Southern Buttermilk Fried Chicken & Mississippi: Part One

Remember the last post, where I explained the fine points of bugling elk in on a hunt?

Picture this. You are eating out at an upscale restaurant. Out of the blue, the table next to you, where three (seemingly) grown men are seated, one of which begins to demonstrate an elk call. If you have never heard this in person, it's a LOUD sound. Refer to my last post on elk calling if you need a demo. So, there you are enjoying your say, anniversary dinner, and the guys at the table next to you are hee-hawing it up and continue to make elk bugle sounds. This was the scene about 15 years ago, when Grant and Brett first met Will Primos. Now, most clients would probably say, thanks, but no thanks. Will was not a typical client. The willingness to make animal sounds in a restaurant was enough to persuade Will to hire G&B to be his new legal counsel. The business relationship has turned into a great friendship we have enjoyed for several years now.

We took our kids to stay with Will, Mary and Will's parents at their beach home one summer. We have also visited them at their farm/hunting lodge in the South. Twice now. Last month, we were again treated to their gracious Southern hospitality.

This is my favorite spot at the lodge. Miss Mary's porch.

Have I told you about my obsession with the South? Before VCR's, VHS, DVD's, TIVO, and DVR, we had plain old TV. We had one black and white set, in my parent's room. Complete with "fuzz" and an antenna on top. When the picture went fuzzy, we would hit the side of the TV, and wait for it to come back into focus. We also were fortunate enough to own a color console TV placed in the living room. Anyway, once a year, my favorite movies would play:

The Wizard of Oz. Loved Dorothy, and those slippers.

And . . .

Scarlet and Tara

Gone with the Wind. Watching the entire show was a two night process. I wanted to be Katie Scarlett O'Hara. Loved the dresses. Loved the scenes of Atlanta. The plantations. The parties. Really, how did she make a dress out of curtains look so good?

Love the cotton fields.

Every time I go to the South, I secretly want to move there. Get a big porch. Talk in a drawl.

Call everyone Ma'am.

Ok, sorry. I've prob lost you.

So last month, we went back. For a few days. I can't possibly tell you about all of the amazing food I consumed, but I'll try. Miss Leisa, Mary and Will's cook and house manager, prepared menus filled with Mary's choice of Southern speciality dishes. The menu included: Buttermilk Fried Chicken, several types of biscuits, slaw, southern potato salad, collard greens, cheese grits, hush puppies, catfish, sweet potatoes, pumpkin and pecan pies, and pimiento cheese spread to name a few. I was in Southern heaven.

Leisa was kind enough to copy each of the recipes, and as soon as we arrived home I made three of her recipes. All wonderful. If you love friend chicken, you are going to go gaga over this. It's made with white meat, and fried in just a little oil. The buttermilk makes the chicken so tender and the hot sauce adds a nice spicy kick. Seriously, y'all are going to love it.

Stay tuned for part two: Leisa's Southern Potato Salad, and my trip with Miss Mary and Miss Barbara to Natchez, for the Fall Pilgrimage...

Southern Buttermilk Fried Chicken

Adapted from Mad Hungry

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1 quart buttermilk or milk

2 tablespoons Tabasco or other hot sauce

about 4 chicken breast halves

1 cup all-purpose flour

1 1/2 teaspoons coarse salt, plus a little more for sprinkling

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 cup vegetable oil

In a 9x13 baking dish or gallon sized Ziplock bag, stir together the buttermilk and Tabasco. Place the chicken in the liquid mixture and leave as long as possible. (I soaked the chicken overnight. Place in refrigerator.)

In a plastic or paper bag combine the flour, salt, pepper, and cayenne.

Shake the chicken pieces two to three at a time, in the flour. Repeat with the remaining chicken.

In a skillet heat one half inch of oil over medium high heat. Test with a tiny bit of chicken. If it bubbles immediately, it is hot enough.

Place the chicken into hot oil. Distribute as many pieces as will fit in a single layer in the pan, leaving one half inch between pieces. Leave to fry undisturbed for about seven minutes. Lower the heat as necessary to prevent excess browning. The oil should continue to bubble steadily. Turn the pieces and cook for an additional seven to ten minutes.

Remove to a plate lined with paper towels to drain. Repeat process to cook remaining chicken. To keep first batch warm, place on a rimmed baking sheet in a 200 degree oven.

Tips:

-The original recipe calls for two cups of oil. I followed Leisa's method and used only about a quarter to a half inch of oil in the bottom of the pan.

-I used four Costco boneless chicken breast halves. (Found in freezer section.) I sliced each one in half for eight small pieces total.

-This was delicious served cold as a leftover the next day.

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Blue Ribbon Lasagne and SLC Jr. League Call for Recipes!

I won't go into the full story (again) about how I came to LOVE lasagna. Click here if you want to read that post. This recipe comes from one of the first cookbooks I owned as a new bride. It is found in the Heritage, aka "Patchwork" SLC Junior League cookbook (1975).

This recipe has been the Foster fam go-to lasagna recipe for at least 25 years. Everyone loves it. Lots of pasta. Lots of CHEESE. Lots of sauce. Always perfect. Perfect for dinner tomorrow. First day of FALL (yikes, already?!) A classic Jr. League recipe. Which brings me to my next subject...

