MY FAVORITE SALAD DRESSINGS

Well, here goes. One of the ways I have learned over the years to cut costs at the grocery store is by making my own salad dressing. Another good way to save dollars is to make homemade bread. But that fact I have already documented ad nauseum in past posts. So, I’m choosing to give it a rest for now. But I can’t promise that I won’t revisit the subject when next I post a bread recipe. But back to salad dressing.

Not only do you save masses of money when you make your own dressings, you eliminate the intake of needless chemical preservatives that who in the heck knows what they are doing to your body! And just for the record, do you really think the manufacturers of salad dressing use quality ingredients?  Of course not. THEY ARE IN BUSINESS TO MAKE MONEY. They use the cheapest ingredients available.

So, below you will find my favorite ways of making even the simplest green salad taste amazing.

And yes, I do use, for example, quality extra virgin olive oil and superior balsamic vinegar in my dressings. I also use fresh garlic, real lemon juice, and fresh herbs. And they do cost money. But the result is worth the price. OK, enough nagging!

I hope you find this list helpful. I know for myself; I always prefer a menu with just a few dishes listed. I also stay as far away from buffets as possible. Too many choices make it hard for me to decide on anything.

So, if you find yourself needing a place to start for salad dressing inspiration, this short list might be of help.

Well, the weather outside is being its usual unpredictable self. This morning the sun was unincumbered with cooled and condensed invisible water vapor (i.e. clouds). So, Mt. Baker along with other Cascade Mountain peaks were in full display. Now we can only see the snowy foothills and the higher peaks are shrouded in grey clouds. While right over Port Susan Bay, big cumulus clouds are busy forming and bonding with the apparent intension of obscuring the sun altogether. But who knows. The entire scene could change within an hour. Ah, life in the Pacific NW.

Peace and love to all.

MY FAVORITE SALAD DRESSINGS

Balsamic Lemon Dressing (under Arugula Salad with a Balsamic Lemon Dressing)

Balsamic Vinegar and Honey Vinaigrette

Balsamic Vinegar, Garlic, and Lemon Vinaigrette

Basil, Shallot, and Garlic Vinaigrette

Basil Vinaigrette – under “Lettuce Talk Salad (Vinaigrettes Too)”

Creamy and Chunky Blue Cheese Dressing

Creamy Balsamic Salad Dressing

Creamy Caesar Salad Dressing

Creamy Honey-Mustard Salad Dressing

Creamy Italian Dressing

Creamy Pecorino-Romano Salad Dressing

Hoisin Sauce, Ginger, and Peanut Butter Salad Dressing

Italian Dressing with Parmesan

Italian Parsley and Fresh Basil Vinaigrette

Kalamata Olive and Fresh Basil Vinaigrette

Lazy Patti Salad Dressing (see recipe below)

Olive Oil and Fresh Lemon Vinaigrette

Ranch Dressing (and Dip)

Simple Basil Vinaigrette

Simple Gorgonzola Salad Dressing

Simple Italian Vinaigrette

Tahini Lemon Salad Dressing

Thousand Island Dressing – under Chef Salad with Thousand Island Dressing

LAZY PATTI SALAD DRESSING

This is my go-to salad dressing recipe when I am feeling lazy. In fact, most of the time I don’t even measure the ingredients. I just pour on some extra virgin olive oil and rice vinegar. And shake on a bit of kosher salt and freshly ground black pepper. Toss with some greens and cut veggies and call it good! 

2 parts extra virgin olive oil

1 part rice vinegar (not the sweetened kind)

kosher salt, to taste

freshly ground black pepper, to taste

MY FAVORITE PASTRY AND SPECIALTY BAKED GOODIES

Ok, this is a list that every person who has even a shred of passion in their soul is going to love. Because I tend to only associate with passionate people, and since you are reading this post, I know you too would drive miles out of your way for a fabulous Kouign-Amann, for example. Don’t know a Kouign-Amann from a Maple Bar? Allow me to tell you all about these amazing pastries.

A Kouign-Amann is a Breton cake, described in the New York Times as “the fattiest pastry in all of Europe.” The name comes from the Breton language words for cake (kouign) and butter (amann) and has a Celtic heritage.  A Kouign-Amann is probably one of the most delicious morsels you will ever put in your mouth. They are sweet and savory, tender and chewy, and if you are a fan of salted caramel – well – you are really in for a treat. (See a picture under my recipe for Kouign-Amann.) And since I also brought up the subject of maple bars, I’ve got you covered there too! (Quick and Easy Baked Maple Bars.)

