Cook with Claire

Easy Greek Chicken & Potatoes!

2026-09-22T17:36:31.348-04:00

This is a keeper! The recipe comes from a wonderful Greek chef named Christina. Her account is Christinadynamite on Instagram and this recipe went viral after she posted it. Once you make it and taste it you will understand why - it is easy and delicious! She uses fresh lemon and orange juices and german-style mustard. Apparently the german-style mustard at Whole Foods sold out after her recipe went viral! I have the german mustard from Whole Foods but I also tried the recipe with similar tasting brown mustard by Eden -both are great. I also tried it with larger yukon golds that I peeled and sliced in thirds. It is important to keep the pieces small so if you can't find the smaller yukons make sure to cut the larger ones into 3-5 pieces each...keep potatoes on the small side for best results.

I modified the recipe by adding fresh and dried oregano - leave out the fresh if you don't have it!

xoxo

Easy Greek Chicken & Potatoes

8 chicken thighs (bone-in, skin on) I have also used 6 thighs and 2 breast - it works!

1 1/2 lbs baby yukon gold potatoes (unpeeled, rinsed and any dark spots removed)

Juice of 1 lemon

Juice of 1 orange (I used valencia)

1 Tablespoon German-style mustard

1 large bunch of fresh oregan, chopped fine

1 teaspoon freshly ground pepper

2 teaspoons kosher salt

1 teaspoon dried oregano

3-5 tablespoons extra-virgin olive oil

Preheat oven to 400° F.

Place chicken pieces into a 9x13 roasting pan.

Rinse baby potatoes under cold water, dry with cotton kitchen towel and slice in half. Add potatoes to the chicken - scatter the potatoes around the chicken pieces. (If using large yukons make sure to peel them and cut into small pieces.)

Juice the lemon and orange - pour into measuring cup or small bowl, whisk mustard into the juices.

Remove oregano leaves from their stems and chop fine.

Distribute fresh oregano, salt, pepper, and dried oregano over the chicken and potatoes. Pour juices over the chicken and potatoes. Lastly, pour olive oil over chicken and potatoes.

Cover pan with foil and bake at 400 for 1 hour. After 1 hour remove foil and allow chicken to cook uncovered for 30 more minutes until chicken skin is golden brown and potatoes and easily pierced with a fork.

Christina's original recipe is all thighs - this works too (4 thigh, 2 breast)

German-Style is preferred but this Brown Mustard works too!

After 1 hour (covered with foil at 400degrees)

After 30 more minutes (uncovered) at 400degrees. PERFECTION!!!!!

Sofi’s Snickerdoodles

2026-09-02T18:08:56.396-04:00

Last year we started a special tradition. Sofi's Week! My goddaughter and I spend a week together during the summer. We cook, bake, go to museums, eat special lunches, and most of all spend time together. At the end of the week, we have her family here for a special celebratory dinner. I love it!!! I am just amazed at this 10-year-old - super smart, funny, talented, kind, beautiful, stylish, and a natural in the kitchen! (Oh, and she is afraid of clowns just like me. HA!) Sofi is very very special.

I realized that I need to sharpen my listening skills. Last year she told me she does not like dark chocolate, but I missed that important piece of information (or forgot). At the beginning of the week, we sat down at the kitchen table to come up with an agenda for our week. I kept recommending lots of chocolate recipes for our baking projects. Sofi reminded me that she is not a fan of chocolate.

She wanted to bake Snickerdoodle cookies! Let's do it!

Sofi's Snickerdoodles (adapted from several recipes)

2 sticks of unsalted butter

3 and 1/4 cups of all-purpose flour

1 cup of granulated sugar

1/2 cup packed dark brown sugar

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 large eggs

1 teaspoon vanilla extract

For Cinnamon Sugar Coating:

1/4 cup granulated sugar

1 Tablespoon ground cinnamon

1/4 teaspoon ground nutmeg

This cookie dough needs to set up in the refrigerator for a couple hours, but I suggest overnight.

Melt the butter in a saucepan over low heat. Remove from heat to allow to cool slightly while you prepare the other ingredients.

In a large mixing bowl combine flour, white and dark sugars, baking soda, kosher salt, cinnamon, and nutmeg, combine (using paddle attachment, mix a few times on low). In a large measuring cup or medium bowl, whisk together the eggs, melted butter and vanilla. Pour egg mixture into the flour mixture and mix on low t0 medium until soft dough forms. Will be very loose. Cover bowl and refrigerate overnight so dough can be scooped out and formed into balls.

When ready to bake cookies preheat oven to 400 degrees.

In a medium bowl combine sugar coating: sugar, cinnamon, and nutmeg.

Scoop dough out with cookie scoop or a tablespoon and form into 2-inch balls by rolling in the palm of your hand. Place each dough ball into the sugar coating and roll around to completely cover. Place 12 sugar-coated dough balls on unlined, ungreased baking sheet. Using the bottom of a glass flatten each ball slightly.

Bake in middle of oven for about 8-10 minutes. Then remove from oven and allow cookies to cool on the baking sheet for 5 minutes. Transfer cookies to wire rack to cool completely.

Energy Muffins: A very special recipe and a very special person

2026-07-13T13:28:35.511-04:00

There we are! Mary and Claire! Friends forever! This is us a little over a year ago at Mary's 60th surprise birthday party. Yes, she IS the youngest-looking person alive! Beautiful outside and inside - a precious jewel of a person. I love you, Mary!

When our kids were little Mary's neighbor shared this recipe with her and Mary shared it with me. I modified it a little to make sure all the ingredients were organic and not highly processed. For example, instead of bran cereal from the grocery cereal aisle, I found coarse, natural, organic wheat bran. In place of shredded wheat cereal, I found an organic, no-sugar, version.

I made so many of these when my kids were growing up and brought them to many friends, family, teachers, etc., etc., THESE ARE REALLY REALLY DELICIOUS! They freeze beautifully. Pop a frozen one into the microwave for a minute and it's like it just come out of the oven.

Ingredients are easy to find at Mom's Organic Market or Whole Foods and many other grocery stores. See the original post in my featured post section and HERE.

