Michael Symon’s Chunky Cucumber Salad

Sometimes it's the little things that make a difference! I grew up eating cucumbers and onions -— they are a summertime staple. Mom always prepared them in vinegar and water solution. Over the years, I've parted them with tomatoes for a refreshing salad, even added them to  sour cream and  yogurt based dressings. But, I've always either sliced them thinner diced until I tried them Michael Symon's Chunky Cucumber Salad. It was one of those small differences that packed a punch! This was such a yummy, refreshing salad.  

Michael Symon’s Chunky Cucumber Salad     4 servings

1/2 cup sour cream or use part plain Greek yogurt

1 tablespoon white wine vinegar or rice wine vinegar

3 tablespoons chopped fresh dill weed

1 English cucumber, cut into chunks (quarter and then cut into 1 to 2” chunks)

1/2 medium red onion, thinly sliced

Kosher salt and ground pepper 

1. In a large bowl, whisk to combine the sour cream, vinegar and dill. 
2. Add the cucumber and red onion, season with salt and pepper and toss to combine.
3. Cover and refrigerate for a couple of hours or up to a week. Cucumbers will release some of their liquid during this time and the sauce will be a little thin. 

Julia’s Scrambled Omelette (Omelette Broullée)

Here’s the recipe I attempted to follow from Mastering the Art of French Cooking by Julia Child.Yummy and quick-to-make, this 3-egg filled omelet was big enough to share with Barry.  

Julia’s Scrambled Omelette  (Omelette Broullée) Makes 1 large omelette

Ingredients:

2 to 3 large eggs

Salt (I used kosher)

Pepper 

Herbs: a few thyme leave were my addition

1 tablespoon unsalted butter

Optional filling: I used mushrooms, onions, peppers 

that I sautéed (in a separate pan) in a small amount of olive oil 

Optional topping: grated cheese, fresh herbs such as additional thyme leaves 

 

Equipment: 

Mixing bowl

Fork

8 to 10” omelette pan 

Another skillet and spatula if sautéing filling ingredients / knife for chopping vegetables & grater for cheese addition

 

Directions: 

1. Beat the eggs and seasoning in the mixing bowl for 20 to 30 seconds until the hitless and yolks are just blended.
   
2. Place the butter in the pan and set over very high heat. If you have an electric heat element it should be red hot. As the butter melts, tilt the pan in all directions to film the sides. When you see that the foam has almost subsided in the pan and the butter is on the point of coloring, it is an indication that it is hot enough to pour in the eggs.
   
3. Hold the panhandle with you left hand, thumb on top and immediately start sliding the pan back and forth rapidly over the heat. At the same time, for in right hand, its flat side against the bottom of the pan, stir the eggs quickly to spread the continuously all over the bottom of the pan as they thicken. In 3 or 4 second that will become a light broken custard. Filling, if used, would go in now; I also added a sprinkling of grated cheese on top of the filling.
   
4. Then lift the handle of the pan to tilt it at a 45-degrre angle over the heat, and rapidly gather the eggs at the far lip of the pan with the back of your fork. Still holding the pan titled over the heat, run your fork around the lip of the pan under the edge of the omelette to be sure it has not adhered to the pan.
5. Sprinkle with grated cheese and additional herbs if desired.

Recipe without photos . . . Julia’s Scrambled Omelette  (Omelette Broullée) Makes 1 large omelette

Ingredients:

2 to 3 large eggs

Salt (I used kosher)

Pepper 

Herbs: a few thyme leave were my addition

1 tablespoon unsalted butter

Optional filling: I used mushrooms, onions, peppers that I sautéed (in a separate pan) in a small amount of olive oil 

Optional topping: grated cheese, fresh herbs such as additional thyme leaves 

 

Equipment: 

Mixing bowl

Fork

8 to 10” omelette pan 

Another skillet and spatula if sautéing filling ingredients / knife for chopping vegetables & grater for cheese addition

 

Directions: 

