September Kitchen

An Apricot Appetizer

2010-04-11T21:12:00.003-05:00

This is an appetizer that looks fussy but is really easy. It is sweet with a touch of richness.

Apricot Canapés with Lemony Goat Cheese and Walnuts

adapted from Lunds and Byerly's Real Food Magazine

2 oz fresh goat cheese, room temperature

2 t honey

1/2 t freshly grated lemon zest

1/4 c walnuts finely chopped

6 oz dried apricots

salt

In a small bowl, mash the goat cheese with a fork until soft. Add the honey and lemon zest and stir until smooth.

Toast the walnuts gently in a dry fry pan until fragrant. Spread on a small plate and sprinkle with 1/4 teaspoon or so of salt.

Using a small offset spatula or butter knife, spread one side of each apricot with about 1/2 teaspoon of goat cheese mixture. Dip the cheese side in the walnuts, pressing slightly so the walnuts stick. Do this with all the apricots and arrange them on a serving platter.

These may be made ahead, covered with plastic wrap and refrigerated for several hours. Let return to room temperature before serving (about 20 minutes).

Note: Take care to chop the nuts finely and uniformly. I would do them smaller than pictured above. I love goat cheese, but if you're not a fan, consider substituting cream cheese.

Sopa de Tortilla

2010-03-21T19:33:00.002-05:00

This recipe is so easy it's ridiculous. But who cares about easy if it doesn't taste good? Don't worry, this soup--with its medley of textures and flavors--won't disappoint.

Sopa de Tortilla is mainly a soup of garnishes. The soup itself is quite simple, and each guest can customize their portion. I would say onion, cilantro, avocado and lime are not optional, but do as you'd like!

Tortilla Soup

adapted from Everyday Food Great Food Fast

Soup:

4 skinless chicken thighs (about 1 1/2 lbs)

1 can (14.5 oz) reduced sodium chicken broth

1 jalapeño, diced (with seeds for more heat, don't worry--the broth will be strained)

6 corn tortillas (not flour)

2 T canola oil

salt

Garnish:

1 c shredded Monterey Jack Cheese

4 large scallions

1 green bell pepper, ribs and seeds removed, diced

1 avocado, peeled, pitted and diced

1/2 cilantro sprigs

1 lime cut in wedges

Preheat oven to 400.

In a large pot, bring chicken, broth, jalapeño and 8 cups water to a boil over medium high heat. Reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes. Transfer chicken to a plate to cool. Reserve broth.

Brush both sides of tortillas with oil, stacking them as you work. Cut the stack in half and then slice cross wise in half-inch strips. Spread the strips evenly on a rimmed baking sheet and bake for 15 to 20 minutes until golden brown, tossing occasionally.

Using a large spoon, skim the fat from the surface of the broth. Strain the liquid through a sieve into a clean pot. Shred the chicken with your fingers (removing any fatty bits). Return the chicken to the broth. Stir in about a teaspoon of salt or to your taste. Gently heat if needed.

To serve: Divide soup among bowls. Place garnish out in small dishes and allow each person to top their soup according to their own taste.

Serves 4. Chicken can be cooked up to a day ahead; store chicken and cooking liquid separately and shred the chicken just before serving.

One Lucky Lemon

2010-03-09T19:14:00.005-06:00

These mini cakes deliver big lemon flavor with only one lemon! If you are a lemon lover, you have to try this recipe.

Lucky Lemon Cakes

adapted from Everyday Food

1/2 c unsalted butter (1 stick), softened
1 1/2 c all purpose flour

2 t baking powder

1/2 t salt

1/2 c low fat buttermilk or low fat plain yogurt (I used yogurt)

1 t vanilla extract

finely grated zest and juice of one lemon, plus approximately 1 T for glaze (I used only 1 lemon)

1 c sugar

2 eggs

approximately 3/4 c powdered sugar

Preheat oven to 350. Grease the mini muffin tin or use baking cups.

In a medium bowl, mix the flour, baking powder and salt. In a small bowl, whisk together buttermilk, vanilla and lemon zest and juice.

With an electric mixer, cream the butter and sugar in a large bowl until light. Add the eggs one by one, beating well after each addition. With mixer on low, add flour mixture in three batches, alternating with two additions of the buttermilk mixture.

Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, about 8 to 10 minutes. Cool for 10 minutes in the tin and then transfer to wire rack.

Mix powdered sugar with up to 1 tablespoon of lemon juice. It can be a thin glaze or a thick icing--up to you! Once the cupcakes are completely cool, add glaze and let set for 30 minutes.

You can also make these as regular sized cupcakes or jumbo cupcakes--just adjust the baking time.

Fried Rice Shortcut and No-fail Rice

2010-02-28T20:40:00.007-06:00

This fried rice is quick, easy and healthy. Its shortcut is using bagged frozen vegetable medley, which cuts way down on the prep.

Vietnam Fried Rice

Adapted from More-with-Less by Doris Janzen Longacre

4 T vegetable oil

1/4 or 1/2 c skinless chicken breast cut in thin strips (you could use just about anything though, including tofu)

3 garlic cloves, minced

1 large onion, chopped

1 t salt

1 t pepper

1 t sugar

1 1/2 T soy sauce (low sodium preferred)

1/4 t powdered ginger (or Penzey's Chinese 5-spice blend)

3 cups cooked rice (white, jasmine or even brown)

1 c frozen vegetable medley (with peas, carrots, green beans, etc.)

2 eggs, well beaten

Dash or three of Tabasco sauce

Cilantro for garnish (optional, but recommended)

Heat oil in large skillet over medium-high and add the onion and let soften for 2 to 3 minutes. Add the chicken, garlic, salt, pepper, sugar, soy sauce and ginger. Stir fry until chicken is cooked through, 3 minutes. Add the cooked rice. Stir fry for 5 minutes and then add the frozen vegetable medley. Continue cooking until vegetables are warmed through. Clear some space by moving the rice mixture to the side. Pour in the eggs and scramble. Once they are scrambled, mix the egg throughout.

Serve right away with cilantro garnish.

No-fail Rice

It seemed like one out of every four batches of rice I made got screwed up somehow. Either underdone, gummy or just bad. I seriously considered getting a rice maker. And I still am. But, I found a really great approach to making the perfect rice. It's called dumbed-down rice from Lynne Rossetto Kasper and Sally Swift's How to Eat Supper. The trick? Treat it just like you would pasta.

You can use this approach with any rice, but the cooking times vary. For fragrant rices (jasmine, basmati), rinse several times to remove excess starch, which can make the rice gummy.

Boil lots of water (add salt if you'd like). Add the rice and boil for 8 to 10 minutes or until it is slightly undercooked. Drain using a sieve or the pot cover. Return rice to the pot and cover. Let sit for 5 to 10 minutes. Fluff with a fork and serve.

You Deserve a Massive Sandwich

2010-02-21T21:42:00.004-06:00

Every now and then you just have to have a massive sandwich. One with gobs of meat and cheese and some sort of strong relish or mustard. This Muffuletta, from Roadfood Sandwiches, is enough to make you cry. With happiness.

I heart Jane and Michael Stern.

Roadfood Sandwiches includes Jane and Michael's picks for the best sandwiches in the US from their trips to and fro among amber waves of grain and purple mountain majesties. This particular Muffuletta was discovered at All Star Sandwich Bar in Cambridge, Massachusetts.

One heads up--the olive salad needs to marinate for at least 12 hours, so plan ahead for your sandwich feast.

Muffuletta

from Roadfood Sandwiches

1 large fresh Italian boule (hard crust is essential)

5 to 6 ounces thinly sliced Genoa salami

5 to 6 ounces thinly sliced ham

5 to 6 ounces mortadella (I omitted in my version and it still tasted great)

5 to 6 ounces thinly sliced provolone cheese

Olive salad (recipe below)

Slice the boule in half horizontally and scoop out about half of the soft interior from the top and bottom (as evenly as you can). Brush the bottom half of the loaf with juice from the olive salad marinade. Layer on the cold cuts and cheese. Top with as much olive salad as you can fit without it spilling out. Top with the remaining half of the bread and cut into quarters. Serve room temperature with beer.

Olive Salad

1 c coarsely chopped good quality green olives

1/4 c finely diced celery

1/4 c finely diced carrot

2 t finely chopped garlic

2 T dried oregano

1 t freshly ground pepper

1/4 c olive oil (or more if you like)

2 T red wine vinegar

2 T fresh lemon juice

Thoroughly mix together all the ingredients in a medium bowl. Cover and let marinate for 12 hours at room temperature. The salad will keep for several days refrigerated but will gradually become more mild.

Cinnamon Swirl

2010-02-21T21:25:00.003-06:00

Baking bread is a lot of fun. Yes, it can be a lot of work, but it always feels like a good use of time. It forces you to slow down a bit.

This bread is not overly sweet. The cinnamon adds warmth. And I love how the spirals peel away from one another.

Refresh

2010-01-13T20:20:00.003-06:00

Yes, a frozen treat is usually reserved for the balmy days of summer. But even in the middle of winter we need a refreshing, palate cleansing treat. This Mint-Grapefruit Granita is just the ticket.

I never knew of the perfect flavor affinity that is grapefruit and mint. The citrusy zing of grapefruit and lemon is balanced with the coolness of the mint. I wish I had more to eat right now.

Mint-Grapefruit Granita

Adapted from Everyday Food January 2010

1/2 c sugar

1/4 c packed mint leaves, plus more for garnish

2 c fresh grapefruit juice, strained (from about 3 medium grapefruits)

1/4 c fresh lemon juice, strained (from about 2 lemons)

In a small saucepan bring sugar, mint and 1/2 cup water to a boil over medium-high heat, stirring often. It should take 3 to 5 minutes for the sugar to dissolve. In a blender, combine the grapefruit and lemon juices and mint syrup to puree for about 30 seconds. Note: the mint doesn't break up much in the blender--that's OK. It will in the food processor.

Pour mixture into a non-reactive shallow baking dish. Freeze until solid, about 6 hours (or up to 3 days). With a fork, break granita into big chunks and transfer to food processor and pulse. The finished mixture should be small crystals. Garnish with mint and serve immediately (or freeze up to 2 hours).

By the way, as far as desserts go, this is pretty healthy. It's virtually fat free and you get your vitamin C.

