Author Archives: Patti

QUICK AND EASY CREAM OF TOMATO BASIL SOUP WITH OVEN BAKED GARLIC CROUTONS

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I just love tomato basil soup. And when it is as easy to prepare as this one, I am truly a happy camper. Because I don’t always feel like cooking. Or spending a lot of time preparing delightful dishes to thrill and delight our palates. (I know that might shock some of you who probably think I spend all of my waking hours in my kitchen and that I must undoubtedly wear an apron to bed.)

But I am no different than any other person. Most of the time, yes, I am blissfully happy spending time in my kitchen. Other days, however, my kitchen is the enemy. (Luckily that feeling never lasts very long. But it is happening more regularly as I continue to pack on the years.)

So, when I can make a soup as easy to prepare and as delicious as this one, on the rare days when cooking is tantamount to swimming in shark infested waters, I feel like I’ve won the lottery!

Just a bit of hacking and slashing of onion and garlic (term coined by my dear friend and neighbor Vicki), combining a few ingredients in a pot, and a bit of time for the ingredients to all become friends as they burble away on the stove. Then, a bit of tasty garnish, and Bob’s your uncle! What could possibly be better than that?!

So, if you too love tomato basil soup, give this recipe a try. It is just plain YUM. (And stinkin’ easy to build.)

Well, that’s it for now. I plan to live the life of a slug this afternoon. I’m going to move slowly, leave a trail of mess behind me, munch on whatever is available, and seek shelter from the sun at every opportunity. In human terms, I’m going to lay low, read my book in my favorite chair, and eat leftovers for dinner. By myself. Because Mr. C. has a gig this evening.

So, where normally I would go with him, tonight I am going to stay home and entertain our cats. (Probably study the inside of my eyelids at some point also.)  And hopefully still have the strength to work on my menu plan for our upcoming trailer trip with good friends Craig and Marsha.

So, I expect your afternoon and evening will, to all appearances, be much more productive than mine. But you know, more and more I am appreciating time to just relax and let the world revolve without me. To others, this supposed down time might seem ineffective. But it allows me time to think of ways to help keep us both happy and healthy. In other words, time spent in preparing a plan for success.

Hopefully you too take the time to plan for positive and wonderful things to enrich your own life and the lives of those around you. Because positive thinking (and action), has always had the power to turn a bad day into a better one and to make a good day even better. Not only for yourself, but for those around you.

Peace and love to all. And happy cream of tomato basil soup!

2 T. unsalted butter

1 c. finely chopped yellow onion 

2 sm. garlic cloves, finely minced

1 (28-oz.) can crushed tomatoes (I use Cento brand crushed tomatoes)

1 c. water

2 tsp. chicken base (I use Better Than Bouillon Chicken Base)

1½ tsp. dried basil  

1 tsp. granulated sugar

tiniest pinch crushed red pepper flakes

pinch kosher salt

freshly ground black pepper 

6 T. heavy cream (half & half or whole milk will work in a pinch)

⅓ c. finely grated Parmigiano-Reggiano, plus more for garnish

croutons, for garnish (see recipe below) (or from your grocery store)

Heat the butter in a nonreactive pot or enameled Dutch oven over medium heat. Add the chopped onion. Sauté gently for several minutes, stirring occasionally, until the onion is very soft and just starting to brown. Add the minced garlic and sauté for 1 minute until fragrant.

Add the crushed tomatoes, water, chicken base, dried basil, sugar, crushed red pepper flakes, salt, and black pepper. Bring to a boil then reduce heat, cover, and simmer for 20-30 minutes.

Add the heavy cream and grated Parmigiano-Reggiano cheese; return to a simmer. Taste and adjust seasoning. (If you like a thinner soup, add a couple more tablespoons of cream.)

Serve topped with additional Parmigiano-Reggiano and Oven Baked Garlic Croutons. (See recipe below.) (Or, of course, your favorite store-bought croutons.)

OVEN BAKED GARLIC CROUTONS

1 T. unsalted butter

1 T. extra virgin olive oil

1 clove garlic, finely minced

½ tsp. dried parsley

pinch kosher salt

freshly ground black pepper

2 c. bread cubes

Heat the butter, olive oil, garlic, parsley, salt, and pepper in a medium sized frying pan. When starting to burble, remove from heat and stir in the bread cubes. Transfer to a small low sided baking pan and bake in a pre-heated 375-degree oven for 15 minutes, or until the bread cubes are crisp and starting to brown. Turn the cubes once during the baking time.

