Kristine Kidd - Blog

Cranberry Sauce with Grapefruit, Honey, and Ginger

2011-11-22T17:43:03Z

Cranberry Sauce with Grapefruit, Honey, and Ginger

November 22, 2011

When thumbing through the Thanksgiving cookbook I wrote for Williams-Sonoma in 1997 (link), I rediscovered my recipe for Cranberry Sauce with Grapefruit and Honey. We have a prolific grapefruit tree in the yard of our new home, and so my decision about how to flavor the cranberries this year was easy.

One of my all time favorite sweet ingredients shows up in this sparkling condiment too- crystalized ginger. The resulting dish is tangy from the grapefruit and cranberries, sweet from the honey, and slightly spicy from the ginger- a terrific compliment to roast turkey.

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Butternut Squash Hummus

2011-11-22T01:34:57Z

Butternut Squash Hummus

November 21, 2011

My friend Sonja requested this recipe as soon as I served it to her a few nights ago, and then my cousin Rachel asked for it when I told her about it. All three of us will be putting it out as a nibble before our Thanksgiving feasts, with carrot and celery sticks and blue tortilla chips as dippers.

I created the recipe after an outstanding dinner at Farmshop, in Brentwood. The meal began with a stunning pumpkin hummus topped with sautéed garbanzo beans, and I enjoyed the dish so much, I wanted to create my own version.

I like butternut squash more than pumpkin, and had half a squash in the fridge, so I roasted it to intensify its sweet, earthy flavor. I boiled dried garbanzos- canned will work fine, but freshly cooked dried beans have a cleaner, less salty taste. Look for them at Indian and Middle Eastern markets, if they aren’t in your grocery store.

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Fabulous Make-Ahead (Gluten-Free) Gravy

2011-11-21T23:54:30Z

Fabulous Make-Ahead (Gluten-Free) Gravy

November 21, 2011

One of the biggest challenges on Thanksgiving day is producing a silky, deeply flavored gravy amidst the chaos of final preparations- pulling the turkey and dressing out of the oven, mashing potatoes, putting the finishing touches on vegetable dishes, and garnishing the turkey platter. To avoid this chaos, I decided to create a make-ahead gravy with all the good tastes of the traditionally prepared sauce, and I am thrilled with the results

Both a cousin and a sister-in-law stick to gluten-free diets, so I added gluten-free constraints to the challenge of formulating the perfect gravy, but, the recipe is also great with more customary wheat flour too.

The crucial step to this sauce is cooking up a rich turkey stock at least 1 day before the feast. I purchase extra turkey necks, brown them in a Dutch oven, cover with water, and let the brew bubble for a few hours. Meanwhile I am blanching green beans, simmering the cranberry sauce, and cutting up carrot and celery sticks to use as dippers for the butternut squash hummus I will put out as a starter on Thanksgiving (look for that recipe tomorrow).

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Herbed Polenta with Marsala Chicken, Wild Mushroom, and Shallot Ragout

2011-11-18T02:43:09Z

Herbed Polenta with Marsala Chicken, Wild Mushroom, and Shallot Ragout

November 17, 2011

When the cool wind started roaring around our new hilltop home last week, I got out a heavy saucepan, and stirred up a batch of herb-scented polenta to warm us up. The simmering potion took the chill off the house too.

I keep a package of Bob’s Red Mill medium grind cornmeal (available at many grocery stores) in the cupboard at all times; that along with other staples- a bit of onion, scallion or shallot, a handful of fresh herbs, and a little grated cheese, are all the ingredients needed to transform cornmeal into a creamy polenta.

There is one step in the preparation that requires attention- adding the grains of corn to the boiling liquid in such a way as to avoid clumps. The technique is simple: scoop up about ¼ cup of the cornmeal at a time, and sprinkle it from the measuring cup into the bubbling water, whisking all the time.

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Arctic Char with Chanterelles, Green Beans and Frisee Salad

2011-10-19T23:07:28Z

Arctic Char with Chanterelles, Green Beans and Frisee Salad

October 19, 2011

The wild chanterelle mushrooms and sweet blue lake green beans I found at the farmers’ market this week reminded me of an intriguing fall salad I recently enjoyed at Jar restaurant. Chef Suzanne Tracht offered special dishes at a dinner benefitting the Women’s Heart Center at the Cedars-Sinai Heart Institute, and I was a lucky guest at my friend Margaret’s table.

