Agave Sweetened Green Tea Gelatine

Matcha is a Japanese green tea that has been ground into a micro-fine powder and is served several different ways. My two favorite ways are drinking it steeped in hot water and using it to make Agave Sweetened Green Tea Gelatine.

Matcha is rather expensive and there are a few different grades. Organic ceremonial grade is the most expensive, around $100 per pound. You can find what is called “second harvest” which is a bit more bitter and astringent, but still quite delicious in blended drinks and recipes.

My two favorite brands are DoMatcha and The Tao of Tea’s Liquid Jade. You can purchase both of these at Whole Foods.

You will need matcha, agave nectar and one box (1 ounce) gelatine.

Sprinkle all four packets of gelatine over 1 cup of cold water; let stand 2 to 3 minutes.

Place 1 tablespoon of matcha into a 2 cup measuring cup.

Pour 2/3 cup of agave nectar into the matcha powder. Mix well.

After mixing well, you will have this beautiful jade colored matcha goo.

Pour the matcha goo into the bowl with the gelatin and add in 3 cups of very hot water. Whisk for about 3 minutes to ensure gelatine has totally dissolved.

Carefully pour mixture into a 13x9 inch pan. Place in refrigerator until firm, about 3 hours. To serve, cut into 1-inch squares.

Chicken Fried Bacon

On a recent visit to my home state of Oklahoma, my uncle and I were having a chat about delightful Southern chow. He asked me if I had ever heard of Chicken Fried Bacon. I had not heard of this enchanting food he spoke of; however the imagery that entered my mind were that of meaty thick slices of smoked bacon with a buttery crunchy coating just begging to be dipped in velvety peppered cream gravy. I swiftly snapped out of my bacon-y daydream and began developing a recipe for chicken fried bacon.

I bought a few packages of thick center cut bacon as I assumed the regular thin slices may not hold the coating. For my first attempt, I dredged the slices in all-purpose flour, dipped them in an egg and milk mixture, and pressed the slices in a coating of corn meal and crushed saltines. I fried the coated bacon slices in vegetable oil heated to 360 degrees. The good news is the bacon strips fried to a gorgeous golden brown and the coating stayed put. The bad news is that the cornmeal imparted a very granular texture which I did not enjoy.

On my second attempt, I dredged the slices in a combination of potato starch and flour, dipped them in a mixture of condensed milk and beaten eggs, and coated them with crushed up saltine crackers and flour. JACKPOT! I had fashioned extremely tasty chicken fried bacon that I dipped in cream gravy.  I was barely able to devour four strips before I started to feel really full. 

Give chicken fried bacon a try and you may just want to serve it along with a deep fried Twinkie for dessert.

Chicken Fried Bacon

1 (12 ounce) package of thick center cut bacon

1/4 cup potato starch

1/4 cup all-purpose flour

1/4 teaspoon black pepper

2 eggs, slightly beaten

2 tablespoons condensed milk

1 sleeve saltine crackers, crushed

1/4 all-purpose flour

Separate the bacon slices from the package. In a large zip-lock bag, add in the potato starch, flour, and pepper. In a pie plate or shallow dish mix the beaten eggs and condensed milk. In another pie plate or shallow dish mix the crushed crackers and flour.

Add 1 inch of oil to a heavy pot and heat to 350 degrees.

While oil is heating, place a few slices of bacon in the zip lock bag and gently shake to coat the bacon. Shake off extra and dip in the egg mixture. Press the strips into the cracker coating to coat both sides.

Fry the bacon for about 2 to 3 minutes, keeping oil at 350 degrees, or until golden brown.

Drain on paper towels and keep warm in a 250 degree oven. Continue process with remaining bacon strips.

Serve alongside your favorite cream gravy.

Zereshk Polo (Basmati Rice with Barberries)

Zereshk is the Persian name for the tiny, garnet colored berries that grow on a spiky evergreen shrub known as Berberis Vulgaris (a.k.a Barberry). The petite berries that are harvested from the bush are safe to eat and used extensively in Iran.  In fact, Iran is the main producer of this cherished berry. There is evidence that the cultivation of zereshk goes back to over 200 years ago.

Zereshk is usually used to concoct juice, jelly and dried fruit rolls.  However, my preferred use of the tart berries is making Zereshk Polo which is hot and fluffy basmati rice studded with the berries. I often serve it along with joojeh kebab or another Persian chicken dish. 

Zereshk is found in most Persian grocery stores. Keep the berries tightly sealed in your freezer until you are ready to use.

You will need 1 3/4 cup.

Pick over the berries and remove any visible stones, twigs, and debris. You will need to rinse at least ten times (no kidding!). Rinsing in a colander with cold water is good. On the final rinse, fill the bowl with cold water and soak the zereshk for at least 30 minutes.

Start making your basmati rice while the zereshk is soaking. I usually use 4 cups of rice with this dish. Feel free to make tadig (potato, rice, or bread)! 

Once your basmati rice is finished cooking, keep it warm. Melt 2 tablespoons of butter in a large pan set over medium heat. Add in 2 tablespoons of grape seed oil. 

Saute 1 cup of finely sliced white or yellow onion in the hot fat until soft and light gold.

Add the soaked zereshk to the cooked onion. Stir and cook for about 5 minutes.

In a small cup, add in 2 tablespoons of boiling water, 1 tablespoon of white sugar, and 1/2 teaspoon of powdered saffron. Allow to steep for 2 minutes and pour over the zeresk. Stir and cook for a few minutes to reduce the liquid.

Place the cooked rice in a serving bowl.

Gently mix the zeresk into the basmati rice.

There you have it! Zereshk Polo!!!

Old-Fashioned Popcorn

There are a small number of “convenience foods” that bother the heck out of me. Microwave popcorn is at the top of my list.  I have worked in offices where staff essentially implemented a “no microwave popcorn” policy. The stench of the stuff being micro waved is atrocious, which I believe is most likely from the artery-clogging carroty-orange hydrogenated oil that is in the bag along with the kernels which is rumored to make it pop better, and impart a buttery-like flavor (yeah right!!!!).

I grew up with a Super-mom, the kind that made everything from scratch and could repair any item that happened to become broke with a butter knife. She made the best old-fashioned popcorn on the stove. Not only did it smell mouth-watering, the buttery-salty taste was awesome!

Next time you fancy “real” popcorn, follow these simple steps and you will never go back to that bagged junk again!!!

