Coconut & Lime

Maryland Crab Soup

2012-01-25T00:01:00.001-05:00

Ingredients:

group #1
4 cups crab stock
1 onion, chopped
2 stalks celery, diced
2 carrots, sliced into coins
9 oz fresh or frozen lima beans
1 large russet potato, diced
3 tablespoons Old Bay
2 tablespoons Worcestershire sauce
28 ounces canned diced tomatoes

group #2
1 cup sliced cabbage
1 cup diced green beans
9 oz fresh or frozen corn kernels
9 oz fresh or frozen peas
16 oz blue crab claw meat

Directions:
Place the ingredients from group #1 in a 6 quart slow cooker. Cook on low for 8-10 hours. Add the ingredients from group #2. Stir. Continue to cook 1-2 additional hours.

My thoughts:

January is National Soup Month!

Can you believe that I have lived in Baltimore all my life and until very recently, I hadn't made Maryland Crab Soup? I've had it plenty of course but never have tried to make it myself. Traditionally it is simmered on the stove-top (or occasionally, outside on a burner) but I thought I'd try my hand at a slow cooker version. Honestly, I liked it better than the stove-top version I made first and have had in the past. It somehow tasted fresher and the flavors were deeper. The fact that it was much easier to make was just the icing on the cake. Or the lima bean in the soup so to speak.

Anyone in Birmingham, AL?

2012-01-24T09:38:00.002-05:00

I'm going to be in Birmingham Thursday-Sunday for Food Blog South. Anyone want to meet for dinner at Hot & Hot Fish Club on Thursday night?

Robust Vegetable Cheddar Soup

2012-01-23T00:01:00.002-05:00

Ingredients:
4 medium Yukon Gold potatoes, peeled and cubed
2 leeks, sliced (white parts only!)
3 cups broccoli, broken into florets
2 stalks celery, chopped
2 turnips, chopped
6 cups chicken stock
1 cup shredded extra sharp cheddar
3 cloves of garlic, chopped
2 tablespoons olive oil
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon prepared horseradish

Directions:
In a large pot or dutch oven, heat the olive oil. Add the vegetables. Saute a few minutes just until the vegetables start to soften. Pour in the broth and add spices. Simmer covered for 20 minutes then remove the lid and simmer until the liquid has reduced a bit and the potatoes and turnips are soft. Using an immersion blender or working in batches using a regular blender, blend the soup until smooth. Whisk in the cheese and horseradish.

My thoughts:

January is National Soup Month!

This is one of those times when I wasn't 100% sure what I threw together would turn out, much less be delicious. Luckily for me (and my husband who had to eat it) it turned out better than I could have imagined. I was going to make a more straightforward leek and potato soup but then I spotted some turnips I forgot I had and tossed them in. Since turnips add a peppery bite to most dishes, I thought I'd highlight that and add other sharp tasting ingredients like horseradish, mustard and very sharp cheddar. The final product wasn't pungent (thank goodness!) but it was rich, hearty and pleasantly robust. The perfect soup for a cold winter's night.

Mustard Rubbed Pork with Melted Apples and Vegetables

2012-01-20T07:50:00.000-05:00

Ingredients:
2 3/4 lb boneless pork roast
3/4 lb Russet potatoes, peeled and cubed
1 lb rutabaga, peeled and cubed
2 Stayman apples, sliced
1/2 lb pearl onions
2 tablespoons apple cider vinegar
1/4 cup hot mustard*
2 tablespoons hickory syrup
1/2 tablespoon prepared horseradish
salt
freshly ground black pepper

Directions:
Preheat oven to 375. In small bowl, whisk together the mustard, syrup and horseradish until smooth. Rub into all sides of the pork. Place the pork in a dutch oven and surround it on all sides with the vegetables and apples. Sprinkle with vinegar, salt and pepper. Cook for 1 1/2 hrs or until fully cooked.

*I used Hot Mister Mustard

My thoughts:

While this might be a bit of a homely meal, it is a tasty one! The mustard-hickory syrup** based rub really sealed in the juices and flavored the apples and vegetables as the meal cooked. As the name suggest, the apples nearly melted away! I liked scooping up what I could of the apple and adding it to each bite of pork. So good! And easy! I don't do many one pot meals but this one makes me wonder why not. The only trick is to make sure that your potato and rutabaga are in medium to small sized cubes so they cook evenly and will be fully cooked by the time the pork is done.

