Archive for the ‘Recipes’ Category

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 3 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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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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