Energy muffins were the star on a recent menu!

Chia Seed Pudding: revisited (NO SUGAR needed!)

2026-07-08T08:48:13.503-04:00

My oldest was home for a very short visit (sans baby and husband). Wanted to visit her pals for few days and she also cleaned out A LOT of her "stuff". I hope was as cathartic for her as it was for me. ; D

I needed some GF options for breakfast and my go-to is chia seed pudding with berries. It never disappoints! I decided to heat up the coconut milk to a simmer before whisking in the chia seeds. It allowed the seeds to bloom quickly, and I realized I loved it warm! Slightly thick, chia pudding - serious comfort food! But weather here is very hot (90+ degrees) now, so the puddings went into the refrigerator to cool down.

At serving time I kept them on ice for the girls, so everything was nice a cool for them.

See my original post in the featured link. In the original I added agave but if you want it sweetened, I suggest using maple syrup or honey instead - much cleaner flavor in my opinion. Enjoy!

Chia Seed Pudding REVISITED (NO SUGAR)

12oz to 14 oz of unsweetened coconut milk
5 Tablespoons of chia seeds
fresh organic berries to use as topping

Pour coconut milk into a saucepan and heat on medium low to bare simmer - just a few minutes. Take off the heat and whisk in the chia seeds and allow to bloom for a few minutes. Check after a couple minutes and you will notice the pudding has thickened to a nice milkshake-consistency. Pour mixture into a large quart-size measuring cup for easy pouring into small jars or ramekins. Eat immediately if you want a warm comfort food (topped with berries or nuts). Otherwise refrigerate for 30 minutes to cool and thicken even more.

One of my go-to snacks! Toasted pecans that I keep in the freezer - nothing like it!

Tortilla Soup!

2026-04-24T08:29:09.376-04:00

This recipe for Tortilla Soup is fast, easy, and delicious! I saw it on the PBS show Milk Street -it is authentic from Mexico. I had homemade chicken broth in my freezer so used it but I suspect water or veggie broth will be just as delicious. You may notice my chicken broth is reddish in color. I sometimes add tomato paste to my broth (at the beginning of cooking) - it adds a lot of flavor. Be mindful to use a corn chip that has few ingredients. I like the Maiz brand because it is made from corn, salt, and avocado oil- that's it!

Tortilla Soup (adapted from a Milk Street recipe)

2 tablespoon of extra virgin olive oil (Spanish preferred) or use lard or bacon fat

1 large yellow onion sliced

2 jalapeño seeded and sliced

6 cloves garlic, peeled and smashed whole

1 teaspoon cumin seeds

1 large bunch of cilantro- Chop leaves and stems separately

2 pounds cherry or grape tomatoes

1 teaspoon sugar

2 cups corn tortilla chips (I like the Maiz brand because only corn, salt, and avocado oil)

6 cups chicken stock or veggie stock or water

Toppings: corn chips, avocado, cotija cheese, cilantro, and sour cream.

Heat a medium to large enameled cast iron pot or other heavy Dutch oven over medium heat. Add the oil to pan and add onion slices. Cook for about 5 minutes until starting to soften and turn light golden brown. Add jalapeño, garlic cloves, cumin seen, and cilantro stems to the pot. Stir and cook for another minute. Add the tomatoes, sugar, corn chips, and chicken stock (or water or veggie broth) and bring to a boil. Turn down to low, cover pot and simmer for 10 minutes. Remove pot from stove after 10 minutes and allow to cool for about 5 minutes before blending to smooth texture (will need to do in a couple batches since still hot). Return blended soup to pan to reheat and taste. Add about half the chopped cilantro leaves and tastes. Add salt and freshly ground pepper to taste if needed (the chips have salt so you may not need additional salt). To serve put a handful of chips in a bowl, pour a couple ladles of soup over, top with avocado, sour cream, cilantro, and cotija cheese.

West African Greens (a version of Sukuma Wiki)

2026-03-18T17:59:34.699-04:00

My youngest is home for a couple months before she starts graduate school. I am so proud of her!

She loves to cook as much as I do and she has a natural ability for creating delicious and healthy vegan meals. When I see a recipe and realize it is vegan it always makes me think of her. "Maybe she will like this - I will try it!" This recipe just happens to be vegan and it is delicious! I love the combination of cumin, coriander, and tumeric - with the greens and other veggies it is so delicate but very flavorful.

We served it over basmati rice.

Sukuma Wiki or West African Greens (adapted from in Bibi's Kitchen)

2 tablespoon of extra virgin olive oil

1 large yellow onion, finely diced

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground tumeric

2 large tomatoes, coarsly chopped OR pint of grape tomatoes sliced in half

1 large carrot sliced

1 pound of dark leafy greens (kale, collards, chard, etc.) tough stems discarded and leaves coarsly chopped

kosher salt

½ cup of water

the juice of one lemon

large bunch of cilantro - chopped

Heat a medium to large enambled cast iron pot or other heavy dutch oven over medium heat. Add the oil and allow to warm then add onion, carrots, cumin, coriander and tumeric. Cook, stirring occasionally until the onion softens, about 5 minutes. Add the tomatoes, greens, a large pinch of salt and the water. Allow greens to cook down for a couple minutes (you may need to add in two batches depending on the size of your pot) then cover and simmer for 10-15 minutes. Turn off the heat and stir in the lemon juice and the cilantro. Add more salt to taste if needed. ENJOY!

Healthier Granola (super delicious!)

2026-03-01T16:05:00.004-05:00

This granola uses HALF the amount of sugar than most other recipes – still tastes so sweet and crunchy! I just thought I would try it to see how it turned out and now I know – I don’t need to add as much sugar. As with all my granola recipes I use really good olive oil, maple syrup, and gluten-free & glyphosate-free Oats – with those three ingredients alone you will have a delicious granola. I use One Degree Oats – they are the best and healthiest. This recipe has cardamom, cinnamon, chia seeds, and sour dried cherries – soooo good! Try it. Enjoy!

