FUDGY BROWNIE, CHOCOLATE MOUSSE, AND RASPBERRY TRIFLE

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Sometimes I get a wild hair to create a dessert that is kind of fancy. And for me, seeing a beautifully layered trifle in a lovely straight sided glass bowl, comes about as close to extravagant  as I am ever going to get. And if truth be told, trifle is not only lovely to behold, it is practically fool-proof to prepare and the taste and mouth feel are absolutely fabulous. Trifle is merely a layered dessert made with fruit, layers of cake, lady fingers, or as in this case brownies, layers of some type of liqueur fortified whipped cream, sometimes layers of custard, pudding, or mousse, then topped with whipped cream. Sounds onerous, right? Well it really isn’t!

And this trifle, based on a recipe from Gemma on the Bigger Bolder Baking site, is a perfect example. Yes there are several steps, but none are difficult, and all can be prepared ahead of time. (You can even cheat like I did, and use a mix for the brownie layer. See note below.)

And if you don’t happen to own a trifle dish, the best places I’ve found for something of this nature, at a reasonable price, are Marshall’s, Ross Dress for Less, or thrift shops.

So the next time you need a fantastic dessert for 15-20 people, make a trifle. You will forever thank me. And don’t hesitate to play with the ingredients. It’s peach season, make a trifle using peaches as the fruit. Love rhubarb and strawberries together, make a thick sauce and layer your trifle with this delicious compote. Just about any combination will work. Have fun. And if you make a trifle that rocks your socks, let me know. I’m always on the lookout for amazing new recipes to share with my readers.

And no, I didn’t decorate the top of the trifles. My dear friend Vicki put on the finishing touches. Thanks again to both you and Mark for helping me with last minute set-up for the JazzVox pre-concert meal.

Brownies:

  • 1 c. (2 sticks) unsalted butter, melted and cooled
  • 2 T. vegetable oil
  • 1 c. plus 2 T. brown sugar
  • 1 c. plus 2 T. granulated sugar
  • 4 lg. eggs, room temperature
  • 4 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 c. unbleached all-purpose flour
  • 1 c. good quality, unsweetened cocoa powder
  • 1½ c. (9oz.) mini chocolate chips, or roughly chopped regular size chocolate chips, divided

Combine melted butter, oil, and both sugars in a medium sized mixing bowl. Whisk in the eggs, vanilla extract, and salt till batter smooth and creamy.

In a separate bowl whisk together the flour and cocoa which you have first run through a fine mesh strainer. (Nothing worse than having chunks of cocoa or flour in your finished product.) Gently fold the dry ingredients into the wet ingredients just until combined. (Do not over mix). Fold in half of the chocolate chunks.

Pour the batter into a parchment paper lined 7×11-inch baking pan (preferably glass), smooth out the top, and sprinkle with the remaining ¾ cup chocolate chips over the top. 

Bake for 35-40 minutes in a pre-heated 325 degree (for glass) oven just until the center of the brownies no longer jiggles and is just set to the touch. (Set your oven at 350 if you are using a metal pan.)

Remove from the oven and allow to cool completely before cutting into small chunks. Can be prepared a day ahead. 

Chocolate Mousse

  • 1 c. (6-oz.) semi-sweet chocolate chips
  • 1 (8oz.) pkg. cream cheese, room temperature
  • 2 c. whipping cream
  • 1 tsp. vanilla
  • pinch salt

Gently melt the chocolate chips in a glass bowl. Set aside to cool.

Using an electric mixer or the whip attachment for your stand mixer, beat the cream cheese until it is light, creamy, and totally devoid of lumps. 

Slowly add the whipping cream, vanilla, and salt. Continue beating until the mixture becomes thick. Take a large spoonful of the cream cheese mixture and quickly mix it into the cooled melted chocolate. Then swiftly fold the chocolate into the rest of the cream cheese mixture. Move quickly, because the chocolate will start to harden once added to the creamy mix.

Once the mixture is thick and creamy, place in the fridge until needed. The mousse can be made a day ahead.

Chambord Whipped Cream

  • 2 c. whipping cream (reserve a bit for decorating the top of the trifle)
  • 2 T. powdered sugar
  • 2 T. raspberry liqueur (Chambord, Framboise)

Beat the whipping cream until it reaches the stage just before hard peaks. (Somewhere between soft and hard peaks.) Beat in the powdered sugar and raspberry liqueur. Refrigerate until needed.

Raspberry Layer

  • 3 pints raspberries, divided

Garnish

Shaved chocolate (dark, milk, white or a combination thereof)

Building the Trifle

Cover the bottom of a trifle dish or 4-quart glass bowl with a bit of the chocolate mousse. Then cover the mousse with half of the brownie chunks. A few gaps here and there are great because then the next layer can help soften the brownie chunks.

Spread half of the Chambord whipped cream over the brownies. Press down a bit so the whipped cream fills in all the empty spaces.

Top the whipped cream with one pint of the raspberries. (Make sure some of the raspberries show through the glass.) Press down slightly. You want a nice compacted trifle. Spread on half or the chocolate mousse.

