the hungry bambino

due bambini

2011-12-07T18:00:00.000-06:00

I've been MIA for quite some time, sorry about that! On August 25, 2011, our Hungry Bambino got a brother, James Willem. Now we have due bambini and things are doubly crazy as they used to be.

I'm just getting back in the swing of things and heading back to work full time. Future posts will mostly be focused on what dinners can be made in the 15-minute window I now have between work and dinner. This will probably entail a lot of pre-planning, shopping on the weekends, and the cooking one protein for multiple dinners. If you have any dinner challenges of your own that you would like me to tackle, let me know. It may inspire something great on the dinner plate!

My mom asked me to bring a little nibble for our pre-thanksgiving dinner noshing and I wanted to do something that wasn't too heavy and was a bit more kid-friendly as we are slowly becoming outnumbered by the little ones at the holidays. I ended up bringing two things: rosemary and cayenne caramalized nuts and coconut-oil-popped popcorn. Both were a big hit, as I manned the Whirly Pop for 4 batches of popcorn and both jars of nuts were decimated by Friday evening.

The nuts were my take on a favorite: the Union Square Cafe's bar nuts. I love them so, but I always find them a little greasy and the best parts -- the sugar, salt, rosemary and cayenne -- always end up on the bottom of the bowl. In my recipe, I nixed the butter and pan-toasted the nuts before adding the sugar to start the caramel bath that slowly enveloped the cashews, almonds and pecans. Once the sugar was in liquid form, I added the minced fresh rosemary, salt and cayenne. Once they were thoroughly coated and the sugar was a nice dark amber, the nuts were layed out to cool on Silpats. When they were cool enough to handle, I broke them apart and placed in jars -- a perfect food gift for holidays.

Rosemary-Scented Bar Nuts
serves many at cocktail time

Ingredients:
1 1/2 cups of each: roasted, unsalted cashews, raw pecan halves and blanched, slivered almonds
2/3 cup sugar
1 1/2 tablespoons fresh rosemary leave, minced
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt

Equipment: a heavy-duty 12-inch skillet, silpats or parchment paper, heat-resistent rubber spatula.

Directions:
Over medium heat, add nuts to 12-inch skillet and toast until frangrant. Add sugar and let sit, untouched for 2 minutes. Start stirring the nuts with the melting sugar until all the sugar has turned to a liquid. Add the rosemary, salt and cayenne and stir to coat and distribute evenly over the nuts. Cook the mixture until the sugar is a dark amber -- be careful not to burn the sugar or the nuts.

What we're eating this week:
Sunday: pizza margarita with apple, celery, raisin and toasted almond salad
Monday: pork bulgogi with snow peas from marthastewart.com
Tuesday: ham and salami heros with quick pickled onion vinaigrette and carrot sticks
Wednesday: turkey meatloaf with buttermilk mashed potatoes and sauteed spinach
Thursday: red beans and rice
Friday: ???
Saturday: Swedish meatballs with mashed potatoes and Holley's cranberry relish

Happy eating, -s.

hot stuff

2011-07-19T13:44:00.001-05:00

I will never complain about the heat while living in Wisconsin. Our summers are so short in comparison to our winters, that I will take the heat, the humidity, the severe weather and the bugs. But, I must say, this week is going to be hot; damn hot. Every day, all-day, 90+ degrees hot. The perfect remedy is my refreshing watermelon-lime slushy.

My younger brother and his wife were in town last week and Chris did the grocery shopping, as he was barbequing a 9-lb pork shoulder for the occassion. Back from Costco (where we typically don't get food items besides cooking olive oil and nuts), came a 3-pound container of sour cream (holy s%#$) and a huge-ass watermelon.

I'm still working my way through the sour cream (I tackled a sour-cream coffee cake for Sunday morning breakfast; I may be churning some sour cream ice cream to top a raspberry crisp ... or maybe some corn muffins with green onions and sour cream to accompany barbequed chicken ... any other ideas are welcomed!).

With the huge-ass watermelon, besides slices accompanying every meal, I've been whipping up watermelon slushies, which are in no way related to the artifically flavored/dyed 7-11 slushy. These are the essense of watermelon, with a kick of lime zest and juice. The perfect remedy to a hot day. Adults can add a jigger or two of rum or vodka, if they must.

Watermelon-Lime Slushies

serves 4 thirsty bambinos or adults

Ingredients

2-3 large wedges of watermelon, rinds removed

1/2 cup cold water or limeade, if you have it.

juice and zest of two limes

1 tablespoon sugar

2 cups ice

Directions

In a blender, add the water and watermelon wedges. Blend until foamy, pink and smooth. Add lime juice, zest and sugar and blend until incorporated, about 30 seconds. Taste and adjust seasoning, adding more watermelon, lime juice/zest. I wouldn't add anymore sugar, but that's just me.

Add the ice and blitz until smooth and slushy.

Drink quickly with requisite straws.

At the Market

sugar snap peas

green beans

Dreamfarm goat cheese

baby zucchini

rainbow swiss chard

golden beets with greens

Italian paste tomatoes

carrots

red onions

Menu: week of 16 July 2011

Saturday: Key West shrimp salad sandwiches with green beans vinaigrette

Sunday: crunchy tacos with refried beans, sauteed beet greens and fresh goat cheese

Monday: sauteed baby zucchini and Italian sausage with oriecchiette and opal basil

Tuesday: pork and green bean stir-fry with cashews and steamed jasmine rice

Wednesday: chicken cutlets Milanese with oven-roasted paste tomatoes

Thursday: ricotta frittata with swiss chard and red onions

Friday: carryout

Happy eating, -s.

pantry raid

2011-05-02T15:57:00.015-05:00

asparagus soup that started our easter dinner

When we first moved into our new house in December, there was a very large, blank wall in our kitchen that was just screaming to be used. Our kitchen cabinets are on the old side and they're fine for storing dishes and appliances, but I am not a big fan of storing food in cupboards. I think it’s because I have been SUPER spoiled in my post-college abodes, which have always had a separate pantry, including one apartment that had a huge butler's pantry ... with a window! Heaven. I really like being able to see what I have on hand. It makes be more organized, prevents me from buying things I already have and keeps me from buying naughty (Oreos, chips, etc.) foods items since they are on full display for everyone to see!
As you can see, it utilizes the entire space from floor to ceiling and from side to side. I even have a whole shelf for my most-used cookbooks, which is so nice. Each shelf houses a theme — cereal grains and baking; pasta, grains, legumes and canned good; spices, snacks, condiments and cereal, with the higher shelves relegated to onion and potato storage and baskets holding non-essentials, like paper bags, blades to my food processer and lunch sacks. The only downside is that Pickle can access his "snacks" easily; something he has just started doing. Cheddar Bunnies at 7 a.m. is not my idea of a balances breakfast!

So, if you have some unused real estate in your kitchen, all you need is a sturdy wire shelf and some baskets and bins for an instant pantry.

At the market:
Mustard greens
Arugula
English hothouse cucumber
Dreamfarm eggs and 'rosebud' goat cheese

Here's what we're eating this week:
Sunday: sausage and arugula pizza with a grape-tomato salad
Monday: spicy pork and mustard green stir fry
Tuesday: Greek salad with cucumber, grape-tomatoes and feta, whole-grain pitas and hummus on the side
Wednesday: skirt steak tacos with avocado, onions and cilantro; grape-tomato and chickpea salad
Thursday: cacio e pepe
Friday: something on the grill ... maybe sausages?

Happy eating, -s.

Onion and bacon: best of friends

2011-01-07T10:22:00.003-06:00

Our Christmas dinner was German-themed: roasted pork, potato dumplings, pickled vegetable salad and braised cabbage and apples – a pretty amazing meal that was kicked off with an afternoon noshing of flammkuchen that my sister Holley made. Flammkuchen is the German equivalent of pizza that is topped with quark or crème fraiçhe, onions and bacon/speck (see photo above of ours from Christmas). The crust is more cracker-like than chewy pizza crust – mainly due to the miniscule amount of yeast in the dough. It reminded me a lot of a lighter version of Suzanne Goin’s bacon and young onion tart with cantal cheese from her cookbook, Sunday Suppers at Lucques, of which I make a “lighter” version with just sautéed onions and the ricotta-crème fraiçhe base that tops flaky puff pastry.

In cooking, as in life, there are perfect pairs; onion and bacon are one of them. There is nothing better than sautéing onions in bacon fat to start a pot of clam chowder. Spaghetti carbonara and bucatini all’amatriciana are both sublime with the silky onions and pancetta that make up the base of their sauces; one creamy and unctuous; the other piquant. Onion and bacon can play multiple roles in the kitchen, as a flavor base, as the star of the show, or as a side note in a steaming bowl of pasta – a perfect pair indeed.

Here’s a link to a yummy recipe of flammkuchen from the very yummy blog, Delicious Days.

Up next: pork three ways: braised pork with polenta, shredded pork and avocado tacos and fragrant pork with jasmine rice and julienned cucumber.

Happy eating, -s.

2010-12-28T15:03:00.009-06:00

Happy Holidays! Pickle's school is closed for the week, so he and I are hanging out at home. It's been a blast so far and we're only on Day Two. Here's what our days have consisted of:

1. Wake up and watch Little Bear; have juice and fish oil pills/tangerine-flavored chewables for P.

2. Eat steel-cut oats and dehydrated apples with a little maple syrup for sweetness.

3. Play with all of Pickle's new toys, while still in pajamas - heaven.

4. Have a snack (steamed edamame, seeded crackers, clementines, etc.)

5. Head outside: go on snow walks, shovel, sled in our back yard (we have a mini hill), make snow angels, follow bunny tracks.

6. Inside for lunch (soup, grilled cheese and avocado sandwiches, etc.)

7. Nap time: for me and Pickle yesterday; again, heaven.

8. Post-nap snack and more playing.

9. Make dinner (see recipe below) and dance.

10. I love vacation

I made a pledge to myself that I would cook out of my cookbooks more this year instead of constantly printing out recipes online. I'll share them with you as I proceed. I'm highlighting Alice Water's lovely cookbook, The Art of Simple Food. Last night's meal was spicy cauliflower soup from page 257 of this lovely tome. I changed only two things: I used orange cauliflower and I pureed it a bit more than what she called for as Pickle likes silky-smooth soups. Try it - it's warm, hearty and good for you, too!

Spicy Cauliflower Soup

modified from The Art of Simple Food by Alice Waters

serves 4-6 hungry mamas, dadas and bambinos

Ingredients

1/4 cup olive oil

1 onion, diced

1 carrot, scrubbed clean, ends trimmed and diced

1 teaspoon coriander seeds, crushed

1 teaspoon cumin seeds, crushed

1 teaspoon chile powder

1/4 teaspoon dried chile flakes

salt ( I used about 2 teaspoons total)

freshly ground black pepper

6 cilantro sprigs, roughly chopped

1 large head of cauliflower, stemmed and coarsely chopped (about 6 cups)

3 cups low-sodium chicken broth

3 cups water

accompaniments

yogurt

chopped cilantro

wedges of lime

Directions

Heat a heavy-bottomed pot over medium heat. Add olive oil. Once oil is hot, add onion, carrot, spices and salt & pepper. Cook and stir often until softened but not browned. Stir in cilantro, cauliflower, broth and water.

Raise heat to high and bring to a boil; stir occassionally. Once a boil is reached, reduced heat to a simmer and cook until the cauliflower is very tender, 20 to 30 minutes. At this point, either puree with an immersion blender or use a stiff whisk to coursely puree the soup. If overly thick, add a little hot stock to thin until the desired consistency is achieved. Taste and adjust seasoning if necessary. Serve hot with a dollop of yogurt, a sprinkling of cilantro and a squeeze of lime.

Here's what we're eating this week...

Menu: week of 27 December 2010

Monday: spicy cauliflower soup

Tuesday: mushroom ragout with pappardelle

Wednesday: braised pork shoulder with polenta

Thursday: black-bean soup served with crusty bread

Friday: shredded pork tacos with avocado and black refried beans

Saturday: Happy New Year! lasagne bianca with homemade pasta served with a fennel-apple salad

Sunday: sauteed broccoli rabe on ricotta bruschetta

Happy eating, -s.

what I'm thankful for

2010-11-24T11:37:00.003-06:00

I love the Thanksgiving holiday. Its focus is pure: coming together to enjoy a meal and giving thanks for another year on this planet. I am thankful every day for my wildly patient and loving husband and my little Pickle who makes me so darn happy, even when he’s a stubborn 2.5-year-old. I’m thankful for my family – my overly generous and supportive parents and my fun, smart and caring siblings to whom I am so close (how lucky am I?!).

But, as I’ve gotten older, it’s the little things for which I am more and more thankful:
1. My daily thermos of delicious coffee made with such care by my husband.
2. Pickle calling me “my mama, my Sarah” when I pick him up from daycare. Too sweet.
3. A job that helps me enjoy all the little things outside of work.
4. A sunny day.
5. A long run.
6. Not rushing somewhere.
7. A husband who cleans up after I cook!
8. A child who sings all of the time and who walks with purpose and confidence. What a gift.
9. NPR.
10. An abundance of love.

I wish you all a wonderful Thanksgiving Day full of delicious food and drink, lots of hugs and kisses from those you love and, most importantly, a moment to rest and relax.

Cheers, -s.

I'm not dead and other things

2010-11-09T16:53:00.004-06:00

Sorry I haven't posted in a while. We've been consumed by buying a house and the associated packing that goes with it, but, don't worry, we have been eating (were you really worried about me not eating?). The last farmers' market of the season was on Saturday. It's always a little sad as it is a big part of our Saturday morning riutal and the weather has been pretty amazing, so that makes it even more bittersweet. I loaded up on squash, carrots, brussel sprouts, potatoes, and onions for our winter pantry, while also indulging in some fleeting frost-sweetened spinach and spicy mixed greens. With packing being our main focus, our menus have definitely simplified and leftovers are my best friend. We're really digging my simplified version of Suzanne Goin's roasted squash salad with bitter greens and lardons of bacon. It's divine and the only reason you need to pick up her gorgeous cookbook, Sunday Suppers at Lucques.

Here's what we're eating this week...

Menu: week of 7 November 2010

Sunday: Split pea soup made by my sister Holley (so nice and yummy)

Monday: Take out

Tuesday: Spinach and sausage pasta

Wednesday: Roasted squash salad with lardons and bitter greens

Thursday: Onion tart served with a fennel-apple salad

Friday: Potato and rosemary pizza with fresh ricotta

Happy eating, -s.

weather or not?

2010-10-10T20:49:00.004-05:00

As I write this, we have all of our windows open and I am drinking a very summery Dark and Stormy. All of this on the ninth day of October; what odd weather we’ve been having. Now I am an admitted Weather Channel junkie who loves to know what the weather will be and when the forecast is inevitably wrong, I always complain about it, to which my husband always asks me, “why do you keep watching it then?” He makes a good point. But, besides helping me figure out what to wear, the weather really does drive what I cook. Who wants squash soup for dinner when it’s 80 degrees outside even if those squash are in season?

It was our second to last CSA box this weekend, which makes me sad. It’s been a really great season with Driftless Organics and I always think of our boxes as little biweekly gifts. We hit the farmers’ market as well to pick up apples and some other essentials. Here’s what we’re eating.

At the market and in the box:
Apples
Bell Pepper
Broccoli
Butternut Squash
Current and cardamon rolls
Daikon radish
Garlic
Green-top Carrots
Heart of Gold Squash
Lacinato Kale
Mint
Onions
Parsley
Parsnips
Red Leaf Lettuce
Red Potatoes
Sage
Spinach
Sweet Potatoes
Tomatoes

Menu: week of 9 October 2010
Saturday: Banh mi with sweet potato fries
Sunday: Panko-crusted pork chops with homemade applesauce and sauteed kale
Monday: Lucques-style onion tart with roasted broccoli
Tuesday: Turkish-style roasted carrots and parsnips with hummus, yogurt and pita
Wednesday: spicy chiles and pork stir-fry with jasmine rice
Thursday: Spanish tortilla with homemade garlic aioli
Friday: Roasted squash salad with lardons and spinach

Happy eating, -s.

recipe: hott chocolate

2010-10-04T13:57:00.007-05:00

Door County in the fall; perfect for hot chocolate*

This recipe for hot chocolate is so good it calls for an extra T (and it is a little ’80s with that extra T, so it has that going for it as well). This is the splendid union of the hot chocolate a la Chocolat my lovely man has made me on occasion and the cinnamon-spiced Mexican hot chocolate you can make with Ibarra chocolate and milk. A happy marriage, indeed.

This hot chocolate is rich and decadent enough to end a meal (as I did for my bookclub dinner), although you would be mighty popular if you brought a thermos of this with you ice skating come winter. You can make the “base” ahead of time and then just add the remaining milk and bring up to heat.

Whipped cream is a must to both cut the richness and gild the lily.

Hott chocolate
Serves 8 adults or 10 hungry bambinos

Ingredients
Two whole rounds of Ibarra chocolate; I smack the rounds on the counter while still in the package to break them up into pieces
6 oz. Scharffen Berger bittersweet chocolate, chopped roughly
A tiny pinch of kosher salt
6 cups whole milk

lily-gilding accompaniments
½ pint whipping cream
2 tablespoons confectioner’s sugar

Directions
Heat two cups of milk until really hot, but not simmering. In the jar of a blender, add the chocolate and salt. Pour the hot milk over the chocolate and blend it until smooth and frothy. Note: Always use caution when blending hot liquids.

If making ahead, place the chocolate “base” in a sealed container and chill until ready to serve (can be made up to a day ahead of time).

When ready to serve, place the base and the remaining milk in a saucepan and bring to just shy of a simmer. While the hot chocolate is heating up, whip the cream with a mixer, adding the sugar when the cream reaches soft peaks. Whip until stiff – you don’t want soft cream here as it will dissolve when it hits the heat.

Pour hot chocolate into cups, crown with the whipped cream. Enjoy.

*I forgot to take a photo of my cup, because honestly I couldn't wait to drink it!

Happy eating (and drinking), -s.

dinner group recap

2010-09-23T17:05:00.020-05:00

Before our latest dinner group dinner, to me the land of Sweden was basically IKEA, Tretorns, ABBA, gravlax and Alexander Skarsgard (yum). Well, our hostess for this dinner was Cecilia, our dinner group’s local Swedish "ambassador" and the perpetuator of the myth that all girls from Sweden are blonde and beautiful. In working with her on the menu, I learned many things about Swedish food culture and I especially loved learning about Swedish Christmas celebrations and how family food traditions are treasured and showcased during that magic time of year.

Once I had a conceptual idea of what to serve, I checked out a few cookbooks from the library, as most of Cecilia’s recipes were in Swedish: the stunningly photographed The Scandinavian Cookbook and the charming Swedish Table. Both books had a seasonal bent to them, which helped make these somewhat heavy dishes feel lighter and brighter with the incorporation of fresh produce. What was surprising to learn was that the Swedish seasons mirror the seasons of the Upper Midwest, except we are lacking the prime ocean access and its briny bounty.

I couldn't have been more pleased with the menu. The courses worked well with each other. The creamy and hearty soup and the equally hearty meatballs were balanced nicely with the tart and crisp salad and the meal ended with an apple trifle that wasn't at all heavy and showcased the beautiful, in-season fruit perfectly. Each course was led off with a rousing "Schnapps" song and a tipple (or shot) of aquavit. Needless to say, all who attended left with full bellies and rosy cheeks ... and a warm feeling in their hearts. Skal!

Menu for SEPTEMBER 18

Cocktails and nibbles:
Icy-cold Vodka and Champagne
The Carlsson Family's Gravlax and store-bought pate with water crackers and toast

First Course: Yellow Pea Soup with bacon, tomatoes and parsley (The Swedish Table)

Second Course: Chanterelle, bacon and plum salad with blue cheese (The Scandinavian Cookbook)

Main Course: Swedish Meatballs with creamy mashed potatoes and served with an orange-scented cranberry sauce

Dessert: Apple Trifle (The Scandinavian Cookbook)

Happy eating, -s.

recipe: ratatouille and this week's menu

2010-09-06T14:49:00.005-05:00

Ratatouille — I love this word. It's a fun one to say and a treat to eat. My version simplifies matters by roasting the vegetables instead of sautéing each separately in a sauté pan. After a caramelizing roast in the oven, the veggies get doused in some good olive oil and a squeeze of lemon. Besides being an ideal side dish to almost anything, it makes a mean grilled cheese sandwich filling, as well as a superb pasta sauce. Goat cheese is its friend, too — slather it on some crostini and top with some ratatouille; the perfect late summer starter.

Oven-Roasted Ratatouille

make 6-8 side servings

Ingredients
1 large globe eggplant or 4 Asian eggplants, chopped into 2-inch pieces
2 red bell or heirloom peppers, chopped into 2-inch pieces
2 green zucchini, quartered and sliced into large chunks
2 red onions, quartered and then sliced into large chunks
2 teaspoons herbes de Provence
2 large cloves of garlic, minced finely
¼ cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ lemon
Extra virgin olive oil (optional)

Directions
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. In a bowl, toss each vegetable separately with ½ teaspoon of herbes de Provence, some garlic, 1 tablespoon olive oil and a large pinch of kosher salt and a few grinds of pepper. Place it on the sheet pan in one layer; continue with the remaining vegetables in the same manner.

Roast for 45 minutes to 1 hour, until soft and caramelized. Toss everything together in a larger serving bowl and add the lemon and olive oil. Serve hot or a room temperature.

