SOURDOUGH WHOLE WHEAT BREAD (added yeast)

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I chose to make 2 small loaves.

OK, I’ve spared you any new bread recipes for several days now. But yesterday morning we had feasted on the remains of my last homemade bread baking adventure, so I had no choice but to take my sourdough starter out of the refrigerator and whip up a loaf. I was really in the mood for a nice boring whole wheat bread that would make great toast. And my favorite way to eat toast is slathered in honey. Now, not just any honey. My favorite is pine tree honey. But it’s really hard to find because the best pine tree honey we’ve ever tasted comes from Turkey. (The country, not the critter.) Which, incidentally, is where we learned to love pine tree honey in the first place.

Every morning we would find a wonderful combination of dishes waiting for us in the dining room of our accommodation. Our breakfasts were generally comprised of black and green olives, sliced cucumbers, cured meats, dips and sauces, eggs, fresh cheeses, sliced fresh tomatoes, fresh-baked bread with butter, jams, and honey. And often, delicious pastries. But what we both lived for, was the fresh bread and the honey. All the offerings were lovely, but the honey was so wonderful, we simply couldn’t get enough. And yes, we loved our holiday in Turkey. The Turkish people are friendly and gracious, and the cultural aspects of the country unparalleled. I felt a true connection with the land and the people from the first day of our visit. I especially loved the call to prayer that happened 5 times each day. Even though I am not Muslim, this simple soundscape had a profound impact on me. It helped me remember to be thankful for all the many blessings I have in my life.    

And even though we can’t feast on pine tree honey any longer, we are lucky enough to live in the land of Cats Paw honey*. This raw, unpasteurized honey from bees that love to nibble on clover, blackberries, dandelions, and thistle is absolutely delicious. And I have to say, slathered on our unbuttered toast this morning, the combination of this lovely local honey and this simple whole wheat bread made for mighty fine eating. And the bread had been very easy to build. Always a plus.

So, if you too would like to make a bread that is quick to assemble, and tastes wonderful, I recommend you give this recipe a try. And if you live in this area, I absolutely recommend you buy some Cats Paw honey at your earliest convenience.

As always, cherish your memories while still making new ones. As we get older, if we let them, physical limitations can have a negative impact on our lives. But if we have great memories to look back on, I think that helps us adjust to our new reality. I can’t ski any longer. But boy do I have great memories of gliding through the snow with family and friends by my side. The laughter, the joy of being outside, and the fellowship at the end of the day. Marvelous. So, no regrets that I can no longer put on uncomfortable ski boots, hustle my butt to sit down on the ski lift without killing myself, or get myself buried in powder snow enough so that Mr. C. has to dig me out. Nope – can’t happen anymore. But it did happen, and I have those wonderful memories to keep me entertained when I start feeling a bit creaky. Life is truly wonderful. Enjoy it to the fullest.

Peace and love to all.

½ c. lukewarm water

1 tsp. active dry yeast

2 tsp. pure maple syrup or honey

1 c. sourdough starter discard  

1½ tsp. kosher salt

2 T. vital wheat gluten** (I use Bob’s Red Mill Vital Wheat Gluten)

1 c. whole wheat flour

1 c. bread flour, or more as needed

extra virgin olive oil

Place the water, yeast, maple syrup, and sourdough starter in the bowl of your stand mixer. Stir gently with your dough hook. Let proof for 15 minutes, or until foam appears on top.

Add the salt, vital wheat gluten, and whole wheat flour. Stir well with dough hook. Add enough of the bread flour until a smooth, only slightly sticky dough forms. (This takes 3-4 minutes of letting your mixer do the hard work of kneading the dough). There should be no dough stuck to the bottom of the bowl. It should all be hanging on for dear life to the dough hook.

Once the dough has been kneaded, lightly grease the dough with a small amount of olive oil. Cover the bowl with plastic wrap and leave it alone for about 90 minutes or until almost doubled in size. Punch down the dough. (The dough should feel smooth and slightly springy.)

Shape into a loaf and place in a lightly greased 9 x 5-inch loaf pan. If you prefer smaller loaves, shape the dough into 2 equal sized loaves and use 2 7½ x 4-inch (roughly ½ lb.) loaf pans. Cover with plastic wrap or a tea towel and let rise for 75 minutes. Towards the end of the rising time, preheat the oven to 425-degrees.  

Bake for 35-40 minutes for large loaf, or about 20 minutes for smaller loaves, or until golden brown and firm. (If in doubt if the bread is done, take the breads temperature with an instant-read thermometer. It should read at least 195 degrees.)

Remove from oven and turn out onto a wire rack. Let cool completely before slicing. Store in an airtight container at room temperature. Will stay fresh for several days.

Absolutely wonderful toasted and slathered with butter and honey!  

*Locally owned Cats Paw Bees is dedicated to the restoration and preservation of an organic environment for the honey bee in the local community of Stanwood and Camano Island in the Puget Sound area of Western Washington. Andy & Bonnie Swanson own and operate Cats Paw Bees using natural and organic methods to raise honey bees, producing a raw natural honey filled with local floral flavors. To find this wonderful honey, visit www.catspawsbees.com for retail locations.

