From Kirsten's Kitchen to Yours

Homemade Ketchup - DIY Pantry

noreply@blogger.com (Kirsten Lindquist) — Thu, 26 Jan 2012 09:00:00 +0000

Anyone who knows me is well aware of my abhorrence of ketchup - I can't stand the stuff. Don't want it near anything that I plan to eat, won't touch any food that has touched it, squeal like a five year old brat if anyone were to brandish a french fry dipped in ketchup at me. I know it sounds very childish, which it is, leftover from some traumatic childhood incidence that clearly is too painful for me to remember. So no ketchup for me, ever.

Except when I want to make homemade BBQ sauce or Shrimp Cocktail Sauce or Chipotles in Adobo or some other delectable item that includes ketchup in its ingredient list. Then I have to purchase the evil stuff and trick my inner child into ignoring its presence until it is properly disguised in the food of desire.

In the past I have deigned to buy a bottle and allowed the half-empty container to sully my refrigerator door. But when Pinch My Salt posted a recipe for homemade ketchup, I decided to free myself from the ugly bottle.

Adapted from What Gabby Eats, this ketchup is not as sweet as store bought and decidedly more spiced with the addition of cloves and allspice. Gabby added lots of fire as well, with red pepper flakes and cayenne, fire which I left out, but feel free to add back in if you prefer.

Homemade Ketchup (adapted from What's Gabby Cooking)
(makes 2 cups)

1/2 onion, minced
1 clove garlic, minced
1 tablespoon olive oil
15 oz tomato puree
1/4 cup brown sugar
1/8 cup cider vinegar
1/2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoons ground mustard
1/8 teaspoon ground clove
1/8 teaspoon allspice
Alternatively - grind 2 cloves, 1 allspice berry, 10 mustard seeds in mortar and pestle along with the salt which helps mash it all up

In a medium sauce pan, saute the onion and garlic in olive oil until softened. Add spices and salt and saute until you can smell the spices. Add tomato paste, tomato puree, and vinegar and bring to boil. Reduce heat and simmer for 45-60 minutes until sauce thickens and flavors meld. Puree in blender or with an immersion blender after it has cooled for 5 minutes. Jar and refrigerate. Keeps for 1 month.

Hugs!

Recipes currently inspiring me:

PistachioOlive Oil Cake at Stacey Snacks
Spicy Pork Stew with Chick Peas and Sausage at Simply Recipes
Almond Crusted Chicken with Lemony Black Bean Relish at An Edible Mosaic

Carrot Soup with Miso and Sesame

noreply@blogger.com (Kirsten Lindquist) — Sat, 21 Jan 2012 09:00:00 +0000

Carrots are one of my life long loves - I munch on them like rabbits and always have some in the frig for a quick snack. This is a quick and easy soup from Smitten Kitchen full of flavor. Saute carrots, onion, garlic and ginger, add broth or water and boil until tender. Puree until smooth and add a dash of miso and some sesame oil and voila! Supper is served!

This is one of those vegan dishes that makes me feel so smug because people are kind of astounded how great it tastes. Letting the pure flavor of the vegetable shine through will make a believer out of anyone. And the drizzle of sesame oil (smoked please!) is the finishing touch that lets your diners know that they are in the hands of a confident cook.

Miso paste is most often used in miso soup - a delicious brothy Japanese staple that more people should be making at home. Soy beans are fermented for months up to a year and it creates a deep umami flavor that is indescribable and how so good. The trick is never to boil it since that kills its delicate flavor. Adding it to hot soup after you have removed it from the stove ensures the full taste of miso. Miso paste is most often found in Asian grocery stores or well stocked natural food stores.

Carrot Soup with Miso and Sesame (from Smitten Kitchen)
serves 3-4

2 lbs carrots, scrubbed and washed, sliced thinnly
1 medium onion, cut in half moon slices
3-4 cloves garlic, smashed and chopped
1 tablespoon grated fresh ginger
2 tablespoons olive oil
6 cups broth or water
1 1/2 tablespoons miso (white or brown)
sesame oil for drizzling
2 scallions, sliced thin for garnish

In a medium sauce pan heat the oil and saute the onion, garlic, ginger and carrots for 4-6 minutes until onions are translucent. Add broth and bring to boil. Reduce heat to medium and cook 20 minutes or until carrots are tender. Remove from heat and allow to cool if pureeing in blender; blend immediately but carefully if using handheld immersion blender. Scoop out 1 cup of soup and blend in miso paste until all lumps are blended in. Add back to soup and serve with sesame oil drizzled on top and scallions sprinkled on.

Hugs!

Recipes currently inspiring me:

Rosemary Red Bean Soup at An Edible Mosaic
Cream Braised Cabbage with Seared Ahi Tuna at Honey From Rock
Roasted Shrimp with Spicy Peanut Sauce at The Perfect Pantry

Puffy Pillowy Vegan Pancakes

noreply@blogger.com (Kirsten Lindquist) — Mon, 16 Jan 2012 09:00:00 +0000

In the past few months I've been making cautious excursions into the world of vegan cooking, making soyrizo, chipotle bean burgers, and generally leaving the cheese out of some dishes here and there. Venturing into the baking realm of vegan cuisine really daunted me, until I discovered my new food goddess, Isa Chandra of Post Punk Kitchen.

Wow! This chick has really got it going on in the vegan cooking department! Not only has she been doing her own local access television show on vegan cooking, but she's got that DIY streak that I love and she really tests her recipes well so I feel all safe and secure when I make her recipes. After my recent foray into homemade almond milk I checked out her blog for a way to use said milk. Voila these gorgeous pancakes.

Following Isa Chandra's recipe 99% to a T - I skipped the vanilla extract - these were easy and simple. It is amazing how the food chemistry of vinegar, baking powder, ground flax seeds and oil can produce magic! The cooking pancakes even had the little air bubbles popping to let you know that they are ready to be flipped. So considerate of them!

You will be tempted to double the recipe since it only makes ten, but be forewarned they are very filling! My guess is that the flax seeds and all of their good fiber filled me up! Comparing my pictures with those of Isa Chandra's, I realized that I should have let the batter rest 10 minutes before cooking them up, which might explain why hers were so indecently pillowy and mine just look like dairy-style pancakes. Either way, they were delicious.

Props to Claire of Chez Cayenne for pointing me to PPK!

Puffy Pillowy Vegan Pancakes (from Post Punk Kitchen)
(makes 10)

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup almond milk (make your own)
2 teaspoons cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons neutral oil (safflower, sunflower, grapeseed)

In a large bowl sift flour, baking powder, salt and sugar. If you don't have a sifter, cheat and simply whisk until it is fine. Feel with your fingertips to ensure that all of the lumps, particularly the baking powder, are broken up. In a large measuring cup or small bowl combine the almond milk, cider vinegar and flax seeds and whisk vigorously until it begins to foam, about 1-2 minutes. Make a well in the dry ingredients and pour in the almond milk mixtures. Add water and oil and stir to combine but the batter does not have to be lump free, just fully blended. Set aside to rest for 10 minutes. Meanwhile heat a skillet on medium low heat for 8-10 minutes; a cast iron skillet is best. When the batter is done resting, spray the skillet with a thin coating of oil - use a Misto or the store-bought can of oil spray - and using a 1/3 measuring cup, ladle batter into the pan. Do not crowd the pan, cook 1-2 pancakes at a time. Keep them warm in an oven set at 300 degrees (I used my toaster oven). Pancakes should be flipped when a few air bubbles begin to pop. Flip and brown the other side. Serve with your favorite toppings.

Hugs!

