Author Archives: Patti

EGG DROP SOUP

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Yesterday I was in the mood for soup. I know, what’s so amazing about that? But for those of you who are new to this site, I should bring you up to speed. I am an inveterate fan of homemade soup and am not in the least bit ashamed to admit to this predilection. In fact, I’m quite proud of the fact if truth be known. And I know, it’s much more romantic and sophisticated to claim a love for caviar or champagne or Italian truffles shaved over freshly made pasta. But I’m neither ridiculously romantic or trendy cool, so my love of homemade soup is much more revealing of who and what I represent. But, when it comes to soup, I do draw a very firm line. For me, the soup in front of me must be absolutely delicious. Regardless of how much time and effort went into the process. In fact, I’ve found that a truly great soup doesn’t always require a complex combination of ingredients. And this simple recipe for egg drop soup is proof of that statement. (So is Avgolemono, if you need another example of a delicious soup that’s exceedingly easy to prepare.)

I found this recipe on the omnivorescookbook.com site. I had decided to look for an egg drop soup recipe because I didn’t want to spend a lot of time in the kitchen last evening and the soup was going to be only part of our evening meal. (I had made pizza the night before, and the leftover pizza was going to make up the main portion of our dinner.) And I know, pizza and egg drop soup aren’t known to be a standard pairing. To that I say, don’t knock it until you’ve tried it!

And I must say, this was such an easy soup to prepare. And spot on for flavor. And just exactly what I needed. And it contained green onions. Allow me to explain.

My mother used to tell me that as a toddler, if given a choice of a green onion or a bowl of ice cream, I would invariably choose the green onion. And I have no doubt about the honesty of that statement. Because I still love green onions and use them all the time in my cooking. In fact, I get kind of anxious if there isn’t at least one bunch of green onions in the veggie crisper portion of my refrigerator. So, a soup where green onion plays a starring role is perfect for me. And please know, this recipe produces a better egg drop soup than you will most likely ever find in a restaurant. It is absolutely stinkin’ delicious. Plus, because it is homemade, the cook has control over the quality of the ingredients. Which is always a plus in making dishes from scratch. (No hidden MSG, for example.)  

So, as always, think fresh, think delicious, and in some cases, think quick and easy. We all have those days when even contemplating an exhausting effort in the kitchen is more than we can handle. That is just fine. We aren’t machines after all. But some of us, myself included, can find ourselves feeling guilty if we don’t perform to our own self-imposed culinary standards. Cut that out! And cut yourself some slack. Repeat after me – “I am not a robot. I get tired like everyone else. And some days I just don’t feel like cooking!” And because we are human, those are the days when preparing a very simple meal is the best we can do for our self and our family. (Makes us less grumpy and less likely to feel picked upon. I speak from experience here!) Or better yet, if you are able, order a take-out meal. My dear husband knows me very well after all these years. And when I mention take-out, he doesn’t bat an eye. He knows, for what ever reason, I need a break. He also knows that by tomorrow, I will most likely be back in the kitchen happy as a clam. With no feelings of guilt for taking a break. So, in this one case, do as I say, and do as I do. Oh, and if you have the strength – make this soup.

Peace and love to all.    

4 c. chicken broth

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

1 slice fresh ginger

4 tsp. cornstarch

¼ tsp. white pepper

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

1/8 tsp. turmeric, for the yellow color, opt.

2 T. water

4 lg. eggs   

2 tsp. toasted sesame oil 

Combine the chicken broth, the white part of the green onions, and the slice of ginger 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, white pepper, sea salt, turmeric, and water together in a small bowl. Make sure the cornstarch is completely dissolved. Swirl into the soup and mix well with a spatula. Keep the soup at a low simmer while you get ready for the next step.

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. Stir, taste and adjust seasoning, discard the slice of ginger, and serve immediately.

Dreary day here on Camano Island. Can barely see the water and mountains – what mountains? But my furry buddies Miles on the left and Max just next to my computer, are helping me write todays post. Helping me in the only way they can. By not trying to walk on my computer, grab at my leg from the floor (demanding that it is treat time), or jumping on the back of my chair. For this I am grateful. Plus, they are so darn cute when they’re asleep. I so love kitties. Can you tell?

BAILEY’S IRISH CREAM CUPCAKES WITH ESPRESSO CREAM CHEESE FROSTING

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OK, this is my humble attempt to replicate Carousel Cakes (a bakery in Nanuet, NY) Bailey’s Espresso Cream Cake. Well, not exactly replicate the cake because their beautiful cake is way too fussy for me. But somewhere at least in the same vicinity as far as flavor goes. And why this cake you might ask? Well, somewhere I either heard or read about Carousel’s fabulous cake, and it sounded so darned delicious I just had to figure out what all the fuss was about. But it being covid-19 season, and no possibility of serving cake to guests, I knew a whole cake for just the two of us was way out of the question. So, I immediately thought about cupcakes. And forget about any kind of filling. Just concentrate on the cake and frosting part.

Since I had never tasted the real thing, I figured that what I didn’t know wouldn’t hurt me! I did consider ordering a cake, but when I went on the bakery’s site, the cake was unavailable – sold out. (My first clue that this must really be quite the cake! Especially considering the price. $49 for the cake and who knows how much for the shipping!) So, no, even if one had been available, I wouldn’t have placed an order. But I was still intrigued with the idea of Bailey’s Irish Cream in combination with espresso.

So, I decided on a Bailey’s flavored cupcake with a simple espresso flavored cream cheese frosting. And by golly – it worked. What a winning combination. And both the cake part and the frosting had been totally easy to prepare. Better and better! (Or maybe that should read butter and butter!)

