Category Archives: SAUCE AND GRAVY RECIPES

SIMPLE PIZZA CRUST

Leave a reply
This time I topped our pizza with the pizza sauce recipe found below, 6-oz. pepperoni, 1 pound fresh mozzarella, 1/4 cup chopped onion, 3/4 can of sliced black olives, and a sprinkling of Parmesan cheese.
Before the pizza was baked.

In my never-ending quest to develop the best homemade pizza crust imaginable, I once again succumbed to the siren call of the internet and found this basic recipe on the bobsredmill.com site. OK, I changed things up a bit by adding vital wheat gluten and made a huge change to the preparation instructions. So, I know what you’re thinking. “Patti, if you’re going to basically change a recipe, even not radically, why bother giving the original post any credit at all?” There are two reasons in this case. First, the bones of this recipe are not mine. And because I basically have a great deal of respect for this employee-owned American company. I purchase their products whenever possible. So, I would not cheat them out of any credit they so richly deserve, even if I have, in all good conscience, improved their original recipe! (Which I believe I have in this case.) Of course, they might object to my assessment. But all I can say to that is – tough noogies! (I’ve always wanted to write that!) But no disrespect for Bob’s Red Mill intended!  

Anyway, this turned out to be a perfect pizza crust. Tender, chewy, tasty, easily worked – in all, everything you want in a pizza crust. OK, if you are a lover of thick crust, this probably isn’t the crust for you. But I am firmly in the thin crust camp. So be off with you if you like a thick, gooey, starchy, incredibly caloric base for your delicious sauce and toppings. This recipe is simply not the right one for you! But see you next time. I’m sure I have lots of other recipes on which we can establish common ground.

But back to this recipe. And, speaking of sauce, please check out my new (thanks to the simplyscratch.com site), Sun Dried Tomato Pizza Sauce recipe. (See recipe below.) This sauce is so incredibly delicious. But be warned. This is not a wimpy pizza sauce. This is a sauce with authority! So, spread lightly. The rest of course can happily reside in your freezer until the net time you get a hankering for homemade pizza. Just give it a try. Easy to prepare and the taste is unapparelled.

So, as always – keep preparing nutritious and delicious food for yourself and your family. And if you are a parent with children still at home, and not already doing so, find ways to engage your kids with cooking and baking projects. Most kids jump at the chance to help make cookies, for example. I know that’s how I first started becoming interested in culinary endeavors. And no, setting the table, clearing the table, loading and unloading the dish washer, that type of thing, is not going to pique their interest! Quite to the contrary, unfortunately. Kids need to help measure or stir something, or at the very least, lick the spoon. Whatever it takes to get them excited about being in the kitchen with you. Plus, it’s a great way to stay well connected with your kids. You never know what they might reveal as they are helping you build a cake. It’s such an unthreatening and intimate time together, that most of their kiddie defenses are down. Of course, you might learn something that you would rather not know. But you’re an adult. You can take it. And it’s always better to know, than not to know! (I think.) So, stay strong.

I’ve always told everyone that being a mother was the hardest job I ever held. But the job for which I will always feel the most pride. And even now, after decades of not being “mommy”, I still cherish the time I spent with my kids as they were evolving into wonderful adult human beings. (Sometimes my blessings overwhelm me. Today is one of those days.) Peace and love to all.  

¾ c. warm water

1 tsp. active dry yeast

1½ tsp. kosher salt

1 tsp. vital wheat gluten flour

2 c. bread flour

extra virgin olive oil 

Combine the water and yeast in the bowl of your stand mixer. Let sit for 5 minutes. Add the salt, gluten flour, and most of the bread flour.

Using your dough hook, mix/knead until the dough is smooth and elastic using as much flour as required. Pour a bit of oil in the bowl. Using your fingers and a stiff rubber spatula, form the dough into a ball. Make sure the entire ball is coated in oil. Cover and let rise until doubled in size, about 1 hour. Dough can be used immediately or refrigerated for up to 3 days.  

Oil two 10-inch pizza pans or 1 large baking sheet. (I use my roughly 17½ x 13-inch half sheet pan.) Press the dough gently to stretch it into ¼-inch thick rounds or the 1 large, prepared pan. Top with favorite sauce and toppings. (See my recipe for Sun Dried Tomato Pizza Sauce below.)

Bake for 14-15 minutes in a pre-heated 500-degree oven or until the crust is golden-brown. Remove from oven and cool for 5 minutes.

SUN DRIED TOMATO PIZZA SAUCE  

1 T. extra virgin olive oil

½ c. finely chopped onion

¼ tsp. kosher salt

freshly ground black pepper

pinch crushed red pepper flakes

2 cloves garlic, finely minced

2 T. finely chopped dried sun-dried tomatoes  

2 tsp. dried oregano

1½ tsp. dried basil

2 T. dry white wine (like Pinot Grigio or Sauvignon Blanc)

1 (6-oz.) can tomato paste (preferably Italian)

¼ tsp. sugar   

1 c. water

Heat a 10-inch skillet over moderate heat. When hot, add the olive oil, minced onion, salt, black pepper, and crushed red pepper flakes. Sauté until the onion is soft. Add the garlic, cook for 1 minute.  

Stir in the sun-dried tomatoes, dried oregano, and dried basil. Cook for 1 minute. Add the white wine and simmer until absorbed. Whisk in the tomato paste, sugar, and the water. Reduce heat to medium-low and simmer the sauce for 10 to 15 minutes. Taste and adjust seasoning.    

