Author Archives: Patti

GROUND BEEF PATTIES WITH MUSHROOM RED WINE SAUCE

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OK, as most of you are well-aware, I am a comfort food lover. Any dish that comes with a sauce or gravy immediately catches my attention. So, consequently, I often order a fancied-up ground beef pattie over a regular steak in a restaurant if given the choice. There’s just something that smacks of good home style cooking anytime a simple ingredient like ground beef is presented on the menu at a fine dining establishment. It means, someone in the kitchen thinks the way I do. So, an immediate bond is created regardless of the fact that in 99% of the cases, I won’t even be able to see the kitchen. Much less, who is doing the cooking. But that doesn’t matter. I instinctively know that he or she and I could be compadres. And that we are on the same wavelength when it comes to knowing that a doctored bit of good, fairly lean ground beef can be ever so much more flavorful than even a very well grilled hunk of beef.

And for those of us home cooks looking to save a bit of money and still produce a dinner that others will enjoy, there just isn’t anything easier to build or more delicious than a ground beef pattie smothered in a bit of sauce. And for the potato lovers in your family, a side of mashed potatoes should have your whole family bouncing up and down on their dining room chairs in anticipation. OK, maybe only coming to the table without their cell phones. But at least not hiding in their closets or threatening to leave home! Or worse yet – ordering in pizza!

So, next time you are in a hurry, or you and your kitchen are not on speaking terms, or you are just too burned out to even order take out, give this dish a try. It’s easy, it’s forgiving, and it tastes like you went to a great deal of trouble. But be advised. The sauce is very rich. So, if you have small children, you might want to offer them ketchup instead of the sauce. However, if your spouse asks for ketchup, please do me the honor of providing him or her with the driving instructions to the nearest McDonald’s!

Peace and love to all.

1 lb. lean ground beef

2 T. + ¼ c. finely chopped onion, divided

2 tsp. Montreal Seasoning

3 T. unsalted butter, divided

¼ c. finely chopped onion

8-10 button mushrooms, sliced

2 garlic cloves, finely minced

½ c. dry red wine  

1 c. water

1 tsp. beef base (I use Better Than Bouillon Beef Base)

freshly ground black pepper

1 T. all-purpose flour

Combine the ground beef, 2 tablespoons finely chopped onion, and Montreal Seasoning. Form into 2 or 3 torpedo shaped patties. Heat 1 tablespoon of the butter in a medium sized frying pan. Add the patties and fry the first side until dark brown and about half cooked. Flip the patties and cook an additional couple of minutes or until desired doneness. (We like our patties with a bit of pink in the middle.)

Transfer the patties to a small plate; cover with aluminum foil to keep warm.

Melt 1 more tablespoon of the butter in the same pan. Add the remaining quarter cup of onion and the sliced mushrooms. Gently cook until the onion is soft, and the mushrooms are beginning to brown. Add the garlic and cook for 1 minute.

Add the wine, water, beef base, and black pepper. Bring to a boil. Reduce heat, and cook uncovered, for about 8 minutes, or until the liquid is reduced by about half.

While the liquid is reducing, mash the remaining tablespoon of butter with the flour to make a smooth paste. (Helps immensely if the butter is at room temperature.)

Once the wine mixture is reduced, whisk the flour paste, a teaspoonful at a time, into the simmering liquid. Cook for a few minutes or until the sauce is nicely thickened. Taste and adjust seasoning.

(And no, there is no salt in the list of ingredients. Beef base usually contains more salt than I would prefer. So, I’ve found, that it’s much easier to add salt if needed, than to get rid of too much!)

Add the beef patties back to the pan. Allow to heat through, then serve decorated with the delicious sauce. Great with mashed potatoes or our favorite – Perfect Stove Top Brown Rice. (See recipe below.)

PERFECT STOVE TOP BROWN RICE

1 c. uncooked long grain brown rice, well rinsed

2 c. water

¼ tsp. seasoned salt

freshly ground black pepper (just a pinch)

1 tsp. extra virgin olive oil

Combine the rinsed rice, water, seasoned salt, pepper, and olive oil in a pot; bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.

Remove from the heat and let sit covered for 10 minutes more. Fluff with a fork.

     

CREAM CHEESE DANISH WITH HOMEMADE PUFF PASTRY

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Here I go again offering another recipe some of you would never consider building. But if truth be known, I love Danishes (OK, pastry of any kind), so I keep on trying new ones. And this recipe produces what is undoubtedly the best example of a true cheese Danish that I have ever prepared. (And yes, I think about cheese Danishes way too much!) And maybe that’s why I already have three Danish recipes (Individual Jam Filled Cream Cheese Danish Pastry, Cream Cheese Danish, Dried Cranberry and Almond Braided Danish) already on this site.

