Category Archives: THIS & THAT RECIPES

CREAMY CHICKEN GRAVY

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Ok, isn’t fried or roasted chicken really all about the gravy? I mean truly, what is chicken, or life for that matter, without a little sauce to smooth out the rough edges. And I’m telling you, this gravy can fix any boo boo, can lift any spirits that need lifting, or can turn your day from mundane to magnificent in just a few minutes time. All it takes are a few simple ingredients and a little patience. Well that, and of course some pan drippings. So go forth and fry or bake yourself up a whole chicken or some various chicken parts. Set them aside while you prepare your gravy, have a lovely sip or two of wine, and prepare to forget the cares of the world. Oh, and change into slippers too, that always helps!

  • pan drippings from roasted or fried chicken
  • flour
  • chicken stock
  • heavy cream or milk
  • ½-1 tsp. Kitchen Bouquet
  • freshly ground black pepper
  • 1-2 chicken gravy mixes (just in case)
  • 1-2 tsp. cognac, opt.

Place the roasting or frying pan on the stove after the chicken has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.)    Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in equal parts chicken stock and cream (or any combination you prefer) until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt yet! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of stock. Let it simmer for a couple of minutes and taste again. Add salt at this time if needed.

Turn heat as low as possible and let the gravy simmer away for the next 10 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the chicken is plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

 

 

PIE CRUST

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I learned to make this pie crust when I was 21 years old. My neighbor in student housing was the local home economics teacher. (Her husband was a graduate student, that’s why they too could live in student housing.) Anyway, I was so in the very early stages of learning to cook. I had a Betty Crocker cookbook and a Better Homes and Gardens cookbook, and I absolutely poured over them every evening.

So one day I was complaining to my friend that I really wanted to learn how to bake pies, but that they looked like they would be way over my head too hard. She said pshaw or words to that effect and dragged me into her kitchen. She gave me a one-on-one lesson on how to make the perfect pie crust and I have never looked back.

Now the last thing I want to do is try and convince you to try this recipe if you already have a great pie crust recipe. Good pie crust is tricky business. I swear 2 people making the same recipe can come up with dramatically different results. My pie crust recipe might turn out like cardboard for you and drive you to start drinking. And vice versa, I might try your recipe, find that it does not work for me at all, and end up giving up drinking! I just can’t take that chance.

But, if by some slim chance you don’t have a good pie crust recipe, I would like to offer up this proven winner. The ingredients are much the same as any other pie crust. It’s the way they are assembled that makes this recipe so different. My dear mentor, and for the life of me I can’t remember her name, explained that what makes pie crust tough is adding the water straight in with the shortening. She said that adding a little of the flour to the water first, prevented that problem. And I have to tell you, that in the 48 years I have been making pies, (48 years!?!?) I haven’t had to throw out even one pie. I’ve felt like throwing a few in my day, but never because the pie tasted awful!

  • ¼ c. very cold water
  • 2 c. flour
  • 1 tsp. salt
  • heaping 2/3 c. Crisco

Step 1 – Pour cold water into a small bowl. Step 2 – Measure flour and salt into a mixing bowl. Step 3 – Take 1/3 cup of the flour back out of the mixing bowl and stir it into the water. Make a paste. Set aside. Step 4 – Add the Crisco (heaping 2/3 cup) to the flour and salt mixture. Mix together. (I use my KitchenAid mixer.) Step 5 – Add the water/flour paste to the flour/shortening bowl and mix just until blended. Do not over-mix. Roll out dough and place in pie plate. This recipe makes enough dough for a double crust pie, if using a regular sized pie plate, or one large bottom crust with a little left over for pastry cookies or small tart like the one shown below.

Helpful hint: Use a pastry cloth to roll out your pie crust. It really makes a difference. You can find pastry cloths in almost any kitchen wares shop. Well worth the $10 or so.

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BOURBON CARAMEL WHIPPED CREAM

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There are few things as wonderful as pie with a dollop of whipped cream on top. But when you add a whipped cream that has been enhanced with a bourbon flavored caramel sauce, well howdy, heaven is just a fork full away.

  • ¼ c. butter
  • ½ c. brown sugar
  • ¼ c. + 2 c. heavy whipping cream
  • 2 T. good bourbon
  • freshly ground nutmeg, opt.

