The notion of mothers and daughters cooking together and sharing their favorite recipes with friends and family is a familiar scenario. There is even a precedent for jointly written cookbooks, starting with the iconic "Joy of Cooking" by Irma S. Rombauer and her daughter, Marion Rombauer Becker. But a new collaboration — "A Well-Seasoned Kitchen" by mother-daughter duo Sally Clayton and Lee Clayton Roper — has a unique back-story.
Sally Clayton was a well-regarded Denver hostess and cook. When she began to show signs of early-stage memory loss, Lee Clayton Roper decided to engage her mother in the kitchen, evoking family memories and collecting cherished recipes. The time they spent together led to the creation of "A Well-Seasoned Kitchen." More than just recipes, the book was meant to be a memoir and an attempt to capture Sally’s recipes before they would be gone forever. Unfortunately, Sally died before the cookbook was finished, but Lee completed it in her honor.
Containing more than 175 recipes for effortless entertaining, "A Well-Seasoned Kitchen" also features a multitude of useful tips, make-ahead instructions, menus and lavish color photos. The cookbook is available through online booksellers, and a portion of all proceeds is donated to the Alzheimer’s Association Colorado Chapter.
The three recipes below from "A Well-Seasoned Kitchen" make for a splendid Valentine’s Day dinner, accompanied by a salad and a robust red wine.
PORK TENDERLOIN WITH PORT, BALSAMIC & CRANBERRY SAUCE
Low in fat and simple to cook, pork tenderloin lends itself to many different treatments, including this innovative selection.
½ cup sweetened dried cranberries
2 pork tenderloins (about 1¼ lbs. total)
1 teaspoon canola oil
Salt and pepper
1 shallot, minced
½ cup port
¼ cup balsamic vinegar
1 cup chicken broth
½ teaspoon dried thyme
1 teaspoon cornstarch
In a small saucepan, combine the cranberries with 1 cup of water. Bring to a boil, reduce heat, and simmer 3 minutes. Drain, reserving both the fruit and the cooking liquid; set aside. Slice the pork tenderloin into 16 medallions. Heat the oil in a large nonstick skillet, and season the pork with salt and pepper. Cook the medallions until browned on the outside and no longer pink inside — about 3 minutes per side. Transfer to a serving platter and keep warm. Cook shallot in same skillet over medium heat for 30 seconds. Add the port and vinegar and bring to a boil, stirring to scrape up any browned bits from the bottom of the skillet. Boil until reduced by one-half. Add chicken broth, thyme and reserved cranberry cooking liquid. Boil until reduced by one-half—5 to 7 minutes. In a small bowl, dissolve the cornstarch in 1 tablespoon of water. Whisk into the sauce and cook until thickened and glossy. Stir in reserved cranberries and season to taste. Spoon sauce over medallions on a serving platter. Serves 4.
BOBBY LEWIS’ WILD RICE
Roper credits her friend Bobby Lewis with this low-fat side dish. Wild rice is actually a grass, not a grain, which by law can only be harvested by Indians in northern Minnesota. Hence its hefty price tag. When I tested the recipe, I used ¾ cup (1 package) of wild rice combined with ¼ cup of brown rice. I also toasted the pecan halves for a more intense flavor.
1 cup wild rice
3 (10¾ ounce) cans chicken broth
Grated zest from 1 orange
1 cup pecan halves
1 cup golden raisins
¼ cup chopped fresh mint
4 scallions, thinly sliced
¼ cup olive oil
½ cup fresh orange juice
Salt and pepper to taste
Rinse the rice under running water and in a medium saucepan, combine with the chicken broth. Cover and cook over medium heat for about 45 minutes, or until rice is tender. Drain and place in a large bowl. Add the remaining ingredients and toss gently. Let stand at room temperature for at least 2 hours. Season with salt and pepper to taste. Can be served at room temperature or gently reheated. Serves 8.
ALMOND RASPBERRY VALENTINE COOKIES
A classic Christmas cookie dough has been re-fashioned by Roper into a special Valentine dessert. Although somewhat labor-intensive, it makes a nice departure from traditional chocolate treats.
1 package (14 ounce) blanched slivered (or whole) almonds
3 1/3 cups cake flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1½ cups butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
Good quality raspberry jam
or preserves
Confectioner’s sugar
Finely grind the almonds in a food processor; set aside. Sift together flour, baking powder and cinnamon in a medium mixing bowl; set aside. Cream butter with an electric mixer until soft; gradually add sugar, beating until light and fluffy. Beat in eggs one at a time, then vanilla, beating until well mixed. Stir in ground almonds, then the flour mixture. Mix well. Divide dough into fourths, shaping into round, flat patties. Wrap in plastic wrap and refrigerate until firm – overnight is best. (The longer it chills, the easier the dough is to work with.) Preheat oven to 350 degrees. Lightly grease 2 to 4 cookie sheets (depending on how many you have on hand). Take one portion of the dough out of the refrigerator and roll between 2 pieces of waxed paper to 1/4 to 1/8 thickness. Cut with a 2-inch heart-shaped cookie cutter and place half on one of the prepared cookie sheets. Cut out centers of remaining cookies with a small (1/2 to 1/4-inch) heart or circle shaped cookie cutter; place cookies on prepared cookie sheet. Re-roll leftover dough and continue cutting out cookies until all the dough is used. Bake cookies for 10 to 12 minutes or until lightly browned. Remove to wire rack to cool. Repeat procedure with remaining portions of dough that have been in the refrigerator. Spread a small amount of raspberry jam (1/2 to 1 teaspoon) on the bottom side of each solid baked cookie. Top with cut-out cookie, bottom side down, and press slightly to adhere. Sift confectioner’s sugar over the top. Makes 3 to 4 dozen. FP
Ginnie Manuel is a Midlothian-based freelance writer and cookbook author.