Author Archives: Patti

MY FAVORITE PORK RECIPES

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If you were to ask me which meat I thought gave the best bang for the buck, was the most versatile, was the easiest to cook, and the most beloved by one and all, I would instantly answer – pork. After all, who doesn’t love bacon, ribs, pork sausage, pork tenderloin, and bacon jam? And although I have never had the desire to put a pork rind in my mouth even if they contain no carbs or sugars, I thought I should give them at least a nodding mention. What pork rinds do contain, however, is a high amount of salt, which along with no discernable fiber leaves them in my “no nutritional value” category. (I only mention pork rinds because there are some I know (not mentioning any names here) who do include the skin of pigs in their list of porcine delectables.) (And no, Mr. C. is not one of the pork rind enthusiasts.)  

So, basically, considering pig meat’s high approval rating, if that wasn’t enough to endear us to this humble farm animal, the fact of the matter is that pigs are incredibly versatile animals. Along with being the featured ingredient in many of our favorite dishes, pigs bring us insulin, heart valves, footballs, gelatin, burn dressings, matches, crayons, and a host of other items. So, my feeling is – what’s not to love about this omnivorous, domesticated, even-toed, hoofed mammal.?!  

Anyway, the list below contains my favorite ways to enjoy pork. And I must say, ease of preparation is one of my main considerations these days in any dish I prepare. And although I didn’t list all my recipes for pork tenderloin in the list below, I can’t think of an easier main dish to prepare. So, don’t limit yourself to just the pork tenderloin recipes listed below.

And for those of you who are new to cooking pork, the first and most important thing to know about pork is not to overcook it. Over the past 40 years, few cases of trichinosis have been reported in the United States, and the risk of becoming sick from commercially raised and properly prepared pork is very low. And cooking pork to 137-degrees kills the parasite, should there be any in the meat.

Well, that’s it for today. It’s rainy here in NW Washington. So, it’s almost impossible to tell where Port Susan Bay, the mainland, and the foothills of the Cascade Mountains begin and end. It’s all just a grey blob. But I know my wonderful vista will come back.

If only I were as sure that the America I felt proud to call my home until a few years ago, would also reappear. No, it wasn’t a perfect America. Of course it wasn’t! However, never before, did I read about the kind of hate, corruption, anger, greed, selfishness, and disrespect that I read about every day in our local newspaper. And never before did I worry that our democracy was in such eminent danger of collapsing. All I can ask myself at this juncture is where did we as a nation fail so many of our citizens who now seem to have placed their hopes and dreams on an unintelligent, narcissistic, hedonist. People who wholeheartedly believe that this uncaring person has their best interests at heart. When did we stop teaching logical thinking? And how did we get to a place where some of our citizens want a person to be our president who intends to be a despot. Why can’t they realize that this man doesn’t care in the slightest about the wants and needs of the average person. He doesn’t even care the slightest about his so called “followers” or “political buddies” either. And why some of his devoted Christian followers haven’t realized that he doesn’t reflect any of the tenets of the Christian religion is beyond my comprehension! He is not their salvation. He wants to be their ultimate downfall. Again, I ask, when did we stop thinking logically?

May you continue to offer love to those around you. And to keep an open mind to truly consider what is important not only for yourself, every other person, our nation, and the preservation of our planet.

Peace and love to all.

MY FAVORITE PORK RECIPES

Bacon Jam

Baked Italian Sausage Meatballs

Baked Pork Carnitas

Bahn Mi (Vietnamese-Style Sandwich)

BBQ’D Brined Pork Chops

Biscuits with Sausage Gravy

Bolognese Sauce (Ragu Alla Bolognese)

Bourbon, Brown Sugar, and Dijon Mustard Glazed Ham

Brined and Baked Pork Chops

Brined, Rubbed, and Grilled Boneless Pork Chops

Fast and Easy Italian Sausage Pasta

Garlic and Ginger Glazed Sticky Pork

Grillades (Cajun Meat Stew) with Cheese Grits

Grilled Herb and Garlic Marinated Pork Tenderloin

Herb Crusted Pork Loin Roast with Figs and Port

Italian Sausage and Rice Stuffed Bell Peppers

Italian Sausage, Mushroom, Spinach, and Cheese Stuffed Bell Peppers

Jägerschnitzel (German Pork Schnitzel with Mushroom Gravy)

Oven Baked Boneless Country Style Pork Ribs

Oven Baked Bone-in Berkshire Pork Chops

Pan Seared and Sauced Pork Medallions

Pasta with Italian Sausage and Peppers

Pork and Greens with Noodles

Pork Tenderloin with a Dijon Cognac Cream Sauce

Pörkölt (Hungarian Pork Stew)

