STRAWBERRY RHUBARB CRUMBLE

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As with the rest of humanity, at least those of us with half a brain, we basically remain confined to quarters except for necessary trips to local purveyors of food, drink, and other essentials. And perhaps it can be argued that strawberries are not an essential, but at Chez Carr they are as close as it comes! I mean really, who doesn’t own a car that automatically slows down the minute a fresh fruit stand comes in sight? Even before either of our minds can register that stopping for fresh fruit is a really a good idea, our car has made the decision for us. We haven’t even begun a discussion when the brakes are being gently applied, the turn signal is on, and the car has started making a turn if appropriate. Now if your car isn’t helping you out in this manner, maybe you simply haven’t trained it well enough. That of course is between you and your car. I’m not making any judgement calls here. I’m a blog writer, not a car clinician! I’m just saying that it’s nice to have a car that knows what we’re thinking before we do!   

So with an abundance of fresh strawberries at hand, I decided a crumble would be a perfect dessert to share with friends. Socially distancing of course! And since I already had cut up rhubarb in the freezer, I decided to go first cabin. A rhubarb and strawberry extravaganza. After all, our guests, Peggy, Mark, and Vicki were worth the ingredients and the effort! And these bars, recipe compliments of cookingclassy.com, seemed to be enjoyed by everyone. I mean really, crunchy and fruity goodness cut into squares and dolloped with vanilla ice cream, what’s not to like?

And I had especially appreciated how easy they were to prepare. No mixer involved. And just a couple of bowls and hand utensils to clean up.

So all in all, a lovely way to celebrate strawberries.

As always, stay safe, stay sane, and stay objective. Usually if something makes sense, like wearing a mask to not only protect yourself but also those you come in contact with, just do it. Please don’t put a political spin on it. It’s not a matter of political party preference, or rights being infringed upon, or any of the other machinations being touted by the ill-informed. Wearing a mask is merely a way of showing good old fashioned common sense. And right now, more than ever, we need as much common sense displayed as possible. Peace and love to all.

Crumb Layer:

1⅓ c. unbleached all-purpose flour

½ tsp. baking soda

¼ tsp. kosher salt

1⅓ c. old fashioned oats

½ c. brown sugar, packed    

½ c. granulated sugar

¾ c. (1½ sticks) unsalted butter

2 tsp. vanilla extract

Whisk the flour, baking soda, and salt together in a bowl. Stir in the oats, brown sugar, and granulated sugar.   

Melt the butter in a small pan. Whisk in the vanilla and pour over the oat mixture. Stir until the mixture is evenly moistened. 

Press two thirds of the mixture into a lightly buttered 9×9 or 7×11-inch pan. Set the remaining one third aside.

Filling:

⅓ c. granulated sugar

1 T. cornstarch

pinch kosher salt

1 T. fresh lemon juice

2 c. diced strawberries 

2 c. diced rhubarb

Whisk the sugar, cornstarch, salt, and lemon juice together in a bowl. Gently stir in the rhubarb and strawberries. Pour over the bottom crumb crust. Sprinkle the remaining crumb crust evenly over the filling.  

Bake in a preheated 350 degree oven until top is golden brown and crisp and the filling is bubbling, about 40 minutes regular oven, 10 minutes convection (if you have that option). 

Remove from oven and cool on a wire rack. Cut into squares and serve at room temperature or slightly warmed with a scoop of vanilla ice cream.   

Store leftover crumble at room temperature.  

              

KALAMATA OLIVE AND FRESH BASIL VINAIGRETTE

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As I’ve written many times before, building salads can get a bit tedious. At least they can be for me. The problem is – we love salads and salads are very good for us. All those lovely veggies comingled to provide a fresh taste, crunch, texture, and variety to our evening meal. But to bring the whole mess together, a superior salad dressing is a must. At least for us it’s almost sacrosanct. So I am always on the lookout for a dressing that can provide a real zing to our favorite salad veggies without causing me too much trouble to build. In other words – the fewer ingredients, the better!

And yesterday, while I was planning our evening meal, I thought about using Kalamata olives as an addition to a simple vinaigrette. So I went on line. And I found the perfect recipe on the healthyseasonalrecipes.com site. Thank you Katie.

Well, as you can gather by the fact that I am passing the recipe along to you, we loved the dressing. And as delicious as it was, it was also nutritionally sound. Full of healthy ingredients. Some interesting facts about Kalamata olives from the greekcitytimes.com web site.

“Kalamata olives are only found on the Peloponnese peninsula in southern Greece and have played a part in the human diet for thousands of years. Growing under the amazing Greek sun, the olive trees here have much larger leaves than other types of olive trees around the nation and the world, and absorb more sunshine.