At the market:
corn
Dreamfarm eggs
eggplant: globe and Japanese
ginger gold apples
green beans
heirloom sweet red peppers
kale
mint
red and yellow onions
tomatoes: slicers and mixed cherry
yukon gold potatoes
zucchini

Menu: week of 5 September 2010
Sunday: fried chicken and gravy with buttermilk biscuits and steamed green beans
Monday: BLT pizza
Tuesday: ricotta frittata with ratatouille
Wednesday: Corn and potato chowder
Thursday: Sauteed kale with fresh ricotta bruschetta
Friday: Tomato sandwiches with black-bean and edamame salad

Happy eating, -s.

this week's menu

2010-08-30T13:47:00.005-05:00

Someone recently asked me how my summer was (as in past tense, over, done, finito) ... I know it's almost Labor Day, but as someone whose birthday typically lands on one of two days — either the last day of summer or the first day of fall — summer is most definitely not over (at least not for another 23 days)! And while I am learning that outdoor swimming pools close around this time of year and stores are filled with wool and tweed, Mother Nature — via farmers' market stands, CSA boxes and 90-degree days — is still screaming "SUMMER!" And so am I ... winter in Wisconsin is long. I'm savoring every hot day I can. We're still eating summer-style. I hope you do too. Stews and soups and casseroles can wait a few weeks, can't they?

In the box:
Basil
Cantaloupe
Cippolini Onions
Cucumbers
Dragon Tongue Beans
Edamame
Eggplant
Garlic
Poblano Peppers
Patty Pan Squash
Red Lettuce
Red Onions
Roma Tomatoes
Sweet Mini Peppers
Watermelon

At the market:
apples
hazelnut grahams from Potter's Crackers
milk
mint
Sassy Cow ice cream
sourdough raisin rolls from Madison Sourdough co.
tomatoes: slicers and red zebra

Menu: week of 28 August 2010
Saturday: ratatouille-stuffed grilled cheese sandwiches
Sunday: oven-roasted tomato and goat cheese pizza with fresh basil
Monday: chicken salsa verde with corn tortillas and a black-bean salad
Tuesday: roasted vegetable, orzo and feta salad
Wednesday: sausage and sweet pepper ciabatta sandwiches served with fresh dragon tongue beans
Thursday: linguine with basil pesto served with a tomato salad
Friday: TBD

Happy eating, -s.

this week's menu

2010-08-17T11:01:00.004-05:00

The oppressive humidity and heat have finally lifted in Madison. Driving home last night, I had all the car windows open. With the breeze blowing in Pickle’s hair, he said to me, “it’s nice.” I had to agree.

We’ve been eating loads of tomatoes and with reports of a possible late blight, everyone should eat up this capricious crop while it lasts. There’s nothing better or simpler than a tomato sandwich: toast two slices of hearty bread, slice some tomatoes, slather both pieces of toast with mayonnaise, layer on the tomato slices, sprinkle with a little salt and pepper, top with other piece of toast and voila! Lunch or dinner is served. Add some sliced melon and you have yourself a full meal of summer delights.

Our CSA box was burgeoning with vegetal goodness. Here’s what it held:
Bunch arugula
Broccoli
Cilantro
Collard greens
Corn
Cucumbers
Edamame
Eggplant
Garlic
Heirloom Tomatoes
Jalapeno Peppers
Patty Pan Squash
Red and yellow onions
Red Potatoes
Sungold Tomatoes
Sweet Mini Peppers
Tomatillos
Watermelon

Menu: week of 15 August 2010
Sunday: BLTs with heirloom tomatoes and arugula
Monday: sautéed sweet peppers and sausage pizza
Tuesday: roasted sungold tomato tart with caramelized onions served with sautéed corn
Wednesday: patty-pan squash and sweet pepper enchiladas with salsa verde and crema Mexicana
Thursday: patatas bravas served with steamed broccoli
Friday: eggplant cutlet sandwiches served with fresh ricotta, basil and marinara.

Happy eating, -s.

at the market and this week's menu

2010-08-10T14:47:00.002-05:00

At the market
Asian melon
Basil
Dreamfarm eggs
Green & yellow zucchini
Mint
Plums
Raspberries
Red and yellow onions
Slicing tomatoes
Sungold tomatoes
White corn

Menu: week of 7 August 2010
Saturday: for Pickle: yellow-zucchini pancakes and raspberries (we went to Graze)
Sunday: BLT pizza
Monday: griddles sausages on toasted buns with caramelized rosemary-onions and Dijon mustard served with corn on the cob
Tuesday: Turkish eggs with sautéed zucchini and whole-grain flatbread
Wednesday: Tomato tart served with sautéed corn
Thursday: sautéed zucchini and red onion open-faced sandwiches served with a bean salad
Friday: carry out

Happy eating, -s.

beet lovers unite!

2010-08-06T11:52:00.007-05:00

I’ve have slowly come to the realization that there are two parties in this world: beet lovers and beet haters (no political affiliations here!). I am head-over-heels, a beet lover. Thankfully, Chris is too. Pickle is still on the fence. The beet haters, as I’ve come to learn, think that they taste like dirt. This is understandable, since that’s where they grow, but their earthiness is so nicely paired with their inherent sweetness — especially when roasted — that I can't understand the anti-beet sentiment. Anyway, this recipe is for the LOVAHs out there who can get enough beets!

The inspiration for this dish was that fact that I had a heck of a lot of beets in the fridge and needed to do something with them — new. I had been counting the days for tomato season to begin, so naturally I had panzanella on the brain. With some day-old bread on the counter and a bevy of basil from our CSA, I thought, “beet panzanella.” I’m sure someone else has made this before me, but I seriously thought I had a moment of brilliance, especially since I was utilizing a whole slew of ingredients from my overflowing icebox.

I roasted the beets the night before, so they were ready to go. While I baked the croutons in the oven, I prepped all the other ingredients, first by making the vinaigrette. Here’s one thing I learned in making this: a tomato-based panzanella is juicier, so you’ll need more dressing for the beet version. When the vinaigrette hits the tomatoes, they start releasing their own juices and this gets mixed into the salad and good things start to happen. Beets don’t have a lot going on in the juice department (poor beets), so you’ll need to compensate for that in a little more vinaigrette, but still go slow in adding it to the salad because there is nothing worse than an overdressed, gloppy salad.

With that, get roasting and chopping and mixing and dicing your way to beet happiness.

p.s. as you can see in the photo below, a fortunate or unfortunate side effect is the fantastic Technicolor-pink hue the entire salad takes on the minute the dressing hits the beets.

Beet Panzanella
Serves 4 hungry adults as a starter or 2-3 for a main course

Ingredients
6 medium-sized mixed beets (ruby, golden and Chioggia), roasted – I used the Marc Bittman version from How to Cook Everything since it’s super easy.
½ a red onion sliced very thinly into half moons
1 cucumber, seeded and diced
A large bunch of basil, roughly torn into pieces
½ loaf of day-old bread cut into 1-inch cubes
Olive oil
Kosher salt and pepper

For the vinaigrette:
1 teaspoon Dijon mustard
3 teaspoons red wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper (about 8 turns on the peppermill)
1/3 cup extra virgin olive oil

Directions
Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil. On the baking sheet toss the bread cubes with a few glugs of olive oil, a large pinch or two of salt and a few grinds of pepper. Toss well and bake until the croutons are toasty browns and crisp all over – about 15 minutes.

While the croutons are baking, make the vinaigrette. In a medium-size bowl, whisk together the mustard, vinegar, salt and pepper until incorporated. While whisking, slowly pout the olive oil into the mustard-vinegar mixture until emulsified. Set aside.

Remove the blackened skin from the beet, trim the ends and cut into 1-inch pieces. Add them, along with the onions, cucumber, beets and basil to a large serving bowl.

The croutons should be done by now; remove from oven and let cool for a few minutes. Add to the salad and toss with hands to evenly distribute everything. Add the vinaigrette. Taste and adjust for seasoning. Eat within the hour or the croutons start to lose their crispness.

Happy eating, -s.

this week's menu

2010-08-02T12:28:00.003-05:00

Chris started his new job a few weeks ago, which means that he hasn’t been home until late most evenings. This has wrecked havoc on my nightly cooking routine since he would typically take Pickle on some sort of mini-adventure, providing me with 30 minutes of uninterrupted prep time — heaven. Without him, my menus have fallen to pieces and I have to whip things together on the fly or make my standard fallback of grilled cheese with avocado.

This week, I think I’ve got things figured out: meals that are either leftover friendly or easy to prep with a two-year-old running under foot. We’ll see how it goes … we can always have another grilled cheese and avocado sandwich, especially if it is made with Big Ed’s Farmstyle Gouda. Yum.

In the box:
Banana pepper
Cauliflower
Chioggia Beets
Cippolini Onions
Cucumbers
Garlic
Green Beans
Green Bell Peppers
Jalapeno Peppers
Sage
Sauté Mix
Sungold Tomatoes
Tomatoes — Roma and heirloom
Zucchini

Menu: week of 31 July 2010
Saturday: crostata of cippolini onions, sungold tomatoes and Big Ed’s Farmstyle Gouda from Saxon Creamery with sautéed corn
Sunday: zucchini pancakes with curried Greek yogurt and sungold-tomato salsa cruda (see photo above)
Monday: spicy ground pork with sautéed greens and brown rice
Tuesday: pappardelle with sautéed broccoli, green beans and zucchini in a Parmigiano Reggiano infused cream
Wednesday: mixed peppers and sausage pizza
Thursday: pappa al pomodoro
Friday: roasted beet and salumi sandwiches with arugula and creamy Parmigiano dressing

happy eating, -s.

what we’re eating and a recipe

2010-07-20T17:30:00.003-05:00

Sorry, I’ve been MIA recently. With summer getaways and visitors, I’ve lost track of things. Let me catch you up!

A couple of weekends ago, I went on a little mother-daughters’ weekend with my two sisters and my mom. I’ve never been away from Pickle for more than a day, so this was a big trip for me. Granted, he was with Chris, but still, I felt like I was constantly forgetting something (or someone)!

Anyway, we spent a very relaxing few days on beautiful Elkhart Lake drinking lots of rosé and eating delicious food. I’ll have a recipe for apricot-ricotta tartines for your once I get the photos from my sis (hint, hint :).

We also had a pretty exquisite meal at the Paddock Club, whose head chef spent time in the Bartolotta kitchens in Milwaukee, as well as a personal favorite, Lombardino’s in Madison. We shared many small plates, but the one dish we ordered seconds of was the grilled broccoli with red pepper rouille. It was really special and cooked to perfection, as well as a great inspiration for what to do at home on your own grill, with our without the sauce. Served simply dressed with a little olive oil and a squeeze of grilled lemon, it would be divine as a starter or side.

Grilled Broccoli
If you don’t have a grill, high-heat (425 degrees) roasting the broccoli would give you a similar effect to gas-grilling it, but you can't replicate the perfect charring of charcoal grill. Still worth a try, though!

Ingredients
1 lb grilled broccoli, cut into large florets
Kosher salt
Freshly ground black pepper
2-3 tablespoons olive oil, plus more for serving
½ of a lemon (optional)

Directions
Bring a large pot of water to a boil. Has a large bowl of ice water ready. Heavily salt the water and then carefully submerge the broccoli in the water; boil rapidly for 1-2 minutes and then removed to the ice bath. Once cool, drain very well. Toss with a few tablespoons of olive oil, as well as a good pinch or two of salt and lots of pepper.

When your grill is hot, place the broccoli on the grate and grill until nicely charred on one side – a minute or so; flip to the other side and do the same. Grill some halved lemons at the same time, if you have them.

Remove to a platter. Drizzle with a little more olive oil and a squeeze of the lemon. Serve immediately.

p.s. My sister Holley and my mom made this broccoli to put on a pizza with a roasted garlic sauce and mozzarella cheese; I must say that is a good idea and a definite must-try.

In the CSA box:
Broccoli
Carrots
Cucumbers
Fresh Garlic
Garlic Chives
Green Beans
Green Zucchini
Napa Cabbage
New Red Potatoes
Patty Pan Squash
Rainbow Chard
Red Iceberg Lettuce
Red Mustard
Bonus: Basil

Menu: week of 17 July 2010
Saturday Lunch: open-faced sandwiches with garlicky sautéed zucchini and patty pans topped with melted Edelweiss Dairy two-year cheddar
Sunday: Iceberg wedges with homemade garlic-chive and Hook’s blue cheese dressing, served with a whole wheat baguette
Monday: roasted red new potatoes with a tahini-Greek yogurt sauce and a side of quick-sautéed green beans.
Tuesday: Swiss chard pizza
Wednesday: Concerts on the Square
Thursday: sautéed red mustard on fresh ricotta bruschetta
Friday: Cilantro-almond chicken tacos with shredded Napa cabbage

Lunches throughout the week: shredded carrot salad with whole-grain pita
To-do: pickle some cucumbers!

Happy eating, -s.

this week's menu

2010-07-07T09:47:00.006-05:00

We picked up our CSA box last Saturday and then headed out of town for the 4th of July, so I just started cooking from our box of goodies yesterday. We had a lot of fun over the weekend, spending lots of time at the pool. Pickle was in heaven and, as we learned this weekend, a bit of a daredevil. We were worried he would be afraid of the big, curvy waterslide that he rode with Chris, but he loved it, clapping his hands as he went down the the tube. "More, more, more," was all we heard.

We never go hungry at my parents' house, but we had quite the feast on Saturday night - marinated feta, Cypress Grove's Humboldt fog and salumi started the pre-dinner noshing. Dinner was comprised of grilled ribeyes, roasted new potatoes and a green salad with red onion and red-wine vinaigrette. The crowning touch was my mom's strawberry pie. I am still thinking about it: the crisp, slightly salty crust, the sweet strawberries and a cool dollop of whipped cream to gild the lily. Incredible ... and sad since strawberry season is now over.

I hope you had a great weekend too!

In the box:
Broccoli
Cauliflower
Curly Parsley
Garlic Scapes
Green Savoy Cabbage
Green-top Beets
Green-top Carrots
Zucchini
Fennel
Patty Pan Squash
Snap and Snow Peas

Menu: week of 4 July 2010

Sunday: grilled burgers and brats, baked beans, grape-tomato and perline mozzerella salad with red onion, lemon zest & juice and olive oil, watermelon

Monday: tomatillo-braised chicken tacos with avocado, onions and crema

Tuesday: pappardelle and zucchini ribbon pasta

Wednesday: stir-fried snow peas, patty-pan and savoy cabbage with roasted peanuts

Thursday: farfalle with sauteed cabbage and Italian sausage

Friday: out of town

Happy eating, -s.

hooray for the red, white and blue

2010-07-01T11:29:00.002-05:00

The Hungry Bambino is taking a long weekend. Have a fun and fabulous Fourth of July!

Here are a few of my favorite Fourth of July eats to get you hungry or help with your menu planning (I've linked to most of them):

Grilled corn and locally made sausages served with slices of watermelon

Barbequed chicken with curry-yogurt slaw and cornbread

Burgers with sharp cheddar, a slice of white onion, lettuce and tomato

Skirt steak with a corn, cherry tomato and red onion salad

Homemade baked beans

To drink: Margaritas and Dale's Pale Ale

For dessert: s'mores

Happy eating, -s.

at the market and this week's menu

2010-06-28T11:21:00.008-05:00

Magic. Some experiences are just that. First kisses, bonfires on the beach, your wedding day, a sudden shower that ends in a rainbow, dinner in a piazza in Italy. Any place or event can be magical if you are with the right people, at the right time, at the right location. Magic.

At our picnic under the stars on Saturday, this was a big topic of conversation that began with a recount of a recent magical dining experience. By the end of the conversation, a few of us were left discussing whether those evenings can ever be repeated. By the time dinner was served, I think we all agreed it is pretty hard to replicate magical evenings, of which our picnic can be described.

My friend Katie, with her magical ability to take any setting and make it special, put on quite the party at the beach. Everyone supplied a dish or drink and Mother Nature provided a perfect summer evening. A roaring fire and dishes of affogato put the finishing touches on a pretty special evening. Magical, indeed.

Picnic under the stars menu:

To start: an assortment of cheeses, tapenades and crackers

To follow: arugula and spinach salad with goat cheese and cherry tomatoes; garlicy sauteed broccolini; Greek-style bean salad with heirloom dried beans, cherry tomatoes, red onion and feta with mint and parsley; grilled flank steak with chimichurri.

To end: affogato with raspberries and chocolate truffles

Earlier that day, here's what I found at the market:

broccoli

carrots

green beans

golden beets

mint

parsley

smoked trout

strawberries

squash blossoms

white onions

whole milk

Menu: week of 27 june 2010

Sunday: ricotta-stuffed squash blossoms: click here for the recipes

Monday: sauteed chorizo and beet-green tacos with avocado

Tuesday: smoked trout salad with peppery creme fraiche fingerling potatoes and green beans

Wednesday: roasted golden beet sandwich with local goat cheese

Thursday: green bean and cashew stir fry with jasmine rice

Friday: take out

Happy eating, -s.

picnic or porch dining must-haves

2010-06-24T11:51:00.027-05:00

Inspired by the picnic under the stars we will be having for our dinner group this weekend, I thought I would share some of my favorite outdoor-dining accoutrements — some I already have in my arsenal; others I want with religious zeal. Enjoy!

Duraclear barware — this is some fancy plastic! Love the monogram. A mojito or vodka tonic would look smashing in here. At Williams-Sonoma.

Ice bucket — one on each end of the table with a bottle of bubbly chilling inside. At Anthropologie.

Serving (and hauling) tray — this tray is perfect for lugging lots of things in one go, instead of in many trips to and from the house or car. In the off-season, this eco-friendly galvanized version would also be great on a coffee table or desk as well. At Pottery Barn.

Candlelight — a few of these gorgeous lanterns would add such a nice glow as the sun sets. At Pigeon Toe Ceramics

Utensil caddy — for me, anything in this marigold yellow is a must, especially this charming yet modern utensil caddy. I would fill two slots with utensils and the other with a drinking glass filled with flowers — an instant centerpiece that is both functional and frilly. At Crate and Barrel.

Tea towels — picnic fare tends to be a little messy, which is why I forego the normal cloth napkin for a crisp, large, lap-sized dishtowel. At Williams-Sonoma.

Stainless steel cooler — no picnic is possible (or safe from food poisoning) without a big cooler. I just saw this model on Apartment Therapy last week; now I must have it. At coleman.com.

Chairs with flare — love, love, love these chairs. At Wisteria.

this week's menu

2010-06-21T20:35:00.006-05:00

Happy first day of summer!

I cannot find the cord for my camera to download pictures, which is really disappointing since I have some fantastic photos of delicious vegetables ( I'm sure you are super disappointed too). I have a feeling Pickle has put it where a set of keys has gone as well as a few other small household items. He's a master hider of little things that will magically show up a few months later when you aren't even looking for them. So, long story short ... I have no new food-related photos for this post.

But, I have a really great menu this week that will hopefully get you inspired to get in the kitchen. One of Chris's co-workers couldn't pick up his CSA so Chris brought home some additional veggies to add to the mix - cabbage, more sugar snaps, bibb lettuce and turnips. There's no doubt we'll be eating our veggies this week!

Menu: week of 20 June 2010

Sunday: Chris's father's day dinner of North Carolina-style slow-cooked pork shoulder sandwiched with green cabbage slaw and purple-potato oven fries

Monday: leftover pulled pork sandwiches with watermelon

Tuesday: Thai-style bibb lettuce wraps with ground turkey

Wednesday: sauteed Asian greens on ricotta bruschetta

Thursday: roasted broccoli pasta with lemon, pine nuts and golden raisins

Friday: fingerling potato and rosemary pizza

Happy eating, -s.

psst ...

2010-06-17T13:07:00.006-05:00

Image: http://driftlessorganics.blogspot.com/2010/06/first-box.html

... our first CSA delivery is Saturday. Here's a sneak peek at what will be in the box! We do the every-other-week share, which allows me to go to the farmers' market on our off-weekends. With a lot of unusual and special items included in this first box, I can't wait to start cooking!

In the box:
Asian Green Mix
Broccoli
Blue Potatoes
Bunched Spinach
Green Garlic
Kohlrabi
Green Leaf Lettuce
Rosemary or Oregano
Russian Banana Fingerling Potatoes
Scallions
Strawberries

Happy eating, -s.

outdoor cooking tips, plus at the market and this week's menu

2010-06-16T10:10:00.012-05:00

The market was really showing off this Saturday – the baby beets were becoming adolescents; the broccoli was burgeoning; strawberries adorned almost every table and the varieties of lettuce available knew no bounds. Besides tomato season (and maybe corn), this is my favorite time at the market. Everything is so fresh and crisp. Pickle was really digging the raw sugar snap peas and he munched on these until we bought our strawberries … then it was no-holds-bar with those sugary sweet treats. His mouth and chin were stained pink from the juice, but he was in bliss, asking for more every few feet.

Our dinner group is heading outdoors this month for a little evening picnic under the stars. My friend Katie has been brainstorming what to cook on her camping grill – besides her famous blue-cheese burgers (which are divine) and asked me if I had any ideas. It got me thinking about party friendly grilled foods – ones that are full-flavored, prep-ahead dishes that don’t require the cook to be manning the grill all night (which is never fun).

Here’s my top-five list of quick-grilling entrees.
p.s. successful grilling really comes down to two things: a clean grill (grate oiled if you’re doing fish) and a really hot fire. Don’t attempt these without those two.

Fish kabobs and cherry-tomato kabobs — kabobs are great for fish, since you don’t have to worry about the fish falling apart on the grill when you try to lift it.

Use this “marinade” for both the fish and the tomatoes — honestly, this is my go-to marinade for almost everything; I just modify it as needed with different herbs or spices:
¼ cup olive oil
2 cloves of garlic, grated on a microplane grater or minced by hand
2 teaspoons of minced fresh marjoram or oregano (if you have to use dried herbs, use marjoram) ½ a lemon, juiced
1 teaspoon salt
½-teaspoon freshly ground black pepper

1 pound firm-fleshed fish, cut into 1-inch cubes – Check out Monterey Bay Aquarium’s website for a list of sustainable fish for your geographic region: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx

1 pint cherry or grape tomatoes wash and de-stemmed

Mix marinade ingredients together in a bowl and then divide it between two bowls — one for the fish and one for the tomatoes. Toss to coat and then place on metal skewers (don't mix the two). Grill over a hot fire, for roughly 5-7 minutes total, turning once. Serve with grilled bread and wedges of lemon.

