The once great and powerful food wizard of France, Auguste Escoffier (1846–1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. As well as being considered by many to be the father of haute cuisine. And as such, Escoffier stated that there were five mother sauces that he felt typified French cuisine. The five mother sauces being béchamel (basic white sauce),velouté (uses bone broth instead of milk), hollandaise (emulsified egg yolks, lemon juice, and butter), sauce tomat (precursor to our modern tomato-based pasta sauces), and espagnole (brown stock, tomato puree, and flavorful herbs).
Well, being of French heritage myself, I have decided there should be one more sauce that can bring all kinds of dishes to a new level of excellence. Teriyaki Sauce.
OK, I will unequivocally agree that teriyaki sauce is in no way associated with French cuisine. But I would dare anyone to tell me that teriyaki sauce is less relevant to today’s culinary tastes than any of the sauces listed above. (Even if they are “French”!) And especially if the teriyaki sauce in question is as quick and easy to build and as delicious as this one!
So, even though Monsieur Escoffier may be rolling over in his grave, I am going to stick to my premise that a great sauce, regardless of its origin, should qualify as a “mother sauce”! Because along with being extremely flavorful, a mother sauce should be adaptable. And this sauce absolutely fits that definition. For example, added to a veggie stir fry, or sautéed thinly sliced chicken, beef, or pork, or even stirred into simple steamed rice, this sauce takes basic ingredients to a new level of delicious. And who doesn’t welcome that at their table! And as an added benefit of this sauce, it is a whole hell of a lot easier to prepare than any of M. Escoffier’s sauces! Take that buddy!
So, next time you feel the urge to build a simple sauce that will complement a meat or fish dish or ramp up the flavor of stir-fried or steamed veggies, give this simple recipe a try. I believe with all my heart that you will eventually get around to thanking me.
In the meantime, peace and love to all.
½ c. tamari (yes, I recommend tamari over regular soy sauce)
6 T. water, divided (tap water is just fine)
2 T. mirin
2 tsp. toasted sesame oil
½ c. brown sugar, packed
2 garlic cloves, finely minced
2 tsp. finely minced fresh ginger
1 T. cornstarch
In a small saucepan, whisk the tamari, 4 tablespoons of the water, mirin, toasted sesame oil, brown sugar, garlic, and ginger together.
Bring the mixture to a boil, reduce heat, and simmer uncovered for 3-4 minutes.
In a small bowl, whisk the cornstarch and the remaining 2 tablespoons of water together.
Slowly whisk the cornstarch mixture into the simmering tamari mixture and cook for 1 minute. Remove from heat and use in any of your favorite dishes that call for teriyaki sauce.
And yes, this recipe can be doubled or tripled. But be advised, the flavor is very potent, so use sparingly.
Top picture, beignets just out of the oven. Second picture, after sprinkled with powdered sugar.
Just so you know, New Orleans style beignets are different from classic French beignets in that the dough for New Orleans beignets includes yeast to help the dough rise. True French beignets are a choux pastry (no yeast) that relies on moisture content instead of yeast to facilitate rising. (And yes, Café du Monde uses yeast in their beignet dough. And of course, they deep fat fry their beignets, and serve them hot out of their oil bath liberally sprinkled with powdered sugar. But we aren’t going in that direction today. Except for the powdered sugar sprinkling. We are all in on that part!)
Now, if you are not familiar with beignets, allow me to elucidate. Beignets are a type of donut, but with a bit more of a yeast risen texture. And the flavor on the inside is not as sweet as a traditional donut. Which I especially appreciate. But for some, beignets are not as sweet and therefore not as well-known or well-loved as glazed or frosted donuts.
So, in order to make everyone happy, I have given you the recipe for baked beignets topped with powdered sugar. But for those of you who prefer a sweeter overall flavor, I have provided 3 topping recipes to sweeten these basic donuts up a bit. So, below you will find my recipes for Vanilla Glaze, Spiced Rum Glaze, and my crazy good Maple Frosting. If choosing one of these options or your own favorite topping, no need to brush with melted butter and sprinkle with powdered sugar. Just let the baked squares (or your choice of shape) cool completely before adding the glaze or frosting.
