Microwave Cauliflower Cheese for One

Microwave Cauliflower Cheese for One is one of my favorite lunches. If you work from home and usually have a quick lunch on your own as I do, it's great. And it gives my microwave something to do besides heat up our microwavable moist-heat hot pads we're always laying on one injury or another!

It took me a long time to come around to microwave ovens. I think I was the last person on the planet to get one, after being urged to by my elderly father! Still, I don't cook in it. All I ever use it for is to heat up those hot pads or a plate of leftovers, or to melt a bit of butter. Glad to find another use for it.

This is so quick and easy and doesn't make a big cooking mess in the middle of the day. Just cut up the cauliflower, stir up the seasonings and water, pour it on, cover, and pop it into the microwave for 6 minutes. 

While it's cooking, shred the cheese, stir the cornstarch into the milk. When the microwave dings, take out the cauliflower, drain off the liquid, stir in the cheese and milk, zap it for another 2 minutes, and Bob's your uncle!

Of course, microwave ovens are all different, so your times might not be the same as those that I figured out for mine. What do you use a microwave for? What sort of things do you usually have for lunch?

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Microwave Cauliflower Cheese for One

(Makes a bit over 1 cup)

1 1/2 cups (6 ounces/170 grams—about quarter of a 2-pound/1 kg cauliflower) cauliflower florets
1/8 teaspoon salt
Pinch of coarsely ground black pepper
Pinch of cayenne
Pinch of dry mustard
2 tablespoons (1 ounce/30 ml) water
1/2 tablespoon (0.25 ounce/7 grams) unsalted butter
1/2 packed cup (2 ounces/57 grams) shredded cheddar or other cheese
1/4 cup (2 fluid ounces/59 ml) milk
1 teaspoon cornstarch or tapioca flour

Note: You can use all cheddar, if you like, or a combination of cheeses. I think using half Monterey jack makes it creamier. And, at the same time, you can toast a few fresh breadcrumbs on the stovetop for a pretty topping. 😉

1 Put the bite-size cauliflower florets in a 2-cup glass measure (I love my Pyrex glass measuring cups!). In a tiny bowl, stir together salt, pepper, cayenne, and dry mustard; stir in the water. Pour over the cauliflower and add the butter. Cover (I use a 6-inch silicone lid) and microwave on full power for 6 minutes (your oven might differ), until tender or nearly so (whatever you prefer). Drain off the liquid.

2 Add the cheese to the cooking cup. In a little bowl, stir the milk and cornstarch together. Stir it and the cheese into the cauliflower. With the lid ajar, microwave on full power for 2 minutes (your oven might differ), until the cheese has melted and a smooth sauce has formed. 

3 Stir and serve on a small plate and, if you're feeling fancy, garnish with toasted breadcrumbs. Or just eat it out of the measuring cup; I won't tell! 😁 

BTW, that's one of my pretty ThermoWorks hot pad/trivets (my favorite pot holders) in the photos.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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Turkey and Dressing for Two - Classic Bread Stuffing

We enjoy a turkey dinner a few times throughout the year, and since it's just the two of us most of the time, this is an easy way to do it. Just enough turkey for two and just enough dressing for two--if one of the two is crazy about dressing (that would be me!). 

My father would have appreciated this post. He was not a turkey fan, did not appreciate leftovers, and refused to eat turkey more than once a year. 

Do you call it stuffing or dressing? My family called it dressing, whether it was baked inside the turkey or in a dish. Like my mother before me, I've tried all kinds of variations/add-ins--sausage, dried fruits, nuts--someone even snuck an egg into it once; but my favorite is the classic bread stuffing.

Unfortunately, I'd used up my stash of Make-Ahead Turkey Gravy and Broth (in anticipation of having to switch everything to a new refrigerator last week), but we made do. But do make that first if you're going to be doing the full-on, big deal turkey dinner. 

Which also includes: Perfect Mashed Potatoes, Maple-Pecan Sweet Potato Puree, Cranberry Sauce, and perhaps Chocolate Cream Pie for Two.

To serve four people, use a 13x9x2-inch baking dish and two packages of cutlets; no need to double the dressing recipe. I might post just one more turkey dinner related recipe next week. What is your favorite item on the menu?

May not look pretty or colorful in the baking dish, but when you plate

it up with gravy, sweet potatoes, cranberry sauce and green vegetables,

it looks verrrry photogenic!

