Feeding the Bensons

Afternoon & Evening "Tea"

2012-01-25T17:21:00.000-08:00

Early dinner/tea of grilled cheese. But not any grilled cheese - this one had Blarney cheese and orange marmalade on homemade white bread. Sounds odd, tastes awesome.

A friend is coming over after we put our respective kids to bed (which, at the rate Reg & Cass are going, is going to be in about 20 minutes...) We're watching Jane Eyre and eating scones with homemade strawberry jam and Devon cream actually from Devonshire, England. It just doesn't get better than that. With some herbal tea (because Earl Grey at 8PM is a bad idea), a glass of sherry and a fire in the fireplace, we'll be transported back to the time of corsets and waistcoats, forbidden love and mad wives.

Not a bad way to spend a rainy Wednesday evening.

Citrus & Rum

2012-01-24T12:37:00.000-08:00

Cleaning out the refrigerator yesterday I discovered some aging fruit (2 mandarins, 1 tangerine, 1 lime, 1 lemon, 1 pink grapefruit). I juiced them all and concocted this cocktail with some of my new Jamaican dark rum.

1/2 c mixed citrus juice
1.5 ounces dark (not spiced) rum
1.5 ounces simple syrup (to taste)

Shake with crushed ice and strain. Garnish with slice of citrus. Serves 2.

Pantry Love

2011-12-02T14:19:00.000-08:00

Before

After

Amazing what a trip to IKEA (or two) can accomplish! We stored the shelf and rod in case we ever decide to turn this back into a coat closet. So much more space, all the liquor (and the potatoes and the homemade sauerkraut) could go back in the pantry. Which now has a lock. Because of Reg.

Thanksgiving for Five...ish.

2011-11-24T17:27:00.000-08:00

Pomegranate Clementine Martini

Fresh Crab Dip on Wheat Crackers

Apolloini Vinyards Pinot Grigio

Herb Roasted Turkey

Cider Pan Gravy

Mashed Potatoes

Apple Sausage Skillet Dressing

Green Bean Casserole

Cardamom Rolls & Swedish Limpa Bread

Spiced Cranberry Sauce

Pecan & Pumpkin Pies with Whipped Cream

The only things not from scratch were the wheat crackers (I have to draw the line somewhere) and the onions topping the beans (because we needed a little bit of nostalgia.) If I get around to it this weekend, I'll post the recipe for Limpa bread. Ted will eat the turkey, the breads, the cranberry sauce and the pies. Reggie will eat the rolls, the whipped cream and maybe the cranberries and turkey. Cassie will eat... the rolls. Maybe. Or maybe she'll have Cheerios. But you know what? It doesn't matter because the best part of this holiday is the ~~football family~~ leftovers. Happy Turkey Day One and All!!

Gobble Gobble!

2011-11-21T16:07:00.001-08:00

Turkey in a nest!

We Love Sun Gold Farm!

2011-11-21T16:03:00.000-08:00

See the side bar for contents.

We will miss everyone at Sun Gold. Thanks to them, I will not need to purchase potatoes, pinto beans or squash until next autumn.

Anyone want a squash? I have fourteen...

Cider Pork and Cabbage

2011-11-02T12:04:00.000-07:00

Here it is, AW - Enjoy!

2 pounds stewing pork (country ribs, blade chops, etc.)
salt & pepper
1 small head green cabbage, cored and cut into 1/8ths
1 t caraway seeds
1 small leek or onion, sliced
1-2 firm apples, cored and quartered
1/2 c cider (hard or regular)

Cut pork to fit your slow cooker, then season with salt & pepper
Place cabbage in bottom & sprinkle with caraway
Layer pork with onions, then top with apple wedges
Pour over cider, cover and cook on low 8 or so hours

Note: I often add a can of drained kraut on top of the cabbage, then sprinkle it with 1 T brown sugar. This dish will create quite a bit of liquid so either drain it or serve it over something absorptive like rice or barley.

Serves 4-6

Mushroom Farro Soup

2011-11-02T11:56:00.000-07:00

This was intended to be "Mushroom Barley Soup" but I am - gasp! - out of barley. Shocking, I know. But thanks to this substitution, the soup was ready in under 90 minutes because farro takes only 10-15 minutes to cook.

2 T oil, divided
2 medium carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1/2 pound mixed mushrooms, chopped
2 stalks celery, chopped
1 small leek, chopped
2 t dried thyme
1 bay leaf
1/4 c white wine or dry vermouth
4 c chicken stock (mine was homemade & very low sodium)
4 c water
salt to taste (I used about 1 T)
1/2 c farro

In large Dutch oven, brown carrots and parsnips in 1 T oil, then remove
Add 1 T oil and brown mushrooms
Deglaze with vermouth
Return veg to pan and add remaining ingredients except farro
Bring to a boil & simmer 30-45 minutes until reduced by about 25%
Add farro and cook until tender

The reason this soup is so good is the browning of the vegetables, especially the mushrooms. That, and the chicken broth, give it a great color and richness you don't often get in vegetable soups. Honestly, I could probably pass this off as beef barley; the mushrooms have a meaty texture that mimics meat. Very low fat, low calorie, lower carb, high in fiber and vitamins, yadda yadda yadda... Love me a guilt-free bowl of yummy soup!

Quinces!

2011-10-30T13:06:00.000-07:00

(photo courtesy of Wikipedia)

Yet again, how I wish for smell-o-vision. Few things in the world smell better than a quince. When Sun Gold Farm posted on Facebook that they were harvesting quince for the markets this weekend, we immediately made plans to go. I love quince - paste, jam, sauce, pie, etc. There are, however, two problems with this beautiful fruit. First, they're wicked difficult to cut (imagine a beet or Hubbard squash). Second, you cannot eat them raw. But neither of these faults deter me from buying them each autumn. I took three, peeled, seeded and diced and dumped them in my slow cooker with an equal amount of Jonagold apples. In a few hours time, I'll have the most divine quince-apple sauce you can imagine - sort of tart, vaguely floral, reminiscent of pineapples. I kept the prettiest quince on my desk to enjoy the fragrance until I decide how to make a pie out of it. Quince are in season very briefly and don't travel well, so pick one up when you find it. You won't regret it!

I Love Autumn

2011-10-30T11:30:00.000-07:00

I love the weather. I love the crunchy leaves. I love the colors. I love the produce. Swoon. Here's what' in our house right now:

Dry Storage: sweet onions, shallots, garlic, garnet yams, purple potatoes, red bliss potatoes, delicata squash, acorn squash, ambercup squash, sugar pumpkin, and the ugliest squash I've ever seen (not to be found anywhere on the internet!)

Do you know me?

Vegetables: red cabbage, green cabbage, white cauliflower, orange cauliflower, Brussels sprouts, broccoli, carrots, parsnip, rutabaga, scallions, leek (no joke - it's 3' long), orange peppers, celery, cucumber, crimini mushrooms, chanterelle mushrooms, button mushrooms, lacinato kale, Russian kale, spinach, Swiss chard, arugula, frisee, red beets, golden beets, ginger, dill, parsley, chives, lemon thyme

Fruits: kiwi, red grapefruit, oranges, lemons, limes, clementines, red grapes, bananas, cranberries, bosc pears, pomegranate, peaches, quince, plum tomatoes, cherry tomatoes (still from my front yard - that bush won't quit!)

Apples: mustu, jonagold, honey crisp (1.5 pound - bigger than the pomegranate), ambrosia, white pinter pearmain, spitzenberg, sweet orin

Life is very, very good.

From Warrens, With Love

2011-10-24T19:05:00.000-07:00

All of you from Wisconsin: Take the time next year to attend the Warrens Cranberry Festival. It is simply amazing - part flea market, part carnival, part craft show, part farmer's market. And delicious food everywhere. I get misty-eyed thinking of the fried cheese curds (worth driving two hours each way from Madison just for those), the cider, the sausages... sigh. But the one thing I can easily recreate here is our favorite dessert. Enjoy!

Per Person:

a crisp apple, preferably on the tart side, seeded & chopped

a handful of fresh cranberries, roughly chopped

a half a handful of nuts, preferably pecan, chopped

a drizzle of good caramel sauce, as much as you need

a squirt of fresh whipped cream - not the fake stuff, please

No exact amounts, any kind of apple you like (or have laying around), and dried cranberries will do if that's all you've got. But honestly, I made it with the dried ones this evening and it just wasn't the same. There's something about the sharpness and pop of the fresh ones that really makes this dessert. Toothless Ted loved it; he's missing candy apples this year!

Pumpkin Spice Granola

2011-10-24T09:22:00.000-07:00

As we know, if you add the words "pumpkin spice" to just about any food, I'm there faster than you can say "jack-'o-lantern". This morning I'm trying my hand at Pumpkin Spice Granola. As I didn't feel like defrosting applesauce I did a reverse substitution - I used canola oil (applesauce is frequently used to replace oil in cake & muffin recipes.) The house smells amazing, I used another half cup of pumpkin (leftover from this morning's pancakes) and I get to fill up my granola container. Now... what to do with that last half cup of pumpkin...

Vegetarian Lasagna

2011-10-23T13:36:00.000-07:00

How is it I have never posted a recipe for lasagna? This is my standard, to which is often added eggplant, mushrooms, zucchini and/or sausage. As I have none of the above right now I'm sticking with the basics.

For the filling, combine:

16 ounces ricotta

3 boxes frozen spinach, thawed & squeezed dry

1/2 t nutmeg

1 T Italian seasoning

1/2 t red pepper flakes

1 t salt

2 eggs

Layer in 2 8x8" or 1 9x13" pan:

1 package lasagna noodles, cooked

1 qt. marinara, homemade or not

16 ounces mozzarella, shredded

ricotta filling

Bake at 350 on baking sheet for 45-60 minutes, until brown and bubbly. Then - here's the crucial step! - let it rest on the counter for at least 15 minutes before cutting.

Puffy Pockets

2011-10-17T19:01:00.000-07:00

This one's for you KG - happy birthday!

2 T olive oil

1 medium onion, finely diced

1 bunch greens (kale, chard, spinach), about 6 c, chopped

2 cloves garlic, minced

pinch of red pepper flakes

2 ounces feta (or chevre), crumbled

1 sheet puff pastry, defrosted and cut into 4 squares

1 egg, beaten with 1 T water

Preheat oven to 400 degrees
Brown onions in oil, then add greens and cook until wilted
Add garlic and flakes and cook until fragrant
Cool and toss with cheese
Divide into four portions, one on each square of puff pastry
Brush two edges with egg, then fold into triangle
Crimp edges with fork and dock top 3 times
Brush with egg wash
Place on lined sheet and bake until golden brown and puffy, about 30 minutes

Makes four pockets

And for the other sheet of pastry in the package...

1 bar good chocolate, your choice

remaining sheet of pastry

remaining egg wash

Cut dough into 8 squares
Place one square of chocolate in each and seal as before
Place on lined sheet and brush with egg wash
Bake until golden brown and puffy, about 15 minutes

As far as we're concerned, just about anything tastes good wrapped in puff pastry. Leftover chicken curry, cooked broccoli & cheese, sun-dried tomatoes, basil & cheese, beef stew, apple pie filling... the possibilities are endless. The most difficult part of working with the pastry is remembering to thaw it in the fridge (overnight) or on the counter (30-40) minutes until it is pliable but not soft. Heck, you don't even have to fill it - the recipes for cheese straws or Napoleons are on the package and are fabulous.

