twixt holidays

Been busy cooking all day and most of yesterday but just relized how close it is to christmas ans I havent been shoping for that yet.  Ham and beans are from my mom'

Southern background.  We always had this with a leftover ham bone which I cooked a few days ago. 

Gingery Croatmeal Cookies (or whatever you want to call them)

1 C. butter, softened

1 C. packed brown sugar

1/2 c. granulated sugar

1 tsp. baking power

1/4  tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1 tsp. ground ginger

1 egg

1 tsp. vanilla

1 3/2 C. AP flour

2 C. rolled oats

Preheat oven to 375º. In stand mixer, beat butter until softened. Add brown sugar, sugar, baking powder, baking soda and spices until well combined. Scrape bowl several times as needed.

Beat in egg and vanilla until combined.

Beat in as much flour as you can with the mixer. then stir in the rest 

Stir in oats

Drop dough by tablespoon onto parchment paper about 2 inches apart   Bake 10-12 minutes or until edges are golden brown for softer, chewier cookies or 11-3 minutes longer for a deeper color on top There are wrong choices.  Cool on wire rack.

Skillet Brownie With Chocolate Ganache Frosting

Ingredients 10-12 servings

For the Brownie

6 oz. finely chopped bittersweet chocolate 

4 T. unsalted butter, cut into pieces + more for the pan

1/2 C. vegetable or coconut oil

1 C/light brown sugar

1/2 C. granulated sugar

1 1/3 C. AP flour

1/2 tsp. baking powder

1/2 tsp. fine sea salt

3 lar. eggs

1 1/2 tsp. vanilla extract

For the Ganache

6 oz. finely chopped bittersweet chocolate

3/4 C. heavy cream

flaky sea salt as needed 

Directions

1. Heat oven to 350º. Lightly butter an oven safe10-inch skillet. fill a medium to with 1 1/2 inches of water & bring to a simmer.  Place medium bowl over the pot and add the chocolate, butter and oil. Stir frequently until melted. ( or use microwave 7 heat in 30 seconds, stir and repeat in 15 second bursts until melted.  Remove from heat and add the sugars.  The mixture will be grainy
2. In med. bowl whisk flour, baking powder & salt. Set aside  To the chocolate mixture, add eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. Add the flour mixture until just incorporated. Pour batter into prepared skillet and spread evenly using a spatula
3. Bale until set ( toothpick test)  It should come out with just a few moist crumbs attached : 30 to 33 minutes. Let cool slightly.
4. When cool, make ganache:  Bring cream to simmer, Pour hot cream over chocolate and let stand 15 seconds. Stir ganache until chocolate is melted and the mixture is smooth.  Let cool slightly/
5. When brownie is cool, spread ganache into the brownie in an even layer.  ( it will have thickened slightly. If it is not thick enough, you can refrigerate it for 10 minutes or so. If it thickens too much microwave in 10 second burst until it is spreadable again.) Sprinkle with flaky sea salt

Eggnog Créme Brûlée Cookies

2 1/4 C. flour

1/2 tsp.baking powder

1/4 tsp. baking soda

1/2 tsp.sat

1/2 tsp. ground nutmeg

1/2 c. unsalted butter, softened

3/4 C. sugar

1/4 C. light brown sugar

1  lar. egg

1/4 C. eggnog

1 tsp. vanilla extract

1/2 tsp. rum extract, optional

Glaze:

1 C. powdered sugar

2 /2 T. eggnog

1/4 tsp. vanilla extract

pinch salt 

Brûlée topping 

1/4 C. sugar

1/4 tso, ground nutmeg

Line baking sheet with parchment & heat oven to 350.Whisk together flour, baking powder, baking soda, salt & nutmeg. Set aside

Beat sugars and butter until fluffy. about 2 minutes. Add egg. vanilla, eggnog, rum extract if using. Constantly stern dry ingredients until just combined.  The dough will soft-chill 3o minutes if too soft.  Put about 1 T. dough on cookie lined sheet and press down slightly.  Bake 10-12 minutes, until edges are just starting to turn golden. let cool completely.

Make glaze: whisk powdered sugar, eggnog, vanilla and pinch of salt until smooth. Spread a tsp. glaze on each cookie. Sprinkle the sugar and nutmeg on top and carefully torch it to caramelize or broil briefly on low temperature while watching closely.. Let cook a few minutes until sugar sets.