Healthier Granola

4 cups old-fashioned rolled oats (One Degree GF preferred)

½ cup grade A amber or robust maple syrup

½ cup extra-virgin olive oil

½ to 1 teaspoon cardamom (ground or freshly ground from green pods)

1 teaspoon cinnamon

½ teaspoon vanilla paste or vanilla extract

½ teaspoon kosher salt or kosher sea salt

1 Tablespoon chia seeds

¼ cup dried coconut flakes (unsweetened)

¼ cup dried sour cherries

Preheat oven to 350° F.

Line baking sheet with parchment paper. In a large bowl, using a large spatula or spoon, mix olive oil, maple syrup, cardamom, cinnamon, vanilla, and salt. Add oats and chia seeds and stir ingredients together with large spoon or spatula to distribute ingredients. Pour granola onto prepared parchment-lined pan and spread so that ingredients are in one layer. Bake in oven for 30 then add coconut flakes and continue to cook for another 10 to 15 minutes until golden brown. Remove from oven, and allow to cool in pan for about 10 minutes before eating. Granola will crisp up as it cools. Add cherries to the granola and make sure it is completely cool before storing in glass jars or other containers.

Cardamom Cake for Amal and me!

2026-01-25T10:34:00.005-05:00

My friends Amal and Bassam surprised me with a Birthday Celebration! I had made this cake for them thinking it would be a nice complement to Amal's amazing cooking - delicious beyond belief Lebanese food. When it came time for dessert there was a beautiful array of Lebanese sweets and a special chocolate caramel cake with a birthday candle AND Lebanese birthday song playing on their speakers!!! There is no joy like the joy of that song - super happy, super vibrant, super fun! Love you, Amal and Bassam. Thank you for making my 59th birthday extra special.

I found this recipe a few years ago and it instantly became a favorite. Next to chocolate mousse this is my favorite dessert. It is very very easy and the taste is so delicate but also intense. The key is to release the cardamom seeds from their green pods right before adding to the cake batter. I LOVE THIS CAKE!

Cardamom Cake

(very slightly adapted from My Bombay Kitchen by Niloufer Ichaporia King)

2-3 Tablespoons sugar, to coat pan

3/4 cup (65 grams) sliced almonds, to coat pan

4 large eggs

1 1/3 cups (264 grams) granulated sugar

1 1/3 sticks of unsalted butter (this is approximately 150 grams)

1 1/3 (160 grams) cups all-purpose flour

1 Tablespoon (9 grams) cardamom seeds (freshly extracted from their pods)

2 pinches kosher salt

Preheat oven to 350 degrees. Prepare a 9-inch springform pan - place round of parchment in bottom of pan, generously butter bottom and sides of pan, sprinkle 2-3 tablespoons sugar and rotate pan to coat all butter with the sugar, spread sliced almonds on bottom of pan.

Prepare cardamom seeds - gently crush pods with pestel or with back of plate - release cardamom seeds and measure 1 Tablespoon.

Using a stand mixer or a handheld beater, cream the eggs and sugar until thick and pale and tripled in volume, about 5 minutes. Melt the butter in a small saucepan. Bruise the cardamom seeds in a mortar - don't crush just rotate pestel over seeds. With a rubber spatula, quickly fold the flour (in two batches) and sprinkle 2 pinches of salt into the egg and sugar mixture. Next fold in the melted butter and the cardamom seeds. Make sure there are no pockets of flour and give batter a thorough stir before pouring into the prepared pan. Thump the pan on the counter a couple times to settle the batter.

Bake the cake until the top feels dry to the touch and springs back when lightly pressed, and a skewer or knife inserted into the center comes out dry, 30 to 35 minutes (see NOTE below). Remove from the oven and leave in the pan for about 5 minutes. Run a knife around the sides of the pan before inverting the cake onto a rack to cool. Remove the bottom of the pan carefully while the cake is still very warm. Let cool before serving.

This cake tastes delicious day of and several days after baking - excellent flavor and texture!

NOTE: I have a gas range and it took 45 minutes in my oven.

Thanksgiving Menu (The Basics)

2025-11-15T12:29:00.000-05:00

Claire's Thanksgiving Menu BASICS

My Mom's Roast Turkey

Herb and Shallot Stuffing

Make-Ahead Gravy

Cranberry Sauce

Spinach, Fennel, and Apple Salad with Cider Vinaigrette

Old-fashioned Carrot Salad

French Apple Tart

My Mom's Roast Turkey

Cranberry Sauce

Make-ahead Gravy

Spinach, Fennel, Apple, & Pecan Salad

Old Fashioned Carrot Salad

French Apple Tart

Herb & Shallot Stuffing (my favorite item on the Thanksgiving menu)

Cooking & Baking with my Goddaughter: Revisiting Favorites (Chicken Quesadillas)

2025-07-24T18:14:00.006-04:00

What a special time I had with my goddaughter and we had so much fun! We really packed a lot in over three days. It was easy to get so much done because Sofi was so skilled and attentive. Our only fail was attempting to make tortillas from scratch. I was ready to give up waaaaay before Sofi. She just wanted to "try one more time" . Honestly, it's not easy to roll out the delicate dough. Luckily we had purchased organic flour tortillas from the grocery (just in case) so we still made my "famous" quesadillas. The key to the great taste is saute chicken in olive oil and then squeeze lime over cooked chicken when it comes out of the pan. The other important step is the spread butter on outside (both sides) before placing onto hot pan - we used a large griddle pan. THEN - squeeze more lime all over the outside of the cooked quesadilla right after is comes off the griddle.

When I sent a family text to my kids to show them Sofi and I were making the quesadillas:

Oldest: "Looks so good! YUM!"

Middle: "All time Classic 💪"

Youngest: "Yummyyy"

These are always a big hit and so easy. I hope you make them for your family! XO

This cheese is delicious! Very nutty and melts beautifully. We also used Sharp Cheddar by the same brand. Sofi and I loved them both!

Claire's Famous Quesadillas

An all-time family and friend favorite recipe

2 lbs thinly sliced boneless and skinless chicken breast

2 tablespoons olive oil or avocado oil (and more as needed for the pan)

Kosher salt and freshly ground black pepper to taste

16-18 (6-inch) flour tortillas (organic preferred!)