And lest you should wonder, yes, I love pastries and specialty baked goods with the passion of a true zealot. And I trust you are right there with me. (Why wouldn’t you be?)

Anyway, this is my list of recipes that help make me happy to be alive. (Well, along with my husband, family, friends, music, the view from our kitchen sink, our kitties, travel, camping, attending cultural events, my 5:00 martini, and a never-ending supply of books to read.)

May you too be happy to be alive. And I know. The world is really scary right now. I too am fearful. But for that very reason, we as cooks should try even harder to make the lives of those around us happier. And as the old Pillsbury commercial jingle goes – “nothin’ says lovin’ like somethin’ from the oven”. And it’s true. A simple batch of cookies can lift spirits. And if that’s the case, imagine what a beautiful Baba Au Rhum could accomplish! Don’t know about Baba Au Rhum? Look it up!

Peace and love to all.       

MY FAVORITE PASTRY AND SPECIALTY BAKED GOODIES

Baba Au Rhum

Baked New Orleans Style Beignets (and beyond)

Braided Christmas Fruit Nut Yeast Bread  

Bread Pudding with Spiced Rum Sauce

Candied Fruit and Nut Braided Yeast Bread

Christmas Berliner Stollen

Cinnamon Twists

Cream Cheese Danish

Cream Cheese Danish with Homemade Puff Pastry

Danish Puff

Dried Cranberry and Almond Braided Danish

Easy Cheesecake Fruit Bars

Easy Homemade Plain Croissants and Pain Au Chocolat Croissants

Holiday Austrian Kipferl Cookies

Holiday Fruitcake

Individual Jam Filled Cream Cheese Danish Pastries

Jam Tarts

Kouign-Amann

Krendl (Russian Christmas Bread)

Light and Fluffy Cinnamon Rolls with Rum Raisin Cream Cheese Frosting

Peach Kuchen

Quick and Easy Baked Maple Bars

Rugalach

Sticky Buns or Cream Cheese Frosting Topped Cinnamon Rolls

MY FAVORITE SAUCES AND TOPPINGS (BOTH SAVORY AND SWEET)

Speaking of favorites, my favorite kitties keeping me company as I write. Max on the left, Miles on the right.

OK, this is going to be a long list. Because if there is one food type that I like almost better than any other, it’s gravies, sauces, and toppings. You will find that My Favorite Gravies list has already been posted under My Favorite Gravies (imagine that!). And I know, sometimes it’s hard to distinguish a gravy from a sauce or topping, and vice versa. But then, the item must be called something. So, pardon me if I have your favorite sauce, gravy, or topping in the wrong category. But enough jabbering and on to why I made this list in the first place.

When you go to a fine restaurant, you almost always find expensive meat dishes served with a sauce, gravy, or topping of some kind. And the reason is simple. A plain piece of beef, chicken, pork, or fish is boring. The same with veggies. It’s the sauce, gravy, or topping that makes any simply prepared food more flavorful. If more home cooks took a hint from restaurant dining and served simply prepared meat, seafood, and veggies with a bit of “something” on top or to the side, I feel it would up their credibility as a great cook in the eyes of their family and friends. It doesn’t take much. Even a dab of this or that makes such a huge difference. So, this list might just possibly come in handy.

And of course, I have many more recipes on this site from which to choose. With gazillions more on the internet available with just a few keystrokes. It only takes a short time to find a recipe that would work for you. And believe me, your family and friends will appreciate your effort.   

Well, that’s it for today. It’s cloudy, sunny, and a bit windy on Camano Island this afternoon. No sign of snow yet, but the weather guys assure us that mixed snow and rain could happen at any time. All I can say is -bring it on! I love snow. Even though we have tickets this evening to hear Timothy Eagan speaking at the Lincoln Theater in Mount Vernon on the value of community libraries (speaking to the choir here, but what the heck), if it should start to snow, I wouldn’t be shattered. Like I said, I love snow.

Anyway, I hope you find my list of savory and sweet sauces and toppings helpful. If nothing else, it might give you ideas. And isn’t it always fun to have an idea rattling around in your brain.

Peace and love to all.    

