OK, now for something healthy and mind boggling delicious.
As some of you know, salad is usually my least favorite dish to prepare. Why that is, I still have no idea even after all these decades of putting food on a table. Perhaps it’s the repetitious chore of washing the veggies, chopping the veggies, and drying the veggies that holds no challenge for me. After all, it’s not like preparing a perfect Beurre Blanc Sauce (recipe on this site BTW) for heaven’s sake. Chopping veggies for a salad is simply a cut-and-dried task! Where’s the adventure?
So, for me, the only redeeming feature, apart from my love of a good salad, is in making the dressing. And if possible, like in this salad, keeping the veggie prep to a minimum.
So, below you will find a recipe for a salad that is easy to prepare and scrumptious. And reasonably healthy as well! And isn’t that a perfect combination.
Well, that’s it for today. We have a busy week ahead of us, so I plan to take it kind of easy today. Read my book this afternoon until I fall asleep in my chair. Then try a couple new recipes this evening for Egg Foo Young and broccoli in an Asian inspired sauce. If the recipes work, I will share them with you. If not, I will chock the whole thing up to trial and error. (The error being me trying the recipes in the first place! Or me putting my own spin on someone else’s perfectly good recipes and ruining them in the process. That I’m sure has happened more often than I care to admit. Even to myself!)
But as always, I keep on experimenting with food. Some people make art. (I used to do that.) Some folks make music. (I used to do that too.) Now, I just make a mess in my kitchen. And for me that’s the perfect way to spend my time.
Peace and love to all.
¼ c. extra virgin olive oil
zest of 1 lemon
juice of 1 lemon, or more to taste
tiny pinch crushed red pepper flakes
¼ tsp. kosher salt, or more to taste
freshly ground black pepper
2 hearts of romaine lettuce, chopped into bite sized pieces
1 head red leaf lettuce, chopped into bite sized pieces
1 c. finely grated Parmigiano Reggiano cheese
Whisk the olive oil, lemon zest, lemon juice, crushed red pepper flakes, salt, and pepper together in the bottom of a salad bowl. Taste and adjust seasoning.
Just before serving, toss in the lettuce. Add the Parmigiano Reggiano cheese and toss again. Serve immediately.
February just happens to contain one of my favorite holidays. Valentines Day. And what says love more on Valentine’s Day than candy. (Except red roses, but I don’t think Mr. C. would appreciate roses as much as homemade candy. Just saying!)
So, for all you cooks who want to make something sweet to share with your loved ones this Valentine’s Day, I offer my list of favorite candy recipes.
When my kids were young, I used to wrap up a little gift for each darling and surreptitiously place it on their dinner plates before calling them to dinner. Then I would serve a nice meal with something yummy and sweet for dessert. That was just so much fun.
And now, decades later, I still would rather stay home than fight the mobs at restaurants. And leisurely partake of a home cooked meal with my husband with of course a tasty dessert or treat to end the meal. For me that is the best way to celebrate the occasion. But being married to a musician, it doesn’t always work out that way.
Some years, like this year, Mr. C. has a gig on the 14th. When this happens, I can still enjoy his company. But it’s very hard to hold hands with your spouse when he is several yards away and his hands are semi-attached to 88 keys! But mind you, I am not complaining. I am still in the same room as him, so that makes it OK. And I get to feel like I am being serenaded, albeit from afar. And listening to him play is always wonderful. Even though I’m not able to fix Mr. C. a special Valentine’s Day dinner, I can still show him how much he is cherished. And nothing says “I love you” better than homemade candy. So, guess what he’s getting for Valentine’s Day?
So, if you too have special people in your life who just happen to love candy, I suggest leaving manufactured candy on the grocery or candy store shelf and give your family and/or friends the gift of something from your kitchen. Candy is easy to make and costs a whole heck of a lot less than your average 4.4-oz. candy bar for $3.29!
Well, you now have my list of favorite candy recipes. And just in time for Valentine’s Day. Run with it!
And as always, peace and love to all. And Happy Valentine’s Day.
I love it when the salad and side dish are one and the same. Of course, I can always go completely nuts and serve another veggie or homemade rolls or biscuits. But why? As in this case, I’ve got my side grain or starch dish and veggie (spinach) all in one bowl. And having only two dishes to prepare equates to less work and time spent in the kitchen. Which is becoming more and more appealing the older I get! And another wonderful thing about this salad; it is even better when made ahead. And who doesn’t love that option.
When a combination dish is as delicious as this modified version of a recipe I found on the borrowedbites.com site, I truly feel like I have won the lottery. So, served with a simply prepared chicken breast, lamb or pork chop, or seasoned ground beef patty, dinner is on the table in no time flat. And this makes for a very nutritious and easy meal to prepare and fancy enough for even the most discerning guests.
So, I suggest you make this salad soon. It is truly delectable.
