54 Degrees and Light Rain

A good blogger would be sharing something to inspire you for Memorial Day and the unofficial kick-off of summer.

I am not a good blogger.

My mind is stuck in 54 degrees and light rain. Those are my current weather conditions. Therefore, I am not craving homemade popsicles, salads for potlucks, or grilled hunks of meat. I want comfort food.

Gray days do this to me. My lawn is mowed; vibrant, blooming flowers are potted; the garden is planted; I have some colorful new Adirondack chairs for the patio; there is a brand new bag of charcoal for the grill. But, I just want to curl up on the sofa with a quilt and devour a plate of stick-to-your-ribs coziness.

Cod with Corn Gravy and Sour Cream and Chive Potatoes

(adapted from Everyday with Rachael Ray)

4 large potatoes, peeled and cut into large chunks

2 1/2 tablespoons olive oil

6 slices bacon, finely chopped

1 onion, finely chopped

2 ribs celery, finely chopped

3 sprigs thyme

3 ears fresh corn, cut from cob

1/4 red bell pepper, finely chopped

kosher salt

freshly ground black pepper

2 tablespoons flour

1 cup chicken broth

1 cup milk

1/2 cup sour cream

3 tablespoons fresh chives, snipped

4 cod filets (or any firm white fish)

In a large pot of salted water, bring the potatoes to a boil.
Cook until tender, 12-15 minutes.
Drain and return to dry pot.
Meanwhile, heat 1/2 tablespoon of olive oil in a medium skillet.
Add the bacon and cook until crisp.
Remove from pan and drain on paper toweling.
Add the onion, celery to the bacon drippings, and cook until tender.
Add the corn and bell pepper and season with salt and pepper.
Add the flour and cook, stirring constantly to coat the veggies, for about 2-3 minutes.
Add the chicken stock, milk, and thyme.
Stir to incorporate the floured vegetables.
Simmer until gravy is thickened and slightly reduced.
Stir in the bacon.
Mash the sour cream and chives into the potatoes.
Season with salt and pepper; keep warm.
In a large non-stick skillet, heat the remaining 2 tablespoons of olive oil.
Season the fish with salt and pepper and cook until golden, turning once.
Serve the cod topped with the corn gravy and potatoes on the side. (Serves 4)

Lazy?

The other day, someone linked to this:
Is Food Photography in a Rut? 
(go ahead, click it. read it. I will still be here with the rest of what I have to say.)

I have previously written about how my photos are so often rejected by TasteSpotting, foodgawker, and recently, we can add Tasteologie to that list. Sure, I have had a few lucky shots accepted to their photo indexes, but my decline list is still much, much, much longer. As I read that blog post, I found myself nodding a lot in agreement. I scroll through those beautiful food photo sites and see lots and lots of gorgeous photos that are all, regardless of recipe or ingredient, pretty much the same. The photos that I snap of food that I really do eat, in my dark and cozy home, with my point-and-shoot camera can't compare. Still, I submit them...and hold my breath for notification...and kinda wrinkle my nose and cuss a little when I receive yet another rejection.

And, so...even though I have declared this my mantra several times in the past (I guess I never learn, huh?)...I asserted myself free from photo submission for a few posts. Call me lazy, but when it was gray and rainy or late in the evening or the presentation just wasn't that appealing, I snapped a pic anyway. I shared a few anyway. I was free from worrying if the photo was "good enough" (good enough? to be rejected? LOL) and just shared. I have countless "bad" photos filed away on my computer for FABULOUS recipes that I haven't shared. I changed that...a couple of times. I shared bad pics and good food because that is what I do. I am not a photographer held hostage by photo index sites. I am a home cook who shares food that I love with people that appreciate it. 

So, call me lazy as I share another bad photo and a great recipe. Lazy Lasagna is pure comfort food that feeds an army. The original recipe was published in the South Dakota Centennial Cookbook (1889-1989). I received this cookbook as a shower gift as a blushing bride and it was one of the first not-Hamburger Helper recipes that I tried as I taught myself to cook. It is good food that people love.

Lazy Lasagna

1 pound ground beef

1 cup onion, chopped

2-3 cloves garlic, minced

kosher salt

fresh ground black pepper

1 teaspoon sugar

16 ounces tomato sauce

1/2 teaspoon dried basil (more if using fresh)

1/4 teaspoon dried oregano 

8 ounce package dried egg noodles

6 green onions, sliced

1/2 cup sour cream

4 ounces cream cheese, cubed

1 cup shredded mozzarella cheese

Preheat oven to 350.
Brown hamburger, breaking into small pieces.
Add onion and garlic to the meat.
Season with salt and pepper.
When onion is translucent, add tomato sauce and herbs. (here, you could sub your favorite pasta sauce)
Cover and simmer 15-20 minutes.
In a separate pot, cook noodles according to package directions; drain.
Combine sliced green onions, sour cream and cubed cream cheese in a small bowl.
Mix meat mixture, noodles, and sour cream mixture.
Pour into a buttered 9x13 casserole dish.
Top with mozzarella cheese.
Bake at 350 for 1 hour. (Serves 8)

I Won't Be Able to Button My Jeans by Spring

After a couple of sunny and relatively warm days, it is once again snowy/icy/freezing rain-y and cold. I guess it is still winter. I guess I still have excuses to make luxurious comfort food. I guess I won't be able to button my jeans by spring. *Oink.*

Oh yes. Oink. The creamy, cheesy pasta dish On My Plate today is oinking with bacon. Cauliflower also swirls around in the garlic sauce, but trust me, telling yourself that the cauliflower cancels out the bacon only works until you try to button your jeans. 

However, PLEASE (pretty please with bacon on top) don't let that stop you from comforting yourself on a cold evening with some Cauliflower Rigatoni. You can forget about the falling snow and icy streets and frigid temperatures when this Alfredo-like pasta dish warms you. It is rich and hearty and the kind of comfort food that you can even share with guests. This is why they make sweat pants, right?

