BRAISED CELERY

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OK, I know none of you are going to believe me when I tell you that this simple celery preparation has become one of my new favorite veggie side dishes. After all, I can hardly believe it myself! Celery?!?! But I am here to tell you, when braised, celery is absolutely amazing. And no veggie dish could be easier to prepare than this incredible recipe from Alton Brown.

Now I have always considered celery a core component that must at all times reside in my veggie drawer. After all, it is one of the three ingredients that constitute mirepoix! But until I made Celery Salad (on this site) a few years ago, I never thought of it as a star ingredient. But last evening, celery once again revealed itself as a latent super hero!

Now if truth be told, the braised celery almost didn’t make it to the dinner table. I of course had to taste test it before I served it to Mr. C. But one taste led to another, and I finally had to leave the kitchen before I devoured the entire 4 stalks. (BTW – I will never make just half a recipe again.)

So next time you look in your veggie drawer in fervent hope of finding the perfect vegetable for your evening meal, don’t exclude that lowly bunch of celery. You are just not going to believe how fabulous celery tastes all dressed up with butter and beef broth. But then, what doesn’t taste amazing when cooked in butter and beef broth? Just try it! You can thank me later.

  • 8 stalks celery – rinsed, trimmed, and dried (plus leaves chopped and reserved)
  • 1 T. unsalted butter
  • tiny pinch kosher salt
  • freshly ground black pepper
  • ½ c. water*
  • ½ tsp. Better Than Bouillon Beef Base*

Slice prepared celery stalks into 1-inch pieces on the bias.

Melt the butter in a sauté pan over medium heat. Add the celery, salt, and pepper. Cook for 5 minutes or until just beginning to soften. Add the water and beef base; stir to combine. Cover the pan and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to slowly cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Serve immediately garnished with the reserved leaves.

*or good beef broth

Note: I never throw celery leaves away. (Unless of course they’re yucky.) I use them in almost every dish that contains cooked or uncooked celery.

 

 

STUFFED PORTOBELLO MUSHROOMS WITH SWEET ITALIAN SAUSAGE, WHITE WINE, AND FENNEL

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Yesterday was devoted to stripping our trailer of our travel clothes, dirty towels, perishable items, cameras, binoculars, and other assorted “things” after our recent trailer trip to Yosemite National Park. (A couple of pictures at end of blog if you’re interested.)

By the time we had finished with the trailer, and gone to the grocery store for a few staple items, the last thing I wanted to do was spend a bunch of time in the kitchen preparing dinner. Plus Mr. C. had a homeowner’s board meeting last evening so I was under a time crunch.

While I was at the store, I happened to have picked up 4 beautiful Portobello mushrooms, a package of Italian sausage, and a fennel bulb. So while putting away the groceries when we got home, I decided to make something using these three ingredients. I already had a lovely recipe for stuffed Portobello mushrooms on this blog, (Sausage, Spinach, and Cheese Stuffed Portobello Mushrooms) but when I looked it over, I didn’t have all the ingredients on hand. And I sure as heck wasn’t going back to the grocery store. So I sat down at my computer and came up with this version.  We loved the mushrooms, so now you are up-to-date with not only our lives, but part of the reason this recipe is now being posted.

A couple other reasons this recipe made the cut, and believe me, about 30% of my culinary endeavors never get posted, is that the mushrooms were easy to prepare and only took me about 35 minutes to get them in the oven. That time even included getting the white rice going in the rice cooker. (And no, I don’t usually serve white rice, but I was in a hurry last evening. And steamed white rice takes less time and effort than almost any other side dish. Sometimes you just have to cut yourself some slack! And last night was one of those times.)

So I would recommend that you give this recipe a try. The filling is perfect with the delicious taste of the mushrooms. (Sweet Italian sausage and fresh fennel are simply a match made in heaven.) Add a little white wine, garlic, and Parmesan, and truly, what’s not to like? Buon Appetito

And for those of you who possess enquiring minds, the steamed white rice was ideal with the stuffed mushrooms. Of course it was!

  • 4 lg. Portobello mushroom caps
  • 1 T. extra virgin olive oil
  • 1 lb. bulk sweet Italian sausage
  • ½ med. yellow onion, chopped
  • 1 chopped fennel bulb
  • 3 garlic cloves, finely minced
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 1/3 c. dry white wine
  • 1 T. finely minced fresh parsley
  • 4-6 oz. cream cheese, cut into cubes
  • non-stick cooking spray or butter, for greasing the baking pan
  • ½ c. grated Parmesan cheese

Using a slightly damp paper towel, wipe the mushroom caps removing any dirt. Cut the stems off and finely chop. Set aside. Use a spoon to remove the dark gills on the underside of the mushroom caps. Discard gills and set mushroom caps aside.