When I say I consider the results of this recipe to be a true Danish, it’s because it’s made with puff pastry. Homemade puff pastry. Now don’t panic! Believe me, if I can make this easy puff pastry, you can too. All you need is some flour, butter, and a willingness to try anything once! And trust me, after you’ve made this puff pastry, you will wonder what the big deal was all about. And granted, a “real” pastry chef would probably laugh at this recipe. Chuckle all you want, is all I have to say. Because this recipe produces a pretty darn good puff pastry. Of course, I have had better in Paris, but for homemade, it’s darned acceptable. And don’t even get me started on the puff pastry that comes from the frozen section of your grocery store. Not an ounce of real butter in the whole thing. (For more on the reality of what you are really getting when you buy frozen puff pastry, read my post for Cinnamon Twists.)

So, now that I have you chomping at the bit to build your own puff pastry, let me further tempt your taste buds with the filling. It’s luscious. There’s nothing more that needs to be said. And the tiny bit of drizzle over the whole pastry – yum!

As always, treat yourself every so often to a new or lovingly remembered treat. We are only on this planet for a very short time. Religiously restricting yourself to only foods that are healthy and good for you is not going to prevent the onset of old age or prevent you from getting a debilitating disease. Of course, using moderation or not eating something that is truly harmful to you is simply being responsible. But a pastry or French fries or a cookie once in a while, simply makes life worth living.

Peace and love to all.

And thank you Sam at sugarspunrun.com for this marvelous recipe. And sorry for the couple of minor changes I made.  

Homemade Puff Pastry: (equivalent of one box of puff pastry)

2¼ c. unbleached all-purpose flour, fluffed

1 T. granulated sugar

1 tsp. sea salt

1 c. (2 sticks) cold unsalted butter   

8-9 T. ice water, or more as needed

Whisk the flour, sugar, and salt together in a large bowl. Using a box grater, grate the butter into the flour mixture, briefly tossing the butter each time you’ve shredded about ½ stick so that it doesn’t clump together.

Once you’ve grated all of your butter, stir briefly until all of the butter is evenly mixed into the flour mixture. (A table knife works great for this step.)   

While stirring by hand, (do not use an electric mixer or over-mix this recipe) slowly drizzle ice water into the flour/butter mixture. Add just enough ice water so that if you pinch the dough it will hold its shape and not fall apart. (Start with 8 tablespoons.) All of the flour should be mixed into the dough, but the dough should still appear very dry and shaggy. If the mixture is still dry and crumbly and not sticking to itself when pressed after you have added 8 tablespoons, add additional water one teaspoon at a time. (My dough took 9 tablespoons.) Take care not to overwork the dough or it will be tough.

Transfer to a lightly floured surface and work the dough together with your palms to make dough cling together. Work (with your palm) into a 6×3” rectangle (it will almost look like a brick!). The dough will not look perfect. In fact, there should be chunks of butter showing. Cracks in the dough are fine too.  

Wrap dough with plastic wrap and chill for at least 30 minutes.

Once dough has chilled, roll into an 8×12-inch rectangle.

Fold dough into thirds (like you are folding a letter), rotate 90 degrees, and then roll dough into an 8×12-inch rectangle again. (Use as little flour on your rolling surface as possible,)

Fold into thirds again and repeat this process of folding and rolling until you have done four turns of your dough.

Wrap dough with plastic wrap and return to refrigerator to chill for at least 30 more minutes before using as directed below. While the pastry is resting, prepare the filling and egg wash.

Please note: This puff pastry may be stored in the refrigerator for several days or it may be frozen (make sure to wrap it well) for several months and then thawed in the refrigerator before using.

Filling:

8 oz. (1 pkg.) cream cheese, room temp.  

½ c. granulated sugar 

1 tsp. fresh lemon juice

¾ tsp. vanilla extract

Stir all the ingredients together until smooth. Set aside.

Egg Wash:

1 egg white

1 tsp. water

Whisk together. Set aside.

Build the Danishes:

Divide the puff pastry into 2 even parts (If using homemade puff pastry cut the dough widthwise. If using store-bought dough it will already be divided into two even sheets for you).

Roll first half of puff pastry into a 12×12” square (about 1/16” thick). Cut into 4 even-sized squares. (I use a pizza cutter for this step.)

Transfer squares onto a parchment paper lined baking sheet. Using a #30 ice cream scoop (teal handle), drop balls of filling onto the center of each square of dough. If you don’t have an ice cream scoop, dollop about two tablespoons filling into the center of each square. Spread the filling out a bit using the back of a spoon. Fold the corners over the center of the filling, leaving a space about ¼” thick in the center and between corners. Brush egg wash generously over the top of the puff pastry dough.

Place in a pre-heated 400-degree oven for 18-20 minutes or until light golden brown. Pastries will puff up considerably while baking but will settle as they cool. Repeat steps with second half of puff pastry dough. Meanwhile, prepare the glaze.

Remove from oven and allow to cool before drizzling with glaze.

Vanilla Glaze:

1 c. powdered sugar

½ tsp. vanilla extract

3-5 tsp. whole milk

Whisk the powdered sugar, vanilla, and enough milk together until you have reached desired thickness. Drizzle glaze generously over cooled cheese Danishes.

Chocolate Glaze:

1 c. powdered sugar

2 T. cocoa powder 

½ tsp. vanilla extract

3-5 tsp. whole milk

Whisk the powdered sugar, cocoa powder, vanilla, and enough milk together until you have reached desired thickness. Drizzle glaze generously over cooled cheese Danishes.

