*Wonderful* Watermelon Tomato Salad

I've been culling my cookbook collection  again in preparation for a  move to  a new, smaller home.  It's quite painful each time  I place one on the 'donate' pile  but it does cause me to peruse them  just in case  there are forgotten treasures in them.   This simple, quirky recipe from an old Southern  Living magazine  recipe book  qualifies as a treasure  and as a bonus, serves as a conversation piece too. I'm happy to rediscover it!

The odd combination is just great, and when both the tomato and watermelon are in season, cant be  beat for flavor.    If you buy watermelon out of season,  taste it.... if needed, add a tad more sugar.  There's not much you can do to doctor up a bad winter tomato, but I take my chances and its always tasty anyway.    Mom Tip:  This might be the  sweet salad that tricks  some youngsters into enjoying tomatoes, if they don't already.  The  melon and tomato look and taste  just about identical.  

 For 4-6 addictive servings,  use 5 cups of  COLD seeded watermelon cut in 3/4 inch cubes, and 1.5 lbs. of COLD ripe tomatoes,  also cut in 3/4 inch cubes.  Its vital to have them the same size  so a forkful will deliver both items in one bite.   Sprinkle them with a TB of sugar and 1 tsp salt and toss gently to coat.  Let it stand 5 minutes.

Slice a small red onion very thinly,   then in quarters, and soak in ice water for 15 minutes before draining well. They get sweetly pickled in the marinade too..

Stir together 1/2 c red wine vinegar and 1/4c  "x v" olive oil and add the onions.  Add to the bowl of fruit, cover and chill at least 2 hours.  Gently toss a time or two. Serve icy  cold, on  field greens, romaine leaves or coarsely chopped romaine sprinkled with fresh black pepper.  Serve with a slotted spoon but  it's a juicy salad, so you might want  to serve with a spoon as well so your guests  can  enjoy   the delicious juice.

Bayou Crawdad Pasta

 Good thing we don't have to live on a bayou - or  a 'crik' .  Or a river.  Or even in the south - to enjoy crawdads.

 Whether you call  them  crawfish, crayfish, or crawdads, the succulent little devils are tasty - and better yet, someone else cleaned and cooked  them!  You may  already have your own  crawdad source, but if not  its a sure  thing that you do have a Wal-Mart nearby where you'll  find wonderful small plastic packages of  frozen, cooked, ready -to -use crawdad meat in the seafood freezer

This recipe is meant for feeding a mob.  Luckily it's simple to make only half, which might feed 8 people, or as I do, quarter it to feed 2  very hungry people with a bit of leftovers.  For quite  some time I have  thought about  making  leftovers into a yummy soup, which I think would be quite do-able just by adding broth or milk or both  to thin it a bit.   Its already a thin sauce.  Broth made from  shrimp ( or crawdad) shells would be awesome, I think.    One of these days I'll deliberately make too much  so I can test out that theory. 

Directions: First, cook about  24 oz of multi-colored rotini pasta - you know, short corkscrews.  They have so many   great  places to collect the sauce, they're  perfect, although I suppose  another  very textured pasta, like   broken up curly fusilli or cavatappi would work.  I know you will remember to use as much salt as your veins will allow in the pasta water.  Cook only to al dente, and don't overboil.    Drain  and set aside- -- what comes next only takes a few minutes, so have   the  table set and sides ready.

While the pasta's  cooking,  open the  thawed   crawdad meat, about  24 ounces total, more or less.  Drain it in a colander. 

In a  large deep  skillet, drop 2 sticks of unsalted butter til its  melted &  bubbly-hot.  Stir in   3 TB Cajun seasoning.*    Stir like crazy  for a few seconds and then pour in 6 cups of heavy cream.  Stir again and  take note of how full your pan is, then let it simmer til its reduced to about half.      Throw in a cup of  chopped green onions, both  the white and much of the green parts.  Add the pasta &  the crawdads, stir,  and let everything  heat through to serve.    It's more liquid-y than a  baked  pasta casserole would be.

Now put on some  jazz or  zydeco  and serve!

* adapt to your own level of heat and/or brand of  seasoning.   My tolerance   is pretty low- I just like the barest hint of heat  so I  use  1 scant  Tablespoon.     I know, I know, I'm a wuss.   That's what hot sauce on the table is for!   If you're  being cautious, start off with  1 TB  and add more  as you go.  Remember that as it  reduces, the heat will intensify  some more . Don't plan to freeze leftovers, the sauce seems to be quickly absorbed and vanishes into thin air.   

