ROMANCE IS IN THE AIR

 from Sloane Taylor

Greeting card manufacturers declared Valentine’s Day as the most romantic holiday of the year. So treat the one you love with a delicious homemade dinner that is romantic but will also satisfy your hunger on any other day of the year. It works great for company, too.

Set the mood with lots of candles, soft music, then grab your special someone by the hand and together create a beautiful night to remember.

 

MENU

Pork Marsala

Fettucine

Stuffed Plum Tomatoes

Parmesan Cheese

Lemon Granite

Dry White Wine – Soave

Pork Marsala

4 pork loin chops

¾ cup (90g) flour

Freshly ground black pepper, to taste

½ tsp. (2.5ml) sage

4 tbsp. (60ml) olive oil

8 tbsp. (114g) butter

8 oz. (227g) baby Porto Bella mushrooms, halved if large

2 garlic cloves, pressed or chopped fine

⅔ cup (150ml) chicken stock, not broth

⅔ cup (150ml) Marsala wine

½ cup (120ml) heavy cream at room temperature

Parsley, chopped

Preheat oven to 220°F (100°C).

Pat meat dry with paper towels. Place each chop between 2 sheets of plastic wrap or wax paper. Use a mallet or the side of a meat tenderizer to gently pound them until they are an even ¼ inch (.64cm) thick.

Combine flour, pepper, and sage in a shallow dish or paper bag. Dredge chops in flour mixture. Discard remainder.

Melt half the oil and butter in a medium-sized skillet set on medium heat. When the foam subsides add mushrooms and garlic. Sauté for 3-4 minutes. Spoon vegetables into a bowl and set aside.

Use the same skillet and melt remaining oil and butter over medium-high heat. Add pork. Sauté 10 – 15 minutes, until no pink remains. The time depends on meat thickness. Remove meat to a plate, tent with foil, and set in the oven.

Add stock and Marsala to the same skillet. Bring to a boil while scraping in any bits that cling to the bottom and sides of the pan. Boil for 3 – 4 minutes or until the sauce is reduced by almost half.

Reduce heat to medium. Slowly stir in cream. Heat through but do not bring to a boil.

Return pork and mushrooms to pan. Heat through 4 – 5 minutes.

Fettucine

1 package fettucine brand of your choice, fresh is best

Freshly grated Parmesan cheese

Cook pasta according to package directions. Be sure you cook to al dente and no longer. Drain noodles well.

To serve lay pork in the center of a warm dinner plate. Circle with pasta. Spoon mushrooms and sauce over food. Sprinkle parsley across the top to decorate and serve immediately. Top with Parmesan and enjoy!

Stuffed Plum Tomatoes
Plum tomatoes, 1½ per person
6 fresh mozzarella balls, chopped
1 tbsp. (15ml) red wine vinegar
1 tbsp. (15ml) olive oil
¼ tsp. (1.25ml) dried oregano
¼ tsp. (1.25ml) dried basil
1 glove garlic, pressed or chopped fine

This is a good dish to prepare several hours before serving so the flavors blend. All the ingredients are to taste, so have fun and experiment.

Prepare tomatoes by cutting them in half lengthwise and scooping clean. Turn upside down on a paper towel to drain.

Mix remaining ingredients in a small bowl. Scoop filling into the tomato halves. Arrange them on individual dishes. Chill until ready to serve.

Lemon Granite – Flavored Ice

2 cups (450ml) water

¾ cup (90g) sugar

1 cup (225) fresh lemon juice

In a medium-sized saucepan, bring water and sugar to a boil over medium heat. Stir only until sugar dissolves. Timing from the moment the sugar water begins to boil, cook mixture for exactly 5 minutes. With this method you have created a simple syrup. Remove pan from heat and allow syrup to cool to room temperature.

Once cooled, stir lemon juice into syrup. Pour mixture into a shallow metal pan.

Freeze granite for 3 to 4 hours. Every 30 minutes, stir and scrape in the ice particles that form on the sides and bottom of pan. The granite should be a fine, snowy texture. For a coarser texture, which I prefer, freeze flavored syrup in ice cube trays until solid, then drop cubes into a plastic bag and smash with a heavy spoon or mallet.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor's cookbooks, Date Night Dinners, Summer Sizzle, Recipes to Create Holidays Extraordinaire and Date Night Dinners Italian Style are released by Toque & Dagger Publishing and available at all book vendors.

Excerpts from her books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

A Delicious Taste of Canada

 From Sharon Ledwith

A Canadian staple, peameal bacon (Canadian bacon is a comparable substitute), and eggs have graced many a table every Sunday for brunch, including mine. However, sometimes we do things a little different in our home by cooking a peameal roast as the main course for supper. Served with hash browns, air-fryer roast potatoes, or wedge fries, and veggies of your choice (we love the garden bean medley), this meal makes extra for sandwiches or breakfast. Yum! So get your toque on, and maple syrup out of the fridge, it’s time to embrace Canada’s culture and cuisine. Can you give me an ‘Eh’?

Maple-Glazed Peameal Roast

¾ cup pure maple syrup (125 ml)

¼ cup grainy mustard (60 ml)

1 tsp. finely chopped fresh thyme (5 ml)

1½ pound piece of peameal bacon, whole

Preheat oven to 325° F.

Gently boil maple syrup, mustard, and thyme in a saucepan until reduced to almost half and thickened, about 10 to 15 minutes.

Brush glaze over peameal and roast for about 30 to 45 minutes, basting occasionally with the glaze, until peameal is heated through. Transfer peameal to a large plate and let stand, loosely covered with foil, for about 15 minutes.

Slice roast and serve with your choice of potatoes and veggies.

This meal is perfect at campground get-togethers or cottage retreats when you need a meal in a pinch to serve for dinner or even brunch. Once dinner or breakfast is finished and the dishes are done, it’s time to relax, kick back, and let your meal digest in peace. Depending on the time of day, pour yourself a cup of coffee, tea, or a favorite beverage, and head over to the porch, parlor, or patio and allow a good book to seep into your soul. 

May I suggest a visit to mysterious Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, either series will transport you to another time and place, taking you away from the troubles of the real world.

Sharon Ledwith is the author of the middle-grade/young adult time travel adventure series, THE LAST TIMEKEEPERS, and the award-winning teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading, researching, or revising, she enjoys anything arcane, ancient mysteries, and single malt scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her spoiled hubby and is happy to spend many hours with her amazing grandson.

Learn more about Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZON AUTHOR page for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.

BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE

 

 

 

A Taste Treat from the Far East

from Sloane Taylor

This dish becomes a complete meal when you add egg rolls, pot stickers, and a glass or two of sake. The following recipe serves two.

Courtesy of Serge Bertasius Photography

PORK FRIED RICE
2 tbsp. vegetable oil
½ cup frozen peas, thawed
⅔ cup cooked pork, chopped fine
3 cups 1- 3 day old cooked rice
Pinch dried ginger
2 tbsp. butter
2 eggs, lightly beaten
2 tbsp. soy sauce
4 green onions, sliced fine, include 1-inch of green

Warm a 10-inch skillet over medium heat. Add oil and swirl to coat the pan evenly. Stir in peas, pork, and rice. Sprinkle on ginger. Heat through for about 5 minutes. Remove from heat while you prepare the egg.

Add butter to a small frying pan set over medium heat. Pour in egg and swirl to spread it around until almost done, about one minute. Flip with a spatula. Remove from the heat. Break into small pieces and then stir into rice mixture.

Carefully mix in soy sauce and green onion. Heat through for about 3 minutes.

Replace pork with chicken or shrimp for another tasty meal. Just be sure to use cooked alternatives.

May you spend all the days of your life filled with friends, laughter, and seated around a well laden table!

Sloane

ANTICIPATION

from HL Carpenter

Anticipation. That's the title of a great song, the jingle for an ancient advertisement, and a marketing tool for authors. Oh, and anticipation makes good food better too. What more could you ask of a word?

You already know the classic song (thanks, Carly Simon!), and if you're of a…ummm…certain age, you probably remember the ketchup commercial too. (Sorry if the jingle is now an earwig! Confess—you're humming, aren't you?)

We tried anticipation as an author marketing tool by offering our young adult novel, Walled In, for pre-order a few weeks before the actual publication date. Results were mixed, probably because we're not the best marketers in the world. Still, we're always ready to try new techniques, and we'll repeat the pre-order experiment with our next release.

As far as making good food better—our barbecue pulled pork recipe is DEFINITELY worth waiting for! Put all the ingredients together, then grab a good book to read while you're anticipating the meal to come.

While you're eagerly awaiting your delicious lunch, we invite you to enjoy an excerpt from our young adult novel, Walled In.

PULLED PORK

½ cup ketchup
1 ½ cups barbecue sauce, divided
1 cup water
1 onion, chopped (or a similar amount of frozen chopped onions)
1 tsp. garlic, chopped
3 ½ pound pork roast (a shoulder cut works well)
Hamburger buns

Mix ketchup, ½ cup barbecue sauce, and water in a small bowl. Stir in the onions and garlic.

Set pork roast in the crock pot and pour sauce mixture over it, coating the meat well. The liquid should almost cover the meat. Add more if necessary. Cook on low for 10-12 hours.

Remove the pork roast from the crock-pot, let cool, and shred with a fork. Set aside.

Empty the liquid from the crock-pot. Put the pulled pork back into the crock-pot, add the remaining barbecue sauce, and mix well.

Cook on low for two more hours; then reduce setting to warm until ready to serve.

Serve on buns.

Tips and Tricks
Crock pots are ideal for tenderizing less expensive cuts of meat. The longer the cooking time, the more tender the meat becomes.

Feel free to add more sauce to the first cooking; meat cooked in liquid is moister.

For an added crunch, serve chips of your choice as a side dish.

If you want to serve the pulled pork for lunch, set up the crock pot to cook overnight.

Seventeen year old Vandy Spencer lives like a princess. Sheltered by her wealthy family, she happily makes plans to spend a before-college gap summer with her gorgeous boyfriend.

Then her dad is accused of financial fraud. The victims of her dad’s swindle vow revenge, and her dad flees.

As accusations and innuendos pile up, Vandy retreats to a hermit-like existence in her childhood tree house and struggles to separate reality from lies. Was her perfect life truly so perfect? Did she ever really know her father?
When family secrets come to light, revealing an unimaginable betrayal, Vandy learns to appreciate the simple richness of sincerity and truth.



EXCERPT
A branch cracked behind me and leaves rustled. I scrambled to my feet.

Stenny had come after me! He really did love me, enough to follow me, and…

Pete Hawthorn stepped out of the woods, holding a flashlight. The backglow lit his face, which was drawn into the frown he wore lately whenever he saw me, and his mouth turned down into a scowl. "Don't you have any sense at all, Dandy-Vandy?"

I should have known Stenny wouldn't traipse through the woods searching for me. Running through the dark wasn't his style. He'd use his phone.

My own phone, tucked in the pocket of my shorts, burst into the first bars of Boyfriend. I ignored the noise and poked a finger at Pete's chest. "Quit calling me that. Don't you have better things to do than skulk around the woods in the dark? Like maybe going to work?"

"I took the night off." He peered at me. "Why are you crying?"

"None of your business!" Then, as his words sank in, I asked, "Why'd you take the night off? Is Gus okay?"

"Gramps is the same as he always is." Pete slid the button on the flashlight and the bulb dimmed. "I stayed home because we heard the news about your dad. We're going to help, in whatever way we can." His voice barely carried across the small space between us, the words and tone sincere.

"That means a lot. Thanks. Tell Gus thanks too."

"Yeah." Pete turned the flashlight on bright again and waved it in a searching arc. "Where's the jerk-off? He leave you alone out here?"

My gratitude evaporated like dew off grass. I planted my hands on my hips as my phone played Boyfriend again. "Stenny's not a jerk-off, and he's probably at the tree house, where I left him."

"How nice to know he'll stay where you tell him to. At least you won't need to put a leash on him when the two of you are wandering around France." Pete narrowed his eyes. "The woods are really dark, Dandy-Vandy, in case you haven't noticed. Do you have a flashlight? Or am I gonna have to walk you home?"

I didn't need him to babysit me. I opened my mouth to say so, and then reconsidered as the sounds of the night surged around me. He was right. The darkness crackled with noises I hadn't paid much attention to during my rush to get away from the hurt of Stenny's doubt. The air seemed ominous too, full of a sickly-sweet odor, a combination of gasoline, motor oil, and damp dirt. The mix stunk the way I imagined zombies – or worse, vampires – would.

"Thanks, Pete. That's a good idea."

"I have them occasionally." He gestured with the flashlight. "The path's this way."

We strode along single file without speaking. The dry leaves crackled beneath our feet and the occasional haunting cry of a bird shredded the air.

"Nightingale," Pete said.

