This fabulous recipe was linked to in our Marisolio December newsletter, but it is just too good not to repeat it. This recipe will put a smile on your face, and make your house smell divine. It is the perfect thing to eat on these cold frosty nights, and having dinner all made when you get home at the end of the day is a bonus not to be passed up.
Great Aunt Mary’s Pot Roast
- 4 lbs. boneless pot roast
- 4 Tablespoons Wild Mushroom and Sage Olive Oil
- 1/4 cup flour
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 3 carrots, peeled, sliced lengthwise and cut into 2-inch chunks
- 3 potatoes, peeled and quartered
- 2 onions, sliced thinly
- 1 stalk of celery, chopped in 1/4 inch chunks
- 2 cans mushrooms, drained
- 3 Tablespoons flour
- 1/4 cup water
- Trim excess fat from the roast. Combine the flour, salt and pepper and dredge the meat with the flour mixture.
- Sear the coated meat in 4 Tablespoons Wild Mushroom and Sage Olive Oil until brown on all sides.
- Place carrots, potatoes, onions and celery in a slow cooker and then place the meat on top. Spread the mushrooms over the top of the meat.
- With lid on the slow cooker, cook on low setting for 10 – 12 hours.
- Make a paste with the flour and water and slowly blend into the juices in the slow cooker to thicken gravy.
Have you ever attended one of our cooking classes here at Marisolio? If you have, you know how much fun they are and how much information they contain. The past year’s line up of classes included some ethnic themed classes such as Thai, Vietnamese, Greek, and Indian. We also did a class on cooking with Lavender and a time saving cooking class called Skillet Sensations.
We would love to have your feedback on what themes for cooking classes you might find interesting. The fine minds of our cooking class instructors have been hard at work to come up with the 2014 schedule, but we sure would like to know your thoughts. Comment to this blog post or to our Facebook feed, and let us know what you think would be a hit!
Have I ever got some great ideas for you today! Many of you have purchased, and love, our Vermont Maple Balsamic Condimento. When one thinks of a balsamic, maple flavored may not be the first thing that comes to mind, but this product is one of our best sellers for a good reason–It tastes great on many things! Made with real maple syrup and at only 50 calories a tablespoon, it is a flavor enhancer that will add lots of good taste to many types of dishes.
One of my favorite easy dinners is to pan sear a few boneless pork chops, simply seasoned with salt and pepper. A Marisolio extra virgin olive oil definitely comes into play during that searing process, and any number of our oils would work beautifully. Just as I am finishing the cooking process, I add a tablespoon or so of our Vermont Maple Syrup to the pan, drizzling it liberally over each pork chop. Let the balsamic cook down slightly, remove the chops to a serving platter and serve. You can certainly offer more Vermont Maple Balsamic at the table for additional flavor.
Everyone has a favorite sweet potato casserole they enjoy making during the holidays. For an additional kick of flavor, I suggest adding a tablespoon or more of our Vermont Maple Balsamic to your sweet potato mixture before baking. You will love the subtle sweet flavor of the maple.
Is your family more into the casual side dish of sweet potato fries? Try dipping your fries into a little cup of Vermont Maple Balsamic. Fries never tasted so good, and you will never miss the catchup!
Call me crazy, but I have tried this and can tell you it’s true: a drizzle of Vermont Maple Balsamic over your pancakes is a real treat. Comparing the calorie count to regular maple syrup, it is a calorie watchers dream condiment!
The little town of Murphys, CA invites you to its annual Open House this Friday, December 6. Main Street (pictured above after a winter storm a year or so ago) will shut down for a parade, complete with antique cars, floats, and maybe a surprise visit from a stout fellow in a red suit. The event is loads of fun for the whole family.
Open House hours are 5:00-8:00, and most of the shops in town will be open late for your shopping convenience. Do stop by Marisolio and have some of our Chipotle or Persian Lime flavored popcorn. Our staff will be happy to help you select some gifts for your loved ones, sure to be a big hit for the holidays!
All of us at Marisolio wish you and your families the Happiest of Thanksgivings. At this reflective time of year, it is a good opportunity for us to say “Thank You” to all our customers, for your patronage, your loyalty, your suggestions, and your friendship. We appreciate you and are grateful everyday for your business.
