Author Archives: Patti

STEAK DIANE

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And yes, any food blogger worth her or his salt would have cleaned up the plate before taking a picture. Obviously photography is not my passion. Eating is!

HAPPY NEW YEAR

I don’t know about you, but I’m very glad to see the last of 2020. OK, I know, we mostly all feel the same way, but I disdain generalities, so I thought I’d start 2021 on a good footing. And no, it’s not my New Year’s resolution to abstain from making generalities. It’s more of a realization that defining someone or something in general terms rather than being specific to the individual or situation, is ultimately unfair. Am I no longer a vital and contributing member of society because I’m over 75? Am I a better citizen because I’m not in a racial minority? Am I a more learned or intelligent person because I’m a democrat rather than a republican? Heck no to all those questions! So, if I were to come even close to setting myself up for failure by making a New Year’s resolution, it would be to begin each day by simply trying to be a better person. Of course, that would be cheating because I start every day by giving myself a little lecture on that very subject. Some days it works better than others. Some days my good angel wins. But more often than I would like, my little devil (who is terribly cute with his little reptilian tail and pitchfork) wins the day. But I’m still hopeful that the little angel will win out in the end. So, what does all this have to do with Steak Diane? Not a great deal. But enough to make me choose to celebrate 2020 rather than cast it aside without fanfare. And how do I celebrate any special occasion? With wonderful food, of course! Thus, Steak Diane for dinner. BTW, it is believed that the name “Steak Diane” is of Roman origin. After the Roman goddess, Diana or Diane.  

But before we got to dinner, there just had to be appetizers and a drink. So, at around 4:00 pm, that’s how our evening began. (See picture below.)

Starting back left – red onion, capers, lemon zest and juice, salt, and pepper mixed with cream cheese to spread on crackers topped with smoked salmon. Next Bacon Wrapped Water Chestnuts, pitted castelvetrano olives, and Blue Cheese, Cream Cheese, and Date Spread.

Steak Diane didn’t happen until about 8:00 pm. Speaking of which………….

I found this wonderful recipe for Steak Diane on the coctione.com site. The recipe appealed to me instantly because it contained every single ingredient I felt would compliment a beautiful steak. I followed the recipe to a tee. (Something that rarely happens.) And I’m so glad I did. What a fantastic combination of flavors. And simple instructions for a sauce that ends up better than almost anything I ever tasted in a restaurant. And speaking of restaurants, apparently in the 1950s and early 60s, especially in New York city, upscale restaurants prepared this dish table side, with its theatrics arising from the flambéing of the cognac used to make the sauce.

Well, I must tell you, while I was preparing this dish, Mr. C. was enjoying his before dinner Spanish sparkling wine (cava) while observing my every move as I prepared this dish. Even the part where I almost started a conflagration when I set fire to the cognac. (And yes, some of our acquaintances, like our dear friend Jim, can flambé with panache. Me, not so much. But I’m learning. The hard way, of course.) Anyway, Mr. C. found it entertaining. (Got to keep our spouses riveted. But burning down our home might have been a little too riveting. Yah think! But thank God, that didn’t happen.)

Anyway, to make a short story long, the next time you want to celebrate a special occasion, I would recommend preparing this dish. It is really fantastic. We both decided that this dish might just become a New Year’s Eve tradition. It’s just that good!

As always, keep astounding yourself by trying something new. And it doesn’t have to be by preparing a new dish. It could be by learning a new language. Or learning to ski. Or taking up origami. Life is so darn short. Don’t waste it by wondering what if? Just do it! And more than ever – peace and joy and love to all.   

2 T. canola oil

2 1-inch (at least) thick tenderloin or filet mignon steaks

kosher salt

freshly ground black pepper

1½ c. beef stock

2 T. unsalted butter

2 cloves garlic, finely minced

1 sm. shallot, minced

½ c. thinly sliced fresh mushrooms

¼ c. cognac or brandy

¼ c. heavy cream

1 T. Dijon mustard

1 T. Worcestershire sauce

dash hot sauce, such as Bob’s Red Hot

1 T. minced fresh parsley

1 T. minced fresh chives

Heat the oil in a 12″ skillet over medium-high heat. Liberally season the steaks with salt and pepper. Add to skillet. Fry, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. (Depending on how “medium-rare” you like your steaks, the internal temperature should read anywhere from 130 -145 degrees.) Transfer steaks to a plate; set aside.

Return skillet to high heat, add stock, and reduce the broth to ½ cup, about 10 minutes. Pour into a bowl and set aside.

Return the skillet to heat, and add butter, garlic, and shallots. Cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they begin to brown, about 2 minutes. Remove pan from heat.

Add cognac, and light with a match or fire stick to flambée; cook until flame dies down. Please note: The cognac flames will shoot up about 15-16 inches when torched. So be very, very careful.)