Note we recommend using a torch instead of broiling cookies

 

post Thanksgiving

 There are four of our families living here in Kansas City. Each we take turns hosting the other three. Las year was my turn. My nephew's family hosted this year.  Every day after Thanksgiving, when it isn't my turn to host, I cook an abbreviated version so we can have leftovers.  I made turkey, mashed potatoes, sweet potatoes, stuffing, gravy, cranberry chutney, Parker house rolls,and deviled eggs .  I bought a frozen pumpkin pie but plan to cook it tomorrow.

Yesteday I got a whole chicken and used the breast for dinner last night. I used the trimmings and bones to make 6 cups of chcken broth and today used the legs and thighs to make the sauté below.

 Lucille Ball’s Chicken Sauté

 

Ingredients

• 4 pound whole chicken (cut up) 
• 1/8 cup all-purpose flour 
• 1 teaspoon paprika 
• 1 teaspoon salt 
• 1/2 teaspoon pepper 
• 1/4 cup olive oil 
• 1 tablespoon parsley, minced 
• 1 cup sliced mushrooms 
• 1 yellow onion, chopped 
• 1 can (15 ounce) artichoke hearts (drained) 
• 1 clove garlic, smashed 
• 1/4 cup white wine

Dust chicken with a mixture of flour, salt, pepper, and paprika.

1. Dust cut-up chicken with mixture of salt, pepper & paprika

 2. Heat 1/4 cup olive oil; fry chicken until golden. Cover skillet, reduce heat; cook until tender.

3. Remove chicken. Add to skillet, 1 tbsp. chopped parsley, 1 cup sliced mushrooms, 1 small chopped onion, artichoke hearts , canned, 1 chopped garlic clove.

 4. Cook until onion is tender.5. Add 1/4 cup white wine.

 6. Replace chicken in skillet. Cover; simmer 10 minutes.

Statler Chicken (aka Airplane Chicken Breast)

It was first served at the Statler hotel but everyone calls it Airplane Chicken Breast because  when airlines served cooked hot meals, this was one of the mainstays.  It presents chicken breast that has a crispy skin and is still very moist inside.  It is served with the first joint of the wing still attached. I made a recipe named Italian potato  pie but served it with rice instead.  Before cooking it is patted dry and allowed to  sit 30 minutes inorder to come to room temp. before cooking.

Statler Chicken (Airline Chicken Breast) 

This airline chicken was born out of necessity. Since food for air travel needs to be prepared far in advance, airlines back in the day created a special cut of chicken breast that wouldn't dry out as much as normal.

By John Mitzewich Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins  Servings: 2 

Ingredients

1 whole chicken

1 drizzle of olive oil

S & P to taste

2 pinches herbs de Provence or to taste

1/4 tsp. cayenne pepper or to taste

1 T. olive oil

3 T. butter, divided

2 sprigs fresh thyme

1 sprig fresh rosemary

1/2 C. chicken stock or to taste

Directions

1. Slice off 1/2 of each chicken wing by cutting through the joint where wing meets drumette. Slice through skin between thighs and breasts. Make a shallow cut along breast bone and 2 deep cuts on either side, separating breasts.
   
2. Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against bone. Cut through cartilage to remove breast with wing attached. Reserve remaining chicken and carcass for another use.
   
3. Remove tenders from breasts and trim as needed. Season tenders with a drizzle of olive oil, kosher salt, black pepper, herbes de Provence, and cayenne pepper.
   
4. Push your finger gently under skin of each breast, right next to wing bone, to separate it from meat. Slide 1 tender under skin, center it, and smooth over skin. Sprinkle kosher salt over breasts.
5. Note: Before cooking, dry the chicken and let sit out for 30 minutes to let it come to room temperature.
6. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until the bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 
   
7. Add 1 tablespoon butter, thyme, and rosemary to the skillet. Baste chicken with butter-herb mixture. Remove chicken from the skillet.
   
8. Pour stock into the skillet; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk remaining 2 tablespoons butter into sauce.
   
9. Slice each chicken breast into thirds and spoon sauce on top.
   

Chef's Notes

Feel free to use whatever spices and seasoning you wish since that will not affect the technique.

To prep the chicken ahead of time, cover it in plastic wrap and refrigerate after seasoning.

You're usually told to cook chicken to 165 degrees F (74 degrees C), but I often stop at 150 degrees F (66 degrees C) for more tender results.

