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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2021, I’ll still participate, but the two daughters are going to do more posting from here on out.

We participate in an amazon program that rewards a little tiny $ something (pennies, really) if you purchase any books recommended (below), or buy products occasionally mentioned on the blog with an amazon link. 

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BOOK READING:

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. The book IS a novel, but the event is true. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. On the voyage the ship encounters a hurricane and several giraffes are lost, but two young ones survive. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission. A young boy (barely an adult) becomes the driver (his only goal is his desire to go to California), with the zoo’s delegate (a middle-aged man with a past), and it’s the story about these two misfits and their caring for the giraffes, feeding them (that’s a laugh – onions play a big part). No freeways existed back then, and the mental picture of the vehicle they used (basically a small truck) with the two giraffes confined within two tall boxes precariously strapped to the truck, and their driving and carrying-on getting under bridges and over rivers is just a hoot. I so wanted this story to be true – parts of it ARE true. Worth reading if you enjoy such animal stories. The giraffes survive, thankfully, and they both lived to a ripe old age at the zoo!

Also a kind of quirky book by Beth Miller, The Missing Letters of Mrs. Bright. Picture a middle-aged woman, slogging through life with a not-very-attentive husband, grown children, and one day she decides to leave. Completely. Maybe she had a bucket list of sorts, and she knew none of those places would ever happen in her life if she stayed put. She sets off to find a long-lost girlfriend. The book is about her journey. Her travels. Friendships, and lost friendships. Everyone can probably empathize with Kay Bright as she examines her life. And yes, there are letters and chapters with her daughter, Stella. Cute book.

Katherine Center’s book, Things You Save in a Fire: A Novel is certainly vivid. There aren’t very many women firefighters out there in the world – this is about one. A novel, however. About her work life and the harrassment she endures (some of it’s with love, some not) and about her relationships. The pros and cons of transferring to a different fire station (just like any job move, not always smooth). Good read.

Riveting story of post-WWII- Japan in Ana Johns novel, The Woman in the White Kimono: A Novel. About a young Japanese girl who falls in love with an American serviceman. Such relationships were fraught with problems from the very strict Japanese families who resented the American presence in their country, to the American military higher-ups who made it impossible for the servicemen to marry Japanese nationals. Could hardly put it down. Yes, it’s a romance of sorts, but not in the typical sense of today’s novel-romance-writing. There aren’t always happy beginnings, middles or endings, but the in between made for very interesting reading.

Also read Rishi Reddi’s novel, Passage West: A Novel with a very different take on the migration of Indians (East India) to the California agricultural lands east of San Diego during the 1920s and 30s. Wow. What an eye-opener. Of their small but loyal family enclaves, the hard-scrabble lives they led, the near poverty level of farming. I’d never heard that any Indian migrants were a part of farming here in California. Obviously they made up a very small percentage of the immigrants who settled there.

Maybe not everyone’s cup of tea, but the Mary Morris book, A Very Private Diary: A Nurse in Wartime tells the true day to day life of a young Irish girl who becomes a nurse, in England, France and Belgium in the midst of WWII and immediately after the war. Fascinating glimpse into the hardships not only for patients (the war-wounded) but for the underappreciated and hardworking staff at various hospitals (even a tent one in Normandy where she worked for many months after D-Day). She meets her to-be husband and even that is fraught with difficulty from many angles.

Could hardly put down Krueger’s book, This Tender Land: A Novel. My friend Ann recommended it. I was gripped with the story within the first paragraph, and it never stopped until I turned the last page. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. Some very ugly things happen at that school. Eventually they  escape, and they are “on the run.” With a few others with them. If you loved Huckleberry Finn, you’ll have a great appreciation for this story as they use a canoe to get themselves down river. Never having very much to eat and getting into trouble way too often, and authorities on their tail. Well, you just have to read the book to find out what happens.

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children. The book is heartbreaking, but one of those that everyone should read. The hardship, the hunger, the dirt and dust, the failed crops, the lack of rain, then the story picks up again in central California, back in the day when the wealthy growers just used up the migrants. I don’t want to spoil the story. So worth reading. Hannah really knows how to weave a story.

Brit Bennett has written quite a book, The Vanishing Half: A Novel. It’s a novel, yet I’m sure there are such real-life situations. Twin girls are born to a young woman in the South. Into a town (that probably doesn’t exist) that prides itself on being light-skinned blacks. The father was very dark, but he plays no part, really, in this story. Growing up, the girls leave home at 18 to find their way in New Orleans. Suddenly, one twin disappears (her clothes and suitcase all gone in the wink of an eye). Her twin left behind has no idea what’s happened to her. As the story reveals, with divided paths, one twin continues her life as a black woman, and the other twin, the one who left, is able to pass as a white woman. She marries well, has a daughter. Well, let’s just say that there are lots of wicked webs woven throughout the story, starting from the girls’ mother who never wants to speak again of her lost daughter. But you know where this is going, don’t you? Things are found out. The author does a great job of weaving the story apart and then back together.

What a book. The Only Woman in the Room: A Novel by Marie Benedict. A novelized biography of Hedy Lamarr, the famous actress. She was a brilliant mind, and a beautiful woman. It tells the story of her coming of age, how she navigated the world of acting back in that time period (she was Austrian, and Hitler was in power). The writing was very well done – to tell Hedy’s story with detail and poignancy. Eventually Hedy made it to the U.S. and her life story changed, but still had its difficulties. I loved the book, beginning to end. She should have become an engineer as she invented several war related bomb tools. Very much worth reading.