Return pan to heat and stir in the reduced stock, cream, mustard, Worcestershire sauce, and hot sauce. Let burble and start to thicken before returning steaks to the skillet.

Steak just returned to the sauce.

Turn the steaks in the sauce until warmed through and the sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce. Pour sauce over steaks to serve.

I served the steak with creamy mashed potatoes and my Roasted Beets, Candied Pecans, and Feta Cheese Salad with Balsamic Vinegar Dressing. Yum

MINCEMEAT GALETTE

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One of the first pies I ever remember eating was a mincemeat pie. I don’t think I was very impressed, but then I was probably only 4 years old. So, I guess my reaction was only to be expected. Fast forward a few years, and my parents couldn’t keep me out of the mincemeat. And I still love the stuff. I mean really, what’s not to love about dried fruits and apples gently marinated in a slightly sweet, spicy, and boozy syrup?

But for all you purists out there, I must state up front, there are no chunks of beef or shredded beef suet in this recipe. As close as any cow gets to being an ingredient in this mincemeat, is by donating milk to be churned into butter. (And bossy dear, we thank you for that from the bottom of our dark little non vegan hearts.) So, purists, you may be excused. This post is not going to be to your liking.

But for all you mincemeat lovers out there, who willingly and joyfully accept that mincemeat can still be delicious sans meat and suet, and who find paying at least $9 a jar for decent mincemeat egregious, you are going to love this recipe. And no, it’s not inexpensive to make your own mincemeat. But it’s a heck of a lot cheaper and the quality is so much better than anything you can find in a jar. And yes, it does take some pre-planning. But it is not a long and tiring process.

So, next time you get the craving for a mincemeat tart, pie, bars, or galette, make up a batch of this heavenly concoction. And yes, I know, mincemeat is kind of an “old world” delicacy. But that only makes it more interesting as far as I’m concerned. And isn’t it fun to keep a centuries old tradition alive.

As always, keep having fun in your kitchen. Keep celebrating life. And stay positive. It’s much nicer being around someone who gives off positive vibes rather than displaying negativity. And CHEERS to 2021. We are all in need of a HAPPY NEW YEAR. So, let’s be part of making it the best year ever. Peace and love to all.  

Mincemeat: (needs to be prepared at least a week ahead of time)

1½ c. raisins

1½ c. golden raisins (sultanas)  

1½ c. dried currents

2/3 c. bourbon

2 tart apples, peeled, cored, and finely minced

8-oz. container candied orange peel

½ c. (1 stick) unsalted butter, melted

¾ c. brown sugar

½ tsp. ground nutmeg

½ tsp. ground cinnamon

¼ tsp. ground mace

¼ tsp. ground allspice

1/8 tsp. ground cloves

finely grated zest and juice of 1 lemon

finely grated zest and juice of 1 orange

¼ c. cognac

Place the raisins, sultanas, and dried currents in a small saucepan. Add the 2/3 cup bourbon, bring just to a boil, stir to coat all the fruit, remove from heat, and set aside to cool.

Meanwhile, combine the apples, candied orange peel, butter, brown sugar, spices, and the zest and juice of the lemon and orange, in a large ovenproof dish. When the raisins and currents are cool, stir into the apple mixture. Cover the dish and place in a cool place overnight.  

The following day, place the ovenproof dish in a cold oven, bring the temperature to 200 degrees, and bake for three hours, stirring every hour or so. Remove from oven, let cool completely, and stir in the cognac. The mincemeat will look quite runny. But do not be concerned. After it has rested in the refrigerator for a few days it will be perfect.

Store covered in your refrigerator until ready to use. (Best if left to mellow at least 4 weeks, but if you are like me, the mince only gets to age for about a week. It’s still good, so no worries.)

This recipe makes enough mincemeat for 2 10-inch tarts, 2 8-inch pies, or 3 10-inch galettes.

Crust: (makes enough crust for 1 10-inch galette)

1¼ c. unbleached all-purpose flour, fluffed

1 T. granulated sugar

¼ tsp. kosher salt

½ tsp. cinnamon

½ c. (1 stick) unsalted butter

¼ c. + 1 T. ice water

In the bowl of a food processor, pulse the flour, sugar, salt, and cinnamon together. Cut the butter into small pieces, then add to the food processor. Pulse at 1 second intervals until butter is the size of tiny peas. Should take about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. 

Dump the crumbly dough onto a lightly floured work surface. Using your hands, press the dough into a flat, thick disk. Roll the dough out into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking.

Place on a parchment-paper lined baking sheet.