RED HOT FRIED OYSTERS WITH LEMON-DILL TARTAR SAUCE

Leave a reply
And yes, these are jumbo oysters. The jars were labeled “small”. They lied. But the oysters were still delicious!

And yes, I know. I already have a great recipe for fried oysters (Southern Fried Oysters) on this site. But really, can you ever have too many great recipes for fried oysters? In my humble opinion, no, you can’t! It’s like having too many fabulous cookie recipes. That’s not possible either!

So, the other evening when we were hankering after some fried oysters, I came up with this recipe for fried oysters and a yummy new tartar sauce to serve alongside. (I was on a roll.) And we enjoyed the heck out of the briny little darlings dipped in this lovely piquant sauce.

Now I know, not everyone enjoys the taste or texture of oysters. Good, that means there’s more for us to enjoy! Because we feel that oysters are one of the greatest ways to celebrate living in the Pacific NW. Their taste is unrivaled. And thankfully, so is the nutritional value of these succulent little bivalves. They come straight from the sea chock full of essential vitamins, minerals, and organic compounds. They are an excellent source of protein, vitamin D, zinc, iron, and copper. They also contain high levels of Vitamin C, phosphorus, niacin, and riboflavin.

Now please realize, I’m not trying to talk you into becoming a fan of oysters if you are firmly in the “I hate oysters” camp. But, if you love oysters as much as we do, then I would love to have you try fixing them this way.

For years I just dipped the raw oysters in egg and then cornmeal, with a sprinkle of salt and pepper while they were sizzling away in veggie oil. Yes, they were good. But I was not allowing them to live up to their full potential. With just a few additional ingredients, oysters can jump from good to awesome.  

And yes, for you purists out there, we too enjoy eating tiny, raw oysters. But they need to be super fresh. So, the oysters we get in jars from our local grocery store are fine for frying. But I wouldn’t consider eating them raw. I save that fabulous experience for dining in reputable restaurants.

As always, keep working at improving your cooking technique. Keep finding new and interesting ways to present food to your family. And keep trying new and different recipes. Life is simply too short to eat the same food, fixed the same way, meal after meal. Of course, there are people like my husband for whom a little less variety might be desirable. (That’s the curse of being married to a recipe developer/food blogger.) But the lovely man never complains. And bless him for that. Stay safe everyone.

Peace and love to all.

½ c. buttermilk

¾ tsp. granulated garlic

¾ tsp. paprika

1 tsp. hot sauce (I use Franks RedHot Sauce)

2 10-oz. jars fresh oysters (enough for 2 people)   

½ c. cornmeal

½ c. unbleached all-purpose flour

½ tsp. kosher salt

freshly ground black pepper

veggie oil

Whisk together the buttermilk, granulated garlic, paprika, and hot sauce in a small bowl.

Whisk together the flour, cornmeal, salt, and pepper together in a separate shallow dish.

Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess.

Heat the oil in a large fry pan. Fry the oysters until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and serve with Lemon Dill Tartar (see recipe below) or your favorite tartar sauce.

Lemon-Dill Tartar Sauce

¼ c. mayonnaise

¼ c. sour cream

1 tsp. Dijon mustard

1 T. fresh lemon juice

¼ tsp. kosher salt

freshly ground black pepper

1 T. dill pickle relish (or finely chopped dill pickle)

2 tsp. finely chopped red onion

Combine all the ingredients. Refrigerate until served. Can be made ahead.   

HOT DOGS IN A BLANKET WITH SRIRACHA DIPPING SAUCE

Leave a reply

I have no idea what is happening to me lately, but I have been craving hot dogs. Now the last time that happened, I was pregnant with my daughter Paula. And no, this 76 year old lady is definitely not pregnant. And frankly, even if it were still possible, I’d slit my throat if that was the case! (No offence Paula.) The ability to get into that condition left the realm of possibility about 35 years ago. Thank God! (Again, no offence intended.)

So that leaves me with this quandary. Why in the name of all things gourmet, would I be craving a hot dog? Am I not getting enough saturated fats, preservatives, and nitrates in my diet? Am I feeling salt depleted? What could be happening to my body that would cause this unhealthy craving? So I decided to think on the subject. Which I did. And I came up with a most logical and reasonable conclusion. Hot dogs taste good. They are simply really, really yummy.

Now I am not so far gone as to eat just any old hot dog. Even I can show restraint when forced to face the facts. And the fact of the matter is – not all hot dogs are created equal. Some are just healthier than others. For example, Organic Valley Beef Hot Dogs, Hebrew National 97% Fat Free Beef Franks, Applegate Natural Stadium Beef and Pork Hot Dogs, and our favorite – Painted Hills Natural Beef Uncured Beef Hot Dogs are far better for us, and much tastier than their cheaper contemporaries. So although a lean piece of baked chicken would ultimately be much better for me than a hot dog, it’s too late in the game for me to begin denying myself some of the simpler pleasures in life.

So, with that in mind, I made hot dogs in a blanket last evening for dinner. And I have to tell you, I was in comfort food heaven. Warm out of the oven, then dunked in Sriracha Dipping Sauce (see recipe below) and creamy Dijon mustard, I was one happy lady at dinner. And to go along with the hot dog, a Spicy and Savory Hasselback Potato. (Recipe coming soon.) Altogether a very satisfying meal.

