cindy_admin | Simple By Cindy

Corn Pudding

Aug. 12
2019

These days, a lot of people do not cook. For working moms, it is hard to come home and see their kids, only to have to go to the kitchen and prepare a meal. However, some people have no excuse. They just say, “I don’t cook” and leave it at that. Sometimes these people seem proud that they eat out most of the time. Well, good luck with that. It seems to me that they are spending too much money, and are probably not eating healthy.

I wish I could say that my mother taught me to cook, but I learned later in life out of necessity. When I had my first child, I was working full time and couldn’t afford to go out every night. I was aware of the preparations my mother did for dinner the next day, like taking a steak or chicken out of the freezer the night before, or buying produce at the beginning of the week, but I never took part in the cooking.

The idea that cooking is complicated is a myth. It is as easy as you make it. During the week, stick with the basics–maybe some pasta, rice, or grilled vegetables that you can serve with the main course. Not only are these options healthy, but they are quick to prepare.

The easiest way to get started is by learning some tried and true recipes. Buy some cookbooks by Ina Garten or Mark Bittman. Their recipes are simple and to the point. Begin by learning in small steps and you will be surprised by how much you will pick up as you go. I promise you, dinner won’t be as much of a chore if you keep it streamlined.

Speaking of simple, this recipe will be near the top of my list of simple and easy main courses. Eight ingredients that you basically mix all together in one bowl and pour it into a baking pan. It truly doesn’t get better than that. I had some extra corn that I had to use up, found this recipe, and it sure turned out to be a good one. It’s not all that diet-friendly, but hey, once in a while it is okay.

The fresh corn is the star of this recipe. The flour, milk, and eggs combine together to make this delicious pudding that can be served as a side dish or dessert. It bakes to a beautiful golden brown and makes an elegant presentation. Another one for your “must try” list. Make it now while you can get beautiful fresh corn. If you wait, please substitute frozen, never canned.

This recipe is courtesy of Allrecipes and will serve 6 to 8 people who will also want to learn to prepare this simple (yet delicious!) recipe.

Ingredients for Fresh Corn Pudding:

1/2 cup butter
2 eggs, beaten
2 teaspoons salt
2 tablespoons white sugar
Ground black pepper to taste
2 cups milk
3/4 cups all-purpose flour
2 cups fresh corn

Preheat oven to 350 degrees F.

Chop butter into small pieces and place in a 9 x 13-inch baking pan.

Set it in oven to melt.

In a medium bowl, whisk together the eggs, salt, sugar, pepper, milk and flour.

When mixture is smooth, stir in corn.

Remove pan from oven when butter is melted.

Pour butter into corn mixture and stir well.

Pour corn mixture into baking pan.

Bake for 1 hour or until set in center and golden brown on top. (I had to cook it a little longer for the top to become golden brown, about 15 minutes longer, so keep your timer set and keep checking.)

It’s that simple!

Mini Roasted Peach and Plum Tarts

Aug. 8
2019

Hosting a dinner party for my friends is one of my favorite things. Even when there are only four of us, it takes time, effort, and love to prepare a cohesive dinner menu. The main course is easy for me to choose; it’s always the sides–I tend to whip up two or three–that take the most time to pick. More than anything else, I try hard not to make the same recipes all the time. I enjoy the hunt for new side dishes, and since I’m always looking, this blog has become a sort of repository for my recipes.

On the other hand, the preparation of the main course used to take up so much of my time that I wasn’t able to make a dessert, and I would ask guests to bring something. I also didn’t bake very often, so I felt my talent was better used on the main course.

To my benefit, I have discovered that there are many desserts that can be made well in advance. One such dessert was a cake I prepared the day before I was to host. No worries, right? The dinner was a success… until I brought out the cake. My husband cut into it and we all found a mushy mess! I thought the toothpick had come out clean, but I was so wrong. Luckily, he had brought home some pastries that morning and they ended up being my saving grace. Now I always try to bake a dessert, but I make sure I have a backup, just in case.

Now, this is a reliable dessert you can make ahead of time, and it is so easy to boot! A little fruit and some puff pastry and you’re good to go. You may even have all the ingredients in your pantry already. It is a perfect way to use up all those peaches and plums that might be starting to edge past their prime.

The fruits are roasted to perfection, then topped with a sugar-bourbon mixture that compliments the fruit and brings out a beautiful summer sweetness. The puff pastry is the splendid home for the fruit, giving it a rustic, yet dainty deliciousness. It is a crowd-pleaser for sure, and everyone is going to ask for seconds.

This recipe will serve 9 to 12 people who will love and appreciate the forethought you put into this gorgeous dessert.

Ingredients for Roasted Peach and Plum Tarts:

2 peaches, peeled sliced and roasted
3 plums, peeled sliced and roasted
2 sheets frozen puff pastry sheets, thawed
1/4 cup granulated sugar
1/4 cup butter, melted
1 tablespoon Bourbon (or more if you would like)
1 egg, beaten
1 teaspoon water
Sea salt flakes (such as Maldon)

Preheat oven to 425°F.

In a small bowl combine brown sugar, melted butter, and bourbon.