I started with a standard yellow cake recipe and substituted Bailey’s for the milk. Easy-peasy. Then for the frosting, my simple cream cheese frosting recipe with the addition of espresso powder. And the result? A delightful cupcake with an unusual, but delicious combination of flavors.

So, next time you get a yen for cupcakes, I would definitely recommend this recipe. And like I said above, both the cake part and the frosting are very easy to build. And the flavors are out of this world. Mr. C. was actually effusive yesterday after his first bite. (I don’t get effusive very often from him!) And, he had one this morning with his morning coffee before I was even out of bed! That too tells me he is now a devoted fan. I hope you become one too.

As always, have a blast in your kitchen. Continue to make fun and delicious dishes for yourself and your family. And try these cupcakes. They really are amazing.

Peace and love to all.    

For the Cupcakes:

¾ c. (1½ sticks) unsalted butter, room temperature 

1½ c. granulated sugar 

3 lg. eggs, room temperature 

1½ tsp. vanilla extract

¾ c. sour cream

2½ c. cake flour 

2¼ tsp. baking powder 

¾ tsp. kosher salt

¾ c. Baileys Irish Cream 

In the bowl of your stand mixer, beat the butter and sugar together until well combined, about 4 minutes. Add the eggs and vanilla and mix thoroughly. Mix in the sour cream until well combined.

In a large bowl whisk the flour, baking powder, and salt together. Gently beat in half of the flour mixture. Mix until just combined. Add the Baileys Irish cream. Mix until just combined. Add the remaining flour and mix just until all the flour is incorporated into the other ingredients. In other words, don’t over-mix at any stage!

Using an ice cream scoop, drop batter into cupcake lined muffin tins 7/8 full. (About 22)

Bake in a pre-heated 350-degree oven for about 16-18 minutes, or until a toothpick inserted in the center comes out clean. 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. 

For the Frosting:

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

1 (8-oz.) pkg. full fat cream cheese, room temperature  

1½ tsp. espresso powder (I use Medaglia d’Oro instant espresso coffee)

tiny pinch kosher salt   

2 tsp. vanilla extract

3 c. powdered sugar (more or less as needed)

Beat the butter on low speed until softened. Add the cream cheese and beat until the mixture is creamy, smooth, and no lumps. Add the espresso powder, salt, and vanilla. Gradually add the powdered sugar until thoroughly blended. (The frosting should be quite soft. Just enough powdered sugar to hold peaks.)  

CHICKEN SCARPARIELLO

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Chicken Scarpariello is a classic Italian-American dish featuring chicken thighs and sweet Italian sausage in a vinegary, sweet-sour pan sauce.  In Italian “scarpariello” means shoemaker or shoe fixer. So, basically, chicken shoemaker-style. Kind of branded in the same way puttanesca was as “lady of the night” (roughly translated) but without the same cachet! Anyway, I made this dish last evening because everything I had read about it piqued my interest. Plus, I had never seen this dish listed on a menu. (At least to my best recollection, which isn’t saying much the older I get!). The description simply fascinated me. It screamed interesting and different. And I must say, my glommed together recipe was just that. Interesting and different. Oh, and also quite flavorful.

It took my taste buds a few bites before they fully accepted the new flavors. They had tasted a light vinegary broth before, but never quite like this. And especially in an Italian dish. But after a few more bites, they seemed to settle down and welcome the new flavors. As did Mr. C’s taste buds. His even more than mine!

So, I really debated whether I should post this recipe. (This dish being quite different after all!) But, after much deliberation and remembering that Mr. C. had seconds and was looking forward to leftovers, I decided in favor of sharing this recipe with you. But with full disclosure. This is probably not a dish your whole family would enjoy. Especially not young children. Mac and cheese, it is not. Spaghetti and meatballs, again no relationship. But, for anyone with a quest for new and different ways to use chicken or Italian sausage, and a sense of culinary adventure, please be my guest.

Would I make it again? Absolutely. Would it be something I could eat once a week? Nope! Is it a fast and easy dish to prepare? Not really. Would I serve it to guests? Yes, but I would have to know their tastes before making such a decision. (Kind of like serving oysters, lamb, or liver and onions. You must know your guests tastes pretty darn well before springing any of the above on them!)

Now, I hope I haven’t scared anyone away from trying this dish. I generally love surprises myself. But not at the expense of my pocketbook or use of my time. This is not a terribly expensive dish to prepare. But it ain’t cheap either. And it does take some time to prepare. But I truly would not have posted this recipe if I didn’t think it was worthy of both your time and your money. But it is different. So be prepared.

As always, keep thinking of cooking as an adventure. Because that’s exactly what it is. Sometimes you discover a new flavor sensation. Good or bad. Sometimes you unearth a fact like the genetic reason cilantro tastes like soap. (I’m in that group.) But most of the time you are simply keeping yourself and your family healthy by providing nourishing, delicious, and hopefully interesting meals. Bravo to you. And keep up the good work.

Peace and love to all.  

2 T. extra virgin olive oil

1-1½ lb. boneless, skinless chicken thighs, cut into bite sized pieces 

kosher salt

freshly ground black pepper

1 lb. bulk Italian sausage (I use sweet Italian sausage, but hot would work too)

1 sweet onion, halved then thinly sliced

2 bell peppers, sliced – your choice of color (I used 1 green, 1 red)

4 cloves garlic, finely minced

pinch crushed red pepper flakes

4 sweet cherry peppers*, sliced, plus 1 tablespoon brine (see picture below)

½ c. dry white wine

2 8-inch sprigs fresh rosemary, broken into 2-inch pieces  

1½ c. chicken broth

2 T. fresh lemon juice 

2 T. unsalted butter

Add olive oil to a very large sauté pan over medium high heat. Season the chicken liberally with salt and pepper. When the oil is hot, fry the chicken until browned on the outside and cooked through, about 5 minutes per side. Remove to a bowl.