Prosciutto Wrapped Pork Tenderloin

Red (Rojo) Posole with Pork

Savory Baked Pork Chops

Savory Oven Baked Pork Loin Back Ribs

Slow Simmered Smoked Pork Shank/Hock with Mixed Greens

Smoked Dry-Rubbed Ribs

Stuffed Portobello Mushrooms with Sweet Italian Sausage, White Wine, and

   Fennel

Sweet and Sour Sesame Pork (or Chicken)

Tamale Pie

Three Cheese Canadian Bacon Quiche with Caramelized Onion and Spinach

Töltött káposzta (Hungarian Meat and Rice Stuffed Cabbage Rolls)

BRATWURST, CANNELLINI BEAN, AND VEGGIE SOUP

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So, what do you do with leftover brats after serving an Octoberfest meal to a large crowd? Well, the obvious answer is to make soup. (That’s really my favorite use for leftover cooked meat.) Why, because I love soup!

Anyway, with about a pound of leftover sliced brats, even after having eaten some of the leftovers the next evening, I threw the rest in the freezer. A few days later I decided to make some kind of bean soup. And there, safely tucked away in my freezer, were the wonderful slices of cooked bratwurst, just begging to be used. So, the rest, as they say, is history.

I started this soup the way I almost always start any bean soup. With a mirepoix – carrot, celery, and garlic. (Not a French mirepoix which is carrot, celery, onion, because for this recipe I didn’t need to use an onion, because the brats had been cooked in an onion and beer broth.) So, any more onion flavor might not have been appreciated. But don’t hesitate to use a bit of onion, with the following caution.  

Note: Sometimes I find the combination of onion and garlic too much for a light brothy soup. I use garlic to add a pungent flavor, while onion adds a sweet and slightly savory flavor. But adding both can sometimes result in an overpowering taste. And I have found that particularly to be the case with some soups. However, having just made that statement, I often use both onion and garlic. It just depends on what other ingredients are included in the mix. So, basically, use both of these potent ingredients with respect. They can be either your best friend or your worst enemy. But back to this recipe.

This is truly one of those recipes where you can put some of your favorite veggies to good use. I used zucchini and kale, but spinach, cabbage, broccoli, green beans, peas, etc. would also be delicious. Make this a “clean out your veggie bin” bean soup.

I have also found that adding some of the bratwurst at the beginning lends a nice flavor to the broth. But I reserve about half of the sausage to add to the mix towards the end of the cooking time. This results in some of the sausage basically lacking most of its original flavor. (The flavor is now in the broth.) While the sausage that was just added is still bursting with flavor.

Well, that’s it for today. We are just back from spending 5 days on the Long Beach Peninsula with our dear friends Jim and Margo. The weather was perfect, the food was great, and the company could not have been better.

May you too be blessed with sunny days, great food, and wonderful friends.   

And as always, peace and love to all.

1 T. extra virgin olive oil

1 carrot, diced

2 celery ribs, diced

2 garlic cloves, minced

1 (8-13 oz.) container chopped tomatoes (Italian preferably)

4 c. chicken stock

1 c. water

¼ c. chopped fresh parsley, divided

2 bay leaves

½ tsp. dried thyme

½ tsp. dried rosemary

½ tsp. kosher salt

freshly ground black pepper

1 lb. cooked brats, sliced, divided  

1 c. dry cannellini beans, rinsed

2 c. chopped fresh kale

1 sm. zucchini, diced

freshly grated Parmigiano Reggiano, for the table

Heat the oil in a large, covered pot. Add the carrot and celery and gently cook for about 4 minutes. Add the garlic and cook for about 2 minutes.

Add the tomatoes to the pot, stir well, and cook for about 3 minutes.

Add the chicken stock, water, half of the parsley, bay leaves, thyme, rosemary, salt, pepper, half of the cooked brats, and the cannellini beans. Bring to a boil, lower the heat, cover, and simmer for about 2½ hours or until the beans are tender. Stir periodically.

Just before serving, stir in the remaining cooked brats, remaining parsley, kale, and zucchini. Let burble for about 10 minutes. Serve with warm dinner rolls and pass the Parm.  

   

GINGER MOLASSES REFRIGERATOR COOKIES  

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OK, just so you know, when I first bit into one of these cookies, I loudly proclaimed it “the best cookie I ever made”! Now, I may have said that a few times before about cookies I have baked, but I still say, this recipe really produces one heck of delicious, very crisp cookie. And I happen to love crisp cookies. I also love chewy cookies, and soft cookies like my “Pink Cookies”. Which probably means that I am basically a cookie monster. (I’m fine with that BTW!) But more about this recipe, which is based on a recipe I found on the onceuponachef.com site. (A wonderful site that I visit often and know you too would appreciate.)  

