OK, I am obviously on a “simple to prepare, make it easy on myself, use up what I have on hand, and try to make it healthy” vegetable side dish kick! And boy oh boy do I have a treat for you! And we all have Nagi of recipetineats.com fame to thank. Of course, I did make a small adjustment to Nagi’s recipe by adding a bit of seasoned salt to the mix. But I add seasoned salt to all kinds of savory dishes because, well, it’s seasoned salt! Anyway, I made this dish last evening because I had one lone eggplant in my refrigerator veggie drawer that really needed to be used. And frankly, I didn’t want to spend any time at all on this portion of the meal. I wanted quick and easy to the max!
When I first looked at this recipe, I thought it couldn’t possibly work. Not enough flavor additives. But I have learned to trust Nagi’s recipes. So, with the addition of just a quarter teaspoon of seasoned salt, I have now found the perfect way to eat this delectable fruit. And yes, eggplant is a fruit. Although eggplants, like tomatoes, are often referred to as vegetables, they are both technically fruit, as they grow from a flowering plant and contain seeds. Cucumbers, avocados, zucchini, pumpkins, pea pods, bell peppers, and squash are also technically fruit.
And just so you know, eggplant is considered good for us, as it is a low-calorie, high-fiber fruit packed with nutrients like vitamins C and K, potassium, and antioxidants, which are known to reduce the risk of heart disease and help with blood sugar control and weight loss.
Of course, roasting the eggplant in extra virgin olive oil doesn’t hurt the overall appeal. I mean really, who do you know that can resist any veggie (or fruit) roasted in olive oil?
So, next time you want a simple to prepare and reasonably healthy side dish, please consider this recipe. But be warned. I ate all but about 6 chunks of the entire eggplant because I just couldn’t stop putting chunk after chunk in my mouth. In fact, Mr. C. was lucky to get the small amount that he did! Granted, I love eggplant, but a whole eggplant in one sitting? Inconceivable!
Well, that’s it for today. The sun is shining, the sky is cloudless, and the mountains are showing off their beautiful winter mantles of snow. But snow is predicted for this Sunday. And of course, the only reason snow is likely, is because we have tickets to a ballet performance at Seattle Center that day. So, Seattle and environs residents, we apologize in advance for any inconvenience a snowstorm on Sunday causes you from our thoughtless ticket purchase.
And as always from our currently snow free home to yours, peace and love to all.
1 med. eggplant
2 T. extra virgin olive oil, plus more as needed
¼ tsp. seasoned salt (see my favorite recipe below)
¼ tsp. kosher salt
freshly ground black pepper
Line a small baking pan with parchment paper.
Do not peel the eggplant. Cut it into 1½-inch thick slices, then into 1½-inch chunks.
Stir the olive oil, seasoned salt, kosher salt, and pepper together in a mixing bowl. Add the eggplant and stir until all the chunks are covered with oil. (If you need a bit more olive oil, go for it. But don’t overdo it. You want the chunks to be coated but not smothered.)
Bake in a pre-heated 450-degree oven for 20 minutes. Then turn and roast for another 5 minutes or until the edges are caramelized and the flesh is soft but not shriveled.
Serve hot out of the oven.
SEASONED SEA SALT (my favorite)
1 c. fine sea salt
3 T. finely ground black pepper (I cheat and use canned black pepper)
3 T. paprika
3 T. granulated garlic
3 T. granulated onion
2 tsp. celery salt
1 tsp. chili powder
pinch cayenne
Whisk or shake altogether and store in an airtight container.
Sorry for not having a picture of these delicious roasted potatoes. But I served them Christmas Eve along with a new recipe for herb roasted pork tenderloin which was OK but not magnificent and therefore not worthy of being repeated. So, I’m sure you can understand that I was simply too busy entertaining to even think about taking a picture.
But I gotta tell ya, even though the pork tenderloin recipe didn’t work out as planned, these potatoes saved the meal. They are simply some of the best tasting roasted potatoes I have ever prepared. And the best part; they were so very easy to fix.
So, next time you need a quick and easy way to serve potatoes, I would suggest that you give this recipe a try. And the potatoes don’t have to be fancy, multicolored little gems. This recipe would work just as well with any potato, be it russet, yellow, or red potatoes. Just cut the potatoes into small chunks, and Bob’s your uncle!
And if you don’t know the term, or don’t know what it means – your history lesson for today:
“Bob’s your uncle” means that everything is taken care of for you, you’re all set, you’ve got it made. The expression apparently dates to 1887 when the original “Uncle Bob” was British Prime Minister Robert Gascoyne-Cecil, 3rd Marquess of Salisbury. It was he, Lord Salisbury, who installed his nephew (Arthur Balfour) as the Irish Secretary in a move that reeked of nepotism.
Now, “Bob’s your uncle” is a well-known idiom that simply means something is easy to do and will probably be successful. The same as saying “and there you have it” or “piece of cake” or “it’s as simple as that”.
Well, that’s it for today. The sun is shining, and Mt. Baker is out in all its glory after many days of enforced seclusion. If it weren’t for the fact that it is January 6th, which brings back so many negative memories of the day, I would be perfectly content.
