Thyme For Cooking, the Blog

Grilled Lamb and Vegetable Kebabs; Weekly Menu Planner

The Bat Babies were out flying in the garden last night.... They didn't seem to stray too far from home but they were so cute, diving and swooping and turning.

Apparently it takes them a bit to get their sonar working properly as one hit a wall.  Not to worry, he bounced off and was fine. (I assume it was a male - directional issues, and no asking for help..)

In the meantime, mon mari is firmly back in control of his grill:

Lamb and Vegetable Kebabs with Yogurt Dipping Sauce

lamb shoulder, 12 - 16 oz (400gr)  cut into 1 1/2" (3.75cm) pieces
1 red or green bell pepper
1 red onion
1 medium zucchini (courgette)
8 - 12 mushrooms
8 large cherry tomatoes
6 - 8 skewers if wood, soak in water while lamb marinates

Marinade
3 tbs olive oil
2 tbs red wine vinegar
1 tbs Worcestershire sauce
1 tbs sherry
1 1/2 tsp dried rosemary
1 1/2 tsp dried basil
1/2 tsp garlic powder

Soak wooden skewers.
In large, deep bowl whisk together all ingredients for marinade. Cut meat and add to the marinade; let marinate for 20 - 30 minutes or up to 4 hours.
Clean pepper and cut into 1 1/2 " (3.75cm) squares. Peel and cut onion into 8 wedges. Cut zucchini into thick slices, about an 3/4 inch (2cm). Clean mushrooms. Add all vegetables to bowl with meat/marinade and stir to coat.
Cooking: Thread meat, mushrooms and tomatoes on 2 - 3 skewers, alternating.
Thread peppers, onions and zucchini on 2 - 3 skewers, alternating.
Cook vegetable skewers on barbecue grill over direct heat for 10 - 15 minutes, turning once. When vegetables start to brown move to indirect heat and cook for another 5 - 10 minutes. When you move the vegetable skewers, start to cook meat skewers over direct heat. Cook until meat is done to your liking. We cooked ours for about 8 minutes, turning once
Remove and serve on a bed of Couscous.

Note:  I cook the vegetables separately because they take longer and I can't be bother with 'pre-cooking' - Besides, I like them grilled!

Yogurt Dipping Sauce
Not the traditional Tzatziki sauce....  But I don't have a garden this year, so no cukes!

4oz (100gr) Greek yogurt
1 tbs olive oil
1 tsp lemon juice
2 tsp snipped fresh mint leaves
2 tsp fresh snipped chives
1 tsp fresh snipped tarragon

Combine all ingredients in a small bowl. Mix well and refrigerate until ready to use. Serve with kebabs.

In addition to the above, for the week of July 18, we have White Bean and Celery Salad, Grilled Tuna with Lemon and Herbs, Salad with Sausage, Potato and Goat Cheese, Chicken and Grilled Pepper Pasta Salad, and more...

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Bon Weekend!

Ginger Barbecue Sauce; The Weekly Menu Planner

Last week I shared my Barbecued Salmon recipe.

As it's Dad's Day in the U.S., (and early days in the barbecue season) I thought I would share one of my favorite recipes for barbecue sauce.  Add the full 2 tsp of mustard and ginger to make it a bit spicy/hot - or add hot sauce.

It's equally good on chicken and pork.  For beef I usually substitute Worcestershire sauce for the soy sauce.

Ginger Barbecue Sauce 

1 cup tomato sauce, 8 oz (240gr)
2 tbs molasses
2 tbs cider vinegar
1 - 2 tsp dry mustard
1 - 2 tsp ground ginger
1 tbs soy sauce

Heat all ingredients in a small saucepan, whisking to combine. Bring to a simmer just long enough to combine all ingredients.

In addition to the above, for the week of June 13, we have Quinoa and Lentil Salad, Grilled Tuna with Mustard Sauce, Barbecued Flank Steak,  Warm Green Bean and Potato Salad, a Stuffed, Grilled Burger, and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Pork Chops with Maple Syrup and Mustard; Weekly Menu Planner

I have a treasured bottle of maple syrup in my fridge that I found in a gourmet store in Spain, of all places. I've had it 5 years now, must be time to start using it. 

