Author Archives: Patti

PISTACHIO-ORANGE BISCOTTI

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I wish I could say I first tasted biscotti on one of my trips to Italy. But alas, that is not the case. In fact, I don’t believe I ever saw biscotti offered on a menu. Of course, it probably was available, and my eyes just skipped over it because there were so many other choices that I knew I wouldn’t find when I returned home. Like a licorice flavored gelato or bomboloni (a traditional Italian pastry similar to a doughnut and filled with a rich vanilla cream). All I know is that I never actually enjoyed a biscotto (the singular of biscotti) while traveling. But that’s OK, because I so love making these little darlings and filling our very own biscotti jar with one type or another of these beloved biscuits.

Our very own biscotti jar brought home from Italy in our luggage many years ago.

When and by whom I was first introduced to biscotti, I have absolutely no recollection. All I know is that I have been making biscotti for many years. Decades, actually!  

I think one of the main reasons I enjoy baking this very traditional Italian delight is because they are just so stinkin’ easy to build. Plus, this double baked cookie stays fresh much longer than most cookies. And biscotti is dunkable. (And who isn’t into dunking their food?!) In fact, biscotti is designed to be dunked in your favorite beverage. Absolutely perfect dunked in coffee or Vin Santo*, or as Mr. C. recently discovered, a wee dram of really great Scotch. (Our good friend Jim will back Mr. C. up on the joys of dunking biscotti in Scotch!) But if you are the one in a billion who doesn’t like to dunk your food, you can always just gnaw away on a biscotto until only tiny crumbs remain. Your cookie, your choice!

As always, take delight in the food you concoct for yourself and others. Be open to new ingredients and new dishes, but don’t forget about those foods that you and your family love. For most of us, we live to eat. We don’t just eat to live. So, continue to make healthy and nutritious food, but don’t forget about those special once in a while treats either. Now, if you will excuse me, I’m off to build a new comfort food from a recipe I threw together yesterday. Baked Egg Noodles in a Creamy Garlic, Spinach, and Cheese Sauce. Wish me luck!    

Peace and love to all.

2 c. all-purpose flour, fluffed

1½ tsp. baking powder

½ tsp. kosher salt

½ c. (1 stick) unsalted butter, room temperature

¾ c. granulated sugar

zest of 1 lg. orange

1 tsp. vanilla   

2 lg. eggs, room temperature

1 c. raw unsalted pistachios, lightly toasted and coarsely chopped

coarse decorating sugar, opt.

Whisk the flour, baking powder, and salt together in a small mixing bowl.  

Using an electric mixer, beat the butter, granulated sugar, orange zest, and vanilla until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture in 3 batches with the mixer on low speed. Beat just until blended. Stir in the pistachios. Cover the bowl and refrigerate for 60-90 minutes.

On a well-floured surface, using your hands (also well-floured if you know what’s good for you), divide the dough into 4 pieces. Roll each piece into a log 1-inch in diameter. Place at least 3-inches apart on a parchment paper lined baking sheet. Lightly sprinkle with coarse sugar.

Bake in a pre-heated 350-degree oven until light golden, about 20-25 minutes. Remove from oven and allow to cool for 20 minutes. (Keep the oven on go.)  

Place the logs on a cutting board. Using a sharp knife (I use my big old butcher knife, but a serrated knife works well too), cut the logs on a slight diagonal into ¾-inch thick slices. Arrange cut side down back on the baking sheet. Bake until a nice golden brown, about 20 minutes.

Remove from oven and allow to cool right on the baking sheet. Store in an airtight container at room temperature for up to 2 weeks.

*Vin Santo is a late-harvest Italian dessert wine generally produced in Tuscany from white grapes, namely Trebbiano or Malvasia. After picking, the grapes are semi-dried before being pressed and fermented. Then the wines are stored in small barrels for up to 10 years, usually in attics which turn hot and cold with the seasons. There is a wide diversity in Vin Santo styles, from sweet dessert to dry, Sherry-like versions.

      

CRUMBLE TOPPED RASPBERRY TART IN AN OATMEAL CRUST

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Now, a couple things you should know before I expand on the glories of this recipe. This is not a fancy-schmancy dessert. So, if you are entertaining the queen, your boss, or Helen Mirren, choose something else to serve. But if you are feeding your family and/or friends, this is a simple dessert that looks beautiful and tastes really, really good.

The second thing I should reveal, is that making the raspberry preserve for this tart is a real pain in the patootie. (And yes, patootie is a real word.) But the good news is – you can replace the raspberry preserve with any kind of jam, jelly, preserve, compote, fruit butter, or curd that suits your fancy. Cool, huh?!

So, now that I have been perfectly frank with you about this dessert’s limitations, let’s get on to why you should make one of these tarts at your earliest convenience.

As I stated above, this tart is mighty tasty. And if you use an already prepared filling, like most rational and intelligent people would choose to do, this dessert comes together with very little effort.