The difference with this recipe from other recipes for beignets is not the ingredients in the dough, but the method of turning them from dough into an edible product. In this happy journey to beignet/donut paradise, there is no hot oil used in the making of these tasty morsels. Your oven fulfills that responsibility. Plus, you can choose to make the dough the day before or the same day. Whichever method works best for you. And wait until you read how easy the dough is to prepare. You are going to be blown away. (Hopefully towards your kitchen.) Because this simple recipe makes for some extremely delicious treats that everyone you serve them to is going to love.
One thing I should mention however, which is true for either baked or fried beignets or donuts; they are at their best the day they are made. So, plan to serve them the same day or if that isn’t possible, gently warm them the next day. But be prepared to re-sprinkle them with more powdered sugar. (Like that’s a bad thing. Not!)
So, without further ado (drum roll please), welcome to the world of baked beignets. Or baked glazed or frosted donuts. Regardless of which way you go, you are in for a new and (slightly) healthier way to enjoy a donut.
As always, peace and love to all.
¾ c. lukewarm water
¼ c. granulated sugar
1½ tsp. active dry or instant yeast
1 lg. egg
½ c. buttermilk
4 T. (½ stick) unsalted butter, melted, divided
½ tsp. kosher salt
2 tsp. vanilla bean paste or vanilla extract
3½ to 3¾ c. unbleached all-purpose flour, fluffed, or a tiny bit more as needed
veggie oil (for greasing the mixing bowl)
1 T. milk
powdered sugar (for dusting)
In the bowl of your stand mixer, combine the water, sugar, and yeast with your dough hook and stir until well combined. Let sit for about 10 minutes or until the yeast starts to get foamy on the surface.
Add the egg, buttermilk, 3 tablespoons of the melted butter, salt, and vanilla; mix to combine. Add 3½ cups of fluffed flour and stir on medium-low speed until the dough comes together. The dough should be slightly sticky to touch, but a bit of the dough should still be sticking to the bottom of the bowl. (Resist the urge to add too much flour.) Then turn on medium speed and knead for about 5 minutes.
Pour a small amount of oil into the mixing bowl, and using your hands and a stiff rubber spatula, form the dough into a ball lightly coated with the oil. Cover with plastic wrap.
To bake beignets the same day:
Let the dough rise until doubled in size. (About 2 hours.)
Roll dough to ¼-inch thickness and cut into 1½-2-inch squares. (This is easy to do with a pizza cutter.)
Place the squares on baking sheets lined with parchment paper 1-inch apart. Let the dough rise for about 60 minutes or until the dough is puffy and about doubled in size.
Brush each square lightly with milk and bake in a pre-heated 350-degree oven for about 15 minutes, or until very lightly browned. Don’t overbake.
Remove from oven and while the beignets are still warm (after about 5 minutes), brush them with remaining melted butter and generously dust* with powdered sugar. If possible, eat while still warm.
To bake beignets the next day: Place the covered mixing bowl in the refrigerator overnight. The dough will double or triple in size while it’s in the fridge. Remove from the fridge at least 45 minutes before you plan to roll out and cut the dough.
On a lightly floured surface, roll the dough to ¼-inch thickness and cut into 1½-2-inch squares. (This is easy to do with a pizza cutter.)
Place on parchment paper lined baking sheets at least 1-inch apart. Let the dough rise for about 60 minutes or until the dough is puffy and about doubled in size.
Brush each square lightly with milk and bake in a pre-heated 350-degree oven for about 15 minutes, or until slightly browned. Don’t overbake.
Remove from oven and while the beignets are still warm (after about 5 minutes), brush them with remaining melted butter and generously dust* with powdered sugar. Eat while still warm.
Please note: If you don’t plan to eat all the beignets in one sitting, warm them in your microwave for about 10 seconds just before serving. Then sprinkle with more powdered sugar if necessary.
*An easy way to sprinkle/dust powdered sugar is to place a small amount in a fine mesh strainer and then shake the strainer over whatever you wish to decorate. This same technique works well with cocoa for chocolate dusting.
VANILLA GLAZE
2 c. powdered sugar
⅛ teaspoon salt
1 tsp. vanilla bean paste or vanilla extract
5-6 T. whole milk or cream
Whisk all the ingredients together in a medium bowl until smooth.
Place the beignets on a wire rack over a baking sheet. Coat the beignets with the glaze by dunking each one into the glaze. Place back on the wire, glazed side up, to set completely before storing in an airtight container.
SPICED RUM GLAZE
1 c. powdered sugar
1 tsp. rum
tiny pinch cinnamon
tiny pinch nutmeg
2–3 T. whole milk
In a small bowl, whisk the powdered sugar, rum, cinnamon, nutmeg, and 2 tablespoons milk together. If needed, add more milk to achieve desired consistency.