Whisk butter and brown sugar together over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and is allowed to burble for a couple of minutes or until it turns kind of shiny. Continue whisking the whole time the mixture is on the heat.) Remove from heat and gently whisk in the quarter cup heavy cream and bourbon. Allow caramel to come to room temperature and then refrigerate. Beat the remaining 2 cups of whipping cream to stiff peaks. Add the cold caramel sauce and whip just until well blended. (The caramel sauce and whipped cream can be combined up to a few hours before serving.)

Lovely served on bread pudding and pumpkin, pecan, or apple pie with just a sprinkle of fresh nutmeg on top to provide color and a tough of spice, so to speak. Of course, straight out of the bowl is pretty marvelous too! Oh, and Mr. C. loves this on his morning latte.

TURKEY GRAVY WITH COGNAC

All is fair when it comes to making gravy. And truly great gravy starts with the pan drippings left in the bottom of the roasting pan after the turkey has been removed to cool. (And yes, we are talking cholesterol city here, but once or twice a year, leave your worries behind and travel to the dark side!)

For a great recipe for roasted turkey, please see my recipe for Herb Salted Turkey. You will not believe how easy it is to prepare. Happy Thanksgiving.

  • pan drippings from roasted turkey
  • flour
  • turkey or chicken stock
  • 2 tsp. Kitchen Bouquet
  • freshly ground black pepper
  • 2-3 turkey gravy mixes (just in case)
  • 2-3 tsp. cognac

Place the roasting pan on the stove after the turkey has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.)    Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in turkey or chicken stock until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of turkey stock. Let it simmer for a couple of minutes and taste again. Repeat if needed.

Turn heat as low as possible and let the gravy simmer away for the next 30 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the turkey is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

Note: if the gravy seems a little salty, you might try adding a teaspoon or two of fresh lemon juice.

BRANDIED CRANBERRIES

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  • ¼ c. water
  • 1 lb. fresh cranberries
  • 1 c. sugar plus more to taste
  • ¾ c. brandy

Combine water, cranberries, and sugar in a medium saucepan. Cook on low heat until cranberries begin to pop and sugar is completely melted. Check for sweetness. Remember: the brandy will add sweetness too. If you need to add sugar, continue cooking until 2nd addition of sugar is also completely melted. Remove from heat. When cool, stir in brandy. Let stand for a couple of hours. Store in glass container in refrigerator. Can be made days, even weeks ahead.

A small jar of these cranberries make a lovely hostess gift if you are invited out for Thanksgiving or Christmas dinner.

 

EASY FRIDAY NIGHT FISH FRY!

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To me, there is just nothing better for dinner on a fall or winter Friday night than fish and chips. But I don’t always want to go out for fish, and really, I would prefer not to be tempted by the “chips” that are always a part of the package. So that leaves me with making my own “fish and chips”.

We also love to have dinner companions on Friday nights, so this is my win/win way to entertain and have my favorite Friday night meal. The amounts shown are perfect for 4 normal people.

Even though I am retired, I still like to do a lot of the prep work ahead of time. So the following recipes are designed to take Friday night time constraints and exhaustion levels into consideration.

Although the fish preparation steps need to be done Friday night, the tartar sauce can and actually should be prepared the night before. Also, the dressing for the coleslaw is better if it has time to let its ingredients mingle for awhile. And the cabbage and other veggies can be cut or grated the night before and refrigerated until needed.

So that just leaves the potatoes to get in the oven before you start working on the coleslaw and fish.  And both the coleslaw (mix the dressing into the veggies) and the fish preparation could not be easier.

A little hint: A nice before dinner drink helps a great deal towards making this process run smoother. Even if you don’t drink adult beverages, a simple tonic with a slice of lime makes you feel like the party has already begun.

And because it’s Friday night, and both you and your guests are probably one step from zombie level, forget making any fancy appetizers. Put out a small bowl of olives or nuts, and a couple kinds of raw veggies, and call it good. It’s Friday night people. Time to relax so that you have the strength for all those weekend chores!!

CRISPY FRIED FISH

  • 1/3 c. all-purpose flour
  • 2 tsp. seasoned salt
  • 1 egg
  • 1/4 c. dark beer or water
  • 1 c. panko or more as needed
  • oil for frying
  • 1 1/2 – 2 lb. fish fillets (we love cod, halibut, and tilapia)
  •  lemon wedges, opt.

