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Spring has sprung my friends!
Today is more of a lesson in the fine art of grilling meat than it is a recipe, so no long lists of ingredients will haunt you this fine afternoon.
One of the most popular questions I get asked by friends, family and readers alike is “how do you tell when meat is cooked?” This is a loaded question. Everyone likes it differently and everyone you ask this humble question to will probably have thier own answer. Here’s mine:
Practice.
The actual testing of doneness is crucial, yes, but there are other steps of equal important. Let’s take a look, shall we:
1. Always bring your meat up to room temperature before grilling, this ensures even cooking throughout. You wouldn’t jump in a steaming hot shower after running around naked in the cold would you? It might sting a little bit, unless you’re one of those crazy Norwegians…I hear they like doing that.
2. Always rub steaks with a little oil before grilling. This will help keep the meat moist and also prevents sticking.
3. Season with a little salt and pepper not more than 10 minutes before grilling. If you load up your meat with salt too early, it will begin to draw moisture out of the steak, not much, but some. You want to keep it all in there though.
4. Never use a fork to turn your steaks (or any meat for that matter**). Piercing your lovely steaks and other cuts with a fork allows all those delicious juices to run right out before you’ve even had a chance to taste them. Keep all your juices where they should be by using tongs. Tongs are your friends. In commercial kitchens across the nation, chefs battle over the best pairs and I can remember even hiding some to ensure I always got my favourite.
5. Prehat your grilling device thoroughly. This also help with even cooking. Whether it’s a charcoal or propane BBQ, an indoor grill, a hibachi, or whatever you can fandangle into searing your meat. Always preheat!
6. Learn the art of touching your meat to test for doneness. There are various ways in which one can gauge the doneness, such as comparing the spring back to the flesh between your thumb and index finger when you hold them together. All nonsense to me. A heavier person may have more fleshy bits there then say, Kate Moss. Poor Kate will never be able to tell when her steak has passed into inedible territory. So here is my best advice; learn what you like in a steak. Most people will tell you medium rare, thougha great many (*sob*) will tell you medium to well done. Feel your steak by pressing down on the thickest part with your index finger when it is still raw. See how it gives, but does not spring back? That’s raw. A slight variation of the same feeling you would get after a scant minute or two on the flames, which will yield you a blue rare steak. For medium rare, your steak will begin to spring back to you, but not much. Remove immediately and let stand for 5 minutes or so before cutting in.
7. Here is a list of the definitions of each “doneness”:
- Blue rare (aka. bloody, blood rare, or even just seared): only just seared on the outside, will be red and cool on the inside.
- Rare: Outside will be cooked and gray-ish, inside will be red throughout and slightly warm.
- Medium rare: Cooked and gray/brown on the outside, warm and red throughout.
- Medium: Outside will be gray brown, inside will be slightly red, though mostly pink and hot.
- Medium-well: Inside is now only slightly pink, and hot.
- Well done (My Father’s choice): Meat will be gray and hot throughout
8. To achieve the ever sought after cross-hatch grill marks, place your steak on the grill at a 45 degree angle, a quarter of the way through cooking, turn 90 degrees and cook for another quarter of the total. Flip steak over, keeping it on a 45 degree angle and repeat. Et voila! Perfect grill marks every time.
** Duck and goose are the only things I can think of right now that you would pierce at all before cooking, but even then, you only pierce the skin and fat, never the flesh.
Since I can say that Spring is officially on it’s way, we celebrated this week with a side of (California) asparasgus. Yes, yes, boo hiss. I couldn’t resist! Top your steak off with a little herbed goat cheese and you have yourself a celebration!
Here we are in one of my most favourite parts of the year, the beginning of spring. In fact, Autumn and Spring are my favourite seasons. I mean, yes summer is all hot and sunny and has an abundance of fruits and vegetables, but spring is where it all begins and autumn is where we say goodbye. I like the beginning and the end better than the middle, for the middle is so long that you get used to being in it, but spring is fleeting and autumn turns to rain and snow before you know what hit you. But it is not “officially” spring yet. We are straddling that line between seasons at the moment really. Here in Victoria, BC, spring comes a little early, but there is still time to be waited out before it will be here.