Repeat layering. (When you add the second layer of brownies, push them down a bit so they mush down into the chocolate mousse.)

Decorate the top with reserved whipped cream, the final pint of raspberries, and shaved chocolate. Refrigerate for at least a day before serving.

Note: If you are feeling lazy or overwhelmed, you can always use a package of brownie mix instead of baking your own brownies. To tell the truth, when I doubled this trifle recipe this past weekend, I used a couple of pouches from my supply of Ghirardelli Triple Chocolate Premium Brownie Mix (6 pouches to a box) I always keep on hand. Thank you Costco. Perfect brownies every time and I retained at least some of the sanity I am fervently trying to preserve! (I had several other dishes to prepare, and my energy level just isn’t where it used to be. And that’s putting it mildly!) But cooking is still my favorite way to keep my mind and body active. Now, where did I put that new box of baking soda again?

GRILLED PORK TENDERLOIN WITH BOURBON BBQ SAUCE

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So – let’s talk pork tenderloin. I know I have said it before, but for the greatest bang for your buck, you really can’t beat pork tenderloin. And I’m sure most of you already know that it is no longer necessary to cook the pickles out of pork to insure against contracting trichinosis. So pork tenderloin prepared carefully, need no longer resemble and taste like dried shoe leather. The secret – don’t over-cook the meat! And then, regardless if you brine, marinate, rub, sauce, etc. the pork, it will turn out tender and juicy. And seriously, don’t hesitate to cook your pork with a little pink still showing.  

So, about this recipe. The pork preparation part is from the Dr. Dan 101 cooking for two site (The best grilled pork tenderloin – Memphis style). And yes, I made a few deviations from the original recipe, but I don’t feel anything was lost in the translation. The BBQ sauce – well let’s just say I’ve been making a version of this recipe for about 40 years.

This recipe for pork tenderloin takes advantage of both a simple brine and a dry rub. Sounds onerous, but really both the brine and rub are easy and fast to throw together. And the result is nothing less than delicious. And exceedingly tender and juicy. Pretty much perfect in every regard.

So do yourself a huge favor, and serve this pork and BBQ sauce to your family and friends while the true grilling season is upon us. (And yes I know you can grill any time of year. But who likes to don a parka just to cook a piece of meat when it’s cold and possibly raining or snowing outside. Not this girl, that’s for sure.)

An interesting note about terminology: Our dear friend Jim enlightened us last evening on the proper usage of the terms “grilling” and “barbecuing”. Simply put, and if I understand correctly, when you barbecue meat, you cook it low and slow using slowly circumvented hot air or smoke from wood chips, with the grill lid closed. When you grill, the lid is mostly up, with direct, fairly high heat coming from under the meat/veggies/fruit, etc. For example you would probably grill chicken breasts, but you would most likely barbecue a pork butt. Actually, most large grills are equipped to both grill and barbecue. And as is the case with many foods cooked on a grill, a little bit of “grilling” and “barbecuing” actually occurs in the quest for a delicious finished product. To prove my point, this recipe includes both grilling and barbecuing techniques. Happy summer and happy outdoor cooking.

  • 4 c. water
  • 4 T. kosher salt
  • 5 T. brown sugar, divided
  • 2 pork tenderloin, trimmed of excess fat and silver skin
  • 2 T. paprika
  • freshly ground black pepper
  • ½ tsp. chili powder
  • ½ tsp. dry mustard
  • ½ tsp. granulated garlic
  • ½ tsp. onion powder
  • lg. pinch cayenne pepper
  • vegetable oil
  • thinly sliced green onions, garnish, opt.

Combine water, salt, and 3 tablespoons of the brown sugar together in a one-gallon food storage bag or a shallow glass container. Add the tenderloin to the brine and refrigerate for 2 to 4 hours.

Meanwhile combine the paprika, remaining 2 tablespoons brown sugar, black pepper, chili powder, cayenne, dry mustard, granulated garlic, and onion powder.

When the tenderloins have finished their time in the salt water bath, rinse well under running water and pat dry with paper towels.  

Place the tenderloins on a small shallow baking pan. Sprinkle all over with the rub. Cover with plastic wrap and set in a cool place (not the refrigerator) for a couple of hours. 

Meanwhile, heat your grill. If you have a large enough grill, heat 1 section to 450-500 degrees. Heat another section to about 300 degrees.  Oil both parts of the grill with the vegetable oil.  

Grill each tenderloin for about 3 minutes per side on the hotter part of the grill with the lid up. Immediately transfer to the cooler section, close the lid, and grill/barbecue each side again until the internal temperature reaches 140 degrees at the thickest point. (I use my instant read thermometer.)  Remove from grill and tent with aluminum foil for at least 15 minutes before thinly slicing on the diagonal. Garnish with sliced green onions and pass the Bourbon BBQ Sauce.

