Sweet Beef Stew-Rasta

I was inspired to go out on "the pigeon limb" by the pan-caribbean culture in my new Brooklyn neighborhood to make a beef stew that was warming on the inside and inspiring on the outside (I am thinking of the beach, right about now). The anchovy fillets are REQUIRED - and with the rest of the tin, make a Caesar Salad dressing for the next day! (Email me for a recipe). Because I used chicken stock instead of beef, the anchovy and worcestershire sauce add some body without making it overly heavy.

We steamed some kale and served it with a bit of butter and balsamic vinegar - it was the perfect accompaniment.

1 lb stew beef
olive oil or coconut oil to cover the bottom of the pan
S&P

1c chopped sweet onion
1 qt. chicken stock
4 anchovy fillets

dash of cinnamon
dash of cumin
approx 1 T Worcestershire Sauce

1 large sweet potato, peeled and cubed to bite-sized

Dry the beef with paper towels, coat with S&P
Brown the beef in olive/coconut oil

Add chicken stock and onion
Simmer, covered approximately two hours or until the beef is almost pulling apart, then add anchovy, spices, worcestershire and sweet potato, and stir
Continue to simmer until meat is tender and sweet potatoes are done - some should be breaking down to thicken the stew.  Add more broth or water if stew thickens too quickly and when you reheat the leftovers.

We also had apple pie, another nice accompaniment!

New Email

Hi All,

Just wanted to note a brief change. Lynn alerted me to the fact that my email address isn't working properly at times.  I've decided to change email providers to a service I know better.  If you have Mozart's Nose in your address book, please change it to -

mozartsnose@me.com

Thanks so much! Enjoy a breath of fresh air before winter pounds down one last time! ~ Kate

A Post for the Last Gasp of Winter

This post is appropriate because you know that winter isn't over yet. 


I used to write a monthly column for Waverly Fitzgerald's web magazine Living in Season - she has since wanted to go in a different direction and had to scale back her work with a monthly production.  So here is the one I did for January and its really lovely, so I'd love to share it with you.

It’s a season where we can be so distracted by responsibility that our life perspective shrinks to a pinpoint.  Remind yourself of what joy feels like, just take a moment to stop your worry and quiet that little voice inside. Retreat into your favorite place – I find myself visiting a place in my mind that is full of everything I need. What do you need, what do you find in this place?  Is it as soft as sinking into a pillow topped mattress with something fuzzy and warm by your side? Are you alone or with your favorite person in the whole world?

If you find your mind trapped inside, imagine what is outside. What or who is there to look to? Or maybe the cold outside challenges any warmth within. Inside my life is a heat that shatters any influence the cold outside might have on my aspirations for the next year.  No, it is not “all sunshine and lollipops,” but it is full of love, always full of the love and care found between my family, friends, and I. 

It is during this time of year where we can find sparkle in any type of light that might shine on our situation.  This tart little bread will perk up your holiday sparkle and new year shine.

Photo by Mozart's Nose

Almond Lime Bread

Makes One 9x5” loaf

Mix

3 cups flour

1 cup sugar

3 tsp baking powder

1 tsp salt

¼ tsp baking soda

Add

¾ cup slivered, sliced almonds

½ cup lime marmalade*

In a separate bowl - 1 egg, beaten with 1 cup whole milk

Stir in 4 T melted butter and 1 T lime juice

Add to flour mixture. Stir only until evenly moist.

Spoon into 9x5x3 loaf pan

Combine ¼ cup more almonds with 1 T melted butter and 2 T sugar

Bake at 350 degrees for 1 hour and 10 min approx.

Cool on rack for 1 min, then loosen edges and turn out onto rack. Drizzle the loaf with 1 T lime juice and sprinkle 1 T lime rind on top

Cool and then wrap in plastic wrap and store overnight to mellow the flavor.

*Lime Marmalade can be tricky to find.  If you search without success, substitute the lime marmalade for orange marmalade, the almonds for chopped pecans, the lime juice and zest for lemon juice and zest.

Photo by Mozart's Nose

Announcement - We're Moving to NY!

Some of you may have been wondering why you haven't heard from me as regularly as there's been little beyond each week's 'In Season.' Here's why, my husband and I are in the midst of organizing a big move from San Francisco to Brooklyn. I'm also in the last throes of finishing my master's project. So I'll certainly be there to inspire and support you during the holidays, but keep in mind our "frenzy-fying" situation.  Do still keep in touch and don't hesitate to get my attention.  Cheers!

Honey Almond Cranberry Sauce

Photo By Mozart's Nose

Thanksgiving came early to my household this year. Here's one of the favorite old dishes, done anew. I love, love this sauce.  This is the first time that I've gone back for "seconds" and had wished I had had "thirds" the next day.

Serves 2, Generously

1 c. fresh cranberries
1/4 c. blueberry, pomegranate, or cherry juice
1/4 c. honey
1/4 tsp (overflowing) almond extract
1/4 c. (heaping) slivered almonds

In a saucepan, add cranberries and juice. Bring to a boil or until you hear first cranberry pop. Cover and turn to low, stirring occasionally, until most cranberries have burst - about 5 min. If it seems thick add bit more juice. Stir in honey - taste for sweetness.  I like mine a bit tarter, so you may want to add more honey that I've suggested.