Pork Chops with Maple Syrup

2 - 4 pork chops, depending on size, 10 - 12 oz total weight (I used 2 boneless)
1 tbs olive oil
1/2 cup beef stock
1/4 cup white wine
1 tbs maple syrup (or honey)
1 tbs whole or coarse grained mustard (or Dijon-style mustard)
1 tbs fresh sage
2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water

In medium nonstick skillet heat oil over medium heat. Add pork chops and brown on both sides, about 5 minutes each. Add beef stock, wine, maple syrup, mustard and sage. Cover, reduce heat and simmer 10 minutes. Uncover and remove chops to small platter. Cover to keep warm. Increase heat under skillet. Dissolve cornstarch in water and stir into simmering sauce. Spoon some sauce over chops and serve, remaining sauce on the side.

For the week of April 11, we're having Shrimp in Green Garlic, Chicken with Shallots in Mascarpone, Pizza Vesuvius, Sesame Beef, Pork Chops with Maple Syrup and Mustard, and lots of Asparagus!

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Corned Beef and Cabbage...sans Corned Beef; Weekly Menu Planner

I haven't seen corned beef since I left the U.S. 

Not here in France; certainly not in Andorra and not in Ireland.

It's a very traditional St. Patrick's Day dish for the Irish and Irish-for-the-day in the U.S.  But, in Ireland, if they were making this type of dish (which would be considered poor food and not at all festive), they would probably use a slab of bacon, gammon or ham.

As a cabbage-loving American in France I decided to forgo my usual Beef in Guinness and make Corned Beef and Cabbage.... without the Corned Beef.

I'll give the recipe both ways:

Corned Beef and Cabbage

1 corned beef, (usually around 3lbs) plus seasoning packet included (or not)
4 medium potatoes
4 small - medium leeks
6 medium carrots
4 stalks celery
1/2 large head of cabbage
3 bay leaves
Horseradish Sauce

Put beef in a large Dutch oven or pot and add enough water to just cover. Add bay leaves and seasoning packet. Cook according to package directions, usually about 2 - 3 hours for a 3lb brisket, until fork tender.

When brisket is done, or close to done: Clean and cut carrots in thirds the long way, then in half. Cut root and tops off of leeks, leaving 4 - 5 inches (12cm). Remove outer layer and any more damaged layers. Cut celery into sticks.  Add vegetables to pot, tucking around brisket.
Bring pot back to a boil. Then cut potatoes into quarters and add to pot, tucking around brisket.
Remove outer leaves from cabbage. Cut 4 large wedges and lay on top of the rest of the ingredients in the pot.  Cover and let cook for another 30 - 40 minutes, until the cabbage is fork tender. Remove everything with a slotted spoon. Slice the brisket and serve with Horseradish Sauce on the side.  Serve half and refrigerate the rest for the Hash.

BTW:  In case you're wondering, our celery is white, not green.  Go figure!

With Ham: 
three 1/4" (.5cm) thick slices of dry cured (Bayonne) ham (weight 8oz, 250gr) (similar to Prosciutto)
one 1" (2.5cm) thick slice of baked ham (12oz, 350gr)

Bring 4 cups of water to a boil in a large Dutch oven. Cut and add carrots, celery and leeks. Add bay leaves,
1/2 tsp mustard seeds
1/2 tsp thyme
Cover and bring back to a boil. Cut and add potatoes. Cut hams into large pieces and lay on top, pressing down to get under the water a bit. Cut and lay cabbage on top of ham. Cover and let boil, over medium heat for 40 minutes. Remove and serve as above.

Horseradish Sauce

1 tbs prepared horseradish
1 tbs Dijon-style mustard
2 tbs mayonnaise

Mix well and serve.

You'll notice I made rather a lot for two.  That's so I could make Hash out of the leftovers.....

Corned Beef Hash (made with leftovers ....and ham)

Leftover potatoes, carrots, cabbage, celery, leeks and ham
1 onion
1 tbs oil
2 eggs
1 tbs white vinegar

Chop onion. Cut all other vegetables into small pieces, about 1/3" (1cm) cubes or slices. Cut beef or ham the same. Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 7 minutes. Add everything else and let fry, undisturbed, for about 5 minutes. Then turn/stir, spread back out and let fry, undisturbed, for 5 minutes. Repeat, turning and frying until it is as golden and crispy as you like it. (I fried mine about 20 minutes.) When it's done to your liking, reduce heat and poach eggs. To serve, put a large serving of hash on each plate and top with a poached egg.

For the week of March 14, we're having Avocado Salad, Cornish Hens with Pesto, Mashed Potatoes with Caramelized Onions, and Pasta with Sausage, Cabbage and Sage.... Along with the Corned Beef!