Recipes currently inspiring me:

Grilled Brie and Goat Cheese Sandwich with Bacon and Green Tomato at Closet Cooking
Chickpeas, Bacon and Spinach at Cinnamon Girl Recipes
Lemony Swiss Chard with Pine Nuts and Raisins at The Well-Seasoned Cook

Dried Bay Leaves - DIY Pantry

noreply@blogger.com (Kirsten Lindquist) — Thu, 12 Jan 2012 09:00:00 +0000

I'm starting a new feature on my blog - DIY Pantry. What that translates into is me sharing with you some of the things that I do to stock my pantry with the things that make cooking in my kitchen a joy. A big case in point would be freshly dried herbs.

What's the big deal between your own dried herbs and those you buy in the little bottles? For starters, when you dry your own from fresh herbs, it is almost always cheaper. My bunch of bay leaves pictured above easily filled that 1/2 pint jar and the cost was $2, as opposed to the $4 plus you would have spent on a store bought version. Also, fresh dried is really better quality. Trust me, you will be able to smell and taste the difference.

Of course, if you grow herbs yourself, then you're well aware of what I'm talking about. But if not, check out farmers' markets or good natural food stores which may be carrying the winter herbs like bay leaves or sage or rosemary. Bring them home, hang them in a dark place (a cupboard or closet) that is cool and dry or even place them in a brown bag with handles and allow them to dry. Once the leaves are brittle and crumble easily, you can either store the entire bundle in a jar or crumble the leaves off the stalks.

Herbs are such an important part of my cooking that I often forget that many people are intimidated by herbs. Too often people wail at me, "but I don't know how to cook with herbs!" The truth is cooking with herbs is like cooking with anything, you simply allow your nose and taste buds to guide you. Smell or taste something and imagine pairing it with what ever is in your fridge or pantry. For instance, fresh or dried thyme almost always goes with lentils, tomato based soups, basically anything French, and especially southern France. I put bay leaves into all of my soups, stews, and bean dishes. They just add something that I cannot describe.

If you need more inspiration, check out the Herb section of my categories to the right. While parsley and cilantro figure heavily in my cooking, I also use lots of thyme, bay and oregano. Start exploring, it's so much fun!

Dried Bay Leaves

1 stalk of fresh bay leaves
glass jar with lid for storage

Place stalk in cool, dark place to dry for a couple of days. You can use a brown paper bag or hang the stalk with twine in a closet or cupboard. Hanging is best so that it allows air to circulate. When very dry and crisp, gently remove leaves from stalk and store in jar away from heat. Use as needed.

Hugs!

Recipes currently inspiring me:

Make Your Own Ketchup at Pinch My Salt
Pancetta and Porcini Potato Gratin at Closet Cooking
40 Cloves of Garlic Spaghetti at Cinnamon Girl Recipes

White Bean and Chipotle Burgers

noreply@blogger.com (Kirsten Lindquist) — Sun, 08 Jan 2012 09:00:00 +0000

I have many gods I pray too - parking goddess, weather gods, good clothes shopping goddess - but most importantly I worship at the altar of Mark Bittman. Although he did briefly desert me when he stopped the Minimalist column for the New York Times - my devastation and tribute noted here - he came back! And while the Minimalist is now in video form (such a hoot!) he does do occasional recipe like columns as well. This burger was inspired by his "Semi-Vegan" post he published after the new year to help people with eat healthy resolutions.

Of course I tweaked it with my own preferences - as Bittman would have wanted. With some homemade chipotle in adobo in the refrigerator I substituted that for the cayenne pepper he recommended. These were so good, I ate the first batch before I had a change to photograph them - no problem making more!

This is practically a pantry dish if you have beans, chipotle and oatmeal on hand. Only the fixings need to be bought fresh. I would also file this under tasty and cheap - feed four people for less than $10!

White Bean and Chipotle Burgers

2 cups cooked white beans
2 tablespoons chipotle in adobo sauce (less for less fire)
1/2 cup oatmeal
salt
pepper

Combine all in blender and puree until well blended. Pour into bowl and scoop out 2 tablespoons at a time onto parchment and or wax paper and shape into small patties. Chill for 15 minutes in fridge to help set burgers. Fry in lightly oiled pain, turning VERY carefully, until crust forms. Serve with your favorite toppings.

Hugs!

Recipes currently inspiring me:

Acorn Spaetzle at Hunter Angler Gardener Cook
Hominy Soyrizo Stuffed Poblanos at Chez Cayenne
Pozole Rojo at Simply Recipes

Homemade Almond Milk

noreply@blogger.com (Kirsten Lindquist) — Wed, 04 Jan 2012 09:00:00 +0000

Almonds are high on the superfood list, especially raw ones. Packed with protein and lots of other nutritional goodies like magnesium and vitamin E as well as folic acid and calcium, everyone seems to be popping them like candy. You can read more here but suffice to say, aside from their high calories, almonds are pretty healthy for you.

The almond milk you can buy in the store is often fortified with calcium and other nutrients. Why would they do that if almonds were already a natural powerhouse of nutrition? Because commercially produced nuts milks are pasteurized which destroys many of its nutrients. So make your own!

You can make the milk as "thick" or as thin as you like, depending on the ratio of water to nuts. Commercial milks often use soy lecithin as a thickening agent. Personally, I was raised on skim milk (and loved it) so I take mine on the thinner side. Almond milk is a great replacement for dairy milk in baking recipes, as a simple beverage or poured over cereal or granola, which is how I picture it here.

Homemade almond milk will leave you with some dry and crumbled pureed almonds. I threw them in some white bean and chipotle burgers and they added some great bulk - recipe forthcoming.

Homemade Almond Milk
(makes 2 cups)

1/2 cup raw organic almonds
2 cups water
agave nectar or honey to taste (optional)
cheesecloth or nut bag
1/4 teaspoon salt

Soak almonds for 4-12 hours in a bowl of water to cover them by at least 1 inch. Drain water and slip off the skins of the almonds; they should slip off when you pinch them like a watermelon seed. If necessary, slit the skin with a finger nail and peel it off and discard skins. Add almonds, salt and sweetner if using and 2 cups fresh water to blender and blend on high 2-3 minutes until it sounds as if almonds are well pureed. Strain through several layers of cheesecloth or through a nut bag (available at natural food stores) and squeeze all of the milk out of the nuts. Store in a glass jar with a tight fitting lid in the refrigerator. Good for 1 week.

Hugs!

Recipes currently inspiring me:

Carrot Cake Jam from Nutmeg Nanny
Coconut Shrimp with Orange Dipping Sauce from Cinnamon Girl Recipes
Crock Pot Roast Beef with Giardinera from Proud Italian Cook

Bean and Chile Pupusas

noreply@blogger.com (Kirsten Lindquist) — Mon, 19 Dec 2011 09:00:00 +0000

I lived in Washington, D.C. for six years, three of which were in Mount Pleasant, a small neighborhood home to many of the Central American political refugees who arrived in the nation's Capitol in the early 1980s. True of many recent immigrant communities, they simply recreated their culture where they landed. Although Mount Pleasant street is only about eight blocks long, stepping onto it off of Columbia Road was like walking into a Latin American country. Latino men sat along the sidewalks all hours of the day, discussing anyone passing by, the weather, politics, or whatever took their fancy. In the little square towards the north end of the street it was not unusual to hear a trio or quartet playing guitar and singing traditional songs from whatever homeland from which they were estranged. Bodegas and restaurants doted the street and fresh fruit vendors hawked cut papayas, pineapple and mangos throughout the seasons. It was on this street that I first ate pupusas.

