Category Archives: MAIN DISH RECIPES

BACON, CARAMELIZED ONION, SWISS CHEESE, AND SPINACH QUICHE

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I know, quiche can be kind of a pain in the bucket to prepare. But boy oh boy, the effort is well worth the pleasure of biting into a pastry crust filled with a savory egg custard blended with cheese, tasty bits of meat or seafood, and veggies. In my book, quiche is a treat.

So, the other evening I decided we had been good and deserved something special for dinner. And what came to mind was quiche.

Now years ago, before I became so lazy, I used to make a regular pie crust that involved getting out my stand mixer whenever I wanted to build a quiche. Too much effort anymore. Plus, I developed a true liking for this no-roll pie crust. It’s definitely not as flakey and perfect as my regular pie crust and I wouldn’t even consider using it with regular pies. (Find my favorite recipe under “Pie Crust” on this site.) But, because this crust recipe contains less fat, it comes out kind of crisp. I actually find the crispness of this pastry to be a perfect foil for the soft and fluffy filling. So, when I make a quiche now, I use the recipe below. And that practically cuts my work in half. But more about this quiche.

I had bacon on hand. As well as some spinach that needed to be used, an abundance of Swiss cheese, and a hankering for caramelized onions. Put them all together, turn yourself about, and you have the makings for a pretty darn good quiche. And isn’t that the lovely thing about quiche. Once you have the basic egg, milk, and cheese part down, you can use any number of other ingredients to flavor this dreamy dish. Besides bacon, you can use ham, crumbled and cooked breakfast, spicy, or Italian sausage, shrimp, scallops, crab, chicken – the list goes on and on. And any veggie or veggies that rocks your socks.

So, when life throws you a mixture of unrelated ingredients, you might consider them a blessing in disguise. They might lead you to fixing a unique and delicious quiche.

As always – stay safe, stay sane, and stay home. Christmas is going to be rough this year. There is no denying that fact. But be a part of the solution, not a part of the problem. We will get through this. But it takes a team effort. Peace, joy, and love to all.

Quiche No-Roll Pie Crust:

2 c. unbleached all-purpose flour   

heaping ½ tsp. salt

1 tsp. sugar

scant ¼ tsp. baking powder

7 T. vegetable or canola oil

5 T. cold water  

Whisk the flour, salt, sugar, and baking powder together. Whisk the oil and water together. Pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of a fairly deep pie pan, then up and over the rim. 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 set aside until you are ready to assemble the quiche. Reduce oven temperature to 375 degrees.

Quiche Filling:

8 slices thick, meaty bacon, cut into small pieces

½ med. yellow onion, diced

3 c. finely chopped spinach, not packed

2 c. grated Swiss cheese, divided  

4 lg. eggs

1⅓ c. whole milk

1 tsp. Dijon mustard

¼ tsp. kosher salt

freshly ground black pepper

pinch ground nutmeg, plus a bit more for sprinkling

While the crust is baking, fry the bacon in a medium sized fry pan until crisp. Remove cooked bacon from pan with a slotted spoon. Remove all but about 1 tablespoon of the bacon fat.

Add onion and cook over medium low heat, stirring frequently, until the onion is soft and starts to become a light golden brown, about 20 minutes.  Add the spinach and sauté for a couple of minutes, just enough to wilt the spinach a bit. Remove from heat.  

Meanwhile, in a medium bowl whisk the eggs, milk, Dijon mustard, salt, pepper, and nutmeg together. Set aside.

Quiche Assembly:

Spread the bacon evenly over the partially baked crust. Then spread on the onion and spinach mixture. Sprinkle 1½ cups of the grated cheese evenly over the onion mixture. Pour the egg mixture on top. Sprinkle with the remaining ½ cup cheese and nutmeg. 

Bake in the 375-degree oven until puffed and firm when touched in the center, 35-45 minutes. The internal temperature should reach 165 degrees. Remove from oven and allow to cool on a wire rack for 10 minutes before serving. To serve, cut into 6-8 wedges.

      

CREAMY SMOKED SALMON CHOWDER

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So, I love chowder. And I love my chowder to be thick and creamy and full of calories. Well, this chowder has it covered in that regard. Plus of course, I simply must have lots of oyster crackers with my chowder. Which in turn, only acts to up the carbohydrate count. (BTW, whoever invented oyster crackers deserves a gold medal as far as I’m concerned!) Anyway, for the very reasons written above, I don’t prepare chowder very often. But when I do, I enjoy the heck out of it.

Now one of the problems of most chowders for Mr. C, is that they usually contain a lot of potato. And the poor dear is not a big fan of potatoes. But I solved the problem in this chowder. One potato only, and then diced into very small pieces. Plus, I cooked the lone potato right along with the mirepoix, so it was very soft and almost inconspicuous when it finally reached the soup bowl. In fact, Mr. C. actually loved the chowder, potato and all. (Gold star for me on this one!)

So, if you too are a chowder hound, let me recommend this simple to prepare recipe. It is practically on the table before you can call your family to dinner. (I really like that in a chowder.) And no other dishes are required. (I also like that aspect of serving chowder.) But then I’m old and getting kind of lazy in my advanced years. (I’m OK with that too.)

