Author Archives: Patti

CANDIED PECAN BOURBON PRALINE FUDGE

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I love pralines. Can’t help myself. But I’ve never had the patience or the perfect recipe to replicate the pralines that reside in my memory. But then, my memory ain’t what it used to be either. Plus, I’m not in New Orleans where I first tasted pralines that I firmly believe were made in heaven by angels who just happen to love jazz. Then transported somehow into the candy shops all throughout the greater New Orleans environs.

And yes, I know, most theories revolve around French settlers arriving in New Orleans bringing with them the current candy’s predecessor, a sugar-coated almond confection. It is said that African American cooks working in the French colonists’ kitchens transformed the sugared-almond candy into the pralines we know today. And because of their abundance, pecans replaced the almonds. The final product, which is what we have today, is a sweet, brown sugary, creamy patty filled with pecans. And as much as this theory makes sense, my bet is still with the angels. Because pralines are heavenly. Who can argue with that? So, this is not a recipe for a true praline. But, it is a recipe for one heck of a wonderful fudge.

The candied pecan part of this recipe is based on a cookiesandcups.com post I found on-line. The fudge part is from my original cooking instructor – Betty Crocker. I put the two together, and if I say so myself, which of course I will, these two recipes were a marriage made in heaven. (There I go again with that praline “heaven” theme!)

But seriously, once you taste this fudge, if heaven isn’t the first thing that comes to your mind, there is no hope for the human race. (It’s kind of iffy anyway, but this would leave no doubt!)

So, dear readers, if you want to impress the pickles out of yourself and even your friends, I suggest you mix up a batch of this candy at your earliest convenience. And guess what? Christmas is just around the corner. So why not gift some of this amazing fudge to a particularly wonderful neighbor, or your kid’s teacher who is zooming in every day so that your child can continue to learn and stay motivated during the weirdest time most of us have ever experienced. Or that friend who could use a special treat. This is the season of sharing. Let it begin with you.

Peace, joy, and love to all.

Candied Pecans:  

2 T. unsalted butter

3 c. chopped pecans

½ c. brown sugar, packed

1 tsp. kosher salt  

¼ c. water

1 tsp. vanilla

Line a baking sheet with parchment paper and set aside.

In a large skillet, melt the butter over medium heat. Add the pecans and stir continuously for 3 minutes, to lightly toast the pecans.

Add in the brown sugar; stir for an additional 2 minutes to melt the sugar.

Stir in the salt and the water. Cook, stirring continuously, until the water is evaporated, 3-4 minutes. Add in the vanilla and stir to coat. Remove from the heat and spread evenly on the prepared baking sheet.

Bake in a pre-heated 350-degree oven for 5-7 minutes, or until the nuts are fragrant and lightly crisp.

Remove from oven and allow to cool completely on the baking sheet. When cool, break apart.

Bourbon Praline Fudge:  

4½ c. powdered sugar

4½ tsp. bourbon

3 c. brown sugar, packed

1 c. (2 sticks) + 2 T. unsalted butter

pinch kosher salt 

¾ c. evaporated milk

3 c. candied pecans (from recipe above)

Place the powdered sugar and bourbon in the bowl of your stand mixer. (I use my Kitchenaid mixer.) Set aside.

In a heavy 4-quart saucepan, cook the brown sugar, butter, salt, and evaporated milk over medium heat for 2 minutes, stirring constantly, or until the butter has melted and the brown sugar is dissolved. Gradually heat to a full rolling boil and stir constantly for 1 minute. Remove from heat and scoop into the bowl of your stand mixer right on top of the powdered sugar and bourbon.

Using the paddle attachment, beat on low speed for 1 minute. Then beat for 7-10 minutes on medium speed or until the mixture begins to hold its shape and is warm to the touch. (My fudge took 7½ minutes on speed “4”.) Using a spatula, quickly stir in the candied pecans.

Immediately pour/scoop the mixture into a lightly buttered parchment paper lined 10×16 pan or 2 9-inch square baking dishes. Smooth out the fudge with an offset spatula. Refrigerate for 2 hours or until firm.

When ready to cut, lift the parchment paper out of the pan(s). Peel off the parchment paper and cut the fudge into small pieces. (This fudge is very rich!)

Store in an airtight container at room temperature. Gift to anyone you feel is worthy.

  

NOT YOUR ORDINARY GINGERBREAD MEN (AND WOMEN)

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Ok, you know I am always up for a cooking adventure. But today my good karma must have been hiding in a closet, or my stars were not in alignment, or I simply drew the short straw. Whatever!! Because in trying my hand at decorating the delicious gingerbread men and women I made with this recipe, I not only made a ginormous mess, my decorated gingerbread “people” came out looking demented. I’m not kidding. (The picture below will attest to the fact. And these were the best of the lot!) But then, I was trying out a new icing recipe.