Sweet Potato and Zucchini Hash

2010-01-08T19:47:00.003-06:00

RISE AND SHINE!

Uh, I hate that. But this dish makes getting out of bed for breakfast (or brunch if you sleep late sometimes like me) well worth it.

This is from a fabulous cookbook called Moosewood Restaurant Celebrates. It is organized by holidays and other celebrations. It gives great menu and dish ideas perfect for the occasion. This was for New Years Day... brunch.

Sweet Potato and Zucchini Hash

Adapted from Moosewood Restaurant Celebrates

4 c peeled and cubed sweet potatoes (about 2 potatoes)

1 1/2 T olive oil

2 c chopped onions

2 garlic cloves, sliced thinly

1/2 t salt, more to taste

1/4 t red pepper flakes

1/4 t pepper

1 t dried thyme

2 c cubed zucchini

4 eggs

Bring a pot of water to a boil; ease in the sweet potatoes and simmer for 5 to 6 minutes, or until tender but still firm. Drain and set aside.

Warm the oil in a heavy skillet over medium heat. Add the onion, garlic, salt, pepper flakes, pepper and thyme. Saute for 5 minutes. Add the drained potatoes and cook for about 5 minutes, stirring occasionally, until vegetables are tender. Add more salt to taste.

With the back of a spoon, make four depressions, or wells, in the hash. Break an egg into each well, cover the skillet and cook for 4 to 5 minutes on low heat, until the eggs are set and opaque. Serve immediately.

Serves 4.

And a Partridge in a Pear Tree: Thumbprint Cookies

2009-12-22T23:05:00.006-06:00

Wowza! What a month! Lots of butter, sugar and flour has been in and out of the oven. Here's to the last cookie of the series--it's a good one.

And a Partridge in a Pear Tree: Thumbprint Cookies

Adapted from Simply Recipes

1 c butter (2 sticks), room temperature

1/2 c sugar

2 eggs, room temperature

1 t vanilla extract

Pinch of salt

2 c flour

1 c chopped nuts (optional)

3/4 c favorite jam (I used lingonberry preserves from Ikea)

Cream butter and sugar on high speed for 3 minutes. Separate the eggs and add the yolk and vanilla to the butter/sugar mixture. (If you want to use nuts, put egg whites in a separate bowl and whisk until frothy.)

Continue to beat the butter mixture. Add flour and salt and mix until just combined. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350. Line a baking sheet with parchment paper.

Roll the dough into one inch balls. If you are using nuts, place them in a small bowl. Dip the balls into the egg whites and then into the nuts. Place dough on baking sheet and gently press the center down with your thumb to make a small well. Fill the wells with jam. Bake 12 to 15 minutes or until slightly firm. Let cool for a couple minutes on the baking sheet before transferring to cooling rack to cool.

Have a merry Christmas!

My dog, as Santa

2 Turtle Doves: Krumkakar

2009-12-22T22:33:00.005-06:00

Light, airy and delicious. Making krumkakar (a/k/a krumkake) requires a krumkakar iron. I was fortunate enough to use my grandmother's electric version which was very handy and cooked two at a time.

2 Turtle Doves: Krumkakar

Recipe from family friend Eleanor Sonnesyn

6 eggs, room temperature

1 c melted butter, cooled

1 c + 1 T sugar

1 1/4 c flour

1 t cardamom (my grandma used pods ground with mortar and pestle so they were coarse)

1 T brandy (optional)

Heat electric krumkakar iron according to manufacturer directions. Beat eggs until lemony color with handheld mixer on medium speed, three minutes. Add melted butter and mix well. Add sugar gradually, continuing to mix. Add flour gradually. Stop mixer, fold cardamom and brandy in by hand.

Drop a heaping tablespoon on the center of the hot iron and close. Wait about 3 to 5 seconds and check the cookie(s). Once just barely browned, remove from the iron (with a fork or other utensil) and--while still piping hot--wrap around the cone form. Let sit on the form for 15 to 30 seconds before removing and letting cool on a cooling rack. This is an exercise in moving quickly!

If you are so lucky to have an electric iron that cooks two at once, put one cookie on the cone form and then grab the other cookie off the iron. Pull the cone from the first cookie and then wrap the second cookie around the form.

You'll also toughen up your finger tips with the heat. But no pain no gain, right? With these cookies, it's a big gain!

Recipe makes about 6 dozen cookies.

3 French Hens: Palmiers

2009-12-22T21:38:00.004-06:00

What better for this entry than a French "cookie?"

3 French Hens: Palmiers

Adapted from Simply Recipes

Package of puff pastry

Plenty of sugar

Spices (optional)

Parchment paper

Place rack in center of oven. Preheat oven to 400. Sprinkle about 1/4 c sugar on your work station. Roll the puff pastry to about 10 by 12 inches. Sprinkle another 1/4 c sugar on and any spices if you please. Roll the left side in about half way. Roll the right side in about half way to meet the left roll and form a sort of heart-shaped log. Press the seams together gently. Let the dough cool in the refrigerator for an hour or more.

Slice log in about 1/2 inch slices. Sprinkle each lightly with sugar. Press both sides together again so they don't come apart in baking. Place on baking sheet; they will increase in size a lot, so give them plenty of room.

Bake 10 to 15 minutes until the sugar has caramelized. Let cool on cooling rack for 10 minutes.

Now, gimme some sugar!

4 Calling Birds: Cardamom Crescents

2009-12-22T21:03:00.005-06:00

Four calling birds... hmmm... how about phone-shaped cookies?

I discovered these on the New York Times Web site. They are delicate, tender and sweet. The cardamom and orange go perfectly together. Best of all, they are super easy! You will need a food processor.

4 Calling Birds: Cardamom Crescents

adapted from New York Times, who attributed the Williams-Sonoma Cookies book and Luane Khonke

1 c flour

3/4 c walnuts

1/2 c butter, chilled and cut into 1/2-inch pieces

1/4 c sugar

1 t vanilla

1/2 t ground cardamom

1/2 t grated orange zest

Pinch of salt

Vanilla sugar (1/3 cup sugar and 1/4 vanilla bean pulsed in a food processor and then sieved to remove and seeds) OR regular granulated sugar

Preheat oven to 325 and prepare a baking sheet with parchment paper. Place all ingredients except vanilla sugar in the food processor. Pulse on-off until it resembles a coarse meal. Then process continually until it looks like a dough and begins to gather. Roll 2 teaspoon balls into half moon shapes (create an exaggerated moon shape). Place about one inch apart on the baking sheet. Bake 18 to 20 minutes or until very lightly browned. Let sit on the baking sheet for five minutes before transferring to a cooling rack. As soon as they're on the cooling rack, sprinkle with vanilla (or regular) sugar.

Enjoy!

5 Golden Rings: Berlinkranzers (Wreaths)

2009-12-20T17:20:00.004-06:00

These are cookies my family has made just about every holiday season. They are really delicious. The orange zest gives them a nice brightness, and they are very cute on the cookie tray. One disclaimer: they might test your patience. Just take a deep breath and you'll get the hang of it!

5 Golden Rings: Berlinkranzers (Wreaths)

3/4 c butter or margarine softened

3/4 c shortening

1 c sugar

2 t grated orange peel or 1 t almond extract

2 eggs

4 c flour

topping:

1 egg white

2 T sugar

red candied cherries

green sprinkles

Preheat oven to 400 degrees. In a large bowl, mix butter, shortening, sugar, orange peel and eggs. Blend in flour.

Shape dough into ropes about 6" long (or a little more and you can pinch off the extra once the wreath is formed) and 1/4" in diameter. Place on ungreased baking sheet into wreath shape. Beat egg white until foamy and add 2 T sugar one at a time. Brush tops of wreaths, add sprinkles and cherries.

Bake 10 to 12 minutes. Avoid getting them brown. Leave on the baking sheet for one minute and then transfer to cooling rack.

6 Geese a-Laying: Chocolate Nests

2009-12-19T22:36:00.005-06:00

If I were a goose, I'd want to lay an egg in this here nest. This chocolatey, crunchy cookies are a mess to eat but so worth it.

6 Geese a-Laying: Chocolate Nests

Recipe from my grandma

1 12 oz package semi-sweet chocolate chips

1 6 oz package butterscotch chips

1 12 oz package chow mein noodles

1 6 oz package can Spanish peanuts

Melt the chips together. Stir in the chow mein noodles and peanuts. Place on wax paper-lined cookie sheets and chill.

Makes 50 cookies. Could these be easier?!

7 Swans a-Swimming: Minty Meringues

2009-12-19T13:38:00.006-06:00

These meringues are light and airy with that crispy, melt-in-your-mouth texture. A touch of peppermint extract and chocolate chips makes them really divine. These should be baked in the evening as your last batch... you'll see why when you read the recipe.

7 Swans a-Swimming: Minty Meringues

Recipe from my grandma SWANson

2 egg whites (with no trace of yolk)

3/4 c sugar

1/2 t cream of tartar

1/4 t salt

1/8 t peppermint extract

1/2 to 3/4 c chocolate chips, depending on your liking

5 or 6 drops green food coloring

Prepare a cookie sheet with parchment paper. Preheat the oven to 250. In a very clean medium or large bowl, beat egg whites with hand mixer on medium-high until frothy. Add salt and cream of tartar. Beat until nearly stiff. Add sugar in about 1 tablespoon at a time. Continue to beat until stiff. Gently fold in the food coloring, peppermint extract and chocolate chips.

Drop by spoonfuls on the prepared cookie sheet. (I made mine pretty large, but I think smaller is nice. Just use two cooking sheets.) Bake for one hour. Do not open the oven door. Turn off the oven and leave the cookies in it overnight. Resist the temptation to peek! Also, leave a note on the oven for the other family members so no one unknowingly turns the oven on too soon.

Substitution: You can use mint chocolate chips and then omit the peppermint extract and regular chocolate chips.

Enjoy!

8 Maids a-Milking: Chocolate Crinkle Cookies

2009-12-16T22:00:00.004-06:00

Despite the blog title, these cookies have no milk. But I love the milky white color against the darkness of the chocolate. These are some of the best cookies I have EVER made... so, so good! I'll quote the cookbook's description: "Striking snow-white and black, these wonderful cookies are slightly crunchy on the surface but gooey chocolate inside--oh, yum!"

