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Roasted Rhubarb Cobbler

Roasted Rhubarb Cobbler
Roasted Rhubarb Cobbler
Roasted Rhubarb Cobbler Drizzled with Cream

Easy to make cobbler by Melissa Clark published in the New York Times is as good as they say!! Definitely making this again!!


Rhubarb Filling

  • 1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract
  • 2 pounds rhubarb, trimmed and cut into 1/2 inch pieces, about 7 cups
  • 3/4 cup granulated sugar
  • 1 teaspoon orange zest, optional
  • Pinch of kosher salt

Biscuit Topping

  • 3/4 cup all purpose flour
  • 2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • Pinch of kosher salt
  • 3 tablespoons cold butter, cut into 1/2 inch cubes
  • 1/3 cup heavy cream plus 1 tablespoon plus more for serving
  • Demerara sugar or turbinado sugar for sprinkling


  1. Preheat oven to 425. Into a 1 1/2 – 2 quart gratin or baking dish add the rhubarb, sugar, salt and zest. Then scrape in the vanilla paste or add extract. Stir well. Let macerate while making biscuit dough.
  2. To make the biscuit dough, in a medium bowl whisk together flour, sugar, baking powder and salt. Toss in and coat butter cubes. Cut in butter with a pastry blender, 2 knives or pinch and mix with your fingers until pea size morsels develop. Add 1/2 cup heavy cream and mix just until blended with a rubber spatula or spoon.
  3. Pour dough onto a lightly floured surface. Pat gently into a ball. Divide into 6 pieces. Form each piece into a round disc. Place on a plate and cover with plastic wrap. Refrigerate 30 minutes to 6 hours
  4. Place rhubarb in oven. Roast about 25-30 minutes or until tender and a syrup develops. Stir halfway through.
  5. Place the dough rounds over cobbler evenly spaced. Brush rounds with remaining 1 tablespoon heavy cream and sprinkle with Demerara sugar.
  6. Lower temperature to 375 and bake 20-30 minutes or until biscuits are lightly browned.
  7. Serve warm or at room temperature. Drizzle each serving with heavy cream just before eating.
  8. Voila!
Rhubarb Cobbler for Breakfast!!
Love it!!!

Original 3 Bean Salad

Canned Cut Green Beans, Wax Beans, Dark Kidney
Beans…I’ve added Cannellini Beans too!

This mid century recipe is easy because you don’t have to cook anything! Use all canned beans and slice up an onion and a green pepper. Whisk together a simple marinade and there you have it!


  • 1 can dark kidney beans, drained and rinsed well in a colander
  • 1 can cannellini beans, rinsed and drained over kidney beans optional
  • 1 can cut green beans, drained over the kidney beans
  • 1 can cut wax or yellow beans, drained over the green beans
  • 1 small onion, peeled and slice horizontally into thin rings
  • 1 green pepper, sliced horizontally in rings, then seeds removed
  • 1/3 cup white vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Drain and rinse the beans in layers in a colander, first the kidney and cannellini beans.
  2. Then drain the green and wax beans over the kidney (and cannelloni)
  3. In a small bowl combine marinade and whisk until dissolved and blended
  4. Place beans in a serving bowl that has a lid
  5. Layer onions and green pepper rings on top
  6. Pour marinade evenly over everything
  7. Cover and shake or invert a few times
  8. Voila!
Main Ingredients
Rinse and drain kidney beans
Add Cannellini beans and rinse and drain them too
Add green and wax beans and drain
Whisk together marinade
This salad is tossed together in a bowl. It looks even better if you fill up a glass serving bowl with the beans, then layer the rings of onion and green pepper over all. Then pour the marinade over trying to distribute evenly. Place a lid over the salad and invert it a few times to distribute the marinade

Japanese Curry Udon with Teriyaki Minced Beef

Japanese Curry Udon
Minced Teriyaki Beef
Udon in Boiling Water
Japanese Curry

This recipe is from a blogger called CravingsinAmsterdam. She has great travel and food videos in Amsterdam! We love this recipe. I’ve never made minced beef which is a plus to try a new kind of meat preparation. I hope you enjoy this as well!

