Author Archives: Patti

SPICY SHARP CHEDDAR CHEESE PIMENTO SPREAD

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I know, there are already two cheddar pimento spread recipes on this site. But in my defense, I relish variety in every morsel I put in my mouth. So, even if the differences between Southern Pimento Cheese Spread, Cheese and Pimento Spread, and this recipe are not that great, I still live for the adventure of creating new flavor sensations that hopefully provide my own and other gourmand’s taste buds with yet another positive experience. (Long sentence. But I am reading Fallen into the Pit, written by Ellis Peters in 1951, whom I firmly believe should be posthumously awarded the title – “Queen of long sentences” and am therefore only emulating her style of writing.) But enough about sentence structure and back to this recipe.

Over the years I have been asked innumerable times why I never became a professional cook or chef. Or (God forbid) open my own restaurant or catering business. And the answer has remained the same over 6 decades. 1) I never wanted to work that hard. 2) I never wanted to be away from my family and friends as much as a professional career in food would have demanded. 3) I would have been making the same damn dishes night after night after night! Which would have been tantamount to reading the same 40 books over and over again. Yikes! I would have gone stark raving mad. And probably would have ended up using a meat clever on some poor unsuspecting diner who didn’t like my eggplant preparation! Believe me, I’m crazy enough as it is! So, the food industry would not have been a good choice for me.

So, for me the solution to staving off culinary boredom has always been to prepare all kinds of different edibles in almost every imaginable food category. Be it desserts, appetizers, GF dishes, main dishes, or any other type of sustenance you care to envision.

And since my retirement, I have had the time to pass my food recipe passion onto all of you. As well as inflicting you with my very personal feelings about the world. And the state of our country.

So, thanks for sticking around. I appreciate your diligence.

And as always, peace and love to you and yours.

1 (8 oz.) pkg. cream cheese, room temp.

½ c. mayonnaise

pinch kosher salt

freshly ground black pepper

½ tsp. granulated garlic  

½ tsp. granulated onion  

hot sauce to taste (I use Frank’s RedHot sauce)

½ tsp. paprika, plus more to sprinkle on top

6 oz. diced pimentos, undrained

3 c. grated sharp cheddar cheese

Mix the cream cheese and mayo together in a mixing bowl. Stir in the salt, pepper, granulated garlic, granulated onion, a drop or two of hot sauce (you can add more later if desired), and paprika until well blended. Stir in the pimento and cheddar cheese just until combined. Taste and adjust seasoning.

Place in a pretty bowl, cover, and refrigerate until about a half hour before you plan to serve the spread with your favorite buttery crackers.

Before serving, give the spread a final stir and garnish it with a bit of paprika. (Stirring loosens the spread up a bit and makes it easier to spread.)  

Please note: If you like a smoother consistency, pulse some or all of the mixture, except the diced pimento, in your food processor. I like to blend about half of the mixture, then combine before adding the pimento. Just a personal preference.  

SAVORY MUSHROOM AND GRUYÈRE MINI TARTS

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OK, these mini tarts are a bit of a pain in the patootie to make. But well worth the effort. But, and isn’t there always a “but”, the tarts could be a lot more onerous to prepare if it weren’t for this crust recipe. Allow me to elucidate.

Most mini tart recipes require you to prepare a dough, roll it out, cut out all the crusts with a round cookie cutter, and then gently pat them into the tart pans. Without breaking the crusts! (Good luck with that!) Believe me, I’ve been there and done that, and it ain’t – no – fun!

But with this recipe, you make the dough, portion it out with a small ice cream scoop, plop the balls into the pan, and then shape the crusts with your fingers. Ta da. Applause please!!

Plus, and this is important – YOU CAN MAKE THE CRUSTS AHEAD OF TIME AND FREEZE THEM UNTIL YOU ARE READY TO BAKE THEM OFF. And this easy to make tart crust recipe can be used not only for savory tarts like this one, but also for your favorite sweet tarts as well. So, I deem this a sweetheart sweet tart crust recipe. Clever, right?!

Having now touted the virtues of the crust part of this recipe ad nauseum, let me tell you about the filling. It’s YUM! And easy to prepare.

So, if you are hosting a party, be it an outdoor picnic, a fancy New Year’s Eve cocktail party, or anything in between, these savory tarts are a perfect addition to any appetizer table. And while I’m at it, I strongly believe an appetizer or appetizers, are always a perfect way to start a gathering where food is being served.

