RUSTIC ITALIAN BREAD    

Leave a reply

I can’t help myself when it comes to trying easy bread recipes. Especially recipes that contain only the 4 basic ingredients (flour, salt, yeast, and water) you find in any yeast bread recipe, no matter how many other items might be included in the list of ingredients. After all my years of baking bread, I finally realized that you only need these 4 essential ingredients to make unimaginably delicious bread. And for just pennies, rather than several dollars spent when purchasing the same type of bread at your local grocery store or bakery. And this recipe from the ciaoflorentina.com site could not be easier.  

I did change the baking directions on Florentina’s recipe however, because I really like to bake a simple bread like this one in a Dutch oven* or cloche** (clay bread baker). And Florentina’s recipe called for baking the bread on a pizza stone.

Because another important thing I have learned from years of baking bread – I CAN NOT TURN OUT HOMEMADE BREAD QUITE AS PERFECT AS BREAD BAKED IN A COMMERCIAL OVEN***. However, when I use a Dutch oven (regular cast iron or Le Creuset) or clay cloche, I can come pretty darn close. And for my pennies spent, close is good enough. And in most cases, better than just good enough. Wonderful, to be exact.

So, if you too are into baking bread, give this amazing recipe a try. Just be prepared and have soft butter available. But try to let the freshly baked bread cool before diving into it. I know, I’m asking a lot of you. But trust me, as soon as the bread is cool, slice off a big hunk and liberally spread it with butter.  After all, who deserves a treat more than you?!    

And on that happy note I wish you, as always, peace and love. And happy baking.

3½ c. unbleached all-purpose flour, plus more for dusting

1 tsp. fine sea salt

2 tsp. instant yeast

1½ c. warm water

In the bowl or your stand mixer, combine the flour, salt, and yeast with the paddle attachment.

Add the warm water and mix until a soft dough has formed. Cover the bowl loosely with plastic wrap and a tea towel. Allow the dough to rise at room temperature for about 3 hours or until doubled in size.

Place a bit of flour on a pastry cloth or clean kitchen counter. Transfer the bread dough onto the floured surface using a stiff spatula. Then flour your hands and form the dough into a boule (ball shape). (Do not knead the dough or handle it more than necessary.)

Place the formed bread dough on top of parchment paper and using a serrated knife, gently carve an X on top. Rest the formed dough while you place a Dutch oven or cloche on the middle rack of your oven and turn the temperature dial to 450-degrees.  

Once the oven has come to temperature, carefully remove the hot Dutch oven, and gently place the boule and parchment paper inside the Dutch oven.

Cover and bake the bread for 25 minutes. Remove the lid and bake another 10 minutes or until golden brown on top and the internal temperature reaches 205-degrees.

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

*Using a Dutch oven helps to mimic the environment of a commercial oven. That being a moisture-sealed chamber with intense and (mostly) even radiative heat. Dutch ovens offer ample thermal mass to ensure a temperature-stable baking environment with their thick cast iron walls. 

**A cloche is designed to support bread dough while it bakes creating a perfect rise. Cloches should have tight-fitting lids that trap steam, giving the bread a lovely crispy golden-brown crust. A good cloche also comes with a heavy-duty bottom that also ensures a thick, crispy, golden base.

***Commercial ovens provide heat from both below and above. They can also inject steam into the baking chambers.

EASY CHEESECAKE FRUIT BARS

Leave a reply

I love cheesecake. But in my lazy old age, I prefer not to spend hours in its creation. Unless, of course, it’s a special occasion. Then I will do what needs to be done. But for a quick and easy cheesecake, that takes little effort, with no special ingredients required, this recipe works just fine. In fact, more than just fine. These bars are delicious.

I wrote this recipe up years ago. And while culling my “recipes to be tried” pile (about a foot deep), I found this beauty patiently waiting to be tried. And why I waited several years to make these easy to prepare bars is a puzzle. Of course, I also have other cheesecake bars on this site. And they too are wonderful. (Strawberry Rhubarb Cheesecake Bars, Tart Cherry Topped Cheesecake Bars, and Lime or Lemon Curd Topped Cheesecake Bars) But this one is just simplicity itself. And you can vary the flavor by whatever jam, jelly, preserves, or curd you happen to have on hand. I used blackberry preserves and they were perfect. A little tart. A little sweet. Terrific!

So, next time you get a hankering to build a cheesecake but would prefer to save most of the fuss and bother for another time, give this recipe a try.

