Parfait! Angeletti

03aangelettiplatebzloI cannot believe it has been so long since I made these cookies!

Well… ok, I can; see, they are sooo good and sooo easy to toss together, I made them a lot, and Rich got tired of them.

Still and all, after five years or so, I believe it is time to bring these little Italian inspired balls of cookie dough brilliance back.

And the Amaretto glaze is, of course, the literal icing on the cookie.

•8 tbsp (1 stick) unsalted butter, melted
•1/2 cup sugar
•1/2 tsp vanilla
•1/4 tsp Amaretto
•2 large eggs
•2 cups flour, spooned and leveled
•2 tsp baking powder
•1/4 tsp kosher salt

•1-1/3 cup confectioners’ sugar
•2 tsp Amaretto
•2 tbsp + 1 tsp water

Topping (optional):
•Multicolor nonpareil sprinkles

Note: a spring loaded one tablespoon scoop is wicked handy in forming these cookies.

02bbakedbzloHeat your oven to 375º and line a baking pan with parchment paper.

Whisk the butter together with the sugar, vanilla, and eggs; then stir in the flour, baking powder, and salt. Stir just until the dough comes together, do not over mix.

Using your scoop, drop dough balls onto the parchment lined baking sheet.

03btinbzloIf you don’t have a scoop; you can form the dough into balls using your hands, but you may need a bit more flour to coat your hands.

Pop the cookie balls into the oven and bake for eight or nine minutes – until the cookies have puffed up and the bottoms are pale gold.

Transfer the cookies to a rack and set aside to cool.

Whisk the glaze ingredients together in a bowl, then drizzle over the cooled cookies.

Top with sprinkles, if using.

Really great cookies!

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Coronation Chicken

05bsammichbzloSo… I read. A LOT.

And… I read a LOT of mysteries.

And… a lot of those mysteries are set in the U.K.

And… many of those mysteries, whether featuring a psychic plumber or a gay vampire history/romance author seem to contain reference to “Coronation Chicken” – served as sammiches for “Tea” or spooned into puff pastries for church fêtes.


I got to thinking…

“Mebbe I should check this Coronation Chicken thing out?”

01bonionbutterbzloTwo things…

One: Yes!

And, second… where has Major Grey’s Chutney been all of my life?

Note: I <mostly> followed the recipe, but added additional seasonings and upped some called for amounts of staples because, well, I thought it needed it. You can find the original recipe on line, if you like.

•4 bone in, skin on chicken breasts
(about 5 lbs)
•Olive oil
Seasoned Salt
•Black Pepper
Vadouvan French Masala Curry
•2 tbsp unsalted butter
•1 large sweet onion, diced
•1/2 cup red wine
•9 oz jar mango chutney
•1/2 cup tomato purée
•3 tbsp Vadouvan French Masala Curry
•Juice of 1/2 lemon
02achickenbzlo•1 bay leaf
•1 cup mayonnaise
•16 dried apricots, finely chopped
•Black pepper
•1 tbsp Salad Elegant
•1 tsp dried parsley
•1 tsp dried chives

Heat your oven to 350º and pour olive oil over the chicken breasts, then season both sides with the seasoned salt, black pepper, and curry powder (I love the Vadouvan blend , but feel free to use plain curry powder).

01dcurrybzloBake the chicken until a thermometer inserted in the thickest part of the breast reads 165º – these rather large breasts took one hour, but smaller ones could be ready in 45 minutes, so do check.

While the chicken is baking, melt the butter in a sauce pan over medium high heat, then add the diced onion and sauté for about ten minutes, until the onion is translucent.

02capricotsbzloNote: my market only had huge cans of tomato purée, so I used tomato powder to make 1/4 cup of paste, then thinned it out with another 1/4 cup of water.

Worked a treat.

Add the red wine, chutney, tomato purée, lemon juice, the curry powder, and the bay leaf and bring to a simmer.

Simmer for about ten minutes, until the sauce has thickened, then set aside to cool.

04asesoningsbzloNote: I did not add the remaining seasonings because I was kinda following the original recipe. I added the pepper, parsley, chives, and Salad Elegant – a blend of Parmesan cheese, paprika, poppy seeds and stuff at the end to “correct” the seasonings. Feel free to substitute a bit of grated cheese and garlic powder and mebbe some celery seed.

