A Crafty Lass

Hiatus (but not for too long, really)

2011-05-27T09:13:00.000+08:00

This has happened to me before. For no particular reason I've just lost my Crafty oomph. There hasn't been a lack of cooking and baking in our house, I just find that right now I've lost a little of the work + home + blog balance so I need a little blog holiday to sort myself out.

There are also plans to do some housekeeping around this place. I'd like certain aspects of the site to be reorganised and redesigned. I have some ideas brewing for a new way of doing things - a better way, I hope.

So in the meantime, enjoy the beautiful Spring or Autumn depending on where in the world you are, and I'll be back soon.

Beet Cashew Dip

2011-05-19T18:30:00.000+08:00

I got a Cuisinart for my birthday. Not the little one- cupper that requires 4 chop+repeats to process an onion either. I got the 11-cup model and I worship it. I’ve watched as it effortlessly chops a whole variety of veg in 10 seconds, whirls peanuts until they become peanut butter, and processes a perfect batch of hummus at lightening speed. It rules. Therefore I’ve been coming up with things to chop and this recipe, which should really be called the fastest dip ever, was a successful experiment. If you’ve got a food processor, this dip will be ready in under 10 minutes. If you don’t, you should come over and use mine.

Am I wrong in thinking that beets are something that most people don’t like as a kid but grow to like later? Maybe that’s just me? Anyway, I can’t imagine people shying away from this magenta concoction which is bright, earthy tasting and could be thought of as a beet pesto. It pairs well with the Seeded Lavash Chips and also works beautifully as a spread for sandwiches topped with thin slices of cucumber and butter lettuce.

Make sure to grate the Parmesan yourself using a microplane grater and don't pack it down when you measure it; the dip will be overly cheesy (yes, there is such a thing...I think) and will mask the pure beet flavor.

For about 1½ cups:

1/2 cup unsalted cashews
1½ cups canned sliced beets, drained
1 small garlic clove, peeled, quartered
1/2 cup finely grated Parmesan
2 tablespoons olive oil
1 teaspoon lemon juice
1/4 teaspoon sea salt

Put all the ingredients in the bowl of a food processor and pulse until a coarse puree forms. Serve immediately or cover and refrigerate for several days, stirring well before serving.

Lentil Quinoa Curry

2011-05-11T20:05:00.000+08:00

It was my birthday last Saturday. I'd been dreading it for months because unfortunately I turned 35 - which in my book is officially old. I don't feel 35; I'm not sure I even look it. But it's crept up on me somehow and I've had a hard time shaking the feeling that I'm late for something.

M had to go out of town for work and all my friends are back home so I was by myself. I was on the verge of pulling the covers over my head and waiting for it to be over but instead had a fairly excellent solo day. I sat in the sun on a park bench and ate a big lemon bar from a local bakery for lunch. I sipped a glass of champagne later that night at a nearby restaurant and ate a gorgeous cheese platter consisting of a wedge of Spanish blue, a ruby-stained poached pear, rustic crackers, truffled honey and dried fig.

The next day I woke up and felt different. Not anxious, or lonely, or fretting but instead really quite happy. I know that my life is beyond good and there's nothing I can do about finally reaching my scary age. It is what it is. I felt energised, and cooked and cleaned my way through the day.

My new, older (maybe wiser) self invented this quick curry out of odds and ends in the pantry. It's healthy, filling and topped with crunchy bits of apple, pistachio and coconut. It might seem a bit strange not to simmer the lentils and quinoa together with the other ingredients but I know that those lentils can turn their cooking liquid murky and I wanted to preserve the bright orange curry. I ate a big bowl of it with warm slices of naan and froze the rest of it for future lunches.

For 4 servings:

3/4 cup french lentils
1/3 black or red quinoa
1 tablespoon canola oil
1 small red onion, finely chopped
1 medium carrot, peeled and finely chopped
2 teaspoons sweet curry powder
1 teaspoon garam masala
1/2 teaspoon coarse salt
14 ounces (400 ml) light coconut milk
14 ounces (400 ml) stock or water
1 small crisp, tart apple, diced
2 tablespoons unsweetened shredded coconut
2 tablespoons coarsely chopped pistachios

In a medium pot, bring 8 cups of water to a boil. Add the lentils and quinoa and briskly simmer until just tender, about 15-20 minutes. Drain.

Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onion and carrot and saute until softened, about 10 minutes. Add the curry powder, garam masala, and salt. Stir for a minute more. Stir in the coconut milk and brother and turn up the heat to bring to a boil. Lower the heat to a simmer.

When the lentils and quinoa are done cooking, add it to the curried broth and simmer for 5 minutes more. Taste, and season with more salt if needed. Ladle into bowls and garnish with chopped apple, pistachios and coconut. Serve with warm naan.

Chocolate Buckwheat Pancakes

2011-05-08T18:45:00.000+08:00

There’s this Simpson’s episode where Bart says to Marge – “Mom, can I have ice cream for breakfast?” and Marge says “Absolutely not! You’re going to have chocolate chip pancakes with maple syrup instead.” I was reminded of that while making these but really, they are pretty good for you. Yes, I liberally splashed maple syrup all over them and yes, M did wonder aloud how they would taste with whipped cream on top. But still, these chocolately cakes are delicious and filled with buckwheat flour, cocoa powder, banana and buttermilk.

The buckwheat gives the pancakes a lightly toasted, sort of earthy flavor which matches perfectly with the cocoa. The recipe makes quite a few cakes but they keep well in the refrigerator for a few days and freeze nicely. Pop them in the toaster or the microwave to reheat. This morning I ate them with a big dollop of vanilla yogurt, slices of pear and some chopped pecans.

The chocolate flavor isn't very intense despite the deep brown color. Feel free to stir in some chocolate chips. I've done it before and the pockets of melted chocolate made them more suitable for dessert instead of breakfast, which isn't necessarily a bad thing.

For about 18 pancakes:

1 cup buckwheat flour
1 cup unbleached all purpose flour
1/4 cup cocoa powder
2 teaspoons baking soda
1 very ripe banana, mashed
2¼ cups buttermilk
2 eggs
1 teaspoon vanilla
4 tablespoons unsalted butter, melted

In a large bowl, whisk together the flours, cocoa powder, and baking soda. In another bowl, whisk together the banana, buttermilk, eggs, vanilla and melted butter. Pour the liquid ingredients into the dry ingredients and whisk together until smooth. Let the batter rest for 15 minutes.

Heat a nonstick skillet over medium heat. When hot, use a 1/4 cup scoop and pour into the skillet. Flip when there are a few bubbles on the surface. Cook for a minute or two more. Repeat with the remaining batter. Keep the pancakes warm while they are all being cooked. Serve immediately.

Mushroom Udon Noodles

2011-05-03T06:57:00.000+08:00

I've never been in Australia during the April/May months, which is Autumn here, and keep reminding myself that things are sprouting and greening and defrosting back home. The Midwest extremes of humid summers and frozen winters is a thing of the past for me and the seasons here seem to shift gently into one another. Even though it is only slightly cooler than it has been, especially at night, I can feel myself beginning to crave some comfort foods.

For me, a heaping pile of noodles tends to satisfy that craving. I love thick, chewy udon noodles and the two kinds of mushrooms add another layer of chew to the dish. They are lightly seasoned with ginger, garlic, soy and sesame.

The list of ingredients may look long but don't be wary, this is meant to come together fast and minimal effort is needed. Besides a bit of chopping and measuring, the ingredients are sauteed while the noodles cook. A big bag of baby spinach is called for here and it will all cook down nicely. Just stir it in in batches.

For 2-3 servings:

6 ounces (180 grams) udon noodles
1 tablespoon peanut oil
2 garlic cloves, chopped
1 teaspoon finely chopped peeled fresh ginger
3.5 ounces (100 grams) oyster mushrooms, tough stems trimmed
3.5 ounces (100 grams) shiitake mushrooms, tough stems trimmed and caps thickly sliced
6 ounces (160 grams) bagged baby spinach
1/4 cup Shaoxing cooking wine or dry white wine
7 ounces (200 grams) baked tofu, cut into small cubes*
1½ tablespoons reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 tablespoon chopped fresh chives or scallions

Place the noodles in a pot of salted boiling water and cook according to package directions.

While the noodles are cooking, heat the oil over medium high heat in a large skillet or wok. Add the garlic and ginger and saute for 30 seconds. Add the mushrooms and cook, stirring frequently for about 5 minutes. Add the spinach in large handfuls at a time until it cooks down. When all the spinach has been cooked, add the wine and cook until nearly evaporated, a couple minutes more. Add the tofu and noodles and stir to incorporate with the vegetables. Add the soy sauce and sesame oil and toss again. Tongs are helpful for this task.

Spoon the noodles into bowls and top with the chives or scallions and serve sriracha on the side for those who like it spicy.

*I like a baked tofu that is "honey soy" flavored but use whatever you prefer and is available.

Seeded Lavash Chips

2011-04-27T20:07:00.003+08:00

Lately I've been taking a stand on purchasing hummus. Week after week I buy it at the store and vow to quit it because it's overpriced and never as good as I know it can be and when I look at the few ingredients it just seems logical to make my own. Certain things really irk me to pay for like chai tea, most pasta dishes, and apparently hummus so I make resolutions about never shelling out money for them again. Ever! Or at least until it re-happens and I have to re-declare.

I rounded up some chickpeas, tahini, lemons, garlic and olive oil and followed Cook's Illustrated's recipe for making the "best" hummus. It wasn't hard and I was kicking myself for not doing it sooner. While I was at it, I also made these easy, tasty chips from large rounds of whole wheat lavash. Crisp and golden after a blast in a hot oven, they came out with great crunch from the seed mixture.

The chips were perfect with the hummus and were addictive enough to eat on their own too. Although lavash is similar to pita, I thought these were better than pita chips I've made in the past. Lavash is softer and thinner which makes them crisp up perfectly with very little oil needed. They undoubtedly can handle endless variations of spices, seeds, herbs and oils.

3 round whole wheat lavash breads (10-inch size)
3 tablespoons olive oil
1 teaspoon poppy seeds
1 teaspoon mustard seeds
1 teaspoon sesame seeds
1/2 teaspoon flaked sea salt

Heat the oven to 400f (200c). Stir the seeds and salt together in a small bowl and set aside.

Cut the breads into thin wedges. Brush both sides with olive oil and place on a baking sheet. Sprinkle the seeds over the tops and place in the center of the oven. Bake until the chips are golden and crisp, about 10 minutes. Set the pan on a wire rack to cool before serving.

Raspberry Bittersweet Friands

2011-04-24T12:00:00.000+08:00

Since moving to Australia I've been eyeing up all the desserts here which tend towards the small, individual, pretty kind. There are tiny tarts, coconut covered lamington squares and a variety of "slices" which are bar cookies to Americans. As much as I love a giant frosted cake - especially if people are standing around it singing happy birthday to me, I've become taken with a dessert that can be enjoyed in a few bites.

I discovered friands one day when I was grocery shopping. As I was passing by the section with various baking sheets, utensils and things I spotted an odd-looking muffin pan. It simply said "friand pan" and so I went home and googled it. It seems that friands are a thing here and in New Zealand and are closely related to the French financier.

Although I looked at 10 different recipes, they were all essentially the same. Egg whites, almond meal, confectioner's sugar, melted butter and a touch of flour are combined and baked in the special oval-cupped pan. At first I was going to make a batch with just raspberries but I spied a bag of bittersweet chocolate chips in the cupboard and decided it wouldn't hurt to add those in too.

I love everything about these cakes. They are buttery with a crisp exterior and tender, cakey interior. Serve them warm so that chocolate oozes and mixes with the raspberries. A final dusting of sugar is all they need.

For my friends outside of Australia, a regular muffin pan can be used to bake these.

For 8 friands:

7 tablespoons (100 grams) unsalted butter
4 large egg whites
2/3 cup almond meal*
1/4 cup plain flour
1 cup confectioner's (icing) sugar
1/8 teaspoon salt
3/4 cup frozen raspberries
1/3 cup bittersweet chocolate chips
Extra confectioner's sugar for dusting

Heat the oven to 350f (180c). Grease 8 cups of a friand or standard muffin pan. Melt the butter and then set aside to cool.

Place the egg whites in the bowl of a mixer. Using the whisk attachment, whisk until foamy, about a minute. Change to the paddle attachment. Sift the flour, sugar and almond meal over the whites and beat on low speed until just combined, scraping down the bowl if necessary. Add the raspberries and chocolate chips and beat for 30 seconds more.

Using a 1/4 cup measuring cup, divide the batter amongst the 8 cups. Place in the center of the oven and bake until the cakes are puffed and the edges are golden, about 20-25 minutes. Remove from the oven and place on a wire rack to cool. After 15 minutes, remove from the pan and serve warm or at room temperature. Lightly dust with the confectioner's sugar right before serving.

*To make your own almond meal, place a cup of whole raw almonds in the bowl of a food processor and pulse until they are very finely ground. Be careful because if they are ground too much they will become almond butter. Sift the almond meal, setting aside the large pieces that wouldn't sift and measure out 2/3 cup for this recipe. Reprocess any larger pieces and store the extra almond meal in the refrigerator or freezer.

Roasted Pepper Salad

2011-04-17T09:26:00.000+08:00

We made an Italian-style feast the other day that consisted of some ultra-rich macaroni and cheese, green beans in a tomato/Parmesan sauce, and this salad. I thought that we needed something light and fresh to offset all the heavier cheese flavors of the other dishes and this really was just the right thing to serve.

I started by roasting red and yellow peppers and then added layers of flavor on top of them. Orange, hot chile, toasted almonds, raisins and plenty of fresh oregano were laced through the peppers. A drizzle of high-quality olive oil and a touch of sea salt finished it.

This salad, with it's bright red colors and flecks of green and orange, is gorgeous. I served it at room temperature and tossed all the ingredients at the table right as we were sitting down to eat. We ate the leftovers the next day for lunch and it was just as good so feel free it to make it ahead of time too.

For 4 Servings:

3 large red, yellow or orange bell peppers
1 small hot red chile pepper, seeded and minced
2 tablespoons fresh oregano leaves
1 tablespoon toasted slivered almonds
1 tablespoon golden raisins
1 teaspoon finely grated orange zest
Fresh orange juice, sea salt and olive oil to taste

Set the peppers on a hot grill or place under the broiler. Roast, turning occasionally until the skins are blackened and blistered on all sides. Place the peppers in a large sealable bag, seal, and set aside for 15 minutes. Remove the peppers from the bag and peel off the skins. Carefully pull or cut out the core and seeds and discard. Cut each pepper into 6 slices and place on a platter.

Scatter the chile, oregano, almonds, raisins, zest and salt over the peppers. Give them a squeeze of fresh orange juice and a drizzle of olive oil. Toss the salad before serving and adjust with additional salt, oil or juice if needed.

The salad will keep, covered, in the refrigerator for a few days.

Hazelnut Honey

2011-04-10T20:59:00.000+08:00

A couple months ago, M and I went on a wine tour of the Swan Valley which is about an hour drive Northeast of where we live. I had never been on a proper day long tour before of any wine region and I loved it as much as I always figured I would. We were chauffeured around wine country, passing by row after symmetrical row of grapes, learning about the local varietals and tasting an abundant amount of wine. There was such overwhelming natural beauty there. I found myself standing under a grape arbor, glass of wine in one hand, reaching up to pluck a grape with the other hand, and thinking that nothing could be better than that.

Amongst the many things I learned that day was that wine tours equal all sorts of other culinary indulgences: chocolates and nougats, locally sourced olive oils, rich tawny ports, jams, and cheeses. At one winery they had sparkling jars of canned chutneys, relishes, and jams using different wines. I noticed a jar of honey with hazelnuts suspended at the top. The ingredients just said honey, hazelnut liqueur, and hazelnuts. Easy enough. I set the jar back down and have finally gotten around to making a batch of it myself.

This required buying a bottle of Frangelico which I was hesitant to do because of the hefty price tag. I figured that it would last forever like so many specialty liqueurs do. However, after perusing the Frangelico website and seeing a cocktail that was simply Frangelico, soda and lime my bottle is now half empty. It is delicious - make one now if you can.

But back to the honey...this is officially my new favorite homemade gift. Although simple, it's quite special. I drizzled it over some roasted pears for a quick dessert and imagine that it would shine on a cheese platter, perhaps alongside some pungent blue cheese.

For 1 cup:

1 cup honey
2 tablespoons Frangelico
10-15 hazelnuts

In a small saucepan, combine the honey and the Frangelico over medium-low heat. When the honey is warmed through, turn up the heat until it just starts to boil, stirring constantly. Immediately remove from the heat and set aside for a few minutes to cool slightly.

Carefully pour the hot honey into a sealable glass jar. Set aside, uncovered, while toasting the hazelnuts.

Heat the oven to 350f (180c). Place the hazelnuts on a rimmed sheet and bake until just golden, about 5-7 minutes. Remove from the oven, place in the center of a kitchen towel, and rub together until their skins come off. Put the hazelnuts in the jar with the honey and seal.

Brazilian Shrimp Stew

2011-04-07T09:13:00.000+08:00

There is this very lovely small grocer in Fremantle, Australia called Kakulas Sister where shoppers need to squeeze through aisles that are stacked high with almost any international food that one could ever be looking for. A strong coffee scent hits you when you walk in and I try and practice buyer's restraint as I weave through the vinegars, honey, rich yogurts and cheeses, meats, barrels filled with grains, rice and flours, bags of dried chiles hang from the ceilings and little pastries lined up next to the register.

My last trip there I spotted a Pan de Queso mix, a Brazilian cheese bread, and bought it thinking I'd make some sort of South American meal. I had actually eaten these years ago when Guestblogger Alita's family had a Brazilian foreign exchange student who made them for everyone. I knew M would love them and they really are a fun, tasty little bread - chewy, cheesy and slightly exotic.

I paged through my cookbooks wondering what to make with them and came across a tasty-sounding stew that is apparently quite traditional in Brazil. I had some shrimp in the freezer and supplemented what I had with some dark chicken meat. The shrimp and chicken are bathed in a tomato coconut sauce and seasoned with a hearty dose of lemon juice and peppers.

I cooked the stew and baked the bread on a sunny Sunday. We took our plates out onto the balcony for a leisurely lunch and about 10 minutes later we laughed at how quickly we had cleaned our plates. M and I agreed that this was one of our new favorite meals.

For 4 Servings:

1/2 pound large shrimp, peeled and deveined
1/2 pound boneless, skinless chicken thighs cut into small pieces
3 garlic cloves, minced
1 jalapeno, stemmed and minced
1/4 cup lemon juice
15 ounces whole tomatoes in juice
2 tablespoons olive oil
1 medium red onion, finely chopped
1 green bell pepper, finely chopped
1 cup unsweetened coconut milk
1 tablespoon chopped fresh chives

In a large ziploc bag combine the shrimp, chicken, garlic, jalapeno, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Seal, pressing the air out, and place in the refrigerator for 20 minutes.

Puree the tomatoes in a blender until smooth and set aside.

Heat the oil in a large saucepan over medium-low heat. Add the onion and bell pepper and saute, until softened, about 10 minutes. Add the tomato puree and another 1/2 teaspoon salt and bring to a simmer. Cook, stirring occasionally, until the mixture has thickened, about 10 minutes.

Add the coconut milk and bring to a boil. Stir in the shrimp, chicken, and all of the marinade allowing to simmer until the meats are just cooked through, about 3-5 minutes. Taste and season with salt and pepper if needed. Garnish with the chives and serve with steamed white rice and the warm pan de queso.

Adapted from the Brazilian Shrimp Stew recipe from Gourmet.

Beet, Leek & Barley Soup

2011-03-30T08:17:00.000+08:00

Beets (or beetroot as they refer to it) are a popular vegetable here in Australia and I've been eating more and more of them. You rarely see a burger without a few slices of beet tucked into the bun which is a real favorite of mine now that I've had it a few times. I grew up not liking beets for no particular reason besides the fact that they were a bit odd-looking and tasted a little like dirt. Now though, that earthiness is appealing and they seem to be good just about every way that I have them.

That deep, purple-red hue is astonishing and I love the way that this soup looks. The sweet leeks play off the beets natural sweetness and the chewy barley adds some nice heft. The astringency of the lemon juice and the freshness of the dill is a needed garnish - I don't think the soup is quite as good without them.

I haven't had borscht in years but this soup is definitely a simpler, lighter cousin of the original. With just 6 ingredients and a little simmering this very pretty soup was being slurped up alongside the Guinness Rosemary Bread I recently made.

For 4-6 Servings:

1 tablespoon olive oil
2 leeks, white and light green parts only, thinly sliced (about 2 cups)
3 beets, peeled and cubed
1½ cups cooked barley
4 cups stock
2 tablespoons lemon juice
2 tablespoons chopped fresh dill

In a large saucepan, heat the olive oil over medium-low heat. Add the leeks and saute until softened, about 5 minutes. Add the beets and cook for 2 minutes more. Add the stock and barley and bring to a simmer. Cover, and simmer until the beets are tender, about 45-60 minutes.

Season to taste with salt and pepper, adding more stock or water to thin the soup if desired. Ladle into bowls and top with some lemon juice and dill.

Maple Egg Cups

2011-03-23T20:24:00.003+08:00

Once, a long time ago, a friend of mine who shall remain anonymous (ok fine it was Guestblogger Alita) and I gained some weight. Kind of a lot actually. We blamed it on winter and the lack of daylight and our hectic workloads - but the fact is there was only one culprit and it's name was the fun-sounding MxGxxxxxx.

There was a MxDxxxxx's that both of us passed by on our way to work and it became a frequent (daily) occurrence to swing by the drive-thru, eat it furtively in the car, and be on our way. Now, if you have never had such a thing and believe me, I know it's a touch horrific to admit that you have, I'll explain it to you. A scrambled egg, cheese and your choice of bacon or sausage is sandwiched between two pancakes that had these delicious pockets of maple syrup in them.

I pride myself on cooking healthy, mostly organic, often vegetarian, locally-sourced meals at home the majority of the time. You can imagine what a dirty little secret this was. To this day when either of us has gained any sort of weight we qualify it by saying things like - "I mean, I'm not MxGxxxxxxx weight or anything."

This brings me to the cute egg cups pictured above which are reminiscent of the sweet+salty+savory goodness of yesteryear. Whole wheat toast is brushed with a butter/maple syrup glaze and filled with a thin slice of prosciutto. An egg bakes in the center and they are so tasty. Perfect for a brunch-style gathering, the prep is minimal and they can bake while mimosas are being sipped. And, you don't have to eat them in secret.

For 6 cups:

2 tablespoons butter
2 tablespoons maple syrup
6 slices whole wheat bread, crusts cut off
3 thin slices prosciutto, cut in half
6 eggs
Freshly ground black pepper

Heat the oven to 350f (180c). Melt the butter with the maple syrup. Brush the inside of 6 cups of a standard muffin pan with the melted maple butter. With the palm of your hand, flatten the bread. Brush both sides of each slice with the maple butter and tuck into the muffin cup. Press the prosciutto into each one. If there's any maple butter leftover, drizzle it evenly over the prosciutto. Carefully crack an egg into each cup and grind black pepper over the top.

Place in the center of the oven and bake for 15 minutes. Check the doneness of the egg and continue baking if you'd like the yolk more set. The baking times will vary depending on personal yolk preference.

Remove from the oven and serve immediately.

Spinach Feta Pie

2011-03-20T19:38:00.009+08:00

Here's one of my favorites from Guestblogger Alita. I've been eating and making this recipe for years. The variations are endless, everyone seems to love it, and it's great as an unusual brunch dish or a vegetarian main course. Leftovers reheat perfectly too. --A Crafty Lass

Years ago I was invited to a 3-day creative retreat which was held at a spa located on a serene old farm about an hour West of Minneapolis.The retreat may have been informative, I don't really recall - because the most memorable thing I took away from that retreat were recipes for two items that my cooking repertoire would suffer without!

The chef on staff thankfully introduced me to this amazing rice and egg-based pie, and also a "healthy" wheat germ brownie, that may appear here soon. I make this pie pretty regularly and never hear complaints. To keep us from getting bored of this menu staple, I've taken liberties with the recipe over the years. We all quickly decided that this one, filled with Greek flavors, is our favorite version.

The original recipe was basically white rice, spinach, feta and eggs, topped with cheddar cheese but for this post I wanted to mix it up a bit. Erin and I often bounce ideas off of one another, sharing recipes frequently, and after brainstorming together decided that some added Greek-oomph would make this dish shine.

I upgraded the white rice to brown rice for the added fiber and other nutritional benefits and mixed in lemon, herbs and olives. I did struggle with the topping, thinking that cheddar was a little off-theme, but the bubbly, gooey cheese on this is a must, so I went with it. Enjoy this served with a spinach or Greek salad on the side.

For 6 Servings:

1 tablespoon butter
1/2 cup chopped onion
2 cloves of garlic, minced
2 teaspoons flour
1/2 teaspoon salt
1-1/3 cups milk
1/4 cup lemon juice
2 cups cooked brown rice
4 ounces (115 grams) crumbled feta cheese
3 eggs, lightly beaten
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh thyme
10 ounces (280 grams) frozen chopped spinach, thawed and drained
10 kalamata olives, sliced
1 cup shredded cheddar cheese

Preheat oven to 400f (200c). Melt the butter in a pan over medium heat and saute the onions and the garlic for 3-5 minutes. Stir in the flour and salt. Gradually add the milk, stirring with a whisk until well-blended. Stirring constantly, bring to a simmer and cook until slightly thickened, 1-2 minutes. Remove pan from the heat and gently stir in the cooked rice, feta, eggs, lemon juice, herbs, spinach and olives.

Pour the mixture into a 9-inch pie plate coated with cooking spray. Sprinkle the cheddar cheese over the top and bake for 30-35 minutes.