And I have to say, the “blanket” was one of the main reasons I enjoyed the hot dog so much. The dough was terribly simple to prepare, and took only about 90 minutes from beginning to end. Of course, most of that time was hands free so I could accomplish other things while the dough was rising. So last evening, instead of eating hot dogs wrapped in large, fluffy, boring grocery store buns, our dogs were lovingly encased in soft and flavorful homemade cheese bread.   

I truly hope you give this recipe a try. I’m sure your entire family will enjoy this delicious way to raise the simple hot dog to a new level of excellence. And remember, not all hot dogs are terribly bad for us. Granted, health food they’re not. But once in a while, a real comforting treat.  

As always, try and remain safe and sane through all the political turbulence going on right now, the increase in covid-19 cases, and the approaching holidays. If there ever was a year that I would not especially want to repeat, it’s 2020. But even with all the stress this year has brought with it, I still wake up in the morning looking forward to spending another day with Mr. C., playing in my kitchen, talking or social distancing with family and friends, and closing my day by reading a few chapters in a good book. And every night as I drift off to sleep, I give thanks for all the joy I have in my life. May you too find joy in every day pleasures. Peace and love to all.

2 tsp. quick-rise yeast

½ c. warm water

1 tsp. granulated sugar

1 T. extra virgin olive oil, plus more for oiling the bowl

¼ tsp. kosher salt

scant ¼ tsp. granulated onion

¼ c. grated sharp cheddar cheese

1¼ c. unbleached all-purpose flour, or more as needed

6 hot dogs or sausages of choice

1 egg

2 tsp. milk

sesame seeds

Combine the yeast, water, and sugar in the bowl of your stand mixer using your bread hook. Let sit for 3-4 minutes. Add the olive oil, salt, granulated onion, cheese, and 1 cup of the flour. Mix on low until a soft dough forms. Knead, adding additional flour as required, until the dough sticks to the bottom of the bowl but not to the sides. The dough should still feel slightly sticky.

Pour a bit of olive oil into the bowl, and using your hands and a stiff rubber spatula, form the dough into a ball. Cover and let rise for one hour or until doubled in size.

Punch the dough down and divide into 2 pieces. Roll each piece into a 10-inch circle on a well-floured surface. Then using a pizza cutter or sharp knife, cut each circle into thirds. Starting with the wide end of the triangle, wrap the dough tightly around each hot dog. Place narrow point down on a parchment paper lined baking sheet.

Whisk the egg and milk together and brush the top of each dough wrapped hot dog. Sprinkle with sesame seeds. Let sit while you pre-heat your oven to 400 degrees.

Bake for about 15 minutes, or until golden brown. Serve warm.

SRIRACHA DIPPING SAUCE

¼ c. mayonnaise

¼ c. sour cream or Greek yogurt

1½ tsp. Sriracha, or more to taste

Stir until well combined. This simple sauce truly is crazy good.   

OLD BAY SEASONED CRAB CAKES

Leave a reply

You have to know, that if I were a descendant of the Rockefellers, I would eat fresh crab at least once a week. I’d pick up a half pound of it, just for me, (I’ll explain why later) and eat it straight out of the container. No lemon, no tartar, no drawn butter, no nothin’! Just straight from the container to my mouth.

But we were not blessed with wealthy parents. Actually, maybe we were extremely blessed not to be raised with our every little wish fulfilled. It could go either way! Regardless (and no, I don’t care if it’s now OK to say irregardless, I ain’t gonna murder the English language even for the sake of being well informed), I’m just not predisposed to frequently spend that much of our hard earned money on fresh crab just for myself! And so that you won’t think too ill of me for buying fresh crab just for myself, allow me to explain. I don’t think Mr. C. would give a flying fig if I never again served him another crab dish. Well, with two wonderful exceptions – Crab Bisque (the best first course tomato soup you could ever imagine passing over your taste buds and sliding down your throat) and these crab cakes. That’s it. Well as far as I know, that’s it! There could be another dish just waiting to be discovered that he might enjoy. But if there is, I sure haven’t found it yet! (And yes, the Crab Bisque recipe is on this site.) Anyway, we both love these crab cakes. They are easy to prepare, and guess what, you can actually taste the crab. So that leads me to my next comment.

If you want to experience a really good crab cake, then bite the bullet and buy good crab. It certainly can be canned crab, but not the cheap brands that contain what I call fuzzy crab. Treat yourself. Pay the money for a good product. Then add the few simple ingredients listed below, and you will have the pleasure of dining on a truly delicious way to eat this lovely crustacean. After all, the recipe comes with Mr. Cs seal of approval.    

And crab cakes are very versatile. They make a delightful first course if you make them tiny and serve a couple on a bed of lettuce with a bit of sauce dribbled all around. And of course, they are a great entrée when accompanied by a creamy risotto and a crunchy cabbage slaw, for example. However you choose to serve these babies, they are sure to be loved.

So as always, don’t forget to treat yourself once in a while. After all, life is short and we all need a bit of pampering to keep us going. Even all of us who are the primary cooks in our family. Most of us tend to put our spouse or our kidlets first. And most of the time, that’s fine. But every so often, we should go crazy and think of ourselves first. So if you’ll excuse me, I’m going to go add a half pound of crab to our grocery shopping list. Then I’m going to eat it all by myself! (And not feel guilty!)