But if you are as passionate as I am about preparing most of the food you eat, and truly believe that everything homemade is intrinsically of higher quality, then I hope you will make the raspberry preserve too. Because with the tartness and intense flavor the preserve brings to the mix, it provides a perfect counterbalance to the sweetness of the crust and crumble. But regardless of my pleading and high handed rhetoric regarding preparing the raspberry preserve filling from scratch, just make the damn tart. And make it any old way you want.

So, as always, have a blast in your kitchen. Keep trying new dishes. Keep striving for excellence. And above all, keep enjoying your life.

I know we all get hung up on the bad that is happening around the world. But please don’t forget to embrace the good that is happening too. Look around you. Most people are decent human beings. They care and they make sacrifices, just like you do. So, do what’s right. Lift them up in any way you can. Even if its’ just by offering up one of your beautiful smiles. You never know how much just that simple gesture can mean to someone in need.

Peace and love to all.  

Raspberry Preserve Filling:

4 c. fresh or frozen raspberries  

¾ c. granulated sugar  

2 tsp. lemon zest  

1 T. fresh lemon juice  

½ c. water, divided    

¼ c. cornstarch  

Place the raspberries, granulated sugar, lemon zest, lemon juice, and ¼ cup of the water in a heavy saucepan. Heat over medium high heat. Stir the mixture until it begins to boil. Lower the heat to medium-low and allow the filling to simmer for 10-15 minutes.

Remove from heat and pour the filling into a metal strainer suspended over a medium sized bowl. Using a spatula and a decent amount of pressure, push the liquid through the sieve. You should be left with a little over ½ cup of seedy pulp. Discard the pulp. Pour the strained liquid back into the pan.

In a separate small bowl, whisk the remaining ¼ cup of water with the cornstarch together until the cornstarch has fully dissolved in the water. Add to the strained raspberry filling; stir until well combined. 

Over medium heat, stir the filling constantly to prevent burning. Cook until the mixture begins to boil, then reduce the heat to low. Continue cooking for about 1 minute. Remove from heat and set aside while you prepare the other parts of this recipe.

Please Note: If you want to make the preserve ahead of time, remove from heat and pour into a bowl to cool. Cover with plastic wrap and place in the fridge.   

Oatmeal Crust (and ingredients for crumble) 

1 c. rolled oats, divided

1¾ c. unbleached all-purpose flour, divided

1/8 tsp. kosher salt

½ c. brown sugar, packed, divided

¾ c. (1½ sticks) unsalted butter, divided

1 T. water

1 tsp. vanilla

Mix ¾ cup of the oats, 1¼ cups of the flour, salt, and ¼ cup of the brown sugar together. Melt ½ cup (1 stick) of the unsalted butter, then stir in the water and vanilla. Add to the oat mixture until well combined.

Press the mixture into a 9-inch tart pan with a removable bottom. Make sure there is about a ¼-inch rim around the edge.   

Bake in a pre-heated 375-degree oven for 12 minutes or until a light golden brown. Remove from oven and allow to cool for about 15 minutes.

Spread the raspberry preserve over the bottom crust making sure there’s complete coverage. The filling should be about ¼-inch thick. Bake at 375-degrees for about 30-35 minutes. The outside crust should be a nice golden brown when the tart is ready to come out of the oven.

Remove from oven and sprinkle with the baked oatmeal crumble. (See recipe below.) Press the baked crumble gently into the hot filling so it will have a better chance of actually sticking to the surface of the tart.

Allow tart to cool before serving with Chambord Whipped Cream (see recipe below) or vanilla ice cream and fresh raspberries for decoration.   

Oatmeal Crumble

While the tart is baking, mix the remaining ¼ cup rolled oats, remaining ½ cup flour, remaining ¼ cup brown sugar together. Using your fingers, cut the remaining ¼ cup (½ stick) butter into the oat mixture until the mixture resembles coarse crumbs. Squeeze the crumbs together to form larger clumps before placing on a small, ungreased baking sheet.

Bake at 375-degrees for 12 minutes. Then using a spatula, beak up the crumble and allow to bake for 3 more minutes. Remove from oven and allow to cool. Use as directed above.  

Chambord Whipped Cream

1 c. heavy whipping cream

2 T. powdered sugar

2 tsp. Chambord (black raspberry liqueur), opt.

Whip the cream to stiff peaks. Add the powdered sugar and Chambord and whip until well combined. Refrigerate until ready to serve the tart.

Additional Note: If you should choose to use a different filling (jam, jelly, curd, etc.), you will need between 1½ and 2 cups.