Guinness Rosemary Bread

2011-03-17T19:56:00.002+08:00

I wanted to make something for St. Patrick's Day that used Guinness besides Nigella's Chocolate Guinness Cake, which admittedly is one of the best things ever. Something savory instead of sweet. Stout and chocolate go so well together though and I'm itching to make some Guinness ice cream that I read about a while back. Maybe next year.

This year though, I remembered a recipe for beer bread that my mom had given me years ago. Hers required just 4 ingredients: beer, white flour, sugar and butter. The yeast in beer works with the self-rising flour to make a dense, quick bread type of loaf. The ease in which this comes together is unbelievable. A loaf can be baking in the oven within 15 minutes, start to finish. For real.

I made some modifications using Guinness of course and then ramping up the fiber with some whole wheat flour. I used honey instead of sugar and then topped it with both rosemary and the richly-scented flaky smoked salt that Maldon makes. I absolutely love this salt. Buy some if you see it.

Like all bread, it smelled amazing while it was baking. The herbal, smokey topping melded perfectly with the barely sweet, stout-infused loaf. This is really best eaten the day you bake it, served warm with a little butter.

Erin go Bragh!

For one loaf:

12 ounces (350 ml) Guinness, room temperature
2 cups whole wheat self-rising flour
1 cup white self-rising flour
2 tablespoons honey
3 tablespoons butter, melted
1 tablespoon chopped fresh rosemary
1 teaspoon flaky smoked salt such as Maldon

Heat the oven to 350f (180c). Combine the Guinness, flours and honey in a large bowl. Stir together until just moistened. The batter will be quite thick. Grease a standard, greased loaf pan and spoon the batter evenly into it.

Drizzle the butter over the top. Sprinkle with the rosemary and salt. Place in the center of the oven and bake for about 45 minutes.

Place on a wire rack and allow to cool for 15 minutes. Take out of the pan, slice and serve warm.

Quick Carrot Bean Salad

2011-03-13T16:35:00.000+08:00

In most of the cookbooks I own, I have post-it notes on many of the pages flagging recipes I'd like to try one day. Or, stuck in the first page, is a handwritten list that I jotted down when going through the book for the first time. I also have a long list on my laptop of ideas I have for recipes to try and eventually blog about one day. My inspiration often comes from these orderly sources or sometimes I can make something quite good on the fly.

This quick salad is one of those freestyled meals that actually worked. The other morning, with one eye on the clock, I was faced with bringing an emergency frozen meal to work for lunch, buying something over my break, or spending a few extra minutes attempting to whip something together. In the interest of eating up what we have, I made this in 15 minutes and still managed to find myself on the 7:40 am train.

I threw the rice in the steamer and got to work - carrot chopping, pine nut toasting, a little assembly and leftover buttermilk dressing to anchor the whole dish together. The salad is crunchy, savory, herbal and sweet all at once and made for a satisfying work lunch.

For 3-4 Servings:

1 ½ cups cooked jasmine rice
2 medium carrots, peeled and thinly sliced
1/4 cup dried currants
2 tablespoons toasted pine nuts
1 can borlotti beans, drained and rinsed
1/3 cup buttermilk dressing*

For the dressing, combine 1 cup buttermilk, 2 chopped garlic cloves, 1 teaspoon sea salt, 1/4 cup white wine vinegar, 1/4 cup chopped dill, 2 chopped scallions, a tablespoon of chopped tarragon, and a 1/4 cup extra virgin olive oil in a blender. Swirl together until emulsified. Store in the refrigerator until ready to use - up to one week.

While the rice is still warm, combine the rice, carrots, currants, pine nuts and beans in a bowl. Pour the dressing over, toss again and serve at room temperature.

Buttermilk Dressing recipe adapted from the Buttermilk Farro Salad recipe at 101 Cookbooks.

Buttermilk Walnut Muffins

2011-03-09T19:45:00.001+08:00

I woke up Sunday morning early, feeling full of energy. I peeked in the fridge and was confronted with odds and ends and leftovers and condiments stuffed into it. The pantry was no better so I declared that there would be no more grocery shopping until we ate everything already in the house.

The day before we had hosted a leisurely afternoon lunch with friends and I had made Heidi's very delicious Buttermilk Farro Salad. The salad itself was fantastic - plump grains and crisp shaved vegetables soaked up the tangy dressing nicely. Since I had half container of buttermilk left over, I set to work on these muffins.

Buttermilk in baked goods is like a magical ingredient, infusing the dough with moisture and a nice cakey texture. I stirred in finely chopped walnuts and leftover candied mixed peel I'd used around Christmas in these Pistachio Cookies. The muffins were sweetened with just a touch of honey but the cardamom sugar topping added a second layer of sweetness. To really let these muffins shine, serve them warm, straight from the oven with some additional honey and softened butter.

For 12 muffins:

2 teaspoons sugar
1 teaspoon ground cardamom
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup finely chopped walnuts
1/3 cup finely chopped candied mixed peel or 1 tablespoon finely grated citrus zest
1 cup buttermilk, well-shaken
1 egg
4 tablespoons unsalted butter, melted
1/4 cup honey

Heat the oven to 400f (200c). In a small bowl, stir together the sugar and cardamom, set aside.

In a large bowl, whisk together the flour, salt, baking powder and baking soda. Stir the walnuts and citrus peel into the flour mixture. In a smaller bowl, whisk together the buttermilk, egg, butter, and honey. Fold the wet ingredients into the dry ingredients until just moistened. The batter will be thick and lumpy.

Grease a muffin pan. Spoon the batter evenly into each cup. Sprinkle with the cardamom sugar and bake in the center of the oven until puffed and golden, about 15-18 minutes. Let cool slightly on a wire rack for 5 minutes. Serve warm with butter and honey.

Zucchini Rice Pilaf with Mexican Flavors

2011-03-06T09:32:00.001+08:00

I've been way too hot lately which has translated into me being a bad, bad weeknight dinner cook. We had grilled cheese sandwiches one night (delicious), french toast with cinnamon and strawberries another night (again, yum) and lots and lots of popsicles. I should mention that I didn't make any of it. I laid sideways on the couch and read about good healthy cooking in a few much-loved cookbooks instead.

By the time Thursday rolled around I was determined to put something good and wholesome on the table. M rubbed a few filets of snapper with a nice chile powder and grilled them for just a few minutes per side. Meanwhile I was in the kitchen chopping away, whipping up this heavy-on-the-vegetables pilaf. I loaded it with onions, garlic, chiles and lots of little cubes of green zucchini. Fresh super sweet corn kernels got tossed in alongside the heartiness of chewy brown rice and black beans. A hint of tangy mild Tabasco was stirred in and the whole dish was topped off with crunchy pepitas and chunks of avoacdo.

Despite a bit of prep work, the pilaf was simple to make and doesn't require much actual cooking time, particularly if the rice is cooked in advance. It would make an excellent filling for a burrito and could accompany any number of latin-infused menus.

For 4 servings:

2 tablespoons canola oil
1 cup chopped onion
2 garlic cloves, chopped
1 jalapeno chopped (seeded if you want less heat)
1 medium zucchini cut into 1/4-inch dice
2 ears corn, kernels cut off the cob
1 can black beans, drained and rinsed
2 cups cooked long grain brown rice
1 teaspoon tabasco (I used the green one)
1 tablespoon toasted pepitas
1 small avocado, diced

Heat the oil in a non-stick skillet over medium-high heat. Add the onion, garlic and jalapeno. Saute, stirring frequently until the onion is lightly browned and soft. Add the zucchini, season with salt, and cook for a few minutes more. Add the corn, black beans, rice and tabasco. Stir thoroughly until all the ingredients are warmed and cooked through. Taste and season with additional tabasco or salt if needed.

Spoon the pilaf into a serving dish and top with the avocado and pepitas.

Chickpea & Almond Soup

2011-03-01T06:35:00.001+08:00

I'm not sure what possessed me to make a soup in the middle of an Australian summer. Maybe I was missing my pals in the deep freeze on the other side of the world, maybe I was tired of eating food that didn't require cooking, or maybe I just wanted to make something with saffron in it because it's pretty. Who knows. What I do know is that I was sweating like mad while I was cooking it and sweating just as much when I had a steaming bowl in front of me. Somehow, with a crisp Sauvignon Blanc, it was perfect and simple and elegant despite the 100 degree (Fahrenheit) heat.

This soup is a version of a Mark Bittman recipe from How to Cook Everything Vegetarian. I love this book. I know his original book is a staple for a lot of people but I much prefer this one and have a long list stuck in it detailing his innovative meatless recipes I can't wait to make.

I went the easy route with my version and used canned chickpeas rather than dried and added a couple small potatoes because they were sitting on the countertop staring at me. I skipped the onion altogether and upped the garlic ante instead. It played off the almonds, potatoes and chickpeas nicely. The almonds are an unusual addition and I was curious to see how they would behave in soup. M & I both loved it and would make it again. The fact that dinner was on the table in half an hour was just a bonus.

For 4 servings:

1/4 cup olive oil
3 large garlic cloves, chopped
1/2 cup slivered almonds, toasted
1 cup diced yellow potatoes
1/4 teaspoon saffron threads
1 can chickpeas, drained and rinsed
4 cups reduced-sodium chicken stock
Salt & freshly ground black pepper

Heat the olive oil in a medium saucepan. Add the garlic and saute until just golden. Add the almonds, potatoes, saffron and a large pinch of salt and pepper. Saute for a couple minutes more. Add the chickpeas and the stock and bring to a simmer. Simmer for 20 minutes or until the potatoes are cooked through. Taste and season with additional salt if needed.

Truffled White Bean Dip

2011-02-17T20:53:00.001+08:00

One Friday night after a long week of work, I got home and wanted only to sit in the sun on my balcony with M, a glass of wine, and some good, leisurely snacks. I surveyed what we had on hand and pulled out a wedge of Gruyere, olives, pickles, table water crackers, and Pink Lady apple slices. Wanting something a bit more substantial, I grabbed a can of cannellini beans and thought that I would dress them simply with a vinaigrette. I did just that but also started mashing them up with roasted garlic and sea salt. I drizzled a tiny bit of truffle oil over the top. With minimal effort, I had a pretty good platter in front of me.

Those beans were GOOD. Mellow and creamy with just the right hints of salt and savory truffle. The dip was so good that I made it again, and again, and finally wrote down the recipe. I've made variations by adding a pinch of chili flakes on one occasion and some chopped fresh basil on another. Both were great but the truffle oil is what makes it special.

This is the perfect recipe to have for a last minute hors d'oeuvre. I make mine on the chunkier side, roughly mashing the ingredients together with the back of a fork. For those of you with a food processor, it would be a breeze to puree it all together for a smoother, creamier dip.

For about 1 cup:

1 large roasted garlic clove
15 ounces (400 grams) cannellini beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon good-quality balsamic vinegar
1/2 teaspoon truffle oil, divided
1/2 teaspoon sea salt
Freshly ground black pepper

Combine the garlic, beans, olive oil, vinegar, a 1/4 teaspoon truffle oil, and the sea salt in a bowl. Stir together and mash with a fork until you've reached the desired consistency. Drizzle the remaining truffle oil over the top, grind some pepper over it and serve alongside crackers and crudites.

Brandied Fig & Banana Milkshakes

2011-02-14T20:05:00.000+08:00

I was skyping with one of my best gals, Manda, the other day when she told me about the most delicious milkshake she had at a local restaurant. She said - "it had figs and bananas in it and you must make it." I immediately thought BRANDY which her shake didn't have but we both agreed that yes, a liquored-up version might just be the best thing ever.

It should come as no surprise that I was right. I sucked down that first sip of shake and decided that brandy makes everything better. It reminded me a bit of a Brandy Alexander but was sweet with banana and slightly crunchy with the pureed tiny fig seeds. I love the hint of cinnamon which seems to marry the two fruits together and complements the strong vanilla flavor.

The recipe itself is a guideline. I think shakes are something that require a little tinkering based on personal preference. If you want your shake to be extra-thick so that the straw stands immobile in the middle then either add more ice cream or less milk. The brandy was perfect for my tastes but might be a touch strong for other people so don't add the full amount at first. Taste and decide.

As M and I sat slurping down our milkshakes BEFORE dinner (so naughty), I thought that they would make for a fun, unexpected end to a dinner party. The brandied figs would also make a splendid topping for a vanilla sundae along with some chopped nuts and chocolate sauce.

For 2 shakes:

1/3 cup dried figs, stemmed
1/2 cup brandy
1 cinnamon stick
3 scoops vanilla ice cream
3/4 cup milk
1 banana, cut into large chunks and frozen
Pinch of ground cinnamon for garnish

In a small saucepan over high heat, combine the figs, brandy and cinnamon stick. Bring to a boil and simmer for 2 minutes. Remove from the heat, cover, and allow to steep for 30 minutes. Discard the cinnamon stick and put the brandy and figs in the refrigerator until cold.

In a blender, combine the figs with the brandy, ice cream, milk, and banana. Blend until smooth. Pour into two glasses and sprinkle with the cinnamon.

Rich Red Pizza Sauce

2011-02-10T08:48:00.001+08:00

I grew up eating thin crust sausage and mushroom pizzas at Fox Hole in McHenry, Illinois. I'd head to Lou Malnati's for a Chicago deep dish and had my first wood-fired pizza at a little Italian joint in London. My girlfriends and I would polish off a couple pizzas at Punch or Pizza Nea in Minneapolis on a regular basis. I love them all.

What I don't love are the pizzas I've sampled in Australia. They are just...missing something. The crust isn't quite right or the cheese isn't cooked enough or the sauce is too subdued. The Aussies love their pizza because they're on offer everywhere we go, I'm just still searching for that great, perfect pie.

While I search, M and I have become near experts at making pizzas at home. I make the dough and the sauce, while M is in charge of shaping the dough, topping distribution, and cooking the pizza. He's come up with this addictive little trick where he brushes the crust of the pizza with honey before he bakes it---crispy, sticky, goodness.

I have started making larger batches of sauce and freezing it in 1-cup portions. The sauce itself is loaded with flavor from the fresh herbs, garlic and imported Italian canned tomatoes. The red wine cooks down and adds depth to the other ingredients. It freezes beautifully and having it on hand is very useful, particularly if you've got some frozen dough at the ready too.

For about 5 cups:

4 tablespoons olive oil
4 garlic cloves, chopped
4-14 ounce (400 gram) cans diced Italian tomatoes (preferably San Marzano)
1 can tomato paste
1/2 cup fruity red wine
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh oregano
1/4 cup chopped fresh basil

In a large saucepan, heat the olive oil over medium heat. Add the garlic and saute until just golden. Add the tomatoes, tomato paste, wine, sugar, salt and red pepper flakes. Stir together and bring to a simmer.

Simmer, stirring occassionally until the sauce has thickened about 30-45 minutes. Stir in the oregano and basil. Taste and add more salt if needed. Remove from the heat and allow to cool slightly. Puree the sauce until smooth in batches in a blender, being careful to only fill it halfway so it doesn't erupt into a molten mess.

Pour the sauce into plastic containers or ziploc freezer bags and freeze until ready to defrost and use.

Coconut Macadamia Blondies

2011-02-07T09:55:00.001+08:00

I've been a blogging slacker this week but thanks to my good pal, Guestblogger Alita, I got a needed reprieve so that I can do some cooking and get back on schedule. I'm sure you'll all enjoy these delicious-sounding blondies. ---A Crafty Lass

In deciding what special treat I wanted to bake for my Valentine, I thought about his all time favorite cookie. I know he's not alone - you know the ones, those delicious Samoas that the cute little Girl Scouts so innocently sell us every year. I feel so good supporting them and teaching them about goals, making money and people skills (at least that is what one little girl told me - good sales pitch for a 8 year old, I thought!). In case the one person on earth who hasn't tried these cookies happens to be reading this today, the cookie is covered in caramel and coconut and of course drizzled with 5 perfect lines of chocolate. That purple box doesn't last long at our house - once you open it, you might as well not close it again!

Since my sweetie is not a big chocolate fan like me, I thought a cookie bar or blondie would be a good base, and after taking stock of my baking cabinet, I settled on a cross between the above mentioned Samoas and the always popular white chocolate macadamia nut cookie. So, I cooked up a recipe for Coconut Macadamia Nut Blondies. And, much like that purple box, this pan of bars did not last long!

1 stick of butter, melted (8 tablespoons)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
2 teaspoons vanilla
1/4 teaspoon salt
1 cup white flour
1/4 cup whole wheat flour
1 cup coconut (heaping)
1 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup chopped macadamia nuts

Preheat over to 350f. Line an 8x8 baking dish with parchment paper. In a large mixing bowl, mix together the melted butter with the brown & white sugars. With a spoon, mix in the egg, vanilla and salt until combined. Slowly mix in the flours, coconut, white & chocolate chips and the macadamia nuts until blended.

Pour the batter into the lined pan and smooth the top. Bake for 25-30 minutes, the center should still be a little soft. Let them cool a little on a wire rack before removing them from the pan. Slice into squares and present to your favorite valentine!

Tropical Tea Bread

2011-01-30T20:38:00.000+08:00

Cyclone Bianca (a fancy sounding tropical storm I think) is swirling around the Western Australia coast bringing small bursts of rain, thunder, and hot humid heat that makes the air thick with a misty haze. I barricaded myself in the apartment, reluctantly turning the air conditioner on and waited to see what would happen during my first ever cyclone experience.

Bianca sort of fizzled out so while I waited for the squally winds that never came, I baked to pass the time. I sorted through some old Gourmet magazines and came across one from years back, "The Island Issue" and marveled at how many recipes I had made out of it. That was during my tropical phase when I wanted to eat nothing but Jamaican food.

One recipe in particular caught my eye for a simple loaf of Coconut Bread. I baked it and changed it so much that it hardly resembles the original but I suspect I might have improved it. The same coconut base exists but I substituted all the regular flour with whole wheat. I infused the batter with ground cardamom, fragrant grapefruit zest, and a dash of rum extract. The original recipe calls for water but I thought plain yogurt would add some needed moisture. It came out beautifully, subtly sweet, and although I ate it plain I'm sure some butter and marmalade would be a superb addition.

For one loaf:

4 cups sweetened flaked coconut, divided
2 cups whole wheat self-raising flour
1¼ teaspoons ground cardamom
6 tablespoons unsalted butter, softened
1/3 cup packed light brown sugar
2 eggs
1 cup plain yogurt
1 tablespoon finely grated grapefruit zest
1 teaspoon rum extract

Heat the oven to 350f (180c). Spread 3 cups of the coconut out on a baking sheet. Place in the oven and bake, stirring occasionally until lightly golden and toasty, about 10 minutes. Remove from the oven and pour into a food processor. Pulse until finely ground.

In a large bowl, stir together the ground toasted coconut, the remaining cup of untoasted coconut, the flour, and the cardamom.

In the bowl of a mixer, beat together the butter and brown sugar until creamy. Add the eggs, one at a time, and then beat in the yogurt, zest and rum extract. Add in the coconut mixture and mix until just combined.

Grease a standard loaf pan. Spoon the batter into the pan and spread the top evenly with a spatula. Place in the center of the oven and bake until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan on a wire rack for 15 minutes, and then turn out of the pan and let cool completely.

Chicken with Spicy Date Couscous

2011-01-26T21:45:00.004+08:00

When I get home from work, I immediately shed my work clothes which just feels so good, doesn't it? Then it's off to the kitchen to whip up something for dinner. I've had quick dinners on the brain lately and have been bookmarking and writing down ideas that will result in me being fed and relaxing on the couch by 7pm. The other day I stared vacantly into the refrigerator and was confronted with the familiar puzzle: all sorts of food, nothing to eat. I suspect this goes hand in hand with a closet full of clothes yet nothing to wear.

I persevered and came up with this superquick, very tasty weeknight dinner. I had the chicken ready to go which, when pounded thin, cooked in no time flat. I cooked the couscous in some stock with frozen peas, sweet chopped dates, toasted pine nuts and a good pinch of deeply spicy garam masala. The entire dish gets garnished with fresh basil. It's spicy, fresh and interesting all at once.

Speaking of good, fast recipes, I've been catching Jamie Oliver's show 30 Minute Meals lately for some inspiration. I've always liked him but now that I'm a regular viewer I sort of love him. His enthusiasm for cooking is infectious and the man can definitely throw together a fantastic looking meal. I recently downloaded his free iPhone app as well and am blown away by the innovative design and functionality of it. If you don't have it, get it.

For 2-3 servings:

Chicken:

1 large boneless, skinless chicken breast
2 teaspoons peanut oil
Coarse salt and freshly ground black pepper to taste

Couscous:

1¼ cup chicken stock

1 teaspoon peanut oil

3/4 cup couscous

1¼ teaspoons garam masala

1/4 teaspoon salt

1/3 cup pitted, chopped dates

1/3 cup peas

1 tablespoon toasted pine nuts

1/4 cup chopped fresh basil

Place the chicken in a large ziploc bag. Pound the chicken until it is about 1/2-inch thick. Coat with the peanut oil and season generously with coarse salt and freshly ground black pepper. Preheat a grill on high heat or alternatively, heat a non-stick skillet over medium-high heat. Cook the chicken until just cooked through, about 3 minutes per side. Set aside and keep warm.

In a medium saucepan, combine the chicken stock and peanut oil over high heat. When it comes to a boil, stir in the couscous, garam masala, salt, dates, and peas. Remove from the heat, cover, and set aside for 5 minutes. Uncover and stir.

Divide the couscous amongst two plates. Sprinkle the pinenuts over the top. Thinly slice the chicken and place on top of the couscous. Garnish with the fresh basil and serve.

Fresh Mint & Lime Cookies

2011-01-23T17:08:00.003+08:00

I am really good at making a Mojito to the point that if I order one at an actual bar, I'm usually disappointed. It's all about tasting and balancing things out along the way. The mint gets muddled with sugar, the lime juice and some pulp are stirred in, the rum is poured and then all of it topped off with some soda water. I taste and then add more of everything if it needs it. Finally, I present the lucky recipient with my perfect cocktail and give them a warning not to drink it too fast because they're such a fussy cocktail to make that I can't be bothered ever making more than about four.

These buttery sugar cookies are infused with Mojito flavor and remind me what a good combination mint + lime really is. The zest provides a burst of green citrus and is rounded off by the refreshing, sparkling taste of mint. The cookies themselves are crisp on the edges with a delicate crumb, prettily flecked with hints of herb and lime.

The dough can be a bit difficult to work with when rolling it into balls so if it sticks to your hands, wet your hands in ice water first and that should help. Keep an eye on them in the oven too, they can go to lightly golden around the edges to smelling of burnt butter quick.

For about 5 dozen:

1½ cups (340 grams) unsalted butter, softened
2/3 cup superfine granulated sugar
1 egg
1/4 cup minced fresh mint leaves
2 teaspoons grated lime zest
½ teaspoon vanilla extract
2 cups flour
Extra granulated sugar for flattening cookies

In a large bowl, cream butter and sugar until fluffy. Add egg, mint, zest, and vanilla. Beat until smooth. Add flour to creamed mixture; stir until a soft dough forms. Wrap dough in plastic wrap and refrigerate overnight.

Preheat oven to 350˚f (180˚c). Shape dough into 1-inch balls. Place balls 2-inches apart on a baking sheet lined with a silpat. Grease bottom of a glass with butter, dip into a bowl of granulated sugar and flatten each cookie ball (repeatedly coating the glass in sugar as needed).

Bake 7-9 minutes or until edges are lightly golden. Transfer cookies to a wire rack to cool.

Smoked Salmon, Apple & Pea Salad

2011-01-19T21:38:00.004+08:00

After living in Australia for 4 months now, I'm still in that phase where I'm enamored with certain produce, seafood, and foodstuffs that seem exotic to the American me. Any native Aussie would be undoubtedly unimpressed with things like the lobster-esque local creature called marron, or the plentiful piles of dates, or the sweeter, thinner ketchup (called "tomato sauce" here...confusing, no?).

The other day my shopping trip yielded a thick piece of smoked salmon from Tasmania. Tasmania! I have to remind myself that it is an actual place, let alone where actual salmon swim in the sea. I had no specific plans for the smoky fish but found myself tossing chunks of it together with matchstick pieces of crisp, tart Pink Lady apples and some sweet baby peas.

Besides tasting delicious, this salad is very pretty. I mixed in some spring green baby cos (romaine) leaves and dressed it with a simple mustard vinaigrette. It needed a bit more crunch (or maybe I just needed an excuse to make some croutons) so those went into the salad bowl as well.

For 2 Salads:

3 tablespoons olive oil
1 tablespoons champagne vinegar
½ teaspoon Dijon mustard
1 teaspoon finely chopped shallot
Pinch of salt
3 ounces (80 grams) smoked salmon, pulled into chunks
¼ cup peas, thawed
½ Pink Lady apple, julienned
Handful of croutons, preferably homemade
2 cups baby cos (romaine) lettuce leaves
2 teaspoons tarragon leaves

Whisk together the oil, vinegar, mustard, shallot and salt in a small bowl until emulsified. Set aside.

Combine the remaining ingredients in a salad bowl, toss together with a couple tablespoons of the vinaigrette to taste, and serve immediately.

Gnocchi with Roasted Cauliflower & Hazelnuts

2011-01-16T21:49:00.017+08:00

Here's a comforting, creamy gnocchi dish from Guestblogger Alita. Mmmmmm, cauliflower and hazelnuts! This recipe should warm up all my coldweather pals. ---A Crafty Lass

It's January in Minnesota which means we see gray skies or snowflakes every day while our beautiful landscape is laying dormant, buried under a thick blanket of snow and ice. And as crazy as it sounds, I

love Minnesota, so I've adapted to the cold. The key is to be well equipped to survive and possibly even enjoy a Minnesota winter: down jacket, hat, scarf, mittens, and tall boots are all required but maybe most important: some good comfort food!