Hungry, Were We?

2011-10-08T12:57:00.000-07:00

I made zucchini bread a few weeks ago. It was, as usual, quite good. So good, in fact, that while I was upstairs folding laundry Reg decided he wanted more. He went downstairs, got a stool and brought it to the kitchen. First he tried to cut it (yikes - I thought the knives were out of his reach!), but couldn't manage that, so he put the knife back in the block. Fingers worked just fine gouging out the top of the loaf. Ted apparently stood there and watched the whole thing, not thinking to comment or stop him, but waiting to report on it after Reg had eaten his fill and gone back to his toys. "Mom! Reg needs his hands wiped..." was the first I knew that anything had occurred.

That kid is too smart for his own good.

Too Cute!

2011-10-08T12:51:00.000-07:00

Our lone watermelon (shown with medium sized apple for scale.) It was yummy!

Pumpkin Spice Latte

2011-10-05T10:16:00.000-07:00

Few things I love more than a food whose name begins with "Pumpkin Spice ___". Bread, cupcakes, pancakes (made this morning), soup... you get the idea. Each autumn I look forward to the arrival of the PSL at Starbucks, only to forget how SWEET those things are. Yikes. Besides, at $3+ a drink, I usually reserve them for our free drink coupons.

This morning (post-pancakes, which were a hit) I made Pumpkin Spice Syrup. Very easy, pretty quick and very, very good. I love autumn!

Football Sundays

2011-09-25T13:37:00.001-07:00

Like many women, I am a Football Widow. This used to irk me a whole lot more, but now that he actually gets paid to watch (and write about) the Packers, I try to keep my whining to a minimum (key word: try.) Instead, I've kept busy today. A little too busy, if you ask my knees.

Today was the last day of the very successful Woodstock Farmer's Market. We really enjoyed having it so nearby. Hopefully it will be bigger and even better next year. In addition to our CSA basket from Sun Gold Farm (see side bar) I picked up ten pounds of tomatoes for $10. Combined with the tomatoes in my basket and the ones I grew, that meant about 20 pounds of tomatoes to process this morning. Two-thirds of it went into a borrowed dehydrator. One-third is slowly simmering away with onions & garlic to make pizza sauce. Red Bartlett pears and McIntosh apples are in the slow cooker with brown sugar, cinnamon, cloves and nutmeg, starting the slow process of becoming apple-pear butter. I still have a pile of peaches to make freezer jam, but a few of them are firm, so that will likely wait a day or two.

Next up, after a well-earned rest and homemade gingerbread latte, is stirring up some pancake mix and popping a rhubarb crumble into the oven. Dinner tonight is meatloaf, mashed potatoes with caramelized onions and broccoli. But the thing I'm looking forward to the most is a Tomato-tini.

I've wanted to make one of these for years. As I seeded and pulped the tomatoes, I strained all the juice in a colander. Since I didn't use a cheesecloth, my juice has a beautiful pink hue instead of the classic clear gold look. I will chill my glasses and vodka and greet my (hopefully victorious) husband at the door with a cocktail in one hand and a plate full of All-American good cooking in the other (how very 1950's of me!)

Things I Miss

2011-09-22T16:04:00.000-07:00

From my childhood - the bbq riblets at Pine Wood Lodge in Rhinelander, WI.

From my years in Madison - the filled croissants at L'Etoile and Michael's frozen custard.

From Chicago - Italian Beef.

From my house - peanut butter.

God, how I miss peanut butter. With strawberry jam on wheat bread. Peanut butter chocolate chip cookies (dough.) Ants on a log. Satay chicken. PB and bacon on toast. Off a spoon. The list goes on. I think I ate three peanut butter sandwiches on my vacation in DE just because I could.

You never know how much you'll miss a food until you can't have it. When we learned - the hard way - that Reg has an (albeit mild) peanut allergy, an entire avenue of "feeding picky eaters" vanished from our lives. Gone are the peanut butter sandwiches, peanut butter on crackers, granola bars of the past few years. Gone is one of the few forms of protein Cass would eat (honey roasted peanuts were a favorite.) With his doctor's permission, we will try peanuts again before he enters school as many children outgrow this allergy.

Until then... *sigh* I miss you, peanut butter.

Vegetarian Times

2011-09-11T14:09:00.000-07:00

A small glimpse of the bounty - the beans would fill the entire basket.

Ah, the joys of September... Beautiful weather, school starting, produce coming out of my ears. We seriously need to do some vegetarian meals this week, partly to make up for this weekend (sausage anyone?) but mostly to be able to shut the refrigerator door. Not kidding. The lettuce and beans have taken over. I blanched and froze FIVE POUNDS of green beans this morning. Five more pounds of tomatoes are slow roasting in the oven. I left the largest of my two 12+" heads of lettuce on my neighbors' front step (hope they find it!) And don't get me started on the zucchini. I can't face the zucchini yet.

This week will feature eggplant & zucchini parmesan, something involving leeks and a lot of red potatoes (soup? quiche? who knows), salsa of roasted corn, tomatillos & avocado on top of... I've no clue. Chicken or fish, likely. Oh, and the parsley. The four (five?) bunches of it need to be made into pesto sometime soon. Like today.

I need a rabbit. Or a child that will eat something green.

Toe-may-toe, Toe-mah-toe

2011-09-04T11:55:00.000-07:00

That's five pounds of tomatoes folks. Some from my yard, some from our CSA. Big ones, little ones, slicing ones, cooking ones, yellow, purple, orange, green & red. I plan to dry the Roma tomatoes and roast many of the cherry tomatoes. The large slicing ones will be used in sandwiches and the smaller slicers in salad. If only I could get the kids to eat them in something other than tomato sauce on pizza...

A Tale of Two Soups

2011-09-01T17:00:00.000-07:00

I had five ears of corn in my refrigerator, leftover from Sunday's CSA basket. By now, it isn't at it's peak anymore, but is just fine for soup. However, five ears is a lot for one pot of soup. So I made two.

Northern Corn Soup: fresh corn, red potatoes, chicken broth, onions, bay, dill, evaporated milk and sharp cheddar. Served with cheese herb bread sticks (TJ's, not mine.)

Southern Corn Soup: fresh corn, pinto beans, fresh tomatoes, onions, cilantro, cumin, chili powder, chorizo. Served with tortilla chips and homemade guacamole.

All the herbs and vegetables came from our CSA & farmer's market, so I'm feeling quite virtuous. We'll see which one is the bigger hit at dinner.

Lemon Curd Ice Cream

2011-08-22T12:05:00.000-07:00

I love lemon. I love lemon curd. So lemon curd ice cream? No brainer. I made this recipe last time and thought it was a bit sweet, possibly due to my use of (gasp!) purchased curd. This time I'm omitting the sugar and partially freezing it in the machine before pouring it into popsicle molds. Yay for dessert!

Lemon Curd Ice Cream

1 10 ounce jar lemon curd - I used Dickinson's both times

1/4 c milk

1 c heavy cream

Scrape lemon curd into large bowl
Whisk in milk until most of the lumps are gone
Whisk in cream
Pour into chilled ice cream maker and freeze according to manufacturer's directions

That's all folks!

Thanksgiving in August

2011-08-21T12:07:00.001-07:00

Sort of like Christmas in July, but not.

I had a turkey in my deep freeze that needed eating. There are frozen cranberries in the kitchen, along with the end pieces of about 40 loaves of bread. Turkey and stuffing it is! I'm almost done roasting the turkey and plan to reheat it later with gravy. Yes, it's hot here. Yes, this means I have to run the AC (likely to happen anyhow.) Yes, this seems like an oddly heavy meal for this time of year. But you know what? There are only so many salads and and plates of grilled zucchini I can eat. Besides, doesn't a club sandwich with gorgeous tomatoes from the garden sound divine?

Pizza?

2011-08-19T17:17:00.000-07:00

"We're having pepperoni pizza? Yaaaay!" Apparently I have made Teddy's day.

Cass gets parmesan breadsticks. The boys will share pepperoni pizza (with itty bitty pepperoni slices - they're just so darn cute!) We're having pizza with pesto, fresh oregano flowers, zucchini, mushrooms, pepperoncini and - what I lovingly call - cheese bits. You know, those leftover cubes of miscellaneous cheeses you find in the drawer, purchased who knows when (because the labels are long gone,) and threatening to evolve into a new life forms. Grate them all together, add a little mozzarella to bind them to the dough and cross your fingers. It usually turns out fine.

The pizza stone is heating and something tells me I should have cleaned it a bit better after the last pizza. Oh well. I had planned on reinstating the "Friday Pizza & a Movie" tradition, but this afternoon - faced with three whiny, hungry kids - I made popcorn and put in Wallace & Gromit. The kids shared popcorn so nicely I was absolutely amazed. If they want another movie after the pizza, they're going to have to convince Papa 'cuz I'm ready for this day to be done.

A long, hot shower, a manicure and a glass of wine. What? Isn't that how you spend your Friday nights?

Salad Days

2011-08-16T08:50:00.001-07:00

I like salad. I do not like lettuce. Naturally, I therefore have 3 heads of the leafy red stuff in my refrigerator. They balance the 3 heads of cabbage. CSA's are a mixed blessing.

Yesterday's lunch was a Greek Salad: lettuce, tomato, feta, green beans, jicama, pepperoncini, Kalamata olives, squash and pesto white beans.

Today will be Summer Fruits: lettuce, peaches, blackberries, radishes, honey Gouda, sliced almonds and baked tofu.

Tomorrow... Something Southwestern-y maybe. Need to use up the jicama and cilantro in the fridge.

See - I'm trying to like the lettuce!

Happiness Is...

2011-08-16T08:42:00.000-07:00

... the first cherry tomatoes of the season, picked by my oldest.

... the little guy, face alight, saying "Nanaa!", because no meal is complete without a banana.

... my girlie eating an entire bowl of cinnamon oatmeal by herself.

... "Pizza & a Movie (& a Scotch Tasting)" party with friends.

... knowing that tonight I'm having a homemade chicken pot pie for dinner (rather than my usual "Brandon-is-gone-so-I-eat-cereal" option.)

... coffee.

It's the Little Things

2011-07-31T14:58:00.000-07:00

...like homemade chocolate-coconut cupcakes, that make a birthday special.

Dinner Party

2011-06-18T10:43:00.000-07:00

Yesterday was 70 and sunny. Today is 60 and rain. Guess which day we're having a bunch of adults & rambunctious kids over for a cocktail party?

On the Menu:

Any kind of cocktail/beer/wine you could possibly want.

(I love these people!)

Cheeseboard of Cave Aged Gouda, Irish Cheddar, Le Delice de Bourgogne, & Flatbread

Tuscan Melon with Prosciutto

Nectarine, Mint, Chevre & Honey Toasts

Tomato & Basil Bruschetta

Asparagus, Pepper & Mozzarella Skewers

Pineapple & Strawberry Kabobs

Homemade Lemon Curd Ice Cream with Blueberries

For the children... Hot Dogs and Cheetos. Sigh.

Will It Rain?

2011-06-15T18:53:00.000-07:00

It has rained on and off all day. I know - Portland, shocking. Rather than risk a dousing (which I got picking flowers this morning) I used my grill pan to make lemon-thyme lamb, sweet onions, mushrooms, asparagus, strawberry tomatoes and a yellow pepper kabobs. The trick is to thread each food separately to adjust for the individual cooking times. Things like the peppers, onions & mushrooms, which tend to spin on a skewer when you try to turn them, get threaded on two skewers. Served with naan it was an awesome meal, with plenty of leftover veg for quesadillas, omelets, etc. Ted was fascinated by this entire process.

