Author Archives: Patti

SWISS STEAK WITH MUSHROOMS

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I like dinners that I can prep ahead and require my oven to do the lions’ share of the work. And this is one of those delightful dishes that also happens to be delicious. And oh so reminiscent of my childhood. OK, maybe not the overall flavor of the dish. (My mom was not known for her culinary prowess.) But an inexpensive cut of beef braising in the oven for a couple of hours sure takes me back to the 50s.

Even though we often raised our own beef, there were no fancy steaks prepared in my mother’s kitchen. The entire butchered critter was either cut into roasts, stew meat, or ground into hamburger. And when I think back at what we could have been dining on, I just shake my head. After all, this was grass fed beef, with various grains and hay thrown in for good measure. And of course no growth hormones or anything like that. Just plain old well fed cows giving up their lives for our dining pleasure. (And yes I would be a vegetarian if I really stopped to think about it. But I’m too much of a carnivore to allow my conscience a say in the matter. Plus we still have organic beef in our freezer.) So back to this recipe.

I’ve been making a version of this dish for decades. But for whatever reason, I had yet to post this recipe on my blog. I’m feeling very badly about this major culinary faux pas because this is such a perfect recipe for even a beginner in the kitchen. No fancy ingredients, unless you consider cognac a non-essential la-di-da ingredient, which I absolutely do not! No fancy instructions. Just a bit of common sense and a willingness to allow your oven to work its magic while you kick back and read a good book while sipping on a lovely libation. And doesn’t that sound great!?!?

So grab some inexpensive beef, take that essential bottle of cognac or brandy off your pantry shelf, and fix yourself and your family an old standard. Serve the Swiss steak with some form of potato/rice/grain and a green salad or veggie on the side, and ring the dinner gong. Dinner is ready.

  • 3 T. extra virgin olive oil
  • 1 lb. round or boneless chuck steak, excess fat removed as much as possible – then cut into serving sized pieces 
  • kosher salt
  • freshly ground black pepper
  • ½ med. onion, chopped
  • 6-8 mushrooms, thickly sliced
  • 2 lg. garlic cloves, finely minced
  • ¼ tsp. dried thyme
  • ¼ c. cognac or brandy
  • ½ c. beef broth  
  • 4 tsp. Worcestershire sauce
  • 2 tsp. Dijon mustard
  • 2 tsp. tomato paste
  • 1 (14-oz.) can diced tomatoes, (Italian if possible)
  • 2 T. chopped fresh parsley

Heat the olive oil in a large covered Dutch oven or heavy pan. Liberally salt and pepper the steaks and fry them on each side until nicely browned. Remove from pan and set aside.

Add the onion and cook until softened. Add the mushrooms and cook for about 3 minutes. Add the garlic and dried thyme and cook for 1 minute. Remove from heat.

Pour in the cognac, place the pan over heat, and stir until no liquid remains. (This usually takes less than a minute.) Then stir in the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, and diced tomatoes. Add the browned steak pieces and any juices back to the pan. Bring sauce to a boil, remove from heat, cover, and place in a pre-heated 350 degree oven for 1½ to 2 hours, or until the meat is very tender. (Check after an hour to make sure there is enough liquid. If liquid is required, add about a half cup of water.) Continue braising until the beef is tender.

When the beef is tender, remove the pan from oven. Garnish with chopped parsley.

Serve with mashed potatoes or our personal favorite, baked Yukon Gold potatoes. (The tomato gravy is amazing on either mashed potatoes or dolloped on a baked potato.)  A side of steamed green beans or a lovely salad is also wonderful with this dish.

CHICKEN EGG DROP SOUP WITH DICED CHICKEN PIECES AND CHICKEN POTSTICKERS

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So OK, I couldn’t decide whether to make regular old fashioned chicken noodle soup, or chicken egg drop soup, or chicken soup with potstickers instead of egg noodles the other day. What I did know for sure was that I wanted to use up the half package of frozen chicken potstickers that had been in my freezer longer than I care to admit! (You know how that goes.) I also wanted to use up the small package of frozen innards I had purchased before Thanksgiving in preparation for the turkey stock I was going to make, but never did! (Again I’m sure you know about best laid plans, etc. etc.)