SAVORY SAUCES AND TOPPINGS   

Arrabiata Sauce (under Pasta with Arrabiata Sauce)

Beefy Red Wine Sauce with Shallot, Garlic, and Rosemary

Beurre Blanc Sauce (under Seared Scallops with Beurre Blanc Sauce)

Blender Hollandaise

Butter, Sage, and Lemon Cream Sauce (under Angel Hair Pasta with a Butter, Sage, and Lemon Cream Sauce)

Chimichurri Sauce (under Grilled Argentine (Like) Marinated Flank Steak with Chimichurri Sauce)

Creamy Lemon Aioli

Curry Sauce for Chicken, Shrimp, Beef, or Lamb

Demi-Glace

Different Butters (under Pan Seared Tenderloin or Filet Mignon Steaks with Different Butters)

Dijon Cognac Cream Sauce (under Pork Tenderloin with a Dijon Cognac Cream Sauce)

Easy Teriyaki Sauce

Garam Masala Sauce (under Ground Lamb Meatballs in a Garam Masala Sauce)

Garlic Herb Butter (under Easy Overnight Chewy Dinner Rolls – No Knead)

Gorgonzola Cream Sauce (under Ricotta Cheese Gnocchi in a Gorgonzola Cream Sauce)

Green Chili Sauce (under Green Chili Sauce with Pork)

Horseradish Cream Sauce (under Simple Braised Corned Beef with Horseradish Cream Sauce)

Kansas City Style BBQ Sauce

Lemon Aioli

Lemon Basil Aioli

Lemon Caper Sauce (under Baked Chilean Sea Bass in a Lemon Caper Sauce)

Lemon-Dill Tartar Sauce

Marinara Sauce

Mushroom Red Wine Sauce (under Ground Beef Patties with Mushroom Red Wine Sauce)

Mushroom Wine Sauce (under Chicken Breasts in a Mushroom Wine Sauce over Creamy Polenta)

Orange Marmalade Sauce (under Duck Breasts with Orange Marmalade Sauce)

Red Chili Sauce (under Cheese Enchiladas with Red Chili Sauce)

Rémoulade Sauce

Savory Bourbon BBQ Sauce

Steak Sauce with Mushrooms

Stroganoff Sauce (under Meatloaf with Stroganoff Sauce)

The 5 Mother Sauces of Classical Cuisine (made easy)

Tzatziki

SWEET SAUCES AND TOPPINGS

Blueberry Rhubarb Sauce

Bourbon Caramel Whipped Cream

Caribbean Rum-Raisin Ice Cream Sauce

Chocolate Kahlúa Ice Cream Sauce

Fresh Raspberry Sauce

Fresh Strawberry Sauce (under Chocolate Cheesecake with Fresh Strawberry Sauce)

Strawberry, Rhubarb, and Blueberry Compote with Bourbon

PARMESAN ROASTED CAULIFLOWER

OK, sometimes recipes are too easy to be true. Not this one. This dish from natashaskitchen.com could not be easier to prepare or more delicious. And believe it or not, I could even get Mr. C., the Carr family bonified, card-carrying, less than excited by cruciferous veggies family member, to nibble on a few florets. And that is saying a lot!

And you know, there are just those times when spending even 15 minutes on a dish is more effort than you want to expend. OK, maybe that never happens to you, but it sure does to me. And the older I get, the more I appreciate quick and easy. But, and here’s the rub, the food must still be very tasty. Spoiled? You might say that. But who doesn’t want to be spoiled when it comes to food?

So, when I find a wonderful recipe like this one, that is ever so quick and easy to prepare, I may rejoice a bit more enthusiastically than most. (You know – happy dance, loud and boisterous shouts that can be heard a mile away, our two cats running for safety in our bedroom closet, and Mr. C. diving under his deck for protection.) (OK, that might be a bit of an exaggeration. But it just happens to be the way I envision myself reacting to an event of this magnitude. After all, you don’t find a great recipe for cauliflower every day! So, when it happens, I believe you should respond accordingly!)  

So, if you too would like to serve cauliflower to your family and friends, may I recommend this recipe. I totally adore cauliflower served this way. Mr. C., well not as much. But then, he is not a true Cruciferarian like me. But I’m sure there must be others. We could form a club. Want to join?

And as always, peace and love to all.

