Category Archives: SIDE DISH RECIPES

GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE

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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.)

CAJUN LEFTOVER SALMON CROQUETTES  

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Salmon Croquettes

Cajun Sauce

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.

GARLIC BREAD FROM SCRATCH

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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.

Serve hot or at room temperature.     

STEAK WITH CREAMY PEPPERCORN SAUCE  

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Peppercorn Sauce

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.

Serve hot out of the oven.

RISI E BISI (ITALIAN RICE AND PEAS)

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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.

CREAM CHEESE POLENTA WITH SHALLOT, GARLIC, THYME, AND PARMIGIANO-REGGIANO CHEESE  

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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.

Serve immediately.

DARK RUM BAKED BEANS WITH BACON  

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This is my second posting for these beans. The first post was published on New Year’s Eve. Then a few days later I deleted the recipe. Because I had baked the beans in a Corning Ware covered casserole dish, (for a pretty presentation), but the beans never got tender. After several hours in the oven. So, I took this recipe off my blog. Even though I had made these beans successfully for decades. Then I realized (after the fact) that the type of casserole dish I used does not hold the heat like a Dutch oven. Either the old-fashioned kind or like a Le Creuset enamel coated cast iron pot. Duh. Then my dear friend Vicki said she looked for my recipe because she liked the beans so much. So, I am re-posting this recipe. But please note: Either use a heavy cast iron pot (as shown in the picture) or cook the beans part of the time on your stove top so they can get really hot and tenderize completely.

Original post: OK, this is a recipe for old fashioned, starting from scratch, no fancy equipment required, baked beans. The kind you find in great BBQ joints – if you’re lucky. And the kind of delicious baked beans that take hours of time in your oven. I’m serious. Great baked beans need to spend several hours in a low and slow oven. But OMG is it worth the time. And patience. Because if there is anything better than baked beans, I have yet to discover what dish that could be! And all thanks go to my father – Albert Merz. Smart, educated, never said a mean word about anyone, Swiss-French musical genius. Not a perfect man, but the one who taught me to be happy and love life.

Now, my dad could build baked beans. But his baked beans did not contain dark rum. That was my addition. And a fine one if I may be so bold. And several of the other additives like Worcestershire sauce, thyme, and savory are all on me. But if he were still alive, I’m sure he would approve. But molasses and brown sugar – oh yah. He would add them in large quantities. Because really, baked beans are meant to be sweet. Or at least, in my opinion, great baked beans are sweet. Other types of bean dishes, not so much. But baked beans – go on over to the dark side and add brown sugar like it was going out of style! And bacon.

And yes, I do have a recipe for Vegetarian Baked Beans that is really very nice. But nothing beats this recipe when you want to go all out. I also have a recipe for Instant Pot and Oven old Fashioned Baked Beans that is lovely. (If you happen to have an instant pot, that is.) (I did but gave it back to daughter Paula because I never used it.) Call me old fashioned, but I like to soak beans and go from there. But the result is very much the same.

But regardless of what recipe you use, homemade baked beans are one of the reasons life is worth living. And because life is too short to eat mediocre food, go the extra mile and fix baked beans from scratch. And yes, I have doctored canned baked beans before to good result. Because once upon a time I too was a working mother and time was of the essence. But now, being a retired person with a bit more time on my hands, I wouldn’t think of paying good money for a small can of baked beans when I could build the whole mess from ingredients I almost always have on hand. So, consider this recipe next time you throw a BBQ party, or your family has requested a ribs, baked beans, and potato salad meal. But please, if you are in the area, let me know. I’ll bring dessert.

Well, that’s it for now. It’s New Years Eve and we are off to a potluck dinner at our neighbors Andy and Amy’s home. And guess what I’m bringing. Got it in one. Baked Beans.

So, to all – HAPPY NEW YEAR.

And as always, peace and love to all.

3 c. dry Navy beans (about 1½ lbs.) picked over and washed 

¾ lb. meaty bacon, cut into ½-inch pieces 

1 lg. yellow onion, chopped

3 garlic cloves, chopped

2 c. water, plus more if needed

2/3 c. molasses (not blackstrap – too strong)

1½ c. ketchup

½ dark rum, opt. (but why?)