Add the sausage to pan and brown. Don’t break the sausage up too much. You want nice big bite sized pieces of sausage in the final product. When cooked through, remove to bowl with the cooked chicken.

Add the chopped onion and bell peppers to the pan. Sauté over medium-low heat until the onion is just softened. Add the garlic, crushed red pepper flakes, sweet cherry peppers, brine, and rosemary. Cook for about 1 minute or until the garlic is fragrant. Add the white wine and cook until every bit of the liquid has evaporated.

Add the chicken broth to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and stir until well combined.

Return the cooked sausage and chicken to the pan, cook for 2-3 more minutes or until the meat is hot.   

Serve in shallow soup bowls with toasted baguette slices or Garlic Toast (recipe on site of course) to sop up the lovely juices.

Please note: Many of the recipes I perused contained potato. One recipe suggested oven roasted potatoes on the side. So that’s what I served with the dish last evening along with steamed green beans. See recipe below for Oven Roasted Potatoes.

*I used Mezzetta Sweet Cherry Peppers. I can actually find them at my local IGA! 

 

OVEN ROASTED POTATOES

2-3 med. sized Yukon gold potatoes, cut into ⅓-inch thick rounds

1 T. extra virgin olive oil

seasoned salt

freshly ground black pepper

On a rimmed baking sheet, toss potatoes with the olive oil. Then arrange in a single layer. Sprinkle the top side only with seasoned salt and plenty of black pepper.

Bake in a pre-heated 450-degree oven until tender and both sides are lightly browned, 20–30 minutes. Turn once during the baking time.

           

MUSHROOM RISOTTO WITH GREEN ONIONS AND PEAS

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In an effort to always deliver new, interesting, and tasty dishes for every culinary occasion, I have a pretty good record. The percentage of wins over “egad, what in the hell is that” is definitely in my favor. But sometimes I even impress myself. And the other evening when we sat down to a dinner of Roasted Leg of Lamb with Garlic, Rosemary, Thyme, and Dijon Mustard (of course the recipe is on this site), this risotto dish, and a simple salad, I felt like standing up at the dinner table and taking a well-deserved bow. I didn’t of course, because Mr. C. is, I’m sure, already wondering what happened to the relatively sane woman he married. (Being quarantined has had a bit of a negative effect on me.) So, such a daring and unprecedented move might have caused him even more reason to be concerned. So, I simply sat there and listened to him tell me how greatly he had enjoyed the risotto with the lamb. But in all honesty, I had only been the technician. A good technician, but never-the-less, I had simply prepared a recipe I had found on the internet. OK, I had changed Giada’s recipe a bit. But she deserves the real praise for this dish.

Which made me start to think. How and why do any of us learn to cook? Is it by watching our parents cook while we are young? Or is it from a fear of starvation? Or learn by reading cookbooks or reading recipes on-line? Or as my case, all of the above in addition to a desire to feed my family delicious and nourishing meals? Whatever the reasons, at one time all of us were novices in the kitchen. But we are so lucky now. Because of the internet, we can all profit from other cook’s vast experience as we continue to up our own game. I know I am a far better cook because of all the knowledge and tips I have learned by reading other people’s blogs. So, I just want to take this opportunity to say thank you to all those fine folks. But back to this recipe.

It’s divine! What a wonderful combination of flavors. And fairly simple to throw together. Yes, you have to keep an eye on it. You have to stir it periodically and add broth when needed. But if you are already doing other things in the kitchen, what’s one more simple task? And believe me, this dish is worth the effort. I hope you will give it a try. And thank you Giada for another wonderful recipe.

As always, have fun in your kitchen. Try new recipes. Some you will love, others not so much. But you will have at least broken out of the same old mold. I’m sure I’m going to offend someone by making my next statement. But make it I must! If I had to live within a strict regimen of the same dish every Monday, for example – meatloaf Monday, I’d go bonkers. I’d run screaming out the front door and never look back.

Remember, everyone loves surprises. Especially kids. And with so many fabulous recipes just waiting to be prepared, why not take a chance once in a while. And this recipe would be a good one to start with. Except, maybe not if you have young children. Mushrooms, green onions, and peas are not every young child’s favorite food. But anyone of the adult persuasion should have no problem accepting mushrooms, green onions, and peas into their lives.

So, as always, peas and love to all. (Sorry, I just couldn’t help myself!)

½ c. water

¼ c. chopped dried porcini mushrooms

2 T. unsalted butter, divided

1 T. extra virgin olive oil

4-6 thinly sliced green onions (save a tiny bit for garnish)

8-10 button mushrooms, finely chopped

2 garlic cloves, finely minced

¾ c. Arborio rice

¼ tsp. kosher salt

freshly ground black pepper  

⅓ c. dry white wine

3-4 c. chicken or vegetable broth

¼ c. frozen petite peas, thawed

⅓ c. grated Parmesan cheese

Bring the water to a boil in a small pan. Add the dried porcini mushroom pieces. Remove from heat and set aside. 

