A Kitchen Keeper Original - Small Plate Lamb Meatballs

From the kitchen of One Perfect Bite...It's been a deliberately busy weekend. We spent Saturday wandering with  good friends through  Brownsville, and today a slew of visitors mercifully kept us away from the television set. Fortunately, I had soup, chili and meatballs in the freezer, so, no one went hungry, and I was able to sit and actually enjoy the company of my unplanned guests. As I was warming the meatballs, I realized I had never shared this recipe with you. I normally serve the meatballs as an appetizer, but tonight I stuffed them into slider buns to stretch them further. The recipe I use is my attempt to create meatballs like those we had at a favorite tapas bar in Toledo, Spain. These are close, very close. I suspect they are a bit different from others you've tried because they are made with lamb, rather than pork or beef. If you enjoy lamb, you'll love these. They are quite easy to make. I like to prepare them a day before cooking so the flavors of the lamb and mint can meld. That 24 hour timeout is a nice but not necessary step. The cooked meatballs freeze beautifully and while I prefer to defrost them in the fridge, the microwave makes a great substitute if you are pinched for time. Do try these. They are great for unexpected guest or a quick weeknight family meal. And you know what? Emptying the freezer today has freed up space for Thanksgiving make-aheads. Life is good! Here is how the meatballs are made.

A Kitchen Keeper Original - Rainy Day Curried Lentil Soup

From the kitchen of One Perfect Bite......and the rains came down. The Silver Fox and I decided to tempt fate today, and in a crazy moment of blind optimism went to the Mt. Pisgah Mushroom Festival. "How bad can it be?" says he to me. It was not one of our wiser decisions. Rain does not begin to describe what fell from the sky this afternoon, and wet can't describe the condition it left us in. The worst of it was the vendor who makes a mushroom soup to die for, didn't show up this year, so we never got the bowls of soup that might have warmed our innards. We returned home, wet and hungry, with some friends we bumped into at the festival. I decided to make this very quick curried lentil soup, and with some help from my sad looking crew we had lunch on the table in less than an hour. This soup is a pantry affair and it is perfect for a simple foul weather meal. I think you will enjoy it. It is easy to do and I suspect you, too, have all the ingredients you need to make it in your pantry. I love the kick bacon gives this soup, but if you are not a meat eater, use 3 tablespoons of olive oil to saute the vegetables and you'll have a soup more to your liking. Here is how I make this family friendly lentil soup.

A Kitchen Keeper Original - 15 Minute Chicken Hash O'Brien

From the kitchen of One Perfect Bite...Including hash in a collection of my favorite recipes will seem strange to some. A quick glance at the recipe will show just how easy this dish is to make. As a matter of fact, it's so simple that there are foodies who will reject it out of hand. That is their loss, not yours or mine. While I make it less these days, this was a staple in my kitchen when the children were at home and I was working. When the clock and calendar got the better of me, I, without embarrassment, would buy the chicken and frozen potatoes needed for the hash on my way home from work. This hearty dish can be made in one large skillet and you can have on the table in about 15 minutes. While it's completely lacking in sophistication, the hash makes a great weeknight meal, and if you are rushed and the gang is hungry, you might want to give this recipe a try. The only caution I have to share with you regards the amount of salt you add to the dish. I use a chicken bouillon paste to add quick flavor to the hash, but it is salty. While this dish will need additional seasoning, you'll want to add additional salt in small increments if you use the paste. Frozen Potatoes O'Brien contain peppers and onions. Make sure you use them rather than regular hash brown potatoes which are not seasoned. I think you'll like this hash. It is hearty, easy to make and tasty. Your family will enjoy it. Here is how it's made.

