RHUBARB, ORANGE, AND WALNUT QUICK BREAD

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I found this incredible recipe for rhubarb quick bread on the cutco.com site. The topping I used for this bread, well that’s another story.

I read about the topping somewhere, but for the life of me I can’t remember on what site this marvelous suggestion for topping a quick bread was revealed. But I must state for all to read; this way of topping a quick bread is going to become standard procedure from now on at Chez Carr. If of course the batter contains nuts. But to make any sense out of what I just wrote, you should first read this recipe. Then afterwards, if you decide to make this bread, you will undoubtedly understand why I would make such an unequivocal statement about a topping. Because the topping is just that fantastic! Crunchy, nutty, and sweet. But enough about the topping. It’s time to talk about the bread itself.

Amazing. Delicious. Moist and tender. With just enough orange flavor to be interesting, but in no way pervasive. Not to mention, the bread is easy to prepare and beautiful in appearance. So, basically, a perfect quick bread. And I truly do hope you make this bread while fresh rhubarb is still available. It is one of the best fruit breads I have ever tasted.

As always, keep counting your blessings. Keep finding joy in family and friends. And if you are able, share your blessings with others. Last evening, we had our dear friends Jim and Margo over for dinner. It was such a joy to once again have people in our home. And tonight, we are going to a restaurant with our dear friends Mark and Vicki. And afterwards, they are coming over (they live next door) for dessert. After such a difficult year with covid looming in every direction, it is wonderful that we are finally free to invite a bit of normalcy back into our lives. Hopefully the same is true for each of you.

Peace and love to all.

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

2/3 c. + 2 T. granulated sugar, divided

2 eggs

2 tsp. grated orange peel

1½ tsp. vanilla extract

1½ c. unbleached all-purpose flour, fluffed

½ tsp. baking powder

½ tsp. cream of tartar

¼ tsp. baking soda

½ tsp. kosher salt

½ c. sour cream

2 generous c. finely diced fresh rhubarb

1¼ c. chopped walnuts, divided

Cream butter and the 2/3 cup granulated sugar in a large bowl until light and fluffy. Beat in eggs, orange peel, and vanilla. In a separate bowl, whisk the flour, baking powder, cream of tartar, baking soda, and salt together. Add to the butter mixture, alternating with the sour cream. Fold in the rhubarb and ¾ cup of the chopped walnuts.

Scoop into 2 8-inch loaf pans coated with cooking spray. Sprinkle the remaining ½ cup chopped walnuts evenly over the top of both loaves. Lightly press the nuts into the batter. Then sprinkle on the remaining 2 tablespoons of granulated sugar.   

Bake in a pre-heated 350-degree oven for about 45 minutes or until a toothpick inserted in the middle of the bread comes out clean. Don’t overbake.

Cool for 10 minutes in the pan, then gently remove and place on a wire rack to cool completely before slicing into fairly thick pieces. If desired, gently warm before serving.

Best eaten within a couple of days. Or freeze the second loaf for later. Or even better, give the second loaf to a neighbor or friend.

  

CREAMY PARMESAN POLENTA

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Sometimes I just get overwhelmed by how delicious a dish can be even if it is super easy to prepare. And this is one of those dishes. This polenta truly could not be easier to build. And the flavor is superb. Perfect as a base for everything from Chicken Cacciatore to Savory Braised Beef Cubes. (Both just happen to be on this site BTW.) And don’t even get me started on how delightful this polenta would be smothered with some kind of creamy Italian shrimp dish! (Now added to my list of recipes to be developed.)

But aside from how great a base this makes for numerous saucy dishes, this polenta is perfectly delightful as a stand-alone side dish. And as we all know, creamy side dishes (think mac and cheese and mashed potatoes) are great favorites of kids. OK, they’re great favorites of adults too. But as adults, we know to eat less of these decadent dishes because of the calory content. So, full disclosure. This is not a low fat, low carb dish. This is a full-on comfort food dish. And at least here at Chez Carr, we only eat comfort food on special occasions. But when we do, whatever we are eating has to be really, really tasty. And this dish fits that description perfectly. So, give this dish a try next time you feel worthy of a reward. Because this is a blue-ribbon winner.