This dark cherry sized fruit — yes, the olive is a fruit — that has been used by Greeks for thousands of years not only tastes great, it serves up a host of nutritional benefits.

It’s no secret that doctors and dieticians call it one of the healthiest foods on earth and that’s because Kalamata olives are high in sodium, rich in healthy fats, and contain a natural antioxidant.

Kalamata olives contain a range of health-promoting vitamins and minerals, and are particularly high in iron and vitamin A. It is said that regular consumption may help lower the risk of cardiovascular disease and various cancers.”

So if you too would enjoy raising the bar a bit on the salad portion of your dinner menu, give this dressing a try. I used it last night with chopped red lettuce, massaged kale, and romaine lettuce. I did throw in a few homemade croutons, but only because Mr. C loves them so much. And I love him, so there you go!

As always, stay positive, stay focused, and keep building nutritious and delicious food. And on that happy note, I’m off to the kitchen to prepare Strawberry Rhubarb Crumble Bars. (And yes, I’m sure the delicious part will be there. The nutritious, not as much. But we all deserve a treat now and then. So this is our reward for surviving another week of wearing masks, using disinfectant wipes, washing our hands, social distancing, staying basically sequestered, etc. etc. In other words – doing the right thing!) Peace and love to all.

¼ c. extra-virgin olive oil (Kalamata olive oil*, if possible)

2 T. red wine vinegar

2 tsp. Dijon mustard

pinch kosher salt

freshly ground black pepper

1 small garlic clove, finely minced

8-10 finely chopped Kalamata olives

2 T. chopped fresh basil  

Whisk or shake all ingredients together. Taste and adjust seasoning. Refrigerate. Use on any of your favorite veggie or pasta salads. Recipe easily doubles, triples, etc.   

*I use Trader Joe’s Premium 100% Greek Kalamata Extra Virgin Olive Oil exclusively. For all my cooking needs. The price is right, and I love the flavor. And no they are not paying me to promote this product. I tried, but they said $20,000 was too much. (Just kidding.) I just happen to love their olive oil.   

OVEN ROASTED BEETS AND CAULIFLOWER

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I know this is a very simple recipe. Actually more of a concept than a recipe. But I used this combination of veggies last evening only because I had 2 orange beets and a partial head of cauliflower that really needed to be used. Kind of a now or never situation. I also had a partial shallot that had been in my fridge longer than I care to mention. So – what to do with these poor neglected veggies that would not only assuage my guilt for not using them sooner, but also provide a nice side dish to fried chicken and straight from the freezer Baked Cheddar Cheese and Fresh Chive Polenta. (And yes, I did nuke the polenta before I served it. And yes, leftover frozen polenta heats up beautifully.)

Anyway, against all odds, the combination of beets, cauliflower, and shallots was really tasty. And could not have been easier to prepare.

So I won’t linger over this post today. I know you have better things to do than read about a roasted veggie dish that you have probably either been building or have known about for years. It’s just that I was so surprised at how well these veggies complemented each other. So I felt duty bound to share my findings with you.

So if you too ever find yourself with this trio of veggies, forlorn and sulking like mine were yesterday, or fresh out of your garden, give them a good wash, cut them up, and decorate them with a bit of olive oil, salt, and pepper. Then pop them in the oven, and brighten your dinner table with their very presence. And yes of course you can include other veggies in this mix.

As always – stay healthy, stay happy, and eat your veggies. Even the ones that look like they’ve seen better days. In fact, most veggies purchased from a grocery store have already lost a good deal of their nutritional value by the time you lovingly place them in your grocery cart. So don’t over think using veggies that are a bit past their prime. (OK, maybe it’s best to throw out potatoes that have green skin.) But most veggies which have been held captive in your refrigerator veggie crisper drawer longer than planned are still better for you than say – chocolate cake! Plus even older veggies still retain a goodly portion of dietary fiber, which as we all know is needed to maintain a healthy body (and digestive system). Chocolate cake can simply not make that claim! Peace and love to all.

2 beets, cut into small cubes (I used orange beets cuz that’s what I had on hand)

2 c. cauliflower florets

1 lg. shallot, roughly minced

2 T. extra virgin olive oil, or more as needed

1/8 tsp. kosher salt

freshly ground black or rainbow peppercorns

Combine all above ingredients in a bowl. Pour coated veggies onto a rimmed baking sheet in a single layer.

Bake in a pre-heated 400 degree oven until caramelized and cooked through, about 35-45 minutes. Turn once or twice during cooking. Serve hot, warm, or at room temperature.

