AWE = Art, Wellbeing and Edibles.
Figs and Balsamic Vinegar…a match made in heaven! Rich, Deep Flavors with Sweet and Tangy, together they tango. Balsamic Vinegar Balsamic originates from the word ‘balm’ and years ago this rich caramel liquid was used for medicinal purposes such as curing colds and …
Potato salad you can take to a picnic and not worry about the mayo. I recently made this for an outdoor meal with 340 people. It held up well and tasted even better after it rested for a few hours. Because of the …
YELLOW! With the summer sun blazing every day, it seems like the season of yellow. Preserved lemons, a.k.a. lemon pickles, are known as a North African condiment but they appear in dishes all over the region. The entire lemon is preserved in …
. The idea is not to just find ways to substitute dairy, but to have a dish be whole and delicious on its own. To make good food. The role of ricotta in lasagna is to give some creaminess, some protein, and a mild …
. These are a few pictures of canapés-with-a-Scandinavian-twist (smørrebrød) from a recent Norwegian Independence Day (Syttende Mai) dinner. They were cute and tasty so I think I’ll add them to my list of Regulars. From the outside in: Smoked Pork Tenderloin with Parsley Shallot Butter and Star Anise …
I used to cook with tofu like I might cook a fish. Tofu is somewhat bland and fleshy but with a delicate texture…so I started using it as a blank slate for other flavors. This concoction became a Deli sandwich, served with a Lemon …
Last fall we bought an extra turkey —we love turkey and can’t figure out why we don’t eat it all year round. This week we cooked it because it’s been so cold and rainy that the idea of a warm oven and turkey aromas …
My little mantra after each recipe is “Taste and Adjust” but people often ask me “How do you know what to add? How can I taste and adjust if I don’t know what will help?”. So here are a few basics about seasoning, hopefully they will …
Green green green—after numerous May snowfalls, finally Spring has erupted into GREEN around here! And with it I want to eat more green. I found watercress in a store recently and it seemed like the perfect addition to a Spring dinner. Watercress grows …
These little buddies are great for parties (graduation season is approaching…) or you could make them as larger patties and serve them for supper. They’re even good as leftovers and road food. Because they have a medium-mild flavor I often serve them with a …
My sister made this dish for our sister’s weekend and we devoured it—she said that even her finicky teenage boys love it. The chicken makes it a meal but I’ve also made it without the chicken and it was scrumptious. When my sister started …
I needed to stop and stretch my legs on a recent road trip, and stumbled upon this Miniature Museum near the Amana Colonies in Iowa. There were more than a few moments of Twilight Zone flashbacks… . Mini-Americana and the dream of Henry …
I know I keep saying this…but this soup really truly was one of the favorites at the Deli. The silky broth texture was such a treat. My friend Kristen shared many a great recipe with the Deli and Hmong Market Soup was no …
In 2009 my friend Liz gave me the book The Artist’s Way. It was the perfect moment in my life for such an undertaking and I dove into it headfirst, letting it do its magic on me. . The Artist’s Way is a …
. Let’s start with a few images from a weekend in a cabin with my sisters…as you can see it was full of hardship and suffering! My favorite is the top photo taken by my sister. . Girls with blow torches! . This …
Here is the second part to the GF Samosa post I did last year after the Edible Alien Theatre performance: “In Profundus“. The first post was the vegetarian version and here is the beef option we served on these awesome Rorschach inkblot triangular plates that …
Spring! It’s here, complete with snow that will soon turn to muddy slush. I don’t have anything poking through in the garden yet, but our local hoop house gardeners soon will and I’m ready for some good greenery. This soup was …
Recovering from the trip and waiting out the minimal income of the pre-catering season, I’ve been trying to not go to the store unless absolutely necessary (coffee, cream…). This means scrounging through cupboards, ransacking the refrigerator and rummaging through the freezer to use …
We arrived home last week from our Northwoods sabbatical and the skis are now tucked away into their bags and rack, waiting patiently for the next snowfall or the next season. The trick now is to somehow maintain those warm-fuzzies of a less complicated …
I often call myself a 1/4 Extrovert and 3/4 Introvert and being alone most of the time is fine with me. But once in a while I love a gathering, the Exchange. My friend Dennis recently taught me a Danish word with no …