Skirt steak with chimichurri – just a sprinkle of kosher salt and black pepper on the steak, grilled for 2-3 minutes per side depending of the thickness, a good rest on the cutting board and a side of chimichurri are all you need for this ultra-flavorful meat. I’ve linked to a very traditional recipe, but I have made chimichurri with mint, cilantro, and basil. Use what you have and what’s in season.

Shrimp — Well, very sadly gulf shrimp is pretty much out of the question, but shrimp can take a good lashing of heat and spice and are super-fast cooking. Use the fish “marinade” above, replacing the marjoram with 1 teaspoon red chile flakes and 1 teaspoon smoked Spanish paprika. Skewer them, allowing space in between each shrimp; they should take 3-4 minutes total to cook over hot coals. You don’t want to overcook them or they turn to rubber. Lemon wedges are a must.

Grilled halloumi and zucchini — this vegetarian dish is also a great starter. Halloumi is a firm cheese, usually made from sheep or goat’s milk that can withstand the heat of a grill. Again, use the marinade above for the zucchini. Just halve the zucchini, coat with the marinade and place on the grill — 2-3 minutes per side. Figure ½ a halloumi per person and one whole zucchini. Serve with grilled flatbread and grilled lemons and a little sambal chile sauce for adventurous eaters. I grill the halloumi whole (for about 5 minutes one side and 1-2 on the other) and then slice into ½-inch slices.

Burgers — I know, so obvious, but so gosh-darn good that it had to be include. Burgers really are the essence of summer on a plate. I use grass-fed ground chuck — that’s it. You can shape the burgers well in advance and keep them cold in the fridge, salt and pepper them just before grilling and serve with your favorite garnishes and condiments. I love mayo and ketchup mixed together, some lettuce, a slice of white onion and a slice of tomato (when in season), place it on a toasted brioche bun with sesame seeds and I am a happy girl.

At the market:
Baby carrots
Beets
Butter Pecan Ice cream from Sassy Cow Creamery
Broccoli
Dried Horto beans
Eggs from dreamfarm
Potatoes
Rhubarb
Russian kale
Sassy Cow Organic Whole Milk
Strawberries
Sugar snap peas

Menu: week of 13 June 2010
Saturday: homemade rosemary foccacia with local blue cheese and honey, served with cured meats, strawberries and sugar snap peas
Sunday: Birthday BBQ; snack of escabeche-style pickled baby carrots and tortilla chips and a cold IPA
Monday: chilaquiles with sautéed beet greens and dreamfarm eggs
Tuesday: Sautéed Russian kale on fresh ricotta bruschetta
Wednesday: potato and locally made Mexican chorizo tacos served with white onion, cilantro, avocado and limes
Thursday: beef and broccoli stir-fry with jasmine rice
Friday: roasted beet and goat cheese pizza

Happy eating, -s.

at the market, this week's menu and a field report

2010-06-06T13:30:00.008-05:00

As I mentioned earlier, I was scheduled to volunteer at REAP's 3rd annual Burgers and Brew event at Capital Brewery on Saturday. Well, if you live in Madison, you will have experienced the deluge that was unleashed from roughly 3:30 p.m. to 7:30 p.m. Saturday ... right around the time the event was going on.

Now, I thought that I would show up at my shift that started at 5 p.m. and there would be 1) no there and 2) nothing to do. Boy, was I wrong. The place was hopping, the reggae tunes were flowing, people were eating and drinking and chefs were cooking up a storm. And that didn't stop until most of the tents ran out of food. I was supposed to be a "runner" ensuring that tents had everything they needed, but about 45 minutes into my shift I was asked to pour beer at Lombardino's tent, which was very fun. I came home soaking wet from head to toe, but I must say the event was great, the chefs and volunteers were amazing considering that they were cooking in torrential downpours and the attendees -- you guys sure know how to have a good time no matter what the conditions!

Before the weather deteriorated, here's what we found at the Westside Farmers' Market:

At the Market

asparagus

baby beets

baby sweet red onions

bibb lettuce

Dreamfarm eggs and fresh goat cheese

mint, 2 bunches

strawberries (yay!), 2 quarts

sugar snap peas

Sassy Cow organic whole milk

Menu: week of 6 June 2010

Sunday: enchiladas suizas with lime-butter sauteed sugar snap peas with mint

Monday: roasted beet, bacon and goat cheese sandwiches

Tuesday: asparagus pizza with Rancho Gordo yellow bean salad

Wednesday: broiled wild salmon with yellow bean, beet green and bacon ragout

Thursday: Thai bibb lettuce wraps with sauteed beef, mint and baby red onion

Friday: I don't know yet!

Happy eating, -s.

happy birthday!

2010-06-05T07:00:00.006-05:00

This little blog 'o mine is officially a year old. Where does time go?

A year ago, my own hungry bambino was a little over a year old, eating beet greens and mushrooms. While Pickle is still eating mushrooms, the beet greens are no longer tolerated. I'm not complaining though; Pickle is a source of inspiration and wonderment for me, as he tries foods for the first time with wide-eyed abandon and I get to relive all those firsts again! He has definitely changed the way I cook and I think it is for the better.

So, to mark this small occasion, I wanted to thank all the readers of this blog, especially those of you who have tried my recipes. And thanks to those who leave comments – those make my day!
This blog would not exist without all the amazing farmers and food producers who inspire nearly every meal, especially the hardworking, talented and passionate folks behind Driftless Organics — can’t wait for my first CSA box of the season!

And a big thanks to my immensely talented friend Katie for inspiring me to do this in the first place.

Happy eating,
Sarah

burgers and brews, anyone?

2010-06-04T14:19:00.004-05:00

For all you Madisonian readers, REAP Food Group's annual Burgers and Brew event is tomorrow, Saturday, June 5. It's a great event that goes to support a great cause: Southern Wisconsin Buy Fresh Buy Local program.

Here are the details:
Saturday June 5th 4-7:30 pm (Rain or Shine)
Capital Brewery Bier Garten, 7734 Terrace Avenue, Middleton, WI
Tickets are $25 each = 3 mini-meals of a burger and short pour of microbrew

Participating Chefs, Brewers and Farmers:

Chefs:
Alchemy Café, Brasserie V, Bunky’s Café, Fresco, jacs Dining & Tap House, L’Etoile, Lombardino’s, Metcalfe’s Market, Sardine, The Weary Traveler, Tornado Steakhouse, Willy Street Grocery Co-op

Farms:
Northstar Bison, Foutain Prairie Farm, Sprouting Acres, Keewaydin Farms, Pecatonica Valley Farm, Fountain Prairie Farm, Pinn-Oak Ridge Farms, Cates Family Farm, Garden To Be, Jordandal Farms, Lange Family Farm, Black Earth Meats

Brewers:
Pearl Street Brewery, Furthermore Beer, Capital Brewery, Hinterland Brewery, O'so Brewing Company, Sand Creek Brewing, Milwaukee Brewing Company, Great Dane Brewery, Grumpy Troll Brewery, Tyranena Brewing, Sprecher Brewing

I will be volunteering at the event ... hope to see you there!

Happy eating, -s.

my child is a hobbit

2010-05-20T16:37:00.014-05:00

Pickle eating a raw crimini mushroom!?

I don't know if all two-year-olds are like Pickle, but man, does this kid eat a lot. He will have his 'first' breakfast shortly after he wakes (right now it is flax-seed oatmeal with rhubarb-raspberry compote on top). Chris and I will then have breakfast a little later – cereal, oatmeal, wholegrain toast with almond butter and jam, you get the picture. Well, Pickle will want to sit on our laps and proceed to eat half of whatever we're eating (and I usually have to fight to eat the other half!), hence his 'second breakfast.' Then, maybe a half-hour later he's onto his 'third breakfast' where he might have a banana, or some dry cereal in a cup, or a half-slice of banana bread.

Now, you might be thinking, "Why don't you feed him that stuff all at once?" Well, honestly, I don't think he would sit through that 3- to 4-course meal in one go, being two and all. And I would be hungry too, if I did as much physical activity as he does in the morning. Seriously, the kid has boundless energy!

Anyway, I am struggling to get out of this carbo-overloaded morning, but I also don't want to be frying up eggs every morning. Here's my solution: bread pudding. Take some leftover bread, egg, milk, some sautéed veg and maybe some meat (leftover shredded pork or chicken, ham, prosciutto, etc.) and you have a one-dish meal that can be easily reheated in portion sizes all week long in the toaster or regular oven.

Master recipe for savory bread pudding
Serves 5-6 hungry bambinos

Ingredients
half of a loaf of day-old* hearty, crusty bread, cut into 1-inch pieces
½-pound of your pick of vegetables: thinly sliced mushrooms, asparagus cut into 1-inch pieces, cherry/grape tomatoes (halved), spinach, arugula, broccoli florets, peas, etc.
1 large garlic clove, minced
¾ cup finely chopped onion – about one medium onion
2 tablespoons unsalted butter
2 tablespoons olive oil

3 large eggs
1 cup whole milk
1 teaspoons salt
½ teaspoon ground black pepper
4 teaspoons chopped fresh herbs – thyme, parsley and basil are my go-to picks

1 cup grated or crumbled cheese
½ cup pre-cooked meat, cut or shredded into bite-size pieces (optional)

Directions
In a large sauté pan, heat butter and olive oil over medium-high heat. Add onion and cook until soft and translucent. Add garlic and cook 30 seconds. Add your choice of vegetable and cook until crisp-tender (or wilted in case of greens). Do NOT overcook. Set aside to cool.

Whisk eggs, milk, salt, pepper and herbs in large bowl. Mix cheese and optional meat in medium bowl. Place half of bread in a large, rectangle ceramic or glass baking dish. Sprinkle with half of sautéed vegetable, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, vegetables, cheese mixture, and egg mixture.

While your oven preheats to 375-degrees, let stand 20 minutes, pressing with a spatula to submerge bread pieces. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

You can eat this right away or save it for breakfasts throughout the week. Once cooled to room temperature, cut into roughly 3x2-inch rectangles, wrap in waxed paper and place into large Ziploc bags. Refrigerate until ready to eat. Reheat in a 350-degree oven or toaster oven until warmed through.

Some delicious combinations to try throughout the summer:
Mushrooms, parsley, cooked and crumbled Italian sausage, parmigiano
Grape, cherry or Juliette tomato, basil, prosciutto (optional), Parmigiano or goat cheese
Zucchini/summer squash, thyme, aged Gouda
Peas, thyme, bacon, goat cheese
Broccoli, thyme, roasted chicken and gruyere
sweet bell peppers, basil, dry salami, pecorino romano
Eggplant, thyme and feta

*if your bread is not stale, place the cubed bread on a large baking sheet and let stand uncovered overnight to dry out.

Happy eating, -s.

at the market and this week's menu

2010-05-10T14:00:00.004-05:00

Brrrr. It was a cold and blustery visit to the market this week. Pickle was throwing some major attitude around, so our trip was a quick one, but we did manage to pick up some delicious vegetables and other delectibles and I even snapped a photo of a vendor’s tulips — yes, I finally remembered my camera!

I hope all the moms reading this post had a wonderful mother’s day. I did! Besides letting me snooze a little longer both Saturday and Sunday, my super-fabulous husband also gifted me with the Cuisinart Elite 16-cup food processor (it is just awesome). When I opened it, he said, “It’s bigger than you!” It’s not that big, but it does dwarf my little, on-its-last-leg, 11-year-old, 7-cup capacity Cuisinart. I am just so excited about it, so excited that I sliced open my thumb on one of the blades while washing all the parts. I am pretty tough when it comes to kitchen-related injuries (you should see my hands), but this one took my breath away and I went through about a half-roll of paper towel to staunch the bleeding. Needless-to-say, it's now officially mine :)

At the market
Asparagus
Baby red onions
Cottage cheese
Eggs from dreamfarm
Mixed baby greens
Mint
Spinach

Menu: Week of 9 May 2010
Saturday: Local cheeses and cured meats with crackers, fruit and wine
Sunday: Roasted pork tacos with pickled red onions, avocado and sprouts, served with a bean salad and mojitos
Monday: Pasta with sautéed sweet Italian sausage and spinach
Tuesday: Ricotta frittata served with roasted asparagus
Wednesday: Cuban sandwiches with mixed greens vinaigrette
Thursday: Minty pea and lima bean puree on crostini and topped with poached eggs
Friday: Pizza Bianca with mixed greens vinaigrette

Happy eating, -s.

at the market and this week's menu

2010-05-03T15:53:00.011-05:00

The Westside Farmers' Market was abuzz on Saturday. I really enjoyed its more intimate size and accessibility. I was able to do a walk-through before making any purchases to come up with my game-plan, so-to-speak. While the DCFM is impressive in its sheer vastness, sometimes it can be overwhelming to actually do some heavy shopping. Plus, we were able to walk to this market; an added bonus on this glorious Saturday morning.

p.s. I loaded up on the rhubarb since it is a favorite springtime treat ... some went in the freezer and some into a raspberry-rhubarb compote for our yogurt.

At the Market:
Asparagus
Baby heads of lettuce: both romaine and red-leaf
Fresh cottage cheese
Honey sampler: clover, thistle and buckthorn
Mint (has mojito season started already?)

Mixed mustard greens
Rhubarb
Red onions
Scallions

Menu: Week of 25 April 2010
Saturday: Willow Creek Farm's sweet Italian sausage, mushroom and red onion pizza
Sunday: Chef salad with baby lettuce, roasted turkey and Cedar Grove sharp cheddar in a buttermilk-honey dressing
Monday: Sautéed mustard greens and fresh ricotta bruschetta
Tuesday: Shrimp and scallion stir-fry
Wednesday: Asparagus pizza
Thursday: Sauteed beef with scallions and brown rice
Friday: Take-out

Happy eating! -s

at the market & this week's menu

2010-04-27T07:00:00.000-05:00

I was very worried that Saturday was going to be washed out with the predicted rainy forecast, but Mother Nature timed her showers perfectly for pre- and post-farmers' market visit. Chris ran Crazy Legs, an annual 8K race in sub-8-minute-miles (go, babe!) while Pickle and I did a circuit of the market, which also acted as the race's starting line — how convenient. I must say that having the UW Marching band playing while shopping for veggies made for a very lively experience. Pickle clapped along as we strolled. It was a good day.

At the Market:
Baby lettuce
Chinese broccoli
English hothouse cucumbers
Grass-fed ground sirloin from Northwood Farms
Rhubarb

Menu: Week of 25 April 2010
Saturday: Indian take-out
Sunday: Lechon asado (Cuban pork shoulder) with rice pilaf and Rio Zape beans from Rancho Gordo
Monday: Spicy Thai beef with chile and basil served with jasmine rice
Tuesday: Sautéed Chinese broccoli and fresh ricotta bruschetta
Wednesday: Cuban sandwiches with a salad of baby greens
Thursday: Chinese broccoli and brown rice stir-fry with fried eggs and chiles
Friday: Middle Eastern platter of cucumber raita, roasted chickpeas, hummus and whole-grain naan

Happy eating! -s

recipe: bruschetta of sauteed chinese broccoli and fresh ricotta

2010-04-26T12:01:00.002-05:00

What I love most about cooking (besides filling up my tummy), is that many recipes can take on a new persona with just a simple ingredient swap.

Take, for example, one of our favorite, make-it-almost-every-week meals from my wonderful sister, Holley: sautéed greens on ricotta bruschetta.

The recipe first started with baby mustard greens that Holley found at the farmers’ market. All summer long, that’s how we ate it; come fall, kale switched places with the mustard greens. And now that spring is here, I found beautiful Chinese broccoli at the farmers’ market and thought that its slight bitterness and the leafy/floret combo it has going on, could work well as another incarnation.

Well, I have to say, this might be my favorite version yet, so I had to share the recipe with you. What’s even better – it’s easy; the perfect weeknight meal. One caveat, I made mine using Holley’s homemade no-knead bread that definitely elevated it to something really special, but a good artisanal, crusty, chewy, flavorful country loaf will do just fine.

Sautéed Chinese broccoli and fresh ricotta bruschetta
Serves 2 hungry adults

Ingredients
1 bunch Chinese broccoli, washed and ends trimmed
1 tablespoon olive oil
2 cloves of garlic, minced or grated on a microplane grater
½ teaspoons red chile flakes
4-6 oz. of fresh ricotta
4 slices of crusty bread, toasted

Directions
In a large sauté pan, heat olive oil over medium-high heat. When smoking hot, add garlic and red chile flakes and sauté for 30 seconds; add broccoli, quickly tossing to coat with the garlic-and-chile-infused oil. Sauté until broccoli is crisp-tender, about 5 minutes.

Thickly smear ricotta onto the bruschetta, topping each with a small mound of the cooked broccoli. An optional drizzle of really, really good extra virgin olive oil is always nice. Eat promptly. A glass of rosé or prosecco would be a welcomed accompaniment.

Happy eating, -s.

farmers' market season has begun!

2010-04-20T18:00:00.003-05:00

Well, I couldn't be more excited about this post since it marks the beginning of farmers' market season (my favorite time of year) in Madison. My boys and I hit two markets on Saturday morning. First was the Dane County Farmers' Market that encompasses all four sides of our beautiful state Capitol. It was the perfect spring day: the sun was shining, the air was cool, the tulips' jaunty little heads swayed gently in the breeze, the stacks of vegetables at each table were green, green, green and people were especially happy to be out at 8 a.m. hunting for ingredients for their meals. After our circuit at the DCFM, we headed to the Westside Farmers' Market. It was our first time here and we were pleasantly surprised at the variety and quality of the stands. And since it is within walking distance of our house, we will definitely be hitting this one when time is a factor. Pickle was a big fan, since we picked up delicious treats from Madison Sourdough Co. for our post-market snack. All and all, a very good day.

At the Market:
Arugula
Chinese broccoli
Crimini mushrooms
Radishes
Spinach
Scallions
A French baguette from Madison Sourdough Co.
Baby new potatoes

Menu: Week of 18 April 2010
Saturday: Dinner group: ragout of morels with creme fraiche on toasted brioche; creamy pea and asparagus soup with poached eggs on a crouton; four-cheese lasagne with grilled romaine salad; Barefoot Contessa's strawberry cake; to drink: pomelo mojitos and lots of wine. Yum!
Sunday: Creamed scallions with spaghettini
Monday: Sautéed Chinese broccoli on fresh ricotta bruschetta
Tuesday: Spicy Italian sausage and arugula pizza
Wednesday: Roasted baby new potatoes with smoked paprika mayo and sautéed spinach
Thursday: herbed scrambled eggs with crostini of radishes, butter and sea salt.
Friday: Take-out

Happy eating! -s

grand finale: the grocery list

2010-04-05T10:02:00.009-05:00

As you can see, I lost some steam at the end and didn't get my last dinner posted until last week. Sorry to leave you hanging. But, this way, you will now have time to re-read all of the recipes and take stock of the ingredients you need and come tomorrow or Sunday, you can hit the ground running. This list is long enough to grab a delicious coffee drink to sip while shopping. How nice does that sound?

So, without further ado: the grocery list ... happy shopping

Produce:
1 small carrot
3 large onions
1 small red onion
fresh thyme
16 oz. of baby spinach
1 large apple
celery
1 pint strawberries, preferably organic, quartered
fresh ginger
1 head of garlic
1 bunch of cilantro
1 avocado, ripe as hell
2 limes
1 pint grape tomatoes

Meat:
9 thin slices of Genoa Salami
3 split chicken breast
3-4 tilapia fillets

Dairy:
8 oz. mozzarella or provolone cheese, grated
4 oz. Parmigiano Reggiano (optional)
1 dozen eggs
6 oz. ricotta cheese
4 oz. aged cheddar, Parmigiano or gruyere
2% Greek yogurt
unsalted butter
small container of sour cream or Mexican crema

Packaged foods:
2-28 oz cans of whole plum tomatoes
kosher salt
black peppercorns
sherry vinegar
balsamic vinegar
maple syrup
honey
toasted walnut oil (optional)
extra virgin olive oil
peanuts
walnuts
sliced almonds
golden raisins (optional)
15 oz. can of black beans

Spices:
ground cumin
smoked Spanish paprika
ground coriander
dried red chili flakes
cinnamon sticks
bay leaves
garam masala

Breads and grains:
basmati rice
Fabulous Flats wholegrain "tandoori naan"
Whole grain bread, sliced
whole-wheat panko
all-purpose or white whole-wheat flour
fresh pizza dough (of your not making your own)

Happy eating, -s.

dinner No. 4: pizza

2010-04-01T22:08:00.000-05:00

Who doesn't like pizza? Pickle doesn't, that's who! Chris and I enjoyed this pizza a lot. Pickle ate the apples in the salad. A somewhat successful dinner ... hopefully it's more successful when you make it. When I made this for the photo shoot, I forgot to sauté the spinach when making the sauce, so it was chiffonaded and sprinkled on top. It was just one of those crazy post-work nights when nothing goes as planned ... but, I got dinner on the table and we ate together. Success!

This pizza is simple and straightforward so be sure to use the best ingredients possible so all the flavors can shine. Homemade dough (or very delicious store-bought) and homemade sauce cannot be substituted. The sauce freezes well, so any leftovers can be stashed away for the next pizza night at your place.