 

Cauliflower Rigatoni

(adapted from Food and Wine)

3 ounces bacon, cut into 1" pieces (or more if you are an oinker like me)

3 1/2 tablespoon olive oil

1 large garlic clove, thinly sliced

1 cup heavy cream

Kosher salt

freshly ground pepper

3/4 pound rigatoni

One 1 3/4-pound head of cauliflower, cut into 1-inch florets

1 cup panko (Japanese bread crumbs)

1/2 cup freshly grated Parmesan cheese

Preheat broiler.
Bring a large pot of salted water to boil.
In a medium skillet, fry the bacon until crispy.
Remove to a paper towel lined plate and set aside.
To the bacon drippings add 1 tablespoon of the olive oil.
Add the garlic and cook over moderate heat until lightly golden.
Add the cream and simmer until thickened slightly.
Season with salt and pepper.
Meanwhile, add the rigatoni to the boiling water and cook the until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. (This is a bit of a multi-tasking dish, but nothing is too difficult.)
Drain, reserving 2 tablespoons of the pasta cooking water.
Meanwhile, in a medium bowl, toss the panko bread crumbs with the Parmesan cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
Return the rigatoni and cauliflower to the pot.
Add the garlic cream, the bacon and the reserved pasta water and toss until the pasta is coated.
Pour the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. (Serves 4)

Sunday Brunch

Hubs didn't get home from doing chores at the farm until 3pm today. No Sunday breakfast or lunch for us, but instead we had a very, very late brunch. It was a simple, but fabulous menu of Asparagus Popover, toasted Cinnamon Raisin Breakfast Bread (courtesy of Sara Lee), and fresh squeezed orange juice. Comfort food on a cold day On My Plate.

Asparagus Popover

(adapted from Every Day with Rachael Ray)

1 pound asparagus

2 tablespoons butter

1/2 cup milk

4 large eggs (room temperature are best)

1/2 cup flour

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1 cup shredded Gruyere cheese (or Swiss)

Preheat oven to 425.
Bring about 2 inches of salted water to boil in a medium saucepan.
Trim the asparagus and cut into thirds.
Add the asparagus to the boiling water and cook about 3 minutes, until tender-crisp.
Drain and rinse with cold water; pat dry.
Meanwhile, in a medium cast-iron skillet add the butter.
Place the skillet into the oven to melt the butter.
In a medium bowl, microwave the milk on high for 30 seconds.
Whisk in the eggs, flour, salt, and pepper.
Arrange the asparagus in the hot cast-iron skillet and pour the batter over the top.
Sprinkle with half of the cheese.
Bake until puffed and golden, 18-20 minutes.
Top with the remaining cheese. (Serves 4)

A Carnivore's Tale

We went out to dinner with some friends the other night and in the course of our chit chat this blog became a topic of conversation. My friend told me that she religiously checks out the photos of my fridge for Fridge Friday; then she carefully leaned in and asked, "But, where is the meat?" I laughed as she listed the veggies and condiments and milk and cheeses that are usual fixtures in my open fridge door posts, but had to admit that aside from a package or two of deli meat, there is seldom any meat in my refrigerator. (There is half of a roasted chicken in a Ziplock on the middle shelf of last Friday's post, though.)

You see, Hubs and I purchase most of our meat directly from the producers. We buy one-half or a full beef from an area rancher (usually a neighbor) and have it processed at the local locker. Pork is purchased the same way, with lamb coming directly from our farm. Whole chickens are supplied by a nearby Hutterite community. Chicken breasts and seafood are purchased at Sam's Club in bulk packaging with individually frozen portions. While my fridge is lacking, my freezer is usually overflowing with protein sources. Trust me. We are carnivores.

However, I am very guilty of the food safety sin of defrosting whatever I have determined will be that night's dinner on the kitchen counter. *I know.* It isn't the proper method. No need to hit me with a ton of comments about how I am going to poison everyone with my cooking. My kitchen is very cool (unless I am baking), and when the frozen product starts to thaw a little, I then will toss it in the fridge. But, most of my Fridge Friday shots are done in the morning before I really know what I will have for dinner that day, or while whatever has made the cut for that day's menu is still thawing on the counter. Therefore, my fridge doesn't reflect what true carnivores we are. Sorry. :-)

Now, this couldn't be a carnivore's tale without a meaty recipe, and Chipotle Meatloaf should please the most carnivorous among us. I adapted Cooking Light's version to use half ground turkey and half ground beef for a "meatier" flavor. Turkey alone is very lean, but doesn't always have the gusto that I want in my meatloaf, especially when paired with the spicy chipotle chiles. (Go ahead and use all ground turkey if you want a main dish lower in fat. There is nothing wrong with changing a recipe up to suit your own carnivore tastes.) You may not be able to locate the meat in my fridge, but here is some Chipotle Meatloaf On My Plate.

Chipotle Meatloaf

1/2 cup chopped onion

1 chipotle chile in adobo (freeze the rest for another use)
1 teaspoon adobo sauce (from the can of chipotle chiles)...use more, if you like the heat
1/2 cup chopped fresh cilantro
1/4 cup oats
1/4 cup dry breadcrumbs
1/4 cup tomato sauce
2 teaspoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
2 egg whites
1 pound ground beef
1 pound ground turkey
cooking spray
Sauce:
1/4 cup tomato sauce
1 tablespoon ketchup
1/2 teaspoon hot sauce

Preheat oven to 350.
Saute chopped onion in a bit of olive oil or cooking spray.
Chop the chile.
In a large bowl, combine with onions, adobo sauce, and remaining meatloaf ingredients (through ground turkey).
Place meatloaf mixture in a 9x5-inch loaf pan coated with cooking spray.
Bake, uncovered, for 30 minutes.
Combine sauce ingredients in a small bowl and brush over meatloaf.
Cover and bake 30 additional minutes.
Let stand 10 minutes before slicing. (Serves 6)

Fridge Friday: Episode 17

I almost didn't do a post today. My fridge is so stuffed and disorganized that I didn't really want to share it for Fridge Friday. Also, I have no freaking clue what is going to be On My Plate for dinner. But, I sucked it up and decided to give it a go anyway.

