BISCOTTI – 6 WAYS FROM SUNDAY

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Peppermint Candy and Chocolate Chip Biscotti

I recently decided that you all deserved to know more about biscotti. Because if there ever was a versatile cookie (Italian biscuit), the lovely biscotti is it. Perfect with coffee in the morning or dunked in wine after dinner. Not too sweet, but packed with flavor. Almost perfect in every way. (They would be perfect, but for whatever reason, they seem to disappear from our biscotti jar. I’ve asked Mr. C. about this phenomenon, but he too remains as puzzled as I am! Sure he is!)

And since I have several favorites, but remain totally unable to determine which I prefer, I’ve decided to leave that onerous task of making a decision to you. Thus 6 biscotti recipes from which to choose. “Gee baby, ain’t I good to you!”

The root words “bis” and “cotto” literally mean “twice” and “baked.” (Kind of like twice baked potatoes, but not.) But please do not be intimidated by the fact that you have to bake them for a while, take them out of the oven, cool for a few minutes, slice them, and put them back in the oven to finish baking. It really is an easy process and truly not that time consuming.

And the results? Well let me just say – you haven’t lived until you’ve stumbled into the kitchen in the morning, prepared yourself a nice, hot cup of coffee, and sat down with the morning paper and a couple homemade biscotti. To my thinking, life simply does not get any better. Bon appetito!

ALMOND CHOCOLATE CHIP BISCOTTI

  • 7 T. + 2 T. unsalted butter
  • ½ c. + 2 T. sugar
  • 2 eggs
  • ½ tsp. almond extract
  • 2 c. flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 c. coarsely chopped almonds
  • 1¼ c. chocolate chips, divided
  • 2 tsp. unsalted butter

Cream butter and sugar together. Add the eggs and almond extract. In a separate bowl, whisk together the flour, baking powder, and salt. Combine with butter mixture. Stir in 1 cup of the chocolate chips.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 12 x 3-inch rectangle. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until a light golden brown. Remove from oven. Cool for 10 minutes. Then cut each roll diagonally into ½ inch thick slices. Turn the slices cut-side down on the baking sheet. Bake for 10 minutes more or until firm. Remove pan from oven, but do not transfer to cooling rack.

Melt the 2 teaspoons butter and remaining ¼ cup chocolate chips together. Slowly drizzle chocolate mixture over biscotti. Let cool completely and store in an airtight container.

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

ANISE BISCOTTI WITH ALMONDS (traditional Italian favorite)

  • ½ c. unsalted butter, room temperature
  • 1 c. sugar
  • 3 eggs
  • 1 tsp. anise extract
  • 3 c. flour
  • 1 T. baking powder
  • ½ tsp. salt
  • 1 c. chopped almonds

Cream butter and sugar together. Add the eggs and anise extract. In a separate bowl, whisk together the flour, baking powder, and salt. Combine with butter mixture. Stir in the chopped almonds.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 12 x 3-inch rectangle. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until a light golden brown. Remove from oven. Cool for 15 minutes. Then cut each roll diagonally into ½ inch thick slices. Turn the slices cut-side down on the baking sheet. Bake for 10 minutes or until firm. Remove from oven and cool on wire racks. Store in an airtight container.

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These are delicious, but they are jaw breakers! Best for dunking.

CANDIED ORANGE, DRIED CRANBERRY, AND CHOCOLATE CHUNK BISCOTTI

  • ½ c. unsalted butter, room temperature
  • ¾ c. sugar
  • 2 eggs, room temperature
  • 1½ tsp. vanilla
  • 2 c. flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 4 oz. candied orange peel
  • 1/3 c. dried cranberries (can use dried cherries)
  • 1 c. semi-sweet chocolate chunks or chocolate chips

Cream butter and sugar together. Add the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Add the candied orange peel and dried cranberries to the flour mix and stir (I use my fingers) until orange pieces and cranberries are coated with flour. Combine with butter mixture. Mix in chocolate chunks.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into long logs, and flatten to 1-inch. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until a light golden brown. Remove from oven. Cool for 10 minutes. Then cut each roll diagonally into ½ inch thick slices.

Turn the slices cut-side down on the baking sheet. Bake for 10 minutes or until firm. Remove from oven and cool on wire racks. Store in an airtight container.