Peace and love to all.  

1 lg. egg

¼ c. mayonnaise

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

dash hot sauce

freshly ground black pepper

1½ tsp. Old Bay Seasoning

1 T. finely minced fresh parsley

10 finely crushed saltine crackers

1 lb. lump crab meat

½ – ¾ c. plain dry bread crumbs

1 -2 T. unsalted butter

Whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, black pepper, Old Bay Seasoning, and parsley together in a mixing bowl. Fold in the cracker crumbs and crab. (Be gentle, you don’t want to break up the crab meat.) Mixture will be very wet and messy at this point. Not to worry, the cakes will firm up nicely as they cook.

Spread the bread crumbs in a small shallow container. (I use an 8-inch cake pan.) Using a #10 (3/8 cup) ice cream scoop, carefully plop balls of the crab mixture on top of the bread crumbs, a couple at a time. Carefully roll the balls in the bread crumbs and place on a wax paper lined plate. Press lightly to smush them down a bit.  Cover and refrigerate for at least 2 hours before frying.

When ready to serve, heat butter in a large heavy skillet. Fry cakes over medium heat until dark golden brown and heated through, about 4 minutes per side. Serve with Spicy Seafood Sauce, Lemon Garlic Aioli, or sauce/aioli of choice. (See highlighted recipes below.)

SPICY SEAFOOD SAUCE

½ c. mayonnaise

1 tsp. fresh lemon juice

¼ tsp. Old Bay Seasoning

freshly ground black pepper

1 T. finely minced fresh parsley

1 T. finely chopped fresh chives

Whisk mayonnaise, lemon juice, Old Bay Seasoning, and pepper together in a small bowl. Fold in the parsley and chives.

LEMON GARLIC AIOLI

¾ c. cup mayonnaise

1 tsp. grated lemon rind

3-5 tsp. fresh lemon juice

1 garlic clove, finely minced

¼ tsp. kosher salt

freshly ground black pepper 

Mix it all together. Taste and adjust seasoning.   

OVEN ROASTED DELICATA SQUASH “FRIES” WITH DIPS

Leave a reply
And yes, there’s a “fry” in the Buffalo Dipping Sauce. Not a problem. I love Buffalo sauce. And better a fry than a fly!

OK, am I the only one who didn’t know about delicata squash fries? I mean really, someone should have mentioned these delightful and healthy morsels to me long ago. But if you are another of the uninformed, like I was until two days ago, read on and learn about my new discovery.

First of all, delicata squash fries are so, so delicious. And oh so easy to prepare. And when dipped in a delicious sauce, you are not going to miss any of the more traditional dunkable veggies, like French fries, in the least.

I mentioned earlier that prepared this way, delicata squash fries are a healthy way to eat this delightful fruit. And yes, botanically speaking, delicata squash, as well as other squash varieties such as butternut, acorn, hubbard, kabocha, pumpkin, and spaghetti, are all fruit because they contain seeds and develop from the flower-producing part of the plant. Whereas vegetables are the roots, stems, or leaves of a plant. Pretty cool, right!? And as a quick nutritional note, delicata squash are a good source of potassium and dietary fiber, and contains magnesium, manganese, and vitamins C and B. But back to the real reason I am posting this recipe.

I love squash. And to find such a simple recipe that tastes so great doesn’t happen every day. So I hope you enjoy delicata squash fixed this way as much as we do.

As always, keep fixing good and healthy food for your family. And try new recipes. It will be more fun for you as the cook, and I’m sure your family will enjoy tasting something new. Family dynamics at the best of times can be frustrating. But because of all the pandemic concerns, variety is a bit of a challenge these days. The same four walls can get mighty boring if some new adventure doesn’t come along to relieve the monotony. So a new dish on the table can help. And even if the results don’t work out as well as you planned, you have provided your family members with a new subject to gripe about. Peace and love to all. (Oh and yes, I still consider this a vegetable dish.)

1 delicata squash

1 T. extra virgin olive oil

½ tsp. kosher salt

freshly ground black pepper

Wash the squash, cut in half lengthwise, and scoop out the seeds. Cut each half into ½ – inch slices. Dry off with paper towels if necessary.

Place the slices in a bowl and drizzle with the olive oil. Sprinkle with the kosher salt and grind on plenty of pepper. Stir to combine.

Line a baking sheet with parchment paper and place the squash on the sheet in a single layer. Roast in a pre-heated 450 degree oven for 20 to 25 minutes or until tender and slightly browned. Turn the squash half way through the roasting. Remove from oven and serve hot out of the oven with either of the two delicious dip recipes listed below. (Or sans dips, and they’d still be wonderful.)      

BUTTERMILK HERB DIPPING SAUCE

 ½ c. plain Greek yogurt (low fat is fine)

¼ c. buttermilk (I like the Bavarian style)

½ tsp. granulated onion

scant ¼ tsp. dried dill weed

¼ tsp. kosher salt

¼ tsp. seasoned salt

freshly ground black pepper

1 garlic clove, finely minced

2 tsp. minced fresh Italian parsley

1 T. chopped fresh chives

Whisk the yogurt, buttermilk, granulated onion, dill weed, salt, and pepper together in a covered container. Stir in the garlic, parsley, and chives. Store in refrigerator.