Also read The Secret of the Chateau: Gripping and heartbreaking historical fiction with a mystery at its heart by Kathleen McGurl. There are two stories here. The historical part is just prior to and up to the French Revolution, when aristocrats were chased and killed, guillotined in many cases. There is a young couple (part of the royal court) who escape to a remote small castle owned by his family, located on the edge of France and Italy, hoping to wait out the revolution and hoping the villagers love and care about them. Then jump to current day as a small English group of close friends decide to retire somewhere on the continent, and settle on a small abandoned castle in the remote hills of France along the Italian border. Got the picture? The historian in the group is quite interested in the history of the home, and clues are revealed (in the tower) that lead her and the group on a quest to discover what happened to the couple who used to live there. There was a fire once upon a time. There’s an pesky ghost. There’s also a very old child’s doll/playhouse on the grounds. Plus there’s a small graveyard. It is VERY intriguing. Very interesting. I love historical novels like this, and this one in particular does have quite a mystery involved, too.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. The story is all about Mary, her growing up, her scholarly pursuits, and then from the moment she meets Jesus as a young man. The story follows along to and beyond his death on the cross. In the time of Christ it was extremely uncommon for a man not to marry. It was almost unseemly. Fraught with suspicions, I’d suppose. Although scripture, as scripture, does not play a very strong part here, if you’ve read the Bible you’ll see many of the stories of Jesus’ life through Mary’s eyes. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. Her husband was a journalist, and his life was always in danger because he wrote the truth, and that was taking a risk. The story is about her escape, with harrowing chapters as she makes her way north from Acapulco, with various major detours, one step, or sometimes nothing more than a hair’s width ahead of the cartel minions trying to find her. I could NOT put this book down. The author is not Hispanic, and some have criticized her for that, but she did her research, and many authors write about places and people they are not. I have nothing but respect for her having told this story. You need to read this.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice, living in an English home which lacks much, leaps to agree to marry a visiting American. It was an escape for her. He is a man of some family wealth, and she travels from England to Kentucky, during the 1920s. Once settled into the family home, she discovers married life is not what she had expected. Affection is lacking, and she must share the home with her tyrannical father-in-law, the owner of mines in the deep mountains. And with the ghost of the deceased mother-in-law. The family cook won’t tolerate Alice’s help in the kitchen. Alice is terribly lonely and unhappy. The town doesn’t much like this English woman with her funny way of speaking. But then, she meets a woman who encourages her to join the Horseback Librarians. With trepidation, she begins traversing the remote hills, through unbelievable weather, to deliver old, battered and tattered books to the remote inhabitants of the area. She makes friends, wonderful, loving people from all walks of life. There is tremendous tension from the danger of the mines, the unions trying to get a foothold, plus the unraveling of her marriage, including the dreaded father-in-law who feels she should answer to him, behave as he wants. Uh, no. Alice goes her own route. Her new friends become her family, and, oh, what love. There has been much criticism of Moyes’ possible plagiarism of another book regarding the Horseback Librarians. I read the other book – but I didn’t feel remotely as intrigued by that story as I was by Moyes’ version. A feel good story, but it takes some while getting to that “feel good” part, nearly to the end.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat. It’s about Ellen. Her early years, under much hardship. About her teens, some of it as an orphan. Then a young adult, which includes marriage, a marriage blanc, which I didn’t understand until you learn the meaning. Then a child enters the picture, a child that will become a focus for the remainder of the book. Through the war, and beyond. I cried several times, as will you, I suspect. What’s a constant is the descriptions of the place, a town called Upton, near Southampton. About the hills and dales, the flora and fauna, the rain, the mud sometimes, the flooding sometimes. But throughout, it’s about neighbors caring for neighbors, and about love. A must read. Would make a really good book club read.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

 

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 Fish, Gundry-friendly, lectin-free, on November 27th, 2019.

creamy_lemon_salmon_dill

You can never have too many recipes for salmon. This one is easy and quick. Rich? Yes. So good, though.

Another one of the recipes from the salmon class with Phillis Carey. Very simple to make – done all in one pan. You’ll need some fresh dill (which really adds so much flavor) and heavy cream and a lemon. The salmon is pan-seared then removed while you make the sauce. Once it’s done, you add the salmon back in and cook it for a minute or two at the most. See? Easy. Phillis suggested serving this with orzo and spinach. You’ll want something carb (orzo, rice) or carb-like (riced cauliflower, millet) to soak up any extra sauce and juices from this.

What’s GOOD: how easy. Delicious. Tender texture. Loved the dill in it.

What’s NOT: nothing at all.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Creamy Lemon Garlic Salmon with Fresh Dill

Recipe By: Cooking class, Phillis Carey, Oct. 2019
Serving Size: 4

24 ounces salmon fillets — 6 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
3 cloves garlic — minced
1 tablespoon all-purpose flour
1 1/4 cups heavy cream
Juice and zest of 1 lemon
2 tablespoons fresh dill — chopped
Crushed red pepper flakes

1. Season salmon all over with salt and pepper. In a large nonstick skillet over medium-high heat, heat oil. Do not allow oil to smoke or oil will burn. Choose a frying pan that won’t crowd the fish – it needs space around each fillet to cook properly. Add salmon, skin side-up, and cook until golden and seared, 6 minutes. Flip and cook until skin is crispy, about 5 minutes. Remove salmon from skillet and transfer to a plate.
2. Reduce heat to medium (and remove from heat if the pan appears to be too hot), and melt butter. Stir in garlic and cook 30 seconds, then stir in flour and cook 30 seconds more. Whisk in heavy cream. Bring to a simmer and let thicken slightly, 2 to 4 minutes. Stir in lemon zest and juice and dill. Season with salt and pepper.
3. Return salmon to skillet and let simmer in sauce for 1 minute. Garnish with crushed red pepper flakes before serving. Nice served with buttered orzo and fresh spinach. Or riced cauliflower or millet – something to soak up the extra sauce and juices.
Per Serving: 520 Calories; 40g Fat (69.0% calories from fat); 36g Protein; 4g Carbohydrate; trace Dietary Fiber; 198mg Cholesterol; 172mg Sodium.

Posted in Gundry-friendly, lectin-free, Salads, Veggies/sides, on November 24th, 2019.

warm_brussels_sprout_salad_bacon_apples

Trust me on this one – so delicious. The Brussels sprouts are raw – it’s the bacon dressing that makes it kind of warm.

This was a stunner of a recipe at a recent class with Phillis Carey. She made a huge amount of it and I gobbled every bite on that plate. I have all the ingredients in my frig right now, to make it myself. The recipe came from Rachel Ray (from her magazine, I think).