Dill Pickle Dip

A simple dip has been making the rounds the last couple years- salty, sour dill pickles in a creamy dip.  Some variations add some dried beef, or minced ham,  and I will scarf it down  for sure, but I  think I  prefer  the simple, meatless basic version from David Venable.

It does need to languish in the fridge for some time to let the flavors meld, but don't get too far ahead of yourself...  it begins to break down a bit ( the pickles begin to mush) about 24 hours after creation.

Use a mixer... in a mixer bowl beat  an 8 oz tub of softened cream cheese with1/4 c. sour cream until smooth. 

Next, chop up 2  cups of whole dill pickles... not  slices or  spears...the centers are flimsy. I like the smaller ones.   Use  a rubber spatula to fold it together.   Stick to whole pickles with lots of outside skin on them.  Fold in  1/4 c.  finely diced red onion, 1 clove shredded garlic, 2 TB minced fresh dill leaves, and then 1/4 cup pickle juice, or more to get the consistency you like.  Add some black pepper and  a couple small splashes of Sriracha.  Not really adding 'hot', just flavor.    Chill in its serving dish, at least 6 hours,  but see my  earlier warning about using it up!   Top with   fresh dill and a  bit of  chopped pickles  to  clue in your friends about the ingredients.

Best served with crisp salty bases, like  sturdy ridged potato chips, crackers, or pretzel  thins.  

Black and White Cookies- updated!

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Black  and Whites are a New York City tradition,   well  known and loved  on the east coast but  they never  really migrated  fully coast to coast.  Full disclosure  --  I never saw the magic of the popularity.  I have tried  several  over many  years, from bakeries and homemade,   and  always thought the chocolate and vanilla icing  made  them  visually interesting but generic tasting.   That's history now! 

 Two new variations on the recipe : adding  trendy-again  browned butter, and  fresh orange zest and flavoring -  make a world of flavor difference.  They're fast  and simple, and  the missing flavor emerged.  

Preheat oven to 350 and line flat cookie pans with parchment.

Brown  the butter: melt 5 TB salted butter on med-high heat, then simmer 3-4 minutes, not stirring, just wait til  the bottom looks golden brown.  Don't overcook!  If you do, start over.    Pour it into a small bowl to cool.      In another   smallish bowl, whisk 1/4c heavy cream, 1 egg and 1   egg white, the grated zest of 1 orange,and  tsp vanilla.  In the bowl of a standing mixer with a paddle, combine 1 3/4 c cake flour* with 1 c sugar, 1 tsp baking powder,1/2 tsp kosher salt..  With the mixer on low, pour in the cooled butter  and mix 10 seconds.    Still on low, pour in the cream mixture.  

 Drop mounds of dough onto parchment paper on a baking sheet. For about 36   2"  mini cookies, use 1 TB.     Double that for about 18  bigger cookies. Leave  3" between cookies.  Mini  cookies will bake in 8-10 minutes, bigger ones in 10-13 minutes. Don't let them brown at all,   bake only til the very edges  just begin  to look a bit brown.   Leave them on the pan for one minute to let them set up just a tad, then  remove to cool.   They'll stick to the pan if left on too long.   Cool on a wire rack.

When its time to do the easy icing, whisk  3 TB heavy cream with 2 TB white corn syrup, 1/2 tsp orange extract, and  2 to 2- 1/2 c powdered sugar. When smooth,  put half in another bowl and add  2 TB cocoa powder and 1 TB white corn syrup to that bowl.    Whisk til smooth.

IMPORTANT:  flip the cookies over before icing.  Then spread half of  each  cookie's  flat side   with  the two colors of icing.   The icing will harden after 20-30 minutes.

* to make cake flour, just mix 1/4c cornstarch well with 1 3/4 c  flour.

White Clam Linguini

 

   Vongole  are clams and clams are  delicious.   Right?  I know you agree or you'd have already  scrolled on past. I'm sharing the same recipe I've used for thirty-or-so years.   

   It's  one of the   simplest ways to lose  yourself  in the  delicious  salty taste of the sea.     If you are  so fortunate as to have fresh clams available, of course use them.    Kids aren't the only  people who love popping open fresh clams from  their shells.  But I suspect that like  me and other landlocked folks, your stash of clams are conveniently stored in your kitchen cabinet, perfectly poised for a 20-minute dinner. Just as well.

 
For four big servings, using  16 oz linguini:

Saute' together in a skillet in  3 TB olive oil:  1 onion finely chopped, and  6 cloves  of well-shredded or minced garlic.

Drain 4 cans ( 12-14 oz. total)  baby clams - or minced clams-   and  SAVE HALF  the juice.  