Now, the main thing I changed was the shaping of these cookies. I am absolutely in love with refrigerator/ice box/rolled into a log in plastic wrap and placed in the refrigerator overnight, and sliced and baked the next day cookie recipes. Why? The answer is simple. I’m lazy. It is just plain easier to wrap the dough in plastic wrap, than to either roll it out and use cookies cutters, or even shape the dough into balls using ice cream scoops. And I almost always refrigerate cookie dough for several hours or overnight before baking them anyway. Which is not always part of the original instructions. (But should be!)

Which brings me to another thing I always do, even though the directions may differ. If the dough is to be rolled into balls, I use an ice cream scoop. And even if the recipe says to refrigerate the dough before shaping, I shape the balls and then place them in the refrigerator. I mean really, have you ever tried to shape cold dough? Either by hand using a spoon or with an ice cream scoop. What in the name of all things holy are some cooks who write out recipes thinking? Have they ever actually shaped a cookie from cold dough? Do they not realize how easy dough is to shape when it’s first made, and not at all easy to shape when it’s BLOODY COLD AND HARD? Idiotic! OK, I feel better now, having gotten that off my chest.

Anyway, if you too love crispy, very spicy ginger cookies, this is the recipe for you.

Well, that’s it for today. We will be taking a short holiday to Long Beach, Washington in the near future. So, I am busy preparing food to take along. (This cookie among other goodies.) There’s a full kitchen in the condo where we are staying, but I don’t want to spend all my time cooking. So, preparing some dishes ahead is always a good idea. Gives me more time to sit in front of the fire and read. Or play a board game with our dear friends Jim and Margo who are going along mainly to keep us out of trouble. Just kidding. We are too old to get in too much trouble – anymore! This will just be quality time spent with our dear friends.  

We are truly blessed to have so many wonderful friends. And to have family members that we absolutely adore. Can’t get much better than that! May you too be as lucky.

And as always, love and peace to all.

2⅓ c. unbleached all-purpose flour, fluffed

2 tsp. baking soda

¼ tsp. kosher salt

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground allspice

¼ tsp. ground cloves

⅛ tsp. freshly ground black pepper

½ c. finely chopped candied ginger

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

¼ c. plus 2 T. granulated sugar

¼ c. plus 2 T. packed light brown sugar

1 egg

⅓ c. molasses (not blackstrap or sulfured)

raw, turbinado, or demerara sugar, for rolling cookies

Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper together in a small mixing bowl. Stir in the candied ginger making certain every little piece is covered in flour.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and light brown sugar together until light and fluffy. Beat in the egg and molasses. (Be sure to scrape the sides of the mixing bowl several times during this process.) Add the flour mixture to the butter mixture and mix just until combined.

Divide the dough roughly in half. Place each piece of dough on a long piece of plastic wrap. Shape the dough into a round log about 1½-inches wide. Sprinkle raw sugar over and around the dough. Using your hands, wrap the dough into the plastic wrap still working to evenly shape the dough into a log. Refrigerate for several hours or overnight.

Remove from fridge and un-wrap logs. Using a sharp, thin bladed knife, slice dough ½-inch thick. (If the slices aren’t round or bits of candied ginger are sticking out here and there, just reform gently with your hands.) Arrange slices, at least 2-inches apart on a parchment paper lined baking sheet.

Bake in a pre-heated 350-degree oven until lightly golden on the bottom and around the edges, 14-16 minutes. (Do not under-bake this cookie.)

Remove from oven and cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.   

  

THREE ONION CHICKEN NOODLE SOUP  

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Confession time. I hardly ever make my own chicken or beef stock anymore. I used to be all gung-ho and make homemade stock all the time. But as I’ve gotten older and Better Than Bouillon bases have come into my life, I don’t feel the need to regularly go to all that work. And I know, preservatives Patti. Aren’t you the one always preaching homemade everything. And yes, that’s true. But sometimes it just makes better sense to use my time more productively. (How’s that for justification 101?)

I learned about this type of thinking from a friend who recently recited to me the first paragraph of the new bestseller “Justification for Dummies, An Insider’s Guide to the Thinking (or lack thereof) of former President – – – – – “. (Name withheld to protect the innocent. Me, in this case.) But back to this post.

Just so you know, when there are bones available, I do make my own stock. But that’s not what this post is all about.