BOURBON BBQ SAUCE

  • ¼ c. unsalted butter
  • ¼ c. minced onion
  • 3 cloves garlic, minced
  • ¼ c. brown sugar
  • 2 tsp. whole grain mustard
  • 1 c. ketchup
  • 1/3 c. Worcestershire sauce
  • ¼ c. fresh lemon juice
  • ¼ tsp. hot sauce, or to taste
  • ¼ tsp. cayenne
  • 2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 30 to 60 minutes, stirring occasionally. Basically cook the sauce until you reach desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a low temperature or you will have BBQ sauce all over you and your kitchen!) Serve sauce warm or at room temperature.

 

 

 

SHRIMP ÉTOUFFÉE

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So, how to enjoy étouffée without causing stomach distress, especially if you are over 60? Well the first thing to do is not add too much cayenne pepper to the Creole Seasoning mix. Seems like this should be fairly simple to understand, but I can’t tell you how many times I have been fooled by someone saying “really, it’s not that spicy”! I have even said the same thing to guests, without thinking that “too spicy” is really a relative thing. What is perfect for me, can well be far beyond what another person can tolerate. So the sauce for this étouffée can be as spicy or non-spicy as you want it to be. You get to dictate how much cayenne you want to use when you make Creole Seasoning yourself. For us, I use 2 teaspoons of cayenne. (The recipe makes about a cup of seasoning, so a teaspoon or two of cayenne is not that much. At least for us.) You may wish to use much less or even more if your stomach lining is cast iron. Regardless of how much cayenne you use, you are going to be delighted with how wonderfully flavorful the sauce is.

Now, not being from Louisiana, I get very confused by what to call some of the regions finest dishes. I love them all, but there are differences, subtle in some cases, but distinctive in other ways.

In order to understand that when eating this dish you are enjoying an étouffée, not a jambalaya or a gumbo, I have provided you with a very simple explanation of the differences.

Étouffée is a main course, made using one type of shellfish smothered in a thick sauce served over rice. It can be prepared with a lot of heat, or with little to none.

Jambalaya is more like a paella. It contains meat (often andouille sausage, chicken, smoked ham, and shrimp), often tomatoes, all simmered together with rice and stock.

Gumbo is served as a soup. It is a mix of vegetables and meat or shellfish with a semi-thickened stock and served alongside rice that has been cooked separately.

There is however, one thing consistent in all three dishes. That is the use of the “holy trinity”. In Creole and Cajun cooking, many recipes, including this one, contain the combination of onion, green bell pepper, and celery (revered threesome) that has been gently sautéed to form a flavor base for the rest of the ingredients.  Much the same way in which French cooking has its mirepoix (carrot, onion, and celery) and Italy its soffritto (onion, celery, carrots or fennel bulb) as a base for many of their traditional recipes.

Regardless of what this dish is called, it’s just plain delicious. And it’s reasonably easy to prepare. And it’s a one dish meal. Protein, veggies, and starch are all served together in a bowl, making any other dish superfluous. I like that! Less work for me and fewer dishes for Mr. C. to wash after dinner. I call that a win/win! (Of course, you could always serve garlic bread as a side, but it’s really not necessary. You know, not necessary the way air and water aren’t necessary to life itself!)

Creole Seasoning:

  • 1/3 c. paprika (I use sweet Hungarian paprika)
  • 3 T. dried oregano (I use Mexican oregano)
  • 2 T. kosher salt
  • 2 T. dried basil
  • 1 T. freshly ground black pepper
  • 1 T. onion powder
  • 4 tsp. dried thyme
  • 4 tsp. granulated garlic
  • 1-3 tsp. cayenne pepper

Mash all ingredients together with a mortar and pestle. (The back of a soup spoon works too.) Store in an airtight container. Makes more than you’ll need for this recipe. But it’s a great all-purpose creole seasoning recipe. Great in soups, stews, and yes, even other Creole and Cajun recipes.

Étouffée:

  • 1 lb. peeled and deveined large shrimp (save the shells)
  • ½ c. water
  • 2 T. vegetable oil
  • 6 T. unsalted butter, divided
  • 3-6 tsp. Creole Seasoning (recipe above), divided
  • 1 medium sized yellow onion, diced
  • 1 green bell pepper, diced
  • 4-5 celery stalks, thinly sliced
  • 4 garlic cloves, finely minced
  • ¼ c. all-purpose flour
  • 1 tsp. minced fresh thyme
  • 2 bay leaves
  • 1 c. diced tomatoes (either fresh or canned)
  • 3 c. chicken stock, or more if needed
  • 1 tsp. Worcestershire sauce, or more to taste
  • cooked rice (I use brown rice cooked in my rice cooker.) See recipe below.
  • 1 bunch green onions, sliced
  • hot sauce, opt.

Place peeled shrimp in a colander. Place shells in a small saucepan along with the ½ cup water. Bring water to a boil, remove from heat, cover, and let the shells steep until the shrimp stock is needed. (Before adding the stock to the sauce, strain the shells and discard.)

Heat the vegetable oil and 2 tablespoons of the butter in a medium large saucepan over medium heat. Pat the shrimp dry with paper towels and sprinkle with about 1 teaspoon of the seasoning mix. Fry until just cooked through. Do not over-cook. Remove shrimp to a small bowl. Set aside.

