Author Archive

Parsley—The Helper

April 2nd, 2013 7 Comments

. Let’s start with a few images from a weekend in a cabin with my sisters…as you can see it was full of hardship and suffering!  My favorite is the top photo taken by my sister. .   Girls with blow torches! .   This is a post about the Little Guys—ingredients that tirelessly support the whole, the oft Unsung Heroes of our culinary quests, the Ameliorators. I try to have near me at all times what I call The

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Beef Nihari GF Samosas

March 26th, 2013 2 Comments

  Here is the second part to the GF Samosa post I did last year after the Edible Alien Theatre performance: “In Profundus“.   The first post was the vegetarian version and here is the beef option we served on these awesome Rorschach inkblot triangular plates that were made by The Clay Studio and members of DArtCo. . Originating in Muslim kitchens for a meal after the morning prayers, Nihari is a beef stew that is slow cooked with garlic, ginger, chilis

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Good Green Soup

March 19th, 2013 No Comments

  Spring!   It’s here, complete with snow that will soon turn to muddy slush.   I don’t have anything poking through in the garden yet, but our local hoop house gardeners soon will and I’m ready for some good greenery.   This soup was another favorite in the Deli and a great one for spring.  When I started working there in the 90’s it was a tiny operation and I was making things up as I went along.  My

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Beet Feta Salad

March 12th, 2013 3 Comments

  Recovering from the trip and waiting out the minimal income of the pre-catering season, I’ve been trying to not go to the store unless absolutely necessary (coffee, cream…).   This means scrounging through cupboards, ransacking the refrigerator and rummaging through the freezer to use up whatever inventory can be found. Fortunately I still have a bag of (slightly wrinkly) beets from last fall’s farmer’s market spree, and a block of feta cheese…I wonder how well it will pair with

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Favorites February 2013

March 5th, 2013 No Comments

  We arrived home last week from our Northwoods sabbatical and the skis are now tucked away into their bags and rack, waiting patiently for the next snowfall or the next season.   The trick now is to somehow maintain those warm-fuzzies of a less complicated life and the rock-hard glutes from daily skiing as we re-enter the routines of the working life. The top photo is a pile of coals in the cabin’s woodstove, to keep our memory embers burning

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Messmör (Swedish Whey Butter) and Hyggelig

February 20th, 2013 14 Comments

  I often call myself a 1/4 Extrovert and 3/4 Introvert and being alone most of the time is fine with me.  But once in a while I love a gathering, the Exchange.   My friend Dennis recently taught me a Danish word with no direct English translation, and I think it describes what I love about little gatherings.  The word is Hyggelig (pronounced hoogly): the art of creating intimacy…that feeling after dinner with friends when you hang out for

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Rice Porridge

February 14th, 2013 Comments Off on Rice Porridge

    One-Dish-Wonders The Art of cooking with limited cookware; or having cookware but not a great way to wash it; or just wanting to keep it simple so you don’t spend precious ski time washing dishes.  Sometimes it’s a great combination of tasty individual items that becomes a hearty meal and does NOT turn to a mucky mush.  Or sometimes it does become a mucky mush…but if you’re hungry and it tastes good, much can be forgiven.   Just

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Liver & Onions and Dog Story Part 2

February 6th, 2013 11 Comments

. How else other than combining it with the sequel to the story would I get you to look at a post about Liver and Onions?? . The final morning at the Sandstone cabin arrived so we packed up our supplies and readied them to be hauled out to the car parked about 130 feet away.  I took the first load out.  When they heard the cabin door creak the dogs came running out of the bird blind, bounding towards

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Garlic Bruschetta and Dog Story Part 1

January 31st, 2013 3 Comments

Connections and communications with a couple of canine compatriots gave us an interesting beginning to the Northwoods adventure. . Our home-base hostel-cabin was full last weekend so we were trying to decide what to do when a friend invited us to go with them to the Audubon Environmental Learning Center in northern Minnesota—it was a primitive cabin but we were geared for that.  We couldn’t ski very much because of lack of snow, but we could at least leave town on

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Risotto Cakes

January 24th, 2013 No Comments

  We’ve been preparing for our annual North Woods trip, making lists and checking them twice, scurrying around doing last minute tasks.  We’ve also been doing snow dances every day…and with this dry weather it looks like more dancing is in order if we hope to do any cross country skiing.     Even though it’s only 5 1/2 hours to get to our main home-base it takes us days to arrive.  Many people to visit along the way…since summer

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The Love of Leeks….and dairy free Mashed Potatoes