My family's favorites include grilled cheese with a bowl of roma tomato soup, a pan of lasagna to share with friends, a steaming bowl of wild rice soup with homemade bread and of course, creamy macaroni and

cheese. These nourishing recipes all help us get through the long months of cold and ice.

This gnocchi recipe will be added to that list of favorite comforts from this day forward. The fluffy potato gnocchi paired with the sweet, nutty flavor of roasted cauliflower and bright red peppers are sauced with light cream and topped with the delicious crunch of toasted hazelnuts. It is just what you need on those cold, dark January nights.

So, here's to the days getting longer again, and hope for the annual, but too short lived "January Thaw" to arrive very soon.

For 4 servings:

Half of a red bell pepper, chopped in large chunks
Half a head of cauliflower, broken into small florets
4 teaspoons olive oil, divided
2 cloves garlic, chopped
1/4 cup chopped onion
3/4 cup cream
1/2 cup vegetable broth
1 package of gnocchi (approx. 1 pound (.45 kg), depending on brand)
1/2 cup chopped hazelnuts

Toss the cauliflower florets & red pepper chunks with 2 teaspoons of the olive oil along with a generous pinch of salt & pepper. Roast for about 15-20 minutes at 400 degrees. Roast the hazelnuts in a separate pan for the last 5 minutes of this process. While the cauliflower is roasting, saute the garlic and onions in a skillet with the two remaining teaspoons olive oil over medium heat. Remove from the heat and add the vegetable broth. Slowly whisk in the cream and return to the heat. Simmer gently until the sauce thickens.

Meanwhile, cook the gnocchi according to the package directions (drop in boiling water & cook approx 3 minutes). Drain and gently toss the gnocchi with the roasted cauliflower, peppers and sauce. Plate and sprinkle with roasted hazelnuts. Enjoy and stay warm!

Saganaki with Pickled Figs

2011-01-12T22:04:00.000+08:00

One hot hot hot day I found myself dining alfresco at a Greek restaurant in a busy neighborhood outside of Perth. M and I were sipping on some daytime cocktails and ordering from the Mezze menu, which are little dishes similar to tapas, when my eye spotted “Saganaki with Pickled Figs”. I immediately thought – Hot cheese! Figs! Pickled stuff! I ordered it and loved it.

A couple weeks later in my own kitchen, I pickled the figs overnight in a simple brine. They plumped up and took on the lightly salted, astringent liquid which tempered the fruit’s natural sweetness. The next day I seared the cheese and presented 4 beautiful plates of contrasting flavors. It made for a divine Mediterranean start to the meal.

Saganaki in Greek cuisine refers to the frying pan the cheese is cooked in, not the cheese itself, which I just discovered about 10 seconds ago after I googled it. There are several cheeses that can be used here – kasseri or haloumi are probably the most common. These cheeses hold their shape when cooked and have a mild, salty quality to them.

I used the leftover pickled figs in a salad with lots of red leaf lettuce, some walnuts, a sprinkling of chevre and some sliced leftover steak. It was tasty! I can also see them chopped up, stirred into some couscous and topped with a handful of chopped fresh herbs.

For 4 servings:

2 teaspoons olive oil
6 ounces (180 grams) haloumi or kasseri cheese
*Pickled figs, drained
2 cups baby rocket (arugula)
Lemon wedges
Freshly ground black pepper

Cut the haloumi into 4 rectangular pieces about a ½ inch (1.25 cm) thick.

Heat the olive oil over medium-high heat in a skillet. When it’s hot, add the haloumi and cook, searing on one side until golden brown, about 1-2 minutes. Flip and repeat on the other side. Keep the haloumi warm while the other ingredients are being plated.

Divide the rocket amongst 4 plates. Add 4 fig halves to each along with a wedge of lemon. Put a piece of warm, seared haloumi in the center, grind a little pepper over the top and serve at once.

*Pickled Figs

1/2 teaspoon salt
1/3 cup sugar
2/3 cup water
2/3 cup white vinegar
1 bay leaf
1 cup dried figs, cut in half from stem to end

Stir together all the ingredients except the figs in a saucepan over medium-high heat. Bring to a boil and stir until the sugar has dissolved. Remove from the heat and allow to cool for 5 minutes. Put the figs in a sealable container and pour the hot brine over them. Allow to cool for 30 minutes and then cover and refrigerate for at least an hour or up to a day ahead.

Tortellini & Spinach Soup

2011-01-09T21:11:00.004+08:00

I'm back to work full-time after a loooong hiatus. I still haven't gotten my routine down and find myself forgetting the little tips and tricks required of us working folks. Currently I have blisters from walking partway to work in stupidly tall (but awesome) heels so I've taken the bus to rectify my nonsensible shoe problem and have missed it, twice.

Back in my working days I was pretty good about making a weekly meal plan and sticking to it. I would plan meals for 5 days, counting on having leftovers for dinner one night and eating out another night. My grocery lists were meticulous, written down by department, so I could zip through the store without much hassle. The meals that were more time-consuming would get partly made, or at least prepped, on the weekend and the other nights I had a repertoire of quick dinners in rotation. This soup is one of them.

My mom made something like it when I was growing up and I've tweaked it and changed it over the years. It takes about 20 minutes from start to finish to make and is so very good. It's hearty, healthy and when made with high-quality Italian tomatoes, fresh tortellini and garnished with salty Parmesan and bright lemon it encompasses so many of my favorite flavors.

When you get home from work and are wavering between buying something quick, ordering takeout, or eating cereal for dinner, make this instead.

For 3-4 servings:

2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup chopped yellow onion
14 ounces (400 grams) diced tomatoes
1/4 teaspoon salt
Pinch crushed red pepper flakes (optional)
8 ounces (250 grams) frozen chopped spinach, thawed
2 cups reduced sodium chicken stock
2 cups fresh tortellini
Grated Parmesan and lemon wedges for garnish

Warm the olive oil in a large saucepan over medium heat. Add the garlic and onion and saute for 5 minutes. Add the tomatoes, salt and red pepper flakes, stirring occasionally for 5 more minutes. Stir in the spinach and broth. Turn the heat to high and bring to a boil. Add the tortellini, turn the heat down to a strong simmer and cook, until the tortellini are tender, about 5-6 minutes. Taste and season with more salt if necessary.

Ladle the soup into bowls and serve with the fresh lemon and Parmesan.

200 Posts Later...

2011-01-05T21:34:00.000+08:00

Oh how satisfying it is to reach this milestone. Two years ago when I started this blog, I was maneuvering my way through a galaxy of millions and was trying to find a voice and a style. I just wanted to be good at it. I remember when I was a kid there were certain things I could do. I could ice skate backwards with some twirls thrown in. I could spell like nobody’s business and have the elementary school spelling bee trophies to prove it. I could hit a smoking backhand in tennis and do one-handed cartwheels all over the yard.

As I got older and dissolved into adulthood with its responsibilities and car payments and retirement savings plans and happy hours I found myself not able to get back that childhood sense of satisfaction. This may sound trite but it was really through cooking that I was able to remember. When I won the blue ribbons at the Minnesota state fair for my jams, it was the first time in a very long time that I got my swagger back.

Now there is hardly anything so gratifying as pulling off a dinner party, tackling an impossible sounding recipe, or effortlessly whipping together a favorite meal like an old pro. On the flipside, I’ve had enough kitchen disasters happen that I’m barely phased when something burns, crumbles, falls, or refuses to rise. I promptly take out my camera, document the massacre, and send it off to my pals who will laugh and commiserate with me. They in turn do the same to me and I love it.

And so a blog, like much else, is always going to be a work in progress but I’m finding my way. This next year I hope to eat new things, get back into canning, and learn to like cilantro (I'm kidding! As if!). Thank you for reading and commenting, it means so much to know that you are all out there.

Prawn & Potato Pie

2011-01-02T09:43:00.003+08:00

Happy New Year everyone!

Normally I like to be able to say - "don't be alarmed by the long list of ingredients" or something along those lines but that sentiment does not apply here. This is fussy to make, there's no getting around it. But look! Cubes of potatoes are combined with sweet, chopped prawns, creamy leeks, mellow gruyere and laced through with fresh dill.

If you’re feeling chipper one morning, the radio is on, and you’ve got a mimosa at the ready then making this pie isn’t really a burden at all. Paired with some sparkling and fresh fruit this made for a delicious brunch. I can also see it served for dinner alongside a lettuce salad dressed with mustard vinaigrette. I love brunch, perhaps because brunch often involves morning cocktails, and am eager to encounter the next great strata or coffee cake or quiche recipe. This pie flirts with being a quiche but doesn't contain enough eggs for such a classification in my book.

This dish is based on an old Cooking Light recipe but I’ve changed it so much that it barely resembles the original. I liked the idea though: a prawn (or shrimp) pie filling in an easy pat-in-the-pan crust. I make my crust with half quinoa flour and really enjoy the subtle nutty note it imparts. That, plus the touch of cornmeal, makes for a sturdy crust.

Leftovers reheated nicely the next day.

For the crust:

¾ cup all-purpose flour
¾ cup quinoa flour
2 tablespoons coarse cornmeal
¼ teaspoon salt
4 tablespoons cold unsalted butter, cut into cubes
¼ cup ice water
½ teaspoon white vinegar

Whisk together the flours, cornmeal, and salt. With a pastry blender, work in the butter until pea-sized crumbs form. Stir in the ice water and vinegar. The dough will be crumbly.

Spray a pie plate with cooking spray. Pour in the crust and press it evenly along the bottom and up the sides of the plate. Bake for 5 minutes at 375f (190c). Set aside on a cooling rack while the filling is being prepared. Leave the oven on.

For the filling:

4 small fingerling or other yellow-fleshed potato
2 eggs
2 ounces (50 grams) cream cheese, softened
2 teaspoons flour
1 teaspoon dijon mustard
1 cup evaporated milk
9 ounces (.25 kg) uncooked prawns, tails removed and coarsely chopped
½ cup grated gruyere
2 tablespoons chopped fresh dill
¼ teaspoon salt
1 tablespoon unsalted butter
1 large leek, white and light green parts only, thinly sliced

Cook 4 small yellow potatoes in boiling salted water until just tender. Drain and set aside. When cool enough to handle, cut into cubes. Set aside.

In a large bowl, beat together the eggs and cream cheese with a mixer until blended. On low speed, beat in the flour, mustard and evaporated milk. Stir in the prawns, gruyere, dill, salt, and reserved potatoes.

In a nonstick skillet, melt the butter over medium heat. Add the leeks and cook, stirring frequently, until just soft, about 10 minutes. Stir the leeks into the filling.

Pour the filling onto the crust, evenly distributing the ingredients. Place in the center of the oven and bake for 40 minutes so that the filling is set and the top is golden. Remove from the oven and allow to cool on a wire rack for 10 minutes. Slice and serve.

Minted Peas & Leeks

2010-12-29T20:25:00.004+08:00

For Christmas dinner this year, I made a ham. It was a giant, bulky beast and I relished the idea of ham leftovers for many days after. The recipe for the ham comes from Saveur and it’s one I’ve made before. It couldn’t be any easier and more delicious: roast the ham in the oven for a couple hours and then baste it for another hour with an outrageously good glaze consisting of brown sugar, Dijon mustard, and orange marmalade. It comes out of the oven bronzed, the outer layer caramelizing into ham candy.

While plotting the rest of the menu, I thought of the classic combination of ham and peas. I’ve got some beautiful mint growing on the balcony and liked the idea of livening up some standard frozen peas with the fresh herb. I love leeks and thought their tender, buttery flavor would blend well with the other ingredients.

I really love this easy side dish because it can be made year round with simple, available ingredients but tastes decidedly bright and spring-like. This recipe also gussies up the humble frozen pea enough that it seems fancy and a definite departure from the boiled (or canned) peas I grew up with.

To serve 4:

2 tablespoons butter
1 tablespoon olive oil
2 large leeks
16 ounces (500 grams) frozen baby peas, thawed slightly
¼ cup chopped fresh mint
Fine sea salt, to taste
1 teaspoon finely grated lemon zest

Cut off the dark green ends of the leeks. Cut them in half lengthwise and then thinly slice the leeks into half-moons. You should have about 1½ cups.

In a large skillet, melt the butter with the olive oil over medium-low heat. Add the leeks and cook, stirring frequently until soft, about 15 minutes. If the leeks start to brown, turn the heat down.

Turn the heat up to medium and add the peas. Stir to mix well with the leeks and butter/oil. Cook until the peas are heated through, about 5 minutes. Add the mint and cook for a minute more. Remove from the heat and season with the sea salt. Transfer the peas to a serving dish and garnish with the lemon zest.

Chocolate Whiskey Cake

2010-12-26T14:43:00.000+08:00

Imagine ordering yourself a strong coffee – no, make it a mocha – and since you’re feeling festive and all, you pour a nip of whiskey in there. Now put those elements in cake form and that’s what we’ve got here. Deeply flavored with rich cocoa + coffee notes, the cake is infused with the warm essence of whiskey.

I love a boozy cake this time of year and this one didn’t disappoint. The method is unique too as no mixer is required. Instead, coffee, butter, whiskey and sugar are combined in a saucepan and warmed through. The other ingredients are stirred in by hand and before you know it, the cake is in the oven.

I used my cathedral cake pan I got from Williams Sonoma years ago. I have a love/hate relationship with it. When the cake comes out clean, gothic and beautiful things are good. When pieces of cake remain in the pan and the rest of it pours out like a devastating cake avalanche, well, things are not so good. I liberally sprayed the interior with cooking spray and then dusted it with cocoa powder. Once it cooled in the pan for about 15 minutes, I flipped it onto the wire rack with no dramas whatsoever. A dusting of powdered sugar finished off my little cathedral snow scene.

This recipe came from Gourmet and I didn’t change a thing. The link is here and really, I can’t recommend it enough. Warm wishes this holiday season. I hope all of you are participating in much merriment.

Green Tea Soba Noodles with Fragrant Soy Broth

2010-12-12T21:46:00.003+08:00

At this time of year, it's nice to take a break from the constant stream of unhealthy (but supremely delicious) holiday edibles and eat something that makes you feel good afterwards. I've had my share of Christmastime binges in the past where I honestly felt as if my main food group was...well...cookies. Speaking of, if you're still looking for some cookie recipes, check out the index at the top of the page. I've got a bunch of my favorites on there.

This recipe is the perfect antidote to the December madness. Green tea soba noodles with their moss-tinged earthiness are fantastic steeped in a highly flavorful broth that's been infused with notes of orange, chile and ginger. It's comforting and healthy all at once and makes for a substantial meal when topped with shrimp, silken tofu and some crisp broccolini.

Don't be put off by the long ingredients list. The first eight are for the broth which doesn't take much effort - it will be simmering in no time. The last three ingredients are garnishes which I don't recommend skipping. A generous squeeze of lemon juice amplifies the other flavors while the toasty sesame seeds and oil provide an appealing nuttiness.

If the broth is made in advance and the other ingredients are prepped, this can be a quick weeknight dinner.

For 4 servings:

3 cups water
1/2 cup reduced sodium soy sauce
1/2 cup shao sing (Chinese wine) or sake
1/4 cup mirin
3 scallions sliced into 3-inch lengths
A 4-inch slice of orange rind with no or very little pith attached
5 thin slices of peeled fresh ginger
1-2 Thai chiles, stemmed and roughly chopped
7 ounces (200 grams) green tea soba noodles (cha soba)
1 bunch brocollini
12 large cooked shrimp
3.5 ounces (100 grams) firm silken tofu, cubed
1 tablespoon toasted sesame seeds
1 lemon, cut into wedges
4 teaspoons sesame oil

In a large saucepan combine the water, soy sauce, shao sing or sake, mirin, scallions, orange rind, ginger, and chiles. Bring to a boil over high heat and then reduce the heat to a simmer. Allow to simmer for 30 minutes. Pour the broth through a strainer into a bowl, discarding the solids. Return the broth to the saucepan and keep warm until ready to use. The broth can be made a day or so ahead and kept in a covered container in the refrigerator.

Meanwhile, cook the soba according to package directions. Blanch the broccolini in boiling salted water until just tender, about 3-4 minutes. Drain and set aside.

To assemble: divide the soba amongst 4 bowls. Pour a 1/2 cup of the broth over the noodles. Place the broccolini, shrimp and tofu in each bowl. Garnish with a generous squeeze of fresh lemon juice, a sprinkling of sesame seeds, and a teaspoon of the sesame oil. Serve additional broth on the side to add to the noodles if desired.

Adapted, a whole lot, from On-the-Fly Noodles with Shrimp in the Best American Recipes 2000 book.

Ginger Pistachio Cookies

2010-12-09T18:09:00.000+08:00

It's easy to gain inspiration from all the weighty cookbooks I own, not to mention the bevy of food magazines, blogs, websites, and TV shows that are out there. What is even more satisfying is getting that inspiration from a good friend. Last year I cajoled my pal Scott into guestblogging a cookie recipe of his that I love: Cream of Tartar Cookies. A couple of months ago he gussied them up with some orange frosting and crunchy, colorful pistachios, thus transforming them into Pistachio-Orange Cookies which recently won the Minneapolis Star Tribune Holiday Cookie Contest. So proud! Out of 268 entries his won which was not surprising as I have often been on the receiving end of his exemplary cooking skills.

I loved the idea of orange + pistachios together so I made these cookies incorporating zingy Australian candied ginger, candied mixed peel (lemon and orange), and some chopped pistachios. The result is a crunchy exterior with a rich, chewy interior. Each bite yields varying flavors of spice, citrus and toasted nuts - such a great combination of holiday flavors.

A note about the candied ginger: the ginger I used here isn't the thin slices of crystallized ginger I was familiar with in the U.S. Instead, these are cubes of ginger with no exterior sugar visible, quite similar to dried fruit. I'm sure the crystallized ginger would work just fine.

For about 3 dozen cookies:

8 tablespoons unsalted butter, softened
3/4 cup raw (or white) superfine (caster) sugar
1 egg
1 1/3 cups flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup finely chopped toasted pistachios
1/4 cup finely chopped candied ginger
1/4 cup chopped candied citrus peel
1/3 cup coarse sugar

Heat the oven to 350f (180c). In the bowl of a mixer, beat the butter and raw sugar until light and fluffy. Add the egg and beat again.

In a separate bowl, whisk together the flour, ground ginger, baking soda, and salt. With the mixer on low, add the flour mixture to the butter mixture until just combined. Add the pistachios, candied ginger and citrus peel and mix again.

Line a baking sheet with parchment paper. Place the remaining 1/3 cup sugar in a shallow bowl. Roll the dough into 1-inch balls and then roll in the sugar. Place on the baking sheet, spacing the dough 3 inches apart. Bake in the center of the oven for 12-14 minutes until the tops crack and are slightly golden. Remove from the oven and cool on a wire rack. Store in an airtight container for a week or freeze for up to a month.

Curried Chicken Satay

2010-12-05T21:04:00.002+08:00

When M & I were eating our way through Singapore back in June, we sought out a hawker stand that apparently served the best Roti John anywhere around. Roti John is this incredibly simple, decadent sort of omelet sandwich which essentially consists of a French baguette coated in butter and then fried in onions and scrambled eggs. It was hot, eggy, crusty and just plain good. Served with sweet chili sauce and a few slices of cucumber, we ate it up quick. Even though we wanted to, the idea of getting another Roti John seemed a bit over the top so we surveyed the other food vendors and spotted some tasty looking satay.

This satay was slightly different from any version I had eaten in the U.S. and I detected that the subtle Indian curry flavor was what set it apart. There was less emphasis on the typical peanut flavors and more of a vibrant sweet curry essence that was really wonderful and aromatic.

This is my attempt at recreating those flavors and I think I did a pretty good job. I love the turmeric yellow the curry powder gives the chicken and the underlying hints of coconut, crunchy peanut butter and soy come together nicely. I let this marinate for a full 24 hours and it was fantastic. There's no doubt that this sauce would compliment tofu, pork, beef, or prawns as well. I didn't do it this go around but I can see saving a little of the marinade before the meat was added to dip the skewers in after they're grilled.

For 8 skewers:

2 tablespoons chunky peanut butter
3 ounces (80 ml) coconut milk
1 tablespoon sweet curry powder
2 teaspoons reduced sodium soy sauce
2 teaspoons brown sugar
2 garlic cloves, minced
1 pound (.5 kg) boneless, skinless chicken breasts

In a medium bowl stir together all the ingredients except the chicken. Set aside. Cut the chicken into bite-sized cubes and toss with the curry mixture. Cover and refrigerate for at least one hour or overnight.

Thread the chicken onto about 8 skewers. Grill, turning occasionally over a medium-hot grill until evenly cooked and charred in some spots, about 7-8 minutes. Alternatively, the skewers can be cooked in batches in a hot non-stick skillet until browned on all sides and cooked through.

Serve the skewers with steamed jasmine rice, grilled asparagus, lime wedges, chopped chiles, and some fresh herbs such as mint, basil or --if you must--cilantro (but not near me, because I can smell it from here).

Rhubarb Apple Crumble

2010-12-01T21:06:00.006+08:00

When I was packing my things to move to Australia, I had to be judicious in what I chose to pack and ship because a journey halfway around the world is not cheap. This meant that I had to narrow down my cookbook collection to only those deemed absolutely essential. My friends eventually took pity on me and volunteered to spread out my "non-essential" (but still deeply loved) books amongst my friendship circle to mail to me later.

I opened my VIP cookbook box after it traveled by sea with my other things for nearly 3 months and pulled out The Country Cooking of Ireland by Colman Andrews which won the James Beard Award for cookbooks. I got it as a gift from my good friends E&B and I think it may be the most beautiful cookbook in my collection. It is one of those books that inspires with its beautiful photography capturing rustic meals, gorgeous landscapes and various Irish folks and food.

I plan on cooking my way through it and have already made several recipes including a Lettuce & Pea Soup, Salmon with Bacon, Cabbage and Cream, and Soda Bread. They were all delicious and used simple but excellent ingredients. The Rhubarb Ginger Crumble caught my eye and I revised it to include apples. I cut back on the sugar by a cup because it seemed like a scary amount and also added chopped walnuts to the topping.

The result was incredibly good. The ginger is the winning element here. It adds a great zing to the tart rhubarb, sweet apples, and buttery upper crust. Baked fruit desserts always smell so amazing as they cook and this recipe did just that. I ate it warm for dessert, cold for breakfast the next day, sneaked spoonfuls until it was gone and loved it every time.

For 8 servings:

5 cups rhubarb, chopped into 1-inch pieces
2 Fuji apples, peeled and cut into 2-inch chunks
1 tablespoon finely grated ginger
1½ cups + 2 tablespoons sugar, divided
1½ cups flour
12 tablespoons cold unsalted butter, cut into small pieces
½ cup finely chopped walnuts
Pinch of salt

Heat the oven to 375f (190c). In a large bowl combine the rhubarb, apple, ginger, and the 1½ cups sugar. Butter a large glass baking dish and spread the fruit evenly in it.

In another bowl, combine the flour and butter. With a pastry cutter, blend them together until pea-sized crumbs form. Stir in the remaining 2 tablespoons sugar, the walnuts and the salt. Distribute evenly over the fruit, pressing down slightly.

Place in the center of the oven and bake, until the fruit is bubbling and the top is golden - about 60-75 minutes. Remove from the oven and set on a wire rack to cool. Serve warm or at room temperature with whipped cream, vanilla ice cream or plain in all its glory.

Adapted from the Rhubarb Ginger Crumble recipe in The Country Cooking of Ireland by Colman Andrews

Festive Favorites

2010-11-28T20:03:00.002+08:00

When you find yourself away from family and friends in not only a new place but a different country, it's comforting to spend the day cooking something so traditionally American as a Thanksgiving dinner. Let me tell you, the fact that I put on sunscreen in the morning and cooked a homey, stick-to-your-ribs meal later that night is a surreal experience for this Midwestern girl.

Because we were cooking a dinner for two, we went with a chicken instead of a turkey and halved most of the other dishes. I tried out some new recipes and thought it pertinent to share them here because many of them would be perfect for Christmas as well.

First up, the chicken, which was grilled according to Steven Raichlen's always informative and thoroughly explained method of indirect grilling. It seems daunting at first but really it's just a matter of seasoning it well, chucking it on the grill, and trying really, really hard not to constantly lift up the cover to revel in the golden, crackling goodness. A turkey works just as well and makes a lot of sense because the bird isn't hogging the oven, leaving plenty of space for sides. A drip pan is inserted in the bottom of the grill to catch the juices which are essential for making gravy. Whole birds are fantastic on the grill year-round and I urge you to give it a shot.

I am a stuffing fanatic - surprising since I grew up eating the grossest stuffing ever. When I realized, as an adult, the many different ways that stuffing can be delicious I was hooked. This year I tried a recipe from The New York Times: Chantarelle & Pear Bread Stuffing. Combining mushrooms, pears, pancetta, plenty of fresh herbs and toasted bread, I adored this recipe. I didn't think that pears and mushrooms would go together but I was wrong. The pancetta imparted a savory, slightly smoky note but didn't overwhelm the other flavors.

I can't say enough about the Make-Ahead Mashed Potatoes that I blogged about last year which are always a surefire winner. They can be made the night before then popped into the oven an hour before dinner will be served.

I was worried that I wasn't going to find any cranberries in the store here but I did! They were frozen which was fine by me. I poured them into a saucepan, still frozen, and added the zest of one orange, the juice of half an orange, a teaspoon of grated ginger, a 1/4 cup cranberry juice, a 1/2 cup raw sugar, and a sprig of fresh mint. I simmered it all until the berries popped and the sauce thickened. I threw out the mint when it was done and stored it in the fridge to cool. Delicious.

For something green, I simply steamed green beans, tossed them with melted butter, toasted slivered almonds and some fine sea salt.