In a shallow dish, combine the flour and seasoned salt. In medium bowl, whisk
together the egg and beer. Place panko in a large re-sealable food-storage
plastic bag. In an electric skillet or deep fryer, heat about an inch of oil to 350 degrees. Coat both sides of the fish with flour mixture. Then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in the plastic bag with panko; seal bag and shake to coat completely. Fry fish in batches in hot oil for about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

IVAR’S FAMOUS TARTAR SAUCE

  • 2 T. chopped yellow onion
  • 1 T. chopped green bell pepper
  • 1 ½ tsp. plain old fashioned white vinegar
  •  ¾ tsp. sugar
  • ¼ tsp. kosher salt
  • 1 T. dill pickle relish
  • 1 c. mayonnaise

Combine the onions, bell pepper, vinegar, sugar, and salt in a food processor; process for 10 seconds. Add the relish and mayonnaise and process for an additional 10 seconds. Serve chilled. Best made at least a day ahead.

CLASSIC COLESLAW

  • 2/3 c. mayonnaise
  • 1/4 c. minced onion
  • 3 T. minced dill pickle
  • 2 T. pickle brine
  • 2 T. old fashioned white vinegar
  • 2 tsp. prepared creamy horseradish
  • 1 T. sugar
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 4 c. shredded green cabbage
  • 2 c. shredded red cabbage
  • 1 large grated carrot
  • 1 celery stalk, sliced lengthwise, then cut into very thin slices on the bias

Whirl the mayonnaise through black pepper in a food processor. Prepare at least 1 day ahead, if possible. Combine with veggies about an hour before serving.

ACCORDIAN BAKED POTATOES (HASSELBACK) – from the Relish Section of The Seattle Times

  • 2 T. butter, melted
  • 1 garlic clove, finely minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 4 medium sized Yukon Gold potatoes, peeled

Combine butter, garlic, salt, and pepper. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Using a pastry brush, coat the potatoes with butter mixture, carefully working it between the slices and coating all sides. Place potatoes on a rimmed baking sheet and bake in a pre-heated 375 degree oven for about 60 minutes or until golden brown, crispy, and soft when pierced with a fork. Serve immediately.

POPCORN BRITTLE

When I start to think about food for a trailer trip, the first thing my mind naturally gravitates to is snack food. I’m not quite sure why that is, but it always happens. Maybe it’s a throw back to when I was planning camping vacations or trips to our cabin with the kids. The children seemed to get along better when there was a little “something” they could eat to prevent what they claimed was eminent starvation! But regardless of the reason, the first food items that always top the list are the munchables. And popcorn brittle is one of the little nibbles I like to bring along on our trips. It is absolutely fabulous eaten late at night around a camp fire. It’s sweet and salty and perfect for a late night munch. Of course popcorn brittle will never take the place of s’mores*, especially the way Mr. C. and I make them, but it is still right there at the top of the list.

We also bring snacks for our evening celebration of the sun safely going over the yardarm (wherever we are the sun always goes over the yardarm at 5:00pm). So to enhance our daily ritual, I always pack flavored nuts, lovely cheeses, spreads and dips for crackers and chips, and assorted veggies.  All of these items store well in either the refrigerator or the storage bins and help make our little celebratory “yardarm” tradition that much more enjoyable. (For those of you unfamiliar with the term “sun over the yardarm”, according to a post on Harbour Guides.com “The expression is believed to have originated in the north Atlantic where the sun would rise above the upper mast spars (yards) of square sailed ships around 11am. This coincided with the forenoon ‘stand easy’ when officers would go below and enjoy their first rum tot of the day. Eventually the phrase was adopted universally as meaning it is a suitable time to have an alcoholic beverage.”)

Now, before I get any comments asking whether we ever eat anything resembling “real” food on our trips; rest assured. We eat 3 squares a day that are pretty much just like what we would eat at home. We have salad every night, but instead of me cleaning all the veggies and making my own salad dressing, we usually just buy one of the “salads in a bag”. They are actually quite good and for ease of preparation, they can’t be beat. And wonder of wonder, they are available at even the most remote of locations. (Often times, salads in a bag are the only choice available if we want “fresh” vegetables! Sad, but true!) So along with our salad of the day, we share a piece of meat and another veggie or a pasta dish or chili. All the normal foods that make for happy campers (so to speak)!