Remove from oven and allow to cool completely before using or storing in an airtight container.

BUFFALO CHICKEN BITES WITH BLUE CHEESE DIP

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I love buffalo wings. But as an entrée for a large group of people – no way! So, when I was deciding what to a fix for a recent picnic get-together at our home, I decided to forgo the usual way to serve buffalo chicken, thus saving everyone the mess, stains on my cloth napkins, and everyone multiple trips to our bathrooms to wash their hands. So, with ease of preparation, serving, and eating I came up with this recipe.

Now don’t get me wrong. I still make buffalo wings when I am hungry for the real thing. But even then, I don’t deep fat fry them the way they do in restaurants. I bake them and then introduce them to the sauce. (See my recipe under the clever title Buffalo Wings on this site.) I also bake the heck out of the wings to the point of being almost over done. Because I hate wings that are technically cooked but are still stringy, chewy, and basically hard to eat. And, if truth be told, I usually use chicken drumettes or if I use the whole wing, I remove the tips. And I must say, my baked chicken wings are fantastic! Give that recipe a try too.

I also have another recipe that might interest you – Buffalo Chicken Salad with Blue Cheese Dressing. (Really the precursor to this recipe.) (And since I failed to take a picture of the chicken bites for this post, you can get a bit of an idea how they look by viewing that recipe.)

And while I’m still on the subject of chicken wing recipes, for a change of pace, you might want to try my Sweet & Sour Chicken Wings. These wings are by far the best Chinese style chicken wings you will ever eat. I promise you! And they are easy to prepare. But back to this recipe. (I mean really, that’s the reason you are visiting this site to begin with!) (And I do apologize for blathering. I just get so carried away when I’m talking about food! And so excited to share recipes with you!) Anyway…..   

This way of serving buffalo chicken is easy to prepare, easy to serve, and just plain easy to eat. And delicious. Not too spicy, but with enough flavor to keep almost everyone happy. So, I hope you will give this dish a try next time you get a buffalo craving.

Well, it’s sunny again today in the north sound region of the great state of Washington. There are a few clouds over the Cascade Mountain range, so all the snowcapped peaks that we can usually see appear to be in hiding. But they’ll come back. They always do. And bless them for that.

And bless you for being interested in cooking for yourself and your family and friends. Too many people these days rely on restaurant food or prepared food that they can purchase at a grocery store. They simply don’t know what they are missing. Because nothing beats good home cooked food.  

And on that happy thought, as always, peace and love to all.

2 boneless, skinless chicken breasts, (about 1 lb.) cut into bite sized pieces

kosher salt

freshly ground black pepper

granulated garlic

1 T. unsalted butter, melted

1 T. Frank’s Red Hot Sauce (no substitution allowed), or more to taste

½ tsp. fresh lemon juice

Place chicken pieces on a lightly greased rimmed baking pan. Sprinkle with a bit of salt, pepper, and granulated garlic.

Bake in a pre-heated 425-degree oven for about 15 minutes or until the pieces are fully cooked. (Don’t overbake.) Meanwhile, melt the butter in a medium sized bowl; add hot sauce and lemon juice.

When the chicken has finished baking, remove from pan with a slotted spoon and add to the bowl with hot sauce mixture and stir until well coated. (You don’t want to add the liquid that’s left in the pan to the hot sauce mixture. But you do want to save the juices for the next time you make chicken soup!) Serve the bites warm with Blue Cheese Dip. (Recipe below.)

(If you prepare the chicken ahead of time, remove from oven, add to sauce, cool, and refrigerate. When ready to serve, warm in microwave.)

BLUE CHEESE DIP

1 c. blue cheese crumbles 

½ c.  sour cream

¼ c. mayonnaise

1 T. buttermilk 

1 T. freshly lemon juice

¼ tsp. kosher salt

freshly ground black pepper

Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip. Store in the refrigerator until ready to use.

If you like a smoother dip, you can place half of the mixture in a food processor, and whirl it till smooth.