Phillis cut up the apples in advance and kept them soaking in Sprite (or use water with some lemon juice) until she was ready to assemble. The pecans were toasted ahead also. The dressing she made at the moment – mostly because you start off with some bacon slices and you use the bacon fat + some EVOO (yes it needs it) to make a bacon vinaigrette. If you made the dressing ahead, the bacon at room temp would congeal and you’d have to heat it up anyway. So just keep the bacon grease in the pan once you’ve fried up the bacon pieces.

She told us that for this salad she uses her food processor to slice the Brussels sprouts – she likes them sliced at 3mm (one of the slicing disks that comes with a food processor) and she stands each trimmed B.S. in upright (several of them in the feed tube) and slices away. It takes just a minute or two to make enough for this entire salad. The Manchego cheese may be grated or in small slices/shaved. The recipe calls for Fuji apples, or Ambrosia. Phillis said she bought Ambrosia and mentioned that if you buy organic (sweet crisp style) you can leave on the peels.

What’s GOOD: this salad is stupendous. It will be my dinner tonight, and probably for a couple of nights to come. I won’t mix it up to keep it, however. Maybe the B.S. can be done ahead, the pecans too. The dressing except the bacon fat could be done ahead too.

What’s NOT: there are several steps to making this . . . would be a marvelous one to make or take to a Thanksgiving dinner, just saying .. .

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Brussels Sprouts Salad with Apples, Pecans and Manchego

Recipe By: Cooking class with Phillis Carey, Nov. 2019
Serving Size: 8

1 pound brussels sprouts — trimmed
3 Ambrosia apples — or other sweet, crisp apple
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
8 slices thick-cut bacon — cut into 1/2-inch pieces
1 large clove garlic — finely chopped
4 teaspoons dijon mustard
3 tablespoons red wine vinegar
Salt and pepper
3/4 cup pecan halves — toasted and chopped
3 ounces manchego cheese — shaved or grated

NOTE: Don’t not add the EVOO to the dressing – the salad needs it.
1. Using a food processor fitted with a slicing attachment (use the 3mm one if you have it), thinly slice the brussels sprouts by placing them into the feed tube stem end down (standing up like trees).
2. Core and coarsely chop the apples. In a bowl, toss the apples with 2 tablespoons lemon juice.
3. In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remaining fat in the pan and cook, stirring, for 1 minute. Whisk in the mustard, remaining 2 tablespoons lemon juice and the vinegar; season to taste with salt and pepper.
4. In a large bowl, combine the brussels sprouts, apples, pecans and cheese. Toss with the bacon and warm vinaigrette. Make this salad just before serving as the bacon fat will congeal if left to sit – it needs to be served warm.
Per Serving: 139 Calories; 12g Fat (68.9% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 53mg Sodium.

Posted in Gundry-friendly, lectin-free, Veggies/sides, on November 23rd, 2019.

yellow_sw_potato_gratin_parm

Pure heaven. How could it not be pure heaven when there is so much heavy cream in it.

This is another recipe from a Phillis Carey class. And I’m telling you, these sweet potatoes are just to-die-for. And funny thing, on this anti-lectin diet I’m on, I can have  heavy cream and Parm AND sweet potatoes (because they’re a resistant starch). I ate every bite, and would have been happy to have seconds, but I didn’t.

This dish is very easy – truly it is. You can make it up ahead, sliced, layered, add the cream mixture, or wait until later. Either way is fine. If you’re going to transport this, I’d suggest waiting to add the liquid. Takes about an hour to bake in the oven. Feeds a lot – although if they’re anything like me, and seconds were available, it wouldn’t feed as many! On my notes I wrote “beyond fabulous.” Does that tell you what you need to know?

What’s GOOD: how unbelievably silky tasting these are – the cheese (not all that much) – the cream. The little bit of cayenne. Oh my yes, make this.

What’s NOT: well, only the fat grams. Don’t read the nutrition on this. Know it’s something you’ll have as a special occasion.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Yellow Sweet Potato Gratin with Parm

Recipe By: Cooking Class with Phillis Carey, Nov. 2019
Serving Size: 8

3 tablespoons unsalted butter — divided use
4 pounds sweet potatoes — yellow flesh, NOT orange
3/4 cup Parmigiano-Reggiano cheese — grated
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

1. Preheat oven to 400°F.
2. Heavily butter a 9×13 baking dish with 1 T. butter. Arrange a third of the yellow sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.
3. In a small, medium bowl combine cream, salt, pepper and cayenne. Pour over potatoes. Dot with remaining butter. Cover dish with foil and bake 20 minutes (or up to 30-40 if needed) until potatoes are not quite fork tender. Remove foil and continue baking until sweet potatoes are fully tender and top is browned, about 20-25 minutes. NOTE: Casserole can be made ahead and refrigerated (covered). If doing so, remove from refrigerator at least an hour before baking. The casserole can sit at room temp for at least 20-30 minutes and still be hot enough to serve. Fresh minced rosemary can be added to the layers, if desired.
Per Serving: 416 Calories; 27g Fat (57.1% calories from fat); 4g Protein; 41g Carbohydrate; 5g Dietary Fiber; 93mg Cholesterol; 312mg Sodium.

Posted in IP, Pork, on November 19th, 2019.

herb_garlic_pork_tenderloin_IP

Tender, juicy, and oh-so easy in the Instant Pot

If you’ve been reading my blog for awhile, you have probably figured out I’m a pretty experienced cook. Not a chef – just a regular home cook. And you’d think I’d know how to make just about anything. But I have had to learn the ins and outs of the instant pot. I love the thing, use it once or twice a week to hard boil eggs (which are just the best way). And make soups and stews in it. As a family of one, though, I generally don’t cook a pork tenderloin anymore (except for guests), just because it leaves me with a lot of leftover meat that may or may not be all that juicy when reheated.

Yet, I’m a sucker for learning something new. My local Bloomingdale’s has a very small demonstration kitchen right in the middle of the cookware department. I was walking nearby after I’d been into the store to buy a couple hundred dollars worth of Nespresso pods for my beloved machine. My Nespresso machine needs to be buried with me – I want it in heaven. Oh, I’m going to be cremated . . .well, that presents a problem, doesn’t it? Not much good to have a cremated Nespresso. Oh I’m getting way off topic, here! Anyway, I noticed there was a cooking class going on, I paused, and grabbed a flyer. And now I’m on the mailing list. The classes are ridiculously cheap/free. All I had to do was buy myself a $10 gift card which I could use as a gift or for myself – which I did – I bought the OXO Good Grips Silicone Egg Rack, plus a flat rack that’s not metal for the IP too. I’ve used the egg rack already – my hard boiled eggs are now much more yolk-centered, which I like. Haven’t yet used the rack.

