Category Archives: SIDE DISH RECIPES

RISI E BISI (ITALIAN RICE AND PEAS)

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Sometimes you just need a quick and easy side dish. Nothing fancy, but still tasty. And for my money, this Italian staple fills the bill perfectly. But please note – this side dish is never going to be a rock star. But what it does deliver is simplicity and enough flavor to compliment any chicken, beef, pork, or seafood entrée. Basically, any main that requires a starchy companion.  

And don’t we all need that side dish that enhances the dining experience but doesn’t threaten to replace the main dish as the star of the show. Sometimes, all we need from a dish is for it to be a filler. Something to complete the meal, but not take away from the perfect chop, meatloaf, or fried chicken breast you are also serving.

Not all dishes need to be so exciting as to detract from the entrée. Think of all the wonderful meals you’ve eaten in restaurants. Not all the sides are fantastic. But rather, they are on the plate to be that other taste or texture needed so that your mouth doesn’t get bored.

I cannot count the number of times I have been halfway through a fantastic creamy rich pasta, for example, when all of a sudden, I would give anything for a whole different taste sensation. Perhaps a salad with a vinegar dressing or a hunk of crusty bread. Because, bottom line, too much of a wonderful flavor or mouth feel, no matter how much you like the dish, can suddenly become unappetizing.

So, keep this recipe in mind when you need a delicious and easy to prepare filler. And no, when I discussed this with the Risi E Bisi I prepared the other evening, it took no offence at being considered a “filler” dish. In fact, it took great pride at being considered one of the tastiest and creamiest starch dishes ever to be served with baked, fried, or braised meat or fish. (I truly enjoy talking with intelligent and sophisticated ingredients like Arborio rice. So much better than talking to a rutabaga, for example. Kind of like discussing the state of our nation with liberal conservatives or conservative liberals rather than radical zealots on the far left or far right of the political spectrum.)    

Well, that’s all I have to say for today. And for some of you, you might feel I have already said too much. If I have offended you in any way, I apologize. But I am going to continue speaking my mind. For me there will always be gray. And if someone or some cause only sees matters in white or black, with no consideration for gray, I see red!

But as always, I still wish peace and love to everyone.  

2 c. chicken stock

1 T. extra virgin olive oil

1 T. finely chopped shallot

1 cloves garlic, chopped

½ rounded c. Arborio rice

1 T. dry white wine

pinch kosher salt

freshly ground black pepper

½ c. frozen petite peas

¼ c. grated Parmigiano-Reggiano  

Place chicken stock in a small pot and warm over low heat.

Heat a medium sized heavy pan over medium heat. Add extra-virgin olive oil and shallot. Cook for a couple of minutes. Add garlic. Sauté for 1 minute, then add the Arborio rice.

Toast the Arborio rice for about 2 minutes, then add the wine, salt, and pepper. Quickly ladle in ⅓ cup of the stock. Bring to a simmer. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, about 22 minutes.

Stir in peas and cheese and taste and adjust seasoning. Serve immediately.

CREAM CHEESE POLENTA WITH SHALLOT, GARLIC, THYME, AND PARMIGIANO-REGGIANO CHEESE  

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Sometimes the side dish actually saves a meal, especially when the entrée is kind of boring. Like the other night when I served this polenta with baked cod. The recipe I used for the cod sounded great, but the reality was quite different. So, along with this dish and some steamed broccoli with “Secret Sauce” (recipe on blog at the bottom of the post for Broccoli in Asian Garlic Sauce), dinner was salvaged. Whew! (I just hate serving food that isn’t up to par!) (But then, nothing ventured, nothing gained.) (Sometimes you win, but sometimes you waste good cod. And this was definitely one of those times.) But back to this recipe.

I love polenta. As proven by the fact that I have several other recipes for polenta on this site. Some are very similar to this recipe. And all perfect in place of mashed potatoes, rice, quinoa, pasta, etc. as a base for savory meat toppings. Or as a fabulous side dish to a simple meat entrée along with a veggie or salad as served the other evening.