I had been thinking about the salad ever since I tasted it, and I wanted to create something similar. I started by whisking up an easy vinaigrette with tangy whole grain Dijon mustard and Sherry wine vinegar, anticipating that the rich flavor of the vinegar would compliment the earthiness of the mushrooms.

The vinaigrette was sumptuous and vibrant, and I realized the concoction would make a fine seasoning for both the salad and the arctic char fillets I was fixing.

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Spaghetti Carbonara with Greens

2011-10-17T14:37:01Z

Spaghetti Carbonara with Greens

October 17, 2011

I took the summer off from blogging to move. Steve and I had felt cramped in a small house along with 3 cats, my growing collection of kitchen props, and the expanding photo equipment we need for this blog and our work with the Monterey Bay Aquarium. With falling real estate prices, we could now afford a house with separate offices for each of us, space for the large oval dining table we inherited from Steve’s mom, and a nice big kitchen.

It was hot last Thursday, and I was tired after spending the day setting up my office and didn’t feel very creative. Hence, I fell back on an old favorite recipe for dinner: Spaghetti Carbonara with Greens. It is such a favorite; I put it in my book, Weeknight Fresh and Fast.

I love this dish because the egg and Parmesan cheese sauce is creamy and soothing. Also, it takes only minutes to prepare. But perhaps the main reason I make it over and over is that it never requires a trip to the market; it uses ingredients I always have on hand- farm fresh eggs, pasta, and cheese.

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Try This!Mont Enebro Cheese

2011-06-09T23:15:45Z

Try This!
Mont Enebro Cheese

June 09, 2011

I am recently home from speaking on a culinary cruise along the Atlantic coast of Europe. Thomas P. Gohagan & Company put together the tour for alumni organizations and cultural institutions. Like all of Gohagan’s adventures, the voyage was intimate, with only 230 passengers on a small, luxurious ship. My job was to give lectures about food along our route and host meals at distinctive venues in the countries we visited- Portugal, Spain, and France.

My first presentation on the cruise was a tasting of Spanish olive oils, Jamons (Spain’s incomparable cured hams), and cheeses. To prepare, I sampled Spanish food products during the month before the trip.

I tasted some excellent Spanish cheeses, all purchased at Andrew’s Cheese Shop in Santa Monica. Andrew introduced me to Mont Enebro, a real discovery! It is oblong shaped, soft ripened goat’s milk cheese that is covered with a layer of what appears to be ash but is actually penicillium roquefort mold, the same that is used to make exquisite blue cheeses. However, Mont Enebro is not a blue cheese, but has a creamy white center with an earthy flavor punctuated by peppercorn-like spiciness. It is dense when young, but ripens to a plush creaminess. It is the creation of legendary cheese makers, who are part of an artisanal cheese movement in Spain. Its taste is so complex, I like it best on its own with crusty bread or atop a simple tossed salad. If you don’t live near Santa Monica, the cheese can be ordered from Murray’s Cheese.

Tasting plate photo from Thomas P. Gohagan & Co.

Cooking Class

2011-06-01T18:23:48Z

Cooking Class

June 01, 2011

On Tuesday, June 7 at 6:30-9:30 PM I will be teaching a cooking class at Let’s Get Cookin’ in Westlake Village where I will demonstrate 5 dishes from my book, Weeknight Fresh and Fast. I plan to offer lots of tips for putting together fresh, tasty, and healthful meals after a busy day at work.

During the many years I was the food editor for Bon Appetit magazine, I worked long hours, but wanted to eat well at home. I developed tactics for cooking quick and fresh food, inspired by my weekly visits to farmers’ markets. My book is filled with entrees featuring lots of veggies, and most make a complete meal.

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Market InspirationsBeet, Feta, and Walnut Salad

2011-05-26T23:41:46Z

Market Inspirations
Beet, Feta, and Walnut Salad

May 26, 2011

Heirloom beets are showing up in spectacular colors at the farmers’ markets- golden, red, deep purple, and candy cane stripe. Beets with firm, glossy leaves offer a bonus: delicious cooking greens.