Back to business – so I signed up to take the pork tenderloin class for the IP. The chef, Sandra Hauser, gives classes a couple times a week. Many aren’t interesting to me, but this one was, and we were served the pork, mashed potatoes and an Oreo cheesecake (made in IP – will share that recipe soon).

First she made a fresh herb rub with a lot of garlic in it. After the tenderloin was oiled well with EVOO, she rolled the meat around in the herb rub, then sautéed it in the IP – just a couple of minutes on each side. Then she added some big sprigs of herbs, some chicken broth and set the IP to cook for ONE MINUTE. Yes, one minute. Once the IP had finished that part of the cycle, she began watching the timer on the IP itself, which starts counting up once it’s finished. She waited 10 minutes, quick released the pressure and removed the pork to a heated platter, then tented the meat with foil. She turned the IP to sauté again and boiled down the pan juices. Meanwhile she’d made a monstrous mound of mashed potatoes (no I didn’t eat even one bite) and served both with the pan juices.

You can’t really tell from the picture that the pork is perfectly cooked. She gave advice about that – if the tenderloin is about a pound, the meat needs 10 minutes of resting time after the one minute under pressure. If it’s more like 1 1/2 pounds per tenderloin, then it needs about 13 or 14 minutes rest time. So be sure to weigh the tenderloin before cooking this. The meat was perfection. Just the right kind of pink in the middle and very tender and juicy.

What’s GOOD: the meat was ever so tender and juicy. Perfectly cooked. Who knew? The IP is quite a magical piece of equipment. Just have everything else ready and finish up during that 10-14 minutes of resting time. The meat does like to sit after it’s out of the IP for a few minutes, however. That’s when you boil down the pan juices. So very tasty. Yes, I’ll be making this next time I have house guests.

What’s NOT: nothing at all. Easy dish.

printer-friendly PDF and Mastercook 15/16 file (click link to open recipe)

* Exported from MasterCook *

IP Garlicky Fresh Herb Rubbed Pork Tenderloin

Recipe By: Cooking class at Bloomingdale’s, South Coast Plaza, 11/19 (Sandra Hauser)
Serving Size: 3

1 1/2 pounds pork tenderloin
1 tablespoon EVOO — for pork
2 tablespoons EVOO — for searing
1 1/4 cups low-sodium chicken broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
HERB RUB:
1 large garlic clove — finely chopped (or more to taste)
1 teaspoon kosher salt
1 tablespoon Italian parsley — fresh, chopped
1 tablespoon fresh rosemary — minced
1 tablespoon fresh thyme — minced
1/2 teaspoon onion powder
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
GARNISH:
2 tablespoons Italian parsley — minced

NOTE: You may use dried herbs in this – use a teaspoon dried in place of a tablespoon fresh.
1. DRY RUB: Combine all ingredients and set aside.
2. Remove any silverskin from the pork tenderloin. Rub the small amount of EVOO on the pork, then gently pat the dry rub on all surfaces.
3. Heat IP on saute function and add the remaining EVOO, then add the pork and brown on all sides, about 2 minutes per side. No more than that, or the pork will begin to cook through.
4. Add the chicken broth to the pot along with the sprigs of rosemary and thyme. Close and lock lid and set IP to manual cook for ONE MINUTE. Yes, one minute. As soon as the one minute sound occurs, start a timer for 10 minutes or watch the screen on the IP. If the pork tenderloin is about a pound, you’ll want to let the IP sit for 10 minutes (meanwhile, the pork will continue to cook at pressure, but in off position). If the tenderloin is closer to 1-1/2 pounds, set timer for 12 minutes. Quick-release pressure at appropriate time, use instant read thermometer inserted into the middle of the thickest part of the meat, looking for 140°F. You can replace lid and bring back to pressure for another 2-3 minutes and read temperature again. Don’t overcook the meat or it will dry out.
5. Remove pork to a heated platter and tent with foil for 5 minutes.
6. Turn IP to saute and reduce the pan juices by about half, about 3-4 minutes.
7. Slice tenderloin on the diagonal and pour pan juices over the top. Garnish with Italian parsley.
Per Serving: 417 Calories; 23g Fat (47.4% calories from fat); 53g Protein; 3g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol; 760mg Sodium.

Posted in Fish, on November 14th, 2019.

slow_roasted_salmon_sicilian

Sort of looks like a jumbled mess there, but it really isn’t. It’s supposed to look like that. A kind of rustic way to pull chunks of salmon, slow-roasted, then garnishing with a very flavorful olive and caper relish.

This recipe came from the salmon class Phillis Carey did a few weeks ago. It was SO delicious. I have some salmon in the refrigerator that I bought yesterday and I’ll be making this one night and the Tropical Salmon the next night.

There are a couple of things that are different about this – first, it’s slow-roasted, which makes for a very tender and juicy piece of fish. There are a few other recipes on my blog for slow-roasting salmon, and I think all of them came from a Phillis Carey class. The other thing is the method you use to serve it. Once the salmon is roasted, you use a big fork (easier with a big fork) to pull off small to medium chunks. Not orderly, even pieces, but chunks, randomly. And that’s what you serve. Or put it out whole, on a serving platter (heated) and gently tug the pieces apart with the fork, and garnish with the very flavorful sauce/relish.

Phillis took a trip (a tour she led) to Sicily last year and she said at a class after her return, that she’d be incorporating various recipes she gathered or devised herself, from her Sicilian adventure. And this is one of them, obviously. The sauce on top is a combo of oil, chopped Italian (flat-leaf) parsley, a bunch of Castelvetrano olives, shallots, capers, lemon zest and garlic. Do seek out the Castelvetrano if you can – I have to buy them at a specialty market near me (and they aren’t exactly inexpensive) but they keep for months in the refrigerator. Someone told me Costco (some) carry a really huge jar of Castelvetrano, but I’d never be able to use up that many! The olives are a ripe olive, but they have a wonderful texture and taste all their own. If you can’t find them, use some other kind of green olive (NOT the ones  you’d put in a martini, however).