So, as always, keep feeding yourself and your family well. Keep lifting everyone’s spirits by trying new and fun recipes. And please forgive me if I don’t post recipes as often as usual. I’m busy right now. It’s Christmas time after all! So, I have goodie packages to get ready. Stollen to configure, cookies to bake, candy to make, and party mix to assemble.  So even finding time to cook dinner has become an issue. But I’m taking a wee break today from holiday fixins. We’re out of bread, it’s cold so chili sounds good, and I need a few hours off my feet. So, sourdough bread is rising as I write, beans are cooking away for the chili, and I’m sitting at my desk writing to you all. And yes, it feels very good to be sitting down. Peace, love, and a wonderful beginning of Hanukkah to all.

Like I said, a much needed break is in order today. But tomorrow I’ll be at it again. (Some of us just never learn!)

2 T. unsalted butter

2-3 slices of thick, meaty bacon, chopped into small pieces

1 c. chopped onion

1 med. carrot, finely diced

½ c. chopped celery, including leaves

1 med. red or Yukon gold potato, peeled and diced (or more potato is you so desire)

3 garlic cloves, finely minced

½ tsp. kosher salt

freshly ground black pepper

¼ tsp. dried thyme, or more to taste

1 c.  chicken broth

½ c. dry white wine

2 c. whole milk, or more as needed

3 T. flour

½ c. heavy cream

2 c. chopped lightly smoked salmon (or any amount you want) 

2-3 tsp.  capers*, opt.

2-3 tsp. fresh lemon juice*, opt.

In the bottom of a large heavy covered pot, melt the butter and fry the bacon pieces until crisp. Add the onion, carrot, celery, and potato; cook until the onion is soft. Add the garlic and cook for 1 minute. And the salt, pepper, chicken broth, wine, and 1 cup of the milk. Bring to a boil, reduce heat, and simmer covered until the potato and carrot are soft, about 15 minutes.

Whisk the flour and remaining milk together. Stir into the pot and let cook for a couple of minutes. If there isn’t enough liquid in the pot, add a bit more milk as needed. Allow chowder to simmer until thick. Add the cream. Bring to a very low simmer and add the salmon. Taste and adjust seasonings. Cook only until the fish has warmed. Do not let the chowder boil. Great served with oyster crackers. Pass the capers and lemon juice.

*I like the chowder better without the capers and lemon juice. Mr. C. likes the additives. So, next time I fix this chowder, the capers and lemon juice will be served at table as garnishes. Then we can both have what we like. It’s all about compromise, after all!   

     

PÖRKÖLT (HUNGARIAN PORK STEW)

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OK, I don’t care what anyone else thinks about Hungarian food, it is always going to be one of my favorite cuisines. There is just something about paprika, caraway seeds, and sour cream that causes my mouth to start salivating. And of course, it’s partially because of the creamy nature of many of the dishes that I so adamantly love any type of Hungarian food. Because, above all else, I am truly passionate about creamy food. And I know I am not alone in this predilection. But mainly, my love of Hungarian food is because of the inherent flavors associated with this lovely cuisine. I mean really, who doesn’t love cabbage rolls, chicken paprika, rye bread, goulash, cucumber and onion salads, liptauer, and sauerkraut, to mention a few? No one. Well at least no one who has ever had a truly decent rendition of any one of these dishes. So, on that happy note, I have another grand Hungarian dish to share with you today.

Pörkölt is delicious. That’s the best way I know to describe this dish. I could add that the meat that has simmered in the sauce is succulent, that the sauce is both creamy and savory, but why bother? The main word that will pop into your mind when you take your first bite is delicious. Plain and simple. So that’s where I’m going to leave it. OK, I should tell you that this stew is very easy to prepare because I know that would be a helpful thing for you to know. And that even though you might not normally cook with a lot of paprika, caraway seeds, marjoram, or dill weed, I would strongly suggest that you not refrain from using them in this dish. Because they are the ingredients that make this stew special. And this stew is indeed just that – special. And a great way to use a lean hunk of pork. So enough about this recipe. Just prepare it. If I do say so myself, this is one of the best concoctions I have ever produced. And I do believe, Mr. C. would heartily agree with that statement. If he could first wipe the smile off his face, that is!

So as always, keep cooking delicious and healthy food. Keep trying recipes that take you a bit out of your comfort zone. (No better way to learn than by doing.) And have fun getting ready for Christmas. It’s going to be such a different celebration this year. But I plan to make it as festive as ever, maybe even more so. I always bake lots of cookies and make candy and special breads for our family and friends. But this year, more than ever before. So, my kid’s packages are going to be overflowing. And for friends and relatives in the area – special deliveries. (Ring the doorbell and run kind of deliveries.) So, please join me in making this holiday truly memorable. Bake up a storm and share your good fortune with those you care about. Ho Ho Ho to you and yours.

3 T. extra virgin olive oil

2-3 lbs. boneless pork loin roast, all fat removed, and cut into bite sized cubes

1 tsp. kosher salt

freshly ground black pepper

1 lg. yellow onion, chopped

½ c. chopped carrot

3 garlic cloves, minced

3 c. chicken broth

2 T. tomato paste

2 T. sweet Hungarian paprika, or more to taste (I ended up using 7 teaspoons)

1 tsp. caraway seeds

½ tsp. marjoram

1 bay leaf

¼ c. flour

¼ c. dry white wine

1 c. sour cream

1½ – 2 tsp. dill weed, or more to taste

thick egg noodles, cooked al dente, drained and buttered

Heat the olive oil in a Dutch oven. Add the pork cubes to the pan, along with the salt and pepper. Fry the meat until a bit browned.