Place completely cooled beignet pieces on a large baking sheet. Drizzle on the glaze. Allow glaze to harden before storing in an airtight container.
MAPLE FROSTING
2 T. unsalted butter
¼ c. brown sugar, packed
2 T. whole milk
1½ tsp. corn syrup
1 tsp. good maple extract
1 c. powdered sugar
In a small saucepan, melt the butter, then whisk in the brown sugar. When the brown sugar starts to dissolve whisk in the milk and simmer for about 3 minutes over medium heat, stirring continuously until the brown sugar is completely dissolved.
Remove from heat and whisk in the corn syrup and maple extract. Then whisk in the powdered sugar until the frosting is smooth and free of powdered sugar lumps.
Using a large spoon, ladle frosting onto each cooled beignet piece.
Warning: Work quickly or the frosting will start to set up before you get to the last piece. (Take my word for this!)
I didn’t chop up the herbs as much as directed below. But will next time I make this dish.
OK, I love potatoes, Mr. C. not so much. So, when I get the urge to dine on this humble starchy tuber, I try to serve the potatoes in a way that Mr. C. will also be included in the enjoyment. And last night was no exception.
Of course, I always try to pair potatoes with one of his favorite protein dishes so that he too will have something on his plate that elicits a smile. With that in mind, last night I served this oven roasted potato dish with Steak Au Poivre (recipe on site) and romaine salad dressed with Simple Gorgonzola Salad Dressing (recipe also on site). But much to my dismay, he actually liked the potatoes fixed this way as much as I did. (Haute cuisine it wasn’t, but darn good regardless!)
So, if you too are looking for a simple way to serve potatoes that will bring a smile to your family or guests faces, I suggest you give this recipe a try. And really, this dish is ever so easy to prepare. And inexpensive. And isn’t that a great thing in this day and age of “wait – I only filled one shopping bag and the total came to $102.47”!
I don’t know about you, but I’m almost scared to go to the grocery store anymore. That’s why Mr. C. is usually the one to spend the big bucks at our local grocery stores. While I stay at home blissfully unaware of how much money is spent to keep our mouths happy and our internal engines running smoothly.
And don’t even begin to get me started on Farmer’s Markets! Because as much as I adore fresh produce and want to support local farmers, I spend twice as much on produce when I shop at a Farmer’s Market. For me it almost borders on extortion! (Patti to self – “If I don’t buy fresh organic produce at a Farmer’s Market, am I denying the healthiest and tastiest food possible to Mr. C. and myself? Am I not supporting my community? Am I the cause of a local farmer going home with unsold products? Etc., etc.!) And yes, I know, I may be over-thinking the whole Farmer’s Market thing. But I’m very good at over-thinking something, so let’s just leave it at that!
Anyway, I hope you enjoy potatoes fixed this way. And no, I am not going to stop going to Farmer’s Markets. I just plan to take $200 in cash along with me and fill one large shopping bag with produce. Or stop before the bag is full if all my money is gone!
Peace and love to all.
12 – 16 oz. Yukon Gold potatoes
1 T. extra virgin olive oil, plus more if herb mixture is too thick
scant ½ tsp. kosher salt
freshly ground black pepper
½ tsp. granulated garlic
½ tsp. dried oregano, ground fairly fine in a mortar and pestle
½ tsp. dried parsley, ground fairly fine in a mortar and pestle
½ tsp. dried thyme, ground fairly fine in a mortar and pestle
tiny pinch cayenne pepper, opt.
Scrub the potatoes or peel them and cut them into ¾-inch chunks. (If the potatoes are small, just cut them in quarters.)
Soak the potato pieces in cold water for about 20 minutes. (This removes starch and makes for a fluffier potato). Drain and dry the potato pieces.
While the potatoes are soaking, whisk the olive oil, salt, pepper, granulated garlic, oregano, parsley, thyme, and cayenne pepper together in a small bowl.
Toss the dried potato pieces in the olive oil mixture.
Place in a single layer on a parchment paper lined baking sheet and bake in a pre-heated 425-degree oven for 30-35 minutes or until slightly browned and fork tender.
And yes, this recipe can be doubled, tripled, etc.
