tag:blogger.com,1999:blog-64626836207531427892024-03-14T03:06:36.466-04:00In the Nord kitchenDianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-6462683620753142789.post-11505617512116692622012-08-10T16:05:00.000-04:002012-08-10T16:05:06.772-04:00Summer Fun<div class="separator" style="clear: both; text-align: center;">
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We have been having fun this summer in the Nord Kitchen.<br />
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<tr><td class="tr-caption" style="text-align: center;">Potatoes sauted with onions, fennel and kale</td></tr>
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Our oldest daughter is working as part of the harvest crew at <a href="http://www.sienafarms.com/">Siena Farms</a>. Every week she brings home a box of wonderful, fresh, and sometimes unfamiliar, vegetables. It has been a fun challenge to create different dishes each week with the goal to use EVERY item in the box. Although I try to use up every item within the week, some items do get carried over. But, I have not augmented my vegetable cooking with vegetables from any other source. No rushing to the grocery store for a few more potatoes.<br />
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We eat what we get.<br />
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Of course, we have augmented with produce from our own garden. Alan's garlic crop is plentiful this year. Which helps when advice from the farm is to "saute in olive oil and garlic....add a bit of salt...and enjoy."
I have been going through an awful lot of olive oil.<br />
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Our own tomatoes have begun to ripen so those are now added to the mix. <br />
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Another bonus is access to a continues supply of sunflowers. I never knew that there we so many different varieties. My favorite is the Teddy Bear Sunny.<br />
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<br />Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com0tag:blogger.com,1999:blog-6462683620753142789.post-66627790440380699872011-02-03T20:27:00.001-05:002011-02-03T20:29:10.695-05:00Time for a fresh start<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uBj5RD4n3tA/TUtVEfadIXI/AAAAAAAAAQ4/SvlnMRI5mfU/s1600/IMG_0855.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="180" width="320" src="http://4.bp.blogspot.com/_uBj5RD4n3tA/TUtVEfadIXI/AAAAAAAAAQ4/SvlnMRI5mfU/s320/IMG_0855.JPG" /></a></div><br />
Due to the crazy winter weather....so many house bound days due to snow....I've decided to start a new blog....<a href="http://kitcheninsight.blogspot.com">Kitchen InSight</a> I've probably lost the few followers I had since starting this blog in 2007 so it should be easy to make a clean break.<br />
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I may periodically post here....but for the latest information on what is happening, in the Nord kitchen...check out <a href="http://kitcheninsight.blogspot.com">Kitchen InSight</a>.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com0tag:blogger.com,1999:blog-6462683620753142789.post-43096278794644530352011-01-17T17:41:00.000-05:002011-01-17T17:41:21.161-05:00College Care PackagesChange continues in the Nord Kitchen. There are now fewer seats around the dinner table and I've become a regular at my local post office.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uBj5RD4n3tA/TTS4WRJmvfI/AAAAAAAAAOI/mIf-DHDnf80/s1600/postbox.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="113" width="150" src="http://2.bp.blogspot.com/_uBj5RD4n3tA/TTS4WRJmvfI/AAAAAAAAAOI/mIf-DHDnf80/s200/postbox.jpg" /></a></div><br />
With two off to college, Care Package production has gone into high gear. An all time favorite and sure to help make new friends is a Yogurt Rum cake. It is very simple to make and will ship well. Once, while cleaning out the liquor cabinet I found a small bottle of rum, left over from a long ago trip to Bermuda. The rum was 150 proof and there was only about a tablespoon remaining. Just enough for this cake. Flavor might have been a bit overwhelming for some but was a big hit with the college crowd. Recommend using an amber rum like Mount Gay - - my personal favorite.<br />
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What you need:<br />
1 cup plain unsweetened whole milk yogurt<br />
1 cup sugar<br />
2 large eggs<br />
1 teaspoon pure vanilla extract<br />
1 tablespoon rum (light amber recommended)<br />
1/3 cup vegetable oil<br />
1 2/3 cups all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon fine sea salt<br />
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Preheat oven to 350 degrees. Spray sides of 10 inch round springform pan with cooking spray.<br />
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In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.<br />
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In a large mixing bowl, whisk together the yogurt and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla, oil, rum and whisk again. Pour the flour mixture into the yogurt mixture and whisk until just combined. Do not over mix.<br />
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Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until top is golden brown and a toothpick inserted in the center comes out clean.<br />
Transfer the pan to a cooling rack and let stand for 10 minutes. Once completely cooled, slide into a gallon size food bag and prepare for packing.<br />
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If you decide to keep for yourself, serve slightly warm or a room temperature. You can always make another one tomorrow.<br />
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For more ideas about feeding college kids away from home, check out the Boston Globe article, <a href="http://http://www.boston.com/lifestyle/food/articles/2011/01/05/for_hungry_collegians_theres_no_place_like_home_for_the_holidays/">Mother knows (cooking) best</a>Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com0tag:blogger.com,1999:blog-6462683620753142789.post-28970853152986611612008-10-17T00:41:00.005-04:002008-10-17T01:07:36.396-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uBj5RD4n3tA/SPgb7H7k-yI/AAAAAAAAAI4/JVjhM64u4bE/s1600-h/Eric_at_Fenway1008.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_uBj5RD4n3tA/SPgb7H7k-yI/AAAAAAAAAI4/JVjhM64u4bE/s200/Eric_at_Fenway1008.jpg" alt="" id="BLOGGER_PHOTO_ID_5257983267510221602" border="0" /></a><br />Watching the Red Sox make an incredible comeback tonight, down by 7 runs in the 7th inning. To then comeback and win the game 8-7. Just incredible.<br /><br />Guess even I can make a comeback. Where has the time gone?<br /><br />Since I last posted so much has happened in the Nord Kitchen. One child graduated from high school and left for the University of Vermont in September. Another spent the summer in Scotland and the third grudgingly stayed home. But was able to watch baseball at Fenway Park, including a playoff game. Not a bad life.<br /><br />The Tomato plants have come and gone. A rainy summer produced a lower yield so most of the tomato sauce has already been consumed. It will be a long winter. This year I'm experimenting with freezing whole tomatoes. I'll let you know how that works out.<br /><br />We also discovered homemade ice cream and experimented with lots of new flavors. New cookbooks have appeared on the kitchen counter while I continue to work on my own book. More to come later....Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com0tag:blogger.com,1999:blog-6462683620753142789.post-19307471765716576342008-02-02T10:27:00.000-05:002008-02-02T13:38:22.594-05:00Bread Rising<a href="http://bp2.blogger.com/_uBj5RD4n3tA/R6SMVoaKpOI/AAAAAAAAAIg/BLuDOEvHel8/s1600-h/Christmas+2007+043.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_uBj5RD4n3tA/R6SMVoaKpOI/AAAAAAAAAIg/BLuDOEvHel8/s400/Christmas+2007+043.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5162405376125740258" /></a><br /><br />If you have read previous blogs In the Nord Kitchen, you know that the kitchen caters to those with tastes that lean a bit towards Scandinavia. But, you would also know that the kitchen resides in a sports oriented house. (Yes, there is also a strong focus on the Arts, but I'll leave that for another blog.)<br /><br />So, as the kitchen prepares for Super Bowl XLII we also watch Swedish Cardamom bread rise. I find kneading bread very relaxing and the smell of bread baking fills the kitchen with soothing warmth. As I wait for the loaves to rise I will be scanning my recipe file for items from previous Super Bowls. A real favorite was the Ground Turkey and Sausage Chili prepared for Super Bowl XXXVIII, Patriots vs Panthers in 2004.<br /><a href="http://bp3.blogger.com/_uBj5RD4n3tA/R6SZ44aKpPI/AAAAAAAAAIo/DwPtvi_ABsc/s1600-h/February+2008+010.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_uBj5RD4n3tA/R6SZ44aKpPI/AAAAAAAAAIo/DwPtvi_ABsc/s320/February+2008+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5162420275367290098" /></a><br /> I have prepared this recipe for many a football game and it has been enthusiastically devoured. This year though, with a teenager who has sworn off meat and fish, I have been experimenting with vegetarian chili. The <a href="http://www.boston.com/news/globe/magazine/articles/2004/02/01/chili_bowl_xxxviii/">2004 Boston Globe article</a> had a version which wasn't quite hardy enough.<br /> <br /><br />As the bread rises, I will be searching for a more Super Bowl worthy recipe.<br /><br /><strong>Kirsten's Cardamom Coffee Braid</strong> <br /><br />2 packages yeast<br />1/4 cup warm water<br />1 tablespoon sugar<br />2 cups warm milk<br />1 cup sugar<br />3 cups flour<br />1 teaspoon ground cardamom<br />2 teaspoons salt<br />2 eggs, well beaten<br />1/2 cup margarine, melted<br />3 cups whole wheat bread flour (plus extra for kneading)<br />Melted butter, cinnamon and sugar<br /><br />Dissolve yeast, water and 1 tablespoon sugar. Add milk, 1 cup sugar, 3 cups flour and cardamom. Cover and let stand until bubbly; then add salt, eggs, margarine and 3 cups whole wheat bread flour. Knead, cover and let rise until double. Roll out and spread with melted butter, cinnamon and sugar. Divide into fourths. Cut each of these rectangles into 3 strips. Roll and pinch each of the 3 strips together and braid. You should get 4 large bread braids the length of the cookie sheet. Cover and let rise in a warm place. Sprinkle with sugar. Bake at 325 degrees, about 30 minutes. Loaves will rise more while baking. <br /><br />Makes 4 large braids<br /><br />Adapted from <em>Var Sa God</em>Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com6tag:blogger.com,1999:blog-6462683620753142789.post-83123117187937616332008-01-28T17:41:00.000-05:002008-01-28T18:05:43.718-05:00Last minute Salmon<a href="http://bp2.blogger.com/_uBj5RD4n3tA/R55apIaKpNI/AAAAAAAAAIY/IFSMF591DjI/s1600-h/January+2008+026.