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.
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.
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.
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)
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. Aragù 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.
There are just those times when we as bakers desire to make a special occasion pastry, but don’t want to go to a lot of expense or effort. Well then, if you ever find yourself in that head space, this is the recipe for you.
When my kids were young, I made this pastry quite often at Christmas time. My daughter Paula especially adored this treat. And to this day, I totally love it too. And one of the main reasons is that it is delicious and ever so easy to make. And pretty, too.
And I know, I should have posted this recipe before Christmas, but I too was super busy. Why every year I add more things to my Christmas to-do list is a question best left for a trained counselor to determine. But the fact remains. Every year I think up at least one more goody to prepare for family and friends. So, basically, I’ve never had the time in December for even a quick trip to a trained professional to determine if there is any hope for people like me who suffer with MSS (Martha Stewart Syndrome). And it’s too bad. I seem to have a flaming case of this misunderstood but authentic condition, and I know plenty of others who also “yust go nuts at Christmas”. (Thank you, Stan Boreson.) The rest of the year, I seem to be able to contain my zest for producing prodigious amounts of goodies. So, who needs a counselor then? (For me it’s just a seasonal disorder. And maybe some time in the future, it will disappear just like my ability to drink wine has gone the way of the dinosaurs.) Grrrrrr
So, even though you may think you don’t really need this recipe until next Christmas, don’t forget about Easter morning, or for a Sunday brunch, or for a special Valentine’s Day breakfast for your honey. There are lots of occasions when this pastry would be a welcome addition to your menu.
And you can decorate this pastry any way you want. Valentines Day it would be fun to top the pastry with pink glaze and sprinkles. For Easter, pink glaze, pink coconut, and Cadbury mini eggs. The decorating choices are endless.
So, remember this recipe the next time you need to make something special for your family or friends. Think of this recipe as a gift from Betty Crocker. But who was Betty Crocker?
Well, according to bettycrocker.com “We got our start in 1921 — and thank you, we do look good for our age. Who could have guessed that a simple contest by The Washburn-Crosby Company would give birth to an icon? The contest called on home cooks to solve a jigsaw puzzle for the chance to win a pincushion in the shape of a bag of Gold Medal Flour (cute). Washburn, a flour-milling company and predecessor of General Mills, Inc., was surprised to find themselves suddenly inundated with questions from home cooks who used the competition as an opportunity to ask for expert baking advice.
But who could offer the public the spoonfuls of wisdom American cooks were so hungry for? Enter, Betty Crocker. Now, Betty was not a single person. The name was created as a way to personalize responses to questions, and if you guessed that the name has meaning behind it, you’re right. “Crocker” was chosen in honor of a popular company director, and “Betty” was selected because… well, she sounded friendly. We love a little history moment.
But there was one final element needed to bring Betty to life. The Washburn-Crosby Company invited their female employees to try their hand at a Betty Crocker signature. A distinctive winner was chosen and is still used today. Talk about an icon in iconography!”
My Betty Crocker cookbook (1961 First Edition, Third Printing) given to me in 1964 by my Aunt Ruth along with several baking pans and cookie sheets. I still have all the bake ware, but I’d rather still have my aunt. She lived to be 90, but I still miss her. She was a great woman and a true friend.
As you can see, the book is now in two parts. And if you look closely at the top left recipe on the right page, you will find the recipe for Danish Puff. As you can also see, this cookbook was very well used/loved. (Battered and bruised might be a better description.) And yes, I still consult it periodically. Old habits die hard.
So, to all of you who also learned to cook from reading a Betty Crocker cookbook (or any other cookbook for that matter) from cover to cover several times a year, congratulations. We did it. We read recipes, we made casseroles and soups and cookies, and were inspired to feed our family and friends both nutritious and delicious dishes. And has there ever been a better way to show our love. I think not! Keep up the good work everyone! Happy New Year.
And as always, peace and love to all.
Pastry:
1 c. unbleached all-purpose flour, fluffed
pinch fine sea salt
½ c. (1 stick) unsalted butter, room temp.
2 T. water
Place the flour and salt in the bowl of your food processor. Pulse a few times until the pieces are the size of coarse crumbs. Mix in the water.
Or in a medium sized mixing bowl, cut the softened butter into the flour mixture using a pastry blender or pulling 2 table knives through ingredients in opposite directions, until pieces are the size of coarse crumbs. Mix in the water.