1 T. unsalted butter

1 T. extra virgin olive oil

¼ tsp. granulated garlic

¼ tsp. kosher salt

freshly ground black pepper

pinch paprika

½ fresh cauliflower, cut into medium-sized florets

¼ c. finely grated Parmesan cheese, or more to taste

Line a baking sheet with parchment paper.

Melt the butter in a medium sized bowl and whisk in the olive oil, granulated garlic, salt, pepper, and paprika. Add the cauliflower and toss until every floret is well coated. 

Spread the cauliflower evenly on the prepared baking sheet and bake in a pre-heated 425-degree oven for 15 minutes. Sprinkle on the Parmesan cheese and bake for another 5 minutes, or until cauliflower reaches desired tenderness.

Serve hot out of the oven.

AU GRATIN POTATOES WITH CARAMELIZED ONIONS

To see a picture of this dish, you need only look at the one for “Scalloped Potatoes”. These two dishes look exactly the same.

Well, have I got an exciting, time saving way to make scalloped potatoes (excuse me – au gratin potatoes) with lots of cheese and caramelized onion. And yes, I have a very similar recipe for Scalloped Potatoes on this site, but it doesn’t contain caramelized onion. And I have found that I really like that little bit of caramelized onion in my potato casseroles.

Which brings me to an interesting point that I feel you too should know.

A traditional scalloped potato casserole does not contain cheese. Instead, the potato slices are cooked in a cream sauce made of whole milk, heavy cream, and often fresh herbs. However, you will still find many recipes calling themselves “scalloped potatoes” that contain cheese. Are you now as confused as I am? And does it really make a darn bit of difference what these potatoes are called? Of course not. But I always like to educate my readers on the finer points of haute cuisine. But back to the time saving aspect of this dish that I promised to reveal in the first sentence of this post. (I do so ramble on and on sometimes……) (Sometimes?)

Anyway, I pre-cook my potatoes when I make potato casseroles. Thus, saving about 1½ hours of oven time. Plus, the fear that the bloody potatoes will never get tender. Or at least not in our lifetime.

So, if you too love potato casseroles, you might enjoy having this recipe in your recipe arsenal. And just in case you are interested, using cornstarch in place of flour makes these babies gluten free. But if you prefer, you can always use flour.

Well, that’s it for today. It’s very windy today with rain in the forecast. But that’s OK. We need more snow in the mountains. So, bring it on.

I hope you too are warm and snug in your own home. And feel as blessed as I do to be able to make that statement.

Peace and love to all.

2 lb. Yukon Gold or yellow potatoes (yellow potatoes are cheaper and just as good)

2 T. unsalted butter

¾ c. finely chopped onion

2 T. cornstarch

2 c. whole milk

freshly ground black pepper

4 c. shredded sharp cheddar cheese (or cheese or cheeses of choice) 

paprika

Peel potatoes and cut them in half. (And yes, I peel my potatoes for this recipe, because boiled potato skins tend to become tough.) Then slice each half potato into ⅓-inch slices. (If the potatoes are large, cut them in thirds and proceed from there.)

Place in a pan, cover with cold water, and bring to a boil. Reduce heat, add a bit of kosher salt, and cook until just about tender. (You don’t want mushy potatoes, so watch carefully). Drain.

Meanwhile, melt the butter in a medium sized saucepan. Add onion and cook until just starting to brown (caramelize). Then add cornstarch and let burble in pan for about a minute. Gradually whisk in the milk and pepper, bring to a boil, reduce heat, and let simmer for 2 minutes. Remove from heat and slowly stir in the cheese. Taste and adjust seasoning. (The sauce will be quite thick.)

Carefully add the cheese sauce to the potatoes. Scoop mixture into a lightly buttered baking pan and sprinkle lightly with paprika.

Bake in a pre-heated 350-degree oven for 30-40 minutes or until the top starts to brown and the sauce is bubbling around the edges of the casserole dish.

Remove from oven, cover, and let sit for a few minutes before serving.

Note: Don’t be afraid to mix and match the cheeses for this recipe. This dish is a perfect way to use up those bits and pieces of cheese that aren’t aging gracefully! Also, this recipe doubles and triples beautifully.

