Author Archives: Patti

HOLIDAY FRUITCAKE (revisited)

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Notice the 1-gallon container for macerating the dried fruit, candied fruit, and pecans. It’s actually a jar I saved about 40 years ago that originally contained dill pickles. Never throw a one-gallon jar away. They store cookies and other assorted items that you want to keep airtight or keep something like spare silverware clean.

The finished product.

Well, in keeping with my decision to post my list of personal favorite edibles (by category) and re-publish some of my favorite recipes, I offer my previously posted recipe for Holiday Fruitcake. I also have a wonderful recipe for Caribbean Black Fruitcake on site, but this year I decided to make this fruitcake for gifts and to set aside for the year to come. (I love to bring out a fruitcake on a trailer trip, for example, because for us and our friends, fruitcake is a favorite treat.)

I hadn’t decided to start with fruitcake with my re-posting project because I am well aware that there are those among us who think fruitcake is a dreary dry brick-like- cake containing icky tasting candied fruit and burnt raisins. (That would be me from my grandmother’s fruitcake.) And, that there are people who still believe that anyone who actually likes fruitcake has a mental deficiency. I get that, because I too felt that way until about three decades ago when someone gave us a fabulous fruitcake they had purchased at great expense. And OMG, it was the best thing I had ever tasted.

Well, you know me! I immediately went to work developing a fruitcake recipe that would result in a fruitcake that was as good or maybe even better than the one we had been gifted. And I came up with this recipe.

But the real reason I am posting this recipe today, is because yesterday I fulfilled the first requirement in preparing this recipe. I filled a one-gallon glass container (as witnessed by picture above) with dried fruit, candied fruit, pecans, and 3 cups of spiced rum. This delightful assembly of ingredients would then spend the next few days being periodically turned upside down so every single tasty morel could become good friends with Captain Morgan. (See picture of Captain Morgan above.)

After I finished this hour and a half of cutting and chopping fruit and nuts, I went back to my computer and decided to see what was happening on Facebook.

OK, I’m not a woo-woo kind of gal. But right there on “Your Memories on Facebook” was my post from December 1, 2009, containing only the following words on my post: “One gallon of fruit and nuts soaking in 3 cups of spiced rum on my counter. I wonder what it will be when it grows up? Fruitcake perhaps?”

Now if that’s not a less than subtle hint from the beyond to post this recipe today, I don’t know what else it could be. Coincidence? I think not!

But in all reality, this is the perfect time to remind people that a) fruitcake can be amazingly delicious, b) fruitcake makes a perfect Christmas gift (but only to those we truly love), and c) if you are going to make fruitcake, now is the time. Because fruitcake only gets better the longer it is allowed to “ripen”. In fact, I should have started this process about 2 months ago. But I have yet to even think about making fruitcake before the first of December. I do, after all, have a life outside the kitchen!

But starting this year, I’m adding one more step to my original recipe. After the baked fruitcakes have cooled, and before I package them, I am going to poke holes in the top with a toothpick, and slowly slather (using a pastry brush) on more of the Captain’s finest. Not too much rum to make a soggy mess. But I believe this will give the fruitcake even more flavor (ya think?) and help its taste and texture to better resemble a fruitcake that has been allowed to age longer. That’s the plan at least.

Well, that’s it for today. I hope you too have plans for the holidays that include some homemade gifts. Our dear friend Vicki has the whole Christmas giving thing down pat. She always includes homemade jams, curds, stollen, and various and sundry other edibles that make her packages a real treat to receive.

And for me, giving is the real secret to enjoying Christmas. It’s not about receiving. It’s about the joy you can bring someone else by thoughtful and from-the-heart gifts. So, please don’t feel you must provide expensive gifts to your loved ones. Or that homemade gifts would be less appreciated than something purchased. In my humble opinion, homemade gifts best exemplify the spirit of Christmas.

So, happy yummy fruitcake to everyone and to all – peace and love.

1 lb. chopped dried fruit combination (peaches, pears, apricots, apples, golden raisins, currents, etc.)

½ lb. dried Bing cherries

1 lb. chopped dates

1 lb. candied/glazed pineapple, coarsely chopped

1 lb. or more red and/or green candied/glazed cherries, coarsely chopped

3 c. spiced rum, plus more for soaking

1 c. unsalted butter, room temperature

2 c. brown sugar

2 tsp. cinnamon

1½ tsp. ground allspice

1½ tsp. ground nutmeg

5 lg. eggs

2 c. unbleached all-purpose flour

2 tsp. baking powder

½ tsp. salt

1 lb. coarsely chopped pecans (about 4 cups)

Combine dried fruit, dried Bing cherries, chopped dates, candied pineapple, candied cherries, and rum in a covered glass container for 3 to 7 days. 7 days is best.

Cream butter, sugar, and spices until light and fluffy. Add eggs one at a time.

In a separate bowl whisk the flour, baking powder, and salt together. Stir into butter mixture just until combined.    Stir in the macerated fruit and nuts, including any remaining liquid. 

Place a large shallow pan of water on the bottom rack of your oven to prevent the cakes from baking too dry. Pre-heat the oven to 275-degrees.

Line 3 (9×5-inch) loaf pans or 1 (9×5-inch) and 5 (7×4-inch) loaf pans with parchment paper and lightly grease paper. Divide the batter evenly between the pans and bake on the middle rack of the pre-heated oven for 2-2½ hours or until a toothpick inserted in the center comes out clean.

Remove from oven and cool on racks for one hour. Remove cakes from pans, and carefully peel off the parchment paper.

