TWICE BAKED POTATO CASSEROLE AND MASHED POTATO CASSEROLE

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This is the Twice Baked Potato Casserole. Unfortunately, I don’t have a picture of the Mashed Potato Casserole, but it looks just about like this only with lots of yummy, melted cheddar cheese on top.

Well, ladies and gentlemen, this is a 2 for 1 post. Two wonderful ways to make a casserole that has all the yummy associated with Twice Baked Potatoes. (See my recipe already on this site that produces a real twice baked potato.) But for ease of preparation and a shorter prep time, please consider the two recipes below as fabulous alternatives.

The first recipe Twice Baked Potato Casserole, mine, because after all – ladies first, offers a bit more texture than Jim’s because my recipe includes the baked potato skins.  

The second recipe, Mashed Potato Casserole, from Jim, our dear friend and amazing cook, starts with mashed potatoes. Then both recipes go from there with all the flavors and textures that make twice baked potatoes one of the most wonderful ways to lift the lowly potato from average to incredible. Because both recipes contain a lot of flavor boosts. In both cases from bacon (and who doesn’t love bacon), cheese (and who – never mind – everyone loves cheese), and other additives that although not at the top of the list of healthy ingredients, nevertheless are what make life worth living. And don’t we all need an excuse to be bad occasionally. And if these recipes don’t fit that category, then I’m simply not as hip as I think I am! (And I do think I’m pretty hip when it comes to comfort food!) (Maybe not new age comfort food. But then, who gives a flying fig about chicken and waffles or smashburger tacos, etc. etc. For me, I want the pleasure of eating the likes of chicken pot pie, pot roast, and chili.) Anyway, enough about my being old and set in my ways!

Next time you think a twice baked potato would be the perfect dish to serve, then consider one of these recipes. Both can be made ahead, which is fabulous, especially if you are entertaining guests. Make either one of these dishes the day before and life is good.

Well, that’s enough about food for now. It’s almost Thanksgiving, and although I am not hosting (Jim and Margo are), I have signed up to bring a green bean casserole (a new recipe I am trying), Brandied Cranberries (recipe on site), and Sour Cream and Chive Crescent Rolls (recipe also on site). So, today is cranberry sauce making day. And I decided to bring two different cranberry sauces to the feast. If the second one works, Cranberry Sauce with Grand Marnier (a French, orange-flavored liqueur that combines cognac with bitter orange) and Cinnamon, I will be posting it in the near future. Or maybe even later today is all goes as anticipated.

 So, to all – Happy Thanksgiving. And for those of you who are still trying to cope with the results of the last election, let it go for now. Be thankful for your family, your friends, your community, and for the ability to put good and nutritious food on your table. Some of us who have been cooking for years forget that cooking requires skill, patience, and a lot of time. Take pride in your efforts. If you feel good about yourself, it will help others feel good about themselves too. It’s like laughter. It’s contagious.

But before I go, a bit about the book I just finished. First of all, it was a good read. A marvelous job by the defense team who must be commended for their thoroughness and belief in the innocence of the accused. The author is Michael Gilbert, and the name of the book is Death Has Deep Roots: A Second World War Mystery.

Now the first thing you should know is that I hate war stories or movies. But this novel didn’t include gory details, so I was able to read this for the shear pleasure of finding the accused innocent.

And as the description of the story is told on Amazon, “At the Central Criminal Court, an eager crowd awaits the trial of Victoria Lamartine, an active participant in the Resistance during the war. She is now employed at the Family Hotel in Soho, where Major Eric Thoseby has been found murdered. The cause of death? A stabbing reminiscent of techniques developed by the Maquisards*. While the crime is committed in England, its roots are buried in a vividly depicted wartime France. Thoseby is believed to have fathered Lamartine’s child, and the prosecution insist that his death is revenge for his abandonment of Lamartine and her arrest by the Gestapo. A last-minute change in Lamartine’s defense counsel grants solicitor Nap Rumbold just eight days to prove her innocence, with the highest of stakes should he fail. The proceedings of the courtroom are interspersed with Rumbold’s perilous quest for evidence, which is aided by his old wartime comrades.”

*A guerrilla fighter in the French underground in World War II.

So, check it out. Mr. C. and I both thoroughly enjoyed this book.

And as always, peace and love to all. (And don’t miss the picture of Miles at the bottom of this post.)  

TWICE BAKED POTATO CASSEROLE (serves 3-4)

2 lg. russet potatoes, washed and dried

2 tsp. veggie oil

½ c. diced lean, thick bacon (or more if you’re a bacon lover)

¼ c. (½ stick) unsalted butter  

¾ c. sour cream

½ tsp. seasoned salt

freshly ground black pepper

1 c. grated sharp cheddar cheese

1 egg, beaten

¼ c. whole milk, or more if needed

2-3 green onions, thinly sliced, divided

paprika

Rub the potatoes with canola oil. Place them on a baking sheet and bake for 60-65 minutes in a pre-heated 400-degree oven until soft.

While the potatoes are baking, fry the bacon in a large frying pan until it is crispy brown. When cooked, remove from heat and set the pan and bacon aside.  

Remove the potatoes from the oven and decrease the heat to 375-degrees.

When cool enough to touch, cut the potatoes into small chunks (skin and all). (If you don’t like the skin, take it off. But remember, the skin contains a lot of fiber.)