What I didn’t expect was that this mishmash chicken soup was going to taste so delicious. And a meal unto itself! Just a big old bowl of steaming goodness. Didn’t even require saltines or oyster crackers. And I always want saltines or oyster crackers with chicken noodle soup. But the soup simply didn’t need embellishing in any way. And it had been fairly quick and easy to prepare. (I always give myself points for these important aspects of getting a meal on the table.)

So during this somewhat dreary and flu ridden part of the year, whip up a pot of this soup. It’s hearty without being heavy. It’s likely to be enjoyed by every member of your family, and it’s full of nutritious ingredients. Can you realistically ask more from a soup than this? I thought not too. Enjoy! And stay healthy.

  • 1 qt. chicken stock
  • 3 c. water
  • 3-4 small boneless skinless chicken thighs or 1 large or 2 small boneless, skinless chicken breast or any combination of chicken pieces you happen to have on hand
  • small pkg. chicken or turkey innards (hearts, livers, gizzards), optional but really adds to the flavor of the broth  
  • 1 lg. carrot, diced
  • 2 celery stalks, thinly sliced
  • 1 lg. shallot, finely chopped
  • 2 garlic cloves, minced
  • 4-5 green onions, sliced and divided
  • 2 bay leaves
  • 2 T. minced fresh parsley
  • 2-3 fresh sage leaves, minced or ¼ tsp. dried sage
  • 1 tsp. fresh thyme leaves or ¼ tsp. dried thyme leaves
  • 1 tsp. kosher salt
  • freshly grated black pepper
  • 10 oz. (or so) defrosted chicken potstickers (I use Crazy Cuisine brand frozen potstickers)
  • 1 T. cornstarch
  • 1 T. water
  • 1 T. Tamari or soy sauce
  • 2 eggs, lightly beaten
  • ½ tsp. toasted sesame oil

Place the chicken stock, water, chicken pieces, innards, carrot, celery, shallot, garlic, the white and light green parts of the green onions (save the dark green parts for later), bay leaves, parsley, sage, thyme, salt, and pepper in a large covered pot. Bring to a boil, reduce heat, cover, and simmer for an hour. (After about 20 minutes, check to see if the chicken is done. If so, remove to a plate and allow to cool before cutting into small bite sized pieces.)

After simmering the stock, taste the broth. If it tastes like it could use a few more minutes for the flavors to meld, go for it.

When you decide you’ve been patient enough, remove and discard the innards and bay leaves. (If you love innards, of course you can chop them up and add them to the soup when you add the cooked diced chicken meat.) Bring the broth to a boil and add the defrosted potstickers. Boil for 3-4 minutes or until they are tender. Reduce heat, taste, and add salt and pepper if required.

While the potstickers are cooking, whisk the cornstarch, water, and Tamari together in a small bowl. Add to the soup along with the diced cooked chicken. Bring to a boil stirring all the while.

Drizzle the beaten egg into the soup in a slow stream. Use a large spoon to very gently stir the soup. Stir in the sesame oil and the remaining sliced green onions. Serve immediately.

 

GRILLED ARGENTINE (LIKE) MARINATED FLANK STEAK WITH CHIMICHURRI SAUCE

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In 2006 we visited Argentina. And I must say, the food in Buenos Aires was phenomenal! And the beef! OMG. Argentinian beef has deservedly earned a reputation for being some of the world’s best. It is incomparably tender and richly flavored, even though it’s rarely seasoned with anything but salt.

That’s all well and good if you happen to be grilling on your lanai in La Boca (a very picturesque Buenos Aires neighborhood) or Palermo (home to the arts, the city’s largest park, and magnificent mansions). But if you live on Camano Island and often buy your meat from the local IGA, your best bet is to add flavor by marinating the heck out of the meat before throwing it on the grill! Thus this recipe.

Now I don’t mean to say that you haven’t a snowballs chance in hell of coming close to what you would experience if you were sitting on the sidewalk of a Buenos Aires restaurant at 11:30 at night waiting for the tango orchestra to begin playing at say…12:30 am. (Not making this up folks, this is the reality of eating and listening in Buenos Aires.) Because this marinated flank steak is really, really tasty. And when topped with chimichurri sauce, well you are going to experience a lot of the taste you would be enjoying if you were dining in Argentina. As far as the tango orchestra part goes, well God gave us CDs for a reason! Love and happy grilling to all.

