Entertain the Possibilities

Corn Chowder

9/9/2020

Summertime soup takes full advantage of fresh veggies and herbs. And what's soup without a biscuit?!

Before summer slips away completely, be sure you have savored a big bowl of corn chowder, ideally homemade. Soup in the summertime? Most certainly, Yes.

I used Elise Bauer’s recipe at Simply Recipes, which makes a great foundation for improvisation. I also read a few of Ina Garten’s chowder recipes (yum!) which led me down the rich-and-creamy path with no argument. Combining them resulted in a meal both sumptuous and satisfying. Ahhh.

I like the potatoes nearly as much as the corn in this recipe.

First of all, get the best local corn you can find. Visit a farmstand, farmer’s market, or just rifle through the stack of ears at your supermarket.

Second, consider the creaminess factor mentioned above. I used a combo of whole milk and cream. (Leftovers in the fridge had to be used up.) Extremely delish but way too rich and thick to eat more than a small portion. Next time I will thin it out by using 1% milk and just a dollop of cream. (Some richness is essential.) Half and half, chicken broth, or water will work too, so you decide where your dairy-richness happy place resides.

For creamy soup aficionados, it doesn't get much better than this!

Bacon and corn chowder are an ideal pair; you’ll often see it crumbled on top of a bowl as a tasty, tasty garnish. This recipe uses only one piece as flavoring. But that’s where the improvisation comes in. You can edit and improve this chowder any number of ways to suit your taste. The Simply Recipes recipe includes a big list of suggested options – take a look.

Today’s musical selection shakes up the routine a bit. We usually separate the pandemic-themed cook-along song from the longer dinnertime jazz playlist.

Instead I’ll give you the gift of Frank Zappa’s Hot Rats album from way back in 1969. The band is tight, swinging in a righteous jazzy fashion and rocking hard too. And Frank is his usual crazy, thoughtful, way-ahead-of-his-time self. There’s a song about soup and possibly a sly political reference. Enjoy!

8 Comments

Snickerdoodles

8/20/2020

10 Comments

Cinnamon, sugar, and more cinnamon -- that's what elevates snickerdoodles to legendary cookie status!

What a wonderful treat to add to my baking repertoire. First of all, the name. It’s impossible to say the word 'snickerdoodle' without smiling. I love silly words! Whirligig, hootenany, lollygag. See? Now you try.

The secret ingredient in snickerdoodles is cream of tartar which, they say, adds a sour or tangy flavor. Personally, I don’t taste that element but the abundance of cinnamon sugar is more than enough to keep me happy.

My neighbor kindly did a(nother) huge favor for us and I wanted to reward him with the gift of baked goods. This was his request. Who knew it would be a treat for both of us?! And now for you too, Dear Reader. The recipe comes from America's Test Kitchen, which blocks access to their online recipes. Hover your mouse over the photos below to read the captions and get a general sense of how it works.

So much cookie goodness! Go ahead and help yourself.

For the musical selections, I sometimes riff off of the recipe's name or key ingredient, and today will be no exception. There are not so many snickerdoodle songs out there. But a plain old doodle, however, now that is well represented by Chicago's late Queen of the Blues, Miss Koko Taylor.

Before Koko Taylor died in 2009, she passed the crown to Shemekia Copeland, another fine blues singer who combines contemporary and classic tunes to create a sound all her own. Please enjoy this album.

10 Comments

Tart Cherry Gimlet with Chipotle-Rosemary Spiced Nuts

8/13/2020

1 Comment

Tart Cherry Gimlets with Chipotle Rosemary Spiced Nuts

Most hours will get a little happier with a special sip and a snack - cheers!

A sip and a snack, sometimes that’s exactly what the brief requires. For a recent socially distanced patio hangout with friends, the resident bar chef made a batch of Tart Cherry Gimlets which hit all the right notes. Pretty in the glass, puckery on the tongue, and easy going down the hatch. “I’ll have another, please!” was heard more than once that evening.

Here is Ilise’s recipe for the refreshing cocktail (quantities shown are per serving):

Tart Cherry Gimlet
1 ½ oz Gin
¾ oz Lime Juice
½ oz Simple Syrup*
1 ½ oz Tart Cherry Juice
Lime wedge and/or cherry for garnish

Directions: Put ice in a shaker, add all liquid ingredients, and shake well. Pour strained drink into a chilled coupe glass and garnish with a slice of lime and /or a cherry. If preferred, serve this on the rocks.

* Simple Syrup: Add equal parts sugar and water in a pan and heat over medium heat until the sugar has dissolved into the water and the liquid looks clear.