CORN AND BLACK BEAN SALAD WITH FETA CHEESE

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And yes, I have two other corn salad recipes on this site. And yes, one of the recipes is very similar to this one. And that’s not a coincidence. Because I started with my recipe for Black Bean and Grilled Corn Salad, then adjusted it a bit and added a few ingredients I thought would make for tasty additions.  And frankly, I love corn salads. So, for me having choices is a lovely thing. And since it’s summer and we are once again free to entertain, I figured you too might enjoy having another healthy and mayonnaise free salad recipe at your disposal. And I might add, very easy to prepare. And the prep instructions state those six little words I so love to read, and I imagine some of you might also appreciate – refrigerate for several hours or overnight! I tell you, as I continue into my golden years, but still loving to entertain, I must start preparations at least a day ahead if I want to adhere to my own self-imposed standards of what constitutes a meal for company.  

When I was younger, even with 4 kidlets under foot, I thought nothing of calling up good friends at 11:30 a.m. on a Saturday, for example, and having a whole spread ready for guests at 6:00 p.m. Including homemade bread and dessert. Not anymore. No way, no how! Now I need to plan ahead, shop ahead, bake ahead, chop ahead, and then take a nap ahead! Even though in my head I am still super woman, the reality is that I am no longer able to leap tall buildings with a single bound. Heck, I can’t even climb our stairs without stopping at the top to wonder how much longer before our elevator is my main means of travel between our basement and the main floor. But, at least for me, the solution is to just keep going and keep cooking. But spread the tasks into reasonable segments. In between which, force myself to sit down, read a chapter in my book, or check my email. Even though the break may only be 10 minutes, it is now a mandatory requirement for me to get almost any chore completed. But the good news is – I can still do most things. It just takes me a bit longer.

But to offset the physical limitations imposed by advancing age, there are the things that don’t change at all. I’m still very capable of laughing, loving my life, looking forward to new adventures, and spending time with Mr. C., our wonderful family, and our fabulous friends. And really, is there anything better or more important than that?!    

As always, live your life to the fullest. Don’t let anyone or anything hold you back from enjoying every minute of your day. And don’t stop making memories. They are truly our life blood.

Peace and love to all.

2-3 ears of corn

¼ c. extra virgin olive oil

1 tsp. lime zest

3 T. fresh lime juice

2 garlic cloves, finely minced

1 T. pickled jalapeño juice

½ tsp. kosher salt, or more to taste

freshly ground black pepper

1 c. diced celery, including celery leaves

1 c. halved black olives

1 orange bell pepper, diced

¼ c. finely chopped red onion

2 T. chopped pickled jalapeño slices, or more to taste

1 (15 oz.) can black beans, rinsed and drained

2 c. cherry or grape tomatoes, halved or cut in thirds

1 c. crumbled feta cheese

Bring a large pan of water to a boil. Add the ears of corn, bring water back to a boil, and cook corn for 3 minutes. Remove from water and let sit about 15 minutes before cutting the corn kernels off the cob. Set kernels aside.

Whisk the olive oil, lime juice, garlic, jalapeño juice, salt, and pepper together in a large mixing bowl.

Mix the corn, celery, olives, orange bell pepper, red onion, chopped jalapeño, and black beans in with the dressing. Gently fold in the halved cherry tomatoes and crumbled feta cheese. Cover the bowl and refrigerate for several hours or overnight.

When ready to serve, stir gently and scoop into a pretty salad bowl. No decoration required.  

  

RASPBERRY (OR STRAWBERRY) DREAM CUPCAKES (or 8-inch layer cake)

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First of all, you should know that this recipe produces the best yellow cake I have ever tasted. EVER! And through the years, I have baked a lot of cakes. But until my dear friend Vicki made her amazing Southern Caramel Cake for one of our JazzVox concerts, I had no idea a yellow cake could taste so good. And be so tender. And I should know, because I have tried many recipes for yellow cake that have left me wanting. Wanting everything this recipe delivers – in spades. So, the really good news is that now you too have a recipe for the perfect yellow cake. Because really and truly, where other cake recipes might be considered mandatory only as the excuse for eating frosting, this yellow cake can hold its own with pride.

And just because I chose to frost the cupcakes in this post with raspberry cream cheese frosting, doesn’t mean that other frostings wouldn’t be equally delicious. I just wanted a raspberry frosting this time.   

And luckily, both the cake part and the raspberry frosting are very easy to prepare. No fancy ingredients in the cake, but you need to plan-ahead and purchase some freeze-dried raspberry or strawberry powder for the frosting. (Trader Joe’s carries the powder at a reasonable price.)

So, as always, keep playing in your kitchen. And even if you think you don’t like yellow cake because you often find it dry and tasteless, you need to build these cupcakes or cake to realize how delightful a truly great piece of yellow cake can be!

Peace and love to all.  

Cake Batter:

½ c. (1 stick) unsalted butter, room temperature  

3 T. vegetable oil

1¼ c. granulated sugar

3 lg. eggs, room temperature

1 lg. egg yolk, room temperature

1 T. pure vanilla extract

1½ c. fluffed up or sifted cake flour

½ tsp. baking powder

¼ tsp. salt

½ c. sour cream

In the bowl of your stand mixer, cream the butter, oil, and granulated sugar on high until light and fluffy, about 5-6 minutes. (Do not skimp on the time for this step. Very important.)