Pizza with homemade tomato sauce and Genoa salami
Serves two adults and two hungry bambinos, with some leftovers

Ingredients
For the sauce
2 tablespoon olive oil
1 small carrot finely grated
1 large onion, diced
3 springs of fresh thyme
1 cup of spinach leaves
1-28 oz can of whole plum tomatoes, blitzed in the food processor until chunky
1 teaspoon Kosher salt
a few grinds of black peppercorns

Directions
In a medium saucepan over medium, heat oil until shimmery. Add onion and saute until softened and translucent, about 5-7 minutes. Add carrot and saute for 1-2 minutes, until softened. Add the spinach leaves and saute until wilted, 1-2 minutes as well. Add the tomatoes, thyme, salt and pepper. Simmer over medium-low heat for 25-30 minutes, stirring occasionally. Taste for seasoning, adding more salt or pepper if needed.

For the pizza
1 batch of homemade pizza dough (see my recipe here)
1/3 cup of pizza sauce: see above
8 oz. mozzarella or provolone cheese, grated
1/4 c. of finely grated parmigiano reggiano (optional)
9 thin slices of Genoa Salami

Equipment: 1 sheet pan

Directions
At least 30 minutes in advance, preheat oven to 450 degrees. Make sure that a rack is positioned at the lowest level possible.

On a flour-dusted counter, pat out dough evenly with your fingers (or use a rolling pin) to the size of your sheet pan. Using a rolling pin, lift the dough and place it on the pan. Pressing the edges of the dough out to the edges of the pan, if needed.

Top the dough with the sauce (add more sauce if you like that, but note that the more sauce you add the less cripsy the crust will be), spreading it with back of a spoon to within 1/4-inch of the edge. Sprinkle the mozzarella cheese evenly over the sauce and then top with the slices of salami. Shower each slice of salami with the grated parmigiano.

Place the pizza in the oven and bake for 15 minutes (give or take a couple of minutes, depending on your oven). The pizza should be bubbly, browned and the salami should have crisp edges. Transfer with a metal spatula to a cutting board. Cut pizza into wedges and serve immediately with apple-celery slaw (see recipe below).

Apple-Celery Slaw with toasted nuts
Serves 4 adults and/or bambinos

Ingredients
1 large apple, julienned (1/8-inch-thick matchsticks)
2 stalks of celery, julienned (1/8-inch-thick matchsticks)
1 teaspoon Sherry vinegar
1 teaspoon maple syrup
large pinch of kosher salt
freshly ground black pepper -- 2-3 grinds
2 teaspoons toasted walnut oil (optional)
1/4 cup extra virgin olive oil
2 tablespoons toasted, chopped peanuts
2 tablespoons toasted, chopped walnuts

Directions
In a large serving bowl, whisk together the vinegar, maple syrup, salt, pepper and walnut oil (if using). While whisking, slowly whisk in the olive oil to create an emulsified liquid. Taste and adjust seasonings as needed ... adding more vinegar, more maple syrup, more olive oil, etc.

Add the apples and celery and gently fold in dressing to coat evenly. Serve garnished with either the toasted peanuts for the kids and the walnuts for the adults.

Happy eating, -s.

dinner No. 3: frittata

2010-03-24T18:10:00.003-05:00

Spinach-Ricotta Frittata with wholegrain toast and balsamic-macerated strawberries
A flute with no holes is not a flute. A donut with no hole is a danish ... And a quiche with no crust is a frittata! Sorry, couldn't help myself with the Caddyshack reference. Anyway, frittatas are versatile little numbers that can be decked out with any number of fillings, both vegetable and protein alike. Just start with a quick sauté of the "filling" and then add the egg mixture. The addition of the fresh ricotta adds a creaminess and fluffiness that elevates it from the standard egg-and-milk base typically utilized.

Spinach-Ricotta Frittata
Serves 2 adults, 2 hungry bambinos

Ingredients
3 tablespoons olive oil
Half a large onion sliced thinly into half moons
4 handfuls of baby spinach leaves, large stems removed
Kosher salt
Freshly ground black pepper
6 eggs
3/4 cup ricotta cheese
¼ cup grated cheese: something nutty like an aged cheddar, Parmigiano or gruyere

Accompaniment: wholegrain toast with butter and balsamic-macerated strawberries (recipe below)

Directions
Preheat the oven to 375°F.

Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions and a generous pinch of salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes. Add spinach until wilted and tender, roughly 2-3 minutes

Meanwhile, whisk eggs until frothy; add ricotta and whisk until smooth (some elbow grease is needed for this step). Fold in cheese.

Add the egg mixture to the sautéed onions and spinach and stir to incorporate the vegetables evenly. Cook the frittata on the stovetop until the eggs start to set (1-2 minutes, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.

Cut into wedges and serve immediately. Or let cool and serve at room temperature.

Balsamic-macerated strawberries
The Italians call sweet-and-sour agrodolce and this is a perfect treatment for California strawberries whose flavor cannot hold a candle to sun-ripened, local, in-season strawberries for which we have to wait many months to enjoy! In cooking terms, macerate means to soak in a liquid in order of soften. Just don't let these soak too long, or they'll get mushy.

Ingredients
1 pint strawberries, preferably organic, quartered
¼ cup balsamic vinegar
2-3 tablespoons honey
Pinch of sea salt
2 twist of freshly ground black pepper

Directions
In a small saucepan over medium heat, boil the balsamic vinegar until reduce to a syrupy liquid. Remove from heat and add honey, salt and pepper. Swirl to combine and allow to cool slightly. Taste and adjust seasoning as needed

Place strawberries in a bowl and drizzle with the honey-vinegar mixture. Stir to coat berries and allow them to sit for 10-15 minutes before serving.

Happy eating, -s.

dinner No. 2: curry in (somewhat of) a hurry

2010-03-23T18:00:00.009-05:00

Sarah's Chicken Saag Curry served with basmati rice and wholegrain flatbread
Serves 2 adults, 2 hungry bambinos with leftovers for lunches
This is my lightened-up version of Chicken Tikka Masala. While butter and heavy cream make everything taste better, your backside doesn't need it on a weeknight. I used four split chicken breasts in making this originally, but since chicken breasts come in only double-D size now, I think three should suffice.

Ingredients
3 split chicken breast
Olive oil
Kosher salt and pepper

¼ cup sliced almonds
1 (1-inch) piece ginger, peeled
2 cloves garlic, peeled
2 teaspoons ground cumin
2 teaspoons smoked Spanish paprika
1 teaspoon ground coriander
A small pinch of dried chili flakes
1-28 oz. can of whole plum tomatoes with their juices
1 cup 2% Greek yogurt
1 teaspoon honey
1 teaspoon kosher salt

1 cinnamon stick
2 bay leaves

2 tablespoon butter
1 tablespoon olive oil
1 large onion, diced
3-4 big handfuls of baby spinach leaves
1/2 cup golden raisins (optional, but really lovely)
1 teaspoon garam masala

1/2 teaspoon kosher salt
3/4 cup sliced almonds, toasted, to garnish (optional, but again, lovely)
3/4 cup coarsely chopped fresh cilantro

Accompaniments:
Basmati rice
Fabulous Flats wholegrain "tandoori naan": This is not the naan you get at an Indian restaurant, but it's pretty darn good. Whole Foods carries this brand and their own version. Both work.

Directions
The night before: preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Place chicken breast on the baking sheet and lightly coat skin with olive oil and generous pinches of kosher salt and pepper. Roast for 35-40 minutes (depending on the size of the breasts. Let cool 15 minutes. Shred the meat into bite-size pieces and store covered in the refrigerator.

The day of: In the bowl of a food processor, pulse the almonds until finely ground. With machine running, add the ginger and garlic cloves until finely minced. Add cumin, coriander, paprika, chili and tomatoes, yogurt, honey and salt and blend until smooth. Set aside.

*Start cooking your basmati rice now and preheat your oven to 400 degrees for heating the flatbread.

Heat the oil in a large pan over medium-high heat and add the whole spices; cook 30 seconds to a minute. Add the onions and a pinch of salt and cook them until softened and lightly browned, but stir often, to avoid sticking. Raise heat to medium high and add spinach and sauté until wilted and some of its water has been released, about 3-5 minutes. Pour in the puree, and cook everything until it begins to boil and thicken slightly, about 5-10 minutes. Fold in the shredded chicken and golden raisins. Sprinkle the garam masala and salt over the mixture; stir to combine. Cover and cook over low heat for 10-15 minutes, allowing all the flavors to meld and chicken to reheat. Remove cinnamon stick and bay leaves.

Taste and adjust seasoning, as needed. Scatter with the toasted almonds and cilantro. Spoon over mounds of fluffy basmati rice. Serve with flatbread.

*Follow the directions on the package for cooking rice, but generally it is a 2-to-1 ratio of water to rice; bring to a boil, turn to low and cook covered for 15-20 minutes. Once the rice is cooked, I place a kitchen towel over the pot, put the lid back on and let the rice sit off the heat for 5-10 minutes. This yields very fluffy rice. For the flatbread, I throw them in the oven directly on a grate and let them crisp up a bit, about 3-5 minutes. Once out of the oven, brush with melted butter or olive oil.

Happy eating, -s.

dinner No. 1: fish tacos

2010-03-15T12:07:00.013-05:00

Panko-crusted American farm-raised tilapia tacos with avocado crema and a black-bean salad

Fish Tacos
You can pretty much use any fish you’d like for this. I love whole-wheat panko, but for some reason the crumbs are a bit more robust in size that the white panko, so I crush them ever-so-slightly for more uniformity when coating.

Serves 2 adults and 2 hungry bambinos

Ingredients
4 tilapia fillets
¼ cup flour
1 egg
1 tablespoon milk (preferably whole or 2%)
¾ cup whole-wheat panko (slightly pulverized with a rolling pin)
¼ cup olive oil
Kosher salt and freshly ground black pepper

8-10 corn tortillas (heated just before dinner in oven or microwave)
Optional (but yummy) garnishes: sliced radishes, microgreens or sprouts, cilantro leaves

Directions
Preheat oven to 200 degrees. In a Ziploc bag, add flour and a generous pinch of salt. In another Ziploc bag, add panko and gently roll with a rolling pin a few times to break of the really big pieces of panko. In a flat dish, whisk the egg and milk together, season with a pinch salt and a few grinds of black pepper.

Season each fillet with salt and pepper and place in the flour bag, shaking it gently to evenly coat the fillets. Dunk each fillet in the egg mixture and then one at a time shake in the panko. Place coated fillets on a plate while you coat the rest.

Preheat a large skillet. Add olive oil and when hot add two fillets. Cook 3-4 minutes, until golden brown. Flip carefully and cook an additional 3 minutes. Remove to a paper-towel-lined plate and pop into the oven to keep warm. Repeat with remaining fillets. Serve immediately in warm corn tortillas or keep warm in the oven while you prep the other components.

Avocado crema
In our house, avocado is king. Click here for a mind-blowing list of stats on why avocado is oh-so-good for you. This creamy fruit is loaded with fiber, filled with good fat and packed with B vitamins.

Ingredients
1 avocado, ripe as hell
½ cup sour cream or Mexican crema
Zest and juice of half of a lime (zest first, juice second)
1-2 tablespoons tap water
¼ teaspoon ground cumin
½ teaspoon kosher salt
Few grinds of black pepper

Directions
In the bowl of a food processor or blender, add all of the ingredients. Pulse a few times to get things going and then process until smooth and creamy. Taste for seasoning; add more salt, lime juice, cumin as needed.

Black-bean salad
This recipe is great because it can be changed to what you have in the pantry and to what cuisine you are cooking. This version is great with Mexican, Latin and Tex Mex flavors. It’s simple and easy to execute. Enough said.

Ingredients
15 oz. of cooked black beans, either canned or homemade, rinsed and drained
1 small red onion, finely diced – rinsed in cold water for a few minute and drained
1 lime, zested and juiced
1 teaspoon cumin
1 tablespoon fruity olive oil
Kosher of raw vegetable of your choice: halved grape tomatoes, diced cucumber, chopped roasted red peppers, grated carrot
Cilantro, a large handful, chopped

Directions
In a large bowl, add the onion, the lime juice and a large pinch of salt. Stir to combine. This will slightly “pickle” the onion and kill some of oniony-ness. Prep everything else and then add to the bowl, stirring to combine. Taste for seasoning and adjust as needed.

Note: if you are making this a day ahead, don’t add the cilantro until right before serving.

Happy eating, -s.

After-work dinners for adults and kids that are healthful, satisfying for all family members and easy enough to get on the table at a reasonable hour!

2010-03-13T07:00:00.004-06:00

As you can tell by the title, making weeknight meals — healthful, palate-satisfying ones for both grown-ups and kids — is a little overwhelming. My dear friend Shannon, a mother of two darling boys as well as a full-time pediatrician, is my inspiration for the next few posts that will tackle several things:
1. Meals that can be shopped for on the weekend that will take you through Thursday of each week and that share ingredients to save money, time and space in the fridge.
2. Meals that satisfy the palates of grown-ups and youngsters.
3. Meals that can be either prepped the evening before or made once home from work or running the kids to all their activities (and on the table by 7 p.m.)
4. Healthful, balanced meals that feature seasonal or local produce

Daunting, huh?

Shannon’s boys have gotten a little bit pickier recently, but they are not afraid of flavor (which is good!). And while Shannon doesn’t want them to go to bed hungry, her mantra is “you get what you get and you don't throw a fit!” (Love it!). She has a good set of recipes in her arsenal, but these are getting a little overplayed. What she needs is inspiration. That’s where I come in!

The boys love quesadillas and other Mexican food, pasta, Indian (Tikka Masala in particular and Naan), quiche (depending upon what is in it), pizza, and their favorite, macaroni and cheese!

My goal is to spice up their current menu, while providing some alternative proteins (eggs, fish, and beans) into the mix and highlight some readily available, seasonal or local produce.

Here’s the menu:
Monday: Panko-crusted American farm-raised tilapia tacos with avocado crema and a black-bean salad
Fish. It’s so darn good for you and growing brains! Responsibly farmed US tilapia is a great choice since it's mild in flavor, not too expensive and readily available at your fishmonger or grocer. Most kids (except mine!) like crunchy textures and this definitely has some crunch with the whole-wheat panko (I use Ian's brand). The avocado crema adds some creamy coolness to the tacos and the black-bean salad provides some complexity for adventurous little palates and grown-ups, too.

Tuesday: Sarah's Chicken Saag (Spinach) curry with shredded chicken, served with basmati rice and wholegrain flatbread
This not-so-hidden vegetable curry is my riff on Tikka Masala without all the cream and butter (okay, there's a little butter). Simple roasted chicken breasts provide the protein and can be prepped the evening prior making both adults and kids happy. Wholegrain flatbread instead of buttery, white-flour naan will still hit the spot with the kids, while the grown-ups will like the more complex flavors and the easy prep.

Wednesday: Spinach Ricotta Frittata with wholegrain toast and balsamic-macerated strawberries

Shannon’s boys like quiche. I took the buttery crust out of the equation with this egg-based dish. The fresh ricotta makes the frittata light and fluffy, while providing a boost of calcium. Leftover ricotta is great on waffles with jam, on bruschetta with arugula and honey, or my favorite way, by the spoonful.

Thursday: Pizza with homemade red sauce and Genoa salami served with an apple-celery slaw
The secret is in the sauce. Grated carrot is a traditional Italian component of basic tomato sauce used to enhance its inherent sweetness, but I throw in chopped spinach or grated zucchini into mine for the hidden vegetable factor. This pizza is all about the salami that gets deliciously crispy edges while in the oven. I search out nitrate-free salami when kids are eating it. Applegate Farms is one brand I like to use. And the apple-celery slaw is dressed in a maple-sherry vinaigrette and garnished with toasted peanuts for the kids and walnuts for the adults.

So, the next several posts will feature each day's recipes and their side dishes. At the end, I'll put together a grocery list to make it easy to execute the entire menu in one go. My goal is to have you prepped, shopped and ready to roll for the week ahead.

Happy eating, -s.

art wall

2010-03-05T09:55:00.012-06:00

Me, Pickle and my friend Katie with her sweet P enjoying the view

Friends are swell. Especially my super talented, super stylish and super sweet friend Katie of Art Wall who featured me on her new "fan favorites" post. And as I am a big fan of hers, I feel honored to be her debut feature. She makes everything look fabulous (even my answers!), so go check it out. And if you haven't visited her blog, you should! It's inspiring and lovely, just like the author.

happy friday ... happy eating, -s.

p.s. we're settled into condo de klein and the kitchen sitch isn't as bad as I thought (even with an electric stove!), so look for some new food-related postings coming soon. And thanks for your patience during my hiatus! xoxo ...

be back soon!

2010-02-18T15:44:00.003-06:00

Pickle taking a break ... check out those kicks.

The Hungry Bambino is taking a mini-break while we're moving ... I hope to be up and running (and cooking!) soon with new recipes, new inspirations and new stories to share. In the mean time, happy eating!

-s.

bye-bye little house

2010-02-08T12:20:00.005-06:00

We’ve been in our house for just shy of seven years. During that time we took one scary-ass house and turned it into something really lovely (we think). We bought it during the peak of the market when things sold in a day (or hours). It was our first (and only) house. I saw potential under the living room’s day-glo, French’s Mustard yellow walls, the dining room’s army green paneling and the kitchen’s cracking linoleum, yellow and black plastic tile and the blood-red cabinet interiors. Our guest bedroom was fondly called the poop-and-puke room since those were the lovely colors painted above and below puce-colored wainscoting. And to top it off, it was just about the dirtiest thing I’ve ever cleaned as well. A charmer, huh?

As we dug into fixing up this fixer-upper, we always joked that the people we bought it from did more damage than good – dozens and dozens of water rings where plants sat (and leaked) on our wood floors. Paint splatters on every piece of wood trim (clearly drop cloths were too much of a hassle when painting!). Thick adhesive coating on the screened porch floor that took two sets of metal scrapers and loads of sandpaper (and countless blisters on Chris’s hands) to remove. It also had the dirtiest washer I have ever seen – actual chunks of dirt and cat hair were found inside (how?).

But, it was all worth it. Our little house became our home through loads of sweat, buckets and buckets of paint, and a strong dose of sheer will (and a lot of booze – nothing tastes better than a really cold beer after demolishing a kitchen or putting a third coat of primer on walls that keep bleeding though!). It’s a warm and cozy place that is inviting and comfortable and ever-so-homey.

We’re moving from our house very soon, and while I am sad and will miss it — especially my small, but extremely efficient kitchen — I’m ready to move on and share it with someone else. I hope they like it as much as we did.

this week's menu

2010-02-01T16:18:00.005-06:00

Since we're moving soon, I've been trying to clear out the freezer, so this week we're having freezer-supplied meals: frozen onion rings, caponata that I made from a boatload of peppers and eggplants in the fall, frozen broccoli, tomato sauce ... I can actually see the back of the freezer now!

Menu: week of 31 January 2010

Sunday: pan-roasted NY strip steak and onion rings with sauteed spinach

Monday: locro de papas (a hold-over from last week)

Tuesday: rigatoni with Sicilian-style eggplant and pepper caponata and crumbled chevre

Wednesday: grilled cheese sandwiches and tomato soup

Thursday: broccoli calzones with Mario's basic tomato sauce

Friday: carryout

happy eating, -s

my failsafe meal

2010-01-28T18:00:00.002-06:00

Pickle recently found Chris’s very old copy of Of Mice and Men and has been carrying it around because it has a bunny on it (his latest obsession). It’s really quite cute: he’ll sit in one of our living-room chairs and open the book and peruse the words on the pages for a little while and then close the book, point at it and say, “Bunny.”

How does this relates to cooking or getting him to eat his dinner, you ask? It doesn’t really, but it does remind me of the verse that the title is derived from: “the best laid plans of mice and men,” which Steinbeck snagged from a Robert Burn’s poem (I digress).

Day to day; week to week, we all have good intentions — plans set out in our mind of things to accomplish, meals to make, laundry to fold, bills to pay, but sometimes those things don’t go off as planned, which is why everyone should have a solid back-up plan — especially when it comes to weeknight dinners.

From one of my menus a few weeks ago (week of 3 January to be exact), we were to have lentil salad with curry spices and yogurt. Well, that day we got slammed with a foot of snow and once I got home from work, I realized that I did not have the lentils for the salad and was not going to venture out again just for some French lentils. As Pickle would say, “uh-oh.”

Enter my go-to, failsafe, always-have-the-ingredients dinner: Turkish Poached Eggs with Yogurt and Spicy Sage Butter. The recipe is from a 1995 issue of Bon Appétit and whoever was the genius who thought to make it and print it in the magazine, thank you! The recipe is simple: poached eggs, Greek yogurt with some minced garlic and salt in it, a few crispy sage leaves and a very sexy-looking paprika-and-chile-infused butter to drizzle on top. I serve it with some multi-grain flatbread and dinner is served.

It’s perfect for dinner alone; for all three of us; for a first-course of a Middle Eastern-themed dinner party. Pickle loves it – I make sure his eggs are poached until the yolks are firm. He says, “Mmmm,” when he eats it and that makes me smile, which then makes me very happy that my plans were waylaid …and and isn’t that what makes life great?

Happy eating, -s.

this week's menu

2010-01-25T07:30:00.002-06:00

So, I’m doing the two-for-one special again this week. I don’t know why I haven’t been doing this more, since it saves me a huge amount of time on the weeknights while still providing us with some delicious and satisfying meals.

Chris’s dad was in town this weekend and we had that classic Italian-American duo of spaghetti and meatballs for dinner last night. I made a large batch of meatballs and baked them like I always do, but reserved a portion of them for dinner later in the week. While I was at it, I roasted some split chicken breast (just a coating of olive oil, kosher salt and pepper) for tortilla soup and later chicken tikka masala. All of this was done with relative ease on a Sunday afternoon.

We’re in the process of closing on our house, moving into a condo temporarily while we figure out our job situations over the next six to nine months, etc., so if my posts are a little sporadic, a little wine-soaked or just a little silly, I apologize in advance; come March 1, I should be back to “normal.”