I made a pie from another recipe in the New York Times which was over-the-top good, but I am going to tweak it a bit, make it again, and blog about it soon. It was a dessert to swoon over.

If you have any additional links to holiday recipes, please share them in the comments. Cheers!

Harissa-Spiced Carrot Potato Purée

2010-11-25T09:15:00.003+08:00

You may have noticed that I've been briefly absent but I had really good reasons. My belongings arrived via boat after being stuck in the ocean for weeks due to sea congestion (who knew), I had to jump through all sorts of hoops at customs and quarantine once my many boxes were finally off the boat, and I moved into a new apartment -- it was all a little bit trying.

Enough about that for I have far nicer things to discuss like having a kitchen stocked with all my handy tools and essential items. My All-Clad pots and pans were the most welcome items as there is just no substitute for excellent cookware. I feel like me again and suspect that I'm finally getting a hang of this whole living-in-another-country thing.

I was at the grocery store thinking that it's sort of strange that in the 4 months that I've been in Australia, I have yet to eat, or cook, any lamb. I got some beautiful-looking loin chops and perused the aisles thinking about what should go with them. I spied a tube of harissa paste, a common North African staple, and thought that the piquant, red paste would set off some carrots nicely. I cooked the carrots with a potato to give the puree some heft and played off the carrot's sweetness by adding a touch of brown sugar.

This puree is a gorgeous color with an underlying spiciness. The harissa's heat sneaks up on you quickly so depending on your tolerance, add a 1/2 teaspoon to start and go from there.

For 4 servings:

1 large potato, peeled and cut into large chunks
4 medium carrots, peeled and cut into large chunks
1/4 cup reserved cooking water
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 - 1 teaspoon harissa paste
1/2 teaspoon packed brown sugar
1/2 teaspoon kosher salt
1 teaspoon chopped flat-leaf parsley

Place the carrots in a medium pot and cover them with cold, salted water. Bring to a boil, turn down the heat and strongly simmer for 10 minutes. Add the potatoes and simmer for 15-20 minutes more or until both vegetables are easily pierced with a fork. Drain, reserving the cooking water.

Put the vegetables in a mixing bowl along with 1/4 cup cooking water, butter, oil, a 1/2 teaspoon of harissa paste, brown sugar and the salt. Mix on high speed until thoroughly combined and smooth. Alternatively, this can also be pureed in a food processor. Taste and add a bit more salt and harissa if desired.

Serve, sprinkled with the parsley.

Cool Spinach & Artichoke Dip

2010-11-14T19:20:00.001+08:00

There was this dip I used to buy at Whole Foods that was a guilty pleasure for a couple reasons: One, I knew it was loaded with man's greatest invention (mayonnaise) and two, it was strangely pricey. After the dip made it safely home, I would inspect the ingredients - spinach, artichokes, mayonnaise, parmesan cheese, roasted pepper, and lemon juice, if my memory serves me correctly. While shoveling large quantities of it in my mouth I would think - you've got to just make this on your own and stop throwing down money for an overpriced dip. That was years ago now and I finally got around to doing it.

I substituted the majority of the mayonnaise with silken tofu which does an excellent job of soaking up all the flavors around it. It adds a great creamy texture and binds the dip together too. Because there isn't any actual cooking involved, just chopping, whisking and stirring, this dip is a breeze to make. And, with the holidays right around the corner, this is a great recipe to have in your arsenal.

I served it with some good, crisp crackers and carrots, but I can also see this as a splendid sandwich spread, perhaps with some turkey and tomato.

For about 3 cups:

10 ounces (250 grams) frozen chopped Spinach, thawed and squeezed dry
14 ounces (400 grams) canned artichoke hearts, drained and chopped
4 tablespoons mayonnaise
1/3 cup chopped roasted red bell pepper
1/3 cup finely grated parmesan cheese
5 ounces (150 grams) firm silken tofu
1½ tablespoons lemon juice
Salt and pepper to taste

In a medium bowl, mash the tofu with a fork. Add the mayonnaise, parmesan cheese, and lemon juice. Whisk together until fairly smooth (there will be some texture because of the tofu). Add the spinach, artichoke hearts, and roasted pepper. Stir together until thoroughly combined. Season to taste with salt and pepper. Refrigerate until ready to use. Serve with crackers and carrot sticks.

This dip will keep, refrigerated, for a couple days. Stir again before serving.

Tea-Infused Spirits

2010-11-10T21:45:00.000+08:00

I thought it only fitting to follow up my last post in which I declared that I was never drinking again with a fun-with-alcohol post today. I've moved on (quickly).

It's nice to have all my foodie friends out on the town eating and drinking so that they can alert me to any inventive goodness that is out there in the world. Guestblogger Alita did just that when she told me that she was at a local Minneapolis restaurant were she had a tea-infused cocktail--Earl Grey Vodka and Lemonade to be exact, and I loved the idea straight away.

These infusions couldn't be easier to make. The alcohol doesn't need to be heated to extract the tea and only requires a couple of hours to infuse. They can be made ahead of time and stored in the fridge for quite a while so would make an interesting and easy special cocktail for a friendly gathering.

Along with making the Earl Grey Vodka, I also combined hibiscus tea with tequila. The vivid red color is absolutely gorgeous. Look for an herbal tea such as Red Zinger or any berry flavor -- the main ingredient should be hibiscus which is what you want. Don't use cheap booze here. The flavors of the alcohol need to be smooth and crisp so the tea can shine through.

For Hibiscus Tequila:

1 cup silver tequila
2 hibiscus tea bags (red zinger, berry, etc)

For Earl Grey Vodka:

1 cup vodka
2 earl grey tea bags

Pour the alcohol into a sealable container. Add the teabags, cover, and set aside for a couple hours, giving it a gentle shake from time to time. Remove the teabags and store the alcohol, covered in the refrigerator until ready to use.

Arnie Palmer Vodka Cocktail:
In a cocktail shaker combine 1 ounce earl grey vodka, the juice of 1 large lemon, 2 teaspoons (or more to taste) sugar, and a couple large ice cubes. Shake vigorously for 20 seconds or so and then pour into a highball glass filled with ice. Top with soda water, stir, and garnish with a lemon slice.

The easy version of the cocktail above requires a shot of the earl grey vodka along with good, store bought lemonade. Done!

Pineapple Hibiscus Cocktail:
In a cocktail shaker combine 1 ounce hibiscus tequila, 1/2 an ounce Triple Sec, 4 ounces pineapple juice and several large ice cubes. Shake together well. Pour into a chilled martini glass, with a sugar/salt rim and garnish with an orange twist or a pineapple wedge.

Bean & Pea Tahini Salad

2010-11-07T21:57:00.001+08:00

This past week I got to experience the Melbourne Cup - an event similar to the Kentucky Derby except that it's on a Tuesday and there seems to be a lot more alcohol involved. By 11 am the champagne was flowing and flowing and flowing. Several hours later, while dancing and working up quite a thirst, I recall dimly thinking that the best and quickest way to hydrate was to drink the nearest liquid...which was more champagne. By 8pm we were still out and about and I was stuffing my face with a burger, fries, onion rings and an orange Fanta.

Needless to say, the next day I laid around and took advil, looked hideous, drank gatorade and proclaimed that I was never drinking again! Ever! (lies). Post-recovery I directed my energies at detoxing and eating healthy for the remainder of the week. This lovely recipe was a result of all the debauchery.

This is definitely a main course salad as it's packed with all sorts of veggies as well as garlicky sauteed tofu, chickpeas, and dressed with a punchy tahini sauce. It does take a fair bit of work to get this all together but the end result is a healthy, vibrant vegetarian dish.

For 4 servings:

1/2 pound (.22 kg) thin green beans, ends trimmed
1/4 pound (.11 kg) snow peas, ends trimmed
6 ounces (175 grams) firm tofu, rinsed, patted dry with paper towels, and cubed
1 tablespoon olive oil
2 garlic cloves, minced
14 ounces (400 grams) can chickpeas, rinsed and drained
1/4 cup diced red bell pepper
2 tablespoons chopped fresh herbs such as mint, chives, basil, and parsley
1 tablespoon toasted sesame seeds
Tahini dressing*

Bring a pot of salted water to a boil. Blanch the green beans and snow peas for 2-3 minutes, remove with a slotted spoon and rinse under cold water in a colander. Drain the vegetables well. If you're feeling fancy, slice the beans in half lengthwise. Slice the snow peas into thin strips lengthwise. Place in a large bowl.

In a non-stick skillet, heat the olive oil over medium-high heat. Add the garlic and saute until just fragrant, about 1 minute. Add the tofu and cook, stirring occasionally, until golden on all sides. Add to the bowl with the beans and snow peas. Stir in the chickpeas, bell pepper, and herbs. Drizzle the dressing over the top and sprinkle with the sesame seeds.

*For the dressing:

3 tablespoons well-stirred tahini paste
2 tablespoons olive oil
1 tablespoon plain yogurt
1 tablespoon red wine vinegar
The juice of 1 large lemon

Whisk together the ingredients in a small bowl until smooth and creamy. Refrigerate until ready to use.

Lemon Olive Oil Cookies

2010-11-03T12:35:00.003+08:00

I picked up some lemon thyme at the market the other day and contemplated using it in a fish dish, or in a salad, or with some eggs but then opted for cookies because that seemed the most logical choice. Or maybe I just needed some sugar.

I'm still mixer-less down here and so have been mentally going through recipes that don't require butter to be creamed. Yes, as my friend Scott reminded me, there was a time before mixers and elbow grease was used instead. However, the other day I whipped egg whites until satiny peaks formed and let me tell you, I was fairly certain that my arm was going to give up and just fall off. Apparently, I am a wimp. This recipe requires just two bowls and mixes together (by hand) in a flash.

I remembered bookmarking a recipe from Mark Bittman for olive oil cookies in which he used both red wine and rosemary. I figured I would take that concept and go with a triple lemon version instead: herbal lemon thyme, lemon zest and juice, and sweet lemony icing.

The cookies are sort of a cross between a scone and a cookie with somewhat cakey interiors. There's no getting around the fact that the butter is missing, but really, I like these a lot. These not too sweet, herb-flecked bisquits are rustic, pretty-looking things that didn't require me to even break a sweat.

For about 2 dozen cookies:

1 cup all purpose flour
½ cup oats
1/3 cup sugar
¼ teaspoon baking powder
¼ teaspoon salt
1 egg
¼ cup extra virgin olive oil
1/3 cup milk
1/2 teaspoon vanilla
1 tablespoon fresh lemon juice
Finely grated zest of 1 lemon
2 teaspoons fresh lemon thyme leaves
Lemon Icing*

Heat the oven to 375f (190c). In a medium bowl, whisk together the flour, oats, sugar, baking powder, and salt. In another bowl, whisk together the egg, oil, milk, vanilla, lemon juice, zest, and thyme. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just moistened.

Lightly grease a baking sheet. Drop the dough by heaping teaspoonfuls, spaced 2 inches apart. Bake in the center of the oven for 12-14 minutes or until just brown around the edges. Remove from the oven and transfer to a cooling rack.

*For the icing, whisk together 3/4 cup confectioner's sugar, 1 tablespoon milk, 2 teaspoons lemon juice and 1 teaspoon lemon zest until smooth.

Once cool, drizzle the icing over the cookies and allow to set. The cookies will keep, covered for a couple days.

Adapted (a lot) from a recipe by Mark Bittman

Black & Orange Salad

2010-10-31T20:16:00.005+08:00

Happy Halloween friends! I thought a salad composed of black and orange colors would be most fitting for today. I found some black quinoa which I've never seen before and although I don't think it tastes different from regular quinoa, I do like the dark, rich shade. The similarly-hued wild rice adds a nice, chewy texture.

The real standouts in this recipe are the roasted pears and squash. I can see serving that up as its own side dish. The pear I had was very firm and I worried it would be a bit tasteless but roasting it brought out its sweetness nicely. I suspect that a riper pear wouldn't have worked as well. The rest of the salad is doused with a simple, light vinaigrette which is contrasted by the bold blue cheese, toasted pepitas and crisp green garnishes.

A salad is a little bit of a funny thing to post on such a candy-filled holiday, and as good as this recipe is, don't think I didn't wish I were stuffing my face with a large assortment of seasonal sugary goodness. This reminded me of one of my favorite David Sedaris stories, Us & Them, which touches on the important categorization of the Halloween candy ritual that I am certain most of us did at one point or another.

My own top tier pile consisted of Baby Ruth, Dots, Almond Joy, Reeses Pieces, Starburst (not the orange ones though), Bit O'Honey and Good & Plenty. The second tier was made up of most everything else. Lastly, the bottom tier, which I eventually threw away unless I was in a desperate situation, was a sad mixture of smarties, sweet tarts, dum dum's, that crap gum that lost its flavor in 5 seconds, and Milky Way/3 Musketeer bars. I won't even talk about the neighbors who gave out nickels.

For 2-3 servings:

1/2 cup black quinoa
1/2 cup wild rice
1/2 a small butternut squash, peeled and cubed (about 2 cups worth)
1 large firm Bosc Pear, cored, cut into 1/2-inch cubes
2 teaspoons packed brown sugar
4 tablespoons olive oil, divided
1 tablespoon white wine vinegar
Thin slices of blue cheese, for garnish
A handful of mixed lettuces
2 tablespoons toasted pepitas

Fill a medium saucepan with 5 cups of water. Add the wild rice and a large pinch of salt. Set over high heat and bring to a boil. When it comes to a boil turn the heat down, cover and simmer for 30 minutes. Add the quinoa and bring back to a simmer, uncovered. Simmer for 15 minutes more. Remove from the heat, drain, and set aside.

Meanwhile, heat the oven to 375°f (190°c). In a medium bowl combine the squash, pears, brown sugar, 1 tablespoon oil, and a pinch of salt and freshly ground black pepper. Spread out on a lightly oiled baking sheet and roast for 20 minutes, toss, and roast for 15-20 minutes more. Remove from the oven.

In a large bowl, whisk together the remaining 3 tablespoons of the olive oil, the vinegar, and salt and pepper to taste. Add the warm grains to the bowl and toss to combine. Add the roasted squash and pears and gently toss with the grains.

To serve, spoon the grain mixture onto a plate. Garnish with a few leaves of lettuce, a couple slices of blue cheese and the pepitas. Serve warm.

Grilled Honey Pork with Pickled Apple Slaw

2010-10-27T20:48:00.002+08:00

Back in the olden days (last year), when I worked at a regular desk job in marketing/graphic design, I was fortunate to have co-workers that were cool and funny and fun. We worked hard most of the time but there were the inevitable slow days and to quell our boredom we would play the Question Game. This was done via email of course so that we looked appropriately occupied and it should come as no surprise that the questions I came up with often centered around food. The top 2 were: if you had to choose only ONE side dish to have with Thanksgiving dinner, what would it be? And if you had to pick only one fruit to eat for the rest of your life, what would you pick? Please, do tell.

The amount of thought that went into people's responses was amazing. I personally went with stuffing for Thanksgiving and the apple for my fruit. The apple reasons are endless: cider, pies, sauce, good shelf-life, portable, and so on. Today when I somewhat randomly decided to quick-pickle sticks of apples, the result ended up being so terrific that it really became one more reason they are my fruit for life.

For this dish as a whole I thought about two classic pairings: pork and apple and apple slices with peanut butter (my favorite snack). The honey-spiked pork marinade is an easy no-brainer while the sharp astringency of the lightly pickled apples plays off the oiliness of the peanuts beautifully. I love the contrasts.

On an administrative note: I created a recipe index (yay!) so please, check it out. It can be accessed at the top right of the page under the header.

For the Pork:

1 pork tenderloin, about 1 pound (.45 kg)
1 tablespoon peanut oil
1/4 cup apple cider or juice
2 tablespoons honey
3 scallions, chopped into 2-inch pieces
1 large clove garlic, chopped

For the Pickled Apples:

1 cup water
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
2 medium apples, julienned

For the Slaw:

Pickled apples, drained
1 hot red chili pepper, minced
1/4 cup roasted, salted peanuts, roughly chopped
2 teaspoons toasted sesame oil
2 tablespoons chopped fresh mint

Combine peanut oil, cider, honey, scallions, garlic and a generous sprinkling of salt and pepper in a large ziploc bag. Add the pork and coat. Seal and refrigerate for at least one hour.

Prepare a hot grill. Remove the pork from the marinade and uniformly season with salt and pepper. Grill the pork on all sides, about 3-4 minutes per side, then turn the grill down to low and cook, turning once until the internal temperature reaches 150 degrees Fahrenheit. Remove from the heat and allow to rest for 5 minutes. Slice into 1-inch medallions.

While the pork is marinating, whisk together the water, rice vinegar, sugar and salt in a medium bowl. Add the apples and stir to coat. Cover the bowl and refrigerate for 1 hour.

To prepare the slaw, stir together the drained, pickled apples with the chile, peanuts, and mint. Drizzle with the sesame oil and toss again.

On a plate, place about a cup of the slaw and 2-3 medallions of pork. Serve immediately.

Spicy Chocolate Shortbread

2010-10-24T20:35:00.001+08:00

You know that old adage about wanting something you can't have? Well since I arrived in Australia I been cooking Mexican food like it's going out of style. This partly has to do with the fact that M and his roommate practiced Taco Tuesday which inspired me to create something Latin-inspired each week to keep the tradition going and partly because the lack of Mexican ingredients down here makes it a challenge. I determinedly troll the aisles looking for canned black beans (no), chipotle anything (definitely no), queso fresco (absolutely no) and so on.

Last week I was whipping together some Fish Tacos with Lime Coleslaw and Mango Salsa when I decided that I needed something sweet to finish the meal that still captured the Mexican spirit. I've always been quite fond of the cinnamon-scented chocolate used in their sweets and so decided on a shortbread cookie with a few Mexican flavors mixed in.

The recipe, adapted from one which appeared in Gourmet, uses just one bowl and a fork. You'll have them in the oven in no time flat. The shortbread turns out dark, rich with deep yet subtle spice flavors. The cinnamon and cayenne definitely make the cookies something special and were a perfect end to our far away Mexican meal.

For 8 cookies:

1/2 cup (125 grams) unsalted butter, softened
1/4 cup superfine sugar
1/2 teaspoon vanilla
1/8 teaspoon sea salt
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon granulated or sanding sugar

Heat the oven to 325 degrees.

Place the butter in a medium bowl along with the superfine sugar, vanilla and sea salt. With a fork, mash it all together until combined. Sift the flour, cocoa powder, cinnamon and cayenne pepper together over the butter. Mix together with a spatula until thoroughly combined.

Pat the dough into an 8-inch springform pan. Sprinkle the tablespoon of granulated or sanding sugar evenly over the top. Place the pan in the center of the oven and bake for 20-25 minutes until firm to the touch and just crisp around the edges. Remove from the oven, unclip the pan and slice the shortbread into 8 wedges. Allow to cool and then transfer to an airtight container. The shortbread will keep for one week.

Adapted from a recipe from Gourmet Magazine.

Tomato Rice Salad with Warm Bacon Vinaigrette

2010-10-20T20:56:00.003+08:00

I am guessing the title of this recipe grabbed some of you carnivores straight away because the magic word "bacon" caught your eye. I'm with you. I was daydreaming the other day about a BLT I had at the height of Minnesota summer at my good friend's Eric and Burt's house. Beautiful red oak leaf lettuce, juicy heirloom tomato slices, rich mayonnaise, and thick-cut bacon were all sandwiched between two slices of toasted WHITE bread. I hadn't had a BLT in years and man, it was incredible.

While daydreaming of bacon sandwiches, I gave the pantry a staredown trying to come up with something for lunch. I eventually pulled out brown rice and dates thinking I would make some sort of Morroccan-flavored salad. However, when I peered into the fridge I quickly scooped up some plump grape tomatoes, a big bunch of bright green basil, some creamy Australian chevre and a lone slice of bacon.

I know the dates and tomatoes sound like a strange match but really, the two different types of sweetness really plays off each other well. If you want to go through the trouble, the extra depth of flavor that occurs when the tomatoes are roasted is quite good. Otherwise, toss them into the salad fresh.

For 4 servings:

3/4 cup uncooked long grain brown rice
16 ounces (500 grams) grape tomatoes
1 cup roughly chopped basil
1/4 cup chopped bacon
3/4 teaspoon red chili flakes
1 tablespoon minced shallot
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/3 cup slivered dates
1/4 cup crumbled chevre

If roasting the tomatoes, toss them in a tablespoon of olive oil, a pinch of sugar and salt, and cook them in a 200 degree oven until the skins have just burst. If using fresh tomatoes, slice them in half lengthwise.

Simmer the rice in salted water in a covered pot until cooked, but still al dente, about 45 minutes. Drain and set aside.

Meanwhile, in a skillet, cook the bacon over medium heat until just crisp. Remove the bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the bacon fat from the skillet. Add the olive oil to the skillet and then the shallot and chili flakes, sauteing until just translucent. Remove from the heat and whisk in the vinegar.

In a large bowl, combine the rice, tomatoes, basil, and dates. Pour over the warm dressing and toss gently but thoroughly. Season to taste with salt and freshly ground black pepper. Garnish with the chevre and serve warm.

Creamy Parsnip Soup with Wild Rice & Chicken

2010-10-17T23:49:00.001+08:00

When you live on the opposite side of the planet from where you used to, like I do, there's a delight in coming across familiar foodstuffs that I thought I had left behind. Wild rice, for example, is such a common, local item in Minnesota that I did a double take when I walked past a big sack of it at the store here the other day. I scooped some up, noted its superspendy price tag, and headed home to make some sort of wild rice soup, reminiscent of Midwest autumns.

I wanted to create a twist on an old classic and so instead of a rich, cream-based chicken and wild rice soup, I started by making a parsnip puree. From there I added in cooked wild rice and chicken and topped it off with some fresh, green snipped chives.

I'm a huge parsnip fan. There's something about their mellow spiciness that sets them apart from other root vegetables. The texture when pureed was perfect - silky and creamy. I actually used lowfat milk instead of half & half or heavy cream and I didn't miss the extra fat one bit.

1 tablespoon unsalted butter
2 tablespoons olive oil
1 cup chopped onion
1 medium russet potato, peeled and cubed
4 medium parsnips, trimmed, peeled and cut into 2-inch pieces
1/2 cup dry white wine
3 cups chicken stock
1 cup milk
1 cup shredded, cooked chicken
1 cup cooked wild rice, plus more for garnish
Salt and pepper to taste
2 tablespoons chopped fresh chives

Over medium-low heat, melt the butter and the olive oil together in a large pot. Add the onion and saute until translucent, stirring occasionally, about 10 minutes. Add the potato and parsnips to the pot and stir to coat. Cook for a couple minutes, turn the heat to medium-high and add the wine. Briskly simmer until most of the liquid is absorbed. Pour in the stock and bring to a simmer again. Simmer until the vegetables are very soft, about 25 minutes.

Ladle the soup into a blender, pureeing it in batches. Transfer the puree as you go into a bowl. When all the soup is pureed, return it to the pot, and set over low heat. Stir in the milk. Add the wild rice and chicken and cook until heated through. Taste and add salt and pepper.

Spoon the soup into bowls, garnish with additional wild rice and fresh chives and serve.

Pumpkin Scones with Walnuts & Chocolate Chips

2010-10-13T20:57:00.004+08:00

I love pumpkin season back home and these scones from Guestblogger Alita are the perfect, seasonal treat - I only wish that I was there to be her official taste tester! Thanks to Alita for yet another great post. ---A Crafty Lass

As excited as I was about Erin's latest adventure and the decision to move herself & A Crafty Lass to the land down under, I was also pretty sad. Erin is the friend who has taught me a lot about myself, about life and about cooking and experimenting with recipes - she's the friend who even ate the mistakes (and there have been more than a few in the 10 years we've been sharing creations)! I hated to say goodbye - but I wish her all the best, and no matter how many miles from each other life takes us, I'll be with her here guestblogging on this amazing site.

Here in Minnesota, we also said goodbye to a beautiful summer and have been watching the leaves transform from bright greens to vibrant shades of yellow, orange and red. As we welcome autumn, we find leaves that crunch beneath our feet and pumpkins for sale in many farm fields just outside the metro area. This time of year my mind immediately turns to transforming those roadside pumpkins into delicious baked treats. I have a long list of pumpkin favorites: pumpkin spice cake, sweet breads, pumpkin bars, pumpkin oatmeal cookies and of course pumpkin pie. But I quickly realized I'd never done a breakfast pumpkin creation. Scones immediately became my first fall baking project. The combination of pumpkin, whole wheat flour, walnuts & chocolate chips make these a hearty start to the day, and a perfect accompaniment to that coffee or hot tea you'll need here on these crisp autumn mornings.

For 8 Scones:

1 cup white flour
1/2 cup whole wheat flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons softened butter
1/2 cup pumpkin puree
1/3 cup plain yogurt
1/2 cup chocolate chips
1/2 cup chopped walnuts

Frosting:

1 cup powdered sugar
1 tablespoon milk

Preheat the oven to 400 degrees. Sift together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add in pumpkin, yogurt and butter, mixing as you add each ingredient. Mix in the walnuts & chocolate chips. Form the dough into a ball and place on a lightly floured surface. Pat the dough down into a circle about a 1/2-inch thick. Cut the dough into 8 pieces and put them on a baking sheet (I use a silpat). Bake for 15-20 minutes or until the edges are crisp and the top is lightly browned. Let them cool and then frost.

To frost: whisk the powdered sugar with the milk and drizzle over the scones. Enjoy!