Once the chicken is done, remove from the oven and set aside to cool.

05achickensaladbzloRemove the skin and bones (add these to a gallon sized freezer bag and stash in the freezer to make stock), then cut the chicken into chunks.

Stir the mayonnaise into the cooled sauce, then add the chicken and apricots.

Give it a taste.

Nice, but…

Yeh. I added the chives, parsley, Salad Elegant, and a fair amount of black pepper.

Nicer, but…

Even better the next day, so try to make this ahead.

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02akaliorangesbzloYeh… it’s pronounced “caliMOcho” and it is frikkin’ delicious!

My friend Barb tells me this is trending on Buzzfeed, but I first came across it last month on thrillest.

“What is it?” you may finally be asking.

Kalimotxo is, just about, the perfect summer (well, at this point late summer) drink; cheap red wine and Coca Cola – I went with the Mexican, all sugar Coke.


That is it.

Open a bottle of cheap red wine, then pour some over ice in a large glass.

01bcokewineorangebzloTop it off with an equal amount of Coke, and, mebbe live a little and add an orange slice or two.

You have now made yourself a very nice sangria that does not taste at all like cheap red wine and Coke.


There is a very good reason this is trending on Buzzfeed and thrillist.

And, it is not too late to enjoy a glass or three before winter actually does come.



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Portland Style Potted Cheese

01dpottedjudybzloWho knew there were so many regional potted cheese spreads around?

This particular version, based on Potted Judy from The Country Cat Dinner House & Bar in Portland, OR, is kinda interesting, I think, for the grated onion, the beer, and the olive juice. And, I believe I will have to visit when we are out that way to see nephews.

All in all, a fine potted cheese, and pretty tasty on a crack with some salami, or mebbe a bit of paté and a cornichon on top.

•2 cups grated sharp Cheddar cheese
•1/2 cup grated sweet onion
•2 tbsp mayonnaise
•1/4 cup beer
•2 tbsp olive juice
•1 tsp Cajun Power Spicy Garlic Pepper Sauce or your fave hot sauce, to taste
01bpottedjudybzlo•1/2 tsp Kosher salt
•Freshly ground black pepper

Combine all the ingredients together in a bowl until creamy – an electric mixer works really well here – about five minutes total.

Pack into a jar, cover tightly, and stash in the fridge for at least 24 hours to allow the flavor to fully develop – you can keep it in the fridge for up to one week.

01cpottedjudycrackerbzloPretty darned nice as part of an appetizer assortment with crackers and stuff; but live a little on the edge and try some slathered over a burger or sausage (beer brats would be nice); or mebbe even spread over a savory waffle and topped with smoked salmon.


do not forget that bit about spreading it on a cracker with paté and a cornichon on top.

Potted cheese done right.

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Asparagus Salad With Feta and Red Onion

03aaspdrybzloThis isn’t so much of a recipe as a method.

The salad is simplicity itself, bright green, crisp tender asparagus, thinly sliced red onion, and crumbled Feta cheese with a nice vinaigrette.

The deal here, is Alex Guarnaschelli’s handling of the asparagus, with two ice baths and salted and sugared water.

Cool, no? And it really makes for an excellent asparagus salad.


I started with thin spears of asparagus, so didn’t bother peeling them. By all means go ahead and peel thicker stems.

Both Alex and I don’t do that whole “snap the ends off” bit with asparagus – I’d end up wasting half of the stalk! Instead, I cut about an inch off of the woody ends and call it a job well and truly done.

02aboilbzloNow, for the details…

•1 bunch asparagus
•2 tbsp Kosher Salt
•2 tbsp sugar
•Ice water

Once you’ve trimmed and peeled (if you’ve gone that route) your asparagus, pop the stalks into a large bowl of ice water while you set a large pot of water to a boil.

02bicebzloOnce the water has come to a boil, stir in the Kosher salt and then the sugar.

Add the asparagus and boil for two to three minutes, until the stalks are crisp tender and brilliantly green.

Transfer back to the ice bath to stop them from cooking any more and to lock in that beautiful green color.

03bdresssaltsugarbzloTransfer the cooled off asparagus to a clean kitchen towel on a plate and stash in the fridge for a couple of hours to chill and dry off completely before you put your salad together.

Now, about the salad.