To assemble the Galette:

1 10-inch galette crust

1½ c. mincemeat

3-5 very thin apple slices  

1 egg, plus a few drops of water beaten together, for brushing

finishing sugar for sprinkling (turbinado, demerara, or any large-grained sugar)

ground cinnamon, for sprinkling

whipped cream, for serving

Place the mincemeat in the center of the galette crust, then spread evenly to about 2-inches from the edge. Fold the edge of dough towards the center to make a rustic enclosure. (See picture above.) Lay the apple slices on top of the mincemeat in whatever pattern works for you. Brush the dough with egg and water mixture. Sprinkle the entire galette with finishing sugar and cinnamon.

Bake in a pre-heated 400-degree oven for 30-35 minutes or until the crust is a light golden brown. (Don’t over-bake.) Remove from oven and let rest on a cooling rack for 5 to 10 minutes before carefully lifting the parchment paper and galette off the pan onto a serving or cake plate. To serve, cut into wedges, warm in your microwave, and dollop with whipped cream (see recipe for Vanilla Bean Paste Whipped Cream below) or vanilla ice cream.

Vanilla Bean Paste Whipped Cream

1 c. heavy whipping cream

2 tsp. vanilla bean paste or vanilla extract

2 T. powdered sugar

Whip the cream in a mixing bowl using an electric mixer on medium-high until hard peaks form. Add the vanilla bean paste and powdered sugar. Whip until blended.

CREAMY MASHED SWEET POTATOES

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I’ve said it before, and I’ll say it again – I love sweet potatoes. Love them! And this year for Christmas I served ham. And along with the ham I wanted to serve some type of sweet potato dish because ham and sweet potatoes are just a fabulous combination. But I didn’t want a pecan topping on my sweet potatoes this time, because I was serving a salad (Roasted Beets, Candied Pecans, and Feta Cheese Salad with a Balsamic Vinegar Dressing) which included pecans as an ingredient. So, my Sweet Potato Casserole with Butter Pecan Crumble Topping would have been just a bit too much pecan.

I decided instead, to just prepare the sweet potato part and leave the pecan topped version for another dinner. And oh am I glad I made this dish to serve along-side the ham. Sweet and delicious, and a perfect creamy textural compliment to the crunchy pecans in the salad. I also tried a new cornbread muffin recipe to complete the menu. You will not be seeing that recipe on this site because the muffins simply did not live up to my expectations. (See, I can be polite when I choose to be!)

So, for all of you out there who love sweet potatoes, give this simple recipe a try. It can be prepared a day or two in advance, so it is perfect for dinner parties, or holiday meals, or anytime preparing a dish ahead of time helps keep chaos in check on the day of the event.

As always, keep smiling and stay positive. And stay tolerant of your own foibles, as well as those of your family members. After all, it’s those idiosyncrasies that make us human. And ultimately make us lovable. Peace and love to all. And HAPPY NEW YEAR.  

2 very lg. ruby or garnet sweet potatoes (sometimes labeled incorrectly as yams)

⅓ c. brown sugar, packed

2 T. whole milk

¼ c. (½ stick) unsalted butter, softened

1 lg. egg

½ tsp. vanilla

¼ tsp. kosher salt

Bake sweet potatoes in a pre-heated 400-degree oven for about 90 minutes or until tender. Remove from oven and allow to cool to touch. Remove peel and throw the flesh into your food processor. Add the brown sugar, milk, butter, egg, vanilla, and salt. Whirl until smooth. Pour mixture into a buttered baking dish.

Bake in a pre-heated 350-degrees for 30-40 minutes. Remove from oven; let stand 10 minutes before serving.

 

CHOCOLATE PEPPERMINT SHORTBREAD REFRIGERATOR COOKIES

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Ok, ok! I know. Everyone is totally done with baking cookies, making candy, and building sweet treats of every sort for the year! I get that. Believe me, I get that! My kitchen counter is still piled with Christmas tins containing all sorts of edible delicacies. But I just had to share this recipe with you for next Christmas.

I know, by then you will have forgotten about this recipe and will be sunning yourself somewhere in the Caribbean rather than baking 500 cookies to send and give to friends and family. And I plan to be right there with you. Using plenty of sunscreen of course. (Had to write that so my dermatologist wouldn’t get on my case.) But I have myself to think about too. I need to get this recipe off my desk because every time I look at it, I’m reminded of the tin, just a few steps away, wherein the last few of these cookies reside. So, like I said, I need to file this recipe away. Kind of a “get thee behind me Satan” reflex on my part.  

Of course, part of me simply wants to share this recipe with you because it turned out pretty darn good. And the cookies are stinkin’ easy to build. The flavor is fabulous, the shortbread is crunchy, and who can resist soft peppermint candy? No one I know. In fact, our good friend Jim would never forgive me if I didn’t build him some kind of chocolate peppermint cookie every year for Christmas. We all have our sacred seasonal treats, and for Jim its chocolate cookies decorated with peppermint. Of course, Mr. C. is also a great fan of peppermint. So, on all counts, baking chocolate peppermint cookies at Christmas time is a no brainer.