We reached the end of the path, coming out of the woods behind a row of bushes fencing Kingsway's open lawn. A line of solar lights illuminated the back yard, glowing against the pool cabana and the house's white walls beyond – big, ornate…and home.

I smiled despite my worries. "I love how pretty our house is at night."

Pete shut the flashlight off. "I'll send you pictures while you're enjoying your European adventure with the jerk-off."

I was turning to him when a man carrying a portable video camera dashed across the lawn. I gasped. "He's headed for the house! I have to warn Dad."

BUY LINKS

AMAZON - SMASHWORDS

Florida-based mother/daughter author duo HL Carpenter write sweet, clean fiction that is suitable for everyone in your family. The Carpenters write from their studios in Carpenter Country, a magical place that, like their stories, is unreal but not untrue. When they’re not writing, they enjoy exploring the Land of What-If and practicing the fine art of Curiosity. Visit their website to enjoy gift reads and excerpts and to find out what’s happening in Carpenter Country.

Stay connected on Pinterest, Linkedin, Google+, and their Amazon Author Page.

WELCOME TO MY KITCHEN

Now that spring is officially here and the holidays are over, I'm in serious cooking for two mode and loving every second. These three recipes are easily increased for a larger group, but you might want to back off on the garlic a bit.

Pork Marsala
Fettuccine Ala Sloane
Stuffed Plum Tomatoes
Crusty Italian or French Bread
Hearty Red Wine

PORK MARSALA
2 pork loin chops
Freshly ground black pepper, to taste
¼ tsp. sage
2 tbsp. olive oil
4 tbsp. butter
4 ozs. baby Porto Bella mushrooms, halved if large
2 garlic cloves, pressed
½ cup chicken stock
½ cup Marsala wine
½ cup heavy cream at room temperature
Parsley

Preheat oven to 200°F.

Pat the meat dry with paper towels. Place each chop between 2 sheets of plastic wrap or wax paper. Use a mallet or the side of a meat tenderizer to gently pound them until they are an even ¼ inch thick.

Combine flour, pepper, and sage in a shallow dish or paper bag. Dredge the chops in flour.
Melt half the oil and butter in a 10- to 12-inch skillet set on medium heat. When the foam subsides add mushrooms and garlic. Sauté for 3-4 minutes. Spoon vegetables into a bowl and set aside.

Use the same skillet and melt remaining oil and butter over medium-high heat. Add pork. Sauté 10-15 minutes, until no pink remains. The time depends on meat thickness. Remove meat to a plate, tent with foil, and set in the oven.

Add Marsala and stock to the same skillet. Bring to a boil while scraping in any bits that cling to the bottom and sides of the pan. Boil for 3-4 minutes or until the sauce is reduced by almost half.

Reduce heat to medium. Slowly stir in cream. Heat through but do not bring to a boil.

Return pork and mushrooms to the pan. Heat through for 2-3 minutes.

Lay pork in the center of a serving dish. Spoon mushrooms and broth over the platter. Sprinkle parsley across the top to decorate and serve immediately.

FETTUCCINI ALA SLOANE
1 stick butter, softened
½ cup heavy whipping cream, room temperature
½ cup freshly grated Parmesan cheese
2 cloves garlic, pressed
½ pound fettuccine, fresh if possible
Freshly grated Parmesan cheese

Use a wooden spoon to cream the butter by beating it vigorously against the side of a medium-sized bowl until it is light and fluffy. I sometimes use the whip on my mix master if I’m short on time. Beat in the cream a little at a time. Don’t add more until the other is well blended. Beat in the cheese and finally the garlic. Cover and set aside. If you won’t need it for several hours, refrigerate but then bring to room temperature before you mix with the pasta.

Cook the pasta according to the package directions. Be sure you cook to al dente and not longer. Drain the noodles well and then toss with the butter mixture well.

Serve at once. Top with the extra Parmesan and enjoy!

STUFFED PLUM TOMATOES
Plum tomatoes, 1½ per person
6 fresh mozzarella balls, chopped
1 tbsp. red wine vinegar
1 tbsp. olive oil
¼ tsp. dried oregano
¼ tsp. dried basil
1 glove garlic, pressed

This is a good dish to prepare several hours before serving so the flavors blend. All the ingredients are to taste, so have fun and experiment.

Prepare the tomatoes by cutting them in half lengthwise and scooping clean. Turn upside down on a paper towel to drain.

Mix the remaining ingredients in a small bowl. Scoop the filling into the tomato halves. Arrange them on a serving dish. Chill until ready to serve.

May you enjoy all the days of your life around a well laden table!

Sloane Taylor
Twitter
Amazon Author Page

Pork-Fried Rice - A Real Crowd Pleaser

The comedian of The Last Timekeepers is undisputedly Treena Mui. Out of all the characters in my YA time travel series, she’s the one who cracks me up and makes me smile the most. But did you know ‘drama queen’ Treena has another talent besides acting her way out of a tough situation during a Timekeeper mission? She loves to cook. Surprised? You shouldn’t be, since cooking is in Treena’s blood. Her parents own the Lucky Goldfish, the only Chinese Restaurant in White Pines, so they have entrusted her with a few secret family recipes. One such dish is their Famous (and Quick) Pork-Fried Rice.

Simple and easy to make, the Lucky Goldfish’s Famous (and Quick) Pork-Fried Rice is a crowd pleaser at the Mui’s restaurant, as well as at their dinner table. The secret is truly in the sauce they use, and in the way the Mui family lovingly prepare all their meals for their guests and patrons. With a prep time of only 25 minutes, the below recipe only serves enough for two, so I suggest that you double (or triple) the ingredients just in case you have any surprise stragglers bellying up to your table for supper.

The Lucky Goldfish’s Famous (and Quick) Pork-Fried Rice

1 egg
1 tsp. water
2 tbsp. Asian Sesame Dressing (yup, that’s the secret sauce, and the Mui’s like to use the Kraft® brand dressing)
1 cup chopped cooked pork tenderloin
1⅓ cups hot cooked long-grain rice, cooled slightly
1 tbsp. reduced-sodium soy sauce
1 carrot, coarsely shredded
2 green onions, thinly sliced
2 tbsp. chopped dry roasted peanuts (optional)

Beat egg and water with fork until well blended. Add to large nonstick skillet; cook on medium heat 1 to 2 minutes or until set, stirring occasionally. Transfer to bowl; cut into small pieces. Wipe skillet with paper towel.

Add dressing and pork to hot skillet. Stir-fry on medium-high heat 2 minutes. Add rice and soy sauce; stir-fry 3 minutes. Add carrots and onions; stir-fry 1 minute or until heated through. Remove from heat and stir in egg.

Top with nuts (if desired).

NOTE from the Lucky Goldfish Restaurant: This is a great way to use leftover cooked rice. Just warm it in the microwave for 1 to 2 minutes before using.

Once you’ve filled your tummy with this Asian feast, you may want to sit down and digest your dinner. While you’ve got your feet propped up, why not pick up my new The Last Timekeepers book and peruse the latest mission with Treena and her time traveling cohorts?

Only a true hero can shine the light in humanity’s darkest time.

Fourteen year-old Jordan Jensen always considered himself a team player on and off the field, until the second Timekeeper mission lands him in Amsterdam during World War Two. Pulled into the world of espionage, torture, and intolerance, Jordan and the rest of the Timekeepers have no choice but to stay one step ahead of the Nazis in order to find and protect a mysterious book.

With the help of the Dutch Resistance, an eccentric baron, Nordic runes, and an ancient volume originating from Atlantis, Jordan must learn that it takes true teamwork, trust, and sacrifice to keep time safe from the evils of fascism. Can Jordan find the hero within to conquer the darkness surrounding the Timekeepers? If he doesn’t, then the terrible truth of what the Nazis did will never see the light of day.


EXCERPT
“I wonder what else is down here.” Drake beamed his cell phone across the basement, hitting jars of jams, pickles, and relishes. His stomach growled.

Jordan pulled the cheese from his pocket and handed it to Drake. “Trade you for your phone.”

“Best. Trade. Ever.” Drake passed his phone to Jordan.

Jordan walked over and grabbed a jar of pickles off the dusty shelf. At least they wouldn’t arrive at the baron’s place hungry. He hoped his uncle had managed to stop Amanda’s bleeding. His hand tightened over the jar, the ridges of the lid cutting into his palm. A scrape from behind the shelves made Jordan jump.

“Hello?” he asked, pushing jars aside. He flashed the cell phone into the small, dark area.

“Who ya talking to, Jordan?” Drake asked with his mouth full of cheese.

“Shhh, Drake.” Jordan listened. Hearing nothing, he shrugged and turned back around.

“I thought I heard—” Jordan stopped and pointed the phone at Ravi. His jaw dropped. “A-Are you serious, Sharma?”

Drake spat out his cheese, snorting with laughter.

“Is there a problem?” Ravi asked, tying the bowtie of his tuxedo.

“You look like a penguin with attitude!” Drake slapped his knee.

“Say what you want, but I’m glad we didn’t hit the cleaners on the way to school now,” Ravi replied, pulling down his sleeves, “or else I wouldn’t have these dry clothes.”

Jordan chuckled. Suddenly, he heard a door creak open, followed by heavy footsteps squeaking down the stairs. Panicking, Jordan stuffed Drake’s phone in his track suit jacket’s pocket and waved Drake over by the shelves. Drake slipped behind Jordan just in time, before the small light bulb above the bottom of the stairs clicked on. Jordan swallowed hard. There, staring directly at Ravi was a portly man in a blood-stained apron. Tufts of blond hair sprouted from the sides of his balding head. His brown trousers were pulled up past his waist, making him resemble an evil garden gnome. In one of his hands, he held a huge butcher knife, its blade flecked with blood.

Wielding the knife, the man pointed at Ravi. “Who are you?”

Ravi licked his thick lips nervously. “The name’s Bond. James Bond.”

BUY LINKS

Mirror World Publishing: Paperback - eBook

Amazon - Amazon.ca - KOBO - Barnes & Noble

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, available through Mirror World Publishing, and is represented by Walden House (Books & Stuff) for her teen psychic series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Google+, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books.

Sunday Dinner Almost Like Mom Made

Once in a great while I'm compelled to cook a Sunday afternoon sit-down dinner like the one mom used to make. These aren't her recipes, but they are close. I hope you enjoy them as much as we do.

Braised Pork Loin
Mashed Potatoes
Homemade Applesauce
Steamed Asparagus
Crisp White Wine

Braised Pork Loin

3 – 4 lb. boneless pork loin
3 tbsp. lard or solid shortening
2 med. onions, peeled and sliced
1 lg. shallot, peeled and sliced
2 med. carrots, scraped and chopped
1 cup dry white wine
½ cup chicken stock
¾ tsp. dried thyme
½ tsp. marjoram
½ tsp. paprika
Freshly ground pepper to taste

Preheat oven to 350°F.

Pat the roast dry with paper towels. Melt lard in a Dutch oven over medium-high heat. Add pork and brown on all sides, about 20 minutes. Adjust the heat so as not to burn any part of the roast.

Set the meat on a plate. Reduce heat to medium. Sauté onions until they are soft and translucent, about 5 minutes. Stir in garlic and cook for 1 minute.

Add remaining ingredients to the pot and bring to a boil. Return the roast to the pot along with any accumulated juices on the plate. Cover tightly and braise in the center of the oven for 1½ hours or until a sharp knife inserts easily.

Set the roast on a cutting board and tent with foil. Skim fat from the braising liquid. Strain the liquid and vegetables through a sieve, pressing down hard with the back of a spoon to extract as much juice as possible before discarding the pulp.

Slice the pork into serving pieces and lay them on a platter. Moisten meat with a little of the sauce. Pour the remainder in a gravy boat and serve on the side.

Mashed Potatoes

1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper
Parsley, snipped or chopped for garnish

Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat. Lower temperature to a strong simmer. Cook approximately 20 - 25 minutes. They are done when a fork inserts easily into a potato.

Drain potatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in the milk. Mash and continue to add milk until you achieve the consistency you prefer.

Homemade Applesauce

6 lg apples cored, peeled, and coarsely sliced*
1 cup sugar
4 tbsp. water
2 tbsp. lemon juice
1½ tbsp. soft butter

Combine all ingredients except butter in a saucepan. Bring to a boil over medium heat. Reduce heat, cover pot, and simmer 15 – 20 minutes or until apples mash easily with a fork.

Stir in the butter.

Mash with a potato masher. For a smoother texture pour the sauce into a blender or food processor and puree for a minute or so.

Turn into a serving bowl, cover, and refrigerate until ready to serve. This recipe also freezes well.

*Mix it up with a variety of apples to improve the flavor. Use six different types

Steamed Asparagus

Photo by SOMMAI

1 bunch asparagus
½ cup chicken stock
¼ cup dry vermouth or white wine
Water
2 tbsp. butter
Metal vegetable steamer

Add chicken stock and dry vermouth or wine to a medium size saucepan. Insert vegetable steamer, then add water to just below the bottom holes.

Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.

Lay asparagus in a serving bowl. Spread the butter over them and serve.

I'm already looking for leftovers!
Sloane

How About a Quick Trip to Austria?

Where we'll get the recipe for a delicious dish that is uber easy to prepare.

Pork Schnitzel

2 boneless pork loin chops
½ cup all-purpose flour
Freshly ground pepper to taste
1 large egg
¼ cup milk
1 cup Panko bread crumbs
¼ cup olive oil
2 tbsp. butter
2 sprigs fresh thyme or ¼ tsp. dried
Lemon wedges – optional

Place each chop between 2 sheets of plastic wrap or wax paper. Use a mallet or the side of a meat tenderizer to gently pound them until they are an even ¼ inch thick.

Combine flour and pepper in a shallow dish, plate, or paper bag. Whisk egg and milk in another dish. Pour Panko into a third dish.

Dredge the chops in flour, then egg mixture, and finally Panko. Press the breadcrumbs onto the pork so there is an even coating.

Lay the breaded pork on a plate lined with parchment or waxed paper. Set in the refrigerator uncovered for a half hour. This dries the coating and allows it to adhere during cooking.

Add oil and butter to a 10” skillet over medium-high heat.

If using fresh thyme, add the sprigs and fry for 1 minute to infuse the oil. Remove thyme and discard.

If you use dried thyme, sprinkle it on the pork before adding to the pan.

Lay the meat into the pan and cook until golden brown and crispy, about 3 minutes per side. Adjust heat as needed so as not to burn the coating.

Set the cooked meat on a paper towel lined plate to absorb any excess oil.

Garnish with lemon slices if desired.

Applesauce and boiled potatoes are wonderful accompaniments to this tasty meal.

I'll be back Monday. Until then...

Gut Essen!

Sloane Taylor
Twitter
Amazon Author Page

My Nemesis has a Name and it is PORK!

Studs is my partner for life and his favorite food is pork chops. Unfortunately for him that is not a meat I cook well. In fact, most of the time you could chew your shoe sole and have a more tender dinner. I’m constantly on the quest to cook the perfect pork chop because after all these years that cut of meat has become my nemesis. Under the guidance of my awesome butcher Raoul, from Walt’s Food Centers, I have finally achieved a recipe that has worked consistently for moist and tender chops. I even dared to serve this dish to guests and they loved it. I hope you do, too.

Grilled Bone-in Thick Pork Chops

2 – 1¼ to 1½” pork chops

1 cup olive oil maybe a little more

¼ cup white wine

4 sage leaves or 1 tbsp. dried sage

6 thyme sprigs or ½ tbsp. dried thyme

2 gloves garlic pressed or chopped fine

Freshly ground pepper to taste

Combine all ingredients in a glass or ceramic bowl. Set in the refrigerator for 2 -3 hours.

Remove chops from the refrigerator 1 hour before grilling.

Grease grill grates with olive oil. Preheat grill to medium-high.

Grill chops 7 minutes per side.

Tent with aluminum foil. Let rest 5 - 7 minutes, then serve.

Here's a little from my latest release to satisfy your other tastes.

Never mix business with pleasure, unless pleasure is your business.

Photojournalist Emily Peters gives herself the perfect birthday gift - a weekend in Paris. Her excitement builds when she hits the scene of the exclusive S&G Club. Exposing the truth behind their private pleasure chambers and the elite who frequent them will be the diamond in her career crown. At least Em thinks so until she’s tied up in knots by the Devil himself.

British restaurateur Nicholas Caine visits Paris to check on his S&G Club investment and to sample its many benefits. Nick’s not on the hunt until he encounters a tiger that pretends to be a kitten. There’s no doubt she’ll satisfactorily flex her claws given the right incentive.

What starts as a prime photo opportunity evolves into a weekend of erotic fantasies as Nick awakens Emily’s dark passions.

To read an adult excerpt from PHOTO Op! please click HERE.

To read excerpts from the other erotic romances by Sloane Taylor, please click HERE.

Sloane Taylor believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that take you right into the bedroom. Being a true romantic, all her stories have a happy ever after.

Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.

Learn more about Sloane Taylor on her website, and her blog for easy recipes. Stay connected on Facebook and Twitter.

It's Wednesday. So What's Cooking?

Busy spring days don’t allow for much time in the kitchen. This is a tasty dinner that helps to keep your life free and easy.

Sautéed Pork Tenderloin
Sautéed Broccoli
Baked Potatoes
White Wine – Riesling 

Sautéed Pork Tenderloin
1 pork tenderloin for every two people*
Olive oil to cover
¼ cup dry white wine
2 tsp. garlic powder
6 sprigs fresh parsley or 1 tsp. dried
8 sprigs fresh thyme or 1 tsp. dried


Carefully cut away the silver streaks and connective tissue from the tenderloin.

Combine all ingredients in a glass bowl or plastic bag. Marinade in the refrigerator for 2 – 6 hours.

Preheat oven to 450°F.

Discard marinade. Lay meat on a foil lined cookie sheet. Roast 20-20 minutes.

Let meat rest 5-10 minutes under a foil tent. This allows the juices to remain in the meat when sliced.

Carve into ½ inch thick slices and serve.

*Pork tenderloin packages usually contain 2 pieces of meat. If you only use one, the other freezes well for use at a future date.

Baked Potatoes
1 russet potato per person
Olive oil
Aluminum foil
Butter
Sour cream
Chives
Black pepper

Preheat oven to 400°F.

Wash potatoes under cool water. Pat dry. Poke several sets of holes in each potato with a fork. This stops the potato from bursting as it bakes.

Rub potatoes with a small amount of olive oil to keep the skin soft.

Wrap each potato in a section of foil, then lay on a cookie sheet. Bake for 50 minutes or until a toothpick inserted in the potato shows no resistance.

Serve with butter, sour cream, chives, and pepper.

Set the foiled potatoes on top of the stove while the tenderloin is roasting. They will remain toasty hot.

Sautéed Broccoli
1 head broccoli
3 tbsp. olive oil
1 tbsp. butter
¼ cup Gorgonzola crumbles or amount to taste

Trim off the broccoli stalk. Cut the flowerets into serving pieces.

Pour olive oil in a medium-size frying pan. Heat on medium high. Stir in the broccoli and butter when the oil shimmers. Stir to coat the broccoli well. Sauté until crisp tender.

Sprinkle Gorgonzola crumbles over the broccoli and serve.