**Vital wheat gluten is nearly all gluten and almost no starch. When used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour or rye. It improves the rise of the raw dough and also improves the texture and chewiness of the final product.

 

AVOCADO, TOMATO, RED ONION, AND CUCUMBER SALAD

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This salad is the result of having an avocado, too many cherry tomatoes, and an English cucumber that really needed to be eaten. You know how that goes. Either you bought too many vegetables on your last grand adventure to the grocery store, or like with us, your last farm box included many of the same vegetables you already had on hand. This happens to us all the time. And of course, I always tell myself, this week I am going to serve – more – veggies! And it’s not that we don’t eat plenty of vegetables already. We do. But there is always room for improvement. Especially in this household where both of us have always enjoyed and felt cheated if we don’t dine on the perfect threesome for dinner. Entrée, side starch of some kind (unless of course it’s a pasta dish where the starch is part of the entrée), and a veggie or salad. And if there’s a slice or two of freshly baked bread on the side, all the better. (Bread at dinner doesn’t happen often at Chez Carr, but when it does it’s a real treat.) But, for us, our downfall is that darn starchy side dish.

Perhaps it’s just psychological, but I don’t think so. Regardless, my taste buds could apparently care less what my brain has to say on the subject. They just know what they like. And my taste buds like veggies just fine. But what they really crave are the creamy, calorie laden starches that compliment almost any entrée. Especially the entrées that feature a lean cut of meat or fish. So, you can see, after all my years of pacifying my taste buds, they are bound to rebel at a lean piece of chicken, no starchy side dish, but rather two veggies or a veggie and a salad.  

But the other evening, I served this salad with a baked piece of chicken and steamed broccoli. For whatever reason, this combination of dishes met with my taste bud’s approval. There was no, “I feel cheated”, “you’re trying to starve me”, or “why do you hate me” whining going on. In fact, because it had been a fairly low fat, low calorie dinner, my mind didn’t give me any flak either!

So, if you too would like to serve a dish that doesn’t cause guilt or a sense of longing for missed delicacies, build this salad at your earliest convenience. It is just creamy delicious. And just as satisfying as a starchy side dish. (But it’s got veggies in it!)

As always, have a great time in your kitchen, keep laughing out loud, and finding the joy in everything you do. Life’s short my friends. Live it to the fullest. And no, I’m not giving up on side dishes completely. I’m just going to try and cook healthier. And serve more vegetables. (Sorry honey!)    

Peace and love to all.       

1 T. extra virgin olive oil  

1 T. fresh lemon juice  

½ tsp. kosher salt  

freshly ground black pepper

1 c. halved grape or cherry tomatoes

⅓ c. thinly sliced red onion  

⅓ English cucumber, partially peeled, halved, then cut ⅓-inch thick

1 avocado, diced

1 T. chopped fresh parsley

Whisk or shake the olive oil, lemon juice, salt, and pepper together.  

Place the tomatoes, red onion, cucumber, diced avocado, and parsley in a salad bowl. Drizzle with the dressing and toss gently just before serving.

And yes of course, if you want to add some diced carrot to your salad, fling it in. Or any other veggie for that matter. This is just a basic “throw it all together” salad. The creamy delicious part comes from the avocado. Because regardless of how carefully you toss the salad, some of the avocado melts onto everything. Yum!   

GARLIC AND PARSLEY ISRAELI COUSCOUS

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Because I am always on the lookout for simple side dishes, I decided to take a gander in our pantry for inspiration. And if you have ever looked in my pantry, then you know that I have lots of choices available. Everywhere from many kinds of dried beans and peas, every color lentil imaginable, pasta in every style, shape and ethnicity, and all sorts of the usual grains, plus a few rather rare types which I have only used once. (And probably will never use again.)

But the one that caught my eye the other day, was way in the back, and one that I hadn’t used in years. (Yes, years!) In fact, I hadn’t even remembered that I still possessed any of this delicious pasta. (And you’re right. I obviously should take inventory of my pantry more often!) Anyway, there it was. Israeli couscous – sometimes called “pearl couscous”. (FYI, it looks like the Italian pasta acini di pepe, which is the Italian term for peppercorns.) But although acini di pepe and Israeli couscous may look alike, couscous is often considered a healthier alternative because it is made from whole-grain flour. And unlike regular couscous, which consists of very small granules which are merely dried before being packaged, Israeli couscous which have much larger granules, are toasted. This “toasting” gives Israeli couscous a lovey nutty flavor and a nice chewy bite.

So, the upshot of all this discourse is that I re-discovered Israeli couscous, I compiled a recipe, I made the dish, and now you too have a recipe for a quick and easy to prepare, non- argumentative, goes with everything, side dish. My work here is done!