SOURDOUGH SANDWICH BREAD (added yeast)

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OK, I’ve baked a lot of bread in the last 50 some years. But I have never, ever baked a loaf of sourdough sandwich bread that compares with this simple recipe I found on the tastesoflizzyt.com site. Easy? OMG! It could not be easier to prepare. Delicious? Truly, could not be better tasting. (I did make a couple of changes, but nothing significant.)

Even the crumb on this bread is perfect. If there hadn’t been a Papa Murphy’s thin crust pizza already in the oven baking away to perfection, we probably would have devoured the whole flaming loaf last evening. (I just had to cut off a piece, spread it with soft butter, and give the bread a taste test. And yes, I cut the piece in half and Mr. C. got to pick which half he wanted.) (And yes, we do buy a “to be baked at home” pizza every once in a while, especially since fear of contracting the coronavirus is preventing us from frequenting fine dining establishments in our area.)

We also do takeout most Friday evenings when our dear friends Mark and Vicki come over to check the progress on their new home that’s being built right next to ours. We remain very adamant about social distancing during their visits however. But truly look forward to our Friday evenings enjoying an adult beverage and eating take out with our good buddies. The fun will really begin when they can actually move into their new digs. (And yes, one of the reasons we do take out is to support the businesses in our community. It might sound corny, but it’s never-the-less a fact.) But back to this bread.

I couldn’t believe how quickly this bread dough came together. And what a beautiful dough this recipe produced. Smooth and silky to the touch and very easy to shape. And I know that sounds strange. But some bread dough just looks and feels better than others. (Perhaps I’ve been making too much bread lately. Or maybe my lack of awareness of how being house bound has actually affected me, and its resulting in my exhibiting undue attention to bread dough pageantry. Regardless, I’m sticking to my original pronouncement. This bread dough is beautiful! And yes I will seek professional help if I become concerned that I’m approaching a bend which I should refrain from going around!)

So if you too find yourself with a sourdough starter that needs to be fed, but don’t relish the idea of discarding the discard, I truly recommend that you bake a loaf of this bread. This luscious loaf is really a thing of beauty and a joy forever. OK, maybe not forever. Maybe not even for a day. But while it lasts, this bread is truly a culinary delight.

As always, peace, love, and understanding to all.

¾ c. slightly warm milk 

1¼ tsp. active dry yeast

1½ tsp. granulated sugar

½ c. sourdough starter discard, room temperature

2 T. vegetable oil, plus more to grease the bowl  

½ tsp. kosher salt

¼ tsp. baking soda

2½ – 2¾ c. bread flour, or more as needed (depends on the thickness of your sourdough starter)

cooking spray

Pour the warmed milk into the bowl of your stand mixer. Sprinkle the yeast and sugar over the milk. Let sit for 5 minutes.

Add the sourdough starter, 2 tablespoons veggie oil, salt, baking soda, and 2 cups of the flour.

Using the dough hook, mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you feel the dough is too wet, add additional flour, being careful not to add too much. 

Pour a wee bit of vegetable oil in the bowl, and using your hands, form the dough into a ball lightly coated with the oil. Cover with plastic wrap and allow the dough to rise in a warm place for 45-60 minutes or until doubled in bulk.

Form the dough into a loaf shape and place in a greased 9×5-inch loaf pan. Pat the dough into the corners of the pan and flat on top. Cover with a piece of plastic wrap that has been lightly coated with cooking spray, (spray side down over the pan), and allow the dough to rise for another 30 minutes or so. (Dough should just barely be higher than the rim of the pan.)

Preheat the oven to 400 degrees. Spray the top of the dough with cooking spray. Bake the bread for about 30 minutes. The top should be golden brown and the internal temperature should read at least 200 degrees.

Remove from oven and turn bread out onto a wire rack to cool completely before slicing. (Do not be tempted to slice the bread when it is still warm. It will turn to mush.) Store in an airtight container.

 

      

OVEN BRAISED KOREAN BEEF

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In the past, Mr. C. and I have gone together with his sister Katie and her husband Rick to share a half beef. And I have absolutely no trouble using up the ground beef, tender steaks, or various other choice bits. But then I am left with chuck steak, rump roasts, arm roasts, chuck roasts, and heel of round. Some of which I have no idea how they should be prepared. Except for one thing that each of these cuts have in common. They are not tender cuts of beef. They are going to need special attention and fussing over to help them achieve greatness. So that equates to a whole lot of braising action that’s going to have to happen at Chez Carr within the next few months. So standby for more recipes of this ilk to come your way.

So armed with the knowledge that I would need to do something noteworthy to the meat to make it palatable, I asked Mr. C. to pull a couple of packages of chuck steak from the freezer, while I went on line to research recipes.