I received an email last week from Cara Jones, a member of the Salt Lake City Junior League. She had a special request. Cara is on the committee that has been charged with creating a new cookbook that will contain recipes submitted by members of the community (she also mentioned they are always willing to get recipes from outside the state as well). The Salt Lake Jr. League is looking for recipes from A Bountiful Kitchen Readers. All proceeds from the newest cookbook are funneled back into the Junior League to help fund the League’s community projects which include, Care Fare, Women Helping Women, Kids in the Kitchen, RISE and more (you can read about them here ). The search is for a wide range of recipes including appetizers, main courses, side dishes, desserts and even cocktails. Their initial goal is 1,000 submissions. The deadline to submit recipes is October 15, 2010. After this date, Junior League and community volunteers will conduct a blind “test kitchen” where each of the recipes will be made and reviewed.

Submit your recipes to:
by email: eat@jlslc.org
Fax: (801) 328-1048
Snail Mail:

New Cookbook, Junior League of Salt Lake City

526 E. 300 S.

SLC, UT 84102

I'd love to know what you will be submitting. Leave a comment, or if you have a blog, leave a link to your recipe and share. Happy Cooking!

loves,

me

Blue Ribbon Lasagne

Heritage Cookbook, Salt Lake Jr. League

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For Sauce:

1 lb ground beef or combo of ground beef and Italian Sausage

2 onions, chopped

1-28 oz can tomatoes, chopped

1-15 oz can tomato sauce

1-6 oz can tomato paste

2 bay leaves

2 tablespoons oregano, dried

2 tablespoons parsley, dried

2 tablespoons basil, dried

2 cloves garlic, minced

1 teaspoon salt

ground pepper

Pasta:

1- 16 oz package lasagne noodles

Cheese layers:

1 lb cottage cheese ( or a mixture of half cottage cheese, half ricotta)

2 eggs, beaten

1 lb grated Mozzarella cheese

1 lb grated Monterey Jack cheese

grated Parmesan cheese for topping

Brown meat, drain off all grease, discard. Add onions and cook until transparent. Stir in remaining sauce ingredients. Simmer two hours, or more. Remove bay leaves and discard.

Cook Pasta as directed on package. Drain. Set aside.

Mix cottage cheese and beaten eggs. Combine Mozzarella and Monterey Jack cheeses. Grease a casserole (9x13 or larger) pan. Place a small amount of sauce in bottom of dish. Using half of each, layer noodles, then meat sauce, then cottage cheese mixture, and finally grated cheeses. Repeat with remaining halves. Sprinkle top with grated Parmesan cheese. Bake at 350 degrees for 45 minutes.

Tips:

-I usually double this recipe and it makes 2-9x13 pans and a 9x9.

-After browning the meat, I often throw all of the sauce ingredients in to the crock pot and cook on low for the day.

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Alton Brown's Baked Mac and Cheese

Alton Brown. Like most FN stars, you either love or hate him. I love his quirky show. He is kind of the Cooks Illustrated aka Test Kitchen of the FN. Does it bug you that I like to abbreviate? My friend KD likes it, I like it, it saves time, and causes you to think- "Why does she do this?" Or "What does FN stand for?"

So I'm going to keep doing it.

Anyway. I usually make the Foster Family version of Mac and cheese, but thought the panko topping on this recipe looked yummy, and gave it a try. I learned something while reading the notes on this recipe. Have we talked about this before? Warning! Long ramble on comments: When you get a recipe off of the WWW, always look to see if there are any comments from cooks who have tried the recipe. Some of the comments need to be taken with a grain of salt (haha just realized this is a pun on the following ramble) - you know, kind of like when you read reviews on Trip Advisor (love that site). Some comments are really helpful. If I read a recipe with multiple negative reviews, I steer clear. If you read over and over that a cube of butter can be left out with great results, prob true. So when I read a few pages of reviews on this recipe (there were over 1200), some readers stated the recipe was bland. Then I read a comment about salt in the water. This cook suggested that salting the water meant salting it to the point where it was like SEA water. Ok, well, I spent some time at the ocean recently, and got a little of that in my mouth. I can tell you this. I never salt my pasta water that much. So this time, I did. And it made a difference. Thanks commenter lady. You helped me become a better cook today.

Oh btw - you are going to love this dish. Creamy, cheesy (but not in a sick, processed cheese kind of way) and a little crunchy with the Panko topping.

Alton Brown's Baked Macaroni and Cheese

Food Network

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1/2 pound elbow macaroni (about 2 cups)
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced*
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
2 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

For Topping:

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Tips:

- *I minced the onion, bc I was making it for a family with younger kids, who I thought might not like onions, I could not detect the onions in the dish after baking.

-To learn how to temper an egg into hot liquid, click on this link for a nifty video tutorial.

or read this: When egg yolks are added into a hot mixture, to help ensure that they do not suddenly cook or scramble, a technique called tampering is used. With a ladle, gradually add about 1 cup of the hot mixture into egg yolks, mixture constantly. Then, add egg yolk mixture to mixture in pan and continue cooking according to the recipe.

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Short Ribs Provencale with Creme Fraiche Mashed Potatoes

Hope you all had a wonderful Christmas/Hanukah/holiday celebration!