When serving drinks, always provide a snack alongside. Whether a feast or just nibbles, you decide, but it’s the way to be a responsible host by helping to absorb the alcohol.

A bowl of toasted, spiced nuts fits the bill. The flavors may be adjusted to suit your taste buds and it’s a great make-ahead dish. This zesty mix comes from Ina Garten, the revered kitchen goddess. While it is the rosemary you will taste first, the warm heat of the chipotle leaves a lasting presence. Find the delicious recipe here.

“And what about the music”, I hear you asking. For the cook-along song I simply must defer to one of my favorite groups from the 1980s/90s – Cocteau Twins. I have no idea what the lyrics mean amid this atmospheric wave of sound, but the title surely fits the occasion.

For a jazzy accompaniment to your drinks and snacks, I recommend this playlist from a powerhouse quintet of days gone by – Charlie Parker, Dizzy Gillespie, Bud Powell, Max Roach, and Charles Mingus. One track is titled “Salt Peanuts”, which is how we got here. Welcome and enjoy!

1 Comment

Chicken Marsala

8/5/2020

0 Comments

This dish became an instant favorite at my house - flavorful and easy to make too!

You know how once in a while a certain food makes you sit up straight and say “Holy wow!”? This dish did that for me. Chicken Marsala is another Italian-American longtime favorite of mine but I never had a go-to recipe for it. That has changed, thanks to the Once Upon a Chef food blog. This one is a keeper.

As you view the photos (hover over them to read the captions) please note that I made a double batch, that's why the quantities are so large.

Also note that it's fun as hell to pound the daylights out of your chicken breasts to achieve a thin, even thickness among them. You can see I used an ordinary hammer, but a kitchen mallet or meat tenderizer would have been better. Oh well, it worked.

We ate this for dinner three nights in a row with no complaints - yum!

As you see, we served the Chicken Marsala with pesto pasta and fresh tomatoes. The leftovers paired well with potatoes and salad. Delicioso! This recipe was a big hit in my household and will most definitely be on the replay list. Find the recipe here.

Today’s pandemic cook-along song of the day comes from The Chicks (who recently dropped “Dixie” from their name). Gaslighter tells a specific story about an unhappy couple, but I feel the term applies to many circumstances during election season. Draw your own conclusions if you like, or simply hit the Play arrow and enjoy a rockin’ good tune.

To accompany dinner, please enjoy Italian jazz pianist Enrico Pieranunzi's remastered album from 1978, From Always to Now.

0 Comments

Blueberry Crumb Bars

7/29/2020

1 Comment

Is this dessert or modern art? Lucky you, the answer is BOTH!

Is it blueberry season where you are? Yes? Then run, do not walk, to the nearest farmers market or U-Pick farm and get yourself a big batch of luscious local berries. Eat a bunch of ‘em on the way home and use the rest to make this tasty/satisfying summer dessert.

I made these Blueberry Crumb Bars, using the excellent recipe from Simply Recipes, last month with grocery store berries and they were still knock-your-socks-off delicious. (No offense to the chain supermarkets, but we all know local is best when it comes to produce.)

Let's get another view of that beautiful berry concoction.

These bars offer three tiers of flavor. 1) A simple, tasty shortbread base; 2) An avalanche of blueberries in the middle and not much more; and 3) More of the base used as a crumbly topping. I added a little freshly grated nutmeg to the blueberries but otherwise stuck to the recipe as written.

Hover over the photos to read the captions.

The hardest part is waiting until it is all the way cool and set enough to be cut into individual portions.

Blueberry Crumb Bars are perfect as dessert after dinner, as an afternoon snack, or even with your morning cup of coffee. Hey, it's fruit, pretty healthy, right?!

Find the recipe from Simply Recipes here.

Our pandemic song of the day plays off the main ingredient for the bars. Ben David offers a quiet, contemplative lament against war and human strife. Parallels may be drawn to the present situation, if you ask me.

The jazz playlist to accompany dinner/dessert brings it all back home which, coincidentally, is the name of my favorite track on the modern jazz group GoGo Penguin’s 2014 album v2.0. Hope you like it!

1 Comment

Grilled Corn Salad with Chile and Lime

7/14/2020

0 Comments

Cool, creamy base with fresh, hot corn topped with pickled onions, chopped herbs, and spices -- oh yes!

Now is the time, my friends, wait no longer. Mid-summer is peak season for local corn, bursting with sweetness. I’ve been anxiously waiting for the right opportunity to make Smitten Kitchen’s recipe for Grilled Corn Salad with Chile and Lime, modeled after the elotes that may be bought from roadside stands in Latinx neighborhoods.