Melt 1 tablespoon of the butter in a heavy large saucepan over medium heat. Add the olive oil. Add the green onions and chopped button mushrooms; sauté until the mushrooms are tender, about 4 minutes. Add the garlic and cook for 1 minute. Using a slotted spoon, transfer the hydrated porcini mushrooms to the saucepan.   

Stir in the rice, salt, and pepper. Stir and let the rice toast for a couple of minutes. Add the wine; cook until the liquid is absorbed.

Bring the broth to a simmer in a saucepan. Add 1 cup of hot broth to the rice; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook, adding broth as needed, until the rice is just tender and the mixture is creamy, about 20 minutes. (The rice will absorb 3 to 4 cups of broth). Stir in the peas, Parmesan cheese, and remaining 1 tablespoon of butter. Adjust seasoning, garnish with a bit of green onion, and serve immediately. 

ROASTED LEG OF LAMB WITH GARLIC, ROSEMARY, THYME, AND DIJON MUSTARD

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When my children were young, leg of lamb was a rare treat. And they loved it. They would actually argue over who got to gnaw on the bone. Seriously! But lamb has never been an inexpensive protein. And even now, when it’s just the two of us, I think twice before plopping a package in my cart. I do it of course, but because neither legs or racks are available at our local grocery stores, we have to go out of our way to make a purchase. The good news, however, is that our very own IGA right here on Camano Island carries ground lamb in the frozen foods section. So, we can at least get our lamb fix that way. (And believe me, we do!) As a side note and before I go any further, let me recommend ground lamb as a wonderful change from simple ground beef patties. I add a bit of finely chopped onion and a scant tablespoon of Montreal Steak Seasoning to a pound of ground lamb, then fry the patties in a bit of olive oil. Absolutely delicious. And a slightly less expensive way to enjoy this tasty meat. But back to this post.

Yesterday I decided to do a little research before roasting the bone-in leg of lamb in my usual manner. Since I had been using the same method for about 50 years, I decided it might be nice to change things up a bit. So, I went on-line and found this recipe on the damndelicious.net site. It immediately took my fancy because it had all the ingredients I love to use with lamb. So, I changed a couple of ingredient amounts that I felt would better suit our tastes and proceeded from there. And I must say, the lamb was perfectly seasoned. And done to perfection. It could not have been tastier.

So, if you too love lamb, I suggest you give this recipe a try next time you get a hankering for a bone-in leg of lamb. If, however, you prefer boneless leg of lamb, let me recommend my Stuffed Boneless Leg of Lamb recipe.  It is truly sensational. But regardless, if you roast a bone-in or a bone-out leg, leftovers will be perfect for Lamb Ragù with Penne Pasta or Palócleves (Hungarian Lamb Soup with Sour Cream). So many choices, so little time! Oh, and if you want to know my original recipe for leg of lamb, it’s very simple. Make plenty of deep cuts into the meat and stuff them with slivers of garlic. Then slather the whole roast with extra virgin olive oil, and sprinkle with kosher salt and lots of freshly ground black pepper. Then roast to desired doneness. (Still a really good way to roast lamb.)

Well, that’s about all for today. It’s Friday here on Camano Island and I feel like taking it easy. The heroin in the book I am currently reading is missing, after losing both her lover/best friend/life companion and her beloved dog on the same day 6 months prior. I simply can’t stand the suspense! I must get back and help the good folks (and hopefully not the bad guys) ferret out her location. And help her, if possible. (Perhaps I’ve been living a little too vicariously through the eyes of the characters in the books I’ve been reading. Perhaps I’ve been confined to quarters too long and need to get back into the real world again. Perhaps I’m feeling just like everyone else who is sick and tired of covid-19 and just wants it to GO AWAY! Perhaps!!)

But as always, peace and love to all.

3-4 lb. bone-in leg of lamb, trimmed of all fat

2 T. extra virgin olive oil

2 tsp. Dijon mustard

1 tsp. kosher salt

freshly ground black pepper (quite a bit)

2 cloves garlic, finely minced

1½ tsp. chopped fresh rosemary

1½ tsp. chopped fresh thyme leaves

Dry the leg of lamb with paper towels. Using a sharp knife, score* the top side of the lamb by making shallow cuts all over. (Think scoring a ham.)

In a small bowl, combine the olive oil, Dijon mustard, salt, pepper, garlic, rosemary, and thyme together.

Place the lamb on a rack in a shallow roasting pan. Slather the olive oil mixture all over the lamb, rubbing it thoroughly into the scored cuts. Pour water into the pan about ½-inch deep. (This prevents drippings from spattering all over the inside of your oven as the lamb roasts. If you don’t care, or you have a housekeeper who cleans your oven, just line the pan with aluminum foil and forget the water.)

Roast in a pre-heated 350-degree oven for about 60-75 minutes or until the internal temperature reaches 135-140 degrees for medium-rare. Roast longer if you must, but don’t blame me if the meat resembles shoe leather! Remember: The instant-read thermometer should be inserted into the thickest part of the meat and not touching any bone.

When done, remove from oven and let rest for at least 15 minutes before carving.

Perfect served with Mushroom Risotto with Green Onions and Peas. (Recipe coming soon to your very own computer.)  

*Starting from one end close to the bottom, cut about ⅓ of an inch into the meat in a line. Repeat making lines 1″ apart. Turn the lamb and repeat diagonally from one side to the other.

REUBEN SANDWICH CASSEROLE

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This lovely recipe comes curtesy of the vintagedishandtell.com site. Although I changed amounts here and there, some of the layering instructions, and added black pepper, Sarah’s recipe came closer to what I envisioned than any of the other on-line recipes I perused. So, Sarah is the real hero of this blog post.