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

CRANBERRY-ORANGE ANISE BISCOTTI WITH WHITE CHOCOLATE CHIPS

  • ½ c. unsalted butter, room temperature
  • ¾ c. sugar
  • 2 eggs, room temperature
  • 1¼ tsp. vanilla
  • ¼ tsp. anise extract
  • 2 c. flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 2 T. grated orange peel
  • ¾ c. dried cranberries, chopped
  • 1 c. white chocolate chips

Cream butter and sugar together. Add the eggs, vanilla, and anise extract. In a separate bowl, whisk together the flour, baking powder, and salt. Add the orange peel and dried cranberries to the flour mix and stir (I use my fingers) until orange peel and cranberries are coated with flour. Combine with butter mixture. Mix in white chocolate chips.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 2 x 10-inch rectangle. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until a light golden brown. Remove from oven. Cool for 10 minutes. Then cut each roll diagonally into ½ inch thick slices.

Turn the slices cut-side down on the baking sheet. Bake for 12-15 minutes to toast. Remove from oven and cool on wire racks. Store in an airtight container.

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These are soft biscotti. This is my niece Mya’s recipe. Thanks again darling girl.

DRIED CHERRIES, ALMONDS, AND WHITE CHOCOLATE BISCOTTI

  • ½ c. unsalted butter, room temperature
  • ¾ c. sugar
  • 2 eggs, room temperature
  • 1 tsp. vanilla
  • ½ tsp. almond extract
  • 2 c. flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ½ c. dried cherries, chopped
  • ½ c. lightly toasted slivered almonds
  • 1 c. white chocolate chips

Cream butter and sugar together. Add the eggs, vanilla, and almond extract. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dried cherries to the flour mix and stir (I use my fingers) until cherries are coated with flour. Combine with butter mixture. Mix in the toasted almonds and white chocolate chips.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into long log, and flatten to 1-inch thickness. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until golden brown. Remove from oven.  Cool for 10 minutes. Then cut each roll diagonally into ½-inch thick slices. Turn the slices cut-side down on the baking sheet. Bake for 10 minutes or until firm. Remove from oven and cool on wire racks. Store in an airtight container.

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

PEPPERMINT CANDY AND CHOCOLATE CHIP BISCOTTI

  • ¾ c. (1½ sticks) unsalted butter, room temperature
  • ¾ c. granulated sugar
  • 3 eggs, room temperature
  • 2 tsp. good peppermint extract
  • 3¼ c. unbleached all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 c. crushed peppermint soft mint candy, like Sees, King Leo, or Bob’s Sweet Stripes
  • ½ c. mini semi-sweet chocolate chips or ½ cup chopped regular chocolate chips
  • melted white chocolate, milk chocolate, or semi-sweet chocolate for drizzle, opt.

In your mixer bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the peppermint extract. In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the crushed peppermint candy and the chocolate chips. Gradually add the flour mixture to the creamed mixture, beating only until blended. Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 12 x 2½-inch rectangle. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until golden brown. Remove from oven. Cool for 10 minutes. Then cut each roll diagonally into ½ inch thick slices. Turn the slices cut-side down on the baking sheet. Bake for 10 minutes or until firm. Remove from oven and cool on wire racks. Store in an airtight container.

Note: Drizzle with melted chocolate if desired. (I usually don’t decorate them because I’m lazy, and frankly they are sweet enough already. But if you are making them as a gift, a chocolate drizzle is a lovely touch.)

I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These are soft biscotti.

 

BLONDIES (BUTTERSCOTCH BROWNIES)

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This is my daughter Paula’s recipe. She gave it to me years ago and I have been making these “easiest of all bar cookies” ever since. I usually don’t include the nuts, but they were in the original recipe, so I figured to stay in her good graces, I better list the ingredients as originally presented. (I’m still working on “mother of the year” you see, although after all these years, I realize it just ain’t going to happen!)

Anyway, these are the most wonderful bar cookies imaginable. Every time I make them I get compliments. And in my usual humble manner, I accept the accolades as if I had accomplished the most difficult of culinary endeavors. Right! (I don’t even have to get the mixer out when I make these babies, I mean Blondies! They practically make themselves!)