Elote, or Mexican street corn, is a cooked ear of corn, smeared with mayonnaise and crema, covered with crumbled cheese, and sprinkled with spices and fresh citrus. It’s meant to be eaten with your hands, while on the move.

This salad keeps all the best parts and serves the dish as a dinnertime side. We paired this with traditional American BBQ – exceptionally delicioso!

We swapped parsley for cilantro -- you do you!

As an exceptionally pale person of Mayo-American heritage, I am well-versed in the use of mayonnaise in our culinary culture – potato salad, cole slaw, macaroni salad, on and on. (Although I cast side-eye at ambrosia or any fruit salad recipe calling for mayo. Something something a bridge too far.)

Even still, combining the corn with mayo and sour cream in this recipe seemed like a lot. I’m here now to say – it’s just right. And absolutely scrumptious when served cold on a hot summer’s night. Yummm.

Find this awesome recipe from Smitten Kitchen here.

Yes, the pandemic is still with us, demanding that we pay attention and take it seriously. I do, and hope you are taking all the necessary precautions. Nevertheless, I find myself dreaming of better days.

As this is a Mexican-inspired dish, I thought we'd find inspiration in Mexican jazz from contemporary singer Magos Herrera. Please enjoy.

0 Comments

Brown Butter Blondies with Chocolate, Cherries, Cashews, and Pecans

7/8/2020

1 Comment

These blondies are packed with nuts, fruit, chocolate - even bourbon!

Blondies – like brownies – are a wonderful thing to bake. Always quick, easy, and delicious. There’s (almost) no one who will decline an offer of a freshly baked square of awesomeness. Plus so many variations are available! Dense, cakey, boozy, frosted, and don’t get me started about add-ins.

This recipe comes from Yossy Arefi via the Williams Sonoma website and I’m quite thankful it is in my life now. This is a dense, moist blondie just loaded with dark chocolate chunks, dried cherries, and two kinds of toasted nuts. Plus a little bourbon and a healthy (ha) dose of butter.

It is even better on the second day, if it lasts that long.

These brown butter blondies are rich and decadent. Even more so when warmed ever so slightly and served with a scoop of ice cream. Go on. Treat yourself.

Find the recipe here.

The COVID-19 song of the day reminds us that - despite cautious steps to return to everyday life - the virus remains a real concern, quite toxic to some. Please be smart and do the right thing(s) for yourself and for others!

When you're ready for some smokin' hot jazz to go with your decadent dessert, tune in to this playlist from Don Cherry, American trumpeter known for exploring world fusion and free jazz.

1 Comment

Independence Day 2020

7/3/2020

2 Comments

Neighborhood fireworks 2016

This will be another odd holiday in a very odd year. No huge gatherings of friends and family in the backyard, or lake house, or beachfront. No jam-packed concerts and fireworks shows in the city parks.

At least I HOPE we are all continuing to wear our masks and follow social distancing guidelines. It is possible to do all those fun holiday things with a few slight, smart adjustments.

- Party with smaller groups,
- Enjoy the great outdoors,
- Spread out the seating,
- Plan single-portion servings – no shared utensils – you get the idea.

We are taking things easy at our house this year, connecting with just a few people spread out over several days. Keep the party going, I always say.

Here is a 4th of July post from several years ago with recipes galore plus cool photos of the neighborhood fireworks show. Especially recommended is Ilise’s Mango Margarita and the Corn Husk Smoked Salmon with Grilled Corn Salsa. Enjoy a sip and a bite and experience flavorful fireworks on your taste buds!

Regular readers know that we usually feature a coronavirus song of the day plus a jazz playlist. As a holiday diversion, today we will veer into classical territory.

Wait, wait, come back! This is super-cool, I promise. Especially if you crank it up to max volume. Air conducting is encouraged.

This mini playlist includes two versions of Fanfare for the Common Man from composer Aaron Copland, whose music connects deeply to the American ethos. The first is presented in the traditional manner, perfectly executed by Los Angeles Philharmonic.

The second take is a personal indulgence, as Emerson Lake & Palmer is one of my all-time favorite prog-rock bands and their version of Fanfare is simply – chef’s kiss!

In between is a new-to-me piece by American composer Joan Tower. It uses Fanfare for the Common Man as its foundation and springboard to the powerful Fanfare for the Uncommon Woman.

Happy Independence Day!

