Archive for the ‘Entree’ Category

Spring Feasts

April 19th, 2019 No Comments

    Just living is not enough… one must have sunshine, freedom, and a little flower.”  . ~Hans Christian Andersen     First, a few delectable moments of spring from last weekend. While we sisters visited inside our little rented getaway house, outside these beauties in the front yard opened up during the night. What a gift! I love how they arrive while everything else is still gray and brown around them, an appreciated contrast. Contrast is an interesting thing,

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Coconut Red Lentil Soup

March 13th, 2019 3 Comments

  Cheery and light, this is a great soup for any season.     But first, a few more pictures of SNOW. Keweenaw Peninsuala style, that is, as in 274 inches this year (yep, that’s right…nearly 23 FEET of snow!). So far.        These are not drifts from the wind or snowplows…it’s just snow. Somewhere back there through the tunnel is a door to the house. Needless to say the Great Bear Chase ski marathon was not cancelled due

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Bereuk, Scattergood style

March 5th, 2019 6 Comments

  Most of my high school years were spent at a small Quaker boarding school (Scattergood Friends School) where the students participated in the chores of living in a community—in particular the cooking and cleaning tasks of daily life. Students made the bread and granola and helped prep all three meals for the entire school, it is where I was first exposed to a commercial kitchen and where I fell in love with both stainless steel and feeding others. It

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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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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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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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Pilau with Cardamom and Ginger

August 21st, 2018 No Comments

    The many faces of Pilaf. A pilaf is usually made with rice that is cooked in a savory broth then a variety of vegetables, spices, dried fruits and sometimes meat added to the savory grain.  The ingredients range depending on regions and availability, and the name of the dish adapts as well: Pilav, pallao, pilau, pulao, pulaav, palaw, palavu, plov, palov, polov, polo, polu, kurysh, fulao, fulab, and fulav. The grain is cooked in broth, herb seasoned water, or fruit juices to

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Watermelon Gazpacho

July 17th, 2018 2 Comments

    Yep. It’s summer.  Sultry, steamy, sunny, sizzling, sweaty and sometimes stifling…if it were any more humid last week the air would have simply transformed to water and we would have been left to fend for our gill-less selves in the new ocean. In these days of Deep Summer I walk by the bundles of skis by the front door, tidily packed in their bags for the warm-season storage, and that time of peace and exercise seems an elusive world far out of

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Creamy Crustless Quiche

July 3rd, 2018 4 Comments

      It’s that time of year and the Willow Weavers of the annual Willow Gathering were again in town for a week and I was able to witness their beautiful creations-in-progress while feeding them throughout the classes. I am always amazed at the sculptures that can be constructed using leaves and sticks—a skill that these artists are helping to pass along as well as evolve.     These adorable beaver awls were carved and made by the teacher

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Crispy Chickpea Fritters

June 5th, 2018 3 Comments

  What would we do without Deborah Madison? I don’t actually have that many cookbooks…well okay it’s a couple of shelves, but considering I’m in the food business I don’t have that many. But I do have Deborah’s cookbooks, and I do use them.   In My Kitchen is her latest with new and old recipes and giving more narrative about how her recipes have changed over the years.  Vegetarian Cooking for Everyone sits firmly in the Top Two List of

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Vietnamese Crepes

May 8th, 2018 4 Comments

  Cute and colorful crepes to use as wraps or tacos, these hold together well and give great flavor to a wrap. As the heat of summer approaches these are something to keep in mind for light dinners, like tacos filled with fresh bounty from the garden or farmers market. Bánh Xèo is the name for the real deal Vietnamese Pancake, these are an altered version that are more crepe-like but still a handy little treat. They are best eaten

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Gluten Free Kimchi Pancakes

March 14th, 2018 1 Comment

  Do you need more ways to use your big batch of kimchi?  A surprisingly savory and cute appetizer?  A snack for your next road trip?  Here is an easy savory treat that makes me happy. Kimchi is the traditional Korean side dish of fermented vegetables—many veggies can be used but often napa cabbage, green onions, radishes, ginger, chiles and garlic are the stars.  The fermentation means it’s loaded with healthy bacteria (lactobacilli) to keep you healthy, aid digestion, and make your