Someone asked me the other day if I cook anything special for New Years Day. No, I don't. But if I did, it would probably be something really, really yummy, special, but a dish that doesn't require a lot of preparation. I love a lazy New Years Day. Love this recipe. It's absolutely delish. One of my all time favorites. Found it a few years back and have made it several times. One year I prepared it for my Recipe Club group. When I brought it to the table, they applauded! Wow. That was a first. You have to know this group of ladies. They LOVE food. And appreciate good food when they see/taste it. Which brings me to my next story.
People often comment about how lucky my family is, are, whatever. Ahem. Well. This story illustrates how you can't be a celeb in your own kitchen. The week after I made this dish for Recipe Club, I made it for my family. The dialogue went something like this:

Me: "What do you think??"
Family: "Tastes like roast beef and mashed potatoes."
Me: "THIS WAS THE BON APPETIT DISH OF THE YEAR."
Family: blank stare

Short Ribs Provencale with Creme Fraiche Mashed Potatoes

2 tablespoons (or more) olive oil
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrots, finely chopped
1 celery stalk, finely chopped
3 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence*
2 cups red Zinfandel ( I used red or burgundy cooking wine, sold in the grocery near the vinegars and reduced the amount to 1 1/2 cups)
2 1/2 cups canned beef broth
14 1/2-ounce can diced tomatoes in juice, or 2 cups fresh tomatoes with

about 3/4 cup water added
1 bay leaf
3/4 cup water
24 baby carrots, peeled
1/2 cup Niçois olives,** pitted, optional
3 tablespoons chopped fresh parsley

Preheat oven to 325°F.
Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour, and herbes de Provence; stir 1 minute. Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits. Add tomatoes with juices and bay leaf. Return ribs and any accumulated juices to pot. Add carrots. If necessary, add enough water to pot to barely cover ribs and vegetables. Bring to boil.
Cover pot tightly and transfer to oven. Bake until ribs are very tender, about 2 hours 15 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
Add remaining 1/2 cup broth, and Niçois olives (if using) to pot. Cover, return to oven and continue cooking at 350°F about 15 minutes. Discard bay leaf. Transfer short ribs and vegetables to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley.
* A dried herb mixture available at specialty foods stores and in the spice section of some markets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.

CREME FRAICHE MASHED POTATOES
3 1/2 pounds russet potatoes, peeled, quartered
2/3 cup creme fraische or sour cream
1/4 cup (1/2 stick) unsalted butter

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)

Adapted from Bon Appétit

Tips:

-If you happen to make this in summer months, and have fresh tomatoes on hand (I like Romas), half the tomatoes, and roast them in the oven for about an hour at about 300 degrees. Season with salt and pepper. Set aside. When plating the dish, Spoon mashed potatoes onto a large platter, then place roasted tomatoes, cut side down, on top (scattered over the potatoes). Spoon short ribs and remaining vegetables with some of the juice onto the mashed potatoes.

Creme Fraiche Mashed Potatoes

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Sara's Sunday Pork Tenderloin with Mushroom Gravy

Want a slamdunkeveryone'sgonnaloveit Sunday dinner recipe? I've made this a few times for my family. They always love it. I took this to an extended fam dinner last Sunday, and served it with Sheri and Amity's delish fresh Idaho mashed potatoes. The result - tripled the recipe and 22 people later - no leftovers. It's a no fuss- brown, chop, slide into the oven and bake recipe. This recipe comes from the lovely and talented Sara (yes, Sara's Salmon Sara).

Sara’s Sunday Pork Tenderloin with Mushroom Gravy

2-1 lb. Pork Tenderloin (not pork roast)
1/2 cup butter
1/4 cup olive oil
1 1/2 lb mushrooms, washed and quartered
1 onion, chopped
1/4 cup flour
2 cups chicken broth
1 tablespoon Worcestershire Sauce
1/4 cup fresh thyme, optional

salt and pepper

In a Dutch oven, brown pork in melted butter and oil. Remove from pan. Sautee mushrooms and onion. Season with salt and pepper. Cook for about 5 minutes on medium high heat, tossing so mushrooms brown a bit. Reduce heat, add flour and stir until smooth. Add chicken broth, Worcestershire and fresh thyme. Stir. Place meat back into pan. Cover with foil and bake at 350 degrees for 1 ½- 2 hours*.

Tips:

-I usually turn off the oven after 2 hours cooking time, then let meat sit in the oven, covered until ready to cut and serve. Last Sunday, it was in the oven for about 1 1/2 hours past cooking time, and then on the counter covered for about another hour. It never dries out, and always falls apart when cutting.

-I have cut the amount of butter by half, and the recipe still works. Don't cut the amount of mushrooms or onions, unless you substitute another vegetable that yields a high amount of water, or there won't be enough gravy to keep the meat moist.

-Costco sells Pork Tenderloin in a two pack. Each sleeve has two tenderloins, so 4 tenderloin per purchase, enough for a double recipe. Oh, and the happiest place on earth (what Corrine calls Costco) also sells mushrooms, whole in a 1 1/2 lb package. I use a mixture of their white and brown mushrooms.

