Author Archives: Patti

FAST AND EASY DINNER ROLLS

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Early yesterday afternoon while deciding what to cook for dinner, I decided Savory Navy Bean Soup would be perfect. (Recipe to be published in the near future.) But ever the bread lover, I wanted a quick and easy roll to slather with butter, then dip into my soup. (Decadent and hardly healthy, but none the less, that’s what I wanted.) (And yes, I was stamping my foot at the time. Just like any other spoiled brat.) So, off I went in search of a recipe for a fast and easy roll to complete our meal. And with the most luck I’ve experienced in a long time, I found this recipe on the jennycancook.com site.

But frankly, I hesitated before making these rolls because they looked just too darn simple. But because I was in a bit of a time constraint, I decided to dive right in. And I shall forever be grateful that I prepared this recipe. Because these rolls are the bomb.

And for all you bread baking challenged folks out there, this recipe is absolutely perfect for you. No mixer required. No guess work as to exactly how much flour to use. Simple, simple, simple. And absolutely delicious.

So, do not pass GO. Do not collect $200. Just make these rolls and be done with it. And a huge thank you to Jenny Jones for this fantastic recipe. You are a treasure!

Well, that’s it for today. But I want to leave you with this quote from Henri Nouwen. “If there’s any concept worth restoring to its original depth and evocative potential, it is the concept of hospitality.” So, to all you cooks out there who provide your family and guests with good food and good drink, please know that you are making a difference. Because when it comes to feeding your family and friends, nothing should be too good for them. There is simply no better way that I know of to prove in how high a regard you hold your family and friends, than by serving well prepared food in an attractive manner.

Peace and love to all.

2½ c. bread flour, fluffed* (plus more flour for shaping the dough)

1½ tsp. instant or RapidRise yeast

1 tsp. kosher salt

1¼ c. very hot tap water (116 to 125-degrees)  

Combine flour, yeast, and salt in a large bowl. Stir in the water until well combined. (This produces a very loose dough.)

Cover with plastic wrap and let stand at room temperature for 1¼ hour.

Transfer dough to a floured surface and sprinkle with a little flour. Using a dough/bench scraper, fold dough over 10-12 times, adding flour as needed and shape the whole mess into a rough ball.

Using the scraper, cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking the dough under itself to produce a smooth surfaced top to the ball. (You may need to dip a bit of the dough into more flour while creating this smooth surfaced ball of dough.)

Place smooth side up on a parchment paper-lined baking sheet and cover with a clean tea towel. Let stand at room temperature for as long as it takes to pre-heat your oven to 450-degrees. (The dough balls will not double in size. Not to worry.)

Bake for 22-23 minutes for a softer roll, or a bit longer for a crispier exterior. Either amount of time will result in a lovely, puffy golden-brown roll.

Remove from oven and let cool a bit before eating. To re-heat, pre-heat the oven to 325-degrees and place the rolls directly on the oven rack for 10-15 minutes.

*Fluffing the flour for this recipe is unusual. When baking most yeast breads, you are given an amount of flour in the recipe, but how much you actually use is at the discretion of the baker. And of course, the look of the dough provided in the instructions. (Soft and elastic, a bit of the dough clinging to the bottom of the mixing bowl, etc.)  

So, if you are not familiar with ”fluffed” flour, this commentary should help you understand the concept. And BTW, for any baked goods (besides most breads), cake, cookies, pie crust, etc., I ALWAYS fluff the flour. ALWAYS!

Flour settles easily, becoming tightly packed inside a bag or jar. In order to make sure you’re not scooping up packed flour (too much flour), you should stir it with a spoon before lifting it with the spoon (kind of shaking it) as you place it into your measuring cup or cups. Then level off the top of the flour even with the rim of the measuring cup.  

CRISPY ZUCCINI FRITTERS  

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I’m sure I have mentioned several times before that I truly love the humble and unassuming zucchini. Because this is, after all, the beginning of my 11th year of terrorizing the internet with my rambling, stream of consciousness style of writing, plus of course my very opinionated thoughts on subjects that have no business being discussed on a cooking site! Anyway, redundant as it may be, I am once again going to unequivocally state that I love zucchini. Fried, baked, spiralized, in bread, you name it. And although I already have a perfectly delightful recipe for Zucchini Pancakes on this site, I can’t help trying other people’s recipes for a dish that is just slightly different.

I found this recipe on the onceuponachef.com site. (I love this site BTW. You should pay it a visit at your earlies convenience.) Of course, I had to mess with Jenn’s recipe just a tiny bit, because I’m simply contrary by nature. (If my parents were still alive, they would concur wholeheartedly, I’m sure.)

Anyway, I made these fritters the other night for dinner, and boy oh boy were these babies yum. I mean really, who doesn’t like a bit of dill and feta cheese in a dish? And then topped with sour cream? Who in their right mind could resist? Not me, that’s for darn sure!

