So very tasty. Sara makes the best scones!

Over the holidays we had extended family with us at the desert house. One morning Sara was inspired to make one of her favorite scones, this one with dried cranberries and white chocolate chips. Sara just loves to bake, and as her two children were growing up, on weekends, she’d almost always bake something, whether it was biscuits or scones, or some brownies, or cookies. Something sweet. Their two children are in their mid-twenties now. Sabrina is in her second year of medical school in South Carolina, and son John just graduated from Virginia Tech, is working but is still figuring out his next career step(s).

Over that period of time she developed her own favorite method for scones, and then varies the additions (so, raisins, or nuts, or other kinds of dried fruit). Her family loves white chocolate in just about anything, so it was an easy addition to make scones with dried cranberries and the white chocolate chips. With her now standard scone recipe.

What’s different about the scones is the GRATED BUTTER she uses. A full stick of butter – hard frozen – grated on the big box grater. What that method does is disburse the butter all through the dough and it stays frozen almost, until the scones hit the oven and then it does its magic, allowing for lovely light lift. She also uses buttermilk, to make the scones so-tender. And this recipe also calls for the zest of an orange too.

In the picture here, you can barely see some of the orange zest (adds such lovely flavor) and the dried cranberries.

Sara likes to make hers into a rough round shape, about 10″ in diameter, then she cuts the round into wedges. Those went onto a big baking sheet lined with parchment and into a 375°F oven they went, for 18-20 minutes. She used some heavy cream to brush on top of the scones, and sprinkled some coarse sugar (not sure that is visible in the photo) on top, too.

What’s GOOD: these scones are to die for. They were gone, gone. I think a couple of family members breezed by the kitchen and grabbed an extra one. This recipes makes 8 scones, but you could create more if you used a biscuit cutter.

What’s NOT: not a single thing. This recipe is a keeper.
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Such a nice, tender corned beef with a semi-sweet apricot glaze with mustard.

Change of subject here: It’s been a long time since I’ve talked (written) about grief. In another week or so it will be 10 years since my dear husband Dave died after having a stroke. I can’t believe it’s been that long . . . time sometimes dragged after it happened; every day was a misery, then as grief does, a day of less angst, then more of them, until eventually the days upon days of grieving were mostly in the past. It took about a year or more for that to happen. At first there were lots of business-y things to deal with, the trust attorneys, the special tax return to be filed. Money to be moved here and there. Some of that busy-ness kept me grounded, distracted from the grieving. It was always there in the background, though. Erupting in the evenings when I felt so alone. I still have moments, memories arise and cause a fall of my stomach, sometimes from seeing an old photo, or a fragment of a memory of old times.

Recently I’ve had some issues with my main house. I had a major leak and mold to deal with. Teams of people had to come in to fix, repair. It took weeks and weeks and weeks to get it repaired. Then a roof leak during the last heavy rains. Fortunately I was able to get someone to come and find the leak and repair it. Then I needed termite work done. Money has been pouring through my checking account. Dave would have been front and center making the phone calls, weighing the bids, watching the repairs. Since he’s been gone those things fall on me. Sometimes it’s a heavy load.

As I’ve mentioned before, grief is a fickle thing. It comes and goes. I feel it today – I’m writing this on Sunday, St. Patrick’s Day. I am out in the desert, a small condo Dave never knew since my daughter Sara, her husband John, and I bought it just a few years ago. Knowing St. Patrick’s Day was coming up, I decided to make a celebratory dinner. Celebratory. What was I celebrating, I asked myself? Just me. I bought a corned beef, had cabbage and onions on hand, a few carrots, and then I decided to make Irish Soda Bread.

As the day has progressed, the corned beef slowly simmered on the stove, soda bread was made, and vegetables prepared. And I suddenly felt very bereft. Lost. Sad. Alone. Dave would have loved the upcoming meal – he loved corned beef. At one point I weighed, did I really even want this dinner? Many holidays since Dave has been gone go unmarked, no special fanfare. And I’ve been fine with it. Not Christmas or Thanksgiving because I’m almost always with family then, but other holidays like July 4th, Easter, or this, St. Patrick’s Day. Tears began to form in my eyes, me feeling sorry for myself. I took a deep breath. Talked to myself. Pick yourself up, Carolyn, make it festive. Could I hear Dave’s voice saying, enjoy it, honey, wish I was there with you. Yes, I could imagine him saying that, though I didn’t really hear him. Can’t waste a perfectly good (and expensive) corned beef. Get a grip. And so I did.

