Southern Living Christmas Cookbook: Duxelles-Stuffed Pork Tenderloin

Okay, this isn't the greatest picture ever taken, and it doesn't even show the beautiful gravy that was served alongside this gorgeous tenderloin, but in all fairness, I had to snap my shot as fast as possible so the eating could commence.  For a recipe that is much easier than it looks, you get a pretty magnificent roast to put on your holiday table.

Duxelles-Stuffed Pork Tenderloin
From Southern Living Christmas Cookbook (exclusively for Dillard's)

2 shallots, chopped
2 tablespoons olive oil
8 ounces assorted mushrooms, coarsely chopped
1¼ teaspoons kosher salt, divided use
1¼ teaspoons freshly ground black pepper, divided use
2 large garlic cloves, minced
1½ teaspoons chopped fresh thyme
¼ cup chopped fresh parsley
½ teaspoon firmly packed lemon zest
2 tablespoons fine dry breadcrumbs
2 (1¼-pounds) pork tenderloins
1 (4-ounce) package thinly sliced prosciutto
½ cup Marsala wine
1 cup chicken broth
¾ cup heavy cream

Lightly grease a roasting pan.  Sauté the shallots in hot olive oil in a large nonstick skillet over medium heat for 2 minutes or until crisp-tender.  Add the mushrooms, ½ teaspoon of the salt, and ½ teaspoon of the pepper; sauté 7 minutes or until tender and liquid evaporates.  Add the garlic and thyme; sauté 1 minute.  Remove from heat and stir in the parsley, lemon zest, and breadcrumbs.  Cool completely.

Butterfly each tenderloin by making a horizontal cut into one side of the pork, cutting to within ½ inch of the other side.  Do not cut all the way through.  Unfold the tenderloins, forming rectangles, and place each between 2 sheets of heavy-duty plastic wrap; flatten to ½-inch thickness using a meat mallet or rolling pin.

Preheat the oven to 400°F.  Spread the mushroom mixture evenly over the tenderloins, leaving a ½-inch border.  Roll up the tenderloins, starting at one long side.  Sprinkle the tenderloins with ½ teaspoon of the salt and ½ teaspoon of the pepper.  Place half of the prosciutto, overlapping slices, on top of each tenderloin.  Wrap the prosciutto around the tenderloins; secure with kitchen twine at 2-inch intervals.

Place the tenderloins in the prepared pan.  Bake, uncovered, for 30 minutes or until a meat thermometer inserted into the thickest portion registers 145°F.  Transfer the tenderloins to a platter and cover with aluminum foil.  Let stand 10 minutes.

Meanwhile, bring the Marsala to a boil in a medium saucepan over medium-high heat.  Boil, uncovered, 6 minutes or until reduced by half, stirring occasionally.  Stir in the chicken broth; return to a boil.  Reduce heat and simmer 9 minutes or until reduced by half.  Stir in the heavy cream and simmer 3 minutes or until slightly thickened.  Stir in the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Serve the sauce with the pork.

Makes 8 to 10 servings

Knorr: Spinach Dip

This is a super simple recipe, but it gives you a lot of bang for your buck.  And it was quick to whip up as part of the appetizers we quickly worked our way through on Christmas Eve.  Because who can turn down a good dip with some crunchy potato chips?  No one, my friends.

Spinach Dip

Adapted from Knorr

1 (10-ounce) box frozen chopped spinach, cooked, cooled and squeezed dry
1 (16-ounce) container sour cream
1 cup mayonnaise
1 package Knorr Leek or Vegetable recipe mix
1 (8-ounce) can water chestnuts, drained and chopped
1 bunch green onions, chopped

Combine all ingredients in a bowl and mix.  Chill for about 2 hours.  Serve with your favorite dippers, like crackers or veggies, and share with your favorite people.

The Blue Chair Jam Cookbook: Concord Grape Jam

Considering I wasn't a huge fan of Concord grape juice when I was a kid, it's a little surprising to me still how much I enjoy homemade grape jam.  When made with Concord grapes, it just makes this fantastic ultra-grapey jam that tingles all of your tastebuds at the same time.  And these grapes were carried back from my recent trip to Maryland, dragged through airports, to arrive in my fridge for processing, so they're certainly precious.

Note: Once the jam was ready, I added two tablespoons of Grand Marnier and let it bubble a little before pouring the jam into the jars.  I processed for 10 minutes according to the Ball canning book.

Concord Grape Jam
From The Blue Chair Jam Cookbook

4 pounds stemmed Concord grapes
2½ pounds granulated sugar
3 ounces strained freshly squeezed lemon juice
Very finely grated zest of ½ an orange (orange part only)
½ ounce strained freshly squeezed orange juice

Place a saucer with five metal teaspoons in a flat place in your freezer for testing the jam later.

Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape, being careful to catch all the grape juices in the pan. Set the skins aside in a large mixing bowl.

Over medium heat, bring the grape innards and juice to a simmer, cover, and cook until soft, 3 to 5 minutes. Immediately force as much of the pulp as possible through a fine-mesh strainer or chinois. Discard the seeds.

Add the sieved grape pulp, sugar, lemon juice, orange zest, and orange juice to the grape skins, stirring well. Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Bring to a boil over high heat. Continue to cook until done, 20 to 30 minutes. Stir very frequently during the cooking with a heatproof rubber spatula; if the jam starts sticking, lower the heat slightly. To avoid overcooking the jam, test it for doneness after 20 minutes of cooking. When the jam is done, it will acquire a glossier sheen and will have a thicker, more luxurious look than it did initially.

To test, remove the jam from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. Replace the cold spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see how quickly the jam runs; if it is reluctant to run, and if it has thickened to a spreadable consistency, it is done. If it runs quickly, cook it for another minute or two, stirring, and test again as needed.

When the jam is ready, skim any white foam from its surface with a stainless-steel spoon. Pour the jam into sterilized jars and process according to the manufacturer's instructions.

Makes 5 to 6 8-ounce jars

Alton Brown: Clarified Milk Punch

When Alton Brown posts a recipe, I'm always on board to at least give it a try.  And I've got to admit, I was fascinated by this little concoction.  You add milk to the mix, but it comes out clear.  This I had to see.  And it came out exactly how Alton promised, clear and golden.  The flavor is definitely interesting - very floral, but not unpleasantly so.  Still something I would have to get used to drinking.

Clarified Milk Punch
From Alton Brown

8 Earl Grey tea bags
¼ cup plus 2½ tablespoons granulated sugar
8 fluid ounces ruby port
4 fluid ounces aged dark rum (not spiced)
2 fluid ounces Allspice Dram
2 fluid ounces freshly squeezed lemon juice

1 cup whole milk

Heat 2¼ cups of water to 208°F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)

Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.

Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.

Line a large, fine-mesh sieve with a commercial-sized coffee filter and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve.

Store tightly sealed in the refrigerator for up to 2 months.

Makes 1 quart

Briana Holt: Buttermilk Sugar Biscuits

Normally I'm super irritated when Facebook is trying to sell me crap, but when the advertisement for NY Times Cooking came up, and it was video of someone slathering these biscuits with butter and honey, I couldn't make my way to the website fast enough.  Biscuits are a bit of a difficult item to get perfect, but this being my first shot at the recipe, they turned out fan-friggin-tastic.  So many buttery layers.  I almost made these my entire Thanksgiving dinner.

Buttermilk Sugar Biscuits
From Briana Holt of Tandem Coffee + Bakery in Portland, Maine, as seen on NY Times Cooking

1 cup (2 sticks) cold unsalted butter
3⅓ cups all-purpose flour, plus more for rolling
½ cup granulated sugar
1 tablespoon baking powder
2½ teaspoons kosher salt
1¼ cups cold buttermilk
Melted butter and flaky sea salt (both optional), for finishing

Heat oven to 375°F and line a large sheet pan with parchment paper or foil.