So, if you too are looking for a simple veggie side dish that packs a lot of flavor, this is the recipe for you. I’d provide you with the name of the dish I served with these fritters, but frankly I can’t remember anything about the meal except these tasty treats. The fritters were just that amazing.

Well, it’s Sunday. It’s gloomy outside, but warm and cozy inside. Mr. C. has a rehearsal this afternoon, so I might actually get around to posting 2 recipes today. Because I am so excited to share my latest treasure with you all – Fast and Easy Dinner Rolls. And when I say fast (about 2 hours) and easy (no stand mixer or kneading required), I mean it. Plus, only 4 ingredients required to produce these delectable rolls.

But I must warn you, starting tomorrow I will be up to my eyeballs in getting a meal prepped and prepared for our next JazzVox home concert. This will be the 105th home concert we have hosted, and including Andy and me, there will be 39 people to feed. So, each day I will be stirring, blending, whisking, baking, hacking and slashing veggies, etc. etc. So, if no new posts appear for a week, not to worry. I am fine. Or as fine as any 78-year-old home cook can be when faced with feeding a small army at precisely 1:15 pm on a Sunday afternoon!

(For grins and giggles if you would like to see the menu for next Sunday, proceed to the bottom of this post. Keep in mind, not everyone will be sitting at a table, so no food can be served that requires a knife. And there will be people who are vegetarian to consider. So, in other words, something for everyone!)

And as always, to each and every one of you, peace and love.  

10-12 oz. zucchini (after you cut off the ends)

½ tsp. salt

1 lg. egg

1 green onion, minced

1 scant tsp. dried dill

¼ c. crumbled feta cheese

1 sm. garlic clove, finely minced 

freshly ground black pepper

2 T. all-purpose flour (or cornstarch)

¼ tsp. baking powder

2 T. extra virgin olive oil, plus more if necessary

sour cream, for serving

Grate the zucchini using the large holes on your box grater or the shredding disk with your food processor. Transfer the zucchini to a fine mesh strainer and set it over a bowl. Stir the salt into the zucchini and let it sit for 10 minutes. (Don’t rinse the zucchini.) Wring as much of the excess liquid out of the zucchini as you can with your hands. Then squeeze between paper towels to extract as much residual water as possible. (You should end up with about 1 cup of fairly dry shredded zucchini.)      

Beat the egg in a mixing bowl. Mix in the zucchini, green onion, dill, feta, garlic, and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until well blended.

Heat the olive oil in a very large non-stick skillet over medium heat. Using a #30 (2-tablespoon, teal blue handle) ice cream scoop, drop portions into the pan. Then gently press the batter into 2-inch-wide fritters with a spoon or small spatula.

Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the skillet if necessary, then repeat with any remaining batter.

Serve warm or at room temperature. Pass the sour cream.

The menu for our next JazzVox home concert:

Cheddar Pecan Crackers (to munch on while searching for a glass of wine)

Old Fashioned Meatloaf

Veggie Macaroni Salad

Salade de Carottes Râpées (French Grated Carrot Salad)

Romaine Salad Dressed in Asian Vinaigrette

Bread and Butter Pickles

Overnight Soft Herb Rolls

Overnight Whole Wheat Dinner Rolls

Apple Cake with Spiced and Spiked Cream Cheese Frosting

For more information about these amazing in-home concerts, visit jazzvox.com.

INDIVIDUAL CHEEZY TUNA POT PIES WITH A FLAKY TOP CRUST

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As I indicated in one of my previous posts, I am on a mission to serve seafood at least once a week. And having already made a dish with the frozen shrimp that I almost always have on hand, I was left with only one option. Canned tuna fish. Which BTW, we both love. We try not to eat it too often although it is rich in protein and contains many vitamins and minerals such as B-Complex vitamins, Vitamins A and D as well as iron, selenium and phosphorus. Tuna also contains healthy omega 3 essential fatty acids DHA and EPA. But tuna, even though it is very nutritious, is also high in mercury compared to most other fish. So, we confine ourselves to only eating tuna once in a while.  

But since we are currently confined to quarters because of illness, going to the grocery store is out of the question. So, canned tuna it is! But then, what to make with a can of tuna that will be delicious, different, and of course a culinary challenge. (Because after all, I’ve got to experience some stimulation while I’m being sequestered. And coming up with new recipes has always lifted my spirits.)

So, why not one of the all-time comfort foods – pot pie? But of course! Tuna pot pie. (Why hadn’t I thought to make one before?) So, modifying Diana Ratray’s Tuna Potpie recipe for the filling as a starting point, I came up with this recipe.

And of course, I wouldn’t be passing this recipe on to you if we both hadn’t very much enjoyed our individual pot pies last evening. As often happens, we discussed the pot pies this morning over breakfast. I made a few tweaks to the recipe based on our conversation, but nothing of real significance.    