      

GRILLED ROSEMARY AND GARLIC MARINATED LAMB CHOPS

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I take the worst pictures of any food blog I know. For this and many other things, like my random thoughts on all kinds of non-food issues, I humbly apologize. I simply can’t help myself.

Now, I know what you all are thinking. Everyone knows that rosemary and garlic are very complimentary to the flavor of lamb. Yah, yah, yah – I get that. But, having known about this myself for years, and having prepared many a marinade for lamb using these lovely ingredients, I had never before, until the other evening, made a marinade as easy to prepare or that had afforded such delicious results.

The chops had just the right amount of background rosemary and garlic essence, which in no way masked the beautiful flavor of the meat itself. And I found that just two hours of “marinating” the chops at room temperature was the perfect amount of time.   

I guess I should mention that technically the lamb is really slathered rather than marinated. But Grilled Rosemary and Garlic “Slathered” Lamb Chops as a name for this dish didn’t really sound very appetizing. So, I acquiesced to a more normal name, but only for marketing purposes. (Like I have any sponsors to answer to or even if I did, would give a flying fig what I called a dish!) Anyway, “marinated” it became and “marinated” it will remain.

And really, the only things you need to know about this recipe, regardless of what it is called, is that the results are delicious. And like I already stated, the marinade is terribly easy to prepare, and the chops, when not over cooked, are delicious.

Now for those of you who like your meat well done, please find another recipe. I say that with only your time and money as the upper most consideration. Because, if you like well-done meat, why bother buying lamb chops in the first place. They’re expensive and if you’re going to murder the meat anyway – go buy a cheap cut of beef, cook it until it resembles the hide of the animal it came from, and drown it in A-1 sauce. Dinners on the table!

OK, I got a little carried away there, but seriously, any cut of lamb is best when on the rare side of medium-rare. And you truly are wasting your money if you cook lamb, or any other really expensive cut of meat, to death. You are much better off making a lovely pot roast with a chuck roast, for example. Money saved and the outcome for a delicious meal, much higher.

So, as always, have fun in your kitchen. Prepare meals that not only you will enjoy, but everyone at table will find pleasing. And remember, food doesn’t have to be fancy to be delicious. Some of my favorites, like meatloaf, chili, beef stew, and spaghetti and meat balls are hardly what I would consider “fancy foods”. But there is nothing I like better. And if you feel like chili in August, build a batch. There is no Emily Post to tell you that chili should only be served in the winter. There are, of course, seasonal ingredients. But to my thinking, there is no such thing as a seasonal food. Whatever sounds good to you, you are much more likely to build. And your family and friends will always come along for the ride. So, chili in summer and chop salad in winter – make it happen!

Peace and love to all.

2 cloves garlic, minced

1½ tsp. finely chopped fresh rosemary 

½ tsp. kosher salt

freshly ground black pepper

1 tsp. lemon zest

2 T. extra virgin olive oil

4 lamb chops, thick cut

Combine the garlic, rosemary, salt, pepper, lemon zest, and olive oil in a medium sized covered container. Add the lamb chops and turn them in the marinade so that all of the surface of the meat has been introduced to the marinade. Cover and place on your counter for a couple of hours, or if marinating longer, say overnight, place in the fridge. Bring to room temperature before grilling.   

Grill the lamb chops on medium heat for 6-9 minutes, or until the internal temperature reads no more than 125-degrees. (For medium rare.)

Remove from grill, tent with aluminum foil, and let rest for 5 minutes before serving.

 

QUINOA WITH SAUTEED SHALLOT, GARLIC, DRIED MUSHROOMS, AND FRESH SPINACH

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I try, really I do, to cook healthy food. Sometimes I go a little whacko and decide the only thing worth eating right at that moment is a Vanilla Glazed Cream Cheese Danish (recipe to follow BTW). But mainly I make every effort to keep to the healthy side of the scale. But for a person who loves savory, creamy, and tasty side dishes, it’s not easy. But then, I find a recipe like this one. And it contains all three of the components I love in a good side dish.

But I must confess. This recipe is not true to the original recipe I found on the damndelicious.net site, mainly because I didn’t have any fresh mushrooms on hand. But please note: If you have fresh mushrooms at your disposal, you can always substitute them for the rehydrated dried mushrooms called for in this recipe. Just slice them and fry along with the shallot.

Speaking of the shallot, I thought adding shallot (or some kind of onion) to the mix would result in another layer of flavor. (And it did.) Along with cooking the quinoa in veggie stock instead of plain water. And then, why not throw in a couple cups of cut spinach to completely up the healthy quotient? (It’s what I do folks. I change recipes to fit my needs. And no, I can’t help myself!)

But I still want to give kudos to Chungah for the bones of this recipe and the inspiration to make it in the first place!