So, I hope you give this recipe a try. And for the sake of variety, I also have 3 other chocolate and soft peppermint cookie recipes on this site. Chocolate Chip Peppermint Shortbread Cookies, Chocolate Peppermint Sandwich Cookies, and Peppermint Candy and Chocolate Chip Biscotti. All are delicious and sure to make someone’s Christmas even brighter.

So as always, here’s to happy times in your kitchen. Stay safe. We still have a long way to go in our fight against covid-19. Please don’t let your guard down. I know how hard it is not to hug your grandchild or have your nearest and dearest over for dinner. Or go visit your grown kids. Or travel to foreign lands. Or go to a play or concert. Believe me, I know. But we simply can’t put ourselves or our loved ones at risk. The consequences are just too great.   

There’s an old saying that I have lived by my entire adult life. “This too shall pass.” Apparently, it’s an old Persian adage. And where I first heard it, I have no idea. Probably from my dad. I know it’s the kind of phrase he would have flung my way when I was being my usual obstreperous teenage self all those many years ago. (How he survived those years I will never understand.) Anyway, regardless of where and when I first heard the saying, it has helped me through several life altering incidents. And it still applies today. So dear friends, what we are living through right now shall eventually pass. So, stay strong. Peace and love to all.     

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

1 c. powdered sugar

½ tsp. kosher salt

1 tsp. good peppermint extract

1½ c. unbleached all-purpose flour, fluffed

½ c. good quality cocoa powder

2/3 c. milk or semi-sweet chocolate chips, or more as needed

soft peppermint candy*, crushed  

Beat the butter until pale and creamy in the bowl of your stand mixer. Add the powdered sugar, salt, and peppermint extract; beat until well combined. Whisk the flour and cocoa powder together in a small bowl. Add to the butter mixture and mix until a soft dough is formed.  

Place the dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log 1-1½-inches wide. (Your choice.) Refrigerate for at least 1 hour. Preheat oven to 350-degrees.  

Un-wrap logs and using a serrated or thin knife, slice dough between ¼-⅓-inch thick. (If dough feels too hard, leave at room temperature for 10 to 15 minutes before slicing).

Arrange slices, about 1-inch apart on a parchment paper lined baking sheet. Bake until set, 15-18 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely.  

Melt the chocolate chips in the microwave. Spread the top of each cookie with the melted chocolate.  Sprinkle the warm chocolate with crushed soft peppermint candy.  Allow the chocolate to set completely before storing in an airtight container.

*I use King Leo Soft Peppermint Sticks or See’s Peppermint Twists. I don’t use regular candy canes because they are not of the same quality. Soft peppermint is the way to go.   

          

BOURBON, BROWN SUGAR, AND DIJON MUSTARD GLAZED HAM

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One of my favorite Christmas day dinner menus begins with a spiral cut half ham. Including ham on the menu reduces my work by a considerable amount. And after playing Mrs. Santa for a month, and therefore tired of baking, shopping, wrapping, sending, delivering, cooking something special for Christmas eve etc., etc., this old gal is ready for a break on Christmas day. So, what can be easier or more delicious than a big old ham for the Christmas dinner entrée? Nothing I know of, that’s for sure.

So, when it was going to be just the two of us at table this Christmas, we decided a 10-pound ham was not out of the question. After all, we could always pawn some off on our neighbors Mark and Vicki. And then there was scrambled eggs with chopped ham, green onion, and sharp cheddar cheese for breakfasts for the next 6 weeks. And of course, Navy Bean Soup. And leftover ham freezes beautifully. So, it made good sense at the time.

In retrospect, it may not have been my best idea since we still don’t have a new freezer even after waiting for over 9 months! But I think there’s still a bit of room in our garage refrigerator/freezer. So, it should be OK. But I sure don’t regret fixing the ham with this new glaze recipe. It made for some pretty-fine eating. Not overly sweet. Just a perfect combination of flavors.

So, next time you want to serve guests (you remember the good old days of having company for dinner, right?), think about serving ham with this glaze.

I don’t know about you, but I only think about ham for holiday dinners. Why is that? It’s a wonderful pork product. So as soon as it’s once again safe to entertain, I plan to have a big old dinner party, and you can bet your last package of pork rinds, the star of the show is going to be ham!

Speaking of which, the ham bone that is currently in residence in our refrigerator is calling to me. Along with some dried Navy beans, an onion, and a few stalks of celery, I hear my name being bantered about in the kitchen by a few of the main soup ingredients. So, I better end this post and get my own butt in gear. There is soup to be made. (And ingredients to appease!)

As always, have fun in your kitchen. Experiment with different flavor combinations, and if something doesn’t work, don’t get discouraged.

If you only knew how many times my cooking experiments weren’t successful. But, of course, you couldn’t possibly know because you will never find my less than sterling attempts on this site. Simply know that in many cases, to achieve a great dish, there have been a succession of modifications along the way. But when I do find that magic combination that makes my taste buds sing, that’s what makes cooking so fun for me! May it be the same for you. Peace and love to all.