As always, keep inventing new and delicious ways to prepare food. Remember, not every dish has to take a lot of prep time or effort. And it doesn’t have to be spectacular or award-winning, or even fit for company. It can simply serve as a nice compliment to whatever main entrée you are serving. After all, isn’t that the perfect definition of a side dish to begin with? And of course, being something new or different, it provides variety to a meal.

And as far as I’m concerned, variety is still every cook’s best friend when it comes to keeping their family happy and content at the dining table. If you doubt that statement, think what it would be like to live in a home that followed the regimen of Monday meatloaf, Tuesday tacos, Wednesday weiners, etc. etc. every – single – week! Good God, if I had to eat the same thing every Monday, I’d go bonkers! And I can’t imagine I’m any different than anyone else in that regard. So, even if a new dish you prepare isn’t everything you’d hoped for, you will still have tried to keep meal-time interesting. So, brava to each and every one of you who take a chance by trying new recipes. To my thinking, you totally rock!

Peace and love to all.

2 c. chicken broth

1 T. olive oil

1½ c. Israeli (often called Pearl) couscous

tiny pinch crushed red pepper flakes

2 lg. cloves garlic, finely minced

pinch seasoned salt

freshly ground black pepper 

1 T. chopped fresh parsley

Heat the chicken broth in the microwave until very hot. Set aside.

Pour the olive oil a medium sized covered heavy pan. Once hot, add the Israeli couscous and cook, stirring occasionally until toasted and a light golden brown, about 7 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the hot broth, a tiny pinch of seasoned salt, and freshly cracked pepper, to taste.

Bring to a boil, reduce heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Give a stir once in a while for good measure. Add the freshly chopped parsley and mix until combined. Taste and adjust seasoning. Serve hot.

SIMPLE BRAISED CORNED BEEF WITH HORSERADISH CREAM SAUCE

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OK, I know there are hundreds of new recipes out there for corned beef, especially since corned beef is usually on sale and plentiful at this time of year. (Something to do with celebrating the patron saint of Ireland, or some such thing!) But somehow, I always seem to be a step or two behind everyone else, so I just fixed this dish last evening. And even though you have undoubtedly just finished eating the leftover corned beef you served on the 17th to celebrate all things Irish, I decided you needed this ever so simple way to prepare corned beef, whether you were presently sick of corned beef, or not.

Now the only thing I don’t like about corned beef is that it can tend to be a bit salty. (Now, in case you didn’t recognize it for what it is, my last sentence is commonly referred to as an understatement!) And the one way I have discovered to combat the problem of too much sodium left in the meat after it has been cooked, is to braise the corned beef in water. (Not an unusual recipe so far, right?) But where this recipe differs, is that I change the water 2 times while it braises its way to becoming the flavorful, tightly grained meat we all adore. And changing the water truly does work to remove a lot of the salt problem. And yes, it’s a bit of a bother to keep changing the water. But the proof is in the pudding, as the old saying goes!

When you read the ingredient list below, you will also learn that I have discovered a new way to up the flavor quotient in corned beef. I have begun preparing my own pickling spices. And I truly believe it makes a big difference.

So, that’s it for today. I’m sorry I couldn’t get my act together enough to post this recipe ahead of St. Patrick’s Day. But you now have a great new way to fix corned beef any time of year. Because corned beef is very versatile. (Think a great Reuben Sandwich. Recipe on site – of course!) And, using this simple recipe, the meat comes out delicious every time. For more recipes search under St. Patrick’s Day Recipes.

And in case you are wondering why I didn’t cook cabbage and carrots with the corned beef last evening, it’s because I didn’t have any cabbage on hand. But even if I had, I would have prepared my favorite recipe for cabbage and carrots – Braised Green Cabbage. (Yes of course the recipe is on this site.) Over the years, I have served this delightful vegetable dish to many guests, and they have all raved about it! In fact, one dear friend (Todd) even went so far as to inform his son (Miles) that he was actually eating vegetables as he was happily spooning them into his mouth. Apparently, Miles replied, “I don’t care what this is – it’s really good.” (High praise coming from an 18-year-old young man!)

So, what did I serve with the corned beef and sauce? Oven Roasted Sweet Potatoes (recipe will be posted within the next few days) and Salade de Carottes Rapées (French Grated Carrot Salad). And if you have never prepared or eaten this salad, you are in for a treat. Both from a cook’s perspective because of the ease of preparation, but also from the standpoint of the lucky person who gets to eat this delicious salad. And of course, this recipe is available on this site with just a few simple keystrokes.

As always, have fun in your kitchen. And remember, certain meats that we only think of at holiday time are perfect year-round. So, corned beef isn’t just for the 17th of March. And it’s still legal to serve turkey any time of year. Ham makes a yummy any time entrée and doesn’t take offence if served other than as the star of your Christmas feast. And baked heart isn’t just for Valentine’s Day. (Oh wait – maybe I’m the only one who thinks baked heart is perfect for Valentine’s Day. Never mind!)