**One could sub in maple and I think it would be fine but I love the smokiness of the hickory syrup I bought.

Homemade Shrimp Stock

2012-01-18T00:01:00.003-05:00

Ingredients:
shells and heads from 3 lb medium shrimp
4 stalks of celery
2 lemons, cut up
2 bay leaves
1 1/2 tablespoons black peppercorns
1 1/2 tablespoons mustard seed
1 large onion, cut up
1 spring fresh or dry thyme

Directions:
Place all ingredients in a large (8-10 quart) stock pot. Add water until the pot is nearly filled.

After about 3 1/2 hours or until the liquid has reduced about 1/3, strain into a large bowl. Cool immediately by placing the bowl in an ice filled sink. Refrigerate overnight, then skim off any scum that rose to the surface. Package in air tight containers, freezer bags or pressure can to store.

My thoughts:

I always get a number of comments/emails whenever I call for a seafood stock and since I was making one today, I thought I'd take a minute and write up what I did. Some times I vary the flavors a bit (depending on if I know what dish it is going to go into etc) but this is what I do most often. Shrimp stock adds better flavor to a seafood dish than water or chicken stock. It is a little time consuming but it is hands-off time and you are rewarded with a golden stock that smells richly of shrimp.

Rosemary Potato Swede Mash

2012-01-16T00:01:00.003-05:00

Ingredients: 1 1/2 lb Yukon Gold potatoes, peeled and cubed 1 1/2 lb swede (aka yellow turnip, rutabaga) 1 onion, thinly sliced 1/4 cup sour cream 1 tablespoon butter 1 tablespoon minced fresh rosemary salt freshly ground black pepper Directions: In a large pot, bring water to a full boil. Add potatoes, swede and onion. Cook until tender the potatoes and swede and easily pierced with a fork. Drain and return to pot. Add butter and sour cream. Mash.

My thoughts:

I don't think Americans eat enough rutabaga (or as it is called elsewhere, swede. I don't know why not, it adds a peppery flavor to dishes and is a great way to add extra vegetables to things like soups or mashed potatoes without changing the texture.

Chicken & Waffles

2012-01-11T00:01:00.005-05:00

Ingredients:
for the chicken:
1 whole chicken, cut up

marinade:
1 small onion, sliced
5 cloves garlic
1 1/2 cups buttermilk
2 tablespoons hot sauce

batter:
2 cups Wonder (or other superfine) flour
2 cups flour
1 teaspoon hot paprika
1/2 teaspoon garlic powder
freshly ground black pepper
salt
4 eggs
1/2 cup buttermilk
1 teaspoon hot sauce

for the waffles:
2 1/4 cup flour
2 cups buttermilk
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs

peanut oil (for frying)

Directions:
The night before you want to fry the chicken: place the chicken, onion, garlic, 1 1/2 cups buttermilk and 2 tablespoons of hot sauce in a marinating container or resealable bag. Refrigerate overnight.

Heat 1 inch of peanut oil in a 14 inch cast iron skillet.

Place the Wondra flour in a shallow bowl. Place the flour, paprika, garlic powder, pepper and salt into a second shallow bowl and whisk together. In a third shallow bowl, beat the eggs, hot sauce and buttermilk together. Dip the chicken pieces in the Wondra flour, then the egg mixture then the flour. Dry the chicken in batches until golden brown. Drain on paper towel lined plates.

for the waffles:
Whisk together the dry ingredients in a large bowl. In a small bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and stir to combine. Follow the instructions included with your waffle iron to complete the waffles. For most large, Belgian-style waffle irons you would use 1 cup of batter for each waffle. I love my waffle maker. You can keep the waffles warm in a 200 degree oven until ready to serve if needed.

Yield: 4 large Belgian-style waffles

My thoughts:

Continuing this year's theme of the 1930s with chicken and waffles. While chicken and waffles certainly were not entirely new inventions of the 1930s, the popularity of them soared when Wells Restaurant in Harlem opened in 1938. It really is a fun combination. The Wells Restaurant served the waffles with a variety of syrups (rum, mint, spiced, clove-maple, orange and raspberry)but I served mine with the delicious hickory syrup I bought at the apple butter festival in West Virgina.

Reubens

2012-01-09T00:01:00.002-05:00

Ingredients:
1 lb sliced corned beef
4 slices Swiss Cheese
8 slices rye bread (or rye and pumpernickel swirl)
1 cup sauerkraut, at room temperature or slightly warmed
butter

Russian dressing:
2 slices dill pickle, minced
1 shallot, minced
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
white pepper

Directions:
Stir together the dressing ingredients. Spread on 4 slices of bread. Top each with a layer of corned beef then sauerkraut then Swiss. Top with the remaining slices of bread. Melt the butter in a skillet and cook each side until golden brown, covering briefly if needed to warm the sandwich through. Slice and serve.

