Author Archives: Patti

SOURDOUGH CHALLAH BREAD (with added yeast)

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First let me say that I love the flavor and texture of challah. Toasted, buttered, and slathered with local honey is fantastic. But, with these two loaves, I cut them into small cubes and toasted/dried them in the oven for turkey dressing. (Of course, I did save 2 thick slices for toast one morning, but I still had plenty for the dressing.) And just like every other time I’ve made dressing, I over-achieved. Way too much dressing, and not up to my usual standard. I thought I didn’t have enough challah cubes for the dressing, so I used some whole wheat bread cubes, and even cut up a few slices of seed bread I had in the freezer.

So, I must say, the next time I make dressing, I will use only challah bread. The toasted whole wheat and seed bread cubes were just too heavy. Had I just used the challah cubes, the dressing would have been fine. (And a reasonable amount. What was I thinking?)

But please don’t limit your enjoyment of challah to using it in turkey dressing. It has so much more to offer. It is perfect just toasted, but when turned into French toast, even the dullest of mornings becomes special. Slathered in butter and topped with warm maple or berry syrup, absolutely nothing is more delicious. (And yes, always warm syrup before serving it to the most important people in your life. I mean really! Who could possibly be more important or deserving than the people sitting around your breakfast table?)   

Well, that’s it for now. I’m not going to bore you any more rhetoric today, except to say, if you are a bread lover, give challah a try. You will forever be thankful for discovering this culinary treasure.

And a big thank you to Lora, from the savoringitaly.com site, for this splendid recipe.

And as always, peace and love to all.  

1 c. warm water 

1 pkg. or 1 scant T. active dry yeast  

1 tsp. plus ⅓ c. granulated sugar, divided

2 tsp. fine sea salt

4½ to 5 c. bread flour, divided 

4 lg. eggs, divided

¼ c. vegetable or canola oil, plus more for greasing the mixer bowl

1 c. room temperature sourdough discard 

poppy or sesame seeds, opt.

In a mixer, with a dough hook attachment, combine the warm water, yeast, and the 1 teaspoon sugar. Let the yeast bloom for about 5 minutes. Then slowly mix in the salt and 1 cup of the bread flour until well combined.

Mix in 3 of the eggs, one at a time, mixing well after each addition. Add in the remaining one-third cup sugar, oil, and sourdough discard. Add enough remaining flour to create a dough that is a bit sticky, but soft and smooth. (This should take several minutes of kneading to achieve.)   

Pour a bit of oil over the dough and form into a ball. There should be a film of oil over the entire surface. Cover with plastic wrap and let rise at room temperature until doubled in size (about 60-90 minutes).

When the dough has risen, punch it down. Shape each portion per instructions given below for either classic or batard shaped loaves.  

Classic Challah Shape: (this method makes 2 challah loaves)

Divide the dough into 6 equal portions. Shape each portion into a ball and allow to rest covered with plastic wrap for 5-10 minutes.

With clean, lightly floured hands, begin to shape and gently stretch three of the dough balls into log shapes. Place the dough logs on a very lightly floured work surface and use your hands to roll and pull them into long rope-like strands. Use even pressure as you roll the dough to maintain an even thickness along the length of each rope. Place the challah dough ropes on a baking sheet that has been lightly greased or lined with parchment paper. (The ropes should be lined up, side by side, but not touching. Leave at least an inch between each rope so that you have enough room to braid. If one of your dough ropes is thicker or smaller than the others, make that one the center strand.

Firmly pinch the ends of the dough ropes together at the top end. This will hold the top of the loaf together while you braid the dough. Tuck the braid ends under the loaf to help hold them together while you braid, and while the challah bakes.

Begin to braid the challah by lifting the dough rope on the right and passing it over the center rope (the rope to the immediate left). The rope that was originally on the far right now becomes the center rope. The original center rope is now on the right. The rope on the left has not moved. Take the dough rope on the left and pass it over the center strand (the rope to the immediate right). The rope that had been on the left is now in the center. Continue braiding the challah by alternately placing the right rope over the center rope, then the left rope over the center rope. Try to keep the braid fairly tight as you work your way down the loaf. When you’ve braided all the way to the bottom of the loaf, pinch the ends of the dough ropes together, and tuck them under the loaf. This will give your challah an attractive, tapered shape, and help hold the braid together while the loaf rises and bakes.

Repeat the process with the other 3 strands of dough.

Cover with plastic wrap and let rise in a draft free place for about 45 minutes to 1 hour.

When ready to bake, brush with egg wash. (Egg wash is made with the remaining egg and a few drops of water whisked together). Sprinkle with poppy or sesame seeds if desired.

