R.I.P – My Big Dog

I am not sure this will ever get easier, but I do miss my big dog. I want another GSD, but I just do not think he will ever measure up to my Duke.

Duke was a strange combination of total laid-back dog and guard dog depending on the circumstance. I miss him every single day. And I will get another GSD – sooner rather than later.

He loved peanut butter, cottage cheese, sweet potatoes, any other kind of cheese, boiled eggs, ham, chicken, chicken water (what you boil the chicken in), turkey, more peanut butter and more sweet potatoes. So spoiled. But that is my job.

To my big boy – My Duke, big dog, puke (sorry, it was a nickname), brown, the best boy ever. And my very best guard dog.

Every single day I miss you.

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Sometimes others do things better than I do. German potato salad –

I have finally given in for real to the fact that sometimes other people do things much better than I do.

Case in point,I have been trying to make German potato salad as good as the Creamery for years. It seems to be an effort in futility. I would love to find someone in the family to give me the recipe, but that, I doubt, will happen.

So my lack-luster versions or even decent versions, have been just that, to me – lack luster compared to the Creamery. I thought about it so much before our Easter picnic luncheon and realized that be beloved father-in-law loved a canned German potato salad. And, honestly, it was the first German potato salad I had ever had too. So, damn it, I just did that.

Read German potato salad is what I went for – I mean, why not? My in-laws like it, I like it the MotH likes it. The Boy likes it. Why make things more difficult?D&D_1846

That is not to say that I did not “decorate” it. I added minced chives and some amazing local (Fairhope, AL) Bill-E’s bacon. Because, um, again why not gild that lily?

Misen Chef’s Knife – one of my new favorite things.

Incredible Knives
Honest Price

That is what Misen says about itself and at this point I do believe it.

I have been a fan of Misen since I first saw them and so I subscribed to their email. A few weeks ago I received an email about a discount and some really decent shipping costs. I loved the idea that Misen was trying to make a knife that normal people could afford, but could be appreciated by people that really wanted a good knife. Is it possible to make a really good knife without it breaking the bank? Yes, yes indeed.

D&D_1836I have to say that when I took this knife out of the box it was so comfortable and balanced that I was astonished. Granted it came sharp as hell, but it just felt right. If that makes any sort of sense. I have rather small hands, but I handed it to the MotH and he understood that there was a balance to it. I think that tells you a lot about the construction of this knife.

I know it sounds dorky, but it made me really happy – yes, really happy. I have kind of stopped doing Thing of the Month and just turned it into Favorite Kitchen Things and this fits that bill, um, perfectly.

Deviled Eggs

I guess it is just a requirement that you have some sort of egg – thing for Easter – spring and all. So I made deviled eggs. Again for The Boy – he will eat them anytime.

This is again, another no-recipe recipe. I have done this so many times, but to be honest, I do not eat deviled eggs – at all, ever. I like egg salad, so this really does not make sense, but there it is. D&D_1839

So here is how I make hard-boiled eggs. Put eggs in a decent-sized pot and cover with at least an inch of water. Heat the pot to boiling and removed pot from heat, put on a lid and let sit for 13 minutes. Yes, 13 minutes. Dump the hot water out and add cold water and bash the eggs against the side of the pot. Let sit for a few minutes  – peel the eggs and cut in half cleaning the knife between eggs so no yolk gets on the white part.

Remove the yolks and put into small-ish bowl. Add a little Duke’s mayo* and some Dijon mustard – I go with a smidge more mustard than mayo. Add 3 Tbs of drained sweet pickle relish and one more not drained. Taste and decide on salt and pepper.

Put the yolk mixture in a zip top bag and cut off a corner to make a tip to pipe the yolks into the whites. Then decorate. This time I decided on chives and really amazing local bacon, but I also like minced shallots and I really like paprika. I guess it is a Southern thing – the paprika, not the shallots. Parsley is always nice.

It is funny how I like egg salad, and plan to make some soon, but do not like deviled eggs when in reality they are not that far apart. Strange.

* A Southern staple – you must not be without it, ever.

Peanut Butter Chocolate Chip Cookies 

The Boy asked for these and I always try to make things that make him happy. So I made these for Easter. It is a peanut butter cookie that I had never tried, but instead of peanut butter chips, I used semi-sweet chocolate chips because that is what the Boy requested.

It is an odd thing. I love peanut butter – peanut butter and apple jelly sandwiches, peanut butter toast, peanut butter in my oatmeal – with raisins if possible – but I am not a huge peanut butter cookie fan. I think it is because so many of them have a dry, sandy texture. I also do not like peanut butter mixed with chocolate. As I have said over and over, I am not a chocolate person and there are only a couple of things I like mixed with my chocolate – caramel, toffee, or nuts – or some combination of the three. No peanut butter, no coconut, certainly not orange, oh dear lord, please no mint, blech. I know, I am seriously fussy – about just about everything.