Add eggs and egg yolk one at a time until well incorporated. Scrape the bowl as needed. Add in the vanilla extract and mix until well combined.

In a medium sized bowl whisk the cake flour, baking powder, and salt together.   

With mixer on low speed, alternate adding in flour mixture and sour cream. Do not over mix.

Cupcakes:

Using a #16 (¼ cup, 2-oz.) ice cream scoop, drop batter into cupcake lined muffin tins 7/8 full. (Makes about 16 cupcakes.)

Bake in a pre-heated 350-degree oven for about 18 minutes, or until a toothpick inserted in the center comes out clean and the internal temperature reaches 210-degrees. Don’t over-bake.

Remove from oven and let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting each cupcake. Store in the refrigerator. Decorate with fresh berries just before serving. 

Layer Cake:

Grease and flour two 8-inch round cake pans. Pour the batter evenly into the pans. Shake to help even off the batter.

Bake in a pre-heated 350-degree oven for 18-20 minutes or until a toothpick stuck into the middle of the pan comes out clean and the internal temperature reaches 210-degrees. Do not overbake. Check after 17 minutes to be sure.   

Remove pans from oven and place on cooling racks for 10 minutes. Then gently remove cakes from pans and allow to cool completely before icing.

To frost the cake, place one of the cakes upside down on your cake plate.   Spread icing over layer. (Not too much.) Add the top layer and frost just the top. Store in refrigerator. When ready to serve, decorate with fresh berries.  

RASPBERRY (OR STRAWBERRY) CREAM CHEESE FROSTING

 ¼ c. (½ stick) unsalted butter, room temperature

4 oz. cream cheese, room temperature

3 T. freeze-dried raspberry or strawberry powder

pinch salt

1 tsp. Chambord (black raspberry liqueur), opt.

1¾ c. powdered sugar, plus more if required

fresh raspberries or strawberries, for decoration

Cream butter, powdered sugar, and freeze-dried raspberry powder together until light and fluffy. Add the salt, Chambord, and enough powdered sugar to make a firm but not stiff consistency. Beat until smooth and easy to spread. Spread as described above.   

   

EGGPLANT PARMESAN LIGHT

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I absolutely love Eggplant Parmesan. But I don’t like all the calories and mess associated with most homemade versions. Even my favorite recipe from Marcella Hazan, my favorite Italian chef BTW, requires frying the eggplant. And there was a time when the mess was just part of the deal and I accepted that the top of our range would be spattered with grease. But those days are over. I no longer have the strength to clean up that much mess, nor do I need the associated calories. So, when I decided to make Eggplant Parmesan for brother-in-law Rick and sister-in-law Katie last evening, I went looking for a new and improved method of pre-cooking the eggplant.

I found several recipes that baked the eggplant before layering it together with sauce and various cheeses. So, I took inspiration from others and glommed this recipe together, including the use of my old reliable and simple to prepare Marinara Sauce.  

So, if you too love Eggplant Parmesan, I hope you give this recipe a try. It is absolutely delicious without being in the least bit greasy tasting. In fact, the end product fulfilled all my requirements and then some. (In other words, it turned out even better than I expected.)

But in all fairness, Eggplant Parmesan is never going to be a quick and easy fix. It takes a certain amount of time to do all the hacking, slashing, and grating. But I can promise you that all the work involved is worth the effort. And of course, you can use a jar of marinara sauce in place of homemade. But if you have the time, I truly feel that you can’t beat the recipe below for ease of preparation or flavor.

As always, have fun preparing good food. The food you yourself consume and provide for your family and friends should never be just a means of survival. It should always be a pleasure to consume, a treat to smell, and attractive to the eye. And as good cooks, we can make that happen.  

Peace and love to all.

3 lbs. eggplant (about 3 medium sized), ends removed, partially peeled, and sliced into between ¼ and ½-inch thick rounds

kosher salt

extra virgin olive oil

12-16 oz. low fat cottage cheese, whirled in a food processor or blender until smooth

about 3 c. Marinara Sauce (see recipe below)

2/3 c. grated Parmigiano-Reggiano, divided

2 lg. eggs

½ c. loosely packed chopped fresh basil 

2½ c. grated low-fat mozzarella (8-oz.), divided 

Sprinkle kosher salt over the slices of eggplant, being sure to salt both sides. Set the salted eggplant in a colander and let it rest for about 30 minutes. By then the eggplant should begin to sweat. Rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible.    

Lightly grease 2 low-sided sheet pans (or one large sheet pan) with olive oil. Lay the first layer of eggplant on the greased pan. Then lightly brush the eggplant slices with olive oil. Lay the next layer down, and lightly brush the top of this layer too. Bake for about 20 minutes in a pre-heated 450-degree oven or until the top layer of eggplant is a light golden brown.

