Author Archives: Patti

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!

ROMAINE SALAD DRESSED IN AN ASIAN FLAVORED VINAIGRETTE

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OK, this may be my favorite salad. At least, if not my favorite, a very close second or third. Because this salad is full of flavor and crunch. And although it does take a bit of time to prepare, the taste and crunch far outweigh any effort expended in its preparation.

I have been making a version of this dressing for over 50 years. I had the very good fortune to work at the International Branch of Seattle-First National Bank beginning in January of 1970. I started my banking career as a teller making $3.25 an hour. My salary increased over the next 32 years, but the intervening years after transferring out of International Branch were never as culinarily inspirational. The 10 years I spent in the International District working, shopping, and learning about different cuisines from my fellow workers was to say the least amazing. I learned so much from these incredible cooks. Of course, it didn’t hurt that we had a full kitchen at our disposal. And encouraged by our boss to use it. So, lunch hours were fascinating and often delectable. Because there was often someone building something delicious to share. And grocery stores such as Uwajimaya a trifling 2-minute unhurried walk away. Can you even begin to imagine such a wonderous thing in today’s world?

It was from one of my Chinese co-workers (Cindy) that I learned to make this wonderful salad dressing. She also provided me with the ancient Chinese recipe (wink wink) for “secret sauce”. (See recipe below.) Which BTW, was my “secret” to getting my kids (and now Mr. C.) to eat such disgusting veggies as steamed broccoli.

So, if you too enjoy a crunchy salad with a lovely tasting dressing, I would recommend you give this recipe a try. It can be served with just about any entrée. Last night I served this salad with honey garlic shrimp. The shrimp dish was OK, but not good enough to want to make this recipe again or heaven forbid, share the recipe with you! But as the old saying goes – “you win a few, you lose a few, but you never give up!” (My slight modification of the original saying should be the official motto of every person who has ever used a wooden spoon or cut an ingredient with a paring knife. In other words, anyone who has ever cooked anything besides scrambled eggs!)

May you too never stop trying new recipes and finding new and exciting ways to feed yourself and your family and friends. Life is short dear friends. So, live it large!

And as always, peace and love to all.

1 T. distilled white vinegar (none of that lovely white wine vinegar for this recipe)

¾ tsp. kosher salt

freshly ground black pepper (just a smidge)

¾ tsp. granulated sugar

3 T. vegetable oil

2 tsp. toasted sesame oil

1 tsp. fresh lemon juice

1 tsp. finely minced fresh ginger

1 lg. romaine heart, thinly sliced*

2 green onions, thinly sliced on the diagonal

2-3 T. toasted slivered almonds**

2 T. toasted sesame seeds**

Whisk or shake the vinegar, salt, pepper, sugar, vegetable oil, sesame oil, lemon juice, and ginger together in a small, covered container.   

Just before serving, place the sliced romaine*, green onions, toasted almonds, and toasted sesame seeds in a salad bowl. Pour on most of the dressing. Toss, then taste, and if needed pour in the rest of the dressing. (You want the veggies nicely coated but not swimming in the dressing.) (And as you well know, no two heads of romaine are the same size!)

Serve immediately.

*Start by removing any outer leaves or parts of leaves that may no longer be fresh. Then cut about 2-inches off the base. Cut the lettuce in half top to bottom. Place the lettuce halves cut side down on your cutting board. Starting where you originally cut off the base, cut strips whatever width you desire. For this salad, I cut the strips between a quarter and a third-inch wide. But a bit wider is perfect for Caesar Salad.

**I toast slivered almonds in a small fry pan over low heat moving them around the pan periodically. When I start to smell the almonds, I quickly take them off the warm burner and stir in the sesame seeds. Then I just leave them alone until they are cool.

SECRET SAUCE (old Chinese recipe)

1 part mayonnaise

1 part soy sauce

Whisk together and serve with any of your favorite veggies.       

        

SOFT PEANUT BUTTER CHIP COOKIES

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I guess I must be on a high calorie kick, because yesterday I published our dear friend Jim’s recipe for the most decadent and caloric way to serve spaghetti ever conceived. OK, undoubtedly not the most caloric and decadent recipe at one’s fingertips. But Perfectly Seasoned Spaghetti could certainly be a contender for that dubious honor. But boy oh boy is pasta tasty when prepared as directed in Jim’s recipe.   

Speaking of caloric, decadent, and easy to prepare, I came up with this recipe for a different take on peanut butter cookies. I wanted to include peanut butter cookies in the goodie packages that I send to my kids every Christmas. But not the usual peanut butter cookies. I wanted soft cookies which also included a bit of crunch. What I didn’t take into consideration was the fact that some soft cookies do not stay fresh as long as hard cookies. (Think shortbread and biscotti.) Soft cookies pack well, but when kept for several days some can start to harden a bit, which to me is not a desirable attribute in a cookie.  

