Beef Stroganoff

I've previously posted about my like of Beef Stroganoff, here, here, and here.  Evidently, according to Google, it was the top trending recipe of 2017.  Maybe I will actually get around to making it in 2018.  Recipes from BuzzFeed - here's my favorite of this list (it doesn't have mushrooms - Mrs. BA and SoBA will be happy) via the Spirited Violet.

5 Ingredient Beef Stroganoff
Serves 4
Prep Time 10 min
Cook Time 20 min
Total Time 30 min

Ingredients

• 1 (8 ounce) package egg noodles
• 1 pound ground beef
• 1 (10.75 ounce) can fat free condensed cream of mushroom soup (see notes)
• 1 tablespoon garlic powder (see notes)
• 1/2 cup sour cream
• Salt and pepper to taste

Instructions

1. Prepare the egg noodles according to the package.
2. In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
3. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

Notes  (from the Spirited Violet)

• We have used ground turkey for this recipe to save money. We have also used half the amount of meat in the recipe before as well and it tastes just fine!
• I have been given a lot of feedback about the amount of garlic powder being too much. Yes, I used a whole tablespoon and this wasn't a typo; I enjoyed it and that is how it read from the original recipe as well. Use your cooking intuition if you feel that is too much for you and halve it, if necessary.
• If you feel the noodle mixture is dry, pour milk into the empty mushroom soup can and pour in the finished mixture to make it easier to stir.

Garlic Soup

I'm a fan of the French Onion Soup.  I like Garlic.  This might be a nice change of pace.  From Brooklyn Supper via BuzzFeed.

Garlic Soup
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
A hearty, fortifying garlic soup recipe made with roasted and sautéed garlic along with potatoes, shallots, and fresh herbs.
Makes: 4 servings
Author: Brooklyn Supper

Ingredients

• 1 tablespoon unsalted butter
• 2 teaspoons extra virgin olive oil , divided
• 2 large heads hardneck garlic (12 – 15 cloves each), divided
• 1 large shallot , peeled and sliced
• 1/4 teaspoon chili pepper flakes
• sea salt to taste
• black pepper to taste
• 1 tablespoon white wine
• 1 quart rich stock – chicken, beef, or vegetable
• 4 sprigs each fresh thyme and parsley, tied with twine
• 2 medium russet potatoes , cut into 1-inch cubes

Instructions

1. Preheat oven to 400 degrees F.
2. Trim root end off one head of garlic. Set cloves, trimmed side down, in a small, oven-proof ramekin. Add 1 teaspoon olive oil and a pinch of sea salt. Cover with foil, set on a rimmed baking sheet, and slide into oven. Roast garlic for about 15 minutes, or until garlic is soft, but not at all brown. Once garlic is done, carefully remove foil and set aside to cool. When cool enough to handle, slide cloves out of their skins and reserve.
3. In a heavy bottomed 2- or 3-quart pot, heat butter and 1 teaspoon olive oil over medium heat. Trim, smash, and peel remaining head of garlic. Add cloves to pot, along with the sliced shallots, a pinch of sea salt, black pepper, and chili pepper flakes. Sauté 2 - 3 minutes, then turn heat to low and cover; cook, stirring occasionally, cook for about 30 minutes.
4. Remove cover, up heat to medium, and sauté until shallot and garlic brown just a bit on the edges. Add white wine and scrape up any brown bits, then pour in 3 cups stock and add potatoes, reserved roasted garlic, and tied herbs (or bouquet garni), along with a generous pinch of sea salt.
5. Bring mixture to a boil, and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 15 minutes.
6. Remove bouquet garni and carefully puree soup in a blender. Return soup to pot, adding up to 1 more cup of broth, if needed. Add sea salt to taste, add a splash more of white wine if needed, lots and lots of black pepper, and serve with a sprig of thyme and minced parsley leaves.
7. The flavor will develop further after a day in the fridge. The soup reheats beautifully, but does tend to thicken – keep a 1/2 cup or so of stock (water will work, too) on hand to thin soup if needed.

Where's Fred When We Need Him?

Sadly, Fred Rogers left us fifteen years ago next month. Like my mother (and last year, my father) I sometimes think, how would they react to what's going on right now? Mr. Rogers would know what to do.

• Last April, kottke.org posted a link to Twitch.TV that was streaming all 886 episodes of Mr. Roger's Neighborhood. (I don't think the link is active anymore - but you can also watch episodes on Amazon Prime) I would be fine killing some time over there (if I wasn't living in the alternate reality of the West Wing when I can).
• One month later, kottke again posted about Mr. Rogers, this time about the sweaters that he wore throughout the years.
• Then in November it was announced there was to be a documentary film about Mr. Rogers, titled, "Won't You Be My Neighbor?" The first trailer dropped this week.