Now, polenta is never going to be a low-calorie dish. At least when doctored with the type of ingredients I use.  But by itself, it is often used to substitute grains like pasta and rice, as it is lower in calories and rich in complex carbohydrates. Because complex carbohydrates aren’t broken down as quickly as simple carbohydrates, it’s ideal for individuals watching their blood sugar levels. Polenta may also be good for your health as it contains fiber and protein.

So, if you too want to add some variety to your meals, may I recommend polenta. And in case you were wondering, polenta is not a new fad. Polenta has been a food staple in Italy for thousands of years. Polenta actually dates as far back as ancient Sumer, located in Mesopotamia (modern-day southern Iraq) and is still considered to be one of the earliest civilizations in the world, emerging around 4500 BCE. So, like I said – polenta is not a new fad.

Well, that’s it for today. Our next few days are chuck-full of adventures of the musical and entertainment nature. And I am looking forward to each and every event.

May you too look forward to special happenings in your life.  

And as always, peace and love to all.

1 T. extra virgin olive oil

2 T. finely chopped shallot

2 garlic cloves, finely minced

1 tsp. fresh thyme leaves

tiny pinch crushed red pepper flakes, opt.

½ tsp. kosher salt

finely ground black pepper

4 c. vegetable stock

1 c. polenta/cornmeal (not instant)

½ c. grated Parmigiano-Reggiano cheese

2 T. unsalted butter

4 T. cream cheese

Heat the olive oil in a medium-sized covered heavy pan. Add the shallot and sauté for 2-3 minutes or until the shallot starts to soften.

Add the garlic, thyme, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute.

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

Just before serving stir in the Parmigiano-Reggiano cheese, butter, and cream cheese. Taste and adjust seasoning.

Serve immediately.

DARK RUM BAKED BEANS WITH BACON  

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This is my second posting for these beans. The first post was published on New Year’s Eve. Then a few days later I deleted the recipe. Because I had baked the beans in a Corning Ware covered casserole dish, (for a pretty presentation), but the beans never got tender. After several hours in the oven. So, I took this recipe off my blog. Even though I had made these beans successfully for decades. Then I realized (after the fact) that the type of casserole dish I used does not hold the heat like a Dutch oven. Either the old-fashioned kind or like a Le Creuset enamel coated cast iron pot. Duh. Then my dear friend Vicki said she looked for my recipe because she liked the beans so much. So, I am re-posting this recipe. But please note: Either use a heavy cast iron pot (as shown in the picture) or cook the beans part of the time on your stove top so they can get really hot and tenderize completely.

Original post: OK, this is a recipe for old fashioned, starting from scratch, no fancy equipment required, baked beans. The kind you find in great BBQ joints – if you’re lucky. And the kind of delicious baked beans that take hours of time in your oven. I’m serious. Great baked beans need to spend several hours in a low and slow oven. But OMG is it worth the time. And patience. Because if there is anything better than baked beans, I have yet to discover what dish that could be! And all thanks go to my father – Albert Merz. Smart, educated, never said a mean word about anyone, Swiss-French musical genius. Not a perfect man, but the one who taught me to be happy and love life.

Now, my dad could build baked beans. But his baked beans did not contain dark rum. That was my addition. And a fine one if I may be so bold. And several of the other additives like Worcestershire sauce, thyme, and savory are all on me. But if he were still alive, I’m sure he would approve. But molasses and brown sugar – oh yah. He would add them in large quantities. Because really, baked beans are meant to be sweet. Or at least, in my opinion, great baked beans are sweet. Other types of bean dishes, not so much. But baked beans – go on over to the dark side and add brown sugar like it was going out of style! And bacon.

And yes, I do have a recipe for Vegetarian Baked Beans that is really very nice. But nothing beats this recipe when you want to go all out. I also have a recipe for Instant Pot and Oven old Fashioned Baked Beans that is lovely. (If you happen to have an instant pot, that is.) (I did but gave it back to daughter Paula because I never used it.) Call me old fashioned, but I like to soak beans and go from there. But the result is very much the same.

