 Ingredients:
Putting it Together:
Lessons Learned: I created this recipe to address my love of bacon without it being undercooked as a wrapping to the meat. It also helps keep the meat moist as it cooks. You serve this meatloaf with mashed potatoes and gravy. As it makes a large loaf, you should have leftovers for sandwiches the next day.
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 Ingredients:
2 skinless chicken breasts 2 teaspoons of olive oil Salt and Pepper to taste 4 yellow or sweet onions 4 carrot sticks 4 stalks of celery 6 cans of Swanson chicken broth 2 bags of Reames frozen egg noodles Putting it Together: Preheat your oven to 350 degrees. Place your chicken breasts on a sheet pan with olive oil and salt and pepper. Roast the chicken breasts for 45 minutes to an hour depending on your oven. Once finished, but the chicken into bite size pieces to be added to the soup. In a large stock pot or Dutch oven, sauté your onions in 2 teaspoons of olive oil. Once the onions soften, add your carrots and celery. Once the vegetables are cooked, add your chicken, chicken broth and egg noodles. If using your Dutch oven, place the pot into the oven at 350 degrees for two hours. You can also use the stove top, but it will need to be stirred to avoid burning the bottom of the pot. Lessons Learned: This soup makes a lot for a single meal. It will freeze well but keep an extra can of chicken broth and noodles on hand to add when reheating the mixture. The noodles tend to blend into the broth making it a rich and hearty soup.  Ingredients:
Putting it Together: Pop the Popcorn:
Make the Caramel Sauce:
Stir until all ingredients are well blended. As the ingredients melt together, the mixture will start to bubble and rise in the pot. Just before pouring the mixture over the popcorn, add ¾ teaspoon of baking soda. This will cause the mixture to rise quickly and change the color of the mix. Pour the sauce over the popcorn and do your best to mix it well. (NOTE: I have usually doubled my sauce recipe to make sure the popcorn is will covered.) Bake the mixed popcorn at 200 degrees for one hour. You will need to stir the popcorn every 15 minutes to continue making sure the sauce is well mixed with the popcorn. Once you are finished with the baking, pull the popcorn out and give it another mix. As the sauce cools, it will harden and you will need to break it up as you put your popcorn into a storage container. Lessons Learned: I tend to add salt to the popcorn and the caramel mix. If you don’t like too much salt I would only add it to the mix. Don’t rush the cooking of the caramel mix. You can let it bubble for a while but do make sure to stir it often. For those who wish to use a candy thermometer, the ideal temperature is 220 degrees. I tend to make this in a large batch. If you wish to do two roasters at a time, increase the ingredients list to:
          Back in 2008 we were lucky to have a new neighbor move into the house next door. Truman Higgins was a furry fluff ball with energy to burn. He quickly became a regular in the Carondelet Kitchen and was welcomed as a member of our family here in South St. Louis. When his family moved away, we were again lucky enough to be puppy-sitters for my buddy Truman. I always said we got old together! He’s quite a bit older now and not quite the spry puppy he once was but he’s still my buddy and adds spice to our lives just like the bitters that bear his name. Isn’t it a little odd to think that as recently as 2004 there were only three commercial brands of bitters available in the United States? Recently, with the rise of celebrity mixologists and the availability of the internet to inspire chefs and amateurs alike, handmade bitters are now available in a variety of tastes. Bitters are simply a flavoring for cocktails made from infusing roots, barks, fruit peels seeds, spices, herbs, flowers, and botanicals into high proof alcohol. I like to think of it this way: bitters are liquid seasoning for drinks. Think salt and pepper for food and you get the idea. Our combination of bitter orange peel and several herbs and spices all macerated in alcohol works well with a variety of spirits, from Whisk(e)y and Rum to Vodka and Gin. Think of it as the perfect complement to bring balance to any cocktail. You can use bitters to balance a sweet drink and bring unity to the ingredients used in your cocktail as well as giving it an aromatic spiciness. You can easily go out and buy a bottle of bitters but how easy is it to make your own at home and mix it into your own Manhattan or Old Fashioned? Ingredients:
  Brie is such a versatile cheese, and it is delicious baked in pastry. This recipe is a riff on a traditional baked brie dish. Ingredients Wedge of Brie (approximately 12 ounces) Crescent Roll Package Candied Pecans Filling of Choice (see below) Cooking Instructions Pre-heat the oven to 350 degrees. Spray a small baking dish, 7.5 by 6-inch, with Pam to avoid the crescent from sticking to the bottom during baking. Open the crescent roll package and place half of it on the bottom of the baking dish. If you wish a sweet cheese dish, place a layer of brown sugar over the crescent roll. If you wish a fruity cheese dish, spread your choice of jam or preserves over the crescent roll. Sprinkle some of the candied pecans over your spread of choice. You can certainly add some dried fruits as well such as apricots or cranberries. Brie is sold with a rind on it. If you like it, place your brie directly on top of your crescent, spread and nuts. If you don’t like the rind, cut it off prior to placing it in the pan. Once the cheese is placed, do another layer of your spread and pecans. Take the other half of the crescent roll pastry and place it on top of this layer. Push down around the edges so the bottom and top layer of the crescent roll come together. The crescent roll dough already has perforations, so you don’t have to create holes on the top. If you opt to do the crescent sheet, make sure you use a knife to create a few holes. Place the brie dish into the oven. If you have any concerns about overflow, place a sheet pan under the baking dish. After fifteen minutes, place a sheet of aluminum foil over the top of your dish to keep the pastry from becoming too brown for the final 45 minutes of cooking time. Depending on your oven, check the brie every 15 minutes to be sure it is cooking properly. Once the brie is finished, serve with crackers. The bonus of using the crescent roll is you also get a bread to accompany this dish.   This recipe is a riff on our Southside Scorcher Red Hot Pepper Sauce recipe. Just click here for recipe. For this recipe you simply combine the following in a heavy saucepan: 1 cup Southside Scorcher Red Pepper Sauce 2 cups Local Honey (we used honey from Larder and Cupboard (available at Tower Grove Farmers' Market or Sol Farmers' Market in Maplewood on Wednesdays) Heat the two thoroughly. Do not bring to a boil! Just a simmer until they are thoroughly combined. Store refrigerated for one week in the refrigerator. Then shake well until recombined and bottle or just leave in the original jar. It will last up to six months as long as you keep it refrigerated. This was fantastic on a Saint Louis Hot Chicken mashup. So good but it is pretty spicy! You have been warned!   Ingredients: 1. 2 pounds (about 30-40 average-size) hot peppers (habanero or red jalapeño) 2. 1 cup thinly sliced red onions 3. 3 TB Olive Oil 4. 10 cloves garlic, whole 5. 3 cups apple cider vinegar 6. 1 whole lime juiced 7. 2 tablespoons Celtic Sea Salt 8. 2 tablespoons smoked paprika 9. 3 bay leaves Recipe:
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AuthorJust a super cool old couple who love to cook and eat and drink in their Carondelet Kitchen in South Saint Louis, Missouri! Archives
March 2024
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