"Love is at the root of everything
All learning, all parenting, all relationships
Love or the lack of it.
And what we see and hear on the screen is part of who we become."
- Fred Rogers

Chicken in Milk

I know what you're thinking.  How can that be good?  Roast Chicken is a popular Sunday dinner at the Launchpad.  I'm always looking for gravy with my chicken, this might do the trick.  From Jamie Oliver via BuzzFeed.

Chicken with Milk

Ingredients

• 1.5 kg free-range chicken
• olive oil
• ½ a stick of cinnamon
• 1 good handful of fresh sage
• 2 lemons
• 10 cloves of garlic
• 565 ml milk

Method

1. Preheat the oven to 375°F
2. Season the chicken generously all over with sea salt and black pepper, then fry in a snug-fitting pot with a little oil until golden, turning the chicken to get an even color all over.
3. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. You'll be left with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavor later on. 
4. Put your chicken back in the pot with the cinnamon, sage leaves, lemon zest, unpeeled garlic cloves and milk.
5. Cook in the hot oven for 1 hour 30 minutes, or until cooked through, basting with the cooking juices when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
6. Pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato, if you like.

2018 New Year's Resolutions

It's been a while since I've made resolutions, possibly because I'm bad at keeping them.  But you, dear reader, can hold me to these.  I'm resolved to do these things this year.

1. I resolve to play golf at least once a month, when conditions allow.  (To that end, Mrs. BA did give me a gift certificate to play at least one round, once the ground is no longer frozen solid.)
2. I resolve to go to the movies at least once a month.  We do go to the movies as a family fairly often, but I would like to go to the movies (and maybe dinner) with Mrs. BA a little more regularly.  LBA has reached an age where he can be trusted to watch over SoBA and they can be left for a period of time, provided we are not all that far away.  I also gave Mrs. BA a movie gift card so that we can get started on this right away.  We have already seen "The Last Jedi" in January, but that is not to say that we couldn't go see something else (or even see "Last Jedi" a third time).
3. I resolve to not run around like a crazy person every morning as we try to get ourselves out of the house to school and work.  Part of that is getting out of bed before 7:00am, part of it is going to bed at a reasonable hour (which I have been doing of late), and maybe some of it is one of these wonder products that I need to help me.
4. I would like to lose some weight this year.  Yes, yes, I know we all say that, but I really should do it.  I'm 50 now, with a variety of ailments and aches that would be alleviated by dropping some pounds.  I bought a bicycle last year that has not seen a great deal of action and it should.  My FitBit tells me that I get between 6,000 and 7,000 steps a day - but I would like that number to be the 10,000 daily goal that is recommended.  My goal is 20 pounds.
5. I would like to be a better father to LBA and SoBA.  I don't think that I'm doing an awful job - but having lost my father last year, I am reminded that it would be nice if my boys have more good memories than bad ones of me.  I need to be more patient (especially with SoBA, who seems to know exactly where my buttons are that cause me to lose my mind), yell less, and be more aware of what's going on with their lives (LBA is officially a teenager now and that brings a whole host of other issues with it).

Gateau au Yaourt (French Yogurt Cake)

LBA and SoBA enjoy yogurt almost every morning.  They, like their father, also appreciate the sweeter things - so perhaps this cake might make an appearance.  Mrs. BA is the baker at the launchpad, so she would have to be on it. From Food52 via BuzzFeed.

Gateau au Yaourt
Makes one 10-inch cake

Ingredients

• 250 milliliters (1 cup) whole milk plain yogurt
• 2 large eggs
• 160 grams (3/4 cup plus 1 scant tablespoon) sugar
• 1 teaspoon vanilla extract
• 80 milliliters vegetable oil (slightly less than 4oz.)
• 250 grams (2 cups) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt 

Instructions

1. Heat the oven to 350° F and line a round 10-inch cake pan with parchment paper. 
2. In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Fold the flour mixture into the yogurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough.
5. Pour the batter into the pan and bake for 30 to 35 minutes, until the top is golden and a tester comes out clean.
6. Let stand for 10 minutes, then transfer to a rack to cool completely.

Slow Cooker Pizza Dip

Growing up, when my mother would make spaghetti, once the sauce was done and simmering on the stove, I would often take a piece of white bread and put some sauce on it as a little "amuse-bouche" before dinner.  This recipe would make me feel a lot like I did back then.  Recipe from One Sweet Mess via BuzzFeed.