Not that he would eat any of it...

Happy Anniversary to Us!

2011-06-05T14:29:00.000-07:00

We celebrated at Farm Cafe last night. I had a fabulous cocktail called a Paper Plane - think Lemon Drop, but with bourbon. Frighteningly good. So good I could have gone through three of them without thinking. Thank goodness I have some restraint.

We started with Broccoli Fritters. Brandon had Roast Chicken with Mashed Potatoes and Kale (oh, so good.) I had Grilled Ling Cod with Asparagus, Turnips and Radishes. I've always wanted to try cooked radishes and they were really quite good.

We finished with a Dulce de Leche cheesecake for Brandon and a Strawberry Napoleon for me. Everything was fresh and local and out of this world, as usual.

This morning - our eighteenth anniversary!!! - I made cinnamon rolls, strawberry & peach salad and a quiche with bacon and asparagus. Lunch was reheated quiche after four hours weeding/planting/getting filthy in the garden. (I'm so going to pay for that tomorrow...) Dinner tonight will be Greek grilled pork ribs, lemon asparagus and tomato crostini. For dessert, I've made a vanilla bean cheesecake with sherried strawberries.

Yes, that's a lot of cheesecake. All are wonderful, but none compare to our Amaretto Fudge cheesecake wedding cake. Anyone remember that? I wouldn't be surprised. All in all, a great way to celebrate. Tomorrow (the sixth) marks our twentieth anniversary as a couple. It all started with a date to see Robin Hood, Prince of Thieves. Ah, the 90's...

Volcano Cake

2011-05-17T19:22:00.000-07:00

Our usual birthday cake - banana chocolate chip with chocolate cream cheese frosting. The rocks were edible (tasted like M&Ms), the boulders were like giant (and rather gross jelly beans), the lava was regular frosting topped with that nasty red gel you get at the grocery store. Thanks so much to Beth for the tiny dinosaurs - this wouldn't have worked without you!

Dino-Mite!

2011-05-14T08:45:00.000-07:00

Tomorrow is Ted's Dino-mite birthday party. On the menu:

Carnivore: dinosaur shaped chicken nuggets (I know, eew.)

with lava (ketchup) and primordial ooze (honey mustard sauce)

Herbivore: dinosaur shaped almond butter sandwiches

Pterodactyl Nests: black grapes in shredded carrot nests

Triceratops Horns: Bugles

Volcano Cake: mountain shaped cake decorated with tiny dinos

Swamp Juice: pink lemonade

Sounds healthy, huh? Well, it's a dozen six-year-olds. I'm not serving canapes and crudites!

Fromage Fort Mac and Cheeses

2011-05-05T09:33:00.000-07:00

You all know what fromage fort* is, right? Well, this is the noodle version. I pulled all the bits and pieces of dying cheese from the drawer, as well as a few other items hanging out in the fridge, and made this ultra-rich mac and cheese. Due to the nature of this recipe, I don't have precise measurements, but you'll get the idea.

1/2 pound elbow macaroni, cooked and drained

2 slices bacon **, julienned

1 medium shallot, finely diced

handful of asparagus, chopped (9 fat spears)

2 T garlic olive oil

2 T flour

1 can evaporated skim milk

pepper to taste (cheese + bacon = plenty of salt)

Tillamook medium cheddar - 2x4x4" block, shredded

Dubliner Irish cheddar*** - 1x1x4" block, shredded

1/3 package lite cream cheese

Trader Joe's mozzarella - 2x3x3 block, finely diced****

Fry bacon in pan to crisp. Reserve and drain off excess oil.
Saute asparagus and shallot in bacon grease until soft.
Make bechamel sauce from garlic oil, flour & milk.
Melt in cheddars and cream cheese, then add pepper to liking.
Stir in reserved bacon, pasta and vegetables, then add diced mozzarella
Pour into sprayed baking dish of your choice
Bake at 350 until bubbly and golden (25 or so minutes), or be like me - forget to preheat oven so reheat the whole dish in the microwave.

This is incredibly rich. If I had an ounce of forethought I would have served an astringent salad or bitter greens with it. As it was, a glass of milk worked nicely. This should serve 4-6, depending on your appetites.

* This recipe is awesome. I love Alton.

** My bacon was precooked, so very easy to slice and only took a minute to crisp. As such, it did not produce much grease to saute the veg. Adapt according to your bacon.

***Ted calls this "Bicycle Cheese". Look very closely at the label and you'll see why. It is a dry, sharp white cheddar that adds a real bite to the dish.

**** TJ's mozzarella is very creamy and, unless you partially freeze it, a real pain to shred. After shredding the cheddars in the Cuisinart, I switched to the chopping blade and made quick work of the mozzarella. I like to add it in at the end so there is some stringiness to the dish.

Happy Easter!

2011-04-23T12:37:00.000-07:00

We're having brunch with friends and, weather permitting, an egg hunt. Cannot wait!

Mimosas

Pimm's Cup

Marmalade Mustard Glazed Ham

Goat Cheese Tart

Roasted Asparagus

Deviled Eggs

Strawberries

Hot Crossed Buns

Chocolate Coconut Cupcakes

More Easter Candy Than One House Should Have

Happy Easter to All!!

Social Drinkers

2011-04-11T18:05:00.000-07:00

My grandparents were what you would aptly call Social Drinkers. Every day after work, my grandfather would return home to a martini before dinner. I never saw either of them drink more than two glasses of anything in one evening, but I also never saw them skip a cocktail hour. Occasionally the beverage would be a Brandy Alexander or Tom Collins, or even a beer on a hot summer night. But the old standard was - and I quote - "Vodka martini on the rocks, extra dry, two olives." I didn't learn until later that it was "one olive" before I came along and they discovered I like stuffed olives. Being good grandparents, they began ordering their drinks with two and then each giving one to me. Hey - it was the Seventies. They rubbed brandy on my gums when I was teething, too. Anyhow..... After 1986 I didn't see much of my grandparents, but by the time I reached legal age I still remembered their favorite cocktail, and after a few tries with various vodkas, discovered I liked it too.

Ten years ago this summer, my parent (no, I'm not saying which) died. Some months later I received an unexpected letter and check for close to $1000, the remainder of my grandparents estate. Standing in my living room, utterly flabbergasted, I mentally scrolled through the few memories I had of them from fifteen years earlier. Memories of grocery shopping with my grandfather (more on that later) and cooking ham with my grandmother. Memories of fishing at a lake in northern Wisconsin. Memories of dinner at "The Club", of Dover Sole with spinach (my childhood favorite - I was a strange child), of Shirley Temples and Martinis. I wanted to do something to honor those memories, so that weekend I went to Williams-Sonoma and purchased a full bar set. Decanters, shakers, the works. I christened it "The Taylor Memorial Bar Set."

This is a long lead in to tonight's cocktail. While rustling through the refrigerator for dinner, I came across a bottle of Lillet Blanc. Curious what I could make with it besides a Vesper, I naturally went online. Imagine my surprise when I found the "Mrs. Taylors", a tasty combination of gin, Lillet and orange (3/5).

So this toast's to you, Grandma and Grandpa Taylor - May there be plenty of olives in Heaven.

Is It Friday Yet?

2011-04-08T16:55:00.000-07:00

It is?

Oh good.

Too bad this Friday sucks. Brandon is at the ER for the second time today for sinus problems. Reg is POed at me because I won't give him a banana before dinner. Ted is just plain grumpy.

I've ordered pizza for the kids, the best Caesar salad in town for me and am now enjoying one of the cocktails from my list: the Whiskey Squirt. Not bad but not particularly exciting either, 3 out of 5, I'd say.

Now I'm off to slice a banana for the screaming one. Don't you want to be me?

Freezer to Freezer

2011-04-06T17:38:00.000-07:00

I moved food back into our kitchen freezer this afternoon. It looks so clean and organized! Not that it's usually a mess, but there are always half-full bags of corn or a bag of bread ends ready to attack every time I open the door. I decided to use some of the lurkers (i.e. things abandoned to the depths of my chest freezer last summer) to bake a pie - peach and rhubarb with a crust I had stashed away. I made a crumble topping from oats and granola to make up for the fact I only had one crust available. It looks and smells heavenly but, sadly, won't be ready to eat for a few more hours.

Like, after the kids go to bed.

Oh darn.

What To Do With a $3 Steak

2011-04-05T18:27:00.000-07:00

Why, top it with blue cheese, of course! I picked up a small steak at the store the other day. It wasn't my favorite but it looked good and was cheap. I intended to marinate it, grill it and put it in fajitas. Unfortunately, I forgot all about it. By the time dinner rolled around it was too late for a marinade. Instead, I seasoned it and pan-fried it on high for just a few minutes per side. Topped with some Amish blue cheese it wasn't too bad. Not great, but good enough to satiate my beef craving. With a baked potato and roasted asparagus - gosh, I love spring! Chives, asparagus, yum, yum, yum - I poured the rest of the Cabernet from the other night. So while my husband and eldest child are at an NBA game, I shall enjoy a glass of wine and the knowledge that I have one less child to wrestle into pajamas tonight. Cheers!

Fabulous Friday

2011-04-01T17:44:00.000-07:00

I'm enjoying a Columbia Crest 2008 Cabernet Sauvignon with my Beef Bourguignon, mixed Roman beans and fingerling potatoes with parsley. If I have to open a bottle for the beef, I may as well drink it! Sadly, I will be drinking alone. On the up side - Brandon gets the leftovers, which only improve with age.

Before you ask for the recipe, it's Julia Child's. The trick is to use really good ingredients. I chose a thick bacon from my local market, Angus beef tips and this nice (but not too nice) wine. The only change I made was in adding some caramelized onions I had languishing in the refrigerator. You can use cheap stew meat and brand name (Oscar Meyer, Farmland, etc.) bacon. You will get a good stew, but not a great one. Julia's method is foolproof and the results are worth the effort.

I Hate Thursdays

2011-03-31T16:52:00.001-07:00

No new cocktail today; I'm too irritated to bother mixing one. Instead I'm opening an Erath Vineyards 2009 Pinot Blanc. With any luck, I'll still have enough left to cook with... Oh, who am I kidding.

Ahoy There, Matey!

2011-03-29T17:34:00.000-07:00

I took some time this cold, rainy afternoon to put together a birthday gift for one of Ted's classmates. She is having a pirate party on Saturday, complete with treasure hunt. As we did pirates for his last birthday I have plenty of swashbucklin' gear stashed away. I lent her mom some of it and used a bunch of leftover scrap book papers and cut-outs to decorate a gift bag. Shiver me timbers - did it ever put me in the mood for a sea-fairing cocktail, a Salty Dog. Fresh squeezed red grapefruit juice, vodka and a pinch of Maldon sea salt. Quite tasty, Matey! At least a 4 out of 5.

The Cocktail Hour

2011-03-28T18:21:00.000-07:00

I love the cocktail hour. I need the cocktail hour. I spent two hours (while watching DVRed "Bones") the other night reading through my book on Martinis (a very loose definition) and a copy of Mr. Boston. I made notes of what liquors I had on hand and wrote down cocktails accordingly. I plan on trying one a day until a) tax season ends, b) I run out of liquor or c) my liver gives out.

