Category Archives: SIDE DISH RECIPES

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.)

 

HAMBURGER PATTIES WITH MUSHROOM ONION GRAVY OVER SAVORY CREAM CHEESE POLENTA

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ground beef patties in gravy

polenta for under the Ground Beef Patties

I believe I have stated many times that I love ground beef. Good ground beef that is. The kind that looks like it just came out of an old-fashioned meat grinder. (I don’t care for the mushy stuff that I am finding more and more at my local grocery stores. So, I am about to rebel and tell the fine folks in the meat departments just exactly what I think of the product they are currently passing off as “ground beef”.) (I’ll let you know how that turns out!)

Anyway, I had a package of really good ground beef (wagyu) in the freezer that I believe my good friend Jim gifted me several weeks ago, that I had been waiting to use for something special. (It was so long ago I might have bought the meat myself. But Jim often gives me unique and delicious food items that he has discovered. So, even if the ground beef wasn’t from him, he is getting the credit.) But back to what I was saying about waiting to use this beef. (And really, for what I was waiting, I really don’t know. But none-the-less, I was conscientiously determined not to use this wonderful meat for something like tacos. (Too plebeian for words!} The meat had to be used for a special dish.)

And I do believe this recipe for beef patties and gravy fits my criteria. Because these beef babies, when served over polenta and smothered in gravy are good enough to serve to even the pickiest gourmand. Really!

Now, I am not going to tell you that this is a quick and easy meal to prepare. Because that would be a lie, and I refrain from lying unless it is absolutely necessity. (Yes, those pants make you look 20 pounds lighter. That kind of little white lie.)

So, when you decide to serve this to your nearest and dearest, give yourself time to make the patties, gravy, polenta, and either a side salad or a steamed green veggie. And of course, do not forget appetizers and dessert. This recipe demands that appetizers come first with dessert to follow the meal. (OK, not necessary if you are only serving it to your family. But to guests, there MUST be appetizers and dessert.)

(Patti’s rules of hosting guests demand appetizers and dessert. Even if your guests are bringing one or both!)

Well, that’s it for today. I have Candied Ginger Molasses Cookies in the oven, and I must see to them. If the recipe works, you will know all about it in the next couple of days. If it doesn’t work, you won’t hear a thing from me!

Peace and love to all. And do try this recipe. It is FABULOUS!!!!  

For the hamburger patties:

½ c. yellow onion, very finely minced

3 T. grated frozen unsalted butter

2 cloves garlic, finely minced

2 tsp. Dijon mustard

2½ tsp. Worcestershire sauce

1-1¼ lb. lean ground beef

kosher salt

freshly ground black pepper

2 T. extra virgin olive oil

Gently combine the minced onion, butter, garlic, Dijon mustard, Worcestershire sauce, and ground meat. Don’t overwork the meat or it will make the meat tough.

Form into 4 or 5 round, plump patties. Refrigerate for at least 30 minutes. (Several hours is better.) Remove meat from fridge and season each side with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the hamburger patties and sear on each side for 2-3 minutes. Remove from pan and set aside. (The patties will not be cooked through. That will come later.) (Save the pan, plus grease, for the gravy.) 

For the onion and mushroom gravy:

1 yellow onion, peeled, halved, then halved again, and thinly sliced

8-10 button mushrooms, thickly sliced

5-6 tsp. all-purpose flour

2 c. beef stock (I use 2 cups water and 2 healthy teaspoons Better Than Bouillon Beef base)

1 tsp. Dijon mustard

1 tsp. dried thyme 

3 T. Worcestershire sauce

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

Heat the pan and the remaining oil used to cook your beef patties and add the onion. Stir over low heat for several minutes or until the onion is soft and starting to brown. Add the mushrooms and cook until they too are starting to brown. 

Add the flour and stir for 1 minute or until the onions and mushrooms are coated.

Slowly add the beef stock, whisking the whole time. Then add the mustard, thyme, Worcestershire sauce, salt, and pepper. Simmer for 8-10 minutes or until thickened. Taste and adjust seasoning.

Add the seared hamburger patties back to the pan and cook uncovered until the patties are cooked through.  

