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Tangy Mashed Potatoes: A Little Comfort Goes a Long Way

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I really had just one comfort food growing up:  hot buttered toast.  I think it started when I got the chicken pox and had to recover at my grandma’s house.  My aunt came over several times during that week, always with homemade wheat bread.  So I lay in my little bed of two armchairs pushed together and ate hot buttered toast.  It was lovely!  Mashed potatoes, on the other hand, didn’t earn a place in my comfort food arsenal until much later–  I always thought they were kind of plain.  Then one day I read that cream cheese makes a very good addition to mashed potatoes.  I immediately knew this was the elevation the dish needed!  The cream cheese makes them zingy, and brings out a tanginess that is worth the few minutes it will take to boil and mash them up.

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Golden Waffle for One

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If you are lucky enough to own a good waffle iron, you are lucky enough!  I threw out the first one I owned after college, because it was so stinking hard to clean.  But the newer ones are very non-stick coated, plus you can spray them with cooking spray just for good measure.  I actually inherited my current iron from a friend when she decided to upgrade.  Add this great little recipe that makes exactly one round waffle, and you have all the makings of a tasty Sunday morning.  Get out your syrup/ berries/ yogurt/ jam/ peanut butter/buy me a rose lyrics/cheap sunglasses lyrics/ peaches/ whipped cream/ buy the stars lyrics, because this is the perfect foil.

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Garden Update #3: The Plant Family Photo

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Saturday was the first day of sun at the Small Table in almost three weeks.  I’m not kidding!  We broke the record a few days ago for most consecutive days of measurable rain– a record that was set in 1937.  Wet.  But the cloudy skies have totally kept my peas alive, so I haven’t needed any cheesecloth yet.  A couple of weeks ago, I also decided to get a jump-start on summer plants, as you see in this LST Plant Family Photo.  So I’m feeling pretty happy about my little garden today.  Here you see (L-R):  sugar snap peas, mint, cilantro, cherry tomatoes, rosemary, and bush beans.

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Hot Fudge Sauce for One

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I love [chocolate] ice cream!  I wish I could say that I love all flavors, or even many flavors– because I know there are lots of fine ones out there.  But somehow I never feel satisfied at the end of my frozen feast unless there was at least some chocolate in the flavor I chose.  True.  Chocolate is essential.  That brings us to last Sunday.  Mr. Luxury told me on Saturday that he wanted to take care of Sunday dinner(!), and that it would be a special treat– which he did, and it was!  We were very full after the meal, and he decided to take a little nap between dinner and dessert.  I seized this moment (sneakily but lovingly!) to check on the flavor of ice cream he had purchased.  Alas, caramel but no chocolate.  That’s when I remembered that I knew an old recipe for homemade hot fudge sauce.  A few minutes later, voilà– hot fudge to the rescue.  Chocolate thus introduced, the meal ended perfectly!  Use in any chocolate emergency.

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The Chilean Ave Palta: Simple Sandwich Perfection

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The first time I lived in Chile was as a student.  Chile is as long as the U.S. is wide, so I traveled as much as I could and saw an astounding array of climates, architecture, imposing mountains, extraordinary beaches, and all sorts of other amazements– even penguins!  In a town in the south, right about the point where the islands start to break off, a friend and I were eating in a little restaurant.  As soon as my eyeballs spotted ‘ave palta’ on the menu, I knew my choice was made.  Chileans have their own cherished words for common things– words that differ from the rest of the Spanish-speaking world.  They are very proud of this, and I found it endlessly charming.  Where most would say ‘pollo,’ many Chileans artfully style their chicken ‘ave’ (or ‘bird.’)  Similarly, avocado in Chile is ‘palta,’ and is used in a much simpler preparation than in Mexican guacamole.