So if you too want to bake a simple treat for your family and friends, bake up a batch of these delightful morsels. They are just too good and too easy to believe. And thanks again Paula for this incredible recipe.

  • ¼ c. melted unsalted butter
  • 1 c. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 c. flour
  • ¼ c. chopped walnuts, opt.

Stir the melted butter, brown sugar, egg, vanilla, baking powder, and salt together using a whisk. Using a rubber spatula, stir in the flour just until combined with the other ingredients. Spread the dough into a lightly buttered 9×9 or 7×11-inch pan (glass is best). Bake in a pre-heated 325 degree oven (350 for metal) for 25-30 minutes or just until the dough is set and a lovely light golden brown. Don’t overbake. Cool and cut into serving sized pieces.

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FYI – triple batch makes 2 – 9×13-inch pans. (You too could have done the math, but I thought I would help you out this time! Don’t get used to it!)

ITALIAN SALAD DRESSING (version 1.2)

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When trying to decide which dressing would be best on a salad to go with a couple of rich pasta dishes, I decided I would serve my simple chopped romaine with a basic Italian dressing. I already had posted a really good Italian dressing on my blog, but I wanted something a little different. I wanted a more subtle dressing; a dressing that would be ever so light on the palate.  So I went on line and started researching “Italian Dressing”. The recipe you find below is my version of a dressing that has an abundance of flavor while still maintaining the “bearable lightness of being”. (Sorry Mr. Kundera for butchering the title to your acclaimed novel.)

So give this recipe a try. Just don’t limit its use to just green salads. I think it would work very well on a pasta salad, for example. It’s basically just a simple dressing that I’m sure your entire family will enjoy.

(And no, I did not include a picture of the dressing. I figured if someone wanted to know what Italian salad dressing looked like, they desperately needed a wild adventure in their life, i.e. a trip to their local grocery store!)

  • ¼ c. white wine vinegar
  • 2 T. water
  • 1 clove garlic, finely minced
  • 1½ tsp. sugar
  • ½ tsp. Italian seasoning
  • ½ tsp. dried parsley
  • 1¼ tsp. kosher salt
  • freshly ground black pepper
  • 1-2 T. finely grated Parmesan cheese
  • ¼ c. vegetable oil
  • ½ c. extra virgin olive oil  

Combine all ingredients in a covered jar and shake until emulsified. Serve on any salad of choice. Best allowed to come to room temperature before using. Better made a day or two ahead.

CASHEW BROCCOLI

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I am always trying to find ways to serve veggies in a more interesting manner. So while deciding how to prepare the broccoli I already had on hand for a Carr family dinner, I found this recipe which I had copied who knows how long ago. It sounded wonderful and I felt it would go very well with the baked salmon and mushroom risotto my sister-in-law was preparing. And you know, sometimes I get lucky. And I sure did when I served this wonderful dish.

It is extremely easy to prepare, the presentation is beautiful, and the flavor divine. Even your children might find that broccoli isn’t so awful when it’s drizzled with this yummy sauce.

Having just typed “yummy”, I am reminded of the article I read this morning in the NW section of the Seattle Times entitled “The food terms Seattle chefs hate”. And I realized in just a few sentences, I had used two of the food terms that eight Seattle chefs would most like to never hear again. The two words I used, and use quite often are “veggie” and “yummy”. According to the chefs – veggie because it’s demeaning to the noble vegetable and just sounds gross. (Really people. Demeaning? Is it demeaning when people call me Patti rather than Patricia? And gross? How about escargot, tripe or Rocky Mountain oysters if you really want to talk gross!)  And yummy, because the word should be reserved for lollipops and the like. (Well, if I never before felt inadequate about not being a trained chef, this statement has surely put me in my place! Because when someone tells me that a dish I’ve prepared is “yummy”, I take that as a compliment. Never once have I thought to myself, I wish they had told me the dish was delicious, luscious, or scrumptious. Good grief! But then, I’m not a trained culinary expert, so I guess therein lies the difference.)

So you know where this is leading. I will continue to use words such as “veggie” and “yummy” when I am describing dishes. I will concede and not use one of the listed terms – umami – because I don’t have a clue what the word actually means! I do however know what yummy means. And this recipe is a prime example.  

