Author Archives: Patti

MULTICOLORED OVEN ROASTED BABY POTATOES  

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I don’t believe I have ever met a potato I didn’t like. However, the same cannot be said for Mr. C. He tolerates potatoes in much the same way he tolerates broccoli. He will gladly eat French fries or mashed potatoes, and even baked potatoes if they come with lots of bacon, green onion, sour cream, etc. But neither of us should be eating potatoes deep fat fried, or loaded with butter, or mounded with bacon, etc. As a treat when we are eating out, yes, but then only every so often.

So, when I serve potatoes at home, usually no more than once a month, the potato dish must be on the healthy side.   

So, that means, most of the time the potatoes I serve are oven roasted. And Mr. C. seems to enjoy them as much as he can like any potato that isn’t fried, smashed, or gilded!

I found the bones of this recipe from chef Martha Rose Shulman on the New York Times Cooking site. I modified the recipe quite a bit, but adamantly adhered to the parts I knew would be well received. For example, Martha’s recipe calls for fresh sage. And I just happen to love fresh sage with potatoes. (Rosemary is also wonderful with potatoes BTW.) But sage has a much mellower flavor.

Martha also made use of fresh garlic in her recipe. But I often use garlic in the meat dish I am serving with potatoes. So, as the old adage goes “too much of a good thing” comes into play.  But if no garlic is in any of the other dishes I am serving at the time, then you can safely bet there will be garlic in the potato dish. (A day without garlic – well let’s just say – it rarely happens at Chez Carr.)

So, if you too like to serve potatoes to your family and friends, this is a simple recipe that is sure to please. And it is ever so much healthier than some of the more traditional methods of serving potatoes.      

I also have three other roasted potato recipes that might interest you. Oven Roasted Steak Fries, Herb and Garlic Roasted Potatoes, and Oven Roasted Yukon Gold Potatoes. All three are also reasonably healthy alternatives to French fries, mashed potatoes, or baked potatoes with all the trimmings.

Well, that’s it for today. Mr. C. has a gig tonight in Anacortes. An open-air concert at Seafarer’s Park. And because I plan to attend the concert, I will need to bring my camp chair, something to drink, and several layers of clothing to prevent possible frostbite. Even though it is mid-July, a breeze comes up next to the water every evening heavy enough to blow the sheet music used by the musicians into the bay and points beyond. And in turn, this darling breeze lowers the temperature by a good 20 degrees within just a few minutes. But because we have been living on an island and close to the water now for 15 years, I know to be prepared. So, 20-year-old ski parka, you are coming with me tonight!

But it will be a fun evening. Great jazz, great friends to sit with, and a wonderful opportunity for people watching. (One of my favorite guilty pleasures.)

So, adieu till next time. And happy oven roasted potatoes.

And as always, peace and love to all.  

2 T. extra virgin olive oil

¾ tsp. kosher salt

freshly ground black pepper

2 tsp. finely chopped fresh sage

1½ lb. mixed baby potatoes cut in 1-inch pieces (don’t peel the potatoes)

¼ c. grated Parmesan cheese

In a large mixing bowl, mix the olive oil, salt, pepper, and chopped sage together. Add the cut potatoes and toss to coat. Using a slotted spoon, arrange the coated potatoes in a single layer on a parchment paper lined baking sheet. (Don’t wash the mixing bowl. You need the olive oil remaining in the bowl for later.)

Bake in a pre-heated 425-degree oven for 20-25 minutes or until the pieces are almost tender.    

Stir the Parmesan cheese in with the remaining seasoned olive oil. Remove the baking pan from the oven and stir the olive oil and Parmesan mixture into the potatoes.

Bake for another 10 minutes, or until the potatoes are fork tender. Serve hot out of the oven.

And of course, if you want to add a bit of granulated garlic, go for it!  

          

STRAWBERRY BUCKLE

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A buckle is an old-fashioned dessert very much like a coffeecake, but much denser. (Almost as dense as bread pudding.) And topped with a fabulous streusel topping that I mainly associate with a great crumble or crisp.   

A buckle is also similar to a cobbler, in that it is basically a berry or fruit concoction with a top layer. But instead of the fruit or berries being the bottom layer with some type of baked cake, biscuit, or crust sitting on top of the fruit, the berries or fruit are mixed right into a rich cake batter. Then the batter is spread in a pan and sprinkled with a crunchy streusel topping.

Buckle apparently got its name, because after it comes out of the oven and sits for a few minutes, part of the top starts to sink in on itself giving the whole dessert a “buckled,” or indented appearance.   

And unlike regular cakes, buckles are usually served warm. Plus, buckle aficionados usually serve generous pieces of buckle topped with vanilla ice cream or whipped cream. And OMG, does that make for one delicious, decadent dessert.

Now, of course you can use other berries or fruits to make a buckle. Using blueberries, you have a blue buckle. Using peaches, a peachy buckle. With huckleberries, (according to my brother-in-law Rick) you have a huckle buckle.

Regardless of how you might choose to refer to your buckle, you are sure to please everyone who is lucky enough to get even a taste of this all but forgotten delicacy.

When I was recently asked by our good friends Marty and Jeanette what I knew about buckles, I kind of looked at them and said, huh? Although I remembered hearing the word, I only had a vague idea what constituted a buckle if it didn’t come with a belt. But now that I have made and tasted one, there are sure to be many more buckles in our future!