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

BTW: Here's an easy Brown Bread as well! (Boy, does that need a new photo!)

I may make the Beef in Guinness, too... I'm kind of in the spirit now...

Bon Weekend!

Pork Tenderloin in White Wine Mustard Sauce; Five Sordid Facts

I have been tagged and honored whilst busy shopping and visiting in the U.S.

I've decided to acknowledge and respond slowly (and in reverse alphabetical order).

First, Zoomie, of Zoomie Station, would like to know 'Five Sordid Facts' about me.

Would you really, now....

I don't recall any inducement to share these sordid facts: no offer of payment; no lucrative book deal or date to appear on Jerry Springer.  What's in it for me?  I don't buy this whole 'confession is good for the soul' bit.  I was raised Catholic... We know better.

Since you asked so nicely, though:

1. When I was in college I swiped a package of cream cheese from the supermarket on a dare (always a sucker for dares and anything for food).  Naturally I got caught; by a part-time cop a friend was dating.  I cried and cried and cried.  He let me go 'with a severe warning'.  I still think it was unfair that my friend, who dared me and then laughed and laughed, didn't get yelled at.  I had to give back the cheese. I never swiped anything again. 

2. But in Andorra the store security thought I did.  I bought a straw hat in the women's department, to wear playing golf.  Then I wandered into the men's department and saw more hats.  I took out the one I bought and tried it on.  I tried several of the others on; decided to keep the one I started with and put it back in the bag.  Did security come up and ask me about it then?  No!  They waited until I was in the grocery section (again, with the food), talking to friends.  Then 2 armed guards (armed???) came up and 'questioned' me.  I didn't cry that time... but I didn't laugh, either.  That's when I decided to learn to curse in Catalan.

3. I don't like suspense.  I always read the end of a book first, or check out the end of a movie.  If I don't like the way it ends I don't bother with it.  I never saw 'Titanic' (the boat sunk - duh!)  Fortunately, this makes it very easy to re-read books as I could never afford (either the money or the space) to keep me in new books.  I also don't read books written in the first person. (Okay, maybe a few, but I don't like it.)

4. Speaking of books: I hate loaning books to people for fear of not getting them back.  I may do it, but not happily.  They are MINE!  I also will not get rid of them, even if I haven't read them in years.  I might want to some day.  I'll share food; even wine... I'll let you pet my dogs.  But don't mess with my books! Mon mari is less than pleased with this trait, since we have had 4 major moves in 11 years. 

5. I have absolutely no problem eating food that is not, er, scrupulously clean.  If it doesn't have visible dirt on it I'll happily eat it.  If it does, I brush it off, then happily eat it.  I refuse to wash my food in anti-bacterial or any other soap.  I mean, who wants their food to taste of soap?  I figure the bacteria in my gut is more than strong enough to fight the other guys... And, if not, the intestines will kick in for their revenge.

Now.... Who would I like to know Five Sordid Facts about?  Not just any facts...Sordid Facts!

Núria of Spanish Recipes; Michelle of The Accidental Scientist, Chris of Mele Cotte, Ruth of Once Upon A Feast and Kevin of Closet Cooking.  Come on...Spill!
 

Here are the rules. Tag, you're it!
   1. Link to your tagger and post these rules.
   2. Share 5 facts about yourself.
   3. Tag 5 people at the end of your post and list their names, linking to them.
   4. Let them know they've been tagged by leaving a comment at their blogs.

One more thing: I love gravy.  On everything: meat, potatoes, vegetables, bread, pasta, rice, spoons, fingers, straight out of the pan. 

I love simple gravy made from meat drippings.

I love beef gravy; pork gravy; chicken gravy; turkey gravy; ham gravy; milk gravy.....

I love gravy made with wine.

I love gravy made with mustard.

To be a proper 'foodie' I usually call it 'sauce'.

Mustard is technically a spice, not an herb, but it's perfect for Weekend Herb Blogging, that wonderful event started by Kalyn, of Kalyn's Kitchen and hosted this week by Zorra, of Kochtopf.  It's full of flavor, low in calories and contains tons of healthy stuff like selenium, magnesium, tryptophan and omega 3 fatty acids.  The use of mustard seeds has been documented for over 5,000 years; the Greeks used the seeds, while the Romans made a paste. 

France may not be the prime grower of mustard (I think that may be Canada) but anyone who has visited Dijon knows the French have had a long and lasting love affair with the little seed!

