Dilly Casserole Bread

There is nothing quite like homemade bread, the smell is intoxicating and the taste ... warm right out of the oven with a little butter ... is is simply delicious.

I have been making this recipe since I was a kid, I'm not sure where it even came from. The flavor and texture are perfect and it is very easy to make.

Dilly Casserole Bread
(Makes 1 loaf.)

• 2 1/2 to 3 cups flour
• 2 tablespoons sugar
• 1 tablespoon instant minced onion
• 2 tablespoons dill seed
• 1 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 packet active dry yeast
• 1 cup creamed cottage cheese
• 1/4 cup water
• 1 tablespoon butter
• 1 egg

Preheat oven to 350°F.

Dilly Casserole Bread

In a large mixing bowl combine 1 cup of flour, sugar, onion, dill seed, salt, soda and dry yeast.

In a saucepan heat cottage cheese, water and butter until mixture is warm but not hot.

Add egg and warm liquid mixture to flour mixture. Mix at lowest speed of an electric mixer until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour, as needed, to form a stiff dough.

Cover and let the dough rise in a warm place until light and doubled in size, about 1 hour. Stir down dough.

Turn dough into a well-greased 8-inch round casserole dish.

Cover and let rise a second time for 30-45 minutes.

Bake the bread for 35-40 minutes until golden brown. Brush the warm bread with additional butter and sprinkle with coarse salt, if desired.

Smoked Salmon, Goat Cheese & Hard Boiled Egg

I copied this from a smoked salmon tapas I recently enjoyed at Jaleo Tapas Bar in Washington, DC. Instead of serving it as a small plate tapa, I made it for lunch on an open-faced demi baguette. Whether it is served for brunch or lunch, it is delicious!

Smoked Salmon, Goat Cheese and Hard Boiled Egg
(Serves 4.)

• 2 demi (small) baguettes
• Extra virgin olive oil
• 1/4 cup goat cheese, softened
• 2 hard boiled eggs, shelled and thinly sliced
• 8 ounce package wild smoked salmon
• Capers

Preheat over to 350°F.

Baguette with Smoked Salmon, Goat Cheese & Hard Boiled Egg

Slice two demi baguettes in half lengthwise and brush the cut sides with a little extra virgin olive oil. Place the bread in a 350 degree oven for about 5 minutes to warm, not toast, the baguette.

When nice and warm, remove the baguette and spread on some goat cheese, top with thin slices of hard-boiled egg, wild smoked salmon and capers. Then drizzle a little more olive oil on top and done.

Finicky Eaters, Get Over Yourselves

Planning a dinner party these days can be enough to make you want to hang up your apron for good. Everyone, it seems, has a food issue. Just invite a few guests over and see how they will most certainly wreak havoc upon your menu. It makes you wonder what masochistic streak in you thought it would be fun to have all these finicky people to dinner.

Now before I continue my rant, let me say that I feel lucky to not have any food issues. I can, and unfortunately do, eat everything and so does my husband. I feel sorry for people who have Celiac disease or true food allergies, as I know how serious these problems can be. I don’t for one moment mind accommodating guests with real food-related diseases and/or allergies or people avoiding foods for health reasons.

That being said, I do wonder what was put in the water a few years ago that has made the whole world have at least one, if not a bevy of, made up food issues. "I stay away from gluten entirely" says one person in a rather boastful manner. "Oh, do you have Celiac disease?” I ask. "No" is the reply. Okay, so what is the problem, I think to myself, don’t you know fiber is good for you??? Mangia! Enjoy!

A Frequent Guest

One guest doesn't like one kind of food touching another, so no stews or one-pot meals for him! Another guest doesn’t eat seafood, another is repulsed by meat ... can't even look at it, another avoids sugar, still another dairy … so what’s left? Vegetables I guess … but don’t use any salt please … and by all means, no butter!!!

