If you’ve never done a cookie exchange, you should. I’ve done more of them than I can count, and these days I try NOT to have too many cookies around, because then, guess who eats them? We don’t have floods of friends or family in the house during December like we used to, unless we host a party ourselves, so it’s best that I just make a few of our family favorites and call it quits with the cookie baking.

These cookies are just as pretty as the picture and would make a great cookie exchange contribution. They look like you’ve slaved, but you really didn’t. They aren’t hard to make, although they do take a bit of patience to roll up. It’s a 2-step process to make the dough (the cookie dough and the filling), then you have to create the rolls, and freeze them. You defrost the rolls a bit before slicing and baking. It’s a good cookie to make over a 2-day period. Make the dough and filling, roll them up and freeze them the first day, then the next day slice and bake them. Only one caution: don’t over bake the cookies. If you do, the chocolate filling turns into hard candy and is not easy to eat or very tasty either. You need to allow the cookies to cool on the baking sheet. If you try to remove them early, you’ll smear the filling and they may break apart. (Trust me, I know this from experience – grin.)

Clockwise top left: the filling melting in bowl over hot water, the filling spread on top of the cookie dough, the finished rolls ready to freeze, and the dough with nuts, before rolling up.

A former employee of mine, Vicki, brought these to our office cookie exchange many years ago, and from then on, each year she had to bring them again. She wasn’t much of a cook or a baker, but this was her mother’s favorite Christmas cookie. It’s become one of mine, too. They’re not decorated, and they’re not prissy or fancy. Chocolate? Yes! They don’t keep long once baked – I stick all my cookies in the freezer once they’re baked so I don’t have to worry about the shelf life of the cookies. But because the filling becomes almost candy-like, you need to defrost these for 10 minutes or so, before eating them.
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I’m on a mission. Clean out the freezer, or else throw some stuff out. I have a huge freezer, and I’m real good about saving this and that. It seems good at the time, but 6 months or 2 years later I’ve lost track of what’s in there. Originally I tried to keep all the meat products in one place, vegetables in other, other things in door. About the only thing I’m consistent about are the soups. They stand up in just one place. I’ve written before about my soup library. I’ve just added two new bags to the library so there’s even less room on that shelf.

So anyway, in rooting around for something for dinner, I found chicken breasts (no, didn’t want those), tuna steaks from 2002 (tossed), shrimp that was hidden in a back corner and packed with ice crystals (tossed) and this package of Copper River Salmon that I froze a few months ago (YES!). Generally I don’t like frozen fish. At least fish that I have frozen. It never seems to taste as good as if you buy it fresh. But if the fisherman freezes it, it’s marginally better. This package I froze, and it was actually very good.

I dug out a recipe I’d been holding for just such a piece of fish. It was in Bon Appetit some years ago. It’s simple-easy. Nice enough for guests, no question, but easy enough for a weeknight meal even. Salmon lends itself so well to some kind of sweet – honey or maple syrup in this instance, or brown sugar. The salmon has two parts to it – one glaze that goes on the fish before it goes in the oven – and a second one that becomes a sauce for the finished product. Both very nice; both very different, but they complement one another. I eliminated the brown sugar and used less maple syrup than the recipe indicated. I also didn’t use the water in the sauce as I didn’t think it was necessary.
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The other day when Cherrie and I attended a cooking class, we were served Tortilla Soup. That got me to thinking that all my leftover turkey could be put to good use in a big batch of this soup. Sarah’s soup was very easy, requiring only about 45 minutes of preparation, perhaps. I liked her soup very much – it hit the spot on a nice, cool day. But having made Tortilla Soup many times before, I decided to pull together several recipes that I have. My usual go-to recipe is from America’s Test Kitchen, and I’ve made it lots of times. At the moment, the recipe is available, but you have to register (free) to use their site. Their recipe is a bit more complex than this soup, but the flavors are similar. I like a variety of vegetables in my tortilla soup, so this time I added corn, and celery. If I’d had some zucchini, I’d have added that too.