Pork Tenderloin with Mustard and White Wine Sauce

1 pork tenderloin, 14oz (400gr)
1 small onion
1 clove garlic
1 tbs olive oil
1 tsp thyme
2 tbs Dijon-style mustard
1/2 cup chicken broth
1/2 cup white wine
2 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock

Thinly slice the onion and finely chop the garlic. Sauté onion and garlic in oil in non-stick skillet over medium-high heat. Slice the tenderloin into 1 inch (2.5 cm) thick slices. Brush mustard on one side. When onion starts to brown, move it to the sides of the pan and sauté pork medallions mustard-side down for 5 minutes. Brush remaining mustard on top and turn. Sauté for 5 minutes. Add thyme, stock and white wine to pan, reduce heat to low, cover and simmer 15 minutes. Dissolve cornstarch in chicken stock. Uncover, increase heat, add cornstarch and stir until sauce is thickened. Arrange pork medallions on a bed of pasta, pour part of the sauce over and serve the rest on the side.

Pasta

1 cup bite-size pasta, farfalle, penne
1 tbs butter
1/2 tsp black pepper

Cook pasta according to package direction. Drain.  Return pan to heat and add butter. Cook, without stirring until it has a nice brown color.  Add pepper and stir well.  Add pasta and toss to coat.

Bon Weekend!

Italian Pork Chops; the Weekly Menu Planner

Italian Pork Chops
Just a few ingredients simmered together to produce moist, tender pork chops. The lemon adds a fresh taste to the tomatoes. Grate the lemon before cutting, using a lemon zester or the fine wholes on a grater.

2 - 4 pork chops, depending on size, 12oz (350gr) total weight
1 tbs olive oil
15oz (450gr) crushed tomatoes
1 lemon
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp chili powder
1/4 tsp black pepper

Lightly grate lemon all over to remove zest (yellow part of the peel only). You should end up with at least a tsp. Then cut lemon in half and squeeze for juice. You should have about 2 tbs. Heat oil in a large nonstick skillet heat medium-high heat. Sauté pork chops until lightly browned, about 3 minutes per side. Add all remaining ingredients, including zest and juice. Bring to a boil. Cover, reduce heat to low, and simmer 30 minutes. Serve.

For the week of February 15, we're having Avocado Cocktail, Shrimp Creole, Tournedos with Creamy Brown Sauce, Prosciutto and Cannellini Risotto, and a Sausage and Artichoke Quiche

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Pasta with Sausage and Creamy Mustard Sauce; Fromage Frais

When we were gainfully employed, back in the beginning of time, we did a bit of business in London.  We always flew into Gatwick and had a favorite spot we liked to stay in not too far from the airport.

It was a lovely, country house hotel, with grounds that we could walk to get rid of jet lag when we arrived, and a wonderful restaurant that we could enjoy for our final dinner when we were on our way home. They smoked their own salmon and had their own fresh spring water in pitchers on the tables.  There was a bottle of sherry in the room. 

It was wonderful.

We stayed there at least a dozen times.

We could never find it.

Admittedly it was out in the middle of nowhere, and the sign pointing to it was small and hand-painted, but, one would think that after, say, the first 6 or 7 times we drove there, we would know how to get there.

One would be wrong.

We never found it with less than an hour of searching, often 2 or 3.  And I'm counting from when we were within a couple of miles.

The problem was that we were so very lost, so very often, that absolutely everything looked familiar.

We'd come to the intersection with the 'Rose and Crown' on the corner.  We would know that the hotel was only 5 minutes away... But, did we turn left if the 'Rose and Crown' was on our right?  Or did we turn right when it was on our left?  Or did we do that last time and then realize we needed to go straight?

Of course these discussions were always held in calm, quiet, considerate tones of voices.....

Why didn't we finally write down minute instructions once we got to the hotel?

Oh, come on....we couldn't possibly not remember next time, could we????? 
I mean, really!!!!!

This all came back to me this morning. 

I was Googling the difference between Fromage Frais and Fromage Blanc.

I know they are two different things.  I buy both, but not often enough to remember which is which.  I recognize the packages when I'm in the store so I don't (often) by the wrong one.  I just can't remember unless I'm standing in front of them.

I'm adding a page to my site on definitions and substitutions. I want to include the dairy products that I use: Yogurt, Greek Yogurt, Crème Fraiche, Fromage Frais and Fromage Blanc.  I don't have them all in the fridge at the moment, and I want to get the definitions right.