So now when doing my menu planning I’ve decided to pretend that, instead of humans, I’ve invited the rabbits, gophers and deer that roam my backyard. What would you like for dinner Mr. Rabbit? Perhaps some carrots and celery sprinkled with parsley? And Ms. Doe, what can I make for you? I’ve noticed you’ve devoured practically everything in my shade garden. Would you like a little vinaigrette on those hostas and hydrangeas? Oh, you’re allergic to olive oil? I’ll make a note of that.

People don’t realize how lucky they are to only have pretend food problems. My Celiac friend truly suffers when she has an attack. She would like nothing more than to be able to enjoy a slice of real pizza or a chunk of crusty French bread.

Why are there so many food allergy wannabes out there? I don't know and I just don’t get it … now pass me the bread and I’ll have another piece of that fish….

Best French Fries

French fries are one of those foods that people often indulge in when eating out, but rarely make at home. It is easy to make homemade fries, but it does take a little prep time.

There is a choice here as to how to make the perfect French fry. Some like deep fried, some baked. No matter what is preferred, these are both delicious and crunchy.

Best French Fries

French Fries – Twice Fried
(Makes 4 to 6 side servings.)

• 4 large russet potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
• 2 quarts peanut oil
• Salt and freshly ground black pepper

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.

Heat the oil in a deep-fryer to 325°F.

Drain ice water from cut fries. Wrap potato pieces in a clean dishcloth and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Do not overcrowd the fryer. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350°F. Carefully place the blanched potatoes in the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

French Fries – Baked
(Makes 4 to 6 side servings.)

• 4 large russet potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper

Preheat the oven to 450°F.

Rinse potatoes and cover with water per directions above. When ready to serve, drain ice water from cut fries. Wrap potato pieces in a clean dishcloth and thoroughly pat dry, as above.

Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on a nonstick baking sheet. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.

Remove from oven, salt and pepper as desired. Allow to cool for 1 or 2 minutes and serve.

French Cheese and Onion Fondue

Warm, bubbly, and satisfying ... nothing could be better than this cheesy, flavorful fondue.

This is such a fun dish to make for a gathering or just a simple night at home with the family. I made it with two of my grand-girls awhile back and they went crazy over it. Had it recently as an hors d'oeuvre with friends and we ate every last bit. (Made it gluten-free by using a GF flour mix and serving with a GF baguette cut into chunks.)

French Cheese and Onion Fondue
(Serves 4 to 6.)

• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1/2 cup dry white wine
• 1/2 cup beef stock
• 1 tablespoon white wine vinegar
• 1 pound Gruyere cheese, rind trimmed and discarded, shredded
• 2 tablespoons all-purpose flour (or use a gluten-free flour mix for a GF dish)
• 1 tablespoon Cognac or brandy
• 1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme
• Freshly ground pepper, to taste

French Cheese and Onion Fondue

In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, until the onion is dark golden brown, about 10 minutes. Add the wine, stock and vinegar and bring to a simmer.

In a medium bowl, toss the cheese with the flour. Stir the cheese into the saucepan, a handful at a time, stirring until melted before adding more. Allow the fondue to bubble lightly a few times, but do not bring to a boil. Stir in the Cognac and thyme. Season with the pepper.

Transfer the fondue to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.

Cookbook Musings

So as I have been going through my massive cookbook collection, trying to decide which ones are worthy of keeping and which are not, I have come to learn something about my preferences … and perhaps something about myself.

I was surprised to discover, and wondered why, I have so many cookbooks from the various Williams-Sonoma collections. These books have not been written by, nor are they associated with, any well-known chef or restaurant. So why am I drawn to them? Well, they all have one thing in common that I love … photographs. I have discovered that I definitely tend to buy and use cookbooks that include pictures of the food. The more pictures the better; and the Williams-Sonoma books provide a picture with every recipe.

To me, it is important to see the dish I’m about to spend time to prepare. After all, who wants to waste time and money on an unattractive dish … I know I don’t. As they say, you eat with your eyes, and my eyes demand to see what I’ll be serving to my friends and loved ones.