In a large fry pan, heat the olive oil, break up the sausage, and cook until only a small bit of pink remains. Add the chopped mushroom stems, onion, and fennel. Cook until both the onion and fennel are starting to soften. Add the garlic, salt, pepper, crushed red pepper flakes, wine, and parsley; cook for one minute. Remove from heat and stir in the cream cheese.

Place the mushrooms in a greased baking dish. Evenly divide the sausage mixture as you stuff the mushrooms. Top each stuffed mushroom with Parmesan cheese.

Place in a pre-heated 350 degree oven for 35-40 minutes or until the mushrooms are soft and the Parmesan cheese is crisp on top. Serve immediately.

Yosemite – Half Dome from Glacier Point

Interesting “fossil” in front of interesting rock formation

FRESH GREEN BEANS WITH PRESERVED LEMON AND BLACK GARLIC

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Sorry about no picture, but even though I have made these beans twice now, I just haven’t remembered to take a picture. But you know what green beans look like! Just imagine tiny specs of yellow and black scattered amongst the beans. (At least now you have a mental picture of what these green beans look like.) Besides, in my defense, a mere photograph could never do justice to these absolutely flavorful, mostly healthy, and uniquely delicious beans anyway.

This is simply a “you must try” preparation for what many consider to be a rather boring green vegetable.

And yes, I’ve added lemon juice and garlic to green beans before. But once you have tasted perfectly steamed fresh green beans with preserved lemon and black garlic, there is no turning back. At least here at chez Carr, there is no turning back! We’ve already decided that the chez Carr refrigerator should always contain preserved lemons and black garlic. Both have quickly become totally necessary ingredients.  (See more about black garlic and preserved lemons below, as well as how to build your own homemade version. Just as good as the expensive product on the market, if not better!)

So while just picked green beans are still making an appearance at every farmer’s market in America, try this recipe and see for yourself what all the fuss is about. (That is, the fuss about preserved lemons and black garlic!) Green beans, maybe not so much. They’ve been pretty popular for a long time. But when you fix them this way, I’m telling you straight, the simple green bean will quickly become your favorite veggie. They are just that good!

Quick anecdote: Last night I served these beans to my son Sven and his partner Jill. When it came time for seconds, Jill basically told my son to just “walk away from the beans – they are mine!” Oh what fun it is to have your kids still fighting over your food!

  • 3-4 c. fresh green beans, cut roughly into 1-inch pieces (I use my kitchen shears to cut off the end of each bean where it was attached to the vine, then to cut each bean into 1-inch pieces)
  • 1 T. unsalted butter
  • 1 T. finely chopped preserved lemon
  • 2 tsp. preserved lemon brine
  • 1-2 cloves of black garlic, finely minced

Steam the beans until just tender. Drain the beans and add back to the pan. Stir in the butter, preserved lemon and brine, and the black garlic. Stir until the butter is melted. Serve immediately.

BLACK GARLIC is a type of aged garlic often used in Asian cuisine. It is made by heating whole heads of regular old fashioned store bought garlic slowly over the course of 10 to 20 days. The taste is earthy and somewhat similar to roasted garlic, but with sweet and syrupy hints of balsamic vinegar and molasses. Much more mellow than raw or cooked garlic. The texture is kind of sticky and spongy like you would imagine if it were a clove of garlic disguised as a black gummy bear. (At least that’s what it reminds me of. Not the flavor of course, but the texture and appearance.)

Black garlic is rich in phytonutrients and disease-fighting compounds. It also contributes to other health benefits including anti-inflammatory effects, immune system support, and improved cardiovascular function, plus it’s packed with antioxidants. Black garlic is perfect in salads, pastas, sauces for various meats, ice cream (just kidding), and any other dish that would benefit from a mellow, kind of sweet essence of garlic. In other words – it’s a perfect ingredient! So how to make your own.

  • rice cooker with warm setting
  • whole unpeeled heads of garlic, gently “wiped” with a not-too-damp paper towel
  • covered outdoor area with electricity

Place the whole garlic heads in the rice cooker insert. Place the rice cooker on the warm setting (not the cook setting) outside in a covered area or in your garage. Leave on the warm setting until the cloves are soft and black, 10-14 days. Check periodically.

Store in an airtight container in the refrigerator for up to 6 months. Peel the cloves before using. 