If you still have some turkey in the freezer, from Thanksgiving, this would make a lovely use for it. It’s delicious. You can make your own tortilla chips, if you have the tortillas fresh. Otherwise, just use packaged, but crush them up a little bit on top of the soup when it’s served. I had about a quart of drippings and stock from the turkey. All that went into my soup pot with the fat scraped off. That gave a little different depth of flavor to the soup. The dried chiles I chose are ones that give more flavor than heat – guajillo and ancho. Since I have a collection of dried chiles in my pantry, I make notes on the package so I know which ones lend heat and which ones do not. Then I added a single Jalapeno chile at the end to give the soup some heat. If you don’t have any fresh Jalapeno on hand, use a little bit of chipotle instead.

If I haven’t mentioned it before, once I open a can of chipotle in adobo sauce, I put little mounds of it on foil, then pop it in the freezer. Once frozen, I pull the little mounds off the foil and chuck the whole batch in a freezer bag and back in the freezer. That way I can pull out as much as I want. Chipotle goes a looooong ways, so be careful if you’ve not used it before.

If you don’t want heat, eliminate the Jalapeno and remove all the seeds from the dried chiles (if there’s any heat in them, most of it will come from the seeds). With fresh chiles, a lot of the heat is in the ribs, but once chiles dry, most of the ribs disappear.

This soup was just outstanding. Probably because of the flavorful turkey broth. Here’s one of my big helpful hints: whenever you serve turkey, remove most of the turkey meat first and set aside. Break up the bones and put in a tall stockpot. Add water (and an onion, a carrot or two, a clove of garlic, some parsley) to cover. Heat it on the stove until it’s a simmer, cover, then put into a 225 oven (yes, 225). You want the pot to just barely simmer for hours and hours. The lid is on, so you won’t lose any of the fluid. Bake overnight – or for about 18 hours. Or 12. Or 10. Whatever your overnight timing needs to be. Remove from oven, take lid off and allow it to cool. Remove all the bones, strain, then place on the stove and bring to boiling. Continue to boil until the liquid has reduced by at least half or 3/4. I usually end up with about 3-5 cups of concentrated turkey broth. Cool, chill, remove the fat. Then you’re ready to use it.
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I’ve been waiting for months and months to give you this recipe. Since I only make this at Christmas-time, I didn’t think it appropriate to share it when the temps outside were in the 90’s. Although this is not my original recipe, I will tell you I’ve been making this for about 40 years, and this is one of those recipes – if you’re a regular reader of my blog – that I say – “now, listen up! I’m about to share something important.” Hence it is. Important. My mother’s friend Mary gave me this recipe, back in about 1969 or 1970. We had a group of us – 4 women: my mother, Fay, and two of her friends, Esther and Mary, both near her age. And me. We played the Japanese version of Mah Jong about every 2 weeks or so, and one of us provided lunch. It had to coincide with when my daughter, Dana, went down for her nap, so more often than not, it was at my house. After eating the repast we’d then play the game for a couple of hours.

So, Mary brought this, one Mah Jong day, when it was close to Christmas. My mother (and dad both) liked fruitcake. But I never did. Still don’t. I’ve been known to try a nibble, with somebody’s prized recipe, thinking that maybe my taste buds have changed, that I’ve matured somehow. Or that somebody has found some unique new way to make fruitcake palatable. Sorry. No. I still don’t like fruitcake. I detest citron, and anything close to it. So, when Mary brought this over, explaining that it was something like fruitcake, I was suspicious. However, she quickly said she didn’t like fruitcake, either. Oh good. I became a bishop’s bread convert from the first bite. SO:

• I do like maraschino cherries. Certainly I don’t eat them 11 months of the year. I mean, where do we ever even SEE maraschino cherries anymore except on some caterer’s platter or in a Shirley Temple. I went through a stage in the 1970’s when red dye was an anathema, but that didn’t keep me from making bishop’s bread, I’m sorry to say. So much for my dedication to the shrine of a healthy body! But now they don’t use the bad red dye (supposedly), so I hope that since this is only consumed by me for these few, short weeks, maybe I’ll live another day.

• And, I like chocolate too. You all already know that. You can use Nestle’s chips, or cut up your own, or use some other brand. The better the brand the better the bread. You could use milk chocolate too, I suppose.

• And, I like walnuts.

• But, I don’t like fruitcake.

• Enter, ta da: Bishop’s Bread!