The Irish Soda Bread is already on the blog – it’s Ina Garten’s, lightly flavored with orange zest. Wonderful as toast with butter and jam. The corned beef was made differently – although I like the recipe I’ve used in the past (more than one) I was interested in making one with a fruit glaze. Found one online that suggested orange marmalade as the base. Shopping at the store, they were OUT of marmalade, so I substituted Bonne Maman’s apricot fruit spread instead. Mixed with Dijon mustard and brown sugar.

The corned beef was simmered for hours, then put into a low baking dish, glazed and baked for about 30 minutes. Meanwhile I cooked the vegetables in the same pan I’d simmered the corned beef. Sliced a piece of the bread, still warm from the oven, spread with butter. A dinner made. The corned beef was great, but I wasn’t by that time, really in the mood. I ate. I washed a mound of dishes, watched TV and went to bed. Now I’m writing this on Monday morning, back home. Feeling fine today, not sad. That little grief spell is overwith now. Glad to see it go .. . meanwhile, do try the corned beef and especially the Irish soda bread.

What’s GOOD: I loved the corned beef, particularly with the kinda sweet/savory glaze (the savory coming from the mustard). I had a bit of the glaze with every bite. The veggies were okay. Loved the bread, especially the 2nd slice I had not just with butter, but some of the apricot fruit spread on top too.
What’s NOT: nothing really .. . all of it was good. And yes, I’d make it again with the apricot glaze.
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Can I just say – this chili is SO good. So easy to make. Very satisfying.

I started off with a recipe from Kalyn’s Kitchen – she used ground turkey instead of chicken (and you could use either one – my daughter Sara happens to prefer ground chicken so I used that), and the sweet potatoes (no beans in this recipe). Since sweet potatoes are a resistant starch, I like including them in any potential recipe I make. Most of the seasonings are similar to Kalyn’s, but I made a few changes. I wanted more vegetables (just because) and I used some small pieces of cauliflower too which just melded into the soup (couldn’t see it or taste it). I’m not a fan of green peppers – never have been. I know they add a distinct flavor in some cuisines, but I just don’t like them. So in my recipe I used red. You could use yellow or orange, as well. Or a mixture.

The chili has a deep, dark color, which comes from using ancho chili powder. If you haven’t added this seasoning to your spice pantry, you should, as it has a wonderful deep flavor. It’s only been in recent years that you could buy it ground. Yes, you can use the whole, dried anchos – cut off the stems, remove the seeds, chop coarsely then run them through a spice grinder. I just buy the powder already ground.

I also use a spice mix from Penzey’s, called Chili 3000 (I also use the Chili 1000 too) but the 3000 was the one I used here. You don’t have to buy that unless you’d like to try it.

When I made this chili, I doubled the recipe. I was out at the desert house and I made it in our huge 12-inch “MadeIn” pot I bought for that house to use on our induction range. Sara and John were there, and we had it for dinner one night. It got rave reviews from all of us. I froze some of the portions, gave some to Sara to take home and I brought a few servings home with me too. Loved the toppings – we had yogurt, green onions, grated Cheddar and cilantro.

What’s GOOD: Gosh, so delicious. Loved the complex flavors (am sure it’s a combination of the ancho chili powder and the Penzey’s Chili 3000 mix). The ground chicken – don’t we know – doesn’t have a lot of flavor, but the protein is healthy for us – so the flavor here has to come from other things. Altogether fabulous. For me, this recipe is a real keeper.

What’s NOT: nothing, really. Make sure you buy the ancho chili powder.

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Such a nice salad. Love the lightly sweetened cranberry juice salad dressing.

This recipe I’ve made a couple of times since Diane Phillips demonstrated it and served it at the December class she and Phillis Carey gave in early December. I made it the other day but decided not to do the fancy stuff with the pecans. Rather than coat them in a sweetened egg white mixture and roast them, I just toasted the pecans without. There are dried cranberries there (hard to see), and some nice chunks of goat cheese. And then the really delightful dressing.