Coarsely grate the butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter to the dry ingredients. Using a spoon, toss together until all of the butter is coated with flour.

Add half the buttermilk and toss with the spoon. When incorporated, add the rest of the buttermilk and gently toss again, without mashing together or overmixing, until the dry ingredients are lightly hydrated throughout. The mixture will be crumbly.

Flour a clean surface and dump the mixture directly onto it. Using your hands, gently press the crumbs together and then use a floured rolling pin or empty wine bottle to roll the mass gently but firmly into a 1-inch-thick rectangle.

Using a bench scraper, lift the top half off the surface and fold it over the bottom half. This step may be crumbly and messy at first, but just go for it and fold what you can down from the top. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed and using the bench scraper to straighten the edges as needed. The dough will come together as you roll it. Rotate the mixture after each fold to create a square. Fold the dough in half one last time, then roll to about 1½ inches thick to create a 6-inch square, using the bench scraper to straighten out the edges.

Using the bench scraper or a sharp knife, cut straight down into the square to create a 3-by-3 grid of 9 squares, then place them on your sheet pan, upside down if you’d like taller biscuits. Bake for 25 to 35 minutes, rotating the pan halfway through, until risen, golden brown on top, and slightly pale on the sides. Don’t worry if a couple of the biscuits tip over or if melted butter pools underneath. Brush the tops with melted butter and sprinkle with flaky sea salt, if using.

Makes 9 biscuits

Southern Living: Texas Trash Pie

First let's get this out of the way: this is a terrible name for such a fantastically delicious pie.  It's like all of the good things jammed into one buttery pie crust.  And even though pumpkin is the traditional pie for Thanksgiving, I just couldn't help myself.  It also doesn't hurt that it's stupidly easy to make.  Although you can certainly eat it cold or at room temperature, I highly recommend a quick trip through the microwave to get all those chocolatey and caramelly bits nice and gooey.

Note:  I used 60% bittersweet chocolate chips to offset the other really sweet ingredients a tad, and it was delicious.

Texas Trash Pie
From Southern Living

1 frozen (10-inch) piecrust or (9-inch) deep dish piecrust
1 cup chocolate chips
1 cup pretzels, crushed
1 cup graham crackers, crushed
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup Kraft caramel bits
½ cup (1 stick) unsalted butter, melted
1 (14-ounce) can sweetened condensed milk

Preheat the oven to 350°F.

Heat butter in a microwave-safe bowl until completely melted. Crush pretzels and graham crackers into small pieces.

Combine all filling ingredients (chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, butter, and sweetened condensed milk) in a large bowl until well blended. Pour the entire filling into a frozen pie crust.

Bake in the oven for 35 minutes or until the pie is set and the top is golden brown. Let pie cool for 30 minutes before cutting and serving.

Makes 8 to 12 servings

Alton Brown: Peanut Butter Fudge

Did you know that November 20th is Peanut Butter Fudge Day?  Yeah, me neither.  I had also never had peanut butter fudge, so that definitely needed to be remedied.  But since November 20th is a Monday, I opted to jump in a little early and whip up my batch today, on the 19th.  Holy moly.  This stuff is good - sweet, but you can still taste the peanut butter.  Super fast to pull together, and bonus points for using the microwave instead of making me mess with a pot on the stove and a candy thermometer.  Definitely a "holiday" I can get behind.

Note: I chose to sprinkle 60% bittersweet chips, chopped peanuts, and fleur de sel finishing salt on the top of my fudge.  Not required, but highly recommended.

Peanut Butter Fudge
From Alton Brown

1 cup (2 sticks) unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
3¾ cups powdered sugar

Grease an 8-inch square pan with butter. Trim a piece of parchment paper to 8 inches wide and line the pan with the parchment sling, leaving enough overhand on two sides to cover the top of the fudge with later.

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap to vent the steam, then microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen.

Spread mixture into prepared pan. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

The Treebeard's Cookbook: Treebeard's Broccoli and Carrots

In another life, I worked in downtown Dallas.  And in that life, I got tired of eating the same fast food every friggin' day.  So I finally found a place that made fantastic veggie plates, and that place was Treebeard's in the Plaza of the Americas.  I'm sad to say the restaurant is now long gone, but luckily the one in Houston seems to be chugging along, and they very graciously have created a cookbook that can be purchased by anyone, especially those who are missing the fantastic veggie plates of their former life.  This cookbook is in the running for best purchase of 2023.

Treebeard's Broccoli and Carrots
From The Treebeard's Cookbook

3 pounds broccoli, cut into florets
½ cup (1 stick) unsalted butter
2 tablespoons olive oil
2 teaspoons minced garlic
3 pounds carrots, cut into ½-inch pieces
1½ teaspoons dill seeds
2 teaspoons granulated sugar
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cook broccoli in boiling water 3 to 5 minutes or until just tender. Drain and refresh under cold running water. Drain and set aside.

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Cook garlic. Add carrots, dill seeds, sugar, salt, and ½ teaspoon pepper. Cook, stirring often, for about 15 minutes or until carrots are well browned and caramelized. Transfer carrots to a casserole dish and cover to keep warm.

Add remaining 7 tablespoons butter and ½ teaspoon pepper to the skillet and cook over high heat for about 5 minutes or until butter is fragrant and a deep nutty brown. Add broccoli, mix to coat and cook until broccoli is heated through. Add broccoli to casserole dish with carrots and mix.

Makes 6 to 8 servings

The Red Truck Bakery Farmhouse Cookbook: Squash Casserole with Corn and Crunchy Bread Crumbs

When I went to visit my sister in Maryland, she was baking up a storm.  And I certainly didn't mind.  One of the delicious things to come out of her kitchen was this squash casserole.  I hadn't experienced one with corn in it (which was a fun twist), but what really took it over the top was the cream cheese/Gruyère mixture.  It gave the whole dish a delightful tang that the squash really needed to sing.  I liked it so much that I bought the cookbook as soon as I got back into town.

Note: I used a combo of Costata Romanesco zucchini and zephyr squash, two beautiful unusual squashes they had at the store for the end of the season.  I also added a sprinkle of dried parsley and smoked paprika to the crumb topping.  And as for the garlic, your heart will tell you how much is enough.

Squash Casserole with Corn and Crunchy Bread Crumbs
From The Red Truck Bakery Farmhouse Cookbook

4 pounds yellow squash, trimmed and sliced into ⅓-inch thick rounds
1 (8-ounce) package cream cheese, at room temperature
½ cup half-and-half
1 large egg
1½ cups plain panko bread crumbs, divided use
6 ounces Gruyère or Asiago cheese, shredded (about 1½ cups)
4 ounces grated Parmigiano-Reggiano cheese (about 1 cup), divided use
½ cup chopped fresh parsley
1 tablespoons chopped fresh basil or 2 teaspoons dried basil
3 tablespoons unsalted butter, divided use
2 medium yellow onions, thinly sliced crosswise
2 garlic cloves, minced
2 cups fresh or frozen corn kernels (thawed and patted dry if frozen)
Kosher salt and freshly ground black pepper

Preheat the oven to 350°F and position a rack in the center. Grease a 9x13-inch baking dish with vegetable oil spray.

Bring a large pot of water to a boil over medium-high heat. Add the squash and cook for 5 minutes, or until barely tender. Drain into a colander in the sink.

In a large bowl, whisk together the cream cheese, half-and-half, egg, 1 cup of the panko, the Gruyère, ½ cup of the Parmesan, the parsley, and basil.