So, I hope you enjoy this recipe. The pot pies were fun to make, and really didn’t take nearly as much time as I thought they would. Not even the crust. I’ve said it before but will gladly repeat myself. Good tools in the kitchen are a must. And food processors are unequivocally one of best tools to help weary cooks. (And those of us who are getting a little older and need a bit of extra help when it comes to shredding, hacking, slashing, kneading, dicing, grinding, and blending.) So, making the pie crust in my food processor was a snap. Along with my KitchenAid stand mixer and my small (.75 qt.) Waring Pro Prep commercial chopper grinder, I can still accomplish almost any required task.

But, for how much longer I can continue to lift my Le Creuset pots? That’s another story!

Peace and love to all.  

For the Filling:

¼ c. (½ stick) unsalted butter

½ c. chopped onion

1 med. carrot, finely diced

½ c. diced celery (including the leaves)

2 garlic cloves, finely minced

2 tsp. chopped fresh parsley

⅓ c. unbleached all-purpose flour

1 tsp. seasoned salt

freshly ground black pepper

¼ tsp. paprika

pinch dried thyme

2 c. whole milk

1 (6 to 7-oz.) can water packed Albacore tuna, drained and flaked

1½ c. frozen uncooked petite peas (or other veggies of choice)  

1½ c. grated sharp cheddar cheese

pie pastry (see recipe below)

Part 1 – Filling  

Melt the butter in a large saucepan. Add the onion, carrot, and celery. Sauté over medium-low heat until the onion is tender. Add the garlic and parsley; cook for 1 minute.

Stir in the flour, seasoned salt, pepper, paprika, and thyme.  

Gradually add the milk, stirring constantly. Cook until the mixture starts to bubble and gets thick. Remove from heat and stir in the tuna, peas, and cheese. Taste, and add more salt and seasoning if necessary.

Fill 3 (5-inch wide and 2½-inch deep) Corning Ware French White casserole dishes with the tuna mixture. Or use whatever oven proof containers you have.

Part 2 – Crust

Make the crust as directed below.

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

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

Bake the potpies in a preheated 425-degree oven for 35 to 40 minutes or until the filling bubbles and the crust edges turn golden. (If you take a look at the pot pies about 20 minutes into the baking time and find that the crimped edges are getting too dark, cover them with thin strips of aluminum foil for the last part of the baking.) (I didn’t check when I baked mine, but I certainly will next time!)

For the Crust:

1¼ c. unbleached all-purpose flour, fluffed

½ tsp. kosher salt

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

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

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

RICE COOKER SAVORY BROWN BASMATI RICE

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OK, I usually provide you with new and brilliant recipes with which to tantalize your own taste buds or those of your family and friends. This is not one of those recipes. This is a pedestrian recipe for those of you who need a side dish that is quick and easy to prepare. But don’t get me wrong. Brown basmati rice prepared this way is very tasty. It’s just not destined to be the star of the show. That dubious honor should go (for example) to a perfectly cooked piece of chicken or slices of pork tenderloin served with a lovely creamy sauce, or a firm but flaky piece of halibut served with a delightful aioli.

In theatrical and literary terms, this recipe represents the deuteragonist (secondary character) who still plays a big part in the story but supports the protagonist (main character). But then, we still need a supporting character, because half of your dinner plate should be filled with a non-starchy veggie, such as leafy greens, broccoli, or green beans. Of course, nutritionists would have us throw a bit of fruit onto our dinner plates too. But frankly, that just doesn’t happen at Chez Carr. We eat fruit with breakfast almost every day. But almost never at dinner. But I digress…

Anyway, by now you’ve surely gotten the gist of what needs to be said about this recipe. Rice prepared this way makes for a lovely side dish. But a side dish it shall ever remain.

Well, that’s it for now. We have been sequestered at home now for a week due to illness. But we are both beginning to see that the end of our confinement is in sight. But I have to say, it hasn’t been too bad. We got kind of used to staying home during the pandemic. And it has given Mr. C. plenty of time to play the piano and read. And for me to spend a good deal of my day with a book. When I could force myself to break away from researching new recipes, that is! So, all in all, not something I wish to experience again. But as prisons go, our home is perfectly set up for required captivity.

So, stay healthy everyone. And as always, peace and love to all.

1 c. brown basmati rice, washed and drained

2 c. chicken, beef, or veggie stock

½ tsp. granulated garlic

½ tsp. granulated onion

½ tsp. paprika

¼ tsp. dried thyme

2 tsp. fresh or dried parsley

½ tsp. kosher salt

freshly ground black pepper

2 T. unsalted butter

Place all the ingredients except the butter in your rice cooker using the brown rice option. When the rice is done, stir in the butter.