Line a baking pan with parchment paper.

Spread the sliced fruit on the parchment paper.

Roast 15 minutes.

Remove fruit.

Set aside.

Line another baking sheet with parchment paper.

On a lightly floured surface, unfold puff pastry and cut into eighteen 3-inch squares.

Using a small knife, make a shallow cut around each square 1/4 to 1/2-inch from the edges.

Generously prick centers with a fork.

Place 1-inch apart on prepared baking sheet.

Bake 10 minutes.

Using the back of a spoon, lightly press down the center of each square. You might have to run your knife along the scores you have already made to loosen it up.

Place peaches and pears into centers of tarts. You may have to cut some of them to fit it. I was able to get 2 slices of peach and 1 slice of plum onto each square.

Drizzle fruit in each tart with 2 tsp. of the sugar mixture.

In a small bowl, combine beaten egg and water.

Brush the edges of the tarts with egg mixture.

Bake 7 to 10 minutes more or until pastry is light brown.

Drizzle tarts with remaining sugar mixture

Sprinkle with salt.

It’s that simple!

Tarragon Chicken Salad

Aug. 5
2019

Have you ever been served a soggy salad? So have I. The sad, unappealing lettuce haunts my nightmares. Even if you put the lettuce through a salad spinner, it does not dry completely. Some of the water stays on the lettuce, and when you prepare a salad with it, you are adding the water as well. You need to make sure all of the ingredients you wash are dried thoroughly so your salad does not come out mushy. People who do not understand this need to be enlightened.

I prefer to “dress” my salads so that they have a thin coat of dressing that makes the salad bright and glistening. If you overdress, the salad will be goopy and wilted. It will have a heavy, thick liquid, that, when combined with the water, will create a dish that is visually unappealing as well as unappetizing. It is important to add the dressing in small amounts, just until the salad is bright and shiny. You can always place some dressing on the side for the guest who prefers more, but please educate them as you do.

For this salad, I halved the amount of mayonnaise and added some mustard to lighten it up. It still has that creamy goodness, just less of a heavy mayo flavor. I also used chicken thigh meat, because it is more moist and just tastes better than white meat. It is perfect on a bed of lettuce, baguette, or in a sandwich.

This salad has become one of my favorites. It is a classic that combines juicy, tender bites of chicken with ingredients that complement it. The mustard and tarragon give it a savory essence. The onions and celery make every bite crunchy, and the apples complete this salad with a little bit of tang. It is super easy to make, and really is chicken salad perfection.

This recipe will serve 4 to 6 people who will adore every bite of this (not overdressed) salad.

Ingredients for Tarragon Chicken Salad:

3 cups chopped cooked chicken thighs
1/2 cup red onion, thinly sliced
1 1/2 cup Granny Smith apples, diced
1 cup celery, diced
1/2 cup mayonnaise
1/4 cup whole grain mustard
3 tablespoons fresh tarragon, chopped
1 cup toasted pecans, chopped
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Kosher salt
Freshly ground black pepper

Preheat oven to 350 degrees F.

Trim any fat off of chicken thighs.

Line a baking sheet with parchment paper.

Place chicken thighs on baking sheet.

Set timer and bake for 20-25 minutes.

Place chopped pecans on another baking sheet lined with parchment paper (or you could just use a small aluminum pan for easier clean-up).

Set new timer and roast in the same oven as chicken for 5 to 8 minutes.

Do not forget about the pecans!

When chicken is finished, cut into 1-inch cubes.

Whisk together the mayonnaise, whole grain mustard, lemon zest, and juice in a small bowl.

Set aside.

In a large bowl, mix together the chicken, 1/2 cup pecans, celery, onion, tarragon, and apples.

Slowly begin to add the dressing, small amounts at a time, until salad is lightly coated.

Taste, taste, taste!

Add more dressing as needed, bearing in mind that you do not want to overdress.

Now add salt and pepper to taste.

I recommend at least 1 teaspoon or more of the salt, and 1/2 teaspoon of the pepper, but you are the best judge.

Cover and chill for 2 to 24 hours to allow flavors to combine.

Sprinkle with remaining pecans.

It’s that simple!

Pasta Carbonara Torte

Aug. 1
2019

It is a truth universally acknowledged that a chef in possession of a good main course must be in want of a side dish. It is especially difficult in the summer, when one must find something that can pair with beloved summer standards like barbecued chicken or ribs that have a heavy sauce. If you think back to any cookout, you’ll come up with potato salad, coleslaw, baked beans or grilled corn. While there is nothing wrong with any of these quintessential dishes, I think it’s time to mix it up.

Coleslaw and potato salad can be heavy with the mayo. Why not try lightening them by using less mayo and whole grain mustard or apple cider vinegar? These ingredients will provide a refreshing twist to an otherwise heavy dish. If you do use mayo, remember to put it in the refrigerator before you use it. If not refrigerated, mayonnaise will not keep. This has nothing to do with bacteria growth, since the acids in lemon juice and vinegar actually make the mayonnaise an unfavorable place for bacteria to grow. Rather, if you leave commercial mayonnaise unrefrigerated, its taste suffers and it will start to turn brown.

