Chicken Noodle Soup - ThermoWorks Wand Review and Giveaway

Chicken Noodle Soup is the favorite of one of my friends, so when she became ill last month that's what I made for her. It's my go-to soup to deliver to sick friends or to enjoy myself when perfectly well. You'll find the recipe below. 

But speaking of illness, let me tell you about my new thermometer. I love it so much I'm telling you about it and giving one away, which makes sense in the middle of all this this that's been going on for more than a year now.

At my very first inkling of the pandemic I began checking my first aid kit and making sure I had everything we would need to care for ourselves at home. The one item I was not happy with was my thermometer.

Over the years I've tried a number of digital oral thermometers. Without exception, they've made me wish I still had an old-fashioned mercury thermometer. My first complaint is the probe covers. They never work well. "Just insert the thermometer and peel back the strip." No! I always rip up a couple of them trying that then give up on peeling back the paper strip and just use it that way. Not pleasant.

If you have a child, you know how difficult it can be to place the thermometer correctly under the tongue and then get the little squirmer to keep his or her mouth closed for 30 seconds. I feel sorry for those having two sick kids at once and dealing with that and the pesky probe covers. No thanks.

ThermoWorks Wand
non-contact digital forehead thermometer
Giveaway

So 13 months into the pandemic I decided it was time to upgrade to a non-contact digital forehead thermometer. I had been looking at various ones for several months, then I realized that ThermoWorks made one (actually, two—this one, Wand, and a Bluetooth version, Wand Blue, which you techie people can read about for yourselves). Knowing what quality products they make, I had to have their ThermoWorks Wand.

Love it! Turn it on, hold it about an inch from center of forehead, press and hold the Start button until you hear a beep, about 1 second, read the temperature, then turn it off or let it turn itself off in 60 seconds. I had fun playing with it, then took out the batteries for storage until such time as one of us gets sick. 

But back to the soup. I made it with ingredients on hand, which meant boneless skinless chicken breasts. You can also use bone-in skin-on chicken breasts or thighs. And, of course, you can increase the amount of ginger, crushed red pepper, and turmeric—all thought to have health benefits—to suit your own taste.

Tell me your favorite thing to eat when you're sick. Or well. And, if you (or a gift recipient) are in the US, enter the giveaway below. Stay safe and well.

If you like it, please Pin it and share it! 

Chicken Noodle Soup

(Makes about 3 1/2 quarts)

2 tablespoons extra virgin olive oil, divided
1 pound (16 ounces/454 grams) boneless skinless chicken breast
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1/2 cup chopped onion
1 cup (4.5 ounces/128 grams) peeled and diced carrots
1 cup (4.5 ounces/128 grams) diced celery
Some of the celery leaves, chopped
1 cup (4.5 ounces/128 grams) diced red bell pepper
1/2 teaspoon thyme leaves
1/2 teaspoon marjoram
1/4 teaspoon ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon turmeric
5 cups (40 fluid ounces/1.18 liters) water
4 cups (32 fluid ounces/946 milliliter) lower-sodium chicken broth
1 bay leaf
2 1/2 cups (8 ounces/227 grams) mini farfalle

1 In large pot (I use a 5.5-quart Dutch/French oven), heat 1 tablespoon of the oil and cook the chicken until done, salting and peppering* lightly. Remove to a plate to cool.

* I measure out the salt and pepper into two tiny prep bowls and use them throughout the recipe.

2 Add remaining 1 tablespoon of olive oil to the pot and cook the onion, carrots, celery, and red bell pepper, adding a bit of the salt and pepper, until softened, about 10 minutes. Add the chopped celery leaves, thyme, marjoram, ginger, crushed red pepper, and turmeric.

3 Stir in chicken broth, water, and bay leaf. Bring to a boil; lower heat and simmer for 10 minutes. Add chicken and remaining salt and pepper (or to taste), and continue simmering for about 10 minutes. Stir in mini farfalle, and cook until al dente, about 7 minutes. Taste and adjust seasoning.

ThermoWorks Wand Giveaway

This giveaway is open to readers in the US* who are 18 years of age or older. To enter, leave a comment below (one entry per person). Tell me why you want a Wand. Please include your email address in the body of your comment. If your name is drawn and I have no way to contact you, you will be disqualified. Must enter by 11:59 p.m. Eastern time Wednesday April 28.