SPAGHETTI ARRABBIATA WITH ANCHOVIES

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This is a lighter version of my previously posted recipes for Pasta with Arrabiata Sauce and Spaghetti in a Spicy Arrabbiata (Angry) Sauce. Both recipes are wonderful and vegetarian, if that is a necessity in your world. But both include a bit of brown sugar. This recipe, although very similar, is just enough different to be interesting. No use of sugar, but with the addition of 4 anchovy fillets. Which of course, disqualifies todays recipe from being a vegetarian dish.

Now, if you happen to be the kind of person who simply must have meat with every meal, or are married to one, then I’ve also got you covered. Take a gander at my recipe for Italian Meatballs in Arrabiata Sauce.       

Whichever recipe you choose, you absolutely cannot go wrong fixing this delicious and easy to prepare pasta dish. It packs just a world of flavor in a short amount of preparation time. (No simmering the sauce for hours, for example.)

So, if you are a pasta lover like Mr. C. and me, you should jump on the “Arrabbiata bandwagon”. Quick and easy to prepare, containing ingredients that are available at most grocery stores, and absolutely delicious. What’s not to like?

And for all you English majors or folks who speak fluent Italian, I’m sure the age-old question “two Bs or not two Bs” came to mind. So, to set your mind at rest, arrabbiata can be spelled two different ways. Thus, you will find my recipes for this dish spelled both ways. The spelling on the menu in the cafe in Bernalda, Italy where we first discovered this culinary delight contained only one “B”. But after further research into the making of this amazing dish, I learned that it is more common for there to be two “Bs”. (Must be a regional thing.)

But believe me, either way you spell the name of this classic Italian pasta dish, it will make no difference to how much enjoyment you will experience with your very first bite. And every bite thereafter.

Well, that’s it for today. The sun is shining, or at least it is for the moment. Mr. C. is practicing a Bach classic. Miles is asleep in the cat bed on Andy’s desk. Max is holding down the mattress on our bed. And since it’s lunch time, I’m going to go hot up some of the yummy chili that our dear friends Jim and Margo gifted to us. We are both still feeling under the weather. So, a lovely hot bowl of chili is exactly what the doctor ordered. Or at least any doctor worth his or her salt would I’m sure highly recommend.

Peace and love to all.  

1 T. extra virgin olive oil, plus more for drizzling

1½ c. chopped yellow onion

3 garlic cloves, finely minced 

¼ – ½ tsp. crushed red pepper flakes

pinch sea salt

freshly ground black pepper  

4 anchovy fillets

2 T. tomato paste

½ c. vegetable broth

1 (14.5-oz.) can crushed tomatoes (preferably Italian)

1 T. chopped fresh basil, plus more for garnish

1 T. chopped fresh parsley

6 oz. spaghetti, cooked al dente (save some of the cooking water)

freshly grated pecorino-Romano cheese (Parmesan in a pinch)

Heat the olive oil in a medium-sized saucepan. Add the onion and sauté until the onion pieces are translucent. Add the garlic, crushed red pepper flakes, salt, black pepper, and anchovies to the saucepan. Stir everything together and let it all simmer for another minute or until the garlic is fragrant.

Add the tomato paste and vegetable broth; stir and bring to a simmer. Add the crushed tomatoes, fresh basil, and fresh parsley.

Bring the sauce to a simmer and let it burble on low for about 10 minutes. Taste the sauce and adjust seasoning.

Stir in the al dente spaghetti. If the sauce is too thick, add a bit of the pasta cooking water.  

Serve immediately with a drizzle of extra virgin olive oil and a garnish of fresh basil. Pass the pecorino-Romano at the table.

CHEWY OATMEAL RAISIN WALNUT COOKIES  

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OK, I already have several recipes for oatmeal cookies on my blog including gluten free and a healthier version using monk fruit sweetener. Plus, a number of recipes that feature everything from chocolate chips, dried apples, to toasted coconut. But I had yet to make a simple, chewy oatmeal raisin walnut cookie including 3 of my favorite aromatic spices, cinnamon, nutmeg, and ginger.

So, when our good friend Todd explained to Andy that oatmeal cookies had healing qualities, I jumped at the chance to build Mr. C. a batch of these cookies along with a big old pot of chicken soup with dumplings when a few days ago he tested positive for Covid. (It had to happen sooner or later since we don’t live in a bubble.) (And yes, we are both fully vaccinated and take reasonable precautions against contracting the disease. But still it can happen and did. To both of us.)

Now, some might argue that oatmeal cookies do not actually help in restoring a person to good health. But surely no one can reason that eating a truly great oatmeal cookie doesn’t contribute to a person’s sense of well-being. At least anyone who has had the distinct pleasure of munching on a homemade oatmeal cookie straight out of the oven. And Mr. C. never got terribly sick. So, I will always believe that these cookies helped considerably in his speedy return to robust good health.

But please don’t think that you must wait for an illness to bake these cookies for yourself or your loved ones. You can simply think of them as preventive medicine!

But regardless of how you categorize these delectable treats, I suggest you make them at your earlies opportunity. They are truly lovely cookies and very easy to make.