So, on to this recipe. If you’re going to be a stickler for detail, I suppose this does bear some resemblance to fruitcake – it has a similar consistency – chunks of goodies glued together with a basic cake recipe. Kind of like pound cake. But, instead of citron and dried fruit (lemon, lime, orange, red candied cherries, dates, figs, etc) this has nothing but chocolate chips, walnuts and maraschino cherries. The cherries maintain their moistness, and you combine them with walnuts and chocolate, and it’s a marriage made in heaven, I say. Yes, it’s a bread-like shape, and you slice it like fruitcake, but it isn’t. I promise. On my honor.

Here’s how it’s made:
There’s the walnuts, chocolate chips and masarschino cherries all mixed with all the dry ingredients (flour, baking powder and salt). The sugar goes into the egg mixture, which is added next.

You add in the eggs and sugar mixture to the dry ingredients. Stir with a spatula until everything is well coated AND you can’t see any white flour bits anywhere.

There’s the raw batter spooned into the pans – this time I used pretty paper pans, so I didn’t have to use the buttered waxed paper on the bottom because you tear off the “box.”

There they are, just baked and cooled. They make lovely gifts for people at this time of year.

You can bake it in bread pans, so you’ll have just one loaf using the recipe below. Or, if you’re a Bishop’s Bread lover, then you bake in large quantity. Today I made a quadruple batch. It would make 4 bread pans full, but I had some smaller, cute little cardboard ones that are perfect for giving away (picture above). I made seven of them and one loaf pan. I’ll keep the loaf sized one and very judiciously give away the others. Only to very special friends. You can interchange nuts if you’d prefer something different. And if you don’t like maraschino, then substitute apricots, perhaps, or dried cranberries maybe. But it won’t be the same.

Over the years I’ve tried to find out the history of this bread/cake. The internet hasn’t been of much help other than to give me several similar recipes (purportedly dating to the 1950’s) with candied cherries, sometimes almonds or pecans, chocolate, and dates. I did see a couple with maraschino cherries, so this must have been somebody’s interpretation. Obviously, the way-back origin must be religious in some way with the word “bishop” in the title. I did find this, though:

Any purchased or homemade cake decorated with the bishop’s name and a tiny mitre can be used on the feast of a bishop-saint, the traditional cake is Bischofsbrot or “Bishop’s Bread.” (this was from a Catholic Church website)

It probably did have candied cherries in it at one time. Whatever it is, I adore this bread. And if you’re a regular reader of my blog, and you like my recipes, then I sincerely request that you make this bread. Post Haste.
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Hello. My name is Carolyn. And I’m an oil, vinegar and dishes addict. I need a 12-step program, I think. They come out with some new flavored oil or vinegar and I’m a sucker. Hand it to me. Gotta have it. I’m embarrassed to say that I have way too many, and more often than not, when I’m making a complex salad dressing (I usually make my own, since I dislike most bottled dressings) I don’t even GO to my cabinets for these specialty oils or vinegars because I think the flavor will be wasted (as well as the money I paid for them) in the dressing.

So, now you know. I’m flawed. It’s a good thing I don’t really have a food budget. My DH probably wishes I did. I do remember the days when I really had to watch what I spent, but thankfully life has been good to us. I do look at prices, but if I want some kind of food item, I’ll usually buy it. The only time DH complains is when I buy dishes. I do love buying new dishes. I have to just slap my hands sometimes when I get into a TJMaxx store or Home Goods and I see some darling little set of 4 plates. No salad plates with them. Maybe 2 bowls. Or, maybe a couple more soup bowls would be nice. I just have to talk to myself. Where will I put them. Will I really, really use them? I walked in the door the other evening with a set of 8 salad plates. Since DH washes almost all of the dishes, I couldn’t fool him by hiding them somewhere and pulling them out in a couple of weeks. He’d know. So I confessed right up front. WHAT?, he said. This wasn’t a what, dear, kind of response. It was a loud WHAT? Then I reminded him that our little set of 4 dark green salad plates that kind of went with our everyday dishes now was a set of 3. We can’t use a set of 3 plates. They’re going out into the donation bag in the garage, I said. So these are to replace those. But why 8, he said? Well, because when I bought the other four, that’s all they had. The new ones had 8, so I bought them all. They were only $2.99 each, I said. As if that would make much difference. He sighed. And washed them. I reminded him that I don’t have many vices. Buying books and cookbooks maybe. Spending time on the computer, yes. And probably this blog too. I think I’m forgiven. I think.

