Smoked Salmon, Apple & Pea Salad

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.

Fava Beans with Poached Egg Crostini

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.

Sour Cherry Tart

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.

Chicken Tinga Tostadas

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.

Grilled Lemongrass Beef Salad

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.

Rhubarb Round-Up

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

Caramelized Plantains

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.

Favorite Cookbooks: Spring 2010

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.

Crunchy Fig Granola

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

Favorite Cookbooks: Winter 2010

If you're reading this blog than I can only assume you might be the type of person who has a shelf overflowing with cookbooks or who reads cookbooks before they go to bed at night. I have my favorites that I return to over and over again but this year I am determined to crack open the books I have never quite gotten to yet, or at the very least, haven't paid enough attention to. This is my list of books I am determined to cook with this winter.

• The Winter Vegetarian by Darra Goldstein: I am shamed to admit that this is one of the books I bought over a year ago and I haven't made a single thing from. Ms. Goldstein cooks with a bit of a Russian flair and, as the title suggests, the recipes seem hearty and satisfying. Recipes I want to try include Spicy Squash Turnovers, Cornmeal Souffle, White Bean and Potato Pie, Millet Pancakes, and Pulla (Finnish Cardamom Bread).
  


• A Spoonful of Ginger by Nina Simonds: Now this book I got fairly recently and already love it. Besides some enticing, simple Asian-inspired recipes, it has a great deal of information on Chinese medicine including some mysterious sounding herbal tonics that a well-stocked Asian market could put together for you that apparently cure things like toothaches, hangovers, and high blood pressure. I have already made the Cantonese-Style tofu in Black Bean Sauce and have my eye on the Clams with Basil and Garlic, Curried Coconut Green Beans and Braised Cinnamon Tofu.
  


• Well-Preserved by Eugenia Bone: Ms Bone makes it sound as if anyone can be a canner. She has an easy-going writing style that instills confidence in tackling her various projects. This book isn't only about canning jams and jellies. She teaches us how to pickle, freeze, pressure can, preserve in oil and even cure and smoke. I've made her Spicy Pickled Cauliflower and Figs in Brandy as gifts for Christmas this past year and am planning on canning her Three-Citrus Marmalade very soon. If I can get my hands on a pressure canner, I'd love to try making my own canned tuna too. The really nice thing about this book is after every canning recipe, she includes recipes for using the canned product.
  


• Feast by Nigella Lawson. Offering up recipes for all holidays and celebrations, this is my favorite Nigella book and I'm not sure where I would be if I didn't have her recipe for Guinness Chocolate Cake that graces my table a couple times a year around St. Patricks Day. It is a perfect cake. This year though I am going to expand my Nigella horizons and hopefully make her Hot Cross Buns, Ham in Cherry Coke, and tackle her Georgian Feast for Eight since I know virtually nothing about Georgian cuisine.
  


• Mexican Everyday by Rick Bayless: I love him. I love eating at Frontera Grill in Chicago, I love his salsas available at the grocery store, and I love his cookbooks. This one has easy-sounding weeknight recipes in it that are inventive and oftentimes healthy. I love making his Smoky Pork Tinga Tacos in my slow-cooker. I'd also like to try the Avocado-Mango Salad with Fresh Cheese, Bacon and Toasted Pumpkin Seeds as well as the Crusty Black Bean Chorizo Subs and the Trout with Macadamias, Serrano and Green Beans.
  


• The New Mayo Clinic Cookbook: I have had this beautiful book for years now and have made absolutely nothing out of it. That is going to change in 2010. This book is all about eating for health but besides that, the photographs are gorgeous and the recipes inventive and not at all "diet" in a gimmicky way. On my list to make are the Sweet Potato Waffles with Blueberry Syrup, Shrimp & Mango Curry, and the Date Walnut Cake with Warm Honey Sauce.
  


• King Arthur Flour Whole Grain Baking: If you want to learn about baking with whole grains, this book is a gem. It's quite large with recipes for just about every baked good you can imagine. I have made the Toasted Sesame and Sunflower Loaf which was super tasty. There are really too many recipes to list that I would like to try but some highlights would be the Buttermilk Rye Bread, Cheese Crackers (Cheez-Its!!), Sprouted Wheat Sandwich Bread, Caramel Rum Squares, and Yeast-Raised Beignets.
  


