The Other Woman Cooks

Cold air smacked us in the face late last Wednesday night as we headed out of the airport. Bro and sis-in-law, John and Lois Kozikowski, whipped up traditional turkey feast which made our holiday enjoyable and pressure free after the long flight and late arrival the evening before. We were back from vacation, but we just didn't want to dive back into New England winter fare. We wanted to hold on to beautiful Puerto Rico. One way to do that was to recreate this mango poppyseed dressing at home. It took a couple of tries, but my third version tickled our taste buds. Accompanied by lean grilled London broil, it made for a meal that remembered the sunny days and sandy beaches of La Isla Bonita. MANGO POPPYSEED DRESSING 1/2 cup mango puree 1/8 cup superfine sugar Dash of salt 1/2 teaspoon dry mustard 1/8 teaspoon garlic powder 1/4 cup cider vinegar 1 tablespoon lime juice 3/4 cup olive oil 1 tablespoon poppy seeds Combine ...

Not long after Farmer Paul and I said "I do" I tried and failed to make a proper beef roast. I underestimated how long it should cook based on a cookbook which said 20 minutes per pound. The next try, I overestimated and the result was more like bland beef jerky than a pink juicy roast. It wasn't until my mother-in-law bought me one that I realized that what I was missing was a good quality thermometer. Boneless ribeye roast was on sale this week and today was just cool enough an afternoon to turn on the oven. A few simple ingredients and armed with your own trusty meat thermomenter, the result will be tender, juicy prime beef every time. SUNDAY SPECIAL ROAST BEEF One 3-4 pound boneless rib roast 2 tablespoons butter, room temperature 1 tablespoon fresh chopped rosemary 1 tablespoon fresh chopped parsley 1 clove garlic, finely grated To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for one hour. If you do...

Today was not the welcome relief of a crisp sunny day at the end of summer heat. The weather here in western Massachusetts turned raw and rainy. It made me wish for a warm beach and turquoise waters. Spicy and infused with subtle local flavors like coconut milk, West Indies and other island recipes are fusions of African, Asian, Indian, Spanish, French and Dutch cuisine. In the islands, you're more likely to find a main dish kabob prepared with goat or lamb. I use beef sirloin tip, a tender, flavorful and economical substitute. Spoon whole kernel corn over brown rice for a side and your island style dinner is served. Add a little spice island style to your life -- I think you'll like it! ISLAND HOPPER BEEF KABOBS 1 pound sirloin tip steak, cut into one inch cubes 1 small yellow onion, cut in quarters 1 teaspoon fresh grated ginger root 1 teaspoon red chile paste, or 1 finely fresh chopped hot chile pepper 1/2 teaspoon ground cumin 1/2 ...

You might be asking what in the world pot roast has to do with politics. Well, it's no secret that I'm a progressive Democrat from Massachusetts and involved in political organizing. And I have a BUSY schedule over the next few days until Tuesday's special election to fill our U.S. Senate seat. This pot roast recipe is a way to keep a solemn vow I made after nearly three weeks in Ohio working on John Kerry's presidential campaign. You won't catch me eating another campaign pizza if I can possibly manage a home cooked meal and still get everything done I need to do. Now back to that election ... if you're a Massachusetts voter, I know you have lots of things to do too. Life is always a struggle to juggle. But if you take my advice and get this pot roast going in the morning, you might just save enough time to get out there and do your civic duty. And when you do I hope you'll vote for Martha Coakley, the Democrat. CROCK POT ROAST BEEF 1 boneless beef chuck ro...

Nearly everyone has a favorite pot roast recipe. Pot roast begs for inspiration from the cook, roasted red peppers can be a delightful addition. Try mushrooms or whole green beans for a different twist. Choosing the spices can be daunting, bay leaf or thyme, coriander or clove? Some recipes call for tomatoes, others for a brown gravy base. I even saw a barbecue style pot roast recipe recently; not to mention the cut of beef. There’s brisket, chuck, rump roast, to name a few. Over thirty plus years of home cooking successes and disasters, I’ve tried many different pot roast recipes but always go back to page 127 of the Silver Palate Cookbook for the best and simplest example of “A perfect Sunday supper.” I follow the recipe closely though not exactly -- you might like my slightly fiddled with version. Starting with the basics is a good start but no excuse for boring – add your own special flair! PEPPERCORN POT ROAST 3 pound boneless chuck roast 1 teaspoon fresh coarsely ground black pe...