People come hungry and thirsty to get-togethers when they know food is involved. And most of us, if we are being honest with ourselves, fervently hope that the food will be more exciting than a simple and healthy dinner at home. Healthy meals at home are a necessity. We all need to look after our own and our family’s health. But meals out should be special.

So, when planning your menu for guests, don’t try to make everything a healthy option. Some healthy options – yes. But I can tell you from years of feeding people, that a bare salad is never going to be as popular as a salad drizzled with a yummy dressing and containing ingredients such as bacon, cheese, or glazed nuts. People going to a friend’s home for a meal, or a restaurant usually give themselves permission to “cheat” a little on what they put in their mouth or imbibe. It may not be the right or healthy thing to do. But I feel, subliminally, we all, especially cooks, want that little bit of pampering that comes from someone else doing the cooking. I know I sure do. I love to eat other people’s food. And I love it when appetizers are provided to go along with my martini or whatever the before meal beverage happens to be.

And since I dismissed healthy eating when dining out in my comments above, I’d like to offer a good reason to always offer your guests an appetizer or two from a health perspective. Especially if an adult beverage is being offered.

It is always a good idea to eat a little something before and while you are drinking alcohol. If your stomach is empty when you start drinking, the alcohol will enter your bloodstream faster. Thus, you may feel the effects of your drinks quickly, making it harder to manage your drinking.

So, there you are. My thoughts on staying reasonably healthy, but still having a life!

And as always, peace and love to all.    

For the Mini Tart Crust:

8 oz. (1 lg. pkg.) low-fat (Neufchatel) cream cheese, room temp.

1½ c. (3 sticks) unsalted butter, room temp. (yes, 3 sticks!)

¼ tsp. kosher salt

3¼ c. unbleached all-purpose flour, fluffed

Blend room temperature cream cheese and room temperature butter together. Add the salt and flour and mix well.

Chill for about 30 minutes.

Using a small (#60) chrome handle ice cream scoop, plop balls of dough into ungreased mini tart pans. Then using your fingers, press the balls evenly onto the bottom and up the sides. (Don’t make the sides higher than the pan.)

Use immediately or freeze until needed. If frozen, bring to room temperature before adding the filling.

For the Tart Filling:  

3 T. extra virgin olive oil

½ c. finely diced white onion

4½ c. finely chopped cremini mushrooms

½ tsp. kosher salt

freshly ground black pepper

2 T. unsalted butter

3 garlic cloves, finely minced

2 tsp. finely chopped fresh thyme

2¼ c. finely grated Gruyere cheese 

Heat the olive oil in a large frying pan. Add the onion and cook over low heat until very soft and beginning to brown. And the mushrooms, salt, and pepper. Cook, stirring occasionally until the mushrooms release their liquid and the pan is dry.

Add the butter and garlic to the pan. Cook for about a minute or until the garlic becomes fragrant. Add thyme, cook for a minute, and remove from heat.

Sprinkle the cheese over the crusts and then evenly spread the mushroom mixture overall. Don’t overfill.

Bake the tarts in a pre-heated 325-degree oven for about 25 minutes or until the crusts are a lovely light golden brown.

Remove from the oven and place pans on a rack. Easiest to remove tarts from pans using a small offset spatula when they have been allowed to cool slightly.  

Serve warm or at room temperature.

GF LEMON CHEESECAKE BARS  

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Whenever I know that I will have guests that have gluten restrictions, I try to have enough GF dishes available, so they won’t feel cheated. (That’s all about me, because the family and friends I know would never cause a fuss. They just aren’t that kind of person. In fact, they would be unhappy with me for going to the trouble. But that’s tough! If I know ahead, I try my best to accommodate. Whether they like it or not!) Anyway, I had a recent occasion that warranted 2 desserts. So, I made Carrot Cake with Cream Cheese Frosting (recipe on site) and these cheesecake bars. And the GF bars were a hit. Never mind the crust was GF. They gobbled these babies up.

But in all honesty, they would have gone over well even if the crust were made of old shoe leather or the bumper off a 57 chevy. I mean really! Lemon cheesecake filling topped with homemade lemon curd whipped cream. Then dolloped and swirled with more lemon curd. What’s not to like?

But, if GF is not a concern, you can always use your favorite Graham Cracker Crust recipe or my recipe for the perfect 9×13-inch graham cracker crust for this recipe. (My recipe below.) Options, baby! That’s what it’s all about!