As some of you know, I always make my own salad dressings. Not only to save money, but to free us from ingesting ingredients that allow many bottled dressings to give Twinkies a run for their money when it comes to shelf-life longevity. Which in my humble opinion is a good thing. Health wise, and monetarily. Not to mention, homemade dressings simply taste better. And fresher.
But in full disclaimer, I don’t go so far as to make homemade mayonnaise or squeeze olives for their oil. But as much as is reasonable, I use ingredients that are free of preservatives.
Now, in all fairness, homemade salad dressing doesn’t last as long as it’s bottled cousin. So, if you are a busy mom or dad and expected to have dinner on the table at a reasonable time for your family after working all day, then I am going to give you a bye on making your own salad dressing. Because the stuff in a bottle will last several days in your refrigerator without you having to worry about poisoning your family. And I don’t want you to feel guilty and stop making salads.
But if you are retired or have more time to prepare a meal, then I truly advise you to stop buying bottled dressing. Make your own! And this is a good recipe to start with if you are new to the world of homemade dressings. It really is yummy.
Well, that’s all I have to say today. And yes, I know. You wouldn’t even be looking at this recipe if you hadn’t already planned to make your own dressing. But being a charter member of the Redundancy Department of Redundancy, I felt duty bound to state my cause!
And as I always say, peace, love, and peace to all.
¼ c. mayonnaise
½ c. gorgonzola crumbles (Costco)
¼ c. sour cream
¼ c. buttermilk, or more to thin the dressing to your desired consistency
½ tsp. white vinegar
¼ tsp. sugar
¼ tsp. kosher salt, or more to taste
freshly ground black pepper
1 sm. garlic clove, finely minced or ¼ tsp. granulated garlic
½ tsp. finely chopped fresh parsley or ¼ tsp. dried parsley
Place mayonnaise and gorgonzola cheese in a small mixing bowl and mush up the cheese until only small chunks remain. (I use a table fork to do the mushing.) Stir in the rest of the ingredients. Taste and adjust seasoning.
Cover bowl with plastic wrap and refrigerate for at least 3 hours.
I’m sure I’ve mentioned my addiction to maple bars somewhere along the line in one of my stream-of-consciousness introductions to a recipe. But if not, let me state unequivocally – I LOVE MAPLE BARS. And have since 4th grade when right across the street from our hilltop grade school in Bothell, Washington (can’t remember the real name of the school) was a small convenience store that sold among other things, maple bars. (I actually have no idea what other items were sold in the store because I was mainly interested in the maple bars. I do have a vague recollection that there were candy bars and ice cream bars available too. But if there was anything else that didn’t resemble something sweet that a kid could put in their mouth, I’m not at all sure what that would be!) And if I recall correctly, the maple bars were a great whacking 5 cents. So, as often as I could, I availed myself of those scrumptious treats. And I have adored them ever since.
Now don’t get me wrong. I have literally gone years without a maple bar coming anywhere near my mouth. But as I’ve gotten to the stage of life when my remaining years are far less than the exceedingly large number of years I’ve already experienced, I’ve come to the conclusion that denying myself the pleasure of a maple bar now and then is ridiculous. Thus, my decision to learn to build my own maple bars in the privacy of my own kitchen!
The first thing I wanted to perfect was the dough for a fabulous donut like base for the frosting. And then of course, figure out how to make the maple frosting just like it’s made in bakeries. And believe me, I’ve tried making maple frosting several times throughout the years. And although the previous tries were OK, they were not what my 9-year-old mouth remembered. Until today, that is!
And truly I don’t remember where I originally found the bones for the frosting recipe. But I messed with the original recipe a bit, and by golly, the kid buried deep within me, was doing cartwheels right in our living room after the first bite. OK, mental cartwheels, but if I were still 9 years old, it would be the real thing!
So, if you too or someone you love has a maple bar addiction, let me introduce you to this quick and easy recipe. The dough is baked not deep fried, so there is a bit of redemption in that regard. However, the frosting is sinfully sweet and has absolutely no healthy redeeming qualities. It is just pure heaven. And definitely should be classified as a guilty pleasure.
Well, that’s it for today. It’s still off and on drizzling outside so I can’t work off any of the calories I took in while savoring today’s maple bar. But hopefully tomorrow I will be able to do more hacking and slashing of shrubs that have become an impediment to anyone wanting to get to our front door or onto our deck. Mainly because my plan is to have another maple bar tomorrow morning along with my over easy egg.
And as always, peace and love to all.