Amen.

The dough needs time to rest, so plan ahead.

8 Maids a-Milking: Chocolate Crinkle Cookies

Adapted from BakeWise by Shirley O. Corriher

1 3/4 c plus 2 T all purpose flour

1 1/2 t baking powder

1/2 t salt

8 oz semisweet chocolate, finely chopped (I used chocolate chips)

2 3/4 c sugar, divided

1/3 c canola oil

2 T light corn syrup

2 eggs

1 egg yolk

2 t pure vanilla extract

1 c confectioners' sugar

In a medium bowl, whisk together the flour, baking powder and salt thoroughly. Set aside.

Melt chocolate (in microwave at 50% power, or gently on stovetop). In a mixer with paddle attachment or using a hand beater, beat together 2 1/2 c of the sugar, oil and corn syrup to blend. Beat in the eggs, egg yolk and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture bit by bit and mix on low speed until just incorporated.

Wrap the dough in plastic and refrigerate for a several hours or overnight. The dough is very dense and heavy. It sort of reminded me of a giant Tootsie Roll!

Position the rack in the center of the oven and preheat to 325. Line a baking sheet with release foil or parchment paper.

Pour the remaining 1/4 c sugar in a small bowl and the powdered sugar in a larger shallow dish. Take out about a quarter of the dough at a time from the refrigerator. Roll the dough into 1 1/2-to 2-inch balls. First roll it in the granulated sugar and then heavily in the powdered sugar.

Place 2 inches apart on the baking sheet. Bake 12 to 14 minutes. Cool on cooling rack.

A few notes:

By rolling in the regular sugar before the confectioners' sugar, the cookie stays more bright white because less of the sugar soaks into the cookie.

The corn syrup helps prevent crystallization, which produces the soft chocolate center. The oil also helps this. Did you notice the lack of butter in this recipe? I didn't miss it!

9 Ladies Dancing: Almond Lace Cookies

2009-12-13T12:23:00.005-06:00

These cookies are so beautiful and delicious. They have a crispy, light texture and big almond flavor. You just have to be OK with the fact that they will leave a thin film of butter on your fingers when you eat them. Just remember, butter is a good thing. Always. Even when it stains your shirt.

These cookies are from a great cookbook, BakeWise: The Hows and Whys of Successful Baking by Shirley O. Corriher. She is best known for her book CookWise: The Secrets of Cooking Revealed. If you want to know why your cookie is crispy instead of soft, or how the cookie crumbles in general, this is the book for you.

9 Ladies Dancing: Almond Lace Cookies

Adapted from BakeWise by Shirley O. Colliher

Nonstick cooking spray (if using parchment paper instead of release foil)

2/3 c slivered and blanched almonds (buy in the bulk section to get exactly what you need)

1/2 c sugar

6 T unsalted butter, melted

1 T all purpose flour

2 T whole milk

Position rack one third from the top of the oven and preheat it to 350. Cover a baking sheet with release foil OR parchment paper sprayed with cooking spray lightly. It's important to use one of the two.

In a food processor with steel blade, process the almonds and sugar until the almonds are finely ground. It's OK if a few larger pieces remain. Using the pulse action on the food processor, blend in the melted butter, then the flour and milk.

The cookies will spread, so drop heaping teaspoonfuls on the baking sheet. Only do four or five per sheet. Bake one sheet at a time, 6 to 7 minutes or until the edges begin to brown slightly. Pull out of the oven and let sit for one minute. Then pick up the parchment paper and place it upside down on the cooling rack (so cookies are face down on the cooling rack). Carefully peel the parchment paper off. Then flip the cookies so they are right side up.

Once the cookies have cooled, place them on paper towels so some of the butteriness can fall away.

A few notes:

The recipe said you can use a wide spatula to pick up the cookies. This didn't work for me, so I recommend the flipping action described above.
One neat thing about this recipe is that when the cookies are still hot from the oven, you can shape the cookies. Maybe you'd want to form it into a tiny basket to hold fruit or curl it over a rolling pin. Or just make sculpture!
The melted butter and lack of proteins (minimal flour) is what allows these cookies to spread so much and create a lace-like look. The sugar is what allows the cookies to harden. If you want to create more spread, Shirley recommends adding another half tablespoon of melted butter, which I did.

10 Lords a-Leaping: Captain Crunch Cookie

2009-12-10T22:28:00.004-06:00

I almost called these cookies "playground snowballs" after snowballs formed by kids with the tiny rocks in them. These are much more fun. The cookies have great texture... chewy from the marshmallow, crunchy from the nuts/cereal and smooth from the almond bark.

10 Lords a-Leaping: Captain Crunch Cookies

Recipe from my grandma

2 lbs almond bark

2 c rice crispies

2 c mini marshmallows

2 c peanuts

2 c Captain Crunch cereal

Melt almond bark gently in a 250 oven or over double boiler, stirring frequently. Once melted, mix in other ingredients. Drop by spoonfuls in mini muffin paper cups or on wax paper. Chill 15 minutes or until firmed up.

Instead of almond bark, I used vanilla CandiQuik. It came in a microwaveable tray; it couldn't have been easier!

So simple and delicious.

11 Pipers Piping: Gingerbread Men

2009-12-09T21:04:00.009-06:00

These Gingerbread Men are so delicious! They are super spicy and not overly sweet. They are soft, which I like. Be sure to use fresh spices, less than a few years old.

11 Pipers Piping: Gingerbread Men

adapted from Penzeys One

1 1/2 c dark molasses

1 c sugar

1/4 c plus 1 T cold water

1/2 c butter, softened

7 c flour

2 t baking powder

1 t salt

1 T ground ginger

1 t ground allspice

1 t ground cloves

1 t cinnamon

Cream together the molasses, sugar, water and butter with a handheld mixer. In a separate bowl, combine the remaining (dry) ingredients. Add the flour mixture in three stages. You may have to use your hands to get it fully incorporated. If it is too dry, add a little water. Do not over mix. Cover it well and refrigerate for 2 hours. It is much easier to work with the dough when it's cold.

Preheat oven to 350. Roll the dough out to 1/4-inch thickness on a lightly floured surface (or nonstick mat) with a lightly floured rolling pin. Cut with cookie cutters and place gingerbread men on lightly greased cookie sheets. Place unused dough in the refrigerator (or freezer!) until you are ready to roll it out and repeat the process. Bake 10 to 12 minutes.

If you want your cookies more crispy, bake a little longer.

Enjoy!

The Season for Baking Is Here!

2009-12-06T19:52:00.004-06:00

12 Drummers Drumming: Snickerdoodles

It's the time of year to get out the butter, sugar and spices. In the next 20 days, I'm going to be baking 12 different cookies as a countdown to Christmas!

"Snickerdoodle" is fun to say, but we all know it's more fun to eat. This recipe is very easy and yields a slightly chewy cookie.

1 c butter, softened

1 1/2 c sugar

2 eggs

2 3/4 c flour

2 t cream of tartar

1 t baking soda

1/4 t salt

coating:

3 T sugar

3 t cinnamon

Preheat oven to 350. In a large bowl, mix together butter, sugar and eggs until thoroughly combined. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Gradually mix the dry ingredients into the butter mixture. Beat until just combined. Chill the dough for about 20 minutes in the refrigerator. While it's chilling, combine the sugar and cinnamon for the coating.

Roll dough into one-inch balls, then roll in the cinnamon sugar. Place on cookie sheet with ample space between. Bake for 10 minutes.

A few helpful notes:

It is important to have the dough be cool when it goes into the oven to prevent very flat cookies. So place the dough in the refrigerator between batches. Also, don't let the cookies get brown. You want them to have a sugar cookie appearance. Start with a small first batch in the oven to make sure you are happy with the timing.

Enjoy!

Phew!

2009-12-03T20:40:00.011-06:00

I had two Thanksgivings this year. One was the usual lovely big family gathering. The other one was a day of me in the kitchen trying my hand at cooking 100 things at once for a small gathering of me, my husband and my dog.

There was not one dish that left unscathed. Crust in the pumpkin pie? Forgotten in the oven and left to get too brown. The sweet potatoes? Forgot that I halved the recipe, and added the full amount of butter to half the amount of potatoes (can't complain too much about that one). The mashed potatoes? I ended up skipping them because I was worn out. The Turkey Roulade was supposed to be one big Roulade. Instead it became a mess and turned into two. Oh well.

In the end everything turned out fine and TASTED GREAT. Isn't that something to be thankful for?

So as I unwind from Thanksgiving, I'm taking notes so I learn from these mistakes for next year. And I'm not even hosting!

Basic Cranberry Sauce

Sweet Potato Casserole

Green Bean Casserole

Before it hits the oven, Turkey Roulade Stuffed with Mushroom Stuffing

Check out the Turkey

Basic Cranberry Sauce

adapted from Everyday Food, November 2008

12 oz bag of fresh cranberries

3/4 c sugar

1 t grated lemon zest

In medium saucepan, combine all ingredients plus 1 c water and bring to a boil. Reduce to a simmer and cook until cranberries are soft, about 10 minutes. Transfer to a bowl and let cool. Refrigerate to store, up to one week.

Sweet Potato Casserole

Compliments of Judy Frazier

Makes 8 servings

3 lbs sweet potatoes (7 or 8 medium-sized)

1/2 c sugar

1/2 c butter

2 eggs, beaten

1 t vanilla (or almond) extract

1/3 c milk

Topping:

1/3 c melter butter

1 c light brown sugar

1/2 c flour

1/2 t cinnamon

1/4 t nutmeg

1/8 t cloves

1 c chopped pecans

Peel potatoes. Boil in water until softened and drain. Then mash with potato masher. Add sugar, butter, beaten eggs, vanilla and milk. Put in a 13 x 9-inch baking dish. Combine topping ingredients and sprinkle on top of the potato mixture. Bake for 30 minutes at 350.

Green Bean Casserole

2 cans reduced sodium condensed cream of mushroom soup

1 c milk

2 t soy sauce

1/4 t ground black pepper

8 c green beans cut and steamed until tender

1 can (6 oz) French fried onions

Stir soup, milk, soy sauce, pepper, beans and 1 1/3 c onions in casserole dish (3 qt). Bake at 350 for 25 minutes or until hot. Stir. Top with remaining onions and bake for 5 minutes more.

