Author: Carly Chillmon

Baby I’m A Want You: Bread

~ Carly Chillmon ~ Leave a comment

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My new bread maker is the gift that keeps on giving. My first loaf came out with a nice, crunchy crust and a soft, white inside. Who knew that this machine would be my new favorite thing? I have a lot of experimenting to do and I plan on sharing my (mis)adventures. One lesson I’ve already learned is that each bread machine is different so read the manufacturer’s instructions. You can gauge your recipes based on that as your reference point. Just because someone else has a bread machine recipe on the Internet, it doesn’t mean it will necessarily apply to yours. Follow the manufacturer’s instructions especially for yeast, flour, and water measurements. The rest of your ingredients can be adjusted creatively.

This inaugural recipe is for a basic white bread. For your reference, my bread maker is the Panasonic SD-YD250. It has a yeast dispenser that automatically adds the yeast to the dough.

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Basic White Bread

Prep time 5 minutes, Cook time- approximately 4 hours

(Bread Maker Settings: Medium Loaf, Bake, Crust Color: Medium)

Ingredients

  • 3 cups Bread flour
  • 1.5 teaspoons Kosher salt
  • 1.5 tablespoons sugar
  • 1.25 cups of warm water
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 1 teaspoon active dry yeast

Directions (Review your machine’s manufacturer’s instructions)

Place the bread flour, salt, and sugar in the bread pan. In a measuring cup, mix the honey and warm water and pour into the bread pan. Then, add in the olive oil. Fill the yeast dispenser with the correct amount of yeast. Check your machine settings and start the machine. In about 4 hours, you’ll have delicious fresh bread.

With your fresh bread, enjoy a turkey sandwich, toast with butter and cinnamon sugar, or even a classic grilled cheese sandwich.

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Poor Woman’s Minestrone

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Having a head cold makes me desire soup. However, the thought of going to a store makes me figure out how to make a soup with the ingredients I have on hand. Luckily, I went to the store the other day so I’m not too desperate. I realize I have 2 links of Italian sausage and I immediately know that a minestrone soup needs to be made. Since I keep pasta, canned white kidney beans, canned diced tomatoes, and chicken broth in stock, I know I have a decent base for a hearty soup. Some may call it a “poor man’s” minestrone, but since I’m a woman I feel it only right to declare this recipe “poor woman’s” minestrone.

Poor Woman’s Minestrone

Serves 4-5

Prep time 5-7 minutes, Cook time approximately 1 hour

Ingredients

  • 2 links Italian sausage (half pound)
  • 2 tablespoons olive oil
  • 1 small sweet or yellow onion, diced (1/2 cup)
  • 2 medium carrots, peeled and diced
  • 1 small Italian zucchini, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon dried Parsley
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups chicken broth
  • 14.5 oz can diced tomatoes
  • 15 oz. can white kidney beans, drained and rinsed
  • 1 cup ditalini pasta (also known as short (salad) macaroni)
  • Parmesan cheese, grated (Of course, you need to sprinkle some Parmesan on top of your minestrone!)

Directions

In a heavy stockpot over medium-high heat, add the olive oil and brown the Italian sausage, approximately 10-12 minutes. Remove sausage from heat and place on a dish to cool. Lower the heat to medium-low and put onions in the pot, stirring up the brown bits for about 1 minute. Next, add carrots and cook for additional 2-3 minutes, stirring occasionally. Mix in zucchini, garlic, parsley, salt, and pepper, and cook for another 2 minutes. Pour in diced tomatoes, white kidney beans, and chicken broth. Raise heat to medium-high, cover pot, and bring to a low boil, approximately 13-15 minutes. In the mean time, slice cooled Italian sausage. When the soup is at low boil, uncover the pot, add the pasta and sliced Italian sausage. Lower the heat to medium and cook for 8-10 minutes. Finally, remove from heat, cover the pot, and let rest for 20-25 minutes. Salt and pepper to taste prior to serving. Make sure to have some grated Parmesan cheese handy to really enjoy your bowl of minestrone!

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Breakfast In The Outer Sunset

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Upon my return from the Windy City, I crave a fresh, healthy breakfast in my neighborhood. The Outerlands features American fare that utilizes local sustainable resources. It’s my go-to breakfast when I treat myself during the week. They do offer weekend brunch, but be prepared to wait in line. I prefer the more quiet and laid back weekday excursion.

I always order the same thing. It’s a problem. I want to explore more of their delicious dishes, but I’m hooked on the Cornbread Benedict. It’s breakfast heaven.


The Cornbread Benedict consists of a fried egg, avocado, cotija cheese, rajas cream sauce, and cilantro. This is all served atop their homemade cornbread. I splurge and add bacon to my dish this morning, but it’s mouth-watering without the bacon as well. The cornbread is sweet and salty and the sauce with the poblano peppers offers a little heat. I enjoy a mug of their hot ginger lemon apple cider. Made in-house, this beverage cures all. It’s magic served hot or iced.

After breakfast, I really feel like I’m back home in the city by the bay or in this case, it’s closer to Ocean Beach.