* If you are outside the US but would like to have this sent to someone you know in the US (you would have to send them a gift card separately on your own), go ahead and enter!

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday April 29. If I don't hear back from the winner of the random drawing by noon Eastern time Saturday May 1, a new winner will be selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: ThermoWorks provided a Wand for review purposes and one for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

Shortbread Petticoat Tails - Masters by Adagio Teas Giveaway

Classic Shortbread Petticoat Tails pair soooo beautifully with tea that I chose to include the recipe in this post along with my Masters by Adagio Teas review and giveaway. 

With just four always-on-hand ingredients, it is an easy recipe to make, elegant in its simplicity. It follows the traditional formula: 1 part sugar, 2 parts butter, 3 parts flour (by weight). The measures given, for those who prefer to measure, are just tidier approximations of the weights.

It was such a pleasure to kick off the month of September trying five new single-origin black teas from Masters by Adagio Teas. Such teas, with the focus on quality and terroir, are very popular with those who do Gongfu-style brewing (multiple short infusions), but I'm a dyed-in-the-wool British-style tea drinker and that's how I brewed these teas.

I brewed each of the teas in the lidded infuser mug that is part of this giveaway. I found that 1 tablespoon (3 to 4 grams) of tea leaves worked well in each case.

Though my personal preference in Darjeelings is the later harvests, the Balasun First Flush tea is quite special and so delicate as to be perhaps the perfect introduction to black tea for green tea drinkers. 

The third Masters tea I tried, Tongmu Jim Jun Mei, was my clear favorite until I tried the Jin Kong Que (Golden Peacock). My first whiff of the large, golden leaves and buds, revealed hints of cocoa along with a certain roasted toastiness, for lack of a better descriptor. The beautiful honey-colored brew was very smooth and flavorful.

I hope you'll try both the tea and the shortbread and, if you are in the US or Canada, enter the giveaway below. One very happy tea drinker (or tea gifter!) is going to win a Kawa Mug and Infuser and $75 gift certificate redeemable in the Masters by Adagio Teas online tea shop.

If you win the drawing, what kind of teas will you order? What color mug?

Please Pin it and share it!

Classic Shortbread Petticoat Tails

Whatever flavorings one might add, the predominant flavor of good shortbread must be butter. And I do mean butter; margarine will not do. This barely sweet treat has less than 3/4 teaspoon of sugar per biscuit (that's British English for "cookie").

(Makes 16 plus 1 round)

1 1/8 dip-and-sweep cup (5.625 ounces/159 grams) unbleached all-purpose flour

1 stick (4 ounces/113 grams) unsalted butter, room temperature
1/4 cup (1.75 ounces/50 grams) sugar
1/4 teaspoon salt

1 Put a round of baking parchment paper in the bottom of a 9-inch/23 cm removable bottom tart tin set on a baking sheet. In smallish bowl, whisk flour vigorously for a minute to "sift" it.

2 In medium mixing bowl, with hand mixer or wooden spoon, cream softened butter. Add sugar and salt. Cream together thoroughly.

3 Add flour to creamed mixture. If using electric hand mixer, mix in flour just until combined. When thoroughly combined (it will be a bit crumbly, so knead it in the bowl with one hand), scrape into parchment-lined removable bottom tart tin, press into an even layer, cover and chill for about 30 minutes.

Note: You can use the smooth bottom of a cake tin to make the dough very even, then use your fingers to push the dough into the scallops of the tart tin. 

4 With a 2- to 2.25-inch round cookie cutter, cut a circle in the very center of the dough; then cut into 16 slices. Prick all over with a skewer. Pop the dough back in the fridge for another 15 minutes while you preheat oven to 300F/150C/Gas2.

5 Bake for about 45 minutes until firm and lightly golden (not browned). Recut the slices. Leave in tin and cool completely on wire rack. Store for up to 2 weeks in airtight tin.

Masters by Adagio Teas Giveaway

Adagio Teas will send winner: a Kawa mug and infuser (choice of 4 colors) and a $75 gift certificate redeemable in the Masters by Adagio Teas online tea shop.

This giveaway is open to Canadian and US residents (Sorry, international friends!) 18 years of age or older. Leave a comment below (one entry per person). Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday September 11.

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday September 12. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday September 15, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline). 

