Author Archives: Patti

CREAMY ITALIAN SAUSAGE AND CHEESE TORTELLINI SOUP  

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Yesterday I posted a soup recipe (Savory Cream of Portabella Mushroom Soup) and in the preface, I defended my right to serve soup year-round. In retrospect, I should have stated more adamantly why soup is perfect any time of year. First of all, it’s so versatile and adaptable. In the winter when served piping hot, soup provides both warmth and comfort. In the summer, it can be very refreshing when served cold. (Not that I would recommend serving this soup chilled. That would just be wrong on so many levels.) But my Tomato Soup with Lemon Cream, Cold Tomato Basil Soup, Cold Tomatillo and Avocado Soup, or yesterday’s Savory Cream of Portabella Mushroom Soup would be perfect for a scorching evening repast.

So, why did I decide to make this soup last evening? Well, for several reasons. The soup was easy to prepare. I had all the ingredients. And I was still feeling the effects of sitting on the world’s most uncomfortable chairs while listening to live jazz at the Anacortes Arts Festival. Even though theoretically I don’t have a bad back, those damn chairs did me in! So, an easy to build dinner was just what the doctor ordered.

And boy oh boy the soup was soooo delicious. I found the recipe on the pinchofyum.com site but made a couple of minor changes along the way.

So, if you too need a new soup recipe, I definitely recommend you give this soup a try. It is simply a perfect mix of ingredients.

Well, that’s it for today. I’m going to read for a while. Then hang the picture I bought at the Arts festival and generally putter my day away until it’s time to gussy up a bit for Mr. C’s gig at the Rockfish Grill in Anacortes with Joan Penney. I am such a lucky lady.

Peace and love to all.    

2 tsp. extra virgin olive oil

1 lb. ground mild/sweet Italian sausage

¾ c. diced yellow onion

1 celery stalk, diced

1 lg. carrot, diced

2 garlic cloves, minced

¼ c. unbleached all-purpose flour

½ tsp. kosher salt

freshly ground black pepper

½ tsp. Italian seasoning

½ tsp. fennel seed, crushed

tiny pinch crushed red pepper flakes, opt.

2-3 T. tomato paste

¼ c. dry white wine

3 c. water

1 T. chicken bouillon

7-10 oz. cheese tortellini

1 c. whole milk

2 c. roughly chopped fresh spinach

freshly grated Parmigiano-Reggiano  

Heat the olive oil in a large, heavy stockpot. Add the sausage and cook until nicely browned, breaking up the sausage into small pieces. Remove half of the sausage and set aside.

Add the onion, celery, and carrot. Sauté for a few minutes until the veggies are soft.

Add the garlic and cook for 1 minute.

Stir in the flour and let cook for about a minute. Then add the salt, pepper, Italian seasoning, fennel seed, crushed red pepper flakes, tomato paste, and dry white wine. Cook for a couple of minutes, stirring all the while.

Gradually add the water and bouillon and bring the soup to a simmer, reduce the heat, and let burble for about 15 minutes.

Add the milk and bring to a low simmer. Add the remaining cooked sausage, tortellini, and spinach. Cook until the tortellini are al dente.

Pass the grated Parmigiano-Reggiano at table. (Garlic bread too!)

SAVORY CREAM OF PORTABELLA MUSHROOM SOUP

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Not exciting to look at but wait till you taste this soup. Heaven in a bowl.

OK, you should all know by now (if you know me at all) that I love soup. So, I serve soup year-round. It doesn’t matter to me if it’s hot outside, or if it’s snowing up a blizzard. I’m going to build a batch of soup and if you happen to be around, that’s what you’re going to get too. Luckily Mr. C. loves soup as much as I do. But even if he didn’t, tough noogies! (It’s really just all about me. Right?) (Not!) Anyway, not only is soup delicious, usually easy to prepare, often healthy, and a ONE POT WONDER; it is undeniably comfort food to the max. Add a biscuit, garlic bread, maybe a salad if you are feeling energetic, and you, as the cook, are home free.

So, now that I’ve provided, ad nauseum, my justification for serving soup in August, I can tell you more about this very simple to prepare, vegetarian soup.

It’s fantastically delicious. I mean, over the top good. I found the recipe on food.com but made several changes that resulted in the final product being less caloric, used celery rather than 2 leeks, added a garlic clove, did not add sugar, used veggie stock rather than chicken stock which made the soup vegetarian, and less dried thyme than originally written.