I spent 2 hours trying to find what I know is correct. 

First off, most sites said they are the same thing.  They're not. 

Fromage Frais (I think) comes in little containers, with a tiny basket inside to drain the liquid and is similar to cream cheese, but significantly lower in fat and calories.  It is considered to be a fresh cheese - just like the name says.

Fromage Blanc comes in containers much like plain yogurt,  It's taste is slightly less tart and texture a bit creamier than plain yogurt.  Fromage Blanc can be whipped, like cream (but not as much).  It is considered to be more of a cream.

Some sites said that Fromage Frais was a generic term (I suppose it could be) that didn't actually describe a product (not true - I've bought it).

Most sites went on to describe Fromage Blanc in exactly the terms I would use to describe Fromage Frais.

By now I am ready to put my fist into my screen, grab Google and ring it's f*ing neck.

I took the girls for a walk.

When I resumed my search, somewhat calmer, I found that most of the sites describing Fromage Blanc as 'cheese' rather than 'yogurt' were American - actually American makers of Fromage Blanc.  British sites described it as I find it here in France.  Only one American site did.

The only solution to insure that I'm accurate is to buy samples when I'm in the U.S. and do my own taste tests.  As I said, I already use both here....

But, now that I think about, I'd better buy them both again here, too...

I'm so confused...

I did discover that Greek yogurt is becoming more available in the U.S.

Here it is often made with ewe's milk and has a lovely tart flavor and is much creamier than plain yogurt. 

A friend in Andorra introduced me to it... She actually handed it to me and said something like: 'You Yanks are always pissing and moaning because you can't get sour cream; here, this is better!'

She was right.

And, while it is a bit higher in fat than regular yogurt it is quite a bit lower than sour cream... At least, mine is ;-)

Just remember to add it at the end of cooking time as it may curdle if boiled (hmm, much like sour cream), as will plain yogurt.

I've just realized that my submission for this week's Presto Pasta Nights, once again contains Greek Yogurt!  Oh well, dairy is good for us; all that lovely calcium....

Be sure to visit our esteemed creator, Ruth of Once Upon A Feast, on Friday for a recap of all the wonderful pasta dishes.

I love sausages and peppers together. Add some red beans and pasta and we have a one dish dinner in just 30 minutes. The mustards makes it slightly hot and the yogurt cools it back down.  Symmetry!

Pasta with Sausage and Red Beans in Mustard Sauce

10oz (300gr) lean Italian sausage
1 tbs olive oil
1 onion
1/2 red pepper
1/2 green pepper  (I had both)
2 cloves garlic
1 15oz can red beans, kidney beans (450gr)
1 tsp dried oregano
1 tsp dried basil
1/2 cup Greek or plain yogurt, 4 oz (125ml)
1/2 cup white wine
1/2 cup chicken stock
1 1/2 tbs Dijon-style mustard
1 1/2 tbs whole grain mustard
1 - 2 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
1 - 1 1/4 cups pasta, such as fusilli, penne, rigatoni

Cook pasta according to package directions. Chop onion and pepper. Mince garlic. Slice raw sausages into bite-size lengths. Open, drain and rinse beans. Heat oil over medium heat in nonstick skillet. Add onions and peppers and sauté 3 minutes. Add garlic and sauté 3 minutes longer. Add sausages and sauté until almost cooked through, 5 - 8 minutes, depending on size. Add herbs, mustards, wine and stock. Reduce heat to low, cover and simmer 5 - 10 minutes. Stir cornstarch mixture into sauce to thicken. You may not need all of it but sauce should be quite thick. Stir in yogurt, add drained pasta. Toss to combine and serve.

Now I'm going to go make nice with Google.... maybe if I say 'pretty please' I'll get the results I want...
'F*ing idiot' didn't seem to work.

Come to think if it , it doesn't work well with mon mari either...  hmmmmm......

Pork with Herbs and Shallot Confit, and Synesthesia

I was organizing my office this morning and couldn't find the right color folder for February. 

I felt immediate kinship with all of the ditsy blond secretaries portrayed in the movies.  You know the one: she and only she can find the file the boss wants.  It's filed under some obscure system that makes perfect sense to her but is incomprehensible to her long-suffering boss....  And hilariously funny to us, the viewer.

I needed a turquoise folder for February because, well, 'February' is turquoise, isn't it? 

I mean, everyone knows that, don't they?