So what brought this all to mind was making a salad dressing yesterday. I’d read about the dressing over at Culinary Fool, and thought it was so festive and holiday-ish. So I got out all the ingredients and went to my vinegar cupboard. You want to see?

Yup, those are ALL oils (mostly in the left two) and vinegars (mostly right). The shelf at top right is awry because it’s where DH stores his wine essentials (corkscrew, cap remover) so it sits cattywampus because I need the height for the bottles below.

When we had our kitchen remodeled there was this space at one end of the island, facing our family room. The cabinet maker was going to just put in blind ends there. They’d have looked pretty, but I knew there was about 4-5 inches of depth in there. Crying out for just the right things to store on shelves. Aha. Oils and vinegars. Perfect home for them. One cupboard is a bit deeper, so I can get 2 layers in there. I made the cabinet maker put in cupboards. I don’t want to know how much extra that was. I’m very happy with my oil and vinegar cupboards.

But, I’ve digressed; back to the salad dressing: Searching through the vinegar options, I found a citrus vinegar, a specialty one. Perfect, I thought, to go with the orange juice in the dressing and the cranberries. I like all the pretty shaped bottles they use for vinegars these days. I have a couple of balsamic bottles that are too tall for these cupboards, so they have to live in the walk-in pantry. But I forget about them in there.

This dressing isn’t appropriate for every salad. With the fruit (cranberries) and juice (orange) it’s best suited for a simple salad. I used half sugar and half Splenda, to keep the carbs down a bit. Apples, just a few, sliced in a simple salad would be nice. Or pears. Dried cranberries are so popular to toss into salads, but I think they’d be too sweet in this case. Certainly some toasted nuts would go well. I added walnuts. My salad came together, then, with arugula, head lettuce even, sliced apple and walnuts. Very yummy. Thanks to Culinary Fool for this one. It’s a keeper. It’s better used up immediately.
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Parsnips are a hugely under-rated vegetable. My mother never served them. In fact, until I was an adult I thought a parsnip was another one of those root veggies like turnips and rutabagas, i.e. round, globe shaped, which I didn’t like, really. But parsnips are a completely different animal. They look like anemic carrots, but they’re very firm. But also extremely tasty. I forget to buy them. But then, my local grocery store doesn’t carry them except on an occasional basis. Probably because lots of other people THINK they don’t like them, either. Or, they don’t know how to prepare them. Parsnips have a lovely, sweet taste when cooked, kind of like carrots do. They blend beautifully into soups, as a matter of fact, and add another layer of flavor if you’re making a carrot or potato soup. They also make a very nice vegetable (a carb, albeit) to serve with a roast or a grilled piece of meat. You can mash it just like potatoes once they’re cooked. Just peel well, simmer and mash with a little butter and salt and pepper.

I’ve had parsnips several times when I’ve visited places in the United Kingdom. The Brits know all about parsnips. I think our friend Pam once served us a parsnip soup as a first course for a lovely Sunday dinner. Sometimes you’ll see them in long quarters beside a big juicy roast – like we’d serve carrots.

So, when Cherrie and I were served this apple and parsnip soup the other day (at a cooking class at Our House, South County in San Juan Capistrano), we both did our best to lick the inside of the cups clean. We couldn’t quite, but we tried. It’s a simple soup, really, with a nice gentle undercurrent of curry powder (eliminate it if you don’t like curry). This would freeze well, except for the garnish, although you could toast the pecans and put them in a small plastic bag inside the soup bag.

Everyone at our table raved about the soup too. It was a stunner. The winner in my book, if there was one, of all the recipes in the class. It was served with a cheddar and apple panini (pictured with the soup, above). My hats off to Sarah, the chef at the cooking school (who reads my blog, she told me!). Well done, Sarah! I’ll be making this soup next week without a doubt.
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Lemon and regular thyme soaking in the rain

What is it about rain that’s so soothing? Whenever it rains here (which isn’t often during most winters), I always hope I get to spend the day IN. In the warmth of my house. In my comfortable kitchen. And most times when I have a day like this, my thoughts turn to baking. In some ways I wish it didn’t, because I then eat whatever it is I bake. When we got up this morning (this is Friday) it was drizzling. It continued drizzling for several hours, then it turned to rain. Not pelting. Not a downpour. Just solid, steady rain. We so badly need the rain. After all the wildfires this Fall, we desperately need the rain. But the worry, always, is that after such a dry summer, houses on hills are subject to mud, runoff and in some areas, mudslides. We don’t live in a mudslide area, but we do live on a hill. Because of problems with our sprinkler system, some of the vegetation on our hill is sparse or dead. And we always have problems with our drains.