JÄGERSCHNITZEL (GERMAN PORK SCHNITZEL WITH MUSHROOM GRAVY) 

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Schnitzel

Mushroom gravy

If you happened to be vacationing in Germany, then of course you would seek out the best schnitzel you could find. And with every good reason. Because schnitzel is one of the finest comfort food dishes ever to be set on a table.

Now granted, schnitzel will never be considered a health food. But as an occasional treat, as they say in Carolina, nothing could be finer. And why I ever waited to prepare this delicious dish until recently, is beyond my comprehension. (I’m still kicking myself for not preparing this dish decades ago. Where was my brain?) Anyway, now that I have figured out how to make it, I am duty bound to share the recipe with you. And just to make life more interesting, I’ve provided both the high calorie and the really high caloric version of this fried pork cutlet dish.

In the high calorie presentation, there is no gravy, just a couple of lemon wedges to squeeze over the fried cutlet. Served this way, it is simply a schnitzel. But never being one to let any worthless calories get past my lips, I decided to go full on crazy and make the mushroom gravy that qualifies this dish to be called Jägerschnitzel (Hunter’s schnitzel). Both ways of eating this dish are magnificent. But topped with mushroom gravy, this dish should become the standard definition for “heaven sent”. (Of course, you might make it to heaven earlier than planned if you decide to enjoy schnitzel too often. But I refuse to take any blame if you don’t use your own good judgement!) BTW, the gravy recipe is thanks to Kris from howtofeedaloon.com. Fun site if you like crazy. And I mean crazy in a good way!  

Well, that’s it for today. The sun is shining, and the temperature is perfect. Not too hot! Perfect. I only wish this could be said for some of the areas of our world that are suffering from extreme heat. My thoughts and prayers go out to all who are suffering as our planet continues to heat up. If only the people in high places all over the world had the gift of compassion. Could truly care what happened to the citizens of their respective countries and every other country for that matter! What a better world this would be.

Peace and love to all.

For the schnitzel cutlets:

1 lb. pork tenderloin, silver skin removed, then sliced into ½-inch thick diagonal pieces (cutlets)  

6 T. unbleached all-purpose flour

1 tsp. granulated garlic

¼ tsp. granulated onion

1 tsp. kosher salt

¼ tsp. paprika  

freshly ground black pepper

2 eggs

½ c. plain breadcrumbs

½ c. panko breadcrumbs (or more plain breadcrumbs)

3 T. extra virgin olive oil

2 T. unsalted butter

lemon wedges  

Using a gallon size freezer bag, place the cutlets in a single layer. (You will need to do this twice to get all the cutlets ready to fry.) Pound the cutlets with a meat mallet until no more than ¼-inch thick.

Whisk the flour, granulated garlic, granulated onion, salt, paprika, and pepper together in a flat container. (I use round 8 or 9-inch cake pans.) In another cake pan, whisk the eggs. Place the breadcrumbs in a third cake pan.    

Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before coating both sides of the cutlets in breadcrumbs. (It helps to use a fork or a pair of tongs for the dipping process to keep your hands clean.) (However, your hands are still going to get messy.)

Place the coated cutlets on a flat plate and refrigerate for about 30 minutes. This helps set the coating. While the cutlets are resting, make the gravy. (If you plan to serve the cutlets with gravy that is! If not, do not make the gravy.)

Once all cutlets have rested for a while in your fridge, heat a large non-stick pan over medium heat and add the olive oil and butter. Once the oil is hot and the butter has melted, add the breaded cutlets a few at a time and sauté 3-4 min per side or until browned. Reduce heat if browning too quickly. Remove to paper towel lined plate. Serve with lemon wedges. Or topped with mushroom gravy and a squeeze of lemon.

For the mushroom gravy:

2 T. extra virgin olive oil

2 T. unsalted butter

¾ c. chopped onion

10 to 12 button mushrooms, halved, then thinly sliced

1 clove garlic, finely minced

4 T. unbleached all-purpose flour

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

½ c. dry white wine

2 c. beef stock

1 T. whole grain mustard

1 T. Worcestershire sauce

Heat the olive oil and butter in a medium sized skillet. Add the onion and cook until translucent. Add the mushrooms and cook until they start to brown. Add the garlic and sauté for about 1 minute.