• 1.       Place a large heavy pot with a lid over medium-high heat.
• 2.       Add in about 3 to 4 tablespoons of corn or vegetable oil.
• 3.       Add in about 10 popping corn kernels and cover with a lid
• 4.       When you hear the kernels start to pop, quickly add in about 1 cup of kernels and cover.
• 5.       Gently shake the pot back and forth until you hear the kernels start to pop.
• 6.       Shake the pot a bit faster and crack the lid every-so-often to allow the steam to escape.
• 7.       Once you hear the popping stop, carefully transfer the popcorn to a large heat-proof bowl and salt to desired taste.

Perfect Hard Boiled Eggs

Have you ever made hard-boiled eggs only to realize they have a strange grey ring around the yolk once you peel them or they actually won’t peel at all? Here is the method I use and my eggs always turn out perfect.

1.       Never use fresh eggs, I always use eggs that are at least two weeks old. I “roughly” know how old my eggs are because I mark the date I bought them on the carton. The older the egg is, the less it’s membrane is tightly stuck to the shell.

2.       Place the eggs in a single layer in a pot and cover with cold water to ½ inch above the eggs. Bring the water to a rolling boil and immediately turn off the heat and cover the pot with a lid. Carefully time 12 minutes while they sit in the hot water. Transfer them to an ice water bath for exactly 10 minutes.

3.       Roll the eggs on the countertop so the shell cracks into little tiny pieces. Start peeling the egg shell off while running cold water over the egg (this helps to rinse off the shell pieces).

Ash-e Reshteh (Persian Noodle Soup)

In Persian culture, it is common for folks to eat noodles (Reshteh in Farsi) before they start something new, such as a vacation or a new job. They are also served on the Iranian New Year’s Day called Norooz or Nowruz. I like to serve them two ways; either as Reshteh Polo which is a spiced mixture of basmati rice and roasted noodles, or as Ash-e Reshteh which is a delicious and thick noodle soup.

When I first made this for my husband, I followed an “old-school” Persian recipe that requires soaking dried beans in water for over 2 hours, simmering beef bones for homemade broth, washing and chopping spinach, and peeling garlic to crush.  Needless to say, after my initial attempt at this, I swiftly created shortcuts that kept the traditional flavor, but simply saved time.

Rather you are cooking this for the first time, or you grew up eating this in Iran, you are sure to agree that this time-saving version is delightful!!!

In a large Dutch oven, heat 1/4 cup of oil over medium heat.  Add in 4 large chopped onions and 6 teaspoons of jarred minced garlic. Saute until soft (about 8 minutes).

Add in 3 bunches of chopped green onions, 1 bunch of chopped parsley and 2 (9 ounce bags) of ready-to-eat baby spinach that has been coarsely chopped.  Saute for 10 to 12 minutes or until the herbs have given up their water and have reduced by about 75 percent.

What they look like reduced.  

 

Season with 1 teaspoon of black pepper, 1 ½ teaspoons of salt, 2 teaspoons of turmeric, 2 tablespoons of dried dill. Add in 2 (32 ounce) containers of good quality chicken or beef broth. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.

Add in 1 (15 ounce) can of drained and rinsed garbanzo beans, 1 (15 ounce) can of drained and rinsed white kidney beans, and 1 (15 ounce) can of drained and rinsed dark red kidney beans.  Add in one more (32 ounce) container of chicken or beef broth.  Cover and cook for 25 minutes.

Break them into 3rds and add in

Break 1 (12 ounce) package of Persian reshteh ( I break them into 3rds) and add to the pot.  Cook for about 10 minutes, stirring occasionally.  Add in 1/2 cup of kashk (thick whey found at Persian grocery stores) and stir well.

Make the garnish by thinly slicing one large onion and placing in a large bag, add in ¼ cup of flour and ¼ cup of corn starch. Shake the bag well and pour onions and flour into a large colander, shake colander over sink to remove extra flour. Fry onions in hot oil until golden brown and crispy.

Add 6 teaspoons of jarred garlic to 2 tablespoons of oil in a small pan set over medium-low heat. Cook and stir for 2 minutes, add  1 tablespoon of powered dried mint, stir and cook for 1 more minute. Remove from heat.

In a small bowl, add  2 tablespoons of kashk and 2 teaspoons of hot water, stir to a smooth consistency.

Add soup to bowls and garnish with crispy onions, garlic & mint, and a drizzle of kashk.

Classic Sugar Cookies

Santa will be stopping by my house pretty soon, so I dusted off my sugar cookie recipe and decided to share it with my blog friends.  This recipe is for the most delicious, easy-to-make cookies that are perfect for cutting into your favorite shape.  You have endless options for decorating them.  You can top them with icing, sprinkles or a simple dusting of powered sugar.  Santa is sure to be pleased.

1 stick of premium salted butter, softened
1/2 cup of white sugar
1 egg
1 egg yolk
3/4 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper. 
Beat the butter and sugar together until light and fluffy.  Add in the egg and yolk along with the vanilla.  Beat until well combined. Add in the flour, salt, and baking soda. Beat on low speed until just combined.
Wrap dough in plastic wrap and chill for at least 1 hour.

Turn the dough out on a lightly floured surface and roll to 1/8 inch thickness. Cut out the cookies with your cookie cutter and transfer to baking sheets. Sprinkle the tops with sugar or sprinkles if using those. Bake until the cookies or set, but not brown (usually around 9 minutes).

Allow to cool for 3 minutes and transfer to wire rack to cool for about 30 minutes.
Decorate with icing or frosting if desired.

Makes about 36 to 40

Restaurant-Style Cabbage Salsa

I dined at a cozy little Mexican restaurant and the usual chips and salsa were offered to me along with a cabbage salsa that was bursting with cilantro, jalapenos, onions, and garlic. I fell in love with the crunchy, spicy concoction after a single bite. I actually requested three additional servings of this fantastic stuff and I decided I would attempt to make it at home the next day. You can control the heat by adding less jalapenos or adding in the seeds for that extra “kick”.

If you don’t have agave nectar add in 3 teaspoons of sugar.

Restaurant-Style Cabbage Salsa

1 (16 ounce) bag 3-color deli coleslaw shreds
1 ½ teaspoons salt
1 teaspoon pepper
12 plum tomatoes, diced
2 teaspoons jarred roasted chopped garlic
1/2 small red onion, diced
1/2 cup packed chopped cilantro
3 medium jalapenos, seeded and ribs removed, diced small
2 teaspoons agave nectar
Juice of two limes (about ½ cup)
In a large, non-reactive bowl add in the coleslaw shreds. Sprinkle with salt and pepper, mix well.
Add in diced tomatoes and garlic, mix well.
Add in diced onions and cilantro, mix well.
Add in diced jalapenos and mix well.


