Author Archives: Patti

CHOCOLATE MOUSSE CAKE  

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DO NOT TRY THIS AT HOME! Just kidding. But in all seriousness, this incredibly delicious dessert is a pain in the patootie to make. It all started with me asking Mr. C. what he would like for his birthday cake, pie, whatever? He immediately responded that something with either chocolate mousse or ganache would be terrific. OK then, why not both mousse and ganache? Why not indeed! Well, I’ll tell you why not! Because what I found was this wonderful cake recipe on the sugarandsparrow.com site. And because I’m not as talented as Whitney, this cake’s creator, I was totally out of my element. But I persevered and with the help of my guardian angel and the use of words not fit to repeat in polite company, I was able to pull it off. But only by the skin of my teeth!

So, although at some point in the future I will undoubtedly make this cake again, probably for Mr. C., I will not be as intimidated as I was the first time around.  

So, if you too are of the adventuresome ilk, I suggest you make this cake. It is truly one of the best desserts I have ever had the pleasure of eating. And because it is extremely rich (yah think!), it is perfect for a large group. And a wonderful way to show someone how much you love them!

Well, that’s it for today. We spent the last 5 days with good friends at a local RV campground for a “beginning of season RV shake down”. I haven’t laughed so hard in months. We had just the best time. And it made me realize even more than usual the importance of having close friends and spending quality time with them. Especially now when our country is in such a precarious position. I still can’t believe what is happening to our democracy. How just a few greedy people have placed so many in jeopardy. So, surrounding myself with people who display empathy, kindness, respect for others, and a kindship based on love rather than hate, keeps me from falling into a state of despair.

May you too have people who uplift and ground you. These are rough times. We need each other.

And as always, peace and love to all.

For the Chocolate Cake:

1 c. unbleached all-purpose flour, fluffed

¾ c. granulated sugar

⅓ c. good unsweetened cocoa powder

1 tsp. baking soda

½ tsp. baking powder

¼ tsp. kosher salt

¼ tsp. espresso powder

¼ c. vegetable oil

1 lg. egg, room temp.

1 tsp. pure vanilla extract

½ c. full-fat buttermilk, room temp.

½ c. hot water

Prepare a 9-inch springform pan by spraying the sides (the collar) with cooking spray and fitting the bottom with a parchment paper circle. Line the bottom of the pan with aluminum foil to ensure there is no leakage of cake batter.

Whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder together in a large mixing bowl.  Add the vegetable oil, egg, vanilla, and buttermilk and whisk until combined. Add the hot water in a slow stream, then whisk until smooth. The batter will be very thin.

Pour into your prepared springform pan.

Bake in a pre-heated 350-degree oven for 30-33 minutes or until a toothpick inserted into the middle comes out clean.

Remove from oven and cool completely before proceeding.

For the Chocolate Mousse:

2 c. semi-sweet chocolate chips

2⅓ c. heavy whipping cream, divided

2 T. powdered sugar

2 tsp. pure vanilla extract

1 tsp. espresso powder

Place the semi-sweet chocolate chips into a large glass or metal bowl and set aside.

Place 1 cup of heavy whipping cream into a small saucepan set over medium-low heat. Whisk frequently until the cream begins to simmer around the edges, then pour it over the chocolate chips and whisk until it becomes a smooth ganache.

Set aside until the ganache cools to room temperature, for about 25 minutes. Wait until it is room temperature to move on to the next step.

In the bowl of your stand mixer fitted with the whisk attachment, add the remaining 1⅓ c. of heavy whipping cream, powdered sugar, vanilla, and espresso powder. Mix at low speed until the ingredients are combined, then turn the mixer to high and beat until stiff peaks form, about 4 minutes.

Add the whipped cream mixture to the cooled ganache and fold gently with a rubber spatula until there are no streaks.

For the first assembly:   

Remove the collar from the springform pan. Using a serrated knife, level the top of the cake to create an even layer. Gently peel off the parchment paper on the bottom of the cake layer. Then clip the collar back on. The next step is very important.

Take a piece of parchment paper and cut it into the height and circumference of your springform pan. In fact, what you are making is a liner for your pan that will keep the cake and mousse from touching the side of the pan. And using scotch tape is just fine to hold the liner together. Who will know? This liner will help keep the mousse in place as it sets. Place the cake back in the pan. Add the chocolate mousse on top of the cake layer and smooth it down with an offset spatula until it reaches the edges of the liner and has an even surface. Refrigerate for 6 hours, or overnight.

For the Chocolate Ganache and garnish:

½ c. semi-sweet chocolate chips

½ c. heavy whipping cream

½ c. fresh raspberries

¼ c. roughly chopped chocolate covered espresso beans

When the chocolate mousse cake is set, place the semi-sweet chocolate chips into a medium glass or metal bowl and set aside.

Pour the heavy whipping cream into a small saucepan set over medium heat. Bring it to a simmer, whisking frequently, then pour it over the bowl of chocolate and whisk until uniform and smooth. Allow the chocolate ganache to cool to room temperature, for about 20 minutes.

During those 20 minutes, unclip the springform pan collar and remove it. Then, unwrap the parchment paper liner from the sides of the mousse cake. Move the mousse topped cake to a cake plate.

Pour the cooled chocolate ganache over the top of the cold chocolate mousse cake and spread it with an offset spatula until it runs over the edges.

Garnish with fresh raspberries and chopped chocolate covered espresso beans. Serve immediately or refrigerate until ready to serve.

CHILI WITH SAVORY HOMEMADE CHILI POWDER

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We love chili. Who doesn’t! But like every other dish I make, I like to change things up a bit. And having recently purchased a small bag (thank God) of Eye of the Goat heirloom dried beans, I decided to go all out and not only use my newly purchased expensive beans but also try a new chili recipe. So, I went to one of my favorite cooking sites (spendwithpennies.com) and found Holly’s recipe for The Best Chili.

I of course messed with the recipe a bit including the use of dried jalapeño powder* (which BTW I have become an ardent fan) rather than a fresh jalapeño. (I hardly ever have a fresh jalapeño on hand.) And as with many recipes that call for canned beans, I prefer to start with dried beans and go from there.

Well, if these dried beans were meant to soften at some point, they never did for me. And I cooked the soaked beans for at least 3 hours!