Marinade:

  • ¼ c. extra virgin olive oil
  • juice of 1 lime
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. granulated garlic
  • pinch crushed red pepper flakes
  • 1 tsp. kosher salt, plus more added just before grilling
  • freshly ground black pepper
  • 1-1½ lb. flank steak, trimmed of all fat

Combine the olive oil, lime juice, chili powder, onion powder, granulated garlic, crushed red pepper flakes, salt, and black pepper in a container or large zip lock bag. Add the flank steak and chill for at least 30 minutes and up to 24 hours. (The longer the better.)

Remove from refrigerator 1 hour before grilling the steak. Set the grill to high heat. Carefully grease the grill with some oil. Once the grill is hot, add the steak. (Don’t forget that last bit of salt added just before placing the steak on the grill.) Cover and cook the steak until well browned, about 3 to 4 minutes, then flip and cook until desired doneness, about 3 to 4 minutes. Use a thermometer to make certain the temperature doesn’t surpass 125 degrees for a perfect medium rare steak. (If you cook flank steak until no pink is showing, it will be tough.) Remove the steak from the grill. Tent with aluminum foil for about 10 minutes before slicing very thinly against the grain and on a diagonal. Serve with the chimichurri sauce.

Chimichurri Sauce:

  • ¾ c. finely chopped fresh parsley
  • 4 cloves garlic, finely minced
  • ¼ c. red wine vinegar
  • ¼ tsp. crushed red pepper flakes, or more to taste
  • ¼ tsp. dried oregano
  • ¾ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. extra virgin olive oil

Combine all ingredients well in a bowl or jar. Store in your refrigerator, but best served the same day as prepared. Bring to room temperature before serving.  

 

YELLOW SOUR CREAM CAKE WITH CHOCOLATE MALTED MILK BUTTERCREAM FROSTING

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More and more I find myself gently hitting my forehead with the palm of my hand wondering why in heavens sake I hadn’t thought of this or that (insert whatever it might be) 30, 40, even 50 years ago?!?! And my latest revelation that demanded a personal head and hand altercation involved malted milk. What would happen if I added malted milk powder to a luscious chocolate buttercream frosting? And holy malted milk batman, what an absolutely whopper of an idea that turned out to be!

Now I have to give credit where inspiration is due.

Recently while we were out and about at lunchtime, the urge for a cheese burger with extra pickles overcame us both. And as is often the case, Mr. C. ordered a chocolate malted milk shake to go along with his burger. I try to stay away from ice cream and sugar as much as possible, but that day I just had to have a sip of his shake. OMG. With one little sip, my love for malted milk came rushing back with a vengeance. Leap forward a couple of weeks.

While coming up with a dessert for our last 2 JazzVox (afternoon and evening concerts on the same day), I decided on cake. First I thought about baking one of my favorite chocolate cakes Mocha Chocolate Cake with Sour Cream Frosting or Chocolate Sheet Cake with Chocolate Hazelnut Topping. (Both on this site BTW) But then I decided I wanted to fix something brand new for our guests. And as I was pondering my choices, malted milk popped into my head. I had never used malted milk powder before, so I needed to figure out how I could incorporate it into my baking. I didn’t even really know what it was. So in case you too might be interested – malted milk is a powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk. So no, it is not gluten free. But oh my, what it does for chocolate frosting is amazing.

So if you too love the taste of malted milk, give this recipe a try. And as I discovered when doing my research, I am not the only cook who wants to use this amazing product. So go online. There are some fantastic looking recipes out there.

So please enjoy this recipe. And look for more malted milk recipes to come. I just have to believe that there is a malted milk brownie recipe out there just waiting for me to develop. Yum. I can almost smell the brownies baking ……almost ……

Yellow Sour Cream Cake: recipe fromJocelyn Delk Adams (Grandbaby Cakes web site)

  • 1 c. (2 sticks) unsalted butter, room temperature 
  • 1/3 c. vegetable oil
  • 2½ c. granulated sugar
  • 6 lg. eggs, room temperature
  • 2 lg. egg yolks, room temperature
  • 2 T. pure vanilla extract
  • 3 c. fluffed up or sifted cake flour (see how to make cake flour below)
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 c. sour cream

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

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

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

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

Grease and lightly flour a 12×16-inch (half-sheet) cake pan. Pour the batter evenly into the pan. Shake to help even off the batter.