Mix the agave nectar and lime juice together and sprinkle over the veggie mix. Stir to combine. Chill for at least 30 minutes. Serve with chips.

Baby Carrot Ice Cream

I bought a juicer a few years ago as my husband especially enjoys a tall glass of carrot juice from time to time.  My hubby is Persian and he likes to garnish the fresh carrot juice with a scoop of vanilla ice cream (kinda like a carrot juice float).  He is not the only Persian to do that, in fact, all of my Persian friends enjoy their carrot juice this way. 

I had an idea to combine the two and make Baby Carrot Ice Cream.  Being that I like to keep the ingredients to a minimum and I just recently confessed my sore feelings toward white sugar, I decided that I would use baby carrots, blue agave nectar, and heavy cream.  The results were splendid and I called my husband to inform him that his wife is a genius (wink wink).  I genuinely thought I was the first one to think up carrot ice cream, that is until I  “googled” it and discovered that in fact several other people had beat me to the punch.  However, I think after looking at the other recipes, mine is a smidge bit better.  As a substitute for using regular carrots that I would have to peel, I used sweet little baby carrots.  I also added a small amount of agave nectar versus  up to two cups of regular sugar that some recipes called for.  I also added in the carrot pulp to give it color, vitamins, and fiber.  All in all, my recipe is sure to please those who like carrots and ice cream…..so maybe I am still a genius???

Juice a 1 pound bag of baby carrots.

You should get about 1 cup of juice. Pour the juice into a glass pitcher.

 

Add in 2 cups of heavy cream, 1/8 teaspoon salt, 1 1/2 teaspoons vanilla. Stir well.

Add in 1/3 cup of blue agave nectar to sweeten. Stir well.

Stir in 1 packed cup of the carrot pulp.  Chill mixture in freezer for 30 minutes.

 

Pour chilled mixture into ice cream maker and freezer for 30 minutes. Transfer to freezer bowl and ripen for 4 hours to overnight in freezer.

Blue Agave Sweetened Peach Sherbet

 

I will confess, my new ice cream maker is like a “shiny toy” that I can’t stop playing with.  I have made some sort of frozen concoction every other day.  My last attempt yielded some luscious orange sherbet (check out my last post for the recipe), then again, I used an entire cup of sugar in the recipe and felt somewhat guilty as white sugar is processed and truly vile for one’s health.  Could I compose a sherbet that was all-natural, low in sugar, good for you and great tasting?

Being that sherbet is a frozen fruit base with dairy added in, I chose Hero White Wave Fruit 2 Day in the Mango Peach flavor.  This particular product is an all natural juice with fruit bits and is rather thick for a juice.  It contains no added sugar, and 2 servings of fruit in each 6.75 ounce container.  For the dairy component, I chose lowfat peach kefir.  Kefir is a cousin of yogurt and contains  live and active cultures.  Kefir is high in protein and calcium and has that tangy taste that I like.  The Lifeway brand is sweetened with organic cane juice, but to add a bit more sweetness to the recipe and help it freeze nicely, I chose to use organic blue agave nectar.  This is a low glycemic alternative to regular sugar.  It is extracted from the heart of the agave plan, and has been used for over 5,000 years.   It is slowly absorbed into the body and is 25% sweeter than sugar, so you need less. 

Follow these easy steps:

 

In a large glass pitcher that will fit in your freezer, add in 1 (6.75 ounce) container of Fruit 2-Day Mango Peach. 

 

Add 3 cups of Peach Kefir to the pitcher. Stir to mix.

 

Stir in 1/4 cup of agave sweetener and stir to combine. Chill in freezer for about 1 hour.  Pour mixture into ice cream maker and freeze for 30 minutes. Transfer to a freezer bowl and "ripen" for at least 4 hours to overnight.

Fresh Squeezed Orange Sherbet

  

Fresh Squeezed Orange Sherbet <--Click

Cascade Fresh Activ8 Probiotic Crunch Bars

 

At my local grocery store, they have a complete isle devoted to their display of nutrition bars. There are meal replacement bars, diet bars, protein bars, granola bars, low-carb and high energy bars.  I spent longer than I should have in that particular isle and I selected six assorted nutrition bars to compare. 

My findings were a bit jaw-dropping.  I discovered that a number of these “health” bars are essentially a candy bar with a crushed up multi-vitamin added in.  All six were observably “shelf stable” and were stamped with expiration dates ranging from a few months to more than a year (great for an emergency food supply I suppose).  Here is the breakdown on what I discovered;

1.       Prices ranged from $1.00 to $3.49

2.       Sizes ranged from 35 grams to 60 grams

3.       Calories ranged from 150 to 330

4.       Sugar grams ranged from 1 to 22 grams (that is as much as 5 teaspoons!)

5.       Protein grams ranged from 3 to 19

6.       Fat grams ranged from 3 to 12

I was even more surprised when I read some of the ingredients;

1.       Hydrolyzed collagen

2.       Hydrolyzed Fish Gelatin (from cod)

3.       Hydrogenated Soybean Oil

4.       Vegetable Glycerine

5.       Fractionated Palm Kernel Oil

6.       Acacia Gum

Surprising! A number of of the ingredients were a total turnoff…I don’t care how “good for your health” these are alleged to be.  I made up my mind that I would never consume another nutrition bar in my life.

So down the isle I went, headed over to the organic-refrigerated section. I stumbled upon yet another nutrition bar, but there was something exceptionally out of the ordinary about this particular brand.  It was refrigerated and it screamed ORGANIC.  Taking a further look, I have to admit I was impressed and quickly changed my mind on the “never gonna consume another nutrition bar in my life”. 

The fine folks at Cascade Fresh, a local Seattle company, must have been just as unimpressed with all the shelf-stable bars that they fashioned the Activ8 Probiotic Crunch Bars.  These 1.4 ounce bars are wholly organic, gluten free, low sodium, cholesterol free, and a good source of iron.  The sugar content is low, the protein is appropriate, and they sweeten the bars with organic agave syrup.  As if all of this was not ideal, they also include  several active cultures (hence the name of the product). Eating just one bar gives you 5.55 BILLON CFU’s of live probiotic cultures. That pretty nearly translates into one bar provides more probiotics than 12 cups of typical yogurt.

I chose their blueberry/acai bar, the peanut/chocolate chip, and the pomegranate/goji flavors.