  • 1½ lbs. fresh broccoli, cut into bite sized pieces (see picture of 1 1/2 lbs. below)
  • 1/3 c. unsalted butter
  • 1 T. brown sugar
  • 3 T. low-sodium Tamari or soy sauce
  • 2 tsp. plain white vinegar
  • freshly ground black pepper
  • pinch kosher salt, unless using regular soy sauce
  • 2 cloves garlic, minced
  • 1/3 c. chopped salted cashews

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Steam the broccoli until crisp tender. (If not serving immediately, run under cold water to stop the cooking process. Heat later when ready to serve.) Arrange broccoli on a serving plate or in a low sided serving bowl.

While the broccoli is steaming, melt the butter in a small pan over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper, salt, and garlic. Bring to a boil; remove from heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

 

MEDITERRANEAN APPETIZER PLATE

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Perhaps you already know that I love appetizers. And even if that little known fact happens to be within the scope of your knowledge, please allow me to reiterate – I LOVE APPETIZERS. Love to make them, love to eat them, love serving them; love everything about each perfect little morsel of delectability! Even the word “appetizer” is delicious because it implies that there are more yummy dishes to follow. (Food fanatic, not me!)

So when I was planning an appetizer for our recent dinner club get-together, I decided to group several of my favorite before dinner munchies together in the form of a Mediterranean “antipasto” plate. And boy did I have fun. I went on a pantry and refrigerator raid and found all kinds of scrumptious items to add to the platter. The only item I didn’t have was a small bunch of grapes. But with all the other munchies, I thought it would be fine without that one item. But next time, when I actually plan ahead, I definitely will include grapes. Grapes would have fulfilled that juicy component I felt was missing from the total “Mediterranean” experience.

Now granted, when you serve a platter like this one, you don’t have to go nuts like I did. Even three items would make a lovely before dinner treat. I just happen to like to fuss in the kitchen. (And yes I do know there are some out there not quite as crazy as I am.) But you don’t have to make your own hummus and feta spreads or pita bread. But I had the time, the energy, and it was for our cooking club and guests (no pressure there). So I wanted everything to be perfect. Besides I knew that I would be grilling the main course – Cedar Planked Salmon and Grilled Marinated Prawns (both recipes are on site already) so my intimidation level was already on red alert. To date, grilling has definitely not been my forte. Jim, Ken, and Paul (the other men along with Mr. C. in our cooking club) are all grill masters, so when grilling for them I always feel less than adequate. But I should have known better than too worry. Ken and Paul did all the grilling, and bless them for that. (Jim would have been helping too, but he and Margo were off cruising the waters of Puget Sound. And Mr. C. was too busy playing mixologist and sommelier to even know the grill was fired up!)

So next time you have a gathering, assemble a group of little bits of this and that, place them on a platter or tray, throw some lettuce around the edges, and impress your family and friends with your culinary and presentation expertise. It’s really the simple things, like a bit of garnish here and there, and a variety of taste treats that please both the eye and our taste buds. So much more appetizing and interesting than a big old bowl of dip and some potato chips. (Generally more nutritious too.) Plus, when you take the time to go those few extra steps, your family and friends will think you are the kitchen diva or divo, whichever the case may be. And really, isn’t that all we want anyway? Now, let’s see, where did I leave my tiara this time?

To assemble your platter:

  • hummus (see 3 hummus recipes on blog under “Hummus a tune Mr. C.”)
  • Feta Cheese Spread (see recipe below)
  • green or red grapes
  • kalamata olives or mixed olive medley
  • Marcona almonds
  • marinated artichoke hearts
  • Peppadew peppers (sweet piquanté peppers grown in the Limpopo province of South Africa) or roasted red peppers cut into small strips
  • dried figs, cut in half
  • wedge of chèvre, room temperature
  • spears of English cucumber
  • carrot sticks
  • celery sticks
  • anything other ingredient your heart desires
  • Pita Bread (see recipe below) or pita chips
  • assorted crackers

FETA CHEESE SPREAD

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  • 4 oz. crumbled feta cheese
  • 2 oz. cream cheese
  • 1/3 c. sour cream
  • 1 tsp. fresh lemon juice, or more to taste
  • 1 small garlic clove
  • ¼ tsp. dried basil
  • ¼ tsp. dried oregano
  • 1/8 tsp. dried dill weed
  • 1/8 tsp. dried thyme
  • freshly ground black pepper (not too much)

Whirl together in blender or food processor until smooth. Refrigerate. Serve at room temperature.