The ingredients for this simple to prepare and delicious casserole can be purchased at almost any reputable grocery store. The prep time is so quick, that it is a perfect weeknight dish to serve your family. Especially for those of you poor folks who are still working. Or folks like me, who used to work for a living, but now are too tired to produce the likes of Beef Wellington followed by Baked Alaska every evening for dinner. Yah think!?!?

Now having said that I’m unable (also unwilling) to fix fancy dinners every evening, I need to step back a bit. Because in all honesty, three of the ingredients listed in this recipe I made from scratch – Homemade Sauerkraut, Thousand Island Dressing, and Sourdough Light Rye Bread with Caraway Seeds. (And yes, I actually prepared all three of these items with this casserole in mind. How’s that for good planning and follow up at the ripe old age of 76?) But just because I am crazy enough to find making everything from scratch a joy and a delight, doesn’t mean you have to follow suit. I’m sure Mr. C. would agree that one crazy cook per county is enough! And I claim Island County. So back to my original statement. You can buy the ingredients for this dish and it will still be absolutely delicious. (And a great deal less work.) And yes, all three of the recipes highlighted above are on this site.

This casserole basically tastes like a really wonderful Jewish deli Reuben sandwich. Just a lot less messy to eat. (And yes, I still miss Brenner Brothers Bakery in Bellevue. They made the best sandwiches I ever tasted.)

So as always, have fun creating wonderful food for your family. And don’t stop thinking about new and delicious ways to put everyday ingredients to use. We are lucky in that regard. Through the wonders of modern technology, there isn’t a recipe ever envisioned that someone hasn’t already thought of and posted on the internet. For which, I will forever be grateful. Takes so much less effort to prepare someone else’s beloved recipe. Or start with a recipe and afford your brain the luxury of only constructing changes rather than full on invention. I don’t know about your brain, but mine I’m sure appreciates every effort I make on its behalf.

Peace and love to all.

2 c. well drained sauerkraut

2 T. very finely chopped onion

1 T. dried parsley

½ tsp. caraway seed

freshly ground black pepper

2 c. grated Swiss cheese

2/3 c. Thousand Island dressing

½-¾ lb. thinly sliced pastrami or corned beef

2 c. cubed (¼-inch cubes) light or dark rye bread (crusts welcome)

2 T. butter, melted

Combine the sauerkraut, onion, parsley, caraway seed, and pepper in an ungreased 8 x 8-inch baking dish or equivalent sized casserole dish. (I used my French White Corningware casserole dish for this recipe.)

Top with 1/3rd of the cheese and half of the Thousand Island dressing. Layer on half of the pastrami. Spread another 1/3rd cup of the grated cheese over the top and then the remaining dressing. Add the remaining meat and sprinkle on the remaining cheese.

Toss bread cubes with melted butter and sprinkle on top of casserole. Lightly press down on the bread cubes to compact the casserole a bit.

Bake uncovered in a pre-heated 350-degree oven for about 40 minutes or until the cheese is melted.

Remove from oven and allow to sit for about 5 minutes before serving.

Great served with the usual suspects – dill pickles, thick potato chips, a crispy green salad, and of course a cold dark beer!

     

SOURDOUGH LIGHT RYE BREAD WITH CARAWAY SEEDS (added yeast)

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OK, this was one of the quickest loaves of bread I have ever produced. Also, one of the tastiest. And I know, I’m always telling you how wonderful this or that loaf tastes or how easy it is to produce. But then, that’s why I’m here, right? To share my recipes with you that turned out great. Believe me, there have been lots of recipes over the years that I have concocted or “borrowed” from others that didn’t make the cut. Like the Red Lobster knock-off cheese biscuit recipe I tried the other evening. (Apparently it was never in the cards for you to get that recipe from me! And regardless of how much you might beg or plead, it ain’t going to happen!)

But I can’t help it. I love bread. So, when I bake a loaf of bread that fulfills all my basic bread baking requirements (ease of preparation, no fancy ingredients, perfect crumb, and super delicious) – you can bet your last package of active dry yeast you are going to learn about that recipe from me!

So, I guess by now you’ve figured out that I really liked this bread. Actually, that would be putting it mildly. I loved the bread last evening as part of a Reuben Sandwich (see recipe on site). And tonight, keeping the “Reuben” theme going, I’m going to use it in a Reuben Sandwich Casserole. If all works out as planned, you will be getting the casserole recipe from me in the near future. If not, well, nothing ventured, nothing gained. (Got to use my homemade sauerkraut someway! See the recipe for Homemade Sauerkraut under Creamy Sausage, Potato, and Sauerkraut Soup.)

So, the only thing left to say, is that if you are into baking your own bread this is a recipe you really should try. Not too much rye or caraway flavor. But enough to live up to its name.

As always, have fun experimenting in your kitchen. I know for some cooking isn’t their life’s passion. But for me, every new recipe is an adventure. So, that’s why I keep trying new dishes, or baking a new kind of bread, or continuing my quest for the secret combination of 11 herbs and spices. Otherwise, I too would get horribly bored. For some it’s like discovering a new author. (Oh wait – that’s me too.) Or traveling to a new country. (Oops, me again too.) Or perfecting a new adult beverage. (Not me – that’s Mr. C.) It’s the thrill of victory, and even the agony of defeat. Who cares that the biscuits I made the other evening were not my best effort? They weren’t horrible. They just weren’t up to the quality standard I’ve set for myself. Even at that, they were still an interesting experiment. And I enjoyed making them. So, like I said above – have fun experimenting in your kitchen. You never know, you might stumble upon the secret recipe for Kentucky Fried Chicken (original recipe). If so, would you please share it with me.