So next time you head out on an adventure and want to take along a little something to keep both your energy and your families spirits in the happy zone, build a batch of this brittle. But be advised: if you have children, they are going to dive into this brittle faster than a marmot can dive underground when there is a fox in the area!

  • 1 ½ c. sugar
  • ½ c. light corn syrup
  • ½ c. water
  • 1 T. butter
  • 1 ½ tsp. baking soda
  • 1/2 tsp. vanilla
  • 10 cups plain popped corn (no added salt or butter)
  • 1-2 c. cashews or peanuts, opt.

Line a baking sheet with foil; coat foil with cooking spray. Set aside. Mix sugar, corn syrup, and water in a medium large heavy sauce pan. Bring to a boil stirring constantly. (I think a wooden spoon is the best implement for the task. It doesn’t conduct heat and candy gets very, very hot.) Cover pan, reduce heat slightly, and continue cooking for 3 minutes. (Don’t lift the lid during this time.) Remove lid and while stirring constantly, continue cooking for another 2-4 minutes or until candy turns a light golden brown. Remove from heat and carefully add butter, soda, and vanilla. (Candy will foam when you add the butter, soda, and vanilla.) Quickly stir in the popped corn and nuts. Spread on the prepared pan with the back of a wooden spoon coated with cooking spray. Allow to cool completely before breaking into serving size pieces. Store in an airtight container. (This is a variation of a recipe I found in Cooking Light.)

General rule: Don’t make candy when it’s raining. Candy “sets up” best when the humidity is low. So wait for a dry day so your brittle will be crisp, not chewy.  And no, I don’t have any idea why humidity should make a difference. It just does!

*Bonus recipe for the ultimate adult s’more experience: squares of a Cadbury Dairy Milk Chocolate with Caramel bar and perfectly roasted, gooey centered, golden brown marshmallows sandwiched between really good graham crackers (none of this store brand substitute). Serve immediately with a side of your favorite bourbon. (Chocolate and bourbon were simply meant for each other!)

GRANOLA

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Habits are interesting. Your body doesn’t even have to be reminded that it’s time to exercise or take your morning vitamins when you are in the “habit” of performing that action. So naturally when I started thinking about writing up this granola recipe, I thought about our habit of having a parfait starring this granola almost every morning for breakfast. So then I thought to myself, where does a habit reside in my body? (It’s pretty full of organs and other stuff already!) It turns out habits live in our brains.

According to Chris Adams in an article entitled “What is a habit?” on his Ergonomics site, “When you learn something, your brain makes connections that create pathways for neurological activity. When you routinely perform the same actions, your brain learns this pattern of behavior and sets up a pathway. This pathway is a more efficient way for the brain to process the routine, as opposed to a new series of discreet tasks. That is a habit. Think of ruts dug into the mud. It is much easier to drive your car with the ruts than trying to drive through, over or against them. Cache memory in a computer is another good analogy. The computer stores commonly used actions where it can access and process them faster. The brain does the same thing. Setting up these pathways is actually quite simple. With daily repetition, you can institute a new habit in as little as 10 days. That is, of course, if the new habit is not competing against an old one. Unfortunately, once a pathway is set it is extremely difficult to get rid of, which is why breaking a bad habit is so hard.” Thank you Chris, I couldn’t have stated it better myself!

You know, learning that habits live in my brain explains a lot! It clarifies why I just can’t rid myself of some of my bad habits, and why some that I really need to incorporate into my daily routine are just not happening! My brain is full! I’ve felt it coming on for years! I can’t remember names the way I used to. I forget the ending words of sentences. I go into rooms wondering what in the world I was there to retrieve? Thank goodness I’m already in the habit of eating granola for breakfast!  Or eating granola might just end up in the same over-stuffed part of my brain where all of my forgotten words remain reclusive, things I started out to fetch remain unclaimed, and new habits are rejected for lack of RAM!

So all of you who are still able to make and change habits with alacrity try eating granola as part of a perfect breakfast.  When layered with yogurt and fresh fruit it is just a lovely addition to or diversion from, the standard toast and egg routine. Breakfast can be a tad bit boring. But I am sure you will find that there is nothing boring about this granola. It’s crisp and chewy and fabulous. Give it a try.