I didn’t know all about this stuff when we moved into this house on the hill. We have outside drains, on all sides of our house (a total of 13), that help funnel any water or rain runoff down the hill and into the sewer. Over the 5 years we’ve been here, we’ve had several floods in our house, in a guest bedroom that had a vulnerable wall. Not like Katrina or anything. Just water that backs up and leaks into the house. We hope all those pesky problems are repaired, so even if the drains back up, it wouldn’t ever get IN the house again.

But whenever we get our first real rain of the winter – that would be today – my DH is out surveying the property, scraping leaves out of the outside drains, making sure we don’t have a problem. During the 8-9 months of the year when we don’t have rain, the little bit of water that goes through those outside drains (they start in the rear of our house, the uphill part) and route water underground to the main drains (the slope on the far downhill part of our property) is not a problem. It’s the heavier rains that could cause us grief. Periodically tree roots wriggle their way into the joints, so we must have a Roto-rooter guy over to clear things out. Our house is about 35 years old, and those drain pipes likely have settled, perhaps, maybe even broken in places. We are, supposedly, on a regular schedule of having the drain lines cleared out. No waiting until after the rains begin. We need it done regularly, so we DON’T have a problem. Just another budget item that we didn’t know about when we bought the house on the hill.

So, I’m here in the kitchen. It’s chilly outside, though not stormy. It’s not a thundering kind of rain, just that lovely, gentle type that usually doesn’t cause problems. Maybe our slope plants will enjoy the long, steady gulp of water today. My herbs certainly will, those that have survived (Italian parsley, rosemary and thyme).

Sometimes a stay-home-to-watch-the-rain kind of day calls for soup. But we’re going out to dinner (2 hours away, without traffic issues, which we likely will have) tonight. Californians generally don’t know how to drive in rain, so our streets and highways become clogged with super-cautious people, or those who think the opposite – that they can still drive 75 with not a care in the world, until somebody veers, slides or has an accident. We’re going to Fallbrook to celebrate our good friend Tony’s birthday at his home. He didn’t want any gifts, so about an hour ago I just decided to bake cookies for him instead. He’s a widower, and although he cooks, I doubt he does much baking. Actually he’s a very good cook (Italian by blood), but I only know that he makes big pots of soup or stews, pasta sauces, etc.

My house smells so wonderful, and the rain continues to pitter-pat outside. I’m content. Thankful for my happy life. My home. My family. Friends. And all of you, a few I know, most I don’t, who read my blog. Bless you, my online friends.

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No, this isn’t ebay. (Although, click here if you’re interested in looking at what ebay sellers have in the Nespresso D300.) Since I had to make some espresso for my coffeecake a day or so ago, I thought you might want to know what I use. This is a very prized “baby” in my kitchen. I’ve had espresso machines over the years. At least 20 years ago I even saved up for a long time to buy one of the fancy Pavonis from Italy. It was a fortune, back then, nearly $500 for a hand-pull machine. I used it for several years, but it required a trip to a very inconvenient Italian type espresso machine repair store about once every 2 years for new gaskets (expensive) and I found it very messy to use. The coffee also wasn’t reliably the same. I tried measuring each time, tamping just so, pulling the handle down slower, faster, etc. Nothing seemed to produce a reliably similar cup of espresso. I kind of stopped using it.

My friend Cherrie introduced me to the Nespresso. Soon after buying it, she made me a cup. Oh. My. Goodness. I was in love. I vowed to buy one, using one of my 10% off coupons from Sur la Table. These machines are pricey, so 10% off was enough to make it worthwhile (you get coupons when you attend classes there). You can buy them directly from the company, or they are available in some high-end cookware retail stores. They don’t manufacture this model anymore – they have a different one with a newer, sexier shape. You can buy used, but reconditioned D300’s (with warranty) for about $300 (I paid $400 new).