The frosting recipe I use for decorating cookies like “Pink Cookies” (delicious BTW), has cream cheese in it. I just didn’t know how that frosting would hold up being stuffed into a container and mailed across the states. So, I wanted an icing that would set up really well. Well, it set alright. So much so, that I could barely entice it out of the brand new, super duper, guaranteed to make decorating easy enough for any normal 6 year-old, squeeze bottle. Now granted, my hand strength isn’t what it used to be. But I’m not a weakling either. And apparently, from the looks on the faces of the cookies I did manage to “decorate”, they were as glad I was finished massacring them as I was! Not a good working relationship when the cookies themselves are begging for mercy!

Good grief! Who left me alone with these poor babies. I have humbly apologized to these cookies, if that makes you feel any better. But rightly so, they are still not speaking to me.

So, before I could totally mess up the entire population of perfectly wonderful gingerbread men and women I created, I threw the whole mess of icing down the drain. And even that wasn’t easy! The icing resisted every attempt I made to dislodge it from the squeeze bottles. I finally just blasted them with hot water and set them in the sink to think about the error of their ways. They are still there. I am simply too tired to go another round with them until after I’ve had my before dinner martini! And perhaps if I wait long enough, Mr. C. will get tired of looking at them and try his hand at dislodging the edible (I think) plaster of Paris like icing I inadvertently concocted. But enough about my trials and tribulations. Sigh…. And more about these cookies.

This is basically my favorite spice cookie recipe. I’ve been making these cookies – Speculaas (Dutch Spice Cookies) since I was introduced to them in 2004 by our dear friends Nile and Sarah at a cookie exchange party we hosted at our Bellevue home. And yes, I make them every year. I’m actually fearful that if I don’t send these cookies in my kids Christmas goodies packages, things might turn ugly. So, I’ve never taken the chance.

So dear readers, if you want to make a fantastic cookie to share with your friends and family that travels well and stays fresh for weeks, this is the cookie to build. And no, you don’t need to cut the cookies into gingerbread men and women. You can choose any shape you wish, or just cut into squares. That works too.

As always, stay happy and healthy. Keep remembering that for many of us, the true meaning of Christmas is in Christ’s own message of peace and goodwill towards man.

There’s a wonderful old gospel song, “This Little Light of Mine” that I feel is very relevant for our world today.  It became an anthem of the civil rights movement in the 1950’s and 60’s. People sang it and other spirituals during the Civil Rights Movement as a way of expressing unity as they fought for equal rights and freedom for everyone. So, dear readers, let your own little light shine. Bring the joy of the holidays to as many people as you can. Peace and love to all.

1 c. unsalted butter, room temperature

1½ c. brown sugar, packed

3 T. brandy or rum (I use brandy)

3 c. unbleached all-purpose flour

4 tsp. baking powder

1 T. ground cinnamon

1 tsp. ground cloves

1 tsp. ground nutmeg

½ tsp. ground ginger

½ tsp. salt

Beat butter and brown sugar together until light and fluffy, about 4 minutes. Add the brandy. Whisk the flour, baking powder, spices, and salt together and add to the butter mixture. Beat until completely combined. 

Form dough into a ball. Knead the ball on a surface sprinkled with a bit of flour. Roll the dough between ¼ – ⅓ inch thick. (I go more towards the ¼-inch thickness). Using your gingerbread men and women cookie cutters, cut as many cookies as possible and place on an ungreased cookie sheet one inch apart. With the dough that is left, form it into another ball and roll out as before. Keep going until all the dough is used. (The last bit can always just be rolled into a flat circle and enjoyed by the cook.)

Bake in a preheated 375-degree oven for 12-15 minutes or until brown and firm. Do not under-bake. Cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely. Decorate when completely cool if so inclined. Just don’t ask me for an icing recipe. I am ill equipped for that task.

 Store the cooled cookies in an airtight container. And then, nibble away.

  

CANDIED GINGER REFRIGERATOR SHORTBREAD COOKIES

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And yes, I know I already have a couple of recipes for candied ginger shortbread on this site. And they too are fine recipes, yes indeed they are. One is just a little different from this recipe and found under Christmas Refrigerator Shortbread Cookies. With the other, you bake the dough in a more traditional manner. That is to say, like a bar cookie. And most of the time, that’s how I make shortbread, regardless of what additives I choose to use that day. But for shipping, bar cookies are not the best way to ensure freshness. All of those cut edges and all. So, this recipe came into being. And I really like how these cookies turned out. But then, I love candied ginger. And shortbread. I mean really, what’s not to like? Anyway, these cookies are going to be part of my Christmas goodie packages this year. That is of course if we don’t eat them all first! But they’re so easy to build, I can easily make more.

Speaking of making life easy for yourself. (We weren’t, but we are now.) When building multiple types of cookies for gift exchanges, bake sales, Christmas gifts, etc., I have found what works best for me, is to make it a two-day process. One day building the dough, and the next day baking them off.

So, first day, you have a messy kitchen, but can re-use many of the same measuring cups and bowls over and over throughout the day. Same with ingredients. Designate an area in your kitchen to place all the supplies needed that day. Then as an ingredient is called for, you go to your stash, measure out what you need, and return the rest to its assigned place. Makes life so much easier. And believe me, it took me years to figure this out. My first inclination is always to clean up after myself as I go along. And this includes putting everything away after I’ve used it. And washing all the dishes before I go onto the next dish. That’s really how I normally work in the kitchen.