Melt the remaining 4 tablespoons butter in the same pan over medium heat until the butter just starts to brown. Sauté the onion, green pepper, and celery in the hot butter until softened, about 5 minutes. Don’t let the veggies get brown. Add the fresh garlic and cook for 1 minute. Stir in 4 teaspoons of the seasoning mix, the fresh thyme, and the bay leaves. (You may want to add more of the seasoning later, but for now, 4 teaspoons is perfect.)

Sprinkle the flour onto the vegetable mixture and stir until everything is well combined, 3 to 4 minutes. Stir in the diced tomatoes. Let cook for a minute or two. Whisk the chicken stock and shrimp stock into the vegetable mixture, stirring until smooth. Bring to a simmer and cook until the sauce is slightly thickened and reduced to a gravy consistency, 3 to 5 minutes, or for however long it takes to bring sauce to your desired consistency. Stir in the Worcestershire sauce and adjust seasoning.

Add the cooked shrimp and any accumulated juices. Cook only until the shrimp are hot. 

Serve the étouffée over rice in large, shallow bowls. Garnish with green onions. Pass the hot sauce.

BROWN RICE

  • 2 c. uncooked brown rice
  • 3½ c. water
  • 1 tsp. seasoned salt
  • freshly ground black pepper

Place all ingredients in rice cooker. Push the button. Walk away for an hour.

CASTELVETRANO OLIVE TAPENADE

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OK, I know you can’t find castelvetrano olives just anywhere. But, if you have a Costco near you, Costco is your best bet. Of course if you live in the Seattle area, you can almost always find these little green gems at PFI. Don’t know about PFI, well you are about to learn about a great resource for all things delicious.

How best to describe how to get to PFI (Pacific Food Importers) from here. Since I am writing this post from Castle Rock State Park in Almo, Idaho (southern Idaho near the City of Rocks National Reserve and the Utah border) finding an address right now without internet access is impossible. So I am going to postpone any further writing until I get to a park with internet access.

Wells, finally – internet at my disposal. (Now writing from Wells, Nevada. Home of some of the most scenic mountain drives and hikes you could ever experience. Who knew?!?!) But back to PFI……

First thing you need to know is that PFI is not a fancy place. So don’t think you are going to a Central Market or Whole Foods type of store. Think absolute opposite! It’s a small hole-in-the-wall, warehouse type facility at the bottom of an alley just south of the International District, next to what used to be the Immigration Office (complete with a barbed wire fence) and just east of the railroad tracks and Safeco Field. Like I said, not a glamorous location. But, to me this place is mecca. The address is 1001 6th Ave So #B, Seattle 98134

But enough about PFI, and back to this recipe.

Whenever I want an appetizer that works with just about any type of food, I make a tapenade. First of all, tapenade is easy to make. Plus I almost always have the ingredients on hand. And of course the most important reason to serve this fabulous appetizer is that it is just plain delicious.

So get yourself some olives, and make this spread at your earliest convenience.

And sorry to those of you who have been waiting for this recipe. I’ve been seeing the wonderful states of Washington, Idaho, Utah, Nevada, and Oregon with Mr. C. and Pull-Winkle. (See picture of Pull-Winkle at bottom of post.)  

  • ¼ c. extra-virgin olive oil
  • 2 garlic cloves, roughly chopped
  • 3-4 anchovy fillets  
  • 1 tsp. fresh lemon juice
  • freshly ground black pepper
  • pinch dried thyme
  • 1½ c. pitted castelvetrano olives
  • 1 T. drained capers

In a small saucepan, combine the olive oil and garlic. Cook over low heat for 2-3 minutes or until the garlic starts to soften. Remove from heat and cool to room temperature.

Combine the cooled olive oil, garlic, anchovy fillets, lemon juice, a couple grinds of black pepper, and dried thyme in a food processor. Process until thoroughly pulverized. Add the olives and capers and pulse until they are coarsely ground. (Do not over process. You don’t want a paste.)Store in a lidded glass container. Refrigerate. 

 

CHEF SALAD WITH THOUSAND ISLAND DRESSING

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I love salad for dinner. Especially if it’s a salad that contains some of my favorite ingredients. I just can’t begin to tell you how many times I order a chef salad when we go out for dinner. Well actually, either a Chef Salad or a Shrimp/Crab Louie. I love them both equally. (Which reminds me. I haven’t posted my recipe for a truly tasty Louie on this site yet. I shall endeavor to correct this glaring omission in the very near future!) But back to the recipe at hand.

Another thing I love – going out to dinner. But, and that’s a capitalized “but”, not too often. I like to go out about every 7-10 days. That gives me just enough of a break from cooking to not feel tethered to my stove! Because, as I’m sure you all know by now – I truly love to cook. But as with everything else, a wee bit of “time-off”, is always appreciated.

