Kitchen Bounty

Apple Pie with Whisky

2012-01-30T07:57:00.000-08:00

The whisky in this recipe is nuanced, not overt. Its smokiness blends beautifully with the apples and spices.

Inspired by the Little House on the Prairie books when I was in grade school, the first thing I ever attempted to bake was an apple pie. I had picked some wild apples that grew in the woods. In my mind, I was already there. My chance came when my parents left for the evening. Needless to say, I gave up with the crust and when my parents arrived home, it wasn't to a pie and I was scolded for making a mess.

Now, I'm usually the family designated pie maker. Time and practice . . .

When I had my small art studio and had to compete with bigger and better-funded businesses, I used apple pie as a lure for special events. I couldn't afford a caterer, but I could cook. For one art opening, I borrowed a client's kitchen and made a half dozen pies. With cheese and wine, it was a hit. Later, I switched to apple cobbler which was easier to prepare. And then soups in the autumn and winter.

Apples, of course, are the key to a good pie. You want apples that are crisp, not soft and mealy. I usually use and recommend a variety of apples with at least one or two being Yellow Delicious. The only exception are Honey Crisps, and that is what I now try to use whenever possible.

I'm not a believer in a large two-crust, fruit-filled pie. They get soggy in the middle and are often under baked. I prefer a six or seven-inch pie which has a great ratio of crust to fruit. A pie plate is measured from the bottom, side to side; not from the top, rim to rim.

The recipe for pie crust is below.

Makes one seven-inch pie

5 cups peeled, chopped apples (about 3 lbs before peeling and cutting), preferably Honey Crisp or a blend which includes one or two Yellow Delicious
1/3 cup white sugar
1/4 cup light brown sugar
1-2 tablespoons of flour (start with one tablespoon)
1 teaspoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon fresh-grated nutmeg
4 allspice berries, crushed
2 tablespoons whisky
1 teaspoon vanilla extract
1-2 teaspoon fresh lemon juice (optional)
1 tablespoon cold butter

Peel your apples using a plastic shopping bag. It makes cleaning up much easier. It's not necessary to core your apples. Just begin slicing around and around the apple. And then chip away and the top and the bottom.

Mix the flour, white and brown sugar, cornstarch, cinnamon, nutmeg, allspice in a small bowl. Set aside.

Mix the whisky and vanilla in a small bowl. Sprinkle over the apples and allow to sit several minutes. If your apples are on the sweet side or just a bit bland, add a bit of lemon juice.

Roll our your bottom crust and place in pie dish. Sprinkle two tablespoons of the spice/sugar mixture over the bottom. Add remaining to the apples in the bowl and toss well to coat. Taste. Re-adjust seasonings, if necessary. If your apples are unusually juicy, sprinkle with a bit more flour.

Add apple mixture evenly to pie plate. Do not mound it in the center, you want the apples to cook evenly. Dot with the butter. Place top crust on top and gently press around the rim of the plate.

Gently press dough around rim of plate
to create a tight seal so filling
does not seep out while baking.

Crimp the edges. Cut a vent hole in the center (planet Earth) and make four slashes around it (one for each direction of the compass).

Using strips of tin foil, cover the edge of the crust to prevent burning.

Place in a pre-heated 400 F degree oven and bake for 40 minutes. Remove tin foil strips and bake for another 10 minutes until juices begin to appear.

Allow to cool completely before cutting.

Notes: Whiskey is the British and Canadian spelling. Whisky is the American version. Brandy is fermented grapes. Whisky is distilled grain.

PIE CRUST

Nothing instills greater fear in a a cook or baker than the dreaded words "pie crust." It's almost become a "voodoo" recipe replete with a strange dance of ingredients from vinegar to egg white to vodka. It's now possible to buy wonderful dough premade, a real convenience, especially around the holidays. But when the package costs as much as a bag of flour, I'll make my own. And the food processor makes it pretty easy.

I also use lard. That's right. lard. It's actually healthier for your than butter. Here's my usual spiel:

One tablespoon of lard has 10 mg of cholesterol. By contrast, one tablespoon of butter has 30mg of cholesterol. What about fat content? Well, one tablespoon of lard has 13% fat, of which six is saturated fat. By contrast, one tablespoon of butter has 11% fat, of which seven is from saturated fat.

One tablespoon of Crisco all-vegetable shortening is 12g of total fat of which 3 is saturated fat but contains no cholesterol.

I've mixed equal parts of lard and butter, which works well, too. But now I just use all lard. It makes for a great-tasting, flaky crust. And it makes it easy to roll out.

I don't make large pies, especially fruit-filled pies. They can get soggy and be difficult to cut and to serve. I'd rather make two, seven or eight-inch pies than one ten-inch pie. To me they offer the perfect ratio of crust to filling. And I never mound the fruit a mile-high. Why? Again, I like a good ratio of crust to filling and the sides of the pie bake quicker than the middle. A pie is not a cake. It does have to rise in the middle.

Makes one crust for a 6 or 7-inch pie plate

3/4 cup all-purpose flour
4 tablespoons cold lard (or one tablespoon cold butter and 3 tablespoons cold lard)
1/4 teaspoon table salt
1-2 teaspoons white sugar
3-4 tablespoons cold water

Place the flour and salt in processor. Whirl to combine. Add the cold lard/butter and pulse just until crumbly and lumpy.

Remove top and add 3 tablespoons of the cold water. Replace top and pulse for several seconds. If needed, drizzle in the the last tablespoon of cold water a little at a time while pulsing until a dough balls forms clean from the sides. Done.

Remove to a floured surface and knead once or twice. Cover in shrink wrap and refrigerate until needed.

Repeat process for second batch. No need to clean or wash the food processor.

To roll: Sprinkle your work surface with flour. (I use a sheet of plywood and when I'm done I just take it outside to whisk off the flour etc. for easy cleaning). Begin pressing and shaping your ball of dough into a round using your hand.

The key to rolling our your dough is to keep it moving. Flip over several times and sprinkle with a bit more flour. If you keep it stationary in one spot, it will usually end up sticking to the surface. As it thins out, you should still be able to shift it from the flour beneath it.

Roll to one inch larger than your pie plate.

Gently lift the dough and fit into plate. Fill with filling and proceed with top crust. Crimp. Vent. Bake.

If you have scraps of dough, which I did here, re-roll and make into leaves. Wet the bottoms with water and gently press on top of crust.

My New Breville Counter-Top Oven

2012-01-25T06:25:00.000-08:00

This isn't your ordinary "toaster oven."

For about a year now, I've had my eye on a Breville counter-top, convention oven. With some Christmas money, I finally purchased it a week ago and finally set it up a few days ago. I couldn't be happier.

Why a counter-top oven? For one thing, since I'm single, I don't need a standard-sized oven for most of what I bake, roast or broil. I hate having to turn on the oven to bake a small casserole or to cook a frozen entree. Second, since I rent, the ovens are never that great. The current oven isn't self-cleaning and, when I have to dial high temperatures, I find it gets too hot. I can take the counter-top oven with me when I move. It will save a lot of time having to get used to a new one.

And I'm still getting used to my Breville. But, so far, so good. Yesterday I baked a pie and it came out great--evenly browned on top without having to turn it around halfway through, thanks to the convection feature. Roast three chicken legs for dinner? No problem.

I baked this apple pie in the Breville and it was
evenly browned all over. Just look at that crust!

The only downside is that it comes with just one rack. Eventually, I'll order another one. The top of the oven can get hot, but it's really handy to put your finished dish on top to keep it warm (and it prevents you from cluttering it up with junk). You can also order a special bamboo cutting board that fits on top. I'll probably do that, too. The broiling pan is extra-heavy duty and sturdy. It also comes with a 12-inch pizza pan.

Is it complicated? Not in the least. I thought it might be, but I was dead wrong. Simply dial what you want to do, such as bake, toast, pizza, re-heat, and the temperature and time is automatically configured for you. But you may manually change it just as easily. It weighs less than my microwave oven even though they are comparably sized.

Overall, I'm very impressed the way it cooks food so evenly. And it heats up in less time than a standard oven. And, it just looks good.

It also toasts bread, but I'll do that in my toaster unless I'm going to do bagels or thicker slices.

On the flip side, I can certainly see this in kitchens where a standard oven is not adequate and a second one is not an option because of financial or configuration issues. For those who entertain a lot, it's a must. And around the holidays when everyone needs more oven space, this is the perfect solution.

Breville makes several models, but I chose this one based on user recommendations from around the Internet. It's 1800 watts and has the convection feature.

I had a store coupon for 20% off the 250.00 price. A bit steep but, in the long-run, I think it will have been a good investment.

Stale Bread for Breakfast

2012-01-22T07:54:00.000-08:00

A local grocery store carries a brand of fresh-baked Semolina bread I like very much. They'll usually only put out a few loaves, so when I see one, I grab it. I keep it in the paper wrapping to preserve the crisp crust. (The wrapper also reminds me of something my grandmother would have had around her kitchen from a loaf she purchased at a Chicago bakery.) Needless to say, it goes stale in a few days. No matter. That's when I have it for breakfast. Yes, breakfast. Don't turn up your nose!

This only works with a quality artisan bread that adapts well to soaking up the liquid. Anything else will turn into a paste.

Stale, artisan bread, broken apart
Olive oil (use a good quality olive oil)
Salt and pepper
Boiling water
Onion powder (optional but recommended)

Place your stale bread in a bowl. Drizzle with olive oil. Sprinkle with a bit of salt and pepper and just a pinch or two of onion powder. Now begin pouring the boiled water over the bread. It will immediately begin to soak through like a dried sponge. Turn pieces over and drizzle with more hot water. Heel ends require a bit more soaking. Stir. Taste for seasonings. If crusts are still hard, add a bit more water so it sits in the bottom of the bowl and turn bread crusts so they rest in it. Break apart and enjoy.

With a bit of grated hard cheese, this makes for a quick lunch. It's warm and filling. Sometimes I'm tempted to use milk, sugar and cinnamon, and for children, that would be great. But I enjoy the plain simplicity so much, I never deviate from the original plan. Enjoy, and remember your grandma!

Below is a video showing how Clara from "Great Depression Cooking" makes this:

More Tales from the Grocery Store: Trash Talk

2012-01-20T06:06:00.000-08:00

Dear Grocery Shopper:

Thank-you for choosing our store for your shopping needs. We really and truly appreciate that you visit us and spend your hard-earned money. There is just one thing. Please take all your trash with you as you exit the store and parking lot.

I'm really happy that you took the time to compile a shopping list. But it has a limited reading audience. Trust me on this. It is not a best seller and never will be. STOP leaving them behind. I'm tired of taking them out of carts, picking them up off the floor and chasing after them in the parking lot. Just throw the damn thing away!

Printing flyers costs a lot of money. I'm glad you picked one up when you entered the store. But when you are finished, either put it back, throw it out, or take it with you.

Shopping carts are not trash cans. Below is a list of the most common items left behind:

Sani-wipes
Kleenex
Out-dated coupons
Sample cups
Napkins and toothpicks
Scratched-off lottery tickets
Empty cigarette packs
Candy wrappers
Beer bottles and cans
Empty chew tobacco cans
Water bottles
Toy wrappers
Receipts

The cart should be returned in the same condition upon entering the store: empty!

Please do not use the carts in the parking lot to clean out your car! And whomever left that king-sized, stained bed pillow in the cart a few months ago, well, that was just GROSS! We're not Goodwill. Old license plates, single mittens and gloves do not belong in grocery carts. If you fill a cooler with beer or soft drinks, do not leave the packaging in the cart.

I'm glad you enjoyed your meal at McDonald's and Bo Jangles, etc., but the parking lot is not a garbage can. When you throw the used wrappers and bag outside the car door, things happen to it: like wind blowing it all over.

Speaking of fast meal joints, a science primer: a liquid is neither plastic nor paper. So when depositing drink containers in receptacles clearly marked "Plastic Only" or Paper Only" please empty them of whatever liquid remains in them. The only thing that is plastic on most soft drink cups is the lid and the straw. If it's a coffee cup, its just the lid.

I know it's difficult to shop with children, but if you use the kiddie carts we provide, and if you feed your children while you shop, please clean up cookie crumbs, cracker crumbs, snotty tissues etc. from the cart before returning it.

Grocery carts are not cages. Leave your pets at home or in the car (someone once brought a rabbit!). This applies to humans. Please remove your children from the basket of the cart so we can fill them with your bags of groceries.

Spills and accidents are embarrassing. But please don't walk away from one if you created it. The quicker we can clean it up, the easier (and safer) it is on everybody.

A store is no different than a home. That applies to you, guys, who work outside. Working boots covered with mud, clay, tar, grass belong outside, not inside. Don't make me tell your wives.

And to those few who think it cute to shop barefoot, you will be told to exit the building.

And, as always, leave your dirty, germ-infested recyclable bags at home.

Thank-you for shopping at our store.

KB Top Ten Recipes of 2011

2012-01-14T06:14:00.000-08:00

My perennial top recipe, Apple and Onion Casserole, was knocked down to third place this year. I'm always surprised at the popular reaction to a new recipe. Kugelis is an example. It's one of my favorite "comfort" foods that I grew up with. I never thought viewers would like it, too. Kreplach is another example. But, to be fair, that recipe made it to stumbleupon.com and I got over 1,000 in just one day! (So, please, push that SU submit button!!!)

Food blogs follow a cycle. Right now, we're coming out from the holiday cycle which is the most popular. Viewership will go down a bit now with spikes around holidays such St. Patrick's Day and Easter.

Recipes also follow the seasons. This summer, for example, the recipe for raspberry cake was immensely popular.

People are looking for recipes that are easy, inexpensive, but taste great. That's the theme I see here.

As always, thanks for stopping by. And a special thanks to my viewers in the UK, Canada and Australia!

1. Kitchen Bounty: Kreplach How can you go wrong with stuffed pasta? I could easily eat this every week. And they freeze beautifully.

2. Kitchen Bounty: Stove-Top Brownies I have three recipes for brownies that I've been meaning to try. But why bother? This one is easy, moist, dense and filled with chocolate.

3. Kitchen Bounty: Apple-Onion Casserole This is one of the first recipes I ever posted. And it's still wildly popular. Last month I paired it with Italian sausage and chicken for a winter-hearty wonderful meal: Kitchen Bounty: Chicken with Sausages, Apples & Onions. Speaking of sausages:

4. Kitchen Bounty: Homemade Sausages I was really pleased to see these make the top-ten list since I'm rather proud of them. A plastic bag and ground pork is all you need. And the results are incredible. Related is a separate recipe for lamb sausages: Kitchen Bounty: Homemade Lamb Sausages with Feta, Rosemary, Sun-Dried Tomatoes.

5. Kitchen Bounty: Kugelis (Potato Pudding) I was thrilled to watch this family-favorite zoom onto the top-ten list. What's not to like? Potatoes, ham or bacon and a dollop of sour cream.

6. Kitchen Bounty: Canned Salmon and Rice Casserole I almost didn't post this recipe that I doctored up from an old cookbook. It gets lots of hits on the web-site. As does it's sister recipe for patties: Kitchen Bounty: Canned Salmon Patties. I recently found out that canned salmon has the longest shelf life of any canned meat. So if you are stockpiling for Armageddon, you may want to begin hoarding this.

7. Kitchen Bounty: Crescent Roll Cheese Cake Squares Yum! Easy and delicious. Cream cheese, sugar, and pastry.

8. Kitchen Bounty: "Craft" Macaroni and Cheese I never tire of making this or adding new combinations of cheese. Rich and satisfying, it's not the stuff from a blue box!

9. Kitchen Bounty: Fresh Raspberry Cake Everyone who takes a bite from this light, airy and fruit-studded cake always says the same thing: recipe, please!

10. Kitchen Bounty: 4-Hour Roast Chicken This is a favorite of my British and Canadian viewers--as is the raspberry cake.

The following also deserve worth mention and are next in order of popularity:

Kitchen Bounty: Easy Ham and Bean Soup Deelicious!

Kitchen Bounty: Stuffed Cabbage Rolls (Pigs in a Blanket) Yes, they take some time to prepare, but so worth the effort!

Kitchen Bounty: Fines Herbes My favorite herb combination. No kitchen is complete without them.

Chicken-Leek-Mushroom Pie (with Bacon)

2012-01-12T06:23:00.000-08:00

A British classic. Now I know why!

What we call "pot pies" here in America were called savory pies in Ireland, England and Scotland. The chicken-leek pie is classic British fare. And leeks do make the dish. I also added mushrooms and, since I now live in the South, I added smoked hog jowl--bacon to you Northerners.