With the holidays on the horizon, we would like to remind you of our FAB Shipping promotion. When you purchase six of our small 200 ml bottles, or four of our medium 375 ml bottles, we can use special foam inserts that fit perfectly into a Medium Flat Rate Priority mailing box. If you purchase in those amounts, we will ship it to your domestic destination free of charge. This free shipping offer is a great savings to you, and will ensure that you get your holiday gifts in plenty of time.
People think it is such a treat to receive Marisolio oils and balsamics as gifts. You could be the source of much delight when you choose to present your friends and family with our products. So, when you make your gift giving lists, think of Marisolio, our wonderful oils and balsamics, and how you can save on shipping!
Oh boy, do we have some specials to entice you to do some early Holiday shopping at Marisolio! We are planning a door buster of a sale for Friday, November 29th, beginning at 10:00 AM when the shop opens. Start making your shopping lists friends, because you won’t want to miss out on these prices.
From 10:00 AM until noon, all items in the shop will be 15% off! This is an unprecedented offer from us, so we hope you will come early and save big. If you can’t make it before noon, do not despair, we will offer a 10% discount on all items for the remainder of the day.
We plan to have the shop open an additional hour that day as well, closing our doors at 6:00 PM rather than 5:00. Hope to see you then!
If you are searching for the perfect hostess or holiday gift, but can’t decide on which of our products to buy, our six bottle mini sample gift pack may be what you are looking for. Each season we put together three pairings of oils and balsamic condimentos to put in our special gift packs, so you can go ahead and repeat yourself and keep on giving these sample packs over time and not repeat yourself.
Our current offering of six products is:
Cinnamon Pear Balsamic/Whole Fruit Lemon EVOO
Sherry Reserva Vinegar/Wild Mushroom Sage EVOO
Red Apple Balsamic/Manzanillo EVOO
The bottles are set in a foam insert and then surrounded with sturdy cardboard and are mailing ready for you. If desired, you could even dismantle the bottles and distribute them individually as little token gifts or stocking stuffers. At $25 per six bottle sample pack, this is a great gift idea.
Long after most other fruits have been in season, the persimmon appears in all it’s orange glory to sweeten things up for us in November and December. In nearly all cases, the persimmon must be eaten when it is completely ripe, otherwise it will be bitter to the taste. A perfect persimmon is almost mushy when it is just right to eat, and at that time, its sweetness will be a delight.
Marisolio is pleased to offer persimmon pulp from Fuyu persimmons grown on our owner’s Rancho Marisol. I have been making Persimmon Bread for many years, and this pulp is just the thing you need in order to make the recipe. It is delicious and I do hope you will give it a try. The containers of frozen pulp we have for sale at $3.50 will give you plenty of pulp for two or three recipes of Persimmon Bread.
Grease and flour one large loaf pan. Preheat oven to 350.
Mix together 1 1/2 cups sugar and 1/2 cup oil. Add 2 eggs and 1 cup persimmon pulp. In a separate bowl, mix 1 3/4 cup flour, 1 tsp baking soda, 1 tsp cinnamon, 1/4 tsp baking powder, 1 tsp salt, and 1/2 tsp each cloves, allspice and nutmeg. Mix dry ingredients and to sugar/persimmon mixture alternately with 1/3 cup water.
Pour into greased loaf pan and bake for one hour or more until done.
This time of year, there is such an awesome choice of apples in the market place. I have been enjoying Honey Sweets, Fujis, Galas and Jonathans, and a sliced apple is my grand daughter’s favorite snack. I can also say with certainty that there will be an apple pie on my Thanksgiving table. Pumpkin is great, but for me, I will take apple every time.
Some interesting facts about apples:
Most of the world’s apples are grown in China, with the US coming in a distant second
60% of the apples grown in the US come from Washington State
Russia imports more apples than any other nation
The apple is a member of the rose family
Granny Smiths and Fujis can be stored longer than other apple varieties
And my favorite factoid regarding apples: Fruit flies fed apple extract live 10% longer than fruit flies not fed apple extract. How about them apples? (Sorry, I couldn’t resist).
There is some truth to the adage “An apple a day keeps the doctor away”. Studies have shown that consuming apples regularly provides anti-cancer benefits. It is thought that eating apples can reduce your chances of contracting colon, prostate and lung cancer.