So, having said mostly what I wanted to say on the subject, all that’s left is to tell you that we really enjoyed this dish. It was easy to prepare, and terribly healthy. I served it with Grilled Marinated Lamb Chops (recipe to follow) and sliced tomatoes, topped with fresh basil chiffonade, extra virgin olive oil, salt, and pepper. Made for a lovely meal out on our deck even though we couldn’t see across the bay because of the heavy wildfire smoke drifting down from Canada. But we were outside, the temperature was pleasant, and my dinner companion (Mr. C.) was his usual appreciative, loving, and charming self. (I am one lucky lady!)

So, as always, make every effort to eat better. Try new dishes that focus on healthy ingredients. And use substitutions that reduce fat and carbs. And of course, the dish won’t taste exactly the same. But it will undoubtedly be a healthier option. And isn’t that what you’re after in the first place.

So, give spiralized veggies a try. Cook quinoa or brown rice instead of white rice. And don’t be above sneaking veggies and healthy ingredients into dishes you know your family loves.

When my kids were young, I always had a jar of wheat germ in the refrigerator. I would sneak a small amount into everything from cookie dough to meatloaf in my quest to get this nutrient rich product into their growing bodies. And even if it made no real difference health wise, I felt good about at least trying to help them grow to be healthy adults. And to this day, I have no idea whether they knew about the wheat germ or not. But even if they didn’t know at the time, they do now!   

Peace and love to all.

¼ c. small pieces of dried mushroom

¼ c. boiling water

2 c. vegetable broth

1 c. quinoa, rinsed several times under cold water* (I used Bob’s Red mill Tri-Color Quinoa for this recipe)

1 T. extra virgin olive oil

1 shallot, finely chopped

3 cloves garlic, finely minced

½ tsp. dried thyme

freshly ground black pepper

2 c. loosely packed sliced spinach

2 T. grated Parmesan, opt.

In a small bowl, stir the dried mushroom pieces and boiling water together. Set aside.

In a large saucepan, bring the vegetable broth to a boil. Stir in the rinsed quinoa and return to a boil. Cover, reduce heat, and simmer gently until all the water is absorbed, about 12 minutes. Remove from heat. Fluff, cover, and let stand for 15 minutes. Meanwhile prep the other ingredients.   

Heat the olive oil in a medium sized skillet over medium-low heat. Add the shallot and cook for about 4 minutes. Then add the garlic, thyme, and black pepper. Drain the mushrooms, then stir into the shallot mixture. Stir in the spinach.

After the quinoa has rested its prescribed 15 minutes, stir the veggie mixture into the cooked quinoa. Taste and adjust seasoning.

Serve immediately, garnished with Parmesan.

*Quinoa Caution: Quinoa is coated with a naturally occurring toxic substance called saponin.  So always rinse quinoa before cooking. Place the quinoa in a strainer and run cold water over it until the entire soapy residue has been washed away. You can taste test a few seeds; if they still have a bitter taste, run more cold water over them.

 

OATMEAL CHOCOLATE CHIP COOKIES WITH TOASTED COCONUT (Levain Bakery knockoff, if they made this kind of cookie)

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One ingredient that rocks my socks is toasted coconut. Now I know, not everyone likes coconut, but I happen to love it. And remember, this site is really just all about me! And this recipe is absolute proof of that statement. And I figure you must like coconut too if you are even bothering to look at this recipe. But if you aren’t really interested in cookies, but are a friend just reading about our life here on Camano Island, hello, and love to all from Mr. C. and me. But if you are a devoted fan of chocolate chip oatmeal cookies and toasted coconut, have I got a deal for you.

Some of you know that I have already worked up knock off cookie recipes from the Levain Bakery in New York City. Even if I haven’t ever actually tasted one of their cookies. And I got to thinking, they should offer a coconut, chocolate chip oatmeal cookie. So, being the good gal that I am, I went ahead and glommed a recipe together for them. Was that not kind of me? I thought so too.

But because I am not as gifted as the bakers in New York City, I baked the cookies too long. Oh, they’re still delicious, but they don’t have that trademark crunchy outside, gooey middle that sets Levain Bakery cookies so far apart from your regular, run of the mill cookie. But I can learn, and you can profit from my mistake. Never, ever, under any circumstances, over-bake these cookies.

Oh, you will be tempted as I was today. But I should have trusted myself. I should have pulled them out of the oven after only 8 minutes, instead of 10 minutes. Sure, they would have been lightly browned and very soft to the touch after only 8 minutes. But they would have finished baking as they cooled. And then they would have been perfect.

So, if you too happen to over-bake them a bit, you are excused. I, on the other hand, should have known better. After all, I have baked hundreds of cookies over the 65 years I have been actively and religiously playing with cookie dough. But, in my defense, these cookies, and my other Levain Bakery knock-off cookies are decidedly different. And it’s that very difference that makes them the best cookies I have ever tasted. So, I hope you too enjoy this recipe. And don’t skip the step of toasting the coconut flakes. It truly does make a difference.

As always, have fun in your kitchen. Make every day a fun day. Laugh out loud. Smile at everyone you meet. (I know. Doesn’t really show when you’re wearing a mask!) But do it anyway. You will know you are smiling, and that matters to your own well-being.

Peace and love to all.