Just don’t limit your entrée possibilities by forgetting about all those wonderful meats we tend to think of only once a year. Because some of these protein sources are quite affordable and the leftovers perfect for use in other simple to prepare dishes. And as we all know – variety is the opiate of the culinary elite. (Who said that you might ask?) I did – just now!

Peace and love to all.   

1 T. whole coriander seeds

1 tsp. whole mixed peppercorns (peppercorn mé·lange)

1½ tsp. mustard seeds

½ tsp. anise seeds

2 bay leaves, crumbled

¼ tsp. crushed red pepper flakes

1 (4-lb.) flat-cut corned beef (do not trim the fat)

Toast the coriander, peppercorns, mustard seeds, and anise seeds in a skillet until fragrant. Add the crumbled bay leaves and crushed red pepper flakes; toast for another minute. Pour the warm spices into a covered roasting pan. (I use my Le Creuset Braiser.) Preheat the oven to 325-degrees. (If you don’t use the entire spice mix, store the remainder in an airtight container.)

Please note: You can use the packet of spices that comes with the corned beef instead of preparing your own mix. I simply prefer to make my own spice mix because I think my blend of spices flavors the meat better.

But be warned: You might want to use only half of the homemade spice mix the first time you prepare corned beef this way. Using all of the spice mix makes for very, deeply flavored corned beef.        

Rinse the corned beef thoroughly under running cold water. (This helps remove excess salt.) (No need to dry the meat.) Place the washed corned beef fat side up in the roasting pan with the spice mix. (You’ll trim the fat off after the meat is cooked.) Pour 2 cups of water into the pan. Cover tightly with lid or heavy duty foil and bake for 1 hour. After 1 hour, remove from oven and using a turkey baster, suck up most of the liquid and discard. (Try to leave as much of the spice as possible undisturbed.) Add 2 cups fresh water, and cover. Bake for another hour. After the second hour, drain off the liquid again. Then add 2 more cups of water, cover, and return once again to the oven. Total braising time – 3 hours or until the meat shreds easily.

Remove from oven and transfer the corned beef to a cutting board and let sit until cool enough to handle. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against the grain into ½-inch slices. Arrange the meat on a platter and serve with the Horseradish Cream Sauce. (recipe below)

Please note: If you wish to cook cabbage wedges, small red potatoes, and/or carrots with the corned beef, simply add them the third hour of braising. Then remove them to a serving bowl, cover to keep warm, and serve them along side the sliced corned beef. And yes, there will still be enough flavor in the water to produce delectable veggies.  

Horseradish Cream Sauce

1 c. sour cream

2 T. prepared horseradish, plus more if desired

1 T. Dijon mustard

1 tsp. white wine vinegar

¼ tsp. kosher salt

freshly ground black pepper

¼ tsp. granulated sugar

Combine all of the ingredients in a small bowl. Taste and adjust seasoning, adding more horseradish, if desired.

SAVORY BAKED SPATCHCOCKED CORNISH GAME HEN

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OK, we love Cornish game hens. And whereas, when we were younger, we could each easily polish off our own game hen, that is no longer the case. So, we now share a hen. (A 24-ounce hen that is. And yes, they come in smaller sizes!) And as much as I think a grilled game hen is lovely, I prefer to stick the darn thing in the oven and forget about it. So, I am always trying to find new and different ways to serve these rather affordable and succulent little beasties.

So, the other evening, for the first time ever, I decided to try my hand at spatchcocking. I’d heard about this method of insuring that every bit of the hen gets roasted evenly, but I had never tried it. For whatever reason. (Oh heck, I know the reason. I thought it would be much more difficult than it was and that I would make as much of a mess spatchcocking, as I do when I try to cutup a whole chicken. Which, unfortunately, I have never succeeded in doing, enough so, that you could identify it as chicken rather than mystery meat! But that’s a long, sad tale for another day!) Anyway, I managed to make short work of the job and was quite proud of myself. And the hen roasted beautifully. And I was so delighted to find that the skin (which is one of the best parts of a game hen) had browned and crisped up beautifully. Revelation! And I’ve got to say, for me there is no turning back! It’s spatchcocked game hens for me from now on. And yes, I have another wonderful recipe for game hens on this site. Rosemary, Lemon, and Garlic Roasted Cornish Game Hens. But you can bet your last turkey wish bone, that the next time I make that delightful recipe, there will have been some spatchcocking action going on before that baby reaches the oven! (I’m nothing if not flexible!)

So, if you too are a fan of Cornish game hens, and for the world I wouldn’t know why you wouldn’t be, then I suggest you give this recipe a try. And to learn how to spatchcock a game hen, go on-line. There are innumerable videos for you to watch presented by people who actually know what they’re doing! I leave you in their capable hands.

So, as always, leave your fears behind when you go into your kitchen. I remember taking a short cake decorating class many years ago. And the first thing our instructor said to us was “remember, frosting is an inanimate object, and you all are smart human beings.” (She was making a huge assumption when it came to this class attendee. But I was smart enough to catch her point.) Frosting, or any ingredient for that matter, is subject to the whims and wishes of the cook. In a cook’s capable hands, frosting can be spread beautifully, or if can look like a 5-year-old had fun alone in the kitchen. But her point was, so what if your first try isn’t successful, scrape the frosting off the cake and try again. You, the human, are in charge. I learned a lot that day from that fine instructor. But I still can’t cut up a chicken to save my soul!  