So, if you too happen to bring home a four pack of portabella mushrooms from Costco like I did recently, then do not wait for cold weather to make this soup. Make it immediately and serve it as a first course or the main dish. It is going to rock your world.

Well, that’s it for now. I am way behind posting recipes because I had other things to occupy my time that took precedence. Like attending concerts at the “jazz” stage at the Anacortes Arts Festival this past Friday, Saturday, and Sunday. Mr. C. was in two bands on Friday, one on Saturday, and one on Sunday. So, of course I had to be there to listen to and enjoy the music with friends. Then of course I had to go check out all the booths to make sure I didn’t miss any piece of art that really belonged in our home. (I can be quite diligent when necessary.)

Anyway, it was a wonderful weekend. Listening to live music is always such a treat. Being with good friends while doing so is like frosting on a cake. Sweet! And we truly do have the best friends any couple could ask for. We are well and truly blessed.

May you too have live music in your life and great friends to share it with.

Peace and love to all.    

4 T. (½ stick) unsalted butter

1 lg. onion, chopped

¾ c. chopped celery (plus leaves)

1 lg. garlic clove, roughly chopped

4 portabella mushrooms, dark gills removed and cut into small pieces 

3 T. unbleached all-purpose flour  

½ tsp. dried thyme leaves  

1 bay leaf

4 c. veggie broth

½ tsp. kosher salt

freshly ground black pepper

½ c. whole milk

½ c. heavy cream (or more whole milk)

¼ c. dry sherry

2 T. chopped fresh parsley

croutons, opt. (see my recipe for homemade croutons below)

Heat the butter in a large pot over medium-low heat. Add the onion and celery and sauté until the onion and celery are tender. Add the garlic and cook for 1 minute. Add the mushrooms, and cook for about 10 minutes longer, covered, stirring occasionally.

Stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, and pepper.

Simmer, partially covered, for about 10 minutes. Remove from heat and cool the soup slightly.

Remove the bay leaf and puree the soup using an immersion blender or food processor.

Return the pureed soup to the pan and add the whole milk, heavy cream, and sherry.

Cook over low heat until just heated through, but do not boil.

Taste and adjust seasonings, if necessary, and serve warm or cold garnished with parsley. Offer croutons at table.

EASY BAKED GARLIC CROUTONS

3 T. extra virgin olive oil 

¼ tsp. seasoned salt

¼ tsp. granulated garlic

freshly ground black pepper

about 6 c. cubed crusty bread (crusts and all)

Line a rimmed baking sheet with parchment paper. Pre-heat your oven to 400-degrees.

Whisk the olive oil, seasoned salt, granulated garlic, and black pepper together in a mixing bowl.

Add the cubed bread and gently toss until each cube of bread is coated with oil.

Place the coated bread on the prepared baking sheet.  

Bake, tossing every 5 minutes, for about 10 to 12 minutes, or until the croutons are turning golden brown but still offer a bit of chew in the center. 

Remove the croutons from the oven and allow them to cool on the pan. Once cool, taste and season with additional salt and pepper, if desired.

Store in an airtight container at room temperature.  

MOCHA BUTTERCREAM FROSTING

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These are roughly the equivalent of a 9×13-inch pan. I used 2 8-inch square pans because I wanted one to take to our good friends Marsha and Craig to help celebrate their 50th wedding anniversary. And the other for my dear husband who is blessed with not only one sweet tooth, but a whole mouth full!

Well, I’m not going to take much time on this post because if you too are a buttercream frosting fan and love the combination of chocolate and coffee, I don’t want you to spend a lot of time reading a long introduction when you could be in your kitchen whipping up this frosting. I mean truly, do not read any more of my stream of consciousness rhetoric and get thee to the kitchen post haste.

Because I don’t care if you slather this frosting on brownies, blondies, cupcakes, chocolate cake, yellow cake, vanilla cake, your favorite sugar cookies, etc., you are in for a treat.

I found this amazing recipe on the sugarandsparrow.com site. I did change the powdered sugar amount by a tad bit, but then I can hardly ever leave a recipe alone.

But we all have Whitney to thank for sharing this easy to make, fuss free, delicious mocha recipe with us.

So, my work here is done. You now have the power to become the mocha frosting queen or king of your neighborhood or possibly your entire state or country. This frosting is just that good! (And BTW, it’s OK to be a queen or king if we are talking frosting. Head of our nation, not so much!)

And as always, peace and love to all.  

