Bird's Nest Bites

A Cook & Garden, Together In The Pacific Northwest

Recipe Posts

Strawberry Rhubarb Pie with Oatmeal & Brown Sugar Crust

They say the best recipes are those passed down from family and friends, and this recipe proves it.  I made a new friend, Sandy, at the gym a couple of years ago.  We often found ourselves in the locker room or hot tub at the same time (preparing for a grueling workout ha ha), and the conversation often turned to recipes.  Sandy is one of those perpetually happy people, is friendly and kind to everyone, and always has a big smile on her face.  She also has incredible recipe ideas.  One day, she described a Strawberry Rhubarb pie with an oatmeal crust, and I was hooked.  I love pie but am not the biggest pie crust fan, so I was drawn to that idea like a magnet. This recipe originated from one in Family Circle Magazine from 1982.  Sandy added strawberries to the original, and I made a couple of small changes myself, and that’s what cooking is all about.  Love somebody’s idea, then get busy and make it your own by adding your own touches. I intend to make it every chance I get.

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Chocolate Dipped Pecan Biscotti

I always enjoyed biscotti, but never made them for some reason.  Then, on one of my daily trips to Starbucks, barista Gabe asked if I had ever made biscotti. “Could you make some?  And they have to be pecan biscotti because I don’t like almonds”.  Hmmm…I love a recipe challenge, so set off to find the best biscotti recipe I could.  I’d never baked with pecans before but now that I have, I see what all the fuss is about.  Pecans are rich and have a deep, nutty flavor all their own.  They are one of the softer textured nuts, so are super easy to work with when it comes to chopping.

Then I thought, “If plain biscotti is good, chocolate dipped might be even better”.  So that’s how we ended up where we are today.  I hope you enjoy these pecan biscotti dipped in chocolate, and then dipped again in more pecans if you choose.  They are crispy on the outside, and just a little softer on the inside.  Eat them as-is, or for a special treat, dunk them in your favorite coffee.  The texture changes immediately, and they become soft and melt-in-your-mouth delicious in a matter of seconds.  Either way or both – your choice.

Since I’m there every day, I’ve been able to make friends with many of those hard-working young men and women that perfectly make my special order (5-shot Grande Americano with 1-inch of room). These guys are amazing.  They work in perfect synchronization in a very small space, handling hundreds of customers and never lose their cool.  They are polite, kind, and always show a personal interest in how your day is going.  They are often working many hours and going to school at the same time, and I have never, ever heard one of them complain about anything.  When I bring my 90-year-old mom, Neeners, in with me, most of them will turn and holler “NEENERS!!” at the top of their lungs and she is thrilled.  She starts dancing around in there and acting like a movie star….and if the music is turned up, she keeps dancing (all the while peeking around to see if anybody is looking).  Neeners has always been a total drama queen.  Hey Cornelius Starbucks – these pecan biscotti are for you. xoxo

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Cheesy Grits and Smoky Brown Butter Shrimp

 

Finally!!! Spring is in the air, we have scored one of our vaccine shots, and are full of hope for the coming months.  It’s been a long freaking year, hasn’t it?  We’ve learned some lessons to be sure, but we are still here with our feet firmly planted on solid ground and determined to grab every bit of happiness we can find.  Let’s take a minute to pat ourselves on the back  and be thankful we’ve made it through, and let’s pause to remember those we’ve lost with love.

Just because spring has arrived does not remove my craving for occasional comfort food, and smoky brown butter shrimp with cheesy grits do the trick.  The grits are cooked with plenty of milk to make them creamy, with a good amount of butter and cheese stirred in for extra measure.  The shrimp tossed in smoked paprika, then quick cooked in garlicy brown butter.  To make this whole thing even better, it all comes together in about 20 minutes.

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Easy No Knead Artisan Olive Bread

 

If you thought you’d never be able to make an artisan loaf of no knead bread at home with a crisp crust, soft center with big air pockets, and an amazing flavor, I’ve got good news – yes you can and it’s easier than you could imagine.  In this recipe, we spend five minutes mixing the dough the day before baking and allow for a slow room temperature rise overnight. No kneading required! The next day, just form the loaf right in the Dutch oven you’re going to bake in, let it rise again, fold it over a few times, then into the oven it goes. An hour later you have a delicious loaf of no knead bread. If you aren’t an olive fan, just leave them out and you’ll be a happy camper.