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Sausage Gravy and Biscuits

Nineteen years ago next month, my dad passed away. He loved his country. Served in the Navy for 20 years. Fixed his own cars. Was a hard worker and a Johnny Cash fan. A Republican. Loved baseball, basketball, football and boxing. Spent time at the horse track. Loved gambling, hunting, camping, horseback riding and fishing. Fishing was his favorite.
I dreaded fishing season. We owned a little lot up by Lake Cushman growing up. Parked our camper there every summer. We spent HOURS and hours fishing. Trolling was his favorite. My brother, mom and I would take turns going with Dad. If it was my turn, I would throw on my swim suit, and hope to catch some sun during those long days of fishing. If I got a tan, it didn't seem like a total loss of a day. SO many hours spent on the lake fishing...listening to the little brown, and later a black transistor radio. No ipods back in the stone ages, kids. For Dad it was always country music. How I hated country music. Funny...I love it now. He also loved to fish rivers for steel head salmon. The Cowlitz, and Toutle rivers were among our summer hangouts. One summer Dad discovered Moses Lake fishing, where we caught TONS of Crappie. Seriously, they are called Crappie! But pronounced Croppie. Not my favorite fish. I remember complaining about eating SO MUCH FISH. Dumb kid. Especially the salmon. What was I thinking? Hmmm.
I think about those days fishing with my dad, and wonder, why didn't I talk to him more about his childhood? Ask him more questions about his parents, grandparents, and his life? More about growing up on the farm in Delta, Utah? His early 20's traveling the world on the various Navy battleships? How I wish I could turn back the clock now. My Dad was 57 years young when he passed away. Lung Cancer and cirrhosis. He wasn't perfect, but he loved his family. He was a family man. Honored his mother and father. Loved his pioneer heritage. He loved us unconditionally, and was always forgiving of the mistakes we made. My most precious and lasting impression of my dad will always be - he loved us, and we knew it.
Every time I make biscuits, I think of my Dad. He LOVED biscuits and gravy. Maybe that's why my kids love gravy with their biscuits so much? In honor of Dad, and all of the other Fathers out there whose lives on the earth were way too short- rustle up some biscuits and gravy. Love you, Dad.

Sausage Gravy and Biscuits
A Bountiful Kitchen

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12 oz tube of Jimmy Dean Spicy Sausage
1/2 cup butter
1/2 cup flour, sifted
3-4 cups milk, whole is best
1/2 to 1 teaspoon salt
fresh ground pepper
dash cayenne

Brown sausage in skillet, drain grease from pan. Remove sausage and place in small bowl. Lightly wipe out the pan with a paper towel. Melt the butter in the skillet over medium high heat. Add the flour, and whisk in until the lumps disappear. Continue to cook for about 1-2 minutes or until bubbly and slightly browned. Add salt, pepper and cayenne. Using a whisk, add in the milk, a cup at a time, whisking during each addition, letting the gravy thicken as the milk is added. If needed, lower temperature of stove. I usually add about 3 1/2 to 4 cups total, depending on how long the gravy sits on the stove before serving. Add the cooked sausage to the gravy and heat through. Add more pepper or salt to taste. Serve with home made biscuits, fried eggs and potatoes.

Hopefully, you weren't thinking about using canned (gasp!) biscuits with sausage gravy. Click here for the real deal: Buttermilk Biscuits.

Tips:
-Make the biscuits while the sausage is cooking. Pop the biscuits in the oven when you are making the gravy. They will be ready about the same time.

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Pork Loin Chops with Balsamic Cherry Sauce

School is out and it's suppose to be summer weather. You know, barbeque's, watermelon, the ice cream man -with whom I have a love/hate relationship- I mean why is it he always comes right at DINNER TIME?? You know the drill - the kids all get that wild look in their eyes like they have seen a grizzly bear slash LeBron sighting slash offer for free passes to carnival rides. What? You need $3 for an ice cream bar? One ice cream bar? Right now? Hurry, heeeee's leeeeaviiiiing. Good Grief. Ok.

It's suppose to be that time of year, but it's been raining like we live in Silverdale, Washington (my hometown). So instead of bbqing last week, I made comfort food. Pork Chops. I bought these from Costco, because they looked so plump and delish, who could resist? They were so thick, I could have sliced them in half (width) and still had a meaty chop. There were only 4 of us home that night, so we ate leftovers the next day. The day after that, I sliced and chopped the meat, and added some bbq sauce and served it up on some big buns. Home of the big bun, that's us. Sorry, inside joke.

Absolutely LOVED the Balsamic Cherry Sauce. I love sweet and salt or spice together. I can hardly eat a fish taco without mango-pineapple salsa. When I made this, my boys turned their noses up at the sauce. They both protested the cherries with

"MOM, I don't like fruit on my meat." Whatever. How can you not like fruit on your meat?? Who raised you???

Anyway... any civilized person with good taste will love this recipe. It's really, really simple, took me 1/2 hour start to finish, including making a salad, and cooking a vegetable and rice.