I’d say the only down side to this salad is that you have to buy a bottle of cranberry juice cocktail. (Don’t use the diet type.) Didn’t they used to sell them in small cans? All I could get was as huge bottle of it. I’m glad I have family coming with little kids (my two great-grands) who will drink it up, I hope.

The dressing is easy-peasy to make. Just combine cranberry juice cocktail (not the diet type), sugar (I used part artificial sugar when I made it), rice vinegar (don’t use the seasoned type as that contains sugar), Dijon, salt, pepper and vegetable oil in a jar and shake. I used a mixture of field greens and arugula in the salad above. Ideally toss the salad with the dressing. If you’d like to, I think you could reduce the sugar just a little bit, to make it slightly less sweet. But not by much.

My friend Dianne and I were doing a fund-raising event for 10 people, so when I made it on this occasion, to save time about 10-15 minutes ahead we plated the greens, added the cranberries, pecans and goat cheese, then just before serving I drizzled the dressing on each plate of salad. The dressing should keep for a few weeks in the refrigerator.

What’s GOOD: love the dressing, slightly sweet. Make ahead. Very easy salad to put together. Easy to take to a party. Dressing will keep for a week or two.

What’s NOT: only that you’ll have to buy a bottle of cranberry juice cocktail. I don’t drink fruit juice anymore. Maybe around Thanksgiving or Christmas time they have it frozen in concentrate? Might have to look next fall. I’ll freeze a bit of the juice for the next time I want to make this.

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That looks kinda odd, doesn’t it? That’s a bit of whipped cream (not quite whipped enough, actually) on top of tapioca pudding that has some flecks of vanilla bean in it.

Since we went through Covid, every once in awhile I crave some dessert comfort food. Seems like more than I used to. And rice pudding is one I turn to, also my mother’s apple crisp, and occasionally tapioca pudding. So I reviewed my options and tapioca pudding was the choice. Made with more half and half than milk, using a Cook’s Country recipe to start from. I improvised a bit with it, but it’s pretty darned good. Worth making.

The dairy (half and half and milk) is poured into a saucepan, then you add the tapioca, sugar, an egg and an egg yolk (mixed up before adding), a tad of light brown sugar and salt. Then you add the innards of the vanilla bean (cut with a knife lengthwise, carefully, then use the side of the knife to scrape out all that good paste). The bean pod is added while it’s cooking and removed afterwards. The mixture is left to sit a few minutes before you bring it to a boil and simmer, carefully stirring constantly at that point, for two minutes. The tapioca does its thing (thickening) as it cools – it’s still pretty thin when you pour it into a bowl, then it gels up later. Add a piece of plastic wrap (after 15 minutes or so) to the top of the pudding, so it doesn’t develop a crust. Allow it to cool, then refrigerate for two hours. I had a hard time waiting two hours . . . then an extra step is added that I’d not done before. You whip up 1/2 cup of heavy cream – I whisked it by hand rather than get out my hand mixer – with a tablespoon of sugar added. HALF of that whipped cream is added to the pudding and stirred in. The other half is garnished on the pudding.

For me, the pudding was very thick – too thick to my liking when I took it out of the refrigerator – even with the small amount of whipped cream added, so I added some extra milk to it and stirred it in until it was smooth, without clumps. Scoop out servings into small bowls and dollop the whipped cream on top. Serve. Divine.

What’s GOOD: well, rich and creamy. That’s the ticket. Absolutely delicious. A keeper of a recipe. The half and half (obviously) gives it a nice richness, and the whipped cream gently added in at the end gives it a nice texture. Really liked that part. After the first serving, I ate it without the whipped cream. It was plenty-rich, so if you don’t want to do that whipped cream topping, just add it all in when you stir it in at the end.

What’s NOT: nothing at all, unless you don’t have vanilla bean on hand. Or half and half!

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A really tasty GF Bundt cake. Every bit as good as one made with flour.

So I have to confess, the Bundt cake had a few problems coming out of the pan. Although I sprayed it with nonstick spray AND it’s a nonstick pan, still several chunks didn’t want to release. Therefore the underside that’s supposed to be the top side wasn’t at all pretty. Oh well, I just left it this way, topside up, and no one seemed to mind. I thought I had a photo or two of the sliced cake, but after a recent purge of food photos on my phone, I guess I must have deleted it.