But I will never be able to understand how we as a nation can forgive or forget how January 6th happened. Who was ultimately responsible for this travesty of justice. And that many Americans saw fit to bring him back as the top representative of our nation. This I will never be able to fathom.
But I am going to try my best to keep a positive attitude. I have a wonderful life. I have a fabulous family and the best of friends. And I know we will help each other get through this difficult time. We will simply persevere.
May you too surround yourself with people from whom you can draw strength. We all need each other more than ever.
My fondest hope for myself this year is to embrace inclusiveness rather than exclusivity. Not to dwell on one side over the other. But to help bridge the gap and make us truly a great nation again where we can agree to disagree. And it starts with me. And never again witness our nation taking physical action against those who have a different opinion. Or where one man felt he was cheated and therefore had the right to call on others who were obviously unable to think for themselves or know right from wrong to commit an illegal action. To my mind, that was truly an abuse of power. Not only for the action itself, but for taking advantage of people with a lesser ability to reason for themselves. Or for whom violence is the only way to solve a problem. There was no lesson here on how to resolve an issue peacefully. January 6th was a full-on lesson on brutality. And how to be a bully. The very last thing our nation needed.
So, it starts with me as I stated above. I must keep a positive attitude. I must resolve to accept that others think differently. I must learn to forgive.
And as always, peace and love to all.
¼ c. extra-virgin olive oil
2 cloves garlic, finely minced
1 T. chopped fresh rosemary or 1 tsp. dried rosemary (use fresh if you can)
1 T. chopped fresh parsley
1 tsp. dried thyme
½ tsp. kosher salt
freshly ground black pepper
tiny pinch crushed red pepper flakes
2 lb. mixed baby potatoes, quartered and patted dry
In a large bowl, whisk the olive oil, garlic, rosemary, parsley, thyme, salt, black pepper, and crushed red pepper flakes together. Stir in the potatoes and scoop onto a parchment paper lined large baking sheet and arrange in a single layer.
Bake the potatoes in a pre-heated 425-degree oven until golden brown and fork-tender, 35 to 40 minutes.
This is the Twice Baked Potato Casserole. Unfortunately, I don’t have a picture of the Mashed Potato Casserole, but it looks just about like this only with lots of yummy, melted cheddar cheese on top.
Well, ladies and gentlemen, this is a 2 for 1 post. Two wonderful ways to make a casserole that has all the yummy associated with Twice Baked Potatoes. (See my recipe already on this site that produces a real twice baked potato.) But for ease of preparation and a shorter prep time, please consider the two recipes below as fabulous alternatives.
The first recipe Twice Baked Potato Casserole, mine, because after all – ladies first, offers a bit more texture than Jim’s because my recipe includes the baked potato skins.
The second recipe, Mashed Potato Casserole, from Jim, our dear friend and amazing cook, starts with mashed potatoes. Then both recipes go from there with all the flavors and textures that make twice baked potatoes one of the most wonderful ways to lift the lowly potato from average to incredible. Because both recipes contain a lot of flavor boosts. In both cases from bacon (and who doesn’t love bacon), cheese (and who – never mind – everyone loves cheese), and other additives that although not at the top of the list of healthy ingredients, nevertheless are what make life worth living. And don’t we all need an excuse to be bad occasionally. And if these recipes don’t fit that category, then I’m simply not as hip as I think I am! (And I do think I’m pretty hip when it comes to comfort food!) (Maybe not new age comfort food. But then, who gives a flying fig about chicken and waffles or smashburger tacos, etc. etc. For me, I want the pleasure of eating the likes of chicken pot pie, pot roast, and chili.) Anyway, enough about my being old and set in my ways!
Next time you think a twice baked potato would be the perfect dish to serve, then consider one of these recipes. Both can be made ahead, which is fabulous, especially if you are entertaining guests. Make either one of these dishes the day before and life is good.
Well, that’s enough about food for now. It’s almost Thanksgiving, and although I am not hosting (Jim and Margo are), I have signed up to bring a green bean casserole (a new recipe I am trying), Brandied Cranberries (recipe on site), and Sour Cream and Chive Crescent Rolls (recipe also on site). So, today is cranberry sauce making day. And I decided to bring two different cranberry sauces to the feast. If the second one works, Cranberry Sauce with Grand Marnier (a French, orange-flavored liqueur that combines cognac with bitter orange) and Cinnamon, I will be posting it in the near future. Or maybe even later today is all goes as anticipated.
So, to all – Happy Thanksgiving. And for those of you who are still trying to cope with the results of the last election, let it go for now. Be thankful for your family, your friends, your community, and for the ability to put good and nutritious food on your table. Some of us who have been cooking for years forget that cooking requires skill, patience, and a lot of time. Take pride in your efforts. If you feel good about yourself, it will help others feel good about themselves too. It’s like laughter. It’s contagious.
But before I go, a bit about the book I just finished. First of all, it was a good read. A marvelous job by the defense team who must be commended for their thoroughness and belief in the innocence of the accused. The author is Michael Gilbert, and the name of the book is Death Has Deep Roots: A Second World War Mystery.
Now the first thing you should know is that I hate war stories or movies. But this novel didn’t include gory details, so I was able to read this for the shear pleasure of finding the accused innocent.