I have my seedlings sprouting on my kitchen counter, waiting for that last frosty morning to rear it’s ugly head. Gardening is in my future, and I will be posting about it soon! Food wise, things are starting to happen though. I see California Asparagus and Artichokes in the grocery store, two of my favourite spring veggies. Artichokes grown in BC tend to mature in mid summer, but California gets all the fun. California artichokes peak in March and asparagus is a spring vegetable as well, though somehow it is more known in summer. Probably because it is readily available and cheap during those hot summer months.
I am tempted to buy those vegetables marked USA, but for this week I have relented and set my sights on something more “end of winter-y” and available more locally. Pork chops are a great family food, ubiquitous with weeknight dinners of yonder youth I’m sure. It is also locally produced right here on the island, so no worries there. Apples are local all year round, though I’m not entirely sure how they are stored. My father says Argon gas is used, but if anyone wants to clarify, have at ‘er. Broccoli is out of season, I will admit it….but I need my green veggies, and we love our broccoli, such a super food!
This dish is meant to be a farewell to winter. A vibrant mix of winter comfort foods and fresh tasting accompaniments, it will surely satisfy everyone in the family. Make the biscuits anytime, they are to die for! If I do say so myself….
Pan Fried Pork Chops with Apple Compote
For Compote:
1 small sweet onion, finely diced
2 small green apples (such as Granny Smitth or Orin), peeled, cored and diced
1 Tbsp brown sugar
1 Tbso butter
1/4 tsp each of cinnamon and nutmeg
Juice and zest of one lemon
1. In small saucepan, mix all ingredients and set over medium heat.
2. Continue to cook for 15-20 minutes, or until apples and onions are softened.
3. Keep warm until chops are finished cooking.
For Chops:
4 Pork Loin chops (bone in)
canola or other high heat tolerant oil
salt & pepper
1. Rub each chop with a small amount of oil, then season generously with salt and pepper.
2. Heat cast iron or non stick skillet over medium high heat and wait until completely heated through. (To test, drop a small droplet of water in. If it sizzles and evaporates, we’re ready to cook!)
3. Set chops in one layer directly on pan and sear on one side for 5-6 minutes (or until beginning to brown), flip over (using tongs not a fork!) and sear other side for another 5-6 minutes. Lower heat to medium or medium low and continue to cook and flip until done to your taste. I prefer just slightly over medium rare, on the medium side, if you will. Still a little pinkish and not dry and overdone.
4. Remove from pan and set on plate for 5 minutes to rest.
5. Serve chops with a dollop of apple compote on top and a side of apple, cheddar and rosemary biscuits (recipe follows).
** Just a note about pork and how rare it can be cooked (safely) and eaten. There is much rumouring and chit chat about this, as back in the late half of the last century it was well known that pink pork (or undercooked game meats) would give you trichinosis, a form of larval worm. EW! In North America, cases of trichinosis are rare, in part because we no longer feed raw meats to pigs and have upped the sanitation factor in most factory farms. In Canada, there has not been a case related to eating pork products in over 15 years! Trichinosis is a problem in China and other developing nations though, so it has not been eradicated. The safest thing to do would be to know your farmer! Know where your meat is coming from, and what they are being fed (rememberpigs are omnivores). If you are worried about it when cooking, simply cook your pork to an internal temperature of at least 140°F (According to Agriculture Canada, trichinosis is destroyed in any meat if cooked to an internal temperature of 137°F, well below 160°F which would yield a medium doneness). Most people would prefer a medium cooked pork chop though, so aim for a little pink in the middle and always rest your meat for 5-10 minutes after cooking!