But regardless of what recipe you use, homemade baked beans are one of the reasons life is worth living. And because life is too short to eat mediocre food, go the extra mile and fix baked beans from scratch. And yes, I have doctored canned baked beans before to good result. Because once upon a time I too was a working mother and time was of the essence. But now, being a retired person with a bit more time on my hands, I wouldn’t think of paying good money for a small can of baked beans when I could build the whole mess from ingredients I almost always have on hand. So, consider this recipe next time you throw a BBQ party, or your family has requested a ribs, baked beans, and potato salad meal. But please, if you are in the area, let me know. I’ll bring dessert.

Well, that’s it for now. It’s New Years Eve and we are off to a potluck dinner at our neighbors Andy and Amy’s home. And guess what I’m bringing. Got it in one. Baked Beans.

So, to all – HAPPY NEW YEAR.

And as always, peace and love to all.

3 c. dry Navy beans (about 1½ lbs.) picked over and washed 

¾ lb. meaty bacon, cut into ½-inch pieces 

1 lg. yellow onion, chopped

3 garlic cloves, chopped

2 c. water, plus more if needed

2/3 c. molasses (not blackstrap – too strong)

1½ c. ketchup

½ dark rum, opt. (but why?)

2 T. Worcestershire sauce

2 tsp. paprika

½ tsp. seasoned salt

½ tsp. dried thyme leaves

½ tsp. dried savory

tiny pinch ground cloves

freshly ground black pepper

¼ c. Dijon mustard

1½ c. brown sugar, or more to taste

Day 1:

Place the washed dry beans in a bowl. Cover with 2 to 3-inches of cold water and set the bowl on your counter overnight. If it’s very warm in your kitchen, place the beans in your refrigerator. Drain and rinse the beans before using.

Day 2:

Fry the bacon till most of the fat has been rendered in a large covered Dutch Oven. (And no, you don’t drain off the bacon fat unless there is quite a bit. But with lean bacon you shouldn’t have too much.)  Add the onion and sauté just until translucent. Add the garlic and cook for one minute.

Stir in the drained, soaked beans, water, molasses, ketchup, rum, Worcestershire sauce, paprika, seasoned salt, thyme, savory, cloves, black pepper, Dijon mustard, and brown sugar. Taste the sauce and adjust seasoning and brown sugar as desired.

Cover and bake in a pre-heated 300-degree oven for about 7 hours. Remove the lid and continue baking for another hour so that the top can brown nicely. (During the covered baking time, check the beans periodically to make sure they aren’t drying out too much. You can even give them a stir. Add water as needed. Or salt if required.)

Remove from oven and serve warm.

Can be made ahead, refrigerated, and warmed just before serving.

CACIO E PEPE (CHEESE AND PEPPER) PASTA

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

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

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

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

Peace and love to all.   

8 oz. dried spaghetti or bucatini

2 T. unsalted butter

½ tsp. cracked black pepper

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

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

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

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

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

Top with more grated cheese and serve.

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

SAVORY STOVE TOP DRESSING (think stuffing)

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Well, last night I had a mad craving for a game hen and the dish that is really one of my all-time favorite accompaniments to any baked poultry – dressing. You know, the side dish that used to be called stuffing until placing the flavored bread cubes in the cavity of a turkey or chicken became scary. (The safety concerns have to do with salmonella and other bacteria, which can come from eggs in the stuffing or from the interior surface of the turkey’s cavity. If the bird is removed from the oven before the stuffing reaches 165-degrees, some of the bacteria could remain alive and make people ill.) Anyway, whatever you want to call this caloric dish, I wanted some. But not being a fan of boxed stuffing mixes, I decided to make my own stove top dressing.

I used whole wheat bread last evening in the dressing because that’s what I had on hand. Tasted great! But I think any type of bread would work in this recipe.

Now, something you should know. I do not like wimpy tasting dressings. I want lots of flavor. So, if you like a mellow flavored dressing, you might want to cut back on the herbs a bit. But if you want a mouth full of flavor with every bite, then add the herbs as listed below.