Pork Loin Chops with Balsamic Cherry Sauce

Sauce:

4 tablespoons balsamic vinegar

4-5 tablespoons sugar

3/4 cup cooking marsala

1/4 cup minced shallots

1 cinnamon stick

1 3/4 cups low sodium chicken stock

3/4 cup dried sour cherries (not craisins)

1 tablespoon cornstarch stirred with 1 tablespoon cold water

2 tablespoons fresh lime juice

pinch of salt

fresh ground pepper

For Chops:

8 3/4 inch thick boneless pork loin chops (2-2 1/2 lbs total)

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons vegetable oil

Make the sauce:

Combine the vinegar and sugar in a heavy saucepan. Bring to a boil over medium heat, stirring until reduced to a glaze, about 4 minutes. Careful not to burn glaze. Add marsala, shallots and cinnamon stick, bring to boil and boil until reduced to about 1/4 cup. About 8-10 minutes.

Add stock and cherries, bring to a simmer, and simmer uncovered, until cherries plump, about 5 minutes. Stir in cornstarch mixture, add to sauce, and simmer uncovered, whisking occasionally for about 2 minutes. Discard cinnamon stick, then stir in lime juice, salt and pepper. Remove from heat and cover. If the sauce is too thick, add a bit of water or apple juice to thin a bit.

Cook Chops:

Pat the chops dry and sprinkle generously with salt and pepper. Heat 1 tablespoons vegetable oil in a 10-12 inch heavy skillet, preferably cast iron, over high heat until just smoking. Cook half of the chops, turning once, until just cooked through, 6 to 8 minutes total. Transfer meat to a platter and loosely cover with foil. Cook the remaining chops in remaining 1 tablespoon of oil. Serve chops with sauce spooned over.

Tips:

-If you buy the mammoth 1 1/2 " Pork Loin Chops at Costco, and you don't cut them in half, cook for about 8-10 minutes on each side. Check to see if cooked in middle before serving.

-I added a bit more Balsamic to the sauce, and about 2 tablespoons water.

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Sweet Sausage Lasagne

When I graduated from high school back in 1080, oops, I meant 1980- and left for college at the age of 17, I cooked.

One thing.

Lasagne.

It wasn't because I liked to cook, it was out of necessity. I wanted it- and my mom didn't know how to make it. My dad was a Navy man, and never liked to eat anything that even remotely resembled a casserole. He said he ate enough casserole dishes in his 20 years in the Navy to last a lifetime. So Mom never made casseroles. In our house, lasagne fell into that category.

Setting: the late 60's- Bremerton(my hometown) was just across the water from Seattle. A ferry ride to Seattle almost always included a trip to the Seattle Center. Before malls had food courts, we had the Seattle Center International Food Fair aka- the "Food Circus". The Seattle Center was home to the World's Fair in 1962 . There were rides outside and a HUGE (well it seemed huge to me) building that housed food booths from "all over the world" :) My favorite was the lasagne shop. I LOVED lasagne. My love for lasagna was satisfied every few months by either going to the Seattle Center, attending a potluck at my little brother's sports banquets (where there were sure to be several pans of my favorite creation), or getting out the BH&G red checked cookbook and making some at home. Over the years, I've tried lots of different lasagne recipes: spinach (chopped frozen and fresh) , beef, four cheese, vegetarian, with ricotta, with cottage cheese, with only fresh mozzarella, the list goes on. This recipe was found while surfing food blogs recently. I loved the Italian sausage in this recipe and the spice it gives to the sauce. I also love the pasta in this recipe. I tried using the "no boil" pasta years ago,(didn't like it) but I think it was different then, thicker? Now, the noodles are really thin. Cook's did a story about using "no boil" pastas, and declared their love for it because it's so thin, it tastes more like fresh pasta. I think you're gonna love this. Buon appetit. Yes, I now speak Italian.

Sweet Sausage Lasagne

adapted from Food Network

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For the sauce:
2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
4 medium garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 pound sweet Italian sausage, removed from casings and crumbled
1/2 pound lean ground pork
1/3 cup dry white wine or water
2 (28-ounce) containers crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
2 medium dried bay leaves

For the lasagna:
1 (9-ounce) box no-boil lasagna noodles
24 ounces part skim ricotta cheese
1 pound part skim mozzarella cheese, low-moisture or fresh, thinly sliced
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)

For the meat sauce: Heat oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add onion and garlic, season well with salt and freshly ground black pepper and cook until just softened. Add sausage and ground pork and stir to break up meat. Cook, stirring occasionally, about 8 to 10 minutes. Add wine or water and cook, scraping bottom of pan to incorporate browned bits. Add tomatoes, 1 teaspoon salt, basil, oregano, bay leaf, and season well with freshly ground black pepper. Stir until well mixed and tomatoes start to simmer. Reduce heat to low and simmer, stirring occasionally, until flavors meld, at least 10 minutes and up to 1 hour.

For the lasagna: Heat oven to 375 degrees F and arrange rack in middle.

Spread 2 cups sauce in a thin layer over the bottom of a 13 by 9-inch baking dish. Layer 4 noodles over sauce, top with 2 cups sauce and spread it evenly over the noodles. Evenly dollop 1/4 of the ricotta across the sauce, top with 1/4 of the mozzarella, and sprinkle evenly with 1/4 cup Parmigiano-Reggiano. Repeat with remaining ingredients. Cover with foil and let sit on counter before baking for about 1/2 hour. Bake until liquids are bubbling and noodles are beginning to soften, about 40 minutes.

Remove foil and continue baking until top is golden brown and noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.


