Donna's Daily Dish
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Inspiring people to create every day recipes
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I lined my crock pot with foil, making it long enough to use as a sling for easy removal and made sure to spray it with cooking spray for easy release of the meatloaf. Once I had all the ingredients incorporated into the ground turkey, I shaped it and placed it in the crock pot. I set the temperature to high, poured the sauce on top and covered the crock pot with a lid. In three hours, my kitchen remained cool and my meat loaf was done. I never thought to use my crock pot as an oven.
The meat loaf was delicious, moist and juicy and the sauce really enhanced the overall taste. Using a grated apple in a meat loaf to infuse moisture is unusual, but you couldn’t tell it was there. This was a wonderful recipe. Zucchini, what else can you do with it besides make Chocolate Zucchini Loaf, Zucchini Muffins with Cinnamon Crunch Topping or a Zucchini Galette? How about something really easy like Zucchini Scampi, a recipe by Ali Slagle that I found on The New York Times Cooking app. For the recipe you’ll need zucchini, kosher salt, neutral oil, garlic clove, red pepper flakes, white wine, unsalted butter, lemon juice and either chopped parsley, mint, tarragon or basil. Using my mandoline, I made 1/4-inch thick rounds, salted them and placed them in a colander for 30 minutes to draw out the excess moisture. Once done, I patted them dry with a towel and cooked them in a shallow skillet with some oil until one side was a deep golden brown. The zucchini is removed from the pan, placed on a plate to which I sprinkled some finely chopped garlic and a dash of red pepper flakes; I did this in two batches. Once the zucchini was done, white wine goes in the pan to deglaze and reduce by half. Lastly, a little butter and lemon juice is added to create a sauce. The sauce is poured over the zucchini along with a dusting of chopped tarragon from my herb garden. What a tasty side dish that was done in under 30 minutes. I had one remaining package of Alexian Pâté. While I considered a charcuterie board, I wanted something different. It occurred to me gougères (French cheese puffs) would be a different vehicle to enjoy my Truffle Mousse Pâté. On the Williams-Sonoma website, I found a recipe for White Cheddar and Chive Gougères made with eggs, water, butter, kosher salt, sweet Hungarian paprika, all-purpose flour, white cheddar cheese, chives and Parmigiano-Reggiano cheese. I thought the cheddar cheese would play off well with the mousse, but I didn’t want to overdo it by adding the Parmesan. Choux pastry is easy to make, just be prepared to get an upper body workout as the flour is mixed in by hand and the eggs mixed in vigorously to blend in with the flour. I’m not very adept in using a pastry bag to form the cream puffs, so I used a spring release cookie scoop. The gougères bake for 20 minutes then removed, a slit cut into the side and placed back in the oven to partially dry out the inside. My goodness, were these ever so delightful! The gougères were light and airy, had a subtle hint of cheddar and with a thin layer of mousse, it put them over the top. My husband enjoys a good pickle. For the last few years I’ve been making Smitten Kitchen’s Easiest Fridge Dill Pickles, but decided to try a recipe from the website “The Farm Girl Gabs” for her recipe Easy Homemade Refrigerator Dill Pickles. What makes this recipe different from Smitten Kitchen’s, is the combination of apple cider vinegar and water. Other ingredients in the brine are fresh dill weed, water, garlic, pickling or kosher salt, granulated sugar, black peppercorns, pickling spice or whole yellow mustard seeds and crushed red pepper flakes. I sliced my Kirby cucumbers into discs using my mandoline. Into a sauce pan I combined the vinegar, water, garlic, salt, sugar and spice and simmered until the salt and sugar had dissolved. The sliced cucumbers were placed into a quart mason jar and the strained cooled liquid was poured on top. I used a spoon to add some of the spices and garlic cloves. I was a little shy of covering the cucumbers so I added more vinegar. Once the liquid cooled, I covered the jars and refrigerated. Although it was recommended to wait 24 hours before eating, curiosity got the better of me and I had to give them a try. These were delicious and very flavorful. The use of apple cider vinegar and combination of spices added a lovely dimension to the taste of the pickles; a winner recipe. The last recipe was one I found on The New York Times Cooking app, adapted by Sam Sifton from a recipe by Chris Schlesinger, for Grilled Pork Chops with Glazed Peaches. The peaches this summer from Dreyer Farms have been sweet and juicy. What better to enjoy them beside out of hand than to grill them. For the recipe you’ll need melted butter, molasses, a lime, peaches, olive oil, rib or loin pork chops, kosher salt and freshly ground black pepper. The melted butter and molasses are combined together and are brushed on the grilled peaches. However, after reading some of the comments by other cooks, I used it as a glaze on the pork chops. The pork is seasoned with salt and pepper and grilled, cooking about 4 minutes per side before moving them to finish cooking with indirect heat. The peaches are placed on the perimeter of the grill. After the first flip, I brushed some of the glaze on the pork chops. To finish cooking, I placed the pork on a sheet of aluminum foil and glazed the other side. Just before the meat was done, the peaches were glazed too. What a yummy meal! The pork was tender and juicy and the glaze added another layer of flavor to the meat. The peaches retained their shape and had a wonderful flavor from the glaze. Overall, a wonderful meal!