¾ c. whole milk
3 T. unsalted butter
2 T. granulated sugar
1 tsp. kosher salt
2 T. warm water
1 pkg. or 1 scant T. instant dry yeast
1 lg. egg
2½ c. unbleached all-purpose flour, plus more as required
Scald the milk in a small saucepan. Remove from heat and add the butter, granulated sugar, and salt. Stir together and cool to just slightly warm.
In the bowl of your stand mixer add the yeast to the warm water. Add the cooled milk mixture and the egg. Stir together using the dough hook.
Add the flour and knead until the dough is soft and elastic. (You will probably need a good bit more flour. You want the dough to pull away from the sides of the mixing bowl, but still leave a bit stuck to the very bottom of the mixing bowl. The dough will be soft to the touch but not at all tacky. Cover the bowl with plastic wrap and let rise for 1 hour.
Punch down and pat out into a 1″ thick square on a floured surface.
Cut into 8-10 rectangles and let rise again covered for about 30 minutes on a parchment paper lined baking sheet.
Bake in a pre-heated 425-degree oven for 7-8 minutes or until light golden brown. Do not overbake.
Remove from oven and allow to cool for a few minutes before spreading with the Maple Frosting. Then cool the frosted bars completely before eating or storing in your fridge or freezer.
Please note: I start making the frosting as soon as the bars are out of the oven. If you prepare the frosting too far ahead of time, it will be too hard to spread nicely and evenly on the cooling bars.
MAPLE FROSTING
¼ c. unsalted butter
½ c. brown sugar, packed
3 T. whole milk
1 T. corn syrup
2 tsp. good maple extract
2 c. powdered sugar
In a small saucepan, melt the butter, then whisk in the brown sugar. When the brown sugar starts to dissolve whisk in the milk and simmer for about 3 minutes over medium heat, stirring continuously until the brown sugar is completely dissolved.
Remove from heat and whisk in the corn syrup and maple extract. Then whisk in the powdered sugar until the frosting is smooth and free of powdered sugar lumps.
Using a large spoon, ladle frosting onto each warm bar.
Warning: Work quickly or the frosting will start to set up before you get to the last bar. (Take my word for this!)
Please note: This makes a lot of frosting. You may not need all of it. If so, refrigerate the remaining frosting and see what kind of inventive use you can come up with for the rest.
My husband is a feta cheese fanatic. So, when he makes one of his frequent Costco runs, he invariably comes home with a 2-pack of feta. (Unless of course we already have some on hand. Even then, he might just pick some up because “we don’t want to be without. Right?”) He simply can’t help himself! He loves the stuff.
Of course, I am right there with him. But I at least have the good grace to show some restraint in how much and how often this salty, tangy, sharp, and creamy delicious cheese makes it to my mouth! But not Mr. C. He could eat feta cheese every day of his life!
So, in order to change things up a bit for him or whenever I deem it desirable to offer an appetizer to friends or family as a before dinner treat, I make this recipe. It is very similar to my Marinated Goat Cheese recipe (on site), with the exception being that I always have feta in the house. (No duh!) Whereas I must make a special trip to a grocery store to pick up goat cheese. Regardless of which cheese I use; I can always count on my dear husband to gobble it up!
So, if you too are a lover of feta cheese, give this recipe a try. It makes for just a perfect appetizer, and it is so very easy to prepare. (Great in or on salads too.)
Now, if you have never tasted feta, do yourself a favor and buy some at your earliest convenience. Or if you might wonder how to use it besides in this recipe, I have listed some of my other recipes that include this delightful ingredient.
Corn and Black Bean Salad with Feta
Mediterranean Quinoa, Fresh Vegetable, and Feta Cheese Salad
Roasted Beets, Candied Pecans, and Feta Cheese Salad with Balsamic Vinegar Dressing
Honey, Thyme, and Balsamic Glaze Dressed Beets with Feta Cheese
Spinach Salad with Walnuts, Feta Cheese, and Dried Cranberries
Spinach with Almonds and Feta Cheese
Cucumbers with a Yogurt, Feta, and Dill Dressing
Crispy Zucchini Fritters
Mediterranean Brown Basmati Rice Salad
Pearl (Israeli) Couscous Tabbouleh Salad
Mediterranean Quinoa Salad
Well, that’s all I have to offer today. It’s drizzling outside, so there goes any hope of my getting more pruning done in the yard today. I was able to hack a few bushes back into submission yesterday, but there are still plenty awaiting my ministration.