But like the other day when I was making 5 different kinds of cookie dough, I would have run myself ragged returning the flour to the pantry after every use. As if was, I just turned around, set it on the back counter, and proceeded to the next ingredient. And when that dough was complete, on to the next with all the necessary ingredients close at hand. Same thing with the measuring cups. Is it absolutely essential to wash out the measuring cup I use just for flour every time? Of course not! So why go to the bother?

Now I do realize that not everyone makes 5 kinds of cookies in one day. Most people are smarter than to do that to themselves. But even if I were only making 2 types of cookies, I would still use the same principal. Just a practical way to use my time more efficiently. And to save my body a few steps here and there. And that’s getting mighty important as I pack on the years. So, anyway I can save myself both effort and time, I do it! But on to the fun part of this 2 day adventure.

Day 2 of this process. Yeah team! No mess, just cookies going in and out of the oven for a few hours. (Kind of like a reward or a day off for good behavior.)

So, if you too are planning edible gifts for family and friends, I suggest you try my method for keeping sanity a reality. And make this one of the cookies you decide to gift to family and friends. And if you have quite a few goodie packages to put together, I would suggest doubling this recipe. You are definitely going to want to keep a few of these cookies for yourself.

As always, think giving not getting, think blessed if you have a roof over your head and enough food to feed your family, and think how you can make life better for those around you. Baking and sharing cookies is an easy way to lift both your own spirit and the spirits of the person or persons who are the lucky recipients of your largess. Peace and love to all.

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

1 c. powdered sugar

1 tsp. vanilla

½ tsp. salt

½ tsp. ground ginger  

2 c. unbleached all-purpose flour

½ c. finely chopped candied ginger

granulated sugar

With an electric mixer, beat butter, powdered sugar, vanilla, and salt together until smooth and creamy. In a separate bowl whisk the ground ginger and flour together. Add the chopped ginger to the flour mixture and make sure every little piece of ginger is coated with flour. Add the whole mess to the butter mixture. Mix only until dough forms.

Divide the dough roughly in half. Place each piece of dough on a long piece of plastic wrap. Sprinkle granulated sugar over and around the dough. 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 knife, slice dough 3/8-inch thick. (If dough feels too hard, leave at room temperature for 5 to 10 minutes before slicing).

Arrange slices, about 1-inch apart on a parchment paper lined baking sheet. Bake until lightly golden on the bottom and around the edges, 13-15 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.   

CREAMY SMOKED SALMON CHOWDER

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So, I love chowder. And I love my chowder to be thick and creamy and full of calories. Well, this chowder has it covered in that regard. Plus of course, I simply must have lots of oyster crackers with my chowder. Which in turn, only acts to up the carbohydrate count. (BTW, whoever invented oyster crackers deserves a gold medal as far as I’m concerned!) Anyway, for the very reasons written above, I don’t prepare chowder very often. But when I do, I enjoy the heck out of it.

Now one of the problems of most chowders for Mr. C, is that they usually contain a lot of potato. And the poor dear is not a big fan of potatoes. But I solved the problem in this chowder. One potato only, and then diced into very small pieces. Plus, I cooked the lone potato right along with the mirepoix, so it was very soft and almost inconspicuous when it finally reached the soup bowl. In fact, Mr. C. actually loved the chowder, potato and all. (Gold star for me on this one!)

So, if you too are a chowder hound, let me recommend this simple to prepare recipe. It is practically on the table before you can call your family to dinner. (I really like that in a chowder.) And no other dishes are required. (I also like that aspect of serving chowder.) But then I’m old and getting kind of lazy in my advanced years. (I’m OK with that too.)

So, as always, keep feeding yourself and your family well. Keep lifting everyone’s spirits by trying new and fun recipes. And please forgive me if I don’t post recipes as often as usual. I’m busy right now. It’s Christmas time after all! So, I have goodie packages to get ready. Stollen to configure, cookies to bake, candy to make, and party mix to assemble.  So even finding time to cook dinner has become an issue. But I’m taking a wee break today from holiday fixins. We’re out of bread, it’s cold so chili sounds good, and I need a few hours off my feet. So, sourdough bread is rising as I write, beans are cooking away for the chili, and I’m sitting at my desk writing to you all. And yes, it feels very good to be sitting down. Peace, love, and a wonderful beginning of Hanukkah to all.

Like I said, a much needed break is in order today. But tomorrow I’ll be at it again. (Some of us just never learn!)

2 T. unsalted butter

2-3 slices of thick, meaty bacon, chopped into small pieces

1 c. chopped onion

1 med. carrot, finely diced

½ c. chopped celery, including leaves

1 med. red or Yukon gold potato, peeled and diced (or more potato is you so desire)

3 garlic cloves, finely minced

½ tsp. kosher salt

freshly ground black pepper

¼ tsp. dried thyme, or more to taste

1 c.  chicken broth

½ c. dry white wine

2 c. whole milk, or more as needed

3 T. flour

½ c. heavy cream

2 c. chopped lightly smoked salmon (or any amount you want) 

2-3 tsp.  capers*, opt.

2-3 tsp. fresh lemon juice*, opt.