Stir in the onion and carrot; cook until the onion is tender. Add garlic; cook 1 minute longer. Add the broth, tomato paste, paprika, caraway seeds, marjoram, and bay leaf. Bring to a boil. Add the browned pork cubes, reduce heat, cover, and simmer for 90 minutes or until the pork is tender.

Whisk the flour with the white wine together until smooth. Stir into the pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from heat and stir in the sour cream and dill weed. Taste the sauce and adjust seasoning. You will probably need a bit more salt. Return to heat and cook over low heat for 1-2 minutes or until heated through (do not boil). Serve over buttered egg noodles. (I serve the stew in a soup bowl.)

Please note: This is a very rich stew. I served it last evening with a simple cucumber salad. The vinegar in the dressing helped cut the richness of the stew. See recipe below.

Cucumber Salad

½ English cucumber, partially peeled and thinly sliced

2 tsp. white vinegar

¼ tsp. granulated sugar

¼ tsp. kosher salt

freshly ground black pepper

Mix all together in a small bowl. Set on your counter until dinner is ready.

 

CREAMY SMOKED TURKEY AND WILD RICE SOUP

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OK, so I was tired last evening and I forgot to wash the wild rice. Oops! So that’s why my soup has kind of a pinkish color to it. But you won’t make that mistake I’m sure. You after all have a brain!

So, given that this is a very thick soup, should I not have realistically labeled this as a chowder? Except that the dictionary definition of chowder is that of a rich soup typically containing fish, clams, or corn with potatoes and onions. This soup contains onion, but that’s a far as it goes. So, I really should have just titled it, “a cuppa this, a cuppa that soup chowder”. But I hate it when recipe titles don’t even give me a hint as to what kind of “whatever” I would be preparing if I followed the recipe. For example, Uncle Dan’s Favorite Bread. Would that be a recipe for white bread, or rye bread, or a yeast bread, or a quick bread like cornbread, etc. etc.? Who would know from the title alone? I need more than just a category or a catchy name before I even think to open a post. So no, a title like Grandma’s Pilgrim Soup doesn’t tell me a damn thing. How about My Pilgrim Grandmother’s Chicken Soup? Now that would catch my eye and at least tell me that chicken was one of the main ingredients. And should the recipe actually have sailed with grandma on the Mayflower, I’d be thrilled to hear about that too. (I love reading the back story on recipes.) So, with this recipe, you may call it soup or chowder. It’s your call. Because I agonized over the title, and I still don’t think it’s correct! (Obviously, I need to get out more if a recipe title is starting to throw me for a loop. The covid vaccine can’t come fast enough as far as I’m concerned! And I’m pretty darn sure I’m not alone on this one.) But back to this easy to prepare and yummy recipe.  

On Thanksgiving we swapped dishes with our neighbors Mark and Vicki. I sent over some turkey I had baked, and they brought over part of a smoked turkey they had purchased. We had turkey coming out of our ears. And after 2 dinners comprised of Thanksgiving leftovers, I decided enough was enough. I packaged up my turkey leftovers and sent them to the freezer. Then I chunked up the smoked turkey meat for this soup. And boy did that smoked turkey make for one delicious chowder. (Soup/chowder, I still can’t decide.) Anyway, if you too have leftover turkey meat, I wouldn’t hesitate to prepare this dish. And although I have yet to prepare it with regular baked turkey, I’m sure it will still be delicious. And thanks to Pie9297 at Food.com for the bones of this recipe.

So as always, keep turning out wonderful dishes even if you don’t have adequate names at the ready. Keep smiling even if you suspect your mental acumen might be slipping a notch or two from BEING HOUSEBOUND FOR MONTHS. Keep knowing that your family and friends are probably experiencing the same frustration. So, be the glue that holds everyone together. Just don’t sniff it! Peace and love to all.  

2 T. unsalted butter

1 c. chopped carrot

1 c. chopped onion

1 c. chopped celery

1 c. chopped mushrooms

4 chopped green onions

1½ tsp. finely chopped fresh rosemary

3 garlic cloves, finely minced

2 T. chopped fresh parsley

½ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 qt. (4 cups) turkey or chicken broth

1 c. wild rice (I used a combination of wild and brown rice)

2-3 c. chopped smoked turkey

¼ c. flour

2 c. whole milk

¾ c. heavy cream

3 T. dry sherry

Melt the butter in a heavy covered soup pot or Dutch oven over medium heat. Add the carrot, onion, celery, mushrooms, and green onions. Sauté until all the veggies are very soft. Add the rosemary, garlic, and parsley; cook for 1 minute longer. Stir in the salt, pepper, bay leaf, and broth. Bring to a boil, then stir in the rice. Cover the pan and simmer until the rice is tender, about 40-60 minutes. (Check after about 35 minutes.) Give the soup a stir every 10 minutes or so as the rice cooks. Add the chopped turkey for the last 15 minutes of cooking time.

Whisk the flour, milk, and heavy cream together. Add to the pot and cook over medium heat about 8 minutes or until thick. Remove from heat, adjust seasoning, and stir in the dry sherry. (The chowder will probably need additional salt and pepper.) The soup is terrific served with croutons or plain soda or oyster crackers.