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_uBj5RD4n3tA/R55apIaKpNI/AAAAAAAAAIY/IFSMF591DjI/s400/January+2008+026.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5160661885691536594" /></a><br />What’s for dinner? When will dinner be ready? While I was working on those answers…short ribs, in about 3 hours …time got away from me. Just like my blogging. Although I have not been writing, I have been cooking. The family has continued to be fed…if not as promptly as they would like.<br /><br />The thought was to braise short ribs tonight because they looked so great in the market. Of course, meetings and deadlines got in the way. All this prevented me from beginning the process of preparing braised ribs. This, as many of you know, is a long process. <br /><br />So, dinner tonight was baked salmon. Luckily, there is a wonderful fish market near the indoor batting range. Although there is still plenty of snow on the ground, training for baseball season has begun. Too late for short ribs, but still time to dash my son off to practice, pick up some salmon, along with a wonderful cold asparagus salsa, and back home to cook.<br /><br />I usually bake salmon on a bed of angel-hair pasta. As the salmon bakes, its juices baste the pasta that forms a nest under the fish. Very simple to prepare and makes a lovely presentation. Though alas, I didn't have any angel hair pasta in the house. So, tonight it was prepared with whole wheat linguine. Not quite as elegant, but good enough for a quick meal.<br /><br /><strong>Salmon baked on pasta</strong><br /><br />3 tablespoons olive oil<br />Fresh pasta - 1 package of linguine or 2 packages of angel-hair (9 oz each)<br />3 tablespoons chopped fresh herbs (what ever you have on hand, parsley, oregano, etc.)<br />Salt and freshly ground pepper, to taste<br />1 1/2 pounds skinless, boneless salmon fillet<br /><br />Preheat oven to 400 degrees. Rub the bottom of a 12-inch baking dish with enough oil to make a thin coat. Set aside.<br /><br />Cook pasta in a large saucepan of boiling water for about 30 seconds. Drain the pasta, shaking the colander to remove excess moisture.<br /><br />Return pasta to pan and toss with 2 tablespoons of the oil, half of the herbs, salt and pepper. Pour pasta into prepared dish, arranging it in a flat nest.<br /><br />Cut the salmon into four even-sized strips, each about 2 inches wide. Lay the strips on the pasta, skinned-side down, setting them so that they're close but not touching.<br /><br />Rub the remaining 1 tablespoon of oil over the salmon and sprinkle with salt and pepper. Bake the salmon, uncovered, for 25 minutes or until the salmon is not longer opaque and the pasta looks crusty at the edges.<br /><br />Serve immediately with a fresh vegetable salsa on top.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com4tag:blogger.com,1999:blog-6462683620753142789.post-7594836115863446932007-12-31T12:48:00.001-05:002007-12-31T14:31:05.849-05:00Holiday Tea Time<a href="http://bp2.blogger.com/_uBj5RD4n3tA/R3kru6dI4xI/AAAAAAAAAHk/C1s1w8GJaQg/s1600-h/Christmas+2007+044.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_uBj5RD4n3tA/R3kru6dI4xI/AAAAAAAAAHk/C1s1w8GJaQg/s400/Christmas+2007+044.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5150195733840323346" /></a><br /><br />Although the Nord Kitchen is mostly dominated by those of Swedish decent, occasionally some fractional heritages peek through and we bow to other traditions. One favorite tradition from our English-early-American descendants is the serving of tea. Tea time can be an elaborate occasion in The Nord Kitchen ranging from a simple afternoon tea party to the elaborate High Tea affair. We are fortunate that we live in an area with a number of historical places which serve wonderful traditional afternoon teas, such as <a href="http://concordscolonialinn.reachlocal.net/concord-ma-fine-dining-tea-menu.asp">The Colonial Inn </a>in Concord, MA. But our favorite tradition is to set our own table with a variety of teas, heavily laden with sweets and sandwiches then wait and see who decides to sit for a chat.<br /><br />One of these impromptu teas occurred this past week when I was again experimenting with Mesquite flour. In previous blogs I have mentioned using this unique flour with chocolate chip cookies. The distinctive mocha flavor makes for a very rich cookie when combined with chocolate chips, so I was delighted when <a href="http://www.casadefruta.com">Casa de Fruta </a> contacted me with some new recipes to try. Just like early explorers in search of spices, I found some new flavor combinations to add to the tea table.<br /><br /><strong>Mesquite Meringue Cookies</strong><br /><br />3 egg whites<br />1 cup sugar<br />1/2 cup mesquite flour<br />1/2 teaspoon salt<br />2 teaspoons fresh lemon juice<br /><br />Mix the sugar and mesquite flour together, set aside. In a chilled bowl, begin beating egg whites with electric mixer. Gradually add the sugar and flour mix. Add the salt and lemon juice. Continue beating until batter is stiff and firm and does not slip from bowl when inverted. Be patient. Once desired consistency is reached, immediately, drop mixture by spoonfuls on a cookie sheet lined with parchment paper.<br />Bake in a very low temperature oven (210 - 225 degrees F) for about an hour. Be careful not to let cookies brown.<br /><br /><strong>Mesquite Lemon Bars</strong><br />For pastry dough:<br />2 cups whole wheat pastry flour<br />2 eggs<br />2/3 cup vegetable oil<br />1/4 cup milk<br />1/4 teaspoon pure vanilla extract<br />1/4 cup mesquite flour<br />1 teaspoon baking powder<br />1 teaspoon grated lemon peel<br /><br />For lemon topping:<br />1 jar (10 oz.) Lemon Curd<br />2 tablespoons mesquite flour<br /><br />Mix first 8 ingredients together to form a soft dough. Spread dough in a cookie sheet which has already been greased and floured. Make sure dough is evenly spread.<br />Bake in 350 degree oven for 10 minutes. Meanwhile, mix lemon curd and flour together until smooth.<br /><br />Remove pan from oven and spread over the partially baked dough the lemon topping. Return to the oven and bake for another 10 - 15 minutes or until edges are nicely brown. Cut into squares.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com3tag:blogger.com,1999:blog-6462683620753142789.post-84687605347186267312007-12-23T18:19:00.000-05:002007-12-23T19:56:40.295-05:00Scallops are In<a href="http://bp3.blogger.com/_uBj5RD4n3tA/R27tR6dI4uI/AAAAAAAAAHM/OSgJDHuvsss/s1600-h/November+002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_uBj5RD4n3tA/R27tR6dI4uI/AAAAAAAAAHM/OSgJDHuvsss/s400/November+002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5147312316136088290" /></a><br />When the weather in New England becomes cold and stormy, from late Fall until February, the best scallops can be locally found. A favorite combination of mine is to prepare them on a bed of leeks...another Fall time favorite. Fresh scallops are sweet, clean and so easy to prepare. In between the rush of holiday preparations and the shoveling of snow...a lot of snow....we sat back to relax in the Nord kitchen with some locally harvested scallops. Following recipe adapted from Patricia Wells, "Vegetable Harvest."<br /><br /><strong>Sea Scallops On A Bed of Leeks</strong><br />Coarse sea salt<br />8 leeks, white portion only, cut into thin half-moon slices<br />8 large sea scallops<br />1/4 cup heavy cream<br />Fine sea salt<br />Freshly ground white pepper<br />Olive Oil<br />Red Wine Vinegar<br />2 Tablespoons finely minced fresh chives<br />2 Tablespoons finely minced fresh parsley<br />2 Tablespoons finely minced tarragon leaves<br /><br />Have handy a large bowl of ice water.<br /><br />Bring about 3 quarts water to boil in a pot fitted with a colander. Add 3 tablespoons coarse salt and the leeks. Blanch until crisp-tender (about 1 minute). Immediately remove the colander from the water, allow to drain and plunge the colander with the leeks into the ice water so that they cool down quickly. Drain the leeks and wrap them in a thick towel to dry. (The leeks can be cooked up to 1 hour in advance.)<br /><br />Rinse the scallops and pat dry with paper towels. <br /><br />Just before you are ready to serve, place the blanched leeks in a large lidded skillet and scallops over high heat, just until brown around the edges. 30 seconds to 1 minute on each side. Season each side after it has cooked all the way through.<br /><br />On a warmed plate, arrange a bed of warm leeks. Top with the seared scallops. Drizzle lightly with olive oil and vinegar. Sprinkle with herbs. Serve immediately.<br /><br /><br /><br /><br /><a href="http://bp1.blogger.com/_uBj5RD4n3tA/R272_adI4vI/AAAAAAAAAHU/GG8d6SH47-U/s1600-h/Christmas+2007+028.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/R272_adI4vI/AAAAAAAAAHU/GG8d6SH47-U/s200/Christmas+2007+028.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5147322993424786162" /></a><br />Escaping from the snow this past week, I was in the Raleigh area on business and dined at a very intriguing Asian-French hybrid cuisine restaurant. <a href="http://www.ancuisines.com/index.html">AN Restaurant </a>in Cary, North Carolina. "An" means "to dine" or "to eat" in Vietnamese. The menu includes an eclectic selection of sushi to free range chicken and lamb chops with plenty of choices available for both beef eaters and vegetarians. Since many of the scallops available in supermarkets are usually harvested off the coast of North Carolina I decided to try a dish with scallops and ordered Shrimp and Scallops. The Hot pot style dish came artistically served in a bamboo pot with wonton noodles, bamboo shoots, mushrooms, onions and various fresh vegetables. I'm not sure I could discern where the scallops were really harvested, but the mixture of textures and tastes was delightful. A nice reprieve from winter in the Northeast. Now, its back to the holiday preparations.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com3tag:blogger.com,1999:blog-6462683620753142789.post-28048402713106261432007-12-16T14:22:00.000-05:002007-12-16T17:53:33.199-05:00Slicing Onions<a href="http://bp2.blogger.com/_uBj5RD4n3tA/R2V7Y6dI4qI/AAAAAAAAAGs/ibG2yk7LXd0/s1600-h/Christmas+2007+017.