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Turkey and Dressing for Two 

The Dressing

3/4 pound (12 ounces/340 grams) good white and/or French bread, sliced and cut into 1/2-inch cubes

1 stick (4 ounces/113 grams) unsalted butter
1 cup chopped celery
3/4 cup chopped onion
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
2 teaspoons poultry seasoning
1 3/4 cup (14 fluid ounces/414 ml) homemade turkey broth or low sodium chicken broth

The Turkey

1 14.4-ounce (408 grams) turkey breast cutlets (5 cutlets, boneless and skinless)

Note: Of course, you can skip the bread, salt, pepper and poultry seasoning AND Step 1 if you pick up a box of seasoned stuffing mix. There are even some organic brands now. It all depends on whether you can find one seasoned the way you like, and that might prove very difficult. 

1 Lay the cubed bread out on a sheet pan and place it in the cold oven for 48 hours, stirring twice a day, to dry it out. My mother always dried the bread out in a warm oven because she couldn't have her oven tied up for two days! Just preheat the oven to 325F/165C/Gas3, and pop the sheet pan in for 50 minutes or so, stirring halfway through; cool completely.

2 In a 3-quart saucepan, melt the butter and cook the chopped celery and onion, with 1/4 teaspoon each of the salt and pepper, until very soft, about 15 minutes. About 5 minutes in, preheat oven to 350F/180C/Gas4. Stir in the remaining 1/4 teaspoon each salt and pepper and the poultry seasoning. Add the bread cubes, lightly crushing some or all of the cubes, depending on what texture you prefer. Stir until bread and vegetable mixture are thoroughly combined, then gradually stir in broth. Taste and adjust seasoning. Add a bit more broth if you like a moister dressing. 

3 Transfer the dressing to a greased 8x8x2-inch baking dish, pressing it down lightly.* Season the cutlets on both sides with salt and pepper. Lay them on top of the dressing; they will be overlapping a bit. Cover the baking dish tightly with a square of aluminum foil. Bake for about 45 to 50 minutes. Both the cutlets and the dressing should register 165F/74C on an instant-read thermometer.

* You can do this a day ahead, then add the turkey cutlets just before baking.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

Fresh Tomato Pasta

My two tomato plants that grew so huge that I call them tomato trees are still giving me more tomatoes than I know what to do with. But I kinda do know what to do with them because I never tire of this fresh tomato pasta or my Tomato Galette or Tomato Tart.

Watercolor sketch of my biggest gardening success ever.

These cherry, or grape, tomatoes just keep on coming.

I've made this with fresh herbs when I have them, but have written it down for you with dried herbs because everyone always has those. My herbs, planted near the tomatoes like always, were soon completely obliterated by these two giant tomato plants, so I've been using dried.

This is so quick and simple, you might find yourself making it a lot! Just toast a few slices of Sourdough Artisan Bread, pour the wine and call it Dinner! 

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Fresh Tomato Pasta

(Makes 2 to 3 servings)

4 tablespoons (2 fluid ounces/59 ml) extra virgin olive oil

1/4 cup chopped yellow onion
2 cups halved cherry or grape tomatoes
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon red wine vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1/16 to 1/8 teaspoon crushed red pepper flakes
1/2 pound (8 ounces/227 grams) mini penne pasta, cooked and drained
2 to 4 tablespoons grated parmesan

Garnish: fresh basil or flat-leaf parsley

1 Boil the water for the pasta. I boil about a quart of water with 1/2 teaspoon of salt in a 2-quart saucepan for 1/2 pound of mini penne pasta. No need for the huge amounts of water called for on the pasta boxes!

2 Heat the oil in a large skillet and cook the onion over medium heat for as long as you like, but at least until softened, about 5 minutes.

3 Add the halved cherry tomatoes, salt, pepper, red wine vinegar, basil. oregano and crushed red pepper flakes to the pan and cook over medium heat for about 7 minutes, stirring occasionally, until the tomatoes release their juices and form a sauce with the olive oil.

4 Drain the cooked pasta and add it to the skillet; stir over low heat for a minute to coat the pasta well with the sauce. Divide between two or three plates, top with a sprinkling of grated parmesan, garnish and serve. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Hummus-Crusted Chicken - Easy Sheet Pan Dinner

Hummus-crusted chicken came onto my radar when I was trying to think of another easy Chicken Sheet Pan Dinner. Since I had just made a batch of hummus for myself (Mr Delightful doesn't do dips), I thought this chicken would be a good way to use it all up and sneak a little of it to Mr Delightful in a non-dip kind of way!