So, buckle up ladies and gentlemen! We are going to buckle like there is no tomorrow! Because I’m absolutely sure that once you too learn how easy a buckle is to make, and how delicious it is to eat, you are going to want to buckle down and make them at every opportunity! And since it’s fresh berry and fruit season, why the buckle not give one of these babies a try?!

So, without further ado, I give you Strawberry Buckle. May the force be with you!

And thank you Marty and Jeanette for bringing buckles to my attention. What fun I’m going to have bringing buckles back into the limelight! But why they were ever semi-forgotten will forever remain a mystery to me. It’s kind of like if chocolate became a forgotten commodity. (Like that could EVER happen!) But you catch my drift!

So, as always, peace, love, and chocolate to all. (Buckles too!)

½ c. (1 stick) unsalted butter, divided

¾ c. granulated sugar

1 lg. egg

½ tsp. vanilla extract

½ c. whole milk

2 c. + ⅓ c. unbleached all-purpose flour, fluffed, divided

2 tsp. baking powder

½ tsp. kosher salt

2 c. sliced fresh strawberries, or berries or fruit of choice

½ c. brown sugar, packed

½ tsp. cinnamon

In the bowl of your stand mixer, cream half of the butter and the granulated sugar together until light and fluffy. Add the egg and vanilla, then add the milk. Mix until thoroughly combined.

In a separate bowl, whisk 2 cups of the flour, baking powder, and salt together. Mix into the butter mixture just until combined. Fold in the sliced strawberries (or fruit of choice).

Spread the thick batter in a lightly greased, 9×9-inch baking pan. Don’t clean the mixing bowl. You will be using it again.

In the same mixing bowl, cream the remaining quarter cup butter and brown sugar together. Mix in the remaining third cup of flour and cinnamon. Sprinkle clumps of the topping over the batter and bake in a pre-heated 375-degree oven for 32-35 minutes just until the center is set, and a toothpick comes out clean. Do not overbake. Remove from oven and set aside to cool.

Serve warm with vanilla ice cream or sweetened whipped cream.

And of course, any ripe, juicy fruit can be used in a buckle. So, blackberries, blueberries, raspberries, peaches, nectarines, apricots, or plums (or a mix of the above) would also be perfect.

SOFT AND TENDER HOT DOG (ETC.) BUNS (OVERNIGHT RISE OR SAME DAY)  

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For our 4th of July dinner, I served hot dogs and a Caesar salad. I know, not a traditional combination, but hey, this is what sounded good to me and because I was doing the cooking….. Well, I’m sure you can see how this works!

Anyway, with Hebrew National all-beef hot dogs happily residing in our refrigerator, I decided that because these were especially good wieners, they deserved special treatment. And to me that meant that they should be served in a really great bun. (And coincidentally, we deserved good buns too.) And since I happen to know how to bake bread, I decided to play around and see what I could come up with. So, this recipe is kind of a mishmash of several recipes I reviewed. And as luck would have it, the buns were amazingly tasty. But a bit more about hot dog buns before I go any further.

I recently read an article about New England style buns. This unique bun predates, by several years, other hot dog buns found almost everywhere else in the United States.

Before the “invention” of the New England bun, commercial bakers would simply slice rolls all the way through. But New England style buns are different. Not only do they have a very tender crumb, but because they are baked close together, they have very soft sides. Then they are cut on top about halfway down through the bun allowing frankfurters, chicken salad, lobster filling, etc. to fit easily in the slit without the filling oozing out the sides. (Which of course makes consuming one of these babies a lot less messy!)

But to make “proper” New Englund style buns, they must be baked in a special pan. Which BTW, I do not ever plan to purchase. (I already have too many baking pans that have only been used once. And I feel guilty enough without adding possibly 1 more pan to the list!)

Anyway, I tried to duplicate the official New Englund style pan by using a 6×6-inch square pan and an 11×6-inch rectangular pan. And it worked, but I will not go to the trouble next time. Because, to my thinking, what makes these buns special is the flavor and texture, not the shape or the requirement to use a special pan. (If you are interested, you can see what the pan looks like for yourself by searching for one on Amazon. Only $31.95 each!)   

Regardless of special pan or not, you can bet your bottom dollar that I will be making these buns again. Because they are delicious, tender, easy to make, and a lot smaller than the kind of hot dog buns you can buy in a grocery store.

Like the Mikado sings in Gilbert and Sullivan’s famous operetta The Mikado – “let the punishment fit the crime”. To my thinking, it’s of equal importance to “let the bun fit the hot dog”! So, I hope you will give this recipe a try when next you choose to serve gourmet hot dogs.

Now I know there are some who would argue that a gourmet hotdog qualifies as an oxymoron. All I can say is – poor deluded person. Because done right, hot dogs are magnificent! And I’d argue with anyone that a really great frankfurter, in an outstanding bun, decorated with fabulous condiments, deserves nothing less than 5 stars!    

Even if you disagree, I still wish you all the peace and love you can handle. 

½ c. warm whole milk

½ c. warm water

2 tsp. instant yeast

1 T. granulated sugar

1½ tsp. kosher salt

1 egg

¼ c. powdered milk

2½ c. unbleached all-purpose flour, plus more as needed

4 T. (½ stick) unsalted butter, room temp., plus more to grease the baking pans

extra virgin olive oil, to grease the mixing bowl

whole milk

In the bowl of your stand mixer, using your dough hook, combine the warm milk, warm water, instant yeast, and granulated sugar. Let sit for 5 minutes.

