Bite This! The Lonesome Road Studio Kitchen

Wordless Wednesday: Steak and Eggs Breakfast

noreply@blogger.com (Lonesome Road Studio) — Wed, 24 Jul 2013 14:44:00 +0000

Gotta whole lotta onions

noreply@blogger.com (Lonesome Road Studio) — Thu, 11 Apr 2013 10:30:00 +0000

Unlike last year's March temperatures in the 80's, spring 2013 has arrived a little later. March temperatures were mostly below average, and this year continued the seemingly new northern Illinois tradition of winter snows falling in March after an uneventful December, January and February. Not cool. Punxsatawney Phil is on "My List."

We finally found a bit of time, good weather and ambition to start the 2013 Lonesome Road garden last weekend though! After a quick rototilling we were able to plant approximately 120 onion plants, four heads of garlic, and toss around a scattering of various lettuce, kale and spinach seeds in a corner.

Half of the onions are my personal favorite, Walla Walla onions from Washington state. And the others are Red Zeppelin red onions. So, we've gotta whole lotta onions. Gotta whole lotta onions.

Also for spring, we're going to attempt to grow russet potatoes again. In the past this has never worked out particularly well, but in loosely following ideas from the Replacing The Grocery Store challenge on the Our Simple Farm blog, we're at least going to give it another try. We do eat lots of potatoes, especially in the summer when they can just be grilled along with the rest of dinner! And I usually try to prepare a few extras on the weekends so we can let them cool, refrigerate them, and slice or chop and make our own home fries for breakfast the next morning.

So, cross your fingers for our potatoes and be on the lookout for potentially lots of posts with red onion recipes. Because we've gotta a whole lotta onions.

Great Expectations - The 2013 Garden

noreply@blogger.com (Lonesome Road Studio) — Wed, 20 Feb 2013 18:29:00 +0000

Or, trying my best to (somewhat)

replace the grocery store.

During the last few weeks I've become interested in an idea that I discovered on the Our Simple Farm blog. The concept is simple enough - replacing the grocery store with your own home-grown, homemade items.

As prices continue to go up on food, fuel, nearly everything, the idea of saving money on groceries has become extremely appealing. And, living on a gravel road outside of a prison town certainly has its good points, but the evil necessity of driving at least 20 minutes to do even the simplest things can become such a frustrating timewaster, not to mention gas.

So, I've been noting some of the ideas and plans posted on Our Simple Farm - up until The Math Part (cue scary music). For a couple of reasons, I can't really compute how much of each vegetable/fruit we would need to subsist without too many trips to the supermarket. First, much of our garden contains perishable produce like lettuce - not much I can do about preserving lettuce except for eating it in abundance in fresh salads, or sharing with others (if there's a way to use dehydrated lettuce in something, please post your ideas!). Plus, I have only really had experience with freezing and my only foray into canning has been making pickled things. Also, there is a bit of a time constraint as I own my own business, Lonesome Road Studio (and Lonesome Road West), and summers can be a little hectic with shows, markets, etc. Oh, and I decided that I was going to be making our own soap in my spare time. *wink* Did I mention the guitar that I'm going to learn how to play, too?

So, I will work on what I think is relatively feasible for us and our garden, which is usually freezing some vegetables to use throughout the winter when a taste of the summer garden is so nice. I also put up lots of my amazing homemade pizza sauce made with fresh tomatoes, peppers and herbs from our garden, and I plan to plant some new varieties of herbs this year to dehydrate to replace expensive store-bought jars of herbs with questionable shelf life, and for use in some of those soaps I've been dreaming of creating.

Stay tuned as I periodically update everyone on the garden's progress, and I promise to share more recipes and ideas with everyone, as I hope you will too!

"Buried Treasure" heirloom carrots reproduction, Lonesome Road Gallery.

Homemade Mac N Cheese

noreply@blogger.com (Lonesome Road Studio) — Tue, 19 Feb 2013 12:48:00 +0000

Comfort Food At Its Best

Warm up with homemade macaroni and cheese,

with just a hint of smoky flavor

and a little bite of chipotle peppers.

Well, now I've done it - I can never go back to the foil pouch of orange goo again!

As another kitchen challenge, I tried my hand at making homemade macaroni and cheese. Be warned; you won't want to eat it any other way. It's really fairly easy and doesn't require fancy ingredients (depending on just how fancy your mac and cheese will be) but it does take a little time, as do most things that are worth the extra effort.

Two things to remember to make great homemade macaroni and cheese: start with the best cheese you can get (obviously!) and slightly undercook the macaroni.

For the best cheese, grab a block and start shredding it by hand. No pre-packaged shredded cheese in a bag. It is coated in anti-caking agents and doesn't make the most optimal cheese sauce. Plus, shredding your own cheese is more cost-effective in the long run. For this recipe, I chose an apple and hardwood smoked Gouda cheese, and a sharp chipotle Cheddar cheese. I prefer strong, sharp flavors in macaroni and cheese but the choice of cheese is up to you.

Ingredients:

2 cups dry macaroni noodles

2 tablespoons butter

2 tablespoons flour

1-1/2 cups milk (whole milk, or a very good 2% milk like Oberweis)

1 teaspoon dry mustard (Colman's)

1 egg

1/2 teaspoon salt

freshly ground black pepper to taste

3/4 pound cheese, shredded

Directions:

First, cook the dry macaroni noodles. Most package cooking directions will suggest cooking for 8 to 10 minutes. To get the best results for macaroni and cheese, however, you'll want to cook the macaroni for a little less time, about 7 minutes. Otherwise, you will have mushy macaroni in the finished dish; it has to stand up to combining with the cheese sauce and baking in the oven for about half an hour. So, undercook slightly, drain and rinse with hot water. Set aside.

Beat the egg in a small bowl and set aside.

Next, make a simple roux to begin the cheese sauce. Melt butter in a large saucepan and quickly whisk in the flour until it is completely incorporated. Slowly whisk in the milk and cook, whisking constantly over medium-low heat, until the mixture has thickened. Stir in the dry mustard.

Add the egg by first adding 3 tablespoons of sauce to the beaten egg in the small bowl. Whisk very quickly - this is called tempering the mixture. If you were to add the egg directly to the large pan of sauce, the egg would cook almost immediately and you would have little bits of scrambled egg in your sauce. Not quite the way it's supposed to work!

And why the egg, anyway? The egg mainly serves as a binding ingredient, allowing you to more neatly cut your mac and cheese into squares. If you don't mind your mac and cheese spilling out everywhere in freeform cheesy glory on your plate, you can omit the egg.

Above: tempering the egg.