Disclosure: Adagio Teas provided product for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Olive Oil Apple Cake - Rishi Tea & Botanicals Giveaway

This Olive Oil Apple Cake pairs soooo beautifully with tea that I chose to include the recipe in this post along with my Rishi Tea & Botanicals review and giveaway. It is an easy cake, but special care must be taken when mixing in the olive oil. Be sure to add it in a slow, steady stream, fully incorporating it as you go. And do use a nice fruity extra virgin olive oil.

As you know, I drink a great deal of tea, so I think it's really important that it be organic. Though I still at times drink black teas that are not, I try to drink mostly organic. Very few places near me carry organic loose leaf black teas, so an online search a few years ago led me to Rishi Tea & Botanicals, based in Milwaukee, Wisconsin.

If you prefer tea bags, you'll be glad to know they added tea bags to their line in 2013. Be sure to visit the Rishi Tea FAQ page to learn all about their tea bag materials. I found it fascinating, and I don't even use tea bags! But if I did, these would make the cut with me.

This little pot (13.5 fluid ounces/400 ml) with its stainless steel strainer lid is perfect for those tea drinkers who like to do multiple infusions of the tea leaves.

The tea I'm drinking today is Rishi Tea & Botanicals Organic Earl Grey Supreme, top grades of Yunnan Dian Hong black tea with real first-press bergamot oil from fruit grown in Calabria, Italy. After experimenting with different amounts, times and temperatures, I concluded that for a standard 12-ounce mug (which actually holds 10 ounces of liquid), or a little pot for two standard teacups, I'd go with:

Tea 2 teaspoons/4 grams, Water 10 fluid ounces/296 ml, Temperature 200F/93C, Time 5 minutes. That made a cup of tea with a good balance between the tea and the bergamot. A greater quantity of tea leaves, higher temperature or longer time resulted in a much stronger bergamot flavor, and that might be your preference. You always need to experiment with a new tea to get it exactly right for you, and then just make it that way every time.

I hope you'll try both the tea and the cake and enter the giveaway below. One very happy tea drinker (or tea gifter!) is going to win a $100 gift certificate redeemable in the Rishi Tea online tea shop. What is your favorite type of tea: loose, bags, black, green, white, matcha, etc? Rishi calls their herbal tisanes "botanical."

If you win the drawing, what kind of teas will you order?

Olive Oil Apple Cake

(Makes one 8.5-inch/10-cup Bundt cake)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour

1 tablespoon non-GMO baking powder
1 teaspoon cardamom
1/2 teaspoon salt
1 1/2 cups (10.5 ounces/298 grams) sugar
4 large eggs, room temperature
Finely grated zest of one medium orange
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup (6 fluid ounces/177 ml or 5.625 ounces/160 grams) extra virgin olive oil

1 pound (16 ounces/454 grams) apples (Pink Lady or Granny Smith are good), peeled and cut into 1/3-inch dice

1 Butter well and flour an 8.5-inch/10-cup Kugelhopf pan (the same one I use for my Babka recipe) or Bundt pan. Preheat oven to 350F/180C/Gas4.

Note: I also like to bake it in this 9x4x4-inch Pullman loaf pan, which also holds 10 cups. It is my very favorite bread and loaf cake pan--I have two!

2 In 1.5-quart bowl, combine flour, baking powder, cardamom, mace or nutmeg, and salt. With electric hand mixer on low speed, whisk the dry ingredients together for 1 minute to "sift."

3 In 2.5-quart bowl, combine sugar, eggs, orange zest and extracts. With electric mixer on medium speed, beat for 2 minutes until light and fluffy.

4 With mixer running on medium speed, gradually pour the olive oil in a thin stream into the egg mixture, so that it is completely incorporated. This should take 4 to 5 minutes; don't rush it.

5 Remove about 1/4 cup of the flour mixture and fold the remainder into the egg mixture. Toss the apples with the 1/4 cup of flour, then fold them and any loose flour into the batter.

6 Scrape batter into prepared pan, smooth the top, then drop the pan a few times from a height of just a few inches to settle the batter. Bake for about 55 to 60 minutes, until it passes "the toothpick test." Cool in pan on wire rack for 10 to 15 minutes, then turn cake out of pan and continue cooling on wire rack for 2 hours. Before serving, you might give it a dusting of powdered sugar. And a little whipped cream is never a bad idea!