Then add the salt and egg. Mix until combined.

Add the powdered milk and the flour. Knead the dough for several minutes. Add more flour if the dough is too wet. The dough should come away from the sides of the mixing bowl but stick slightly to the bottom of the bowl.

Add the butter, a little at a time, and knead for a further 4-5 minutes until the dough is shiny and smooth.

Pour a little olive oil in the bowl, and using your hands and a stiff rubber spatula, form the dough into a nicely greased ball.

Overnight method:

Cover the bowl with plastic wrap and store in the fridge for up to 24 hours.

On the day you bake the buns, turn the chilled dough out onto a lightly floured surface and lightly dust the surface of the dough with flour as well.  

Same day:

Cover the dough with plastic wrap and let rise for 1 hour in a warm place, or until the dough has doubled in size. Then gently punch the dough down to remove some of the air bubbles. Turn onto a floured surface and add a bit of flour to the dough ball as well.     

To shape and bake the buns:

Butter a large baking sheet and set aside.

Cut the dough into 10 equal sized pieces. (Or as close as you can get!)

Roll each portion into a flattened piece of dough about 5 inches long. Then roll up the long side up tightly to form a tube shape. Place the formed buns ¾-inch apart, sealed side down, on the prepared pan.

Cover the buns with plastic wrap that has been lightly coated with cooking spray and let the dough rise for about 45 minutes in a warm place.

Just before baking, gently brush the buns with milk before placing them in a pre-heated 350-degree oven.   

Bake for 17-20 minutes or until a light golden brown on top and the internal temperature reaches at least 190-degrees.

Remove from oven and place on a wire rack to cool. Best eaten the same day.  

Just before serving, slit along the top and add lots of yummy condiments and a great frankfurter or any other filling that rocks your socks.

And yes, of course you can cut the bun in half lengthwise for a traditional, non-New Englund presentation. But why?

SAVORY MEXICAN STYLE WHOLE PINTO BEANS

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OK, what I like most when I go to a Mexican restaurant are the beans, after the warm tortilla chips and salsa that is! Now I don’t know about you, but to my thinking, a Mexican restaurant is defined by the quality of the beans they serve. Because even in a good Mexican restaurant, most of the enchiladas, tacos, etc. taste pretty much the same. But give me a restaurant that makes good beans, and I’m in heaven.

And believe me, over the years I have tried dozens of times to make really good, refried beans. And I have a couple recipes on this site that are good. But I am still in search of the perfect refried bean recipe.

Recently however, some Mexican restaurants have been serving the main dish with a side of beans in a small bowl. Not re-fried or drained whole beans, but rather, saucy beans that require containment. And I have found that I really like beans served this way. Thus, this recipe.

Now, this is not a mild-mannered recipe for beans. These beans come with an attitude. They practically demand to be taken seriously! So, be prepared. And if you don’t like strongly flavored beans, this is not the recipe for you.

But if you like savory dishes with a bit of heat, then by all means proceed on down the page. Because this simple recipe produces some mighty fine tasting beans. Enough said.

Well, it’s the 4th of July. And some of our neighbors, who obviously have very few brain cells left working properly, have been setting off fireworks for several days now. And I for one am tired of the noise. And damn tired of our poor kitties having to hide in our basement hallway to try and get as far away from the booms as possible.

So, when I read this article in todays’ Seattle Times, I thought I would pass it along to you. Because it beautifully states how I feel about the subject. Oh, that I was intuitive and clever enough to have penned this short and poignant article. But alas, it was written by people with greater insight than I possess. Regardless, the fact that it was written and published at all is what really matters!      

DON’T SET OFF FIREWORKS — IT’S THE PATRIOTIC THING TO DO – by the Yakima Herald-Republic editorial board. 

“Be careful out there with fireworks. Here’s a perspective from Washington’s dry side at the start of wildland fire season.

The warnings go out every year — because every year, the thoughtless among us make the same irresponsible mistakes. Mistakes that can threaten lives, destroy people’s homes, and cost us all money.

So here it is again: Don’t set off illegal fireworks this week.

Yes, the Fourth of July is a great cause for celebration. It’s the anniversary of our nation’s conception — the date we declared our independence from England’s royal rule.

But setting off dangerous and illegal fireworks doesn’t do anything to advance the cause of freedom. It’s just boneheaded behavior that puts bone-dry countryside at risk needlessly.

If the Founding Fathers could’ve seen this coming, maybe they’d have held off on the Declaration of Independence until December or January, when the ground is usually a lot wetter.

This year, after a historically dry spring, local fire authorities have gone a step further than usual, issuing a summerlong burn ban throughout the unincorporated areas of Yakima County. The ban took effect Saturday and stays up through Sept. 30.

The ban, combined with an existing prohibition on fireworks in unincorporated areas, is meant to discourage would-be pyromaniacs from accidentally laying waste to their neighbors’ houses or setting off wildfires that blacken hundreds of acres.

Instead, they’re urging fireworks fans to express their love for the country by attending any of the various community celebrations planned for the Fourth — and by taking in any of the professionally staged fireworks shows that are in the works.