Serve with Savory Cream Cheese Polenta (see recipe below) or mashed potatoes, pasta, or rice. (It’s all good!)

SAVORY CREAM CHEESE POLENTA   

4 c. water

1 tsp. beef base

¾ tsp. kosher salt

freshly ground black pepper

scant 1/8 tsp. dried thyme

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) low fat, Neufchatel, or regular cream cheese

Bring the water, beef base, salt, pepper, and dried thyme 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.

Lower 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 25 minutes.

Stir occasionally 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.

Stir in the butter and cream cheese. Taste and add more salt if necessary.

    

SAVORY ROASTED POTATOES COOKED ON A GRILL (perfect for camping)  

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It is always so much fun planning the food for a trailer trip. Maybe it’s because of the challenge of serving great food from a kitchen the size of most people’s guest room closet. But for whatever reason, I can spend hours before a trip figuring out just what I plan to serve. And then things change. And often time for the better. As with this recipe.

While on our latest adventure, we had the good fortune to have lunch at the home of our dear friends Pete and Anne. One of the dishes served was potatoes that had been cooked on their grill. Never one to turn down an opportunity to learn new ways of preparing old standards, I watched very carefully as Pete prepared the potato dish for the grill. The only change I made was cutting up the fresh rosemary instead of just laying a sprig of rosemary on top of the cut potatoes. Other than that, we all have Pete to thank for this delightful recipe. And Mr. C., Craig, Marsha, and I will especially be grateful to Pete because of his recipe. How I had originally planned to serve the potatoes was in no way comparable. In fact, the potatoes would have been, boring, boring, boring!  But cooked this way they were a delight.  

Now, the fun part about this recipe is that it is cooked on a grill. Which of course makes it a great dish to fix while camping or if it’s too darn hot to fire up the oven in your kitchen. Just stir all the ingredients together, wrap tightly in aluminum foil, pop on the grill, and check off the side dish on your meal plan.

And just in case you were wondering what to serve with these potatoes, might I suggest my Quick and Easy Marinated Flank Steak. It too is cooked to perfection on a grill. And while you’ve got the grill going already for the potatoes and steak, you might as well use it to good advantage to cook some veggies. Then your whole meal is prepared without messing up your stove or heating up the kitchen. (Of course, grill racks are no treat to clean, but let’s not worry about that now. Let’s just live in the moment.)

Well, that’s it for today. It’s sunny, but we can’t see the Cascade Mountains because of the haze. (Looks like cumulus clouds on top with smoke underneath.) We read that there is a lot of smoke in the Methow Valley (think Winthrop) and that the smoke will soon be heading our way. Especially towards Whatcom and Skagit counties. And we are close enough to Skagit County to make us vulnerable too. So, it sounds like we are in for forest fire smoke again this year.

But even with that, we are still so much luckier than most. We haven’t lost our homes, our lives, or been adversely affected the way so many have been this summer. And summer isn’t even close to being over.

Just know that my good thoughts and prayers are being freely sent to all who are suffering.

And as always, peace and love to all.

2 T. extra virgin olive oil

¾ tsp. kosher salt

freshly ground black pepper

2 tsp. finely chopped fresh rosemary or about a half tsp. of dried rosemary

2-3 garlic cloves, thinly sliced

1½ lb. mixed baby potatoes (or potatoes of choice) cut in ¾ to 1-inch pieces (no need to peel the potatoes)

In a large mixing bowl, mix the olive oil, salt, pepper, chopped rosemary, sliced garlic, and cut potatoes. Stir everything together. Using a rubber spatula, arrange the coated potatoes in a single layer in a pan that can be set on your grill. Cover with heavy duty aluminum foil or 2 layers of regular aluminum foil. (Make sure the edges are tight so that steam can’t escape.)

Place on a pre-heated grill set at 300 to 350-degrees. If you don’t have a pan that is safe to place on a hot BBQ grill, make a package out of heavy aluminum foil and make sure the package is sealed airtight. Cook either in a pan or foil package for 20-25 minutes or until the potato pieces are fork tender. (Be careful when checking if the potatoes are done. Hot steam can be a nasty surprise.)