And of course, this was one of those nights when Mr. C. had a rehearsal and had to be out of the house by 6:00 pm. So, the chili was absolutely divine, except for the beans. Not only were they still, after hours of burbling on the stove, slightly crunchy, there was no flavor at all. So, I’d lay money on the fact that you could guess what happened to the rest of the bag. If not, let me tell you that those recalcitrant beans are now residing in our yard waste barrel. And a jolly good place for them too! Bad beans!

Anyway, while I was reading the chili recipe preface, I clicked on Holly’s recipe for homemade chili powder. So, while I was at it, I made that recipe (with a couple of modifications) too. And I WILL NEVER BUY CHILI POWDER AGAIN. After making the chili powder I did a taste test. Wet spoon, stick it in homemade chili powder, taste. Yummy savory flavor.  Wash spoon, stick in purchased chili powder, taste, and yikes! Water, give me water! Very bitter and hardly any flavor!

So, my dear chili loving friends, I suggest you too make your own chili powder. And if you want to change up your chili a bit, give this recipe a try. Just don’t go crazy and use unfamiliar dried beans. Or if you do, cook them separately, hours in advance. And always, absolutely always have a can or two of beans on hand for emergencies.

And please let me remind you that dried beans do not have the shelf life of a Twinkie! Dried beans will generally stay at best quality for about 2 to 3 years at normal room temperature. They will remain safe to cook after that but may take longer to cook and have less flavor. (If they ever get soft at all!)

Frankly, I think the darling little bag of heirloom beans I bought at a boutique specialty food store somewhere along the way on one of our trailer adventures must actually have been on the shelf longer than I have been retired. Which is a couple of decades now. There was no “best used by” date on the packaging, because after my undercooked dried bean disaster, I looked very carefully at the packaging.

Well, life sometimes offers surprises. But as cooks, we keep trying new ingredients, new recipes, and new ways of making food delicious and nutritious. Blessing on all of you who cook from scratch. Keep up the good work. (Just don’t trust dried beans any more than you would a certain unelected billionaire who is wreaking havoc on America.)

And as always, especially in these tumultuous times, stay strong and committed to empathy, diversity, and justice. Peace and love to all.   

1 c. dried beans of choice or 1-2 cans of chili, kidney, black beans, etc., rinsed

1 T. extra virgin olive oil

1 lb. lean ground beef

½ onion, diced

1 c. diced celery

1 green bell pepper, seeded and diced

2 cloves garlic, minced

5 T. Savory Homemade Chili Powder (more or less) (see recipe below) (or store bought if you must)

½ tsp. ground cumin

½ tsp. seasoned salt

freshly ground black pepper

tiny pinch powdered jalapeño*

1 bay leaf

1 (28 oz.) can diced, crushed, or whole tomatoes with juice (preferably Italian)

½ (28 oz.) can water

1 T. tomato paste

2 T. beef base (I use Better Than Bouillon Beef Base)

1 can beer (I used an IPA because that’s what we had on hand)

2 tsp. brown sugar 

Either soak the beans overnight in your refrigerator or place in a small saucepan, cover with water by 2 inches, bring to a boil, remove from heat, and let sit covered for about 2 hours.

Heat the olive oil in a large, covered Dutch oven or heavy pan. Brown the ground beef, then stir in the onion, celery, and green bell pepper. Cook until the onion starts to soften. Add the garlic and cook for 1 minute.

Add the chili powder, cumin, seasoned salt, black pepper, powdered jalapeño, and bay leaf and cook for another minute or so.

Add the canned tomatoes, tomato paste, water, beef base, beer, brown sugar, and drained and rinsed beans.

Bring to a boil, then reduce heat and simmer, covered, for 60-90 minutes or until the beans are tender. Then remove the lid and let the chili simmer until it has reached desired thickness. Taste and adjust seasoning.

Offer grated sharp cheddar cheese, chopped green onions, and sour cream at table.

*Jalapeño powder is the result of drying and grinding fresh jalapeño peppers into a fine consistency like other seasonings. The taste of jalapeño powder is naturally very similar to that of the whole jalapeño, but the fact that it has been dehydrated and ground leads to its flavor being much more concentrated. So, you need only a small amount of powder to achieve the same amount of heat and intensity of a fresh pepper.

Jalapeño powder and Savory Homemade Chili Powder

SAVORY HOMEMADE CHILI POWDER

¼ tsp. cayenne pepper, more or less

1 tsp. freshly ground black pepper

2 tsp. seasoned salt

2 tsp. smoked paprika 

4 tsp. dried oregano leaves (preferably Mexican oregano), broken down a bit

4 tsp. ground cumin

2 T. granulated garlic

2 T. granulated onion

½ c. sweet paprika

Combine all ingredients together in an airtight container.

Teaspoon for teaspoon, use in any of your favorite recipes calling for chili powder.

SAVORY HOMEMADE CHILI POWDER  

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Maybe it’s just my aging taste buds but purchased chili powder just tastes bitter to me these days. No real savory warm flavor, just a bitter aftertaste. I don’t know why this is, but I don’t like it!

So, I went online and found a recipe for homemade chili powder on the spendwithpennies.com site. (One of my favorites cooking sites BTW.) Of course I had to mess with Holly’s recipe a bit, but then I don’t just pick on her, I mess with almost every recipe I come across. (It’s one of my least redeeming qualities, if truth be told.) Anyway, I made this mixture and am using it in a new chili recipe that is, as I write, happily burbling away in my favorite Le Creuset Dutch oven. And the 2 or 3 (probably more like 20) taste tests so far that I have made of the chili liquid, assure me that the use of this homemade chili powder is a winner. So, if you like to make your own seasoning mixes, let me recommend this recipe for your culinary enjoyment. And if the chili turns out to be as yummy as I think it will prove, I will post the recipe in the near future.

Now, if you don’t live in upper western Washington, then you may want to stop reading any further because I am changing the subject of this post from spice seasoning to classical music. So, I will not be offended in the least if you go away and do something else. But if you are an avid music lover, please read on.