And as the description of the story is told on Amazon, “At the Central Criminal Court, an eager crowd awaits the trial of Victoria Lamartine, an active participant in the Resistance during the war. She is now employed at the Family Hotel in Soho, where Major Eric Thoseby has been found murdered. The cause of death? A stabbing reminiscent of techniques developed by the Maquisards*. While the crime is committed in England, its roots are buried in a vividly depicted wartime France. Thoseby is believed to have fathered Lamartine’s child, and the prosecution insist that his death is revenge for his abandonment of Lamartine and her arrest by the Gestapo. A last-minute change in Lamartine’s defense counsel grants solicitor Nap Rumbold just eight days to prove her innocence, with the highest of stakes should he fail. The proceedings of the courtroom are interspersed with Rumbold’s perilous quest for evidence, which is aided by his old wartime comrades.”
*A guerrilla fighter in the French underground in World War II.
So, check it out. Mr. C. and I both thoroughly enjoyed this book.
And as always, peace and love to all. (And don’t miss the picture of Miles at the bottom of this post.)
TWICE BAKED POTATO CASSEROLE (serves 3-4)
2 lg. russet potatoes, washed and dried
2 tsp. veggie oil
½ c. diced lean, thick bacon (or more if you’re a bacon lover)
¼ c. (½ stick) unsalted butter
¾ c. sour cream
½ tsp. seasoned salt
freshly ground black pepper
1 c. grated sharp cheddar cheese
1 egg, beaten
¼ c. whole milk, or more if needed
2-3 green onions, thinly sliced, divided
paprika
Rub the potatoes with canola oil. Place them on a baking sheet and bake for 60-65 minutes in a pre-heated 400-degree oven until soft.
While the potatoes are baking, fry the bacon in a large frying pan until it is crispy brown. When cooked, remove from heat and set the pan and bacon aside.
Remove the potatoes from the oven and decrease the heat to 375-degrees.
When cool enough to touch, cut the potatoes into small chunks (skin and all). (If you don’t like the skin, take it off. But remember, the skin contains a lot of fiber.)
Add the butter, sour cream, seasoned salt, and pepper to the frying pan along with the cooked bacon. Give the whole mess a good stir. Then add the potato chunks, cheddar cheese, and beaten egg. Add the milk gradually, stirring in between additions, until desired consistency is obtained. (You want the consistency to be fairly wet. Not soggy, but the baked potato chunks will absorb quite a bit of liquid when being made hot in the oven.) Taste the mixture and adjust seasonings if needed. Then stir in ¾ of the green onion.
Transfer to a lightly greased 9-inch or equivalent sized baking dish.
Lightly sprinkle with paprika.
Bake uncovered for 35 or 40 minutes or until bubbly around the edges and heated through.
Remove from oven and top with remaining sliced green onions. Serve immediately.
Please Note: This casserole can be made ahead and refrigerated until about an hour before you plan to bake it.
MASHED POTATO CASSEROLE (serves 8)
4 lbs. russet potatoes, peeled and cut into 1-inch chunks
1 lb. thick, meaty bacon, diced
½ white onion, diced
1 garlic clove, minced
12 T. (1½ sticks) unsalted butter, room temp, cut into 12 pieces, plus more for greasing the casserole dish
½ c. half & half
½ c. chicken broth
2 tsp. Dijon mustard
4 lg. eggs, whisked
1 bunch green onion, finely chopped
¼ c. finely chopped chives
2 c. grated sharp cheddar cheese, or more as desired
½ c. finely grated Parmesan cheese, or more as needed
smoked paprika
Using a large pan, cover the potatoes with water and bring the water to a boil. Reduce the heat and simmer the potatoes for about 20 minutes or until they are tender.
Meanwhile, cook the bacon till good and crisp in a large frying pan. Add the white onion and sauté until tender. Add the garlic and cook for 1 minute. Remove the pan from heat and whisk in the butter, half & half, chicken broth, and Dijon mustard. Remove about a cup of the mixture to a separate bowl and temper the eggs by quickly beating them into the bacon mixture one at a time making sure each egg is incorporated before adding the next egg.
Drain the potatoes and either mash them in the bowl of your stand mixer or with a potato masher in the pan in which the potatoes were cooked. (Jim uses the potato masher method.)
Slowly, add the bacon mixture to the mashed potatoes and stir until everything is well blended and creamy.
Stir in the green onions and chives.
Transfer to a buttered casserole dish that has been coated, including the sides of the pan, with the finely grated Parmesan cheese.
Sprinkle the cheddar cheese evenly over the casserole. Then sprinkle lightly with smoked paprika.
Bake in a pre-heated 375-degree oven for 30-40 minutes or until hot.
Remove from oven and let sit for 10-15 minutes before serving.
Please note: this casserole can be made ahead. Refrigerate until bringing to room temperature before baking.
A few posts back I included a picture of Max, our other orange kitty sleeping on the decorative pillows on our guest bed. Well, not to be outdone, Miles decided to have his picture taken in the guest room sink. What? How can a cold sink possibly be comfortable? If anything can truthfully be said about this handsome boy, it is that he enjoys sleeping around! We never know where we are going to find him!