Bake the challah in a pre-heated 350-degree oven for 35-40 minutes. The internal temperature should reach 190-degrees. (Check after 30-minutes. If the bread is getting too brown, cover with aluminum foil for the remaining time in the oven.)

Remove from oven and allow to cool completely before slicing. Store in an airtight container at room temperature.

Batard (Football) Shaped Loaves: (this method makes 2 large loaves) (I bake the bread this way when I am using the bread for bread pudding, stuffing/dressing, or any recipe that calls for an egg rich bread.)

After the dough has doubled, punch it down and divide into 2 pieces. Shape into 2 elongated loaves and place on a lightly greased or parchment paper lined baking sheet. Cover, and allow the loaves to rise for 45-60 minutes. Brush with egg wash. (Egg wash is made with the remaining egg and a few drops of water whisked together).

Bake in a pre-heated 350-degree oven for 35-40 minutes. The internal temperature should reach 190-degrees. (Check after 30-minutes. If the bread is getting too brown, cover with aluminum foil for the remaining time in the oven.)

Remove from oven and allow to cool completely. Store in an airtight container at room temperature.

   

SIMPLE ITALIAN VINAIGRETTE

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Made this dressing last evening. Simple to prepare, and because I was feeling lazy, the only thing I had to mess with was the fresh lemon juice. No chopping onion or fresh garlic, etc. etc. And while I was juicing the lemon, I remembered that I hadn’t shared my new “trick” with you. So, today before I started writing up this post, I took a few pictures.

Now you know I don’t usually take an abundance of pictures. Because to my thinking, there is nothing worse than going to a blog and seeing at a minimum, 9 pictures of the same thing. I don’t have that kind of time. I just want a few choice words, then give me the darn recipe thank you, and let me be on my way! (And yes, I’m getting cranky in my old age!)

So, if you aren’t interested in getting more juice from your lemons, then don’t go all the way to the bottom of this post. But if you are intrigued by the shear idea of more juice per lemon, I’ll forgive you if you stop reading at this point and jump right to the juicy part of this post.

I assume you’re back now, so I’ll tell you how much we enjoyed this dressing on a simple salad of romaine, arugula, baby spinach, grape tomatoes, and sunflower seeds. We were practically fighting over the last little bits. (OK, not really, but every little bit of the salad was enthusiastically eaten.)

So, even if you have been making your own salad dressing since God was child, I think you will find this delicious dressing (compliments of Christina at thewholecook.com website with a couple minor changes by me) to be a great addition to your salad dressing recipe collection.

As always, have fun in your kitchen. And eat salads like they are going out of style. Veggies are good for us. And although green salads will never be my favorite dish to prepare, salads are still one of my favorite dishes to eat. So, you do the math!

Peace and love to all.  

¾ c. extra virgin olive oil

¼ c. red wine vinegar

2 tsp. fresh lemon juice

1 tsp. granulated garlic  

1 tsp. dried oregano

1 tsp. dried basil

¾ tsp. kosher salt, or more to taste

½ tsp. granulated onion

freshly ground black pepper

pinch crushed red pepper flakes

Place all ingredients in a covered jar. Then shake like crazy. Store in fridge.

How to get more juice from a lemon. (At least this method works for me!)

Cut the nub end off half a lemon.
Then cut off the rind. Be careful to cut off only the yellow part.
Place the cut end down in your lemon squeezer gismo. (At least, I believe that’s the technical name for this helpful tool.)
What’s left after you extract the juice.

I don’t know if I actually get that much more juice cutting off the rind. But I sure know my arthritic hands appreciate not having to squeeze the juicer as hard.

ITALIAN SAUSAGE PASTA WITH ROASTED RED PEPPERS AND MOZZARELLA CHEESE

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Well, once again laziness and frugality paid off here at Chez Carr.

I had a couple of left-over Italian dinner sausages, half a jar of Cento brand roasted red and yellow peppers, and a couple of cups of shredded mozzarella cheese in the fridge that either needed to be used or added to the yard waste barrel. (And no, they were neither engulfed in blue fur or too far gone to use safely. Just great ingredients that really should be used before they went bad.) So, what immediately sprang to mind was a pasta dish. (Unfortunately, pasta is never far from what’s on my mind, but that’s a discussion for another day.)

So, I decided a quick and easy “lasagna like” casserole for a lazy Saturday evening meal would be perfect.

Starting with my old standby marinara recipe, I deleted a couple of ingredients, added a couple of others, and came up with what you see written below. And OMG, for the brief time I spent on this dish, it tasted like I had spent hours slaving over its preparation. Plus, I got to use part of a package of strozzapreti pasta in the process. Which BTW, we discovered we really liked. (I had been a bit reluctant to try it because A) it is hard to find in our part of the world, B) I thought it might be difficult to eat, and C) because I’d purchased it two or three years ago and it might no longer be good.) Well, not only was it still good; it was absolutely delicious. And my hesitation about the shape making it hard to eat; completely unfounded. Of course, I did break the roughly 3-inch pieces in thirds, which significantly reduced any chance of choking. (Read about the history of strozzapreti below.)