When  the onion & garlic are   translucent,  add 1/2 c butter, 2 TB dry white wine, the  drained clams, S&P, and the reserved juice to the pan.   Simmer 20 minutes, until reduced  down to about 2/3 of what you started with. It  will  taste buttery, garlicky, wine-y and smell  wonderful

Mix with hot cooked  linguini,  garnish with a little fresh chopped parsley  and a  sprinkle of Parmesan cheese.

Crunchy Apple Walnut Slaw

We  enjoy the  unexpected crunch  that   walnuts, crisp bites of apple, and a sweet raisin now and then add to a basic creamy slaw.. The slaw repertoire in this house is pretty  vast. It seems I tend to pair this with barbecues and grilled foods, for no particular reason.  

Mix   in a large bowl:

4 cups  finely sliced  cabbage and 1 cup shredded carrot
   OR    5  cups  of bagged slaw mix (one bag, usually)
3/4 c  toasted walnuts or pecans, coarsely chopped
1/4 c finely minced red onion  (or use green onion, but red is prettier)
1/2 c dark raisins

In a measuring cup place  1/2 c buttermilk*, 1/2 c mayonnaise, 2 TB sugar, 1TB lemon juice, 1/2 tsp salt, 1/2 tsp pepper.  Whisk.

Add to the slaw mixture,  toss well, and then fold  in   1  red apple thinly sliced  in crescents and  one Granny Smith ( green) apple.   Save a few slices, nuts, and raisins  for garnish.    When serving to guests, I make  the pretty crescents;  other times I shortcut and just chop the apples   and add them  along with all the other ingredients.  

* Instead of buttermilk, I usually use sour milk, which is always a good substitute.  To 8 oz any kind of milk  or thin cream ( even  no-sodium liquid coffee creamer) pour in 1  generous TB of vinegar.   Let sit for 5 or more minutes before stirring or using.

It can be made  ahead or  enjoyed for 2-3 days.

As written, this  slaw has 148 mg sodium, 12 gr carbs, 6 g fat and 103calories per serving.  It makes 8 cups of delicious crunchiness.  . 

Diana's Zucchini Loaf

Another recipe for zucchini bread?  Never fear, this one is  something special.   Diana   just calls it   Zucchini Bread in her  handwritten  40 year -old- faded - ink on a  very  stained  index card glued into my old spiral notebook but I'll  just call it  a loaf and let you decide.   I won't argue if you call it cake ....the texture  &  flavor are very  cake-like.   Like you, I've probably  tasted a few thousand zucchini bread recipes  but this remains  a favorite and always promotes recipe requests  from many  who've enjoyed it over the  last 40 years despite having  no unusual ingredients at all. It must be zucchini alchemy. 
   
To make 2 loaves, beat together  1 c. veg oil, 2 c. sugar, and 3 eggs.

Sift together  3 c  flour, 1 tsp salt, 1 tsp baking powder, 3 tsp cinnamon.

Add the dry ingredients to the wet mixture,  stir well  and then add 1 c. chopped nuts of your choice --- walnuts, pecans,  hazelnuts---- 3 TB vanilla and 2 c. shredded zucchini .  Yes, skin-on. Always!

Bake for about 60 minutes in 2 well-greased loaf pans at 350. Cool well before slicing.  The best thing about  baking with zucchini is  that  it keeps baked treats moist for so long. 

Buckeye Pretzels

I live in Ohio, home of The  Ohio State University, whose  sports teams and followers are called Buckeyes.  If you  live nearby you already know about our  'buckeye' candies:  peanut butter/sugar balls dipped partway in chocolate to resemble a buckeye.

  We are  inundated with 'buckeye'd   items everywhere  -- clothing, cheesecakes,  car lots,   and a myriad of other references. I'm setting up the scenario  to explain why  I did feel like a   fool  in Paris, when the first thing I saw in Luxembourg Gardens was a huge  horse chestnut tree, surrounded by fallen nuts. Buckeyes!  Actually, horse chestnuts.    I  was so surprised  that a "buckeye" tree had made its' way across the ocean to France.      OK, that's all the brain fog I will  admit to today.  

These  tasty snacks are yet another  nod to the buckeye.  They're also easy to convert to a low sodium diet by using unsalted butter, pretzels and  peanut butter.

For  25,  you'll need 50 tiny pretzels, unbroken. I only say this obvious statement    because I have purchased smaller bags and found way too many slightly broken pretzels to get 25 matched 'sets'.

 Line a baking sheet with parchment or foil.   Use a mixer to combine 1 c.  creamy peanut butter with 2 TB softened butter. Scrape the bowl and  add 1/2 c powdered sugar and 3/4 c. brown sugar and beat well.   You should be able to roll  tiny balls without creating a sticky mess in your hands.  Add   more powdered sugar if needed.