Well, that’s it for today. I’m busy getting ready for our next JazzVox home concert. So, today I baked the chocolate cake for the base of the Black Forest Cake I plan to serve on Sunday. It’s busy cooling right now. So, before I lovingly wrap the cooled cake in preparation for placing it in the freezer, I decided to take this opportunity to share this recipe with you. I hope you enjoy it.

And just so you know, I miss stuffing. When seasoned wet bread is stuffed into a bird, it comes out moister and more flavorful than when it is placed in a casserole dish and baked. Not to mention how much fun it is to single handedly push wet bread into the cavity of a slippery bird. Ah, those were the days my friends. Those were the days!  

Peace and love to all.   

6-7 slices bread, (whole wheat, sourdough, etc.) cut into 1/3-inch cubes

3 T. unsalted butter

¼ lg. white or yellow onion, finely chopped

¾ c. chopped celery, (stalks and leaves)

4-5 lg. mushrooms, chopped

1 T. finely chopped fresh parsley

½ tsp. finely chopped fresh sage

½ tsp. poultry seasoning, or more to taste

1/8 tsp. dried thyme

tiny pinch savory, either powdered or dried leaves

tiny pinch dried marjoram

scant ¼ tsp. kosher salt

freshly ground black pepper

1 egg

1 c. chicken stock, or more as needed

Place the bread cubes on a baking sheet in a single layer. Bake in a pre-heated 150-degree oven for about 90 minutes or until dry and hard. Remove from oven and set aside.  

Meanwhile, in a covered pan, melt the butter and add the onion and celery. Cook until the onion and celery are both tender. Add the mushrooms and cook until they are brown.

Add the parsley, sage, poultry seasoning, thyme, savory, marjoram, salt, and pepper. Cook for about 5 minutes to blend the flavors. Meanwhile, in a small bowl, whisk the egg and chicken stock together.

Add to the pan and stir until hot. Gently stir in the dry bread cubes, adding additional chicken stock if needed to moisten the bread. Cover and let sit for 15 minutes. Fluff and serve immediately.  

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

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Peposo in the pan.

Peposo plated. (Over polenta, of course!)

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

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

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

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

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

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

Peace and love to all.

2 T. extra virgin olive oil   

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

½ tsp. kosher salt

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

3 cloves garlic, finely chopped 

1 c. Chianti or other Tuscan wine, divided  

1½ c. beef broth

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

1 T. tomato paste (again preferably Italian)

1 tsp. dried thyme  

1 bay leaf

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

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

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

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

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

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

Leftovers are wonderful!

CREAMY PARMIGIANO-REGGIANO POLENTA

4 c. chicken broth

1 tsp. kosher salt

freshly ground black pepper (just a smidge)

1 c. polenta (not instant)

2 T. unsalted butter

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

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

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

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

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

Stir polenta before serving.

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

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

 

HAMBURGER PATTIES WITH MUSHROOM ONION GRAVY OVER SAVORY CREAM CHEESE POLENTA

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ground beef patties in gravy

polenta for under the Ground Beef Patties

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

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

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

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

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

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

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

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

For the hamburger patties:

½ c. yellow onion, very finely minced

3 T. grated frozen unsalted butter

2 cloves garlic, finely minced

2 tsp. Dijon mustard

2½ tsp. Worcestershire sauce

1-1¼ lb. lean ground beef

kosher salt

freshly ground black pepper

2 T. extra virgin olive oil

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

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

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

For the onion and mushroom gravy:

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

8-10 button mushrooms, thickly sliced

5-6 tsp. all-purpose flour

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

1 tsp. Dijon mustard

1 tsp. dried thyme 

3 T. Worcestershire sauce

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

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

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

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

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

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

SAVORY CREAM CHEESE POLENTA   

4 c. water

1 tsp. beef base

¾ tsp. kosher salt

freshly ground black pepper

scant 1/8 tsp. dried thyme

1 c. yellow polenta (not instant) 

2 T. unsalted butter

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

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

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

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

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

    

SAVORY ROASTED POTATOES COOKED ON A GRILL (perfect for camping)  

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It is always so much fun planning the food for a trailer trip. Maybe it’s because of the challenge of serving great food from a kitchen the size of most people’s guest room closet. But for whatever reason, I can spend hours before a trip figuring out just what I plan to serve. And then things change. And often time for the better. As with this recipe.