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_uBj5RD4n3tA/R2V7Y6dI4qI/AAAAAAAAAGs/ibG2yk7LXd0/s400/Christmas+2007+017.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5144653817279210146" /></a><br /><br />Slicing onions is one of my least favorite preps for cooking. I always have a bag of Ore-Ida chopped onions <a href="http://bp1.blogger.com/_uBj5RD4n3tA/R2WlGqdI4rI/AAAAAAAAAG0/pzl59WkPUPw/s1600-h/Christmas+2007+018.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/R2WlGqdI4rI/AAAAAAAAAG0/pzl59WkPUPw/s200/Christmas+2007+018.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5144699683234964146" /></a><br />stored in the freezer for quick use in recipes. <br />Which is fine for chopped onions, but what about sliced? Slicing onions reduces me to tears. I've tried all the tricks....lighting a candle, holding a slice of bread in my mouth...but nothing stops the tears from coming. <br /><br />A new technique was needed. I figured that if I sliced the onions fast enough I could avoid contact with the onion mist. So, recently I went in search of a new gadget. A number of solutions were available at my local kitchen supply store. Everything from elaborate mandoline slicers to special goggles for wearing while working with onions. Kyocera has an adjustable slicer with a very sharp ceramic blade. Perfect for slicing not only onions but potatoes, cabbage, etc. It is currently my favorite kitchen gadget.<br /><br />The snow has now arrived in abundance and it is time for French Onion Soup. This weekend, I tearlessly prepared a batch.<br /><br /><a href="http://bp0.blogger.com/_uBj5RD4n3tA/R2WogadI4sI/AAAAAAAAAG8/WaBUs2jR730/s1600-h/Christmas+2007+019.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_uBj5RD4n3tA/R2WogadI4sI/AAAAAAAAAG8/WaBUs2jR730/s320/Christmas+2007+019.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5144703424151478978" /></a><br /><br /><strong>FRENCH ONION SOUP</strong><br /><br />1/4 cup butter<br />1 Tablespoon olive oil<br />2 lbs onions, thinly sliced<br />4 cups vegetable stock for vegetarian version, otherwise use beef stock<br />1/2 cup dry sherry<br />French bread<br />1/3 cup grated Parmesan cheese<br />1 cup finely grated Gruyere cheese<br />chopped fresh parsley, to serve<br /><br />Heat the butter and oil in a large pan, then add the onion and cook, stirring frequently, over low heat for 45 minutes, or until softened and golden brown. It is important not to rush this stage. Cook the onion until caramelized for fullest flavor.<br />Add stock, sherry and additional water (up to 1 cup) if needed. Bring to a boil, then reduce heat and simmer for 30 minutes. Season to taste.<br />Meanwhile, slice the bread into thick slices and arrange, in single layer on baking sheet. Toast one side under broiler. Turn and sprinkle with Parmesan, toast until crisp and golden and cheese has melted.<br />Put bread slices into serving bowls. Ladle in the hot soup, sprinkle with remaining cheese and parsley. Serve immediately.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com4tag:blogger.com,1999:blog-6462683620753142789.post-89372924831766479752007-11-26T09:25:00.000-05:002007-11-26T10:51:06.616-05:00Ginger Cookies, Pepparkakor and The Wish Cookie<a href="http://bp2.blogger.com/_uBj5RD4n3tA/R0rYpVyFgEI/AAAAAAAAAGU/5ZVRtIwJjhc/s1600-h/November+027.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_uBj5RD4n3tA/R0rYpVyFgEI/AAAAAAAAAGU/5ZVRtIwJjhc/s200/November+027.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5137156529702928450" /></a><br />With the uniquely American holiday, Thanksgiving, now completed we enter into a new season of holidays. Holidays celebrated by families of all backgrounds and creeds each with a set of their own special traditions. <br /><br />For the Nord Kitchen, it starts with the search for the perfect ginger cookie. Crisp versus chewy, topped with sugar or not. The Handbook of Swedish Traditions, first published by the American Swedish Institute in 1980, lists 10 different recipes for ginger cookies... also known as <strong>Pepparkakor</strong>. An authentic Pepparkakor recipe should result in a thin, crisp wafer-like ginger cookie laced with just a hint of orange peel. <br /><a href="http://bp1.blogger.com/_uBj5RD4n3tA/R0roiFyFgGI/AAAAAAAAAGk/6OAfginDSrc/s1600-h/November+024.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/R0roiFyFgGI/AAAAAAAAAGk/6OAfginDSrc/s200/November+024.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5137173997334921314" /></a><br /><br />Swedish custom says that you should place a Pepparkakor in the palm of your hand. Then, make a wish. Using the index finger or thumb of your free hand, tap the cookie in the middle. Swedish tradition states that if the Pepparkakor breaks into three pieces, your wish will come true. If the Pepparkakor does not break into three pieces, well, you'll just have to enjoy eating the cookie in smaller pieces.<br /><br /><a href="http://bp2.blogger.com/_uBj5RD4n3tA/R0riIVyFgFI/AAAAAAAAAGc/fUATjlQ5qIo/s1600-h/Christmas+2007+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_uBj5RD4n3tA/R0riIVyFgFI/AAAAAAAAAGc/fUATjlQ5qIo/s400/Christmas+2007+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5137166957883523154" /></a><br /><br />For a very thin and very crisp Pepparkakor, I find that the ones imported from Sweden in the holiday tins are wonderful. Although <strong>Anna's</strong> from Tyreso, Sweden are a family favorite we recently discovered a great tin of cookies imported by Ikea from <a href="http://www.gille.se">Gille</a>.<br /><br />What if you crave a moist, chewy ginger cookie? The American Swedish Institute cookbook does have a recipe for that type also, but I've come to rely on another side of the family for a traditional early American ginger cookie. This recipe has been in my family for many generations and I'm not sure where it originated. <br /><br /><strong>Gramie's Ginger - Sugar Cookies</strong><br />2 cups sifted all purpose flour<br />2 teaspoons baking soda<br />1 teaspoon cinnamon<br />1 teaspoon ground cloves<br />1 teaspoon ginger<br />1/4 teaspoon salt<br />1 1/3 cups sugar<br />3/4 cup unsalted butter, at room temperature<br />1/4 cups dark molasses<br />1 egg<br /><br />Sift flour with soda, cinnamon, cloves, ginger and salt. Set aside.<br />In large mixing bowl add 1 cup sugar to butter, cream until light and fluffy. Blend in molasses and egg.<br />At low speed beat in flour mixture just until well mixed, scraping down bowl with rubber spatula.<br />Refrigerate dough for one hour.<br />After an hour, pinch off pieces of dough, shape into 1 1/4 inch balls. Roll in remaining sugar.<br />Place on lightly greased cookie sheet. Bake 8 - 10 minutes. Remove to wire rack and cool. Will be crinkled. Store in air tight container to keep moist and chewy.<br />Makes about 4 dozen.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com3tag:blogger.com,1999:blog-6462683620753142789.post-18865298476221599622007-11-19T22:10:00.001-05:002007-11-20T00:15:53.210-05:00The Imperfect Cook<a href="http://bp0.blogger.com/_uBj5RD4n3tA/R0Jbk1yFgDI/AAAAAAAAAGM/9bDIWJDiAIc/s1600-h/November+016.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_uBj5RD4n3tA/R0Jbk1yFgDI/AAAAAAAAAGM/9bDIWJDiAIc/s400/November+016.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5134767213626359858" /></a><br />I'm not what you would call a precise cook. I'm sort of a haphazard, imprecise cook who starts out with the best intentions to faithfully follow a recipe. But somehow, somewhere along the way I go astray. It could be something as simple as needing to substitute an ingredient because I don't have on hand the exact item the recipe requires. Or I get interrupted.<br /><br />Interruptions happen a lot in the Nord Kitchen. Despite a house full of comfortable chairs and plenty of desks, there is always someone sitting at the kitchen table. They are either reading the newspaper, working on a project, doing homework, surfing the net with a wireless laptop or just talking. <br /><br />Most of the time these interruptions tend to just slow down the cooking process with minimal impact on the final result. Only a delayed result. Generally, adjustments can be made fairly easily.<br /><br /><br />As I continue to work my way through Heidi Swanson's cookbook, <em>Super Natural Cooking</em>, I'm beginning to realize that her recipes need to be followed precisely with little room for substitutions. Its not that her cooking techniques require special attention but due to the uniqueness of her ingredients, special care is required on the combinations. My latest attempt was with her recipe for Raspberry Curd Swirl Cake. I didn't have raspberry curd, I had lemon curd. Since raspberries are out of season and she recommends using citrus curd in winter I thought I'd give it a try. I was out of pastry flour, so I used regular flour. Perhaps because it still is technically autumn and not yet winter or perhaps I wasn't precise enough in my measuring I'm not sure...but the first attempt was a disaster. <br /><br />So far I have enjoyed her book and have learned new things about different types of flours, grains, natural sweeteners, spices and seasonings. The Chocolate Chip cookies using mesquite flour are unique and very good. She is a talented food photographer and graphic designer as evidenced by her wonderful pictures...both in the cookbook and on her website, <a href="http://www.101cookbooks.com">101Cookbooks</a>. <br /><br /><a href="http://bp0.blogger.com/_uBj5RD4n3tA/R0JbL1yFgCI/AAAAAAAAAGE/Yt9l1ZplGHA/s1600-h/November+012.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_uBj5RD4n3tA/R0JbL1yFgCI/AAAAAAAAAGE/Yt9l1ZplGHA/s200/November+012.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5134766784129630242" /></a><br /><br />Something about her recipes challenge me. Every recipe has required a couple of tries to get right. For my first try with the Swirl Cake, I wish I could blame the poor outcome on interruptions...but for once, no one was around. So, I blamed it on imprecision and tried again. The first attempt just fell apart and collapsed. The top edges burned and the center was uncooked. Those sections that were baked were too sweet. On my second attempt I adjusted the sugar, precisely measured the whole-wheat pastry flour and baking powder, used butter at precisely room temperature and used less curd. Result was much more favorable. <br /><br />Although not as good looking as the one photographed in her book!!!!