GINGER MOLASSES REFRIGERATOR COOKIES  

OK, just so you know, when I first bit into one of these cookies, I loudly proclaimed it “the best cookie I ever made”! Now, I may have said that a few times before about cookies I have baked, but I still say, this recipe really produces one heck of delicious, very crisp cookie. And I happen to love crisp cookies. I also love chewy cookies, and soft cookies like my “Pink Cookies”. Which probably means that I am basically a cookie monster. (I’m fine with that BTW!) But more about this recipe, which is based on a recipe I found on the onceuponachef.com site. (A wonderful site that I visit often and know you too would appreciate.)  

Now, the main thing I changed was the shaping of these cookies. I am absolutely in love with refrigerator/ice box/rolled into a log in plastic wrap and placed in the refrigerator overnight, and sliced and baked the next day cookie recipes. Why? The answer is simple. I’m lazy. It is just plain easier to wrap the dough in plastic wrap, than to either roll it out and use cookies cutters, or even shape the dough into balls using ice cream scoops. And I almost always refrigerate cookie dough for several hours or overnight before baking them anyway. Which is not always part of the original instructions. (But should be!)

Which brings me to another thing I always do, even though the directions may differ. If the dough is to be rolled into balls, I use an ice cream scoop. And even if the recipe says to refrigerate the dough before shaping, I shape the balls and then place them in the refrigerator. I mean really, have you ever tried to shape cold dough? Either by hand using a spoon or with an ice cream scoop. What in the name of all things holy are some cooks who write out recipes thinking? Have they ever actually shaped a cookie from cold dough? Do they not realize how easy dough is to shape when it’s first made, and not at all easy to shape when it’s BLOODY COLD AND HARD? Idiotic! OK, I feel better now, having gotten that off my chest.

Anyway, if you too love crispy, very spicy ginger cookies, this is the recipe for you.

Well, that’s it for today. We will be taking a short holiday to Long Beach, Washington in the near future. So, I am busy preparing food to take along. (This cookie among other goodies.) There’s a full kitchen in the condo where we are staying, but I don’t want to spend all my time cooking. So, preparing some dishes ahead is always a good idea. Gives me more time to sit in front of the fire and read. Or play a board game with our dear friends Jim and Margo who are going along mainly to keep us out of trouble. Just kidding. We are too old to get in too much trouble – anymore! This will just be quality time spent with our dear friends.  

We are truly blessed to have so many wonderful friends. And to have family members that we absolutely adore. Can’t get much better than that! May you too be as lucky.

And as always, love and peace to all.

2⅓ c. unbleached all-purpose flour, fluffed

2 tsp. baking soda

¼ tsp. kosher salt

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground allspice

¼ tsp. ground cloves

⅛ tsp. freshly ground black pepper

½ c. finely chopped candied ginger

¾ c. (1½ sticks) unsalted butter, room temp.

¼ c. plus 2 T. granulated sugar

¼ c. plus 2 T. packed light brown sugar

1 egg

⅓ c. molasses (not blackstrap or sulfured)

raw, turbinado, or demerara sugar, for rolling cookies

Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper together in a small mixing bowl. Stir in the candied ginger making certain every little piece is covered in flour.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and light brown sugar together until light and fluffy. Beat in the egg and molasses. (Be sure to scrape the sides of the mixing bowl several times during this process.) Add the flour mixture to the butter mixture and mix just until combined.

Divide the dough roughly in half. Place each piece of dough on a long piece of plastic wrap. Shape the dough into a round log about 1½-inches wide. Sprinkle raw sugar over and around the dough. Using your hands, wrap the dough into the plastic wrap still working to evenly shape the dough into a log. Refrigerate for several hours or overnight.

Remove from fridge and un-wrap logs. Using a sharp, thin bladed knife, slice dough ½-inch thick. (If the slices aren’t round or bits of candied ginger are sticking out here and there, just reform gently with your hands.) Arrange slices, at least 2-inches apart on a parchment paper lined baking sheet.

Bake in a pre-heated 350-degree oven until lightly golden on the bottom and around the edges, 14-16 minutes. (Do not under-bake this cookie.)

Remove from oven and cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.   