Now I’m a sucker for anything with soy sauce as an ingredient. So I searched under beef and soy sauce and found this recipe on the damndelicious.net site. I messed a bit with Chungahs recipe, mainly because her recipe was designed to be cooked in an Instant Pot. I prefer the more intense flavored braise that happens when meats are left to their own devices in a Dutch oven. So I adapted the recipe to my own personal preferences. Plus I really appreciate the way braising meat flavors the air in my kitchen while it’s bubbling and tenderizing away in the oven. (As with soy sauce, I’m also a sucker for good cooking smells wafting through the house.) 

Anyway, I made this recipe and we both enjoyed it very much. And aside from browning the meat, this was a quick and easy main dish to put together. Then serving it with steamed brown rice and Sunomono, well there was very little prep time involved for this dinner. And sometimes I really appreciate the less time the better in my kitchen. I think getting older is having that effect on me. Although there are still days when all I really want to do is play in the kitchen. Perhaps it’s just that some days preparing food seems more like work; other days it seems a lot like play. I think that happens to most of us who spend any time in our kitchen. At least most of the time cooking still feels more like play than work. So I guess for now at least, you can count on new recipes coming your way via my kitchen.

As always, stay safe, and please respect yourself and those around you by wearing a mask when in public. Also, remember to cut people some slack during this rough time. You haven’t walked in anyone else’s shoes, and many people are wearing multiple pairs of shoes right now. As parent, teacher, spouse, cook, wage earner, shopper, gardener, etc. etc.

So please remain stalwart in all your dealings with others. Compassion, understanding, and empathy never go out of style. Neither does good food. So get cooking. If nothing else it will keep you busy. And busy hands are happy hands. Or so the old adage goes. Peace and love to all.

1 c. beef broth

1 c. water

½ c. reduced sodium soy sauce

1/3 c. brown sugar, packed

1 T. sesame oil

1 T. rice vinegar

1 tsp. Sriracha, or more to taste

1 tsp. granulated onion  

1/8 tsp. white pepper or freshly ground black pepper

2 tsp. vegetable oil

2 lb. beef chuck roast or other tough cut of meat (bones, fat, and grizzle removed as much as possible), cut into 1-inch cubes

4 cloves garlic, minced

1 T. freshly grated ginger

2 tsp. corn starch

sesame seeds

2-3 green onions, thinly sliced

In a large bowl, whisk the beef broth, water, soy sauce, brown sugar, sesame oil, rice vinegar, Sriracha, granulated onion, and white pepper together.

Heat oil in a covered Dutch oven. Add the meat cubes and fry until brown. Add the garlic and ginger; cook for one minute.

Pour the sauce over the meat, cover, and place in a pre-heated 350 degree oven for 1½-2 hours, or until the meat is very tender. (Check after an hour to make sure there is enough liquid. If not, add a bit more water or beef broth.) Meanwhile mix the cornstarch with ¼ cup water. Set aside.

When the meat is tender, remove from oven and stir in the cornstarch slurry. Cook over medium heat on your cooktop until the sauce thickens. Adjust seasoning. 

Serve garnished with green onions and sesame seeds. Great with steamed brown rice and Sunomono (Japanese cucumber salad) or a lovely roasted veggie. 

GINGER SPICE GRANOLA

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And yes, I know I have other recipes for granola on this site. But I like variety. And we eat a lot of granola. Oats are good for us. But one of us, hates oatmeal. With a purple passion. And can’t even get it passed her nose. So therefore, I have to get oats into my diet in some other form.

I love oatmeal cookies, but that probably isn’t what my doctor would recommend as a way to get oats into my daily eating routine. (My doctor has no sympathy or compassion when it comes to my weight and high blood pressure. And why should she? She’s 30 something, skinny as a rail, and probably never tasted a really good cookie in her life! But to her credit, she cares if I live or die. So really, I can’t fault her for that!) So it’s granola for Mr. C. and me. (And yes, I will and do make cooked oatmeal for Mr. C. upon request. But he must prefer granola, because he rarely asks for cooked steel cut oats with brown sugar, cinnamon, and cream.)  

And thankfully, homemade granola is not only delicious, and easy to prepare, it’s a whole lot less expensive than the stuff you can buy in the store. I mean really! How can oats with a bit of nuts and fruit cost so much? Who are these manufacturers trying to kid? We consumers aren’t stupid. Most of us know how much ingredients cost. But apparently there are those who either don’t care, or don’t have the time to make homemade granola that not only tastes much better than store bought, but is a fraction of the cost. (OK, granola isn’t inexpensive to make. But if you take into consideration the ratio of nuts and fruit to oats in a homemade granola as compared with store bought, you are really getting more bang for your bucks when you prepare granola at home. OK, I’ll get off my high horse now and get back to how wonderful this granola tastes when topped with vanilla yogurt, fruit, or just a bit of milk.)