When completely cool, place on a rimmed baking sheet, poke lots of tiny holes in the top of each, and slowly slather with more spiced rum. Allow to sit for several hours while the cake absorbs the booze before tightly wrapping in plastic wrap and foil. Store for at least 1 month before serving. (Good luck with that!) (Haven’t had it happen yet!)

 

PUMPKIN PIE WITH BOURBON WHIPPED CREAM

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OK, this is really Sweet Potato Pie. But pumpkin pie looks just like this. I never took a picture of pumpkin pie because I thought I’d already posted the recipe. Duh!

While going through all my recipes to share my favorites with you, I realized I had never posted my recipe for pumpkin pie. What?! Sweet Potato Pie with Bourbon Caramel Whipped Cream, yes, but not my favorite pumpkin pie recipe. Whenever I want to make this pie, I just look up the recipe in my first self-published cookbook. So, I guess that’s why I never got around to publishing the recipe on this site. But I have to say that if you don’t already have a wonderful pumpkin pie recipe, you do now.

The filling is smooth and creamy with lots of warm spices to set this recipe a bit apart from others. And the bourbon spiked whipped cream just makes the whole dessert simply amazing.

And yes, I know. Thanksgiving has come and gone. But it is never too late to make a pumpkin pie.

And because I’m basically a good person (or try my best), I’ve provided you with the recipe for my favorite pie crust. (Recipe below.) The one pie crust recipe that has never, ever failed me. So, I hope you enjoy that recipe too, although it’s a bit different from most pie crust recipes. But I’m sure you will have figured that out for yourself once you have read the instructions.

Well, that’s it for today. I’m still working on my list of favorite recipes by category. And believe me, it’s quite a challenge. Narrowing my favorites out of hundreds of recipes, is just plain crazy. But then, well, you see where I’m going with that!

Anyway, it’s helping me figure out my list of goodies to send out in my Christmas packages to my kids. Which BTW, is one of my favorite things to do. Makes me feel like I’m still Santa Claus. Speaking of which, I read this the other day and thought I might share it with you. I believe the author was Robby Bennett, but I can’t be sure of that. But in my opinion, whoever wrote this lovely response to “Is there a Santa Claus” should be awarded the Pulitzer Prize.

ATTENTION TO ALL PARENTS WHO NEED TO TELL THE TRUTH ABOUT SANTA  

Son: “Dad, I think I’m old enough now. Is there a Santa Claus?”

Dad: “Ok, I agree that you’re old enough. But before I tell you, I have a question for you. You see, the “truth” is a dangerous gift. Once you know something, you can’t unknow it.

Once you know the truth about Santa Claus, you will never again understand and relate to him as you do now.

So, my question is: Are you sure you want to know?”

Brief pause…

Son: “Yes, I want to know”

Dad: “Ok, I’ll tell you: Yes, there is a Santa Claus”

Son: “Really?”

Dad: Yes, really, but he’s not an old man with a beard in a red suit. That’s just what we tell kids. You see, kids are too young to understand the true nature of Santa Claus, so we explain it to them in a way that they can understand.

The truth about Santa Claus is that he’s not a person at all; he’s an idea.

Think of all those presents Santa gave you over the years.

I actually bought those myself.

I watched you open them.

And did it bother me that you didn’t thank me?

Of course not!

In fact, it gave me great pleasure.

You see, Santa Claus is THE IDEA OF GIVING FOR THE SAKE OF GIVING, without thought of thanks or acknowledgement.

When I saw that woman collapse on the subway last week and called for help, I knew that she’d never know that it was me that summoned the ambulance.

I was being Santa Claus when I did that.”

Son: “Oh.”

Dad: “So now that you know, you’re part of it. You have to be Santa Claus too now. That means you can never tell a young kid the secret, and you have to help us select Santa presents for them, and most important, you have to look for opportunities to help people. Got it?” Help each other this Christmas and…be kind.

And on that refreshing thought about how to approach Santa, gift giving, and the upcoming holiday in general, I wish you peace and love.

For the pie:

pie crust for 9-inch one crust pie (regular not deep-dish pie plate)

2 c. canned or pureed fresh pumpkin

¾ tsp. kosher salt

1 (14.5-oz.) can evaporated milk

2 lg. eggs

1 T. melted unsalted butter, cooled

¾ c. granulated sugar

1½ tsp. ground cinnamon

¼ tsp. ground ginger

¼ tsp. ground nutmeg

1/8 tsp. ground cloves

Line your pie plate with crust. Crimp the edges. Set aside.

In a large mixing bowl, combine the pumpkin, salt, evaporated milk, eggs, and melted butter. In a separate bowl, whisk the granulated sugar and spices together. Stir into the pumpkin mixture.

Pour into the pastry lined pie plate. Cover the crust with thin strips of aluminum foil to prevent excess browning. Remove the strips for the last 10 minutes of baking time so that the crust can obtain some color. (You don’t want a white crust. But you don’t want a crust that is too dark either.)

Bake in a pre-heated 375-degree oven for 40-45 minutes or until knife inserted near the edge comes out clean. (The middle will set as the pie cools.)

Remove from oven and let cool completely before cutting. Or refrigerate if not serving the pie until the next day. Serve dolloped with whipped cream

For the Bourbon Whipped Cream:

1 c. heavy cream

2-4 T. powdered sugar

2-3 tsp. bourbon

Whip the heavy cream to stiff peaks. Add the powdered sugar and bourbon. Serve dolloped on big old slices of cooled pie.