But the other night, I didn’t want to go out. Not out for dinner, or even to the grocery store for ingredients I might be lacking. So I opened the refrigerator door and found almost everything I needed for this salad. (I didn’t have cherry tomatoes or an English cucumber, but we managed to eat the salad regardless.)

So next time you get a hankering for a big old dinner salad, give this recipe a try. And don’t worry if one or two items are missing, or you want to replace them with something else. That’s the beauty of this salad. You can adapt it to whatever you have on hand. Well, the lettuce part is pretty much a necessity, but it doesn’t have to be romaine and arugula. It can be a spring mix, or iceberg or “whatever” lettuce, if that is your preference. Don’t like Thousand Island dressing, use ranch or another dressing you happen to have on hand. The main thing is to use healthy and delicious ingredients that you and your family enjoy. This is a salad filled with love. Just because it happens to be fairly healthy, should not be held against it.

A toast to summer, to salads, and to all of you out there who provide delicious and nutritious food for your family and friends. Salud!

THOUSAND ISLAND SALAD DRESSING

  • 1 c. mayonnaise (I use Best Foods/Hellmann’s Light mayonnaise)
  • ¼ c. ketchup, or more to taste
  • 1-2 tsp. Dijon mustard
  • ½ tsp. prepared horseradish, or more to taste
  • dash hot sauce (I use Frank’s RedHot)
  • 2 T. dill pickle relish or 2 T. finely diced dill pickle (I usually use dill pickle relish)
  • pinch kosher salt
  • freshly ground black pepper
  • ¼ c. minced green onion
  • 3 T. finely minced black olive
  • 1 T. minced fresh parsley

Combine all ingredients. Store in a covered container in your refrigerator. Can be made ahead. BTW – great on Rueben Sandwiches. (See recipe on site.)

CHEF SALAD

  • 4 slices thick, meaty bacon cut into small pieces and fried until crisp
  • ½ c. small chunks of deli Black Forrest ham
  • ½ c. small chunks of deli roasted turkey or chicken
  • 1/3 c. sharp cheddar cheese cubes  
  • ½ c. Swiss, Gouda, Manchego, Emmental, or Gruyère cubes (or cheese of choice)
  • ½ c. black olive slices
  • 1 c. thinly sliced English cucumber (I partially peel and seed the cucumber before cutting into chunks)
  • 2 hardboiled eggs, peeled and cut into wedges or slices
  • 6-8 c. chopped romaine 
  • 1 c. baby arugula leaves, opt. (I love the fresh peppery taste)
  • ¼ c. thinly sliced green onion
  • ½ c. halved cherry or grape tomatoes
  • 1 avocado, cut into thin slices
  • 1 c. croutons
  • Thousand Island Salad Dressing, or dressing of choice  

Prepare the salad dressing and keep in fridge until needed. (Can be made ahead.)

Prep the bacon, ham, turkey or chicken, cheeses, black olives, cucumber, and hardboiled eggs. Set aside.

When ready to serve, combine the romaine, arugula, sliced green onion, and tomatoes in a salad bowl.

Spread the lettuce mixture on 2-3 dinner plates. Divide the bacon, ham, turkey or chicken, cheeses, black olives, cucumber, and egg slices onto each plate in individual sections. Garnish with the avocado and croutons. Serve the dressing on the side. This recipe makes 2-3 good sized dinner salads.

 

 

 

 

 

WHITE CHOCOLATE CHIP*, CASHEW, AND TOASTED COCONUT OATMEAL COOKIES

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There is very little to say about this chef-in-training blog post recipe that I found on the internet yesterday. Except of course, that these cookies are amazing! They have all the attributes associated with good cookies. They are chewy and crisp at the same time. They taste like heaven. And they are easy to build. No other words are needed about this delicious cookie.

However, there is a lot to be said about “white chocolate chips”!

*Here’s the deal! White chocolate chips or white baking chips do not contain cocoa solids. The better chips contain a small amount of cocoa butter, but many brands contain no cocoa butter at all! Sorry to spoil your day, but the harsh truth just needed to be revealed. And if you think that all white chips are equal, you are in for an even bigger surprise.

According to Cook’s Illustrated (I trust them BTW), “White chocolate isn’t really chocolate at all. While it contains the cocoa butter of true chocolate, it lacks cocoa solids, the element responsible for milk and dark chocolate’s characteristic brown color and nutty roasted flavor. Other pale confections labeled simply “white” chips or bars (these boast less than the 20 percent cocoa butter required to earn the designation “white chocolate”) are just as common in the baking aisle of the supermarket. These milky products usually contain partially hydrogenated palm oil, palm kernel oil, soybean oil, or cottonseed oil in lieu of some or all of the cocoa butter.”

So what is your average good intentioned, honest home baker to do? Well I can’t answer for any other baker, but I can share some interesting information and suggestions for the most highly rated white chip on the market today.

The best bang for your buck and the flavor of real white chocolate are Guittard Choc-Au-Lait White Chips (first choice) and Ghirardelli Premium Baking Chips, Classic White (2nd choice).

Both are creamy and rich, and have that “real white chocolate” taste we all love so much.

