Archive for the ‘Gluten free’ Category

German Onion Pie

January 14th, 2014 4 Comments

  This may sound a little like ‘stone soup’ or just a way to use up loads of onions in a pie but it really is scrumptious, summer or winter.   These tangy squares will be our travel food—snacking in the car or popping it in the oven to heat as we unpack the hundreds of pounds of gear and food into the home-base cabin.  It seems fitting to eat this caraway-sour-cream-onion pie in heart of Old Bohemian northern Wisconsin.

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Creamy Mexican Potato Soup

January 8th, 2014 5 Comments

  Hot soup in the cold days of January—it’s never a bad idea.       We are knee deep in the process of prepping and amassing supplies for the annual trek north.  Pulling skis out of hibernation for waxing, dragging out sleeping bags and the camping stove, changing oil on the vehicle, finding catsitters, taking inventory of canned and frozen foods so I can make the menu plans for the cabins, and cooking piles of dishes to be frozen

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Hoppin’ John

December 26th, 2013 No Comments

    Eat Good Luck for your New Year!   There was an idyllic snow on Christmas eve, and after walking home from a Norwegian Jule dinner on quiet streets in the falling flakes, we awoke to more snow and a perfect day for a beginning-of-season ski on that slippery powder.  As we skied through the woods we watched a gorgeous orange sunset through dark silhouettes of bare trees—but I forgot to take a camera!  So no photos from me,

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Smoked Sweet Potato Puree

December 17th, 2013 1 Comment

  Nearly everyone who eats this deep orange treat asks for the recipe, it is yet another dish that will convince even the anti-yam-ites to change sides and join my Orange-Love Camp.  The original recipe was from Scott’s family and has seen adaptations along the way, the most recent alteration being to smoke the yams to give it extra depth.  It is of course delicious without the smoking, but occasionally it’s fun to do something different.       I

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Bacon & Liver Pâté

December 11th, 2013 2 Comments

  Two liver posts in one year?!?  I must really have a need to push your boundaries, and this time there is no conclusion to the cliff-hanger story.  Just think of it as another tasty grey spread….creamy and rich and great on a cracker. Step outside your comfort zone in this life. Eat Liver.   You can’t get any more powerhouse than liver. They say liver contains more nutrients than any other food, gram for gram.  Protein, iron, folate, calcium,

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Ostkake (Swedish Cheesecake)

December 4th, 2013 2 Comments

  I love this plate.   Ost = cheese Kake or kaka = cake   Ostkaka (or ostakaka) was the Swedish cheesecake dessert we served at my friend’s Surströmming party (sour herring).  It’s another understated but surprisingly addictive Scandinavian dessert…fresh-cheese with eggs and sugar.   My friend gave me this recipe from a 1927 Swedesburg Cookbook and I swapped out the flour with rice flour but no one noticed. Here are more early 1900’s Scandinavian Recipes from the Centennial Church Cookbooks in Nebraska and Iowa.  

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Polenta Pancetta Dressing

November 25th, 2013 1 Comment

  This is another recipe that appears the November/December edition of The IOWAN magazine.  They asked for “Iowa-Sourced” holiday recipes so polenta seemed like a good direction to take the classic dish since organic polenta is grown and produced near Cresco.  It resembles cornbread stuffing—flavorful and hearty as the night is long.  La Quercia pancetta was an obvious addition to the mix, rich with a hint of juniper berries….and from Iowa.   The polenta can be made a couple days in

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Holiday Chutney

November 5th, 2013 No Comments

      This should probably be labeled “Tart Super-Fruit Chutney” or “Antioxidant Chutney“.  Some of these tart fruits are not available right now unless you happen to have frozen them or dried them, but this gets our juices flowing for ways to use this northerly bounty next year.   Cranberries The cheeriest looking staple to your holiday table.  They are used also medicinally to treat UTI’s—their proanthocyanidin prevents the bacteria from latching to the urinary tract, and studies show

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Potatoes with Cumin (Aloo Jeera)

October 23rd, 2013 No Comments

  Aloo = Potato,   Jeera = Cumin  Aloo + Jeera = Yum   It’s been a while since I’ve had time to sit down and ramble on about food, I’ve been too busy catering.  It seems the more I cook the food the less I have time to write about it. We’re heading into a slowing-down time of year.  Late October and November are often overcast and drizzly, and the brilliant leaves are on their way out leaving dull

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Basil Salt

October 16th, 2013 No Comments

  It’s a drizzly overcast day with a chilly night coming on, and time for all of the basil to be dug out of the garden and processed.  I’ll be up to my elbows in pesto of course, but I’ve been wanting to try herb salts all summer so this will be the day.     I was amazed at how green it is even after drying in the oven.  That color will be especially appreciated in the winter days