<br /><br /><strong>Lemon Curd Swirl Cake</strong><br /><br />1 1/2 cups whole-wheat pastry flour<br />1 1/2 teaspoons baking powder<br />3/4 teaspoon fine-grain sea salt<br />3/4 cup unsalted butter, at room temperature<br />1 1/4 cups natural cane sugar<br />3 large eggs<br />1 teaspoon pure vanilla extract<br />1/2 cup lemon curd<br /><br />Preheat oven to 350 degrees. Generously butter an 8 x 4 inch loaf pan.<br /><br />Combine the flour, baking powder and salt in a small bowl and whisk to combine.<br /><br />In a large bowl, beat the butter until smooth and creamy. Add the sugar and beat again. Scrape down the sides of the mixing bowl once or twice during the process so you end up with a nice, even creamy blend. Beat in the eggs one at a time. Stir in vanilla until evenly incorporated. Add the dry ingredients and gently fold in by hand just until barely blended; don't overmix.<br /><br />Scoop half of the cake batter into the prepared pan. It will be pretty thick so you will need to spread around with the back of a spoon. Now spread about half of the curd over the batter, staying clear of the sides of the pan. Add the rest of the batter and smooth the top until level, then plop big spoonfuls of the remaining curd on top of the cake (again staying clear of the sides of the pan). Drag a butter knife through the curd to create a marbled effect.<br /><br />Bake for 50 - 60 minutes, or until the cake bounces back a bit when lightly touched. Let cool in the pan. Slice and serve at room temperature.<br /><br />Adapted from recipe found in <em>Super Natural Cooking </em>by Heidi Swanson (2007)Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com3tag:blogger.com,1999:blog-6462683620753142789.post-10195005029078008052007-11-14T17:15:00.000-05:002007-11-15T14:58:27.544-05:00Science in the kitchen<div><a href="http://bp3.blogger.com/_uBj5RD4n3tA/Rzt23qMM2_I/AAAAAAAAAF8/DcCEN8kWWz0/s1600-h/November+008.jpg"><img id="BLOGGER_PHOTO_ID_5132826898909158386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_uBj5RD4n3tA/Rzt23qMM2_I/AAAAAAAAAF8/DcCEN8kWWz0/s400/November+008.jpg" border="0" /></a><br /><br /><br /><br />When I return from a business trip I always find interesting things left in my kitchen. Like unclaimed tupperware containers from other kids lunches. My oldest daughter sometimes takes a break from high school to come home for lunch with her friends. Their lunch boxes are left on the counter while my refrigerator is emptied. Sometimes, depending on the length of the trip these items have turned into living organisms. She plans to major in biology and environmental science...so I hear the "its all in the name of science" comment, a lot. Fortunately, most of my trips are short term, either a day trip or a single overnight. Even more fortuante, my daughter knows the way to her mother's heart, turns into Ms. Clean and scrambles to clean up before I get home.<br /><br />Recently, I returned from a longer, week long trip. (real reason for no postings lately, not because I am so sad to have to remove the baseball references.)<br /><br />Sitting on the counter was a jar of blue liquid. Hanging in the liquid was a string attached to a pencil, weighted down with a nut. What is this?<br /><br /><br />My teenage son's science class this week was about the three phases of matter: solids, liquids and gases. That, combinded with watching an old episode of Bill Nye prompted him to try to make rock candy. (these are the kind of experiments you want a teenage boy thinking about!!!) He remembered the procedure pretty well...just forgetting to cover with plastic wrap sooner and wait longer. We'll see what happens. But, by the looks of his jar we may need to redo. Never a dull moment in the Nord Kitchen.<br /><br />MATERIALS:<br /><br />One cup of water.<br />Two cups of sugar.<br />A wooden spoon for stirring.<br />A clean glass jar, like an old jelly or peanut butter jar.<br />Some string.<br />A pair of scissors.<br />A pencil.<br />Some plastic wrap.<br /><br />DIRECTIONS:<br /><br />1. Boil the cup of water.<br />2. Once it's boiling, add two cups of sugar.<br />3. Stir with the wooden spoon a bit and continue to boil.<br />4. While that's happening, cut a piece of string and tie it to<br />the middle of the pencil. Test the length by laying the pencil over<br />the mouth of the jar -- the end of the string should not touch<br />the bottom of the jar.<br />5. Once the sugar is dissolved in the water, pour<br />the liquid into the glass jar.<br />6. Lay the pencil over the mouth of the jar so the string is dangling in<br />the liquid.<br />7. Wait for the steam to stop rising out of the jar. When it stops, cover<br />the mouth of the jar with plastic wrap.<br />8. Put the jar in a safe place where it won't be disturbed.<br />9. In a few days (could take up to a week), pull the string out of the jar.<br /><br />You started with a liquid, saw some steam, and, if you followed the experiment, you've ended up with a solid. </div>Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com1tag:blogger.com,1999:blog-6462683620753142789.post-28126511736578161872007-10-29T11:37:00.000-04:002008-02-02T12:13:21.255-05:00Sweet Pumpkin, Sweep Caroline...so good, so good<a href="http://bp1.blogger.com/_uBj5RD4n3tA/RydfXDJQxgI/AAAAAAAAAF0/ZbiNcd4CEBo/s1600-h/Pumpkins+003.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/RydfXDJQxgI/AAAAAAAAAF0/ZbiNcd4CEBo/s200/Pumpkins+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5127171550370383362" /></a><br /><br /><br />In October 2004 I was convinced that because I fed my family nothing but Fenway Franks for a week, the Boston Red Sox made history and swept the World Series, clinching the title after 86 years of waiting. <br /><br />This year I wasn't quite so willing to make that extreme of a sacrifice. We've eaten well this week.<br /><br />Luckily, it didn't seem to make a difference. We swept in four and the sounds of Sweet Caroline could be heard on the streets of Denver. What a great time to be a Red Sox fan.<br /><a href="http://bp1.blogger.com/_uBj5RD4n3tA/RyaANTJQxeI/AAAAAAAAAFk/5_iKGpcWHno/s1600-h/Pumpkins+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/RyaANTJQxeI/AAAAAAAAAFk/5_iKGpcWHno/s320/Pumpkins+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5126926191773664738" /></a><br /><br />The series started with a rather ho hum start... oh, there goes another run. To entertain myself, I decided to bake a whole pumpkin. Check out A Veggie Venture blog for <a href="http://kitchen-parade-veggieventure.blogspot.com/2007/10/how-to-roast-whole-pumpkin.html"> How to Roast a Whole Pumpkin</a> A very simple process. Easy to do while catching bits of the game. Two small pumpkins resulted in enough processed fresh puree to make a couple of loaves of pumpkin bread and, my old stand-by, Maple Pumpkin Pie.<br /><br />Good thing too, because the subsequent games became more tense and the meals more sparse. No pictures to show of the pie because it disappeared too quickly. I did not make pie crust from scratch this time around... a few too many distractions. Using maple syrup with pumpkin makes a great pie filling. Normally I would use a can of puree and found that the fresh pumpkin provided a much lighter taste.<br /><br /><br />Some may not think it is worth the effort to prepare fresh puree, but I thought it was a fun way to spend a cold October night.<br /><br /><br /><br /><strong>Pumpkin Bread with Raisins</strong><br />4 large eggs<br />2 cups sugar<br />3/4 cup vegetable oil<br />3/4 cup orange juice<br />1 3/4 c fresh pumpkin puree (or 1 15 oz can)<br />3 cups whole wheat bread flour<br />1 1/2 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1 teaspoon salt<br />1 tablespoon ground cinnamon<br />3/4 teaspoon ground nutmeg<br />1/2 teaspoon allspice<br />3/4 cup golden raisins<br /><br />Set the oven to 350 degrees. Grease two 8 1/2 by 4 1/2 by 2 1/2 inch pans. Line the bottoms with a piece of parchment paper. Grease paper and pans, dust with flour, tapping out excess.<br /><br />Beat the eggs and sugar in a large bowl with an electric mixer for 1 minute. Add the oil, orange juice and pumpkin and beat just to mix.<br /><br />Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice into a medium bowl. With mixer on lowest speed, add the dry ingredients to the egg mixture and mix just until it forms a smooth batter.<br /><br />With a rubber spatula, stir the raisins into the batter. If you want to add nuts, add now. Pour the batter into the pans.<br /><br />Bake in the center of the oven for about 1 hour or until a knife inserted in the center comes out clean. If the bread is browning too quickly on top, cover with piece of foil, shiny side down.<br /><br />Set the pans on a rack to cool slightly, then turn the breads out of the pan and set them right side up to cool completely before serving.<br /><br />Makes 2 loaves. Adapted from <em>The Way We Cook</em><br /><br /><strong>Maple Pumpkin Pie</strong><br /><br />One single crust pie shell, prebaked<br /><br />Filling<br />3 large eggs<br />1 cup light cream<br />1/2 cup pure maple syrup, preferably dark<br />1 teaspoon vanilla extract<br />1/2 c firmly packed dark brown sugar<br />1 1/2 tablespoons all-purpose flour<br />1 teaspoon ground ginger<br />1/2 teaspoon ground cinnamon<br />1/4 teaspoon cloves<br />1/4 teaspoon nutmeg<br />3/4 teaspoon salt<br />1 3/4 cup fresh pumpkin puree<br /><br />Beat the eggs lightly in a medium-size bowl. Whisk in the cream, maple syrup, and vanilla. Combine the brown sugar, flour, spices, and salt in a small bowl. Add the mixture to the wet ingredients and stir well to combine. Add the pumpkin and blend well with a whisk. Carefully pour the filling into the cooked pie shell.<br /><br />Place the pie on the center oven rack and bake for 25 minutes, then rotate the pie 180 degrees, so that the part that was facing the back of the oven now faces forward. Continue to bake until the filling is set, about 25 minutes. When the pie is done, the center will not be soupy and the outer area will have puffed a little. The edges of the pie will have a slight sheen, although the center portion may not. Transfer to wire rack. Pie will settle once cooled a bit. Serve warm or a room temperature. You can also cover with foil and refrigerate until well chilled. Serve with a garnish of whipped cream or vanilla ice cream.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com2tag:blogger.com,1999:blog-6462683620753142789.post-5142029432352685862007-10-23T22:07:00.000-04:002007-10-23T23:08:09.942-04:00It may be Fall, but there is still baseball<a href="http://bp3.blogger.com/_uBj5RD4n3tA/Rx61TgJlDyI/AAAAAAAAAFc/fzRm3B0l8sw/s1600-h/red+sox.