Peace and love to all.           

1 c. sourdough starter discard

1¼ c. warm water 

2 tsp. instant yeast 

2 T. molasses 

1 T. kosher salt

1-2 tsp. caraway seeds

1¾ c. light rye flour 

2 c. unbleached all-purpose flour, or more as needed

olive oil 

In the bowl of your stand mixer, combine the sourdough starter, warm water, instant yeast, and molasses. Let sit for 10 minutes.

Add the salt, caraway seeds, light rye flour, and all-purpose flour. Using your dough hook, mix/knead the dough for several minutes until smooth but still sticky. (Not tacky, but a bit sticky to the touch.)

Pour a little oil in the bowl, and using your hands and a stiff rubber spatula, form the dough into a ball. (The dough will be reluctant to let go of the sides of the mixing bowl. Be persistent.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 45 minutes. During this time, punch the dough down twice. (Helps develop the gluten.)  

Grease your hands. Shape the dough into a ball (boule). Place on a piece of parchment paper long enough to allow you to lower the dough into a Dutch oven or cloche (clay baker). Using a serrated knife, score a large X on the top.  

Cover the dough and let rest for 45-60 minutes. (It won’t double in size. But it should rise a bit.)

Meanwhile, place your Dutch oven or clay baker (cloche) in your oven. Pre-heat the oven to 425-degrees. When the dough has risen sufficiently, carefully remove the Dutch oven or clay baker from the hot oven. Remove the lid 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, reduce heat to 400 degrees and continue baking for an additional 10-15 minutes or until the crust is nicely browned and the loaf sounds hollow when tapped. You can also tell if the bread is done by taking its temperature with an instant read thermometer. Just make sure to stick the thermometer into the middle of the loaf. It should read between 200 and 205 degrees when the bread is fully baked.

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

TURMERIC RICE

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We love Mediterranean food. Now I realize that’s a broad statement. But extra virgin olive oil, fresh vegetables, beans and legumes, seafood, lamb, beef, chicken, lemon juice, garlic, cheese, wine, and herbs and spices such as basil, bay leaves, black pepper, marjoram, oregano, paprika, rosemary, savory, thyme, and turmeric represent some of our favorite ingredients. So, the other day, I decided it was high time for some Mediterranean food. And because of good planning on Mr. C’s part, we had a package of ground lamb in our freezer*. Then what to fix to go with our Ground Lamb Patties? (see recipe below.)

The first dish that came to mind was a turmeric flavored rice. But I didn’t have a recipe, so best to consult the experts. And the recipe I found that looked perfect to me was on the foxandbriar.com site. So, that’s what I fixed. And boy oh boy did we like the rice. Lovely flavors and it had been a snap to fix. The only comment Mr. C. made, besides the fact that he really liked the rice, was that raisins would be a nice addition. And then I thought toasted slivered almonds might also be a simple and tasty inclusion.

But with only two dishes planned thus far, my menu was lacking. So, I decided to make my world famous hummus. (For my hummus recipes, all world famous BTW, search Hummus a Tune Mr. C for three delightful ways to employ beans, tahini, and olive oil.)

Next a couple big old chunks of feta cheese and some kalamata olives. As we were dining, we were reminiscing about sitting in sunny settings in Mediterranean countries surrounded by olive trees, free roaming dogs and cats, and charming and welcoming people. Memories of wonderful days and times spent discovering fabulous food and learning about the cultures of the countries we had chosen to visit. And how much more we had in common with the people in these cultures, than the differences that seemed to be the only representations publicized. Travel is a great leveler. As well as a great teacher. And I for one can hardly wait to get back to experiencing our beautiful world through food and first-hand experiences.

Last night, Mr. C. was reading to me from the Funny Times (American humor newspaper). One of our favorite segments is the year-end review given by Dave Berry, one of America’s funniest humor columnist. In his review of 2020, I think he pretty much summed up how I felt about the year too. “2020 was one long, howling, Category Five crapstorm”. I couldn’t have said it better myself. Except, of course I would never have said or written “crapstorm”. Too much of a guy thing. But very apt in the case of 2020.

But it’s 2021. And we are fighting covid-19 as quickly as possible. In fact, I had my first vaccination yesterday. My arm is a bit tender, but other than that, no symptoms of which I am aware. And it seems like within just a matter of days, news stories generally seem to be a bit calmer and nicer. And the anxiety many of us had felt for the last few years seemed at long last to be slowly dissipating. Or at the least, tending in the right direction.

So, with positive hopes for 2021, I bid you adieu for today. With wishes for happiness and security for all. And please stay safe. Masks are not political. They are a simple way of showing concern for your own well-being, as well as the safety of those with whom you come in contact. No political affiliation required. Masks are only a visible sign of good intent.  

Oh, and before I get on my merry way, let me remind you to fix this rice. It’s really yummy. And if you are a lamb lover, ground lamb is an easy, delicious, and quick way to get a lambie-pie fix.

As always, peace and love to all.

1 T. unsalted butter

1 T. extra virgin olive oil

¼ c. finely diced onion 

4 cloves garlic, minced

¼ tsp. kosher salt

freshly ground black pepper

1½ tsp. turmeric   

1 c. basmati or jasmine rice, rinsed until water runs clear

1½ c. chicken broth 

1 bay leaf

½ c. golden raisins, chopped, opt.

½ c. toasted slivered almonds, opt. 

