Author Archives: Patti

MY FAVORITE DESSERTS

Leave a reply

Oh my, even trying my very best, keeping my list of favorite desserts to a manageable number posed problems.

1) Should I put some cakes under this category or were they already included under My Favorite Cakes? (Already posted.) Because homemade cakes are also one of my favorite desserts to serve. But it seemed only proper (at the time) that cakes have their own special list. So, bottom line, when looking for a special dessert you should also look at my list of favorite cakes. (Why I didn’t just combine the two lists is something I will never understand. But at the time, it made sense). (Isn’t retrospect wonderful?) Right!!! Anyway, this list contains, except for my list of favorite cakes, cookies, and candy, (all perfectly correct to serve at the end of a meal BTW), some delicious ways to end a meal. And I know, almost all meals that end with dessert are a treat. Because, I don’t know about you, but I don’t usually serve dessert. Well, unless we are feeding company, that is. But just Mr. C, and me – heck no. We don’t need the extra calories. But with guests, all bets are off!

2) Which of all the desserts on my site would I not want to eat again? And the answer to that was – not one bloody one of them! I like them all! So, making choices was difficult. So, even though I tried really hard, I could not exclude any of the desserts you find listed below.   

So, given my logic for this long list, I hope you find this, and my other “favorite” lists helpful.

Well, snow is semi-predicted in our part of the world for later today and for the next couple of days. I say “semi-predicted” because the weather people can’t seem to make up their minds whether we should worry about the weather, or whether the weather is not going to cause us any grief at all. (Don’t you just love the English language. How did any of us ever learn to spell!)

So, on the happy thought of snow possibly falling on our beloved homeland, I’m planning quiche and spinach salad for dinner. But it won’t make itself. So, I better get to it.

As always, peace and love to all.

MY FAVORITE DESSERTS

Affogato

Almond Cake with Strawberry Sauce and Vanilla Bean Paste Whipped Cream

Amaretto Peach Cobbler

Apple Crisp with Spiced Rum and Cinnamon Whipped Cream

Bailey’s Irish Cream Cupcakes with Espresso Cream Cheese Frosting

Banana Split Trifle with French Vanilla Pudding, Pound Cake, and Chocolate Chunks

Berry Pie Bars

Bourbon Pecan Pie with Bourbon Whipped Cream

Bread Pudding with Spice Rum Sauce

Caramel Apple Bars

Chocolate Mousse with Cointreau

Chocolate Chip, Macadamia Nut, and Toasted Coconut Bars

Cherries Jubilee

Crumble Topped Raspberry Tart in an Oatmeal Crust

Flourless Orange Chocolate Cake

French Apple Pie

Fudgy Brownie, Chocolate Mousse, and Raspberry Trifle

Gooey Lemon Butter Cake

Italian Dream Cake

Lemon Meringue Pie

Lime or Lemon Curd Topped Cheesecake Bars

Mince Tarts or Pie with Bourbon Caramel Whipped Cream

Mincemeat Bars with Brandy Whipped Cream

Mixed Berry Trifle

Nantucket Cranberry Cake

Peach and Blueberry Galette in a Cinnamon Sugar Crust

Peach Kuchen

Peach Pie

Pumpkin Pie Bars with Bourbon-Caramel Whipped Cream

Pumpkin Pie with Bourbon Whipped Cream

Rhubarb Crisp with Caramel Whipped Cream

Rhubarb Pie

Salted Caramel Turtle Brownies

Salted Caramel Upside-Down Apple Cake

Salted Dark Chocolate Fudge-Walnut Brownies

Strawberry Buckle

Strawberry Rhubarb Cheesecake Bars

Strawberry Rhubarb Crumble

Strawberry Shortcake

Sweet Potato Pie with Bourbon Caramel Whipped Cream

Tart Cherry Topped Cheesecake Bars

Tiramisu

DILL PICKLES

Leave a reply

I can’t believe I haven’t already posted this recipe. Because truly, these are the best dill pickles you will ever eat. And yes, I know, this is not the time of year to make dill pickles. I got that. But, if I had realized earlier that I had been so remiss, you would already have the recipe. You see how that works? But in making My Favorite This and That Recipes list, I discovered my omission. But it’s never too late, as the old saying goes. Plus, better late than never! And sorry about no picture. But use your imagination and conjure up a picture of a small cucumber turned a lovely shade of dark green. You got it!

As I stated above, these are the best dill pickles ever. Plus, they are easy and inexpensive to make. But best made outdoors. Allow me to explain.

Many a time dill pickles were made at an afternoon Pickle Packin’ Party at our Bellevue home on a sunny early autumn afternoon. We would invite family and friends to come and share the fun and then stay for a BBQ dinner. Because bottom line, packing pickles is most fun when done with others. And since there is a lot of water involved with pickle making (washing the cucumbers and making the brine) watching out for friends and spouses coming close to you with a hose is always a concern. Sunny days and waterpower can easily (and did) turn a normally passive spouse or friend into a crazed adult. Of course, there may have been beer involved, but who can remember that far back! All I know is that fun was had by all. And the result was everyone went home with pickles a plenty.

