Jive Chive Potato Salad

Chive Potato Salad

This is another recipe from my friend Callie-from-Maine.  She made it for me at the family 'camp' on a lovely little lake in Maine.  It is not your mother's potato salad, but it is amazing.

Ingredients:

2 lbs potatoes (I like creamery whites or red salad potatoes)

3 cloves garlic (or fewer if you don’t want it too garlicky).

1 tsp. salt

3 ½ TBSP. fresh lemon juice

1/3 cup mayonnaise

1 TBSP. hot water

¼ cup chopped fresh chives

Instructions:

1. Boil potatoes until just tender (15-20 minutes).
2. Cool to handle.
3. Peel and cut into good-size chunks.
4. Mince garlic and mash into a paste with the 1 tsp. salt.
5. Whisk together paste, lemon juice, mayo, and hot water.
6. Add potatoes and chives to dressing and toss well.
7. Season salad to taste with additional lemon, salt, and pepper

Chill.

May make 1 day before.

Before serving, toss salad with 1 – 2 TBSP water to moisten.

                                                                                             

Italian Soup in a Flash

Italian Soup in a Flash (Pasta Fagioli)

Serves 4

The "flash" version.  This is the original, perfectly good and definitely fast.

• 2 cups dry pasta, shapes or noodles (broken if long pasta) pre--cooked SEE BELOW
• 4 cups vegetable broth 
• 1 can beans, kidney or great northern 
• 1 (14.5 ounce) can diced tomatoes, roasted or with Italian seasoning  
• dried Italian seasonings (basil, oregano, etc.) 
• fresh ground black pepper 
• 4 ounces fresh or frozen spinach 

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, pour the broth into a medium-large saucepan and gently heat to a boil over a medium-high flame. 
3. When broth is boiling, add entire can of beans, liquid included. 
4. Then add canned tomatoes. Sprinkle with Italian seasonings and black pepper. Bring to a simmer.
5. Just before serving, add the spinach and heat until it is bright green.
6. Place pasta, about 1 cup per serving, in soup bowls. Ladle tomato bean soup on top and serve.

The slightly longer Carol version.  Differences in blue. This is how I make it now.  It is delicious!

• 2 cups dry pasta, shapes or noodles (broken if long pasta) pre-cooked SEE BELOW
• 1/2 cups finely chopped onion
• 2-4 cloves finely chopped garlic (to taste)
• 4 cups chicken broth 
• 1 - 2 cans beans, kidney or great northern 
• tomato paste to desired thickness (I start with about 1/3 of a small can - stir in and add as needed)
• dried Italian seasonings (basil, oregano, etc.) 
• black fresh ground pepper 
• 4 ounces fresh spinach 

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, saute onion and garlic in olive oil.
3. Combine onion, garlic and broth in a medium-large saucepan and gently heat to a boil over a medium-high flame. 
4. When broth is boiling, add entire can(s) of beans, liquid included. 
5. Add tomato paste, starting with 1/3 of a small can - adding more until desired thickness.
6. Add Italian seasonings and black pepper. Bring to a simmer.
7. Place pasta, about 1 cup per serving, in soup bowls. Top pasta in bowls with slightly torn fresh (uncooked) spinach leaves.   Ladle tomato bean soup on top and serve.

Could garnish with a little freshly grates Parmesan.

Notes from CT for either version:

My first batch was salty, and I salt very lightly – so it may have been the tomatoes.

I use slightly less pasta – otherwise the pasta overwhelms the soup.

The seasoning is everything – and notice the recipe gives no quantities – taste as you go.

My absolute favorite pasta is a medium size very chewy pasta called trofie.  Anything similar will work, but this is really good.

Rainy Season Chicken Soup

Rainy Season Chicken Soup

From  The Main Corpse by Diane Mott Davidson (mystery novelist whose detective is a caterer)
I still remember the first night we made this.  The kids were in HS, and I think we ate in front of the TV watching a Twilight Zone marathon.  It was a cold night, and it was a huge hit. 

FYI - I don't think the original recipe states what you do with the porcini mushrooms after you prepare them.  They are probably added at the end.  I use regular mushrooms and include them with the other vegetables in step 1.  I realize this creates more liquid, so when you add the flour in step 4, you might need a bit extra.  Another option is to sauté the mushrooms and add them to the soup at the end. - Carol

My version	Original
2	2	2 dried porcini mushrooms or 4 oz fresh shiitake or  4-8 oz regular)
3	2	Tablespoons butter
2	2	Leeks, white part only, split, rinsed, and diced (a medium onion works just as well - finely diced)
2	1	Medium size carrot
1	1	Medium size onion
2	1	Large celery rib, diced
4	2	Boneless, skinless chicken breast halves
3	2	Tablespoons all purpose flour
3	2	Tablespoons dry white wine
6	4	Cups chicken stock/broth
1/4 - 1/3	1	Cup fat-free sour cream (I never use the full amount)
1 ½	1	Cup fideo (fine-cut) egg noodles
		Salt and pepper to taste

Mushrooms:

Porcini - Bring a cup of water to boiling and drop in the porcini mushrooms. Cook uncovered over medium-high heat for 10 minutes, then drain, pat dry, and slice thinly.  Set aside.  (Not sure when to add them. Recipe doesn’t say.)

