Archive for the ‘Entree’ Category

Crawfish Étouffée

December 9th, 2014 3 Comments
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    I have been spending quite a bit of time lately with my dear friend Mary Kay from south Mississippi while she is in the upper midwest.  Recently she wanted to give back to her friends here in the northland the experience of Mississippi/Louisiana hospitality, so over two days we prepped together and created a dinner of Crawfish Étouffée and Jambalaya.  It was a delectable meal of good nature, feasting, and good friends on a cold November night. I didn’t take many photos

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Thanksgiving Flashback

November 13th, 2014 1 Comment
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  I often trot through our nearby wooded parks and recently stumbled upon this fire pit.  Most of our trails were built by volunteers in the mountain biking community…can you tell?  Knowing some of this crew I would guess this pit will be used well into the winter months, for “neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed rounds” …or at least from having fun in the woods with their buddies.  

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Potato Dill Soup

October 21st, 2014 No Comments
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  October days are either stunningly orange with sunlight filtered through turning leaves, or it’s grey, rainy and chilled giving us a hint of the November to come.  This potato soup with a tang of buttermilk, yogurt and dill seed will not let you down during this season.  There is something about being cozy and eating hot soup while watching the squall outside that increases our appreciation for the warmth.     I’ve been buying up my winter supply of root veggies

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Mini Eggplant Pizzas

October 7th, 2014 No Comments
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  For the last month or two colorful eggplants have been brightening the palette of our local Farmer’s Market.  This picture of dazzling garden abundance is from my friend and photographer David Cavagnaro of the Pepperfield Project.  Color and shapes!  Many of these varieties can be used but the size and sweet flavor of the skinny Asian eggplants make them perfect for these little pizza bites.   Part of the nightshade family, eggplant are high in potassium, fiber, vitamin B’s and numerous phytonutrients.  Read more about their

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Fassolada

September 4th, 2014 No Comments
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  Another soup from the deli days. It was awesome in summer because the vegetables and herbs could be local and fresh, but also pretty tasty in the winter when you needed a substantial bowl of chow.  Fassolada is a Greek stew (sometimes called their national soup) made with white beans, tomatoes and other veggies.  I added feta cheese and tweaked it here and there…hearty and scrumptious.     Beans! My friend, musician, and market producer Hannah Breckbill gave me some heirloom beans that

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Sweet Potato Falafel

August 6th, 2014 No Comments
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  These orange lumps turned out to be great munchables.  We served them at an event as a gyro substitute with yogurt tzatziki, then the next day we ate them as leftovers, and the day after that I packed a few along for a road trip and they held up well to the trials of travel.  Moist, not quite as intense as falafel, easy because they are baked, and best of all… ORANGE…I am definitely adding these to the catering repertoire.    

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Garbanzo Raisin Salad

July 1st, 2014 4 Comments
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  My friend Robin gave me this recipe from the Real Simple magazine—she said that it has repeatedly been her potluck smash hit.  I made a couple of little changes, but not much.  Hearty yet lightly sweet-and-sour with a hint of cumin, this could do well in summer or winter.   All beans take a while to absorb the flavors of the marinade so it is a good one to prep ahead then add the greenery at the end.  If you’re starting with dry garbanzos,

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Lettuce Wrap BL(A)T’s

June 17th, 2014 1 Comment
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  Gluten Free and Low Carb—perfect for summer!  You can put nearly anything in a lettuce leaf and it provides a handy shell to hold the flavors.  I often am looking for edible vehicles that can deliver the punch line and in the summer lettuce leaves are a refreshing meal-holding-husk.  But they can be a little messy so watch out for those after-Memorial-Day white pants.    . Fillings can be as simple or complex as you want to create.  A vegan alternative to bacon could be

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Smoked Salmon Cakes

May 8th, 2014 No Comments
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  These buddies were a scrumptious success at a luncheon I recently catered.  You can make them without smoking the salmon, of course, but smokiness adds a rich depth, a ‘something extra’, oooh I could even say “je ne sais quoi”…whatever you want to call it, it will compel you to eat at least ten of them.   Do you need a smoker?  No, a charcoal grill works splendidly.  My grill-guru cousin swears by the Weber grill for all of his smoking activities.  There are smoker boxes for

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Mushroom Wild Rice Soup

March 26th, 2014 No Comments
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  This was a Comfort Meal in the deli, a bowlful of both Brothy and Filling.   It’s another soup with the tangy buttermilk-secret-ingredient, added at the end when the soup has cooled slightly (so it won’t curdle) and with the addition of a little baking soda to reduce the acidity (so it won’t curdle). The baking soda trick can also be used is to make beans more easily (and quietly) digestible.       Tamari is a great addition

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