Category Archives: MAIN DISH RECIPES

CACIO E PEPE (CHEESE AND PEPPER) PASTA

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The other evening, I was in the mood for pasta. And lately I have been craving dishes that are either meatless or contain much less meat than I would have enjoyed a few years ago. Plus, I wasn’t in the mood to spend a great deal of time in the kitchen. So, I decided to make this recipe and a grilled romaine salad. We enjoyed the dressing I made for the grilled romaine, but my technique for grilling romaine halves leaves much to be desired. So, I will be posting the Lemony Vinaigrette recipe soon while continuing to perfect the grilled romaine part.

I had been looking at this recipe I had found online several years ago, but never made it because, well, it just seemed too good (and easy) to be true. But now I wonder why in the world I waited. Yes, it’s easy to fix. And it only takes a few minutes to prepare. Plus, the ingredient list could not be shorter. But does that make it less delicious than a dish with 46 ingredients. I think not! It just makes it perfect for weeknight meals and old ladies who upon occasion are not 100% in the mood to spend hours in the kitchen! (That would be me!)

Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish that translates to “cheese and pepper”. This simple 4 ingredient dish consists of butter, black pepper, Pecorino Romano cheese (or Parmesan if you prefer a milder flavor), and al dente spaghetti. It is truly the quickest and easiest pasta dish I have ever prepared. Used as a main dish, it’s perfect with a side salad. Used as a side dish, it would be perfect with a roasted pork tenderloin, baked chicken, flank steak, you name it. And did I mention that it is very quick and easy to prepare.

Anyway, next time you can’t think of anything to prepare for dinner, give this simple dish a try. Add a steamed green veggie or simple salad, and dinner is on the table in no time flat. What could be better than that!?

Peace and love to all.   

8 oz. dried spaghetti or bucatini

2 T. unsalted butter

½ tsp. cracked black pepper

½ c. finely grated Pecorino Romano cheese, plus more for garnish

Fill a pot with water and bring to a boil over high heat. Add a small bit of salt and pasta to boiling water.

Cook pasta, stirring occasionally until al dente, 6 to 8 minutes. While the pasta cooks, melt the butter in a frying pan. Add the pepper and let it bloom* for about 2 minutes. Over low heat.

Drain the al dente pasta, reserving 2/3 cup of the pasta water.

Pour the al dente pasta into the frying pan with the butter and pepper along with 1/3 cup of the reserved pasta water. Add the grated cheese and continue to toss together until cheese melts and the sauce is nice and creamy. Add additional hot pasta water as needed.

Top with more grated cheese and serve.

*Blooming (the heating of spices in fat) draws out and extends the spice flavor to spread throughout a dish. Blooming is most often done at the start of the cooking process because, once infused in oil, the spice flavors more easily permeate a dish as it cooks.

PEPOSO – TUSCAN BRAISED BEEF WITH CHIANTI AND BLACK PEPPER OVER CREAMY PARMIGIANO-REGGIANO POLENTA  

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Peposo in the pan.

Peposo plated. (Over polenta, of course!)

Well, as promised in a recent post, this is my take on Peposo, a traditional Tuscan braised beef and black pepper dish. And as you will soon learn if you make, or should I say, WHEN you make this dish, this amazing preparation should probably have been christened – Braised Beef on Steroids! Because this is not a wimpy, ho/hum, what’s all the fuss about, kind of beef preparation. This dish is a full on, in your face, magnificent use of relatively inexpensive beef, Chianti (or other inexpensive Tuscan red wine containing at least 60% Sangiovese varietal), and a prodigious amount of black pepper. (FYI – Sangiovese is the predominant grape grown in Tuscany. So, if a Tuscan red would pass your lips, then that same wine would be perfect in this recipe.) But on to more great things you should know about this recipe.

It’s bloody easy to prepare. Yes, it takes time to burble its way to perfection. But while it simmers away, you can be doing other amazing things with your time. Like making a lovely green salad to go with this dish. Or start a load of laundry. Or clean your bathroom. Or my personal favorite, put your feet up and read a few chapters in your book. Speaking of books, if you have never read any of Michael Dibdin’s books starring Aurelio Zen, get with it! Fabulous reading if you are an avid mystery lover. If you don’t enjoy mysteries, then never mind. But if you are, and haven’t, then you are in for a treat! But, again, back to this recipe.

I basically made this recipe because I had a hunk of beef that I had found on sale that had been in the freezer since before Covid. Well, maybe not that long, but definitely would be deemed a bit long in the tooth if it were anything other than a piece of meat! So then, what to do with this hunk of beef that is starting to show signs of freezer burn? Well, trim off the offending part and go from that directly to the internet to try and find a recipe that would be perfect for chunks of beef. And easy to make also. And luckily for me, up sprung several recipes for Peposo. I took what I considered to be the best parts of several recipes, and the result you find below is what I came up with.