I became so frustrated with this recipe that I almost gave up and threw it out. The sauce was too thin and not at all what I wanted and I felt the chicken overcooked. Instead, I covered the meat/leek mixture and put it in the fridge. I doctored up the sauce (cream cheese does wonders) and put it over some whole-grain pasta. The following day I re-examined my recipe and amended it. I'm glad I did.

Don't even begin to think of this a Banquet frozen pot pie. The savory leek-and-thyme chicken mixture with a cheese-garlic Bechamel sauce and topped with a flaky crust is insanely, lick-the-dish-clean delicious and worthy of a white-linen table cloth.

Meat Filling

10-12 ounces skinless, boneless chicken thighs (1 heaping cup) chopped into chunks
2 medium leeks, sliced (about two cups)
1 small onion, chopped, 1/2 - 3/4 cup
4 ounces sliced baby button mushrooms (about 1 cup)
1/4 cup chopped, thick-sliced bacon or skinless, smoked and sliced hog jowl (or pancetta)
1/4 - 1/2 teaspoon dried thyme flakes
Salt and pepper to taste

Sauce

2 tablespoons butter
1/2 teaspoon pressed garlic or finely minced
2 tablespoon all-purpose flour
1 cup whole milk
3/4 cup low-sodium chicken stock
1/4 cup fresh-grated Parmiganno-Regianno cheese
Turmeric for color (optional)

1 sheet frozen puff pastry

I almost threw away this old pan. It's great for throwing in chopped veggies.

Place bacon in heavy saucepan and begin to sautee. When it begins to brown and render its fat, add the mushrooms. If necessary, add a drizzle of olive oil. You don't necessarily want the bacon to turn "crisp." This is easier to do if the bacon is a thick slice or if your are using smoked hog jowl. When mushrooms have yielded their liquid and reduced, remove to a bowl.

Smoked, sliced hog jowl is cheaper than bacon and,
in my opinion, better. The fat is "buttery."

Add a bit of olive oil and butter to pan. When hot, add the leeks and onions, cooking over medium heat until leeks are wilted and the volume is reduced by half. The mixture will just begin to turn a bit brown and leeks will have become soft and pliable. Remove to bowl with mushroom/bacon mixture.

Give the pan a drizzle of olive oil and a bit of butter. Add chicken and quick fry until golden. Don't crowd the pan and do in two batches (which is what I did). If necessary, de-glaze pan with a bit of dry white wine. Remove chicken pieces to separate bowl.

Keeping the chicken in large chunks prevents over-cooking.
Remember, the chicken will also bake in the oven.

When done, add all ingredients back to pan. Add dried thyme and salt and pepper to taste. Simmer gently so flavors meld.

At this point, the mixture may be cooled, covered and refrigerated until the next day.

To make the sauce:

Add butter to a medium pan. When melted, add the garlic and stir until fragrant. You don't want it to brown and if it begins to do so, remove from heat immediately.

Add the flour and stir for about two minutes over medium-low heat to cook out the flour taste. If it turns a bit golden, don't be alarmed.

Now begin adding the milk, a little at a time, stirring constantly with a wire whisk. When tiny bubbles show around the side of the pan, that's a sign to add more liquid. (This is not going to be a super thick sauce.) Add stock a little at a time. When it turns the consistency of heavy cream, add the cheese and stir until melted. Add a few sprinkles of turmeric until it turns light gold in color. Taste for seasonings.

Place meat mixture in a large bowl and begin mixing in the sauce. You may find you don't need all of it. You will end up with a total of about 2.5 cups of mixture.

Distribute mixture evenly among four, four-inch ramekins.

Divide cold puff pastry into four squares. Wet the rim of ramekins and place one square over each pot, pressing down gently around the edge. Cut a vent in the center. (At this point, I only did two and returned the other two to the fridge to prepare the following day.)

Place filled and topped pies in refrigerator while oven is heating.

Preheat oven to 400 F. Place on a baking sheet and bake for about 20 minutes.

Allow to cool a bit before digging in.

Meatballs

2012-01-05T06:59:00.000-08:00

Garlic. Parsley. Cheese. That's a good meatball.

A bad meatball disguises itself as meatloaf. Meatballs should have a certain complexity to their taste, which includes cheese, parsley and lots of garlic. And the mixture should be lightly handled to avoid stone-like balls when cut into. I actually prefer my meatballs served with plain, buttered noodles. But simmering them in a tomato sauce will give an added depth and tenderness.

15 meatballs

1/2 lb. ground chuck
1/2 lb. ground pork
1/3 cup dried bread crumbs
1/4 cup melted butter
2 heaping tablespoons finely chopped curly parsley
1 tablespoon garlic, pressed
1-2 tablespoons grated onion
1 teaspoon Kosher salt
1/4 cup fresh-grated Parmigiano-Reggiano cheese or similar
1/4 teaspoon all-purpose black pepper
1 egg, lightly beaten with 2 tablespoons milk
6 dashes Tabasco Sauce or to taste
3 sprinkles/shakes ground allspice

Melt butter and add to dried bread crumbs. Be sure your parsley is finely minced. If you don't have a garlic press, finely mince your garlic.

Place all ingredients into a bowl and with a wooden spoon or spatula, begin folding and mixing. Avoid using your hands because they tend to squeeze the mixture. You want to keep it as light as possible. Cover and place in refrigerator for a few hours or overnight.

Preheat oven to 400 F degrees.

Lightly spray a wire rack and place it over a sheet pan.

Begin forming golf-ball sized meatballs by gently rolling between your palms. Don't squeeze. Use a light touch.

Place on rack and bake for about 20-25 minutes. If you are going to add them to sauce, bake for about 15 minutes. They will finish cooking in the sauce.

NOTES: If you sub Italian sausage for part of the pork, omit the allspice and/or Tabasco depending on spiciness of the sausage you are using.

Three-Ingredient Tomato Sauce

2012-01-05T05:58:00.000-08:00

Unctuous! Great for bread dipping! Keep the pot partially covered
to avoid "stove splatters." Notice the splatters along the edge of the pot.

This recipe, from Marcella Hazan, the Italian cookery writer, is all over the Internet. Most people "swoon" over its ungarnished simplicity and taste, but I also found the opposite, people who made it and didn't think it anything special. I'm somewhere in the middle. But I have a tough time with any tomato-based sauce since my taste buds recoil at acidity and sourness.

So I made this.

It's actually quite good. It's not going to have a ton of flavors like most pasta sauces, but that's the point. A bit of cheese is all one really needs. I thought maybe I'd miss garlic, but I didn't. My favorite way to eat this was simply dipping in pieces of torn bread to hold the unctuous sauce. And when I paired it with meatballs, it was really all I needed. It complemented the savory meatballs perfectly without stealing the show the way some sauces can.

I've always added butter to my tomato sauce. It just makes it more mellow, and I'm not ready to throw out my standard tomato sauce recipe for the acidically impaired. Or my jar of Prego.

So, will I make it again. Yes, especially in the summer when I have fresh basil at hand.

I love a can with great, colorful graphics.
These are actually produced in Indiana
and get consistently good reviews.

1, 28 ounce can plum tomatoes, such as Muir Glen or Tuttorossa
5 tablespoons butter
1 medium onion peeled and cut in half

Place tomatoes in a heavy pan. Add the butter and onions. Bring to a simmer, occasionally breaking up the tomatoes, and cook for about 45 minutes to an hour or until you notice the yellow sheen from the tomatoes releasing their fat. (I kept the pot partially covered). Remove and discard onion.

(Notes: It's important to use a heavy-bottomed pan. You want a good, constant simmer so the the tomatoes thicken up. Use real butter. The recipe suggests San Marzano tomatoes, but, to tell the truth, I sometimes find them "watery.")

Scrambled Eggs

2012-01-03T09:25:00.000-08:00

Eggs are amazing; their versatility, endless; their culinary requirement, a necessity. They take up little storage room and their shell is their own packaging! They are a powerhouse of protein, vitamins and amino acids. A large egg is only about 70 calories. They are, in fact, one of the healthiest foods to eat.

The "scramble" in scrambled eggs is a bit of a misnomer. You only want to "scramble" the eggs before cooking them. Once they hit the pan, you want to FOLD them so they keep their light, airy texture. I prefer mine on the custardy side, not overdone.

The addition of three ingredients elevates this humble food to a more adult level: cream cheese, green onion, Tabasco sauce. I used a chive/onion-flavored cream cheese, but plain is fine, too. (Scrambled eggs with a glass of Champagne is a killer!)

3 eggs
1 teaspoon finely minced green onion
1.5 tablespoons cream cheese, room temperature
4-6 drops Tabasco sauce
Salt & pepper to taste

In a small bowl, add the green onion to the cream cheese and blend well. Set aside.

In another small bowl, beat/scramble the eggs using a whisk or hand beater until lemon in color, light and frothy and no egg white is visible. Mix in Tabasco.

Melt a bit of butter in a non-stick pan over medium-low heat. Add egg mixture and then dollops of the cream cheese mixture. When eggs begin to set, begin folding with a spatula and gently working in melted cream cheese.

Eggs should still appear a bit "wet" when done. Slide onto a plate. Salt and pepper to taste.

Notice the "folding" ripples
and the creaminess of the cheese.

Notes: I used Kraft Philadelphia Cream Cheese flavored with onions and chive.

(If you like this recipe, be sure to click the SU submit button below.)

Thanks for stopping by!

Happy New Year!

2012-01-01T06:25:00.000-08:00

Wishing all my KB viewers and followers an eventful, successful and

HAPPY

NEW

YEAR!

Savory Palmiers

2011-12-30T13:57:00.000-08:00

"Palmier" (pal-mee-ay) is French for little palm leaf, the shape they resemble.

These may look complicated, but they are ridiculously easy to prepare. As an hors d'oeuvre, they're amazing if only because of their beautiful appearance. And the fillings are endless. For this, I chose the classic palmier: pesto/parmesan/prociutto. A bit on the salty side, but perfect with cocktails! Next time, I'll keep it simple and go with goat cheese and garlic. You don't have to be a fancy pants--Velveeta and some deli ham will work just as well.

The key to making these is to keep the puff pastry cold. As soon as it begins to warm, it becomes sticky and difficult to handle. Other than that, these are a snap to prepare.

1 sheet puff pastry (I used Pepperidge Farm)
2 oz. softened cream cheese
2 oz. jarred pesto
1/4 cup shredded Parmesan
3-6 slices paper-thin slices prosciutto* (or other fine deli ham)

Mix cream cheese and pesto together.

Lightly flour your counter and unwrap your pastry sheet. If necessary, lightly roll to form a perfect square--about 10 x 10 inches. Evenly spread with cheese/pesto mixture. Sprinkle with Parmesan and carefully lay the ham slices on top:

Begin rolling at one end until you come to the middle. Then begin rolling at other end. You now have two coils joined in the middle. Squeeze/roll a bit to form a roll. At this point, wrap in cling wrap and place in freezer for about 20 minutes to firm the dough.

Preheat oven to 400 F. degrees. Line a baking sheet with parchment paper.

Remove log from freezer and with a very sharp knife, slice into about 3/8-inch slices--larger than 1/4-inch and not bigger than 1/2-inch.

Place on baking sheet and bake for 15-20 minutes until golden, rotating pan after first ten minutes.

Allow to cool just a bit and serve while warm and flaky.

(I debated to post this recipe because I found it overly salty. But, then, I'm not a huge fan of pesto and I should have known better with the Parm. which is very salty. And with cocktails, the saltiness may be a plus. In the final analysis, I figured this recipe was more about technique and presentation than taste.)

*I think prosciutto is over-rated and way over-priced. You could just as easily use any type of deli ham and I wish I would have.

Sausage-Stuffed Chicken Legs with White Sauce

2011-12-28T06:51:00.000-08:00

A de-boned chicken leg is stuffed with sausage
and served with a cheesy Bechamel sauce and onions.

De-boning a chicken leg is really quite simple. Having a sharp knife is essential even though you do more "scraping and pulling" than actual cutting. Stuffing it is even more fun. For this recipe, I simply used Italian sausage, but you could use a bread or apple stuffing as well. Soon, I'll try a potato stuffing. The first time I made this, I had some bottled Alfredo sauce on hand, which I used instead of the Bechamel sauce. You can go that route. Or you can add a bit of stock to the pan before baking to give you some gravy juices. I've done that, too. I prefer the Bechamel. It's really not difficult to make and the taste and texture beats anything you can get in a jar.

Look for large drumsticks. Processors simply cut through the bone that joins it to the thigh. That's unfortunate since you won't get a flap of skin on the underside which makes for a neat fold.

1. Wash and dry your drumsticks. Begin by cutting/scraping around the top to loosen it from the bone and joint. This is the most "complicated" part of the task.

2. Holding your knife at an angle, scrape downwards or, using your fingers, begin pulling the meat downwards. It will release pretty easily:

3. Grab the "ball" of meat and simply pull. You may need to make a small cut or two at the base to release it from the base of the bone:

4. Now simply turn the inside-out drumstick right-side in. Below is the completed, boneless leg, backside and front.

STUFFED CHICKEN LEGS (Serves 2)

4 plump chicken legs, de-boned
2 Italian sausage links (I used Johnsonville mild)
1 yellow onion, sliced
Poultry seasoning (I use Bells)
Olive oil

SAUCE:

3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons finely minced onion or shallot
1/2 teaspoon finely minced or pressed garlic
1/2 cup chicken stock
1/2 cup whole milk
Nutmeg
1/4 cup freshly grated cheese, such as Parmesan or Gruyere

Remove sausage from casings. Divide into 4-5 parts and stuff it into each chicken leg being sure to fill the "handle" of the drumstick. Also be sure to push the meat of the leg back into place as you go.

Sprinkle with poultry seasoning.

Notice the leg in the lower right-hand corner. It still had some skin from the thigh so I was able to neatly fold it over.

Pull skin over legs and shape and plump to make them look nice.

Slice an onion into rings and place in the bottom of a baking dish/pan. Drizzle with a bit of olive oil and toss to coat. Neatly arrange stuffed chicken legs on top, meat side up.

Looking at these, one would never guess they are boneless.

Bake at 375 F degrees for 15 minutes. This will firm the stuffing. Remove from oven and turn skin-side up. Melt a bit of butter on each leg and return to oven. Raise temperature to 425 and bake for another 20 minutes, basting once with pan juices.

Remove and allow to cool while preparing the sauce:

In a small saucepan, melt the butter. Add the onions and cook until soft (I had some mushrooms on hand, so I added them, too). When soft, add the garlic and swirl until fragrant. Add the flour. It will turn into a paste. Cook for several minutes while stirring constantly. Begin adding the liquid a little at a time and whisking to avoid lumps until liquid is used and sauce has thickened. Remove from heat. Add several grates of fresh nutmeg. Stir. Stir in cheese until melted. Taste for seasoning. If sauce thickens too much before serving, just add a bit more liquid.

To serve: place a few spoonfuls of sauce on plate followed by some of the onions and then a stuffed chicken leg.

NOTES: Never add liquid to a glass baking dish that is hot. It will shatter. Add liquid before placing it in the oven. If desired, cut away the tendons from chicken leg.

I think it would be interesting to replace the bone with a mozzarella stick wrapped in ham or proscuitto. I used just a splash of brandy on the legs when I put them in the oven.

Mushroom Lasagna

2011-12-19T08:39:00.000-08:00

Earthy mushrooms sauteed in brandy and then layered between ribbons of pasta, a garlicky bechamel sauce, and three cheeses. Oh, my!

I scaled this recipe to fit a 10 x 7 dish, so it's perfect for a few people. As a first course to, say, a roast-beef dinner, it would be gorgeous.

Lasagnas require many steps, so have everything measured, sliced and diced, and ready to go. I really wanted a smoked mozzarella but my market didn't have it so I settled for fresh. You may forego the mozzarella and simply add Gruyere if you wish. The Parm. keeps the recipe light but "cheesy." And don't skip the brandy. I think it makes the dish. For extra flavor, I add chicken stock the bechamel.

I buy a pre-packaged variety of mushrooms at my market that include crimini, shitake and oyster and then I add baby bellas. Always soak your "no-cook" pasta in hot water before using. I love Barilla sheets which are flat. I don't get frilly-edged pasta at all.

12 ounces mixed mushrooms, sliced and chopped
3 shallots, chopped (a good 1/2 cup), divided
2-4 tablespoons brandy
1.5 cloves of garlic, pressed or minced
1 cup fresh-grated Parmasan/Reggiano cheese
1/2 cup grated Gruyere
Mozzarella, preferably smoked, 1/2 of a fresh round or shredded
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup whole milk
1 cup low-sodium chicken stock
1/4 teaspoon fresh-grated nutmeg
salt and pepper
8 no-cook lasagna noodles (I use Barilla)*
Olive oil and butter for frying mushrooms

Shallots make all the difference!