MUSHROOM ONION GRAVY  

For our last JazzVox pre-concert meal I served some of my favorite dishes. Pastrami Roll Ups (recipe under 1950s Themed Cocktail Party Menu) as an appetizer. For the other dishes, Old Fashioned Meatloaf (without the ketchup brown sugar topping) topped with Mushroom Onion Gravy, Cheesy Scalloped Potatoes with Caramelized Onions (recipe soon to be published, Pear and Blue Cheese Salad, Broccoli Salad with Bacon, Dried Cranberries, and Sunflower Seeds, Bread and Butter Pickles, Overnight Whole Wheat Dinner Rolls, and for dessert – Ginger Cake with Bourbon Caramel Sauce and Bourbon Whipped Cream. (Recipes on this site for all highlighted dishes.)

A mighty fine combination of dishes if I do say so myself. (Which of course I would say. Duh!) Anyway, of all the dishes I prepared, the ones Mr. C. raved about the most were the roll ups and this gravy.

The roll ups I have been making for eons, so no thrilling new taste sensation there. But the gravy, well that was a different story. Mr. C. really liked the gravy. I had simply wanted to dress the meatloaf up a bit. And how better to make anything a bit fancier than by adding a sauce or gravy?

And of course, it didn’t hurt that both of us are gravy/sauce/aioli etc. addicts. I tend to be a bit more addicted, but Mr. C. comes in a close second. So, a gravy seasoned with a bit of powdered dried porcini mushroom to enhance the button mushroom flavor was all it took to lift the gravy from just OK, to well, pretty darn tasty! And not a bit of real roasted beef fat was required*. Would have been nice, but sometimes we must make do with what we have on hand. (More about using real roasted meat fat and juices below.)

So, if you too want to add a bit of excitement to a simple cut of meat or a plain meatloaf, I invite you to make this gravy. But make plenty. Some folks feel it necessary to slather rather than merely decorate or garnish with gravy. Me? I am firmly and enthusiastically in the “slather” camp!

Unpaid and very opinionated political announcement: If you happen to live in the state of Washington where voting for your favorite democrat or republican candidate for president is in full swing, please vote. We as individuals don’t often get a voice in what happens in our country. But if we vote, we can at least say we tried to make a difference.

Peace and love to all.

6 T. (¾ stick) unsalted butter*, divided

¼ c. finely chopped shallot

8 oz. fresh button mushrooms, chopped

1-2 cloves garlic, minced

2 tsp. ground** dried porcini mushrooms   

¼ c. all-purpose flour

2 c. water

2 rounded tsp. beef base (I use Better Than Bouillon Beef Base), or more to taste

2 tsp. balsamic vinegar

2 tsp. Worcestershire sauce

1 tsp. Kitchen Bouquet

¼ tsp. dried thyme

¼ tsp. kosher salt, plus more to taste

freshly ground black pepper

¼ c. heavy cream or whole milk

1-2 tsp. cognac

Heat 2 tablespoons of butter in a small, heavy pan. Add the shallot and cook until tender. Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the garlic and ground porcini mushrooms and cook for another minute.

Then melt in the remaining 4 tablespoons of butter.  Add the flour, whisk to combine, and cook for about 3 minutes, stirring continually.  

Add the water, beef base, vinegar, Worcestershire sauce, Kitchen Bouquet, thyme, salt, and pepper.  Whisk continually until the gravy is thickened.  Simmer on low, stirring occasionally, for 5-10 minutes.  Taste and adjust seasoning.   

Just before serving, stir in the heavy cream and cognac. If the gravy is too thick, add a bit of hot water. 

*If you have the fat and juices from roast meat available, use them to make your gravy. There is still nothing better than the real thing (rendered meat fat and juices) to flavor gravy. Or use part meat fat and part unsalted butter.  

**Grind dried mushrooms in a coffee/spice grinder or pound with a mallet in a Ziplock bag.

BROCCOLI SALAD WITH BACON, DRIED CRANBERRIES, AND SUNFLOWER SEEDS  

OK, I know. I already have 2 very similar broccoli salad recipes on this site. That’s because I REALLY LOVE BROCCOLI SALAD! But the one I served yesterday for our JazzVox pre-concert meal was even more spectacular than my other recipes. (Sorry guys, but the truth shall set me free!) I think it was the use of apple cider vinegar rather than another type of vinegar, and the addition of dried cranberries that made this version so amazing. Also, the fact that I made it the day before and let it sit overnight in the fridge. This I learned from Holly, creator of the spendwithpennies.com cooking blog. (A fabulous site BTW. You simply must check it out!) So, this is basically Holly’s recipe with a couple of minor ingredient amount changes of mine.

