Archive for the ‘Side Dish’ Category

Eggplant Fritters with Honey

September 19th, 2017 4 Comments

.   My boat!  We found this cutie resting near the shores of Lake Superior in Bayfield, Wisconsin.   There is not much downtime in the summer for Scott and me but we did manage a quick trip to hang out on Lake Superior, our midwestern ocean.  We stayed at a sweet little 50’s era place in Ashland called the Bayview Motel, right on the shores of big lake.  No online reservations—you’ll have to call or email to contact them,

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New Mexico Chile Lime Slaw

August 15th, 2017 No Comments

  When creating a catering menu that highlights locally grown ingredients there is a certain amount of ambiguity that is necessary, especially if the menu must be decided upon months in advance.  No one can possibly know what will be available at an exact date so I cannot promise any particular vegetable in a dish.  Even with protective measures like hoop houses there are countless factors affecting crops–things like temperature, rain, no rain, early spring, late freeze, hail, floods, bugs, slugs, deer, raccoons—the list of variables

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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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Carrot Quinoa Salad

June 14th, 2017 No Comments

  Cute tiny grains.  Bright orange carrots.  Summer days.  Good.   Quinoa is a relatively forgiving grain to cook.  I loosely measure 2 parts liquid to 1 part quinoa, but if you rinse it well and pour a random large amount of water into the pot you can drain off whatever liquid is left when it is cooked to your liking, or you can add more water during the cooking process if needed.  Beautifully un-fussy and un-intimidating—but ONE EXCEPTION is that you

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Jerk Guacamole

May 23rd, 2017 8 Comments

  A quick jaunt to Colorado on Amtrak helped me remember that trains are an awesome way to travel.  Everyone is relaxed, friendly, unparanoid, and relatively diverse.  The leg room in coach is luxurious and the small stations have free long term parking.  Perhaps it’s time you consider an Amtrak adventure?     A sun rising over Nebraska was enjoyed by a few of us in the observation lounge.  There wasn’t much talking in that pre-dawn reverie but the appreciation was palpable as we waited for the downstairs

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Pickled Cumin Carrots

May 16th, 2017 5 Comments

  I referred to this pickling recipe in the Carrot Flowers post a few years ago and the Quick-Pickled Vegetable Salad last year, but I thought these beauties deserve their own page.  These are one of my favorite stand-byes for antipasto trays—they’re surprisingly bright and zesty, and the cheery orange is great next to the often dull brown hues of olives, mushrooms and meat.   This recipe is also from one of my favorite cookbooks ever, Deborah Madison’s Vegetarian Cooking for Everyone.  I made

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5-Spice Tofu

May 9th, 2017 3 Comments

  I used to make a similar tofu at the deli, crusted with ground pumpkin seeds, cornmeal and 5-spice.  I simplified it in this version but it still has that hint of exotic with the Big Five to add to your sandwich or stir fry. In the past I would often treat tofu like fish, it has a similar wetness and needs to be handled delicately.  At the Loring Café with we used to make Chef Lenny Russo’s 5-spice grilled trout served

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Curried Spinach w/ Gluten Free Gnocchi

May 3rd, 2017 2 Comments

  Superpowers? I sometimes wish my superpowers were more exciting.  List-making is not terribly sexy or awe-inspiring.  I visualize what needs to happen then scribble (with .09 lead pencil and paper) the amounts then compile all the amounts into another list, then figure out the day and order in which things need to happen. It might take numerous drafts to achieve something understandable and useable.  I may even teeter into OCD moments of how a proper list should look and I

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Socca

April 19th, 2017 2 Comments

  Every culture has their flatbread—tortillas, crepes, roti, pita, gözleme, mana’eesh, msemmen, naan—the list of edible wraps from around the world goes on and on.  This garbanzo flatbread, a.k.a. farinata, socca, torta di ceci or cecina, is common in Italy, France and northern Africa where garbanzos abound.  They’re gluten free, full of protein, and provide a great vehicle to get your favorite toppings into your mouth.     It takes a while for the garbanzo flour to be absorbed into the water so begin early in the

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Shichimi

April 12th, 2017 2 Comments

Also known as ‘Seven Flavor Chile” because there are usually seven ingredients (shichi = seven), shichimi is a Japanese dried-spice mixture that can be cooked into dishes or added at the end for a complex punch of flavor.  Though regions and families have their own ingredient combinations and proportions, most shichimi contains chiles, citrus peel, sesame seeds, and nori.  Other ingredients may include Szechuan peppercorn, black or white poppyseeds, hemp seeds, paprika, salt, ginger and garlic.   I recently picked up a bag of pre-mixed shichimi and was reminded how