Today's cocktail: Brown Cocktail - gin, light rum and dry vermouth. I picked this because it is garnished with a kumquat. And I have kumquats in the house. How often does that happen? I would rank this at 3 stars out of 5, a note I am making in the book for future reference. Gin is not my favorite and it is the predominant flavor here. I added a squeeze of lemon to round it out a bit... and because I had half a lemon on the counter.

It should go nicely with the rosemary, sage & lemon chicken I'm roasting to eat with Brussels sprouts and rutabagas. The house smells fabulous!

Feeding This Benson

2011-03-25T17:35:00.000-07:00

They say that the best way to improve your mood is to treat yourself well. From a culinary standpoint this means that instead of scarfing down a bowl of ramen and a bottle of beer, you actually take the time to prepare a real meal, even if it's just for you.

This has been a long week. A very long week. But today we got out of the house, did some shopping, ate Fritos and Cheetos for lunch (followed by sugar cookies - What? These are not your children.) It was wonderful after our week of quarantine. While at the store I picked up ingredients for dinner. For one.

As the children consumed various forms of fruit, wheat bread and cured pork products, I nibbled on a slice of fresh rosemary bread and sipped a local Pinot Gris. I lazily stirred risotto with asparagus and peas. I seared fresh Alaskan salmon with dill and lemon. I sliced a completely out of season heirloom tomato. By the time they were done and again enthralled by the magic of Pixar, I could sit down to a homemade, gourmet meal. Just for me.

...And Brandon, who will get the other half packed for his office dinner tomorrow.

Tax Season Woes

2011-03-23T21:15:00.000-07:00

Finding inspiration to cook right now is tough, what with Brandon working 7 AM - 11 PM, three "highly selective" (don't you love that euphemism?) eaters, all of which have been sick this week, and a kitchen freezer on the fritz for... good grief, I've lost count of the days now? Ten? Let's just say, the fact I actually made two meals from scratch in the past four days is something of a miracle.

I'm still eating out of my now incredibly packed garage freezer, which is good because the only time I've left the house in the last six days was for an hour at Trader Joe's on Sunday. This has been the longest Spring Break in history. Fortunately, everyone seems on the mend so I'm hoping to escape for a few hours tomorrow to hit Costco and Target with my friend SS. (Total aside: love her initials. So many possibilities - Spiffy Surfer, Shade Seeker, Sloppy Sipper - so little time!) Keep your fingers crossed that Reg holds down his ever so exciting dinner of ginger ale and oyster crackers or I'll hit day seven of quarantine and I think the Nice Men in the White Jackets will need to come and take me away.

Think they have vodka at the Funny Farm?

Cleaning Out the Freezer

2011-02-25T12:46:00.001-08:00

Over the next four weeks, we will be eating out of our freezer for the majority of our entrees. Here's the plan, frozen items marked in italics:

F 25 - chicken mushroom penne, zucchini, citrus salad

S 26 - grilled mahi mahi & pineapple, s&s cabbage noodles

N 27 - spaghetti & meatballs, Roman beans & roasted tomatoes

M 28 - cabbage rolls, beets

T 1 - chicken pot pies, salad

W 2 - soy chorizo tacos, roasted corn

R 3 - spanakopita, salad

F 4 - vegetable korma, naan

S 5 - Thai shrimp soup, eggrolls

N 6 - turkey & gravy, stuffing, roasted broccoli, cranberry sauce

M 7 - braised short ribs, barley, cabbage

T 8 - turkey tetrazzini, broccoli, citrus salad

W 9 - shrimp stirfry, brown rice

R 10 - BBQ turkey on buns, sweet potato fries, cole slaw

F 11 - Mediterranean pizza, salad

S 12 - tangerine salmon, bacon spinach, roasted purple potatoes

N 13 - pizza, bread sticks, salad, birthday cake (Cassie's birthday!)

M 14 - Swedish meatballs, nut bulgur pilaf, peas

T 15 - crab enchiladas, salad

W 16 - brats, smoked pork brown beans, Swiss chard

R 17 - corned beef & cabbage, potatoes & carrots

F 18 - roasted tomato soup, grilled cheese, veggie sticks

S 19 - orange shrimp, soba with bamboo shoots

N 20 - beef chili, corn bread, salad

Where I've Gone

2011-01-28T18:14:00.000-08:00

You may have noticed a dearth of postings lately. This is due to computer issues involving pictures and posting. And typing emails. And general nonsense. (Anyone feel like buying me a Mac for my birthday?)

Next week, Tax Season begins. This means Brandon is gone for all but bedtime, six days a week. For added fun, he will be out of town for all of next week AT THE SUPER BOWL. Lucky devil! I will be seriously overhauling our eating and schedules during the coming weeks so you can watch for a lot of changes. (Most especially, adhering to a meal plan! Thank you to this site for inspiration, something I sorely lack in January.)

Thanks for sticking by us and GO PACK!

Resolution

2011-01-15T10:46:00.000-08:00

My food related resolution this year is to cut myself some slack. Here in the Pacific Northwest we are blessed with a bounty of fresh produce for nine months of the year. Not only can we eat locally (generally viewed as within a 100 mile radius from your home), the majority of our produce comes from within 20 miles. This naturally changes during the winter. I have always felt bad about buying the imported fruits and vegetables but this year I resolve to let go of the guilt. So my oranges come from Florida, my bananas from Ecuador, my tomatoes from California. The cabbage, bean sprouts and apples are still local and we're still eating potatoes, yams and squash from our CSA and garden.

So we will eat well, getting our five or more servings of fruits and vegetables per day. Yes, the grapes came from Mexico, but the purple potatoes come from my front yard. Here's what's in our house today:

Vegetables: snap peas, spinach, cucumber, arugula, romaine, bean sprouts, crimini mushrooms, cauliflower, broccoli, avocados, carrots, peppers, celery, rutabaga, cabbages, kale, Brussels sprouts, tomatoes, onions, acorn squash, pumpkin yams, three kinds of potatoes, garlic

Herbs: basil, sage, parsley, chives, thyme, cilantro, mint, rosemary

Fruit: kiwi, grapes, blueberries, raspberries, lemons, limes, Meyer lemons, oranges, red grapefruit, pomegranate, tangelos, Granny Smith apples, Fuji apples, Bosc pears, Cara Cara oranges, Asian pears, bananas

For the Long, Cold Night

2010-12-21T13:01:00.000-08:00

At first, I thought a bottle of wine would be the perfect way to see me through this long, dark, husbandless night filled with obnoxious children and a gargantuan pile of laundry. Then, while reading Pink of Perfection, I spotted the Champagne cocktail. Clicking on that link led me to the Marasca Fizz - festive, fun, alcoholic. What more could a girl want?

Happy Winter Solstice Everyone!

Eggnog Pancakes

2010-12-19T08:41:00.000-08:00

Gingerbread pancakes and pumpkin pancakes always go over well in our house, so I thought I'd try that other seasonal favorite. These are light and fluffy with just a hint of eggnog. In fact, we did not tell the kids what kind they were (lest we get a battle) and they INHALED them. Reggie was done before Brandon and I sat down with ours. That kid will someday eat us out of house and home.

2 c all purpose flour
2 T sugar
1 t nutmeg
1 T baking powder
1 t baking soda
1/2 t salt
1 t vanilla
1 c eggnog
1 c buttermilk
2 eggs, beaten
2 T butter, melted & cooled

Combine all dry ingredients in a large bowl
Combine all wet ingredients in a medium bowl
Pour wet onto dry and stir until just combined
Allow to rest 10 minutes before cooking according to your preferred method - this will allow for the fluffiest pancakes

Feeds 6 normal people... or one Reggie.

Promise Me You'll Make These

2010-12-16T19:15:00.001-08:00

Pinky swear it.

I'm serious.

This is ridiculously easy, makes your house smell incredible and tastes... well, let's just say the prime rib-eye rubbed with cracked pepper and fresh rosemary I served it with paled in comparison.

The Best Mushrooms You'll Ever Eat

(Yes, you. The one in the back who "doesn't like mushrooms.")

Or, if you really like your relatives, quadruple the recipe and serve it with your Christmas roast. I'm considering making it instead of a Christmas roast...

Beef Barley Soup

2010-12-06T12:52:00.000-08:00

Soup's On!

1/2 lb lean beef, cut into fine dice
1/2 lb mushrooms, diced
1 T oil
3 small carrots, peeled and diced
1 medium rutabaga, peeled and diced
1 medium leek, chopped
2 stalks celery, chopped
2 bay leaves
1 small sprig rosemary
1/4 c red wine
4 c beef broth
4 c water
1 1/2 c cooked barley

Saute beef, then mushrooms in oil and deglaze with wine
Add with other ingredients (except barley & rosemary) to slow cooker
Cook on high for 4 hours
Add barley and rosemary and turn to low for at least one hour
Adjust seasoning with salt & pepper

Beans, My Way

2010-12-03T08:42:00.000-08:00

This one is for Cassie. Not my Cassie. This Cassie, who obviously eats beans. Unlike my Cassie, who won't touch them with a ten foot pole. Sigh.

As we know, I'm not the biggest bean fan, but making refried beans went a long way to converting me. Here is how I make all beans:

rinse beans and pick out any sticks, stones, etc.
put beans in a heavy pot and cover with cold water to cover by 1"
bring to a boil, slap on the lid, turn off the burner and walk away for an hour
drain beans and return them to the pot
cover again with 1" water and add seasonings (onion, garlic, bay, smoked pork bone, etc.)
bring to a boil, cover, reduce to a simmer
KEY STEP - check the beans for doneness after 15 minutes. Beans vary greatly in their cooking times, even among the same type of bean. You can't tell the age of a bean by looking at it, so your pinto beans may take 30 minutes one time and 45 the next. Once they're nearing your desired level of doneness, check more often.
once they're done to your liking, either drain off the liquid and discard it or keep it for your recipe (I keep it if I'm making refried beans or soup) and fish out any seasonings
spread your beans on a baking tray to cool and then either freeze or store in the refrigerator until ready to use

I've become a convert to dried beans and have taken to making large batches and freezing them in 2 cup servings. That way I can have black bean soup or hummus in two more minutes than it would take to open a can - beans thaw great in a microwave!

Spiced Cranberry Sauce

2010-11-25T12:10:00.000-08:00

Ted's Favorite

Spiced Cranberry Sauce

1 bag cranberries (fresh or frozen)

1 small apple, peeled and diced

1 orange, zest removed in strips, then juiced

1 vanilla bean

1 cinnamon stick

2 cloves

2 allspice berries

1 c sugar

1/2 c dried cranberries

1/2 c pomegranate seeds

In small pan, combine all but dried cranberries and pomegranate seeds
Cook over medium heat until thick
Remove zest strips, cinnamon stick, vanilla bean and spices (yeah... good luck fishing those out)
Add dried berries and seeds, then chill

The Most Important Part of the Meal

2010-11-25T12:02:00.001-08:00

Holy cow is this good. I made pumpkin bread pudding last month and divided it between two pans. I just baked the second one for dessert tonight and made Whiskey Cream Sauce to go over it. I'm considering just eating the sauce for dinner. It's that good.

And From the Other Side

2010-11-25T10:07:00.000-08:00

Brandon's mom always made crab dip at the holidays. Because hers contained (shudder) Miracle Whip, I've made some alterations over the years. I have made this with canned or fresh crab and, frankly, save your money and use the canned. If you're really trying to impress people, top it with some fresh lump crab or caviar. Otherwise just dig in with the traditional scoop - Wheat Thins.