As always, treat yourself to good food every day. It doesn’t have to be a special occasion to fix brownies or rhubarb crisp (recipe on the way) or even something as simple as oven roasted veggies. The food just needs to be well prepared. And well prepared does not mean the food has to be fancy. Well prepared means that you have given complete attention to bring out the best qualities of every ingredient you touch. Even a simple step like chopping up a carrot for soup should be considered important to the final product. Equal size pieces result in all the carrot becoming tender at the same time. And don’t forget presentation. Part of the pleasure of eating a fine dish is the presentation. Doesn’t take but a minute to add a sprinkle of fresh parsley, a bit of paprika, or a smattering of grated cheese as a garnish. But the eye knows when it is missing.

I guess the word that comes to mind most when I think of good cooking is mindfulness. Being conscious or aware when preparing a dish. So, on that happy note – have fun in your kitchen.

Peace and love to all.  

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the ground corn is stirred in with no lumps remaining.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmigiano-Reggiano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required. Serve as a base for any saucy meat dish. Or plain. It’s wonderful just plain too!

CHICKEN CACCIATORE WITH PARMESAN POLENTA

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The other day, much to my chagrin, I failed to find my recipe for Chicken Cacciatore on my blog. What!?!? Had it really been over 8 years since I made this delightful chicken dish? (You see, I started this blog in January 2013. And without fail, I always post any recipe worthy of my reader’s discerning palate. So, being reasonably bright, I deduced that I must not have prepared this amazing dish for a very long time.) Well – shame on me! Because there is nothing finer than a good cacciatore. And this recipe produces an outstanding cacciatore if I do say so myself!

This version is based on the recipe I conceived for my 2nd self-published cookbook which came out in 2009. I made a few changes to that recipe to bring the dish more in line with how we eat today. But it is still just a basic recipe for a truly yummy tomato-based chicken stew. I must admit that preparing this dish takes a bit of prep work, but most of the time required from start to finish involves your oven.         

While we were partaking of this dish a few nights ago, we were reacquainted with just how fond we are of this dish. And I realized that very few Italian restaurants feature cacciatore on their menu. And for the life of me, I can’t understand why that is. (Unless they too have forgotten just how wonderful it is.) Perhaps they consider cacciatore a comfort food and choose not to feature it in their upscale Italian dining establishment. But if that is the case, I must ask why that is. Because for me, a succulent piece of meat surrounded by a lovely herby tomato sauce and served over creamy polenta is about as trendy as it gets. And if restaurants still serve lasagna and spaghetti and meatballs, why would they feel that cacciatore wasn’t as appealing? I guess somewhere along the line I must have missed the article that revealed the reasoning. Either that, or I have completely lost touch with my Italian heritage and therefore no longer intuitively understand why certain Italian dishes are no longer popular. (Actually, I have no Italian ancestors, I just wish I did!)

So, for your culinary edification, and with full knowledge that this old gal doesn’t possess even a single Italian gene in her entire body, I offer my take on this centuries old Italian chicken dish. I hope you enjoy this dish as much as we do.   

As always, have fun in your kitchen. Try new dishes, but always keep your old favorites in mind. And don’t hesitate to change your sacred recipes to reflect how your tastes have changed. Or to make the dish healthier or easier to prepare. I mean really, you probably didn’t hesitate when deciding to change your appliances from avocado green to stainless steel. Or replace your old shag rug with hardwood flooring. So, why not bring your favorite recipes into the 21st century too. If I can do it, so can you!

Peace and love to all.

6-8 small boneless, skinless chicken thighs

kosher salt

freshly ground black pepper

3 T. extra virgin olive oil

1 med. white onion, chopped

4 garlic cloves, finely minced

1 red bell pepper, diced

10-12 med. sized button mushrooms, sliced

2 T. chopped fresh parsley

2 T. chopped fresh basil, plus more for garnish

1½ tsp. dried oregano

¼ tsp. dried thyme

1/8 tsp. crushed red pepper flakes

¾ c. dry white wine

1 (28-oz.) can diced or crushed tomatoes with juice

1 T. tomato paste

½ c. chicken broth

3 T. drained capers

grated Parmesan for table, opt.

Season chicken with salt and pepper. Heat the olive oil in a heavy, oven-proof, covered skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the red pepper, mushrooms, parsley, 2 tablespoons of the fresh basil, oregano, thyme, and crushed red pepper flakes. Cook for 5 minutes until vegetables begin to soften.

Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

Add crushed tomatoes, tomato paste, chicken broth, and capers. Taste and adjust seasoning. Return chicken pieces to the skillet.

Cover the skillet and transfer to a pre-heated 350-degree oven. Cook for 50 minutes. Remove the lid and cook for an additional 30 minutes or until the sauce is thickened and the chicken is fork tender.

Remove from oven, sprinkle with remaining basil, and let sit a few minutes before serving. Great served over Parmesan Polenta. (See recipe below)

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the polenta is stirred in and no lumps remain.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmigiano-Reggiano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required.

Serve as a base for the Chicken Cacciatore or any saucy meat dish. Or serve it as is. It’s wonderful just plain too!

SOURDOUGH WAFFLES OR PANCAKES (uses sourdough discard)

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And yes, I am back to playing with sourdough starter. And because I don’t make a weekly meal plan or usually have even a vague idea of what ingredients I want to experiment with in the near future, I am often stuck with using sourdough discard. (If whatever I plan to make includes sourdough starter, that is. My penance for being lazy.) But even then, I sometimes get in over my head before I realize exactly what happened! Such is the case with this delightful recipe for sourdough waffles from the kingarthurbaking.com site.

It almost always takes me a while to wake up. Even after my morning coffee, I remain groggy until about 10:00 am. But a few mornings ago, I woke up early hungry for waffles. And not just any waffles. I hungered for sourdough waffles. And since I had a quick and easy recipe for sourdough pancakes using pancake mix, I thought I’d just pop onto the internet and come up with the perfect, easy, sourdough waffle recipe too that I could whip us in the next 10 minutes. Right!? Wrong! Didn’t happen.

But I did find this recipe, and even though it calls for sourdough starter discard, a sponge still needs to sit on your counter overnight contemplating the relative merits of using convection over regular heat while baking the perfect prime rib roast. (Or some other subject equally pithy.) So, you guessed it. No waffles for me that morning.

But the next morning the waffles were glorious. And very easy to prepare because half the work had been done the day before. (Better and better if you too are not at your best in the morning.) So, give these simple to prepare, light as a feather waffles a try. They are beyond delicious.

As always, greet each day with a big old smile on your face. (Coffee helps.) And never fail to remind yourself how lucky you are to be living in a country, though not perfect, a lot better than some.

I think we sometimes forget that luck has a lot to do with who and where we are today. Of course, luck is only part of the equation. Hard work also brought us to this point. But it was just sheer luck that gave us the parents we had, the country we were born in, our level of intelligence, our physical appearance, and any special talents we might possess. But the most important aspects of who we are as an individual, each of us has complete control over. If we are kind, nice, a good parent, a good friend, an honest and productive person, etc. – that is all on us. And we should take pride in those attributes. And use those qualities to make the world around us a better place to live. While always remembering that the rest, like looks and intelligence, was just plain old-fashioned good luck.

Peace and love to all.

Day 1: (overnight sponge)

½ c. sourdough discard

1 c. buttermilk

1 T. granulated sugar

1 c. unbleached all-purpose flour  

In a large bowl, combine all ingredients. Cover and let rest at room temperature (65 to 70-degrees) for about 12 hours, or overnight.

Day 2: (waffle batter)

1 lg. egg

2 T. unsalted butter, melted

¼ tsp. kosher salt

½ tsp. baking soda

In a small mixing bowl, whisk the egg and melted butter together. Add to the overnight sponge, stirring just to combine.

Add the salt and baking soda, stirring to combine. (The batter will expand and may bubble a bit. Let rest for a few minutes before baking.)

To make waffles: Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions. Repeat with the remaining batter.

To make pancakes: Pour the batter onto a preheated, lightly greased griddle. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.

Please note: Both the waffles and the pancakes are great topped with Strawberry, Rhubarb, and Blueberry Compote with Bourbon. (See recipe below.)   

STRAWBERRY, RHUBARB, AND BLUEBERRY COMPOTE WITH BOURBON

¾ c. finely chopped rhubarb

½ c. chopped strawberries

¼ c. blueberries

3 T. brown sugar

pinch kosher salt

2 tsp. bourbon

Combine chopped rhubarb, strawberries, and blueberries in a heavy saucepan. Add the brown sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 15 minutes.

Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has started to thicken, about 5 minutes.

Remove from heat, stir in bourbon, and let cool, about 30 minutes. (Mixture should thicken a bit more as it cools.)

Place in a jar or storage container and refrigerate for up to a week. Can be warmed gently in your microwave.

STRAWBERRY, RHUBARB, AND BLUEBERRY COMPOTE WITH BOURBON

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Perfect on sourdough waffles (recipe to come)

When its rhubarb season, I practically come unhinged. Because I love rhubarb. And this year is absolutely no exception. For years I contented myself with rhubarb pie. Which reminds me, I have never posted my recipe for rhubarb pie! (What planet has my mind been visiting that I have allowed this to happen?) I assure you, within a few days you will have my recipe. (Good grief Patti!)

Anyway, I remembered that I had a small amount of finely chopped rhubarb leftover from another recipe as I prepared the overnight sourdough sponge for waffles. And while my stand mixer was working away, I though how nice it would be to have a fruit compote to top the waffles I was baking the next morning. Thus, this recipe was conceived. But I only had about ¾ of a cup of rhubarb. And fairly finally chopped rhubarb to boot. So, what other fruit did I have on hand to add to the mix? Well, it just so happened that I had some fresh strawberries and blueberries in the refrigerator. Perfect. Add a bit of brown sugar, a pinch of salt, and a wee dram of bourbon to add another depth of flavor, and as the old saying goes “Bob’s your uncle”!

And I must say, this compote was absolutely perfect on the waffles. Heated gently just before serving and further doctored with a small dollop of whipped cream, the combination of light as a feather sourdough waffles, tangy compote, and whipped cream was unbeatable. (Sourdough Waffle recipe to follow shortly.)

This compote would also have been perfect on shortcake, pound cake (if you need a great pound cake recipe, give my recipe for Cream Cheese Pound Cake a try), or vanilla ice cream. And yes, I will be making more of this in the near future. Crazy easy to make and super delicious.

As always, play with your food. You never know what amazing new dish you might come up with.

Peace and love to all.

¾ c. finely chopped rhubarb

½ c. chopped strawberries

¼ c. blueberries

3 T. brown sugar

pinch kosher salt

2 tsp. bourbon

Combine chopped rhubarb, strawberries, and blueberries in a heavy saucepan. Add the brown sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 15 minutes.

Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has started to thicken, about 5 minutes.

Remove from heat, stir in bourbon, and let cool, about 30 minutes. (Mixture should thicken a bit more as it cools.)

Place in a jar or storage container and refrigerate for up to a week. Great served on Sourdough Waffles or Pancakes. (Recipe to follow.)

    

ORANGE RHUBARB FREEZER JAM

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I found this wonderful recipe for rhubarb freezer jam on the vanillaandbean.com web site. And oh my – this jam is truly delicious. And easy to make. Just a few simple ingredients, a bit of time, and the next thing you know, your husband is enjoying a peanut butter and jam sandwich. With a happy grin on his face, I might add! At least that’s what happened at my house the day after I made this jam.

Before I go on, I want to spend a couple of minutes talking about rhubarb. Because rhubarb is one of my favorite foods. In fact, it actually may be my favorite vegetable. But it does have its limitations. It’s not really good eaten raw. It depends on sugar to make it palatable, and it’s only on the market for a short time each year. So, perhaps what makes it so special, is its unavailability most of the time. And yes, of course, you can freeze raw chunks of rhubarb for later use. But then you must remember it is in your freezer. (A definite limiting factor for me these days. Of course, I will still have to remember that I have jam in the freezer. But somehow, that is different. I won’t have to do anything with the jam after I take it out of the freezer. Except of course, enjoy eating it! And therein lies the difference!)

So, if you too like to build your own jam, I would suggest you prepare a batch or two of this lovely concoction at your earliest convenience. And now is the time. Rhubarb is being sold at farmer’s markets and grocery stores even as I write. But only for a limited time. So, don’t wait! Hie thee out of your comfy chair, strap yourself in a vehicular contraption, mask up, and visit your favorite purveyor of fruits and vegetables. Then hurry on home and prepare a treat everyone in your home will enjoy.