The udon absorbs the curry sauce as the leftovers set overnight. Just add some water to make more of a saucy soup when that happens as you reheat this delish soup!

I find it easiest to make the Teriyaki Minced Beef first. Then I move on to the curry. The original recipe uses a precooked curly udon. I did not find that so I cooked the dry straight udon in water as directed. Then after draining I add it to the curry.


Teriyaki Minced Beef

2 tablespoons oil

1 pound thinly sliced lean sirloin beef

1 onion chopped

4 cloves garlic minced

Japanese Curry Udon

2 tablespoons oil

1 white onion chopped

4 cloves garlic minced

1 can coconut milk

2 cubes Golden Japanese Curry

2-3 cups boiling water

2 packets udon, precooked or raw that is cooked

Sliced green onion

Sesame seeds


  1. To prepare the beef mince the thinly sliced beef into small tiny pieces about 1/4 inch size
  2. Heat frying pan over medium heat. Add oil. Sauté onion until tender. Add garlic and sauté 1/2 minute
  3. Add beef and sauté or stir fry until browned. Add 4 tablespoons teriyaki marinade or sauce
  4. Simmer a few minutes. Taste and add more sauce if needed. Set aside
  5. Next cook the udon per package directions unless you’re using the precooked variety
  6. In a medium saucepan heat the oil
  7. Add onion and sauté until tender. Add the garlic and sauté 1/2 minute.
  8. Add the coconut milk and the curry cubes. Whisk and simmer until dissolved
  9. Whisk in the 2 cups boiling water
  10. Add the drained udon and simmer a few minutes until thickened. If it’s too thick add more water
  11. Serve the curry in large bowls. Place a large spoon of Teriyaki Beef on top of the Curry.
  12. Sprinkle with minced scallions and sprinkle with sesame seeds. Eat with chopsticks!
  13. This makes 4 servings
  14. Voila!

Cuban Black Bean Soup

Cuban Black Bean Soup with Ham Hocks & Rice

This is a traditional soup served in Cuba and Puerto Rico along with many other countries. My recipe is made with ham hocks and it’s served with a short grain rice. Red wine vinegar is sprinkled on at the table! It’s delish! I’ve made it for years!

The recipe is based on Craig Claiborne’s The New York Times Cookbook recipe. It was published in 1975 and is a collection of The New York Times best recipes from their food pages

I was introduced to this soup in 1978 when I visited my cousin Donna Rountree and her family in San Juan Puerto Rico. She shared this cookbook with me. Donna entertained a lot and loved to use this cookbook! Her husband Dekle and daughter Jodie enjoyed her cooking too.

To serve the soup pour it hot into bowls. Then top with hot rice that’s been patted into a 1/3 cup measuring cup or something similar. Invert it onto the soup. Sprinkle with cilantro. Sprinkle with red wine vinegar at the table!

Enjoy! And let me know what you think!

Sautéed onion, green pepper and garlic
The sofrito: onion, green pepper & garlic with tomato & seasoning
Ham Hocks have a Rind, Meat & Bone
A Ham Hock After Cooking in Soup
The ham cut from the rind and bone
Black Bean Soup
Hot Rice Patted into 1/3 Measuring Cup


  • 1 pound dried black beans
  • 12 cups water
  • 3 ham hocks
  • 4 tablespoons olive oil
  • 2 cups finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 cup chopped green pepper
  • 1 teaspoon dried oregano
  • 1-28 ounce can crushed tomatoes
  • 2 tablespoons chopped fresh cilantro
  • 1-2 cups beef broth
  • 1 teaspoon cumin
  • Red wine vinegar
  • Cooked short grain rice
  • Fresh chopped cilantro