The slow-roasting is a simple task – at 300°F – and I always put the rack in the lower half of my oven to do this. The roasting takes a max of 20-25 minutes. Don’t overcook it. The beauty of this dish is that you can serve it at room temp. Would make for a lovely brunch dish. So count this recipe as versatile.

What’s GOOD: the succulence of the salmon when slow-roasted. The sauce is fabulous. And so very easy. And I like the rough-cut, pulled apart look of the salmon too. Different. Would be lovely for a company meal, or easy for a weeknight dinner too.

What’s NOT: can’t think of anything.

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Slow-Roasted Whole Salmon Fillet with Sicilian Sauce

Recipe By: Cooking class, Phillis Carey, Oct. 2019
Serving Size: 7

3 1/2 pounds salmon — 1-2 sides or salmon (halved is what’s meant here), pin bones removed, with or without skin
1/3 cup EVOO — plus more for drizzling
1/3 cup Italian parsley — chopped
12 whole olives — Castelvetrano type, chopped (or other green type olives)
3 tablespoons shallots — finely chopped
3 tablespoons capers — rinsed and drained
2 teaspoons lemon zest — plus 3 T of lemon juice
2 cloves garlic — finely minced
freshly ground black pepper

1. Preheat oven to 300°F. Place the oven rack in the center or slightly below center.
2. On a large, rimmed baking sheet lined with parchment paper, arrange fish, prettier side up. Season with salt and pepper, drizzle with EVOO.
3. Roast the fish until just opaque in the center, about 20-25 minutes. To serve, using a fork, separate serving sized pieces of the salmon (they’ll be in irregular shapes) and put on serving platter. Top with the Sicilian olive sauce and serve. This fish can also be served cooled to room temp.
4. SICILIAN SAUCE: In a bowl mix 1/3 cup EVOO, parsley, olives, shallot, capers, lemon zest and lemon juice, garlic, then season with freshly ground black pepper.
Per Serving: 369 Calories; 19g Fat (47.4% calories from fat); 46g Protein; 2g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 253mg Sodium.

Posted in Desserts, on November 9th, 2019.

cherry_cheesecake_trifle

The title is a bit of a misnomer, I think. There isn’t much “trifle” here. It’s a layered kind of cheesecake pudding with Amaretto overtones and accented with sweet, dark cherries.

My friend Cherrie does a girls’ luncheon every October. She calls it a witches lunch and does all kinds of witch-type themes. We’re supposed to come in some kind of costume. I wore a Halloween apron that says BOO on it. I’ve never been much of a costume person. Most of the ladies had very fancy Halloween head paraphernalia, or hats, or scarves, or orange/black feathers. The apron was just fine for me. Some just wore black. But all that aside, it was very fun. I offered to bring dessert and this pudding kind of thing seemed just right.

The original recipe came from Taste of Home (I didn’t try to look it up online), just copied it from a booklet Cherrie gave me. What’s missing from the recipe for a “trifle” is some kind of cake – like ladyfingers, or pound cake – which is more common in a trifle. So how it got named a trifle is beyond me.

What you see there in the cup (a beverage cup) is a layer of Amaretto-scented cheesecake pudding (not a cooked type), a layer of dark sweet cherries, then topped with a bunch of Cool-Whip, then accented with one cherry and some shaved chocolate. I made the cheesecake part (most of it) the day before. It’s merely cream cheese, powdered sugar and Amaretto mixed together. Just before serving you lighten it up with some Cool-Whip. That was a little bit tedious as the cheesecake part was relatively firm, and the other, obviously, very light and fluffy. It took a couple of minutes of light folding to get it all to combine. It worked. That went into the bottom of the cup. The day before I’d also cooked the frozen cherries with sugar and vanilla and let them chill in the refrigerator overnight.

Cherrie’s daughter-in-law Brianna helped me compose all these desserts. I was very grateful for her help because it was a bit tedious to make these for 13 people. Probably took about 20 minutes altogether with two of us working at it. So, one piece of advice, don’t make this for a large group (recipe said not to make it ahead, probably because of the Cool-Whip not holding  up in the cheesecake part). For 6-8 people, it wouldn’t be difficult.

Since I’ve now made this, I’ve decided to change-up the recipe a little bit. First, I’d use real whipped cream for the topping. But I’d still use the Cool-Whip for the cheesecake part. I’d also cook the cherries differently – I’d use my favorite recipe for cherries, Fresh Bing Cherry Compote. They’re flavored with allspice, clove and cinnamon and poached in red wine. THIS recipe used frozen cherries – which will work just fine with that recipe for fresh Bing cherries. The only other change I’ve made to this recipe is to use some of the flavorful juice – I spooned some of it in the middle, and then some more on the top. Made the finished dessert look prettier. So, the recipe below incorporates all of those changes I’d make.

What’s GOOD: so creamy and delicious. If you don’t like cream, or creamy pudding like desserts, give this a pass. It was a great dessert in my book.

What’s NOT: you can’t make this up ahead – needs composing just before serving. Also, it’s a bit time-consuming to assemble, so don’t make this for a big group. Much too tedious. But for 6-8 it would be fine.