Quintessential street food, pupusas are little pockets of masa wrapped around refried beans and cheese or slow cooked pork, fried golden and crispy. Masa is the lime-cooked cornmeal that is the staple of so many latino cuisines, central to making tamales and fresh made corn tortillas. And trust me when I tell you nothing compares to homemade. Having purchased some masa recently I decided to try my hand at making my own.

I tried the traditional stuffing of refried beans since there were some leftovers from my recent batch of tostadas which were sensational. But another love that is still going strong is roasting peppers and using them in various incarnations, traditional and non. With two extremely large jalapenos waiting in the crisper bin I decided to roast them and use them for pupusas filling. Genius! Just enough spice to wake up my taste buds coupled with some cheese and my dinner and tomorrow's lunch were made.

For those of you who are really cuisine specific, it turns out that these little bundles of joy are called gorditas in Mexico - and I remember eating them when I visited Nogales on the other side of the border in Arizona. But my Mexican co-workers here in L.A. refer to them as pupusas. So when in Rome...

Refried Bean and Chile Pupusas

4 cups masa harina
1 cup water
1 teaspoon salt
3 tablespoons chopped green chiles (either canned or roast your own on a gas flame and rub off blackened skin and deseeded)
1/2 cup refried beans
1/4 cup shredded cheese (mozzarella or cheddar or monterey jack, or colby)
oil for frying (peanut, sunflower, safflower)
parchment paper or wax paper or clean plastic bag, cut in half

Combine masa, water and salt and mix until well blended and it comes together in a ball and is firm. Add more water drop by drop if it appears dry and more masa if it is too wet. It should easily hold together as a ball. Set aside for at least 5 minutes. Pull off a golf size ball of masa and work in your hands to pack it. Flatten on paper or plastic until it is about 1/4 inch thick and as circular as possible. Dab beans or chile on top and spread to flatten and top with a pinch of cheese. Make another ball and flatten to width of 1/4 inch and place on to of the first one and flatten, closing the pocket around the edges. Repeat with remaining dough and filling. In large skillet heat cooking oil to barely cover bottom of pan; add pupusas and cook on each side 4-6 minutes until browned and crisp. Serve with salsa or eat plain.

Hugs!

Refried Bean Tostadas

noreply@blogger.com (Kirsten Lindquist) — Mon, 12 Dec 2011 09:00:00 +0000

I have met people who will not eat Mexican food because they claim it's too messy. While that sounds like a silly reason for refusing a whole cuisine, I have to agree that tostadas certainly are a case in point: pile a fried corn tortilla high with beans, salsa, avocado, onions, cilantro and whatever else you fancy and take a bite. Pretty much guaranteed that something will not make it into your mouth!

But for me that is all the fun. First you get a taste of this open-faced delight and as some parts fall onto your plate you get to scoop up some more with your fork or a fried corn chip, reminding you of just how fun this meal is.

An additional bonus is that this can be a pantry meal - canned beans, salsa, guacamole - and that makes dinner super fast. On the other hand, with a bit of planning you can make your own homemade refried beans and feel pretty satisfied with your Mexican cooking know-how.

This version of home-style refried beans comes curtsey of the best Mexican cook I know who told me that all I needed was to fry dried chilies in a little oil, remove and add beans. Simple, authentic, easy and delicious! Just my style. If you're looking for something a little more gringo and hippie, check out this version from the Moosewood Collective.

Refried Bean Tostadas

Refried beans
salsa
shredded cheese (monterey jack, cheddar, colby or a mix)
chopped avocado
minced cilantro and red onion
corn tortillas
hot sauce to taste
oil for frying (peanut, sunflower, safflower)

In large skillet heat oil over medium high heat. Fry tortillas until crisp, turning once and draining on paper towels. Serve with remaining ingredients so that diners can top as they like.

Hugs!

Chipotle Kale Pasta

noreply@blogger.com (Kirsten Lindquist) — Thu, 08 Dec 2011 09:00:00 +0000

What do you make when hunger hits you over the head and you are too lazy to go any further than your pantry? For me pasta is almost always the answer.

For this quick pantry dish I fished out some locally smoked jalapenos AKA chipotles, rehydrated them and sauteed them with a healthy dose of garlic and kale. The smokiness of the peppers was soothingly comforting on a chilly night and the heat - yup, they're still jalapenos! - warmed my bones on a deeper level.

I had some whole wheat spaghetti that needed to be used, so it was the pasta companion. But shells or rotini might have been better suited to catch the kale and chipotles and capture them into perfect bites on your fork.

It was such a simple recipe that I almost forwent sharing it, but realizing that it has been too long since participating in Presto Pasta Nights, I decided to share. So I am sending this over to Jamie of Cooking With Moxie. Enjoy!

Chipotle Kale Pasta
(serves 3-4)

1 lb pasta - rotini, shells, fusili, spaghetti
1 bunch kale or collard greens, washed, destemmed and cut into ribbons
2 dried chipotles, rehydrated in boiling water for 10 minutes and chopped
olive oil
4-5 cloves garlic, chopped
salt

Bring large pot of salted water to boil and cook pasta. Meanwhile saute garlic in olive oil for 2 minutes until it begins to soften. Add chipotle and stir 30 seconds. Add kale or collard greens and saute for 5-7 minutes until completely wilted but still toothy to the taste. Drain pasta and toss with 1 tablespoon of olive oil and add kale mixture to pasta and mix well. Add salt to taste and serve.

Hugs!

Soy-rizo - Vegan Chorizo

noreply@blogger.com (Kirsten Lindquist) — Sun, 04 Dec 2011 09:00:00 +0000

Have you ever made a dish that you haven't made in ages but you remember as the most amazing food ever, only to find that time has not been kind and that your memories are much rosier than reality?

Not the case here!

This Soyrizo (soy chorizo) was one of my favorites years ago and when I made it again recently I feel in love all over again. Big happy sigh...I love it when that happens!

From The Best 125 Meatless Mexican Dishes, it is simple and almost a pantry dish, as long as you have dried ancho peppers in your pantry. After trying this, you will make it a point to never be without them! Ancho peppers are dried and smoked poblano peppers, dark red with a smoky flavor and just a bit of heat, they are the heart of this dish. You can find them in any latino grocery store or good spice store like Penzey's Spices.

While this version is made with extra-firm tofu, if you want to avoid soy you can also use the seitan-based crumbles that are sold in the frozen section; I have made it with both ingredients. However, if you can eat soy, the tofu does a better job of absorbing all of the delicious flavorful sauce that makes this taste so good.

While I made a simple burrito with this batch, the possibilities are endless - soft and hard tacos, super-size burritos, tamales, empanadas, and tossed in an omelet or scrambled eggs. The main reason I whipped up this batch was a self-imposed challenge to cook vegan. It was a fantastic way to kick off my challenge!

Soyrizo (from The Best 125 Meatless Mexican Dishes)

1 lb extra-firm tofu, drained and wrapped in paper towels to absorb excess moisture
3 large ancho peppers
4 cloves garlic, chopped
1 tablespoon dried oregano
3 teaspoons paprika
2 teaspoons cumin seeds
1 teaspoon salt
1 teaspoon red pepper flakes
4 whole cloves
1 1/2 piece of cinnamon stick (or 1 teaspoon ground)
3 tablespoons apple cider vinegar
2 tablespoons peanut butter (or almond butter)
1 1/2 cups vegetable stock (or water)

Tear the ancho peppers into large pieces and dry roast in a heavy bottom skillet such as cast iron pan for 2 minutes until you begin to smell them. Remove from heat and place in a food processor along with all of the other ingredients except the tofu and stock. Pulse to blend, scraping down the sides, to form a paste. Add the stock 1/2 cup at a time and pulse to blend. Mash the tofu using a potato masher to create crumbs. Pour spice mixture into a large frying pan and add tofu. Cook over high heat, stirring frequently until tofu has absorbed sauce and becomes dry and crumbly, 20-30 minutes. Serve as desired.