2 Comments

Oven Fried Chicken Drumsticks

6/24/2020

2 Comments

Mama, why is that chicken all lumpy and bumpy? Read on, my child, all will be revealed.

A chicken post, really? What could possibly be interesting about chicken anymore? I’m here to spread the word, good people, and that word is … Croutons.

This recipe for oven-fried chicken uses croutons in place of breadcrumbs, crushed, obviously. The recipe says to do this in a food processor, but I thought I would take out a few aggressions by smashing the croutons in a baggy with a heavy rolling pin. I felt much better afterwards but the crouton chunks were still … well, chunky.

I used them anyway and now the chicken drumsticks look like nothing so much as armadillos.

All lumpy and bumpy, craggly and crusty.

Wearing armor, as it were.

Nevertheless, the taste is sensational with loads of flavor, this is a keeper.

So your first lesson from this blog post is to haul out the food processor and crush the croutons. Just like the recipe says.

This winner comes from Divas Can Cook and she’s even got a cute video on her website demonstrating the recipe. Check it out!

Now that looks good enough to eat!

Find the recipe here.

For today’s COVID-19 song of the day I thought we would continue the Divas theme. Please enjoy the 1990 song stylings of The Divine Miss M, none other than Bette Midler.

And then to accompany your chicken dinner, how about a jazz soundtrack from Max Roach, an American jazzman and pioneer of bebop who certainly knew his way around a pair of drumsticks.

2 Comments

Hot and Sour Curried Chickpeas

6/17/2020

0 Comments

Creamy chickpeas, rich buttery texture, warm Indian spices -- you'll want to keep this recipe handy!

This flavor-packed dish was a revelation. I expected a moderately good side dish. What I found instead was a mélange of buttery, creamy chickpeas, tangy pickled veggies with a sharp bite, and all those warm, savory spices. Given the chance, I would eat this every day of the week and twice on Sunday. Yes, it’s that good.

The recipe comes from Christopher Kimball, former host of TV cooking show America’s Test Kitchen, who has a new show and a cookbook to match, titled Milk Street: The New Rules.

Milk Street: The New Rules - recommended!

Both this show and the previous iteration (which still runs on PBS with fabulous female co-hosts) take a classic dish or type of cuisine and break it down into parts – cooking techniques, times, ingredients – to discover how to achieve peak results.

The only downside is that their online recipes are subscription-only so …

A) I recommend getting the cookbook, and

B) I will offer general information in the text and photo captions below.

The main lessons learned: Cook the spices and aromatics in fat first, then add everything else. Some recipes have you add spices at the end, but early incorporation means the flavors will infuse the entirety of the dish.

Also a quick pickle added at the end wakes the dish up with a bright blast of acid. And when I say pickle it doesn’t have to be elaborate. Here it is nothing more than red onion, jalapeno, and ginger diced fine and doused in lemon juice. Make it first, then set it aside.

This is kind of cool -- instead of chopping, you shred the onions and tomatoes before cooking them with the spices in butter. The picture to the far right shows the consistency of the mix when it's ready for the remaining ingredients to be added.

Some of the pickled onions and jalapeno get added to the chickpea mix while cooking and the rest garnish the top just before serving. Twice the flavor!

Today's Coronavirus song of the day asks the question many of us face now that some states, cities, and communities are re-opening their economies and relaxing stay-at-home guidelines. For me, the answer is clear - so keep up the good work, follow the safety protocols, and save lives!

Jazz with dinner sounds delightful, does it not? This album pairs pianist extraordinaire Chick Corea with Gary Burton who rocks the vibraphone like nobody's business. Please enjoy.

0 Comments

Aunt Edna Mae’s Potato Salad

6/12/2020

0 Comments

The All-American cookout meal including Aunt Edna Mae's Potato Salad

Aunt Edna Mae and Uncle Orval, who live in farm country here in the Midwest, graciously hosted me for a visit last year. Spending time with family is always a treat, and even better when there’s an amazing cook among the bunch. Aunt Edna fits the bill, hands down.

A few things to know about country cooking – it is good, simple food, nothing fancy, portions are generous, and the kitchen never closes. Aunt Edna served up dessert after a hearty breakfast. And not one of us declined. (They were sour cream raisin bars, I mean come on, who can say no to that?!)

It may look like every other potato salad, but wow, so delicious!

One of my favorite dishes from that weekend is Aunt Edna Mae’s potato salad. It strikes all the right notes for me – pickle relish and sour cream make the difference – and makes me wag my tail like a puppy dog, begging for more.