And yes I know that granola can be very caloric. But when you only eat ¼ cup a day, like we do, how bad can that be?

So if you too love granola, but are tired of paying an exorbitant price for oats that have been lightly mixed with a couple of additives, plus ingredients you can’t pronounce that both you and I know can’t possibly be good for us, give this, or any of my other granola recipes a try. Or pretty much any homemade granola recipe that appears on the internet that takes your fancy. Any granola that contains oats, no fillers or preservatives, and plenty of fruit and nuts, just has to be better for you than what you can purchase at your beloved local grocery store.

So do it. Make your own granola. Treat your family to a breakfast that really lives up to the promise of “breakfast of champions”.

And as always – have fun in your kitchen, fix food that is not only tasty but nutritious, and whenever possible, don’t buy deli dinners or food that is prepared, packaged, processed, or contains ingredients you can’t pronounce. OK, once in a while is acceptable. But as a habit, just learn to say – no thank you! Love and peace to all.

1/3 c. extra virgin olive oil

1/3 c. real maple syrup

2 T. molasses (not Blackstrap)  

1 tsp. vanilla extract

1 tsp. fine-grain sea salt  

1¼ tsp. ground cinnamon

1 tsp. ground ginger

6 c. old-fashioned rolled oats

1 c. pecans

½ c. walnuts

½ c. hazelnuts

1 c. unsweetened coconut (I use Bob’s Red Mill Unsweetened Coconut Flakes) 

½ c. chopped dried cranberries

½ c. chopped dried apple slices

½ c. chopped candied ginger

Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper. (Actually, you may need more than one pan.)

In a large bowl whisk the olive oil, maple syrup, molasses, vanilla, salt, cinnamon, and ginger together. Stir in the oats, nuts, and coconut.

Pour the mixture onto the prepared baking sheet(s) and spread into an even layer. (Don’t wash the bowl.)

Bake until lightly golden, about 23 to 25 minutes, stirring halfway through the baking process. Remove from oven, pour back into the same bowl, and stir in the dried fruit. Let cool completely before storing in an airtight container.

Note: Use any kind of nuts you prefer in this granola. Same with dried fruit. The nuts and fruits I used above are just a guideline. But I must say, the candied ginger was terrific in this granola. So if you have some, I would recommend you use it, albeit gingerly. (Sorry, couldn’t help myself.)   

CREAMY CHICKEN CHILI

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I don’t know what the weather is like in your part of the world right now, but here on Camano Island its misty moisty and fluctuating around 65 degrees. Not offshore misty, but rather rainy misty. And not really cold, but not warm either. So to my thinking, it’s still soup and chili weather. So I thought about it for a while yesterday morning and decided to serve chili last evening for dinner.

Now just because I wanted chili for dinner, didn’t mean that I wouldn’t appreciate a new take on an old favorite. And one type of chili I had never made before was a chili containing chicken rather than beef or pork. I like chicken. I’ve got chicken in the freezer. So chicken chili it is! Only one problem. I don’t quite know where to begin. So to the internet I proceeded.

And based on the white chicken chili recipe I found on the cookingclassy.com site (with my own adaptations of course), I prepared this really delicious and comforting dish for supper last evening. It was easy to prepare, contained ingredients I had on hand, and was basically a one dish meal. I like one dish meals. But I decided to fancy up the meal a bit, so I made a small plate of nachos to go with the chili. Simple really. Just a layer of tortilla chips, a bit of both sharp cheddar and mozzarella cheese, and a smattering of pickled jalapeño. Bake for 4-5 minutes in a 400 degree oven, and Bob’s your uncle! (And no, I don’t usually use mozzarella cheese in either chili or on nachos. But I didn’t have any Monterey Jack, so I used what I had on hand.)

So if you too would like to serve chili for dinner some evening, but a chili that’s a bit different, give this recipe a try. Want more heat? Add some fresh jalapeño. Don’t have any cannellini beans on hand, use canned chili beans in a sauce like I did last evening. Don’t like beans, leave them out. Don’t like chicken, leave it out too. Wouldn’t matter. The chili would still be delicious.

In any event, stay happy, stay healthy, and keep trying new recipes. I think one of the reasons I am weathering this coronavirus pandemic with all of its ramifications as well as I am, is because I get to try out new recipes, write about my triumphs, and share them with you. You simply don’t know how much it means to me to be able to include you in my life in this very simple way. Peace and love to all.