Happy New Year to all!  If you're in the vicinity of the Launchpad, you should stop by for our New Year's Day Open House!

Slow Cooker Pizza Dip
Yield: 8 servings
Total Time: 4 hours 10 minutes

Ingredients
Pizza Dip

• 1 pound sausage, casings removed
• 1/2 teaspoon red pepper flakes
• 1 cup green pepper, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 (28 ounce) can pizza sauce
• 1/3 cup parmesan cheese
• 1/2 cup mozzarella cheese
• Salt & Pepper to taste

Garlic Bread Dippers

• 1 French baguette, sliced into 1/2-inch slices
• 1 stick unsalted butter
• 2 cloves garlic, peeled and crushed
• 1/4 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• 1/4-1/3 cup parmesan cheese

Directions
Pizza Dip

1. In the insert of your slow-cooker, add green peppers, onions, garlic, pizza sauce, and parmesan cheese. 
2. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and red pepper flakes. Brown the sausage until it’s cooked through, breaking it up with your spatula or wooden spoon as you go.
3. Add the cooked sausage to the slow-cooker with the rest of the ingredients.
4. Cook on low for 4 hours. Season with salt and pepper to taste. Stir in mozzarella cheese right before serving.

Garlic Bread Dippers

1. Preheat the oven to 375 degrees F.
2. Line a sheet pan with the French baguette slices.
3. In a small sauce pan over low heat, add the butter and garlic cloves. Cook until the butter is melted, stirring occasionally. Once the butter is melted, add the salt and Italian seasoning. Cook on low for two minutes, stirring occasionally.
4. Using a pastry brush, coat the slices with the butter mixture. Top with a sprinkling of parmesan cheese.
5. Bake for 5-7 minutes, or until the bread is golden brown.

Crock Pot Lasagne

The Brave Astronaut Birthday fell on a Wednesday this year.  Don't fear, the clan appropriately feted me for my big day.  But on the day itself, I opted for lasagne, and because it was a Wednesday, I used this slow cooker option. From Tastes Better from Scratch via BuzzFeed (I substituted ricotta for cottage, because cottage cheese, is well, eew.)

Merry Christmas to all out there!

Slow Cooker Lasagna
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings: 5

Ingredients

• 1/2 pound ground beef
• 1/2 pound Italian sausage
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 large onion , chopped *
• 1 teaspoon Italian seasoning
• 2 tablespoons parsley
• 2 teaspoons garlic powder
• 2 tablespoons Worcestershire sauce
• 6 oz. can tomato paste
• 29 oz. can tomato sauce
• 2 tablespoons granulated sugar
• 1 1/4 cups water
• 8 oz. pkg regular lasagna noodles, uncooked
• 4 cups shredded mozzarella cheese
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. In a large skillet over medium heat brown the ground beef, Italian sausage and onion.
2. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
3. Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary).
4. Combine the mozzarella, ricotta cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice.
5. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
6. Cover and cook on low for about 4-5 hours or until noodles are tender.

Recipe Notes * You could substitute 1-2 Tbsp dried minced onion.

The Brave Astronaut Turns 50!

Today marks the day that I mark my fiftieth spin around the sun.

Here's a list, numbered one to fifty with some facts about the Brave Astronaut.