That big box of spinach between the cauliflower and the beets on the bottom shelf? That helped make dinner a couple nights ago. Spinach and Potato Gratin was an excellent pairing with some salmon simply broiled with salt, pepper, olive oil, and a squeeze of lemon (and a side salad). The creamy, comforting potatoes made a sauce for swirling fork fulls of salmon through. Yummy. Too yummy not to share, even if the photo is kinda fugly. I think that I should have left the dish under the broiler for just a few more minutes to toast the Parmesan to a golden brown (instead of just melting). That might have made a better photo, but I really don't think the Spinach and Potato Gratin could have been any better On My Plate.

Spinach and Potato Gratin

Did you remember that the recipes are now printable? Just click the title above to get a handy new page.

4-6 medium red potatoes

10-12 ounces fresh baby spinach

2 tablespoons melted butter

kosher salt

fresh ground black pepper

1/2 cup heavy cream

1/16 teaspoon freshly grated nutmeg

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350.

Scrub potatoes and slice (skins on) into 1/4 inch rounds. (I use my mandoline slicer...but, but watch your fingers.)

Arrange 1/3 of the sliced potatoes in the bottom of a greased casserole dish.

Layer 1/2 of the fresh spinach on top. (I press it down a little.)

Brush with melted butter and season with salt and pepper.

Arrange a second layer of 1/3 of the potatoes on top of the seasoned spinach. (Again, I press down to try to get tighter layers.)

Repeat layering with the remaining spinach.

Brush, again, with melted butter and season with salt and pepper.

Layer the last of the potatoes on top of the spinach, again. (And...yes, again, press down to tighten the layers.)

Brush with the last of the melted butter and season to taste with the salt and pepper. (Beware of over salting and peppering with the repeated layers. However, the dish really needs the flavor at each layer, so don't skimp.)

Whisk the nutmeg and the cream together.

Pour over the potato and spinach layers in the casserole dish.

Cover (this is where a casserole with a glass lid is really handy) and bake for 40-50 minutes, or until potatoes are tender and cream is bubbling up around the layers.

Remove lid or foil and sprinkle the Parmesan cheese on top.

Heat oven to broil and carefully melt the cheese to toasty goodness.

Or, alternatively, leave the oven set at 350 and just slide the dish back in until the Parm is melted. (Serves 4-6)

Bubbles!

Did you have a little leftover champagne after ringing in the New Year? Hopefully, you made mimosas for January's first brunch, but if you were at a loss, I have an option for your next partial bottle of bubbly.

I must admit that I have never had real champagne. You know, sparkling wine from that special little region of France that is Champagne. I have had sparkling wine (of undetermined origin...in other words, I didn't pay attention to where it came from other than a green bottle). At one time, I had a lot of sparkling wine and when the headache cleared, I decided that a glass now and then to celebrate, or a mimosa with a special (or not-so-special) breakfast or brunch is enough for me. But, Champagne Chicken is another story. I find myself dipping into the light, creamy sauce again and again. Smother the chicken? Yes, please. Spoon some sauce over the rice? Of course! Dip forkfuls of broccoli (or whatever veggie) into the gilded melange? For sure! Swirl a crusty chunky of bread around my plate and lick my fingers to get every last drop? Oh.My.Gawd.YES.YES.YES.

Needless to say, I like Champagne Chicken, and every time I have a few extra bubbles hanging around, I celebrate it On My Plate.

Champagne Chicken

2 boneless, skinless chicken breasts

1/3 cup flour

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/4 cup unsalted butter

2 teaspoons olive oil

1 1/2 cups champagne/sparkling wine...or, if you don't do alcohol, chicken stock and a little splash of white wine vinegar for the tartness might work (I haven't tried it)

1 teaspoon fresh rosemary, chopped very finely

1 cup heavy cream

Butterfly the chicken breasts to cut each breast into 2 thin(ner) slabs. (Yielding 4 portions.)
Using a meat mallet, flatten the breast portions.
Combine flour with salt and pepper in a shallow dish; dredge the chicken in the mixture.
Meanwhile, in a large, heavy skillet melt butter and olive oil.
Add chicken and saute 2-3 minutes on each side; turning to brown both sides.
Add the champagne and finely chopped rosemary; simmer for 12-15 minutes.
Remove the chicken to a plate; tent with foil to keep warm.
Whisk a little of the remaining dredging flour into the simmering liquid, maybe a tablespoon at most.
Add the cream; stir well to combine. 
Bring sauce to a simmer to combine flavors. 
At this point, you can return the chicken to the sauce and heat through, or just serve the chicken with sauce spooned over the top. (More champagne sauce is always better.) (4 servings)

Turning Into a Pumpkin

It is late and I am about ready to turn into a pumpkin, but after reading about Pumpkin Gingerbread Trifle over at Jeanne Eats World (Go ahead. Click over there. Did you see it? Don't those layers sound absolutely delicious?), I can't get my own Pumpkin Gingerbread with Warm Caramel Sauce out of my mind. I came to the blog to refresh my memory of the ingredients and discovered that I HADN'T POSTED THE RECIPE. Sacrilege. It is too good not to share.

This, just like Cranberry Dessert Cake with Warm Butter Sauce, was snagged from one of those little Pillsbury cookbooks sold at the checkout stands of the grocery store. I think it might have even been the cover photo. (Theirs was perfectly topped with a scoop of ice cream because, unlike me, they used special "food photo techniques" to keep it from sliding off.) The photo and recipe were oh so tempting, and I just couldn't resist. Pumpkin Gingerbread with Warm Caramel Sauce quickly became one of my fall and winter staples. It is truly old-fashioned, comfort-food dessert at its finest.