Now I don’t want to scare you off making these cookies. Because these cookies are yummy when fresh. I just feel duty bound to tell you that if longevity in a cookie is what you are after, this is probably not the peanut butter cookie recipe for you. But if you want a really lovely peanut butter cookie to serve for afternoon tea or as a light dessert, these cookies would be perfect. Or if you have a family that can work their way through a batch of cookies in no time at all, by all means give this recipe a try. They really are delicious cookies.

Well, it’s semi-sunny outside. Mr. C. is happily reading his book. Miles is sleeping in the cat bed on Mr. C’s desk. His brother Max is sleeping at the foot of our bed, and I am finishing up this post. In other words, all’s right in our world.

Now if I could only come up with what to serve for dinner………

Peace and love to all.

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

1 c. granulated sugar  

1 c. brown sugar, packed  

2 lg. eggs

2 tsp. vanilla

3 c. unbleached all-purpose flour, fluffed 

1 tsp. baking soda  

½ tsp. baking powder  

1 tsp. kosher salt  

1 c. peanuts

1 (10-oz.) pkg. peanut butter chips   

Cream the butter and sugars together until soft. Add the eggs and vanilla; beat until fluffy.

In a separate bowl whisk the flour, baking soda, baking powder, and salt together. Add to the butter mixture and beat just until combined. Add the peanuts and peanut butter chips; mix well.

Using a #40 (1½ tablespoons – orchid colored end) ice cream scoop, plop cookies on a parchment paper lined baking sheet. (They can be close together at this point because they should spend several hours  in the fridge.*) When you bake them place them 2-inches apart.

Bake in a pre-heated 375-degree oven for approximately 13-15 minutes. Take them out when they are just barely starting to turn color and let sit on the baking pan for 2 minutes before removing to a cooling rack. Store in an airtight container.

Note: DO NOT OVERBAKE THESE COOKIES. They will not look done when you remove them from the oven. That is exactly how they should look!

And these cookies are best eaten within a couple of days. And believe me, that will not be a problem. The problem will be not devouring them within 24 hours!

* The colder and more solid the butter is, the less the cookie will spread. Plus, flour contains naturally occurring enzymes, which break down as the dough chills, leading to increased browning. The sugar in the dough absorbs the moisture from the flour, causing the cookie to brown and caramelize. Refrigerating the dough allows the flour to fully hydrate and also helps to make the cookie dough firmer.

PERFECTLY SEASONED SPAGHETTI (OR PASTA SHAPE OF CHOICE)

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So, this is not a low-fat, low calorie pasta recipe. This is an in-your-face, decadent, and indulgent way to appreciate one of the greatest culinary gifts ever presented to mankind. Pasta.

What you perhaps don’t know about me, is that I am a devoted fan of all things pasta. And although I mainly try to keep my recipes as low-fat and low-calorie as reasonable, this is not one of  them. This is the brain child of our dear friend Jim. Who BTW is a wonderful cook and could probably make the rusted bumper of a 1954 chevy taste good. Not kidding!

The other evening, Mr. C. and I had the opportunity to help out in Jim and Margo’s kitchen for an impromptu dinner where all 4 of us (Jim, Margo, Mr. C., and I) were assigned drink and food preparation tasks. (BTW, this was a fun way to get dinner on the table.)

Under Jim’s direction, I was put in charge of the pasta. And I must say, I was a bit aghast at the ingredient list. Wait! That’s a lot of butter and olive oil you’re telling me to throw in the al dente pasta. And 2 tablespoons of granulated garlic? Holy cow!

But being the good little minion that I am, I followed his instructions to a tee. And the result? Amazing pasta. Not only did I love the pasta with sauce on it, but I went back for seconds for just the pasta alone. It was just that delicious.

Now of course, it helped that the pasta used for this dish was made in Italy. Italian pasta typically has strict governmental quality and control standards. And it is made with 100% durum wheat (semolina flour), a hard grain. Hard grain contains much more fiber, more protein and also carotenoids (recognized by the fact that it is more yellow than other grains). Durum wheat also retains more starch during cooking which is essential for producing excellent al dente pasta. If the pasta releases starch too easily, it quickly becomes a sticky mess. So, pasta made in Italy is not only higher in protein, but it stands up better to submersion in boiling water.

So, whenever possible, bring home pasta made in Italy. And never, ever cook pasta more than al dente. According to Barilla, “Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals.” “Plus, al dente pasta just plain tastes better.” (That quote is attributed to Patti Carr!) And as written up in the health section of U.S. News, “Prepare your pasta like they do in the Mediterranean – al dente, which means neither too hard nor too soft. When cooked correctly, pasta will have a lower glycemic index than when it’s cooked to be soft or mushy. The average GI of al dente penne pasta is 50, which is even lower than the GI of oatmeal or many whole-grain breakfast cereals. A lower GI can help keep blood sugar levels stable so you will stay fuller longer.”

Well, I’ve said all I’m going to say about pasta and this recipe. If you can’t conclude for yourself that pasta prepared this way is a treat, then I won’t bother you any further with additional information.