1. Time difference (1 hour) between home and Bermuda, where the Brave Astronaut and his siblings traveled earlier this year to scatter our parents ashes, in accordance with their final wishes.
2. Number of Brave Astronaut children - LBA (who turns 13 on Christmas Day) and SoBA (who turns 10! on the 30th).
3. How many siblings I have - I'm the youngest.
4. Number of book ideas I have in my head: one novel, one historical fiction, and two non-fiction books - I have about 200 pages of the novel written and outlines for the other three.
5. The number of permanent members on the United Nations Security Council that hold veto power (the US, Russia, China, France, and the United Kingdom).  In high school, I was a member of the Model UN Club and attended several mock UN meetings.
6. The number of years between me and my next sibling.
7.  My house number of my home growing up.
8. The number of places I have lived: Syosset, NY, Albany, NY for school (2 different dorms at the University at Albany, Poughkeepsie, NY (first an apartment, then a house), and three places in Maryland (Bethesda, Rockville, and our current home in Cheverly).
9. The number of cars I have owned (I think that's right): a 1982 Mercury Zephyr, a Nissan Sentra, a Mazda 323, a Mazda 626 hatchback, a Mazda Protege, my mother's old Ford Taurus, a Volvo sedan (bought on the Internet - don't do that), a Mazda 5, and the current Brave Astronaut Clan Car - a Kia Sorento
10. The number of US Presidents under which I have lived - and I hope to make it to number 11 sooner rather than later.
11. The number that remains when you subtract my mother's age when she passed (76) and my father's age (87) on his death earlier this year.
12. Number of emails currently in my work email box
13. Number of cards in a suit of playing cards (ace-king).  I enjoy playing cards, specifically a family game known as Liverpool, a contract rummy game.
14. The number of years between me and my oldest sibling. 
15. The number of rooms, including the side porch, foyer, and attic at the Launchpad.
16. In 2018, the number of years that I will have been married to Mrs. BA
17. The atomic number of chlorine, which is used to keep the Cheverly Pool clean.  This year, I was elected as President of the Board of the pool.
18. The number of years that I have been organizing baseball outings to my national professional organization (the Society of American Archivists) - Since 1999, I have brought about 1500 archivists to 20 baseball games over the past 16 years (for three conferences there was no baseball to be had and for 4 of the meetings, we went to more than one game).  In 2018, JAL Tours will be putting together the 17th Annual / 22nd Game SAA Baseball event here in Washington DC.
19. The number of national professional Annual Meetings (Society of American Archivists) I have attended since becoming a professional archivist.
20. The number of either elected or appointed positions that I have held or currently hold - I have been active in my profession an well as in my community.
21. The number of years I have been an archivist (the Rockefeller Archive Center for 6 years, the International Monetary Fund Archives for 4 years and my current position at the National Archives for the past 11)
22. Approximate number of people in the United States that share my last name - and they are all related to me.
23. How many years I have been playing golf.
24. The number of people in my extended family (one mother-in-law, 8 related to Mrs. BA, 7 on my side, and 4 in the Brave Astronaut Clan).
25. The estimated number of primary characters in The West Wing, one of my favorite television shows of all time. Jed Bartlet is my President!
26. The number of people who have not yet replied to the invitation of the Brave Astronaut Clan to our New Year's Day Open House - if you're in the neighborhood, you should come by!
27. The number of states in the United States that I have visited (from west to east: CA, AZ, CO, NM, TX, LA, WI, IL, OH, AL, ME, NH, VT, MA, NY, RI, CT, NJ, PA, DE, MD, WV, VA, NC, SC, GA, FL)
28. The age at which Billy Joel released The Stranger.  Billy Joel is my favorite artist - I have seen him in concert many times.
29. The track from which the Chattanooga Choo Choo departs in the song by Glenn Miller.  Songs of the big band era were standard fare for me growing up at home.
30. The minimum age requirement for US Senators.  I considered politics as a profession.
31. The number of flavors sold by Baskin-Robbins.  I am a big fan of ice cream.
32. How many years have passed since I graduated high school - 1985 - Go Braves!
33. The number of reference requests that I have already responded to in this fiscal year, which began in October), it is my primary work responsibility.
34. How old I was when I got married to Mrs. BA
35. How old Mrs. BA was when she married me (until yesterday we were in that point in time when I was two years younger than Mrs. BA - her birthday is in August and we were married in May)
36. The number of strikes one would have to bowl to achieve three perfect games (300-300-300).  When I bowled regularly, my average was about 145.
37. The approximate number of different golf courses I have played on since I began playing golf.
38. The number of slots in a standard roulette wheel.  I am serving again as the co-chair for my son's school's Casino Night fundraising night, in February.  You should come!
39. Number of active members in our local church's men's club, for which I currently serve as President.
40. The number of hours in a standard work week - I work full time.
41. The title of a song by Dave Matthews, one of Mrs. BA's most favorite bands.  When we were first dating, I helped get her really good seats to a Dave Matthews concert at the Meadowlands
42. Number of MARAC Meetings that I have attended since becoming a professional archivist
43. My lowest golf score for nine holes.  Now that I'm 50, I think I should play more golf.  I had long ago set a goal of playing consistently in the 90s for 18 holes by the time I was 50.
44. The number of characters in the novel that I have been working on, on and off, for the past 10 years or so.
45. Number of emails currently in my personal email box
46. The number for the next President.  And that individual cannot get here soon enough.
47. The P-47 Thunderbolt was a World War II fighter plane.  My father was constantly building models of planes, ships, figures - although he was fond of tanks, primarily.
48. The number of seats available in the chapel where Mrs. BA and I got married.  Naturally we invited about 85 people.  Seventy showed up.
49. The uniform number of Ron Guidry, longtime New York Yankees pitcher.  I have loved baseball for years, played a little, watched a lot, and coached both LBA and SoBA's teams.
50. Slang for the police - something I think I can say I've never run afoul of, except for speeding tickets and the occasional camera tickets.