Just like August is orange and September is brown.

All of my files are colored (but not labeled) and I can always find what I want: by the color.

I have synesthesia. 

Don't tell me you've never heard of it!?!  Really?  No?

I hadn't either until a few years ago.  I was reading an article in 'Discover' magazine that started out by saying that Sunday was black.  How ridiculous, I thought... Sunday is red.  Monday is black...well, more of a charcoal...

The article was on synesthesia... and, as I discovered, I have it.

I see words that refer to time: months, days of the week, hours of the day (3:00 is pink) in color.  I also see time in shapes but that's much harder to describe. 

Some people see letters in color, some whole words, some numbers:  1 2 3 4 5 6 7 8 9; some all of the above. 

Others can taste music.

Sensory perception is, just slightly, askew.

The thing that I found most amazing, in reading that first article about synesthesia, is that not everyone has it, and those who do, often don't know it has a name.  Most people who have this 'neurological condition' view it as a gift: from minor, like mine: to something wonderfully big and marvelous; producing art or music.

It doesn't effect a large part of the population; about 1 in 23. 

How is your world colored?

Is this way I have such a love of pretty food?

This pork tenderloin has a lot of things that would qualify it for Weekend Herb Blogging, that wonderful event founded by Kalyn, of Kalyn's Kitchen and hosted this week by Claudia, of Fool for Food.  There is parsley, rosemary and thyme, all lovely herbs; but it was the gorgeous deep red of the shallot confit that really made this a favorite.

And I don't think enough attention is paid to the shallot! 

Like other members of the Allium family (onions, leeks, garlic) shallots are full of vitamins, minerals and antioxidants.  They are a little sweeter than onions with just a hint of garlic.  I'm not a fan of raw onions, but I love raw shallots... as well as fried, stewed, braised and caramelized.

Roasted Pork Tenderloin with Red Wine Shallot Confit

1 pork tenderloin, 14 oz, (400gr)
1/4 cup dry bread crumbs
1 tbs Dijon-style mustard
1 tbs dried rosemary
1 tbs dried parsley
1 tsp dried thyme
1/2 tsp garlic powder
2 tbs red wine
1 tbs olive oil

Mix all ingredients except pork in a small bowl to make a thick paste. Spread some of the paste on one side on the pork. Lightly oil a baking sheet and place the pork, herbed side down on it. Spread the paste on the rest of the pork. Drizzle the top with the olive oil. Roast in 400F (200C) oven for 30 - 40 minutes, depending on size, until done. Use a meat thermometer. Remove when internal temperature is 150 F (65C). You can also slice it and take a peak. Slightly pink is okay. Cover loosely with foil and let rest for 10 minutes before slicing.

Red Wine Shallot Confit
4 - 5 shallots, 1 cup sliced
1 tbs olive oil
1 tbs brown sugar
1/4 cup red wine
1 tsp cornstarch dissolved in 1 tsp water

Peel and thickly slice the shallots. Heat oil in a nonstick skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Reduce heat to low and let cook until browned, about 30 minutes longer.
To finish: Add brown sugar. Stir well to melt sugar and combine. Add red wine and cook for a few minutes longer. Dissolve cornstarch in water and stir in to thicken. Serve on the side.

Be sure to visit Claudia, of Fool for Food on Monday for the complete recap of all the wonderful foods from around the world.

In the meantime... Color your world!

Choucroute Garni and Picky Eaters

My mother had zero tolerance for picky eaters. 

Hers was a simple philosophy: She made it; we ate it.   Food was not wasted.  I'm sure it stems from the Depression, but we didn't waste.  (Funny, how so many people are learning that again....)

There were no alternative meals offered; no peanut butter sandwiches for the kids; no mac & cheese.

To be fair she rarely made anything unusual, and, if it was something new, there were normally familiar foods in the same meal.  We only had to try a small amount to satisfy her.

But we had to eat it. 

That is how my older brother became my hero.

We didn't have a dog, you see.

On two occasions, as a child, I was left sitting at the table well into the evening.  The rest of the family was in the living room, watching T.V.  I was in the dining room at the table.

My mother was stubborn.

So was I.

The first time the uneaten food was a buckwheat pancake.  If I didn't like it hot with melted butter and warm maple syrup you can imagine how it was tasting 4 hours later: a cold, soggy mass in the middle of my plate.

My big brother took pity on me. When our mother went outside for a minute he came over and ate it.