Pumpkin Gingerbread

2 1/4 cups flour

1/2 cup sugar

2/3 cup butter

3/4 cup pecans, coarsely chopped

1 teaspoon baking soda

1 1/2 teaspoons ginger

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon cloves

3/4 cup buttermilk

1/2 cup molasses

1/2 cup canned pumpkin

1 egg

Preheat oven to 350F.
Combine flour and sugar.
Mix in butter with a pastry blender until mixture resembles fine crumbs.
In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
Add buttermilk, molasses, pumpkin, and egg.
Pour batter on top of the crust in the baking pan.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Warm Caramel Sauce

1/2 cup butter

1 1/4 cups light brown sugar

2 tablespoons corn syrup

1/2 cup heavy cream

Melt butter in a heavy saucepan.
Stir in brown sugar and corn syrup.
Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
Gradually add cream and return to a boil.
Remove from heat.

To serve, top each serving with scoop of vanilla ice cream and spoon sauce over warm gingerbread. (Serves 9-12)

Fridge Friday: Episode 14

I have cleared all of the Thanksgiving leftovers out of the fridge this past week. A lot of the turkey was packaged and frozen in soup-sized servings to make quick turkey noodle soup on lazy days in the future, and surprisingly, most of the rest of the leftovers were actually (and not pretend) consumed. I did have to toss some dressing, which absolutely broke my heart. Dressing is one of my favorite parts of a turkey dinner, but I guess my eyes were bigger than my stomach when I baked this year's batch.

Here's today's fridge:

For once, it is pretty bare; I will have to make a grocery run soon. There are some Pickled Habanero Sticks on the top shelf (not my fave, but Hubs is a snacker). Middle shelf has some purchased (forgive me for I have sinned) hummus and flatbread, along with my favorite Greek Yogurt and some blueberries. Almost always present in my fridge is that big box of fresh baby spinach (I find that putting a paper towel in the container wicks the excess moisture away from the delicate leaves and keeps the "ick" away.). 

I bet the takeout containers caught your eye right away. Last night, I had defrosted pork chops (yes, that is what is in the butcher paper wrapped package on the right), but about dinner time lost all enthusiasm to cook. Hubs came to the rescue by picking up Hunan Beef and Steamed Dumplings for dinner. I am lucky to have someone so willing to indulge my laziness. However, today, those pork chops *have to* be cooked, and I think that they need gravy. Pork Chops with Sour Cream Gravy is super simple, but super good. I like to top egg noodles or mashed potatoes with the extra saucy onions and gravy, but rice would be a good accompaniment, too. Dare I say that dressing might be a good side, as well. The pork chops are rubbed with sage, and sage is a major seasoning in dressing. Hmm...that is an idea. (cue: *light bulb*) Maybe I will have to whip up a small batch of dressing next time I put Pork Chops with Sour Cream Gravy On My Plate.

Pork Chops with Sour Cream Gravy

4 pork loin chops

1-2 teaspoons dried sage (I used sage dried from my herb garden...and it might be more "crushed" than "ground.")

1/2-1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

olive oil

2 medium onion, sliced

1 can (10.5 ounces) beef broth

1 cup sour cream

2 tablespoons flour

additional fresh ground black pepper, to taste 

Combine sage, salt, and pepper and rub both sides of the chops.
Heat oil in a large, heavy skillet and brown chops on each side.
Remove the chops from the pan and set aside. (Tent with foil to keep warm.)
Add the onions to the pan and saute until tender and slightly caramelized.
Return the chops to the pan and add the beef broth.
Cover and simmer 15-20 minutes (depending on thickness of chops), until chops are cooked through.
Again, remove the chops from the pan and set aside. (Again, tent with foil to keep warm.)
Combine the sour cream and the flour. (May need to add a splash of milk to mix well.)
Add sour cream mixture to the broth and onions in the pan.
Stir to combine and season with pepper, to taste.
Simmer, uncovered, 5-10 minutes.
(At this point, you could add the chops back to the pan to have "smothered" pork chops, but I like to just serve the gravy on top.) Serves 4.

Soup of the Day

Today is snow and blowy outside, and I feel it begging for a pot of soup. Slow simmered, filling the whole house with heady aromas and the kitchen with warmth, soup is good for the soul. I love to wrap my hands around a mug of tomato soup as I dip my grilled cheese, crush corn chips into my chili soup, and slurp my noodle soups hungrily. Soup is good food.

I really love simple soups with ingredients usually on hand. They don't require real planning and seem to almost throw themselves into the pot to simmer. Sausage and Leek Soup is one of those simple soups. If you don't have leeks, sweet onion will work, but do try the leeks some time. The mild, garlicky flavor is amazing. Combined with the smokey kielbasa, and a few other vegetables, this soup really doesn't need much to become a comforting bowl of goodness. So simple. Sausage and Leek Soup is the soup to melt away the chill of the day. 

Sausage and Leek Soup

(adapted from Gourmet)

4 medium leeks, halved lengthwise and then chopped

1 large carrot, chopped

1 celery rib, chopped

1/2 cup butter

8 cups chicken broth

2 medium potatoes

5 tablespoons flour

1 cup sliced kielbasa

2 teaspoons fresh marjoram, chopped

fresh cracked pepper, to taste

Wash leeks in a large bowl of cold water, lift out and drain well in a colander.
Cook carrot and celery in 1/4 cup of the butter in a large, heavy pot, stirring occasionally, until softened.
Add the leeks and cook, stirring, until softened.
Add the broth and bring to a boil.
Reduce heat and simmer 15 minutes.
While stock simmers, peel potatoes and cube.
Melt remaining 1/4 cup butter in small heavy saucepan over low heat.
Add flour and whisk to form roux.
Remove from heat and add 2 cups of simmering broth, whisking vigorously.
Stir flour mixture into remaining broth and return to a simmer.
Add potatoes, kielbasa, and marjoram.
Simmer soup until potatoes are tender, about 10-15 minutes.
Season with pepper to taste. (Serves 6)

Fridge Friday, Episode 13: Black Friday

It is Fridge Friday on the day after Thanksgiving. Oh boy, are you in for a treat.