PS - Lasagna is the singular - as in one lasagna noodle, lasagne is plural - did you know that? I didn't.

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Big Dance Donuts

The UTES are going to the Big Dance! Last night they won the Mountain West Conference tournament in Las Vegas, by beating the San Diego Aztecs 52-50. Just when we thought life couldn't get better, with a football team that won the Sugar Bowl, and went 13-0...now we have a basketball team that gets into the NCAA tournament for the first time since 2004. Yippee!

Celebrate by making these yummy Krispy Kreme Copycat donuts. A great Sunday night- Selection Sunday treat.

Krispy Kreme Copycat Donuts

Donuts

2 (1/4 ounce) packages yeast

1/4 cup water

1 1/2 cups lukewarm whole milk (scalded, then cooled)

1/2 cup sugar

1 teaspoon salt

2 eggs

1/3 cup shortening, melted

5 cups all-purpose flour

canola oil

Creamy Glaze

1/3 cup butter

2 cups powdered sugar

1 1/2 teaspoons vanilla

4-6 tablespoons hot water

Chocolate Frosting (optional)

1/3 cup butter

2 cups powdered sugar

1 1/2 teaspoons vanilla

4-6 tablespoons hot water

4 ounces milk chocolate chips or semi-sweet chocolate chips

Dissolve yeast in warm water in large bowl. Add milk, sugar, salt, eggs, shortening, and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes.

Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.

Heat vegetable oil in deep fryer or large, heavy pot to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts with tongs as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack then when slightly cooled - if using chocolate frosting, spread chocolate frosting on top.

Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

makes about 3 dozen donuts

Tips:

-I didn't make the chocolate glaze, even though I'm a chocolate lover, I thought the chocolate frosting was a little overkill.

-I don't have a donut cutter. Just use a biscuit cutter or glass, and poke your finger in the middle and form a little round hole.

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March Madness Whoopie Pies

March Madness is one of our favorite times of the year. We love the NCAA tournament,and love it even more when the UTES get in. I tried out this recipe for Whoopie Pies last night. Whoopie Pies are popular in the state of Maine and in Amish communities. They are suppose to be better the second day. I thought they were quite delish the first day! If you love cake with cream filling, you'll love these. I tried these out on Grant's 11 year old scouts, and they were definitely a kid pleaser. Whoop or hoop it up this month! Bad joke, I know.

March Madness Whoopie Pies

for cakes:

2 cups all purpose flour

1/3 cup Dutch process cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla

1/2 cup butter, softened

1 cup brown sugar

1 egg

for filling:

1 cup solid Crisco shortening

1 1/2 cup powdered sugar

2 cups marshmallow cream

1 1/2 teaspoons vanilla

Preheat oven to 350 degrees.

Whisk together flour, cocoa, baking soda and salt in a bowl until combined. Measure buttermilk into cup.

Beat together butter and brown sugar in a large bowl until pale and fluffy about 3-5 minutes. Add egg, beat until combined well. Reduce speed to low and and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down sides of bowl until all combined.

Spoon by Tablespoons onto greased cookie sheet. Do not attempt to spread batter, try to drop batter in uniform sizes onto pan. About 9 cookies per pan. Bake for 10-12 minutes until tops are puffed and cakes spring back when touched. Transfer cakes to a rack to let cool completely.

Make filling:

Beat together shortening and powdered sugar. Add marshmallow creme and vanilla, continue beating until smooth.

When cake is completely cooled, frost flat side of one cake and top with another flat side of cake.

Makes about 18-20 3" Whoopie Pies.

Tips:

-I combined this recipe for the cakes with another recipe I found online for filling. Apparently, the filling should only be made with shortening, and not butter to be "authentic" Whoopie Pies. I decided to stick with the recommendation to make the filling with shortening, but think next time I'll try a mixture of shortening and butter.

-The original recipe calls for dropping the batter by 1/4 cup measurement onto cookie sheet. I thought this was WAY too big, so I reduced the amount of batter to 1 tablespoon per "cake or pie".

-Even though every review I read said the pies were better the second day, I thought they were best fresh.

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Mashed Potatoes 101

The real deal.


The real deal masher.

Like most of you, I have made mashed potatoes for years without using a recipe. The drill usually goes something like this: Go to garage, dig around for potatoes without anything growing out of sides, wash, throw into pot with water, boil, peel, mash with lots of butter, salt and milk. One day, I picked up a copy of Cooks Illustrated. It is a fantastic magazine loaded with information on cooking methods, product testing and great recipes. No advertising, just articles and recipes. One year they tested the best method for cooking and preparing mashed potatoes . The recipe is really simple, and produces the BEST mashed potatoes. The Cooks people suggest, based on research:

Cooking method: Cook potatoes with the skins ON. They tested several batches with and without and reported " Even when prepared with exact same amounts of butter, half and half and salt, the two batches were wildly different. (funny they said WILDLY) The potatoes that had been peeled and cut made mashed potatoes that were thin in taste and texture and devoid of potato flavor, while those cooked whole and peeled after cooking yielded mashed potatoes that were rich, earthy and sweet." Then they go on and on about speaking to food scientists who explained - "peeling and cutting potatoes before cooking increases the surface area through which they lose soluble substances such as starch, proteins and flavor compounds to the cooking water. Oh my, it is a LONG article. I'll stop there with the reasons why you should wait to peel AFTER Cooking... On to:

Butter - "Working with 2 pounds of potatoes, which serve four to six, we stooped so low as to add only two tablespoons of butter. The potatoes ultimately deemed best in flavor by tasters contained 8 tablespoons."