This is a great recipe to make and serve when camping. The potatoes are a great side dish with beef, chicken, fish, pork, whatever!

And of course, you don’t have to grill these potatoes. You can bake them in your oven. 350-degrees for 20-25 minutes or until fork tender.     

      

MULTICOLORED OVEN ROASTED BABY POTATOES  

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I don’t believe I have ever met a potato I didn’t like. However, the same cannot be said for Mr. C. He tolerates potatoes in much the same way he tolerates broccoli. He will gladly eat French fries or mashed potatoes, and even baked potatoes if they come with lots of bacon, green onion, sour cream, etc. But neither of us should be eating potatoes deep fat fried, or loaded with butter, or mounded with bacon, etc. As a treat when we are eating out, yes, but then only every so often.

So, when I serve potatoes at home, usually no more than once a month, the potato dish must be on the healthy side.   

So, that means, most of the time the potatoes I serve are oven roasted. And Mr. C. seems to enjoy them as much as he can like any potato that isn’t fried, smashed, or gilded!

I found the bones of this recipe from chef Martha Rose Shulman on the New York Times Cooking site. I modified the recipe quite a bit, but adamantly adhered to the parts I knew would be well received. For example, Martha’s recipe calls for fresh sage. And I just happen to love fresh sage with potatoes. (Rosemary is also wonderful with potatoes BTW.) But sage has a much mellower flavor.

Martha also made use of fresh garlic in her recipe. But I often use garlic in the meat dish I am serving with potatoes. So, as the old adage goes “too much of a good thing” comes into play.  But if no garlic is in any of the other dishes I am serving at the time, then you can safely bet there will be garlic in the potato dish. (A day without garlic – well let’s just say – it rarely happens at Chez Carr.)

So, if you too like to serve potatoes to your family and friends, this is a simple recipe that is sure to please. And it is ever so much healthier than some of the more traditional methods of serving potatoes.      

I also have three other roasted potato recipes that might interest you. Oven Roasted Steak Fries, Herb and Garlic Roasted Potatoes, and Oven Roasted Yukon Gold Potatoes. All three are also reasonably healthy alternatives to French fries, mashed potatoes, or baked potatoes with all the trimmings.

Well, that’s it for today. Mr. C. has a gig tonight in Anacortes. An open-air concert at Seafarer’s Park. And because I plan to attend the concert, I will need to bring my camp chair, something to drink, and several layers of clothing to prevent possible frostbite. Even though it is mid-July, a breeze comes up next to the water every evening heavy enough to blow the sheet music used by the musicians into the bay and points beyond. And in turn, this darling breeze lowers the temperature by a good 20 degrees within just a few minutes. But because we have been living on an island and close to the water now for 15 years, I know to be prepared. So, 20-year-old ski parka, you are coming with me tonight!

But it will be a fun evening. Great jazz, great friends to sit with, and a wonderful opportunity for people watching. (One of my favorite guilty pleasures.)

So, adieu till next time. And happy oven roasted potatoes.

And as always, peace and love to all.  

2 T. extra virgin olive oil

¾ tsp. kosher salt

freshly ground black pepper

2 tsp. finely chopped fresh sage

1½ lb. mixed baby potatoes cut in 1-inch pieces (don’t peel the potatoes)

¼ c. grated Parmesan cheese

In a large mixing bowl, mix the olive oil, salt, pepper, and chopped sage together. Add the cut potatoes and toss to coat. Using a slotted spoon, arrange the coated potatoes in a single layer on a parchment paper lined baking sheet. (Don’t wash the mixing bowl. You need the olive oil remaining in the bowl for later.)

Bake in a pre-heated 425-degree oven for 20-25 minutes or until the pieces are almost tender.    

Stir the Parmesan cheese in with the remaining seasoned olive oil. Remove the baking pan from the oven and stir the olive oil and Parmesan mixture into the potatoes.

Bake for another 10 minutes, or until the potatoes are fork tender. Serve hot out of the oven.

And of course, if you want to add a bit of granulated garlic, go for it!  