Crab Dip

8 ounces softened low fat cream cheese
1/4 c light mayonnaise
1 t Worcestershire sauce
1 T prepared horseradish
zest of one small lemon
1 can lump crab meat, the best you can find

In large bowl, whip together all but crab until light and fluffy

Drain the crab and fold in

Chill for several hours before serving

Memories of Home

2010-11-25T08:48:00.000-08:00

Everyone has a food that reminds them of home for the holidays. This is mine - Cardamom Bread. I cannot believe I've never posted this recipe. My family is Swedish & German and every holiday included Limpa (Swedish Rye Bread) and Cardamom Bread. I've been making this recipe since high school (please don't do the math on that; suffice it to say, I've had a lot of practice.) Today, instead of the usual braided loaf, which looks a lot like Challah, I'm making rolls for my daughter. Same recipe - new shape. Photos to come.

Cardamom Bread

1 (2 1/4 t) yeast
1/4 c water
3/4 c milk
1/2 c sugar
1/2 t salt
2 eggs, beaten
2 t ground cardamom
1/2 c melted butter
4 1/2 c flour (half bread flour if you've got it)
extra flour for dusting the board
extra sugar to sprinkle on top (optional)
egg wash (1 egg beaten with 1 T water)

In microwave, heat milk & water to about 120 degrees
Pour into bowl of stand mixer & add yeast
Allow yeast to bloom (about 5 minutes)
Add sugar, salt, eggs, cardamom and 2 c flour
Beat with paddle until smooth
Switch to dough hook and incorporate remaining flour
Knead 5-10 minutes until smooth and elastic
Cover and allow to rest until doubled (varies by how warm your kitchen is)
Turn onto floured board and deflate
Divide into four sections and braid (if making one loaf) OR divide into 12 pieces, roll into worms and tie in a knot
Place on lined baking sheet and let rise until doubled (about 30 minutes) - after 15, preheat oven to 350 degrees
Brush loaf/rolls with egg wash and sprinkle with sugar (if desired)
Bake about 45 minutes for loaf, 25 for rolls, until golden brown & test done
Cool completely before slicing

Thanksgiving Breakfast Croissants

2010-11-25T08:32:00.000-08:00

Smoked Salmon & Herb Chevre

Chocolate

Autumn Harvest Box

2010-11-20T11:06:00.000-08:00

This year's harvest box from Sun Gold Farms included the following:

Chardonnay & Pinot Noir from Apolloni Vineyards

Cinnamon Creamed Honey from Golden Orchard

Walnuts, Red Bliss Potatoes, Yukon Gold Potatoes, Beauregard Yams, Rosemary, Gourds, Delicata Squash, Sugar Pie Pumpkins, Broccoli, Candy Sweet Onions, Bosc Pears, Bartlet Pears and Pinto Beans.

It has been a great year participating in the CSA program and we look forward to it again next year. Have a great Thanksgiving!

Scones & Soup

2010-10-12T09:34:00.000-07:00

Apricot Almond Scones

CSA Soup (all veg except celery from our farm basket)

Chicken Corn Chowder

2010-10-04T18:38:00.000-07:00

Chicken Corn Chowder with Brie & Flatbread

Perfect for a chilly autumn evening.

Taco Night

2010-10-03T17:53:00.000-07:00

We (finally) got to go shopping this afternoon so dinner had to be a quick affair. Thanks to Angie, I bought some Soy Chorizo at Trader Joe's. Pretty darn good! Served with lettuce, tomato, cheese and avocado it was just spicy enough not to need salsa. We will be having this again.

Chili Verde

2010-09-22T08:17:00.000-07:00

Another CSA challenge - turned out quite well! I didn't use a recipe because hey - chili is chili, right?

2 chicken thighs
4 c water
1 c great northern white beans
water to cover by 2"
8 small tomatillos
2 Anaheim peppers
1 medium onion
3 ears corn
1 jalapeno
1 T cumin
1 t salt
large handful cilantro, chopped

simmer thighs in water until cooked, then remove meat and reduce stock to 2 cups
bring beans and water to a boil, turn off, cover and rest one hour
drain beans and add to stock, then cook 30 or so minutes until tender
while beans are cooking, broil/grill tomatillos, peppers, onions & corn, then dice
shred chicken and add to beans with vegetables, cumin and salt
simmer 30 minutes, then toss in cilantro

Serves 4-6

Decision Making Abilities

2010-09-21T18:03:00.000-07:00

Ever had one of those days where you cannot decide what to eat? You have a house full of food but nothing looks good and you're considering the second PBJ of the day? Well, that was my dilemma tonight. The kids were fed (sorta) and Brandon is volunteering. My house is filled with yummy things but I didn't feel like cooking and felt even less like deciding what to cook. So what did I do?

I called a friend.

The same one who calls me with completely random things, despite the three hour time difference between our homes. The conversation went something like this:

"Hi. I need your help for just a minute." (It was bedtime at her house in Delaware.)

"Okay..."

"I cannot decide what to have for dinner. It's just me. I've opened the fridge and pantry about eight times and have passed the point of rational decision making. I had a peanut butter sandwich for lunch. Please - tell me what to eat."

"Hmm... Do you have any potatoes?"

"Yes. Many. Of various types."

"Nuke a potato, split it, fill it and have a stuffed sorta-baked potato. Put some fruit on the plate too."

I look to the overflowing bin of potatoes. "Perfect. Thanks!"

"Any time. Goodnight!"

So I nuked 5 tiny potatoes, tossed them in a pan of hot garlic oil with some Spanish chorizo and scallions, sprinkled on the salt and served with sour cream. And a nectarine.

Thank you Renee. It was delicious.

I Love Autumn

2010-09-18T10:38:00.000-07:00

Holy Sprouts, Batman!

Check Out These Colors!!

Stalks of Brussels Sprouts were five dollars at the market today. For an idea of how big that big guy is, look at them next to the nectarines. The largest sprouts on the stalk were 3" across; the smallest 1/2". Think those will cook at the same rate?

We're reaching the end of the berry season. Ted is sure to be very sad. Last week I picked up twelve pounds of Gravenstein & Liberty apples for nine dollars and am slowly making applesauce from them.

Also on the to do list is apple oatmeal cookies, zucchini (yellow squash) bread and some form of Mexican dish to use up the corn, tomatillos and tomatoes.

Burgers

2010-09-17T19:37:00.000-07:00

Toast one onion roll. Top with one burger (medium rare, because I like to live on the edge), two roasted tomato halves and some crumbled blue cheese. Serve with homemade refrigerator pickles and fresh applesauce.

Enjoy the wealth provided by your CSA basket.

The Glories of Summer

2010-08-28T10:45:00.000-07:00

And this doesn't include what was in our CSA box - that photo is to the side. I think we need to get eating, don't you?

Nostalgia

2010-08-17T09:21:00.000-07:00

I have few memories of my mother in the kitchen. By all accounts, when she married my father she couldn't boil an egg. She was known for burning rolls, under cooking dried beans and brewing undrinkable coffee (believe me - in my family that's saying something.) We ate a lot of Ragu and boxed mac & cheese. My clearest kitchen memory is from August 16, 1977 and involves new carpet, a pot of coffee, a missed anniversary and the death of Elvis, but that is a story for another time and place. This blog is the place for food related stories - the good, the bad... the gory.

An excellent example is Thumb Spaghetti. Unlike most, my mother didn't add meatballs or sausage to her pasta sauce; she added thinly sliced round steak. The first night would be the traditional spaghetti with sauce and plenty of cheese-from-the-green-can (I still shudder at this.) The second night, she would saute an onion, add a bunch of paprika, the remaining pasta sauce and some sour cream. Voila - Hungarian goulash, ready to be served over egg noodles. Okay, so neither recipe was remotely authentic, but it was the Midwest in the 1980's - standards (and standard of living) were not high.

Anyhow... I clearly remember a time when she was slicing a partially frozen round steak and sliced off the tip of her thumb. As her fingers were numb from the cold, she didn't realize what happened until she noticed the meat was a bit redder than normal. I'm not sure what made her swear more - the fact she had to throw away a perfectly good steak or the pain that kicked in when she thawed her thumb under the tap. Frankly, I haven't looked at round steak the same since.

Another of my mother's famous recipes was for split pea soup. I loved soup - still do. And I'm with you on pea soup up to a point. Ham bone simmered with onions, carrots and potatoes - great. Add split peas. Still okay. Cook until the liquid has completely evaporated and the soup is the consistency of wet concrete... um, no thanks. I remember betting I could stand a spoon up in it. She scoffed so I took the wooden spoon, stuck it in the middle of the pot and counted the seconds until the handle hit the side; it took fifteen. Unsurprisingly, I was sent to my room... gloating.

But she did a few things well and, for some reason, they all involve tuna. Being cheap and easy, this was a popular food in our house. She made great tuna melts, albeit with American "cheese". Her tuna casserole taught me if you always had a can of tuna, a can of mushroom soup and a box of noodles in the house, you could eat for days. She often made something called Italian tuna. With it's garlic and lemon pasta base, it seemed more Greek to me, but somehow the name stuck. I still make it now and then and, as it's not one of Brandon's favorites, I get all the cold leftovers to myself - nostalgia in a bowl.

Every Midwestern mother makes a tuna salad. I've eaten dozens of versions. I've made dozens of versions. But somehow, no matter how good they are, they just aren't right.

This one is.

Mom's Tuna Salad

1/2 pound elbow macaroni (Creamettes, anyone?)
1 can tuna in water, drained
2 stalks celery, finely chopped
2 hard cooked eggs, chopped
1/4 c fresh parsley, chopped *
2 scallions (green onions to Mom)
1 c frozen peas, thawed
1-2 T fresh lemon juice (or frozen Minute Maid, if you're Mom)
1/2 - 3/4 c mayonnaise (DO NOT use Miracle Whip)
salt & pepper to taste

Cook, rinse and drain pasta. Combine all in a large bowl, stirring with a wooden spoon. Eat large mouthful off spoon. Cover with plastic wrap and refrigerate at least an hour and up to two days. Steal spoonfuls (using a clean spoon, of course) now and then. Serve cold. Feeds 1-4 people, depending on how much you've stolen.

*Italian tuna and this salad are the only two things I recall Mom ever using a fresh herb in. Lord knows where she got the notion because the woman was the queen of decade-old paprika (I think she had the same can my entire childhood), but it really does make the dish. She used the curly variety, but I use flat.

Oh, and I'm not kidding about the Miracle Whip. That stuff is the Devil's work. Even my mother - a woman who ate her scrambled eggs with grape jelly - knew this.

The Mind of a Five-Year-Old

2010-07-24T12:20:00.000-07:00

We went to the PSU Farmer's Market this morning, as we are wont to do on Saturdays. Being fairly well stocked on veg, and picking up our CSA bag, we didn't feel the need to "do" the whole market; just up the right side to Sun Gold Farm and back down again. We did this. Mission accomplished. Until I wandered off for two minutes to buy berries and left Brandon with the kids.

Picture an 8 as it appears on a digital clock - straight sides, four corners. That is the layout of the market. We were standing at the lowest right corner, our usual enter/exit spot, when Ted decided he wanted something. "What?" We asked wearily.

"That thing." He replied, dragging at Brandon. "You know. With the spiders."