Trust us, you’re doing the patriotic thing here.

Your neighbors will thank you. Your pets will thank you. And perhaps more than anyone else, local fire crews will thank you. Besides, if you really love your country, you don’t want to burn it down, do you?”

On that happy note, have a great 4th of July everyone. And peace and love to all.

¾ c. dry pinto beans, rinsed

1½ c. water

1 T. bacon grease or extra virgin olive oil (if you want vegetarian beans)

¾ c. chopped onion

2 lg. garlic cloves, minced

freshly ground pepper

½ tsp. ground cumin

1-2 T. chopped pickled jalapeño (depends how spicy you like your beans)

2 c. water, or more as needed  

2 tsp. vegetable base (I use Better Than Bouillon)

Bring the rinsed pinto beans and 1½ cups of water to a boil in a covered pan. Boil for 2 minutes. Remove from heat, and leave covered for 2 hours. Or soak the beans overnight.

Heat the bacon grease or olive oil in a medium sized heavy pan with a lid. Add the onion and cook until translucent. Add the garlic and cook for 1 minute.

Then add the black pepper, cumin, chopped pickled jalapeño, water, and veggie base to the pot. Drain the soaked beans and add them to the pot.

Bring to a boil, reduce heat, and cover and simmer for about 90 minutes, stirring every so often until the beans are tender. Add more water if needed.

Remove the lid and simmer another 15 minutes or so, until the liquid has evaporated a bit.  

Serve with any of your favorite Mexican dishes.

SPINACH SALAD WITH ROASTED BEETS, FETA CHEESE, TOASTED HAZELNUTS, AND HONEY BALSAMIC DRESSING

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You know how some recipes work out better than others, well for dinner last night I tried 3 new dishes. Two of the recipes (oven fried chicken) and (baked sweet potato chunks) were from food sites I trust. But both recipes were not up to par. And why I tried yet again to expect oven fried chicken to work, I will never know. You would think after at least 147 tries, I would have figured out by now that you simply cannot get crispy “fried” chicken out of an oven. IT IS FLAT OUT IMPOSSIBLE! And that any food blogger who says any different is either crazy or smoking something they shouldn’t be smoking!

Anyway, the left-over chicken is going to be used for enchiladas tonight. And the sweet potato chunks were quickly introduced to our yard waste barrel right after dinner. But what saved the entire meal was this salad.

There are several fine restaurants that we frequent that serve a variation of this delightful salad. So, I decided that I would try my hand at producing a salad that came close. And I do believe I far exceeded even my own expectation.

So, if you too love a good spinach salad with some very tasty additions that just scream “gourmet”, then give this salad a try.

Well, that’s it for today. After yesterday’s dinner fiasco, I’m a little hesitant to try more new recipes today. But then, what the heck, we must eat! If the enchilada and pinto bean recipes work, you will be the first to know. (Well, after Mr. C. and me that is!)

And as a reminder to all of us – don’t give up in the kitchen. Not every dish we prepare is going to be a winner. Because some days, our kitchen witch is not paying as much attention as she should be.

According to Wikipedia, “A kitchen witch, sometimes called a cottage witch is a homemade poppet or doll resembling a stereotypical witch or crone displayed in residential kitchens as a good luck charm and to ward off bad spirits.

There is some debate over where the kitchen witch originated, some claiming Scandanavia and others Germany. But consensus points to older Northern European customs, as it seems to have been more widespread earlier.

The poppet is supposed to depict a “good” witch who inspires productivity and safety in a kitchen, but also counteracts any ill-will directed to the home. It is considered good luck to give a kitchen witch to a friend or family member. So that those unfamiliar with the kitchen witch can understand its meaning, sometimes a note will be hung around the witch’s neck stating something similar to: The Legendary Secret of Goof-Proof Cooking: The Famous Kitchen Witch.”

An interesting article I read on naturallymodernlife.com, “You might be a Kitchen Witch if:

  • You personalize your space with great intention and care; curating a sense of home
  • You instantly know if a space resonates with you or not
  • You love to cook with whole, organic foods as often as possible
  • You love to grow your own food or visit local markets often
  • You believe food is medicine
  • You often cook for others to express affection
  • You are always cooking or baking up a new recipe
  • You clean with natural ingredients (and probably make them too)
  • You enchant ingredients before adding them to a dish
  • A cup of tea is never just tea -it’s a ritual, it’s a brew, it’s been magically prepared for some reason”

Well, I may not believe in witchcraft, but I certainly fall into many of the categories above. However, I have never enchanted an ingredient, and I don’t even like tea. As far as being a witch, you will have to decide that for yourself.

As always, peace and love to all.

2 T. extra virgin olive oil

2 tsp. white or regular balsamic vinegar, or more to taste

1½ tsp. Dijon mustard

1½ tsp. honey

pinch kosher salt

freshly ground black pepper

3 c. chopped fresh spinach (or part spinach and arugula)

1 roasted beet, diced (see easy way to bake beets below)

⅓ c. crumbled feta cheese

⅓ c. halved toasted hazelnuts

Whisk the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper together in a small bowl.

Dress the spinach with the dressing and place on two salad plates. Then heap on the roasted beet, feta cheese, and toasted hazelnuts. Serve immediately.