Crock Pot Apple Cider

Who doesn't love hot apple cider?  The Brave Astronaut is having an Open House on New Year's Day - this will likely make an appearance!  From Gimme Some Oven via BuzzFeed.

Slow Cooker Apple Cider
Yield: 14-16 cups
Total Time: 4 hours 10 mins
Prep Time: 10 mins
Cook Time: 4 hours

Ingredients

• 9 medium apples, assorted types
• 1 orange
• 3 cinnamon sticks
• 1 whole nutmeg
• 2 teaspoons whole cloves
• 1/2 teaspoon whole allspice (optional)
• 12-16 cups water
• 1/3 – 2/3 cup brown sugar

Directions

1. Wash apples and the orange, and then roughly cut into quarters. (Don’t worry about removing peels, seeds, or stems.) Place in the bowl of your a large cooker. Add cinnamon sticks, nutmeg, cloves and allspice. Cover with water, filling the slow cooker until it is nearly full. (I left about 1/2 inch of space at the top of my pot.) Cook on high heat for 3-4 hours, or on low heat for 6-8 hours.
2. About an hour before the cider is done cooking, use a potato masher (or tongs or the side of a spoon) to mash the apple and orange slices once they are soft. Finish cooking for one more hour.
3. Strain out the apple cider juice into a clean pitcher or pot. To get the maximum juice out of the apples, you can press them through a fine-mesh strainer or strain through a cheese cloth. Stir in your desired amount of sweetener until it is dissolved.
4. Serve hot. (You can also transfer the cider to a heat-safe sealed container and refrigerate for up to 5 days. Just rewarm the cider to serve.)

"Next Level Roast Chicken"

I spotted this recipe in the Washington Post Magazine.  We are always on the lookout for things to do with a roast chicken, it's a popular Sunday dinner option. Don't know if I can sell the mushroom sauce or the potato pancakes to LBA, SoBA, or Mrs. BA for that matter.

Greek-Style Roast Chicken With Rosemary Potato Pancake and Mushroom Sauce
This spatchcocked bird is fairly miraculous all by itself, but combined with the rosemary potato pancake and mushroom sauce, it’s over the top — a hearty and flavorful fall meal that will make the whole family happy.

Make Ahead: The chicken needs to marinate in the refrigerator for 3 hours.
Servings: Tested size: 4 servings

Ingredients
For the chicken

• One 4 1/4- or 4 1/2-pound whole chicken, giblets removed
• 2 teaspoons freshly grated lemon zest and 3 tablespoons fresh lemon juice (from 1 lemon)
• 2 teaspoons kosher salt
• 1 tablespoon minced garlic
• 3 tablespoons extra-virgin olive oil

For the potato pancake

• 1 to 1 1/4 pounds russet potatoes, peeled and coarsely grated
• 1 1/2 tablespoons minced fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil

For the mushrooms

• 1/4 cup finely chopped onion
• 8 ounces sliced fresh mushrooms, preferably a gourmet blend
• Pinch kosher salt
• 1/2 cup dry red wine
• 1/2 cup low-sodium chicken broth
• Freshly ground black pepper

Directions
For the chicken: Cut out the backbone; reserve it for another use (such as stock), and then flatten the bird. Kitchen shears are the right tool for removing the backbone of the chicken, but if you don’t happen to own any, a sharp chef’s knife will do the trick. Stand the chicken on its wishbone with the breasts facing away from you and the legs reaching for the ceiling. Carefully cut down one side of the backbone from top to bottom; repeat on the other side of the backbone, and then remove it. Last, flatten the bird by pressing down hard with both hands on the breast halves.

Combine the lemon zest and juice, salt and garlic in a shallow pan just large enough to hold the bird, whisking until the salt has dissolved. Whisk in the oil, then use the mixture to coat the chicken all over. Cover and refrigerate for 3 hours, turning it over several times.

Preheat the oven to 450 degrees.

Transfer the chicken to a large, rimmed baking sheet. Pour the marinade over the bird through a fine-mesh strainer (to avoid burnt garlic bits). Roast (middle rack) for 35 minutes or until the meat is firm to the touch and the skin is golden brown. Reserve 2 tablespoons of the fat/juices from the baking sheet and transfer the chicken to a platter to rest for 15 minutes before carving.