Hugs!

Buttermilk Pie

noreply@blogger.com (Kirsten Lindquist) — Tue, 29 Nov 2011 09:00:00 +0000

Buttermilk waiting to be used up in the fridge? Check.

Maple syrup looking a tad old? Check.

Easy as pie recipe? Check.

Enter Maple Buttermilk Pie from 101 Cookbooks. So simple, so delicious, and if you bought the crust, a snap to make!
Of course being the DIY Queen that I am, the crust was homemade, and vegan at that! Chocolate and Zucchini featured a olive oil crust a while back and I have been waiting for the perfect time to make it. Ok, really, I have been putting it off, but when I finally did get around to it, I was sold! Really easy, so much less fat than a butter crust, and it is good both with a savory tart as well as this sweet treat.

Even if you think you're not a fan of maple syrup give this pie a try. With its 6 egg yolks it is more like custard; the maple syrup is more of a sweetener and with the lemon zest, the maple flavor does not overwhelm. Of course, knowing my palate, this is not a really sweet dessert. Definitely a keeper!

Maple Buttermilk Pie

zest from 1 large lemon
2 tablespoons brown sugar
6 egg yolks
1/4 cup flour
2/3 cup maple syrup
2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon fine grain sea salt

Preheat oven to 325 degrees. Combine zest, brown sugar, egg yolks and flour in bowl and whisk until well combined. Add maple syrup in a few tablespoons at a time and whisk to blend. Add buttermilk and vanilla and blend with whisk. Add salt and stir in well. Pour into prepared pie crust - if it is shallow, only pour in 2/3 of the batter and place pan in the oven and then pour in the rest. Bake for 60-65 minutes until center has set (it will jiggle like jello but not be soupy). Remove from oven and allow to cool completely before cutting.

Hugs!

Thanksgiving Menu Suggestions: Part 2 - Appetizers and Desserts

noreply@blogger.com (Kirsten Lindquist) — Tue, 22 Nov 2011 09:00:00 +0000

Welcome to Part Deux of my Thanksgiving round up; Appetizers and Desserts. Let's dig in!

Marinated Olives Moroccan Style
Wow! These were so easy I almost felt guilty taking credit for them. They look so exotic but they are made with a few pantry items. Toss them all together and allow to marinate for 2 days and bring them to room temperature, and voila, you have fancy marinated olives!

Prosciutto Wrapped Dates
Ah, these were a lovely experiment that turned out beautifully. While the end result is less than gorgeous the taste is phenomenal! Slit dates open and stuff with goat cheese, wrap in decadence aka prosciutto and bake. Delicious!

Double Salmon Dip
This is a real treat for the salmon lovers - smoked and poached salmon is combined with herbs and cream to make this luscious dip. Make sure to get fresh herbs since they make all the difference!

Maple Rosemary Glazed Walnuts
These nuts are so simple and easy to whip up but so gourmet tasting! Be sure to make a large batch since they are so addictive people won't be able to stop eating them!

Classic Stuffed Mushrooms
These are simplicity itself - saute mushroom stems with garlic, butter, parsley and bread crumbs and stuff into the caps with some cheese and bake. While I have listed these as an appetizer, they could easily come to the big table as a side.

Almond Cake
As I mentioned in my original post, this dessert really wowed me. If you like almonds in your desserts then do yourself a favor and make this cake. Super easy and so delicious! It would be great with whipped cream, ice cream, or just some fruit as shown here. It makes a lovely alternative to the traditional apple or pumpkin pie or simply another choice!

Chocolate Ricotta Tart
Ricotta in desserts was a discovery of the Italians; whether the Sicilians can claim that particular brilliance I do not know, but it was Sicilian Americans who introduced it to me in the form of canolis. Thus, I pay tribute to them regardless of the authenticity! Either way, this tart is stupendous - rich, creamy and dense. If you're making something chocolate for your feast, make it this tart.

Goat Cheese, Walnut and Pear Galette This was one of my first fruit tart/galettes and I was so proud of how nicely it turned out. It has a rustic crust but inside is hidden so much elegant goodness that it will pleasantly surprise your diners. Choose bosc pears - yellow or red - for best results since they are ripe no matter how soft or hard they feel.

Happy Thanksgiving and may you enjoy every morsel and drop!

Hugs!

Thanksgiving Menu Suggestions: Part 1 - Sides

noreply@blogger.com (Kirsten Lindquist) — Sat, 19 Nov 2011 09:00:00 +0000

And so it begins! If you are still planning your Thanksgiving feast, allow me to present a few dishes for your consideration. There were so many to choose from that I created two posts; first one is dedicated to sides - my personal favorite part of the meal. Next look for hors d'oeuvres and desserts. Enjoy!

Cornbread and Smoked Oyster Stuffing
The star of this dish is the smoked oysters - it takes only a few but they infuse the stuffing with amazing flavor and yummyness! Truly a show stopper!

Fennel, Celery and Herb Salad
is a fantastic side dish to cut through all of the richness of the turkey and gravy and mashed potatoes and sweet potatoes and creamed onions and need I go on? This is bracingly crisp and crunchy and just enough acid to refresh your taste buds for another round of all of the above!

Potatoes and Green Beans with Dijon Vinaigrette
Green beans always make an appearance on our feast table and this dish is a bit different. A fantastic homemade Dijon vinaigrette tossed with some warm potatoes.

Swiss Chard, Onion and Potato Gratin
Gratin usually means cream and cheese and a few veggies thrown in for good measure. Not this one. This is veggie goodness with out any dairy and trust me, it is stupendous. Having some vegans attending? Include this dish and they will be singing your praises into the new year!

Basque Beet Salad with Garlic and Parsley
If you are trying to cook seasonally, this beet salad is just the ticket. It is simple, easy and quick to make - let someone else put it together as you make the gravy - and wow folks with your elegant simplicity!

Braised Red Cabbage with Cranberries and Mint
Not only is this a gorgeous color, but the dried cranberries and mint are a match made in heaven. Red cabbage is sweeter than its green cousin and this simple saute is another delicious seasonal vegetable that just makes your table look pretty.

Cauliflower Gratin
Ahh, the decadence of cauliflower gratin. Really. This dish will make people swoon, fall out of their chairs in rapture. Be sure to make lots of it because it will astound you! A butter bread crumb topping over nutty melt in your mouth cauliflower with just a smattering of cheese. It's slap-your-neighbor's-hand-so-you-get-the-last-serving good. Don't say I didn't warn you!

And saving the best for last, Caramelized Shredded Brussels Sprouts. Thanksgiving is just not thanksgiving without a huge bowl of these beauties. This is essentially a quick saute but if you make a big batch (2-3lbs depending on how many we're serving) they will take more like 15 minutes to cook up. But they are food of the gods, making a Brussels Sprouts lover out of any naysayer.

Happy Thanksgiving to you all! May your gratitude and love abound and live through the whole year!

Hugs!

Manchego and Sorrel Mac and Cheese

noreply@blogger.com (Kirsten Lindquist) — Thu, 17 Nov 2011 09:00:00 +0000

Mac and cheese - is it possible that it is more American and apple pie? Quite possibly, but I am sure there are those who will dispute it. My savory tooth will always gravitate towards cheese rather than pie (and do not even talk to me about cheddar cheese with your apple pie! That abomination is not even acknowledged in my presence!) But this story is really about setting tradition aside for discovering interesting combinations and hiding healthy in cheesy goodness.

