March Travels

Well, as usual, my pictures are a$$-backwards, so I'll start with last night, March 15th. Had the other half of the night before's Salmon and also had Mac & Cheese sauce in freezer (from Christmas??) - what comes to mind with those two goodies?? What else but Chef Kelly Johnson's "Three Cheese Mac & Cheese that I tasted a few years ago when a group from Chef2Chef met in Tecumseh, MI to cook our fool heads off together?

CJ/KELLY'S THREE CHEESE MAC & CHEESE

1/4 cup +2 T. a.p. flour
3 c milk
1 tbsp DIJON mustard
2 Tbsps butter
6 ozs White Cheddar Cheese
6 ozs gruyere cheese
1/8 tsp fresh grated nutmeg
Salt & Pepper
9 ozs Penne or short tubular pasta
3 ozs Parmesan cheese
Panko to mix w/Parmesan to top dish.

Combine flour, 1 cup milk & Dijon, stirring till smooth.
Melt butter in a large heavy saucepan over med. heat.
Add flour mix. to butter; cook, stirring constantly with a wire whisk, 1 min.

Gradually add remaining 2 cups milk, stirring constantly.
Cook, stirring often 10-15 min. or till thickened & bubbly. Remove from heat.

Add the cheddar, Gruyere, nutmeg & salt and pepper to milk mix., stirring till cheese melts.
Stir in Pasta.

Spoon mixture into baking dish, top w/Parmesan/Panko mixture.
Bake 400° for 30-40 min.
Let set up for 5-8 min. cut in squares.

Serving Ideas : The way Kelly served:
Topped with pc of Roasted Salmon topped with BBQ sauce & Saffron & Basil oil drizzle.
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This time I added a little of Chef Tom Douglas' Dry Rub on the Salmon and grilled for 5 minutes before adding the BBQ sauce - what a nice zing the rub gave the overall dish! We were tired from being on the road all day, so didn't remember the asparagus I had in the fridge - damn, to add to the dish. It would have been a prettier plating with the asparagus. But, oh my, was this delicious!

DRY RUB FOR SALMON

3 Tbsps firmly packed brown sugar
2 Tbsps paprika
2 tsps kosher salt
1 1/2 tsps freshly grd. black pepper
1 tsp chopped fresh thyme ( or 1/2 tsp. dried)

Combine the rub ingred.
Sprinkle fillets w/lemon juice
Coat either both or one side of each salmon fillet.

Roast at 375 - 400° to temp. of 140°.

The spice rub can be made a couple days ahead and stored, tightly covered, at room temp.
Good wine with the salmon - an Oregon Pinot Noir.
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I can't count the number of times I used this rub while I was cooking at the ForestHouse Lodge - it was a real winner.


Wednesday night dinner was a great trailer/travelin' meal. We started with cups of Trader Joe's Cream Corn & Roasted Pepper Soup (it comes in a waxed cardboard container (32 oz.) and it's a great starter for dinner while salmon and veggies do their thing on the grill.



I topped the cups of soup with gruyere and a little of Tom Douglas' dry rub - great flavor!






The rest of dinner, Salmon, red potatoes (if you microwave the halves for 1 min. they finish off in just about the same time as the red peppers) and red bells.









Wonderful traveling dinner and so little clean up!



Roy went to lunch one day this week and he was served the most beautiful capers - he talked the waiter out of some to bring home for me to see. Now, I have to say, I feel really ignorant - I've seen these in/on olive bars, but....I thought they were a type of olive!! I didn't know capers grew so large. Man these are great! Further proof we are never too old to learn....




More good dinners are in the offing - not too sure what we'll do - in the freezer I still have 2 lbs. of crab (thinking of some crab cakes and ????) and some noodles, think those will go to Szechuan Noodles. Stew meat, steak, small razor clams, and white bean chili. In reality, I really don't have to buy anything else to see us thru the rest of the trip....right.

Just a P.S.

A Trader Joe's Sushi Sampler - wonderful!

I was afraid this pix would get lost in the hundreds I seem to be 'saving' - what a treat this was. Roy Richard, who normally curls his lip when I mention wanting sushi, even joined the act!

Bison, Beautiful Bison!

Talk about over-indulgence!! Bison patties with just everything in the world that should go with them...including Purple Cherokees!!