2 T. Worcestershire sauce

2 tsp. paprika

½ tsp. seasoned salt

½ tsp. dried thyme leaves

½ tsp. dried savory

tiny pinch ground cloves

freshly ground black pepper

¼ c. Dijon mustard

1½ c. brown sugar, or more to taste

Day 1:

Place the washed dry beans in a bowl. Cover with 2 to 3-inches of cold water and set the bowl on your counter overnight. If it’s very warm in your kitchen, place the beans in your refrigerator. Drain and rinse the beans before using.

Day 2:

Fry the bacon till most of the fat has been rendered in a large covered Dutch Oven. (And no, you don’t drain off the bacon fat unless there is quite a bit. But with lean bacon you shouldn’t have too much.)  Add the onion and sauté just until translucent. Add the garlic and cook for one minute.

Stir in the drained, soaked beans, water, molasses, ketchup, rum, Worcestershire sauce, paprika, seasoned salt, thyme, savory, cloves, black pepper, Dijon mustard, and brown sugar. Taste the sauce and adjust seasoning and brown sugar as desired.

Cover and bake in a pre-heated 300-degree oven for about 7 hours. Remove the lid and continue baking for another hour so that the top can brown nicely. (During the covered baking time, check the beans periodically to make sure they aren’t drying out too much. You can even give them a stir. Add water as needed. Or salt if required.)

Remove from oven and serve warm.

Can be made ahead, refrigerated, and warmed just before serving.

CACIO E PEPE (CHEESE AND PEPPER) PASTA

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The other evening, I was in the mood for pasta. And lately I have been craving dishes that are either meatless or contain much less meat than I would have enjoyed a few years ago. Plus, I wasn’t in the mood to spend a great deal of time in the kitchen. So, I decided to make this recipe and a grilled romaine salad. We enjoyed the dressing I made for the grilled romaine, but my technique for grilling romaine halves leaves much to be desired. So, I will be posting the Lemony Vinaigrette recipe soon while continuing to perfect the grilled romaine part.

I had been looking at this recipe I had found online several years ago, but never made it because, well, it just seemed too good (and easy) to be true. But now I wonder why in the world I waited. Yes, it’s easy to fix. And it only takes a few minutes to prepare. Plus, the ingredient list could not be shorter. But does that make it less delicious than a dish with 46 ingredients. I think not! It just makes it perfect for weeknight meals and old ladies who upon occasion are not 100% in the mood to spend hours in the kitchen! (That would be me!)

Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish that translates to “cheese and pepper”. This simple 4 ingredient dish consists of butter, black pepper, Pecorino Romano cheese (or Parmesan if you prefer a milder flavor), and al dente spaghetti. It is truly the quickest and easiest pasta dish I have ever prepared. Used as a main dish, it’s perfect with a side salad. Used as a side dish, it would be perfect with a roasted pork tenderloin, baked chicken, flank steak, you name it. And did I mention that it is very quick and easy to prepare.

Anyway, next time you can’t think of anything to prepare for dinner, give this simple dish a try. Add a steamed green veggie or simple salad, and dinner is on the table in no time flat. What could be better than that!?

Peace and love to all.   

8 oz. dried spaghetti or bucatini

2 T. unsalted butter

½ tsp. cracked black pepper

½ c. finely grated Pecorino Romano cheese, plus more for garnish

Fill a pot with water and bring to a boil over high heat. Add a small bit of salt and pasta to boiling water.

Cook pasta, stirring occasionally until al dente, 6 to 8 minutes. While the pasta cooks, melt the butter in a frying pan. Add the pepper and let it bloom* for about 2 minutes. Over low heat.

Drain the al dente pasta, reserving 2/3 cup of the pasta water.

Pour the al dente pasta into the frying pan with the butter and pepper along with 1/3 cup of the reserved pasta water. Add the grated cheese and continue to toss together until cheese melts and the sauce is nice and creamy. Add additional hot pasta water as needed.

Top with more grated cheese and serve.

*Blooming (the heating of spices in fat) draws out and extends the spice flavor to spread throughout a dish. Blooming is most often done at the start of the cooking process because, once infused in oil, the spice flavors more easily permeate a dish as it cooks.