So, if you too love a pasta casserole, give this recipe a try. And don’t be afraid of using fennel seed. After all, it’s what makes Italian sausage so delightfully delicious. Stay safe everyone. And peace and love to all.

3 T. extra virgin olive oil, divided

½-1 lb. Italian dinner sausage, cut into thin slices (or bulk Italian sausage)

½ med. onion, chopped

4 garlic cloves, finely minced

1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)

1 c. chopped roasted red/yellow peppers (Cento brand is amazing)

1 bay leaf

pinch crushed red pepper flakes

1½ tsp. dried oregano (I use Mexican oregano)

1½ tsp. ground fennel seed

½ tsp. kosher salt

freshly ground black pepper

6 oz. strozzapreti*, gemelli, or fusilli pasta – cooked al dente

2 generous c. shredded mozzarella cheese, divided

In a large fry pan, heat 1 tablespoon of the olive oil. Add the sliced Italian sausage and cook until the sausage is nicely browned on both sides. Remove from heat and set aside.

In a medium sized heavy covered pan, heat the remaining 2 tablespoons of olive oil. Add the onion and cook just until softened. Add the garlic and cook for one minute.

Add the chopped or diced tomatoes, roasted red peppers, bay leaf, crushed red pepper flakes, oregano, ground fennel seed, salt, and black pepper. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.

Meanwhile lightly butter a 9×9-inch baking dish. Set aside.

After the sauce has burbled for 30 minutes, stir in the browned sausage and al dente pasta. Scoop half of the mixture into the prepared baking dish. Then sprinkle with half of the shredded mozzarella, them layer on the remaining sauce. Sprinkle on the remaining shredded mozzarella cheese.

Bake uncovered in a pre-heated 350-degree oven for 30 minutes. Remove from oven and let sit for 5-7 minutes before serving.

*To quote Chef Stef “Strozzapreti is the taller cousin of cavatelli and the gangsta of the pasta family. Strozzapreti‘s name literally means “Priest Stranglers”. Yes, in the Middle Ages this pasta was designed to choke priests to death right in front of you as you were having dinner. The Heimlich maneuver hadn’t been invented yet.  But a hatred of paying taxes to the church had been. Furthermore, medieval Italy had a love of curses. Apparently a sfoglina (female pasta maker) would mutter a curse damning the priest with each cut of pasta. Think of strozzapreti as the semolina version of John Wick**!”

**Apparently, John Wick is a fictional character and the titular protagonist of the neo-noir action thriller film series “John Wick,” portrayed by Keanu Reeves. John is a legendary hitman who had retired until a gang invades his house, steals his car, and kills the puppy that his late wife Helen had given him.

 

SPICY BROCCOLI BEEF

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I am always happy when I make any kind of Asian dish for dinner. And over the years, Mr. C. has learned to enjoy Asian dishes just about as much as I do. Of course, he will never truly appreciate a dish containing bok choy, but as far as I’m concerned, that’s his loss! More for me! And although broccoli is never going to make Mr. C. want to do cartwheels on our front lawn (we don’t even have a front lawn), he has learned to enjoy broccoli in its many culinary iterations. And to say that I love broccoli is an understatement. I could eat broccoli every day, in one form or another, and be perfectly content. So, when we sat down to this dish recently, we both loved every bite.

And for all of you out there who know how labor intensive many Asian dishes are to prepare; this easy recipe is going to please you no end. And as far as I’m concerned, this is a one dish meal when served over rice. You got your meat, veggie, and side all there on your dinner plate. What else would you need?

If you prefer ground beef to steak, you might like to check out my recipe for Ground Beef and Broccoli Stir-Fry.

Well, that’s it for today. I have some emails to answer, the protagonist in the book I’m reading to tag along with, my daily 20-minute workout to perform, and the recipe for tonight’s dinner still needs a bit of revising.

So, I wish you all a lovely weekend. And please be extra careful while you are away from the safety of your own home. We have several friends and relatives who have recently contracted covid. And even though they are fully vaccinated, and super careful when they are with others, they are never-the-less ill from this disease. No one needing hospital assistance (at least yet thank God), but still feeling poorly and confined to their homes. So, stay vigilant.

And as always, peace and love to all.