A Kitchen Keeper Original - Harvest Moon Pumpkin Cake

From the kitchen of One Perfect Bite...This is a wonderful cake for family or informal fall gatherings. It relies on fall harvest products, so I know you'll have no trouble purchasing or picking the ingredients needed to make this simple cake. You'll also be happy to know that the recipe is so easy that young and inexperienced cooks can put the cake together in a matter of minutes. The end result is a cake that is moist and delicious. It also transports well. I like to bake the cake in a 13 X 9-inch pan, but if you want something with greater presentation value, pull out your bundt pan and have a go at it. You'll have to plan on at least an hour for baking if you go the fancier route. I must admit I cheat a little when I make this cake. I soak my raisins or cranberries - cranberries are my preference - in orange liqueur because I've found it adds wonderful flavor to this amazingly simple cake. If you want really happy raisins, brandy or rum could also be used. Like most cakes that are made with fruit and nuts, the flavor of this one improves with age. I bake the cake at least a day before I plan to serve it, and because it is so moist, I like to keep it in the refrigerator to mellow. The cake can be served without icing, but the Silver Fox likes his with a dollop of whipped cream that's been flavored with orange liqueur. If I'm taking the cake to a meeting or another home, I'll dust the top of it with confectioners' sugar. I do hope you'll give this family treat a try. Using field pumpkins, apples from the orchard and cranberries scooped from the bog, would make this dessert truly spectacular, but we do have to get real here. So, take out your can opener and grab what you need from the pantry and have a go at this one. You won't be sorry. Here is how this pumpkin cake is made.

A Kitchen Keeper Original - Greek-Style Chicken Soup

From the kitchen of One Perfect Bite..."Mm! Mm! Good!" That slogan and the sound of a can opener marked, and possibly marred, my childhood. My mother made only brand named soups, and it was years before I knew that the chicken and tomato varieties came from anything other than a can. When my children were small, I developed a reputation for making the best peanut butter sandwiches in town. My own children took them for granted but their friends couldn't get enough of them. My secret then was threefold. I used homemade sandwich bread, spread the bread with butter and then topped it with peanut butter and homemade jam. Over the years, I've also developed a reputation for soup that rivals that of my PB&J's. I, of course, have another secret that I'm going to share with you tonight. I use concentrated (double strength) beef and chicken broth to make my soups. Normally, I make my own stock and boil it down, but I've come across a couple of products that I use when my homemade version is not available. I also use them when I'm rushed and want a soup I can get on the table quickly. I like the reduced sodium varieties of Better Than Bouillon and the relatively new Knorr Homemade Stock. If you use either of these products, you'll want to use additional salt judiciously. I really like the soup I'm featuring tonight. Because it uses orzo and deli chicken, it is simple to make and you can have it on the table in less than 45 minutes. It's a riff on the famous Greek Avgolemono, but this chicken soup is more substantial and a perfect way to stimulate peckish appetites. I do hope you'll give it a try. I make it at least once a month and once you taste it I think you'll see why. Here is how this very simple soup is made.

Greek-Style Chicken Soup with Orzo...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon olive oil
1-1/2 cups diced white onion
1-1/2 cups shredded carrots
1 teaspoon kosher salt
8 cups hot double strength chicken stock, divided use
1-1/2 cups orzo
3 cups boned coarsely chopped deli rotisserie chicken
4 eggs
1/3 cup fresh lemon juice
Salt and Pepper
1 tablespoon fresh oregano

Directions:
1) Heat olive oil in a stock pot over medium high heat. Add chopped onion and salt and saute for 3-4 minutes, or until softened. Do not brown. Add carrot and saute for another 2 minutes. Sprinkle vegetables with salt.
2) Place 1 cup chicken stock in a blender. Add 7 cups of chicken stock to pot and bring to a simmer. Once stock is simmering, add orzo. Cover pot and simmer for about 10 minutes, or until orzo is tender. Add chicken and warm through.
3) Add eggs and lemon juice to the cooled stock in the blender and blend until the mixture is frothy.
4) Slowly pour egg mixture into hot soup, stirring constantly until it is completely mixed in. Do not bring to a boil or eggs will curdle. Add oregano and stir into soup. Adjust salt and pepper to taste. Serve immediately. Yield: 6 servings.