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Cherry Cheesecake Trifles

Recipe By: Adapted from Taste of Home
Serving Size: 6

CHERRIES:
1 pound cherries — fresh, stemmed, pitted, halved *
1/4 cup sugar
1 whole clove
1 whole allspice berry
1 stick cinnamon
1/2 cup red wine
1 1/2 teaspoons balsamic vinegar
AMARETTO CREAM CHEESE FILLING:
8 ounces cream cheese — softened
1/2 cup powdered sugar
2 tablespoons Amaretto
8 fluid ounces Cool Whip® — Extra Creamy type, thawed
TRIFLE:
1 cup heavy cream
1 tablespoon powdered sugar
GARNISH:
6 cherries — from the cooked batch above
shaved chocolate

* Or use same quantity of frozen and thawed unsweetened cherries. Recipe indicates using frozen (hence cold) may affect cooking time.
1. CHERRIES: In a medium saucepan heat cherries, sugar, clove, allspice berry, cinnamon and red wine over medium-high heat. Cook, stirring frequently, until mixture thickens slightly. Remove from heat and let cool completely. Add the balsamic vinegar and stir in. If possible, make this a day ahead and chill, allowing the flavors to meld.
2. FILLING: In a medium bowl, beat softened cream cheese and sugar with a mixer at med-high speed until smooth and creamy. Add Amaretto, beating to combine. Add whipped topping and beat until smooth. Do not make this ahead.
3. TRIFLE: Whip the heavy cream with sugar until stiff peaks form. Layer Amaretto cream cheese on bottom of short parfait glasses or cups, a layer of cherries with some of the juice, then add the whipped cream. With a spoon, swirl the whipped cream up to a slight peak if possible and that’s where you’ll place the single cherry.
4. GARNISH: Garnish with additional cherries if available, drizzle with a bit more of the cherry juices and shave chocolate over the top.
Per Serving: 521 Calories; 31g Fat (54.0% calories from fat); 6g Protein; 54g Carbohydrate; 5g Dietary Fiber; 96mg Cholesterol; 148mg Sodium.

Posted in Fish, on November 3rd, 2019.

tropical_roasted_salmon

That salmon was (and looks) so moist, you can almost see the juices running. You need to make this.

When Phillis Carey taught the salmon class a couple of weeks ago, she said of all the recipes she was sharing that evening, this one was her favorite. I could understand why as soon as the first bite entered my mouth. The piquant taste of the sweet pineapple (underneath that salmon, you just can’t see it) enhanced by the Thai sweet chili sauce (Trader Joe’s has it). I wanted more. This entire recipe would likely come together in less than 30 minutes, including the rice if you started that first thing. You can make the sauce while the salmon is cooking. The fish is placed on a foil-lined rimmed baking sheet on top of half-rings of pineapple. If you have fresh pineapple, great, otherwise the Dole canned stuff works fine with this. You do want skinless salmon – reason?  – because you want the flavors to enter the fish both top and bottom.

The sauce: melted butter, the Thai sweet chili sauce, cilantro, garlic, ginger, sesame oil and red pepper flakes. That mixture is brushed all over the top of the salmon and some of it runs off, which, hopefully, gets absorbed underneath. Any of the juices that end up on the pan should be spooned out over the salmon when served.

What’s GOOD: the flavor, first and foremost. I wished my piece had been bigger, I liked it so much. Loved the little bit of pineapple underneath. Phillis used canned pineapple. It might be a stunner if you used fresh pineapple. A keeper of a recipe.

What’s NOT: nothing, really. Don’t make more than you can eat – my opinion – fish doesn’t ever taste as good warmed over. That succulent salmon gets overcooked when you reheat it.

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Tropical Roasted Salmon with Ginger, Pineapple and Sesame Seeds

Recipe By: Cooking class, Phillis Carey, Oct. 2019
Serving Size: 6

12 pineapple rings in juice — fresh or canned, drained
36 ounces salmon fillets — skinless (can also use swordfish)
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter — melted
3 tablespoons Thai sweet chili sauce
2 tablespoons cilantro — minced
3 cloves garlic — minced
2 teaspoons fresh ginger — minced or smashed
2 teaspoons toasted sesame oil
1/2 teaspoon red pepper flakes
toasted sesame seeds for garnish
thinly sliced green onions, for garnish
lime wedges, for serving, or drizzle with fresh lime juice just before serving

1. Preheat oven to 350°F.
2. Line a large rimmed baking sheet with aluminum foil and spray with nonstick spray. Arrange pineapple slices by twos on the foil. Season both sides of salmon with salt and pepper, and place a fillet on each set of pineapple slices.
3. In a small bowl whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil and red pepper flakes. Brush all over salmon fillets.
4. Roast until salmon is cooked through, about 20-25 minutes, depending on thickness. Switch oven to broil and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds, green onions, and serve with lime wedges to squeeze on top. Serve with coconut milk rice and asparagus, if it suits your menu.
Per Serving: 553 Calories; 12g Fat (19.0% calories from fat); 36g Protein; 79g Carbohydrate; 4g Dietary Fiber; 104mg Cholesterol; 121mg Sodium.

Posted in Fish, Salads, on October 29th, 2019.

smoked_salmon_pea_prosciutto_salad

Talk about a vibrantly colored salad, and full of texture and flavor!

Last week my friend Cherrie and I attended a cooking class with Phillis Carey. It was all about salmon. And I’ll share all the salmon recipes she prepared that evening (four) plus the dessert (cookies – I didn’t eat them because I shouldn’t but Cherrie attested to their deliciousness). This salad was such a standout. On this anti-lectin diet I’m on, I’m not supposed to eat sugar snaps or peas, but I ate the peas and one sugar snap; I just couldn’t help myself! What I loved about this salad was all the textures in it – Phillis even mentioned it as she was explaining the recipe – it’s served with a simple lemon vinaigrette. It was SO good. All of it. She blanched the sugar snaps and the fresh peas (although you can use frozen, thawed peas). Everything could be made ahead – you’d just have to compose the salad immediately before serving it – and it would be best to serve individual servings because you can make sure each person gets a specific share of the smoked salmon. And the crispy prosciutto added a lovely saltiness to the salad. So worth the effort.

In this case, Phillis said to use hard-smoked salmon. This is not a place for regular, thinly sliced smoked salmon, lox style. So seek out a grocer/butcher store that carries chunks of smoked fish. Or you could use canned smoked fish (which I just happen to have in my pantry). This could easily be a main dish, just make it in a larger portion. Great for a warm summer night – it was one the night we attended the class. We’ve been having Indian summer weather in SoCal this past week or two. Much too hot for my liking.