  

THREE ONION CHICKEN NOODLE SOUP  

Confession time. I hardly ever make my own chicken or beef stock anymore. I used to be all gung-ho and make homemade stock all the time. But as I’ve gotten older and Better Than Bouillon bases have come into my life, I don’t feel the need to regularly go to all that work. And I know, preservatives Patti. Aren’t you the one always preaching homemade everything. And yes, that’s true. But sometimes it just makes better sense to use my time more productively. (How’s that for justification 101?)

I learned about this type of thinking from a friend who recently recited to me the first paragraph of the new bestseller “Justification for Dummies, An Insider’s Guide to the Thinking (or lack thereof) of former President – – – – – “. (Name withheld to protect the innocent. Me, in this case.) But back to this post.

Just so you know, when there are bones available, I do make my own stock. But that’s not what this post is all about.

This recipe is for the times when all you have is a package of chicken, a few fresh herbs and veggies, and you want a soup that tastes like it started with homemade bone broth and required hours of gentle simmering.  Which, BTW, this recipe fulfills.

So, if you too love chicken noodle soup, you might want to give this recipe a try. It really is very flavorful.

And in case you might desire a copy of the “Dummies” book described above, you won’t be able to find one online or even at your local bookstore. They are literally flying off the shelves in blue states, mainly being used as insulation or to line kitty litter boxes. And in red states, this book has already been banned for speaking uncomfortable truths. So, no luck there!

On a serious note, may you continue to think intelligently and remain compassionate enough to decern truth from fiction, see preconceived opinion that is not based on reason or actual experience (prejudice) for what it is, and have the courage to stand up for what you believe. And always with your own rights and the rights of others foremost in every action you take.

As always, peace and love to all.  

3 T. unsalted butter

1 lb. boneless, skinless chicken thighs or breasts, cut into bite sized pieces

½ med. yellow onion, finely chopped

¼ c. finely minced shallot

6 green onions, finely chopped, divided

2 lg. carrots, diced

2 ribs celery, diced

2 cloves garlic, finely minced

8 c. water

2-3 T. chicken base (I use Better Than Bouillon Chicken base)

¼ c. chopped fresh parsley

2 tsp. finely chopped fresh rosemary

1 tsp. chopped fresh thyme leaves

1 tsp. chopped fresh sage leaves

1 lg. bay leaf

1 tsp. seasoned salt

freshly ground black pepper

tiny pinch crushed red pepper flakes

2 c. chopped and massaged kale

2 c. egg noodles

Melt butter in a large, covered stockpot or Dutch oven over medium-high heat.  Add the chicken pieces and fry until crispy brown. Remove to bowl leaving as much butter in the pan as possible. Set chicken aside in your fridge.

Add the onion, shallot, half of the chopped green onion, carrots, and celery to the pan. Sauté for 3-4 minutes or until the veggies soften a bit, stirring occasionally.  Add garlic and sauté for 1 minute.  

Add the water, chicken base, parsley, rosemary, thyme, and sage, and gently stir until combined.  Then add the bay leaf, seasoned salt, black pepper, and crushed red pepper flakes. Bring soup to a boil, reduce heat, cover, and simmer for about an hour.

After an hour taste and adjust the seasoning.

Just before serving, bring soup just to a boil and stir in the egg noodles, cooked chicken, and kale. Cook until the noodles are al dente.  

Taste the broth again and add seasonings if necessary.

Serve immediately garnished with remaining green onion. 

Miles may not be comforted by chicken soup, but he sure does love the decorative pillows in our guest room.

MY FAVORITE “THIS AND THAT” RECIPES

Of all the lists of my favorite recipes, I was most eager to share this list with you. Because what is more fun than fixing a recipe that is basically its own category. Or could be included in several listings. Take your pick. For example – Brandied Cranberries, which could easily be simply categorized as a sweet sauce. However, it could also appear as an appetizer (served over warmed camembert cheese), a dessert (warmed and dolloped over vanilla ice cream) or the perfect condiment to serve at Thanksgiving or Christmas which was initially the main intent for this delicious cranberry dish.  But it slowly manifested itself into much more. In other words, over time, Brandied Cranberries became a very versatile prepared food item.