Bake in a pre-heated 350 degree oven for about 30 minutes or until a toothpick stuck into the middle of the pan comes out clean. Do not overbake. Check after 25 minutes to be sure. Remove from oven and allow to cool completely before frosting.    

Store at room temperature.

Chocolate Malted Milk Buttercream Frosting:

  • 1½ c. (3 sticks) unsalted butter, room temperature
  • 2 tsp. pure vanilla extract
  • lg. pinch fine sea salt
  • ¾ c. malted milk powder
  • ½ c. good unsweetened cocoa powder (I use Valrhona)
  • 3 c. powdered sugar  
  • 3 T. whipping cream, plus more as needed

Beat the butter, vanilla, and salt together until creamy in the bowl of your stand mixer.

Whisk the malted milk powder, cocoa powder, and powdered sugar together in a bowl.

Gradually add the cocoa mixture to the butter mixture alternating with the heavy cream until the frosting is super smooth and at your desired consistency. Scrap down the sides of the bowl several times during this process.  

Homemade Cake Flour:

For each cup of cake flour you will need:

  • 2 T. cornstarch
  • 1 scant c. all-purpose flour

Measure out 2 tablespoons of cornstarch and place it in a 1-cup measuring cup.   Gently spoon fluffed up all-purpose flour into the cup over the cornstarch. Don’t pack the flour down in the cup. Use the back of a table knife to level off the cup. 

Sift the mixture 2-3 times to thoroughly combine and aerate the flour. Measure again. (You may have a bit of extra cake flour left. Great! Save it for the next time you need cake flour.) 

WHITE CHOCOLATE CHIP COOKIES WITH TOASTED PECANS AND DRIED CHERRIES

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I love white chocolate. I love pecans. I love dried cherries. So when it came time to bake cookies for my kids Christmas goody packages, I figured I couldn’t go too far afield if I baked a cookie that included these ingredients that I personally adore. After all, we would be eating these cookies too. And therein lies my tale of woe.

I liked these cookies way too much. So instead of leaving the cookies in their lovely Christmas tin, I could not resist. I tried. I really did. But they kept calling to me. And I simply had to succumb to their siren song.

So suffice it to say – these are really tasty cookies. Plus they pack well, and stay fresh for days and days. In fact, I made so many of these cookies, we still have some in our cookie jar. And they are still delicious. I should know. I had a couple for dessert last evening.

So if you too love white chocolate, dried cherries, and toasted pecans – bake up a batch of these little darlings at your earliest convenience. Take some to work with you. Share some with a neighbor. Prepare a batch for a bake sale. Just do whatever it takes to get most of them out of your house! Because they are truly addictive. Happy baking.

  • 1 c. (2 sticks) unsalted butter, room temp.
  • 1 c. granulated sugar
  • 1 c. packed dark brown sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 3 c. unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. kosher salt 
  • 2 c. good white chocolate chips (Ghirardelli or Guittard)
  • 1½ c. dried cherries, coarsely chopped
  • 1 c. toasted pecans, coarsely chopped

In the bowl of your stand mixer, cream the butter and both sugars together until pale and fluffy. Beat in the eggs and vanilla.

In a medium bowl, whisk the flour, baking soda, and salt together. At low speed, beat in the dry ingredients until just incorporated, then beat in the white chocolate chips, dried cherries, and chopped pecans.

Using a small ice cream scoop, drop balls of dough 2-inches apart on lightly greased baking sheets. Bake in a pre-heated 375 degree oven for 12 to 14 minutes, or until lightly browned. Remove from oven and let cool on baking sheets for 2 minutes before transferring to a rack to cool completely. When completely cooled store in an airtight container.  

FAIRLY GOOD FRIED FISH

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And yes, there is a little nibble taken out of one of the pieces of fish. And you would be correct in assuming that the little nibble was taken by yours truly. Sometimes I just can’t wait!