My fridge is stuffed with leftovers. I don't think another Gladware container could fit inside. Yesterday, we had a full dinner of turkey (I brined with a recipe from Martha Stewart and roasted with a recipe from The Angry Chef), Herbed Sausage Dressing, Spinach Whipped Mashed Potatoes, Giblet Gravy, Roasted Butternut Squash with Shallots, Green Beans tossed with Bacon and Caramelized Red Onion, Potato Rolls, and since I was the only one at the table that really likes cranberries, a can of jellied Ocean Spray Cranberry Sauce (I secretly...or maybe not so secretly...LOVE this stuff.). Gobble. Gobble.

But, it isn't those leftovers that I am going to focus on for this special Black Friday Fridge Friday. I am going to give you a two-for-one post and share recipes for the 2 pies that are precariously balanced above the other goodies on the shelves. The star desserts on the table for our Thanksgiving feast were a Browned Butter Butterscotch Pie and an Apple-Cranberry Pie. (The Gooey Pumpkin Butter Cake was not far behind in the ratings...I am just saving it for another blog post.) As different as night and day, one dessert is creamy and rich and almost has the heavenly flavor of homemade caramels; the other is tart and crisp and begs for a scoop of vanilla ice cream. Gobble. Gobble.

Apple-Cranberry Pie

(adapted from Bake at 350)

pastry for a double-crust pie (use your favorite recipe or *gasp* Pillsbury)

4-6 Granny Smith apples (I actually used 4 Granny Smith and 2 Honeycrisp)

2 cups fresh cranberries

zest of one orange (I forgot to buy oranges & used grapefruit zest...really good.)

1 egg white, beaten

1 1/4 cup sugar

3 tablespoons flour

1/4 teaspoon salt

2 tablespoons unsalted butter, cubed

Preheat oven to 425.
Line the bottom of a pie plate with the bottom crust.
Brush lightly with beaten egg white.
Peel, slice, and core the apples.
Toss apples with the cranberries.
Combine the sugar, flour, salt, and citrus zest and toss with the fruit.
Pile the fruit mixture into the bottom crust.
Cover with top crust, crimp, and vent as you wish. (I went for a lattice crust to show off the pretty red of the cranberries.)
Brush top crust with beaten egg and sprinkle with a dusting of sugar.
Bake for 20 minutes, then reduce heat to 350.
Bake for additional 40-50 minutes.
(I had to foil my crimped edges after about 30 minutes to keep from over-browning.)
Serve with generous scoops of vanilla ice cream.

Browned Butter Butterscotch Pie

(adapted from The Kitchn) 

pastry for a single-crust pie, baked (again, use your favorite recipe or Pillsbury, if that is what rocks your boat) 

1/2 cup unsalted butter
1 cup plus 2 tablespoons dark brown sugar, packed
1/4 cup cornstarch
3 tablespoons flour
1/2 teaspoon salt
1 (12 ounce) can evaporated milk
1/2 cup milk (I used whole milk.)
4 egg yolks, lightly beaten
1 tablespoon bourbon whiskey (Although the flavor isn't prominent in the pie, chose something you would sip.)

In a heavy saucepan, melt butter over medium heat. 
Cook until lightly browned, stirring occasionally, approximately 10 minutes. 
Add brown sugar to butter and cook until sugar is completely melted into a paste.
Combine milks and pour into the sugar mixture. 
Bring to a simmer and stir until smooth and sugar is completely dissolved.
In a separate bowl, combine cornstarch, flour, and salt. 
Ladle 1/ 2 cup of the milk/butter/sugar mixture into the cornstarch mixture and whisk until smooth. 
Pour the smooth cornstarch mixture back into saucepan, stirring constantly. 
Cook for approximately one minute, until just thickened.
Ladle 1/2 cup hot milk/butter/sugar mixture into the egg yolks, stirring constantly.
Combine with mixture back in the saucepan. 
Cook for approximately 30 seconds to one minute, and then remove from heat. 
Stir in whiskey. 
Pour into baked pie crust.
Press plastic wrap directly on the surface of the pudding in order to prevent a skin from forming. 
Chill overnight, or until firm. 
Serve topped with whipped cream (homemade is best).

Beet It

They Told Him Don't You Ever Come Around Here

Don't Wanna See Your Face, You Better Disappear

The Fire's In Their Eyes And Their Words Are Really Clear

So Beat It, Just Beat It
(Michael Jackson - lyrics "Beat It")

I know someone that probably wishes this song was about beets. She hates this red-fleshed, root vegetable with an intense passion that most reserve for politicians with bad hair. She would love to never see their face, and hopes that they disappear. For her, beets could beat it.

As for me, up until about a year ago, I was indifferent to beets. I had honestly never tried more than just a pickled slice served up as garnish on a restaurant plate. They were foreign to me. It wasn't that I didn't want them to come around. It wasn't that I didn't want to see their face, or for them to disappear. I just didn't know them.

A couple of other friends convinced me to give beets a try, and I am so glad that I did. One of my current favorite sides for meatloaf is Roasted Potatoes and Beets. Conventional methods for roasting beets leave them whole until after cooking, but I peel and cube the beets to roughly the same size as my potatoes. The red beets stain my tender, buttery Yukon Gold potatoes a little pink as I toss them together with the olive oil and seasonings, and both crisp on the outside with an almost caramelized crust. Hubs dips his in the ketchup along side the meatloaf. I like a dollop of sour cream and an extra grind of fresh cracked black pepper. Either way, I don't want beets to beat it. I want Roasted Potatoes and Beets to come around On My Plate.

Roasted Potatoes and Beets

1 -2 beets, peeled and cut into 1/2" - 3/4" cubes

3-4 potatoes, scrubbed and cut into 1/2" - 3/4" cubes (or an equal amount of baby potatoes halved)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

Preheat oven to 400 degrees.
Line a sheet pan with foil (for easy clean up).
Toss beets and potatoes with olive oil, salt, and pepper on sheet pan.
Cover with foil and roast for 15-20 minutes.
Remove foil, stir vegetables, and roast for 15 more minutes until crispy on outside and tender on inside. (Serves 2-4)

Fridge Friday: Episode 11

Is it Friday? Yes, by golly, it is. Maybe it is time to roll out another Fridge Friday post. It seems my last contribution to this feature was back in August, but I am not going to apologize for the neglect. I have a life that I live. I love blogging, but it doesn't always fit in that life. 