Heat the butter and olive oil in a medium sized, heavy, covered pan. Add the onion and cook until the onion is tender and starting to caramelize, about 20 minutes. Add the garlic and cook for 1 minute.

Add the drained rice. Stir until combined and cook over low heat for about 3 minutes. (You want each rice kernel to be coated with the butter and olive oil.) Add the salt, pepper, and turmeric. Stir until the turmeric is evenly distributed.  Add the chicken broth and bay leaf, cover pan, and bring to a boil. Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed and the rice kernels are tender. Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork, and stir in raisins and/or almonds if using. Perfect with your favorite Mediterranean dishes.

GROUND LAMB PATTIES

1 lb. ground lamb

¼ c. finely chopped onion

scant T. Monterey Steak Seasoning

extra virgin olive oil

Mix the ground lamb, onion, and steak seasoning together in a small bowl. Form into loosely packed patties. (In other words, don’t pack the patties into firm discs. You aren’t going to be throwing them anywhere, and they won’t fall apart as they are being cooked even though they have been handled gently.)

Heat a small bit of olive oil in a pan. Cook the first side, then turn and cook the second side. Desired doneness of the meat is on you. (We like them a bit on the medium rare side.)

*Neat trick I learned from our good buddy Vicki. If you decide late in the day that you want to use ground beef, sausage, lamb, chicken pieces, etc. that evening, but the meat is still happily residing in your freezer, take it out of the freezer. (Always the best first step.) Then submerge the package in water. (If you have any concerns about the packaging, then place the frozen meat in a freezer bag first.) Then walk away and come back an hour or two later. During that time, your frozen meat will have miraculously defrosted to the point where you can actually use it. And OK, you could just plop it in the microwave and hope for the best. But if you’re like me, part of the meat will still be frozen and part of the meat will be partially cooked. (I’m lousy at defrosting food in my microwave.)

Or better yet, you could plan-ahead and defrost meat the way God intended meat to be thawed. Ahead of time. In the fridge. Carefully and properly. (This way rarely happens here at Chez Carr.)     

     

CREAMY ITALIAN DRESSING

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There are few things I like better than a good salad dressing. No, wait! That’s not true. There is nothing I like better than a truly yummy salad dressing. And if that dressing happens to be incredibly easy to prepare, then all the better! So, when I decided that after a day like we experienced day before yesterday (January 20, 2021 – Inauguration day), a day filled with hope for the future and a profound sense of relief and elation, a celebratory comfort food dinner was a perfect closing to this special day.

During the day I had baked Pain de Campagne (French Sourdough Country Bread), so I knew I wanted to serve some of the fresh bread for dinner. I also thought Stovetop Mac and Cheese would not only be easy to prepare, but terribly soul satisfying. And to round out the menu, a fresh green salad. But what dressing to use? With mac and cheese, I didn’t want too rich a dressing for the salad. Maybe a dressing with an Italian influence? So, I put pencil to paper. So, to speak. (I actually haven’t handwritten out a recipe in years.) Instead, I did what I always do when starting a new recipe. I opened a new Word document and started typing. Rarely does the final recipe look exactly like my first draft. And this recipe is no exception. Actually, I started by copying a recipe I found on the fannetasticfood.com site to my Word document. But along the way an addition and a reduction were made. And as it turned out, we loved this salad dressing. Not too astringent, sweet, or overly herby. Just light and fresh tasting. And definitely a dressing with an Italian bent. And super easy to build. Perfect with just a mixture of salad greens. No additional veggies or croutons necessary. So, overall rating – 5 out of 5 stars. So, do I recommend you give this recipe a try. You bet I do!   

Before I close today’s post, I would like to lift a glass to President Joe Biden and to Vice President Kamala Harris. They have their work cut out for them. I absolutely do not envy how much sleep they are going to lose over the next several years, or how much resistance they are going to meet from people who oppose them simply because they are liberal thinkers. And especially, I do not envy them the radical right. Or the radical left, for that matter. But President Biden said it best in his inaugural speech when he stated, and I paraphrase, “Even if you didn’t vote for me, please give me a chance, that’s all I ask.”

How fitting those words are for all of us.  For anyone who has a different skin tone, religious belief, sexual persuasion, or any other difference that does not reflect what we see in our own mirror or represent our long-standing beliefs. It’s our opportunity (every single one of us) to stop the systemic culture of fear and hatred. At some point, we all experienced a time when what we wanted or needed was just for someone to give us a chance. To believe in us. To let us demonstrate what we could do or help accomplish. Be the kind of person who helps America become a unified nation again rather than a country in constant turmoil. Be that person who offers hope and assistance to the disenfranchised and marginalized. The person who supports the less fortunate by continuing to make charitable donations. I know it’s corny, but be the person your dog thinks you are. I have hope for our nation. I pray that you do too.  

As always, peace and love to all.

¼ c. white wine vinegar

2 T. mayonnaise

1 clove garlic

1 tsp. honey

1 tsp. Italian seasoning

½ tsp. kosher salt, or more to taste

freshly ground black pepper

generous ¼ c. grated Parmesan cheese

2 T. chopped fresh parsley

2/3 c. extra virgin olive oil

Combine the white wine vinegar, mayonnaise, garlic, honey, Italian seasoning, salt, pepper, Parmesan cheese, and parsley in blender or small food processor. Whirl until smooth. Add the olive oil and whirl until emulsified.  

Store in a covered container. Bring to room temperature before dressing your salad. Dress sparingly. Soggy salad is never a good thing.  

