Archive for the ‘Side Dish’ Category

Sweet Soup (Søtsuppe)

December 16th, 2014 No Comments

    “When it is dark enough, you can see the stars.” — Ralph Waldo Emerson. . This week’s quote can be taken different ways, but it seemed good for the long nights of the solstice season.  Our weather pattern has been stuck in a dreary, foggy, drabness for the last week and I’ve kept my colored holiday lights on all day just to have some hue in my life other than gray.  November and December have reversed themselves and we have no bright snow

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Crawfish Étouffée

December 9th, 2014 3 Comments

    I have been spending quite a bit of time lately with my dear friend Mary Kay from south Mississippi while she is in the upper midwest.  Recently she wanted to give back to her friends here in the northland the experience of Mississippi/Louisiana hospitality, so over two days we prepped together and created a dinner of Crawfish Étouffée and Jambalaya.  It was a delectable meal of good nature, feasting, and good friends on a cold November night. I didn’t take many photos

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Burned Leeks with Dill Cream Cheese

December 2nd, 2014 No Comments

  Another Faroe Island dinner delight. All I had was a blog photo from a dinner at the Faroe Islands restaurant KOKS and the deducing began.  Regardless of what their version actually was, these niblets may have been my favorite part of the dinner—this and the celeriac purée.  Fortunately there were extra burned leeks for snacking as we cleaned up the feast and sipped our sherry and aquavit.       It takes a zen approach in separating these leek layers intact…ease…don’t rush….    

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Thanksgiving Flashback

November 13th, 2014 1 Comment

  I often trot through our nearby wooded parks and recently stumbled upon this fire pit.  Most of our trails were built by volunteers in the mountain biking community…can you tell?  Knowing some of this crew I would guess this pit will be used well into the winter months, for “neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed rounds” …or at least from having fun in the woods with their buddies.  

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Savory Roasted Pears

November 4th, 2014 1 Comment

  My sister and I recently went to this display of Flora Metamorphicae, 4,000 flower sculptures created by six Norwegian artists.  The flowers travel the world and the displays are changing and unique to the surroundings in which they reside.  Each flower is different, some resemble natural flowers and some spring from the imagination realm of its maker.  All are incredible.     More images of Flora Metamorphicae                  .   This exhibit is

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Potato Dill Soup

October 21st, 2014 No Comments

  October days are either stunningly orange with sunlight filtered through turning leaves, or it’s grey, rainy and chilled giving us a hint of the November to come.  This potato soup with a tang of buttermilk, yogurt and dill seed will not let you down during this season.  There is something about being cozy and eating hot soup while watching the squall outside that increases our appreciation for the warmth.     I’ve been buying up my winter supply of root veggies

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Mini Eggplant Pizzas

October 7th, 2014 No Comments

  For the last month or two colorful eggplants have been brightening the palette of our local Farmer’s Market.  This picture of dazzling garden abundance is from my friend and photographer David Cavagnaro of the Pepperfield Project.  Color and shapes!  Many of these varieties can be used but the size and sweet flavor of the skinny Asian eggplants make them perfect for these little pizza bites.   Part of the nightshade family, eggplant are high in potassium, fiber, vitamin B’s and numerous phytonutrients.  Read more about their

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Cabbage Horseradish Slaw

September 30th, 2014 No Comments

    There are many versions of slaw, usually shredded cabbage and vegetables with a dressing or vinaigrette, sometimes sweet and sometimes with a pickled slant.  “Koolsalade” or “koolsla” (sla short for salade) was Dutch for cabbage salad, and we easily latched onto that term like we did so many times while forming this hodgepodge language called English. The farmer’s market cabbage has been awesome recently—they say that cabbage that can mature in cooler weather is particularly sweet, and the nights have dropped

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Herb and Chevre Orblettes

September 12th, 2014 No Comments

  The Holiday Music Motel We were wandering around Sturgeon Bay looking for a place to stay since it appeared as though a storm was descending, and though we like camping…it takes real dedication to set up WHILE it’s raining.  Vacationland of Door County is host to a plethora of cabins, cottages, condos, campsites, B&B’s, hotels, motels, resorts, and it didn’t help that we are easily overwhelmed by choices, especially when tired.  The warm neon sign of the Holiday Motel

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Fassolada

September 4th, 2014 No Comments

  Another soup from the deli days. It was awesome in summer because the vegetables and herbs could be local and fresh, but also pretty tasty in the winter when you needed a substantial bowl of chow.  Fassolada is a Greek stew (sometimes called their national soup) made with white beans, tomatoes and other veggies.  I added feta cheese and tweaked it here and there…hearty and scrumptious.     Beans! My friend, musician, and market producer Hannah Breckbill gave me some heirloom beans that

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Sweet Potato Falafel

August 6th, 2014 No Comments

  These orange lumps turned out to be great munchables.  We served them at an event as a gyro substitute with yogurt tzatziki, then the next day we ate them as leftovers, and the day after that I packed a few along for a road trip and they held up well to the trials of travel.  Moist, not quite as intense as falafel, easy because they are baked, and best of all… ORANGE…I am definitely adding these to the catering repertoire.    

