Archive for the ‘Side Dish’ Category

Red and Green Potato Croquettes

March 10th, 2014 1 Comment

    Croquettes enable you to eat mashed potatoes with one hand and no fork. Isn’t that what everyone has been asking for?   Last week we found ourselves driving home in the midst of another blizzard, perfectly bookending the trip with driving north in the snowstorm at the beginning.  I suppose we did yearn for the snow to come with us and prolong our skiing affair…and this was another reminder to be careful what we ask for!  Countless times

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White Bean Dip with Rosemary and Sage

February 17th, 2014 4 Comments

  Racing is a curious thing.  To the observer it makes no sense at all—people spend loads of money to travel to a location, sleep on floors (or wherever), rise early after not sleeping well, venture out into often uncomfortable conditions, stress and adrenaline courses through their veins, then they push themselves beyond their limits until weary, cramping, frostbit or nauseous….this has never has looked very fun to me.   But there is something about pushing, something about stretching beyond

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Creamy Pinto Chipotle Sauce

January 28th, 2014 5 Comments

  Packing into ABR‘s remote cabin with cubes and a pulk and a sherpa.  As my cousin says…why travel light when you can travel well?   . For the most part the absence of internet access is welcomed when we travel or stay in remote locations.  But posting these recipes and staying in touch with family and catering clients means finding creative ways to turn everything into a digital form, including sitting in the car in church parking lots and pirating

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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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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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