So, if you are a lemon cheesecake lover like I am, this is the recipe for you.

And for all you people who are truly gluten intolerant, I am sending you my sincere regrets. But luckily you live in an age where there are wonderful GF cookbooks and GF recipes online from which to choose. Also, quality GF flour mixes. (I like Cup 4 Cup.)

BTW, along with GF, I also try to have vegetarian options available for my guests. But vegan, I draw the line. I only have so much energy left in these old bones. And two out of three accommodations ain’t bad!

So, on that happy note, peace and love to all.  

For the GF Crust:

3 c. gluten free oats

½ c. light brown sugar 

2 T. honey

¼ tsp. kosher salt

¼ c. + 1 T. coconut oil, melted

6 T. (¾ stick) unsalted butter

Mix the oats, brown sugar, honey, salt, and melted coconut oil together in a glass mixing bowl. Spread in an even layer on a parchment paper lined baking sheet.  Bake in a pre-heated 350-degree oven for 30 minutes, stirring every 10 minutes.

Remove from oven and allow the oats to cool completely, about 10 to 15 minutes.  (Oats will harden as they cool to a granola-like texture.)

Transfer to a food processor.  Pulse 2 to 3 times to break up any larger pieces, then process on high for 30 to 60 seconds until the oats resemble coarse crumbs.

Meanwhile melt the butter in the same glass mixing bowl. Stir in the coarse oat crumbs. Once all the crumbs are coated with the melted butter, transfer to a lightly greased 9×13-inch baking pan. (Glass is best.)

Using your fingers, press the crumbs into the bottom of the pan and up the sides about a half inch.  Bake at 350-degress for 5-7 minutes or just until set.  

Remove from oven and let cool completely before adding cheesecake batter.

For the Lemon Cheesecake Bars:

3 (8 oz.) packages full-fat cream cheese, room temp. 

1 c. full-fat sour cream, room temp.

1⅓ c. granulated sugar

1 T. lemon zest

3 lg. eggs, room temp.

2 lg. egg yolks, room temp.

⅓ c. heavy cream, room temp.

½ c. fresh lemon juice

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese and sour cream together until completely smooth. 

Add the granulated sugar and lemon zest and beat until smooth, scraping down the sides and bottom of bowl as needed. On low speed, add in the whole eggs and egg yolks and beat until just combined. Don’t over mix!

Using a rubber spatula, fold in the heavy cream and the lemon juice, mixing just until combined. 

Spread evenly over partially baked crust.

Place in your pre-heated 350-degree oven and bake for 38 to 40 minutes, or until the edges are set, but the middle is still slightly jiggly. (The cheesecake will firm up as it cools.)

Remove from the oven, and park on a wire rack until both the filling and pan are cool. Then carefully cover the pan and refrigerate for at least 5 hours, but better yet 1 or two days.

A few hours before you plan to serve, make the Lemon Curd Whipped Cream. Spread on the bars and dot with additional lemon curd and swirl with an offset spatula. Carefully cover and refrigerate again until ready to serve.  

Using a sharp knife, slice the bars into serving sized pieces. 

For the Lemon Curd Whipped Cream:

2 c. (1 pint) heavy whipping cream

lemon curd, homemade (see my recipe below) or purchased

Whip the cream until stiff peaks form. Whip in lemon curd to taste.

NO FUSS LEMON CURD

1½ c. granulated sugar

4 lg. eggs

2 tsp. lemon zest (from 2 lemons)

½ c. lemon juice (from 3 lemons)

⅛ tsp. salt

½ c. (1 stick) unsalted butter, cut into 8 pieces

In a medium (2-quart) saucepan, whisk the sugar, eggs, lemon zest, lemon juice, and salt together. Set the pan over low heat. Cook, whisking constantly, until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken best just below a simmer.

Remove from heat, add the butter all at once and whisk until melted and evenly incorporated

Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight.

Lemon curd will keep in an airtight container in the refrigerator for about 2 weeks. (Good luck with that!)

GRAHAM CRACKER CRUST (for a 9×13-inch pan)

2 c. fine graham cracker crumbs (about 16 full graham cracker sheets)

⅓ c. granulated sugar

7 T. unsalted butter, melted

In a medium bowl, mix the crumbs and sugar together. Pour in the melted butter and stir until fully coated. (The mixture will have a sand like texture.)