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_uBj5RD4n3tA/Rx61TgJlDyI/AAAAAAAAAFc/fzRm3B0l8sw/s200/red+sox.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5124732772646457122" /></a><br /><br /><br />Although it feels very much like summer with both warm weather and baseball games continuing, the Fall season is very much here. Someone recently asked if I had any pumpkin recipes. Aside from the traditional pumpkin pie I couldn't think of anything until I saw the new cookbook by Patricia Wells. Her latest book, <em>Vegetable Harvest </em>is a delight. The recipes are unusual and straightforward with clear instructions, helpful hints in a "What I Learned" section along with Wine suggestions. Its the sort of cookbook I envision writing someday... a little introductory paragraph to set the mood for the recipe, listing of equipment needed then clearly outlined steps to prepare the dish.<br /><br />Tonight we tried her <em><strong>Pumpkin and Sage Risotto</strong></em> which, although clearly written, was not immediately understood, to me. In my rush to get dinner started, I reached for the fresh thyme instead of the sage. None of which would have been apparent to anyone until I decided to photograph the dish with thyme instead of sage. My mind is most certainly on tomorrow's game and not tonight's dinner!!!<br /><br />The risotto was wonderful, none the less. <br /><br /><br /><a href="http://bp1.blogger.com/_uBj5RD4n3tA/Rx6scAJlDxI/AAAAAAAAAFU/RgZULiC1Vto/s1600-h/Apples+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/Rx6scAJlDxI/AAAAAAAAAFU/RgZULiC1Vto/s320/Apples+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5124723023070695186" /></a><br /><br /><strong>PUMPKIN AND SAGE RISOTTO</strong><br /><br />For preparing the Pumpkin<br />1 tablespoon olive oil<br />1 shallot, trimmed,peeled, and minced<br />Fine sea salt<br />2 cups 1/2 inch cubes of peeled pumpkin (can also use butternut squash)<br />8 leaves fresh sage <br />2 cups chicken stock<br /><br />For preparing the Rice<br />about 5 cups chicken stock<br />1 tablespoon unsalted butter<br />1 garlic clove, peeled, halved<br />1 shallot, trimmed, peeled, minced<br />Fine sea salt<br />1 1/2 cups Italian Arborio rice<br />1/2 cup freshly grated parmigiano-reggiano cheese<br /><br />1. In a medium saucepan, combine the oil, shallot and salt. Cook covered, over low heat until soft but not browned, for about 3 - 4 minutes. Add the cubed pumpkin, half the sage and the 2 cups stock. Cover and simmer until the pumkin is cooked but still slightly firm, about 10 minutes.<br /><br />2. In a large saucepan, heat the 5 cups stock and keep it simmering, at low heat, while you prepare the risotto.<br /><br />3. In another large saucepan, melt the butter over low heat. Add the garlic, shallot, and salt. Cook, covered, over low heat until soft and translucent, about 3-4 minutes. Remove and discard the garlic. Add the rice and stir until the rice is well coated.<br /><br />4. When the rice becomes glistening and semitranslucent, add a ladleful of the stock. Cook, stirring constantly until the rice has absorbed most of the stock, 1 -2 minutes. Add another ladleful of the simmering stock and stir regularly until all the stock is absorbed. Adjust the heat as necessary to maintain a gentle simmer. The rice should cook slowly and should always be covered with a veil of stock. Continue adding ladlefuls of stock, stirring frequently and tasting regularly, until the rice is almost tender but firm to the bite, about 17 minutes total. The risotto should have a creamy, porridgelike consistency.<br /><br />5. Remove the saucepan from the heat and stir in the cheese and the cooked, drained pumpkin. Taste for seasoning. Transfer the risotto to warmed soup bowls. Garnish remaining sage leaves or anyother herb you happen to have handy. Season with coarsely ground pepper. Serve immediately.<br />Adapted from <em>Vegetable Harvest </em>by Patricia Wells 2007Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com3tag:blogger.com,1999:blog-6462683620753142789.post-65748241301307594422007-10-14T22:14:00.000-04:002007-10-15T00:10:00.504-04:00I could have stayed home and baked cookies...**<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_uBj5RD4n3tA/RxLa7QJlDvI/AAAAAAAAAFE/a9Cmu5zIxDU/s1600-h/Super+Natural+Cooking+016.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_uBj5RD4n3tA/RxLa7QJlDvI/AAAAAAAAAFE/a9Cmu5zIxDU/s400/Super+Natural+Cooking+016.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5121396437755956978" /></a><br />Most people know who uttered those piercing words, renewing the debate about the role of woman at home versus woman in the workplace. My reaction, at the time, was one of simple confusion. Fifteen years ago, when my children were babies I was very focused on my career. I loved my work, I loved my children and I loved to cook. Why couldn't I do it all?<br /><br />Over the years my children had lots of home baked cookies and lots of store bought ones too. It doesn't matter if you're a "full time, at home" Mom or a "work outside the home" Mom... you are still going to get that short notice announcement, from your child, that they need to show up at school, <span style="font-weight:bold;">tomorrow</span>, with 34 cupcakes. Time, in the end, will dictate the result...if the supermarket is closed, you bake until midnight.<br /><br />My children have learned, over the years, to give more notice. Now that they are older, they take more responsibility for ensuring that the right food, in the right form is available at home. Either they put it on the shopping list, buy it themselves or learn to cook something to their liking from the ingredients available.<br /><br />What has changed from 1992, is the workplace. It moved. I used to go into the office everyday. Dinner preparation started when I got home. Now, I may not even leave the house. To support this new global economy, my conference calls can start at 7:00 am. It can be noon before I know it and I still haven't made it to the door, to get in the car, and drive to the office. With today's technology, one can work from almost anywhere...an office building, a plane, a train, your own kitchen table or the local coffee shop.<br /><br />So one of those days, when I found myself still at home at noon and debating the feasibility of a trip to the office. The phone rang. Daughter #2 had a break in her school day and was calling to tell me some good news about the results of a very difficult test she recently took. After the animated chatter came the real reason for the call. She asked if I would bake her an apple pie to be ready for when she came home from school.<br /><br />She had hit my weak point. I absolutely love baking pies. But, I rarely do anymore because, oddly enough, my family does not like eating pies. So, unless I can give them away, they go to waste. Why, I asked, did she want a pie? I knew she wouldn't eat it. Because she wanted to come home to a house that smelled like apple pies baking.<br /><br />Did this request fall under the category of last minute demands? If I dashed out and bought an apple scented candle, would that suffice? I really didn't have the time to make an honest to goodness, something I would be proud of, pie.<br /><br />What I came up with was an Apple Tart. Very fast, very easy, and makes the house smell like apple pies are baking. <br /><br /><span style="font-weight:bold;">Apple Tarts<br /></span><br />3 firm apples (Cortlands, Granny Smiths, etc.) peeled and thinly sliced<br />Juice of 1 lemon<br />Puff Pastry (1 package, prepared, thaw if frozen)<br />12 Tablespoons unsalted butter<br />3/4 cup granulated sugar<br /><br />Sprinkle the apple slices with the lemon juice. Preheat oven to 400 degrees.<br /><br />Roll out the puff pastry to 1/4 inch or less thickness. Cut the pastry into circles, almost as large as the dish you plan to serve it on (about 8 inches in diameter.<br /><br />Place circles on cookie sheet. Arrange apples around pastry, leaving about 1/2 inch outer rim. Dot each pastry with 1 tablespoon of butter and sprinkle each one with a tablespoon of sugar. Bake for 15 minutes, remove from the oven and dot with the rest of the butter and sugar. Sprinkle some cinnamon on top. Bake the pastries for 10 minutes more.<br /><br />Serve warm with a scoop of vanilla ice cream.<br /><br /><br /><br /><br />Even Hillary adapted and went on to create her own <a href="http://allrecipes.com/Recipe/Hillary-Clintons-Chocolate-Chip-Cookies/Detail.aspx">Chocolate Chip oatmeal cookie recipe.</a><br /><br /><br /><br />** "I suppose I could have stayed home and baked cookies and had teas, but what I decided to do was to fulfill my profession which I entered before my husband was in public life." (Hillary Clinton, March 26, 1992)Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com4tag:blogger.com,1999:blog-6462683620753142789.post-85973319937150419612007-10-09T08:30:00.000-04:002007-10-09T10:20:33.642-04:00When I'm in a rush - which is alwaysFamily dinner did not get canceled this week after all. Although next week may be a different story. <br /><br />So, when I find myself in a rush and needing to pull together supper because we did take-out last night and can't possible do it again tonight, I begin by pulling whatever I can find out of the refrigerator.<br /><br />What fell out last night was some yellow summer squash. In addition, our recent warm weather produced yet another batch of vine ripened tomatoes, still sitting on my kitchen counter. The perfect combination for making a <a href="http://http://culinarytypes.blogspot.com/2007/09/zucchini-and-tomato-gratin-and-alice.html">Zucchini & Tomato Gratin</a>. Although mine was not as artistic, it still tasted great and was perfect to serve daughter #1, aka <span style="font-style:italic;">the vegetarian</span>. Thanks to <a href="http://http://culinarytypes.blogspot.com/">Culinary Types</a> for the recipe and a lovely picture. <br /><br />I also had some boneless chicken thighs in the refrigerator and plenty of apples, left over from child #3's trip to an apple orchard. The result:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_uBj5RD4n3tA/Rwt8Ish012I/AAAAAAAAAE8/FPLnHiMcaaE/s1600-h/Apples+009.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_uBj5RD4n3tA/Rwt8Ish012I/AAAAAAAAAE8/FPLnHiMcaaE/s320/Apples+009.