Alex called for making a vinaigrette, but I had a bottle of this in the fridge that I thought would work just as well, so I went with that.

04aaspsaladbzloBTW, Thanks, Jenny, for the vinaigrette, it was tasty!

When ready to serve your salad, slice the asparagus on an angle and arrange on a platter with crumbled feta cheese, thinly sliced red onion, and chopped fresh parsley.

Toss with the vinaigrette before serving, or just pass the platter and allow folk to dress their own salads.

It really is all good; especially with a bit of pork risotto on the side.

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Parfait! Pressure Cooker Pork Risotto

06brisottobzloSo far this week, we’ve played around with a nice new beer and milk based marinade for pork (and/or chicken), grilled those marinated pork chops and served ’em with a fine artichoke and cherry peppers topping, and then turned the leftovers into a tasty pork stock.

Today, we’re taking a couple of cups of that nicely flavored pork stock and adding it to some lightly browned arborio rice, onion, parsley, and garlic and making a main course risotto.

04aonionbzloThe cool thing is, I had my pressure cooker out to make the pork stock so, once I was done straining and skimming the fat, I got two uses with only one major clean up of the cooker – always a bonus in my book.

•Leftover cooked pork, shredded or chopped
•2 tbsp butter
04baddricebzlo•2 cups diced sweet onion
•Minced fresh parsley
•2 tbsp Sherry Peppers Sauce
•Pork stock (to measure two cups)
•1 cup Arborio rice
•1/2 cup Riesling
•1/4 tsp black pepper
•1/4 tsp Seasoned Salt
•1/4 cup grated smoke Swiss cheese

04caddstockbzloNo Sherry Peppers Sauce? No worries! Substitute a bit of good sherry and mebbe a dash of your fave hot sauce.

Set your pressure cooker to “Sauté” and melt the butter.

Add the onion and parsley and cook for about eight minutes, until the onion is tender.

Add the rice and cook for another minute or two, stirring to coat the rice with the butter and cooking liquid.

05acookbzloPlace the Sherry Peppers Sauce in a measuring cup, then add pork stock to measure two cups.

Add this to the pot along with the Riesling, the pepper, and the seasoned salt.

Stir, then lock the lid into place and reset to pressure cooker to “risotto.”

06arisottoaspbzloOnce the cycle has finished, release the pressure (be careful of the steam), then open the pot and stir in the cheese and pork.

Re-close the pot, leaving it set on warm, and let it rest for five or ten minutes, until the cheese is melted and the pork heated through.

Give it a taste and adjust the seasonings, if you think it needs it.

Mine was good to go without additional seasonings.

We totally enjoyed this with an asparagus, red onion, and feta salad.

Ermmm, those details to come…

For now, enjoy your risotto.

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Cherry Cobbler

05bcobblericecreambzloI gotta be totally honest; this very good cobbler caused me all kinds of trouble before (finally) turning out correctly.

Part of the trouble was me; I misjudged the amount of cherries and so made the filling twice. Not too, too big a deal, it was a snap to toss together – both times.

The other troublesome bit was the recipe itself; I do not believe that 1/4 cup of melted butter was enough for the cobbler topping; more like 1/2 cup, I’d say.

04btorchbzloStill and all, dotting the baked top with additional butter, melting it a bit with a blow torch, then popping it all back into the oven worked a treat, and got me a very nice cherry cobbler with (really) not too, too much trouble.

01cjuicesbzloCherry Pie Filling:
•4 cups pitted red cherries
•1 tbsp Cointreau
•1 tbsp Brandy
•4 cups white sugar
•1 cup cornstarch

•Cherry pie filling
•1 yellow cake mix
•1/4 cup melted butter*
•1/2 cup pistachios, roughly chopped
(or almonds or pecans)
•1 tsp allspice

02ccherryfillingbzlo*I would suggest 1/2 cup, or follow what I did, below.

Whisk the sugar together with the cornstarch in a bowl and set aside.

Add the cherries (I used 2, one pound bags of frozen, pitted sweet cherries) to a large sauce pan and cook over medium heat until they release their juices.

03bmixallspicebutterbzloBring to a simmer, then stir in the brandy, Cointreau, and sugar/cornstarch mixture.

Note: recall, I did this in two batches; which may very well make things easier to wrangle. You do what you like.