Transfer the crumb mixture to an ungreased 9×13 baking pan and use your hands to press it evenly across the bottom and slightly up the sides.  

For baked recipes, pre-bake the crust for about 10 minutes in a pre-heated 350-degree oven. Then proceed as directed above.

NON-ALCOHOLIC SANGRIA PUNCH AND STRAWBERRY MINT LEMONADE  

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It’s summer. It’s family and friends over for a picnic weather. So, along with great food, you have a large assortment of beer, wine, flavored water, pop, and mixed drink makings available for your family and friends to help themselves. But what about your guests who don’t drink alcohol or who want to switch to a non-alcoholic beverage or are underage? I feel it’s considerate to provide these guests with a beverage that looks and tastes fancy and interesting too. So, I’ve got a couple of non-alcoholic drink options for you! (And sorry about no pictures. They will be added eventually.)  

Non-alcoholic Sangria Punch. Looks beautiful. Full of fruit and flavor. No added sugar. And can and should be partially made ahead. And who doesn’t like that especially if you are hosting a crowd.

Strawberry Lemonade. Easy to make. Very refreshing. No added sugar. Mostly prepared ahead and finished off just before serving.

Well, that’s it for today so I’m going to make this post short and sweet. (But without any added sugar.)

So, if you too love to entertain and want to serve a beverage that everyone will enjoy, these two recipes are just enough different to be an exciting change of pace for your guests. The punch is just amazingly delicious. And the lemonade is tart and totally refreshing.

So, if I haven’t wished you a happy summer already, I am doing so now. Stay cool. And remember that your kitchen is not the enemy!

I know it’s not easy to think about cooking when it’s too bloody hot to even want to go anywhere near “that” room. So, what I advise is to “cook” early in the day if you are retired or at home at that time. And remember, main dishes do not have to be hot. Cold cuts (as my mother used to call sliced salami, cooked meats, and cheeses), sandwich bread, and various condiments and sliced tomatoes, lettuce, and onion make for a great hot weather lunch or dinner. Add some chips and a green salad and life is good. Remember, sandwiches are our friend when it’s too hot to cook. Big old salads with chopped meat, cheese, and veggies are also great hot weather mains.

So, again – HAPPY SUMMER

And as always, peace and love to all.

NON-ALCOHOLIC SANGRIA PUNCH

1 lemon (sliced, with peel)

1 lime (sliced, with peel)

1 orange (sliced, with peel)

1 cored apple (sliced, with peel)

1 pint whole black berries

1 pint strawberries, sliced

3 c. mixed berry juice

¾ c. apple juice

¾ c. orange juice

1½ T. fresh lemon juice, or more to taste

1 qt. lemon/lime or unflavored sparkling water

Place the cut fruit in a clear pitcher. Add the mixed berry, apple, orange, and lemon juices. Gently mix. Drop blackberries and strawberries on top. Refrigerate for several hours or overnight.   

Just before serving, add the sparkling water. Gently mix and serve. Don’t put ice in the pitcher. It will dilute the punch too much.  Instead, have an ice bucket available for people to add their own ice.  

Other fruit can also be used. Peaches, nectarines, pears, pineapple, etc.  

STRAWBERRY MINT LEMONADE

1 can (usually 12 oz.) frozen lemonade (regular or pink)

1 c. water

1 pint strawberries, divided

1-2 fresh lemons, thinly sliced

8-10 mint leaves, opt.

1 qt. lemon/lime or unflavored sparkling water

Place the frozen lemonade and 1 cup water in a large pitch. Mash up half of the strawberries and add them to the pitcher, along with lemon slices and mint leaves. Refrigerate for several hours or overnight.

Just before serving, slice the remaining strawberries and add them along with the sparkling water to the pitcher. Gently mix and serve. Don’t put ice in the pitcher. It will dilute the lemonade too much.  Instead, have an ice bucket available for people to add their own ice.  

NAVY BEAN SOUP WITH HAM AND KALE

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OK, OK – I know it’s not soup season. For some of you. But for both of us, it’s soup season all year round. Why? Because we love soup. It’s easy to make. It’s easy to eat. And it’s even better the next day! And you can use any old ingredients (and I mean “old”) in two ways. Any ingredients your heart desires. And veggies that are experiencing a slow death in your veggie crisper. And another thing you already know about soup – it’s usually full of healthy ingredients. Like dried beans, for example. And as we all know, dried beans are packed with protein, zinc, and iron. And high in soluble and fermentable fiber.