Please note: I have never in my life made only 1 pumpkin pie. So, I make 1½ times this recipe for 2 (8-inch) pies.

PIE CRUST

¼ c. very cold water

2 c. unbleached all-purpose flour

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 in 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 Pastry Cookies. See recipe below.

PASTRY COOKIES

pie crust scraps

ground cinnamon

granulated sugar

Place scraps on a parchment paper lined baking sheet. Sprinkle liberally with cinnamon and granulated sugar.

Bake along with your pie for 10-15 minutes depending on how thick you rolled your dough.

Remove from oven and allow to cool before devouring these tasty morsels. Don’t worry about storing them. There won’t be any left to store. This I promise you.

MY FAVORITE SOUPS, STEWS, AND CHOWDERS

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So, now that I have already posted my list of favorite cakes and appetizers, I am thrilled to share with you my list of all-time favorite soup recipes. But you must know, there are very few soups that I don’t like. And every soup recipe on this site is something I would enjoy eating again. But, at some point you must decide which are your favorites. And after much deliberation, I narrowed my choices down to this list. In my opinion, these are the best of the best.  

Now, if you find yourself pondering over which soup on my list to make for either a first course or as an entrée, I have given you a helping hand. M = main dish/entrée, FC = first course.

I hope you find this information helpful. Because sometimes a soup can be very rich. And when consumed as the only dish, even with some type of bread product on the side, a rich soup can become just too much of a good thing.

As I stated above, these soups are my personal favorites. And the soups that over the years, people have told me they also love. So, these are the soups I plan to prepare more often in the years to come.

As I stated in my first post – My Favorite Appetizers, in the future, I plan to spend most of my time in the kitchen preparing dishes that I already know to be delicious. Rather than developing or perfecting (in my humble opinion) someone else’s recipe. Then reposting the recipes or referring to them in my post. So, you will still hear from me, but not with as many brilliant new recipes. (Right, Patti!)

Anyway, I hope you can benefit from this list of my personal favorite soup etc. recipes. Sometimes it’s easier if there aren’t too many options from which to choose. (Like 1 rather than 30 million, 500 thousand recipes for Old Fashioned Chili alone!)

And as always, peace and love to all.

My favorite Soups, Stews, and Chowders: 

Beef Stew – M

Boeuf à la Bourguignonne (Beef Burgundy) – M

Broccoli Cheddar Cheese Soup – M

Crab Bisque – FC

Curried Pumpkin and Peanut Soup – M or FC

Flageolet Bean and Ham Soup – M

French Onion Soup – M or FC

Ground Beef and Vegetable Soup – M

Gruyère Soup – FC

Hot and Sour Soup – M

Italian Sausage, Cannellini Beans, Pasta, and Kale Minestrone – M

Mulligatawny – M or FC

Mushroom Onion Soup – M or FC

Navy Bean Soup – M

Old Fashioned Chili – M

Potsticker Soup – M or FC

Russian Borscht – M

Savory Ham Hock and Dried Pea Soup – M

Soupa Avgolemono (Greek Egg and Lemon Soup) – FC

Tomato Soup with Lemon Cream – M or FC

Tortilla Soup – M

Turkey Meatball Soup – M

MY FAVORITE CAKES

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In keeping with my current decision to provide all my readers with my personal favorites, I offer my list of my favorite cake recipes. My decision to post these lists by category is explained if you read my post entitled My Favorite Appetizers. So, I am not going to bore you with why I am providing these lists multiple times. Just read all about it as referenced above.

Now, the first thing you must know about this category is that I truly love homemade cakes. But I do understand why so many people don’t bother. Too many office and home birthday parties featuring Safeway’s finest. (And that is not a slur against Safeway. They actually do pretty well at cake baking.) But rather a statement that home baked cakes can truly be delicious. And are usually a far sight better than cakes that come from your local grocery store. Or even a bakery. There truly is a difference. And I feel the cakes listed below are all outstanding.

Some are easy to make. Some not so much. A couple use a cake mix. Most not. But all are worthy of your effort, and I promise they will be very well received by your adult family and friends.

But I must also say that I don’t feel any of these cakes would be appreciated by children. They are cakes for older folks with more well-developed palates. So, I would not recommend making any of these cakes for a 5-year-old’s birthday celebration. You would be wasting your time and money. (Except of course if you bake two cakes. One for the kidlets and the other for the unlucky adults attending the event. They always need all the reinforcement they can get!) (Remember, I raised four kids. With lots of birthday celebrations with birthday cake and kid appropriate food. But there was always grown-up food and adult beverages for the older folk brave enough or crazy enough to attend.) (Fair is fair!)  

But for a dessert for a group of adults – go for it!

Well, that’s it for today. The sun is shining but it is cold out there. Mt. Baker is visible in all her glory, and our granddaughter Rebecca is coming over for a visit, so we are going out for dinner. Mr. C. has a rehearsal, but we are hoping he gets done in time to join us. If not, there’s leftover turkey soup at home.

So, all in all, a wonderful way to spend a Sunday. May you too enjoy your day.

Peace and love to all.  

My favorite cakes:

Apple Cake with Cream Cheese Frosting

Caramel Cake with Salted Caramel Buttercream Frosting

Caribbean Black Fruit Cake (a Christmas favorite)

Carrot Cake with Cream Cheese Frosting

Chocolate Bourbon Cake

Chocolate Orange Cake with White Chocolate Cointreau Frosting

Cream Cheese Pound Cake

German Chocolate Sheet Cake

Ginger Cake with Bourbon Caramel Sauce and Bourbon Whipped Cream

Holiday Fruit Cake (My son-in-law Willie hides this fruitcake from the rest of the      

  family when I send one in their Christmas goody package.) (It’s just that good!)