Well, another evening of live music is in store for me tonight. And believe me, I am not complaining. Listening to live music is just one of the best ways I know of to stay connected with good and positive things in today’s complicated world.

There is so much negative happening these days, that for me, clearing my mind by listening to music helps me cope with today’s reality and remain reasonably sane. (I will never be completely sane. Just not in my genes.) But music, along with reading books, cooking, posting recipes, spending time with friends, or just puttering around the house (I am an excellent putterer BTW) keeps me on almost an even keel. Almost!

I hope you too have pleasant ways to deal with some of the harsher realities of life today. Even if hard times don’t hurt you personally, they are still out there affecting masses of humanity. And at least for me, sometimes that’s harder to deal with because nothing I do can help the situation. I simply can’t make things OK. (But I would if I could!)

Peace and love to all.

Crust:

2 c. unbleached all-purpose flour, fluffed

½ c. brown sugar, packed

½ tsp. kosher salt

¾ c. (1½ sticks) unsalted butter, room temp., cut into small pieces

1¼ c. jam, jelly, preserves, or curd, divided

Place the flour, brown sugar, salt, and butter in the bowl of your food processor. Whirl until mixture begins to form small lumps. Sprinkle mixture evenly in a 9×13-inch pan. Pat down gently. Just enough to make an even surface. (No need to wash the food processor bowl or chopping blade at this point. Use them again for the filling.)

Bake the crust in a pre-heated 350-degree oven on the middle rack for 15-18 minutes, or until light golden brown. Remove from oven but leave the oven at 350-degrees.

Evenly spread the hot crust with 1 cup of the jam. (I use a small offset spatula for this task.)

While the crust is baking, prepare the filling.

Filling:

2 (8-oz. pkgs.) (2 cups) cream cheese, room temp.

2 lg. eggs

¾ c. granulated sugar

1 tsp. vanilla

In the same food processor bowl, whirl the cream cheese until smooth. Add the eggs, granulated sugar, and vanilla. Whirl until well combined.

Spread the filling evenly over the jam covered crust. (I use the same offset spatula again that I used to spread the jam.) (And yes, I already told you I was lazy!)

Drop small bits of the remaining quarter cup of jam over the cream cheese mixture. Then gently swirl it to make a nice pattern for the top of the bars. Hint: I find it helps to stir the jam a bit before dropping it onto the cream cheese mixture. It loosens the consistency of the jam which then makes it easier to swirl.

Bake the bars, still on the middle rack, for 28-30 minutes or until slightly puffed. Remove from oven, cool completely, and refrigerate until ready to serve.    

  

EASY OVERNIGHT FOCACCIA TWO WAYS (ROSEMARY OR KALAMATA OLIVE AND ROASTED GARLIC)

Leave a reply

Rosemary Focaccia on the left. Kalamata and Roasted Garlic Focaccia on the right.

Well, this was easy bread to build. Almost too easy to be real. But guess what? This is the best focaccia imaginable. Chewy and UNBELIEVABLY delicious. And did I mention this focaccia is ever so easy to prepare. Yes, I did. But I feel duty bound to state it again. And we all have Ali of alexandracooks.com to thank for this amazing recipe.

But to be truthful, I don’t follow Ali’s instructions to a tee. Ali often adds flavorings on top of her focaccias, but I worry about ingredients either burning, or getting too well cooked her way. So, I put additions in the dough itself. Just a personal preference. So, feel free to go wild and do whatever you want when it comes to additives or toppings when you make your focaccia. But the one thing you must do, especially if you are new to baking bread, is just do it. Make – this – bread. It is marvelous. And fool proof. (Not that you’re a fool, I’m not saying that. Well, yes, I guess I might be saying that if you don’t make this focaccia!) Anyway, just make the darn bread and be done with it!

Well, this is my second post for today. Mr. C. is in Seattle making beautiful music with some other gifted musicians for an upcoming concert, so I don’t have him to bug. The house is clean. The laundry is done, and I don’t have to make dinner tonight. So, I think I’ll just post this recipe and get back to trying to help my poor protagonist in the book I’m reading figure out who done it. I actually can’t imagine a better way to spend a winter afternoon than by turning pages in a book.

May you too have afternoons spent doing anything you darn well please.

Peace and love to all.

ROSEMARY FOCACCIA

3 c. bread flour

1½ tsp. kosher salt

1½ tsp. instant yeast

1 T. finely minced fresh rosemary

1½ c. lukewarm water

extra virgin olive oil

flaky sea salt   

In a medium sized bowl, whisk the flour, salt, instant yeast, and rosemary together. Add warm water. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball. Rub the surface of the dough with olive oil. (Use enough that the dough won’t dry out as it sits in the refrigerator.)

Cover the bowl with plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. 

Pour about 3 tablespoons of olive oil into a 9×13-inch baking pan. Remove the dough from fridge and using a stiff spatula, transfer the dough to the baking pan and form it into a rough ball. Roll the dough ball in the oil to coat it all over, again forming a rough ball.

Let the dough rest uncovered for 3 to 4 hours or until it looks about doubled in size.  

Set a rack in the middle of the oven and preheat the oven to 425-degrees. Pour about 2 more tablespoons of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using your fingers, press straight down to create deep dimples. The dough probably won’t fill the pan. No matter. Just press the dough as much as possible into an even thickness.  Sprinkle with flaky sea salt all over. (Be generous.)

Transfer the pan to the middle rack of your pre-heated 425-degree oven and bake for about 25 minutes, or until the underside is golden and crisp and the internal temperature of the bread reaches at least 200-degrees. 

Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool before cutting into small squares.

KALAMATA OLIVE AND ROASTED GARLIC FOCACCIA

3 c. bread flour

1½ tsp. kosher salt

1½ tsp. instant yeast

8-10 cloves roasted garlic, smashed (see recipe for roasted garlic below)

½ c. chopped kalamata olives

1½ c. lukewarm water

extra virgin olive oil

flaky sea salt   

In a medium sized bowl, mix the flour, salt, instant yeast, roasted garlic, and kalamata olives together. Add warm water. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball. Rub the surface of the dough with olive oil. (Use enough that the dough won’t dry out as it sits in the refrigerator.)

Cover the bowl with plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. 

Pour about 3 tablespoons of olive oil into a 9×13-inch baking pan. Remove the dough from fridge and using a stiff spatula, transfer the dough to the baking pan and form it into   a rough ball. Roll the dough ball in the oil to coat it all over, again forming a rough ball.

Let the dough rest uncovered for 3 to 4 hours or until it looks about doubled in size.

Set a rack in the middle of the oven and preheat it to 425-degrees. Pour about 2 more tablespoons of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using your fingers, press straight down to create deep dimples. The dough probably will not completely fill the pan. No matter. Just press the dough as much as possible into an even thickness.  Sprinkle with flaky sea salt all over. (Be generous.)

Transfer the pan to the middle rack of your pre-heated 425-degree oven and bake for about 25 minutes, or until the underside is golden and crisp and the internal temperature of the bread reaches at least 200-degrees. 

Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool before cutting into small squares.

How to roast garlic

Using a sharp knife, slice ¼ to ⅓ -inch off the top of the garlic bulb exposing the individual cloves. Remove any loose papery skin.

Place the garlic cut side up in the center of a piece of foil large enough to envelope the bulb. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Fold the foil around the garlic.

Place in a small baking dish or ramekin and bake in a pre-heated 400-degree oven until the cloves inside the packet are light brown and soft, 40 to 70 minutes. Check on the garlic after about 50 minutes. Continue baking if necessary.   Remove from oven, carefully open the foil, and let the garlic cool until it’s easy to handle but still warm. Press on the uncut base of the bulb to squeeze the cloves out. Allow the cloves to cool completely before using in any of your favorite dishes. 

BROCCOLI IN ASIAN GARLIC SAUCE  

Leave a reply

Patti thinking – Broccoli, how do I love thee? let me count the ways. Mr. C. thinking – Broccoli, again?! That is pretty much the reality when it comes to broccoli here at Chez Carr. Mr. C. is not now, nor will he ever be, an advocate for more cruciferous vegetables (CV) being served in our home. The most common CVs being arugula, Bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, collard greens, kale, radishes, and turnips. And I must confess, there isn’t enough money to get me to eat a cooked turnip either. So, I do join him on that one.

But Mr. C. does make an exception for arugula (rocket) and radishes. He very much likes both of these CVs. And broccoli if it comes with Secret Sauce (see recipe below), cheese sauce, in soups or salads, and now in this wonderful Asian flavored sauce from thegardengrazer.com.

Not only is the sauce delicious, but it is also very easy to prepare. And as a bonus, this dish has great eye appeal! But best of all – Mr. C. will eat it! And broccoli is so good for us. It is often considered to be a nutritional powerhouse because of its numerous health benefits. An excellent source of vitamins C, K, and A along with several important minerals, such as potassium, calcium, and iron. So, for me – what’s not to like?!

So, if you too have a person in your family who doesn’t appreciate broccoli as much as you do or if you are the person in your family who doesn’t really like broccoli and everyone else does, I suggest you give this recipe a try. Or, if you happen to be crazy for Chinese food like me, then definitely fix this recipe at your earliest convenience. It truly is yummy. (And easy to build.)

Well, that’s it for today. Mr. C. is at a midday rehearsal in Seattle and has another rehearsal in Oak Harbor (Whidbey Island) tonight. And for this evening he has invited me along. And to make his offer even more appealing, he cinched the deal by offering to first take me to dinner at one of our favorite restaurants. That just happens to be in Oak Harbor. Frasers Gourmet Hideaway. So, how could I say no?!

So, I’m going to take it easy this afternoon. And just luxuriate in the knowledge that we will both be well fed this evening. And that I don’t have to lift a finger to make it happen. As much as I love to cook, I also love a break.

But not a break from wishing peace and love to all.

2 cloves garlic, finely minced

¼ c. vegetable broth (or whatever broth you have on hand) (I used chicken)

1 T. Tamari or soy sauce

4-5 crushed red pepper flakes, or more to taste

1½ tsp. cornstarch 

1 T. toasted sesame oil

2-3 c. bite-sized pieces of fresh broccoli (florets and peeled stems)

1 T. sesame seeds

Whisk the garlic, veggie broth, Tamari, red pepper flakes, and cornstarch together in a small bowl. Set aside.

Heat the sesame oil in a skillet or wok over medium heat.  

Carefully add broccoli. Cook for about 4 minutes, stirring often to prevent burning.

Reduce heat to low. Whisk the garlic sauce again and add it to the pan. Stir well to coat broccoli.

Cook for about 3 minutes, or until broccoli is desired tenderness. (The sauce will thicken and absorb into the broccoli.)

Serve immediately garnished with sesame seeds.

SECRET SAUCE

1 part mayonnaise

1 part soy sauce or Tamari

Whisk together and serve with your favorite cooked veggies.

And BTW, this recipe is also of Chinese descent. I got the recipe from a Chinese woman with whom I worked in the 70s. Cindy was one of the best cooks I ever had the pleasure to work with. She told me this sauce was an old Chinese recipe. (Wink wink!)  

QUICK AND EASY GREEN ONION EGG FOO YOUNG  

Leave a reply

The egg part

The sauce

OK, this is the easiest egg foo young recipe I have ever tried. Simple to prepare with very few ingredients. But I must admit, I was a bit hesitant to try this recipe from omnivorescookbook.com for just that very reason. Because my other Egg Fu Yung recipe Shrimp or Pork Egg Fu Yung with Gravy or Sauce (and yes you can spell this Chinese egg dish several ways) calls for a lot more ingredients.

And although I love that version of one of my favorite Chinese dishes, I was in a hurry. It was getting close to dinner time, plus, I was also planning to prepare another Asian dish – Broccoli in Asian Garlic Sauce. (To be posted in a couple of days.) I just needed a couple of easy to prepare dishes to round out the meal I was serving that included 2 Chinese restaurant leftovers from the night before. You know how that is. You can’t finish all the food on the table at the restaurant. But there’s not enough left to make a small lunch, much less, a good-sized dinner. So, a couple of simple, meatless dishes would be perfect to complete the whole Chinese food dining experience again for this evening’s repast. (FYI: I could basically eat American Chinese food at least once a week. I like it that much!)   

And boy oh boy did I luck out with these 2 new recipes. And because both are better than most dishes with similar names found in Chinese restaurants (at least in our area), I am really excited to share both of these spectacular recipes with you.

So, without further ado, I give you (drum roll please) this fantastic recipe for Egg Foo Young. And I hope you enjoy this dish as much as we did.

And because I’m rather busy today cleaning house, making dessert to serve to HOA board members having their monthly meeting at our home tonight, and dinner to prepare (Savory Black Bean Chili and Buttermilk Cornbread), I better get on with my day. So, count yourself lucky. You are being spared any more rhetoric from me today.

Except, as always, peace and love to all.

For the Sauce:

½ c. chicken broth

1 T. oyster sauce  

1 T. dry sherry      

2 tsp. soy sauce  

½ tsp. granulated sugar

2 tsp. cornstarch

1 tsp. vegetable oil

1 clove garlic, finely chopped

Whisk the chicken broth, oyster sauce, dry sherry, soy sauce, sugar, and cornstarch together in a medium-sized bowl.

Heat the oil in a small saucepan over medium heat. Add the garlic. Sauté for about a minute or until the garlic is fragrant. 

Whisk the chicken broth mixture again to completely dissolve the cornstarch. Pour into the pan, and stir over low heat until a silky, thickened sauce is formed. Remove from heat and set aside.

For the Egg Foo Young: (perfect amount for two hungry people)

4 lg. eggs  

¼ c. finely diced red, yellow, or orange bell pepper

3 slim or 2 fat green onions, finely chopped

pinch kosher salt

pinch white pepper  

2-3 T. vegetable oil

Whisk the eggs well. Add the bell pepper, green onion, salt, and white pepper. Mix until well combined.

Heat the oil in a medium sized skillet over medium heat. Scoop 4 roughly equal portions of the egg mixture into the skillet.

Fry until golden brown, about 2 minutes per side. You can use your spatula to help keep the egg mixture from spreading. If the egg starts to brown too fast, turn down the heat.

Remove and serve immediately topped with sauce.

  

MY FAVORITE LAMB RECIPES

Leave a reply

If I had my druthers (I love that word BTW), I would eat lamb more frequently. And since I am pretty much in charge of our kitchen, I could make that happen. But do I?

No. And why is that you might legitimately ask? Well, the main reason is that I fall into the same rut as some other cooks when it comes to thinking about what to serve for dinner night after night after night. I simply don’t think about serving lamb as often as I should. And of course, there is the expense involved. Lamb is more expensive than other meat. Plus, it isn’t as readily available. But that’s not a good enough justification for always thinking “chicken” or “beef” before “lamb”. Because I usually have all three in my freezer! So, I think it mainly boils down to laziness.  

Now, if I were the kind of person who made New Year’s resolutions, serving more lamb would top my list. (That and using up what I have in my freezer and pantry before the pull dates.) (There’s that lazy tendency rearing its ugly head again.)

Anyway, the list you find below enumerates the lamb dishes I love the most and plan to make again and again over the next few years. And as far as my laziness tendency is concerned, I’m working on it. That and my propensity towards impatience. I really need to work on that too! And I want it fixed – NOW!! (Wish me luck!)

Well, that’s all for today. We are going with friends (Tim and Suzie and Todd and Cindy) tonight to see and hear Kenny Barron perform at Jazz Alley. Mr. Barron is a renowned jazz pianist, composer, educator, & NEA (National Endowment for the Arts) Jazz Master. And he is still performing at 80 years young. Yeah, for that! So, it should be a grand evening spent with great friend and listening to great music. In my book, life just doesn’t get any better.

But before I let you go; I need to let you know that I have been cursed all day with an ear worm. And I thought I would share this with you to perhaps help me free myself of this odious condition. So, along with my list of favorite lamb recipes, I offer my “ear worm words” in place of the real words to My Favorite Things from The Sound of Music. Please don’t hesitate to sing or hum along.

My Favorite Things (Patti style)

Sprinkles on cookies

And aioli on fishes

Italian tomatoes in savory dishes

Chile con carne and buffalo wings

These are a few of my favorite things

Sauces and gravies

And things made with whole wheat

Bread from my oven, always a real treat

Salads with dressing, happiness brings

These are a few of my favorite things

Vegetables roasted and corn off the grill

Rare steak with mushrooms, always a thrill

Casseroles baking, and my timer that pings

These are a few of my favorite things.

When my sauce breaks

When my phone rings

When I’m feeling mad

I simply remember my favorite things

And then I don’t feel so bad

And as always, peace and love to all. (And sorry for the ear worm!)   

MY FAVORITE LAMB RECIPES

Baked Rack of Lamb with a Savory Topping

Garlic and Rosemary Roasted Rack of Lamb

Grilled Lamb Patties with Rosemary and Thyme

Grilled Lamp Patties with Tzatziki

Grilled Rosemary and Garlic Marinated Lamb Chops

Ground Lamb Meatballs in a Garam Masala Sauce

Irish Lamb Stew with Roasted Root Vegetables

Lamb Ragu with Penne Pasta

Oven Baked Lamb Chops

Oven Roasted Herb and Garlic Crusted Rack of Lamb

Palócleves (Hungarian Lamb Soup with Sour Cream)

Rack of Lamb with Kalamata-Rosemary Crust

Roasted Leg of Lamb with Garlic, Rosemary, Thyme, and Dijon Mustard

Stuffed Boneless Leg of Lamb

SIMPLE ITALIAN GREEN SALAD WITH LEMON AND PARMIGIANO REGGIANO DRESSING   

Leave a reply

OK, now for something healthy and mind boggling delicious.

As some of you know, salad is usually my least favorite dish to prepare. Why that is, I still have no idea even after all these decades of putting food on a table. Perhaps it’s the repetitious chore of washing the veggies, chopping the veggies, and drying the veggies that holds no challenge for me. After all, it’s not like preparing a perfect Beurre Blanc Sauce (recipe on this site BTW) for heaven’s sake. Chopping veggies for a salad is simply a cut-and-dried task! Where’s the adventure?

So, for me, the only redeeming feature, apart from my love of a good salad, is in making the dressing. And if possible, like in this salad, keeping the veggie prep to a minimum.

So, below you will find a recipe for a salad that is easy to prepare and scrumptious. And reasonably healthy as well! And isn’t that a perfect combination.  

Well, that’s it for today. We have a busy week ahead of us, so I plan to take it kind of easy today. Read my book this afternoon until I fall asleep in my chair. Then try a couple new recipes this evening for Egg Foo Young and broccoli in an Asian inspired sauce. If the recipes work, I will share them with you. If not, I will chock the whole thing up to trial and error. (The error being me trying the recipes in the first place! Or me putting my own spin on someone else’s perfectly good recipes and ruining them in the process. That I’m sure has happened more often than I care to admit. Even to myself!)

But as always, I keep on experimenting with food. Some people make art. (I used to do that.) Some folks make music. (I used to do that too.) Now, I just make a mess in my kitchen. And for me that’s the perfect way to spend my time.

Peace and love to all.

¼ c. extra virgin olive oil

zest of 1 lemon

juice of 1 lemon, or more to taste  

tiny pinch crushed red pepper flakes

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

2 hearts of romaine lettuce, chopped into bite sized pieces

1 head red leaf lettuce, chopped into bite sized pieces

1 c. finely grated Parmigiano Reggiano cheese

Whisk the olive oil, lemon zest, lemon juice, crushed red pepper flakes, salt, and pepper together in the bottom of a salad bowl. Taste and adjust seasoning.

Just before serving, toss in the lettuce.  Add the Parmigiano Reggiano cheese and toss again. Serve immediately.

MY FAVORITE CANDY RECIPES

Leave a reply

February just happens to contain one of my favorite holidays. Valentines Day. And what says love more on Valentine’s Day than candy. (Except red roses, but I don’t think Mr. C. would appreciate roses as much as homemade candy. Just saying!)

So, for all you cooks who want to make something sweet to share with your loved ones this Valentine’s Day, I offer my list of favorite candy recipes.

When my kids were young, I used to wrap up a little gift for each darling and surreptitiously place it on their dinner plates before calling them to dinner. Then I would serve a nice meal with something yummy and sweet for dessert. That was just so much fun.

And now, decades later, I still would rather stay home than fight the mobs at restaurants. And leisurely partake of a home cooked meal with my husband with of course a tasty dessert or treat to end the meal. For me that is the best way to celebrate the occasion. But being married to a musician, it doesn’t always work out that way.

Some years, like this year, Mr. C. has a gig on the 14th. When this happens, I can still enjoy his company. But it’s very hard to hold hands with your spouse when he is several yards away and his hands are semi-attached to 88 keys! But mind you, I am not complaining. I am still in the same room as him, so that makes it OK. And I get to feel like I am being serenaded, albeit from afar. And listening to him play is always wonderful. Even though I’m not able to fix Mr. C. a special Valentine’s Day dinner, I can still show him how much he is cherished. And nothing says “I love you” better than homemade candy. So, guess what he’s getting for Valentine’s Day?

So, if you too have special people in your life who just happen to love candy, I suggest leaving manufactured candy on the grocery or candy store shelf and give your family and/or friends the gift of something from your kitchen. Candy is easy to make and costs a whole heck of a lot less than your average 4.4-oz. candy bar for $3.29!

Well, you now have my list of favorite candy recipes. And just in time for Valentine’s Day. Run with it!

And as always, peace and love to all. And Happy Valentine’s Day.  

MY FAVORITE CANDY RECIPES

Boozy Chocolate Orange Balls

Candied Pecan Bourbon Praline Fudge

Chocolate and Almond Covered Old English Toffee

Chocolate Pecan Bourbon Balls

Fleur de Sel Chocolate Nut Bark

Fudge with Brandied Cherries and Walnuts

No-Bake Chocolate Topped Peanut Butter Bars (could be considered cookies too)

Peanut Butter Fudge

Peppermint Fudge

Popcorn Brittle

Salted Bourbon Chocolate Fudge with Pecans

Salted Peanut Fudge

Sweet and Spicy Glazed Pecans

Truffles (under the title “The Trouble with Truffles”)

QUINOA SALAD WITH FETA CHEESE AND SPINACH  

Leave a reply

I love it when the salad and side dish are one and the same. Of course, I can always go completely nuts and serve another veggie or homemade rolls or biscuits. But why? As in this case, I’ve got my side grain or starch dish and veggie (spinach) all in one bowl. And having only two dishes to prepare equates to less work and time spent in the kitchen. Which is becoming more and more appealing the older I get! And another wonderful thing about this salad; it is even better when made ahead. And who doesn’t love that option.  

When a combination dish is as delicious as this modified version of a recipe I found on the borrowedbites.com site, I truly feel like I have won the lottery. So, served with a simply prepared chicken breast, lamb or pork chop, or seasoned ground beef patty, dinner is on the table in no time flat. And this makes for a very nutritious and easy meal to prepare and fancy enough for even the most discerning guests.

So, I suggest you make this salad soon. It is truly delectable.

Well, that is all I have to say today. We have reservations this evening at the Mirkwood Public House in Arlington for dinner and a show. The show being “A Vaudeville Cirque Extravaganza” (New Old Time Chautauqua*), featuring the Flying Karamazov Brothers, the Fighting Instruments of Karma Marching Band/Orchestra, and other vaudevillian luminaries. Should be fun. A little out of our normal entertainment framework. But isn’t that the way we grow. We try something new. We choose a new author, we visit a new land, we meet new people, we expand our horizons by letting go of our comfort zone. Not to the point of making ourselves uncomfortable. But as I have often said, I can put up with almost any type of entertainment, within the bounds of decency, for 2 hours. I may never want to hear or see this kind of show again. But then I at least have real experience with, not just some pre-conceived idea of why I don’t want to attend this type of event. I can at least say – once was enough. However, what I hope to be able to say is – when’s the next show?

Peace and love to all. And happy adventures.

1¾ c. quinoa**

1½ c. chicken broth

1 lg. garlic clove, finely minced

2 T. extra virgin olive oil

1 tsp. lemon zest

3 T. fresh lemon juice, or more to taste

½ tsp. kosher salt

freshly ground black pepper

1 tsp. Italian seasoning

2 T. chopped fresh parsley

1½ c. chopped fresh spinach

¾ – 1 c. crumbled feta

½ c. toasted slivered almonds

Rinse and drain the quinoa thoroughly in cold water. In a medium saucepan, add the quinoa to the chicken stock. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan, and cook until all the liquid is absorbed, about 12 to 15 minutes. Remove from heat, take off the lid, and set aside.

While the cooked quinoa is off heat, whisk the garlic, olive oil, lemon zest, lemon juice, salt, pepper, and Italian seasoning together in a bowl. Stir into the warm quinoa.

Just before serving, stir in the parsley, spinach, feta cheese, and slivered almonds.

You can serve this wonderful salad right after preparing, but it is even better the next day, after having spent the night in your refrigerator. But if you plan to serve it the next day, don’t add the parsley, spinach, feta cheese, and almonds until just before serving.  

*A Chautauqua began in 1874 by the opening of the Chautauqua Institution. A Chautauqua is a camp that focuses on learning and entertainment, with lectures, concerts, and presentations by religious leaders, philosophers, and specialists in a variety of fields.

**Though technically a seed, quinoa is classified as a whole grain and is a good source of plant protein and fiber. 

GLUTEN FREE CHICKEN MEATBALLS IN A WHITE WINE SAUCE

Leave a reply

There are just times when a gluten free main dish containing meat is required. And of course, many meat dishes are gluten free. But when the meat dish is going to be served to people at a large gathering, some of whom will not be sitting at a table, you need to serve a dish that does not require a knife. For example, a perfectly grilled steak or pork chop, or food that requires you to perhaps use your hands or a knife, like fried chicken or ribs. These wonderful entrees are delicious, but very hard to eat when your plate is on your lap. Not to mention messy.  

So many hosts don’t consider this when they are planning their menu. And believe me, I know how hard it is to plan a menu for a large event. So many things to be considered. Theme, flavor variety, dietary restrictions, texture (crunch for example), color variety, dishes that can be prepared ahead, and of course, the expense involved. These are all items that need a great deal of consideration before you start shopping for ingredients. Because I have had many occasions to feed large groups, I’ve learned to make spreadsheets for each of these events. (I’m too old to keep all the balls in the air like I used to. So, I rely on my Microsoft Excel spreadsheet to keep me on track!) Plus, then I can go back and reference what I served if need be. (At this point, I consider Excel spreadsheets an essential kitchen tool. Not as dear to me as my KitchenAid mixer, but darn close!) Anyway, I have attached the spreadsheet from our last JazzVox in home concert. Just the food prep portion. What I didn’t enclose was the next page that told me when to take things out of the freezer or fridge, and when to put them in the oven if necessary. (I didn’t want you to see how totally inept I have become. It’s embarrassing!)

But back to these meatballs and sauce.

They are good. Really good. And simple to prepare. And they can be baked. In fact, I’ve given up frying any kind of meatball. I bake them all.

And as for the white wine sauce, well, I would advise you to prepare it just before it’s needed. I made mine a couple days ahead because of time constraints. And I used gluten free flour as the thickener. Not a good choice. The sauce didn’t break down, but it wasn’t smooth. It tasted just fine, but I lost points on the presentation. Next time I will use either cornstarch or arrowroot.

Well, that’s it for today. Mr. C. has a gig in Seattle and I’m going along for the fun. The venue is in the Green Lake area, so that means we can have dinner at Spud Fish and Chips. Which BTW, has been in the Seattle area since 1935. I can hardly wait!

And sorry about no picture. But I was just too busy getting all the food out so that the hungry hoard could eat before the concert began. But next time I make these meatballs, I will add a picture. That is of course, if I remember. No guarantees.

Peace and love to all.  

For the Meatballs:

¼ c. chicken broth

2 lg. eggs

1 tsp. kosher salt

freshly ground black pepper

1 tsp. Italian seasoning

½ tsp. dried basil 

2 med. cloves garlic, minced  

½ c. finely minced yellow or white onion

1 T. finely chopped, fresh Italian parsley

1½ c. gluten free fresh breadcrumbs* (crusts and all)

2 lb. ground chicken (or ground turkey)

extra virgin olive oil

Whisk the chicken broth, eggs, salt, pepper, Italian seasoning, and dried basil together in a bowl.  Add the garlic, onion, parsley, breadcrumbs, and ground chicken. Gently mix all the ingredients together until thoroughly combined.

Using a #40 (orchid handle) (about 2 tablespoons) ice cream scoop, plop balls on a lightly olive oil greased baking sheet close together. Don’t pack the ice cream scoops. You want to handle the mixture lightly.

Bake in a pre-heated 400-degree oven until cooked through (internal temp at least 165-degrees), about 18 minutes. Don’t overbake.

Remove from oven and use right away, or let cool completely and store covered in your fridge for a couple of days, or freeze for future use.

When ready to serve, heat meatballs and carefully stir in the sauce. Garnish with parsley.

*I just cut thin slices of bread (crust and all), then cut into tiny cubes. I don’t pack them into a measuring cup. I just place the cubes in the cup until it is full.

Makes about 48 meatballs.

For the White Wine Sauce: (Gluten Free and Dairy Free)

2 T. extra virgin olive oil

⅓ c. finely chopped shallot 

2 med. cloves garlic, finely minced

½ c. dry white wine – such as Pinot Grigio or Sauvignon Blanc

2 c. chicken broth (or 2 cups water and 2 heaping teaspoons chicken base)

¾ tsp. kosher salt  

freshly ground black pepper

2 T. cornstarch or arrowroot powder

¼ c. water

1 T. fresh lemon juice

4 T. chopped fresh parsley, divided

Heatthe olive oil in a heavy pan. Add the shallot and gently sauté until tender. Add the garlic for about 1 minute, stirring the whole time.

Add the wine and cook until all but evaporated.

Add the chicken broth, salt, and pepper. Simmer for a few minutes to blend flavors.

Whisk the cornstarch or arrowroot powder with the water and lemon juice. Gradually stir into hot liquid until blended. Stirring constantly, bring to a boil and boil for one minute. If the sauce is not as thick as you would like, make another bit of slurry by whisking a bit more starch with water, and repeat the process.   

Add 3 tablespoons of the parsley, taste, and adjust seasoning. Use remaining parsley as garnish.