PITA BREAD

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  • 1 1/3 c. lukewarm water
  • 1 T. or 1 pkg. active dry yeast
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • 1 tsp. extra virgin olive oil + more for coating the dough
  • ½ c. whole-wheat flour
  • 2 c. bread flour or more as needed (or should I say – kneaded)

Place water in the bowl of your stand mixer. Add the yeast, sugar, salt, and olive oil. Stir to dissolve.  Place bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

Add the whole wheat flour and just about all of the 2 cups of bread flour. Using your bread hook, work until the mixture has incorporated all of the flour. (Use remaining or additional flour as needed.) Work for about 5 minutes.

Round dough up in the bowl, pour a small amount of olive oil over the ball (about a teaspoon), turning dough as required to coat the entire surface. Cover with a tea towel and let rest for an hour or until doubled in bulk. Divide the dough into 12 pieces and roll into balls.

Roll each ball out on a floured surface until about 1/8-inch thick. Place on a very lightly greased baking sheet. Cover and let rise for 30 minutes. Bake in a pre-heated 500 degree oven for approximately 5 minutes or until puffed and lightly browned. Allow to cool before serving.

    

WHOLE WHEAT AND SEED BAGUETTES

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OK, you may yell at me all you want because I know I have been away from my blog for way too long! But first I was sick with this nasty cold/flu that’s going around. Then I had JazzVox concert food to prepare, then I went on vacation, and then when I got home last Wednesday, I was hit over the head with home owner’s association minutia. (Please note. This is probably the best advice I will ever share with you. Under no circumstance should you ever accept the position of president of your home owner’s association. It’s a thankless job that can only lead to sleepless nights, hair loss, and an inordinate fondness for adult beverages.) You’ve been warned. Now – on to a very pleasant topic – bread.

This recipe calls for 4 types of seeds. Using all of the seeds is not necessary. Any combination will work. You don’t like poppy seeds – don’t use them! You like other types of seeds like flax, by all means add them to the mix. Just whatever you do – make this amazing bread adapted from a recipe by Martha Rose Shulman. It is just wonderful. Of course, there are a couple of basic ingredients missing from this bread recipe. Yep, you’re right. No sugar and no oil. But if you are like me, that isn’t going to bother you in the least. 

So next time you get an urge to bake bread, give this recipe a try. You will be so glad you did. And when you realize how much money you saved by baking your own healthy “specialty” style bread, you might even remember to thank me. Better yet, put a good word in for me with my neighbors. That old adage attributed to John Lydgate – “you can please some of the people all of the time, you can please all of the people some of the time, but you can’t please all of the people all of the time” is never more true than for decisions made by the board of a homeowner’s association. Of course Oscar Wilde had it right too. “No good deed goes unpunished.” Enjoy the bread recipe. 

  • 1 c. water
  • 3 T. sunflower seeds
  • 3 T. sesame seeds
  • 2 T. pumpkin seeds
  • 1 T. poppy seeds  
  • ¼ c. rolled oats
  • scant T. active dry yeast (or one pkg.)
  • 1½ c. bread flour
  • 1 c. lukewarm water
  • 1¼ c. whole wheat flour (if more flour is required, add additional white bread flour)
  • 1½ tsp. kosher salt
  • olive oil
  • corn meal

In a small bowl containing the 1 cup water, set the seeds and rolled oats to soak covered with plastic wrap. Place in the refrigerator overnight.

The next day, in the bowl of your stand mixer, combine the yeast, bread flour, and the lukewarm water; mix together until well combined. Cover with plastic wrap and leave to ferment at room temperature for two hours or until doubled in volume. Remove the seeds and oats from the refrigerator, drain and set aside to come to room temperature.