As always, enjoy your time in the kitchen. Take pride in all the wonderful dishes you prepare for yourself and your family. And share the bounty. I love it when our dear friends next door drop off a few cookies or some other treat they wish to share with us. And I know they are also pleased when we take a little “something” over to them. Makes for a nice change to each of our regular routines. And it’s just plain fun to share. (Something we all should have learned in kindergarten!)

So, just as a reminder, I have taken the liberty of reminding us all of the first 7 things the author Robert Fulghum felt everyone should have learned and embraced in kindergarten:

1. Share everything

2. Play fair

3. Don’t hit people

4. Put things back where you found them

5. Clean up your own mess

6. Don’t take things that aren’t yours

7. Say you’re sorry when you hurt somebody.

Peace and love to all.

6 c. ½ – 1-inch pieces of fresh rhubarb 

1 T. orange zest  

⅓ c. fresh orange juice 

1¾ c. cane sugar

1 tsp. vanilla paste or vanilla extract or the seeds of half a vanilla bean

2-3 freezer containers

Stir the rhubarb, orange zest, orange juice, and sugar together in a large, heavy pot. (I use a long handled wooden spoon.) Let sit for about 20 minutes or until the fruit starts to release its juices.

Bring the mixture to a simmer over medium-low heat. Once simmering, increase the heat to bring the mixture to a boil, stirring as needed to prevent sticking to the bottom of the pot. The mixture will boil vigorously at first, but as it cooks down, it will boil more slowly.

Continue cooking, stirring and adjusting the heat as needed to avoid splatters, while allowing the mixture to continue bubbling.  

Cook until the jam reaches about 220 degrees. This will take about 18-20 minutes. (You can use either a standard candy thermometer or an instant-read thermometer to take the jams temperature. But be advised. If you use an instant read thermometer, be sure it is OK up to 220-degrees. Mine is good up to 250-degrees, but not all instant-read thermometers are the same.) When the jam reaches temperature, remove from heat and stir in the vanilla paste.

Allow the mixture to cool for about 15 minutes before transferring to containers. Do not fill the containers to the top. Leave at least a ½-inch space at the top of the containers so the jam has room to expand as it freezes. Add the lid and allow the jam to cool to room temperature. Chill in the fridge overnight to set, then transfer to the freezer for longer storage.

Once out of the freezer, store in the refrigerator.

 

GARLIC ROASTED SUGAR SNAP PEAS

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I know, I’m lazy. And yes, the older I get, the lazier I become. So, when I have already prepared a main dish and a side, I have little patience for fussing with a vegetable. But one of the easiest and almost foolproof ways to bring out the very best qualities in most any veggie is to roast it in the oven. (Or grill it, but that takes way too much time when I am tired or in a hurry!) So, a few evenings back, I decided to roast some lovely sugar snap peas for our dinner. And they were delicious. And had been ever so easy to prepare.

During almost any veggies brief stay in a hot oven, something miraculous happens. Any inherent bitterness gets mellowed, while at the same time, the natural sugars in the vegetable caramelize. Leaving the lucky person who gets to eat these delectable morsels very much pleased with themselves for A) eating a veggie & B) enjoying a veggie with very few additional calories or carbohydrates attached. I mean really – how fantastic is that!?!? And bonus points for snow peas because they are relatively rich in fiber. And we all need lots of fiber in our diet. (Especially those of us in our “golden” years! Golden years here defined as: between retirement and the beginning of age-imposed physical, emotional, and cognitive limitations.)  

So, although this is a basic and very simple recipe to prepare, it tastes like you worked very hard to produce this splendid addition to your already well thought out menu. And please know, this recipe can easily be modified. Like a little heat – add a light sprinkle of crushed red pepper flakes. Want some onion flavor too – add a bit of granulated garlic. Like lemon? Add some lemon pepper. Use your imagination.

But please remember, this recipe is meant to be quick and easy to prepare. You need not roast garlic for this dish. Or caramelize sweet onions. Or even add freshly chopped parsley. This is a slam dunk veggie dish.

As always, take time over preparing your menu. Think about what flavors compliment each other. And always plan with diversity in mind. And try to use whatever you have on hand that should be eaten before it is no longer edible. And has to be thrown away.