Meanwhile, make the potato pancake: Toss the potatoes with the rosemary, salt and pepper. Heat half the oil in a 12-inch skillet over medium-high heat. Distribute the grated potato evenly on the bottom of the skillet, pressing down firmly to form one large pancake. Reduce the heat to medium; cook for about 15 minutes, pressing on it occasionally with a spatula, until golden brown. Slide the pancake onto a baking sheet or a platter. Invert the skillet over a baking sheet and quickly invert to return the potato pancake, browned side up, to the skillet.

Add the remaining oil around the edges; cook for about 10 minutes, pressing down occasionally with the spatula until browned on the second side. It can be prepared up to this point and kept off heat until it is time to finish the chicken and then reheated over medium heat for about 3 minutes per side.

For the mushrooms: While the chicken is resting, heat the 2 tablespoons of reserved fat/juices in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, then stir in the mushrooms and the pinch of salt. Cook, stirring occasionally, until the mushrooms are tender.

Add the wine and increase the heat to medium-high; once it comes to a boil, reduce the heat to medium-low and cook until most of the wine has evaporated. Add the broth and the juices from the resting chicken; cook until the liquid has reduced by half. Taste and season with salt and/or pepper, as needed.

Cut the chicken into pieces for serving. Divide the potato pancake into 4 equal wedges and place one on each plate. Top with a portion of chicken, then spoon some of the mushrooms and pan sauce over the top. Serve warm.

Slow Cooker Baked Potato Soup

I've covered Baked Potato Soup a few times before on this blog, namely here, here, and here.  But we're always on the lookout for variety, it being the spice of life and all that.  From Gimme Some Oven via BuzzFeed.

Slow Cooker Potato Soup
Yield: 8-10 servings
Total Time: 4 hours 20 mins
Prep Time: 10 mins
Cook Time: 4 hours 10 mins

Ingredients

• 6 slices cooked bacon *, diced
• 3-4 cups good-quality chicken or vegetable stock
• 2 pounds Yukon gold potatoes **, peeled (if desired) and diced
• 1 medium white or yellow onion, peeled and diced
• 4 tablespoons bacon grease * (or butter)
• 1/3 cup all-purpose flour
• 1 (12-ounce) can 2% evaporated milk
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
• 1 teaspoon Kosher salt, or more to taste
• 1/2 teaspoon freshly-cracked black pepper
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Directions

1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
4. Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

* You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon. If frying or microwaving, I recommend dicing the bacon before cooking it. And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter).

** I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup. But Russet potatoes or red potatoes would also work just fine in this recipe.

Brussel Sprout Chicken Bake

I don't mind the sprout.  Recipe from Yummly.

Maple Bacon Chicken and Brussels Sprouts Sheet Pan Dinner

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings: 4 people
This fall inspired chicken sheet pan dinner with brussels sprouts and bacon is the best way to enjoy fall flavors without much effort at all. I mean, you literally let your oven do all the work.

Ingredients

• 2 large chicken breasts
• 4 strips applewood smoked bacon
• 1 pound brussels sprouts trimmed and washed
• 1 whole yellow onion chopped
• 2 tablespoons maple syrup
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Line sheetpan with parchment paper or a baking liner. Place bacon and chicken breasts on sheetpan. Bake for 10 minutes.
2. Remove sheetpan from oven, increase temperature to 400 degrees F.
3. Add onion and brussels sprouts to pan. Drizzle syrup over ingredients, season with salt and pepper. Toss ingredients to evenly distribute syrup and bacon grease over all ingredients.
4. Return to oven (even if it's not done heating up to 400 degrees. Roast for 40 minutes or until brussels sprouts are crispy and browned.
5. Remove from oven, evenly distribute vegetables between 4 plates, slice chicken and bacon and evenly distribute between plates.

Recipe Notes

• serve with bread, rice, pasta, or add potatoes to vegetable mix to roast everything together.

Brigadeiros

The Brave Astronaut Clan is on the road for Thanksgiving, visiting with Mrs. BA's family.  The only thing that I am aware of that we are on the hook for is the famous Costco Apple Pie but I might try and convince Mrs. BA to make these - if not for Thanksgiving, maybe for an upcoming dinner party that I am hosting. From Tasty, via BuzzFeed.