Add the butter, sour cream, seasoned salt, and pepper to the frying pan along with the cooked bacon. Give the whole mess a good stir. Then add the potato chunks, cheddar cheese, and beaten egg. Add the milk gradually, stirring in between additions, until desired consistency is obtained. (You want the consistency to be fairly wet. Not soggy, but the baked potato chunks will absorb quite a bit of liquid when being made hot in the oven.) Taste the mixture and adjust seasonings if needed. Then stir in ¾ of the green onion.

Transfer to a lightly greased 9-inch or equivalent sized baking dish.

Lightly sprinkle with paprika.

Bake uncovered for 35 or 40 minutes or until bubbly around the edges and heated through.

Remove from oven and top with remaining sliced green onions. Serve immediately.

Please Note: This casserole can be made ahead and refrigerated until about an hour before you plan to bake it.

 MASHED POTATO CASSEROLE (serves 8)

4 lbs. russet potatoes, peeled and cut into 1-inch chunks

1 lb. thick, meaty bacon, diced

½ white onion, diced

1 garlic clove, minced

12 T. (1½ sticks) unsalted butter, room temp, cut into 12 pieces, plus more for greasing the casserole dish

½ c. half & half

½ c. chicken broth

2 tsp. Dijon mustard

4 lg. eggs, whisked

1 bunch green onion, finely chopped

¼ c. finely chopped chives

2 c. grated sharp cheddar cheese, or more as desired

½ c. finely grated Parmesan cheese, or more as needed

smoked paprika

Using a large pan, cover the potatoes with water and bring the water to a boil. Reduce the heat and simmer the potatoes for about 20 minutes or until they are tender.

Meanwhile, cook the bacon till good and crisp in a large frying pan. Add the white onion and sauté until tender. Add the garlic and cook for 1 minute. Remove the pan from heat and whisk in the butter, half & half, chicken broth, and Dijon mustard. Remove about a cup of the mixture to a separate bowl and temper the eggs by quickly beating them into the bacon mixture one at a time making sure each egg is incorporated before adding the next egg.

Drain the potatoes and either mash them in the bowl of your stand mixer or with a potato masher in the pan in which the potatoes were cooked. (Jim uses the potato masher method.)

Slowly, add the bacon mixture to the mashed potatoes and stir until everything is well blended and creamy.  

Stir in the green onions and chives.

Transfer to a buttered casserole dish that has been coated, including the sides of the pan, with the finely grated Parmesan cheese.

Sprinkle the cheddar cheese evenly over the casserole. Then sprinkle lightly with smoked paprika.

Bake in a pre-heated 375-degree oven for 30-40 minutes or until hot.

Remove from oven and let sit for 10-15 minutes before serving.

Please note: this casserole can be made ahead. Refrigerate until bringing to room temperature before baking.

A few posts back I included a picture of Max, our other orange kitty sleeping on the decorative pillows on our guest bed. Well, not to be outdone, Miles decided to have his picture taken in the guest room sink. What? How can a cold sink possibly be comfortable? If anything can truthfully be said about this handsome boy, it is that he enjoys sleeping around! We never know where we are going to find him!

CHOCOLATE ORANGE BISCOTTI 

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Well, there is one kind of cookie that is always a hit with Mr. C. (As if he doesn’t like practically any kind of cookie!) But none the less, biscotti, of any flavor, is always a hit with this cookie lovin guy.

So, when we were invited to dine at our friends Paul and Barbara’s home, I decided instead of bringing flowers or a bottle of wine, I would make some biscotti for them to accompany their morning or afternoon cup of coffee or tea. And then, why not try out a new recipe since they are friends and probably would forgive me if the biscotti turned out less flavorful than I expected. And then why not an orange flavored biscotti with mini chocolate chips? Why not, indeed! And the recipe you find below is the result of my adventure.

And oh my, the biscotti turned out much better than anticipated. Not too much orange flavor or overwhelmed with chocolate. Just a nice combination of flavors. And nicely crunchy. But not a jaw breaker.

So, if you too are a fan of biscotti, I recommend you give this recipe a try. And if you have never made biscotti, why are you waiting? If it’s for an engraved invitation, allow me to provide that right here and now.

Dear reader,

You are cordially invited to make biscotti at your earliest convenience.

Yours truly,

Patti

Well, that’s it for today. I’ve started a new book, and the heroine is in dire need of my help. And so far, I can’t see any possible way she is going to avoid either life imprisonment or possibly even a death sentence. (In other words, she’s in deep doo-doo!) So, it must be Patti to the rescue! Or at the very least, I must be a witness to how the sleuth detective is going to save her neck! (Someone has to do it!)

So, ta da for now. But I’ll be back, and after I finish the book, I’ll provide you with not only the name of the book, but also the author. So, stay tuned.

In the meantime, peace and love to all. And happy biscotti to one and all.

2 c. unbleached all-purpose flour, fluffed

1½ tsp. baking powder

½ tsp. kosher salt

zest of 1 lg. orange

½ c. (1 stick) unsalted butter, room temp.

¾ c. granulated sugar

1 tsp. vanilla   

2 lg. eggs, room temperature

1 c. mini chocolate chips

sprinkling sugar (see picture below)

Whisk the flour, baking powder, salt, and orange zest together in a small mixing bowl.  

Using an electric mixer, beat the butter, granulated sugar, and vanilla until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition.

Add the flour mixture in 3 batches with the mixer on low speed. Beat just until blended. Stir in the mini chocolate chips.  

Divide the dough into 4 pieces. Roll each piece into a 1-inch diameter log. Place on a parchment paper lined baking sheet that will fit in your refrigerator. Lightly sprinkle with sprinkling sugar.

Refrigerate for at least 90 minutes.