1 cup shredded Monterey Jack cheese

1 cup shredded Sharp Cheddar cheese

6-8 limes, quarted and ready to squeeze

kosher salt and freshly ground pepper

First shred your cheeses and set aside. Make sure to taste to see if you love the flavor. See my recommendation above.

Heat large stainless-steel or cast-iron sauté pan over med heat and add olive oil or avocado oil to hot pan. Place chicken slices in pan, season with kosher salt and freshly ground pepper, and cook about 3 minutes per side until cooked through. (don't crowd pieces in pan- use two pans or do several batches if needed). Remove cooked chicken to a large plate or platter and squeeze fresh lime juice over each piece. Slice chicken into 1-inch pieces or as thin as you like.

Lay the tortillas out onto clean kitchen counter. Add a small handful of cheese (a bit of each type) to each tortilla then top with a few slices of chicken. Fold each tortillas in half over the filling and press down. Use a good butter (from grass-fed cows) and spread a few teaspoons on each quesadilla.

Heat cast-iron pan or large griddle over medium heat. Lay quesadillas, buttered side down on griddle pan. While the first side is cooking add butter to the second side.... you can butter both sides before you lay them on pan but I usually just add butter to the other side while the first side is cooking.

Flip quesadillas over after a few minutes - make sure the side is deep golden brown and the do the same to the second side. Remove finished quesadillas to platter or cutting board and squeeze lime all over the outside of quesadilla.

Slice each quesadilla into thirds and serve with sour cream and cilantro and Tomatillo Salsa!!!!

Our attempt at homemade tortillas ; )

Sofi doing her excellent work squeezing the fresh lime over quesadillas.

We also made this easy Tomatillo Salsa. Perfect with the quesadillas!
Tomatillo Salsa Recipe

Matching aprons - OF COURSE!

For Sofi: Cooking & Baking Lessons

2025-07-14T18:28:00.003-04:00

Sofi is my grandniece and goddaughter. I am so excited to be spending the next few days in the kitchen with her. Precious time with this very special little girl.

I have the lesson plan on our chalkboard. More technique will be taught than just what I have put up on the board. I will talk about what type of flour is best, how to properly wash fresh berries, and I will discuss pans, pan preparation, and offset spatulas - (and more)!

Blueberry muffin recipe below - forever to be known as Sofi's Blueberry Muffins.

Here are the other recipe links: Granola, Blackberry Buttermilk Cake

I love you, Sofi. These next three days are just for you! XOXO

Sofi's Blueberry Muffins

(adapted slightly from Sara Moulten Cooks at Home)

4 Tablespoons unsalted butter, at room temp, (plus more for buttering muffin tin)

¾ cup sugar

¾ cup whole milk (preferably grass-fed)

1 large egg

1¾ cups flour (plus 1 Tablespoon for prepping blueberries)

2 ½ teaspoons baking powder

½ teaspoon kosher sea salt

1 cup frozen wild blueberries (organic preferred)

Preheat oven to 400 degrees. Butter a 12-cup muffin tin.

In a large bowl, mix sugar and butter together until well combined. (can be done by hand with a large spoon or in a mixer). Add milk and egg and mix together with butter sugar mixture. Sift flour, soda, and salt onto a piece of parchment or wax paper. Add sifted ingredients to the batter and mix briefly, until just combined. Mix remaining 1 Tablespoon of flour with the wild blueberries to coat the berries --add to the batter and fold in using a spatula. Place batter into tins using a scoop or spoon --only fill each cup about 3/4 full. Bake for 15-18 minutes. Remove and let cool on rack for 5 minutes then, using a little spatula or butter knife release muffins and serve!

Lebanese Lentil Soup

2025-03-07T17:35:00.008-05:00

This soup is so comforting with delicious flavors and textures. AND sooooo easy! The recipe comes from Maureen Abood. Her website, cookbook, spices and other pantry items are excellent! My friend Brooke recommended her to me a few years ago and I was hooked. Her cookbook is filled with many of her cherished family recipes and it is also a beautiful cookbook. I have ordered many spices, lebanese olive oils, and bulger from her shop. I especially love her mint salt and shawarma spices.

I also think about my dear friend Amal everytime I cook or bake a Lebanese dish. Brooke & Amal and I became fast friends when we were volunteering at our daughters' school. They are very very special women. So glad we met! Love you Amal and Brooke! XOXOXO

Lebanese Lentil Soup recipe slightly adapted from Maureen Abood

2 tablespoons extra virgin olive oil

2 cups finely diced yellow onion

2 teaspoons kosher salt

2 cloves garlic chopped

1/2 cup brown lentils

½ teaspoon freshly ground black pepper

½ teaspoon ground coriander

4 cups water or vegetable stock or chicken broth (or a mixture of water & broth)

1 cup swiss chard or spinach, chopped

1/2 cup cilantro chopped

2 tablespoons lemon juice freshly squeezed

(Maureen adds egg fettucini to the soup - I served it over leftover jasmine rice.)

Put a 3-quart pot over medium heat – add olive oil to the pot then add chopped onions & garlic and 1 teaspoon of salt. Sauté until the onions are very soft and picking up color, about 5 minutes. Stirrring to make sure garlic does not burn on the bottom of pan.

Add the lentils, 1 teaspoon of salt, coriander, and pepper. Stir to combine. Add the 4 cups water (or veggie broth, chix broth, or a mix of broth & water) and increase the heat. Bring to a boil, then reduce the heat to medium low and simmer until the lentils and pasta are tender, with lid ajar, about 15 minutes. Add the swiss shard and the cilantro and stir in.

Stir in the fresh lemon juice and taste and adjust seasoning, if needed.

Ladle into soup bowls, top each with chopped cilantro and extra squeeze of lemon.

I had about 1 1/2 cups of homemade chicken broth in the freezer so I mixed with 2 1/2 cups water!