Kahlúa Bundt Cake

Mocha Chocolate Cake with Sour Cream Frosting

Rhubarb Coffee Cake with Cointreau Flavored Whipped Cream

Sour Cream Poppy Seed Cake

Tres Leche (Three Milks) Cake

MY FAVORITE APPETIZERS

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When entertaining, especially by those who do not know me well, I am invariably asked what my favorite appetizer, salad, casserole, etc. happens to be. And I am always at a loss how to answer the question. So, I decided to get my act together and prepare an answer when next I am asked this question. But limiting myself to only one dish in each category was an impossibility. Because after enjoying many wonderful, in this case, appetizers over the years, and sharing the recipes with you on this site, selecting even just a few required me to go back over each one and whittle the number down to a realistic number.

But how to narrow down my favorites? I realized there was only one way to do that. So, my criteria became – if I could only eat the same several dishes per category for the rest of my life, which ones would I choose? That became quite difficult, because I wouldn’t have posted any recipe on my blog unless I wanted to eat it again. But of course, like everyone, I have my all-time favorites.

But going through the process also gave me some insight into what I want to serve us over the next few years. Do I want to keep experimenting, or simply prepare our favorites and then re-introduce them to my readers? Actually, Mr. C. suggested that I re-post some of our favorites rather than always feeling like I needed to start from scratch. And since I have always appreciated his insight, I think I am going to go in that direction.

Now that doesn’t mean that no new recipes will be coming your way. Just not as many. Which leaves me not spending so much of my time on wasted endeavors.

So, you may not be seeing as many sparkling new recipes on this site. But rather a reminder that some of the best dishes have been around for a long time. And perhaps you too might profit by a reminder that Swedish Meatballs, for example, are not only a fabulous appetizer, but also a wonderful main dish.

So, without further ado – a list of my all-time favorite appetizer recipes. All the recipes are on this site with the titles given exactly as you will find them below.

And as always, peace and love to all.  

Bacon and Parmesan Stuffed Mushrooms

Bacon Wrapped Water Chestnuts

Baked Brie with Curry Powder, Chutney, and Toasted Pecans (under Two Brie, or not Two Brie, That is the Question)

Buffalo Wings

Butternut Squash, Blue Cheese, and Walnut Tart

Cheddar Pecan Crackers

Chunky Shrimp, Avocado, and Tomato Dip

Creamy Curry Dip

Crostini (great base for all kinds of spreads)

Deviled Eggs

French Chicken Liver Pâté

Grilled Marinated Prawns (can also be a main dish)

Guacamole

Hot Pepper Chicken Bites with Cilantro Sour Cream Sauce

Hummus A Tune Mr. C. (two recipes in one)

Marinated Goat Cheese

Mussels in Ancho Chili Cream Sauce

Olive Stuffed Cheese Balls

Onion Dip

Pastrami Roll Ups

Quick and Easy Party Mix

Rosemary Roasted Cashews

Smoked Salmon Spread

Southern Pimento Cheese Spread

Sun Dried Tomato and Basil Spread

Swedish Meatballs (can also be a main dish)

Sweet and Sour Chicken Wings (can also be a main dish served with rice)

Tapenade

Viennese Liptauer

OVEN BAKED BONE-IN BERKSHIRE PORK CHOPS  

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OK, I know I’m a food snob, but until a few years ago I couldn’t prepare a decent pork chop to save my life. Not that I didn’t try, because I did try. But I almost always produced a piece of meat that could have been used as shoe leather. Pork tenderloin, no problem. But pork chops, Yee Gods, what was I doing wrong? Well, I will gladly admit what I was doing wrong. I was cooking the chops until all semblance of tender and juicy was about 20 degrees ago. In other words, I was cooking my poor pork chops like my parents used to cook veggies when I was a kid. To death! But thankfully, I have now learned to not over fry or bake pork chops.

Now, part of the problem was that when I was young trichinosis was still a major concern when cooking pork. So, I learned – cook pork until it is beyond redemption (i.e. till no possible harm could come from eating a pig product). But those days are far behind us. And thankfully, it is now well known that if pork is cooked to about 145-degrees, there is nothing to worry about. So, below you will find a really good recipe for pork chop success.

I found this recipe, with a few minor changes from me, on the realsimplegood.com site. And as the name of the site implies, this recipe is truly really simple to prepare, and really, really tasty. And juicy. No shoe leather anywhere near these chops.

So, if you too love pork chops, then I recommend you give this recipe a try. And if you are lucky enough to have a meat department in your local grocery store that offers Berkshire Pork, I highly recommend you spend the extra nickel and go whole hog on this. Because Berkshire pork is really a cut above.

Well, it’s the day before Thanksgiving and my defrosted turkey is sitting in the fridge with a salty herb mix covering every inch of its inside and outside. I roasted some additional turkey parts today, and they are residing in the fridge waiting to become turkey stock tomorrow morning. I have homemade bread cubes toasted and eager to become stuffing. My new recipe for Savory Dried Corn Casserole is safely tucked in the refrigerator anticipating its possible insertion into the Carr family list of “must have” Thanksgiving dishes. And my new recipe for Creamy Grape Salad is also ready to be introduced and given either a thumbs up or down. And since I am married to the nicest man I know, a Papa Murphey’s pizza is baking in our oven.