Sorrel, the distinctively French and lemony green, has made its fall appearance in the farmers' market. Last year I made a traditional sorrel soup and while it was delicious I was looking for a more substantial meal and thought of tucking it into some mac and cheese. The strong lemony flavor definitely needed some tempering and an aged manchego was just the cheese for the job.

Manchego is made from the raw milk of sheep that have fed on the mountainous hillsides of the La Mancha region in Spain. Aged manchego has the dry, nutty flavor of parmesan and melts unevenly like the Italian cheese. It also is perfect on a cheese plate and you have yet to try it, treat yourself and delight your guests!

I am sending this over to HoneyB of the Life and Loves of Grumpy's Honey Bunch who is hosting Presto Pasta Nights this week. Enjoy!

Manchego and Sorrel Mac and Cheese
(serves 3-4)

1/2 pound penne pasta
1 cup aged manchego cheese, grated fine
1 bunch sorrel (1/2 lb), washed
2 tablespoons all purpose flour
2 tablespoons butter
1 1/3 cups milk
1 tablespoon bread crumbs
extra cheese for topping
salt
pepper

Preheat oven to 350 degrees. Wilt sorrel in covered pot with just the water clinging to its leaves from washing it. Drain and press out excess liquid and set aside. (It will go from bright green to a sickly looking dark green, that's how it should be). Cook pasta as directed, undercooking by a minute or so. Meanwhile make white sauce by melting butter in small skillet and add flour and whisk to combine and cook another 2-3 minutes until golden and bubbling. Turn heat down to low and add milk 1/4 cup at a time, whisking continually to incorporate. Salt to taste and cook until it has thickened but still runs off the spoon. Drain pasta and pour sauce over pasta and add cheese and sorrel and mix well. Season with salt and pepper (I used a ton, the sorrel really needs that for balance). Since this was a half batch I used a glass bread pan which worked well. Sprinkle bread crumbs on top and finish with more grated cheese if desired. Bake for 15-20 minutes or until top is lightly browned and crisp. Allow to rest 5 minutes since sauce will be pipping hot.

Hugs!

Recipes currently inspiring me:

Tiramisu at Educated Palate
Mushroom in Brown Sauce on Puff Pastry at Thyme for Cooking
Chipotle Meatballs at Simply Recipes

Refried Bean Enchiladas

noreply@blogger.com (Kirsten Lindquist) — Sun, 13 Nov 2011 09:00:00 +0000

During my adventurous cooking years - that would be my 7 years of poverty as a grad student - homemade refried beans were a staple. Once I discovered a recipe in New Recipes from Moosewood Restaurant, I was hooked. Their secret ingredient was soy sauce and it just makes them sing! Cooking up a batch of dried beans always makes me smug - pennies for such good food - and I love the smell of beans simmering on the stove. It has been a while since I made them and so when I had a hankering for bean enchiladas it reminded me that it was time to make a batch.

Being the DIYer I am, I also made the enchilada sauce, which was simple and shockingly easy. Pulling a few items from the pantry - tomato paste, chipotle in adobo (homemade sitting the frig) and some spices, I whipped up a delicious sauce in no time. My motto is why buy it when you can make it! I just have such a hard time spending money for someone else's labor. Of course, I just love the satisfaction of making it myself, so don't let me peculiarities get the way, buy sauce if you like!

The last time I made enchiladas, I went the old-fashioned route of quick frying the corn tortillas to soften them. But this time I simply heated them up while wrapped in foil to soften them - less mess, less calories. It was a shortcut easy to live with.

Don't be put off by the length of the recipe, these were beyond delicious and so easy to make! Simple, vegetarian (vegan if you want to use non-dairy cheese) and done in an hour. It took all of my will power not to eat them all. They heat in a microwave the next day delightfully well!

Refried Bean Enchiladas
(serves 3-4)

Refried Beans

1 1/2 cups kidney beans, cooked, with their liquid (or 15 oz can plus 1/3 cup water), mashed coarsely
1 onion, minced
1 jalapeno, minced (deseed and devein for less heat)
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon chili powder
1 tablespoon soy sauce
salt
pepper

Enchilada Sauce

2/3 cup tomato paste
1 cup stock or water
1 tablespoon dried garlic
1 clove
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon chipotle in adobo sauce (no peppers)
1 teaspoon salt
black pepper

1/3 lb (6 oz) shredded cheese (cheddar, colby, monterey jack or mix) or a vegan option
10 corn tortillas

To make refried beans, saute onion, garlic and jalapeno in olive oil for 4 minutes or until soft and beginning to brown. Add beans and fry over high heat for 3-5 minutes. Add cumin, chili powder and soy sauce and cook another 3-5 minutes until beans begin to look dry. Remove from heat and set aside.
Preheat oven to 350 degrees. In mortar and pestle, grind garlic, clove, cinnamon, cumin, oregano and salt until it forms a paste. In small sauce pan wisk stock or water with tomato paste; add spice mixture and chipotle and heat over medium heat until it begins to bubbly, whisking frequently, for 5 minutes. Turn off heat and set aside. Wrap corn tortillas in foil and heat at 300 degrees for 5 minutes until soft and pliable. Spoon 1 heaping tablespoon of beans onto flat tortilla and roll into a cigar shape, with seam side down. Repeat with remaining tortillas and beans and place in a casserole dish. Pour enchilada sauce over all and sprinkle with cheese. Bake for 15 minutes until cheese is melted. Allow to cool at least 5 minutes before serving.

Hugs!

Recipes currently inspiring me:

Tuna Patties at Simply Recipes
Toasted Pumpkin Seed Trail Mix at Cinnamon Girl
Mushrooms in Cream at An Edible Mosaic

Rosemary and Juniper Brined Pork Chops

noreply@blogger.com (Kirsten Lindquist) — Thu, 10 Nov 2011 09:00:00 +0000

Growing up, pork chops were in the regular rotation of my mother's go-to meals. They were definitely one of my favorites but I have no idea how she made them or why they were so good (she doesn't remember doing anything particularly special...it's a mystery!) But as I began eating meat again 3 years ago after a 15 year hiatus, today's pork chops were not meeting the rosy memories of my childhood. Until I discovered brine and marinades.

Pork may be the other white meat, but like the original white meat it generally needs some doctoring to boost its flavor. Marinades can provide lots of flavor like my Miracle Marinade but I was looking for a more porkier tasting chop. That's where brine comes to the rescue. A simple brine of salt water and a few herbs ensures that your chop stays moist when you cook it and highlights the pork flavor. Delicious!
I chose rosemary and juniper since they both have that resin-y flavor and it really brought out the pork flavor. While you may be tempted to add more garlic thinking that 2 is just not enough, restrain yourself; this is a very mellow brine that produces a savory pork chop with just a hint of herbal infusion. Trust me, most of your diners won't even realize that there was flavorings in the brine, they will simply comment on how juicy the chop is and the great pork flavor!

Rosemary and Juniper Brined Pork Chops
(serves 2)

2 pork chops
3 cups water
1 teaspoon salt
2 tablespoons juniper berries
1 3 inch sprig rosemary, de-leafed
2 cloves garlic, smashed and peeled
2 fresh bay leaves, crushed to reveal their aroma
1 tablespoon olive oil
salt
pepper

Mince rosemary and combine with juniper berries in mortar and pestle and crush until mashed. In plastic ziplock bag large enough to hold both pork chops flat, add water, salt, rosemary juniper mixture, garlic and bay leaves and seal. Place in dish so that chops are submerged in brine and marinate 24 hours. Drain and remove all seasonings. Pat chops drop and season with salt and pepper on both sides. Heat skillet large enough to hold both chops and add olive oil. Cook chops until just barely done, 5-8 minutes per side, depending on thickness. Remove from heat and allow to rest 5 minutes. Serve immediately.