  1. Place the beans in a bowl and cover with cold water to a depth of 1 inch above the top of the beans. Soak overnight. Drain.
  2. Add the olive oil to a heated large cooking pot. Add onion, garlic and green pepper. Sauté over low heat till onion is wilted.
  3. Add oregano, tomatoes and cilantro. Cook 2 minutes. This is the sofrito.
  4. Add the ham hocks, beans, and water to the cooking pot. Bring to a boil. Lower to simmer and cover. Cook for 1 1/2-2 hours or until beans are thoroughly tender.
  5. Remove the ham hocks to a cutting board. Cut off the rind and discard. Cut off the meat and return to the pot. Discard the bones.
  6. Simmer another few minutes
  7. Dilute the soup with broth to your desired consistency if needed. The soup thickens with time and refrigeration.
  8. Serve piping hot in bowls
  9. Take the hot rice and press into a 1/3 or 1/2 cup measuring cup. Invert over bowl of soup and tap out. Make sure it’s hot rice. Cold rice won’t pop out of the cup
  10. Sprinkle with fresh cilantro. Add red wine vinegar at the table
  11. Voila!
Cuban Black Bean Soup!

Chili with Ground Beef

Chili Served Over Pasta & Topped with Cheese

Craig Claiborne wrote The New York Times Cookbook in 1975. It is a collection of the best recipes from The New York Times food pages from the previous decade. This recipe comes from that book. He called it Chili con Carne with Ground Meat.

My cousin Donna Rountree introduced me to this book in 1978 when I visited she and her family at their apartment in San Juan Puerto Rico where she lived with her husband Dekle and daughter Jodie. Donna did a lot of entertaining and she loved this cookbook!

I substitute olive or vegetable oil for the bacon fat and use 2-28 ounce cans tomatoes. My preferred canned tomato is the whole tomatoes packed in tomato juice. I break these up with my fingers because I like the big chunks of tomato in my chili. San Marzano tomatoes are the best!

I find the best results with a very lean ground beef that’s at least 90% lean such as Laura’s brand. I also serve it over pasta and top with grated cheese. I’m also flexible with quantities of onion, green pepper, garlic and seasonings. Use your own judgement

Let me know what you think. It’s a very meaty chili and has no beans!! Be careful with the heat of the chili powder you choose. Some are extremely hot. I use a mild heat chili powder. Everyone can add more heat to their own bowls!

When you serve each bowl of chili over pasta, everyone can each add their own chopped raw tomato, chopped lettuce, avocado, sour cream, grated cheddar cheese, chopped fresh cilantro and/or hot pepper flakes.

Another option is to use 2 pounds ground turkey and 2 cans drained and rinsed cannellinni beans instead of the 3 pounds ground beef


  • 4 tablespoons olive oil
  • 3 cups chopped onion
  • 1 1/2 cups finely chopped green pepper, optional
  • 3 pounds 90-93% lean ground beef
  • 3 tablespoons minced garlic
  • 3/4 teaspoon black pepper
  • 6 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon dried cumin
  • 1 teaspoon celery salt
  • 2-3 tablespoons red wine vinegar
  • 2-28 ounce cans whole San Marzano tomatoes, break apart in chunks with your hands
  • 1 cup water
  • Salt and pepper to taste
  • 1 tablespoon chili paste with garlic, optional
  • Serve with chopped raw tomatoes, chopped lettuce, sour cream, grated cheddar, chopped cilantro, hot pepper flakes, avocado if desired
  • Serve over small pieces cooked pasta


  1. Pour oil into a hot large deep cooking pot. Add onion and green pepper and cook over medium to low heat until onion is wilted
  2. Add meat. Using a heavy metal spoon cook and chop up beef to break up lumps
  3. Add garlic and black pepper and stir to blend
  4. Add chili powder, oregano, cumin and celery salt. Stir and add vinegar
  5. Add tomatoes and stir. Season with salt and pepper. Add water. Add chili paste if desired. I usually don’t
  6. Heat to a boil while stirring. Cover and lower heat to a simmer for 30 minutes
  7. Voila! Serve over pasta. Add some fresh toppings too!

Meatloaf 1950s Style

Traditional 1950s Dinner
90% Lean Beef Meatloaf
I Bake in Multiples to Freeze for Later
Sauté Onion and Garlic
Use White Bread Dried Out Overnight
Slice Dried Bread Into Small Cubes
4 Cups Dried Bread Cubes
Hot Milk and Bread Mixed to a Paste
All the Ingredients Ready to Mix by Hand
Mixing Technique
Meatloaf Ready to Bake!