I'll be back Monday with SS Hampton Sr.. Until then...

Happy Eating!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Pork Chops & Apples, Rice, and Fresh Green Beans

If you recall, I have a terrible time cooking pork chops that aren’t tougher than the soles of my shoes. Marinated pork chops braised in white wine was my first successful attempt. Since pork chops are a favorite of Studs, the New Year seemed like a good time to devise a second recipe that was easy and tasty. Give it a try and please let me know what you think.

Pork Chops & Apples
Rice
Fresh Green Beans
White Wine – Riesling

Pork Chops & Apples
4 pork loin chops preferably on the bone ½ inch thick
1 tsp. dried sage, crushed
Pam nonstick spray coating
1 small onion sliced and separated into rings
1 apple cored and cut into wedges
1 cup apple juice
2 tsp. brown sugar
1 tbsp. cold water
2 tsp. corn starch

Preheat oven to 215°F.

Trim off the fat from the chops, then rub sage on both dies of the meat.

Spray a cold 12 inch frying pan with Pam. Heat the pan on medium until warm, add the meat and cook for 5 minutes. Turn, add most of the onion, and cook 5 minutes. Remove chops and onion to a plate, tent with foil, and set in oven.

Wipe the pan with a paper towel, then add the remaining onion, apple wedges, juice, and brown sugar. Bring to a boil, reduce heat, and simmer 3 – 5 minutes until apples are crisp-tender.

Combine water and cornstarch, then pour into the skillet. Stir constantly until the mixture thickens and bubbles. Continue cooking for 2 minutes, regulating heat to keep a slow boil.

To serve, arrange chops, rice, and green beans on dinner plates. Lay a few apple slices with sauce over the chops.

Rice
Your favorite brand
Chicken stock
Water

Follow the package direction for the rice, replacing half the water with chicken stock.

Fresh Green Beans
Plan 10 beans per person
Water
Butter
Pepper

Fill a medium-size saucepan with cold water, leaving enough room to add the beans. Cover pot and set on the stove over medium high heat.

Trim the ends off the beans, then rinse in a colander. Add the beans to the pot when the water comes to a hard boil. Cook 5-10 minutes until crisp-tender. Drain and return to the pot.

Add the butter and pepper. Stir well and serve.

If your meal isn’t quite ready, cover the pot with a lid and place in the oven to keep warm.

I'll be back Monday with George Wilhite and his uncanny sense of what horrifies readers and has them begging for more. Until then...

Happy Eating!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Country Style Ribs with Barbeque Sauce, Boiled Potatoes, and Caesar Salad.

When my workload is heavy, I want a dinner so easy it practically cooks itself. This week’s menu does just that.

Country Style Ribs with Barbeque Sauce
Boiled Potatoes
Caesar Salad
Dry White Wine – Pinot Grigio or Chardonnay

Country Style Ribs with Barbeque Sauce
Country style pork ribs preferably on the bone
Chicken stock
Barbeque sauce

Preheat oven to 325°F

Place ribs in an ovenproof dish in a single layer. Pour in about a half inch of stock or slightly more. Cover tight and bake 45 minutes to 1 hour. The time depends on the thickness of the meat.

Do a visual check for doneness. You should not see any pink color close to the bone. REMEMBER – meat continues to cook for a short time after it is removed from the oven.

Serve with your favorite barbeque sauce.

Boiled Potatoes
Red potatoes peeled and quartered 1 per person
Chicken stock
1 bay leaf
Freshly ground pepper to taste
Butter to taste

Add potatoes to a saucepan that holds them comfortable. Pour in stock halfway up the potatoes. Top off with water, covering potatoes by an inch or so. Add bay leaf. Set a lid on top.

You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.

Bring to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook for 15-20 minutes, then test for doneness. A fork will insert easily.

Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to damage potato shapes.

Caesar Salad for Two
1 egg coddled
1 large glove garlic
½ tsp. Anchovy paste
Freshly ground pepper to taste
½ tbsp. Dijon mustard
½ tbsp. lemon juice, preferably fresh
1 drop white vinegar or as close to as possible
¼ cup olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup freshly grated Parmesan cheese

Remove egg from refrigerator while assembling all the ingredients on your counter.

Bring a small saucepan of water to a boil. Coddle the egg by cooking it for 2 minutes. Rinse under cold water, crack shell and scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.

In a large glass or wooden bowl, mash the garlic with a spoon and fork into coarse pieces. Rub the sides of the bowl with the oil that has been released.

Add the anchovy, pepper, and mustard. Mix well. Pour in the lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in the olive oil until the dressing is frothy.

Tear the lettuce into bit-size pieces over the salad bowl. Toss, then add ¼ cup or so of Parmesan. Toss again. Serve in individual bowls and sprinkle with the remaining Parmesan. Serve immediately.

For a larger salad, adjust proportionally, but do not exceed two eggs.

Have a wonderful remainder of the week and weekend. I'll be back Monday with Vanessa North. Until then...

Bon Appétit!

Sloane Taylor
Twitter

It's Wednesday. So, What's Cooking?

Sloane’s Stuffed Peppers, Boiled Potatoes, and Corn

Studs and I plant a small vegetable every year. Peppers, broccoli, beans and whatever else appeals to our taste buds. September is exciting because that's when the peppers, (red, yellow, and green) are ready to pick. One of my favorite recipes to make is stuffed peppers. We hope you enjoy it, too.

Sloane’s Stuffed Peppers
Boiled Potatoes
Corn
French Bread
Dry White or Dry Red Wine – Pinot Grigio or Pinot Noir



Sloane’s Stuffed Peppers
6 med – lg peppers in any color you like
1 lb. ground chuck
1 lb. ground pork
¾ cup rice
2 tbsp. olive oil or lard
1 large onion chopped
2 garlic cloves pressed
1 egg lightly beaten
pepper to taste
1 tbsp. parsley
1 tbsp. vinegar

Cut tops off peppers and clean out seeds and ribs. Drop the peppers into a pot of boiling water that completely covers them. Boil briskly for 2 – 3 minutes. Cover the pot, remove it from the heat and set aside for 5 minutes. With tongs or a slotted spoon, carefully remove the peppers from the water and invert onto paper towels to drain.

Cook rice according to package directions but only for 10 minutes. Drain rice in a colander, run cold water over it and set aside.

In a heavy 8-10 inch skillet add the olive oil or lard, heat over medium heat until a light haze forms. Sauté the onions until soft and translucent about 5 minutes. Do not let them brown. Drain well. Add in garlic the last minute of cooking.