CREAMY SAUSAGE, POTATO, AND SAUERKRAUT SOUP

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And now for something completely different. And no, this is not a joke recipe. It’s a real recipe and a darn good one at that! But perhaps you would find a bit of the back story interesting at this point. 

It all started with 2 heads of green cabbage. (Doesn’t it always!) One head Mr. C. had purchased from our local grocery store. The other had just arrived in our bi-weekly vegetable and salad farm box. Now one head would have been more than sufficient for the salad I had planned. But 2 heads? (So, no, 2 heads are not always better than one!) So, now what to do? Well, one thing I had always wanted to try making, but was a bit reluctant to try, was homemade sauerkraut. But really, how hard could it be to make sauerkraut? Only ingredients being cabbage and salt after all.

I’d watched my grandmother making sauerkraut in a big old ceramic crock when I was quite young. As I recall, she just layered sliced cabbage with salt and left it alone. And, if I had been particularly good that day, she would let me sprinkle on some of the salt. So, obviously fond memories had something to do with what happened next. My only concern was from a health standpoint. Would I poison us if I fermented my own cabbage? But after reading that sauerkraut is basically safe to eat at every stage of the fermentation process, I decided to give it a try.

So, before I could stop myself, I had hopped on-line and ordered a Jillmo Fermentation Jar, 2 Liter Fermentation Kit with Fermenting Weights and Airlocks, 2 Pack from Amazon. Which promised to be delivered the next day. And was. So, now I had no choice but to make sauerkraut. Which of course I did.

After carefully reading the instructions, in no time I had a jar of fermenting cabbage happily residing in my pantry. Fast forward one month, and I now had a jar of homemade sauerkraut in my refrigerator patiently waiting to be consumed. And after tasting it, I decided I had made the right choice. Homemade sauerkraut was fabulous. So, yesterday I decided enough was enough. I had to use some of my homemade sauerkraut.

I had been working on a recipe for a Reuben Sandwich casserole, but I didn’t have any pastrami in the fridge. So, I went on-line to see what other sauerkraut dishes might catch my eye. And there they were, several recipes for sauerkraut soup. And you know my passion for soups. So, after perusing several recipes, I glommed together this recipe. When we sat down to dinner, I told Mr. C. that if he hated the soup, we could always send out for pizza and I wouldn’t be in the least bit offended. But with the first bite it became obvious that we wouldn’t be ordering pizza. The soup was rich and absolutely delicious. Good to the last bite. And the best part – it had been ever so easy to build. Just a couple of vegetables to be chopped, and not a long cooking time. And so delightfully different from all the other soups I make. Mr. C. commented that it reminded him a bit of the Russian Borscht I make. (Recipe on this site, of course!) I agreed. This soup did have some of the basic borscht flavors that we both love so much.

So, if you are into trying a new soup that is different, while at the same time truly delicious, give this recipe a try. And if you ever considered making your own sauerkraut, I highly recommend that too. Easy and much better than any commercially manufactured product. And just because I love you all, you will find my homemade sauerkraut recipe below.

As always, keep having fun in your kitchen. Keep trying new and interesting recipes. And keep an open mind. One never knows when a new taste sensation will send your taste buds into their happy place. After all, avocados, chocolate, peanut butter, and even bacon were once edibles you had never before experienced. And look how well they worked out! Peace and love to all.

2 T. unsalted butter, divided

8-10-oz. smoked sausage, thinly sliced (I used Aidells Portobello & Swiss Cheese smoked chicken sausage. But kielbasa would also be wonderful.)     

1 c. chopped onion

freshly ground black pepper

2 c. sauerkraut, rinsed  

3 c. chicken stock

1 med. peeled potato, cut into ¼-inch chunks

¼ c. whole milk

¼ c. heavy cream

1 T.  Dijon mustard

¼ tsp. dill weed

¼ tsp. paprika

plain croutons, for garnish

finely diced Swiss cheese, for garnish

Melt 1 tablespoon of the butter in a soup pot or Dutch oven over medium heat. Add the sausage and cook until browned. Remove sausage and set aside.

Add remaining 1 tablespoon of butter and onion to the pan; cook until the onion is soft. Add the sauerkraut and ½ cup of chicken stock and boil until no liquid remains.

Add remaining stock. Reduce heat, add the potato, cover, and simmer until the potato pieces are tender, about 20 minutes.

Stir in the milk, cream, Dijon mustard, dill weed, paprika, and browned sausage. Bring to a boil. Adjust seasoning.

Serve with croutons and diced Swiss cheese.  

HOMEMADE SAUERKRAUT  

1 lg. head green cabbage (about 2 pounds)

4 tsp. fine sea salt

Remove any bruised or damaged exterior leaves from your cabbage, and then slice it in half crosswise. Remove the cabbage’s core, and then slice the cabbage into strips no wider than ⅛-inch thick.

Toss cabbage and salt together in a large mixing bowl and let it rest about 20 minutes, or until the cabbage begins to soften and release a little juice. Then squeeze the cabbage with your hands to soften it even further and help it to release more juice.

When the cabbage has become limp and has released ample juice, transfer it to your jar. Pack the sauerkraut tightly into your jar, using a kraut pounder or a wooden spoon, so that the cabbage continues to release its liquid and no air bubbles remain.

Continue packing the cabbage into the container until the cabbage is completely submerged in its own liquid. Place a weight over the cabbage, and then seal the jar. Allow the cabbage to ferment at room temperature and away from direct sunlight for at least 1 month or until fermented to your liking. At which time, transfer it to your fridge where it will keep for up to 1 year.

FYI: the Jillmo fermentation kit worked great. I highly recommend this product.