She was suspicious, but she couldn't prove anything so I was allowed to leave the table. 

The second time it was sauerkraut

It was on a Friday night. My father was popping popcorn for a treat.  My mother was watching my brother and I was sitting at the table with ONE forkful of cold sauerkraut on my plate.

Did I mention that I was stubborn?

Did I mention my big brother is a hero?

He laid on the floor to watch T.V.  Slowly, over the course of, say, 30 minutes, he edged into the dining room, close to my chair.  Finally the moment came: he ducked under the table and I lowered the fork with the kraut. 

Mission accomplished. 

Unfortunately my mother saw us.  I was allowed to leave the table but I didn't get any popcorn.  Neither did my brother.

She never made the buckwheat pancakes again. 

The next time she made sauerkraut I ate it, hot, and loved it.

When I started cooking on my own I had an epiphany the first time I tried to make sauerkraut:  One has to do more than just open a can and heat if one wants edible sauerkraut.

I learned another thing after moving here: In France, sauerkraut doesn't come in a can, or a bag.  It's made at the shop and you buy it either raw or cooked.

Either way, when prepared properly, with herbs and spices, a bit of meat or not, it's delicious. And incredibly good for us. 

Packed with vitamins and minerals, Sauerkraut, and it's relatives, such as Kim chi, have been eaten for centuries as a food to help stave off illness, particularly in winter and on long sea voyages.  Some recent studies have shown that  fermented cabbage actually provides more benefits than either raw or cooked cabbage.  According to this Sauerkraut site "A recent study by the American Center for Cancer Research has found that sauerkraut has a profound effect in preventing and healing breast cancer."  They also say that sauerkraut is one of a very few foods that contains a particular healthy bacterium that the gut uses to fight off the bad guys like E.coli.

Sounds like the perfect candidate for Weekend Herb Blogging, this week being hosted by Rinku of Cooking in Westchester.   Weekend Herb Blogging is the very successful brainchild of Kalyn of Kalyn's Kitchen.

Sauerkraut is fermented cabbage.

That doesn't mean that the finished dish has to be overly salty or sour.  If you are using sauerkraut from a bag or a can (like Frank's) rinse it with cold water before using. Then taste it. It should have a light fermented taste to it.  If it's still too salty/sour, rinse it again.

Raw sauerkraut may even have to be soaked in cool water for 5 minutes if it is quite salty.

My mother always used pork ribs in her sauerkraut.  I like to use sausage.  A traditional Alsatian Choucroute Garni would have both, plus some bacon.  Use what you like.  Serve with potatoes, or dumplings, or, my preference, Pasta with Browned Butter Sauce.

Sauerkraut with Sausages

16oz (500gr) sauerkraut
1 onion
2 cloves garlic
1 tbs olive oil
4 sausages
1/2 - 1 cup white wine
1/4 - 1/2 cup chicken stock
2 bay leaves
2 whole cloves
10 juniper berries
10 black peppercorns

Rinse the sauerkraut and drain well.  Chop the onion and mince the garlic.  In large, deep skillet sauté the onion and garlic until tender, about 5 minutes.  Move to the side and add the sausages.  Brown on both sides.  Remove the sausages and add the sauerkraut, 1/2 cup wine, 1/4 cup stock, the herbs and spices.  Stir to mix well.  Place the sausages on top, cover and simmer for 30 - 60 minutes, the longer the better.  Depending on the kraut you may have to add the remaining wine and stock, and possibly more.  Raw sauerkraut will absorb more liquid than cooked.

if you're wondering what the bits of pink are - I had a couple of stray slices of Prosciutto I tossed in, as well. 
My mother buried the pork ribs in the kraut, (not browned first) and baked the whole thing for a few hours.

Pasta with Browned Butter Sauce

1 1/2 cups penne
2 tbs butter
pepper - lots

Cook pasta according to package directions, drain and put in serving bowl. Return pasta pan to medium heat. Add butter to pan and let it fry until it turns brown - being careful not to let it turn too dark or it will taste burnt. When brown reduce heat and add lots of black pepper and a bit of salt. Put pasta back into pan and stir to coat and reheat. Serve.
(Note: after removing the pasta it is best to add water to the pot or it is a bear to clean - or so mon mari tells me ;-) )

If you have any leftover, reheat the next day and serve over buttered potatoes.

Be sure to check with Rinku at Cooking in Westchester on Monday for the recap of all the recipes!

Pulled Pork Stew with Olives and Chickpeas; and: May I Introduce...