So, if you too are into dill pickles, give this wonderful recipe from our dear family friend Charlotte a try. I’m not kidding – these pickles are amazing.

Also, hosting a party where some type of edible to share is being prepared is worth the effort. I don’t care if it’s Glögg, pickled herring, cookies, chicken stock, beef stock, demi-glace, or dill pickles. (All edibles that have been the theme of parties we have hosted in the past). Even the folks who are only interested enough in a kitchen to be able to find the dining table, refrigerator, coffee maker, and where the booze is stored are going to enjoy themselves. I mean really, who doesn’t have fun at a party? Especially if there’s food being made and food being eaten. And perhaps a drink in hand!

So, if you haven’t yet made a New Year’s resolution, hosting a food making party might be an easy “resolution” to fulfill. And who doesn’t appreciate even one resolution marked PAID.

As always, peace and love to all.      

12-14 wide mouth qt. jars and lids

12 lbs. pickling cucumbers 3-4 inches long

1 lg. bunch fresh dill, cut into 4-inch lengths

12-14 peeled garlic cloves

2-2½ tsp. alum

12-14 sm. dried hot red peppers

2 qt. white vinegar

6 qt. water

2 c. pickling salt (you can use kosher salt if it doesn’t contain anti-caking agents)

Thoroughly scrub the cucumbers and lightly pack them in jars. To each jar add a lot of fresh dill (stems and all), 1 garlic clove, ⅛ teaspoon alum, and 1 hot red pepper.

In a large pot, bring the vinegar, water, and salt to a boil.

In another pot, place the lids in water to cover and bring to a simmer (180-degrees) for at least 10 minutes. Do not let the lids boil. Keep the lids in the simmering water until ready for use.

One at a time, pour hot brine over the cucumbers up to the neck of the jar. Quickly wipe the rim with a clean cloth and pop on one of the lids. Tighten it down with a clean ring. Seal as tightly as possible. Store for about 3 weeks before enjoying the fruits of your labor. (And yes, cucumbers are botanically a fruit.)

Please note: Even if a couple of the jars don’t seal properly, they should be just fine. The brine for pickles being high in vinegar (acid) and salt, does not support the growth of Clostridium botulinum bacteria.   

MY FAVORITE GRAVIES

Leave a reply

My friend Jim called last night to tell me I forgot Mashed Potatoes and “Grandma” Gravy from my posting of My Favorite Side Dishes. I had a list already started for Savory Sauces and Gravies, but after talking with Jim I decided gravies needed their own list. Because if anything is more delicious and harder to achieve than a fantastic gravy, I have yet to prepare or taste it. And about the “grandma” part, well it’s because Jim always tells me I make good gravy because I’m a grandma. Ridiculous! It’s not being a grandma. The number one secret to making great gravy is time. Time spent preparing gravy (decades in my case) and actual time for the gravy to burble while the flavors develop, and the mixture thickens to glossy perfection. So, in my estimation, practice and patience are the two main ingredients in a wonderful gravy.   

So, along with providing you with my list of favorite gravies, I decided to write down my way of ensuring successful gravy results. There are just a few simple steps to follow, but they make all the difference in the world. (Or at least I think they do!)

Fat – drippings and brown bits from roasting/frying turkey, chicken, pork, or beef, unsalted butter, or fat of choice.

Flour or starch of choice – added to fat over low heat until the mixture resembles wet sand. This step takes time because you want all the fat absorbed by the starch. (And BTW, flour is my starch of choice.) If you are adding onion, garlic, or any other veggie to your gravy, slowly caramelize the onion in the fat and add the other veggies for just a minute before whisking in the flour. Let the mixture turn a nice golden brown before slowly adding liquid.

Liquid – Hot broth or stock (homemade is best), milk, or cream whisked in a small amount at a time until desired consistency is achieved. Whisking helps prevent lumps. This process takes me at least 20 minutes. Actually, when I am making turkey gravy, I start making the gravy as soon as the turkey comes out of the oven and has been transferred to a platter to rest before being sliced.

Don’t add salt until your final taste before serving, especially when using purchased broth or stock. (Even low-sodium stock or broth.) And never add salt when you make your own broth or stock. Salt can always be added. But do add a bit of freshly ground black pepper to any gravy.

Taste as you go along. If a boost of flavor is required, add a bit of base or even a gravy mix. (All’s fair when it comes to great gravy!) Better Then Bouillon makes great flavor bases. Plus, they offer a wide variety of flavors.    

For brown or white gravy, add a bit of Kitchen Bouquet. Kitchen Bouquet adds a nice rich color to your gravy. This seasoning sauce is primarily composed of caramel with vegetable flavorings. I also use KB in stews and some soups.

For any gravy, fresh herbs and spices can be really tasty. Wine or dry sherry are also fine additions.

Give it time! Gravy requires time to thicken and become silky smooth. So, never rush your gravy. And serve it super-hot.