For a quick and easy side dish that goes well with just about any simply prepared meat, I offer up this recipe I prepared the other evening to serve with Pan Seared Halibut (recipe on this site). I had no idea if the fried rice would be a good accompaniment, but as it turned out, it was a great addition to the meal. And the rice had been ever so easy to prepare. And the ingredients were all pantry or refrigerator staples. (At least in our home fresh garlic, fresh ginger, and green onions are required by house rule to always be on hand!) Anyway, I basically made up this recipe because it included only the ingredients I did have on hand. (See how that works!)
So, I’m going to make this post short in honor of the limited ingredients needed to prepare this rice dish. And because I have other requirements for my time today. (Like finishing the book, I started yesterday.) And because I have been exceedingly verbose in my last few postings. And I felt you all deserved a break.
So, have a nice day, be kind to your family and friends, and keep up the hard work of putting delicious and nutritious food on your table.
And just because I love this picture of our home nestled under a rainbow, I posted it for you to see too.
Peace and love to all.
¾ c. brown basmati rice, washed
1½ c. water
1 tsp. veggie base (I use Better Than Bouillon Vegetable base)
2 T. veggie oil, divided
4 lg. eggs, beaten
1 sm. garlic clove, finely minced
1 tsp. finely minced fresh ginger
3 T. soy sauce or Tamari
1½ tsp. toasted sesame oil
2 green onions, finely chopped
¼ c. toasted slivered almonds
Step 1
Combine the rice, water, and veggie base together. Cook however you normally cook rice. (I use a rice cooker.) Please note: The rice must be made ahead and allowed to cool completely before being used in this recipe. Leftover rice is the best.)
Also, before adding the cold rice, break it up so there are no clumps.
Step 2 (just before you are ready to serve)
Heat 1 tablespoon of the vegetable oil in a large frying pan or wok.
Pour in the beaten eggs. Quickly stir-fry the eggs so they take shape. Once the eggs take shape but are still moist, quickly toss in rice.
Move the eggs and rice to the side of the pan, add the remaining 1 tablespoon of oil into the empty side of the pan, and add the garlic and ginger. Cook for a couple of minutes. Then mix in with the rice and eggs.
Pour the soy sauce and sesame oil along the edges of the pan. Then toss into the rice mixture until the rice is a lovely light brown. Taste and add more soy sauce and/or sesame oil if needed.
Remove from heat and stir in the green onions and slivered almonds. Serve immediately.
As I have written several times in my posts, I am getting lazier and lazier. And the other day I was in no mood to cook dinner. I’m currently recovering from cataract surgery, and it hasn’t gone as easily as predicted. Oh, not to worry. My eyes will eventually be just fine. They are just taking their own sweet time to stop being swollen. My eye doctor isn’t really concerned. (Of course he isn’t! They’re not his eyes!) But I trust him, and he is keeping a close eye (so to speak) on my progress.
But in the meantime, my “condition” is enough to keep me less than energetic when it comes to spending time in the kitchen. Or any other room besides my bedroom, for that matter. But I am getting better and I’m positive my energy will return after I stop feeling sorry for myself. But while I get my equilibrium back, I’m not terribly interested in trying new and amazing ways to tantalize our taste buds.
But dinner still must happen. So, with that in mind, I came up with the recipes you find below.
All three are easy to prepare, relatively inexpensive to make, and highly flavorful. And honestly, I have been making a variation of every one of these dishes for decades now. So, it was very easy for me to prepare this dinner combination.
After dinner, and I realized how yummy every part of our dinner had been, I decided I better pass the recipes along to you. Even if at most you would call them elementary efforts.
None the less, below you will find three recipes that, as described above, would never be considered haute cuisine, but are perfect for a cold, fall repast. And I think everyone in your family would find this comfort food meal very tasty.
Well, that’s it for today. We are off to enjoy Village Theater’s production of Camelot this evening in Everett. This has turned out to be a week of cultural events. Last Sunday – ACT theaters Sunday matinee production of Mrs. Loman is Leaving. (Fantastic BTW). Tonight – Camelot. And this Sunday, we will be attending a ballet at McCaw Hall in Seattle. And no, we don’t always have weeks like this. But when they do happen, it’s like being on holiday.
In between caring for my eyes and attending cultural events, I have also managed to get in a bit of reading. I just finished reading Castle Skull by author John Dickson Carr. What a romp! The story is set in a castle on the Rhine River that happens to look like a skull from afar. Three inexplicable murders lead world-famous sleuth Bencolin into a strange case of twisted revenge. And to make things really fun, the characters include a fascinating list of suspects: a mad duchess, an actor with a Hamlet complex, a virtuoso who likes to play his violin in the dark, a glamorous young lady who paints in the modern manner, a dynamic Belgian financier and his beautiful, weak-willed wife, and a newspaperman whose job is to report on Europe’s haunted castles. Would I classify this work of fiction as a tour de force? Heck no! Is it a fun read? Absolutely!
And for maybe the last time before the 5th of November, please vote. If you have already voted – our nation thanks you. If you haven’t voted yet, get off your duff and do your civic duty.
But regardless, as always, peace and love to all.
GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE
1 lb. lean ground beef
1 T. + ¼ tsp. Montreal Steak Seasoning, divided
1 T. extra virgin olive oil
1 T. unsalted butter
1 onion, finely chopped
1 T. flour
1 c. water
1 tsp. beef base (I use Better Than Bouillon Beef Base)
2 tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. seasoned salt
freshly ground black pepper
⅓ c. sour cream
Combine the ground beef and 1 tablespoon of Montreal Seasoning in a mixing bowl. Divide into 4 balls and then form into four patties.
Heat the olive oil and butter together in a small frying pan. Add the ground beef patties and cook just until done. Remove from pan and set aside.
Using the same pan, cook the onion until soft and beginning to caramelize. Stir in the flour and cook for a couple of minutes.
Slowly add the water until smooth and no flour lumps remain. Then stir in the beef base, Worcestershire sauce, granulated garlic, seasoned salt, and pepper. Let simmer for a couple of minutes before stirring in the sour cream.
Place the cooked ground beef patties back in the pan and cook until they are once again warm.
The patties and gravy are just wonderful served with Easy Mixed-Rice Pilaf and Oven Baked Acorn Squash. (See recipes below.)
EASY MIXED-RICE PILAF (for 4)
The rice blend I used. (I like it a lot!)
2¼ c. water
2 tsp. beef base
2 tsp. dehydrated onion pieces
¼ tsp. granulated garlic
¼ tsp. seasoned salt
freshly ground black pepper
1 T. unsalted butter
1 c. mixed rice (not instant) (I used a blend of aromatic purple, red, and brown rice because that’s what I had on hand)
Combine all ingredients in a heavy, covered pan. Bring to a boil, stir, reduce heat, cover pan, and simmer for about 45 minutes. Stir occasionally.
Great served anytime you need a savory rice side dish.
OVEN BAKED ACORN SQUASH (for 2)
1 acorn squash, cut in two along the stem and all seeds removed
water
2 T. unsalted butter
2-4 T. brown sugar
kosher salt
freshly ground black pepper
Place the squash, cut side down, in a baking pan. Pour in enough water to bring the water to about ½-inch deep.
Bake the squash for 60-75 minutes in a pre-heated 400-degree oven.
Remove from oven when the squash is very soft. Turn off the oven.
Turn each half over and add a tablespoon of butter and 1-2 tablespoons of brown sugar to each. Then lightly sprinkle with salt and pepper. Place back in the cooling oven for about 5 minutes. (This allows the butter and brown sugar to melt together.)
I love having leftover salmon in my fridge. First of all, it means the salmon is already cooked. And of course I could just serve it as prepared, but what fun is that? Why not make it into something new and exciting? So, that’s exactly what I did the other evening.
But first I went online for inspiration. And I found this recipe (with a couple changes) on the africanbites.com site. Then I made a simple sauce to serve with croquettes, because what doesn’t taste better when dipped in a sauce? Right? Then what to serve with the salmon cakes? Well, in for a dime, in for a dollar (as the old saying goes), why not polenta and sugar snap peas? OK, now we’re talking. I had a plan.
And I’m telling you the truth, the combination of dishes was perfect. A bit of savory, a bit of heat, a bit of spicy, and a bit of crunch from the snap peas. All in all, a fine meal if I do say so myself!
And best of all, the dishes were easy to fix. Yes, a bit of time was required, but then what doesn’t take time to fix? Anyway, I managed, and I’d bet dollars to donuts you could too.
So, if you ever find yourself with leftover salmon, give this recipe a try. And if you have never tasted or cooked polenta, what in the wild world of sports are you waiting for? Polenta is food from the Gods! It goes with bloody everything!
OK, I’m done now. Just make these croquettes and be happy.
And as always, peace and love to all.
3 eggs, divided
½ -1 tsp. hot sauce (I use Frank’s RedHot)
½ finely diced onion
1 garlic clove, finely minced
¼ tsp. seasoned salt
¼ tsp. white pepper
1 tsp. Cajun seasoning (see my recipe below)
1 green onion, diced
1 c. plain breadcrumbs, divided, or more as needed
2 c. flaked cooked salmon
¼ c. veggie oil
2 T. unsalted butter
Beat 2 of the eggs in a large mixing bowl. Then mix in the hot sauce, onion, garlic, seasoned salt, white pepper, Cajun seasoning, and green onion until well combined.
Add ¼ cup of the breadcrumbs and the flaked salmon. Mix until well combined.
Place in the fridge for a good half hour to let everything firm up a bit.
Using a large ice cream scoop, form the mixture into balls and place on a parchment paper lined baking sheet. Then gently flatten them a bit.
Whisk the remaining egg in a flat container (I use an 8-inch round cake pan). Place the remaining ¾ cup breadcrumbs in another flat container.
Lightly dip the croquettes into the egg mixture until completely coated. Then pat them in breadcrumbs. Set back on the same parchment paper lined baking sheet. Refrigerate until ready to fry.
Heat a medium sized cast iron skillet or non-stick frying pan over medium heat, then add the oil and butter. Let the oil and butter heat until it reaches about 350-degrees.
Gently place the croquettes in pan using a slotted spatula. Fry for about two minutes per side or until golden brown.
Transfer to a plate lined with paper towels and serve hot with Cajun Mayo Sauce, Creamy Polenta, and Stir-Fried Sugar Snap Peas. (See recipes below.)