PRESERVED LEMONS are fresh lemons preserved in salt and lemon juice. (Or in the case of my made-up recipe, a couple of additional ingredients.) Great in Moroccan dishes and any savory recipe calling for lemon zest/rind or lemon juice. Perfect in salads, salad dressings, pasta dishes, main dishes, you name it!

  • 2-3 whole organic (if possible) lemons
  • 2 T. kosher salt
  • ½ tsp. sugar
  • 1/8 tsp. crushed red pepper flakes
  • 6 peppercorns
  • fresh lemon juice, as much as needed

Wash the lemons briefly but thoroughly in hot water. Cut off both ends, slice, de-seed, and chop into small pieces. Place lemon pieces in a lidded glass jar or bowl. Add the salt, sugar, crushed red pepper flakes, and peppercorns. Cover and set on counter for at least 3 hours; refrigerate overnight.

The following day add enough fresh lemon juice to barely cover the lemon pieces. Cover container again, place back in the refrigerator, and walk away for at least 2 weeks. (Of course if you have absolutely no patience like me, which by the way is one of my greatest failings, you can finally chop up a bit of the lemon, or use a bit of the brine. After all, it’s your kitchen and no one will be the wiser. But truly, waiting is the best course of action.

The jar of preserved lemons should be fine in your refrigerator for up to 6 months.

 

 

HOMEMADE BLACK GARLIC AND PRESERVED LEMON

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Now I know what you’re thinking. Can’t I just buy these two items and forget about making them myself? Well of course you can. But what is the fun in that! And, how much are you willing to pay for these items? They ain’t cheap!

So this is a twofer recipe. For the price of just one of these recipes, you are going to get the second one free! Wait – there is no charge for either of the recipes. (I just wanted to use the word twofer!)

Actually the main question you should be asking me is why I would want to use either of these ingredients in the first place? Well I’m really busy today, so I’m going to make my answer short and sweet. You would want to use one or both of these two lovely ingredients because they add just an amazing flavor to almost any kind of savory dish.

For example, the other evening I steamed some fresh green beans. After I drained them, I put them back in the pan and added a wee bit of unsalted butter, some finely chopped preserved lemon, a finely chopped clove of black garlic, and a couple grinder turns of black pepper. And I’m here to tell you, the beans were fantastic! For two other recipes on this site that use one or both of these items, check out Black Garlic Vinaigrette (2 ways) and Fried Chicken Breasts with a Kale, Black Garlic, Preserved Lemon, and Provolone Cheese Topping. More recipes to come.

For a bit more information on black garlic and preserved lemons, please see the paragraphs at the end of this post. For an added bit of adventure in your cooking, try these two ingredients at your earliest convenience.   

BLACK GARLIC

  • rice cooker with warm setting
  • whole unpeeled heads of garlic, gently “wiped” with a not-too-damp paper towel
  • covered outdoor area with electricity (or garage if all else fails)

Place the whole garlic heads in the rice cooker insert. Place the rice cooker on the warm setting (not the cook setting) outside in a covered area or in your garage. Leave on the warm setting until the cloves are soft and black, 10-14 days. Check periodically.

Store in an airtight container in the refrigerator for up to 6 months. Peel the cloves before using.

PRESERVED LEMONS

  • 2-3 whole organic (if possible) lemons
  • 2 T. kosher salt
  • ½ tsp. sugar
  • 1/8 tsp. crushed red pepper flakes
  • 6 peppercorns
  • fresh lemon juice, as much as needed

Wash the lemons briefly but thoroughly in hot water. Cut off both ends, slice, de-seed, and chop into small pieces. Place lemon pieces in a lidded glass jar or bowl. Add the salt, sugar, crushed red pepper flakes, and peppercorns. Cover and set on counter for at least 3 hours; refrigerate overnight.

The following day add enough fresh lemon juice to barely cover the lemon pieces. Cover container again, place back in the refrigerator, and walk away for at least 2 weeks. (Of course if you have absolutely no patience like me, which by the way is one of my greatest failings, you can finally chop up a bit of the lemon, or use a bit of the brine before the 2 weeks is up. After all, it’s your kitchen and no one will be the wiser. But truly, waiting is the best course of action.)

Preserved lemons should be fine in your refrigerator for up to 6 months. (Like they’re going to last that long – Just sayin’)

Black garlic is a type of aged garlic often used in Asian cuisine. It is made by heating whole heads of regular old fashioned store bought garlic slowly over the course of 10 to 20 days. The taste is earthy and somewhat similar to roasted garlic, but with sweet and syrupy hints of balsamic vinegar and molasses. Much more mellow than raw or cooked garlic. The texture is kind of sticky and spongy like you would imagine if it were a clove of garlic disguised as a black gummy bear. (At least that’s what it reminds me of. Not the flavor of course, but the texture and appearance.)