That thing with the spiders... okaaaay. Brandon says, "I have no more money, so unless Mama wants to come with us, we can't get anything."

Mama does not want to go on this snipe (spider) hunt, but grudgingly follows along as Ted leads us diagonally across the lower section of the 8 to the left middle intersection. I call a halt and ask, "What are we looking for?"

Ted replies, "That place with the spiders. And the paper." Brandon and I look at each other, completely at a loss. Ted turns and looks to the upper right corner of the market (you with me so far?) and starts pulling Brandon along.

Now, between us and said corner - which, incidentally, is where we picked up our CSA bag so we've already been there - is a guy making balloon animals. I think "Great! He means a balloon spider. Mystery solved." (Mind you, he wouldn't get a balloon, but that's a whole other story.)

But no... Ted goes right past the balloon guy and back into the main traffic of the market. It's a gorgeous Saturday, so the place is PACKED. And, unlike every other market I've been to, this one is directionless (as in, all traffic moves willy nilly instead of in an orderly clockwise direction.) So here we are, fighting crowds with our gigantic stroller, balancing berries (which I've already dumped once - grr) and trying hopelessly to figure out where the kid is headed.

Through the lines for prepared foods he confidently wends, past crepes and biscuits, soup and smoothies, shoving patrons out of his way and causing his mother to nearly flatten two people waiting for a crepe. At last, Ted stops at the tamale stand. He looks up at us with the biggest, proudest smile you've ever seen. "See! The spiders on the paper!" He points to the tip bucket.

And there they are. Two spider stickers, on on each side of a white piece of paper labeled "Tips."

Now we have eaten at Salvador Molly's tamale stand for years. They are awesome and I know I've written about them before. In the last year or so, Ted and Cass have gone off tamales, so on the days we indulge, we get the kids something else. But today? Today Ted wanted a tamale.

"I'm hungry." The boy who has already had breakfast and fruit says.

"If I buy this," I counter, now half exasperated and half amazed, "will you eat it?"

"Yes!" So a tamale was purchased. And eaten. Until he discovered a corn kernel in it.

Then all bets were off.

What Do You Want to Eat?

2010-07-22T09:19:00.000-07:00

I just love the title - "Excuse Me, In What Aisle Can I Find 'Whatever'?" Mine aren't teens yet but I have still heard this song and dance far too many times.

Pasta & Greens

2010-07-17T16:42:00.000-07:00

I got this from Angie, who got it from Luisa, who got it... well, you get the idea. You could probably track variations on this recipe back to the early Romans if you could get Google to search back that far.

I adapted this Tomato Breadcrumb Pasta in two ways - I added dried oregano and crushed red pepper flakes to the topping and used all the oil at the end, rather than dividing it. Served with some sauteed beet greens, it was quite the healthy dinner!

The Problem with a CSA...

2010-07-16T10:03:00.000-07:00

Is the same thing that makes it fun. You never know what you'll get. We've had fava beans and strawberries, pinto beans and... cabbage.

Lots of cabbage.

Four huge heads of cabbage.

There is only so much cabbage we can eat. And definitely only so much our refrigerator can hold. (Total aside - crushed ice is great. Small vegetable drawers not so much.) And though "nothing goes better with cabbage than cabbage" (name that movie), I have reached my limit. So in preparation of tomorrow's CSA box - which is sure to include more cabbage - I shredded half a head for coleslaw and chopped up the rest. It is simmering away on my stove, laced with vinegar, salt and caraway. When it is done I plan to package it up and freeze it for future dinners of pierogi and sausage.

Oh hey... that sounds good for dinner. Pizza be damned - pierogi it is! Because despite what Mrs. Bucket may say, some things do go well with cabbage.

Feeding the (Other) Bensons

2010-07-13T15:19:00.000-07:00

Grandpa and Uncle were in town the last six days. They brought cool South Pole tee shirts, bright, flashing toys and raisins (long story.) We played Euchre late into each night and never once slept in. They took the kids to an amusement park, the zoo and Cassie's first movie. We hit The Original Original Pancake House, The Green Dragon, Voo Doo Doughnut and Pizza Roma. They fed the kids marshmallow doughnuts, popcorn, limeade and bacon... fortunately not all at the same meal.

Oh, and I cooked. A lot. Menus included:

Indian Night: Chicken Tikka, Naan, Zucchini & Fava Beans with Fenugreek, Himalayan Red Rice

Mexican Night: Fresh Tortillas, Guacamole & Salsa, Carne Asada, Spanish Rice with Chorizo, Cinnamon Scented Brownies

Southern Style: BBQ Pork Sandwiches on Fresh Buns, Coleslaw, Blueberry Pie & Vanilla Ice Cream

All-American: Grilled Rosemary Garlic NY Strips, Twice Baked Potatoes, Salad with Homemade Ranch Dressing, Broccoli with Balsamic Onions

Brunch: Farmer's Market Eggs (several styles, 'cuz I'm a short order cook, ya know), Hashbrowns, Thick Cut Bacon, Mixed Berries

Early Breakfast: Belgian Waffles with Raspberries, Blackberries and Red Currants, Whipped Cream & Maple Syrup

All said, it was a fantastic visit. And I have enough leftovers to last me the rest of the week.

Because With Ted & Reg...

2010-07-10T16:16:00.000-07:00

... you can never have too many berries.

BBQ Pork Sandwiches

2010-07-10T15:52:00.000-07:00

Because I like to make life complicated... I made BBQ pork sandwiches with cole slaw topping.

From. Scratch.

All of it.

Pork Roast (This was meant to be a roast pork dinner but it's been 100 degrees this week)

1/4 c salt
1/4 c sugar
1 T corned beef seasoning (Penzey's makes a great one I use it for a lot of things)
2 bay leaves
1 c water
2 c ice cubes
1 1/2-2 pound pork roast

Bring all brine ingredients to a boil, then add ice to cool. Pour into a large sealable bag, insert pork, seal and chill 2-24 hours.

Drain and dry pork, then roast at 400 degrees until it reaches 160 degrees internal temperature (approximately 70 minutes.) Cool completely.

Barbecue Sauce

1 small red onion, finely minced
2 cloves garlic, minced
1 T oil
1 can tomato sauce
2 t Worcestershire sauce
2 T smokey mustard (or Dijon)
1 T vinegar (not balsamic - I used red wine, but cider would work)
1/4 c molasses
1/2 t cumin
1/2 t ancho powder
1 t smoked paprika

Saute onion, then garlic in oil until softened. Add the rest and simmer until reduced by half. This will keep a week or so in the refrigerator.

Buns

1 c milk
1 c water
2 T butter
1 T sugar
1/2 t salt
1 packet yeast (2 1/4 t)
5 1/2 c flour (I used half all purpose, half whole wheat pastry flour)
1 egg yolk beaten with 1 T water
poppy or sesame seeds, if desired

In saucepan, combine milk, water, butter, sugar and salt. Heat no higher than 115 degrees and stir until sugar and salt dissolve.

In mixer with hook attachment, combine flour and yeast. Add liquid and, starting on low, then increasing to medium low, knead 8 minutes.

Cover and rest 1 hour or until doubled. Divide into 12 even pieces and either roll into nice balls (hamburger) or shape into logs (hot dog) and place evenly on lined baking sheet.

Rest 2 minutes, then press down to flatten slightly. Preheat oven to 400 degrees. Let buns rise another 20 minutes. Brush with egg wash and sprinkle with seeds, if using.

Bake 20 minutes in the bottom third of oven, then 10 minutes in top third to brown.

Cole Slaw

1/4 c mayonnaise
1/4 c plain yogurt
1/2 c buttermilk
juice of 1 lemon
1/2 c finely sliced scallions
2 carrots, shredded
1 smallish head cabbage, shredded
1 c kohlrabi leaves, shredded (optional - I had them, I used them)
salt, pepper and sugar to taste

Combine well and chill at least two hours.

Blueberry Pie and Vanilla Ice Cream

2010-07-10T15:36:00.000-07:00

My brother-in-law and father-in-law are visiting for a week. This means lots of breakfasts out (Original Pancake House anyone?) and lots of home cooked meals. Here is tonight's dessert:

Pie Crust

3 c flour
1 c shortening (butter flavored - I know, I know. Just do it.)
1 t salt
5-6 T ice water

In food processor, combine flour, shortening and salt

Slowly drizzle in water until it forms a ball (today I used 5 T)

Divide into two balls, wrap in plastic and flatten

Chill in freezer 10 minutes or fridge 30

Roll and use

Blueberry Filling

4 c blueberries (fresh or frozen - I used both)
4 T cornstarch
1 C sugar

Combine all ingredients in large saucepan and cook until thickened 5-10 minutes.

Preheat oven to 400 degrees

Roll out one ball of crust then lay in glass pie pan. Fill with berries.

Roll out second ball of crust and cut into strips. Lay in a lattice pattern over filling, tucking in and crimping edges.

Bake 35-45 minutes until bottom crust is a golden brown, hence the glass pie pan. (Today was 45, but I had other things in the oven.)

Vanilla Ice Cream (From the Cuisinart Ice Cream Maker Book)

2 c heavy cream
2 c whole milk
3" piece of vanilla bean, split and scraped (add the bean too)
2 egg yolks
1/2 c vanilla sugar (or 1/2 regular and 1 t vanilla extract)

In saucepan, combine milk, cream and vanilla bean & seeds. Bring to a simmer on medium heat, stirring occasionally (It will go from nothing to boiling instantly, so watch it carefully.)

In large bowl, combine yolks, sugar and extract (if using) and beat until pale yellow. Temper in about 1/2 c hot liquid, then return all to the pan.

Simmer on medium low (see note above) until it is thick enough to coat the back of a spoon. Strain through fine sieve to remove beans and any lumps.

Chill 30 minutes in ice bath or 4 hours in refrigerator. Freeze according to manufacturer's instructions for your ice cream maker.

We Need to Get Eatin'!

2010-07-03T13:24:00.000-07:00

I can barely close my refrigerator drawers! Here is the produce in my refrigerator:

Arugula - Avocados - Beets (with greens) - Bell Peppers - Broccoli (with greens) - Carrots - Celery - Cilantro - Garlic Scapes - Green Cabbage (2 1/2 !) - Cucumber - Fava Beans - Green Beans - Leaf Lettuce (4 heads) - Mushrooms - Parsley - Radishes - Scallions (Red and White) - Snap Peas - Tomatoes - Zucchini

Apple - Apricots - Bananas - Blackberries - Blueberries - Cantaloupe - Cherries - Kiwis - Lemons - Limes - Meyer Lemons - Orange - Raspberries - Red Grapes - Rhubarb - Strawberries

Oh, and there are six heads of escarole needing harvesting in our front yard. I think a few days of vegetarianism is in order, don't you?

Mama's Little Helper

2010-07-03T13:20:00.000-07:00

Reggie loves the refrigerator. This is equal parts adorable and seriously annoying. Here he is "helping" me put away the items from the farmer's market. I had taken everything out to put in the massive cabbage, but obviously he doesn't know that. Now, if only I can get him to eat the zucchini...

What We Eat

2010-06-29T10:06:00.000-07:00

After a meal at our house, guests often ask "Do you eat like this every day?" The answer is, of course, no. This past weekend I cooked exactly zero meals (this would normally thrill me, but I was busy with the garage-not-so-much-a-sale.) So here's a look at what we do eat... every day this week.