In the bottom of a large heavy covered pot, melt the butter and fry the bacon pieces until crisp. Add the onion, carrot, celery, and potato; cook until the onion is soft. Add the garlic and cook for 1 minute. And the salt, pepper, chicken broth, wine, and 1 cup of the milk. Bring to a boil, reduce heat, and simmer covered until the potato and carrot are soft, about 15 minutes.

Whisk the flour and remaining milk together. Stir into the pot and let cook for a couple of minutes. If there isn’t enough liquid in the pot, add a bit more milk as needed. Allow chowder to simmer until thick. Add the cream. Bring to a very low simmer and add the salmon. Taste and adjust seasonings. Cook only until the fish has warmed. Do not let the chowder boil. Great served with oyster crackers. Pass the capers and lemon juice.

*I like the chowder better without the capers and lemon juice. Mr. C. likes the additives. So, next time I fix this chowder, the capers and lemon juice will be served at table as garnishes. Then we can both have what we like. It’s all about compromise, after all!   

     

PÖRKÖLT (HUNGARIAN PORK STEW)

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OK, I don’t care what anyone else thinks about Hungarian food, it is always going to be one of my favorite cuisines. There is just something about paprika, caraway seeds, and sour cream that causes my mouth to start salivating. And of course, it’s partially because of the creamy nature of many of the dishes that I so adamantly love any type of Hungarian food. Because, above all else, I am truly passionate about creamy food. And I know I am not alone in this predilection. But mainly, my love of Hungarian food is because of the inherent flavors associated with this lovely cuisine. I mean really, who doesn’t love cabbage rolls, chicken paprika, rye bread, goulash, cucumber and onion salads, liptauer, and sauerkraut, to mention a few? No one. Well at least no one who has ever had a truly decent rendition of any one of these dishes. So, on that happy note, I have another grand Hungarian dish to share with you today.

Pörkölt is delicious. That’s the best way I know to describe this dish. I could add that the meat that has simmered in the sauce is succulent, that the sauce is both creamy and savory, but why bother? The main word that will pop into your mind when you take your first bite is delicious. Plain and simple. So that’s where I’m going to leave it. OK, I should tell you that this stew is very easy to prepare because I know that would be a helpful thing for you to know. And that even though you might not normally cook with a lot of paprika, caraway seeds, marjoram, or dill weed, I would strongly suggest that you not refrain from using them in this dish. Because they are the ingredients that make this stew special. And this stew is indeed just that – special. And a great way to use a lean hunk of pork. So enough about this recipe. Just prepare it. If I do say so myself, this is one of the best concoctions I have ever produced. And I do believe, Mr. C. would heartily agree with that statement. If he could first wipe the smile off his face, that is!

So as always, keep cooking delicious and healthy food. Keep trying recipes that take you a bit out of your comfort zone. (No better way to learn than by doing.) And have fun getting ready for Christmas. It’s going to be such a different celebration this year. But I plan to make it as festive as ever, maybe even more so. I always bake lots of cookies and make candy and special breads for our family and friends. But this year, more than ever before. So, my kid’s packages are going to be overflowing. And for friends and relatives in the area – special deliveries. (Ring the doorbell and run kind of deliveries.) So, please join me in making this holiday truly memorable. Bake up a storm and share your good fortune with those you care about. Ho Ho Ho to you and yours.

3 T. extra virgin olive oil

2-3 lbs. boneless pork loin roast, all fat removed, and cut into bite sized cubes

1 tsp. kosher salt

freshly ground black pepper

1 lg. yellow onion, chopped

½ c. chopped carrot

3 garlic cloves, minced

3 c. chicken broth

2 T. tomato paste

2 T. sweet Hungarian paprika, or more to taste (I ended up using 7 teaspoons)

1 tsp. caraway seeds

½ tsp. marjoram

1 bay leaf

¼ c. flour

¼ c. dry white wine

1 c. sour cream

1½ – 2 tsp. dill weed, or more to taste

thick egg noodles, cooked al dente, drained and buttered

Heat the olive oil in a Dutch oven. Add the pork cubes to the pan, along with the salt and pepper. Fry the meat until a bit browned.

Stir in the onion and carrot; cook until the onion is tender. Add garlic; cook 1 minute longer. Add the broth, tomato paste, paprika, caraway seeds, marjoram, and bay leaf. Bring to a boil. Add the browned pork cubes, reduce heat, cover, and simmer for 90 minutes or until the pork is tender.

Whisk the flour with the white wine together until smooth. Stir into the pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from heat and stir in the sour cream and dill weed. Taste the sauce and adjust seasoning. You will probably need a bit more salt. Return to heat and cook over low heat for 1-2 minutes or until heated through (do not boil). Serve over buttered egg noodles. (I serve the stew in a soup bowl.)

Please note: This is a very rich stew. I served it last evening with a simple cucumber salad. The vinegar in the dressing helped cut the richness of the stew. See recipe below.

Cucumber Salad

½ English cucumber, partially peeled and thinly sliced

2 tsp. white vinegar

¼ tsp. granulated sugar

¼ tsp. kosher salt

freshly ground black pepper

Mix all together in a small bowl. Set on your counter until dinner is ready.