So where to buy these chips? For Guittard, on-line through Amazon is your best bet. Watch the shipping charges very carefully. They can be ridiculously high.

For Ghirardelli, which I most often use, they can be found in upscale grocery stores. During the holidays, you can sometimes find them at Bartell’s (of all places). When I find them at Bartell’s, I buy several packages and store them in my freezer.

In my humble opinion, Nestlé Toll House Premier White Morsels and Hershey’s Premier White Chips should be left on the shelf of your local grocery store.

So even though “white chocolate” is kind of a misnomer, I went along with my fellow bloggers and cook book writers and used white chocolate chip in the title of this recipe. Goes to prove, I can be influenced to espouse fake rhetoric as much as any other person quoted in current news broadcasts or articles. All I can say to that is – abandon all hope!

  • 1 c. (2 sticks) unsalted butter, room temperature
  • 1 c. granulated sugar
  • ½ c. brown sugar
  • 2 lg. eggs
  • 2 tsp. coconut extract
  • 2 tsp. vanilla extract
  • 2½ c. unbleached all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1½ c. oats
  • 1 c. shredded coconut, toasted
  • 1 c. white chocolate chips
  • 1½ c. chopped cashews

Beat butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs, coconut extract, and vanilla; beat until well incorporated.

In a separate bowl, whisk the flour, salt, and baking soda together. Stir in the oats. Slowly add the flour mixture into the batter until just mixed.  

Add the toasted coconut, white chocolate chips, and chopped cashews. Mix until incorporated.

Using a small ice cream scoop, place dough onto a parchment paper lined baking sheet about 2 inches apart.

Bake in a pre-heated 350 degree oven for 15-18 minutes or until cookies start to turn light brown. Remove from oven and transfer to a wire rack to cool. Store in an airtight container.

 

GREEK ARUGULA SALAD

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This is a recipe for the perfect salad. Original recipe by Michael Symon. A couple changes by Patti Carr.

It has most of the basic flavors associated with a traditional Greek Salad, but takes about 1/3rd the time to prepare. (I like that in a salad.) No cleaning and chopping greens (I use packaged baby arugula that has been triple washed), no tomatoes, cucumbers, or green peppers to wash and cut up, no lemon to juice, and a very simple salad dressing that takes about 5 minutes to prepare.

So all and all, a quick, easy, and delicious salad that’s perfect with almost any entrée.

So do yourself a favor. Make this salad in the near future. You will thank me – I promise!

And sorry about no picture. I was simply brain-dead from booking our September trailer trip to think any further than just getting dinner on the table. And yes, the next time I make this salad I will post a picture. Or, if you make the salad, please send me a picture and I’ll post it and give you credit. Seems a win/win for both of us. You get to eat this wonderful salad, and I get a picture! Love it when a plan comes together.

  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1/8 tsp. dried dill
  • 2 T. extra-virgin olive oil
  • 2 T. red wine vinegar
  • 2-3 T. chopped red onion
  • 1 small garlic clove, finely minced
  • ¼ c. coarsely chopped Kalamata olives
  • ¼ c. crumbled feta cheese  
  • 2-3 oz. baby arugula
  • 15 or so garlic croutons, opt.

Whisk the salt, pepper, dill, olive oil, and vinegar together in a small salad bowl. Stir in the red onion and garlic. Let stand at room temperature for 1 hour. Stir in the feta, then toss in the arugula and croutons. Serve immediately.

   

   

TABBOULEH

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OK, sometimes in my haste I don’t even follow my own recipes to a tee. And this past Sunday morning was no exception. (This is happening more and more as advancing years have their way with me!) So, instead of reading my recipe on how to soften the bulgur for this salad, I followed the Red Mill basic cooking instructions on the package. Huge mistake. I basically made porridge. (BTW, not Bob’s mistake. The instructions were perfect if you wanted a soft cereal.)

So what do you do when you realize your mistake and it’s 10:00 am and you have 37 guests coming for a meal at 1:00 pm? Well I’ll tell you what I did. I carried on as if no faux pas had occurred. So the salad was a little soggy, it still tasted just fine. But I knew it could have been better. (Sometimes you just have to suck it up and hopefully learn not to make the same mistake again! In my case, I’m not holding out much hope that it won’t happen again. But I have confidence in you, so not too worry!) Anyway, the salad was still delicious.

So next time you want a wonderful, nutritious, and different salad to serve to your family and friends, I suggest you make Tabbouleh. It’s perfect as a part of a Mediterranean menu, or just as a nice change of pace beside a simple meat entrée. And it keeps really well. Perfect for lunch the next day, be it in your home or in your office lunchroom.

So moral of this story/confession. Stuff happens. You simply have to make lemonade out of the lemons. And – you don’t need to tell anyone about your little mess-ups in the kitchen. Most of the time no one will notice anyway! Happy cooking.

FYI: Bulgur is the traditional grain of the Levant. And since you wondered, the Levant region includes Syria, Lebanon, and southern Turkey.