Brigadeiros
Ingredients for 12 brigadeiros

• 400 g (14 oz) sweetened condensed milk
• 2 tablespoons butter, plus more for greasing
• 40 g (⅓ cup) cocoa powder
• chocolate sprinkles, to decorate

Preparation

1. Put a pot on a medium low heat and melt the butter with the condensed milk.
2. Stir in the cocoa powder and continue to stir for 10-15 minutes until the mixture begins to pull away from the edge of the pot.
3. It’s done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again.
4. Spread the mixture onto a buttered plate and refrigerate for 2 hours.
5. When set, roll the mixture into small balls and coat them in the chocolate sprinkles, (you may need to apply a small amount of butter to your hands to help them from sticking).
6. Enjoy!

Slow Cooker Chicken and Mushroom Stroganoff

One of my richest memories of growing up was traveling to my aunt's house for New Years and she would make Beef Stroganoff.  I should build this into the recipe repertoire at the Launchpad. From the Recipe Critic via BuzzFeed.

Slow Cooker Chicken and Mushroom Stroganoff
Prep time 5 mins
Cook time 5 hours
Total time 5 hours 5 mins
Slow Cooker
Serves: 4

Ingredients

• 4 boneless skinless chicken breasts, cubed
• 8 ounce sliced mushrooms
• 1 8 ounce cream cheese, softened
• 1 (10½) ounce cream of chicken soup
• 1 envelope (1¼ ounce) dry onion soup mix
• salt and pepper to taste
• fresh parsley, chopped for garnish
• 1 pound large egg noodles for serving

Instructions

• Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
• Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.

Chowder Soaked Toast

I spotted this article and recipe in the New York Times Magazine a while back and it stirred great memories of summers in Maine at my grandmother's house. I feel like this made an appearance on the dining room table more than once.

Chowder Soaked Toast

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, minced, scraps reserved
• 2 ribs celery, minced, scraps reserved
• 2 sprigs tarragon
• 30 littleneck clams, rinsed and scrubbed
• 6 ounces dry white wine
• 6 ounces clam juice
• ⅓ pound guanciale, sliced thin
• 2 tablespoons canola oil
• 2 leeks, dark, woody green parts removed, sliced into coins and washed well
• 2 medium Yukon Gold potatoes, peeled, medium dice
• 2 sprigs thyme, picked
• Salt and pepper
• 3 cups heavy cream
• 12 ounces chopped clams
• 6 pieces of a dense rustic loaf, cut into thick 2-inch-by-2-inch squares

Preparation

1. Put the olive oil in a Dutch oven, and heat on medium-high for approximately 1 minute, until the oil starts to streak. Add onion scraps and celery scraps, tarragon and littleneck clams. Stir briefly to coat with oil, and barely soften, then add the wine. Reduce the wine by half, then add 3 ounces of clam juice. Cover, and allow clams to steam open, checking often so as to remove the clams as they open, until all are open and removed. Set clams aside. 
2. Strain the broth through a fine-mesh sieve lined with cheesecloth, and reserve the liquid. Remove all but 6 clams from the shell. Meanwhile, in a cast-iron or heavy-bottomed sauté pan, render the slices of guanciale in the canola oil until they are browned evenly on both sides. Reserve the fat and the guanciale.
3. In the Dutch oven, heat the guanciale fat, and add onion, celery, leeks, potatoes and thyme, stirring to coat. Season with salt and pepper, and cook over low heat until the vegetables have just started to soften, taking care not to brown, about 5 minutes. Cover the vegetables with remaining clam juice, and simmer until potatoes are al dente.
4. Stir in the cream, and simmer until vegetables are cooked through, taking care not to boil. Add the chopped clams and the littlenecks, and season to taste with salt and ground black pepper. Remove from heat.
5. Toast the bread until golden, and place each piece in a bowl. Cover the toast with pieces of guanciale, and then add a ladleful of the chowder, about 6 ounces. Garnish with the remaining littleneck clams still in the shell.

Cocktails for Trick or Treating!

Tomorrow is Halloween at the Launchpad.  This year, LBA will venture out on his own (for the second year).  SoBA will still be supervised whilst trick or treating - I think it's Mrs. BA's turn to walk and for me to sit home and pass out candy.  I think that I I will mix up a batch of these and me and the neighbors can sit and wait for the little children to come looking for candy.  And any enterprising adults can put in a request for one too! Recipe from boulderlocavore.

The Grave Digger Cocktail
The Grave Digger cocktail is perfect not only for Halloween but as a celebration of fall. Flavors of apple and ginger make this a great seasonal sipper.
Servings 1 cocktail
Author Toni Dash


Ingredients

• 2 ounces Hard Cider
• 1 ounce Whiskey (I used Bourbon - I will too, BA)
• Ginger ale, to fill
• Crushed ice

Instructions
In a 12-16 ounce tumbler or high ball glass, combine the hard cider and whiskey. Fill the glass with crushed ice. Fill with ginger ale.