This recipe is updated from my earlier endeavors, and I think you’ll be happy with the result.  The baking technique is much easier and does away with the old method of baking the no knead bread in a Dutch oven that has been preheated to nearly 500 degrees – YIKES.  Now the dough rises in the Dutch oven and when it’s ready to bake, just gets popped into a cold oven.  Yes, you heard that right – unbelievable but true.  What could be easier?  The water in the dough has also been reduced to give a much better texture to your finished loaf.  Happy baking everyone!!

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Chewy Granola Cookies with Hazelnuts and Raisins

First and foremost, how are you doing?  Hanging in? I’m hoping so since there seems to be a lot to be optimistic about these days.  We still have a very long way to travel, but I’m seeing a light at the end of this tunnel of ours.  Let’s go ahead and envision our world a year from now, filled with happy faces and light hearts. In the meantime, let’s try to keep our eye on the prize and dig deep to find our joy every day.  It should come as no surprise to you all that I can often find joy in a cookie jar.  These granola cookies with oatmeal, hazelnuts and raisins are a sure thing to bring sunlight into any cloudy day.  The oatmeal and raisins make these guys incredibly chewy, and the granola and coarsely chopped hazelnuts offer a nice crunch in contrast.  These granola cookies are a favorite in our household, and the freezer is never without a stash of them to grab at a moment’s notice.

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Winter Vegetable Soup

Oh my…. I’m not sure where to begin all this today.  Just when we think our world can’t get any more upside down, the unimaginable happens. These days I’m feeling like I’ve been mentally punched out and am laying in the middle of the boxing ring with coo coo birds flying above my head.   How are you holding up?  Hang in there if you can.  Please ask for help if you need it.  And keep your eyes peeled for those close to you who are in trouble.  That’s a tall order, and let’s remember to take care of ourselves too.  Long walks outside with plenty of fresh air help, and that’s how we start most days.  I will admit to a major freak out moment or two in the last week, and that gets me moving to the kitchen for some comfort food, and a hearty vegetable soup seems just right.  If I can’t heal the world, I’m surely going to try to do what I can for those I care about.  Every little bit helps, right?  With that in mind….

Here is one of my all-time favorite winter vegetable soups, and one to picture yourself eating while sitting in front of a roaring fire, while outside, Mother Nature is throwing everything she has at us.  It’s chock full of flavor with a big variety of vegetables, a ton of dried herbs for more flavor, and some beans for color, deep flavor, and protein. This guy doesn’t require much tending once all the ingredients are prepped and is happy just to bubble along on its own until ready.  Another plus is that you can pretty much make this recipe just the way you want to.  This recipe makes a soup that is so thick you can probably stand a fork up in it, because that’s what I like.  If you like a more brothy soup, just add more liquid. Would you like some different vegetables? – go for it.  If you want to add some additional protein like sausage or whatever, go on ahead.  Maybe you want to change up the herbs – also entirely up to you.  The goal here is to make vegetable soup this exactly how YOU want it to be.  This recipe makes a lot, but never fear – if you don’t eat it all up, it freezes beautifully for the next stormy day.

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Grandma’s Yeasted Buttermilk Dinner Rolls

Thanksgiving is going to be weird this year – very weird.  Rather than getting together with family and friends, we have been asked by those who are trying to protect us from harm to stay home for the good of ourselves and those we love.  So OK then…how do we make the best of that situation, and retain a little of the happiness the holidays bring?  I’ve decided to take the bull by the horns and pretend we are actually doing what we usually do, which is to go to my brother Gary’s house for a family feast.  My sister-in-law Ivory is from South Carolina, and her food is always full of southern charm and delicious.  I will REALLY miss the macaroni and cheese she always makes, and her banana pudding is so good it almost makes a person weep.  Ivory always has a huge turkey in the oven, and often Gary will put a smaller bird on his outdoor rotisserie.  This is in addition to the other various hunks of meat he prepares out there, and well as the best grilled/smoked vegetables I’ve ever had.  I will try not to dwell on what we are missing, but focus on what we usually contribute.  This usually entails Dick grilling a ton of asparagus with just the right amount of smoky char.  I make Apple Crisp and have been adding a Salted Caramel Sauce on the side.  But the dish I bring that’s most popular are these Yeasted Dinner Rolls.  I plan on making batches of them this year to share with family and friends.  This will probably just involve running up to their front door, ringing the doorbell, and leaving a dozen or so of these dinner rolls with a jar of Strawberry Jam, but at least it’s a connection to what this holiday is all about – being thankful and sharing with others.