½ c. (1 stick) cold unsalted butter, cut into small cubes

½ c. brown sugar, packed

¼ c. granulated sugar

1 lg. egg

1 tsp. vanilla extract 

¼ c. cake flour (fluffed)

1 c. unbleached all-purpose flour (fluffed)

1½ tsp. cornstarch

½ tsp. baking soda

½ tsp. coarse sea salt

1 c. old-fashioned oats 

1 c. toasted coconut flakes (I use Bob’s Red Mill unsweetened coconut flakes)

1 c. semi-sweet chocolate chips

Place the butter, brown sugar, and granulated sugar in the bowl of your stand mixer. Using the paddle attachment, beat the butter and sugars on medium low speed until smooth and completely blended, 2-3 minutes. Add the egg and vanilla. Beat just until the egg and vanilla are incorporated with the butter/sugar mixture.

In a small mixing bowl, whisk the cake flour, all-purpose flour, cornstarch, baking soda, salt, and oats together. Add to the wet ingredients and mix only until combined. Add the coconut flakes and chocolate chips. Slowly mix until combined. Refrigerate dough for 30 minutes.  

Using an ice cream scoop (I use a #40, 1½ tablespoons, orchid handled scoop), place the balls of dough on a parchment paper lined cookie sheet 2 inches apart. 

Bake in a pre-heated 400-degree oven for 8-11 minutes or until the cookies appear dull and light golden brown on top.  Do not over-bake. The top should look done, but the cookies should not be fully set. 

Remove from oven. Cookies will continue to finish cooking as they set and cool on the baking sheets for at least 8 minutes before removing to a wire rack to cool completely. The cookies are quite delicate after just baking, so handle them carefully. They should still be plenty gooey inside.

Store in an airtight container.

Me in our kitchen last evening trying to decide if I would prefer a before dinner martini or a Margarita. Not an easy decision. But my apron made the decision for me. And please excuse the messy pantry. And of course, Miles had to be in the photo. His house, his rules!

    

ROASTED GARLIC SOURDOUGH BOULE (uses sourdough discard and added yeast)

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I am always amazed when I bake bread. Amazed that “we” actually produced such an awesome loaf. Me, myself, and I, that is! Of course, with the help of my little yeasty-beasty sourdough starter friends. But then, why shouldn’t they help me out? I’ve been feeding them conscientiously every 7-10 days for months. We’ve become buddies, comrades, and allies in my quest for the perfect sourdough loaf. And they’ve been very patient with me. Sometimes I have used them to less advantage. Other times they have shown their true colors. And this, dear friends, is one of those times. If I do say so myself, this is one darn good loaf of bread. Period! It’s flavorful, but not over the top garlicky. It’s chewy, but not too chewy. And the crust is divine. All and all, I’d give this bread a rating of 9.8 out of 10. (Nothings perfect, after all.) But this bread is about as good as it gets. And extremely easy to build. And let me tell you true, this bread makes the best ever toast. Lightly spread with soft butter, there is just nothing better to accompany bacon and eggs.

Plus, no fancy ingredients, not even bread flour required for this loaf. Just plain old unbleached all-purpose flour. And even if you don’t have a cast iron Dutch oven or a cloche (clay baker), you can simply bake the boule on a piece of parchment paper. It will still taste delicious. The crust might not be as fabulous, but the chewy texture and the light sourdough flavor will still be present. And of course, the lovely roasted garlic.

So, I see nothing stopping you from building a loaf that will knock your friends and family’s socks off. (They don’t need them on anyway. It’s SUMMER!)

As always, be the one who brings the entire family together around the dining table. With heaps of good and healthy food and lively conversation. Because these precious days together will not last forever.

I remember how I felt some days while my kids were young. I’d ask myself will this ever end? Will I ever have any peace and quiet? Will there ever be any milk left in the refrigerator?? But those days did end, and honestly, I’d bring a few of them back if that were possible. Because they were also joyous days. Hectic, frantic, but very gratifying. And always full of love. And the best times we experienced together almost always revolved around the heart of our home – the kitchen. Good food always makes for better companionship. And as cooks, we can make that happen.

Peace and love to all.   

¾ c. sourdough starter discard   

½ c. warm water  

1½ tsp. instant dry yeast 

1 tsp. granulated sugar

1¼ tsp. kosher salt

2½ c. unbleached all-purpose flour (more or less)

1 head garlic, roasted* then cloves roughly chopped

extra virgin olive oil, for greasing bowl and brushing on boule after baking

super-fine sea salt, for sprinkling over baked boule

Combine the sourdough starter discard, water, yeast, and sugar in the bowl of your stand mixer. Let stand for 5 minutes. Then add the salt and flour. Using your dough hook, knead until the dough is smooth, elastic, and quite stiff, about 6 minutes.

Pour a bit of olive oil around the dough, and using your fingers and a stiff rubber spatula, form dough into a ball. Cover with plastic wrap and let rise for an hour or until doubled. (If you gently poke a finger into the dough, an indentation should remain when you remove your finger.)

Turn the dough onto a lightly floured surface and pat into a rough rectangle or oval about ½-inch thick. Spread the chunks of roasted garlic evenly over the dough. Roll into a log starting with a short side.