BUFFALO DIPPING SAUCE

1 T. unsalted butter

2 T. Frank’s Red Hot Sauce

pinch granulated garlic

Melt the butter in a small container. Stir in the hot sauce and granulated garlic together.

 

OLD BAY SEASONED FRIED FISH WITH LEMON GARLIC AIOLI

1 Reply
Fabulous fried fish and yummy aioli

Yes I know! There are already recipes for fried fish on this site. And there is a very good reason for that. WE LOVE FRIED FISH! And variety is the spice of life. And if I’m not mistaken, we aren’t alone in loving both tasty fried fish and variety. But for unknown reasons, it seems to me that the last couple of times we ordered fish and chips from a takeout restaurant, there wasn’t much flavor in either the batter or the fish itself. Of course the batter was crispy because the fish had been deep fat fried. But in a couple of cases, the puffy coating was thicker than the fillet. (I hate that!) Or even if the coating was thin, there was no discernable flavor. So either my taste buds are going to hell with the rest of my body, or restaurants are dumbing down their recipes to reach a greater majority of customers. And if that’s the case, I plan to take no part in their plan. If I am going to eat a fried product, it had better taste pretty darn good! If that means the only fried fish I can enjoy is in the privacy of my own home, so be it! I’m prepared to not only accept the responsibility for delicious home cooked fried fish, but also to gladly assume the means by which it is accomplished! And I promise never to forget the tasty sauce in which the perfectly fried fish is dipped. (This was actually part of my wedding vows. Just kidding. But maybe it should have been. Not kidding!)

So now that you know why I tried a couple of new recipes for coating and serving the Icelandic cod Mr. C. brought home the other afternoon, let me tell you a bit more about each recipe.

I have been using Old Bay Seasoning off and on for 50 years. I learned about the product when I lived in Delaware. Being as close as I was to the Chesapeake Bay, I learned all about eating soft shells crabs and crab cakes. And as much as I love living in the Pacific Northwest, I still miss sitting at a brown-paper covered picnic table, right next to the bay, eating crab in as many forms as possible. So of course, many years later when I could actually afford to buy crab once in a while, I had to learn how to make crab cakes. And every person I asked told me the secret. Yup. Old Bay Seasoning (OBS). (And no, I haven’t posted my recipe for crab cakes on this site. It’s in my first cookbook, but for whatever reason, I have been remiss in not including it on this site. But that will soon change. Crab is now on my grocery list. So stay tuned.)

Anyway, the other evening I decided to use OBS once again in the seasoned coating for this recipe. The thing I have learned about coating fish, or chicken, or pork, or whatever, is that it almost always requires more seasoning than I think it should. I used the full 6 teaspoons of OBS because my container has been in my cupboard for several years so if has lost some of its potency. So you might want to start with a bit less if yours is fresh. The coating was delicious and easy to throw together.

The aioli was just a happy combination of my favorite aioli flavors. I wanted a simple sauce to go with the highly flavored coating on the fish. I also didn’t want to spend a lot of prep time. Mission accomplished.

I hope you enjoy both of these recipes. And don’t be afraid to make your own fish and chips. Or what we usually enjoy – fish and some kind of oven roasted potato wedges. I recommend Oven Roasted Yukon Gold Potatoes or Oven Roasted Steak Fries.

As always, have fun in your kitchen and let food cravings be your guide. Allow me to explain.

During this stressful time, I recommend giving in to your food cravings. My friend Vicki and I were just talking about this very thing a few minutes ago during a phone conversation. It seems like more than ever, comfort food, especially food we remember from either our childhood or earlier and easier days seems to be calling to both of us. For her recently, it was chili dogs. For me it’s been soup and homemade bread. I simply can’t get enough of either. So why not succumb? If it helps relieve your own stress, or makes someone else in your family feel more comfortable, then as cooks, I say let’s make it happen.

A couple of days ago, Mr. C. told me he was hungry for Grilled Lamb Patties with Tzatziki. I added Hummus and Soupa Avgolemono (Greek egg and lemon soup) to the list. (All highlighted recipes on this site BTW.) So all those dishes are on the menu for tonight. And I know we will both love the dinner. And it will give me such joy to be able to please him in such a simple and homey way.

It doesn’t take a lot of effort to please most people. It just takes a little bit of time and a whole lot of attention to everyday conversations. When your spouse happens to mention a favorite dish, or your child talks longingly about cookies or popcorn or steamed veggies (like that’s ever going to happen), prove to them you were paying attention. (Even if you have to remind them of the fact that you truly were listening so they’ll remember what a grand spouse or parent you really are! We have to take our strokes where we can get them!)

And speaking of making your family members feel loved and comforted, check out the pictures of our fuzzy family members at the bottom of this post.

And of course as always – peace and love to all.

½ c. cornmeal

¼ c. unbleached all-purpose flour

4-6 tsp. Old Bay Seasoning   

2 tsp. dried parsley flakes

½ tsp. granulated garlic

¼ tsp. granulated onion

½ tsp. kosher salt

freshly ground black pepper

1 egg

vegetable oil

1½ lbs. cod fillets (or any other firm white fish) dried with paper towels

Whisk the cornmeal, flour, Old Bay seasoning, dried parsley, granulated garlic, granulated onion, salt, and pepper together in a shallow container.

Beat the egg in another shallow container.

Pour enough oil in a large frying pan to coat the bottom of the pan. Then give it a dribble more. Heat the oil over medium heat and dip each fillet first in the beaten egg (allowing excess egg to drip off), then into the cornmeal mixture.