Cognac – OK, not everyone has a small bottle of cognac in their pantry. But I would not have it any other way. Just a bit added to some gravies just before serving lifts the taste of your gravy to a new dimension. A tad bit of fresh lemon juice is also wonderful for certain gravies. 

Well, that’s it. All I have to say on the subject of gravy. Except, gravy is comfort food. Probably not a good idea to serve it every day. But on special occasions, there is simply nothing finer. I mean really, what would mashed potatoes and turkey dressing be without turkey gravy? Inconceivable! That’s what it would be. Inconceivable!   

So, with thoughts of turkey gravy happily floating through my mind, I wish you all peace and love.

MY FAVORITE GRAVIES

Bacon Flavored Red Gravy (under Grilled Meatloaf with Bacon Flavored Red Gravy)

Beef Gravy with Mushrooms and Onion

Creamy Chicken Gravy

Italian Chicken Gravy (over polenta)

Lamb Gravy (under Stuffed Boneless Leg of Lamb)

Mushroom Gravy (under Jägerschnitzel – German Pork Schnitzel with Mushroom Gravy)

Onion Gravy (under Beer Braised Bangers (Sausages) with Onion Gravy)

Pan Gravy (under Chicken Fried Steak with Pan Gravy)

Sausage Gravy (under Biscuits with Sausage Gravy)

Turkey Gravy with Cognac

CANDIED FRUIT AND NUT BRAIDED YEAST BREAD

Leave a reply

I have been enjoying a variation of this bread since I was a child. Every Christmas, our close family friend Charlotte always made a similar bread, and I routinely made a pig of myself. It was just so amazingly delicious.

So, when I started making bread in my early twenties, I found this recipe which was very like Charlottes, but also included a small amount of candied citron and candied cherries. And I liked it even better. (Some days an angel really does land on your shoulder.) Well, as you might have guessed, I have been making this bread ever since.

One of the fun Christmas events when my kids were young was to have an open house. All kinds of goodies were served including this Christmas bread. It was a way to share Christmas with our friends. And to teach the kids the enjoyment that can come from hosting. Other years we would deliver goodies to friends and family. The picture you see below was taken I believe in 1974. Ursala on the left and Paula on the right.

I didn’t bake this bread every year because there are just so many incredible breads out there that make wonderful Christmas treats. Like cinnamon rolls (several recipes on site), Christmas Berliner Stollen, Krendl (Russian Christmas Bread), Dried Cranberry and Almond Braided Danish, Bread Pudding with Spiced Rum Sauce, Baba Au Rhum, and Cream Cheese Danish. To name a few.  

But as with other favorite recipes of mine, I just make them and assume the recipe has already been posted on this site. Silly me. So, I apologize for not getting this braided yeast bread recipe posted sooner. (Like in time for Christmas 2023.) Also, this year, I changed things up a bit. Shape wise that is. I decided to make 5 small loaves instead of three braided breads. Every year I give 4 of our neighbors a small loaf of some type of sweet bread for Christmas. This year, as you can see from the picture above, it was a loaf of this delightful bread. (And yes, the fifth loaf stayed here and was gobbled up very quickly.)

So, if you too are a bread lover, and want to make something special for Christmas (or any other day of the year for that matter), this is a bread I am sure you will enjoy as much as I do. If you aren’t a candied fruit lover, just leave it out. Or change the type of candied fruit. Or add more nuts. Whatever appeals. Just don’t forget the glaze. It is just so wonderful. Not too sweet – just perfect. And if you have never used vanilla paste, get some at your earliest convenience. It is tantamount to heaven in a jar.

Well, it’s still raining here in NW Washington. But at least we aren’t having the same terrible snowstorms that are battering the East Coast and California. But there is a small chance of snow this weekend. And I say – bring it on! I love snow. Especially when there is nothing on our calendar. And for more weeks than I care to count, our weekend is free. And to that I say – HALLELUJAH! Let it snow, let it snow, let it snow.

And as always, peace and love to all.

2 c. whole milk, scalded

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

2/3 c. granulated sugar

2 tsp. kosher salt

¼ tsp. crushed cardamon seed

1 tsp. ground cinnamon

scant 2 T. active dry yeast

¼ c. lukewarm water

2 lg. eggs

8 c. unbleached all-purpose flour

1½ c. chopped walnuts

1 c. diced citron

1 c. chopped candied red and green maraschino cherries, plus more for decoration

veggie oil

½ c. powdered sugar

1 tsp. vanilla paste or vanilla extract

milk

Combine the scalded milk, butter, salt, crushed cardamon seeds, and cinnamon in the bowl of your stand mixer. Cool to lukewarm

Add the yeast softened in water. Add eggs. Mix well. Add 4 cups of the flour and beat well. Add the nuts, citron, chopped candied cherries, and enough remaining flour to form a firm dough (dough will be sticky).

Pour a bit of veggie oil in the bowl, and using your hands and a stiff spatula, form the dough into a lightly greased ball. Cover with plastic wrap and place in a warm place until doubled in bulk, about 60 minutes. Punch down the dough.