3 T. soy sauce or tamari

1 T. dark soy sauce (or another tablespoon of regular soy sauce)

2 tsp. sesame oil

2 tsp. finely grated ginger

3 garlic cloves, finely minced

crushed red pepper flakes, to taste

½ lb. sirloin steak, very thinly sliced

2 T. cornstarch

¼ c. beef broth  

1 T. brown sugar  

3 T. veggie oil, divided

3 c. broccoli florets and peeled stems  

4-6 sliced green onions, plus more for garnish

steamed brown or white rice

Whisk the regular soy sauce, dark soy sauce, sesame oil, ginger, garlic, and crushed red pepper flakes together in a bowl.  Add the sliced steak and let marinate for 1 to 4 hours.

Place the cornstarch in a bowl. Remove steak from marinade, letting the marinade drip off a little, and drop the meat in the cornstarch. Stir the meat around until it is totally coated with cornstarch. Reserve any liquid remaining after the steak has been removed from the bowl. Stir in the beef broth and brown sugar. Set aside.

Heat 2 tablespoons of the oil in a large wok or heavy frying pan over medium-high heat. Add the steak and cook until the first side is nicely browned. Flip and only cook the beef for a minute more. Remove to a bowl and set aside.

Add the remaining 1 tablespoon oil to the pan along with the broccoli. Stir fry, stirring occasionally, until the broccoli is crisp tender, about 2 minutes. Stir in the green onions and cook, stirring the whole time, until fragrant, about 30 seconds.

Add the marinade to the pan and bring to a boil. Let burble for a minute or so until the sauce thickens up a bit. Then taste and adjust seasoning.

Serve over rice. Garnish with additional green onions, if desired.

   

LAYERED MILK CHOCOLATE AND WHITE CHOCOLATE FUDGE (BLACK AND WHITE FUDGE)

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When I asked Mr. C. what kind of fudge to make for Christmas, he immediately remembered the layered fudge he had thoroughly enjoyed at our good friends Tim and Suzie’s home. We were having a bit of a social hour after the guys (TimE3 Jazz – Tim, Todd, and Andy) completed their Sunday afternoon rehearsal. And a variety of fudge was available for the starving musicians. (Food and adult-beverage rewards are always appreciated! By both the band members and their wives!)

So, I decided to come up with a recipe. And the recipe you find below worked out just fine. Not only is it decadently delicious; it looks delightful on a tray of assorted Christmas goodies. But this fudge is much more than just a Christmas confection. It would be perfect for Valentine’s Day or as a special gift for someone’s birthday or anniversary. This fudge is just that good!

I made the bottom layer with milk chocolate, but it could easily be prepared with semi-sweet or even dark chocolate if that would be your preference. Matters not.

I don’t know about you, but I am darned glad the holidays are over. Not that I don’t love seeing everyone and that all the festivities aren’t fun. But boy do I get pooped these days. But now that the tree is untrimmed and all the decorations are safely tucked away in our downstairs storage room, I can get back to doing what I like best. And that’s trying out new recipes and sending them on to you through the magic of the written word. And not only do I love writing out the recipes, I also very much enjoy writing up the introductions. That’s because I love to read. And have been an avid reader since I was a small child.

I know I miss valuable information by not watching TV. But I do read the paper every day, discuss significant issues with our highly educated and informed friends, and read Heather Cox Richardson’s daily report. But the places I get to visit and characters I get to meet through reading books has always been more satisfying than too closely following the shenanigans of the men and women who are currently trying to shift our country from a democracy to an oligarchy. So, my New Year’s resolution is to continue keeping semi-informed. While at the same time staying sane by reading as many books as possible. (And yes, I know, being an ostrich is not always the best choice. But I figure my sanity is worth a bit of sand in my beak!)    

As always, peace and love to all.

Milk Chocolate Fudge layer:

3 c. granulated sugar

¾ c. (1½ sticks) unsalted butter

1 small can (5-oz.) evaporated milk (2/3 cup)

2 c. milk chocolate chips (12-oz. pkg.)

1 7-oz. jar marshmallow crème

1 tsp. vanilla

Line a 10X16-inch pan with foil and coat lightly with nonstick spray.

Heat sugar, butter, and evaporated milk to a full rolling boil in a heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching; about 4 minutes. Remove from heat and stir in chocolate chips and marshmallow crème until melted. Stir in the vanilla.

Spread immediately and evenly into the prepared pan. Cool at room temperature while you prepare the white chocolate fudge.

White Chocolate Fudge layer:

1 (14 oz.) can sweetened condensed milk

20 oz. white chocolate, roughly chopped (And no, white baking chips are not a substitute. I use Callebaut White Chocolate Callets (chips).)  

3 T. unsalted butter, cut into small pieces

In a large, glass bowl, combine the sweetened condensed milk, white chocolate, and butter. Place the bowl in your microwave and heat the ingredients over medium heat until the white chocolate has melted, and the mixture is completely smooth, about 8 minutes. Stir often during the process.