• Galatoire's Cookbook by Melvin Rodrigue with Jyl Benson: The times I have spent in New Orleans have been magical and nothing tops when we ate at Galatoire's in the French Quarter. I had Soft-Shell Crab Two Ways, Crepes Suzette and memorably the Creole Fried Eggplant that is dipped in powdered sugar and Tabasco which appears in this book. You must just try it. When Mardi Gras comes around this year I want to try my hand at the Crabmeat Sardou, Crawfish Bisque, Crepes Maison, and the Brandy Milk Punch.
  


• Art of the Slow Cooker by Andrew Schloss: I love my slow cooker in the cooler months. Whatever goes into it comes out as the perfect winter dinner. This book is unique because the recipes revolve around a slow cooker as a method, not as a convenient kitchen appliance. This may turn people off because there are sometimes many steps to do before putting the ingredients in it. I have found that the recipes are better for it and are worth the extra bit of effort. I have made the Beef Stew Provencal and the Marrakech Chicken Stew with Lemon and Olives, both delicious. I'd like to try the Oxtails Braised in Fragrant Coconut Milk, Braised Turkey Thighs with Posole and Lime, and the weird-sounding Candied-Clementine and Kalamata Compote.

If you have any input on these books, or any other winter favorites, please share!

Brown Sugar Walnut Ice Box Cookies

When I was a kid I went crazy for these cookies my Gram baked around Christmas. I knew them simply as "Ice Box Cookies" which are actually a type of cookie, meaning, the dough is stored in the freezer. Ice box cookies are absolutely ideal for the holidays as the dough can be prepared and frozen well ahead and then simply sliced and baked when convenient.

This might be the most well-loved recipe in my Gram's repertoire and she was the only one who ever made them as far as I know. She wrote down the recipe for me years ago but this is the first time I've made them and I can't tell you how many memories they brought back when I could smell them baking. They are just as I remember - humble in appearance, but perfectly delicious in flavor and texture.

I'm a sucker for any sort of crispy cookie and these are my gold standard. The key is to slice them very thinly...if a thick one manages to sneak into the bunch, the magic is lost.

For 6 dozen or so:

• 1/2 cup shortening
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 cup packed dark brown sugar
• 2 eggs
• 1/2 teaspoon salt
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup finely chopped walnuts

In the bowl of a mixer, cream butter and shortening together. Add the sugars, then the eggs, mixing well and scraping the bowl down once or twice.

In a bowl, sift together the flour, baking soda, salt and cinnamon. Add to the mixing bowl and beat until just combined. Fold in the walnuts.

Turn the dough out onto a sheet of wax paper and with your hands, form it into a rectangular-shaped log about 4 inches in diameter. Roll the log up with the wax paper, tie both ends, and place in the freezer overnight or until ready to bake. One long log can be made, or several, depending on your preference and freezer space.

When ready to bake, heat the oven to 350 degrees. Thinly slice the dough about an 1/8-inch thick and place 1-inch apart on ungreased baking sheets. Bake for 8-10 minutes until the edges are just golden. Cool on a wire rack.

Keep the remaining dough in the freezer until ready to use. The cookies will keep in a covered container for several weeks.

Adult Eggnog

'Tis the season for boozy holiday drinks! When I was growing up, I loved eggnog. My idea of sweet, thick, yellow eggnog was a bit shattered when one of my neighbors started giving my mom a bottle of her own homemade variety. I had a small sip and gasped at the burning alcohol taste. Blech! I couldn't understand why anyone would ruin one of my favorite holiday treats.

Tastes change of course and several years ago I started making my own "adult" eggnog based on a Rick Rodgers recipe and actually scaled back on the amount of booze that he uses. Depending on your preference you can increase or decrease the amount of alcohol but beware, this is a dangerous concoction. Luckily, it's rich enough from the cream and eggs that it keeps one from overdoing it. Sometimes.

The quality of alcohol is very important here. The nog will taste harsh if the cheap stuff is used. I go with Bacardi Special Dark Rum, Knob Creek Bourbon or a good Irish whiskey, and whatever decent type of brandy I have on hand.