This often happens at our house. I’m so busy during the day before a big event, that I forget about (or don’t have the strength left) to cook dinner. Mr. C. has absolutely no problem with either taking me out or bringing something home for us. So, with no further ado, please excuse me while I go enjoy someone else’s hard work on my behalf.

And to all, Happy Thanksgiving. And do try this recipe. It makes for two wonderful pork chops. Or four, if you double the recipe. Etc. etc.

And as always, peace and love to all.

½ tsp. chili powder

½ tsp. brown sugar

½ tsp. smoked paprika

½ tsp. dried thyme

½ tsp. dry mustard

½ tsp. sea salt

freshly ground black pepper

¼ tsp. granulated garlic

¼ tsp. granulated onion

2 (1½ to 2-inch-thick) bone-in pork chops (Berkshire pork preferred)

2 T. extra virgin olive oil

Make the seasoning mix by whisking the chili powder, brown sugar, smoked paprika, thyme, dry mustard, sea salt, black pepper, granulated garlic, and granulated onion together in a small bowl. 

Place the pork chops on a low sided baking pan and drizzle the oil over each pork chop. Rub the oil over both sides of the pork chops. Season the pork chops on both sides with the seasoning mix.

Bake the chops in a pre-heated 350-degree oven for about 20-25 minutes, or until the internal temperature reaches 140-degrees. (The temperature will rise to 145-degrees as it rests.)

Remove from the oven and allow the chops to rest for at least 5 minutes before serving.

          

WHITE SANDWICH BREAD AND WHOLE WHEAT SANDWICH BREAD (for an Army)

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White Sandwich Bread

Whole Wheat Sandwich Bread

If you ever wanted to bake a simple white sandwich or part whole wheat sandwich bread for a gathering, then these two recipes would work well for you. They are both easy to prepare, taste terrific, and feed lots of people. Or as I am going to do with the leftover bread from yesterday’s JazzVox home concert, where I served 35 people Sloppy Joes (recipe on site) over toasted slices of both of these breads, use the leftovers for the dressing I am making this Thursday (Thanksgiving). So, kill two birds with one stone, or as in this case use the same breads for two meals, WHY THE HECK NOT? And hurray!

Not only did I save a great deal of money by making my own base for Sloppy Joes, but it is also now completely unnecessary for me to pay an exorbitant amount of money for dried bread cubes at the grocery store. And that brings up a good point.

Even if you don’t make your own bread, you can still buy a cheap loaf of white or whole wheat bread and simply cut the bread (crusts and all) into small cubes and dry them at a very low temperature in your oven. Why the people who package cut up days old bread charge such ridiculous prices (Brownberry Premium Unseasoned Cubed Stuffing 12 oz. for $12.25) and get away with it is beyond my comprehension! So, even if you don’t want to bake your own bread, just buy a loaf of Wonder Bread (a 20-oz. loaf of white sandwich bread from Walmart $2.92) and make the dried cubes yourself! OK, I’m done pontificating!

Anyway, both of these recipes make for very simple, but tasty and inexpensive sandwich bread. I hope you enjoy both the recipes.

And for all of you who are hosting Thanksgiving dinner, I’ve included my favorite recipe for Turkey Dressing at the bottom of this post. The dressing is savory and just a perfect base for Turkey Gravy with Cognac. (You can find that recipe on this site.)

So, to all of you who are hosting Thanksgiving dinner, bless you for all your hard work. And all of you attending Thanksgiving in someone else’s home, be sure and thank your host and hostess. They have put in a lot of work on behalf of you and all the others that participated in the dinner.

And for all of you who read my blog, thank you for being a part of my life. It remains a great joy for me to be able to share my love of cooking with each and every one of you. And for me to share with you my hopes for a better world for everyone, everywhere.

I leave you with the lyrics to What the World Needs Now by Hal David (lyricist) and music composed by Burt Bacharach.

What the world needs now is love, sweet love
It’s the only thing that there’s just too little of
What the world needs now is love, sweet love
No not just for some, but for everyone

Lord, we don’t need another mountain
There are mountains and hillsides enough to climb
There are oceans and rivers enough to cross
Enough to last ’til the end of time

What the world needs now is love, sweet love
It’s the only thing that there’s just too little of
What the world needs now is love, sweet love
No, not just for some, but for everyone

Lord, we don’t need another meadow
There are cornfields and wheatfields enough to grow
There are sunbeams and moonbeams enough to shine
Oh listen, Lord, if you want to know

What the world needs now is love, sweet love
It’s the only thing that there’s just too little of
What the world needs now is love, sweet love
No, not just for some, oh, but just for every, every, everyone

PEACE AND LOVE TO ALL AND HAPPY THANKSGIVING

WHITE SANDWICH BREAD

2½ c. slightly warm milk

1 T. active dry or instant yeast

1 T. granulated sugar

6 – 6½ c. unbleached all-purpose flour

2 tsp. kosher salt

¼ c. (½ stick) unsalted butter, room temperature

veggie oil

Pour the warm milk into the bowl of your stand mixer and stir in the yeast and sugar. Let sit for 5 minutes, or until foamy.  

Add about half of the flour. Stir until well blended. Add another couple cups of the flour, salt, and butter and knead for about 8 minutes or until the dough is smooth and elastic. Add enough more flour as needed.   

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 let sit for 1 – 1½-hours or until doubled in size. Lightly grease a 13×5-inch loaf pan and a 9×5-inch loaf pan and set aside. Or 3 9×5-inch loaf pans.