Regular – Slice and add with other vegetables in step 1.

1. In large sauté pan, melt the butter over low heat.  Put in the leeks, carrot, onion, celery, mushrooms, and chicken.  Stir gently and cover to cook over low heat for 5 minutes.
2. Take off the cover, stir the vegetables, turn the chicken, and check for doneness.  Cover and cook another 5 minutes or until chicken is just done.
3. Remove the chicken from the pan and set aside to cool.  Leave vegetables in pan.
4. While the chicken is cooling, sprinkle the flour over the melted butter, vegetables, and pan juices, and stir to cook over low heat for 2 minutes.  Slowly add the white wine and 2 (3) cups of the chicken broth.  Stir and cook until bubbly and thickened.
5. Add the sour cream very slowly, and allow to cook gently.  Slice the cooled chicken into thin, bite-size pieces.
6. In a large frying pan, bring the remaining 2 (3) cups of stock to boiling and add the noodles.  Cook 4 minutes or until almost done.  Do not drain.
7. Slowly add the noodle mixture (broth and noodles) to the hot vegetables and sour cream mixture.  Add the chicken and bring back to boiling.  

Serve immediately.

Chocolate Chunk Cookies (X rated)

Unbelievably Good Chocolate Chunk Cookies

Found this after much trial and error thanks to http://debbiekoenig.com/2011/12/14/the-best-homemade-chocolate-chip-cookies-in-the-entire-world/   Judy and Dan gave them a 9.5.    - Carol

1 ½ cups all-purpose flour

½ t. baking soda

½ t. salt

¼ pound (1 stick) cold unsalted butter, cut into 

     ½  inch pieces

½ cup sugar

¾ cup tightly packed light brown sugar

1 ½ t. vanilla extract

1 large egg, at room temperature, lightly beaten

7 oz bittersweet chocolate, cut into 1/2 inch chunks [I just used half a 12-oz bag of bittersweet Ghiardelli chocolate chips]

1. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
2. Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
3. Add the vanilla and egg and beat on low speed for 15 seconds or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.
4. On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in.
5. Refrigerate dough for at least an hour.
6. Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies)
7. Bake for 11-13 minutes [it’s 13 in my oven] or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.

Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. 

When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

Holy Fucking Shit, these are good.

(Just) Chicken Pie

Chicken Pie

This is off the charts mouth watering good!  There is nothing in it but chicken - no peas or carrots.  - Carol

From  Cooking Down East by Marjorie Standish, given to me by my good friend from Maine, Callie

9” round	9X13	Ingredients
4 lbs.	6 lbs.	Chicken, cup up
2 ½ cups	1 pint	Water
1	1+	Carrot
1	1+	Onion
1	1+	Celery
3-4 TBSP	6 TBSP	Flour Salt and pepper Pie crust*

*You need a doube pie crust.  If making the 9X13 recipe, 3 single crusts should work.

1.  Cook the chicken

     Rinse chicken and put in pot with water, carrot, onion, celery, salt, and pepper.

     Cook (simmer) until chicken practically falls off bone.

     Remove from water (save the broth!), let cool and remove meat from bone.

2.  Make the broth/gravy

     Strain the broth and cool.

     Mix part of cool broth with flour.  

     Heat and add rest of broth, stirring until thickened*.

         *There is an ideal thickness, close to the thickness of gravy.

3.  Make double pie crust

4.  Assemble pie

     Place large pieces of chicken into bottom pie crust.

     Cover with thickened broth.

     Add top piecrust and vent well.

Bake at 425° for 35 minutes.

Serve hot.

Pumpkin Pie

Pumpkin Pie   

         - Lenore Katherine Gurtner Morrow

Single pie crust

(I buy a pre-made crust and roll out.)

Combine

1  1/2 cup pumpkin (plain packed pumpkin - not "pie mix"

 3/4 cup sugar

 dash salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1 Tbsp. flour

Blend in

3 eggs

1 cup cold milk

1  5 oz. can evaporated milk

Pour  mixture into pie crust.

Bake at 400 degrees for 50-60 minutes, sometimes longer, until table knife comes out clean when inserted into pie.

Oven Been Stew a la Miss Morrow

Oven beef stew

This was one of Mom's recipes.  It's simple but delicious.  Takes 1/2 hour of chopping and 5 hours to cook.  Serves four hungry eaters.

Original recipe	What I use	Ingredients
1 1/2 pounds	2 pounds	Stewing beef cubed
1 cup	1 1/2 cup	Onions chopped
1 cup	1 1/4 cup	Carrots sliced
8 oz.	16 oz.	Tomato sauce

2 cups                                    2 1/2 cups                             Potatoes - raw and cubed

Place the beef, onions, carrots, and tomato sauce into a Dutch oven or large covered casserole.

Salt and pepper lightly.

Cover and cook at 250F for 3 1/2 hours.

After 3 1/2 hours, add 2 cups raw cubed (very small) potatoes.

Continue cooking for 1 1/2 hours.

Great with homemade cheesy biscuits.