Add the flour, salt, and pepper and cook for about 2 minutes or until the flour is fully incorporated.

Add the wine, stirring to combine. Cook until the wine evaporates. Add the beef stock and stir frequently until the sauce thickens.

Stir in the mustard and Worcestershire sauce. Taste and adjust seasoning. Serve over the fried cutlets. (Don’t forget the squeeze of fresh lemon.)  

 .

BANANA SPLIT TRIFLE WITH FRENCH VANILLA PUDDING, POUND CAKE, AND CHOCOLATE CHUNKS

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Banana Split Trifle

Banana Split Trifle on the left, Mixed Berry Trifle on the right

There are several meanings for the word “trifle”. A thing of little importance or value. To treat someone or something without seriousness or respect. Or my personal favorite – a layered dessert of English origin. The usual ingredients being a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard, and whipped cream layered in that order in a glass dish.

However, I do things a little differently when I make trifles. (Of course, I do!)

I use cream cheese pound cake rather than sponge cake for both this trifle and for my Mixed Berry Trifle. And I use pudding rather than custard if I use it at all. (My Mixed Berry Trifle doesn’t call for any pudding or custard.) For my Fudgy Brownie, Chocolate Mousse, and Raspberry Trifle, I use brownies instead of sponge cake and chocolate mousse instead of custard. So, like I said, I change things up a bit when I make trifles. But the basic idea is still the same. And since I’m sure you were wondering what the difference is between custard, pudding, and mousse – allow me to elucidate.

Most custard and pudding recipes contain eggs. After that, the main difference is that pudding uses starch for thickening, while in most instances, custard is thickened just by the eggs themselves. And the texture of custard tends to be firmer than pudding. But both pudding and custard get their thick consistency from being cooked. Mousse, on the other hand, never experiences any heat. Also, with mousse, the incorporation of air into the mixture leads to its fluffier consistency. Final analysis – both pudding and custard are semisolid and denser, while mousse offers a lighter, airier texture. But enough about puddings etc. and back to this recipe.

When I was a child, my grandmother used to make a banana cream pie which included chunks of chocolate and sliced almonds on top. She called it a banana split pie. I loved that pie. So, when I was deciding what to serve for a recent get-together, I decided to try my hand at making a banana split trifle. And the recipe below is what I came up with.

And since you might be wondering why I didn’t just make banana pudding, the answer is simple. Banana trifle is like banana pudding on steroids. Need I say more?

A huge consideration when planning a dinner party is time. Especially the couple of hours or so before guests are due to arrive. So, if I can do most of the prep work ahead of time, my anxiety level actually stays in the “safe” zone rather than spiking off the chart. So, one of the best things about serving trifle is that this delicious dessert must be made ahead. So, if I am hosting a large number of people, trifle is the perfect dessert. I can make the pound cake ahead and freeze it. I can also make the pudding ahead and let it sit in the fridge. Then two days before I plan to serve the trifle, I put the whole thing together, place it in the fridge, and walk away. I usually add a bit more whipped cream and decoration to the top of the trifle the same day I plan to serve it, but even that is an option.

So, yes it takes time to make a trifle. But it’s all done ahead so that I can concentrate on the other elements of the feast that require last-minute attention.

And I don’t plate trifle. I let my guests serve themselves. Fun for them, and less work for me. Because by dessert time, I’m usually wiped out. 20 years ago, I would have still had energy to burn. These days, after a gathering at our home and all the guests have taken their leave, I’m lucky to get my shoes off before I’m sound asleep!

But I still love every minute of being a hostess. And the main reason is that Mr. C. is like my silent entertaining partner. He does all the behind-the-scenes work. He does most of the grocery shopping. He brings dishes, pans, silverware, special equipment, etc. up from our downstairs storage room. He then sets up the tables and the bar and quietly does a hundred little things that make my part easier. And after everyone has left, he turns into the clean-up king. I am truly a very lucky lady. I only hope you are as lucky.

So, as always, from my kitchen to yours – peace and love to all.

For the French Vanilla Pudding:

3 c. whole milk, divided

3 T. cornstarch

pinch of salt

¾ c. granulated sugar

3 lg. egg yolks

1 T. unsalted butter

1 tsp. vanilla bean paste or pure vanilla extract

In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.