For three braided loaves:

Turn onto a lightly floured surface; divide into thirds. Divide each portion into thirds again. Shape each into a 14-in. rope. Place 3 ropes on parchment paper or a greased baking pan and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise for 40-50 minutes or until doubled in size. Bake in a pre-heated 350-degree oven for about 20-25 minutes or until the internal temperature reaches at least 195-degrees.

Remove from oven and place on wire racks. Make the glaze by whisking the powdered sugar and vanilla bean paste together with enough milk to make a thin consistency. Using a pastry brush, coat the braids with a thin layer of icing. Decorate with holly leaves and additional red and green candied maraschino cherries.

For 5 small loaves:

Turn onto a lightly floured surface; divide into 5 equal sized pieces. Shape into footballs and place in small, lightly greased loaf pans.

Cover and let rise for 40-50 minutes or until doubled in size. Bake in a pre-heated 350-degree oven for 25-30 minutes or until the internal temperature reaches at least 195-degrees.

Remove from oven and place on wire racks. (If you have baked the loaves in aluminum foil pans, let the bread cool in the same pans. If not, remove from pans. Make the glaze by whisking the powdered sugar and vanilla bean paste together with enough milk to make a thin consistency. Using a pastry brush, coat the braids with a thin layer of icing. Decorate with holly leaves and additional red and green candied maraschino cherries.

     

MY FAVORITE SIDE DISHES  

Leave a reply

This was a hard category for me to undertake. For me, side dishes are often more important to the meal than the entrée. Wait, that’s not true. Most of the time, for me, side dishes make the meal.

As I’ve gotten older, I find meat less appealing. Yes, I still eat meat. But a lot less than when I was younger. So, keeping my list of favorite side dishes to a reasonable size was like asking me to choose which of my kids I loved the most. Almost impossible! (Not for my kids because I love them all to the moon and back.) But to choose my favorite side dishes? Holy cow. And then, what constitutes a side dish? The starch or the vegetables or a combination thereof. So, I have broken this category into two parts. MY FAVORITE SIDE DISHES (EMPHASIS ON THE STARCH) and MY FAVORITE SIDE DISHES (EMPHASIS ON THE VEGGIES).

And even then, the lists are longer than I wanted. But none of these dishes could be eliminated. So, if you were looking for a short list, just know that I tried my darndest to adhere to the KISS principle. (Keep It Simple Sister.) But this was the best I could do.

So, I hope you find these lists beneficial. I know looking at my “favorites” lists is a lot easier than looking through all the recipes on this site. But don’t limit yourself to just my favorites. Because all the recipes on this site I consider worthy of your time and effort in the kitchen.

OK, that’s it for today. It’s stormy outside so there are no mountains in evidence. It’s windy, so the birds must have hunkered down and decided to stay at ground level rather than be up in our trees. Even Port Susan Bay is disguised as a fog bank. So, our outdoor color palette for today seems to be restricted to various shades of grey and green. With more of the same predicted.

But we are cozy in our home, with nothing more important to worry about than the possibility of snow this weekend. My wish is that every person on earth was blessed with this same inconsequential level of concern. I realize this will never be the case. But if I happen upon a bottle with a genie in it, my first and only wish will be for life to become considerably easier for everyone on earth.

Peace and love to all.     

MY FAVORITE SIDE DISHES (EMPHASIS ON THE STARCH)

Asian Flavored Steamed Rice

Baked Cheddar Cheese and Fresh Chive Polenta

Brown Rice Patties

Creamy and Savory Grits

Creamy Garlic and Rosemary Polenta

Creamy Parmesan Polenta

Creamy Polenta with Cream Cheese

Easy Fried Rice

Fried Marinated Tofu with Green Onions and Sesame Seeds

Green Chilies and Rice Casserole

Gruyèr Cheese Soufflé

Israeli Couscous with Shallots, Garlic, and Shiitake Mushrooms

Lemon Pepper Rice

Lemony Quinoa with Fresh Herbs

Mushroom Risotto with Green Onions and Peas

Potato, Gruyère Cheese, and Caramelized Onion Gratin

Noodles Romanoff

Quinoa, Kale, and Shallot Pilaf

Rice Cooker Savory Brown Basmati Rice

Savory German Bread Pudding with Mushrooms

Savory Kale and Mushroom Strata (Bread Pudding)

Savory Mushroom Rice-A-Roni

Savory Wild Rice, Brown Rice, and Mushroom Pilaf

Simple Vegetarian Fried Brown Basmati Rice

Spinach and Mushroom Wild Rice Pilaf

Turmeric Rice

White Cheddar Cheese Grits

Wild Mushroom Bread Pudding

MY FAVORITE SIDE DISHES (EMPHASIS ON THE VEGGIES)  

Accordion Baked Potatoes (Hasselback) (Under Easy Friday Night Fish Fry)

Beets in a Lemon-Garlic Vinaigrette

Braised Green Cabbage

Cheezy Baked Cauliflower

Chinese Salt and Pepper oven Roasted Beans

Collard Greens with Smoked Pork Hock

Creamy Caramelized Pearl Onions and Petite Peas

Creamy Corn Pudding

Creamy Mashed Sweet Potatoes

Dried Corn Casserole

Eggplant Parmesan Light

French Mashed Potatoes with Gruyère and Mozzarella Cheese (Aligot)