Here’s the recipe in the chef’s own words:

For the potato salad I really don't have a recipe. I just cook the potatoes (about six medium ones) and cut them up and boiled about six eggs and cut them up and then also three or four stalks of celery.

I used Miracle Whip salad dressing and thinned it with a couple tablespoons of milk or cream. I added about 3/4 cup of sour cream to the dressing and some sweet pickle relish (2-3 tablespoons). I also put about 2 tablespoons of prepared mustard in the dressing.

I used about 1/2 of a sweet Vidalia onion which I didn't add until dinner that evening. I had made the potato salad in the morning so I would have more time to visit while you were here.

My changes were minimal:

Made a smaller batch, so a little less of everything all around
Swapped mayonnaise for Miracle Whip

Everyone has their own favorite version of potato salad, no doubt about that, but if you’re willing to give mine a try, I think you might be very happy you did. Aunt Edna Mae and I sure hope you enjoy it!

One of our recent posts featured protest songs, in reflection of the tone and tension in the country today. Today’s song for cooking will do the same. Stevie Wonder won the 1974 Grammy for Best R&B Song with Living in the City. Hit the Play arrow below and be reminded why.

Then for something completely different, let’s hear a swinging set from legendary saxophonist Sonny Rollins to accompany your meal.

0 Comments

Grapefruit, Apple, and Pomegranate Salad

6/9/2020

0 Comments

So refreshing! Grapefruit, julienned apple, and pomegranate PLUS fresh mint, lime juice, and spicy pepper

This lovely little dish is perfect as a luncheon side salad or served as part of an abundant brunch spread. By itself it is certainly not filling enough to make a meal. But it’s so gosh darn pretty, I just had to make it and share with you. Let’s have another look.

I made just half a recipe this time but can foresee making a full batch one summer weekend day to be served on the patio for a leisurely lunch with a cheese plate and a glass (or 2) of chilled rosé. That is the life.

Thank you to Cooking Light for this simple, refreshing, and unexpected recipe!

My changes:

I cut the peeled grapefruit into wheels then cut again into segments. I’m lousy at supreming citrus and this shortcut helps me get the job done.
Next time I will substitute a jalapeno pepper instead of the hot hot hot serrano. It suits our taste buds better.

And that’s it. Start to finish, a perfectly simple, simply good salad recipe. Please enjoy it!

Bonus: My pomegranate tip is to open the fruit and remove the seeds in a deep bowl of water. No stains on your hands or anything else, I promise!

Today George Floyd was laid to rest. So I’m going to leave this song right here. Here we are, 31 years after it was released, and as a society we still haven’t learned to do the right thing.

In the same vein, and from an even earlier era, open your ears to this classic track from Gil Scott-Heron, American poet and spoken word artist who collaborated with some mighty jazzy folks.

0 Comments

Maple Toffee Cookies

6/4/2020

0 Comments

Sweets for the sweet -- that means YOU should indulge in a few tasty Maple Toffee Cookies

My brethren and sistren, I come before you as a changed woman. I now see the error of my past cookie-baking ways which resulted in the sin of too-crispy cookies, and shall aim evermore for the soft, cushiony cookie nirvana that has eluded me until now.

photo credit: Peter Taylor

Although let’s be honest – are there really any bad cookies?

Asking for a large, blue, cookie-loving friend.

I read on the internet (so you know it’s true) that cookies baked on parchment paper turn out better/softer than those using Silpat mats, which have been my preference until now.

After much research I conclude that the real key to soft cookies is to slightly underbake them.

If the recipe says ‘bake for 10-12 minutes’ I’ll probably take them out of the oven at 9 minutes 30 seconds and let them cool on the pan for a few minutes.

(The pan’s residual heat continues to cook them slightly.)

However you choose to execute the plan, make a point to bake these amazing cookies. Three kinds of tasty add-ins – toffee bits, milk chocolate-covered toffee bits, and dark chocolate chips. Oh yeah! This super-yummy recipe comes from the blog called Secrets from the Cookie Princess – a magnificent name if ever I heard one.

Perfect afternoon snack -- Maple Toffee Cookies with a cuppa whatever pleases you. Enjoy!

Find the recipe here.

Our cook-along song of the day comes from David Bowie who not only sang the song but played the Goblin King in the 1986 film Labyrinth. Lately it does feel as though the world is falling down around us, but love is one of the ‘constants’ that will see us through. Another constant is cookies. Just sayin’.

A little jazz with your toffee cookies? Absolutely, coming right up. Floyd ‘Candy’ Johnson – an American saxophonist who played with Count Basie, Duke Ellington and other jazz greats - brings the sweet stuff with this swinging set. Turn it up!