The mixture will be quite thick. Carefully spread the fudge over the milk chocolate fudge layer and smooth the top. Refrigerate for at least 2 hours before cutting.

Remove from fridge, lift the fudge out of the pan, remove the foil, and cut into small squares. Store in an airtight container in the refrigerator. Serve either cold or at room temperature.

CREAMY BAKED CHEESY CAULIFLOWER

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So, OK, how do you get your family to eat veggies? I don’t know about you, but when I served “icky” veggies to my kids as they were growing up, I had to resort to tactical maneuvers even highly trained military experts would be proud of! Secret Sauce, for example. (See “recipe” below.) And the other secret ingredient was cheese sauce. And make that plenty of cheese sauce, thank you very much!

And now that my kids are all grown up, I still need to fuss with cruciferous veggies because Mr. C. will never fall into the category of cruciferous veggie lover. He loves other vegetables, like anything that goes into a green salad. But cruciferous veggies, at least the ones I can get him to eat at all, must be fussed with. Which I don’t mind doing for him, because I love “Secret Sauce” and cheese as much as the next gal.

So, the other evening when I served cauliflower per this recipe, all decked out with cheese and bacon, he ate it without wincing. (I actually think he liked it quite a bit, but he would never admit it!)

So, if you too have members of your family who wouldn’t mind if the only two veggies they were ever served were potatoes and corn, give this recipe a try. Most people, regardless of age, love bacon and cheese. And there really isn’t that much of either in this recipe. So, do yourself a favor. Feel good about serving yourself and your family a healthy vegetable. And as far as the rest of the ingredients are concerned, well, at least the cauliflower isn’t being deep fried, or breaded, then deep fried, or breaded, deep fried, and served with a buttery cheese sauce. It really could be prepared a lot more caloric and unhealthier. (My story and I’m sticking to it!)

As always, remember that variety is the spice of life. And that there are just so many wonderful veggies from which to choose. And I know, when you are a busy person just trying to get dinner on the table, the last thing you need is a fussy recipe for the vegetable. So, save your fussing for your days off. Just don’t forget to serve those veggies. Because everyone, regardless of age, needs the ruffage that veggies provide. And the vitamins, etc. etc. Plus, if you are like me, I often prefer the veggie portion of dinner, over the meat. (And no, I’m not contemplating vegetarianism.) We just eat a lot less meat than we used to. And even as a toddler, I preferred green onions over ice cream. (Or so I was told.) So, I have a long history, and I do mean a long, long history as a veggie loving critter. But I love ice cream now too. Mores the pity…….

And sorry there’s no picture. My brain was apparently on post-Christmas hiatus.

Peace and love to all.

½ lg. head cauliflower, cut into small chunks

2 oz. cream cheese, room temp.

¼ c. Greek yogurt

pinch kosher salt

freshly ground black pepper

2 T. minced green onions

2 T. freshly grated Parmesan cheese

3 slices diced bacon, cooked crisp (divided)

½ c. grated sharp cheddar cheese

paprika

Steam the cauliflower until crisp tender.

Meanwhile, stir the cream cheese, Greek yogurt, salt, pepper, green onions, Parmesan cheese, and ¾ of the crumbled bacon together in a large enough bowl to accommodate the sauce and the cooked cauliflower.

When the cauliflower is cooked to crisp tender, add it to the bowl and gently mix until all surfaces of the cauliflower are covered with the cream cheese mixture. Or a close proximaty.

Scoop into a lightly buttered 9-inch square or equivalent sized casserole or baking dish. Even out the surface, then top with the cheddar cheese and the reserved bacon.

Sprinkle on a bit of paprika and bake in a pre-heated 350-degree oven for 30 minutes, or until hot and bubbly. Serve hot.

Secret Sauce

1 part mayonnaise

1 part soy sauce

Stir the two ingredients together and serve with any of your favorite, or least favorite vegetables.

 

RUSTIC SOURDOUGH WHOLE WHEAT BOULE (added yeast)

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OK, Christmas is over, New Year’s Eve has come and gone, and all that’s left to do is undecorate the house, finish eating the Christmas goodies, and prepare for the long, cold, dreary days of winter. Sounds depressing, right? But it need not be. Because this is also the season of soup and bread. And of course, I mean homemade soup and homemade bread. And as much as I enjoy the lovely long and warm days of summer, I really think I prefer the stormy and rainy days of winter. It’s the coziness I love. Fireplace on go, no watering the yard responsibilities, and more of my favorite dishes, all in the “comfort food” category. So, for me, there is nothing like a hot bowl of soup and a slice of homemade bread to put me in my comfort zone. And I especially love a bread that is hearty and full of flavor. And this bread should be the poster child for the perfect bread to go with a big old steaming bowl of soup, or chowder, or chili.