                    

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A Kitchen Keeper Original - Limpa-Like Rye Batter Bread

From the kitchen of One Perfect Bite...Bread is an addiction of mine, and the number of recipes I've featured for it over the years is proof of my weakness. What may be surprising is my decision to include this super simple batter bread as the first loaf in my Kitchen Keepers collection. Here's why. It is fast and easy to make and nearly impossible to spoil. Batter breads are no-knead yeast breads that are made with all-purpose or bread flour. They are beaten just until the gluten in the batter is developed, considerably reducing the time needed to make them. The consistency of the dough makes it impossible to knead and shape, so the form of the finished loaf depends on the pan in which it is set to rise. This recipe is scaled to make a single loaf, which is great for those of us who would love, but shouldn't have, a second loaf sitting in the bread box. Limpa is a light Swedish bread that's set apart from other seeded loaves because orange zest and cardamom are added to the dough to heighten its flavor and fragrance. Believe me, one whiff of this bread will convince you that Limpa smells every bit as good as it tastes. Whenever possible, that means I have it in the pantry, I use bread flour to make Limpa. If I don't have it readily at hand, I'll use all-purpose flour. Bread flour has a protein content that helps to create more gluten and a higher rise in yeast breads, but all-purpose flour is a more than adequate substitute. I tend not to stress the ingredients I use to make this bread. I've been known to use honey and caraway seeds if that will save me making a trip to the store. It takes about 10 minutes to get this dough ready for its first rise, and you can have it on the cooling rack in 2 hours. It is nearly effortless to make and the only thing you have to avoid is allowing the dough to rise for too long a period of time. If you allow it to do that, it may collapse on itself. Stick to the times suggested in the recipe and you'll be fine. Here is how this ultra-easy loaf of Limpa bread is made.

A Kitchen Keeper Original - Chicken Cutlets with Onions, Capers and Cream

From the kitchen of One Perfect Bite...I make this dish 10 to 12 times a year, alternating the use of capers with chopped Sicilian olives, depending on the preference of those who will be sitting at the table. Either way, it is a simple dish to prepare and the frequency with which it appears on my table is a clear indication that it's a family favorite. The chicken takes about 30 minutes to cook, but because I've added a brining step, it will take an additional hour of wait time before cooking can actually begin. If you are not held hostage by the clock, the chicken makes a perfect weeknight meal that is fancy enough to serve to guests, as well as to your family, who will sing praises to your name. If you consider brining to be wretched excess, you can, of course, bypass the step, but the downside of that is you'll never know how good this dish can be when the chicken is allowed to absorb the flavors of the brine. Osmosis allows the brining liquid to penetrate the tissue of the cutlets, improving their flavor and texture as the proteins in the muscle structure are broken down by the inward flow of salt water to the tissue. I also use a jaccard to tenderize the breasts prior to dunking them in brine. I can hear some of you thinking, "She thinks I'm made of time," but truth is small steps can make a huge difference in the quality of the dishes we serve to our family and friends. Years ago, I was a fan of Caprial Pence who used the jaccard on chicken she served in her restaurant. If it was good enough for her, it's good enough for me, and I've used the technique for over a decade now and no one complains about tough chicken.

You'll notice that I've used instant flour as a possible ingredient in the recipe below. This is another restaurant technique that I use in my own kitchen. The flour can be found in a canister in any large super market and it has become my favorite coating for meat and poultry that needs to be dredged before it is sauteed or fried. Instant flour - the best known brand is Wondra - has the consistency of baby powder, but, like cornstarch, it produces meat and poultry with a lighter and crispier coating than that produced by all-purpose flour. The coating helps prevent toughening of the surfaces exposed to direct heat. Lest you think the use of instant flour is something I've conjured from the miasma, you'll feel better knowing that Jacques Pepin, David Bouley, Eric Ripert and Mario Batalti are also fans of he product.