In a large bowl combine the ground chuck, ground pork, onion garlic blend, egg, rice, pepper, parsley and vinegar. Mix well, cover, and set the bowl in the refrigerator until you’re ready to complete the recipe.

You can prepare the stuffed peppers up to this point three hours before completion.

Sauce
14 oz. can diced tomatoes
¼ cup white vinegar
1 cup chicken stock fresh or canned
2 tbsp. flour

Preheat the oven to 350˚

Pour ¾ cup chicken stock into a saucepan and heat over medium heat. Pour the remaining chicken stock in a small bowl. Sprinkle in the flour while stirring well with a fork. Whisk this mixture into the saucepan, stirring constantly. Cook over high heat until the sauce comes to a boil. Reduce heat to low, simmer for about 3 minutes, stir in tomatoes with their liquid and vinegar. Heat through. Remove from the heat.

Pour ¼ cup or so of the sauce into an ovenproof baking dish that holds the peppers comfortably.

Spoon the meat mixture into the peppers, forming a small mound on top. DO NOT PACK THEM. Stand them up in the baking dish. Shape the excess meat into medium size balls and lay them between the peppers. Pour the remaining sauce over the meat.

Bake covered 30 minutes. Bake uncovered 10 – 15 minutes longer.

Leftovers freeze great for another meal.

Boiled Potatoes

I’ve discovered Idaho type potatoes make the best mashed or boiled dishes. They cook faster and don’t get that tinge of black when cooked.

1 potato per person
bay leaf or basil
chicken stock
Butter to taste
pepper to taste

Peel the potatoes, rinse and cut into thirds. Drop them into a pot a little less than half filled with chicken stock. Add bay leaf or a small amount of basil. Cover the potatoes chunks with water and a lid. Bring to a boil over medium-high heat. Lower the heat so potatoes continue to cook with a soft boil.

Test with fork after 15 - 20 minutes. It should slide in easily when the potatoes are done.

Drain water and remove bay leaf. If you’ve used basil, most will drain away and that’s okay. You want the flavor more than the leaves. Return potatoes and pot to burner with the heat turned off.

After the potatoes are cooked and drained, add the butter and pepper. Turn with a spatula or spoon to coat well. You’re ready to serve!

Corn
1 can corn I prefer Green Giant Niblets
3 tbsp. butter cut into pats

Drain corn, then pour into micro wave safe bowl. Lay butter pats across the top. Microwave for 3 minutes, stir and serve.

I'll be back Monday with a little more from Paul Stansford. Until then...

Happy eating!

Sloane Taylor
Amazon Author Page

It's Wednesday. So What's Cooking?

Mock Chicken Legs and all the Fixings

Today we have an elegant dinner with marvelous flavors that’s easy to prepare. On a tight schedule? Most of this meal can be assembled in advanced. Look for the ** in the instructions to see the stopping point, then continue cooking on the day you serve it.

Mock Chicken Legs
Twice Baked Potatoes
Blanched Fresh Green Beans
Sautéed Mushrooms
Crescent Rolls – Pillsbury tend to be the flakiest
Dry White Wine – Chardonnay or Riesling

Mock Chicken Legs
Use equal amounts of the three meats. If you are anti-veal, the beef and pork alone are still great.
1 lb. veal shoulder cut into 2” cubes
1 lb. pork tenderloin cut into 2” cubes
1 lb. beef Eye of Round, or other high quality roast, cut into 2” cubes
3 eggs
1 ½ cups seasoned bread crumbs
Freshly ground pepper to taste
Olive oil
Skewers about 6” – 7” in length

Alternate the meat cubes as you skewer them. Set aside on waxed paper. I suggest you make extras and freeze them for future use.

** Stop here. Lay the skewers on a cookie sheet. Cover with cling wrap and refrigerate.

On the day of serving, combine eggs and pepper in a flat bowl. Dip the skewers, one at a time, into the mixture. Roll in the bread crumbs then set them back onto the waxed paper.

Preheat oven to 350°.

Heat ½” olive oil in a frying pan. When the oil shimmers, carefully put in a few of the skewers and brown well on all sides. As they are cooked set them into a baking dish, stacking the skewers is fine.
Cover the dish and bake for 1-1 ½ hours or until fork tender.

Do NOT add any liquid to the meat. It will produce its own fantastic sauce.

Twice Baked Potatoes
Baking potatoes 1 per person
Cheddar cheese grated – I prefer Sargento’s Extra Sharp Cheddar
Olive oil
Butter
Salt
Pepper
Sour cream
Paprika

The amounts of the ingredients are left up to your taste, but don’t be sparing if you want great flavor.

Preheat oven to 400°.

Wash potatoes under cool water. Rub the skins with a little olive oil, then make a small slit across their tops. Lay on a cookie sheet. Bake about an hour or until a toothpick can be easily inserted.

Meanwhile, in a small bowl combine the butter, cheddar cheese and sour cream.

When potatoes are tender, slice them in half, then scoop out the pulp onto the above mixture. Be careful not to rip the skins. Whip the mixture well.

Refill the shells and set them back on a cookie sheet. Sprinkle with a little paprika for color.

**Stop here. Cover with cling wrap and refrigerate for the next day. Remove from the refrigerator at least one hour before baking.

Preheat oven to 325°. Discard cling wrap and bake for 25 – 30 minutes.

Blanched Fresh Green Beans
3 lbs. green string beans, trimmed
6 quarts water
3 tbsp. butter
Freshly ground pepper to taste

Bring the water to a full boil in a large pot. Drop the beans in by the handful. Return water to a boil, reduce the heat to moderate and boil the beans uncovered for 8 to 12 minutes or until they are just tender. Drain in a colander.

If the beans are to be served immediately, melt the butter in the cooking pot and toss the beans for a minute or two. Season with pepper, then transfer the beans to a heated dish and serve.

**If serving the beans later, refresh them after draining by plunging the colander into a large pot of cold water for a minute or two. Drain thoroughly, cover and set aside. Refrigerate if they are to be used the next day. When ready to serve, melt the butter, toss beans, and warm them over moderate heat.

Sautéed Mushrooms
1 lb. Baby Portobello mushrooms
Olive oil
Small onion sliced thin
2 tbs. Butter
Dry vermouth or white wine
Freshly ground pepper to taste

Clean the mushrooms with a damp paper towel. Slice in half if medium, cut into thirds if large.

Over medium heat dribble a small amount of olive oil into a medium sized frying pan and add the butter. Toss in the sliced onions and mushrooms. Sauté until almost tender.