While on our latest adventure, we had the good fortune to have lunch at the home of our dear friends Pete and Anne. One of the dishes served was potatoes that had been cooked on their grill. Never one to turn down an opportunity to learn new ways of preparing old standards, I watched very carefully as Pete prepared the potato dish for the grill. The only change I made was cutting up the fresh rosemary instead of just laying a sprig of rosemary on top of the cut potatoes. Other than that, we all have Pete to thank for this delightful recipe. And Mr. C., Craig, Marsha, and I will especially be grateful to Pete because of his recipe. How I had originally planned to serve the potatoes was in no way comparable. In fact, the potatoes would have been, boring, boring, boring!  But cooked this way they were a delight.  

Now, the fun part about this recipe is that it is cooked on a grill. Which of course makes it a great dish to fix while camping or if it’s too darn hot to fire up the oven in your kitchen. Just stir all the ingredients together, wrap tightly in aluminum foil, pop on the grill, and check off the side dish on your meal plan.

And just in case you were wondering what to serve with these potatoes, might I suggest my Quick and Easy Marinated Flank Steak. It too is cooked to perfection on a grill. And while you’ve got the grill going already for the potatoes and steak, you might as well use it to good advantage to cook some veggies. Then your whole meal is prepared without messing up your stove or heating up the kitchen. (Of course, grill racks are no treat to clean, but let’s not worry about that now. Let’s just live in the moment.)

Well, that’s it for today. It’s sunny, but we can’t see the Cascade Mountains because of the haze. (Looks like cumulus clouds on top with smoke underneath.) We read that there is a lot of smoke in the Methow Valley (think Winthrop) and that the smoke will soon be heading our way. Especially towards Whatcom and Skagit counties. And we are close enough to Skagit County to make us vulnerable too. So, it sounds like we are in for forest fire smoke again this year.

But even with that, we are still so much luckier than most. We haven’t lost our homes, our lives, or been adversely affected the way so many have been this summer. And summer isn’t even close to being over.

Just know that my good thoughts and prayers are being freely sent to all who are suffering.

And as always, peace and love to all.

2 T. extra virgin olive oil

¾ tsp. kosher salt

freshly ground black pepper

2 tsp. finely chopped fresh rosemary or about a half tsp. of dried rosemary

2-3 garlic cloves, thinly sliced

1½ lb. mixed baby potatoes (or potatoes of choice) cut in ¾ to 1-inch pieces (no need to peel the potatoes)

In a large mixing bowl, mix the olive oil, salt, pepper, chopped rosemary, sliced garlic, and cut potatoes. Stir everything together. Using a rubber spatula, arrange the coated potatoes in a single layer in a pan that can be set on your grill. Cover with heavy duty aluminum foil or 2 layers of regular aluminum foil. (Make sure the edges are tight so that steam can’t escape.)

Place on a pre-heated grill set at 300 to 350-degrees. If you don’t have a pan that is safe to place on a hot BBQ grill, make a package out of heavy aluminum foil and make sure the package is sealed airtight. Cook either in a pan or foil package for 20-25 minutes or until the potato pieces are fork tender. (Be careful when checking if the potatoes are done. Hot steam can be a nasty surprise.)

This is a great recipe to make and serve when camping. The potatoes are a great side dish with beef, chicken, fish, pork, whatever!

And of course, you don’t have to grill these potatoes. You can bake them in your oven. 350-degrees for 20-25 minutes or until fork tender.     

      

MULTICOLORED OVEN ROASTED BABY POTATOES  

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I don’t believe I have ever met a potato I didn’t like. However, the same cannot be said for Mr. C. He tolerates potatoes in much the same way he tolerates broccoli. He will gladly eat French fries or mashed potatoes, and even baked potatoes if they come with lots of bacon, green onion, sour cream, etc. But neither of us should be eating potatoes deep fat fried, or loaded with butter, or mounded with bacon, etc. As a treat when we are eating out, yes, but then only every so often.