I'd also like to talk about the use of dry vermouth in this and other of my recipes. Overtime, this has become a convenience for me. The Silver Fox and I are not big drinkers. We are not prudes, but we've both reached a point in life where calories count, and we've made a conscious decision to chew rather than sip our calories. That means I rarely have a bottle of white wine in the refrigerator, and vermouth, which has a shelf life of 3 to 6 months, is a simple and obvious substitution for it. Vermouth is a fortified white wine that is mildly flavored with herbs, spices, and fruits. It is a lot less expensive than the dry white wines that are suitable for drinking, and while its flavor is a little different from a straight white table wine, it works wonderfully well when cooking savory dishes. I recommend you find a brand you like and stick with it when you cook. Flavor is not consistent from one brand to another and the balance of herbs and spices can throw off a recipe, so stay with what you know. Cook's Illustrated has recommended the use of Gallo Dry Vermouth. It is not too highly spiced, so its components won't go to war with the ingredients in your dish. It is also cheap! I do hope you'll give this recipe a try. Here is how the cutlets are made.

Peanut Butter Swirl Brownies

From the kitchen of One Perfect Bite...This simple recipe makes a better-than-average fudge brownie that's perfect for school lunches or toting to fall meetings. The recipe is straight forward and, happily, is suitable for young cooks to make on their own. The brownies stay soft and chewy for days if they are wrapped and stored in an airtight container. They won't be the prettiest specimens to come from your kitchen, but they are delicious and will add 'creds' to your reputation as a cook. I have one small caution to share with you. The peanut butter swirl that tops the brownies is molten hot, so unless you have a band-aid fetish, don't test for doneness using the tips of your fingers. I speak from bitter experience. The brownies need to cool for an hour before they can be neatly cut. I love peanut butter, so I, of course, am awfully fond of this recipe. I do hope you will give it a try. Here is how the brownies are made.

School Night Suppers - Skillet Stroganoff

From the kitchen of One Perfect Bite...Here is another quick-fix meal that will help you cope with a busy fall schedule. The base of the dish is ground beef and the addition of mushrooms and sour cream make it a bit like a beef Stroganoff. However, the addition of pasta takes this one-skillet dish in a whole other direction. The recipe which was the inspiration for this meal comes from the blog Taste and Tell. Rotini was used as the pasta in that recipe. I've come to the conclusion that rotini is nothing more than small rotelle, and I honestly think that any small pasta can be used in its place. It takes about 15 minutes to assemble the skillet and you'll need another 30 minutes to cook it. The good news is that all of the cooking is done in the same skillet, so the dish also qualifies as a one dish meal. The pasta makes this a substantial meal and it is one I think your family will enjoy. Here is how it is made.

English Muffin Bread

From the kitchen of One Perfect Bite...In the beginning days of One Perfect Bite, I made English muffins as a curiosity. There was no compelling reason to do so, but I wanted to add another notch to my belt and prove, basically to myself, that should the need ever arise, I had English muffins covered. While the process was not hard, it was way too much work for something I could buy in the grocery store just five minutes from my home. When I saw this recipe in Cook's Country magazine I had to give it a try. The bread seemed easy to make and I was curious to see if it bore any resemblance to the real thing. I can report that the recipe makes loaves that are dense and chewy and packed with nooks and crannies that are just waiting for a pat of butter and schmear of jam. Slices of the bread  are almost like English muffins, and if you enjoy working with yeast, I urge you to give this recipe a try. The loaves are made like a batter bread and if you avoid overmixing, you just can't go wrong. Here is the recipe.

School Night Suppers - Shrimp and Rice Skillet

From the kitchen of One Perfect Bite...This is another skillet supper that I hope will make the transition from summer to fall meals a bit easier for you. The dish was inspired by a recipe I found in the Hunt's Signature Recipe Collection, that you can view here. I've made some changes to their version and those changes  are reflected in the recipe that appears below.  In order to cut the preparation time for this dish, I use two skillets and simultaneously cook the rice and shrimp, rather than staging their preparation in one shared skillet. I've also replaced the liquid in the Hunt's recipe with a Bloody Mary mix that adds wonderful flavor without the addition of myriad herbs or spices. If you decide to use my version of the recipe, it is important to keep an eye on the rice and add water or stock if it begins to dry before it is fully cooked. I think those of you who try this recipe will be generally pleased with the results. It lacks the finesse that most of us prefer for a company dinner but it makes a great family supper when served with a crisp salad and a good peasant bread.  The dish is easy to make and it can be on the table in about 30 minutes. Here is how it's made.