And the best part, this is a very easy bread to prepare. In fact, most breads are easy to prepare if you get right down to it. They require time, but most of the time is taken up in allowing the little yeasty beasties to gobble up the sugars in the flour, which in turn releases the carbon dioxide that makes the dough rise. But the actual assembly time is only a matter of minutes.

And I know, you are probably tired of me expounding on the virtues of homemade bread. I do it only because I find homemade bread to be one of life’s simple pleasures. It’s not expensive to make, and if eaten in moderation, even someone with type 2 diabetes can enjoy the right kind of bread. The American Diabetes Association (ADA) puts it this way: “Starchy foods can be part of a healthy meal plan, but portion size is key. Breads, cereals, pasta, rice (whole-grain options are better), and starchy vegetables like potatoes, yams, peas, and corn can be included in your meals and snacks.”

And I know, for those of you who still work for a living, bread baking may only be accomplished on your days off. I get that. So, bake bread on your day off. Then work the rising and baking around the housework, laundry, grocery shopping, yard work, etc. etc. that also requires attention on your day(s) off. (Never forget, I’ve been there too.) But what a treat it will be for your family to sit down to dinner (oh yes, there’s dinner also to be made on your day(s) off) with homemade bread to fill all those hollow places in your kid’s legs.   

Anyway, I know I am obsessed with bread baking. But I’d rather have a mania for bread baking than, say, gambling or watching Fox News. So, if you too love a great slice of bread, give this recipe a try.

As always, have fun in your kitchen. Keep trying new recipes. And always endeavor to eat healthy and if possible, locally sourced ingredients. And use your herbs and spices with shear abandon. Spicing dishes up a bit is rarely a bad thing.

Peace and love to all.

1 c. room temperature sourdough starter discard 

1½ c. lukewarm water

1 pkg. or 1 scant T. active dry yeast   

1 T. granulated sugar

2½ tsp. kosher salt

2 c. bread flour

1¾ c. whole wheat flour, plus more as needed

olive oil

Combine the room temperature sourdough starter, water, yeast, and sugar; let sit for 5 minutes. Add the salt, bread flour, and about 1½ cups of the whole wheat flour in the bowl of your stand mixer fitted with the dough hook.

Knead on slow speed until a smooth dough forms, about 4-6 minutes. Add additional bread flour as required. (If you are used to bread dough that forms a nice clean ball around the dough hook, pull back a little on the amount of flour you usually use. This dough is a bit different. It is perfect when you touch it with your finger and it’s not sticky, while some of the dough is still clinging to the bottom of the mixing bowl.)

Pour a bit of olive oil over the dough and using your hands and a stiff spatula, form a ball completely coated in the oil. Cover the bowl loosely with plastic wrap, and allow to double in size, about 60 minutes. (Could need up to 30 minutes more.)

Punch down the dough. Form into a boule, then place the dough ball, smooth side up on a piece of parchment paper long enough to allow you to lower the dough into a Dutch oven or cloche (clay baker). Cover the dough with greased plastic wrap and let rest for 60 minutes. (It should just about double as it rises.) Near the end of the rising time, place your Dutch oven or clay baker (cloche), lid and all, in your oven and pre-heat to 425-degrees.

When the dough has risen sufficiently, carefully remove the Dutch oven or clay baker from the hot oven. Immediately use a sharp knife or lame blade to score an X about ¼-inch deep into the surface of the bread dough. This allows the bread to expand without tearing as it bakes. (Don’t press down too hard. You don’t want to deflate the dough ball.)

Carefully remove the lid of the Dutch oven or cloche and place the parchment paper and loaf in the bottom of your Dutch oven or on the bottom portion of your cloche. Then cover and place in the pre-heated 425-degree oven for 30 minutes. Remove the lid and continue baking for an additional 10-13 minutes or until the crust is nicely browned and the loaf sounds hollow when tapped. (Your instant read thermometer should read between 200 to 205-degrees.)

Remove from oven and carefully transfer to a cooling rack. Cool completely before slicing.

  

TUNA SALAD SALAD

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First an apology. I haven’t been posting as many new recipes these last few weeks because, well, I’ve been busy being Mrs. Santa. I’m sure most of you will fully understand. The rest of you, well, it’s easier to ask for forgiveness than it is to get permission. (Words to live by, BTW. Especially when it includes serving a cruciferous veggie at the Carr table!) But I digress….

The other evening both of us had just about eaten all the rich food we could stand. So, I suggested a simple salad. Mr. C. thought that was a good idea. And since Mr. C. is very fond of tuna, I thought a nice crunchy tuna salad would hit the spot. But Mr. C. is also enamored with a creamy salad dressing. So, I decided to mix up a ranch style dressing to slather on the greens. And boy was the salad good. Just what was needed.