Peace, love, and good health to all.   

1 c. (2 sticks) unsalted butter, room temp.

1 c. brown sugar, packed

⅓ c. granulated sugar

2 lg. eggs

1 T. vanilla extract

1½ c. unbleached all-purpose flour, fluffed

¾ tsp. fine grain sea salt

1 tsp. baking soda

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground ginger

3 c. rolled oats (not instant)

2/3 c. golden raisins (if large, cut into smaller pieces)

2/3 c. chopped walnuts

Beat the butter in the bowl of your stand mixer until creamy. Add the brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs until fully incorporated. Then, beat in the vanilla extract.

In a separate bowl, whisk the flour, salt, baking soda, cinnamon, nutmeg, and ginger together. Then stir in the oats. Add the flour mixture into the butter mixture until well combined. Then stir in the raisins and walnuts.

Using a #40 (1½ tablespoons, orchid tipped handle) ice cream scoop, drop balls of dough close together on a parchment paper lined baking sheet that can fir in your refrigerator. Refrigerate the dough balls for at least 2 hours. (But overnight is even better.)

When ready to bake, place the cold dough balls on parchment paper lined baking sheets 2-inches apart.

Bake in a pre-heated 350-degree oven until cookie edges turn a light golden brown, about 13-15 minutes. Centers will still be a bit soft, but they will firm up as the cookies cool. Leave on baking pan for about 3 minutes before transferring to finish cooling completely on a wire rack before storing in an airtight container at room temperature.

FRENCH DIP SANDWICHES MADE WITH EASY SOFT FRENCH BAGUETTES, SEASONED GROUND BEEF PATTIES, CARAMELIZED ONIONS, AND HOMEMADE AU JUS (NO DRIPPINGS REQUIRED)

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(Now, there’s a recipe title if there ever was one!)

Having already posted a recipe for an easy, delicious homemade au jus – Homemade Au Jus (no drippings required) and my recipe for Caramelized Onions, I thought I should also provide you with the other culinary parts that I consider to be required for the perfect French Dip Ground Beef Sandwich. (Of course, each of these components could be used in other dishes, but I’m sure you would have figured that out for yourself!)  

1 – Easy Soft French Baguettes, 2 – Seasoned Ground Beef Patties, 3 – Caramelized Onions, and 4 – Homemade Au Jus (No Drippings Required)

But seriously, all 4 used in combination for these sandwiches make for one tasty dining experience. Perfectly seasoned ground beef patties, placed on the bottom half of a soft and tasty baguette, then topped with caramelized onions, the top half of the baguette placed lovingly over the whole mess, and before each bite taken, dipped in a marvelous tasting au jus. (Please no bad marks from academics who might take umbrage at that last sentence. I penned it fully aware of what I was doing, including length, grammatical errors, and all!)  

To continue, I made these sandwiches the other night for dinner. And every part of the sandwich was a success.

Now I’m not going to expect those of you who aren’t retired to arrive home in the evening and whip up these tasty sandwiches for your adoring family. That would be going above and beyond the call of duty. But on a weekend? Even then that might be asking a bit much. So, cheat. (That’s what I would have done while I was still gainfully employed.) Delight in buying baguettes and au jus in package or liquid form. But the seasoned ground beef part is easy. So are the caramelized onions. So, if you are going to expend any effort in the making of these sandwiches, do so on the parts (patties and onions) that can’t be purchased at your local grocery store.  

But, if you are like me, a lover of all things homemade and with adequate time to spend on meal preparation, make every bit of this sandwich from scratch. It will be totally worth your effort. Let the fun begin.

And as always, peace and love to all.  

EASY SOFT FRENCH BAGUETTES

1 c. warm water

1 tsp. granulated sugar

1½ tsp. active dry yeast

1 tsp. kosher salt

1½ tsp. extra virgin olive oil, plus more for greasing the mixing bowl

2½ – 3 c. unbleached all-purpose flour

1 sm. egg

Combine the warm water, sugar, and yeast in the bowl of your stand mixer. Let sit for 5 minutes or until you see the yeast starting to bubble. Add the kosher salt, olive oil, and 2 cups of the flour to the mixing bowl. Using your dough hook, mix on low speed until thoroughly combined.

Add in enough of the remaining flour to form an elastic, smooth dough ball that pulls away from the sides of the bowl. This will take about 5-6 minutes.

Add a small bit of olive oil to the bowl, and using a stiff rubber spatula and your clean hands, form the dough into an evenly greased ball. Cover with a clean kitchen tea towel and allow to rise in a warm place until doubled in size, between 60-90 minutes.  

Divide the dough into fourths. Place a small amount of flour on a clean surface and flour your hands. Stretch and pat each piece of dough until it is about 5-inches long.

Place the formed baguettes onto a parchment paper lined baguette pan* or a greased baking sheet. Make a few slashes diagonally across each baguette. Cover with your tea towel and allow to rise another 30 minutes.