Fava Beans with Poached Egg Crostini

2010-10-10T20:31:00.008+08:00

Yesterday I found myself sitting on a park bench underneath a remarkably giant fig tree in the center of Fremantle, Australia trying not be disturbed by the smashed bits of expensive fruit (in the USA at least) that covered the ground around the tree. The figs are scattered and smooshed as commonly as dead leaves and acorns are during the autumn months in the midwest. This sight will take some getting used to and I must resist the urge to scoop them up and turn them into Fig Newton's. As I sat on my bench contemplating figs, I had one eye on the big bag of fava beans (or broad beans as they are referred to here) I had bought at the market. It was nearing lunchtime, the sun was shining, and I looked forward to treating myself to a special lunch for one.

Fava beans are strange creatures with their double-casing of pod and rubbery outer shell. It's good peaceful work shelling those beans. After they're out of their pod, a quick simmer makes the shell easy to peel off revealing the mild-flavored, pretty favas. They don't need much adornment so I tossed them with just a touch of olive oil and some good sea salt. I topped them with a toasted slice of baguette and a perfectly poached egg. A few snips of chives and several drops of luscious truffle oil completed the dish.

Because there aren't many ingredients in this recipe, they need to be top-notch and although this made for a quick, light lunch, I can also see it being served as a first course for a special dinner. The truffle oil elevates it from something simple to luxurious. I drank a glass of crisp, mineral Sauvignon Blanc with it which seemed to be the perfect wine to cut through the rich egg and truffle flavors.

To serve one:

1 cup of shelled fava beans
2 teaspoons olive oil, divided
Pinch of sea salt
1 long, thin slice baguette
1 egg, poached
4-5 drops truffle oil
Freshly ground black pepper
Fresh chives, for garnish

Bring several cups of water to a boil in a saucepan. Add the favas and blanch for 3 minutes. Drain and rinse under cold water until they are cool enough to handle. Peel away the outer shell and discard. Toss the beans with 1 teaspoon of olive oil and a pinch of sea salt. Set aside.

Meanwhile, rub both slides of the baguette slice with the remaining teaspoon of olive oil and toast it in a preheated oven until golden.

To assemble: Spoon the favas onto the center of a plate. Top with the baguette. Place the poached egg on the crostini. Sprinkle the egg with a touch of salt and a grinding of pepper. Snip some chives over the dish. Garnish with the truffle oil and serve immediately.

Passionfruit Crêpes

2010-10-06T20:36:00.001+08:00

I had never had a passionfruit in my life until I watched one of Nigella's cooking shows years ago in which she spoke rapturously about the odd, wrinkled-looking fruit. She was making a Passionfruit Pavlova and I was determined to impress my friends with this billowy dessert the next time I had a dinner party. When I headed to the grocery store to buy the passionfruits I was astounded - I realized I would be spending $18 on 6 of them. I hesitated, almost not able to do it, but in the end the passionfruit intrigue won out and I served the pavlova to rave reviews.

To me, passionfuits are all about the perfume. They give off such a tropical, alluring scent that there is no mistaking them for anything common. When I was at the market here in Australia the other day, I stopped at stared at a heaping pile of passionfruits with a sign advertising "Passionfruits: $2.99 a bag". This bag contained 7 of them which almost caused me to jump for joy if I were a little more crazy. I'm in passionfruit country which is just splendid!

I originally wanted to make some sort of a passionfruit shortbread until it dawned on me that I don't have a mixer (how does one cream butter without one?). So, I settled on crêpes instead. I've always been a pretty good crêpe-maker because it doesn't faze me that the first crêpe is inevitably not going to turn out that great. I suspect it has to do with the heat of the pan or getting into a groove of swirling the batter or something. Regardless, I set aside the ugly one for myself, forge onward and it all turns out fine.

For 6 crêpes:

1/2 cup all purpose flour
Pinch of sea salt
1 tablespoon sugar
3/4 cup milk
1 egg
Finely grated zest of 1 orange
1/2 teaspoon vanilla
1 tablespoon unsalted butter, melted + a bit more for greasing the pan
6 ripe passionfruits

Cut the passionfruits in half and scoop out the pulp into a small bowl. Stir the pulp together and taste it - if it seems a bit too tart, stir in a small amount of sugar or honey to taste. Set aside.

In a bowl whisk together the flour, salt, and sugar. In another bowl whisk together the milk, egg, orange zest, vanilla and the melted butter. Pour the liquid into the flour mixture and whisk thoroughly until the batter is smooth.

Heat a nonstick pan over medium-high heat. Lightly grease it with butter. Quickly pour a 1/4 cup of batter into the center of the pan and then immediately swirl the batter around in a circular fashion. Allow the crêpe to cook until just set, about 30 seconds, and then flip it and cook for 30-45 seconds more. Place on a plate and keep warm.

Repeat with the remaining batter, adding a bit more butter as you go to the pan if needed. When all the crêpes are cooked, fold into triangles. Arrange two crêpes on a plate and spoon the passionfruit pulp on and around them. Dust with confectioner's sugar if desired and serve immediately.

Grilled Mediterranean Flatbread

2010-10-03T21:17:00.011+08:00

I've been loving the market's here in Western Australia where the fresh fruit and vegetables are abundant and grown locally in most cases. Having spent my whole life between Minneapolis and the Chicago-land area where the climate shifts dramatically and the growing seasons are sweet but short, I am enamored with what the down under markets have to offer year round.

The other day there was a heaping pile of glossy grape-colored eggplants - the long skinny ones, not the large roundish ones, and I loved the sight of them so much I bought a bunch to make something with later. As I browsed, I grabbed some Roma tomatoes and a beautiful basil bouquet and thought I would make an Italian something or other. However, a zucchini ended up in my basket along with a variety of mint I'm not familiar with and so things took a Mediterranean turn. Some salty feta cheese was the missing component and so I got a block and headed home.

M has become sort of a master pizza griller. I wanted to make a flatbread on the grill and so became a director rather than a cook and watched him do all the work. His technique works great...preheat the grill to low, stretch the dough out on a piece of oil-brushed foil, and then transfer the foil to the grill for about 15 minutes. The foil makes the pizza easier to maneuver and yields even cooking results.

I call this a flatbread rather than a pizza because to me pizza is something slathered with red sauce and melted, gooey cheese. This recipe is all about layers of subtle flavors: the thin crisp crust brushed with garlic-infused oil, the smoky grilled vegetables, the sharp feta, and the fresh herbs.

For 2 flatbreads:

1 recipe pizza dough (I like this one from Gourmet), divided into two balls
1 cup 1/4-inch slices eggplant
1 cup 1/4-inch slices zucchini
8 slices Roma tomatoes, sliced 1/2-inch thick
olive oil, divided
1 large garlic clove, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint

Heat 3 tablespoons of olive oil in a small saucepan over medium heat. Add the garlic and cook until the garlic turns barely golden. Remove from the heat and set aside.

Preheat a grill to medium-high. In a large bowl, combine the eggplant, zucchini and tomatoes. Coat them with 2 tablespoons of the olive oil and a generous sprinkling of salt and freshly ground black pepper. Grill the vegetables for about 2 minutes per side. Remove and set aside. Turn the grill down to low.

Lightly oil a piece of aluminum foil. Pat out one ball of the pizza dough into an oval. Drizzle half of the garlic-infused oil over it and then lay half of the grilled vegetables on top. Sprinkle with half of the feta cheese, half of the chopped herbs, and a light sprinkling of sea salt.

Transfer the flatbread with the foil to the grill and cook, covered for about 5-6 minutes. Check on it, rotating it if there's a hotter part of the grill, and cover again. Cook for an additional 5-6 minutes, keeping in mind that because grills vary, the cooking times can range from 10-20 minutes. Peek at the bottom of the crust every now and again to gauge when it's ready. It should be golden, crisp, with nice grill marks.

Repeat the same procedure with the remaining ingredients. Cut into slices and serve.

Yogurt Apple Salad

2010-09-29T14:58:00.001+08:00

Ages ago, Guestblogger Alita and I had a lunch club. Twice a week we each had a day where we brought lunch to work for the both of us. We had read about this concept in Martha Stewart Living (no surprise there), and loved the idea of bringing a nutritious and inventive lunch for one another to spice up a boring or stressful workday. We were young cooks then and loved trying new recipes out on each other. The joy we took in smugly eating our feasts in front of our co-workers while they heated up Lean Cuisines and microwave popcorn was boundless.

There were many standouts in our lunch club repertoire, one of which was the simplest of all. It was a recipe that came from Cooking Light magazine that combined grapes, yogurt, pecans and cinnamon. It was addictively good and I have adapted it many times over since then. My version uses a nice, crisp Australian Pink Lady apple as well as the tartness of dried cranberries and the extra crunch of sunflower seeds. It's important to use a good quality, preferably organic yogurt here.

This recipe makes a few servings but the quantities can be easily multiplied and would make a nice addition to a brunch menu. It comes together quick and is just plain delicious.

1 large apple, cubed
1/3 cup dried cranberries
1/4 cup pecans, toasted and chopped
1 tablespoon raw sunflower seeds
3/4 cup vanilla yogurt
1/2 teaspoon cinnamon

In a medium bowl, combine the apple, cranberries, pecans and sunflower seeds. Stir in the yogurt and then the cinnamon. Serve immediately or keep covered in the refrigerator for up to one day.

Toasted Super Muesli

2010-09-26T20:16:00.002+08:00

One of the best things about being food obsessed is that I get to occasionally seem smart and knowledgeable without really trying. M, for example, was bemoaning the fact that Australia doesn't have traditional American-style cocktail sauce at the grocery store and showed me this bottle of "seafood cocktail sauce" which was an alarming bright peach-colored mayonnaise. I said, "well, just make your own." He looked at me quizzically and I shrugged and said "just stir together ketchup and horseradish. That's all it is."

This little moment reminded me that I generally am of the belief that most everything is better when it's homemade and that most storebought items are a rip-off. Take muesli or granola for example. It seems to me that any sort of good quality store-bought cereal is pretty pricey. I get that they are filled with all sorts of healthy goodness but still...we're mainly dealing with grains here.

Any well-stocked bulk foods section of a grocery store will have what you need to create a fantastic, customized muesli and I stocked up on all sorts of great ingredients. I spent little money and the ingredients I bought were almost all organic. I'm calling my version "Super" because of the addition of dried goji berries (which are touted all over the place as being a superfood) and because the muesli turned out really, really good. The psyllium gives it an extra fiber kick too.

Because this muesli is toasted for extra flavor and not baked like granola, the effort that goes into making it is minimal. I think I have the proportion of grains/crunch/sweetness down but there's plenty of room to swap ingredients.

5 cups rolled oats
1 cup flaked almonds
1/2 cup raw pepitas
1/2 cup raw sunflower seeds
1/4 cup sesame seeds
3 cups puffed barley
1/4 cup psyllium husks
1 cup chopped dates
3/4 cup crushed banana chips
1/3 cup goji berries
1-2 tablespoons packed brown sugar (optional)
1½ teaspoons cinnamon

In a large pot over medium heat, combine the oats, almonds, pepitas, sunflower and sesame seeds. Stir frequently until the mixture is lightly toasted and fragrant. Remove from the heat and set aside until cool.

In a large bowl, stir together the puffed barley, psyllium, dates, banana chips and goji berries. Stir in the oats mixture and combine well. Sprinkle the muesli with the brown sugar (if using) and the cinnamon. Stir gently but thoroughly.

Store the muesli in an airtight container.

Crafty Down Under

2010-09-22T10:51:00.005+08:00

When I was in the 3rd grade, one of our assignments was to figure out how old we would be in the year 2000. When I realized I would be an ancient 24 years, it was absolutely shocking. We had to write a few sentences about what we would be doing in this surreal futuristic time. My unimaginative prediction involved being married with three kids and working as a doctor.

Flash-forward to the present and I can confirm that I would make the worst fortune teller ever seeing that I am newly divorced, childless, not nearly smart enough to be in the medical profession, and just moved to the other side of the planet to live in Australia with my high school sweetheart.

Clearly, this isn't a typical recipe post. This post is to take care of some business that I need to share with all of you because I've found that cooking and eating do not happen in a vacuum. They are so entwined with all aspects of life. The inspiration for recipes, the events, places and people that shape my posts are all a part of my blogging world. There was just no way to sneak down to another country and carry on Crafty business as usual.

So instead of Minneapolis, I find myself in Perth. Instead of lakes and the Mississippi River, I now live near the Indian Ocean. When it's cold there, it will be hottest here. The upside-down seasons mean that there might occasionally be a rhubarb post in January and a pumpkin post in July. Snow and ice will not be missed but the absence of my friends, fellow cooks, gardeners and bakers will feel like a loss every day.

I shipped my most essential cookbooks, pots and pans, springform cake pan, wooden salad bowl, pie plates, tart pans, the perfect ice cream scoop, mandoline, and much more. The things left behind - Le Crueset essential pot, Kitchen Aid Mixer, Cuisinart Food Processor, Ice Cream Maker - will be an inconvenience but I suppose part of being Crafty is about figuring it out on my own.

I am 34 years old in the year 2010, and as I sit across the table from M, it's beyond bizarre to think that two kids from suburban Illinois are not only in the land down under but are here together. I could never have predicted any of this which really, should come as no surprise at all.

Seared Tuna with Summery White Beans

2010-09-05T19:39:00.001+08:00

I had a bowl of fabled San Marzano Tomatoes sitting on my counter alarmingly going bad that had come from the local co-op. I've actually never seen them outside of a can and their smallish, almost peanut-shaped bodies were demanding that I eat them up quick.

I had already been conjuring up some sort of a fresher version of the classic tuna and white bean salad recipe which is one of my go-to quick meals. I thought that perhaps the beans could be livened up with some perfect summer tomatoes and topped with fresh, instead of canned tuna. I had baby spinach in the fridge that needed eating and so it all sort of came together out of both necessity and my nearly constant food daydreaming.

I was going to finish things with a squeeze of fresh lemon but made some super delicious seasoned bread crumbs instead, infusing them with zest and garlic. That added bit of boldly flavored crunch is the key to taking this meal from something really good to something extra great.

This was a cinch to make and was done in less than half an hour. It's quick enough to be a weeknight meal but pretty enough to serve to guests.

1/3 pound fresh tuna steak
1 tablespoon minced garlic
2 tablespoons + 2 teaspoons olive oil
1 cup plum tomatoes, cut into small dice
15 ounce can Cannellini Beans, drained and rinsed
2 cups packed baby spinach
2 tablespoons panko bread crumbs
1 teaspoon finely grated lemon zest

Season the tuna on both sides with salt and pepper. Heat a small, heavy skillet over medium-high heat and add one teaspoon of the olive oil. Add the tuna steak and sear on both sides for a minute or two until. Remove from the skillet and set aside.

Meanwhile, add 2 tablespoons of the olive oil over a large skillet set over medium heat. Add all but one teaspoon of the minced garlic clove and saute until just fragrant, about 30 seconds, and then add the tomatoes. Cook the tomatoes for a couple minutes, then add the spinach. Saute until the spinach is wilted. Add the beans, season with salt, and cook for a minute more, until the beans are heated through.

Place the remaining teaspoon of olive oil in a small skillet over medium heat and add the reserved teaspoon of garlic. Cook until the garlic is just starting to turn golden, then add the panko. Cook, stirring frequently until the mixture starts to turn toasty brown then transfer to a small bowl. Add the lemon zest and a pinch of salt to it.

Spoon the bean mixture between two plates. Thinly slice the tuna and arrange on top of the beans. Sprinkle the breadcrumbs evenly over the tuna and serve immediately.

Nectarine Ginger Bars

2010-09-01T20:39:00.001+08:00

The other day I was doing a cookbook exodus, which included sorting through my big 3-ring binder of recipes I've torn out of magazines. I flipped through it perusing potential recipes from Eating Well, Cooking Light, Food & Wine, Bon Appetit, The New York Times, and the dearly departed Gourmet. I'm pretty ruthless when it comes to getting rid of my things (clothes, shoes, purses, etc) but a mixture of nostalgia and the sense that I could really be missing out on the best.recipe.ever. prevented me from tearing anything out of my binder.

I set it aside and moved on to my collection of family recipes. There I came across an oldie but a goodie that my mom used to make called "Apricot Bars". These bars are a rich crumbly mix of buttery pastry and a thin layer of canned apricot filling. I always really liked them and decided to do a little reworking of it.

I switched out the apricot filling for some fresh nectarines, lacing them with some zingy candied ginger. I used all whole wheat flour for the all-purpose flour which I was a bit worried about but learned that 2 sticks of butter makes everything delicious.

These bars have a delicate, tender crumb and aren't altogether sturdy. It's best to allow them to almost completely cool before slicing and removing them from the pan. These bars don't keep for very long, not much longer than a day, but really, I don't think that will be too much of a problem.

For 15 bars:

3 ripe but firm nectarines
1/4 cup finely minced candied ginger
1/4 cup sugar
1 teaspoon cornstarch
2 sticks unsalted butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups whole wheat flour
1/4 teaspoon salt
¾ cup finely chopped walnuts
Confectioner's sugar

Peel and finely chop the nectarines. Place them in a bowl with the ginger, 1/4 cup of sugar and cornstarch. Stir together and set aside.

In the bowl of a mixer, cream butter with sugar. Add egg and vanilla and mix well. Stir in flour and salt. Add walnuts and blend well.

Divide dough in half. Spread one half evenly into the bottom of a 13 x 9-inch greased pan. Cover with nectarines. Drop remaining dough by spoonfuls over filling, spreading out with a spatula. You don't have to be too thorough with this part as the dough will spread as it bakes.

Bake at 350˚ until the top is golden, about 35 minutes. Cool in the pan on a wire rack until almost cool. Slice and place on the wire rack to cool completely. Once cool, sift confectioner's sugar over each bar.

Cucumber Lemongrass Soda

2010-08-29T21:15:00.001+08:00

Lately there has been an overabundance of merriment amongst me and my friends, including a trip to the State Fair last week in which I ate enough to feed a small army. I spent 8 hours wandering around consuming corn dogs, cheese curds, saltwater taffy, beers, and mini-doughnuts (there's more, but really, that's plenty). I felt awesome when I was eating all of it like I was some sort of bottomless pit, but the next morning I had a pretty major food hangover.

The next day I tried to detox with some green tea and a nice salad which helped. However, due to sodium overload the day before I couldn't quench my thirst. I thought I'd whip up some sort of cleansing tonic for myself and came up with this citrus-laced, sparkling soda.

I've always liked adding cucumber slices to water which Martha told me to do years ago in an old issue of Living. It adds such a pure, fresh note. There were some leftover stalks of lemongrass in the fridge from the dish I made in last post. I steeped the stalks in sugar and water resulting in a fragrant syrup. A touch of lemongrass syrup, sparkling water, crisp slices of cucumber and lemon made for a perfect summer refresher. I felt better straight away.

For one drink:

1 tablespoon lemongrass syrup* (more or less to taste)
Sparkling mineral water
3 thin cucumber slices
1 thin lemon slice
1-2 stalks of fresh lemongrass

Fill a highball glass with ice. Add 1 tablespoon syrup and fill with mineral water. Stir together. Add the slices of cucumber and lemon. Garnish with a lemongrass stalk and serve.

*In a small saucepan stir together 1 cup sugar, 1/2 cup water, and 1/2 cup lemongrass cut into 1-inch lengths. Bring to a boil and strongly simmer for about 3 minutes. turn the heat off, cover and allow to steep for one hour. Pour through a fine meshed sieve into a sealable container and store in the refrigerator for a couple weeks. Makes about 3/4 cup of syrup.

Beans & Cabbage in Coconut Sauce

2010-08-25T22:32:00.001+08:00

A couple months ago I was whisked away to Singapore, a place I have been dying to go to ever since I read Calvin Trillin's article in The New Yorker about the street food scene there. The country, and the food, did not disappoint. There's no doubt in my mind that I would be content going from hawker stand to hawker stand forever and ever eating my way through fish ball noodle soup, chili crab, and washing it all down with freshly-pressed sugarcane juice.

One of the oddest (and memorable) meals we ate was called Nasi Lemak which is a dish that has many components to it. As the man in charge kindly explained to me, you start with coconut rice and the "gravy" which is a burgundy red chili sauce. To that most people add a fried egg, fried chicken and some stewed green beans in coconut milk. There were many other items to potentially add including: tofu cakes, fish cakes, hashbrowns (I know, so weird) and most alarming, hot dogs.

I thought of the delicious soft stewed green beans that were piled on my Nasi Lemak plate when I saw heaps of fresh beans at the farmer's market the other day. I figured I could try my hand at recreating them and somehow got it right on the first try. At the last minute I decided to add red cabbage, which is growing in my garden, to the beans and it was a terrific combination. Although, I must warn you, the cabbage turns the sauce an unappealing murky mauve shade but just don't look directly at it and everything will be fine.

Because the vegetables are stewed, and the whole point is to cook them until they're soft, this recipe can easily be made ahead and reheated the next day. I suspect they might have been even better the next day as they had time to soak in the delicious lemongrass-scented sauce.

For 4 servings:

1 garlic clove, chopped
2 tablespoons finely chopped lemongrass
Large pinch of kosher salt
2 tablespoons peanut oil
1/2 cup chopped shallot
1 red chili, minced
4 cups thinly sliced red cabbage
1/2 pound green beans, ends trimmed
14 ounces light coconut milk
1 tablespoon light brown sugar
1 tablespoon fish sauce
1/3 cup chopped, roasted unsalted cashews

With a mortar and pestle, mash the garlic, lemongrass and salt together. This will take a bit of work and some sweat. Really, it might work in a food processor as well but I was trying to be authentic. Set aside.

Heat the oil in a wok or deep heavy pot over medium-high heat. Add the shallot, chili and lemongrass paste to the oil and stir-fry until fragrant and soft, about 8-10 minutes. Add in the cabbage and saute for a couple minutes more, stirring frequently. Add the beans and cook for an additional 2 minutes. Stir in the coconut milk and brown sugar and bring to a simmer. Lower the heat and cook, partially covered, for 45 minutes. Stir in the fish sauce. Serve, sprinkled with the cashews.

Watermelon Raspberry Sorbet

2010-08-23T05:34:00.001+08:00

Today I was strolling through a neighborhood farmer's market with my good friends Guestblogger Eric and Burt. We checked out the peak summer bounty of beans, beets, squash, eggplants, herbs and tomatoes. At this particular market there are great local vendors offering amazingly good, local food including eggplant Parmesan hoagies, herby falafels, and thirst-quenching Arnie Palmer's.

One of the vendors was selling watermelon popsicles and I felt quite satisfied with myself that I had made a similar frozen treat earlier this morning. Mine is currently in sorbet form and has the additional red richness of raspberries. This combination of fruity goodness could easily be made into popsicles if you have some molds, just omit the alcohol which keeps the sorbet from freezing solidly.

One might not think that watermelon and raspberries are a match but I've been on this recent kick of combining foods that are the same color and let me just say: so far, so good. I'm assuming there are all sorts of nasty combinations out there...peas and honeydew come to mind for instance. But let's focus on the harmony that is lemon and yellow squash (my last post) and today's red sorbet which was a refreshing, supertasty treat.

For one quart:

4 cups cubed watermelon
6 ounces raspberries
3/4 cup simple syrup*
1 tablespoon lemon juice
1 tablespoon white rum (or vodka)

In the bowl of a food processor, combine the watermelon and raspberries. Puree until very smooth. Pour the puree through a fine-mesh sieve into a bowl. Stir in the simple syrup and lemon juice. Refrigerate for one hour.

For Sorbet: Pour the mixture into an ice cream maker and process until quite slushy. With the machine running, add the rum or vodka until incorporated. Transfer to a quart-sized container and freeze. Allow to sit out for 20 minutes before serving.

For popsicles: Omit the rum or vodka. Pour into molds and freeze until solid.

* to make simple syrup, in a small saucepan combine 1 cup sugar and 1 cup water. Bring to a boil over medium high heat. Boil for several minutes, remove from the heat and allow to come to room temperature. Transfer to a container and store in the refrigerator until ready to use.

Lemony Summer Squash Soup

2010-08-18T20:35:00.000+08:00

I've been in love with yellow summer squash as of late and I think that it mainly has to do with its sunny hue. As far as I'm concerned there's not a discernible difference in flavor between it and zucchini but perhaps the vast, superhuman amounts of zucchini I've eaten these last few summers have required that I take a break.

I didn't know if this would be the case or not but I got it in my head that because lemons and yellow squash share the same vibrant shade, they might also go well together in a recipe. I think this is officially so for this simple soup is short on ingredients but full of brilliant flavor.

I used a mandoline to speedily slice the squash and sauteed them with some sweet onions in a little butter and olive oil. The flavors were enriched with a touch of sweet curry powder and made hearty with the addition of some fragrant, cooked brown basmati rice. A thin slice of lemon floating on top of it all was pure happiness.

For 4-6 servings:

1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion, chopped
2 medium summer squash
1/2 teaspoon kosher salt
1/2 teaspoon sweet curry powder
4 cups chicken or vegetable stock
1-1/2 cups cooked long-grain brown rice
The juice of 1 lemon
6 thin slices lemon, seeds removed

Heat the butter and oil in a pot over medium heat. When melted, add the onion and saute until soft and translucent, about 10 minutes.

While the onion is cooking, trim both ends of the squash and then in half lengthwise. Thinly slice into 1/8-inch half moons - a mandoline makes short work of this task. You should have about 3 cups of squash.

Add the squash to the pot and saute for 2 minutes. Add the salt and curry powder and cook for 1 minute more. Add the stock, bring to a boil over medium-high heat, and cook over a simmer, for 10 minutes. Add the rice and simmer for 10 minutes more. Stir in the lemon juice.

Ladle into shallow bowls and float a slice of lemon over the top.

Cantaloupe Agua Fresca

2010-08-14T21:43:00.007+08:00

I found myself with 3 cantaloupes on my kitchen counter. I had already eaten one and was not enticed by the idea of eating 3 more plain. Last summer I made this Cantaloupe Ginger Sorbet which was fantastic, but opted for an agua fresca instead.