Fried Cabbage with Bacon

Fried Zucchini

German Potato Salad

Grilled Corn on the Cob with Chili Garlic Sauce

Honey and Soy Sauce Glazed Green Beans

Honey, Thyme, and Balsamic Glaze Dressed Beets with Feta Cheese

Mashed Potatoes with Bacon, Cheese, Chives, and Sour Cream

Oktoberfest Sauerkraut

Oven Baked Melting Potato Slices

Oven Roasted Steak Fries with Fry Sauce

Roasted Carrots with a Honey Bourbon Glaze

Roasted Veggies with Lemon Garlic Aioli

Scalloped Potatoes

Spinach and Gruyère Cheese Gratin

Spinach with Almonds and Feta Cheese

Sweet Potato Casserole

Twice Baked Potatoes

Yukon Gold and Sweet Potato Gratin with Manchego Cheese

Yukon Gold Potato Gratin with Pepper Jack and White Cheddar Cheese

Zucchini, Caramelized Onion, and Pepper Jack Cheese Gratin

Zucchini Pancakes

KANSAS CITY STYLE BBQ SAUCE

Leave a reply

Although I have 2 other BBQ sauces on this site, I decided last evening to look for a Kansas City style BBQ sauce recipe. Our good friends Jim and Margo swear by bottled KC Masterpiece BBQ Sauce. But it is not available at our local grocery store. So, I went online looking for a knock-off recipe. What I found was this recipe from heygrillhey.com. I changed a couple of the amounts because of personal preference, but the rest is straight off the site.

Now you may be wondering why I didn’t just make one of my regular recipes. Well, if truth be told, I was not in the mood to cook. I know. Doesn’t happen very often. But I was tired from trying to book our trailer trip in May and finding many of our favorite campgrounds already booked up solid. Grrrrr

So, I wanted a BBQ sauce where I didn’t have to chop a darn thing. Because in my current frustrated condition, I might have chopped off a finger. And not even realized it was gone! So, with this recipe, the hardest thing I had to do was get my small Le Creuset cast iron pan out of the drawer where it lives. After that it was all downhill.

And I am so glad I made this sauce. It is delicious and ever so simple to make. And it was perfect with the ribs I served. (Also stinkin’ easy to make.) (Savory Oven Baked Pork Loin Back Ribs.) I also served half a baked sweet potato to each of us along with some left-over baked beans. A fine meal if I do say so myself. (And so little time spent.)

So, if you too ever find yourself with limited energy but a desperate need for BBQ sauce, this is the recipe for you. (Even if you have all the energy in the world, this is still the recipe for you.)

Well, that’s it for today. I still have a few days to book for our May adventure, and it’s too early to start drinking. So, I better sign off and get back to work.

As always, peace and love to all.   

8 oz. can tomato sauce

½ c. ketchup

6 T. brown sugar

¼ c. apple cider vinegar

¼ c. molasses

1½ tsp. smoked paprika

1 tsp. kosher salt, or more to taste

freshly ground black pepper 

½ tsp. chili powder

½ tsp. granulated garlic  

½ tsp. granulated onion  

¼ tsp. dried mustard

⅛ tsp. crushed red pepper flakes, or more to taste

Whisk all ingredients together in a saucepan. Bring to a boil over medium heat, reduce heat, and gently simmer uncovered for 30 minutes.

Remove from heat and allow to cool completely before transferring to an airtight container. Store in your refrigerator.

This sauce can be used immediately, but best when made ahead. Can be served warm or at room temperature. Great with ribs.

CHICKEN OR TURKEY STOCK

Leave a reply

I realized when I posted the Cassoulet recipe, that I had never posted my chicken or turkey stock recipe. (My bad!) So, please find my stock recipe attached.

4 lbs. chicken or turkey parts, pieces, giblets, and bones

1 onion, roughly chopped

1 leek, white and green part, roughly chopped

2 carrots, cut into 1-inch sections

2 celery ribs, plus leaves, cut into 1-inch pieces

2 garlic cloves

1 bay leaf

3 T. fresh parsley

1 tsp. dried thyme

6 peppercorns

3 qt. water

Spread the chicken or turkey bones, etc. on one very large or 2 smaller rimmed baking pans. Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Remove from oven and place the meat in a large, covered Dutch oven and pan.

Pour a small amount of water in the pan(s) and let sit for several minutes. Then using a sturdy spatula, lift all the browned bits off the bottom, along with the water, and add to meat. Then add all the remaining ingredients. Bring to a boil, cover, reduce heat, and simmer for at least 3 hours.  

When ready to use or store for future use, remove from heat and let cool for about 30 minutes. Then strain the liquid into a container. Discard all the meat and veggies. If you aren’t going to use the stock immediately, place covered in your refrigerator. Before using, if desired, remove the fat that has formed on the surface.

Use in any recipe calling for stock* or broth**.