Meanwhile, combine the cottage cheese, ⅓ cup of the grated Parmesan, eggs, basil, and ½ cup of the grated mozzarella cheese.

Butter the bottom and sides of a 10×16-inch baking or casserole dish. Spread ½ cup of the marinara sauce on the bottom of the pan. Add ⅓ of the eggplant to cover the bottom of the dish. Top with ⅓ of the cottage cheese mixture, ⅓ of the mozzarella cheese, and ⅓ of the marinara sauce. Add another layer of eggplant and repeat with the cottage cheese mixture, mozzarella cheese, and sauce two more times, reserving the third layer of mozzarella for topping. Sprinkle with the remaining ⅓ cup of grated Parmesan cheese.

Cover with aluminum foil and bake in a pre-heated 400-degree oven until the cheese is melted and bubbling, about 40 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let sit about 10 minutes before serving.

Marinara Sauce

2 T. extra-virgin olive oil

½ c. chopped onion

2 cloves garlic, chopped

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

1 bay leaf

pinch crushed red pepper flakes

1 tsp. dried oregano (I use Mexican oregano)

½ tsp. kosher salt

freshly ground black pepper

3 T. chopped fresh basil leaves

1-2 T. unsalted butter, opt.

In a large, covered saucepan, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.

Remove from heat, discard bay leaf, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.

            

STRAWBERRY SHORTCAKE

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OK, I know most of you already know how to make strawberry shortcake. But for those of you who have yet to master this classic American dessert, have I got a simple yet exceedingly delicious recipe for you. The biscuits themselves are yummy without being too sweet. And the bit of turbinado sugar baked on top of each biscuit gives them just a lovely little crunch that is super appealing. And the orange liqueur is just heavenly combined with the strawberries and as an additive in the whipped cream. Transforms the whole dessert from ordinary to amazing. And the best part – this entire dessert is totally easy to prepare. Even for a complete novice. And each part (the biscuits, berries, and topping) can be prepared ahead. So, when it comes time to serve the dessert, all you have to do is split the biscuits, heap on lots of berries and juice, and dollop the whole mess with the flavored whipped cream. Nothing could be easier or produce yummier results. And since strawberries are at their finest right now, I say – go for it.  

As always, have fun preparing food. And don’t ever be intimidated by any culinary skills you feel you lack. None of us was born knowing how to do anything in the kitchen, even a supposedly simple task like frying an egg. But please consider, we all had to break that first egg and plop it in a pan. And then get it back out of the pan without breaking the yolk. If you figured out how to do something as skillful as frying a perfect over easy egg, you are going to have no trouble developing other culinary skills. Because most recipes, even though they may contain a lot of ingredients and at first glance appear to be difficult, take much less finesse than getting that egg you fry every morning on a plate intact.

Peace and love to all.

Shortcake Biscuits:  

2 c. unbleached all-purpose flour, fluffed

1 T.  baking powder

¼ tsp. baking soda

1 T. granulated sugar

½ tsp. kosher salt

6 T. cold unsalted butter, cut into small pieces

1 c. buttermilk (I use full fat Bulgarian style buttermilk)   

turbinado sugar (or any coarse finishing sugar)

In a large bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt.

Add the pieces of cold butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a regular table knife until the dough comes together into a sticky, shaggy mess. Do not overmix.

Using a #24 (1.75 oz.) ice cream scoop, form the dough into balls (really shaggy blobs) and place on a parchment paper lined baking sheet. (If you don’t have an ice cream scoop, use a large serving spoon. The blobs should be bigger than golf balls but smaller than tennis balls.) Don’t worry about making them perfect. It’s best if they are a little rough around the edges. (That gives the baked shortcakes more nice crispy bits.) (And do not be tempted to pat the blobs down. They will flatten nicely as they bake.) Sprinkle the tops liberally with turbinado sugar.

On the middle rack of your oven, bake the biscuits for 16 to 18 minutes in a pre-heated 425-degree oven. The biscuits will be a nice golden brown when they are done, and the internal temperature should register between 205-210 degrees.

Remove from oven and place the biscuits on a rack to cool completely. Store in an airtight container until ready to use.  

Strawberry Mixture:

2 T. granulated sugar

2 T. Cointreau or other orange-flavored liqueur, or more to taste

6 c. sliced fresh strawberries

Combine the sugar and Cointreau in a covered bowl. Add the strawberries, cover the bowl, and place in your refrigerator for a couple of hours.

Whipped Cream:

1-pint heavy whipping cream

3 T. powdered sugar

1-2 tsp. vanilla bean paste or vanilla extract

1 T. Cointreau, or more to taste

Whip the cream to stiff peaks. Whip in the powdered sugar, vanilla bean paste, and Cointreau. Cover the mixing bowl and place in refrigerator until needed.