Hugs!

Recipes currently inspiring me:

Blue Cheese Stuffed Figs with Prosciutto at Stacey Snacks
Maque Choux at Closet Cooking
Maple Buttermilk Pie at 101 Cookbooks

Kale and Slow Roasted Tomato Fusili

noreply@blogger.com (Kirsten Lindquist) — Mon, 07 Nov 2011 09:00:00 +0000

Someone on the Food Network has a show that is all about "five ingredients or less." While I"m a fan of short and easy recipes, there are plenty of dishes that are well worth the intimidation factor when it comes to a long list of ingredients. Fortunately for those who want short and sweet, this is the dish for you.

This was another quick and easy meal that uses the Slow-Roasted Tomatoes that I stashed in the freezer - thanks again to Eve of Garden of Eating for turning me on to this method. Of course sun-dried tomatoes would make a decent substitute, as long as they are well rehydrated. But the slow roasted tomatoes are just this side of dried, still soft and slightly plump but with that sweetness that sun-dried ones have. Preserved lemon adds some zip and zing but again is not necessary; substitute some fresh lemon zest after tossing all of the ingredients and you will get the same effect.

This is going over to Tandy of Lavender and Lime for Presto Pasta Nights.

Kale and Slow Roasted Tomato Fusili

1/4 lb fusili
1/2 bunch Tuscan (black, lacinto, dinosaur) kale, cut in ribbons
1/2 large onion, diced
8 Slow-Roasted Tomatoes, diced
3 tablespoons olive oil
1/4 preserved lemon, rinsed and pulp removed, minced

Cook pasta as directed. Meanwhile, heat pan over high heat. Add oil and onion and cook over medium heat until onion begins to brown. Add tomatoes and cook another 4 minutes until onions begin to take on tomato color. Add preserved lemon and cook another 3 minutes. Add kale and stir fry for 3-5 minutes until kale is wilted; add more olive oil if kale sticks. Drain pasta and add vegetable mixture to pasta and toss well. Serve hot or chilled.

Hugs!

Recipes currently inspiring me:

Spanish Roasted Potatoes with Tomato Sauce at Simply Recipes
Kasha Varnishkes at Stacey Snacks
Peanut Butter Honeycomb Pie at Eats Well With Others

Strawberry Topped Lemon Cake-Muffins

noreply@blogger.com (Kirsten Lindquist) — Fri, 04 Nov 2011 08:00:00 +0000

Let's play a game. Say there is an ingredient sitting in your refrigerator that needs to be used up or it will be tossed upon the mountain of guiltily-thrown-away-food that lingers in your conscience. For this round of the game let's say the ingredient is buttermilk. You look through your saved-to-make blog posts and put a few aside, but none of them really get you jazzed. So then you use your favorite search engine, Food Blog Search and that pulls up some interesting cakes and biscuits and even a few brunch bread items, but they still don't stick. Then you notice that it is Sunday night and there is no bread in the house for your morning toast, no yogurt to go with your granola and the half and half will barely get you through your morning coffee let alone serve as milk for some granola. Muffins! That's the ticket! Use up that buttermilk and make some yummy muffins.

Finding Smitten Kitchen's brilliant new muffin recipe made it all sound too perfect. At last, the pieces were falling into place. But then you realize that your hand-held beater is still missing the piece that keeps the beaters in place and you have only one lemon. So McGyver it Miss Cook!

And that should be the name of this game. Did it turn out? Mostly, but what Deb of Smitten Kitchen didn't quite communicate is this is such a fabulous muffin because it's really cake disguised as a muffin. Cream 1 cup of sugar and 1 stick of butter? Sounds like the making of a cake to me! But it certainly is delicious! Of course, most muffin recipes are pretty high on the calorie scale, but just know that I warned you!

Truth in advertising, since I used a food processor to cream the sugar and butter, it created a heavier batter, producing only 9 large muffins as a opposed to the 14 that Deb's method created. Also, without the requisite lemons for making zest, I substituted 1/2 of a preserved lemon and added an additional teaspoon of sugar to compensate for the salty lemon. It worked like a charm, so I am including my recipe with Deb's method.

Strawberry Topped Lemon Cake-Muffins (inspired by Smitten Kitchen)
(makes 9 muffins)

1 cup sugar, plus 1/8 of a cup and 1 teaspoon, divided
1/2 preserved lemon, rinsed, pulp removed, and minced
2 cups all purpose flour
2 1/2 teaspoons baking powder
1 stick unsalted butter, at room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
10 frozen strawberries
1 tablespoon aged balsamic vinegar

Preheat oven to 375 degrees. Line 14 standard muffin cups (or 56 minis) with paper liners or grease with butter. Mash 1/8 cup and 1 teaspoon sugar with preserved lemon until it is a well blended paste. Whisk flour and baking powder in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture. Divide batter among muffin cups. In a food processor, blend frozen strawberries with balsamic vinegar. Make an indentation in the top of each muffin and spoon in 1 tablespoon of strawberry mixture. Bake for 25-30 minutes or until a toothpick comes out clean. Cool on a rack for at least 20 minutes and then carefully pop out muffins. Best chilled.

Hugs!

Recipes currently inspiring me:

Irish Blue Cheese and Tomato Soup at Soup Chick
Brown Sugar Rosemary Walnuts at 101 Cookbooks
Fried Green Tomatoes with Sweet Corn Salsa at More Than Burnt Toast

Eggplant "Bruschetta" Sans Bread

noreply@blogger.com (Kirsten Lindquist) — Tue, 01 Nov 2011 08:00:00 +0000

This post is for everyone south of the border or living in a temperate climate where it still feels like summer on a good day and spring on a "cool" day. I have been meaning to give Deb of Smitten Kitchen's recipe a try ever since I can across it. And as usual, she does not disappoint!

While her version called for fresh tomatoes, these beauties from a post by Eve of Garden of Eating were waiting to be devoured. Substituting them was a stroke of creative invention. I loved how the sweetness and chewiness of the roasted tomatoes paired with the briny capers and red wine vinegar. You could easily leave out the ricotta salata to make it vegan - there is such an abundance of flavor that you won't miss it.

I bought small eggplants so that the rounds would not be too big. Keeping the skin on keeps the juices intact so that when you bite into these delicious morsels, you simultaneously taste creamy eggplant, crisp exterior and an explosion of Mediterranean flavors in a single bite. Japanese eggplant would probably work really well too, but be prepared to make extra, these are strangely addictive!

Eggplant "Bruschetta" Sans Bread (inspired by Smitten Kitchen)

3 baby eggplant (or 1 large) about 1 lb
20 Slow Oven Roasted Tomatoes
1 tablespoons capers, minced
1/4 cup red onion, minced
1/3 cup oil cured black olives, minced
1 tablespoon fresh mint, minced
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
black pepper
2 tablespoons ricotta salata, crumbled (Optional)
olive oil to grease baking sheet or use oil spray
salt

Preheat oven to 425 degrees. Cut tops and bottoms off of eggplant(s) and slice into 1 inch rounds. Spray or oil baking sheet and lay eggplant on sheet, and salt and pepper eggplant. Bake for 12-14 minutes until bottoms are browned; flip and salt and pepper and spray with oil and bake another 8 minutes until crisp. Meanwhile, combine remaining ingredients in bowl and mash well. Adjust for salt and pepper (if using ricotta salata, it is salty, to be careful). Spoon on top of baked eggplant and eat immediately.