 

MASHED POTATOES WITH BACON, CHEESE, CHIVES, AND SOUR CREAM

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Sounds like the makings of a twice baked potato, right? Well, you are spot on if you came up with that spontaneous analysis. Because that’s just what I made last night as a side dish to go with marinated grilled flank steak and spinach salad. OK, not a twice-baked potato, but darn close.

As I am sure some of you are aware, my dear husband is not a potato lover. How can this be you might ask? Well forget it! I haven’t figured it out yet and we have been together for 3 decades. It’s just the way he is!

So yesterday when I was pondering what to serve with the grilled meat, I happened to glance in my veggie basket that lives on my kitchen counter. And there I recorded 4 Yukon Gold potatoes left over from Thanksgiving. And they very much needing to be used because that sickly green that can happen to potatoes that are left exposed too long to light, was in full regalia. So, potatoes for dinner was not an option. (I usually don’t keep potatoes around for this very reason. But not going to the store as often as usual, and not having an ounce of room available in my pantry has had a negative impact on my otherwise stellar ability to keep vegetables fresh. (Right, like that was ever the case! But it sounds good.) Anyway, before the poor darlings went any further over to the dark side, I decided these potatoes were going to be eaten this very evening. Come hell or high water. But how to make them palatable for my husband? Light bulb time! Mr. C. loves twice baked potatoes. But leaving the peels on these potatoes was not an option. So, use all the same ingredients that he loves, just all mixed together in a mash. And there was much rejoicing at table last evening. Mr. C. was happy. I was happy. And I’m sure the potatoes were happy to be of service.

So next time you want to change things up a bit, re-invent an old favorite. Tired of the same old salad dressing, make a new one. BTW, there are lots of salad dressing recipes on this site. Tired of the same old chili. Use chicken or white beans or taco seasonings in place of the usual ingredients you normally would include. Just use your imagination and trust your own judgement. If you are like me, you have been cooking for quite some time now. No time like the present to test your skills.

So, as always, have fun in your kitchen. Consider what foods make your family happy. And use alternative ingredients whenever possible rather than rushing off to your local grocery store. Stay safe.

Peace and love to all.

4 potatoes (your choice), peeled (again your choice), and cut into same sized cubes (trust me on this one)

3-5 slices of thick meaty bacon, cut and fried until crisp

2 T. unsalted butter

¾ c. grated sharp cheddar cheese

2 T. chopped fresh chives

⅓ c. sour cream, or more to taste

whole milk

kosher salt

freshly ground black pepper

Steam the potatoes until fork tender. (No crisp tender or al dente for this vegetable. You want soft, perfectly tender potato chunks.) Get rid of the water and dump the steamed potatoes back into the pan. Mash the heck out of them. Then stir in the cooked bacon, butter, cheese, chives, and sour cream. Add enough milk to reach your desired thickness. Taste and add salt and pepper as required.

If you aren’t going to be serving the potatoes immediately, keep them warm in your oven until you are ready to serve.  

PAIN DE CAMPAGNE (FRENCH SOURDOUGH COUNTRY BREAD) – added yeast

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Yup, you’re right! I just couldn’t wait to taste this bread. So I cut into the bread before dinner, and Mr. C. and I devoured this piece, and then went on to have 2 more pieces each with our soup. There is just nothing better than soup and homemade bread on a cold winters night. Nothing!!

No matter how many loaves or boules (as in this case) of bread I pull out of my oven, I am always in awe of what I have accomplished. Now don’t get me wrong. I’m not being conceited. I’m just stating that I still can’t get over the fact that a simple combination of flour, yeast, water, and salt can somehow miraculously transform itself into bread. And the mere fact that I had anything to do with creating this amazing wonder, I find truly amazing. Because let’s face it, bread baking isn’t rocket science. There is some science involved however, but only in the form of following a given formula. And even then, the formula for achieving delicious yeast bread is pretty darn loosie goosy. Not at all like baking a cake, for example, where in order to produce a really great product, you need to measure your ingredients very carefully.

But with yeast breads, the equation is more liberal. As long as you use enough leavening (yeast or sourdough starter) to feed on the sugars in flour that result in the expulsion of carbon dioxide which makes bread rise, you can go wild and crazy with the other ingredients.

So, when I decided to try my hand at Pain de Campagne yesterday, I donned my mad scientist hat and came up with this recipe.

Now, putting all modesty aside, this boule turned out to be one of the best breads I have ever produced. And it was stinkin’ easy to build. The crust turned out perfectly crunchy, the crumb soft but chewy, with a pleasant flavor from the small inclusion of both rye and whole wheat flour in with the bread flour. In other words, a basically simple loaf of everyday bread, but with a bit of character thrown in for good measure.

Now, something you should know. Most Pain de Campagne recipes do not include active dry yeast. Leavening is provided solely from the sourdough starter. But I have grown a bit weary of making bread that takes 2-3 days. I still do it, but the older I get, the less time I feel like pampering ingredients. Plus, I usually only think about making bread when we are down to our last couple slices from the previous loaf. (Pre-planning our meals, has never been my greatest accomplishment.)  So, is this a “true” Pain de Campagne? Perhaps not. Is it close enough for Mr. C and me? Darn tootin! So, whatever it may be, I hope you enjoy this bread as much as we do. And call it what you may. Who cares? What’s in a name anyway? Whatever it is, it’s damn fine bread!