But, sometimes, like today, it fits. It might be late in the evening, but I have some time and some energy and throwing a few more photos and a recipe up on the blog seems like the thing to do. So...check out my fridge...

What do you see? Brussels sprouts, spinach, eggplant, bacon, yogurt, butter, milk, wine, pickles, peppers, Pumpkin Spice creamer? Can you tell that there are green beans in the bottom right produce drawer?

This fall has been unseasonably warm with temperatures in the 70s and 80s, but the recent dip back to the more normal 40s has me craving soups. One of the soups that I have made basically since I was first married is a Potato, Bacon, and Green Bean Chowder. Forgive me, for does include a can of creamed soup. I have considered altering the recipe to eliminate what is a culinary no-no for some, but why? I don't cook with cream soups often. A can now and then isn't going to be the death of me (or anyone). Most importantly, it tastes good. Really. The soup is rich, hearty, and comforting. It is the perfect thing to warm up a damp, cold, November Friday.

(And, if you really miss me when I don't make it to the blog, become a fan of On My Plate on Facebook. Just "like" the page and you can have (almost) daily little bits of my babbling in your news feed.)

Potato, Bacon, and Green Bean Chowder

10 slices bacon, chopped

1 cup onion, chopped

2 cups potatoes, cubed (I use baby reds and leave the skins on.)

3 cups water

1 1/2 cups fresh green beans, cut into 1-inch pieces

1 can cream of chicken soup

1 cup sour cream

1 3/4 cups milk

1/2 teaspoon pepper

2 tablespoons parsley, chopped

In a large dutch oven or stock pot, fry bacon until crisp.
Add onion and saute until translucent.
Pour off fat (sometimes, I don't do this...yes I KNOW how bad for me that is, but there is so much FLAVOR in bacon fat.)
Add potatoes and water.
Bring to a boil; cover and simmer for 10 minutes.
Add the green beans and simmer for about 5 more minutes until the beans are tender-crisp and the potatoes are fork tender.
Stir in soup and sour cream. (I once used French Onion chip dip when I didn't have sour cream...divine, if slightly scary substitution.)
Gradually add the milk. (If you poured off the bacon fat, you might consider subbing cream for a portion of the milk...or not.)
Season with pepper (and salt, if you feel the need. I think the canned soup has enough salt.)
Add parsley.
Heat to serving temperature.
Do no boil. (Serves 6)

Simple Saturdays

How many of us have simple Saturdays? How many of us allow ourselves to snuggle deep under the covers and sleep late...or if you swing the other way, rise early and enjoy the sunrise with a warm cup of coffee? How many of us make time to read a book, craft, watch a movie, sit in the sun, soak in a tub, bake a cake, putter in the garden, or do whatever activity it is that makes your soul smile? 

If you are like me, your Saturdays are similar to any other day, full of lists of things that MUST.BE.DONE.NOW. There are always chores and errands and sometimes even work to rob us of a simple Saturday. And it does rob us. We need things to make our souls smile. We need a reprieve from the chores and errands and work. We need quiet happiness found in what is basically nothing at all. At least, I do. 

Today (Saturday) held a super full schedule for me. I jumped out of bed and dashed to the grocery store first thing this morning. It was there that asparagus caught my eye. It was there that the notion of claiming just a few moments of a simple Saturday took hold for me. Yes, I still had loads to do, and I wasn't going to drop the ball on that to-do list. I just wanted a few moments of quiet stillness with the sunlight dancing over a plate of roasted asparagus topped with a runny egg. Whole wheat toast on the side, and a mug of tea to wrap my fingers around as I gazed out the window. Simply the breakfast of a simple Saturday to reinforce me for the jam-packed day ahead. No, it wouldn't be a simple Saturday, but it could be a Simple Breakfast On My Plate.

Simple Breakfast

asparagus

olive oil

kosher salt

fresh cracked black pepper

Parmesan cheese, freshly grated

egg(s)

Preheat oven to 400.
Toss asparagus with olive oil, kosher salt, and fresh cracked black pepper.
Arrange in a single layer on a baking sheet and roast for 5-10 minutes (depending on how many spears and how thick they are...thicker spears are better for roasting).
Meanwhile, in a nonstick pan drizzle a little olive oil and heat.
When the oil is hot, break egg into pan and immediately turn heat to low.
Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard.
Arrange roasted asparagus spears on a plate.
Slide egg on top of asparagus and break the yolk.
Season with fresh cracked black pepper, a sprinkling of salt, and a grating of Parmesan cheese.
Enjoy the simple moment of breakfast.

Roasting

Temperatures are in the high 90s and even boiling into the 100s these days. Humidity levels make us feel like we are breathing water. We are roasting, literally. And, even though I should be focusing on cool, no-cook meals to keep our energy levels up for all of the farm work, yard work, roofing, painting, glazing, and sweating we do each day, I am roasting dinner. 

I know that it isn't very environmentally conscious to turn down the A/C to Brrr! and the oven up to Hot!Hot!Hot!, but I can't help myself. The call of Honey Mustard Pork Tenderloin is too strong. The sweet, but savory glaze baked onto the moist and tender pork and paired with hearty potatoes and almost candied carrots sing a siren song that I can't resist regardless of the summer heat. I am roasting, and Honey Mustard Pork Tenderloin is On My Plate.