This recipe is for the times when all you have is a package of chicken, a few fresh herbs and veggies, and you want a soup that tastes like it started with homemade bone broth and required hours of gentle simmering.  Which, BTW, this recipe fulfills.

So, if you too love chicken noodle soup, you might want to give this recipe a try. It really is very flavorful.

And in case you might desire a copy of the “Dummies” book described above, you won’t be able to find one online or even at your local bookstore. They are literally flying off the shelves in blue states, mainly being used as insulation or to line kitty litter boxes. And in red states, this book has already been banned for speaking uncomfortable truths. So, no luck there!

On a serious note, may you continue to think intelligently and remain compassionate enough to decern truth from fiction, see preconceived opinion that is not based on reason or actual experience (prejudice) for what it is, and have the courage to stand up for what you believe. And always with your own rights and the rights of others foremost in every action you take.

As always, peace and love to all.  

3 T. unsalted butter

1 lb. boneless, skinless chicken thighs or breasts, cut into bite sized pieces

½ med. yellow onion, finely chopped

¼ c. finely minced shallot

6 green onions, finely chopped, divided

2 lg. carrots, diced

2 ribs celery, diced

2 cloves garlic, finely minced

8 c. water

2-3 T. chicken base (I use Better Than Bouillon Chicken base)

¼ c. chopped fresh parsley

2 tsp. finely chopped fresh rosemary

1 tsp. chopped fresh thyme leaves

1 tsp. chopped fresh sage leaves

1 lg. bay leaf

1 tsp. seasoned salt

freshly ground black pepper

tiny pinch crushed red pepper flakes

2 c. chopped and massaged kale

2 c. egg noodles

Melt butter in a large, covered stockpot or Dutch oven over medium-high heat.  Add the chicken pieces and fry until crispy brown. Remove to bowl leaving as much butter in the pan as possible. Set chicken aside in your fridge.

Add the onion, shallot, half of the chopped green onion, carrots, and celery to the pan. Sauté for 3-4 minutes or until the veggies soften a bit, stirring occasionally.  Add garlic and sauté for 1 minute.  

Add the water, chicken base, parsley, rosemary, thyme, and sage, and gently stir until combined.  Then add the bay leaf, seasoned salt, black pepper, and crushed red pepper flakes. Bring soup to a boil, reduce heat, cover, and simmer for about an hour.

After an hour taste and adjust the seasoning.

Just before serving, bring soup just to a boil and stir in the egg noodles, cooked chicken, and kale. Cook until the noodles are al dente.  

Taste the broth again and add seasonings if necessary.

Serve immediately garnished with remaining green onion. 

Miles may not be comforted by chicken soup, but he sure does love the decorative pillows in our guest room.

MY FAVORITE “THIS AND THAT” RECIPES

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Of all the lists of my favorite recipes, I was most eager to share this list with you. Because what is more fun than fixing a recipe that is basically its own category. Or could be included in several listings. Take your pick. For example – Brandied Cranberries, which could easily be simply categorized as a sweet sauce. However, it could also appear as an appetizer (served over warmed camembert cheese), a dessert (warmed and dolloped over vanilla ice cream) or the perfect condiment to serve at Thanksgiving or Christmas which was initially the main intent for this delicious cranberry dish.  But it slowly manifested itself into much more. In other words, over time, Brandied Cranberries became a very versatile prepared food item.

Because “this and that” dishes are so adaptable, in some cases, it was impossible to relegate them to just one list. So, you will find several of the items below on other lists. But mainly the items listed below just didn’t fit anywhere else.

I also realized while preparing this post, that the items listed below are hardly ever a main dish. OK, maybe Breakfast Blintzes or Cinnamon Granola with Dried Fruit and Nuts. But certainly not Bourbon Caramel Sauce or Dill Pickles. And that mainly, this is a list of those little extras that make a meal memorable rather than ordinary.

So, I hope you find this post helpful. I know writing it reminded me of some of my favorite ways to keep Mr. C. thrilled and delighted to be sitting down to a meal. Which as it happens, is just what I want for him.

May you too enjoy making your family and friends feel special by making great memories with good food.

We can’t do much about what’s happening in this big crazy world we live in. But we can make our own little world better by appreciating each other to the fullest. And making each day special by the way we treat each other, respect each other, and make life as pleasant as possible for each other. And as cooks, by serving our friends and family delicious homemade food.

As always, peace and love to all.      