And no, I do not always soak my dried beans overnight as most great cooks recommend. I am simply too spontaneous a dinner planner for that much thoughtful consideration of what’s for dinner the next evening. And frankly, it has never made that much difference. You simmer the soup long enough; the beans will eventually get soft. Caveat: If the beans are several years old, they might never get soft. While most packages of dried beans do not come with an expiration date, they will not last forever. For freshness and quality, dried beans should be used within 1-2 years after purchase. (Your cooking lesson for the day.) So, whereas several years ago I bought dried beans in quantity, I now buy them in 1-pound packages. Then I can feel fairly certain that I will use them before they turn to stones.  

Anyway, yesterday I was hungry for soup. I had some Black Forest ham in the fridge and also some kale that needed to be used before it turned to mush. (And yes, I have turned enough veggies into mush to know when it’s time to use the veggie or give it back to mother earth!)

So, I came up with this navy bean soup variation. And we were both happy with the result. Along with cornbread, the combination made for a very nice dinner. Of course, it didn’t hurt that Mr. C. had earlier served us one of his amazingly delicious margaritas. (We had limes that needed to be used too.) (Oh darn!)

So, if you too ever find yourself with extra kale (that will never happen to you Todd A), I suggest you make soup. And seriously, kale is a wonderful and healthy ingredient. I use it a lot in soup.

Well, that’s it for today.

I am getting ready to turn 80 at the end of the month. And for those of you who have already hit that mark, I salute you. No one told me my entire body would turn on me the closer I got to “80”. But sure enough, I am feeling every one of my years.

But I can still laugh (it’s either that or cry), read books, adore live music, cook and write about food, wake up each morning with the love of my life and best friend, enjoy gatherings with family and friends, and mostly make it to the bathroom in time. (Don’t laugh. It truly becomes a mind over matter situation sometimes when nature calls and you weren’t paying close enough attention.)

So, if you are still young, live every day to the fullest. If you are 80 or over – the same applies. We are only here for a short time. Live every single moment with kindness, forgiveness, empathy, and an open mind. Especially an open mind. And believe me, I must work daily to keep my mind from exploding.

I simply can’t understand why some find heinous and sinful behavior acceptable. Especially when there is proof. And how anyone can abhor the sins but condone the sinner. I have yet to wrap my mind around this irreconcilable viewpoint. But like I said, I’m working at keeping an open mind. But frankly, in this regard, I am fighting a loosing battle!

Peace and love to all.

3 T. extra virgin olive oil

1 lg. onion, diced

3 med. carrots, diced

2 stalks celery, diced (plus leaves)

¼ c. lightly packed chopped parsley

¼ tsp. dried thyme

1 lg. bay leaf (or 2 small)

½ tsp. seasoned salt

¼ tsp. celery salt

freshly ground black pepper

8 c. veggie stock (I use 8 cups water and 6 tsp. Better Than Bouillon Veggie base)

1½ c. dried navy beans (I like Goya brand because the beans are small)

2-3 c. diced ham, divided

2 c. chopped kale (or spinach would work too)

Sauté the onion, carrots, and celery in olive oil in a large, covered pot. Add the parsley, thyme, bay leaf, seasoned salt, celery salt, black pepper, veggie stock, navy beans, and half of the ham.

Bring to boil, reduce heat, cover, and simmer until beans are tender (about 2 hours).

Remove the lid and add the remaining ham and kale. Cover the pot and continue to cook until the kale has softened, about 10 minutes. Taste and adjust seasoning.

Great served with cornbread.

QUICK AND EASY VEGGIE DIP

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So, as many of you know, I’m getting lazier and lazier. And when I don’t have to chop up all kinds of ingredients, I become one happier cook. Not that I don’t ever chop ingredients, because of course I do. But darn, if I don’t have to, I feel like I’ve won the lottery. But not at the expense of the overall quality of whatever it is I’m preparing. So, if chopping is required, I chop. But with this recipe, the hardest task I must perform is picking the right size mixing bowl.   

This is truly the best veggie dip I have ever made. But IT MUST BE MADE AHEAD. The flavors truly need time to become acquainted. To learn to live together. To join together for the highly sought after quality of being more than the sum of its parts. Because these ingredients are not considered – special. They are the every day, work horse, base ingredients for many fabulous dishes. And this dip shows them off in all their glorious and delicious usefulness.

So, next time you want a simple dip for veggies or chips, give this recipe a try.     