And I must say, this salad literally disappeared yesterday. One moment there was still some left in the bowl. The next time I looked, it was all gone. It might have been because of all the bacon. But I am choosing to believe that people are finally realizing that broccoli is an excellent source of vitamins C, K, and A. And that it also contains several important minerals, such as potassium, calcium, and iron as well as several antioxidants, including vitamins C and E, β-carotene.

Anyway, if you want to make a broccoli salad that is sure to be a hit, this is the recipe for you. And it can be made ahead. And who doesn’t love that kind of recipe. Especially when entertaining.

Well, today is a down day for me. Not mentally, but after feeding 41 people yesterday, my body is rebelling at even getting up from my desk to grab a drink of water. (My body saying – You want me to walk all the way to the kitchen. Have you no compassion for tired legs and feet? Don’t you remember that the kitchen is your enemy? Etc. etc. ad nauseam!) So, my brain having a mind of its own, I am choosing to surrender and keep my butt firmly planted in my desk chair today.

But I’m still coherent enough to wish peace and love to all.

⅓ c. finely diced red onion

1 c. ice water

1 c. mayonnaise

3 T. apple cider vinegar

1 T. granulated sugar

¼ tsp. kosher salt

freshly ground black pepper

8 c. broccoli florets and peeled stems, cut into bite-sized pieces and thoroughly dried

½ c. dried cranberries

½ c. sunflower seeds

1 c. cooked tiny meaty bacon pieces, plus more for garnish

Combine the red onion* and ice water in a small bowl. Make sure the onion is under water. Let the onion mellow out while you make the dressing and chop the veggies. Then drain the onion and pat dry really well before adding to the bowl with the other ingredients.  

Whisk the mayonnaise, apple cider vinegar, sugar, salt, and pepper together in a small bowl. Set aside.

In a large bowl, combine the broccoli, cranberries, sunflower seeds, bacon pieces, and drained and dried onion. Pour the dressing over all and mix well.

Cover and refrigerate overnight for best results. Remove from fridge about 30 minutes before serving. Garnish with bacon.

*It seems to me that red onions seem to be getting “hotter” than I remember them being in the past. So, letting the cut onion spend some quality time in ice water helps reduce the hot or bite. This is true for other onions and shallots too.  

MY FAVORITE YEAST BREADS, QUICK BREADS, ROLLS, MUFFINS, PANCAKES, ETC.

OK, here goes! When it comes to almost any kind of bread, count me in! I have never found a type of bread I couldn’t eat. OK, I do draw the line at store-bought white sandwich bread (you know the one I mean), but that’s about it! But homemade bread of any kind or most breads served in good restaurants, I’m the first one to dive in.

But before I go any farther, I need to rant a bit about a problem I see happening all over America. The exorbitant price of edible groceries, including artisan bread. Terrible. I agree. But if someone starts ranting while I am standing behind them in line at the grocery store, and their cart is full of pre-packaged meals, packaged cookies, expensive bakery style bread, canned chili, canned soup, etc., they have immediately lost my sympathy. They aren’t buying items to make food; they are buying PACKAGED PRODUCTS! And you simply have to pay more for packaged items. Duh! So, what I really want to say to these shoppers – try cooking and baking dishes from scratch and see how bloody much you save on groceries! Harrumph!! However, if a cart contains fresh veggies, lean meat, all-purpose flour, butter, sharp cheddar cheese, and chocolate chips, I will gladly hear that person’s concern. And join them in their tirade! Fair is fair after all! OK, I feel better now. Thanks for listening. And back to the real reason for this post.

The first time I realized I liked to mix things together was when I was about 4. I would sneak flour and eggs from our kitchen, go outside, and mix them with sand and dirt. I don’t think I actually ate any of my mixtures, but how could I remember that far back? At least I hope I didn’t eat any of my first culinary attempts. But as soon as my mom discovered what I was up to, she put a stop to the sand and dirt part and let me help her bake cookies. And I have yet to stop loving to make a mess in my kitchen. (Or anyone else’s kitchen for that matter!)