MY FAVORITE “THIS AND THAT” RECIPES

Bacon Jam

Blender Hollandaise

Bourbon BBQ Sauce

Bourbon Caramel Sauce

Bourbon Caramel Whipped Cream

Brandied Cranberries

Bread and Butter Pickles

Breakfast Blintzes

Caramelized Onions (under Homemade Au Jus – No Drippings Required)

Chicken or Turkey Stock

Chunky Applesauce

Cinnamon Granola with Dried Fruit and Nuts

Demi-Glace

Dill Pickles

Garlic Herb Butter (under Easy Overnight Chewy Dinner Rolls – No Knead)

Garlic Toast

Homemade Au Jus (No Drippings Required)

Homemade Ricotta Cheese

Hungarian Csalamádé (Mixed Vegetable Pickle)

Kansas City Style BBQ Sauce

Lemon Basil Aioli

Mincemeat (under Mincemeat Galette)

Quick and Easy Party Mix

Peppermint Hot Chocolate Mix

Pie Crust

Popcorn Brittle 

Refrigerator Dill Pickles

Rosemary Roasted Cashews

Seasoned Salt

Seasoned Sea Salt

S’mores (bottom of the “Popcorn Brittle” post)

Spicy Plum Refrigerator Jam

Strawberry, Rhubarb, and Blueberry Compote with Bourbon

Sweet and Spicy Glazed Pecans

MY FAVORITE SALAD DRESSINGS

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Well, here goes. One of the ways I have learned over the years to cut costs at the grocery store is by making my own salad dressing. Another good way to save dollars is to make homemade bread. But that fact I have already documented ad nauseum in past posts. So, I’m choosing to give it a rest for now. But I can’t promise that I won’t revisit the subject when next I post a bread recipe. But back to salad dressing.

Not only do you save masses of money when you make your own dressings, you eliminate the intake of needless chemical preservatives that who in the heck knows what they are doing to your body! And just for the record, do you really think the manufacturers of salad dressing use quality ingredients?  Of course not. THEY ARE IN BUSINESS TO MAKE MONEY. They use the cheapest ingredients available.

So, below you will find my favorite ways of making even the simplest green salad taste amazing.

And yes, I do use, for example, quality extra virgin olive oil and superior balsamic vinegar in my dressings. I also use fresh garlic, real lemon juice, and fresh herbs. And they do cost money. But the result is worth the price. OK, enough nagging!

I hope you find this list helpful. I know for myself; I always prefer a menu with just a few dishes listed. I also stay as far away from buffets as possible. Too many choices make it hard for me to decide on anything.

So, if you find yourself needing a place to start for salad dressing inspiration, this short list might be of help.

Well, the weather outside is being its usual unpredictable self. This morning the sun was unincumbered with cooled and condensed invisible water vapor (i.e. clouds). So, Mt. Baker along with other Cascade Mountain peaks were in full display. Now we can only see the snowy foothills and the higher peaks are shrouded in grey clouds. While right over Port Susan Bay, big cumulus clouds are busy forming and bonding with the apparent intension of obscuring the sun altogether. But who knows. The entire scene could change within an hour. Ah, life in the Pacific NW.

Peace and love to all.

MY FAVORITE SALAD DRESSINGS

Balsamic Lemon Dressing (under Arugula Salad with a Balsamic Lemon Dressing)

Balsamic Vinegar and Honey Vinaigrette

Balsamic Vinegar, Garlic, and Lemon Vinaigrette

Basil, Shallot, and Garlic Vinaigrette

Basil Vinaigrette – under “Lettuce Talk Salad (Vinaigrettes Too)”

Creamy and Chunky Blue Cheese Dressing

Creamy Balsamic Salad Dressing

Creamy Caesar Salad Dressing

Creamy Honey-Mustard Salad Dressing

Creamy Italian Dressing

Creamy Pecorino-Romano Salad Dressing

Hoisin Sauce, Ginger, and Peanut Butter Salad Dressing

Italian Dressing with Parmesan

Italian Parsley and Fresh Basil Vinaigrette

Kalamata Olive and Fresh Basil Vinaigrette

Lazy Patti Salad Dressing (see recipe below)

Olive Oil and Fresh Lemon Vinaigrette

Ranch Dressing (and Dip)

Simple Basil Vinaigrette

Simple Gorgonzola Salad Dressing

Simple Italian Vinaigrette

Tahini Lemon Salad Dressing

Thousand Island Dressing – under Chef Salad with Thousand Island Dressing

LAZY PATTI SALAD DRESSING

This is my go-to salad dressing recipe when I am feeling lazy. In fact, most of the time I don’t even measure the ingredients. I just pour on some extra virgin olive oil and rice vinegar. And shake on a bit of kosher salt and freshly ground black pepper. Toss with some greens and cut veggies and call it good! 