Add some olive oil and butter to a large pan. When melted, add 1/4 cup of the chopped shallots and cook until translucent. Add sliced and chopped mushrooms and cook over medium heat until they release juices, about 10 minutes. Add brandy and continue to cook until liquid is re-absorbed into mushrooms and the mixture becomes "syrupy." Add a bit of salt and pepper. Set aside.

Fill a pan with hot tap water and submerge your no-cook pasta sheets as you prepare the sauce. (A bread pan works great.)

In a medium saucepan, add the 1/4 cup butter. When melted, add the remaining 1/4 cup shallots and cook just until translucent and soft. Add the pressed garlic and just stir to combine for a bit. Now add the 1/4 cup flour. The mixture will thicken immediately. Lower heat a bit and continuously stir the paste to cook the flour just until it gets a bit "nutty." Be careful not to burn the garlic or shallots. Begin adding the milk a little at a time, working away any lumps and keeping the mixture moving at all times. Whisk in the chicken stock and continue stirring. Add a dozen grates or so of fresh nutmeg. Stir. Remove from heat and blend in 1/2 cup Gruyere cheese. Taste for seasonings and re-adjust as needed. Set aside.

If your sauce is too thick, don't be afraid to add more liquid.
It should easily coat the back of a spoon when done.

Remove pasta sheets to drain. Lightly spritz/butter a 10 x 7 x 2 casserole dish. You will make four layers of pasta. Cut sheets to fit the dish. Preheat oven to 350 F. degrees.

Smear a thin layer of sauce on the bottom of the dish. Place one layer of pasta without overlapping. Cover with some sauce. Sprinkle on 1/3 of the mushrooms and then sprinkle with 1/3 of grated Parm.
Place down layer 2 of pasta. Spread with some sauce and then another third of mushrooms and 1/3 third of Parm.
Place down layer 3 of pasta, spread with sauce and remaining mushrooms, but this time top with your Mozzarella.
Place down layer four of pasta. Spread with rest of sauce and top with remaining 1/3 grated Parm. (I added a bit more).

Go easy on the cheese. Keep things light.

Cover lasagna with foil and bake for about 30 minutes. Remove foil and raise temperature to 500. Bake just until the top begins to brown a bit and lasagna is bubbly. Keep an eye on it. Allow to rest for a good 20-30 minutes before slicing.

By the time mine was done, I had lost the natural light:

*Barilla no-cook flat lasagna sheets measure 3.5 x 6.5 inches. It's important to always soak no-cook sheets in water first. I used half of a box, 8 sheets, about 4.5 ounces

Fried Potato Pancakes (Latkes)

2011-12-14T14:18:00.000-08:00

Simple. Basic. Classic.

Whenever my grandmother babysat, we were guaranteed two foods: potato pancakes (latkes) and dumplings (Kreplach). To this day, nothing instills greater excitement in my family than the promise of those two foods. Our tongues literally quiver in anticipation. As Catholics, potato pancakes were a given on Friday, the day of no meat. They were certainly economical, but time-consuming in their preparation. My mother labored with a mountain of potatoes to grate.

I deviate from my mother's and grandmother's recipe in three ways: I drain the potatoes after shredding which allows them to cook quicker and crisper and less mushy in the center. I fry them in peanut oil. My mother and grandmother got out the can of Crisco and melted great mounds of the white stuff. I've also used olive oil, but peanut oil can withstand high temperatures without burning. I also now use two grates: one small and one large with is more visually appealing and which gives a really great "crunch" to the outer edges.

Wonderfully crunchy on the outside, warm and soft on the inside.

Sorry, but a blender of food processor just doesn't cut it when grating potatoes for latkes. It's a labor of love and best done by hand. The small holes on a box grater are too small and will result in a mush. You want about five grating holes to an inch.

With a salad and a side of fruit, these can be a meal in themselves. Traditionally, they are served with sour cream or applesauce. They go well with just about any wine, but I still prefer a tall, cold glass of milk. They also go well with smoked sausages or leftover ham. I just love them with butter and salt. My mother loved them with cottage cheese.

Notice the crispy, crunchy edges as a result of using two sizes of grating.

Makes about 14-16 pancakes

1.5 - 2 lbs. Idaho potatoes, peeled
1/2 of a small onion, about 4-6 oz. leave root end intact
1.5 tablespoons all-purpose flour
1 egg, sightly beaten
1 teaspoon Kosher salt
A few shakes all-purpose black pepper
Peanut oil for frying

Preheat oven to 200 degrees F. (warm) and line a baking sheet with foil.

Add peanut oil to a heavy frying pan (I use a cast-iron pan) at least 1/4 inch in depth. The oil does not need to cover the potatoes when frying. Turn heat to low-medium to begin to heat it up and keep an eye on it.

Cut potatoes into fourths so they are easier to fit into your hand while shredding. Shred five of the quarters on a medium-fine grate. Grate the remaining three on the large holes of a box grater. Grate the onion on the large holes of the box grater (keeping the root end intact prevents the onion from coming apart while grating it).

This grater has five holes to the inch. Perfect.

Transfer potato mixture into a seive and jiggle out most, but not all, of the potato juice, pressing down a bit. Save the juice and allow it to rest.

Beautifully "shredded" and not at all mushy.

Allow the juice to rest.

Carefully pour off the liquid which will reveal
the potato starch that has settled to the bottom.

Place drained mixture into a bowl and add the slightly beaten egg, flour, salt and pepper.

Gently drain the potato liquid being careful to leave behind the white potato starch which will have settled to the bottom. Add starch to potato mixture and mix through.

Raise heat on oil and when shimmering, add forkful of potato mixture forming in a round and pressing down a bit. Do not overcrowd the pan. When edges begin to turn brown, flip and fry other side. DO NOT WALK AWAY from frying the pancakes. They can burn suddenly and easily. You will have to adjust heat as you fry.

Never walk away from the pan. Do not crowd the pan. Adjust heat as necessary.
The heavier the pan, the better. I prefer my cast iron frying pan.

When golden brown, remove to drain and then place on baking sheet in oven to keep warm while preparing subsequent batches.

Serve with butter, sour cream, apples sauce, cottage cheese and salt and pepper.

If you've never had these, congratulations. You're now an addict!

Chicken with Sausages, Apples & Onions

2011-12-02T06:21:00.001-08:00

A great autumn blend of flavors!

When I tell people I'm making apples with onions, they turn up their nose, "Ewwww!" I tell them they don't know what they're missing. In fact, it has been one of the consistent top, all-time recipes for Kitchen Bounty.

At first, I just made this recipe with chicken, apples and onions. And it was great, but I wanted something a bit more. Pairing chicken with sausages is nothing new in Europe. And I just happened to have some sweet Italian sausage on hand, so I added a few links-- and it made the dish. Sometimes I serve with a simple side of noodles or savory stuffing. Either way, this is sure to be a favorite from your kitchen. And the only noses turned up will those inhaling the wonderful aroma as this bakes.

1 large yellow onion peeled and sliced for a final weight of 8 oz.
2 sweet apples, cored, unpeeled, and sliced for a final weight of 8 oz.
4 bone-in chicken thighs (or two leg quarters), skin on
2 Italian sweet sausages, cut in half
1/2 teaspoon whole fennel seed
3-4 sprigs fresh thyme (or several pinches dried thyme flakes)
2 tablespoons chicken broth
1 tablespoon Cognac
1 tablespoon butter, cut into fourths
Poultry seasoning (I use Bell's*) Buy Bells
Old Bay Seasoning
Salt and pepper

Preheat oven to 400 F degrees.

Rinse and pat dry the chicken. Remove any extra fat or skin, if desired. Season the underside well with poultry seasoning a bit of salt and pepper. Sometimes thighs have a "hinge" of skin which I like to fold over the seasoned meat. Turn over and sprinkle tops with Old Bays. Set aside.

Slice the peeled onion into thick 1/4-inch slices and then cut the slices in half.

Core, but do not peel the apples. Cut in half, And then cut each half into thirds. You want the slices to be a bit on the thick side. For this recipe, I used one Gala and one Golden Delicious.

Heat just a bit of olive oil and butter in a pan. Add the onions and cook just until they begin to show color. Add just a bit of salt. It's not necessary to cook them all the way through. Add the fennel seed and apples. Stir and cook just until apples begin to take on a bit of color.

Evenly spread apple/onion mixture in a 10 x 7 dish. Add the one tablespoon of Cognac to the hot pan to deglaze and add two tablespoons of chicken stock and just a bit of butter. Simmer for a minute or two and then drizzle the mixture evenly over the apples and onions. Scatter thyme springs on top.

Place chicken thighs on top of apple mixture and tuck in sausages.

Bake, uncovered, for 25-30 minutes. Remove from oven and skim one piece of the quartered butter over each thigh. Turn over the sausages. Return to oven for another 15 - 20 minutes, removing once to baste chicken with the juices and bake until golden brown.

Remove from oven and allow to sit a good 20 minutes or so to allow juices to settle and absorb. Serve each thigh with one sausage and a spoonful of apple/onion mixture.

Serves 2-4.

NOTES: I used Johnsonville Sweet Italian sausage. I placed several julienned strips of smoked pork jowl over each thigh before baking, but I realize that is something many people may not have access to. If desired, fry two strips of bacon until crisp. Remove from pan and fry your onions in the bacon fat along with just a bit of olive oil. Crumble the bacon over the apple/onion mixture before you add the chicken.

A note on liquor. If you're like me, you don't have a variety of "hard liquor" on hand. I buy the tiny 4 oz/50 ml bottles of liquors that I use most for cooking. They are inexpensive and handy to have. Grand Marnier, Cognac, Brandy, Rum, and Amaretto are the ones I use most.

*Bells Seasoning is a blend of rosemary, oregano, sage, ginger, marjoram, thyme and pepper. I love it. You can find it at: www.brady-ent.com

Star "Rolls" in the Kitchen

2011-11-28T05:22:00.001-08:00

Whenever a sheet of tin foil zips across the metal teeth of a roll, I think of my Grandma Mary who called it "one of the greatest inventions." She, of course, lived through The Great Depression and WWII when anything "metal" was considered dear, indeed. And worth saving. She rarely crumpled up a piece to toss into the garbage. Instead, it was wiped down and neatly folded to be used again. And again. Along with pieces of twine, rubber bands, and paper bags.

During this, our own Great Recession, tin foil isn't cheap. And, if you're on a budget or just trying to make ends meet, like me, you, too, may think twice about wadding up a sheet and non-chalantly shooting it into the garbage. I find myself wiping it down, folding it neatly, and storing it in the cupboard. Why not?

But for my money, the star "roll" of the kitchen is paper towel. On occasions when I accidentally run out, I go crazy. Nothing can compare to its utilitarian necessity or invention. How did people survive without it? They must have had piles of dishrags, towels, sponges, mops. And that, of course, meant extra work of washing and drying them. And then folding and storing.

Most paper towels today are just about as strong as a "rag." But since they are disposable, they are really more sanitary. In fact, that's how paper towels really got started back in 1907. They were used for "medicinal" purposes in schools--to wipe runny noses of children to prevent the spread of colds and flu. They were then called "Sani-Towels." It wasn't until 1931 that they were introduced in the form we know today, but it would take a few decades before they caught on as an everyday kitchen staple and a grocery aisle all to themselves.

Window washing, cleaning up pet (and human) "accidents" require paper towels. But so do the following: skimming off grease from a stock or gravy, absorbing grease when microwaving bacon, lining refrigerator vegetable bins, liners between dishes and pots, emergency toilet paper. The list goes on and on. And, unlike tinfoil, paper towels are biodegradable.

Plastic wrap is another star of the kitchen, although it's debut didn't occur until well after WWII. But it's rise was meteoric and I can still remember the neighborhood excitement when "sandwich" bags appeared, replacing the old stand-by, wax paper.

Plastic wrap is a storage unit in-and-of itself. It is indispensable for covering leftovers. My favorite use is to wrap wet paint rollers and brushes with it and then put them in the freezer until needed the next day.

Wax paper doesn't get much use in my kitchen. I use it primarily to spread out bread crumbs for dredging, measure flour when baking or to cover a dish loosely, such as a pie. Of course, as a child, it was used regularly to grease a metal slide or to iron leaves between two sheets for school projects.

I keep a roll or freezer paper handy although I don't use it much. Once something goes into the freezer . . . it's a certain slow death and I tend to forget about it until I exhume the anonymous frozen corpses one by one . . . and usually toss them into the garbage. A roll of parchment paper is a must for baking.

Although they are now mostly built-in, my first dishwasher was an apartment-sized portable that rolled on wheels. I worshipped it. My last kitchen didn't have a dishwasher and was really too small even for a portable (which are difficult to find). I went insane. Never again. Never.

Foil, plastic, paper all on a roll. They may be supporting roles, but they're crucial and essential to the star of the show: the cook.

Sausage and Sage Stuffing

2011-11-19T04:51:00.001-08:00

Ready for the oven with slivers of unsalted butter to give a crisp top.

The five ingredients for Thanksgiving? Turkey. Cranberry sauce. Sweet potatoes. Pumpkin pie. Stuffing. Some might add green-bean casserole and, if you are one of those unfortunate souls, I shall pray for your culinary redemption.

We all grow up with a "stuffing." My grandmother did rice stuffing. I grew up with the traditional, American favorite of pork and sage. Some prefer fruit stuffings. I do not like the addition of fruit to my stuffing. My feeling is that if one wants fruit, make it as a sidedish. Fruit in stuffing can be overpowering and not everyone likes it.

Stuffing at the turn of the last century had more to do with economy and stretching a meal, I believe, than in gastronomical feats. Hence, locality dictated ingredients. If you lived on a coast, stuffing was made from oysters and rice. In the Midwest, apples and fruits. In the South, sweet potatoes. Urban areas used chestnuts and dried fruits, such as prunes. Pennsylvania Dutch used potatoes. Older cookbooks usually had a section reserved just for stuffings which then were called "dressings." Recipes ranged from "Potato and Celery Dressing," to "Liver Dressing."

You don't have to use dried bread, but dried will soak up the stock when you add it. Finding dried bread cubes can prove difficult, but a good grocery store will often stock them made from their own bread. Packaged, seasoned bread "chips" have many unwanted ingredients, including fructose corn syrup.

Use turkey stock, not chicken broth, to make your turkey stuffing. Add the rinsed neckbone and giblets with a bit of carrot, celery and onion to pot and just cover with water. Simmer for a few hours and use that liquid to make your stuffing and your gravy. Or buy a package of turkey wings or turkey necks and do it that way. If you need to "stretch" your stock, then add some canned chicken stock.

Making your own turkey stock makes all the flavor difference in the world.

Because of fears of bacteria, it is no longer recommended one actually stuff the bird. Usually, the bird is finished cooking before the stuffing leaving behind bacteria that has seeped into the stuffing. It's important to take the temperature of both the bird and the stuffing. Stuffing is done when an instant-read thermometer reads 150 F. degrees.

Stove Top Stuffing sells over 60 million boxes of the stuff (sorry, couldn't resist) every Thanksgiving. And with good reason. It's good. Add your own turkey stock and some sausage, and it's even better. And the quality and consistency is, well, consistent, and it's something our taste buds have grown up with. But for the holidays, I prefer to keep corporate blends behind as much as possible. I'll start from scratch.

The recipe below is sufficient for a half dozen people. You'll want to double it for more.

24 ounces dried bread cubes (about 13-14 cups)
8 ounces diced onion (a heaping one cup)
8 ounces diced celery (a heaping one cup)
1/2-1 teaspoon Kosher salt
1/4-1/2 teaspoon all-purpose pepper
6 tablespoons unsalted butter
16 ounces sage sausage
1 teaspoon pressed garlic or finely minced
1 heaping tablespoon freshly minced sage
3 tablespoons freshly minced curly parsley
1/2 teaspoon or more poultry seasoning or Bell's Poultry Seasoning
1/2 - 3/4 cup freshly grated Parmesan-Reggiano cheese
2-4 cups homemade turkey stock
2 small/medium eggs

It's important to have everything diced, cut weighed and ready to go. You'll be using pots and pans and bowls, so have your counter and kitchen cleared of clutter before proceeding. I weighed the bread cubes, onions and celery to be more accurate.

Using the largest bowl you have, add the dried bread crumbs, poultry seasoning or Bell's and the Parmesan cheese. Mix through.

Use the largest bowl you have for easy mixing.

Add just a bit of olive oil to a 12-inch skillet and brown the sausage, breaking it up as it cooks. I use a pastry blender. When done, remove to a separate bowl.