After the yeast mixture has doubled in size, add the drained seed mixture, the whole-wheat flour, and the salt. Start mixing on medium speed. If the dough is too dry, add a small amount of additional water. If the dough is still sticking to the bottom of the bowl, add additional bread flour just until the bottom of the bowl is dry. Then, continue mixing the dough until it is elastic, about 5 minutes. Form the dough into a ball and pour a small amount of olive oil down the side of the bowl. Using your hands, lift the dough from the bottom of the bowl and coat with the oil. Cover the bowl with plastic wrap and set in a warm area to rise for 1 hour. Meanwhile, lightly sprinkle a baking sheet with cornmeal and set aside.

After the dough has rested for an hour, punch down and divide in half. Set halves on prepared baking sheet, cover with plastic wrap, and let rest for 15 minutes. Then, using your hands, form each half into an elongated, 12-14 inch loaf and place back on the prepared pan. (To shape the dough, I pick up each piece, holding the dough with both hands, then I squeeze the dough up and down its length until I have the desired size I need. Then I finesse it a bit once I have it back on the pan. (A little additional shaping here and there until it is roughly symmetrical.) Then cover the baguettes with a tea towel and place in a warm spot for one hour.

After 30 minutes, place a pan of water on the bottom rack of your oven. Set the other rack in the middle of the oven. Pre-heat oven to 450 degrees.

After your dough has rested for an hour, remove the tea towel, and using a very sharp knife, make an ½-inch deep cut down the length of the loaves from one end to the other.

Place pan on the middle rack of the oven and bake for a total of 30 to 35 minutes, or until the loaf is dark brown and sounds hollow when you tap the bottom. 10 minutes into the baking time, carefully remove the pan of water.

After the loaves come out of the oven, transfer them to a wire rack to cool completely for at least 45 minutes before slicing. Or prepare a day ahead and keep wrapped in a kitchen towel until needed. Slice and serve with room temperature butter. Or for the most amazing breakfast treat, slice thick pieces of bread, toast, slather with butter, and top with jam. (The best!) 

 

ITALIAN CHICKEN GRAVY OVER POLENTA

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I hate to make this confession just as some of you might be perusing my site for the first time. But it’s said that “the truth shall set you free”, so here goes. I often get inspiration for new dishes from leftovers. (Wow – it feels really good to get that off my chest!) So now that I have scared half of you who are reading my blog for the first time, I need to tell you that this recipe is no exception.

So, when trying to figure out how best to serve some left-over Creamy Garlic & Rosemary Polenta (recipe on this site) a couple evenings ago, I decided that it would make a great base for some type of Italian inspired sauce or gravy. But I definitely didn’t want to overpower the taste of the savory polenta. What I wanted was a sauce or gravy that enhanced the flavors in the polenta. So I began to formulate just what it would take to make this happen. I thought for sure that using some of the same ingredients, in this case garlic, rosemary, and chicken stock would make a great beginning. I also felt that chicken breast meat would be perfect for the protein component. So I went on line to research recipes that included these ingredients. What I found was a great recipe from Rachael Ray that, with just a few changes here and there, would work perfectly. So the following recipe is the result.

Now I know what some of you are thinking. Patti, you look in your refrigerator and see leftover possibilities. I look in my refrigerator and often see little Tupperware containers whose contents closely resemble science projects. Well dear readers, over the years I too have created specimens that would make even the most inventive chemist envious. But as I’ve grown older, I have tried harder to use those last bits of this and that in a creative way. Left over taco meat? How about using the seasoned meat in a nice egg scramble for breakfast? Left over chicken? Cut it up and make a chicken Caesar salad. Left over pizza? Cold for breakfast. Duh!

And again, confession time. If I know darned well that I am never going to use that last bit of whatever, I throw it away immediately! I force myself to ignore my mother’s voice in my head that says “honey, you know there are starving children around the world who would do almost anything to eat those last 2 tablespoons of creamed peas!” Sure they would, mom. Especially after the peas would have to have been flown half way around the world to reach the starving children in the first place! (Where do mothers come up with this stuff?)

So, as a mother, grandmother, and great grandmother – I am formally giving you permission to leave your guilt behind and throw away any leftover food that you know in your heart of hearts will never pass anyone’s lips. (And no, good intentions don’t count towards sainthood or mother of the year status when you really know the food is not going to be eaten and you save it anyway.)