To form into a boule, gently bend one end up towards the middle. Do the same with the other end. Then turn the dough over and tug and tuck towards the bottom of the ball until you’ve formed the dough into a tight ball shape. Place the dough ball, smooth side up on a piece of parchment paper long enough to allow you to lower the dough into a Dutch oven or cloche (clay baker). Cover the dough with greased plastic wrap and let rest for 60 minutes. (It should just about double as it rises.)

Meanwhile, place your Dutch oven or clay baker (cloche), lid and all, in your oven. After the dough has been rising for about 30 minutes, pre-heat your oven to 425-degrees. When the dough has risen sufficiently, carefully remove the Dutch oven or clay baker from the hot oven. Immediately use a sharp knife or lame blade to score an X about ¼-inch deep into the surface of the bread dough. This allows the bread to expand without tearing as it bakes. (Don’t press down too hard. You don’t want to deflate the dough ball.)

Carefully remove the Dutch oven or cloche lid and place the parchment paper and loaf in the bottom of your Dutch oven or on the bottom portion of your cloche. Then cover and place in the pre-heated 425-degree oven for 30 minutes. Remove the lid and continue baking for an additional 10-13 minutes or until the crust is nicely browned and the loaf sounds hollow when tapped. (Your instant read thermometer should read between 200 to 205-degrees.)

Remove from oven and carefully transfer to a cooling rack. Brush generously with extra virgin olive oil and sprinkle with super-fine sea salt. Let cool completely before slicing.

Please note: If you prefer a crisp, chewy crust, don’t slather with olive oil. Leave as is.

Store leftovers at room temperature wrapped in a tea towel.

*To roast a head of garlic, cut off the top of the garlic to expose the cloves. Drizzle with 1-2 teaspoons of olive oil. Cover and roast at 400-degrees for 60 minutes or until tender. Remove from oven and let cool until you can easily remove the golden, soft cloves from their paper-thin wrappers.

How can Miles possibly be comfortable with his back half on the desk surface? And a very comfortable amount of kitty bed still available to accommodate the rest of his big, fuzzy body. But there he lay as I wrote this post. My little buddy. My helper. And the guy who tells me not only is it lunch time, it’s kitty treat time too!

     

SHRIMP AND ZOODLES STIR FRY

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I know I’ve mentioned it before, but I love my new spiralizer. And yes, I am kind of a gadget girl. Melon ballers and the like have a tendency to follow me out of kitchen shops regardless of whether or not I might actually have a need for said product. It’s the old “isn’t that cute” syndrome that afflicts many of us. And for which there seems to be no known cure. And now with Amazon, it’s even easier to locate those special little items you had no idea you needed so badly. But in all fairness, they are often inexpensive, and even if they serve only one purpose, they are worth the dollars just for the convenience. See, I can justify almost anything. After all, I’ve been at it for a long time. But enough about my rather light case of kitchen tool neurosis. And on to why you too should purchase a spiralizer. (If of course you don’t own one already!)

Then with your spiralizer firmly attached to a counter, you can spiralize your zucchini and carrot and prepare this fabulous recipe courtesy of Holly at the spendwithpennies.com web site. Of course, you could just chop up the zucchini and carrot, but what fun would that be? Getting out the spiralizer, and then making a slight mess on your countertop seems so much more chef-like than merely hacking and slashing the vegetables on a cutting board. Not to mention – classier. And don’t we all want to be thought of as classy cooks? Of course, we do! And speaking of classy, to really up your game, you can refer to spiralized zucchini as “courgetti” which is how spiralized zucchini is referred to in France. English – zucchini, French – courgette.

But whatever you choose to call these thin, spaghetti like strands of fresh zucchini, you are in for a treat. So much healthier than using pasta, and so very tasty. And on that happy note, I hope you enjoy this dish as much as we do. It’s easy to prepare, contains simple, healthy, and everyday ingredients, and most importantly, tastes wonderful.  

So, as always, be content. It’s not always easy. Sometimes I forget that I’m not alone feeling insecure or a bit scared about the future. Most of us who have been productive individuals all our lives, find it difficult to accept that our usefulness has become limited by age and/or health issues. And it’s no fun accepting the new reality. I often find myself worried about how the aging process has limited my abilities. And then I realize there isn’t a darn thing I can do about it. And how much even my closest and most loving family and friends might hate me if I didn’t age right along with them. Which of course I am. No one escapes the aging process. Not even if we thought it would never happen to us! (That would include me.)

Then, I laugh at myself for being such a doofus. And remember how lucky I am in the grand scheme of things. And I figure, as long as I can still laugh at myself, I’m OK. After all, it’s a well-known fact that laughter is the best medicine. And the type of “medicine” that has no adverse side effects. Only beneficial properties.  

Peace, love, and contentment to all.