Yesterday afternoon, Mr. C. and I had the distinct pleasure of attending a truly amazing orchestral performance. Admittedly, Andy and I love classical music. The first classical concert I remember attending was when I was around 3 or 4 years old. Virgil Fox on the organ. Dad, mom, and me sitting right up front at a church somewhere in Seattle. (I was small enough to remember admiring the top of my new shoes because my legs were straight out in front of me on the church pew.) A very wonderful memory. So, for me, classical music was just part of my early life because both of my parents were accomplished musicians on both the piano and organ. And our radio was always tuned to a classical music station. That is, when we weren’t huddled around the radio listening to Fibber McGee and Molly, Amos ‘n’ Andy, The Great Gildersleeve, and my favorite The Shadow.

Andy’s parents weren’t musicians but loved listening to classical music. So, before he and his siblings even realized what they were hearing, classical music was making a lasting impression. And because of their love of music, Andy’s folks provided piano lessons for all three of their children. So, you can understand why we both have classical music firmly embedded in our hearts and souls.

For years, when we lived in Bellevue, we had season tickets to the Seattle Symphony. But living on Camano Island, coupled with getting older, has made it more difficult to drive to Seattle on a regular basis.

So, when we were attending a recent and fabulous Mardi gras party at the home of our good friends Kate and Barry on Whidbey Island, we met and talked with Charlie, a violist in Whidbey’s Saratoga Orchestra. He mentioned their upcoming performance, and we decided to attend the Sunday performance at Oak Harbor High School. $25 (senior discount) each.

And I must say, we were blown away by the musical selections, the fine directing, and the excellence of the players. We kind of looked at each other after the first piece with astonishment on both of our faces because of the quality of the musicianship. What? Why hadn’t we heard about this amazing group (Whidbey’s Saratoga Orchestra) until recently? Why weren’t there more people attending this spectacular performance? And other unmentionable exclamations that shouldn’t be aired in public!

So, right there and then I decided I would become this amazing group’s newest and most passionate solicitor for attendees at future concerts. Thus, this post!

So, if you love classical music, especially if you live in the area, you simply must do yourself the favor of attending an upcoming concert. You will surely be as amazed and pleased as we were.

And if you know nothing about classical music, then it is time you learned how classical music can enrich your life. For a great article on the subject go to –   www.classicfm.com/discover-music/benefits-listening-to-classical-music/

And please feel free to share this post with any of your friends and family that live in the upper western part of the Great State of Washington. Spread the word. This group is truly worth your time and the time of any music loving patron of the arts.

And as always, peace and love to all.          

¼ tsp. cayenne pepper, more or less

1 tsp. freshly ground black pepper

2 tsp. seasoned salt

2 tsp. smoked paprika 

4 tsp. dried oregano leaves (preferably Mexican oregano), smashed up a bit

4 tsp. ground cumin

2 T. granulated garlic

2 T. granulated onion

½ c. sweet paprika

Combine all ingredients together in an airtight container.

Teaspoon for teaspoon, use in any of your favorite recipes calling for chili powder.

HOT AND SOUR SOUP WITH PAN-FRIED TOFU

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(See picture under Hot and Sour Soup)

It all started with Pan-Fried Tofu. (See recipe and picture below.) And let me just state right from the beginning, I absolutely love tofu. And lest you know nothing of this ancient Asian unfermented soy product, allow me to set you wise!   

In general, tofu provides a substantial serving of protein with fewer calories than red meat sources. Unlike meat-based protein sources, tofu is cholesterol-free, low in saturated fat, and contains all the essential amino acids a body requires. Not only rich in protein, but tofu also contains calcium, manganese, copper, and selenium, though the precise amount of nutrients, vitamins, and minerals found in a given amount of tofu will vary by the brand and firmness you select. Tofu is also relatively low in calories compared to other protein sources. And while it’s higher in fat than some other foods, most of that fat is the heart-healthy polyunsaturated type.

According to the historytimelines.co web site, “Tofu is believed to have originated in China around 2000 BCE. Legend has it that tofu was discovered by a Chinese cook who accidentally curdled soy milk when adding nigari seaweed. This resulted in the creation of tofu, which quickly became a popular protein source in Chinese cuisine.

Tofu made its way to Japan in the 8th century, where it became a staple in Japanese cuisine. Buddhist monks played a significant role in popularizing tofu in Japan, as it was a valuable source of protein in their vegetarian diets. Tofu gained popularity in the Western world during the health food movement of the 1960s. As people became more health-conscious and interested in plant-based diets, tofu became a popular meat substitute. Today, tofu is widely available in supermarkets and is enjoyed by people all over the world.”

All of this just to introduce you to one of my favorite ways to enjoy tofu. And although I already have a recipe for Hot and Sour Soup on this site, I decided to modify my original recipe to include my new recipe for Pan-Fried Tofu. So, take your pick. Recipe 1 from January 28, 2013, or this one. Both are delicious. Especially if you like hot and sour soup. Duh! Which, as it happens, is one of my favorite Asian inspired soups.

So, I’m not going to bore you any more with my deepest and dearest thoughts regarding soup. I’m simply going to leave you to get on with your life.

But before I go, I must once again shout praises to one of my favorite authors – P. G. Wodehouse. He unfortunately can no longer hear me, or anyone else for that matter, but the shouts must still be sent.  

If it is your misfortune to never have read any of his books, you are in for a treat. One of my favorites, if you need a place to start, is entitled Leave it to Psmith.

If there is anything we need more than a light-hearted read right now, I can’t begin to think what that might be. Because it sure isn’t coming from newspapers or what is being posted on Facebook. (Including what I myself post!) So, take your mind off what is happening to our world right now, and dive into a book. And if you want silly, witty, and light-hearted, Mr. Wodehouse was the maestro. His was a distinctive writing style, that blended sparkling humor with a quintessentially British touch. His characters were so endearing you simply wanted to invite them to dinner.  

So, may each of you be like P.G. Be that person who makes those around you happier by every word you speak or write.

Peace and love to all.

5-6 dried shitake mushrooms

boiling water

½ block firm or extra-firm tofu

4-5 T. Tamari or soy sauce, divided

3 T. + 2 tsp. cornstarch, divided

pinch seasoned salt

freshly ground black pepper

1 T. extra virgin olive oil

5 c. chicken stock

2 T. dry sherry

6 green onions, chopped, divided

1 T. finely minced fresh ginger

1 T. toasted sesame oil, plus more to drizzle on soup just before serving

1 lean boneless pork chop or one boneless skinless chicken breast, cut into very small pieces

4 button mushrooms, cut into small pieces

1 sm. can bamboo shoots, drained and sliced

¼ to ⅓ c. white wine vinegar (start with ¼ cup)

1 egg, lightly beaten

In a small mixing bowl, cover dried shitake mushrooms with boiling water; set aside.

Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside.

After a few minutes, cut drained tofu into ¾-inch cubes. In a small bowl, gently stir tofu and 2 tablespoons of the Tamari together. Set aside.

In another bowl, whisk 2 tablespoons of the cornstarch, seasoned salt, and black pepper together. Add tofu cubes to the bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in a sticky wet mixture.

Heat olive oil in a large non-stick skillet. Add tofu to the pan in a single layer. Cook the first side until browned. Flip each cube with a spatula and pan-fry each side for a few more minutes or until browned all over. Remove pan from heat. Set aside.

Pour chicken stock into a medium sized soup pot. Add sherry, about 3/4th of the chopped green onion, ginger, and toasted sesame oil. Bring to a boil, reduce heat and simmer for 20 minutes.

During the time the broth is simmering, mix the cut-up pork or chicken and 2 teaspoons of cornstarch together. Set aside.

After the broth has simmered for 20 minutes, drain the shitake mushrooms, cut them into small pieces discarding any tough bits and the residual water, and add to the broth. Add the pork or chicken pieces, separating the pieces as you drop them into the soup. (The cornstarch will make the meat pieces stick together, so separating them is essential.)

Add sliced button mushrooms, bamboo shoots, and the remaining 2-3 tablespoons of Tamari or soy sauce. Start with the smaller amount of Tamari. Bring broth back to boil, reduce heat and simmer for an additional 3 minutes or until the meat is cooked.

Add fried tofu, a bit more ground black pepper, and vinegar. (Again, start with smaller amount of vinegar and add to taste.)

Add a small amount of water to the remaining 1 tablespoon corn starch and add to the soup. Simmer for about 2 minutes or until broth is slightly thickened.

Drizzle egg in hot soup but do not stir.

Just before serving, taste and adjust seasoning. Ladle into soup bowls. Garnish with the remaining green onion and a drizzle of sesame oil. Serve immediately.

PAN-FRIED TOFU

½ pkg. firm tofu, cut into ¾ -inch cubes

2 T. Tamari or soy sauce

2 T. cornstarch

pinch seasoned salt

freshly ground black pepper

1 T. extra virgin olive oil, or more if needed

1 green onion, finely chopped, garnish

1 tsp. sesame seeds, garnish

Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside.

After a few minutes, cut drained tofu into ¾-inch cubes.

In a small bowl, gently stir tofu and Tamari together. Set aside.

In another bowl, whisk cornstarch, seasoned salt, and black pepper together. Add tofu cubes to the bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in a sticky wet mixture.

Heat olive oil in a large non-stick skillet. Add tofu to the pan in a single layer. Cook the first side until browned. Flip each cube with a spatula and pan fry each side for a few more minutes or until browned all over. Add any of the remaining Tamari.

Garnish with green onion and sesame seeds. Serve immediately.   

STOVE TOP PORK TENDERLOIN IN A BRANDY PEPPERCORN SAUCE

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OK, this has to be one of the best and easiest pork tenderloin recipes I have ever prepared or eaten. And that is saying something! Because I love pork tenderloin and fix it quite often.

But as some of you already know, not only do I get bored easily, but I’m also getting older every day and quick and easy is becoming the rule rather than the exception. Which means, I am always on the lookout for recipes where there is no chopping required, calls for only one pan, and can be prepared in a short amount of time. Well, boy howdy, I found this recipe on the food.com site (Jan in Lanark) with a tiny bit of modification by (Patti on Camano Island), and it fits every one of my recipe criteria. And delicious, well that doesn’t even begin to describe this succulent pork slathered in sauce.

It all started with Mr. C. who invariably orders Peppercorn New York Steak when we dine at The Keg in Alderwood Mall. I wasn’t in the mood for steak, but we had two beautiful pork tenderloins in our freezer. So, why not peppercorn sauced pork tenderloin. Why not indeed? So, then the hunt for the perfect recipe ensued.

So, if you too love pork tenderloin, want fabulous but not fussy, this is the recipe for you. I served the pork last evening with Italian Marinated Fresh Veggie Salad (recipe on site) which I had thrown together the day before, and a roasted sweet potato.

Speaking of sweet potatoes, generally, red-skinned sweet potatoes, like Garnet varieties, tend to have a richer, more complex flavor compared to lighter colored sweet potatoes. So, for more bang for your buck, look for sweet potatoes with dark skins.

OK, that’s about it for today. I need to get back to the second book (Design for Murder) in a new to me mystery series written by Carolyn G. Hart. The first book in the series (Death on Demand) had been such a romp, that I immediately ordered more.

I am so glad I learned to read. Because books have always been my solace. And now, with what is happening to our country, I need books more than ever. May you too find solace in what brings you the most joy.

Peace and love to all.

1 pork tenderloin, silver skin and fat removed

1½ tsp. coarsely ground black pepper, or more to taste

2 T. unsalted butter

3 T. brandy

½ c. half & half, whole milk, heavy cream (whatever you happen to have on hand)

1 T. Dijon mustard

¼ tsp. kosher salt

1/8 tsp. granulated garlic

pinch dried thyme

pinch dried marjoram*

pinch dried rosemary (if you have fresh rosemary, add just a tiny pinch)

Press pepper all over the pork tenderloin.

Heat butter in a lidded frying pan that just fits the pork and brown over medium heat.

Reduce heat to low or if you are using a propane or natural gas stove, turn off heat before you add the brandy. Pour brandy over the pork. Please note: even if you turn off the natural gas or propane flames before adding the brandy, you might still get flames when you turn the heat back on. Just be prepared. And if it worries you, carefully slip the lid over the frying pan.

Over low heat, stir in the half & half, Dijon mustard, salt, granulated garlic, thyme, marjoram, and rosemary. 

Cover and cook for 5-10 minutes or until the internal temperature of the pork reaches about 142-degrees. Turn off the heat.