Our food log for Monday, March 5th – fun day for food. This past Thursday while we were at the Food/Craft market in downtown Palm Springs (having a glass of wine), we saw a little card advertising a Mango Tandoori Chicken Pizza with a ‘Spicy Golden Curry Sauce’ and ‘Sweet Mango Chili Sauce’. Well, we were certainly hooked and yesterday we went back to the little place and grabbed a table out on the patio in the shade and people watched while we had a couple glasses of wine, me a BV merlot with our pizza.

While the pizza was good, nothing spectacular, what really stood out was the Sweet Mango Chili sauce – we loved this. Never did detect the spicy golden curry sauce advertised…. So, it is time to play with a little mango puree and my Asian Sweet Chili Sauce. This really is a great flavor combination.

Had to walk off all this wonderful lunch – and where better than the tourist shops in Palm Springs???? Finally found the perfect little present for our old friend, a mountain man who’s still on the top of the mountain….. and a couple of other goodies.

And…for dinner we had our new friend’s bison. The meat was so juicy and flavorful – so glad I kept it completely simple so the taste could shine! Formed the meat into two patties, nice thick patties, brushed with melted butter and sprinkled with salt and lots of freshly ground pepper. Grilled just to 134 F. I got a little carried away with the sides that I grilled also, but they all sounded like they just needed to be included. First of all, not grilled, but we found three beautiful Purple Cherokee heirloom tomatoes – my absolute favorite!! On the grill, I added little portabellos (or large creminis…), red potatoes, and thick onion slices.

We’re so glad we stopped these poor people on their daily constitution and barraged them with questions – Dave & Sue Beckstrand from Pine City, Minnesota, who raise Bison. They do not ship the meat, they raise theirs as we raised pigs all those years, selling them to friends/relatives either by the half or whole. But, they have a friend who does ship Bison meat, so will certainly look into that soon! Thank you again, Dave & Sue for a wonderful surprise package that morning – we so enjoyed visiting with you.

Almost forgot one of my purchases yesterday – I forgot it for hors yesterday, so will have it for breakfast this a.m. – a sushi sampler!! (Roy will probably have l/os of some sort, he’s not a big sushi fan!)

Tonight’s dinner? The Duck Salad we had months ago that was just wonderful –

DUCK SALAD WITH CHEESE TOASTS AND PORT-CURRANT SAUCE If you are not able to find Pont l’Evêque cheese, either Taleggio or Brie would also work well in this lovely starter from Charlie Trotter’s in Chicago.

2 6- to 7-ounce boneless duck breast halves

8 (1 1/2x1-inch) slices Pont l’Evêque cheese or Brie (about 3 ounces)

8 (1 1/2x1-inch) pieces good-quality fruit-and-nut bread (such as walnut-raisin), toasted (I used the bread recipe in my blog)

3 tablespoons walnut oil or olive oil

1 1/2 tablespoons Sherry wine vinegar (or Champagne vinegar)

6 cups mixed baby greens

1/2 cup walnuts, toasted, chopped Port-Currant Sauce (did not make - next time...)

Heat heavy large skillet over medium-high heat. Sprinkle duck breast halves with salt and pepper. Add duck, skin side down, to skillet and cook to desired doneness, about 6 minutes per side for medium. Remove duck from heat and let stand 5 minutes. (didn't do - used leftovers and didn't heat them)

Meanwhile, place 1 cheese slice on each toasted bread piece. Whisk oil and vinegar in large bowl to blend. Season dressing with salt and pepper. Add greens; toss to coat. Divide greens among 4 plates. Place 2 cheese toasts in center of greens on each. Sprinkle walnuts on top. Thinly slice duck breasts crosswise; divide equally among salads, fanning slightly.

Drizzle warm Port-Currant Sauce around salads and serve. (I didn't get the Port sauce made, but had some reduced apple cider that I drizzled over)

Makes 4 (appetizer) servings.

PORT-CURRANT SAUCE

2 tablespoons vegetable oil

1 medium onion, chopped

1 medium Granny Smith apple, unpeeled, cored, chopped

2 garlic cloves, chopped

1 750-ml bottle of ruby Port

1 cup chicken stock or canned low-salt chicken broth

1/3 cup dried currants

Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; sauté until onion is tender and golden, about 12 minutes. Add Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)

Makes about 3/4 cup.

Bon Appétit September 2000, Charlie Trotter's, Chicago, IL

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The cheese toasts are just wonderful with this salad.