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5119321890270533474" /></a><br /><br /><br /><span style="font-weight:bold;">Chicken and Apples with a mustard and maple sugar glaze</span><br /><br />1/2 cup apple cider <br />1 1/2 teaspoons cornstarch <br />Salt and freshly ground black pepper <br />1 tablespoon granulated maple sugar <br />1 tablespoon Grey Poupon mustard <br />1/2 cupe seasoned dry breadcrumbs <br />Boneless chicken thighs or breasts, about 2-3 lbs. <br />1 tablespoon olive oil <br />2 medium unpeeled apples, cored and cut into eighths (use Delicious, Granny Smith, Cortland, or McIntosh apples)<br />1/2 cup chicken broth <br /><br />1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.<br />2 Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.<br />3 In a large non-stick skillet, heat the oil and add the chicken. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.<br />4 Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.<br />5 Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. <br /> <br />Serve with rice. Serves 4.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com4tag:blogger.com,1999:blog-6462683620753142789.post-36311909547949174942007-10-06T09:48:00.000-04:002007-10-06T10:49:48.299-04:00Dinner Interrupted<a href="http://bp1.blogger.com/_uBj5RD4n3tA/RweVyMh011I/AAAAAAAAAE0/D-QfU6hwmu4/s1600-h/Food+Tomatoes+033.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/RweVyMh011I/AAAAAAAAAE0/D-QfU6hwmu4/s400/Food+Tomatoes+033.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5118224191118956370" /></a><br /><br />A sure sign of Summer is watching baseball late into the evening. A sure sign of Fall is the anticipation of extending those games into the playoffs. So when the hometown team pulls it off and secures a spot...everything else comes to a stop...including dinner.<br /><br />Convenience food will be a staple In The Nord Kitchen for the next week, or so. A family favorite is Big Papi salsa. Red Sox's slugger, David Ortiz has created a line of salsa available in mild, medium and hot. Probably ony available in Massachusetts, but if you can find, I recommend trying it.<br /><br />Meanwhile, the take-out menus are lined up with the hopes that we can repeat our 2004 dinner schedule. GO SOXS!!!!!!<br /><br />More to come later....Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com2tag:blogger.com,1999:blog-6462683620753142789.post-45137707431656881832007-09-28T15:38:00.000-04:002007-10-09T15:58:14.913-04:00Leeks<a href="http://bp0.blogger.com/_uBj5RD4n3tA/RwBYmTN9eYI/AAAAAAAAAEQ/NTXpqB6m9YU/s1600-h/Leeks02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_uBj5RD4n3tA/RwBYmTN9eYI/AAAAAAAAAEQ/NTXpqB6m9YU/s320/Leeks02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5116186591709985154" /></a><br /><br />How do you decide what to cook for dinner? Time and ingredients dictate my choices. If I have the benefit of plenty of time, I may start by looking for inspiration from recipes....either from a cookbook, my folder of magazine and newspaper clippings, or from blogs. From there I further refine the decision based on what ingredients I have on hand. Or by the amount of time I have to go and get the necessary ingredients. When you share a house with three teenage children there is no guarantee that what you thought you had in the refrigerator, or in the pantry, is what you actually <span style="font-weight:bold;">have</span> in the refrigerator or in the pantry. Every trip to the kitchen holds a surprise.<br /><br />My favorite approach to cooking is to buy what looks good and then find a recipe to use it with. Making the rounds of various stores, the one for the best produce, the one for the best prices on canned goods and staples, the one for the best beef and poultry can be exhausting. Why is it that some places have the freshest produce but not the best cuts of meats? Perhaps a chat for another day.<br /><br />This week's find: locally grown, fresh leeks. A family favorite is Potato Leek Soup.. which I served after the big swim and dive meet this weekend. btw...KC had an impressive score after completing all of her required 11 dives...earning a medal. Bravo! <br /><br /><br /><a href="http://bp2.blogger.com/_uBj5RD4n3tA/Rv_g7DN9eVI/AAAAAAAAAD4/gjAjTyp0Xvc/s1600-h/Super+Natural+Cooking+010.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_uBj5RD4n3tA/Rv_g7DN9eVI/AAAAAAAAAD4/gjAjTyp0Xvc/s200/Super+Natural+Cooking+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5116055006796937554" /></a><br /><br />My culinary feat this weekend was a delicious Leek and Potato Pie. Truly award winning, if I must say so myself.<br /><br /><br /><br /><span style="font-weight:bold;">Leek and Potato Pie</span><br /><br />6 tablespoons butter<br />5 cups trimmed and sliced leeks<br />2 cups apple cider<br />2 cups heavy cream<br />2 teaspoons whole-grain mustard<br />2 eggs beaten<br />1 1/4 cups grated cheddar cheese<br />1 lb potatoes, cut into 1/4 inch-thick slices (no need to peel)<br />salt and pepper<br />12 sheets of phyllo dough, each about 14x10 inches, defrosted if frozen<br /><br />Preheat oven to 350 degrees. Melt one-third of the butter in a large skillet. Add the leeks and saute until soft, stirring occasionally. Add the cider, bring to a boil, and boil rapidly for 3 - 5 minutes, until the sauce reaches the consistency of thick cream. Remove from the heat and stir in the mustard, eggs and cheese.<br /><br />Meanwhile, cook the potatoes in boiling salted water for 3 to 4 minutes until tender; be sure they are cooked through, because the acidity from the cider will prevent them from cooking further when added to the sauce. Drain and stir gently with the leek mixture. Season to taste.<br /><br />Melt the remaining butter. Use a little to brush the bottom of a 13 x 9-inch baking dish. Place a sheet of phyllo pastry dough on top and brush with a little more butter. Repeat with 4 more sheets of dough to cover the bottom and sides of the dish, overlapping edges. Spread the filling inside, then layer another 5 sheets of dough, in the same way, over the top: fold any overlapping dough. Brush 2 more sheets with the remaining butter, gently crumple and place on top of the pie.<br /><br />Bake for 30 - 40 minutes until golden. Serves 8<br /><br /><span style="font-style:italic;">(adapted from a dish by Bill Sewell as served in his restaurant, The Place Below, in London)</span>Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com7tag:blogger.com,1999:blog-6462683620753142789.post-15022243458504641292007-09-23T23:03:00.000-04:002007-10-09T15:54:52.004-04:00Unusual IngredientsIf you can bake a batch of chocolate chips cookies you will never be without friends. Or, at least that's my motto. <br /><br />I don't know anyone who doesn't like chocolate chip cookies. Although I have my favorite recipes, I always seem to be drawn to new ones. My signature cookies are "Busy-Bee Chippers" from the Better Homes and Gardens Cookies and Candies cookbook. I still have my copy, a 1966 edition, where I wrote, many years ago, advice for future batches...."watch timimg, burn very easily...Good, easy too, you can taste the honey alot, and <em>boys luv um</em>."<br />You can probably guess how old I was when I first starting baking. Above that recipe on the same page is another for Oatmeal Chip Cookies which I gave a <em>Very Good </em>rating. But somehow, I identified more with the Busy-Bee Chippers. I remember thinking how unique it was to use honey instead of granulated white cane sugar. Even as a suburban kid in the 60's I understood the increasing importance for more healthful ingredients.<br /><a href="http://bp1.blogger.com/_uBj5RD4n3tA/RvcqIzN9eUI/AAAAAAAAADw/l9nz8i_6AlU/s1600-h/Super+Natural+Cooking+005.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/RvcqIzN9eUI/AAAAAAAAADw/l9nz8i_6AlU/s200/Super+Natural+Cooking+005.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5113602232578570562" /></a><br />In her cookbook, <strong><em>Super Natural Cooking</em></strong>, Heidi Swanson introduces a number of interesting ingredients which can transform the most standard of food items. In reading her book it quickly became clear that I could not embark on her recipes in my usual manner. No substitutions to use whatever I had on hand. The fun of her book is finding the ingredients she recommends. What a reward I received when I followed her chocolate chip cookie recipe, exactly as stated...even using whole-wheat <strong>pastry</strong> flour. But the big secret? Mesquite flour. She writes in her book: "Chances are you're new to mesquite flour, a wonderful, fragrant flour made from the ground-up pods of the mesquite tree." Trust me, it is worth searching for this unique flour and making her Mesquite Chocolate Chip Cookies. Everyone will love these...not just the boys!!!Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com2tag:blogger.com,1999:blog-6462683620753142789.post-69095647060058207422007-09-15T14:57:00.000-04:002007-10-09T15:53:26.595-04:00Final Days of Summer<a href="http://bp1.blogger.com/_uBj5RD4n3tA/Ru3zKo58vNI/AAAAAAAAADQ/X8NroblIBps/s1600-h/End+of+Summer+004.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/Ru3zKo58vNI/AAAAAAAAADQ/X8NroblIBps/s400/End+of+Summer+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5111008516240096466" /></a><br />As the days grow shorter and the nights grow cooler, it is time to make the last big push for canning tomatoes. After converting 20 lbs of tomatoes to 5 quarts of spaghetti sauce I also tried <a href="http://sweetvinegar.blogspot.com">Sweet Vinegar's </a>recipe for tomato soup. The sweetness of the fresh tomatoes is drawn out in cooking so you really don't need much addtional sugar. Take note of her revised recipe which reduced the sugar amount. My family loved the soup and only left me with 3 quarts to can ... but I look forward to having some on hand when the cold weather hits. Thanks Daniela for a great recipe.<br /><br />One could get all the recipes one really needs by clicking through food blogs. <a href="http://www.101cookbooks.com">101 Cookbooks </a>blogger, Heidi Swanson has a great blog and a great cookbook. This weekend I tried a number of her recipes from, <em><strong>Super Natural Cooking</strong></em>. Her Expresso Banana Muffins were a big hit for Saturday morning breakfast. Since I didn't have walnuts on hand, I substituted with chopped toasted almonds. A slightly different taste. <a href="http://bp2.blogger.com/_uBj5RD4n3tA/Ru34L458vOI/AAAAAAAAADY/ahduNucaMVY/s1600-h/End+of+Summer+002.