2 parts extra virgin olive oil

1 part rice vinegar (not the sweetened kind)

kosher salt, to taste

freshly ground black pepper, to taste

MY FAVORITE PASTRY AND SPECIALTY BAKED GOODIES

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Ok, this is a list that every person who has even a shred of passion in their soul is going to love. Because I tend to only associate with passionate people, and since you are reading this post, I know you too would drive miles out of your way for a fabulous Kouign-Amann, for example. Don’t know a Kouign-Amann from a Maple Bar? Allow me to tell you all about these amazing pastries.

A Kouign-Amann is a Breton cake, described in the New York Times as “the fattiest pastry in all of Europe.” The name comes from the Breton language words for cake (kouign) and butter (amann) and has a Celtic heritage.  A Kouign-Amann is probably one of the most delicious morsels you will ever put in your mouth. They are sweet and savory, tender and chewy, and if you are a fan of salted caramel – well – you are really in for a treat. (See a picture under my recipe for Kouign-Amann.) And since I also brought up the subject of maple bars, I’ve got you covered there too! (Quick and Easy Baked Maple Bars.)

And lest you should wonder, yes, I love pastries and specialty baked goods with the passion of a true zealot. And I trust you are right there with me. (Why wouldn’t you be?)

Anyway, this is my list of recipes that help make me happy to be alive. (Well, along with my husband, family, friends, music, the view from our kitchen sink, our kitties, travel, camping, attending cultural events, my 5:00 martini, and a never-ending supply of books to read.)

May you too be happy to be alive. And I know. The world is really scary right now. I too am fearful. But for that very reason, we as cooks should try even harder to make the lives of those around us happier. And as the old Pillsbury commercial jingle goes – “nothin’ says lovin’ like somethin’ from the oven”. And it’s true. A simple batch of cookies can lift spirits. And if that’s the case, imagine what a beautiful Baba Au Rhum could accomplish! Don’t know about Baba Au Rhum? Look it up!

Peace and love to all.       

MY FAVORITE PASTRY AND SPECIALTY BAKED GOODIES

Baba Au Rhum

Baked New Orleans Style Beignets (and beyond)

Braided Christmas Fruit Nut Yeast Bread  

Bread Pudding with Spiced Rum Sauce

Candied Fruit and Nut Braided Yeast Bread

Christmas Berliner Stollen

Cinnamon Twists

Cream Cheese Danish

Cream Cheese Danish with Homemade Puff Pastry

Danish Puff

Dried Cranberry and Almond Braided Danish

Easy Cheesecake Fruit Bars

Easy Homemade Plain Croissants and Pain Au Chocolat Croissants

Holiday Austrian Kipferl Cookies

Holiday Fruitcake

Individual Jam Filled Cream Cheese Danish Pastries

Jam Tarts

Kouign-Amann

Krendl (Russian Christmas Bread)

Light and Fluffy Cinnamon Rolls with Rum Raisin Cream Cheese Frosting

Peach Kuchen

Quick and Easy Baked Maple Bars

Rugalach

Sticky Buns or Cream Cheese Frosting Topped Cinnamon Rolls

MY FAVORITE SAUCES AND TOPPINGS (BOTH SAVORY AND SWEET)

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Speaking of favorites, my favorite kitties keeping me company as I write. Max on the left, Miles on the right.

OK, this is going to be a long list. Because if there is one food type that I like almost better than any other, it’s gravies, sauces, and toppings. You will find that My Favorite Gravies list has already been posted under My Favorite Gravies (imagine that!). And I know, sometimes it’s hard to distinguish a gravy from a sauce or topping, and vice versa. But then, the item must be called something. So, pardon me if I have your favorite sauce, gravy, or topping in the wrong category. But enough jabbering and on to why I made this list in the first place.

When you go to a fine restaurant, you almost always find expensive meat dishes served with a sauce, gravy, or topping of some kind. And the reason is simple. A plain piece of beef, chicken, pork, or fish is boring. The same with veggies. It’s the sauce, gravy, or topping that makes any simply prepared food more flavorful. If more home cooks took a hint from restaurant dining and served simply prepared meat, seafood, and veggies with a bit of “something” on top or to the side, I feel it would up their credibility as a great cook in the eyes of their family and friends. It doesn’t take much. Even a dab of this or that makes such a huge difference. So, this list might just possibly come in handy.

And of course, I have many more recipes on this site from which to choose. With gazillions more on the internet available with just a few keystrokes. It only takes a short time to find a recipe that would work for you. And believe me, your family and friends will appreciate your effort.   

