“Blues is to jazz what yeast is to bread. Without it, it’s flat.” Carmen McRae the jazz singer
“A loaf of bread, the Walrus said, is what we chiefly need: Pepper and vinegar besides are very good indeed.” Author Lewis Carroll
Having pretty much stated the obvious, there should be no doubt in your mind that I am, always have been, and will continue to be an ardent bread lover. And when the bread is as easy to make as this one, well all I can say is BRING IT ON!
So, the other afternoon I decided to try, for the umpteenth time, making baba ganoush that was not only palatable but downright delicious. And I succeeded. (See my recipe under Oven Baked Baba Ganoush.) And just because there are certain foods that are perfect together, I made some hummus too. (Also, several recipes on site for hummus.)
But then, what to serve these two amazing dip/spreads with besides crudité? (Raw veggies are always great, but perfect flatbread or naan is not only a compliment but a foundation.) (Hard to keep baba ganoush on a carrot stick!)
So, with these three middle eastern dishes in front of us, we feasted in style.
And the flatbread had been so very easy to make. In fact, the preparation really could not have been more effortless. No mixer involved, and simple straightforward ingredients. And the result – perfect base for hummus and baba ganoush. And this flatbread will be perfect next time I serve Ground Lamb Patties w/Rosemary and Thyme, Ćevapčići (Serbian Grilled Sausages), or Grilled Lamb Patties w/Tzatziki. (All 3 recipes on site.)
So, I am absolutely thrilled to be able to share this recipe with you. And I hope you like this flatbread as much as I do.
Well, it’s sunny and warm here today. While I am inside writing this post, Mr. C. is power washing our driveway. Which is both steep and long. So, while I am doing what I love, he is doing what needs to be done. Therefore, the only fair thing to happen in a situation like this is to 1) thank him for all his effort and 2) build him something he loves. And I’m thinking some kind of bar cookie would do the trick. So, on that happy note, I will bid you farewell for today, and get off my duff and into the kitchen!
Peace and love to all.
½ c. warm water
½ tsp. granulated sugar
1 tsp. instant yeast
½ tsp. kosher salt
2 c. unbleached all-purpose flour, fluffed
3 T. milk
1 T. extra virgin olive oil, plus extra for brushing on flatbread
In a small mixing bowl, combine water, sugar, and yeast. Let stand for 5 minutes.
In a large mixing bowl, combine salt, flour, milk, 1 tablespoon olive oil, and the yeast mixture. Stir to combine until dough comes together. (I use a regular table knife to stir the dough.)
Divide the dough into six equal pieces. Roll each piece in a ball with your hands. Arrange the balls on a small parchment paper lined baking sheet and cover with plastic wrap that has been lightly coated with cooking spray. Let the dough rise for 1 hour.
Heat a large griddle or skillet over medium heat.
Roll the dough balls out on a floured surface to a ¼-inch thickness and place 1 at a time on your ungreased heated skillet. Cook the flatbread until it starts to bubble. (And no, the bubbles won’t pop.) Flip the bread and brush the cooked side with olive oil. Cook the second side for another minute or two or until the bubbles are nicely browned.
Remove to a baking sheet or plate. Serve warm. (I love to serve this simple flatbread with hummus and baba ganoush.)
Store leftover bread in an airtight container at room temperature. Heat flatbread a bit before serving if not enjoying it immediately.
So, if you are like me, then you know how hard it is to make a really good baba ganoush. At least, after many tries, I had never made one that I wanted to make again, much less share with all of you. Until the day before yesterday, that is.
I think one of the mistakes I kept making was grilling the eggplant to get that lovely smokey flavor that is so important to a great baba ganoush. Which invariably resulted in the flesh semi-burning at the surface before the rest of the eggplant tenderized.
Now, I don’t know about you, but I am much better at using an oven than I am at grilling. So, based on several recipes I perused, I decided to take the advice of cooks much better and wiser than myself, and put my oven to work rather than my grill. And then cheat a little by adding a couple of smokey ingredients to offset the lack of the smokiness that comes with grilling.
In truth, I started by leaving the baba ganoush chunky. It tasted OK, but I kept chewing on small pieces of roasted garlic that I found less than appealing. (Hard to smash up roasted garlic using a potato masher.) The rest of the mix was delicious, so I decided, what the heck, and got out my small food processor. This resulted in a lovely, smooth dip which made all the difference. The garlic was still evident, but only in a good way. And with just a drizzle of olive oil and a light sprinkling of smoked paprika on top, the baba ganoush was a winner.
I served the baba ganoush with hummus (several recipes on site under Hummus a Tune Mr. C. and my new favorite Quick and Easy Flatbread. (Find recipe below.)
So, if you too are an ardent fan of baba ganoush, I hope you give this recipe a try. It is simple to prepare, but it does take a bit of taste testing along the way to reach perfection. So, try very hard not to eat the whole batch before it is made available for others to also enjoy.
And as always, dear friends, peace and love to all.