Because “this and that” dishes are so adaptable, in some cases, it was impossible to relegate them to just one list. So, you will find several of the items below on other lists. But mainly the items listed below just didn’t fit anywhere else.

I also realized while preparing this post, that the items listed below are hardly ever a main dish. OK, maybe Breakfast Blintzes or Cinnamon Granola with Dried Fruit and Nuts. But certainly not Bourbon Caramel Sauce or Dill Pickles. And that mainly, this is a list of those little extras that make a meal memorable rather than ordinary.

So, I hope you find this post helpful. I know writing it reminded me of some of my favorite ways to keep Mr. C. thrilled and delighted to be sitting down to a meal. Which as it happens, is just what I want for him.

May you too enjoy making your family and friends feel special by making great memories with good food.

We can’t do much about what’s happening in this big crazy world we live in. But we can make our own little world better by appreciating each other to the fullest. And making each day special by the way we treat each other, respect each other, and make life as pleasant as possible for each other. And as cooks, by serving our friends and family delicious homemade food.

As always, peace and love to all.      

MY FAVORITE “THIS AND THAT” RECIPES

Bacon Jam

Blender Hollandaise

Bourbon BBQ Sauce

Bourbon Caramel Sauce

Bourbon Caramel Whipped Cream

Brandied Cranberries

Bread and Butter Pickles

Breakfast Blintzes

Caramelized Onions (under Homemade Au Jus – No Drippings Required)

Chicken or Turkey Stock

Chunky Applesauce

Cinnamon Granola with Dried Fruit and Nuts

Demi-Glace

Dill Pickles

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

Garlic Toast

Homemade Au Jus (No Drippings Required)

Homemade Ricotta Cheese

Hungarian Csalamádé (Mixed Vegetable Pickle)

Kansas City Style BBQ Sauce

Lemon Basil Aioli

Mincemeat (under Mincemeat Galette)

Quick and Easy Party Mix

Peppermint Hot Chocolate Mix

Pie Crust

Popcorn Brittle 

Refrigerator Dill Pickles

Rosemary Roasted Cashews

Seasoned Salt

Seasoned Sea Salt

S’mores (bottom of the “Popcorn Brittle” post)

Spicy Plum Refrigerator Jam

Strawberry, Rhubarb, and Blueberry Compote with Bourbon

Sweet and Spicy Glazed Pecans

MY FAVORITE SALAD DRESSINGS

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

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

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

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

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

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

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

Peace and love to all.

MY FAVORITE SALAD DRESSINGS

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

Balsamic Vinegar and Honey Vinaigrette

Balsamic Vinegar, Garlic, and Lemon Vinaigrette

Basil, Shallot, and Garlic Vinaigrette

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

Creamy and Chunky Blue Cheese Dressing

Creamy Balsamic Salad Dressing

Creamy Caesar Salad Dressing

Creamy Honey-Mustard Salad Dressing

Creamy Italian Dressing

Creamy Pecorino-Romano Salad Dressing

Hoisin Sauce, Ginger, and Peanut Butter Salad Dressing

Italian Dressing with Parmesan

Italian Parsley and Fresh Basil Vinaigrette

Kalamata Olive and Fresh Basil Vinaigrette

Lazy Patti Salad Dressing (see recipe below)

Olive Oil and Fresh Lemon Vinaigrette

Ranch Dressing (and Dip)

Simple Basil Vinaigrette

Simple Gorgonzola Salad Dressing

Simple Italian Vinaigrette

Tahini Lemon Salad Dressing

Thousand Island Dressing – under Chef Salad with Thousand Island Dressing

LAZY PATTI SALAD DRESSING

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

2 parts extra virgin olive oil

1 part rice vinegar (not the sweetened kind)

kosher salt, to taste

freshly ground black pepper, to taste

MY FAVORITE PASTRY AND SPECIALTY BAKED GOODIES

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

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

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

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

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

Peace and love to all.       