Turn the dough out onto a lightly floured surface. Punch it down and roll it into a rectangle about 20-inches long. Fold the long side of the rectangle toward the center, press to seal the edge. Fold the bottom of the rectangle to the top to make a cylinder. Cut a third of the loaf off. Place the longer piece in the 13-5-inch pan and the shorter piece in the smaller pan. Or if you are using 3 9×5-inch pans, divided the long piece in thirds. Place the dough in the prepared pans seam side down, tucking the ends in and pressing the dough into a flat piece of dough in each pan.

Cover with plastic wrap and leave for an hour, or until the dough almost doubles. As the dough rises, pre-heat the oven to 375-degrees with the rack in the middle of the oven.

Bake for 30-32 minutes or until the internal temperature reaches at least 190-degrees. Remove from oven and turn the loaves out of the pan onto a rack to cool.

Store covered at room temperature.

WHOLE WHEAT SANDWICH BREAD  

2 c. whole milk
¼ c. honey
4 tsp. active dry yeast

4 T. (½ stick) unsalted butter, room temp.  

2 tsp. kosher salt
3 c. whole wheat flour

3 T. vital wheat gluten, opt. (but recommended)
1½ to 2 c. bread flour
extra virgin olive oil 


Heat the milk slightly (about 105 degrees).  Pour into the bowl of a stand mixer and add the honey and yeast. Let stand for about 5 minutes until the yeast bubbles.  

Add the butter, salt, whole wheat flour, vital wheat gluten, and ½ of the bread flour. Mix until combined. 

Cover and let stand for 15 minutes. Add in the remaining bread flour and with a mixer fitted with a dough hook, knead the dough on medium speed until the dough is smooth and springy.  (about 6 minutes)

Pour a bit of olive 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 let double in volume (about 60 to 75 minutes). 

Lightly grease a 13×5-inch loaf pan or 2 9×5-inch loaf pans. Set aside.

Turn the dough out onto a lightly floured surface. Punch it down and roll it into a 13-inch-long rectangle. Fold the top of the rectangle toward the center, press to seal the edge. Fold the bottom of the rectangle to the top to make a cylinder. Place the dough in the longer pan seam side down. (If you are making 2 loaves, cut the dough into 2 equal size pieces before placing in the pans.)

Cover with plastic wrap and let the dough rise for about 60 minutes.  

Bake in a pre-heated 400-degree oven for about 25-30 minutes or until golden and the internal temperature reaches at least 190-degrees.

Remove from oven and immediately turn the loaf or loaves out of the pan(s) onto a cooling rack and let cool thoroughly before slicing.

TURKEY DRESSING (with or without cooked breakfast sausage)

1 c. butter

1½ c. chopped celery (stalks and leaves)

2 med. onions, finely chopped

12 to 14 lg. button mushrooms, chopped

1 c. chopped fresh Italian parsley

2 cloves garlic, finely minced

1 T. minced fresh sage

1 T. dried thyme leaves

2 T. poultry seasoning, or more to taste

1 tsp. savory, either powdered or dried leaves

2 tsp. kosher salt

freshly ground black pepper

16-20 c. dry bread cubes  

1 lb. cooked breakfast or Italian sausage, opt.

3 eggs

5-7 c. turkey or chicken stock

In a large sauté pan, melt butter and add celery, onions, and mushrooms. Cook for about 5 minutes. Add the parsley, garlic, sage, thyme, poultry seasoning, savory, salt, and pepper. Remove from heat. Place dried bread cubes in a very large mixing bowl. Stir in the cooked sausage. Add the sautéed vegetables; mix thoroughly.

Beat eggs in a separate medium sized bowl. If you are using stock that is simmering happily on your stove, vigorously whisk 5 cups of the broth into the eggs. (The hot stock will scramble the eggs if you don’t stir vigorously.) Pour the hot liquid over the bread cubes and gently stir. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing and therefore is not going into the cavity of the turkey. So, any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.

Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 350-degree oven for 45 minutes or until hot. (I put mine in the oven when the turkey comes out.)

OVERNIGHT ITALIAN BREAD

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OK all you bread bakers, have I got a quick and easy bread recipe for you where the dough positively MUST SPEND THE NIGHT IN YOUR REFRIGERATOR! I know, gasp! Must be refrigerated? Well, OK, I confess I haven’t tried to let it rise the usual way – 60 to 90-minutes on the counter. But to develop the lovely flavor I obtained by refrigerating the dough, you just need to trust me and put the darn dough in your refrigerator and walk away until the next day. Which for many of us who entertain over 4 people on a regular basis, is a God send.

Because all that needs to be done on the day of the event is to take the formed dough out of the refrigerator. Then allow it sit for a while on your counter and contemplate its very existence. Then heat your oven, make a few slits on top of each loaf, and pop the loaves in the oven.

While the oven is doing the hard work of turning raw dough into a work of art, you can be preparing every other dish you plan to serve while totally stressed to the max. (No wait, that might not be your situation. You might be the kind of person who has everything under control.) (I hate you BTW if that’s the case. Just kidding!) (Well, kind of kidding!)

But for me, one less menu item to worry about (on the day guests will be in my home at any minute) is ONE LESS MENU ITEM TO WORRY ABOUT! (And yes, I am a charter member of the Department of Redundancy Department. And proud as punch to be one too!)

Anyway, I came up with this recipe the other day when in late afternoon I invited our dear friends Jim and Margo over for dinner the next evening. Without any kind of idea what I was going to serve these fine people, I figured a nice bread would surely come in handy at some point. So, to the kitchen I proceeded with nary a recipe in hand. I just kind of winged it as I proceeded, writing down the recipe as I went along. Which BTW, brings me to a very good point.

