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Top Ten in ’10: Table Talk’s Popular Posts

I know there have been a lot of year end recaps and New Year’s favorites out there in blog land over the last few weeks. You are probably about sick of them, as I sneak this one in before it’s too late…

But it would be hard for me to move forward into our brand new year without a little refelction and a look at a few of your Table Talk favorites (or at least these are the ones you said were your favorites).

I’m looking forward to a brand new year of blogging  with all of you around what brings us together at our  tables, and what connects on our blogs as friends.

Cheers everyone~ Wishing you an amazing 2011!


Roasted Beet, Fennel, and Caramelized Pecan Salad

Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc

Asparagus, Shiitake Mushroom, and Sun Dried Tomato Tart with Fresh Herbs

Ramps: A Little History & a Pesto Recipe with Goat Cheese

Shaved Asparagus and Edamame Salad with Truffle Oil Vinaigrette

Chilled Artichoke Soup

Artisan Burger Tasting Dinner Party

Slow Roasted Fennel Porchetta


Beef Jerky Recipe

When it comes to cooking, my husband Jeff doesn’t….

He is happy to take what I have marinated  out to the grill with an ice cold beer, and will return with expertly grilled steak, fish, veggies, or whatever else you put on a platter for him. He is a grill master, and an excellent cocktail maker.

But when it comes to anything else that involves sauteeing, mixing, or reading a recipe, it just doesn’t happen.

Except …
when it comes to making homemade beef jerky and blueberry pancakes.

Our friend Gary made this beef jerky and brought it along on a weekend getaway many years ago. From that first bite we were all addicted, and Jeff decided that this was something he wanted to make as his annual contribution to the spreading of holiday cheer.

So, while my daughters and I bake cookies, Jeff breaks out his hand written beef jerky recipe, which as you can see, has seen its better days. It’s spattered with liquid smoke, and the ink has now blurred.

But each  year this familiar paper  finds its way out of the holiday recipe binder and  Jeff takes over the kitchen to  prepare what people have come to love as his famous beef jerky. –It is a little bit famous (at least it is to our friends and famiy).

The process begins one day ahead, by preparing the marinade, and slicing the flank steak into 1/4-inch-thick slices. The flank steak is marinated overnight, before baking in a 170 degree oven 4-6 hours.

Jeff lines the bottom rack of the oven with foil to catch the drips and avoid making a huge mess.

To check the jerky’s doneness, Jeff says to give it a taste as you get closer to  the finish time. You want it to be somewhat dry, but it should still have a nice degree of chewiness as well. If you have a convection setting on your oven, use it to reduce the bake time to 3 1/2 hours. You may also prepare the jerky in a dehydrator if you have one of those machines.

I have to say, this stuff is completely addicting, and disappears quickly! Enjoy~

Beef Jerky

1 teaspoon season salt

1 tablespoon liquid smoke

1/4 cup worcestershire sauce

1/4 cup soy sauce

5-7 cloves garlic, minced

1 small yellow onion, minced

1/2 teaspoon chili powder

Hot sauce to taste (I used 5-7 tablespoons)

1 1/2 pounds flank steak

Combine all marinade ingredients together in a large bowl. Set aside.

Trim fat from flank steak. Partially freeze flank steak before slicing with the grain into 1/4-inch thick slices.

Place sliced flank steak in marinade and mix thoroughly until steak is well coated. Marinate overnight.

Set oven temperature to lowest setting. If you have a convection oven, set to convection warm. Cover middle rack of oven with aluminum foil (to catch drips).

Lay marinated flank steak slices in a single layer directly on the top of the rack in oven. Leave oven door cracked. Bake 4-6 hours or until the jerky is dry but slightly chewy. (taste as you go!)


Listen for me on Martha Stewart’s Everyday Food

mslrlogoHey everyone!

I’m excited to tell you I will be a guest this Friday, June 26th on Martha Stewart’s Everyday Food show. The show airs  on Sirius radio 11:00am-1:00pm Eastern.

I will be speaking with Besty Karetnick between 12:00-1:00pm & will talk about supper clubs: why they’re awesome and how you can start one in your town.

For more details about the show click here

Not sure what a supper club is? Here’s a recent article written about my forthcoming book: Friends at the Table: The Ultimate Supper Club Cookbook.

The show airs live, with  call- ins…so if you have Sirius/XM radio please listen in and give me a call; I would love to hear from you!

I will also be answering any questions/comments you may have about your supper club or starting one after the interview here on my blog, or on Twitter. Send me your tweets!

Hope to hear from you!