Well, that’s it for today. We are home after spending several nights out this past week. Mr. C. has been busy gigging. I’ve been going with him. So, we are both exceedingly glad for a bit of a reprieve.

Life is such a balancing act. If I stay home too much, I sometimes feel that I’m wasting my life. If I go out too much, then I yearn just to stay home. But then I realize how lucky I am to have such a privileged dilemma. I don’t have to worry where my next meal is coming from, where I am going to lay my head for the night, where I can find drinking water, take a shower, or medical help if required etc. etc. I have it made.

My hope for you is that you also have the necessities of life. And that you appreciate and are happy with what you have.

Peace and love to all.

1 c. sour cream (Mexican is best)

1 c. mayonnaise

½ tsp. vegetable base (I use Better Than Bouillon Veggie base)

1-3 squirts hot sauce (I use Frank’s RedHot sauce)

1½ tsp. dried parsley flakes

1½ tsp. dried minced onion

½ tsp. granulated garlic

¼ tsp. dried dill weed

pinch seasoned salt, or to taste  

freshly ground black pepper

Mix all ingredients together and refrigerate overnight. Serve with a fine assortment of crudité and/or chips. (And yes, you can even make this 2 or 3 days ahead!)

SALTED CARAMEL CHOCOLATE CHIP AND OAT BAR COOKIES

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OK, you suddenly get an overwhelming desire for a caramel chocolate chip bar cookie. You search the internet and all you find are recipes that either require purchased caramel sauce or even more recipes that call for melting caramels together with evaporated milk or heavy cream. What? Who wants to unwrap a gazillion caramels or go to the grocery store to purchase caramel sauce? Which BTW, is not cheap. When you can bloody well prepare caramel sauce from scratch in about 10 minutes!

OK, granted you must have butter, brown sugar, salt, heavy cream, and vanilla extract on hand. And most of the time I do have all these ingredients safely tucked away in either my pantry or fridge.

So, when I got frustrated by all the recipes I was reviewing, I decided to step up and figure out at least the caramel part on my own. (I was really hoping to find the perfect recipe online so that I didn’t have to think too hard. I told you I was getting lazier and lazier.)

I finally found the “next to perfect” recipe on the melskitchencafe.com site. The crust part I followed to the T. But I didn’t use Mel’s caramel sauce recipe because mine is easier to make and perfect every time. But the crust recipe is Mel’s and absolutely delicious. So, thank you Mel. And I almost forgot, I wanted this to be a salted caramel bar, so I added the final touch. A light sprinkling of flakey sea salt on top.  

Anyway, if you too are a chocoholic who strongly believes that caramel (and especially salted caramel) is God’s gift to humankind, this is the bar cookie for you!

I reverently hope you love this bar cookie as much as I do.

And as always, peace and love to all.  

For the Caramel Sauce:

1 c. packed brown sugar

½ c. (1 stick) unsalted butter

pinch fine sea salt

½ c. heavy cream

1 tsp. vanilla extract

Whisk butter, brown sugar, and salt together over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and is allowed to burble for a couple of minutes and it turns kind of shiny. Continue whisking the whole time the mixture is on the heat.)

Remove from heat and gently whisk in the heavy cream and vanilla extract.  

Set aside to cool while you make the crust.

For the Bar Cookies:

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

1 c. brown sugar, packed

1½ c. unbleached all-purpose flour, fluffed

½ tsp. fine sea salt

1 tsp. baking soda

1½ c. old-fashioned oats

caramel sauce (from recipe above) or 1 generous c. purchased caramel sauce  

1 c. semisweet chocolate chips (or chips of choice)

flakey sea salt 

Lightly grease a 9×13-inch baking pan (preferably glass) with cooking spray.

In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and brown sugar together.

In a mixing bowl, whisk the flour, sea salt, and baking soda together. Stir in the old-fashioned oats. Add to the butter mixture and mix just until combined.

Press about 2/3rds of the mixture into the bottom of the prepared pan. (I build up the sides a bit as I am pressing the dough into the pan. This “lip” helps contain the caramel and chocolate chips during the second baking.)

Bake the bottom crust in a pre-heated 350-degree oven for 13-14 minutes or until the crust is lightly golden and puffy.

Remove from oven and carefully spread the caramel sauce evenly over the partially cooked crust with an offset spatula. Sprinkle the chocolate chips evenly over the caramel. Finish by dropping small chunks of the remaining cookie mixture on top.