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_uBj5RD4n3tA/Ru34L458vOI/AAAAAAAAADY/ahduNucaMVY/s200/End+of+Summer+002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5111014035273071842" /></a><br /> But my favorite recipe this weekend came from blogger site <a href="http://figsoliveswine.blogspot.com">Figs Olives Wine</a>. Her recipe for Thyme Roasted Chicken and Fingerling Potatoes with panfried tapenade was outstanding. Check out her site for the recipe and a picture of what the dish should look like. The best I could do was get a photo of the leftovers. My family is amused by my blogging, likes the recipe testing, but gets a bit impatient when they need to wait for me to take a picture of the dish. So, I'm afraid that I'm a cook for eaters, not lookers. I also can't decide if I prefer cooksbooks with or without pictures. It helps sometimes to see how the dish should look like, but often it is frustrating when your result does not match the book. <br /><a href="http://bp0.blogger.com/_uBj5RD4n3tA/Ru4B2I58vPI/AAAAAAAAADg/pYmWoHIlinU/s1600-h/Food+Leftovers+005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_uBj5RD4n3tA/Ru4B2I58vPI/AAAAAAAAADg/pYmWoHIlinU/s320/Food+Leftovers+005.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5111024656727194866" /></a><br />Final judge should be if it looks good enough to eat...and if it tastes good.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com3tag:blogger.com,1999:blog-6462683620753142789.post-8576419415356351052007-09-10T15:16:00.000-04:002007-10-09T15:59:17.374-04:00Why is there nothing to eat?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_uBj5RD4n3tA/RuWjRznz40I/AAAAAAAAACo/2aXB8h0v-K8/s1600-h/Food+Tomatoes+021.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/RuWjRznz40I/AAAAAAAAACo/2aXB8h0v-K8/s400/Food+Tomatoes+021.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5108668878631985986" /></a><br /><br />If you have teenagers, you know that no matter how often you shop or how much you cook and bake, you never have enough food or the right food. When you do hit upon something great you will need to take care to not over do it. <br /><br /><br />Although, for the most part, my kids have enjoyed the bounty of fresh vegetables from the garden this summer, they are now getting a tad tired of tomatoes. I know that the current tension will fade into a cherished childhood memory of vine ripened tomatoes, but for the present moment a dose of chocolate is needed. So, to reward us all for surviving the first week of school I relied on the tried and true...banana bread and chocolate chip cookies.<br /><br />While school supply shopping I located a great deal in the bargain bin...a cookbook by two of my favorite cooking columnists, Sheryl Julian and Julie Riven. The book, published back in 2003, is a collection of recipes which had previously appeared, in various forms in the <span style="font-style:italic;"><span style="font-weight:bold;">Boston Globe</span></span>. It includes intriguing chapters like, <span style="font-style:italic;">Dishes We Make All The Time, Simmering Pots</span>, and <span style="font-style:italic;">If You Love to Bake</span>. From that chapter I decided to make their banana bread recipe (since I had a few overripe bananas ignored by the kids) and their chocolate chip cookie recipe (I always have a package of chocolate chips on hand). The book, <span style="font-style:italic;"><span style="font-weight:bold;">The Way We Cook</span></span>, is exactly that. A book of straightforward recipes that every home cook has tried once or twice. But, some recipes come with a little twist to add new interest. What I like best about the book is that it encourages experimentation. I generally have most of the ingredients on hand and often am missing an element or two. So, being able to substitute without distracting too much from the result is a big plus.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_uBj5RD4n3tA/RuWsDznz41I/AAAAAAAAACw/8UQm2oahAhM/s1600-h/Food+Tomatoes+015.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/RuWsDznz41I/AAAAAAAAACw/8UQm2oahAhM/s400/Food+Tomatoes+015.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5108678533718467410" /></a><br /><br /><br />From the chapter, <span style="font-style:italic;">Dishes We Make All The Time</span>, a new twist to meatloaf and potatoes. The recipe combines the two and makes an easy one dish main course. Recipe, adjusted to use what I had on hand...<br /><br /><br /><span style="font-weight:bold;">Meat Loaf with Roast Potato Topping<br /></span><br />2 baking potatoes, peeled and cut into 1/2 inch slices <br />1 c. fresh tomato sauce - I used some of my own left over in the refrigerator<br />(originally called for 1 c. canned tomato or pasta sauce)<br />2 tablespoons brown sugar<br />2 tablespoons distilled white vinegar<br />2 tablespoons Dijon mustard<br />1 pound lean ground beef<br />1 small onion, grated<br />1 large egg, beaten lightly<br />1 c. fresh white bread crumbs<br />1 tsp salt or to taste<br />1/2 tsp pepper or to taste<br /><br />Set oven to 375 degrees. Oil the bottom and sides of 9-by-5 inch loaf pan.<br />Steam potato slices in a steamer for about 12 - 15 minutes until tender, but not falling apart. Remove from pan and let cool.<br />Meanwhile, in a bowl, combine tomato sauce, sugar, vinegar and mustard.<br />In another bowl, combine the beef, onion, egg, bread crumbs, salt and pepper. Add half the tomato mixture to the beef mixture and stir well.<br />Place the meat loaf in the prepared pan, patting down to flatten the surface.<br />Arrange potatoes so that they overlap on the meat loaf. Pour the remaining sauce on top. Set the meat loaf pan on a rimmed baking sheet to catch any spills.<br />Bake for 1 1/4 hours or until the juices are bubbling and the potatoes are crusty on the edges. Remove the meat loaf from the oven, let it settle for a few minutes, then cut it into thick slices and serve.<br /><br />Of course, all my photos have tomatoes in them...holding on to the summer memories. I've also been experimenting with background colors. I was hoping to re-create the green of my kitchen, but with no luck. Hope you like the new color scheme.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com1tag:blogger.com,1999:blog-6462683620753142789.post-17360011139343453232007-09-04T23:06:00.000-04:002007-10-01T21:42:12.170-04:00Everything's coming up tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_uBj5RD4n3tA/Rt4d3jnz4wI/AAAAAAAAACI/IiSBFeLNTsk/s1600-h/IMG_0661%5B1%5D.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/Rt4d3jnz4wI/AAAAAAAAACI/IiSBFeLNTsk/s200/IMG_0661%5B1%5D.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5106551867776951042" /></a><br />Even though the calendar has changed to September and the kids are back at school, tomatoes still dominate the kitchen. Over the weekend I did bake another sour cream coffee cake using apples and almonds as a signal that apple season is upon us. But, for the most part, all meals still include tomatoes. In the rush to get dinner on the table tonight, I simply baked some scrod topped with peeled, (I love my peeler!!!)diced fresh tomatoes and bread crumbs. Seasoned with sea salt, pepper and a dash of olive oil. Bake in 350 degree oven for about 20 minutes. I served with a tossed salad and baked potatoes. I cheated on the potatoes and bought them already baked from my local fish store when I picked up the scrod. They have a great take out service and you can get items a la carte. Wonderful and fast.<br /><br />But that was second dinner. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_uBj5RD4n3tA/Rt4hwjnz4xI/AAAAAAAAACQ/zjrBJghq9mo/s1600-h/IMG_0654%5B1%5D.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/Rt4hwjnz4xI/AAAAAAAAACQ/zjrBJghq9mo/s200/IMG_0654%5B1%5D.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5106556145564377874" /></a><br /><br />First dinner was for KC who needed to get to diving practice. First week of school and I'm scrambling to get a dinner schedule that works. Today was the ultimate work/home balance which had me finishing up a conference call then making pizza (using store bought dough...sorry) with fresh tomatoes...what else...so that KC could have something to eat. It turned out rather well with Ali finishing it off when she got home. Leaving just the meat eaters needing to be feed. <br /><br /><br />So, the tomatoes will continue to pile up in the kitchen as I figure out both more ways to use them and a better way to balance the dinner schedule.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com2tag:blogger.com,1999:blog-6462683620753142789.post-62657238437286737042007-08-26T20:47:00.000-04:002007-10-01T21:42:12.170-04:00And the Answer Is: Tomatoes<a href="http://bp1.blogger.com/_uBj5RD4n3tA/RthNjDnz4vI/AAAAAAAAACA/MiOsE7BNRQ4/s1600-h/IMG_0600.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_uBj5RD4n3tA/RthNjDnz4vI/AAAAAAAAACA/MiOsE7BNRQ4/s200/IMG_0600.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5104915442287502066" /></a><br />At this time of year every question of "what's for dinner" is answered with something that has a tomato either in it on it or with it. Which is great news to my olderst daughter, a vegetarian, but met with a turned up nose by my 13 year old son. The only tomatoe recipe he enjoys is Ketchup. I have three teenage children with very varied palates. The oldest will not eat meat or fish, the middle daughter is the most adventurous but is on and off about pork products and my youngest child has a fondnest for things covered in either sugar or grease. He has a strong yearning for fast food establishments but is often denied access because no one will take him to one. Hopefully, this yearning is just a phase.<br /><br />The kitchen experiments this weekend included some wonderful fresh corn griddlecakes with homemade salsa and Gazpacho. The griddlecakes and salsa were a huge success. The Gazpacho verdict still has not been finalized. Both my husband and I are purists and enjoyed the traditional classic cold soup. My two daughters needed much more spice and zest. They would have preferred a chunkier version. I'm not sure my son was even aware that there was a soup course at dinner. <br /><br /><strong>Ali's Salsa</strong><br />2 medium tomatoes, chopped<br />2 scallions, chopped<br />juice of 1/2 lime<br />handful of basil, chopped<br />handful of cilantro, chopped<br />1/2 teaspoon of salt<br />1/2 teaspoon of pepper<br />crushed red chili flakes to taste<br />dried cumin to taste<br />tabasco sause to taste<br /><br />Combine all ingredients in a bowl. Let salsa sit a little while to give flavors a chance to blend. Serve over corn griddle cakes.