Roasting the beet roots intensifies their earthy flavors. Cut off the tops and save them in a plastic bag to cook later. Cut the root tips off too. Then wrap the beets tightly in foil and bake in a hot oven (400°F, or at whatever temperature you are cooking something else) until tender when pierced with a small sharp knife. After the beets cool slightly, the skin will pull off easily. The cooked beets can be stored in the fridge for later use.

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Beet, Feta, and Walnut Salad.

Seafood WatchCod Chowder with Kale and Yukon Gold Potatoes

2011-04-08T08:29:09Z

Seafood Watch
Cod Chowder with Kale and Yukon Gold Potatoes

April 08, 2011

Cool weather and rain in the forecast make this a perfect week to cook a pot of warming seafood chowder. This recipe, with its creamy broth, delicate cod, smoky bacon, and fresh kale, has rich flavors and is simple to make. I developed it for the Monterey Bay Aquarium’s Seafood Watch website, to entice people to try Pacific Cod, a sustainable fish that is terrific in chowder and tacos, and is not expensive. Atlantic cod is greatly overfished, so Pacific cod is a tasty alternative.

Recently we invited friends for a Spring Equinox dinner. The idea was to go for a full moon hike, and then return to our house for a meal, however It rained that evening. The hike was off, but dinner was not. It was cold and windy, and the chowder was the perfect antidote.

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Cod Chowder with Kale and Yukon Gold Potatoes .

Seafood WatchArctic Char with Fennel and Orange

2011-03-23T15:47:40Z

Seafood Watch
Arctic Char with Fennel and Orange

March 23, 2011

I am working with the Monterey Bay Aquarium as the food editor for their Seafood Watch website, and the first post I produced is up. Each month we introduce one sustainable seafood item, with information about why it is a good choice for the environment and tips for cooking it. This is brought to life with 2 recipes fashioned specifically for the website; I will create one, and one will be from a chef who is dedicated to sustainability.

This month we talk about arctic char, a delicate fish that tastes like a cross between salmon and trout. The photo here shows the recipe I devised: very easy to prepare Char with Fennel and Orange. The fish fillets and fennel and red onion wedges are seasoned with fennel seeds and orange zest and roasted in a hot oven. While they cook, balsamic vinegar and orange juice simmer until syrupy, for a quick, sprightly sauce to spoon over the fish.

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Arctic Char with Fennel and Orange.

New FindsTahoe Gold Mandarins

2011-03-07T19:37:34Z

New Finds
Tahoe Gold Mandarins

March 07, 2011

I heard that Ethridge Organics was selling very special tangerines, so I went straight to their stand at the Topanga farmers’ market Friday morning. Aaron Ethridge cut a wedge of the deep orange fruit, releasing its fresh floral aroma- I could almost taste its intense sweet-sour tang before he handed it to me. This is a fruit to seek out.

Mandarins, tangerines, Satsuma, Clementine- the names can be confusing. All of these thin-skinned citrus fruits are mandarins, but we used to call them tangerines, because they were imported from Tangier. Satsuma and Clementine are varieties of mandarins, and the variety I was introduced to on Friday is Tahoe Gold. Some are filled with seeds, some have no seeds. I am happy to report that I have come across only an occasional seed in the Tahoe Golds.

To select the freshest fruits, look for reddish-orange color, firm skin with no soft spots, and a bright flowery perfume. They make a beautiful display in a bowl on the kitchen counter, but don’t leave them out for more than a day or two. Because their thin skins don’t offer much protection, they last longer when placed in a plastic bag in the refrigerator.

What am I doing with this new find? Eating them out of hand. I cannot imagine any preparation that will improve on their outstanding, natural taste. They make a bright start to the day, great for nibbling while preparing breakfast, or a refreshing finish to lunch or dinner.

Aaron says the Tahoe Gold mandarins should be around for another month or so. Ethridge Organic citrus fruit can be found at several farmers’ markets around LA: Wednesday in Ventura; Thursday evenings in South Pasadena; Friday mornings at the Topanga market; Saturday at the Santa Monica market on Arizona and 3rd, and the Calabasas market; Sunday in Pacific Palisades and Studio City.