You can make it with your favorite store-bought hummus, if you have one. I don't, because they're all way too garlicky for me. And, besides, I just like my homemade Hummus better, and it's organic. I have to leave out the garlic altogether these days, but my recipe includes just the right amount of garlic for those who aren't allergic.

I'm going to do one thing differently next time: Don't you think pressing on a sprinkling of sesame seeds for a little crunch would be a nice touch?

I use a 15x10x1-inch jelly roll pan or an 18x13x1-inch half sheet pan for dinner for two or three, and a 13x9x1-inch quarter sheet pan when it's dinner for one. You just do a few minutes of prep in the morning, put it in the fridge, then pop it in the over when you're ready. The sort of streamlined cooking perfect for a busy day.

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Hummus-Crusted Chicken Sheet Pan Dinner

(Makes one serving, just multiply for more)

1 1/2 tablespoons extra virgin olive oil
1 6-ounce (170 grams) boneless skinless chicken breast
About 1/8 teaspoon salt
About 1/8 teaspoon coarsely ground black pepper
1 to 2 tablespoons hummus, depending on the surface area of the chicken
About 1/8 teaspoon paprika or smoked paprika

Optional: 1/2 teaspoon or so of sesame seeds
6 ounces (170 grams) cauliflower and broccoli florets
6 ounces (170 grams) orange-flesh sweet potato, peeled and cut into 1/3- to 1/2-inch slices

Optional: a little cinnamon-sugar for the sweet potato slices 

1 Use a 1/2 tablespoon of the olive oil to oil a quarter sheet pan (foil-lined or not) for one or 1 tablespoon for jelly roll pan for two or half sheet pan for three. Place the chicken breast(s) in the middle of the pan. Season the top side with some of the salt and pepper. Spread the hummus on the top and sides, just a thin, even layer. Sprinkle with paprika and sesame seeds.

2 Spread the cauliflower and broccoli florets on one end of the pan and drizzle with 1/2 tablespoon of the olive oil per serving, tossing to coat well; sprinkle with the remaining salt and pepper. Spread the sweet potato slices at the other end of the pan and drizzle with 1/2 tablespoon of the olive oil per serving, turning to coat well; if desired, sprinkle the tops with a little cinnamon-sugar.

3 Cover and refrigerate until time to bake. Preheat oven to 400F/205C/Gas6. Bake uncovered for 30 minutes.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Carrot Cake - Instant Pot (or Oven)

Carrot cake has always been a favorite of ours. And I usually make one (in the oven) from a recipe my mother and I developed together when I was a teenager and we first had carrot cake but couldn’t find a recipe for it.

Last week I told Mr Delightful I wanted to try a cake in my new Instant Pot and he requested carrot cake. So I cut down my usual Carrot Cake recipe to fit in a 7-inch round pan perfect for the Instant Pot.

We really liked it, but one might ask, Why make it in the Instant Pot when it isn’t any quicker than baking it in the oven? And if you need to feed a crowd, you need to bake the larger carrot cake or exactly two dozen Carrot Cupcakes.

But if you only need a small cake and don’t want to heat up your house by running the oven on a hot day, or you're using your oven for other things, making a cake in the Instant Pot makes sense.

Of course, you can also bake this cake in the oven at 350F/180C/Gas4. Have you made any cakes in the Instant Pot? What is your favorite cake flavor?

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Carrot Cake – Instant Pot 

(Makes one 7-inch/18 cm cake, 8 servings) 

The Cake

1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour

1 teaspoon baking soda 

1 teaspoon cinnamon

1/4 teaspoon salt

1/3 cup (1.25 ounces/35 grams) chopped walnuts or pecans, toasted and cooled

1/3 cup (1.67 ounces/47 grams) dried currants

2/3 cup (4.67 ounces/132 grams) sugar

2/3 cup (5.33 fluid ounces/158 ml) organic expeller pressed canola oil*
2 large eggs, room temperature

1 packed cup (6 ounces/170 grams) peeled and shredded carrots

* I want to try this with organic extra virgin olive oil. 