Bake for another 12-13 minutes or until the edges of the crust are golden and the caramel is bubbling.

Remove from the oven and let cool completely in the pan before cutting into squares.

Please note: These bars are addictive. And very, very rich. A small piece is plenty. (You can always have more.) And BTW, my recipe for caramel sauce is great on ice cream. Or any time you need caramel sauce. Just saying!

EASIEST EVER OVERNIGHT FRENCH BAGUETTES

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Two and a half of the baguettes with four of the cheese toasted “croutons” for Mushroom Onion Soup

The most delightful thing about baking bread is that you can almost never screw it up! And as I’ve gotten older, the simpler and fewer the ingredients, the better I like the whole “get out the stand mixer, pull the yeast from the fridge, get the flour out of the pantry, and turn on the water until warm water magically appears” production. And as I have gotten better at baking bread, I have learned to trim off a few steps that many other bread bakers would be horrified to read about. Never, never they would say. To which I would now respond – hogwash!

So, today I baked this bread which was absolutely delicious. I’m not even going to bother you with the steps I eliminated which I too would have followed faithfully even a few months ago. But I have become lazy as I approach 80 (in 2 weeks). And frankly, I simply don’t have the time or energy to waste on frou-frou.

So, if you too can’t abide unnecessary work but still want to make French baguettes from scratch, this is the recipe for you.

I made these baguettes because I was serving lunch to three classical musicians practicing in our living room this afternoon. Mr. C. (on piano) was host to violinist Cecilia and violist Dorthy for an afternoon of chamber music. (They plan to have a concert in our home sometime soon.) And I served them lunch. Mushroom Onion Soup (on this site) with large cheese “croutons” made with this bread.

Now I am not normally a woman who blows her own horn. But damn, this bread sliced, loaded with grated Emmentaler and Parmigiano Reggiano, and then toasted in the oven, was outrageously good. It simply made for dunking in soup heaven.

OK, I know some of you don’t bake bread. But if you were ever to begin baking bread, I think this would be the recipe you should go with.

And as always, peace, love, and happy baking to all.      

1½ c. warm water 

2¼ tsp. instant yeast 

1¼ tsp. kosher salt 

3¾ c. bread flour (more or less)

extra virgin olive oil (for greasing the mixing bowl)

Combine the water and yeast in your stand mixer. Add the salt and enough flour to make a shaggy dough. (The dough shouldn’t be sticky. But tacky is perfect.)

Pour some olive oil in the bowl, (anywhere from 1 teaspoon to 1 tablespoon) and using your hands and a stiff spatula, roll the dough into a lightly greased ball. Cover with plastic wrap and refrigerate overnight.

The next day, remove the dough from fridge, punch it down, and let it rest for about 10 minutes. Divide the dough into 4 equal portions.

Shape each piece into about a 10-inch log, rounded on each end. Place on a parchment paper lined baguette pan or baking sheet. Cover with a piece of plastic wrap that has been lightly greased with cooking spray. Let rise again until almost doubled, about 60 minutes.

Once doubled, lightly sprinkle with flour and then make about 4 slashes on the surface of each baguette.

Lightly spray baguettes with water and place in a pre-heated 450-degree oven for 10 minutes. Then spray again and let bake for about 8-10 minutes more. The bread is done when it reaches 205-degree when tested with an instant read thermometer.

Remove from oven and let cool completely before slicing.  

RUSSIAN DRESSING

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The other evening, I was less than excited about making dinner. But I had some thick slices of deli pastrami I had purchased while we were on our trailer trip that really needed to be used. So, Reuben sandwiches immediately came to mind.

So, I mentioned to Mr. C. what I planned to make, but that there were 2 essential ingredients that I didn’t have on hand – rye bread and sauerkraut. He immediately went for his car keys and told me he’d be right back. (The man loves Reuben sandwiches as much as I do.) As he was leaving, I casually mentioned that potato chips might be nice too. So, of course some Tim’s thick cut potato chips also came back with him from the grocery store. That left the sauce. Because it’s the creamy ketchup horseradish sauce that truly makes the sandwich special.  