Anyway, back to peanut butter – this is a recipe I’ve had for years and have never tried so this gave me the perfect opportunity to do so. This is … wait for it … a Gwyneth Paltrow recipe that I have modified, but I will qualify that by saying it is a recipe from her maternal grandmother that her grandfather loved. Family recipes are the vast majority of the time a very good thing. So I tried this – it’s easy to put together with things that I had on hand which to me is a huge bonus. If you compare it to the original, I did make a few changes (I only use light brown sugar for instance) and swapped out the peanut butter chips for semi-sweet chocolate chips, per the Boy’s request.D&D_1841

I have learned over the years that if you taste the raw dough you will get a good sense of what the cookie will taste like and I thought this worked out well. I also made a test cookie with no chocolate chips just to try it as a straight up peanut butter cookie. It worked well. That said, it is a soft cookie, so it is best to let it cool completely before moving it about too much.

Hood approved of, and ate half of, the plain peanut butter cookie – think there might be some dog treats with this in the future.

1 1/4 cups all-purpose flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp table salt
8 Tbs unsalted butter, room temperature
3/4 cup smooth peanut butter **
1 cup light brown sugar, lightly packed
1 large egg, room temperature
1 tsp vanilla
1 1/4 cups semi-sweet chocolate chips
Sanding sugar for the top (optional)

Preheat over to 350 degrees. Line a baking sheet with parchment paper.

Sift together dry ingredients over a piece of waxed paper. In the bowl of a stand mixer, cream together butter, peanut butter, and brown sugar. Mix in egg and vanilla. Add flour mixture a little at a time. Stir in chocolate chips.

Using a cookie scoop (disher), place cookies about 1 1/2 inches apart on baking sheet. Sprinkle with sanding sugar if your going for that thing (nice crunch). Bake about 10 minutes rotating pans half way through baking. Let rest on baking pan for at least 4 minutes then move to cooking rack to cool completely

* I always use unbleached, just a habit.

** I am a Jif PB person.

Source:  Modified from Epicurious

Baked Beans

I do realize that I have (probably – mostly) posted about this before. It is one of those not-recipe recipes. This is a mix of my mom’s baked beans and my former mother-in-law’s baked beans. But it really is something special. I am glad to be the one who mixed these two recipes together.  And I am really glad that that had a great mom and one of the best mother-in-laws. And for many years I have had another mother-in-law that I love like a mom.  D&D_1442

It is kind of stupid, but also ironic, that I use Bush’s* vegetarian beans but top them lots and lots (and lots) of bacon. I do kind of like that the vegetarian beans are kind of neutral so I get to flavor them the the way I want. That means lots of brown sugar, mustard (yellow = more vinegar), yellow onion,  Worcestershire sauce, and baking it slow and easy. That is how baked beans work. This is not something you can rush at all. Nope.

When the Boy and I had a Wednesday Night Cooking Class about this, the most important thing I could tell him about this is test the flavors before you put this in the oven. Figure out the balance – do you need more of something to balance this out. Because if you cannot figure that out before putting it in the oven, you will not be happy. Baking only concentrates the flavors. But when you top the whole thing with lots of bacon, that somehow fixes everything.

* My favorite brand of beans. Dog not withstanding. He’s cute, but …

 

Butter usage – by month – April 2016

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Peanut Butter Chocolate Chip Bars – yep

2 April –  8 Tbs – Peanut Butter Chocolate Chip Bars (for Heather)

9 April – 8 Tbs – Salted Crispy Oatmeal Butterscotch Cookies

11 April – 2 Tbs – Everyday Orzo (once again amazing!)

13 April – 8 Tbs – Buttermilk Chocolate Chip Cookie Bars

16 April – 12 Tbs – Buttermilk Bundt Cake with Lemon Glaze – don’t do this

17 April – 7 Tbs – Italian Cream Cake

21 April – 8 Tbs – Lemon Ricotta Cookies – don’t do that either, do this

28 April – 12 Tbs – Brown Sugar White Chocolate Macadamia Nut Cookies

30 April – 5 Tbs – Mac and Cheese My Mom’s recipe, as such which I will say again – just do it. Really. Not kidding.

30 April – 8 Tbs – Brown Sugar Pecan Scones

78 Tbs = 9.75 sticks = 39 ozs = 2.4375 pounds

Not great, but not a ringing endorsement either. And from what I can gather my May does not start out any better. Crap.