Hugs!

Recipes currently inspiring me:

Light Tomato Coconut Soup at ECurry!
Poblano Mac and Cheese at Nutmeg Nanny
Roasted Tomato Soup with Broiled Cheddar at Smitten Kitchen

Vegan White Chili

noreply@blogger.com (Kirsten Lindquist) — Fri, 28 Oct 2011 08:00:00 +0000

I first came across "white chili" while living in Minnesota. Usually, it is white beans, chicken and some chilies, although not too much. Minnesotans don't like too much heat, at least in their food! But lately I've been challenging myself to cook vegan and the idea of making a vegan white chili popped into my head.

Cooking with tempeh is a great vegan protein. A fermented soy product, it is easier to digest because it is fermented, but unlike other fermented products, does not have a sour or acidic taste. Similar to tofu, it absorbs the flavors it is cooked with. Tempeh has a nutty flavor, that is tempered by how much spice you add to it. In this chili I simmered it for about 30 minutes and the green salsa flavor really permeated it. Delicious!

As always, do not skimp on the garnish, it really makes all the flavors pop!

Vegan White Chili

1 package tempeh, original or 5 grain, cut in 1/4 inch cubes
3 tablespoons olive oil
1 onion, minced
2 serrano peppers, minced
5 cloves garlic, minced
2 cups salsa verde (such as this recipe)
1 tablespoon ground cumin
1 teaspoon ground coriander
1 15 oz can navy beans (or 1 1/4 cups beans with their cooking liquid)
2 teaspoons chili powder
1-2 teaspoons brown sugar
salt
pepper
cilantro and red onion, minced for garnish

In a large sauce pan heat olive oil and saute onion, garlic and serrano peppers over medium high heat for 10 minutes. Add coriander and cumin and stir and cook another 2-3 minutes. Add tempeh and stir to combine and cook another 5 minutes. Add salsa verde, chili powder and beans and bring to boil. If salsa verde is thick, thin with a little water and cook chili for 10 minutes. Taste for spiciness and add 1-2 teaspoons of brown sugar according to taste. Season with salt and cook another 15 minutes to allow tempeh to absorb flavors and soften. Serve with minced cilantro and red onion garnish.

Hugs!

Recipes currently inspiring me:

Italian Stuffed Squash from Very Culinary
Fresh Fig and Strawberry Tart from Eats Well With Others
Tiramisu alle Pesche from Aglio, Olio e Peperonciono

Mushroom Sugo with Rotini

noreply@blogger.com (Kirsten Lindquist) — Sun, 23 Oct 2011 08:00:00 +0000

If you have not already visited Elise's blog Simply Recipes, you should. She has a huge repertoire of recipes and she does a fantastic job of describing them, well, in a word, simply. Not only does the blog update nearly every day, but she has introduced me to so many new things when I thought that I had heard it all. This Mushroom stew is a perfect case in point.

Made similarly to Bolognese meat sauce without the milk or cream, it is a slow simmered creation that allows the porcini mushrooms to shine. Since it only calls for 1 oz of dried porcini, this is really an economical meal while tasting luxuriously gourmet. Just my style!

Although I followed this recipe almost to the letter, I did make a slight change. Dried or powered bouillon cubes are just never in my pantry so I tossed in some kombu (seaweed I use for cooking dried beans) since it adds that umami flavor that beef adds. Worked like a charm!

Mushroom Sugo with Rotini (from Simply Recipes)

1 ounce dried porcini mushrooms
2 tablespoons olive oil
1 medium yellow onion, minced
1 carrot, minced
1 stalk celery, minced
4 cloves garlic, peeled and minced
2 tablespoons fresh parsley, minced
1/2 teaspoon fresh rosemary, minced
1/4 teaspoon fresh thyme, minced
1/4 teaspoon fresh oregano, minced
1/4 cup dry red wine
8 oz tomato sauce
1 two inch piece of kombu
1 bay leaf
Freshly ground black pepper

Soak dried mushrooms in 2 cups of hot tap water. Strain and reserve liquid and minced mushrooms. Over medium heat saute onions in olive oil until soft. Turn heat down to low and cook gently for 30 minutes until onions turn golden but do not brown. Add carrots and turn heat up to medium high and cook 3-4 minutes. Add celery and cook 3-4 minutes until soft. Add red wine and turn heat up to high, stirring in vegetables and cooking until liquid is absorbed. Add mushrooms, garlic, herbs, tomato sauce, bay leaf, kombu and soaking liquid and bring to boil. Cover and reduce to simmer and cook 1 1/2 - 2 hours, stirring occasionally to keep stew from sticking to pan. Serve over pasta or polenta.

Hugs!

Pasta with Ricotta, Roasted Tomatoes, Figs and Arugula at Eats Well With Others
Berry Pie with Rye Flour Crust at 101 Cookbooks
Bacon, Swiss Chard and Tomato Penne at Cinnamon Girl Recipes

Leek and Kale Potage

noreply@blogger.com (Kirsten Lindquist) — Tue, 18 Oct 2011 08:00:00 +0000

I have two younger sisters who have denounced my tendency to "make stuff up," as they judge it, in terms of knowledge of a wide variety of things. It is true, that when I was younger I would say things very authoritatively without full confirmation of actuality. I called it guesstimations; they had a less polite phrase for it. Needless to say this little story pertains to today's recipe.

After whipping up this thick soup the other night and deciding that it was blog-worthy, I dubbed it a "potage" because that just felt right. Low and behold when I did a bit of internet searching it turns out my instincts were right. Vindication of my guesstimation abilities!
A potage is a thick soup or stew, made with pureed vegetables, broth and optional cream. My version is pretty simple but really delicious. Slow sweated leeks and shallots cooked with bean broth and a little beans for heft and the addition of the green kale for color and vitamins. I ate this three lunches in a row and loved it every time (and the soup held its green color as well! Yeah for hearty kale!)

Leek and Kale Potage
(serves 3-4)

1 large leek, about 1 lb
1 bunch Tuscan kale (aka black, dinosaur kale) chopped in 1/2 inch ribbons
2 shallots, sliced thin
2 tablespoons olive oil
1/2 cup cooked white beans (cannelini, great northern, navy)
1-2 cups bean juice
2-3 cups water (liquid from bean stock and water should equal 4 cups)
salt
pepper

To clean leek, trim off the root end and cut entire leek in half. Wash under cold water, fanning out leeks to ensure no grit is trapped between layers. Cut off only the most green part and discard. Slice leek very thinly in half moon slices. In large sauce pan heat oil over medium heat. Add leeks and shallots and turn heat down to low. Add 1/2 teaspoon of salt and stir to blend. Cook over low heat for 10-15 minutes until leeks are soft and begin to release their juices. Add kale and cook another 3-4 minutes until kale begins to soften. Add bean stock and water to equal 4 cups of liquid and add beans. Bring to boil and remove from heat. Season with salt and pepper and either allow to cool if pureeing in a blender or use a hand held blender to puree soup.

Hugs!

Recipes currently inspiring me:

Peach Butter from Smitten Kitchen
Jersey Corn Hash from Stacey Snacks
Unfussy S'mores Brownies from Cinnamon Girl's Recipes

Presto Pasta Night #235

noreply@blogger.com (Kirsten Lindquist) — Fri, 14 Oct 2011 08:00:00 +0000

Welcome to Presto Pasta Night No. 235. It's the middle of October, do you know where your year went? I certainly don't! Thank the pasta gods that these delicious meals will always ground me! Happy reading and eating!