Remove pork to a cutting board, tent with aluminum foil, let rest for about 5 minutes, and cut into ½-inch slices. If you are feeling super fancy, you can cut the meat on the diagonal.

Just before serving, add the meat slices back to the sauce and heat just until warm.

Serve topped with more of the sauce.

If you are serving the meat and sauce over mashed potatoes or the like, you might want to double the sauce recipe. Just sayin’!

*I love Marjoram. And use it a lot. But it is not as well-known as oregano.  Marjoram and oregano are both herbs in the mint family that are closely related and often used interchangeably. However, marjoram is milder and sweeter than oregano. So, if you too love oregano, but it is more strongly flavored than you need for the dish you are preparing, give marjoram a try.

EASY OVERNIGHT FOCACCIA WITH ROSEMARY, KALAMATA OLIVES, AND GRANULATED GARLIC

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(Sorry for not having a picture. But if you want to see what focaccia looks like, you can bring up my other focaccia recipes. All focaccias actually look pretty much alike.)  

This must be the easiest homemade bread recipe ever invented. No stand mixer required, no killing your hands by kneading the dough for several minutes, plus no worry whether you added too much or too little flour to the mix. This recipe is practically fool proof. OK, you could mess it up if you left it in the oven too long, or didn’t use instant yeast, or forgot to add the salt. That kind of error. But if you follow the instructions to the letter, you simply can’t go wrong.

And this focaccia is just so amazingly tasty. And chewy. Perfect with Italian food or anytime a nice hunk of bread would be perfect with soup or stew. No butter or dipping sauce required. It is simply perfect as it is.

So, I’m going to make this post short and sweet today. I want you to have time to go into your kitchen, mix these marvelous ingredients together, put the whole mess in your fridge, and walk away until tomorrow.

So, until tomorrow, or whenever I have the strength to post again, may you stay happy, healthy, and well informed. And as a small aside: to any underinformed out there who mainly get their news from FOX, just perhaps it might be time to broaden your horizon. There is a whole lot of tragic “stuff” going on in Washington DC that might even affect you. Especially if you are a veteran, work for any kind of agency that was created for the betterment of all (both state and federal), care about state and national parks, have even the tiniest belief that science is not a hoax, are retired and depending on social security and Medicare or Medicaid to fund your old age, or have even the smallest consideration for those less fortunate than yourself. You need to open your mind to the reality of what is currently happening to our democracy. Read what the historian Heather Cox Richardson has to say. Listen to NPR (National Public Radio). Tune into PBS NewsHour and CNN. And after learning about what is really going on you feel things have gone too far, you might consider sending a message stating your dissatisfaction to your favorite Republican congressman or woman. They need to do the job they were hired to do. That being – to defend the Constitution and try to do the best they can FOR EVERY AMERICAN CITIZEN. THERE JOB IS NOT TO JUST SIT BY AND ALLOW ANY PRESIDENT AND HIS BILLIANAIR BUDDY OR BUDDIES DESTROY OUR BELOVED COUNTRY! And in doing so, destroy all the good we as Americans have done for other nations. Remember, we are just a small part of planet earth. We can’t just think about ourselves. So, please take a stand for democracy and the greater good of all mankind.

Peace and love to all. (Or at least, most of you!)

4½ c. bread flour, fluffed

2¼ tsp. kosher salt

2¼ tsp instant yeast

¾ tsp. granulated garlic

5 tsp. finely minced fresh rosemary

1¼ c. roughly chopped kalamata olives

2¼ c. lukewarm water

extra virgin olive oil

In a medium sized bowl, whisk the flour, salt, instant yeast, granulated garlic, rosemary, and chopped olives together. Add warm water. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball. Rub the surface of the dough with olive oil. (Use enough that the dough won’t dry out as it sits in the refrigerator.)

Cover the bowl with plastic wrap and place in the refrigerator for at least 12 hours or up to 24 hours.

Pour about 3 tablespoons of olive oil into a half-sheet (18×13-inch) rimmed baking pan. Remove the dough from fridge and using a stiff spatula, transfer the dough to the baking pan and form it into a rough ball. Roll the dough ball in the oil to coat it all over, again forming a rough ball.

Let the dough rest uncovered for 3 to 4 hours or until it looks about doubled in size.  

Set a rack in the middle of the oven and pre-heat the oven to 425-degrees. Press the dough as much as possible into an even thickness and into the corners of the pan. (The dough will slip back to the center but spread it out as best you can.)   

Bake for about 25 minutes, or until the underside is golden and crisp and the internal temperature of the bread reaches at least 200-degrees. 

Remove from oven and transfer the focaccia to a cooling rack. Let it cool before cutting into small squares. Serve warm or at room temperature.

ITALIAN MARINATED FRESH VEGGIE SALAD  

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This past Sunday, I served this salad to our JazzVox home concert guests. And it was a hit. The salad was easy to prepare, contained healthy ingredients, was crunchie, and gorgeous to boot! Also, it needed to be made ahead so the veggies could soak up some of the incredibly tasty dressing/marinade. Which always works best for me when I have a crowd to feed.

(This is actually a picture of the salad I just made. The day of the concert all the salad was gone before I could take a picture. And I only got one bite! So, I couldn’t wait any longer. Luckily, I had all the ingredients. So, now I get to feast on this salad too. Mine! All mine! Except of course if Mr. C. wants a bite or two.)

I found this recipe on thelifejolie.com site. And boy am I glad I did.

The other nice thing about this salad was that I got to use my new Crinkle Cutter Knife, Potatoes Crinkle Fry Cut and Vegetable Cutter for Veggies, Stainless Steel Carrot Slicer – yellow (Amazon $5.99).

I had purchased this gizmo a few months before, but for whatever reason I had never thought to actually use it. But after cutting the cauliflower, cherry tomatoes, celery, and onion, my right hand was getting tired. Then the light bulb came on. Why not try cutting the carrots with my new crinkle cutter knife? And OMG, slicing the carrots was a breeze. The blade is very sharp, so it cut through the carrots like they were butter. But the slices were too big for the salad, so I just kept using the cutter to create the sizes I needed. Then I used the same cutter on the cucumbers. It worked great on the cucumbers too. And because of the wavy cuts, the veggies looked so pretty in the salad. But the best part was that my hand didn’t hurt while using my new best kitchen implement. So, if you cut a lot of carrots, etc., you might consider spending the big bucks on one of these cutters. (And no, I don’t get any kind or reward from any store for recommending this item. This cutter just worked so well for me; I thought you too might profit from owning one.)