SAVORY STOVE TOP DRESSING (think stuffing)

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Well, last night I had a mad craving for a game hen and the dish that is really one of my all-time favorite accompaniments to any baked poultry – dressing. You know, the side dish that used to be called stuffing until placing the flavored bread cubes in the cavity of a turkey or chicken became scary. (The safety concerns have to do with salmonella and other bacteria, which can come from eggs in the stuffing or from the interior surface of the turkey’s cavity. If the bird is removed from the oven before the stuffing reaches 165-degrees, some of the bacteria could remain alive and make people ill.) Anyway, whatever you want to call this caloric dish, I wanted some. But not being a fan of boxed stuffing mixes, I decided to make my own stove top dressing.

I used whole wheat bread last evening in the dressing because that’s what I had on hand. Tasted great! But I think any type of bread would work in this recipe.

Now, something you should know. I do not like wimpy tasting dressings. I want lots of flavor. So, if you like a mellow flavored dressing, you might want to cut back on the herbs a bit. But if you want a mouth full of flavor with every bite, then add the herbs as listed below.

Well, that’s it for today. I’m busy getting ready for our next JazzVox home concert. So, today I baked the chocolate cake for the base of the Black Forest Cake I plan to serve on Sunday. It’s busy cooling right now. So, before I lovingly wrap the cooled cake in preparation for placing it in the freezer, I decided to take this opportunity to share this recipe with you. I hope you enjoy it.

And just so you know, I miss stuffing. When seasoned wet bread is stuffed into a bird, it comes out moister and more flavorful than when it is placed in a casserole dish and baked. Not to mention how much fun it is to single handedly push wet bread into the cavity of a slippery bird. Ah, those were the days my friends. Those were the days!  

Peace and love to all.   

6-7 slices bread, (whole wheat, sourdough, etc.) cut into 1/3-inch cubes

3 T. unsalted butter

¼ lg. white or yellow onion, finely chopped

¾ c. chopped celery, (stalks and leaves)

4-5 lg. mushrooms, chopped

1 T. finely chopped fresh parsley

½ tsp. finely chopped fresh sage

½ tsp. poultry seasoning, or more to taste

1/8 tsp. dried thyme

tiny pinch savory, either powdered or dried leaves

tiny pinch dried marjoram

scant ¼ tsp. kosher salt

freshly ground black pepper

1 egg

1 c. chicken stock, or more as needed

Place the bread cubes on a baking sheet in a single layer. Bake in a pre-heated 150-degree oven for about 90 minutes or until dry and hard. Remove from oven and set aside.  

Meanwhile, in a covered pan, melt the butter and add the onion and celery. Cook until the onion and celery are both tender. Add the mushrooms and cook until they are brown.

Add the parsley, sage, poultry seasoning, thyme, savory, marjoram, salt, and pepper. Cook for about 5 minutes to blend the flavors. Meanwhile, in a small bowl, whisk the egg and chicken stock together.

Add to the pan and stir until hot. Gently stir in the dry bread cubes, adding additional chicken stock if needed to moisten the bread. Cover and let sit for 15 minutes. Fluff and serve immediately.  

PEPOSO – TUSCAN BRAISED BEEF WITH CHIANTI AND BLACK PEPPER OVER CREAMY PARMIGIANO-REGGIANO POLENTA  

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Peposo in the pan.

Peposo plated. (Over polenta, of course!)

Well, as promised in a recent post, this is my take on Peposo, a traditional Tuscan braised beef and black pepper dish. And as you will soon learn if you make, or should I say, WHEN you make this dish, this amazing preparation should probably have been christened – Braised Beef on Steroids! Because this is not a wimpy, ho/hum, what’s all the fuss about, kind of beef preparation. This dish is a full on, in your face, magnificent use of relatively inexpensive beef, Chianti (or other inexpensive Tuscan red wine containing at least 60% Sangiovese varietal), and a prodigious amount of black pepper. (FYI – Sangiovese is the predominant grape grown in Tuscany. So, if a Tuscan red would pass your lips, then that same wine would be perfect in this recipe.) But on to more great things you should know about this recipe.