  • 1½ c. med. sized bulgur (I use Bob’s Red Mill Whole Grain Red Bulgur)
  • 1½ c. boiling water
  • 1 pint cherry or grape tomatoes, halved
  • 1 English cucumber, partially peeled, seeded, and cut into small chunks
  • 8 green onions, finely chopped
  • 2 cloves garlic, finely minced
  • 1 c. chopped Italian parsley, or more to taste
  • ½ c. chopped fresh mint, or more to taste
  • 6 T. fresh lemon juice, or more to taste
  • 6 T. extra-virgin olive oil
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. crumbled feta, or more to taste
  • ½ c. coarsely chopped Kalamata olives, or more to taste 

Combine the bulgur and boiling water; soak for one hour. Drain the bulgur in a fine sieve, pressing firmly to release any excess water. Place on a plate, fluff a little, and allow to cool to room temperature.

Meanwhile prep the tomatoes, cucumber, green onions, garlic, parsley, and mint as described above.

When the bulgur is cool, whisk the lemon juice, olive oil, salt, and pepper together in a large bowl. Add the bulgur and toss until every grain is coated. Then gently stir in the cut veggies. Finally add the crumbled feta and Kalamata olives. Taste and add more of this or that until you reach the desired taste you want.

Tabbouleh is best if it has an hour or so to meditate in a cold place before being served.

CREAM CHEESE POUND CAKE WITH VANILLA ICE CREAM AND STRAWBERRY RHUBARB ORANGE SAUCE

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Sometimes inspiration comes from just looking out a window.

While I was dusting the window sill in my guest bedroom a few weeks ago, I looked down on a half wine barrel filled with dirt and rhubarb leaves. Couldn’t see the rhubarb stalks yet, but just the greenery alone was promise enough that better things were about to happen – like SPRING AND SUMMER! And rhubarb stalks. And strawberries. And picnics. And, and, and…..well the list just goes on and on!

And if ever there was a combination that positively smacked of summer being just around the corner, it’s rhubarb, and shortly thereafter – strawberries. So I decided to feature that mighty duo for our next pre-concert (JazzVox) dessert.

I already had the perfect pound cake recipe (Monica Parcell via Bon Appétit magazine) so that part was easy. But I knew that the sauce had to be special since it was featuring two of the crowning glories of the edible plant kingdom. But I wanted a new twist on a strawberry-rhubarb sauce.

Now everyone who knows me is aware of my passion for adding liqueur to my desserts. Not more than a wee dram of liqueur mind you (unless you forget about my Christmas fruitcake recipes), but just enough to add a depth of flavor that would be missed if it weren’t there!

So in doing research on rhubarb and strawberry sauces, I found a lot of recipes that contained a bit of lemon. Ah – citrus! That sounded good, but it wasn’t quite what I had in mind. Then I stumbled onto a couple of recipes that referenced orange juice or Cointreau in the sauce. Now you’re talkin’! So I decided instead of using a small amount of straight water to make the sauce, I would use some powerful orange juice. Then just to add that little “something”, I threw in some vanilla and Cointreau at the end. (I wanted to remind the strawberries and rhubarb how beloved they were to this cook.)  And the result: pretty darn palatable.

So if you want a dessert for a crowd that can be prepared well ahead of time, search no further. Both the cake and the sauce only improve with a little bit of age. The ice cream, well, I wouldn’t say it improves with time, but it doesn’t seem to suffer much either from a short stay in a sub-zero environment. BTW – I love ice cream.

Things I’ve learned from ice cream. 1) Stay out of direct sunlight 2) Don’t be scared of getting cold or being in the dark 3) Hang out with nuts 4) Go bananas once in a while 5) Stay true to yourself, even when surrounded by enjoyable distractions.

  • 1 c. un-salted butter, room temperature
  • 8-oz. cream cheese, room temperature
  • 3 c. sugar
  • 1 tsp. salt
  • 6 lg. eggs, room temperature
  • 4 tsp. vanilla
  • 3 c. unbleached all-purpose flour
  • good quality vanilla ice cream
  • Strawberry Rhubarb Orange Sauce (see recipe below)

Cream butter and cream cheese together in a large mixing bowl. Add sugar and salt and whip until mixtures is light and fluffy, about 5 minutes. Add eggs one at a time. Beat in vanilla. Add flour at low speed until well incorporated, but do not overbeat. Transfer batter to a lightly buttered glass 10×16-inch baking dish. (I use my glass Pyrex pan.) Level the top with an offset spatula.

Place the dish in a cold oven. Set the temperature to 200 degrees; bake for 20 minutes. Increase the temperature to 250 degrees; bake for 20 minutes. Increase temperature to 275; bake for 10 minutes. Increase temperature to 300 degrees and bake for about 20-30 minutes or until a toothpick inserted near the middle of the cake comes out clean. Remove from oven and cool on a rack. Can be made 2-3 days ahead of time.

To store, cover the top of the baking dish with plastic wrap and keep at room temperature. Do not refrigerate.  

When ready to serve, cut the cake into desired size pieces. Plate with a scoop (or two) of ice cream on the side dolloped with some of the sauce.   