Gather the pastry into a ball; divide in half. Pat each half into a 12×3-inch rectangle, about 3-inches apart, on an ungreased cookie sheet.
Topping:
½ c. (1 stick) unsalted butter
1 c. water
1 tsp. almond extract
1 c. unbleached all-purpose flour, fluffed
3 eggs
In a heavy 2-quart saucepan, heat the butter and water to a rolling boil; remove from heat. Quickly stir in almond extract and the 1 cup flour. (Stir as quickly as possible to prevent lumping.) When smooth, drop in 1 egg at a time, beating well after each addition. When smooth, spread half of the topping over each rectangle.
Bake in a pre-heated 350-degree oven for 50-60 minutes or until topping is crisp and a nice, light brown.
Remove from oven and transfer to a wire rack to cool completely before drizzling with glaze and garnishing with sliced almonds and maraschino cherries.
Vanilla Glaze:
½ c. powdered sugar
¼ tsp. almond extract
1-2 T. milk
In a small mixing bowl, whisk together the powdered sugar, almond extract, and enough milk to make a thin icing.
OK, I recently posted a recipe for Baked English Muffins, the easiest English muffins I have ever made. And now, I am posting a recipe for the easiest yeast bread I’ve ever had the pleasure to build. And if you also choose to make it, the easiest bread I believe you too will ever prepare. The bread, because of its round shape, should be referred to as a boule. That is if you are French and want to be fancy about it! And since I am and I do, this recipe results in a chewy and delicious boule. Which seems a bit too fancy for this bread because of the ease of preparation. But I’m going with it anyway because this bread is just that good! Such a small amount of effort involved as to be almost too good to be true. But please believe me, this is the bread recipe you need in your life if a) you hate to bake bread, b) you have no time to bake bread, c) you don’t even have enough time to go to the grocery store. Because bottom line, you can get the dough mixed in a shorter time than you can get your car out of your garage and down your driveway. Don’t believe me. Then stop reading this preface and look at the recipe itself.
Good – your back. I always miss you when you’re gone. Anyway – I used this bread the other evening to make garlic bread. And it was perfect. Nice and chewy and very much like the expensive chewy Italian bread we all adore. And the whole loaf (boule) only cost me a few pennies to make. (Aren’t I the thrifty one!)
So, don’t hesitate. Even if you’ve been baking bread for decades like I have, we all need a break occasionally. No one needs to know how easy this bread is to make. That can remain our little secret.
And as always, peace and love to all. And Happy, Happy New Year.
3 c. bread flour, fluffed, plus more for dusting
½ tsp. instant yeast
1¼ tsp. kosher salt
1½ c. warm water (about 110 degrees)
In a large bowl combine flour, yeast, and salt. Stir in the water. The dough will look like it needs more flour. Resist the temptation. Cover the bowl with plastic wrap. Let the dough rest at least 12 hours, preferably a few hours longer, at room temperature. (After a few hours the dough will look kind of caved in. That’s exactly what you want.)
After the dough has rested, place a piece of parchment paper in a medium sized bowl. Then, generously flour a work surface. (I use a floured pastry cloth on my kitchen counter.) Scoop the dough onto the floured surface. Sprinkle with a little flour and gently shape the floured dough into a ball. Then place the ball in the parchment paper lined bowl. Cover with a tea towel and let rest for at least 30 minutes.
While the dough is resting, place a covered Dutch oven (cast iron or enameled) or clay baker in your cold oven and set the temperature to 450-degrees. (You want your baking pan to get hot right along with your oven.)
After the dough has rested, carefully remove the pot from oven. Carefully take off lid. Pick up parchment paper with dough and place directly in pot. Cover with lid and bake 25 minutes with the lid on. Then remove the lid and bake another 12-15 minutes, or until the loaf is golden brown and the internal temperature reaches between 195 and 205-degrees.
Remove from oven and allow to cool before slicing. Great for garlic bread or sliced, toasted, and slathered with butter and jam.
It must be Christmas at the Carr’s. Why else would there be all those cookie tins on the counter? And fresh English muffins.
OK, these have to be the easiest and tastiest English muffins I have ever made. And all the credit goes to DrDan from 101cookingfortwo.com.
It all started with me wanting to make something new for Christmas morning – Black Forest Ham Breakfast Casserole Topped with Blender Hollandaise. (Basically, the lazy man’s (in this case woman’s) answer to Eggs Benedict.) To go along with Light and Fluffy Cinnamon Rolls with Rum Raisin Cream Cheese Frosting. (recipe on site) (And yes, of course, there must be cinnamon rolls for Christmas morning! At least at our house.)