Always, always, always WRITE DOWN YOUR LIST OF INGREDIENTS AND HOW MUCH OF SAID INGREDIENT YOU USED AS YOU INVENT A NEW DISH. Because, if the dish turns out to be the best stew, soup, casserole, bread etc. etc. you ever made, you are going to hate yourself if you didn’t write down how you created this masterpiece. Believe me, when you go to replicate the dish 6 months later because your family has been begging you for months to make it again, and you don’t remember what you did, YOU ARE GOING TO FEEL QUITE THE FOOL FOR NOT LISTENING TO MY WARNING/ADVICE.

Well, I’ve taken up enough of your time today. And I have been rather snarky, which really is unusual for me. (Right, Patti!) Anyway, you know that I love you all and only want the best for each and every one of you. And sometimes tough love is what’s required. My job therefore is done for the day.

Peace and love to all.  

1¾ c. warm water

1 T. granulated sugar

2½ tsp. instant yeast  

2 tsp. kosher salt

2 T. extra virgin olive oil, plus more for oiling the dough

1 T. unsalted butter, room temp.

5 c. unbleached all-purpose flour

2 T. cornmeal

Combine warm water, sugar, and yeast. Allow to sit for 10 minutes until the yeast foams. Add salt, olive oil, butter, and 4 cups of flour. Knead in your stand mixer using the dough hook, adding more flour as necessary to make a smooth, silky dough.

Form into 2 rectangles and roll into long loaves. Place on a baking sheet that has been sprinkled with corn meal. Oil the tops and place plastic wrap on top. Refrigerate overnight.

Remove from refrigerator and allow to rise on your counter for 1½ to 2 hours.

Pre-heat your oven to 425-degrees with a pan of hot water on the bottom rack. Just before placing the loaves in your oven, make 4-5 slits on the top of each loaf.

Bake for about 20 minutes or until the internal temperature reaches at least 210-degrees.

Remove from oven and allow to cool completely before slicing. Serve as is or dipped in OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE or sliced and toasted for CROSTINI. (See how to make both below.)

OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE

¼ c. extra virgin olive oil  

1 sm. garlic clove (finely minced)

¼ tsp. dried basil  

¼ tsp. dried oregano (Mexican oregano preferably)  

2-3 crushed red pepper flakes – more if you are so inclined

pinch of kosher salt

freshly ground black pepper

2-3 tsp. balsamic glaze or good balsamic vinegar

Whisk the olive oil, garlic, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper together in a small serving bowl. Let the mixture sit for a bit.

When ready to serve with Italian bread, drizzle 2 -3 teaspoons of balsamic glaze or balsamic vinegar over the olive oil mixture.

CROSTINI

Italian Bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up. 

Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, or until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

SAVORY CHICKEN VEGETABLE POT PIE

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Before I put the crust on top

After the pot pie is baked

Comfort food. Oh, how I love comfort food. And if there is anything as comforting as a big old bowl of homemade soup, then it would have to be pot pie. And OK, I know! I already have several pot pie recipes on this site. But darn, I like experimenting with new flavor combinations and I love pot pies. So, when deciding to serve pot pie the other evening, I just had to play mad scientist again. And what I came up with turned out to be pretty darn good. Thus, the fact that I am sharing the recipe with you.

If you only knew how many recipes, I don’t share with you. Because like all creative cooks, some recipes you think might work, actually do work. Others are so wrong you wonder what you were thinking. Or perhaps what you were smoking? (I don’t smoke anything, so that isn’t ever going to be my excuse.) But rest assured, I have made every recipe you find on this site. And enjoyed it. Except for most of the drink recipes Mr. C. comes up with and wishes me to share with you. Because in the wide world of adult beverages, my taste buds are terribly particular. Some might even go so far as to call my taste buds plebian when it comes to alcohol. (I’m fine with that BTW!) Because unless it’s a Tanqueray martini, one of Mr. Cs Margaritas, a gin gimlet, or an ice-cold IPA in a frosted glass, I’m usually not interested. But for most adults, a wide variety of drink recipes from which to choose is especially delightful. And Mr. C. is a very good mixologist. So, all the drink recipes on this site are wonderful too (or so I’ve been told) and have the Andy Carr seal of approval. (I do also love wine and would happily partake, except that as I have gotten older, wine no longer seems to like me! Grrrrrr)   

So, now that you know all about my drinking habits and that I am a true comfort food lover, I hope you enjoy this recipe for pot pie. It’s a bit time consuming to prepare, but well worth the effort.

Peace and love to all.

For the filling:

1½ c. chicken broth

1 lg. bone-in chicken breast

1 bay leaf

2 fresh sage leaves or a tiny pinch ground sage

¼ c. (½ stick) unsalted butter, divided

½ med. onion, chopped

½ c. diced carrot  

½ c. diced celery

½ c. diced zucchini

½ tsp. seasoned salt

freshly ground black pepper

2 tsp. dried thyme leaves

1 tsp. finely chopped fresh parsley

½ tsp. finely chopped rosemary

pinch granulated garlic

¼ c. dry white wine  

¼ c. all-purpose flour

2 T. half & half, or more as needed

¾ c. frozen peas

¾ c. frozen corn

Pour the chicken broth into a small pan. Add the chicken breast, bay leaf, and sage leaves. Bring to a boil, reduce heat, cover, and cook just until the chicken is completely cooked. Remove the chicken and set aside to cool. Cut away from the bone and into small dice when cool. Save the broth.