2 med. eggplants
extra-virgin olive oil
4-5 lg. cloves of garlic
2 T. fresh lemon juice, or more to taste
3 T. tahini, or more to taste
pinch ground cumin, or to taste
¼ tsp. baking soda (if baba ganoush is bitter)
smoked paprika, for garnish
Line a large, rimmed baking sheet with parchment paper.
Halve the eggplants lengthwise. Brush the cut side very lightly with olive oil. Place the eggplant halves on the prepared pan, cut side down.
Cut off the top of the garlic cloves. Place garlic onto a square of aluminum foil. Pour a little olive oil over the exposed tops of the cloves and wrap tightly in the foil. Place the garlic packet on the baking sheet with the eggplant.
Roast the eggplant and garlic in a preheated 425-degree oven for 35 to 40 minutes or until the eggplant is tender. Remove from oven and allow to cool.
You will find that the baked eggplant has a darkened skin on the cut side from baking flesh side down on the baking sheet. I advise you to carefully cut around the edge of each eggplant half with a paring knife. Then carefully lift the burned skin off the eggplant and scrape off as much of the unburned flesh as possible into a fine mesh strainer set over a bowl. (And no, the burned part will probably not come off in one nice piece. No one is that lucky! So be patient. This step takes a bit of time. But it’s important.) Discard the burned parts. Then scoop out the remaining flesh into the strainer. Discard the skins.
Let the eggplant sit in the strainer for a few minutes to release some of the unwanted liquid. Remove any blackened parts that might remain. Then stir the eggplant a bit. This will help get rid of any residual liquid. Transfer the flesh to the bowl of your food processor and discard the liquid in the bottom of the bowl.
Gently squeeze the roasted garlic cloves out of their peels and into the food processor.
Add the lemon juice, tahini, cumin, and 2-3 tablespoons of olive oil. Process until smooth. Taste and add additional salt, lemon juice, tahini, or olive oil. (You will probably need more salt Or even some of each ingredient.) If your baba ganoush is a bit bitter, try adding just a smidge of baking soda and give the whole thing another whirl. Taste again and make further adjustments as required.
Scoop into a serving bowl, cover, and refrigerate for a couple of hours. Just before serving, garnish with a drizzle of olive oil and a light sprinkle of smoked paprika.
Great served with my Quick and Easy Flatbread, pita chips, and/or crudité.
QUICK AND EAST FLATBREAD
½ c. warm water
½ tsp. granulated sugar
1 tsp. instant yeast
½ tsp. kosher salt
2 c. unbleached all-purpose flour, fluffed
3 T. milk
½ tsp. fresh lemon juice
1 T. extra virgin olive oil, plus extra for brushing on flatbread
In a small mixing bowl, combine water, sugar, and yeast. Let stand for 5 minutes.
In a large mixing bowl, combine salt, flour, milk, lemon juice, 1 tablespoon olive oil, and the yeast mixture. Stir to combine until dough comes together. (I use a regular table knife to stir the dough.)
Divide the dough into six equal pieces. Roll each piece in a ball with your hands. Arrange the balls on a small parchment paper lined baking sheet and cover with plastic wrap that has been lightly coated with cooking spray. Let the dough rise for 1 hour.
Heat a large griddle or skillet over medium heat.
Roll the dough balls out on a floured surface to a ¼-inch thickness and place 1 at a time on your ungreased heated skillet. Cook the flatbread until it starts to bubble. (And no, the bubbles won’t pop.) Flip the bread and brush the cooked side with olive oil. Cook the second side for another minute or two or until the bubbles are nicely browned.
Remove to a baking sheet or plate. Serve warm. (I love to serve this simple flatbread with hummus and baba ganoush.
Store leftover bread in an airtight container at room temperature. Heat leftover bread a bit before serving.
I am often asked to bring coleslaw to a gathering. And I just realized why that is. Because I make coleslaw that has flavor.
I can’t tell you how many times when I am dining in a restaurant, I order a meal that comes with coleslaw. And either there is no dressing to speak of on the cabbage, or the dressing is so flavorless that it can’t even be detected. And I always wonder to myself, “what in the heck is so hard about making a tasty coleslaw”? The basic ingredients for coleslaw are simple and the dressing is easy to make. So, what’s the problem?
Now granted, not everyone likes coleslaw. My husband included. But he will usually take a bite or two and not complain. But given the choice, he would probably never let coleslaw cross his lips. But I don’t give him any choice because I happen to love coleslaw. So, I make it every so often. And if he doesn’t want to leave the table unsatiated, he has figured out that he might as well put some of this salad filled with cruciferous veggies on his plate. (It’s called – grin and bear it!)
But for me, it’s pure pleasure when the coleslaw is good.
Now the dressing for this coleslaw is not sweet. It has a teaspoon of honey in the dressing, more for the flavor than for the sweetness it provides. But I have other coleslaw recipes on this site that include sugar, if that is the type of coleslaw you prefer. Me, I like them all. Not every day. But often enough to keep Mr. C. a little nervous! (If only he could learn to love cabbage. But at his ripe old age, that just isn’t going to happen. Just like asking me to eat a parsnip or rutabaga. Haven’t let one pass my lips since I was a child and intend to keep it that way. Thank you very much!)