Well, that is all I have to say today. We have reservations this evening at the Mirkwood Public House in Arlington for dinner and a show. The show being “A Vaudeville Cirque Extravaganza” (New Old Time Chautauqua*), featuring the Flying Karamazov Brothers, the Fighting Instruments of Karma Marching Band/Orchestra, and other vaudevillian luminaries. Should be fun. A little out of our normal entertainment framework. But isn’t that the way we grow. We try something new. We choose a new author, we visit a new land, we meet new people, we expand our horizons by letting go of our comfort zone. Not to the point of making ourselves uncomfortable. But as I have often said, I can put up with almost any type of entertainment, within the bounds of decency, for 2 hours. I may never want to hear or see this kind of show again. But then I at least have real experience with, not just some pre-conceived idea of why I don’t want to attend this type of event. I can at least say – once was enough. However, what I hope to be able to say is – when’s the next show?
Peace and love to all. And happy adventures.
1¾ c. quinoa**
1½ c. chicken broth
1 lg. garlic clove, finely minced
2 T. extra virgin olive oil
1 tsp. lemon zest
3 T. fresh lemon juice, or more to taste
½ tsp. kosher salt
freshly ground black pepper
1 tsp. Italian seasoning
2 T. chopped fresh parsley
1½ c. chopped fresh spinach
¾ – 1 c. crumbled feta
½ c. toasted slivered almonds
Rinse and drain the quinoa thoroughly in cold water. In a medium saucepan, add the quinoa to the chicken stock. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan, and cook until all the liquid is absorbed, about 12 to 15 minutes. Remove from heat, take off the lid, and set aside.
While the cooked quinoa is off heat, whisk the garlic, olive oil, lemon zest, lemon juice, salt, pepper, and Italian seasoning together in a bowl.Stir into the warm quinoa.
Just before serving, stir in the parsley, spinach, feta cheese, and slivered almonds.
You can serve this wonderful salad right after preparing, but it is even better the next day, after having spent the night in your refrigerator. But if you plan to serve it the next day, don’t add the parsley, spinach, feta cheese, and almonds until just before serving.
*A Chautauqua began in 1874 by the opening of the Chautauqua Institution. A Chautauqua is a camp that focuses on learning and entertainment, with lectures, concerts, and presentations by religious leaders, philosophers, and specialists in a variety of fields.
**Though technically a seed, quinoa is classified as a whole grain and is a good source of plant protein and fiber.
There are just times when a gluten free main dish containing meat is required. And of course, many meat dishes are gluten free. But when the meat dish is going to be served to people at a large gathering, some of whom will not be sitting at a table, you need to serve a dish that does not require a knife. For example, a perfectly grilled steak or pork chop, or food that requires you to perhaps use your hands or a knife, like fried chicken or ribs. These wonderful entrees are delicious, but very hard to eat when your plate is on your lap. Not to mention messy.
So many hosts don’t consider this when they are planning their menu. And believe me, I know how hard it is to plan a menu for a large event. So many things to be considered. Theme, flavor variety, dietary restrictions, texture (crunch for example), color variety, dishes that can be prepared ahead, and of course, the expense involved. These are all items that need a great deal of consideration before you start shopping for ingredients. Because I have had many occasions to feed large groups, I’ve learned to make spreadsheets for each of these events. (I’m too old to keep all the balls in the air like I used to. So, I rely on my Microsoft Excel spreadsheet to keep me on track!) Plus, then I can go back and reference what I served if need be. (At this point, I consider Excel spreadsheets an essential kitchen tool. Not as dear to me as my KitchenAid mixer, but darn close!) Anyway, I have attached the spreadsheet from our last JazzVox in home concert. Just the food prep portion. What I didn’t enclose was the next page that told me when to take things out of the freezer or fridge, and when to put them in the oven if necessary. (I didn’t want you to see how totally inept I have become. It’s embarrassing!)
But back to these meatballs and sauce.
They are good. Really good. And simple to prepare. And they can be baked. In fact, I’ve given up frying any kind of meatball. I bake them all.
And as for the white wine sauce, well, I would advise you to prepare it just before it’s needed. I made mine a couple days ahead because of time constraints. And I used gluten free flour as the thickener. Not a good choice. The sauce didn’t break down, but it wasn’t smooth. It tasted just fine, but I lost points on the presentation. Next time I will use either cornstarch or arrowroot.
Well, that’s it for today. Mr. C. has a gig in Seattle and I’m going along for the fun. The venue is in the Green Lake area, so that means we can have dinner at Spud Fish and Chips. Which BTW, has been in the Seattle area since 1935. I can hardly wait!
And sorry about no picture. But I was just too busy getting all the food out so that the hungry hoard could eat before the concert began. But next time I make these meatballs, I will add a picture. That is of course, if I remember. No guarantees.
Peace and love to all.