9-10 lb. spiral sliced half ham (butt end if possible*)

¼ c. (½ stick) unsalted butter

½ c. brown sugar, packed

3 T. Dijon mustard

3 T. bourbon

¼ tsp. ground cloves

freshly ground black pepper

Remove the ham from packaging and let sit 1 hour before proceeding. (If the ham comes with a glaze packet, throw it away.) Wrap the ham tightly in foil and bake approximately 10 minutes per pound in a pre-heated 325-degree oven.

Meanwhile, melt the butter and whisk in the brown sugar, mustard, bourbon, ground cloves, and black pepper.

Remove ham from oven, carefully remove the foil, and spread about ¾ of the glaze over the entire ham. Pull apart the ham slices and slather the glaze between the slices too. Place ham back in the oven and let bake uncovered for 20 minutes. Slather the remaining glaze over the top and bake for an additional 10-15 minutes, or until the glaze is slightly brown and crispy.

Remove from oven, tent loosely with foil, and let sit for 15 to 20 minutes before serving.

*I prefer the butt end of a ham. But most of the time the butt end and shank end aren’t marked on the package. The meat on the shank end (leg portion) tends to be leaner. The meat on the butt end is more tender and fatty which results in a richer flavor. But when push comes to shove, I purchase what’s available. And butt or shank end, I’m never disappointed.   

  

ROASTED BEETS, CANDIED PECANS, AND FETA CHEESE SALAD WITH A BALSAMIC VINEGAR DRESSING

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‘Twas the day after Christmas, and all through the house, every kitty was sleeping, and so was Andy’s spouse! Well, I was almost asleep. I must admit, about an hour ago I did kind of drift off a bit as I was reading. But I was awakened by a powerful sawing noise emanating from our kitchen. Mr. C. had taken it upon himself to liberate the remaining ham from its bone. And the smoked turkey from its carcass. I mean really. What a guy! I’d gladly wake up to that kind of noise any day of the week. I quickly thanked him and asked that he save the ham bone for soup later this week. He immediately agreed as he too loves Navy bean Soup. (And yes, the recipe is on this site.) Anyway, now that I was awake, I decided to start a loaf of sourdough bread, and while I was at it, start writing up this post so that I could share this recipe with you.

I truly love a good salad. And I have to say, this salad is wildly delicious. And the great part, besides the flavors of course, is that you can roast the beets, prepare the dressing, and candy the pecans well in advance. So then just before serving, all you need to do is place some arugula on a plate, platter, or shallow bowl, sprinkle on some beets, drizzle on some dressing, crumble on some feta cheese, and garnish with candied pecans. So, the final assembly takes about 3 minutes.

Now granted, this is not going to be an everyday salad in our home. I don’t always have roasted beets and candied pecans lying around. But I see no reason not to make this simple dressing over and over again, and there is almost always feta cheese in our refrigerator. So, a simpler version with just arugula or spinach, feta, and this dressing is going to be served a lot here at Chez Carr. It is just a heavenly combination of flavors. Much like our beloved Argentinian Remolacha. (Yes, that recipe is on this site too.)

Well dear friends, I’m going to make this a short post. My wing-back reading chair is beckoning. And if I’m lucky, I’ll get a couple chapters in before the sand man comes to visit. May the joy of this holiday season be with you and yours. Happy New Year.

For the Salad:

baby arugula preferably, but baby spinach or mixed greens make a good substitute

diced roasted beets (see recipe below)

Balsamic Vinegar Dressing

feta or chèvre, crumbled

candied pecans (see recipe below) or toasted plain pecan halves 

This salad can be made to size. For the two of us, I start by spreading a layer of arugula on about a 9-inch plate. Then I throw on a few beets, followed by a healthy drizzle of the dressing. Then top with the crumbled feta and garnished (liberally) with candied pecans. Serve immediately.

Balsamic Vinegar Dressing:

⅓ c. extra virgin olive oil

¼ c. good balsamic vinegar 

1 T. Dijon mustard (I use Maille brand Rich and Creamy Dijon Mustard Blend)

1½ T. honey

1 T. finely minced shallot

½ tsp. kosher salt

freshly ground black pepper

In a small bowl or jar, whisk or shake the olive oil, balsamic vinegar, mustard, honey, minced shallot, salt, and pepper together. Taste and adjust seasoning. Dressing can be made ahead.

Oven Roasted Beets

2 med. sized beets

2 tsp. extra virgin olive oil

kosher salt

freshly ground black pepper

Remove the tops and the roots of the beets and peel with a vegetable peeler. Cut the beets in bite sized pieces. Place on a baking sheet and toss with the olive oil and sprinkle lightly with kosher salt and pepper. Roast in a pre-heated 400-degree oven for 30 to 40 minutes, turning once or twice with a spatula, until the beets are just tender. Remove from oven and allow to cool. Set aside.