So, all I ask is that you give homemade coleslaw a try. It’s inexpensive to make. It’s crunchy. (And who doesn’t appreciate crunchy food.) And relatively healthy. And it can be made ahead. (Bonus points for that!)
Well, the sun is shining here in northwestern Washington. There is a bit of a cloud cover over the Cascade Mountains, so not all the snowy peaks are in view. But that’s OK. All of them will eventually grace us with their beauty when they are darn good and ready to do so!
In the meantime, flowering shrubs and other plants in our yard are perfuming the air and showing off their colorful blossoms. And a wide variety of birds seem to be happy spending time in our neighborhood. First, they visit Mark and Vicki’s back deck for a bit of sustenance. Then they come to our front yard for a peck or two of suet cake. Then it’s off they fly to one of our fountains for a quick bath and some liquid refreshment. Then it’s time to start over in Mark and Vicki’s yard. (Not a bad life when you think about it!)
May you too enjoy all the wonders our incredible planet has to offer.
Peace and love to all.
4-5 c. finely shredded cabbage (I use a combination of red and green cabbage)
1 lg. carrot, grated
1 stalk celery, finely diced (include the leaves)
½ c. mayonnaise
1 T. apple cider vinegar
1 T. Dijon mustard
1 tsp. honey, opt.
½ tsp celery seeds
½ tsp. kosher salt
fresh ground black pepper
Place the shredded cabbage, carrot, and celery in a large bowl and toss to mix.
In a separate bowl, whisk the mayonnaise, vinegar, mustard, honey, celery seeds, salt, and pepper together.
Pour some of the dressing over the veggies and mix together. If the coleslaw seems dry, add a little more of the dressing. Taste and adjust seasoning.
We are definitely fans of quiche. And because of this, I am always trying to mix things up a bit so that quiche boredom doesn’t set in. So, with variation in mind, and a general nod towards using ingredients on hand, I came up with this quiche recipe.
The first ingredient I was especially delighted to use was the wonderful Canadian bacon we get from a local purveyor of all thing’s carnivore – Del Fox Meats in little old Stanwood, Washington. Not only is this a local business, but the prices are reasonable, the staff nice and helpful, and the quality of the meat very good. And they make their own sausage and jerky. Their homemade Landjeager being Mr. C’s all-time favorite.
So, tick the meat part of the quiche off the list. Now onto the cheese. I happened to have a bit of Swiss cheese in the fridge, along with some Manchego cheese (a sheep’s milk cheese from Spain and one of Mr. C’s favorites) and of course Tillamook Sharp Cheddar.
So, I thought to myself “what the heck, why not use some of each”? I also had some other wonderful cheeses from which to choose, but I thought these three would work well together, and I was right! So, that only left a few additional ingredients to do their part in adding flavor and texture to the usual suspects (great name for a band BTW) – eggs and milk. So, why not caramelized onion instead of the normal green onions, a touch of garlic, some Dijon mustard and black pepper for savory, a tiny pinch of cayenne pepper for the personality component, and fresh spinach to add both color and nutrition. And there you have it. Use what you have on hand quiche.
Now something you should also know. The crust recipe below is super easy to make. No mixer required. But in all honesty, it is not going to produce the flakiest crust you have ever tasted. But for quiche this crust recipe is perfect. It stays together when you lift it out of the pie pan and tastes great. But perfectly flaky it ain’t! So, feel free to use a different pie crust recipe if you should choose to do so.
OK class, what is your cooking lesson for today? Make quiche with what you have on hand and treat yourself and your family to one of the finest dishes ever conceived. And always remember – one of the best things about quiche – it’s a perfect dish to serve for breakfast, lunch, or dinner. And how many other dishes can truly make that claim?!
Well, that’s it for today. It’s still cloudy outside, with rain not predicted, but the clouds have assumed a threatening perspective regardless of what the weather folks have to say.
So, I am going to stay inside and read, write, and generally hide from the world until it is time to go hear a local band – The Usual Suspects (not to be confused with eggs and milk) perform this evening. This will be our first time hearing this band. And I can’t wait because I already know the drummer (Chris Leighton) is one of the best drummers in the area. And the band comes highly recommended by our dear friends and neighbors Mark and Vicki who are also going to be in attendance.
So, I look forward to a night of great music, my dear husband by my side and not on the bandstand, good friends to share the evening with, and the consumption of a dinner I didn’t prepare myself. Can life get much better than this?
And as always – peace and love to all.
For the crust:
2 c. unbleached all-purpose flour
heaping ½ tsp. salt
1 tsp. granulated sugar
scant ¼ tsp. baking powder
7 T. melted unsalted butter or vegetable oil
¼ c. cold water + 1 T. if the mixture seems dry
Whisk the flour, salt, sugar, and baking powder together. Whisk the butter and ¼ cup cold water together. Pour over the dry ingredients. Stir until the dough is evenly moistened. (I use a regular table knife to stir the ingredients together.) Add an additional tablespoon of water if necessary.