Today will be a maintenance day, no fun side trips…and tomorrow we’re off to Las Vegas, but just for one night.

Had a couple of questions re the duck on the grill and other goodies –
Yes, Lorraine, I cooked them in a Cast Iron skillet on the grill over, I think, high heat. So I could ‘catch’ the fat!!

Clive’s chutney? I’ll have to go back to all the chutney recipes collected over the years to see if he has posted this one – or, I guess I could go ask him….duh.

A Sunday In The Sun!

YUM! Duck breasts cooking on the grill along with grilling garlic sourdough topped with Gruyere

Duck breast layered on the Gruyere sourdough toast and topped with Clive's Masala Chutney Navideno - and leftover (frozen) rice mixed with l/o butternut squash, roasted in oven.




I'm feeling really good about our eating on the road - other than not passing up those beautiful Alaskan King Crab legs for the Sauteed Crab Leg dish, we have been eating out of the freezer....the little freezer in the trailer!! The above dinner was from the freezer - gruyere, rice and the duck breasts. The butternut squash, we had a portion of a week or so before we left home, so I just grabbed it and added it to the stock in the frig as we left.

We still have in the freezer to play with - 8 huge prawns, ~1/2 smaller prawns, a chix back quarter, ham & beans, White bean chili, lb. of razor clams, 4 pkgs. (2 oz. each) frozen fresh crab meat, and in the frig I brot along a lb. can of Costco's lump crab. So, I will have no trouble having fun with trailer dinners.

But...the nicest experience happened to us yesterday. We were our riding our bikes IN THE SUNSHINE and came upon a couple meandering around the park and as we usually do, we stop and chat them up. Well, this time, whooooeeee, did it pay off! We met Dave & Sue Beckstrand from Pine City, Minnesota - who just happen to raise Bison!!! Hello! boy, did I jump on this. None of us had business cards with us, so we met them back at their place and Dave gave us his card with his email address. They do not ship their bison, they do as we did when we raised pigs, they sell them by the halves to friends, but he has a friend who does ship, so he will give me all the info on this. While we were talking, Sue came out with a pkg. in her hand - a lb. of Bison ground meat. Oh boy, all the way home I'm thinking what WILL I do with this treasure...finally decided and I'll do it tonite - just make patties, nice big, thick patties, rub with melted butter, add s&p and grill them. I haven't had breakfast yet, and I'm just dying to get going on dinner. I have some little red potatoes, so will probably grill those also along with a green salad & berry jam vinaigrette.

Oh happy food days!

And good news from our friend Bob & Sharon (harborwitch as she is known on some boards) have found a wonderful home t0 get them out of the tiny, little yacht where they had to down-size so much it's a wonder she was able to pull of these wonderful dinners that she is know for!! Can hardly wait for our next stop at their place.

Also, need to talk to Tracie, she was a cooking fool this weekend evidently. Jimmy (grandson) and his 3 roomies have 'hired' Trace to cook 3 dinners a week for them. With her taking culinary classes, she is so anxious to do some serious cooking, but cooking for one really doesn't cut it - this will be so perfect for her...and them! And a personal chef's business is being born!

BRUNCH IN THE SUNSHINE!

SAUTEED CRAB LEGS

Blackening Seasoning, Cream Sauce and Parmigiano-Reggiano

What a wonderful brunch we had this a.m. Daphne (C2C) posted a link to a website with dinner recipes for one or two peoples. This is a great site. The first one I tried this a.m. was Sautéed Crab Legs and we were able to get some gorgeous Alaskan king crab legs for the dish. It is a definite keeper –

(I will go find the chef's whose dish this is - I forgot...)

Sautéed Crab Legs

12 oz. crab claws (we used 2 King Crab legs)
¾ c. heavy cream
1 T. fresh garlic, minced
2 T. blackening seasoning (recipe follows)
½ c (2 oz.) grated parmesan cheese
1 ½ oz. olive oil
Pinch of parsley
Toasted French Bread (used Roasted Garlic sourdough)

In a large skillet, add oil & heat. When pan is hot, add the garlic and cook for a minute.

Add crab claws and stir in pan until hot.
Add blackening seasoning and parsley.
When seasonings are incorporated into the claws, add the heavy cream and let mixture heat thru. DO NOT ALLOW TO BOIL.
Add cheese to finish and pour over toasted French Bread.