OK, I named this dish Fairly Good Fried Fish because the coating is wonderful, but frying fish in just a small amount of fat is never going to take the place of deep fried fish. I mean really. Never going to have that exquisite crispness that is associated with being cooked in a lot of hot fat. But we don’t always want to go out for fish and chips. And I don’t have a deep fat fryer at home (BTW kids, that is not a hint), nor do I actually want one. But we love fried fish. (Of course we do!) And although for decades I have tried to produce a crispy baked “fried” fish, I have never succeeded. And believe me, I have tried. Perhaps it’s just that the proper technique has evaded me. But even though the recipes I have tried come with rave reviews, the fish is never as crispy as reported, and there is often no taste to the coating. So I give up. I’m simply going to fry our fish in as little fat as possible and call it good.

So if you too enjoy fried fish, let me recommend this recipe. It’s simple to prepare, and when served with tartar sauce or a lovely aioli (plenty of recipes on this site), there is no reason to leave home for a tasty piece of fish.

Of course, there aren’t going to be any French fries with our dinner. But that allows me to feel OK about frying the fish. (Isn’t it amazing how we can justify certain behaviors or excesses by simple turning any given situation into a simple equation? “It’s OK for me to have this piece of candy, because I had a small lunch.” “I’m OK with having fried fish, because I’m not having French Fries.” “I’m going to order that piece of art, because someday the value will exceed the purchase price.” “It’s OK for me to feel superior to “those” people, because I care about social justice, and “they” evidently don’t”.)

The equations (justifications) go on and on. And I’m as guilty as the next guy when it comes to this oh too human trait. But I’m working on it when it comes to human interactions. But as far as fried fish goes, I’m taking the “see no evil, hear no evil, speak no evil” approach. I’m just going to continue enjoying fried fish (in moderation) and suffer the consequences if or when they appear. Until then – have skillet, will fry!

  • 1/3 c. buttermilk
  • 1 – 1 ½ lb. firm fleshed fish (cod, rockfish, tilapia, halibut, etc.), deboned and cut into 4-inch long pieces
  • ½ c. unbleached all-purpose flour
  • 1/3 c. cornmeal
  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • ½ tsp. Old Bay Seasoning
  • ½ tsp. paprika
  • ¼ tsp. granulated garlic
  • vegetable oil
  • lemon wedges, opt.

Pour the buttermilk into a bowl. Add the cut fish and carefully toss until the fish is lightly covered. Set aside.

Meanwhile, whisk the flour, cornmeal, seasoned salt, pepper, Old Bay Seasoning, paprika, and granulated garlic together in a shallow wide container. (I use an 8-inch round cake pan.)

Heat the veggie oil in a very large skillet. (You need just enough veggie oil to nicely coat the bottom of the pan.) Dredge each buttermilk covered piece of fish in the flour mixture and add it to the pan. Fry at a high enough heat to brown the fish without burning it. Carefully flip the fish and brown the second side. Remove the cooked fish to a serving platter. Add wedges of lemon and serve immediately.

Note: if you simply must have deep fried fish, try my recipe for beer battered fish. Just search Easy Friday Night Fish Fry. For another take on fried fish cooked in a small amount of oil, try my Spicy Fried Fish, also on this site.

SPINACH AND GRUYÈRE CHEESE GRATIN

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Once in a while I actually come up with a vegetable dish that Mr. C. goes crazy over. This dish is one of a very few where I can truthfully report that my dear husband actually asked for seconds. And then, voluntarily finished the leftovers at lunch over the next couple of days. In fact, the night I served this, I was full before I had finished my gratin. So not only did he serve himself seconds, he finished what was on my plate! Now this is practically unprecedented. Not that he eats his veggies. Because he does. But love them and ask for more? Not so much. So when I tell you this dish is a winner and that even the vegetable challenged members of your family might like this dish, I know of what I speak!

But truly, what’s not to like? The sauce is so creamy and flavorful you almost forget there’s a green vegetable at the very heart of the dish. But don’t get me wrong. This is not a low calorie wonder. There are plenty of carbs in this dish to keep any and all at your table happy. But what a small amount of Gruyère cheese does for the overall flavor is almost magical. Just don’t skimp when it comes time to lay your money down for this amazing cheese. Buy only imported Gruyère cheese or however much you saved buying domestic might as well be thrown down your kitchen sink drain. To my thinking, there simply is no domestic substitute for the real thing. So if the Gruyère you find is not made in Switzerland, leave it lay. There is good news however. There are 2 cheeses that can be used if you absolutely can’t find imported Gruyère cheese.   