After removing the bay leaf and sage leaves from the cooking broth, add the seasoned salt, black pepper, thyme, parsley, rosemary, and granulated garlic. Cover the pan and let simmer gently over low heat.    

Melt 2 tablespoons of the butter in the large frying pan over medium heat. Add the onion, carrot, and celery; cook and stir for 5-7 minutes or until the carrot is crisp tender. Add the zucchini; cook and stir for 1 minute. Add wine to skillet; bring to boil. Transfer the veggies and any remaining liquid into a small bowl and set aside. (If you have already cut up the chicken, you can add the veggies to the same bowl.) Don’t wash the fry pan.

Melt the remaining 2 tablespoons of butter in the frying pan over medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended.

Reduce heat to medium-low; cook and stir for about 3 minutes. Immediately add 1 cup of the broth, whisking until the chicken pot pie filling mixture is smooth. Whisk in remaining broth and half & half. Whisking constantly, bring to boil over medium-high heat and boil 1 minute or until sauce is thick. Taste and adjust seasoning. Stir in the diced cooked chicken, veggie mixture, peas, and corn. If the sauce seems too thick, stir in a bit more half & half.   

Fill 3 (5-inch wide and 2½-inch deep) Corning Ware French White casserole dishes or baking dishes of choice.  

For the Crust:

1¼ c. unbleached all-purpose flour, fluffed

½ tsp. kosher salt

½ c. (1 stick) cold unsalted butter, diced

2-4 T. ice water (I used 3 tablespoons)

Combine the flour and salt in your food processor. Pulse once to mix. Add the butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse the mixture for a few seconds. If you find your mixture is too dry, you can add more water, one teaspoon at a time. 

Turn the dough out onto a lightly floured surface. Divide dough into thirds. Roll out each piece of dough into about a 6½-inch circle or circles about 1½-inches wider than the top of the baking dishes you will be using. (This will allow dough to hang over the sides of the baking dish).

Place the pie crusts on top of the filled dishes and cut at least 4 slits in the pastry. (Make sure the slits go completely through the pastry allowing steam to escape.) Place the baking dishes on a baking sheet. (In case any of the filling manages to escape!)  

Bake the potpies in a preheated 425-degree oven for 35 to 40 minutes or until the filling bubbles and the crust edges turn golden. (If you look at the pot pies about 20 minutes into the baking time and find that the crust edges are getting dark, cover with thin strips of aluminum foil for the last part of the baking.)

Serve hot out of the oven.

OLIVE OIL AND FRESH LEMON VINIAGRETTE

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Well, as promised, just a lovely lemon dressing recipe for you to try next time you need a quick and easy dressing for almost any kind of salad containing a combination of greens. With perhaps a few curls of Parmesan cheese to make for a perfect combination of flavors.

I found this recipe on the liveeatlearn.com cooking site. And although I was skeptical about using lemon juice and red wine vinegar together, it made for just a delicious and well-balanced salad dressing. (If only I were as well-balanced! A problem I freely admit to and write about at the bottom of this preface.)

So, next time you need an easy and affordable dressing for your salad, give this recipe a try. You will not believe how good it is.

Well, that’s it for today. Mr. C. is at a rehearsal in Port Townsend. One cat (Max) is performing his daily ablution in the cat bed on Andy’s desk. While the other one is sleeping in the cat bed in front of the fireplace. The fireplace isn’t on (it’s propane), but Miles hasn’t quite figured that out. Unless of course, it’s a not-so-subtle hint for me to turn on the fire thus saving him frostbite. Both boys can be so dramatic when given even the slightest provocation. (I wonder where they get that?)

Anyway, I’m having a quiet day working up yet another recipe for chicken pot pie.

It seems like all I have been craving lately is comfort food. And I bet I’m not alone. Because the world is not a very pretty place right now. And food can provide that little bit of comfort that we all need at one time or another. And I need an abundance of any kind of comfort right now!

I have always been an avid newspaper reader and news hound. But I can hardly stand to read our local Seattle paper because of all the stories about yet another shooting, war reports, in-fighting happening on the political scene, and now all the antisemitic and anti-Palestinian behavior taking place around the world.

I can’t even begin to understand how anyone can find fault with or act against a Jewish or Palestinian person who lives in Seattle, for example. Do these prejudiced idiots really believe that a 10-year-old child is making the decision to bomb innocent people? Or any person, for that matter, who is not themselves calling the shots? (So, to speak!)

But somehow, these militants believe they have the right and the moral high ground to call people different than themselves names, make threats, and cause physical harm. How have we managed to instill so much hate in some of our citizens? And why have we, as a society, failed to learn from history? Taken the hard lessons our ancestors learned at great expense and apply them to what’s happening today. Why can’t we inculcate compassion as the framework for civility, rather than fostering hate?

I know, I do get worked up about what I deem horrific behavior. But at some point, we should all take a stand and say how we feel. We should never be made to feel that we can’t express ourselves, or the guys in black hats are going to win. They might win anyway, but at least we will have had our say. Thanks for listening. And happy cooking.

Peace and love and understanding to all.

2 T. extra virgin olive oil

2 T. fresh lemon juice 

1 T. red wine vinegar

1/8 tsp. kosher salt

freshly ground black pepper  

1 tsp. Dijon mustard

2 cloves garlic, finely minced

Whisk or shake all the ingredients together. Set aside or refrigerate until needed.

Great over plain salad greens with a curl or two of Parmesan for garnish.