Roll it all into  balls using no more than a teaspoon for each.  Make a couple test balls with the pretzels to  be sure they don't squish wildly out of the pretzel 'sandwich',   making a  mess  to serve and eat.

Place the pretzel sandwiches on parchment and chill at least 30 minutes  or  until you get back to them in a day or so.    Then melt the chocolate and dip them  about halfway. Place on the parchment-lined trays and pop in the fridge again long enough for the chocolate to harden.  After that  they don't need to be refrigerated.  I store them in the freezer.      And that's a Buckeye Pretzel.       O-H-I-O.     Some of you will 'get' that reference!

Sticky Ginger Soy Chicken

Clipped from one of the Sunday-papers ( Parade, I believe)  this blogger's  contributed recipe   is a new favorite quick meal  at our house that is incredibly fast  & incredibly tasty.  It's just a bonus that it was so simple to convert to a lower-sodium recipe by using  the only  real low sodium soy sauce I've  ever found, China Town, which has about 75% less sodium than any of the 'reduced sodium' brands, making this wonderful, aromatic dish a   quick dinner,  free of sodium-guilt.   You are welcome to stick to any soy sauce you choose

This is Parade's photo! We are always in a rush to devour this and I never remember to take a picture  to use here.

This recipe uses whole thighs, but  people with little kids will probably cut them up into small strips first  --- which of course would make the cooking period just about instantaneous.

Make the simple  marinade:   1/4 c brown sugar ( I use brown splenda), 3 TB soy sauce, 2 cloves minced garlic, and 1/2 tsp ground  ginger, a pinch of black pepper.    Mix well and place in a zipper bag with 4 boneless skinless chicken thighs. Marinate at least 30 minutes and as long as  a day, refrigerated.

Heat a  large heavy skillet and barely cover the bottom of the pan with  less than 1 TB olive oil. Tilt the pan so it dribbles around and mostly- covers the bottom.  Lift each thigh out of the  bag, letting the marinade  drip off  into the bag  and place the chicken  in the  hot oil.  Cook over medium heat and  cut into the middle to be sure they're done -- this won't take long, not more than 10 minutes max.   Flip the meat now and then, it will darken as it cooks. And smell just delightful!

Then pour the remaining marinade into the pan, with the chicken, and boil & whisk as it reduces into a thick glaze that smells just like your favorite Chinese restaurant.  Spoon the glaze over the chicken.  To plate just place it on the rice, sprinkle chopped green onion and sesame seeds over the top.

Deliciousness  beyond all expectation, and ready  in a flash.    I should note that the original recipe  is  enough marinade/sauce for 8 thighs . I  hate  not having a lot of sauce so  I choose to use these amounts for just 4 thighs and have lots of thick gooey sauce to roll around in. 

Citrus Salad

  The origin of most recipes that I've clipped somewhere  is lost,  but I do remember that this salad recipe is from a Better Homes & Gardens magazine just a few years ago.

  I've  served it several times  at Easter   since it seems spring-y and light.  I admit to using refrigerated, purchased citrus cups sometimes, to avoid peeling the fruit, but there is no doubt that fresh fruit is better. Today I'm serving it with  cream cheese spinach soup, and a tomato tart.    You can search  both  recipes  on this blog. 

• 3 oranges peeled and white membranes removed (canned mandarins only in desperate times!)                
• 1 tablespoon Dijon mustard
• 1 tablespoon snipped tarragon
• 1/4 cup olive oil
• 2 heads Bibb* lettuce , torn
• 1 pink grapefruit, peeled and thinly sliced
• 2 clementines, peeled and separated into segments
• 1/2 cup unsweetened coconut, flaked, and toasted - the important touch!              

For the dressing, squeeze juice from 1 orange and transfer to a small bowl. Whisk in mustard, tarragon and the oil. Peel and slice remaining oranges.

1. Toss lettuce with dressing; gently toss in citrus slices and segments. Arrange on platter. Top with toasted coconut. Makes 6 to 8 servings.

* Bibb,  Boston and Butter lettuce are interchangeable.

Pumpkin Cookies with Brown Sugar Icing

    Our   favorite   fall cookie was   clipped from a  small  Reader's Digest-sized newsprint  magazine that published only  readers recipes -- a pretty radical idea then, long before  Taste Of Home began publishing home  recipes.    Thank you Mrs. Eleanor Harmon of Tulsa, Oklahoma, wherever you may be now,  for  submitting your  recipe to Home Cooking in 1973.  I've never found a  soft  pumpkin cookie I like  more.   