Pat the dough across the bottom and up and a little over the sides of a 9-inch pie pan. Crimp or mold the pie crust around the edge to make it pretty.
Bake in a pre-heated 400-degree oven for 12 minutes. Remove from oven and let cool while you prepare the filling for your quiche. Reduce oven temperature to 350-degrees.
For the filling:
2 T. unsalted butter
1½ c. diced Canadian bacon
½ yellow onion, chopped
1 garlic clove, finely minced
1 c. grated Swiss cheese
½ c. grated Manchego cheese (or more cheddar cheese)
1 c. grated sharp cheddar cheese
1½ c. whole milk (part half & half is great)
1 tsp. Dijon mustard
freshly ground black pepper
tiny pinch cayenne pepper
5 lg. eggs
1 c. chopped fresh baby spinach
Heat the butter in a small frying pan. Sauté the Canadian bacon pieces for about 3 minutes. Using a slotted spoon or spatula, remove the bacon to a small bowl. Set aside.
Add the chopped onion and cook over low heat, stirring frequently, until the onion is soft and starts to become a light golden brown, 20–30 minutes. Add the garlic and cook for 1 minute.
Scatter bacon pieces over the partially baked pie crust. Combine the three different kinds of grated cheese and layer 2/3 of the cheese mixture on top of bacon. Scatter caramelized onion evenly over the cheese.
Whisk the milk/half & half, Dijon mustard, black pepper, cayenne pepper, and eggs together. Pour mixture into the pie pan. Sprinkle the spinach and remaining cheese mixture evenly overall.
Hint: to keep your pie crust edge from getting too brown while baking, cover with thin strips of aluminum foil.
Bake in a pre-heated 350-degree oven until the filling is set, about 50-55 minutes. Remove from oven and allow to cool for 5 minutes before serving.
The once great and powerful food wizard of France, Auguste Escoffier (1846–1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. As well as being considered by many to be the father of haute cuisine. And as such, Escoffier stated that there were five mother sauces that he felt typified French cuisine. The five mother sauces being béchamel (basic white sauce),velouté (uses bone broth instead of milk), hollandaise (emulsified egg yolks, lemon juice, and butter), sauce tomat (precursor to our modern tomato-based pasta sauces), and espagnole (brown stock, tomato puree, and flavorful herbs).
Well, being of French heritage myself, I have decided there should be one more sauce that can bring all kinds of dishes to a new level of excellence. Teriyaki Sauce.
OK, I will unequivocally agree that teriyaki sauce is in no way associated with French cuisine. But I would dare anyone to tell me that teriyaki sauce is less relevant to today’s culinary tastes than any of the sauces listed above. (Even if they are “French”!) And especially if the teriyaki sauce in question is as quick and easy to build and as delicious as this one!
So, even though Monsieur Escoffier may be rolling over in his grave, I am going to stick to my premise that a great sauce, regardless of its origin, should qualify as a “mother sauce”! Because along with being extremely flavorful, a mother sauce should be adaptable. And this sauce absolutely fits that definition. For example, added to a veggie stir fry, or sautéed thinly sliced chicken, beef, or pork, or even stirred into simple steamed rice, this sauce takes basic ingredients to a new level of delicious. And who doesn’t welcome that at their table! And as an added benefit of this sauce, it is a whole hell of a lot easier to prepare than any of M. Escoffier’s sauces! Take that buddy!
So, next time you feel the urge to build a simple sauce that will complement a meat or fish dish or ramp up the flavor of stir-fried or steamed veggies, give this simple recipe a try. I believe with all my heart that you will eventually get around to thanking me.
In the meantime, peace and love to all.
½ c. tamari (yes, I recommend tamari over regular soy sauce)
6 T. water, divided (tap water is just fine)
2 T. mirin
2 tsp. toasted sesame oil
½ c. brown sugar, packed
2 garlic cloves, finely minced
2 tsp. finely minced fresh ginger
1 T. cornstarch
In a small saucepan, whisk the tamari, 4 tablespoons of the water, mirin, toasted sesame oil, brown sugar, garlic, and ginger together.
Bring the mixture to a boil, reduce heat, and simmer uncovered for 3-4 minutes.
In a small bowl, whisk the cornstarch and the remaining 2 tablespoons of water together.
Slowly whisk the cornstarch mixture into the simmering tamari mixture and cook for 1 minute. Remove from heat and use in any of your favorite dishes that call for teriyaki sauce.
And yes, this recipe can be doubled or tripled. But be advised, the flavor is very potent, so use sparingly.
Top picture, beignets just out of the oven. Second picture, after sprinkled with powdered sugar.
Just so you know, New Orleans style beignets are different from classic French beignets in that the dough for New Orleans beignets includes yeast to help the dough rise. True French beignets are a choux pastry (no yeast) that relies on moisture content instead of yeast to facilitate rising. (And yes, Café du Monde uses yeast in their beignet dough. And of course, they deep fat fry their beignets, and serve them hot out of their oil bath liberally sprinkled with powdered sugar. But we aren’t going in that direction today. Except for the powdered sugar sprinkling. We are all in on that part!)