In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.

While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream 1½ cups of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.

Remove from the heat and whisk in the butter and vanilla. Allow it to cool completely. Then transfer the cooled pudding into a small bowl. Top with plastic wrap touching the top of the pudding to prevent a skin from forming and allow to chill for several hours before putting the trifle together.

For the Pound Cake:

½ c. unsalted butter, room temperature

4-oz. (½ pkg.) cream cheese, room temperature

1½ c. granulated sugar

½ tsp. salt

3 lg. eggs, room temperature

2 tsp. vanilla

1½ c. unbleached all-purpose flour

Cream the butter and cream cheese together in a large mixing bowl. Add the sugar and salt and whip until mixture is light and fluffy, about 5 minutes. Add eggs one at a time. Beat in vanilla. Add flour at low speed until well incorporated, but do not overbeat. Transfer batter to a buttered 9-inch baking pan. 

Place pan in cold oven. Set temperature to 200-degrees; bake for 20 minutes. Increase temperature to 250-degrees; bake 20 minutes. Increase to 275; bake for 10 minutes. Increase temperature to 300 degrees and bake for 25 to 30-minutes or until a toothpick inserted near the middle of the cake comes out clean.  

Remove from oven and cool on a rack before cutting into small chunks just before assembling the trifle. (Can be made ahead and frozen until needed.)

For the Whipped Cream:

1 c. heavy whipping cream

1 T. powdered sugar

¼ tsp. vanilla bean paste or vanilla extract

Whip the cream to stiff peaks. Add the powdered sugar and vanilla bean paste. Whip some more until well blended.

For the “banana split layers” and topping garnish:

5 bananas, cut into small chunks

¾ c. milk, semi-sweet, or dark chocolate chips, chopped

½ c. sliced almond

½ c. heavy cream

2 tsp. powdered sugar

3-5 maraschino cherries (I use Bada Bing cherries)

When ready to assemble, spread just about ½-¾ cup of the pudding in the bottom of the container. Then place ⅓rd of the cake chunks over the pudding in the bottom of a trifle bowl (straight sided glass bowl). (Actually, any glass bowl will work, but for the best presentation, a straight sided bowl is best.)

Spoon ⅓rd of the remaining pudding over the cake cubes. Place ⅓rd of the banana chunks on the pudding. Sprinkle ⅓rd of the chocolate chunks over the banana chunks and spread ⅓rd of the whipped cream over the chocolate chunks.

Add another ⅓rd of the cake, pressing down lightly to remove any air pockets in the layers below. Then repeat as directed above. Always press down a bit on the cake chunks as you assemble the dessert. After adding the last layer of whipped cream, smooth the surface with an offset spatula.

Cover with plastic wrap and refrigerate for at least 24 hours and up to two days.

Remove from refrigerator about an hour before serving. Garnish with additional whipped cream, sliced almonds, and 3 or 5 maraschino cherries.  

CHEWY WHITE CHOCOLATE MACADAMIA COOKIES  

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Well, the way I see it, if Subway can do it, so can I! Starting yesterday, I too can now make a mean white chocolate chip macadamia cookie. And it is all because of our good friends Jim and Margo.

These dear friends love white chocolate macadamia cookies. But they aren’t as fond of baking as I am. Jim, who does most of the cooking in their household, even goes so far as to profess the lack of the “gluten” gene. (He also states that he is also lacking the “grandmother” gene, which is why I can make really good gravy. But that’s a story for another time!) (Actually, he too can make great gravy. Even if he doesn’t possess the “grandmother” gene.) But I can’t really argue with his belief about gluten genes since I’m pretty sure I came with several extra “gluten” genes. (Thanks mom and dad.)

So, although this wonderful couple will undoubtedly continue buying these marvelous cookies at Subway, especially when they are on RV trips, I can at least do my part and build them my homemade version whenever the spirit moves.

So, if you too love a chewy white chocolate macadamia cookie, may I recommend this recipe. It is an extremely easy cookie to build. Except there is one part that is always a challenge. (As with other truly perfect cookies.) It’s the wait time.

Because, if you really want to bake the best cookies ever, the colder your dough is before it heads into the oven, the less the cookies will spread during baking. The time spent in the fridge gives the flour in your dough time to hydrate. This translates into cookies that are more chewy than cakey. And who doesn’t love a good and chewy cookie?!