1 T. extra virgin olive oil

¾-1 lb. boneless, skinless chicken breasts or thighs, cut into bite sized chunks

seasoned salt

freshly ground black pepper

½ c. diced onion

2 garlic cloves, finely minced

2 c. chicken broth

1 (4 oz.) can diced green chilies

¾ tsp. cumin

½ tsp. paprika

½ tsp. dried oregano

½ tsp. ground coriander

pinch cayenne pepper

1 c. cooked cannellini beans or 1 can beans of choice  

1 c. corn (frozen, canned, or fresh)

2 oz. (¼ pkg.) cream cheese

1 c. grated mozzarella, Monterey Jack, or other melty white cheese

2-3 green onions, thinly sliced

2 tsp. fresh lime juice, or more to taste

tortilla chips

sliced avocado

Heat olive oil in a large pot. Add the chicken. Sprinkle with seasoned salt and pepper. Cook the chicken just until it’s done. Remove from pan and set aside.

Add the onion and sauté until soft. Add garlic; cook for one minute.

Add the chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Add the beans, corn, and cooked chicken. Bring just to a boil. Remove from heat and stir in the cream cheese, mozzarella cheese, green onions, and lime juice. Adjust seasoning.

Serve in soup bowls with tortilla chips and avocado passed at table.

Note: If you have leftover chicken, by all means use it in this dish. Add it along with the beans and corn as instructed in the recipe.   

   

FRIED ZUCCHINI

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OK, this is why zucchini is my favorite veggie. Number one. Most favorite. No competition! And this is the dish I fix for myself for lunch when Mr. C. is hiking or otherwise not at home. Because I want EVERY LAST BIT OF THIS DELICIOUS ZUCCHINI FOR MYSELF. Now I’m not proud of myself on this one. But it is none the less the truth. And it’s my grandmother’s fault. When grandma had zucchini that closely resembled a dirigible in size, she would bring this dish to our dinner table. (My grandparents lived in their own home on the same property as my folks. And we always had dinner together.)

My mom usually cooked the meat portion, but grandma made the sides and dessert. After all, grandma didn’t work outside the home like my mother did. So that must have equated to my mom, that grandma had more time to do most of the evening meal preparation. Which apparently meant that the huge vegetable garden grandma planted and attended every year, plus all the veggies she canned (by herself), the flower gardens she managed, the assistance she provided to my grandfather with his chicken farm, and the laundry she did for my mom, etc. etc., really didn’t count for much. To which I say now that I know better – bullshit! That woman worked harder than my “working” mother ever dreamed of working! Grandma was truly my inspiration for how to live my life. I just realized this too late to actually thank her for all the many blessings she provided to my brothers and me. Grandma also loved beautiful things, adored cats, loved to read, and liked her home to be neat and tidy. (I also got all of these traits from her too.) My mother – not so much.

Now please realize, I am not knocking my mom. She was what she was. And she always had plenty of time and love to give each of us kids. Which was also a blessing. But she simply didn’t possess the force of will that my grandmother never exhibited except in a very subtle and deferential manner. Grandma was quiet (don’t resemble her in that regard), but she almost always got what she wanted. And did whatever she felt was best for those around her. And as a “stay at home” wife, she worked her butt off! (My nod to all of you who are also just “stay at home” wives, husbands, moms, or dads. Not an easy job. And often a thankless one!  And now with the coronavirus situation to make life even more hectic, I’ve said it before, but I still really mean it – you are heroes, each and every one of you.) But back to this recipe.  

As simple as this recipe appears, it is just that! Simple! But what butter, an egg, cornmeal, seasoned salt, and pepper do for the lowly zucchini is almost miraculous. Just nothing finer. So this summer when your neighbor slinks over to your house in the middle of the night and quietly gifts you with zucchini, be sure to thank him or her. They are really doing you a huge favor. And you might do them a favor right back. Give them a copy of this recipe. It’s really the least you can do.

As always, take care of yourself, be kind to everyone, and always remember these words I’ve paraphrased for you from another special grandmother I was lucky enough to call a close friend when I was just 23 years old:  

“Remember – what you are experiencing right now is not the dress rehearsal for your life. It’s the main show. And you are the star. How you choose to “star” in that show is entirely up to you. So be kind to everyone and everything. And always treat your family as friends, and your friends as family, and you can never go wrong.” (Thank you Marie.)

1 egg, or more as needed

½ c. cornmeal, or more if required

butter

zucchini, cut into 1/3 inch thick slices

seasoned salt

freshly ground black pepper

Beat the egg in a shallow container. (I use an 8-inch cake pan.) Pour cornmeal in another shallow container. (You got it, I use another cake pan.)

Melt as much butter as it takes to cover the bottom of a griddle or fry pan.