For about 2 quarts:

• 6 pasteurized eggs
• 1 cup sugar
• 1 quart heavy cream
• 2 cups half & half
• 1 teaspoon vanilla extract
• 3/4 cup brandy
• 3/4 cup dark rum
• 1/3 cup bourbon
• 1/2 teaspoon ground nutmeg

In the bowl of a mixer, combine the eggs and sugar. Beat on high for a couple minutes until thick and creamy. With the mixer on low, add the heavy cream, half & half, vanilla, brandy, rum, bourbon, and nutmeg.

Pour the egg nog into a large pitcher and chill overnight. It will keep, refrigerated, for 2 days. Garnish with a sprinkling of additional nutmeg, if desired.

Shelly's Crab Dip

I am fortunate to have been in a book club for almost 10 years. My girls and I have read close to 100 books and discussed them over riotous nights of wine and hysterical laughter. One of the best things about our club is that we all love to eat, cook, bake and drink.

There are six of us and we switch off hosting - whomever hosts also picks the book. Whomever hosts also has had the shared of experience of having a complete and total pre-book club meltdown due to things just not going as planned. The thing is, we've all had some unfortunate kitchen disasters, or picked a crappy book, or just couldn't get it to all come together, but that's never what anyone remembers.

What we remember is the time that Lisa strutted out of the kitchen triumphantly presenting a crown roast of pork (with the little hats!) for our always special Christmas book club, or Tanya making so many courses, including 2 kinds of bread that she baked herself, that we all waved off dessert and sort of moaned for a while. Or when Christie borrowed her parents Raclette grill and introduced us to the joys of eating cheese on absolutely everything. Diana, our calmest member, knocks out multi-course dinners like it's a breeze, leaving us in awe of her total togetherness which her husband claims isn't the case in the hours before we all arrive.

This dip, from one of our alumni who moved to California a few years ago, is a book club classic. Shelly would always serve it as we arrived next to some delectably greasy tortilla chips she would buy from the Mexican restaurant down from her house. I have made it countless times since and it stands to reason it's so addicting...it's essentially fat+fat+crab=goodness. I have doubled the recipe for parties and watched it disappear fast. I like to serve it with some carrots so I can pretend they will somehow make it less unhealthy. What are carrots good for anyway if not as a vehicle for dip?

For about 2 cups:

• 6 ounce can lump crab meat, drained
• 8 ounce package cream cheese, softened
• 1 cup mayonnaise
• 4 scallions, white and light green parts chopped
• Pinch of crushed red pepper flakes

In a bowl stir together the crab meat, cream cheese, mayo, scallions and red pepper flakes until thoroughly combined. Refrigerate until ready to use. This dip can be made a day ahead. Serve with tortilla chips and carrots.

Parsnip Fries with Thyme and Lemon

Not only had I never eaten a parsnip until about 5 years ago, I'm certain I had a hard time even identifying them amongst all the produce in the grocery store. Originally I had them in a stew and it was definitely not love at first bite. They sort of laid there in the broth, beige and flavorless.

One thing I've learned over the years is that my preferred method for preparing most vegetables is to roast them. The heat of the oven transforms many humble vegetables into something pretty magical much in the same way that grilling does.

These parsnip fries are one of my favorite side dishes although admittedly, after I made them for this post, I just sat down and ate the whole batch on their own for lunch. I also stirred a little lemon juice into some mayonnaise and dipped the fries into it, which--yum. The herbal spiciness of the thyme really compliments the parsnip flavor, and the counterpoint of the tart zest livens them up considerably.

For 2 servings:

• 2 parsnips
• 1½ tablespoons olive oil
• 5 sprigs fresh thyme
• Kosher salt
• Zest of half a lemon

Heat the oven to 375 degrees. Peel the parsnips and trim each end. Cut the parsnips into half-inch thick slices. Place them on a baking sheet and toss with the olive oil, thyme and a generous pinch of kosher salt so that they are evenly coated. Put the baking sheet in the lower third of the oven.

After 10 minutes, toss the parsnips. Return to the oven for 10 minutes more. Toss again and place in the oven for an additional 5 minutes or until they are golden brown all over.

Remove the thyme stems and discard. Taste, and season with more salt if needed. Sprinkle with the lemon zest and serve immediately.