The Frosting

1 3-ounce (85 grams) package cream cheese, room temperature
3 tablespoons (1.5 ounces/43 grams) unsalted butter, room temperature

1/2 teaspoon vanilla extract

1/16 teaspoon salt

1 1/2 packed cups (6 ounces/170 grams) unsifted powdered sugar

1 After you’ve chopped and toasted the nuts and shredded the carrots, butter well and lightly flour a 2-inch deep 7-inch round cake tin. In small bowl, whisk together flour, soda, cinnamon and salt. 

2 In a small bowl, stir together the toasted and cooled nuts and dried currants with about a teaspoon of the flour mixture, making sure all the currants are separated and coated. 

3 In medium bowl, beat the sugar and oil together well, and then beat in the eggs. Stir in the flour mixture followed by the nuts and currents and then the shredded carrots. Scrape into prepared tin and cover tightly with foil. 

4 Place rack (with its handles down) in bottom of the Instant Pot cooking pot, and add 1 cup of water to the pot. Carefully set the cake, centered on its foil sling, on the rack.

5 Put the lid in place and turn the steam valve to Sealing. Plug in the Instant Pot. Press the Pressure Cook key. Leave the indicator on High Pressure and change the cooking time to 45 minutes.

Note: It took just a few minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

6 When the beep sounds, turn it off by pressing Cancel. Allow the pressure to release naturally for 10 minutes,* then do a quick release by turning the steam valve to Venting.

* I set my kitchen timer (my favorite timer of all time!) so I don't get distracted.

7 When the float valve drops down, carefully remove the lid. With a paper towel, gently blot any moisture that collected on top of the foil. Using the foil sling, carefully lift out the cake. Remove the foil. The cake should be pulling away from the edges of the pan.

8 Carefully run a knife around the edge of the cake. Turn it out onto a wire rack. Let cool completely, about 1 hour, before frosting.

9 In 1.5-quart mixing bowl, mix cream cheese and butter with electric hand mixer until smooth. Add vanilla extract, salt, and about a third of the powdered sugar; then beat in the remaining sugar. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Pork Chops and Apples

Pork Chops and Apples is a well-remembered dish from my childhood, but I make it differently. My mother browned the pork chops and made the sauce/gravy on the stove, then transferred everything to a big yellow oven-proof bowl that easily held 12 pork chops and lots of apples. 

Now I have the bowl, a vintage 1960s Pyrex 4-quart nesting mixing bowl. Though I rarely use it—somehow it seems more precious than other more delicate and valuable items that were my mother’s—I enjoy getting a glimpse of it now and then in the deep, high cupboard over the refrigerator.

Separated in age from my three (all older) siblings by a 6-, 9- and 10-year gap and having parents with their own stresses and strains, my early and middle childhood days were often quite chaotic. But whatever else went down on any given day, it all stopped for dinner. Food was what brought the family together.

Food was what brought 

the family together.

The cooking of older food writers she liked, such as Patience Gray, Elizabeth David and Julia Child, was inspired by their travels. But my mother never felt the need to travel. Her food took her anywhere she wanted to go. From the best of British and American cooking to the most complicated Chinese dishes, she was an inspired cook.

Had she been just an average cook, or a "good plain cook,” I wonder if her food would have had the same power to bring everyone together around that big table in the very middle of the kitchen. I doubt it. (Two essays that fit well with this post: Life Lesson in a Flame-Colored Pot and The Pork Chop Incident.)

So here it is: my stovetop Pork Chops and Apples. I had to make it up as I went along because my mother stopped making it once there were no longer six (and often more) at the dinner table, which was before I started writing things down as she cooked. They don’t taste like her pork chops, but they taste good!

This takes about 45 minutes from start to finish and can be made ahead (details in the directions below) for busy nights. Great with Perfect Mashed Potatoes and a vegetable or two.

Pork Chops and Apples

(Makes 3 servings)

The Apples

2 medium (about 6 ounces/170 grams each) Golden Delicious, Granny Smith or other good baking apples
2 tablespoons (1 ounce/28 grams) unsalted butter
1 1/2 teaspoons sugar

The Pork Chops

1 teaspoon extra virgin olive oil
3 5-ounce 3/4-inch-thick boneless loin pork chops (pastured pork)
3/8 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
1 tablespoon unsalted butter
1 1/2 tablespoons unbleached all-purpose flour
2 tablespoons (1 fluid ounce/30 ml) brandy
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 1/2 cups (12 fluid ounces/355 ml) lower sodium chicken broth
1/4 teaspoon marjoram
1/4 teaspoon thyme

1 Don’t peel the apples. Quarter them and with a paring knife, cut out the core from each quarter. Slice each quarter into 3 slices.