And to take this whole cookie baking revelation one step further, and completely shatter your world, making cookie dough one day and baking it off the next day is pretty much the recommended practice by leading authorities if you want to bake truly wonderful cookies. And yes, that means you must plan ahead. And yes, I now am a strict adherent to this thinking. And yes, it has made a big difference in the quality of the cookies I bake.

So, if I can manage this change of thinking, so can you. Believe me, it just becomes a habit after a while. But I promise you will see a positive difference in just about every cookie you bake by giving the dough some time in a cold and dark environment before it is introduced into a hot oven.

So, cooking lesson for the day. Done. New cookie recipe for you to make for your family and friends. Done. Now, for me, it’s on to making pound cake for the trifles I’m serving at our home this next Sunday. So, if I don’t have time to post any new recipes for the next several days, know that I am doing what I love to do best. Making food for friends.

May you too take pleasure in offering hospitality. Because hospitality is a win/win situation for everyone involved. If you are the one providing the hospitality, it makes you feel good to welcome family or friends into your home. If you are the recipient, it just feels good to know that someone cares for you enough to want to entertain you in their home. And if there is food involved in the hospitality, it is even more of a win for all concerned.

So, offer hospitality whenever you can.

And as always, peace and love to all.

¾ c. (1½ sticks) cold unsalted butter

½ c. granulated sugar

1 c. light brown sugar, packed

2 tsp. pure vanilla extract

2 lg. eggs 

2⅔ c. unbleached all-purpose flour, fluffed

rounded ½ tsp. kosher salt

1 tsp. baking soda

1⅓ c. white chocolate chips/callets (I use Callebaut White Chocolate Callets)

1⅓ c. roasted salted macadamia nuts, chopped

In the bowl of your stand mixer, beat the butter until no lumps remain. Then add the granulated sugar and brown sugar. Mix until well combined. Add the vanilla and eggs, one at a time, until well blended.

In a large mixing bowl, whisk the flour, salt, and baking soda together and add to the butter mixture. Mix until just blended. Do not over mix.

Stir in the nuts and white chocolate chips.  

Using a #30 (2 tablespoons) ice cream or cookie scoop, drop balls of dough close together on a small parchment paper lined baking sheet. Place in your fridge for several hours to overnight. (Best overnight)

When ready to bake, place cookie balls about 1½-inches apart on a parchment paper lined baking sheet.

Bake in a pre-heated 325-degree oven for 12-13 minutes. The cookies should be a light golden brown around the bottom edges and the centers should not look shiny or doughy. Do not overbake. 

Remove from oven and allow the cookies to rest on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.  

Store in an airtight container. I got 28 cookies.

LEFTOVER PORK TENDERLOIN, MUSHROOM, AND VEGGIE POT PIE

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unbaked pot pies

baked pot pie

I am forever trying to figure out what to do with leftovers like pork tenderloin. Because we simply can’t eat as much as we did when we were younger. And most of our friends are in the same place. And even 1 pork tenderloin is more than we can eat in one seating. (Actually, there were 4 of us at table and we still had leftovers.)

Gone are the days of hiking or skiing for several hours and then eating everything in sight. Now, it’s eat a reasonable amount, and we’re done! Stick the leftovers in the fridge. And for me, try to figure out how to re-purpose the “whatever” in a new and exciting manner. And as in this case, what to do with a small amount of leftover grilled pork tenderloin.

Soup is easy. Meatloaf is easy. Fish is easy. But the likes of pork tenderloin, unless you want to eat it as previously served, becomes a bit of a challenge. And as you well know, it’s still fun for me to experiment with food. (I must have been a mad scientist in a former life!) So, after due consideration, I thought a simple pot pie might be a good solution. And boy was I right because the pot pie was super delicious.

Along with the small amount of pork tenderloin, I had 10 button mushrooms that were about to dry up enough to reveal their lamella (gills). (Not what you want in a “fresh” mushroom.) So, I knew the mushrooms had to be part of the mix. And then, why not start with a mirepoix (aromatic flavor base made by lightly cooking onions, celery, and carrots together. The chopped veggies are then cooked slowly in butter or oil to bring out their lovely flavors without browning or caramelizing them.) Some herbs to boost the flavor of the gravy, and petite peas and corn for additional flavor and nutrition.