Melt 1 tablespoon butter in a large sauté pan or deep skillet over medium heat. Stir in the onions and cook, stirring occasionally, until lightly browned and tender, about 6 minutes. Stir in the garlic and cook for 1 minute more, until fragrant. Remove from the heat.

Add the parcooked squash to the pan along with the cream cheese mixture. Stir in the corn and season with salt and pepper to taste. Pour the mixture into the prepared baking dish and spread it out evenly. Cover tightly with foil and bake on the center rack for 20 minutes.

Meanwhile, in a medium bowl, melt the remaining 2 tablespoons butter and combine with the remaining ½ cup panko and the remaining ½ cup Parmesan, tossing to coat evenly.

Remove the casserole from the oven and uncover. Sprinkle the panko-Parmesan mixture evenly across the top. Move the rack to the upper third of the oven and return the casserole to the rack. Continue to bake, uncovered, for 10 minutes more, or until the Parmesan in the topping has melted and the casserole is heated through. Turn on the broiler and, very briefly, broil to create a golden crust, watching closely so it does not burn. Let the casserole sit for a few minutes before serving.

Makes 6 to 8 servings

Melissa Clark: Creamy Peach Pie Bars

I knew I was making these bars as soon as I saw their picture pop up on Facebook.  What could be better on a hot summer day than cold cheesecake and peach bars?  Not much, that's for sure.  And they really weren't even that hard to pull together.  They aren't super sweet, instead relying on much of the natural sweetness of the peaches, and while I was definitely a sugar monster as a kid, I appreciate this subtlety.

Note: I always seem to have trouble finding good peaches; they're either hard as a rock or rotten.  So I substituted two 10-ounce bags of frozen organic peach slices, and it worked just fine.

Creamy Peach Pie Bars
From Melissa Clark, as seen at NY Times Cooking

For the crust:

6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
1½ cups graham cracker crumbs (cinnamon flavor or regular)
⅓ cup pecans
Pinch of salt

For the filling:

2 (8-ounce) packages cream cheese, softened
¾ cup heavy cream, at room temperature
½ cup granulated sugar, plus more as needed
3 large eggs, at room temperature
1 teaspoon finely grated lemon or lime zest
1 teaspoon vanilla extract
Pinch of salt
3 cups sliced peaches, peeled or unpeeled as desired (20 ounces or 3 to 4 peaches)
2 teaspoons fresh lemon or lime juice

Prepare the crust: Heat oven to 350°F. Grease a 9x13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.

In a food processor, pulse graham crackers, pecans, butter, and salt until the mixture feels damp and sandy. Pour into the prepared pan and press down into an even layer. Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325°F. You can bake the crust up to 6 hours ahead, or use it while it’s still hot.

Make the filling: Wipe out the food processor, then add cream cheese, cream, and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.

Put the peaches into a medium pot and taste one. If it’s very sweet, add 1 tablespoon sugar. If it’s on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.

Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

Makes 24 bars

Allrecipes: Broiled Grouper Parmesan

I don't know about anyone else, but a lot of my grocery decisions are now made based on what is on sale for the week.  And this beautiful slab of fish was definitely on sale.  I didn't want to try and freeze it for later, as fresh fish is always best, so I found this recipe that uses the cheese-mayonnaise topping that works so well with fish.  I had to watch it pretty closely to make sure it didn't burn, but it was a fast supper for a nice piece of fish.

Broiled Grouper Parmesan
From Allrecipes

2 pounds fresh grouper fillets
2 tablespoons lemon juice
½ cup grated Parmesan cheese
¼ cup unsalted butter, softened
3 tablespoons mayonnaise
1 dash hot pepper sauce, such as Tabasco
Kosher salt and freshly ground black pepper

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking pan.

Place grouper fillets on the prepared baking pan; brush with lemon juice. Combine Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt, and pepper in a small bowl; set aside.

Broil fillets in preheated oven until fish flakes easily with a fork, about 4 to 6 minutes; remove the pan from the oven and spread cheese mixture on top of fillets. Return to the broiler for an additional 30 seconds, or until topping is browned and bubbly.

Makes 4 servings

I Am Homesteader: Cheesy Potato Casserole (a.k.a. Funeral Potatoes)

Sometimes you're just in the mood for potatoes.  Even if those potatoes are commonly served at...funerals.  Now, I haven't been to a ton of funerals, and I've never seen these served, but I think they really are a fantastic side dish for a large group.  They're not that hard to make, are really cheesy and delicious, and I have never been angry about a buttery cornflake topping.  I think these would also work at Thanksgiving if you're sick of mashed potatoes.

Cheesy Potato Casserole (a.k.a. Funeral Potatoes)
Adapted from I Am Homesteader blog

¾ cup (1½ sticks) unsalted butter, divided use

½ medium onion, chopped
2 teaspoons minced garlic
¼ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried mustard
½ cup chicken broth
1 cup whole milk

2 cups shredded sharp Cheddar cheese
1½ cups sour cream

1 (32-ounce) bag frozen cubed/diced hash browns, thawed
3 cups corn flakes

Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.

In a large bowl, combine the potatoes, butter, shredded cheese, and sour cream. Mix well and set aside.

In a medium skillet over medium heat, melt ¼ cup (½ stick) butter.  Add onion and cook until translucent, 3 to 5 minutes. Add the garlic and cook for one more minute.  Add flour, salt, pepper, cayenne pepper, and dry mustard. Cook another minute.  Slowly add milk, whisking until smooth.  Slowly add chicken broth, whisking until thickened.  Reduce heat to low, then add in another ¼ cup (½ stick) butter, the shredded cheese, and the sour cream.  Continue to stir the mixture until the butter is completely melted and incorporated.  Add the potatoes and mix just to combine.  Pour the sauce and potato mixture into the prepared baking dish.

In a large, microwave-safe bowl, melt the remaining ¼ cup (½ stick) butter.  Add corn flakes and toss to coat, crushing large chips.  Sprinkle the cornflakes mixture on top of the potatoes in the baking dish.

Bake 40 to 50 minutes, or until golden brown and bubbly.  Remove from oven. Let it rest a few minutes before serving.

Makes 12 servings

Cuisine at Home: Pellet Smoked Chicken with Bourbon-Pepper Glaze

Okay, I was originally going to smoke this chicken on my pellet grill, but it's over 105°F here, so that's not happening.  This means that you can absolutely make a pretty good knock-off in your oven, just make sure you add some liquid smoke in with the rub ingredients.  And maybe also with the pepper jelly glaze ingredients if you really want it smoky.  Very easy to throw together for dinner, and the sweet/spicy glaze just works.

Pellet Smoked Chicken with Bourbon-Pepper Glaze
From Cuisine at Home

1 (3½- to 4-pound) whole chicken
¼ cup olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
2 teaspoons kosher salt
1 teaspoon black pepper
¾ cup red pepper jelly
3 tablespoons smoked bourbon
1 tablespoon chili garlic sauce

Preheat pellet grill to 275-300°F.

Halve chicken by cutting along both sides of the backbone with kitchen shears; remove and discard backbone. Cut chicken along one side of the breastbone to separate the two halves. Rinse chicken halves; pat dry with paper towels.

Combine oil, lemon juice, rosemary, and garlic.

Rub chicken with oil mixture; season with salt and pepper.

Smoke chicken, skin-side up, covered, until a thermometer inserted into the thickest part of thigh and breast, without touching bone, registers 165°F, about 1½ hours, rotating chicken every 20 minutes.

While chicken is smoking, whisk jelly, bourbon, and chili garlic sauce in a saucepan over medium heat until jelly melts, 4 to 5 minutes; reserve ½ cup for serving and ¼ cup for basting.  Baste cooked chicken; smoke 2 to 3 minutes more.