          

SAVORY MEXICAN STYLE WHOLE PINTO BEANS

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OK, what I like most when I go to a Mexican restaurant are the beans, after the warm tortilla chips and salsa that is! Now I don’t know about you, but to my thinking, a Mexican restaurant is defined by the quality of the beans they serve. Because even in a good Mexican restaurant, most of the enchiladas, tacos, etc. taste pretty much the same. But give me a restaurant that makes good beans, and I’m in heaven.

And believe me, over the years I have tried dozens of times to make really good, refried beans. And I have a couple recipes on this site that are good. But I am still in search of the perfect refried bean recipe.

Recently however, some Mexican restaurants have been serving the main dish with a side of beans in a small bowl. Not re-fried or drained whole beans, but rather, saucy beans that require containment. And I have found that I really like beans served this way. Thus, this recipe.

Now, this is not a mild-mannered recipe for beans. These beans come with an attitude. They practically demand to be taken seriously! So, be prepared. And if you don’t like strongly flavored beans, this is not the recipe for you.

But if you like savory dishes with a bit of heat, then by all means proceed on down the page. Because this simple recipe produces some mighty fine tasting beans. Enough said.

Well, it’s the 4th of July. And some of our neighbors, who obviously have very few brain cells left working properly, have been setting off fireworks for several days now. And I for one am tired of the noise. And damn tired of our poor kitties having to hide in our basement hallway to try and get as far away from the booms as possible.

So, when I read this article in todays’ Seattle Times, I thought I would pass it along to you. Because it beautifully states how I feel about the subject. Oh, that I was intuitive and clever enough to have penned this short and poignant article. But alas, it was written by people with greater insight than I possess. Regardless, the fact that it was written and published at all is what really matters!      

DON’T SET OFF FIREWORKS — IT’S THE PATRIOTIC THING TO DO – by the Yakima Herald-Republic editorial board. 

“Be careful out there with fireworks. Here’s a perspective from Washington’s dry side at the start of wildland fire season.

The warnings go out every year — because every year, the thoughtless among us make the same irresponsible mistakes. Mistakes that can threaten lives, destroy people’s homes, and cost us all money.

So here it is again: Don’t set off illegal fireworks this week.

Yes, the Fourth of July is a great cause for celebration. It’s the anniversary of our nation’s conception — the date we declared our independence from England’s royal rule.

But setting off dangerous and illegal fireworks doesn’t do anything to advance the cause of freedom. It’s just boneheaded behavior that puts bone-dry countryside at risk needlessly.

If the Founding Fathers could’ve seen this coming, maybe they’d have held off on the Declaration of Independence until December or January, when the ground is usually a lot wetter.

This year, after a historically dry spring, local fire authorities have gone a step further than usual, issuing a summerlong burn ban throughout the unincorporated areas of Yakima County. The ban took effect Saturday and stays up through Sept. 30.

The ban, combined with an existing prohibition on fireworks in unincorporated areas, is meant to discourage would-be pyromaniacs from accidentally laying waste to their neighbors’ houses or setting off wildfires that blacken hundreds of acres.

Instead, they’re urging fireworks fans to express their love for the country by attending any of the various community celebrations planned for the Fourth — and by taking in any of the professionally staged fireworks shows that are in the works.

Trust us, you’re doing the patriotic thing here.

Your neighbors will thank you. Your pets will thank you. And perhaps more than anyone else, local fire crews will thank you. Besides, if you really love your country, you don’t want to burn it down, do you?”

On that happy note, have a great 4th of July everyone. And peace and love to all.

¾ c. dry pinto beans, rinsed

1½ c. water

1 T. bacon grease or extra virgin olive oil (if you want vegetarian beans)

¾ c. chopped onion

2 lg. garlic cloves, minced

freshly ground pepper

½ tsp. ground cumin

1-2 T. chopped pickled jalapeño (depends how spicy you like your beans)

2 c. water, or more as needed  

2 tsp. vegetable base (I use Better Than Bouillon)

Bring the rinsed pinto beans and 1½ cups of water to a boil in a covered pan. Boil for 2 minutes. Remove from heat, and leave covered for 2 hours. Or soak the beans overnight.