And I know. A bread-based casserole and cinnamon rolls. How can you possibly justify making two breakfast dishes with that much gluten, Patricia Ann? Well, you must remember – the two dishes are for Christmas morning. No further justification required!
Anyway, since I have never made the breakfast casserole, and although I hope it will be delightfully delicious, there is always the possibility that it won’t. But I decided I couldn’t go too far wrong if I started with homemade English muffins.
And I have a positive feeling about this casserole. I just know it’s going to be delicious. Anything slathered with my homemade Blender Hollandaise (recipe on site) is just bound to be tasty. Even shoe leather would taste fantastic topped with this creamy, buttery lemon sauce. (It is truly delicious and ever so easy to make.) But back to this recipe.
Easy, easy, EASY! No mixer required. But the dough must rest overnight. And I think it’s best if you have a set of English Muffin Rings*. I got mine in one day with Amazon Prime. The rings make the process almost foolproof.
And I can’t begin to tell you how delicious these muffins are. OMG – never will I buy English muffins again. They are just so good and so inexpensive to build.
And if the breakfast casserole turns out to be delicious, I promise to share the recipe with you. (Well, of course I will!)
That’s it for today. Mr. C. has a big band concert this evening in Anacortes. And of course, I am going along, even though I have heard the concert twice already. But can you ever get too much jingle jazz? I think not! Just like you can’t make too many cookies or too much candy for Christmas. Just isn’t possible.
So, happy holidays to all. Even though I might not personally know you, I still consider you a friend. A friend who shares my love of cooking. And isn’t that a great way to start any relationship. With a shared passion. So, thank you for your friendship, and may it continue for years to come.
And as always, peace and love to all.
1½ c. whole milk
2 T. unsalted butter, melted
4½ tsp. granulated sugar
4½ tsp. rapid rise or quick dry yeast
¾ tsp. kosher salt
3¾ c. unbleached all-purpose flour, fluffed
cornmeal
Warm the milk in a large glass mixing bowl in your microwave to about 105-degrees.
Stir the warmed milk, melted butter, granulated sugar, and yeast together. Mix well and allow the yeast to proof for about 5 minutes or until starting to foam. Add the flour and salt to the yeast mixture. Mix well, scraping the sides of the bowl to make a shaggy dough.
Cover the dough with plastic wrap. Allow it to sit overnight at room temperature. The dough will sink a bit rather than keep rising. (This is what you want!)
Lightly grease the inside of a dozen 3-inch baking rings* and set them on a large parchment paper lined baking sheet.
After sitting overnight on your counter, turn the dough onto a floured work surface, gently roll into a ball, and then cut into 12 equal pie shaped pieces. (First, I cut the ball in half, then in half again. Then with each quarter, I cut 3 equal (or as close as possible to equal) sized pie shaped pieces. (Be gentle with the dough. Do not work it too much.)
Place a small bit of cornmeal in a shallow bowl. Gently form each piece of dough into a rough ball and coat with cornmeal.
Place the cornmeal coated balls into the prepared rings and flatten each one gently to fill the ring. Then using a finger, “dimple” the center in about a quarter of an inch. This will help the muffins bake flatter. Allow the muffins to rest for about 30 minutes while you pre-heat your oven to 400-degrees with another parchment paper lined large baking pan heating along with the oven.
Remove the preheated baking sheet from the oven. Carefully remove the muffins from the rings and place them on the hot baking sheet. Sprinkle each muffin with a bit more cornmeal.
Bake for 10 minutes. Flip the muffins. Bake another 8 minutes or until the color is golden brown, and the internal temperature reaches at least 200-degrees.
Remove from oven and cool completely before storing in an airtight container in your refrigerator.
*I purchased Lyellfe – 20-piece English Muffin Rings from Amazon. $19.99. And I like them very much. I figure I will recover the cost of the rings after the next batch of muffins I make because they are so inexpensive to make and so expensive to buy.
So, after making these chocolate orange balls, I asked Mr. C. to give one a try and see if they were fit to share with others. Once he stopped smiling, he assured me that they were more than alright, and could I please save him at least 5 dozen for his own consumption. I quickly explained that I hadn’t even made that many to begin with, but yes, there would be plenty left for him. (As if he ever had to give a thought to me not saving some of the goodies for him!) (Silly guy!) Anyway, I’m no dummy. I quickly figured out that he REALLY LIKED THESE TASTY TREATS.