School Night Suppers - Cajun Rice Skillet

From the kitchen of One Perfect Bite...I'll be working on a series of recipes this fall that are perfect for busy weeknight suppers. Tonight's feature has been child tested and it was a hit with the back-to-school crowd, particularly the high school gang. Lest I get ahead of myself, I've long suspected that teenagers will eat anything, and the seven year old sitting at my table moved every kidney bean to the side of his plate, so my ego has been kept in check. Despite the vagaries of appetite gathered around my table tonight, this is a delicious skillet supper and it's easy enough for the older kids to make for themselves. Save for the sausage, this is a pantry meal and a quick one at that. I've labeled it "Cajun" because that's what the spice mix I had in the pantry was called. I learned a while back that the difference between Cajun and Creole food is based on the location from which the dish comes. Both have French roots, but Creole, or city, dishes are more refined and use more protein than their Cajun country cousins. I used a small amount of Linguica in the skillet I prepared, but Andouille or hot Italian sausage can also be used. I am very fond of casseroles and I really enjoyed this one. I think you will, too. Here is how this simple, filling supper is made.

Roasted Grape Muffins

From the kitchen of One Perfect Bite...Heaven help us all. This weekend, I've been experimenting with roasted grapes and used them in both sweet and savory dishes. My favorite application was their use as an accompaniment to a roast pork, but I also came up with recipes for muffins and scones where the grapes are used in place of berries or nuts. Roasting the grapes heightens their sweetness and changes their texture. I really think you'll like them roasted. The first of my experiments was for the muffins I'm sharing with you tonight. Italians make cakes that use grapes and olive oil as ingredients. Those recipes were the inspiration for these muffins which are child-simple to prepare. They have a moist crumb, but the sprinkling of sugar they receive before going into the oven, gives the crust a crunch that plays nicely against their moist interiors. These muffins are not overly sweet and they are great to serve for breakfast or at a coffee or tea. I do hope you'll give this recipe a try. Here is how the muffins are made.

Frosted Banana Bars

From the kitchen of One Perfect Bite...This recipe produces light, fluffy and moist banana bars that are a perfect way to use those nasty 'nanas that accumulate on top of your refrigerator. The bars, which are mildly flavored, are frosted with a cream cheese icing that adds richness to an otherwise plain dessert. It takes about 20 minutes to make them, and depending on the pan size you use, 25 to 35 minutes to bake. The original recipe calls for a jelly-roll pan for baking. As you can see, my bars, which baked in a standard 13 x 9-inch pan, are higher than those that would be produced in the larger pan. Somewhere in this house a jelly-roll pan is lurking, but it defied my efforts to find it tonight and I settled for what was readily at hand. My bars took 35 minutes to bake. This simple recipe makes a large batch of delicious bars and I urge you to try it.  Here is how the bars are made.

Brown Sugar Banana Bread

From the kitchen of One Perfect Bite...I rarely buy bananas these days. Years ago, they had a constant presence in our fruit bowl, but nowadays the Silver Fox and I seem unable to eat a bunch before it blackens. As it happens, I bought a small bunch of bananas at the farmers' market last Saturday. I did not know that a vacation bound neighbor would make me the recipient of her fruit bowl the following day. I suddenly had a lot of bananas on my hands. Fortunately, I also had some time to search for new ways in which they could be used. Rather than get too wild, I decided to make new versions of old recipes that I knew the Silver Fox would enjoy. If you are looking for new recipes for banana bread and cake, I think you will enjoy the recipes I'll be featuring the next few days. I really like this brown sugar version of banana bread. It produces a moist loaf that has a deeper flavor than other banana breads I've tried, but it is just as easy to make. I do hope you'll keep this recipe in mind the next time your bananas turn nasty. Here is how this simple bread is made.