These dinner rolls are my attempt at coming close to the delicious rolls my grandma Liz used to make.  As a young aspiring baker, I’d watch her assemble dozens of at a time, tossing an armload of dough around like it weighed nothing, and tearing off perfectly shaped rolls that she would let rise by her wood stove.  She never measured anything, mixing and baking by feel alone – and they were perfect.  I have fond memories of eating as many as I possibly could every Thanksgiving and Christmas Eve – or as many as I could get my hands on.  Grandma had seven children and hordes of grandchildren, and when everybody got together it was like a small city which means you had to move fast before my seemingly huge uncles with even larger appetites beat me in line.

Grandma did not have a recipe as you may have guessed, so I spent years trying to get as close as I could to what she did so effortlessly.  I finally got to where I think she might be proud, and I owe it all to Julia Child because this is pretty much her recipe. If you have a bread machine laying around, haul it out and use the dough cycle for this recipe – that’s how I handle it. These dinner rolls can be made grandma’s way, with just your two hands and a sturdy wooden spoon. There isn’t much better on the planet than biting into one of these babies.  Slathered with butter, of course.  Recipe adapted from ‘Baking with Julia’.

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Chewy Toasted Coconut Cookies

 

Before we get on to this week’s recipe, I’d just like check in with you for a minute.  How are you doing? This has been a wild couple of weeks, and when we think we’ve seen and experienced everything the world can throw at us, we get another punch right to the side of the head.  These last weeks have brought the most devastating forest fires in our country’s history, tremendous political unrest, and the continuation of the virus that keeps on coming.  How are you handling it all?  I hope you can hold on to some hope and a glimmer of optimism in these dark times.  Let’s show them whose boss – when we get knocked down let’s dust ourselves off and get back up (it is not beyond me to also make an obscene gesture to make my point in all this).  Do what you need to do to keep your head above water.  And if you’re struggling, a very wise person recently told me “Don’t think you are in this alone. You can always ask for help”.  Wise words, and very important to remember when we’re scraping the bottom of whatever barrel we find ourselves in.  During challenging times, it helps to go to my happy place and that is, of course, the kitchen.  Seems like a good time for coconut cookies…

Every few months, I make several varieties of cookies and stash them in the freezer for snacks, mood elevation, and for sharing with friends.  I also make lunch for my mom, Neeners, every day, and she insists on a cookie for dessert or I will have hell to pay.  Over the years, many cookie varieties have come and gone from the selections, but the other day I had a yearning for coconut cookies.  These Chewy Toasted Coconut Cookies were the result. No bells and whistles – no nuts, no chocolate, no dried fruit, no oatmeal…just coconut.  Then the dilemma arose as to whether it should be a chewy or crispy cookie.  Since we are heading into fall, the desire for something a little more substantial was at the top of the list, so chewy won the toss.  Coconut had to be the star, so to get as much flavor out of it as possible, I toasted the coconut in the oven to develop even more flavor.  And we are not being skimpy here – there are a good two cups of coconut in these guys.  How about baking yourself a batch, sitting back, taking a deep breath, and remembering all that is good in this world of ours.

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Parmesan Zucchini Planks with Herbed Ranch Dip

Here is my tale of the long and winding road to these Parmesan Zucchini Planks with Herbed Ranch Dip:  Zucchini and I had a rough start in the garden this year.  All the seeds I planted decided to be stubborn and not sprout.  So, I waited…and waited…then replanted on top of what I’d already planted.  Again, I waited…and waited….and either replanted a third time or planted zucchini starts on top of the seeds that had refused to sprout.  I’m sure you can figure out what happened next – yes, the seeds then decided to come up among the starts and before I knew it, we were buried alive in very active triple-planted zucchini.  That eventually brought on feelings of desperation due to the fact that zucchini was growing faster than we could even give it away.