SPAGHETTI IN A BASIL CREAM SAUCE

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This is another one of those “I’m too tired to cook but I want a comforting pasta dish for dinner” recipes. Because you just gotta know that this dish takes no time at all to prepare. (OK, it takes thyme, but no time!) (Sorry – the devil made me do it!) Anyway, there is close to no effort involved in getting this sauce ready to receive freshly cooked al dente spaghetti. (And yes, I know, many recipes of this ilk call for penne pasta. But my heart belongs to spaghetti, so spaghetti it is at our home a lot of the time. But of course, you can choose any old pasta shape you want. Just don’t cook the pasta before it’s time*, or past al dente, and we can remain friends.)

So, the other evening I decided pasta would be lovely for dinner. And along side the pasta, a big old green salad dressed with a simple vinaigrette. So that was dinner. And even chopping a few veggies for the salad, I was done within an hour. And at the tortoise like speed at which I now find myself moving, that ain’t bad for this old gal. OK, the vinaigrette was already prepared, but still, dinner on the table in an hour is just fine in my book.

Now, on to how this sauce tastes. I’d be lying if I said this was the best thing I ever tasted. Because that distinction belongs to my father’s older sister Louise’s homemade salami, which I last tasted when I had just turned 16. (I know that for a fact, because I drove most of the way to Nebraska because I had just gotten my driver’s license.) But to this day, I still remember that delicious salami. It made quite the impression. And since you might also be interested to know, her fried chicken was also absolutely sensational. And it’s not just my memory alone that can recall how outstanding our Aunt Louise’s food was, because my brother Phil also used to wax poetic about her cooking. And he was 4 years younger than me! We were just too young at the time to ask for recipes or even realize that older people might not always be around. But wonderful memories still abound. And that includes wonderful memories of my dear brother. (And yes, I miss my little brother.)  

So, is this the best dish I ever tasted, no. Is it a dish I look forward to enjoying again and again, yes indeed! But about the thyme.

Somewhere I read that basil and thyme go well together. I was a bit apprehensive, but I though just a modicum of dried thyme might be a nice addition. And yes indeed, a great combination. It’s like the thyme is there in the background to lift the basil to new heights. You don’t really recognize the thyme flavor, but you know something is there that you really like. So please leave it in the recipe when you decide that this simple pasta dish is just what the doctor ordered.

As always, try new dishes, but keep your favorites always available. Life is fleeting, so treasure the wonderful times you’ve already had, but make new memories, even during this impossibly ugly pandemic. Someday, when we all look back on this, I pray that we can once again surround ourselves with our families and friends and celebrate together. Peace and love to all.

4 T. (½ stick) unsalted butter

¼ c. finely chopped onion

2 lg. garlic cloves, finely minced   

½-¾ c. loosely packed fresh basil chiffonade, plus more for garnish

¼ tsp. dried thyme

½ c. whole milk

½ c. heavy cream

½ tsp. kosher salt

freshly ground black pepper

4-6 oz. thin spaghetti, cooked barely al dente (save some of the cooking water)

freshly grated Parmesan or Pecorino-Romano cheese

Melt the butter in medium sized fry pan. Add onion and cook until soft and translucent. Add the garlic, basil, and dried thyme and cook for 1 minute. Add the milk, heavy cream, salt, and pepper; cook until thoroughly heated. Transfer the pasta into the sauce using a pair of tongs and let it cook for a minute or two until the sauce thickens. If the sauce gets too thick or you feel a little more sauce would be nice, stir in a small amount of the pasta water. Adjust seasoning. Serve immediately. Pass the cheese.

*It truly makes a difference if you don’t cook pasta ahead of time, drain it, and make it wait for the sauce to be prepared. If anything is required to wait, the sauce is much the better choice.

    

BALSAMIC VINEGAR, ROSEMARY, AND GARLIC MARINATED AND GRILLED FLANK STEAK

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I am a sucker for grilled meat. Always have been. And usually I prefer to enjoy any type of grilled beef dolloped with a lovely sauce, like Bourbon BBQ Sauce, Chimichurri Sauce, or Steak Sauce with Mushrooms. (All on this site BTW, along with many other great sauces.) But, with this wonderful recipe from the heygrillhey.com site, a sauce would be redundant. Because this marinated steak has plenty of great flavor all by itself. I like that. Not only because the marinade flavors the meat so beautifully, but because it means I have one less dish to prepare. (Remember, I’m getting lazier and lazier as my years quickly advance past three fourths of a century!)

So anytime I can find a recipe like this one, that doesn’t require me to prepare some kind of sauce to go with it, I’m delighted. And excited to pass the recipe on to you. (And yes, I usually change other people’s recipes a bit to better reflect our taste. But just looking at Susie’s recipe, I could find no fault with either her choice of ingredients, or even the amounts she had listed. And I was spot on to leave the recipe alone. In my estimation, it is perfect as originally written.)

So, if you too are yearning for a simple way to prepare a well-seasoned flank steak, I would highly recommend you give this recipe a try. And if it’s just you, or maybe 2 or 3 of you at table, yes, a whole flank steak is probably more meat than you can eat in one sitting. Not too worry. We ate our fill the first night, then I used most of the leftover meat as the meat component in homemade chili. (Fabulous!) Then the next morning, I sliced up the remaining small piece, hotted it up on my grill pan while I fried our eggs and served it with warmed zucchini bread. (What a lovely treat to break our fast!)

So, no excuses folks. This is the real deal. If you like grilled meat, this is your chance to look like a grill king or queen. Almost fool proof. (Well as long as you have an instant read thermometer that is. If you don’t, Santa Claus will soon be coming to town. So, you should be making a list so that he/she can check it twice. (And get his/her order in before the mad rush.)