So, if you too are thinking about giving something homemade to one of your nearest and dearest for Christmas, this might be the perfect recipe for you.
Now I know, this is not a quick and easy recipe to prepare. But I suppose if push came to shove, you could buy shortbread cookies for the crumbs part of the recipe. Or as I read in some recipes, you could use vanilla wafers. But using vanilla wafers just wouldn’t be the same. Nothing could ever possibly replace a true shortbread cookie for depth of flavor or consistency. Plus, if you make the shortbread yourself, you will have leftover shortbread to go with your eleven o’clock cup of coffee or tea. And how delightful a contemplation is that?
So, since I am also very busy getting ready for Christmas, I will stop writing today and get on with ticking off more items on my “to do” list. (And yes, at my age I must make a list, or important things like wrapping gifts simply wouldn’t get done.)
So, from one harried Mrs. Santa to all the rest of you Santas out there – have fun, stay sane, take frequent short breaks, and think up ways to lift the spirits of others. It starts with each of us. And we all know that a positive attitude is contagious. And if we are having fun, so will those around us. On that happy note – have a holly, jolly Christmas and the best New Year ever!
And as always, peace and love to all.
3 c. shortbread cookie crumbs (see shortbread recipe below)
1 c. powdered sugar, plus more for rolling
1 c. lightly toasted pecans, finely chopped
7 tsp. good cocoa powder
3 T. corn syrup
½ c. Cointreau or other orange liqueur
Mix the shortbread crumbs, 1 cup powdered sugar, pecans, and cocoa powder together in a mixing bowl.
Whisk the corn syrup and Cointreau together in a small bowl and add to the dry mix. Mix well. (If the mixture seems a bit wet, you can always stir in a couple more tablespoons of shortbread crumbs to the mix.)
Using a small ice cream scoop, form the mixture into equal sized balls. Place on a small parchment paper lined baking sheet. After the balls have all been scooped, use your hands to compact the mixture into smaller balls. Then roll them in powdered sugar and place back on the parchment paper. Refrigerate for about an hour. Transfer to an airtight container and store in your refrigerator.
Shortbread Recipe:
1½ c. (3 sticks) unsalted butter, room temperature
1½ c. powdered sugar
1½ tsp. vanilla extract
¾ tsp. salt
3 c. unbleached all-purpose flour, fluffed
With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With your mixer on low speed, add flour, mixing just until dough forms. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a compact round log about 1½ inches wide. Refrigerate for at least 1 hour.
Preheat oven to 350-degrees. Un-wrap log and using a sharp knife, slice dough at least 3/8-inch thick. (If dough feels really hard, leave at room temperature for 5 to 10 minutes).
Arrange slices, about 1-inch apart on parchment paper lined baking sheets. Prick each cookie about 3 times with a fork.
Bake the cookies until golden brown around the edges, 15 to 20 minutes. (Do not under-bake.) Cool on baking sheets for 1 to 2 minutes before transferring to a wire rack to cool completely.
Place a few cookies in your food processor. Whirl until you have cookie crumbs and repeat until you have 3 cups of crumbs. Use the crumbs as directed above.
Store the remaining cookies in an airtight container. (This is a good thing. To have extra cookies that is. Because there is no better cookie than a simple shortbread cookie. And you’ve now built 2 treats for the work of one!)
To misquote Lewis Carroll terribly, I offer my version of part of his delightful poem “The Walrus and the Carpenter”.
The time has come,’ Patricia said,
To talk of favorite things:
Of lamb — and pork — and kosher salt —
Of casseroles — and wings —
And why to use freshly grated cheese —
And the taste fresh lemon brings.’
Now I too have no idea why Mr. Carroll’s poem jumped into my head just as I laid my head on my pillow the other evening. But I instantly knew that I had to incorporate a bit of the poem (horribly disfigured) in my next blog post because, well, it’s kind of the way my twisted mind works! And it was time for me to post yet another in my series “My Favorite Recipes”.
So, I’m not going to keep you any longer from getting back to your list of things still to be done for the holidays. Except to remind you to enjoy the time spent and to give yourself a break periodically. Put your feet up, have a cup of coffee or tea, and think how nice it will be when everything is done. (As if that could ever happen!)
And if you have never read anything by Mr. Carroll, or it’s been a while, you are in for a treat. (Think of it as your Christmas present to yourself.)