Well, today is Mr. C’s and my 32nd wedding anniversary. I can’t believe how quickly the time has gone. And how wonderful my life has been since he came into my life. Not only has he made my life better by just being such a wonderful, thoughtful, and decent human being, he has allowed me the freedom to just be me. With all my foibles, strong opinions, righteous displays of indignation, and my inability to keep my very private thoughts to myself rather than put them out for all the world to read either on Facebook or on this blog. This has taken real courage on his part.

May you too have a life partner who treats you with respect, makes coffee for you in the morning, takes out the garbage without being asked, does the laundry when needed, and in every other way shows love through not just words but by their everyday actions that speak even louder than words.

Peace and love to all.  

¾ c. extra virgin olive oil

3 T. white wine vinegar

1 tsp. kosher salt

1 tsp. dry mustard

⅛ tsp. white pepper 

1 clove garlic, finely minced

2 c. small bite sized cauliflower florets

2 c. halved cherry tomatoes (if large cherry tomatoes, cut in thirds)

2 c. small bite sized carrot pieces

2 c. small bite sized celery pieces 

2 c. thinly sliced English cucumbers that have been partially peeled, halved, and the seeds removed 

½ med. white onion, cut in half again, thinly sliced, soaked in ice water for at least 15 minutes, then drained and patted dry

½ c. chopped fresh parsley

Whisk the olive oil, vinegar, salt, dry mustard, white pepper, and garlic together in a large mixing bowl.

Stir in the cauliflower, cherry tomatoes, carrots, celery, cucumbers, white onion, and parsley. Taste and add salt if necessary.   

Cover and refrigerate overnight.

Pull out of the fridge 30 minutes before serving. This will allow the olive oil to warm enough to not clump onto the veggies. And give the salad a good stir before serving as the marinade tends to settle to the bottom of the bowl. Transfer to a pretty salad bowl before serving.

RUM-RAISIN BUTTERCREAM FROSTED SOUTHERN RUM BUNDT CAKE  

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OK, I’m posting two cake recipes in a row. And I know, some of you out there are not cake lovers. Well, I have a thing or two to say about that! You are missing out! Because a piece of truly good cake is one of the best desserts out there. Especially if you are serving quite a few people, or in the case of this cake, taking dessert to a friend’s home. Which is exactly what happened with this cake.

Our dear friends Paul and Vivianna were hosting a dinner for their oldest daughter who is moving to New York City. So, I offered to bring dessert. But before we drove to Seattle for the dinner party, Mr. C. had a gig in Anacortes. So, whatever dessert I brought had to be in the car, all by itself, for quite some time. Apparently, cake can be very resilient! No signs of trauma. No frosting out of place. Just a happy cake waiting to be loved. And loved it was by one and all.    

Now to be fair, this cake takes a bit of time to prepare. Why? Well, because there are three separate parts to assemble before this incredibly moist and delicious cake can be considered ready for presentation.

I found the original recipe on the grandbaby-cakes.com site (a wonderful site BTW). I did make one tiny change to the ingredient list that I felt was necessary. I added just a bit of espresso powder to the mix because rum and coffee make great partners.

Now, the original recipe only called for two parts; the cake itself and the rum syrup that is poured on the cake while it is still in the pan and still warm. But when it came time for me to ever so gently entice the cake out of the pan, my cake obviously didn’t want to leave its cozy confines. So, I had to frost the cake to cover up the missing bits. (Not the first time I’ve had trouble with bundt pans. But that’s a sad story for another time.) And frankly, I knew better. You leave a cake in the bundt pan and then pour a sweet, sticky syrup all over it, and of course the cake is going to stick to the pan! Duh! But I was prepared for the inevitable. Frosting has many amazing qualities. The first being that it tastes wonderful. The second being that it covers up a multitude of sins.  

So, I decided what this cake really needed was a rum-raison buttercream frosting. And that’s exactly what I prepared to cover my poor battered and bruised cake. No one knew that I had avoided a disaster. They just enjoyed the heck out of the cake. Yeah frosting!

So, when you decide this is the cake for you, prepare to cover the cake with frosting. Unless of course you are better at removing cakes from a bundt pan, but even then, frost the darn cake anyway. The frosting really adds a lot to the final enjoyment of this cake.

Well, that’s it for now. The political circus that is keeping me crazy seems to be getting even worse. But I refuse to cave. I am going to remain happy, find enjoyment in friends and family, music, reading good books, eating good food, and knowing that I am not alone. We are all in this together. And whether the good guys win, or the few who shall remain nameless with only their own interests at heart win, there isn’t really a darn thing I can do about it. But I have chosen to remain civil, to care about others, and to keep working on myself. I will not let the evil one or two win! These few horrid people are not going to take my joy away from me.

May you too stay happy, healthy, and positive. Cook good food. Tell people you love them. Make life as enjoyable for your family and friends as you can. Make a difference in someone’s life. Share your happiness with others. Care about others from the bottom of your heart. Be a civil person.

And as always, peace and love to all.

For the cake:

½ c. (1 stick) unsalted butter, room temp.

½ c. vegetable oil

1 sm. pkg. (3.4 oz.) vanilla instant pudding

¾ c. granulated sugar

¾ c. light brown sugar

2 tsp. baking powder

1 tsp. fine sea salt

½ tsp. espresso powder

2¼ c. cake flour, fluffed

4 lg. eggs, room temp.

1 T. pure vanilla extract

½ c. whole milk, room temp.

½ c. dark rum

Prepare a 12-inch Bundt pan by spraying liberally with nonstick baking spray.

In a stand mixer fitted with paddle attachment, combine butter, oil, pudding mix, sugars, baking powder, salt, and espresso powder and beat on high for 3 minutes, until evenly mixed and fully hydrated.

Reduce speed and add flour in 2 additions and beat until thick and smooth.

Add eggs one at a time, scraping down the bowl between each egg.

Add vanilla, milk, and rum, and mix until smooth. Batter will be thinnish.