1. Beat the eggs and seasoning in the mixing bowl for 20 to 30 seconds until the hitless and yolks are just blended.
2. Place the butter in the pan and set over very high heat. If you have an electric heat element it should be red hot. As the butter melts, tilt the pan in all directions to film the sides. When you see that the foam has almost subsided in the pan and the butter is on the point of coloring, it is an indication that it is hot enough to pour in the eggs.
3. Hold the panhandle with you left hand, thumb on top and immediately start sliding the pan back and forth rapidly over the heat. At the same time, for in right hand, its flat side against the bottom of the pan, stir the eggs quickly to spread the continuously all over the bottom of the pan as they thicken. In 3 or 4 second that will become a light broken custard. Filling, if used, would go in now; I also added a sprinkling of grated cheese on top of the filling
4. Then lift the handle of the pan to tilt it at a 45-degrre angle over the heat, and rapidly gather the eggs at the far lip of the pan with the back of your fork. Still holding the pan titled over the heat, run your fork around the lip of the pan under the edge of the omelette to be sure it has not adhered to the pan.
5. Sprinkle with grated cheese and additional herbs if desired 

Oatmeal Treasures from Sara Combes, Lebo KS (David & Sara Combes - recently named Kansas Master Farmers)

These treasures are a family favorite, one that Sara Combes made for her daughters and now for her grandchildren. During 48 years on the farm, she has become adept at juggling tasks ranging from hauling grain to making homemade pizza and cookies. 

 

David and Sara are one of the six couples who have been named to the current class of Kansas Master Farmers. Check out their story about their commitment to not only their farm, family and community but agriculture in general at Kansas Farmer online  (June 8, 2022 edition). 

Sara shared, “Each of our daughters have received blue ribbons on these cookies at 4-H county fairs. This recipe always turns out WELL.

This is one of my favorite cookies to take somewhere such as on a picnic or to the field. The cookies stack real well in Velvetta boxes. It is always a surprise when I take off the lid and they see cookies.”

 

Oatmeal Treasures 

3/4 cup sifted all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup packed brown sugar

1/2 cup white (granulated) sugar

1/2 cup shortening

1 egg

1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, optional (could also use less)

1 1/2 cups quick oatmeal 

1/4 cup chopped nuts

1. Sift flour, soda, salt into a bowl. 
2. Add sugar, shortening, egg and vanilla. Beat until smooth.
3. Add oatmeal, cinnamon, nutmeg and nuts.
4. Use a tablespoon or scoop to drop cookies onto greased or sprayed cookie sheets. (I used a 2 tablespoon-capacity dipper and the recipe yielded 21 cookies when I made it. I also lightly flattened the top of the cookie with my hand before baking.)
5. Bake in a preheated 350°F oven for 8 to 10 minutes.

Julia’s Chocolate and Almond Cake

We are watching the Julia series on HBO Max and also watched the CNN Julia documentary! So, it’s only makes sense to did out my Julia cookbook and give her beloved Chocolate and Almond Cake a try! 

Made with simple, everyday ingredients, this recipe utilizes techniques that create a light cake made by creaming butter and sugar and eventually yolks. Egg whites are whipped separately and folded into the batter. They are techniques I know and understand, however, I have never made an icing like this one! Truly a butter cream icing . . . butter, chocolate and coffee, that’s it! Or, Julia also suggests simply dusting the cake with powdered sugar if preferred.

In typical Julia style, she even provides a list of kitchen supplies. She truly inspired generations of cooks and helped shaped today’s American cuisine. 

This cake is elegant, delicious, yet simple . . .  so Julia! 

Julia’s Chocolate and Almond Cake Serves 6–8

Kitchen Supplies:

Round cake pan , 8 inches in diameter and 1 1/2 inches deep

3-quart mixing bowl

Wooden spoon or Electric beater

Rubber spatula

Cake rack

Ingredients:

4 ounces or squares semisweet chocolate, melted

2 Tbsp. rum or coffee

1/4 pound or 1 stick softened butter

2/3 cup granulated sugar to mix with butter

3 egg yolks

3 egg whites

Pinch of salt

1 Tbsp. granulated sugar to beat with egg whites

1/3 cup pulverized almonds

1/4 tsp. almond extract

1/2 cup cake flour, scooped and leveled, turned into a sifter

Chocolate-Butter Icing (recipe follows)

Directions

1. Preheat oven to 350 degrees. Butter and flour the cake pan. (I line the pan with parchment cut to size and sprayed it with pan release.)
2. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe.
   
3. Measure out the rest of the ingredients. 
   
4. Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. 
   
5. Beat in the egg yolks until well blended. 
   
6. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed. 
   
7. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract.
   
   
   
   
8. Immediately stir in one fourth of the beaten egg whites to lighten the batter.
9. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. 
   
10. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated. 
    
11. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily. 

    

    Ready to bake!

12. Allow cake to cool in the pan for 10 minutes. 
    
13. Run a knife around the edge of the pan, and reverse cake on the rack. 
14. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. 

Chocolate-Butter Icing

Kitchen Supplies:

Small covered pan

Larger pan of almost simmering water

Wooden spoon

Bowl with tray of ice cubes and water to cover them

Small flexible-blade metal spatula or table knife

Ingredients:

2 ounces (2 squares) semisweet baking chocolate

2 Tbsp. rum or coffee

5 to 6 Tbsp. unsalted butter

Directions

1. Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. 
2. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. 
3. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. 
4. At once spread it over your cake with spatula or knife.

Recipe without photos . . . Julia’s Chocolate and Almond Cake Serves 6–8

Kitchen Supplies:

Round cake pan , 8 inches in diameter and 1 1/2 inches deep

3-quart mixing bowl

Wooden spoon or Electric beater

Rubber spatula

Cake rack

Ingredients:

4 ounces or squares semisweet chocolate, melted

2 Tbsp. rum or coffee

1/4 pound or 1 stick softened butter

2/3 cup granulated sugar to mix with butter

3 egg yolks

3 egg whites

Pinch of salt

1 Tbsp. granulated sugar to beat with egg whites

1/3 cup pulverized almonds

1/4 tsp. almond extract

1/2 cup cake flour, scooped and leveled, turned into a sifter

Chocolate-Butter Icing (recipe follows)

Directions

1. Preheat oven to 350 degrees. Butter and flour the cake pan. (I line the pan with parchment cut to size and sprayed it with pan release.)
2. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe.
3. Measure out the rest of the ingredients. 
4. Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. 
5. Beat in the egg yolks until well blended. 
6. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed. 
7. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract.
8.  Immediately stir in one fourth of the beaten egg whites to lighten the batter.
9. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. 
10. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated. 
11. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily. 
12. Allow cake to cool in the pan for 10 minutes. 
13. Run a knife around the edge of the pan, and reverse cake on the rack. 
14. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. 
    
    
    

Chocolate-Butter Icing

Kitchen Supplies:

Small covered pan

Larger pan of almost simmering water

Wooden spoon

Bowl with tray of ice cubes and water to cover them

Small flexible-blade metal spatula or table knife

Ingredients:

2 ounces (2 squares) semisweet baking chocolate

2 Tbsp. rum or coffee

5 to 6 Tbsp. unsalted butter

Directions

1. Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. 
2. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. 
3. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. 
4. At once spread it over your cake with spatula or knife.

Italian Sausage Pappardelle

Pappardelle are long, flat and broad ribbons of egg-based pasta that originated in Toscana (Tuscany); a delight for pasta lover’s like me!  It’s a classic pasta for bolognese and other meaty sauces such as this one . . . 

Italian Sausage Pappardelle    About 6 servings

1 tablespoon olive oil

1/4 cup sweet yellow onion, chopped

1/2 large red pepper, chopped - optional

About 4 oz. button mushrooms - optional

1 teaspoon garlic, minced

1 lb. spicy Italian sausage

1 tablespoon flour

1/2 cup beef broth or white wine

1 can (14.5 oz.) diced tomatoes (petite diced or crushed)

1 to 2 teaspoons Italian seasoning

Salt & pepper to taste

About 1/2 cup pasta water

1/2 to 3/4 cup frozen peas - optional

About 1/4 to 1/2 cup sour cream

1 package pappardelle (8 ounces)

Grated Parmesan 

1. In a large pan add olive oil, heat to medium and toss in chopped onion, pepper and mushrooms. Cook until onion is soft and translucent, about 5 minutes.
2. Add in garlic and sausage and continue to cook.
3. Once sausage is just browned, cover in flour and let cook for 1 minute.
4. Pour broth or wine into pan and let simmer to reduce most of the liquid.
   
5. Add tomatoes, Italian seasoning, salt and pepper to taste.
6. Turn heat to low and simmer for 20 minutes. 
7. With 10 minutes left for simmering, cook pasta
8. After pasta is cooked, add pasta water to the sauce and mix, add more or less depending on sauciness
9. Add peas and sour cream.
10. Toss noodles into sauce gently.
    