Tea Making Tips

The mistake many people make with tea is following the old "rule" of one teaspoon per cup plus one for the pot. All black teas are not alike. Higher grades of tea generally have larger leaves, so a teaspoon of them will weigh a lot less than a teaspoon of small leaves. Of course, not everyone weighs their tea. What to do?

When making a new tea, I will weigh out 3 grams of tea leaves (and see what that measures) or you can just measure 2 level teaspoons or a gently rounded 1/2 tablespoon per 8 ounces of boiling water (unless a lower temperature is recommended) and steep for 5 minutes. 

Then I taste it and decide whether I should adjust the amount of tea either up or down or adjust the steeping time up or down by a minute. After a time or two, you will have it fine-tuned for that particular tea and can make it just the way you like it every time (without getting the scales out -- I'm not that obsessive!).

It's also helpful to have an electric tea kettle that heats to a variety of temperatures.

Rishi Tea & Botanicals Giveaway

Rishi Tea will send winner: $100 gift certificate redeemable in the Rishi Tea online tea shop.

This giveaway is open to Canadian and US residents, including Alaska, Hawaii, AA, AP, APO, AS, FM, GU, MH, MP, PW, PR, VI (Sorry, international friends!) 18 years of age or older. Leave a comment below (one entry per person). Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday May 29.

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday May 30. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday June 2, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline). 

Disclosure: Rishi Tea provided product for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean 

Tahini Chicken Tea Sandwiches - New West KnifeWorks Review and Giveaway

This batch of Tahini Chicken Tea Sandwiches was made for a little casual afternoon tea, but it will be on the menu at my next proper afternoon tea party, along with Cucumber Sandwiches and Sliced Egg and Dill Sandwiches. 

But before I go on (and on) about tea sandwiches, I want all of you who are not into that sort of thing to know that this knife we’re giving away is not just for tea sandwiches, so don’t click away! 

The New West KnifeWorks G-Fusion Petty Utility Knife is probably the most versatile knife in my collection. For this recipe alone, I used it for butterflying chicken breasts; chopping onion, fennel and cooked chicken; and cutting sandwiches. 

And it does so much more. It’s big enough and the right shape to use as a small chef’s knife and small enough that some cooks even use it as a paring knife. The razor-thin blade makes it great for filleting, boning and trimming silverskin.

For nearly a year, it’s been my go-to knife for shallots, onions, tomatoes, bell peppers, small fruits and vegetables, chopping or chiffonading herbs, supreming citrus, cutting and trimming raw meat and carving cooked meat. But back to the tea sandwiches …

I have wasted so much tahini over the years. Love that stuff! And I use a lot of it in my Hummus and Baba Ghanoush (pardon those pictures, by the way, I was just starting out!), but then there’s always some left over. 

What else can I do with it? Mr Delightful is not a fan of dips, so I wanted to use it in a way he would enjoy, too. He likes chicken salad sandwiches, so there you go.

He’s not fussy about his sandwiches being perfectly cut, but (and now I’m talking to my Tea People) tea sandwiches must look as good as they taste. They must be cut very cleanly; squished sandwiches and ragged edges are simply not the done thing. 

So tell me, what is your favorite tea sandwich? And be sure to go to the section below the recipe for details on this very generous giveaway. If you don’t happen to need a knife, you know someone who does; and this knife would make a great and generous gift.

Blade Length 5.5 inches, Overall Length 11 inches, Max Blade With 1.187 inches

Tahini Chicken Tea Sandwiches

(Makes 32)

2 tablespoons sesame seeds
1 1/2 tablespoons extra virgin olive oil
1 pound (16 ounces/454 grams) boneless skinless chicken breasts
3/8 teaspoon salt, divided
3/8 teaspoon coarsely ground black pepper, divided
2 tablespoons minced onion

1/2 cup shredded carrot
1/2 cup minced fennel or celery

1/2 cup unsalted tahini

2 tablespoons (1 fluid ounce/30 ml) freshly squeezed lemon juice
1/4 teaspoon curry powder
16 slices potato or buttermilk bread (or other soft, "wide" bread)
1 stick (4 ounces/113 grams) unsalted butter, very soft

1 In dry skillet, toast the sesame seeds over medium heat, stirring frequently. Remove to 1.5-quart bowl to cool.

2 In same skillet, still hot, heat the olive oil. Add the chicken breasts and cook, loosely covered, over medium-low heat about 15 minutes on each side, depending on the thickness of the pieces. Season each side of chicken with up to 1/8 teaspoon each salt and pepper. Remove to plate to cool.