Put it all together:

Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to rounded dessert plates or bowls. Spoon the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate or bowl. Top with a generous dollop of whipped cream and cover with the biscuit tops. Spoon more berries and whipped cream over the tops and serve immediately.

BUTTERMILK SALAD DRESSING OR DIP

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OK, this has to be the easiest salad dressing/dip I have ever made. Absolutely no chopping of anything involved. But after working up this recipe for the other evening’s salad, I must admit I was a bit disappointed. It tasted OK, but it had that kind of raw taste. I wasn’t too surprised because of all the dried veggie action. And having a bit of experience in the kitchen, I should have remembered that it might take a day or two for the dried veggies to re-hydrate and mellow. But I was in a hurry and wanted to get dinner on the table. (You know how that goes.) So, we ate our salad, and I put the rest in the fridge. Jump forward 3 days.

While grating and chopping veggies for coleslaw, I remembered that I had envisioned this dressing as also a dip for crudité. And really, sacrificing my fingertips just to not waste the nub ends of celery stalks and carrots just didn’t seem like the reasonable thing to do. So, both the practical and smart answer was to nibble on whatever part of the veggie that I deemed prudent not to grate. So, I retrieved the dressing/dip from the fridge and took my first bite. OMG – all this wonderful blend of ingredients needed was just a bit of time together. And I tell you true, this is the best buttermilk dressing/dip I have ever tasted. But I can’t state this too fervently – THIS DRESSING MUST BE MADE AHEAD OF TIME. TWO DAYS AHEAD OF TIME, AT LEAST! (And no cheating.)

But it is so worth the wait. Perfect on salads. Perfect as a dip. PERFECT period! And just so darn easy to prepare, that I’m almost embarrassed to post it for all to see. But I must. Because it is just that darn good. And I like to share.

As always, have fun making food. And Happy 4th of July. And while we are celebrating with family and friends, let’s all remember why we still celebrate this day in history. Because on July 4, 1776, the Second Continental Congress adopted the Declaration of Independence, declaring at the beginning of the second paragraph: “We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable rights, that among these are Life, Liberty and the Pursuit of Happiness.”  

Peace and love to all.

¾ c. buttermilk (full-fat Bulgarian buttermilk is best)

½ c. mayonnaise

1 tsp. dried parsley

½ tsp. granulated onion*

½ tsp. granulated garlic*

½ tsp. celery salt

scant ¼ tsp. seasoned salt

pinch dried dill weed

freshly ground black pepper

Whisk or shake together in a lidded container. Use as a salad dressing or dip for crudité.

*You will notice that I almost always use granulated onion and garlic rather than onion and garlic powder. It’s just a preference because the difference in these forms is merely texture, powder having a flour-like consistency and granulated being coarser, like fine cornmeal. Most reputable manufacturers sell 100% pure versions of both, but occasionally you will find additives to improve flow or prevent caking, especially in the powdered variety.

But the main thing to know is that anyone who uses granulated or powdered onion or garlic is not less of a cook than those who always use the fresh variety. To my way of thinking, there is certainly a place for the fresh variety, and I use fresh garlic and onion a great deal in my cooking. But there are also times when a more delicate flavor is preferable. And I get to make that judgement. Not because I’m lazy (well sometimes because I’m lazy), but mainly because it’s my kitchen and my choice! And I always love having a choice.      

GROUND LAMB MEATBALLS IN A GARAM MASALA SAUCE

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We love East Indian food. But until recently there hasn’t been a decent Indian restaurant anywhere near our home. And even though we now have an option, I don’t always like to go out to eat. Most of the time, I just like to fix what I’m hungry for in the privacy of my own kitchen. And of course, sometimes the dishes I prepare turn out pretty good and I share the recipes with you. Sometimes, well let’s just refer to them as colossal failures. Great idea, but not the results I expected and therefore quickly relegated to the never to be seen or heard of again. Or if I think the recipe might be redeemable, I’ll put the recipe in my “try again with changes” folder.

But luckily, this was not one of those recipes. Thank goodness. Because this dish was very easy to prepare. (I really like that!) And very tasty. And the whole house smelled like an Indian restaurant. (Who could ask for anything better than that?)

So, if you too love Indian food, give this simple recipe a try. Add a green veggie and dinner is on the table in no time.

As always, stay cool (both literally and figuratively), honor your kitchen by visiting it frequently, and never be discouraged if a recipe you try isn’t as amazing as you expected. Everyone’s tastes are different. So, if you try a dish and it isn’t completely to your liking, don’t make it again. Or try it again with modifications that you feel would improve the final result. Believe me, rarely does the printed recipe I start out with end up pristine. Especially if it’s a recipe I developed myself. Like this one. All the time I was preparing this dish last evening, I was making changes. Might be too much salt, so cut in half. Add chicken stock because the sauce is too thick. Add 2 teaspoons regular curry powder to increase the depth of flavor.