Emmental cheese is very mild and utilizes the same kind of bacteria that make Gruyère cheese melt the way it does. Emmental can be used in the same kind of recipes as Gruyère for this reason. Although Emmental cheese is a substitute for Gruyère cheese, it is more of a supplement than anything else. It does have the same kind of qualities, but the flavor is not as pronounced.

Jarlsberg cheese is also a very suitable substitute for Gruyère. It contains the same rich and nutty flavor as Gruyère, but in fact it is much easier to find and costs a lot less money.

But here again, imported Jarlsberg (Norway) and Emmantal (Switzerland) are the way to go. Fortunately for this recipe you don’t need a lot of cheese. But it must be good imported cheese.

OK, enough about cheese. Just try this dish next time you need an elegant and easy vegetable side dish. And the best part. It can be made ahead. Just prepare as directed, cover, and place in your fridge. Then take it out about an hour before you plan to throw it in your oven. Easy peasy!    

And always remember the immortal words of Popeye the Sailor Man – “I am what I am, and that’s all that I am. I’m strong to the finish ’cause I eats me spinach.” Words we can all live by in these trying times. Love and happy eats to all.

  • 2 T. unsalted butter
  • ½ med. onion, finely chopped
  • 1 garlic clove, finely minced
  • 2 T. flour
  • pinch grated nutmeg
  • tiny pinch cayenne
  • ¼ c. heavy cream
  • 4 oz. (½ lg. package) cream cheese, cut into small squares, room temperature
  • ½ c. whole milk
  • ¼ tsp. kosher salt
  • pinch white pepper
  • ¼ c. freshly grated Parmesan cheese
  • ½ c. grated Gruyère cheese, divided  
  • 10 oz. container fresh baby spinach   

Melt the butter in a heavy-bottomed pan over medium-low heat. Add the onion and sauté until lightly caramelized, about 30 minutes. (The onion should be a pale golden color and very soft.) Add the flour, nutmeg, and cayenne; cook, stirring, for 2 more minutes. Add the heavy cream, cream cheese, whole milk, salt, and white pepper. Cook until thickened.   

Remove from heat and stir in the Parmesan cheese and half of the Gruyère. Adjust seasoning. Stir in the fresh spinach. (The mixture will be very thick and the sauce will barely cover the spinach leaves.)

Transfer the mixture to a lightly greased small baking dish and sprinkle with the remaining Gruyère cheese.

Bake in a pre-heated 375 degree oven for 25-35 minutes or until the gratin is hot and bubbly and the top is golden brown. Serve immediately.

Can be made ahead the baked just before serving. Allow the gratin to come to room temperature before placing in pre-heated oven.  

CHOCOLATE CHIP PEPPERMINT SHORTBREAD COOKIES

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If there is one thing I am sure of, it’s that peppermint and Christmas go together. Then you throw in some chocolate and to my thinking you have now achieved a perfect trifecta.

So for Christmas this year, I decided to make a chocolate peppermint shortbread cookie to include with several other goodies in my annual Christmas package to my kids. (And yes, they are all well into adulthood. But what has that got to do with being a kid at heart when it comes to Christmas goodies? After all, their Uncle Dan was the original cookie monster!) But back to these cookies.

One of the things I like best about making these cookies is that I get to use a hammer. Nothing relieves stress like taking a hammer to a poor defenseless peppermint stick. And I’m always stressed getting ready for Christmas. So smashing candy feels almost liberating. (I’m sure the peppermint stick would disagree, but tough noogies! It’s really just all about me, right?!?!)

And then preparing the dough for this cookie is absolutely non-challenging. And you don’t even have to use an ice cream scoop or hand roll tiny little balls of this dough to shape the cookies. Just two simple steps. Roll the dough into a round log. Then after it spends some quality time in a cold environment, slice it with a sharp knife. Could not be easier.

Then all you have to do is bake them off. And wait until they are cool to take your first bite. (Now that’s the hard part!)