Here is a few of their ingredients:

1.       Organic Peanuts

2.       Organic Quinoa Flakes

3.       Organic Raisins

4.       Organic Agave Syrup

5.       Organic Sunflower Seeds

6.       Organic Blueberry Flavor

The cost is just under $2.50 per bar. The taste of these bars is phenomenal and fresh.  The texture is soft and the flavor is nutty and fruity.  My teenage daughter and five year old son both approve.  They didn’t just pack each bar with tons of noble stuff, they left out the mainstream preservatives, stabilizers, artificial sweeteners and colors that most bars are chock-full of.  I truly admire the Activ8 Probiotic Crunch Bar!

Creamy Chicken Tortilla Soup

When I am in the mood for some darn’ tootin’ fine American chow, I travel to the Claim Jumper and each time request the creamy chicken tortilla soup. The sly peppery heat, crispy tortilla strips, and velvety texture make me wish for seconds. Lucky for me and my husband, I compose a very worthy version at home (where I always have a second bowl). Stick to these easy steps and you will be eating some darn’ tootin’ good soup tonight!!!

You will need:

4 boneless/skinless chicken breasts, 1 large yellow onion, 1 red bell pepper, butter, 1 jar roasted garlic, 1 10-ounce can Mild Ro-Tel, 1 package taco seasoning, 1 package chili seasoning, 1 container chicken broth (4 cups), 1 cup sour cream, 2 cups 40% heavy cream, oil for frying, and uncooked tortilla strips. You need a large, heavy Dutch oven with lid and a blender.

Start off by placing the chicken breasts on a baking sheet and bake in a 425 degree oven for 45 minutes.  Allow to cool and dice into 1/2-inch pieces. Set aside.

Melt 3 tablespoons of butter over medium-high heat.

Saute chopped onion and chopped bell pepper for 5 to 7 minutes.

Add in 2 tablespoons of the roasted garlic.

Drain liquid from the Ro Tel and add in. Stir and cook for about 5 to 7 minutes.

Remove ingredients from pan and place in a large blender. Blend on low until smooth and creamy.

Bring chicken broth to a simmer over medium-low heat.

Stir in the pureed vegetables.

Add in 2 tablespoons of the taco seasoning.

Stir in the entire package of the chili seasoning.

Whisk in the 1 cup of sour cream.

Whisk in the 2 cups of heavy cream.

Add in the cooked and diced chicken.

Reduce heat to low, put the lid on and simmer for 20 minutes, stirring occassionally.

Heat 1 inch of oil in a large pan over medium-high heat. Slice tortillas into 1/4-inch strips. Once oil reaches 330 degrees, fry for 2 to 3 minutes or until golden. Drain on paper towels.

Garnish bowls of soup with these crispy strips.

You can make this delicous soup a bit more healthy by making the following substitutes:

1. Replace the chicken broth with a lower sodium variety.

2. Use lower sodium chili and taco seasoning (I have seen some that are "30% Less Sodium").

3. Use "ligh" sour cream and reduce to 3/4 cup.

4. Use either half-and-half or whole milk in place of the cream. The soup will still thicken thanks to the chili and taco seasoning.

5. Lay the uncooked strips on a baking sheet and spray with cooking spray. Bake in a 450 degree oven until golden brown.

6. Use olive oil in place of the butter when cooking the veggies.

Roasted Banana Cupcakes with Honey-Cinnamon Frosting

I sought to present Martha Stewart’s Roasted Banana Cupcakes (page 141 of her Cupcakes book) since I had a few ripe bananas and did not want to bake another loaf of banana bread (I always use my ripe bananas for banana bread).

I have to confess, these cupcakes are SCRUMPTIOUS! Martha was spot on when she said that roasting the bananas before folding them into the batter lends the cupcakes a very well-defined banana essence. The marriage of honey and cinnamon in the frosting pairs especially well with the moist banana kissed cake.

You will need the following ingredients:


3 ripe bananas, plus 2 more for garnish

2 cups cake flour, sifted

½ teaspoon baking soda

½ teaspoon baking powder

¾ teaspoon salt

1 stick unsalted butter, room temp

¾ cup sugar

3 large eggs, separated

½ cup sour cream

1 teaspoon pure vanilla extract

2 ½ cups powdered sugar, sifted

2 sticks unsalted butter, room temp

2 tablespoons honey

¼ teaspoon ground cinnamon


Preheat your oven to 400 degrees. Place three of the bananas on a baking sheet and roast for about 20 minutes (the peels will darken). Remove from the oven and allow to cool. Reduce the oven temp to 350.


Line your standard muffin tin with paper liners. In a large bowl, sift together the cake flour, baking soda, baking powder and the salt. In the bowl of a stand mixer set to medium-high speed, cream together the butter and sugar until pale yellow and fluffy. Add in the egg yolks, one at a time and beat until each is fully incorporated. Add in the cooled roasted bananas and beat to combine. Add in the flour mixture in three batches, alternating with two additions of the sour cream. Add in the vanilla and beat to combine.


In another bowl, use an electric mixer set on high speed to whisk the egg whites to soft peaks. Fold 1/3 of the whites into the batter to lighten. Fold in the remaining whites in two batches.


Divide the batter evenly among the liners (about ¼ cup each). Bake for about 10 minutes, rotate pan, bake an additional 10 minutes or until done. Cool on wire rack. You will more than likely have enough batter to make four more cupcakes.


Make frosting by adding the powdered sugar, butter, honey, and cinnamon to the work bowl of the stand mixer and beat until fluffy and smooth. Pipe onto the cooled cupcakes and garnish with banana slices.

Makes 16 cupcakes


Thanks Martha Stewart!!!!!


For those wanting to buy her book, the ISBN is 978-0-30746044-8

Choosing The Right Baking Apple

 I spent the past two days baking apple pies and will use up the rest of my Granny Smith apples by making stuffed baked apples. I bet you did not know that there are over 3000 different varieties of apples. Since I live in Washington and we know a few things about apples, I thought I would post a list of the best apples used for baking.