So, I hope you enjoy this recipe. As I stated above, Peposo is ever so easy to build and absolutely scrumptious. Especially when it’s served over polenta.

Well, that’s it for today. The sun is trying to break through the marine onshore flow that has been obscuring our view of Port Susan Bay and the Cascade Mountains. But if you live near the water, then you take what you get! And I’ll take this part of the world over almost anywhere else any day of the week!

May you too love where you are and who you are with. Because, like me, if you are happy with both, we are among the luckiest people on earth!  

Peace and love to all.

2 T. extra virgin olive oil   

1½ – 2 lbs. lean beef (like top round or sirloin), trimmed of excess fat and cut into 1½-inch cubes

½ tsp. kosher salt

freshly ground black pepper (more pepper added further down the recipe)   

3 cloves garlic, finely chopped 

1 c. Chianti or other Tuscan wine, divided  

1½ c. beef broth

1 (14.5-oz.) can petite diced tomatoes (preferably Italian tomats)

1 T. tomato paste (again preferably Italian)

1 tsp. dried thyme  

1 bay leaf

1 T. freshly ground black pepper, or more to taste  

Heat the oil over medium-high heat in a heavy-bottomed pan that has a tight-fitting lid. (I use my large Le Creuset Dutch oven.) Sprinkle the beef cubes with salt and pepper, then place in the fry pan. Cook beef cubes until each side is a deep, dark brown. Add the garlic and cook for 1 minute.

Add ¾ cup of the Chianti to the pan and let it cook down a bit, scraping the bottom of the pan to loosen any of the brown bits. Add the beef broth, diced tomatoes, tomato paste, dried thyme, and bay leaf. Return to a boil.

Cover the pot, reduce heat to very low, and simmer for about 2 hours, or until the beef is tender.

Stir in the remaining Chianti and the tablespoon of pepper, raise the heat to medium, and simmer for about 20 to 30 minutes uncovered, or until the sauce is quite thick. Taste and adjust seasoning. Remove the bay leaf.

Serve over Creamy Parmigiano-Reggiano Polenta. (See recipe below.)  

Leftovers are wonderful!

CREAMY PARMIGIANO-REGGIANO POLENTA

4 c. chicken broth

1 tsp. kosher salt

freshly ground black pepper (just a smidge)

1 c. polenta (not instant)

2 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano* or Pecorino-Romano**

Bring broth, salt, and pepper to a boil in a large saucepan; pour polenta slowly into boiling broth, whisking constantly until there are no lumps.

Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. (Mixture should still be slightly loose.)

Cover and cook for 30 minutes, stirring periodically. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy, and the individual grains are tender.

Turn off heat and gently stir in the butter and the Parmigiano-Reggiano cheese. Cover and let stand for 5 minutes to thicken.

Stir polenta before serving.

*Parmigiano-Reggiano is aged longer than Pecorino-Romano, so it is harder, drier, and has more of a nutty, sweeter flavor profile, often with mellow caramel notes. 

**Pecorino-Romano, which is a younger cheese, tends to be softer and creamier, with a brighter, grassier, tangier, and saltier flavor profile. (We love both these cheeses!) (And use them interchangeably.)

 

ITALIAN CHICKEN PASTINA SOUP

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So, the first thing you should ask yourself – what the heck is pastina? Well, pastina or pastini, or pastine (however you spell it), is a pasta that can be any shape as long as it is generally smaller than ¼-inch.  Commonly called pastina in the United States, there is no standard “pastina” shape. Rather, it’s a general term for any small, shaped pasta. Pastina comes in the shape of little stars (stelline), tiny balls (Acini di Pepe), tubes, or even tiny macaroni noodles or shells. Orzo is also often classified as pastina. Now you know!

And the second thing that should jump out at you; why is Patti making soup in August? Well, that one is easy to answer. Yesterday when I was trying to decide what to make for dinner, the sky opened and dumped almost an inch of water on our happy little island. Plus, the heavens provided us with a delightful thunder and lightning show. And brooding dark grey clouds to set the stage. So, of course, soup was the perfect dish to serve for dinner. Along with some cornbread, we dined in style. And just because you would certainly want to know, the temperature never got above 61-degrees. Another reason to feature soup for dinner. (That’s my story and I’m sticking to it!)

Now, as to why this soup, well that’s easy. I wanted to serve chicken soup, but one that was just a little bit different. So, I researched a few recipes, glommed this recipe together, and decided to give the soup a scintillating name. Because who isn’t captivated when a recipe title includes the word “Italian”. Add to that a word like “pastina”, and you have a hook that draws in even the most experienced and sophisticated researcher of all things culinary. And to prove my point, you’re reading about this recipe. I rest my case!