Rudi’s Rosemary and Maker’s Mark Pecans

2 T. unsalted butter

2 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

½ tsp. ground chili pepper

1 T. brown sugar, packed

1 T. Maker’s Mark bourbon

2 c. pecan halves

Melt butter in a small frying pan. Add the chopped fresh rosemary, salt, chili powder, brown sugar, and bourbon. Stir to combine. Add the pecans and stir to coat.

Bake in a single layer on a parchment paper lined baking sheet in a pre-heated 375-degree oven for 13-17 minutes, or until the nuts darken a bit and become fragrant. Stir halfway through the baking time. (Watch carefully. They burn easily.)

Remove from oven and allow to cool completely before storing in an airtight container.   

Sunrise from our deck a few mornings ago. It was so glorious that I just had to capture the moment. Of course I was still in my jammies, bathrobe, and bare feet – so I didn’t linger. But what a way to start the day! Luckily I could still see it perfectly from our kitchen sink. (Plus being inside the house, I could spare our neighbors the site of me first thing in the morning. Definitely the neighborly thing to do!)

    

BACON, CARAMELIZED ONION, SWISS CHEESE, AND SPINACH QUICHE

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I know, quiche can be kind of a pain in the bucket to prepare. But boy oh boy, the effort is well worth the pleasure of biting into a pastry crust filled with a savory egg custard blended with cheese, tasty bits of meat or seafood, and veggies. In my book, quiche is a treat.

So, the other evening I decided we had been good and deserved something special for dinner. And what came to mind was quiche.

Now years ago, before I became so lazy, I used to make a regular pie crust that involved getting out my stand mixer whenever I wanted to build a quiche. Too much effort anymore. Plus, I developed a true liking for this no-roll pie crust. It’s definitely not as flakey and perfect as my regular pie crust and I wouldn’t even consider using it with regular pies. (Find my favorite recipe under “Pie Crust” on this site.) But, because this crust recipe contains less fat, it comes out kind of crisp. I actually find the crispness of this pastry to be a perfect foil for the soft and fluffy filling. So, when I make a quiche now, I use the recipe below. And that practically cuts my work in half. But more about this quiche.

I had bacon on hand. As well as some spinach that needed to be used, an abundance of Swiss cheese, and a hankering for caramelized onions. Put them all together, turn yourself about, and you have the makings for a pretty darn good quiche. And isn’t that the lovely thing about quiche. Once you have the basic egg, milk, and cheese part down, you can use any number of other ingredients to flavor this dreamy dish. Besides bacon, you can use ham, crumbled and cooked breakfast, spicy, or Italian sausage, shrimp, scallops, crab, chicken – the list goes on and on. And any veggie or veggies that rocks your socks.

So, when life throws you a mixture of unrelated ingredients, you might consider them a blessing in disguise. They might lead you to fixing a unique and delicious quiche.

As always – stay safe, stay sane, and stay home. Christmas is going to be rough this year. There is no denying that fact. But be a part of the solution, not a part of the problem. We will get through this. But it takes a team effort. Peace, joy, and love to all.

Quiche No-Roll Pie Crust:

2 c. unbleached all-purpose flour   

heaping ½ tsp. salt

1 tsp. sugar

scant ¼ tsp. baking powder

7 T. vegetable or canola oil

5 T. cold water  

Whisk the flour, salt, sugar, and baking powder together. Whisk the oil and water together. Pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of a fairly deep pie pan, then up and over the rim. Crimp or mold the pie crust around the edge to make it pretty.   

Bake in a pre-heated 400-degree oven for 12 minutes. Remove from oven and set aside until you are ready to assemble the quiche. Reduce oven temperature to 375 degrees.

Quiche Filling:

8 slices thick, meaty bacon, cut into small pieces

½ med. yellow onion, diced

3 c. finely chopped spinach, not packed

2 c. grated Swiss cheese, divided  

4 lg. eggs

1⅓ c. whole milk

1 tsp. Dijon mustard

¼ tsp. kosher salt

freshly ground black pepper

pinch ground nutmeg, plus a bit more for sprinkling

While the crust is baking, fry the bacon in a medium sized fry pan until crisp. Remove cooked bacon from pan with a slotted spoon. Remove all but about 1 tablespoon of the bacon fat.

Add onion and cook over medium low heat, stirring frequently, until the onion is soft and starts to become a light golden brown, about 20 minutes.  Add the spinach and sauté for a couple of minutes, just enough to wilt the spinach a bit. Remove from heat.  

Meanwhile, in a medium bowl whisk the eggs, milk, Dijon mustard, salt, pepper, and nutmeg together. Set aside.