11. Garnish with Parmesan.  

Recipe without photos . . .

Italian Sausage Pappardelle    About 6 servings

1 tablespoon olive oil

1/4 cup sweet yellow onion, chopped

1/2 large red pepper, chopped - optional

About 4 oz. button mushrooms - optional

1 teaspoon garlic, minced

1 lb. spicy Italian sausage

1 tablespoon flour

1/2 cup beef broth or white wine

1 can (14.5 oz.) diced tomatoes (petite diced or crushed)

1 to 2 teaspoons Italian seasoning

Salt & pepper to taste

About 1/2 cup pasta water

1/2 to 3/4 cup frozen peas - optional

About 1/4 to 1/2 cup sour cream

1 package pappardelle (8 ounces)

Grated Parmesan 

1. In a large pan add olive oil, heat to medium and toss in chopped onion, pepper and mushrooms.  Cook until onion is soft and translucent, about 5 minutes.
2. Add in garlic and sausage and continue to cook.
3. Once sausage is just browned, cover in flour and let cook for 1 minute.
4. Pour broth or wine into pan and let simmer to reduce most of the liquid.
5. Add tomatoes, Italian seasoning, salt and pepper to taste.
6. Turn heat to low and simmer for 20 minutes. 
7. With 10 minutes left for simmering, cook pasta
8. After pasta is cooked, add pasta water to the sauce and mix, add more or less depending on sauciness
9. Add peas and sour cream.
10. Toss noodles into sauce gently.
11. Garnish with Parmesan. 

Almost No-Knead Rye Bread

While Marbled Rye is a favorite, it is labor intensive. This simple-to-made Almost No-Knead Rye Bread was very good in our Reuben sandwiches. 

Almost No-Knead Rye Bread

2 cups (1o oz.) bread flour

1 cup (5.5 oz.) rye flour

1 1/2 teaspoons table salt

1/4 teaspoon instant yeast

3/4 cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1. Mix the flours, salt, and yeast together in a large bowl.
2. Add the water, beer and the vinegar. Using a rubber spatula, fold the mixture to combine ingredients, scraping up the dry flour from the bottom of the bowl.
3. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
4. Lay an 18x12-inch sheet of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
6. Transfer the dough, seam side down, to the center of the oiled parchment paper and spray the surface of the dough with the vegetable oil spray. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot. Lightly flour the top of the dough and using a sharp knife or a razor blade, make one 6” long, ½” deep slit along the top of the dough.
8. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
9. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.
10. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely, about 2 hours.

Creamy Apple Pie Salad

Dessert or a honey-infused side salad? Either way, this is a yummy variation of a Waldorf salad, made with a cream cheese and yogurt-based dressing. Make a family sized portion or use the dressing on just one apple for a salad for just two! 

Creamy Apple Pie Salad 

Dressing

4 oz. lower fat cream cheese, softened

1 1/2 tablespoons brown sugar

2 tablespoons honey

1/2 to 1 teaspoon ground cinnamon (start with less & add to taste)

Pinch ground nutmeg

Pinch kosher salt

1/4 cup Greek yogurt

1/2 teaspoon vanilla 

Salad

About 5 or 6 apples such as Jonathon, Pink Lady, Gala, Honeycrisp, Granny Smith or a combination of varieties, skin on, cored and chopped 

1/3 cup chopped walnuts 

1/3 cup dried cranberries (raisins) or raisins

Fresh mint, chopped + leaves for garnishing

1. In a mixing bowl using an electric mixer, beat the cream cheese, brown sugar, honey, cinnamon, nutmeg and salt until light and fluffy; fold in the sour cream and vanilla, gently stirring by hand until smooth. Chill the dressing until you are ready to serve the salad.
2. Place the chopped apples into a large serving bowl along with half of the walnuts and cranberries. Top with the prepared cream cheese dressing, tossing to coat all the ingredients evenly. NOTE: For us, I cut up one apple at a time, added dressing and nuts to finish off a salad for just two! 
3. Sprinkle the remaining walnuts and cranberries over the top; chill the salad. Add chopped mint and then garnish with mint leaves when ready to serve. Salad is best served within 3 to 4 hours for best results.