Now, if you are not familiar with beignets, allow me to elucidate. Beignets are a type of donut, but with a bit more of a yeast risen texture. And the flavor on the inside is not as sweet as a traditional donut. Which I especially appreciate. But for some, beignets are not as sweet and therefore not as well-known or well-loved as glazed or frosted donuts.
So, in order to make everyone happy, I have given you the recipe for baked beignets topped with powdered sugar. But for those of you who prefer a sweeter overall flavor, I have provided 3 topping recipes to sweeten these basic donuts up a bit. So, below you will find my recipes for Vanilla Glaze, Spiced Rum Glaze, and my crazy good Maple Frosting. If choosing one of these options or your own favorite topping, no need to brush with melted butter and sprinkle with powdered sugar. Just let the baked squares (or your choice of shape) cool completely before adding the glaze or frosting.
The difference with this recipe from other recipes for beignets is not the ingredients in the dough, but the method of turning them from dough into an edible product. In this happy journey to beignet/donut paradise, there is no hot oil used in the making of these tasty morsels. Your oven fulfills that responsibility. Plus, you can choose to make the dough the day before or the same day. Whichever method works best for you. And wait until you read how easy the dough is to prepare. You are going to be blown away. (Hopefully towards your kitchen.) Because this simple recipe makes for some extremely delicious treats that everyone you serve them to is going to love.
One thing I should mention however, which is true for either baked or fried beignets or donuts; they are at their best the day they are made. So, plan to serve them the same day or if that isn’t possible, gently warm them the next day. But be prepared to re-sprinkle them with more powdered sugar. (Like that’s a bad thing. Not!)
So, without further ado (drum roll please), welcome to the world of baked beignets. Or baked glazed or frosted donuts. Regardless of which way you go, you are in for a new and (slightly) healthier way to enjoy a donut.
As always, peace and love to all.
¾ c. lukewarm water
¼ c. granulated sugar
1½ tsp. active dry or instant yeast
1 lg. egg
½ c. buttermilk
4 T. (½ stick) unsalted butter, melted, divided
½ tsp. kosher salt
2 tsp. vanilla bean paste or vanilla extract
3½ to 3¾ c. unbleached all-purpose flour, fluffed, or a tiny bit more as needed
veggie oil (for greasing the mixing bowl)
1 T. milk
powdered sugar (for dusting)
In the bowl of your stand mixer, combine the water, sugar, and yeast with your dough hook and stir until well combined. Let sit for about 10 minutes or until the yeast starts to get foamy on the surface.
Add the egg, buttermilk, 3 tablespoons of the melted butter, salt, and vanilla; mix to combine. Add 3½ cups of fluffed flour and stir on medium-low speed until the dough comes together. The dough should be slightly sticky to touch, but a bit of the dough should still be sticking to the bottom of the bowl. (Resist the urge to add too much flour.) Then turn on medium speed and knead for about 5 minutes.
Pour a small amount of oil into the mixing bowl, and using your hands and a stiff rubber spatula, form the dough into a ball lightly coated with the oil. Cover with plastic wrap.
To bake beignets the same day:
Let the dough rise until doubled in size. (About 2 hours.)
Roll dough to ¼-inch thickness and cut into 1½-2-inch squares. (This is easy to do with a pizza cutter.)
Place the squares on baking sheets lined with parchment paper 1-inch apart. Let the dough rise for about 60 minutes or until the dough is puffy and about doubled in size.
Brush each square lightly with milk and bake in a pre-heated 350-degree oven for about 15 minutes, or until very lightly browned. Don’t overbake.
Remove from oven and while the beignets are still warm (after about 5 minutes), brush them with remaining melted butter and generously dust* with powdered sugar. If possible, eat while still warm.
To bake beignets the next day: Place the covered mixing bowl in the refrigerator overnight. The dough will double or triple in size while it’s in the fridge. Remove from the fridge at least 45 minutes before you plan to roll out and cut the dough.
On a lightly floured surface, roll the dough to ¼-inch thickness and cut into 1½-2-inch squares. (This is easy to do with a pizza cutter.)
Place on parchment paper lined baking sheets at least 1-inch apart. Let the dough rise for about 60 minutes or until the dough is puffy and about doubled in size.
Brush each square lightly with milk and bake in a pre-heated 350-degree oven for about 15 minutes, or until slightly browned. Don’t overbake.
Remove from oven and while the beignets are still warm (after about 5 minutes), brush them with remaining melted butter and generously dust* with powdered sugar. Eat while still warm.
Please note: If you don’t plan to eat all the beignets in one sitting, warm them in your microwave for about 10 seconds just before serving. Then sprinkle with more powdered sugar if necessary.
*An easy way to sprinkle/dust powdered sugar is to place a small amount in a fine mesh strainer and then shake the strainer over whatever you wish to decorate. This same technique works well with cocoa for chocolate dusting.
VANILLA GLAZE
2 c. powdered sugar
⅛ teaspoon salt
1 tsp. vanilla bean paste or vanilla extract
5-6 T. whole milk or cream
Whisk all the ingredients together in a medium bowl until smooth.