Remove from fridge and transfer the logs to a larger baking sheet lined with parchment paper and spaced at least 3-inches apart.

Bake in a pre-heated 350-degree oven until light golden, about 15-20 minutes. Remove from the oven and cool for 10-15 minutes. (Keep the oven on go.)  

Place the logs on a cutting board. Using a sharp knife (I use my big old butcher knife, but a serrated knife works well too), cut the logs on a slight diagonal into ¾-inch thick slices. Arrange cut side down back on the baking sheet. Bake until a nice golden brown, about 15 minutes.

Remove from oven and transfer to a wire rack to cool completely before storing in an airtight container at room temperature.

Sparkling sugar

MEATLESS FRIED BROWN BASMATI RICE

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For a quick and easy side dish that goes well with just about any simply prepared meat, I offer up this recipe I prepared the other evening to serve with Pan Seared Halibut (recipe on this site). I had no idea if the fried rice would be a good accompaniment, but as it turned out, it was a great addition to the meal. And the rice had been ever so easy to prepare. And the ingredients were all pantry or refrigerator staples. (At least in our home fresh garlic, fresh ginger, and green onions are required by house rule to always be on hand!) Anyway, I basically made up this recipe because it included only the ingredients I did have on hand. (See how that works!)

So, I’m going to make this post short in honor of the limited ingredients needed to prepare this rice dish. And because I have other requirements for my time today. (Like finishing the book, I started yesterday.) And because I have been exceedingly verbose in my last few postings. And I felt you all deserved a break.

So, have a nice day, be kind to your family and friends, and keep up the hard work of putting delicious and nutritious food on your table.

And just because I love this picture of our home nestled under a rainbow, I posted it for you to see too.  

Peace and love to all.   

¾ c. brown basmati rice, washed

1½ c. water

1 tsp. veggie base (I use Better Than Bouillon Vegetable base)

2 T. veggie oil, divided

4 lg. eggs, beaten

1 sm. garlic clove, finely minced

1 tsp. finely minced fresh ginger

3 T. soy sauce or Tamari

1½ tsp. toasted sesame oil

2 green onions, finely chopped

¼ c. toasted slivered almonds

Step 1

Combine the rice, water, and veggie base together. Cook however you normally cook rice. (I use a rice cooker.) Please note: The rice must be made ahead and allowed to cool completely before being used in this recipe. Leftover rice is the best.)

Also, before adding the cold rice, break it up so there are no clumps.  

Step 2 (just before you are ready to serve)

Heat 1 tablespoon of the vegetable oil in a large frying pan or wok.  

Pour in the beaten eggs. Quickly stir-fry the eggs so they take shape. Once the eggs take shape but are still moist, quickly toss in rice.  

Move the eggs and rice to the side of the pan, add the remaining 1 tablespoon of oil into the empty side of the pan, and add the garlic and ginger. Cook for a couple of minutes. Then mix in with the rice and eggs.

Pour the soy sauce and sesame oil along the edges of the pan. Then toss into the rice mixture until the rice is a lovely light brown. Taste and add more soy sauce and/or sesame oil if needed.

Remove from heat and stir in the green onions and slivered almonds. Serve immediately.

MAPLE SUGAR CORNBREAD  

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Maple Sugar Cornbread

Mr. C. cutting brats and veggies

And checking the soup

The final product

OK, yesterday Mr. C. decided he wanted to fix dinner. (This doesn’t happen very often, and usually only if I’m ill, super busy, or have spent way too much time in the kitchen already and one more meal would drive me over the edge. (This too, doesn’t happen very often. But when it does, Mr. C. either offers to take me out, or he cooks dinner while I read a book, take a nap, or partake of an early double martini!)

Anyway, last evening he made soup – Bratwurst, Cannellini Bean, and Veggie Soup. He made this particular soup, mainly because we had leftover cooked brats in the freezer that had been there for a while. And Mr. C. is wonderful at keeping a close eye on the freezer contents. While I could go 6 years without noticing that forlorn, freezer burned, “whatever” lurking behind newer purchases. (I am not proud of this BTW.) (But it is the truth!) But back to this story.

As with most soups that include dried beans, you must start your soup early in the afternoon if you plan to eat dinner at any time before 9:00 pm. So, while he was chopping veggies at around 2:00 pm, I decided to make cornbread to go along with the soup. But why this cornbread when I already had so many other cornbread recipes already on this site?  

Our dear friend Jim had recently made cornbread using maple sugar. (Yup, I didn’t know such a thing existed either.) So, the last time Jim and Margo were over for dinner, he brought his bottle of maple sugar along for me to try. Well, boy howdy, I’m here to tell you, if you like slightly sweet cornbread that comes with its own maple syrup flavor, this is the recipe for you. And not only is the flavor marvelous, but the texture of this cornbread is divine. And we all have Sue from theviewfromgreatisland.com site to thank. I did change the quantity of maple sugar and the preparation guidelines a bit, but the rest is all on Sue. But the real hero is Jim. So, once again, oh mighty master of all things culinary, thank you for sharing this new-to-me ingredient. (And yes, you can find maple sugar on Amazon.)  

So, do not wait. Do not pass GO. Do not put off making this easy to prepare cornbread. Especially with Thanksgiving right around the corner. I can’t think of a tastier or easier to prepare bread to serve with turkey. Unless of course you are serving cornbread dressing. Then I would have to admit, two cornmeal dishes would be a bit of an overkill.

And before I’m done praising this cornbread, I should also mention that it is perfect with a side of eggs and bacon for breakfast. However you choose to serve this bread, you and your family are in for a treat.