Preheat the oven to 425-degress after the first 15 minutes of rising time. Also, place about 8 ice cubes in a small cake pan. 

After the dough has risen for 30 minutes, place the pan in the pre-heated oven on the middle rack and the pan containing ice cubes on the bottom rack. Then quickly close the oven door.

Bake the baguettes for a total of 20 minutes. After placing the baguettes in the oven, whisk the egg in a small bowl. At minute 12, pull the bread out of the oven, and spread the baguettes lightly with the egg wash. Return the pan to the oven for an additional 8 minutes or until the bread is a deep golden brown and the internal temperature reads between 190 and 200-degrees. Remove from oven and transfer to a wire rack to cool.

This recipe can easily be doubled.

*See a picture of the type of baguette pan I use under my recipe for Thin Sourdough French Baguettes.

SEASONED GROUND BEEF PATTIES

1 lb. lean ground beef

1½ tsp. Monterey Steak Seasoning

freshly ground black pepper (just a bit)

extra virgin olive oil

Mix the ground beef, Monterey Steak Seasoning, and pepper together. Divide the meat into 4 equal portions (about 4-oz. each). Shape each portion into a rounded rectangular patty a little less than ½-inch thick, to match the shape of whatever roll you are using.

Pour just a bit of olive oil in a frypan and let the oil heat until it begins to shimmer. Place the formed meat in the pan and cook, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.

Remove the burgers from the pan. Scrape any juices or brown bits left in the frypan in with the au jus you are using. (The more flavor in your au jus, the better.)

CARAMELIZED ONIONS

1 T. extra virgin olive oil

1 T. unsalted butter

1 lg. yellow onion, halved and thinly sliced

pinch kosher salt

freshly ground black pepper

pinch dried thyme leaves

Heat the olive oil and butter in a heavy saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 30 minutes. Season with salt, pepper, and thyme and continue to cook for 3 minutes.

Caramelized onions can be made ahead and refrigerated. Warm before serving.

HOMEMADE AU JUS

1 T. extra virgin olive oil

½ c. chopped onion

2 garlic cloves, finely minced  

¼ c. dry red or white wine (I’ve used both, and either one is great)

2 T. Worcestershire sauce

½ tsp. Kitchen Bouquet, or more to taste

freshly ground black pepper

4 c. water

2 T. Better Than Bouillon Beef base, or more to taste

Heat the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook for a minute or two more.

Deglaze the pan with wine, then add the Worcestershire sauce, Kitchen Bouquet, and black pepper. Cook for another minute, stirring constantly.

Add water and beef base; bring to a light boil. Reduce heat and simmer uncovered for about 30 minutes.

Can be made ahead and warmed just before serving.

PUTTING THE SANDWICH ALL TOGETHER

Place the burgers on the bottom half of the baguette. Top with a good spoonful of the caramelized onions and the top half of the roll. Serve with the warm au jus on the side for dipping.

QUICK AND EASY BEEF STROGANOFF

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In my attempt to reduce the amount of meat we consume, I usually have a small, beautifully marbled steak safely tucked away in our freezer. Never large enough for grilled steak for 2, but enough for a dish like this. So, the other evening I decided to do something with the aforementioned piece of beef that had been residing in our freezer longer than any amount of common sense on my part would dictate! But then what to do with said tiny bit of steak?

I had been to the grocery store the day before and purchased about ¾ of a pound of cremini mushrooms, confident that I could find something wonderful to do with a paper bag full of fungi. And what better way to feature these beautiful baby portabellas than in a savory, saucy beef stroganoff. Then I got to thinking that the Au Jus I made for our French dip sandwiches the night before would make an excellent base for a stroganoff sauce. (I love it when a plan comes together!)

So, that’s how this recipe was conceived. Need, lucky purchase, and a beautiful au jus sauce that was easy to make, delicious, and contained all the right ingredients. The rest, as they say – is history. And yes, of course I already have a recipe for beef stroganoff on this site under the catchy title – Beef Stroganoff. But it’s a bit different. And now you too have 2 recipes for beef stroganoff from which to choose.

Well, that’s it for today. I’m feeling extremely lazy and all I really want to do is read my book. But Mr. C. isn’t feeling well. So, yesterday I made him chicken soup with dumplings, and today I threw together oatmeal cookies. (Mr. C. spoiled? Nah! Just well loved!) As I hope all of you are too.

Peace and love to all.

1 tsp. extra virgin olive oil

¼ c. chopped onion

1 garlic clove, finely minced  

2 T. dry red wine

1 T. Worcestershire sauce

¼ tsp. Kitchen Bouquet, or more to taste

freshly ground black pepper

2 c. water

1-2 T. Better Than Bouillon (Beef flavored)

4-5 oz. piece of lean beef steak, thinly sliced across the grain

1 T. cornstarch*  

unsalted butter (about half a stick)

3-4 c. thickly sliced cremini mushrooms (button mushrooms are great too)

2 T. all-purpose flour

¼ tsp. seasoned salt

1½ c. sour cream

2 c. thick egg noodles, cooked al dente

Heat the olive oil in a heavy covered saucepan. Add the onion and cook until soft. Add the garlic and cook for a minute or two more.