Transfer chicken to a cutting board; let rest 15 minutes before carving and serving with remaining ½ cup glaze.

Makes 6 servings

Bon Appétit: Miso and Maple Pecan-Butter Mochi Cake

I feel like this cake doesn't photograph very well.  I can definitely attest that it was much more delicious than it looks in this picture.  I wasn't sure how the miso was going to work with everything, but it just added a kind of salty umami kick that accentuated the nuts.  Add I absolutely love mochi, so the texture was spot on.  This is a good option for a less sugary Asian dessert.

Note: Be careful to watch the top of the cake - my pecans started to burn before the middle was done.  You might want to put some aluminum foil on top once the pecans are browned to your liking.

Miso and Maple Pecan-Butter Mochi Cake
From Bon Appétit, August 2023 issue

Pecans
Vegetable oil
8 ounces raw pecans, coarsely chopped (about 2 cups)
2 tablespoons pure maple syrup
1 tablespoon granulated sugar
2 teaspoons white or yellow miso

Cake
6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
2 large eggs
1¼ cups granulated sugar
1 teaspoon kosher salt
1 (13½-ounce) can unsweetened coconut milk, well shaken, heated slightly if fat is solid
2 teaspoons vanilla bean paste or vanilla extract
1⅔ cups mochiko (sweet rice flour)
1 teaspoon baking powder
Vanilla ice cream, for serving

Place a rack in the middle of the oven; preheat to 350°F. Lightly oil a rimmed baking sheet. Using your hands, toss pecans, maple syrup, sugar, and miso in a medium bowl until well coated. Spread out on prepared baking sheet; bake until fragrant and matte looking, 6 to 8 minutes (nuts won't be fully toasted). Let cool.

Lightly butter a 9-inch diameter cake pan and line bottom with a parchment paper round. Vigorously whisk eggs, sugar, and salt in a large bowl until smooth. Add coconut milk, vanilla bean paste, and melted butter and whisk well. Add mochiko and baking powder; whisk vigorously until combined and batter is smooth and thick. Scrape butter into prepared pan.

Toss pecans to break up any clumps and scatter evenly over batter, going all the way to the edges (it may seem like a lot). Bake cake until sides start to pull away from pan, top is golden brown, and a tester inserted into the center comes out clean (some pecans will sink), 50 to 55 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn cake out onto rack; peel away parchment and discard. Carefully turn cake right side up and let cool completely (at least 1 hour).

To serve, slice cake and top with scoops of ice cream.

Makes 10 to 12 servings

King Arthur Baking: Farmhouse Buttermilk Cake

What do you do with a big bottle of buttermilk that is rapidly moving towards expiration?  You google for recipes with desperation, that's what.  Luckily King Arthur saved my butt and had this gem of a cake posted.  It seems super simple, but it was so darn delicious, I may have even eaten it for breakfast.  If you've got some buttermilk to use up, you could do much worse.

Note: I used buttermilk in the topping also.

Farmhouse Buttermilk Cake

From King Arthur Baking

Cake
8 tablespoons unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs, at room temperature
2 cups buttermilk, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons baking soda
1 teaspoon kosher salt
3 cups all-purpose flour

Topping

6 tablespoons unsalted butter, melted
1 cup packed light brown sugar
¼ cup whole milk
⅛ teaspoon kosher salt
⅔ to 1 cup pecans, diced

Preheat the oven to 350°F. Lightly grease a 9x13-inch cake pan.

Beat the butter and brown sugar together till smooth.  Add the eggs, beating till smooth.  Stir in the buttermilk and vanilla extract.  Add the baking soda, salt, and flour to the wet ingredients, beating until thoroughly combined.  Pour the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, until the top feels set. The cake will be golden brown and just beginning to pull away from the edges of the pan. Towards the end of the baking time, prepare the topping.

Stir the butter and the sugar together. Add the milk, salt, and pecans. The glaze will be thick but pourable.

Top the baked cake with the topping and gently spread it in an even layer across the entire surface. Return to the oven for another 10 minutes.

Remove the cake from the oven. The topping will look very runny. You can eat the cake hot, with the glaze still gooey; or let the cake sit at room temperature for a few hours, by which time the glaze will have set.

Andy (soundsyum_): Korean Pork Belly Bowl

I don't know about you, but it seems hard to find a good, meaty piece of pork belly.  Most of the slabs I see in the butcher case are 75% fat.  Now, I'm all about some bacon fat, but I definitely don't want to feel like I'm just chewing rubber.  Luckily I was able to find a piece with a better meat to fat ratio, which meant it immediately needed to be the star of the show.  I saw this little number on Instagram and knew it needed to be in my mouth.  A super fast and tasty dinner.

Korean Pork Belly Bowl

Adapted from Andy (soundsyum_) on Instagram

1 pound pork belly, sliced thickly and then cut into 2-inch squares
6 cloves garlic, minced
4 tablespoons honey
4 tablespoons gochujang
2 tablespoon soy sauce
2 tablespoon sesame oil
2 tablespoons peanut oil
Cooked white sushi rice
Furikake

Mix together the garlic, honey, gochujang, soy sauce and sesame oil. Put half of the sauce into a bowl with the pork belly, and stir until all pieces of pork belly are coated. Set aside the other half of the sauce to use as a topping, if desired.

Heat a frying pan over medium heat and when hot, add peanut oil. Add pork belly slices, without crowding the pan, and cook until browned lightly on both sides. Don't let it burn! Set aside cooked pieces in a warm place until all pork belly is done.

In a serving bowl, add white rice, then lay pork belly slices over the top. Drizzle with sauce and sprinkle with furikake. You can also make musubi, substituting the pork belly for the usual Spam.

Makes 4 servings

Kitchen Konfidence: Warm Corn Salad with Bacon and Ramps

Moving on to another delicious ramp recipe - figured I'd throw them in with some other beautiful produce coming out of the summer fields.  The first beautiful corn and some multi-color cherry tomatoes.  The whole thing was so bright and fresh.  I would definitely make this again next season.

Warm Corn Salad with Bacon and Ramps
From Kitchen Konfidence blog

4 thick-cut slices bacon, chopped
4 ears corn, husks and silks removed
4 ramps, root ends trimmed, white and green parts separated
Kosher salt
¾ cup halved cherry tomatoes
2 tablespoons chopped parsley
Freshly ground black pepper

Fresh lime juice, optional

Add bacon to a large pan and cook over medium heat until just crispy, about 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. While the bacon is cooking, cut the corn off the cob into a large bowl. Also, slice the white part of the ramps and chop up the greens; you should have a scant ½ cup chopped greens.

Drain off all but 2 tablespoons of fat from the pan. Return pan to medium-high heat, then add the corn, the white bulb part of the sliced ramps, and a few pinches of salt. Cook, stirring every 2 minutes, until the corn starts to turn golden brown (about 8 minutes total). Try not to move the corn around too much; let it cook undisturbed for 2 minutes, then stir.

Take the pan off the heat, then stir in chopped green leafy part of the ramps, tomatoes, reserved bacon, and chopped parsley. Season to taste with salt and pepper and sprinkle with lime juice, if desired. Serve warm or at room temperature.

Makes 4 servings

Bon Appétit: Ramp and Buttermilk Biscuits with Cracked Coriander

This posting shouldn't be a surprise, since I grab a bag full of ramps every time I see them pop up in the late spring/early summer.  They only show up for maybe one week, but I probably buy most of the stock.  And every year I try something new.  This time I wanted to make something southern-ish with my precious bag of goodies, and these biscuits did not disappoint.  I froze the extras just so I could continue to savor them over the next couple of weeks.