When the tempered egg mixture is nice and smooth, add it to the sauce. Stir in salt and freshly ground pepper. And then... stir in all that glorious shredded cheese and keep stirring until smooth and totally incorporated in the sauce. Reserve about a half of a cup for sprinkling on top of the mac and cheese before it goes in the oven.

Butter a 2 to 2.2 quart baking dish. Pour the macaroni and cheese into the dish and top with the reserved shredded cheese. You can also use dried bread crumbs or cracker crumbs, but I really just like lots of extra cheese on top. It will become nicely browned after baking in the oven!

Bake the macaroni and cheese uncovered in a 350 degree oven for about 25 minutes, then turn up the oven temperature to 375 degrees for 5 to 10 minutes to lightly brown the shredded cheese topping. It's finished when everything is bubbling hot!

Approximately 6 servings.

Cheesy detail of "Better With Age" by Lonesome Road Gallery.

Lonesome Road Kitchen Challenge: French Onion Soup

noreply@blogger.com (Lonesome Road Studio) — Tue, 29 Jan 2013 23:28:00 +0000

Cold... icy... snowy...you need comfort and you need it now.

You need homemade soup.

From scratch.

A soul-satisfying, steaming bowl of fragrant homemade soup made with lots of TLC, what better way to celebrate the cozy cocooning of the long winter months?

If you're like me, you love to experiment with all sorts of new ideas, but mastering the classics is a challenge in its own right. To make it even more compelling, sometimes the classics become a little... cliched. Rushed. Or pushed aside in favor of a trend. Morphed into something they were never meant to be: overly processed, lacking in fresh quality ingredients and unrecognizable in their current state.

Who hasn't had a cup of the local restaurant's version of French Onion Soup of the Day? A salty brown liquid tinted with caramel coloring, with giant hunks of tough old onions and pre-made onion-powdery croutons from a resealable bag with a shelf life of three years?

You deserve better. Reacquaint yourself with the real French onion soup, an old favorite that, when made as it should, will warm your tummy and your heart and make you wonder why you ever settled for less.

First of all, start off with the best beef stock you can. That is, make your own. It's not difficult. Get a couple of large beef soup bones at the store, and add some celery stalks with fresh leafy tops, a couple of cloves of garlic, an onion (peeled and quartered) and a large leek; parsley and black peppercorns. A couple of medium-sized carrots are nice, too, but keep in mind that carrots do make a stock or broth taste a little sweet.

If you're really trying to be frugal, freeze leftover beef bones from cooked bone-in roasts and steaks to use later for your beef stock.

Cover the whole tasty melange with 8 cups of fresh water and let it simmer, partly covered, for as long as you have time. The longer the better, but even a little bit is preferable to using store-bought stock. A couple of hours is a good place to start.

If you have an extra day, let the finished stock cool down and store it overnight in the refrigerator so you can skim off any fat that will rise to the top. Carefully strain it and discard the vegetables.

The difference between "stock" and "broth?" Generally, stock is made with meat and bones; broth is made primarily with meat only.

The next thing to remember about making fantastic homemade French onion soup is to slowly and patiently caramelize the onions.

Thinly slice two large yellow onions and three small leeks (white parts only). Many people add garlic to French onion soup, but I prefer adding leeks, with their complex flavor somewhere between onions and garlic, and their amazing aroma. Heat two or three tablespoons of olive oil in a large soup pot and add the onions and leeks, cooking over medium-low heat until evenly browned (not burned).

When onions are perfectly caramelized (about 30 to 40 minutes), add six cups of beef stock, two bay leaves, 1/2 teaspoon dried thyme leaves, and salt and freshly ground black pepper to taste. I know that many people add adventurous seasonings to French onion soup, but I like to keep it simple and let the flavors of the homemade beef stock and richly caramelized onions shine through.

Simmer everything together for at least an hour, then add three tablespoons of sherry or dry white wine and let the alcohol cook off a bit. (The wine is totally optional but adds so much to the flavor of the finished soup, in my opinion.)

Discard bay leaves before serving.

To serve, either spoon the French onion soup into ovenproof crockery bowls and top with a slice of toasted French bread smothered in cheese (preferably Gruyere, Fontina, Provolone, and a sprinkle of freshly grated Parmesan). Briefly broil until cheese is bubbly. Or, if you don't have ovenproof soup bowls, you can simply broil the bread and cheese on a baking sheet and drop into the hot bowl of soup.

Another option, if you're serving several people, is to pour the soup into a large ovenproof casserole dish and cover the top with toasted French bread slices and cheese, then briefly broil until cheese is bubbly.

Makes approximately five to six servings.

"Ooh La La" by Angie Cornelius at Lonesome Road Gallery.

Soup, bread and cheese... what could be more gratifying on a cold winter day? Even better that it was created with love in your own kitchen from first-rate ingredients and techniques!

Cheap Eats in the New Year - the Legume Edition

noreply@blogger.com (Lonesome Road Studio) — Wed, 02 Jan 2013 17:21:00 +0000

Spend less, eat lighter.

Okay, maybe the salt pork isn't so light, but...

Is there anyone who isn't starting the New Year either wanting to save more money, or live a healthier lifestyle, or both? Tough resolutions to keep sometimes, but one thing can help: spending less money and making better choices at the grocery store. One way to do this, and (generally) eat healthier, is to substitute beans for some of the more expensive and fatty meats in your weekly meal rotation.

Many people claim to dislike beans. But have they ever had a plate of wonderful drunken pinto beans cooked with beer and poblanos, topped with crumbled Mexican cotija cheese? How about Greek Fasolia Gigantes Plaki, those huge beans baked with carrots in a fresh herby tomato sauce? I didn't think so.

Canned beans have made cooking preparations so easy, there is almost no excuse for adding more beans (and fiber and protein) to your diet. However, canned beans can be a bit expensive to use on a regular basis, so you'll want to experiment with some of the cheaper dried beans. Most dried beans require soaking to re-constitute before cooking (lentils and split peas do not) and there are a couple of ways of accomplishing this.

The quick soak method will have you ready to cook beans in about an hour and a half. Simply put beans in a pan and cover with water. Bring to a rolling boil and boil for ten minutes, then remove from the heat and allow to soak for one hour. However... I seem to have the best results from the traditional overnight soaking. And really, it's so easy, all you have to do is plan ahead a little. Get the beans ready the night before, soak overnight on the counter with water to cover, then drain and rinse the next day and you're ready. The "drain and rinse" part is important. Don't cook the beans in their soaking water, otherwise you will toot. Part of the purpose of soaking beans is to release indigestible sugars and to simply clean them; they can't be washed before packaging because they can mold. So, you don't really want to eat beans cooked in dirty water that will make you fart, do you?