Pan-fry the fillets until they are brown on the first side (3-5 minutes), then flip and cook the second side. Drain on paper towels and serve immediately. Great with the Lemon Garlic Aioli.

LEMON GARLIC AIOLI

¾ c. cup mayonnaise

1 tsp. grated lemon rind

3-5 tsp. fresh lemon juice

1 garlic clove, finely minced

¼ tsp. kosher salt

freshly ground black pepper 

Mix it all together. Taste and adjust seasoning. Serve with your favorite fish recipe or as a dip for fresh or cooked veggies. 

Max sound asleep in the living room listening to Mr. C. play piano
Miles snoozing in front of the fireplace as his brother sleeps peacefully nearby. Life is not too rough for our boys.

BLUEBERRY RHUBARB SAUCE

Leave a reply

Well yesterday was a sad day. I harvested the last of our rhubarb. But it was also a great day because with my scant 1 cup of chopped rhubarb in collaboration with some lovely blueberries we happened to have on hand, I made this sauce. And for breakfast this morning, we dolloped this sauce on our buttermilk pancakes. (Slightly warmed, of course.) Boy howdy, that made for some fine eatin’!

And truly, this sauce could not have been easier to prepare. Rhubarb is easy to cut up, and blueberries are ready to go right out of their little molded fiber berry baskets. How cool is that!

So if you too have just a bit of rhubarb left and want to do something special with it, I suggest this recipe.

Well that’s it for today. I made Slow Simmered Smoked Shank with Mixed Greens yesterday in preparation for this evening’s meal. Tonight I’m going to tackle creole seasoned roasted pork tenderloin. Along with the tenderloin, creole gravy over cheezy grits. If it all comes together I will be sharing the recipes with you in the next few days. If not, all or some of the recipes will go the way of many of my creations not fit for your very discerning palates. (It’s called the circular file in our home.) So, I hope these recipes work. For all our sakes.

And for all our sakes, I hope and pray for lasting peace. But for now, I’d be happy with just one day where I didn’t have to read about someone killing another person for some real or perceived grievance. Just one day where I didn’t have to read about politicians blaming “the other guy” for every conceivable problem in our country today. Just one day when the headlines were positive rather than negative. Just one day when I could hold my head up and once again loudly proclaim that I am proud to be an American.

3 c. blueberries

1 c. sliced rhubarb

¼ tsp. lemon zest

3-4 tsp. fresh lemon juice (I used 4 teaspoons because I love me my lemons)

½ c. granulated sugar

tiny pinch ground cinnamon, opt.

1 T. water

1 T. cornstarch

Combine the blueberries, rhubarb, lemon zest, lemon juice, sugar, and cinnamon in a medium-size saucepan. Cook over medium heat, stirring often until the berries and rhubarb begin to give off some liquid and the sugar has dissolved.

Bring the mixture to a boil. Partially mash the fruit with a fork as it cooks.

In a small bowl, whisk the water and cornstarch together. Stir into the blueberry mixture and return to a boil. Boil for 30 seconds to 1 minute or until the mixture thickens.

Remove from heat. Serve warm, room temperature, or cold. Great on ice cream and buttermilk pancakes. (And with a spoon straight out of the container. Especially in the middle of the night!)

View East from our deck last evening over Port Susan Bay and into the foothills and mountains of the Cascade range.
Mt. Baker
Three Fingers at dusk. (Alpen glow and all!)

PAN FRIED FISH WITH LEMON AIOLI

Leave a reply

About once a week I get a craving for seafood. But I’m not picky. I like seafood baked, poached, grilled, sauced, pan fried, sautéed with other ingredients – you name it. My mouth just wants to chomp on something that once either swam in or inhabited a river, lake, sea, or ocean. And the other evening was no exception. So when Mr. C. declared that he planned to do a bit of grocery shopping, I jumped at the chance to ask him to include some fresh fish in with the other purchases. And when that man exceeds, he does so in style. He brought home the most beautiful piece of ling cod I had seen in a very long time. Thick, firm fleshed, no fishy smell, and with a modicum of pin bones. Every cooks dream piece of meat. And yes, I consider fish meat. And I know, some would argue, but in my book, if it looks like a duck, swims like a duck, and quacks like a duck, then it probably is a duck! And no, fish is not a duck – but it is the flesh of an animal used for food. Anyway, with this beautiful piece of meat in hand, I felt obliged to do something marvelous with it.

Now, we absolutely love pan fried fish. And there are several recipes for fried fish already on this site. (Isn’t it fun to have choices?) But I was in the mood to play recipe developer, so after donning the appropriate cap, I proceeded to my kitchen.  

Now something I’ve told you before, but need to reiterate, is that sometimes I make miracles. Other times I make something that could be described as edible, but definitely doesn’t need to be repeated or recorded for posterity. But the other evening I produced a really excellent pan fried fish. The fish was perfectly cooked, had a crunchy and tasty coating, and was absolutely delicious served with this simple, lemony aioli. What could be better? OK, world peace would be better, but so far I haven’t found the right recipe to make that happen.  

But I now think I have tasty fried fish just about covered on this blog. So I can check that off my list. (This should allow me more time to work on world peace. Now, if I could only remember where I left my crystal ball!)