My thoughts:

I included this on the menu of our 1930s extravaganza despite the sandwiches origins being in some bit of dispute. However, the first verified mention of a Reuben sandwich on a menu dates from 1937 so that is good enough for me! I like homemade ones (and the variation of using the rye/pumpernickel swirl bread) much better then too greasy ones one often encounters at a deli or sandwich shop. Taking a moment to warm the sauerkraut or let it come to room temperature helps the sandwich heat all the way through.

Frito Pie

2012-01-06T00:01:00.002-05:00

Ingredients:
group #1
2 lb very lean ground beef, browned
5 cloves garlic, chopped
1 carrot, diced
1 large onion, diced
1 habanero chile, minced
3 serrano chiles, minced
15 oz canned dark red kidney beans, drained
15 oz canned fire roasted tomatoes
15 oz canned fire roasted tomatoes with green chiles
1 1/2 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon hot Mexican chili powder
1 teaspoon ground ancho chile
1 teaspoon hot paprika
1 teaspoon ground chipotle
1/2 teaspoon ground cumin

group #2
3-4 cups Fritos
2 cups shredded sharp cheddar
1 white onion, chopped

Directions:
Place all ingredients from group #1 in a 4 quart slow cooker and cook for 8 hours*. Add some masa if the chili needs thickening.

Preheat oven to 350. Cover the bottom of a 9x13 inch casserole with a single layer of Fritos. Top with chili. Sprinkle with onion, then cheddar. Arrange additional Fritos around the edge of the pan. Bake for 15 minutes or until the cheese is melted.

*If you'd rather use the stove top, saute the vegetables and chiles until soft. Add the meat, cook thoroughly. Add remaining ingredients and simmer 1 hour.

Note: This serves a lot of people. One can halve the recipe and bake it in a 8x8 inch pan instead.

My thoughts:

Fritos date back to 1932 and Frito pie is said to have followed not long afterward, making it the perfect addition to our 1930s meal. There really isn't a definitive recipe so I created this one with a slightly spicy chili. This is the classic version of Frito Pie, for a "walk-around" version, skip the baking and serve the chili directly in individual sized bags of Fritos and top with onion and cheese.

Homemade Twinkies

2012-01-04T00:01:00.006-05:00

Ingredients:

for the sponge cake:
2 cups flour
1 cup milk, at room temperature
1 cup sugar
8 tablespoons butter, at room temperature
2 eggs, at room temperature
1 tablespoon baking powder
2 teaspoons vanilla

for the cream filling:
1/2 cup milk
1/2 cup confectioners sugar
1/2 cup cold butter
2 1/2 tablespoons flour
1 teaspoon banana flavoring/extract
1/2 teaspoon salt

Directions:

for the cream filling:
In a small pan, mix flour with milk and boil until thick. Cool. Beat until fluffy and add other ingredients one at a time, beating well after each addition. Refrigerate 1 hour. The cream should be cold and rather stiff when you pipe it into the cake, the act of piping will soften it to the correct consistency.

for the sponge cake:
Preheat oven to 350. Thoroughly grease 8 to 12 wells in a "cream canoe" pan. Whisk together flour and baking powder in a bowl. Set aside. Stir the vanilla into the milk. Set aside. Cream the butter and sugar in a large bowl until fluffy. Beat in eggs one at a time, until it is very light and fluffy. Add flour mixture alternately with the milk, beginning and ending with the flour mixture, thoroughly incorporating each addition before adding the next. Pour into prepared pans.

Note: check the instructions on your pan, but I would recommend filling them about halfway, there is a lot of leavening in the the batter.

Bake for 15 minutes, or until the cakes are just golden and a toothpick inserted in the center of the center cupcake comes out clean. Remove from the oven, invert to a wire rack and cool completely before filling. Use a pastry bag or cream filling gun (one comes with the pan I linked to) and fill three holes on the underside of the cake with cream. Slightly overfill each hole, then use your thumb to tamp it in.

My thoughts:

We planned a lot of food for our themed night(s) (since NYE was on a weekend this year, we extended the food into the next day)and when I saw that Twinkies were invented in 1930, I knew I had to make them! I've made other homemade Hostess cakes before but never just plain Twinkies. The original Twinkies were banana flavored so that it what appears here but if you prefer to make more "modern" Twinkies, use vanilla extract instead of banana. They were like the best Twinkies you would imagine: fluffy, not too sweet and with a wonderful creamy center. And fresh tasting! It seems a bit fiddly to make but honestly, they were no more difficult than making regular cupcakes.