I usually make my Thousand Island Dressing (recipe found under Reuben Sandwich) when making a Reuben. But as I stated above, I was feeling less than enthusiastic about spending time in my kitchen. (We were just back from being a month on the road and I was still putting things away and doing load after load of laundry). So, although my Thousand Island recipe is not difficult to make, I simply wasn’t in the mood to chop even 1 ingredient, much less 3. So, I took the liberty of trimming down my existing recipe. And the sauce was perfect for the sandwich. (And coincidentally, more of a Russian dressing that is usually associated with Rueben sandwiches.)  

So, next time you make a Reuben sandwich or need a dipping sauce for baked potato wedges or to slather on a hamburger patty, may I suggest you give this recipe a try. Easy to throw together and totally yummy.

Well, that’s it for today. We are going to a JazzVox home concert this evening to hear Ann Hampton Callaway, a fantastic jazz singer, songwriter, and actress. (FYI – she wrote and sang the theme song for the TV show “The Nanny”.) Anyway, I’m excited. How Nich Anderson can persuade some of the best jazz singers and accompanists from around the world to perform in private homes in our area is beyond my comprehension. Having had the pleasure of hosting 109 of the concerts and helping with the food in other people’s homes multiple times since 2008, I am still blown away by the quality of each performance. Want to know more? Search under “JazzVox” and read all about it.

I truly believe music is one way to stay sane in this crazy world. That and reading good books, eating good food, having good friends, and doing good deeds, etc. We as individuals can make a difference. Never forget that. Even a simple smile directed at a stranger can possibly lift that person’s spirit. At the very least, it can’t hurt. And what has it cost you? Not a cent. And don’t forget to always say thank you.

The other day, a young man and I reached a closed door at the same time. He held the door open for me and I smiled at him and said, “thank you very much”. He magically grew 2 inches in just that nanosecond.

And as always, peace and love to all.

¾ c. mayonnaise

¼ c. ketchup, or more to taste

1 tsp. Dijon mustard

1 T. creamy prepared horseradish, or more to taste

dash hot sauce (I use Frank’s RedHot)

2 T. dill pickle relish 

tiny pinch kosher salt

freshly ground black pepper

Combine all ingredients. Store in fridge until needed.

SIMPLE PICO DE GALLO

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A couple of days ago we were in the mood for burritos. But to complicate matters, we didn’t have any tortillas or salsa. We had everything else including pulled pork, cheese, sour cream, etc. And neither of us had the strength to go to the grocery store.

But flour tortillas – no problem. Flour tortillas can easily be made at home. (Check out my recipe for Flour Tortillas on this site. Quick and easy and better than anything you can find in a store.) But no salsa in the pantry. So, now what to do?

OK, I already had a great recipe for Pico de Gallo on this site, but I didn’t have a red onion, a jalapeño pepper, or any cilantro.

So, I improvised. And the recipe you find below is what I came up with. And it was delicious. We were almost fighting over who got to spoon the last little bit out of the bowl!

And truly, if there is anything better than homemade Pico de Gallo, I have yet to meet it. And even the best brands (usually quite expensive) can’t compare with homemade. Where is the love after all?! And as we all know, love is still the best ingredient in any dish. Be it cookies, sauces, meatloaf, soup, you name it.

Well, that’s it for today. I’m celebrating the fact that I have finished posting my recent trip report, which believe it or not takes a great deal of time to assemble. So, tonight, I’m making a creamy gorgonzola pasta dish. Lots of calories, and I hope to enjoy every caloric mouthful. Along with a simple salad, I know I will then feel well rewarded for all my effort. (Of course, I truly enjoy writing about our adventures. So, “effort” might be a slight exaggeration. But I’ll use it if only for the “reward” advantage.)   

So, for now, I’m going to take it easy and read all afternoon.

And as always – peace and love to all.   

2 c. diced fresh tomatoes, juice and all (I had cherry tomatoes on hand)

¾ c. finely diced white onion

2 T. chopped fresh parsley or cilantro (I used parsley. That’s what was in my fridge. Plus, I hate cilantro.)

¼ c. fresh lime juice

2 garlic cloves, minced

1 T. finely minced (seeded and deveined) Hatch* or jalapeño chili pepper, or more to taste

½ tsp. fine sea salt, or more to taste

freshly ground black pepper (not too much)  

Combine all ingredients and chill until ready to use.

*I buy fresh Hatch chilies when they appear at Farmer’s markets. Then I seed and devein them and throw them whole into my freezer. Then when I need a bit of heat for a recipe, I cut off a section, thaw it a bit in the microwave, and chop it into very small bits. And yes, Hatch chilies can be rather hot. So, go carefully into that spicy arena.