Deglaze the pan with the wine, then add the Worcestershire sauce, Kitchen Bouquet, and black pepper. Cook for another minute, stirring constantly.

Add water and beef base; bring to a light boil. Reduce heat and simmer covered for about 30 minutes. Sauce can be made ahead and refrigerated until needed.

While the sauce is simmering, coat the meat with cornstarch* and set aside. (The meat should sit for about 20 minutes.)

Melt 2 tablespoons of butter in a large fry pan. Add the mushrooms and sauté until they are nicely browned. Remove from pan and add another tablespoon of butter to the pan along with the meat. Fry the first side just until lightly browned. The top side should still be pink. Flip and fry the second side for only about 30 seconds. Remove from pan and add to the mushrooms.

(If all the butter is gone, add another tablespoon or so.)

Add the flour and seasoned salt; cook it for about 2 minutes. Then gradually whisk in the beef sauce making certain you get every last bit of the stuck on bits from frying the mushrooms and meat. Bring to a boil. Add the sour cream, and once again bring just to a boil. Add the cooked mushrooms, meat, and cooked noodles. Taste and adjust seasoning.

* Cornstarch protects the meat from touching the hot oil directly and locks the moisture inside, thus resulting in tender meat.

HOMEMADE AU JUS (NO DRIPPINGS REQUIRED)  

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You know you are getting old when…., but wait, I better start at the beginning.

The other evening, I served French dip ground beef sandwiches made with Easy French Baguettes (recipe to be posted in the next couple of days), Caramelized Onions (recipe below), and Homemade Au Jus (recipe below). And there was much rejoicing at our dinner table. Because every part of the sandwich was delicious.

Earlier that day I realized that I didn’t have a bottle of Johnny’s French Dip Au Jus Sauce in my pantry. I asked Mr. C. if he would mind running to the store, and had received an affirmative answer to my request. Then it dawned on me. Wait! I make homemade salad dressings, spice blends, gravies, and other sauces of every imaginable variety, why have I never thought to make a homemade au jus? Well to be honest, I do make homemade au jus when I am making a true French dip sandwich. The kind that begins by roasting a hunk of beef and then using the drippings to make the au jus. But that recipe I had never gotten around to posting. But after researching homemade au jus recipes online, making the au jus, serving the au jus, and writing up most of this preface, I remembered that I already had a recipe for homemade au jus on this site.  

Now granted, in self-publishing 2 cookbooks each containing over 400 recipes and having posted about 1,350 recipes on this blog, I should be able to forgive myself for forgetting about just one measly recipe. But why hadn’t I searched my own blog first in my desperate attempt to ferret out the secret to making homemade au jus? Thus, the realization that I am indeed getting old. And forgetful. And that maybe I should check my own recipes before automatically jumping on the internet for inspiration?! Grrrrrr!   

But since the au jus I made the other evening (based on a mamalovesfood.com  recipe I found on line) was so darn delicious, I decided to post this recipe too. It is very similar to the one already posted (Hamburger Dip Sandwiches with Onion and Dry Sherry Au Jus), but just enough different to give us all a choice. (If of course I remember to check my own site next time I want to make French dip sandwiches using hamburger instead of thinly sliced prime rib.) (I don’t hold out much hope!)

Anyway, I have forgiven myself and plan to just get on with life. Which means getting back to my current read – A Gentleman in Moscow by Amor Towles.

Thankfully I am only a little over half way through the book, because I don’t want this book to end. It is one of the best written and charming stories I have ever had the pleasure to read.

So, before I let you go, I am going to give you a short sample of Mr. Towles’s artistry.

(Paraphrased a tiny bit by me just for clarification.)

Mr. Towles description of jazz – “Jazz is a fistful of notes crammed higgledy-piggledy into thirty measures. And yet the art form can grow on a person. Jazz seems a naturally gregarious force – one that is a little unruly and prone to say the first thing that pops into its head. But generally, of good humor and friendly intent. In addition, jazz seems decidedly unconcerned with where it has been or where it is going. Exhibiting somehow simultaneously the confidence of the master and the inexperience of the apprentice. Was there any wonder that such an art had failed to originate in Europe?”

Every page of this book is filled with this kind of delightful prose. Exquisitely crafted, elegant, old-fashioned, and irresistible. A must read if there ever was one!       

As always, peace and love to all.  

HOMEMADE AU JUS

1 T. extra virgin olive oil

½ c. chopped onion

2 garlic cloves, finely minced  

¼ c. dry red or white wine (I’ve used both, and either one is great)

2 T. Worcestershire sauce

½ tsp. Kitchen Bouquet, or more to taste

freshly ground black pepper

4 c. water

2 T. Better Than Bouillon Beef base, or more to taste

Heat the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook for a minute or two more.