So, please do the same with any of my recipes. Don’t ever hesitate to make a recipe your own. You know what you like, so embrace “modify” as your official culinary mantra. It’s been mine for decades, and it has never steered me wrong.

Peace and love to all. 

4 garlic cloves, finely minced, divided

½ c. + 1 c. chopped onion, divided

kosher salt

freshly ground black pepper

3 tsp. garam masala, divided (see recipe below)

1 lb. ground lamb

1 T. extra-virgin olive oil

2 tsp. minced fresh ginger

2 tsp. curry powder

1 (14.5 oz.) can diced tomatoes

⅓ c. water, or more if sauce is too thick

1 tsp. chicken base (like Better Than Bouillon chicken)

pinch cayenne pepper

½ c. plain Greek yogurt or sour cream

2 T. freshly chopped parsley, opt.

chopped peanuts, opt.

steamed basmati rice (see recipe below)

Combine half of the minced garlic, the ½ cup chopped onion, ¾ teaspoon kosher salt, a few grinds of black pepper, and 1 teaspoon of garam masala in a mixing bowl. Stir in the ground lamb. Form into balls whatever size you prefer. (I use an ice cream scoop to form the balls.)

Heat the olive oil in a large fry pan. Fry the meat balls until they are nicely browned. (They will finish cooking as they briefly simmer in the sauce.) But for now, remove from pan and set aside.

Add the remaining 1 cup chopped onion to the pan and sauté for 4-5 minutes, until softened. Add the other half of the minced garlic and the minced fresh ginger; sauté another 30 seconds.

Stir in the remaining 2 teaspoons garam masala, curry powder, diced tomatoes, and chicken broth. Season with salt, black pepper, and cayenne. Bring to a low simmer and cook for about 10 minutes, or until slightly thickened. Stir in the meatballs until warmed through, 1-2 more minutes. Adjust seasoning. Turn off the heat and stir in the Greek yogurt until just combined.

Serve hot over basmati rice (see recipe for perfect basmati rice below) garnished with parsley and chopped peanuts.

STEAMED BASMATI RICE

1 c. basmati rice

1½ c. water

Place rice and water in a medium size saucepan over medium high heat, no lid. Bring to a simmer, then cover, reduce heat to low, and cook for 12 minutes.  DO NOT LIFT THE LID.

After 12 minutes, remove from heat, leave for 10 minutes with the lid on, then uncover, fluff with a fork, and serve immediately.

GARAM MASALA SPICE BLEND

1 T. ground cumin

1½ tsp. ground coriander

1½ tsp. ground cardamom

1½ tsp. ground black pepper

1 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground nutmeg

Combine all the ingredients and store in an airtight container in a cool, dry place.

     

CREAMY GARLIC SHRIMP

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Invariably when I get a craving for rich and decadent comfort food, it coincides with my lack of desire to spend a lot of prep time over said dish. I don’t understand why there is such a strong correlation, but never-the-less, it happens to be the reality of the situation. Perhaps my desire for rich food comes from my subconscious reminding me that I should be feeling stressed or a bit anxious over something. And because we have such a long experience of each other, my subconscious is quite aware that a creamy and luscious culinary concoction always gives me a feeling of wellbeing. Whatever the excuse, I can always find an adequate justification for treating myself to a delicious indulgence.

But then, along with the desire for said indulgence, comes the reality that I don’t always feel like spending a lot of time in the production. So, what is a 77-year-old foodie to do? Well, I will tell you. It’s just this kind of recipe which is quick and easy to prepare but decadent enough for the most sophisticated gastronome, that saves my bacon. (So, to speak.) And thank heaven, after cobbling several recipes from my internet search together, I had my desired comfort food on the table in short order. And there was much rejoicing at Chez Carr.

This delightful creamy shrimp dish, served over Parmesan Polenta, along with a simple green salad, made for a mighty fine dinner the other evening. And this old gal was still able to walk and talk (almost coherently) after all the preparation had been completed.

So, if you too would appreciate a delightful new way to cook shrimp that tastes like it came out of a 5-star restaurant, I recommend you give this recipe a try. The dish could not be easier to prepare, doesn’t require any fancy ingredients, and packaged frozen shrimp is perfect in this dish.

As always, keep smiling, keep looking on the bright side, and keep going. As I get older, my reading chair keeps looking more and more comfy. But if I want to stay able to do things, I must continue to stand my butt up, and force myself into action. And truthfully, I always feel better and stronger for the effort.

Peace and love to all.        