It’s bloody easy to prepare. Yes, it takes time to burble its way to perfection. But while it simmers away, you can be doing other amazing things with your time. Like making a lovely green salad to go with this dish. Or start a load of laundry. Or clean your bathroom. Or my personal favorite, put your feet up and read a few chapters in your book. Speaking of books, if you have never read any of Michael Dibdin’s books starring Aurelio Zen, get with it! Fabulous reading if you are an avid mystery lover. If you don’t enjoy mysteries, then never mind. But if you are, and haven’t, then you are in for a treat! But, again, back to this recipe.

I basically made this recipe because I had a hunk of beef that I had found on sale that had been in the freezer since before Covid. Well, maybe not that long, but definitely would be deemed a bit long in the tooth if it were anything other than a piece of meat! So then, what to do with this hunk of beef that is starting to show signs of freezer burn? Well, trim off the offending part and go from that directly to the internet to try and find a recipe that would be perfect for chunks of beef. And easy to make also. And luckily for me, up sprung several recipes for Peposo. I took what I considered to be the best parts of several recipes, and the result you find below is what I came up with.

So, I hope you enjoy this recipe. As I stated above, Peposo is ever so easy to build and absolutely scrumptious. Especially when it’s served over polenta.

Well, that’s it for today. The sun is trying to break through the marine onshore flow that has been obscuring our view of Port Susan Bay and the Cascade Mountains. But if you live near the water, then you take what you get! And I’ll take this part of the world over almost anywhere else any day of the week!

May you too love where you are and who you are with. Because, like me, if you are happy with both, we are among the luckiest people on earth!  

Peace and love to all.

2 T. extra virgin olive oil   

1½ – 2 lbs. lean beef (like top round or sirloin), trimmed of excess fat and cut into 1½-inch cubes

½ tsp. kosher salt

freshly ground black pepper (more pepper added further down the recipe)   

3 cloves garlic, finely chopped 

1 c. Chianti or other Tuscan wine, divided  

1½ c. beef broth

1 (14.5-oz.) can petite diced tomatoes (preferably Italian tomats)

1 T. tomato paste (again preferably Italian)

1 tsp. dried thyme  

1 bay leaf

1 T. freshly ground black pepper, or more to taste  

Heat the oil over medium-high heat in a heavy-bottomed pan that has a tight-fitting lid. (I use my large Le Creuset Dutch oven.) Sprinkle the beef cubes with salt and pepper, then place in the fry pan. Cook beef cubes until each side is a deep, dark brown. Add the garlic and cook for 1 minute.

Add ¾ cup of the Chianti to the pan and let it cook down a bit, scraping the bottom of the pan to loosen any of the brown bits. Add the beef broth, diced tomatoes, tomato paste, dried thyme, and bay leaf. Return to a boil.

Cover the pot, reduce heat to very low, and simmer for about 2 hours, or until the beef is tender.

Stir in the remaining Chianti and the tablespoon of pepper, raise the heat to medium, and simmer for about 20 to 30 minutes uncovered, or until the sauce is quite thick. Taste and adjust seasoning. Remove the bay leaf.

Serve over Creamy Parmigiano-Reggiano Polenta. (See recipe below.)  

Leftovers are wonderful!

CREAMY PARMIGIANO-REGGIANO POLENTA

4 c. chicken broth

1 tsp. kosher salt

freshly ground black pepper (just a smidge)

1 c. polenta (not instant)

2 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano* or Pecorino-Romano**

Bring broth, salt, and pepper to a boil in a large saucepan; pour polenta slowly into boiling broth, whisking constantly until there are no lumps.

Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. (Mixture should still be slightly loose.)

Cover and cook for 30 minutes, stirring periodically. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy, and the individual grains are tender.

Turn off heat and gently stir in the butter and the Parmigiano-Reggiano cheese. Cover and let stand for 5 minutes to thicken.

Stir polenta before serving.

*Parmigiano-Reggiano is aged longer than Pecorino-Romano, so it is harder, drier, and has more of a nutty, sweeter flavor profile, often with mellow caramel notes. 

**Pecorino-Romano, which is a younger cheese, tends to be softer and creamier, with a brighter, grassier, tangier, and saltier flavor profile. (We love both these cheeses!) (And use them interchangeably.)