As always, keep thinking peace, keep reflecting goodness, and keep cooking and baking up a storm. And always remember to look outside. Mother nature has not been impacted by covis-19. And she is sharing all that is glorious with us every single day. Peace and love to all.  

1½ c. warm water

¾ c. sourdough starter discard, room temperature

2 tsp. active dry yeast

1½ tsp. kosher salt

¼ c. rye flour

¼ c. whole wheat flour  

1 T. vital wheat gluten flour

3 c. bread flour, plus more as needed

extra virgin olive oil 

Place the warm water, sourdough starter, and yeast in the bowl of your stand mixer. Let sit for 5 minutes. Add the salt, rye flour, wheat flour, vital wheat gluten flour, and 1 cup of the bread flour. Mix together with your bread hook. Let sit for 5 minutes.

Add enough remaining bread flour to make a soft, elastic dough. Dough should ball up around the bread hook, leaving just a bit stuck to the bottom of the bowl. The dough should be a bit sticky, but not tacky. Pour a bit of oil in the bowl and using your hands and a stiff rubber spatula, form the dough into a ball, completely greased with the oil.

Cover with plastic wrap and allow to rise until doubled in volume, about 90 minutes. Punch down once during this rising.

Cover a cookie sheet with a rectangle of parchment paper. (Enough parchment paper to allow for lifting the dough into a Dutch oven or clay baker.) Gently shape the dough into a ball, using flour as needed, but avoid kneading. Place the dough ball on the parchment paper. Dust with a bit of flour and cover with the same piece of plastic wrap. Place in a warm spot for an hour.

In the last half hour of rising, preheat your oven to 500 degrees. Place your clay baker or Dutch oven on the middle rack of the oven at the same time. You want your clay baker or Dutch oven to get hot right along with the oven.

Once the oven comes to temperature, slash an “X” on the top of the dough. (Don’t use too much force or you will deflate the bread.) Just let the weight of the knife do the work.

Remove the Dutch oven from the oven being very careful not to burn yourself. Carefully, using the sides of the parchment paper, lower the dough into the hot Dutch oven. Cover the Dutch oven.  and return to the oven.

Bake covered for 30 minutes, then uncover and allow to finish baking. Total baking time is about 40- 45 minutes. The top should be dark brown. The internal temperature should reach at least 205 degrees. Remove from oven and carefully lift the parchment paper and bread out of the clay baker or Dutch oven onto a wire rack to cool. Cool completely before slicing.

Please note: A trick I use to make lifting my clay baker in and out of the oven, is to place it on a low sided baking sheet before it ever goes into the oven. It’s much easier to lift a baking sheet in and out of the oven than a clay baker. Much less likely to burn yourself. Dutch ovens – no problem. They have nice handles made for the purpose.

Also, if you don’t own a clay baker or a Dutch oven, simply lift the risen bread, parchment paper and all, onto a baking sheet. Then bake away as instructed above. (May take longer to bake then the time given above, so to be certain, take the breads temperature to make sure it is done to perfection.)

I’m still completely in awe of mother nature. Here it is the first day of December, and our flat leaf hydrangea leaves are incredible this year. Just had to share their beauty with you.

  

CREAMY CARAMELIZED LEEKS AND PEAS

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So, how about those pearl onions? What, no frozen pearl onions in the grocery store! What?!?! So there goes another plan shot to hell. OK, I’m a crafty cook, I can improvise. So, that’s just what I did.

Armed with 2 lovely organic leeks, and a pound of frozen peas, we still enjoyed one of our favorite dishes for Thanksgiving.  Just a little variation from the normal choice, but still within the allium family. So Creamy Caramelized Leeks and Peas instead of Creamy Caramelized Pearl Onions and Petite Peas. But you know what? We really enjoyed the subtle flavor of the leeks as opposed to big old bites of onion. But either way, onion (in whatever form) and peas are a match made in heaven. And either of these two recipes are perfect veggie dishes for the holidays or anytime a savory, creamy veggie dish is required.

So, I’m not going to spend too much time on this post. Just like it doesn’t take me a long time to build this delicious dish. Just know that when a creamy, veggie dish is just what your menu requires, you have multiple options from which to choose. 

As always, keep thinking delicious, keep thinking quick and easy to prepare, and keep loving your kitchen. It’s going to be a few more months before it will once again be safe to get together with friends, enjoy meals with our loved ones, and safely share the bounty of this great land with each other. In the meantime, stay happy, stay healthy, and stay informed. Peace and love to all.

2 leeks

1 T. extra virgin olive oil

2 T. unsalted butter

½ c. heavy cream

½ tsp. kosher salt

freshly ground black pepper

freshly ground nutmeg

1 (1 lb.) pkg. frozen petite peas

Remove the tough dark green ends and the root end from the leeks. Discard. Slice each leek in half lengthwise. Then cut into thin half-moons. Add the cut leeks to a big bowl of cold water and swish to release the dirt, which should sink to the bottom. Scoop out the leeks and pat them dry. (If there doesn’t appear to be any dirt, I don’t bother swishing the cut pieces. But look carefully before you make a decision.) 