Reduce the heat to low and cook, stirring, until the sugar has dissolved and the mixture has thickened, about 20 minutes. Transfer to an eight inch square baking dish (I opted to use a vintage paella pan, which worked a treat) and heat your oven to 350º.

04acobblerbakedbzloPour the melted butter over the cake mix, pistachios, and allspice in a mixing bowl and stir to combine.

Scatter the cobbler topping over the cherry filling in the pan.

Note how dry it is.

After baking for 35 minutes, mine came out looking like this.


I told you there wasn’t enough butter in the cobbler topping.

I tried two things.

First, I dotted the top with another quarter cup or so of butter and used my kitchen torch to start to melt the butter. It was working, but I was also singeing the top a bit, so…

Second, I popped the whole shebang back into the oven for another 20 minutes.

See how nice it turned out?

Tasted great, too. With ice cream on top.

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Pressure Cooker Pork Stock

02bporkstockbzloYesterday, I posted about these tasty beer and milk marinated bone-in pork chops grilled and topped with artichoke and cherry pepper slices.

Today, I’m taking the pork bones and leftover chops and turning them into about two quarts of very tasty pork stock.

And the cool thing? Since I had enough of the chops and that very nice artichoke and cherry pepper topping left over, I needn’t bother with any additional seasoning.

01achopspotbzlo“Just add water,” as they say.

•Leftover pork bones and chops
•Artichoke heart and cherry pepper topping

01bpotlockedbzloNote: feel free to use beef, chicken, or turkey bones in place of the pork, and if you don’t have some pretty nice artichoke heart and cherry pepper stuff leftover, go ahead and add the usual suspects to your pot:

•4 carrots, quartered
•6 stalks of celery, including tops, chopped
•1/2 red pepper, sliced
01cporkstockbzlo•1/2 yellow onion, sliced
•1/2 large red onion, coarsely chopped
•5 cloves garlic, lightly smashed and peeled
•1 jalapeño, halved (optional)
•4 sprigs fresh rosemary
•A good handful fresh parsley
•4 or 5 stems fresh oregano
•2 bay leaves

Pop your bones into the pot with additional seasonings (unless you’re going with the artichoke heart thing – which, really, was so nice, I may make it again just to use on its own) into your pressure cooker and add water to the “max fill” line.

Lock the lid in place and set the pot for one hour on high pressure.

02astockstrainbzloNote: my pot only went to 58 minutes. Still worked a treat, so don’t fret it.

Once the cycle has completed, release the pressure (be careful of the steam) and strain the stock through a fine meshed sieve, pressing on the veggies to get additional tasty stock out of them.

Allow the stock to cool, then skim the fat off the top.

03bporkbzloYou can keep your stock in the fridge for up to three days or freeze it for up to three months.

I ended up using both options; save enough stock to make a batch of pork risotto – those leftover chops I made the stock out of came out of the pressure cooker wicked tender and flavorful.

I’ll cover the risotto recipe in Friday’s “Parfait!” post.

06ccioppinobzloI also used some of the stock in place of the more usual beef stock to make a fine pot of Cioppino for dinner another evening.

The rest of the the stock, I froze in ice cube trays until solid, then popped into freezer bags for easy access, two tablespoon measure stock balls for whenever I need a bit of nicely flavored, home made stock.

All in all, a fine use for leftover bones and stuff; all in a little bit over an hour.

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Bone-In Thick Cut Pork Chops, Marinated and Grilled, With Artichokes and Cherry Peppers

04bchopsplatebzloSo, yesterday, I shared my new take on buttermilk marinade; “Beertermilk.”

Today, I will take you through turning your nicely marinated chops (or chicken, chicken will work, too) into a fine, kinda fancy, company-worthy even dinner with not too, too much fuss.

Ermmm, especially if your husband does the grilling and you can deal with the sauce and the salad and the company and such. Oh, and the wine…

02achopsmarinadedbzloTo start with, the original recipe called for simply seasoning and breading the chops and popping ’em in the oven.

OK, but kinda basic.

So, I marinated the chops, then added a topping (too thick to really be called a sauce) made up of couple of cans of quartered 02cpeppersartichokesbzloartichoke hearts, some sliced hot pickled cherry peppers, freshly sliced ‘shrooms, grated cheese (more on that later), and seasonings.