2 T. unsalted butter

1 lb. lg. shrimp, peeled, de-veined, and tails removed, then cut in thirds

kosher salt

freshly ground black pepper

4 garlic cloves, finely minced

pinch crushed red pepper flakes

½ c. dry white wine

½ c. chicken broth

½ c. half & half

⅓ c. grated Parmigiano-Reggiano cheese

2 T. chopped fresh parsley

Heat the butter in a large skillet over medium-high heat. Season the shrimp very lightly with kosher salt and plenty of black pepper. Add to the skillet and cook until the shrimp is just cooked through and no longer translucent, about 4 minutes. Transfer to a plate and set aside.

Add the garlic to the skillet. Sauté until fragrant, about 30 seconds.

Reduce the heat to medium-low. Add the crushed red pepper flakes, wine, and chicken broth; reduce by half. Add the half & half. Bring to a gentle simmer and cook until the sauce is a bit thickened. (This should take about 2 minutes.) Add the Parmesan cheese and gently stir until melted, about 30 seconds. Taste and adjust seasoning.

Add the shrimp back to the skillet. Gently stir to combine and cook for about a minute. Sprinkle with parsley and serve.

Great served over Parmesan Polenta. (See recipe below.)

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the grains are stirred in and no lumps remain.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy and the individual grains are tender.

Remove from heat and stir in the butter until partially melted. Then add in the Parmigiano-Reggiano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required.

BOURBON MARINATED GRILLED PORK TENDERLOIN

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Whenever I want a simple main dish that requires a minimum of effort and a maximum of flavor, I think of pork tenderloin. I know I’ve said it before, but pork tenderloin is just about the perfect meat. It is tender and juicy, when treated with respect, easy on the budget, and tastes amazing when given the opportunity. And it does taste marvelous when marinated, baked, or sauced with other yummy ingredients. Because let’s be honest here. Left unadorned, pork tenderloin (or pork roast or chops) can be a bit boring. But quite often, I don’t want a heavy sauce with all the extra calories. I just want a simple piece of meat, but I want it to be flavorful. And that’s where a great marinade can come in handy. And oh my, this marinade makes for a very flavorful meat. I changed the recipe a bit from the original I found on the plainchicken.com site to better reflect our tastes, but the bones of the recipe are all on Stephanie.

And I also know what some of you are thinking. Here you go again Patti with your love/hate relationship with bourbon. And you’d be correct. I still can’t get the stuff past my lips if it is in the form of a drink. But as an ingredient, I have nothing but respect for what it lends to all kinds of dishes, from savory to sweet. In fact, if you want to see how frequently I use bourbon as an ingredient, just type bourbon in the “search” box on this site, and you will be amazed at this whiskey’s versatility. (And no, I am not on the bourbon industry’s payroll. But perhaps I should be. Of course, it would all be fun and games until they offered me a drink. Then all bets would be off! I would probably be asked to resign and that would hurt my feelings. So, I’m better off just using the product in recipes, then sharing my recipes with you, and leaving the rest in the capable hands of people who actually enjoy drinking the stuff.)  

So, bottom line, if you would like a recipe for pork tenderloin that is easy to build and tastes wonderful, give this recipe a try. And no, you don’t have to use fancy bourbon for this recipe. I use Jim Beam in every dish I make that calls for bourbon. I keep the bottle in my pantry along with other wines and spirits I use exclusively in recipes. My own stash for my own use! (OK, I do let Mr. C. use my booze if he asks very nicely.)

As always, have fun in your kitchen. Try new recipes, but cling to your favorites as well. There is just nothing better than making an old favorite that everyone adores. It’s like having a good friend over to dine. Just brings a smile to your face. Speaking of which, isn’t it wonderful to be able to once again have family and friends over for dinner. Or to go to someone else’s home for a visit.

On that happy note, I wish to propose a toast to all the medical personnel who worked on the covid-19 vaccine, who attended people who came down with the virus, or who were in any way responsible for helping us make it this far in our pandemic struggle. And to the people who taught our children via Zoom, worked in grocery stores, or in any way provided services that brought them into potential harm, my sincere thanks to each and every one of you.

And if you have yet to be vaccinated, please do so as soon as possible. We should each do our part to help conquer this horrible virus. I feel that it is not only our responsibility to help in this cause; it should also feel like our privilege to assist in putting an end to the spread of this often-fatal disease. So, please do your part. Get vaccinated!

Peace and love to all.  

¼ c. bourbon

2 T. brown sugar

2 T. soy sauce

1 T. Worcestershire sauce

1 T. fresh lemon juice

¼ tsp. granulated garlic

1/8 tsp. granulated onion

1 pork tenderloin, silver skin removed

kosher salt

Whisk the bourbon, brown sugar, soy sauce, Worcestershire sauce, lemon juice, granulated garlic, granulated onion, and black pepper together in a covered container.

Place pork tenderloin in the marinade and refrigerate for an hour to overnight. (Overnight is best.)

Remove pork from marinade, sprinkle liberally with kosher salt and grill until internal temperature reaches 145-degrees. (about 12 minutes) 

Remove from grill, tent, and allow to sit for about 5 minutes before thinly slicing on the diagonal.