Peace and love to all.          

3 T. unsalted butter, room temperature

½ tsp. seasoned salt

freshly ground black pepper

1 clove garlic, finely minced

½ lemon, zested

1 tsp. minced fresh rosemary

½ tsp. minced fresh sage

½ tsp. fresh thyme leaves

1 (24-oz.) Cornish game hen, washed, dried and spatchcocked

In a small bowl, mix the butter, seasoned salt, pepper, garlic, lemon zest, rosemary, sage, and thyme together. Place the spatchcocked hen on a small, rimmed baking sheet.

Using your finger loosen the skin from the breast and legs/thighs and stuff all but 1 tablespoon of the lemon-herb butter under the skin. Rub the remaining butter over the top of the hen.

Bake in a pre-heated 375-degree oven for 1 hour or until the skin is golden brown and the internal temperature in the thigh reaches 160-degrees. Remove from the oven and let rest for 10 minutes before serving.

SALTED DARK CHOCOLATE FUDGE-WALNUT BROWNIES

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Based on a recipe from the cafedelites.com site, I offer you this recipe for an extremely moist and fudgy, nutty, and over the top, dark chocolate brownie. But please be warned. If you are not a fan of dark chocolate, this is probably not the recipe for you. Because there is no escaping the fact that these brownies are ultra-chocolaty and super rich. (To my way of thinking, exactly how a brownie should taste. But that’s just me!) And the best part, the dark rich chocolate comes from cocoa. So, no having to melt chocolate! And no having to get out your mixer either. Just a couple of bowls and a short bit of time and you have a pan of brownies fit for a king or queen.

So, really, there’s nothing left to say, except, you simply must prepare a batch of these brownies for yourself. And if you happen to be feeling magnanimous, you might offer a bite to your significant other or a dear friend. But don’t bother offering any to your kids. Children under 12 wouldn’t appreciate them. And a teenager would simply inhale them, not having the sophistication to nibble on them slowly in order to savor every tiny morsel of chocolate goodness. These brownies were simply designed to be eaten by brownie connoisseurs. And not to be wasted on the uninitiated!

So, as always, have fun playing with your food. And sometimes, just for the pure delight factor, have fun baking something that is strictly for yourself!

Peace and love to all.     

½ c.(1 stick) unsalted butter

1 T. vegetable oil

½ c. + 2 T. granulated sugar

½ c. brown sugar, packed

2 lg. eggs

2 tsp. pure vanilla extract

½ c. unbleached all-purpose flour, fluffed

½ c. good unsweetened cocoa powder (I use Valrhono, Scharffen Berger, or Hershey’s Cocoa Natural Unsweetened Cocoa Powder)

½ tsp. espresso powder (I use Medaglia D’Oro)

¼ tsp. kosher salt

½ c. mini semi-sweet chocolate chips

¾ c. chopped walnuts

coarse sea salt

Lightly grease an 8-inch square baking pan (glass preferably) with cooking spray. Set aside.

In a large glass mixing bowl, melt the butter and keep heating it until it is hot. Whisk in the oil, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla; beat for a couple of minutes until the mixture is lighter in color.

In another mixing bowl, whisk the flour, cocoa powder, espresso powder, and kosher salt together. Gently fold the dry ingredients into the wet ingredients just until combined. (Do not over mix.) Then gently fold in the chocolate chips and walnuts.   

Scoop the batter into the prepared pan, smoothing the top out evenly. Lightly sprinkle with coarse sea salt. (Not too much. Just enough to give each bite a tiny hint of salt.)    

Bake on the top rack of your pre-heated 325-degree oven (350-degrees if using a metal pan) for 23-27 minutes, or until the center of the brownies no longer jiggles and the top is just set to the touch. (Forget using a toothpick. It will come out with batter still attached. And you might be tempted to leave the pan in the oven too long! Don’t forget, the brownies will keep baking in the hot pan as they cool). If the top part of your oven tends to capture the heat, bake the brownies on the middle rack.

Remove from oven and allow to completely cool before cutting into squares. Store in an airtight container.

BEEFY RED WINE SAUCE WITH SHALLOT, GARLIC, AND ROSEMARY

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Sometimes I amaze myself! And this sauce is one of those times! (Doesn’t happen as often as I’d like, but when it does, I feel like walking out on our deck and proclaiming to the world, at the top of my lungs, that – I – basically – rock!) Because, if ever there was a sauce that I would like to bottle and sell for $2 an ounce, this – is – it! And it had been oh, so simple to prepare.

Monday was Mr. C’s birthday. And usually, we celebrate our birthdays with lovely dinners at our favorite restaurants. But since our favorite restaurants aren’t open yet, and even if they were, we are still a bit leery of showing our faces in public places, my only option was to make him his favorite food at home.