For the incredibly health-conscious (or lazy!) among us, another great option is to grill some vegetables with a little olive oil, lemon juice and zest, salt and pepper. Make a vinaigrette to toss it in, and top it off with a little feta, Parmesan, or Asiago cheese.

Or you can make this pasta dish because it just THAT good. The three cheeses are really the key to the flavor here. The bacon, sage and chives add that oh-so-good savory depth. The eggs bind it together to make this dish luscious and sensational. This is a “must try” and a keeper.

This dish is courtesy of Dinner and will serve 6 people who will forgo ribs and barbeque in favor of this cheesy dish.

Ingredients for Pasta Carbonara Torte:

Kosher salt, as needed
1 pound spaghetti
8 ounces pancetta or thick-cut bacon
2 tablespoons minced fresh sage leaves
1 1/2 cups whole milk
7 ounces Gruyere cheese, grated (1 3/4 cups)
7 ounces young pecorino cheese such as Pecorino Toscano, grated (1 3/4 cups)
3 ounces Parmigiano-Reggiano cheese, grated (3/4 cup)
1/2 cup cherry tomatoes, quartered
3 large eggs, beaten
2 1/2 teaspoons freshly ground black pepper
Fresh chopped chives, for garnish

Bring a large pot of heavily salted water to a boil.

Add the spaghetti and cook until it is just shy of al dente, usually about 2 minutes less than the package directions (it should be slightly underdone to your taste because you’ll finish cooking it in the oven).

Drain well.

While pasta is cooking, heat the oven to 425 degrees F.

In a 10-inch oven-safe skillet over medium-high heat, cook the pancetta until it is crisp and golden brown, 7 to 10 minutes.

Stir in the sage and cook for another minute.

Take the the skillet off the heat.

Remove the bacon from the skillet.

Set skillet aside.

Crumble bacon in bite size pieces.

In a largebowl, toss in the pasta, milk, 1 1/2 cups of the Gruyere, 1 1/2 cups of the pecorino, the Parmigiano-Reggiano, and the tomatoes, eggs, pepper, bacon and 2 teaspoons salt.

Transfer mixture to the skillet.

Scatter the remaining Gruyere and pecorino over the top.

Transfer the skillet to the oven and bake until the pasta is bubbling and golden brown on top, about 40 minutes.

Let the torte cool slightly before serving.

Garnish with chopped chives.

It’s that simple!

Fresh Apricot Upside Down Cake

Jul. 29
2019

Every year my husband and I take a week on the beach (I am a New Yorker, so I will never get used to saying “the Shore”). We really love it there, since there is so much to do. I love walking through all the different towns; there are antique stores and dreamy little coffee shops mixed in with upscale boutiques and Mom and Pop bookstores. There are beautiful wineries, vineyards, and food festivals to attend, and tucked amid the mansions are sleepy little cottages and historic homes.

My favorite part, of course, is all the locally grown produce and freshly baked treats that can be found at farm stands. These stands are usually run by the owners of the farms, who, in addition to growing their produce, also make pies and jams. They are so talented, and you can taste the love and care that goes into making these delicious creations.

This year, I couldn’t resist picking up some apricots. While I am not a big fan of apricots in general, they looked so beautiful that I knew I would like them if they were cooked up correctly. I looked up some recipes and found this little gem that turned me into an apricot lover pronto. The original called for 10 to 11 small apricots, but I used 8 since mine seemed bigger than usual. The rule here is to use as many as you can tuck into the pan.

The apricots are the true stars of this delicious cake. They add a tangy delight to an otherwise sweet cake. The buttermilk makes it moist and almost creamy, and the vanilla and almond combine happily to create perfect savory goodness. You are going to love this cake, and I betcha can’t eat just one piece. Nope, this is definitely a second-helping treat.

*I didn’t realize I was using a grill pan and not a skillet until I turned over the cake and saw those lines. UGH! Don’t make the same mistake I did. It kind of made the cake look wierd in the picture, but it still tasted awesome.

This recipe is courtesy of Epicurious and will serve 8 people who will want to dive in for a third slice.

For the Topping:

1 stick (1/2 cup) unsalted butter
3/4 cup packed light brown sugar
10 or 11 small (2- to 2 1/4-inch) fresh apricots (1 1/4 lb), halved lengthwise and pitted

For the Cake:

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 large eggs at room temperature for 30 minutes
3/4 cup well-shaken buttermilk

Special equipment: a 10-inch well-seasoned cast-iron or heavy nonstick skillet (at least 2 inches deep)

Preheat oven to 375°F.

Make Topping:

Heat butter in skillet over moderate heat until foam subsides.

Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of the sugar will melt).

Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.

Make cake batter:

Sift together flour, baking powder and soda, and salt into a small bowl.

Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld mixer.

Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.

Reduce speed to low and add flour mixture in 3 batches alternating with buttermilk, beginning and ending with flour mixture, and beat just until combined.

Gently spoon batter over apricots and spread evenly.

Bake cake:

If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking.

Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.

Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate.

Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet.

Cool to warm or room temperature.

It’s that simple!