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White Beans with Grilled Peppers, Rosemary and Oregano

October 10th, 2013 No Comments

  I recently made this dish for a wedding I catered, and as I have been known to do I included something on a menu that I hadn’t exactly done before but it sounded like a good combination of ingredients.  Fortunately for everyone this assumption turned out to be true…I have never before seen a party eat beans with such gusto! A recipe was requested so this is an attempt to recreate the magic.     For the wedding I

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Parsley Shallot Butter

October 2nd, 2013 3 Comments

  I was searching at the Farmers Market for shallots and unable to find any so I finally asked one of my favorite vendors.  He pointed to containers on the table filled with what appeared to be red onions. Shallots!  Shallots the size of baseballs!  It’s a cook’s dream…I only have to peel three shallots instead of thirty.  Either Gilligan’s Island radioactive vegetable seeds have been distributed, or they’re the result of using the incredible Cowsmo manure fertilizer from Wisconsin.

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Balsamic Maple Walnuts

September 24th, 2013 3 Comments

  It’s time for a little image-tribute to the last days of summer and the radiant color of its bounty.  These are two photos from my friend David Cavagnaro of Pepperfield Project.  I never tire of looking at his pictures.  He photographs using only natural light, calling himself “stubbornly anti-technological” but the results are brilliant.     “We should all do what, in the long run, gives us joy, even if it is only picking grapes or sorting the laundry.” .

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Homestyle Tomato Soup

September 17th, 2013 No Comments

  A pile of ripe tomatoes and a drizzly day remind me of another soup we used to make in the deli.  This creamy tomato soup is simple and homey, and if it doesn’t bring up good childhood memories hopefully it will create warm fuzzy new ones.     This year I planted climbing beans next to the tomatoes so the tomatoes would benefit from the nitrogen fixing wonders of the leggy legumes, and they completely merged and intermingled on

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Sumac Basil Tea

September 10th, 2013 1 Comment

    Tis the season of these fuzzy tart rubies. The cicadas are buzzing, the days are steamy, but the nearly-sharp chill of the early morning gives away that secret I’ve been aching to hear…that fall is knocking at the door.   Sumac is often used in shawarma seasonings or ground up and sprinkled over hummus and Mediterranean meats, but this year the warm days make me want a refreshing cool drink that’s like a Midwestern lemonade.   . Staghorn

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Savory Sweet Potato Pie

September 3rd, 2013 2 Comments

  Years ago we used to organize an all-day street festival called Live on Winnebago, and one of my roles was to feed the numerous bands that were playing during the day and night.  Many of them were on tour across the country or world, and that meant they depended on the venues to provide their meals.  Often the road food provided by venues is much less than amazing… so my goal was to give them road food d’bliss!  I served savory

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Scott’s Waldorf Slaw

August 20th, 2013 1 Comment

. Cabbage.  Magnificent.   This is an easy-to-make Waldorf-Coleslaw hybrid that Scott created and I love it.  The cabbage is already at Farmers Market and the early apples are coming in so it seemed like a perfect time to share this salad with you.   The dressing is sweet-tart and the curry powder is subtle but essential—-great for a warm summer’s day. Not bad for a fall day either.   . Such beauty!  I suppose summer does have a few

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Green Coriander Seed Paste

August 13th, 2013 No Comments

  If you’re growing cilantro in your garden it probably looks like this right now: a mass of beautiful little flowers and bulbous green seeds.  Usually I don’t have time to deal with them and just wait until they dry in the garden then harvest the coriander seeds for use in the winter, but sometimes I catch them at this perfect stage when they have flavors of both fresh cilantro AND coriander seed. I know that there is an ant-cilantro

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Fig Balsamic Vinaigrette

August 6th, 2013 1 Comment

  Figs and Balsamic Vinegar…a match made in heaven! Rich, Deep Flavors with Sweet and Tangy, together they tango.   Balsamic Vinegar Balsamic originates from the word ‘balm’ and years ago this rich caramel liquid was used for medicinal purposes such as curing colds and aiding heart conditions, not for cooking as we use it today.   Traditionally it was aged for decades, sometimes up to 100 years, in a series of wooden barrels (mulberry, ash, cherry, chestnut, and oak)

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Marinated Potato Salad

July 23rd, 2013 2 Comments

  Potato salad you can take to a picnic and not worry about the mayo.   I recently made this for an outdoor meal with 340 people.  It held up well and tasted even better after it rested for a few hours.  Because of the rainy spring and late plantings there weren’t many local potatoes ready yet so I added zucchini to bulk it up to the 14 gallons that I needed to make.  We’re just beginning the season where

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