Black garlic is rich in phytonutrients and disease-fighting compounds. It also contributes to other health benefits including anti-inflammatory effects, immune system support, and improved cardiovascular function, plus it’s packed with antioxidants. Black garlic is perfect in salads, pastas, sauces for various meats, ice cream (just kidding), and any other dish that would benefit from a mellow, kind of sweet essence of garlic. In other words – it’s a perfect ingredient!

Preserved Lemons are fresh lemons preserved in salt and lemon juice. (Or in the case of my made-up recipe, a couple of additional ingredients.) Great in Moroccan dishes and any savory recipe calling for lemon zest/rind or lemon juice. Perfect in salads, salad dressings, pasta dishes, main dishes, you name it!

 

 

KALE AND ROMAINE SALAD WITH BASIL VINAIGRETTE

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Sometimes salad is the last dish I feel like preparing. Maybe that’s because cleaning the veggies and making the same old dressings are not very adventurous. And at my age, I need all the adventure I can get that doesn’t involve doing something illegal, immoral, or hurting myself or those around me.

So last evening when contemplating what to fix for our dinner salad, I decided I needed to change things up a bit. Also two things had to happen. I needed to use a bit of the kale growing in my backyard half wine barrel, and some of the basil overflowing a pot sitting on the counter of my outdoor kitchen. So I decided the kale should be one of the greens for our salad, and the basil should go into the salad dressing.

And if you are going to have greens and basil, it’s almost required that you have some tomato action going on. (Luckily I had some ripe cherry tomatoes in another half wine barrel just waiting to be plucked.) Then a forlorn shallot called out to me, and the rest is history.

The dressing recipe I found on the food and wine site. I changed their recipe just a tiny bit, but I have to say, this recipe is basically perfect. Easy to prepare and fantastically delicious.

You could also use this dressing simply drizzled over sliced tomatoes, in place of the olive oil and chopped basil in a caprese salad, or over any type of green salad. It would also be perfect as the dressing for a pasta salad. The possibilities are endless.   

So before summer is over and basil, tomatoes, kale, and romaine are only available at your local grocery store, treat yourself to this salad. Remember, these are our salad days. (OK, for some of us our salad days were technically over several decades ago. But we can still feel young at heart and enthusiastic about life, especially if we continue watching what we put in our mouth. And this salad just happens to be the epitome of healthy and pleasurable eating. Not only good for us, but delectable. And that my friends doesn’t happen that often!)

Enjoy!

  • 1 small garlic clove, rough chopped
  •  ¼ c. extra-virgin olive oil
  • 1 T. Champagne vinegar
  • pinch crushed red pepper flakes
  • ¼ tsp. kosher salt, or more to taste
  • freshly ground black pepper
  • 1 c. packed basil leaves, coarsely chopped
  • 1 heart of romaine, chopped
  • 1 c. chopped kale, messaged (see below)
  • 1 shallot, thinly sliced
  • 2-3 Campari or Roma tomatoes, sliced, de-seeded, and cut into bit sized pieces or about ¾ of a cup of halved cherry or grape tomatoes (really – just whatever tomatoes you happen to have on hand will do)

In a food processor, pulse the garlic, olive oil, vinegar, crushed red pepper flakes, salt, and pepper until smooth.  Add the basil and pulse until the basil is finely chopped. Set aside.

Place the cut romaine, massaged kale, sliced shallot, and tomato pieces (and whatever else strikes your fancy) in a salad bowl. Pour on the dressing and toss lightly. (You want all the veggies covered in the dressing, but you don’t want the tomatoes beat up!) Serve immediately.

Massaged Kale

Remove the fibrous ribs, wash, dry, and chop the kale into small pieces. Rub the kale pieces together with your fingers for about 2 minutes or until the leaves turn a darker color as the tough cellulose structure breaks down. Massaging kale actually eliminates the bitter taste making it a perfect green for almost any salad.

 

 

OVEN ROASTED TOMATOES, ZUCCHINI, AND YELLOW SQUASH

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It’s late August and friends are gifting us zucchini faster than the fir trees are dropping their cones! Not that I’m complaining you realize, because I love zucchini, but if I don’t get around to using all my gifts, I feel guilty. (Comes from having parents who lived through the Great Depression.)

So when a friend recently gave us both a zucchini and a yellow squash, I decided to roast them along with the Campari tomatoes which were starting to get that “I’m almost past my prime and nobody loves me” look to them. So I decided roasted veggies were definitely going to be part of our evening meal in the very near future.