• 
  
  Baldwin
• 
  
  Braeburn
• 
  
  Bramley
• 
  
  Cortland
• 
  
  Gala
• 
  
  Golden Delicious
• 
  
  Granny Smith
• 
  
  Gravenstein
• 
  
  Idared
• 
  
  Jonagold
• 
  
  Jonathan
• 
  
  Lady Apple
• 
  
  Macoun
• 
  
  Northern Spy
• 
  
  Rome Beauty
• 
  
  Fuji
• 
  
  Newton Pippen
• 
  
  Winesap

1 pound of apples equals 2 large or 3 medium or 4-5 small

1 pound of apples equals 3 cups of cored, peeled, and sliced

Common Cooking Measures and Equivalents

• 1 dash or a pinch=less than 1/8 teaspoon (dry)
• 30 drops=1/4 teaspoon.....1 ml
• 60 drops=1/2 teaspoon.....2 ml
• 3/4 teaspoon=1/4 tablespoon.....4 ml
• 1 teaspoon =1/3 tablespoon.....5 ml
• 1 1/2 teaspoon=1/2 tablespoon.....8 ml
• 3 teaspoons=1 tablespoon.....15 ml
• 2 tablespoons=1/8 cup.....6 teaspoons
• 3 tablespoons=9 teaspoons
• 4 tablespoons=1/4 cup.....12 teaspoons
• 5 1/3 tablespoons=1/3 cup.....5 tablespoons plus 1 teaspoon
• 8 tablespoons=1/2 cup.....24 teaspoons
• 10 2/3 tablespoons=2/3 cup.....10 tablespoons plus 2 teaspoons
• 12 tablespoons=3/4 cup.....36 teaspoons
• 14 tablespoons=7/8 cup.....42 teaspoons
• 16 tablespoons=1 cup.....48 teaspoons
• 1 pint=2 cups.....32 tablespoons
• 1 quart=2 pints.....4 cups
• 1/2 gallon=2 quarts.....8 cups
• 1 gallon=4 quarts.....16 cups
  

Roasted Chicken & Noodle Soup

Ahhhh! Chicken Noodle Soup!!

This celebrated old-fashioned potage is such a cure-all on so many levels. When I am feeling less than healthy or when the weather is less than stellar, there is only one food that makes me feel better, and that is a hot bowl of homemade chicken noodle soup.

I begin with packaged chicken broth which I jazz up by adding tons of veggies and simmering for about an hour. This process gives the broth such depth and taste, it is about as fine as genuine homemade chicken stock.

I roast skin-on, bone-in breasts in the oven since I find the chicken is super juicy and the flavor of the meat is more complex than when I boil the meat in the broth.

I have to admit that I also sort of cheat when it comes to the veggies, I buy fresh-frozen to add in. I guess my logic for this is that usually I am bothered with the flu when I am cooking this….so why stand around chopping veggies…right??

In a large stock pot, add in 14 cups of good-quality chicken broth. Bring to a boil.

Add in 2 large chopped leeks, 2 large chopped onions, 2 chopped celery stalks, 6 whole garlic cloves, and 2 bunches of chopped green onions.

Add in 1/2 bunch of washed whole parsley. **save the other 1/2 for later. Place a lid on the pot and reduce heat to low and simmer for about 1 hour.

I like ALOT of chicken in my soup. I use about 6 pounds of bone-in, skin-on, but you can use less if you like. Heat your oven to 475, salt and peppr your chicken to taste and bake for about 45 minutes.

Allow the chicken to cool to touch, remove skin and dice. Set aside.

Place a metal colander into another stock-pot or large metal bowl. Drain the broth and gently press on the veggies to release juice. Discard the spent veggies and return the pot to the stove. Bring to a boil.

Add in about 1/2 cup of minced chives.

1/2 cup of minced parsley.

1 bag of frozen mixed veggies.

I like to add in 1 1/2 cups of small egg bows and the diced chicken. Boil soup for about 8 minutes and serve.

Beer Bread

I reminisce being just five years old when I tried beer for the first time. Of course, it was in the form of beer bread. For all I knew, those little silver cans of Budweiser beer were cans of magical catalyst that turned self-rising flour into a hot loaf of scrumptious bread that my kid brother and I used as a stage for the homemade butter we created by rolling a canning jar filled with cream back and forth on the floor (I love those delightful childhood memories!)

Nowadays, I value the fine nuances and complexities of truly excellent handcrafted ale. I have the same motto for my beer bread as I do for Beef Bourguignon.....”If I enjoy drinking the alcohol, I will for sure enjoy eating the alcohol”.

Usually, I use full-bodied amber ales in my bread. I am fortunate to live in the same wonderful city that the Redhood Brewery calls home. Since I like to “buy local”, I use their ESB Original Ale.

To make your very own loaf of bread you will need to preheat your oven to 375 degrees. Butter a glass or metal loaf pan. In a large mixing bowl, add in 3 cups of self-rising flour (repeat after me....SELF RISING).
Pour in 3/4 cup of sugar (brown sugar is great too).

I like to add in 1/2 teaspoon of cracked black pepper. You could add in your favorite dried herb such as dill or basil.

I buy the ESB in the large bottles and measure out 12 ounces (I will let you decide how to use the remaining.......Cheddar-Beer Fondue anyone???)

I have this darling little Wonder Cup that makes measuring things like beer a snap.

Pour the beer into the flour and sugar and mix until combined.

Pour into greased loaf pan and bake for about 50 minutes or until golden brown and a the center is baked. Cool on a wire rack and slice with a bread knife. Enjoy!!!

Dessert Shots

I love to order dessert at my favorite restaurant, though, I am usually so stuffed from the entrée that I typically pass on the dessert cart. I have noticed a recent dessert trend that is making its way to a number of popular chain restaurants like T.G.I. Friday’s, Applebee’s, Chili’s, P.F. Chang’s. This “sweet” trend is called “dessert shots”.

Usually served in a 4-inch shot glass accompanied by a mini sized spoon, these petite parfaits offer an inexpensive option (around $2.25 each) to diners with a sweet tooth. Even though these bite-sized beauties are portion controlled, they are by no means low-sugar, low-carb, or low-calorie.

Creating these darling little desserts at home just got easier thanks to the fine folks over at King Arthur Flour (love you guys!!!!). On their website, you can purchase a set of 12 glasses and 12 mini spoons for around $45.00. Check out this link for more info…. http://www.kingarthurflour.com/shop/items/dessert-shots-and-mini-spoon-set

The genius of dessert shots is that there are no limits to the imaginative versions you can whip up. Essentially, you start off with a “dry” base layer, such as graham cracker crumbs, cake cubes, brownie cubes, pie crust, nuts, etc. Then add in a “cream” layer such as pudding, whipped cream, mousse, pastry cream, frosting, ice cream, marshmallow cream, molten fudge, etc. Add one more layer of “dry” and one more layer of “cream”. Garnish it with your choice of nuts, chocolate chips, coconut, sprinkles, mixed berries, etc.