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Pickled Deviled Eggs

March 21st, 2017 No Comments

  Sanskrit scriptures describe the universe as being birthed from an egg. The term Brahmanda is from two words: Brahm (ब्रह्म) = ‘cosmos’ or ‘expanding’, and ‘anda‘ (अण्ड) = ‘egg’.  The Brahmanda Purana, an ancient Indian text, explains this fascinating concept in great detail.  Good reading while you wait for the weather to warm as we muck through this season of mudliness.    Eggs and Spring.   Along with symbolizing life and new birth, in earlier times eggs were one of the few things available

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Gluten Free Ricotta Gnocchi

March 14th, 2017 No Comments

  Spring veggies are not far off and these miniature bites of goodness will go well with all of them.  Spinach, garlic scapes, asparagus, kale, green onions, peas, watercress, fiddlehead ferns, morel mushrooms—-mix any or all of these delicacies with ricotta gnocchi (and butter!) and you’ll have a seasonal celebration on your table. Gnocchi is traditionally made with cooked potatoes, which are also delicious and a great way to use up your leftover mash, but this version gives more protein

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Beetroot Salad with Herring and Ham

February 21st, 2017 4 Comments

  Full moon in the North Woods from a couple of weeks ago…back when we were blanked by that white stuff called snow.  It’s been an interesting time of skiing in alternating slush-ice-slush-ice-rain conditions during these tropical heat waves, what can you do but enjoy the moment while quietly mourning the early loss of winter. Last week we were invited to a dawn ‘crust ski‘ on a nearby lake (there’s always a nearby lake in Wisconsin).  Usually a spring venture, people monitor temperatures and wait

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Herb Egg Butter

February 8th, 2017 4 Comments

  More wax!! For any of you partial to vintage ski paraphernalia here is Something Old and Something New in side-by-side Reds: years ago Swedish wax company Lind-Ex changed their name to SkiGo and here they are together. We bought the new SkiGo Red this year because of impending warm conditions, and Scott found a red Lind-Ex kick wax from the early 1980’s in his wax box. I love the SkiGo ski bag in the background of the SkiGo waxes, and next

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Potato Celeriac Apple Mash

January 24th, 2017 2 Comments

  The Montreal River…not frozen.   There aren’t many places that can survive a week of temperatures hovering around 40 degrees (F) with multiple days of pouring rain and still have trails with skiable snow.  ABR in Ironwood, Michigan is such a place with their dedication to grooming and building a solid base.  The Upper Peninsula enjoys (most of them do enjoy it) an average of 167 inches (nearly 14 feet!) of snow per year, so fortunately they had some volume to

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Baked Ricotta

January 10th, 2017 No Comments

  Fuzzy diversions! Friends just picked up their chicks for the year and there are few things in this world more adorable than fuzzy babies.  Their nervous peeps filled the room when they first arrived, eventually softening into murmurs as they calmed and settled into to their new surroundings.  They would make a good jigsaw puzzle.   Check out Orange Free Sounds to hear chicks peeping!     Edible diversions. Baked ricotta is an easy dish that feels much more special than the energy it takes to make.

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Curried Red Lentil Fritters

January 3rd, 2017 4 Comments

  Fritter me this. You can make a flavorful mash of nearly anything then fry it up and call it a fritter.  British fritters are often coated in a batter before frying, but U.S. fritters mainly consist of main ingredient with some kind of binder (like egg, flour or cornmeal) then are deep fried or pan fried.  Fritters are hugely popular in Southeast Asia, combinations like squash, chickpea and green onion; or yam and banana; or squid dipped in batter; or a mixture of shredded

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Estonian Buckwheat Blinis

December 13th, 2016 3 Comments

  The Baltic Blitz continues… Blinis are a holiday treat in many traditions hailing from Eastern Europe and Russia.  In older times they were considered a symbol of the sun because of their round shape and were served at the end of winter to celebrate the coming of the new sun.  That ritual was eventually adopted by the Christians and is now known as ‘pancake week’ or ‘pancake day’ and blinis or pancakes are served on Shrove Tuesday (Mardi Gras) before Ash Wednesday.  

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