The Grocery Store

      The grocery store. A chore, an event, an expense, an adventure - or - all of the above! I go to two a week minimum - the natural foods store and the regular grocery store. I never WANT to go, I resist at times, but once I get there I wonder what the problem was. This is where I get my inspiration, good deals, and even some actual recipes.  I also connect with people most of whom do not look overjoyed to be grocery shopping. 
     The natural foods store, though admittedly much more costly, offers organic produce and natural meats and poultry.  The dairy items are varied and include soy products, farm fresh organic eggs (very important), and a variety of natural cheeses.  Their produce department has a very helpful staff who assist me in hunting for those hard to find items that are usually right in front of my nose!  In the meat department, I find fresh cut meats, beautiful fresh fish and other assorted goodies from their rotisserie.
      In addition to those two neighborhood markets, I venture into the big warehouse wholesale store to buy staple items such as bottled water, Perrier, paper products and when they have it, Coho Salmon (frozen) and large shrimps.  A fourth market is Trader Joe's which is almost 2 hours away so I save up my list.  I get lots of TJ's staples and get great deals on things like cat tuna (for the cat, silly!), pasta, marinara, olive oil, cheeses & olives, nuts and raisins and the list goes on and on ad infinitum...
     As I shop, I cannot help but see what's in other people's carts and there are times that I just cannot resist asking them how they are going to prepare such and such an item.  Here is a great recipe that I got from a lovely lady, years ago, in line at the market.  Bon Appetit!

BRISKET FROM THE LADY IN HUGHES MARKET

Cook brisket in a 350 degree oven for about 3 hours in a big roasting pan with a lid with either beer, red wine or beef stock (four cups)  Add:  4 whole garlic cloves, 8 whole peppercorns, one whole carrot and one celery stalk. 

After 3 hours, remove from liquid, cool a bit and then chill both liquid and meat, separately, overnight.  Be sure both are well wrapped.  Next day, cut all fat off the meat and slice in 1/4" slices.  ALWAYS slice brisket against the grain.  This is essential if you want tender meat!  Skim fat off the liquid.

Put meat and liquid into your roasting pan and add either 2 cans of Dawn Fresh Mushroom Steak Sauce (2- 6oz. cans - sold in grocery stores, WalMart, or online) or if you like, one can of Cream of Mushroom Soup.  Bake at 350 for one hour.  Serve with Vichy Carrots and noodles.

ENJOY!

VICHY CARROTS

5-6 Tb Butter
1 Pkg of Baby Carrots
2 Tb chopped fresh parsley
Salt and Pepper
*1/2 to 1 can Sprite (small size)

Melt butter over medium heat then add parsley for about one minute.  Add carrots and stir so they are coated with the butter and parsley.  Season with salt and pepper then add 1/2 can soda.  Bring to a low boil then reduce heat and simmer until the soda cooks down and carrots are tender, about 10-15 minutes. Add more soda only if soda evaporates before carrots are done.  You don't want too much liquid.

*Instead of Sprite add 6 oz soda water or Vichy water with 2 Tb sugar. In France these carrots were originally cooked in the water of Vichy which was said to be very pure.  I think the carrots taste great cooked with Sprite.

ENJOY!