  • 3 c. old-fashioned rolled oats
  • ¾ c. slivered almonds
  • ¾ c. coconut
  • 1 c. chopped pecans
  • ¼ c. chopped dried dates
  • ¼ c. dried apricots, chopped
  • ½ c. dried cranberries
  • 4 T. butter
  • ½ tsp. cinnamon
  • 1/3 c. honey
  • ½ tsp. vanilla

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes in a pre-heated 350 degree oven, stirring occasionally, until coconut lightly browned. Transfer the mixture to a large mixing bowl and immediately add chopped pecans and dried fruits. Melt butter in a small saucepan over low heat. Stir in cinnamon and honey. Remove from heat and add vanilla. Pour butter mixture over oat mixture and stir until well combined. On a large rimmed baking sheet, spread the granola evenly in a thin layer. Reduce heat to 325 degrees and bake, stirring every 5 minutes until light golden brown, about 20 minutes. (Do not over-bake; the granola will crisp as it cools.)  Cool completely and store in an airtight container. Makes a wonderful parfait when layered with vanilla yogurt and mixed berries.

 

BOURBON BBQ SAUCE

Spring is in the air and I am starting to think more and more about that lonely piece of equipment that lives year round just outside my kitchen door. And yes I know my BBQ can be used all year long, but we live near the crest of a hill on an island. And inherent with island living is an almost constant breeze. Spring, summer, and fall that breeze is welcome. Winter, not so much! So during the winter months I pretty much forget about cooking outside. But it’s spring now, and my bulbs are producing flowers, our weeds are growing, well like weeds, and I’m starting to fantasize about BBQ chicken and ribs. And I must admit, I absolutely adore meat slathered in BBQ sauce. (Just my old sauce addiction rearing its ugly head!) So even though I often apply a dry rub to meat before it goes on the grill, I still want to be able to apply liberal amounts of tangy BBQ sauce to my meat before the succulent flesh passes my lips. So for the next couple of days I’m going to feature 2 of my favorite recipes that begin with a good rub down and end with this BBQ sauce. Here’s to spring and here’s to cooking outside. Cheers! (And yes I am well aware that rubbed meat doesn’t really need a sauce. But I pride myself in never doing anything by half!)

  • ¼ c. butter
  • ¼ c. minced onion
  • 3 cloves garlic, minced
  • ¼ c. brown sugar
  • 2 tsp. whole grain mustard
  • 1 c. ketchup
  • 1/3 c. Worcestershire sauce
  • ¼ c. fresh lemon juice
  • ¼ tsp. hot sauce, or to taste
  • ¼ tsp. cayenne
  • 2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until caramel colored; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for at least 30 minutes, stirring occasionally.

 

BLENDER HOLLANDAISE

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I decided I just had to post this recipe for Hollandaise Sauce because Hollandaise is generally regarded as an emulsion that requires a great deal of practice to perfect. Phooey! This incredible sauce is as easy as getting out a blender, putting a few ingredients into said blender, and then melting butter. Sound hard? Right – not in the least. Now if you were to prepare this sauce, probably the most famous and often most dreaded of sauces the correct way, you might be asking for disaster. But using a blender makes the whole process almost foolproof. And do I really care to go through all the effort of trying to force egg yolks to absorb butter and hold it in a creamy suspension to possibly (and in my case probably) end up with curdled eggs? No. Am I willing to live with the knowledge that I cheated and used a blender? You can bet your copy of Mastering the Art of French Cooking that I will happily cheat like this any old time! Give me the tried and true, easy and perfect result every time. Especially when the final product turns out better than most of the Hollandaise served in restaurants today.  So next time you want to dress up a vegetable, scrambled eggs, a plain piece of fish, or make the best Eggs Benedict you’ve ever tasted, give this simple recipe a try. Happy Hollandaise everyone!

  • 4 egg yolks
  • ½ tsp. kosher salt
  • ½ tsp. dry mustard
  • 1 T. fresh lemon juice
  • dash hot sauce
  • ½ c. (1/4 lb.) butter

Put all ingredients in blender except butter. Cover and whirl for 30 seconds. Melt butter until very hot. Add to blender in a steady stream through the little lid in the big lid until mixture is completely emulsified. Serve warm or at room temperature. If you have any left-over Hollandaise, refrigerate until ready to use. Then warm ever so slowly in your microwave. (Warm too quickly and the butter and eggs will separate. Not what you want!) Better yet, don’t warm it at all. Just spoon it over hot scrambled eggs and the heat from the eggs will gently warm the sauce. Yum to the max!