I also wanted to use some of the preserved lemon and black garlic I had recently prepared. (Recipes to follow.) And since Italian is probably my favorite ethnic cuisine, I added a wee bit of Italian seasoning and topped the whole mess with Parmesan cheese. Yummy, is all I can say!

I know I’m preaching to the choir here, but roasting or baking veggies together almost always results in great flavor. It’s like the whole dish is much better than the sum of its parts. (Well duh Patti, you could say that about almost any dish! But for me, its veggies that seem to profit the most from a little company.)

So the next time you are blessed with fresh zucchini from a friend, give this recipe a try. Of course, zucchini will never replace chocolate, but then when was the last time a friend or neighbor gave you chocolate from their garden? As my father used to say, “Be happy with what you have”. And I think fresh zucchini, or any kind of home grown veggie or fruit from a friend is a wonderful gift. You know the old saying, “if life gives you lemons make lemonade”, well in this case, if life gives you zucchini, make this dish.

Cheers to all the wonderful people out there who share their bounty with others. I, for one, appreciate your hard work and admire your gardening abilities. I can’t even grow zucchini, so anyone who can, automatically earns my respect! And if you give me one, you get my thanks too!

  • 2 T. extra virgin olive oil
  • 1 tsp. finely chopped preserved lemon   
  • 1 clove black garlic, finely minced
  • 2 cloves garlic, finely minced
  • ½ tsp. Italian seasoning
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 med. zucchini, sliced  
  • 1 med. yellow squash, sliced (you can use additional zucchini if you don’t have yellow squash)
  • 3 Campari or Roma tomatoes, sliced
  • ¾ c. finely grated Parmesan cheese

In a large bowl, whisk together the olive oil, preserved lemon, black garlic, regular garlic, Italian seasoning, salt, and pepper. Add the zucchini, yellow squash, and tomato slices.  Gently toss together with your hands and place in a single layer on a large rimmed baking pan lined with parchment paper. Sprinkle Parmesan over the top.

Roast in a pre-heated 400 degree oven for 25-30 minutes, or until veggies are tender and the Parmesan is a lovely golden brown. Serve warm or at room temperature.

 

CHEDDAR CHEESE POLENTA TOPPED SHEPHERD’S PIE

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This is a yet another recipe from our dear friend Jim for a shepherd’s pie that features leftover steak, pot roast, sirloin tip roast, you name it! But don’t let the fact that you don’t have any leftover beef stop you from making this fantastic dish.

Cooking class: The main thing to consider when using cooked beef or cooking some beef right on the spot, is that you should use either a tender piece of cooked steak, or a less expensive piece of beef that has already been tenderized by the cooking method. Like pot roast for example. The reason I mention this is because if you simply fry up a piece of bottom round, for example, then cut it into bite sized pieces, your chances of the beef staying tender after baking for 35 to 40 minutes in a thick liquid is slim. Better to start with an already cooked steak or tenderized piece of meat. If none available, your next option is to grill or fry up a high quality, fairly marbled piece of steak to no more than medium rare. Allow the meat to cool completely, then cut it into bite sized pieces.

But enough about my opinion of the meat you choose to use in this dish. On to the rave reviews this pie garnered from Margo, Mr. C. and me while we stuffed our faces at Jim and Margo’s table a couple of weeks ago.

Wow! I think that was the first word out of my mouth that evening. Quickly followed I’m sure with – please sir, may I have some more? (Sounds familiar, right?) But I meant it. The shepherd’s pie was just amazing. So of course the first thing after dinner I made Jim write down the recipe. (Of course I did.) Because I really wanted to be able to make this dish any old-time I felt like it, and I wanted to share this fabulous recipes with you.

So, last evening, having leftover pot roast in the refrigerator, I prepared Jims’ recipe (only minor changes here and there) and the recipe below is the result.

I have to tell you, this recipe for shepherd’s pie is absolutely scrumptious. Truly the best I have ever tasted. And yes, I can hear you saying “but it isn’t topped with mashed potatoes”. OK, if you must, you can top the pie with mashed potatoes. Just don’t mess with the filling part because it is perfection personified!

Jim, thank you again for this marvelous recipe. Also to you and Margo for being such wonderful people and such dear friends. I don’t know what we did to deserve you, but whatever it was, it must have been spectacular!! 