Keep them tightly covered with plastic wrap and chilled until you are ready to serve.

Homemade Coconut Ice Cream

I am a coconut fanatic! I have a thing about the fragrance and flavor of everything coconut, I even sport coconut perfume from time to time.

I spend the summer in Oklahoma visiting my family and fortunately my favorite Aunt Judy adores coconut just as much as I do. Last night she and I prepared homemade coconut ice cream. She brought over her darling ice cream maker and together we set out to craft the finest coconut ice cream in the world. I am pleased to declare; WE DID IT!!

**for those of you wondering how this fits into my plan of losing 30 pounds in seven weeks (see my last post)....EVERYTHING IN MODERATION!!!

You will need a 4-quart ice cream maker. Follow the instructions for your particular machine.

Aunt Judy’s Coconut Ice Cream

1(15-oz) can cream of coconut
1 cup whole milk
1 1/2 cup sugar
1/2 teaspoon salt
2 cups half-and-half
4 cups heavy whipping cream
1 tablespoon coconut extract
2 cups shredded sweetened coconut

Scald the cream of coconut and milk until bubbles form around edge of pan. Remove from heat and add in the sugar and salt, stir until dissolved. Stir in the half and half, whipping cream, and coconut extract. Stir in the shredded coconut. Cover and chill for 30 minutes. Freeze in your machine as directed.

Fantastic Cinnamon Rolls

My lovely teen aged daughter had a sleepover with some darling friends of hers and I wanted to make them something extra special for breakfast. Eager to win some “brownie points” from my daughter, I intended to impress them by baking them homemade cinnamon rolls. Since I am from a family that is exceptional at making incredible yeast breads, it is only inherent that I would have a scrumptious cinnamon roll recipe memorized. My method is an adaptation from several other cinnamon roll recipes and I have tweaked it many times. Occasionally I use canned milk, at times sour cream. Now and again, I toss in pecans, other times walnuts, and on occasion used chopped mixed nuts.

A few tips to ensure your cinnamon rolls come out perfect;
1. Don’t use yeast that has expired…or even close to expiring.
2. You need to make sure your liquid is the perfect temp. when dissolving your yeast. I use a thermometer.
3. When I proof my dough, I start my oven for about 10 minutes and bring the temp. up to 100 degrees. Turn it off and once your oven thermometer reads 80 degrees, place your dough in.
4. I use just regular all-purpose flour that has not been bleached.
5. A tip to determine if your dough has doubled is to press your thumb into the middle of the dough and if the hole stays, it is doubled.

Shannon’s Cinnamon Rolls
5 cups all-purpose flour (more or less)
2 ¼ teaspoons dry active yeast
1 teaspoon sugar
1 cup sour cream (or 1 cup of canned milk), room temp.
¼ cup salted butter, room temp.
¼ cup sugar
3 large eggs, room temp.
1/3 cup butter, diced
1 cup packed dark brown sugar
¼ cup all-purpose flour
1 tablespoon, plus 1 teaspoon ground cinnamon
¾ cup chopped nuts (your choice...I like pecans)

In the bowl of your stand mixer, fitted with the dough hook, add in 3 cups of flour. In a small cup, dissolve yeast and 1 teaspoon of sugar in ¼ cup of warm water. Add the mixture to the flour, along with the sour cream, butter, sugar and eggs. Turn on your mixer and slowly add the remaining flour, scraping down the sides as needed.
Remove the dough and with oiled hands, knead for a few minutes, form into a ball and place in a large oiled bowl. Cover and place in a slightly warmed oven (no more than 80 degrees) and allow to double in size (about 1 ½ hours). Punch dough down and divide in two. Allow to rest for about 10 minutes.

Make the filling by cutting the diced butter into the brown sugar, ¼ cup flour, and cinnamon, it will look like coarse sand (much like making pie crust).

Roll out each dough ball into a large rectangle (about 12x8). Sprinkle half of the filling on each rectangle and roll up starting from the long side, sprinkle chopped nuts over filling. Cut each roll into 12 pieces and place in two well greased 9-inch round baking pans. Cover and chill for at least 1 hour and up to overnight.

When you are ready to bake, bring rolls to room temp and bake in a 350 degree oven for about 35 minutes or until the tops are light golden brown.

I like to glaze my rolls with a mixture of ¼ of prepared caramel sauce, 1 tablespoon of cream, 1 cup of powered sugar (more or less depending on how thick or thin you prefer). I drizzle the mixture over the rolls as soon as they come out of the oven.

Ghormeh Sabzi

Being that today is Father’s Day, it was proper that I would offer to cook my magnificent husband his favorite Persian dish, which is ghormeh sabzi (gourmet herb and meat stew). I will lay a wager that if I surveyed ten Iranians, nine of them would say to me that ghormeh sabzi is their favorite food...it really is a country-wide beloved food. I have had the enjoyment of eating some truly excellent Iranian food while visiting my darling Persian friends. The recipe that almost every Iranian woman knows how to cook is this mouth-watering stew served alongside fluffy saffron-scented basmati rice.

This stew is not the easiest to compose, it takes a couple time-consuming steps before it is ready, however the results are wonderful. I usually only prepare it on the weekends because I am a slave to the stove for about 4 hours!!!! Don’t feel tempted to skimp on quality meat and herbs…..you and your guests will be able to tell the difference. Please do not use only dried herbs from a bag….EEE YUCK!!!!! You will need to use mostly fresh herbs and a premium cut of meat!!

Here is my version of Ghormeh Sabzi….Enjoy!!!!!!