Pour batter into prepared pan. Give the pan a firm yet gentle tap on the counter. (This little jiggle helps release any trapped air bubbles, ensuring your cake comes out super smooth.)

Bake in a pre-heated 325-degree oven until golden brown and cake starts pulling away from the edge of the pan, about 50 minutes. Or until the internal temperature reaches 200-degrees.

Remove from oven and let cool in pan for 15 minutes. Meanwhile, make the Rum Butter Syrup.

For the Rum Butter Syrup:

¼ c. (½ stick) unsalted butter

¼ c. water

1 c. granulated sugar

⅓ c. white rum

pinch fine sea salt

Combine all the syrup ingredients in a small saucepan. Heat over medium heat and cook until the mixture thickens and reduces, for about 11 minutes.

After the cake has been out of the oven for 15 minutes, using a skewer, poke holes all over the surface. (The cake is still in the pan.) Slowly drizzle the syrup all over the bottom of the cake, allowing it to soak up all the yummy syrup.

Cover and let sit for at least 2 hours to allow the syrup to fully soak into the cake before turning it out onto a cake plate. (Don’t worry if the cake doesn’t come out of the pan as nicely as you would like. Not to worry. You’re going to frost and cake anyway. And frosting hides a multitude of sins! Or divots!

Store the cake in an airtight container.

For the Rum-Raisin Buttercream Frosting:

⅓ c. golden raisins

2-3 T. spiced rum

½ c. (1 stick) unsalted butter, room temp.

1½ c. powdered sugar

pinch ground cinnamon

pinch sea salt

¼ tsp. vanilla extract

Place the raisins in a very small saucepan. Add 2 tablespoons of the spiced rum. Bring to a low simmer, remove from heat, and allow to cool completely.

Beat the butter until soft and creamy. Add the powdered sugar, cinnamon, salt, and vanilla extract. Beat until creamy. Add more spiced rum if the frosting is too thick.

ITALIAN CREAM CAKE (from scratch)

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In May of 2013 I made an Italian Cream Cake (I changed the name to Italian Dream Cake) for a JazzVox concert. It was so very delicious that I decided to make the same cake for our 111th JazzVox home concert this past Sunday. But when I went to look up my recipe on this site, I realized it started with a cake mix. Now, with all due respect to cake mixes, which I must admit are handy, I have made it my mission to make as much food as possible from scratch. And also, one of the considerations in my change from cake mixes to “from scratch” recipes is the fact that the ounces of cake mixes have significantly decreased over the last 30 years. Most standard cake mixes used to be around 18.25 ounces, but now typically range from 13 to 16 ounces per box, meaning manufacturers have reduced the size of their mixes by several ounces. And this reduction in the amount of flour in the cake mix, as well as the leavening agents, compared to liquid ingredients in the rest of your recipe with a cake mix as the base, might result in less than delightful results. But there is hope even if you plan to use a cake mix and your recipe calls for 1 cake mix and your recipe is over 20-30 years old.

I found this “upsizer” recipe on arkansasonline.com/news/2020/mar/11/upsizer-easy-fix-for-shrinking-boxed-ca/

Please note, this mix cannot be used in place of all the cake mix in a recipe as it doesn’t contain all of the ingredients. But if your original recipe called for a standard cake mix (18.25 oz.), you can still use a cake mix with fewer overall ounces, by adding a bit of cake mix “upsizer”.

Cake mix “upsizer” recipe:  

1½ c. unbleached all-purpose flour (see note)

1 c. granulated sugar

2 tsp. baking powder

¼ tsp. baking soda

Whisk all dry ingredients together and store the mixture in a glass jar or other airtight container. To use, measure 3 ounces or about 6 tablespoons and add to the boxed mix.

This recipe makes enough to extend 6 (15.25-ounce) boxes of cake mix.

Note: For a chocolate cake, reduce the flour to 1 cup PLUS 3 tablespoons and add 5 tablespoons unsweetened cocoa powder.

I am providing you with this information because some of my favorite cake recipes on this site call for cake mix. And frankly, using a cake mix saves time, and in some cases, like with chocolate cake, it saves money. Chocolate cake mix can be cheaper than using expensive cocoa powder in a scratch cake. Just always add a small bit of espresso powder to the mix and the flavor will be outstanding. But back to the real reason for this post.

Italian Cream Cake isn’t Italian in the least. In fact, Italian Cream Cake is a classic Southern dessert that’s rich, moist, and irresistibly decadent. Despite its name, this cake isn’t from Italy! It features a tender coconut and pecan cake, frosted with a creamy cream cheese frosting with just a hint of almond flavoring.

So, if you want a cake that will knock the socks off whoever is lucky enough to be offered a piece, then this is the cake for you. And believe it or not, it’s very easy to make. So, do yourself and your family and friends a favor and make this for your next get-together. It is truly one of the best cakes I have ever tasted.

Well, that’s it for today. I am in recovery mode from having hosted a fantastic concert in our home last Sunday. It just doesn’t get any better than Janis Siegel (from Manhattan Transfer fame) on vocals and Jeremy Siskind (an American pianist, composer, and educator known for his innovative blending of jazz and classical music) on our Bösendorfer piano. The concert was truly fantastic. But this old gal was pretty burned out and in bed by 8:30 pm that evening. Mr. C., bless his heart, did 99% of the cleanup. When I got up the next morning, the kitchen was clean, and the last load of dishes was happily burbling away in the dishwasher.

I’ve said it before, but I’ll say it again. I am one truly lucky lady.

Peace and love to all.  

2 c. unbleached all-purpose flour, fluffed

1 tsp. baking soda

¼ tsp. fine sea salt

1 c. (2 sticks) unsalted butter, room temp.

2 c. granulated sugar

5 lg. eggs, separated

2 tsp. vanilla extract

1 c. buttermilk

1 c. sweetened shredded coconut, plus more for garnish

1 c. lightly toasted chopped pecans, plus more for garnish

For the cake:

Lightly butter a 9×13-inch baking pan. Set aside.

In a medium bowl, whisk the all-purpose flour, baking soda, and salt together.

In the bowl of your stand mixer, cream the butter and granulated sugar together. Beat until light and fluffy.

Add the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next.

Stir in the vanilla extract.

Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Always begin and end with the dry ingredients to ensure the batter mixes evenly.

