Sunday, November 15, 2009


"After the leaves have fallen, we return
To a plain sense of things. It is as if
We had come to an end of the imagination,
Inanimate in an inert savoir."
~ Wallace Stevens
(The Plain Sense of Things)

'Melding November'
(leaves & mums)
~ Classic and easy for the holidays (from an old Southern Living)
1 5 lb. trimmed beef tenderloin
1/2 cup extra-virgin olive oil
1/4 cup balsamic or red wine vinegar
2 Tbsp. fresh rosemary (4 tsp. dried)
8 cloves minced garlic
1 Tbsp. freshly ground black pepper
  • Combine olive oil, vinegar, rosemary, and garlic in either a large zip-lock bag or large shallow dish. Add beef, cover or seal. Marinate at least 8 hours in refrigerator, turning occasionally.
  • Remove beef from marinade and place in roasting pan; sprinkle evenly with cracked pepper and let stand 30 minutes.
  • Bake at 500-degrees for 15 minutes or until lightly browned. Lower temperature to 375-degrees; bake 20 more minutes or to desired degree of doneness. Let tenderloin stand 10 minutes before slicing. (8-10 servings)
~ Delicious compliment for the tenderloin from the same clipped Southern Living
1 lb. trimmed fresh green beans
4 1/4-inch pieces of thick bacon slices
4 oz. crumbled Roquefort cheese
1 cup toasted walnuts
coarse salt and freshly ground pepper to taste
  • In a large saucepan, place green beans in boiling water to cover. Simmer 3 minutes or until crisp-tender. Drain, rinse with cold water and drain again. Set aside.
  • Cook bacon pieces in large skillet over medium heat 5-7 minutes or until crisp; remove bacon with slotted spoon and drain on paper towel, reserving drippings in skillet.
  • Saute green beans in hot drippings in skillet 2 minutes or until heated. Sprinkle with cheese, and cook, stirring constantly, 30 seconds or just until cheese begins to melt. Sprinkle evenly with walnuts, salt & pepper, and bacon. Serve immediately. (4 servings)
~ Delicious favorite side for just about anything
(from an old 1997 Gourmet)
3 lbs. Yukon Gold potatoes
1 1/2 cups milk
6 Tbsp. unsalted butter
3 Tbsp. whole-grain or coarse-grain mustard
coarse salt & freshly ground pepper to taste
  • In a 5 quart kettle cover potatoes with cold slated water by 2 inches and simmer until tender, 35-45 minutes. While potatoes are simmering, heat milk and butter in small saucepan over moderate heat until butter is melted. Remove pan from heat, cover, and keep warm.
  • Drain cooked potatoes in colander and cool just until they can be handled. Peel potatoes and transfer to a large bowl. Add mustard, salt & pepper to taste and three-fourths hot milk mixture. Mash potatoes until smooth, adding more milk mixture if necessary to make creamy. Can be made 1 day ahead and cooled completely before being chilled in buttered, covered, ovenproof dish. Bring to room temperature before reheating, covered. (6 servings)


Unknown said...

Delicious as always.

Victoria said...

Lovely..wonderful recipes..always so inspiring!Beautiful image. I love mustard seeds and mustard spice in general..awesome!Rosemary is also a favorite for me in any dish!Great post!!

Anonymous said...

I love your layered photo, Joey! Beautiful. And your recipes, as always, are mouth-watering. :-) I'm cooking a moose steak for Charlie for supper...though I know it's delicious, I just can't bring myself to eat any sort of wild game.

donna said...

What time is dinner? I promise not to be late. Delish sounding recipe.

joey said...

Thanks Michelle ... don't work too hard :) Wishing you happy memories of you stay!

Agree Kiki and thanks ... I love this combo of autumn flavors.

Thank you, Nancy ... fun to create these images, never quite knowing what to expect! Wow, lucky Charlie! I've never tasted moose and although I prepare venison, it's not a favorite. We have several restaurants around here that serve moose ... Mr. Ho-Hum likes mooseburgers :)

I'm throwing in a few more potatoes, Donna ... dinner at 8 :)

Dee/reddirtramblings said...