So stay cool, stay constant (no one feels comfortable or sometimes even safe with someone whose mood shifts faster than an Mk4 Toyota Supra), and stay informed. Always better to know what’s happening around you than to bury your head under a pillow. Even if what’s going on isn’t pleasant. Knowledge is power. And we all need to feel that we have at least some power over our own destiny and the destiny of our loved ones. Especially our children. Or at the very least, knowledge allows us to be semi-prepared to deal with circumstances over which we have absolutely no control.  

As always, peace and love to all.

Lemon Aioli:

¼ c. mayonnaise

¼ c. sour cream

1 tsp. Dijon mustard

1 T. fresh lemon juice, or more to taste

scant ¼ tsp. kosher salt

freshly ground black pepper

Whisk all the ingredients together. Refrigerate until ready to serve. 

Pan Fried Fish:

1 egg

⅓ c. unbleached all-purpose flour

⅓ c. plain dry bread crumbs

½ tsp. Old Bay Seasoning

1 tsp. seasoned salt

freshly ground black pepper

pinch cayenne pepper

1-1½ lb. fish with a firm, almost dense texture – the thicker the fillet the better, cut into serving sized pieces (I used ling cod the other evening, but halibut, catfish, tilapia, or red snapper would have been wonderful too.)

vegetable oil

1 T. unsalted butter

Whisk the egg in a small shallow container. (I use an 8-inch round cake pan.) Whisk the flour, bread crumbs, Old Bay Seasoning, seasoned salt, black pepper, and cayenne pepper together in another shallow pan. (And yes, I use another cake pan for this purpose.)

Place the fish in the beaten egg, and turn until every bit of the fish is coated with egg. Move the pieces to the flour mixture and let the pieces sit for a minute or two on the first side. Then turn the pieces over and make certain all sides are all well coated with the seasoned bread crumbs. Let the pieces sit again in the seasoned bread crumbs for a few minutes.

Meanwhile, coat the bottom of a frying pan with vegetable oil. Use a pan that will accommodate all the fish (not touching of course), but not larger than required. Add the butter and heat until the butter is sizzling.

Place the coated fish carefully in the pan. Cook for 3-5 minutes, depending on the thickness of the fish, or until the first side is nicely browned. Then carefully turn the fish and cook the second side for about 3-4 minutes or until golden brown. The internal temperature should reach 145 degrees.

Remove from pan and place on a paper towel. Serve immediately. Pass the Lemon Aioli.

FYI – The 10-Minute Rule for Cooking Fish from Orca Bay Foods:

“Measure the fish at its thickest point. If the fish is stuffed or rolled, measure it after stuffing or rolling.

Cook fish about 10 minutes per inch, turning it halfway through the cooking time. For example, a 1-inch fish steak should be cooked 5 minutes on each side for a total of 10 minutes. Pieces less than ½-inch thick do not have to be turned over. Test for doneness. Flake with a fork. Fish should reach an internal temperature of 145 degrees.

Add 5 minutes to the total cooking time for fish cooked in foil or in sauce. Double the cooking time for frozen fish that has not been defrosted.”

     

FAST AND EASY ITALIAN SAUSAGE PASTA

Leave a reply

Now this is what I call an easy recipe. Hardly any prep work, and a resulting product that smacks of hours of simmering, when in reality, very little time is actually involved. And the results – absolutely divine.

I think sometimes we cooks over think and over ingredient dishes that should be left simple and basic. Good Italian sausage already has a lot of flavor. But I am as guilty as the next cook of not allowing just a few simple ingredients to speak for themselves. I’m always trying to over achieve, when almost any dish I prepare would probably be better served (literally and figuratively), if basically left simple. And this pasta sauce is a prime example. Simple ingredients, not a lot of time involved, and a taste that is pure Italian.

So if you are also one of those cooks like me that is always trying to make dishes more complex than necessary, give this recipe a try. You too might learn a valuable lesson. Of course with me, being older than dirt, the lesson might not stick. But if you are younger, and have a more flexible mind, you might be able to learn restraint. (It really is too late for me.) But I have confidence that those of you who are still learning might take advantage of what I am just now realizing at my advanced age. It’s the old do as I say, not as I do “thing”.

One thing I can promise you however, that regardless of your age or culinary experience, you are going to love this pasta dish. It’s clean tasting, simple, and reminiscent of late afternoon dinners in sunny Italian courtyards filled with happy diners, drinking young red wine, and dunking crusty, chewy, freshly baked bread in seasoned olive oil. (Oh how I love Italy.) So to all – keep striving for excellence.

I’ve been thinking lately of Corinthians 13:11, which has always been a part of scripture I truly felt was pertinent to everyday life. Now more than ever. “When I was a child, I talked like a child, I thought like a child, I reasoned like a child: When I became a man (woman), I put the ways of childhood behind me.”

It’s not easy being an adult. It’s a whole lot of hard work, often unrecognized or properly appreciated. It’s simply a whole lot easier to act like a child, than to think, react, and comport oneself as an adult. But especially now, all of us have a huge challenge. Especially parents of young children. How you manage your self during this difficult time is the lesson your children will be learning and taking with them into adulthood. So be kind, be loving, and be sensitive to the needs of those around you. I salute each and every one of you. And I pray for a better tomorrow for all of us. Peace and Love to all.