Anyway, this soup is very tasty and super easy to prepare. So, if you find yourself yearning for cooler nights, autumn leaves, back to school for your kidlets, (and what parent doesn’t yearn for that), and a break from BBQed this and that, go ahead and break all the rules and build yourself and your family a big old pot of soup. And if this recipe doesn’t rock your socks, I’ve got a lot of other soup recipes that you might find more to your taste. So, be brave. Be the trend setter in your neighborhood. Just don’t wear white shoes after Labor Day and you will be just fine. (Tennies are the one exception.) (It’s white leather shoes after Labor Day that is the societal no no!)  

Peace and love to all.

2 T. extra virgin olive oil

1 med. onion, chopped

2 carrots, diced

2 garlic cloves, finely minced

6 c. water

2 T. chicken base

1 bay leaf

¼ tsp. dried thyme

½ tsp. celery salt, or more to taste

freshly ground black pepper

Parmesan cheese rinds* (whatever amount you like)

4 boneless, skinless chicken thighs

1 T. fresh lemon juice, or more to taste

½ c. pastina, cooked al dente (I use Acini di Pepe)  

2 c. chopped baby spinach

¼ c. chopped fresh chives, opt.

grated Parmesan cheese, for the table

Heat the olive oil in a large, covered pan. (I use my large Le Creuset Dutch oven.) Add the onion and carrot. Sauté until the onion is tender. Add the garlic and cook for 1 minute.

Add the water, chicken base, bay leaf, dried thyme, celery salt, pepper, Parmesan rinds, and chicken. Bring to a boil, reduce heat, cover, and cook the chicken just until done. Remove cooked chicken from pot and allow it to cool before dicing into small pieces. Set aside.

Meanwhile, simmer the broth covered for a good 45 minutes.

Just before serving, remove and discard the Parmesan rinds and bay leaf. Bring the broth to a boil. Add the lemon juice, al dente pastina, diced chicken, and spinach to the pot. Cook only until everything is hot. (Not a minute longer.) Taste and adjust seasoning.

Pass the chives and Parmesan cheese at table.

*Parmesan rinds impart a delicious, slightly salty flavor. They also help thicken and add body to soups, giving thin and brothy soups a silky consistency. You can also use Parmesan rinds in red pasta sauce, ragù, risotto, and beans.  

    

HAMBURGER PATTIES WITH MUSHROOM ONION GRAVY OVER SAVORY CREAM CHEESE POLENTA

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ground beef patties in gravy

polenta for under the Ground Beef Patties

I believe I have stated many times that I love ground beef. Good ground beef that is. The kind that looks like it just came out of an old-fashioned meat grinder. (I don’t care for the mushy stuff that I am finding more and more at my local grocery stores. So, I am about to rebel and tell the fine folks in the meat departments just exactly what I think of the product they are currently passing off as “ground beef”.) (I’ll let you know how that turns out!)

Anyway, I had a package of really good ground beef (wagyu) in the freezer that I believe my good friend Jim gifted me several weeks ago, that I had been waiting to use for something special. (It was so long ago I might have bought the meat myself. But Jim often gives me unique and delicious food items that he has discovered. So, even if the ground beef wasn’t from him, he is getting the credit.) But back to what I was saying about waiting to use this beef. (And really, for what I was waiting, I really don’t know. But none-the-less, I was conscientiously determined not to use this wonderful meat for something like tacos. (Too plebeian for words!} The meat had to be used for a special dish.)

And I do believe this recipe for beef patties and gravy fits my criteria. Because these beef babies, when served over polenta and smothered in gravy are good enough to serve to even the pickiest gourmand. Really!

Now, I am not going to tell you that this is a quick and easy meal to prepare. Because that would be a lie, and I refrain from lying unless it is absolutely necessity. (Yes, those pants make you look 20 pounds lighter. That kind of little white lie.)

So, when you decide to serve this to your nearest and dearest, give yourself time to make the patties, gravy, polenta, and either a side salad or a steamed green veggie. And of course, do not forget appetizers and dessert. This recipe demands that appetizers come first with dessert to follow the meal. (OK, not necessary if you are only serving it to your family. But to guests, there MUST be appetizers and dessert.)

(Patti’s rules of hosting guests demand appetizers and dessert. Even if your guests are bringing one or both!)

Well, that’s it for today. I have Candied Ginger Molasses Cookies in the oven, and I must see to them. If the recipe works, you will know all about it in the next couple of days. If it doesn’t work, you won’t hear a thing from me!

Peace and love to all. And do try this recipe. It is FABULOUS!!!!  

For the hamburger patties:

½ c. yellow onion, very finely minced

3 T. grated frozen unsalted butter

2 cloves garlic, finely minced

2 tsp. Dijon mustard

2½ tsp. Worcestershire sauce

1-1¼ lb. lean ground beef

kosher salt

freshly ground black pepper

2 T. extra virgin olive oil

Gently combine the minced onion, butter, garlic, Dijon mustard, Worcestershire sauce, and ground meat. Don’t overwork the meat or it will make the meat tough.