Note: I used the New West KnifeWorks Petty to butterfly the chicken breasts, so they needed just 10 minutes on each side. Set aside to cool.

3 Add onion to skillet and cook until very soft, about 5 minutes, deglazing the pan with the onion juices, scraping up any brown bits. Add the onion and oil to bowl with sesame seeds.

4 Chop the cooled chicken and add it to the bowl. Stir in the carrots, fennel or celery, tahini and lemon juice. Add the curry powder and remaining salt and pepper. Taste and adjust seasoning. Cover and chill for at least an hour before assembling sandwiches.

5 Spread each slice of bread thinly with softened butter. Divide the chicken salad (about 1/4 cup each) among the 8 bottom bread slices. Top with remaining buttered bread slices. Trim off crusts and cut each sandwich into four fingers or rectangles, arranging on a plate in about three layers. 

6 Lay a good-quality un-dyed paper towel on top of the sandwiches. Wet and wring out well another paper towel; lay the damp paper towel on top of the dry paper towel. Never place the damp paper towel directly on top of the sandwiches or they will become soggy. Wrap rather snugly with plastic wrap; refrigerate for at least an hour or up to several hours. This will make your sandwiches “hold together” and keep them from drying out. Remove from refrigerator and uncover sandwiches just before serving.

New West KnifeWorks Petty Knife Giveaway

I chose the all black knife, but it comes in 7 other beautiful and unique New West color combinations you must check out. The knife comes with a beautiful leather blade protector.

This giveaway is open to readers in the US* who are 18 years of age or older. To enter, leave a comment below (one entry per person). Tell me the first thing you'd make with the knife and/or which color you'd choose. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday February 13.

* If you are outside the US but would like to have this sent to someone you know in the US (you would have to send them a gift card separately on your own), go ahead and enter!

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday February 14. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday February 17, a new winner will be selected from the original entrants (those who commented before the giveaway deadline). 

Disclosure: New West KnifeWorks provided a knife for review purposes and one for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Jean

Equipment Review and Giveaway - Wusthof Classic 3.5-Inch Paring Knife

Looking for gift ideas? Good cooks should have good equipment, right? Better than a whole drawer (or block) full of cheap knives that are going to frustrate you every time you use one, three good knives are really all most of us need most days: an 8- or-10-inch chef's knife, a 10-inch bread knife and a 3- to 4-inch paring knife. Start with those, and then gradually add to your collection as needed.

I've tried all kinds of paring knives over the years, and what I've learned is this. Give me a blade that is sharp and holds an edge for a long time, thick enough to be sturdy and thin enough to maneuver, short enough for fine work and long enough to be versatile. And, despite what some manufacturers and "experts" might say, a full-tang blade forged from a single piece of steel is a must for me. If you've ever had a paring knife break in two in your hand, as I have, you know what I mean.

As important as the blade is, almost more so is the handle. It doesn't matter how perfect the blade is if the handle doesn't feel right in your hand. I've had handles that were too long, too short, too narrow, too wide. One that was specifically designed for comfort is so bulky it's impossible to use. Another handle is so thin and narrow, every time I use it my fingernails dig into my palm. 

I had been on the hunt for a better paring knife, when the Wusthof Classic 3.5-Inch Paring Knife 4066/9cm was sent to me for review. Wusthof has a range of blade sizes, and this one is just right for me--large enough for any task, but not so large as to be hard to handle. And I love the way the Wusthof Classic handle feels in my hand.

This paring knife is extremely versatile, perfect for: peeling potatoes and apples, coring tomatoes, hulling and slicing strawberries, peeling and dicing shallots and garlic, dicing unpeeled avocado halves, deveining and butterflying shrimp, and making decorative garnishes (citrus crowns, fluted mushroom caps, tomato roses, radish flowers, strawberry fans).

Note: See my chef's knife review, bread knife review and 10 Favorite Kitchen Gadgets post for more gift ideas.
 

 

Wusthof  Giveaway

One winner will receive a Wusthof Classic 3.5-Inch Paring Knife 4066/9cm from Wusthof. All US residents who leave a comment about knives (one entry per person - and please include your email address in the body of your comment) on this post before 11:59 pm Eastern time Wednesday November 21 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday November 22. If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday November 25, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Buy It Now This knife is available online at Amazon.