Quiche Assembly:

Spread the bacon evenly over the partially baked crust. Then spread on the onion and spinach mixture. Sprinkle 1½ cups of the grated cheese evenly over the onion mixture. Pour the egg mixture on top. Sprinkle with the remaining ½ cup cheese and nutmeg. 

Bake in the 375-degree oven until puffed and firm when touched in the center, 35-45 minutes. The internal temperature should reach 165 degrees. Remove from oven and allow to cool on a wire rack for 10 minutes before serving. To serve, cut into 6-8 wedges.

      

RUDI’S ROSEMARY MAKER’S MARK PECANS

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I may have baked my pecans a minute too long. They look dark, but in no way do they taste burned. In fact, they taste perfect!

Well, have I got a lovely recipe to share with you today. And just in time for Christmas too. Because if these savory and slightly sweet glazed nuts aren’t Christmas gift fare, then I’m Ebenezer Scrooge! And I’m not miserly enough to be Scrooge. (Old enough true. But not miserly enough!) And, even if you make a batch of these nuts just for yourself, you are going to feel totally pampered. Because these shining examples of culinary ingenuity, are a special treat. And don’t we all deserve a treat, especially this year? You bet your sweet bippy we do!

This recipe was sent to me by our friend Rudi, who along with her husband Bert spend their summers here on Camano Island. (Well, not this year, for obvious reasons, but most summers.) And while here, we got to know them because they attended some of the jazz concerts we hosted. We hit it off right away. They are true food lovers, as are we. So of course, we became friends. And now Rudi reads my blog and thought I might like these nuts. So, she sent me her recipe. Well, liking them is an understatement! I love them. So, thank you, thank you, thank you Rudi for the recipe.

So, aside from the fact that these nuts are delicious, you should know that building them is stinkin’ easy. But you really do need to use fresh rosemary in this recipe. And if you don’t have a rosemary plant or two in your yard or on your deck, why the heck not? This amazing herb can be grown outdoors as a perennial shrub in Zones 7 and warmer. In colder areas, it needs to be kept in a pot and brought indoors for the winter. Believe me, if I can make it grow, you can too. Of course, I my have an advantage. I’ve been growing some of my own herbs (rosemary, sage, oregano, bay leaves, and thyme) for decades now. I also grow my own chives and Italian parsley. Chives are a perennial, so every year they re-appear as if by magic. Parsley, however, is a biennial so I’m still required to regularly buy parsley at the grocery store. And I use a lot of parsley. But I digress. Back to these nuts.

You simply must give them a try. They are so simple to make and so delightful to munch on. Thanks again Rudi for the recipe.

So, as always, have fun making great food. Keep trying new recipes. And keep counting your blessings. Peace and love to all.

2 T. unsalted butter

2 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

½ tsp. ground chili pepper

1 T. brown sugar, packed

1 T. Maker’s Mark bourbon

2 c. pecan halves

Melt butter in a small frying pan. Add the chopped fresh rosemary, salt, chili powder, brown sugar, and bourbon. Stir to combine. Add the pecans and stir to coat.

Bake in a single layer on a parchment paper lined baking sheet in a pre-heated 375-degree oven for 13-17 minutes, or until the nuts darken a bit and become fragrant. Stir halfway through the baking time. (Watch carefully. They burn easily.)

Remove from oven and allow to cool completely before storing in an airtight container.   

My furry helpers. Max to the left on Andy’s desk. Miles spread out as far as possible on mine. And yes, this recipe is what appears on my computer screen. So any punctuation errors, etc. are because of Miles!

  

HONEY ROASTED NUTS

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This recipe from noted NW culinary figure Greg Atkinson appeared in the December 13th Pacific NW section of the Seattle Times. Now of course, most of you who are refined, sophisticated, and savvy denizens of greater Seattle probably also subscribe to the Times. And have undoubtedly already made a batch of these nuts. But if you don’t subscribe to the Times, or don’t live in the area, or haven’t had the time or inclination to build a batch, then boy oh boy, do I have a treat for you.

These nuts are absolutely perfect. They aren’t too sweet. They aren’t too salty. They are, as Goldilocks would put it, “just right”! And extremely easy to throw together. And I’m telling you true; even a beginning cook should be able to make these nuts with no trouble at all. And what a lovely gift for someone or just as a special treat for your family. So, a big thank you to chef Atkinson for this marvelous recipe.

As always, continue to stay safe, continue to have patience with your family members, and continue to take super good care of yourself. It’s very easy to get so wrapped up in everyone else’s needs, that we forget about our own. I know how it goes, because once upon a time I was “mommy” to 4 kids. Some of those years are still a blur in my memory banks. I’m hoping that when I get really old, as opposed to just old like I am now, some of those memories will re-surface crystal clear. Because I loved being a mom, even with all the hassles, hard work, inconvenience, and exhaustion not mentioned in the original job description.