But, as a complete aside – – – a few months ago I had solar panels installed on my house. It was a big undertaking, and expensive (I paid up front for it). They guaranteed I’d have a 55% or more reduction of my electric bill. Not only did I have 2 swimming pools (regular and separate spa), but 3 A/C units (one for each floor of my house plus the wine cellar). Hence I use a lot of power. But then, I decided to empty my big swimming pool and had a deck built into/over the space. Last week I got my first electric bill since I did that deck. Talk about thrilled. We’ve had summer weather here since June and the A/C units run a lot . . . my bill was $37. Oh my goodness, was I thrilled. I danced a jig! That’s WITH the A/C running every day but about one or two. Over the winter, I’m certain I’ll be getting a $0 bill. Happiness.

What’s GOOD: Do try it. Look how vibrant it appears – love all the colors of green, and I did love all the texture in it. Loved the hard-smoked salmon with the greens. A keeper.

What’s NOT: nary a thing.

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Smoked Salmon, Pea, Arugula and Prosciutto Salad

Recipe By: From a cooking class with Phillis Carey
Serving Size: 4

4 tablespoons EVOO — divided use
2 ounces prosciutto — thinly sliced across into strips
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
salt and pepper to taste
1 1/4 cups green peas — fresh, cooked, or frozen, thawed
12 ounces sugar snap peas — about 3 cups, trimmed, blanched
4 ounces arugula — about 6 cups packed
10 ounces hard-smoked salmon — flaked in large pieces

1. Heat 1 T. EVOO in a small nonstick skillet over medium heat. Add prosciutto and cook, stirring often, until crisp. Remove to paper towels to drain. Set aside.
2. Whisk lemon juice and mustard in a large bowl. Gradually add 3 T EVOO, whisking constantly, until emulsified; season vinaigrette with salt and pepper.
3. Working in batches, cook green peas and sugar saps in a large pot of boiling salted water until crisp tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
4. Add green peas, sugar snaps and arugula to bowl with vinaigrette and toss until well coated with dressing. Toss in prosciutto strips; season with salt and pepper.
5. Arrange salad on a platter or individual plates and top with smoked salmon and serve.
Per Serving: 307 Calories; 18g Fat (53.4% calories from fat); 22g Protein; 14g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 957mg Sodium.

Posted in Appetizers, Gundry-friendly, on October 25th, 2019.

zucchini_hummus

A variation on a hummus theme. So delicious. You’d never know it was made with zucchini!

I’ve kind of begun to tire of hummus. Actually – no, I AM tired of hummus. Seems like it’s become so commonplace, and so popular, nearly every hostess serves it. Therefore, I got tired of it. But then, now that I’m on this anti-lectin thing, regular hummus or garbanzo beans are out. Besides the calories (although I know – I know – beans are good for us – I just can’t eat them unless they’ve been pressure cooked, which kills the lectins), I’m kind of past the taste of garbanzo – they do have a unique flavor.

So, when I saw this recipe for hummus made from zucchini, I knew I could adapt it to fit my lectin-free diet. I just had to peel and seed the zucchini. Everything else in this was fine. And the taste? Oh gosh. It was fabulous! Even though I’m tired of hummus, somehow, eating this I felt differently about it – just knowing it was zucchini. It has the texture of hummus. It has the flavor of hummus. But better, by far.

If you make this, you don’t have to peel and seed the zucchini like I do – but I think taking off the green skin will keep this looking more brown, like hummus – with the green skin, I’m not sure about the color. What’s on top – black sesame seeds, some good EVOO, some ground cumin, and I’d forgotten the smoked paprika (I added it after I took the photo).

Everyone ate it – that bowl was gone by the time I served dinner. I have a little bit left in my frig, and I still have a few of the fresh-cut carrots and celery. Maybe I’ll have that for my lunch.

The only time-consuming thing was roasting the zucchini. It took longer than the recipe indicated – and you definitely do not want to roast these to the point of drying out. That would not be good. Into the food processor everything else goes (garlic, cumin, oil – maybe water, although I didn’t add any) and some tahini – sesame seed paste). That last part is what gives it the hummus taste. Sesame seed paste is, in and of itself, a very unique flavor. So when my guests ate it, they thought it was garbanzo hummus. Everyone was intrigued – even the guys in the group – and liked it.

What’s GOOD:  it’s lower in calorie than regular hummus, that’s for sure. Tastes as good if not better than. You’re eating vegetables instead of beans . . .altogether deliciousness. Yes, I’ll make it again.

What’s NOT: maybe just the time it takes to make – you can buy ready made hummus inexpensively, but this tastes so much better.

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Roasted Zucchini Hummus

Recipe By: Adapted slightly from Keto Diet App
Serving Size: 10

3/4 pound zucchini
1/4 cup EVOO — divided use
sea salt — to taste
black pepper — to taste
1/4 cup tahini
2 medium garlic cloves
3 tablespoons fresh lemon juice — or more to taste
1/2 teaspoon ground cumin
2 tablespoons water — (2 to 3) optional
GARNISHES:
1 1/2 tablespoons EVOO
1/2 teaspoon both smoked paprika and cumin
2 teaspoons black sesame seeds (or white if that’s what you have)
fresh parsley leaves
SERVE: crackers, raw vegetables

NOTE: If eating lectin-free, peel and seed the zucchini before roasting.
1. Preheat the oven to 375°F, or 350°F (convection). Cut the ends off the zucchini, and quarter them.
2. Arrange on a baking sheet cut side up and drizzle with EVOO, using your hands to massage oil over all edges. Sprinkle with salt and pepper. Bake for 30-40 minutes or until browned on top. Do not overcook them as you do not want them to dry out.
3. To make the hummus, add all ingredients (including the remaining olive oil) except the water to a food processor and blend until smooth. Add the water if you think the mixture is too thick, using a tablespoon at a time. Taste for seasonings (lemon juice? salt?). Chill to allow flavors to meld.
4. To serve, pour into a flatter shaped bowl and use the tip of a teaspoon to create a whorl in the hummus. Drizzle with oil, and sprinkle with spices and seeds.
5. Serves 6-8 as a side served with crackers, fresh carrots and celery. Store in a sealed container in the fridge up to 5 days.
Per Serving: 108 Calories; 11g Fat (84.8% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.

Posted in Beef, on October 21st, 2019.

lazy_sunday_pot_roast

Remember? Brown food doesn’t look so great in a picture! But oh, this one’s worth the effort, and it doesn’t take much to make this pot roast dinner.