Last Lunch, Chicago-Style

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I don’t know how I’m currently functioning after my late flight back to SFO. I must credit the delicious last lunch I had with my family at our favorite restaurant, the Capri.


The Capri offers delicious, homemade Italian food. The portions are large so be really hungry or prepared to share. I was so full that I skipped dinner and savored the memory of this meal.

For the antipasti, we enjoyed their fried calamari. Lightly breaded and served with their marinara sauce, the calamari is crisp and seasoned to perfection. It’s a dish made to share.


At this point, I usually complain that I’m almost full and the server shows up with soup or salad. Both feature fresh ingredients and both leave you questioning how you can still eat the next course.

My mom and I are strategic about our meal. We order the Italian sausage appetizer, which is served with green peppers, onions, and potatoes that have been sautéed in olive oil and garlic. And we also order the penne with Vodka sauce. We plan to share. We plan to still have enough leftovers for another meal.


The sausage and peppers offer a sweet and savory combination that make your tastebuds dance. However, the pasta is a revelation! It’s a goal of mine to figure out their vodka sauce. It’s cheesy pink perfection. This dish is not explicitly even on the menu, but believe me, it exists and you need to have it. When you have it, you can thank me. Actually, thank the cook for consistently making people blissfully happy in Italian food comas.

Oh Capri, I miss you already…my family too.

A Taste of Home

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Don’t mess with my childhood Italian deli! Frangella Italian Market of Palos Park, Illinois is always a stop when I visit home. Their subs feature delicious cold cuts and cheeses on a soft roll. I highly recommend the Italian sub and the Veggie sub. My family often shares our sandwiches because they can feed 1-3 people. In Chicago, that’s saying something.


The Italian sub (pictured above as half of the actual sandwich) consists of Volpi Genova Salame, Capicollo, Mortadella, Provolone, Lettuce, Tomatoes, and Oil & Vinegar.


The Veggie Sub (pictured above as half of the actual sandwich) includes Roasted Eggplant, Roasted Red Peppers, Provolone (I substitute for Fresh Mozzarella), Lettuce, Tomatoes, and Oil & Vinegar.

At Frangella’s, you can really get your “Italian” on. Did I mention that they make their own giardineira? This spicy condiment is a must-have on your Italian Beef sandwich or even pizza.


This place is the real deal and their deli is beyond compare. Check them out!

The Devil’s Teeth Is Worth Every Bite

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devilsteeth

I have been remiss in not posting about the Devil’s Teeth Baking Company sooner.  This Outer Sunset gem makes one of the best breakfast sandwiches I’ve had the pleasure in consuming.

Waking up today, I felt special…that is the Devil’s Teeth “special” breakfast sandwich. What  makes it so special? Well, the fresh-baked buttermilk biscuit, fluffy scrambled eggs, pepper jack cheese, avocado, and lemon-garlic aioli make it damn good. And the applewood smoked bacon is definitely the cherry on top. This combination of ingredients makes this sandwich a culinary delight.

Devil’s Teeth is more than just a bakery; it’s a meeting place in my neighborhood. Everyone is welcoming and they make you feel like family. And, of course, the baked goods are amazing. I dare you to not take home a treat or two. I may have purchased a slice of banana walnut bread to snack on this afternoon. Don’t tell!

If you find yourself in the Outer Sunset, you definitely need to check out this bakery. You won’t be sorry. Tell them Carly sent you.

Pastina

~ Carly Chillmon ~ Leave a comment

pastina

Pastina. This pasta was one of the first foods I ever ate. Bowls of pastina nourished my childhood. My mom would make it and everything would be ok. Sadly, this pasta is often hard to find at the local supermarket. I find my fix at Molinari’s so I recommend checking out your local Italian deli to find yours.

Pastina is a tradition and I make it for my family today. My son Paul has been battling a fever and a cold the past few days. Today, he finally perked up and was ready to eat. Yes, a sign of health in my house is hunger. I whipped up some pastina and all was magically better.

Pastina

Prep time 1-2 minutes, Cook time 20-25 minutes

Serves 2-3 people

Ingredients

  • 1 medium carrot, peeled and diced
  • 1/2 cup pastina
  • 2.5 cups of chicken broth
  • 1 egg, beaten
  • 1 tablespoon grated Parmesan cheese (plus more to sprinkle on top of your bowl)
  • salt and pepper, to taste

Directions

Pour chicken broth into a 3-quart saucepan and bring to a boil over medium-high heat, approximately 10-12 minutes. Then, add pastina and carrots. Lower the heat to medium. Cook for 6-7 minutes, stirring occasionally. When the pastina has absorbed most of the broth, stir in the egg and Parmesan cheese. Cook for an additional 1-2 minutes. Sprinkle a few grinds of salt and black pepper, to taste. Remove from heat and serve. Make sure to have Parmesan cheese to add to your bowl!

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This meal has been Paul approved!

PastinaPaul

Roasted Brussel Sprouts Are Your Friend

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When I lived in Santa Barbara, I fell in love with Farmers’ Markets. The fresh fruits and vegetables inspired me to become a better cook. One of the sellers there convinced me to try Brussel sprouts. I never had them before so I had no personal history to deter me. That being said, I must admit that I had some bias due to the larger pop culture association with these sprouts as being “icky.” I can’t even pinpoint where I heard that Brussel sprouts were bad. It must have been one of those childhood vegetable myths that circulate. Anyway, she told me that Brussel sprouts were delicious and easy to cook; just roast them.