Heat the bacon grease or olive oil in a medium sized heavy pan with a lid. Add the onion and cook until translucent. Add the garlic and cook for 1 minute.

Then add the black pepper, cumin, chopped pickled jalapeño, water, and veggie base to the pot. Drain the soaked beans and add them to the pot.

Bring to a boil, reduce heat, and cover and simmer for about 90 minutes, stirring every so often until the beans are tender. Add more water if needed.

Remove the lid and simmer another 15 minutes or so, until the liquid has evaporated a bit.  

Serve with any of your favorite Mexican dishes.

MERRY ME WHEN I EAT THIS CHICKEN OVER CREAMY POLENTA (my take on Marry Me Chicken)

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OK, I can take a hint! When 2 people mention Marry Me Chicken within 1 week (dear friend Vicki and daughter Paula) it must mean something. So, in order to stay in the know about current culinary trends, I went searching under (you got it) Marry Me Chicken. (I am nothing if not an intuitive researcher!) Anyway, I found about 6,820,000 results. Which I deem to be a bloody lot of recipes for a dish I had previously never had an inkling existed. But, even at my ripe old age, I can still learn new tricks or in this case learn how to make a dish that apparently has set the world of food on fire.

So, after perusing several recipes and coming up with my own version of this dish which you will find below with simple and clear instructions, I get what all the fuss is about! Because this recipe turns rather boring chicken breasts into a mouth-watering delicacy! And when you serve this sauced chicken over creamy polenta, your world and those at your table will certainly be just a bit better for the experience.

So, if you too were in the dark about this dish, then welcome to the light! Because this dish is fairly easy to prepare and absolutely delicious. Served with a simple green salad or veggie, nothing could be finer!

Well, it’s beautiful out again today. We seem to be having a patch of perfect weather. Not too hot. Not too cold. As Goldilocks would say, just right!

So, as always – peace and love to all. And I hope you enjoy this recipe.

2 T. extra virgin olive oil

3 T. unsalted butter, divided

3 T. flour

¼ tsp. kosher salt

freshly ground black pepper   

2 boneless, skinless chicken breasts, cut in half lengthwise, then cut in half to make 8 cutlets

1 lg. shallot, finely chopped

4 cloves garlic, finely minced  

1 tsp. tomato paste

1½ c. chicken broth

pinch crushed red pepper

¼ tsp. dried oregano

¼ tsp. fresh thyme leaves

⅓ c. chopped sun-dried tomatoes

¾ c. heavy cream

½ c. grated Parmigiano Reggiano

2 T. basil chiffonade, garnish   

In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Swirl pan to coat with oil and butter evenly. As the butter and oil heat, whisk the flour, salt, and pepper together in a small bowl. Dredge the chicken pieces in seasoned flour and shake off any excess.

Brown the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate and set aside.

Sauté the shallot for a few minutes until starting to soften. Then add the garlic and cook for a minute or until the garlic becomes fragrant.

Add the tomato paste, chicken broth, crushed red pepper flakes, oregano, thyme, and sun-dried tomatoes. Deglaze the pan scraping up any brown bits that might still be stuck to the bottom of the pan. Adjust the heat to medium-low. Allow a bit of the liquid to evaporate.

Add the heavy cream and the Parmigiano Reggiano to the skillet. Allow the sauce to simmer for a couple of minutes, then taste the sauce and adjust seasonings.

Add the cooked chicken and any accumulated juices, along with the remaining 1 tablespoon of butter, and allow the sauce to simmer and thicken for a few more minutes.

Garnish with chopped fresh basil leaves and serve over CREAMY POLENTA (see recipe below), pasta, or rice.

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.

Please note: In making both the chicken dish and the polenta, I used exactly 1 quart of chicken broth. That was not a coincidence. It was a conscientious decision on my part. This way I can use the entire quart of chicken broth without having any leftover broth in my fridge to go bad before it can be used. Pretty clever, right!?

And BTW, I really like the chicken broth that comes in a 6 pack (1 qt. each) from Costco. The price is right too.  