Cream 1 c. solid Crisco with 1c. sugar and 1 egg.  Add 1 c. canned pumpkin (not pumpkin pie filling,  but you already know that).   Sift all the dry ingredients together :  1 tsp each baking soda, cinnamon, and baking  powder  and   2 c. flour,  1/2 tsp salt, 1/2 c. chopped  pecans or walnuts, 1/2 c. raisins.  Add it all to the wet ingredients and add 1 tsp vanilla.   Drop by  generous tablespoons onto  greased cookie pans. 

Bake in a preheated 350 oven for about 10-12 minutes. They should just be just barely firm on top, don't let them brown.  Cool before frosting.

To make the icing,  cook 3 TB butter with 1/2 c brown sugar and 3-4 tsp  milk  just to the boiling point, then cool and add 3/4 tsp vanilla and 1 c. powdered sugar.    This frosts about 2 1/2  to 3 dozen smallish cookies, but  we  like them bigger, so I always increase the baking time by a couple of minutes.  If you make the icing before the cookies are ready, you may need to  thin it out by warming a bit and/or stirring in a couple more tablespoons of milk.

Brownie Pie

I always have called this slightly chewy, slightly gooey chocolate delight   Brownie  Pie, but if you live in the south you may call it Tar Heel Pie.  North Carolina's  pine forests  produce a lot of tar, earning it the nickname "Tar Heel State". There's your trivia for today.

 I should probably rename it  "Bake Sale Miracle Pie" in  recognition of the frequency  of times I sent  these pies  to my kids  school bake sales.   It takes no more than 5 minutes to toss  in one bowl and the ingredients are always on hand,  so  midnight  baking wasn't unusual.     The bake sale days are long over   and now  we are watching sodium.  I realized that it just happens to be   naturally low in sodium at 45mg per each of 6 slices if you leave out the salt, or 145mg  if you include it.   I always do, because salt does something wonderful to chocolate. Coffee makes chocolate 'pop' too, so this rich pie is doubly delicious.

 
Here goes:   Melt 1 stick unsalted butter and pour the hot butter over 1 c. semisweet chocolate chips and stir til melted and well mixed. Then add 2 beaten eggs, 1/3 c flour, 1/2 c. brown sugar, 1/2c white sugar, 1 tsp dry instant coffee granules, 1 tsp vanilla, 1/4 tsp kosher salt ( optional), and 1 c chopped walnuts or pecans. Pour into an unbaked  pie crust and bake in a preheated 350 oven for about 30- 35 minutes. The top will be shiny and set. Cool for at least an hour before cutting &  serving.  If you'd like to serve it warm, let it cool completely first   and later nuke individual slices  for 15 seconds before serving. Whipped cream or vanilla ice cream are   traditional, but I will understand  completely if   Graeter's strawberry chocolate chip ice cream shows up instead. 

Vietnamese Beef and Potatoes

Yes,  this is a  simple stir fry made with beef, onion, and....potato chips!   Kettle chips, specifically.  Not just a super-quick, tasty dish, but a great conversation piece. I'll bet you'll make it again! 

In a small bowl, combine 2/3 c.  beef broth, 3 TB oyster sauce, 1 TB garlic-ginger stir-fry sauce, and 2 tsp. cornstarch.  Blend well and set aside.

Heat 1 TB peanut oil in a large skillet or a wok over medium-high until hot.  Add 1 small onion cut in thin wedges; cook and stir 2 minutes.  Add 1 lb. boneless beef sirloin, cut lengthwise into 2" wide strips thinly sliced.  Cook and stir 3-4 minutes until browned.

Stir broth mixture until smooth and add to skillet. Cook and stir 1 minutes or until thick and bubbly.  Add 4 oz.  kettle chips ( 4 cups) and toss gently to coat with sauce.  

Makes  four  1 1/2 c.  servings. 

Frozen ( or not ) Grasshopper Pie

Back in the olden days -- the 70's --- Grasshoppers were a popular  frozen minty  cocktail  made with green crème de menthe and vanilla ice cream.   Soon a recipe circulated among our card club for  frozen  grasshopper pie one of the hostesses served.   I haven't made this for....um.... let's say 40 years,  until it popped up in  a magazine recently... Food Network,  maybe.  They don't mention freezing it, but that's the way we enjoyed  it.    Just let it set out for 10 or 15 minutes to thaw a bit  before cutting.   Here goes:

Melt 24  regular-size marshmallows in 2/3 cup half -and-half cream in a double boiler  or very slowly & carefully over low heat.  Remove the pan and let it cool before folding in 2 TB white crème de cacao and 2 TB green crème de  menthe.  Fold in 1/2 pint whipping cream, whipped, and pour the filling into a  9" chocolate crumb crust.  Freeze for at least 3 hours or chill  for at least 1 hour.    Serve topped  with more whipped cream,  a few crushed chocolate cookies, and   fresh mint leaves.  I think  we sometimes dribbled a  few  tablespoons  of crème de menthe over the  whipped cream when we served it.  