An agua fresca (fresh water), most commonly found in Mexico, is just fruit blended with water and sugar to make a super refreshing beverage. I used honey instead of sugar and found the peach-colored drink to capture the melon in all its juicy, summery glory. The pinch of salt and acidic lime cuts the honey sweetness in just the right way.

Use more or less honey to taste as it really depends on how sweet the cantaloupes are to begin with. This would be great with a summer brunch or barbecue and comes together in no time flat.

For about 6 servings:

7 cups cantaloupe cut into 3-inch pieces
3 cups cold water
1/4 - 1/3 cup honey, to taste
Pinch of salt
The juice of 1 lime
Lime wedges, for garnish

In a food processor combine the cantaloupe and 1 cup of the water. Process until very smooth, about 1 minute. Pour the cantaloupe puree through a sieve into a bowl, discarding any solids. Stir in the honey, lime juice, and remaining 2 cups of water. Refrigerate for one hour and then serve, over ice, garnished with lime wedges.

The agua fresca will keep for 2 days.

Chipotle Kale Stew

2010-08-08T22:56:00.004+08:00

I decided to rebel against the sticky, muggy, Midwest heatwave and turn the stove on. I had some beautiful, healthful kale just waiting to be eaten along with some Minnesota sweet corn and thought that perhaps I could turn these into a Mexican-flavored summer stew. I added some Yukon Gold potato for some extra heartiness, and those three vegetables laced with the chipotle's subtle smokiness and heat proved to be a perfect combination.

I don't have kale growing in the garden this year and I miss it. There's something about its superfood status that increases my enjoyment of eating it. A large bunch cooks down nicely yet retains it's chew and dark green minerality. The sweet corn is so excellent right now and the crunchy kernels don't need to be added to this stew until the very end where they barely require a simmer.

Don't forgo the pepitas and limes. Although this stew is great on its own, the nutty seeds and tart citrus finish things off nicely. I drank a tall glass of peach iced tea to fend off the heat and had some super watermelon for dessert. I suspect this might be a perfect summer meal.

For 4-6 servings:

2 tablespoons canola oil
1 cup chopped onion
3 cloves garlic, chopped
2 cups cubed yukon gold potato
8 cups kale, center ribs discarded, chopped into bite-sized pieces
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
4 cups chicken or vegetable stock
1 chipotle, finely chopped from a can of chipotles in adobo sauce
1-2 teaspoons adobo sauce from can
3 ears sweet corn, kernels cut off the cob
1/4 cup raw pepitas, toasted
Limes, quartered, for garnish

Heat the oil over medium heat in a large pot. Add the onion and garlic and saute until translucent, about 10 minutes. Add the potato, kale, salt and cumin and cook, stirring frequently for a few minutes more.

Turn the heat up to medium-high and stir in the stock. Add the chipotle and adobo sauce. Bring to a boil and then reduce the heat, allowing to simmer, covered. Simmer for 30-40 minutes, stirring occasionally until the potato is cooked through. Add the corn and simmer, uncovered for 2 minutes more. Taste, and add more salt if desired.

Ladle into bowls and garnish with the pepitas and a squeeze of lime.

Sour Cherry Tart

2010-08-05T01:55:00.002+08:00

My good friend and frequent guestblogger, Eric M, recently took a trip to Door County, Wisconsin. Door County is known for it's storied cherry history dating back to the 1800's so I was undoubtedly pleased when he presented me with a large jar of unsweetened sour cherries in their own juice a few days ago. Each time I passed by the kitchen I would glance at the ruby red fruit and start to wonder how I would use them up.

While I brainstormed, I opened the cherry jar and fixed myself a cocktail made from Malibu rum, cherry juice, a couple cherries, sparkling water and a squeeze of lime. That was nearly worthy of a post it was so good. In fact, if you happen to have all those things on hand, you should really go fix yourself a Cherry Malibu Cocktail right now.

Instead I decided on a tart featuring a puff pastry base, a layer of honey sweetened crème fraîche, the cherries of course, and a saucy cherry syrup to finish. This tart does require some steps but is quite simple and pleasant to make, not to mention, the final result is dazzling.

For one tart:

1/2 cup unsweetened cherry juice
1/4 cup sugar
1 tablespoon kirsch
8 ounce sheet frozen puff pastry, thawed
1/2 cup crème fraîche
1 tablespoon honey
1/4 teaspoon pure almond extract
1/4 cup sliced almonds, lightly toasted
2 cups unsweetened sour cherries in juice (drained, juice reserved)

In a small saucepan stir together the cherry juice, sugar and kirsch over medium-high heat. Bring to a boil and cook, until reduced by half and syrupy, about 5-7 minutes. Set aside and allow to cool to room temperature.

Heat the oven to 350 degrees. On a lightly floured surface, unfold the sheet of puff pastry. Sprinkle lightly with flour and roll out to a dimension of 14" x 10". Moisten a 1/2-inch border with cold water and fold the edges over to create a frame around the pastry. Make sure to press down on all four corners lightly to make sure it's sealed. Prick the pastry all over with a fork. Transfer the pastry to a parchment-lined baking sheet and place in the center of the oven. Bake until just golden, about 25 minutes. Remove from the oven and set on a wire rack to cool.

While the pastry is cooling, whisk together the crème fraîche, honey and almond extract until smooth. Measure out the cherries and set over a colander. Squeeze the cherries gently with your hands to get rid of most of the juice. Reserve the juice for another use.

When the pastry is completely cooled, spread the crème fraîche evenly over it. Scatter the cherries over the top and then sprinkle with the almonds. Drizzle the cherry syrup evenly over the tart, reserving any unused syrup for another use. Serve the tart immediately, sprinkled with some confectioner's sugar if desired.

Smoky Grilled Salmon with Pickled Fennel

2010-08-02T00:55:00.000+08:00

This is dish is all about contrasts: sweet and smoky grilled salmon, chilled, crisp pickled fennel with a touch of rich and spicy ginger mayonnaise. Although the list of ingredients and steps may seem fussy, it really was a breeze to put together.

I started out by wanting to quickly pickle a perfect summer bulb of fennel but wasn't sure what to pair it with until I saw some beautifully coral-hued sockeye salmon at the store. I thought that the natural sweetness of the salmon would be the perfect foil for the vinegary bite of the fennel.

The smokiness of the salmon is achieved by rubbing the fillet with pimentón, a smoked Spanish paprika and one of my favorite ingredients. The salmon cooks quickly on a hot grill and the brown sugar in the dry rub creates a caramelized crust on the exterior. The plate is finished with a touch of some mayonnaise and a scattering of fresh chopped herbs.

For 4 servings:

Pickled Fennel:

1 small bulb fennel
2 teaspoons kosher salt
1/4 cup sugar
1/4 cup water
1/3 cup rice vinegar

Trim both ends of the fennel and thinly slice it on a mandoline. Place the fennel in a colander and sprinkle the salt over it. With your hands, toss the salt with the fennel and place the colander in the sink to drain for 30 minutes.

Meanwhile, whisk together the sugar, water and vinegar. Rinse the fennel with cold water very thoroughly to remove the salt. Place the fennel in the bowl with the vinegar mixture and refrigerate for one hour or up to 2 days.

Salmon:

1 pound salmon fillet
1 tablespoon brown sugar
1/2 teaspoon pimentón
1/4 teaspoon salt
1/8 teaspoon turmeric
2 teaspoons canola oil

In a small bowl, stir together the brown sugar, pimentón, salt, and turmeric. Coat the salmon with the oil and then rub the sugar mixture into the flesh of the fish.

Preheat a grill until hot. Add the salmon, skin side down and cook for about 3 minutes. Flip and cook for a couple minutes more, depending on thickness, or until just cooked through.

Ginger Mayonnaise:

1 tablespoon mayonnaise
1/2 teaspoon fresh grated ginger + juice
2 tablespoons chopped fresh mint or basil

Stir together the mayonnaise and ginger. Set aside.

To assemble: Place the fish onto 4 plates and spoon a little of the mayo amongst each plate. Top with the fennel and sprinkle with the herbs. Serve immediately.

Heat Wave Spaghetti

2010-07-29T02:04:00.008+08:00

The other day the heat index was approaching 110 degrees and the sky was that tornadoey yellow-green color that is always a bit alarming. A somewhat brief dog walk around the neighborhood resulted in my shirt clinging to my back with sweat (gross) so I quickly proclaimed it an inside day after that.

After I spent the day not moving and not cooking, instead consuming peaches, cheez-its, kalamata olives, cereal, and frozen yogurt, I thought it was time to be resourceful and actually make something for dinner. I had this great spicy Capicola ham I had used as part of a cheese platter earlier in the week, bunches of fresh basil in the garden, and a few other ingredients I figured would compliment both.

The cooking here is minimal which was the whole point. A quick boil of the pasta, some olive oil warmed enough to make it aromatic with the garlic and ham, and the rest tossed together is all it takes. I was eating good in about 15 minutes. The golden raisins may seem an odd touch but they elevate the dish and work well with the savory flavors.

For 2 main dish servings:

2 tablespoons golden raisins
2 tablespoons Marsala wine or sherry
8 ounces whole wheat thin spaghetti
1/3 cup olive oil
3 garlic cloves, chopped
4 thin slices hot Capicola ham
1/4 teaspoon crushed red pepper flakes
2 cups fresh basil leaves + 8-10 small basil leaves for garnish
1 tablespoon pine nuts, toasted
Shavings of Parmesan, to taste

In a small bowl, combine the raisins and marsala or sherry. Set aside to soak. Boil the pasta until just al dente. While the pasta is boiling, heat a skillet over medium heat. Add the olive oil and when warm, add the garlic and capicola. Sprinkle with a pinch of salt and the red pepper flakes. Cook for a couple minutes, then add the raisins, along with the marsala or sherry. Keep the oil warm over low heat until the pasta is cooked.

When the pasta is done, drain it and return it to the pot it was cooking in over medium heat. Pour the oil mixture over the pasta and toss to coat. Add in the 2 cups of basil leaves and toss the pasta until the basil is wilted, about a minute or two. Season it with freshly ground black pepper and another pinch of salt if necessary.

Pour the pasta onto a serving platter. Scatter the pine nuts and small basil leaves over the top. Shave some parmesan over each serving.

Quinoa & Sweet Corn with Crispy Potatoes & Pesto

2010-07-26T05:30:00.000+08:00

This might be one of the best things I've ever created. It took a few tries to get it right: the first time it was just corn sauteed quickly with shallots and topped with some fresh chopped basil; the second time the quinoa came into play, as well as the fried cubes of yukon gold potatoes; this last time though, I nailed it by adding some sweet, tangy summertime tomatoes and a bold pesto.

The potatoes act as a sort of vegetable crouton and they work great as a final garnish. The quinoa, shallots and corn are all sweet and mild so that the cherry or grape tomatoes shine through. The pesto is enlivened with some lemon juice and zest and I used the remaining amount tossed with some whole wheat spaghetti the next day. Good, crisp sweet corn is essential here and it should be easy to find this time of year. It doesn't need to be cooked for more than a minute or two.

I served this on its own as a vegetarian meal but it would be a welcome, unique side to any variety of grilled fish, steak or chicken. Leftovers are great the next day although the potatoes lose their crispiness. Make this now. Do it.

Serves 4 as a main course or 6-8 as a side:

For the pesto:

1/3 cup olive oil
2 cups loosely packed basil
1/3 cup grated Parmesan
1/4 cup chopped walnuts
1 clove garlic chopped
The juice of 1 lemon
1 teaspoon lemon zest
Large pinch kosher salt

In a blender or food processor, add all the ingredients and blend until smooth. Taste and adjust the seasonings if necessary. The pesto can be made a couple days in advance and stored, tightly covered, in the refrigerator.

For the quinoa and sweet corn:

3 tablespoons olive oil, divided
1 medium yukon gold potato, cut into quarter-inch cubes
1 cup sliced shallots
4 ears corn, cut off the cob
1/2 teaspoon sugar
2 cups cooked quinoa
1 cup quartered cherry or grape tomatoes

In a skillet add one tablespoon of the oil over medium-high heat. Add the potatoes and toss to coat. Cook, stirring occasionally until golden on all sides, about 8-10 minutes. Season to taste with salt and pepper and keep warm until ready to use.

Meanwhile, in a large skillet, add the remaining two tablespoons olive oil over medium heat and add the shallots. Stir occasionally until just soft, about 5 minutes. Add the corn and toss to coat with the oil and shallots. Sprinkle the sugar over and stir again. Cook for 2 minutes. Stir in the quinoa and season to taste with salt. Folde in the tomatoes and take the pan off the heat.

Transfer the quinoa/corn mixture to a serving dish and spoon the crisp potatoes over the top. Drizzle with the pesto. Serve warm with more pesto on the side.

Almond Noodles with Summer Squash

2010-07-21T21:09:00.000+08:00

This recipe is sneaky. Chewy noodles are tossed in a slightly spicy almond dressing and all the while you are eating them up you probably wouldn't guess that there are bits of raw summer squash mixed in.

I was thinking of new ways to eat and use up the overabundance of squash that are everywhere this time of year and wondered how it would go to just grate it up and toss it with some noodles and other veggies. Because the almond butter dressing is boldly flavored, the flavor of the squash doesn't come through, but the benefit of (a) using the squash harvest and (b) sneaking a vegetable into a dish is fantastic.

I used the buttery yellow variety of summer squash which is barely detectable against the other colors of the recipe but feel free to substitute zucchini and add some pretty green flecks to the dish. Some grilled chicken or fried tofu makes it even more substantial.

For 4 servings:

10 ounces soba or udon noodles
2 tablespoons toasted peanut or canola oil
1 teaspoon toasted sesame oil
2 tablespoons soy sauce
1/3 cup almond butter
1/4 cup reserved hot water from cooking the noodles
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sri racha
3/4 cup finely grated summer squash, squeezed dry
1/2 cup finely chopped red bell pepper
2 tablespoons chopped chives
1/4 cup toasted flaked almonds

Cook the noodles according to package directions and set aside, remembering to reserve 1/4 cup of the cooking water. In a large bowl, whisk together the oils, soy sauce, almond butter, hot water, rice vinegar, sugar and sri racha until smooth. Add the cooked noodles to the bowl and coat thoroughly with the dressing.

Add in the grated squash and bell pepper and toss to distribute the vegetables throughout the noodles. Garnish with the chives and almonds and serve while its still warm.

Spicy Penne with Broccoli

2010-07-13T19:31:00.004+08:00

Thankfully, I have great friends like Guestblogger Eric M to come through for me when I haven't been able to be a very regular poster. He is adept at serving simple, elegant meals that are as beautiful to look at as they are delicious to eat. I will be adding this pasta dish to my "quick dinners" repertoire. --A Crafty Lass

Sometimes you don’t have much time to make dinner, but you don’t want to give in and heat up a frozen pizza. This recipe is for days like that.

It takes almost no time to prepare, and while it might not be a dish you serve to company, it’s a satisfying weeknight supper for you and yours.

This dish relies upon pantry staples--the only fresh ingredient you need to have on hand is our friend, broccoli. And don’t skimp on the broccoli; the florets soak up the flavors of garlic and anchovies and transform into the star of the dish. If you have some leftover chicken that works well in this dish, too.

To serve 4 people with leftovers:

2-3 pounds of broccoli, trimmed into florets (reserve stems for another use)
8-10 cloves of garlic, minced (you can use more or less, depending on taste)
6 anchovies, minced
1-2 teaspoons red pepper flakes
1 pound penne rigate
2 tablespoons olive oil

Cook the penne in salted water until al dente. Drain and return pan to stove.

While the pasta’s cooking, steam the broccoli until almost tender, 4-5 minutes. Drain well and set aside.

In the pasta pot, heat the oil over medium and add the garlic, anchovies and red pepper flakes. Cook for 30 seconds, stirring. Add the broccoli and saute for 2-3 minutes or until broccoli is tender. Add the pasta and stir well to coat. You can add more olive oil if you like.

Top with pepper and parmesan, if desired.

Tropical Punch with Strawberry Citrus Ice Cubes

2010-07-07T07:17:00.001+08:00

When I was a kid, my mom would make some special ices cubes that consisted of Hawaiian Punch frozen with a maraschino cherry in the center. I'd fill a glass with a couple and pour 7Up over them and thought it to be the most delicious drink in all the land. Reminiscent of a Shirley Temple cocktail, I loved watching the clear, fizzy pop turn a deeper shade of pink as the cubes melted.

I haven't forgotten about these ice cubes and so created my own summery version to flavor an adult punch. Strawberries, sweetened with simple syrup and flavored with three types of citrus, these ice cubes are so, so good. I love them in lemonade and limeade as well or on their own in some sparkling water.

The punch itself is super simple to make and can be varied to suit your own tastes. I can see swapping out rum for the vodka and replacing the tropical passionfruit juice with a number of other juices. Keep it in the refrigerator until guests arrive and then stir in the prosecco.

For the Ice Cubes:

1 pound strawberries, stemmed and halved
zest and juice of 1 lemon
zest and juice of 1 lime
zest and juice of 1 orange
1 cup simple syrup

For the ice cubes, combine the strawberries, lemon, lime and orange zests and juices in the bowl of a food processor. Add the simple syrup and process for 1 minute until very smooth, scraping down the sides of the bowl once or twice and processing again. Divide amongst 2 ice cube trays and freeze until ready to use.

For the Punch:

1 cup citrus flavored vodka
1/3 cup triple sec
1 litre passionfruit juice
juice of 1 lime
1 bottle prosecco

In a large pitcher stir together the vodka, triple sec, juice and lime juice. Refrigerate until ready to serve. Before serving, slowly pour in the prosecco, stir and serve over the strawberry ice cubes. Garnish with a lime slice.

Chicken Tinga Tostadas

2010-07-01T14:45:00.000+08:00

I am so thrilled to bring you my favorite dish that my great friend and Guestblogger Manda makes. She is married to a handsome Mexican fellow who has given her insight into his culture which in turn has provided the rest of us with some good, authentic eats. I love Manda's tinga and have requested she make it for me on many occasions. -- A Crafty Lass

I want the Mexicans to love me so I try to cook food they like. I did my best to make Tinga based off of a Mexican recipe written in Spanish back in the day where I really wasn’t able to call myself fluent in the language. One time, my then boyfriend and future husband came home from work and I was proud to present him with Tinga. He was kind about my attempt but didn’t go crazy for it. I was disappointed. I then tasted it and realized...the heat.

Trying to figure out what had gone wrong I retraced my steps, reread the recipe and realized I had put in 3 latas (cans) of chipotles en adobo sauce instead of 3 chipotles. A small detail I overlooked - one little word - lata. My boyfriend spent the next couple days daring his friends to eat as much as possible to see who would have the most fierce stomach and who could prove his manhood by eating intensely hot food.

My next attempts were much more mindful of the chile quantity and I have had many compliments since. My proudest moment being when I overheard my husband’s cousin telling him that I cook Mexican food better than his wife who is from their beautiful country. I tend to still want to put in more chiles than the recipe calls for because it seems like a waste to toss the rest of the can but I recommend sticking to the recipe - don’t overdo it and the results will have your friends begging for a take home bag.

I cook my Tinga until it “becomes” Tinga. The best way to describe what “becoming” Tinga is is this- when all the spices have had enough time to settle into the chicken and your house smells nice and rich. If I had to estimate how long it simmers/becomes Tinga I would say about 45-60 minutes but you must make sure it doesn’t go dry. I like to keep a little of the chicken broth from the boiled chicken on the side of the stove and add broth as I simmer if I see the sauce is getting too dry. Also, when you pull the chicken off the bone, don’t shred it to fine pieces. Pull it off in big chunks and throw them into the tomato mixture. After the mess simmers for a while it will break into smaller pieces. It should not be a hash when done, it should be more like a tomato sauce with hunks of chicken in it.

For 4-6 Servings:

2 cups tomato sauce
3 chipotle chiles in adobo sauce from one can
¼ cup chicken stock
1/3 cup vegetable oil
4 large cloves of garlic, chopped
1 large onion cut into half moons
2 teaspoons cumin
1 teaspoon nutmeg
6 cups shredded cooked chicken (I boil mine, it keeps it moist)

Accouterments:

Tostadas
Beans
Lettuce
Tomato
Avocado
Sour cream and/or crema mexicana
Cotija cheese

Puree tomato sauce, chipotles and chicken stock in a blender. Set aside.

In a large sauce pan, sauté the onion in the oil until soft. Add the tomato mixture to the pan, along with the cumin, nutmeg and shredded chicken. Simmer for about one hour, until thickened. Add salt and pepper to taste, along with more stock and seasonings if needed.

When you plate up your food, place your tostada on a pretty saucer, then beans if you like (not necessary if you don’t) then the Tinga, lettuce, a ¼” slice of tomato, a couple slices of avocado, a dollop of sour cream, and a sprinkling of Cotiga cheese and serve.

Sesame Garlic Edamame

2010-06-22T04:44:00.000+08:00

Back in March when I was in Australia we ate at Wagamama for dinner which was such a nice surprise since I hadn't eaten there since 1996 when I was in college spending a semester in London. As a college student, I had never encountered anything so modern and cool as sitting on a long communal bench and having black-clad servers punching in our orders on handheld computers.

For an appetizer we ordered the Edamame with Chilli Garlic Salt which was a simple spin on traditional edamame plainly boiled and sprinkled with salt. I made a mental note to try and recreate it at home and it took three tries to get it just right. I realized after round one that I needed to use some oil to bind the garlic and chillis to the pods. Round two was somehow worse because the edamame still had water clinging to them which caused the oil to slide right off into the bottom of the bowl. However, when round three came around I persevered and took the time to dry the pods and then coat them with the chilli-garlic oil.

I thought that besides a final sprinkling of salt, a coating of nutty, toasted sesame seeds would be a welcome addition and I was right. These are addicting and go fast so feel free to double the recipe for a larger group.

To serve 4 as an appetizer:

1 pound edamame in the shell
2 tablespoons peanut oil
3 cloves garlic, chopped
1 red chilli, stemmed and chopped
1 tablespoon toasted sesame seeds
1/2 teaspoon kosher salt

Cook edamame according to package directions. Rinse under cold water to cool and allow to drain well. Lay out several sheets of paper towels and spread the edamame on them in a single layer. Cover with more paper towels.

Meanwhile, heat the peanut oil in a skillet over medium-high heat. When the oil is hot, add the garlic and chilli. Cook, swirling the pan frequently until the garlic is just golden and fragrant.

Put the edamame in a large bowl. Pour the garlic oil over them and toss to coat them thoroughly. Add the sesame seeds and salt and toss again. Serve. These will keep in a covered container in the refrigerator for a day or two.

Mango Bread Pudding

2010-06-17T19:23:00.000+08:00

Whenever I host book club I try and come up with a menu that will impress the girls but not be so tricky that I might end up hyperventilating early in the day before they arrive or worse, cry in the kitchen while they are all standing around, wine glass in hand.

This time around I selected my menu with various hors d’oeuvres type food in mind that I brought out gradually, some of which I was able to make ahead and it was a splendidly relaxed and successful evening. I went for a vaguely tropical theme and served: Spicy Margarita Raisins that called for raisins to be slowly cooked in a mixture of butter, crushed red pepper flakes, tequila, triple sec, lime juice and then coated in coarse salt. They were pretty amazing. I also served Rick Bayless’ Salsa Baked Goat Cheese, Norman Van Aken’s Black Bean and Tropical Fruit Salsa, Seared Shrimp with Lime Jalapeno Dipping Sauce, Sesame Garlic Edamame and for dessert, these Mango Bread Puddings.

These puddings were a great end to this sort of an evening because the individual portions aren’t overly large, they can be prepped ahead of time with minimal effort and the mango is an unusual but welcome fruit in this sort of dish. I can see upping the ginger factor by tossing in some minced candied ginger. And, this recipe can certainly be made in one large dish, just allow for a longer cooking time. You’ll know it’s ready when the bread is puffed and golden.

For 8 puddings:

5 cups Challah bread torn into 1 inch cubes
2 large, ripe mangoes, peeled and diced
Unsalted butter, softened, for greasing ramekins
2 cups whole milk
3 eggs
4 tablespoons packed dark brown sugar
1 teaspoon vanilla
1 teaspoon ground ginger
1 tablespoon demerara sugar
1 cup whipped cream

Heat the oven to 350 degrees. Place 8 1-cup ramekins on a baking sheet. Lightly coat the inside of each one with the butter. Set aside.

In a large bowl, combine the bread cubes and mangoes. Toss with your hands until evenly combined. Divide the mixture amongst the ramekins.

In another bowl, whisk together the milk, eggs brown sugar, vanilla and ginger. Carefully pour the milk mixture over each ramekin. Sprinkle the demerara sugar over each pudding. Place in the oven and bake for 25-30 minutes until puffed and golden.

Remove from the oven, let cool for 5-10 minutes, and then dollop with the cold whipped cream and serve.

*The puddings can be assembled several hours ahead. Refrigerate the bread mixture and milk mixture separately and combine just before baking.

Grilled Lemongrass Beef Salad

2010-06-14T22:28:00.003+08:00

I am so pleased to have Guestblogger John do his first ever post! This salad of his that he's perfected over the years is one of my most favorite things to eat. He's proven his friendship to me time and time again by substituting basil for cilantro (blech) whenever he makes this and has me over for dinner. John is also the source for my favorite Sangria and the best blueberry pie ever. --A Crafty Lass

Among the advantages of growing up in the Twin Cities is early instruction in the abundant virtues of Vietnamese cuisine. An old joke goes that every neighborhood in Minneapolis has at least two things: a Lutheran church and a good Vietnamese restaurant. Each, of course, has its own congregation of faithful.