And then, of course, a beautiful top crust for the whole mess. And while I still had my mad scientist hat on, why not try a new recipe for pie crust at the same time? One that could easily be prepared in my food processor. So, that’s just what I did!

So, last evening it was pot pies a pair and half an artichoke each. Not a usual combination, but it worked for us.

So, if you too ever find yourself with just a small amount of left over pork tenderloin (or steak, chicken, or lamb), I suggest you give this recipe a try. Quite easy to make and you can use whatever veggies you happen to have on hand.

Well, that’s it for today. The sun is shining, and we are invited for dinner at our dear friends Jim and Margo’s home this evening. For ribs! And what could be better than a great meal with dear friends. With hopefully a pleasant surprise for them both.  

For years now, Jim and Margo have been telling us how much they love Subway’s White Chocolate Chip and Macadamia Nut cookies. So, having offered to bring dessert, I couldn’t think of a better treat to bring along. And since I have never made a regular white chocolate chip and macadamia nut cookie, I figured there was no time like the present to rectify this horrific omission in my cookie repertoire. I had made White Chocolate, Macadamia Nut, and Coconut Bar Cookies in the past (recipe on site), but never a straight on cookie. Hopefully the recipe will work. If it does, I will be posting the recipe in the next few days.

And as always, peace and love to all.

For the top crust:

1¼ c. unbleached all-purpose flour, fluffed

½ tsp. kosher salt  

½ c. (1 stick) very cold unsalted butter, cut into ½-inch cubes  

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

Place the flour and salt in the bowl of your food processor. Pulse 2 to 3 times until combined.  

Scatter butter cubes over flour and process until crumbly.  

Starting with 2 tablespoons of ice water, pulse until the crumbs start to form larger clusters. If you pinch some of the dough together and it holds together, the pie dough is ready. If not, add a half to 1 more tablespoon of water, and continue to pulse until the dough comes together.

Remove dough from bowl and work the dough with your hands just enough to form a ball. Then flatten the ball into a disc. Wrap with plastic wrap and refrigerate for at least 1 hour.  

For the pot pie:

4 T. unsalted butter, divided

¾ c. chopped onion

1 med. carrot chopped into ½-inch dice

2 skinny or 1 fat celery rib, cut into small pieces, plus any leaves, finely chopped

10 med. button mushrooms, cut in half and then sliced

1 clove garlic, finely minced

1 tsp. finely chopped fresh rosemary

½ tsp. dried thyme

½ tsp. kosher salt

freshly ground black pepper

4 T. unbleached all-purpose flour

2 c. chicken stock (or 2 cups water and 2 tsp. chicken base)

1 tsp. Dijon mustard   

1-1½ c. cubed leftover cooked pork tenderloin

½ c. petite peas

½ c. corn kernels

Melt 2 tablespoons of the butter in a large, heavy saucepan. Add the onion, carrot, and celery and sauté over medium-low heat until the carrot starts to get tender. Add the mushroom slices and cook until they start to brown. Add the garlic, rosemary, and dried thyme and cook for about a minute.

Add the remaining 2 tablespoons of butter to the pan. Stir in the salt, pepper, and flour. Cook for 2-3 minutes. Add the chicken stock and Dijon mustard stirring continuously so that the mixture thickens without any flour clumps. (Approximately 4-5 minutes). Stir in the cubed leftover pork, petite peas, and corn.

Transfer the filling to 3 Corning Ware French White ramekins (mine are 4½ inches x 2-inches) or oven proof ramekins or dishes of choice. (Whatever size you choose.)

On a lightly floured surface, cut the pie crust disk into as many top crusts as you need to cover the ramekins. Then roll each piece in a circle a bit larger than the top of the ramekins. Set the rolled crusts on the filled ramekins. Use a paring knife to cut several steam slits into the top crust.  

Place the ramekins on a baking sheet (in case any of the filling tries to escape) and bake in a preheated 350-degree oven for about 40 minutes or until the crust is a light golden brown and the filling is heated through.

Remove from oven and cool for at least 15 minutes before serving.

And of course, both the pie crust and the filling can be doubled or tripled, etc.

            

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.