I made this over Christmas, for my cousin Gary, who can’t eat wheat. Most holidays when he comes to visit, I make at least one or two GF desserts for him for our family gatherings, so he isn’t left out of the celebration.

The recipe came from the ‘net, All Day I Dream About Food (a blog). I made a couple of changes – I used lemon paste (I bought it from King Arthur) in addition to lemon zest, and I didn’t make the glaze because I was lazy. And what was left of the cake went home with Gary in his backpack, on the plane. I hope it didn’t get squished beyond recognition. What the lemon paste does is give a more intense lemon flavor. What’s there not to like about that option?

The only really unusual ingredient here is whey protein powder, unflavored. I have some that I keep on hand as it’s a common item in keto baking. I’m not eating keto anymore, but I still use keto recipes frequently. Whey proteins have excellent water-binding properties, which can help to increase the moisture content and softness of baked goods. Hence, this cake was VERY tender and moist.

The making of it was quite standard, and it was baked at a little lower temperature. When using whey protein it’s better to either bake a cake for fewer minutes and/or lower the temp so it doesn’t dry out.

What’s GOOD: this makes a really tasty, lemony, tender Bundt cake. The recipe is a keeper.

What’s NOT: nothing, really. If you have concerns about your Bundt pan sticking, bake this in a loaf cake instead. And use parchment paper.

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Lovely roasted veggies enhanced with lemon juice in a vinaigrette.

Having shopped that morning and with numerous vegetables to choose from, I decided a sheetpan of roasted veggies sounded good for dinner. My complete dinner. But adding some kind of dressing would be even better, so I kind of made up a dressing with EVOO, a tad of red wine vinegar and fresh lemon juice (my Meyer lemon tree is loaded, absolutely loaded with them), Dijon, a tiny bit of sugar, salt and pepper and some minced shallot.

After cutting up the veggies (one sweet potato, chunked large, 1 large sweet onion cut in wedges, about 12 Brussels sprouts, halved, one baby bok choy, cut into wedge thirds), I piled them onto a sheet pan lined with parchment. EVOO was drizzled over it and I used my hands to make sure every surface had been kissed by the oil. Then I added some salt and freshly ground black pepper, and it was ready. Into a 400°F oven it went for 35 minutes. If I’d wanted more caramelization I wouldn’t have used the parchment, but they were just done in that time frame (and the sheetpan was mostly clean). Meanwhile, I’d mixed up the vinaigrette, tasted it, and added a bit more oil. Once the veggies came out of the oven I put them onto my plate and drizzled (using a teaspoon) some of it over each piece of vegetable. That way, I hoped, I’d use less of the dressing (therefore fewer calories). So delicious. As I write this, I made the veggies last night, and at lunchtime today I couldn’t wait to have more of them. I reheated them in the microwave for a quick meal.

The recipe below makes more than you’ll need of the dressing – use what’s left on a green salad. Therefore, the calorie count in the actual recipe is way off. This is a mix-and-match kind of dish – don’t like sweet potatoes? Add white potatoes. Don’t like Brussels, add red, yellow and green bell peppers, cauliflower or eggplant. Don’t have sweet onion? No problem. Regular onions should work just fine. Add carrots to this – they’d be great – they become very sweet when roasted. I was trying to stick with low carb. Sweet potatoes are a resistant starch, so they don’t get absorbed by the body like most starches/carbohydrate. I have some portobello mushrooms and if I make this again in the next few days, I’ll add those, although they’d need the dark gills cleaned out  (otherwise the resulting dark fluid would spread over the other veggies – wouldn’t look pretty). I’m not a fan of cooked celery, but it probably would work here too. Regular cabbage would work too if cut into smaller wedges.

What’s GOOD: oh gosh, every veggie was wonderful. The vinaigrette just “made” it – it was the lemon juice that was the key to that. If you cut the veggies in somewhat even thickness they’ll all be done at the same time. Using parchment made for easy clean-up. The leftover vinaigrette I’ll use on a salad in the next few days. Absolutely wonderful dinner. If you wanted to serve it with a side of protein – a grilled chicken breast, or some rotisserie chicken, easy. A grilled pork chop maybe, or even a piece of fish. All good with the vegetables.

What’s NOT: only that you need to have the right combo of vegetables. Use what you have. No complaints here!