CAJUN MAYO SAUCE
¾ c. mayonnaise
1-3 tsp. Cajun seasoning
½ – 1 tsp. hot sauce (I use Frank’s RedHot)
Mix all together and refrigerate until ready to use.
CREAMY POLENTA
2½ c. chicken broth
1½ c. water
1 tsp. kosher salt
tiny pinch white pepper or freshly ground black pepper
1 c. yellow polenta (not instant)
2 T. unsalted butter
4 oz. (½ pkg.) cream cheese
Bring the chicken stock, water, salt, and pepper to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.
Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer. Then stir in the butter and cream cheese. Serve immediately.
STIR-FRIED SUGAR SNAP PEAS
1 T. extra virgin olive oil
2 c. fresh sugar snap peas
¼ tsp. seasoned salt, or more to taste
freshly ground black pepper
Rinse and dry the snap peas and (optionally) remove the tips and any strings that come off with them.
Heat the oil in a skillet over medium-high heat.
Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch).
Remove from the heat and stir in seasoned salt and pepper. Serve hot.
CAJUN SEASONING:
2 T. paprika
1 T. granulated onion
1 T. granulated garlic
1 T. dried oregano (Mexican oregano preferred) (If the dried oregano leaves are large, break them down a bit in a mortar and pestle or spice grinder)
1 T. dried thyme
1 T. freshly ground black pepper
1 T. kosher salt
1 tsp. cayenne
Combine all the ingredients and store in an air-tight container.
Well, I don’t know about you, but neither Mr. C nor I can think of anyone who doesn’t love garlic bread. I mean really, what’s not to love? It’s savory, garlicky, and crunchy. Well, at least it should be crunchy! (In my humble opinion.) Because I don’t appreciate soft garlic bread as much as I do garlic bread with a bit of substance to it. I want garlic bread that can be dunked in something like soup or broth from steamed mussels and not melt before I get it to my mouth. And I know, picky, picky. And no, I wouldn’t turn down a piece of garlic bread if it were soft. But, given a preference, I like my garlic bread to be crisp.
Anyway, the other evening I offered to bring garlic bread to a dinner party being given by a neighbor for another neighbor who was moving away. (Always hard to lose great neighbors.) And as I was looking for garlic bread on my blog, I realized I had never posted the whole enchilada. OK, not an enchilada, but the term applies. I had inadvertently failed to provide my readers with my favorite way to build really great garlic bread. And frankly, there is an art to making garlic bread. Especially at a reasonable price.
It all starts with four simple ingredients. Water, yeast, flour, and salt. After that, the compound butter had better be really, really tasty! And there are as many recipes for garlic butter as there are blackberry bushes. And every good cook has their own secret formula. Maybe more than one. But I have found that this recipe really works for me. And people seem to love it, thus this post!
And I know what you are thinking. Patti, can’t you come up with a recipe for something a bit more exciting than garlic bread? But frankly, for this lover of all things bread like, no I can’t.
Well, that’s it for today. We have a JazzVox concert here this Sunday. And that means, appetizer, main dishes, sides, and dessert for 39 people at 1:00 pm. And I can’t serve anything that requires a knife because unfortunately some people end up with plates on their lap. And there must be at least one crunchy dish. (Two would even be better.) Plus, I try really hard to fix enough dishes for people who are gluten intolerant, vegetarian, allergic to nuts, etc. etc. so that they don’t go hungry. I try my best to fill everyone up, but at some point, I just set my menu and stick to it. You would probably be surprised if I were to write that in all the work of putting on a meal for a large group, it’s the menu that causes me the most stress. The actual food preparation is the easy part. But that would be the truth.
But lest you think I am complaining, rest assured – I love feeding people. It makes me happy.
On that happy note, as always, peace and love to all.
EASY OVERNIGHT BAGUETTES
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. A small amount of dough stubbornly sticking to the bottom of the mixing bowl.)
Pour some olive oil in the bowl (anywhere from 2-3 teaspoons) 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 an 8-10-inch log, rounded on each end. Place on a parchment paper lined baking sheet. Cover with a piece of plastic wrap that has been lightly greased with cooking spray. Let the dough rise again until it is almost doubled in size, about 60 minutes.
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-degrees when tested with an instant read thermometer.)
Remove from oven and let cool completely before slicing.
GARLIC BUTTER
¾ c. (1½ sticks) unsalted butter, room temp.
1 T. extra virgin olive oil
4 cloves garlic, finely chopped
¼ tsp. granulated garlic
¼ tsp. kosher salt
freshly ground black pepper
¼ c. finely grated Parmigiano-Reggiano or Parmesan cheese
2 T. finely chopped fresh parsley
Mix the butter, olive oil, minced garlic, granulated garlic, salt, pepper, Parmigiano-Reggiano, and parsley together until smooth and creamy.
On a cutting board, cut the loaves (from the recipe above or your favorite purchased baguette) in half lengthwise. Then lay the bread cut sides facing up. Spread the garlic butter mixture evenly over the open surfaces of the bread. Then cut the pieces into individual portions.
Place on a parchment paper lined baking sheet.
Bake in a pre-heated 400-degree oven for about 15 minutes, or until the edges are golden brown and crispy.