After your beans have been properly soaked, they will cook, covered, for an hour or two, cooked in fresh water to cover. Beans take well to all sorts of seasonings, especially herbs, but don't add salt to the cooking water because it will make the beans tough. Always season with salt after the beans are completely cooked.

However, if you're using delicious salt pork, you have little choice, and it doesn't really affect the texture of beans, while adding lots and lots of flavor. In the photo above, I cooked black-eyed peas, a traditional southern New Year's good luck meal, with salt pork, and the results were absolutely delicious - and easy.

In a large Dutch oven, saute together 6 ounces chopped salt pork until browned and some of the fat is rendered. Add 1 large chopped onion, and saute until transparent. Stir in 1 teaspoon ground cumin and 1 teaspoons chili powder, then add 8 ounces of soaked black-eyed peas (or any other similar bean). Cover with water, bring to boiling then turn heat to low. Cover and cook over low heat for at least 1-1/2 hours, for tender beans that are not mushy. Season with salt freshly ground black pepper, although you'll probably find that you do not need to add extra salt due to the salt pork.

Serve traditionally with cornbread and cooked greens. Makes 6 to 8 servings.

Have A World Food Day Dinner and Fight Hunger

noreply@blogger.com (Lonesome Road Studio) — Thu, 27 Sep 2012 12:00:00 +0000

"Host a meal, share a recipe,

and spread the word."

Oxfam, the international relief and development organization that creates lasting solutions to poverty, hunger, and injustice, is spreading the word about World Food Day
on October 16th this year. The organization is sponsoring a World Food Day Dinner to promote the GROW Method - five principles to change the way we think, buy, prepare and eat food to create less waste.

All you have to do to participate is host a dinner on October 16th. Invite four to ten guests; your friends and/or family members. Set the table with Oxfam's GROW placemats and stickers. Sit, eat, and start a conversation using the GROW Discussion Guide.
And... enjoy!

Click here to receive your FREE GROW materials and recipe cards from Oxfam.

And, here are some recipes from Jamie Oliver, Lidia Bastianich, Mario Batali and other renowned chefs, to inspire your World Food Day Dinner (I'm trying the chilaquiles!).

See you at dinner on October 16th!

Homemade Dog Biscuits

noreply@blogger.com (Lonesome Road Studio) — Wed, 19 Sep 2012 17:15:00 +0000

Truthfully, I don't really bake much. Which makes it somewhat amusing that when I finally got out the baking sheets, I made dog biscuits. Hey, we all like homemade treats!

Looking at the ingredients list on a box of dog treats is often as scary as looking at some of the prepared stuff that passes as food these days. I generally believe that if you can't pronounce it, maybe it shouldn't be on your fork.

These dog biscuits came about because I wanted to find a comparable recipe for one of Jane the Dog's favorites, Milk-Bones. After her veterinarian announced to us that we should start brushing her teeth (um, what?) I knew that just giving her super-hard dog biscuits was not enough to keep her pearly whites sparkling. So, I experimented with a "copycat" recipe and I would say that it was a success. The biscuits weren't that difficult to make (always a plus). They didn't have exotic ingredients (except for the powdered milk, which can be a bit pricey, and the use of parchment paper which is something I had on hand since I use it for polymer clay). And, best of all, Jane loved them!

Jane the Dog

The process is simple enough. Preheat oven to 325 degrees Fahrenheit. Combine 1/2 cup dry powdered milk, 3/4 cup water, 1/3 cup softened butter, and 1 beaten egg. I used a hand-held beater but the mixture still comes out kind of lumpy and separated from the butter. It doesn't affect the final result.

Next, stir in 3 cups of unbleached flour (try substituting some whole wheat flour also). The dough will feel very similar to "people biscuit" dough.

You can roll out the dough, but I found that I could just pat it out on a piece of parchment paper. Pat or roll out the dough 1/2 inch thick and cut into shapes. I have a dog bone-shaped cutter that is 3-1/4 inches wide, purchased at a Michael's craft store, but you can cut the biscuits into any shape you like. I tried to stamp "JANE" into the bone with metal alphabet stamps, but the dough sort of puffed up and the writing disappeared. Yes, I actually did sample a little piece; these biscuits also taste a lot like "people biscuits" without the salt, etc.

Place parchment paper on a baking sheet and place the dog biscuits on the paper. Bake for about 50 minutes. They won't brown a lot, but they will be crunchy (not hard as a brick like Milk-Bones, but definitely crunchy).

I originally made half of this recipe just to try it, and with my 3-1/4 inch cookie cutter I was able to get seven biscuits plus a couple of extra small leftover pieces. So, this recipe should make about 14 or 15 biscuits with a cookie cutter of similar size. Store in a paper bag so biscuits will remain crunchy, and remember that these don't have preservatives so they won't last as long as manufactured dog biscuits. It might not really be a problem for you and your precious furbaby; Jane could probably eat all of them at one time. But, treats are treats because they're special - just like your sweet dog!

summer salad daze

noreply@blogger.com (Lonesome Road Studio) — Mon, 16 Jul 2012 11:00:00 +0000

Whoever came up with the phrase "lazy hazy days of summer" was nuts. Hazy perhaps, but lazy? Not around here!

Lonesome Road Studio is a bit of a late bloomer this year regarding summer shows and markets (nothing like waiting until the hottest part of the year to emerge from hibernation!) and will be kicking off a short summer show season with the new Downtown LaSalle Canal Market on Saturday, July 28th. In the midst of all the preparations for shows, our garden has come alive as well and we're currently up to our eyeballs in cucumbers. Lazy? No way!

Typically I make cucumber salads with a more savory-salty flavor, but this year I experimented a bit with a dressing that I used earlier for a classic spinach and strawberry salad. I discovered that this sweet and tangy dressing was also a great match for cucumber slices and we've been enjoying it in abundance.

Simply combine 1/4 cup sugar, 1/4 cup balsamic vinegar and 1/4 cup vegetable oil. Shake in a jar or whisk briskly to dissolve the sugar completely. Then, add 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon paprika, and 1 tablespoon poppy seeds. Season to taste with salt and pepper.

I prefer to use a light sunflower oil for this dressing. You can use olive oil but I like the lighter taste of the sunflower oil, and I hate waiting for refrigerated olive oil dressings to "unthicken." I also like to experiment with different types of balsamic vinegars and found that using a raspberry-infused white balsamic vinegar is wonderful with salads featuring fruit.