Form into 4 or 5 round, plump patties. Refrigerate for at least 30 minutes. (Several hours is better.) Remove meat from fridge and season each side with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the hamburger patties and sear on each side for 2-3 minutes. Remove from pan and set aside. (The patties will not be cooked through. That will come later.) (Save the pan, plus grease, for the gravy.) 

For the onion and mushroom gravy:

1 yellow onion, peeled, halved, then halved again, and thinly sliced

8-10 button mushrooms, thickly sliced

5-6 tsp. all-purpose flour

2 c. beef stock (I use 2 cups water and 2 healthy teaspoons Better Than Bouillon Beef base)

1 tsp. Dijon mustard

1 tsp. dried thyme 

3 T. Worcestershire sauce

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

Heat the pan and the remaining oil used to cook your beef patties and add the onion. Stir over low heat for several minutes or until the onion is soft and starting to brown. Add the mushrooms and cook until they too are starting to brown. 

Add the flour and stir for 1 minute or until the onions and mushrooms are coated.

Slowly add the beef stock, whisking the whole time. Then add the mustard, thyme, Worcestershire sauce, salt, and pepper. Simmer for 8-10 minutes or until thickened. Taste and adjust seasoning.

Add the seared hamburger patties back to the pan and cook uncovered until the patties are cooked through.  

Serve with Savory Cream Cheese Polenta (see recipe below) or mashed potatoes, pasta, or rice. (It’s all good!)

SAVORY CREAM CHEESE POLENTA   

4 c. water

1 tsp. beef base

¾ tsp. kosher salt

freshly ground black pepper

scant 1/8 tsp. dried thyme

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) low fat, Neufchatel, or regular cream cheese

Bring the water, beef base, salt, pepper, and dried thyme to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.

Lower the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for 25 minutes.

Stir occasionally so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Stir in the butter and cream cheese. Taste and add more salt if necessary.

    

QUICK AND EASY CREAM OF TOMATO BASIL SOUP WITH OVEN BAKED GARLIC CROUTONS

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I just love tomato basil soup. And when it is as easy to prepare as this one, I am truly a happy camper. Because I don’t always feel like cooking. Or spending a lot of time preparing delightful dishes to thrill and delight our palates. (I know that might shock some of you who probably think I spend all of my waking hours in my kitchen and that I must undoubtedly wear an apron to bed.)

But I am no different than any other person. Most of the time, yes, I am blissfully happy spending time in my kitchen. Other days, however, my kitchen is the enemy. (Luckily that feeling never lasts very long. But it is happening more regularly as I continue to pack on the years.)

So, when I can make a soup as easy to prepare and as delicious as this one, on the rare days when cooking is tantamount to swimming in shark infested waters, I feel like I’ve won the lottery!

Just a bit of hacking and slashing of onion and garlic (term coined by my dear friend and neighbor Vicki), combining a few ingredients in a pot, and a bit of time for the ingredients to all become friends as they burble away on the stove. Then, a bit of tasty garnish, and Bob’s your uncle! What could possibly be better than that?!

So, if you too love tomato basil soup, give this recipe a try. It is just plain YUM. (And stinkin’ easy to build.)

Well, that’s it for now. I plan to live the life of a slug this afternoon. I’m going to move slowly, leave a trail of mess behind me, munch on whatever is available, and seek shelter from the sun at every opportunity. In human terms, I’m going to lay low, read my book in my favorite chair, and eat leftovers for dinner. By myself. Because Mr. C. has a gig this evening.

So, where normally I would go with him, tonight I am going to stay home and entertain our cats. (Probably study the inside of my eyelids at some point also.)  And hopefully still have the strength to work on my menu plan for our upcoming trailer trip with good friends Craig and Marsha.

So, I expect your afternoon and evening will, to all appearances, be much more productive than mine. But you know, more and more I am appreciating time to just relax and let the world revolve without me. To others, this supposed down time might seem ineffective. But it allows me time to think of ways to help keep us both happy and healthy. In other words, time spent in preparing a plan for success.

Hopefully you too take the time to plan for positive and wonderful things to enrich your own life and the lives of those around you. Because positive thinking (and action), has always had the power to turn a bad day into a better one and to make a good day even better. Not only for yourself, but for those around you.

Peace and love to all. And happy cream of tomato basil soup!

2 T. unsalted butter

1 c. finely chopped yellow onion 

2 sm. garlic cloves, finely minced

1 (28-oz.) can crushed tomatoes (I use Cento brand crushed tomatoes)

1 c. water

2 tsp. chicken base (I use Better Than Bouillon Chicken Base)

1½ tsp. dried basil  

1 tsp. granulated sugar

tiniest pinch crushed red pepper flakes

pinch kosher salt

freshly ground black pepper 

6 T. heavy cream (half & half or whole milk will work in a pinch)

⅓ c. finely grated Parmigiano-Reggiano, plus more for garnish

croutons, for garnish (see recipe below) (or from your grocery store)

Heat the butter in a nonreactive pot or enameled Dutch oven over medium heat. Add the chopped onion. Sauté gently for several minutes, stirring occasionally, until the onion is very soft and just starting to brown. Add the minced garlic and sauté for 1 minute until fragrant.