So, if you too are a bit tired of rich food, give this salad a try. I promise it will be a nice change from leftover turkey or ham.

As always peace and love to all. And a special thank you to all of you who are fully vaccinated. Getting a covid shot is such an easy way to help stop the spread of this horrid disease. And for any of you who resent wearing a mask while grocery shopping or entering a restaurant, imagine that you were in the service industry and had to wear one every single moment you were at work.

It should be an honor to help stop the spread of this deadly pandemic. And a simple gesture like wearing a mask should not be construed as an attack on an individual’s freedom. But rather as a kindness shown to others to help keep everyone healthy.

HAPPY NEW YEAR

For the tuna salad:

⅓ c. light mayonnaise

1 tsp. Dijon mustard

2 tsp. fresh lemon juice

¼ tsp. seasoned salt

freshly ground black pepper

pinch granulated garlic

2 T. minced dill pickles or dill pickle relish

1 T. finely minced onion

½ c. finely chopped celery

1 can (5-oz.) water packed albacore tuna, drained

Mix all together.

For the dressing: (and yes, you need a bit of dressing for the greens, etc.)

½ c. sour cream (I use Mexican style)

⅓ c. buttermilk (I use Bulgarian style)

1 T. mayonnaise (I use Best Foods light)

1 garlic clove, finely minced

½ tsp. Worcestershire sauce

1 tsp. dried dill weed

1 tsp. dried parsley

¼ tsp. seasoned salt, or more to taste

freshly ground black pepper

Whisk all the ingredients together in a small bowl. Taste and adjust seasoning. Refrigerate until needed.

For the salad part:

romaine lettuce (or lettuce of choice)

any combination of the following: (or anything else that sound good)

cucumber slices, tomatoes, black olives, hard-boiled egg slices, grated carrot, pepperoncini slices, frozen peas (thawed and uncooked), sunflower seeds

To serve the salad, lay down a bed of greens and other assorted yummies on a dinner plate.  Dollop on a big old scoop of the tuna salad, then drizzle on as much or as little of the dressing as you like. That’s it! Tuna salad salad.

EGG DROP SOUP – 2

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Tis the season when the upper most thing on most of our minds when it comes time to cook dinner is, what in the heck can I fix for dinner that’s quick, easy, and delicious? Because if you are anything like me, you’ve been at it all day and by 4:00, your only concern is to get something, make that anything on the table so that you can finally put your feet up and take a well-deserved rest.

OK, many of you aren’t as old as I am, or go quite as crazy as I do at Christmas, but everyone needs a good basic recipe for those times when cooking is synonymous with an afternoon spent at your dentist’s office having a root canal! We all have those days, and for me Christmas time especially brings out the “I don’t want to cook, and I don’t want to go out to eat either” conundrum that’s inherent with being tired, over-extended, and just plain beat. In fact, there are days at this time of year when a root canal sounds almost OK because at least I’d be sitting down!

So, if any of you have similar thoughts about the joy of fixing dinner after a day of baking cookies, making fudge, wrapping presents, getting packages ready to mail, and for many of you, all of this after spending a full day at work, then this recipe should be perfect for you.

Now, we happen to love egg drop soup. So much so, that we often order it in restaurants. And usually, we are disappointed. There just doesn’t seem to be any flavor in the broth. And let’s face it, this simple soup is all about the broth. So, the broth in this soup has a lot of flavor.

And in case you were concerned, this soup is heartier than it appears in print. But if you would prefer a bit more protein in your soup, by-all-means add some diced chicken to the mix. Or add sliced mushrooms, cooked udon noodles, tofu, or baby spinach leaves. Any or all would be a lovely addition. So, give this soup a try. It really is delicious. (And yes, I know this recipe is very similar to my original recipe for Egg Drop Soup. I just like to change things up a bit just for the shear joy of doing so!)

And as for Christmas preparations, I still think I’m 33 when it comes to decorating for the holidays, or getting goodies sent to family and friends. But really, all of this is unnecessary to keeping Christmas in my heart. And that’s just where Christmas belongs. Remembering to be extra special kind, or extra special charitable or thinking of others instead of myself. I still have plenty of room for improvement in all these areas. So, my Christmas wish for myself is to keep working towards being a better person.

My Christmas wish for you is peace, love, and an abundance of hope.