EASY BAKED BEETS

1 lg. or 2 sm. beets

2 tsp. extra virgin olive oil

kosher salt

Scrub the beet(s) very well, dry with a paper towel, then cut off both ends. Cut in slices a scant ¾-inch thick. (No need to peel.) (Trust me!)

Then cut into roughly ¾-inch pieces or triangles.

Place on a parchment paper lined baking sheet.

Pour on the olive oil and add a bit of kosher salt. Not too much, not too little.

Mix all together with your hands. (Best tool in the kitchen.)

Bake in a pre-heated 375-degree oven for 45-60 minutes. They are tender when you can stick a fork in them.

Remove from oven and try not to eat all the beet pieces before you use them on this salad. Actually, you can eat a few pieces, because one large beet is too much for the salad. So, lucky you!   

FUDGY ESPRESSO WALNUT COOKIES  

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OK, this is the best chocolate nut cookie I have ever tasted. And these fudgy cookies are so very easy to make. But then, when it comes right down to it, most cookies are easy to build. But not all cookies taste as good as these cookies. Not even in the same ballpark!

These fantastic cookies are fudgy, soft, chewy, and crunchy all at the same time! And we all have Krista from livingoncookies.com to thank for this amazing recipe. I made a couple of slight modifications, but the rest is all on Krista.

It all started the other day when I decided to find a recipe for a mocha flavored chewy cookie. (Kind of like a soft and chewy ginger cookie, but not a ginger cookie. A chocolate cookie with lots of coffee overtones.) And I happened to mention to Mr. C. what I was up to. Which led to a confession on his part.

It turns out that when Mr. C. has a lot of stops to make while shopping for various and sundry provisions, he often treats himself to a mocha walnut cookie from The Cookie Mill bakery in Stanwood. This ginormous cookie then provides him with the strength to complete his tasks without wasting away from hunger. (Right???) (No, I didn’t buy his story either.) (But he is a cookie monster. That I get!)

Anyway, he bought a mocha walnut cookie while he was out that day so I could taste for myself what all the fuss was about. And OK, the cookie was pretty good. But not nearly as good as these cookies. But then, the bakery cookie didn’t have the depth of chocolate mocha flavor these cookies possess. Plus, I couldn’t find as much as a hint of walnut in the couple of bites I tasted.    

But you know what they say, to each his own. So, although I have no doubt Mr. C. will continue to purchase a mocha walnut cookie for himself as a reward for being the primary in-store shopper for our household, he really likes these cookies too. (Of course, he does! What’s not to like?)

So, if you too ever get a hankering for a deeply chocolate mocha cookie that is almost a religious experience at first bite, this is the cookie for you. It may not be a good choice for a toddler, but for any adult with a discerning palette, you are sure to earn points. But only if you decide to do the right thing and share the cookies with your family or friends. Just sayin’!

And even if you decide not to share, peace and love to you anyway. Because these cookies are so good that they might even transcend civility.  

1 c. cold unsalted butter

1 c. granulated sugar

1 c. brown sugar, packed

2 eggs

1 tsp. vanilla bean paste or vanilla extract

2 c. unbleached all-purpose flour, fluffed

1¼ c. good unsweetened cocoa powder

2 tsp. baking soda

2 T. instant espresso (I use Medaglia D’Oro)

½ tsp. kosher salt

1 c. mini chocolate chips

1 c. chopped walnuts

In the bowl of your stand mixer, beat the cold butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs and vanilla extract and beat until combined.

In a medium-sized mixing bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together. Gradually add flour mixture to butter mixture and beat on low speed just until combined. Add the mini chocolate chips and chopped walnuts.

Line a baking sheet (needs to fit in your fridge) with parchment paper. Using a #40 ice cream scoop (1½ tablespoons of dough), plop balls of dough close together on the prepared pan. Refrigerate for several hours or overnight.

Line baking sheets with parchment paper. Place the cold dough balls on baking sheets leaving a 1½-inch space between cookies.

Bake in a pre-heated 350-degree oven for about 9 minutes. They will be done when thin cracks appear on the surface of the cookies. Do not overbake.

Remove from oven and allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

 

QUICK AND EAST FLATBREAD

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Your inspiration for today:

“Blues is to jazz what yeast is to bread. Without it, it’s flat.” Carmen McRae the jazz singer

“A loaf of bread, the Walrus said, is what we chiefly need: Pepper and vinegar besides are very good indeed.” Author Lewis Carroll

Having pretty much stated the obvious, there should be no doubt in your mind that I am, always have been, and will continue to be an ardent bread lover. And when the bread is as easy to make as this one, well all I can say is BRING IT ON!

So, the other afternoon I decided to try, for the umpteenth time, making baba ganoush that was not only palatable but downright delicious. And I succeeded. (See my recipe under Oven Baked Baba Ganoush.) And just because there are certain foods that are perfect together, I made some hummus too. (Also, several recipes on site for hummus.)

But then, what to serve these two amazing dip/spreads with besides crudité? (Raw veggies are always great, but perfect flatbread or naan is not only a compliment but a foundation.) (Hard to keep baba ganoush on a carrot stick!)

So, with these three middle eastern dishes in front of us, we feasted in style.