Honey Mustard Pork Tenderloin

2 cups baby carrots

12 baby red potatoes, halved

1/2 cup spicy brown mustard

1/4 cup honey

1 tablespoon mayonnaise

1 tablespoon garlic pepper

2 tablespoons olive oil

1 pork tenderloin (12-16 ounces)

Preheat oven to 425F.
Bring carrots and potatoes to a boil in a large saucepan; cook until just about fork tender, but not soft.
Drain and set aside.
Meanwhile, combine mustard, honey, mayonnaise, oil, and garlic pepper in a bowl.
In a roasting pan, coat the pork with half of the mustard mixture.
Toss the carrots and potatoes with the other half of the mustard mixture and spoon around the pork in pan. 
Roast uncovered for 35-45 minutes, or until meat thermometers reads 160 degrees.
Stir the vegetables once while cooking. (Serves 4)

In Favor of Butter

There are some people that are shocked at my unashamed use of butter. They question the saturated fat content, bring up the issue of heart disease, and try to lure me to the world of artificial fats. Sorry. I am not going there. I love my butter.

I grew up with margarine. I don't remember real butter ever appearing on my mother's table (not to say that it might not have from time to time; the huge tubs of Country Crock are just ingrained in my brain). I was fine with margarine and even continued to use it when on my own. Then, I finally tried real butter. Nothing compares. Instead of the slabs of fake saltiness spread on my toast, just a little smear of real butter offers a perfect creamy flavor. Its richness sets baked goods apart. Real butter is the real deal for me.

That isn't to say that I just grab sticks of the stuff straight from the fridge and chow down. Ew. Everything in moderation is really the key to a healthy lifestyle. I try to eat a balanced diet of whole grains, lots of fruits and vegetables, and lean proteins. I indulge in ooey gooey treats from time to time, but I do try keep the number of doughnuts and Klondike Bars that I eat to a minimum. Really, I believe it is about moderation and not making any one item of food a villain. All life and all foods (except possibly marshmallow fluff...GAG) are to be enjoyed and savored. I truly do savor butter.

Someone else that absolutely savors butter is Paula Deen. That lady has more than earned the title of Butter Queen of the Food Network. I don't often watch her show, but I can't recall a time that I haven't seen her rolling a stick of butter from its paper wrapping into her mixing bowl. She is absolutely in favor of butter, which is what makes it so funny that when I finally decide to try one of her recipes, IT DOESN'T INCLUDE BUTTER. Truly. I was just as shocked as you.

I had salmon fillets defrosting and remembered that I had seen a couple of different Food Network chefs make Salmon Burgers. I wasn't searching for butter or Paula when I stumbled onto her recipe, but it seemed to hold promise and most importantly, used ingredients that I had on hand. After chopping the salmon and combining it with the peppers, onions, and soy sauce, the aroma from my mixing bowl tempted me to dig in right then. Instead, I formed the patties and fried them up in a little olive oil on my grill pan. Of course, I had to sample one right away without the Sesame Mayonnaise. Delish. Piling the patties on toasted whole wheat buns with the recommended sauce, lettuce, and tomato was flawless. Even a devoted butter lover like me can be incredibly happy when I have Salmon Burger with Sesame Mayonnaise On My Plate.

Salmon Burgers with Sesame Mayonnaise

Salmon Burgers

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

3/4 cup panko bread crumbs

2 cloves garlic, minced

2 pounds salmon filets, finely chopped

1 egg, beaten

1 tablespoon soy sauce

1 teaspoon lemon juice

1/2 teaspoon salt

olive oil

8 toasted whole wheat buns

8 lettuce leaves

8 slices tomato

Sesame Mayonnaise

1 cup mayonnaise
2 cloves garlic, minced

1 teaspoon soy sauce

1/2 teaspoon sesame oil

In a medium bowl, combine peppers, panko, garlic, and salmon.
Add beaten egg, soy sauce, lemon juice, and salt, tossing gently to combine. 
Form mixture into 8 patties.
Lightly coat a grill pan with olive oil and heat over medium-high heat.
Grill patties, 5 minutes per side, or until desired degree of doneness. 
Meanwhile, in a small bowl, combine all Sesame Mayonnaise ingredients. 

Spread sauce evenly over toasted buns. 

Top each with a lettuce leaf, tomato slice, and salmon patty. 

Cover with tops of buns.(Serves 8)

Party on the Patio

There is no more perfect meal than one shared on the patio in the summer. I heart our patio. The hand-built table, the pots and pots of flowers and greenery, the Adirondack chairs for relaxing; it all is incredibly soothing, yet exhilarating for me. Who wants to be shut up in the house when the sun is shining?

Father's Day was the perfect opportunity for a party on the patio. My father-in-law and his sister were our guests as we grilled New York strip steaks and served them up with a fresh, tossed garden salad, my Cheesy Creamed Spinach, and the Pioneer Woman's Crash Hot Potatoes. I know that I just linked to her detailed and wonderfully written, step-by-step directions, but what the heck, I will post them here, too. I actually always call them Smashed Hot Potatoes (not sure why...except they are smashed) and will add them to my index under that name just so that it is easier for my rattled brain to find the recipe when I want to confirm the roasting time. Really, once you give them a whirl that is all you need the recipe for, to confirm the roasting time (if you are as forgetful as I am). Smashed Hot Potatoes are so easy that I never have to tear myself away from the patio and the glorious outdoors for long to have them to land On My Plate.