2 In 12-inch skillet over medium heat, melt the butter and sugar; stir in the apples. They should be sizzling. Cook, stirring occasionally, for 5 minutes until caramelizing a little. With slotted spoon, transfer apples to a plate.

3 Add the teaspoon of oil to the pan and swirl it around. Place the chops in the hot pan, sprinkle with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Over medium to medium-high heat, cook for about 5 or 6 minutes until well browned. Turn, season with 1/8 teaspoon salt and 1/4 teaspoon pepper. Cook for about 5 or 6 minutes until well browned. Transfer to a plate.

4 Add the butter to the skillet. Whisk in the flour and cook for 1 minute. Whisk in brandy, then balsamic vinegar and Dijon mustard, scraping up all the brown bits in the pan. Then whisk in broth, marjoram and thyme. Simmer and stir until thickened, about 5 minutes or so. Or longer—as long as it takes for the sauce to be nicely thickened and the flavors concentrated.

Note: This dish may be made ahead to this point and the pork chops, apples and sauce all refrigerated separately. Twenty minutes or so before serving, thoroughly heat up the sauce in the skillet. Add the pork chops and apples to the skillet, cover and simmer until heated through. 

5 Return chops and apples to pan, along with any liquid that collected on the plates. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Simmer over very low heat, covered loosely, for about 10 minutes to warm them through. Taste and adjust seasoning.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. 

Jean

Sheet Pan Chicken Dinner with Romesco Sauce

Summer just goes on and on. I can’t stand the heat, but I can’t get out of the kitchen. So I’m concentrating on Simple. And nothing is more simple than a sheet pan dinner. 

I started with the chicken. Could have used bone-in skin-on chicken breasts or thighs; but I went with the boneless skinless chicken breasts because that was all that was available in the organic section. 

Then I moved on to the organic produce and went with what looked especially good. Zucchini and red bell peppers. Then I spotted 18-ounce bags of “Organic Vegetable Medley," broccoli, cauliflower and carrots, already cut up and ready to go—I couldn’t resist! Sure, you pay for that convenience, but today it was worth it! 

You can make a sheet pan dinner any size you want. If I had been cooking for four to six, I would have used an 18x13x1-inch half sheet pan. But this was dinner for two, so I used a 15x10x1-inch pan. And the only reason I lined it with foil is because it is a horribly ugly pan, my only horribly ugly pan, and I thought foil would look a little less tacky.

(I'm going to replace it soon with this Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet. Their Half Sheet Pan is a real workhorse in my kitchen.) 

The Romesco Sauce comes together quickly in the blender or food processor. This sauce tastes soooo good that I used next to no seasoning on the chicken and vegetables. I mean it when I tell you, I can eat that stuff by the spoonful all by itself. 

Do you like sheet pan dinners? 

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Sheet Pan Chicken Dinner with Romesco Sauce 

(Serves 2) 

Sunflower Seed Romesco Sauce -- Make it first or after you put the sheet pan chicken dinner in the oven

1/2 teaspoon paprika 

1/2 teaspoon salt, divided 

1/2 teaspoon coarsely ground black pepper, divided 

2 6-ounce (or more) portions boneless skinless chicken breast 

1 medium (about 8 ounces) zucchini, cut diagonally into 1/3-inch-thick slices 

1 medium red bell pepper, halved vertically and cut into wide strips 

1/2 18-ounce bag of fresh “organic vegetable medley” OR 2 cups of vegetables

2 tablespoons extra virgin olive oil
Garnish: chopped cilantro 

1 Preheat oven to 400F/205C/Gas6. Spray 15x10x1-inch jelly roll baking sheet with cooking spray. In small dish, combine paprika and 1/4 teaspoon each salt and pepper. Place the chicken pieces in the middle of the pan and sprinkle them with the seasoning mixture. 

2 Spread the vegetables in the pan. Drizzle on the olive oil and toss the vegetables around a bit so that they are all coated. Sprinkle the remaining salt and pepper over the vegetables. 

Note: I actually used more chicken than listed in the recipe because I wanted to have leftover chicken for chicken salad sandwiches the next day.