Fish Chowder

2025-02-18T12:43:00.003-05:00

This fish chowder recipe is excellent! The recipe comes from the Chef Marguerite Bottorf of the Kennedy Center's Roof Terrace Restaurant. I watched her make it on the PBS show Signature Dish. Watch her make it by clicking on link above to view the 4 minute clip. I adapted the recipe because no quantities were given but it turned out great because of the ingredient list and chopping the veggies to similar size small 1/2inch cubes. A very special chowder and a new favorite for sure. ; )

Fish Chowder - adapted from recipe by Marguerite Bottorf

3-4 slices of smoked bacon, chopped

1 medium onion, chopped fine

1 lb yukon gold potatoes, sliced and chopped into 1/2 inch cubes

2 leeks, chopped

2 carrots, chopped

1 fennel bulb, chopped

1 Tablespoon flour

1 generous tablespoon butter (softened)

2 bay leaves

1 cup corn (half white, half yellow) - I used frozen

1 cup fish or seafood stock (heated)

1 cup half-n-half OR heavy cream (3/4 cu of heavy and 1/4 cup half-n-half)

1 cup boiling water

1 to 1 1/2 lbs or cod, haddock or rockfish

Freshly ground Pepper

fresh herbs (optional)

In a small bowl combine softened butter and flour to make the roux - set aside.

Preheat medium sauce pan on medium heat. I used an enameled cast iron.

Saute bacon until all fat is rendered and remove crispy bacon pieces to a plate and set aside.

Add chopped onion to the leftover bacon fat in pan and saute until onion is soft about 2-3 minutes.

Add carrot, fennel, leeks, and corn to the onions and saute for a few minutes. Add the roux and mix into the veggies. Also add in the bay leaves and crispy bacon (reserve a little bacon to garnish).

Add the fish stock and water, and stir to incorporate the roux into the stock. Turn heat down to simmer and add in the half-n-half. Add the fish (fish does not need to be chopped, it will break down as it cooks). Submerge fish in the liquid, cover pan and simmer for 10-20 minutes. Remove lid and use a spoon to break up the fish into smaller bite-size chunks or leave as big chunks - your preference.

I usually cook a lot of bacon at the beginning of the week and store crispy slices in fridge. It is ready to add to my morning omelet and as topping on soups and salads. ; D

Shepherd's Pie (Persian Style)

2025-01-30T15:59:00.007-05:00

This is Persian take on Shepherd's pie is DELICIOUS! I have 3 paid subscriptions in Substack: David Lebovitz (OF COURSE!), Longer Tables with Jose Andres, and Arielle's Kitchen Dispatch. Arielle also has a youtube channel so check it out. Her recipes are very easy to make and the flavors are a reflection of her Moroccan, Persian, and Israeli heritage.

This is Arielle's version of Shepherd's pie and my new favorite recipe. I modified it slightly. Enjoy!

Thank you Arielle!!!!

Persian-Style Shepherd's Pie

2-3 lbs yukon gold potatoes

2-3 leeks, sliced thin

2 lbs grass-fed ground beef

1 Tablespoon Sweet Paprika

1 1/2 teaspooons ground Cumin

3 heaping Tablespoons tomato paste

2 ounces (about 1/3 to 1/2 cup) pine nuts

2 bunches of swiss chard, sliced thin

1 large bunch of cilantro, chopped

1 teaspoon (or more if desired) of freshly ground nutmeg

2-4 tablespoons butter

Olive Oil

kosher Salt

Freshly ground Pepper

Preheat oven to 375° F.

Using butter or olive oil, grease a pie plate.

Put the potatoes into a large pot, cover with water, bring to a boil over high heat then turn down to medium and boil for 20-30 minutes until potatoes are easily pierced with a small knife or a fork.

While potatoes are cooking make the filling.

In large saute' pan or skillet, put over medium heat, add about tablespoon of olive oil when hot and add the sliced leeks. Saute leeks over medium, stir as needed so they don't burn, for about 2-3 minutes until soft and starting to brown. Add the ground beef to the pan, use a large spoon to break up and make sure that beef is cooking...turn heat up a little if needed to brown the meat. Once beef is almost cooked add 2 teaspoons of kosher salt, 1/2 teaspoon freshly ground black pepper, paprika, cumin, pine nuts, and tomato paste. Mix to incorporate all seasonings and cook for a couple minutes. Add the swiss chard and cilantro - cook until the greens have wilted and stir to incorporate with the meat mixture. Add 1/3 cup of water and cook for a couple more minutes until all is incorporated and juices are thickened. Add more water if needed. Remove from burner and put beef mixture into the pie plate. Smooth top so evenly distributed.

Drain potatoes into a colander. Using a fork and knife to peel the potatoes (they will be too hot to handle with your hands) - peel potatoes and add to large bowl. Add 2 tablespoons butter, 2 tablespoon olive oil, freshly grated nutmeg, and a heaping teaspoon of salt. Mash using a potato masher until light and fluffy (add warm cream or milk if desired). Taste to see if more salt is needed.

Add mashed potatoes to the pie plate - use a large spatula to spread evenly over the beef mixture.

Lightly use tines of fork or other utensil to make a design on top - I used a pastry cutter. Brush top of potatoes with olive oil.

Bake for 20-30 minutes until the top is golden brown.

Christmas Eve Breakfast Casserole

2024-12-24T11:14:00.005-05:00

My husband always does a beautiful job decorating our front door. It is one of my most favorite traditions of Christmas!

I used to do tons and tons of baking each Christmas season but these days I’m just a little busy with other fun activities.

This morning I made a very delicious casserole for Christmas Eve breakfast. My number one most requested recipe is for this Breakfast Strata but this GF option (no bread) is super good. Try one or both!!