  • 2 T. extra virgin olive oil
  • 1 med. onion, chopped
  • 1 lg. carrot, cut into small dice
  • 1 small rutabaga, cut into small dice
  • ½ lb. button mushrooms, sliced
  • ¼ c. white (dry) vermouth
  • freshly ground black pepper
  • 2 tsp. herbs de Provence (see my recipe below)
  • 1 T. chopped fresh parsley
  • 2 T. unsalted butter
  • 2 T. flour
  • 2 c. vegetable stock (can be made with Better Than Bouillon and water)
  • 2 tsp. beef flavoring (Better Than Bouillon, straight out of the jar)
  • 2-3 c. cubed leftover steak, pot roast, sirloin tip roast, etc.
  • ½ c. uncooked frozen petite peas, opt.
  • paprika

Heat the olive oil in a large fry pan. Sauté the onion, carrot, and rutabaga until the veggies are starting to get tender. Add the mushrooms; continue cooking until the carrot pieces are completely crisp tender. Deglaze the pan with the vermouth, then add the pepper, herbs de Provence, and parsley.

Add the butter and flour; cook for a good 2 minutes whisking the entire time. Slowly whisk in the vegetable stock and beef flavoring. Allow sauce to thicken stirring continually.  Add the leftover meat. Bring to a boil and adjust seasoning.  (Don’t add too much salt, because the polenta also contains salt.) Stir in the uncooked peas.

Pour into a casserole dish, top with polenta, and sprinkle lightly with paprika. (Leftover polenta works great for this dish.)

Bake the pie in a pre-heated 350 degree oven for 35-40 minutes or until the filling is hot and bubbly. Remove from oven and let sit for 8-10 minutes before serving.

CHEDDAR CHEESE POLENTA

  • ½ c. whole milk
  • 1½ c. chicken stock or water
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. finely ground polenta/cornmeal
  • 1 T. unsalted butter
  • 1 c. shredded sharp cheddar cheese

Bring the milk, stock, salt, and pepper to a boil in a covered, medium-sized saucepan. Pour polenta slowly into boiling liquid, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.

Cover and cook for 20-30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when the texture is creamy and the individual grains are tender. Turn off heat and gently stir the butter into the polenta then mix in the cheese. Adjust seasoning before topping the Shepherd’s pie.

Note: I made the polenta before I started working on the shepherd’s pie. The polenta happily burbled away while I chopped the veggies for the pie. When I was ready to top the pie, the polenta was already fairly stiff. I merely scraped off portions of the polenta and carefully smeared them all over the top of the beef mixture. Piece of cake.

HERBS DE PROVENCE  

  • 1 T. dried savory
  • 1 tsp. dried rosemary leaves, semi broken down in a grinder or mortar and pestle
  • 1 tsp. dried basil
  • 1 tsp. dried marjoram
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme, semi broken down in a grinder or mortar and pestle
  • 1 tsp. dried parsley

Combine all ingredients in a bowl. Store in an airtight container in a cool, dark place. Notice there is no lavender in my mix. I do not care for cooking lavender, therefore I leave it out!

 

LEFTOVER SALMON, GARLIC, AND BASIL PASTA

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When friends gave me some leftover cooked salmon to take home after a picnic get-together, I couldn’t wait to see what I could come up with to serve the following evening. I could have made Salmon Cakes or Salmon, Bacon, and Corn Chowder, both on this site, and mighty delicious I might add, but I decided to go on line for inspiration. (Plus I was really in the mood for pasta!)

There were an amazing amount of pasta with salmon recipes on the internet. So I took a suggestion or two from other recipes, then settled on this modified version of a recipe on The Cooking Jar site. Farah’s original recipe somehow resonated with me immediately. The first thing that caught my eye was the short number of ingredients. Good grief! I hadn’t made anything for dinner as simple and quick to prepare as this dish appeared to be in a very long time. Plus, I had all the ingredients on hand. Always a plus. And no cream, tons of butter, or other ingredients that would have laid their typical guilt trip on me. (OK, I felt slightly remorseful about the pasta part, but not enough to make me change my mind.) So the changes I made were simply amounts, the addition of peas, and the assembly of the dish.

And the result? Really, really tasty. I didn’t miss a creamy sauce in the least. Neither did Mr. C. We both just loved the heck out of it.

And yesterday for lunch, we enjoyed the dish right out of the refrigerator. It made a killer pasta salad. Still lots of flavor without the fuss of gently warming it in the microwave. Of course you can warm your leftovers (if there are any), but that’s strictly a personal decision.

So if you ever find yourself with leftover salmon, let me recommend this recipe. It’s truly delightful.