For the Meatballs:
¼ c. chicken broth
2 lg. eggs
1 tsp. kosher salt
freshly ground black pepper
1 tsp. Italian seasoning
½ tsp. dried basil
2 med. cloves garlic, minced
½ c. finely minced yellow or white onion
1 T. finely chopped, fresh Italian parsley
1½ c. gluten free fresh breadcrumbs* (crusts and all)
2 lb. ground chicken (or ground turkey)
extra virgin olive oil
Whisk the chicken broth, eggs, salt, pepper, Italian seasoning, and dried basil together in a bowl. Add the garlic, onion, parsley, breadcrumbs, and ground chicken. Gently mix all the ingredients together until thoroughly combined.
Using a #40 (orchid handle) (about 2 tablespoons) ice cream scoop, plop balls on a lightly olive oil greased baking sheet close together. Don’t pack the ice cream scoops. You want to handle the mixture lightly.
Bake in a pre-heated 400-degree oven until cooked through (internal temp at least 165-degrees), about 18 minutes. Don’t overbake.
Remove from oven and use right away, or let cool completely and store covered in your fridge for a couple of days, or freeze for future use.
When ready to serve, heat meatballs and carefully stir in the sauce. Garnish with parsley.
*I just cut thin slices of bread (crust and all), then cut into tiny cubes. I don’t pack them into a measuring cup. I just place the cubes in the cup until it is full.
Makes about 48 meatballs.
For the White Wine Sauce: (Gluten Free and Dairy Free)
2 T. extra virgin olive oil
⅓ c. finely chopped shallot
2 med. cloves garlic, finely minced
½ c. dry white wine – such as Pinot Grigio or Sauvignon Blanc
2 c. chicken broth (or 2 cups water and 2 heaping teaspoons chicken base)
¾ tsp. kosher salt
freshly ground black pepper
2 T. cornstarch or arrowroot powder
¼ c. water
1 T. fresh lemon juice
4 T. chopped fresh parsley, divided
Heatthe olive oil in a heavy pan. Add the shallot and gently sauté until tender. Add the garlic for about 1 minute, stirring the whole time.
Add the wine and cook until all but evaporated.
Add the chicken broth, salt, and pepper. Simmer for a few minutes to blend flavors.
Whisk the cornstarch or arrowroot powder with the water and lemon juice. Gradually stir into hot liquid until blended. Stirring constantly, bring to a boil and boil for one minute. If the sauce is not as thick as you would like, make another bit of slurry by whisking a bit more starch with water, and repeat the process.
Add 3 tablespoons of the parsley, taste, and adjust seasoning. Use remaining parsley as garnish.
I am not an expert on gluten-free anything. Except of course, if the dish is naturally gluten free like mashed potatoes. On these dishes I do OK. But I was recently put to a gluten-free test. I needed an Italian main dish containing meat that was not only gluten-free, but also dairy free and didn’t contain red meat. What first came to mind was chicken meatballs. No problem. I’ll just make chicken meatballs smothered in sauce. But then I looked at my recipe for Spaghetti with Turkey or Chicken Meatballs in Marinara Sauce. That would do, except the other main dish I had planned contained marinara sauce. So, the second dish needed to be “marinara free”. Plus, the meatballs for the recipe referenced above included either breadcrumbs or oats* and Parmesan cheese. So, that was not going to work. So, back to the drawing board to develop a more “Italian” flavored meatball that would be served in a gluten-free sauce. (Recipe to be posted soon.)
A few years ago, I tried my hand at gluten-free baking. So, recalling this adventurous time in my life, I went to my pantry and there on a back shelf I found a partial package of Cup 4 Cup gluten-free flour. Of course, the expiration date was some time in 2016, so I threw that package away and quickly ordered a new 3 lb. package from Amazon. Came the next day, made the bread, and the bread turned out just fine. Actually, it was better than just fine, it was delicious. (Thank you dishbydish.net for this recipe.)
What I failed to do was read the label on the package before ordering the flour or making both the bread to use in the meatballs and the sauce for the meatballs. Then, for whatever reason, I started to wonder what grains were used in the making of this gluten-free flour. And there in white on a blue background appeared an ingredient I would never have expected to see in a “flour” mix. MILK POWDER. What? Wait! That’s not fair! Because many people who can’t digest gluten also have problems with dairy products. At which point I threw my hands up in the air.
When it came time to serve our guests, I had to confess that although the meat ball dish was indeed gluten-free, it was not dairy free.
So, the moral of the story is – no good deed goes unpunished? No! Luckily in this case, the person I built the meatballs for was not allergic to dairy, but rather refrained from enjoying dairy products on a regular basis. It was by choice, not from an uncomfortable or allergic reaction to the corpse of milk, etc. Thank God.