Well, that’s it for today. It’s cloudy, sunny, and a bit windy on Camano Island this afternoon. No sign of snow yet, but the weather guys assure us that mixed snow and rain could happen at any time. All I can say is -bring it on! I love snow. Even though we have tickets this evening to hear Timothy Eagan speaking at the Lincoln Theater in Mount Vernon on the value of community libraries (speaking to the choir here, but what the heck), if it should start to snow, I wouldn’t be shattered. Like I said, I love snow.

Anyway, I hope you find my list of savory and sweet sauces and toppings helpful. If nothing else, it might give you ideas. And isn’t it always fun to have an idea rattling around in your brain.

Peace and love to all.    

SAVORY SAUCES AND TOPPINGS   

Arrabiata Sauce (under Pasta with Arrabiata Sauce)

Beefy Red Wine Sauce with Shallot, Garlic, and Rosemary

Beurre Blanc Sauce (under Seared Scallops with Beurre Blanc Sauce)

Blender Hollandaise

Butter, Sage, and Lemon Cream Sauce (under Angel Hair Pasta with a Butter, Sage, and Lemon Cream Sauce)

Chimichurri Sauce (under Grilled Argentine (Like) Marinated Flank Steak with Chimichurri Sauce)

Creamy Lemon Aioli

Curry Sauce for Chicken, Shrimp, Beef, or Lamb

Demi-Glace

Different Butters (under Pan Seared Tenderloin or Filet Mignon Steaks with Different Butters)

Dijon Cognac Cream Sauce (under Pork Tenderloin with a Dijon Cognac Cream Sauce)

Easy Teriyaki Sauce

Garam Masala Sauce (under Ground Lamb Meatballs in a Garam Masala Sauce)

Garlic Herb Butter (under Easy Overnight Chewy Dinner Rolls – No Knead)

Gorgonzola Cream Sauce (under Ricotta Cheese Gnocchi in a Gorgonzola Cream Sauce)

Green Chili Sauce (under Green Chili Sauce with Pork)

Horseradish Cream Sauce (under Simple Braised Corned Beef with Horseradish Cream Sauce)

Kansas City Style BBQ Sauce

Lemon Aioli

Lemon Basil Aioli

Lemon Caper Sauce (under Baked Chilean Sea Bass in a Lemon Caper Sauce)

Lemon-Dill Tartar Sauce

Marinara Sauce

Mushroom Red Wine Sauce (under Ground Beef Patties with Mushroom Red Wine Sauce)

Mushroom Wine Sauce (under Chicken Breasts in a Mushroom Wine Sauce over Creamy Polenta)

Orange Marmalade Sauce (under Duck Breasts with Orange Marmalade Sauce)

Red Chili Sauce (under Cheese Enchiladas with Red Chili Sauce)

Rémoulade Sauce

Savory Bourbon BBQ Sauce

Steak Sauce with Mushrooms

Stroganoff Sauce (under Meatloaf with Stroganoff Sauce)

The 5 Mother Sauces of Classical Cuisine (made easy)

Tzatziki

SWEET SAUCES AND TOPPINGS

Blueberry Rhubarb Sauce

Bourbon Caramel Whipped Cream

Caribbean Rum-Raisin Ice Cream Sauce

Chocolate Kahlúa Ice Cream Sauce

Fresh Raspberry Sauce

Fresh Strawberry Sauce (under Chocolate Cheesecake with Fresh Strawberry Sauce)

Strawberry, Rhubarb, and Blueberry Compote with Bourbon

PARMESAN ROASTED CAULIFLOWER

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OK, sometimes recipes are too easy to be true. Not this one. This dish from natashaskitchen.com could not be easier to prepare or more delicious. And believe it or not, I could even get Mr. C., the Carr family bonified, card-carrying, less than excited by cruciferous veggies family member, to nibble on a few florets. And that is saying a lot!

And you know, there are just those times when spending even 15 minutes on a dish is more effort than you want to expend. OK, maybe that never happens to you, but it sure does to me. And the older I get, the more I appreciate quick and easy. But, and here’s the rub, the food must still be very tasty. Spoiled? You might say that. But who doesn’t want to be spoiled when it comes to food?

So, when I find a wonderful recipe like this one, that is ever so quick and easy to prepare, I may rejoice a bit more enthusiastically than most. (You know – happy dance, loud and boisterous shouts that can be heard a mile away, our two cats running for safety in our bedroom closet, and Mr. C. diving under his deck for protection.) (OK, that might be a bit of an exaggeration. But it just happens to be the way I envision myself reacting to an event of this magnitude. After all, you don’t find a great recipe for cauliflower every day! So, when it happens, I believe you should respond accordingly!)  