And the flatbread had been so very easy to make. In fact, the preparation really could not have been more effortless. No mixer involved, and simple straightforward ingredients. And the result – perfect base for hummus and baba ganoush. And this flatbread will be perfect next time I serve Ground Lamb Patties w/Rosemary and Thyme, Ćevapčići (Serbian Grilled Sausages), or Grilled Lamb Patties w/Tzatziki. (All 3 recipes on site.)

So, I am absolutely thrilled to be able to share this recipe with you. And I hope you like this flatbread as much as I do.

Well, it’s sunny and warm here today. While I am inside writing this post, Mr. C. is power washing our driveway. Which is both steep and long. So, while I am doing what I love, he is doing what needs to be done. Therefore, the only fair thing to happen in a situation like this is to 1) thank him for all his effort and 2) build him something he loves. And I’m thinking some kind of bar cookie would do the trick. So, on that happy note, I will bid you farewell for today, and get off my duff and into the kitchen!

Peace and love to all.

½ c. warm water

½ tsp. granulated sugar

1 tsp. instant yeast

½ tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

3 T. milk

1 T. extra virgin olive oil, plus extra for brushing on flatbread

In a small mixing bowl, combine water, sugar, and yeast. Let stand for 5 minutes.

In a large mixing bowl, combine salt, flour, milk, 1 tablespoon olive oil, and the yeast mixture. Stir to combine until dough comes together. (I use a regular table knife to stir the dough.)

Divide the dough into six equal pieces. Roll each piece in a ball with your hands. Arrange the balls on a small parchment paper lined baking sheet and cover with plastic wrap that has been lightly coated with cooking spray. Let the dough rise for 1 hour.

Heat a large griddle or skillet over medium heat.

Roll the dough balls out on a floured surface to a ¼-inch thickness and place 1 at a time on your ungreased heated skillet. Cook the flatbread until it starts to bubble. (And no, the bubbles won’t pop.) Flip the bread and brush the cooked side with olive oil. Cook the second side for another minute or two or until the bubbles are nicely browned.

Remove to a baking sheet or plate. Serve warm. (I love to serve this simple flatbread with hummus and baba ganoush.)

Store leftover bread in an airtight container at room temperature. Heat flatbread a bit before serving if not enjoying it immediately.  

OVEN BAKED BABA GANOUSH   

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Baba ganoush with flatbread and hummus

So, if you are like me, then you know how hard it is to make a really good baba ganoush. At least, after many tries, I had never made one that I wanted to make again, much less share with all of you. Until the day before yesterday, that is.

I think one of the mistakes I kept making was grilling the eggplant to get that lovely smokey flavor that is so important to a great baba ganoush. Which invariably resulted in the flesh semi-burning at the surface before the rest of the eggplant tenderized.

Now, I don’t know about you, but I am much better at using an oven than I am at grilling. So, based on several recipes I perused, I decided to take the advice of cooks much better and wiser than myself, and put my oven to work rather than my grill. And then cheat a little by adding a couple of smokey ingredients to offset the lack of the smokiness that comes with grilling.

In truth, I started by leaving the baba ganoush chunky. It tasted OK, but I kept chewing on small pieces of roasted garlic that I found less than appealing. (Hard to smash up roasted garlic using a potato masher.) The rest of the mix was delicious, so I decided, what the heck, and got out my small food processor. This resulted in a lovely, smooth dip which made all the difference. The garlic was still evident, but only in a good way. And with just a drizzle of olive oil and a light sprinkling of smoked paprika on top, the baba ganoush was a winner.

I served the baba ganoush with hummus (several recipes on site under Hummus a Tune Mr. C. and my new favorite Quick and Easy Flatbread. (Find recipe below.)

So, if you too are an ardent fan of baba ganoush, I hope you give this recipe a try. It is simple to prepare, but it does take a bit of taste testing along the way to reach perfection. So, try very hard not to eat the whole batch before it is made available for others to also enjoy.

And as always, dear friends, peace and love to all.  

2 med. eggplants

extra-virgin olive oil

4-5 lg. cloves of garlic

2 T. fresh lemon juice, or more to taste

3 T. tahini, or more to taste

pinch ground cumin, or to taste

¼ tsp. baking soda (if baba ganoush is bitter)

smoked paprika, for garnish

Line a large, rimmed baking sheet with parchment paper.

Halve the eggplants lengthwise. Brush the cut side very lightly with olive oil. Place the eggplant halves on the prepared pan, cut side down. 

Cut off the top of the garlic cloves. Place garlic onto a square of aluminum foil. Pour a little olive oil over the exposed tops of the cloves and wrap tightly in the foil. Place the garlic packet on the baking sheet with the eggplant.  

Roast the eggplant and garlic in a preheated 425-degree oven for 35 to 40 minutes or until the eggplant is tender. Remove from oven and allow to cool.

You will find that the baked eggplant has a darkened skin on the cut side from baking flesh side down on the baking sheet. I advise you to carefully cut around the edge of each eggplant half with a paring knife. Then carefully lift the burned skin off the eggplant and scrape off as much of the unburned flesh as possible into a fine mesh strainer set over a bowl. (And no, the burned part will probably not come off in one nice piece. No one is that lucky! So be patient. This step takes a bit of time. But it’s important.) Discard the burned parts. Then scoop out the remaining flesh into the strainer. Discard the skins.  

Let the eggplant sit in the strainer for a few minutes to release some of the unwanted liquid. Remove any blackened parts that might remain. Then stir the eggplant a bit. This will help get rid of any residual liquid. Transfer the flesh to the bowl of your food processor and discard the liquid in the bottom of the bowl.