But all kidding aside, the real moral of this story is that a cook should always read the label of any mix of ingredients used in cooking. Especially, if you are feeding someone who has trouble digesting, or is allergic to an ingredient or ingredients. And what someone’s system can gladly accept at one point in their life, can change dramatically with age or illness. That also must be a consideration. I know, with me, I used to be able to drink wine. I love wine. But now if I drink even a half glass, I suffer for the indulgence. I can still cook with wine, so that hasn’t changed. But sit down with a nice glass of wine. Absolutely not!
So, to all you wonderful people out there who build food for your family and friends, and occasionally have an experience like mine where I truly wanted to just walk out of the kitchen and never look back, hang in there. We all make mistakes. But we can also learn from our mistakes.
And one “oops” I plan to never make again is not reading the label on gluten-free flours. And even if it sounds like I am trashing the makers of Cup 4 Cup, I think they make a wonderful gluten-free baked goods product. But used for thickening sauces, not so much. Learn more about my trials and tribulations with sauce making in my upcoming post entitled Gluten-Free Chicken Meatballs in White Wine Sauce.
Well, that’s it for today. I am in “recovery mode”. Hosted a JazzVox concert here on Sunday. Yesterday (Monday) had two couples over for leftovers. Today I’m doing good to have cooked breakfast and found my way into our den to check e-mail, read the paper, and write up this post. So, that’s it for now.
But as always, peace and love to all.
2½ c. gluten-free all-purpose flour, fluffed (I use Cup 4 Cup)
1 tsp. xanthan gum (even though Cup 4 Cup includes xanthan gum)
1 tsp. baking powder (gluten-free)
2¼ tsp. instant yeast
2 T. granulated sugar
1 tsp. kosher salt
⅓ c. vegetable oil
1 tsp. apple cider vinegar
1½ c. warm water
2 lg. eggs, beaten, room temperature
Grease a 9×5-inch loaf pan with cooking spray. (Or use two smaller loaf pans.)
In the bowl of your stand mixer, using the paddle attachment, mix the gluten free flour, xanthan gum, baking powder, instant yeast, sugar, and salt together.
In a separate bowl, whisk the vegetable oil, apple cider vinegar, warm water, and eggs together. Pour into the bowl with the flour and mix until the dough resembles thick cake batter. (The dough will not look at all like bread dough made with wheat flour. It will look wet and sticky. That’s what you want.)
Transfer the dough to the prepared loaf pan and smooth the top as much as possible.
Cover the dough with a tea towel and let rise for 45-50 minutes or until it has roughly doubled in size.
Bake on the middle rack of a pre-heated 350-degree oven for about 40 minutes, or until the top is golden brown and the internal temperature reaches at least 205-degrees. Check after about 25 minutes. If the top is already brown, cover lightly with a piece of aluminum foil.
Remove from the oven and turn the loaf out on a wire rack to cool completely before slicing or using in any of your favorite gluten-free recipes.
*Oats to be considered “gluten-free” depends on the oats. The packaging must be labeled gluten-free before you can be certain. If there is no reference to “gluten-free” on the package, the oats may be processed in the same mill as flour or in some other way disqualify the product from being gluten-free.
I use chicken a lot. I guess that’s because I can prepare all kinds of tasty dishes with this quintessential white meat. It is such a versatile protein. I also love turkey and duck, but turkey usually doesn’t appear on our dinner table except at Thanksgiving and possibly again at Christmas. I simply don’t think about fixing a turkey or even part of a turkey any other time of the year. Except in the form of ground meat. Then I use it more than ground chicken (if I can find it) because I like the flavor better. And as for duck – we both love duck. But again, I just don’t think of serving it as often as chicken. Basically, because it’s not as readily available. I must go out of my way to find duck. Either make a trip to Central Market or order it on-line. And duck is expensive. So, that leaves chicken as my go-to poultry product.
So, below you will mainly find chicken recipes. But if you look closely, you will find duck and turkey recipes interspersed among the more pedestrian white meat recipes.
Well, that’s it for today. We have a JazzVox concert here next Sunday, so I am up to my eyeballs in ingredients to feed 37 hungry attendees. And those ingredients refuse to turn into a tasty dish without my assistance. So, I best get to it.
May you too be blessed with ingredients to make delicious and nourishing food for yourself and your family and friends. We who have a full refrigerator and the means to keep it that way are the lucky ones. And I know, there are those who feel it has nothing to do with luck. I am not one of those people. Because I did not choose to have intelligent, loving parents. I did not have a choice when it came to my IQ. Believe me, if I had my choice, I would be far smarter, taller, have a fourth the metabolism of a pygmy shrew, and curly red hair. As it is, I was lucky enough to have parents who instilled honesty, empathy, forgiveness in me along with all the others life skills taught to most kindergarteners. I was and still am – just plain lucky!
Peace and love to all.
MY FAVORITE CHICKEN, ETC. RECIPES
Baked Chicken in a Savory White Wine Cream Sauce
Baked Chicken with Sour Cream and Mushrooms
Brined Oven Roasted Whole Chicken
Buffalo Wings
Cassoulet (chicken and duck)
Chicken Cacciatore with Parmesan Polenta
Chicken Cordon Bleu Casserole
Chicken Layered with Sage, Prosciutto, and Provolone Cheese (Chicken Saltimbocca)
Chicken Marsala
Chicken Parmesan
Chicken Piccata
Chicken Tikka Masala with Garlic Saffron Rice
Duck Breasts with Orange Marmalade Sauce
Duck Ragù with Fettuccine
French Chicken Liver Pâté
Herb and Lemon Basted Turkey Breast with Cognac Pan Gravy
Herb Roasted Half Turkey Breast with Pan Gravy
Herb Salted Turkey with Cognac Gravy
Hot Pepper Chicken Bites with Cilantro Sour Cream Sauce
Hungarian Paprikás Csirke (Chicken Paprika)
Leftover Turkey à la King
Merry Me When I eat This Chicken Over Creamy Polenta
Oven Braised Chicken with Garlic, Rosemary, and White Wine
Oven Chicken Fricassee
Sautéed Chicken with Gruyère Cheese, Mushrooms, and White Wine
Well, as you can tell from the title and the picture, this is another recipe from Mr. C. The resident mixologist extraordinaire. (He would hate me referring to him as such, but it is what it is!) Anyway, this is a drink that I was surprised to find delicious. Because I am not usually a fan of drinks containing bourbon. Cooking with bourbon – absolutely. But with just one sip of this concoction, I was hooked.
Not only did this drink taste great, but it was also very pretty to look at. And isn’t that half the battle in the enjoyment of food or spirits. We first judge a dish or drink by how it looks. (Presentation really is important.) And part of the eye appeal of any drink is the glass or appropriate container in which it is offered. And a garnish never hurt the total effect either. So, just for grins and giggles, I decided to share a description of the 7 main types of mixed drink glassware we use in our home. Accompanied by the picture below so you can see an example of the glasses we use in each category.
Top left – Cocktail or Martini glass. Top right – Margarita glass. Far left – Champagne Coupe glass. Middle – Collins glass. Far right – Sour glass. Bottom – Highball glass. Bottom right – Old Fashioned glass.
The main types of glassware for mixed drinks we use.
Champagne Coupe – a shallow, broad-bowled, saucer shaped stemmed glass. Often used for cocktails served “up” (like martinis) in lieu of a cocktail glass. (Less spillage from a coupe glass than a traditional cocktail or martini glass.)
Cocktail glass – a stemmed glass with an inverted cone bowl, mainly used to serve straight up cocktails. The term “cocktail glass” is often used interchangeably with “martini” glass.
Collins glass – a straight sided, rather narrow glass used for mixed drinks.
Highball glass – a glass tumbler taller than an Old-Fashioned glass and shorter and wider than a Collins glass.
Margarita glass – a variant of the classic champagne coupe glass. It looks like the bowl of a coupe glass resting on a smaller wine glass.
Old Fashioned glass – traditionally for a simple cocktail or liquor “on the rocks” or “neat”
Sour glass – a stemmed glass equipped with an outward flared lip essential to the delivery of the silky smoothness associated with a Whiskey or Pisco Sour. As with all stemmed glasses, the stem helps keep a cold drink cold by keeping it away from the warmth of your hand.
So, with all that information for you to digest, I will leave you for today. But always remember, the final touches, be it salad served in a lovely serving bowl, or a dish sprinkled with even the lowliest of garnishes (fresh parsley or paprika for example) is a sign to everyone at your table that you have made a special effort on their behalf. It’s the little things people remember. You can talk until you are blue in the face, but your actions are what really count. So, make that last little bit of effort just for the sake of giving your family or friends the best you have to offer.
I have also included a likeness of the cover to Mr. C’s list of cocktails that are available to our guests as before or after dinner beverages. It’s just a fun way to give our guests a way to try something new or stick with a drink they love. Because for the appetizers, entrée, side dishes, and dessert, there are no choices to be made. Our guests are going to get only what I have chosen to serve. End of story!
THE LIGHTNING LOUNGE – COCKTAIL MENU
Andy Carr – creator, keeper, and mixology enthusiast
This beverage menu includes dozens of cocktail options, both classic and esoteric; and is organized according to the following base spirits:
You will find that this menu also includes Summer Coolers and Winter Warmers
CHOOSE YOUR POISON
As always, peace and love to all.
2 oz. bourbon whiskey
¾ oz. fresh lemon juice
½ oz. simple syrup
1 egg white
Ice
Angostura bitters
Combine the whiskey, lemon juice, simple syrup, and egg white in a cocktail shaker. Shake well to combine. (This is called a “dry shake”.) Then add ice and shake vigorously again. Strain into a chilled sour glass. Add a few drops of Angostura bitters.
Optionally, garnish with a half an orange slice and a maraschino cherry. Serve on the rocks or straight up.
Please Note:
The standard IBA (International Bartenders Association) recipe does not include egg white (or as an optional ingredient, a “dash of egg white’). With egg white included, it is sometimes called a “Boston Sour”.
If shaken properly, the egg white will form a natural froth on top of the drink. A variant of the whiskey sour is referred to as Ward 8. Which is often based on bourbon or rye whiskey, and includes both lemon and orange juice, and grenadine syrup as the sweetener.
I know, I know! Another bread recipe. But as much as I think I have every base covered with bread types, something comes up that causes me to go online and search for exactly what I need. Then invariably, I change the recipe anyway. Which is exactly what I did with this recipe. So much so, that no one could possibly recognize this recipe as their own inspiration. Unless of course, they had the same type of bread in mind. Then all bets are off.
What I wanted was a quick and easy bread to build, that was tasty, and came with a soft crumb. And believe it or not, that’s exactly what I achieved. When the moon is in the seventh house and Jupiter aligns with Mars. Let’s just say it was a 5th Dimension “Aquarius” kind of moment. And I shall now always believe in harmony, understanding, sympathy, and trust abounding. Let the sunshine in!
So, if you too want to build a bread that is just amazingly easy to make, tastes like a million dollars, and can be used in multiple ways, may I recommend this recipe. It is so stinkin’ delicious as to be almost unbelievable. And – it’s inexpensive to make.
So, without further ado, let the baking begin. And while you hurry to your kitchen to bake this bread, I’m going to start a new book. Some people believe in eating an apple a day. While we too love apples, Mr. C. and I get more nourishment from reading a book a day. Or if we are really busy, a book every two or three days.
So, from this, you may ascertain, and rightly so, that we spend a great deal of our time reading books. (Enough so that our TV has disowned us.) So, I was pleased to learn a new word that explains why time often slips away unnoticed when our noses are buried in a good book. It might also help you understand more about yourself if you too are an avid reader. The word is Book.clipse, pronounced boo-klips. Definition – a phenomenon in which a book is so engrossing that it completely obscures one’s perception of time. So, as you can clearly see, since there is now a word to describe our condition, we are not alone. And isn’t that nice to know.
And for those of you who aren’t into books, a few things to consider. Batteries are not required. Books don’t have to be plugged in at night. And you can borrow them from a library (free of charge). And best of all – you can learn about other cultures, places, and how people live in books. While simultaneously improving your ability to empathize, gain valuable knowledge, exercise your brain, while being entertained commercial free.
On that happy note, peace and love to all. And happy reading.
2 tsp. instant yeast or 2½ tsp. regular dry yeast
1 tsp. granulated sugar
1 c. warm water
2½ c. bread flour
2 T. extra virgin olive oil, plus more for greasing the dough
1 tsp. kosher salt
In the bowl of your stand mixer, combine the yeast, sugar, and warm water with your dough hook. Let stand for 5 to 10 minutes or until yeast is foamy.
Add 2 cups flour, olive oil, and salt. Stir on low speed until a shaggy dough forms. Increase the speed to medium and knead the dough for about 5 minutes, adding just enough of the remaining flour to form a soft, smooth and elastic dough. (Just a bit of the dough will stick to the bottom of the bowl, but the sides will be clean.)
Pour a bit of olive oil in the bowl, and using your hands and a stiff spatula, form the dough into a greased ball. Cover bowl with plastic wrap and let dough rise 60 to 70-minutes or until doubled in size.
Line a baking sheet with parchment paper. Punch down the dough and shape it into about a 12-inch rounded ends football shape (bâtard). Place on prepared baking sheet. Cover with plastic wrap that has been lightly coated with a bit of cooking spray (greased side down) and let rise another 35-45 minutes until puffy. Gently use a serrated knife to make a few ¼-inch deep slits in the surface of the loaf just before placing in the oven.
About 20 minutes before the dough is ready to bake, place a pan of water* on the bottom rack while you pre-heat your oven to 400-degrees.
When the oven is up to heat, bake the bread for about 20 minutes or until golden brown and the internal temperature reaches at least 200-degrees.
Remove from oven and place on a wire rack until completely cool before slicing.
*When I pre-heat my oven for this bread (and many others for that matter) I place a 9-inch cake pan filled with water on the bottom rack and bake the bread on the middle rack.
Adding steam to the oven when baking bread makes a huge difference to the final product. When the dough is fully risen and ready to go in the oven, it still has some potential to rise further in the heat of the oven. This is referred to as “oven spring”. The carbon dioxide trapped within the gluten expands in the heat of the oven and causes the air bubbles to expand and the loaf to grow larger. So, to achieve maximum “oven spring”, the dough requires a steamy atmosphere. If you place the dough into a hot, dry oven, the crust will very quickly dry out and harden. And once it has hardened it won’t be able to expand as easily. Steam will also help improve the color of the crust by gelatinizing the sugars on the exterior of the loaf, resulting in better browning, and a shinier, thinner, and crispier crust.
This is my second posting for these beans. The first post was published on New Year’s Eve. Then a few days later I deleted the recipe. Because I had baked the beans in a Corning Ware covered casserole dish, (for a pretty presentation), but the beans never got tender. After several hours in the oven. So, I took this recipe off my blog. Even though I had made these beans successfully for decades. Then I realized (after the fact) that the type of casserole dish I used does not hold the heat like a Dutch oven. Either the old-fashioned kind or like a Le Creuset enamel coated cast iron pot. Duh. Then my dear friend Vicki said she looked for my recipe because she liked the beans so much. So, I am re-posting this recipe. But please note: Either use a heavy cast iron pot (as shown in the picture) or cook the beans part of the time on your stove top so they can get really hot and tenderize completely.
Original post: OK, this is a recipe for old fashioned, starting from scratch, no fancy equipment required, baked beans. The kind you find in great BBQ joints – if you’re lucky. And the kind of delicious baked beans that take hours of time in your oven. I’m serious. Great baked beans need to spend several hours in a low and slow oven. But OMG is it worth the time. And patience. Because if there is anything better than baked beans, I have yet to discover what dish that could be! And all thanks go to my father – Albert Merz. Smart, educated, never said a mean word about anyone, Swiss-French musical genius. Not a perfect man, but the one who taught me to be happy and love life.
Now, my dad could build baked beans. But his baked beans did not contain dark rum. That was my addition. And a fine one if I may be so bold. And several of the other additives like Worcestershire sauce, thyme, and savory are all on me. But if he were still alive, I’m sure he would approve. But molasses and brown sugar – oh yah. He would add them in large quantities. Because really, baked beans are meant to be sweet. Or at least, in my opinion, great baked beans are sweet. Other types of bean dishes, not so much. But baked beans – go on over to the dark side and add brown sugar like it was going out of style! And bacon.
And yes, I do have a recipe for Vegetarian Baked Beans that is really very nice. But nothing beats this recipe when you want to go all out. I also have a recipe for Instant Pot and Oven old Fashioned Baked Beans that is lovely. (If you happen to have an instant pot, that is.) (I did but gave it back to daughter Paula because I never used it.) Call me old fashioned, but I like to soak beans and go from there. But the result is very much the same.
But regardless of what recipe you use, homemade baked beans are one of the reasons life is worth living. And because life is too short to eat mediocre food, go the extra mile and fix baked beans from scratch. And yes, I have doctored canned baked beans before to good result. Because once upon a time I too was a working mother and time was of the essence. But now, being a retired person with a bit more time on my hands, I wouldn’t think of paying good money for a small can of baked beans when I could build the whole mess from ingredients I almost always have on hand. So, consider this recipe next time you throw a BBQ party, or your family has requested a ribs, baked beans, and potato salad meal. But please, if you are in the area, let me know. I’ll bring dessert.
Well, that’s it for now. It’s New Years Eve and we are off to a potluck dinner at our neighbors Andy and Amy’s home. And guess what I’m bringing. Got it in one. Baked Beans.
So, to all – HAPPY NEW YEAR.
And as always, peace and love to all.
3 c. dry Navy beans (about 1½ lbs.) picked over and washed
¾ lb. meaty bacon, cut into ½-inch pieces
1 lg. yellow onion, chopped
3 garlic cloves, chopped
2 c. water, plus more if needed
2/3 c. molasses (not blackstrap – too strong)
1½ c. ketchup
½ dark rum, opt. (but why?)
2 T. Worcestershire sauce
2 tsp. paprika
½ tsp. seasoned salt
½ tsp. dried thyme leaves
½ tsp. dried savory
tiny pinch ground cloves
freshly ground black pepper
¼ c. Dijon mustard
1½ c. brown sugar, or more to taste
Day 1:
Place the washed dry beans in a bowl. Cover with 2 to 3-inches of cold water and set the bowl on your counter overnight. If it’s very warm in your kitchen, place the beans in your refrigerator. Drain and rinse the beans before using.
Day 2:
Fry the bacon till most of the fat has been rendered in a large covered Dutch Oven. (And no, you don’t drain off the bacon fat unless there is quite a bit. But with lean bacon you shouldn’t have too much.) Add the onion and sauté just until translucent. Add the garlic and cook for one minute.
Stir in the drained, soaked beans, water, molasses, ketchup, rum, Worcestershire sauce, paprika, seasoned salt, thyme, savory, cloves, black pepper, Dijon mustard, and brown sugar. Taste the sauce and adjust seasoning and brown sugar as desired.
Cover and bake in a pre-heated 300-degree oven for about 7 hours. Remove the lid and continue baking for another hour so that the top can brown nicely. (During the covered baking time, check the beans periodically to make sure they aren’t drying out too much. You can even give them a stir. Add water as needed. Or salt if required.)
Remove from oven and serve warm.
Can be made ahead, refrigerated, and warmed just before serving.
Yesterday I had this overwhelming desire to make quiche. Which happened. But after I had rolled out the crust for the quiche, I was left with a few pie crust scraps. Not enough to make another quiche or even a small pie. So, what to do with the bits that were left? I could always make Pie Crust Cookies. (See how-to below.) Then, I remembered that I owned at least 10 small tart pans. (I used to make mini quiches and tiny pecan tarts fairly frequently for parties or special events.) So, since we were having company for dinner, why not make some sweet, small, one bite tarts for dessert? But what to use as the filling that didn’t require more time in the kitchen? Plus, I didn’t have much dough to work with. So, even if I did have the time to make a filling, I would probably then have left over filling. Sometimes you just can’t win. But as it turns out, I did win. (This time!)
As I was debating what to use as a filling in these tart shells, I thought about using a bit of jam or jelly. But I had never actually used jam or jelly as a filling for small tarts. Or was there even such a thing as a jam tart?
Well, boy howdy, after searching the internet for jam tart recipes, I realized mini jam tarts were very popular. (About 16,200,000 results.) So, that’s just what I did. My only dilemma at this point was which jam to use. Since I had my own freezer rhubarb jam and gifted homemade strawberry jam already open in our fridge, I decided on the strawberry jam. And these little dessert bites turned out to be very delicious. Who knew?
I plated them along with a few other miniature sweet bites of this and that left over from Christmas. And this became a very nice way to end a meal.
So, if you too ever find yourself with leftover pie crust dough, consider making some tiny jam tarts. They are just so cute. And they taste good too.
Well, it’s sunny here on Camano Island today. But cold. Very cold. So, we are hunkering down for the day. Mr. C. is writing out band charts for a local singer (our dear friend Joan), and I am trying to decide whether to prepare Pasta with Arrabiata Sauce or Puttanesca for dinner. (Both recipes on this site.) Darn hard choice because we both adore these dishes equally.
May you too only be burdened with choices like my simple quandary described above. The world would be in such a better place if people everywhere had nothing of greater significance to contemplate than what to serve for dinner. Which gave me pause to reflect on how very lucky I am. And to give thanks to whichever deity happened to be listening for my wonderful life. I am well and truly blessed. Which is always my hope for each of you too.
Peace and love to all.
JAM TARTS
leftover pie crust (find my favorite recipe for pie crust below)
jam, jelly, or curd
Roll out the pie crust. (Not too thin.) Using a 2½-inch round cutter, make as many circles as possible. Carefully transfer the circles to an ungreased tart pan. Place about 1 teaspoon of jelly, jam, or curd in each pastry cup. Don’t overfill, or the jam, jelly, or curd will leak out of its confines and possibly burn.
Bake in a pre-heated 350-degree oven for about 35 minutes. Remove from oven and using a small offset spatula or table knife, carefully transfer the tarts to a cooling rack.
To decorate, you can dollop with a bit of whipped cream or shake a bit of powdered sugar over each one. But really, these babies are just wonderful ungarnished.
PIE CRUST
¼ c. very cold water
2 c. unbleached all-purpose flour, fluffed
1 tsp. kosher salt
heaping 2/3 c. Crisco
Step 1 – Pour cold water into a small bowl.
Step 2 – Measure flour and salt into a mixing bowl.
Step 3 – Take 1/3 cup of the flour back out of the mixing bowl and stir it into the water. Make a paste. Set aside.
Step 4 – Add the Crisco (heaping 2/3 cup) to the flour and salt mixture. Mix together. (I use my KitchenAid mixer.)
Step 5 – Add the water/flour paste to the flour/shortening bowl and mix just until blended. Do not over-mix. Roll out dough and place on a pie plate. This recipe makes enough dough for a double crust pie, if using a regular sized pie plate, or one large bottom crust with a little left over for pie crust cookies or small tarts like the one shown below.
Helpful hint: Use a pastry cloth to roll out your pie crust. It really makes a difference. You can find pastry cloth in almost any kitchen wares shop. Well worth the $10 or so.
PIE CRUST COOKIES
leftover pie crust
cinnamon
granulated sugar
Roll out your leftover dough. Cut into fancy shapes if you must. But really, just cut into pieces large enough to handle. Transfer to a baking sheet. Sprinkle with cinnamon and sugar. (You decide how much.)
Bake in a pre-heated 350-degree oven for 9-11 minutes or just until beginning to turn a light golden brown.
Remove from oven and cool on a wire rack. Then prepare to enjoy one of the most delicious treats you will ever put in your mouth.