Turkey Roulade

Adapted from Everyday Food, November 2008

1 boneless, skinless turkey breast (about 3 lbs)

1 recipe Mushroom Stuffing

12 slices of bacon

Preheat oven to 400. Place turkey, skinned side up, on a work surface. Hold a sharp knife parallel to the cutting board. Start on the thicker side and cut all the way through. Open like a book. With a meat mallet or small heavy skillet, pound out to 1/2 inch thickness. Spread Mushroom Stuffing on turkey breast, leaving a 1/2-inch border around the edge. Starting at the long end, roll the turkey over stuffing, pat and tuck turkey to form a uniform log. (Mine was not so uniform, and it was messy. Just do what you need to do to make it work. Once it bakes it works out!)

Place turkey seam side down on a rimmed baking sheet. Lay bacon crosswise over the turkey, overlapping the slices slightly. Roast until an instant read thermometer inserted in the thickest part registers 165 degrees, about 45 minutes to an hour. Let rest for 15 minutes. Slice crosswise and serve on a platter.

Mushroom Stuffing

adapted from Everyday Food, November 2008

1 c cubed bread with crusts removed (ciabatta or similar)

1/2 c whole milk

4 slices bacon, chopped

1 small onion, finely chopped

1 small celery stalk, finely chopped

1 garlic clove, minced

1 5 oz package mushrooms, thinly sliced

1/4 c white wine

2 eggs, lightly beaten

1 t dried thyme

1/2 t rubbed sage

salt and pepper

In large bowl, toss bread with milk and set aside. In large skillet, cook bacon over medium heat until crisp, about 7 to 10 minutes. Spoon out most of the grease. Add onion, celery and garlic. Cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add wine, cook until evaporated, 2 to 3 minutes. Remove from heat and let cool to room temperature. Squeeze excess milk from bread and return to a bowl. Add mushroom mixture, eggs, thyme, sage, 1 t salt and 1/2 t pepper; mix well. Use immediately or refrigerate up to 1 day.

Whole Wheat Walnut Scones with Cinnamon Streusel

2009-11-03T20:05:00.008-06:00

Whole wheat and scones don't usually go together. But in these scones--it's a match. Maybe not one that's made in heaven, but one made somewhere really nice.

The toasty walnut flavor in these really shines. The only thing? There is a pain-in-the-butt ingredient in this recipe: you'll need whole wheat pastry flour. No worries, it is not hard to find and it is certainly worth it. Plus there is no refined sugar in the actual scones (streusel doesn't count). Maple syrup is the sweetener. Splurge and get the good stuff.

Whole Wheat Walnut Scones with Cinnamon Streusel

adapted from The New Whole Grains Cookbook by Robin Asbell

Scones:

3 1/4 c whole wheat pastry flour

1 T baking powder

1/2 t salt

1/2 c cold butter

2 eggs

1/2 c (plus 2 T) heavy cream or half and half (I used the latter)

1/2 c maple syrup

1/2 t vanilla extract

1 c walnuts, coarsely chopped

Streusel:

3 T whole wheat pastry flour

2 T butter, melted

5 T brown sugar

1 t cinnamon

1/2 c finely chopped walnuts

Streusel--mix ingredients in small bowl and reserve.

Scones--preheat oven to 425. Grease a baking sheet or line it with parchment paper. In a large bowl whisk the flour, baking powder and salt. Cut the butter into small bits with a pastry cutter. In a small bowl, whisk the eggs and 1/2 cup of half and half (reserve the 2 T), the maple syrup and vanilla. Mix well.

Make a well in the dry mixture and pour in the wet mixture. Stir until just incorporated; then add the walnuts. Divide dough into 12 scones. Place on baking sheet with some breathing room between them. Brush the tops of the scones with the reserved half and half and press the streusel mixture on the top. Bake for 15 to 18 minutes until golden. Cool on a wire rack.

A couple notes: the recipe indicated to cut the dough into wedges, which is what I did. It worked fine, although I think scones bake more uniformly when round. You don't get one part that is more moist than the other. So that's what I recommend.

The recipe suggests you can replace the walnuts with a dried fruit if that suits you better.

By the way, sorry it's been awhile since I've posted. But it's for good reason. His name is Rio. He's from Underdog Rescue.

Birthday Cake Bliss

2009-10-06T20:22:00.006-05:00

My husband is so sophisticated. For his birthday treat at work, he requested apples with cheese. I would have requested confetti cake. But that's the kind of two-year-old nerd I am.

At home, his only request was a dessert with apples. So I found this bundt cake recipe in a delightful cookbook, Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens.

Low Fat Apple Cake
From Bundt Cake Bliss

3 c flour
1 1/2 c sugar
1 t baking soda
1 t salt
1 t cinnamon (and if you're like me, a pinch of ground cloves and ground allspice)
1 scant cup unsweetened apple sauce
1/2 c vegetable oil
3 eggs
1 t vanilla extract
3 medium apples, chopped (about 3 cups)

Preheat oven to 350. Grease and dust with flour the bundt pan and set aside. Combine dry ingredients and set aside. Mix applesauce, oil, eggs and vanilla until smooth. Add to dry ingredients and stir until just blended. Fold in the chopped apples. Pour into prepared pan.

Bake for 1 hour or until a toothpick comes out clean. Let it cool in the pan for 10 minutes (and only 10 minutes--any longer and you risk it sticking to the pan) then turn on to a wire rack to cool. Dust with powdered sugar.

A few notes: take care to grease and dust the pan thoroughly so the bundt doesn't stick. The great thing about this cake is the applesauce replaces much of the fat and keeps this cake moist. Try to use at least two types of apples in the cake to create a nice well-rounded flavor. I used Gala and Haralson. It's so delicious!

And happy birthday to Mr. you-know-who!

I Scream, You Scream

2009-08-30T20:48:00.018-05:00

There is something very rewarding about making homemade ice cream. But there is a bit of a risk involved after all the time and energy involved. I found solace on the back of the Ben & Jerry's Homemade Ice Cream Book where it says the following, which I took to heart:

"All you have to do is remember Ben & Jerry's two rules for ice cream making:

Rule #1: You don't have to be a pro to make incredibly delicious ice cream.
Rule #2: There's no such thing as an unredeemingly bad batch of homemade ice cream."

Easy Vanilla Ice Cream with Reese's Peanut Butter Cups
adapted from Everyday Food magazine, June 2009

8 large egg yolks
1 c sugar
1/4 t course salt
2 c skim milk
2 t pure vanilla
2 c heavy cream
1 c chopped Reese's Peanut Butter Cups (or other candy of your choosing)
(You likely will need ice and rock salt for the ice cream maker)

Place Reese's or candy in the refrigerator to cool. Put appropriate parts of the ice cream machine in the freezer (paddle, canister).

Any chocolate candy choice works well!

It's vintage!

Churning away.

Set a medium bowl over a larger bowl with ice. In a medium saucepan off heat, whisk egg yolks, sugar and salt together. Gradually whisk in milk. Cook over medium heat, stirring constantly with a wooden spoon. Custard will thicken slightly. It should be done in 10 to 12 minutes when it evenly coats the back of the spoon and holds a line drawn by your finger. Stir in vanilla. Pour through a fine mesh sieve into the bowl over ice. Stir in the cream and stir occasionally until mixture is cooled.

Assemble ice cream maker with cooled parts and add the custard mixture. Churn according to the manufacturer's instructions. Once the ice cream is nearly finished (2 or 3 minutes left), add the candy.

Finished churning.

Sampling the paddle.

With the Reese's added.

Homemade ice cream is best the day you make it; storing it in the freezer for too long will result in some small ice crystals forming.

Enjoy!

Sweet Cornbread with Blueberries

2009-08-09T12:08:00.008-05:00

I love cornbread. I don't know much about the southern vs. New England cornbread debate, but I know that I've never met a cornbread I didn't like.

I've always been a fan of cornbread with a hint of sweet. Especially with that extra drizzle of honey on top. But I also like a hearty texture and the grittiness of the cornmeal.

To be honest, this recipe doesn't have that umph of cornmeal that I love. It's more subtle. I wonder what would happen if I decreased the flour a smidgen and increased the cornmeal? (I'll have to try.) But, this recipe is pretty delicious just as it is! Whoever thought to pair cornbread with blueberries was... well... smart.

Sweet Cornbread with Blueberries
adapted from Land O' Lakes
1 1/4 c all purpose flour
3/4 c cornmeal
2 T sugar
2 t baking powder
1/2 t salt
3/4 c milk
1/4 c butter, melted (and slightly cooled)
1/4 c maple syrup (go with the real thing!)
1 egg, beaten
1 c fresh blueberries coated with a bit of flour (to prevent them from sinking to the bottom of the pan and exuding blue color in the bread)

Heat oven to 375. Mix the flour, cornmeal, sugar, baking powder and salt in a large bowl. Then add the milk, butter, maple syrup and egg and mix until just incorporated. Gently stir in the blueberries.

Grease and 8 or 9 inch square baking pan (or do a bread pan like I did, but expect to add 10 to 20 minutes of baking time). Pour in the batter and bake 25 to 35 minutes until slightly golden and a toothpick comes out clean.

Try it! Perhaps you will love the hint of maple flavor with the blueberries as much as we did.

I Crave Pickles at Night

2009-08-01T15:14:00.013-05:00

I don't know why. I get cravings for salty things, like pickles or olives, at night. So I knew it was about time to try making my own pickles.

I recently got a book at the library about canning/preserving/pickling. The whole prospect was a little scary to me before. Let me just say right now that learning more about it only added to my fears. Sterilization? High acid vs. low acid foods? Hot packing? Testing the seal? Not to mention the dreaded botulism, which my husband thought I was making up!

So refrigerator pickles it is! And when my CSA came through with a big batch of pickling cucumbers and dill, I was more than ready.

I used a crinkle cutter for extra surface area. I had my doubts about the tool, but it was surprisingly easy to use!

Ready for the 'fridge, where they need to sit for five+ days.

Ready to eat! They're very flavorful--a bit spicy and garlicky. Yum!