Now something you should know. Mr. C. loves good food. And he is the least picky eater I know. (As long as the food is truly delicious and there isn’t too much cruciferous action going on!) And I’m no dummy. After all these years, I darn well aught to know his favorites. So, when I mentioned rack of lamb (and we happened to have one in the freezer), his eyes lit up and a big old smile spread from ear to ear. So, rack of lamb it had to be! And our favorite way to eat “lambie pie lollypops”, is using my recipe (on this site BTW) for Rack of Lamb with Kalamata-Rosemary Crust. But dang, the sauce in that recipe calls for 1 cup of demi-glace. And just between you and me, I haven’t made homemade demi-glace since I turned 70. I simply don’t have the energy any longer.  (But please don’t let that stop you. Because Demi-Glace is one of Gods gifts to us mere mortals. And of course, I have a wonderful recipe on this site!)

So, being the inventive gal that I am, I glommed together a quick and dirty version of the original sauce recipe. And it worked. Boy did it work! And it would be so perfect for other dishes too. A beautiful sauce to drizzle on a perfectly cooked steak or roast. Or on ground beef or lamb patties. Or on a slab of your favorite meatloaf. I mean really. The numerous uses absolutely boggles the mind! So, I hope you give this easy to prepare sauce a try. And the rack of lamb recipe too. It’s incredible.

As always, stay happy, stay healthy, and stay the course! (Whatever in the heck that means!!)

Peace and love to all.  

4 T. unsalted butter, divided

1 lg. shallot, finely chopped

2 garlic cloves, finely minced

1 c. dry red wine  

1½ c. water

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

1 bay leaf

¾ tsp. finely chopped fresh rosemary, or more to taste

freshly ground black pepper

¼ tsp. granulated sugar

1 T. all-purpose flour

Melt 3 tablespoons of the butter in a medium sized saucepan. Add the shallots and slowly cook until soft and translucent. Add the garlic and cook for 1 minute. Add the wine, water, beef base, bay leaf, rosemary, black pepper, and sugar. Bring to a boil. Cook over medium heat, uncovered, for about 25 minutes, or until the liquid is reduced by about half.

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

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

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

STRAWBERRY OR RASPBERRY, ALMOND, AND COCONUT GRANOLA

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Strawberry Dream Granola

In my mind I refer to this granola as Strawberry or Raspberry Dream Granola. Because it is so darned delicious and pretty darn healthy too. Not a lot of oil, and even then, it’s a “good” oil. And mostly sweetened by honey, with only a couple tablespoons of brown sugar thrown in to enhance the sweet-tart flavor from all the strawberry/raspberry action going on! All in all, a very delightful combination of ingredients if I do say so myself. And a lovely way to get any morning off to a good start.  

Now I know I already have several recipes for granola on this site. But we eat a lot of granola and I never want our taste buds to get bored. Plus, it’s really fun to experiment with different flavor combinations. But, in truth, almost any homemade granola is better for us and more to our liking than any similar product on the market. (No nasty, unpronounceable ingredients either!)  

And although some of the well-known brands like Nature Valley and Quaker Oats offer a good product, these cereals simply can’t compete with homemade granolas that include our favorite additives – nuts, dried and freeze-dried fruit, and coconut. (You notice, I didn’t mention chocolate chips. Because as much as I love chocolate chips, I just can’t imagine them in a breakfast cereal. Plus, I don’t want to experience any guilt from the breakfast food I consume. It would set a bad precedent for the rest of my day. Even though, it is almost inevitable that something I eat later in the day will fulfill my daily ration of food guilt! But if possible, I prefer to keep my guilt under control as far into my day as can be expected from a person with no will power!)

So, now you have the full story of why I enjoy preparing and consuming homemade granola. My work here is done.

As always, keep loving your time in the kitchen. Keep finding new and delicious ways to keep yourself and your family healthy. And continue striving to serve food that your family will still be enthusiastically talking about for days on end.

I realize it can be a daunting challenge. I get that. But as cooks, most of us still take no greater pleasure than in making people happy with the food we prepare. It must be part of our DNA makeup. So, I guess it all comes down to – just be yourself. And everything else will just naturally and beautifully fall into place.

Peace and love to all.

⅓ c. extra virgin olive oil

⅓ c. honey

2 T. brown sugar

1 tsp. fine-grain sea salt  

2 tsp. vanilla extract

6 c. old-fashioned rolled oats  

1½ c. roughly chopped almonds (or nut of choice)

1 c. coconut flakes

1 c. dried strawberries OR raspberries

4 T. freeze dried strawberry OR raspberry powder

1 c. freeze-dried strawberries OR raspberries (I use a 1.2-oz. package from Trader Joe’s)

In a large mixing bowl, whisk the olive oil, honey, brown sugar, salt, and vanilla together. Stir in the oats and nuts until they are evenly coated with the olive oil mixture. Spoon the granola evenly onto a large-rimmed baking sheet or sheets lined with parchment paper. (Don’t wash the mixing bowl.)