Swiss Steak - Rocky Mountain Organic Meats Giveaway

Technically, Swiss steak is round steak that has been put through a meat tenderizing machine or pounded with a tenderizer mallet and then braised in a tomato sauce. So I guess you could say, technically, my Swiss steak is not really Swiss steak at all because I don't tenderize the round steak and there's very little tomato in my recipe. But this is what we called Swiss steak in my family, so I have to go with it. 

Though the words "comfort food" often conjure up a picture of less-than-healthful eating, I'm pretty careful about what I eat, avoiding foods produced inhumanely, unsustainably, unethically, or with GMOs (genetically modified organisms), hormones, antibiotics, pesticides, herbicides, fungicides or any other "-cides." I look for non-CAFO (concentrated animal feeding operation), pastured or grass-fed and grass-finished meats; and if they are also certified organic, that's even better. 

This recipe always tasted good, but never better than this batch, made with 6 eye of round steaks kindly sent to me by Rocky Mountain Organic Meats, a great company you've read about here before, one that meets and even exceeds my requirements. And they are going to ship 6 eye of round steaks to one of my readers! See bottom of the post for giveaway details.

Swiss Steak

(Serves 8)

4 pounds round steak, cut into 24 pieces
6 tablespoons unbleached all-purpose flour, divided
5 tablespoons extra-virgin olive oil, divided
1 teaspoon coarsely ground black pepper, divided
3/4 teaspoon salt, divided
1 1/3 cups chopped onion
3 cups water, divided
1/2 cup catsup 
4 teaspoons Worcestershire sauce
2 teaspoons marjoram
1/8 teaspoon crushed red pepper flakes
1/4 cup each diced green and red bell pepper

1 Cut beef into serving pieces; pat dry with paper towels. Using up to 4 tablespoons of the flour, lightly flour one side only. If you have a 12-inch slope-sided skillet, brown the meat in 3 batches. If you have a 12-inch straight-sided skillet, brown the meat in 2 batches. In large skillet, heat 1 or 2 tablespoons of the oil. Add first batch of the meat to the pan, floured side down first, season with salt and pepper and brown very well on both sides. Put browned meat in Dutch oven. Repeat once or twice, depending on pan size. It's important not to put too much meat in the pan at once; crowding prevents proper browning. 

2 Preheat oven to 300 degrees. Add 1 tablespoon of oil to the skillet, and sauté onion about 10 minutes until lightly browned. Add 2 1/2 cups water, ketchup, Worcestershire sauce, marjoram and crushed red pepper flakes to skillet; heat to boiling and pour over beef in Dutch oven. Heat to boiling, reduce heat, cover Dutch oven with lid and place in oven to cook for 2 1/2 hours at 300 degrees. 

3 Move Dutch oven to stovetop. In jar, shake 2 tablespoons flour and 1/2 cup water until smooth. Stir flour mixture into gravy, cooking for about 5 minutes until thickened. Can be made ahead up to this point. If serving next day, let it cool, and refrigerate until 2 hours before serving time; stir in diced bell pepper and reheat slowly for 1 to 1 1/2 hours. For same-day serving, stir in diced bell pepper and continue cooking in oven at 300 degrees for 1 to 1 1/2 hours.

Note: Naturally, you'll want to serve this with Perfect Mashed Potatoes!

Another Note: You could also make out-of-this-world Chicken Fried Steak with these beautiful steaks!

 

Rocky Mountain Organic Meats Giveaway

One winner will receive 6 grass-fed organic beef eye of round steaks from Rocky Mountain Organic Meats. (Though the steaks are labeled as 8 ounces, which would total 3 pounds, they actually totaled nearly 4 pounds!) All continental US residents who leave a comment (one entry per person - and please include your email address in the body of your comment) on this post before 11:59 pm Eastern time Wednesday November 7 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday November 8. If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday November 11, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: Product was sent to me for review purposes. I was not required to post about it and received no compensation for doing so. And, in case you don't know me, there is no amount of money or free product that can induce me to say something I don't mean!

Ice Cream, Frozen Yogurt and Product Review - EasyCanvasPrints.com

As you know, this has been my summer of homemade ice cream and frozen yogurt. So when Brendan of EasyCanvasPrints.com contacted me about reviewing a canvas print in exchange for a canvas made from one of my photos, I chose the photo from my July 15 post about Strawberry Frozen Yogurt. Looking at that photo can cool me off on the hottest day!