Refrigerator Dill Pickles
adapted from Driftless Organics newsletter
4 3-to-4 inch pickling cucumbers
3/4 c water
1/2 c white vinegar
1/2 c chopped fresh dill
2 T and 2 t white sugar
1 1/2 t coarse salt
3 cloves garlic, chopped (or more)
1 t pickling spice
1/2 t celery seed
1/4 t red pepper flakes

Make sure your jar is very clean; wash in the dishwasher.

Mix together all the ingredients except the cucumbers in a large bowl or pitcher (to make pouring in the jar easier).

Slice the cucumbers however you'd like them. I think they're nice as coins. Layer a few in your jar, add some brine. Layer more in the jar, add some brine. When it's full, let sit out at room temperature (covered) for a few hours. Then put in the refrigerator. Taste one after 5 days to see if they're ready. They will last about a month refrigerated.

One note on the pickling spice: Instead of buying a pickling spice, I just used what I already had around: a bay leaf (broken), peppercorns, all spice berries, a few whole cloves and a bit of cracked cinnamon stick.

By the way--I am trying a sweet pickle recipe too. Stay tuned!

--

Speaking of CSA, here's an overview of what we got last week:

All Blue Potatoes
Broccoli
Cilantro
Cucumbers
Fresh Red Onion
Garlic
Green Beans
Zucchini
Hon Tsai Tai (an Asian cooking green, which I incidentally did not like very much)
Iceberg Lettuce (really good--not watery and slightly sweet)
Red Kale
Sunflower Oil
Pickling Cucumbers
Dill

It was a heap of food!

Homemade Cereal--Why Not?

2009-07-23T23:16:00.005-05:00

Have you ever stopped to think about your cereal?

If you're like me, it's something you eat every day. Yet, do you think about what impacts cereal has environmentally or financially?

Cereal is really quite a basic thing when you think about it. Grains. Dried fruit. But then consider what we pay for that cereal.

Doris Janzen Longacre in the More-with-Less cookbook originally got me thinking about this when she said, "Instead of buying rolled oats at thirty cents a pound, we use puffed, colored, sweetened, vitamin-enriched, foil-and-cardboard-packaged dry cereal at $1.12 a pound."

The funny part is that for a very long time, it never even occurred to me to make my own cereal. Cereal is something you buy. Well, no more.

Now I make granola on a regular basis. It's fantastic. It's easy, inexpensive and 100 percent customizable to my taste (and what's in my pantry).

Crunchy Granola
from More-with-Less by Doris Janzen Longacre
Preheat oven to 325.

Combine in a large bowl:
1 c shredded coconut (unsweetened)
4 c rolled oats
1 c sunflower seed
1 c wheat germ
1/4 c to 1/2 c sesame seed
1 c chopped peanuts, walnuts or almonds

Bring to a boil:
1 c honey or brown sugar
1/2 c oil (if using brown sugar, increase oil to 3/4 c.)
1 T cinnamon

Take the liquid mixture off the heat at the first sign of a boil. Pour mixture over dry ingredients and mix thoroughly. Spread on 2 greased baking sheets. Bake about 30 minutes, stirring often (three to four times). Watch closely toward the end to avoid burning. Allow to cool undisturbed, then break into chunks. If you'd like, add raisins or other dried fruit. Store in sealed container.

Note: Honey gives you a more chunky granola. The granola pictured has brown sugar.

Good luck making your own cereal!

Roasted Beet Salad with Walnuts and Goat Cheese

2009-07-13T21:16:00.008-05:00

This is from a cookbook that I recently discovered, Vegetables Every Day by Jack Bishop. He's one of the guys on America's Test Kitchen. This book gives an overview of each vegetable--describing how to choose them, store them, prepare them and more. Of course it also includes recipes, like this wonderful side (or first course, if you're fancy like that).

Roasted beets, goat cheese and toasted walnuts have a flavor affinity like none other.

Roasted Beet Salad with Walnuts and Goat Cheese
Vegetables Every Day by Jack Bishop

4 medium beets, plus greens (can substitute chard if needed for the greens)
4 T EVOO
2 medium shallots, sliced thin
S+P
2 t balsamic vinegar
2 t red wine vinegar
1/2 c walnuts, toasted in a dry skillet until fragrant
1/2 c goat cheese, crumbled

Preheat to 400. Wash and trim the beets. Wrap in aluminum foil and roast in oven until fork glides through easily, about 1 hour or so. While the beets are roasting, wash and dry the greens. Heat 1 T oil over medium heat and saute the shallots until golden brown and crisp, about 5 minutes. Add the greens and saute until wilted and tender, about 2 minutes. Season with S+P and cool to room temperature.

Whisk the vinegars, remaining oil and S+P in small bowl.

When beets are tender, remove from the oven, open the foil and cool slightly. Use paper towels to hold the beets. Rub them gently to remove the skin. Slice into 1/4 inch rounds. Top the greens with the beets. Drizzle with dressing. Garnish with walnuts and cheese. Serve immediately.

Serves 4.

*As you can see, I skipped using the beet greens (or any greens), but I know it would be delicious.

CSA Box #3

2009-07-13T19:23:00.004-05:00

Wow! It's been a busy week. We've been busy trying to eat all this food:

Beets
Broccoli
Cauliflower
Cucumber
Curly Parsley
Fresh Garlic
Fresh Yellow Onion
Green Beans
Savoy Cabbage
Romaine Lettuce
Strawberries
Yellow Summer Squash

The box always comes with a newsletter that shares storage and preparation tips. They also share how things are going on the farm. Sadly, there's been no rain in the last two weeks and none is in the forecast. That could be trouble for the fall harvest. According to the newsletter, "Veggies like fall carrots, beets, radishes and turnips need that shot of water to germinate in these hot temperatures. We'll see what mother nature has in store."

Yes we will!

CSA Box #2

2009-06-26T22:33:00.006-05:00

In the box this week:

Basil
Broccoli
Cilantro
Fennel
Garlic scapes (the curly looking things on the right)
Green garlic (looks like green onions--sitting next to the green onions in the box)
Green onions
Radishes
Redleaf lettuce
Spinach
Strawberries

Aren't these strawberries cute?

Lentil Walnut Burgers with Yogurt Cilantro Sauce

2009-06-24T19:54:00.008-05:00

I've made a few veggie burgers in the past, and they've been OK. The main issue is they fall apart. Fall apart when forming them. Fall apart when frying them. Fall apart when eating them.

Then I found this recipe. They stay together--no problem. And they taste great.

Lentil Walnut Burger
adapted from Everyday Food: Great Food Fast

3/4 c lentils, picked over and rinsed
3/4 c walnuts
1/3 c plain dried bread crumbs
3 cloves garlic, through the garlic press
1 t ground cumin
1 t coriander (I used lemon pepper)
1/2 t red pepper flakes
4 T olive oil
1 large egg
S+P

Place lentils in saucepan and cover with 1" of water. Bring to a boil, reduce to a simmer. Cover and cook until the lentils are tender but still hold their shape--about 20 minutes. Toast the walnuts in a dry pan until fragrant.

Combine walnuts, breadcrumbs, garlic, cumin, lemon pepper, red pepper flakes and S+P in food processor and process until finely ground. Add the lentils and 1 T oil. Pulse until coarsely chopped but some lentils remain whole.

In large bowl, whisk the egg. Add the lentil mixture and mix well. Form in to patties (4 to 6). Heat the oil in a fry pan over medium low heat and fry burgers until crisp and browned--8 to 10 minutes per side. Transfer to a paper-towel lined plate to drain.

Serve with Yogurt Cilantro Sauce
3/4 c plain low-fat yogurt
2 T chopped fresh cilantro (or more)
1 T fresh lemon juice
S+P

The bright taste of the yogurt/cilantro/lemon balances the lentil/cumin.

Happy Father's Day!

2009-06-20T11:43:00.007-05:00

Baked goods make great gifts. They're fun to make and you get to (hopefully) sample!

So for Father's Day? Macaroons for my Dad who loves coconut.

This recipe is so easy and it delivers amazing macaroons. No mushy-is-there-coconut-in-this macaroons. Real deal macaroons.

Sally's Coconut Macaroons
Courtesy of The Splendid Table's How to East Supper by Lynne Rossetto Kasper and Sally Swift

2 large eggs, beaten
1/2 c sugar
generous pinch salt
1 t almond or vanilla extract
3 c sweetened shredded coconut

Preheat oven to 350. Grease baking sheet or use parchment paper. In large bowl, whisk together the eggs, sugar, salt and almond or vanilla extract. Blend in the coconut until completely incorporated. Don't worry when it doesn't look like your typical batter. Drop generous teaspoonfuls (or tablespoonfuls!) onto the baking sheet. Bake until golden brown and crisp around the edges, 20 to 25 minutes. Cool on wire rack.

I LOVE almond flavor, so I always use almond extract. You've got to try these!

Technicolor Potatoes and Umami Greens

2009-06-14T18:56:00.007-05:00

Smashed Purple Potatoes
recipe adapted from Michael Anthony’s Fork-Crushed Purple Majesty Potatoes

3 or 4 medium blue potatoes
4 green onions, minced
1 T fresh-squeezed lemon juice
3 T EVOO
Salt and pepper to taste
1 T fresh rosemary, chopped

Boil potatoes for 15 to 20 minutes until tender. Drain. Smash potatoes with oil, salt, pepper, onion. Squeeze on a bit of lemon (watch it change the color of the potatoes--they get brighter in front of your eyes!). Top with rosemary and serve immediately.

The lemon gives the potatoes a wonderful fresh flavor.

Want Umami? Try Sauteed Kohlrabi Leaves
1 T EVOO
1 Kohlrabi, stems trimmed and bulb reserved for another use
Salt and Pepper

Chop kohlrabi into larger than bite-sized pieces. Heat oil over medium-high heat. Add the kohlrabi and saute until softened and crispy around the edges. Season with salt and pepper.

CSA Box #1

2009-06-11T21:27:00.011-05:00

It arrived! Our first box from Driftless Organics.

There was an overwhelming amount of greens floating around the apartment tonight. Here's what was in the box:

Arugula
Green Garlic (they are things that look like green onions but bigger)
Purple Kohlrabi (the leaves and the bulb are edible)
Green Leaf Lettuce
Blue Potatoes
Radishes (the leaves are also edible--the farmer's even kept it under a row cover cloth so the bugs wouldn't eat them)
Spinach
Rosemary

So, that above is kohlrabi. Here's the ongoing conversation I had with my husband tonight:
he: "What's this?"
me: "That's kohlrabi."

then later:
"What's the purple one?"
"Kohlrabi."

again, later:
"What's this one again?"
"Kohl... RABI!"