I guess what I’m trying to say, is treasure the time you have with your family. Your kids will be grown and gone sooner than you can say, for the millionth time, “I said clean up your room, and I mean now, not tomorrow!”

Peace, joy, and love to all. And a very, very Merry Christmas.

8 c. whole pecans, walnuts, macadamia nuts, or almonds (I use 2 cups of each)

¼ c. granulated sugar

1 T. kosher salt  

1 T. brown sugar, packed

1 T. water

2 T. honey

2 T. canola oil

Preheat the oven to 375-degrees. Spread the nuts out on a rimmed baking pan. Toast in the oven until a light golden brown and they begin to smell toasted, about 8 minutes.

Meanwhile, stir the sugar and salt together in a large bowl; set aside.

When the nuts are toasted, remove them from the oven and make the glaze.

In a large frying pan over high heat, combine the brown sugar, water, honey, and oil. Stir until the mixture is boiling. Reduce heat and immediately stir in the warm, toasted nuts and cook, stirring just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Remove from heat and toss the hot, glazed nuts in the sugar and salt mixture. Gently stir the nuts until every single one is coated. Return them to the baking sheet and spread them out in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating.

Remove from oven and allow the nuts to cool completely on the pan before you move them around. (Tossing or packaging them before they are completely cool could cause the coating to come off.) When the nuts are completely cooled, store in an airtight container.

CHOCOLATE AND ALMOND COVERED OLD ENGLISH TOFFEE

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I have been making this toffee now for about 50 years. I don’t make it every year, because frankly, I can’t stop eating most of it myself. It is truly my favorite candy. It’s basically better than Almond Roca. And I know, is that even possible? But you’ve just got to trust me here. It is better, and a hell of a lot cheaper and fresher than the stuff you get in a can. (No offense, Brown & Haley!) And the best part of all, it’s really easy to make. You do, however, need a heavy pan (I use one of my smaller Le Creuset Dutch ovens) and a good candy thermometer. And you must have patience. Not easy at Christmas time. But a must if you are going to produce perfect toffee.

Anyway, as you can see from the list of ingredients, this is not a complicated recipe. In fact, if you use salted butter you don’t even need the ¼ teaspoon of salt. So, it would take a little bit of work to find a candy recipe with fewer ingredients.

The only thing I have left to say about this candy, is that it makes a wonderful hostess gift, or a thank you offering, or a way to say Merry Christmas to loved ones. Once you make this candy however, there’s no turning back. It will haunt you every Christmas if you don’t make it. It’s kind of like being a character in the Nutcracker. You can just be lying in bed trying to go to sleep when a vision of English toffee dances through your head. Believe me, it has happened to me more than once. So, don’t let that happen to you.

As always, have fun in your kitchen. Create delicious and healthy food for yourself and your family. And this Christmas, let’s all be especially grateful for our many blessings. And thankful for those special friends and relatives that so greatly enrich our lives.

In years past, it has been all too easy for me to take my family and close friends somewhat for granted. This year, if there has been any positive outcome to all the stress and sacrifice, it’s been my realization of how much I love and cherish my dear friends and my amazing family. Their importance in my life will never again be considered a given. Peace, joy, and love to all.  

1 lb. (4 sticks) unsalted butter

2 c. granulated sugar

¼ tsp. kosher salt

2 c. milk or semi-sweet chocolate chips (I use a combination)

1-1½ c. chopped toasted almonds 

Line an 18 x 12-inch jelly roll pan (also called a half-sheet pan) with parchment paper.

Using your favorite wooden spoon, combine the butter, sugar, and salt in a heavy saucepan. Bring to a boil over medium low heat, stirring constantly to dissolve the sugar. Once the candy is boiling, reduce the heat a bit and slowly and evenly stir the mixture until the candy reaches 300 degrees. (I find myself adjusting the heat the whole time I am making this toffee. If it seems to be getting too hot, I turn down the heat. If it appears not to be getting any hotter, I add a few more BTUs. Kind of a constant reevaluation of existing conditions.  

When the temperature reaches 300-degrees*, remove from heat and quickly pour the very hot mixture onto the prepared pan. Spread the hot candy out using an offset spatula. (I must admit that Mr. C. helps me with this part. He holds the pan while I scrape out the candy with a silicone spatula. Then he goes away, and I spread the toffee out as quickly as I can.)  

Immediately sprinkle the chocolate chips evenly over the toffee. Let sit for a couple minutes while the chocolate melts. Then again using your offset spatula, spread the softened chocolate into an even layer over the toffee. Immediately sprinkle the chopped almonds over the chocolate. Gently and carefully press the almonds into the melted chocolate.

Let the candy cool completely (that means the chocolate too) before breaking into serving size pieces. Store in an airtight container in a cool place.

*If it’s an especially humid (rainy) day, let the candy go to about 302 degrees. That will help keep the toffee brittle.