So, when I serve potatoes at home, usually no more than once a month, the potato dish must be on the healthy side.   

So, that means, most of the time the potatoes I serve are oven roasted. And Mr. C. seems to enjoy them as much as he can like any potato that isn’t fried, smashed, or gilded!

I found the bones of this recipe from chef Martha Rose Shulman on the New York Times Cooking site. I modified the recipe quite a bit, but adamantly adhered to the parts I knew would be well received. For example, Martha’s recipe calls for fresh sage. And I just happen to love fresh sage with potatoes. (Rosemary is also wonderful with potatoes BTW.) But sage has a much mellower flavor.

Martha also made use of fresh garlic in her recipe. But I often use garlic in the meat dish I am serving with potatoes. So, as the old adage goes “too much of a good thing” comes into play.  But if no garlic is in any of the other dishes I am serving at the time, then you can safely bet there will be garlic in the potato dish. (A day without garlic – well let’s just say – it rarely happens at Chez Carr.)

So, if you too like to serve potatoes to your family and friends, this is a simple recipe that is sure to please. And it is ever so much healthier than some of the more traditional methods of serving potatoes.      

I also have three other roasted potato recipes that might interest you. Oven Roasted Steak Fries, Herb and Garlic Roasted Potatoes, and Oven Roasted Yukon Gold Potatoes. All three are also reasonably healthy alternatives to French fries, mashed potatoes, or baked potatoes with all the trimmings.

Well, that’s it for today. Mr. C. has a gig tonight in Anacortes. An open-air concert at Seafarer’s Park. And because I plan to attend the concert, I will need to bring my camp chair, something to drink, and several layers of clothing to prevent possible frostbite. Even though it is mid-July, a breeze comes up next to the water every evening heavy enough to blow the sheet music used by the musicians into the bay and points beyond. And in turn, this darling breeze lowers the temperature by a good 20 degrees within just a few minutes. But because we have been living on an island and close to the water now for 15 years, I know to be prepared. So, 20-year-old ski parka, you are coming with me tonight!

But it will be a fun evening. Great jazz, great friends to sit with, and a wonderful opportunity for people watching. (One of my favorite guilty pleasures.)

So, adieu till next time. And happy oven roasted potatoes.

And as always, peace and love to all.  

2 T. extra virgin olive oil

¾ tsp. kosher salt

freshly ground black pepper

2 tsp. finely chopped fresh sage

1½ lb. mixed baby potatoes cut in 1-inch pieces (don’t peel the potatoes)

¼ c. grated Parmesan cheese

In a large mixing bowl, mix the olive oil, salt, pepper, and chopped sage together. Add the cut potatoes and toss to coat. Using a slotted spoon, arrange the coated potatoes in a single layer on a parchment paper lined baking sheet. (Don’t wash the mixing bowl. You need the olive oil remaining in the bowl for later.)

Bake in a pre-heated 425-degree oven for 20-25 minutes or until the pieces are almost tender.    

Stir the Parmesan cheese in with the remaining seasoned olive oil. Remove the baking pan from the oven and stir the olive oil and Parmesan mixture into the potatoes.

Bake for another 10 minutes, or until the potatoes are fork tender. Serve hot out of the oven.

And of course, if you want to add a bit of granulated garlic, go for it!  

          

SAVORY MEXICAN STYLE WHOLE PINTO BEANS

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OK, what I like most when I go to a Mexican restaurant are the beans, after the warm tortilla chips and salsa that is! Now I don’t know about you, but to my thinking, a Mexican restaurant is defined by the quality of the beans they serve. Because even in a good Mexican restaurant, most of the enchiladas, tacos, etc. taste pretty much the same. But give me a restaurant that makes good beans, and I’m in heaven.

And believe me, over the years I have tried dozens of times to make really good, refried beans. And I have a couple recipes on this site that are good. But I am still in search of the perfect refried bean recipe.