*Stock is a rich, savory liquid prepared by simmering bones (and in my recipe – flesh) and vegetables in water for hours with herbs and spices until the flavor is extracted. Stock derives its flavor primarily from protein, not from heavy sodium. As a result, stock is usually healthier than broth and delivers a richer mouth feel and deeper flavor than broth.

**Broth, on the other hand, usually contains flesh (no bones) plus a lot of salt. It can be used any time stock is listed as an ingredient. But be aware that it might be quite salty. So, plan to adjust your recipe accordingly.

CASSOULET

Leave a reply

Cassoulet before topped with duck

Cooked duck for topping/garnish

As the Beatles sing “I get by with a little help from my friends”. In this case, “a lot of help from my friend”. My friend, this time, being Jim.

It all started with me buying all the meat for cassoulet about a year ago. Then of course, time went by and the ingredients for this classic French dish languished in the freezer portion of our basement refrigerator/freezer. Until one day when Mr. C. asked me for maybe the 4th time when I was going to use the expensive meat I had purchased to try my hand at making cassoulet? Well, I can take a hint! (Especially after 4 “reminders”.) Huh, perhaps I should get my act together and use the meat as planned. So, I called Jim and Margo and invited them to dinner.

My cassoulet was OK, but both Jim and I felt it needed some work. So, Jim suggested we prepare the dish together for our Christmas Eve dinner. What a grand idea! (It actually saved me coming up with a dinner plan. So, I was thrilled on two levels.)

So, the recipe you find below is the result of a joint venture. But I must confess, most of the reason the recipe turned out to be so delicious, is all on Jim. So, we all have Mr. H. to thank.  

Well, that’s it for today. Last night Mr. C. had a gig which I attended. Tonight, we are driving to Seattle to hear “Nearly Dan” (a Steely Dan tribute band) at Jazz Alley. And tomorrow Mr. C. has another gig. (There truly is no rest for the wicked.) Anyway, keeping busy keeps us out of trouble. And that’s always a good thing.

And do try this cassoulet recipe. It contains far fewer ingredients than some and comes together fairly quickly. Not an inexpensive dish to make. Especially since it was originally considered peasant food. But how many people these days have ducks living in their backyard, or back bacon or duck fat, etc., just lying around? Not this couple, that’s for sure. And cannellini beans don’t grow on trees here either. So, many of the ingredients for this recipe must be purchased at a premium.

But for a special occasion, this is just the perfect comfort food to serve your family and friends. On that happy note – peace and love to all.

1 lb. dried cannellini or cassoulet beans, rinsed

chicken stock (preferably homemade – recipe below)

8 garlic cloves, sliced

1 c. diced onion

4 bay leaves

2 duck breasts patted dry with paper towels and the skin scored

6 oz. back bacon (unsmoked if possible) cut into ¾-inch cubes (sometimes referred to as “fat back”)  

2-3 bone-less, skinless chicken thighs

½ lb. garlic sausage like Kielbasa or a French style, unsmoked garlic sausage, cut into 1-inch pieces on the diagonal

duck fat, if needed

kosher salt, if needed

freshly ground black pepper (quite a bit)

Day 1:

In a Dutch oven, cover beans with 1 quart chicken stock. Add the garlic, onion, and bay leaves. Cover and refrigerate overnight.

Day 2:

Remove beans from fridge. Add 2 cups of chicken stock and bring to a boil, reduce heat, and simmer until the beans are tender. (This could take a couple, three hours, so plan ahead.) Keep adding chicken stock as required.

While the beans are cooking, place the duck breasts, skin side down in a cold frying pan. Slowly fry the duck breasts over medium heat until the fat is rendered, and the skin is crispy. Flip and brown the second side. Remove from pan (keeping the pan on your stove) and place the duck breasts in an oven proof pan and bake in a pre-heated 350-degree oven only until the internal temperature reaches 125-degrees. Remove from oven and set aside. Pour any duck fat remaining in pan in with the beans. (You can even deglaze the pan with a bit of chicken stock and throw that in with the beans too. The more flavor base the better.) When cool, slice the duck breasts into thin strips.

While the duck is in the oven, cook the back bacon until crispy in the same pan you used to cook the duck. Remove from pan and set aside.

Add the chicken thighs to the same pan and cook until golden brown on both sides. Remove from pan and set aside. When cool cut into small pieces.

Next brown the sausage, adding more duck fat as needed. When browned, remove from pan. Set aside until needed.

Deglaze the pan with chicken stock and add the liquid plus brown bits to the pot of beans along with all the pieces of meat except the duck. Add stock as needed for desired consistency. Cook until the beans are tender. Taste and add salt if necessary and black pepper.

To serve, scoop the beans and meat into large flat soup bowls. Top with duck, skin side up so that it stays crispy. Serve with garlic bread or any toasted chewy bread.

Please note: This cassoulet can be served as a thick stew or as a soup. It all depends on how much stock you add to tenderize the beans. Either way, you are in for a treat.