In my case, many delightful dishes started with an ingredient or two that yelled at me when I opened the refrigerator door. Fortunately, I usually listen because using ignored and aging ingredients not only saves us money, but almost always results in a new culinary discovery. And isn’t that grand? No waste, saves money, and a great dish to boot! My idea of culinary perfection. Well, that and a really moist and delicious chocolate cake. (BTW, my Mocha Chocolate Cake with Sour Cream Frosting fits that description.) Just saying!  

Peace and love to all.

½ – 1 lb. sugar snap peas*, calyx cut off and strings removed (if necessary), and pods thoroughly dried 

1 T. extra virgin olive oil 

½ tsp. kosher salt

freshly ground black pepper 

½ tsp. granulated garlic  

Preheat oven to 450-degrees.

On a rimmed baking sheet, toss snap peas with oil, salt, pepper, and granulated garlic. 

Bake for 10 to 12 minutes or until desired tenderness. Serve immediately.

*Sugar snap peas are a cross between green peas and snow peas. The pods appear quite fat, but like snow peas, you eat the entire pod. Cut off the calyx (end attached to the stalk), and remove the fibrous strings running down the center.  (Note: some varieties are string-less.) You may also see these peas labeled simply as “snap peas” or “sugar peas.”

      

FLAT SOURDOUGH BREAD WITH GARLIC, ROSEMARY, AND KALAMATA OLIVES (uses sourdough discard, added yeast)

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Whenever I bake bread I feel like an earth mother. Because there is just something primal about taking a few simple ingredients and turning them into something as magnificent as bread. And since baking some form of bread is as old as civilization itself, I feel connected to past generations through this simple action. It fills my soul with joy and humbles me to watch bread rise, then come out of the oven as this incredible product that I had some small part in producing. Kind of like watching my kids grow up. Talk about a humbling experience! But I digress!

If I try really, really hard, I can still recall the smell of bread baking in my grandmother’s kitchen. Pure heaven. But I’ll tell you true, I’m sure my grandmother never dreamed of putting anything like garlic, rosemary, or kalamata olives in her bread! In fact, I’m pretty sure she never even heard of rosemary or kalamata olives. Garlic, maybe, but if so, she sure as heck never used it. (Mores the pity.)

But the good news is – I know about rosemary, garlic, and kalamata olives, and I am not afraid to share my knowledge with you! First of all, if you are not using these amazing ingredients with enthusiasm, in my opinion, it is time to re-think your priorities.

Lets’ start with garlic. There are very few savory dishes that can’t be improved by the judicious use of garlic. I swear, there are weeks when not a day goes by without me finely mincing a garlic clove or 2, 3, 4, etc. This Allium sativum is simply an integral part of my cooking. And because it is so much a part of our everyday life, we have never been bothered by vampires. (Not just everyone can make that claim!)

And rosemary, how can I esteem rosemary any more than I do? This fragrant evergreen herb with its edible needle-like leaves is fabulous in so many dishes. In fact, rosemary is almost essential if you are fixing lamb. And for many other dishes, including soups, rosemary provides just that certain “something” that turns the dish from acceptable to incredible. And the fact that this perennial is ever so easy to grow, makes it even nicer. I have 3 big bushes of rosemary in my yard because I never want to find myself without rosemary. (I’d get the hives without rosemary. I’m absolutely sure I would. So, I take no chances!)  

That leaves kalamata olives. Oh, how I wish kalamata olives had been around when I was younger. I have always loved olives in any form. But kalamata olives, they are just special. Perfect in pasta (think puttanesca or pasta salad), salads (think Greek salad), pizza, and of course bread. Which of course now leads me directly to why you should make this bread at your earliest convenience.   

I first started making bread containing kalamata olives many years ago. And no, I did not dream up the use of kalamata olives in bread. I read about it in a cookbook I’m sure, because this was decades before I could go online and find at least a thousand recipes already posted for what I thought was an original concept. (I have since learned that there is no such thing by the way! At least when it comes to food!)

Anyway, the gist of all this rhetoric is that garlic, rosemary, and kalamata olives are wonderful ingredients, even in bread. And because this particular bread is baked flat, there is a lot of crust. And the part that isn’t crust, is nice and chewy. So, give it a try. Easy to build, and lovely to eat. Perfect with soup or as a side with a hearty main course salad.