 

FRESH GREEN BEANS SIMMERED IN BUTTER AND BROTH

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I don’t know about you, but I like my fresh green beans to be tender. And I know, many people like all their veggies, including green beans, to still have some crunch. And of course, I too like some veggies best when they are crisp-tender. But I also like veggies roasted or given some kind of special treatment. Or not cooked at all. Like frozen petite peas, for example. So, when I serve peas, I just warm them in the microwave with a little butter, seasoned salt, and pepper. And for pea salad I use them straight out of the bag. But green beans, I like them to be tender and succulent.

So, the other evening when I was deciding what side dishes to serve with fried fish, I went in search of inspiration in my fridge’s veggie crisper drawer. There I found one lone zucchini and about a half pound of green beans. So, I tried out a new recipe for baked zucchini (wasn’t as good as touted) and came up with this recipe for the green beans.  

Now, most of the time, I simply steam green beans and serve them plain. Or perhaps dress them up with a bit of lemon, salt, and pepper. But for whatever reason, I decided to gussy the beans up a bit more than usual and came up with this recipe. And the beans were really good. And also exceedingly easy to prepare.

So, if you too enjoy green beans with a bit of extra flavor, but don’t want to add a bunch of extra calories by adding bacon, cheese, or some type of creamy sauce, etc., this recipe just might work for you too.

Now if you will excuse me, I have some outside watering to do which I am actually looking forward to because the sun is out in all its glory. It’s a bit hazy, so the mountains are hiding, but Port Susan Bay is looking glassy and torpid. And after doing the watering, I plan to sit outside and start reading Quick Service, a book written in 1940 by P. G. Wodehouse, one of the greatest English comic writers of all time. His world of farce and social satire aimed at the idle rich in 20th century England is exceedingly clever. Which makes his books just plain fun to read. So, taking a cue from some of Mr. Wodehouse’s characters, I am going to spend an idle afternoon with my nose in a book. Now, if only I had a servant to bring me a cold drink when requested…..

Peace and love to all.  

1 tsp. unsalted butter

1 lb. fresh green beans, trimmed and cut into 1-inch pieces

¾ c. broth (veggie, beef, or chicken)

pinch seasoned salt

freshly ground black pepper  

Heat the butter in a large, covered fry pan. Add the green beans and cook for a couple minutes just to warm the beans a bit. 

Pour in the broth, seasoned salt, and pepper. Bring to a low simmer. Cover the pan and cook the beans to desired tenderness. Check after about 10 minutes.

When done to your liking, taste and adjust seasoning, and serve immediately. (Mine needed just a light sprinkle of kosher salt at the end.)

 

WILTED SPINACH (OVER CHEESY GRITS)

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Yesterday when I was contemplating what to serve with the fresh catfish Andy had brought home from the grocery store, I decided to go all New Orleans for dinner. But then I thought maybe something green would look nice on our plates. I remembered that I had just a small amount of baby spinach happily residing in our fridge. And wouldn’t it serve nicely as that needed bit of color with the cornmeal coated catfish (yellow) and Cheezy Grits (see recipe below) (also pale yellow) that I planned to serve. But then, how to serve the spinach? I didn’t really have enough spinach to serve as a real side dish. Then I thought, maybe a quick stir fried spinach would look and taste good on top of the grits. So, that’s just what I did. And it worked. Made for tasty eating and a lovely presentation.

I have provided you with the recipe for the grits I served last evening as an example of how this spinach recipe can be used. As for the catfish, it was OK. But once again, a fabulous recipe for oven baked “fried” fish has escaped me. I will probably continue to try producing a delicious and crispy oven fried fish fillet until I can no longer tell the difference between a wooden spoon and a potato peeler. But after all the times I have imagined winning such a daring feat, just to have my good intentions shattered, I still have a thread of hope. And as the old saying goes – hope springs eternal. The problem is that I don’t “spring” any longer. I’m more of a “shuffler” at this point in my life. But ever the optimist, I’m sure there is a perfect recipe for oven fried fish out there just waiting to be discovered. And I’m going to find it and share it with you as soon as possible. (Don’t hold your breath!)

In the meantime, do make wilted spinach. It’s delicious and super easy to prepare. As are the grits.