Snowberry Saltine Pie

My  task today was to gather some of my favorite  low-sodium recipes to share  with a caterer for an American Heart Association lunch event  called "Go Red For Women".    We need to keep fat and sodium at a minimum, while delighting guests with great food, so this dessert came to mind.   I give full credit to Midwest Living magazine where I found  it  in 1994 and have been making it ever since. The  soft, crunchy salty-sweet meringue is so good.    For this recipe, I  simply  substitute low-sodium saltines ("unsalted tops").  I can't tell the difference.   If you like,  use whipped topping with a  tiny splash of almond  or vanilla extract instead of whipped cream.  Whipped cream is definitely better, but if you're concerned with the fat content, go with the topping. Don't make the filling  more than 4 hours ahead, so the fruit doesn't weep and  stain the whipped cream.

  While I tend to use mixed  berries of all kinds,  I've also used peaches, plums, kiwi and nectarines cut in berry-size pieces.   I think a mixture looks prettiest, especially with kiwi or blackberries  for a touch of purple or green.

4 egg whites, 1/4 teaspoon cream of tartar, 1 teaspoon vanilla, 1 cup sugar
16 saltine crackers, crushed,1/2 cup  finely   chopped pecans,1 cup whipping cream or   2  1/4 c  whipped topping,1/3 cup sugar,1 teaspoon vanilla
2 -3 cups fresh or frozen raspberries, blueberries, sliced strawberries, cherries, or blackberries, all  pieces about the same size

Grease and flour a 9-inch pie plate. Set aside.          

1. In a large bowl, beat egg whites and cream of tartar until foamy. Beat in 1 teaspoon vanilla. Gradually beat in the 1 cup sugar until stiff peaks form (tips stand straight). Fold in crackers and pecans.
2. Transfer egg mixture to prepared pie plate, spreading over bottom and side. Bake in a 325 degree F oven for 35 to 40 minutes or until  very pale golden. Cool.
3. For filling, in a large bowl, beat cream, the 1/3 cup sugar, and 1 teaspoon vanilla until soft peaks form (tips curl).  Fold in berries. Spoon into crust. Store in the refrigerator. Makes 8 servings.

         

Chicken Stroganoff

Don't  you love it when   a few ordinary ingredients somehow combine to  create  a superb flavor far beyond the ( expected)  sum of its  parts ?   The recipe was published decades ago in Bon Appetit .  I've made it  a few zillion times for family and for catering clients. It's inexpensive, very fast, and addictively good. 

Two caveats:  if not served immediately,  your noodles (even more than rice) will absorb all  the rich sauce if left to languish very long, so don't mix them until the last minute.  If you anticipate that they'll end up sitting a few minutes before eating,  double the sauce ingredients to have extra.   And the second caution is not to think you can skip  or substitute something else for the Dijon.  Now and then there is a sole ingredient responsible for a flavor meld, and this is the role of the Dijon.  You won't identify the flavor profile as being mustard-y, just delicious!

Cut 5 skinless chicken breasts in 1"  pieces and  brown lightly in batches  in  2 TB butter for about 5 minutes, removing to another dish and keep warm if you're serving soon.  Don't crowd the pan, or you'll steam the chicken.    To the pan, add 8 oz. sliced fresh mushrooms and 1 medium onion, sliced.  Cook until light brown, 6-8 minutes and then add to the dish with  the chicken. These steps can be done ahead.  Bring the chicken, onion and mushrooms to room temperature again, and then warm briefly before proceeding.

Melt  1 TB butter in the pan, add 1 TB  flour, and stir for 3 minutes.  Whisk in 1 cup warm chicken broth and whisk well, scraping up any browned bits at the bottom of the pan. and adding salt and pepper to taste.   Stir vigorously  until thickened and smooth, about 5 minutes.  Stir in 1 TB Dijon mustard and 1/2 cup sour cream and cook until warmed through.  Don't let it boil.   Add the chicken, onion, and mushrooms back to the pan.

Serve   to 4-6 people  over rice or  buttered noodles, and sprinkle with  chopped parsley for a pretty touch of color. 