One of my regrets about getting older is not being able to work in the yard like I could when I was younger. I miss getting down on my knees and digging up the earth in preparation for planting something lovely for us to enjoy. I even miss my ongoing and frustrating battle with weeds. There is just something that used to bring me such delight when I could eliminate a dandelion or other obnoxious weed from the yard. I wonder if Freud would have had something worrisome to say about my gusto for the kill. But luckily, he’s gone to his maker, and my knees have reminded me on numerous occasions that my time of weeding in the garden is long gone.
Perhaps in the long run, it’s for the best that my enjoyment of our yard is confined to views from a window or our deck. Seems mentally healthier to appreciate the beauty in our yard and not dwell on the desire to kill. Even if the kill instinct only involved the extinguishment of weeds!
May you too enjoy and appreciate all the majesty and beauty that Mother Nature provides on a daily basis.
Peace and love to all.
½ c. extra virgin olive oil
2 cloves garlic, finely minced
1 T. fresh basil chiffonade
¾ tsp. dried thyme
1½ tsp. dried oregano
1/8 tsp. crushed red pepper flakes
¼ tsp. kosher salt
freshly ground black pepper
8 oz. feta cheese, cut into ¼- inch sized pieces
In a flat covered container, whisk together the olive oil, garlic, basil, thyme, oregano, crushed red pepper flakes, salt, and pepper. Add feta cubes to oil. Gently turn cheese a couple of times to coat. Cover and refrigerate for at least 1 to 2 days before serving at room temperature with crackers or baguette slices.
OK, I can take a hint! When 2 people mention Marry Me Chicken within 1 week (dear friend Vicki and daughter Paula) it must mean something. So, in order to stay in the know about current culinary trends, I went searching under (you got it) Marry Me Chicken. (I am nothing if not an intuitive researcher!) Anyway, I found about 6,820,000 results. Which I deem to be a bloody lot of recipes for a dish I had previously never had an inkling existed. But, even at my ripe old age, I can still learn new tricks or in this case learn how to make a dish that apparently has set the world of food on fire.
So, after perusing several recipes and coming up with my own version of this dish which you will find below with simple and clear instructions, I get what all the fuss is about! Because this recipe turns rather boring chicken breasts into a mouth-watering delicacy! And when you serve this sauced chicken over creamy polenta, your world and those at your table will certainly be just a bit better for the experience.
So, if you too were in the dark about this dish, then welcome to the light! Because this dish is fairly easy to prepare and absolutely delicious. Served with a simple green salad or veggie, nothing could be finer!
Well, it’s beautiful out again today. We seem to be having a patch of perfect weather. Not too hot. Not too cold. As Goldilocks would say, just right!
So, as always – peace and love to all. And I hope you enjoy this recipe.
2 T. extra virgin olive oil
3 T. unsalted butter, divided
3 T. flour
¼ tsp. kosher salt
freshly ground black pepper
2 boneless, skinless chicken breasts, cut in half lengthwise, then cut in half to make 8 cutlets
1 lg. shallot, finely chopped
4 cloves garlic, finely minced
1 tsp. tomato paste
1½ c. chicken broth
pinch crushed red pepper
¼ tsp. dried oregano
¼ tsp. fresh thyme leaves
⅓ c. chopped sun-dried tomatoes
¾ c. heavy cream
½ c. grated Parmigiano Reggiano
2 T. basil chiffonade, garnish
In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Swirl pan to coat with oil and butter evenly. As the butter and oil heat, whisk the flour, salt, and pepper together in a small bowl. Dredge the chicken pieces in seasoned flour and shake off any excess.
Brown the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate and set aside.
Sauté the shallot for a few minutes until starting to soften. Then add the garlic and cook for a minute or until the garlic becomes fragrant.
Add the tomato paste, chicken broth, crushed red pepper flakes, oregano, thyme, and sun-dried tomatoes. Deglaze the pan scraping up any brown bits that might still be stuck to the bottom of the pan. Adjust the heat to medium-low. Allow a bit of the liquid to evaporate.
Add the heavy cream and the Parmigiano Reggiano to the skillet. Allow the sauce to simmer for a couple of minutes, then taste the sauce and adjust seasonings.
Add the cooked chicken and any accumulated juices, along with the remaining 1 tablespoon of butter, and allow the sauce to simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve over CREAMY POLENTA (see recipe below), pasta, or rice.