Place the beignets on a wire rack over a baking sheet. Coat the beignets with the glaze by dunking each one into the glaze. Place back on the wire, glazed side up, to set completely before storing in an airtight container.
SPICED RUM GLAZE
1 c. powdered sugar
1 tsp. rum
tiny pinch cinnamon
tiny pinch nutmeg
2–3 T. whole milk
In a small bowl, whisk the powdered sugar, rum, cinnamon, nutmeg, and 2 tablespoons milk together. If needed, add more milk to achieve desired consistency.
Place completely cooled beignet pieces on a large baking sheet. Drizzle on the glaze. Allow glaze to harden before storing in an airtight container.
MAPLE FROSTING
2 T. unsalted butter
¼ c. brown sugar, packed
2 T. whole milk
1½ tsp. corn syrup
1 tsp. good maple extract
1 c. powdered sugar
In a small saucepan, melt the butter, then whisk in the brown sugar. When the brown sugar starts to dissolve whisk in the milk and simmer for about 3 minutes over medium heat, stirring continuously until the brown sugar is completely dissolved.
Remove from heat and whisk in the corn syrup and maple extract. Then whisk in the powdered sugar until the frosting is smooth and free of powdered sugar lumps.
Using a large spoon, ladle frosting onto each cooled beignet piece.
Warning: Work quickly or the frosting will start to set up before you get to the last piece. (Take my word for this!)
I didn’t chop up the herbs as much as directed below. But will next time I make this dish.
OK, I love potatoes, Mr. C. not so much. So, when I get the urge to dine on this humble starchy tuber, I try to serve the potatoes in a way that Mr. C. will also be included in the enjoyment. And last night was no exception.
Of course, I always try to pair potatoes with one of his favorite protein dishes so that he too will have something on his plate that elicits a smile. With that in mind, last night I served this oven roasted potato dish with Steak Au Poivre (recipe on site) and romaine salad dressed with Simple Gorgonzola Salad Dressing (recipe also on site). But much to my dismay, he actually liked the potatoes fixed this way as much as I did. (Haute cuisine it wasn’t, but darn good regardless!)
So, if you too are looking for a simple way to serve potatoes that will bring a smile to your family or guests faces, I suggest you give this recipe a try. And really, this dish is ever so easy to prepare. And inexpensive. And isn’t that a great thing in this day and age of “wait – I only filled one shopping bag and the total came to $102.47”!
I don’t know about you, but I’m almost scared to go to the grocery store anymore. That’s why Mr. C. is usually the one to spend the big bucks at our local grocery stores. While I stay at home blissfully unaware of how much money is spent to keep our mouths happy and our internal engines running smoothly.
And don’t even begin to get me started on Farmer’s Markets! Because as much as I adore fresh produce and want to support local farmers, I spend twice as much on produce when I shop at a Farmer’s Market. For me it almost borders on extortion! (Patti to self – “If I don’t buy fresh organic produce at a Farmer’s Market, am I denying the healthiest and tastiest food possible to Mr. C. and myself? Am I not supporting my community? Am I the cause of a local farmer going home with unsold products? Etc., etc.!) And yes, I know, I may be over-thinking the whole Farmer’s Market thing. But I’m very good at over-thinking something, so let’s just leave it at that!
Anyway, I hope you enjoy potatoes fixed this way. And no, I am not going to stop going to Farmer’s Markets. I just plan to take $200 in cash along with me and fill one large shopping bag with produce. Or stop before the bag is full if all my money is gone!
Peace and love to all.
12 – 16 oz. Yukon Gold potatoes
1 T. extra virgin olive oil, plus more if herb mixture is too thick
scant ½ tsp. kosher salt
freshly ground black pepper
½ tsp. granulated garlic
½ tsp. dried oregano, ground fairly fine in a mortar and pestle
½ tsp. dried parsley, ground fairly fine in a mortar and pestle
½ tsp. dried thyme, ground fairly fine in a mortar and pestle
tiny pinch cayenne pepper, opt.
Scrub the potatoes or peel them and cut them into ¾-inch chunks. (If the potatoes are small, just cut them in quarters.)
Soak the potato pieces in cold water for about 20 minutes. (This removes starch and makes for a fluffier potato). Drain and dry the potato pieces.
While the potatoes are soaking, whisk the olive oil, salt, pepper, granulated garlic, oregano, parsley, thyme, and cayenne pepper together in a small bowl.
Toss the dried potato pieces in the olive oil mixture.
Place in a single layer on a parchment paper lined baking sheet and bake in a pre-heated 425-degree oven for 30-35 minutes or until slightly browned and fork tender.
And yes, this recipe can be doubled, tripled, etc.
As some of you know, I always make my own salad dressings. Not only to save money, but to free us from ingesting ingredients that allow many bottled dressings to give Twinkies a run for their money when it comes to shelf-life longevity. Which in my humble opinion is a good thing. Health wise, and monetarily. Not to mention, homemade dressings simply taste better. And fresher.