  • 3 pounds 90% lean ground beef or more lean
  • 2 medium yellow onions, peeled and chopped
  • 4 large cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 6 large eggs
  • 2 1/2 cups hot milk
  • 4 cups dried white bread cubes (dry overnight 6-8 slices bread)


  1. Slice bread into small cubes and set aside
  2. Sauté onion in butter and oil until tender but not browned. Add garlic and sauté 1/2 minute. Set aside
  3. In a large bowl place beef and add onion mixture, salt, pepper and eggs.
  4. Heat milk in a medium saucepan. Add bread cubes. Mix with a whisk until it becomes a paste. Add to the beef mix.
  5. Use your clean hands to mix the meatloaf together
  6. Divide mixture into 4 loaves on 2 shallow baking pans covered in parchment paper. Rinse hands in cold water to help pat each loaf into shape. This helps with the stickiness.
  7. Drizzle ketchup over loaves making a pattern.
  8. Bake at 350 degrees F about 45 minutes or until internal temperature reaches 165 degrees F.
  9. This is my mom’s recipe which I’ve adapted. She would add a squirt of mustard and ketchup to the mixture. But I place ketchup on the top of the loaves and serve it also at the table to dip each bite into!
  10. Voila! Enjoy and let me know what happens!

Broccoli Cheese Soup

Cheesy Creamy Broccoli Soup

Tieghan has another delish recipe I love! She’s at Half Baked Harvest and this is hers! I added potato instead of flour and bumped up the spices! She calls it Lighter Creamy Broccoli Cheddar Soup

This reminds me of the Canadian Cheese Soup I have made. Sautéed veggies, broth thickened up and cheese added at the end! Comfort food!

Check out Tieghan’s blog! She is a powerhouse of talent!

A stick or immersion blender is essential to making this. Using a standard blender or food processor also works but is more tedious

Tender cauliflower, carrots, broccoli stems ready to purée
Broccoli florets and spices added to purée
Shredded Gouda and White Cheddar
Left some tender broccoli whole after 2nd purée


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 yellow onion, peeled and chopped
  • 2 teaspoons dried thyme or 2 tablespoons fresh
  • 2 large carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 6 cups broth
  • 1 head cauliflower, not too big, chopped
  • 4 cups broccoli florets and their chopped crown stems. Don’t use the long stalks
  • 2 bay leaves (Morton & Bassett is my favorite)
  • 1/4 heaping teaspoon smoky paprika
  • 1/4 heaping teaspoon cayenne
  • Salt and pepper
  • 1 can lite coconut milk
  • 2 cups hard cheddar like cheese, shredded plus more for serving. I like the sharp cheddar and also aged Gouda is super here too! Use a mix of cheeses if you have them


  1. In a large saucepan or Dutch oven heat oil and butter. Add onion, thyme and carrots and sauté till tender
  2. Add potatoes, broth, broccoli STEMS and cauliflower. Cover and simmer. When tender remove from heat. Purée with stick blender till smooth
  3. Return soup to heat and add broccoli florets, bay leaves, cayenne, and smoky paprika. Simmer until broccoli is tender. Remove bay leaves and remove from heat. Use the stick blender to slightly mash up. Make sure to leave much of the broccoli in whole pieces
  4. Return soup to heat. Add coconut milk and cheese; stir till melted. Add salt and pepper to your taste.
  5. Top each bowl of soup with additional cheese and thyme
  6. This is a very forgiving recipe. The quantities of ingredients don’t have to be exact. But I do love these seasonings! I’ve been using a fresher version of bay leaves rather than the brittle dry style and enjoy their taste and fragrance. Smoky paprika and cayenne are a must!! Add more broth if needed. I like Better Than Bouillon Organic Chicken Base to make broth. Combine no more than 1 teaspoon base per cup of water
  7. Voila!

Molasses Sugar Cookies

Molasses Sugar Cookies

This 1950s recipe is one my mom made and has become my favorite cookie. It took me awhile to get the technique down and the recipe correct.