If you're in the LaSalle, Illinois area, come and visit me at the Downtown LaSalle Canal Market! I heard a rumor that The Olive Gallery will be there also - could be dangerous for me. Having a bit of a vinegar obsession, I'm hoping that they'll bring their Coconut White Balsamic Vinegar to the Market - doesn't that sound wonderful? Their Dark Chocolate Balsamic Vinegar is already on the Lonesome Road shelf - decadent, delicious and so different, and it also makes a wonderful vinaigrette for spinach and strawberry salad! So, you might just see a lot more wildly experimental salad dressing recipes here at the Lonesome Road kitchen blog... what better time than during the salad daze of summer?

Homemade Corned Beef part 2

noreply@blogger.com (Lonesome Road Studio) — Thu, 15 Mar 2012 17:16:00 +0000

Here's how that wonderful

homemade corned beef turned out!

Cook the corned beef after brining for at least five days and up to ten days (see previous recipe here). Preheat oven to 300 degrees Fahrenheit.

Drain the meat and discard the brine. Place the brined brisket in a covered baking dish with water up to 3/4 of the sides of the meat. Add 4 small cloves of garlic, 1 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1/2 teaspoon whole allspice, and 1/8 teaspoon whole cloves. Cover and place in oven to cook low and slow for about three hours (it depends on the size of your brisket).

Add traditional vegetables if you wish (potatoes, cabbage, carrots, etc.). They will taste absolutely fabulous after cooking in this liquid. To serve, slice corned beef brisket against the grain and surround with vegetables. And don't forget to make enough to have reuben sandwiches also!

Homemade Corned Beef

noreply@blogger.com (Lonesome Road Studio) — Tue, 13 Mar 2012 13:44:00 +0000

Above: "uncured" corned beef brisket, after five days of brining and just about ready to simmer to perfection.

With a little planning, you can prepare the best corned beef you'll ever eat - homemade. It's just as simple as buying a prepared corned beef brisket at a store, and much better. Nitrate-free corned beef is technically "uncured." This recipe uses none of the chemicals that make corned beef pink, it is much healthier (and tastes better, in my opinion!). Start preparing this at least five days ahead of time, up to seven to ten days.

This recipe uses a four to five pound beef brisket (if your brisket is larger, simply double the ingredients). There is always much discussion about which cut is better to use, the point or the flat. Generally the point cut has more fat and will result in a very tender brisket, but as it should be, this brisket is cooked low and slow and will come out delicious whichever cut you use. The flat cut is easier to find in an average store, and, you could eliminate the problem altogether by buying the entire brisket. Just something to think about, especially if you really like corned beef!

In a saucepan, combine:

1 quart water

1/2 cup kosher salt

1/4 cup white vinegar

2 tablespoons sugar (I used raw sugar)

2 bay leaves

1/2 teaspoon black peppercorns

1/4 teaspoon mustard seeds

1 pinch ground cloves

Heat slowly and be sure that sugar and salt are completely dissolved in the liquid. Allow to cool completely then pour into a resealable plastic bag.

Add the four to five pound beef brisket,

plus three large cloves of garlic, sliced,

seal, and place in a glass dish (in case of leakage) and refrigerate at least five days, up to 10 days.

Tomorrow I'll publish the recipe for the simmering liquid and a photo of the finished corned beef brisket!

January is National Soup Month, part 2 - albóndigas soup with chicken-chorizo meatballs

noreply@blogger.com (Lonesome Road Studio) — Wed, 25 Jan 2012 00:03:00 +0000

Delectable little meatballs made with chicken and chorizo, plus fresh carrots and zucchini in a tomato broth richly flavored with garlic, cumin and oregano... toss in some rice and you've got a healthy and delicious soup that everyone will love!

Albóndigas are meatballs and can be made with whatever you like: beef or beef mixed with pork is commonly used, and usually the meatballs are added right to the soup and simmered until cooked through. I've changed things up a bit and used ground chicken in place of the beef, and the albóndigas are browned separately before adding to the soup. This method works nicely because I've also added chorizo to the chicken albóndigas for incredible flavor. We all know how much fat chorizo can exude; best to leave that in the skillet and not have it floating in greasy puddles on top of your beautiful soup (or in your arteries). After making the albóndigas, the rest of the soup comes together easily. While you're standing around making the albóndigas anyway, enjoying the therapeutic effect of leisurely preparing slow food, why not double up on the ingredients and make two batches, one to use for today's soup and another to freeze? Ground chicken is often sold in one pound packages and chorizo in eight ounce links, making it incredibly sensible to make twice the amount and save half for a later time. You'll be glad that you did!

Finally, albóndigas soup can be appealing to all family members by shredding some of the vegetables. This not only effectively "hides" some of the veggies but it also makes a thicker soup. If you like a thinner, more brothy soup, the carrots and zucchini can be sliced or cubed. But if you're looking to surreptitiously stuff nutrient-rich veggies into picky eaters, try shredding the carrots and zucchini then adding to the soup. The self-proclaimed veggie-haters will never realize the bounty they're consuming, and the soup will also be more substantial without being full of empty calories and fillers.

Try this; I think you'll like it.

Start out by preparing the albóndigas (meatballs). Combine the following ingredients thoroughly and brown in a large skillet, in batches, until browned:

1/2 pound ground chicken ~ 1/4 pound chorizo ~ 1/4 cup shredded zucchini ~ 1 tablespoon finely chopped cilantro ~ 1/4 teaspoon salt ~ 1/2 teaspoon ground cumin ~ 1/4 teaspoon dried oregano

Remember to keep an eye on the albóndigas as they're browning because chorizo can burn really, really quickly when you're not paying attention. And once they're done, try not to keep nibbling on them. They're really hard to resist. *wink*

For the rest of the soup, you'll need:

1 tablespoon olive oil

1 small onion, chopped

3 large cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

7 cups chicken or vegetable broth

2 cups canned crushed tomatoes

12 drops chipotle hot sauce and 3/4 teaspoon liquid smoke flavoring, OR 1 canned chipotle chili plus 1 teaspoon sauce

(I go with the hot sauce method; too many times I've used one or two of the chipotles and wasted the rest of the can, unfortunately.)

2 small carrots, shredded (or sliced thinly, if you prefer)

1 teaspoon salt

1/2 medium zucchini, grated (or sliced thinly, if you prefer)

1/4 cup uncooked rice

In a large soup pot, saute the onions and garlic in the oil, with the cumin and oregano, until onion is transparent. Pour in the broth and crushed tomatoes, the hot sauce + liquid smoke (or chipotle chili), carrots and salt. Bring to a boil then turn down heat to medium-low and simmer for 30 minutes.

Add the browned albóndigas, zucchini, and rice and simmer for another 30 minutes or until rice is tender.