Well, Mr. C. is off to make music at a retirement home in Seattle. I usually go to his gigs with him, but I have stopped going to retirement homes. The residents either think I’m one of them, or the people who run the place want to sign me up! I keep explaining I’m only 80, but they still insist on sending me home with a brochure!

So, instead, I will stay home and keep the home fire burning. (In my case, keep the thermostat set at 70-degrees.) And write up this recipe and post pictures of Mr. C. while he’s away. After all – while the cat’s away (and Mr. C. is a cool cat), the mice (Max, Miles, and I) will play!

But before I let you go, let me tell you about the book I just finished. (Actually, I’m not sure I finished the book, or the book finished me. It was a tough read from start to finish. But I am so glad I read It.) The name of the book is The Name of the Rose by Umberto Eco.

Set in the year 1327. Franciscans in a wealthy Italian abbey are suspected of heresy, and Brother William of Baskerville arrives to investigate. When his delicate mission is suddenly overshadowed by seven bizarre deaths, Brother William turns to the logic of Aristotle, the theology of Aquinas, and the empirical insights of Roger Bacon to find the killer. He collects evidence, deciphers secret symbols and coded manuscripts, and digs into the eerie labyrinth of the abbey (“where the most interesting things happen at night”) armed with a wry sense of humor and a ferocious curiosity.

So, there you go. A book, the likes of which, I have never read before.

And as always, peace and love to all. And Happy Thanksgiving everyone.

1 c. fine corn meal

1 c. unbleached all-purpose flour, fluffed  

¼ c. maple sugar*

¼ c. granulated sugar

1 T. baking powder  

½ tsp. kosher salt

½ c. (1 stick) unsalted butter

¾ c. buttermilk  

¼ c. real maple syrup

2 lg. eggs  

cooking spray

Lightly coat a 9×9-inch baking pan with cooking spray.  

Whisk the corn meal, flour, maple sugar, granulated sugar, baking powder, and salt together in a large bowl.   

Melt the butter in a microwave-safe mixing bowl. Then whisk in the buttermilk, maple syrup, and eggs.   

Add the liquid ingredients to the dry ingredients and mix just until combined. Lumps are fine.

Scoop and spread the batter out evenly in the prepared pan.

Bake in a pre-heated 400-degree oven for 10 minutes, then turn down the temperature to 350-degrees and continue baking for another 20 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.

Remove from oven and place on a wire rack. Serve warm, or heated in your microwave, or at room temperature. Great when served with room temperature butter. Or for a special treat, drizzled with warm maple syrup.

*Maple sugar is a natural sweetener made from boiling maple syrup until the liquid evaporates and granular sugar remains. Maple sugar has a distinct maple flavor and can be used as a replacement for other sugar products like granulated or brown sugar.

PAN SEARED HALIBUT WITH GARLIC, LEMON, AND CAPER AIOLI

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Fresh halibut is one of my favorite fishes to cook. (And of course, eat!) It is flaky and tender, and when cooked properly, it is just heavenly. The secret to wonderful halibut is simply to not overcook it. (I know. Easier said than done.) But like with other items that require a precise internal temperature to be perfectly cooked, I rely on my instant read internal temperature thermometer. And I also believe that halibut is a fish that requires a bit of help to lift it from rather bland to exciting. So, cooked with ingredients like in the four other halibut recipes on this site, or served with a tasty tartar sauce or aioli, halibut can be lifted from ho hum to magnificent. And halibut is pretty darn good for us. (Not perfect because it does contain low to moderate levels of mercury. But then, halibut is expensive, so at least in our household, halibut is not served very often.)

Anyway, I served the halibut Mr. C. had procured at our local Haggen’s grocery store using this recipe. And I served it with my new recipe for aioli. And they were both pretty darn delicious. So, if you too are a halibut lover, I suggest you give these recipes a try.

Well, last week was pretty busy, but this week promises to be a bit more relaxed. And that’s just fine with me. I can handle hustle and bustle in spurts, but the older I get the more I appreciate days when there is nothing on the calendar. I can just kick back, spend a bit of time researching new recipes, cooking, reading, or generally being apathetic. And I must admit, for the sake of my sanity, a bit of apathy is required right now. And definitely a bit of time away from reading the paper. There is only so much gun violence and idiocy that I can read about and still remain able to think and reason clearly. So, I have chosen to walk away from newspapers for a while. I will continue to read Heather Cox Richardson – Letters from an American, because she is the voice of reason in a cacophony of misinformation, repugnant politics, and unbridled greed. So, I haven’t unplugged completely. I’m simply on hiatus. La La La!  

And on that happy note, as always, peace and love to all.   

4 6 oz. halibut fillets

1 tsp. granulated garlic

½ tsp. dried parsley

½ tsp. kosher salt 

freshly ground black pepper

1 T. extra virgin olive oil 

Pat the halibut fillets dry with a paper towel. Season the skinless side of each fillet with granulated garlic, parsley, salt, and pepper.

Heat the olive oil in a large non-stick skillet over medium-high heat. Place the halibut on the hot oil skin side up, and cook without touching until golden, about 4 minutes. Carefully flip the halibut and continue cooking until you reach your desired doneness, 2-3 more minutes. (135-degrees is perfect for flaky, tender halibut)

Serve flesh side up. Pass the aioli. (recipe below)

GARLIC, LEMON, AND CAPER AIOLI

¾ c. mayonnaise

2 garlic cloves, finely minced

1 tsp. Dijon mustard

2 tsp. fresh lemon juice, or more to taste

¼ tsp. granulated onion

¼ tsp. seasoned salt

freshly ground black pepper

2 T. roughly chopped capers

Combine all ingredients and refrigerate. The aioli is best if made several hours before serving.