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Luscious Garlic Cheese Bread for One

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Every time I make Luscious Garlic Cheese Bread, I remember a roommate from college.  While I’m mixing the butter and cheese, I take a few reminiscing-minutes to think about my friend.  She was smart and quirky and loyal and in-the-know.  She slept with a giant box of candy under her bed, since her mother had never let her eat it growing up.  I loved that little bit of harmless rebelliousness about her, and decided not to ask why she kept twenty or so cans of frozen juice concentrate in the freezer.  She had lived a few years in Italy, and returned with all sorts of tasty food knowledge.  She was a fantastic cook, opening my eyes to kitchen secrets we just didn’t know in Small Table Land.  She taught me to add carrots to pasta sauce because of their natural sweetness, how to perfectly sear meat to serve with fresh pasta, and of course shared her ‘recipe’ for Luscious Garlic Cheese Bread.

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Words for Dessert: A Swedish Proverb

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Feeling my Swedish heritage today!

 

Fear less

hope more

eat less

chew more

whine less

breathe more

talk less

say more

hate less

love more

and all

good things

will be

yours.

Swedish Proverb

 

Fine Print @ The Small Table:  Please do not copy images, text, or recipes from The Luxury of a Small Table without linking back to this site.  All content provided on The Luxury of a Small Table is for information/ entertainment purposes only.

Small Cake Series: White Chocolate Berry Cake

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Here’s a little something to brighten your Monday morning: plan to make this lovely cake sometime this week!  Berries and white chocolate love to be together for dessert.  I developed this recipe back in my farmers market days, and it has certainly stood the test of time.   It’s gone through a million revisions, so the one I present to you today is truly my baby, and I am quite proud of it.  Do not question the secret ingredient, friends.  It is the key to a moist, dense, perfect golden cake– one that will serve you well for years to come.  Once you master this small cake, you will think of so many ways to change it up.

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Roasted Asparagus Flatbread with Goat Cheese & Lemon Zest

Roasted Asparagus Flatbread with Goat Cheese & Lemon Zest

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I am so excited when I see the first asparagus coming into the markets in the spring!  The sight of those little stalks is a current of freshness that takes hold in my brain and moves me to buy lemons, strawberries, green onions, and practically any other little fresh green thing I see.  Today’s small luxury also has the benefit of being simple and quick to make:  you can think of it, make it, and eat it in half an hour with almost no effort and almost no clean-up.  Don’t we all have days when that hits the mark?

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Garden Update #2

Garden Update #2

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Oh how I wished for summer while we were digging out of the huge blizzard that hit Small Table Land at the end of January!  I dreamily allowed my thoughts to drift to grilled flank steak and Cobb salad.  I imagined walking in flip-flops and testing out my new spray-sunscreen.  It was a fool’s errand! Now that my sweet baby pea plants are just reaching toddlerhood out on my deck, the temps have suddenly jumped to above 80°F.  I’m not ready!  My peas aren’t ready!  My deck faces east, and is enclosed on three sides.  This means that all sunlight and heat are amplified well beyond the actual ambient temperature.  So it’s been close to 85°F up there for the last three days.  Bad, bad, bad for spring crops.  Woe is me.  The only hope I have found in my pea-saving research is a little tip from Garden-Lifestyle Guy P. Allen Smith:

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Creamy Mac & Cheese for One

Creamy Mac & Cheese for One

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My favorite sign at the farmers market where I used to sell belonged to the cheesemonger:  Sweet dreams are made of cheese– Who am I to diss a brie?  Wahaha!  I know it probably originated elsewhere.  But I love Annie Lennox, and I love cheese, so I totally laughed out loud. This single-serve mac & cheese is a combination of three cheeses plus some heavy cream. So don’t eat it every day.  But when you’re really in the mood for cheesy goodness that is also quick and easy to make, you’ve got it right here.

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Strawberry Nutella Hand-Cake for One

Strawberry Nutella Hand-Cake for One

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Here in Small Table Land, we really do  try to sit down to breakfast each morning, though it’s sometimes hectic.  If we can’t get all three of us at one sitting, we can usually get 2/3.  (This is because food takes priority for me over almost everything except clean socks.)  Once in a while, however, we eat on the run.  Hand-Cakes let us eat something hearty and delicious, without the aid of a chair or a fork.

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Just One Egg Yolk? Use It Here!

Just One Egg Yolk? Use It Here!