With that caveat, here’s what we’re eating this week (I haven't done this in a while; sorry!):

Menu: Week of 24 January 2010
Sunday: Spaghetti and meatballs with a salad of mixed greens and garlic-oil infused bread
Monday: Tortilla soup with chicken, avocado and queso fresco
Tuesday: Koftë (aka the leftover meatballs) with hummus, hothouse cucumbers and lemony Greek yogurt with multi-grain pita.
Wednesday: Chicken tikka masala with basmati rice
Thursday: Turkish-style braised green beans with yogurt and whole-wheat flatbread
Friday: locro de papas (Andean potato stew) served with avocado and queso fresco.

make-ahead meals status report, part two

2010-01-21T07:00:00.016-06:00

Last Tuesday night was carry-out night, which gave me time to prep my squash and mushrooms for Wednesday and Thursday's dinners: squash and mushroom tacos and gingery squash soup, respectively.

This combo of dishes was a little less time-consuming to execute than Dinners 1 and 2, but equally satisfying. We may make this a regular duo in our weekly repertoire.

I had two medium-sized butternut squash, one that I peeled and cubed into 2-inch pieces and the other I just halved and removed the seeds. For the cubed squash, I mixed up a spice-infused olive oil to provide a boost of flavor. I roasted everything at 425 degrees for 30 minutes. Then I added cleaned mushrooms to the cubed squash and roasted it for another 15 minutes. Everything came out caramelized and yielding to the touch. I let everything cool and then stored it in the fridge for the next night.

The tacos were great; the spice oil, smoky from the cumin, Spanish paprika and ancho chile powder, was a perfect counterpoint to the inherent sweetness of the squash. To serve, I heated a little olive oil and butter in a large sauté pan over medium-high heat to reheat and recrisp the edges a little. I served the filling with warm corn tortillas, local goat’s cheese and crunchy scallions, which added a burst of freshness. Each taco was topped with a tuff of micro greens.

We had leftovers from both meals, allowing Pickle to eat cold mushrooms (I know, weird) and squash as supplements to his other meals and for all of us to have a lovely and warming soup lunch after spending a very cold Sunday afternoon outside looking for bunnies (Pickle’s latest fixation!).

Here’s my recipe for the tacos … the soup is again from Ethan Becker’s revision of his grandmother and mother’s famous tome, The Joy of Cooking.

Winter Squash and Mushroom Tacos

Serves two adults, one hungry bambino, with some leftovers

Ingredients
2 medium winter squash — butternut, Hubbard or kobucha are my favorites — one peeled, deseeded and cubed into 2-inch pieces; the other just halved and deseeded
16 oz. button or crimini mushrooms, cleaned and large stems trimmed
2 tablespoons olive oil
½ teaspoon cumin
½ teaspoon smoked Spanish paprika
½ teaspoon ancho chile powder
1 ½ teaspoons kosher salt
3 scallions, cleaned and sliced thinly on the bias
A large handful of micro or baby greens
6-8 corn tortillas
3-4 oz. goat cheese

Directions
Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and place the halved squash, cut side down, on half the baking sheet.

In a large bowl combine the olive oil, cumin, paprika, chile powder and salt; stir to combine. Toss in the cubed squash and coat evenly with spice oil. Spread out on the other side of the baking sheet. Roast for 30 minutes, fold the mushrooms in with the cubed squash and roast 15 minutes longer. Remove from oven to cool slightly. If not using right away, store in the fridge over night. Reserve the halved squash for making the soup.

To reheat: heat a large sauté pan over medium-high and add ½ teaspoon each of olive oil and butter. When hot, add the squash and mushrooms in one layer and cook for 2-3 minutes, until golden and crisp along the edges. Use a spatula to turn the filling and cook the other side in the same manner. Serve warm with toppings.

Happy eating, -s.

my grandma: a gourmand ahead of her time

2010-01-16T07:00:00.009-06:00

My paternal grandmother, Gertrude, passed away on Wednesday. She was just a few weeks shy of turning 97. Ever active, she walked miles a day on country roads in the Upper Peninsula of Michigan into her 70s and 80s; she and my grandfather, Frank, were regular cross-country skiers well into their golden years. She was a gifted pianist and organist and was a talented painter, as well. She loved beautiful clothes and pretty things, but was also immensely practical.

How I remember her most vividly is by her cooking. Her lunches were legendary and all was made from scratch and most of it came directly from my Grandpa Frank’s garden. Beef stew studded with carrots and new potatoes, roasted ham with homemade rolls, the best baked beans on the planet made with their own tomatoes, sautéed Swiss chard with a pat of butter, and to end the meal perfectly, cookies! Her ginger snaps were my favorite. Also sublime were her hamburgers, sautéed in her well-used cast-iron skillet — in butter of course — and her sloppy Joes. Her Christmas cookies, especially her famous peanut bars, were fought over and sought after by friends and family alike.

She and my grandpa were doing the whole local, sustainable-eating thing way before it was fashionable. They ate off their land, harvesting and preserving as much as possible so they could eat well, even in the dead of winter. And my grandpa’s garden was amazing — I remember rows and rows of Swiss chard, Hubbard squash, tomatoes for slicing and canning, corn, potatoes, green beans, concord grapes, rhubarb, peas, lettuce … a sight to behold and nary a weed to be found!

One whole wall of my grandparent’s basement was lined with shelves that held a menagerie of canned vegetables and fruit preserved from the garden (and glass bottles of Coke and 7Up, which were super-cool when we were kids!). Her canned tomatoes and dill pickles were divine and everything was done meticulously and with much thought and care.

Her lasting legacy and her greatest influence for me was this: good food is not a luxury; simple, fresh ingredients, cooked and seasoned well, have no rival. And if you’re going to do something, do it right, cut no corners and, in the end, the results will always be worth the effort.

Thanks Grandma. I love you. Give Grandpa a kiss for me.
-s.

status report

2010-01-11T15:08:00.015-06:00

Well, our first two meals went well. If you are looking for a simple, hands-free recipe for roasted chicken (minus the crispy skin) then the French chicken in a pot recipe is great. The meat remained moist and cooked evenly and the jus it created was a knock-out. The sauce for the enchiladas was super simple and shredding the chicken only took 5 minutes post-dinner.

Last night’s meal was a little overly ambitious for post-work cookery, made more so by the fact that Pickle and I got home before Chris and I had to assemble the casserole and get the rice going alone, with “help” from my little guy. I will definitely make both recipes in tandem again, but I will not make the rice with the enchiladas next time. The rice was really good and I love that it has spinach in it for the hidden veg-factor, but it was just too much to do in a short amount of time. A simple steamed vegetable with lime zest and butter or a salad will work better next time. The rice will get star treatment on the weekend.

On the list for this evening: carry out from our favorite Lao restaurant and prepping for both the roasted winter squash and mushroom tacos and the gingery squash soup.

Happy eating, -s.

make-ahead meals

2010-01-08T16:45:00.001-06:00

my boys with banana stickers on their noses

In response to my 2010 goals posting, my friend Katie of Art Wall Online shared with me her food-related goal for the year:

I have one food goal, which is to plan and prepare a nice dinner from a recipe once per week with enough for leftovers. Ryan has the same goal so we should be set 4/7 days. Baby steps.

With the busy lives we all lead, it's tough to get a home-cooked meal on the table — at a reasonable hour — without wanting to pull your hair out or have a lie-down. As I wrote before, prepping on the weekend is the way to go. Casseroles and roasts scream “leftovers,” and are great things to tackle over the weekend.

I am so enamoured with Katie's idea of making one dinner that has enough leftovers for the next night — be it in its original form or morphed into another dish — that I am going to try my hand at it and share my results with you.

Here's what I am going to make:

Dinner One (Sunday): French chicken in a pot, served with crème fraîche mashed potatoes and mixed greens vinaigrette
On sunday, I'll make the sauce for the enchiladas and post-dinner, I'll shred the leftover meat, too.

Dinner Two (Monday): Layered chicken enchiladas with arroz verde

Preheat the oven, assemble the casserole and pop it in the oven; then start on the rice. Both should be done within a few minutes of each other.

Dinner Three (Wednesday): Roasted winter squash and mushroom tacos (my own recipe) with goat cheese and scallions, served with mixed greens

On your "day off," (a.k.a. carry-out night) roast the squash and mushrooms, so they're ready to go for the next day.

Dinner Four (Thursday): Joy of Cooking's winter squash soup with warm, crusty bread
Use the reserved roasted squash to make this quick, velvety and warming soup. Great topped with pepitas.

Happy eating, -s.

community supported agriculture

2010-01-06T07:47:00.006-06:00

I just received an email from our CSA farm, Driftless Organics, about this coming season. I know, I know, it's been below zero for days, there is snow on the ground — how can I be thinking about summer? But, it will be here before you know it and it's fun to imagine it being warm and sunny again.

Last year was our first year with Driftless and it was a great experience. The produce was beautiful, the newsletters were informative, the recipes were great and I loved being able to pick it up at my favorite breakfast and lunch spot, Mermaid Cafe. We did the every-other-week share so that I could go to the Dane County Farmers' Market on the off weeks. It worked well, and while sometimes you had to be creative in order to eat everything (like the enormous head of cabbage!), the produce lasts so much longer in the fridge because its super fresh since a truck didn't have to drive from California or Mexico to bring it here.

I would highly recommend doing a CSA this year for several reasons:
1. You know where your food is coming from — and the people who grew it, harvested it and packed your box.
2. It will be the freshest, most vitamin-rich produce you can get.
3. It's like getting a present every week or two — there are always a few (good) surprises in your box.
4. It will inspire you to try new foodstuff, experiment with new recipes and eat less meat, all of which is good for your health and the planet's.

If you live in the Madison area, check out there are some great resources to locate a farm:
1. REAP Food Group: an excellent resource for eating locally, seasonally and responsibly; check out their annual Farm Fresh Atlas for a comprehensive list of area farmers and producers.
2. MACSAC: an organization that supports and promotes CSAs in Southern Wisconsin. They have a great list of CSAs from which to choose.

To search nationally: Check out the Robyn Van En Center which provides information on Community Supported Agriculture (CSA) programs located both nationally and internationally. Here's a link to their CSA database.

Happy eating ... locally, -s.

2010 goals

2010-01-05T07:58:00.001-06:00

I don't make new year's resolutions, but by looking at the increased members at my gym, it appears many people do. Inspired by my sister Holley and her annual list of goals, I am setting a few goals of my own. My little family and I have a lot on our plates this new year, so most of my time will be spent looking for a new job, a new house and possibly a new city in which to live ... all TBD at this point ... but the few things I want to accomplish for me, for fun, for a new experience I can easily squeeze in, right? Eek!

So, here it is ... in writing, so I can be held accountable:

1. get two pieces of writing published.
2. eat as locally and seasonally as possible and talk to and ask more questions of my favorite farmers at the market.
3. make the following foods: red and green curry pastes, yogurt, duck confit, pork steamed buns a la Momofuku (I love them so), sausage, beef tongue, grilled octopus and my grandmother's famous Lithuanian dumplings.
4. Chinese food: my new frontier.
5. go on a short trip with my husband ... sans Pickle (that's a biggie).

What are your goals for this new year and new decade?

Oh, and here's our menu for the week ...

Menu: week of 3 January 2010

Sunday: Provencal-style short ribs with mashed potatoes

Monday: grass-fed beef empanadas with sultanas, peas and egg served with an apple-celery slaw with toasted almonds in a sherry-maple vinaigrette

Tuesday: short rib tacos with avocado, red chile salsa and homemade refried black beans

Wednesday: sauteed lacinato kale with fresh ricotta bruschetta

Thursday: lentil salad with curry spices and yogurt from my new Field of Greens cookbook from Holley (thanks!).

Friday: Caesar salad with poached eggs from Michel Roux's lovely cookbook, Eggs.

Happy eating, -s.

holiday recap

2009-12-31T08:41:00.001-06:00

Check out all of the amazing food we ate over the holidays ... how I am not 15 pounds heavier can only be attributed to Pickle and his non-stop energy (and dancing!). We had loads of fun, with many games of cribbage played, many Tom and Jerry's imbibed and a lot of delicious food eaten.

Here are the menus, with links to some of the recipes:

Christmas Eve: my sister Heather cooked up quite the feast that included lasagne bolonese and wild mushroom lasagne (not pictured) and a delicious salad of mixed greens, gorgonzola, cranberries and toasted walnuts.

Christmas Day: my mom made an amazing meal that included herb-crusted beef tenderloin with a creamy horseradish sauce, potato dauphinoise, roasted asparagus, brioche rolls and cranberry sauce.

And every meal ended with a delicious assortment of homemade cookies. Yum.

As you can tell, my whole family is kind of into food. My mom inspired all of her children to get their hands dirty in the kitchen and show their love via the dinner table. It's the best gift we ever received.

Happy eating and entertaining! -s.

ring a ding ding

2009-12-29T10:28:00.011-06:00

Chris and I love going out and socializing ... except on New Year's Eve. We've done the parties, the multi-course dinners at restaurants, the pub crawls — all of which are fun — but none of them beat being at home. We splurge on delicious bottles of wine, indulge on delicacies that seem to be made for ringing in the New Year and either play numerous (heated) games of backgammon or watch a movie we missed seeing in the theaters. When the clock strikes midnight, we're usually in bed watching the ball drop in Times Square, thanking our lucky stars we're warm and cozy and not standing with throngs of strangers freezing our tushes off in NYC (which Chris has done and doesn't recommend).

I know, we're boring, but our menu is not. Here's what we'll be noshing on this Thursday.

Menu: New Year's Eve
first course: ceviche of red snapper with freshly fried tortilla chips
second course: potato and parsnip latkes with crème fraîche and smoked salmon or mascarpone and homemade applesauce served with Swiss chard sautéed in butter and garlic.
grand finale: butterscotch budino with caramel sauce
To drink: copious amounts of Prosecco and red wine

I hope your New Year's celebration is as rocking or relaxing, tipsy or tame as you want it to be!
Cheers! Salud! Cin cin! Prost! -s.

best wishes ...

2009-12-24T07:08:00.002-06:00

Wishing you a wonderful, peaceful, joyful holiday!

Here's to an inspiring new year filled with delicious food, good wine, special moments and an abundance of happiness.

xoxo, -s.

nuts!

2009-12-22T17:31:00.001-06:00

My friend Anne inspired this post. In response to my Tip No. 3: Pasta blog, she shared her favorite go-to, post-work pasta dish:

My favorite quick, after-work pasta: sauté green beans in garlic and olive oil, add cooked whole-wheat penne, toasted walnuts, and crumbled gorgonzola cheese and a bit of pasta water. The heat from the pasta melts the cheese and makes a yummy sauce. Super quick and super good!

Nuts are some of nature's "wonder foods." They pack a punch of protein, antioxidants, fatty acids, monounsaturated fat (good for the ticker!), vitamin E, fiber, magnesium, copper, phosphorous, potassium, folate, and selenium. Wow.

You can cook with them, bake with them, garnish with them ... toast them, roast them, salt them (or not). Great with a cocktail, good on a bowl of oatmeal, perfect for a snack on-the-run.

Walnuts, almonds, pine nuts and pistachios are always in my freezer. Pecans, Brazil nuts and hazelnuts also make regular appearances. I purchase them raw and then toast a whole sheet pan full and freeze them once cooled. Then I have toasted nuts, ready to go whenever I want.

Here's my recipe for walnut paste. It's a multi-purpose condiment, perfect as ... a pizza sauce; slathered on a crostini with a dollop of fresh ricotta; mixed with pasta and sautéed greens; delicious as a garnish for butternut squash or white bean soup. Lasts in the fridge for a week; let it come to room temperature before using. It may need a vigourous whisk to reincorporate.

Walnut Paste
makes roughly 1 cup

Ingredients
1 cup toasted walnuts (cooled)
1/3 cup walnut or olive oil
a teeny tiny clove of garlic or a small chunk from a normal size one
1 teaspoon lemon zest
juice of 1/2 a lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions
In the bowl of a food processor with machine running, add garlic through feed tube to mince. Stop the machine and add walnuts, lemon zest and juice, salt and pepper. Pulse until coarsely ground. With machine running, slowly add oil until a smooth sauce is produced. Taste for seasoning and adjust as needed, adding more salt, pepper or lemon juice.

Happy eating, -s.

super cool gadget

2009-12-21T16:05:00.005-06:00

Looking for a last-minute gift idea for the foodie in your life? Check out this super cool product: The Herb-Savor (love the play on spelling). I found it in the December issue of Real Simple. It's $30, but reviews are rave and since you pay about $4.00 for herbs at the store in the middle of winter, it pays for itself in six or seven uses ... not bad and you don't have slimy cilantro anymore (even better!). Oh, and it looks cool, too. You can get it and it's sister, the Herb-Savor Pod, at Macy's.

Happy (last-minute) shopping, -s.

cookie extravaganza

2009-12-18T11:31:00.006-06:00

My book club's third annual cookie and gift exchange was last night and by the size of the headache I have, I would say it was a very fun evening (more coffee please!). The cookies crafted by everyone were pretty amazing too – check out the photos above!

Some of the cookies were family favorites passed down from generation to generation — peanut butter balls (or Buckeyes as my family calls them), cookies adorned with Hershey kisses, powder-sugar-coated pecan crescents; others were new ones found in magazines or on the Internet. My friend Cecilia made these amazing, traditional Swedish “toffees” from her homeland that were meltingly good and were made with beet syrup — a fun new ingredient to check out! Whether a new recipe or a tried-and-true heirloom, last night proved that the act of baking and sharing with loved ones continues on; that it will always be “in style”; that something our grandmothers and mothers and aunts did, we too can do — but in our own way.

Thanks ladies for another fabulous year! Can’t wait for the next.

xo,
Sarah

baby, it's cold outside! this week's menu and other things

2009-12-14T11:24:00.014-06:00

Brrr. Jack Frost and his gang of ne’er-do-wells gave Madison quite the sugar-coating of snow, ice and frigid temps this past week. Pickle has been in high heaven "helping" Chris shovel the snow. He would be outside all day if we let him, but it's been too cold to stay out for more than a few minutes.

I've been baking a lot — which is not the norm in our house (I'm a cook, not a baker) — but the holidays scream for homemade treats, don't you think? All this baking has left very little time for cooking, so our menus have been taking a more simplistic slant the last couple of weeks and probably will continue to do so until Christmas is over.

I thought I would share with you some quick tips and tricks to have on hand during the holidays that will help you avoid running to the grocery store every day! These will provide instant platforms on which to build hors d'oeuvres, desserts, potluck fare, etc.

In the freezer:

Puff pastry – this is my go-to staple for many things and there is nothing better to have on hand to elevate a dish than buttery, crisp puff pastry. I use Pepperidge farm or Trader Joe’s most of the time. You've seen my tarts, which would be great cut into strips for a passed hors d'oeuvre. For dessert, make some pastry cream and spread that on a sheet of puff pastry (leave a 1/2-inch border), bake for 20-30 minutes at 350 degrees until golden and when cool, top with raspberries and dust with powder sugar for a perfect, easy and festive dessert.

Filo cups – These gorgeous little cups need just a brushing of butter and a filling of grated cheese (Pleasant Ridge Reserve, gruyere, sharp white cheddar), some caramelized onions and either some chopped prosciutto or cooked, crumbled bacon to make the most divine little mouthful. Just bake at 350 degrees until bubbly and golden brown. Serve hot.

In the fridge:

Cream cheese – set out at room temperature and slather with one of the following: chutney, salty, toasted pecans and apricot preserves, jalapeño jam, or gorgeous lump crab and cocktail sauce (a retro classic). Serve with crackers, crudités and/or crunchy crostini.

Smoked salmon (lox-style)– topped with lemon-zest scented crème fraîche and placed on a pumpernickel crostini; add it to a simple frittata for a perfect addition to a buffet; or showcase it on a tray with cornichon, capers, wafer-thin slices of red onion and cream cheese. Serve it with homemade or store-bought bagel chips and water crackers – perfect for brunch or a cocktail party (screams for Champagne!)

Champagne or Prosecco – nothing says “party” like a bottle of bubbly. Have a few bottles on hand for hostess gifts or to crack open when the tree is decorated, the presents are wrapped or the guests have gone home!

Menu: week of 13 December 2009:

Sunday: whole-wheat panko-crusted chicken cutlets with a fennel, apple & walnut salad in a sherry-maple vinaigrette

Monday: potato, rosemary and garlic pizza

Tuesday: salmon cakes with mixed greens vinaigrette (applesauce for Pickle)

Wednesday: turkey kofte with a side of whole-wheat sesame noodles with broccoli

Thursday: stewed white beans with tomatoes and thyme served on top of bruschetta

Friday: carry out and a movie

Saturday: holiday dinner group

Happy eating, -s.

this week's menu

2009-12-08T09:06:00.009-06:00

The snowing has been flying in Madison the last couple of days and the forecast calls for a blizzard starting later today — 12 inches of the white stuff, to be exact. One part of me loves snow; the other part of me — the one that commutes in it — loathes it with every fiber of my being. Pickle has been utterly fascinated by it; he wants to touch it and taste it and play in it. It's so cool to watch him experience things for the first time ... makes the loathing part of me flee quite quickly.

Anyway, we've been busy bees of late. We trekked out in the wood to cut down a Christmas tree; I got sicker than a dog — as my Dad has been known to say — late Saturday night (yuck), and we had another house showing yesterday (third time for this potential buyer; crossing fingers and toes this is the one!), which means that I did little-to-no cooking this weekend. Boo hoo.

I did manage to make a big batch of macaroni and cheese with puréed squash folded into the rich and delicious Mornay sauce. I used conchiglie (shells) for the pasta and whole wheat bread for the bread crumbs and it turned out pretty well.