Bake in a pre-heated 350-degree oven for 10 minutes. Remove from oven and stir in the coconut flakes. Return to oven and bake an additional 11-12 minutes or until the oats are a lightly golden color.

Remove from oven and scoop back into the mixing bowl. Stir in the dried strawberries or raspberries and the freeze-dried strawberry or raspberry powder. Allow to cool undisturbed until completely cool. (The granola will crisp up as it cools.) Stir in the freeze-dried berries.

Store in an airtight container at room temperature. Wonderful served with milk or for a special treat, serve as a parfait with yogurt.  

    

CREAMY AND SAVORY GRITS

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OK, so this is not a recipe for a low-calorie side dish. But name me a great tasting starchy side dish that doesn’t contain a load of calories. Good luck with that! Even quinoa, which is high in fiber and omega-3 fatty acids, is not low in calories. In fact, it’s about the same as pasta or rice. But I digress.

My point is – if you are going to include a side dish like mashed potatoes, pasta, rice, polenta, quinoa, etc. in your menu, you might as well go for the tastiest option. So, I would like to introduce you to one of our new favorite side dishes, which incidentally, is quick and easy to prepare. And I can’t begin to tell you how amazingly delicious grits can be when fixed this way. And very versatile as a side dish.

And I know what you’re thinking. Where’s the cheese? Because cheezy grits are simply the best! And I have to agree, to a certain extent. There simply are times, when cheezy grits would be over-kill. So, it depends on what other dishes you plan to serve with the grits.

Yesterday I posted my recipe for Chicken Fried Steak. With pan gravy. Absolutely delicious. I knew I wanted to serve the steak with grits. But not cheezy grits. So, instead I prepared this recipe based on a Diana Rattray recipe. (Diana is one of my favorite recipe authors. We share the same passion for Southern cooking. So, of course she is one of my culinary heroes. I would recommend you check out her recipes. She’s the real deal!) And I also recommend you fix these grits at your earliest convenience. They are phenomenal, and a dish I know your entire family will enjoy.

Well, that’s it for today. I’m going to take it easy. I will probably make some more granola because we finished my last batch this morning. Then I’m going to do a bit of research on how to cook rutabagas. (No, I’m not! Just kidding.) But I am going to look for recipes that include Hannah sweet potatoes. (Hannah sweet potatoes are slightly sweet to the taste, with a dense, starchy texture similar to a regular white potato. Both are members of the nightshade family. The flesh of a Hannah sweet potato is even creamy white like a regular potato. And they make a great substitute for a regular potato in the likes of stews and soups.) But there is always more to be learned, and hopefully I can find a few recipes to share with you. Because Hannah sweet potatoes are really, really delicious.

As always, stay safe, stay informed, stay connected, and stay happy.

Peace and love to all.

1¾ c. water (or chicken broth and skip the chicken base)

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

¼ c. heavy cream

¼ tsp. kosher salt

freshly ground black pepper

2 T. unsalted butter

½ c. quick cooking grits (I use Albers) 

Bring the water, chicken base, and heavy cream to a boil in a medium-sized covered saucepan.  

Add the salt, pepper, and butter to the saucepan and slowly whisk in the grits. Reduce the heat to low, and cook covered, stirring frequently, for 6-8 minutes. The grits should be thick and creamy looking. (For creamier, thicker grits, cook longer. For thinner grits, add additional water.)

Taste and add salt and pepper, as needed.

Serve with any of your favorite meat dishes. Nice change from mashed potatoes, rice, or noodles.

This recipe can easily be doubled or tripled. As is, this recipe makes about a cup of grits which feeds 2 nicely.   

 

CHICKEN FRIED STEAK WITH PAN GRAVY

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It’s all my daughter Paula’s fault! I know it’s usually all the mother’s fault, but not this time. My preparing this way too caloric, cholesterol laden, fattening, crazy delicious comfort food dish is all on Paula! And even though I don’t plan to serve chicken fried steak (CFS) very often, I must say thank you to my dear daughter for reminding me of this lovely Southern delicacy. (You might know it better as country-fried steak.) And for those of you with more discerning palates, just consider CFS the poor man’s wiener schnitzel. (Veal and breadcrumbs prepared in a similar manner.) But in my humble opinion, CFS is every bit as delicious. (And a whole lot cheaper to produce!)   

It all started with a simple phone conversation. Paula happened to mention that she was making one of her husband’s favorite dishes for dinner that evening. And of course, I had to ask which of Mark’s favorites was she preparing? And as she described how she fixed this dish my mouth started to water. Holy guacamole! I hadn’t eaten CFS for years. And it sounded just so tempting. And as you well know, I give in to culinary temptation way more than is good for me. But hey, if I only eat it once every 10 years, how much can that hurt? (As if I can refrain from making CFS now that I know how wonderful the homemade version can be. I’d never actually fixed it at home before. I’d only had it on a few rare occasions for breakfast when traveling.) But now, who knows how frequently this might appear on our dinner table. I’m only human after all! And it’s still all Paula’s fault!