Blackening Seasoning:

2 T. paprika
2 ½ tsp. salt
1 tsp. each: garlic and onion powders, and cayenne pepper
¾ tsp. each: ground white pepper & ground black pepper
½ tsp. each: dried thyme leaves and oregano leaves

Mix all together.

I made up ½ of the above and it was just a little more than the 2 T. needed. Since we were in the sunshine, I don’t cook inside – so I made this on the grill. One burner on and one off, so I could control the heat under the pan. After the heavy cream was added, I pulled it off the lit burner and closed the lid so it would heat and the parmesan would start to melt. It works great outside on the grill!

Add a fruit platter to the brunch and of course a nice champagne and you’re all set.

A Day With HarborWitch & Bob

We had a wonderful day of tasting Lodi's finest!

Life is unpredictable...eat dessert first!!

Sharon's Chocolate, Chocolate, Chocolate Sorbet.

Sharon's appy - Teleme Cheese fondue with seasoned Pita triangles - an appy you can't stop nibbling on.

Just had a great day (Saturday, 2/24/07) with Sharon & Bob - we started out with a brunch at our house, nothing special (fried tatoes & onions, ham, fruit platter and, of course, champagne-with a couple of Bloody Marys to get us started), but we did try a Tobin James (Calif.) sparkling wine for the first time and as all of the T.J. wines, it was very tasty!!We then moved on to the Lodi area wineries. It's so much more fun to go wine tasting with folks who also like wine.

We hit four wineries - and at three Roy & I were true to our promise to ourselves - JUST BUY ONE BOTTLE PER WINERY!! After all, I'm just a little old lady on Social Security....But, at the fourth one, Oak Ridge Winery, oakridgewinery.comwe lost our will power and not only bot multiple bottles, we joined another wine club! Even picked up a bottle of their Marsala - have never purchased Marsala at a winery before, it sure tasted nice.

(I used some of the Marsala Monday nite (2/26) in C@H’s Pasta book – Wild Mushroom Pappardelle – it’s a great Marsala and this is a wonderful dish)

After the winery tour, we headed back to Sharon & Bob's yacht...she has had to down-size so completely since the last time we were here, I have no idea how she/they do it!! But the food was wonderful and we spent the next 4 hours appreciating it!Started out with flambeed Teleme cheese with fantastic pita bread triangles which were sprinkled with the best flavored seasoning - I need to get it in writing, 'cause she told me, but no way did I remember.

Oh, before the 'mundane' ;) flambé...their friend Sarah (with an 'h') fixed us a tasty hors that we hadn't tried before....crackers with peanut butter (has to be crunchy - none of this smooth stuff!) and tabasco. Now, there is a treat! (We’ve since learned Sarah wants to go to Culinary School – so, watch out cooking world, here comes Sharon & Sarah!!)

Oh my, I almost forgot the Beef Sushi and Daikon salad!!! The flavors - man, this was a wonderful dish! I didn't get a picture of this, we ate it too fast!! This recipe is in a book that I also have at home.

Sharon has a recipe that she got from a friend for Native Indian Quinoa (Fried??) Cakes. She made them once fried and tried baking them this time. I'm still on the fence with this item, as Sharon says, it needs cheese or a topping or something. But don't know that I'll ever try making it...but who knows I may play.

But, the accompaniment to the cakes were beautiful sautéed duck breasts that Bob removed from two gorgeous (that they now get to play with!!!) ducks. She cooked them to perfection and tender?? Oh my, they were delicious. (their little friend Sarah had never tasted duck and was hoping some would be left for her.....well, let me tell you, there was none left from R & J )

Dessert - Morgan Freeman has a restaurant and cookbook that Sharon got a deep, deep, deep, deep Chocolate Sorbet recipe from. Anyone who loves chocolate will adore this! With it she served a candy cluster (chocolate, of course, nuts and dried (?) cherries?). I had brot the makings for the Raspberry Cream Cheese stuffed Jalapenos to add to the hors, but didn't finish them for that and decided to add to the dessert, which I think would have been wonderful...but, we were just too damn full to add one more thing to that dessert plate!! (hope they enjoyed them the next day!)

We struggled on back to the trailer and just rolled into bed like two beach whales - and slept like babies!Thank you again, Sharon & Bob, for a wonderful day.