In the same pan, melt the six tablespoons of butter and add the onions and celery, cooking over medium heat until tender and opaque and just beginning to turn brown. Add the garlic and stir through just until fragrant and scraping up brown bits from bottom of pan as you go.

Add cooked sausage to onion/celery mixture and mix through. Add salt and pepper to taste. Add one cup of turkey stock. Remove from heat. Set aside.

In a small bowl, add one cup turkey stock, the eggs, chopped parsley and sage. Whisk until well blended.

Add the sausage mixture into the dried bread cubes, mixing with a spoon and your hand to incorporate well. Now begin mixing in the egg mixture. It's important to mix well.

Now comes the trickiest part when making stuffing. How much more liquid to add? If you are actually going to stuff a bird, you want the stuffing mixture a bit on the fluffy or dry side. If baking, you want it a bit more moist. I ended up using another 1.5 cups of turkey stock. Begin by adding 1/2 cup at a time.

A bit on the wet side? A bit on the dry side? It depends on one's preference. But no one likes dried-out stuffing.

Transfer stuffing mixture to a greased deep bowl or casserole dish. This is the second trickiest part of making stuffing. I prefer a large oven-proof bowl. If using a casserole dish, it will cook sooner and be crispier.

Dot with butter and cover tightly with foil. Bake at 350-400 F degrees F for about 20-30 minutes. Remove foil and continue to bake until crisp and brown, another 15-20 minutes. Remember, it must register at least 150 F degrees on an instant-read thermometer. Chances are, it will read higher and that's fine.

Crispy on the outside, moist on the inside, and filled with flavor.

Notes: I added just a pinch or two of Cayenne pepper when I added the sausage to the onion/celery mixture. That's entirely optional.

My favorite Thanksgiving movie: Pieces of April:

Pieces of April (2003) - Check Trailer - YouTube
http://www.youtube.com/watch?v=BHbSYpNjPa8

Don't Make This!

2011-11-17T05:56:00.001-08:00

If you're a food blogger, you cook. But not everything turns out as expected. Sometimes, it's even better than expected. Other times, not so much. If a recipe doesn't turn out I either just forget about it and move on. Or, if I think it has merit, I'll make it over and over and over until I think it worthy to post on Kitchen Bounty. We learn from mistakes, especially in the kitchen.

I recently made this "easy apple pie" that has been circulating the food blogosphere. You simple pile in apples on a single pie crust and fold it over. I thought, What a great idea! And so simple. It's one I'll put to rest. It didn't have enough apple filling, but you couldn't really put in anymore or the whole thing would fall apart. And without the structure of a pie dish to keep it in place, there were lots of tiny tears that split open during the baking. I would have been better off making a small pie and just using a crumble topping to end up with a great pie. Of course, I ate it . . .

Last time around this year I remembered a recipe for barbecued chicken in the oven. I often made it when I was a young school teacher and had fond memories of it. That was then . . . this is now. It was okay. Nothing really special. And then I realized back then there just wasn't the plethora of specialty bottled barbecue sauces one has easy access today. So why bother making one's own?

I made this lemon/tarragon/honey/garlic chicken the other day. It looked so beautiful I just knew it was going to be wonderful. It wasn't. The lemon was overpowering. I used fresh tarragon which is strong; I prefer the dried. But it's worth several experiments and I'll keep tweaking it until I get it right. Stay tuned.

I made these chicken legs the other week. Man, they were good!!! I used fresh herbs that I minced with garlic and butter, and then slipped the butter mixture beneath the skin and baked them. But as often is the case, when I finally came around to posting the recipe (which I didn't write down as I went), I couldn't quite remember the amount of herbs. So I have to start over. Stay tuned, again.

Not too long ago, I made a pumpkin/chocolate cake that I knew had to be a knockout. It even had sour cream. Dud. It would have been ten-times better as cupcakes, but then that meant frosting, washing an extra pan. Was it really worth it? No.

To be safe, I usually take pictures of whatever I'm cooking. In spring and summer, it's a cinch. But in the fall and winter, it's difficult without natural light. And it slows down the cooking time considerably. But I've learned the hard way it's better to have one good picture ready if a recipe turns out great.

My next recipe is for a sweet-potato upside down "cake." It's from an older cookbook written at a time when pecan-halves weren't the price of three gallons of gasoline! But I'll splurge because it's a "holiday" dish. And it just sounds really good. We'll see. And, hopefully, so will you!

Make Your Cranberry Sauce Now--And Other Thanksgiving Suggestions

2011-11-14T04:26:00.001-08:00

It pays to keep holiday meals simple but delicious. Prepare as much as you can ahead of time. Plan one to two WOW dishes, not the entire meal. Don't go overboard with "decorations." Remember, what you put up you have to take down. Leave all the complications for family relationships. Take a deep breath. You still have Christmas and New Year's to go . . . Keep the liquor cabinet well stocked.

Everyone has an opinion about cranberry sauce. A lot of people hate it. And for good reason. It's often overly tart if not just disappointingly sour.

My "sauce" is not cooked. And, trust me on this, people will eat it. And want more. But it has to be made in advance so the berries marinate in the sugar. The longer it marinates, the better it becomes. I will have a bowl in the fridge from now until fresh cranberries disappear in the markets.

Kitchen Bounty: Cranberry Relish Everyone Will Like

I think Thanksgiving is just as much about apples as it turkey and sweet potatoes. Try my casserole for sweet potatoes layered with apples. It's a bit more grown up than yams with marshmallows.

Kitchen Bounty: Sweet Potato and Apple Casserole

If you've never had apples with onions, you're in for a treat. And don't turn up your nose a the combination. It's actually Kitchen Bounty's top recipe.

Kitchen Bounty: Apple-Onion Casserole

For some reason, sweet potatoes and pumpkin are the only "orange" allowed at Thanksgiving. Try carrots.

Kitchen Bounty: Baked Carrots

Mashed potatoes don't have to be boring. A bit of dried onion and fresh garlic bring them to a new level. Use real butter and cream. And don't use an electric egg beater.

Kitchen Bounty: Mashed Potatoes

If your main dessert is the traditional pumpkin pie, a scoop of apple crisp alongside is a nice treat. And it's easier to make than an apple pie.

Kitchen Bounty: Apple Crisp

Appetizers are a great start to any holiday meal. Try shelled fish, such as clams, oysters or shrimp for a stellar beginning to the holiday season. Serve with cold Champagne. Cheers!

Kitchen Bounty: Oysters a la Rockefeller

Kitchen Bounty: Broiled Clams with Garlic Herb Butter

Kitchen Bounty: Lazy Baked Shrimp

Kitchen Bounty: Baked Shrimp

If you have a hunter in the family who insists on venison, I've got the perfect recipe for you!

Kitchen Bounty: Roast of Venison

More Tales from the Grocery Store: Women's Purses

2011-11-11T04:58:00.001-08:00

Women love to shop. But not for groceries. The sooner that endeavor is over, the better.

Even when they leave with a full cart of bagged goods, they are already worrying about unloading it and putting it away. I've been to homes where groceries are removed from the car but that's as far as they get--the kitchen floor. Perishables are grudgingly put away. The rest of the household graze out of the scattered purhcases like feed bags or rummage through the sacks like street people.

Were the purchases clothes and/or accessories, well... such a cart of loot would be unloaded immediately, tried on, flaunted and lovingly put away.

But I have observed this rather strange, unique phenomenon amongst the female species. To make grocery shopping more appealing and motivating, women often bring the largest purse they own. It's one occasion when a saddle bag becomes feasible--they plunk it into the cart as though it were a horse. Giddy up! Astride the child seat, it rides with them as though it were their trusty friend Tonto. And they fiddle through its cluttered interior, elbows resting on the cart handle, as they meander the aisles happy not to have to lug it on their shoulder and to have something, anything, as a diversion to the task at hand.

When they check out, the purse stays put. They. Will. Not. Move. It. And who can blame them? It weighs more than a bag of canned groceries! I need to re-fill that cart with their groceries as I bag them. After they unload their purchases onto the conveyor belt, they still guard that purse. But I can't wait. I have to re-fill it as I bag.

I used to be polite and trot over to it. Now I just yank it forward. Most women become alarmed. "MY PURSE!!!" It amuses me to see their terrified faces as though I'm going to steal it and run out the door. No one can run burdened down with a weight like that. Not even the best of New York muggers.

The situation is complicated when they choose one of the compact, small carts. The purse takes up most of the space. Where to put the groceries as I bag them? Simple. Right on top of the purse. Most women get the idea and move it. Many couldn't care less. Oh, well . . .

Women also love, love, love, to have the exact change. Down. To. The. Penny. The line behind them can be a a mile long. No matter. If it takes all day, they are determined to rummage through that purse for the exact change! They then lay it down. Coin. By. Coin. OMG! Don't even get me started if they write a check. It takes forever, like putting on makeup.

But, WAIT!

Are they done yet? NO. They put everything back into their purse. Look around. Have I forgotten something? Oh, let's check the purse one last time. Where are my keys.... Do they move aside to do this so the next person in line can move forward? Never.

Men could care less. Men love a quick get away. I think they're wired for it. They only carry what will fit into their pockets. They pull out a wad of bills and that's that. They don't even care about a thank-you. And they're gone. They got what they wanted. I guess . . . it's kind of like sex.

P.S. And remember, please leave your dirty, filthy, germ-infested, dog-hair-covered, stored-in-the-car-trunk recyclable bags at home. They're nothing more than dirty laundry. [The other day a woman brought in a bag that was truly disgusting. When they're stained and dirty, I just put them inside a plastic bag and stick it in their cart. Well, this woman was in last week again--but she had all brand new recyclable bags.

Sweet Potato Pie #1

2011-11-07T05:13:00.000-08:00

Potatoes are unassuming in their appearance but gracious and generous in their bounty and versatility. Nothing could be truer than the sweet potato.

I never had sweet potato pie until I moved to North Carolina. It's not quite as sweet as pumpkin pie and I prefer it over that old stand-by. I looked over several recipes and put together one I thought I would like. It was good, but it needs some more experimentation. Still, the pictures came out grand.

My recipe had 1/2 cup melted butter. I thought it a bit excessive but went with it. It ended up making the crust too soggy, by one main complaint, and by the end of baking some had risen to the top of the pie which I absorbed with a paper towel. Next time, I will only use 1/4 cup and maybe I will pre-bake the shell a bit before adding the filling. I'll use three eggs next time, not two, to give it volume and I will increase the amount of the dry spices. I used one tablespoon of rum which gave a great taste.

At the last minute, I decided to put the mashed potatoes through a sieve for a smoother texture.

I've read that baking the potatoes gives a better texture and taste than boiling. I may try that, too.

Baking temperatures were all over the map. As was sugar. Some called for as much 1.5 cups of sugar. Some called for baking at a very high temperature then lowering it. I settled for 3/4 cup sugar, 1/4 being brown sugar and I baked it at a consistent temperature of 350 for about 45 minutes and it came out perfect without any cracks, even after it cooled, perhaps because of all that butter.

1.5 cups mashed sweet potatoes, about 3 large
1/2 cup butter (next time I will use 1/4), melted
1/2 cup white sugar
1/4 cup brown sugar
3 tablespoons all-purpose flour
2 eggs, lightly beaten (next time I will use 3)
2/3 cup evaporated milk
1 teaspoon vanilla
1/2 teaspoon cinnamon} you may want to increase this amount or add another 1/2 teaspoon or so of pumpkin pie spice
1/4 teaspoon fresh-grated nutmeg} since nutmeg is strong, be careful about increasing this too much
1 tablespoon dark rum, spot on (or whisky or brandy)
1 9-inch pie crust

Pre-heat oven to 350 F degrees.

Boil potatoes until soft when pierced with a knife tip or fork. Drain. When cool enough to handle, remove from skin. It will peel right off. Mash or put in a food processor and/or work through a sieve.

Roll out pie crust and fit into a nine-inch pie plate. If it's a bit smaller, that's even better. Set aside or pre-bake for about 15 minutes. Set aside.

Add mashed sweet potatoes to a large bowl and mix with the butter until fluffy. Whisk in the eggs. Add the evaporated milk and whisk. Add sugars, flour, spices and vanilla. Whisk well. Taste and re-adjust seasonings if necessary. Add the rum and mix.

For mixing, I used an old-fashioned hand-held rotary beater.

Pour custard mixture into pie shell and bake in center of oven for about 45 minutes or until set. Allow to cool completely. Top with whipped cream.

Notes: I've read where it is not a good idea to prepare the mashed sweet potatoes ahead of time and then refrigerate since it creates a "watery" pie. Just saying . . .

Pork Roast with Herbed Salt Rub

2011-11-02T07:06:00.000-07:00

A wonderfully-seasoned pork roast cooked to perfection with just a blush of pink.

A roast is one of the easiest of meals to prepare, especially if you have a family. Pop it in the oven and it's done. And leftover slices make for great sandwiches, either warm or cold.

Unfortunately, finding a good roast is not always easy. Most super market selections are de-boned for convenience and scalped of fat for the health-conscious consumer. When I lived in a small rural town in Indiana, my neighborhood grocer had incredible roasts, especially pork roasts, bone in, and with a nice layer of fat which one wants when oven-cooking. They were always tender and wonderfully juicy and succulent--and I suspect they were local. I haven't had a good beef rump roast since I left Michigan several years ago.

For this particular recipe, I used a pork loin roast (not to be confused with pork tenderloin, a different cut). Pork loins are usually uniform in shape, so they bake evenly. The one pictured still had a nice layer of fat, though I would have liked a bit more. I bought a 4 lb. roast and cut it into two 2 lb. sections, freezing one for later use.

The salt rub took some experimentation and trial-and-error. Don't be put off by the lemon and don't omit it or the fennel seeds.

1 pork loin roast, 2-3lbs.
1 heaping tablespoon fresh minced rosemary
1 1/2 teaspoon fresh sage, minced
1 teaspoon fennel seed, crushed
2 medium cloves garlic, pressed or finely minced
2 teaspoons Kosher salt
1/2 teaspoon all-purpose pepper
Zest of 1/2 lemon
1 1/2 teaspoons olive oil

Using a damp paper towel, wipe the roast and set aside on a large plate.

In a small bowl, mix together the rosemary, sage, crushed fennel seed, garlic, salt and pepper and lemon zest. Using the back of a spoon (or a mortar and pestle if you have one) work the salt into the herbs. Add the olive oil and continue mashing away.

Begin spooning salt rub over pork roast, top and bottom, and work in with your fingers.

Pork loin is quite lean. That bit of fat on top will prevent it
from drying out as it roasts.

Place roast on a rack inside a roasting pan large enough to hold it. It's important to put it on a rack so it does not rest on bottom of pan. Roast at 350 F degrees until a quick-read thermometer registers 140 F degrees (about 20-30 minutes per pound). Remove from oven and allow to rest a good 15 minutes or so before carving. Cut thin slices and serve. (At this point, the salt and herbs have pretty much done their job forming a crust and flavoring the meat, so you need not worry about them falling off.)

If you desire gravy, just add a bit of water to the juices in the bottom of the pan and re-heat over low heat until bubbly. Add a small knob of butter to richen it up a bit. (If you have it on hand, a shot or two of the old stand-by Kitchen Bouquet never hurt.)

I served mine with a side of mashed potatoes and fresh green beans.

Notes: I used a micro-plane to zest my lemon which makes for fine, fluffy zest. There's nothing worse than overcooked pork. You want that bit of pink. If you don't have a mortar and pestle, crush the fennel seeds with a rolling pin or the back of spoon. A mini-spice mill makes easy work of it all, though.

Broiled Clams with Garlic Herb Butter

2011-10-31T06:34:00.000-07:00

This recipe is from one of my favorite cookbooks, "Bistro Cooking at Home" by Gordon Hammersley. The recipes are unique. The illustrations beautiful. And the binding of the spine is actually sewn, not glued.

The first time I served these, I spied a guest licking the shells clean. You will, too. The only deviation from the recipe is that I now place the opened clams on a bed of ice-cream salt. It keeps them stable and prevents the juices from tipping out. I omit the parsley garnish at the end.

Littlenecks are small and tender, not chewy like larger clams.

These can be made ahead and then covered in the fridge until ready to broil. The herb butter can be made a day or two ahead. If you have a few dozen, have a "shucking" party with guests helping. Always fun.

Do serve with some torn pieces of artisan bread to sop up the juices. Sometimes, I just lightly toast a piece of bread and tear it into pieces. I eat the clam and the drizzle a piece of the bread with juice. And don't be shy, lick the shells all you want.