And as always, peace and love to all.

1 tsp. extra virgin olive oil

1 garlic clove, thinly sliced

2 big handfuls baby spinach leaves

kosher salt

freshly ground black pepper

Heat a small skillet over medium-high heat. When hot, reduce heat a bit and add the olive oil and garlic. Sauté the garlic for about 2 minutes, or until the garlic is golden on both sides.

Add the spinach and stir until the spinach is coated with the oil. When the spinach is just starting to wilt, after about 1 minute, remove from heat and season very lightly with salt and pepper. Serve as a side veggie or over the top of grits, polenta, or any of your favorite grains.

And of course, you can make a double, triple, etc. batch of this spinach. Do remember to use a larger pan, however.  

CHEESY GRITS

1½ c. whole milk  

1 c. water

¾ tsp. kosher salt

freshly ground black pepper

½ tsp. granulated garlic  

½ c. + 2 T. stone ground corn grits – not instant or quick-cooking grits 

3 T. unsalted butter

1 c. grated sharp cheddar cheese (or half cheddar, half pepper Jack)

Mix the milk, water, salt, black pepper, and granulated garlic in a covered sauce pot. Set over medium-high heat and bring to a boil.

Once boiling, gradually whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions), stirring occasionally.

Once the grits seem soft and thick, stir in the butter and grated cheese. Taste, then adjust seasonings as needed.

If the grits are thicker than desired, stir in ¼ – ¾ cup hot water. The grits will continue to thicken as they cool. Serve topped with Wilted Spinach.

  

CRISPY ZUCCINI FRITTERS  

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I’m sure I have mentioned several times before that I truly love the humble and unassuming zucchini. Because this is, after all, the beginning of my 11th year of terrorizing the internet with my rambling, stream of consciousness style of writing, plus of course my very opinionated thoughts on subjects that have no business being discussed on a cooking site! Anyway, redundant as it may be, I am once again going to unequivocally state that I love zucchini. Fried, baked, spiralized, in bread, you name it. And although I already have a perfectly delightful recipe for Zucchini Pancakes on this site, I can’t help trying other people’s recipes for a dish that is just slightly different.

I found this recipe on the onceuponachef.com site. (I love this site BTW. You should pay it a visit at your earlies convenience.) Of course, I had to mess with Jenn’s recipe just a tiny bit, because I’m simply contrary by nature. (If my parents were still alive, they would concur wholeheartedly, I’m sure.)

Anyway, I made these fritters the other night for dinner, and boy oh boy were these babies yum. I mean really, who doesn’t like a bit of dill and feta cheese in a dish? And then topped with sour cream? Who in their right mind could resist? Not me, that’s for darn sure!

So, if you too are looking for a simple veggie side dish that packs a lot of flavor, this is the recipe for you. I’d provide you with the name of the dish I served with these fritters, but frankly I can’t remember anything about the meal except these tasty treats. The fritters were just that amazing.

Well, it’s Sunday. It’s gloomy outside, but warm and cozy inside. Mr. C. has a rehearsal this afternoon, so I might actually get around to posting 2 recipes today. Because I am so excited to share my latest treasure with you all – Fast and Easy Dinner Rolls. And when I say fast (about 2 hours) and easy (no stand mixer or kneading required), I mean it. Plus, only 4 ingredients required to produce these delectable rolls.

But I must warn you, starting tomorrow I will be up to my eyeballs in getting a meal prepped and prepared for our next JazzVox home concert. This will be the 105th home concert we have hosted, and including Andy and me, there will be 39 people to feed. So, each day I will be stirring, blending, whisking, baking, hacking and slashing veggies, etc. etc. So, if no new posts appear for a week, not to worry. I am fine. Or as fine as any 78-year-old home cook can be when faced with feeding a small army at precisely 1:15 pm on a Sunday afternoon!

(For grins and giggles if you would like to see the menu for next Sunday, proceed to the bottom of this post. Keep in mind, not everyone will be sitting at a table, so no food can be served that requires a knife. And there will be people who are vegetarian to consider. So, in other words, something for everyone!)