Note: I had to use about double the coriander (1 teaspoon) to get enough to even see it on the tops of the biscuits.

Ramp and Buttermilk Biscuits with Cracked Coriander
From Bon Appétit

¾ cup chilled buttermilk
¾ cup thinly sliced trimmed ramps (bulbs, stems, and green tops)
1½ cups all-purpose flour

2 teaspoons baking powder
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces

1 large egg, beaten to blend (for glaze)
½ teaspoon coriander seeds, cracked

Preheat oven to 425°F.

Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms.

Turn dough out onto lightly floured work surface and press out to 7-inch round, about ½-inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to ½-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.

Makes about 12 biscuits

Old Fashioned Carrot Cake

First of all, I can't believe I haven't posted this recipe yet; shame on me!  Second, I have no clue where this recipe came from, but it has been in my mom's recipe cards since I can remember.  I have done research to try and track down its origins (Wesson oil ad? some old cookbook?), but unfortunately I have come up empty-handed.  Regardless, this cake is fantastic, and I've been happily eating it my entire life.  Nothing fancy, no raisins or pineapple or coconut, just carrots and spices with a cream cheese frosting.

Note: You can use walnuts instead of pecans, but seeing as this is the South, it's always pecans in my kitchen.

Old Fashioned Carrot Cake

1 cup canola oil
2 cups granulated sugar
4 large eggs
1 tablespoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon kosher salt
2 teaspoons baking soda
2 cups all-purpose flour
3 cups finely grated carrots
Cream Cheese Frosting
1½ cups chopped pecans

Preheat the oven to 350°F. Grease well two 9-inch round cake pans.

Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots, and mix until just blended. Pour into the prepared pans.

Bake the cakes for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Remove the layers from the pans after about 15 minutes, and place them on a rack to cool. Allow the cakes to cool completely before frosting.

Mix chopped pecans into Cream Cheese Frosting, frost the top of one layer, top with the second layer, and frost the top and sides of the cake.

Makes 16 servings

Cream Cheese Frosting

½ cup (1 stick) unsalted butter
1 (8-ounce) package cream cheese
¼ teaspoon kosher salt
2 teaspoons pure vanilla extract
1 (1-pound) box powdered sugar (about 3½ cups)
Milk or cream to adjust consistency of frosting, if necessary

Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.

I Am From Here: Peanut Curry

Okay, stay with me a minute, I promise it's not as gross as it initially sounds.  I ran across this recipe when I was flipping through I Am From Here, which is basically a cookbook of Indian-Southern fusion recipes.  And I was fascinated by the peanut curry.  I hadn't ever thought of peanuts in those terms, but I couldn't see why it wouldn't work.  So of course I had to try it.  Sourcing the raw peanuts was the hardest part, but I was able to finally get some from a Chinese grocery.  The curry itself is very tasty, and the peanuts, while unusual, are actually pretty good with the spicy sauce.  If you're feeling adventurous, give it a try.

Peanut Curry
From I Am From Here

3 cups raw unsalted, shelled peanuts, skins removed
2 teaspoons salt, divided
1 cup roasted unsalted peanuts
½ teaspoon coriander seeds
2 tablespoons neutral oil, such as peanut or canola
2 teaspoons cumin seeds
1 sprig curry leaves (optional)
1 large red onion, minced (about 1¾ cups)
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon ground cayenne pepper
½ cup canned full-fat coconut milk
2 teaspoons fresh lime juice
½ teaspoon light brown sugar
¼ cup chopped fresh cilantro leaves, for garnish
1 serrano chile, stemmed and thinly sliced, for garnish
Steamed rice or flatbread, for serving

Fill a large pot with water and add the raw peanuts and 1 teaspoon salt. Bring to a boil over high heat, cover, and boil for 25 to 30 minutes, until the peanuts are soft but not mushy. (You may need to turn the heat down slightly so that the pot does not boil over.) Drain the peanuts, reserving 1½ cups boiling liquid.

Put the roasted peanuts in the bowl of a food processor and pulse until you have as fine a powder as possible. Set aside.

Toast the coriander seeds in a small, dry pan over medium heat, shaking the pan gently so that the seeds toast evenly and do not burn, until fragrant, about 2 minutes. Remove from the heat and, when cool enough to handle, grind in a spice grinder or coffee grinder, or with a mortar and pestle. Set aside.

Heat the oil in a Dutch oven or other heavy-bottomed pot over medium heat until shimmering. Add the cumin seeds and cook until fragrant, about 10 seconds. Add the curry leaves (if using) and onion. Reduce the heat to medium, cover, and cook until the onion is very soft, about 15 minutes. Stir in the garam masala, turmeric, cayenne, and ground coriander. Cook until the spices become fragrant and darken slightly, about 2 minutes. Add the roasted peanut powder and cook for 1 minute, stirring constantly. Slowly add the coconut milk and the liquid reserved from the boiled peanuts. Bring to a simmer and cook until you have a thick, gravy-like sauce, 5 to 7 minutes. Stir in the boiled peanuts, lime juice, sugar, and remaining 1 teaspoon salt. Cover and simmer for 5 more minutes.

Turn off the heat and allow the curry to sit for 5 to 6 minutes before serving so that it thickens up and the flavors have a chance to meld. Garnish each serving with chopped cilantro and serrano slices. Serve with rice or flatbread.

Makes 6 servings

Better Homes and Gardens New Cookbook: Fudge Brownies

I really can't believe that I haven't put this recipe on my blog yet.  These brownies were a staple of my childhood, and I still have the recipe memorized.  I even made them for a high school friend who paid me for a pan of them.  They're basic but delicious.

Note: You can substitute ¼ cup cocoa powder for ¼ cup of the flour, and it will really pump up the chocolate flavor.  Also, ½ teaspoon espresso powder wouldn't hurt either.  And if you happen to press some chocolate squares into the batter and sprinkle some Maldon salt on top before baking, it wouldn't be a terrible thing, either.

Fudge Brownies
From the 1974 edition of the Better Homes and Gardens New Cookbook

½ cup (1 stick) unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
¾ cup sifted all-purpose flour
½ cup chopped walnuts

Preheat the oven to 350°F.

In a medium saucepan, melt the butter and chocolate. Remove from the heat; stir in the sugar. Blend in the eggs, one at a time. Add the vanilla. Stir in the flour and nuts; mix well. Spread in a greased 8x8-inch pan. Bake for 25 to 30 minutes. Cool.

Makes 16 servings

'Ono Hawaiian Recipes: Okinawan Sweet Potato Haupia Pie

In one of my recent trips to the grocery store, I came across a small bin labeled "Hawaiian sweet potatoes".  I did not actually know what that meant, but I bought them anyway, as is my usual process.  Imagine my surprise when I found out that they're actually purple inside!  Well, I figured the best way to let these shine was in a Hawaiian dessert, such as this one, with the traditional coconut haupia pudding as the top layer.  I was honestly a bit shocked how delicious this was.  Everything in this dessert comes together perfectly, from the crunchy cookie base, to the beautiful purple filling, to the coconut gelatin topping.  Perfectly sweet and satisfying.

Okinawan Sweet Potato Haupia Pie
From 'Ono Hawaiian Recipes blog

Shortbread Crust:

2 cups all-purpose flour
½ cup granulated sugar
1 cup (2 sticks) unsalted butter, chilled and cubed
¾ cup macadamia nuts, if desired

Sweet Potato Filling:

½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 cups mashed Okinawan sweet potatoes
½ cup evaporated milk
1 teaspoon vanilla extract
½ teaspoon kosher salt

Haupia Topping:

1 (14-ounce) can coconut milk
1 cup whole milk
1 cup water
½ cup cornstarch
1 cup granulated sugar
Whipped cream (optional)

Shortbread Crust:

Preheat the oven to 350°F.

