Quote of the Week

“If you are going to walk on thin ice, you might as well dance.”

Inuit Saying

 

 

Onion Pie again

February 12th, 2019 4 Comments

  Let’s face it, I’m kind of lazy.   I love skiing in the woods and being surrounded by snow-laden trees, appreciating the incredibleness of our world, and once I get moving I love the action. But honestly, what I also love is the wearied-muscle-relief of coming in from a ski in the woods. That bliss-loaded exhaustion after outdoor fun exertion (very different from stress-loaded exhaustion) is part of the reason I go out at all. I do love my endorphins. Someone

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Hungarian Mushroom Soup

February 5th, 2019 4 Comments

  The warm weather of the weekend brought everyone out of the woodwork. Some items don’t fit in our little freezer-cooler so they live in the snow, apparently it piqued the interest of a small neighbor in the hood who took advantage of the higher temperatures and ventured out from their subnivian homes to find some snacks. There’s an amazing world of activity under the snow, insulated from the cold and hidden from many predators.     Kids in bright

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Cabin Life

January 30th, 2019 14 Comments

  The weather is wintery and the snow is deep so it’s time again for a glimpse at life in the our cozy ski-in rustic cabin at ABR in Ironwood, Michigan. While everyone else has been suffering through the trials and tribulations of the polar vortex in the U.S., we’ve been hunkered down in the coziest spot possible with no need to drive and no need for electricity in these arctic conditions. Throw in a sauna every night (complete with

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Wilted Red Cabbage with Feta

January 23rd, 2019 No Comments

  Oh Deborah, we love you. As I mentioned earlier, I’m in a phase of sorting through the cookbooks—culling then re-exploring the ones that are staying. Different foods catch our eye at different times, so it’s a great experiment to pull out the books and give them another round of attention. Deborah Madison is always a favorite, and as we are now in the winter wonderland I wanted to bring ideas for hearty vegetable dishes that were easy and could

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Potato Masa Torpedos/Molotes

January 16th, 2019 No Comments

  Rick Bayless again comes to the rescue providing interesting foods. He does pretty dang well at trying to give the real story of these foods, and the love of Mexico comes through in his writings. This provides good reading and happy thoughts on these chilly evenings.   Masa Harina and Fresh Masa Fresh masa is mashed or ground hominy—corn that has been soaked in lye (sodium hydroxide) or lime (calcium hydroxide) which dissolves the hull and releases calcium and niacin

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African Peanut Soup

January 9th, 2019 6 Comments

  We made a version of this soup in the Deli but I seem to have misplaced the recipe so I’ve been trying to recreate it lately. I started with the basic ingredients of a classic peanut soup—peanut butter or ground nuts with sweet potato and tomato—then went from there. The recipe is based on soups common in western Africa, but interestingly those three ingredients originated in the Americas.   Peanuts probably originated in Brazil or Peru where there are

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Favorites New Years 2019

January 1st, 2019 2 Comments

  Hopefully you are able to have a relaxing day, this very first one of 2019, to enjoy time with friends/family or maybe just relish a free afternoon. Here it’s chilly and frosted with white (finally), but I’m enjoying it from inside with a sniffly nose and a hot cuppa. A slow beginning that makes me deeply appreciate how great it is to wake up and feel healthy the rest of the time!   I’m not much of a vodka

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Chile Glazed Yams and Rick Bayless

December 20th, 2018 3 Comments

  It’s easy to spend hours reading books by Rick Bayless. Restauranteur author, educator, and host of PBS’s Mexico: One Plate at a Time….needless to say he’s a busy guy. Rick has lived and still spends time in Mexico, and does a respectful job at bringing traditional Mexican fare to the spotlight with a modern interpretation, not to mention the recipes with side notes are both incredible and accessible. His restaurants include the extensive Frontera family of sites, Topolobampo, Red O,

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Miso Garlic Mushrooms

December 11th, 2018 No Comments

  My sister sent this link to me and it sounded delicious so I gave it a try at Thanksgiving. And whaddayaknow…it WAS DELICIOUS! These are great as a side dish, or skewered with adorable bamboo skewers on a holiday hors d’ oeuvres table. I go in phases of perusing others’ food ideas, whether it be blogs, books, or restaurants. Sometimes all we need is the one ingredient used in a new way to give inspiration or delight. This recipe

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Winter Arugula Salad

December 5th, 2018 4 Comments

    Lately the visits to my father often include some kind of looking-through-things session, a show-and-tell of his life and history that he seems to enjoy sharing. Not long ago he dug out his carving tools and pocket knives, many of which he had altered dramatically to suit his carving needs. A few were left alone as true pocket or belt-holster tools but you can spot the three carvers. Geez, I wonder where I inherited an appreciation for a