Easy Turkey Meatloaf
By Melissa Knific The New York Times/NYT Cooking Published July 9, 2024 Prep Time: 10 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 30 minutes Servings: 4 to 6 Ingredients for Meatloaf Nonstick cooking spray 1large egg 1½ pounds ground turkey (90 percent lean) 1 medium apple, cored and grated (6 ounces) 1small yellow onion, finely chopped (1 cup) ¾ cup seasoned panko bread crumbs 2 teaspoons Worcestershire sauce 1 teaspoon garlic powder 1¼ teaspoons kosher salt (such as Diamond Crystal) ½ teaspoon black pepper 1 teaspoon Italian seasoning (optional) Ingredients for the Sauce ½cup ketchup 1tablespoon packed brown sugar 1teaspoon vinegar (cider, distilled, or white or red wine) 1teaspoon Worcestershire sauce ¼teaspoon black pepper Preparation
Zucchini Scampi
By Ali Slagle The New York Times/NYT Cooking Total Time: 25 minutes Servings: 4 Ingredients 1½ pounds zucchini, or other summer squash, sliced into ½-inch-thick rounds Kosher salt (such as Diamond Crystal) Neutral oil, such as grapeseed or canola 1garlic clove, finely chopped ¼ teaspoon red-pepper flakes ½ cup white wine 3 tablespoons unsalted butter, cubed and cold 1 tablespoon lemon juice (from half a lemon) 1 tablespoon chopped parsley, mint or basil leaves (or ½ tablespoon chopped tarragon leaves) Preparation
White Cheddar and Chive Gougères
Adapted from Williams-Sonoma Collection Series, Christmas, by Caroline Miller (Simon & Schuster, 2003) Prep Time: 30 minutes Cook Time: 25 minutes “Here, French gougères, traditionally made with Gruyère cheese, get a makeover with white Cheddar cheese and chives. If you like, these can be baked ahead, cooled to room temperature and then frozen in resealable plastic bags. To reheat, simple place on a wire rack in a 350ºF (180ºC) oven and heat until warmed through.” Ingredients: 5 eggs 1 cup (8 fl. oz./250 ml) plus 1 tsp. water 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, cut into small pieces 1 tsp. kosher salt 1/4 tsp. sweet Hungarian paprika 1/8 tsp. cayenne pepper 1 cup (5 oz./155 g) unbleached all-purpose flour 1 cup (4 oz./125 g) shredded aged white Cheddar cheese 3 Tbs. chopped chives 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese Directions: Position racks in the upper and lower thirds of an oven and preheat to 425°F (220°C). Line 2 baking sheets with parchment paper. In a small bowl, whisk together 1 of the eggs with 1 tsp. of the water. Set aside. In a heavy saucepan over medium heat, combine the remaining 1 cup (8 fl. oz./250 ml) water, the butter, salt, paprika and cayenne. Bring to a simmer and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place the pan over medium-high heat and beat until the mixture forms a mass in the center of the pan and the pan bottom starts to become coated with the cooked mixture, about 1 minute. Remove from heat and let cool 3 to 4 minutes, beating occasionally. Use the spoon to make a well in the center of the mixture. Add 1 of the eggs and beat with a spoon until completely blended, then add the remaining 3 eggs, one at a time, beating in each until completely blended before adding another. Beat in the cheddar and chives until melted and thoroughly blended. To form the gougères, spoon the paste into a pastry bag fitted with a plain tip 1/2 inch (12 mm) in diameter. Pipe mounds of the paste about 1 inch (2.5 cm) in diameter and 1/2 inch (12 mm) high onto the prepared baking sheets, spacing the mounds 2 inches (5 cm) apart. (If you don’t have a pastry bag, you can use a teaspoon to form the mounds of dough instead.) If you have tails on the tops of your gougères, dip your finger into a bowl of water and gently press down the tips, redipping your finger in the water as needed. Brush the gougères with the egg-water mixture and sprinkle the Parmigiano-Reggiano over the tops. Bake the gougères until lightly browned and roughly doubled in size, about 20 minutes, rotating the pans 180 degrees and from top to bottom about halfway through the baking time. Remove from the oven but leave the oven on. Using a small, sharp knife, cut a small slit in the side of each gougère. Return the gougères to the oven for 5 minutes to partially dry out the inside of the puffs. Transfer the gougères to wire racks and let cool. Serve warm or at room temperature. Makes about 3 dozen gougères.
Easy Homemade Refrigerator Dill Pickles
From the website “The Farm Girl Gabs” Yield: 3 jars Prep time: 30 Minutes Total Time: 30 Minutes Ingredients 8-10 Kirby cucumbers, sliced evenly into spears 10 sprigs fresh dill weed 1 1/2 cups apple cider vinegar 1 1/2 cup water 5 cloves garlic, smashed 3 teaspoons pickling salt, or kosher salt 1/2 teaspoon granulated sugar 1 teaspoon whole black peppercorns 1 1/2 Tablespoons pickling spice or whole yellow mustard seeds 1/2 teaspoon crushed red pepper flakes Instructions
Notes: Refrigerator pickles will store for two months in the refrigerator. For additional flavor, add some thinly sliced onion to the jars.
Grilled Pork Chops with Glazed Peaches
Recipe by Chris Schlesinger, Adapted by Sam Sifton The New York Times/NYT Cooking Total Time: 25 minutes Servings: 4 Ingredients 2tablespoons butter, melted ¼ cup molasses Juice of 1 lime 4 peaches, halved and pitted 1 tablespoon olive oil 4 rib or loin chops, 1½ inches thick Salt and freshly cracked black pepper to taste Preparation
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