Once combined, fold in the shredded coconut and chopped pecans.

In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter.

Pour the batter into the prepared baking pan, spreading it evenly to ensure an even bake.

Bake in a pre-heated 350-degree oven for 25–30 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

Remove from oven and allow it to cool completely on a wire rack before frosting.  

For the Cream Cheese Frosting:

½ c. (1 stick) unsalted butter, room temp.

1 pkg. (8 oz.) full fat cream cheese, room temp.

2 c. powdered sugar, or more as needed

1 tsp. vanilla extract

¼ tsp. almond extract

In the bowl of your stand mixer, beat the room temperature butter and cream cheese together until the mixture is smooth and creamy.  

Gradually add the powdered sugar beating well after each addition.  

Addthe vanilla extract and almond extract.

Continue beating until the frosting is light and fluffy. If it’s too thick, you can add a splash of milk to adjust the consistency. If it’s too thin, add a bit more powdered sugar.

Frost the cooled cake and decorate with coconut and pecans.

SOUTHERN MACARONI SALAD WITH SWEET DILL PICKLES  

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OK, I had never (to the best of my knowledge) tasted a sweet pickle before making this salad. I’m a dill and bread and butter pickle gal. Well, that is, until I offered to make one of the salads for Duck Fest. Allow me to describe “Duck Fest”. An annual get-together for friends to eat duck (this time duck mousse, duck quesadillas, duck tenders, 5 salads, and the best cake you ever tasted).

This was this year’s Duck Fest cake. Amazing to look at, and irresistibly delicious. Part of the cake was chocolate and the other white cake with a blueberry filling. Yum to the max!

To this event, each person is asked to bring a “duck” gift wrapped in a brown paper bag. Then it’s a regular white elephant gift exchange where guests exchange gifts that are impractical or humorous. The goal is to have fun, not to get a valuable gift. Players then draw numbers and take turns picking a gift from the pile. Players can also steal a gift that another player has opened. But hosts Mark and Vicki have limited the “steals” to only one. Good thinking! Otherwise, it’s just too chaotic. (And presently, we all have enough “chaotic” in our lives.)  Anyway, it’s a fun event. And all of us who are lucky enough to be invited always have a great time. And thank you Mark and Vicki for yet another wonderful afternoon of friends, fun, and wonderful food. But back to this salad.

Vicki gave me the recipe from the foodiecrush.com site and provided the ingredients. She had made a couple of changes to the recipe herself, but I told her I would follow the recipe closely. Which I did. Almost. But I have been experiencing more and more how raw onions often have a sharp taste. So, soaking cut onions in ice water that you plan to serve raw significantly reduces the strong, pungent flavor by leaching out the sulfur compounds responsible for the sharp taste. So, that’s what I did. I also may have inadvertently added a bit more chopped sweet pickle to the mix. My bad!

But let me make this perfectly clear. This recipe makes for one delicious macaroni salad. It’s easy to prepare. It should be made ahead. And it feeds an army. Although the recipe calls for hard boiled eggs, I personally think they could be left out and no one would know the difference. And eggs, well, they’re a bit pricy now. So, forget the eggs if you must and spend those extra dollars on good quality pasta instead. Using good quality pasta and cooking it al denté is the key to making any macaroni salad better.

The other tiny, itsy-bitsy modification I made was what I always do when preparing salad ahead of time. I take the salad out of the fridge before serving it, stir it, taste it, and if not perfect, I figure out what is needed to make it better. In this case, the salad was a bit dry, and it needed just a bit more pickle flavor. So, I made a bit more dressing and chopped up a couple more pickles.  

I do this every time I serve a salad that has been happily residing in my fridge overnight. And why I never serve salad to guests in the original mixing bowl. And yes, it means one more bowl to wash. But we all eat with our eyes first. And a messy bowl of salad is not as appealing as one served in a nice bowl with a bit of something decorating the surface.

Well, that’s it for today. I’m just about finished with Louise Penny’s 2024 book entitled The Grey Wolf set once again in and around the Québec village of Three Pines. Great writing as always. So, I recommend you read this book. And make this salad. You will not be disappointed. You can even eat this salad while reading this book. A two thumbs up if ever there was one!

And as always, peace and love to all.  

1 lb. sm. tube shaped pasta like ditalini or tubetti (small shells or small elbow macaroni works too)

⅓ red onion, finely minced

2 celery ribs, diced (leaves too) 

1 red bell pepper, small dice

1 yellow or orange bell pepper, small dice

 heaping ½ c. chopped sweet pickles (sweet gherkins) 

1 c. mayonnaise

¼ c. plus 1 tablespoon sweet pickle juice

2 tsp. granulated sugar

1½ T. Dijon mustard

½ tsp. kosher salt, or more to taste

freshly ground black pepper

3 hard-boiled eggs, diced, opt.

1-2 T. chopped fresh parsley, opt.

Cook the pasta in salted water until al denté. Drain in a colander and rinse under cold water until the pasta is cool to the touch. Shake the colander to drain away as much pasta cooking water as possible. While the pasta sits, toss it occasionally with clean hands. (I drain the pasta and just leave it sitting in the colander in my sink while I chop the veggies and do all the other prep work.)

Place the finely minced red onion in a bowl with ice water. Set aside for about 20 minutes before draining. Dry the minced onion in a paper towel.  

Place the cut celery, minced red and yellow bell peppers, chopped sweet pickles, and onion in a large mixing bowl.  

In a small mixing bowl, whisk the mayo, pickle juice, Dijon mustard, salt, and pepper together.

Add the dressing to the veggie mixture along with the drained pasta and chopped hard boiled eggs. Stir carefully so as not to break up the chopped hard-boiled eggs.

Taste and adjust seasoning.

Cover the bowl with plastic wrap and refrigerate for at least an hour, but even better if refrigerated overnight.

Before serving, especially if the salad has been refrigerated overnight, stir the salad and if it seems a bit dry, make just ⅓-½ cup more dressing (rough estimate of amounts) and ⅓ cup more minced pickles and add them to the mix. Stir the salad again, taste, and add salt and/or pepper as needed.

Transfer the salad to a nice salad bowl and sprinkle with freshly chopped parsley.

Best when allowed to be unrefrigerated for about an hour before serving.