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

2 c. powdered sugar

2 T. unsweetened cocoa powder (I use Ghirardelli Premium Cocoa Powder)  

¾ tsp. espresso powder (I use Medaglia D’Oro Espresso Instant Coffee)

pinch of fine sea salt

1 T. whole milk, or more as needed

½ tsp. vanilla extract

In the bowl of your stand mixer, using the paddle attachment, cream the butter on med-high until light and fluffy (about 5 minutes). Scrape down the bowl and paddle when necessary.

Add the powdered sugar a bit at a time, scraping down the bowl and paddle when needed.

Push the cocoa powder and espresso powder through a fine mesh sieve to make sure there are no lumps, then mix them, along with the salt, into the butter mixture.

With the mixer on low speed, add the whole milk and vanilla. Mix on low until fully incorporated and smooth, 1-2 minutes, scraping down the bowl and paddle as needed. If you want softer frosting, add a bit more milk.

Recipe can easily be doubled or tripled.

BTW, this is the perfect amount of frosting for a 9×13-inch pan of brownies, chocolate cake, or whatever your creative mind can envision. Happy days are here again.  

BLONDIES WITH MILK CHOCOLATE CHIPS AND PECANS OR WALNUTS

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There is just something special about bar cookies. First of all, they are less work than refrigerator (icebox), rolled (cut out), drop (even if you use an ice cream scoop), or molded (pressed into a mold, thus creating cookies with intricate patterns and shapes difficult to achieve by hand) cookies. So, when push comes to shove, and I want quick and easy, it’s bar cookies every time. Plus, you can cut bar cookies into good sized pieces, or bite sized. Your choice. And for this bar cookie, you don’t even need a mixer. How great is that!

So, when I offered to bring cookies for our dear friend Vicki’s birthday celebration, I decided at least one of the offerings would be a bar cookie. And this is what I came up with.

Now, the one drawback to bar cookies is that they are best when served the same day. Or at least within a couple of days because they can become kind of dried out if they are not eaten within a day or two. Which, frankly, hardly ever happens in most homes. Especially if they are as chocolatey, caramelly, and nutty as these bars. But it is certainly something to consider when other types of cookies provide a bit more longevity.  

So, along with these bar cookies, I baked – Candied Ginger Shortbread, Speculaas (Danish ginger cookies), and White Chocolate Dipped Coffee Bean Shortbread, which were perfect because I could make them ahead of time. Vicki and her sister Sam made chocolate shortbread, walnut bar cookies, macaroons (GF), a delicious GF cookie which included pineapple, and a lovely fresh fruit platter. So, as you can imagine, the dessert table was very popular.

The entire event was a wonderful celebration which included family, old friends, new friends, band mates, bridge players, artists, various and sundry other acquaintances, and a lone party crasher. (We think the young lady was drawn to the music. The Fat Fridays, a fantastic dance band, led by Vicki’s husband Mark was playing, and who could blame this young woman for wanting to dance with the rest of us!)

Anyway, it was a great day. And a great reason to get together. And frankly, all of us need to celebrate with each other. Especially now. The political scene all over the world is scary. Our planet seems to be either flooding or burning. Essential American governmental departments and agencies that are for the betterment of all, are being decimated right before our eyes. So, we need to spend time with each other, celebrate with each other, and share our resources as best we can with each other. Even a smile, or a kind word, or a simple thank-you can make someone’s day better.

And I know, being a cook, you already make your family, and your friends’ lives better just by providing them with healthy and delicious food. All I can say is – keep up the good work.   

Peace and love to all.  

And just because I was feeling benevolent, I provided the recipe for both a large and a really large pan of these blondies. (My good deed for the day!)  

For a 9×13-inch pan:

½ c. (1 stick) unsalted butter, melted

2 c. brown sugar, packed

2 lg. eggs

2 tsp. vanilla extract

2 tsp. baking powder

1 tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

1½ c. milk chocolate chips

1 c. chopped pecans or walnuts  

Stir the melted butter, brown sugar, eggs, vanilla, baking powder, and salt together using a whisk. Using a rubber spatula, stir in the flour just until combined. Stir in the chocolate chips and nuts.

Spread the dough out evenly in a lightly buttered 9×13-inch pan (glass is best). Bake in a pre-heated 325-degree oven (350-degree if you are using a metal pan) for 30-35 minutes or until a toothpick inserted in the center comes out clean or with just a few fudgy crumbs and the top looks set. Resist overbaking.   

Remove from oven and cool on a wire rack. Cut into whatever size pieces you want. Store in an airtight container at room temperature or freeze for longer storage.

For a 10×16-inch pan:

¾ c. (1½ sticks) unsalted butter, melted

3 c. brown sugar, packed

3 lg. eggs

1 T. vanilla extract

1 T. baking powder

1½ tsp. kosher salt

3 c. unbleached all-purpose flour, fluffed

2¼ c. milk chocolate chips

1½ c. chopped pecans or walnuts 

Stir the melted butter, brown sugar, eggs, vanilla, baking powder, and salt together using a whisk. Using a rubber spatula, stir in the flour just until combined. Stir in the chocolate chips and nuts.

Spread the dough out evenly in a lightly buttered 10×16-inch pan (glass is best). Bake in a pre-heated 325-degree oven (350-degree if you are using a metal pan) for 34-38 minutes or until a toothpick inserted in the center comes out clean or with just a few fudgy crumbs and the top looks set. Resist overbaking.   

Remove from oven and cool on a wire rack. Cut into whatever size pieces you want. Store in an airtight container at room temperature or freeze for longer storage.

WHIPPED FETA DIP OR SPREAD

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OK, when I initially made this dip/spread, I combined several recipes I found, and the result was “yikes, too bitter”. The lemon zest (originally 1 teaspoon recommended in one of the recipes I perused) was just too powerful. We ate it, but everyone who tasted it agreed that the lemon flavor was just too, too much. So, I tried again and found that fresh lemon juice, when used in moderation, is perfect.

I did up the amount listed below to about 1 teaspoon, but every lemon is different. Some lemons seem to come into this world angry and bound and determined to become the prominent taste whether that was the intended outcome or not. So, my new philosophy with regards to lemon juice and lemon zest is to start small and add more if necessary. (It took me 61 years of cooking to figure out that you can always add more lemon juice or zest, but taking it out is damn near impossible?) (Sometimes I wonder if my brain ever worked correctly. And some days I know that it must have also atrophied somewhere along the line. But luckily, not to the extent that it doesn’t recognize that a certain politician with multiple felonies to his discredit, is well and truly rotten to the core!) But I digress…..

Anyway, if you too would like a recipe for a quick and easy to prepare spread that is perfect with veggies, pita bread, or pita chips, and best when made ahead, this is the recipe for you.

Well, that’s it for today. But before I leave you to perform more important tasks than reading my diatribe about lemons, I’d like to tell you about one of the latest books I’ve read. Alias Emma by Ava Glass. And oh my, what a great book. As Jonathan Kellerman put it – “Turbocharged pacing, vivid sense of place, and unforgettable characters add up to Thriller with a capital T.” So, if you too love a good read, I highly recommend any book written by this “new to me” author.

And not just because I love to read, but because of everything I have read from numerous qualified sources, there are many known health benefits associated with reading books.

  1. Readers live longer.
  2. Regular readers can maintain their cognitive abilities better as they age than those who do not read.
  3. Reading can be a healthy way to unplug and escape from the stressors of daily life. Reading fiction, in particular, can improve your mental health and overall well-being. 
  4. Reading before bed can offer great sleep benefits. It is a low-energy activity that can help you relax before you go to sleep.
  5. People who read often are more comfortable reading about and understanding health information. 
  6. Reading can boost your intelligence. The more you read, the more information you ingest. Reading is like exercise for the brain, and the more you use your brain, the better it functions. 
  7. Reading can enhance your social skills because it gives you examples of social interaction to learn from. Research shows that people who read often have stronger social and behavioral skills compared to nonreaders.

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

1 c. crumbled (from a brined block) feta cheese

¼ c. full-fat plain Greek yogurt

½ of an 8-oz. block of cream cheese

½ tsp. fresh lemon juice, or more to taste

tiny pinch black pepper

2 T. extra virgin olive oil, plus more for drizzle

Place the feta cheese, Greek yogurt, cream cheese, lemon juice, and black pepper in a small food processor and whirl until smooth.

Drizzle in the olive oil and blend until fully incorporated. Refrigerate until needed.

When ready to serve, scoop the mixture onto a plate and drizzle with olive oil.   

Great served with warm pita wedges and crudité.

EASY BAKED PITA BREAD

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We recently invited our dear friends Mark and Vicki and Vicki’s sister Sam to an 80th birthday celebration dinner for Vicki at our home. But then, what to serve? Since it’s summer I wanted to BBQ because we would be eating outside. And I didn’t want to serve the standard dishes usually associated with a BBQ dinner, because what fun is that? So, this is the menu I came up with.

(All recipes for the dishes in bold print can be found on this site.)

APPETIZER:

Whipped Feta Dip or Spread (recipe soon to be published)

Crudité (to be served with the main dish too)

Hummus (to be served with the main dish too)

Tzatziki (to be served with the main dish too)

Easy Baked Pita Bread cut into wedges (for sopping up the dip)

MAIN:

Ćevapčići (grilled by Mr. C.)

Easy Baked Pita Bread (cut in half to be stuffed with a Ćevapčići pattie, hummus, tzatziki, and any of the crudité veggies)

SALAD:

Mediterranean Quinoa, Fresh Vegetable, and Feta Cheese Salad

DESSERT:

Lemon Blondies (recipe soon to be published)

Now one of the best things about this particular menu was that I could (and should) make several of the dishes ahead of time. (Like, the day before!)

So, on Monday I prepared the feta dip, hummus, tzatziki, and the salad. On Tuesday, the day of the grand event, I mixed, formed, and refrigerated the Ćevapčići patties and made the pita bread and lemon blondies.

And frankly, the pita bread had been so easy to make. Not a lot of effort was involved.   

So, if you too are thinking of hosting a summer dinner, please feel free to prepare the same dishes I did. I must say, all the dishes seemed to complement each other. And that’s really the main objective in planning a meal. You always want to serve dishes that go together.

Another thing I want to stress that, I am sure, most of you already practice, which makes cooking easier and almost guarantees success in the kitchen is mise en place. Mise en place, a French culinary term, means “everything in its place”. It refers to the practice of preparing and organizing all ingredients and equipment before cooking, ensuring a smooth and efficient workflow in the kitchen. This includes tasks like chopping vegetables, measuring spices, and having all necessary tools readily available.

And for me, since I am rapidly approaching my “golden” years (right Patti), I absolutely must make a list of the dishes I plan to serve when I am preparing to entertain guests. And then check my recipes to make sure I have all the ingredients and mentally prepare myself for how much time the preparation of each dish is going to require. And truthfully, as I’ve gotten older, I pretty much double the time it used to take me to prepare a dish just a few short years ago. Really! Because now I need to take breaks, sit for a few minutes here and there, and even take a short afternoon nap if time allows. In other words, I have learned to cut myself some slack and not expect to perform like the energizer bunny I once was. If I stop and think, and accept the fact that I am slowing down, and plan my time accordingly, I can still get things done, but with realistic expectations. And not end up belittling myself or hating my kitchen.

May you too take the time to understand your limitations and be OK with them. And do what you can, when you can. And always have fun in your kitchen. Even if it takes you longer to prepare dinner than when you were younger, so what! Anyone complaining, hand them your apron! Tag, you’re it!

And as always, peace and love to all.

¾ c. warm water

1 pkg. or 2¼ tsp. instant yeast

4 tsp. granulated sugar

3 c. bread flour, plus more if needed and for dusting

1½ tsp. fine sea salt

3 T. extra-virgin olive oil, plus more for the bowl

¾ c. whole-milk Greek yogurt

In a bowl of your stand mixer, combine the water, yeast, sugar, 3 cups flour, salt, olive oil, and yogurt. Knead the dough at medium speed, adding more flour if needed, until the dough is soft and slightly sticky, 7 to 10 minutes.

Pour a bit of olive oil over the dough, and using your hands and a stiff spatula, roll the dough into an olive oil coated ball, cover the bowl with plastic wrap, and let the dough rise until double in size, about 2 hours.

Line two large baking sheets with parchment paper.

Turn the dough out onto a clean work surface lightly coated with flour. Divide the dough into 12 equal sized balls. Cover and let rise an additional 20 minutes.

Roll the balls out into circles that are roughly ¼-inch thick. Place them onto prepared baking sheets an inch apart, then bake one sheet at a time for about 5-7 minutes or until each pita bread is puffy and lightly browned on top in a pre-heated 500-degree oven. (Begin checking at 5 minutes.)

Remove from oven and let cool on a wire rack. Serve with any of your favorite Mediterranean dishes.

OVEN BAKED ZUCCHINI CASSEROLE

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Last evening I fixed one of our favorite dishes – Braised Lamb Shanks in a Thick Red-Wine Sauce (recipe on site) mainly because I had left-over Cheesy Grits (recipe also on site) and steamed rice from meals earlier this week. I try very diligently to use leftovers whenever possible. And both rice and grits are a great base for the braised lamb sauce. (You really must try the lamb shank recipe if you are a lamb lover. Easy to prepare and absolutely delicious.)

Along with the grits and rice, I also had a couple of zucchinis that were yelling at me to please put them to good use. (And yes, vegetables often let me know when they are feeling neglected. Not by their actions, of course, but rather by the way they just lay in the veggie bin looking forlorn.)

Anyway, I decided to try a new recipe starring zucchini that I found on the iheartrecipes.com site. And oh my, what a great recipe. Not only was the sauce perfect using zucchini, I think it might be the base for a new and improved green bean casserole. (I’ll let you know because I intend to try it out come Thanksgiving.)

So, while zucchini is close to becoming the veggie that magically appears on your front porch, give this recipe a try. I mean really, look at the ingredients! There is nothing there that doesn’t smack of delicious.

 Well, that’s it for today – July 4th, 2025 – Independence Day. The 4th of July, or Independence Day, is celebrated because it marks the adoption of the Declaration of Independence by the Continental Congress in 1776, declaring the thirteen American colonies free from British rule. This day signifies the birth of the United States as an independent nation.

And yet, because of a few rich and greedy politicians, our country is at risk. But I for one, do not intend to let them win. They are not going to make me complacent. They are not going to ruin my day. They are not going to turn me into a bitter person. They are not going to kill the kindness I feel and show to every person I meet, be they black, Jewish, trans, gay, etc., or in any way different from me. They are, however, going to cause me to fight with my words and actions any person who declares themselves better than anyone else because of the color of their skin or because of their Christian values. Jesus did not preach hate. And when I read that some smooth-talking idiot claims he or she is doing this or that in the name of Jesus, I call fowl! If they are just professing love, kindness, empathy, understanding, and acceptance, but are going in the absolute other direction, they are as far from being a true Christian as a person can be. And to my thinking, no one must be a “Christian” to be a truly empathetic and caring person. It’s not about who you worship. I truly believe you don’t have to have any affiliation to be grounded in humanity. It’s about being a decent human being and demonstrating your goodness by the life you lead that sets you apart.

May you be that person that smiles at strangers, says hello to the person in line behind you at the grocery store, who opens a door for someone, and sympathizes with a harried mother when she is doing her best to keep it together with a child who is obviously tired and cranky. We need positivity. We need assurance. We need kindness. And together, we can make a difference.

Peace and love to all.    

2 T. unsalted butter

2 med. sized zucchini, thinly sliced

⅓ c. finely diced onion

½ tsp. kosher salt

freshly ground black pepper

¼ c. sour cream

¼ c. grated Parmesan

½ c. grated sharp cheddar cheese

¾ c. French’s Crispy Fried Onions, crushed

Lightly butter a 9-inch (or equivalent sized) baking dish. Set aside.

Melt the butter in a large frying pan over medium heat.

Add the zucchini and onion. Sauté until the onion is translucent.

Fold in salt, pepper, sour cream, Parmesan, and cheddar cheese and mix until well combined.

Scoop the mixture into prepared pan. Sprinkle the crushed fried onions on top.

Bake uncovered in a pre-heated 350-degree oven for 20 minutes or until golden brown and bubbly.

Remove from the oven and cool for about 10 minutes.

STRAWBERRY RHUBARB CRUMBLE BARS  

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I made the predecessor of this recipe yesterday, but when I tasted it, I felt there was way too much of the crumb layer and not enough of the filling and what there was of the filling didn’t have enough flavor. Then it occurred to me I hadn’t added cinnamon to either the filling or the oat-based crumble part. What was I thinking? So, I re-wrote the recipe to what you find below. So, no, I haven’t baked this exact recipe. But I know from my years of baking that the result will be delicious. And never again will I forget to add cinnamon when I know darn well that cinnamon is added to fruit bars to enhance flavor and potentially offer health benefits. (Cinnamon has been linked to potential health benefits, including antioxidant and anti-inflammatory properties.) 

It all started with me looking at my half wine barrel of rhubarb in the back yard and realizing that I either needed to use the rhubarb now, or it was going to self-destruct. And I really didn’t want that to happen. But after picking what remained after some of the leaf stalks had already perished from my neglect or normal life expectancy, I didn’t have enough for any kind of recipe. So, I called on my dear neighbors Mark and Vicki to see if their rhubarb plants were still among the living. Luckily, their plants were hanging on by their dirty little toes too, and I was given permission to claim 2 stalks for my very own. (Lovely having dear friends for neighbors.) Anyway, this recipe is the result of me needing to use the pathetic rhubarb in my yard, a couple stalks lifted from Mark and Vicki’s plants, and the very ripe strawberries Mr. C. had recently brought home.

So, if you too find yourself with a bit of rhubarb and strawberries yelling at you from the depths of your refrigerator or from your garden/yard, harken to their call and make yourself and your family this dessert.

Because I strongly believe we all need to pamper ourselves periodically with a decadent sweet, especially living through the turmoil our country is currently experiencing. Who would have imagined that this could happen to our beloved democracy. How just a few very rich, uncaring, self-centered, prejudiced individuals could threaten the very foundation of our country. And eliminate our forefathers hard work to make this immigrant nation a haven for hope.

“Give me your tired, your poor, your huddled masses yearning to breathe free, the wretched refuse of your teeming shore. Send these, the homeless, tempest-tossed to me, I lift my lamp beside the golden door!”

This country’s greatness and true genius lies now and always has, in its diversity. As with a truly great chicken soup, a variety of ingredients, blended and complementing each other, give the soup its delicious flavor. Chicken and water alone do not make a great soup! And bending a knee to a few rich men does not a productive and democratic nation make. It makes for a fascist regime.  A fascist regime being a form of government characterized by dictatorial power, centralized control, aggressive nationalism, and the suppression of opposition. It typically involves militarism, forcible suppression of dissent, and a belief in the supremacy of the nation or race over individual interests. Fascist regimes often employ propaganda and violence to maintain power.

And I know, some of you may not find a cooking blog the right place to talk politics.  And frankly, if our democracy wasn’t being so blatantly and aggressively attacked, I wouldn’t bother. But being a concerned citizen, I feel it is not only my right but my duty to defend the Constitution. And to tell my readers that yes, Patti Carr does care about what is happening to our country and is completely powerless to do anything about it. And therefore, she is well and truly pissed!      

Peace and love to all. (Except of course, those in D.C. who are causing all the ruckus!)     

For the crumb layers:

2/3 c. unbleached all-purpose flour, fluffed

¼ tsp. baking soda

1/8 tsp. fine sea salt

¼ – ½ tsp. cinnamon (your choice)

2/3 c. old fashioned oats

¼ c. packed light brown sugar

¼ c. granulated sugar

6 T. (¾ stick) unsalted butter, melted

1 tsp. vanilla extract

Preheat oven to 350-degrees. Butter an 8×8-inch baking dish.  

In a mixing bowl whisk the flour, baking soda, and salt together. Add the oats, brown sugar, and granulated sugar and whisk to blend.

Whisk vanilla into melted butter then pour over the oat mixture. Stir with a spatula until mixture is evenly moistened. 

Press 2/3 of the mixture into prepared baking dish.

For the filling:

1 T. fresh lemon juice

⅓ c. granulated sugar

1 T. cornstarch

1¾ c. sliced strawberries 

1¾ c. finely diced rhubarb

Whisk the lemon juice, granulated sugar, and cornstarch together in a mixing bowl. Add the strawberries and rhubarb and stir until well combined.  

Pour strawberry mixture over the bottom crust. Evenly sprinkle the remaining mixture over top. 

Bake in pre-heated oven until the top is golden brown and crisp and filling is bubbling, about 45 – 50 minutes. 

Remove from oven and cool on a wire rack. Cover and store in your refrigerator. Great warmed and topped with vanilla ice cream.

DILL PICKLE TARTAR SAUCE

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Last evening I was not in the mood to cook. After persevering with a nasty cold now for two weeks, I am still not my normal self. And although I have been cooking through this whole ordeal, it has not given me the pleasure I usually associate with putting food on the table.

I decided last evening’s dinner would consist of a baked sweet potato to share, a simple salad of diced cucumber, chopped tomato, and kalamata olives and fried fish since we had tilapia fillets in the freezer. And of course, some kind of tartar sauce or aioli to slather on the fish. Simple.

But for the tartar sauce, I didn’t want to spend any more time than necessary. So, I came up with this ever so simple recipe. And truthfully, it’s one of the best tartar sauces I have ever tasted. And one of the easiest sauces I have ever made.

I debated using granulated onion or dehydrated onion pieces. But I had a partial onion in the fridge already, so it took no time at all to grate a bit for the sauce. And I strongly believe using grated fresh onion was the best choice.

So, there you have it. A truly delicious sauce with very little effort involved. And perfect for those days when time is of the essence or energy is limited to holding a book while petting your cat.  

And as always, from our part of the world to yours, peace and love to all.  