Smashed Hot Potatoes

12 whole new potatoes

3 tablespoons olive oil

Kosher salt

fresh ground black pepper

finely chopped rosemary

Place potatoes in a large pot and cover with water.
Generously add salt.
Boil until fork-tender.
Drizzle olive oil on a sheet pan.
Arrange cooked potatoes on the cookie sheet with plenty of room between each potato.
With a potato masher, press down on each potato until it mashes, but is still held together by the skin.
Sprinkle potatoes with salt, pepper, and rosemary.
Bake at 450 degrees for 20-25 minutes, until golden brown. (Serves 4-6)

P.S. I am trying out an option for having printable recipes from the blog. Just click on the name of the recipe, and it will take you to a page for easy printing. Please let me know what you think, and if the option works for you. Thanks! :-)

Makeover

Last year, we had an issue with the old house plaster ceiling in my closet. It decided that after almost 100 years of being a ceiling, it was tired of hanging out up above the room and found its way to the floor...crumbling over my clothes...and shoes...and handbags...and everything else I had stashed in that black hole known as my closet. I was forced to sort and wash everything as I pulled it from the debris. Clean-up involved arranging my wardrobe in half-hazard piles in the spare rooms. Plans were made for the ceiling repair. Paint and plaster were purchased. Organizers were researched. Then, just like everything else in my life, stuff happened. Hubs got busy with farm things; other commitments took all our time. My closet was a bare, empty ruin waiting for some much needed attention...and waiting, and waiting. For the past year, I have gotten dressed by pulling items of clothing from an ugly mess of tottering stacks in weird locations around the house. Don't peek in my windows in the morning. You may likely see me running from one end of the house to the other in various states of dress or undress with random articles of clothing in hand searching for the piece that I really want (or that actually fits my expanding frame~sigh).

Now, somehow, in the middle of the repairs and mess after the hail storm, we found some time to get back to work on my neglected closet. The plaster has been smoothed and sanded. And after an evening with oil-based primer in the non-ventilated space led to some very unpleasant nausea and dizziness, we have beautiful, white walls and a ceiling eager for paint. (Neither Hubs, nor I, have plans to become huffers after that experience.) The closet makeover makes me realize that so much of the clothing that I have been fighting with for a year needs to go. Why do I need 12 black skirts when I always wear the same one? Am I ever really going to be thin enough to want to wear those white pants again? Let's face it. I won't be sporting that hot pink sweater ever. Really. My wardrobe needs a makeover before it is returned to my *hopefully soon* renovated closet.

On My Plate, I recently gave one of our tried and true menus a makeover. Chicken Fried Chicken with mashed potatoes and gravy is an ultimate comfort meal for us. We don't indulge in the sinfully good, fried luxury often, but when we do, we go all out. Tenderized chicken is dipped in buttermilk, seasoned flour, and buttery cracker crumbs before bathing in hot oil until crispy, but melt-in-your-mouth tender. The mashed potatoes are made with butter and cream. Thick, milky gravy covers the entire plate. It is pure heaven...or pure sin, depending on your dietary frame of mind.

I didn't think that our comfort food needed a makeover. There were no falling ceilings to prompt a radical change On My Plate. I just happened to see a recipe request in an old Bon Appetit. A Seattle restaurant serves up a plate of fried chicken with Roasted Poblano Mashed Potatoes and Chorizo-Thyme Gravy. It seemed like the perfect makeover for my Chicken Fried Chicken. I love food with a little heat, and while my traditional menu was comforting, spice would be a great flavor addition.

I kept the prep for my Chicken Fried Chicken the same. I also followed the printed recipe for the Roasted Poblano Mashed Potatoes. It was with the Chorizo-Thyme Gravy that I made a few adjustments. I believe that the restaurant used the Mexican type of chorizo which is a loose, ground, seasoned sausage. They cooked and crumbled it before creating the roux as the base for the gravy. I haven't had positive experiences with that type of chorizo. I considered subbing some other spicy ground sausage, but had some Spanish-style chorizo on hand and went with that cured, firm sausage instead. Diced finely and heated with the onions, it imparted a smokey aura to the milky gravy. It was a perfect makeover that landed Chicken Fried Chicken and Roasted Poblano Mashed Potatoes with Chorizo-Thyme Gravy On My Plate. 

Chicken Fried Chicken

4 boneless skinless chicken breasts

1/2 cup flour

1/4-1/2 teaspoon fresh ground black pepper

3/4-1 cup buttermilk

1-2 cup finely crushed buttery crackers (I usually need 1.5 sleeves of Club Crackers)

3 tablespoons peanut oil (or canola oil)

Preheat oven to 350F.
Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat mallet or rolling pin; set aside. (This is the most awesome way to relieve tension...especially if you haven't had a real closet in almost a year.) 
Combine flour and pepper in a shallow dish.
Pour buttermilk into a second dish.
Spread crushed crackers on a plate.
Submerge chicken breasts, one at a time, into the buttermilk
Dredge in seasoned flour.
Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
Heat oil in a 12-inch skillet over medium-high heat.
Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through. (Will have to do this one or two pieces at a time.)
Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm. (Serves 4)

Roasted Poblano Mashed Potatoes

2 large, fresh poblano chiles

4 pounds unpeeled red-skinned potatoes, cut into 1 1/2-inch pieces

1 cup half and half

1/2 cup butter (the real deal, no *shudder* margarine)

1 cup sour cream

Preheat the oven to 500F.
Place the whole peppers on a sheet pan in the oven for 10-15 minutes, roast until the skins are completely wrinkled and the peppers are charred, turning them occasionally. 
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; chop coarsely.
Cook potatoes in a large pot of boiling water until tender, about 14 minutes.
Drain well; transfer to large bowl.
Meanwhile, heat cream and butter in heavy small pot over medium heat until butter is melted.
Add warm butter mixture to potatoes; mash. (We like "smashed" potatoes with some chunks.)
Stir in sour cream and chopped chiles.
Cover with foil to keep warm. (Serves 4-6)

Chorizo-Thyme Gravy

1 tablespoon olive oil

1.5-2 ounces finely diced Spanish-style smoked Chorizo sausage

1/2 cup finely diced onion

1-2 tablespoons flour

1 1/2 teaspoons Worcestershire sauce

2 cups heavy cream

1 cup milk

1 tablespoon chopped fresh thyme

1 tablespoon chopped serrano chile (optional, we didn't have it on hand and left it out this time)

Heat oil in large saucepan over medium-high heat.
Add chorizo and onion; saute until onion is translucent.
Add flour and Worcestershire; cook 2 minutes, stirring often.
Add cream and milk; reduce heat to medium and simmer 6 minutes, stirring constantly.
Mix in thyme and serrano (if using).
Stir until gravy coats the back of spoon, about 2 minutes. 
Season with salt and pepper. (Serves 4-6)