<br /><br /><br /><strong>FRESH CORN GRIDDLECAKES</strong><br />MAKES ABOUT 20 3-INCH CAKES<br /><br />Serve with salsa, sour cream, yogurt, or aioli<br /><br />5 medium ears corn, husks and silk removed<br />1 large shallot, finely chopped (about 1/4 cup)<br />4 tablespoons chopped fresh parsley<br />2 large eggs, beaten lightly<br />1/2 cup milk or half-and-half<br />1 teaspoon baking powder<br />1/2 teaspoons salt<br />1/2 teaspoons pepper, or to taste<br />1 cup minus 2 tablespoons flour<br />Corn, vegetable, or canola oil (for cooking)<br /><br />Set the oven rack to the center position and heat to 250 degrees. Break each ear of corn in half. On a cutting board, stand half an ear on the broken end, and, using a chef's knife, cut the kernels off 21/2 ears a few rows at a time (you should have about 3 cups of kernels). Place the kernels in a large bowl. Grate the kernels from the remaining ears on the large holes of a box grater (you should have about 1 cup of grated kernels), and add to the whole kernels. Stir the shallot, parsley, eggs, milk or half-and-half, baking powder, salt, and pepper into the corn until well blended. Add the flour, and, using a rubber spatula, fold it into the corn mixture.<br /><br />In a large, nonstick skillet, heat 1 1/2 tablespoons of oil over medium- high heat. When the oil is hot, measure 1/4 cup of the corn batter and pour it into the pan to form a disk about 3 inches in diameter; repeat until the pan is filled, leaving about 1 inch between cakes. Cook without moving (adjust heat if pan becomes too hot) until the bottoms are golden, about 3 minutes. Using a spatula, flip the cakes. Cook about 2 minutes more. Transfer to a plate lined with paper towels and set in the warm oven. Repeat with the remaining batter. Serve warm.<br />From: <a href="http://http://www.boston.com/ae/food/articles/2007/08/19/griddle_me_this/">The Boston Globe</a><br /><br /><strong>Classic Gazpacho</strong><br />4- to 5-inch squared hunk of stale baguette bread, crusts removed<br />1 small garlic clove<br />handful of fresh basil, chopped<br />1 medium-sized cucumber, roughly chopped<br />1 red bell pepper, cored, seeded and roughly chopped<br />3 large beefsteak tomatoes or 4 small ones, cored and roughly chopped<br />1/3 cup extra-virgin olive oil<br />2 teaspoons red wine vinegar<br />1/2 teaspoon salt<br /><br />Soak bread in cold water for 10 minutes. Peel garlic, drop into blender with basil and blend until finely minced. Squeeze bread until as dry as possible and put in blender, along with cucumber. Blend to smooth, adding a bit of the oil if it doesn't liquefy. Once smooth, add peppers and blend to smooth, then add tomatoes and blend. Add the oil, vinegar and salt, blend, then taste, adding more vinegar and salt as needed. Chill, then serve. Serves 6.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com6tag:blogger.com,1999:blog-6462683620753142789.post-59940490953656463202007-08-24T00:39:00.000-04:002007-08-24T21:40:51.989-04:00End the day on a peachy noteWhen the day just doesn't go well or things get a bit too crazy, I escape to my kitchen. The presentation I am working on for work is not coming along a well as I had hoped so its time for a break. The kids know where to find me as they return from school sport team tryouts or summer jobs. The office is just an email or IM away.<br /><br />I decide to experiment with the new peeler. Nothing like concentrating on mastering a perfect peel to take your mind off other things. So for dinner yesterday, I peeled a few tomatoes straight from the garden, diced them and sauteed with garlic, olive oil, fresh basil, kalamata pitted olives. Let the sauce simmer while the water boiled for pasta. Cook pasta according to directions. While pasta is cooking, add fresh broccoli to tomato sauce. Once sauce has reduced to a nice consistency add drained pasta to the sauce. Salt and pepper to taste, add some grated Romano cheese and it is ready to serve.<br /><br />Still obsessed with the serrated peeler, I made a a sour cream coffee cake with fresh peaches. Really nice to be able to peel peaches without blanching. Simply peel off the the light skin and fuzz then slice.<br /><br /><a href="http://bp0.blogger.com/_uBj5RD4n3tA/Rs96DDnz4tI/AAAAAAAAABw/AzE-AF90wSI/s1600-h/IMG_0573.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_uBj5RD4n3tA/Rs96DDnz4tI/AAAAAAAAABw/AzE-AF90wSI/s200/IMG_0573.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5102431095764542162" /></a><br /><br /><strong>Sour Cream Coffee Cake</strong><br />1 2/3 cup flour<br />1 1/2 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1 stick butter, softened to room temperature<br />1 cup sugar<br />3 eggs<br />1 cup sour cream (can substitute with plain yogurt)<br />1 teaspoon pure vanilla extract<br />Fresh fruit - 3 large peaches, peeled and sliced<br />(Depending on what is in season, can also be made with 3 cups blueberries or 3 large apples, peeled, cored and sliced)<br />1/4 cup brown sugar, packed<br /><br />Preheat oven to 350 degrees. Grease a 9 inch round cake pan with removable bottom.<br /><br />With an electric mixer (or in a food processor) mix together butter and sugar until fluffy. Add the eggs, one at a time, mixing well. Add the sour cream and vanilla, mixing again. Add flour, baking powder, and baking soda. Mix until just combined. Be sure not to over mix.<br /><br />Pour half of the batter in to the cake pan. Arrange half of the peach slices over top. Cover with remainder of butter, top with remaining peach slices. Sprinkle evenly with brown sugar.<br /><br />Bake for an hour until top is lightly browned. Insert toothpick or knife, if it comes out clean the cake is done. Depending on how juicy the fruit is, you may need to bake a little bit longer. When done, remove from oven. Cool on rake for about 10 minutes until sides shrink. Unclasp side of pan and let cool completely before serving. My kids love to have this warm with a scoop of vanilla ice cream on the side.<br /><br />The cake smells wonderful while cooking and puts everyone in a nice, mellow mood, forgetting the stress of the day. Even though dinner wasn't until 8:00 the kids lingered to talk about their day. Summer is winding down, school begins in a few weeks, high school diving team tryouts started and summer jobs end tomorrow...but for now, I'm just enjoying the fruit, forgetting the labor.Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com0tag:blogger.com,1999:blog-6462683620753142789.post-7114897971647668682007-08-20T11:07:00.000-04:002007-08-20T14:57:56.908-04:00A Tomato Knife and Chicken StewFor me, August is the tomato month. When we lived, for a short time, in Austin, Texas the tomato season was much earlier. I recall tasting our first homegrown tomatoes in late May. I'm a native New Englander so I connect tomatoes with August. The German knife maker, Wusthof, must think so too, since their special promotion knife for August is a 5" Tomato Knife with serrated edge and a forked tip. Seeing their ad reminded me that I should begin to upgrade my knife collection. Cooking is great fun with all the new gadgets and gizmos available today, but the "must have" tool is a set of good knives. <br /><br />This past weekend I added to my list of errands, a stop at a local cookware store. After checking out the used book stores for cookbooks - where I found a great book on Salt & Pepper, which I'll blog about later - I popped into <a href="http://www.kitchen-outfitters.com">Kitchen Outfitters</a> in Acton and found them to be most helpful in describing all the knife choices for slicing tomatoes. I was intrigued by the ceramic knife but stayed with the reason I first went into the store...the Wusthof 5" tomato knife. I really like how the forked tip can be used to pick up the sometimes very slippery tomato slices. I bought the knife along with a serrated peeler. I read about the peelers in <em>The Boston Globe </em>a few weeks ago and am curious if they really work on tomatoes. It would be great to not have to scald and peel tomatoes on a hot summer day. I'll let you know how it works out.<br /><br />Weekend Dinners - on Saturday I tried a recipe from Clotilde Dusoulier's new cookbook, Chocolate & Zucchini. I love her blogs and have enjoyed preparing the recipes she posts there. I found her cookbook enjoyable to flip through, but the recipes seem overly complicated. I prepared the Mustard Chicken Stew - using my fresh tomatoes in lieu of the canned ingredient. I didn't understand the reason for preparing the garlic paste. The recipe indicated to "cover and set aside" but never mentioned where or how to use it. Perhaps a French thing? Anyway, the stew was tasty. Here is an adaptation using fresh tomatoes and omitting the garlic paste. Made before I purchased the serrated peeler...so I still blanched my tomatoes.<br /><br /><strong>Mustard Chicken Stew</strong><br /><br />Olive Oil<br />Fine sea salt and freshly ground pepper<br />One 3 1/2 pound chicken, cut up in 8 serving pieces<br />2 red onions<br />2 pounds ripe, fresh red tomatoes<br />1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme<br />2 bay leaves<br />A pinch of chile powder<br />1/3 cup dry white wine<br />3 tablespoons Dijon mustard with whole mustard seeds or 1/4 cup regular Dijon mustard<br /><br />In a large heavy pot or Dutch oven, heat 1 teaspoon olive oil over medium heat. Arrange chicken pieces in pot, skin side down, season with salt and pepper. Cook for about 3 minutes on each side until lightly browned.<br /><br />While chicken is cooking, scald tomatoes in pan of boiling water. Peel off skin and trim stem ends. Dice tomatos and set aside. Peel and quarter the onions.<br /><br />Once chicken is done browning, remove from pot and set aside. Pour out excess chicken fat. Put onions in the pot and cook for 5 minutes, until softened, stirring frequently to prevent sticking.<br /><br />Add diced tomatoes, thyme, bay leaves and ground chile power. Arrange chicken pieces over the vegetables. Pour in the wine and bring to a simmer. Cover and cook over medium-low heat for 40 minutes, stirring occassionally to make sure the vegetables don't stick to the bottom.<br /><br />Once the chicken is cooked, spoon the mustard into the pot and blend to make a sauce. Turn heat up to medium-high and cook uncovered for 10 minutes. Continue to stir until the sauce is thick enough to cling to the meat. Adjust seasoning if needed.<br /><br />Cover and keep warm until ready to serve. Serve over rice or pasta after first removing the bay leaves.<br /><br />Adapted from <a href="http://www.ChocolateandZucchini.com">Chocolate & Zucchini</a>Dianehttp://www.blogger.com/profile/08222420329889634269noreply@blogger.com2