The thing to remember is that it’s a crisp cookie. If you make the cookie too large they will not be crisp. Use a ruler and roll the cookies into balls no bigger than 1 inch diameter. This will make a 2 inch cookie which is perfect for 2 or 3 bites of crisp gingery spicy cookie.

The spices you use makes a difference too. Use fresh spices for the best flavor! Have fun with this ginger snap like flavorful and aromatic cookie!

A couple things you need to know ahead of time. You’ll need 1/4 cup molasses. This is NOT dark corn syrup. Molasses is very flavorful and the brand I use is Grandma’s Molasses. Mostly because I can usually find it at most grocery stores

Also I like a lot of spice. If you don’t then add less spice. The original recipe is 1/2 teaspoon cloves, 1/2 teaspoon ginger and 1 teaspoon cinnamon.

Dry Ingredients Waiting to be Whisked Together
Roll 1 inch balls of chilled dough between your hands and then roll in a small bowl of sugar
Space the balls on parchment about 2 inches apart
Bake them for about 10 minutes at 375 degrees. They will puff up and then flatten while in the oven
Cool the cookies on the baking sheets 10 minutes. Then place them on cooling racks


3/4 cup (1 1/2 sticks) butter, melted

1 cup sugar

1/4 cup molasses

1 egg

2 cups all purpose flour

2 teaspoons baking soda

1/2 heaping teaspoon ground cloves

1/2 heaping teaspoon ground ginger

1 heaping teaspoon cinnamon

1/2 teaspoon salt

Extra sugar for rolling cookies


  1. Place melted butter in a stand mixer bowl
  2. Add sugar, molasses and egg
  3. Beat well until light and fluffy
  4. In a medium bowl whisk together flour, baking soda, cloves, ginger, cinnamon and salt
  5. Add dry ingredients to molasses mixture and mix until just combined. Don’t over beat
  6. Chill dough several hours or overnight
  7. Preheat oven to 375 degrees F
  8. Place some sugar in a small bowl
  9. Take a small teaspoon of dough and roll into a ball between your hands. Balls should measure just under 1 inch
  10. Roll the balls into the sugar. I do about 6 at a time in about 1/2 cup or so of sugar
  11. Place balls on baking sheets covered with parchment. Bake about 7-12 minutes, depending if they are less than 1 inch across or more than 1 inch. You will see the cookies puff up and rise. Wait till they collapse flat before you take them out of the oven!!!
  12. Cool on the baking sheet 10 minutes. Then transfer cookies to cooling racks till completely cold
  13. This recipe makes about 90 cookies
  14. Voila!
Also called Ginger Snaps!

Classic French Apple Cake

Delicious Apple Cake
This cake is 1/2 apples!
Love this moist apple cake!

Pardon Your French is a food blogger from France who has the most wonderful authentic recipes. This is a favorite!

The baking apples recommended are Jonagold, Braeburn, Matsu, Pink Lady, Northern Spy, Granny Smith

Ribboning the sugar and egg is an important step in this cake. Beat the eggs and sugar 5-10 minutes or until it falls like a ribbon from the raised beaters or whisk and is a light lemony color.


  • 1/2 cup unsalted butter plus 1 tablespoon
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large baking apples or 3 small or a bit more (I used Honey Crisp)
  • 3/4 cup sugar plus 2 tablespoons
  • 1 teaspoon vanilla
  • 3 tablespoons Cognac or dark rum
  • Confectionery Sugar
  • Creme Fraiche