MY FAVORITE PASTRY AND SPECIALTY BAKED GOODIES

Baba Au Rhum

Baked New Orleans Style Beignets (and beyond)

Braided Christmas Fruit Nut Yeast Bread  

Bread Pudding with Spiced Rum Sauce

Candied Fruit and Nut Braided Yeast Bread

Christmas Berliner Stollen

Cinnamon Twists

Cream Cheese Danish

Cream Cheese Danish with Homemade Puff Pastry

Danish Puff

Dried Cranberry and Almond Braided Danish

Easy Cheesecake Fruit Bars

Easy Homemade Plain Croissants and Pain Au Chocolat Croissants

Holiday Austrian Kipferl Cookies

Holiday Fruitcake

Individual Jam Filled Cream Cheese Danish Pastries

Jam Tarts

Kouign-Amann

Krendl (Russian Christmas Bread)

Light and Fluffy Cinnamon Rolls with Rum Raisin Cream Cheese Frosting

Peach Kuchen

Quick and Easy Baked Maple Bars

Rugalach

Sticky Buns or Cream Cheese Frosting Topped Cinnamon Rolls

MY FAVORITE SAUCES AND TOPPINGS (BOTH SAVORY AND SWEET)

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

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

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

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

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

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

Peace and love to all.    

SAVORY SAUCES AND TOPPINGS   

Arrabiata Sauce (under Pasta with Arrabiata Sauce)

Beefy Red Wine Sauce with Shallot, Garlic, and Rosemary

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

Blender Hollandaise

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

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

Creamy Lemon Aioli

Curry Sauce for Chicken, Shrimp, Beef, or Lamb

Demi-Glace

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

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

Easy Teriyaki Sauce

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

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

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

Green Chili Sauce (under Green Chili Sauce with Pork)

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

Kansas City Style BBQ Sauce

Lemon Aioli

Lemon Basil Aioli

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

Lemon-Dill Tartar Sauce

Marinara Sauce

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

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

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

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

Rémoulade Sauce

Savory Bourbon BBQ Sauce

Steak Sauce with Mushrooms

Stroganoff Sauce (under Meatloaf with Stroganoff Sauce)

The 5 Mother Sauces of Classical Cuisine (made easy)

Tzatziki

SWEET SAUCES AND TOPPINGS

Blueberry Rhubarb Sauce

Bourbon Caramel Whipped Cream

Caribbean Rum-Raisin Ice Cream Sauce

Chocolate Kahlúa Ice Cream Sauce

Fresh Raspberry Sauce

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

Strawberry, Rhubarb, and Blueberry Compote with Bourbon

PARMESAN ROASTED CAULIFLOWER

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

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

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

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

And as always, peace and love to all.

1 T. unsalted butter

1 T. extra virgin olive oil

¼ tsp. granulated garlic

¼ tsp. kosher salt

freshly ground black pepper

pinch paprika

½ fresh cauliflower, cut into medium-sized florets

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

Line a baking sheet with parchment paper.

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

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

Serve hot out of the oven.

AU GRATIN POTATOES WITH CARAMELIZED ONIONS

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

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

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

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

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

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

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

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

Peace and love to all.

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

2 T. unsalted butter

¾ c. finely chopped onion

2 T. cornstarch

2 c. whole milk

freshly ground black pepper

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

paprika

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

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

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

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

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

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

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

MUSHROOM ONION GRAVY  

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

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

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

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

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

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

Peace and love to all.

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

¼ c. finely chopped shallot

8 oz. fresh button mushrooms, chopped

1-2 cloves garlic, minced

2 tsp. ground** dried porcini mushrooms   

¼ c. all-purpose flour

2 c. water

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

2 tsp. balsamic vinegar

2 tsp. Worcestershire sauce

1 tsp. Kitchen Bouquet

¼ tsp. dried thyme

¼ tsp. kosher salt, plus more to taste

freshly ground black pepper

¼ c. heavy cream or whole milk

1-2 tsp. cognac

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

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

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

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

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

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

BROCCOLI SALAD WITH BACON, DRIED CRANBERRIES, AND SUNFLOWER SEEDS  

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

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

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

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

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

⅓ c. finely diced red onion

1 c. ice water

1 c. mayonnaise

3 T. apple cider vinegar

1 T. granulated sugar

¼ tsp. kosher salt

freshly ground black pepper

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

½ c. dried cranberries

½ c. sunflower seeds

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

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

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

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

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

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