I like to serve this with a heap of fresh cilantro leaves because I just love the stuff - but I do know that not everyone is so enamored with the flavor. Julienned carrot and/or zucchini adds a colorful touch, and homemade fried corn tortilla strips add a welcome crunch.

If you prefer a more beefy flavor, albóndigas soup can be prepared using ground beef and beef broth. Try adding roasted corn to the soup, as well as poblano chili slivers, and change up the recipe with a handful of fideos or other quick-cooking noodles. The choice is yours!

Makes six servings.

chilaquiles with eggs and chorizo

noreply@blogger.com (Lonesome Road Studio) — Fri, 20 Jan 2012 12:00:00 +0000

Is saving money on groceries one of your resolutions for 2012? If it is, and if you like Tex-Mex food and making wise use of leftovers, then chilaquiles might just be the dish for you. This will definitely become a regular player in the Lonesome Road dinner (or lunch, brunch, or breakfast!) rotation.

Because of the dish's appearance, chilaquiles are also nicknamed "broken old sombreros." Basically, soft corn tortillas are torn up and quickly fried until somewhat chewy (not crispy like chips) and layered with anything from eggs to leftover chicken, chorizo or beans, vegetables, salsa, and cheese. Chilaquiles are versatile in that they can be a total gourmet experience, or they can be a quick and easy way to deliciously use up some leftover ingredients.

For the chilaquiles pictured above, I first browned and drained 1/2 pound of chorizo and set it aside. Next I tore eight soft corn tortillas into quarters and fried them in a bit of corn oil. While frying the tortillas, I created a quick sauce with a 15 ounce can of tomato sauce, 3 teaspoons chili powder, 2 small cloves of minced garlic, 1/2 teaspoon dried oregano and 1 teaspoon ground cumin. Unfortunately I didn't have fresh tomatoes or a can of diced tomatoes on hand; either would have made a fantastic fresh salsa for this dish. Salt to taste but be cautious when using chorizo, it is salty enough on its own.

When the tortillas were of the correct chewy consistency, I added five beaten eggs to the skillet with the fried tortillas and cooked over medium-low heat until they were cooked through. I then layered the tortillas and eggs into an 8 inch by 8 inch glass baking dish (while preheating the oven to 325 degrees Fahrenheit).

Top with crumbled cooked chorizo, sauce, and cheese of choice. I used a bit of Cheddar-Jack plus freshly grated Iberico cheese, just enough to cover the top of the layers - perfect!

Bake at 325 degrees Fahrenheit, uncovered, until sauce is bubbly, about 20 minutes.

I love these served with sliced avocado but anything fresh and seasonal would be wonderful: salsa, lime slices, onion, fresh chopped cilantro, pickled jalapeno slices, tomatoes... imagine the possibilities!

Makes four servings.

January is National Soup Month

noreply@blogger.com (Lonesome Road Studio) — Tue, 17 Jan 2012 13:23:00 +0000

What better month than cold, snowy January for celebrating National Soup Month? Unless you're in the southern hemisphere, I suppose... but then you can experiment with all sorts of refreshing chilled summer soups!

Begin your soups with either the best prepared stock or broth that you can afford, or better yet, make it yourself. Typically, stock is made with vegetables plus bonier pieces of meat, and broth is made with vegetables and only meat, giving you two different results. The bones create a more "gelatinous" quality to the stock, making it preferable for most soups and stews, and broth is thinner and perfect for very clear soups and for cooking rice, etc.

There are no real hard and fast rules of stock-making but I do stick to some general guidelines. I love to add vegetables, vegetables and MORE vegetables. I use the traditional favorites like onions, carrots and celery but also toss in leeks and shallots for their almost-garlicky flavor, and parsnips for additional sweetness. Recently I came across a chicken stock recipe that suggested using fennel and I thought of how wonderful that would be in Italian wedding soup, minestrone, or other Italian-type dishes. Putting that in the file for "next time."

Other than parsley, I don't add herbs to chicken stock or broth. I prefer to keep the basic flavor simple so the stock can be versatile. I also do not season the stock with salt, leaving that for later when I'm actually using it in a soup or other dish (I'm specifically thinking of bean dishes where the salt can hinder the cooking of the beans).

I do add one secret spice to chicken stock to give it a most delicious flavor: whole cloves. Not too many - a little goes a very long way. For me, a dash of clove flavor has the same effect as adding a tiny bit of cinnamon to some savory dishes - luscious!

The Basic Recipe:

Naturally, start out with... chicken. I used about 2/3 of a four pound whole chicken that I had roasted a couple of days earlier. We had a bit of it for a dinner, then the rest of it went into the soup pot. This actually works very well, as the roasted chicken has already released some fat, and the roasting gives it a nice, rich flavor. Remove as much of the skin as you can, and place in a large soup pot with a Noah's Ark of ingredients: two carrots, two celery stalks, two parsnips. Cut a large yellow onion in quarters and add to the pot. If you really like garlic, use it, but I find it a bit overpowering in chicken stock and I prefer to add a leek and a shallot in place of the garlic. Add a handful of fresh flat-leaf parsley and four or five whole cloves. Pour in water to cover, bring to a boil, then turn down heat, cover and simmer for as long as you wish, the longer the better. Be sure to use a slotted spoon to skim off impurities every so often, and preferably prepare the stock a day before you actually need it so it can be refrigerated overnight and more excess fat can be easily removed. Allow to cool, discard vegetables and remove chicken meat from the bones to use for chicken soup or maybe even a casserole.

The stock will become fairly gelatinous because of the chicken bones, and that's perfectly normal, fine, and preferable - it's the best kind of stock, lots of nutrients and super-rich flavor! It will liquify when you reheat it, but you might need to add more water along with the rest of your soup ingredients. The stock in the photo above became a delicious chicken and rice soup with brown jasmine rice, thyme, shredded carrots, sliced mushrooms, and a bit of saffron, giving it a unique flavor and beautiful golden color.

Whether your chicken soup has noodles, rice, dumplings or matzoh balls, you know that it's going to be absolutely wonderful because you're starting with homemade chicken stock made with lots of love!

sweet and savory bacon-cranberry rice - nice!

noreply@blogger.com (Lonesome Road Studio) — Tue, 10 Jan 2012 19:33:00 +0000

Boredom can be a bad thing, but it can also be the catalyst for something really wonderful. Like when you're tired of eating the same thing day in, day out (or what you perceive as the same thing). Tired of baked potatoes but in need of something quick and just different, I created this rice side dish one evening. It was just what I was looking for: simple, delicious and... different. The dried cranberries seem to lend their sweetness to the dish, and the small touch of curry powder accents that flavor, as well as giving the rice a nice golden color. And the bacon, well.... it's bacon! What's not to like?

