 2 people a small serving for lunch tomorrow.

What I liked: I understand the “clean eating” idea – this salad is just simple, but substantial and tasty food, with a “clean” citrus dressing that just adds, but doesn’t distract from the flavors of the asparagus and beans. I’d definitely make this again. The ONLY thing I’ll do differently next time is soak the onion for half an hour in water to remove some of the raw sharpness. Do note the very low calorie and low fat content here – this is a very healthy salad!

What I didn’t like: absolutely nothing. This is a definite keeper!

printer-friendly PDF
MasterCook 5+ import file – right click to save file, run MC, then File|Import

Shaved Asparagus and Cannellini Bean Salad

Recipe By: Adapted slightly from Cara Lyons, for Clean Eating Magazine
Serving Size: 10
NOTES: This salad makes a unique and healthy side dish for easy entertaining. It yields enough for a crowd, but if you have leftovers, combine with tuna the next day for a satisfying and delicious lunch. My suggestion: soak the onion in water with just a tiny jot of vinegar added to it – this will take away that sharp, raw onion flavor, then just drain and add to the salad.

2 pounds fresh asparagus
1 tablespoon olive oil
1 medium red onion — thinly sliced
30 ounces canned cannellini beans — canned, drained and rinsed well
2 tablespoons fresh orange juice — (or more if desired)
2 tablespoons fresh lemon juice — (or more if desired
1 tablespoon champagne vinegar
1/2 cup walnuts — chopped, lightly toasted
1/2 cup Pecorino Romano cheese — shaved, or Parmigiano cheese (2 oz)
1/4 cup fresh basil — cut in slivers
Sea salt and fresh ground black pepper — to taste
3/4 cup fennel bulb — shaved (optional)
2 tablespoons fresh chives — minced (optional)
2 tablespoons kumquats — halved, seeded, finely slivered (optional)

1. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (You should be left with about 1 lb shaved asparagus.) Drizzle oil over asparagus and toss to coat.
2. Add onion, beans, orange and lemon juices, and vinegar. Toss to combine.
3. Fold in walnuts, cheese and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.
Per Serving: 157 Calories; 6g Fat (31.8% calories from fat); 10g Protein; 21g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 352mg Sodium.

Related Posts Plugin for WordPress, Blogger...