And as always, to each and every one of you, peace and love.  

10-12 oz. zucchini (after you cut off the ends)

½ tsp. salt

1 lg. egg

1 green onion, minced

1 scant tsp. dried dill

¼ c. crumbled feta cheese

1 sm. garlic clove, finely minced 

freshly ground black pepper

2 T. all-purpose flour (or cornstarch)

¼ tsp. baking powder

2 T. extra virgin olive oil, plus more if necessary

sour cream, for serving

Grate the zucchini using the large holes on your box grater or the shredding disk with your food processor. Transfer the zucchini to a fine mesh strainer and set it over a bowl. Stir the salt into the zucchini and let it sit for 10 minutes. (Don’t rinse the zucchini.) Wring as much of the excess liquid out of the zucchini as you can with your hands. Then squeeze between paper towels to extract as much residual water as possible. (You should end up with about 1 cup of fairly dry shredded zucchini.)      

Beat the egg in a mixing bowl. Mix in the zucchini, green onion, dill, feta, garlic, and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until well blended.

Heat the olive oil in a very large non-stick skillet over medium heat. Using a #30 (2-tablespoon, teal blue handle) ice cream scoop, drop portions into the pan. Then gently press the batter into 2-inch-wide fritters with a spoon or small spatula.

Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the skillet if necessary, then repeat with any remaining batter.

Serve warm or at room temperature. Pass the sour cream.

The menu for our next JazzVox home concert:

Cheddar Pecan Crackers (to munch on while searching for a glass of wine)

Old Fashioned Meatloaf

Veggie Macaroni Salad

Salade de Carottes Râpées (French Grated Carrot Salad)

Romaine Salad Dressed in Asian Vinaigrette

Bread and Butter Pickles

Overnight Soft Herb Rolls

Overnight Whole Wheat Dinner Rolls

Apple Cake with Spiced and Spiked Cream Cheese Frosting

For more information about these amazing in-home concerts, visit jazzvox.com.

RICE COOKER SAVORY BROWN BASMATI RICE

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OK, I usually provide you with new and brilliant recipes with which to tantalize your own taste buds or those of your family and friends. This is not one of those recipes. This is a pedestrian recipe for those of you who need a side dish that is quick and easy to prepare. But don’t get me wrong. Brown basmati rice prepared this way is very tasty. It’s just not destined to be the star of the show. That dubious honor should go (for example) to a perfectly cooked piece of chicken or slices of pork tenderloin served with a lovely creamy sauce, or a firm but flaky piece of halibut served with a delightful aioli.

In theatrical and literary terms, this recipe represents the deuteragonist (secondary character) who still plays a big part in the story but supports the protagonist (main character). But then, we still need a supporting character, because half of your dinner plate should be filled with a non-starchy veggie, such as leafy greens, broccoli, or green beans. Of course, nutritionists would have us throw a bit of fruit onto our dinner plates too. But frankly, that just doesn’t happen at Chez Carr. We eat fruit with breakfast almost every day. But almost never at dinner. But I digress…

Anyway, by now you’ve surely gotten the gist of what needs to be said about this recipe. Rice prepared this way makes for a lovely side dish. But a side dish it shall ever remain.

Well, that’s it for now. We have been sequestered at home now for a week due to illness. But we are both beginning to see that the end of our confinement is in sight. But I have to say, it hasn’t been too bad. We got kind of used to staying home during the pandemic. And it has given Mr. C. plenty of time to play the piano and read. And for me to spend a good deal of my day with a book. When I could force myself to break away from researching new recipes, that is! So, all in all, not something I wish to experience again. But as prisons go, our home is perfectly set up for required captivity.

So, stay healthy everyone. And as always, peace and love to all.

1 c. brown basmati rice, washed and drained

2 c. chicken, beef, or veggie stock

½ tsp. granulated garlic

½ tsp. granulated onion

½ tsp. paprika

¼ tsp. dried thyme

2 tsp. fresh or dried parsley

½ tsp. kosher salt

freshly ground black pepper

2 T. unsalted butter

Place all the ingredients except the butter in your rice cooker using the brown rice option. When the rice is done, stir in the butter.