  • 2 T. extra virgin olive oil
  • 1 garlic clove, minced
  • zest of one good sized lemon
  • 2-3 T. fresh lemon juice
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 T. drained capers
  • 1/3-½ c. chopped fresh basil
  • 8 oz. hollow pasta such as cavatappi, rigatoni, or penne – cooked al dente and drained
  • ½ c. room temperature frozen petite peas (don’t cook the peas, just bring them to room temp.)
  • ½ lb. cooked* salmon, cut or flaked into bite sized pieces and gently warmed
  • ½ c. finely grated Parmesan cheese

Whisk the olive oil, garlic, lemon zest and juice together in a serving bowl. Add the salt, pepper, capers, and basil. Toss in the freshly cooked and drained pasta, room temperature, un-cooked peas, and warmed leftover salmon pieces. Adjust seasoning. Serve warm, room temperature, or cold. Your choice. Pass the Parmesan at table. 

*If you don’t happen to have any leftover salmon, you can always bake some prior to making this dish. The following recipe for Oven-Roasted Salmon would work perfectly.

OVEN ROASTED SALMON (from American Test Kitchen)

  • ½ lb. thickest possible salmon fillet, skin on one side
  • 1 tsp. extra virgin olive oil
  • freshly ground sea salt
  • freshly ground black pepper

Cut off any whitish, fatty portion along the edges of the salmon. Pull out any bones. (I use a pair of tweezers for this purpose.) Cut the salmon fillet into two pieces of equal size.

Make four or five shallow slashes along the skin side of each piece of fish, being careful not to cut into the flesh.

Adjust oven rack to lowest position, place a small rimmed baking sheet on rack, and heat oven to 500 degrees.

Pat salmon dry with paper towels. Rub the top of each fillet evenly with olive oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully and quickly place salmon skin-side down on the baking sheet. Place in oven and roast until centers of thickest part of fillets register 125 degrees when inserted with an instant-read thermometer, about 9 to 13 minutes. (Check after 7 minutes if the salmon pieces are thin.)

 

 

 

 

 

OVEN-ROASTED SALMON WITH LEMON BASIL AIOLI

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I know there are thousands of recipes for cooking salmon in cookbooks and out there in internet land. But this recipe from the American Test Kitchen is truly outstanding, especially since you cook your piece of salmon in the privacy of your own kitchen. No standing out in the cold to BBQ it, no marinating action required, no special poaching ingredients to mess with, and no fancy equipment involved. So for the tiny amount of effort it takes, you will have created a perfectly tender, moist, delicious, and healthy treat for yourself and your family.

Of course if you serve the salmon with Lemon Basil Aioli or any of the other three condiment recipes given below, the healthy meter on this salmon recipe takes a dip towards the not-as-healthy end of the scale. But for some people I know, and not just you Mr. C., simply prepared fish of any kind is just not complete without an aioli or sauce on the side. And the recipes below are our favorites. All are easy to prepare, and just lovely with simply prepared seafood.

So get yourself to your local purveyor of fresh fish and give this roasting method a try. You will thank me just the way I am taking this opportunity to thank our dear friends Mark and Vicki for introducing us to this wonderful and simple method for cooking salmon.

p.s. I’ve included the condiment recipes below just for those of you for whom aioli or tartar sauce with fish is as necessary as chocolate sauce over vanilla ice cream is to others. You’re welcome. 

  • 1 lb. salmon fillet, skin still on one side (the thickest piece you can find)
  • 2 tsp. extra virgin olive oil
  • freshly ground sea salt
  • freshly ground black pepper

Cut off any whitish, fatty portion along the edges of the salmon. Pull out any bones. (I use a pair of tweezers for this purpose.) Cut the salmon fillet into four pieces of equal size.

Make four or five shallow slashes along the skin side of each piece of fish, being careful not to cut into the flesh.

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

Pat salmon dry with paper towels. Rub the top of each fillet evenly with olive oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully and quickly place salmon skin-side down on the baking sheet. Place in oven and roast until centers of thickest part of fillets register 125 degrees when inserted with an instant-read thermometer, about 9 to 13 minutes. (Check after 7 minutes if the salmon pieces are thin.)

Serve immediately. Pass the aioli or tartar sauce.

LEMON BASIL AIOLI

  • ¾ c. light mayonnaise
  • 1/3 c. finely chopped fresh basil
  • 2 small garlic cloves, finely minced
  • 1 tsp. finely grated lemon peel
  • 4 tsp. fresh lemon juice
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Combine all ingredients. Serve with the salmon, other types of seafood, crab cakes, or as a terrific sandwich spread.

