Author Archive

Potato Rutabaga Gratin

February 9th, 2016 2 Comments

 .   Bully at the front door! Pisten Bully, that is.  Eric Anderson on an early morning grooming ride and clearing a path for us after the heavy snowfall.  I can’t resist showing a few more pics from Coleen Sullins of our stay in the Ironwood/ABR winter wonderland—such a magical setting. .   Scott clearing a path to the outhouse.     Keeping an eye on how much those sneaky snow snakes have fattened up over the last week.    

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Seedy Crackers

February 2nd, 2016 4 Comments

photo by Coleen Sullins This is our cute little neighbor having lunch at the ABR Rock Fence Cabin, a red squirrel who hung out atop the stack of firewood to better peek in our window.  Here he was eating his own snack…but he was also extremely interested in chewing through the top of our freezer-cooler outside the door.  Not so cute.  I’m sure he would have been more than happy to have a pile of these tasty seedy crackers.  

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Pepitas, or Pumpkin Seeds

January 26th, 2016 3 Comments

  . An incredible morning at the Rock Fence Cabin at ABR…it makes it easy to get up at dawn.  All of these awesome winterland and cabin photos are by Coleen Sullins who is joining us here in the land of snow while her home in North Carolina is currently under a massive pile of…you guessed it: snow. . . . Snow Snakes quietly sleeping.  Most people don’t realize how prolific they are here in the north woods, and how

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Adobo Black Bean Soup

January 20th, 2016 6 Comments

  This was another hearty soup from the deli days.  The cinnamon and clove really help build the layers of flavor, not to mention they smell heavenly while simmering.  The ingredients and flavors are of a Mexican móle or adobo with the cocoa, oregano and clove.  We used to call it a Mexican Black Bean Soup but I’ll change it to Adobo to be a little more specific.  The cumin-coriander dynamic duo mixes well with cloves and cinnamon, it’s that blurring of sweet

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Pumpkin French Toast

January 13th, 2016 2 Comments

  Photos from the Mars Rover? Microscopic view of caterpillar skin? The inside of volcano Popocatépetl in Mexico? Satellite images of erosion in Death Valley? A Fire Lizard?         ….or extremely curious skin from my baked squash with light shining through it.     I’m not sure if enough time has passed since the ‘Pumpkin Everything’ phase but hopefully it’s safe to introduce yet another pumpkiny recipe.  I still have quite a few squash stored in a cool

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Don Don Noodles

January 5th, 2016 2 Comments

  I was introduced to this dish by my friend Kristen years ago when she created it as a special for the deli.  She made it with peanut butter, served it room temperature and it was a favorite of the clientele. Dan Dan Mien, or ‘peddler’s noodles’, of course has many renditions and adaptations from its origins in the Sichuan region of China.  Sometimes it’s noodles in a hot spicy broth like a soup and sometimes it’s made with a tahini or peanut butter paste and

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Favorites December 2015

December 31st, 2015 No Comments

      Finally a little northern hemisphere winter magic…   Happy New Year to you all!        Favorites December 2015 . . Blooming wonder  . . Danish restaurant magic Höst . . Watercolor for your digital world . . Butternut Gnocchi sounds good for a winter’s eve . . Cozy winter getaway and another . . City of Nights . . For your New Years Resolution oh and maybe add a 52 Week Challenge . . More mobile Adorableness . . Soundage

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Lemon Parmesan Dip

December 21st, 2015 3 Comments

  Last week my friend Frances hosted an afternoon of German star-making at her studio in the country.   These crafty projects can be so relaxing and even addicting. You need to concentrate enough to follow the steps in the correct order, and this necessary focus means you cannot easily think about anything else.  There is no room in the brain for daily or worldly concerns.  If you start fretting about your to-do list or the car that needs repairs you’ll accidentally rotate the star clockwise

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Sauerbraten

December 15th, 2015 2 Comments

  It’s been grey and drizzly for days…a perfect time for comfort food.   We made Sauerbraten for the Edible Alien Theatre’s Faeries: Autumn Feast many years ago, it was ideal for a chilly fall eve.  This (artfully) fuzzy frame is captured from a video shot in dim lighting from the Faeries Feast.  Note the visitor in the front, investigating the dinner fare. Check out this LINK to a slideshow of the evening (all in artfully blurry video frames) with music by Joajoby from

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Cider Syrup and Local Vinegars

December 8th, 2015 9 Comments

  Apple Cider Syrup was the first recipe posted on this site and it seemed like time to give it another round.   Last weekend I was one of the guest demo chefs for the local foods extravaganza “FEAST” in Rochester, Minnesota and the obvious item for me to demonstrate was cider syrup.  I’m only 1/4 extrovert so I had to really charge my ‘people’ side battery and fortunately all went well.  The most amazing part of the weekend was meeting and discovering more