In a large bowl combine the flour, sugar, and chilled butter cubes. Chop the ingredients up using a pastry blender until it starts to have a crumbly texture. Pour the mixture into a 9x13-inch pan and evenly spread it out. Flatten the crust using either your hand or a flat object. Bake for 15 to 20 minutes.

Sweet Potato Filling:

Boil the potatoes until it is tender enough to pierce a fork through. Peel and mash the potatoes in a large bowl. Measure out two cups of the mashed potatoes.

Cream the butter and sugar. Then add in the eggs and mix. Gradually mix in the mashed potatoes. Lastly add in the evaporated milk, vanilla extract, and salt. Mix well. Pour onto the baked crust and bake again for 30 to 35 minutes.

Haupia Topping:

Combine coconut milk, milk, water, cornstarch, and sugar. Whisk until there are no clumps and sugar particles. Heat it over medium heat and consistently stir until it thickens and bubbles. Turn off heat and let it cool for a few minutes. Pour onto the sweet potato filling and make sure it has spread out evenly. Let it chill in the fridge until the haupia firms up. About and hour or two.  Top with whipped cream, if desired.

Nobu Matsuhisa: Black Cod with Miso

If you are any type of foodie, I'm sure you you've heard about this fish.  It has made the rounds of just about every blog and subreddit and morning show cooking segment that I can think of.  And why?  Because it's delicious.  There's something about this marinade that brings out the absolute best in this fish.  And even though it's faintly sweet, which you would think is weird with fish, it just works.  Now, I'm not sure how often this dish is going to make an appearance in my kitchen due to the absolutely ridiculous price of black cod/sablefish, but it's definitely yummy enough for special occasions.

Black Cod with Miso
From Nobu Matsuhisa, as seen in Today's Kitchen Cookbook

4 black cod fillets, about ½ pound each

3 cups Nobu-style Saikyo Miso

Nobu-style Saikyo Miso:
¾ cup sake
¾ cup mirin
2 cups white miso paste
1¼ cups granulated sugar

Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover lightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.

Preheat oven to 400°F. Preheat a grill or broiler.

Lightly wipe off any excess miso clinging to the fillets but don't rinse it off.  Place the fish on the grill or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.

Arrange the black cod fillets on individual plates.  Add a few extra drops of Nobu-style Saikyo Miso to each plate.

Makes 4 servings

Martha Stewart: Sautéed Mushroom Butter and Bacon Tea Sandwiches

I have a confession.  I didn't really make this recipe.  Well, not exactly to the specifications below.  I had extra mushroom butter from when I made asparagus two weeks ago, and I knew I wanted to use it up (because dang, mushroom butter is special, and butter ain't cheap), so I deliberately looked for recipe ideas.  I also added some tomatoes to the sandwich and made it a regular sandwich, so there's that.  It was...a lot.  The bacon plus the butter made my arteries seize up a bit.  I recommend you go with mayonnaise when you do a BLT.  However, I also made a version with the mushroom butter, cold rotisserie chicken breast, and mixed sprouts (above, on right).  That one was much better, and I recommend it.

Sautéed Mushroom Butter and Bacon Tea Sandwiches

From Martha Stewart

1 cup (2 sticks) unsalted butter, softened
1 tablespoon olive oil
1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced
Kosher salt and freshly ground black pepper
¼ cup Madeira or sherry
24 thin slices whole-wheat bread
1½ pounds (about 24 slices) bacon, cooked
1 bunch arugula, cleaned and trimmed

In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; sauté until mushrooms begin to soften and juices evaporate, about 8 minutes. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated. Let cool, and place in the bowl of a food processor fitted with the metal blade. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.

Thinly spread two slices of bread with mushroom butter; cover one slice with a single layer each of bacon and arugula, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Cover with damp paper towels until ready to serve. Repeat with remaining ingredients.

Makes 2 dozen

Giacomo Sgroi: Chilean Sea Bass with Montalcino Sauce

Ever since I saw a beautiful fillet of sea bass for sale at Costco, I've been trying to think of a fun way to use it.  And what better than topped with a crab sauce?  While it looks somewhat complicated, it's actually not that bad to throw together, and somehow the sweetness of the fish works really well with the sweetness of the crab and the sweetness of the tomato sauce.  I served it with some wilted arugula for contrast, and it was fantastic, but you can always do pasta.

Note: Since I am not an Italian restaurant, and I do not have a multitude of sauces bubbling away at all times, I used canned Cento white clam sauce in this recipe.  It was still delicious.

Chilean Sea Bass with Montalcino Sauce
From Giacomo Sgroi of Nonna Sulina's Sicilian Kitchen, as seen at Lehigh Valley Style

¼ cup extra virgin olive oil, plus 1 tablespoon, divided use
1¼ red onion, sliced
1½ tablespoons golden raisins
1 tablespoon toasted pine nuts
4 large basil leaves, sliced thin in chiffonade
¾ cup crushed and peeled Italian tomatoes with basil
½ cup Pinot Grigio/Pinot Gris
¾ cups white clam sauce
¼ cup water
Pinch of kosher salt, freshly ground black pepper, and granulated sugar
¼ cup jumbo lump crabmeat

4 (4-ounce) Chilean sea bass portions
½ cup (1 stick) unsalted butter
2 cloves garlic
2 sprigs thyme, plus more for garnish

Preheat oven to 450°F.

Heat ¼ cup olive oil in a medium skillet over medium heat. Add onions and sauté until light brown. Add raisins, pine nuts, basil leaves, and crushed Italian tomatoes. Stir frequently and simmer for two minutes. Add wine, clam sauce, water, salt, pepper, sugar, and crabmeat. Stir frequently and simmer for two more minutes, then set aside.

Pat fish dry with a towel to remove excess water. Season with salt and pepper on both sides.

In a medium skillet over medium heat, melt the butter and remaining 1 tablespoon olive oil until golden. Place the fish gently in frying pan. Add garlic and thyme. Cook fish for 2 to 3 minutes on each side, depending on thickness, until golden brown, while continuously spooning butter over fish. When done, remove fish and place in the skillet with the prepared sauce and spoon sauce over fish until well coated. Add a few sprigs of thyme on top and put in preheated oven for 10 to 12 minutes. (Oven temperatures and cooking times vary. Start checking at eight minutes for doneness. Sauce will thicken when sufficiently cooked.) Serve immediately.

Makes 4 servings

Martha Stewart: Wilted Arugula

I bought some arugula for some sandwiches I wanted to make, but you have to buy arugula in this big clamshell that always have infinitely more than you will ever eat in your lifetime, and especially not before the whole thing rots.  Luckily I also found this recipe that allowed me to throw the whole mess in a pan and cook it down to almost nothing the way greens seem to do.  It's like sautéed spinach, but with the peppery bite of arugula.  Not bad for a recipe to save on waste.

Wilted Arugula
From Martha Stewart

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
¼ teaspoon kosher salt
Freshly ground black pepper

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

Makes 4 servings

Vikalinka: Tushenaya Kapusta тушеная капуста (Russian Braised Cabbage)

I know that Russia is struggling a bit lately with an reputation problem, and I'm sure many people would probably wonder why I'm making something from that country given everything that's been happening in Ukraine the last year, but I choose to believe that hidden underneath all the terrible leaders and authoritarian bluster, the Russian people are probably very much like us.  Plus, they have some really delicious food, and I had a savoy cabbage sitting in my fridge, staring at me.  This is a fantastic way to turn that cabbage into an umami bomb, and with just the bacon for flavoring, it's almost a meat-free meal.