Monday:
B - raspberry chocolate chip whole wheat pancakes, coffee, milk (everyone)
L - hot dogs w/all the fixings, caraway coleslaw (adults); almond butter on whole wheat, grapes/yogurt raisins (yr = the only "fruit" Cass will eat), milk (kids)
D - garlic grilled lamb chops, tomato mozzarella bruschetta, prosciutto wrapped melon, grilled radicchio and arugula salad with honey mustard dressing, pinot gris (adults - duh); nutella sandwich and/or cereal bar, Baybel cheese, bananas, pretzels, milk (kids)

Tuesday:
B - cereal w/strawberries, cinnamon toast, yogurt, milk (e)
L - Spanish tortilla w/potatoes, peppers, mushrooms, red onion & chorizo, avocado & arugula salad, iced coffee (a); various sandwiches on whole wheat, grapes/yr, goldfish, milk (k)
D - lamb, tomato, arugula & cheese panini, dilled potato salad, snap peas, cherries, mojitos (yes, plural - B is volunteering tonight, so it's just me & the kiddies for dinner & bed); grilled cheese/cheese & crackers, cherries, pita puffs, milk (k)

Wednesday:
B - mixed berry crostada, tea (e); cereal bar & milk (Cass, of course)
L - shrimp noodle bowl (a); cheese & crackers, bananas/berries/yr, goldfish, milk
D - Arby's (I know, I know...)

Thursday:
B - mini chocolate croissants, berries, milk (e); chive scrambled eggs, coffee (a)
L - homemade pizza, milk (me & boys); chocolate sandwich, milk (picky girl)
D - bean & cheese burritos (homemade refried beans, guacamole (a); quesadillas, bananas, milk (k)

A pretty typical week, except for the fast food.

First Outdoor Meal

2010-06-19T11:30:00.000-07:00

Cassie Loves Chocolate (Nutella) Sandwiches!

Strawberries!

2010-06-19T11:29:00.000-07:00

Steak Salad

2010-06-19T11:20:00.000-07:00

Arugula with Shaved Asparagus, Yellow Tomatoes, Grilled Flank Steak and Dill Dressing

Ice Caves and Noodle Guts

2010-06-17T10:35:00.000-07:00

If you thought my pirate cake was cool, go check out this Star Wars cake. The post is long, but well worth it.

I will not be showing this to Ted. He's dying for the watermelon shaped cake we saw on a magazine cover this morning. Lord only knows how much he'd want this!

What to Feed All the Scurvy Pirates?

2010-06-09T19:14:00.000-07:00

A Pirate Cake, Of Course!

This is THE Birthday Cake in our house. It is adapted from the one in that red plaid cookbook and has been my go to cake for nine birthdays. When my kids ask for a different flavor, they'll get it, but until then this banana cake with cream cheese frosting is it. I added cocoa powder to the frosting this time and really liked the results, but you can omit it for a plain cream cheese frosting. Neither the cake nor the frosting are overly sweet, but the cake is quite moist and banana-y. I can eat the frosting with a spoon; you can ask my husband - I'm not a frosting person. The cake also freezes well if you want to bake ahead and frost later.

2 1/2 c flour

1 1/2 c sugar

1 1/2 t baking powder

1 t baking soda

1 t salt

1 stick unsalted butter, softened

1 c pureed banana (about 2 1/2 small bananas)

2/3 c buttermilk

2 eggs

2 t vanilla

2 packages cream cheese, softened (I use low fat)

1 stick unsalted butter, softened

1 1/2 c powdered sugar, SIFTED (a pain, but trust me)

1 t vanilla

1/4 c cocoa powder (mine was Dutch processed)

Preheat oven to 350 degrees and spray your pans (1 Bundt, 1 9x13", 2 8" round, etc.)
In bowl of mixer (I strongly recommend a stand mixer - you'll see why), combine dry ingredients using whisk attachment
Add butter and banana and beat until combined
Add buttermilk, eggs and vanilla and beat until combined
Scrape down the sides, then beat on medium speed for two minutes (hence the stand mixer), scraping the sides and bottom once
Pour/divide into pans and place in the center of your oven
Bake until done (30 or so minutes for round cakes, more for larger - test with a skewer)
Cool in pan 10 minutes before turning onto racks to cool completely
Clean your bowl, whisk and spatula (if you haven't already licked them clean - yum!)
Beat cream cheese, vanilla and butter until creamy
Slowly add in powdered sugar on lowest speed
Scrape down and add cocoa, then beat until combined
Assemble and frost cake, then refrigerate to firm up frosting

Feeds 12 or so, depending on how you cut it.

Short Order Cook

2010-06-08T19:46:00.000-07:00

As you all know, one of the many hats I wear is that of short order cook. It is not a hat I like - it chafes, it's worn and provides no padding when I bang my head against the wall after making the 3 billionth sandwich of the week.

For the last week though, it has been tolerable due to the fact that it was worn at the same time as my Chef hat. One of the many benefits of my family in for a visit (aside from child wrangling, diaper duty, and letting Brandon and I get away for the first night in six years), is the fact that they actually appreciate my cooking. They have pretty typical middle-aged, Midwestern palates, so Stilton, curry and sambal were off the menu, but they're game ladies. During their stay I subjected them to the following:

Beef, Pepper & Onion Fajitas with Guacamole
Thai Shrimp Salad Rolls
Cherry Almond Oatmeal Cookies *slightly altered
Kale Chips
Whole Wheat Banana Chocolate Chip Pancakes
Coconut Scones
Homemade Orange Hazelnut Granola
Pirate Ship Pigs-in-a-Blanket
Ham Salad Sandwiches
Grilled Bok Choy with Oyster Sauce
Pickled Ginger
Roasted Oregano Chicken with Baby Turnips
Himalayan Red Rice with Coconut Oil and Sea Salt
Roasted Salmon with English Peas, Garlic Scapes & Asparagus
Fennel, Apple & Cabbage Slaw
Toad in a Hole
Ginger Cilantro Pork Roast
Chevre Stuffed Chicken Breasts with Prosciutto
Kohlrabi Sticks
Herb Egg Omelets on Homemade Buns
Salmon Cakes
Banana Cake with Chocolate Cream Cheese Frosting

And, for their flight home, PB&J's with homemade strawberry jam on whole wheat... Cut into little hearts.

As the flight attendant said, "Someone must love you!"

Guess I express my love through food.

A Quiet Moment

2010-06-08T17:25:00.000-07:00

Steven Smith Darjeeling and Lavender Shortbread

Mmm, Mmm Good

2010-06-08T17:05:00.000-07:00

Going Away Breakfast for the Grandmas

Brioche French Toast with Powdered Sugar
Macerated Strawberries, Blueberries & Raspberries
Real Whipped Cream
Thick-Cut Bacon
Portland Roasting Coffee

Sometimes I really do out do myself...

Holy Mackrel!!

2010-06-08T16:16:00.000-07:00

Well, salmon actually.

We've been attending the Portland Farmer's Market for weeks. Each time we pass one of the fishmongers, Ted begs to go look at the big fish. He REALLY wanted one. Finally, we relented and told him that when the grandmas come, we could get one.

And we did. Here it is in all it's fishy glory. Nine pounds of Pacific salmon. This yielded: 16 2" fillets (now frozen), 4 tail fillets (eaten by us and said grandmas on Saturday - yum!) and 4 cups of poached fish. This was achieved by saving all the scraps, bones, head etc. and poaching them in some white wine and water. When they were all picked clean (and wasn't that fun...), I couldn't believe how much meat there was. Don't even get me started on the eyeballs...

Anyhow...

We had Ted's Pirate Party on Sunday and I made salmon cakes that were awesome, if I do say so myself. Almost as popular as the pigs-in-a-blanket posing as pirate ships. Who knew adults would eat hot dogs if you stick a sail and Jolly Roger on them?

Salmon Cakes

4 c salmon, well picked
1/4 c onion, minced
1/4 c celery, minced
1/4 c red bell pepper, minced
1 T canola oil
2 T fresh parsley, minced
1 T fresh fennel or dill fronds, minced
2 eggs
3/4 c fresh breadcrumbs (mine were whole wheat)
salt & pepper
1 1/2 c panko breadcrumbs
about 1 c canola oil

Saute onion, celery & peppers in 1 T oil until very soft
In large bowl, combine fish, veggies, herbs, eggs fresh breadcrumbs and s&p
Scoop into 2 ounce portions using cookie scoop, then flatten into disks
Heat enough canola in a shallow fry pan to come up about 1/4"
Place one cake in panko crumbs and press firmly, flip and repeat
Fry each cake, turning when dark golden brown (about 2 min. per side)
Drain on rack and keep warm in very low oven until ready to serve

Makes about 20 fish cakes

And I NEVER Deep Fry Things!

2010-05-26T08:10:00.000-07:00

Okay, not never. But very, very rarely. Maybe once a year. These were my annual foray into "Things I really shouldn't make." These should be illegal.

Really. You should be forced to get a license or something to make these at home. They're just too easy. And too good. And when you have all the ingredients in your house and you're home alone with the kiddies all day and night and you've just opened a nice bottle of Ravenswood Merlot...

And when you have enough breading left over to cover six stalks of asparagus, well, you just can't waste the panko, can you?

I should not be allowed to view food porn when there's no one to stop me.

One redeeming moment (aside from the asparagus): I had no marinara sauce in the house so I taught Ted how to make some from scratch using a can of crushed tomatoes, a shallot and some herbs from the garden. He was very impressed and loved it on some "pasketti" for dinner.

That makes up for the cup of wasted canola oil, right? Right??!

Panko Mozzarella Sticks.

Too Good to Be True Waffles

2010-05-23T19:32:00.000-07:00

Last time I made waffles (my usual semi-healthy ones), 2 out of 3 kids picked at them. I made these on Thursday for dinner and they DEVOURED them. Unlike my usual recipe, this one made only 3 waffles, which I served with a rhubarb blueberry compote. I needed at least two more to satisfy the monkeys. Just can't catch a break.

1/2 c cold leftover oatmeal
1/2 c cold leftover brown rice
1/2 c whole wheat pastry flour
1/2 c unbleached flour
1/4 c brown sugar, loosely packed
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 eggs, separated
1/2 c buttermilk
2 T melted butter or canola oil
1 T grated orange rind

In large bowl, combine dry ingredients with oats and rice
In measuring cup, combine wet, rind and egg yolks
In small bow, beat whites to stiff peaks
Mix wet into dry, then fold in whites
Cook on sprayed iron until done

Makes three large waffles.

Blueberry Rhubarb Compote

3 stalks rhubarb, diced
1/2 c sugar
1 strip orange rind
juice of 1 orange
1/4 vanilla bean (or 1/2 t extract)
1 c blueberries

In small saucepan, combine all but berries
Cover and cook until soft and squishy
Add berries (cook another minute if they're frozen)

Awesome Cole Slaw

2010-05-23T11:08:00.000-07:00

I wish I had measured how much of each ingredient there was, but alas, I did not. Here's the contents - adjust according to your liking. This made 2 large servings.

1/4 medium green cabbage, shredded
1/4 large head fennel, finely sliced, with fronds
1/2 Granny Smith apple, skin on, diced
1 T low fat mayo
2 T low fat Greek yogurt
2 T Riesling vinegar
salt

Combine well and chill before serving.