 

Orangekuchen - Danish Pastry at Home

"Orange cake" in Danish!  For decades the Danes have rightfully declared themselves masters of light, flaky pastries.  We love this departure from the usual breakfast treats.  Also perfect for a tea, cut in much  smaller pieces.  The fresh citrus flavor is delightful.  The  thin orange-cheese layer needs to 'ripen' overnight, so a little planning is necessary. Otherwise it's a cinch to make.

First, make the pastry. It needs to chill a bit before being rolled out.   Combine 1 c. flour and  1/3 c. sugar in a food processor or Ninja.  PULSE to  mix it and then, pulsing, add 6 TB. cold butter.  Process just until it's the consistency of coarse crumbs.   Mix 1 egg yolk with 1 TB + 2 tsp icy-cold water with a fork , add to the mixture and blend just  til a dough forms.  Don't over-process.   Chill, wrapped in plastic or foil, for 30 minutes -- or longer  if that's more convenient.  Preheat the oven for at least 15 minutes, to 375.

Roll out the pastry to  fit an 11"  round tart pan or a quarter- sheet pan, rolling  between parchment or wax paper. The crust will be very thin.  My 1970's recipe specified a 13x9 pan but  neither my pastry or my filling ever seemed to be  quite enough.  The pastry needs to be cold, so it doesn't always roll well.  Let it be known that more than once I've taken the rolled pastry -- which on those occasions resembled a wildly  and hopelessly irregular amoeba --  laid it in the  pan, and pieced together a crust by pressing  bits and pieces  to get to  the edges.  You will lose some of that layered  flakiness, but you may  maintain your sanity.  Fair exchange, I feel.    Now place the pan in the freezer for 10 minutes to chill again.   That cold dough hitting a hot oven helps create the magic layers  of the pastry.   Bake for 15 minutes or until the edges just begin to start turning a bit brown.

Make the filling:  using a mixer or food processor ( no need to really clean the one you used for the dough) mix 8 oz. softened cream cheese, 3TB   fresh orange zest,  1/2 c. preferably-fresh orange juice, 3 eggs, 3 TB sugar, 1 tsp vanilla,  1/2 c. finely chopped candied orange peel.    Pour onto the partially-baked crust.   Sprinkle with 1/2 c sliced, blanched almonds. I used slivered almonds once and decided not to do that again.

Bake  for another  15-20 minutes or until the tart is set and any visible crust is golden.  Actual  time will depend on the size  and shape of the pan you decide to  use, so keep an eye on it.  Cool completely on a rack, then cover and refrigerate overnight.  Cut in squares or bars, although it's not really a finger-food.     Store in the fridge.  And don't  fret  when it doesn't "rise" -  it's not supposed to!

Connie's Pistachio Bars

 

             Connie is   one of my sailing friends, who lives on a New Hampshire beach ( hear the envy?)  and this is  a favorite recipe that her  kids - and now grandkids -  ask for.   I  tweaked it just  a tad by adding a dab of color and  the  pistachios.  I've tried  chopped pistachios in  the batter  too  but I think just a few  on top is better, for the same reason that  I don't let a few extra  chocolate chips fall in  -  I think too much chocolate  distracts  from  the pistachio  flavor.     I know, I know....'too much chocolate" is a bizarre concept!  

Any  one-bowl process cookie   gets extra points  from me, and other than the pudding mix, the basic recipe is just pantry staples so this  recipe has lots  going for it, not to mention the unique  pistachio element.   And please, be verrrrry stingy with the  food color - it shouldn't be bright green.  The tiniest smidgen should do it!**

 Mix together:  3 eggs, 1  1/2 c. sugar, 2/3 c. veg oil, and then add 1 1/2c. flour, 1 tsp baking powder, 1 tsp. salt, 1 box pistachio pudding mix*, a  teeny drop of green food color** and 6-oz.  semi-sweet chocolate chips.

Place the thick batter  in an ungreased 9x13 pan, smooth the top  with the back of a spatula sprayed a bit,  and ( optional!)  sprinkle  a few   chopped pistachios on top, then bake in a preheated 350 oven  for about 25 - 35 minutes.  Let the pan cool on a rack  and slice  them while still  just a little  warm so the edges don't tear later.     They taste even better  after they 'age' overnight.    Once cool,  store covered,  at room temperature and enjoy the compliments.    Thanks, Connie for sharing!

* Don't struggle to find a box marked  'instant'  pistachio pudding mix.   All the pistachio brands  are instant, but  don't state it,  like some other flavors do. If still in doubt,  read the directions to see if it says  how to "cook".    It won't !