But in full disclaimer, I don’t go so far as to make homemade mayonnaise or squeeze olives for their oil. But as much as is reasonable, I use ingredients that are free of preservatives.
Now, in all fairness, homemade salad dressing doesn’t last as long as it’s bottled cousin. So, if you are a busy mom or dad and expected to have dinner on the table at a reasonable time for your family after working all day, then I am going to give you a bye on making your own salad dressing. Because the stuff in a bottle will last several days in your refrigerator without you having to worry about poisoning your family. And I don’t want you to feel guilty and stop making salads.
But if you are retired or have more time to prepare a meal, then I truly advise you to stop buying bottled dressing. Make your own! And this is a good recipe to start with if you are new to the world of homemade dressings. It really is yummy.
Well, that’s all I have to say today. And yes, I know. You wouldn’t even be looking at this recipe if you hadn’t already planned to make your own dressing. But being a charter member of the Redundancy Department of Redundancy, I felt duty bound to state my cause!
And as I always say, peace, love, and peace to all.
¼ c. mayonnaise
½ c. gorgonzola crumbles (Costco)
¼ c. sour cream
¼ c. buttermilk, or more to thin the dressing to your desired consistency
½ tsp. white vinegar
¼ tsp. sugar
¼ tsp. kosher salt, or more to taste
freshly ground black pepper
1 sm. garlic clove, finely minced or ¼ tsp. granulated garlic
½ tsp. finely chopped fresh parsley or ¼ tsp. dried parsley
Place mayonnaise and gorgonzola cheese in a small mixing bowl and mush up the cheese until only small chunks remain. (I use a table fork to do the mushing.) Stir in the rest of the ingredients. Taste and adjust seasoning.
Cover bowl with plastic wrap and refrigerate for at least 3 hours.
I’m sure I’ve mentioned my addiction to maple bars somewhere along the line in one of my stream-of-consciousness introductions to a recipe. But if not, let me state unequivocally – I LOVE MAPLE BARS. And have since 4th grade when right across the street from our hilltop grade school in Bothell, Washington (can’t remember the real name of the school) was a small convenience store that sold among other things, maple bars. (I actually have no idea what other items were sold in the store because I was mainly interested in the maple bars. I do have a vague recollection that there were candy bars and ice cream bars available too. But if there was anything else that didn’t resemble something sweet that a kid could put in their mouth, I’m not at all sure what that would be!) And if I recall correctly, the maple bars were a great whacking 5 cents. So, as often as I could, I availed myself of those scrumptious treats. And I have adored them ever since.
Now don’t get me wrong. I have literally gone years without a maple bar coming anywhere near my mouth. But as I’ve gotten to the stage of life when my remaining years are far less than the exceedingly large number of years I’ve already experienced, I’ve come to the conclusion that denying myself the pleasure of a maple bar now and then is ridiculous. Thus, my decision to learn to build my own maple bars in the privacy of my own kitchen!
The first thing I wanted to perfect was the dough for a fabulous donut like base for the frosting. And then of course, figure out how to make the maple frosting just like it’s made in bakeries. And believe me, I’ve tried making maple frosting several times throughout the years. And although the previous tries were OK, they were not what my 9-year-old mouth remembered. Until today, that is!
And truly I don’t remember where I originally found the bones for the frosting recipe. But I messed with the original recipe a bit, and by golly, the kid buried deep within me, was doing cartwheels right in our living room after the first bite. OK, mental cartwheels, but if I were still 9 years old, it would be the real thing!
So, if you too or someone you love has a maple bar addiction, let me introduce you to this quick and easy recipe. The dough is baked not deep fried, so there is a bit of redemption in that regard. However, the frosting is sinfully sweet and has absolutely no healthy redeeming qualities. It is just pure heaven. And definitely should be classified as a guilty pleasure.
Well, that’s it for today. It’s still off and on drizzling outside so I can’t work off any of the calories I took in while savoring today’s maple bar. But hopefully tomorrow I will be able to do more hacking and slashing of shrubs that have become an impediment to anyone wanting to get to our front door or onto our deck. Mainly because my plan is to have another maple bar tomorrow morning along with my over easy egg.
And as always, peace and love to all.
¾ c. whole milk
3 T. unsalted butter
2 T. granulated sugar
1 tsp. kosher salt
2 T. warm water
1 pkg. or 1 scant T. instant dry yeast
1 lg. egg
2½ c. unbleached all-purpose flour, plus more as required
Scald the milk in a small saucepan. Remove from heat and add the butter, granulated sugar, and salt. Stir together and cool to just slightly warm.
In the bowl of your stand mixer add the yeast to the warm water. Add the cooled milk mixture and the egg. Stir together using the dough hook.
Add the flour and knead until the dough is soft and elastic. (You will probably need a good bit more flour. You want the dough to pull away from the sides of the mixing bowl, but still leave a bit stuck to the very bottom of the mixing bowl. The dough will be soft to the touch but not at all tacky. Cover the bowl with plastic wrap and let rise for 1 hour.
Punch down and pat out into a 1″ thick square on a floured surface.