Apple, Cheddar and Rosemary Biscuits
2 cups all purpose flour (or 1 cup AP flour and 1 cup whole wheat flour)
1 tsp salt
1 Tbsb sugar
1 1/2 tsp baking powder
1/4 cup butter, slightly chilled (remove from fridge about 10 minutes prior to starting)
2 Tbsp fresh rosemary, minced fine
1/2 cup buttermilk
1/4 cup canola oil
1 egg
175 g Cheddar cheese, grated
2 small green apples (such as Granny Smith or Orin), peeled, cored and diced
1. Preheat oven to 375°F. Grease a 12 cup muffin tin and set aside.
2. Sift flour, salt, sugar and baking powder into large bowl.
3. Cut in butter until it almost dissapears, should look like fine crumbs. Add rosemary and stir to combine.
4. In a seperate bowl, combine buttermilk, oil and egg. Whisk with a fork until completely blended.
5. Pour wet ingredients into dry, add apple and cheese and stir gently until a dough comes together. Don’t overmix, but there shouldn’t be any loose flour left. You dough is going to look like mostly apples and will be very thick looking, this is fine!
6. Spoon into muffin tin (Should fill 12 perfectly) and bake for 25-30 minutes.
7. Remove from oven and allow to cool for 5 minutes in pan. Turn upside down on cooling rack to release biscuits. Cool another 5 minutes and serve!
It’s not often I get to go out for breakfast/lunch/dinner/drinks/appetizers/well, you get the picture. Living out in the sticks and having a toddler, severly restricts the places I can go to eat. No longer can I stroll into my favourite neighbourhood pub and expect a wonderful seat by the bar, no. I can expect to be turned away upon entering, as I have a child in tow. It boggles my mind why children aren’t allowed in pubs, although I can see some customers would not appreciate the loud squaks of a rambunctious 2 year old as they crawl under his table for the upteenth time. I am jealous of Europe, where anyone under the age of 14 need only have a parent or guardian with them to enter any establishment.
For me this has meant the reduction of time spent in fine dining establishments, or at the very least, a doubling in the cost of a night out with babysitter factored in. For the most part we stay home now and I cook what I deem to be “restaurant” worthy food. Works for me and especially, for our budget.
On a recent trip to Vancouver (if you missed it, see this post), I got the delightful and rare opportunity to go out for food. Not only were we going somewhere I had never been, but we were being taken there by an absolute Vancouver food/beverage specialis, Melody Fury of Gourmet Fury.This girl knows what she’s doing and I gave her all my trust, well, I handed the checklist over to my somewhat beverage finicky husband and let him decide the stats of our would be destination. After a brief chat with Mel about what would be more appropriate (great food vs. great beer selection), we were whisked off to the nether regions of Gastown to a delightful little hole in the wall, Alibi Room.
Upon leaving the shoulder to shoulder packed streets of Olympic Fever wrought Gastown, we were launched into a locals only tavern style restaurant. Warm wood floors, happy chattering of diners at long wooden tables and empty old tube style TV sets and typewriters to decorate the room….ahhh, foodie bliss.
The menu on offer at the time was brunch (it was Sunday), which I didn’t mind, but after seeing the drink menu I could only whimper that I wished we had come, oh, 6 months ago (you know, when I wasn’t fostering an alien life form in my womb).
Lunch was decided on, conversations were lit up and drinks were served. Of course, Mel and I decided to share, as that way we get to try even more food! A food lover has trouble with just one dish, you see. When everyone’s food arrives, there is that jealous look as they peer across the table at everyone else’s choices and only wish that had ordered that, or that, or both! Best to order a couple dishes, for posterity, you see.
Here’s a bite from Alibi Room’s Website:
“All of our meat, fish & poultry are either sourced locally, ocean friendly, naturally raised or free run.” – Right up my alley, thanks Mel!
“We are of the belief that beer can be at least as versatile as wine when it comes to food pairing. We pour 25 taps, plus a rotating cask selection from our beer engines. Each usually representing a local brewery, more often than not available exclusively at the Alibi. We have put together the most diverse selection in the province & encourage you to come try the best beer B.C. has to offer.” – This made Mr. Guilty very happy.