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Beetroot Salad with Juniper Berries

July 30th, 2014 No Comments

  How is ‘beetroot’ different from a beet?  Not.   You’ve already heard me say what I’ve said for decades….beets are back.  They are back stronger than ever and people are asking for them—I even served a beet salad at a wedding last summer.  Don’t be afraid of your root vegetables.   I (not a Scandihoovian) was posed with cooking another ‘Norwegian’ dinner last April and I wanted intriguing flavors to share with the group….but not too interesting since most diners were in

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Carrot Flower Garnish

July 24th, 2014 2 Comments

  Maybe not something you do every night, but these gems are stunning on a plate.  I recently made these as a garnish for a wedding dinner to be set atop the saffron rice pilaf next to the pesto green beans.  Color!!  We eat with our eyes as well so why not occasionally feed our oculars a feast.   Accessorize. Garnishes are like the perfect pair of earrings, condensed nuggets of beauty. They are about enriching and augmenting, enhancement of the senses is a wonderful thing.  Adding contrasting

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Cucumber White Gazpacho

July 15th, 2014 2 Comments

  Before we get to refreshing cucumbers, here are more photos from the Willow Gathering in June.  These are from classes led by the two Danish instructors Ane Lyngsgaard and Eva Seidenfaden.         You can see the soaked willow on the floor in the background.               The booklet describes Baskets4Life, a group of Danish weavers that converge twice a year for one week to stretch themselves to new dimensions of their art and to thoroughly enjoy

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Stuffed Mushrooms with Caramelized Onions, Bacon and Gouda

July 8th, 2014 1 Comment

  The plan seemed doable. I wanted a photo of the stuffed mushrooms resting on a serving tray mere minutes before they would be introduced to the hungry post-wedding crowd.  Anyone who is or has been involved with catering or restaurants will know how incredibly funny that notion was.  Over and over I bring a camera to events telling myself THIS time I will have the presence of mind to snap the shutter at that moment the delicacies are perfect, and two moments before they vanish or become not so perfect. The

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Garbanzo Raisin Salad

July 1st, 2014 4 Comments

  My friend Robin gave me this recipe from the Real Simple magazine—she said that it has repeatedly been her potluck smash hit.  I made a couple of little changes, but not much.  Hearty yet lightly sweet-and-sour with a hint of cumin, this could do well in summer or winter.   All beans take a while to absorb the flavors of the marinade so it is a good one to prep ahead then add the greenery at the end.  If you’re starting with dry garbanzos,

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Lettuce Wrap BL(A)T’s

June 17th, 2014 1 Comment

  Gluten Free and Low Carb—perfect for summer!  You can put nearly anything in a lettuce leaf and it provides a handy shell to hold the flavors.  I often am looking for edible vehicles that can deliver the punch line and in the summer lettuce leaves are a refreshing meal-holding-husk.  But they can be a little messy so watch out for those after-Memorial-Day white pants.    . Fillings can be as simple or complex as you want to create.  A vegan alternative to bacon could be

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Orange Rice Salad

June 5th, 2014 No Comments

  It’s amazing how much trust is involved in cooking for groups of people.  Individuals allow a complete stranger to set comestibles before them that will soon become a part of their bodies, ingested and integrated into their cells.  How crazy is that?  I am humbled by the confidence that is given to me.  The palette is the flavors and colors of the harvest, then it is activated to become a living part of the willing recipient.  This art may not last long

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Revisiting Roasted Tofu with Spicy Peanut Sauce

May 22nd, 2014 No Comments

    Skewered roasted tofu with a peanut sauce is one of my all time favorites for catering, and it’s pretty awesome for eating at home too. When I began this site I wanted to start with some of my crowd-pleaser recipes, dishes that I knew and loved so you could get a feel for my style of cooking.  Two and a half years later seems like a good time to dig up and recirculate a few, just for fun.  This was

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Smoked Salmon Cakes

May 8th, 2014 No Comments

  These buddies were a scrumptious success at a luncheon I recently catered.  You can make them without smoking the salmon, of course, but smokiness adds a rich depth, a ‘something extra’, oooh I could even say “je ne sais quoi”…whatever you want to call it, it will compel you to eat at least ten of them.   Do you need a smoker?  No, a charcoal grill works splendidly.  My grill-guru cousin swears by the Weber grill for all of his smoking activities.  There are smoker boxes for

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