Now, I do realize, not everyone has my passion for building food from scratch. But even if you aren’t as crazy as I am, this list might help you narrow down your choices when it comes time to bake a loaf of bread or a batch of muffins for a special occasion.

Well, enough for today. I currently have a mini concert going on in my living room. Mr. C. on piano, along with a violinist and violist playing chamber music. I am such a lucky person to have such beautiful music coming from my living room.

And to say thank you to all three of them, I am serving a luncheon of soup and homemade rolls. So, farewell for now. Time to make like a cook.

As always, peace and love to all.       

MY FAVORITE YEAST BREADS, QUICK BREADS, ROLLS, MUFFINS, PANCAKES, ETC.

Baked English Muffins

Banana Bread

Beer Bread

Brioche Dinner Rolls

Buttermilk “Everything” Seasoned English Muffins

Caribbean Cornbread

Challah

Cheddar and Chive Cornmeal Biscuits

Chewy Sourdough Baguettes

Cinnamon Sugar Quick Bread

Crumble Topped Pumpkin Spice Muffins with Walnuts

Crusty Sourdough Rye Bread

Date-Nut Bread with Coffee and Jack Daniels

Dilly Casserole Bread

Easy Buttermilk Biscuits

Easy Dinner Rolls

Easy Overnight Chewy Bread (no knead)

Easy Overnight Chewy Dinner Rolls (no knead)  

Easy Overnight Focaccia Two Ways

Frosted Maple Pecan Scones

GF (Gluten Free) Blueberry Cream Cheese Muffins

GF Sandwich Bread

Healthy Oatmeal Raisin Bread

Light Rye Bread

New York Style Bagels

Oatmeal Pancakes

Onion Dill Bread

Overnight Brioche Rolls

Overnight Chewy Artisan-Style White Bread

Overnight Italian Bread

Overnight Pain de Campagne (French Sourdough Bread)

Overnight Soft Herb Rolls

Overnight Sourdough Discard Bâtard (great for making crostini)

Picnic Buns

Refrigerator Whole Wheat Rolls AKA Honey Buns

Rosemary Olive Bread

Rhubarb, Orange, and Walnut Quick Bread

Rustic Italian Bread

Rustic Sourdough Boules

Savory Green Chili, Parmesan, and Green Onion Cornbread

Simple Sourdough Boule

Sour Cream and Chive Crescent Rolls

Sourdough Waffles or Pancakes

Zucchini Seed and Nut Bread (a quick bread)

EASY OVERNIGHT CHEWY DINNER ROLLS (NO KNEAD)  

Garlic Herb Butter and rolls

In my quest to make bread baking easier for myself and of course for you too, I recently posted a fabulous recipe for Easy Overnight Chewy Bread (No Knead). And I love that bread. But there are just those times when instead of a boule (round loaf) you want individual rolls. So, I came up with this recipe that could not be easier to make. Thus, the title. But it is still a two-day process. Consider yourself warned.

But boy are these rolls delicious. Chewy and flavorful, especially when slathered with Garlic Herb Butter. (See recipe below.) And perfect for a beginning bread baker.

No kneading. No guessing how much flour to use. You don’t even need to worry about warming the water. Water right out of the tap is fine. You simply need to follow the simple instructions and prepare yourself for all the rave reviews you will receive from your family and friends. (Remember to remain humble.) (Good cooks are always humble.) (That’s the rule!)

So, if you too ever find yourself needing great dinner rolls with little time to spend on the effort, this is the recipe for you.

That being said, my work here is done.

Peace and love to all. And happy bread baking.

4 c. bread flour, fluffed, plus more for shaping the dough

2 tsp. kosher salt

1 tsp. instant dry yeast  

2 c. room-temperature water

In a large bowl, stir the bread flour, salt, and yeast together. Add the water and mix with a sturdy rubber spatula until all the flour is incorporated. The dough will be wet and sticky. Cover the bowl with plastic wrap and leave on your counter overnight. The following day the dough will have risen somewhat but will not look like other risen bread dough.

Line a baking sheet with parchment paper. Preheat oven to 425-degrees.

Spread a generous amount of flour on a work surface or pastry cloth. Using a stiff spatula remove the dough from the bowl to the floured surface and turn the dough several times to coat it with flour.

Coating your hands with flour, divide the dough into about 12 equal portions, turning each piece in the flour to coat. Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Place the balls on prepared pan a couple inches apart. Let the shaped rolls rise for 20 minutes. (The rolls will not rise a lot during this 20-minute rest.)