As always, stay happy, stay healthy, stay practical, and stay patient. We are all in for a rough winter with the increases in covid-19 cases, restrictions constantly changing in a desperate attempt to save lives, and the ever-increasing incipient feeling that this damn pandemic will bloody well never go away. Hopefully, the devastation will end sooner rather than later. In the meantime, us worrying ourselves sick won’t change a thing. Peace and love to all. (Note to self: take your own advice!)   

½ c. extra virgin olive oil

1½ tsp. kosher salt

freshly ground black pepper

¼ c. brown sugar, packed

2 T. Worcestershire sauce

¼ c. balsamic vinegar

5 cloves garlic, minced

1 tsp. crushed red pepper flakes

3-4 sprigs fresh rosemary (about 6-inch sprigs)

1 – 1½ lb. flank steak, trimmed of as much fat as possible

In a gallon zip lock bag, combine the olive oil, salt, black pepper, brown sugar, Worcestershire sauce, balsamic vinegar, garlic, crushed red pepper flakes, and fresh rosemary sprigs. Zip the top, then gently massage the contents until the salt and sugar granules are dissolved.

Place the flank steak in the bag, press out any excess air, and seal tightly. Using your hands, press the marinade around the meat to ensure it is evenly covered. Refrigerate for at least 2 hours, or up to 24 hours.

Preheat your grill to 450 degrees. Grill the steak for 4-5 minutes per side, or until the internal thermometer reaches 130-135 degrees for medium rare.

Remove the steak to a cutting board. Tent with aluminum foil for about 10 minutes before slicing very thinly against the grain and on a diagonal. Serve immediately.

        

SPAGHETTI IN A SPICY ARRABBIATA (ANGRY) SAUCE

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Now I know there are evenings when all you want is to spend as little time as possible in your kitchen while at the same time serving a delicious and soul satisfying pasta dish to your family. So as the saying goes, “have I got a deal for you”! Now that I have you all excited, I better add a warning. This is probably not a dish young children would appreciate. It is also a dish that anyone whose stomach responds poorly to spicy food might also want to avoid. Not that this dish is super spicy. In my opinion it is not. And I’m kind of a wimp when it comes to spicy food. But everyone’s stomach and taste buds are different. And as much as someone might enjoy an all heat 5 star experience at the moment, there can be a world of hurt that follows if your mouth and your stomach are not in full accord to begin with. (Like wine for me. My mouth loves wine. My stomach, not so much!)

Anyway, before I begin telling you how wonderful and easy this dish is to prepare, I felt it only fair to provide you with the whole story. (It’s called a disclaimer.) Now where was I? Oh yes – telling you how delicious and easy this dish is to prepare. But first, how we discovered the true meaning of “arrabbiata”.

The best arrabiata we ever tasted was in the Eastern part of Italy as we traveled from the Amalfi Coast towards the Adriatic Sea. Our travels took us just north of the Gulf of Taranto with a one night landing in the small town of Bernalda (near Mataponto, if that helps) at what was essentially a modern, business man’s, no frills hotel. We arrived hungry, and as luck would have it, lunch was still being served. But we were informed that the lunch menu was limited to just a few items. Mr. C. chose arrabiata and I went for something else. Mine was excellent, but not nearly as memorable as Andy’s choice. I really could not stop myself from taking small bites of his pasta throughout the meal. That meal at this humble hotel restaurant was the first of many fabulous meals we experienced as we traveled north along the Adriatic. And a wonderful surprise because that part of Italy is much less frequently visited than along the eastern, middle, and northern part of the country. And because the tourist trade is not as prevalent in that part of the country, we had not expected to be so royally treated and served such amazing food along our chosen route. But we were. And I can tell you true, if you want to experience the best that Italy has to offer, go off the beaten track. We are still reeling from the experience, and it was seven years ago! But, back to arrabbiata. (I so easily get distracted.)

This is probably one of the easiest red pasta sauces you will ever prepare. It takes hardly any time to produce a deeply flavored sauce that hasn’t had to spend several hours simmering. So while it burbled away, I made salad dressing, toasted up some croutons, threw some lettuce and romaine through my salad spinner, grated up some pecorino-Romano cheese, and cooked perfect al dente spaghetti. Ta da – dinner on the table.

So give this sauce a try. It’s just as good as the one we had in Bernalda and a heck of a lot easier to obtain. You will also find another really wonderful recipe for Pasta with Arrabiata Sauce on this blog. It too is delicious, and just enough different to give you a choice. Whichever recipe you choose, you are in for an Italian treat.

Two “B”, or not two “B”, that is the question. And yes, you will see this angry sauce spelled with either one “B” or two. But the spelling we learned while in Bernalda contained only one “B”. However, I have since learned that the correct spelling contains double Bs. So “B” it!)

As always, have fun trying new recipes. It’s always good to expand the bounds of your comfort zone. And in such a safe way as trying out new dishes, pretty much a safe way to do so. Peace and love to all.