STRAWBERRY RHUBARB ORANGE SAUCE

  • ¾-1 c. granulated sugar (depends on how sweet you like your sauce)
  • 2 T. orange juice concentrate
  • scant ½ c. water
  • 5 tsp. cornstarch
  • 3 c. diced rhubarb
  • 3 c. chopped fresh strawberries
  • 1 tsp. vanilla
  • 1 T. Cointreau (or any other orange flavored liqueur)

Combine sugar, orange concentrate, water, and cornstarch in a large sauce pan. Bring to a boil over medium heat. Add the rhubarb; reduce heat and cook, stirring occasionally, until the rhubarb is tender, 5 to 8 minutes. Add the strawberries, cook for 30 seconds and remove from heat. Stir in the vanilla and Cointreau.

Serve warm or at room temperature.

 

 

 

 

BAKED CHICKEN SHAWARMA WITH GREEK YOGURT SAUCE AND BAKED RICE

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When we lived in Bellevue, we used to eat at the Mediterranean Kitchen on Bellevue Way. It was renowned for being partially subsidized by the garlic growers of America (just kidding). But they did use an exceedingly huge amount of garlic in their dishes. And their Chicken Shawarma was no exception. OMG. We would come home from dinner and both of us would reek of garlic. Leftovers, and there were always leftovers, would cause the entire refrigerator to smell like the kitchen of the restaurant.

But, it was worth it! Because the shawarma was wonderful. Marinated strips of chicken breast in red wine vinegar, spices, and garlic. Grilled with onions, green onions, red cabbage, and tomatoes, served with a tahini sauce. Oh my. Lovely.

So let’s leap forward 10 years.  

As much as I love garlic, my golden years’ stomach will no longer tolerate that much garlic! But I still love shawarma. So I went on line to see if I could make a shawarma a little tamer than Med Kitchens version.

And I located this recipe (at least the one for the chicken) on Tory Aveys’ site. (Wonderful recipes on her site as I’ve stated several times before!)

The yogurt sauce and rice recipe were compilations based on recipes from several wonderful cooking blogs.

So next time you get a hankering for middle-eastern food but either don’t have a Mediterranean restaurant close by, or the strength to leave home to find one, this is the meal for you. Chicken prepared with warm, savory spices and herbs, a sauce that has all the flavors you associate with middle-eastern cuisine, and a delicious and simple rice dish as the base for all this goodness.

Καλή όρεξη! (Good appetite in Greek.)

  • 1 lb. boneless skinless chicken breasts  
  • 2 T. extra virgin olive oil, plus more as needed
  • 1 tsp. cumin
  • 1 tsp. paprika
  • ½ tsp. allspice
  • ½ tsp. turmeric
  • ¼ tsp. granulated garlic
  • 1/8 tsp. cinnamon
  • pinch cayenne
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • nonstick cooking oil spray
  • Greek Yogurt Sauce (see recipe below)
  • Baked Rice (see recipe below)

Cut each chicken breast into bite sized pieces. Place in a glass or plastic bowl. Whisk the olive oil, cumin, paprika, allspice, turmeric, granulated garlic, cinnamon, cayenne, salt, and pepper together in a small bowl.

Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover and place in the refrigerator for at least 3 hours. (Overnight is fine.)

Spray a rimmed baking sheet with nonstick cooking oil. Place the chicken pieces in a single layer on the sheet.

Bake in a pre-heated 400 degree oven for 12-15 minutes or until cooked through (no pink).

Take the chicken out of the oven and transfer, complete with pan juices, to a large skillet. (If there are no pan juices, use about a tablespoon of olive oil to grease the pan.) Over medium-high heat, sauté the chicken for 3-4 minutes till the smallest pieces of chicken start to turn brown and crisp. Taste and adjust seasoning. Can be made ahead.

Serve warm over Baked Rice and dolloped with Greek Yogurt Sauce.

GREEK YOGURT SAUCE:

  • 1 c. plain Greek yogurt
  • 2 tsp. fresh lemon juice
  • 1 clove garlic, very finely minced
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Whisk all ingredients together. Store covered in the refrigerator until needed. Can be made ahead.

Note: If you are a tahini lover, try adding a tablespoon or two to this sauce. You might need to add a bit of water to the sauce to thin it out.

BAKED RICE

  • 1 T. extra virgin olive oil
  • ½ c. chopped yellow onion
  • 2 garlic cloves, finely minced
  • 1 c. long-grain white rice
  • 2 c. chicken stock
  • 2 tsp. fresh lemon juice
  • ½ tsp. kosher salt
  • freshly ground black pepper

In a heavy covered pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3 to 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the rice and stir until each grain of rice is well coated. Add the chicken stock, lemon juice, salt, and pepper. Bring to a boil.

Cover with lid or aluminum foil, if your pan does not have a lid. Bake in a pre-heated 350 degree oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Remove from oven and let stand, covered for 5 minutes before fluffing and serving. Can be made ahead and refrigerated. Reheat before serving.