Deglaze the pan with wine, then add the Worcestershire sauce, Kitchen Bouquet, and black pepper. Cook for another minute, stirring constantly.

Add water and beef base; bring to a light boil. Reduce heat and simmer uncovered for about 30 minutes.

Can be made ahead and warmed just before serving.

CARAMELIZED ONIONS

1 T. extra virgin olive oil

1 T. unsalted butter

1 lg. yellow onion, halved and thinly sliced

pinch kosher salt

freshly ground black pepper

pinch dried thyme leaves

Heat the olive oil and butter in a heavy saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 30 minutes. Season with salt, pepper, and thyme and continue to cook for 3 minutes.

Caramelized onions can be made ahead and refrigerated. Warm before serving.   

OVEN BAKED SEASONED “FRENCH FRIES”

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OK, who doesn’t love French fries? If you happen to be one of the 20 people living in this country who doesn’t love French fries, then why in the wild world of sports (yes, I know I’m showing my age) are you even reading this post! Go away!

Because this recipe is all about loving French fries but not wanting to eat them on a regular basis because they are mostly deep fat fried. Well, at least the truly great French fries I have had the pleasure of experiencing have all been deep fat fried. And frankly, I really don’t want to own a deep fat fryer. I am all too familiar with my proclivities. And owning a deep fat fryer would only lead to more deep fat fried foods. And we absolutely do not need to go in that direction. Especially as we approach our golden years. (Approach, right Patti!)  

So, believe me when I tell you that I have been trying to make a reasonably decent “baked” French “fry” for decades. Decades. Seriously! And until I found this recipe (or should I say my take on the recipe for Homemade Fries that I found on the wellplated.com site), I have only had dismal failures. But by golly, this recipe made truly delicious “fries”. And even Mr. C. was impressed and ate his share of the fries and enjoyed them. And isn’t that special since he is, and never will be, a potato lover.

So, if you too would like to serve “French fries” without shlepping your deep fat fryer from the back of your pantry and throwing away your money on a quart or more of oil, and then having to deal with the whole oily mess after you’re done, I suggest you give this recipe a try. Play around with the seasonings until you find what rocks your socks. But learn that the secret step to making great baked fries is, oh never mind, read the recipe and learn for yourself.

And no, oven baked fries are never going to take the place of pomme frites*. But then, I’m never going to look like Jane Fonda either! Sometimes you just do the best with what you have. Or as in this case, decide to bake your “fries” for a healthier choice for yourself and your family.

Peace and love to all.  

4 tsp. extra virgin olive oil, divided

1 lg. russet or 2 med. Yukon Gold potatoes

¼ tsp. kosher salt

¼ tsp. seasoned salt 

½ tsp. granulated garlic

1/8 tsp. granulated onion

freshly ground black pepper

Place a rack in the lower third of your oven and preheat to 450-degrees. Drizzle a rimmed baking sheet with half of the olive oil, spreading it evenly with your fingertips.  

Slice the potato or potatoes into ¼ inch-wide sticks. Place the cut potatoes in a large bowl. Pour very hot tap water over the top so that it covers the potatoes by at least an inch. Leave alone for 10 minutes. (This step simulates cooking fries first at a lower temperature and then a second time at a higher temperature. Which BTW is the secret to perfectly cooked French fries.)

Then drain the potatoes and dry them as well as possible with paper towels. Place them back in the bowl and pour in the remaining olive oil and sprinkle with kosher salt, seasoned salt, granulated garlic, granulated onion, and black pepper. Toss to coat, making sure the potatoes are well coated with the seasoned oil.  Spread the potatoes into a single layer on the prepared baking sheet.

Bake in a pre-heated 450-degree oven for 15 to 20 minutes. Remove from oven and carefully loosen the fries from the bottom of the pan with a spatula. Flip the pieces over and make certain they are once again in a single layer before returning the pan to the oven. Continue baking until the fries are as golden and crisp as you like, about 5 to 10 minutes more. Remove from oven and serve immediately.

This recipe serves 2 people nicely. But can be doubled, tripled, etc. beautifully. Just don’t crowd the baking sheet. Each piece of potato requires it’s own space.  

*So, what is the difference between pomme frites and French fries? They are basically the same since they both feature fried potatoes. But there are a few minor cooking and serving differences between American style French fries and frites. Pomme frites are traditionally served in paper cones with aioli, a creamy Mediterranean-style mayonnaise sauce. Served hot, the twice fried frites are crisp on the outside with creamy insides that deliver massive potato flavor. Some of the edges/nubs are crisper, which provides a great textural contrast. And bottom line – they are simply amazingly delicious. But truthfully, they are best when eaten in France or Belgium. But then, isn’t everything!