PIQUANT TARTAR SAUCE

  • ½ c. light mayonnaise
  • ½ c. sour cream
  • 1 T. drained capers
  • 2 T. rough chopped dill pickle
  • 1 small shallot, peeled and rough chopped
  • 2 tsp. chopped flat leaf parsley
  • 1 T. fresh lemon juice, or to taste
  • 1/8 tsp. Old Bay seasoning
  • ½ tsp. course grained mustard
  • ¼ tsp. kosher salt
  • freshly ground black pepper

In a food processor, combine all the ingredients and pulse several times until the pickle is finely chopped and all of the ingredients are well mixed but not pureed. Adjust seasonings and refrigerate several hours before serving.

OLD BAY AIOLI

  • ½ c. light mayonnaise (I use Best Foods Light Mayonnaise)
  • 2 tsp. Dijon mustard
  • ½ tsp. granulated garlic
  • ¼ tsp. sriracha
  • 4 tsp. fresh lemon juice
  • ½ tsp. Old Bay Seasoning
  • freshly ground black pepper to taste
  • kosher salt to taste

In a small bowl, whisk together the mayonnaise, mustard, granulated garlic, sriracha, lemon juice, Old Bay Seasoning, and pepper. Add salt if needed.

IVAR’S FAMOUS TARTAR SAUCE

  • 2 T. chopped yellow onion
  • 1 T. chopped green bell pepper
  • 1 ½ tsp. plain old fashioned white vinegar
  •  ¾ tsp. sugar
  • ¼ tsp. kosher salt
  • 1 T. dill pickle relish
  • 1 c. mayonnaise

Combine the onions, bell pepper, vinegar, sugar, and salt in a food processor; process for 10 seconds. Add the relish and mayonnaise and process for an additional 10 seconds. Serve chilled. Best made at least a day ahead.

CHOCOLATE TEA COOKIES

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So, what do you call a chocolate version of a Russian tea cake, Mexican wedding cake, or a snowball cookie (just a few of the many names given to these melt in your mouth delights)? That was my quandary recently when I decided to create a copycat recipe for La Panzanella’s Chocolate Dolcetini. (They are amazing BTW.)

So I basically started with my Russian Tea Cake recipe on this site that I have been using since God was a child, (please, no irreverence intended except towards my advancing age) and performed a tiny switcheroo of unsweetened cocoa powder for part of the flour. Couldn’t have been easier! And guess what? It worked! Of course I did add a tiny bit of espresso powder, but then I often add coffee to enhance the flavor of chocolate when making cookies, cakes, or frostings. (Learned to do that a few years ago, and truly it does make a difference.)

Anyway, the cookies are really tasty and very easy to prepare. They literally melt in your mouth.

So next time you need a small respite from the hectic times in which we live, sit down with a hot cup of coffee or a lovely hearty glass of red wine and a couple of these little darlings. Relax, count your blessings, and enjoy a few moments of chocolate decadence.

A special thank you to Vicki Corson of Camaraderie Cellars in Port Angeles, Washington for her gracious hospitality and for introducing us to La Panzanella’s Chocolate Dolcetini. And of course to her husband Don for making and sharing his fine wines with all of us. I would strongly recommend that if you are a wine connoisseur, you pay a visit to the winery at your earliest opportunity. You can thank me later!

For additional information, visit https://camaraderiecellars.com

  • 1 c. unsalted butter, room temperature
  • 1 c. powdered sugar, divided                    
  • 6 T. unsweetened cocoa powder, divided (I use Ghirardelli premium cocoa)
  • 1/8 tsp. espresso powder (I use Medaglia d’Oro)
  • ½ tsp. fine grain sea salt
  • 1 tsp. vanilla
  • 2 c. unbleached all-purpose flour
  • Mix the butter, ½ cup of the powdered sugar, 4 tablespoons of the cocoa, espresso powder, salt, and vanilla together with an electric mixer until light and fluffy. Add the flour and mix until the dough is thoroughly blended, but don’t over-mix. Place the bowl of dough in the refrigerator for 30 minutes.Using a small ice cream scoop, drop balls of dough on an ungreased baking sheet.

    Bake in a pre-heated 350 degree oven for 14-16 minutes, or until the cookies feel firm to the touch and slightly brown on the bottom. (Hard to see if they are brown on the bottom because they are dark brown already. But give it your best shot!) The main thing is not to under-bake.

    Remove from oven and transfer to a wire rack; cool completely.

    Meanwhile whisk the remaining ½ cup powdered sugar and remaining 2 tablespoons cocoa powder together until no clumps remain. Place the mixture in a fine mesh strainer and shake over the tea cookies until they are well coated. Store cookies in an airtight container at room temperature.