So, for now, Merry Christmas, Happy New Year, and as always, peace and love to all.
MY FAVORITE COOKIE RECIPES
Almost Knockoff Levain Bakery Oatmeal Raisin Cookies
Anise Biscotti with Slivered Almonds
Berry Pie Bars
Candied Ginger Refrigerator Shortbread Cookies
Chewy Caramel Pecan Squares
Chocolate and Pecan Toffee Bars
Chocolate Chip Peppermint Shortbread Cookies
Chocolate Peppermint Sandwich Cookies
Coconut-Lime Shortbread Cookies
Fruit Filled Oatmeal Bars
Fudgy Espresso Walnut Cookies
Knockoff Levain Bakery Chocolate Chip Walnut Cookies
Knockoff Levain Bakery Dark Chocolate peanut butter chip cookies
Mincemeat Bars with Brandy Whipped Cream
Molasses Cookies
No-Bake Chocolate Topped peanut butter bars (could be considered candy too)
Oatmeal Chocolate Chip Cookies with Toasted Coconut
As promised, another wonderful Christmas recipe. But this is a recipe for more of a cold weather treat than just a treat reserved for Christmas eve. Decadent hot chocolate. And when I say decadent, I mean DECADENT! I don’t even like most hot chocolate, but when made with this mix, I could easily become addicted. Seriously. Because this mix makes amazingly delicious hot chocolate. And all you add is boiling water to the mix. How cool is that?!
Now, what you need to realize right off the bat is that this is not an inexpensive hot chocolate mix to prepare. Because at least in my local grocery stores, I can never find powdered whole milk, really good unsweetened cocoa powder, or soft peppermint candy like See’s or King Leo’s. For these products I must go to Amazon or some other source that specializes in quality ingredients.
And you know me. I’m not trying to be an elitist. It’s just that if you want good results from this recipe, you need to pay the price. You also need to know that the peppermint flavor is not going to knock you over. In fact, it’s almost unnoticeable. But what it brings to the mix is amazing. Then when topped with whipped cream and chocolate sprinkles (sometimes called “jimmies” or “shots”), life just becomes wonderful. It immediately starts to snow. Not enough to stick, but enough to make you happy to be alive. Your favorite music starts running through your head. And if you happen to be blessed with teenagers, they ask you if they can please do the dishes after dinner. Just kidding. That would never happen. But I do promise you that a cup of this hot chocolate will absolutely lift your spirits.
So, I hope you give this recipe a try. And do consider building a batch and gifting some of the mix to a friend. A nice way to let someone know how much you care.
Well, that’s it for now. Mr. C. has a holiday gig tonight and I’m going along to further get in the mood for all the upcoming festivities. Presents are ordered. Holiday goody packages are either already sent or ready to be hand delivered. The live Christmas tree has been purchased, but so far has not been brought into the house. (All in good time Patti. All in good time.) And I now have the time to further get ready for Christmas without any immediate deadlines. So, I am well pleased to be able to take the evening off and listen to fun Christmas music.
May you too take the time to enjoy the holidays. For many of us it’s a frantic time trying to get everything done that we feel should be done. No one is going to know if everything isn’t checked off our lists. So, cut yourself as much slack as you would cut someone else. Make it a Christmas present to yourself.
And as always, peace and love to all. And Merry Christmas.
1 c. powdered whole milk
1 c. good unsweetened cocoa powder (I use a combination of Valrhona, Ghirardelli, and Dagoba
1 c. granulated sugar
½ tsp. kosher salt
½ c. miniature semi-sweet chocolate chips
heaping ½ c. semi-crushed peppermint candy (I use King Leo’s Soft Peppermint sticks) (Do not use regular inexpensive candy canes. They have no resemblance to good peppermint candy.)
Whisk the powdered whole milk, cocoa powder, granulated sugar, salt, and mini chocolate chips together in a mixing bowl. Break the peppermint sticks up a bit and place in your food processor. Whirl until the peppermint candy is mostly crushed. There will still be a few small pieces. Not a problem. Add the candy to the other ingredients. Mix all together. Store in an airtight container.
For each serving, place ¼ – ⅓ cup hot chocolate mix (depends on how rich you like your hot chocolate) in a mug and add 1 cup boiling water. Stir slowly until the mini chocolate chips are dissolved.
If you are totally into decadent hot chocolate, top with whipped cream and chocolate sprinkles.