XO & Merry Christmas

Love,

Claire

Christmas Eve Breakfast Casserole

Butter, for greasing the dish

2 teaspoons olive oil

¾ to 1pound fresh bulk Italian or other sausage of your choice

3 ounces of fresh spinach

2 ounces grape tomatoes, halved

6 to 8 oz diced sharp cheddar (grass-fed preferred)

12 large eggs

¾ cup heavy cream

Kosher salt and freshly ground pepper

Heat oven to 325 degrees. Generously butter a large 9x13 baking dish. Dice cheese into small 1/2 or 1-inch cubes and slice tomatoes (set aside).
Heat 2 teaspoons olive oil in a large cast iron or non-stick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish (using a slotted spoon), spreading it in an even layer on bottom of dish.
Add spinach to the skillet and saute' for a minute or two until wilted then transfer with tongs and scatter over the sausage in the dish. Add cheese and tomatoes on top of spinach & sausage - scatter around the dish.
Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. Pour the egg mixture over the ingredients in the baking dish. Bake until the eggs are just set in the middle, 25 to 30 minutes.

Beef Tacos (Revisited)

2024-07-09T16:50:00.008-04:00

I made this recipe a lot when my kids were younger. I've recently been making it for the first time in years and was reminded that it is very easy and super delicious! What I love most about these is the combination of spanish paprika and cumin - the spice combo gives a very distinctive spanish accent to the potato, beef, and onions. In this picture I have added fresh cilantro and sour cream and wrapped it all up in a heated flour tortilla. I also like to add avocado, tomatoes, sharp cheddar cheese and tomatillo salsa. Don't forget the squeeze of lime to make it perfect!

OR Serve a big scoop over a salad - great summertime dinner!

HERE is my TOMATILLO SALSA RECIPE My kids really love this tomatillo salsa - it is the BEST.

Make this recipe in a large skillet as shown below OR saute' the beef and onion in the skillet while roasting the potatoes in an air fryer - saves a little time and potatoes are extra-crispy. Then combine and it is perfect and delicious!

Easy Beef Tacos
adapted from an Everyday Food recipe

1 pound ground beef (I prefer Grass-fed beef)
1 medium onion sliced
1 to 2 jalepeno pepper, seeds removed and chopped fine
1 large russet potato, chopped into 1-inch cubes
3/4 to 1 teaspoon spanish smoked paprika
1 1/2 to 2 teaspoons cumin
freshly ground pepper
kosher salt

Heat a 1-2 tablespoons olive oil in a large skillet on med-high heat. Add potato and saute until sides are browned about 3-5 minutes. Move potatoes to one side and add ground beef. Use wooden spoon to break up ground beef and cook until no pink remains, about 2-3 minutes. Add onion and jalepeno and saute for a couple more minutes. Add paprika, cumin and salt and pepper to taste and stir to combine. Cook for a couple more minutes. Enjoy!

Julie's Grass-fed Boneless NY Strip Steak!

2024-04-05T15:08:00.005-04:00

My pal Julie and I shopped at one of my favorite places today - The Organic Butcher of Bethesda !

The guys at the shop are always super helpful and I love that they have formed strong relationships with their farmers. Want some super fresh locally grass-fed beef or pastured chicken? You got it! Their meat, poultry, and seafood is always delicious and incredibly fresh. They have lots more for your cooking/eating desires- standouts for me are delicious focaccia and baguette from Baked & Wired, homemade stocks in their freezer section, and daily specials created by their chef such as Tarrgon & Ramp Buttermilk Dressing - sooo good!

Julie and I are both interested in eating more high-quality protein and grass-fed beef is a very good if not the best source.

Julie's Grass-Fed Boneless NY Strip Steak

1/2 hour before cooking put steak on plate and drizzle with olive oil and sprinkle with salt. This will allow steak to come to room temperature.
Heat oven to 400 degrees.
Put cast iron frying pan on burner, put a couple tablespoons olive oil in pan, turn heat to medium high.
When pan is hot add steak and allow steak to sear completely for 4-5 minutes before turning to sear on second side (another 4-5 min). You will know when steak is perfectly seared because it will not stick to the pan and you will be able to easily turn to other side.
Place pan in hot oven and cook steak for another 6- 8 minutes. Remove from oven and place steak on plate and let rest for 10 min (tent with foil). Put steak on cutting board- slice and enjoy!

Leftovers are great on tomorrow’s luncheon salad, steak will still be incredibly tender and delicious.

___________________________________________________________________

THANK YOU to Barton Creative Co.!

2024-02-15T15:56:00.002-05:00

Yahoo! Thanks to Barton Creative Co. my blog is back to up and running! Google domains migrated over to Squarespace so my blog wasn't redirecting properly. I am so grateful to Barton Creative Co. for taking on my small project and getting everything working again so quickly. THANK YOU! xoxo

Art Show Reception: Fresh Fruit Reigns!

2023-11-25T12:19:00.001-05:00

(THIS IS A POST FROM A FEW YEARS AGO - Concord Pears are available right now...hope you try them!)

The art show at my daughter's high school was truly AMAZING! The credit for this inspiring show goes to the talented artists and one very special art teacher. The reception buffet table included homemade baked goods and many fresh fruit items. My homemade cookies and cakes were certainly a hit but the fresh fruit items were even more popular with the artists and their guests!

It is important to taste all of your fruit items before creating a fruit platter, cups of berries, or other fresh fruit offerings. The above pears were purchased several days before the show to make sure they had time to ripen but also not get too ripe. I love the way these pears look and they were so delicious! This dish is so easy – see my previous post Concord Pears filled with Raspberries. Squeeze just a small amount of fresh lemon juice over the surface of the pears to keep them from browning. For all of the pears above (12) I squeezed only half of a lemon and then spooned a little juice over each pear - and I had a little juice leftover. I prepared these several hours before the show and stored them in the refrigerator. So easy and what a hit!

Granola for Abby, Amelia, Anna, & Callie!

2023-07-24T14:55:00.000-04:00

I brought a couple of jars of this granola on a college-visit road trip. We were looking at schools for my youngest and her friend Callie came with us. Callie loved the granola so much that her mom asked for the recipe. Apparently, they have been making this granola non-stop at their house ever since! That was 3 years ago! Another of my daughter's besties, Amelia, asked for the recipe last week. It made me so happy to pass the recipe along.