CREAMY POLENTA
2½ c. chicken broth
1½ c. water
1 tsp. kosher salt
tiny pinch white pepper or freshly ground black pepper
1 c. yellow polenta (not instant)
2 T. unsalted butter
4 oz. (½ pkg.) cream cheese
Bring the chicken stock, water, salt, and pepper to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.
Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer. Then stir in the butter and cream cheese. Serve immediately.
Please note: In making both the chicken dish and the polenta, I used exactly 1 quart of chicken broth. That was not a coincidence. It was a conscientious decision on my part. This way I can use the entire quart of chicken broth without having any leftover broth in my fridge to go bad before it can be used. Pretty clever, right!?
And BTW, I really like the chicken broth that comes in a 6 pack (1 qt. each) from Costco. The price is right too.
Strawberry shortcake is one of my all-time favorite desserts. I know, terribly plebian of me, but never-the-less, it’s the truth. And when made with either this GF cake or my Cream Cheese Pound Cake (recipe on site), I defy anyone to come up with a finer dessert! Or to find an easier cake to prepare than this amazing almond cake recipe from bobsredmill.com. (My Cream Cheese Pound Cake, not as quick and easy to build. But absolutely scrumptious! And definitely worth the effort.)
Anyway, whether you are trying to eat less wheat flour or just have a desire to produce a moist, delicious cake that everyone in your family can enjoy (except those who are allergic to nuts, of course), this cake recipe is an absolute winner. Even if you choose to eat this cake without any type of topping, you are in for a treat. It absolutely melts in your mouth. And the flavor is amazing.
As far as the strawberry sauce and whipped cream are concerned, you have only my word that they are both delicious and easy to prepare. And of course, can be used with other wonderful culinary offerings. (Think Sunday morning waffles decorated with strawberry sauce and whipped cream.) Yum!
So, while fresh strawberries are just coming into season, plus almost always available year-round, I suggest you make this dessert for your family and friends any time a tasty treat would make life better. I promise you this strawberry shortcake will be very well received. And just imagine how much joy this delicious combination would bring in say, February, when it’s been raining buckets for 9 straight days. And the wind is howling like a pack of coyotes. And just walking from your car to the door of your grocery store is less desirable than cleaning toilets!
I can only speculate that this dessert might save your sanity. And that of your loved ones. I know it would definitely make me an easier person to live with under similar circumstances!
Peace and love to all.
Almond Cake:
6 T. (¾ stick) unsalted butter, room temp.
½ c. granulated sugar
2 lg. eggs. room temp.
¼ c. whole milk
½ tsp. vanilla extract
1/8 tsp. good almond extract
¾ c. almond flour
¼ c. organic coconut flour
1 tsp. baking powder
1/8 tsp. fine sea salt
Grease an 8×8-inch baking pan with cooking spray. Set aside. (If you double this recipe, use 2 8×8-inch pans or 1 9×23-inch pan.) (And yes, next time I make this cake I will double the recipe. The cake is just so very, very good!)
Cream butter and sugar until very light and fluffy. Add the eggs and beat until completely blended. Add the milk and extracts and mix until combined.
In a separate bowl, whisk the almond flour, coconut flour, baking powder, and fine sea salt together. Add the flour mixture to the butter mixture and beat until creamy.
Pour batter into prepared cake pan and smooth top.
Bake in a pre-heated 350-degree oven for 27-30 minutes. Do not over-bake.
Remove from oven and allow to cool completely before serving with Strawberry Sauce and Vanilla Bean Paste Whipped Cream. See recipes below.
Strawberry Sauce
1 lb. strawberries, rinsed, hulled, and thickly sliced
⅓ c. granulated sugar
1 T. fresh lemon juice
In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Place over medium heat and bring to a boil, stirring occasionally.
Reduce heat and simmer about 15 minutes or until sauce has thickened a bit, stirring occasionally. Remove from heat and cool to room temperature. Refrigerate until needed.
Vanilla Bean Paste Whipped Cream
1 c. heavy whipping cream
½ tsp. vanilla bean paste* or vanilla extract, or more to taste
2 T. powdered sugar
Whip the cream to hard peaks. Add the vanilla bean paste and powdered sugar. Whip until blended.
And yes, I do already have a great Chicken Marsala recipe on this site. But this recipe is just a bit different, and a bit quicker and easier to prepare.