Cobb Salad

2012-01-02T00:01:00.001-05:00

Ingredients:
1 head Boston lettuce, torn
1 bunch watercress, roughly chopped (if needed)
1 head romaine, chopped
1 pint cherry tomatoes, halved
5 strips thick cut bacon, cooked and crumbled
1 lb chicken breast, poached* and cubed
4 hard-boiled eggs, sliced
1 avocado, cubed
1/2 cup crumbled Roquefort (or other blue) cheese
2 tablespoons chopped chives

for the salad dressing:
1/3 cup red wine vinegar
2/3 cup olive oil
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon mustard powder
1 clove garlic, finely minced
salt
freshly ground black pepper

Directions:
Place all of the salad dressing ingredients in a dressing shaker or lidded jar. Shake until well combined. Refrigerate until ready to use.

Place the lettuces and most of the watercress in a large bowl. Toss gently. Arrange the tomatoes, bacon, chicken, eggs, and avocado on top of the lettuces. Sprinkle with the remaining watercress, chives and cheese. Sprinkle with dressing.

Serves 4.

Note: I made the bacon, boiled eggs and poached the chicken the night before I made the salad.

My thoughts:

As we do every New Year's Eve, my husband and I had our decade themed night. We started at the '80s and have worked all way down to the '30s. The Cobb Salad was invented at the Brown Derby in 1937** and was very popular with the people of Hollywood. I've tweaked the original a bit to reflect what is available now (I used cherry tomatoes instead of peeled regular tomatoes, left out the chicory) and modernized the dressing a bit. The spirit is the same, however! I found it to be a good salad for winter actually, because it didn't require a lot of out-of-season ingredients and it was quite hardy.

*I poached it in water and vermouth with some pepper, garlic cloves and a few bay leaves.

**The story goes that Mr. Cobb, the owner of the Brown Derby made this salad late one night out of whatever odds and ends he found in the kitchen. His dining companion, Sid Grauman of Grauman's Chinese Theatre fame, liked it so much he ordered it again and it was added to the menu.

Olives + Mozz

2011-12-29T00:01:00.012-05:00

Ingredients:
1 cup Castelvetrano olives
3/4 lb mozzarella balls
2 tablespoons juice from the olives
1/2 tablespoon crushed red pepper
1/2 teaspoon dried parsley

Directions:
Toss all ingredients together. Serve at room temperature.

My thoughts:

This is a super easy yet tasty appetizer for NYE or whenever. Castelvetrano olives (under the name of Verdi) are available at Costco now and are seriously addictive. They might have big pits but the flavor of the olives make up for it. They are buttery and the perfect accompaniment for creamy mozzarella.

Winter Vegetable Beef Stew

2011-12-27T00:01:00.001-05:00

Ingredients:
group #1
1 1/2 lb beef top round or sirloin, cubed
1 large onion, diced
1 shallot, diced
3 cloves garlic, minced
2 carrots, cut into coins
2 parsnips, cut into coins
2 Yukon Gold potatoes, peeled and diced
1 stalk celery, diced
1 3/4 cups cubed golden acorn squash
1 cayenne pepper, minced

group #2
12 oz beer (I used this)
1 tablespoon brown sugar
1 tablespoon cocoa
1 (loose) tablespoon whole rosemary leaves
1 1/2 teaspoons mustard seeds
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon smoked paprika
1/8 teaspoon caraway seeds
sea salt
freshly ground black pepper

group #3
1 1/14 cup frozen peas

Directions:
Saute the ingredients from group #1 in a bit of canola oil until the vegetables are softened and the meat is lightly browned. Add to a 4 quart slow cooker. If the meat and vegetables gave off a lot of liquid and it isn't too oily, I add a little less than 1/4 cup of it into the slow cooker. Add the ingredients from group #2. Stir. Cover and cook for 7-8 hours. Stir in the ingredients from group #3. Cover and cook for an additional 1/2 hr. Stir and serve.

My thoughts:

I liked this stew a lot because while the beef added flavor and texture, it really wasn't a super meaty stew, it was mostly vegetables. Plus it is super easy to make, I did all of the prep the night before and just had to brown the meat in the morning.