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Skordalia

November 28th, 2018 No Comments

  This sounded so Scandinavian to me, but that’s because I live in a Norski kind of town. Skordalia is a Greek garlic-potato-nut mash that is so tasty and easy I have no idea why it isn’t made everywhere. It would be a great little addition to a Holiday party, or part of a hearty supper in the early darkness of these winter months. Naturally there are oodles of variations on this—some use dried bread instead of potato, some have

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Green Tea Crème Brûlée

November 20th, 2018 1 Comment

  Last spring I came across the recipe of a peach-leaf infused Crème Brûlée featured at Chez Panisse and I thought it sounded divine and vowed to try it sometime in the summer. In our region of the Upper Midwest few peach trees can survive but I had heard rumors of one or two that were tucked away in protected spaces and I had hopes of trimming a few leaves for this project. Alas, after asking around, I now think these

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Thanksgiving Ideas

November 14th, 2018 6 Comments

  Union Stations, across the country they are some of the grandest of gathering halls still standing. Palatial and elaborate, they hail from an era when trains were the luxurious way to travel and give us a glimpse into the past.   Technically the term Union Station means a station where two or more railroad companies converge and share tracks and passengers can connect easily. To me they are a hub of intersecting lives and journeys, people traveling within a

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Butternut Squash Fritters

November 6th, 2018 2 Comments

  So many veggies to fritter, so little time. Shred them up, add eggs, seasonings, and something floury, then fry or fry-and-bake. It’s a great way to eat veggies when you’re craving something decadent. The photo is from a breakfast at the Dug Road Inn last week, along with local greens with pea shoots and a frittata from hens living about 30 miles away.   I was in a parking lot in Iowa City a few days ago and the

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Favorites October 2018

October 31st, 2018 4 Comments

  Question: How lucky can I be to live near some of my favorite places on the planet? . Answer: Very lucky.          The trails of Phelps Park are magical spaces that should really be in a movie. Autumn is an especially beautiful time in these hills, I feel transported into another time and space. I very much expect to see hobbits and elves here, and of course I intermittently look over my shoulder for any orcs

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Roasted Pears with Chile Turmeric Oil

October 24th, 2018 No Comments

  While perusing the NOPI cook book I noticed Burrata with Blood Oranges and Lavender Oil looked divine. I suppose that sparked the motivation to make this savory oil drizzled on a fruit—-sometimes we have to take inspiration wherever we can and utilize that which is around us. These pears are from the Farmers Market, they are the Gourmet variety which are hardy in cold regions and the window of opportunity for fresh fruit is only two or three weeks. You

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Nopi’s Ginger Tomatoes

October 10th, 2018 No Comments

  This book made me so happy. I’m involved in other activities so that I fall behind on the goings-on of the larger Food World, but perhaps that keeps me from becoming jaded and makes the discoveries that I do encounter even more magical and appreciated. So I am still elated when I come across works of art. Yotam Ottolenghi is a name you may recognize from his London restaurants and numerous cookbooks.  Jerusalem has been on my want-list— he

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Indian Pickled Vegetable Salad

October 3rd, 2018 No Comments

  There are innumerable pickling directions you can go, most regions of the world had either a fermentation process or made fermented liquids (like vinegar) to quick pickle and lightly preserve. I’ve been reading about Korean versions of pickled veggies and getting excited to try them, but for the Seed Savers Conference Dinner I wanted an Indian direction to the seasonings since it would be servedwith Smoked Lamb, Chickpea Masala, and Pilau.   The most surprising addition idea to me

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Cooking Beans with Soda and Salt

September 26th, 2018 4 Comments

    Fall and the Flowers that can handle it.  I’ve always loved Chrysanthemums because they were the only flower in bloom outside during my birthday season, and our mother had large bushes of orange mums growing in front of our house. They also have the word ‘mum’ in their name, and our mum was a great mum. I’m enjoying seeing their hearty colors everywhere these days and thinking of her.     I suppose it’s human to search for

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Hominy Bake

September 19th, 2018 No Comments

  It’s handy to find leftover hominy in the freezer, it goes so well in soups and other dishes. Recently I needed to make something tasty for a potluck dinner and found all of these ingredients within easy reach. Numerous other additions could fit with this as well—black beans, green onions, peppers, tomatoes—feel free to amend. This is the stunning Henry Moore yellow hominy from Anson Mills that I used in a Seed Savers dinner last year. The process of nixtamalization

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