Dip the cut zucchini in the egg (both sides), then the corn meal (both sides), and place on the griddle.

Sprinkle on seasoned salt (don’t be shy) and a nice sprinkling of pepper. Using a paring knife, cut off small amounts of butter and tuck them in between each of the pieces of zucchini on the griddle. (This dish requires a bit more butter than is usually associated with a fried veggie dish. Thank you grandma!)

Fry the zucchini until it is crispy brown on the bottom side. Carefully flip the pieces and fry the second side until crispy brown. Serve hot off the griddle.  

BOSTON CREAM CAKE

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Not so perfect Boston Cream Cake – read on for the full explanation.

For whatever reason, I had never made a Boston cream cake before yesterday. And yes, I know most people refer to as a pie, but being a baker who definitely knows the difference between a pie and a cake, well, I just had to call it what it is. It’s a cake! Anyway…………….

Yesterday was my birthday. And what I really wanted for my birthday was a chance to bake this cake that I had been salivating over for several years. I had always wanted to serve it to our JazzVox guests. But every time I seriously considered serving it to 35-40 people during a 15 minute intermission, I thought better of it. Ya think!?!? And that didn’t even take into account the amount of time it would have taken me to prepare the darn thing to begin with! Anyway…………..

I made this amazing creation yesterday. And it was, and still is, almost perfect. The cake part is very moist, the butter cream between the cake layers absolutely delicious, and the ganache topping – well – way over the top too much and too rich. And I know what you’re thinking. Patti, you could have made half as much of the ganache and it would have been the perfect amount. Obviously great minds think alike. Because that’s exactly what I did in writing out the recipe for you all. I halved the ganache recipe, and frankly, next time (and there will be a next time), instead of using dark chocolate chips, I’m going to use milk chocolate chips. And maybe bourbon or Cointreau instead of Kahlua. I think for my particular tastes, I will be happier with a different combination. But obviously, you can use any old chocolate chips or booze you want in the recipe. Anyway………….

I’m also not going to place the hot ganache in the refrigerator to get really cold before I try to “dribble” it over the cake. Major mistake. There was no dribbling ganache over a cake happenin’ in my kitchen yesterday, I’ll tell you that! Even though I tried to warm the ganache by placing it in the microwave, I finally just gave up and spread the darned stuff over the top of the cake. I simply had never used a ganache as a “drizzle” before. But now that I have done some reading on the subject, I will never make this same mistake again. And if you follow the recipe below, you won’t either when you make your very own Boston cream cake. And you simply must make this cake. It is truly phenomenal. Anyway…………..

Have fun in your kitchen. Learn from your mistakes (or mine as in this case), because any cook worth their salt is going to have plenty of mishaps along the way. It’s inevitable. And believe me, I’ve had more than my fair share of “kitchen casualties”. But I just keep on truckin’ and advise you to do the same.

As always, peace and love to all

Pastry Cream Filling:

6 egg yolks

½ c. granulated sugar, divided

2 c. whole milk

¼ c. unbleached all-purpose flour

1/8 tsp. fine sea salt

4 T. (½ stick) unsalted butter

1½ tsp. vanilla extract

Combine the egg yolks and half of the granulated sugar in a bowl; whisk until lighter in color. Add the flour and the salt; mix well to combine.

Place the milk and the remaining sugar in a saucepan over medium heat. When the milk just begins to boil, remove from heat. Very slowly dribble the hot milk into the egg yolk mixture, whisking the entire time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat.

Using a whisk, continually beat until the mixture comes to a boil. Let boil for about 1 minute, stirring constantly. The mixture will quickly thicken.

Remove from heat and stir in the butter and vanilla extract. (Feel free to strain if you can see visible lumps.)

Place the pastry cream into a bowl and cover directly with plastic wrap that has been ever so lightly sprayed with cooking spray. (This will prevent a skin from forming on the pastry cream.) Refrigerate for at least 3 hours before assembling the cake.

Yellow Cake:  

½ c. whole milk

½ c. sour cream  

1 c. (2 sticks) un-salted butter, room temperature

1¾ c. granulated sugar  

2 tsp. vanilla

3 lg. eggs

2 lg. egg yolks

2¼ c. cake flour, lightly measured (fluffed)  

1½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

Whisk the milk and sour cream together. Set aside.

In the bowl of your stand mixer, beat the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes or until the mixture is light and fluffy. Add the vanilla. Add the eggs, one at a time, mixing just until combined after each addition. Scrape down the mixing bowl as often as required.