Pepparkakor

2011-12-21T00:01:00.002-05:00

Ingredients:
1/4 cup heavy cream
2/3 cup Swedish light syrup or molasses
1/2 cup sugar
3/4 cup butter, at room temperature
1 egg, at room temperature
1 tablespoon roasted ground ginger
1 tablespoon ground cloves
1 teaspoon ground cinnamon
1 tablespoon ground cardamom
1 teaspoon baking soda
3 cups flour

Directions:

In a small pot, melt the butter and the syrup together. Allow to cool. Pour into a mixing bowl and add the remaining ingredients. Refrigerate 5 hours or up to overnight. Preheat oven to 350. Line baking sheets with silipats or parchment paper. Roll out the dough onto a floured surface and cut into shapes. Bake for 8 minutes or until brown and crisp. Cool on a wire rack.

My thoughts:

My interest in all things Swedish continues with these cookies. When we went to the St. Lucia festival they served these and as part of the performance, the children carried mock pig-shaped pepparkakor, danced and sang a song. I then knew I had to make them! Similar to gingerbread, these crisp cookies are very spicy and fragrant.

Oyster Wild Rice Casserole

2011-12-19T00:01:00.000-05:00

Ingredients:
16 oz shucked oysters, drained, liquor reserved
2 slices cooked thick cut bacon, crumbed
1/4 cup butter
1 large shallot, minced
1 cubanelle pepper, diced
1 cayenne pepper, minced
2 tablespoons flour
12 oz evaporated milk
1 1/2 cups cooked wild rice
1/3 cup shredded Parmesan cheese
1/3 cup defrosted frozen spinach (squeezed dried and packed tightly)
pinch nutmeg
salt
freshly ground black pepper
1/2 cup bread crumbs

Directions.

Grease a 1 1/2 quart casserole. Melt 2 tablespoons of butter in a skillet. Saute the shallot and peppers until fragrant. Add the oysters and saute for 5 minutes. Melt the remaining butter in a small pot. Whisk in the flour. Add the evaporated milk and a few tablespoons of the oyster liquor. Whisk until the milk is near boiling and the mixture thickens. Stir in the cheese. After the cheese melts, stir in the bacon, rice, spices and spinach. Stir in the oyster/pepper mixture. Pour the mixture into the prepared dish. Sprinkle with bread crumbs. Broil or bake at 350 until bubbly and browned.

Tips: Cook the bacon and make the rice the night before. While I like using evaporated milk because it is very creamy but low in fat, regular milk could be substituted.

My thoughts:

I don't have much of a casserole background. We just didn't eat them (save mac and cheese if that counts) growing up. However, I occasionally hear of one that intrigues me. I came across a mention of oyster casserole and it sounded good but 1. seemed too plain (mostly just oysters, sauce and cracker crumbs) or 2. included cream of whatever soup which I've never had and sounds slightly gross. So I thought I'd make one I'd enjoy. Adding the wild rice and extra veg turn it from a side dish to a main dish that can be a meal on its own.

Cranberry-Cranberry Bread

2011-12-14T00:01:00.004-05:00

Ingredients:
2 3/4 cups flour
3/4 cup halved fresh cranberries
3/4 cup dried sweetened cranberries
1 1/4 cup milk
3/4 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon roasted Saigon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 eggs

Directions:
Preheat oven to 350. Grease and flour one large loaf pan. Beat together the eggs and sugar. Add the vanilla, butter and milk and stir. Slowly stir in the baking soda, baking powder, salt, spices and flour. Mix until just combined. Fold in both types of cranberries and pour into prepared pan. Bake for about 1 hour or until a knife inserted in the middle comes out clean. Allow to cool on a wire rack for about 5 minutes, then invert and continue to cool. Serve warm or at room temperature.

My thoughts:

It has been ages since I've made a quick bread or at least it seems that way. This summer so was hot then this fall seems to be going by in the wink of an eye. Happily, my return to the quick bread was a successful one. I was a little worried when I saw how much it peaked over the top of the pan but not a drop escaped and I think the height made it even prettier when sliced. I brought this to a family dinner and everyone raved about it. The contrast between the fresh and dried cherries is more pronounced then one might think, the fresh are tarter but the dried have a deeper, more concentrated flavor.

Grapefruit Lemongrass Jam

2011-12-12T00:01:00.001-05:00

Ingredients:
8 cups supremed grapefruits segments (I used Duncan)
5 cups sugar
1/2 box liquid pectin (3 oz., one of the little packets in the box)
3 stalks lemongrass (thick bottom parts only)

Directions:
Prep jars/lids for canning. Add the grapefruit segments and lemongrass into a large, heavy bottomed pan. Add the sugar. Bring to a boil, stirring carefully to avoid splashing, break up the segments, occasionally. Boil until it begins to reduce and thicken. Stir in the pectin. Continue cooking at a low (rolling) boil for 10 minutes or until it looks jammy. Fish out the lemongrass. Fill the jars leaving 1/4 inch headroom. Process in the hot water bath for 10 minutes.