Gently squeeze the roasted garlic cloves out of their peels and into the food processor.

Add the lemon juice, tahini, cumin, and 2-3 tablespoons of olive oil. Process until smooth. Taste and add additional salt, lemon juice, tahini, or olive oil. (You will probably need more salt Or even some of each ingredient.) If your baba ganoush is a bit bitter, try adding just a smidge of baking soda and give the whole thing another whirl. Taste again and make further adjustments as required.

Scoop into a serving bowl, cover, and refrigerate for a couple of hours. Just before serving, garnish with a drizzle of olive oil and a light sprinkle of smoked paprika.  

Great served with my Quick and Easy Flatbread, pita chips, and/or crudité.

QUICK AND EAST FLATBREAD

½ c. warm water

½ tsp. granulated sugar

1 tsp. instant yeast

½ tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

3 T. milk

½ tsp. fresh lemon juice

1 T. extra virgin olive oil, plus extra for brushing on flatbread

In a small mixing bowl, combine water, sugar, and yeast. Let stand for 5 minutes.

In a large mixing bowl, combine salt, flour, milk, lemon juice, 1 tablespoon olive oil, and the yeast mixture. Stir to combine until dough comes together. (I use a regular table knife to stir the dough.)

Divide the dough into six equal pieces. Roll each piece in a ball with your hands. Arrange the balls on a small parchment paper lined baking sheet and cover with plastic wrap that has been lightly coated with cooking spray. Let the dough rise for 1 hour.

Heat a large griddle or skillet over medium heat.

Roll the dough balls out on a floured surface to a ¼-inch thickness and place 1 at a time on your ungreased heated skillet. Cook the flatbread until it starts to bubble. (And no, the bubbles won’t pop.) Flip the bread and brush the cooked side with olive oil. Cook the second side for another minute or two or until the bubbles are nicely browned.

Remove to a baking sheet or plate. Serve warm. (I love to serve this simple flatbread with hummus and baba ganoush.

Store leftover bread in an airtight container at room temperature. Heat leftover bread a bit before serving.  

CRUNCHY COLESLAW IN A CREAMY AND SAVORY DRESSING  

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I am often asked to bring coleslaw to a gathering. And I just realized why that is. Because I make coleslaw that has flavor.

I can’t tell you how many times when I am dining in a restaurant, I order a meal that comes with coleslaw. And either there is no dressing to speak of on the cabbage, or the dressing is so flavorless that it can’t even be detected. And I always wonder to myself, “what in the heck is so hard about making a tasty coleslaw”? The basic ingredients for coleslaw are simple and the dressing is easy to make. So, what’s the problem?

Now granted, not everyone likes coleslaw. My husband included. But he will usually take a bite or two and not complain. But given the choice, he would probably never let coleslaw cross his lips. But I don’t give him any choice because I happen to love coleslaw. So, I make it every so often. And if he doesn’t want to leave the table unsatiated, he has figured out that he might as well put some of this salad filled with cruciferous veggies on his plate. (It’s called – grin and bear it!)

But for me, it’s pure pleasure when the coleslaw is good.

Now the dressing for this coleslaw is not sweet. It has a teaspoon of honey in the dressing, more for the flavor than for the sweetness it provides. But I have other coleslaw recipes on this site that include sugar, if that is the type of coleslaw you prefer. Me, I like them all. Not every day. But often enough to keep Mr. C. a little nervous! (If only he could learn to love cabbage. But at his ripe old age, that just isn’t going to happen. Just like asking me to eat a parsnip or rutabaga. Haven’t let one pass my lips since I was a child and intend to keep it that way. Thank you very much!)

So, all I ask is that you give homemade coleslaw a try. It’s inexpensive to make. It’s crunchy. (And who doesn’t appreciate crunchy food.) And relatively healthy. And it can be made ahead. (Bonus points for that!)

Well, the sun is shining here in northwestern Washington. There is a bit of a cloud cover over the Cascade Mountains, so not all the snowy peaks are in view. But that’s OK. All of them will eventually grace us with their beauty when they are darn good and ready to do so!

In the meantime, flowering shrubs and other plants in our yard are perfuming the air and showing off their colorful blossoms. And a wide variety of birds seem to be happy spending time in our neighborhood. First, they visit Mark and Vicki’s back deck for a bit of sustenance. Then they come to our front yard for a peck or two of suet cake. Then it’s off they fly to one of our fountains for a quick bath and some liquid refreshment. Then it’s time to start over in Mark and Vicki’s yard. (Not a bad life when you think about it!)

May you too enjoy all the wonders our incredible planet has to offer.

Peace and love to all.

4-5 c. finely shredded cabbage (I use a combination of red and green cabbage)

1 lg. carrot, grated

1 stalk celery, finely diced (include the leaves)

½ c. mayonnaise

1 T. apple cider vinegar

1 T. Dijon mustard

1 tsp. honey, opt.

½ tsp celery seeds

½ tsp. kosher salt

fresh ground black pepper  

Place the shredded cabbage, carrot, and celery in a large bowl and toss to mix.

In a separate bowl, whisk the mayonnaise, vinegar, mustard, honey, celery seeds, salt, and pepper together.   