Whisk the cake flour, baking powder, baking soda, and salt together. Add 1/3rd of the flour mixture to the batter and mix just until combined, again, scraping down the sides of the bowl as needed. Add half of the milk/sour cream mixture and combine. Add another 1/3rd of the dry ingredients, mixing just until combined. Add the last half of the milk/sour cream mixture and beat until just combined. Add the final 1/3rd of the dry ingredients and mix just until blended, scraping down the sides of the bowl as a final gesture of good incorporation.  

Lightly grease and parchment paper line 3 – 9-inch cake pans. Scoop the batter evenly into the prepared pans and level the batter with an offset spatula.  

Bake in a pre-heated 325 degree oven for 22-26 minutes or until lightly golden and a toothpick inserted in the center comes out with moist crumbs. Don’t overbake or the cake will be dry.

Remove from oven and place the pans on a cooling rack. When the cake layers are completely cool, remove from pans. (Yes you must discard the parchment paper.) Place the first layer on a cake plate. Spread half of the cold pastry cream over the top just to the edge. Place the next cake layer over the pastry cream, and spread with the remaining pastry cream. Place the third cake layer on top.

Drizzle the ganache on top of the cake allowing it to dribble down the side. Refrigerate the cake until ready to serve. (If you don’t use all of the ganache, that’s just fine. It makes a terrific topping for ice cream.)  

Chocolate Ganache:

½ c. + 2 T. milk, semi-sweet, or dark chocolate chips

½ c. heavy cream

1 T. Kahlua, bourbon, Cointreau, Bailey’s Irish Cream, etc.  

¼ tsp. vanilla

tiny pinch salt

Place chocolate chips in a heat-proof bowl. Set aside.

In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for 1-2 minutes. Then, whisk mixture gently until completely melted and smooth. Add your alcohol of choice, vanilla, and salt. Whisk until the ganache is velvety. But don’t over work.

Let cool for 15 minutes, then pour over the cake.  

HOISIN SAUCE, GINGER, AND PEANUT BUTTER SALAD DRESSING

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We eat a lot of salads at Chez Carr. And for Mr. C., there are really only 2 kinds of salad dressing that he could eat every single night of the week. Blue cheese dressing and Caesar salad dressing. And I must admit, they are my favorite dressings too. Along with Thousand Island dressing on top of a perfect crab and shrimp Louise or Italian dressing with a bit of finely diced Parmesan cheese lightly coating cold, crisp greens. Oh heck, when it comes right down to it, I pretty much like any kind of homemade salad dressing.

In our last farm box we received not just one, but two small red cabbages. I already had a head and a half of green cabbage in my fridge when their red cousins arrived. So I made coleslaw a few nights back and we feasted on it for two dinners and a lunch. But cabbage is never going to be Mr. Cs favorite edible, even though it’s insanely good for us.

So how to dress up a salad to help disguise the fact that there’s going to be a whole lot of cruciferous going on? I knew blue cheese or Caesar dressing would definitely not work with 2 kinds of cabbage, carrots, green onions, pea shoots, diced cucumber, a bit of red leaf lettuce thrown in for good measure, finely minced fresh ginger, and slivered almonds. I figured that what this salad required was a big, bold, blast of flavor. Perhaps a dressing of Asian persuasion?

So I went on line and found this recipe on the culinaryhill.com site. I made a couple of minor changes of course, but I must say, life was good around the Carr dinner table last evening. (Cruciferous and all!)

Now for us, this dressing is never going to take the place of a truly great creamy blue cheese dressing or a perfect Caesar dressing with lots of anchovy action going on. But as a change of pace, and with ingredients that are bold flavored and super crunchy like the one I fixed last night, this dressing was perfect. And it was different. And isn’t it nice to change things up a bit every so often. I frankly get bored making salads every evening. But if I’m making a new dressing, the whole process of peeling, hacking, and slashing the veggies is made better because I get to make something new to go on all those damn cut veggies! And I really like to try out new recipes. It’s actually quite fun. (At my age, I take my fun any way I can get it!)

So if you too could use a new salad dressing to enliven your taste buds, this is the recipe for you. It’s easy to prepare. And because of its bold flavor, it actually covers up some of the veggie flavors that might not be on your family’s all-time favorites list. If I can get (you know who) to eat his cabbage, then it’s got to be a truly tasty dressing.

As always, peace, love, and delicious salads to all.

And sorry about no picture. The dressing is brown. That’s all you really need to know anyway.

2 T. vegetable oil

1 tsp. toasted sesame oil

1/3 c. rice vinegar

3 T.  hoisin sauce, or more to taste

5 tsp. soy sauce, or more to taste

1 T. peanut butter (creamy or crunchy)

1 T. finely minced fresh ginger  

Shake or whisk all ingredients together. Let sit at room temperature at least 30 minutes before dressing your salad. Store in refrigerator.