Yield: 6-7 8-oz jars.

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:

Grapefruit is not one of my favorite fruits. I mean, I like it but I find it a bit too much to eat regularly. But I can't resist buy fruit when they are in season, especially during the winter when nothing local is in season. So I bought a couple of truly huge bags of grapefruit, ate some and then boiled some up with lemongrass to create this sunshine-y jam. I like making jam with citrus fruits even though it is more unusual than jam made with berries and of course, citrus fruit is most often turned into marmalade. It is easier than marmalade (no pith removal/slicing the peel) but still has that strong citrus flavor. Plus I love having peels to toss in my compost bin during the winter, it really seems to help things along.

Anyway! This jam is the perfect match of sweet and tart and the lemongrass provides this lovely floral note that just pushes it to the next level. Perfect on scones or pretty much anything. It would make a wonderful holiday or hostess gift.

Chicken Farro Soup

2011-12-07T00:01:00.002-05:00

Ingredients:

group #1
2 medium turnips, diced
2 carrots, cut into coins
2 parsnips, cut into coins
2 stalks celery (with greens), diced
2 cups pearl onions
6 cups chicken stock
1/2 teaspoon dried thyme
1/2 teaspoon (dried) Valencia orange peel
2 bay leaves
salt
freshly ground pepper

group #2
3 cups diced, cooked chicken breast
1 cup farro
4 cups chicken stock
.25 oz porcini mushrooms, re-hydrated in 1 cup water, liquid reserved.

Directions:
Place the ingredients from group #1 in a 4 quart slow cooker. Stir. Cook for 6-8 hrs on low.

About 40 minutes before you would like to serve the soup, add the chicken, re-hydrated mushrooms (chop the mushrooms if needed) and the mushroom liquid.

Meanwhile, bring 4 cups stock and farro to boil in medium saucepan. Reduce heat and simmer until tender, stirring occasionally, about 25 minutes. Drain or add the liquid leftover to the soup. Stir the farro into the soup. Serve immediately.

My thoughts:

I think what I like the most about soup is that it is a great way to use up a bunch of ingredients without a lot of effort. I always end up with small amounts of ingredients from other recipe creations and I hate throwing them out but some times there just isn't enough of them make much of anything. Luckily with most soups, you don't need too much of any one ingredient to make a delicious soup.

I roasted a chicken yesterday and ended up with a ton of leftover meat. I also had a lot of odds and ends of vegetables that I figured I could use up. I also wanted to try the new Valencia orange peel I bought (McCormick).

I have a big bag of farro leftover from when I was writing my most recent cookbook that I thought might be a good addition to the soup. I'd never had farro in soup before but I like farro so it was worth a shot. Luckily it worked well! It had a lovely chewy texture and while it made the soup more filling that I think it would have been otherwise, it didn't make the soup seem "heavy".

Note: I made this in the slow cooker but you could make it on the stove top, just saute the vegetables until softened then add the chicken, stock and cooked farro. It is just slightly easier to make in the slow cooker and makes your house smell great all day.

Satsumas in Ginger-Mandarin Syrup

2011-12-05T00:01:00.000-05:00

Ingredients:
15 Satsuma mandarin oranges, peeled and sectioned*
6 cups water
1 cup sugar
3 tablespoons ginger juice
peels from 3 mandarins

Directions:
Prep your jars and lids. Evenly divide the segments between the jars. I found that each jar could hold 3 mandarins’ worth of segments. Bring the sugar, ginger juice, peel and water to a rolling boil. Stir to dissolve the sugar. Discard the peel. Ladle into cans, leaving ¼ inch headspace. Seal and process in a water bath for 10 minutes.

Yield: 5 pints

*Remove any large bits of pith. My oranges were virtually pithless.

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:

This was a fast, fun recipe to make. I had a huge bag of Satsuma (the really small, flatish mandarins) that I just wasn't getting through quickly enough. I was trying to think of a recipe that would use a bunch when I remembered those little tins of mandarins I'd seen at the store. I've actually never had the store bought variety before (they always looked too sweet with all of that heavy syrup) but I was intrigued. I made a light syrup and added some of the nearly pithless peels and some fresh ginger juice for extra zing. The result is so good! The best part is that the membranes surrounding the slices is so thin, you don't have to supreme them prior to canning, it is super tender and soft. Plus satsumas are seedless and have a thin, loose, easy-to-peel skin so I was able to peel and section all 15 in just a few minutes.