3 Bake for 30 minutes. (You would need to bake bone-in chicken pieces longer.) 

4 To serve: Spread a bit (maybe 3 or 4 tablespoons?) of the Sunflower Seed Romesco Sauce in the center of each plate. Place the chicken and vegetables on top of the sauce. Garnish with chopped cilantro. Put a dish of the sauce on the table because you ARE going to want to add more!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean

Oven Barbecue Pork Ribs

Oven Barbecue Pork Ribs hadn’t even entered my mind in recent months. But when I was checking out the meat counter at my local natural food store, I saw two packages of pork back ribs on sale for 30% off as this was their sell-by date.

I always make a point of buying humanely raised, non-GMO, antibiotic-free, etc, etc; and that’s a lot more expensive than supermarket meat, so I always look for the sales. And many times that turns my menu plans upside down!

The two packages each had a little slab weighing about 3/4 pound, perfect for the two of us. Then I just guesstimated how much dry rub and sauce I should make, and it worked out perfectly, with no waste.

The ribs turned out soooo good, I kind of don't care anymore that we haven't gotten around to replacing our outdoor grill. They steamed to tender perfection in the foil wrap and then developed the sticky, crusty finish unwrapped.

Of course, barbecued (oven or otherwise) ribs are like meat candy, so I don't eat a large serving or have them very often. 

Mr Delightful was really happy with these ribs, so I'm going to be making them again. They really call for my Perfect Potato Salad, but that wasn't happening, so I diced some potatoes and fried them nice and crispy. And next time, Daddy's Broccoli Salad instead of peas. Are you a rib fan?

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Oven Barbecue Pork Ribs

(Serves 2 or 3, but recipe can be easily multiplied)

1 1/2 to 2 pounds (0.68 0.91 kilograms) pork back ribs

The Dry Rub

2 tablespoons (0.875 ounces/25 grams) dark brown sugar
1 1/2 teaspoons ground dried chiles (I make a little mixture of my own)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/8 teaspoon cayenne

The Barbecue Sauce

(Makes about 1/3 cup)

1/4 cup organic ketchup
2 teaspoons dark brown sugar
2 teaspoons cider vinegar
1 teaspoon country Dijon mustard
1 teaspoon Worcestershire sauce
Pinch of cayenne

1 Preheat oven to 250F/120C/Gas1/2. Tear off a piece of 12-inch-wide aluminum foil about 18 inches long, fold it in half and place it in a 13x9x1-inch quarter sheet pan. Tear off a 9-inch long piece for the “lid.”

2 In a small bowl, stir together all the dry rub ingredients.

3 In a small bowl, stir together all the barbecue sauce ingredients.

4 Put the rack(s) of ribs meat side down on foil. Peel off the tough membrane, if there is one, on the bony side of the ribs. Prick the back of the ribs with a knife in several places. Apply dry rub all over. Put the top piece of foil over the meat-side-down ribs and fold the edges to wrap tightly. Place the quarter sheet pan with its package of ribs in the preheated oven for 2 hours.

Note: May be made ahead to this point, refrigerated and finished the next day.

5 Remove from the oven; turn the heat up to 350F/180C/Gas4. Remove the top foil and carefully drain off all the liquid. Brush a third of the sauce on the meaty side, put it back in the oven with the foil open for 15 minutes. Repeat twice, cooking for a total of 45 minutes.

6 Let ribs rest for 5 minutes before cutting apart. 

Jean

Perfect Scrambled Eggs - Review and Giveaway Le Creuset Nonstick Fry Pan

Perfect Scrambled Eggs—Now there’s a claim! This is one of those dishes that even experts can’t agree on. It all comes down to what you like. If you are perfectly happy with your scrambled eggs, skip right on down to the Le Creuset pan. I won’t be offended.

But if you’re not quite sure your scrambled eggs really are the be-all and end-all, stay with me here. Of course, all you’ll get is my opinion. For every so-called expert who insists you must do or add something, there is another of equal stature who insists on just the opposite.

I like scrambled eggs that finish in soft, fluffy folds rather than tiny pieces of egg that look like a pile of gravel on the plate. They should look slightly moist, but not wet or gooey. If they look matte/dry or, heaven forbid, browned, they are overcooked and rubbery.

How is this "perfection" accomplished? I’ll tell you in the recipe, but let’s start with the pan. A slope-sided (rather than straight-sided) pan of the proper size for the number of eggs is key. I’m usually scrambling 4 to 6 large eggs, so a 10-inch pan is perfect.