Add the crushed tomatoes, water, chicken base, dried basil, sugar, crushed red pepper flakes, salt, and black pepper. Bring to a boil then reduce heat, cover, and simmer for 20-30 minutes.

Add the heavy cream and grated Parmigiano-Reggiano cheese; return to a simmer. Taste and adjust seasoning. (If you like a thinner soup, add a couple more tablespoons of cream.)

Serve topped with additional Parmigiano-Reggiano and Oven Baked Garlic Croutons. (See recipe below.) (Or, of course, your favorite store-bought croutons.)

OVEN BAKED GARLIC CROUTONS

1 T. unsalted butter

1 T. extra virgin olive oil

1 clove garlic, finely minced

½ tsp. dried parsley

pinch kosher salt

freshly ground black pepper

2 c. bread cubes

Heat the butter, olive oil, garlic, parsley, salt, and pepper in a medium sized frying pan. When starting to burble, remove from heat and stir in the bread cubes. Transfer to a small low sided baking pan and bake in a pre-heated 375-degree oven for 15 minutes, or until the bread cubes are crisp and starting to brown. Turn the cubes once during the baking time.

Remove from oven and allow to cool completely before using or storing in an airtight container.

BUFFALO CHICKEN BITES WITH BLUE CHEESE DIP

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I love buffalo wings. But as an entrée for a large group of people – no way! So, when I was deciding what to a fix for a recent picnic get-together at our home, I decided to forgo the usual way to serve buffalo chicken, thus saving everyone the mess, stains on my cloth napkins, and everyone multiple trips to our bathrooms to wash their hands. So, with ease of preparation, serving, and eating I came up with this recipe.

Now don’t get me wrong. I still make buffalo wings when I am hungry for the real thing. But even then, I don’t deep fat fry them the way they do in restaurants. I bake them and then introduce them to the sauce. (See my recipe under the clever title Buffalo Wings on this site.) I also bake the heck out of the wings to the point of being almost over done. Because I hate wings that are technically cooked but are still stringy, chewy, and basically hard to eat. And, if truth be told, I usually use chicken drumettes or if I use the whole wing, I remove the tips. And I must say, my baked chicken wings are fantastic! Give that recipe a try too.

I also have another recipe that might interest you – Buffalo Chicken Salad with Blue Cheese Dressing. (Really the precursor to this recipe.) (And since I failed to take a picture of the chicken bites for this post, you can get a bit of an idea how they look by viewing that recipe.)

And while I’m still on the subject of chicken wing recipes, for a change of pace, you might want to try my Sweet & Sour Chicken Wings. These wings are by far the best Chinese style chicken wings you will ever eat. I promise you! And they are easy to prepare. But back to this recipe. (I mean really, that’s the reason you are visiting this site to begin with!) (And I do apologize for blathering. I just get so carried away when I’m talking about food! And so excited to share recipes with you!) Anyway…..   

This way of serving buffalo chicken is easy to prepare, easy to serve, and just plain easy to eat. And delicious. Not too spicy, but with enough flavor to keep almost everyone happy. So, I hope you will give this dish a try next time you get a buffalo craving.

Well, it’s sunny again today in the north sound region of the great state of Washington. There are a few clouds over the Cascade Mountain range, so all the snowcapped peaks that we can usually see appear to be in hiding. But they’ll come back. They always do. And bless them for that.

And bless you for being interested in cooking for yourself and your family and friends. Too many people these days rely on restaurant food or prepared food that they can purchase at a grocery store. They simply don’t know what they are missing. Because nothing beats good home cooked food.  

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

2 boneless, skinless chicken breasts, (about 1 lb.) cut into bite sized pieces

kosher salt

freshly ground black pepper

granulated garlic

1 T. unsalted butter, melted

1 T. Frank’s Red Hot Sauce (no substitution allowed), or more to taste

½ tsp. fresh lemon juice

Place chicken pieces on a lightly greased rimmed baking pan. Sprinkle with a bit of salt, pepper, and granulated garlic.

Bake in a pre-heated 425-degree oven for about 15 minutes or until the pieces are fully cooked. (Don’t overbake.) Meanwhile, melt the butter in a medium sized bowl; add hot sauce and lemon juice.

When the chicken has finished baking, remove from pan with a slotted spoon and add to the bowl with hot sauce mixture and stir until well coated. (You don’t want to add the liquid that’s left in the pan to the hot sauce mixture. But you do want to save the juices for the next time you make chicken soup!) Serve the bites warm with Blue Cheese Dip. (Recipe below.)

(If you prepare the chicken ahead of time, remove from oven, add to sauce, cool, and refrigerate. When ready to serve, warm in microwave.)