  1. Prepare an 8-9 inch springform pan by spreading 1/2 or 1 tablespoon butter on sides. Place a circle of parchment paper on bottom of pan. I used a 9 inch springform pan in my photos. Use an 8 inch pan if you’d like a taller cake
  2. Preheat oven to 350 degrees F
  3. Peel and cut apples into 1/2 inch pieces
  4. Melt butter and cool slightly
  5. In a small bowl whisk together flour, baking powder and salt
  6. In a large bowl beat together eggs and 3/4 cup sugar with electric beater until light yellow and a ribbon texture, 5-10 minutes.
  7. Add vanilla and Cognac or rum. I prefer Cognac
  8. Whisk in by hand 1/2 of flour mixture and then 1/2 of melted butter. Then add remaining flour and then remaining butter.
  9. Fold in apples thoroughly. Scrape batter into prepared pan. Smooth surface. Sprinkle 2 tablespoons sugar on top.
  10. Bake 35-45 minutes or until light brown and an inserted knife comes our clean
  11. Cool 15 minutes and carefully remove from pan
  12. When completely cool, dust with confectionery sugar. Serve with creme fraiche

Cover cake with a dome like lid or bowl to store. It’s a fragile cake and would stick to any plastic wrapping. If it lasts longer than 1 day, store in the frig

Amazingly Sweet Slow-Roasted Tomatoes

Roasted Plum Tomatoes

This is a New York Times recipe I found to be especially delicious. Store them in an enclosed container in the frig for a few days. One day I floated them on top of bowls of tomato soup. Another day I layered them over pasta with tomato sauce and Parmesan. To allow these tomatoes to shine I placed a layer of roasted tomatoes in a small glass baking dish and then topped them with shaved pecorino Romano and melted them a few minutes in the oven


  • Plum tomatoes, 1-4 pounds
  • Coarse salt
  • Small amount of sugar
  • 1-4 tablespoons olive oil


  1. Preheat oven 300 degrees F
  2. Wash and dry tomatoes. Cut in half lengthwise
  3. Toss in a bowl with olive oil
  4. Place cut side up on a broiler pan or a rack over a baking sheet
  5. Sprinkle with coarse salt
  6. Sprinkle with a tiny bit of sugar
  7. Bake 1-4 hours until slightly dry and starting to wrinkle.
  8. Cool and store in an enclosed container in the frig


Corn & Andouille Soup

Corn & Andouille Soup

Chef Paul Prudhomme’s Louisiana Tastes is a gold mine of recipes. This one in particular is easy and sooo flavorful! Fresh corn is essential!! Don’t use frozen or canned

Most of his recipes have their own seasoning mix. It gives the recipes a special zest and flavor I don’t find anywhere!

The soup takes an hour and a half or so to prepare. I use the Better than Bouillon Organic Roasted Chicken Base to make the stock

Fresh andouille is also a good thing. I order it from Jacob’s World Famous Andouille and Sausage. The link is here

A substitute for andouille is your favorite smoked pork sausage.

This makes 10 or so servings that are about 2 cups in size. It’s hearty and full of flavor but not heavy and fatty. There is no roux or added fat in preparing this soup. The only fat is from the andouille which is lean. We love it!!


Seasoning Mix

  • 1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar
  • 2 1/4 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons dried basil
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper

Other Ingredients

  • 3 cups chopped onion, in all
  • 3 cups seeded and chopped green peppers, in all
  • 1 pound andouille, quartered lengthwise, then cut in 1/2 inch pieces
  • 7 cups chicken stock, in all
  • 7 cups fresh corn kernels, 6 ears
  • 2 cups peeled and chopped fresh tomatoes
  • 1/3 cup all purpose flour
  • 1 tablespoon mixed fresh garlic


  1. In a small bowl combine seasoning mix
  2. Heat a heavy 4 quart pot over high heat until very hot, about 3-4 minutes
  3. Add 2 cups onions and 2 cups of the green peppers, the andouille, and 2 tablespoons of the seasoning mix
  4. Cook, stirring and scraping the bottom of the pot often for 20 minutes. If necessary add a little of the stock to prevent burning
  5. Turn heat to low and add the corn, tomatoes, flour, garlic, the remaining onion and green pepper, 4 cups of the stock and the remaining seasoning mix
  6. Cook and scrape the bottom of the pot often for 40 minutes
  7. Add the remaining stock, increase the heat to high and bring the soup to a boil.
  8. Reduce the heat to low and simmer 15 minutes. Remove from heat and serve immediately
  9. If you like, sprinkle some cayenne or paprika on the outer edge of each serving bowl for a fun visual touch as I did!