“Our wine list features local boutique & organically grown wines. We also have a very creative house cocktail list.” - This made mel happy and would have for me too, but, well, see above note.
We ordered a Bacon & Egg sandwich on Sourdough with a side salad, A lovely plate of sourdough french toast stuffed with Brie and strawberries (whipped cream and syrup on the side please!) and Mr. Guilty had a tower of Corned beef Hash served with poached eggs. A well rounded brunch selection.
Bacon & Fried Egg Sandwich with Roasted Potatoes and Green Salad
Brie and Strawberry Stuffed French toast
Corned Beef Hash with poached Eggs and a pint of local beer
I have to say I was delightfully happy with our meals, our waiters take on my plea for “something to drink that wasn’t water or alcohol” and our company. Mel was a fabulous host for us small town foodies all lost in theenormous amount of food selection in the big city. We couldn’t have had a better time.
I give Alibi Room a big thumbs up and we will most definitely go there again whnever we make it back to Vancouver. Thanks Mel!
Also, a side not about Melody Fury and Guilty Kitchen. We have both received the prestigious honour of having a sweet shoutout in this month’s edition of EAT Magazine. So check it out on page 14!
I know a secret, do you?
How about “The Secret”? I haven’t read it, but a have taken a glance through it’s pages while standing in a very busy book section at Costco, chewing on a delightfully free sample of Iso Protein bars. I get the gist. A riff on the “Field of Dreams” in my opinion. Though replace “build” with “visualize” and “he” with “it” or whatever noun fits best for your situation.
So here I sit, stuffing my face with freshly baked Brown Butter Blueberry Muffins, whilst a visualize only good things to come in my future. My garden will be brimming with gorgeous greenery in a matter of weeks. The seedlings are just below the surface of the dirt, set upon my countertop, awaiting transplantation when they are big enough to stand it. The deer, rabbits and raccoons will not eat them. I will remember to close the gate.
My house is a sanctuary, as I’ve cleaned and reorganized as much as I can. Incense has been lit, windows have been opened to the sing songy birds and fresh spring air outside. A new bed is coming soon for the little man so as to free up the crib for the new arrival.
And the new arrival to come…. I am visualizing only chubby little pink thighs, round little apple cheeks, wisps of ginger hair and a soft, tiny wail only a Mother would love so dearly. In few words, a happy, healthy baby to hold.
Why the change?
I’ve decided that no good can come from worrying and only thinking positive thoughts will help me get through all this uncertainty. I look to inspiration from other mother’s who have gone through much worse and come out the other side in a better light than through which they had come. It is nothing short of a miracle to have optimisim be your only guiding light, and so I am making it mine. The glass is half full…
Also, good food always helps. Make this shrimp stuffed sole tonight and make peace with your over dieting, under eating ways. Make lots, there’s never enough…
Shrimp Stuffed Sole
4-6 sole fillets, skin removed
150g fresh shrimp, peeled, deveined and chopped
1/4 cup cream cheese, softened
1 tsp Grey Poupon or Dijon mustard
Fresh ground salt & black pepper
Bread Crumb Topping:
1/3 cup panko bread crumbs
1-2 tbsp canola oil
Fresh ground salt & black pepper
1 tbsp fresh rosemary, minced
1 tsp Grey Poupon or Dijon mustard
1 garlic clove, minced
1. Preheat oven to 375°F. In small bowl, mix shrimp, mustard, salt, pepper and cream cheese.
2. Lay sole fillets on flat surface and spread cream cheese mixture over each fillet. Roll up and pin with toothpicks.
3. Set fillets in greased baking dish and set aside.
4. In another small bowl, mix together bread crumbs, oil, salt, pepper, rosemary, mustard and garlic. Make sure to mix well.
5. Sprinkle over rolled up fillets and set in preheated oven for 15-20 minutes.
6. Remove from oven and serve immediately.
Tell me how it is you stay positive in times of trial. I could sure use the upbeat words right about now….
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