Step 1: You will need :
· 2 pounds freshly washed baby spinach leaves, roughly torn
· 4 bunches of green onions (scallions) washed and chopped into ¼-inch pieces
· 2 bunches of fresh curly leaf parsley, washed and only the leaves chopped (no stems!)
· 2 cups of dried Gormeh Sabzi herbs (found at Middle Eastern Grocery store) steeped in boiling water for 10 minutes
· 2 large onions, diced
· 2 pounds of boneless ribeye steak, cut into ¼-inch pieces (don’t be cheap with the meat, stew meat will only turn out tough…no matter how long you cook it)
· 1 tablespoon tumeric
· 1 large can of chicken broth
· 4 large Persian dried limes (limu-omani) pierced a few times with a sharp knife.
· 2 cans of dark red kidney beans, rinsed very well

Step 2:
· In a large Dutch oven, heat about ¼ cup of cooking oil
· Add in all the spinach and allow to cook down for about 15 minutes. The water will cook off and the oil will begin to “fry” the leaves.
· Add in the chopped green onions and allow to cook down until all the water is gone.
· Add in the parsley. Squeeze the water out of the soaked herbs and add the herbs into the pot.
· Allow the herbs to release all the water and begin to sauté. Remove the herbs from the pan and into a heat proof dish.
· Add a few tablespoons of oil to the Dutch oven. Begin sautéing the onion for about 5 minutes. Add in the chopped meat and cook for about 15 minutes or until the meat is nicely browned and the onions are translucent. Add in the turmeric and a small amount of salt. Add in the cooked herbs and stir well to combine.
· Add in the chicken broth and the dried limes. Place the lid on and turn heat to low. Simmer for exactly 1 hour, stirring occasionally.
· Add in the drained beans and cook for another 1 to 2 hours, stirring occasionally.
· If the ghormeh sabzi seems to watery for your taste, remove the lid and allow to simmer on low heat for about 20 minutes, stirring occasionally.

Serving suggestions:
· Fluffy saffron kissed basmati rice
· Tadig (the crunchy bottom of the basmati rice)
· Pita Bread
· Yogurt with mint and cucumber

Perfectly Crispy Baked Bacon

Growing up in the South, I witnessed personally the various uses for bacon. My mom at all times had a petite metal can placed on the stove packed with solidified bacon fat. When she prepared buttermilk biscuits, she cut a smidgen of the fat in with the flour. When the lettuce in her garden was ready, she prepared a delightful wilted lettuce salad with a sweet and tangy bacon grease dressing. To this day, I habitually add a few tablespoons of bacon fat to vegetable oil when I deep fry potatoes since it truly makes them so flavorsome.

Have you ever heard the saying, “Everything is better with bacon”? I certainly pledge to that philosophy. I have seen bacon ice cream, bacon chocolate bars, bacon vodka, even bacon cupcakes. I in fact, have developed a dark chocolate-bacon toffee candy. My grandpa made me peanut butter and bacon sandwiches when I was a little girl and I still consider them good ole’ comfort food.

Americans wrap steaks and scallops in bacon, we crumble it for salads, we even chicken fry it (I will post that recipe another day). All through the history of bacon consumption, one particular approach of incorporating it into our cuisine is the good ole’ BLT (bacon, lettuce and tomato sandwich). March into any American diner and you are certain to spot a BLT sandwich on the menu. Who can defy two toasted slices of fresh baked white bread that is spread with velvety mayo and contains crisp leaves of iceberg lettuce, succulent thick-cut slices of tomato and plenty of crispy bacon slices?

I have ordered BLT’s at a number of restaurants. Unluckily, the bacon was either too greasy or very soft and greasy. In order to make the perfect BLT you need very crispy slices of thick cut bacon. I cook my bacon on a rack in the oven. Not only does it get fantastically crisp, but the fat drains off and settles on the bottom of the pan.

Heat your oven to 350 degrees. Line a broiler pan with foil (effortless clean-up!), place a rack in the pan and position as many slices of bacon that will fit in a single layer. Bake for about 15 minutes per side or until browned and crispy.

Chocaviar

In the realm of culinary indulgences, chocolate and caviar are at the first of my list. I was thrilled to stumble upon Chocaviar at my darling gourmet grocery depot. No, this “only one of its kind” invention is not chocolate enrobed fish eggs!! It is a fancy-shmancy item sold by the renowned Italian chocolate company Venchi.

The company has been about since 1878, therefore, have had ample time to refine their craft, and Chocaviar is genuinely distinctive. A 40 gram (1.41 oz) container set me back almost $15.00, which compared to the same amount of Royal Caspian Russian Beluga Caviar which costs just under $700, I deem the Chocaviar practically a steal (geez!, how my mind works to rationalize these pleasure-seeking purchases).

The teeny pure chocolate bits are prepared from 90% cocoa and I plan to employ the little nibs in garnishing large chunks of chilled lobster that will be poached in a savory Five Spice-Vanilla sauce.

Check out Venchi’s website at http://www.venchi.it/it/buy/new.php&gclid for ordering information.

Fresh Cherries & Recipes

Fresh, first-of-the-season cherries just SCREAM Summer to me. I found these dazzling cherries at my local market for only $2.88 per pound…needless to say I bought a ton (actually only 6 pounds). I have a thing about fine cuisine that incorporates fresh cherries and I enjoy both sweet and savory dishes. If you are a cherry enthusiast and plan to use a bunch of them, you possibly will want to invest in a cherry pitter. It makes the chore of removing the stones so trouble-free …check with your favorite kitchen supply store as they are sure to have an option that fits your budget.

Here are links to my favorite cherry recipes. These are borrowed from Epicurious.com (the Queen of all recipe sites!). The lamb rib chop recipe works with pork chops too!!!

Quick Chocolate Cinnamon Mousse

http://www.epicurious.com/recipes/food/views/Quick-Chocolate-Cinnamon-Mousse-with-Cherries-238514

Lamb Rib Chops with Quick Cherry Pan Sauce
http://www.epicurious.com/recipes/food/views/Lamb-Rib-Chops-with-Quick-Cherry-Pan-Sauce-242513

BitterSweet Chocolate Marquise With Cherry Sauce
http://www.epicurious.com/recipes/food/views/Bittersweet-Chocolate-Marquise-with-Cherry-Sauce-108254

Lebni Cheese (aka Kefir Cheese)

If you are fond of both yogurt and sour cream, then you may want to meet in the middle and give Lebni Cheese a try. Also known as Kefir cheese, this Mediterranean and Middle Eastern staple is thick, creamy, and somewhat tangy. Since the cheese contains live cultures, it is a bit healthier than traditional sour cream and complements baked potatoes, tacos, casseroles, you name it!

I enjoy making my own Lebni cheese using whole- milk cultured yogurt that I either make myself or buy. I basically add 32 ounces of yogurt to either cheese cloth or a yogurt strainer (see picture below) and allow all the whey to separate out, which usually takes around 8 hours. I know of an ancient Persian beauty secret that involves soaking cloth with the separated liquid and applying to your face for about 1 hour. Believe it or not, it makes your face feel so soft and may have something to do with the whey protein. You can add a few drops of lavender or peppermint oil to the liquid to give it a lovely smell.