Ah, Joey, sounds wonderful. What time is supper? I'll fly in. :) Truly, I did a garlic rosemary sirloin the other day with mushrooms,and I can attest to how good it was. Rosemary has a real affinity for many meats.~~Dee

lindalou said...

I always love a good roast tenderloin. Great photo. You've to a lot of talent Joey.

I could actually have made it for plane required. Ha ha.

joey said...

Well, we can always do this again, Dee (watch for airline specials :) I agree, rosemary definately has an affinity for many meats, like lamb ... and I love it with salmon!

How sweet, Lindalou, thank you. Yes, you probably could have made it ... I trust you are not far away :) Perhaps we'll meet someday buying tenderloin at Papa Joe's or Costco!

Anonymous said...

Oh Joey, this is the best yet! Your posts are filling my recipe files. This one has every single one of my favorite foods. Too wonderful for words to express! Thanks. :-)

Naturegirl said...

Joey these recipes are soul food!
Love the ingredients in the beef.
Blue cheese w/ grn beans..mmm!
Thank you for your continued encouragement as I walk my healing journey! blessings from NG xo

Roses and Lilacs said...

I just bought some whole grain mustard for a salmon recipe. Those potatoes will be a great way to use up the remainder.

joey said...

Frances, you are a dear and thank you. In between running inside and out of the garden with your trusty camera and posting your great stuff, enjoy :)

Thank you dear Anna ... you are often in my daily prayers on your healing journey, especially now :)

Um, mustard and salmon, a favorite Marnie! (are you sharing your recipe :)

Kathryn/ said...

Last year one of the older farmer's market couples brought Yukon Gold potatoes to the market. I don't think I'd ever had them before, honestly. And they were delicious--I think the best I have ever had!
If I ever plant potatoes, that would be my choice. Thanks for putting them back on my radar!

joey said...

Hello dearest Kathryn ... because of their golden color and creamy potato flavor, Yukon Golds make a wonderful choice for any waxy potato recipe. Enjoy whenever you can find them :)

Helen said...

Wow, the whole meal sounds delicious. By coincidence, yesterday I made marinated steaks on the BBQ with almost your recipe. But the beans and potatoes would have been splendid additions. Thanks for the recipes, and thanks for dropping by Toronto Gardens.

joey said...

Welcome Helen ~ this classic marinade works well with meat, fish and fowl ... can't be that! And the veggies, well put ... splendid!

Anonymous said...

That is the prettiest picture. It truly is the plain sense of things.

Nutty Gnome said...

A slightly belated Happy Birthday Joey, hope you had a lovely day! Now will you please stop making me so hungry in the middle of the morning when several hours loom before lunchtime?!!!

Amy said...

What a great blog. The recipes sound delish! thanks

joey said...

Thanks dear Anna ... it's fun creating :)

Hi Nutty and thank you. Indeed my birthday was 'as good as it gets'! We are enjoying beautiful November weather ... how about you?

Delighted to welcome you, Amy ... thank you and hope you return!

Marysol said...

Just beautiful.

Makes me wonder if Mother Nature gets her inspiration from you.

Hey Joey, the recipes sound good too. I'm leaning toward the Green Beans with Roquefort, to go with my roasted chicken tonight.

Unknown said...

Oh my gosh... TWO side dishes that turn traditional favorites on their heads with delicious new flavors? What a great post! I seriously can't wait to try both the potatoes and the green beans. :)

By the way, I notice that you occasionally refer to your "clippings"... any secrets on how you organize those that you want to share? I have a box of torn-out pages, and would LOVE to figure out a better way.

joey said...

Aw, how sweet, dear Marysol! Blessed to know you, enjoy the beans :)

Oh good, Kim, hope you enjoy them! Wish I could help you with the clippings issue (one reason I started this blog was to help organize seasonal recipes). After eons of cooking, I have yet to find a good system (here there & everywhere I've stashed notebooks of pasted ones, hords of recipe holders, and folders organized by seasons, specific holidays, desserts, brunches, seafood, etc. My library cupboards are filled with decades of old magazines that I still reference. And can we talk about my cookbooks (books) ... each room in my home (and cottage) has bookshelves, starting with an old stuffed antique bookcase in the kitchen (plus numerous built-in shelves) ... I could go on and on but I'm boring myself :)