Heat olive oil and butter in a large skillet over medium heat. And the leeks and stir fry for several minutes, or until the leeks are a lovely golden brown and soft. Reduce heat; pour in cream and slowly simmer until cream is thickened. Season with salt, pepper, and a bit of nutmeg.

Just before serving, place frozen peas in a small colander and rinse under cold water to remove any ice crystals. Drain and gently stir in with the leeks. Heat the mixture only until the peas are hot*. Add additional cream if necessary if the sauce is too thick. Adjust seasoning. Serve hot.

*You don’t really want or need to cook the peas. They are much tastier when served just heated through. In fact, when I make Pea Salad (another wonderful Thanksgiving side dish by-the-way) I don’t cook the peas at all. They are basically right out of the freezer when I add them to the other ingredients.

CREAMY SMOKED TURKEY AND WILD RICE SOUP

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OK, so I was tired last evening and I forgot to wash the wild rice. Oops! So that’s why my soup has kind of a pinkish color to it. But you won’t make that mistake I’m sure. You after all have a brain!

So, given that this is a very thick soup, should I not have realistically labeled this as a chowder? Except that the dictionary definition of chowder is that of a rich soup typically containing fish, clams, or corn with potatoes and onions. This soup contains onion, but that’s a far as it goes. So, I really should have just titled it, “a cuppa this, a cuppa that soup chowder”. But I hate it when recipe titles don’t even give me a hint as to what kind of “whatever” I would be preparing if I followed the recipe. For example, Uncle Dan’s Favorite Bread. Would that be a recipe for white bread, or rye bread, or a yeast bread, or a quick bread like cornbread, etc. etc.? Who would know from the title alone? I need more than just a category or a catchy name before I even think to open a post. So no, a title like Grandma’s Pilgrim Soup doesn’t tell me a damn thing. How about My Pilgrim Grandmother’s Chicken Soup? Now that would catch my eye and at least tell me that chicken was one of the main ingredients. And should the recipe actually have sailed with grandma on the Mayflower, I’d be thrilled to hear about that too. (I love reading the back story on recipes.) So, with this recipe, you may call it soup or chowder. It’s your call. Because I agonized over the title, and I still don’t think it’s correct! (Obviously, I need to get out more if a recipe title is starting to throw me for a loop. The covid vaccine can’t come fast enough as far as I’m concerned! And I’m pretty darn sure I’m not alone on this one.) But back to this easy to prepare and yummy recipe.  

On Thanksgiving we swapped dishes with our neighbors Mark and Vicki. I sent over some turkey I had baked, and they brought over part of a smoked turkey they had purchased. We had turkey coming out of our ears. And after 2 dinners comprised of Thanksgiving leftovers, I decided enough was enough. I packaged up my turkey leftovers and sent them to the freezer. Then I chunked up the smoked turkey meat for this soup. And boy did that smoked turkey make for one delicious chowder. (Soup/chowder, I still can’t decide.) Anyway, if you too have leftover turkey meat, I wouldn’t hesitate to prepare this dish. And although I have yet to prepare it with regular baked turkey, I’m sure it will still be delicious. And thanks to Pie9297 at Food.com for the bones of this recipe.

So as always, keep turning out wonderful dishes even if you don’t have adequate names at the ready. Keep smiling even if you suspect your mental acumen might be slipping a notch or two from BEING HOUSEBOUND FOR MONTHS. Keep knowing that your family and friends are probably experiencing the same frustration. So, be the glue that holds everyone together. Just don’t sniff it! Peace and love to all.  

2 T. unsalted butter

1 c. chopped carrot

1 c. chopped onion

1 c. chopped celery

1 c. chopped mushrooms

4 chopped green onions

1½ tsp. finely chopped fresh rosemary

3 garlic cloves, finely minced

2 T. chopped fresh parsley

½ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 qt. (4 cups) turkey or chicken broth

1 c. wild rice (I used a combination of wild and brown rice)

2-3 c. chopped smoked turkey

¼ c. flour

2 c. whole milk

¾ c. heavy cream

3 T. dry sherry

Melt the butter in a heavy covered soup pot or Dutch oven over medium heat. Add the carrot, onion, celery, mushrooms, and green onions. Sauté until all the veggies are very soft. Add the rosemary, garlic, and parsley; cook for 1 minute longer. Stir in the salt, pepper, bay leaf, and broth. Bring to a boil, then stir in the rice. Cover the pan and simmer until the rice is tender, about 40-60 minutes. (Check after about 35 minutes.) Give the soup a stir every 10 minutes or so as the rice cooks. Add the chopped turkey for the last 15 minutes of cooking time.

Whisk the flour, milk, and heavy cream together. Add to the pot and cook over medium heat about 8 minutes or until thick. Remove from heat, adjust seasoning, and stir in the dry sherry. (The chowder will probably need additional salt and pepper.) The soup is terrific served with croutons or plain soda or oyster crackers.