My preferred recipe using lebni cheese is to spoon it into a shallow bowl, drizzle a bit of olive oil over the top and finish with about 1 teaspoon of coarse ground black pepper and 1 teaspoon of crushed dried mint*. I then toast pita wedges and dip them in the cheese. ( *this is one time when dried mint is better than fresh)

Yogurt strainer

My Television Appearance On KCTS Seattle

Smoked Gouda Gourmet Popcorn

I was shopping at my local PCC market and came across Oogie’s Gourmet Popcorn. All I could say when I noticed the Smoked Gouda flavor was “Wowzers”!! I have a weakness for really fine smoked gouda cheese so I just knew I would be fond of it married to popcorn. A 5-ounce bag set me back under $2.50, it contains 5 servings, no trans fat, and the company uses non-GMO premium popped corn. I was barely able to continue my shopping without tearing open the bag.

Luckily I made it to my car, buckled myself in, then tore open the bag and devoured at least 3 servings. OMG (Oh My Gouda!) this gourmet snack is a little bit of popped heaven. The popcorn is firm and covered in a tangy, smoky gouda with hints of buttermilk, black pepper and hickory smoke. I will be sneaking this into the movie theatre for sure!!!!

The company has a website at http://www.oogiesnacks.com/. They have seven flavors; White Cheddar, Smoked Gouda, Sun-Dried Tomato & Parmesan, Asiago & Cracked Pepper, Spicy Chipotle & Lime, Romano & Pesto and Caprese (Wow! a different flavor every day of the week).

Here is some popcorn information you might just need one day: (Thanks Wiki Pedia):

Popcorn was first discovered thousands of years ago by the Native Americans and they believed that the popping noise was that of any angry god who escaped the kernel.

During the Great Depression, popcorn only cost about 10 cents per bag which helped drive its popularity.

During World War II, sugar was hard to come by so Americans started eating popcorn instead of candy.

A medium-sized “movie popcorn” contains as much fat as a breakfast of bacon and eggs, a Big Mac and fries, plus a steak dinner...all in one bag.

And finally.....The world’s largest popcorn ball was unveiled in October 2006 in Illinois and it weighed over 3,400 pounds and was 8 feet in diameter with a circumference of over 24 feet.

Caramelized Texas Sweet Onions

I have a weakness for caramelized onions and got tremendously excited when I discovered my favorite variety, Texas Spring Sweet, at my grocery store. I snatched up about 9 pounds of the colossal, thin-skinned, super sweet and juicy onions (aka Texas 1015 Onions) which are worshipped by onion connoisseurs like me.

To give you an idea of just how gigantic these girls are, I chose five onions which weighed over nine pounds. Not only are these yellow onions sweet…(yes I have eaten them like an apple), this particular variety has very low levels of the chemical pyruvate (the crying-causing chemical), therefore cutting and cooking these onions bring a smile to your face instead of leaving you with mascara running down you cheeks.

If you require more feel-good news about these onions, then take notice that they contain anti-carcinogen elements and are excellent for warding off artery disease, asthma, high blood pressure, and even the common cold.

To make the caramelized onions, you will need a super-huge skillet, 1/3 cup olive oil, 1 teaspoon of salt, 1 teaspoon of coarse ground black pepper, and about an hour of free time.
To begin, chop your onions and place into the skillet with the olive oil. Turn your heat all the way to high. You will want to move your onions around the entire time so they won’t burn. I wear an oven mitt to avoid being burned by the steam.

See how huge these babies are!!!!

Chopped and in the skillet with the olive oil and salt.
Heat set on High

Just keep moving your onions around in the pan.

Above is 15 minutes into the cooking process.

You can see they are starting to get soft and translucent.

30 minutes into the cooking process. They

are taking on a slight caramel color and are releasing water.

Keep them moving around.

45 minutes into the cooking process. Things are going

to start really picking up now. Just keep on moving them.

Gently shake your pan back and forth and then

gently stir them around.

I told you things would start happening. This is exactly 1 hour

after they went into the skillet. They have reduced by 3/4 and

have taken on a deep golden caramel color. Now is the

time to add in the 1/2 teaspoon of pepper and remove from

the heat.

I let them cool in a small-hole colander so the

oil will drain off (they cool faster too!!).

If your onions turn out like the ones above.....YOU DID IT!!

Now you have to decide how you will use them. Are you going to make an onion tart,

add them atop a cheese pizza, garnish your grilled burgers, or eat them straight

out of the bowl?

Bacon Wrapped Pork Roast

One effect from the inopportune Swine Flu outbreak (er, sorry pig farmers, I actually mean H1N1 Virus) is that consumers can discover some truly fine discounts on their favorite pork products. I have to admit that even I was skeptical to consume pork at first, however, if one follows the commonsensical guidelines for handling raw meat and cooking it to the appropriate temperature, then all should be dandy.

I was doing my weekly grocery shopping and found a package of good-looking pork chops normally $8.97 marked down to $2.43. I also found a Pork Shoulder Blade Bone-In Boston Roast for really cheap. To boot, I found some smoked bacon which was “bargain basement priced” (wink wink).

So I had all the fixings to construct a mouth-watering bacon wrapped pork roast.

This is a 3.5 pound pork roast that has been tied by the butcher. I simply sprinkled some black pepper on both sides and seared on high heat with a bit of olive oil in a heavy Dutch oven. I did not use salt because the wet rub I will make will infuse plenty of salt into the meat as it cooks. Plus, the bacon has a heavty amount and adding it before I sear will result in a very salty finished product. Go ahead and turn your oven onto 375 degrees.

This is what it will look like when it has been nicely seared on all sides (about 6 minutes per side).

My wet rub consists of 1 teaspoon ground black pepper, 1/3 cup packed dark brown sugar, 1/4 teaspoon cayenne pepper, 1 teaspoon cumin, 1 teaspoon cinnamon, 2 tablespoons Heinz 57 Steak Sauce, 1 tablespoon apple cider vinegar. Mix it all together and it should look like this.........

(Wet Rub)

Lay 5 or 6 slices of bacon on a platter and place the pork roast on top. Smear the wet rub all over the roast. Place more bacon slices on top and secure all the strips with toothpicks. Place the roast back into the Dutch oven, cover with lid, and place into the hot oven.

Roast your meat in the oven for about 2.5 hours. Remove lid and allow to cook an additional 20 to 30 minutes to crisp up the bacon. Remove roast to a platter and allow to rest for 10 minutes before you cut it. You can remove the bacon if you like, but I personally feel it is almost the best part. It is also good chopped up and put in canned baked beans to jazz them up a bit.