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Pink Gluten Free Gnocchi

February 15th, 2018 3 Comments

  Yes, they really are this color. At least before cooking, but it’s amazing to work with a food that is such a stunning hue!  It made me happy.  This was going to be a post just in time for Valentine’s Day, but the internet access was far away from the coziness of the cabin so we’re going with Valentine’s Week.  Any day can be a good day to make a fun meal for loved ones. There are a few recipes out there for

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Scandinavian Meatballs

December 19th, 2017 2 Comments

  Another Christmas favorite for (and from) all the Scandihoovians around me.  I just finished catering a December wedding with a very Norwegian flair and Meatballs were the main attraction.  Actually I think the gravy was the main attraction…but isn’t it always?  It’s all about the gravy.  I didn’t measure anything when making the gravy for the wedding so below only the ingredients for it are listed, maybe later I’ll try to recreate that scrumptious magic.   Swedish meatballs (Köttbullar)

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Chermoula with Roasted Squash

November 16th, 2017 4 Comments

  Chermoula is one of my favorite flavor bombs of all times. To quote a comment from my friend Heather on my Chermoula post of years ago: “One word…MAGIC. This little gem creates magical alchemy with anything it touches. And I have been introducing it to everything I eat. It is indescribable on veggie tacos. As I was conjuring it, I thought ‘Oh, this doesn’t make very much.’ A mother of five, quantity is always lurking in my consciousness. Chermoula

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Root Veggie Latkes

November 8th, 2017 1 Comment

  Another Autumn treat from 2011 that needs rediscovering…   Pancakes aren’t just for potatoes anymore.  I love potatoes, but there is something endearing about supporting the Underdog.  The humble rutabaga, or ‘Swede’ as the Brits call it, can look huge and weird in the produce section, often ignored like an ugly duckling. Rediscover those Roots, that’s what I say!  Taste the Tubers..     “…Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made

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Chuck Roast with Moroccan Seasonings

October 12th, 2017 6 Comments

  Patience. I’m finding myself in the middle of numerous catering events and with no time to do a recipe for the post, but I can share with you the lessons that I live and one of those ‘Vague Recipes’.  And some Midwestern autumn images instead of attempts at making beef look photogenic.   In preparation for a large wedding, yesterday was the day to cook off the chuck roasts for the weekend.  I knew because I was working with

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Tamari Eggplant

August 1st, 2017 2 Comments

  Need a bacon substitute for a BLT?    Oh my, the bacon lover in me says there is no substitute for the Fruit of the Pig…but these tamari drenched roasted eggplant pack a load of flavor that gives satisfaction to the Umami Itch.  I made this little sandwich with parmesan but I’m positive a fresh ripe tomato would be a perfect match on top. I often use a marinade with equal parts tamari and cider vinegar—Roasted Tofu Skewers is another example

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Black Bean Burgers

July 11th, 2017 2 Comments

  The Weavers were back! June is a full and demanding month for me but I get to end it by providing meals for a lovely group of basket weavers from around the world at the Willow Gathering.  This session I peeked in on traditional basket styles from the Catalan region of Spain, and I’ll post the photos from two other sessions later…         The fresh willow is soaked in water so it bends easily, then kept wrapped in plastic

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Sesame Chicken Salad

July 4th, 2017 1 Comment

  I really didn’t intend to make a Chicken Salad, it just happened. It started because I wanted to make a chili-lime slaw as a trial run for something I might do for a catering event this summer.  I then saw the toasted sesame oil in the cupboard so I let it shift the flavors into that direction.  Rice vinegar, garlic chili paste, ginger—the dressing was tasty, but I shredded a hard green cabbage and it was not-quite-right, tasting almost bitter, and too intense for what I wanted. What to do?  Add noodles?

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