BLUE CHEESE DIP

1 c. blue cheese crumbles 

½ c.  sour cream

¼ c. mayonnaise

1 T. buttermilk 

1 T. freshly lemon juice

¼ tsp. kosher salt

freshly ground black pepper

Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip. Store in the refrigerator until ready to use.

If you like a smoother dip, you can place half of the mixture in a food processor, and whirl it till smooth.

JÄGERSCHNITZEL (GERMAN PORK SCHNITZEL WITH MUSHROOM GRAVY) 

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Schnitzel

Mushroom gravy

If you happened to be vacationing in Germany, then of course you would seek out the best schnitzel you could find. And with every good reason. Because schnitzel is one of the finest comfort food dishes ever to be set on a table.

Now granted, schnitzel will never be considered a health food. But as an occasional treat, as they say in Carolina, nothing could be finer. And why I ever waited to prepare this delicious dish until recently, is beyond my comprehension. (I’m still kicking myself for not preparing this dish decades ago. Where was my brain?) Anyway, now that I have figured out how to make it, I am duty bound to share the recipe with you. And just to make life more interesting, I’ve provided both the high calorie and the really high caloric version of this fried pork cutlet dish.

In the high calorie presentation, there is no gravy, just a couple of lemon wedges to squeeze over the fried cutlet. Served this way, it is simply a schnitzel. But never being one to let any worthless calories get past my lips, I decided to go full on crazy and make the mushroom gravy that qualifies this dish to be called Jägerschnitzel (Hunter’s schnitzel). Both ways of eating this dish are magnificent. But topped with mushroom gravy, this dish should become the standard definition for “heaven sent”. (Of course, you might make it to heaven earlier than planned if you decide to enjoy schnitzel too often. But I refuse to take any blame if you don’t use your own good judgement!) BTW, the gravy recipe is thanks to Kris from howtofeedaloon.com. Fun site if you like crazy. And I mean crazy in a good way!  

Well, that’s it for today. The sun is shining, and the temperature is perfect. Not too hot! Perfect. I only wish this could be said for some of the areas of our world that are suffering from extreme heat. My thoughts and prayers go out to all who are suffering as our planet continues to heat up. If only the people in high places all over the world had the gift of compassion. Could truly care what happened to the citizens of their respective countries and every other country for that matter! What a better world this would be.

Peace and love to all.

For the schnitzel cutlets:

1 lb. pork tenderloin, silver skin removed, then sliced into ½-inch thick diagonal pieces (cutlets)  

6 T. unbleached all-purpose flour

1 tsp. granulated garlic

¼ tsp. granulated onion

1 tsp. kosher salt

¼ tsp. paprika  

freshly ground black pepper

2 eggs

½ c. plain breadcrumbs

½ c. panko breadcrumbs (or more plain breadcrumbs)

3 T. extra virgin olive oil

2 T. unsalted butter

lemon wedges  

Using a gallon size freezer bag, place the cutlets in a single layer. (You will need to do this twice to get all the cutlets ready to fry.) Pound the cutlets with a meat mallet until no more than ¼-inch thick.

Whisk the flour, granulated garlic, granulated onion, salt, paprika, and pepper together in a flat container. (I use round 8 or 9-inch cake pans.) In another cake pan, whisk the eggs. Place the breadcrumbs in a third cake pan.    

Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before coating both sides of the cutlets in breadcrumbs. (It helps to use a fork or a pair of tongs for the dipping process to keep your hands clean.) (However, your hands are still going to get messy.)

Place the coated cutlets on a flat plate and refrigerate for about 30 minutes. This helps set the coating. While the cutlets are resting, make the gravy. (If you plan to serve the cutlets with gravy that is! If not, do not make the gravy.)

Once all cutlets have rested for a while in your fridge, heat a large non-stick pan over medium heat and add the olive oil and butter. Once the oil is hot and the butter has melted, add the breaded cutlets a few at a time and sauté 3-4 min per side or until browned. Reduce heat if browning too quickly. Remove to paper towel lined plate. Serve with lemon wedges. Or topped with mushroom gravy and a squeeze of lemon.

For the mushroom gravy:

2 T. extra virgin olive oil

2 T. unsalted butter

¾ c. chopped onion

10 to 12 button mushrooms, halved, then thinly sliced

1 clove garlic, finely minced

4 T. unbleached all-purpose flour

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

½ c. dry white wine

2 c. beef stock

1 T. whole grain mustard

1 T. Worcestershire sauce

Heat the olive oil and butter in a medium sized skillet. Add the onion and cook until translucent. Add the mushrooms and cook until they start to brown. Add the garlic and sauté for about 1 minute.

Add the flour, salt, and pepper and cook for about 2 minutes or until the flour is fully incorporated.

Add the wine, stirring to combine. Cook until the wine evaporates. Add the beef stock and stir frequently until the sauce thickens.