Chipotle Cheddar Cornbread

From the kitchen of One Perfect Bite...I can't imagine ham without cheese or peanut butter without jelly. Some foods are just made for each other. In our house, chili falls into that category. I can't remember the last time I made a chili without serving cornbread on the side. I know you already have a recipe for cornbread, but I hope you are adventurous enough to give this loaded cornbread from the Culinary Institute a try. The only hard and fast rule for making cornbread is not to overmix it. I have one other to share with you. When you add ingredients to a standard cornbread it will require more time to cook. Make sure your bread is done before you take it from the oven. I have never had great luck keeping cornbread because it stales so quickly. When I have leftovers, I cube and freeze the cornbread and use it as the base for stuffing pork chops or chicken. Do give this recipe a try. I know you will like the cornbread. Here is how it's made.

Vegetarian Chili

From the kitchen of One Perfect Bite...I am surprised every time I make this chili. It's remarkably flavorful for something that cooks so quickly and is very easy to make. I pulled this from the freezer for our supper tonight. I made it two weeks ago for a meat heavy barbecue and wanted something to offer those who did not want hot dogs or hamburgers. Actually, I made it for myself because I'm cutting back on red meat, and I so liked the recipe that I doubled the ingredients in order to have leftovers as a meal later on. As it turned out, I didn't have a lot to freeze because the meat eaters topped their hot dogs with my vegetarian chili. I suspect those of you who are avoiding or cutting back on meat will really enjoy this chili. It is well-flavored and filling and it is as simple as pie to make. The recipe was developed by Bill Telepan, a New York chef and restaurateur, and it has appeared in so many publications that I can't determine who first published it. I do hope you'll give this recipe a try. You will not be disappointed. Here is how this version of vegetarian chili is made.

Pound Cake with Pecan Glaze

From the kitchen of One Perfect Bite...This is a homely cake that makes a great base for ice cream or macerated berries. I pulled this one from my freezer last weekend to dress up an otherwise plain dessert. It had been in the freezer for nearly 3 months, so you can add "good keeper" to other descriptors in its pedigree. The cake is simple to make and the glaze makes it a bit special. While I love pound cake, it can be a ho-hum affair and its simplicity often prevents it from being served to guests. I served this one with butter pecan ice cream and a butterscotch sauce. There wasn't a complaint at the table. I know most of you already have several recipes for pound cake in your files, but on the odd chance you are looking for another one, I urge you to give this version a try. Here is how the cake and glaze are made.

Peanut Butter Bars

From the kitchen of One Perfect Bite...The Oregon countryside begins to brown in early July. The gorgeous green that gives the Emerald Valley its name, fades when hay is harvested and a buff tan replaces green until winter rains begin to fall. The heat has kept us housebound this weekend, and I've been using some of that "found" time to experiment with recipes for the blog. While I often make peanut butter sheet cake, tonight's peanut bars are a first for me. Their color reminds me of the hay fields after the harvest. I've had this recipe for several months now, and today was a perfect time to give it a try. It caught my eye because I love peanut butter, and, to my delight, peanut butter is used to make both the cake and the frosting. Were that not enough, the resulting bars are topped with chopped peanuts. I'm happy to report I like this recipe. The bars which are more cake than cookie are simple to make and I think you will enjoy them, too. Here is how they are made.

Asian-Style Glazed Salmon

From the kitchen of One Perfect Bite...I had planned to share a grand dessert with you tonight, but time caught up with me and it never quite made it to the oven. Tomorrow will be a better day, I promise. What I do have to share tonight is an easy Nigella Lawson recipe that is perfect for guests as well as family. The recipe is self-explanatory and the salmon comes together quickly. While I made a few minor changes to her recipe, I wanted to share the original version with you, and simply tell you about the changes I made. As you probably can tell from the photo, I used Atlantic salmon for my version of the dish. I had the fish monger cut a single thick fillet to makes its preparation even easier than in the original recipe. I also left the skin on and removed it just before serving. Over the years, I've learned that the flake test is really the most reliable way to determine if a fish is done, especially if you are working with thick fillets. The sugar in the marinade makes the fillets prone to scorching, so you'll want to carefully watch them as they cook. I make it a point to have everything else I plan to serve with dinner ready to go before I begin to cook the fish, It comes together so quickly that there won't be time for anything else once its done. This is a really nice recipe and I think you'll use it often. Come back tomorrow for the dessert recipe I had planned to feature tonight.