Bake for about 15 minutes or until the internal temperature reaches at least 205-degrees. They will not brown very much. That is just fine.

Remove from oven and transfer rolls to a wire rack to cool completely.

To serve, heat them for about 45 seconds in your microwave. Great served with Garlic Herb Butter. See recipe below.

GARLIC HERB BUTTER

½ c. unsalted butter, room temperature

1 scant T. fresh finely chopped parsley

1½ tsp. fresh finely chopped thyme leaves

1/8 tsp. granulated onion

1/8 tsp. granulated garlic

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

Combine all ingredients. Store covered in your fridge but serve at room temperature.

    

MY FAVORITE SALADS  

OK, I adore salads, but salads are not my favorite dish to prepare. All that washing, drying, and knife work can become tedious. Very quickly. At the same time, I enjoy a good salad probably more than any other part of a meal, except of course for the bread. Because as anyone who knows me can attest, I could practically live on bread. Good homemade or bakery bread slathered with soft butter. Or dipped into sauce or gravy. Or perhaps with some cheese on the side. In England the combination of bread and cheese with possible additions like green salad, hard boiled eggs, ham, pâté, and/or mustard pickles is called a “Ploughman’s Lunch”.

And even though I have never found English cuisine to me my favorite (that was a nice way of putting it, don’t you think) I could easily enjoy a Ploughman’s Lunch 2 or 3 times a week without feeling picked on! I mean really. What’s not to love!

But for me, one of the key ingredients to keep me a happy camper in that scenario would have to be the salad. Because, as stated above, I love a good salad. And of course, a good salad depends on being dressed in a wonderful dressing or vinaigrette. So, my next post will be my list of favorite dressings and vinaigrettes.

Well, that’s it for now. Mr. C. doesn’t have a gig or a rehearsal this evening, so I can enjoy a leisurely dinner with him in the comfort of our own home. Lately, I find that I prefer eating at home rather than dining out. I think that might mean I’m getting old. (The comforts of home and all.) (Feet encased in slippers, sloppy jeans, minimal make-up, a fabulous before dinner drink made by the resident mixologist, a tasty homecooked meal, and more pages turned in my current book for my after-dinner treat.) For me, this is the perfect recipe for an evening at home.

Well, I hope you too find some inspiration from my list of favorite salads. Now that I’ve actually made my choices, I can hardly wait to fix these salads again. We all need a little jump start occasionally. And creating this list did just that for me.

And as always, peace and love to all.

MY FAVORITE SALADS  

Asian Vegetable Salad

Blue Cheese and Walnut Salad in a Balsamic Vinaigrette

Broccoli Salad

Buffalo Chicken Salad with Blue Cheese Dressing

Celery Salad (Céleri Salade)

Chef Salad with Thousand Island Dressing

Chicken and Wild Rice Salad

Chopped Salad with Salami and Cheese

Cobb Salad with Shrimp

Creamy Cucumber Dill Salad

Crunchy Cabbage Slaw with Peanuts and Parmesan

German Potato Salad

Greek Salad (Kinda Sorta)

Grilled Romaine Salad

Gurkensalat (German Cucumber Salad)

Italian Salad

Japanese Cucumber Salad (Sunomono)

Kale Salad with Dried Cranberries, Pumpkin Seeds, and Poppy Seed Dressing

Marinated Fresh Veggie Salad

Mexican Toasted Corn Salad

Quinoa Salad with Feta Cheese and Spinach

Old Fashioned Potato Salad

Overnight Mexican Coleslaw

Panzanella Salad (Tuscan Bread Salad)

Pasta Salad

Pea Salad

Pear and Blue Cheese Salad

Remolacha (Argentine Beet Salad)

Roasted Beets, Candied Pecans, and Feta Cheese Salad with a Balsamic Vinegar

   Dressing     

Romaine Salad Dressed in an Asian Flavored Vinaigrette

Shrimp and Macaroni Salad

Simple Italian Rocket (Arugula) Salad

Spinach Salad

Spinach Salad with Roasted Beets, Feta Cheese, Toasted Hazelnuts, and Honey  

   Balsamic Dressing

Tuna Macaroni Salad

Veggie Macaroni Salad

Waldorf Salad with Dried Cranberries and Orange Zest