Even though I eat a somewhat restricted set of foods, there are lots of things I can make and enjoy. Last night I had a group of friends over for dinner and made this pot roast, a tabouli salad made with millet, Brussels sprouts with bacon, golden raisins and pomegranate seeds, a type of dip – called a hummus because of its texture – but made with zucchini, and then I made a strawberry black pepper refrigerator cake. The only thing I made that wasn’t on my diet was the dessert. But I had some anyway. Well, I suppose I’m not to have pot roast, either (too much fat) but I did.

I still subscribe to a bunch of blogs, and truly, as I scan through them I can often whiz right past because they have foods that I’m not supposed to eat on this anti-lectin, Gundry diet. I’m a sucker, though, for an interesting story, and this one was just so special. Written by John “Doc” Willoughby, I was hooked from the first words. If you’re interested, click HERE, to the full story. In a nutshell, Doc knew from when he was a child, that he loved his Grandmother’s pot roast, but he never knew much about what was in it. After his grandmother passed away, Doc inherited her collection of cookbooks and recipes. And then he found the old 3×5 card with the recipe on it. Since then, he’s made this pot roast countless times, and often for company, because he says it’s pretty foolproof, AND it’s easy.

The recipe, on the surface, looks kind of mundane. But oh, it’s not. He explains that he’s made it without the caraway seeds, and without the marjoram, and he says the finished product doesn’t measure up. So, those herbs/spices are essential to the result. First, buy a 4-pound chuck eye roast. Pat it dry with paper towels, salt and pepper it, then sear it in oil in a big, lidded Dutch oven type pan. Remove the meat, then sauté 2 onions, halved and sliced, then you add in the other ingredients – broth, brown sugar, the caraway seeds and marjoram (I used dried), some bay leaves, and some apple cider vinegar. The roast is nestled in there, and more broth is added if needed, to bring the liquid level up halfway on the roast (mine needed about another 3/4 cup of water). Into a 300°F oven it went (covered) and baked for 3 hours. I removed it and turned the roast twice. Then you add 3 Granny Smith (or similar type) apples, cored and peeled, then sliced and cut in 8ths, cover and bake for another 15-20 minutes, until the apples kind of puff up. A few of them fell apart in my pot, and some hardly seemed done, but they were.

The only kind-of-sort-of hard part was getting that 4-lb. roast out of the pot – it was hot and heavy and it fell apart. But oh well. It’s supposed to rest for 10-15 minutes before you serve it, so I put it out on the platter and covered it with foil while I wrestled with the good stuff left in the pot – the apples, onions and flavorful broth. It took a bit of doing – and my friend Judy helped me some – to remove some of the fat. I have a fat separator which helped, but the onions kept clogging up the sieve part. But we managed. The apples and onions went out onto the platter (see photo) and some of the broth swam all over the platter as well. The strained, somewhat de-fatted broth went into a pitcher to pass at the table.

What’s interesting is that none of us – me included – could taste the caraway or the marjoram. That was kind of astounding to me – I pride myself on being able to detect flavors. Couldn’t find it at all in this dish. With the list of ingredients, I’d guess this recipe has German origins (the caraway, apples and apple cider vinegar are the clues), but the marjoram makes me think France. But no matter, this dish comes together well. There’s a lot of liquid left over, so I’ll probably make some kind of soup with it – maybe with some of the left over pot roast cut into little cubes (if I can, as the meat is meltingly tender).

What’s GOOD: the flavor – oh my yes – so tasty. You can detect the sweet (brown sugar) and the apples impact a delectable flavor to the overall dish. It was perfectly tender, and I liked having a dish that offered the apples to serve alongside, with the very tender onions too. It was easy. The article actually suggested making it the day before up to the apple-adding step, then reheating it and baking for 15-20 minutes. I wasn’t so sure that was a good idea – so I made it the day of. Will I make this again? Absolutely, although probably not for myself. Only for company, I’d say. I’m sure you could make a smaller one – say a 2 1/2 pound roast, however.

What’s NOT: nothing really, except that you need to plan ahead several hours. But that’s not news to anyone who’s made a pot roast before. There were no complaints from anyone.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Lazy Sunday Pot Roast

Recipe By: John “Doc” Willoughby, from his grandmother Schwyhart
Serving Size: 8

4 pounds boneless beef chuck eye roast Salt and freshly cracked black pepper to taste
2 tablespoons oil
2 medium onions — halved and thinly sliced
3 bay leaves
1 tablespoon caraway seeds
1/4 cup brown sugar
1/4 cup fresh marjoram — or 2 tablespoons dried
1/2 cup apple cider vinegar
2 cups low sodium beef broth — or chicken stock (2 to 2 1/2)
3 Granny Smith apples — or other tart apples such as Cortlands or Baldwins, quartered, cored, and peeled

1. Preheat oven to 300°F.
2. Dry the roast well with paper towels, sprinkle it very generously with salt and pepper. Heat the oil in a Dutch oven or other large, ovenproof pot over medium high heat until shimmering. Add the roast and brown well on all sides—this should take at least 10 or 12 minutes—then remove to a platter and set aside.
3. Add the onions to the pot and saute, stirring frequently, until translucent, 7 to 9 minutes. Put the meat back in the pot, add the bay leaves, caraway seeds, brown sugar, marjoram, vinegar, and enough stock so that the liquid comes just halfway up the sides of the meat. Bring just to a simmer then cover, put in the preheated oven, and cook for 2-1/2 hours, turning over once or twice during this time.
4. Add the apples to the pot and continue to cook until the apples are soft and puffed up and the meat is very tender, about 15 minutes. To check the meat for doneness: Plunge a fork straight down into the meat and try to pull the fork out; if the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
5. Remove meat, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and season to taste with salt and pepper. Cut the meat into thick slices and serve, accompanied by the apples, onions and the braising liquid. Strain some of the broth, if possible, and pass it at the table.
Per Serving: 490 Calories; 20g Fat (35.7% calories from fat); 65g Protein; 15g Carbohydrate; 2g Dietary Fiber; 184mg Cholesterol; 199mg Sodium.

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