And as always, thank you Jim and Margo for your friendship and love, and for all the wonderful food we have shared together throughout the many years we have known each other. May there be many more good times to come.

And as always, peace and love to all.

1 lb. spaghetti (preferably made in Italy with 100% durum wheat semolina – organic Garofalo brand from Costco is fabulous)

2 T. kosher or coarse sea salt

¼ c. (½ stick) unsalted butter

¼ c. extra virgin olive oil

1-2 T. granulated garlic (I used a scant 2 tablespoons last evening)

2 T. freeze dried chives

1 c. pasta cooking water, or more as needed (I used about a cup and a half)

freshly ground black pepper, if desired

Bring a pot of water to a boil. Not too much water. Add the salt and pasta. Cook the spaghetti at a low boil, stirring periodically with a pair of tongs, until almost to the al dente stage. (Err on the side of not enough cooking time rather than too much.)

Drain the pasta, keeping at least 2 cups of pasta water in reserve.

Add the drained spaghetti back to the pot. Turn the burner on low and stir in the butter, olive oil, granulated garlic, and dried chives. Cook until the butter is melted. Then add a cup of the pasta water and cook until most of the water is gone. Taste the pasta. It should now be at a perfect al dente. If you prefer a moister pasta, add more pasta cooking water, a couple of tablespoons at a time.  

Please note: No additional salt should be required because of the amount of salted water in which the pasta was cooked. If you are a black pepper fan, go ahead and add as much as you like.

This pasta can be served as a stand-alone side dish (passing grated Greek mizithra, pecorino-Romano, or Parmigiano-Reggiano at table), or with inclusions such as thinly sliced prosciutto or petite green peas, or as a base for any of your favorite pasta sauces.

Leftovers can be stored in either the refrigerator or for longer storage, your freezer. If your pasta has been frozen, bring to room temp. before re-heating.

To re-heat your cooked pasta, coat the bottom of a frypan with water. Add the pasta and periodically give it a stir. Leave on heat only until the pasta is hot. Serve any way you wish.     

SAVORY SPATCHCOCKED CORNISH GAME HEN

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OK, this way of baking a Cornish game hen could not be easier. And yes, I have 3 other recipes for game hens on this site. Which might lead you to the conclusion that we love game hens. And if that is the case, then you are absolutely correct. We categorically adore these tasty, tender little guys that are super easy to prepare. OK, Mr. C. isn’t concerned with the time it takes to get one of these little darlings on the table. But I am! Quick and easy to prepare dinners has become my new rallying cry when it comes to the use of my time. It doesn’t always work out that way, but then why should it when it doesn’t often work for politicians either? (Rallying cries that is! Not how to put food on the table in a timely manner!) But I digress!

Anyway, the other evening I served a game hen prepared this way, and we both thought it was mighty tasty.

I’m still amazed that in just 20 years, we have transitioned from each devouring our own game hen (and often wanting more) to not being able to finish even a half of one now. But then I used to laugh at older people who only talked about their ailments too. And guess what, I am now terribly interested in how my friends’ sleeping habits, pill consumption, and inability to drive at night have impacted their lives. But as the old saying goes “live and learn”. And as I have reasoned more instinctively as I’ve gotten older, I still have a lot to learn. And not judging people because of my lack of knowledge or experience is one of the areas that could still use improvement. But thankfully, I am aware enough to know that I need to change some of my attitudes in this regard. So, along with still trying to learn how to make a good pad Thai, the secret to a perfect green sauce for enchiladas, and how to get Mr. C. to love cruciferous vegetables, I am going to work on me. About darn time, wouldn’t you say!

Peace and love to all.

1 (24-oz.) Cornish game hen, spatchcocked (see how to spatchcock below) 

1 tsp. Italian seasoning

½ tsp. seasoned salt

freshly ground black pepper

¼ tsp. granulated garlic  

¼ tsp. granulated onion  

¼ tsp. paprika

tiny pinch savory

1 T. melted unsalted butter

Pre-heat the oven to 400-degrees. Line a baking sheet or pan with parchment paper.

Thoroughly dry the game hen using paper towels. Place breast side up on prepared pan to air dry while you make the seasoning mix.

Combine the Italian seasoning, salt, pepper, granulated garlic, granulated onion, paprika, and savory together in a small bowl.  

Rub the melted butter all over the Cornish hen. Sprinkle with the spice mix.

Bake in the pre-heated oven for 1 hour or until the game hen is golden brown and the internal temperature in the thigh reaches 160-degrees.

Remove from oven, tent with aluminum foil, and let sit for 10 minutes before serving.

To spatchcock a game hen: (or a chicken or turkey for that matter)

Dry the hen and place on a cutting board, breast side down. Using sharp kitchen shears, cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, then press down on the breast to open it out flat.

My partners in crime as I wrote up this recipe the other evening. From left to right – Mr. C., Max and Miles. (My desk is just to the left of Miles.) Now I ask you, could a person ever ask for any finer writing companions? I think not too!