So, if you too would like to serve cauliflower to your family and friends, may I recommend this recipe. I totally adore cauliflower served this way. Mr. C., well not as much. But then, he is not a true Cruciferarian like me. But I’m sure there must be others. We could form a club. Want to join?

And as always, peace and love to all.

1 T. unsalted butter

1 T. extra virgin olive oil

¼ tsp. granulated garlic

¼ tsp. kosher salt

freshly ground black pepper

pinch paprika

½ fresh cauliflower, cut into medium-sized florets

¼ c. finely grated Parmesan cheese, or more to taste

Line a baking sheet with parchment paper.

Melt the butter in a medium sized bowl and whisk in the olive oil, granulated garlic, salt, pepper, and paprika. Add the cauliflower and toss until every floret is well coated. 

Spread the cauliflower evenly on the prepared baking sheet and bake in a pre-heated 425-degree oven for 15 minutes. Sprinkle on the Parmesan cheese and bake for another 5 minutes, or until cauliflower reaches desired tenderness.

Serve hot out of the oven.

AU GRATIN POTATOES WITH CARAMELIZED ONIONS

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To see a picture of this dish, you need only look at the one for “Scalloped Potatoes”. These two dishes look exactly the same.

Well, have I got an exciting, time saving way to make scalloped potatoes (excuse me – au gratin potatoes) with lots of cheese and caramelized onion. And yes, I have a very similar recipe for Scalloped Potatoes on this site, but it doesn’t contain caramelized onion. And I have found that I really like that little bit of caramelized onion in my potato casseroles.

Which brings me to an interesting point that I feel you too should know.

A traditional scalloped potato casserole does not contain cheese. Instead, the potato slices are cooked in a cream sauce made of whole milk, heavy cream, and often fresh herbs. However, you will still find many recipes calling themselves “scalloped potatoes” that contain cheese. Are you now as confused as I am? And does it really make a darn bit of difference what these potatoes are called? Of course not. But I always like to educate my readers on the finer points of haute cuisine. But back to the time saving aspect of this dish that I promised to reveal in the first sentence of this post. (I do so ramble on and on sometimes……) (Sometimes?)

Anyway, I pre-cook my potatoes when I make potato casseroles. Thus, saving about 1½ hours of oven time. Plus, the fear that the bloody potatoes will never get tender. Or at least not in our lifetime.

So, if you too love potato casseroles, you might enjoy having this recipe in your recipe arsenal. And just in case you are interested, using cornstarch in place of flour makes these babies gluten free. But if you prefer, you can always use flour.

Well, that’s it for today. It’s very windy today with rain in the forecast. But that’s OK. We need more snow in the mountains. So, bring it on.

I hope you too are warm and snug in your own home. And feel as blessed as I do to be able to make that statement.

Peace and love to all.

2 lb. Yukon Gold or yellow potatoes (yellow potatoes are cheaper and just as good)

2 T. unsalted butter

¾ c. finely chopped onion

2 T. cornstarch

2 c. whole milk

freshly ground black pepper

4 c. shredded sharp cheddar cheese (or cheese or cheeses of choice) 

paprika

Peel potatoes and cut them in half. (And yes, I peel my potatoes for this recipe, because boiled potato skins tend to become tough.) Then slice each half potato into ⅓-inch slices. (If the potatoes are large, cut them in thirds and proceed from there.)

Place in a pan, cover with cold water, and bring to a boil. Reduce heat, add a bit of kosher salt, and cook until just about tender. (You don’t want mushy potatoes, so watch carefully). Drain.

Meanwhile, melt the butter in a medium sized saucepan. Add onion and cook until just starting to brown (caramelize). Then add cornstarch and let burble in pan for about a minute. Gradually whisk in the milk and pepper, bring to a boil, reduce heat, and let simmer for 2 minutes. Remove from heat and slowly stir in the cheese. Taste and adjust seasoning. (The sauce will be quite thick.)

Carefully add the cheese sauce to the potatoes. Scoop mixture into a lightly buttered baking pan and sprinkle lightly with paprika.

Bake in a pre-heated 350-degree oven for 30-40 minutes or until the top starts to brown and the sauce is bubbling around the edges of the casserole dish.

Remove from oven, cover, and let sit for a few minutes before serving.

Note: Don’t be afraid to mix and match the cheeses for this recipe. This dish is a perfect way to use up those bits and pieces of cheese that aren’t aging gracefully! Also, this recipe doubles and triples beautifully.