0 Comments

Roasted Aloo Gobi

6/3/2020

0 Comments

In this version of Aloo Gobi, the potatoes and cauliflower are roasted - delicious!

In my ongoing quest for crave-worthy veggie side dishes, I’m happy to announce – “Good news, we have another winner!”

This quick and easy Indian recipe - from Bon Appetit - brings together roasted vegetables (potatoes and cauliflower) and sautéed aromatics, then finishes the dish with a kiss of citrus and fresh herbs. That’s it. Seems almost too simple considering the flavor powerhouse that results. The whole is most definitely greater than the sum of its parts.

Let's have a closer look at those luscious vegetables!

My changes:

I did not have the asafetida and substituted a pinch of garlic powder instead.
I roasted the cauliflower and potatoes on separate pans in case one cooked faster than the other. But if all the veggies fit on one, there’s really no need to dirty multiple pans.
Cilantro is traditional in Indian cooking, but Dear Partner is not fond of it so we swapped parsley instead.

Find this super-tasty recipe from Bon Appetit here.

Does anyone else feel overwhelmed by the state of the world today? Between disease and injustice and the unknown, there’s a lot to manage. I confess, sometimes all I want is to retreat into a cocoon with my music, a bowl of good food, and maybe a glass of wine.

Today’s jazz playlist features music by Indian composerJohn Mayer, whose work brought jazz and traditional Indian music together.

0 Comments

Mozzarella-Stuffed Chicken Parm

5/29/2020

0 Comments

Cheese three ways: mozz stuffed inside, parmesan mixed into the coating, and more parm sprinkled on top. Oh yeah!

I grew up in New Jersey, home to a large Italian-American population. That means the air in certain residential neighborhoods and restaurant zones is perfumed with the zesty aromas of my very favorite foods, swimming in red gravy. (Yes, that’s the official I-A term for spaghetti sauce.)

I have cooked a lot of pasta over the years (and cacciatore and piccata etc.) and it’s all been darn tasty. But none of my kitchen creations has captured the essence of Jersey Italian dinnertime as well as today’s recipe for Mozzarella-Stuffed Chicken Parm, which comes from Lauren Miyashiro at Delish.

Let's get a closer look at all that cheese -- mmm!

Did you know that Chicken Parmesan/Parmigiana is not authentically Italian at all? (They lay claim to the original eggplant version.) Once upon a time, an Italian-American – hungry for the flavors his family brought over from the old country but working with the ingredients on hand – created the now ubiquitous chicken, cheese and red sauce extravaganza known and loved across the USA.

Today’s version of the recipe keeps all the good stuff, just shifts things around a bit, with ingredients showing up in unexpected places. Creamy, stretchy mozzarella inside the chicken?? Yes, please.

Baked and bubbling, right out of the oven. A touch overdone but still very tasty!

I’ll be adding this recipe to the Make Again file and will adopt these changes next time:

Evenly sized chicken breasts. The pictures show I had one gigundo breast and one normal sized. It’s easier to manage cooking time when they’re all the same size.
Add more liquid to the red sauce as it goes into the oven. The result this time was a slightly too-thick sauce that turned quite dark, almost like tomato paste.
Stuff more mozzarella cheese inside the breasts; also sprinkle shredded mozz on top. Too much cheese? Never!

Are you ready for today's cook-along song, inspired by COVID-19? The band was also one of my favorites growing up back in Jersey. See how nicely the pieces all fit together? Now turn up the music and enjoy.

The jazzy dinnertime playlist comes from New Jersey's favorite crooner, Ol' Blue Eyes himself. Frank Sinatra was born in Hoboken, New Jersey, and melted many hearts there in the Garden State and around the world. Here he collaborates with legendary pianist and bandleader, Count Basie.

0 Comments

Lemon Pound Cake with Limoncello Glaze

5/21/2020

0 Comments

Lemon curd done two ways -- swirled inside the cake, and on the side. Twice as tasty!

Oh, pound cake, dear pound cake, one of the more underestimated desserts. Pound cake is no chocolate cream pie, but then again, it’s not a graham cracker either.

I hope my position is clear.

I was searching for a dessert in which to use my nearly-full jar of lemon curd. (We used some in a fish recipe, of all things – read about it here.) Most sources speak of curd as a go-with rather than a primary ingredient, but then I found the Cookies and Cups blog and their recipe for Lemon Curd Pound Cake with Limoncello Glaze. HELLO BEAUTIFUL

The glaze is not supposed to pool in the corners, but oh well, there are worse things

The idea is to alternate spoonfuls of curd with cake batter and then swirl them together before baking. Pour the limoncello glaze over top soon after the baked loaf comes out of the oven so the flavors can sink in while the cake cools.