That bit of Keillor-esque humor relies on exaggeration and cultural cliche but it's pretty close to the truth for me. I've had countless special occasions and informal chats over plates of chewy and crunchy shrimp summer rolls (Goi Cuon), herb-tossed rice noodle salads (Bun Cha), savory grilled meat and pate sandwiches (Banh Mi), and steamy, aromatic bowls of beef and noodle soup with all the garnishings (Pho). All of it dowsed with gallons of Nuoc Cham - the ubiquitous dipping sauce made with lime juice, fish sauce, sugar, garlic, and hot peppers - and washed down with sweet, creamy iced coffee.

And through this culinary indoctrination I've come to know true bliss. Its physical location is somewhere between Jasmine Deli and Quang Restaurant on Nicollet Avenue. Mathematically transcribed, it goes something like this: Meat + Lemongrass + Fish Sauce + Garlic + Fire = Heaven.

That may sound exaggerated, but this recipe has the perfect summertime combination of fresh herbs, aromatics, heat, citrus, and charred, smokey meat. If you're not a red meat eater, it works just as well with chicken, shrimp, pork, and even tofu. (I'll have to take the Crafty Lass' word on that last one.)

For the Grilled Lemongrass Steak:

2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
7 garlic cloves, minced
2 tablespoons fish sauce
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon sesame oil
1- to 1 1/4-pound skirt, flank, or flatiron steak

Thinly slice the lower 6 inches of the lemongrass stalks and discard the rest. Puree with the garlic in a food processor. Add the remaining ingredients and blend well. Combine the marinade and steak in a large ziploc bag and refrigerate overnight.

For the Nuoc Cham Dressing:

Start with 1-1/3 cups of hot water and add 1/2 cup sugar and stir to dissolve. Then add:

1/2 cup fish sauce
4 minced cloves of garlic
2 teaspoon garlic chili sauce
4 tablespoons fresh lime juice

Stir well and set aside.

Grill the meat over charcoal for about 5-6 minutes per side. Let it rest for about 10 minutes before slicing.

Make a salad of torn bibb lettuce, bean sprouts, thinly sliced scallions, sliced or shredded carrots, peeled, seeded, and sliced cucumber, and chopped fresh mint and basil leaves. Dress it lightly with some of the Nuoc Cham.

Serve the steak over some short grain rice or rice noodles and sprinkle it with chopped peanuts. Garnish with the salad and some ripe cantaloupe or gala melon and serve it with plenty of Nuoc Cham on the side for drizzling.

Summer Sangria

2010-06-11T03:46:00.002+08:00

Last night I was at Guestblogger Alita's house for a gathering amongst girlfriends and it was one of those perfect nights where we ate, drank, laughed hysterically and really enjoyed one another's company. Alita had a supremely delicious spread laid out when we arrived including: roasted red pepper and white bean dip, a cheese plate with my favorite mango stilton, fresh tomato crostinis, tortellinis with lemon creme fraiche dip, olives and the best sangria ever.

For nearly a decade, Alita and I have been making this sangria which originates from our good friend John. He served it at a birthday party for me many years ago and revealed that its goodness masks the fact that cheap red wine is the main ingredient. "Cheap" sort of insults this fantastic recipe so let's just say instead that the wine used is economically mindful.

Feel free to halve this recipe, or double it for an extra-large party, being careful of the fact that it goes down quick and the boozy fruit can sneak up on you in a major way. This sangria is easy, fruity, thirst-quenching and an essential summer party drink.

To serve a crowd:

1/2 gallon cheap red zinfandel
1/2 cup brandy
1/4 cup triple sec
1/2 quart orange juice
1/2 cup lemon juice
1/4 cup sugar
1/2 quart club soda
1 orange, thinly sliced
1 lime, thinly sliced
1 lemon, thinly sliced
1 pint strawberries, stemmed and sliced
10-12 ice cubes

Thoroughly chill all ingredients (preferably overnight). Combine wine, brandy & triple sec in a large punch bowl. In a separate bowl, stir the orange and lemon juice with the sugar until it's dissolved, then add the wine mixture and stir. Add the fruit and place in the refrigerator until ready to serve. Just prior to serving add the ice cubes and soda. Stir and serve immediately.

Thai Fried Rice with Green Mango & Tofu

2010-06-07T22:12:00.002+08:00

There is an amazing family-owned Thai restaurant here in Minneapolis called Sen Yai Sen Lek where I had the best fried rice of all time. It had all the amazing flavors that Thai food is known for: sweet, salty, spicy...delicious. This particular fried rice dish stuck out because it incorporated two ingredients I hadn't had in this manner before: green, unripe mango and long beans cut into short lengths. Their version also incorporates fried, dried shrimp (so good!) and sweet caramelized pork.

My version took a few tries to get right and uses more conventional ingredients. I substituted standard green beans for the long beans and omitted the pork and dried shrimp using only tofu instead. The mango, because it isn't ripe, acts like an unusual vegetable, slightly sweet and fragrant.

I think the trick with this dish is to cut all the ingredients into uniform, small pieces so that every bite is a perfect bite. The crispiness of the shallots and the tart lime are perfect, and necessary, final touches. I find this fried rice to be totally addicting and without question, I could eat this often without ever tiring of it.

For 2-3 servings:

4 tablespoons canola oil, divided
6 ounces extra firm tofu, cut into half-inch cubes and blotted with paper towels
1/2 cup thinly sliced shallots
1 egg, lightly beaten
2 cups cooked jasmine rice (preferably day old, cold)
1-2 serrano or thai bird chiles, chopped
1 cup green beans cut into 1/2 inch pieces
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon sugar
1 unripe mango, peeled and cut into thin slices
1 lime, quartered

In a small bowl, stir together the soy sauce, fish sauce and sugar. Set aside.

In a large non-skillet or well-seasoned wok, heat 3 tablespoons of the oil over medium-high heat. Add the tofu and saute, stirring occasionally, until golden on all sides. While the tofu is cooking, heat the remaining tablespoon of oil in a smaller skillet over medium heat. Add the shallot until deep golden brown, stirring often, being cautious to not let them burn.

When the tofu is done, remove it with a slotted spatula into a bowl and set aside. When the shallots are done, lay them out on a paper towel to drain and set aside. They will crisp up as they cool.

Add the egg to the large skillet or wok and scramble, breaking it up into small pieces as it cooks. Push it to one side and add the chiles and green beans, stir-frying until the beans are bright green, about 3 minutes. Add the rice and stir the ingredients together, cooking for an additional 3-4 minutes. Add the tofu back to the wok and stir everything together again. Pour the soy sauce mixture over the rice and stir, cooking for a couple minutes more. Taste, and add a bit more fish sauce if desired.

To serve, spoon the rice onto 2-3 plates, add the mango and limes on the side, sprinkle the shallots over the top and serve immediately.

Frozen Berry Pie in a Vanilla Walnut Crust

2010-06-04T00:16:00.005+08:00

I'm so happy to welcome Guestblogger Alita back! It's been far too long. She and I have talked about how our mom's used to make a variation of this pie when we were growing up and so am thrilled that she took the same concept and used fresh, seasonal ingredients. --A Crafty Lass

This fabulously frozen berry pie has seen many variations in our house. It or something similar are always welcome when the temperature & humidity of a Minnesota summer keep me from wanting to make any type of dessert that requires the oven to be on for an hour or more.

This recipe was developed as I was staring at many quarts of frozen strawberries from an amazing U-Pick place near my family’s cabin near Ottertail Lake and at some point I decided I could & should use them for more than my soy strawberry banana smoothies! I remembered having a similar pie at graduation parties & summer BBQs over the years that was a little too pre-packaged/processed for my taste: pre-made graham cracker crust with an artificially flavored yogurt/cool whip filling. So I became interested in finding something similarly refreshing, yet less processed.

This more homemade version uses a nice combination of fresh strawberries & blueberries that nicely enhances the creamy, sugary base. The crust can be made of other types of crackers or cookies you prefer – we’ve used graham crackers & chocolate wafers in other variations. I think the vanilla wafer & nut combo is my favorite though. Pecans are a great substitute for the walnuts. Any combination of berries would be delicious, I like adding raspberries when they are in season. And as an added bonus, it is perfect to make a day or 2 ahead of when you need it… just remember to take it out of the freezer a little while to thaw slightly before serving.

This dessert is the perfect ending to a backyard BBQ and could be easily be made into individual portions in ramekins or a cupcake pan for a more sophisticated garden party. To dress the pie or individual dessert up a little, finish with some fresh whipped topping, pretty berries & a sprig of mint. Enjoy!

Crust:

1½ cups vanilla wafers crumbs
½ cup chopped walnuts
5 tablespoons melted butter
2 teaspoons vanilla

Filling:

1½ cups sliced strawberries
½ cup blueberries
¾ cup sugar
1 egg white
1 cup sour cream

Combine the vanilla wafer crumbs, walnuts, butter and vanilla in a bowl. Press the mixture into the bottom & sides of a regular 10” pie pan (a little slightly taller 9” pie pan works too). Bake for 8-10 minutes at 350 degrees. Remove & let cool.

For the filling, combine strawberries, blueberries, sugar & egg white in a mixing bowl. Beat at high speed until it forms soft peaks (could take up to 10 minutes). Gently incorporate the sour cream by hand. Pour the filling into the crust & place the pie in the freezer. Be sure to take it out a little while before serving so it’s not impossible to cut, it will freeze fairly solid. A dollop of whipped cream is always a good way to finish.

Note: If you use frozen berries, you can decrease the sugar to about ½ cup.

Sour Cream Cornmeal Pancakes with Blueberry Rhubarb Compote

2010-05-31T22:10:00.000+08:00

This recipe started with the compote...the pancakes were just a delicious vehicle for getting the fruity goodness into my mouth. I have made all sorts of rhubarb + berry combinations but am certain I have never merged the blueberry rhubarb worlds. Now that I have I really don't know what was stopping me before. The blueberry's rich, sweet flavor is enhanced by the ruby tartness of the rhubarb and when the fruits are splashed with maple syrup and cooked together, well, it's just good.

I love the crunch of cornmeal in my pancakes. I buy the coarse, stone ground variety which I think has the best texture. Whisked together with some whole wheat pastry flour and rich sour cream, you really can't go wrong. These pancakes are good keepers and reheat nicely the next day.

I made these in a breakfast-for-dinner capacity and then had the leftovers the next morning. There's something satisfying about forgoing the standard protein+veg dinner and instead diving into a stack of cakes with warm, summery fruit and a tall glass of milk.

For Compote:

2 cups rhubarb, cut into 1-inch pieces
1/4 cup water
1 teaspoon finely grated ginger
1/3-1/2 cup maple syrup (depending on the desired level of sweetness)
1 pint blueberries

Combine the rhubarb, water, ginger and 1/3 cup of the syrup in a medium saucepan over medium-high heat. Bring the mixture to simmer and reduce the heat to medium. Allow to simmer for 8-10 minutes until the rhubarb has softened. Add the blueberries and cook for 10-15 minutes more until the compote has thickened and the blueberries have released their juices. Taste and add additional syrup if needed. Serve warm over the pancakes or store, covered in the refrigerator for a week.

For Pancakes:

3/4 cup whole wheat pastry flour
1/4 cup coarse ground cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup sour cream
1/2 cup milk
1 egg
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted + more for cooking the pancakes

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. In another bowl, whisk together the sour cream, milk, egg, vanilla and melted butter. Pour the wet ingredients into the bowl with the dry ingredients and fold together with a spatula until just combined.

Heat a skillet over medium-high heat. Brush the skillet with butter. Add 1/3 cupfuls of batter to the skillet and cook, until there are bubbles on the surface and the underside is golden. Flip carefully and cook for an additional minute or two. Keep the pancakes warm as the rest are being cooked. Serve with the warm compote.

Rhubarb Round-Up

2010-05-27T20:52:00.005+08:00

It's rhubarb season and I thought it might be a good idea to remind all of you about some of the rhubarb recipes I've published as well as some favorites from other sources. Rhubarb is such a sweet, fleeting time and I always try and take full advantage of it.

Perhaps the most famous rhubarb recipe posted on this blog came from Guestblogger Alita for Rhubarb Slush. A sweet, dangerous, vodka-laden mix that is stored in the freezer. Scoop some pretty pink slush into a glass, top with ginger ale or the like and have at it. Beware, after the first sip you may wonder aloud - "there's really alcohol in here?" I can assure you that yes, there is, kind of a lot.

Rhubarb does well canned as jams and I have really enjoyed both the Rhubarb Strawberry Jam and Rhubarb Marmalade. The tartness of it compliments many fruits and I like the way the texture of it holds up through the canning process.

A personal favorite is my Honey Vanilla Rhubarb. The fragrance it gives off while baking in the oven is amazing. My good friend Burt had me over for dinner recently and made this for dessert. His twist was to make a traditional fool out of it by layering the rhubarb and juices with whipped cream. Beautiful and supremely delicious.

A recent rhubarb triumph are the Rhubarb Raspberry Tarts. Rich, red and deeply flavored, these tarts are a lovely springtime dessert or teatime snack.

One of my go-to recipes is Rhubarb Anise Upside-Down Cake from Gourmet. I make this every year and think it the perfect cake. The anise seed is a surprising and unique compliment.

And from around the blogosphere check out:

Rhubarb Sorbet from Simply Recipes
Red Wine-Poached Rhubarb from David Lebovitz
Rhubarb & Raspberry Yogurt Ice Pops from La Tatine Gourmande
The Best Rhubarb Strawberry Crumble Ever from Everybody Likes Sandwiches

Asparagus Salad with Chervil Vinaigrette

2010-05-24T21:41:00.001+08:00

Last year I planted chervil for the first time. It's a delicate, lacy looking herb with undertones of anise and fresh citrus flavors. I was surprised to see it sprout up this spring and didn't think it had the strength to come back on its own. Now, after some sunshine and spring rain, it's quite abundant and healthy so I have been thinking up all sorts of ways to use it.

I came up with this salad after buying my weekly bundle of asparagus. The thin stalks needed only a quick blanch in some simmering water for a couple minutes before they were ready. I had some leftover toasted hazelnuts from the Rhubarb Raspberry Tarts so gave them a quick chop and added them in. It was finished off with some shavings of pecorino and the chervil vinaigrette.

The vinaigrette itself can be modified in all sorts of ways by switching out different herbs and vinegars. I wanted something light that wouldn't overwhelm the other ingredients and so chose the white wine vinegar and a touch of lemon juice for acidity. This vinaigrette comes together in no time in the blender and also emulsifies nicely.

For 4 servings:

1 1/2 cups asparagus, cut into 3-inch lengths
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/3 cup chervil leaves, stems discarded
1 teaspoon lemon juice
pinch of kosher salt
pinch of sugar
4 cups lettuce mix
1/4 cup toasted hazelnuts, roughly chopped
Shavings of pecorino, to taste

Blanch the asparagus in a pot of simmering, salted water for a couple minutes and then drain and rinse with cold water to stop the cooking. Set aside.

In a blender, combine the oil, vinegar, chervil, lemon juice, salt and sugar. Blend, scraping down the sides once, until emulsified.

In a salad bowl, combine the lettuce, hazelnuts, asparagus and vinaigrette and toss to combine. Shave the pecorino over the top and serve immediately.

Strawberry Daiquiris

2010-05-20T06:55:00.004+08:00

A couple weeks ago I was having the sort of day where daytime drinking was required. It being nearly noon, I thought something fruity was in order so that I could tell myself that the soothing alcohol spirits were healthfully enhanced by quite a few vitamin-packed strawberries. It's like a smoothie!!! - I said to myself.

I looked in my liquor cabinet, dutifully ignoring the almost-full bottle of Crème de Menthe that taunts me with its decided lack of uses and which I feel I will have for the rest of my life. I bought it because a Martha Stewart recipe required a tablespoon of it and ever since then, it has stared at me, green and dusty. Perhaps one day I will attack it and a Crème de Menthe something or other will show up here. Or, maybe one or all of you can just tell me what to do with it and I will listen.

I digress. I grabbed the bottle of Bacardi only to discover there was hardly any left and so picked up its cousin Malibu thinking it wouldn't matter if I did a little unorthodox mixing. I had a couple limes, a bag of frozen strawberries, and dumped it all in the blender. On first sip, I realized that my freestyle mixology had turned into magic because these daiquiris were good. Like, really good.

Deciding I needed to pass this magic onto you I recreated these cocktails, measuring this time, and have concluded that the Malibu might just be the secret underlying ingredient that brings it all together. Perfect for summer days (and nights), this frosty concoction is a winner.

For 4 cocktails (but really, 2 generous ones):

1 pound frozen strawberries
3 ounces Bacardi white rum
2 ounces Malibu rum
3 tablespoons sugar
The juice of 1 lime
1 cup lime flavored sparkling water
Lime slices for garnish

Put half the strawberries in the blender along with both rums, sugar, lime juice and water. Blend until smooth. Add the rest of the strawberries and blend again. Divide among 4 glasses, garnish with a lime slice and serve immediately.

Rhubarb Raspberry Tarts

2010-05-17T03:47:00.007+08:00

I know that strawberry/rhubarb is the classic combination but I much prefer the deeper flavors of raspberry/rhubarb. Raspberries add a ruby red richness to the tartness of rhubarb and I have had a lot of success canning a rhubarb raspberry jam in the past. With this in mind, I made these tarts, developing a toasty hazelnut whole wheat crust to complement the fruity filling.

These are perfect for company because although a bit fussy to make, they can be knocked out pretty quickly (or a day ahead of time) and are delicious and beautiful. Because these tarts are not baked in a tart pan and are instead free-form, all of their imperfections and flaws can be embraced and simply labeled as rustic. People fall for that every time.

I prefer mini-tarts, dividing the dough into 6 or 8 pieces but feel free to make one big tart or a couple. The baking times will need to be slightly adjusted according to size. I made six tarts for this go around and promptly ate one straight from the oven, served four for my guests, and ate the last one the next day for breakfast. The tart and a glass of milk was the perfect start to my day.

For crust:

3/4 cup white whole wheat flour or whole wheat pastry flour
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/3 cup hazelnuts
4 tablespoons cold unsalted butter
3 tablespoons sour cream

For filling:

2 1/2 tablespoons flour
1 tablespoon sugar
1 cup raspberries
2 cups diced rhubarb (cut into 1/4-inch pieces)
1/2 cup sugar
1 tablespoon lemon juice
2 teaspoons kirsch
Powdered sugar for garnish

Heat the oven to 375 degrees. Place the hazelnuts on a baking sheet and place in the oven. Roast until just toasted, about 5-7 minutes. Remove from the oven and let cool slightly. Place the hazelnuts in a towel and rub them together to remove the skins. Set them aside.

In a food processor combine the flour, sugar, hazelnuts, baking powder, salt, and cinnamon. Process until the hazelnuts are finely ground. Cut the butter into 4 tablespoons and place in the food processor. Pulse until pea-sized crumbs form. Add the sour cream and turn on the processor until the dough comes together in a ball. Knead it a few times on a lightly floured surface and then form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).

Divide the dough into the desired number of pieces and then roll out on a floured surface into circles an 1/8-inch thick. Line a baking sheet with parchment paper. Place the dough onto the baking sheet(s). Stir together the 2 tablespoons flour and 1 tablespoon sugar together in a small bowl. Divide it among the circles of dough and spread it evenly, leaving a 2-inch border. Place the baking sheets in the refrigerator while making the filling.

In a medium bowl, gently stir together the raspberries, rhubarb, sugar, kirsch and lemon juice. Divide the mixture among the circles of dough. Fold the 2-inch border of dough over the filling and pinch together to seal. Place in the heated 375 degree oven and bake for 30-35 minutes (more or less depending on tart size) so that the fruit is bubbling and the crust is golden brown. Transfer the tarts to a wire rack to cool. Sprinkle with powdered sugar before serving.

Adapted from the free-form fruit tart recipe in A New Way to Cook by Sally Schneider.

Soufflé Omelet with Spring Vegetables & Crab

2010-05-13T02:58:00.001+08:00

A couple years ago I was introduced to the concept of a baked or souffle omelet through Mark Bittman's book How to Cook Everything Vegetarian. His version is a sweet one which I posted here back in 2009. It remains a favorite of mine and a recipe I go back to often.

I decided to revisit the concept behind the baked omelet but instead made it savory by incorporating seasonal vegetables, herbs, and crab. It turned out perfectly although not as fluffy as the original since I had so many ingredients weighing it down. However, it is still so very airy and light due to separating the eggs and whipping the whites.

The small addition of lemon zest brightens the dish and complements the sweetness of the crab meat and delicate flavors of the spinach and peas. I used dill in this version but suspect chervil and/or tarragon would also be quite nice.

Although this seems like a quintessential breakfast or brunch dish, I envision myself making this again and serving it with a green salad for lunch or a light dinner.

For 4 servings:

3 tablespoons unsalted butter, divided
1½ tablespoons minced shallot
2 cups packed spinach leaves (sliced if large)
½ cup peas
1 can crab
½ cup milk
¼ cup finely grated gruyere
2 tablespoon fresh dill, chervil or tarragon or a combination
1 teaspoon finely grated lemon zest
1 tablespoon flour
1 pinch sugar
4 egg yolks
5 egg whites

Heat the oven to 350 degrees. Melt 1 tablespoon of the butter over medium heat in a 10-inch oven proof skillet. Add the shallots and sauté for a couple minutes until soft. Add the spinach and stir until just wilted, about 2 minutes longer. Transfer the shallot spinach mixture to a bowl. Add the peas, crab, milk, gruyere, herbs, flour and sugar. Stir in the 4 egg yolks. Season generously with salt and pepper and set aside.

With a mixer, beat the egg whites until stiff but not dry. Fold in the spinach mixture until the ingredients are distributed uniformly throughout the egg whites.

Heat the additional 2 tablespoons of butter over medium heat in the same skillet used to cook the shallots. Pour in the omelet mixture, smooth the top with a spatula, and let cook for 2 minutes, undisturbed. Place the skillet in the center of the oven and bake for 20 minutes. Invert onto a plate and serve.

Rhubarb Marmalade

2010-05-09T22:07:00.001+08:00

I had this idea to make a rhubarb marmalade the other day and promptly went out, bought some stalks of ruby red rhubarb, a couple Cara Cara oranges, a few lemons and set about canning for the first time in a long time.

I have made marmalades three different times with mixed levels of disaster: Once, a clementine marmalade which never set up, despite my use of pectin. It was so liquidy that I marketed it to my friends as orangey goodness sauce. I made a grapefruit marmalade that was a bit better but saucy nonetheless. And now, this rhubarb marmalade that is decidedly un-saucy but for whatever reason separated in the jars so the rhubarb floated to the top and the jelly settled on the bottom.

I almost didn't post this out of canning shame but the way I see it, nothing is ever perfect, it tastes super good, and it actually looks kind of cool all layered and wrong in the jars. Oh well. I hand the jars to my devoted friends and say "just stir it, ok?"

For 8 half-pint jars:

3½ cups finely chopped rhubarb
3 oranges
1 large lemon
½ cup water
1 tablespoon lemon juice
7 cups sugar
½ teaspoon unsalted butter
1 packet liquid pectin

Wash the oranges and lemon well. Slice off the peels with a sharp paring knife avoiding the pith and then cut the peel into thin strips or use a citrus zester. Set the peels aside. Cut off the pithy part of the fruit, and then cut out each citrus segment. Set aside.

In a large, 8 quart pot, combine the peels, water, and rhubarb. Bring to a boil, lower the heat, cover and simmer for 15 minutes. Add the reserved citrus segments and sugar and stir constantly over medium heat until dissolved. Add the lemon juice and butter. Turn the heat to medium-high and stirring constantly, let the mixture come to a full, rolling boil. Quickly squeeze in the pectin, and stir briskly for one minute. Take the pot off the heat and set a timer for 5 minutes. Each minute, stir the mixture gently to distribute the fruit throughout the jelly.

Ladle the jam into the prepared, hot, sterilized jars and process in a water bath for 10 minutes. For detailed canning and sterilization procedures, click here.

Warm Jasmine Rice Salad

2010-05-05T21:18:00.000+08:00

I have been in love with Spring more so than usual this year. It's been an early warm one featuring April lilacs, annuals in the garden that curiously survived the winter, loads of pretty chives, and grass that has required several mowings before it reached May 1st.

While I sit in the sun, I crave foods light and green and lemony and so one night tossed together this salad. It was one of those things that was so good that I wrote down how I sort of did it and then made it again so I could present it to all of you. I've been working on the yogurt dressing recipe that I've used here for a while and am pretty enamored with it. I love that it is creamy but not mayonnaise-based (for health reasons only, I could eat an entire jar of Hellman's with a spoon if no one was watching).

The salad itself is a simple combination of sweet peas, tangy artichokes and fragrant jasmine rice along with loads of chopped fresh herbs and lemon. It tastes best warm so try and eat it right away but leftovers are perfectly fine cold. I have eaten this on it's own for lunch and also had it as a side dish along with some grilled lamb.

For 3-4 main dish servings or 5-6 side dish servings:

1 cup jasmine rice, uncooked
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/3 cup plain yogurt
Finely grated zest of 1 lemon
1 tablespoon poppy seeds
1/3 cup chopped mixed herbs (I used basil, chives and oregano)
2 tablespoons minced shallot
1/2 cup peas
1 cup canned quartered artichoke hearts, drained
Lemon wedges, for serving

Steam or boil the rice. Meanwhile in a large bowl whisk together the olive oil, vinegar, yogurt, lemon zest, poppy seeds, herbs and shallots. Season to taste with sea salt and pepper.

Stir in the warm, cooked rice until thoroughly coated in the dressing. If using frozen peas, stir them into the warm rice which will "cook" them. If using fresh peas, blanch them for 1-2 minutes and then add them to the rice. Stir in the artichokes. Add additional salt and pepper to taste if necessary and serve, with lemon wedges on the side.