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Having made shrimp and grits before . . . well, these are the best ever.

It’s taken me awhile to catch up with all of the recipes I’ve made or had, and this was one that got lost. Phillis Carey made these at the class in early December, and they are just the bomb. What’s there not to like about bacon, mushrooms, lovely succulent shrimp and a bunch of cheese mixed in and around the pile of creamy grits?

Ideally, have everything out, ready, measured before you begin. The grits take less than 10 minutes to cook, and the shrimp even less than that, so be prepared. Chicken broth and cream are added to a pot, then once it’s up to a boil you slowly – ever so slowly – drizzle in the grits, stirring constantly with a whisk (not a spoon, a whisk). Once mixed, turn down the heat, cover and let it simmer for 5-7 minutes. Then you add in the salt, butter, and cheeses, plus some white pepper, cayenne and nutmeg (yes, nutmeg).

Phillis used 6 slices of bacon in this dish – – – I use 4 slices, as the bacon flavor was very prominent. You don’t want it to overpower the delicacy of the shrimp. The shrimp are cooked in the residual bacon fat (plus oil if needed), until it just begins to get opaque (pink), then you add green onions, the bacon and garlic. It’s then seasoned with lemon juice, some hot sauce plus salt and pepper to taste.

Meanwhile, the grits are done, they’re spooned into a nice big wide soup bowls and the shrimp mixture is piled on top. Sprinkle with Italian parsley for color. Serve immediately so it doesn’t cool off.

What’s GOOD: every little morsel of this was delicious. I mean, really  . . . shrimp, mushrooms, bacon, grits with cheese and cream? Oh yum.

What’s NOT: well, there’s not much that’s healthy about this, lots of calories. A decadent splurge, let’s put it that way.

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Love rice? Love Chinese food? Have access to Chinese sausage? Make this!

For some reason I was craving Chinese food, and I didn’t really want to go out somewhere. I had a package of Chinese sausage in my refrigerator, so I decided to do something with it. Truth to tell, I know nothing about Chinese sausage. I’d never had it before, but I’d spotted packages of it at my local Costco. In a shelf-stable package. It said it would keep for about a year. Meat? Really? A year on my pantry shelf? Hmmm. Well, I had put it in my refrigerator, where it had languished for at least 4-5 months. I went online and searched recipes, and decided on this one, that’s just slightly adapted from Jaden’s Steamy Kitchen.

So, first I followed the recipe directions for rinsing the rice. Usually I don’t bother, but in this recipe it said it was important, to wash off the starch, so the rice would not stick together. I must say, I was impressed with the fluffiness of the finished rice – it definitely was fluffy and didn’t stick together at all. So, the rinsed rice was put into a large frying pan (big, must have been an 11-inch one), water was added. Nothing else The sausage links are nestled into the rice and then turn on the heat. The recipe was specific about watching the pan for the first sign of bubbling around the edges. At that point you lower the heat, cover the pan and let it cook for exactly 18 minutes.

Meanwhile, you prepare the sauce that will go into the rice. You make the sauce with shallot and garlic, then add two kinds of soy sauce (or you can jerry-rig the dark one, see notes, although I didn’t add the suggested honey or molasses – it was sweet enough without it, for me anyway) and some dry sherry. And a bit of water. Once cooked, the rice has to sit (covered, no peeking) for 5 minutes. The I removed those sausage links (keeping the pot covered) and cut them up into little diagonal slices. Those were added to the sauce, then I poured the whole thing over the pan of white rice and stirred and fluffed like crazy. Then a tiny drizzle of sesame oil.

Green onions and cilantro were added as a garnish to the servings. Well, there was just one serving, mine. Oh my goodness, was it ever good. The sausage was a bit on the salty side, so I’m glad I used low-sodium soy sauce. The little bit of Asian sesame oil adds a really nice touch to it.

What’s GOOD: every little tiny morsel of this was good. Healthy? Oh, maybe not, but it sure was tasty. I tried not to overeat; I was very tempted to. I had ample leftovers, so they went into the freezer for another day when I feel I can have a heaping portion of rice! Loved the flavors throughout, the sherry, even, the cilantro, the soy/shallot/garlic sauce. All good. Delicious.