¼ c. extra virgin olive oil

4 cloves garlic, finely minced

½ tsp. crushed red pepper flakes (more or less to taste) (I use a scant ½ teaspoon – perfect for Mr. C. and me)

1 tsp. kosher salt

freshly ground black pepper

3 T. dry red wine

1 tsp. brown sugar, packed 

1 (28-oz.) can crushed or whole tomatoes in sauce (Italian if possible – I use Cento brand)  

8 oz. spaghetti, cooked al dente   

1-2 T. pasta cooking water, if needed

¼ c. fresh basil chiffonade, plus more for garnish

freshly grated pecorino-Romano cheese (Parmesan in a pinch)

Heat the olive oil in a medium sized covered Dutch oven. Add the garlic and cook over low heat for a few minutes until the garlic has softened and turned a light, golden brown. Stir often to make sure the garlic doesn’t burn. If it does, start over!

Stir in the crushed red pepper flakes, salt, and black pepper. Let the ingredients dance around the pan together for about a minute before pouring in the wine. Leave alone until the wine has all but evaporated. Then stir in the brown sugar and crushed tomatoes. Bring just to a boil, reduce heat, cover, and simmer gently for 20 minutes. Remove lid and simmer another 10-15 minutes or until the sauce has had a chance to thicken a bit, stirring occasionally. 

Transfer the al dente pasta into the sauce using a slotted spoon or spider strainer. Stir in pasta water if the sauce is too thick, then add the basil*. Simmer for a couple of minutes to blend flavors. Taste and adjust seasoning. (The sauce should be thick, but not so thick that it almost forms chunks. You want the sauce to lovingly cling to every surface of the pasta.)    

Serve the pasta hot, topped with additional basil. Pass the grated pecorino-Romano cheese.

*It is always best to add fresh basil towards the end of any cooked recipe calling for fresh basil. It can become bitter if added too soon. Plus it gives the sauce (or whatever dish you are preparing) that fresh herby basil flavor we all adore.

HOT DOGS IN A BLANKET WITH SRIRACHA DIPPING SAUCE

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I have no idea what is happening to me lately, but I have been craving hot dogs. Now the last time that happened, I was pregnant with my daughter Paula. And no, this 76 year old lady is definitely not pregnant. And frankly, even if it were still possible, I’d slit my throat if that was the case! (No offence Paula.) The ability to get into that condition left the realm of possibility about 35 years ago. Thank God! (Again, no offence intended.)

So that leaves me with this quandary. Why in the name of all things gourmet, would I be craving a hot dog? Am I not getting enough saturated fats, preservatives, and nitrates in my diet? Am I feeling salt depleted? What could be happening to my body that would cause this unhealthy craving? So I decided to think on the subject. Which I did. And I came up with a most logical and reasonable conclusion. Hot dogs taste good. They are simply really, really yummy.

Now I am not so far gone as to eat just any old hot dog. Even I can show restraint when forced to face the facts. And the fact of the matter is – not all hot dogs are created equal. Some are just healthier than others. For example, Organic Valley Beef Hot Dogs, Hebrew National 97% Fat Free Beef Franks, Applegate Natural Stadium Beef and Pork Hot Dogs, and our favorite – Painted Hills Natural Beef Uncured Beef Hot Dogs are far better for us, and much tastier than their cheaper contemporaries. So although a lean piece of baked chicken would ultimately be much better for me than a hot dog, it’s too late in the game for me to begin denying myself some of the simpler pleasures in life.

So, with that in mind, I made hot dogs in a blanket last evening for dinner. And I have to tell you, I was in comfort food heaven. Warm out of the oven, then dunked in Sriracha Dipping Sauce (see recipe below) and creamy Dijon mustard, I was one happy lady at dinner. And to go along with the hot dog, a Spicy and Savory Hasselback Potato. (Recipe coming soon.) Altogether a very satisfying meal.

And I have to say, the “blanket” was one of the main reasons I enjoyed the hot dog so much. The dough was terribly simple to prepare, and took only about 90 minutes from beginning to end. Of course, most of that time was hands free so I could accomplish other things while the dough was rising. So last evening, instead of eating hot dogs wrapped in large, fluffy, boring grocery store buns, our dogs were lovingly encased in soft and flavorful homemade cheese bread.   

I truly hope you give this recipe a try. I’m sure your entire family will enjoy this delicious way to raise the simple hot dog to a new level of excellence. And remember, not all hot dogs are terribly bad for us. Granted, health food they’re not. But once in a while, a real comforting treat.  

As always, try and remain safe and sane through all the political turbulence going on right now, the increase in covid-19 cases, and the approaching holidays. If there ever was a year that I would not especially want to repeat, it’s 2020. But even with all the stress this year has brought with it, I still wake up in the morning looking forward to spending another day with Mr. C., playing in my kitchen, talking or social distancing with family and friends, and closing my day by reading a few chapters in a good book. And every night as I drift off to sleep, I give thanks for all the joy I have in my life. May you too find joy in every day pleasures. Peace and love to all.

2 tsp. quick-rise yeast

½ c. warm water

1 tsp. granulated sugar

1 T. extra virgin olive oil, plus more for oiling the bowl

¼ tsp. kosher salt

scant ¼ tsp. granulated onion

¼ c. grated sharp cheddar cheese

1¼ c. unbleached all-purpose flour, or more as needed

6 hot dogs or sausages of choice

1 egg

2 tsp. milk

sesame seeds

Combine the yeast, water, and sugar in the bowl of your stand mixer using your bread hook. Let sit for 3-4 minutes. Add the olive oil, salt, granulated onion, cheese, and 1 cup of the flour. Mix on low until a soft dough forms. Knead, adding additional flour as required, until the dough sticks to the bottom of the bowl but not to the sides. The dough should still feel slightly sticky.