•For 2 to 5 thick cut, bone-in pork chops
•2 cans artichoke heart quarters, drained
02bchopsgrillbzlo•8 oz sliced ’Shrooms
•9 or 10 sliced hot cherry peppers*
•2 tbsp cherry peppers juice from the jar
•Minced fresh parsley
•1 tbsp olive oil
•1 tbsp Balsamic vinegar
•2 tsp Sherry Peppers Sauce
•1 tbsp Parmesan cheese

*Look in the Italian Specialty Foods section of your market, or check out a good local Italian Deli.

03aveggiesbzloNo Sherry Peppers Sauce? No worries! Just add a bit of good sherryand mebbe a dash or three (to suit your taste) of your fave hot sauce.

Remove the chops from their marinade about an hour before you  plan on grilling and allow them to come to room temperature.

Heat your grill to medium, then grill the chops for ten minutes per side, until an meat thermometer inserted in the thickest part of the chops reads 145º to 150º.

03bcheesebzloRemove from the grill and place on a platter. Cover loosely with foil and set aside to rest for ten minutes or so while you prepare the topping.

Toss the artichoke hearts with the sliced ‘shrooms, cherry pepper slices, olive oil, balsamic vinegar, juice from the cherry pepper jar, and Sherry Peppers Sauce.

Cook over medium high heat until the ‘shrooms and artichokes are slightly browned, and most of the cooking liquids have been reduced.

03cveggiescheesebzloA note on the cheese: I came across this kinda cool (well, I think it is) blend at Trader Joe’s, which includes Cheddar into the more usual shaved cheese mix.


Sprinkle the cheese over the cooked artichokes and ‘shrooms and toss until the cheese is melted and you have a thick topping for your chops.

04achopsplatebzlo Give it a taste and go ahead and add a bit of salt and freshly ground peppers, if you think it needs it.

I didn’t, but next time plan on passing fresh lemon slices and additional chopped parsley for over the top.

We enjoyed ours with a bit of garlic and cheese bread, asparagus and feta salad, and grilled sweet potatoes with sweet onion and melted cheese.

Details on the salad and the potatoes to come, next week, I think. Tomorrow, we’re gonna turn the leftover chops and bones in a most excellent stock for risotto.

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Beertermilk Marinade for Pork and Chicken

04bchopsplatebzloLongtime followers of this here blog thing-y know that I don’t buy buttermilk, I make it; buy adding a tablespoon of white vinegar or lemon juice in a measuring cup, then adding milk to measure one cup, give it all a stir to mix and set it aside to rest for five or ten minutes.

Voilà! Buttermilk.

But, see, this year, I have discovered how very, very good beer is as a marinade for beef, chicken, pork, you name it.

01abeermilkbzloThen, it came to me!


Instead of using vinegar or lemon juice; I could add a heckuva lot of beer to a bit of milk, add some additional seasonings and a bit of cooking oil, and get a fine marinade.

01bchopsmarinadebzloGenius, if I do say so myself.

•1 cup milk
•24 oz beer (not “lite”)
•3/4 cup veggie oil
•2 tsp garlic powder
•2 tsp Chipotle & Roasted Garlic Grill Mates Seasoning (or your fave steak and chop seasoning blend)
•2 tsp parsley flakes
02achopsmarinadedbzlo•1 tsp celery salt
•1 tsp Black & Red pepper blend (or 1/2 tsp each black pepper and Cayenne)
•1 tsp paprika
•2 tbsp Sherry Peppers Sauce*
•2 tsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)

02bchopsgrillbzlo*No Sherry Peppers Sauce? No Problem! Substitute a bit of Worcestershire Sauce and/or mebbe a dab or three of decent sherry.

Whisk all of the ingredients together, then pour over pork chops (or chicken, chicken will work here, too) in a gallon sized zipper bag.

Close the bag, squeezing to push out any extra air, then flip the bag a couple of times to coat the chops well.

Place on a rimmed plate (to catch any drippage) – an eight inch square glass baking dish works a treat here – and stash in the fridge for at least four hours, but, always more better, overnight, giving the bag a flip and mebbe a squeeze whenever you think of it. Remove the chops from the marinade about an hour before you plan on cooking them and discard the marinade.

Tender, juicy, flavorful chops!

Posted in Spice and Seasoning Mixtures, Marinades | Tagged , , , , , | Leave a comment