I ended up using the cake recipe from America’s Test Kitchen Family Baking cookbook and the curd/glaze technique from Cookies and Cups. (ATK reserves their recipes for subscribers, but here is a reasonable facsimile found on Food.com.)

The dark spots on the side are where the lemon curd has slightly caramelized - delish!

Final verdict: The curd swirl didn’t add much, either flavor-wise or in the looks department. You couldn’t tell it was there. The glaze, however, was outstanding. Will do that again, for sure.

As for lemon curd, I think “they” may be right – it’s best as a dollop on the side, whether of fruit, or ladyfingers, or even pound cake. Yes, I savored my Lemon Curd Pound Cake with Limoncello Glaze with a big spoonful of lemon curd on the side. It was heavenly.

What is today's COVID-19 song of the day, you ask? Happy to share, and maybe you can relate if you are periodically venturing out into the world and finding it to be a different place than you left it.

The jazz playlist comes from King Pleasure. First of all, what a great name, and couldn't we all use a little more pleasure these days. He is a vocalist specializing in scat or musical improvisation. Check him out!

0 Comments

Black Bean Corn Salad with Chipotle-Honey Vinaigrette

5/17/2020

0 Comments

This versatile salad benefits from a zingy dressing -- so much yum!

Black Bean Corn Salad is a familiar, favorite salad of mine, maybe you too. It has been around forever, is easy to make, and variations may be applied to suit your tastes and the ingredients on hand.

This recipe, from Once Upon a Chef, is especially interesting because it emulates the salad dressing used at Chipotle restaurants. I think they achieved that mission muy bien. The leftover dressing is great on a regular green salad too – make it as spicy (or not) as you like.

So colorful and so darn delicious!

Black Bean Corn Salad works equally well as a meatless main or a side dish. Feel free to bulk it up with chopped meat (chicken or carnitas – yum) or some cheese. Crumbled cotija cheese or a Mexican shredded blend would be nice.

The salad tastes great even a few days later

My changes:

We are a ‘No Cilantro Ever’ household so I substituted chopped parsley.
In a world of avocado lovers, I dare to be different. To me, they’re just meh so I served it on the side.
Added half a chopped jalapeno (remove the seeds/ribs and taste – some peppers are hotter than others).
Extra adobe sauce in the dressing. In hindsight, this may have been a mistake as the heat intensifies over time. (Not so much in the bean salad but when using the dressing over greens.)

Note: The recipe has you cook the corn first before cutting the kernels from the cob, and that’s what I did. But in high summer, when local corn is fresh and ripe and luscious, I will skip the cooking step. Mmm, fresh crisp sweet corn.

The coronavirus song of the day represents my perspective toward other shoppers when I visit the grocery store, wearing my mask and gloves. Also – why is it so hard for others to understand, let alone follow, the concept of one-way aisles? Perhaps I ask too much.

To accompany your meal, may I suggest a jazz soundtrack from Coleman Hawkins, legendary tenor sax player. Here’s the tie-in: his nickname was Bean. Okay, that’s it. Enjoy.

0 Comments

Mustard Lemon Salmon with Horseradish Mashed Potatoes

5/14/2020

0 Comments

Look at that beautiful fish! This treatment works well, is super easy, and tastes delicious.

Big surprise – this fish recipe utilizes one of my favorite ingredients for baking. It uses lemon curd! Whoever heard? Curd is the word.

Do most households have a jar of lemon curd hanging out in the fridge right now? My guess is probably not. And I cannot advocate taking a trip to the store for just one ingredient, certainly not while COVID-19 continues to run rampant. But if you DO have some on hand (or if you’d like to make some from scratch) please read on.

Mustard Lemon Salmon with Horseradish Mashed Potatoes -- bold flavors do not disappoint!

Big bold flavors are featured in this dish. Nothing outrageous, we see lemon and mustard in fish recipes quite frequently. But the way they come together here is somewhat magical, and then when served with zesty horseradish potatoes – wow!

The very tasty recipe comes from Cooking Light. Find the recipe here.

Guess we liked it!

King Khan is a contemporary artist nearly impossible to slot into any particular niche. Except perhaps the wackadoodle niche (and I mean that in the best possible way). He and his merry crew of musical conspirators really know how to rock the house and have a good time doing it. So turn up the volume and enjoy a second helping of mashed potatoes.