What’s NOT: can’t say there is anything that wasn’t good. It wasn’t hard to make at all. Uses two pans. I had all the ingredients on hand, so it was a fast meal to make. Could make it on the fly if I had last-minute guests, even.

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Sorry, that photo isn’t better. That’s one of the little baked eggs, cut in half, oozing onto the plate.

There, is that better, at left? Cute muffin cup baked eggs and bacon.

A post from Carolyn, but Karen is the one who made this. On Christmas morning my D-I-L, Karen, made these for our breakfast. She was so thoughtful, to make something my cousin Gary could have, that was GF. My family is very considerate of his GF restrictions. I usually make a GF dessert for one or more of our family gatherings, so the hostess doesn’t have to think about it. I made two this year (desserts). For Thanksgiving it was a pumpkin dessert, Pumpkin Praline Custard, that’s been on my blog for years. Then for Christmas I made a GF poppy seed Bundt cake (recipe up soon) that was amazingly good. Light and fluffy. Gary enjoyed it, and what was left I packed up for him to put in his backpack on the plane when he flew home.

Back to this breakfast . . . Karen bought a package of  Cup4Cup GF flour on amazon. It’s the best mix of GF flours I’ve tasted. After Christmas I ordered a package of it and will be trying it in coming months. Next year the goal is to make GF popovers when Gary visits. I made popovers for Christmas Day dinner (it’s become a “thing” that I make them frequently when I visit my son and his family as they all love-love them), though I didn’t make them GF. I didn’t know there was a recipe out there that worked. Popovers are so finicky with wheat flour, let alone GF mixtures, but since Christmas I’ve found more than one recipe for GF popovers. I think I’ll try them here at home first.

As an added note, I made popovers a couple of days ago when I was visiting them, and I absolutely NAILED it with the recipe and now I need to go back to tweak the recipe that’s already here on my blog and add notes. Anyway, a week or so ago I listened to a podcast on Milk Street radio, an interview with Rose Levy Beranbaum, and in it she talked extensively about various flour (all purpose) and how they differ in the amount of protein they end up with in the finished product. With her advice in mind, I bought a bag of BLEACHED Gold Medal flour, weighed the exact amount (in grams) needed for the popovers, made them like that (with eggs, milk, and in this case some melted beef fat Karen had on hand). Oh my goodness. Perfect. If you’re interested in learning more about the flour intelligence in this, click here to go to Rose’s page on ingredients, and scroll down to FLOUR. Until now I’ve used  unbleached all purpose flour for everything, unless cake flour was called for in the recipe. I now know I need to use bleached flour for all cakes, cookies, biscuits, etc. I guess I’ll be phasing out my unbleached flour as I don’t make bread hardly at all anymore.

THE PIECRUST: Karen used this flour (picture at right) to make the GF piecrusts. Recipe below. It’s a normal crust – this special cup4cup GF flour, salt, butter, apple cider vinegar and cold water. Karen said the dough was quite easy to work with. Do note that the recipe below makes two crusts, or enough to make 24 of these little piecrust cups. She cautions you to NOT press the dough into the corners as that stretches it – when it bakes it will shrink. So, gently press and mold the dough without stretching to get into those corners.

Into the bottom of each pastry crust Karen spread about a teaspoon of whole-grain mustard. Then she added a few little cubes of the pancetta (or cooked bacon, whatever your preference). The eggs were separated and the yolk is carefully added into the cup. The egg whites are mixed  up a little bit, to make them more pourable and it was added to each muffin cup, up to about 2/3 full. Don’t over-fill as they might bubble up and over (which would make a BIG mess in your oven). She sprinkled salt, pepper and paprika over the top, then added grated Cheddar cheese on the top.

The egg cups are baked for 20-25 minutes, or until the egg is set and the cheese and the crust are golden brown. Sprinkle with chopped parsley when it’s served. Every oven is different – so watch the eggs carefully that you don’t overbake them.

What’s GOOD: all of it was good. The piecrust was perfect – flaky and I’d never have known it was GF. The eggs were perfectly cooked (oozy, just the way I like them). Karen did a great job on this breakfast. She served it with a lovely tray of fresh fruit and coffee.

What’s NOT: only that there are several steps to making these – the piecrust itself, of course, and then making the filling. Karen simplified it well (using those tiny cubes of pancetta instead of having to cook bacon).

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