First is Tandy from Lavender and Lime with Coppa and Courgette Pasta with Exotic Mushrooms. Tandy made this fun and exciting pasta from her pantry - I want her pantry that has coppa just sitting around in it! Internal struggles of whether or not to to tell friends a hard truth is not easy. But this pasta looks both comforting and easy to make as you're stewing over whatever dilemmas float into your life.

Bitter Melon Egg Drop Soup comes to us courtesy of Tigerfish of Teczcape-An Escape to Food. Her Bitter Melon Egg Drop soup is chock full of goodness. Flavored with boiled dried anchovies, onions, ginger and tomato, a simple stock and some herb garnishes make this noodley soup a winner! Unknown to me, bitter foods help speed metabolism, so eat up your bitter melon, broccoli and greens. Just another reason to eat my favorite veggies!

Oooh, a new blog introduced to me by PPN! One of the best parts of hosting! Deepali Jain writes at at Confusion Cook and brings us Creamy Spinach Pasta. When Deepali isn't busy being the Jill-of-all-trades for her home and energetic 2 year old, she is blog-hopping - sounds like fun! Here is her first foray into pasta and aren't we the lucky ones! Cream, spinach, onions and of course some red pepper flakes transforms pasta into green creamy deliciousness.

Val of More Than Burnt Toast made Skillet Butternut Squash and Italian Sausage Lasagna. Val's blog is another great that I discovered through Preto Pasta Nights. She's always so creative; writing since 2006 she's got plenty to explore on her site! Here she uses one pot, combining my favorite fall ingredients - hard squash and sausage - to make this inspired lasagna! Who doesn't love one pot meals and the savory melding of butternut squash with sweet Italian sausage is brilliant.

Next is Haalo of Cook Almost Anything with Ravioli del Plin Con Tartufo Bianco. Ok, I will have to confess right now that I would have done just about anything to have shared this meal with Haalo! Fresh, meat filled ravioli (that she didn't have to make) with shaved white truffles, while sitting somewhere in Italy....big, big, BIG sigh! I suppose if I make it myself I could convince myself that I was actually there...I do have a powerful imagination. Either way, thanks for sharing Haalo! Good to have you back at PPN.

Ahhh, one of favorites that I discovered at PPN - do you sense a trend here! Joanne of Eats Well With Others brings us her Baked Penne with Roasted Vegetables and it lives up to the hype. Fontina, Mozzarella, Parmesan, oh and of course the stars of the show. lots of summer squash! Good luck Joanne with the no-exercise-for-2-months. We're rooting for you, as always!

And now prepare to swoon (at least if you are an omnivore) as Ruth of Once Upon A Feast presents Lamb and Couscous Dinner. Wow! That is a stunning looking dish! I would have loved to have been present for that fast-breaking dish! It would be enough to make me fast every day if that was the breaker! Check out the rest of Ruth's post with her Challah and the rest of the goodies served over the High Holidays.

Here's one final entry from a good friend, Eve writes at the Garden of Eating (of course!) and she brings us Roasted Delicata Squash and Tortellini Salad with Greens, Cranberries and Pepitas. Wow, that's an amazing combination. Colorful, seasonal, tasty and healthy to boot!

Lastly is my entry of Spicy Lamb Broth with Ravioli and Gremolata. Bone broth is not only delicious and easy to make but chock full of nutrition pulled from the marrow of the bones when simmered to make stock. While I cheated with store-bought ravioli and the gremolata is so simple to make, don't even think of buying it. Just pop that wilting bunch of parsley into your food processor with salt, garlic, lemon zest and olive oil and it will keep for a couple of weeks. Having it around to spread on crackers, stir into soups and stews just makes me feel gourmet without much work!

Thank you to everyone who sent an entry, it's a gorgeous bunch of dishes! Please play again next week when HoneyB of the Life and Loves of Grumpy's Honey Bunch will be hosting. Until then, happy pasta eating!

Hugs!

Spicy Lamb Broth with Ravioli and Gremolata - Presto Pasta Night #235!

noreply@blogger.com (Kirsten Lindquist) — Sat, 08 Oct 2011 08:00:00 +0000

This is a very humble dish that I found in The Southern Italian Table, a wonderful cookbook about the "cucina povera" - poor people's cooking of Southern Italy. Arthur Schwartz is an American Expat living with his partner in Sicily, giving food classes and touring the South looking for quintessential Southern dishes from everywhere south of Rome. Delightful!

This spicy lamb broth combines a few key ingredients - lamb bones, garlic, red pepper flakes - which is then boiled for a few hours to create a very flavorful and nutritious broth perfect for whatever pasta you want to add to it.

I first learned of the Italian tradition of putting stuffed pastas like ravioli, agnolotti, tortellini in broth after watching the movie The Story of Boys and Girls, which centers on the creation of a feast for an engagement party. Instead of slathering richly filled pastas with more rich sauce, serve them in a simple broth. Brilliant!

For my version I added some gremolata, because I had it and I wanted a little herby goodness in the broth. The ravioli I will admit are store bought, but really good (Rising Moon Organics, if you're curious).

And in case you haven't figured it out, I will be hosting Presto Pasta Night next Friday so please email me your entries - blog link, photo - kirstenmlindquist AT gmail DOT com and cc Ruth AT 4everykitchen DOT com by next Thursday, October 13 by 9pm pacific time and check back for the round up!

Spicy Lamb Broth with Ravioli and Gremolata (from The Southern Italian Table)
(serves 2-3)

3-4 cooked lamb chops (save them and freeze after eating lamb chops)
2 cloves garlic, peeled and smashed
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
few grinds black pepper
1 teaspoon cider vinegar
8 cups water
5-8 raviolis per serving
gremolata for serving

Combined first 7 ingredients in large stock pot and bring to boil. Reduce to simmer and cook for 2 hours. Strain and pour into glass jars and cap and refrigerate. It is easiest to skim off the fat once the broth has cooled since it will all congeal at the top. Skim fat and reheat broth. Cook ravioli in broth according to instructions. Ladle broth and ravioli into bowls and pass gremolata for garnish.

Hugs!

Fennel, Celery and Herb Salad

noreply@blogger.com (Kirsten Lindquist) — Wed, 05 Oct 2011 08:00:00 +0000

Whooosh! Hear that? It's the sound of fall blowing into Southern California. The winds pick up, the air chills (a few degrees or so) and the sky gets threatening with dark clouds and sometimes spits a few rain drops on us mere mortals. That also means it's time to get creative with fall salads. Here is the first of many.

Fennel and celery are the stars of this lovefest. Both have a juicy crunch that I adore and keeping it simple with just some fresh cilantro for a little punch keeps the veggies front and center. This is a bit of a riff on this salad, first introduced to me by Mark Bittman - not personally of course, I can only dream! He added shaved parmesan and used red wine vinegar. This version is lighter, taste wise, with just a squeeze of lemon, salt, pepper and olive oil. It really brings out the fresh flavor of the fennel and celery.

Feel free to use your favorite fresh herbs if you are not a fan of cilantro. The soft green ones like parsley or basil or mint will work better than the woodier rosemary or sage.

Fennel, Celery and Herb Salad
(serves 2-3)

1 large fennel bulb, end trimmed, sliced as thin as possible
1 stalk celery, sliced in 1/4 inch slices
1-2 tablespoons cilantro, chopped (according to taste)
1/2 lemon
1 tablespoon olive oil
salt
pepper

Combine veggies and cilantro in bowl and mix well. Squeeze lemon over all and toss with olive oil, salt and pepper. If you allow it to sit for 10-15 minutes, the juices of the vegetables will release, intensifying the flavors.

Hugs!

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