Today, instead of our usual dinnertime jazz playlist, I invite you to open up the laptop and experience this most excellent video of the Jazz at Lincoln Center Orchestra performing the Quarantine Blues while self-distancing in their homes. Amazing!

0 Comments

Rum Glazed Sweet Potatoes

5/12/2020

1 Comment

Rum glazed sweet potato slices make a great side dish, and the sauce is delish on pork chops too!

We wanted to do something a little different with a pair of sweet potatoes found lurking in the pantry. This recipe cuts ‘em plank style and cooks them on the grill. You could just stop right there and have a tasty side dish.

But no, Rick Browne’s cookbook, The Big Book of Barbecue Sides, went ahead and took the side dish over the top with a sweet, thick glaze of molasses, rum, and raisins. (I found no online version of the recipe, so please hover over the photos below for a brief how-to description.)

Even better, the glaze goes perfectly with grilled pork chops. This tasty meal also felt a little bit scandalous – as if we were eating candy for dinner. They say it’s nice to be naughty every so often.

Grilled sweet potatoes are good even without the rum glaze -- but with, it's a wow!

My recommended changes:

Less sugar.
Thin out the glaze, maybe using a water-orange juice mix. As-is it’s quite thick and hard to serve. (Be prepared for leftovers or reduce the overall quantity.)
The recipe calls for dark molasses. I used a ‘Robust’ version and now wonder if regular ol’ molasses might have been better. I like the strong, deep, dark flavor but am not sure everyone else will.

My secret for delectable pork chops = brining. Find more info here.

Are you ready for today’s cook-along song? It’s also a good message while we’re still under the stay-at-home order, at least in my state.

You know I usually enjoy a jazz soundtrack over dinner, but today we’re veering in a folk/Americana direction instead. Jake Xerxes Fussell brings us a bit of intricate finger-picking and a few vocal quirks in this down-homey tune titled Have you Ever Seen Peaches Growing on a Sweet Potato Vine? I hope you like it.

1 Comment

Parmesan-Thyme Crackers – Try Try Again

5/7/2020

0 Comments

Snacks on the patio featuring parmesan-thyme crackers that didn't quite work out as intended

A recent focus of this blog has been comfort food, understanding that a little extra comfort is something we could all benefit from during these crazy days.

We’ve blogged about sharing comfort food with friends and neighbors and revisited a few favorite meals that take us back to happier times. We learned to find comfort in a full pantry.

And now we find that the mere act of cooking most days is comforting, whether it’s a multi-step, healthy meal or simply an egg on toast.

Sounds pretty zen, right? That must be why I’m ready to share one of my failures with you. I have been trying to bake a proper batch of crackers for quite a while. After the latest go-round a few days ago I can say – nope, not yet.

Dough = Too dry, didn’t stick together well enough

Baked the shards anyway. Served them (in-house) with drinks and nibbles.

Flavor = Through the roof YUM

Oh yes. We will be attempting this recipe again – from Ina Garten’s Back to Basics cookbook. And please know, it’s perfectly okay to make mistakes in the kitchen, things are never so serious that we can’t just shrug and eat the shards.

P.S. That tasty looking cocktail in the lead photo is one of Dear Partner's creations, the Pink Hound, featuring gin and pink grapefruit juice. Refreshing!

Speaking of making the best of things gone wrong, today's pandemic song of the day is right on point.

For a jazzy cocktail playlist, may I recommend a little classic crooning from Kurt Elling, a Chicago-born jazz singer who puts on one heckuva live set.

0 Comments

<<Previous

Corn Chowder

Snickerdoodles

Tart Cherry Gimlet with Chipotle-Rosemary Spiced Nuts

Chicken Marsala

Blueberry Crumb Bars

Grilled Corn Salad with Chile and Lime

Brown Butter Blondies with Chocolate, Cherries, Cashews, and Pecans

Independence Day 2020

Oven Fried Chicken Drumsticks

Hot and Sour Curried Chickpeas

Aunt Edna Mae’s Potato Salad

Grapefruit, Apple, and Pomegranate Salad

Maple Toffee Cookies

Roasted Aloo Gobi

Mozzarella-Stuffed Chicken Parm

Lemon Pound Cake with Limoncello Glaze

Black Bean Corn Salad with Chipotle-Honey Vinaigrette

Mustard Lemon Salmon with Horseradish Mashed Potatoes

Rum Glazed Sweet Potatoes

Parmesan-Thyme Crackers – Try Try Again

Categories

Archives

Categories

Archives

Subscribe to our mailing list