Cut into 8-10 rectangles and let rise again covered for about 30 minutes on a parchment paper lined baking sheet.
Bake in a pre-heated 425-degree oven for 7-8 minutes or until light golden brown. Do not overbake.
Remove from oven and allow to cool for a few minutes before spreading with the Maple Frosting. Then cool the frosted bars completely before eating or storing in your fridge or freezer.
Please note: I start making the frosting as soon as the bars are out of the oven. If you prepare the frosting too far ahead of time, it will be too hard to spread nicely and evenly on the cooling bars.
MAPLE FROSTING
¼ c. unsalted butter
½ c. brown sugar, packed
3 T. whole milk
1 T. corn syrup
2 tsp. good maple extract
2 c. powdered sugar
In a small saucepan, melt the butter, then whisk in the brown sugar. When the brown sugar starts to dissolve whisk in the milk and simmer for about 3 minutes over medium heat, stirring continuously until the brown sugar is completely dissolved.
Remove from heat and whisk in the corn syrup and maple extract. Then whisk in the powdered sugar until the frosting is smooth and free of powdered sugar lumps.
Using a large spoon, ladle frosting onto each warm bar.
Warning: Work quickly or the frosting will start to set up before you get to the last bar. (Take my word for this!)
Please note: This makes a lot of frosting. You may not need all of it. If so, refrigerate the remaining frosting and see what kind of inventive use you can come up with for the rest.
My husband is a feta cheese fanatic. So, when he makes one of his frequent Costco runs, he invariably comes home with a 2-pack of feta. (Unless of course we already have some on hand. Even then, he might just pick some up because “we don’t want to be without. Right?”) He simply can’t help himself! He loves the stuff.
Of course, I am right there with him. But I at least have the good grace to show some restraint in how much and how often this salty, tangy, sharp, and creamy delicious cheese makes it to my mouth! But not Mr. C. He could eat feta cheese every day of his life!
So, in order to change things up a bit for him or whenever I deem it desirable to offer an appetizer to friends or family as a before dinner treat, I make this recipe. It is very similar to my Marinated Goat Cheese recipe (on site), with the exception being that I always have feta in the house. (No duh!) Whereas I must make a special trip to a grocery store to pick up goat cheese. Regardless of which cheese I use; I can always count on my dear husband to gobble it up!
So, if you too are a lover of feta cheese, give this recipe a try. It makes for just a perfect appetizer, and it is so very easy to prepare. (Great in or on salads too.)
Now, if you have never tasted feta, do yourself a favor and buy some at your earliest convenience. Or if you might wonder how to use it besides in this recipe, I have listed some of my other recipes that include this delightful ingredient.
Corn and Black Bean Salad with Feta
Mediterranean Quinoa, Fresh Vegetable, and Feta Cheese Salad
Roasted Beets, Candied Pecans, and Feta Cheese Salad with Balsamic Vinegar Dressing
Honey, Thyme, and Balsamic Glaze Dressed Beets with Feta Cheese
Spinach Salad with Walnuts, Feta Cheese, and Dried Cranberries
Spinach with Almonds and Feta Cheese
Cucumbers with a Yogurt, Feta, and Dill Dressing
Crispy Zucchini Fritters
Mediterranean Brown Basmati Rice Salad
Pearl (Israeli) Couscous Tabbouleh Salad
Mediterranean Quinoa Salad
Well, that’s all I have to offer today. It’s drizzling outside, so there goes any hope of my getting more pruning done in the yard today. I was able to hack a few bushes back into submission yesterday, but there are still plenty awaiting my ministration.
One of my regrets about getting older is not being able to work in the yard like I could when I was younger. I miss getting down on my knees and digging up the earth in preparation for planting something lovely for us to enjoy. I even miss my ongoing and frustrating battle with weeds. There is just something that used to bring me such delight when I could eliminate a dandelion or other obnoxious weed from the yard. I wonder if Freud would have had something worrisome to say about my gusto for the kill. But luckily, he’s gone to his maker, and my knees have reminded me on numerous occasions that my time of weeding in the garden is long gone.
Perhaps in the long run, it’s for the best that my enjoyment of our yard is confined to views from a window or our deck. Seems mentally healthier to appreciate the beauty in our yard and not dwell on the desire to kill. Even if the kill instinct only involved the extinguishment of weeds!
May you too enjoy and appreciate all the majesty and beauty that Mother Nature provides on a daily basis.
Peace and love to all.
½ c. extra virgin olive oil
2 cloves garlic, finely minced
1 T. fresh basil chiffonade
¾ tsp. dried thyme
1½ tsp. dried oregano
1/8 tsp. crushed red pepper flakes
¼ tsp. kosher salt
freshly ground black pepper
8 oz. feta cheese, cut into ¼- inch sized pieces
In a flat covered container, whisk together the olive oil, garlic, basil, thyme, oregano, crushed red pepper flakes, salt, and pepper. Add feta cubes to oil. Gently turn cheese a couple of times to coat. Cover and refrigerate for at least 1 to 2 days before serving at room temperature with crackers or baguette slices.
