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.
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.
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.
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.)
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.
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!
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!
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.
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.
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,
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!
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!
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.
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.
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.
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?!)
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.
My changes were minimal:
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.
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!
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.
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.
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.
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!
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.
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.
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.
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.
I’ll be adding this recipe to the Make Again file and will adopt these changes next time:
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.
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 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.)
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!
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.
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 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.
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.
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.
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!
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.
My recommended changes:
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.
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
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.
I am not a recipe developer, just a home cook trying new recipes and tweaking old favorites. I will always credit sources and note where I’ve made changes. Photos are my own; you can tell I’m a work in progress. Showing you the steps along the way is what sets us apart from the bazillion +1 other food blogs. That and the badass playlist that comes with each post. Let’s get to it.
It was a chilly, gray day not long ago when I cooked this lovely pot roast for dinner, perfect comfort food, well-suited for ‘raw’ weather. It’s hard to go wrong with pot roast (for meat-eaters; if you are veggie, keep on a’scrolling).
When I began writing about the yummy pot roast meal, Spring had done a 180-degree weather flip-flop. Bright sunshine, high temps in the mid 70s – the kind of weather that calls for posts about grilled meats, salads, and drinks with tiny umbrellas.
Not the time for ruminating on hunks of beef, slow roasted with veggies and aromatics, served over fluffy mashed potatoes. No, definitely not time for that.
Thankfully (at least in terms of finishing this blog post) the weather has turned cool once again, the perfect time for a rich, satisfying plateful of meaty goodness. Let me hurry up and post this now, before Mother Nature brings us another surprise.
Speaking of surprises, I had never before made a pot roast that was meant to be sliced. Only the fall-apart-while-cooking kind. This recipe from The Neelys via Food Network calls for a bottom round roast, which is a bit leaner than other pot roast cuts and requires plenty of luscious braising liquid. I like both styles, but this one looks a little nicer for serving to company.
Deee-licious! Find the recipe from The Neelys here.
Today's COVID-19 song acknowledges a new pandemic-related trend, Zoom Happy Hours. They're a fun way to stay connected with friends -- and maybe it's just me -- but I didn't attend nearly so many real-life happy hours back in the day. Let's hear from rockabilly star Sleepy LaBeef. (Get it? I know you do.)
You know I prefer a jazz playlist during dinner. Here is a fine example from renowned drummer and bandleader Art Blakey and the Jazz Messengers. Please enjoy, and bon appetit!
Comfort food. Peanut butter and jelly. Same thing, right? For many, the PB&J combo is classic to their childhood. Me, I like those things, just not in a sandwich together. (I know, I’m weird.)
In a dessert, however? Now you have my full attention.
The PB&J Tart comes to us from the Food Network’s Sweet cookbook, the source of the Salted Caramel Pretzel Cookies we featured a few weeks ago. Allow me to cut to the chase when I say WINNER! The tart is a little different and a lot delicious. Find the recipe here.
My Cooking Notes:
Everyone who has sampled this tart agrees that although the texture is a bit dense like a shortbread cookie in the thick parts of the crust, the flavors are excellent. Have a glass of milk or a cup of coffee to go with and now you’ve got the start of a new classic treat.
Today's pandemic tune of the day addresses the critical issue of PPE (personal protective equipment).
As we've stated before, we like cooking with all kinds of music in the background. But a jazz soundtrack is our preference for dining. Here's a fun one featuring the instrumental tracks from various Peanuts television cartoons.
What is more comforting than homemade buttermilk biscuits hot out of the oven? Not much. And if we all couldn’t use a bit more comfort in our lives right now, then I don’t know what.
Dear Partner decided to tackle biscuits for the first time in her baking career/hobby a few days ago. As any practiced baker knows, biscuits are simple to make but easy to mess up. For example, every recipe cautions against over-handling the dough. Okay, but … how to know the right amount of handling? Trial and error.
I’m happy to report 99% success.
The one percent penalty is because two of the biscuits are bizarrely large.
Still tasty, but perhaps steroid-enhanced, I don’t want to start any rumors, just sayin’.
The recipe comes from Sally’s Baking Addiction, a reliable source to address your cravings for baked goods. Split open, toasted, and slathered with butter – these babies are a meal unto themselves. Yum!
Today’s song while cooking has less to do with COVID-19 and more to do with the temptation to mind other people’s business more than our own. It’s a real catchy tune and good advice to boot.
For the jazzy dinnertime playlist, how about a little Country Jazz? The musician behind the playlist, George Barnes, was a master of country swing whose heyday was the 1950s and 60s. It’s good, twangy fun and I’m a fan. Please enjoy.
When home cooking becomes a special occasion - Recipes, playlists, table tips and more