Stir in the mustard and Worcestershire sauce. Taste and adjust seasoning. Serve over the fried cutlets. (Don’t forget the squeeze of fresh lemon.)  

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LEFTOVER PORK TENDERLOIN, MUSHROOM, AND VEGGIE POT PIE

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unbaked pot pies

baked pot pie

I am forever trying to figure out what to do with leftovers like pork tenderloin. Because we simply can’t eat as much as we did when we were younger. And most of our friends are in the same place. And even 1 pork tenderloin is more than we can eat in one seating. (Actually, there were 4 of us at table and we still had leftovers.)

Gone are the days of hiking or skiing for several hours and then eating everything in sight. Now, it’s eat a reasonable amount, and we’re done! Stick the leftovers in the fridge. And for me, try to figure out how to re-purpose the “whatever” in a new and exciting manner. And as in this case, what to do with a small amount of leftover grilled pork tenderloin.

Soup is easy. Meatloaf is easy. Fish is easy. But the likes of pork tenderloin, unless you want to eat it as previously served, becomes a bit of a challenge. And as you well know, it’s still fun for me to experiment with food. (I must have been a mad scientist in a former life!) So, after due consideration, I thought a simple pot pie might be a good solution. And boy was I right because the pot pie was super delicious.

Along with the small amount of pork tenderloin, I had 10 button mushrooms that were about to dry up enough to reveal their lamella (gills). (Not what you want in a “fresh” mushroom.) So, I knew the mushrooms had to be part of the mix. And then, why not start with a mirepoix (aromatic flavor base made by lightly cooking onions, celery, and carrots together. The chopped veggies are then cooked slowly in butter or oil to bring out their lovely flavors without browning or caramelizing them.) Some herbs to boost the flavor of the gravy, and petite peas and corn for additional flavor and nutrition.

And then, of course, a beautiful top crust for the whole mess. And while I still had my mad scientist hat on, why not try a new recipe for pie crust at the same time? One that could easily be prepared in my food processor. So, that’s just what I did!

So, last evening it was pot pies a pair and half an artichoke each. Not a usual combination, but it worked for us.

So, if you too ever find yourself with just a small amount of left over pork tenderloin (or steak, chicken, or lamb), I suggest you give this recipe a try. Quite easy to make and you can use whatever veggies you happen to have on hand.

Well, that’s it for today. The sun is shining, and we are invited for dinner at our dear friends Jim and Margo’s home this evening. For ribs! And what could be better than a great meal with dear friends. With hopefully a pleasant surprise for them both.  

For years now, Jim and Margo have been telling us how much they love Subway’s White Chocolate Chip and Macadamia Nut cookies. So, having offered to bring dessert, I couldn’t think of a better treat to bring along. And since I have never made a regular white chocolate chip and macadamia nut cookie, I figured there was no time like the present to rectify this horrific omission in my cookie repertoire. I had made White Chocolate, Macadamia Nut, and Coconut Bar Cookies in the past (recipe on site), but never a straight on cookie. Hopefully the recipe will work. If it does, I will be posting the recipe in the next few days.

And as always, peace and love to all.

For the top crust:

1¼ c. unbleached all-purpose flour, fluffed

½ tsp. kosher salt  

½ c. (1 stick) very cold unsalted butter, cut into ½-inch cubes  

2-4 T. ice water (I used 3 tablespoons)

Place the flour and salt in the bowl of your food processor. Pulse 2 to 3 times until combined.  

Scatter butter cubes over flour and process until crumbly.  

Starting with 2 tablespoons of ice water, pulse until the crumbs start to form larger clusters. If you pinch some of the dough together and it holds together, the pie dough is ready. If not, add a half to 1 more tablespoon of water, and continue to pulse until the dough comes together.

Remove dough from bowl and work the dough with your hands just enough to form a ball. Then flatten the ball into a disc. Wrap with plastic wrap and refrigerate for at least 1 hour.  

For the pot pie:

4 T. unsalted butter, divided

¾ c. chopped onion

1 med. carrot chopped into ½-inch dice

2 skinny or 1 fat celery rib, cut into small pieces, plus any leaves, finely chopped

10 med. button mushrooms, cut in half and then sliced

1 clove garlic, finely minced

1 tsp. finely chopped fresh rosemary

½ tsp. dried thyme

½ tsp. kosher salt

freshly ground black pepper

4 T. unbleached all-purpose flour

2 c. chicken stock (or 2 cups water and 2 tsp. chicken base)

1 tsp. Dijon mustard   

1-1½ c. cubed leftover cooked pork tenderloin

½ c. petite peas

½ c. corn kernels

Melt 2 tablespoons of the butter in a large, heavy saucepan. Add the onion, carrot, and celery and sauté over medium-low heat until the carrot starts to get tender. Add the mushroom slices and cook until they start to brown. Add the garlic, rosemary, and dried thyme and cook for about a minute.