With this rapidly approaching winter wonderland, I am hoping to bake some cookies. Here's what I think I'll make this year for sharing and eating (it's a very choco-centric list):
Whole-wheat shortbread dipped in dark chocolate
Dark-chocolate Scottish oat biscuits
Dark chocolate and pistachio crisps
Coconut brittle

And here's our menu for the week:

Menu: week of 6 December 2009
Sunday: Roasted squash macaroni and cheese with mixed greens vinaigrette
Monday: out to dinner at Cafe Porta Alba (if you haven't been there, go now!)
Tuesday: Italian sausage, kale and cannelini bean stew
Wednesday: Curried beef pie
Thursday: Carrot soup with toasted almonds
Friday: Turkish eggs with yogurt in a spicy sage butter

Happy eating, baking, cooking, shoveling, snowman-building and frolicking in the snow! -s.

all I want for christmas ...

2009-12-02T11:01:00.050-06:00

My very talented friend Katie is owner and curator of artwallonline.com. Recently, she's been blogging about great holiday gift ideas in easy-on-the-wallet price ranges. She inspired me to put together a list of my own ... with a decided slant toward kitchen and dining accoutrement. So, here's a sampling of things that would make your kitchen or dining room a special spot.

1951 Argentina Seltzer Bottle from Three Potato Four — one of my favorite websites! Would look fabulous on a bar table.

1934 dining chair from Sundance catalog — eight would be great!

Porcelain Mason Jar by Pigeon Toe Ceramics at Reform School — another favorite site.

Rancho Gordo heirloom beans — a must for the foodie in your life.

Handcrafted Dotted Bowls from Orange Lola — this stack looks just about right … for ice cream, soup, dips, lemons …

Diamond pillow cover from Stitch in Dye — perfect backrest for the 1934 dining chair? Yes!

Fair Trade Burlap Buckets by Maya*Made — I want one of these for tossing dirty towels and cloth napkins into before they head to the wash!

Wisconsin Artisan Cheeses and Companions gift box from Fromagination — yum! One of my favorite local shops … ships everywhere!

Yummy, yummy, yummy! Tea towel from Mr. PS etsy shop — so fun!

Milk jug from Keith Brymer Jones @ Horne

Piggy Lunch Bag from Hero Bags — Must. Have. This.

Spouted bowls from Gleena’s etsy shop — elegant and useful.

Happy shopping, -s!

this week's menu and a recipe

2009-11-30T12:32:00.016-06:00

I hope that everyone had a lovely holiday. Ours was fabulous — good food, good wine, good company, and good cheer! Pickle had the time of his life with his cousins Caitlyn and Luke. They literally ran around my parent's dining-room table for a half-hour chanting "Follow Rhys!" He was in heaven.

We eat later than most on Thanksgiving (around 6 p.m.) so that gives us some time to nosh on hors d'oeuvres in the afternoon while watching football and catching up. My assignment was to bring some of those snacks. My sister Heather was bringing a selection of cheeses and cured meats, so I thought I would balance that with some sort of dip/spread. I made Gourmet's recipe for muhammara — a Turkish roasted red pepper/tomato spread — and also my own recipe for a pumpkin seed/tomatillo "pesto" in which I baked some local goat's cheese.

The pesto literally came to me in a dream (yes, I even dream about food!). I thought pumpkin seeds were thematically appropriate for Thanksgiving. And I also thought some amped-up flavors were a good counterbalance to the traditionally clean and simple flavors of the dinner to come.

As you can see in the photo, this combo of dips would be perfect for the upcoming Christmas holiday, since it is a very appropriate red and green. Without further ado, here's the recipe and below that is our menu for the week.

Baked chevre with pumpkin-seed & tomatillo pesto
Ingredients
1/2 cup roasted and salted pepitos (pumpkin seeds)
1 bunch of cilantro, stems and all
3 scallions, cleaned, trimmed and coarsely chopped
1 can of tomatillos (or 8 fresh tomatillos, blanched and peeled)
1/2 teaspoon cumin
1/4 cup extra virgin olive oil
4-6 oz fresh chevre, sliced into three or four "coins"
tortilla chips

Directions
Preheat oven to 350 degrees.

In a food processor, place the pumpkin seeds and blitz until roughly chopped. Add cilantro and scallions and pulse 3-4 times; add tomatillos and cumin and pulse until mixture begins to get smooth. With machine running, slowly pour olive oil in through the feed tube.

In a oven-proof 1-quart baking dish, place half of the pesto. Arrange the chevre coins on top and cover with the remaining pesto. Bake for 15-20 minute, until bubbly and warmed through and chevre is starting to melt. Serve warm with tortilla chips.

Menu: week of 29 November 2009
Sunday: spaghetti and meatballs
Monday: tortellini en brodo with lacinato kale
Tuesday: Grilled cheese with ham and Bosc pear served with mixed greens vinaigrette
Wednesday: Meatball subs with roasted brussel sprouts
Thursday: Roasted butternut squash and beets in a cumin-shallot vinaigrette with hummus and whole-grain flatbread
Friday: Pizza with sauteed wild mushrooms and red onion

Happy eating, -s.

can the can

2009-11-23T13:27:00.013-06:00

Canned cream of fill-in-the-blank soups makes me sad. What they try to replace in cooking really have no replacements. These classic sauces are foundations upon which other food is made.

As Thanksgiving and Christmas are close at hand, I thought I would delve into some of these sauces that can easily be made and elevate the standard green bean, cheesy potato, pot pie or mac and cheese casserole.

Béchamel (French) or Besciamella (Italian)
This sauce is the base for many sauces – a “mother” sauce as the French refer to it (love it!). All béchamel start with a roux, which is roughly equal parts butter and flour cooked into a paste to which hot milk is added. This mixture is cooked until thickened. Typically a little freshly grated nutmeg is added to a traditional béchamel, but the sauce can be further enhanced with other components. Fold in 4-6 oz. diced sautéed mushrooms and fresh thyme (ideal for green bean casserole). During the cooking process, replace half of the milk with chicken stock and you have a velouté (cream of chicken, anyone?). Add some grated cheese (gruyere, sharp white cheddar, parmigiano, etc.) to it and it becomes sauce Mornay (perfect for macaroni and cheese or cheesy potato casserole). Give it a try ... you won't be sorry and neither will your guests!

Here’s my favorite recipe … from one of my favorite chefs, Mario Batali.

Basic Béchamel

Ingredients
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Happy eating ... and cooking! -s.

photo from wholefoods website ... check it out here.

this week's menu

2009-11-22T10:17:00.011-06:00

In this photo, Pickle is wearing his awesome new t-shirt from his Uncle Matt and soon-to-be Auntie Leah who live in Philadelphia. The t-shirt helps raise funds for Philly's farmers markets that Matt and Leah frequent. I think it sums up perfectly how I feel about farmers, too. And look at those gorgeous legs!

It's Thanksgiving week, so we'll be eating lean so we can indulge fully on Turkey Day. Can't wait. My mom cooks up quite the feast.

We hit the indoor farmers' market at the Monona Terrace on Saturday and you could tell everyone was loading up for their thanksgiving menus. Squash, carrots, onion, mushrooms, greens and potatoes were overflowing from baskets. An awesome sight to behold.

Thanksgiving really is the true seasonal meal of the year. Think about it ... Turkeys traditionally fatten up for the winter (fat = yummy and juicy); all the side dish components are in season: winter squash, cranberries, potatoes, sweet potatoes, brussel sprouts. For someone who strives to eat seasonally, this is the meal to go hog wild with relative ease.

I'll be posting (if time allows!) some homemade alternatives to using canned soup as a casserole base. Campbell's — watch out! They are easy, wholesome and taste a whole lot better (and have less sodium!) than the canned version while still making Thanksgiving a time to cherish the long-held traditions of the family table.

At the Market:
Butternut squash
Braeburn apples
Garlic
Mustard greens
Spinach
Tender baby lettuce

Menu: week of 21 November 2009
Saturday: Potato and sausage stew with spinach and homemade croutons
Sunday: Turkish-style braised green beans with Greek yogurt and whole-grain flatbread (a layover from last week; we had a house showing so we had to eat out.)
Monday: Sauteed mustard greens on fresh ricotta bruschetta
Tuesday: Whole-wheat panko-crusted chicken breasts with baby lettuce salad
Wednesday: Potato korma with basmati rice
Thursday: Happy Thanksgiving!
Friday: TBD

Happy eating ... and Thanksgiving! -s.

tip No. 3: pasta

2009-11-16T21:12:00.009-06:00

Pasta is a working girl's best friend (okay, not that kind of "working" girl) . From my post on November 9, I requested ideas for quick-cooking meals and, being a good sibling, my sister Holley shared with me her go-to, post-work dinner that's quick and delicious. Here's what she wrote: "My quick go-to dinner is bucatini all'amatriciana from "The Italian Country Table" by Lynn Rossetto Kasper. All the ingredients are pantry and fridge staples - dried bucatini or spaghetti, whole canned tomatoes, onions, pancetta, Parmigiano reggiano, and red pepper flakes! The sauce cooks up while the water boils. Yum."

Yum indeed.

The beauty of pasta is that it can be simple (buttered noodles and Parmigiano) or elaborate (agnolotti, ravioli, lasagne, to name a few). For weeknight meals, I go simple by using this equation: pasta (white or whole-wheat) + vegetable (cut small for quick cooking) + protein (diced or minced) + herb/spice (minced for easy incorporation) + dairy = dinner.

Here are some fall/winter combinations that work well together and can be prepped and cooked while the water heats and the pasta is cooking (about 20 minutes, give or take a few). Note: All dishes would start with sautéing a diced onion or a thinly sliced clove of garlic in some olive oil and the final dish should be seasoned with salt and pepper to taste.

Equation 1: Orecchiette + frozen peas/fava beans + diced pancetta + mint + fresh ricotta
Sauté the pancetta until browned; add thawed peas. Stir in cooked pasta and mint; top each serving with a scoop of ricotta.

Equation 2: Penne + broccoli rabe + Italian sausage + chile flakes + Parmigiano reggiano
Sauté sausage until browned, breaking up large pieces with a spoon. Add broccoli rabe (cut into 1-inch pieces) and a pinch of chile flakes and sauté until rabe is crisp-tender. Add cooked pasta with 1/4 cup reserved pasta water. Garnish with Parmigiano.

Equation 3: Rigatoni + squash + cannellini beans + sage/thyme + pecorino Romano
Sauté small cubes of winter squash until just beginning to soften; add herbs and beans (rinsed and drained, if using canned) and cook until heated through; add the cooked pasta and stir to incorporate. Top with pecorino Romano.

Equation 4: Linguine + cauliflower + chicken thighs + rosemary + Parmigiano reggiano
Sauté thin strips of chicken thigh with minced rosemary until thoroughly browned and cooked through. Remove with slotted spoon to a plate. Add cauliflower and sauté until crisp-tender. Return chicken and juices to the pan and stir to incorporate. Toss in the cooked pasta and top with shaves of Parmigiano.

Equation 5: Gemelli + mushrooms + Italian sausage + thyme + cream
Sauté mushrooms until all liquid has evaporated and mushrooms are browned; add sausage and lightly break up pieces with a spoon until browned and cooked through. Add thyme and cream and bring to a hard simmer, scraping up any of the brown bits left on the bottom of the pan. Add cooked pasta and stir to incorporate.

Equation 6: conchiglie + canned whole plum tomatoes + diced bacon + thyme + fresh ricotta
In with the onions or garlic, saute two rashers of bacon until browned and crisp. Add 1 cup of hand-crushed whole canned tomatoes and thyme and saute until liquid begins to reduce; Add cooked pasta and stir to incorporate. Top each serving with a scoop of ricotta.

What's your best pasta equation?
Happy eating, -s.

this week's menu

2009-11-16T15:31:00.003-06:00

Sorry for the brevity, but here's what we're eating this week. Turkey, Lebanon, France and Italy are our culinary destinations ... which means lots of yogurt and flatbread. Delish.

Menu: week of 15 November 2009
Saturday: Pizza delivery and wine
Sunday: Winter squash lasagne with a salad of baby greens
Monday: Leftover lasagne with a crisp apple and walnut salad in a sherry-maple vinaigrette
Tuesday: Turkish poached eggs with yogurt and spicy sage butter; served with whole-grain flatbread
Wednesday: Lebanese Lentil-and-Rice Pilaf with Blackened Onions
Thursday: Turkish-Style Braised Green Beans; served with whole-grain flatbread
Friday: Croque-Monsieurs with a salad of baby greens

Happy eating, -s.

just for jamie: roasted squash recipes

2009-11-13T09:08:00.009-06:00

My oldest and dearest friend, Jamie, asked for some squash recipes. She too hit the last farmers' market on Saturday and loaded up her son Eli's stroller with this autumnal booty! So, what to do with squash? As I posted here, I really love roasted squash. Once roasted, you can do so much with it! Thai, Italian, Middle Eastern, French, South American, the list goes on and on.

So, James, here you go! Roasted squash, three ways ... all pretty fast, too!

Thai red curry with roasted squash and coconut milk
Serves two adults

Ingredients
1 tablespoon olive oil
1 yellow onion, diced
1 knob of ginger, grated
2 cloves of garlic, minced or grated
1 tablespoon red curry paste; I like Thai Kitchen — add more or less depending on how hot you want it.
1 tablespoon fish sauce, again Thai Kitchen is great
1 can organic coconut milk, do not use the low-fat kind
1 cup roasted squash, cubed
Chopped cilantro for garnish

Directions
Start a pot of jasmine rice — white or heirloom, whole-grain.

In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add onion and a pinch of salt and cook until soft and translucent, about 5 minutes stirring occasionally. Add ginger and garlic and stir until fragrant, about 1 minute. Add red curry paste and stir to incorporate. Reduce heat to medium and add coconut milk and fish sauce and let simmer for 5-10 minutes.

Fold in squash and continue to simmer for another 5 minutes or until the squash is warmed through. Taste for seasonings; add a little more fish sauce, a squeeze of lime or some salt is needed. By now, your rice should be done and dinner is ready. Spoon curried squash over rice and garnish with some cilantro.

Pasta with sautéed sausage, sage and roasted squash
Serves two adults

Ingredients
1 red or yellow onion, diced finely
8 sage leaves
1/2 pound Italian sausage, pork, chicken or turkey — remove casings, if needed
¼ cup chicken stock (broth) or water
1 cup roasted squash, cubed
8 oz. of pasta — orecchiette, gemelli, rotelle, conchiglie
Salt and pepper to taste

Directions
Put large pot of water on to boil. Cook pasta according to directions.

In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add sage leaves and cook for about a minute. Remove with a slotted spoon to paper towel to drain.

In the same pan, with now-fragrant sage oil, add onion and a pinch of salt and cook until soft and translucent, about 5 minutes stirring occasionally. Add the sausage and sauté with onions until no longer pink, breaking up large pieces with your spoon. Add stock and bring to a simmer, using your spoon to scrape up any brown bits from the pan. Add squash, stirring gently to coat. Turn burner down to low until pasta is cooked and drained.

Once pasta is done, add to sauté pan and stir to incorporate. Serve with a few, now-crispy sage leaves as a garnish on each bowl. A copious amount of grated parmigiano reggiano would only improve it.

Black bean and squash empanadas
Makes 4 empanadas

Ingredients
1 tablespoons olive oil
3/4 cup chopped onion
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 15-ounce can black beans, rinsed and drained
1 cup roasted squash, cubed
1/4 cup chopped fresh cilantro
1 sheet of frozen puff pastry, thawed
1 cup shredded Monterey Jack cheese or 4 oz. goat cheese crumbled
1 egg, beaten to blend in small bowl (for egg wash)

Directions
Preheat oven to 425°F.

In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add onion and a pinch of salt and cook until soft and translucent, about 5 minutes stirring occasionally. Add cumin and cayenne; cook for 1 minute. Add black beans and squash, stirring to incorporate. Using back of a fork, mash bean filling slightly; season with salt and cool.

On a lightly floured surface, roll out the puff pastry to a 14-inch square. Cut each into four squares. Place a heaping ¼ cup of filling in center of the squares. Sprinkle each mound of filling with cheese. Brush two adjacent edges of squares with egg wash. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, press edges to seal crust. Arrange on rimmed baking sheet lined with parchment or foil (easy clean-up!); brush entire surface of each empanada with more egg wash. Bake empanadas until golden brown, about 15-18 minutes. Serve hot with a salad of mixed greens.

Happy eating, -s.

this week's menu

2009-11-09T20:04:00.010-06:00

Tip No. 3 will be coming your way soon. Would love to hear from readers as to what their go-to, quick dinners are ... I may just add them to my repertoire.

Okay, so Saturday was the last outdoor farmers' market of the season at the Dane County Farmers' Market. And, boy, did it go out with a bang. The weather felt more like early September than early November. Everyone was in high spirits and the produce didn't disappoint either. We stocked up on Gentle Breeze Honey and our favorite maple syrup as both vendors won't be at the winter indoor market. I also bought some beef short ribs from my favorite grass-fed beef farmer for a long braise in the oven some coming weekend.

Pickle continues his descent into Picky Land. My former beet-green-eating, winter-squash-loving child won't eat! I just don't know what to feed him at this point. I made him potato and corn chowder this weekend and he wouldn't let it come near his lips. This is the same child who ate bowl after bowl of pureed corn soup this summer. Good grief, as Charlie Brown would say. If anyone has ideas, I am willing to try them! With that, here's what we bought and what most of us will be eating this week.

At the market:

Apples

Apple cider

Beef short ribs

Bibb lettuce

Brussel sprouts

Daikon radish

Honey

Leeks

Maple syrup

Mushrooms

Red Russian Kale

Menu: week of 9 November 2009

Sunday: Roasted mushroom and salumi pizza

Monday: Sauteed red Russian kale on fresh ricotta bruschetta

Tuesday: Bibb lettuce wraps with larb-style ground pork

Wednesday: Oven-baked turkey kofte with Greek yogurt raita and roasted chickpeas

Thursday: Thai curried squash with coconut milk and red heirloom jasmine rice

Friday: My banh mi

Happy eating, -s.

tip No. 2: leftovers

2009-11-07T10:54:00.000-06:00

I am honestly not a huge fan of leftovers, except a post-Thanksgiving turkey sandwich with cranberry sauce and my mom's stuffing. Nothing can beat that. Well, maybe some things can, but that's a top five in my book. To me, leftovers should be relegated to lunch or they get a little boring, but I have to say that they do help in getting through the week without having to actually cook every night.

Magazines like Fine Cooking and Cookie (so sad they are shuttering this sophisticated guide to parenting) have recently focused a lot of their editorial real estate to this endeavor, but their focus is mainly meat. I like to look at vegetables for my leftover inspirations. So, this weekend, take a little time to cook ahead and see how much easier your weeknights are!

Here are some tips and recipes to stretch your efforts throughout the week:

No. 1: Roasted Vegetables
In a 425-degree oven, roast two trays of cleaned and trimmed carrots, onions, parsnips and winter squash (I slice into 1-inch thick half-moons) lightly coated with olive oil and seasoned with salt and pepper until soft and caramelized, roughly 30-45 minutes. Throw in a couple of heads of garlic, cloves separated but still in their skins. Here's how to use them:

As an entree: Roasted carrots, parsnips and squash in a cumin-shallot vinaigrette with chickpea-walnut hummus and whole-wheat flatbread;

As a side dish: serve alongside any protein, such as sautéed chicken cutlets, pork chops or turkey sausages

As a pasta accompaniment: cook pasta according to package; drain. Meanwhile heat 1/4 cup of heavy cream in a small saucepan over medium heat; squeeze two cloves of the roasted garlic into the cream, season with salt and pepper and whisk to incorporate. Cut up the roasted veggies into pieces the same size as your pasta (penne, rigatoni, farfalle and ziti are great for this). Reheat over medium-low heat, using the same pot you cooked the pasta. When warmed through, add the pasta and the garlic-infused cream. Toss to coat. Top with grated parmigiano reggiano.

No. 2: Spinach
Do not try this with pre-washed baby spinach, please! Use at least 2 lbs of "real" spinach, the kind that needs washing and has stem you need to remove. Once you do that, steam until wilted. Drain in a colander or sieve. Squeeze out excess water and be amazed at how much it cooks down! Here's how to use it:

As a side dish: serve hot, just-steamed spinach with butter and salt and pepper.

As a filling for a puff-pastry tart: Chop 1 cup of spinach, toss in 3 tablespoons of golden raisins, 3 tablespoons toasted pine nuts, 1 tart apple, diced into 1/4-inch cubes and a 1/4 cup grated gruyere. You could add some diced prosciutto as well. Fold in a beaten egg. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Follow the directions for assembling and baking the tart here.

As a pasta sauce: In the bowl of a food processor combine 3/4 cup of spinach, 4 oz. goat cheese softened, 1/4 cup grated parmigiano reggiano, 2 tablespoons half-and-half (whole milk works in a pinch), 1 teaspoon lemon zest, 1/2 teaspoon salt and pepper to taste. Blitz in the food processor until smooth. Cook pasta according to package and coat hot pasta with the sauce.

As breakfast for dinner: Preheat oven to 400 degrees. Sauté a small yellow onion until soft and translucent. Add 1/2 cup chopped spinach to pan to warm through. Add 1/4 cup heavy cream or crème fraîche — whatever you have on hand — and 1/4 teaspoon of each salt and pepper. Stir to combine. Stir in 1/4 cup grated cheese — gruyere, aged white cheddar, whatever you have in your fridge. Butter 4 ramekins and place in a shallow baking. Divide spinach mixture evenly among them. Make a "well" in the center of each and carefully crack an egg into the indentation. Bake in oven until whites are set, roughly 15 minutes. Serve with toast or warm, crusty bread.

No. 3: Beans and other legumes
I love beans. These versatile little numbers have it all: protein, fiber, complex carbs, B vitamins and iron. Make a big pot of beans or lentils on the weekend — use the method of your choice (I like an over-night soak and a slow simmer in a Dutch oven) and have a bean-filled week. Here's how to use them:

As a salad: Toss any cooked bean (rinsed and drained) with finely diced red onion (I rinsed these too), fresh herbs, a splash of vinegar or citrus juice, olive oil, salt and pepper taste. A diced apple is a lovely addition in the fall.