Just imagine how great it will be to eat citrus when it is out of season?

Ärtsoppa (Swedish Yellow Pea Soup)

2011-12-02T00:01:00.021-05:00

Ingredients:
16 oz whole or split yellow peas*
1 onion, chopped
4 strips thick cut bacon, cooked and cut into 1/2 inch chunks
6 cups ham or chicken stock
1 1/2 teaspoons fresh thyme
1 teaspoon marjoram
white pepper
sea salt
grainy hot mustard

Directions:
Place the peas, stock, onion and spices/herbs. in a 4 quart slow cooker. Cook on low 10-12 hrs or on high 6-8. Stir in the bacon. Cook for 15-30 additional minutes. Serve in bowls with a dollop of (Swedish) hot mustard ready for dipping or swirling.

*Whole yellow peas is more traditional but more difficult to locate. If you use split peas the soup will taste the same but be a bit thicker.

My thoughts:

I've been reading a lot about Swedish food lately and the pea soup that seems to be nationally consumed on Thursdays called to me. It has been unseasonably warm (and I am not complaining, this time last year we went to the Caribbean for two weeks to escape the cold) but it is slowly returning to the normal temperature for this time of year making it time for soup. Traditionally, I think the soup is made with salt pork but I made do with thick, thick chunks of bacon instead. It is easier to find and I think just as (or more) tasty.

Kåldolmar (Swedish Stuffed Cabbage)

2011-11-30T00:01:00.016-05:00

Ingredients:
1/4 cup white rice
1/2 cup water
1/2 cup milk
1 onion, chopped
1 egg, beaten (if needed)
1 head cabbage, cored
12 oz ground pork
1/2 teaspoon marjoram
1/2 teaspoon thyme
salt
white pepper
golden syrup

Directions:

Bring rice and water to a boil in small pot. Cover and simmer until the water is absorbed. Add the milk and simmer, covered, until most of the milk is absorbed, about 20 minutes. It will look sort of like rice porridge/a loose pudding. Set aside and allow to cool slightly. Meanwhile, saute the onion until softened. Allow to cool slightly. Mix the egg (if needed), rice, meat and onion together thoroughly. Set aside.

Meanwhile bring a large pot of water to a boil. Add the cabbage. Cook until the leaves are softened. Remove the leaves. Cut off any very tough bits at the root end.

Place a small amount of filling towards the stem side of the center of each leaf. Fold the sides in over the filling and then roll away from you to close each bundle.*If the leaves are sufficiently soft, they will stay closed on their own.

Heat some butter in a skillet. Brown the cabbage rolls on each side.** Drizzle with syrup. Arrange in a wide dutch oven. Barely cover with stock. Simmer 20-30 minutes or until cooked through.

*My leaves were very big and I ended up with about 12 rolls. Keep the filling amount proportionate to the size of the leaves, take care not to over fill.

**I used a very large cast iron skillet so I could brown all of the rolls at once. If the pan is deep enough, you could also simmer the rolls in the pan you fried them in rather than a fresh dutch oven.

My thoughts:

Today's recipe is in honor of Kåldolmens dag, a day of celebrating Swedish heritage with cabbage rolls and coffee, Swedish national symbols of immigrant background. I came across a mention of this date while researching something else and knew I had to make these rolls!

I do love cabbage. I know it isn't stylish but I am always happy to eat a bowl of buttered cabbage. So it stands to reason I also enjoy cabbage in other dishes as well. When it comes to stuffed cabbage I've made both the Polish kind with a tomato based sauce and the steamed Chinese style cabbage rolls but when I heard about Swedish stuffed cabbage, I know I had to make it. I had to cobble the recipe together about from anecdotal information but I think this is reasonably close to the real thing. I even had some Swedish syrup on hand thanks to my tendency towards ingredient hoarding but regular old golden syrup would work just as well. I have heard of making a quick white sauce to drizzle over the rolls made with either drippings, cabbage water or stock but honestly, I don't think they needed it. They were moist, flavorful rolls and while it looks like a lot steps, I think it took me just over an hour after I started cooking to sit down and eat. The steps are simple and many can be completed at the same time (making the rice, cooking the onion, boiling the cabbage were all done simultaneously) and well all quite simple. Traditionally they served with boiled potatoes and lingonberry sauce but they would be good along side nearly anything.