But if you do have a leftover that is reasonably likely to be eaten, do save it. Just give a little thought when you decide how best to serve it to your family. Change it up a bit so that no one guesses that you are serving them leftovers. Your family will be happy, and better yet, your mother will be ecstatic!

  • ½ c. small pieces dried porcini mushrooms, about ½-oz.
  • 2 c. chicken stock
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces   
  • kosher salt
  • freshly ground black pepper
  • 4 T. flour, divided   
  • 2 T. extra virgin olive oil   
  • 1 T. unsalted butter
  • ½ onion, finely chopped
  • 1 garlic clove, minced   
  • 6 sage leaves, chopped
  • ½ tsp. fresh thyme leaves
  • ½ tsp. chopped fresh rosemary
  • ¼ c. dry white wine
  • 2 T. chopped fresh Italian parsley, garnish
  • Place the dried mushroom pieces and stock in a small pan over medium heat. Simmer gently until the mushroom pieces are soft, about 10 minutes. Remove from heat. Set aside.  Sprinkle the chicken pieces with salt, pepper, and 2 tablespoons of the flour. Heat the olive oil in a pan over medium-high heat. Add the chicken and brown on all sides. (Add a little more oil if necessary.) Remove cooked chicken to a plate; set aside.  Add the butter to the pan. When the butter foams, add the onion and cook until soft, about 5 minutes. Add the garlic, sage, thyme, and rosemary; cook for about a minute. Stir in the remaining 2 tablespoons flour and cook for about a minute before adding the wine. Whisk in the rehydrated mushrooms and stock, being very careful not to include any grit that may have collected at the bottom of the pan. Bring to a simmer, add the cooked chicken, adjust seasoning, and cook until thick, about 3-4 minutes. OLYMPUS DIGITAL CAMERA
    Best served over polenta sprinkled lightly with fresh parsley.

CREAMY GARLIC & ROSEMARY POLENTA

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This is a variation on a Barefoot Contessa recipe. It produces a delicious creamy polenta with a lovely subtle rosemary flavor. Absolutely perfect as a side dish or as the base for a ragù such as Bolognese.

I served it last evening as a side for fried oysters along with some grilled veggies. It was one terrific meal, if I do say so myself. Actually Mr. C. was the one who first stated that last night’s dinner “so didn’t suck”. (Just about the best compliment anyone can receive in our crowd of food crazies and musical buddies.)

So if you too would like to fix a side dish that “so doesn’t suck”, give this recipe a try. And if you are one of those cooks who hasn’t tried polenta because you are worried about lumps, or having to hang over the polenta the entire cooking time – relax. The old wives tale that states that polenta has to be stirred continuously and then only with a wooden spoon, is just that – a tale for old wives. And since I clearly fit the demographic of “old and wife”, believe me when I say, your polenta can happily cook away and turn out beautifully even if you only give it a whisk or stir every few minutes. So meanwhile you can be preparing other fantastic dishes.

So be brave ladies and gentlemen. You too can fix a polenta just as delicious as any you would experience in even the classiest Italian restaurant. But let’s be honest here. Polenta is really just a fancy name for cornmeal mush. The difference lies in the additives and of course in the name. Polenta (Italian) versus corn meal mush (down home rural America). And they say, “what’s in a name”? In the case of polenta – everything! (Well that and a little butter, garlic, some herbs and spices, chicken stock, and Parmesan cheese.)

2 T. unsalted butter
2 T.  extra virgin olive oil
2 lg. garlic cloves, minced
1 T. minced fresh rosemary leaves
¼ tsp. crushed red pepper flakes
½ tsp. kosher salt
freshly ground black pepper
4 c. chicken stock
½ c. milk
1 c. cornmeal (not instant polenta, you need the real thing)
¾ c. grated Parmesan cheese 

Heat the butter and olive oil in a large heavy bottomed saucepan.  Add the garlic, rosemary, crushed red pepper flakes, salt, and pepper; sauté for 1 minute.  Add the chicken stock and milk; bring to a boil.

Slowly pour the cornmeal into the chicken stock while whisking.  Cook over low heat, whisking frequently, for 15 to 25 minutes or until thickened and bubbly. (The polenta should appear soft, moist, spreadable, creamy, and just barely flowing when done.) Remove from heat and whisk in the Parmesan.