This recipe uses Trader Joe's brown jasmine rice, one of my favorites because it doesn't seem as, well, brown as other brown rices. I'll let you in on a secret: I prefer white rice in all its processed splendor. Anyway, you can certainly use white rice for this dish as well; just reduce the cooking time since brown rice requires about 40 to 45 minutes.

This is all it takes to make my sweet and savory bacon-cranberry rice:

2 strips bacon, cooked and crumbled

2 green onions, white and part of green, sliced

small amount of olive oil

1/4 cup dried sweetened cranberries

1/4 teaspoon curry powder

1/2 cup brown jasmine rice

1 cup water

In a large saucepan, saute sliced green onion in a small amount of olive oil until tender and transparent. Add rice and quickly saute in the oil, then add the cooked crumbled bacon and dried cranberries. Pour in water, add curry powder, turn heat to high and bring to a boil. When boiling, turn heat to low, cover and cook on very low heat for 35 to 45 minutes or until rice is tender and liquid is absorbed. Season to taste with salt and pepper.

Makes approximately 3 servings. This is wonderful with roasted chicken or turkey, or pork.

noreply@blogger.com (Lonesome Road Studio) — Mon, 09 Jan 2012 18:37:00 +0000

During the peculiar winter "heat wave" we've had here in the U.S. midwest, the Lonesome Road grill was lit, on New Year's Eve in fact. Not that the air temperature was still warm by the time the coals were ready, and so we froze in the early dusk and evening anyway. Still, it was a nice change of pace to have a smoky meal grilled outdoors in the dead of winter. Grilling seemed so "everyday" in the summer, even almost a little repetitive. But as the saying goes, absence makes the heart grow fonder, and this brined barbecued chicken was most welcome on our plates that night!

In the past, I've always been somewhat dissatisfied with the results of brining meats. Every recipe seemed much too salty. Even though the meat was always nice and juicy, it did not compensate for the overbearing saltiness. With this recipe, I adjusted both the amount of salt used in the brine and the amount of time that the chicken spent in the brine. For the first time, I was happy with the results! Juicy and not too salty, flavorful but not overpowering. Perfect! As the final touch, I added an interesting barbecue sauce at the end of grilling; both recipes are below:

The Brining Solution

1 tablespoon coarse sea salt

2 tablespoons brown sugar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1/2 cup hot water

1-1/2 cups cold water

1/2 lemon, thinly sliced

1/2 small onion, sliced

1 clove garlic, sliced

Directions: Dissolve the salt and sugar in the hot water and allow to cool slightly. Add the cold water and remaining ingredients in a large resealable plastic bag. Place chicken breasts in the bag of brine and reseal. Place the bag in a large casserole dish for good measure against leakage. Brine in the refrigerator for no more than 2 or 3 hours, then prepare for grilling or baking. Discard brine. This recipe makes enough brine for four large bone-in split chicken breasts.

For The Sauce, combine:

3 tablespoons honey

2 tablespoons dry sherry

2 tablespoons tomato ketchup

2 tablespoons soy or tamari sauce

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon dry mustard (like Colman's)

1/4 teaspoon cayenne pepper

1/4 to 1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder (or to taste)

Salt to taste

Use to baste on grilled meats during the final 15 to 20 minutes of cooking. Recipe makes about one cup of sauce.

atomic carrots & super freak pumpkins - the Lonesome Road Kitchen Garden 2012!

noreply@blogger.com (Lonesome Road Studio) — Tue, 03 Jan 2012 12:18:00 +0000

Atomic carrots and super freak pumpkins. Sounds like some kind of mutant science fiction vegetables. In reality, heirloom Atomic Red carrots and warty Super Freak pumpkins are part of the 2012 Lonesome Road Studio kitchen garden!

Part of the New Year's Day break was spent poring over pages and pages of all the new gardening catalogs arriving daily in the mail, with their tempting photos of gigantic heads of cabbage, heaping piles of green beans, and bushels and bushels of perfectly ripe tomatoes. Eighty dollars later, we've made some progress in planning the garden. Joining the Atomic Red carrots will be Tendersweet carrots, and the Super Freak pumpkins will be neighbors with Giant Magic Hybrid pumpkins. Fresh garden salads are a favorite on the Lonesome Road, and there will be Romaine lettuce and a lettuce blend, plus two varieties of spinach, and radicchio.
The pepper family is represented by three favorites: Cubanelle (wonderful in summer bread salad), San Martin Anchos, and Del Sol Serranos. Let's hope they grow this year; 2011 was not the best year for peppers around here.
Mr. Lonesome enjoys snow peas, and I like long slender filet-style green beans and yellow wax beans, so there will be a little of all of these in the kitchen garden again this year. I am always intrigued by the beauty of deep purple beans but that fascination fades just like their purple color after cooking. Instead, finger-length Hansel eggplants will provide the purple in this year's garden.
Don't tell anyone... but I'm not a big fan of corn even though I live in the heartland. Mr. Lonesome does though, so we will have a little patch of sweet corn this year, replacing the patch of Japanese hull-less popcorn we grew last year (and are enjoying in abundance!).
Two old favorites are making a return in the garden this year, cucumbers and white kohlrabi. This year's newcomers are Borettana Cipollini onions and Stonehead cabbage. I did not forget how awesome last year's Walla Walla onion harvest was and later this spring I will be returning to the garden center where I bought last year's sets - why mess with a good thing?
The neighbors' Clydesdales assisted with this year's garden, if you know what I mean.
Did I forget anything? Oh yes, tomatoes and herbs. The tomatoes of choice are usually paste varieties like Roma or San Marzano. We haven't decided whether to start them from seed or purchase plants later in the spring. As for herbs, we've ordered a couple varieties of oregano and I'm sure we'll have more than enough volunteer dill and maybe cilantro. Past efforts to grow perennial rosemary and tarragon were not particularly successful, but gardening is much like being a Chicago sports fan, there's always next year!
Check back to see our garden's progress, and tell me a little about your garden!

classic spinach dip - with a twist, of course

noreply@blogger.com (Lonesome Road Studio) — Thu, 29 Dec 2011 19:29:00 +0000

The best spinach dip I've ever created? Yes, it has bacon, which automatically puts this recipe in the running for "best ever" but there's just something about it that is so ... satisfying. Great combination of textures - a little crunch, some creaminess but not overdone, my newest version of spinach dip has it all.