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Roasted Maple Squash

December 1st, 2015 1 Comment

  Is this not one of the most beautiful of Maple Syrup images?  Crystalline and glittery, maybe I could wear it as a necklace.  Bees would like me.  This crystal sat around for many weeks waiting for me to take a photo and it remained patiently sparkly.     As fall is quickly slipping away here is another beautiful image (above) from our friend David Cavagnaro of Pepperfield Project.  By now their squash would all be safely tucked away in cool storage areas

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Balsamic Brussel Sprouts with Grapes

November 24th, 2015 2 Comments

  Definitely one of the Star Trek outer space variety of vegetables. Tiny cabbage-like heads on stalks, these at the Farmers Market have had their giant leaves removed.  Usually Brussel sprouts are harvested after a frost which sweetens these cruciferous buddies.  Years when I have grown them I left them in the garden well into December and the snowy season, then would stomp out into the drifts to harvest the adorable little aliens for the holiday meals.     I made this dish for a wedding dinner

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Kale, Apple and Almond Salad by Pascale Beale

November 17th, 2015 7 Comments

  Happy Birthday to this blog—4 years and post #200!! Thanks for participating in this experiment with me!  I am not one who is naturally drawn to measuring or documenting so this has been quite a practice of observation and attempts to translate foods into something others might enjoy or learn from.  A great journey and learning experience it has been and I hope you’ve discovered a few good nuggets along the way.     Last month we had the fortunate opportunity to attend a class by Pascale

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Yam Puree with Chipotle

November 10th, 2015 1 Comment

.   My friend Annette made this up years ago, served it at a potluck, and little did she know that I would promptly take her idea and run with it for the next fifteen years.  It’s simple, delicious, and the perfect combination of sweet-spicy-tangy-creamy and has been successful in converting people and to discard their “I hate yams” stance. It could be an interesting twist on aThanksgiving favorite—still a little sweet from the natural sugars of the sweet potatoes, both creamy and

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Cure-All Chicken Soup

November 3rd, 2015 4 Comments

  I cannot stop eating this soup.  It’s brothy, spicy, and loaded with all the good things. I suppose I have to include a disclaimer about the name so I’m not practicing medicine without a license …but you’ll want to be stocked with ingredients as the cold winds of November blow in, especially for anyone north of the 40 degrees latitude.  Just sayin’.  Boil those chicken bones and freeze the stock, you’ll be glad you did.  They’ve been doing studies to determine what

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Favorites October 2015

October 27th, 2015 No Comments

  It’s been an incredible fall, brilliant leaves and sunny days hovering right around 70 degrees.  Last week gave us the first drizzly gray day we’ve had in weeks and it was almost a relief—I can handle only so many perfectly cheery sunny days before I crave some good gloomy gray to balance it out.  We need that low-pressure system once in a while to bring us down to earth. The end of October brings many things (including gray drizzly days), but to me it means a totally geeked-out

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Roasted Garlic

October 20th, 2015 No Comments

  There is something about the slow cook that sweetens everyone.  Roasted garlic becomes less sharp, deeper, sweeter, and in some ways more powerful of a flavor in dishes— a more enduring flavor.   Roasting is also a way you can preserve garlic to extend its life.  Maybe you grew some or scored an awesome deal on a pile of garlic from your Farmer’s Market but you’re not sure if it will keep long enough to use it—roasting and freezing is a great way

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Coconut Pumpkin Freeze

October 13th, 2015 4 Comments

    If I called this ice cream you wouldn’t even want to try it because you don’t have an ice cream maker or churn.  It’s too thick to be called a smoothie.  Whatever the name might be, here it is and it’s tasty as-is or could be amended with your favorite additions like cocoa powder, cardamom, clove, ginger, lemon, other frozen fruit, or the countless smoothie options.     My friend gave me a bunch of organic bananas that were on the

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Za’atar Carrots

October 6th, 2015 3 Comments

  Za’atar is a delicious and versatile condiment originating in the fertile crescent of the Middle East.  It generally is made from oregano, sesame seeds and salt, and variations may include other herbs like sumac, savory, cumin, coriander, fennel or caraway.  Like so many regional condiments or sauces, families would have their own versions and protect these inherited recipes.   I love the tanginess of sumac so I definitely wanted a version with this dark red ‘berry’. The furry berries on the right are from bushes growing

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Picadillo Stuffed Peppers

September 29th, 2015 No Comments

  Picadillo is a traditional Spanish and Latin American dish that one could call a ‘hash’.  Ground meat, olives, dried fruit, and veggies sautéed together and served with rice or in tacos.  How handy is that?  A way to use your regional ingredients in a delicious one-dish wonder with rice, or as a filling for tacos or savory pastry empanadas.  The word Picadillo comes from the Spanish word ‘picar’ which can mean to grind, chop, sting or peck.   Though the hash is generally made with meat

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