Pomegranate Citrus Salad

I so look forward to autumn foods like pumpkin, cranberries, Brussels sprouts and pomegranates. I never tire of these flavors. Pomegranates in particular remind me somehow of the holidays and I think the jewel-like seeds add festive sparkle to a dish.

When good ingredients are on hand, sometimes simplicity is best. This composed salad is one of my go-to brunch dishes. The bracing citrus slices are sweetened and enhanced by the honey and orange liqueur "dressing" while the fresh mint not only contributes contrasting color but a freshness as well. The pretty pomegranate seeds are tart, juicy and a little crunchy.

A very sharp knife is essential here otherwise the citrus slices will get mangled. It comes together in no time and can even be made ahead a few hours and refrigerated. Pour the honey mixture over the dish right before serving it.

For 4 servings:

• 2 oranges
• 1 ruby red grapefruit
• 1/4 cup pomegranate seeds
• 1 tablespoon honey
• 1 teaspoon Cointreau
• 3-4 mint leaves, thinly sliced

Cut each end off the oranges and grapefruit and then cut the peel and pith off the sides so only the fruit remains. Slice the citrus into 1/4-inch slices. Arrange the slices on a serving platter. Scatter the pomegranate seeds over the citrus.

In a small bowl, stir together the honey and Cointreau. Drizzle it over the fruit. Sprinkle the mint over the top and serve.

Simple Chocolate Cake for the 100th Post!

Back in January when I started this blog, I wasn't sure what to expect or how well I would do with this adventure. Before I even started I realized it would be a pretty big undertaking. I kept telling myself that I cooked, baked and canned all the time; a blog would essentially be taking it a step further by photographing and writing down what I did. So, I just sort of dove in and it has become an integral part of my life. Most of the time I love it, a couple times (okay, more than that) I've resented having to do one more thing on top of work and home life. It causes me stress and happiness and a sense of accomplishment all at once.

When I have scraped recipe failures into the garbage, felt like I couldn't come up with a single good idea to blog about, or simply have wanted to take a break, I remind myself that I started this in the depths of a Minnesota winter so I could refocus the creativity that I felt like I had lost and have a hobby while the snow and ice and wind swirled around outside.

Having a blog and realizing that people all over the world look at it on a regular basis is both an odd and giddy feeling. I get to wonder, for example, why people in the Middle East tend to look at my Cornflake Bars pretty regularly (seriously, why?). But really, thanks to all of you who have left me so many kind comments. I appreciate it very much and love knowing that there are so many fellow cooks out there.

I thought it fitting that for my 100th (!) blog post, I would present you with a celebratory cake. Here's the thing: A chocolate anything is last on my list of desserts that I make or order. I felt, however, that I wanted a chocolate cake in my repertoire that I could bake on the fly without too much fuss. I wanted to develop a cake recipe that was simple and memorable. I didn't want it in the style of a Devil's food cake, but instead imagined it more dense so that a small, lovely slice would suffice.

I don't like flourless chocolate cake or molten chocolate cake very much but I set various cookbooks on my counter turned to those exact recipes and wondered how I could make something new that would please my picky chocolate cake palate. I fully expected a number of cake disasters but really, it wasn't so bad at all. The top of this cake (which was a happy accident) is the standout: it's flaky, crisp and beautiful while enclosing the rich interior.

• 12 ounces semi-sweet chocolate chips
• 2½ sticks unsalted butter, room temperature
• 1 cup sugar
• 6 eggs
• ¾ cup flour
• 1 tablespoon amaretto

Heat the oven to 325 degrees. Butter a 9-inch springform pan. Line the bottom with a piece of parchment and then butter that as well.

Add the chocolate chips to a glass bowl and set the bowl over a pot of simmering water, not allowing the bowl to touch the water. Whisk occasionally until melted and smooth. Set aside.

In the bowl of a mixer, add the butter and sugar and beat until fluffy. Add the eggs one at a time, beating well after each addition. Mix in the Amaretto. On low speed, add the flour. Add the melted chocolate and mix until thoroughly combined.