⅓ c. mayonnaise

⅓ c. dill pickle relish (just spooned right out of the jar)

scant 2 tsp. grated onion

¼ tsp. Dijon mustard

freshly ground black pepper (just a grind or two)

tiny pinch kosher salt

Combine all the ingredients in a small, covered jar and place in your refrigerator for at least an hour before serving. (The longer the ingredients coexist in a cold environment, the better the flavor.)

Serve with any of your favorite recipes for fried or baked fish.

FROSTED CHOCOLATE RASPBERRY BROWNIES   

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There is just something about the combination of chocolate and raspberries that makes my mouth happy. So, when I was deciding what dessert to serve at our last JazzVox pre-concert luncheon, I decided to serve a rich, fudgy brownie slathered with raspberry cream cheese frosting. What could be better than that? Well, as it turns out, not much!

And because I was in the mood to create a truly fudgy brownie, I went online and found this recipe (except for my addition of espresso powder) on the inspiredtaste.net site. (BTW, a truly great cooking site.)

And then, buttercream frosting or cream cheese frosting? Always a tough decision because I love them both. But cream cheese won out. And the recipe you find below is what I decided upon.

Now, at first, I contemplated macerating fresh raspberries, cooking them down a bit, and straining the liquid through very fine mesh to use in the frosting. (Not a process I was looking forward to from a time perspective.) Then I remembered I had purchased freeze dried raspberry powder (Amazon) months ago to use in one of the granolas I make on a frequent basis. Voila. That should work. And yes indeed, it worked just fine. (Raspberry powder is also great in smoothies and shaken over vanilla ice cream.)

Anyway, the combination of chocolate and raspberry worked. These were some of the best brownies I ever made.

So, if you too are a lover of this magical combination, I say go for it. Both the brownie itself and the frosting are easy to prepare. But be warned. This is not exactly an inexpensive dessert to serve, but worth every nickel.

Well, I’m done for today. Both Mr. C. and I still have colds. We get a little better, then we seem to backslide a bit. Yesterday I felt like I was coming down with the cold again, but today I feel I’m still on the mend. But I basically have the energy of your average sloth. Thankfully I don’t have anything pressing on my calendar this week. I can just take it easy and read to my heart’s content.

Speaking of which, I just finished reading Through the Garden by Lorna Crozier. The book is a passionate memoir and love story (with Cats). Beautifully written with many of Lorna’s poems gracing the book’s pages. I’m not particularly a lover of poetry. But for whatever reason, Lorna’s poems resonated with me. I highly recommend this book to anyone who is or has been madly in love with their spouse/partner and deeply devoted to cats.    

So, take care of yourself, take care of your family, eat your veggies, and peace and love to all.  

10 T. (1¼ sticks) unsalted butter

1¼ c. granulated sugar

¾ c. + 2 T. unsweetened cocoa powder

1 tsp. espresso powder

¼ tsp. fine sea salt

1 tsp. vanilla extract

2 lg. eggs

½ c. unbleached all-purpose flour, fluffed

2/3 c. chocolate chips (I use mini chocolate chips) 

Lightly butter an 8×8-inch square pan. (Metal preferably.) Set aside.   

Melt the butter in a saucepan, then remove from heat. While the butter is still warm, stir in the sugar, cocoa powder, espresso powder, salt, and vanilla. Stir until well blended.

Allow the mixture to come to room temperature. Add the eggs, one at a time, stirring well after each addition.

Add the flour and beat until the batter is very thick. Stir in the chocolate chips.

Spread the thick batter evenly in the prepared pan. (I use a small offset spatula.) 

Bake in a pre-heated 325-degree oven until the edges look dry and the middle is slightly underbaked, 20 to 30 minutes. A toothpick inserted into the center should come out with a bit of batter still attached. The brownies will firm up as they cool.

RASPBERRY CREAM CHEESE FROSTING

4 oz. (½ pkg.) cream cheese, room temp.

2 T. unsalted butter, room temp.

1 -2 tsp. freeze dried raspberry powder, or more to taste

1½ c. powdered sugar

¼ tsp. vanilla extract

whole milk, if needed

In a large mixing bowl, beat the cream cheese and butter together until light and fluffy.

Add 1 teaspoon of the raspberry powder, powdered sugar, and vanilla and beat until smooth and creamy. Taste and add additional raspberry powder to taste. Along the way you might need to add a bit of whole milk to reach your desired consistency. Or more powdered sugar.     

Slather all over the top of the brownies but only when the brownies are completely cooled. Refrigerate until needed.