As always, begin each day with a smile on your face. For me, that’s easy. Because I know there will be an Americano waiting for me in the living room once I stagger down the hall in my bathrobe. Freshly made coffee, and delicious. And while I sip my coffee and read the daily paper, I always take a moment to thank whichever deity may happen to be listening, for providing me with such a wonderful life. May you be as blessed.

Peace and love to all.

1 c. sourdough starter discard

2/3 c. slightly warm water

1½ tsp. active dry yeast

½ tsp. granulated sugar

1 tsp. kosher salt

½ tsp. granulated garlic

1 T. finely chopped fresh rosemary

1 c. Kalamata olives cut in thirds

2½ c. bread flour, or more as needed

extra virgin olive oil

flaky or coarse salt

Combine the sourdough starter, water, yeast, sugar, and salt in the bowl of your stand mixer. Let sit for 5 minutes. (Or as long as it takes to chop the rosemary and olives and retrieve the granulated garlic from its hiding place.)

Add the granulated garlic, rosemary, kalamata olives, and 2 cups of the bread flour to the mixing bowl. Using your dough hook, knead dough until relatively smooth, about 6 minutes using enough remaining flour to make a soft dough. (Most of the dough will form an irregular shaped ball around the bread hook. There should still be a bit that clings to the bottom of the bowl. And the dough will be very sticky.)  

Cover with plastic wrap. Allow to rise at room temperature 1 hour, or until doubled in bulk.

Prepare a large, flat baking sheet by spraying with cooking spray.  Pour the dough onto the prepared pan, and shape into a rough circle about ¾-inch thick. Spread the surface with olive oil. Cover with a piece of plastic wrap. Allow to rise for 1 hour at room temperature. Sprinkle lightly with flaky or coarse salt. 

Bake in a pre-heated 450-degree oven for 14-15 minutes, or until a light golden brown and the internal temperature reaches 200 degrees. Remove from oven and allow to cool completely before slicing.   

As I write this post, Miles is enjoying his usual spot where he can watch the birds in the courtyard. He was quite upset with me because I interrupted his nap. Shame on me!
While Max couldn’t even be bothered to lift his head when I walked in the bedroom.

    

EASY FRIED RICE

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And yes, I know. White rice is not the best choice for a nutritious and low carb side dish. But frankly, there are just those culinary occasions when white rice is the best choice. Taste wise. And one of those times happened a few nights ago. (I won’t bother you with what I had prepared to go on the rice because it was one of those times I hate to admit that I had any hand in preparing, much less creating said dish.) But back to how this recipe came about.

I thought we would be enjoying leftovers of the failure (grrrr) I admitted to above, so I made sure to steam plenty of rice for the next evening. (I believe the saying you are attributing to me at this point is “hoisted on my own petard”.) Anyway, I had lots of cold steamed rice and now what to do with it? Simple really. Make fried rice. So, that’s exactly what I did!

Now I already have a great recipe for fried rice on this site. But truly, can you ever have too many recipes for a good thing? I didn’t think so either. Plus, I wanted a fast and easy recipe. So, with a few very minor changes to the recipe for Fried Rice I found on gimmesomeoven.com, I had redeemed myself. At least in my own eyes. (Mr. C. actually thought my self-proclaimed failure was just fine. But then he loves me.) And of course, I am always my own worst critic. Regardless, the Salisbury steak I produced the other evening was not worthy of your high standards! But I would offer up this recipe to anyone, because it is easy to prepare, contains ingredients that are easily obtained, and it tastes better than any fried rice you can order in a restaurant. At least, better than any I have ever eaten in a restaurant.

So, next time you have leftover rice, use this basic recipe to create your own special fried rice. Have other veggies on hand, use them. Want to throw in meat or seafood, go for it. This is a very versatile and adaptable recipe. And ever so delicious.

As always, have fun playing in your kitchen. Since our kitchens are the heart of our homes, make sure every member of your household feels welcome to help with meals in some way. Even if you are met with resistance for chores such as setting the table, clearing the table or emptying the dishwasher, members of your family will still feel appreciated if you remember to thank them. Thank you is such an easy way to show love. And especially with children, it is a good life lesson. If you learn to say thank you at an early age, it becomes a habit. And a habit that leads to respect. And if you want your children to receive respect as an adult, they must first learn to give it freely.    