Recently I came across an old recommended list of popular cookbooks that I had tucked away. As I perused a few of the titles among the racks at my local library, this love of and need for photos was confirmed to me.

As good and comprehensive as The Essential New York Times Cookbook may be, there isn’t a photograph in sight. How boring is that? Page after page of text without so much as one little splash of color to break it up. Dull and uninspiring as far as I’m concerned.

I have an older version of The New York Times Cook Book by Craig Claiborne, which is also void of color and photos. It may be a good reference if I know I want to make Mushroom-Wine Sauce and am in need a recipe, but I certainly would never be inspired to browse through it to decide what to make for dinner tonight.

No, instead I may turn to another book that was on the recommended list – Around My French Table by Dorie Greenspan. This book could be considered a “coffee table” book, it is so lovely and interesting. Not every recipe has an accompanying photo, but there are many and it is rich with color and information. For instance, I learned that there is a correct way to serve oneself from a cheese platter, who knew? I will now not embarrass myself, or offend the French, the next time I’m offered cheese at a chic soirée in Paris. Not that I was overly concerned about this, but I never like to be impolite or make a faux pas!

According to her bio, Ms. Greenspan is a columnist for The New York Times Magazine. She has written over a dozen cookbooks, including this one ... in short, she is a very successful foodie!

Around My French Table confirms that where food is concerned, the world, even France, is one big melting pot. In addition to béchamel sauce, gougères, and niçoise specialties; her French table includes b’stilla chicken, guacamole, hummus, shrimp in cellophane noodles and couscous. Not what one would consider typical of French food.

I have included most of these dishes when I taught various International cooking classes awhile back, but I can’t say they would have appeared in my French cooking class. It is good to know that the French have embraced so many worldly dishes, I have always thought of them as purists.

I looked through some of the other books on the list and have a few more on reserve at the library. So far I haven’t really been wowed by many of them. For instance, I found Ready for Dessert by David Lebovitz to be pretty much a clone of his earlier book, Room for Dessert.

Can’t say I’ve made anything yet from this list of popular cookbooks, but I have some recipes in mind. Ironically we went for dinner at a friend’s house and, low and behold, he made most of the meal from Ms. Greenspan’s book, which had been given to him as a present. Everything was very good, and it was fun to compare impressions of the book. I was mortified, however, to find my friend already knew the proper way to serve himself cheese, and I did not … oh the shame of it all ...

Easy Chocolate Sheet Cake

Although not as pretty as a decorated layer cake, sometimes a sheet cake is more practical, especially when needing to transport it. What this cake lacks in height, it makes up for it in taste.

Two kinds of chocolate give this super easy cake its rich chocolaty flavor. Here I used an equally easy chocolate buttercream frosting, but any good chocolate frosting will work.

Easy Chocolate Sheet Cake
(Serves 12.)

• 1 1/2 cups granulated sugar
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole milk
• 8 ounces bittersweet chocolate, chopped fine
• 3/4 cup cocoa powder, preferably Dutch-processed
• 2/3 cup vegetable oil
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• Chocolate Buttercream Frosting, recipe follows

Preheat oven to 325°F.

Easy Chocolate Sheet Cake

Lightly butter a 9x13-inch baking pan.

In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.

In a large saucepan, stir together the milk, chocolate, and cocoa powder. Place the saucepan over low heat and cook, whisking frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and cool for 5 minutes. Whisk the vegetable oil, eggs, and vanilla into the chocolate mixture until smooth and homogeneous (it may look curdled and separated at first, but keep whisking and it will come together!). Add the flour mixture and whisk until combined, making sure to scrape the corners of saucepan.

Pour the batter into the prepared pan; bake until firm in center when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Cool the cake completely in the pan on a wire rack before frosting, 1 to 2 hours.

Chocolate Buttercream Frosting
(Makes 1 1/2 cups.)
• 10 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar
• Pinch table salt
• 1/2 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, melted and cooled

In standing mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.