Kristen, of Dine and Dish had the interesting and very good idea of having newborn bloggers adopted by one of us old farts very slightly more experienced folk.

I was absolutely thrilled when my adoptee said she was willing to do dishes.  We may be on to something here. (Ahem)

Anyway, (drum roll please):  Attention Foodie Bloggers! 

Allow me to introduce Michelle, the author of culinography, real life foodie adventures

Michelle has only been blogging since October but, trust me, she got the hang of this right off.  Her recipes are scrumptious, her photos are drool-worthy and, brave soul that she is, she even joined the Daring Bakers!  Please head on over and say 'Hi'.  Tell her Katie sent you.... (Maybe she'll share some of that decadent-looking baked penne)

As long as I'm on the stage: I few weeks ago I received an email from Teresita, of Cooking in Buenos Aires.  (I'd rather like to do that, actually.... cook in Buenos Aires)  She asked if I would mention her site, her cooking classes and her yummy Empanadas.  She is familiar with the indigenous cuisines of Latin America and incorporates that into her cooking.  Teresita, consider your self mentioned!  (Anybody want to go to Argentina with me for a week or ten?)

After all of that cranberry bread; and the chocolates; and the cookies; and the foie gras; and the smoked salmon; (excuse me a minute.... sigh..... okay) the mind said that something healthy should be in order.   

Unfortunately, the soul wanted more comfort food.

Well, we all know what the road to hell is paved with, now don't we? 

Comfort food it is!

It has to be possible to make healthy comfort food!  In my humble opinion, this classifies.  It's warm, full of flavor, low in fat and chock-a-block with vegetables.

Plus it has something near and dear to my palate: olives. 

No one ever talks about the health benefits of olives.  Olive oil, yes; but not olives. 

So that is my mission for this Weekend Herb Blogging, hosted by Vani, of Batasari: to extol the virtues of olives.

When added to any dish, olives add another level of flavor and can make the ordinary extraordinary.  But are they healthy?

I went to the World's Healthiest Food site and, yes, they are good for us! (whew!)

Not as good as Brussels Sprouts, perhaps, but, hey, we can't live on Brussels Sprouts alone!

They are high in vitamin E (better than taking those little brown gel-caps), iron, copper and fiber; and "are concentrated in monounsaturated fats". So there!  Pass me the olives, please!

Pulled Pork Stew with Olives and Chickpeas
  I simmered the pork for 75 minutes. It could be simmered longer and/or it could be done in a crock pot. The vegetables are done separately to better gauge how much liquid to add to the finished stew. Serve over brown rice or quinoa.

1 pork tenderloin, 12 - 14 oz (400gr)
2 tsp olive oil
15 oz (450gr) crushed tomatoes
1/4 cup beef stock
1 tsp chili powder
4 bay leaves
1 medium - large onion
4 cloves garlic
2 stalks (ribs) celery
1 medium - large carrot
15 oz (450gr) chick peas 
1/2 cup green olives, sliced
2 tsp olive oil
1 tsp oregano
1 tbs fennel seeds
1 tsp chili powder
1/4 tsp cumin

The pork: Trim tenderloin if needed, but leave whole. Heat oil in a heavy pot or Dutch oven with a tight-fitting lid. Add pork and brown on all sides, about 10 minutes. Add tomatoes, stock, chili powder and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 75 minutes.
The vegetables: 45 minutes before eating: Chop onion and celery, mince garlic. Cut carrot in half the long way then into slices, 1/8" (.35cm) thick. Heat oil in medium nonstick skillet. Add chili powder and sauté briefly. Add onion, garlic, celery and carrot, sauté until starting to get tender, about 10 minutes. Add chick peas, herbs and spices. Stir well. The pork should have quite a bit of juice by now; remove about 1/2 cup pf juice and pour over vegetables. Cover, reduce heat and simmer until vegetables are tender, about 15 minutes longer.   Slice olives and stir in during the last 5 minutes of cooking time.
To finish: Remove pork from pan. Using two forks, pull the meat apart, shredding it into large chunks. In large bowl combine pork and vegetables. Using a slotted spoon, scoop the tomatoes out of the pork cooking pot. Discard bay leaves. Add as much (or all) of the stock left in the pan to make a thick, moist stew.

Weekend Herb Blogging was founded by the lovely Kalyn of Kalyn's Kitchen. You can find 2 years worth of herb and vegetable recipes in the WHB archives at her place.