Serve at an elegant holiday party or other special occasion, or bring along to your next al fresco dining experience with a bottle of wine and a bit of charcuterie and good cheese. Like all spinach dips, this looks beautiful served in a crusty bread bowl; this version is particularly suited to dipping with pita chips. And if you haven't tried the Archer Farms Hummus Chips with Sea Salt from Target, get a bag now. Absolutely delicious little snack, and so good with this dip!

Recipe:
One 10 ounce package frozen chopped spinach, thawed
3 slices hardwood-smoked thick cut bacon
4 heaping tablespoons minced water chestnuts
6 tablespoons mayonnaise (NOT "salad dressing")
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 to 3/4 dried oregano (try a little dill just to change it up sometimes)
freshly ground black pepper to taste
3 tablespoons crumbled feta cheese

In a skillet, cook bacon slices until crispy and drain on a paper towel-lined plate. While bacon is cooking, squeeze out as much water as you can from the thawed chopped spinach. Mince the water chestnuts and combine with the spinach. When bacon is cool enough to handle, crumble into small pieces and add to spinach-water chestnut mixture.
In a small bowl, combine mayonnaise, garlic powder, onion powder, oregano and black pepper. Stir into spinach mixture, mixing thoroughly, and add feta cheese, breaking up any larger clumps of feta cheese. Season to taste with salt (I find that little or no salt is needed with the bacon and feta cheese).
Makes about 2 cups of spinach dip.

chicken-lime-tortilla soup hits the spot!

noreply@blogger.com (Lonesome Road Studio) — Wed, 28 Dec 2011 18:13:00 +0000

Love chili? So do I, and once you've perfected "the" recipe, it's tough to change. After all, you've tweaked and pinched and sprinkled to the point where you've reached perfection; why mess with it?

For those who love chili but are past the wild experimentation stage, try a hearty, satisfying chicken tortilla soup. This one has two kinds of chicken plus white beans, southwestern-style spices and the earthy flavor of corn tortillas. Like chili, this tastes delicious the longer it simmers, and is even better the next day. Feel free to add your favorite soup veggies; this tastes great with corn kernels or diced summer squash. Tailor it to your own tastes, I know that some people do not like the flavor of cilantro but if you do, load up! Garnish with sour cream, avocado, more cilantro, a little green onion, and tortilla chips baked with a sprinkle of lime and salt. A Lonesome Road Studio exclusive...

Recipe:

1 medium yellow onion, chopped

4 cloves garlic, minced

1 tablespoon olive oil

1 lb. ground chicken

one 14.5 ounce can whole peeled tomatoes, chopped (reserve liquid)

3 cups leftover shredded cooked chicken (I used grilled chicken; wonderful addition!)

6 cups chicken or vegetable broth

2 teaspoons dried oregano

3 teaspoons ground cumin

1 tablespoon chili powder blend

1/4 teaspoon ground cinnamon

one 15.5 oz. can white kidney beans (cannellini beans), drained and rinsed

Juice of one small lime

5 soft corn tortillas, cut into squares or strips

Directions: In a large soup pot, saute onion and garlic together in olive oil until tender. Add ground chicken and cook thoroughly, breaking up as chicken cooks. When chicken is completely cooked, add tomatoes with their reserved liquid, plus the broth, oregano, cumin, chili powder and cinnamon. Stir to combine and add leftover shredded cooked chicken. Bring to a boil then quickly reduce heat and simmer over medium-low heat for at least 30 minutes but, the longer the better.

About 30 minutes before serving, add white kidney beans, juice of one lime, and the soft corn tortilla strips. Stir to blend and simmer for at least another 30 minutes, then garnish and serve.

Makes approximately 6 to 8 servings.

Can't get enough chicken tortilla soup? Check out this recipe published here last winter...

http://lonesomeroadstudio.blogspot.com/2011/02/something-little-different-for-big-game.html

the easiest party nibble ever - cheese crisps

noreply@blogger.com (Lonesome Road Studio) — Tue, 20 Dec 2011 19:41:00 +0000

Crispy. Chewy. Cheesy. And incredibly easy. Party nibbles don't come easier than these cheese crisps simply made with slices of Monterey Jack cheese and a sprinkling of your favorite herb blend. That's it!

The super-simple recipe is from "Pasta & Co. By Request" by Marcella Rosene, one of the many many cookbooks residing on the Lonesome Road cookbook shelf. Published in 1991 and distributed by Sasquatch Books (gotta love that, heh), the cookbook contains tons of delectable recipes from the Pasta & Co. take-out food shop in Seattle, Washington.

I used part of an average 8 ounce rectangle-shaped block of Monterey Jack cheese, cut 1/4 inch thick slices, then cut the slices in half to make twelve small squares. I figured that the slices would spread out in the oven, so I left a lot of space around each one when placing them on the nonstick baking sheet. My spice blend of choice was Bragg Organic Sprinkle, a delicious seasoning blend of 24 herbs and spices. You can use your own favorite seasoning, or maybe just a bit of garlic salt. The cookbook suggests herbes de Provence with lavender or hot paprika but neither of these really tripped my trigger, I was looking for something very savory. Sprinkle a bit of seasoning on the cheese squares and bake in a 400 degree oven for 10 minutes. The cheese will emerge browned and bubbling (yum!) from the oven. Transfer the crisps to a wire rack covered with paper towels.
There was quite a bit of greasiness left on the baking sheet and I was considering using a low-fat version of the cheese for the next batch but not sure if the quality would be the same since lower-fat cheese tends to be not quite so melty. Another idea is to substitute Pepper Jack cheese for the Monterey Jack - I'm wondering how they would taste dipped in a little hot salsa? Pretty good, I'll bet.
Enjoy these tasty little noshes at your next holiday get-together, for a Super Bowl party (I won't even mention the Green Bay Packers) or just whip up a batch to have on hand for snacking or serving along with a nice steaming hot bowl of tomato soup. Just remember to make much more than you think you will need; these will go quickly!

low and slow cooked holiday brisket

noreply@blogger.com (Lonesome Road Studio) — Fri, 09 Dec 2011 22:47:00 +0000

Set aside a day to enjoy the pleasures of slow food cooking; maybe while you're wrapping all of those holiday treasures, or simply relaxing and enjoying an afternoon of football. This delicious beef brisket will take up some of your sweet time cooking, but once you have the ingredients together all you have to do is enjoy the wickedly wonderful aroma... and dinner later.

This recipe was a web exclusive published in the December online version of Cowboys & Indians magazine here; and in fact, the Silver Palate cookbook from which the recipe is adapted is also perched on one of the many Lonesome Road cookbook shelves. In true fashion, I experimented with the recipe a bit as well. I used some amazing Washington state Walla Walla onions from our big garden, chopped and put up in the freezer for all those winter soups, stews, chilis and more. And I lightly sprinkled a bit of hickory Liquid Smoke on the brisket before spreading with tomato paste. Because I used the Liquid Smoke, I eliminated the salt listed in the recipe. But don't forget to grind liberal amounts of fresh black pepper on the brisket!