So even though Christmas has come and gone, please do yourself a favor and bake up a batch of these cookies. They are truly delicious. And crunchy. Every one of your family and friends will love them. Besides, it never hurts to keep a little bit of Christmas alive throughout the year. Like one of my favorite Christmas carol reminds us – Christmas is a feeling in your heart. Peace and love to all.

  • 1 c. (2 sticks) unsalted butter, room temperature
  • 1 c. powdered sugar
  • 1 tsp. vanilla
  • ½ tsp. salt (if using salted butter, add ¼ tsp. salt)
  • 2 c. all-purpose flour
  • ¼ c. mini chocolate chips
  • ½ c. chopped good peppermint candy (like King Leo or Sees peppermint sticks)  

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth and creamy. In a separate bowl combine the flour, mini chocolate chips, and chopped peppermint. With mixer on low speed, add flour mixture, mixing just until a dough forms. Place 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 about 1½-inch wide.  Refrigerate for 1 hour.

Preheat oven to 350 degrees. Un-wrap log and using a serrated knife slice dough 3/8 inch thick (if dough feels really hard, leave at room temperature for 5 to 10 minutes). Arrange slices, about 1-inch apart, on parchment paper lined baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Remove from oven and cool on baking sheets for 1 to 2 minutes. Then transfer cookies to a wire rack to cool completely. Store in an airtight container.

SOUTHERN OLD STYLE COLESLAW

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When I was asked to bring coleslaw to our friend’s home for Christmas dinner, I immediately asked Jim – what’s cookin’? And his answer surprised me. He decided to forego all the standard Christmas entrée choices and go with gumbo. Gumbo, for Christmas? But, but – no turkey, ham, Beef Wellington, crown rib roast, leg of lamb? Nope. We were headed South – to New Orleans and beyond. So of course coleslaw was a perfect side dish. So that’s what I prepared. (Along with Sweet Potato Pie Bars with Bourbon-Caramel Whipped Cream and Tart Cherry Crumble Bars. Recipes to follow.)

I perused my tried and true coleslaw recipes, but decided if the menu was going to be new to all of us that would be at table Christmas Day, and featured Southern cuisine, maybe I should prepare a new and Southern style coleslaw for the occasion. So that’s just what I did.

I looked and looked for the perfect recipe. But no one recipe called out to me. So I took bits and pieces from several recipes that called themselves “Southern or Old Style” and came up with this concoction.

Now obviously I wouldn’t be boring you with this recipe if I didn’t think it came out pretty darn good. It has great flavor, a lovely crunch, and it HAS TO BE MADE AHEAD OF TIME. (Seven little words I always like to see in print.) Almost as important as the 3 little words every person is longing to hear when he/she is looking for the perfect mate. (And no – the words aren’t “I love you”, although they’re nice to hear too. The real words that every person wants to hear before accepting the invitation to be joined in holy matrimony are “medical and dental”. (Thank you again Kaetche for your frank definition of “those three little words we all want to hear”. I love you being so passé and all!)

So next time you want a new and different salad to prepare for your family or friends, give this recipe a try. It’s easy to make, full of every day ingredients, it’s crunchy (and isn’t that always nice), and it can, and should, be made ahead. And as far as having gumbo etc. for Christmas dinner? It was marvelous. You nailed it again Jim. (Was there ever any doubt?)  

Peace and medical and dental to all.

  • ½ c. light mayonnaise
  • 1 T. granulated sugar
  • 2 T. white vinegar
  • ¼ tsp. Dijon mustard
  • 1 tsp. celery seeds
  • ½ tsp. dried dill weed
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 6 c. shredded green cabbage
  • 2 carrots, grated
  • 2 stalks celery, shredded
  • 2 T. finely minced white onion

In a small mixing bowl whisk the mayonnaise, sugar, vinegar, mustard, celery seeds, dill, salt, and pepper together.

Place the cabbage, carrots, celery, and onion in a salad bowl. Pour the dressing over the veggies and stir until well combined. Adjust seasoning, cover and chill for at least 1 hour. Even better made the day ahead.

SWEET POTATO PECAN BREAD

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Before Christmas every year, I bake quick breads to give to friends and neighbors. Just as a little something special to go with their morning coffee during this hectic holiday season. And this year I decided to make a sweet potato bread.