Market InspirationsEndive Orzo Risotto

2011-02-28T16:47:40Z

Market Inspirations
Endive Orzo Risotto

February 28, 2011

I received this whimsical bouquet of red and green endive on Valentine’s Day, each head of endive still attached to its big root. The bouquet came from California Vegetable Specialties, the only US grower of endive. A whole case of endive followed the Valentine, and there was nothing to do but prepare endive for lunch and dinner all week.

As I became engrossed in experimenting with endive, I decided it was time to learn about how it is produced. Endive is the second growth on chicory roots. The chicory seed is sown in fields, and leafy greens follow. Once the greens are mature, they are harvested and used as high quality cattle feed. The precious roots are dug up, cleaned, and put in cold storage for a period of dormancy. Finally, the roots are moved to dark, cool, humid rooms, where they are forced to grow new leaves. The operation is very high tech, and local for those of us who live in California. Very little pesticides are used, and organically grown endive is available at Whole Foods and other specialty food stores.

I have always enjoyed endive’s sweet-peppery flavor and delicate crunch in salads, particularly when dressed with a sprightly Dijon mustard and Sherry wine vinegar vinaigrette and sprinkled with chopped walnuts. But I wanted to try other preparations too. I discovered endive makes a great stand in for iceberg lettuce or cabbage in tacos. I shredded a couple of heads of endive and tossed them with fresh lime juice and a minced Serrano chile; then heaped the mixture in warmed corn tortillas filled with sliced grilled chicken and avocado.

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Endive Orzo Risotto.

Market InspirationsSauteed Radicchio

2011-02-17T21:31:57Z

Market Inspirations
Sauteed Radicchio

February 17, 2011

Radicchio is at its finest in the cooler months. A member of the chicory family, radicchio is loved for its bright magenta color, crisp texture, and spicy-bitter flavor. I can’t resist buying a head when beauties like this are displayed at Maggie’s Farm and other stands at farmers’ markets throughout Los Angeles. I like to choose a firm one with intense color, and no signs of darkening.

The radicchio has been so good this winter I have been serving it frequently. Most often used as a colorful addition to salads, it mellows slightly when cooked, and develops a pleasing tender but chewy texture. When I only have a few minutes to make dinner, I cut a head into 1½-inch thick wedges, brush them with olive oil, sprinkle with salt and pepper, and roast on a baking sheet in a 450°F until tender, turning over after 10 minutes, for about 20 minutes total. This is a great accompaniment to fish, poultry or meat. On a recent cold night I added sliced radicchio to a white bean soup flavored with pancetta and sage, and let it simmer until it wilted- a satisfying meal that warmed up the evening.

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Sauteed Radicchio.

Valentine DinnerRoasted Salmon with Thyme Vinaigrette

2011-02-12T17:04:26Z

Valentine Dinner
Roasted Salmon with Thyme Vinaigrette

February 12, 2011

I like to prepare Valentine’s Day dinner at home, far away from overcrowded restaurants. Because the meal is my celebration too, I want it to be easy, leaving me time to focus on my sweetie. This year I am going to cook the Roasted Salmon with Thyme Vinaigrette I created last year. I liked the dish so much; I included it in my new book, Weeknight Fresh and Fast. The vivid thyme sauce seasons the fish and dresses a salad of delicate baby greens too, making it 2 recipes in one. Add smashed Yukon gold potatoes (more about those in a minute), and the main course is complete.

On Sunday, I will pick up fresh (or thawed frozen) wild Alaskan king salmon at Santa Monica Seafood, Gelson’s or Whole Foods markets. Alaskan salmon has a subtle flavor, underscored by a wonderful richness. In addition to being a favorite of mine, it is raised and fished using sustainable practices, and is healthful too- a win, win, win. I will make the vinaigrette for the fish and salad when I get home from shopping.

To start off the meal, I plan on sautéing sliced fresh Chanterelle mushrooms with shallots and a little of the thyme already on hand for the fish. I will mound the mixture on toasted pain rustic, and serve it with flutes of sparkling rosé, so we can nibble and chat while I finish the cooking. An even easier starter- a luscious soft cheese with crisp crackers.

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Roasted Salmon with Thyme Vinaigrette.