2 T. extra virgin olive oil

1 lb. bulk Italian sausage

¾ c. finely diced onion

2 garlic cloves, finely minced

¼ c. dry white wine

1 (14.5 oz.) can diced tomatoes (preferably Italian)

pinch crushed red pepper flakes

2 tsp. Italian seasoning

½ tsp. kosher salt

freshly ground black pepper

4-6 oz. penne pasta (or pasta of choice) cooked al dente

freshly grated Parmesan cheese

Heat the olive oil in a medium sized skillet over medium-high heat. Cook the Italian sausage until browned, breaking it up as it cooks. Add the onion and cook until soft and translucent, 4-5 minutes. Add the garlic and cook for one minute.

Add the white wine and cook until all the liquid is evaporated. Add the canned tomatoes, including liquid, crushed red pepper flakes, Italian seasoning, salt, and pepper. Bring to a boil, reduce heat to medium and simmer, uncovered, for 7-8 minutes or until most of the liquid is evaporated. Adjust seasoning.

Add the al dente pasta, and about a fourth cup of Parmesan cheese. Pass extra Parmesan at table.

 

HOMEMADE CONDENSED CREAM OF MUSHROOM SOUP AND CONDENSED CREAM OF CHICKEN SOUP

Leave a reply

I almost always have a can of cream of mushroom soup on hand because it is a quick and easy way to build a casserole, curry sauce, etc. But I never buy cream of chicken soup, only because I never think of it in terms of an ingredient or as a replacement for white sauce. Cream of mushroom soup, on the other hand, was a staple in my mother’s kitchen. Which in and of itself, isn’t really a good recommendation for the product. But it’s certainly where I learned about it in the first place. (I say not a good recommendation because my mother was not a good cook. Her idea of a fancy dish was creamed tuna on toast. And guess what provided the creamy part?)

Often while I’m perusing recipes, I find cream of mushroom soup or quite often now, cream of chicken soup listed as an ingredient. OK, that’s fine, but I don’t want to use a canned product that includes a lot of salt and preservatives more often than necessary. (Necessary meaning I’m tired or feeling lazy and don’t want to expend a lot of energy in the kitchen.)

But luckily, most of the time I’m more than willing to make either of these homemade versions of Campbell’s creations because they are both so easy to build and I’m fond of the recipes that contain them. But frankly, these homemade versions are a great deal tastier and better for us then their predecessors. (FYI – Campbell’s started making Cream of Mushroom soup in 1934. That’s even before I was born! And I’m old!)

So if you too have some beloved recipes that call for a can of creamed soup, give these recipes a try. In fact, some of my favorite recipes on this site include canned soup. And sometimes I prepare the recipes as printed, but now, most of the time, I prepare my own condensed soup replications.    

As always, eat healthy, stay mentally healthy, and keep showing a healthy respect for yourself and everyone around you by continuing to wear a mask in public, remaining socially distant from others outside your household, and doing whatever you possibly can to stem the spread of covid-19. Peace and love to all.

CONDENSED CREAM OF MUSHROOM SOUP (homemade version = roughly 1 can)

3 T. unsalted butter

½ c. chopped button mushrooms, or mushrooms of choice

3 T. flour

¼ tsp. seasoned salt

freshly ground black pepper

pinch granulated onion  

pinch granulated garlic

¼ – ½ tsp. dried mushroom powder*, opt.

1½ c. whole milk

1 tsp. Better Than Bouillon Vegetable Base
 

In a small saucepan, melt the butter and add the chopped mushrooms. Sauté slowly until the mushroom start to brown.  

Add the flour and whisk together to make a roux. (If it feels like a little more butter would be nice, add a bit.) Add the seasoned salt, pepper, granulated onion, granulated garlic, and ¼ teaspoon of the dried mushroom powder. (You can always add more mushroom powder when you taste and adjust seasonings later in the recipe if you would like a stronger mushroom flavor.)

Slowly whisk in the milk and vegetable base. Bring to a boil, reduce heat and simmer until mixture thickens, about 2 to 3 minutes. Remove from heat and adjust seasoning as required. Use in any recipe calling for an a can of cream of mushroom soup.

* Dried Mushroom Powder: Can be purchased online or you can make mushroom powder at home. Start with any type of dried mushrooms. Place in your blender or spice grinder and let it whirl. (My spice grinder is an inexpensive coffee grinder dedicated just for the purpose of grinding herbs, spices, and anything other than coffee!)

Store mushroom powder in an airtight container. Great for adding depth of flavor to almost any dish that calls for mushrooms.

CONDENSED CREAM OF CHICKEN SOUP (homemade version = roughly 1 can)

6 T. (¾ stick) unsalted butter

6 T. flour

¼ tsp. seasoned salt

freshly ground black pepper

lg. pinch granulated garlic

lg. pinch granulated onion

1 c. chicken stock or 1 c. water and 1 tsp. Better Than Bouillon Chicken Base

½ c. whole milk or ¼ c. heavy cream, ¼ c. water 

¼ c. dry white wine

In a small sauce pan, melt 6 tablespoons of the butter over medium low heat. Add the flour and whisk together to make a roux. Add the seasoned salt, pepper, granulated garlic, and granulated onion. Add the chicken stock, milk, and white wine. Whisk together to smooth out the lumps, bring to a boil, reduce heat and simmer until mixture thickens, about 2 to 3 minutes. Remove from heat and adjust seasoning as necessary. (The sauce will be very thick. That’s what you want. And it can be made ahead.) Use in any recipe requiring a can of cream of chicken soup.