Roasted Brussel Sprouts

Prep time 5 minutes, Cook time 25-35 minutes

Ingredients

  • 1.5 pounds of Brussel Sprouts (I like to select “smallish” Brussel sprouts), remove stems and any loose or damaged leaves
  • 3 tablespoons of olive oil
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cloves of garlic, leave skins on
  • 2 teaspoons balsamic vinegar

Directions

Preheat oven to 400 degrees F. Place a sheet of aluminimum foil over a baking sheet. Put Brussel sprouts and garlic cloves on baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Use your clean hands and mix together. (If you are anti-hands and pro-dishes, you can always do this step in a mixing bowl and then pour onto your baking sheet).

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Bake for 25-30 minutes. At the 15-minute mark, shake the pan to evenly cook your Brussel sprouts and better estimate your finish time (The size of your Brussel sprouts will affect the cooking time so adjust accordingly). Bake until golden brown. Then, pour your Brussel Sprouts and garlic into a bowl, drizzle with balsamic vinegar, and have your mind blown. You’ll be converted and want to rewrite those prejudicial childhood stories about “bad” vegetables.

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Well I Can Mash Potato…

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I forget that not everyone knows how to make mashed potatoes. It’s a standard in U.S. kitchens, but I fear that instant potatoes and other processed box side dishes have led us astray. Obviously, I’m not a fan of “instant” anything. Food takes time. That’s ok. Also, butter is delicious, in moderation. As a wise friend once told me, “Everything in moderation. Even moderation.” Indulge and eat some real mashed potatoes!

Mashed Potatoes

Prep time 5 minutes, Cook time 25-30 minutes

Ingredients

  • 3 large Yukon gold potatoes, peeled, and chopped into 2-inch chunks
  • cold water
  • ½ cup of milk
  • 3 tablespoons of butter
  • 2 tablespoons of sour cream
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg

Directions

Place potatoes in a 3-quart saucepan and cover completely with cold water, approximately an inch of water over the top of the potatoes.

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Put pan on stovetop and cook until potatoes are fork-tender, 20-25 minutes, over medium-high heat. Drain the water and put pan back on stovetop. Add the milk, butter, sour cream, salt, pepper, and nutmeg. Stir to combine and cook until slightly bubbly, 3-5 minutes. Remove from heat and use those muscles and a potato masher to mash the potatoes. Pour into bowl and serve.

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Meatloaf, Gobble-style

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meatloafplate

Foggy days and Mondays always bring me down. I know; it’s supposed to be “rainy days,” but foggy days can be just as gloomy. My midwestern roots know exactly what to do, make a meatloaf. Meatloaf is one of those down-home classics that cures the blues and warms the soul. There are so many different ways to make this dish, but, in attempt to be somewhat healthy, I like to use ground turkey meat instead of the traditional ground beef. I use dark meat ground turkey not ground turkey breast. Ground turkey breast lacks enough fat to make a tasty meatloaf. Fat is not a 4-letter word, it’s a cooking necessity that adds flavor and keeps this meatloaf from drying out. Go to the dark side!

Turkey Meatloaf

Prep time 15-20 minutes, Cook time 1 hour

Ingredients

  • 1.25 pounds ground turkey (dark meat)
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1/2 of a green pepper, diced
  • 2 medium-sized carrots, diced
  • 1 stalk of celery, diced
  • 5 oz. crimini mushrooms, chopped
  • 2 cloves of garlic, minced
  • 2 eggs, beaten
  • 3/4 cup bread crumbs
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup of ketchup
  • 1 teaspoon dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons brown sugar

Directions

Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add in onions, carrots, green pepper, and celery. Cook for approximately 5-6 minutes, stirring occasionally. Mix in mushrooms and garlic and cook for another 2-3 minutes. Remove from heat and let cool for 10 minutes. Preheat your oven to 350 degrees F.

In the mean time, combine eggs, bread crumbs, parsley, oregano, basil, Parmesan cheese, salt, and pepper in a medium-sized mixing bowl. Then, add in cooled veggie mixture. Next, fold in the ground turkey and mix (I just use my clean hands) to combine. Place meatloaf mixture in a greased(I use olive oil cooking spray, but good ole-fashioned butter works as well) 9-inch loaf pan. Sprinkle the top of the meatloaf with a few grinds of salt and pepper.

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Put your meatloaf in the pre-heated oven and cook for 45 minutes. Around the 40-minute mark, you’ll need to prep your sauce. In a small mixing bowl, mix together the ketchup, dijon mustard, Worcestershire sauce, and brown sugar. At the 45-minute, spread your sauce on top of the meatloaf and continue cooking for 12-15 minutes, until the sauce is warm and slightly bubbly on the edges.

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Let cool for 10 minutes so your meatloaf can settle and “loaf up.” Serve with a side of mashed potatoes and you have a plate of comfort.

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