Pour the batter into the prepared pan, smoothing the top. Bake in the center of the oven for 55-60 minutes. The cake is done when the top of it feels springy when lightly pressed. The cake will have risen dramatically in the oven, but as it cools, it will sink down. Allow it to cool on a wire rack and serve warm or at room temperature. Sift a light dusting of powdered sugar over the top.

The cake will keep for several days and is actually better the day after it is made. Serve with a dollop of crème fraîche or whipped cream if you like.

Caramelized Balsamic Red Onions

Sometimes I wonder if I need a separate refrigerator just to hold condiments. In fact, I have posted 18 condiment recipes on this blog alone. I find that if I have an arsenal of condiments on hand, I have a pretty easy time whipping up some good eats. And so, I made space in my fridge to hold a jar of these red onions which are pure sweet and savory goodness.

This recipe stems from my love of caramelized onions and the amazing depth that they add to so many dishes. They were the perfect compliment to a grilled lamb steak we had for dinner. I also imagine they would be fantastic spooned into a bowl of creamy squash soup or as part of a cheese plate. I may take a stab at making some puff pastry tarts with the onions and some gorgonzola.

Although it takes a while to make this, the level of effort is quite low. The onions benefit from the low, slow heat and turn amazingly sweet. Please don't use just any old balsamic in this. The vinegar needs to be smooth, without any harshness, to add that final layer of flavor to the jam.

For about 2 cups:

• 3 large red onions, peeled, both ends trimmed
• 3 tablespoons extra virgin olive oil
• 4 tablespoons packed, light brown sugar
• 3 sprigs fresh thyme
• 2 teaspoons kosher salt
• 1/8 teaspoon cayenne
• 2 tablespoons good quality balsamic vinegar

Quarter the onions, cutting each quarter into 1/2-inch thick slices.

In a dutch oven over medium-high heat, add the olive oil. Add the onions and stir to coat with the oil. Cook, stirring frequently, for 15 minutes.

Turn the heat down to medium-low and add the brown sugar, thyme, salt and cayenne. Stir to coat the onions. Allow to cook, stirring occasionally for 1 hour.

Remove the thyme stems. Stir in the balsamic vinegar and turn the heat back up to medium-high. Cook, stirring frequently, for 10 minutes.

Allow to cool for 10 minutes. Pack the jam into sterilized, sealable jars, pressing down on the jam with a spoon to remove any air bubbles and store in the refrigerator for up to 10 days.

Crispy Overnight Waffles

Before I was invited over to Guestblogger Eric's house for brunch, I was completely unaware how delicious a waffle could be. The crisp outer texture was in contrast to the almost melting interior and I knew that I would be ruined for any other waffle from that moment forward. Thanks to Eric for this great post and for sharing this recipe with all of us! --A Crafty Lass

For his birthday, ten years ago, I got my partner a waffle iron. He is an expert pancake maker, and regularly makes me fluffy buttermilk pancakes. Since I didn’t want this to turn into a gift that was really for me, I told him that I would be the one in charge of the waffles in our life.

I experimented with many different recipes, finally settling upon a variation from Julee Rosso’s & Sheila Lukins’s “The New Basics.” Their recipe yields a classic buttermilk waffle, which is golden and tangy, and has a touch of whole-wheat flour—a great foil for maple syrup. We ate these, very happily, for years.

But our waffle lives changed forever when I tried Mark Bittman’s recipe for yeasted overnight waffles in “How to Cook Everything.” These waffles were a revelation: incredibly crispy and feather light. The only downside was that they felt too much like dessert to me because they called for vanilla, white sugar and white flour.

My current recipe is a hybrid of the two recipes, which makes them light and crispy but still retains some of the earthiness. When autumn arrives I look forward to getting the waffle iron out and making more birthday presents for my man. (And me. Let’s be honest, it was a present for both of us.)

For 5 or 6 waffles:

• ½ teaspoon instant yeast
• 1½ cups all-purpose flour
• ½ cup wheat flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons brown sugar
• 2 cups milk
• 1 stick unsalted butter, melted and cooled
• Canola, or other neutral oil for brushing on waffle iron
• 2 eggs

Before going to bed, combine the dry ingredients and stir in the milk, then the butter. The mixture will be loose. Cover the bowl with plastic wrap and put it in your oven with the oven light on.