January 16th, 2013 No Comments

  This is part one of a Love Story of Leeks.   I sometimes refer to my Helpers, my crew, the band of ingredients that are my secret weapons.  Friends I can turn to when something isn’t right—if a sauce is bland, or too bright, or if it has no base flavor—I consult my arsenal of Superheroes.  I have a page with the Helpers List but they need more explanation.  Just like the DC Comics making the movies of the individual

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Caribbean Red Pea Soup

January 10th, 2013 3 Comments

. The foggy night emerged into a sunny day and left behind a Winter Wonderland.  Fern-like crystals of hoar frost on every surface, I had a difficult time keeping my eyes on the road it was so breathtaking.  There is something incredible about the reflected whiteness of snow and frost that helps increase the light and raise our spirits during this season of chill.  We may live in a quieter part of the world, but we do occasionally have frozen

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Winter Kale Salad with Feta

January 3rd, 2013 No Comments

  We rolled home after days of holiday gorging.  Rolled—- it felt literal. After unloading the car the first thing I did was to search the refrigerator for something green…and not the fuzzy varieties that might be lurking in the back.  Vibrant green was what I was aching for, and I found a few leaves of curly kale from the last of the local harvest.  Greenery!   I quickly stripped the leaves off of the stem, added a little water

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Mushroom Walnut Pâté

December 26th, 2012 1 Comment

  . Brown spreadables, they are not the brightest of treats but they pack a load of flavor.  Do not underestimate brownish mushy delights!  This Mushroom Walnut Pâté is another of my dependable and crowd pleasing appetizers for catering and would be perfect for a New Year’s Eve party.  It can be made a few days ahead, it’s tasty and vegetarian, and people love it. . . It uses a method similar to the Savory Pesto Cheesecake post, the soupy mixture cooked

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Riskrem, Risalamande or Risgrynsgröt

December 20th, 2012 5 Comments

  Every year our friend Elisabeth invites us (actually these days we just show up) to her traditional Norwegian Jul dinner on December 24th.  Pork roast, boiled potatoes, cooked cabbage with caraway, meatballs, and the best part of all…the riskrem rice pudding with strawberries.  She hides a whole almond in the pudding and whoever finds it gets a gift, usually chocolate or a marzapan pig.  I adore this rice pudding—creamy and low in sugar, it’s my kind of dessert.  

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Cilantro Pesto Mini Pizzas

December 12th, 2012 No Comments

  . Party treats! Tasty tidbits with the bonus of striking colors —-Red, Green and White—-these could be perfect for an end-of-December Holiday party, or for celebrating the colors of the flags from Italy, Belarus, Algeria, Burundi, Madagascar, Mexico, Lebanon, Iran, Oman, Hungary or Bulgaria! Versatility, it’s always a good thing..   . I often make these as personal pizzas (I make a batch of small crusts, par bake them, then freeze them), but it can easily be converted into

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Favorites December 2012

December 5th, 2012 2 Comments

  . . My friend Frances recently introduced me to projects with handmade papers.  These prints are deliciously mesmerizing and rich with color, I could stare at them for hours.  The top photo is of a paper from Tibet and I’m having a hard time mustering up the nerve to take a pair of scissors to it! Check out this Tibetan Paper site with more incredible examples of prints and a condensed 5 step process of how the paper is made. .

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Tuscan Tomato Soup

November 27th, 2012 2 Comments

  Making a soup without stock. We all hear that the best way to make a great soup is to use some kind of broth or stock.  But many of us, both professional and home cooks, are often too busy to take that extra step.   In the Deli we had to be very economical with our time so instead of making stock there were three key vegetables added to nearly every soup.  While simmering in the water these veggies

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Wild Rice Pilaf or Stuffing

November 20th, 2012 4 Comments

  . Again I bring you an idea that is not new but is always worth revisiting.  This is a great fall dish and could be an alternative side at the Thanksgiving table—sweet and savory, hearty and warming, I think you’ll enjoy it.   Wild rice, an aquatic-grass seed native to the Upper Midwest and Canada, sacred to our First Nations cousins, is only distantly related to Asian rice.  It’s high in protein, lysine, fiber, B vitamins and other minerals,

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Kimchi

November 13th, 2012 4 Comments

  Just thinking about my bubbling buddies in the next room makes the salivary glands in the back of my jaw squirt. . I realized this month, when trying unsuccessfully to figure out menus for events next summer, that I had become tired of food.  A crazy season of catering with every waking moment thinking about menus, figuring out amounts, ordering products, prepping food, storing food, serving food, cleaning up food, pricing food….that though I still loved all aspects of

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