The challenge then, was to come up with a quick and easy zucchini recipe that we would actually look forward to eating.  One evening, when putting supper together and staring blankly at the mountain of zucchini harvested that day, I decided rather than sneaking them out to our compost pile I’d give them one more chance.  These Parmesan Zucchini Planks are the result, and they have become a regular part of our summer suppers. Simple is always better, and this is about as simple as it gets.  Zucchini are halved and quartered, then covered with your favorite herb blend and sprinkled with parmesan.  Then popped into the oven to roast for a few minutes and served with a creamy Ranch dip.  It works as either an Appetizer or a side dish, and I’m hoping this herby, cheesy, slightly crisp zucchini plank with creamy Ranch dip will be a regular addition to your menu also.

This is a recipe that is truly your own to do with as you please.  I’ve just told you what I did, but feel free to use different cheeses, herb blends, and roasting times.  After all, it’s still summer and quick and easy remains the name of the game.

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Peach & Nectarine Crisp

 

Hello everybody!!  It’s been so long since I’ve been able to talk with you. I’ve missed you!!   This past summer has been crazy for our family, and it just hasn’t been possible to fit enough hours into our days to do all we’d like. I’m hoping you are happy, heathy, and doing the things that you love.  This is not always easy because of our various lives and the challenges they bring, but we’ll do our best, won’t we?  Among other things, last week my husband Dick, brother Gary, and I tackled our annual peach canning adventure.  This involved nearly five hours in the car, fetching and bringing home the coveted Zee Lady peaches. Then the frantic search for jar lids, which I now know are in very short supply everywhere.  It took ten trips to various stores before we found enough.  Suffice it to say, that resulted in sweating bullets. When all was said and done, we had 73 quarts of these beauties, and it was definitely worth all the bullet sweating that went on.  Because we have been surrounded by peaches, I wanted to share one of my favorite ways to savor them.  This Peach and Nectarine Crisp in one of my favorites – but truth be told, if you just double the peaches and leave the nectarines out altogether, you’ll still be a very happy camper. I posted this recipe for the first time a couple of years ago, before my mom Neeners had her stroke.  She still is as hilarious as ever, and when I reread this post, it reminded me how much her true spirit still shines through, even through life’s hardships.  It’s a good reminder and inspiration to me every day. Hope you enjoy!!

Have you ever heard the term ‘Necessity is the mother of invention’?  Well, my mother, Neeners, very cleverly created a situation where it was necessary to invent something to take care of the flat of peaches she could not resist buying.  “My God, those things were beautiful…so I had to buy the whole flat and now I want you to take some – NOT ALL – and do something creative”.    So…there I was with a few big, and yes beautiful peaches, but not enough for her favorite peach crisp.  What to do? So being the non-genius that I am, I looked around the kitchen.  There, staring me right in the face, was a bowl of nectarines that I just had to have. (I guess the nut doesn’t fall too far from the tree). The result is this Peach & Nectarine Crisp. Sweet, but not too sweet, with just a hint of tartness from the nectarines, plus just the faintest whisper of cinnamon.

 The perfect crisp is in the eye of the beholder.  Some absolutely must have oatmeal in their crisps, while others insist on nuts.  I prefer neither, but go after that rich, buttery and slightly crispy crust with fruit juices oozing through around the edges. Nirvana.  If you prefer oats in your version, go ahead and replace half of the flour with them.  All of you nut fans out there – add a cup chopped nuts to the topping mixture. What the heck?  Do both if you like.  After all, this is now your recipe….

 I ended up splitting the recipe, so Neeners could have half and we could have the rest.  I awaited her call…” Hello, this is your mother speaking.  I am looking at a big bowl of your Crisp, but I am not eating it yet.  I put a generous scoop of ice cream on top and am waiting until it melts to perfection on the top before I dive in.  I will give you my review tomorrow. Goodbye”.  I await her review, but in the meantime, keep reading to check out the recipe for yourself…

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