As a veggie burger: In the bowl of a food processor, blitz 1/4 cup toasted walnuts or almonds into a fine meal. Add 2 cups beans and puree until slightly chunky. Remove mixture to a large bowl. Fold in one egg, juice from half a lime or lemon, 1/2 cup whole-wheat bread crumbs, 1/4 cup minced onion, chopped parsley or cilantro, 1/4 teaspoon of both cumin and coriander and 1/2 teaspoon salt and 1/4 teaspoon pepper. Using 1/2 cup portions, form into six patties and chill in the fridge for 10-15 minutes. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat and cook for 4 minutes per side, using caution when turning them as they are fragile. These are bun optional, so top with sprouts, mixed greens, avocado slices, salsa, Greek yogurt, etc. whatever you fancy.

As a soup base: For any soup you will need:
2 cups of cooked beans
4 cups stock — chicken or vegetable
A classic mirepoix: carrots, celery and onions (leeks work too); sauté until soft.

Add seasonings: it all depends on what you use for your herbs and spice.
Tex-Mex version: to the mirepoix, add some cumin, dried Mexican oregano and minced garlic and sauté for a minute until fragrant.
French version: toss in some fresh thyme, a pinch of herbes de Provence and minced garlic.
Italian version: could include some pancetta with the mirepoix and some rosemary and sliced garlic at the end of the sauté.
Indian version: could include some curry powder or garam masala
Once your seasonings become fragrant — usually after a minute of sautéing — add 2 cups of cooked beans, 4 cups of chicken or vegetable stock and simmer for 30-45 minutes to allow the flavors to combine. At this point you can either puree the mixture or leave it chunky; it’s up to you.
For enrichments, toppings and garnishes: Add cream (French), coconut milk or plain yogurt (Indian version). Top with crème fraîche, fresh chopped herbs, a drizzle of really good extra virgin olive oil, croutons, the list goes on and on.

Happy eating, -s.

this week's menu

2009-11-02T10:47:00.010-06:00

I can now understand why many families end up with freezers and pantries full of pre-packaged, processed food and frequent the drive-thru for dinner: when you and your spouse both work, you have a very small window of time to make dinner, especially one from scratch. With that in mind, I am going to devote a few postings to provide you with real-life-tested tips and tricks I employ when trying to get dinner on the table in a reasonable amount of time (reasonable to me is roughly 45 minutes).

My first tip: menu planning. If you have been following my blog at all, you will have noticed that I plan a weekly menu based on my purchases at our farmers' market or our CSA deliveries that just ended for the season. I am lucky to live in Madison, Wisconsin, for many reasons, but a big one is a year-round farmers' market, which allows me to eat locally in the dead of winter.

Menu planning helps me achieve two things: 1) I know what I am making each day, so I don't waste precious time at home scrounging around for something to throw together for dinner and 2) cuts down on my trips to the grocery store and helps me prevent wasting food – I used to buy too much at the grocery store and then end up not using it before it went bad, got stale, etc. After our market run, I sit down with cookbooks, recipe print-outs and magazines and start making my menu. From that, I derive a grocery list. I try to make just one run to the store on either Saturday or Sunday – in the summer this is easier to do since we don't eat a lot of meat; but in the winter, with protein being more of a focus, I may have to do one mid-week grocery run to supplement our menu.

If that sounds like a lot to do, trust me it saves loads of time (and stress) scurring around after work trying to whip something together. If you aren't comfortable with shopping without structure, then go to a recipe site, like epicurious.com, and click on their seasonal section. Pick out recipes you like, make a list and hit your farmers' market and then the grocery store. Give it a shot ... and let me know how it works for you!

At the market
Apples
Apple cider from Ela Orchard
Flat-leaf parsley
Grass-fed chuck roast
Kimcot potatoes from Butter Mountain Potatoes – a starchy tator like an russet
Leeks
Mixed baby greens
Rainbow-colored Swiss chard
Spinach
Scallions
Yellow onions

Menu: week of 31 October 2009
Saturday: veggie-infused meatloaf with mashed potatoes and sautéed Swiss chard
Sunday: chile con carne with avocado, scallions and cilantro
Monday: leftovers – either meatloaf sandwiches with parsnip fries or chile con carne
Tuesday: leftovers – whatever we didn't eat the evening prior
Wednesday: sautéed chicken cutlets with mixed greens in a sherry vinaigrette
Thursday: potato "souffle" with almond-parsley pesto
Friday: fried eggs over a warm lentil-spinach salad with lardons

potato and rosemary pizza

2009-10-29T09:47:00.014-05:00

Here's what we ate last Sunday — a great use for all those potatoes we have from our CSA! Note: we added the red pepper flakes after baking so Pickle could eat it too.

Potato and Rosemary Pizza

Serves 2 adults, one hungry bambino, with leftovers

Ingredients

3 tablespoons extra-virgin olive oil
12 ounces (roughly 2 medium sized potatoes) unpeeled, scrubbed-clean Yukon Gold potatoes, sliced into very thin rounds — I used a mandoline
1 recipe Sarah's pizza dough
2 sprigs of fresh rosemary, chopped finely
2 garlic cloves, chopped finely
1/4 teaspoon dried crushed red pepper

1 cup grated whole-milk mozzarella cheese (about 4 ounces)

Directions
Preheat oven to 450°F. Heat oil in large, heavy skillet over medium heat. Add potato slices in single layer (you will have to do several batches). Sauté until just tender, about 1-2 minutes. Drain on paper towel to cool briefly.

Once your dough is rolled out to your preferred size, place on a cornmeal-dusted pan. Then, layer potato slices, leaving 3/4-inch plain border. Sprinkle with rosemary, garlic, and crushed red pepper. Sprinkle with cheeses to cover.

Bake pizza until crust is crisp and cheeses melt, about 15 minutes. Using metal spatula, loosen crust from sheet, if needed. Slide onto a board and cut into pieces; serve.

Happy eating, -s.

Like a big pizza pie ... that's amore!

2009-10-28T10:09:00.018-05:00

Growing up, Friday night was pizza night. My mom would make a half-sheet-pan-sized pizza with lots of veggies and pepperoni. It was the only night that we got to have a juice-glass filled with Coke. A pretty magical evening, as you can imagine. Talking to friends, they too had pizza nights as kids. At the park recently, Chris, Pickle and I met a little girl who was quite the conversationalist; as we pushed Pickle on the swing, she inquired about many things including what we were going to be for Halloween (she was going as a witch or a mermaid) and what we were having for dinner. She told us that, "as she was Italian," her family had pizza night every week and that her favorite was sausage and pepperoni. So, the trend continues (Italian or not!) decades later, which makes me happy.

I've been working on a whole-wheat crust recipe lately; trying to make eating pizza a more healthful endeavour. Using 100% whole-wheat flour has not been working for me; the texture is just not right. So, with Heidi Swanson's white whole-wheat crust recipe in one hand and the Cook's Illustrated classic in the other, I set about making a big batch of dough that would crisp and chew in all the right places, while still containing a good ratio of whole-wheat flour to white. Our potato pizza on Sunday was my first go and I have to say — and I'm not exaggerating* — it was the best dough I've made. The exterior was crispy while the interior had a satisfying chew.

This recipe makes two large rectangular pizzas (the goal is to have leftovers); freeze one ball or refrigerate it for pizza later in the week — yes, two pizza nights in one week is okay!

Sarah's whole-wheat pizza dough

makes enough for two, 11x14-inch pizzas or four, 12-inch round pizzas

Ingredients:

2 1/2 cups white whole-wheat flour — I used King Arthur

2 cups white bread flour — again, King Arthur

1 teaspoon rapid-rise yeast

2 teaspoons kosher salt

1 3/4 cup room temperature water

1/4 cup olive oil and more for oiling the bowl

Directions:

In the bowl of a food processor, add both flours, salt and yeast; pulse to combine (the bowl will be really full). Measure the water and oil in the same cup and with the machine running, pour the liquids into the dry ingredients. Once the dough creates a cohesive ball, let the machine run for 30 seconds.

Remove to a floured board or counter and knead with your hands for 5 minutes (a good upper-body workout). The ball should be smooth and supple. Cut into two equal piece. Place one in a Ziploc bag and the other in an oiled bowl. Place the bagged dough in the fridge or freezer for later use. Cover the bowl with plastic wrap and let the dough rise for 2-3 hours, until double in volume.

When you are ready to assemble the pizza, slowly stretch the dough by hand, letting it rest if it is not yielding. Once it is the size you need, place on a cornmeal dusted pan and adorn with your choice of sauce and toppings. Bake on the bottom rack of a 450-degree, preheated oven for roughly 15 minutes.

Happy eating, -s.

*I am a known and admitted over-exaggerator, coming from a long line of overreactors, hypochondriacs and drama-queens. If it happened once or twice, to me it's happened a million times. If you have a cough, you are dying and should rush to the doctor. If I love something or someone, it L-O-V-E, love, so watch out! But, that just means I'm passionate about everything that matters. :)

this week's menu: our last CSA delivery

2009-10-26T16:07:00.005-05:00

Saturday was our last CSA delivery for the year and that makes me really sad. It was our first year with Driftless Organics and I couldn’t have been more pleased. The vegetables were gorgeous and the newsletters and recipes were informative and delicious. Can’t wait until next year!

Root vegetables are the theme for the week, and they will be our constant companions throughout the long Wisconsin winter. The DCFM winter market starts in mid-November and they will have some greens available, but those hardy root veggies and squashes will be the mainstay of our local diet for the duration. That’s not a bad thing! This delicious and versatile group can handle the heat of chiles, the earthiness of dried spices and the pungency of cheese. Toss any of them with olive oil, kosher salt and pepper and throw them in a hot oven for 20-30 minutes and you’ll have something magically sweet and caramelized and utterly satisfying be it tossed with pasta, served as a side dish or featured as the main course.

In our last CSA box:
Butternut Squash
Carnival Squash
Carrots
Chioggia Beets
Fennel
Garlic
Jalapeno Peppers
Lacinato Kale
Lettuce
Onions
Parsnips
Red Cabbage
Red Potatoes
Sweet Red Bell Pepper
Sweet Potatoes

Menu: Week of 25 October 2009
Sunday: potato, garlic and rosemary pizza with a whole-wheat crust topped with radish sprouts vinaigrette
Monday: curried apple and squash with whole-wheat couscous, pine nuts and sultanas
Tuesday: chicken thighs braised in West African peanut sauce
Wednesday: eggplant and sweet pepper caponata sandwiches with fresh ricotta served with parsnip fries
Thursday: Middle-Eastern roasted carrots and Chioggia beets in a shallot vinaigrette with hummus and whole-wheat naan
Friday: sausage and pepper pizza with a whole-wheat crust

Guest Post: Suzanne Monroe of Real Life Food

2009-10-26T04:59:00.004-05:00

I asked my dear friend Suzanne, who is a fabulous food coach and wellness trainer, to break down the complex world of whole grains into digestible information for the "lay eater." Below she has provided a excellent primer on these "wonder foods," and has even included a link to a favorite recipe!

The next couple of my recipes will be devoted to some delicious and easy whole-grain meals.

Until then, happy eating, -s

GRAIN-A-RIFIC
Whole grains are all the rage. So what exactly are they? And what’s the difference between whole grain and products made with whole grain? Here’s how to cut through the confusing marketing jargon so you can make an informed choice about grains.

Imagine planting a row each of wheat, Wheaties and pasta. The whole wheat with its germ and hull intact, will grow and flourish. Indeed, whole grains are seeds. However, once a grain is flaked, rolled, puffed or milled into flour, it’s no longer a viable seed. It won’t grow. It’s lost its vital life energy.

So, even though breakfast cereals, pasta and bread are often marketed as “whole grain,” they’re processed grain products. Even though these products are made with whole grain flours, they’re still processed and have less life energy than the original grain. So, it’s ideal to eat actual whole grains more often than processed grains, whether they’re made with whole grain flour or not. Whole grains will keep your blood sugar and energy levels more even than any kind of processed grains.

Note: many people are sensitive to some grains, especially wheat and corn. If you suspect you have a sensitivity to wheat or corn, experiment with eliminating for two weeks and notice if you have any symptoms when you re-introduce them. While you’re doing your experiment, you can try quinoa, highlighted in the Food Focus below.

Food Focus: Quinoa
Quin-what?! Exactly. Pronounced “keen-wah”, this superfood has been cultivated in the South American Andes since at least 3,000 B.C. Nutritionally, quinoa might be considered a super-grain, although it is actually the seed of a leafy plant that's distantly related to spinach and swiss chard.

Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Great news for vegetarians! And quinoa is especially high in the amino acid lysine, which is essential for tissue growth and repair. The grain is also a great source of manganese, magnesium, iron, copper and phosphorous. Quinoa may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Quinoa's survival through the millennia may be attributed to the resinous, bitter coating that protects its seeds from birds and insects, called saponin. Most quinoa sold in this country has already been cleansed of its saponin, but quinoa should be rinsed thoroughly before cooking to remove any powdery residue. Place the grain in a fine strainer and hold it under cold running water until the water runs clear; drain well. To increase the digestibility of quinoa, soak for several hours before cooking.

Click here for Suzanne's favorite Quinoa recipe:

Real Life Food Quick Tip
Little known fact: the longer you chew whole grains, the sweeter they become. It’s nature’s little reward for taking time to chew!

Suzanne Monroe is Food Coach and owner of Real Life Food. Suzanne helps busy people figure out what to eat and how to have more energy through her nutrition coaching programs. For more information on Suzanne’s programs, workshops, and recipes, or for a free food coaching session, visit www.reallifefood.com.

this week's menu

2009-10-05T11:37:00.007-05:00

Between house showings (yes, we’re crazy to try to sell our house in this market) and Pickle getting sick, it’s been wild in our house since last Friday, so sorry for the delay in posting our menu this week.

Speaking of Pickle, he has been not that into our farmers’ market excursions of late. We make it about one length of the Capitol square before the (loud) whining begins. Luckily my favorite stands are in roughly the same spots each Saturday, so I make a beeline for them and quickly buy what we need. Then we head to Café Soleil for breakfast post haste — amazing what a warm croissant will do to appease any mood!

Here’s what a quick dash around the market yielded …

At the market:
Apples — from Weston’s again
Basil — two large bunches that absolutely have to be made into pesto for the freezer!
Crimini mushrooms
Eggplant
Leeks
Mustard greens
Organic, grass-fed beef chuck roast
Red Russian kale
Red onions
Winter squash – delicata, kobucha and acorn

Menu: Week of 3 October 2009
Sunday: Alice Water’s beef stew with buttered noodles
Monday: mushroom-brown rice casserole from 101cookbooks.com
Tuesday: leftover stew with lemon-scented polenta
Wednesday: bulgur wheat with sautéed kale, sultanas, pine nuts in a sherry vinaigrette
Thursday: leftover mushroom-rice casserole with an apple salad with toasted walnuts
Friday: sautéed mustard greens on ricotta bruschetta

Happy eating! -s

this week's menu

2009-09-28T10:00:00.007-05:00

Our first winter squash arrived in our CSA on Saturday; it’s a bespeckled carnival. Can't wait to roast it for a gorgeous salad of warm roasted squash, bacon lardons, dandelion greens and pecans from Suzanne Goin's amazing cookbook, Sunday Suppers at Lucques, which I L-O-V-E, love.

Speaking of cookbooks, I've been reading Heidi Swanson's blog, 101 cookbooks, which is very inspiring in an oh-so-good-for-you kind of way. She is a vegetarian, but her food is gorgeous, flavorful and inspiring. Check her out if you haven't ... her book, Super Natural Cooking, is a great primer on whole foods as well.

With that, here's what we're eating this week.

In our CSA box:
Carrots
Carnival Squash
Cauliflower
Dandelion greens
Garlic
Heirloom Tomatoes
Leeks
Poblano Pepper
Purple Beans
Red Onion
Romanesco
Spinach
Sungold Tomatoes
Sweet Red & Orange Frying Peppers
White Globe Radish Yellow Potatoes

Menu: Week of 27 September 2009
Sunday: peperoni e pepperoni pizza – air-cured organic salami with sautéed sweet peppers and onions
Monday: hummus, roasted sungold tomatoes and spinach cacik on grilled naan with roasted yellow potatoes
Tuesday: zucchini ricotta frittata served with white globe radishes on buttered toast
Wednesday: curried cauliflower with brown basmati rice
Thursday: roasted carnival squash salad with lardons, dandelion greens, pecans and manchego cheese
Friday: spicy sautéed romanesco with sesame noodles
Saturday: salad Niçoise with roasted yellow potatoes, purple beans and heirloom tomatoes

Happy eating! -s

this week's menu

2009-09-22T17:30:00.000-05:00

Happy first day of autumn!
The rapidly approaching fall was definitely apparent at the Dane County Farmers' market on Saturday. Apples, winter squash, cool-weather-loving greens were in abundance and, boy, does that make me happy.

Our favorite apple stand, Westons' Antique Apple Orchard, has some pretty spectacular heirloom varieties this year, including some gorgeous pears that I will be using in a salad later this week. My new favorite apple is the Pink Pearl, circa1944 from California. It's named for the pink flesh hidden just beneath its celery-green exterior. Quite a color-contrast! Crisp, tart and utterly delicious.

At the market

apples

arugula

basil

broccoli

mustard greens

pears

tomatoes: sungolds, Juliette and heirloom

sweet corn

Menu: week of 20 September 2009

Sunday: what else, but BLT pizza

Monday: it's my birthday, so I get the night off from cooking!

Tuesday: creamy corn soup with chiles and cilantro, served with warm, crusty bread from Madison Sourdough Co.

Wednesday: whole-wheat spaghetti with spicy Italian sausage and mustard greens with a dollop of fresh ricotta

Thursday: warm pear salad with DreamFarm chevre and a toasted-walnut vinaigrette

Friday: yellow potato gratin with salsa verde and nutty local cheese

Happy eating! -s

recipe: flash-in-the-pan chilaquiles

2009-09-21T21:43:00.001-05:00

I often reminisce about one of my favorite restaurants from our Milwaukee days, Taqueria Azteca. Before it expanded threefold and lost some of its deliciousness, it was this charming, albeit tiny, tiny restaurant with brightly printed oilcloth tablecloths, little painted chairs hanging from the walls and Mexican wedding flags draped from the ceiling. My entire family was obsessed with this place; with the chalkboard daily specials oohed and aahed over, especially any of chef-owner Frank Sanchez's molés (I could really go for some puerco en pasilla right about now!).

Anyway, Frank's chilaquiles were comfort in a bowl. This classic dish comprised of stale tortillas fried to "revive" them, green or red salsa, eggs (scrambled or fried) and cheese is a Mexican breakfast staple. Whenever they were on the special board I would get them. They varied in ingredients, sometimes with shredded chicken, other times with seasonal vegetables, but they always included a fragrant salsa, queso fresco, crema Mexicana, avocado and copious amounts of cilantro. Yum.

Pickle is in love with any kind of red sauce, be it Mario Batali's classic or my fresh-tomato jam I make for grilled cheese sandwiches, so I thought he may like a toned-down version of chilaquiles.

Now I wanted to make it somewhat healthful and less sodium packed, so I started with spelt tortillas that I did not fry ... I know, I am already straying from the original. And since I was pressed for time after work, I used ancho chile powder (Penzy's carries it) instead of toasting, soaking and pureeing dried ancho chiles. Another cheat, but time is of the essence these days.

I also wanted to get some fresh vegetables in the sauce, so onion, grated zucchini and diced tomatoes were sautéed before the ancho chile powder and a little cumin were added to fragrance the sauce. I used Muir Glen tomato puree for the sauce base, plus a little tap water to thin it. I didn't have crema Mexicana (I wish!) or crème fraîche, but I did have some heavy cream which was added to the whisked egg. I topped it with aged Cedar Grove cheddar, cilantro and voila! Pickle didn't let me down; he scarfed it right up and "signed" for more. Hope you all do the same.

Recipe: Flash-in-the-pan Chilaquiles
Serves 4 hungry bambinos

You can make this carnivorous with the addition of some shredded chicken. Just add it when you stir the tortillas into the sauce.

Ingredients
1 tablespoon olive oil
Two spelt tortillas cut into 1-inch pieces – corn or white flour ones would work as well
1/2 red onion, diced
1/2 medium zucchini, grated
6 Juliette tomatoes, diced
1/2 tablespoon ancho chile powder
1/2 tablespoon ground cumin
6 oz. tomato puree
4 oz. water
1 extra-large egg
2 tablespoons heavy cream
1/4 cup grated cheese
1/4 cup minced cilantro
Kosher salt and pepper to taste

Directions
Heat oil in a large sauté pan over medium heat. Add onions and sauté until translucent, about 5 minutes, add zucchini and tomatoes and sauté until softened, about 1 minute. Add chile powder and cumin and sauté until fragrant, about 30 seconds. Add tomato purée and water and bring to a hard simmer. Stir in the tortillas and cook until they begin to soften, about 3-5 minutes.

Meanwhile, whisk eggs in a bowl with the heavy cream and season with a pinch of salt and some pepper. When the tortillas have softened, stir in the egg mixture and cook until the egg starts to scramble.

Add the cheese and cilantro and stir to incorporate.

Happy eating, s-

recipe: my banh mi

2009-09-16T22:25:00.000-05:00

Anthony Bourdain visited Vietnam on a recent No Reservations and it got me hankering for a banh mi. I love the one at Mermaid Cafe, but they are not open for dinner (but should be!) so I had to come up with my own. It's definitely not what you would get in Vietnam, but it's vaguely reminiscent and sometimes that's just as good.