CHICKEN MARSALA WITH DRIED MUSHROOMS AND EGG NOODLES

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I don’t always have fresh fungi hiding out in the veggie drawer of my refrigerator. (And yes, you should refrigerate mushrooms to keep them fresh. Store them in a paper bag or porous container. Avoid plastic bags and sealed containers when storing mushrooms as the lack of air flow will speed up spoilage.)

Anyway, I didn’t have any mushrooms the other day when I decided to serve chicken marsala for dinner. And as everyone knows, mushrooms are an integral component of marsala. (Chicken marsala is an Italian American dish of pan-fried chicken cutlets and mushrooms in a Marsala wine sauce. The mushrooms are typically seared and tossed with the chicken.) Well, there you go. Except I didn’t have any mushrooms, and I jolly well wasn’t going to make a special trip to the grocery store for one ingredient! So, then, what to do? Well, duh, use dried mushrooms. And that’s just what I did. (And yes, I always keep 2 or 3 types of dried shrooms in my pantry.)

I also didn’t have any heavy cream. Which is also an ingredient you find in most marsala sauced recipes. (Witness one of the other chicken marsala recipes already on this site – Creamy Chicken Marsala with Egg Noodles. (Which BTW, was the basis for the recipe you find below.) My other recipe entitled Chicken Marsala, contains mushrooms but no heavy cream. But neither recipe was exactly right for this occasion, so I simply made do with what was available.

So, basically, I’ve got you covered whether you have or don’t have mushrooms on hand or do or don’t have or want to use heavy cream. And if you hate mushrooms, just leave them out. (I’m sure you figured that part out all by yourself!)  

Regardless of which recipe you use, even if it isn’t one of my recipes, you should make chicken marsala in the near future. It is just so yummy. And I would advise serving it with egg noodles.

Well, that’s all I have to say on the matter. Mr. C. is doing some errands today and has offered to stop at the store and pick up some fresh fish for tonight. And I thought simple fried rice (brown of course) would make a nice and different side dish. So, along with some kind of lemony aioli for the fish, I better do a bit of research on fried rice, because again, I am lacking some of the ingredients in the three fried rice recipes already on this site. So, wish me luck coming up with a tasty new recipe. And I’ll let you know if fried rice is a nice accompaniment to fried fish. Never a dull moment here at Chez Carr.

And as always, peace and love to all.     

⅓ c. broken dried mushroom pieces (I used dry porcini mushrooms)

½ c. boiling water

3 T. unbleached all-purpose flour

½ tsp. seasoned salt

fresh ground black pepper

1 lg. chicken breast, cut into bite sized pieces

2 T. extra virgin olive oil

2 T. unsalted butter

1 shallot, thinly sliced or 2 T. finely diced onion

3 cloves garlic, finely minced

¼ tsp. dried thyme

1 c. Marsala wine

1 c. chicken broth

½ c. whole milk

2 T. cream cheese

2 c. lightly packed dry egg noodles, cooked al dente

Combine the mushroom pieces and boiling water together in a small bowl. Set aside.

Whisk the flour, seasoned salt, and black pepper together in a Ziplock bag. Toss the cubed chicken pieces in the flour mixture to coat. (Save the flour that remains in the bag.)

Heat the olive oil and butter in a large frying pan. Add the chicken and sear on all sides until lightly browned. (The chicken will not be cooked at this point.) Remove the chicken from the pan with a slotted spoon and set aside in a bowl.

Add the shallot or onion and cook for 3-4 minutes. Add the garlic and dried thyme. Cook for 1 minute.

Add the wine and the chicken stock to the pan. Scrape the bottom of the pan using a wooden spoon to remove any browned bits remaining in the pan. Let the liquid come to a boil.

Add the partially cooked chicken back to the pan along with the drained dry mushroom pieces. Simmer for 10 minutes.

Whisk the milk and the remaining flour together in a small bowl and stir the mixture along with the cream cheese into the pan with the chicken. When the sauce is smooth, add the al dente pasta and toss to coat.

Cook for another 1-2 minutes or until the pasta absorbs a bit of the creamy sauce. Taste and add kosher salt and more black pepper if required. Serve immediately.

MARINATED FLANK STEAK

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I just love being able to prepare part of what I plan to serve for dinner earlier in the day. And then, like with this entrée, ask Mr. C. to finish the dish by throwing it on the BBQ. This leaves my hands free to whip up or put the finishing touches on the side dishes. And who doesn’t love wonderfully tender and delicious steak? OK, if you’re a vegetarian, you might not feel the same way I do. But then, you wouldn’t be reading this post in the first place. So, assuming that you too are a marinated steak fan, may I highly recommend this recipe.

And I know. Not everyone has the luxury of slowly reading the paper in the morning sipping on an Americano. And then casually fixing breakfast, cleaning up the kitchen and making a marinade in which to allow the flank steak that you defrosted in the refrigerator overnight soak up all the flavors as it once again spends some quality time in the fridge. But there is a solution even if you are still gainfully employed. Make the marinade the night before. Then before leaving for work the next morning, slip the meat into the marinade, cover, put in the fridge, and walk away knowing a good portion of that night’s dinner is well on its way to being marvelous. Sounds easy, right? But, having been a working mom and not an early riser, every blessed minute of my morning ritual did not include anything more than putting breakfast on the table and getting myself out the door in time to not be late for work. So, you might just want to save this recipe for weekends.