Remove from heat, stir in extract. Cool and refrigerate.  30 min to serving, remove from fridge, so that it can warm.  Just before bringing to the table, stir in the slivered almonds. These stain pink if mixed in too early.

If you have left overs, reheat and stir in some Amaretto liquor and a bit of water to thin the sauce into a syrup - serve over vanilla ice cream.  Can also toss on top some crumbled Ameretti cookies.

Subscriber's Exclusive - In Season

This week's 'In Season' has just been sent out. The holidays are coming up and each week's column from now to January feature some great ideas for meal inspiration. To sign up, email me - being a gmail 'Follower' only shows the newest posts.

Photo By Mozarts Nose

Subscriber's Exclusive - In Season

Email Kate at mozartsnose@gmx.com to become a Subscriber and see the rest of my season- based inspirations, plus get the 'In Season' column every Saturday. Cheers!

Photo By Mozarts Nose

Apples, Granny Smith - Maple Hinted Apple, Fennel, and Cheddar Gougeres
Cabbage, Green - See 'Boy Choy'
Carrots - Caramelized and Marmaladed Carrot Upside-Down Cornbread
Beets - Sage Baked Beets, Pomegranate Seeds, and Horseradish Creme Fraiche
Bok Choy - Asian Style Cabbage Wrapped Pork Meatloaf over  Ginger Boy Choy
Broccoli - Cheddar Fritatta Dotted with Lemon Broccoli and Marinara
Butternut Squash - Diced Butternut, Wild Rice, Dried Cranberries with a Cilantro Vinaigrette


Eggplant
Garlic
Kale
Leek 
Mizuna Mustard Greens 
Onion - See 'Parsley'
Parsley 
Persimmons
Pomegranate
Spinach

Subscriber's Exclusive - In Season

Photo By Mozarts Nose

Here's a peek at what my subscribers get each Saturday.  Email me at mozartsnose@gmx.com to join in!

~~~~~~

Whether or not you subscribe to a CSA, you'll get the best tasting of things by shopping seasonally.  Here's what I got in my CSA this past week, as well as some alongside inspiration. I'll be sending these out each week on Saturdays, so we can 
plan next weeks meals together.

Arugula - Pumpernickel Sandwich with Ham, Sweet Potato Apple Spread, Cheddar, Dijon and Arugula

Broccoli - Minced Roasted Broccoli with Walnut, Roasted Garlic, and Lemon Pesto over Spinach Salad

Bok Choy - Boy Choy Sauteed in Coconut Oil with Coconut Flakes and Raisins

Carrots - Savory Date Carrot Spread with Roasted Peanut Topping

Cauliflower - Wine and Sage Brown Butter Poached Salmon and Cauliflower

Delicata Squash

Garlic

Green Apples

Green Cabbage

Kale

Lettuce

Onions

Persimmons (Fuyu)

Potatoes

Spinach

Turnips, White

Raisins 

Rutabaga 

Want to see the rest? Email me at mozartsnose@gmx.com

Acorn Squash Pesto Fingers

We got three acorn squash from the CSA this week. Here's how I made use of one of them. I'm throwing this into my Thanksgiving dinner recipe arsenal. If you get these from a farm, be sure to not only rinse them off, but use a vegetable scrubber to get in the ribs as dirt tends to build up there.  While minerals are an important part of dietary health, I don't recommend eating them as the ideal method of intake. Either way, rinse these well!

Preheat oven to 375 degrees. Slice acorn squash as shown below.  Be careful and use a sharp knife, the rind can be tough. Coast both sides with olive oil and S&P.

Photo By Mozarts Nose

Roast for about an hour, turning half way through. Then serve with your favorite pesto, store or home-made.

Photo By Mozart's Nose

Subscriber's Exclusive - In Season

Here's a peek at what my subscribers get each Saturday. 

Whether or not you subscribe to a CSA, you'll get the best tasting of things by shopping seasonally.  Here's what I got in my CSA this past week, as well as some alongside inspiration. I'll be sending these out each week on Saturdays, so we can plan next weeks meals together.

Photo By Mozart's Nose

~~~~~

Acorn Squash - Baked with Sauteed Onions, Minced Roasted Turnips and Sweet Italian Sausage with Red Wine Vinegar Vinaigrette

Apples, Yellow Delicious - Yellow Grapes and Apples and Slivered Kohlrabi with Curry Yogurt Dressing over Green Leaf Lettuce

Almonds - Fresh Almond Meal and Orange Peel Scones

Arugula - Pomegranate and Roasted Beets over Arugula with Herbs du Provence dressing

Broccoli - Creamy Curried Broccoli Soup

Carrots - Carrot Salad with Red Onion Mustard Confit

Cauliflower - Brown Butter over Roasted Cauliflower with Cheddar, Beer, and Red Onion Fondue

Chard

Grapes, Yellow

Green Tomatoes

Lettuce

Kale, Baby 

Kohlrabi 

Onion, Red 

Pomegranate 

Potatoes, Purple 

Turnips 

Want to see the rest? Email me at mozartsnose@gmx.com to join in!