4 c. chicken broth

3 fat or 4-5 skinny green onions, chopped (white and dark green parts separated)

½ tsp. grated fresh ginger

1 T. soy sauce

4 tsp. cornstarch

freshly ground black pepper (just a bit)

¼ tsp. fine sea salt (or more to taste)

¼ tsp. granulated garlic

2 T. water

3 lg. eggs   

2 tsp. toasted sesame oil 

Combine the chicken broth, the white part of the green onions, grated ginger, and soy sauce in a soup pot. Bring to a boil. Reduce heat. Bring broth to a low simmer and let burble for a good 10 minutes.

Whisk the cornstarch, pepper, sea salt, granulated garlic, and water together in a small bowl. (Make sure the cornstarch is completely dissolved.) Then pour into the soup and mix well.

Beat the eggs in a small bowl. To add eggs, hold a fork vertically across the rim of the bowl. Then slowly drizzle the beaten eggs through the tines of the fork into the soup. Move the bowl around as you pour the eggs, so that all the egg doesn’t land in one spot. Let the egg set for a few seconds, then stir gently to break up the egg into desired sized pieces.

Just before serving, drizzle the sesame oil into the soup. Then sprinkle with the remaining green onion. Taste and adjust seasoning. Serve immediately.

WHITE CHOCOLATE TOASTED COCONUT FUDGE

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And now for something completely different.

It’s Christmas time in case you hadn’t noticed. And around here and for the Christmas packages I put together for my kids, Christmas is not complete without fudge. So, every year I try to mix things up a bit in the fudge arena, so no one gets bored with my offerings. Now perhaps I’m getting selfish in my old age, but this year I decided to build a fudge for myself and if others enjoyed it too, all the better. (Even if they didn’t like it, there were 3 other types of candy from which to choose!)

Anyway, I envisioned a white chocolate fudge studded with toasted coconut. And yes, I know, real white chocolate is hard to come by, and not everyone likes coconut. But thanks to the miracle of Amazon Prime, in just two days I had a 5-pound package of white chocolate chips delivered to my front door. And coconut flakes always reside in my pantry. (I often use them in granola.)

So, to the kitchen I proceeded armed with this fabulous recipe from the annsentitledlife.com website.

Now, here’s the deal. If you don’t like really sweet fudge (and I usually don’t), this is not the fudge for you. But I must say, this fudge is amazingly delicious, and so very easy to prepare. And if taken in small doses, this could become your favorite fudge too.  

Enough blather. I have better things to do with my time right now, as I am well aware, you do too! It’s Christmas for God’s sake! (And I do mean for God’s sake!)

So, if there is a coconut lover on your Christmas gift list, I suggest you make that person a batch of this fantastic fudge. And if you too love white chocolate, I will soon be posting a recipe for Layered Milk Chocolate and White Chocolate Fudge. Also, quite delicious.

I know I just go nuts at Christmas. And I know I am not alone in changing from “panic mode” to “nap mode” often in the middle of a sentence. But don’t drive yourself crazy. This is the season of love, and forgiveness, and family. And if you burn yourself out, no one is going to profit, especially you. If everything doesn’t get done, so be it. If there is one less kind of cookie baked, who cares? Be kind to yourself and cut yourself some slack. Consider it a very well deserved present to yourself.

Peace and love to all.

1 c. unsweetened coconut flakes (I use Bob’s Red Mill Coconut Flakes, unsweetened)

2 c. granulated sugar 

1 c. evaporated milk

½ c. (1 stick) unsalted butter

12 oz. (2 cups) white chocolate chips (I use Callebaut White Chocolate Callets (chips)  

2 tsp. good coconut extract

7 oz. marshmallow fluff

Lightly grease an 8″ x 8″ square pan and line it with parchment paper (in the shape of a (+). Set the dish aside.

Place the coconut flakes into a shallow frying pan. Heat over medium heat while stirring continuously until the coconut is toasted to a nice golden brown.  

Combine the granulated sugar, evaporated milk, and butter in a heavy saucepan. Bring the ingredients to a rolling boil over medium heat, stirring constantly. Reduce heat a bit and cook for 4 to 5 minutes or until the mixture reaches a temperature between 234 to 240-degrees as measured by a candy thermometer.

Take the saucepan off the heat and immediately stir in the white chocolate chips, coconut extract, and the marshmallow fluff. Mix until the white chocolate chips are completely melted, and the marshmallow fluff is thoroughly incorporated.

Reserve two tablespoons of the toasted coconut and mix the rest into the fudge mixture.

Spread the toasted coconut fudge mixture into the prepared pan. Smooth the top with a spatula.

Sprinkle the reserved toasted coconut flakes evenly on the top of the fudge. Pat down gently to help keep the “toasted coconut garnish” in place.

Allow the coconut fudge to chill until firm.

Remove the fudge to a cutting board and cut into desired size pieces. (I suggest cutting the fudge into very small pieces. You can always have a second piece. Or third, etc. etc.) Store in an airtight container in the refrigerator.