Recently however, some Mexican restaurants have been serving the main dish with a side of beans in a small bowl. Not re-fried or drained whole beans, but rather, saucy beans that require containment. And I have found that I really like beans served this way. Thus, this recipe.

Now, this is not a mild-mannered recipe for beans. These beans come with an attitude. They practically demand to be taken seriously! So, be prepared. And if you don’t like strongly flavored beans, this is not the recipe for you.

But if you like savory dishes with a bit of heat, then by all means proceed on down the page. Because this simple recipe produces some mighty fine tasting beans. Enough said.

Well, it’s the 4th of July. And some of our neighbors, who obviously have very few brain cells left working properly, have been setting off fireworks for several days now. And I for one am tired of the noise. And damn tired of our poor kitties having to hide in our basement hallway to try and get as far away from the booms as possible.

So, when I read this article in todays’ Seattle Times, I thought I would pass it along to you. Because it beautifully states how I feel about the subject. Oh, that I was intuitive and clever enough to have penned this short and poignant article. But alas, it was written by people with greater insight than I possess. Regardless, the fact that it was written and published at all is what really matters!      

DON’T SET OFF FIREWORKS — IT’S THE PATRIOTIC THING TO DO – by the Yakima Herald-Republic editorial board. 

“Be careful out there with fireworks. Here’s a perspective from Washington’s dry side at the start of wildland fire season.

The warnings go out every year — because every year, the thoughtless among us make the same irresponsible mistakes. Mistakes that can threaten lives, destroy people’s homes, and cost us all money.

So here it is again: Don’t set off illegal fireworks this week.

Yes, the Fourth of July is a great cause for celebration. It’s the anniversary of our nation’s conception — the date we declared our independence from England’s royal rule.

But setting off dangerous and illegal fireworks doesn’t do anything to advance the cause of freedom. It’s just boneheaded behavior that puts bone-dry countryside at risk needlessly.

If the Founding Fathers could’ve seen this coming, maybe they’d have held off on the Declaration of Independence until December or January, when the ground is usually a lot wetter.

This year, after a historically dry spring, local fire authorities have gone a step further than usual, issuing a summerlong burn ban throughout the unincorporated areas of Yakima County. The ban took effect Saturday and stays up through Sept. 30.

The ban, combined with an existing prohibition on fireworks in unincorporated areas, is meant to discourage would-be pyromaniacs from accidentally laying waste to their neighbors’ houses or setting off wildfires that blacken hundreds of acres.

Instead, they’re urging fireworks fans to express their love for the country by attending any of the various community celebrations planned for the Fourth — and by taking in any of the professionally staged fireworks shows that are in the works.

Trust us, you’re doing the patriotic thing here.

Your neighbors will thank you. Your pets will thank you. And perhaps more than anyone else, local fire crews will thank you. Besides, if you really love your country, you don’t want to burn it down, do you?”

On that happy note, have a great 4th of July everyone. And peace and love to all.

¾ c. dry pinto beans, rinsed

1½ c. water

1 T. bacon grease or extra virgin olive oil (if you want vegetarian beans)

¾ c. chopped onion

2 lg. garlic cloves, minced

freshly ground pepper

½ tsp. ground cumin

1-2 T. chopped pickled jalapeño (depends how spicy you like your beans)

2 c. water, or more as needed  

2 tsp. vegetable base (I use Better Than Bouillon)

Bring the rinsed pinto beans and 1½ cups of water to a boil in a covered pan. Boil for 2 minutes. Remove from heat, and leave covered for 2 hours. Or soak the beans overnight.

Heat the bacon grease or olive oil in a medium sized heavy pan with a lid. Add the onion and cook until translucent. Add the garlic and cook for 1 minute.

Then add the black pepper, cumin, chopped pickled jalapeño, water, and veggie base to the pot. Drain the soaked beans and add them to the pot.

Bring to a boil, reduce heat, and cover and simmer for about 90 minutes, stirring every so often until the beans are tender. Add more water if needed.

Remove the lid and simmer another 15 minutes or so, until the liquid has evaporated a bit.  

Serve with any of your favorite Mexican dishes.