** Really, don't let  much  food color  hit the batter, it's hard to control the drop size, and the batter  can too easily  become an ugly, vivid kelly-green.  The batter looks pretty on its own, but fades when baked, so  a little green will revive the pretty pastel shade.   Remember this recipe , though, for St. Patrick's Day  when no green is "too" green!   I  put a 'drop'  on the blade of a knife so I can swipe just part of it off into the batter.  It will be  a very pale pistachio green  naturally  anyway, this  should just give a  tiny  color boost.

Soft Red Velvet Cookies

  Off to a quick start with  a cake mix, making  it easy to  put these together.    They're  pretty, soft, and surprisingly tasty, with a moist center.   I always  double the recipe, but I'll leave that decision up to you. T his is the single-batch recipe:

Preheat the oven to 375 for at least 15 minutes.  Melt 5 TB butter or margarine and let it cool.  Stir it into one box of dry red-velvet cake mix.    I prefer Duncan Hines brand but it probably doesn't matter.  Be sure that the butter's cooled a bit  before you add 2 eggs  and the zest of one lemon or orange.  The batter will be very stiff so use a strong arm and a strong spoon to be sure all the dry  mix is incorporated.

In a small bowl combine  1/2 c. powdered sugar and 1 tsp cornstarch and use a fork to mix it really well. Now, about  the red hands.....

Helpful hint:   use plastic medical or food-grade  thin gloves to roll the  dough...the mix isn't  intended by the manufacturer  to be  handled   and  there's lots of red food coloring in it  that you won't want to wear on your hands for a day or two.   Spraying  your hands with Pam  might help but just did not completely prevent the staining for me.

Wearing the gloves -- or not --  spray the palms of  the gloves very  lightly with Pam and roll the dough into balls.  The original recipe said it makes "24 small".  If  you want tea-party-sized, one-bite cookies, go for it and you may have 24.   I always make mine  larger, and  only get about  12-15 cookies.  That's why I always double the recipe to end up with about 3 dozen  average-sized cookies.

Drop each ball in the bowl of sugar mix* and coat them well before placing on an ungreased cookie sheet to bake.   The  time is dependent upon the size.  For those teeny ones, figure about 9 minutes, and maybe 11 or 12 for the biggest ones.  Take them out  when they are almost solid but  still at the point when you question the center's condition just a bit...is it time or not?... take them out.   Leave them on the sheet for about a minute to settle slightly, then remove to racks or newspaper to cool  completely.  They freeze well  and stay soft in sealed containers or baggies.  The  powdered sugar  stays on better when  there's a layer of plastic or parchment between them.

*  If you double the recipe, you  won't need to  double the sugar mixture.

Almond Joy Brownie Bombs

  They're  big and rich and nearly sinful. And simple to make. And very popular, for all those reasons. Not  to mention  just  5   ingredients.   

I  bake a chewy,  not fudgy,  boxed brownie mix  mix in a mini-cupcake pan.   One standard box makes  48 substantial  3-bite  cupcake-shaped brownies.   I've also  tried baking  the mix in a  jellyroll pan and simply cutting it into small squares -- but they are just not sturdy enough for what  follows!  What seemed as though  it might be a shortcut became a structural failure.  The base has to be sturdy enough to support the top,  and needs those  slightly crusty  'side walls'.   Baking in the cupcake-shapes lends the necessary infrastructure.  If you have a favorite  brownie recipe and want to make it from scratch, have at it.  A mix is far, far  easier.

                        So, bake the mix into mini brownie 'cupcakes'  and cool completely.

Mix 4 cups coconut very well  with one can sweetened condensed milk and  roll a teaspoon-ish size ball for each brownie.  Top each brownie with a ball of coconut and  gently press a  whole almond  on top.    Place in the freezer for about 20 minutes to chill  or freeze.

Melt a  12 oz bag*  of semisweet or dark chocolate chips ( not milk chocolate) with about a tablespoon solid shortening.  Dip each brownie bite in the chocolate, top down, to cover all the coconut and part or all of the sides of the brownie. Don't try to  dip or cover the base.   Touch up any big bare areas on the sides  by dripping a bit from a spoon.    Dipping completely to cover the bottom  is way too messy, both now and  when eating.  Place  them  on a  tray lined with foil or parchment  and chill  briefly to quickly set the chocolate.   

They don't  require  refrigeration  but  will keep  fresh longer if they are kept cold.   Stored in a  sealed baggie  they will last  at least  a week or  two  in the  refrigerator.  

* be prepared to  need  almost  6-8 oz more, depending how thickly  you coat them. While  increasing the amount of shortening slightly will make the coating thinner and  more fluid,  it will also make  the process  messier, and will take  longer to set.