BAKED ASPARAGUS WITH PARMESAN OR PROSCIUTTO

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(sorry no picture of prosciutto wrapped asparagus) 

OK, I know everyone knows how to bake asparagus. But its asparagus time in the city! So I felt some of you might appreciate a little ”kick in the pants” reminder of how easy and fast asparagus is to prepare in the oven. And since these recipes (if you can even call them that) are so terribly simple, I thought I would keep my introduction simple too.   

Parmesan:

  • 16 spears fresh asparagus, trimmed, washed, and dried as well as possible
  • 2 tsp. extra virgin olive oil
  • scant ¼ c. finely grated Parmesan

Place the asparagus spears on a rimmed baking sheet. Drizzle with olive oil, massage with finger tips to make sure the asparagus is completely coated, then sprinkle evenly with the grated Parmesan.  

Bake for about 8-10 minutes in a preheated 450 degree oven or until the asparagus is tender and the Parmesan is just starting to brown. Serve immediately.

Prosciutto:

  • 16 spears fresh asparagus, trimmed, washed, and dried as well as possible
  • 8 slices prosciutto, cut in half
  • 2 tsp. extra virgin olive oil
  • freshly ground black pepper

Wrap each asparagus spear with prosciutto, starting at the bottom, and spiraling upward. Place the wrapped spears on an aluminum foil lined baking sheet. Drizzle with olive oil and sprinkle very lightly with pepper.

Bake for 5 minutes in a preheated 450 degree oven. Remove from oven and carefully turn each spear.  Return to the oven for another 5 minutes, or until asparagus is tender and the prosciutto is crisp. Serve immediately.

 

   

 

SOUPA AVGOLEMONO (GREEK EGG AND LEMON SOUP)

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The name of this classic Greek soup comes from its two main ingredients: egg (avgo) and lemon (lemoni).

I first began making this delicious soup just after Mr. C and I started dating. He had taken me to his favorite Greek restaurant and honestly, he practically had to force me to try the Avgolemono. Even the thought of a lemon flavored rice soup (I usually hate rice in soups) made me instantly apprehensive. But we were new at this dating thing, so I thought I would go along with his wishes because I already felt this new relationship might be worth a concession here and there. And boy was I right about the relationship! The concession part, well we’ve both gotten quite good at it over the years, especially Mr. C.! But back to this simple soup recipe.

As you might surmise, I instantly fell in love. (I know with the soup, and maybe even the man!) I thought the soup was the most amazing thing I had ever tasted. Later on in that same meal, Mr. C. introduced me to yet another fantastic dish – hummus. (Be still my heart.)

Well, by now, I’m sure you have no uncertainties about why I married this amazing man! (And they think the way to a man’s heart is through his stomach.) That may well be true. But I am living proof that women are as susceptible as men when it comes to falling for someone who appreciates good food. Even if that person’s only contribution involves never ending trips to grocery stores or learning how to punch in the number of your favorite restaurant! Or as in my case, always being willing to try a never ending string of new dishes. For this and other reasons too numerous to list, thank you my love.

Mr. C. and I both hope you enjoy this amazingly simple to prepare and delicious Greek soup.

Oh, BTW – I did marry Mr. C for reasons other than his love of fine food. Those of you who know him, already know the reasons. Those of you who don’t know him – well you wouldn’t care anyway!

  • 4 c. chicken stock
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. uncooked long grain white rice
  • 2 eggs
  • juice of 2 lemons, or more to taste
  • crumbled feta cheese, opt, garnish

Bring chicken broth, salt, and pepper to a boil in a covered medium sized saucepan. Add the rice, stir, reduce heat, cover, and simmer for 15 minutes or until rice is soft. Remove from heat. In a small bowl whisk the eggs and lemon juice together. Slowly ladle about a cup of the hot chicken broth into the egg mixture whisking as fast as possible so the eggs don’t curdle. Pour this mixture back into the remaining broth and rice stirring as you pour. Return to heat and bring soup just to boil. DO NOT BOIL. Remove from heat and add more lemon juice and salt as necessary. (The soup should be good and lemony.) Serve immediately. Offer feta cheese as garnish.