Now he knows what it is!

Kohlrabi and Apple Salad with Creamy Mustard Dressing
adapted from Gourmet 1992, found on Epicurious

1/2 c heavy cream
2 T fresh lemon juice
1 T coarse-ground mustard
1 T fresh rosemary
1/2 t sugar
1 bulb kohlrabi (bulb only), peeled, julienne cut
1 granny smith apple
1 head green leaf lettuce
pepper

In a medium bowl squeeze lemon juice over the kohlrabi and apple. In a separate bowl, whisk the cream until it holds soft peaks. Add the sugar, pepper, mustard and rosemary. Then toss in the kohlabri/apple. Serve over a bed of lettuce with bread.

Have fun!
Maggie

Community Supported Agriculture (CSA)

2009-06-09T21:29:00.003-05:00

T minus 2 days until our first CSA box!

My husband and I signed up for a CSA this year. We have never done this before and are so excited to experience it.

CSA is basically purchasing a share of the farm's bounty for a season. By purchasing a CSA, we take the reward and the risk. Risks? Floods, storms, pests... anything that may destroy a crop. Rewards? Wonderful food--some of the usual and unusual.

For instance, this is what the farmer said might be coming this week:

Arugula
Blue Potatoes
Green Garlic
Kohlrabi
Green Leaf Lettuce
Radishes
Rosemary -or- Oregano
Spinach

Blue potatoes?! Green garlic?! And yes, I've heard of kohlrabi, but I've definitely never prepared it.

Hearing from the farmer about what's going in the ground, what's getting harvested, etc. is really fun. It feels great to support an organic and local farm. Check them out: Driftless Organics.

In the meantime, I am frantically searching for recipes. As you may have guessed, part of the fun is making sure nothing gets wasted.

Heating Things up on a Cold Afternoon

2009-06-08T20:31:00.010-05:00

For some odd reason it's freezing out. And yes, it's June.

So it was time for a warming dinner. On goes the oven!

Baked Eggs in Tomato Sauce
adapted from Everyday Food

1 T olive oil
2 garlic cloves, thinly sliced
1 t crushed dried rosemary
1 can fire roasted diced tomatoes with juice
1/4 c Parmesan cheese
salt + pepper
4 eggs

Preheat oven to 350. Grease 2 ramekins (the larger the better) and place on baking sheet.

In saucepan, heat oil over medium. Add garlic and rosemary. Stir until garlic is lightly golden, about 2 minutes. Add diced tomatoes and 2 T parm. Bring to boil then reduce to simmer. Cook 2 to 4 minutes until a bit thickened.

Add a spoonful of sauce to each ramekin. Then crack two eggs in each ramekin. Top off with salt, pepper, remaining sauce and Parmesan cheese.

Bake 20 to 28 minutes or until the whites are set. It's great when the yolks are still a tad runny. This recipe has a great fresh flavor. The garlic gets nice and roasty too.

This recipe serves 2 but can easily be doubled to serve 4.

One of my favorite warming foods? Homemade biscuits!

Baking Powder Biscuits
adapted from Betty Crocker Cookbook

1 1/2 c all-purpose flour
1/2 c whole wheat flour (or you can do 2 cups all purpose and skip whole wheat)
1 T sugar
3 t baking powder
1/2 t salt
1/2 c shortening
3/4 c milk

Heat oven to 450. In large bowl mix all the dry ingredients. Using a pastry blender, cut in the shortening until the mixture looks like crumbs. Stir in the milk until just barely blended.

Dump dough on to lightly floured surface. Knead lightly 10 times.

I like my biscuits with a rustic look. If you want yours more pretty, pat it out and use a biscuit cutter. Or, do like I do, and cut off bits of dough and shape lightly with your hands. Place about 1" apart on the baking sheet.

Bake 10 to 12 minutes or until just lightly browned. Remove from the baking sheet right when they come out of the oven. Serve warm. No butter needed!

Biscuit tips:

Add a little whole wheat flour to make it more healthy. You can do 75% to 25%, half and half or even more.
Once you've added the milk (or any liquid in a baked good, for that matter) mix as little as possible. You don't want to develop gluten, which makes the biscuit tough.

Julie & Julia Are Back!

2009-06-06T10:25:00.007-05:00

By some strange twist of fate I have become a huge fan of Julia Child. It may have begun with my read of Julie & Julia (read my post about it). That book is about a true-life experiment by Julie Powell to try every recipe in Mastering the Art of French Cooking in 365 days. Wow.

Anyway, the book was fun. But the main reason I liked it is it introduced me to Julia Child. Since then I've read My Life in France (wonderful!), watched many The French Chef episodes and now I'm knee-deep in the biography Julia Child.

Now I'm ecstatic that the Julie & Julia book is going to be a movie (of the same name)--coming out August 7, 2009 (calendar is officially marked). I'm pretty sure the movie also uses content from My Life in France. Meryl Streep plays Julia and Amy Adams plays Julie. This is going to be fun. Check out the trailer:

Edamame and Smoked Tofu Succotash

2009-06-05T21:59:00.006-05:00

This recipe is from The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift. Yea--I really enjoyed it. It's fresh and different!

1 1/2 T soy sauce
1 t balsamic vinegar
2 T chicken or veggie broth (or water... but then bump up the salt)
EVOO
1 small red onion, cut into 1" chunks
2 garlic cloves, minced
one 6- to 8- ounce block of "smoked" or "savory flavored" tofu cut into 1/2" dice**
1 1/2 C fresh cut corn kernels or one 9 oz box frozen corn kernels, defrosted
1 c cooked shelled edamame (available frozen, may need to look in "natural/organic" section of store (that's where I found it)
1 large tomato, diced
3 whole scallions, diced
red pepper flakes
salt and pepper

1. Mix soy sauce, vinegar and broth in small bowl.

2. Lightly film the bottom of a large skillet w/ olive oil and heat it over medium-high heat. Add the onion and cook until slightly softened, about 3 minutes. Reduce the heat to medium and add the garlic, tofu and soy sauce mixture. Saute for about 3 minutes more. Be careful not to fully reduce the cooking liquid. If you run out, add a bit more broth to keep things moist.

3. Turn the heat to low and stir in the corn, edamame, tomatoes and scallions. Saute, stirring gently for 5 minutes. Turn the heat up to medium and cook for a few more moments, until there is a slight golden glaze in the bottom of the skillet and the flavors are rich and concentrated.

4. Season to taste with red pepper flakes, salt and pepper. Serve in shallow bowl.

**Note on tofu: I couldn't find the "savory" tofu until I shopped at my local co-op. It's worth finding! FYI, this tofu is not packed in water. It is packed in air-tight package.

This tofu is easy to cook with so it's a good way to start, I think.

Weekend Morning Treats

2009-01-18T22:42:00.004-06:00

Treat yourself and your family to a treat on a weekend morning.

Like some basic homemade muffins, like these Cinnamon Muffins with Streusel Topping. It gets your weekend off to a wonderful start!

Butternut Squash Pizza

2009-01-18T22:33:00.005-06:00

This is a really warming pizza.

Chop 1/2 a yellow onion and cut up one butternut squash into 1.5" pieces and roast in the oven (with a touch of oil) until tender.

Get a pre-made pizza dough and add the roasted butternut squash and onion atop. Throw on a cheese of some sort. Ricotta is great, but my favorite is feta. Add some favorite fresh herbs--or dry if you're in a pinch. I like thyme on my pizza.

Bake according to the pizza dough directions. I think the only way to make pizza is with a baking stone.

Bread Baking

2009-01-18T21:43:00.006-06:00

A few photos from a day of happy bread baking.

(above) letting it rise

(above) proofing, slashing and dusting with flour

(above) the finished product.

Pancakes for Dinner

2009-01-03T16:24:00.007-06:00

I am not one to shy away from breakfast for dinner. It's one of my favorites!

But this is a dinner-take on this breakfast classic. Leek and Spinach Pancakes. I had some leftover (once frozen, now thawed) spinach that I used for an improvised egg/spinach/cheese baked in ramekins. So how to use it? This recipe is perfect for it--and quick!

I based this off a recipe from Real Simple, where they use asparagus and spinach. I never did try it with asparagus. Anyway. It goes something like this...

1 c. milk
3 eggs, beaten
1/2 c. sour cream
about 3/4 of a package of frozen chopped spinach, thawed and dry
1 leek, chopped
1 clove garlic, minced
1/4 c. shredded cheese, whatever you have on hand. Even a firm cheese like parm is good.
1/2 c. flour--I used whole wheat flour for extra heartiness and healthiness
2 T. olive oil
3 T. wheat germ, ground flax seed or fiber of some sort, optional (it adds good texture)
salt and pepper

Serves 4

Begin with a little oil in a fry pan and gently saute the leeks until softened. Avoid browning. At the very end, when you think the leeks are a good texture, add the garlic and then stir over the heat until the garlic is fragrant. Then remove from the heat.

Mix the milk and eggs together, then add the sour cream, spinach, cheese and salt/pepper (be generous with the S+P). When the leek mixture has cooled just a bit, add it in as well. Then gradually add in the flour/ wheat germ until it resembles a typical pancake consistency. I think I added slightly more than 1/2 c. flour.

Spray cooking surface with oil and heat to about medium. (Pancake tip: I usually turn the heat a little high and then turn it down. So I may start just over medium and then bring it to just under medium heat. I find this gets a nice golden color without burning.) Using about 1/4 c. batter per pancake, make in batches. When the pancake is golden around the edges, flip.

Serve with sour cream. I think a flavored sour cream would do better than plain, though I haven't tried it. Try mixing a seasoned salt you have on hand with the sour cream.

Give it a try!

Last of Season Gazpacho with Homemade Croutons

2008-10-20T20:56:00.006-05:00

I couldn't bear going a single season without my beloved gazpacho, and somehow this summer the soup escaped me. Well, I also was missing a blender or food processor.

Anyway, with the food processor on the counter I dived in to one of my favorite dishes. The mixture of tomato, cucumber, onion and the rest in the chilled soup makes for a refreshing and breezy meal.