Pour some of the dressing over the veggies and mix together. If the coleslaw seems dry, add a little more of the dressing. Taste and adjust seasoning.  

   

THREE CHEESE CANADIAN BACON QUICHE WITH CARAMELIZED ONION AND SPINACH

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We are definitely fans of quiche. And because of this, I am always trying to mix things up a bit so that quiche boredom doesn’t set in. So, with variation in mind, and a general nod towards using ingredients on hand, I came up with this quiche recipe.

The first ingredient I was especially delighted to use was the wonderful Canadian bacon we get from a local purveyor of all thing’s carnivore – Del Fox Meats in little old Stanwood, Washington. Not only is this a local business, but the prices are reasonable, the staff nice and helpful, and the quality of the meat very good. And they make their own sausage and jerky. Their homemade Landjeager being Mr. C’s all-time favorite.

So, tick the meat part of the quiche off the list. Now onto the cheese. I happened to have a bit of Swiss cheese in the fridge, along with some Manchego cheese (a sheep’s milk cheese from Spain and one of Mr. C’s favorites) and of course Tillamook Sharp Cheddar.

So, I thought to myself “what the heck, why not use some of each”? I also had some other wonderful cheeses from which to choose, but I thought these three would work well together, and I was right! So, that only left a few additional ingredients to do their part in adding flavor and texture to the usual suspects (great name for a band BTW) – eggs and milk. So, why not caramelized onion instead of the normal green onions, a touch of garlic, some Dijon mustard and black pepper for savory, a tiny pinch of cayenne pepper for the personality component, and fresh spinach to add both color and nutrition. And there you have it. Use what you have on hand quiche.  

Now something you should also know. The crust recipe below is super easy to make. No mixer required. But in all honesty, it is not going to produce the flakiest crust you have ever tasted. But for quiche this crust recipe is perfect. It stays together when you lift it out of the pie pan and tastes great. But perfectly flaky it ain’t! So, feel free to use a different pie crust recipe if you should choose to do so.

OK class, what is your cooking lesson for today? Make quiche with what you have on hand and treat yourself and your family to one of the finest dishes ever conceived. And always remember – one of the best things about quiche – it’s a perfect dish to serve for breakfast, lunch, or dinner. And how many other dishes can truly make that claim?!

Well, that’s it for today. It’s still cloudy outside, with rain not predicted, but the clouds have assumed a threatening perspective regardless of what the weather folks have to say.

So, I am going to stay inside and read, write, and generally hide from the world until it is time to go hear a local band – The Usual Suspects (not to be confused with eggs and milk) perform this evening. This will be our first time hearing this band. And I can’t wait because I already know the drummer (Chris Leighton) is one of the best drummers in the area. And the band comes highly recommended by our dear friends and neighbors Mark and Vicki who are also going to be in attendance.

So, I look forward to a night of great music, my dear husband by my side and not on the bandstand, good friends to share the evening with, and the consumption of a dinner I didn’t prepare myself. Can life get much better than this?

And as always – peace and love to all.   

For the crust:

2 c. unbleached all-purpose flour   

heaping ½ tsp. salt

1 tsp. granulated sugar

scant ¼ tsp. baking powder

7 T. melted unsalted butter or vegetable oil

¼ c. cold water + 1 T. if the mixture seems dry

Whisk the flour, salt, sugar, and baking powder together. Whisk the butter and ¼ cup cold water together. Pour over the dry ingredients. Stir until the dough is evenly moistened. (I use a regular table knife to stir the ingredients together.) Add an additional tablespoon of water if necessary.

Pat the dough across the bottom and up and a little over the sides of a 9-inch pie pan. Crimp or mold the pie crust around the edge to make it pretty.  

Bake in a pre-heated 400-degree oven for 12 minutes. Remove from oven and let cool while you prepare the filling for your quiche. Reduce oven temperature to 350-degrees.

For the filling:

2 T. unsalted butter

1½ c. diced Canadian bacon

½ yellow onion, chopped

1 garlic clove, finely minced

1 c. grated Swiss cheese

½ c. grated Manchego cheese (or more cheddar cheese)

1 c. grated sharp cheddar cheese

1½ c. whole milk (part half & half is great)

1 tsp. Dijon mustard

freshly ground black pepper

tiny pinch cayenne pepper

5 lg. eggs

1 c. chopped fresh baby spinach

Heat the butter in a small frying pan. Sauté the Canadian bacon pieces for about 3 minutes. Using a slotted spoon or spatula, remove the bacon to a small bowl. Set aside.

Add the chopped onion and cook over low heat, stirring frequently, until the onion is soft and starts to become a light golden brown, 20–30 minutes. Add the garlic and cook for 1 minute.

Scatter bacon pieces over the partially baked pie crust. Combine the three different kinds of grated cheese and layer 2/3 of the cheese mixture on top of bacon. Scatter caramelized onion evenly over the cheese.

Whisk the milk/half & half, Dijon mustard, black pepper, cayenne pepper, and eggs together. Pour mixture into the pie pan. Sprinkle the spinach and remaining cheese mixture evenly overall.  

Hint: to keep your pie crust edge from getting too brown while baking, cover with thin strips of aluminum foil.

Bake in a pre-heated 350-degree oven until the filling is set, about 50-55 minutes. Remove from oven and allow to cool for 5 minutes before serving.