Now something you should know. I love sweet potatoes. I like them cooked with both savory and sweet ingredients. But the best way for me to eat them is mashed up, with lots of sugar and spices, in the form of pie. I could eat sweet potato pie three times a week and be a very happy camper. Granted, a lot heavier than I already am, but there would always be a smile on my face. Well, maybe not after having just been to see my doctor, but the rest of the time for sure. But being smarter than to do that to my body, I confine my sweet potato pie cravings to once or twice a year.

But when it came time to decide which quick bread to gift this year, visions of sweet potato pie drifted into my psyche. Would it be possible to create a sweet potato bread that contained all the ingredients I associate with sweet potato pie? Could I guarantee that the bread would remain moist even if it sat around for a few days? Could I keep from eating all the bread that I planned to share with others? (That was really the main question.)

So I jumped on the computer, did a few searches for a sweet potato bread recipe, and came up with this glommed together version. Now when you read the ingredients, I’m sure one of the first things you will notice is the 2 tablespoons of bourbon. And if you are at all familiar with my recipes, you will be saying to yourself – self, she’s at it again – there’s bourbon in this bread! And of course, you would be correct. There is indeed bourbon in this recipe, and for a very good reason. Bourbon is a fantastic ingredient because it pairs well with spices. It seems to bring out the best in them. For many, the flavor of bourbon hints of vanilla, caramel, honey, butterscotch, apple, pear, figs, raisins, dates, nutmeg, cloves, and cinnamon. So the use of a bit of bourbon in this recipe only makes sense. If you choose not to use bourbon, just substitute it with water. Not a problem.

I hope you enjoy this recipe and think about gifting a loaf to a friend. And it doesn’t have to be just at Christmas time. Homemade goodies received any time of year are a treat. But save a loaf for yourself. For all you do, you deserve a treat too. And I can’t think of a better way to treat yourself than to sit down with a nice cup of coffee or tea, a slice of this bread, and a good book. Happy New Year everyone. And peace and love to all.     

  • 2½ c. unbleached all-purpose flour, plus more for dusting the pan
  • ½ c. whole wheat pastry flour
  • 1½ tsp. salt
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 2 tsp. freshly ground nutmeg
  • ½ tsp. allspice
  • ½ tsp. ground cloves
  • 2 c. sweet potato flesh, scooped from 2-3 medium sized roasted sweet potatoes (see recipe for roasting sweet potatoes below)
  • 1⅓ c. granulated sugar
  • 2/3 c. packed light brown sugar
  • 1 c. unsalted butter (2 sticks), melted, plus more for coating the pans
  • 4 lg. eggs, room temperature
  • 2 tsp. vanilla extract
  • 2 T. bourbon
  • 1 c. whole milk
  • 1 c. pecans, toasted and coarsely chopped
  • ¼ c. demerara sugar, or more as needed

Coat 2 9x5x3-inch loaf pans or 5 small loaf pans with butter and flour. Set aside. 

Whisk the flours, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves together in a medium bowl; set aside.

In the bowl of your stand mixer fitted with a paddle attachment, mix the mashed sweet potato, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute. Add the melted butter and mix on low speed until smooth. Add the eggs 1 at a time, mixing until fully incorporated, then mix in the vanilla and bourbon.

Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add half of the flour mixture, then half of the milk. Repeat with the remaining flour mixture and milk, mixing just until combined, about 1 minute. Remove the bowl from the mixer and fold in the pecans.

Pour the batter into the prepared pans, smooth the top, and evenly sprinkle with the demerara sugar.

Bake in a pre-heated 350 degree oven until a cake tester inserted into the center comes out clean, about 55 to 60 minutes. (30 minutes baking time (or so) for the mini pans.)

Remove breads from oven and allow to cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely. If you are giving the mini breads as gifts, and have used the disposable aluminum pans, just leave the breads in the pans.

How to bake sweet potatoes for this recipe:

Wash and dry 3 medium, dark skinned sweet potatoes (may be labeled as yams at your grocery store). Make about 3 slits on the top of each potato. Place on a baking sheet. Bake in a pre-heated 400 degree oven for 60-75 minutes or until tender. Remove from oven and cool to touch or for really easy peeling, refrigerate the cooked sweet potatoes overnight. Remove the peels and mash with a fork.