Peace and love to all.

2 T. unsalted butter, divided

1 beaten egg

1 small carrot, finely diced

⅓ c. diced celery

⅓ c. finely diced onion  

¼ tsp. kosher salt

freshly ground black pepper

1 lg. clove garlic, finely minced

2 c. cooked and chilled white rice  

2 T. soy sauce, plus more to taste

1 tsp. oyster sauce  

2 thin or 1 fat green onion, thinly sliced

¼ c. frozen peas

¼ – ½ tsp. toasted sesame oil

Heat 2 teaspoons of the butter in a medium-large fry pan.  Cook the egg until set, stirring occasionally. Remove the cooked egg from the pan and set aside.

Add another 2 teaspoons of the butter to the pan and heat until melted. Add the diced carrot, celery, onion, salt, and pepper. Sauté gently for about 10 minutes or until the onion and carrot are soft. Add the garlic and cook for 1 minute.

Add in the remaining butter and stir until melted. Add the rice, soy sauce, and oyster sauce. Stir until combined and the rice kernels are separated. Continue sautéing for a few minutes more, stirring occasionally.  (Let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the cooked egg, green onion, and green peas; stir to combine.

Remove from heat and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed. Serve hot.

BRINED AND BAKED PORK CHOPS

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Whenever I plan a trailer camping trip, the first meat I think to bring along is the other white meat. You know – pork. And because pork products come in many forms, for this post, I am only referring to pork chops and pork tenderloin. But why only chops and tenderloin? That’s simple to explain. They are both very easy to cook. Sometimes it takes a little prep work to coach the best out of these cuts, but never very much. But cooking either cut takes a gentle hand. Pork needs to be respected and of utmost importance, it should never be over cooked. (Of course, it can be over cooked, but not if you desire a tender piece of meat.)

For years I couldn’t fix a tender pork chop to save my soul. But then I discovered brining and learned that trichinosis is not the plague it once was, and therefore we no longer need to cook pork to death! So now, every camping trip includes pork chops and pork tenderloin. And both are always very well received with very little effort expended on my part.

Happily, last evening, we feasted on tender and succulent pork chops thanks to this recipe I found on the iwashyoudry.com site. I served the chops with Easy Fried Rice and Garlic Roasted Sugar Snap Peas. (Both recipes soon to be posted.)

So, if you too are a fan of pork chops but can’t stand it when your chops turn out dry and fit only for repairing the soles of your favorite leather boots, give this recipe a try. You will be glad you did.

As always, keep smiling, keep being tolerant of others even if their views differ radically from your own, and most importantly, thank your lucky stars that you were blessed with a mind that can discern fact from fiction. Because there is a lot of fiction being touted these days around the country, and especially in Washington DC. And unfortunately, not everyone was born with a healthy intellect or was taught critical thinking. That level of intelligence or skill is simply not possessed by everyone. So, be kind. Understand that you are just luckier than some.

Peace and love to all.

2 (4 oz. each) 1-inch or thicker boneless pork chops

2 c. warm water

2 tsp. kosher salt

2 tsp. seasoned salt

extra virgin olive oil

1 tsp. granulated garlic

½ tsp. paprika

freshly ground black pepper

Bring the pork chops to room temperature before preparing the brine.  

Place the warm water in a flat glass container that will allow the pork chops to not overlap. Stir in the kosher and seasoned salt until they are both dissolved. Place the pork chops in the salt water, making sure the chops are completely covered. (Add additional water if necessary). Let the pork chops sit in the water at room temperature for 30 to 45 minutes, or place in your fridge for up to 24 hours. (I brined and refrigerated our chops for 7 hours. They were perfect.)  

Line a baking sheet with foil or parchment paper.

Remove pork chops from salt water and pat dry with paper towels, making sure all moisture is removed. Drizzle both sides of pork chops with a bit of olive oil, then season both sides with the granulated garlic, paprika, and black pepper.  

Bake in a pre-heated 425-defree oven for about 8 minutes or until the internal temperature reaches about 143-degrees. Remove from oven and cover loosely with foil for 5 minutes before serving.