Add the remaining 2 tablespoons of butter to the pan. Stir in the salt, pepper, and flour. Cook for 2-3 minutes. Add the chicken stock and Dijon mustard stirring continuously so that the mixture thickens without any flour clumps. (Approximately 4-5 minutes). Stir in the cubed leftover pork, petite peas, and corn.

Transfer the filling to 3 Corning Ware French White ramekins (mine are 4½ inches x 2-inches) or oven proof ramekins or dishes of choice. (Whatever size you choose.)

On a lightly floured surface, cut the pie crust disk into as many top crusts as you need to cover the ramekins. Then roll each piece in a circle a bit larger than the top of the ramekins. Set the rolled crusts on the filled ramekins. Use a paring knife to cut several steam slits into the top crust.  

Place the ramekins on a baking sheet (in case any of the filling tries to escape) and bake in a preheated 350-degree oven for about 40 minutes or until the crust is a light golden brown and the filling is heated through.

Remove from oven and cool for at least 15 minutes before serving.

And of course, both the pie crust and the filling can be doubled or tripled, etc.

            

THREE CHEESE CANADIAN BACON QUICHE WITH CARAMELIZED ONION AND SPINACH

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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.

MERRY ME WHEN I EAT THIS CHICKEN OVER CREAMY POLENTA (my take on Marry Me Chicken)

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OK, I can take a hint! When 2 people mention Marry Me Chicken within 1 week (dear friend Vicki and daughter Paula) it must mean something. So, in order to stay in the know about current culinary trends, I went searching under (you got it) Marry Me Chicken. (I am nothing if not an intuitive researcher!) Anyway, I found about 6,820,000 results. Which I deem to be a bloody lot of recipes for a dish I had previously never had an inkling existed. But, even at my ripe old age, I can still learn new tricks or in this case learn how to make a dish that apparently has set the world of food on fire.

So, after perusing several recipes and coming up with my own version of this dish which you will find below with simple and clear instructions, I get what all the fuss is about! Because this recipe turns rather boring chicken breasts into a mouth-watering delicacy! And when you serve this sauced chicken over creamy polenta, your world and those at your table will certainly be just a bit better for the experience.

So, if you too were in the dark about this dish, then welcome to the light! Because this dish is fairly easy to prepare and absolutely delicious. Served with a simple green salad or veggie, nothing could be finer!

Well, it’s beautiful out again today. We seem to be having a patch of perfect weather. Not too hot. Not too cold. As Goldilocks would say, just right!

So, as always – peace and love to all. And I hope you enjoy this recipe.

2 T. extra virgin olive oil

3 T. unsalted butter, divided

3 T. flour

¼ tsp. kosher salt

freshly ground black pepper   

2 boneless, skinless chicken breasts, cut in half lengthwise, then cut in half to make 8 cutlets

1 lg. shallot, finely chopped

4 cloves garlic, finely minced  

1 tsp. tomato paste

1½ c. chicken broth

pinch crushed red pepper

¼ tsp. dried oregano

¼ tsp. fresh thyme leaves

⅓ c. chopped sun-dried tomatoes

¾ c. heavy cream

½ c. grated Parmigiano Reggiano

2 T. basil chiffonade, garnish   

In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Swirl pan to coat with oil and butter evenly. As the butter and oil heat, whisk the flour, salt, and pepper together in a small bowl. Dredge the chicken pieces in seasoned flour and shake off any excess.

Brown the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate and set aside.

Sauté the shallot for a few minutes until starting to soften. Then add the garlic and cook for a minute or until the garlic becomes fragrant.

Add the tomato paste, chicken broth, crushed red pepper flakes, oregano, thyme, and sun-dried tomatoes. Deglaze the pan scraping up any brown bits that might still be stuck to the bottom of the pan. Adjust the heat to medium-low. Allow a bit of the liquid to evaporate.

Add the heavy cream and the Parmigiano Reggiano to the skillet. Allow the sauce to simmer for a couple of minutes, then taste the sauce and adjust seasonings.

Add the cooked chicken and any accumulated juices, along with the remaining 1 tablespoon of butter, and allow the sauce to simmer and thicken for a few more minutes.

Garnish with chopped fresh basil leaves and serve over CREAMY POLENTA (see recipe below), pasta, or rice.

CREAMY POLENTA

2½ c. chicken broth

1½ c. water

1 tsp. kosher salt

tiny pinch white pepper or freshly ground black pepper

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) cream cheese

Bring the chicken stock, water, salt, and pepper to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.

Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer. Then stir in the butter and cream cheese. Serve immediately.

Please note: In making both the chicken dish and the polenta, I used exactly 1 quart of chicken broth. That was not a coincidence. It was a conscientious decision on my part. This way I can use the entire quart of chicken broth without having any leftover broth in my fridge to go bad before it can be used. Pretty clever, right!?

And BTW, I really like the chicken broth that comes in a 6 pack (1 qt. each) from Costco. The price is right too.