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First of all, it is possible to preserve a yolk for a day or two until you are ready to use it. An extra yolk can be stored in the refrigerator for up to two days by putting it in a small cup, and pouring in enough fresh water to generously cover the yolk.  Cover the cup tightly with plastic wrap, and pop it in the fridge.  When you are ready to use the yolk, pour off the water, and you’re ready to go.  See below for recipe links.

Egg Yolk in Water

Silky Alfredo Sauce with Chicken & Broccoli

Small Lemon-Ginger Custard Pie with Toasted Almond Crust

Quick-Quick-Awesome Golden Dinner Brolls

Just Five Perfect Chocolate Chip Cookies

Pot de Creme au Chocolat– For One!

Small Batch Luscious Chocolate Cupcakes

 

Fine Print @ The Small Table:  Please do not copy images, text, or recipes from The Luxury of a Small Table without linking back to this site.  All content provided on The Luxury of a Small Table is for information/ entertainment purposes only.

 

 

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Quick-Quick-Awesome Golden Dinner Brolls

Quick-Quick-Awesome Golden Dinner Brolls

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That’s right–Brolls.  This is a fantastic concept that makes it possible to enjoy a yeasted-type roll for dinner in just 30 minutes, start-to-finish. The name “brolls” is derived from the fact that we use a little baking powder to help the yeast along.  This creates a soft, dense roll that is perfect with butter and jam.  Do you have 10 minutes to spare?  Then you have no NEED to KNEAD!  Just use those 10 minutes to let the brolls rest on the counter before sliding them into the oven.  Fifteen minutes later, you will have four small, perfect, golden accompaniments to any soup, salad, or entree.

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Meatball Tortellini Spring Soup for One

Meatball Tortellini Spring Soup for One

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I saw this soup on the cover of a magazine at the grocery store last year, and it was just screaming “Spring!” to me.  Simple enough to re-create, I thought, and I was definitely not disappointed.  This soup is fast, fast, fast and easy.  Perfect for a busy weeknight when you wish the weather weren’t so chilly.  I rely on pre-made chicken broth, tortellini and organic turkey meatballs to speed things up, but if you love to make any of those items from scratch, I will certainly not stand in your way.  A homemade meatball would be a stellar addition to this soup.

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Just Five Perfect Chocolate Chip Cookies (with coconut!)

Just Five Perfect Chocolate Chip Cookies (with coconut!)

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Who can argue with a batch of just FIVE cookies?  It’s the ideal amount to hoard for the weekend, or to share with someone really nice (or someone you wish were nicer!)  That’s why we have to call them perfect.  That, and the fact that they are delicious on their own or with any sorts of add-ins you come up with.  I put flaked coconut in mine, but you can let yourself be inspired by any number of other mixer-ideas.  Take, for example, Momofuku Milk Bar’s Compost Cookies.  Pastry chef Christina Tosi adds pretzels, potato chips, coffee grounds, oatmeal, butterscotch chips, graham cracker crumbs… you see?

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It’s Genius: the Cut-able Silicone Baking Mat

It’s Genius: the Cut-able Silicone Baking Mat

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There are not many things more frustrating than a cake or loaf of bread sticking to the pan.  Yes, you can dig out fork-fuls and pretend that everything is OK, but inside you have the nagging feeling that your work was at least partly wasted.  Don’t let this happen to you!  When you have made the perfect small cake or small loaf of bread, reward your efforts by assuring that your fresh-baked treasure slides right out of the baking pan.

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Cheddar & Garlic Biscuit for One

Cheddar & Garlic Biscuit for One

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Wondering what to eat today?  This quick, delicious, adaptable biscuit is the answer you’ve been searching for.  Well, at least it was the answer I was searching for this morning.  The virtues of this biscuit are many, but let’s start with the fact that you don’t cut in any cold butter– an especial pet peeve of mine.  Next, it is a drop biscuit, so no flour on your counter top, or dirty rolling pin to clean up.  Last, you can change up the flavor in so many ways, depending on the meal and whatever you fancy today.  I have the utmost respect for the perfect Southern buttermilk biscuit, which this is not.  But sometimes I have even more respect for something lightning-quick and totally delicious, which this is.

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