Archive for the ‘Side Dish’ Category

Potato Rutabaga Gratin

February 9th, 2016 2 Comments

 .   Bully at the front door! Pisten Bully, that is.  Eric Anderson on an early morning grooming ride and clearing a path for us after the heavy snowfall.  I can’t resist showing a few more pics from Coleen Sullins of our stay in the Ironwood/ABR winter wonderland—such a magical setting. .   Scott clearing a path to the outhouse.     Keeping an eye on how much those sneaky snow snakes have fattened up over the last week.    

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Pumpkin French Toast

January 13th, 2016 2 Comments

  Photos from the Mars Rover? Microscopic view of caterpillar skin? The inside of volcano Popocatépetl in Mexico? Satellite images of erosion in Death Valley? A Fire Lizard?         ….or extremely curious skin from my baked squash with light shining through it.     I’m not sure if enough time has passed since the ‘Pumpkin Everything’ phase but hopefully it’s safe to introduce yet another pumpkiny recipe.  I still have quite a few squash stored in a cool

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Roasted Maple Squash

December 1st, 2015 1 Comment

  Is this not one of the most beautiful of Maple Syrup images?  Crystalline and glittery, maybe I could wear it as a necklace.  Bees would like me.  This crystal sat around for many weeks waiting for me to take a photo and it remained patiently sparkly.     As fall is quickly slipping away here is another beautiful image (above) from our friend David Cavagnaro of Pepperfield Project.  By now their squash would all be safely tucked away in cool storage areas

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Balsamic Brussel Sprouts with Grapes

November 24th, 2015 2 Comments

  Definitely one of the Star Trek outer space variety of vegetables. Tiny cabbage-like heads on stalks, these at the Farmers Market have had their giant leaves removed.  Usually Brussel sprouts are harvested after a frost which sweetens these cruciferous buddies.  Years when I have grown them I left them in the garden well into December and the snowy season, then would stomp out into the drifts to harvest the adorable little aliens for the holiday meals.     I made this dish for a wedding dinner

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Kale, Apple and Almond Salad by Pascale Beale

November 17th, 2015 7 Comments

  Happy Birthday to this blog—4 years and post #200!! Thanks for participating in this experiment with me!  I am not one who is naturally drawn to measuring or documenting so this has been quite a practice of observation and attempts to translate foods into something others might enjoy or learn from.  A great journey and learning experience it has been and I hope you’ve discovered a few good nuggets along the way.     Last month we had the fortunate opportunity to attend a class by Pascale

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Yam Puree with Chipotle

November 10th, 2015 1 Comment

.   My friend Annette made this up years ago, served it at a potluck, and little did she know that I would promptly take her idea and run with it for the next fifteen years.  It’s simple, delicious, and the perfect combination of sweet-spicy-tangy-creamy and has been successful in converting people and to discard their “I hate yams” stance. It could be an interesting twist on aThanksgiving favorite—still a little sweet from the natural sugars of the sweet potatoes, both creamy and

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Za’atar Carrots

October 6th, 2015 3 Comments

  Za’atar is a delicious and versatile condiment originating in the fertile crescent of the Middle East.  It generally is made from oregano, sesame seeds and salt, and variations may include other herbs like sumac, savory, cumin, coriander, fennel or caraway.  Like so many regional condiments or sauces, families would have their own versions and protect these inherited recipes.   I love the tanginess of sumac so I definitely wanted a version with this dark red ‘berry’. The furry berries on the right are from bushes growing

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Picadillo Stuffed Peppers

September 29th, 2015 No Comments

  Picadillo is a traditional Spanish and Latin American dish that one could call a ‘hash’.  Ground meat, olives, dried fruit, and veggies sautéed together and served with rice or in tacos.  How handy is that?  A way to use your regional ingredients in a delicious one-dish wonder with rice, or as a filling for tacos or savory pastry empanadas.  The word Picadillo comes from the Spanish word ‘picar’ which can mean to grind, chop, sting or peck.   Though the hash is generally made with meat

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Lemongrass Pork Patties

September 22nd, 2015 1 Comment

    How do you learn about a culture?  Travel to the region and wander around indulging in street food. Street-vendor food in Mexico like the carne asada tacos in Hermosillo and churros in Tepic shaped some of my greatest food memories ever and have influenced my food choices my whole life.  Street food is always what people miss about their home countries, and after tasting these lemongrass wonders I would almost make the monumental effort to overcome my fear of flying over an ocean to experience real

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Herbed Fruit

September 15th, 2015 No Comments

  Is ‘herb’ a verb? It is now.     I was recently asked to provide some desserts for a party in late September, a request I usually decline because I’m not baking-inclined, but they wanted the entire event to be gluten free so my empathetic streak took over.  A chocolate chile cake was of course on my menu but then I stumbled upon gluten free angelfood cake recipes online, and on chow.com found the idea of combining strawberries mixed with fresh herbs as a topping.  What

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