Serving with bread is a must, and this time I opted for the lower-sodium, homemade counterpart to the typical store-bought croutons. What a difference! Tossing a little oil and dried Italian herbs with cubed baguette (baked until toasted) made for a delicious and SIMPLE accompaniment to the gazpacho. It made the whole meal look and taste much more impressive and time-consuming.

Back to Business

2008-10-03T23:07:00.009-05:00

After a long awaited big life event and a nice long vacation, I am back and ready for kitchen time! In fact, after 2 weeks of eating out for nearly every meal I was more than just "ready."

So, I've been busy the last couple of weeks. Here's a run down of what's been cookin'.

1. TRIED THAI + TOFU
That's right--I haven't made homemade Thai before. Which is crazy since I LOVE Thai. And I've tried Tofu only twice before... once with no success and other with a baked Tofu. This recipe was certainly new territory. I got it from The New Whole Grains Cookbook by Robin Asbell. Thai Coconut Fried Rice with Basil and Tofu is made with brown rice--therefore pretty healthy. Instead of cooking the brown rice in water, you use coconut milk. The bruised lemongrass steeps in this mixture, adding amazing subtle flavor.

Great tip I've learned with Tofu--to get the flavor in, you have to get the liquid out before you cook it. This cookbook recommended squeezing out the moisture with a clean kitchen towel--worked great except that towel is headed straight back to the laundry! The tofu was fried to get crispy. Success!

Snow peas, scrambled egg, onions, shallots, ginger, basil, red pepper flakes and lime round out the recipe.

Not kidding. This dish delicious! It had a rich flavor, but it wasn't overly rich. The snow peas and basil gave it freshness and balanced the creaminess. The ginger and lemongrass made it decidedly Thai. Email me if you want the recipe.

2. BAKED CHEESE AND NUT CUTLETS
This is a favorite recipe of mine. It is vegetarian yet has an excellent meaty taste and texture. It is from American Wholefoods Cuisine by Nikki and David Goldbeck. I've represented their recipes here before. It mainly consists of onion, walnuts, sunflower seeds, cheese and eggs. The onion and nuts are finely chopped, the cheese shredded and the eggs beaten. It's all mixed together, topped with paprika and baked in a casserole dish.

It's easy and allows for plenty of leftovers!

3. FIRST OF FALL SALAD
This is from Everyday Food's cookbook Great Food Fast. The book is aptly named. I wish there were more vegetarian recipes, but even so--it's a great cookbook. It's organized by season--light and packed with produce in the summer, warm and comforting in the frosty winter. How clever!

But this isn't about the cookbook. It's about the excellent recipe Broccoli, Chickpea and Tomato Salad, which was refreshing and delicious with an array of textures. Here's the recipe:

BROCCOLI, CHICKPEA AND TOMATO SALAD
1lb broccoli
1 T Dijon mustard
2 T red wine vinegar
2 T EVOO
1/2 small red onion, minced
coarse salt and freshly cracked pepper
1 pint cherry tomatoes, halved
1 can chickpeas, drained and rinsed

Cut florets from broccoli and steam until crisp-tender. Whisk together the mustard, vinegar, olive oil and onion, S + P. Add to tomatoes, chickpeas and broccoli; toss to coat. We had this with a generous portion of French bread that is baked with Parmesan ad cracked pepper (not by me!). It was a delicious, refreshing meal. The red wine vinegar adds a great acidity with the beans and veggies.

4. BEEF AND ORANGE STIR-FRY
This is another recipe from Great Food Fast. How can you go wrong with an orange reduction with tender steak strips?

By the way, I've discovered Jasmine rice. Its flavor and aroma is second to none--so worth the time and perfect with this recipe.

5. BEAN BURGER ADVENTURE
So I was making bean burgers. To save some money and avoid some sodium, I got dried beans. I put them with water to soak while I was at work. Done... right?! Wrong. I missed the vital step of cooking them until tender.

Fortunately I realized it before it was too late. I discovered it because I was grinding them in the food processor, and I expected the consistency to become like refried beans. Not so much! It looked more like rice--little bits of hard beans.

So what to do? After getting a second opinion, I decided to try cooking the beans as they were to soften them. Why not? Well, I began cooking, adding water, cooking, stirring, adding water again and again--I felt like I was making risotto. But it worked! The bean bits became tender and usable for the recipe.

The burgers turned out great. I froze the leftovers and can throw them directly into the fry pan to heat through again.

Phew! I've been busy. But just wait until you hear about the birthday meal I'm cooking for my husband this weekend. Oh, and I still need to give an update on excellent vacation food, wine and beer!

Still on summer vacation

2008-08-27T19:23:00.001-05:00

Will begin blogging again in October.

xo,
Maggie

Penzeys Spices

2008-06-16T21:51:00.006-05:00

This store, dedicated entirely to spices and herbs, is such a treat. Looking for extra special pepper? Different varieties of seasoning blends? Super fresh cardamom?

Just request a catalog--it has educational blurbs about each offering and EXCELLENT recipes. Visit their website.

Julia Child Reruns

2008-06-05T21:22:00.004-05:00

Ready for some fun?

Check this out: The French Chef on DVD

Besides the fact that Julia Child is a master at her craft, she's also amazingly humble, funny and charming. She makes you feel comfortable simply because the show isn't perfect. Her dishes don't always turn out perfectly. Sorta like life in my kitchen.

Anyway, it's refreshing and charming. And available on Netflix.

Cookbooks as Gifts

2008-05-18T22:20:00.011-05:00

Why is it so special to get a cookbook as a gift?

As I've learned from The Splendid Table, food is about much more than cooking. Their taglines: "for people who love to eat" and "the show of life's appetites" represent this. Food is part of our patchwork culture; it's part of the everyday. Food is the star of the show when we celebrate a special occasion. Food is our survival and tradition. It's no wonder why food is intimate to us all.

When you think of it this way, it becomes obvious why it's special to share tidbits of your experiences with food with another--via a trusted and beloved cookbook.

The recipes represent a memories of dishes prepared and enjoyed. The recipes represent a look into the future--recipes that will be made and enjoyed for years to come.

When you give someone a trusted cookbook, you're giving them part of your experience. And a bit of enjoyment to be used throughout the future years.

Sandwich Bliss

2008-05-14T09:29:00.005-05:00

Yesterday I indulged in a Mediterranean sandwich from a cafe...

chevre cheese
kalamata olives
zucchini
spinach
garlic/olive oil

... on caraway rye.

Just another way you can take an ordinary sandwich and make it something spectacular.

Try it!

Vintage Cookie Book

2008-05-01T21:23:00.010-05:00

My mom returned a book to me that I didn't even remember as mine; it's an old cookbook that is completely adorable. It's a "vintage" cookbook originally published in 1973. It's called The Cookie Book by Eva Moore.

There's 12 recipes, one for each month of the year. Each cookie relates (somewhat) to the season at hand. And I love the motherly tone it takes in instructing children to be responsible little bakers.

"Wash your hands, and put on an apron."
"Ask a grownup to light the oven if you don't know how, or if you are not allowed to light it yourself."
"After you finish baking, wash the dishes and clean up the kitchen. Then you may want to invite your friends for cookies and milk."
"YUM! They are crisp and buttery and good."
"The look delicious! They smell delicious! They are delicious! Fit for a king."

Check out these shots. And look for more fun (old and new) cookbooks to come.
Maggie

Cooking the Same Recipe Again and Again

2008-04-30T22:35:00.004-05:00

As a relatively new cook, I don't have years of experience making the same recipe under my belt. And since I'm a recipe fiend, I tend to continuously seek new recipes or ideas for meals. As odd as it sounds, I haven't made the same recipe dozens of times. There are only a few recipes that I've made repeatedly.

And I've made a discovery. My skill at making those repeat recipes seems to dwindle the more I make them. Here's an outline of what I go through:

First time with the recipe. I pay special attention to directions, ensuring I have each ingredient (or just about). It's tasty and worth the effort.
I make it again. Pretty good.
I make it again. Hmmm. Something isn't right. Potatoes too firm. Or the onions disintegrated.
Eh. I'm not really sure what I saw about this recipe.
What the heck? This is embarrassing!

Shouldn't I get better at making recipes the more I make them? Why do I get worse? And my biggest question--does anyone else have this problem?

Theories:

Laziness. I think, "Hey. I did it before, and I can do it again. But this time with less effort/while watching Everybody Loves Raymond." Then I don't pay the attention that I should. Then onions overcook.
Over-confidence. "I'm a pro. I've made this before. No biggie." Like when you get an A on a test so the next time you don't study as much and then you're staring at a C+.
Cutting corners. "Well, I have 90% of the ingredients. It'll do."

I guess the moral of this story is that I need to focus. But then again, doesn't cooking require a bit of luck? The freshness of the basil, the humidity of your kitchen, the exactness of the measurements.... Moods change too. Maybe I overestimate a recipe and how good I thought it was. Then next time it can only be a disappointment.

I guess the thing with cooking is that it isn't an exact science. It won't always produce identical results. Well, this is a new challenge. How good can I get this recipe to be?

The Julie/Julia Project

2008-04-27T12:20:00.009-05:00

Have you heard of this?

It was an ambitious project. Julie Powell, about to turn 30 and stuck in a job that was less than satisfying, decided to undertake cooking all the recipes of Mastering the Art of French Cooking by Julia Child (and Louisette Bertholle and Simone Beck) in a year's time. That's right. 524 recipes. 365 days. She blogged about it the whole time.

I just finished the book, Julie & Julia, that tells the tale.

I can't help but think I wish I had thought of it first. I mean... the premise is fabulous. Trying to cook each recipe (the names of which I could pronounce one out of 19) in a 40-year-old cookbook. Who cooks every recipe in the whole cookbook besides... the authors?! Let alone in NYC in a small apartment. But to be sure, I could not have done what she did. I don't have the guts to try to cook some of those dishes.

I have a big curiosity in the cooking that took place 20... 30... 40 years ago. When people thought it was normal to spend a lot of time in the kitchen for a simple weeknight meal. When ingredients weren't available all year 'round. When some ingredients may not have been available at all. Or when ingredients were used that are obsolete today.