You will need a sturdy oyster/clam knife to shuck the clams. Look for one with a large, comfortable handle, preferably rubber so it doesn't slip in your hand.

20 littleneck clams, scrubbed well under cool-running water
3 garlic cloves
Pinch of Kosher salt
4 tablespoons unsalted butter, room temperature
Pinch or two of Cayenne pepper
1 teaspoon fresh lemon juice
1 teaspoon fresh rosemary needles, finely minced
1 teaspoon fresh thyme leaves, minced
2 1/2 tablespoons fresh curly parsley, chopped very fine
Garnish: lemon wedges, 1/4 cup chopped parsley

MAKE the butter:

Chop/press the garlic. Sprinkle with salt and continue to chop, smearing it with the side of your knife until it becomes pastelike. You'll have about 1 1/2 teaspoons. Place garlic paste in a small bowl and add the Cayenne, lemon juice, rosemary, thyme and 2 1/2 tablespoons of parsley. Mix together. Cover and refrigerate until ready to use.

(A quick note on chopping parsley: Nothing is messier than chopping parsley as fine as possible. I now use an old French "MOULIN" I picked up at a flea market. Most vendors have no idea what they are, so you can usually get one for a couple of bucks. It makes fast work of chopping all leafy greens. It makes "chopping" parsley a whole lot easier.)

SHUCK the clams:

Shuck the clams and place each clam on the deeper half shell. Place on bed of ice cream salt in a heavy pan or sheet tray. Place abut 1 teaspoon of herb butter on top.

HEAT the BROILER and place about 4 inches from heat. Broil until clams are sizzling and cooked through about 3 - 5 minutes depending on size of clams. Serve immediately with lemon wedge and a flourish of chopped parsley. I think five-6 clams per person is a great appetizer.

Clams on the half shell served on North Carolinian pottery.

Notes: For this demo I made a full recipe of herb butter, but only 11 clams, saving the rest for the following day. Remember, clams are live things and need to breathe. Do not store in a closed, plastic bag. Discard any clams that do not close when tapped. To shuck a clam, insert clam knife opposite the hinge between the crevice. Pry open and scrape the knife across the top and bottom of the shells to remove the meat. If the shells are particularly difficult to open, run under warm water to loosen the muscles a bit. Once you get the hang of things, it goes pretty quickly.

Broiled Lamb Chops in Herb Marinade

2011-10-30T06:23:00.000-07:00

The nice thing about working in a grocery store is that I get to see markdowns as they happen. In this case, it was lamb loin chops marked down to $2.34 for a package of 3. I grabbed two.

Loin chops are tiny, but the meat is tender and succulent. Marinated in fresh herbs and garlic then quick broiled in the oven made for an easy meal that would have cost ten times as much in a restaurant.

6 loin lamb chops (about 1.5 lb. total)
1 tablespoon pressed garlic or paste
1 1/2 teaspoon finely minced fresh rosemary
1/2 teaspoon chopped thyme leaves
1/2 teaspoon Kosher salt
1/8 teaspoon all-purpose pepper
1 1/2 tablespoons olive oil
Several grates lemon zest, (optional)

Wipe loin chops witha damp piece of paper towel and place on a plate.

In a small bowl, mix the garlic, rosemary, thyme, salt, pepper, olive oil and, if using, lemon.

Coat both sides of lamb chops with marinade. Cover with plastic wrap and allow to sit for an hour or two.

Broil about four inches from heat source for about 3-4 minutes per side. Remove to plate and allow to rest a bit before serving.

Notes: I always put a bit of water in the bottom of my broiler pan to prevent smoking and splattering.

Ground-Beef Stroganoff

2011-10-28T07:04:00.000-07:00

This is total comfort food. It’s rich, satisfying and filling. I’ve made it countless times through the years, especially when money was tight. It’s basic and easily lends itself to interpretations and additions, such as mushrooms. Even spinach. Or a pinch of caraway. I've known people who added corn. Leftovers make for a great lunch. Mashed potatoes with lots of melted butter are an alternative to the noodles. The recipe is easily halved.

(Serves 4)

1 lb. ground chuck
3/4 - 1 cup chopped yellow onion
2 garlic cloves, minced or pressed with a garlic press
2-3 tablespoons sour cream
6 - 8 oz. cream cheese
1/2 teaspoon seasoned salt
1/2 teaspoon Kosher salt
1/4 teaspoon all-purpose pepper
5 - 6 oz. broad, flat egg noodles of your choice
4 oz. can sliced mushrooms, drained (optional)
Grated Parmesan cheese for garnish (optional)

Bring a pan of salted water to the boil for the noodles.

Add a bit of olive to a medium pan and heat. Add the ground chuck to the pan along with the onions and brown, breaking up clumps with a spoon or fork. When cooked through, remove some of the grease (most will be water). Add the mushrooms, garlic, salts and pepper and just stir through.

Begin adding the cream cheese in small squares until it melts and then the sour cream (add more of both if you want it creamier and remember you will be adding pasta to it later). Taste for seasonings. Cover and keep warm on low heat.

Make noodles according to package directions. Drain. You have two options: butter the noodles to prevent them from sticking and serve separate in a bowl. Mound noodles on a serving plate and then spoon stroganoff mixture on top. OR, just mix it all together. Top with a bit of grated Parmesan, if desired.

I love this with canned, baby whole beets.

Note: Ground chuck is not that much more expensive than ground hamburger which contains a lot of fat. I try to buy ground beef that is actually ground at the store in which I buy it and avoid commercially-packaged ground beef. I prefer ground chuck since it has more taste than ground sirloin. I used Philadelphia Original Cream Cheese and Daisy Sour Cream. NO, they were were not low-fat.

Chicken Provencal

2011-10-26T05:30:00.000-07:00

Here's an amazingly simple recipe with a rustic, bistro-like flare and presentation. I've used fennel for pork, but never chicken. I was wildly surprised at the flavor. I used three very small chicken leg quarters I had on hand even though the recipe from Epicurious called for one whole chicken. Cornish Hens cut in half would be wonderful, though.

It also called for Herbs de Provence which I don't keep on hand. Instead, I used a bit of Fines Herbes, dried thyme and freshly-snipped rosemary. I seasoned the chicken with Lawry's Seasoned Salt and Cavender's All Purpose Greek Seasoning. That's it. I used "vine-ripened" grocery store tomatoes.

Serves 2

3 chicken leg quarters, 1.5 lbs. total
2 small tomatoes, cut into fourths
1/2 large onion, cut into thirds, root intact
1/4 cup black, pitted, brine-cured olives (Kalamata)
2 garlic cloves, thinly sliced
1 garlic clove, pressed
1/4 teaspoon fennel seed
2 tablespoon olive oil, divided
Several pinches dried thyme (about 1/4 teaspoon)
2 teaspoons freshly-snipped rosemary
Salt and Pepper to taste

Preheat oven to 425 F degrees. Remove any extra fat from chicken, rinse, and pat dry as possible.

In an 11 x 7 casserole dish or pan, place the tomatoes, onions, olives, sliced garlic, fennel seed, dried thyme flakes. Sprinkle on a bit of Herbs de Provence or Fines Herbs. Drizzle with the tablespoon of olive oil, a few pinches of Kosher salt and several grinds of fresh pepper and mix gently to coat. Push to sides of pan.

Season chicken with seasonings of your choice, front and back, and arrange in pan, skin side up, re-arranging vegetables to the sides and then between chicken. Rub chicken with pressed garlic. Scatter rosemary on top and give another drizzle of olive oil.

Colorful. Beautifully arranged.

Bake for 45 minutes until chicken is nicely browned and crisp.

Notes: Next time I'll tuck in the black olives a bit more since they can dry out during cooking. I could also see adding some fresh, thick-sliced mushrooms. This makes a great sauce as it cooks which would be great spooned over roasted new potatoes. Just because I had it, I used the leaves from one fresh oregano stem.

Creamed Onions with Thyme and Gruyere Cheese (Onion Gratin)

2011-10-24T07:02:00.000-07:00

Humble, simple ingredients. Elegant fare. Cooking at its finest.

This is really an "onion gratin." But who goes around saying "gratin?" I have no idea where I got this recipe. But since I took the time to type it up it means two things: a) I made changes and b) it was good. I know it was good because I included the following comment, "This was so good I licked the plate." I haven't made it in years. I'm glad I re-discovered it!

This is a beautiful side for any beef dish, especially beef tenderloin. Sweating the onions is the only time-consuming part of the whole deal.

I love a dish like this that uses the simplest of ingredients and ends up both elegant and delicious.

I use regular yellow onions. Look for onions that are firm with tight skins and no blemishes. To avoid tears, use a very sharp knife and never cut an onion with a serrated knife. Onions that have been refrigerated produce the least amount of tears.

A word about black pepper. Compared to twenty years ago, we now have access to a wide variety of pepper, many we can grind ourselves. But for a recipe like this, I use regular table pepper. My favorite brand is McCormick. It's finely ground and I know I can depend on its consistent taste.

Serves 4-6 (or two piggies)

2 - 2.5 lbs. yellow-skinned onions
2 tablespoons butter
1 small clove garlic
1/2 teaspoon (scant) dry thyme leaves, lightly crushed
1/4 teaspoon black pepper
1/2 teaspoon Kosher salt
1/2 cup heavy cream
1/4 cup beef stock
1 tablespoon flour
1-2 tablespoons dry white wine
1/2- 3/4 cup Gruyere cheese, grated

Preheat oven to 350 F. degrees. Butter or spray a shallow baking dish about 10 x 7 or 10 x 6. Set aside.

To cut the onions: Cut off stem and blossom ends from onion. Peel outer skins and discard or freeze for soup base. Slice onion in half. Place cut side down and slice into 1/2 inch-slices.

Peel and cut the garlic clove into very thin slices. Then slice into strips and mince. Set aside

Grate cheese using large holes a box grater. Set aside

Measure the cream, beef stock, thyme, pepper and salt into a micro-wave safe bowl or measuring cup. Add just a pinch or two of the minced garlic. Microwave for about 1 minute or just until warm. Taste for salt. Whisk in the tablespoon of flour. Set aside.

Melt two tablespoons of butter in a 12-inch skillet. Add onions and cook over medium heat until they begin to brown. This will take a good 20-30 minutes or so. It's important to "sweat" them using a low heat. Don't hurry the process. Why are you doing this? You want to release the water from the onion which will intensify its taste. You can raise the heat a bit toward the end. You don't want to caramelize the onions, just sweat and brown them. Just before they're done, add a few pinches of the garlic (I never use the full one clove of garlic). Stir in for about one minute or so paying close attention that the garlic bits don't burn. You don't want the garlic to overpower the onions in this dish.

All wormy and yummy!

Remove onions from heat and layer into baking dish. Return pan to heat and add one tablespoon or so of dry, white wine to de-glaze the pan by scraping up the brown bits on bottom of pan. Drizzle over onions. Drizzle cream mixture over onions while stirring it at the same time to keep the flour incorporated and evenly distributed. Cream mixture will not cover the onions. Top with cheese.

Bake for about 25-30 minutes until it is a bubbling and onions and cheese have browned a bit. It will not have a "crust." Remove from oven and allow to rest at least 20-30 minutes to allow juices to thicken. Garnish with fresh thyme sprigs.

It's important to let this rest a bit so the juices have a chance to thicken up.

Notes: My baking dish was a bit deeper than I would have liked. I suppose one could use a good Swiss cheese, such as Jarlsburg, which is less expensive than Gruyere. In my "notes" I have half '1/4 cup grated Gruyere and 1/4 cup grated fresh Parmesan.' I went with all Gruyere. The last five minutes or so, I raised the oven temperature a bit. When I removed it, it was a bubbly mass.

More Tales from the Grocery Store: The Produce Department

2011-10-21T06:32:00.000-07:00

Who wouldn't want to work in this space?

I've always had my eye on working in the produce department. So when the produce manager went on vacation and the store manager asked if I'd help out while he was gone, I was more than eager to oblige.

Many employees loathe produce. They find it particualry boring with a captial B. Not me.

As an avid gardener, I felt right at home instantly. Everyday was a harvest without any work of tilling, weeding or fertilizing. Truckloads of boxes from all over the world. What could be more exciting? I even had a hose with a nozzle for watering down the plants to keep them fresh, green and crisp.

As an artist, produce creates the best palette. It's all about color and shape and design. When I was a teacher, I often had students bring in a fruit or vegetable and we spent the entire period studying that single object. Just as no person has a "single personality," no fruit or vegetable has a single color. An apple is not merely red or green. It is composed of different shades and hues, especially when sliced in two. Even in a display of dozens, each is a unique face.

And, of course, from a mere Freudian point of view, produce is just sexy. Everything in the department can be reduced to the shape of a penis or a breast. Really. It is the only department where the merchandise is "fondled." Now you know why. Most fruits are breasts. Most vegetables a penis. But there are always exceptions, such as the banana.

The banana is the single most purchased item in any grocery store. The banana cart is filled several times a day. And I did get the obligatory comment about finding large poisonous spiders in the boxes. But I was ready with a response: "Nope. No spiders. But sometimes we find alien midgets trying to smuggle their way illegally into the country."

Banana boxes are the most sought-after boxes in a grocery store. We are forever saving them for customers. They are great for moving because they have a slide-on top, side handles and are sturdy. Apple boxes are also great, but most people don't know about them.

The produce department is pretty much the Zen Center of a grocery store. It appeals to the contemplative nature of a person's personality. There'a reason most entrances to a grocery store begin with produce. People have to slow down. One can't just zip through the produce aisles grabbing items from shelves to throw into a cart. One has to pause and observe. Check things out. Compare. It's quiet shopping. Almost like being in your own backyard. Items are slipped into their own bags and lovingly placed into a safe part of the cart to avoid the violence of canned-good grenades and crushing bruises from 50-lb. bags of animal feed. In produce, all items are revered and pampered. Like babies. In many ways, the produce department resembles a hospital nursery, all the newborns tucked away in cribs.

Customers in the produce department are usually subdued and hushed. Low-key. Even when they talk, their tone is usually softer. It's sacred territory, like a church. A spiritual space. Each display is an altar and it even has flowers! It's not uncommon to hear people hum or whistle amongst bins of grapes and peaches as they find their inner OM and re-center their unbalanced lives after a hectic day. They leave happy and blessed. Whatever you buy in the produce department will make you healthy. It's great for one's ego. What's not to like? You enter it feeling good about yourself and you leave feeling even better. That won't happen in the frozen food aisles of ice cream and frozen pizza.

Our produce department isn't the largest. But everything is wonderfully organized, clean and fresh. Our department outsells all the others in our district. All of our leafy vegetables are pre-washed and picked over. The celery is washed, scrubbed and trimmed. All are baptized. And in the case of onions, circumcised. I hate loose onion skins, so I remove all the papery outer shells before displaying any of them.

What customers never see is the back-room cooler. When you open it's heavy, insulated steel store, you're immediately welcomed by a rush of spring air that is at once cool and green and alive. A modern-day root cellar, for sure. The temperature is automatically controlled so that it is never summer or winter. It is always inviting. Produce is safely packaged and washed and sometimes encased in ice to keep it fresh as possible for as long as possible. All that's missing is a rainbow.

I was fortunate and didn't have to work the morning shifts. As I've said before, there is no easy job in a grocery store. Produce involves a lot of lifting and stacking, most of which occurs early in the day when trucks arrive with their deliveries. A box of apples isn't light fare, nor a box of bananas.

After two days, I was on my own and had the entire department to myself. I felt like a monk in a cloistered garden. A holy space.

On Monday, I was awarded "Associate of the Quarter." I was thrilled all my hard work was recognized and I love the people I work with. My brief stint in the produce department was mentioned. I hope they ask me back.

Lazy Baked Shrimp

2011-10-19T06:10:00.000-07:00

Succulent shrimp seasoned with a rosemary/thyme infusion of olive oil. And it's easy!

You know the feeling. You want something good for dinner. But you don't want a lot of prep. And you especially don't want a mess to clean up. That's how I felt when I made this dish. I was going to have it with a side of rice, but even that was too complicated for the mood I was in. I boiled some garlic/parsley dried pasta, instead. Perfect.

This recipe gave me a reason to begin using my fresh herbs before they're hit by frost. And I was (finally) able to use my old Fire King, 10" x 6" ecru dish I bought at a flea market. It was the perfect size. I purchased two pounds of frozen shrimp on sale for five dollars!!! They were smaller than I would have liked, but they worked out just fine. The herbs were free! So, all-in-all, this was pretty inexpensive but elegant fare. Serve with a cold, white wine, and a bit of bread to sop up the extra oil.