As you know, I’m always looking for ways to cut the time I spend in the kitchen without sacrificing the enjoyment both Mr. C. and I find in stuffing our faces. So, really, the difference between my two recipes is minimal. But then, who doesn’t want choices? And for me, there is always the hunt for and the fun in finding or creating a variation on a dish I already know I adore. Thus, this recipe.
Now, if you have never eaten chicken marsala, you are in for a treat. Even if you have been enjoying this dish since God was a child or your first visit to Italy (whichever came first) but have never made it at home, then you may not know how terribly easy this dish is to prepare. And since I am very adroit at stating the obvious, this dish costs a heck of a lot less to prepare at home than it does to order at a good Italian restaurant. And when you make this amazing dish at home, not only can you eat your fill at table, but you might just have terrific leftovers to fight over the next day! What’s better than that?
Anyway, this is one pasta dish that I can’t even name one person who doesn’t swoon when even hearing the name of this delicacy. So, you might consider giving this dish a try. Easy to make, contains normal ingredients (doesn’t everyone have dry marsala in their liquor collection), and tastes like it was prepared by Lidia Matticchio Bastianich herself. Don’t know who she is? Look her up!
Well, that’s it for now. It’s sunny outside. And all I have on my agenda for today is a doctor’s appointment this afternoon. Of course, I do! I’m turning 79 this month and going to the doctor is what people my age do for entertainment! Or so I have tried to convince myself. The reality is that as you get close to being in your golden years, your body starts to treat you like you are secretly housing an alien species who merely wants to escape its confinement. “Let me go or I’ll keep punching you in the stomach, or the back, or whatever causes you the most discomfort!”
So, if you are young – live it up! If you are older, don’t give up. You are not alone. We are all in this together.
Peace and love to all.
1 boneless, skinless chicken breast, cut into thin, one bite pieces
¼ c. all-purpose flour
¼ tsp. kosher salt
freshly ground black pepper
4 T. (½ stick) unsalted butter, divided
1 sm. shallot, finely minced
8 oz. button mushrooms, sliced
2 cloves garlic, finely minced
⅔ c. + 1 T. dry marsala, divided
⅔ c chicken stock
¼ c. heavy cream
1 big handful thick egg noodles, cooked al dente
Place the flour, salt, and black pepper in a small zip-lock bag. Add the chicken and shake it all about.
Heat 2 tablespoons of the butter in a large skillet. Add the chicken and brown on both sides. Remove from pan and set aside.
Add the remaining 2 tablespoons butter to the skillet. Add the shallot and sauté a couple of minutes. Add the mushrooms, and sauté until beginning to brown. Add the garlic and cook for 1 minute.
Pour in the 2/3 cup marsala and chicken broth and bring to a boil. Reduce heat and stir in the heavy cream. Simmer for a few minutes until there is only about ¾ cup of sauce left. Stir in the cooked chicken, al dente egg noodles, and the remaining 1 tablespoon of marsala. Serve immediately.
As I have said many times, green salads are my least favorite dish to make. Yet, I love salad, so, I mainly just suck it up, get out my big old butcher knife, and get to work! But when I can make a salad in about half the time it usually takes me, then I am truly happy to whisk up a dressing and chop up fresh veggies. And then, if a benevolent deity is taking pity on me and the salad turns out to be absolutely delicious, I feel like I’ve won the lottery. (Or imagine what it must feel like to win the lottery. Having never played the lottery there is a very slim chance that I will ever win. But you know what I mean!)
Anyway, I made this salad the other evening and we both thought it was wonderful. I mean really, what’s not to like about fresh greens, a balsamic vinegar dressing, blue cheese crumbles, and toasted walnuts?
So, if you too have never found yourself ecstatic over running to the kitchen to spend an hour hacking and slashing and building a dressing, this is the recipe you need. Easy, quick, delicious, and totally satisfying. I need say no more. Just make it!
And as always, peace and love to all.
For the dressing:
1 T. extra virgin olive oil
1 T. fresh lemon juice
1½ tsp. good balsamic vinegar
¼ tsp. kosher salt, or more to taste
freshly ground black pepper
Shake together in a lidded jar.
For the salad:
1½-2 c. chopped romaine lettuce
½ c. chopped baby spinach
½ c. blue cheese crumbles
½ c. chopped toasted walnuts
Place the lettuce and spinach in a salad bowl. Scatter blue cheese crumbles and the walnuts over the greens. Pour the dressing over all and lightly toss. Serve immediately.