Dairy- Heavy cream made potatoes that were heavy and sodden and unpalatably rich, even when we scaled back the amount of butter. On the other hand, mashed potatoes made with whole milk were watery, wimpy and washed out." (gee, you wouldn't want to serve wimpy mashed potatoes, would you???) Half and half, which we used in our original tests, was just what was needed. The mashed potatoes now had a lovely light suppleness and a full, rich flavor that edged toward decadent. Can't you just hear your mother in law saying - "these potatoes are SO Supple!" ha.

They explain that the order of the butter and dairy added is also important. Here is the short version explanation from the food scientists: "There were significant differences when we added the half and half first, as opposed to adding the melted butter first. When butter is added before the half and half, the fat coats the starch molecules, inhibiting their interactions with the water in the half and half added later, and thereby yielding silkier, creamier mashed potatoes. The benefit of using melted butter results from its liquid form, which enables it to coat the starch molecules quickly and easily." 

Are you still reading this? Good sign! It probably means your family will have a chance to eat "decadent" mashed potatoes next week. 

If you are even thinking about serving your family those awful potato "products" hiding in your food storage - give this recipe a try this week. Just as a trial run before Thanksgiving. They really are so easy. There is absolutely NO COMPARISON between fake and real mashed potatoes.

Confession time: One Thanksgiving, right before dinner was served I realized we were not going to have enough mashed potatoes for our large crowd. So I discreetly mixed up a batch of "potato pearls" and spooned them into a pretty bowl. My girls spotted the imposter's from across the room. They waited while their cousins and other un -named family members loaded up their plates with the reconstituted starch. Then, they filled their plates with the real deal.

Mashed Potatoes 101
print recipe

2 pounds potatoes , scrubbed (I like Russet)
8 tablespoons butter (1 stick), melted
1 cup half-and-half , warmed
1 1/2 teaspoons salt
fresh ground pepper

Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.
Using a clean wet dish rag, hold the potato and peel back skin with paring knife. Place in large bowl. Stir in melted butter with large spoon until incorporated. Using Potato masher, mix in half-and-half, salt, and pepper to taste. Serve immediately.

Tips:
-Yukon Gold, Red, Russet (my fav), or White potatoes can be used--each turns out a different texture. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice. For chunky mashed potatoes, use a potato masher (my #1 choice) and decrease the half-and-half to 3/4 cup.

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Crock Pot Chicken Noodle Soup

When my kids were little, and their favorite holiday was Halloween, I thought- if I make something the kids really like, they will actually eat dinner before they go out and fill up on sugar. They all loved home made chicken noodle soup and scones. So began the tradition. I don't use a recipe- just mix together water- to make chicken stock, throw in some chunky carrots, celery, onion, seasoning and chicken. Simmer for a long time, strain off the fat, add some noodles...that was it. I found a recipe for Crock Pot Chicken Noodle Soup, and thought it sounded good. I think good chicken noodle soup needs tarragon, and lots of chicken flavor, so I modified a bit. Try it- I think you'll love it too.

Crock Pot Chicken Noodle Soup
print recipe

2-3 lbs of chicken pieces, any type
4 cups water
4 cups chicken broth
salt and pepper, at least a teaspoon of each
1 tablespoon tarragon
1 bay leaf
1 onion, chopped
3 carrots, chopped
3 stalks celery, chopped
8-10 oz noodles

chicken flavoring, to taste

Place all ingredients except noodles in crock pot. Cover and cook on low for 5-6 hours or on high for about 3 hours. Remove chicken and bay leaf. Take meat from bones, shred or dice, and return to broth. Add the noodles. Cook for another 30 minutes to an hour, or until noodles are done. Or, cook the noodles separately and add just before serving. Add chicken flavoring to taste.

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Foster Fam Favorite Mac and Cheese

I love comfort foods. My sister in law Sheri married Scott, a true Southerner. When they lived in Alabama we made a few trips to "The South". Sheri and I love to eat. She knew where all of the best cafes and food spots were, and when I would show up,we would eat our way through the town/state for a few days. My favorite places were the barbecue restaurants, or the "meat-and-three" places. These are restaurants where you stand in a line, and go through ordering cafeteria style. Mashed potatoes, green beans, fried okra, black eyed peas, macaroni and cheese,candied yams, corn, collard greens, and skillet apples were some of the standard items offered. Meals usually include a home baked bread like cornbread or biscuits. I still remember eating at a cafe where we ordered chicken, baked beans, collard greens, mac and cheese and cornbread. I am not a huge black eyed pea fan, but I still remember those peas. They were so buttery, with chunks of bacon and onions. I'm sure that bacon grease was probably a key ingredient too. Goodness. Enough about the black eyed peas. I also loved the home made mac cheese. SO, so good. So easy, so good.