I have another granola recipe on my blog and many friends are very very fond of it. The BEST Granola recipe is certainly a favorite but this one has become a favorite, too. Both recipes use olive oil and maple syrup - these are key flavor ingredients. I have found Lucini brand of olive oil works best and grade A medium amber maple syrup is my choice for best flavor.

Enjoy!

Granola for Abby, Amelia, Anna & Callie!

1 cups raw almonds with skin

4 cups old-fashioned rolled oats (organic preferred)

¾ cup grade A amber maple syrup

¾ cup extra-virgin olive oil (I use Lucini brand for this recipe)

3 teaspoons cinnamon

1 teaspoon kosher salt or kosher sea salt

Preheat oven to 350° F.

Line baking sheet with parchment paper. Put oats, almonds, cinnamon, and salt into large bowl – stir ingredients together with large spoon or spatula to distribute ingredients. Pour maple syrup and olive oil over and stir to mix and coat all ingredients. Pour granola onto prepared parchment-lined pan and spread so that ingredients are in one layer. Bake in oven for 30-45 minutes until golden brown. Remove from oven and allow to cool in pan for about 10 minutes before eating. Cool completely before storing in glass jars or other containers.

Air-fryer Chicken for Delia!

2023-04-20T08:47:00.005-04:00

My son taught me how to use an air-fryer and now I am hooked! I purchased the kind with the basket and also chose one on the smaller side. They can take up a lot of counter space depending on the size and style. Mine is the Cosori 4 Qt. with 7 cooking functions. I chose it for the small size and the color - it's a pretty sage green!

This recipe is from NYT Cooking and recipe is designed for one large boneless, skinless chicken breast. I have played around and used it for three large chicken breast and also used it for 6-7 thin-cut chicken breast cutlets. All are a success - so easy, fast, delicious AND (the best part) CLEANUP is EASY! I just put the basket right into my dishwasher on the top rack - done!

Air-Fryer Chicken for Delia: Adapted from NYT Cooking

1 large boneless, skinless chicken breast, OR 2-3 large boneless, skinless chicken breast, OR 5-8 boneless, skinless chicken breast cutlets (thin cut)

Salt

Freshly cracked black pepper

2 teaspoons light brown sugar

1 Tablespoon rice vinegar

1 Tablespoon soy sauce

2 Teaspoons olive oil

Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.

My air-fryer has a "Chicken" setting - it cooks at either 350 or 415. After I preheat to 400 I use the 415 setting for 13 minutes. Flipping chicken after 6 minutes. (if using the cutlets I don't bother flipping because they are usually done in about 6-8 minutes!)

Cut chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. OR just keep breast as is or use thin-cut cutlets!

Season chicken generously on all sides with salt and pepper; rub brown sugar all over. (Chicken breast can be seasoned and left uncovered for up to 12 hours in the refrigerator. Let the chicken come to room temperature before cooking.)

In a medium bowl, combine the rice vinegar, soy sauce and olive oil. Toss chicken in soy sauce mixture until well coated and allow chicken to sit in marinade for 5 minutes.

Transfer chicken to the air fryer basket, setting leftover marinade aside. Cook for 6 minutes and flip the chicken over. Cook until chicken is lightly browned, the sauce has turned slightly sticky on the chicken and the internal temperature at the thickest part of the meat reaches 165 degrees, another 6 to 10 minutes. If using whole (thick) breast then it may need a few more minutes to cook through.

Transfer the chicken to a cutting board to rest for at least 5 minutes so the juices can settle and redistribute. Slice the chicken against the grain. Pour any sauce left at the bottom of the air fryer over the chicken and serve. For extra flavor, squeeze lime wedge all over the chicken,.

___________________________________________________________________

Pre-heat to 400 degrees

I used my "Chicken Setting" - 13 min at 415.

Flip over after about 6 minutes

Easy Cleaup....WOW! Such joy!

My Favorite Irish Soda Bread (American & German, too)!

2023-03-15T17:08:00.001-04:00

St. Patrick's Day is the perfect time to make Soda Bread! Here are three recipes for you to choose from.

Everytime I make these I'm surprised at how simple and incredibly delicious they are - sooooo good!

Claire

Claire's Favorite Irish Soda Bread Recipe

German Soda Bread

American Soda Bread

ALMONDS: Brined, Sugared, and Tamari

2023-01-29T15:16:00.010-05:00

From front to back: Tamari, Brined, and Sugared

I showed you how to make Tamari Almonds in an earlier post. Here are two more options to add to your pantry: Brined and Sugared! The brined almonds are salty and crunchy. The sugared almonds are sweet with caramelized, cinnamon coating that reminds me of Christmas Markets in Germany.

Sugar & Cinnamon Almonds

1 cups raw almonds with skin

1/2 cup sugar

1/4 cup water

2 teaspoons cinnamon

1/2 teaspoon vanilla

pinch of salt

Preheat oven to 350° F.

Pour almonds onto sheet pan and place in oven for 10 minutes until roasted to light golden (cut one open to see if interior of almond has changed from white to light golden brown).

Remove from oven, and add almonds, sugar, cinnamon, vanilla, salt, and water to a saucepan and bring to a boil over medium/high heat. Once boiling, decrease heat to medium and cook for 7-10 minutes, stirring frequently with a wooden spoon. The mixture will go from liquid to sticky and then to white and granulated. Continue cooking, stirring constantly until the sugar coats the almonds with a light caramel color. Once almonds are coated with caramel remove from heat and turn out to a pan covered with silpat or parchment - allow to cool.

Brined & Roasted Almonds

recipe from Six Seasons by Joshua McFadden

8 ounces (1 1/2 cups) raw almonds with skin

1 cup water

1/3 cup kosher salt

Preheat oven to 375° F.

Bring water to a boil in a saucepan. Add salt and stir to dissolve. Add the almonds to the hot brine, remove from heat, and let them soak for 30 minutes.

Drain the almonds and spread them evenly in a single layer on a baking sheet. Roast until almonds are lightly toasted and fragrant, about 12 minutes. Take one out to test - cut open to expose interior which should be light golden brown. The nuts will still be soft but once completely cooled they will be very crunchy and salty.

The sugared almonds at the beginning - bringing to a boil.