Caramelized Plantains

2010-05-02T07:52:00.000+08:00

I have been to Negril, Jamaica twice and was enchanted by the mornings there. The Caribbean sea was completely placid and turquoise, there were few people along the beaches, and I loved the tropical breakfasts we would eat each day. While sitting in the sun we would be brought plates of sliced mangoes and papayas, banana pancakes, and the Jamaican Island Breakfast consisting of saltfish & ackee, callaloo, plantains, and johnnycakes.

I developed a particular fondness for the plantains and would get a side of them each morning. Less sweet and more starchy than a banana, the plantains cooked up golden and crusty on the outside but tender and almost creamy on the inside. I have been making them at home ever since and have developed my own method and seasoning mixture that replicates what I ate in Jamaica quite nicely. I love the addition of the ground chipotle pepper because of the hint of smoke and spice it contributes.

When you buy a plantain at the store, don't buy one that is nearly black for the flesh will be too soft and won't cook up properly. You want one mainly yellow, with some black. If it's all yellow, just let it sit around on your counter for a few days until it looks ready.

I think that peanut oil really needs to be used here, but if you don't have any, canola oil can be substituted. Don't cook the plantains in olive oil but if you do, keep it a secret from me because it's just wrong.

For 2-4 side dish servings:

1 plantain with yellow flesh streaked with black
2 tablespoons peanut oil
1 teaspoon packed brown sugar
1/4 teaspoon kosher salt
1/8 - 1/4 teaspoon ground chipotle pepper
Lime wedges, for serving

With a knife, cut off the peel from one end of the plantain. Remove the peel and slice it into 1/2 inch thick diagonal slices. Set aside.

In a small bowl, stir together the brown sugar, salt and chipotle pepper.

Heat the oil in a heavy skillet (such as a cast-iron) over medium-high heat. When hot, add the plantain slices in a single layer. Using half of the sugar mixture, sprinkle each plantain slice with it. Allow to cook, without touching for 2-3 minutes until the edges are golden. With tongs, gently flip each slice and sprinkle with the remaining sugar mixture. Cook for 2 additional minutes, flip again and cook for 1 minute more.

Serve immediately with limes wedges on the side.

Mango Coconut Sherbet

2010-04-28T22:24:00.003+08:00

My friend Scott had the unfortunate experience of getting his tonsils out recently and so post-surgery I texted him and asked if I could make him some sort of frozen thing to soothe his wounds. Most people I know probably would have responded by saying, whatever you make would be great! or something along those lines. I knew better for Scott is a very particular sort of individual who thinks a lot of what I make is just gag-inducing (see this post). So, it came as no surprise that even through a narcotic haze, he texted me back saying - I want Mango or Coconut or Vanilla sherbet. So specific!

I thought maybe a tropical sort of combination would be nice so I went for the mango+coconut combo. The coconut milk added the requisite milkiness of most sherbets and the mangoes were mild and delicious. I whipped in some egg whites because I remember a while back Martha Stewart told me too. It definitely adds body to the sherbet.

I'm not exactly sure if it was my problem on that particular day or if this is just how it is but I created an insane amount of dirty dishes making this. Between the mango peels, pits, juice, food processor, mixer, saucepans, spoons, spatulas...it was nuts. Normally I like to assure all of you that things aren't going to be hard to make but I have found with any sort of frozen dessert, and of course canning, the clean-up can be quite the task. At the end though, you've got the homemade goodness to pass on.

For 1 quart:

2-3 ripe mangoes
1 cup coconut milk, well-stirred
1 cup simple syrup*
2 egg whites

Peel the mangoes and cut the flesh into chunks. Place in the bowl of a food processor and puree with a 1/4 cup of cold water. Pour the puree through a sieve and measure out 1 cup.

In a bowl combine the mango puree, coconut milk and 3/4 -1 cup of simple syrup depending on the sweetness of the mangoes. Stir together and place in the refrigerator for at least an hour, until thoroughly chilled.

With a mixer, beat the egg whites until stiff peaks form and then beat in the mango mixture until smooth. Pour into the bowl of an ice cream maker and process according to the manufacturer's directions. Freeze for one hour before serving.

*to make simple syrup, combine 1 cup of sugar with 1 cup of water in a small saucepan. Bring to a boil and simmer for a few minutes until the sugar is dissolved. Store in an airtight container in the refrigerator until ready to use.

Spinach Agrodolce

2010-04-23T01:04:00.000+08:00

I have that cookbook that I bet a lot of you have, The Silver Spoon. It stares at me, immense and daunting from my shelf and although I have looked through it many, many times, I typically get overwhelmed and put it away. Last winter, I cracked it open again, this time looking specifically for some Italian hors d'oeuvres and came across a unique sounding Crostini in Agrodolce, or sweet and sour sauce. I found myself chopping together prosciutto, capers, raisins, orange juice, and spooning it onto golden toasted crostini. It was so delicious. I loved it.

I was reminded of it recently when I came across a recipe in Cook's Illustrated for Sweet-and-Sour Broccoli Rabe which had similar flavors. I had heaps of spinach in the fridge and so whipped this together, adding pine nuts and substituting shallots for the onion and garlic.

I love the contrasting flavors of this side dish and found it so much more interesting that your typical steamed or sauteed spinach. This recipe is quick too, coming together in about 15 minutes. If you've got spinach growing in your garden right now, or arriving in your farm share, this is a great method for using it up.

For 2-3 side dish servings:

1 tablespoon olive oil
3/4 cup thinly sliced shallots
2 tablespoons pine nuts
1/4 cup golden raisins
1/4 cup red wine vinegar
2 tablespoons orange juice
2 tablespoons packed brown sugar
8 ounces baby spinach

In a largish pot, heat the olive oil over medium-high heat and add the shallots, stirring to coat. Sprinkle with a generous pinch of kosher salt. Cook, stirring occasionally for about 5 minutes, being careful not to let them brown. Turn the heat down to medium if they are. Add the pine nuts and stir together for another minute. Add the raisins, vinegar, orange juice, and brown sugar stirring until the sugar dissolves and the mixture is somewhat syrupy, about 3-4 minutes more. Add the spinach in batches, stirring to coat with the sauce. This should be done quickly so the spinach is just wilted and still bright green. Season to taste with salt and freshly ground black pepper. Serve immediately.

Adapted from the recipe Sweet and Sour Broccoli Rabe from Cook's Illustrated.

Favorite Cookbooks: Spring 2010

2010-04-19T07:53:00.007+08:00

The word around the Midwest streets is that things are about a month ahead garden-wise and so I found myself sitting in the sun with a pile of cookbooks next to me thinking about all the things I want to grow, cook, can and bake in the next few months. I narrowed down my stack of books to five favorites to share with all of you.

Vegetable Love by Barbara Kafka: I acquired this book last summer and it is the perfect thing to get one in the gardening and spring cooking mood. It's a giant book, filled with recipes for every vegetable you can think of. Many recipes are unusual, particularly all of her vegetable ice creams like avocado and sweet pea. The book also has a great vegetable guide at the end detailing the best way to store, wash, and prepare veggies along with yields and equivalents. Last year I made her Szechwan Green Beans and Carrot Salad with Currants and Almonds. On my list for this season is Green Seafood Stew with Peas and Spinach, Zucchini Custard, and the intriguing-sounding Morels with Rhubarb and Asparagus.

Cafe Boulud Cookbook by Daniel Boulud and Dorie Greenspan: A long-neglected book that I have made merely one recipe out of even though every single thing in it sounds amazing. What I did make, Cervelle de Canut, was very, very good. It is ricotta spiffed up with lots of herbs, shallots and a little oil and vinegar. One day I will also make Artichokes a la Grecque, Socca Stuffed with Peppery Greens, White Gazpacho, Goat Cheese Flans with Garlic Herb Croutons and Lemon Lime Risotto with Asparagus.

The Art of the Tart by Tamasin day-Lewis: Guestblogger Alita got this for me ages ago and I absolutely love it but don't make nearly enough out of it. My go-to recipes from this book are the perfectly simple and correct (no cheese) Quiche Lorraine and the popular L'Aligot Tart which sports a decadent mashed potato and cheese filling. On the tart agenda for me is a beautiful Rhubarb Meringue Pie, a Fennel, Taleggio and Cardamom Tart and a Sorrel Tart.

The Splendid Grain by Rebecca Wood: Winner of the James Beard Award for Excellence as well as the winner of The Julia Child Cookbook Awards, there was no way I couldn't have this book. It provides such good information about grains of all varieties including simple methods of storing, cooking and purchasing them. I've got Quinoa Tarts with Kiwi Sauce, Baked Blinis with Strawberry Sauce, Lemon Coconut Rice Salad and Yellow and Purple Bean Tabbouleh on my list of recipes to make.

Flavors by Donna Hay: Fresh from my Australian adventure, I had to include one of my most beloved cookbooks by the prolific Aussie domestic maven, Donna Hay. This is one of those books that is so beautiful to look at, it's not necessary to make anything out of it...just stare at the pretty pictures. The book is all about Ms. Hay's favorite flavors and luckily for me, I love every one of them which include: vanilla, lemon/lime, ginger, chilli, garlic/onion, chocolate, salt/pepper, basil/mint and cinnamon/spice. I've made quite a bit out of this book but currently am interested in making Vanilla Milk Gelato, Lemon-Seared Squid, Chilli-Crusted Lamb with Cucumber Yogurt and Seared Tuna with a Lime Crust.

Got any great springtime cookbooks? Do tell.

Quinoa Tuna Salad

2010-04-14T19:29:00.001+08:00

Here's how I know I like food: On the bus today, amongst my fellow familiar passengers (tattooed face guy, pretty eyes, crocs with socks, scary handsome, etc), I was traveling along listening to my iPod and daydreaming about making this salad when I got home later in the day. On the exterior I assume I look somewhat normal but really, mental food montages of what lives in my fridge and pantry were floating through my head.

I had it pretty well figured out by the time I arrived at my destination and when I got home today, I whipped it together fast. The quinoa cooks quick, just about 10 minutes, and my pencil-thin asparagus only needed to be added to the simmering grains for a minute longer.

While that was happening, I chopped up the bell pepper and chives, blended the vinaigrette, and combined it all in a bowl. I would say I was done in about 20 minutes tops and clean-up was minimal. This salad has simple, and few, ingredients but it's quite bright, fresh-tasting and satisfying.

For two servings:

1/2 cup quinoa
6 ounces canned albacore tuna, drained
1 cup asparagus, cut into 2-inch lengths
1/3 cup chopped red bell pepper
1 tablespoon capers, drained and rinsed
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 heaping tablespoon chopped chives

Cook the quinoa in lightly boiling water until translucent, about 10 minutes, add the asparagus and boil for 1-2 minutes more. Drain and set aside.

While the quinoa is cooking, combine the tuna, bell pepper, and capers in a bowl.

In a blender, combine the olive oil, lemon juice, chives and a pinch of kosher salt. Blend until emulsified.

Add the cooked quinoa and asparagus to the bowl with the other ingredients. Pour the vinaigrette over and toss to combine. Season to taste with salt and freshly ground black pepper. Serve warm or chilled.

Asparagus, Tofu, & Orange Stir Fry

2010-04-11T21:18:00.000+08:00

Usually around June I suspect that I start to turn a slight shade of green from all the asparagus I eat all spring long. I just love it and find it to be a very versatile vegetable, standing up to many cooking methods and holding its own in a variety of ethnic dishes. Asparagus grilled simply with some olive oil and sea salt is my go-to summery side. I'm not sure I've ever used it in a stir-fry though and so gave it a shot. Unsurprisingly, it was delicious.

This dish came together quickly and didn't require much preparation or cooking time. I bought the tofu and asparagus but had a random can of mandarin oranges in the pantry, as well as the sauce ingredients, and the chives were freshly clipped from my garden. I served it with some frozen Whole Grain Mix that I defrosted in the microwave which made it a very complete meal.

The key to nicely browned tofu is two-fold: it needs to be blotted with lots of paper towels to remove excess water and then when it's cooking, don't mess with it too much so it can achieve that crusty golden glow.

For 2 Servings:

12 ounces extra firm tofu
2 tablespoons + 1 teaspoon canola oil
2 cups asparagus, halved lengthwise and cut into 3-inch lengths
2 tablespoons hoisin sauce
2 tablespoons orange juice
2 teaspoons soy sauce
1/2 cup Shao Xing cooking wine
1/4 teaspoon crushed red pepper flakes
1/2 cup mandarin oranges, drained
1 teaspoon cornstarch mixed with 1 tablespoon warm water
1 tablespoon chopped chives

Rinse the block of tofu under cool running water. Blot with paper towels. Slice lengthwise into 3 slabs and then cut each slab into 3-4 inch triangles. Set the triangles on a long sheet of paper towels, lay more paper towels on top and press down gently. Set aside.

Whisk together the hoisin, orange juice, soy sauce, and cooking wine. Set aside. In a wok or large non-stick skillet, heat 2 tablespoons of the oil over medium-high heat. When the oil is very hot, add the tofu. Cook, without touching it, until the edges are a nice golden color. Flip and do the same on the other side. With a spatula, remove the tofu to a bowl and set aside.

If needed, add the additional teaspoon of oil to the skillet. Add the asparagus and cook just until bright green and browned in spots but still crisp. Add the tofu back in and then pour the sauce over. Stir so that the ingredients are evenly coated for a minute or two. Turn the heat down to medium-low and gently stir in the oranges and red pepper flakes. Pour the cornstarch mixture over and cook, stirring, for another minute until the sauce has thickened.

Serve immediately, garnishing with the chives right before serving.

Crunchy Fig Granola

2010-04-08T20:19:00.001+08:00

Way back in December, I was intrigued by a post on Jeannette's great blog, Everybody Loves Sandwiches, where she detailed the secret to making granola that actually clumps up. I've made granola a few times and although the ingredients are good, the flavor itself is good, the clusters were never present. I tried out her recipe, tweaking the ingredients and making a larger batch, and am pleased to report that the magical clusters are there. Yay!

I already know how some of you are, and I know that you like to reduce sugar in recipes which is fine by me. But, the key to the clumps IS the sugar so make this recipe just as it is and then eat some celery and go for a run later or something.

I changed up the recipe using ingredients I had on hand. Every time I opened up my pantry this container of figs would stare at me so they were definitely going in the mix. The figs were joined by a crunchy wholesome mix of almonds, coconuts, pepitas and flax seeds. I used thick-cut rolled oats which add great texture but I am sure regular rolled oats would work just fine too.

For about 5 cups of granola:

3 cups organic thick-cut rolled oats
1 teaspoon cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1 cup dried figs, coarsely chopped
3/4 cup sliced almonds
1 cup unsweetened coconut
2/3 cup raw pepitas
2 tablespoons flax seeds
4 tablespoons canola oil
1/2 cup honey
1/4 cup packed brown sugar
1½ teaspoons vanilla extract

Heat the oven to 325 degrees. In a large bowl, stir together the oats, cinnamon, salt, ginger and cloves. Add in the figs, almonds, coconut, pepitas and flax seeds. Stir again until well-combined.

In a separate bowl, whisk together the oil, honey, brown sugar and vanilla. Pour the liquid over the dry ingredients and with a spatula, gently toss until everything is evenly coated. Line a baking sheet with parchment paper. Evenly spread out the granola onto the baking sheet and place in the center of the oven. Bake for 30 minutes, gently stirring the granola every 10 minutes, until it is golden and fragrant.

Remove from the oven and set aside until cool. It's tempting to mess with it at this point because it smells so delicious but don't. As it cools it is clumping together and clumps are the best part. Be patient. Once it's cool, break it into clumps and store in an airtight container in the refrigerator.

Adapted from "Better Than From a Bakery Granola" on Everybody Loves Sandwiches

Welcome Spring!

2010-04-06T02:53:00.004+08:00

Oh, it's so good to be back! I have missed my blog, missed cooking, and missed chatting with all of you. I was just in Australia for 3 weeks, on the western coast, and had an absolutely amazing time. I spent a week at home near Chicago after my trip to hang with my brother and mom and only arrived back in Minneapolis a few days ago.

I have lived in the Midwest my whole life and so am fully aware that March can be a really dodgy month often springing some glorious sun-filled warmth on everyone and then viciously dumping snow the next moment. Frankly, I wasn't sad at all to have essentially "missed" March. This past winter was particularly snowy and for the last bit of February, I would trudge through the snow on my daily dog walk and pretend I was already in Australia, although the waist-high snow piled high on either side of the walkway made that daydream a bit of a stretch.

But I'm back now - and was beyond pleased to see green, growing plants scattered all over the yard. It was an unexpected surprise and unusual to say the least. It has been warm here, the snow is long gone, and things seem to have gotten a bit of a head start.

Winter after winter, when I watch the snow pile up and the ice freeze over everything, I become filled with pessimism at the thought of my garden's survival and am almost always convinced that come spring, I am going to have plant corpses to deal with. Not this year! In the photo montage above that I took this afternoon, I encountered tiny baby lilac blossoms, grape hyacinth, old reliable chives, enough thyme to feed all of you for life, a sprig of green on my red currant bush, some sage that overwintered in a pot(!), various perennials, and vigorous looking raspberry bushes that I planted only last year.

This week I am going to tackle some recipes I have been plotting in my head and eat my way through all my favorite spring ingredients like strawberries, asparagus, rhubarb, baby lettuces, etc.

Hiatus

2010-03-05T23:51:00.002+08:00

Crafty Lass Readers-

I know I haven't posted in a couple weeks and so I need to put this blog of mine on hold for a little while. There are some things in my life right now that aren't crafty conducive and I need to face the music that I can't focus on this. So, my plan is to take a break for the month of March and come back in April refocused, reenergized, and reinvigorated.

I appreciate all of your comments and enthusiasm very much and look forward to reconnecting soon.

Thanks,
Erin

Whole Grain Mix

2010-02-18T01:09:00.009+08:00

In our pantry we have all sorts of glass jars from IKEA that hold the items I buy from the bulk foods section: jasmine rice, brown rice, lentils, pecans, pistachios, dried apricots, bulghur, etc. The Chef decided to cook a bunch of grains we had on hand, mixed them together once cooked and cooled, and stored them in the refrigerator. We have been having amazing meals using this Whole Grain Mix all week long.

This particular combination included brown basmati rice, barley, quinoa, and wild rice. I love all of these grains on their own but can assuredly say I have enjoyed them even more as a mix.

Don't try and cook the whole grains all in one pot. Even though it's a pain and creates more dirty dishes, cook them separately since their cooking times vary so much. It seems like a big production having four pots boiling at once but it's really not that much trouble at all. I'm quite sure there are all sorts of little tricks for the best possible cooking method for each grain but I just cover the grains with a few inches of cold water and boil the hell out of them until tender but still chewy. Cool the grains on a sheet pan and then combine in a large bowl. Store, covered in the refrigerator for a week.

Below are some ways we've been using up the Whole Grain Mix.

Add milk, currants, raisins, and dried figs to the whole grains. Heat in the microwave or on the stovetop until warm. Drizzle maple syrup over the top and sprinkle with cinnamon.

Heat a bit of peanut oil in a nonstick skillet over medium-high heat. Saute some chopped broccoli, garlic, red pepper flakes, and edamame. Beat together an egg or two and quickly stir-fry that as well. Add the whole grains and drizzle with soy sauce, stirring all the ingredients together well.

Use the whole grains as a base for a variation on the Baked Eggs recipe.

Cube some cooked beets and add them to the whole grains. Stir in a tablespoon or two of a balsamic vinaigrette and sprinkle with feta and toasted pine nuts.

Stir-fry some spinach in a little oil, add the whole grains and some baked or fried tofu and stir in some hoisin sauce. Garnish with sesame seeds.

Make a whole grain rice pudding by combining milk and sugar with the grains in a saucepan. Stir together until thick. Add a small amount of almond extract and some orange zest.

Mix together the whole grains with diced mozzarella, a drizzle of olive oil, black pepper, salt and heat in the microwave until the cheese melts. Top with a spoonful of chutney...so delicious.

Chickpea Crostini with Orange, Cumin and Mint

2010-02-11T23:24:00.005+08:00

I had one of those weeks where I hadn't gone grocery shopping in ages, I was having strange dinners consisting of apple slices, pickles, some cashews and chocolate milk (sort of delicious in a secret way), and the fact that I hadn't done a blog post in over a week was just LOOMING over me. Something had to be done and thankfully, I came up with this.

This might not look all that pretty but in this case, looks aren't everything. The combination of flavors really works and is both healthy and interesting. The nuttiness of the chickpeas is livened by the zest and mint. The raisins add a subtle sweetness and the last-minute sprinkling of goat cheese imparts a nice richness.

This literally took no time at all to make--probably about 15 minutes, yet I think if this were served to guests they'd eat it up quick and ask for the recipe later.

For about 20 crostini:

1/2 a multigrain baguette
6 tablespoons olive oil, divided
1 can chickpeas, drained and rinsed
1/3 cup golden raisins
The zest of one small orange
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
2 teaspoons finely minced shallot
Salt and freshly ground black pepper
1/4 cup crumbled goat cheese, for garnish

Heat the oven to 375 degrees. Cut the baguette into about 20 slices. Put two tablespoons of the olive oil in a small bowl and brush each side of the baguette slices with it. Place on a baking sheet and bake for about 5 minutes per side until golden and toasty. Set aside.

In a medium bowl, combine the chickpeas, the remaining 4 tablespoons of the olive oil, golden raisins, orange zest, mint, cumin, and shallot. Stir together well and season to taste with salt and pepper. With a potato masher, lightly mash about half of the mixture.

Spoon the chickpeas onto a crostini and sprinkle with a little goat cheese. Serve immediately.

Red Curry Sweet Potato Croquettes

2010-02-03T23:06:00.001+08:00

I was looking through one of the classic vegetarian cookbooks, Vegetarian Cooking for Everyone by Deborah Madison and came across a recipe for Quinoa and Potato Croquettes. The croquettes were infused with Mexican flavors and I was inspired by the concept. I poked around my kitchen and saw that I was all out of quinoa but did have some brown rice and a sweet potato.

I used the same basic method for making my version of these croquettes, adding red curry paste and fish sauce for a Thai-inspired dish. They turned out quite nice with sweet/spicy flavors, a hint of salty sourness from the fish sauce and a little nuttiness from the brown rice. I served them with the Asian Pear Slaw which was a nice counterpoint.

I must warn you, these aren't the easiest to work with. The "batter" is pretty delicate and was particularly hard to flip without breaking them in half. My advice is to keep the croquettes small, and don't flip them before they're ready. I found they were like pancakes, I really screwed up the first two but got the hang of it after that. I refrigerated the rest of the croquettes and they reheated perfectly in the microwave the next day.

For 4 servings:

1 cup cooked, mashed sweet potato
1 cup cooked short grain brown rice
1/2 cup mashed extra firm tofu
1 tablespoon red curry paste
1 egg
1 tablespoon fish sauce
2 teaspoons packed brown sugar
1/4 cup chopped shallots
1 tablespoon peanut oil
1 cup panko bread crumbs

In a bowl, combine the sweet potato and brown rice. Blot the mashed tofu with some paper towels to remove the excess moisture and add it to the potato mixture. Add the curry paste, egg, fish sauce and brown sugar. Taste the mixture and add more curry paste if desired.

In a small skillet, heat the peanut oil over medium heat. Add the shallot and saute until soft, about 5 minutes. Add the shallot and oil to the bowl containing the rest of the ingredients. Stir thoroughly so that everything is well-combined.

Place the panko in a bowl. Take a heaping 1/4 cup of the croquette batter, gently form it into a round patty and coat in the panko. Repeat with the remaining batter.

In a non-stick skillet over medium-high heat, add enough oil to lightly coat the bottom. When the oil is hot, place the croquettes in the skillet in batches, without overcrowding, and cook for 5 minutes per side, adding more oil if needed.

Date Anise Scones

2010-01-31T04:04:00.001+08:00

Around Christmas I made a variety of cookies to give away to friends and family which included Anise-Scented Fig & Date Swirls that I got from my favorite Gourmet cookbook. They were the most complimented out of all the cookies I made. My friend Scott went so far as to say that he wanted to eat them every day for the rest of his life which, really, there's no higher praise than that.

I was inspired to make these scones based on some of the flavors in those cookies. The dates and anise just go so well together. The scones are made with all whole wheat pastry flour and are hearty with oats and walnuts yet remain tender from the addition of buttermilk and butter.

As these scones were baking I decided that the addition of anise seeds in any baked good really ups the fragrance ante. It smells warm and sweet and ultimately comforting.

For 8 scones:

1¼ cup whole wheat pastry flour
¼ teaspoon baking soda
1/8 teaspoon baking powder
½ teaspoon cinnamon
¾ teaspoon anise seeds, lightly crushed with a mortar & pestle
Pinch salt
4 tablespoons unsalted butter
1/3 cup rolled oats
¼ cup packed brown sugar
½ cup pitted dates, coarsely chopped
½ cup walnuts, chopped
1 egg
½ cup buttermilk
½ teaspoon vanilla
1 tablespoon milk or cream for brushing
2 teaspoons demerara sugar for sprinkling

Heat the oven to 375 degrees. Line a baking sheet with a silpat or parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, anise seeds and salt. Cut the butter into 8 cubes and sprinkle over the flour mixture. With a pastry cutter, blend in the butter until pea-sized crumbs form. Stir in the brown sugar, dates, and walnuts.

In a small bowl, whisk together the egg, buttermilk and vanilla. Add the liquid to the dry ingredients and with a spatula, fold together until just moistened. Transfer the dough to the baking sheet in a mound. With lightly floured hands, pat the dough into a disk about 6 inches in diameter. Mark the dough with a knife into 8 pieces. Brush the top of the dough with the milk and sprinkle the demerara sugar over the top.

Bake for 20-25 minutes until golden brown and slightly puffy. Let cool on the baking sheet for 5 minutes. Cut into wedges and serve warm.