This book satisfied that curiosity. And it was a fun read. I could have done with a little less commentary on her friend's lives, but whatever. Who cares. I enjoyed reading about making (and eating!) aspic, the brains soaking in her bathtub and dealing with preparing lobster. I even enjoyed the not-so-wild lineup of recipes in the book.

Oh, and I kept a copy of Mastering the Art of French Cooking bedside as I read Julie & Julia. It was so fun to read the actual recipe and the Julie's commentary.

Birthday Feast

2008-04-21T21:13:00.004-05:00

For my dad's birthday my mom pulled together a cooking event... members of the family each made a different dish at the same time (she had all the recipes and ingredients out for us). It was an AMAZING Thai food feast.

I recommend this birthday celebration. First you have fun preparing together, then you enjoy together.

Chicago Style Eatin'

2008-04-15T20:49:00.006-05:00

Tonight I enjoyed yet another cooking class on Chicago-style cooking. We indulged in...

Chicago Italian Beef Sandwich with Hot Giardinieara
Chicago Style Hot Dogs
Chicago Style Deep Dish Sausage Pizza

I think I got more of a sense of what makes Chicago food taste like Chicago food. It seems to be the pickled flavor (giardiniera/relish) and unabashed seasoning (in the pizza sauce, on the hot dog, sandwich). It creates an experience more heavily skewed sour and salty. Not to mention tasty.

Truffles!

2008-04-10T22:20:00.010-05:00

Tonight I was lucky enough to take a cooking class at Byerly's on truffles. And I'm not talking about the chocolate kind.

I had never tasted, smelled or held truffles before, which is why we (my fiance and I) took the class. We thought it be a great opportunity to try this mysterious "mushroom" at an affordable price (you get to watch three recipe demonstrations over the course of an hour... and--this is key--EAT!). These chefs were sooo talented and used all around quality ingredients.

It was such an awesome opportunity to try something new and extravagant at an affordable price (the class is only $10 a person. They had a representative from Urbani Truffles who told us all about truffles. Here are some fun facts I learned from them:

There are different kinds of black truffles, (but for my purposes I'm not going to differentiate them) but there are also white truffles, which are said to be more aromatic.
Black truffles are currently about $700 a pound. Yup, you heard me right.
White truffles are currently about $6,000-7,000 per pound. CRAZY!
It's not possible to cultivate it, which is one reason it is so expensive.
You find truffles using dogs to sniff them out, because truffles grow a few centimeters underground. Pigs have also been used, but with less success. Pigs were so smart that they would end up eating the truffle... they have good taste.
Harvesting happens at night because the people gathering the truffles don't want others to know where they're finding this precious produce! Plus dogs have fewer distractions at night.
In a night, they'll only discover about 3 to 5 ounces.
A more round, less nubbier truffle is considered more desirable because there is less waste when cutting it up and it's more attractive.

Well, they say you either love or hate the flavor of truffles. I know which side I fall on. Tonight I had one of the best meals of my life! The flavors were so incredible and yet indescribable.

We had a Northern Bean and Truffle Soup to start, which had even, warm, smooth flavors. It had pancetta, escarole, white truffle oil and truffle shavings/julienne slices.

Then we had Sea Bass Poached in Truffle Broth which was perfectly prepared and delicious (this was also my first time with sea bass). The broth featured sage, fresh veggies and white truffle oil. Plus julienne cut truffles. I can't say enough about how good it was. The woody, earthy flavors of the truffles complemented the fish beautifully.

We finished with a rich, musky, earthy, flavorful Fettuccine with Porcini Mushrooms and Truffle Butter Sauce. This dish had a creamy flavor without any cream or milk in the recipe! The flavors melded perfectly. It was rich, and the truffle flavor shined.

I'm a changed woman.

It just goes to show, always try new and different foods. You never know what new favorite food you may discover. More truffles please! Well, I guess I have to wait for a special occasion. Really special at $700 a pound.

Spaghetti Squash

2008-04-08T20:59:00.007-05:00

Tonight I tried making spaghetti squash for the first time. I'm riding the end of the winter squash season. I think.

Anyway, I cut it lengthwise and baked face down for about half an hour. I then turned it right side up and drizzled a little oil on them with some salt and pepper. I then cut a clove of garlic in half and dropped it in the squash and baked a bit longer. The garlic did permeate the squash somewhat, but I wish I would have added the garlic sooner.

After tonight's dinner I have about a boatload left over. Looks like I'll be getting plenty of potassium this week!

The Splendid Table

2008-04-07T20:20:00.006-05:00

Last week I had the pleasure of going to a book launch event for Lynn Rossetto-Kasper's and Sally Swift's new book titled The Splendid Table's How to Eat Supper. The Splendid Table is one of my favorite radio shows. Here's how they described the event:

"Kasper’s show will take you beyond the written page and kitchen, into the serendipitous tangle that is modern day eating. Today food embraces nearly every dimension of how we live. From fantasy to science, from sex to satire, from politics to art—this is the night it all comes together on stage."

Well I'd say all that was true. The show was a reflection on different shows of The Splendid Table over the years. They played a number of clips including interviews with Julia Child, Ann Bancroft (the explorer) and many other foodies. The authors of Roadfood, Jane and Michael Stern, were also there with sumptuous descriptions of hot dogs. Yeah--that's right--hot dogs.

If you're familiar with the great radio show that is The Splendid Table, then you'd remember the game Lynn plays each week called Stump the Cook, where a caller tells her about five ingredients she has in their kitchen. Lynn has to create a dish they'd actually eat! She gets salt, pepper and water as freebies, and she also can add three things that the person actually has on hand. A well known cooking personality, Christopher Kimball of America's Test Kitchen, is the judge.

So she took a random guest from the audience to play the game who just happened to be.... Al Franken! He listed off a few crazy items in his fridge and Lynn masterfully made sense of it.

It was a very enjoyable evening, and now I'm looking forward to making a recipe from my edition of How to Eat Supper (signed by the authors, thank you very much)!

A Different Kind of Cookie

2008-04-02T21:22:00.010-05:00

This recipe is one of my favorites, and it's from American Wholefoods Cuisine by Nikki and David Goldbeck. I think of these cookies as "guilt free" because they're whole grain and don't have sugar (other than honey).

I'm not sure everyone will love this recipe. It has more of a grain flavor. If you love whole grain bread, nuts, dried fruits or quick breads like banana bread--give this a try. You get a flavorful cookie with a quick bread-like consistency. They're not your typical high-fat, high-sugar cookie; they're lovely in a different way.

It has some ingredients that you may not yet have in your pantry, but once you have them, it is easy to make this recipe in a flash.

APPLE ROCKS
1/4 c. butter
1/4 c. oil
1/2 c. honey
2 eggs
1 c. chopped dates
1 c. chopped, peeled apple
1/2 c. oats
1/2 c. chopped walnuts
1/4 c. wheat germ
1/2 t. cinnamon
1/4 t. salt
1 1/4 c. whole wheat flour
1/2 t. baking powder

Preheat oven to 350 degrees. Cream butter, oil and honey. Beat in eggs. stir remaining ingredients into egg mixture, combining the flour and baking powder together before they're added. Mix batter until it is smooth and drop by teaspoons onto a greased baking sheet. Bake for 14 to 20 minutes until lightly browned. Slide spatula under cookies while still hot to loosen and, when firm, transfer to a rack to cool.

*I sprinkle some coarse sugar on top for a nice added crunch. I also add more cinnamon and walnuts because I love their flavor.

Makes 4 to 5 dozen cookies.

Beer Making! Batch #1

2008-04-01T21:14:00.012-05:00

Have you ever made your own beer? As beer lovers, my fiance and I decided to give it a try! The advice of my father, a brewmaster in my world, came in very handy. He had all the right equipment to get us going. We decided on a Nut Brown Ale since it's a good beginner's beer. We were lucky enough to crack open our first bottle tonight--YUM!

Let me fill you in on the beer making experience. We started out with "the boil" where we boiled the water with the malt and grains (that were in a tea-bag-like thing). The hops went in for just 3 minutes at the end. Then we cooled this mixture, called the wort (pronounced "wert"). Once cooled, we added the yeast.

Then it fermented for 1 week.

Then we transfered it into ANOTHER carboy (the big, glass container) to ferment for another week. This is supposed to create a "cleaner" taste because you don't let the krausen, which is the foamy layer you see floating in the carboy, fall through the beer.

Then it fermented for 1 more week.

We bottled the beer in 22 oz bottles. We were supposed to wait 2 weeks before tasting it (checking for carbonation).

We waited 1 week and couldn't take it anymore...

WE SAMPLED!

It had a delicious, chocolatey flavor. The carbonation was light. We're going to wait another few days before opening bottle #2.

What should we name our brew? We're thinking Brown Bear: the get-out-of-winter-hibernation brew.

PICTURED: 1 / The carboy with krausen on top. 2 / All bottled up. 3 /A good pour.

xo,
Maggie

My French Boule

2008-03-31T20:26:00.009-05:00

Earlier this month I took a cooking class on bread making at Cooks of Crocus Hill. I've always loved bread, but I can't stand the store-bought sandwich stuff. The class taught me some great tips... but bread baking is something that takes a little practice and even confidence!

Today was my first attempt without "teacher" standing by. I used my brand new scale to weigh out the ingredients... mixed... kneaded... fermented... punched... scaled... rounded... etc.

I did run in to one mishap. When I was proofing the bread, I put it on the baking stone that was sitting on the preheating-oven (because you're supposed to keep it in a warm spot). Well, the top of the oven got a little too warm and actually started to bake the bread! Since I'm not one to waste, I shaved the baked bottom off with a serrated knife. No problem, right?

Well, it did taste good when all was said and done although the crust was not as "crusty" as it was last time, but I think I could have baked it a little longer to crisp it up a bit. Stand by as I continue to work on My French Boule.

Whole Wheat "Chips"

2008-03-31T17:17:00.011-05:00

Crispy, flaky and great with dip. These golden chips are made with whole wheat tortillas that I sliced with a pizza cutter and baked on a baking stone in a 400 degree oven for about 6 minutes. I served it with a low fat sour cream ranch dip and carrots.

PICTURED: chips, before they're baked, on the stone.

Welcome to September Kitchen

2008-03-31T11:24:00.003-05:00

September Kitchen is an exploration of food, recipes and--of course--eating!

I hope you join me in cooking failures, successes and everything in between.

xo,
Maggie