I’ve had mine, now, for about 3 years. Maybe 4. And it gets used every single day. It’s so very easy to make a good always-the-same espresso each time. This machine does use pods (all their models use the same coffee pods). They’re small light weight foil things, carefully constructed so the pod is pierced exactly the same each time. I always thought that buying a machine that required me to have coffee pods shipped to me would be such a big waste. Expensive. A nuisance to do. But I’m a total convert since I bought the Nespresso. The pods were about $.50 apiece (in sleeves of 10 each), but they just raised prices, so they’re likely more like $.60 each. When I order them, I order a big batch of them. Cherrie and I order them together, too. Still a bargain compared to Starbucks or Peet’s.

One of the other features of this machine – other than the precision in which it’s made – it’s a simple press of a button to make an espresso size or a somewhat larger 1/2 cup – is the fact that the Nespresso gives any cup it makes a lovely head of foam. Without using milk and the steamer nozzle. So I don’t have to dirty up my steamer pot to make a latte. I just heat up the cream in the Bodum cup in my microwave, stick it under the Nespresso spout and press the button. How easy is that? This machine is a real workhorse, and has a very important place in my kitchen.

clockwise, from top left: the Bodum thermal cup that’s my go-to cup every morning, because it keeps the espresso hot longer (it’s filled with about a tablespoon of cream); espresso streaming in; a cute little espresso cup I use sometimes; the coffee pods.

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Sometimes my DH doesn’t give me much notice that the guys are coming to our home the next morning for Bible Study. He knew two weeks ago but neglected to tell me. So, yesterday afternoon about 3:00 he just happened to mention it in passing. I said, when were you going to tell me about this, dearest? He said, well, I just did [big, apologetic grin].

So, wanting to do something new (the guys have had all of my regular repertoire of morning coffee cakes more than once) I swiftly turned to my latest favorite baking book, Dorie Greenspan’s Baking: From My House to Yours. I do love that book. Not wanting to make a trip to the grocery store, I actually found several “Morning Cakes” I could make, but settled on this one.

Out came all the ingredients and this pulled together fairly quickly. I liked the crumb topping – it’s a bit different – well, similar to others – but different because of the orange zest – and the espresso powder in it. Oops, I opened my jar of espresso powder that’s been languishing in the pantry for at least a year without any use, and uh, it’s a solid mass. Oh, da–! Usually I’ll just make some very strong espresso instead to substitute in a recipe, but this was in a dry topping, so I couldn’t do that. What to do? I had no instant coffee (we don’t drink the stuff). So, out came the Dutch-process cocoa. It worked just fine, although I suppose Dorie might not like my substitution. She obviously was going for a cardamom and coffee pairing here. The batter is hand mixed, which gives the finished cake a little bit of irregular texture – not a bad thing. It’s not like a dessert cake that’s beat with a mixer until totally smooth.

The coffeecake/crumb cake was very nice. This isn’t a wow kind of cake – just good home made flavors, perfect with a hot cup of coffee. Luckily there were leftovers, so when the boys come next week I’ll pop it in the oven for a little re-heat.
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While our whole family was here over last week, there were a lot of meals and snacks being prepared at all hours. Our grandchildren spent many, many hours in and out of our large, heated jacuzzi, and would beg for snacks like apples and cheese, soft drinks, juice (and towels, oh my, the towels). The refrigerator was bursting at the seams with leftovers and other stuff for a variety of meal types. And early on Saturday morning, our daughter Sara was already baking. She loves to bake. I mean it. SHE. LOVES. TO. BAKE. Sara usually prefers to bring desserts or baked items when we have a potluck meal. She’s a very good cook in general, and her daughter Sabrina, aged 11, is already a very good baker too. She’s been helping her mom since she stood next to her mom’s elbow on a stool at the kitchen counter.

My standby Buttermilk Scones are more like a very rich biscuit. The ingredients, however, are very, very similar. Mine have less sugar, less butter (which surprised me), but more buttermilk. Amazing what a little addition of buttermilk can make to a baked good. Sara’s have a little drier crumb (guess that’s the buttermilk at work there), but they were absolutely delicious. I may try her recipe next time I bake scones. There are a precious few of these in the freezer, which we’ll dole out for special occasions in the next couple of weeks. Thank you, Sara.
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