Mr. C. has this wonderful habit of bringing lovely cuts of meat into our home. Since Covid, he mostly buys our groceries, and believe me, he is much less frugal than I am. So, when he brings home a steak, it’s a good one. And last night, I decided to cook one of his recent purchases.
And because I know how much he loves peppercorn sauce; I decided to try out the recipe I found on recipetineats.com. (One of my favorite cooking sites BTW). Of course, I made a couple small changes because, yes, I know, I never can leave well enough alone! And I used this new recipe, because I wanted to change things up a bit from my other recipe on this site entitled Pepper Steaks with Bourbon Sauce which he also loves.
And since Mr. C. had unfailingly adhered to my last grocery shopping list, I had 4 small Yukon Gold potatoes to put to good use. But then, I had to find a new recipe for these beautiful potatoes too. Which I did. And of course I had to mess with this recipe too. So, thank you and apologies to another one of my favorite cooking sites – spendwithpennies.com.
Now, having confessed my sins, I can proceed with unabashedly telling you why you should give both recipes a try. Both the steak with sauce and the roasted potatoes were absolutely delicious. Not just good. Totally fabulous. As Mr. C. commented, “this sauce is as good, if not better, than I have ever had in a restaurant”. Plus, he liked the potatoes. And that is saying something because Mr. C. is not a potato lover.
Well, I have nothing more to say on the subject. And I have a few chapters left in my book to finish before we go off to Oak Harbor for one of Mr. C’s gigs.
The book I am currently reading, for the second time, (which should tell you something), is by John Sandford – entitled Dead Watch. Great story about dirty politics and greed. Sound familiar? This after just reading Heather Cox Richardson’s latest post. But at least in this book, the good guys win. Oh, that real life mimicked fiction. Especially in the upcoming November election.
Before my current book, I read 4 books by Harlan Coben, including Gone for Good and Tell No One. Any of Mr. Coban’s books are worth reading. In my humble opinion.
I also almost made it through Donna Tartt’s (winner of the Pulitzer Prize) book entitled The Goldfinch. But after 595 pages of poverty, drugs, horrid behavior, characters I came to detest, and lifestyles that I could not in any way relate to, I said, I’m done! There is enough retched behavior documented daily in the news. I don’t need to read the fictional equivalent.
Anyway, that is the beauty of books. If you don’t like what you are reading, you can simply close the pages and walk away.
Unfortunately, that is not the case in the real world.
If you don’t like what is happening in the real world, you often need to take some sort of action. Even if that action is as simple as voting. Which I sincerely encourage everyone to do in the upcoming November election.
And as always, peace and love to all.
STEAK WITH CREAMY PEPPERCORN SAUCE
2 thick (at least 1-inch thick) tenderloin, filet-mignon, or ribeye steaks (about 16- 20 oz. of meat)
kosher salt
freshly ground black pepper
1 T. veggie oil
¼ c. cognac or brandy
½ c. water
1 tsp. beef base (I use Better Than Bouillon Beef Base)
½ c. half & half
1-2 tsp. coarsely ground black pepper
Take the steaks out of the fridge 20 minutes before sprinkling both sides generously with salt and black pepper. Set aside for an hour.
Hint: while the steaks are resting, get all the ingredients for the sauce ready.
When ready to cook, heat the oil in a small, heavy skillet over high heat until the oil is very hot. (I use my small cast iron skillet.)
Add the steaks and cook the first side for about 2 minutes until it is dark brown, then flip and cook the other side for 2 minutes, more or less depending on how you like your steaks cooked. (130-degrees internal temp. for medium rare.)
Transfer to a plate, cover loosely with foil, and let rest while you make the sauce.
Add cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until the cognac has mostly reduced. Add the water and beef base, bring to a simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
Turn the heat down to medium. Add the half & half and coarsely ground black pepper. Stir, and let simmer for about 2 minutes or until it thickens. Taste and adjust salt and pepper if needed.
Cut the steak into thick, diagonal pieces and spoon the sauce over each serving.
This lovely savory entrée is perfect when served with Oven Roasted Potatoes. (see recipe below)
OVEN ROASTED POTATOES
1 lb. unpeeled yellow or gold potatoes, cut into 1-inch pieces
1 T. extra virgin olive oil
freshly ground black pepper
¼ tsp. seasoned salt
¼ tsp. paprika
½ tsp. granulated garlic
1 tsp. Italian seasoning
Soak the potatoes in cold water for about 30 minutes. (This removes some of the starch and makes for fluffier potatoes.) Drain and dry the potato pieces with paper towels.
Whisk the olive oil, pepper, seasoned salt, paprika, granulated garlic, and Italian seasoning together in a mixing bowl.
Toss the dried potato pieces in the oil mixture.
Transfer to a small, rimmed baking sheet and bake the potato pieces in a pre-heated 425-degree oven for 30-35 minutes or until golden brown and tender.
Sometimes you just need a quick and easy side dish. Nothing fancy, but still tasty. And for my money, this Italian staple fills the bill perfectly. But please note – this side dish is never going to be a rock star. But what it does deliver is simplicity and enough flavor to compliment any chicken, beef, pork, or seafood entrée. Basically, any main that requires a starchy companion.