This makes for a great appetizer. Place several on a plate with crusty piece of bread and lemon wedge.

3/4 lb. fresh shrimp, peeled and deveined
3 fresh rosemary sprigs
2-3 sprigs fresh thyme
3 tablespoons olive oil
Fresh-ground black pepper
Red pepper flakes--just a pinch (optional)
Kosher salt
Fresh lemon

Place all ingredients but the shrimp, salt and lemon in a baking dish. Turn to coat the rosemary. Roast for about 10 minutes in a 400 F. degree oven. About halfway, turn the herbs.

My rosemary sprigs were the last of the season and pretty sparse.
I should have added a bit more.

Remove dish from oven. The oil will have absorbed the essence of the herbs. Add shrimp in an even layer.

Return dish to oven and bake for about 10 minutes or so, depending on size of shrimp, turning once halfway through the cooking process. (Once shrimp begin to turn pink and coral, they're pretty much done, so don't overcook.)

Remove from oven. Sprinkle with salt and squeeze some lemon juice over it. Give it a stir.

Serve with a side of pasta/Parmesan, being sure to drizzle the flavorful oil over all.

Beautiful!

Notes: Next time I'll use a bit more olive oil because I really loved the taste of the herb-infused oil. I wasn't crazy about the little pieces of rosemary left behind, but that's just part of the recipe and my own peccadillo. I was really, really, really tempted to add garlic to this dish. But I'm glad I didn't. It may have overpowered the subtle rosemary/thyme-infused oil.

Easy Ham and Bean Soup

2011-10-13T15:11:00.000-07:00

Loaded with savory, smoky broth and filled with beans, ham and veggies.

Bean soup (like most homemade soups) is a labor of love. And time. First, there is the all-important ham bone which is one reason people don't make bean soup more often and usually only around the holidays. It's not like we all have meaty ham bones laying around the refrigerator. And then there's the soaking of the beans. And rinsing. And soaking some more. And chopping. Scraping the bone of meat, etc.

There has to be an easier way, I thought. And this recipe is it. Begin with a meaty ham shank and a can of cannellini beans. Throw is some canned chicken stock and veggies and you have great, wonderful tasting soup in two hours. Really. Trust me on this.

If you follow KB, you know how much I love ham shanks. A ham shank is NOT the same as a ham hock. A ham hock is the the pig's ankle. It's bony without much meat, but it's great for flavoring stews and soups. The shank, on the other hand, is like a mini-ham. It's kind of like the pig's "calf" (that's funny--pig and calf). Both are wonderfully smoked, but the shank yields a lot more meat. Unlike ham, the meat is more gelatinous, so it's great for stews and soups and can take long simmering or braising. And they're inexpensive.

Smoked ham shanks are meaty and gelatinous. Perfect for soup and stews.
These were about three dollars, total.

Pork hocks are usually easier to find than shanks. When I lived in Michigan, my local grocer carried large, meaty shanks wonderfully smoked. Ironically, here in the South, they are difficult to find. Even more ironic, the only place that sells them is my local Target Super Store under the brand name "Cooks."

1-lb. meaty, smoked ham shank
1 whole clove
1, 19 oz. can cannellini beans, drained and rinsed (I use Progresso)
3 1/2 cups low-sodium canned chicken stock
1/3 cup chopped onion or leeks (or a combination)
1/3 cup chopped celery
1/2 cup chopped carrots
1 clove garlic, pressed or finely minced
2-3 sprigs fresh thyme or a few pinches dried, whole thyme
1/2 teaspoon smoked paprika (do not omit)

Place all ingredients but the smoked paprika into a 10-cup pot or Dutch oven with lid. Bring just to the boil. Reduce heat to low and simmer for two hours.

Remove thyme stems, clove and ham shank. When cool enough to handle, remove the meat from the shank and dice. Discard bones and fat. Return meat to soup and mix in. Add the 1/2 teaspoon smoked paprika. Stir. Taste for seasonings. Ladle into bowls and serve.

Notes: Paprika and smoked paprika are not the same, so don't substitute. If you really want to make this easy, buy carrots, celery and onions already cut and diced for you in the produce dept. of your local grocery store. Had I a fresh Roma tomato or two, I would have cut them up to add along with the veggies. But the smoked paprika gives a nice color to the soup.

Garlicky Pimento Cheese

2011-10-11T19:03:00.000-07:00

Failure really does breed success, especially in cooking. This recipe is the perfect example.

Pimento cheese (P.C.) is a culinary staple here in the South. I recently viewed a short video for a pimento cheese recipe via Saveur and thought I'd give it a try. It was okay. But since it's not something I grew up with, I really didn't have a "past experience" to compare it. I almost threw it out. But ingredients these days are dearly priced.

I put it in the fridge and went to bed thinking about it. (Yes, food bloggers are always thinking of food, ingredients and recipes.) The next day I tweaked it some. Then some more. Then some more. Finally, I realized I was in a no-man's zone and had no idea what I was looking for or tasting. And I was stuck on that bloody ingredient "pimento." I was tempted to add even more, but why??? Finally, I returned to the roots of my tastebuds: more garlic. But that didn't seem to work either. Disgusted, I covered it and thrust it back in the fridge.

The next day I thought I'd have one last taste before it hit the garbage. WOW! Time was all it needed. One night in the fridge and all the ingredients got their act together and put on one taste show. Is it a standard, southern pimento cheese spread? Probably not. Purists would guffaw at the addition of cream cheese. But it's good. Hot-damn good. And that's all that matters for this Yankee.

I LOVE the little jars!

15 ounces sharp white cheddar, divided
3, 4-oz. jars diced pimentos, drained (save some of the brine)
1/2 - 3/4 habanero pepper, seeded*
1/2 cup mayonnaise
1, 8-oz. package cream cheese, room temperature
1/2 teaspoon Tabasco Sauce and/or to taste
2 medium gloves garlic
1/4 teaspoon Worcestershire Sauce, but no more than 1/2 teaspoon
1/2 teaspoon Kosher salt

Using the large holes of a box grater, grate 10 ounces of cheese and add to a bowl. Grate remaining five ounces and set aside.

Using gloves, remove seeds and rib from 1/2 habanero pepper. Dice as finely as possible. Add to a small bowl. Add drained, diced pimentos to bowl and mix. Using a micro-plane or the smallest holes on a box grater, grate the garlic and add to pepper mixture. Stir. Mix in the mayonnaise and then add to grated cheese and mix through. If needed, add a bit of the pimento brine, but no more than one tablespoon.

Place softened cream cheese in a mini food processor and pulse until smooth. Remove and add to cheese and pepper mixture. Add Tabasco and Worcestershire. Mix. Salt to taste. Return about 3/4 of mixture to processor and pulse on and off several times to mix well. Return to bowl and add remaining five ounces of grated cheese.

Cover and refrigerate for at least one day. Taste and re-adjust seasonings as needed.

Notes: This spread is not over-powering in its heat. If you like it insanely hot, add more peppers or hot sauce. Also, purchase name-brand pimentos. Some of the generic brands lack taste.

*Each pepper differs in heat. Be careful of hot peppers and use plastic gloves when dealing with them. Be sure to rinse cutting surfaces that come into contact with them. Avoid touching your face, especially eyes, when dealing with any hot pepper.

Scalloped Potatoes with Leeks and Mushrooms

2011-10-03T15:54:00.000-07:00

This dish blew me away. It's a keeper and my new go-to potato dish. I kept going back for more and more. The depth of flavors was incredible. It's a classic and simple pairing of leeks and mushrooms tucked between thin-layered potatoes and cheese.

It's important to use a mixture of mushrooms for this recipe. I used a pre-packaged blend I bought from the grocery store that included crimini, shitake, and oyster mushrooms. They have a woodsy flavor you can't get from white button mushrooms alone. And don't sub onion for the leeks.

Serves 4-6

2 cups mixed, chopped mushrooms
1 cup chopped leeks
1 small garlic clove, pressed or finely minced
1.5 pounds potatoes
3/4 cup cheese (I used half white cheddar and Parmesan)
1 cup heavy cream
Kosher salt and pepper to taste

Cut off root ends of leek and slice off to area that is just beginning to turn green (see picture above). Slice in half lengthwise. Peel apart and check for sand and grit. Wash if necessary. Pat dry and chop.

Add about 2-3 teaspoons olive oil to a pan and sautee leeks just until they begin to brown. Remove to a plate and set aside.

Add a bit more olive oil to pan and add mushrooms. Cook just until they begin to give up their juices, 5-7 minutes. Add leeks to pan. Stir. Add garlic and stir just until fragrant, about one minute. Remove from heat. Salt and pepper and to taste.

Microwave cream just until warm, about 1 minute. Set aside.

Peel and slice potatoes into 1/8-inch rounds using a mandolin. Save largest rounds to be placed on top last.

Butter or spray an 8 x 8 inch baking dish. Gently layer half of the potatoes into dish in overlapping rows, like shingles. Do one row horizontal, the other vertical. Give a slight sprinkle of Kosher salt and pepper. Spoon mushroom and leek mixture over potatoes. Sprinkle with half the cheese and then layer rest of potatoes on top, ending up with largest slices. Drizzle in the cream being sure to coat top layer of potatoes. Cream will not rise to cover the entire dish. Top with remaining cheese.

Cover tightly with aluminum foil. Bake in a 400 F. degree oven for 35 minutes. Uncover and continue to bake uncovered for another 30 minutes or so until potatoes are tender and top is golden. Remove from oven and allow to sit for at least 20 minutes to allow potatoes to re-absorb juices. Cut and serve with a dollop of sour cream, if desired.

Notes: if you use a shallow dish, spray the foil so the cheese doesn't stick.

Scalloped Potatoes with Three Cheeses

2011-09-30T17:00:00.000-07:00

Use fresh cheeses for a great scalloped potato dish.

The first time I made this was for a family Christmas served alongside a beef tenderloin. Relatives still talk about it. What's not to like? Creamy potatoes baked with cheddar, Parmesan and blue cheese. Use quality cheeses that you grate yourself. If I use blue cheese, I generally use Maytag Blue. For the recipe below, I used Gorgonzola. Instead of using all milk, I use about 2/3 whole milk and 1/3 half-and-half. Either way, don't use a reduced-fat milk. I generally use a mixture of shallots and yellow onions.

A mandolin makes easy work of grating the potatoes. Do not use boiling or waxy potatoes. You want starchy Idaho spuds.

(Adapted from Bon Appetit)

3/4 cup grated (packed) extra-sharp Cheddar cheese (about 4 ounces) I prefer white, not yellow
3/4 cup crumbled blue cheese or Gorgonzola (about 4 ounces)
1/3 cup grated (packed) fresh-grated Parmesan (about 1 1/4 ounces) do NOT use the canned stuff
[I probably use a bit more of all the cheeses]

4 pounds Russet potatoes, scrubbed, peeled, cut into 1/4-inch rounds (I think 1/8 is better)
1 1/2 teaspoons salt, divided (I prefer Kosher)
1/2 teaspoon black pepper, divided
1/4 cup finely chopped yellow onion (I use a combo of onions and shallots)
3 tablespoons all-purpose flour
4 tablespoons butter

3 cups whole milk (I use one cup whole milk and one cup half-and-half)

Pre-heat oven to 400 F. Butter or spray a 13 x 9 x 2 glass baking dish (I recommend spraying with Pam).

In a medium bowl, mix together all the cheeses. Set aside.

Grate potatoes. Set aside. Either grate or finely chop the onion/shallot. Set aside.

Measure milk/cream mixture in a glass measuring cup. Microwave until warm. Set aside.

Using half of the potatoes carefully arrange them in rows in the baking dish, overlapping slightly. I go one row down the length, and then the second row across the width. Sprinkle with 3/4 teaspoon of the salt and 1/4 teaspoon pepper. Evenly sprinkle the onion mixture over it then the flour. Dot with 2 tablespoons butter. Sprinkle half of the cheese mixture over this and reserve the rest of the cheese.

Now top with the rest of the potatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper and dot with remaining two tablespoons butter.

Pour warmed milk over the potatoes (it will not cover them completely). Tightly cover dish with foil. Bake for 45 minutes. Remove foil (liquid may look curdled, that's okay, especially if using all whole milk). Evenly scatter the rest of the cheese over casserole. Bake an additional 45 minutes, uncovered, until cheese is a deep golden brown and potatoes are tender and creamy.

Oh, my!

Remove from oven. Let sit a good 20-30 minutes before serving.

This recipe is easily halved. Bake in an 8 x 8 dish and adjust cooking time accordingly. I bake it covered for about 35 minutes and then uncovered for about another 40 minutes or so.

(This may be prepared two hours ahead. Let stand at room temperature. Cover and re-sarm in 375 F. oven for about 20 minutes)

NOTES: People always love to add more cheese. Be careful. More cheese may add more oil and grease, not necessarily taste. A little cheese with potatoes goes a long way.

Scalloped Potatoes with Garlic and Goat Cheese

2011-09-27T07:09:00.000-07:00

Spudlucioius!

I just kind of assume it's the French who had the culinary genius to bake ultra-thin layers of potato in cream. I mean, just look at that photo. Magnifique, n'est pas? It's a work of art!

Three kitchen utensils make this recipe a breeze to prepare: first and foremost is a mandolin. No kitchen should be without one. Next is a scale. How many times have you told yourself you were going to get one? You need two pounds of spuds. And last, but not least, a garlic press. Or a micro-plane. Okay, that's four.

A mandolin makes easy work of slicing potatoes. Always guard your fingers
and never look up while slicing. Keep your eyes on the task at hand.

Use large starchy Idaho potatoes, not red or yellow waxy ones. Use a good goat cheese. People who don't like goat cheese will love these potatoes. Trust me. This is Bon Appetit recipe. I used a flavored goat cheese instead of plain it called for and changed the process of preparing a bit.

1 cup whole milk
1 cup whipping cream
1 5-oz. log garlic and herbs goat cheese, softened
1 large garlic clove, pressed or finely minced
1 1/2 teaspoons regular table salt
3/4 teaspoon regular black pepper
1/8 teaspoon freshly grated nutmeg (do not omit)
2 pounds starchy potatoes, such as Idaho or Yukon Gold

Preheat oven to 400 F. Butter or spray a glass baking dish 11 x 7 x 2, which I prefer. But mine was out of commission at the time so I used an 8 x 8 which also worked.

Measure your milk and cream into a glass measuring cup and microwave until warm (not hot). Add your softened goat cheese and with the tines of a fork begin working it into the cream mixture so it dissolves. Add the garlic, salt, pepper and nutmeg. Taste and re-adjust seasonings, if necessary. Set aside.

Scrub and peel your potatoes. I don't peel, I just use a metal scrubbie to wash them well which removes some of the skin. Slice 1/8-inch thin. Save the largest slices to place on top of dish.

Place 1/3 of the potatoes on bottom of dish, overlapping slightly but neatly in rows. Whisk cream mixture and pour 1/3 on top. Continue layering and adding cream mixture 2 more times. I use the smaller pieces to place around the perimeter of the dish.

Bake uncovered for 1 hour and 10-15 minutes. Allow to rest a bit before serving.

Turkey Soup with Dumplings and Meatballs

2011-09-22T15:12:00.000-07:00

Savory-spiced ground chicken (or turkey) meatballs add depth to this rich soup.
Celery leaves make a great garnish for just about anything
and are usually on hand more so than fresh parsley.

This recipe has a few "twists." First, I no longer use "diced chicken or turkey" when I make turkey or chicken soup. I use ground chicken that I make into tiny meatballs, even for turkey soup. They add a ton more flavor and it's easy to incorporate spices into the mixture.

Where I live in the South, it's difficult to find good noodles. I have no idea why. And it's almost impossible to find broad flat noodles--they're twisted which I find, well, twisted. What's up with that? I bought some frozen "dumplings" that were already rolled out, but they were tasteless and I ended up tossing the box into the garbage.

In the Midwest I had access to Amish noodles or frozen Kluski noodles, all made with egg yolks and wonderfully fluffly. If you have access to them, by all means use them. But now, I just make my own. It's actually simple, especially if you have a mini-food processor. If you don't want noodles at all, sub in some rice.

Noodle. Dumpling. What's the difference? To me, these are "flat dumplings." They are made with egg, rolled out, and tend to puff up just a bit, unlike a noodle, as they absorb the stock.

When I first made this soup and gave it to friends, they all said they "wanted more." Trust me, it's those little meatballs and the homemade stock. Enjoy.

6-8 cups homemade turkey stock: Kitchen Bounty: Turkey Broth
1/2 cup sliced carrots
1/2 cup diced celery (less rather than more)
2-3 tablespoons unsalted butter

1 cup ground chicken (or turkey)
1/2 teaspoon dried savory
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon table salt and pepper to taste
2-3 teaspoons dried parsley flakes

1 cup all purpose flour
4-6 tablespoons tepid water
1/2 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon baking powder
2 egg yolks

Bring your turkey stock to a simmer and add carrots and celery. Taste for salt.

In a small bowl, mix together the ground chicken, savory, onion and garlic powder, parsley, salt and pepper. Be sure to mix really well. Set aside.

It's important to mix the spices well.

Place the flour, salt, and baking powder in a mini food processor. Pulse. Add egg yolks and olive oil. Pulse. With top on and motor running, begin dribbling in the water, pulsing backwards if necessary. When dough comes together as a mass and leaves the sides of machine, it's done. Remove from processor and knead one or two times. Cover with cloth and allow to rest 30 minutes.

Using the small end of a melon baller, scoop chicken mixture and add to turkey stock. It's not necessary to make them into a perfect "ball" shape. They will float to the top as you add them. As they cook, they will yield their flavor to the stock.I a

Ground chicken gives a lot more flavor to your soup that diced
chicken or turkey.

After 30 minutes of resting, cut the dough ball in half and roll on a floured surface. Roll to about the thickness of poster board or thin cardboard.

You may cut the dough any way you like. Sometimes I cut it into small squares. Sometimes I use a cake-decorator tip and cut out circles. I like small "dumplings" or noodles that fit on a spoon.

If making circles or other shapes, re-roll scraps of dough and then proceed with other half. Place dumplings into simmering soup.

Bring to a nice simmer, not a boil. I tend to avoid "boiling" soups. Cover. Simmer for ten minutes. Lower to a slow simmer and taste for salt and pepper. Add butter. Cover and leave on low for 30 minutes or more. The dumplings will have "plumped" up a bit. The longer they sit in the soup, the better they will taste.

Ladle into bowls. Garnish with celery leaves and, if desired, sprinkle with dill. I love it with dill.

My Favorite Baked Chicken Leg Quarters

2011-09-20T05:47:00.000-07:00

Note how the meat of the lower leg has pulled away from the bone.
That means it's done. It's important to baste the last 25 minutes
to achieve this golden, brown skin. And you want just a bit
of that blackened spiced mixture.

I snagged a five-pound bag of chicken leg quarters at my grocery store on sale at my grocery store for only 2.99! That's a whole lot of eating for little money. And it's a brand I like. The quarters are both meaty and juicy.

You'll need a garlic press for this recipe. You want your garlic to be a "paste." Why? Well, when garlic is a paste, it's not apt to burn the way minced garlic will. If you don't have a press, simply mince your garlic fine and then put the salt on it and, using the broad side of a knife knead it back and forth, working the salt into the garlic until a paste is formed. Or just use a mortar and pestle.

I gnaw these babies to the bone and lick my lips!

2 leg quarters
2 large cloves garlic, pressed
3/4 teaspoon dried thyme
3/4 teaspoon Old Bay's Seasoning
1/2 teaspoon Kosher salt
Pepper, freshly ground
1/4 heaping teaspoon ground cumin
2-3 teaspoons olive oil
1/4 teaspoon Tabasco Sauce
1 tablespoon butter
1-2 tablespoons (about) dry white wine

Pre-heat oven to 375 F. degrees

Remove any excess fat from leg quarters and rinse well under cool water. Pat dry with paper towels. Place in a shallow baking dish. I prefer metal.

In a small bowl mix the garlic, thyme, Old Bay's, salt, cumin, Tabasco, and several good grinds of fresh pepper. Add olive oil a teaspoon at a time. Using the back of a spoon, mash all the ingredients together to kind of form a paste. Taste. The garlic flavor should be in the forefront along with some heat.

Coat the chicken evenly with the spice mixture.

Place pan in oven and bake at 375 for 20 minutes. After 20 minutes, remove the pan from the oven. Raise the temperature to about 425. Splash in two tablespoons dry, white wine into pan and one tablespoon butter. Swirl it around a bit to mix with the juices. When butter is melted, baste the leg quarters with the "sauce." Return to oven and continue to bake for an additional 25 minutes, basting several times. Basting is important to get that golden-crisp skin. I leave in oven for ten minutes then baste. After that, I baste two more times every five minutes.

Remove from oven and allow to rest 20 minutes before serving. I find I enjoy these much more after sitting for 20 minutes or so. Just out of the oven, they're too hot to handle. I like to be able to pick one up and bite into it to get a mouthful of crispy skin and juicy meat.

Notes: If your legs quarters are on the small side, reduce cooking time by several minutes. Try to cook leg quarters that are about all the same size. I've also done this with just thighs.

Turkey Broth with Rice and Carrots

2011-09-15T07:04:00.000-07:00

Cooking is just as much about beautiful as delicious. And this is already both!

No canned soup can even begin to compare with homemade. And there's nothing more comforting than the rich aroma of a homemade pot of soup simmering away and filling your home with that tantalizing scent. Served with a crusty, artisan loaf of bread and a salad, it's a meal in and of itself. And leftovers just get better and better.

Turkey soup is one of my favorites. It has a depth and richness difficult to achieve in a chicken broth. And it's easier to find turkey "parts" than chicken parts. Here I've used turkey necks. Five turkey necks will give a good quart of soup. You don't have to use fresh herbs.

This is a basic turkey stock. From it, you can make all kinds of soup and it's easily doubled. Next week I will post my recipe for turkey soup with dumplings and meatballs.

For the Stock:

1 1/2 pounds turkey necks (about 5-6)
1/2 large yellow onion, roughly sliced, peels and all
1 1/2 stalks celery, roughly chopped
1 1/2 carrots roughly chopped, no need to peel
1 small clove of garlic either sliced or just smashed (I usually just smash it and plunk it in the stockpot, peels and all
1-2 springs of fresh thyme or about 1/4-12 teaspoon dried
3 fresh sage leaves (optional) but don't use dried sage since it will cloud your broth
5 cups cool water
2 teaspoons Kosher salt
12 peppercorns (optional)

For the Soup:

6 tablespoons washed, raw white rice (not instant)
1/2 - 3/4 cup chopped carrots
1/3 cup chopped celery
Salt to taste
Dried dill or parsely (optional)

Wash each turkey neck under cool water and place in a stockpot large enough to handle all ingredients.

Turkey necks make great stock because of all the tiny bones.
And they're inexpensive. I often pick a few packs and freeze them.

Wash your carrots and celery, roughly chop, and add to stockpot along with onion (the peels will help turn the broth a rich golden color), garlic, and herbs. Fill with cool water just until the ingredients begin to float, about 5 cups of water and certainly no more than six. The less water, the stronger your stock. You may sub some of the water with canned chicken stock. Sprinkle with salt.

Place over medium heat and bring just to a simmer. Do not boil. Boiling with cloud your turkey stock. Cover and simmer for 4-8 hours, (this is easiest on an electric stove top) checking and stirring occasionally. (I often put it on the stove just before I go to bed and then it's ready when I get up.)

Place a colander in a large bowl in your sink. Carefully dump the ingredients into the colander. Remove colander and place over the stockpot for about 10 minutes or so to catch any excess drippings. Return drippings to bowl.

Rich, golden turkey stock flavored with fresh vegetables and herbs.

At this point, most of the nutritional value of your ingredients have leached into the stock itself. Just throw them out. Sometimes I'll pick some of the meat off for my cat. I just dump the colander ingredients into a plastic grocery bag (make sure it has no holes!)

Wash out your stockpot. Place a sieve over it and now strain your stock from the bowl back into the stock pot.

Taste your stock and add more salt if necessary, a little at a time. Be careful to never over-salt your stock--it's easy to do. Place the raw rice in a sieve and wash under cold water. Why? You want to get rid of the starch that could cloud your soup.

Carrots and celery with rice make a simple and rich turkey soup.

Wash and cut your celery and carrots. Place in stockpot and bring to a simmer. Now add the rice. Cover and simmer until rice is fluffy, about 20-30 minutes. Remove from heat and sprinkle with a bit of dried parsley if desired. Allow to sit for another 20 minutes or so.

Ladle into bowls and, if desired, sprinkle with dried dill.

Delicious! (I've had this spoon since I was five years old!)

Notes:

After putting your stock through the sieve, you may cover it and place in the refrigerator if you don't want to assemble a finished soup that day. The fat will have risen to the top and solidified and is easily peeled away, if desired. OR instead of refrigerating your stock, place in freezer bags and freeze until ready to use.

If you use regular table salt, use half of the Kosher amount. But Kosher salt is milder in flavor and is recommended.

When making the stock, use up your largest carrots and the outer ribs of celery saving the more tender ones for the actual soup.

But I Can't Cook! Ten Easy KB recipes You Can Make!

2011-09-09T04:57:00.000-07:00

There was a time when even the best of cooks and chefs couldn't cook. It's a skill that takes time and patience. And repetition.

If you are one who thinks he/she can't cook, Yes you can. In fact, you can do an awesome job! A few pointers on getting started:

Start simple. Avoid complicated recipes with many ingredients.
Read over the entire recipe from start to finish, several times. If you don't understand something, look it up or ask someone who does.
Have all your ingredients on hand and already measured out.
Know what pots and pans you are going to use, including utensils. Things can burn and get out of control when you're pulling open drawers and opening cabinets trying to find things.
Have things like pot holders handy.
Keep a bit of warm, sudsy water in the sink for quick clean up of spills, etc.
Turn off your cell phone. Put on some nice music that won't distract you. Tell people to keep out of the kitchen--your kitchen. Remember the old adage: Too many cooks spoil the broth.
When using a burner, gas or electric, begin low. You can always dial up.
And never walk away from a simmering pan or pot. A neighbor recently put some bacon on the stove and then took a call on her cell phone as she walked to the deck outside. By the time the smoke alarm went off it was too late. The apartment had filled with smoke and she had a lot of cleaning to do. Moral of story: We also cook with our ears. Stay within earshot.
Don't change a recipe. I always advise to first make a recipe as is. You can change it the second time around.

Kitchen Bounty: Easy Rice with Spinach and Parmesan Cheese (Company Rice)
People will think you're a genius when you serve this savory dish.

Kitchen Bounty: Mashed Potatoes
Even people who cook well make crappy mashed potatoes. A bowl of warm, fluffy spuds can be a meal in itself.

Kitchen Bounty: Potato and Bacon Pie
This is pretty straight forward. It's a lot of cutting, but worth it.

Kitchen Bounty: Cube Steak Neapolitan
Bring this to the table and you'll get applause!

Kitchen Bounty: Ground-Beef Stroganoff
Serve this with mashed potatoes for a filling meal.

Kitchen Bounty: Pasta with Garlic, Olive Oil and Parmesan
It doesn't get much easier than this. Just be sure to have a huge bowl to do the mixing.

Kitchen Bounty: Rice and Chicken (Easy Risotto)
If you have a food processor, you're in business.

Kitchen Bounty: Veal Stew
Lovely and delicious.

Kitchen Bounty: Ham and Hominy Soup
If you can open cans, you can make this. People will want the recipe, so be ready!

Kitchen Bounty: Split Pea Soup with Bacon and Rosemary
Another great, easy soup!

My Patio Garden

2011-09-07T07:39:00.000-07:00

"Peepers" love my patio garden. This little guy festoons the Pixie's hat like a jeweled broach.

Have you ever noticed that people who like to grow things also like to cook? When I moved into this ground-floor apartment, I knew I'd have to have something growing outside to tend to. It turned into 25 pots, one bird bath and one small fountain. This year I warned myself to cut back. Of course, I increased it.

Here in the South, we have an extended growing season that begins in March and goes all the way through October, even November. Soon I'll switch out the outgrown plants for mums and pansies.

This little guy has been watching over my gardens for the last 20 years.

This is his brother hiding behind the blue salvia.

A storm blew through the other day baptizing an oak leaf
in the bird bath.

Children's garden tools are great for patio gardens.

Coleus and vinca do really well here in the South. In the summer,
I often water 2-3 times a day.

This is a single coleus planted in an urn. It's about three feet across!
(Chalk, my cat, in the background.)
To the bottom right is a pot of herbs:

Sage, French tarragon and Italian oregano.

This year I gave Mr. Thyme his own pot and placed him in a somewhat
shady spot. He is lush and abundant. Soon I'll cut it back
and dry the leaves for winter use.

Basil get its own pot and is still going strong (finches love to nibble at the seeds).

This year I extended the common patio with cement pavers to increase my property. I think
it's called "Manifest Destiny." LOL.

Pentas (foreground) do really well here in the South.
This year, I gave them their own huge pot.
This picture was taken about a month before picture #2,
so you can see
how fast things grow here.

I have to fill the watering can from the bathtub since I don't have an outside spigot.

This year I kept the French wash tub simple. Last year I had fish
and lots of plants (see below), but it was too messy. I think I have so many
frogs because they are attracted to the sound of the water . . .

I planted three pots of the black-eyed Susan's. They've just about finished blooming
and the yellow finches love to peck at the seed heads.

The zinnias are just about spent. Soon I'll replace them with mums and
fill in bare spots with pumpkins.

Last year I laid flagstone in front of the patio.

Last year's "pond."

Snow in the South is always cause for a celebration. We had several unusual snowfalls
last year, but they never last. Nor does winter. By March, it's time to re-pot all over again!

Philly-Style Cube Steak

2011-08-31T07:58:00.000-07:00

Sometimes, I surprise even myself!

Cube steaks are economical and versatile. They don't carry much on the flavor side, so they lend themselves to creative interpretation. And ingredients.

I look for medium-sized cube steaks.

Here, they are the vehicle for "Philly-style" ingredients of onions, peppers, mushrooms and cheese. I used a sharp Provolone. I have also used a mild Havarti jalapeno (Boar's Head brand). The surprise ingredient is the salami. Don't omit it. A few slices of paper-thin hard salami add a lot of flavor to otherwise insipid cube steak.

Have your deli cut the number of pieces of salami and cheese you will need. It's fresher and less expensive.

The first time I made this I only used enough veggies to cover each cube steak. On subsequent trials, I increased the amount to be able to serve some on the side which I now prefer. Feel free to add yellow, orange and/or red peppers. I usually pick up what's cheapest. If you like heat, add a jalapeno or similar hot and spicy pepper.

Serves 2

2 cube steaks, medium in size, about 4 oz. each
1/2 large green pepper, thinly sliced*
1/2 onion, sliced, and then each slice cut in half
2-3 button mushrooms, sliced
1 large garlic clove, minced or pressed
Dried thyme, a pinch or two
Red pepper flakes, a pinch or two (optional)
4 slices paper-thin deli hard salami (don't omit)
4-6 slices Provolone cheese, cut in half
Flour
Seasoned Salt
Salt and Pepper
Butter
Smoked paprika or regular paprika (optional)

Season the cube steak with seasoned salt and pepper. Dredge in flour. Lay aside.

Sautee onion and pepper in a bit of olive oil and a tad of butter over medium-low heat. When they begin to get soft and turn a bit brown, add the mushrooms and 1/2 teaspoon salt. Sautee until mushrooms begin to get soft and release their juices. Add garlic and just stir until fragrant. Stir. Remove pan from burner and place vegetable medley onto a plate.

Add a bit more olive oil to pan and when hot fry cube steak. (I was really bad and fried mine in some bacon grease I had saved in the fridge.) When juices appear on surface, flip. When juices appear on second side, it's done. It doesn't have to cook all the way through since it will bake in the oven for a bit.

Remove cube steak to shallow oven-safe dish or just keep in the pan you used. Cover with two slices of salami. Cover evenly with pepper/onion mixture. Place additional mixture around it. Bake, uncovered, for about ten minutes.

Remove from oven and cover with cheese. If desired, sprinkle with paprika (I prefer the smoked paprika). Return to oven until cheese is melted, about a good five minutes. Allow to cool a bit and serve.

After ten minutes in the oven, note the browner, more caramelized onions.

I sprinkled the cheese on this one with a bit of smoked paprika before placing in the oven.

Notes: One thing I learned from working in a deli with hardened New York Italians for customers: the only way to eat hard salami is if it's sliced paper thin. It really does make a difference. The slice is buttery and seemingly melts in your mouth. Thicker pieces can be chewy.

Baked Salmon

2011-08-29T17:30:00.000-07:00

I like my salmon simple. Herbs. Salt. A bit of seasoning. Good olive oil. A lemon twist on the side. Of course, it all depends on the quality of the salmon. Lately, I've been getting the some of the best salmon I've ever had from my grocery store. It's fresh, not frozen, Atlantic salmon. It's light in color and the texture is at once buttery and velvety with a very mild taste.

If you follow my blog, you know I'm an advocate of Fines Herbes. And fines herbes is the essence of this recipe. They temper the fish with just the correct degree of flavor without overpowering it. Heating the pan in the oven first gives a crisp skin.

I serve this with a wonderful pre-packaged blend of veggies and rice from Bird's Eye. It's a combination of brown and white rices, corn, carrots, and peas. It has no nasty "sauce." Nuke it for 3 minutes or so, in its own bag, and it's done. Add any sauce or dressings you want. I drizzle with a bit of Lee Kum Kee soy sauce (don't use grocery store brands--yuck!).

Serves 1-2

3/4 - 1 pound fresh salmon fillet with skin
Fines Herbes (equal amounts of dried chervil, parsley, tarragon and chives)
Dried dill
Kosher salt
Pepper
Garlic powder
Extra virgin olive oil

Preheat oven to 350 F. While pre-heating, place a shallow pan inside.

Using a wet paper towel, wipe both sides of the salmon. Drizzle the flesh with a really good olive oil. Lightly sprinkle with a bit of garlic powder and then dried dill. Sprinkle evenly with fines herbes. Using your fingers, lightly tap the herbs into the fish so that they soak up the olive oil. Give a slight sprinkle of Kosher salt and fresh-cracked pepper.

Using a sharp knife, cut off the thin part of the fillet. Place on top of the thicker part, skin side up. Sprinkle the skin with just a bit of Kosher salt.

The thinner piece of salmon can overcook quickly.
By removing it and placing it on top of the thicker piece,
it stays moist.

Using a pot holder, remove the hot pan from the oven. Drizzle with a bit of olive oil and sprinkle with Kosher salt. Place the salmon, skin side down, into the pan. Bake for about 20 minutes or so and certainly no longer than 30 minutes. As soon as it begins to flake, it's done. The middle should still be a bit rare and juicy.

The bottom ends have begun to flake. The "spine"
or middle part of the salmon on the left is liquidy. The "white spots"
are the fish oils.

Remove. Serve with lemon slices.

Notes: You don't have to cut off the thin part of the fillet. But I find it usually overcooks if left intact.

Baked Chicken Wings

2011-08-22T06:33:00.000-07:00

Oh, my. I did enjoy these . . .

I've been making wing recipe after wing recipe trying to find one I really like (Buffalo Wings are for a later date). I tried Asian-inspired. I tried Italian-inspired. I tried fresh herbs. Lemon. Garlic. Finally, I decided to just wing it (sorry, couldn't resist the pun) and used ingredients I like.

North Carolina doesn't allow grills in apartment complexes, so I'm limited to my oven. One recipe I tried would have been dynamite--if the wings were grilled. But in the oven, it just didn't work.

I love chicken wings. They are tender and juicy with little fat. The Fines Herbes used here add just the right blend of taste. When baking, as opposed to grilling, I found less garlic was better than more because in the oven wings don't bake for a long period of time and there is no "flame" to sear and mellow the garlic.

Many recipes called for baking wings at a high temperature of 400-425. I thought it dried them out too fast. And I realized I really wasn't after a "crisp" wing as much as I wanted one that was flavorful and still juicy and "buttery." The rough-grated Parmesan at the end of baking does give a note of "crispness" if you want. But, again, it was the subtle taste I wanted.

A six pack of wings on sale can be had for about 2.50, and that's how I purchased all my wing "experiments." A real bargain.

Six chicken wings
1 good tablespoon Fines Herbes*
1 small garlic clove, squeezed through a garlic press or finely minced
2 tablespoons melted butter
2-3 tablespoons olive oil
1/4 - 1/2 teaspoon Tabasco Sauce
1/4 cup rough-grated Parmesan cheese
1/2 teaspoon Kosher salt
Freshly ground pepper

Wash, drain and wipe dry the chicken wings. Cut off the tips (and freeze for making chicken stock).

In a small bowl microwave the butter just until melted. Add the Fines Herbes and garlic. Stir. Add the olive oil and 1/2 teaspoon Kosher salt and Tabasco.

Place wings in a large, sealable plastic bag. Add the butter-herb mixture. Squeeze out air and massage the the wings until they are evenly coated.

Marinate for at least two hours, refrigerated. About 30 minutes before baking, remove wings from fridge and run entire, sealed bag under hot water to de-congeal. Give another good "massage" and allow to sit for about 15 minutes or so.

Preheat oven to 375 F degrees. Line a baking sheet with foil that has been sprayed with non-stick oil. Evenly space wings squeezing out as much "sauce" as possible to evenly coat the wings. Sprinkle with freshly-grated pepper.

Bake for 20 minutes. Remove from oven and raise temperature to 400 F degrees. Sprinkle grated Parmesan over wings and return to oven. Bake an additional 15 minutes until cheese begins to melt and turns golden.

Remove wings from oven and allow to stand at least 15-20 minutes.

For this batch, I used a finer grate of cheese. I prefer
the rough-grated as pictured above.

* Fines Herbes is a blend of chervil, parsley, chives and tarragon in equal amounts. I usually just make own using dried herbs. I make a large quantity and keep in a Ziploc bag. If you don't have them, just use one good teaspoon each of the above dried dried herbs to make this recipe.

Notes: For the cheese, I used Grano Padano which isn't as salty as Parmesan. Don't use a crappy cheese. Serve these with simple buttered white rice, green vegetable and chilled dry, white wine.

Bacon-Wrapped Chicken with Sage Leaves

2011-08-12T06:24:00.000-07:00

These are fun to eat with your fingers. Cut in half, they'd make great hors d'oeuvres.

Here's a nifty and simple recipe that I'll be making again. I grow "purple sage" which is what I used. This is the kind of recipe that is more a "procedure" than ingredients exactly measured out.

Fresh sage leaves
Chicken tenders
Seasoning (I used garlic powder, Lawrey's, Bell's Seasoning*, and freshly cracked pepper)
Bacon, one slice per chicken tender
Olive oil

Wash and pat dry the chicken tenders. If large, snip out the white tendon. Lightly season with seasoning of your choice. Place sage leaves the length of the tenderloin.

Wrap each with bacon. If your bacon has "fatty ends," trim. Wrapping can be a bit tricky. I found it easier to lay the tenderloin on top of the bacon, about an inch or two below the top end. Fold that end down on the chicken and then begin wrapping the the long end around it, raising the chicken up from the board as you go and stretching it a bit as you wrap it.

Grind fresh pepper over the wrapped chicken. Heat a pan over medium-low heat and drizzle just a bit of olive oil in the pan. Place bacon-wrapped chicken, sage side down. Fry until brown, about 6 minutes or so. Flip and crisp the other side. Remove to paper towel to blot and serve warm.

Notes: This is adapted from "Everyday Food." They used one large sage leaf per tenderloin and really didn't season the chicken. It's up to you. As an experiment, I did use pancetta with one which made wrapping easier, but I preferred those made with the bacon. I wouldn't grill these. Why? You want the sage leaves to 'crisp' as they fry. Grilling would just burn them.

*I love Bell's Seasoning. It is heavy on the rosemary and perfect for any poultry. And the little box is just beautiful packaging.

Grilled Pork Tenderloin with Rosemary and Garlic

2011-08-03T06:22:00.000-07:00

You really need a grill for this recipe, either gas or charcoal. I've made it in the oven, but it's not half as good. I've also seared it in a cast-iron skillet and then finished it off in the oven. Better, but not the same as seared over an open flame. Fire does magic to rosemary and garlic and adds needed smokiness to the pork itself so all the ingredients roast into one great recipe. Sometimes I put a branch of rosemary on top of the pork as it roasts so the heat releases the oils.

This simple marinade isn't overpowering and complements the delicate pork taste. Look for tenderloins on sale. Usually, there are two per pack. And don't confuse pork tenderloin with pork loin--they are two different cuts of meat, the tenderloin living up to its name--more tender and very lean, but usually quite moist. If you are having guests, this is a great recipe. You can marinate the meat the day before and grilling is a snap. Several tenderloins will feed quite a few people.

I like my pork grilled until there's just a hint of a pink blush in the center. When done (160-165 depending on thickness) remove from grill and place on plate. Tent with foil and allow to rest about ten minutes. Save collected juices and add just a tad of water and a teaspoon of butter. Microwave just until bubbly. Cut the meat into thin slices and drizzle gravy over the top.

2, 3/4 lb. pork tenderloins

For each tenderloin:

1 large garlic clove
1 teaspoon Kosher salt, divided
1/4 teaspoon ground pepper
2 teaspoons fresh rosemary, finely minced
1/2-1 teaspoon minced thyme leaves (optional)
1-2 tablespoons olive oil

Finely chop the garlic. Leaving it on the cutting board, add 1/2 teaspoon salt. Using the flat end of your knife and, working it back and forth, work the salt into the garlic forming a kind of paste. Or just use a mortar and pestle.

Remove to a small bowl. Add rest of ingredients and mix. Coat the entire tenderloin with the mixture. Sprinkle the top with about 1/2 teaspoon of Kosher salt. Wrap in plastic wrap. Refrigerate for at least several hours (I've gone as long as two days.)

About 30 minutes before grilling, remove from refrigerator and unwrap. Keep the marinade mixture on the meat.

It there's a thin "tail" on the tenderloin, fold it under and secure with a toothpick or tie it in place to create a uniform, round tenderloin.

Pre-heat grill and cook on moderate, about 350 if using a gas grill, turning every once-in-a-while until done, about 160 F degrees, anywhere from 20-30 minutes depending on thickness of meat.

Makes great, cold sandwiches if there's any leftover.

Notes: If at all possible, use "home-grown" rosemary. The flavor is more pronounced and sharper than store-bought. The older the rosemary bush, the better the taste.

Individual Peach-and-Ginger Upside-Down Cakes

2011-08-01T04:52:00.000-07:00

Simple as sin to make . . . and, oh, so heavenly to eat!

This is an Alton Brown recipe. And it's truly a winner! I followed it to the letter but added a few sprinkles of cinnamon to the buttermilk batter. The key here is to have firm, ripe peaches. The combination of peach, ginger and brown sugar is classic. Vanilla ice cream or whipped cream, in my opinion, simply detracts from this gorgeous little dessert.

Ripe peaches and ginger are a classic duo.

2 firm ripened peaches
3 tablespoons minced candied ginger (1 ounce)
1/4 cup light-light brown sugar, divided
2 tablespoons cold butter
1/2 cup all-purpose flour (2.5 ounces)
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon Kosher salt
Cinnamon (optional) a few shakes
1/2 cup buttermilk (shake before using)
1 tablespoon melted butter
1/2 teaspoon vanilla
1/3 cup sugar
4, 6-ounce ovenproof ramekins

Preheat the oven to 350 F degrees. Spritz the ramekins with a bit of cooking spray. Place on a baking sheet.

Divide the 2 tablespoons butter evenly among the ramekins. (Simply cut the two tablespoons of cold butter in half, then cut each half in half and then half again). Now evenly distribute the brown sugar over the bottom of each ramekin one tablespoon at a time (four tablespoons = 1/4 cup).

Each ramekin will get 1/2 of a peach. Cut the peach in half and pull apart. Remove the pit. Now cut the 1/2 piece in half again and then peel it with a sharp knife. Cut each quarter into 4-6 slices for a total of 8-12 slices and place on top of the brown sugar and butter.

Evenly distribute the minced, candied sugar over the surface of the peaches in each ramekin.

Measure the flour, baking powder, soda, salt and cinnamon (if using) in a small bowl. Mix to incorporate.

In a medium bowl, mix and dissolve the sugar in the buttermilk, melted butter and vanilla.

Add the dry ingredients to the wet by hand with a spoon or whisk just until mixed through. Don't dawdle when doing this. The reaction of the buttermilk and baking powder begins immediately.

Divide batter evenly over the peaches.

Place filled ramekins on the baking sheet and bake 20-25 minutes until an internal temperature of 190 F degrees is reached. Mine took the full 25 minutes.

Remove from oven and allow to cool a good 5-10 minutes. Don't be alarmed if they "fall" a bit. Run a sharp knife around the edge. Place a plate on top and carefully flip upside down to loosen the cake.

Honestly, you really need to make this recipe!

These are great warm (not hot) and at room temperature.

Notes: Avoid buying small, name-brand jars of candied ginger that are overly priced. Instead, look for it in the dried fruit and nuts sections of the grocery store or at health-food stores where it less expensive.

Potato Salad with Basil, Dill, and Lemon

2011-07-30T16:03:00.000-07:00

P.S. Don't forget the PS!

This isn't your grandmother's potato salad. But next to hers, I love this one. It's simple and "clean." Whenever I make it, usually in the summer months, I always question myself, "Why don't you make this more often?"

A cold potato salad is perfect fare for the hot summer months. And it goes with just about anything from hamburgers to steaks to salmon. It's a meal in and of itself with a fresh, from-the-garden tomato dressed with olive oil and aged Balsamic vinegar and a slice or two of sweet melon for dessert. It's not necessary to use fresh dill for this, but it is imperative to use fresh basil--and don't skip the lemon.

Use small red potatoes since they are waxier than Idaho potatoes. Scrub, but don't peel. After they are cooked, the peels will begin to slip off as you cut them. I like a bit of the peel to show in the PS. This recipe is easily cut in half.

3 pounds red potatoes
3 tablespoons rice vinegar (seasoned or unseasoned)
3/4 cup real mayonnaise
1/2 cup thinly-sliced green onions, white and green parts
1/2 cup celery, diced (split large stalks into fourths lengthwise then dice)
1/4 cup finely-chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill or 1 tablespoon dry
1 1/2 teaspoons finely grated lemon peel
Salt
Pepper

(Serves 6-8)

Lightly scrub potatoes and leave on the skin. If potatoes are large, cut in half. Place in a large pot of salted water and bring to a boil. Reduce heat to medium and boil just until tender, about 10-15 minutes or so until the tip of a sharp knife easily pierces the flesh. Drain. Rinse with cold water and drain. Allow to sit until cool enough to handle.

Cut potatoes into 3/4-inch pieces removing some of the peel as you go. Place one layer in a large bowl and sprinkle with a bit of the vinegar and salt and pepper. Repeat layers with vinegar, salt and pepper. Taste. Add more salt and pepper if necessary.

Sprinkle grated lemon peel over potatoes. Mix. Now add the rest of the ingredients. Mix thoroughly. Chill and enjoy (but I think it's wonderful still warm).

Notes: Potatoes take a lot of salt, so be sure to taste, taste, taste. When people complain that a potato salad is "bland," it's usually because it doesn't have enough salt. I've made this without the parsley and it's just fine. A garnish of radishes cut razor-thin makes a lovely presentation.

Creamy Cucumber and Tomato Salad with Dill

2011-07-25T06:58:00.000-07:00

From garden bounty . . . to kitchen bounty. Tomatoes and cukes by the dozen!

Why is it that the names of tomato varieties sound like the names of drinks in a bar? Consider these: Russian Black, Pink Lady, Big Boy, Brandywine, Green Zebra. Maybe it's a good thing great-tasting tomatoes are seasonal otherwise we'd all end up tomatoholics!

Even if you don't have a garden, cukes and tomatoes are at their peak this time of year and in abundance at farmers' markets.

1 lb. tomatoes, seeded and cut up (about 2 cups)
2 lb. medium cucumbers, seeded and cut up (about 4 cups)
4 green onions, white and green parts (about 1/4 cup, cut)
1 small-medium clove garlic, pressed
1 1/2 tablespoons fresh-cut dill
5 tablespoons sour cream
4 tablespoons mayonnaise
2 teaspoons kosher salt
salt and pepper to taste
Balsamic vinegar (optional)

Cut tomatoes in half. Squeeze out the seeds and cut into pieces. Peel cucumbers. Remove seeds with a spoon and cut up into random-sized pieces. Add to tomatoes. Sprinkle with the 2 teaspoons of kosher salt and mix through. Place in colander over a bowl or plate and allow to drain for at least 1/2 hour. This will prevent your salad from becoming watery.

Mix the mayo and sour cream. Add the garlic and dill. Stir. Refrigerate until ready to use.

Add drained cucumber and tomatoes in a shallow bowl. Add green onions. Taste for seasonings and add salt and pepper to taste. If desired, add a quality, and I emphasize quality, aged Balsamic vinegar, about 1/2-1 teaspoon. Mix through. Now add the sour cream dressing and toss to incorporate.

Cover and refrigerate for several hours before serving.

Note: This is particularly good served over pulled bread from an artisan loaf or pieces of cornbread. The bread absorbs the wonderful juices. Serve as a side to grilled chicken breast or white fish.

If you like this recipe, be sure to click on the "SU Submit" button below!