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From: Morgan Freeman & Friends - Carribean Cooking for a CauseFrom the Ocean and Vine Restaurant on St. Barth's

Executive Chef :Greg Wangard

Chocolate & Port Wine Sorbet

2 cups water

3/4 c. sugar

1/2 c. cocoa powder

1 vanilla bean halved lengthwise

1/2 c. port wine

4 ounces bittersweet chocolate, coarsely chopped

In a medium saucepan, combine water, sugar, cocoa powder, vanilla bean, and wine. Bring to a boil, then reduce heat and add the chocolate stirring just until combined. Remove from the heat and strain. Place the bowl into a larger bowl filled with ice. Stir every 10 minutes until cool.

Freeze in an ice cream maker according to the manufacturer's directions.We served these with the sorbet!

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Cherry Almond Chocolate Clusters
1 cup toasted almonds, coarsely chopped

1/2 cup dried cherries, coarsely chopped

6 ounces dark chocolate, finely chopped

In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan.

Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water.

This will keep the chocolate at the right temperature while you make the clusters.Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

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Greek "nachos"

Teleme cheese

1/2 to 3/4 c. ouzo

3 whole wheat pitas

3 TBS olive oil

Penzey's Zatar seasoning

Place the pitas on a baking sheet, brush with olive oil and sprinkle with Zatar seasoning. Warm in a 350 oven.Warm the cheese slightly while cutting the pitas into 6 wedges each. Heat the ouzo and pour over the cheese & flambe.Serve with pita chips.

Zatar is a mixture of sumac, thyme, white sesame seeds, and salt.

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Beef Sashimi (Gyuniku No Sashimi) from "Asia the Beautiful Cookbook"

1 lb choice beef tenderloin or lean sirloin/porterhouse steak

3/4 tsp salt (I used 3/4 tsp Penzey's Szechuan pepper-salt, roasted)

2 tsp crushed garlic

Trim the beef of all fat. Rub with salt, then with the garlic. Wrap tightly and refrigerate overnight.Sear the surface of the meat evenly in a very hot skillet or over glowing coals.

Remove from the heat and refrigerate to cool quckly.

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Daikon "noodle" salad

Grate aprox. 2 cups daikon radish. (I used a rotating slicer to create "noodles").

Place in bowl with 1/4 c rice wine vinegar and toasted sesame oil to taste. Season with Szechuan pepper-salt and add a good handful of chopped cilantro.

Slice meat very thinly and serve with the Daikon salad and wasabi to taste.

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Vineyard notes -
BORRA VINEYARDS

Tastings:
borravineyards.com

The ’03 Merlot ($16.00) and ’04 Zin ($20.00) were both very good. But with our new limit set on ourselves with so many wineries to visit, we only bot one – the ’03 Barbera ($24.00) What a wonderful wine this is!!
Tasting fee $9.28 = $35.86
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Michael-David winery –
lodivineyards.com

7 Deadly Zins winery!!!
Tastings:
’01 Michael David Cab ($18.) – great!
’05 7 Deadly Zins ($17.00) – wonderful
’04 6th Sense Syrah ($17.) – another wonderful one

One bottle of 7 Deadly Zins.
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Van Ruiten Vineyards
vrwinery.com

Tastings:
’02 Syrah ($15.) light tasting, watery
’03 Cab-Shiraz, Estate grown ($15.) – heavier, pepper tastes, very good.
’03 Cab (15.) – off flavor, somehow
’03 Petite Sirah, Estate grown ($18.) – liked very much
’02 “Old Vine” Zin ($18.) – very good.

Bot – one bottle Old Vine Zin.
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Oak Ridge Winery
oakridgewinery.com

Gave in and joined their wine club – great wines overall!!

Sparkling Raspberry – ($11.99) w/20% off. Bot this.
Silk Oak Merlot ’04 ($9.99) very good!
Silk Oak Cab ’03, wonderful and great with chocolate ($15)
Simply Red (blend of Merlot/Cab/Zin/Souzao/Shiraz) ($9.00) bot this
3 Girls Cab ’04 – wonderful! Bot 2 bottles
Conti Royale Marsala – ($11.) – bot one bottle

The above included present wine club selections also.
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You'll Alwlays Be My Best Friend...You Know Too Much!!!