¼ c. water

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

1 T. cornstarch

2 T. brown sugar

3 T. soy sauce

½ tsp. sesame oil

½ tsp. Sriracha, or to taste

1 (6-8 inch) zucchini, spiralized (zoodles)  

¼ tsp. kosher salt

2 T. extra virgin olive oil or avocado oil, divided

½ lb. large shrimp, peeled, deveined, and tails removed, then cut in thirds

1 carrot, spiralized

1 red bell pepper, sliced into thin strips

2 tsp. minced fresh ginger

3 garlic cloves, minced

sesame seeds, topping, opt.

thinly sliced green onions, topping, opt.

In a small bowl, whisk the water, chicken base, cornstarch, brown sugar, soy sauce, sesame oil, and Sriracha together. Set the stir fry sauce aside.

Spiralize the zucchini. (I leave the skin on.) Using scissors, cut the long strands into shorter pieces. Place in a colander in your sink, and sprinkle with the kosher salt. Give the zucchini a toss with the salt, then let it sit until you are ready to add it to the stir fry. (Salt and all.)   

Meanwhile, heat 1 tablespoon of the olive oil in a large pan or wok over medium heat. Add shrimp and cook just until done (about 2-3 minutes). Transfer to a separate bowl and set aside.

Add remaining 1 tablespoon olive oil to the pan and add the spiralized carrot and red pepper strips. Cook until softened (about 4 minutes).

Add minced ginger and garlic and cook until fragrant (about 30 seconds).

Add the zoodles and cook for about 2 minutes.

Add cooked shrimp and stir fry sauce to the pan. Stir well and increase heat to medium-high. Cook until sauce is thickened. Remove from heat.

Serve immediately topped with sesame seeds and green onions.

     

BABY ARUGULA AND ROMAINE SALAD WITH LEMON SALAD DRESSING AND PARMESAN CHEESE

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So, the other day Mr. C. comes home from the grocery store with a tub of baby arugula. We had been talking about how much we liked arugula, but I hadn’t included it on my shopping list. Never-the-less I was delighted with the purchase. So, that evening I made this salad. The recipe from saltpepperskillet.com didn’t call for romaine, but I felt that using a combination of the two different kinds of lettuce would be delicious. The arugula providing the spicy, peppery, slightly bitter component, while the romaine offered a nice crunch. And then, when tossed with this lemon dressing, well, to put it succinctly, we were blown away! This made for an absolutely delicious, simple to prepare salad. One that we will be enjoying over and over. A salad that will go very well with any kind of simply prepared meat or seafood I choose to serve. Yum, I can’t wait.

We are avid lemon lovers to begin with. But when you add the other ingredients to the firm lemon base in this dressing, magic happens. And of course, you could add other ingredients besides lettuce to this salad. But honestly, why bother! This is perfect as is. So, thank you Justin for this marvelous recipe.

As always, eat your vegetables! They are good for you and when they taste as good as they do in this salad, there is no excuse for not gulping them down!

Peace and love to all.  

¼ tsp. lemon zest

2 T. lemon juice

2 T. extra virgin olive oil 

¼ tsp. Dijon mustard

2 tsp. minced shallot

1 T. honey

1/8 tsp. kosher salt

freshly ground black pepper

baby arugula

romaine lettuce, chopped

coarsely grated Parmesan or Pecorino-Romano cheese

Whisk or shake the lemon zest, lemon juice, olive oil, Dijon mustard, shallot, honey, salt, and pepper together.

Place the arugula and romaine lettuce in a salad bowl. (I use equal amounts of each.) Toss with enough of the dressing to coat the lettuce leaves without drowning them. Serve immediately. Pass the Parmesan.

 

ITALIAN SAUAGE, BELL PEPPERS, AND SPIRALIZED ZUCCHINI (ZOODLES)

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When it comes to pasta, I am a complete sucker. I like it all. Doesn’t matter in what form the pasta takes, be it shells, rotini, spaghetti, fettuccine, egg noodles, etc. etc., I enjoy every variation. But in hoping to trim off some of the carbs in our diet, and since I now own a spiralizer and have been reading splendiferous reviews about the use of zoodles instead of noodles, I decided to join the throng and substitute zucchini for “the real thing” in one of my favorite pasta dishes.

Well, boy howdy, was I delighted with the result. I DID NOT MISS REAL PASTA IN THE LEAST!!!! Not kidding here folks. This “pasta” dish was the best Italian food I have made or eaten in quite some time. And although I know many of you have been using spaghetti squash in lieu of pasta, I truly like the taste of zoodles better. Or should I say, the lack of taste better. I too have used spaghetti squash, but the flavor wasn’t ever quite right. Not to mention the texture. And I’m a devoted fan of any kind of squash! But with zucchini, it seems to take on any flavor you put with it. And since the simple sauce in this recipe is so darn delicious, who wants any outside flavor detracting from the essence of Italian sausage, bell peppers, and basil? Not me!

And I’m sure you have noticed, with only a cursory glance at the ingredients, this is a really simple dish to prepare. And no, you don’t need onion, garlic, crushed red pepper flakes, etc. Don’t even be tempted. Just trust me on this one. This is a KISS principle recipe. (Keep It Simple Sister.)

So, as always, have fun creating healthy and delicious dishes for your family. And anytime you can get your family to eat (and enjoy) more veggies, give yourself a gold star.