Jane the Dog casually waiting for a brisket to jump out of the pan.

On the Lonesome Road, this brisket was perfectly accompanied by cheesy mashed potatoes and a crisp baby spring lettuce salad. The leftover brisket tastes even better the next day and makes awesome sandwiches on a crusty roll. Enjoy!

buttery, cinnamon-y holiday winter squash

noreply@blogger.com (Lonesome Road Studio) — Thu, 08 Dec 2011 20:17:00 +0000

As soon as the first chill in the air arrives, I begin to crave the tastes of spices like cinnamon, nutmeg, allspice. Okay, maybe a little ginger, but it's not one of my favorites - small doses. And with fall and winter (and holidays') migration to more roasted and baked comfort cooking, I love this buttery, spicy, creamy winter squash creation on the side.

Very easy to prepare from frozen winter squash puree, but if you had a bumper crop of acorn and butternut squash in your garden this year, by all means use your bounty. If you use fresh squash, be sure to bake it with butter and brown sugar in the center! If simply using a frozen puree, follow my adaptation of another mouth-watering recipe from one of my favorite cookbooks, "Prairie" by Stephen Langlois.

Ingredients:

One 10 ounce package frozen pureed winter squash, thawed

2 tablespoons butter

3 tablespoons honey

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3 tablespoons milk or cream

Salt to taste

Simply heat thawed pureed squash and add butter. When butter is melted entirely, incorporate honey, brown sugar, cinnamon, nutmeg and milk or cream. Season to taste with salt.

Makes approximately 3 to 4 servings and is easily doubled.

"Turkey with Gravy and Cranberry!"

noreply@blogger.com (Lonesome Road Studio) — Wed, 16 Nov 2011 20:33:00 +0000

Just as the Adam Sandler Thanksgiving song says, some things are meant to be paired together. A traditional Thanksgiving turkey dinner without the cranberries? Or all of those delicious leftover turkey sandwiches?
The Lonesome Road takes a couple of different turns when it comes to cranberries. One likes the jellied cranberry sauce in the can, you know the one - it makes that embarrassing noise as it sidles out of the can onto a plate, in a perfect log shape. The other one (that would be me) likes whole berry sauce, and I like flavors that accentuate and contrast with the tart flavor of fresh cranberries. That is why the following recipe is one of my all-time favorite preparations for cranberries.
Not quite a "sauce," this is more of a relish. Fresh lemony flavor combines with vinegar and sugar plus the whole arsenal of fragrant autumn spices to create a sweet and tart side dish that perfectly accompanies pork, duck and pheasant as well as turkey.
The original recipe is from one of my most cherished cookbooks, "Prairie" by Stephen Langlois. The cookbook is a collection of seasonal and regional recipes from the Chicago area (Prairie was located on Printers Row in Chicago but has since closed). Enjoy!

Ingredients:

1-1/2 cups malt vinegar (you can use red wine vinegar to cut some of the acidity; malt vinegar is very piquant)

Juice of 1 lemon

2 cups white granulated sugar

1/2 cup light corn syrup

1/2 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

One 12-ounce package fresh or frozen cranberries, washed and picked over

In a medium non-reactive saucepan combine the vinegar, lemon juice, sugar, corn syrup and spices. Bring to a full boil over medium heat.
Add cranberries, lower heat and cook on low for 10 to 15 minutes or until the skins have cracked and the mixture has thickened. Store in a non-reactive container for at least 2 or 3 days before serving so flavors have a chance to blend. Makes 1 quart.

vegetables as far as the eye can see!

noreply@blogger.com (Lonesome Road Studio) — Fri, 15 Jul 2011 11:00:00 +0000

It's that time of the year when parts of the kitchen garden are yielding produce by the piles and you could eat salads for three meals a day and it still wouldn't make a dent. But that's what you waited for all winter, right? So let's do some interesting things with all that beautiful summer bounty!

One of my favorite summertime vegetable preparations is from the terrific cookbook "Herbs Love Tomatoes, Peppers, Onions & Zucchini" by Ruth Bass, published by Storey Books. On every page there is a mouth-watering recipe using simple ingredients to make wonderful everyday meals. When you're up to your eyes with garden vegetables, the recipe "Marinated Vegetables with Tarragon" is one that you will turn to again and again.

Simply prepare 4 cups of vegetables, your choice: tomatoes, snow peas, zucchini, cauliflower, broccoli, carrots... whatever you like and have on hand that day.

Mix up the marinade:

3/4 cup extra virgin olive oil

1/2 cup tarragon vinegar

2 tablespoons fresh-squeezed lemon juice

4 tablespoons chopped green onions, white and part of green

1 teaspoon dried tarragon (double the amount if you have fresh tarragon available)

Salt and freshly ground black pepper

2 teaspoons sugar

Arrange veggies in a shallow dish, pour the marinade over them, cover and refrigerate for at least 2 hours and up to one day, stirring once.

Serves 4 to 6 veggie lovers.

It's good to play with your food!

noreply@blogger.com (Lonesome Road Studio) — Wed, 06 Jul 2011 11:00:00 +0000

"It's good to play with your food." That is the mantra of David and Patricia at Dell Cove Spice Company, home of fabulous spice blends and more to make your home cooking and entertaining even better!

The Lonesome Road experience began with a collection of Valentine-themed spice blends - The Pin-Up Girl Spice Kit, containing two each of five mixes: Indian Spice, Southwest Chipotle, Italian, Sweet and Spicy BBQ Rub, and Gourmet Pizza Topping. The Sweet and Spicy BBQ Rub is what is seen in today's Bite This! post, and it is terrific!

The rub was used on a one pound pork tenderloin. Even though time was limited to one hour of seasoning in a resealable plastic bag in the Lonesome Road refrigerator before grilling, the pork was flavorful and so savory, with a nice crust and juicy interior. The Sweet and Savory BBQ Rub is also perfect with chicken, with its unique hand-crafted blend of quality ingredients including sea salt, select dried veggies, real sugar, dry smoke spices and... coffee.
And how adorable is this packaging?!
So go on, get cooking, and explore Dell Cove Spice Company for spice kits, unique cocktail sugars, popcorn and popcorn toppings, edible party favors and more. Their online shop boasts of new exciting autumn and Christmas cocktail sugars, and they are happy to customize your order "from personalized labels to specialized culinary themes and bulk orders." Check them out today!