Pour a bit of olive oil into the bowl, and using your hands and a stiff rubber spatula, form the dough into a ball. Cover and let rise for one hour or until doubled in size.

Punch the dough down and divide into 2 pieces. Roll each piece into a 10-inch circle on a well-floured surface. Then using a pizza cutter or sharp knife, cut each circle into thirds. Starting with the wide end of the triangle, wrap the dough tightly around each hot dog. Place narrow point down on a parchment paper lined baking sheet.

Whisk the egg and milk together and brush the top of each dough wrapped hot dog. Sprinkle with sesame seeds. Let sit while you pre-heat your oven to 400 degrees.

Bake for about 15 minutes, or until golden brown. Serve warm.

SRIRACHA DIPPING SAUCE

¼ c. mayonnaise

¼ c. sour cream or Greek yogurt

1½ tsp. Sriracha, or more to taste

Stir until well combined. This simple sauce truly is crazy good.   

OVEN BRAISED CHICKEN WITH GARLIC, ROSEMARY, AND WHITE WINE

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I forgot to take the picture until after we had already eaten. Bad me!

And yes, another braised chicken recipe. Because in my book, you simply can’t have too many recipes for oven braised chicken. Especially really good recipes for braised chicken! And yup, this is one of the good ones.

So why chicken? First of all, chicken is one of the leaner animal proteins. And it can be found in many ethnic cuisines. And it takes to spices and sauces with ultimate adaptability. In other words, it pairs with just about any herb, spice, or sauce you can name. Chicken is delicious baked, boiled, or fried. Which makes it a very versatile ingredient. Plus it’s readily available. And, I love chicken. Which is ultimately the real reason I use chicken in many of my recipes.

So the other evening I was on another one of my “I need comfort food for dinner” kicks. Plus I still had a couple of whole chickens in my dying freezer. (Only about a quarter of our freezer is still actually keeping food frozen. And yes, we have a new freezer ordered. But good luck finding a new upright “manual” (not frost free) freezer during this pandemic. We have had one on order now for about 6 months. No kidding!)

Anyway, with a terminal freezer and comfort food in mind, I came up with this recipe. I paired this dish with Simple Steamed Brown Rice (see recipe below) and steamed green beans, and we were both delighted with the results.

So if you too are in the mood for a savory and creamy, calorie laden comfort dish to serve your family, by all means prepare this recipe. It is just a simple way to treat yourself and your family. But remember – moderation in all things. So this is definitely not an everyday chicken recipe. This is a rich, full bodied, in your face, creamy comfort food dish. And serving a dish like this once in a while is not a sin. At least to my way of thinking it’s not a sin. What would constitute a sin, and also a shame, would be to never allow yourself or your family the pleasure of tasting a dish like this. That would just be wrong.

So step away from that low fat chicken recipe you were considering, and come on over to the dark side. I promise you will enjoy the experience. And yes, you can immediately go back to more healthy ways of cooking chicken. But for one glorious moment in time, let the cream sauce rule.

As always, have fun in your kitchen, try new and exciting recipes, and look for all the joy that life has to offer. Remember, what we are living through every day is not the dress rehearsal for our lives. This is the main show. The only show. So please don’t live for when the pandemic is over. Or for when you get that better job. Or for when you lose those extra few pounds. Just live each and every day with all the gusto you can muster. Peace and love to all.  

1 3-4 lb. whole chicken fryer

⅓ c. unbleached all-purpose flour

2 tsp. seasoned salt

freshly ground black pepper

2 T. extra virgin olive oil

2 T. unsalted butter

2 lg. shallots, thinly sliced

5 garlic cloves, finely minced

1 T. finely chopped fresh rosemary, or more to taste

1¼ c. chicken broth

¾ c. dry white wine

2 tsp. Dijon mustard  

1 T. unbleached all-purpose flour (if all the seasoned flour is used)

1 c. whole milk

¼ c. heavy cream  

1 T. chopped fresh parsley

Cut the chicken into 8 pieces – 2 thighs, 2 legs, 2 breasts – each cut in half. (I leave some of the skin on the chicken pieces, but remove as much of the chicken fat as possible. I freeze the wings and backs to make chicken stock at a later time.)   

Pat the chicken pieces dry with a paper towel. Whisk the flour, seasoned salt, and pepper together in a shallow pan. Dredge the chicken in the seasoned flour mixture until well coated. Shake off excess flour. Save any remaining flour.

Heat the olive oil and butter in a lidded cast iron or heavy skillet over medium heat. (I use my shallow lidded Le Creuset Cast Iron Braiser pan for this recipe.) Fry the chicken on both sides until golden brown. Remove chicken from skillet and place on a plate. (The chicken doesn’t have to be completely done at this point.)

Add the shallots to the skillet; sauté until just starting to soften. Add the garlic and continue cooking for another minute. Add the chopped fresh rosemary. Add the chicken stock, white wine, and Dijon mustard to the pan. Stir until all of the brown bits are lifted off the bottom of the pan. Simmer for 3-4 minutes. Add the partially cooked chicken, along with any juices, back into the pan, skin side up. Bring the liquid to a boil.

Cover the pan, and allow the chicken to braise in a pre-heated 350 degree oven for about 60 minutes, or until the meat is fork tender. Turn the chicken after 30 minutes. Remove from oven, and transfer chicken to a plate.