Peace and love to all.    

1 T. extra virgin olive oil

1 lb. bulk Italian sausage, pork or chicken

1 tsp. fennel seeds

3 bell peppers, diced (yellow, orange, or red) – I use one of each

1 28-oz. can Italian peeled whole tomatoes (Roma or other)  

freshly ground black pepper

½ c. loosely packed basil chiffonade

2 med. sized (about 6-inch each) zucchini

¼ tsp. kosher salt

grated Parmesan or Pecorino Romano cheese

Heat the olive oil in a heavy, large-covered pan. Add the sausage and fry until it is nicely browned. Add the fennel seeds, diced peppers, canned tomatoes (I cut the canned tomatoes into small pieces with a scissors before adding to the pot), and black pepper. Bring to a boil, reduce heat, cover, and cook, stirring occasionally for about 45 minutes or until the peppers are very tender, but not mushy.

Meanwhile, spiralize the zucchini. (I leave the skin on.) Place in a colander in your sink, and sprinkle with the kosher salt. Give the zucchini a toss with the salt, then let it sit until you are ready to add it to the sauce. (Salt and all.)   

When ready to serve, add the zoodles and basil to the sauce and cook for 3-4 minutes.

Serve liberally sprinkled with Parmesan or Pecorino-Romana, or my favorite, a combination of the two cheeses. 

 

ANISE BISCOTTI WITH SLIVERED ALMONDS (traditional Italian favorite)

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When I think of biscotti, I always envision traditional anise flavored biscuits. Because I happen to be someone who truly loves a strong, licorice-like taste. But if you are familiar with this site, you know I have several biscotti recipes already posted that do not include anise. So, if you happen to fall in the category that is not anise addicted, I still have you covered. (Just search under “biscotti”, and all will be revealed.)

And I should mention that I already have an anise biscotti recipe on site that is the same as this one except for the addition of anise seed in this recipe. I could have simply updated the original recipe, but I thought it would be more fun to publish this version too. (After all, choices are always nice.) Anyway, these are now my new favorite traditional anise flavored biscotti.

So, lets talk a bit about how easy biscotti biscuits are to build. The dough is basically like many cookie doughs. Cream the butter and sugar together, add eggs and flavoring. Then whisk the flour, leavening (in this case baking powder), and salt together. Then combine the whole mess. But where in drop cookies you simply plop balls of dough on a baking sheet, or rolled cookies, where you cut the rolled-out dough into various shapes, with biscotti you form logs. Then you bake the logs for a short time, remove them from the oven, let them cool a bit, then cut the logs into slices, and bake them a second time until they are done. It may sound like more work then plopping or rolling, but it actually takes very little skill to make perfectly formed biscotti biscuits.

And I’m telling you true, there is just nothing better than a biscotto (singular of biscotti) dunked in your morning coffee or tea. So, you simply must give biscotti a try. And if you have been making biscotti for decades – Saluti!

As always, stay safe and stay focused on the well being of others. If you haven’t been vaccinated against covid, please consider the health of those with whom you make contact. You may be extremely healthy, but you can’t tell from just looking at someone whether or not they too share your good fortune. They could have an immune deficient condition that is not apparent. And even if they have been vaccinated, it would still be very unhealthy for them to contract the disease. So, please don’t make this all about you. Because it is not all about you or your personal rights or about your being a faithful member of your chosen political party! Politics has absolutely nothing to do with fighting a disease. Covid-19 has no affiliation with any political party. It has no political agenda. It’s only mission, if you care to define it as a mission, is to attack people’s lungs and possibly cause an overactive immune response which can lead to increased inflammation throughout our bodies. So, getting vaccinated is necessary if we hope to stop the spread of this deadly disease. Getting vaccinated is simply about saving lives! Yours included. Nothing else. Please do your part.

Peace and love to all.

½ c. unsalted butter, room temperature

1 c. granulated sugar

3 lg. eggs, room temp.

1 tsp. vanilla extract

1 tsp. good anise extract

2 tsp. ground anise seed

3 c. unbleached all-purpose flour

1 T. baking powder

½ tsp. kosher salt

1 c. slivered almonds, lightly toasted  

Cream butter and sugar together until light and creamy. Add the eggs, vanilla, anise extract, and ground anise seeds. In a separate bowl, whisk together the flour, baking powder, and salt. Combine with butter mixture. Stir in the slivered almonds.

Using your hands liberally coated with flour, divide the dough into 4 pieces on a floured surface. Pat each piece into a 12×1½-inch rectangle. Place on a large lightly greased baking sheet about 4 inches apart. (Use more than one baking sheet if necessary.) Bake the logs in a pre-heated 350-degree oven for about 20 minutes, or until a light golden brown. Remove from oven.

Cool for 15 minutes. Then cut each roll on a slight diagonal into ¾-inch thick slices. Turn the slices cut side down on the baking sheet. Bake for 10-13 minutes or until each piece is firm and nicely browned. Remove from oven and cool on the baking sheet(s). Cool completely before storing in an airtight container.

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly.