Sheet Pan New Potatoes and Asparagus

The netted bag of beautiful blemish-free yellow new potatoes was emptying. What to do with the rest before they sprouted those annoying eyes? And then there were those green crayons of asparagus? Shoved to the back of the deli drawer was a slim accordion of bacon slices that needed some music . . . So I made this!

It became a whole meal. But, next time (and there will be a next time), I will accompany it with a nice slice of ham steak or piece of salmon. I served it with a nice cold glass of white zinfandel (Berringer) with a bit of club soda. All in all, it was a really "clean" kind of meal. Usually I use sour cream with any potatoes. But, for this, it kind of overtook the delicate flavors of roast garlic and thyme. They were fine on their own.

Suggested oven temp is 425. I have a "hot oven" and I think that is a bit too high unless you have time to  babysit the potatoes  as they bake. For me, 385/390 was fine.

This is more of a process than a recipe, so feel free to improvise on ingredients and the size of your sheet pan. Oh, and an insulated sheet pan works the best, if you have one. It won't "buckle." Don't skimp on the olive oil. Potatoes will soak up quite a bit, and you don't want them to stick. But do not cover your sheet pan with tin foil--the potatoes will stick and it is labor removing it from each potato ...

Cook on a lower rack near the heat source, but not right next to it. This will aid the roasting process. Cook your asparagus to your liking. I like it cooked, slightly limp,  but still with some bite to it. 

Enjoy!

Ingredients

• 10 - 12 oz) baby yellow potatoes, halved or quartered
• ½ lb asparagus, tough ends trimmed
• 1–2 slices bacon, cut into ½-inch pieces (optional)
• Olive oil, (don't be shy) 
• 3–4 whole, unpeeled garlic cloves
• Kosher salt to taste and Celtic or Flaky Salt for finishing
• ¼ tsp black pepper or Aleppo pepper for a bit of spice
• 1/2 tsp dried thyme flakes or 1 tsp. fresh, minced
• Lemon wedges + grated Parmesan or fresh herbs, for finishing

Method

1. Preheat oven to 390 - 415F. (see notes above)
2. Toss the potatoes (and cut-up bacon, if using) with 1 Tbsp olive oil, the whole unpeeled garlic cloves, salt, pepper, and thyme (if using). Spread on a 9 x 12-in sheet pan in a single layer, cut side down. Drizzle with more olive oil—don’t be shy. Potatoes will absorb oil as they roast and you don’t want them to stick to the pan.
3. Roast 20–25 minutes, stirring once halfway, until the potatoes are starting to brown (and the bacon is mostly crisp, if using). 
4. Toss the asparagus with oil, salt, and pepper. Push potatoes to one side of pan. Add asparagus to other side to the pan and roast another 12–15 minutes until the asparagus is tender-crisp and the potatoes are golden. The garlic cloves will be soft and sweet—squeeze them out of their skins to eat if desired.
5. Finish with a flurry of Flaky salt, a sprinkle of fresh-grated Parmesan and some fresh herbs if desired. 
6. Squeeze asparagus with a bit of lemon to brighten it up a bit.
7. Serve hot.

 

Tuna and Pasta Casserole with Greens and Cheese

Tuna casserole worth making again!

The closest tuna-noodle casserole I ever "kind of liked" was Stouffer's. I had one not too long ago and, like most food products today, it was "off." I have no doubt they played with the ingredients to make it more "cost effective."

Recently, I found a brand of canned tuna that I really, really like: "TunNino". The one packaged in jars  is their "Cadillac" version and contains spears of plain or flavored sustainable yellow-fin tuna packed in olive oil or spring water. It's not cheap--6-8 dollars. If you want to elevate any tuna recipe, it's the way to go. It is what I use for my French tuna loaf.

But they also make affordable canned 'chunk' versions without the "fillets" packaged in water or oil. I use the one processed in water. Ironically, Walmart carries some of this brand.

A word about tuna. It's not all the same. If the first ingredient does not read TUNA, skip it. The FDA allows it to be called "tuna" even with other fish added in--the reason some can smell so "fishy." "Spring water" is better than plain water. Yellow fin tuna is preferable because it is smaller without as much metals, such as mercury. "Pole Caught" is preferred over "nets" because it is more sustainable.

If using multiple greens, scale back the amount of each. They should not visually overtake the dish. If baking, you will want the sauce to be a bit thinner since it will thicken as it bakes.

(Photos are not the best--I'm using a new camera and still trying to figure it out . . .)

Creamy Tuna and Pasta

Stovetop or Bake • Guest-Worthy • Ready in 45-60  Minutes

Servings: 3–4 portions

Prep Time: 20 minutes

Cook Time: 25 minutes

---

Ingredients

• 1.5 cups dry elbow macaroni (or other short pasta)

• 1-2 teaspoons Better Than Boullion chicken base

• 1 heaping teaspoon dehydrated onion flakes

• 4–6 large fresh white button mushrooms, sliced or

• 1 small jar mushrooms, drained

• 1 can (10.5 oz) cream of mushroom soup

• 1 can (5 oz) tuna, drained — reserve the tuna water

• ½ cup milk

• ½ cup heavy cream

• ½ cup shredded Italian 4-cheese blend (plus extra for topping if desired)

• 1 good handful fresh spinach leaves, stems removed and/or

• 6-8 spears fresh asparagus cut into diagonal pieces or

• Handful of frozen peas, defrosted

• 1 Tbsp or so dry sherry (optional but recommended) Start with less!

• Dash or two of garlic powder, onion powder. If you have it a bit of celery salt.

• Bacon grease (for sautéing)

• Salt and freshly ground black pepper or Aleppo pepper, to taste

• Grape tomatoes, halved (for serving) or

• Fresh melon, sliced

• Optional: A bit of ham or deli ham sliced into thin ribbons and then cut those into pieces

---

Instructions

• Cook the pasta: Boil 1.5 cups elbow macaroni in water with the heaping teaspoon of dehydrated onion flakes and bouillon base until done. Drain. Never mind the dried onion. Add and mix through  a pat of butter, bacon grease, or drizzle of olive oil to prevent pasta from clumping.  Set aside.
• Sauté fresh mushrooms: In a large deep skillet, heat 1–2 teaspoons bacon grease over medium heat. Add the sliced mushrooms. Cook until the mushrooms are nicely browned (5–7 minutes).
• Add the Greens: Add spinach/asparagus/ and gently saute until spinach is wilted and asparagus begins to soften.  Season lightly with salt, pepper, garlic powder, onion powder, celery salt, if using
• Build the sauce: Stir in the cream of mushroom soup, drained tuna. Mound in center of the pan and pour the ½ cup milk, and ½ cup cream around edge of pan. Bring to a gentle simmer and then blend with tuna mixture until smooth and creamy. Add the splash of dry sherry if using and cook for 1-2 minutes. Taste and re-season if necessary.
• Combine: Reduce heat to low. Stir in the ½ cup shredded Italian 4-cheese blend until melted. Add the cooked pasta, drained jarred mushrooms and, if using, frozen peas. Toss gently until sauce coats everything well. If the sauce is too thick, add tuna water to loosen.
• Serve: Remove from heat. Serve immediately with halved grape tomatoes on the side Or
• Fresh-cut melon slices.
• Bake: Pour mixture into a buttered one-quart casserole dish. Add one tablespoon or so of butter to about ¾ cup breadcrumbs or crumbed Ritz crackers or similar. Sprinkle over tuna mixture. Bake at 375F (190C) until hot, bubbly and the top is golden, about 20-25 minutes

---

Tips for Success

• Bacon grease adds wonderful savory depth — use it for sautéing whenever you have it.

• The reserved tuna water and chicken broth create extra creaminess and flavor.

• The dry sherry gives a subtle elegant touch that makes this company-worthy.

• Leftovers reheat well; stir in a splash of milk to loosen the sauce.

• For a little heat, add a pinch of red pepper flakes, Aleppo pepper (recommended) with the mushrooms/greens

• If baking, save some of the pasta/broth water and add to the finished stove-top mixture for a more loose sauce that will thicken as it bakes.

• For even more flavor, add a pinch or two of dried Italian seasoning to the bread-crumb topping mixture.

Boiled Kielbasa with Potatoes

Most people are familiar with smoked Kielbasa. It is already cooked, smoked, and ready to eat. Just slice and serve with a simple dip of ketchup mixed with shredded, fresh horseradish. It can be sliced into pieces or chunks and quick fried to serve warm. Great for quick hors d'oeuvres with pickles and deli rye.

I am fortunate to have access to a grocery store that sells authentic, hand-crafted smoked kielbasa. In other words, it is not packaged in plastic sleeves or tubes. Once purchased, it is wrapped in paper. Fresh. If placed in the car with you while driving home, it will scent the entire car with its earthy herby scents.

And then there is regular uncooked Polish Sausage or Kielbasa. Growing up, it came in a large coil and was usually Easter dinner. Visually, it is immediately different. It has a white/beige hue--kind of like Bratwurst.  This is what households of old would use piled with sauerkraut, onions, and new potatoes, baked in a low oven for several hours until it is one lovely-flavored meal. 

Or

Just boil it. 

Boiled food gets a bad rap, but that is once how most food was once prepared. I use it quite a bit since it is easy, and clean up is a snap. Really, it is more of a simmer.

My grandmother and mother coiled this in their large roasters along
with sauerkraut and potatoes for a long, slow braise in the oven. For
a large feast, a ham was also featured! Those days, sadly, are long gone.

Again, this is for RAW Kielbasa, not cooked and smoked.

This is more of a procedure than a recipe. What you add to the water to "boil" your sausage depends on the quality of ingredients added to the sausage. A good sausage does not need much. Why mask the taste? 

Yes, you can use beer--but not all beer... go about half-and-half and don't use a strong stout or bitter beer. A mild American lager is fine. 

Try not to cut or pierce the skin of the sausage. To do so allows the fats to escape. Fat keeps the sausage moist and flavorful. If you do, you can prepare the "gravy" below.

Finding unsmoked kielbasa is not easy unless you live near an ethnic deli. My grandmother, who took the train daily from northwest Indiana to Chicago for work at Sears, bought hers back from somewhere in the city. Where? I have no idea. Nor do I have any idea where my mother who lived in the Indiana suburbs purchased hers. I've yet to find any that compare as well in taste. The closest was Boar's Head. Now I buy it from Publix. Both are good but, in my mind, a bit too mild. Something is missing. It is possible to order on-line. I've just never done it.

Per one pound fresh kielbasa:

Place sausages in a high-sided frying pan that has a lid

Add about one small-medium onion, quartered.

Add 1/2 teaspoon black whole peppercorns

Add 1-2 dried bay leaves, torn or one fresh, bruised

Add 1-2 cloves of garlic, peeled, slightly smashed

Some people add whole, dried marjoram leaves and/or whole juniper berries. I don't

But I do add about one or two (it's all you will need) whole allspice berries.

Cover with water just until sausages are submerged. Bring to a quick boil. Immediately lower heat and SIMMER on low for about 30 or minutes until they reach 160 F degrees.

The beauty of the stove-top method is cooking slow and allowing the water and steam to do the work. It can go for a long time like this. Just try to avoid a boil to prevent a "tough, dry" sausage.

If desired, during the last 15 minutes or so, add some canned small new potatoes. 

Traditionally served with potatoes, cabbage, beets and sauerkraut and always a side of horseradish along with authentic deli rye bread.

GRAVY

Yes, it is possible to make a simple gravy from the liquid. Remove about one cup, being sure to include the fat that has risen to the top.  Add a bit of butter to a small pan. Melt, add a bit flour to make a quick roux. Mix in cooking liquid until a thin gravy forms. Taste for seasoning and spoon over potatoes and sausages. 

Vegetable Beef Soup with Pasta in the Instant Pot

With beef so expensive, I rarely buy it. Lately, they have been slicing it thinner and thinner, so I snagged a one-pound package of thin-sliced top round for around seven bucks. My intention was to somehow stuff it, roll it, and bake in some kind of sauce.

Several days later . . . it was still staring me down ... every time I opened the fridge. And then a period of overcast weather moved in which dampened by culinary creativeness. And excitement.

So, I made soup.

Perhaps that was the Universe's intention all along. It gave me the opportunity to lessen my pantry and refrigerator space. I had everything on hand--always a nice feeling.

To make things even easier, I used the Instant Pot. Normally, I enjoy my soups slow simmered on the stove, a handy chunk of baguette nearby to dunk and taste, then re-season, as the afternoon progresses--especially in the winter. But I got a late start, so the IP it was. It's amazing how fast the IP is when it comes to soup!

As soup goes, this is not complicated. My intention was to add some frozen egg noodles I've had for too long. But they seemed too fussy. I had several boxes of Ditalini pasta in the pantry. Perfect to nicely cradle into a soup spoon without being messy and they cook quickly in the IP.

Notes. Please read:

--Had I fresh green beans, they would have been a great addition.

--Not all Italian seasonings are the same. The least expensive are mostly oregano with no details as to what kind: Greek? Mexican? Italian? On its own, oregano is assertive. Even bitter. I use a blend called "Little Italy" from the Spice House out of Chicago. The blend is wonderfully balanced and mellow: oregano, basil, garlic, lemon, thyme, marjoram and savory. If you need a Christmas gift for someone who loves to cook, a gift certificate from www.thespicehouse.com is unique and will be well received.

--While the soup was good as I tasted it over and over, something was just off a bit and not quite right. It had a "bite" I didn't quite like. So I lightly sprinkled on some sugar and stirred. Better. But still not what I was looking for--so I sprinkled on a bit more and, just like that, it was the permission all the flavors had been waiting for to dance as one!

--By "floret" I mean the little stem of needles that grows off the main stem of the rosemary branch.

--I'm a great fan of Aleppo pepper. It is similar to red pepper flakes but not as hot and, to me, has much more flavor. I order mine from Spice House. I always use it in place of cayenne or red pepper flakes.

--Pasta, like rice, can make your recipe "starchy." Just before adding the pasta, it give it a quick rinse in a sieve. Do this just before you need it. If you rinse and allow it to sit, it will glue itself into a sticky mass.

The next day, this soup was even better! My neighbors liked it, too! When storing leftovers, be aware the pasta will continue to soak up the broth making it thicker.

• 1 lb. thin-sliced beef, cut up (or any beef)
• 1 heaping cup celery, diced
• 1-1.5 cups diced yellow onion
• 1 heaping  cup carrot, slice/diced
• 1-1.5 cups peeled red potatoes, cut into small cubes
• 4-5 peeled garlic cloves, sliced
• About 1-2 teaspoons Italian seasoning
• Few good pinches dried thyme leaves
• About a 2-inch snipped basil top stem
• 1 can chicken broth
• 1 can beef broth
• 1 can water 
• More liquids if you want it "soupy"
• 1 14.5 oz can whole tomatoes, cut up. Add juice
• 1 14.5 oz can diced roasted tomatoes. Add juice
• 4 florets of rosemary, minced (not stems)
• A piece of Parmesan rind
• A squirt or two tomato paste in a tube (if needed & optional)
• salt, pepper
• About 1-2 tablespoons beef Better than Bouillon 
• Aleppo pepper
• About a dash or two of Worcestershire Sauce (optional)
• Ditalini pasta, about 1.5 cups, raw, rinsed in a sieve just before adding; less if you want more of a "soup" 
• 1-1.5 teaspoons white sugar

Turn IP to medium sautee mode. Add a bit of olive oil (I use bacon grease). When hot, add your beef and vegetables. Sprinkle with a bit of salt and  pepper Sautee just until soft and meat has lost its color. Add garlic, and dried seasonings. Add tomatoes. Stir through. Add a bit more salt and pepper. Add broths and water. Cook until warmed through. Add bouillon, rosemary, a few shakes of Aleppo pepper (or a pinch or two of red pepper flakes), a dash or two of Worcestershire. Warm through. Taste for seasonings. Add tomato paste if you think it's needed. Add Parmesan rind and basil stem.

Turn off sautee mode. Lock lid into place. Push "soup" option and process for five minutes. Do a quick release. Careful, contents will be hot! Stir. Taste for seasonings. Stir in your pasta. Lock lid back into place and allow to sit without processing until pasta is done, checking after 15-20 minutes. Or process for 2 minutes. If too thick, add more water/broth. I like thick.

Give a final taste for seasonings adding sugar if desired, but small amounts, until it just hits that "sweet spot." Remove basil stem and Parmesan rind (it may have simply melted in to the soup . . .) Ladle into bowls and serve. If desired, top with some shaved Parm. and a side of crusty bread.

Pork Loin Stuffed with Prunes

Prunes were once a staple in American kitchens of yesteryear. They were versatile for desserts, fancy enough for the dinner table, affordable, nutritious and, most importantly, they stored well. "Stewed prunes" were "a thing"; now we have breakfast bars.

Prune cakes were common in our grandmothers' time. Today, you rarely see them. Paging through old cookbooks, a certain prune cake always shows up, one made with spices, often nuts. The one I had my eye on included black walnuts, of which I have a bag in the freezer. So I picked up a small bag of prunes.

I still haven't made the cake. But the prunes are all gone! I cut up a few to mix with morning hot oatmeal. When I baked a half or quarter of a chicken, I threw some around it--I'm now addicted to chicken with prunes. A great combination!

Eastern European countries love prunes. And poppyseeds. I grew up with poppyseed cake and, at Christmas, prune--filled cookies. Impossible to find anymore.

Anyway, I scored a nice pork loin earlier in the week that had, miracle of miracles, a genuine fat cap! I grabbed it. Any roast meat needs a fat cap for flavor and basting to keep it moist throughout cooking. Here in the States, meat is cut lean for health reasons. Now, with meat prices so high, they are shaving off even more fat to cut down on weight/price. (Please take note: a pork loin is not the same as a pork tenderloin!)

Pork stuffed with prunes is nothing new in Poland. Most delis sell a version of it cold. Sliced thin, it is eaten as a sandwich with butter, horseradish, pickled red cabbage . . .

I looked up a few recipes and gave it a try. I'm glad I did. It's a bit tricky to score the hole for the prunes. It just takes some patience. Because most pork loins are more oval than round, I tied my two-pound roast to make it more compact and cylindrical (how-to video is at the end of this article). A roast that is tied and uniform is always more visually appealing. I'm not keen on netting or "meat girdles" for roasts.

Tie the best you can

Method:

Using a sharp knife with a pointed tip (a boning knife is ideal), carefully maneuver into center of your roast and through it. Remove the knife, and re-insert again Using a rounded long-handled implement, such as a dowel, (think wooden spoon), ram the hole to stretch it a bit larger.

Mix your spices in a small bowl. Now stuff the loin, lightly dipping each prune into the spice mixture so it seasons the pork from the inside. Next, tie into a neat, cylindrical shape and roll in remaining spice mixture. If desired, tuck a rosemary frond under the strings. I like to spread the top with a bit of butter and a drizzle of olive oil so it all melts into a rich gravy.

Place loin a bed of thin-sliced onion rounds that have been salted and peppered.  Add a bit of water/wine/stock. Surround the pan with a few prunes making sure they are somewhat immersed in liquid so they won't dry out.

Place in a pre-heated 350 oven and roast until temperature registers about 145 F. I prefer my pork just a tad underdone. You do you. If, at any time, the pan juices seem sparse, add a bit more liquid. Figure about 20 minutes per pound. It cooks quickly, so make sure when you cut your onions they are not so thick that they won't be done.

Spice Rub: Use any combination of the following to taste: Kosher salt, pepper, onion powder, garlic powder, dried thyme flakes, marjoram flakes, lightly-crushed fennel seeds (you don't need much and do not omit), minced fresh rosemary, sage. I like lemon with my pork, so I zest in a bit and my Italian season blend contains dried lemon, so I use a bit of that, too

When done, remove from oven and place the roast and extra prunes on a dish. Cover loosely with tin foil. If you want a savory, oniony gravy, mash the now-softened onions. Gently heat on low, mixing the "gravy." Remove to a small bowl or measuring cup. Blitz with an immerson blender until smooth. 

Or

Serve onion slices alongside thin-slices of roast with the extra prunes. Strain gravy through sieve and serve. Good with mashed potatoes.

This is great served cold sprinkled with a good salt.

Cube Steak, Gravy, Mashed Potatoes. All in the Instant Pot.

Fork tender cube steak with an incredible, savory gravy!

Meat is not very affordable. Not even ground beef! I really don't trust ground beef anymore, especially if it is ground off site. Instead, when they are on sale, I buy pre-formed hamburger patties from reputable brands that use quality meat. It's a game changer. Sometimes I'll purchase a piece of chuck if it's on sale and I trust the brand/store. Gone are the days when I could pick up a hunk of chuck for 5.99. Today, that is what costs per pound!

I mostly live on organic chicken parts . . . legs and leg quarters and, when on sale or marked down, real chicken breasts with skin and bone--a recipe with ingredients I have perfected IMHO. (Recipe coming soon.) One of my grocery stores carried half chickens that are organic and air chilled, skin on, bones in. I separate the breast and wing for one meal and then the leg/thigh for another. 

I am an advocate of cube steak. No, it's not the best of cuts, (truth be told, you really never know what the cut is)  the reason it is "tenderized" or run through a machine. But, at least, it's beef. And it is still affordable while being very versatile. Check out my recipes for using cube steak to make one of my most popular recipes on this site: philly-style-cube-steak. Also cube-steak-neapolitan is a good choice, too.

Philly-Style Cube Steak

Cube Steak Parmesan

I saw this particular recipe on "The Gravy Channel." It basically uses staple or pantry items you probably already have. The link to the video is below. Of course, I added/deleted ingredients. Man, this was so good I licked the plate!

I don't like beef broth on its own because of the "tinny" taste it has. I always spike it with chicken stock which turns into a tasty liquid. It makes a lot of gravy, so be sure to have ample mashed potatoes or bread/biscuits for sopping! I froze a small container for later use. 

                      

1.5 - 2.0 lbs. fresh cube steak, larger pieces cut in half

1 can chicken broth (I used  a 10.5 oz can of Campbell's

1 can beef broth (I used a 10.5 oz. can of Campbell's

Water to make a total of 3 cups liquid

1 good tablespoon tomato paste 

Red or white wine, a few tablespoons

1 medium white onion, sliced and slices cut into half moons

2 medium garlic cloves, peeled and thinly sliced

1/2 + teaspoon Italian seasoning

1 t. apple-cider vinegar (don't omit)

1/4 teaspoon dried thyme, 

Onion powder, a few shakes

1/2 to 3/4 green pepper, sliced or cut how you wish

1/4+ teaspoon smoked paprika

1/4+ teaspoon celery seed

1/8 - 1/2 teaspoon Worcestershire sauce (don't overdo it)

salt and pepper

Butter

Olive oil

3-4 T Sour Cream, room temperature  (optional)

3-4 T Corn Starch 

3-5 Russet potatoes, peeled

Using a damp paper towel, wipe each side of cube steaks. Salt and pepper each side. Turn IP to saute mode, medium to high. Add a bit of olive oil. When hot, add onions, peppers, a pinch of salt and pepper. Stir until limp, adding more oil if needed. Add tomato paste and garlic. Stir for a few minutes to cook paste. Add wine and scrape bottom. Simmer until alcohol cooks off. Add Italian seasoning, thyme, onion powder, smoked paprika, celery seed.  Sauté until fragrant. Add three cups of the liquid. Stir in Worcestershire and apple-cider vinegar. Allow mixture to warm through. Taste. Adjust seasonings to taste again. I added more pepper.

Place meat into IP. Lower trivet/rack into IP upside down over meat and liquid mixture. Use meat to help prop up the legs against sides of the pot. It's tricky. (I have an extra trivet, so I criss-crossed both for a bit more sturdiness.) Place potatoes on top.

Turn off saute mode. Turn on pressure cook mode and time for 20 minutes. Turn off "hold/keep warm" button. When done, do a quick release. Remove meat to a platter. Taste gravy for any needed seasoning. Turn on saute mode, medium. 

Inexpensive and versatile!

Stir corn starch into equal parts water or broth, forming a slurry. Slowly pour into gravy mixture, gently stirring until thickened. It won't be super thick. 

If using sour cream, place into a small bowl. Add some of the warmed gravy and whisk until dissolved. Mixture will be a thick sauce. Gently stir into gravy. Some white specks may appear which is normal.

Turn IP off. Return cube steaks to IP. Allow to sit several minutes in warmed sauce.

Meanwhile, remove potatoes to a large bowl. Add butter, milk/cream to make your mashed potatoes, remembering potatoes take a lot of salt.

Remove meat to a serving platter. Place gravy in a separate bowl. (Now is the chance that forgotten gravy boat that sits on the top shelf!!)  Serve with a green veggie such as beans or peas. Even mushrooms. Enjoy.

Notes: You can use an immersion blender if you want really smooth gravy.

Sweet Potato with Cream Cheese, Cinnamon, Maple Syrup

Yes, I'm still moving. Who knew unpacking would be so time-consuming--and boring? LOL?

Of course, I'm concentrating on the kitchen. With a proper dish washer, I have been washing every single dish, pot, pan, utensil, bowl, I own. And it's a lot. Plus, I'm trying to downsize as I go. And keep organized.

As such, and with cluttered kitchen counters, disorganized cabinets, I keep cooking to a minimum. Well, complicated cooking.

One thing North Carolina is known for are sweet potatoes. This time of year, mountains of them, and I mean mountains, fill grocery stores and farmer markets alike. And it's no wonder as we are the country's leader of sweet potatoes and it is, in fact, my state's national vegetable. We produce over 70-80 billion pounds a year. And these ain't no scrawny sweet potatoes!

The other day, I had some cream cheese sitting on the counter and decided to add a spoonful to my mashed sweet potato along with a pat of butter. Wonderful. But it needed something more so I added a drizzle of maple syrup and loved the combo. 

The next day, I ratcheted it up a notch and added a sprinkle of Saigon cinnamon.

I boil my potatoes, but you could just as easily bake them. If you boil them and they come out overdone and too watery, simply add some instant potato flakes to thicken things up. Also works for regular mashed potatoes!

My favorite sweet potato recipe is a combo with apples. 

Truth be told . . . if I have them on hand, I love to simply mix in some frozen sweet peas . . . a bit of butter and yum!

See You in a Month or So ... (I'm Moving)

My counters are black/white/gold granite

Not my furnishings. Lots of wall space to hang art!

Lots more space and outdoor shed!

My apt. is across from white car,
ground floor. Morning sunlight.

I will most likely disappear for about a month or two as I prepare to move. My new apartment is only eleven minutes down the road; but, at my age, I will be 72 in September, moving is long and slow. August 21. The truck is scheduled for August 21. Wish me luck!

I have lived in my present apartment since I moved to North Carolina almost 16 years ago. I have more than enjoyed its rural setting, the woods, solitude and the wildlife. But I have to navigate one flight of steps to enter and to leave, which stresses my stiff legs and arthritic back. And it's just "old."

My new apartment has a bigger floor plan with a wonderful large, light and airy up-to-date kitchen. No stairs to climb. I can park right in front of my unit.

Sadly, no rural setting; so, my cat, Boo, may not be too happy. Change requires adjustment for everyone. But, he is getting older, too, and staying indoors more and more. I will, of course, miss my little garden.

Down the road I have Costco, Olive Garden, Chicken-Fil-A, Long Horn Steak House, Culvers, Aldi and Quick Trip. My favored grocery stores are close, too, minus all the usual traffic. 

When I get photos, I will post. In the meantime, continue to have a great summer and do peruse Kitchen Bounty recipes.

Oh, yea, now I have a large enough kitchen to create videos of my recipes. Fingers crossed!

Remember to subscribe if you  haven't. It costs nothing. I don't add you or sell your e-mail to anyone else.

Gary and Boo  

  

Cherry Clafoutis Recipe - How to Make A French Clafoutis

Cherry clafoutis is a cherished French dessert that appears on family tables and bistros in late spring and lasts as long as fresh cherries are available. If you ever made crepes or a Dutch Baby pancake, you can make a clafoutis. Of course, it was Julia Child who made it so wildly popular on her television show The French Chef.

This is neither a cake nor a flan. It is more akin to a Yorkshire pudding or popover. Yes, you can use other fresh fruits--even slices of banana! 

Line a pan with cherries, pour in the pop-over-like thin batter, place in the oven and voila! A wonderful summer dessert emerges! Sweet-baked cherries in a custard-like filling. What's not to like? Some add a spoonful of whipped cream--even vanilla ice cream!

First, some history. Some French adamantly insist the cherries should not be pitted because the pit contributes to both the aroma and the taste of the finished product. Some insist it should be eaten warm, not cold. Some add a bit of Kirsch, a cherry-like liquer--or a bit of cherry brandy. Some even add rum. You do you.

If guests are involved, I suggest pitting the cherries. It's not difficult and not worth the angst of someone choking on a pit or chipping a tooth or damaging dental work.

First, I will post Julia's original recipe followed by a video. Then I will post  one by Bruno Albouze, a chef I admire very much--and his creative-ingredients for a magnificent clafoutis. Followed by yet another from Recipe 30 whose clafoutis bakes rich and tall. The last video is for smaller versions (It is from Australia, the reason he has fresh cherries at Christmas.) All have great tips.

I have never used frozen, canned or dried cherries. There are many variations on You Tube, including ones for different fruits. I do not suggest raspberries because they can get mushy.

Julia Child's Cherry Clafoutis:

Serves 6-8 as a dessert; for breakfast, 4

BASIC BATTER:

• 1 1/4 cups whole milk
• 2/3 cup sugar, divided
• 3 large eggs
• 1 tablespoon vanilla
• 1/8 teaspoon salt
• 1/2 cup AP flour
• 3 cups fresh cherries, pitted
• Powder sugar for garnish

Preheat oven to 350 F.

Using a blender, combine milk, 1/3 cup sugar, eggs, vanilla, salt and flour. Blend until smooth.

Lightly butter an 8-cup baking dish and pour a 1/4 inch layer of the batter. Set remaining batter aside.

Place dish in oven for about 7-10 minutes until a film of batter sets in the pan but the mixture is not baked through. Remove from oven. Keep oven on.

Distribute pitted cherries over the set batter. Sprinkle with remaining sugar. Pour remaining batter over cherries and sugar.

Bake for 45-60 minutes until Clafouti is puffed and golden and a knife inserted into the cent comes out clean.

Sprinkle with powdered sugar and serve warm.