Frugal Fowl

2010-05-12T10:25:00.000-07:00

I just spent a boatload on approximately 6 pounds of organic, free-range, bone-in chicken breasts. For my $24, I've gotten:

Roasted Chicken Dinner
(2 piggy servings, for for people with a sense of control)
BBQ Pulled Chicken (serves 4)
Chicken Korma (serves 4)
Chicken Fajitas (serves 4)
Sonoma Chicken Salad (serves 2)
2 Quarts Chicken Broth (to be frozen)

And one breast to spare... Club Sandwiches perhaps?

I think that works out to less than a dollar a serving.

And what are we having for dinner tonight? Turkey noodle casserole. Yes - turkey. I was rummaging through the deep freeze and ran across a package of turkey frozen in broth reaching it's "use by" date, so I thawed it out and made a casserole with pasta and vegetables. Of course, I over-estimated the size of my casserole dish, so I divided it and hope my neighbor (whose husband loves casseroles) will take the other one.

Leftover Poultry Casserole

4 c cooked poultry
1 package frozen artichoke hearts, chopped
1 c peas
1 c cooked mushrooms (fresh or canned)
3 c cooked pasta (I used broken linguine)
1/4 c chopped fresh herbs (thyme, parsley, savory)
1/2 t granulated garlic (or 1 clove fresh if you want to cook it)
1 T butter
4 t flour
1/2 c white wine
1 can (1 1/2 c) evaporated nonfat milk
Salt and Pepper to taste
1/2 c shredded cheese (I used low fat Jack)

In small pan, make white sauce of butter, flour, wine and milk
Combine with all other ingredients except cheese - taste for seasoning
Pour into sprayed casserole dish and top with cheese
Bake at 350 degrees for 30-40 minutes until bubbly

Coconut Scones

2010-05-06T12:51:00.000-07:00

The other night I had a hankering for a Pina Colada. I drink one (two) of these about twice a decade. We were having a healthy dinner and I thought "Why not have dessert first?" Because seriously folks, a Pina Colada is a dessert - loaded with fruit, alcohol, fat & sugar. It's dessert.

So I cracked open a can of pineapple and my can of coconut cream. Yes, coconut cream. Not "cream of coconut" (i.e. Coco Lopez, the tinny-tasting thing you usually make this drink from) or coconut milk. You know when you open a can of coconut milk there is often a thick layer on top? That's the cream. The cream from coconut milk rises to the top just like the cream from cow's milk does. Anyhow... the product I had was just the cream. And OMG is it ever good. So after making two (four) pina coladas for us - the best, creamiest PC's anywhere - I still had just over a cup of coconut cream.

Fast forward to this morning and I'm trying to think of a way to use the rest of this awesome product. "Hmm," I thought, "if this is the cream from coconut milk, couldn't I use it the same way I would cream from cow's milk?" The answer: Why yes, yes you can. The cool part about this product? Once you refrigerate it it becomes the consistency of whipped cream, gorgeously thick and rich. And yes, incredibly fattening. But it's the good fat. Right? Right??

So using my friend's impossibly easy scone recipe, and modifying it to work with my current ingredients, I created this. And let me tell you - it's worth finding yourself a can of coconut cream.

Good luck with that...

Coconut Scones

5 c flour, plus more for rolling
4 1/2 t baking powder
1 t salt
1/2 c toasted coconut (mine is very fine and unsweetened)
1 1/2 c coconut cream (12 ounces) *
1 1/2 c ginger ale (12 ounces) **

Preheat oven to 450 degrees and line two sheet pans
In a large bowl, combine all ingredients - this is a VERY wet dough
Pour dough onto a heavily floured board
Using a bunch more flour (to avoid club hand) pat out to 1" thick
Cut into rounds with 2 1/2" smooth biscuit cutter (Not fluted - it's impossible to get them out of the cutter. Trust me.)
Space evenly on lined trays, gather up the scraps and repeat (dough is quite forgiving)
Bake 12-14 minutes until they test done

Few things to note:

I wasn't kidding about finding the coconut cream. I'd read about it but have only seen it at my local Asian grocery store Fubonn. Mine was the Savoy brand. It comes in a 14 ounce can. You need 12 for this recipe. I recommend a pina colada for the excess because wasting this stuff would be a crime.

These scones are best consumed the day they are made. However the dough cut into rounds freezes beautifully. Take them from the freezer and bake as is for 14-18 minutes, until they test done.

* You can substitute heavy cream for any/all of this. If you do, I recommend adding 1 t coconut extract.

** Sprite or 7UP work as well.

Cherry Balsamic Vinaigrette

2010-05-05T17:01:00.000-07:00

I love the version of this dressing that they serve at Nordstrom Cafe. I even spent some outrageous amount of money on a bottle once. Well, there's a reason it's so good - it's full of corn syrup, sugar and a boatload of preservatives. Ugh. So I surfed the Internet for something close. After cobbling together a few recipes, including one supposedly from a Nordstrom's cookbook, I came up with this. The problem? It calls for cherry preserves. Not a flavor I usually have around, but hey - it won't go to waste (scones, anyone?)

Cherry Balsamic Vinaigrette

1/4 c balsamic vinegar (use the cheap stuff)
1 medium shallot, minced
1/4 c cherry preserves
2 T dried cherries
2 T red wine or fruit vinegar (I used a Riesling vinegar)
1/2 c canola oil
1 t salt

In small saucepan, reduce by half the balsamic, shallot, preserves and cherries
Transfer to processor/blender and allow to cool
Add vinegar, oil and salt, then process until smooth

Makes about 1 1/2 cups and keeps a few weeks refrigerated.

Surprise Brownies

2010-05-04T09:38:00.000-07:00

I adapted these from the Zucchini Brownie recipe from Vicki at Sun Gold Farms (our CSA.) They keep extremely well and have no dairy or eggs (if you omit the chips.)

2 1/2 c grated zucchini or summer squash
1 c flour
1 c whole wheat pastry flour
1 c sugar
1 t salt
1 1/2 t baking soda
1/3 c cocoa powder
1/2 c canola oil
2 t vanilla
1 c semi-sweet chocolate chips

Preheat oven to 350 degrees
In a large bowl, combine all ingredients
Pour into sprayed 9x13" glass pan
Bake 40 minutes or until they test clean

What Happened to April?

2010-05-01T11:46:00.001-07:00

Somehow I lost a month. I did actually cook. But dinners were very late in the evening and, well, it was tax season... there was a lot of pizza. I promise to do better in May!

We're going to the Farmer's Market again - Hooray!!! Today I picked up some vegetables for our front garden, including four kinds of tomatoes, two kinds of peppers, some spring onions, two kinds of thyme, zucchini and - for Ted - a pumpkin plant. I plan to get a lot more, but it's better to stagger it out a bit. If I get too over zealous, they don't get planted. Ted is super excited to "plant my garden" - he's been badgering me for weeks. Once Brandon and I get a chance to clean up the back yard, we'll put in more cool things.

We've once again signed up for the CSA with Sun Gold Farm. The bags start in June, but we're buying things there already. And, if a certain boy gets his way, there will be strawberry starts from there next week. Stay tuned!

Turkey Meatballs with Bok Choy

2010-04-07T07:36:00.000-07:00

Basically I stole the idea for this meal from the cookbook, then deviated wildly from it to suit our own taste. I mean, "steam bok choy for 10 minutes"? Good grief - bok choy for babies! My version turned out pretty well - Brandon even asked "Is this ground beef?"

Asian Turkey Meat Patties
1 pound ground dark turkey meat
1 bread end (mine was wheat)
1 egg
1 T soy sauce
3 cloves garlic
2" piece ginger
1 large scallion
1/4 t white pepper

In mini processor, grind up garlic, ginger and scallion. Add the bread end and process to get fine crumbs. Combine in large bowl with remaining ingredients and mix well to combine. Form into 12 patties and refrigerate until ready to grill.

Grilled Shanghi Pak Choy (Baby Bok Choy)
1 1/2 pounds pak choy, split in half lengthwise, rinsed and dried
1 T soy sauce
2 t sesame oil

Brush pak choy with combined soy sauce and oil.

The Gravy (as Ted called it... not that he ate it...)
1 t sesame oil
1 T minced garlic
1 T minced fresh ginger
1/2-3/4 t sambal (to taste)
1 c low sodium chicken broth
1 T soy sauce
1/4 c water
2 t cornstarch
1/4 c chopped cilantro
2 scallions, sliced on the bias

Saute ginger and garlic in oil until just softened. Add sambal, broth and soy sauce and bring to a boil. Thicken with cornstarch and water slurry. Add cilantro and scallions. Serve over patties.

To Cook: (NB: This could also be done on an outdoor grill or in a large skillet)

Preheat oven to 350. Heat stove top griddle until very hot, then spray with cooking spray. Grill patties 2 minutes per side, place on baking sheet and finish cooking in oven, about 10 minutes. Spray grill again and lay pak choy cut side down. Grill 2 minutes per side, then remove to casserole dish or bowl and cover tightly. Let rest for 5-10 minutes depending on the thickness of your slices and how done you like your vegetables. Serve with sticky brown rice (or any other rice you like.)

A Little Late

2010-04-06T10:23:00.000-07:00

As I'm a bit behind on my blogging, and last nights dinner was uninteresting, I give you a wonderful meal from last week. Grilled salmon & asparagus, grilled herb bread and a salad of watercress, avocado, blood & navel oranges. I'd give you a recipe but I think the only three ingredients not listed above are olive oil, salt and pepper. Really.

I'm going to try to salvage last nights dinner tonight, so we'll see if it makes it on here. It sure was pretty!

I Love Fubonn

2010-04-05T07:26:00.000-07:00

I know I've waxed poetic about this place before, but they really are awesome. Note to self, though - stick to weekday shopping. That place is a mad house on Saturdays!

I had to get up at 5:00 AM yesterday to make hot crossed buns for brunch. Normally I would have made them Saturday night and let them proof overnight in the refrigerator but there was - literally - no room, mostly because of the abundance of veg. Not all of this was purchased at Fubonn, but here's the list of what's currently lurking in there:

green cabbage, carrots, scallions, Lacinato kale, Shanghi pak choy, snap peas, radishes, English cucumber, Thai eggplant, Indian eggplant, bean sprouts, fresh bamboo shoots, Chinese long beans, asparagus, zucchini, broccoli, cauliflower, broccoli slaw, red peppers, celery, jicama, portobellos, crimini, button mushrooms, mache, arugula, romaine, spinach, dill, parsley, cilantro, mint, ginger, jalapeno

I've linked all the items that may be unfamiliar; I assume you all know what cauliflower is ;) I'm thinking I might have to deviate from my original meal plan to accommodate some of this... oh darn!

Lemon Chicken & Squash

2010-04-01T19:28:00.001-07:00

I started with the recipe for Chicken with Summer Squash and Lemon-Chive Sauce and worked with what I had, using all zucchini (instead of zucchini and crookneck), Meyer lemon, pre-cooked chicken and adding some thyme that was on it's last legs.

2 t garlic flavored olive oil
4 c diced zucchini
2 1/2 c shredded leftover chicken
1 c chicken broth
1 T chopped fresh chives
1 T chopped fresh thyme
1 T Meyer lemon juice
1/2 t Meyer lemon zest
2 t sweet hot mustard
2 t cornstarch

Saute zucchini in oil. Add chicken to heat through. In bowl, combine remaining ingredients, then add to pan. Simmer until thickened.

Served with quinoa, balsamic tomato salad and a tangerine.