Foster Fam Favorite Mac and Cheese

print recipe

2 cups Macaroni or other pasta

1/4 cup chopped onion

4 tablespoons Butter

4 tablespoons Flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cayenne

2 1/2 cups milk (2% or whole)

4-5 cups grated sharp cheddar cheese

Cook macaroni in boiling water. Drain well. In sauce pan, cook onion in butter until soft, not brown. Add flour and seasonings. Add milk all at once. Whisk until smooth. Cook on medium heat until thickened and bubbly. Add shredded cheese, stir until melted. Add the macaroni to cheese sauce, pour into casserole dish or 9 x 13 pan that has been greased. Bake for 30 minutes at 350 degrees.

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Oh My-Chicken Pot Pie

Now that the weather is getting cooler, I've been in the mood to cook comfort foods...this is one of our family favorites. Chopped vegetables, chunks of chicken, gravy and flaky pie crust. Yes, home made crust. Making pie crust is EASY. Pie crust is your friend. None of that store bought junk. You know the kind- thick, heavy, no flake. That stuff is nasty. OK, tell yourself you can do it. YOU are the Pie Crust Master! Your family is worth it. Your self esteem depends on making this crust. Kidding. OK, sorry. I just can't help myself when it comes to pie crust. I have a crust obsession. We ate this for dinner last night...Mamma Mia! It was good.
Oh- almost forgot- this is one of those recipes I make without a recipe, so I tried to measure and make note of amounts...it's a little different every time. You want a pan full of vegetables (use veggies you like), a little chicken (not really big on a lot of meat) and enough gravy to cover all of the filling. The gravy shouldn't be too thick because it thickens as it cools. Most pot pie recipes call for peas. Well, that's the great part about being the cook. I really don't care for peas. So I don't put them in my pot pie. I love green beans. I buy the Costco frozen "fine" beans - throw them in right out of the freezer, just before topping the filling with the crust.




Oh-My Chicken Pot Pie
A Bountiful Kitchen
print recipe (for filling and crust)


2 -3 chicken breast (about 1 ½ lbs) halves, cooked and shredded
4-5 cups chunked red potatoes, skin on
1 cup carrots, sliced
1 cup onion, chopped
1 quart chicken broth or stock
1-2 handfuls fresh or frozen petite green beans or peas
6 tablespoons butter
1/2 cup sifted flour
2 teaspoons chicken stock concentrate*
1-2 cups water
2 teaspoons tarragon
Salt and Pepper

Place potatoes, carrots, and chopped onion in a large pan. Cover with chicken broth. Heat to boil, cover and cook just until vegetables are tender, about 5-7 minutes.
Using another pan, cook butter over medium heat. Add flour, whisk until smooth. When vegetables are cooked, remove vegetables from pan using slotted spoon and place cooked vegetables, fresh green beans or peas and chopped chicken in a greased 9x13 pan. Slowly add the chicken broth to the pan with butter and flour. Cook until sauce is thickened, and smooth. Whisk in chicken stock concentrate. Add one to two additional cups of water, a little at a time, until gravy is still slightly thickened, about the consistency of a cream soup. Add 2 teaspoons dried tarragon, salt and pepper to taste. Pour gravy over vegetables and chicken in 9x13 pan.
Cover with pie crust. Cut slits in crust to allow steam to escape. Bake at 400 for 40 minutes.

Tips:
-*Stock concentrate is sold in many forms. It enhances the flavor of the gravy. Knorr and Swanson both sell stock concentrate. Knorr is sold in a little "cup" about 4 cups to a package the little cups are equalt to about 1 tablespoon of flavoring. Swanson sells their product "Flavor Boost" in a box with 8 liquid packets included. You can also buy stock concentrate in jars at Costco or other food specialty stores. These are usually sold in 2 cup (actual 2 cup measurement) jars that need to be refrigerated after opening. I always look for products that are MSG free. A crumbled bullion cube will also work.
-Brush top of crust with beaten egg for a glossy crust.
-I usually set the pan on top of a cookie sheet to catch any gravy that may bubble over the pan.
-This recipe yields 2- 9" pie plates or one 9x13 pan. If you like LOTS of sauce, double the gravy, and serve the extra sauce/gravy on the side with the pie.

I made these little hand pies with the leftover dough. YUM.

Pie Crust:

2 cups flour
1 tsp salt
1 cup solid shortening (I like Butter Flavor Crisco for Pot Pie)
1/2 cup cold water

Preheat oven to 400 degrees.
Mix flour and salt in bowl. Cut in shortening with pastry cutter, until pieces of shortening are small and pebble like. Stir water in with a fork until all of the water is absorbed and dough gathers together. Flour surface and rolling pin. Flatten dough with hand to make a round or rectangle to begin. Roll out from center to about 1/8 " thick. Roll out into shape of pan. Fold crust in half, transfer to pan or pie plate. Unfold dough over the filling. Brush crust with beaten egg, cut slits for steam to escape. Bake pot pie for 40 minutes.

A few hints:

-If you are uncomfortable making dough, do a practice run. Make a trial batch or two.

-Don't add too much flour to the dough (in addition to the amount called for in recipe), or it may be too hard to handle. This is a tender, soft dough. Flour your hands, rolling pin and the counter generously.

-Refrigerate dough for easier handling.

-Don't panic if the dough tears while transferring to the pan. Just pinch it back together.

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