SOFT SOURDOUGH DISCARD DINNER ROLLS (added yeast)

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It was a tradition in my parent’s home from well before I was born, that homemade dinner rolls were a part of every holiday meal. Heck, they could have been almost a requirement for centuries for all I know. What I do know however, is that homemade rolls were always present and were always delicious. (My grandma made them.)

So, when I had my own family and began accumulating my own holiday traditions, homemade dinner rolls were a given. They were, and still are, that one item I know everyone will enjoy, regardless of age. And as my kids got older and learned to appreciate dressing and cranberries and even green bean casserole, the food that invariably landed on their plates first, were warm dinner rolls slathered with lots of butter. And who could blame them? There’s just something festive about a dinner role. Because for the most part, a roll, or a couple of baguette slices to start a meal, is not usually part of everyday dinners at home any longer. At least, not in our home. For me, a basket of bread accompanied with a before dinner cocktail adds to the general appeal of eating in a restaurant. Almost a celebratory aspect of the entire experience. Because those little insignificant but delightful yeasty morsels mean A) I haven’t cooked the meal, B) Neither Mr. C. or I have to wash the dishes or clean up the kitchen, C) we are not staring at the same 4 walls, and D) calories eaten in a restaurant don’t count! (You knew that, right?!?!) So breaking bread at a restaurant is always fun. Of course, right now, with the pandemic, restaurant dining isn’t happening. So more than ever, I plan to keep the tradition of homemade dinner rolls alive.

Now if you are new to sourdough bread baking, this is definitely the dinner roll recipe you should try. It’s totally easy to prepare, and not fussy in the least. Very simple instructions to follow, and the rolls come out simply divine. They are tender and oh so flavorful. And you can bake them ahead. Case in point. We had so many other wonderful dishes from which to choose, the rolls have been sitting on my counter now for 5 days. We have been eating them all along, but with just 2 of us, well you catch my drift. But I served the last two this morning with breakfast, and they were still as soft and delicious as they were the first day. And I’ve made a lot of rolls in my time. And I can’t say the same for all the others I have baked. True statement! So please make these rolls. They are fabulous.

I found this wonderful recipe on the tastesoflizzyt.com site. So special thanks go out to Lizzy for this fabulous recipe.

As always, make and keep your cherished family traditions alive and well. Especially this year. We always have a Christmas tree, but with no guests to receive gifts from under its heavily adorned branches, for one fleeting moment we considered not going to the trouble. Then we looked at each other, shook our heads no, and so as usual, there will be a lovingly festooned living Christmas tree in our home. We also decided that the outdoor Christmas lights should go up early this year. If for no other reason than to cheer us up. And to also add some revelry to our landscape for our neighbors to enjoy. Tis the season after all. It’s been a long difficult year, so whatever we can do to make the season bright, we are going to be up for it, and full speed ahead.

So, keep loving your life. Keep helping everyone in your family remember the true meaning of Thanksgiving and Christmas. And go overboard this holiday season. Bake more goodies than usual. Take a box to the new people that moved in across the street. Share your plenty with those less fortunate. Give abundantly to your favorite charities. Prepare elaborate meals because you can. And say a prayer that next year at this time, everyone everywhere will be able to once again celebrate the holidays with loved ones. It’s really not that much to ask. But it helps to ask anyway.

Peace and love to all.  

½ c. slightly warm water

1 T. sugar

1 pkg. or 2½ tsp. active dry yeast  

3 lg. eggs, room temp., divided

3 T. melted butter, cooled

1 c. sourdough starter discard, room temp.

1 tsp. kosher salt

3-4 c. unbleached all-purpose flour

vegetable oil 

2 tsp. water

In the bowl of your stand mixer, fitted with the bread hook, combine the warm water and sugar. Sprinkle the yeast over the water. Allow the mixture to sit for 5 minutes.  

Add 2 of the eggs, melted butter, sourdough starter discard, and salt. Mix gently until combined.  

Add 3 cups of the flour and mix the dough until combined. Keep adding additional flour, a little bit at a time until the bread dough is nicely kneaded (about 6 minutes) and feels elastic and only slightly tacky. 

Pour a little oil in the bowl, and using your hands and a rigid rubber spatula, form the dough into a ball completely covered in the oil. Cover with plastic wrap and place in a warm spot. Allow the dough to rise for 1 hour or until doubled. Divide the dough into 12 or 15 balls.

Form each piece of dough into a smooth ball. Place the balls in a well buttered 9×13 baking pan. (I use a Pyrex dish.)

Cover with a piece of plastic wrap that has been lightly sprayed with cooking spray. Allow the dough to rise again until almost doubled, about 30 minutes.

In a small bowl, whisk the remaining egg and 2 teaspoons of water together. Brush the egg wash on the tops of the unbaked rolls just before placing them in a pre-heated 375-degree oven. 

Bake the rolls for about 20 minutes or until the internal temperature reaches between 185 – 190 degrees. Remove from oven and serve warm.

Store leftover rolls, or rolls prepared ahead in an airtight container. To re-warm the rolls, wrap them in foil and heat in a pre-heated 350-degree oven for about 10 minutes.