CHICKEN OR TURKEY STOCK*

4 lbs. chicken or turkey parts, pieces, giblets, and bones

1 onion, roughly chopped

1 leek, white and green part, roughly chopped

2 carrots, cut into 1-inch sections

2 celery ribs, plus leaves, cut into 1-inch pieces

2 garlic cloves

1 bay leaf

3 T. fresh parsley

1 tsp. dried thyme

6 peppercorns

3 qt. water

Spread the chicken or turkey bones, etc. on one very large or 2 smaller rimmed baking pans. Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Remove from oven and place the meat in a large, covered Dutch oven and pan.

Pour a small amount of water in the pan(s) and let sit for several minutes. Then using a sturdy spatula, lift all the browned bits off the bottom, along with the water, and add to the pot with meat. Then add all the remaining ingredients. Bring to a boil, cover, reduce heat, and simmer for at least 3 hours.  

When ready to use or store for future use, remove from heat and let cool for about 30 minutes. Then strain the liquid into a container. Discard all the meat and veggies. If you aren’t going to use the stock immediately, place covered in your refrigerator. Before using, if desired, remove the fat that has formed on the surface.

Use in any recipe calling for stock or broth**.

*Stock is a rich, savory liquid prepared by simmering bones (and in my recipe – flesh) and vegetables in water for hours with herbs and spices until the flavor is extracted. Stock derives its flavor primarily from protein, not from heavy sodium. As a result, stock is usually healthier than broth and delivers a richer mouth feel and deeper flavor than broth.

**Broth, on the other hand, usually contains flesh (no bones) plus a lot of salt. It can be used any time stock is listed as an ingredient. But be aware that it might be quite salty. So, plan to adjust your recipe accordingly if you are using broth rather than stock.

MY FAVORITE CASSEROLES

Leave a reply

Since it is winter and the holidays are over and I’m still recovering from all the food, fun, and friendship, I decided it was the perfect time to share my favorite casseroles with you. Because casseroles are comfort food. And who doesn’t need a little extra consideration after all the hard work of making the holidays special for family and friends.   

Now, I’m not implying that every casserole can be thrown together at lightning speed. That just isn’t how it works. Some casseroles take a great deal of preparation. For example – lasagna. Which at first glance appears to be easy-peasy. Easy to prepare yes, quick to make, not so much. But casseroles often have the redeeming quality of needing only one other dish to make the meal complete. Lasagna again, for example, needs only a green salad to make for wonderful eating. Of course, garlic bread wouldn’t hurt. But not absolutely necessary. (Except at our house. But that’s a story for a later time.)

A guess my point is that casseroles once prepared, can often just be popped in the oven while a simple salad is being prepared. After that, if the cook is lucky, she or he can relax a bit while the oven does the finishing work. Or if extremely lucky, can imbibe a glass of something refreshing while contemplating the world from a comfy chair in front of the fire.

And not to be forgotten, casseroles can usually be made ahead. And that too is a great thing.

But basically, casseroles make for good eating. And I know, some people turn their noses up at the very thought of casseroles. I can only feel sorry for these poor folks who must have endured too many dry tuna casseroles as children. (I am among that group.) But luckily, I got over the horror of tuna casserole when I learned to cook.

So, if you too enjoy a good casserole, know that from all my casserole recipes, these are my all-time favorites.

In the next few days, I will also be posting My Favorite Vegetable Side Dishes. Many on the side dish list would also fit perfectly on this list of favorite casseroles. So, keep that in mind when you need ideas for baked veggie dishes.

Well, that’s it for now. Mr. C. has a gig tonight at the Rockfish Grill in Anacortes with the Whistle Lake Jazz Quartet. (Four of my favorite people who just happen to also be great musicians.) So, I need to get going.

But before I stop blathering for today, I do hope you know how much I enjoy sharing my world with you. And I do appreciate that you allow me to be myself, even though I’m sure you often throw your hands up and roll your eyes at some of my stream of consciousness diatribes. Just think of yourselves as my avenue to sanity.

Because sometimes I just can’t keep my worrisome thoughts and feelings to myself. What is currently happening to our world often makes me extremely sad. I hate wars of any kind. I loathe the gun violence in our country. I detest any group feeling superior to another and acting on that ignorance. And I especially despise the political division in our country even though I try to understand other people’s opinions. But not when they involve greed, hate, prejudice, and a willingness to hurt others for their own gain. Or to inflict their own personal belief or beliefs to the inevitable detriment of others. There I draw the line. So, to my thinking, if I don’t draw a line and express my concern, then I am silently expressing approval. And I absolutely refuse to do that! So, pardon my strong feelings on these matters, but hopefully you will understand that it comes from a place of deep concern and empathy.

If you too have something to say in defense of others who may not have a voice, please do so. If nothing else, it will help you get whatever it is off your chest. And if done in the spirit of offering a respectful difference of opinion, the other person might possibly re-think his or her own position. Or you might possibly change your own way of thinking. That too could happen. And all in the spirit of learning and civility.

And as always, peace and love to all.