Pour a small amount of vermouth or white wine over the mushrooms and continue to heat.

To serve, grind pepper across the top and spoon into a warm serving dish.

This dish is best cooked and served on the same day.

I'll be back Friday with more writing tips. Until then...

Bon Appetite!

Sloane Taylor
www.sloanetaylor.com

It's Wednesday, so What's Cooking? Chop Suey with a Kick.

It gripes me to no end to see chop suey meat in the grocery store hovering close to $4.00 a pound. These fatty chunks are scraps the butcher carved off who knows what, or when, and lumped into a package for us consumers to blithely purchase.

Don't do it!

Over the years, I have learned it is best, and cheaper, to buy small roasts on sale. At least I know what meat I’m actually getting.

Eggs Rolls
Chop Suey with a Kick
Rice
Hot Tea, Saki, Chardonnay Wine or Cabernet Sauvignon

Eggs Rolls
Many grocery stores sell egg rolls in the deli. If you go this route, reheat them at 350F for 15 – 20 minutes.

The other day my store was out of them so I used Tai Pei Mini Vegetable Spring Rolls, found in the freezer section. The bag holds 15 rolls and 2 sauce packets. No MSG is added and they have zero trans fat. They baked up crisp in 12 minutes at 450F. The taste and texture were wonderful!

Serve the egg rolls as an appetizer just before the rest of your meal is done cooking.

Chop Suey with a Kick
2 pounds boneless beef roast trimmed of fat and connective tissue
1 pound boneless pork roast trimmed of fat and connective tissue
3 celery ribs chopped
1 cup large onion chopped
2 tbsp. olive oil – more may be required
2 tbsp. butter
14 oz. beef stock
4 tbsp. corn starch
2 tbsp. bead molasses
3 tbsp. soya sauce
1 can bean sprouts drained
1 can sliced water chestnuts drained
1 tsp. crushed red pepper – the more you add, the bigger the kick
1 glove garlic pressed
Fresh mushroom sliced thick - optional
Freshly ground black pepper to taste

Cut the meats into 2 inch cubes.

Over medium high heat, combine the oil and butter in a large pot. When the foam subsides, brown the meat in batches. Be sure not to overcrowd the pot. When the batch is browned, remove to a bowl and continue until the meat is complete.

Add celery and onions, sauté until soft, about 5 minutes.

Lower heat to medium. Return meat to the pot. Blend beef stock and corn starch, then stir into pot. Add in bead molasses and soya sauce. Stir well.

Mix in bean sprouts, water chestnuts, crushed red pepper, and garlic. Cover pot and simmer 1 hour.

Add mushrooms and black pepper 10 minutes before the chop suey is finished.

Serve over rice.

Rice
Your favorite brand
Chicken stock

Prepare rice following the package directions, but exchange ½ the water required with chicken stock.

The chop suey freezes well for future meals.

I'll be back Friday with more writing tips. Until then...

Happy Cooking!

Sloane Taylor
www.sloanetaylor.com

It's Wednesday, so What's Cooking? Pork Chops

One thing I've always had trouble cooking was pork chops. They usually tasted good, but never failed to be tougher than the soles of my shoes. After years of failed recipes, not to mention embarrassment, I finally took matters in hand and created today’s recipe.

Like all the menus posted here, this has been prepared many times for tough critics and has always been well received. Give it a try and, please, let me know how your critics respond.

Marinated Pork Chops Braised in White Wine
Boiled Potatoes
Steamed Asparagus
White Wine – Soave Bolla

Marinated Pork Chops Braised in White Wine
1 teas dried sage or 4 fresh leaves
1 teas dried rosemary or 5 fresh sprigs
1 teas dried thyme or 5 fresh sprigs
1 teas pressed or finely chopped garlic
Freshly ground pepper to taste
Olive oil
4 pork chops with or without bones 1 inch thick
¾ cup dry white wine
2 tbsp butter
1 tbsp chopped parsley fresh or dried – optional

Lay herbs into a glass dish large enough to hold the chops in one layer. Sprinkle garlic over the herbs. Carefully pour about 1 cup olive oil into dish so as not to disturb the herbs, then add the pepper. Lay the chops across the herb mixture. Add more olive oil until the chops are barely covered.

Marinade in the refrigerator for 2-5 hours. Turn the cops once during the time you’ve allowed.

Remove dish from fridge 1 hour or a little less before cooking. The meat cooks better if it’s nearer room temperature.

Preheat the oven to 250 F.

Add a little of the marinade to a medium size frying pan and heat on medium high until the oil shimmers. Add the chops and brown about 3-4 minutes on each side until golden brown.

Transfer the meat to an ovenproof plate. Pour off all but a thin film of oil, add ½ cup of the wine and bring to a boil. Return the chops to the pan. Cover and reduce the heat to a simmer. Cook for 30 minutes, basting with the pan juices occasionally, until they are tender when pierced with the tip of a sharp knife. Return the meat to the ovenproof plate, cover, and set in oven while you finish the potatoes and asparagus.

Prepare the sauce just before serving dinner. Skim as much fat as you can from the braising liquid and pour in the remaining ¼ cup wine. Boil it over high heat, stirring and scraping in any browned bits that cling to the bottom and sides of the pan, until the liquid has reduced to a syrupy glaze.

Off the heat, swirl in the butter and parsley, pour over the pork chops and serve.

Boiled Potatoes
1 Idaho potato per person
1 cup Chicken stock
1 bay leaf or 1 tbsp dried basil
Tap water
Freshly ground pepper to taste
Butter to taste

In a medium size saucepan add chicken stock and the herb you choose. Peel potatoes, rinse, then slice in thirds, place into pot. Add tap water to cover the potatoes by about an inch or so. Too much water and the potatoes will be soggy. Not enough and they’ll be raw on the sections above the water.

Cover the pot and heat on medium until the potatoes come to a boil. Adjust the heat and/or the lid to maintain a decent boil, but not a hard one, until potatoes are fork tender. It takes about 15 minutes after they begin to boil.

Drain and return potatoes to pot. Discard bay leaf. Stir in butter and pepper and serve.

Steamed Asparagus
1 bunch asparagus
½ cup chicken stock
½ cup dry vermouth
Tap water
2 tbsp butter
Metal vegetable steamer

Add chicken stock and dry vermouth to a medium size saucepan. Insert vegetable steamer, then add tap water to just below the bottom holes.

Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.

Lay asparagus in a serving bowl, then spread the butter over them and serve.

Happy Cooking!

Sloane Taylor
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