But in her defense, she doesn’t usually fix gravy to slather on their CFS. Nor does she make sinfully rich grits to go along with the steak. That part is all on me! But I figure, in for a dime, in for a dollar. If I’m going to sin, let it be a big one and then be done with it! So, the following recipe is not a low-calorie wonder. But boy of boy is it delicious. And a dish I guarantee everyone in your family will adore.

I found most of this recipe compliments of the momontimeout.com site. (Great site BTW.) The modifications came from several suggestions Paula shared with me, with a couple thrown in by me for good measure. So, this recipe is definitely a team effort. (Look for my recipe for Creamy and Savory Grits soon to come to your very own computer.)

As always, make every meal special. And while I totally advocate eating healthy nutritious food most of the time, I also believe that there are times when nothing but a big old meal of comfort food helps keep people happy and content. Too much depriving ourselves of food that brings us pleasure just can’t lead to a well-balanced mind. I mean really, who can remain sane when all they can think about is a hamburger and fries? I’m not sure the previous statement speaks well to my mental stability, but never-the-less, it’s how I feel. It’s the old “moderation in all things” thing! And I am a firm believer in “moderation in all things”, in moderation of course! So, to that end, I must also tell you, that along with our CFS, gravy, and grits last evening, I also served plain old steamed fresh green beans. No frills attached.

Peace and love to all.

Chicken Fried Steak

1½ c. all-purpose flour

1 tsp. kosher salt

freshly ground black pepper (quite a bit)

1 tsp. paprika

1 tsp. granulated garlic  

1 tsp. granulated onion

½ tsp. baking soda

½ tsp. baking powder

¾ c. buttermilk

1 tsp. hot sauce (I use Frank’s RedHot original cayenne pepper sauce) 

1 egg

4 cube steaks

Montreal Seasoning  

vegetable oil

In a shallow container (I use an 8-inch cake pan), whisk the flour, salt, black pepper, paprika, granulated garlic, granulated onion, baking soda, and baking powder together. Set aside.

In a separate shallow container (yup, another cake pan), whisk the buttermilk, hot sauce, and egg together. Set aside.

It the cube steaks appear moist, pat them dry with a paper towel, removing as much moisture as possible. Season one side of each cube steak with a sprinkling of Montreal Seasoning. Let sit for 5 minutes.

While the cube steaks are resting, scatter a bit of the flour, the same size as the cube steaks, on a baking sheet.

Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. (This is a messy process, so plan on washing your hands several times as you coat the steaks.)

Place the breaded cube steaks on the floured areas of your baking sheet. (Having a bit of flour before you set the breaded steaks down, allows the steaks to absorb a bit more flour as they rest. And also, not stick to the baking sheet.) When all 4 steaks have been breaded, press a bit more flour into the top of each one. (Save the remaining flour for use in the gravy.) Let the breaded steaks rest for 10 minutes.

Preheat oven to 225-degrees.   

Heat about an eighth inch of vegetable oil in a large heavy skillet over medium high heat. How much oil you need depends on the size of your skillet. And if possible, use a fry pan that will accommodate all 4 steaks. If not, fry 2 at a time.   

Test the oil by dropping a bit of the breading into the oil. The oil should sizzle and bubble around the breading. (The oil should glisten, but not be hot enough to start smoking.)

Place the steaks into the pan and fry for 3 to 4 minutes on each side or until golden brown. After the steaks have browned on both sides, carefully flip them back to the first side. Only fry for an additional minute or so.    

Remove steaks from pan and drain on paper towels. Place in the preheated oven to stay warm while you make the gravy. (I place the paper towels and fried steaks on the the same baking pan I used to hold the breaded steaks before they were fried. Washed first, of course!)

Pan Gravy

2 T. vegetable oil from frying the steaks

2 T. seasoned flour (from breading the steaks) or if none left, just regular flour

1½ c. whole milk

¼ c. heavy cream

seasoned salt, if more salt is required

freshly ground black pepper

Save about 2 tablespoons of the grease in your pan. Discard the rest. Do NOT scrape the skillet clean. You want all of those brown bits for added flavor in the gravy.

Over medium-low heat, whisk in the seasoned flour and continue whisking for two to three minutes or until the flour is nice and golden brown.

Slowly whisk in the milk and heavy cream and bring gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Taste and add seasoned salt, if necessary, and lots of fresh ground pepper.  

Serve the CFS with a drizzle of gravy and a side of Creamy and Savory Grits (recipe to follow in the next few days) or mashed potatoes. Add your favorite green veggie and dinner is served. A perfect comfort food dinner.

Please note: To re-heat leftover CVS, place on a low-sided baking pan fitted with a wire rack in a pre-heated 400-degree oven and bake for about 20 minutes. Remove from oven and let cool a couple of minutes before serving.

Do not microwave. The breading will get soggy and yicky. (And yes, yicky is a technical term used by culinary experts everywhere!)