Archive for the ‘Vegetarian’ Category

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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Plum Ketchup

October 14th, 2014 1 Comment

  (A visit to the Niagara Escarpment, more photos below…)     Close your eyes and open your mind to let ketchup become more than you think it is.   That red puree we think we know so well has origins in China (doesn’t nearly everything?!?) as a fish-sauce condiment called kê-chiap or ke-tchup (From slate.com “the syllable tchup—pronounced zhi in Mandarin—still means “sauce” in many Chinese dialects”) made from fermented fish and spices.  During centuries of its evolution the base ingredient of ketchup has shifted to salted anchovies, then soybeans were used in certain regions,

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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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Tarragon Sugar and a Faroe Islands dinner

September 23rd, 2014 8 Comments

… Fresh tarragon with sugar was not my original idea, but reading it in a menu convinced me this was the meal I wanted to attempt to recreate for a Scandinavian dinner for my friend Dennis, the generous Dane who loves to host elaborate festivities. The Faroe Islands were the geographical highlight of this year’s feast, small bits in the North Atlantic between Norway, Scotland and Iceland, an autonomous country within the Kingdom of Denmark.  Puffin, seal and whale blubber are common foods eaten there…but we

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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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Iced Nutmeg Cucumber Tea

August 22nd, 2014 No Comments

Nutmeg Iced Tea is great for a summer’s day, so here are photos of a divine location to relax with a glass—a gazebo co-created by Scott and metal-master friend Hung Van Pham.   This is the initial design in miniature, before it took an evolutionary turn to include metal.   The top…not in miniature   The frame upside down under construction in Hung’s shop, with bracings . Hand-beveled boards for the sides of the gazebo   The awesome stainless steel centerpiece hanging from the crossbeams   Looking

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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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