Should you beat the eggs in a bowl or right in the pan? Beat them in a bowl, vigorously, with a whisk, for 30 seconds or so, right before you pour them into the heated pan. Add milk, cream or water? None of the above! Just eggs. Salt or other seasonings? No. Just eggs.

Le Creuset Tri-Ply Stainless Steel Nonstick Fry Pan

The Pan

As I’ve said before, such as in my How to Make Crepes post, maybe it's one of those anti-everything all-natural organic old hippie chick things, but I'm not crazy about (translation: I hate) nonstick pans. But ... I do use a well cared for, high-quality nonstick pan for a few things—omelettes, scrambled eggs, crepes and pancakes (or gluten-free pancakes).

My everyday skillet is uncoated tri-ply stainless steel, my preferred pan for cooking steaks, chops, anything I want to brown. And I’ve actually perfected the art of cooking eggs in it with almost no sticking, but it takes a lot of concentration! The nonstick version doesn’t give me a problem even if I’m distracted or half asleep!

And, squeamish as I am about ingesting chemicals or fumes, I’m quite confident that a properly used and cared for, high-quality nonstick pan used occasionally is not going to hurt me. Of course, I treat my nonstick pans properly because I also don’t like having to throw things away because, as you know, there is no "away."

A few general tips for using a nonstick pan:

Unlike with other pans, never preheat empty or over high heat. Rub a little oil or butter (I use about 1/2 teaspoon) onto the cold pan—don’t use cooking spray—and heat over low to moderate heat.

Use non-metal utensils that are not sharp or rough so as to not scratch or nick the nonstick surface. Once you’ve damaged the nonstick coating, it’s all over for that pan.

Allow to cool completely before immersing in water or filling with water. Hand-wash with a sponge or cloth. And never stack another pan inside a nonstick pan. If you must stack, put a dishcloth between the pans.

Now for the recipe. Oh, and do tell me how you like your scrambled eggs. And be sure to enter my giveaway of a Le Creuset Stainless Steel 10-Inch (26 cm) Nonstick Fry Pan, a heavy tri-ply pan that retains and distributes heat evenly so there are no hot and cold spots!

Perfect Scrambled Eggs

(Makes 2 servings)

4 or 5 large eggs

1 tablespoon unsalted butter

1 In 10-inch nonstick skillet over medium-low heat, melt the butter.

Note: Actually, Number One is make sure everything else is ready and the diners are at the table before you even start. If you're having toast or whatever, it needs to be done before the eggs go into the pan. There's nothing worse than scrambled eggs that have been waiting around!

2 In a 1-quart bowl (I use a 4-cup glass measure), whisk the eggs vigorously for 30 seconds or so.

Note: I had a friend who insisted that whisking the eggs right in the pan with a fork was the way to go, but her scrambled eggs always had white streaks - a big major unappetizing no-no for me. 

3 When the butter is bubbling (but not browned), pour the eggs into the center of the pan. Do not stir.

4 Cook over medium-low heat, without stirring, until eggs begin to set at the edges.

The eggs pictured in this post are actually not as "Perfect" as usual because I cooked them a little too long before starting to push them around with the silicone spatula. But that's how it goes when you're trying to cook and photograph at the same time!

5 When the edges are starting to set, draw a heat-resistant silicone spatula across the bottom of the pan. Uncooked egg will flow into that area. Wait several seconds. Repeat a few times, forming large curds.

6 When the eggs look about one minute away from done, take the pan off the heat; the eggs will continue to cook. Plate; sprinkle with salt and pepper; garnish with chives, cilantro, flat-leaf parsley or tarragon, if you're being fancy; and serve right away.

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Le Creuset® Nonstick Fry Pan Giveaway

This giveaway is open to US residents* 18 years of age or older. Leave a comment below (one entry per person, plus see below for ways to get up to two bonus entries). First comment should be about the first thing you'll make in your 10-inch nonstick fry pan. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday March 14.

* If you are outside the US but would like to have this sent to someone you know in the US (you would have to send them a gift card separately on your own), go ahead and enter!

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday March 15. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday March 18, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

For up to two bonus entries (each in a separate comment):

• follow Le Creuset on Twitter and leave a separate comment below with your Twitter name. (Must include Twitter name!)
  

• follow Delightful Repast on Twitter and leave a separate comment below with your Twitter name. (Must include Twitter name!)

Disclosure: Le Creuset provided a pan for review purposes and one for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!