Just before transferring the chicken to a plate and making the creamy gravy

If there is a tablespoon of seasoned flour left, add to the pan. If not, add enough regular flour to make up a tablespoon. Over low heat, whisk the flour into the brown bits at the bottom of the pan until well combined. Slowly add the whole milk and heavy cream to the pan. Bring the gravy to a boil, reduce heat, and simmer, whisking the whole time, until a lovely silky gravy is achieved. Taste and adjust seasoning. (The gravy will probably need a bit more salt and pepper.) Return the chicken to the pan.

When ready to serve, sprinkle with parsley, and serve the chicken and gravy over mashed potatoes, rice (brown*, white, or mixed), or buttered noodles.

*Simple Steamed Brown Rice

1 c. brown rice

1¾ c. water

2 tsp. extra virgin olive oil

½ tsp. seasoned salt

freshly ground black pepper

Dump all in your rice cooker. Stir. Put on GO. Walk away for about an hour.   

 

OLD BAY SEASONED CRAB CAKES

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You have to know, that if I were a descendant of the Rockefellers, I would eat fresh crab at least once a week. I’d pick up a half pound of it, just for me, (I’ll explain why later) and eat it straight out of the container. No lemon, no tartar, no drawn butter, no nothin’! Just straight from the container to my mouth.

But we were not blessed with wealthy parents. Actually, maybe we were extremely blessed not to be raised with our every little wish fulfilled. It could go either way! Regardless (and no, I don’t care if it’s now OK to say irregardless, I ain’t gonna murder the English language even for the sake of being well informed), I’m just not predisposed to frequently spend that much of our hard earned money on fresh crab just for myself! And so that you won’t think too ill of me for buying fresh crab just for myself, allow me to explain. I don’t think Mr. C. would give a flying fig if I never again served him another crab dish. Well, with two wonderful exceptions – Crab Bisque (the best first course tomato soup you could ever imagine passing over your taste buds and sliding down your throat) and these crab cakes. That’s it. Well as far as I know, that’s it! There could be another dish just waiting to be discovered that he might enjoy. But if there is, I sure haven’t found it yet! (And yes, the Crab Bisque recipe is on this site.) Anyway, we both love these crab cakes. They are easy to prepare, and guess what, you can actually taste the crab. So that leads me to my next comment.

If you want to experience a really good crab cake, then bite the bullet and buy good crab. It certainly can be canned crab, but not the cheap brands that contain what I call fuzzy crab. Treat yourself. Pay the money for a good product. Then add the few simple ingredients listed below, and you will have the pleasure of dining on a truly delicious way to eat this lovely crustacean. After all, the recipe comes with Mr. Cs seal of approval.    

And crab cakes are very versatile. They make a delightful first course if you make them tiny and serve a couple on a bed of lettuce with a bit of sauce dribbled all around. And of course, they are a great entrée when accompanied by a creamy risotto and a crunchy cabbage slaw, for example. However you choose to serve these babies, they are sure to be loved.

So as always, don’t forget to treat yourself once in a while. After all, life is short and we all need a bit of pampering to keep us going. Even all of us who are the primary cooks in our family. Most of us tend to put our spouse or our kidlets first. And most of the time, that’s fine. But every so often, we should go crazy and think of ourselves first. So if you’ll excuse me, I’m going to go add a half pound of crab to our grocery shopping list. Then I’m going to eat it all by myself! (And not feel guilty!)

Peace and love to all.  

1 lg. egg

¼ c. mayonnaise

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

dash hot sauce

freshly ground black pepper

1½ tsp. Old Bay Seasoning

1 T. finely minced fresh parsley

10 finely crushed saltine crackers

1 lb. lump crab meat

½ – ¾ c. plain dry bread crumbs

1 -2 T. unsalted butter

Whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, black pepper, Old Bay Seasoning, and parsley together in a mixing bowl. Fold in the cracker crumbs and crab. (Be gentle, you don’t want to break up the crab meat.) Mixture will be very wet and messy at this point. Not to worry, the cakes will firm up nicely as they cook.

Spread the bread crumbs in a small shallow container. (I use an 8-inch cake pan.) Using a #10 (3/8 cup) ice cream scoop, carefully plop balls of the crab mixture on top of the bread crumbs, a couple at a time. Carefully roll the balls in the bread crumbs and place on a wax paper lined plate. Press lightly to smush them down a bit.  Cover and refrigerate for at least 2 hours before frying.

When ready to serve, heat butter in a large heavy skillet. Fry cakes over medium heat until dark golden brown and heated through, about 4 minutes per side. Serve with Spicy Seafood Sauce, Lemon Garlic Aioli, or sauce/aioli of choice. (See highlighted recipes below.)

SPICY SEAFOOD SAUCE

½ c. mayonnaise

1 tsp. fresh lemon juice

¼ tsp. Old Bay Seasoning

freshly ground black pepper

1 T. finely minced fresh parsley

1 T. finely chopped fresh chives

Whisk mayonnaise, lemon juice, Old Bay Seasoning, and pepper together in a small bowl. Fold in the parsley and chives.

LEMON GARLIC AIOLI

¾ c. cup mayonnaise

1 tsp. grated lemon rind

3-5 tsp. fresh lemon juice

1 garlic clove, finely minced

¼ tsp. kosher salt

freshly ground black pepper 

Mix it all together. Taste and adjust seasoning.