But regardless of when you plan to serve this lovely steak, do it. It truly is yummy.

Well, that’s it for today. It has been very rainy the last couple of days because of an “atmospheric river”. And from everything I have read, atmospheric rivers are quite interesting. And no, atmospheric rivers are not a new phenomenon. They were only given this pretentious new name sometime in the 1990s.

This is what I learned about these “rivers” by going to the USGS site. I thought you might also find this interesting.

  1. Atmospheric rivers transport water vapor from the tropics towards the poles.
  2. Atmospheric rivers are the largest “rivers” of fresh water on Earth.
  3. There’s a rating system for atmospheric rivers like there is for hurricanes.
  4. Though an atmospheric river can help extinguish fall fires, they can increase the hazard of past and future wildfires.
  5. An atmospheric river mega-storm could be California’s other “Big One.”
  6. Atmospheric rivers are expected to increase in intensity in California due to climate change.

So, there you have it. But I’m not going to worry. Climate change is not a real thing.

At least that is what certain politicians are espousing even though there is a near-universal consensus among scientists that climate change is happening and is caused by human activity. So, la la la, I’m going to bury my head in the sand too. Not! I’m simply going to keep hoping and praying that congress can put their differences aside and just do the job of serving their constituents by making a better world for not just Americans but by becoming a positive influence for other nations. And that means both sides coming together for the betterment of all. And no, I don’t care if you’re republican or democrat. Do the job you were hired to do. And do it right! Dammit!

Only by congress standing up for “we the people”, and not caving to the whim of certain newly elected officials with only their own interests at heart, can any real, beneficial work get accomplished. Or any possibility for the return of hope rather than despair that many of us feel. We will make it through this. But we must all represent decency, humility, gratitude, and uppermost – civility. If we, as individuals can’t be civil, then we can’t expect it of others.

Peace and love to all.

4 tsp. Montreal Steak Seasoning (made by McCormick)

1 T. Italian seasoning

freshly ground black pepper

1 T. Worcestershire sauce

1 tsp. granulated garlic

¼ tsp. granulated onion

¼ c. extra virgin olive oil

¼ c. red wine

1-2 lb. flank steak, fat and silver skin removed and lightly scored.

Combine the Montreal Steak Seasoning, Italian seasoning, black pepper, Worcestershire sauce, granulated garlic, granulated onion, olive oil, and red wine together in a glass pan. Place the flank steak in the marinade and turn several times to coat every bit of the steak. Refrigerate for at least 2 hours or longer for extra flavor and tenderness.

Remove the steak from the fridge about 45 minutes before grilling over medium-high heat for about 6 minutes. (Discard the marinade.)

Then flip the steak and grill until cooked medium-rare. (About 130-degrees when poked with an instant read thermometer.)  

Remove from the grill, cover for about 5 minutes, then thinly slice on the diagonal. Serve immediately.  

EASY SAME DAY FRENCH BAGUETTES

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Bread, bread, bread. I know, I know, I know! Another bread recipe, but what can I say? I love bread and I have this compulsion to keep nagging at you to make your own bread for 2 very good reasons. 1) Homemade bread is delicious and doesn’t contain any nasty chemicals. 2) Homemade bread is inexpensive. (Using this recipe, the total cost of making this bread is under a dollar. About 64 cents for the flour, less than a penny for the salt, 20 cents (at the most) for the yeast, and about 4 cents for the olive oil.) Now, where can you buy 4 small loaves of French baguettes for that price? Amen!

Anyway, yesterday I was in the mood for French dip sandwiches. I had leftover flank steak (recipe to be posted soon), onions to caramelize, a couple of slices of pepper-Jack cheese that needed to be used, and a great recipe and makings for au jus (Homemade Au Jus – no Drippings Required). But what I didn’t have was baguettes. And you really cannot make French dip sandwiches without some kind of firm, crusty bread. So, that left only two choices. Send Mr. C. to the store for costly baguettes or make my own. No contest there. And since many of my favorite baguette recipes call for an overnight rise, I had to come up with a recipe that could be ready, start to finish, in less than 4 hours. And the recipe you find below is what I came up with.

So, if you too ever find yourself with no baguettes, but an urgent need for some, give this recipe a try. Easy to prepare, inexpensive, and perfect for French dip sandwiches.

Well, tonight we are going to a local production of the comic opera Falstaff. I can hardly wait. Not only do I love opera; I love that this production is in Mount Vernon rather than Seattle. (No offence, Seattle, but you do know you are becoming more difficult to navigate, with all your one-way streets, bus only lanes, bike only lanes, especially in the dark.) So, I am ready to have a nice dinner out, then drive to McIntyre Hall, park in an easy to enter and exit (and free) parking lot and arrive home 30 minutes later. Ah, the blessings of living in a rural area. Can’t be beat!

On that happy note – as always – peace and love to all.           

1½ c. warm water

2½ tsp. instant yeast*

1¾ tsp. kosher salt

4 c. bread flour, or more if needed

extra virgin olive oil 

In the bowl of your stand mixer, combine the warm water and instant yeast with your dough hook and let sit for 5 minutes. Add the salt and enough flour to produce a shaggy dough. (The dough should be tacky but not sticky.)

Pour a bit of olive oil in the bowl, and using your hands and a stiff spatula, form the dough into an oil covered ball. Cover the bowl with plastic wrap and let rest for 30 minutes.

After 30 minutes, punch down the dough and cover with plastic wrap again and let rise for 1 hour.

Divide dough in half. And then halve again. Shape dough into 4, roughly 10-inch-long loaves with rounded ends. Place on a parchment paper lined baking pan or pans, cover with plastic wrap that has been lightly coated with cooking spray, and let rise again until almost doubled – about 30-45 minutes.

Once doubled and just before placing in your pre-heated oven, sprinkle each baguette with flour and slash each top 3-4 times with a bread lame or serrated knife.

Spray loaves with water and place them in your pre-heated 450-degree oven. Set timer for 20-25 minutes. Bake for 5 minutes and spray with water again. After another 8 minutes spray again with water.

Bake for a total of 20-23 minutes or until baguettes are brown and crusty and have reached an internal temperature of 210-degrees.

Remove from oven and cool completely before storing them in an airtight container.     

To make the dough ahead, after forming the dough into an oiled ball, cover tightly with plastic wrap, and place in the fridge. The next day, punch it down, let it rest for about 10 minutes, and then shape.

*I always use instant yeast whether it is called for or not. But I also always treat it as just regular active yeast. This means allowing the liquid and yeast to mingle for a minute or two to prove to me that it (the yeast) is still alive and willing to work with me. Trust but verify.

BAKED SKINLESS HASSELBACK POTATOES

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I sincerely hope that you are smarter than I am. Seriously. Because I keep forgetting that a potato exposed to light like the ones on my kitchen counter in a basket hanging out with the likes of onions, garlic, shallots, sweet potatoes, and acorn squash, start undergoing photosynthesis and converting those nutrients into energy. Photosynthesis then triggers the production of chlorophyll, and the potato turns green. Unfortunately, this process also creates solanine, a poison that can be dangerous if ingested in large quantities. So, whenever I find even a touch of “the green” it forces me to peel the potato, which in some cases is just fine.

But mainly I like to keep the skin on potatoes, because the skin contains fiber and Potassium, which can help lower blood pressure. Also Vitamin C – a large baked Russet potato with the skin on has 25 milligrams of vitamin C, which is more than 25% of the (RDA) recommended daily amount, Vitamin B6 – a large baked Russet potato with the skin on has 1 milligram of vitamin B6, which is 100% of the RDA, Iron – the skin of a whole baked potato provides 88% of the RDA amount of iron, Fiber – potato skins contains about half of the total dietary fiber in a potato and Folate (Vitamin B9) – the skin of a typical potato contains 30% more folate than the flesh. Folate helps the body create new cells, helps the body produce DNA, which carries genetic information, and works with vitamins B12 and C to help the body break down, use, and create new proteins

So, in summation – the skin of a potato is nutritionally good for us. Until you’re a dummy like me and realize those darling potatoes you had on your grocery shopping list 10 days ago, are still on your counter cuddled up with your onions etc. At which point you must carefully peel just a bit off one of the potatoes to see if there is danger lurking under the potato skin. If no green appears, you are free to use the whole potato, skin and all. However, if there’s a green tinge underneath the skin, you are pretty much obliged, for safety’s sake, to abandon all hope of baking the potato in its lovely nutritious skin.   

So, now, what to do when you really have a craving for a baked potato? Especially if you are like me, and the biggest appeal of baked potatoes is their ease of preparation. Well, you can do what I do. You bite the bullet, peel the little stinkers, and follow this recipe for a delicious and easy to prepare Hasselback potato.

Well, the sun is shining here in Western Washington. Even though outside the sky is blue, many of us are feeling rather blue inside. With every good reason, I might add. But I am going to force myself to just go on with life as if everything was just fine. Because I can’t make it OK for anyone but myself. I can’t prevent injustice. I can’t feed all the hungry children. I can’t insure health insurance for everyone. I can’t keep ugly men and women from doing everything possible to make life a living hell for anyone but themselves. But I can be a good friend. And I can take care of myself by trusting in the goodness of the people with whom I surround myself.

And that would be my advice for you too. Spend time with your friends. See your family members as often as possible. Go hear live music. Read good books*. Bake cookies and share them with your neighbors. Be that positive influence that defends our constitution. We need each other, and never more than in the next 4 years

*And speaking of books, I just finished The Leopard by Giuseppe Di Lampedusa. Set in the l860’s, it is (as the cover of the book implies), “a spellbinding story of a decadent, dying Sicilian aristocracy threatened by the approaching forces of democracy and revolution”. Beautifully written and although some of the characters are less than lovable, they certainly are entertaining and display foibles, some I recognize in others, and some I happen to possess myself. And all very, very real. And presented to us in the form of a lesson, rather than a dogma. I thoroughly enjoyed this book.

As always, peace and love from our home to yours.

3-4 Yukon Gold potatoes

kosher salt

freshly ground black pepper

2 T. unsalted butter, melted

Peel the potatoes and cut into ¼-inch slices, being careful not to cut completely through the bottom of the potato. (Placing pencils on each side of the potatoes when cutting, ensures you don’t slice all the way through the potato.) Place potatoes on a parchment paper lined baking sheet.

Using a pastry brush, slather each potato with half the melted butter and sprinkle with salt and pepper.

Bake in a pre-heated 450-degree oven for 40 to 45 minutes or until tender and golden brown. Baste with the rest of the butter about halfway through the baking process.

When tender and lightly browned, remove from oven and serve immediately. (And yes, you can serve these baked potatoes with all the trimmings as you would serve any other baked potatoes.) (And also, if you are smarter than me, you can leave the skins on the potatoes. Duh!)

CRUMBLE TOPPED PUMPKIN ZUCCINI CARROT PECAN BREAD

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Well, it’s November 6th, and I am currently wearing black. I am in mourning for our nation and especially for the millions of people whom I fear will be adversely affected by the presumptive winner of the presidential election. And although I briefly considered starting my day with a double martini, I decided that it would in no way help our nation and might have some kind of adverse effect on how I make it through the rest of the day. I have really never started my day with alcohol except for adding a little Jack Daniels to my coffee while camping with Dan and Evelyn. (BTW – Thanks Uncle Dan and Auntie Evelyn (my kids’ auntie and uncle) for all the wonderful times we have shared over the years.)  

So, instead of feeling sorry for myself (and every other conscientious person I know), I’ve decided to dwell on the one bad thing that might not happen because of who won the election. There might not be any rioting or killing because some stupid idiots with guns and a feeling they had been cheated out of winning again, might just stay home and reflect on the many wonderful new things that might be coming their way. Like no social security, their affordable health plan revoked, school lunch programs for their children abolished, Medicaid eliminated, more people allowed to roam free with semi-automatic rifles, etc. etc. Now, isn’t that enough to make any “right” minded American happy?! OK, I’m done now. (Well, almost!) And no, I don’t really feel any better. But I had to say what I had to say anyway. But on to this recipe……

Every time I make Curried Pumpkin and Peanut Soup (recipe on site), I always have about a cup of pumpkin puree left over. And although I could just use it in the soup (no one would know the difference), that little bit of extra pumpkin becomes a challenge. And I love cooking challenges.

So, this time I decided it was time for a new breakfast bread. But one that also included chopped pecans, grated carrots, and zucchini, because, well, why not? (Plus, I had a small zucchini that needed to be used.) I went online and found the basic recipe on the whatsformeat.blogspot.com site. I made several changes, including adding a crumble topping, but thanks go to the owner of this site for the basic recipe.

So, if you too love a warm piece of quick bread for breakfast (or anytime really), then give this recipe a try. The bread is moist, tender, and full of flavor. And I promise you, your children will never know they are eating their veggies.

Well, that’s it for today. It’s going to take me a while to get used to the new regime. It probably isn’t going to affect people who have enough money to weather the storm. I’m not worried about that demographic. I fear for those who are poor, ill, aren’t white, not heterosexual, not happy in the body they were born with, pray to a God that isn’t recognized by some people in our country with narrow minds and no empathy, a women’s right to care for their own body, immigrants, and anyone who is in the least bit free thinking. Or has ever crossed paths in a negative way with our new ruler.

So, my hope for myself and all who share my worries is that we can divest ourselves of agony over situations out of our control, bitter feelings toward others with different perspectives, and just go on loving and taking care of each other like we always have. And that’s going to be hard. (At least it’s going to be very difficult for me to find forgiveness in my heart for people with only their own selfish agenda in mind.) But that’s really all we can do, my friends. Forgive, forget, stay positive, stay caring, and get on with our lives.

And as always, peace and love to all.

For the crumble topping: (I suggest you make this first so it can get cold in your fridge while you put the bread part together.)

2 T. packed brown sugar

3 T. unbleached all-purpose flour

¼ tsp. ground cinnamon

2 T. unsalted butter, cold and cubed

Mix the brown sugar, flour, and cinnamon together. Add the cold butter and using a pastry cutter or fork, cut butter into the brown sugar mixture until pea-size crumbles form. Or do what I do, dump the whole mess in a small food processor and whirl until chunks form.

Refrigerate until ready to use. (The colder the topping, the less likely it will sink into the bread while it is baking.)

For the bread:

½ c. vegetable oil
½ c. granulated sugar
½ c. brown sugar

3 lg. eggs
1 tsp. vanilla
1 c. grated zucchini, patted dry with paper towels
1 c. grated carrot, patted dry with paper towels
1 c. canned pumpkin puree

¾ c. chopped pecans
1 c. whole wheat flour
1 c. unbleached all-purpose flour, fluffed
1 T. ground cinnamon
1 tsp. ground nutmeg

¼ tsp. ground ginger

1/8 tsp. ground cloves
1 tsp. baking soda
¼ tsp. baking powder
½ tsp. kosher salt

(And I have no idea why the spaces. I can’t figure it out. And I’m too tired to play with it any longer.)

Grease a 9×5-inch loaf pan or 2 7-inch loaf pans. Line the bottom(s) with parchment paper. (After I place the parchment paper in the bottom of the pan or pans, I turn it over. This way the parchment paper is lightly greased on both sides to allow the baked bread to easily be lifted out of the pan and the parchment paper off the baked loaf.   
Beat the oil, granulated sugar, brown sugar, eggs, and vanilla together in the bowl of your stand mixer until smooth, creamy, and yellow.

Add the zucchini, carrot, pumpkin, and pecan pieces and mix until well incorporated. In a separate bowl whisk the whole wheat flour, all-purpose flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt together. Add the dry ingredients to the wet ingredients until just combined, being careful not to overmix.

Scoop into prepared pan(s). Top with the crumble topping mixture.

Bake in a pre-heated 350-degree oven for 40-55 minutes or until a tester comes out clean. (You might want to check after 40 minutes, because all ovens are different and if the topping is getting too dark, you might want to cover it loosely with aluminum foil.)

Remove from oven and set on a wire rack. Let sit for about 15 minutes before carefully removing it from the pan or pans. Let cool completely before storing in a Ziplock bag or airtight container.