And don’t we all need that side dish that enhances the dining experience but doesn’t threaten to replace the main dish as the star of the show. Sometimes, all we need from a dish is for it to be a filler. Something to complete the meal, but not take away from the perfect chop, meatloaf, or fried chicken breast you are also serving.
Not all dishes need to be so exciting as to detract from the entrée. Think of all the wonderful meals you’ve eaten in restaurants. Not all the sides are fantastic. But rather, they are on the plate to be that other taste or texture needed so that your mouth doesn’t get bored.
I cannot count the number of times I have been halfway through a fantastic creamy rich pasta, for example, when all of a sudden, I would give anything for a whole different taste sensation. Perhaps a salad with a vinegar dressing or a hunk of crusty bread. Because, bottom line, too much of a wonderful flavor or mouth feel, no matter how much you like the dish, can suddenly become unappetizing.
So, keep this recipe in mind when you need a delicious and easy to prepare filler. And no, when I discussed this with the Risi E Bisi I prepared the other evening, it took no offence at being considered a “filler” dish. In fact, it took great pride at being considered one of the tastiest and creamiest starch dishes ever to be served with baked, fried, or braised meat or fish. (I truly enjoy talking with intelligent and sophisticated ingredients like Arborio rice. So much better than talking to a rutabaga, for example. Kind of like discussing the state of our nation with liberal conservatives or conservative liberals rather than radical zealots on the far left or far right of the political spectrum.)
Well, that’s all I have to say for today. And for some of you, you might feel I have already said too much. If I have offended you in any way, I apologize. But I am going to continue speaking my mind. For me there will always be gray. And if someone or some cause only sees matters in white or black, with no consideration for gray, I see red!
But as always, I still wish peace and love to everyone.
2 c. chicken stock
1 T. extra virgin olive oil
1 T. finely chopped shallot
1 cloves garlic, chopped
½ rounded c. Arborio rice
1 T. dry white wine
pinch kosher salt
freshly ground black pepper
½ c. frozen petite peas
¼ c. grated Parmigiano-Reggiano
Place chicken stock in a small pot and warm over low heat.
Heat a medium sized heavy pan over medium heat. Add extra-virgin olive oil and shallot. Cook for a couple of minutes. Add garlic. Sauté for 1 minute, then add the Arborio rice.
Toast the Arborio rice for about 2 minutes, then add the wine, salt, and pepper. Quickly ladle in ⅓ cup of the stock. Bring to a simmer. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, about 22 minutes.
Stir in peas and cheese and taste and adjust seasoning. Serve immediately.
Sometimes the side dish actually saves a meal, especially when the entrée is kind of boring. Like the other night when I served this polenta with baked cod. The recipe I used for the cod sounded great, but the reality was quite different. So, along with this dish and some steamed broccoli with “Secret Sauce” (recipe on blog at the bottom of the post for Broccoli in Asian Garlic Sauce), dinner was salvaged. Whew! (I just hate serving food that isn’t up to par!) (But then, nothing ventured, nothing gained.) (Sometimes you win, but sometimes you waste good cod. And this was definitely one of those times.) But back to this recipe.
I love polenta. As proven by the fact that I have several other recipes for polenta on this site. Some are very similar to this recipe. And all perfect in place of mashed potatoes, rice, quinoa, pasta, etc. as a base for savory meat toppings. Or as a fabulous side dish to a simple meat entrée along with a veggie or salad as served the other evening.
Now, polenta is never going to be a low-calorie dish. At least when doctored with the type of ingredients I use. But by itself, it is often used to substitute grains like pasta and rice, as it is lower in calories and rich in complex carbohydrates. Because complex carbohydrates aren’t broken down as quickly as simple carbohydrates, it’s ideal for individuals watching their blood sugar levels. Polenta may also be good for your health as it contains fiber and protein.
So, if you too want to add some variety to your meals, may I recommend polenta. And in case you were wondering, polenta is not a new fad. Polenta has been a food staple in Italy for thousands of years. Polenta actually dates as far back as ancient Sumer, located in Mesopotamia (modern-day southern Iraq) and is still considered to be one of the earliest civilizations in the world, emerging around 4500 BCE. So, like I said – polenta is not a new fad.
Well, that’s it for today. Our next few days are chuck-full of adventures of the musical and entertainment nature. And I am looking forward to each and every event.
May you too look forward to special happenings in your life.
And as always, peace and love to all.
1 T. extra virgin olive oil
2 T. finely chopped shallot
2 garlic cloves, finely minced
1 tsp. fresh thyme leaves
tiny pinch crushed red pepper flakes, opt.
½ tsp. kosher salt
finely ground black pepper
4 c. vegetable stock
1 c. polenta/cornmeal (not instant)
½ c. grated Parmigiano-Reggiano cheese
2 T. unsalted butter
4 T. cream cheese
Heat the olive oil in a medium-sized covered heavy pan. Add the shallot and sauté for 2-3 minutes or until the shallot starts to soften.
Add the garlic, thyme, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute.
Add the stock, bring to a boil, and gradually whisk in the polenta. Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.
Just before serving stir in the Parmigiano-Reggiano cheese, butter, and cream cheese. Taste and adjust seasoning.