I like this kosher sea salt and use it for all my recipes.

Tiramisù (for the Beautiful Szalay Ladies)

2022-12-21T16:31:00.000-05:00

Tiramisù is one of those desserts that everyone really seems to adore- it's just so special! I make it even more special by preparing individual little jars of tiramisu. It’s just as delicious made in a larger pan and then everyone can scoop out as much as they desire.

I still favor the individual little jars – cute and pretty AND delicious!

Tiramisù (adapted slightly from NYTimes Food)

4 large egg yolks

½ cup/100 grams granulated sugar, divided in half

¾ cup heavy cream

1 cup/227 grams mascarpone (8 ounces)

1¾ cups espresso or very strong coffee

1 Tablespoons vanilla

2 Tablespoons unsweetened cocoa powder

About 24 ladyfingers (from one 7-ounce/200-gram package)

1 to 2 ounces bittersweet chocolate, chopped or shaved

Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl.

In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Combine espresso (or strong coffee) and vanilla in a bowl and set aside.

Using a small sifter sprinkle the bottom of a dish with 1 tablespoon cocoa powder. You can use an 8x8-inch baking dish, or any 8 to 9-inch ceramic dish. OR use 12 small glass WECK jars or other ramekins – for individual tiramisus!

Using half of the ladyfingers: Working one at a time, quickly dip each ladyfinger into the espresso mixture and place them at the bottom of the baking dish. Repeat, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (24 is better!) before scooping to serve.

Salad, Salad, Salad! FOR: Mary S., Julie, Cason, and everyone!

2022-12-12T09:35:00.003-05:00

One of my recent salad creations!
Star ingredients are Rob's greens from Young Harvests Farm, concorde pear, roasted sweet potato, manchego cheese, & toasted pecans.

I have become an excellent salad maker! When my kids were younger I used to follow recipes for vinaigrettes and salad components. The salads were always delicious and appreciated. We certainly had our favorites and I made them over and over (see one of my favorites HERE). During these past two years I have become better at just using whatever lettuces and other items seem like a good combination. What I have realized is that my salad creations are always delicious! It's all about how the flavor and texture of the salad ingredients compliment each other.

Special "thank you!" to the ROB who grows the MOST DELICIOUS (and sustainably grown) salad greens - at Young Harvests Farm . Everything Rob grows is exceptional in taste and nutrients because he is using techniques that save the natural ecosystems in the soil. He even found a way to package the greens in compostable bags. I buy his greens every week at the Bethesda Central Farm Market. Rob's compostable bags (and small containers) go right into our backyard compost!

Two Techniques:

1. Using whisk or fork, emulsify lemon juice, vinegar, olive oil, & salt & pepper in bowl prior to adding ingredients. (or use just lemon and olive oil - leave out vinegar)

2. Put all ingredients into a large bowl. Salt and pepper and mix ingredients - taste to see if you properly seasoned. Then add squeeze of lemon, vinegar, and olive oil to taste. Mix again. (or use just lemon and olive oil - leave out vinegar)

These ingredients really "MAKE" a salad for me:

Spanish Olive Oil (Picual or Arbequina)
Freshly Squeezed Lemon
White Balsamic
freshly ground pepper and kosher sea salt
combination of lettuces, pea shoots, and herbs
fruit in season such as: figs, plums, peaches, berries, pears, apples
roasted or seasoned nuts such as: roasted pecans, almonds or walnuts, tamari or marcona almonds
Goat Cheese (Chevre) or Sheep Cheese (6-month Manchego)
Avocado
crunchy veggies such as cucumber, fennel, carrot, or endive (shaved thin or sliced thick)
yellow and/or orange grape tomatoes

When I make a salad even heartier I'll add chicken, steak, roasted sweet potato, soft-boiled egg, sliced gold or red beets, steamed yukon gold potatoes, anchovies, green lentils, or tuna.

Technique 1: squeezing fresh lemon into the bowl

Technique 1: emulsifying lemon, vinegar, and olive oil

Technique 1: Adding all my greens to the bowl with the emulsified vinaigrette. Ready to mix!

Salad-Making Lesson with Mary S. and Gail

Adding dijon mustard to the vinaigrette is always a wonderful option ;)

My attempt to recreate a delicious salad I enjoyed with Hong.

Preping a little gift for Cason & the Epoch Boys (the remaining spanish olive oil, lemon, and red plum)

Salad-making Lesson with Beautiful Julie!

My FAVORITE Vinegar!!!!!

Ingredients for a salad

Cook with Claire

Easy Greek Chicken & Potatoes!

Sofi’s Snickerdoodles

Energy Muffins: A very special recipe and a very special person

Chia Seed Pudding: revisited (NO SUGAR needed!)

Tortilla Soup!

West African Greens (a version of Sukuma Wiki)

Healthier Granola (super delicious!)

Cardamom Cake for Amal and me!

Thanksgiving Menu (The Basics)

Cooking & Baking with my Goddaughter: Revisiting Favorites (Chicken Quesadillas)

For Sofi: Cooking & Baking Lessons

Lebanese Lentil Soup

Fish Chowder

Shepherd's Pie (Persian Style)

Christmas Eve Breakfast Casserole

Butter, for greasing the dish 2 teaspoons olive oil ¾ to 1pound fresh bulk Italian or other sausage of your choice 3 ounces of fresh spinach 2 ounces grape tomatoes, halved 6 to 8 oz diced sharp cheddar (grass-fed preferred) 12 large eggs ¾ cup heavy cream Kosher salt and freshly ground pepper

Beef Tacos (Revisited)

Julie's Grass-fed Boneless NY Strip Steak!

THANK YOU to Barton Creative Co.!

Art Show Reception: Fresh Fruit Reigns!

Granola for Abby, Amelia, Anna, & Callie!

Air-fryer Chicken for Delia!

My Favorite Irish Soda Bread (American & German, too)!

ALMONDS: Brined, Sugared, and Tamari

Tiramisù (for the Beautiful Szalay Ladies)

Salad, Salad, Salad! FOR: Mary S., Julie, Cason, and everyone!