In the morning, brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. Do not overmix. It’s okay if there are clouds of whites that are not integrated into the mixture.

Spread a ladleful or so of batter onto the waffle iron and bake until done. It’s best if you serve them immediately, but if you can’t do that, they’ll keep in the oven for a few minutes.

Serve with maple syrup. And for heaven’s sake, make sure the syrup is hot.

Chai Tea Concentrate

Nothing irks me more lately than forking over $4 at the coffee shop for a Chai Tea Latte that requires the minuscule effort of pouring refrigerated chai concentrate into a cup and topping it with frothy milk. Seeing that I'm the fool that pays the $4 on a regular basis, I decided to revolt!

Luckily, making my own concentrate turned out to be an easy and even desirable task because boiling and steeping the tea perfumed my whole house with its warm spiciness. There is a lot of room for improvisation with this and I can see playing up certain notes depending on personal preference. Same goes for the sweetener - just remember that this recipe is for a concentrate so the flavors need to be strong.

I really love star anise and I discovered a cost-saving tip regarding this pretty spice. If you go to the grocery store and buy star anise you will pay a ridiculous amount. However, if you have access to an Asian grocer, they sell star anise on the cheap albeit in large quantities. It will force you to think up new ways to use it which isn't necessarily a bad thing. The same goes for cinnamon sticks...head to a Mexican grocer and stock up for far less than you would pay elsewhere.

If a frother doesn't exist in your kitchen, this problem can be easily remedied by heading to IKEA and throwing down a mere two bucks for this. Frothy milk really does complete the homemade Chai Tea Latte experience.

For about 3 cups of concentrate:

• 3½ cups water
• ½ cup agave nectar or honey
• 1 teaspoon vanilla extract
• 2 star anise
• ¼ teaspoon anise seeds
• 8 green cardamom pods, lightly crushed
• 8 whole cloves
• 2 cinnamon sticks
• 1 2-inch piece fresh ginger, sliced (there's no need to peel it)
• 1 teaspoon peppercorns
• 4 bags Darjeeling tea

Combine all the ingredients except the tea in a medium saucepan. Bring to a boil and allow to strongly simmer for 10 minutes. Turn off the heat, cover the pan and allow to steep for 20 minutes. Add the teabags, cover the pan again, and steep for 20 minutes more.

Strain the concentrate into a sealable container and store in the refrigerator for about a week.

To make a latte:

Stir together 1 cup milk to ½ cup concentrate (more or less to taste) and heat in a saucepan or in the microwave. Use a frother to whip up the milk and serve.

Five-Spice Apple Chips

Years ago, The Chef and I saw a recipe for "Cumin Apple Chips" from Gourmet Magazine and were instantly intrigued. After making them we decided that cumin wasn't quite right so The Chef ingeniously came up with the idea to use Five Spice Powder instead.

If you're unfamiliar, Five Spice Powder is a deeply aromatic, Chinese spice blend that typically includes star anise, anise seed, ginger, cloves, cinnamon and sometimes pepper. It is mainly used in savory dishes but the blend of spices compliments fall fruits so well, I often use it in desserts this time of year.

A few things to know about making apple chips - they takes a long time to bake, the recipe doesn't yield that many chips, but they are so yummy that they will be eaten in far less time than it took to make them. The use of a mandoline and baking sheet liners such as a Silpat is essential. If the apples aren't sliced thinly enough, they will be chewy rather than potato-chip-crisp.

I think that Haralson apples make the best apple chips but feel free to use whatever variety you like. I have had success with many different kinds.

• 2 apples
• 1/2 cup powdered sugar
• 1 tablespoon five spice powder

Slice the apple on a mandoline very thin (you don't have to worry about peeling, coring, or deseeding the apples), about 1/16 of an inch thick. Over a bowl, sift together the sugar and spice.

Heat the oven to 200 degrees. Line 2 baking sheets with Silpat liners. Pour the sugar mixture back into the sifter and liberally sift it over the Silpat. Place the apple slices on it and sift the sugar mixture over the top.

Place in the center of the oven and bake for 2 hours. Peel the apple slices off the Silpat and allow them to cool on a wire rack. Store the apple chips in a sealed plastic bag or container.

Adapted from a recipe in Gourmet Magazine.