Dilled Shrimp on Crispbread

2011-11-28T00:01:00.006-05:00

Ingredients:
8 crispbreads (I use rye or sourdough Wasa crisps)
4 hard-boiled eggs, sliced
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
3 tablespoons minced fresh dill
3 tablespoons minced celery
2 tablespoons minced shallot
8 ounces small salad shrimp
white pepper
salt
butter

Directions:
Spread a very, very thin layer of butter on each crisp. Create a single layer of egg on each of the rye crisp breads. Set aside. In a small bowl, whisk together the mayonnaise, mustard, dill, shallot and celery. Stir in the shrimp.Top each crisp bread with an equal portion of the shrimp mixture. Serve open-faced.

My thoughts:

Since I work from home, I am always trying to think of new things to eat for lunch at home. Often it is leftovers but some times I want something different. Lately I've been making these open-faced sandwiches. I can make the shrimp salad and hard-boiled eggs ahead of time so I just have to assemble at lunch time. The thin layer of butter sounds slightly odd but it really holds the egg in place and in turn, the whole sandwich. They are the perfect, light, flavorful lunch.

Buffalo Turkey Sliders

2011-11-25T10:05:00.001-05:00

Ingredients:
3 cups shredded cooked turkey
1 cup buffalo wing sauce
1/2 cup blue cheese dressing
12 slider rolls
freshly ground black pepper

Directions:
In a saucepan, heat the sauce, turkey and pepper until warmed through. Stir occasionally to insure the sauce is evenly distributed. Divide amongst the rolls. Top with a dollop of dressing and serve.

My thoughts:

A super easy Thanksgiving leftover recipe for you today! Last year I received a few requests for a simple way to use up leftover turkey as many of you do not want to be doing much cooking the day after the holiday. Well, here you go: easy, tasty and adaptable. We used super hot wing sauce but you can use whatever variety is your favorite.

Cardone Cheddar Gratin

2011-11-23T00:01:00.001-05:00

Ingredients:
8-10 cups* 2 inch chunks cardone(cardoon)soaked in salt water overnight
1 cup evaporated milk
1 cup milk
2 cups shredded cheddar
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon nutmeg
1/2 teaspoon smoked paprika
3/4 cup fresh bread crumbs
juice of 1/2 lemon
salt
freshly ground black pepper

Directions:
Soak the cardone in salted water overnight.

Preheat oven to 350. Bring a large pot of salted water to boil. Add the lemon juice and cardones. Boil the cardones until tender, about 20 minutes. Drain throguhly. Grease a large lidded casserole. Pour in the cardones.

Meanwhile, n a medium pan, melt the butter. Add the flour along with the spices and stir until smooth. Add the milk and evaporated milk and whisk together until slightly thickened. Whisk in the cheddar until smooth. Pour over the cardones. Stir to evenly distribute. Top with bread crumbs. Bake covered about 15 minutes, then uncover and cook until hot and bubbly, about 10-15 additional minutes.

*About 1 large bunch of cardone

My thoughts:

When the nice people at Sea Mist asked if I wanted to try cardone, I accepted, as I am always eager to try a new-to-me vegetable despite not really knowing what it was. When it arrived, I still didn't really know what it was. Cardone is a relative of the artichoke but looks like giant, monstrous celery. I read up on it and a lot of people suggested either removing the strings in the ribs or soaking it in salt water overnight. I went with the salt water. I have to admit, the next day it still seemed tough and I wasn't sure if I'd be able to make anything with it remotely edible. I am happy to say I went ahead and all turned out well. It did have an artichoke-like flavor and a crisp but not tough texture. It went wonderfully with the creamy cheddar sauce. If you have a bunch of cardone, I suggest trying this out!

Pineapple Infused Turkey

2011-11-21T00:01:00.004-05:00

Ingredients:
1 17 lb turkey
guava wood smoked sea salt
Chinese five spice powder
coarsely ground pepper
core of 1 fresh pineapple*
1 onion, quartered
olive oil

Directions:
Preheat oven to 325. Place the turkey on the rack and position in the roasting pan. Drizzle olive oil over the turkey. Rub the spices into the skin of the bird. Stick the pineapple core and onion in the cavity of the turkey. Roast for about 3-4 hours or until the juices run clear and the leg is easily wiggled. Allow to sit for about 10 minutes before carving.

*I used my pineapple corer to slice the pineapple and remove the core intact.

My thoughts:

In keeping with our theme this year, I used pineapple in our turkey. The pineapple core was the perfect size for the cavity and I liked having no waste leftover from the pineapple I cut up for the cranberry sauce. It really did infuse the turkey with a light, sweet flavor which went well with the rest of the meal. We used a bit of the drippings along with some pineapple juice and soy sauce to make a tasty turkey gravy.