How to Cook and Serve It  Martha Stewart method:To cook airline chicken breast, try grilling it skin side down and basting with barbecue sauce, or searing it in a cast-iron skillet. Before cooking the chicken, pat it very dry with paper towels to absorb excess moisture, which will help the skin to get extra-crispy. Let the chicken sit out at room temperature for 30 minutes before cooking it, which will help to keep the meat juicy and tender. Preheat the oven to 375°F. From here, sear the chicken skin-side up in a hot cast-iron pan on the stovetop with olive oil for three minutes, then flip it and cook for another three minutes. Transfer the pan to the preheated oven and cook for an additional 15 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F.

 

Mussels with linguini and brussel sprouts with tofu

Charlie found a recipe that looked like it was similar to a mussels appetizer

he always ordered at an Italian restaurant but it isn't on the menu anymore.  He said it tasted just like it but it didn't come with pasta but it was good cooked in the sauce until it was absorbed.

 I was cooking the Brussels sprouts first and he thought it was the only thing we were having.  He was relieved to find it was just a side. I am not a fan of tofu, generally, but is was good roasted  with the the garlicky seasonings. 
 

Linguine with Clams   By Jennifer Segal

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Servings: 4 to 6 Prep Time: 10 Minutes Cook Time: 20 Minutes

Total Time: 30 Minutes, plus at least 20 minutes to soak the clams

INGREDIENTS

• Kosher salt
• 1 pound linguine
• 6 tablespoons extra-virgin olive oil
• ½ cup finely chopped shallots, from 2 shallots
• 6 cloves garlic, coarsely chopped
• 1 cup dry white wine, Pinot Grigio, Chardonnay or Sauvignon Blanc ½ teaspoon red pepper flakes
• 2 pounds Littleneck clams (40 to 45), scrubbed
• ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
• 3 tablespoons unsalted butter
• 1 teaspoon lemon zest, from 1 lemon, plus more to taste
• 1 tablespoon lemon juice, from 1 lemon, plus more to taste

INSTRUCTIONS

• In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). Drain in a colander (do not rinse), reserving ½ cup of the cooking water for the sauce.
• Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
• Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
• Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

PAIR WITH
Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Roasted Brussels Sprouts and Tofu With Chile Lime Dressing

          Total Time 50 min Prep Time10 min Cook Time 40 min  NYT 

INGREDIENTS

 

Yield:  4 servings

• 1(14-ounce) package firm tofu, drained
• 12ounces brussels sprouts
• 2½tablespoons vegetable oil
• Kosher salt (such as Diamond Crystal)
• 3tablespoons lime juice (from about 1 lime)
• 2tablespoons fish sauce
• 1tablespoon maple syrup
• 2garlic cloves
• 1serrano chile
• Small bunch each of mint, cilantro and basil (preferably Thai basil), leaves and tender stems only, roughly chopped
• Cooked white rice, for serving (optional)
• Chopped peanuts, fried shallots or sriracha, or a combination, for serving

PREPARATION

Step 1  Heat oven to 400 degrees.

Step 2  Place tofu on a plate lined with paper towels or a clean kitchen towel. Cover the tofu with another layer of paper towels or another clean kitchen towel. Place a flat, heavy object on top, such as a cutting board or cast-iron skillet. For extra weight, you can add canned goods or a heavy pot on top of the flat object. Let it sit and drain while prepping the brussels sprouts.

Step 3  Trim the stem ends off the brussels sprouts, roughly chop them into bite-sized pieces and place them in a large bowl. Cut the tofu into ¾-inch squares and place in the same bowl along with 1½ tablespoons oil and 2 teaspoons salt (see Tip). Toss then transfer the brussels sprouts and tofu to a sheet pan lined with parchment paper (reserve the bowl). Roast, tossing them on the pan about halfway through, until brussels sprouts are tender and some of the leaves are browned and crisp, 25 to 30 minutes.

Step 4  Meanwhile, grate the garlic into the reserved bowl. Remove the stem and seeds from the serrano and mince it finely. Add it to the bowl along with the lime juice, fish sauce, maple syrup, remaining 1 tablespoon oil and half of the chopped herbs. Whisk to combine well, then check for seasoning, adding salt if necessary.

Step 5  Allow tofu and brussels sprouts to cool for about 5 minutes before adding to the bowl with the dressing. Toss and serve immediately over rice, topped with more chopped herbs and any additional toppings.

TIP  If you're using a brand of kosher salt other than Diamond Crystal, start with 1 teaspoon of salt here and adjust the seasoning to taste.