"The Charcuterie Plate" - The Charcuterie Restaurant, Healdsburg, CA

Rosette de Lyon Salami, Duck Rillette, Pork Pepper Pate, Garlic Salami, assorted olives and cornichon. Very good with a Dry Creek Merlot.

Finally got to eat at the Charcuterie - have been lusting after this place for years and Coleenie and Roger took us to lunch there after our arrival Thursday, Feb. 22nd. While this lunch was wonderful - everyone else had pasta - I was very disappointed in the dinner menu. I had visions of all sorts of pork specialties - O.K., the pate and rillette I was able to sample, but where were the galantines, the crepinettes, the other sausages and goodies????? Were not offered on the dinner menu either! I wanted so much to taste the professionally made products we had tried (after a fashion...) in culinary school, but twas not to be.

What fun to be with C&R again - the kind of friends you just take up where you last left off no matter how long it's been...and it's been too damn long. And they are both healthier than I think I've ever seen them - boy does retirement agree with these two!

Before we get to the food - must comment on Collenie's wonderful life as an artist - seems like everytime I get a handle on her 'style' she morphes into another level. She's now into COLORS!! And oh my, are they gorgeous colors - their house is full of art, I can't even say mostly hers, she has so many other artists also, but hers are my favorites! And best of all bests, she allowed me to choose my favorite as a house warming present - I'm not writing which I chose, I will wait till I can take a picture of it and post here. She doesn't do a lot of 'food' pictures, but this picture will always remind me of the food and wine we have enjoyed over thirty years!! Coleenie, I so thank you.

And she cooked for us in her newly remodeled kitchen that is a page out of Monet's color scheme. Cook's Illustrated's Daube Provencal - oh my, what a treat -

Daube Provençal -11/2005
Serves 4 to 6

3/4 ounce dried porcini mushrooms , rinsed well
1 boneless beef chuck-eye roast (about 3 1/2 pounds), trimmed of excess fat and cut into 2-inch chunks
1 1/2 teaspoons table salt
1 teaspoon ground black pepper
4 tablespoons olive oil
5 ounces salt pork , rind removed
4 large carrots , peeled and cut into 1-inch rounds (about 2 cups)
2 medium onions , halved and cut into 1/8-inch-thick slices (about 4 cups)
4 medium cloves garlic , sliced thin
2 tablespoons tomato paste
1/3 cup all-purpose flour
1 bottle red wine (bold, such as a Cabernet)
1 cup low-sodium chicken broth
1 cup water
4 strips orange zest (from one orange), removed with vegetable peeler, each strip about 3 inches long, cleaned of white pith, and cut lengthwise into thin strips
1 cup niçoise olives , pitted and drained well
3 anchovy fillets , minced (about 1 teaspoon)
5 sprigs fresh thyme , tied together with kitchen twine
2 bay leaves
1 can (14 1/2 ounces) whole tomatoes , drained and cut into 1/2-inch dice 2 tablespoons minced fresh parsley leaves

1. Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/2-inch pieces (you should have about 4 tablespoons). Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms and liquid aside.

2. Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.

3. Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now-empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, gently scraping pan bottom to loosen browned bits. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.

4. Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.
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What a wonderful dish this is - I'll have to get with June and see how her's compares - ingredients - to this one. It would be hard to top. They served a MacMurray (remember Fred MacMurray and June Haver???) '04 Pinot Noir, Sonoma Coast, very tasty. Also, joining the Provencal on the table - noodles and a green salad of grapes, pears, gorgonzola, candied walnuts and a Balsamic/Oil vinaigrette. Great flavors. And, for dessert - a cheesecake sampler!! It's fine - we love cheesecake!

We brot a couple of Washington wines with us to invade their Napa wine country offerings - and I must say our wines held their own!!

This was too short a trip - if we can work into their busy schedules, we will stay at least two days from now on - not enuf time to get caught up. As an example of how much the two of us can talk, one year she & I rented a house on the beach and spent three (?) days before the guys joined us and the only time we were not talking was when we were asleep!! She is one of the most interesting, well-read and just a tad opinionated women I've ever known and I love her dearly!! Thank you Coleenie and Roger for a few fast flying hours.

And in October (?), they are off to China on an artist's trip - I can hardly wait to see how her art emerges after this....

P.S. Always have to make a forage thru her new cookbooks - found this to play with later - probably fill a jalapeno or.....?
dried apricots, gorgonzola, mayo, mint, walnuts - fun combination.