Note: I had to add about 1 teaspoon of Diamond Crystal kosher salt at the end, but always add to taste, because your bacon and chicken stock might be saltier than mine.

Tushenaya Kapusta тушеная капуста (Russian Braised Cabbage)
Adapted from Vikalinka blog

¼ cup dried porcini mushrooms
½ pound bacon, sliced into batons
1 medium onion, diced
3 cloves garlic, minced
½ pound fresh cremini mushrooms, sliced

1 to 2 tablespoons unsalted butter, if needed
1 cup chicken stock
1 (1½-pound) Savoy cabbage, cored and sliced

2 tablespoons tomato paste
1 bay leaf

½ teaspoon freshly ground black pepper
3 tablespoons sour cream
Kosher salt, to taste
1 tablespoon each: fresh chopped Italian flat-leaf parsley and dill

Soak the dried mushrooms in 1 cup boiling water and set aside for one hour to rehydrate.  Once rehydrated, drain and chop the mushrooms.

In a large and deep pan, cook bacon until fat is rendered, then remove from the pan with a slotted spoon and set aside.

To the same pan with the bacon fat, add onions and cook on medium heat for 5 to 7 minutes until slightly colored, then add garlic and mushrooms and sauté until the mushrooms are soft. If there doesn't seem to be enough bacon fat, add 1 to 2 tablespoons of butter. Add the stock and scrape the bottom of the pan with a wooden or plastic spatula to release the brown bits into the stock.

Add sliced cabbage, rehydrated mushrooms, cooked bacon, tomato paste, bay leaf, and pepper, stir to combine, lower the heat and cover with a lid. (If the cabbage doesn’t fit in the pan, add ⅔ of the amount and cover with a lid for 10 minutes, then add the rest when the volume of the cabbage in the pan goes down.) Braise the cabbage for 1 hour to 1 hour 15 minutes with a lid on while stirring once in a while to prevent the bottom from burning.

At the end of the cooking time the volume of the cabbage should have reduced by roughly half and the color should turn from bright green to golden brown. There should be no liquid left in the pan. Stir in sour cream and warm through for 1 minute.

Season with salt last, as it’s easy to oversalt in the beginning stage when the volume of cabbage is significantly higher.

Emma Duckworth Bakes: Easter No-Bake Mini Egg Cheesecake

This is my busy season at work.  And it is very, very busy.  So busy that I didn't even get to see my family for Easter.  But I didn't want to miss out on all of the delicious chocolate fun, so I found this super fast, super easy cheesecake to make for myself.  No, I don't know how I'm going to finish all this myself, but stress eating is a thing.

Note: Don't put the extra decorative eggs on until the last minute - the shell will melt the longer it stays in the fridge.

Easter No-Bake Mini Egg Cheesecake
From Emma Duckworth Bakes blog

1 (14.1-ounce) package digestive biscuits (or graham crackers)
½ cup (1 stick) unsalted butter, melted
3 (8-ounce) packages cream cheese

2 cups heavy cream
1½ powdered sugar

2 teaspoons vanilla bean paste
½ teaspoon kosher salt
18 ounces Cadbury Mini Eggs

Line the base of a 9-inch springform pan with parchment paper. Add the digestive biscuits to the bowl of a food processor and pulse until the biscuits are crumbled finely. Pour in the melted butter and pulse again until the crumbs resemble wet sand.

Pour into prepared pan and refrigerate. Pour the biscuit crumbs into the prepared springform tin and pack the crumbs into the base and up the sides. They need to be as compacted as possible so that they don’t crumble when cutting the cheesecake later. I recommend using a ⅓ measuring cup for this.
Refrigerate the base for 30 minutes minimum or freeze for 15 minutes whilst you make the filling.

In a medium-sized bowl, add the cream cheese and using a stand mixer fitted with the paddle attachment, beat on medium speed until smooth and creamy. Scrape down the base and sides of the bowl with a rubber spatula. Into the cream cheese mixture, sift in the powdered icing sugar, and add vanilla bean paste and salt and beat on medium speed until smooth, creamy, and combined.

In a separate medium-sized bowl, add the cold cream and using hand-held electric beaters fitted with the whisk attachment, whip on medium-high speed until stiff peaks form. Add the whipped cream to the cream cheese mixture and fold through with a rubber spatula until fully combined. Take care not to deflate all the air in the whipped cream by over mixing.

Crush 12 ounces of the mini eggs, add to the filling and fold through with a rubber spatula until evenly distributed. Remove the biscuit crust from the refrigerator, or freezer, and pour the vanilla cream cheese filling into it. Smooth the filling throughout the base and use an offset spatula to smooth off the top. Cover tightly in plastic wrap and refrigerate the cheesecake for a minimum of 6 hours, but recommended to leave it overnight. This gives it the best chance to firm up.

Remove the cheesecake from the fridge, then using a knife, run the blade around the edge to loosen it, then release the springform pan rim and remove it carefully. Slide the base onto your serving plate.
Decorate with the remaining 6 ounces of the mini eggs, chocolate shavings (optional), and edible flowers (optional).

Allrecipes: Mocha Chocolate Chip Banana Muffins

I forget how I came across the recipe, but I am certainly glad I did.  I rarely buy bananas because I only like eating them for one short period between green and spotted, but if you manage to wait patiently for just the right amount of sweetness, they are perfect in this muffin.  They are like little individual banana breads, super tender and sweet, with a crunchy top that just works perfectly.

Mocha Chocolate Chip Banana Muffins
Adapted from Allrecipes

1 cup unsalted butter, at room temperature
1¼ cups granulated sugar
1 large egg
3 ripe bananas, peeled and mashed
1 tablespoon instant espresso granules, dissolved in 1 tablespoon water
2 teaspoons pure vanilla extract
2¼ cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup mini semisweet chocolate chips

Preheat oven to 350°F. Line 21 to 24 muffin cups with paper or foil liners.

In the bowl of a stand mixer, using the paddle attachment, blend butter and sugar until well mixed and fluffy.  Add the egg, bananas, dissolved coffee, and vanilla extract and mix well. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Remove the bowl from the stand mixer, and using a wooden spoon or spatula, add chocolate chips and mix in. Spoon the mixture into the prepared cups, filling about ⅔ full.

Bake for 25 minutes. Cool on wire racks.

Makes 21 to 24 muffins

New German Cooking: Spargel mit Steinpilzbutter und Mandeln (White Asparagus with Porcini Mushroom Butter and Almonds)

I ran across some really beautiful white asparagus on a trip to the grocery store, and never having eaten or cooked it, it was a bit too tempting to ignore.  I knew white asparagus was pretty big in German cooking, so I reflexively turned to my German cookbooks.  And boy did I hit the jackpot with this recipe.  It seems super simple - it's just a compound butter and almonds on top - but somehow it all works together to be more than the sum of its parts.

Spargel mit Steinpilzbutter und Mandeln (White Asparagus with Porcini Mushroom Butter and Almonds)
From New German Cooking

½ ounce dried porcini mushrooms
½ cup (1 stick) unsalted butter, at room temperature
Kosher salt
¼ teaspoon freshly ground black pepper
1½ teaspoons finely chopped fresh curly-leaf parsley
1 pound white asparagus
¼ cup slivered blanched almonds, toasted

Soak the mushrooms in hot water to cover until soft, about 1 hour. Drain well, squeeze out the excess liquid, and then coarsely chop. In a food processor, combine the mushrooms, butter, ½ teaspoon salt, and the pepper and puree until smooth. Add the parsley and pulse just until incorporated.