The process is so easy, even I could do it! Just go to EasyCanvasPrints.com and follow the steps. When you upload your photo, it tells you if the image has the right resolution for a canvas print. They have two thicknesses: 0.75-inch Standard Wrap and the 1.5-inch Gallery Wrap. I chose the Gallery Wrap on my 8-inch square canvas so that it can sit on a shelf of the bookcase in my office. I chose black edges, but you can get any color or even have the image wrap around.

All I ever take pictures of is food (What else is there?), but I'm thinking photos of children and special occasions like weddings would make wonderful family gifts. Anyway, I thought it was something you might be interested in, so there you have it!

As we go into the three-day holiday weekend, the "farewell to summer" weekend, now is the time to break out the ice cream maker. Here are some delicious possibilities: Butter Pecan Ice Cream, Fudge Ripple Ice Cream, Strawberry Ice Cream, Chocolate Frozen Yogurt and, of course, Strawberry Frozen Yogurt.

Eggnog - A Cup of Classic Comfort

Eggnog, often associated with the winter holidays, was just a winter drink in our family. We usually had it when my English grand- mother came for a visit. My mother always made two batches--one with, and one without, alcohol. So, tell me, are you an eggnog fan or not? It seems to be one of those "love it or hate it" things (and don't tell me you don't like it, if all you've ever had is the store-bought kind). And do you, like me, insist that it have a cooked custard base? Or do you not worry about little things like raw eggs and salmonella? (You should avoid raw eggs if you are pregnant, elderly, very young or have an impaired immune system.)

With the eggnog, my mother always served fruitcake and shortbread. I love a good fruitcake (if not homemade, then DeLuxe Fruitcake from Collin Street Bakery), but prefer it with tea. To me, eggnog (recipe below) calls for shortbread.

When Walkers Shortbread offered to send me a box of products to try, I welcomed the opportunity. As you know, I'm only ever interested in reviewing high quality products or equipment that I would actually have on my table or in my kitchen. Though I hadn't yet tried any of the other sweet or savory biscuits from Walkers, I grew up eating Walkers shortbread. It was the standard for shortbread in my family, the only highly regarded store-bought baked good in a family of excellent bakers.

Every different shortbread I or my mother (and probably her mother as well) made was compared to Walkers. And when you look at the list of ingredients, you can see how it can be compared to homemade. It contains only four ingredients: wheat flour, butter, sugar and salt. No long list of unpronounceable things that have no business in our food!

The shortbread comes in several shapes (I like the fingers). Walkers has other biscuits (cookies), such as White Chocolate & Raspberry, Belgian Chocolate Chunk, Oat & Heather Honey (all delicious) and also savory biscuits for cheese. They even have an organic line now, Duchy Originals, which I would love to try, but it's not available outside the UK at this time.

Eggnog

(Makes about 2 quarts)

6 large egg yolks (Make a batch of meringues with the whites!)
1/3 cup sugar
1/4 teaspoon salt
2 cups hot milk
2 cups cold milk
1/2 cup or more brandy or rum, optional (I just use 3 tablespoons of cognac as a flavoring)
2 teaspoons vanilla extract
1 teaspoon grated nutmeg plus more for garnish
1 cup whipping cream

1 At least nine, or up to 24, hours before serving time: In bottom pan of double boiler, heat an inch of water to a gentle simmer. In top pan of double boiler, whisk together egg yolks, sugar and salt until well blended.

2 Gradually whisk in hot milk and cook over hot but not boiling water, stirring constantly, until mixture thickens and registers between 160 and 170 degrees (but do not boil). Just pull a tall stool up to the stove like I do 'cause it's gonna take a while, about 15 to 20 minutes.

3 Stir in cold milk. Strain custard into a two-quart bowl; stir in brandy* or rum, vanilla and nutmeg. Cover and refrigerate until well chilled, at least 8 hours.

*Actually, you could leave out the alcohol and let each person add his own favorite tipple or have it alcohol-free.

4 To serve: Whip cream until soft peaks form. With wire whisk, gently fold whipped cream into custard. Pour eggnog into chilled 2- or 2 1/2-quart punch bowl or pitcher; sprinkle with nutmeg.

Note: You might also like Hazelnut Shortbread and A Proper Cup of Tea.