Slow Cooker Lasagne

Much to Mrs. BA's chagrin - it's fall, it's cold, and it's slow cooker season.  This recipe works well with my desire to have lasagne without the need for the all the work that goes into it. From Gimme Some Oven via BuzzFeed.

Slow Cooker Lasagna
Yield: 10-12 servings
Total Time: 4 hours 25 mins
Prep Time: 25 mins
Cook Time: 4 hours

Ingredients

• 1 pound ground Italian sausage or ground beef
• 2 (24-ounce) jars of good-quality Italian pasta sauce
• 16 uncooked no-boil lasagna noodles
• 32 ounces part-skim ricotta cheese
• 2 cups shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups chopped fresh baby spinach
• 1/4 cup finely-chopped fresh basil

Directions

• Add the ground Italian sausage (or ground beef) to a large saute pan, and cook over medium-high heat until browned and cooked through, using a large spoon to stir and break up the meet into small crumbles as it cooks. Remove from heat and drain off any excess grease. Set aside.
• Meanwhile, as the meat is cooking, go ahead and get ready to assemble the lasagna. Begin by spraying the insert of a large 6-quart slow cooker with cooking spray. Then layer the ingredients in the following order:
1. Spread 1 1/2 cups pasta sauce evenly along the bottom of the slow cooker.
2. Layer about 4 lasagna noodles — breaking them into smaller pieces as needed to fit — evenly over the sauce to cover the bottom of the slow cooker.
3. Layer about 1/3 of the ricotta cheese (a little over 1 cup) evenly on top of the noodles.
4. Sprinkle 1/2 cup of the shredded Mozzarella cheese and 2 Tablespoons of the Parmesan cheese in an even layer on top of the ricotta.
5. Layer about 1/3 of the cooked ground meat in an even layer on top of the cheeses.
6. Layer about 1/3 of the chopped spinach in an even layer on top of the ground meat.
7. Layer 1 cup of pasta sauce in an even layer on top of the spinach.
8. Repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, ground meat, spinach, and sauce. Then repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, ground meat, spinach, and sauce. Then add one more layer of noodles, sauce, and Mozzarella.
• Place the lid on the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the noodles are tender.
• Turn off the heat, and sprinkle the top of the lasagna evenly with the remaining Parmesan and fresh basil. Serve immediately. (Or if you let the lasagna sit and rest for 30 minutes, it will cut into pieces much more easily.)

Farewell to the Brave Astronaut's Parents

The Brave Astronaut is away today, my siblings and I have traveled to Bermuda to carry out our parent's final wishes - that is to scatter their ashes across the waters of Bermuda.  My mother died in 2006 and my father just this past April.

We will attend to our parents today and then spend a fair bit of time drinking.  My father left us with the means to have a weekend toasting their memories.  I don't know about my siblings - but I will be drinking these - it's the official drink of Bermuda.

The Dark and Stormy

Ingredients

• 2 ounces Gosling's or Myers's dark rum
• 5 ounces ginger beer
• Lime wedge

Preparation
Pour the rum over ice in highball and fill with ginger beer. Squeeze in the lime wedge.

Banana Bread Cheesecake

Dear Readers, you are aware of SoBA's love of the boomerang shaped fruit.  There are always bananas available at the launchpad.  He prefers them to be a little on the unripe side - so we often have banana bread in the house, too.  You may also be aware of the Brave Astronaut's love of a good cheesecake (as long as it's my mother's recipe).

Here's a recipe that kills two birds with one stone.  Via BuzzFeed.

Banana Bread Bottom Cheesecake
Servings: 10

INGREDIENTS
Banana Bread Layer

• 4 bananas (as ripe as possible)
• 4 tablespoon vegetable oil
• 1 egg
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon

Cheesecake Layer

• 32 ounces cream cheese, softened
• ½ cup sugar
• 1 tablespoon vanilla extract
• 1 cup milk
• 1 tablespoon gelatin powder
• Caramel, for drizzling

 PREPARATION

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mash the bananas with a fork.
3. Add in the oil, egg, vanilla, and sugar. Stir until combined.
4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
5. Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set.
6. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.
7. Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.
8. Quickly stir until gelatin is dissolved, about 5 minutes.
9. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
10. Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
11. Drizzle with caramel and enjoy!