Lay a sheet of waxed paper on a work surface.  Scoop the butter mixture onto the paper, spreading it in a lengthwise strip on the sheet and leaving about 1 inch uncovered on each end.  Roll the paper around the butter, pressing against the paper lightly to shape the butter into a long, even cylinder.  Grasp the ends and twist in opposite directions to seal closed.  Refrigerate the butter for up to 2 weeks.

Using a vegetable peeler, peel each asparagus spear from just below the tip to the base, removing the tough skin.  Snap off the woody base from each spear where it breaks easily and then even the ends with a paring knife.

Fill a medium saucepan two-thirds full with water, bring to a boil over high heat, and season with salt.  It should not be too salty; instead, it should be seasoned just enough to resemble a good chicken stock.  Plunge the asparagus into the boiling water and cook until tender, 8 to 10 minutes; the timing depends on the size of the asparagus.

Drain the asparagus and arrange on a platter.  Top with the porcini butter and the almonds.  Serve immediately.

Makes 4 to 6 servings

Scrumpdillyicious: Smoked Trout and Potato Salad

I'll be honest, I don't eat a lot of salad.  I find that it takes quite a bit of the bad stuff - salad dressing - to make all of that roughage palatable.  But I also realize that I should probably find a way to overcome this hesitation.  So this is a first step.  A semi-salad.  Hey, there's spinach, it counts.  And it was a delicious light lunch.

Smoked Trout and Potato Salad
Adapted from Scrumpdillyicious blog, as adapted from Jamie Oliver

8 ounces peewee new potatoes
1 (8 ounce) package smoked trout
1 avocado, peeled and sliced
1 bunch baby spinach, washed and stems removed
½ red onion, sliced very thin

Chives, for garnish

Olive oil, if desired

Dressing:
¼ cup mayonnaise
2 tablespoons crème fraiche or sour cream

1 tablespoon finely chopped fresh dill  
1 tablespoon small capers, minced
Juice and finely grated zest of one lemon
Kosher salt and freshly ground black pepper

Boil the potatoes until just tender. Drain and put aside to cool down a bit. Cut any larger potatoes in half.

While the potatoes are cooking, prepare the trout by removing the skin and taking out any bones. Flake the flesh into medium-sized pieces and place in a medium bowl. In a small bowl, combine the dressing ingredients and mix thoroughly.

Combine the dressing with the trout flakes and red onion and potatoes. Mix thoroughly and dress to coat.

To serve, fan out some baby spinach leaves decoratively on a plate. Line the spinach with avocado slices.  Put a mound of trout salad in the middle and top it off with some chopped chives. Sprinkle with a little olive oil and lemon juice for extra freshness and gloss.

Makes 4 servings

Just One Cookbook: Japanese Cream Stew (a.k.a. White Stew)

As much as I like to collect cookbooks, I will freely admit that most of my recipe ideas come from media of some sort, whether social or TV/movies.  And the inspiration for this fabulous dinner came from a show on Netflix.  I think a lot of Japanese housewives use the boxed pre-made blocks of stew roux, but I wanted this to be all from scratch, so I opted to make the white sauce.  I will admit the recipe requires more pots than I would like, but the result was fantastic.  Definitely will make again, 10/10.

Note: Instead of cutting up Yukon gold potatoes, I just used the peewee version.  I also used some additional shimeji mushrooms I had in the fridge.

Japanese Cream Stew (a.k.a. White Stew)
Adapted from Just One Cookbook blog

1 pound boneless, skinless chicken thighs
2½ teaspoons kosher salt. divided use
Freshly ground black pepper
1 (4-ounce) head broccoli, cut into florets, stem discarded
1 (11-ounce) white onion
2 carrots (approximately 9 ounces)
1 pound Yukon gold potatoes, cut into 1½-inch chunks
6 cremini mushrooms, stems trimmed and thinly sliced
2 tablespoons unsalted butter

2 cups chicken stock
2 bay leaves

2 tablespoons heavy cream

Homemade White Sauce:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon kosher salt
⅛ teaspoon ground white pepper
⅛ teaspoon ground nutmeg

Cut the chicken thighs into 1½-inch pieces of even thickness. Season the chicken with ½ teaspoon salt and freshly ground black pepper.

Boil a pot of water and add 1 teaspoon salt for blanching the broccoli. Add the florets and cook for 2 minutes, or until almost tender and still crisp. Remove from the water and let cool. You can shock the blanched broccoli in ice water to make it as bright green as possible, but this is optional. Don’t overcook the broccoli now, as they will cook a bit more when they are reheated in the stew.

Cut the onion in half lengthwise and then into wedges. Trim off any root ends that are connecting the onion layers together so that they separate easily. Separate each layer. Peel and cut the carrots at an angle into 1½-inch pieces, rotating the carrots a quarter turn between cuts. This cutting technique is called rangiri in Japanese.

In a large pot, heat the butter over medium heat. Add the chicken and sauté until 80% cooked through. 
Add the onion and stir to cook until the chicken is no longer pink. Add the potatoes and carrots and coat well with the butter in the pot. Then, add the chicken broth and bay leaves. Bring it to a boil on medium heat. The broth won't fully cover the ingredients at this time. The vegetables soon will release moisture and increase the cooking liquid to eventually submerge the ingredients. Once boiling, reduce the heat to a simmer. Skim off any scum and foam on the surface. Add the mushrooms and simmer on gentle heat, covered, for 10 minutes.

While the stew is simmering for 10 minutes, make the homemade white sauce. In a small saucepan, heat the butter and let it melt completely on medium-low heat. During this time, heat up the milk in the microwave or on the stovetop until it's warm to the touch. Turn down the heat to medium-low and sprinkle the flour onto the melted butter. Use a blunt-end spatula or whisk to stir it constantly and vigorously, without stopping.

The butter-flour mixture will swell and bubble. Continue to cook for the next 5 minutes, stirring and scraping the bottom of the pot constantly. It's important to cook the flour gently during this step to get rid of its raw taste, but don't let it toast or turn dark. You want the pale color of a white roux. If it starts to brown, turn off the heat temporarily or reduce the heat to low while you finish cooking it. Once it's done cooking, set the heat to medium-low.

Next, slowly and gradually add 1 to 2 tablespoons of the warm milk to the saucepan. Use your spatula or whisk to quickly and vigorously blend the milk into the butter-flour mixture. You will notice the mixture absorb all the moisture and clump up. Continue to add more milk, 1 to 2 tablespoons at a time, stirring quickly after each addition to combine it well with the flour mixture and smooth out any clumps. Don’t hurry, and NEVER add too much liquid at once or you might create lumps. Once you get lumps, they are hard to fix. The goal is to blend the mixture COMPLETELY each time before you add more liquid. Make sure there are no lumps of flour left when you're done adding all the milk. Once you incorporate all the milk, add the salt, white pepper, and nutmeg and mix it all together. Turn off the heat and set it aside.

After 10 minutes of simmering, open the lid to the stew pot. Check for doneness by inserting a skewer into a potato. It should be tender, but don't overcook it. It should not break easily. Next, combine the white sauce and cooking broth. Scoop a ladleful of hot cooking broth and gradually add it into the pot of white sauce as you stir to blend it completely. Add another ladleful of broth and combine well. Now, pour the diluted white sauce back into the stew pot. Gently mix to blend it completely with the rest of the cooking liquid.

Once you've added the homemade white sauce, add the heavy cream and season with the remaining 1 teaspoon kosher salt or to taste. Simmer, uncovered, for another 5 to 10 minutes on low heat. Right before serving, add the blanched broccoli to the stew to reheat. Simmer on low heat and do not boil. Once everything is nice and warm, serve the stew in individual bowls. Enjoy it with steamed rice in the bowl or crusty bread on the side.

Makes 6 servings