Posts by coco

I’ll Still Be Cooking

Posted by on Dec 1, 2016 in New | 0 comments

Under maintenance is an understatement.

I’m no quitter; I persevere under burdensome conditions.  I have loved writing the words on this page for five years and to love is to lay yourself open to loss.

The thigh bone is not connected to the hip bone.

My site is fighting with our computer, its software, its updates and its compatibility with photos.

So, for now, I am on an early hiatus-- most years programmed for January during fasting season.


“To love is to lay yourself open to loss. That is the bargain we make with ourselves... because it is worth it.”

--Flora Thompson

I will be sharing photos over on Instagram:

follow me at cococooks

And, I am available by email too.

♥ ♥ ♥

I miss you already.

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Call it a Riff

Posted by on Nov 30, 2016 in Desserts, Holiday | 0 comments


You may yet be in a food coma; not only from Thursday but, for the wonder of ritual leftover dressing, potatoes, gravy and weird gelled concoctions. If you have pumpkin fatigue, are pastry challenged or simply check pumpkin pie off your sweet holiday list after Thanksgiving and move on—reconsider Food and Wine’s Pumpkin Pie with a Chocolate Crust.  The marriage of the two is not new even Martha Stewart finds the pair blissful.


The most difficult part of the pie is finding those Famous Chocolate Wafers at the supermarket (look near the the ice cream).

Pulse the cookies; add sugar and melted butter.  Press into a pie plate and chill, literally.  If you are the organized type, wrap and freeze the crust.  Remove from the freezer and set on the counter while you make the filling.


Bake the crust for a few minutes.


Plop pumpkin from a can; add remaining ingredients, beat together; then pour the smooth mixture into the prepared crust.

Bake the pie until it quivers in the center 50-60 minutes; begin checking it at 45 minutes.  Cool completely.  The pie may be baked and refrigerated overnight.


Imagine a crisp, pure chocolate cookie crunch mingled with the not-too-sweet silkiness of pumpkin perfumed with warm spices and fresh ginger.

Top the luxurious pie as the author, Melissa Clark suggests, with tangy Crème Fraiche topping or merely old-fashioned whipped cream as I did.


Perhaps save a slice for breakfast…



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Enter His Gates

Posted by on Nov 24, 2016 in New | 3 comments


“Honor the Lord with your wealth

and with the best part of everything you produce.

Then He will fill your barns with grain,

and your vats will overflow with good wine.”

 (Proverbs 3:9,10 NLT)

With Grateful Hearts

We wish you a

Happy Thanksgiving

♥ ♥ ♥

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Spatchcock A Go-Go

Posted by on Nov 22, 2016 in Chicken and Turkey | 3 comments


Spatchcock, a late 18th-century cooking term, probably Irish, refers to dispatching a capon. Nowadays, chickens and even turkeys are popularly ‘spatchcocked’ which means to cut out the backbone, lay open and flatten as one piece— like, butterflying for birds.


If you find yourself downsizing from large family meals, cooking for a few or two, this method seems celebratory, fancy and delightful…


Begin with a ‘rack’ of fresh vegetables. I use carrots, parsnips, pumpkin, onions and celery or any combination of aromatics on hand.  Not only do the hard vegetables provide a resting place, they roast on their own absorbing luscious juices and flavors.   In this sequence, after I used scissors to remove the spine, I arranged onions and


Delicata squash with a bundle of fresh sage leaves.


Dry the chicken with paper towels and liberally salt both sides of the bird. I chose olive oil mixed with fresh garlic, and strands of exotic saffron to season the top side, creating a flavor  profile and a vehicle to crisp the skin.


Set the chicken on top of the seasoned vegetables.  This is best done hours in advance (set the roasting pan uncovered in the refrigerator).  Set chicken on the counter 30 to 45 minutes before you cook it; this allows it to reach room temperature.  Roast the chicken at a high temperature (450 degrees) for 30 to 40 minutes, depending on the size;


then add 1 cup of white wine or stock and continue to cook until the thigh meat (away from the bone) reaches 160 degrees.


Remove from the oven and cover the pan, allowing the juices to redistribute.

Lift out the chicken and cut into pieces, placing them on a platter with the vegetables.

Place the pan on the stovetop over low heat.  Scrape up the brown bits; add a tablespoon of butter and cook until slightly thickened.


Adjust the seasonings and pour over the platter of chicken and roasted vegetables.

Cozy and comforting; this will remind you of long ago; you know, back in Ireland


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Orange Cranberry Sauce

Posted by on Nov 17, 2016 in Thanksgiving | 1 comment


This is a repost from 2012 for our beloved


Orange Cranberry Sauce

which keeps in the refrigerator for months.

Make a double batch this weekend; one for Thanksgiving and some to share!


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