MY FAVORITE CASSEROLES (or casserole like dishes)

Baked Cheesy Chicken Florentine Casserole

Baked Chicken with Sour Cream and Mushrooms

Baked Puttanesca with Béchamel Sauce 

Cheese Enchiladas with Red Chili Sauce

Cheezy Stuffed Green Peppers

Chicken Enchilada Suizas Casserole

Chicken Pot Pie – Have it Your Way!

Chiles Rellenos Casserole

Creamy Mac and Cheese

Fast and Easy Italian Sausage Pasta

Green Chilies and Rice Casserole

Gruyère Cheese, Spinach, and Mushroom Breakfast Casserole

Italian Casserole with Sausage, Mushrooms, and Sour Cream

Italian Sausage, Mushroom, Cheese, and Egg Breakfast Casserole

Italian Sausage Pasta with Roasted Red Peppers and Mozzarella Cheese

Italian Sausage, Spinach, and Mushroom Casserole

Lasagna Bolognese

Pancetta and Gruyère Breakfast Casserole

Roasted Veggie Lasagna with Cheese Béchamel Sauce 

Three Cheese Macaroni Casserole (gourmet Mac and Cheese)

Vegetable Lasagna

SIMPLE LEFTOVER LAMB (OR MEAT OF CHOICE) RAGÙ

Leave a reply

For this year’s extended family Christmas dinner, our dear friends Jim and Margo were the hosts and served us boneless leg of lamb. With all the trimmings. Jim and I had attended a cooking class decades ago at an Italian restaurant in Redmond, Washington and together we had learned to prepare this fantastic lamb dish. You can find the recipe on this site – Stuffed Boneless Leg of Lamb. And truly, it remains the best recipe for boneless leg of lamb that I have ever tasted.  

Anyway, there were leftovers offered, so I brought home 4 big slices. But then, what to do with the lamb? Given my druthers, I almost always think Italian. So, how about a ragù. I mean really, who doesn’t love a ragù? And yes, I already had a lamb ragù recipe on my blog. (Lamb Ragù with Penne Pasta.)  But when examined, I didn’t have one of the main ingredients, so, I started over and came up with this recipe.

And I must say, this ragù came out perfect. And the exciting part was that the ragù sauce was so very delicious even before I added the lamb. In fact, it’s a miracle I didn’t “taste” the sauce to extinction before I ever added the lamb and pasta. It was just that good. And it had been exceedingly easy and fast to prepare. And contained ingredients I almost always had on hand. (Can’t beat that!) So, if you are a vegetarian, this recipe would work for you. Just leave out the meat. Duh!

And since I’m sure you were wondering, according to foodandwine.com, “Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables, and occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella”. 

So, there you have it. A ragù that is easy to fix and very tasty. And ever so versatile. You could easily use leftover beef, pork, or chicken in this recipe. Or go completely nuts and use baby goat. The options are endless. (Just let me know how this recipe works with baby goat. Since the chance of me ever having leftover baby goat is slim to nil.)

Well, that’s it for today. I feel like I’m still in recovery mode. Each year, the recovery period from all the fun and exciting holiday events is getting longer. 30 years ago, I could have bounced back and gone back to work with nary a backward glance. All I can see now for the immediate future is afternoon naps and thoughts of my pillow starting at about 8:30 pm.

But even with less energy and more time required to recover from all the fun, I still love the holidays. I love getting together with close friends and family. I love all the pretty holiday decorations both on the outside of houses and the Christmas trees that are on display through front room windows late at night. I love making homemade goodies for family and friends. I love how excited little kids get when they see Santa. Because I too am still a little kid when it comes to Santa.

But the best thing for me is seeing family and friends. Getting to spend time with people who have been a huge part of my life for decades. There is just nothing better than sharing the holidays with these loved ones even if it’s just for a short time.  

I hope you too had a chance to enjoy the company of loved ones this year. And that you can share your holidays and blessings with loved ones for many years to come.

Peace and love to all.

1 T. extra virgin olive oil

½ onion, chopped

⅓ c. shredded carrot

8-10 button mushrooms, thinly sliced

2 garlic cloves, crushed

½ tsp. dried oregano

pinch crushed red pepper flakes

pinch kosher salt

freshly ground black pepper

½ tsp. brown sugar

1 T. tomato paste

1 (8-oz.) can tomato sauce

2 T. water

½ tsp. Worcestershire sauce

1 c. finely diced leftover lamb (or meat of choice)  

1 c. rigatoni pasta, cooked al dente (or your favorite pasta shape)

grated Pecorino-Romano cheese, opt.

basil leaves, finely cut, opt.

Heat the olive oil in a large, heavy pan over medium heat. Add the onion and grated carrot. Cook for 5-10 minutes or until the onion is softened and turning golden. Add the garlic, oregano, crushed red pepper flakes, salt, and black pepper; cook for 2 more minutes.

Add the brown sugar, tomato paste, tomato sauce, water, and Worcestershire sauce. Simmer gently for about 20 minutes to combine the flavors.

Just before serving, add the lamb and al dente pasta. Cook just until the lamb is hot.

Pass the grated cheese and basil. Great served with garlic bread.