A traditional banh mi has julienned daikon in its "slaw," but since I’m trying to eat what is seasonal and local, the slaw in my recipe is comprised of carrots and broccoli stalks from our Driftless Organics CSA. The meats, both fresh and cured, vary from region to region and cook to cook, so I use roasted chicken breasts, as Pickle loves them, and took an idea from Gourmet’s recipe and use liverwurst instead of the traditional paté. This sandwich is all about assembly, so have everything prepped and ready to go before you start making the sandwiches. As the French say, "mise en place"… everything in its place!

Banh Mi
Serves 2, easily doubled

Ingredients
For the Slaw
1 small carrot, julienned
1 small broccoli stalk, julienned
Juice from ½ a lime
1 tablespoon rice vinegar
1 teaspoon cane sugar

For the chicken
1 whole chicken breast, split – you will have leftovers, which I use for Pickle's dinner the following night, but it also makes great chicken salad.

1 teaspoon Chinese five spice powder
½ teaspoon kosher salt
Freshly ground pepper to taste
1 teaspoon olive oil

For the sandwich
1 tablespoon fish sauce
½ tablespoon soy sauce
½ teaspoon toasted sesame oil
1 jalapeño, thinly sliced on the diagonal
½ cup cilantro leaves and some stems
4 large or 8 small basil leaves, preferably Thai basil
½ small red onion, thinly sliced
1 ½ inch disk of liverwurst, about 2 oz.
2 tablespoons mayonnaise mixed with one teaspoon Sriracha chile sauce
1 demi baguette or half a full-size baguette

Directions
Preheat oven to 375°F with rack in middle.

On a foil-lined cookie sheet, place the chicken breast halves. Coat with olive oil and then sprinkle with the 1 teaspoon five-spice powder, salt and pepper. Rub mixture into the skin to help penetrate. Roast for 30 minutes. Remove from oven and cool while prepping the other ingredients. When cool enough to handle, discard skin and shred meat into bite-size pieces and set aside.

Julienne carrot and broccoli stalk using the julienne blade on a mandolin or by hand. Stir together lime juice, vinegar, sugar, and 1/2 teaspoon salt and toss with vegetables. Let slaw stand, stirring occasionally, 15 minutes. Then, drain slaw in a colander.

Meanwhile, split the baguette and trim ends if overly bulbous and heat baguette cut-side-down on rack in oven until crusty, about 5 minutes.

Mix together sesame oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, basil and cilantro and lettuce. Spread top layer of bread with chile mayonnaise.

On top of the other fillings, arrange chicken, then slaw. Top with the other half and cut sandwich into two servings.

Happy eating, -s

Happy Birthday, Julia!

2009-09-15T10:06:00.010-05:00

Today, Julia Child would have been 97 years old. Celebrate her fabulousness with something buttery or a glass of wine, preferably French. She would have liked that, I think. Thanks Julia for always being an inspiration in the kitchen and in life.

Bon Appetit!

-s

this week's menu

2009-09-13T21:59:00.008-05:00

Oh, wow. That's what Pickle has been saying a lot lately: hear that plane? oh, wow! I just unfolded an entire load of already folded laundry. Oh, wow! Or, check out this a hole in the sidewalk - I can stick my finger in it. Oh, wow! And, I'm not going to eat anything except raspberries. Oh, wow!

Oh, no is more like it. Yes, Pickle has finally entered the picky zone. The zone where only one food will do ... for days, a week, maybe even a month. While raspberries are fairly healthful when it comes to obsessions, seeing your beautifully cooked dinner sit, congealing, while your child scarfs down raspberry after raspberry sends me into near convulsions.

Many a day I feel like a short order cook. I make a child-variation of the dinner we're having for Pickle, customizing it to his palate and chewing ability. For instance, he will eat the corn that we're eating with our steak, so I'll saute his corn with a little zucchini and some Sungold tomatoes and serve it with a scoop of fresh ricotta. Whether he eats it or not is totally up in the air, day to day. I was reading some famous pediatrician's article on feeding toddlers and he explained that some days a toddler will eat everything offered to him; the next he will literally eat nothing but a few bites of food, here or there. Just ride with the waves, he said, he'll get what he needs.

Yeah, ride the waves. If only we were swimming! Here's what two of us, and maybe three, are eating this week.

In our CSA/at the market:

Arugula

Beets

Broccoli: regular and Romanesco

Carrots

Cilantro

Edamame

Garlic

Green Beans

Jalepenos

Mustard greens

Red onions

Red lettuce

Sweet peppers

Tomatillos

Tomatoes: Juliettes, heirlooms & Sungolds

Yukon gold potatoes

Watermelon ... haven't found out whether it's red or yellow

Zucchini

Menu: week of 13 September 2009

Sunday: BLT pizza with a beet salad in a red wine/walnut oil-vinaigrette

Monday: Sauteed broccoli with spicy whole-wheat noodles, fried-rice style

Tuesday: Sauteed mustard greens with fresh ricotta bruschetta

Wednesday: Banh mi with spicy pineapple-edamame salad

Thursday: Corn pancakes with tomato crudo and Greek yogurt

Friday: Potato gratin with salsa verde

Saturday: Creamy corn soup

Happy eating. -s

this week's menu

2009-09-09T15:56:00.007-05:00

My sister Holley was reading the book, "The Splendid Table's How to Eat Supper" when she came upon this quote that pretty much sums up why I'm writing this blog:
"You would never know it by going to a supermarket, but children are supposed to eat the same food as their parents." -Dr Marion Nestle.

So true! I never noticed it until I had Pickle, but there are two main consumer groups to which grocers market: adults and children. Even the placement of food is shocking: the mac and cheese, the sweetened cereals, the juice, cookies, fruit snacks, etc., are all at kiddie height. With that food for thought, here’s what we’re eating this week.

At the Market:
Baby purple, yellow and red bell peppers
Baby Yukon gold potatoes
Basil
Fountain Prairie Farm skirt steak
Eggplant
Italian flat-leaf parsley
Maple syrup
Mustard greens
Red and White onions
Red bell peppers
Sweet Corn
Tomatoes, tomatoes, tomatoes!
Tomatillos

Menu: week of 6 September 2009
Sunday: grilled Fountain Prairie Farm skirt steak and Juliette tomatoes with roasted red potato salad in an herbed yogurt dressing
Monday: BLTs with juicy, juicy muskmelon
Tuesday: fresh ricotta bruschetta with sautéed mustard greens
Wednesday: fresh corn pancakes with a salad of greens (recipe coming soon!)
Thursday: sautéed zucchini and aged cheddar enchiladas bathed in roasted salsa verde
Friday: sausage and peppers with roasted eggplant

Happy eating!

rain drops on roses? a list of my tried-and-true favorite things

2009-09-07T10:21:00.004-05:00

I am often asked what brand I use for such and such. Or when I say salt and pepper in a recipe, what kind do I use? To answer all these types of questions in one go, here's a list of my favorite things ... one caveat, I typically try to buy organic, local or both.

In my pantry:

Muir Glen canned tomatoes: whole and plum tomatoes

Organic canned beans: chickpea, black, great northern are my favorites

Grains/legumes: Whole-wheat couscous, quinoa, lentils (brown and red), wheatberries, farro, bulgur wheat

De Cecco pasta: whole-wheat and traditional

Rice: sticky, jasmine, brown and white basmati, brown long-grain, arborio

Honey: we use local Gentle Breeze honey

Vinegars: champagne, red and balsamic; my favorite brand is O from Petaluma, CA.
Oils: grape seed, canola, truffle, porcini-infused olive oil

Seasonings/spices: Kosher salt, fleur de sel, black peppercorns, cumin, coriander, cayenne, Madras curry powder, dry mustard, allspice, cinnamon, dried chiles, ancho chile powder

Flours: King Arthur whole-wheat unbleached and all-purpose unbleached flour; Bob's Red Mill spelt, masa harina, buckwheat and chickpea flour

In my freezer:

Pepperidge Farm or Trader Joe's puff pastry

Pizza dough: I make double batches of Marc Bittman's Basic Pizza Dough from How to Cook Everything

Pastry dough: I make batches the food processor and freeze in disks; great for pies, crostatas, empanadas, Cornish pasties, quiche, etc. I use Cook's Illustrated pastry dough recipe from Best Recipes

Raw nuts and seeds: almonds, pecans, pine nuts, pistachios, walnuts; pumpkin, sesame, and sunflower seeds
Fruits and vegetables: store-bought: peas; in-season: corn, raspberries, blueberries, tomatoes, green beans, black beans, rhubarb

Meats: Fraboni's bulk Italian sausage, pancetta, Wellshire Farms uncured, nitrate-free bacon (that's 40% leaner than traditional bacon)

In my refrigerator:

Greek yogurt: whole-milk and 2% Fage

Cheese: current stand-bys include Cedar Grove Sharp Cheddar and Mozzarella; Marieke Gouda; DreamFarm chevre

Breads: Sprouted-grains tortillas, whole-grain/flaxseed flatbreads, Nature's Bakery Co-op six-grain sandwich bread, El Rey corn tortillas

Pacific Natural Foods low-sodium chicken broth

Yuppie Hill Farms extra-large eggs: a woman-owned, local farm

Organic Valley unsalted butter

Walnut and sesame oils

Sauces and condiments: Frontera Grill salsa, Hellman's mayonnaise, stone-ground mustard, Dijon mustard, local maple syrup, ketchup, soy sauce, fish sauce, rice vinegar, Sriracha chile sauce, red and green curry paste, mango chutney, olives, roasted bell peppers, capers, anchovy paste

Kitchen tools I cannot live without:

Cuisinart food processor: this is the workhorse in my kitchen; I couldn't make most things without this machine.

Oxo tongs

Wustoff chef's knife

Boos butcher-block island: more space to chop and dice

All-clad pots and pans

KitchenAid Mixer

Microplane graters: love these ingenious, former wood-working tools

What can't you live without in your kitchen?

this week's menu

2009-08-28T14:26:00.005-05:00

My husband and I are of two mindsets when it comes to summer weather: he likes it about 72 degrees, no humidity and sunny; I like it about 82 degrees, a little humidity (my hair looks better when there's some humidity) and sunny.

Well, he's been getting his wish this August. It's been relatively cool and not summer-like at all. But weather be damned! A little cold and rain is not going to stop me from eating like it's hot out! Here's our summer-loving CSA delivery and what we're noshing on this week.

In our CSA box:
Arugula
Broccoli
Curly Parsley
Garlic
Green Bell Pepper
Green Zucchini
Heirloom Tomatoes
Mini Red Watermelon
Poblano Pepper
Red Potatoes
Red Slicer Tomatoes
Sungold Tomatoes
Sweet Corn
Yellow Onions

Menu: week of 29 August 2009
Saturday: Corn and poblano soup with warm, crusty bread
Sunday: BLT pizza: told you we were having it every weekend!
Monday: Roasted vegetable orzo pasta salad
Tuesday: Panzanella Caprese
Wednesday: Grilled turkey sausages and peppers with roasted red potatoes
Thursday: Tomato sandwices with a watermelon-bacon-arugula salad
Friday: Whole-wheat pasta with sautéed zucchini, corn and tomato

recipe: eggplant, tomato and fresh mozzerella napoleons

2009-08-26T21:20:00.001-05:00

My husband Chris is obsessed with eggplant. During football season he makes numerous batches of Marc Bittman's delicious eggplant dip from How to Cook Everything. A new football-watching favorite is from his boss who is Italian; he shared his recipe for breaded eggplant "cutlets" that he serves hot with wedges of lemon – pretty divine, too. Well, we had an eggplant in our CSA box and it was just staring at me every time I opened the fridge. Since Chris LOVES eggplant, I thought I would showcase it for our lunch last weekend. Taking the simplicity of flavors in Bittman's dip with the crispy-creamy ying and yang of the cutlets, I came up with these "napoleons." I got two thumbs up from my eggplant connoisseur, which in my book is a success. I hope you like them too!

Eggplant, Tomato and Fresh Mozzarella Napoleons

Ingredients:
1 clove garlic, peeled – cut one end off
1 medium-sized eggplant, sliced into ½-inch disks
1 large slicing tomato, sliced into ½-inch disks
1 ball of fresh mozzarella, sliced into ½-inch disks
¼ cup whole-wheat flour

Kosher salt and freshly ground black pepper
¼ cup olive oil, plus more for drizzling
4-8 basil leaves
Sea salt for garnish

Directions:
Heat 2 tablespoons of the oil in a large skillet over medium heat. While the pan is preheating, rub each eggplant cutlet with the cut end of the garlic clove. Add flour, a large pinch of salt and pepper to a Ziploc bag and shake the eggplant disks to lightly dust them with flour. Shake off excess flour and add a layer of eggplant to the pan – don’t overcrowd the pan. Cook 3-4 minutes on each side, until dark golden brown and the interior yields gently to pressure. Drain on paper towels and cook other batch of eggplant in the remaining 2 tablespoons of oil.

Layer the eggplant with a tomato slice (season with a pinch of salt and pepper), then 2 basil leaves and topped with mozzarella. Repeat layers once more and then drizzle with really, really good olive oil and pinch of flakey sea salt. Eat post haste.

things I need to make before summer comes to an end

2009-08-26T15:05:00.010-05:00

I don't like thinking about summer's end, but this weekend is supposed to be damn cold for August (63 degrees and cloudy, brrr) and it makes me sad – there's so much cooking, grilling and sweating to do before September 22 and the first, official day of fall.

Here's the list of things I want to cook while still in season:

1. panzanella: our fall back is the Barefoot Contessa's solid take, but Gourmet.com featured a Panzanella Caprese – how's that for a marriage made in heaven? May have to veer off course for that one!

2. grilled red bell peppers to sock away in the freezer for the long winter ahead

3. plum or apricot crostata with sour cream ice cream

4. fresh corn pancakes with maple syrup and butter: yum

5. grilled lamb chops with mint-pistachio pesto

6. corn and poblano soup – check out my recipe here.

What are you still craving to eat this summer?

recipe: BLT pizza

2009-08-24T16:15:00.008-05:00

This is inspired by the BLT pizza currently on the menu at Lombardino's – a fabulous local Italian restaurant that's one of our favorite haunts. For the crust, I use Marc Bittman's basic pizza dough recipe. The "sauce" is just a head of roasted garlic, mashed with salt and pepper and a tablespoon of olive oil. I roast the tomatoes and bacon in the oven ahead of time and use Cedar Grove's Organic Mozzarella. Once it's out of the oven, I top with fresh baby arugula and let it wilt slightly before cutting. Chris is pretty generous with the compliments when he eats my food, but this has received more oohs and aahs than anything I have made in a long time. I must say, it's pretty good.

BLT pizza
serves 4 adults, generously or 2 with leftovers

Ingredients:
1 batch of homemade pizza dough
1 pint of cherry, grape or Juliette tomotoes (I halve them if they are really big)
1 head of garlic, roasted until soft and caramelized
1 tablespoon olive oil, plus more to lightly coat the tomatoes for roasting
4-5 slices of bacon – I use uncured, nitrate-free bacon
2 cups baby arugula , long stems removed
3/4 cup grated mozzarella cheese
Kosher salt and freshly ground black pepper

Directions:
Preheat oven to 450 degrees. On a foil-lined sheet pan, toss tomatoes with olive oil, salt and pepper. On the other half of the pan, place the slices of bacon. Roast for 10 minutes, until bacon starts to crisp and tomatoes are wilted. Remove from oven to cool slightly. Drain bacon on paper towel and when cool enough to handle, chop bacon into 1-inch pieces.

In a small bowl, mash roasted garlic with a generous pinch of salt and pepper and 1 tablespoon of olive oil. Set aside.

On a flour-dusted board, roll or press out dough to a rough 14 x 17 inch rectangle. Transfer to an aluminum sheet pan. Spread roasted garlic mixture on the dough. Layer with cheese, then tomatoes and bacon. Cook on bottom rack of oven until golden and bubbly, about 15 minutes.

Sprinkle with arugula. Let wilt for 2-3 minutes. Cut and serve.

this week's menu

2009-08-24T12:43:00.006-05:00

Saturday was a good day. We had lots of visitors: my sister and her family came for a Café Soleil-supplied breakfast – the pastries were a big hit with the kiddies and adults; Chris's mom and dad both popped in for visits and Chris and I had a very grown-up date night at L'Etoile. The meal was pretty mind blowing. Can't wait to tell you all about it, but it deserves a post of its own, so you'll just have to wait!

The market is hitting its peak-season stride and is literally spilling over with freshness. It is almost too overwhelming to make a decision on what to buy! We hit the Dane County Farmers' Market at o-dark 30 on Saturday morning and we still hit a major crowd – clearly people have the same idea as us: hit the market early for the good stuff. Here's the “good stuff” we picked up and a weekly menu to match:

At the Market
Apricots
Basil
Beets
Blueberries
Broccoli-kale hybrid – very interesting stuff; can't wait to use it!
Cilantro
Dandelion greens
Eggplant
Lettuce
Onions
Red bell pepper
Scallions
Sweet corn
Tomatoes: heirlooms and Juliette
Zucchini

Menu: week of 23 August 2009
Sunday: BLT pizza with roasted Juliette tomatoes, bacon, arugula and roasted garlic – we will be having this every weekend during tomato season, per Chris's request :)
Monday: Sautéed dandelion greens bruschetta with fresh ricotta and oven-baked fresh figs wrapped in bacon
Tuesday: BLTs with green beans vinaigrette
Wednesday: Ina Garten’s roasted vegetable orzo from Barefoot Contessa Parties
Thursday: Sautéed broccoli-kale with spicy sesame whole-wheat noodles topped with a fried egg
Friday: Pasta with corn and zucchini sautéed in brown butter with parmigiano reggiano
Saturday: TBD

recipe: market tomato and goat cheese tart

2009-08-20T16:12:00.033-05:00

One of Pickle's favorite things to eat at Café Soleil is their herbed chevre croissant. While I wish I could craft these gorgeous, cheesy, roasted tomato-stuffed delights at home, I am not a pastry chef, but I am a mom who loves to recreate beloved foodstuff while simplifying the process. I've replaced handcrafted croissant dough with frozen puff pastry and swapped the oven-dried tomatoes with sauteed ones. It is a spot-on rendition in taste, but not shape.

Market Tomato and Goat Cheese Tart

Ingredients:
1 sheet puff pastry, defrosted in the fridge
1 large, in-season tomato or 3 roma tomatoes, seeded and chopped
1 clove garlic, minced or grated on a microplane
1 tablesppon thyme leaves
1 tablespoon olive or grapeseed oil
kosher salt and fresh black pepper to taste
4 oz fresh goat cheese, at room temperature – I use the fabulously creamy DreamFarm chevre
4 oz, grated nutty, aged cheese, like Pleasant Ridge Reserve or Marieke Gouda
1 egg, whisked with 1 teaspoon water

Directions:
Preheat oven to 400 degrees.

Heat oil over medium heat until shimmery. Add tomatoes and saute until juices start to run.
Add garlic and thyme and cook another minute.

Remove from heat to cool.

On a flour-dusted counter or board, roll out puff pastry until its roughly 14 inches by 11 inches. Chill for 15 minutes it if gets too soft. Cut pastry in half. Score a 1/2 border on one piece of pastry. In the inside rectangle, spread goat cheese over entire surface. Place back in the refrigerators until the tomatoes are ready.

Spread tomatoes over the goat cheese and then sprinkle with the grated cheese. Egg wash the border left on the puff pastry and then top it with the other piece. Press and seal edges together, then use a pastry wheel to cut the egdes so they look uniform. if you don't have a pastry wheel, a knife will work too. Cut three small slits on the top to allow steam to escape. Egg wash the entire tart and place in the preheated oven for 18 minutes, or until golden brown and puffed.

Cut into individual portions.
Serve warm or at room temperature.

this week's menu

2009-08-19T09:08:00.005-05:00

Oh, summer, how I love thee! let me count the ways: tomatoes, tomatoes, tomatoes, tomatoes!

On Saturday, we had a CSA delivery and we hit the Dane County Farmers’ Market, too. There’s just so much in season right now that we want to enjoy it fully since our growing season is so short!

Tomatoes and corn carry the menu this week. I’ve got some great recipes that will be posted soon, including:
Market tomato and goat cheese tart – a Pickle-tested, Pickle-approved recipe
Eggplant, tomato and fresh mozzarella napoleons
BLT pizza

In our CSA Box/At the Market:
Arugula
Blueberries
Carrots
Cucumbers
Cilantro
Edamame
Eggplant
Garlic
Jalapeños
Sweet peppers
Green leaf lettuce
Purple green beans
Red onions
Sungold Tomatoes
Sweet Corn
Tomatillos
Tomatoes – heirloom and slicers
Zucchini

Menu: week of 16 August 2009
Sunday: BLT Pizza – roasted Sungold tomatoes, bacon, arugula and roasted garlic
Monday: Sautéed zucchini and Monterey jack enchiladas with roasted salsa verde and an avocado salad
Tuesday: Mahi Mahi kebabs with lemon-scented, herbed Greek yogurt, naan and roasted sweet corn
Wednesday: out to dinner
Thursday: Fish tacos with shredded Napa cabbage and avocado crema
Friday: BLTs with green beans vinaigrette
Saturday: Date night

this week's menu ... and a recipe

2009-08-10T13:28:00.004-05:00

We were out of town on Saturday, so no market trip this week. We still had some veggies leftover from our CSA delivery, so I was able to scrape together a menu for the week. I’ve also included a recipe that has been a favorite of ours for a while – originally a recipe from Marc Bittman’s Minimalist column in the NY Times, but has slowly morphed into something vaguely reminiscent. It’s a quick and satisfying dish ... Pickle scarfed it down in record time, including some from his dad’s plate.

Menu: week of 9 August 2009
Sunday: Eggs poached in tomatoes served crusty bread
Monday: Sautéed greens and potato tacos with green chile salsa and goat cheese
Tuesday: Zucchini, sweet corn and bacon pasta with caramelized cippolini onions … mmm, bacon and corn.
Wednesday: Chris is cooking … hopefully BLTs with the first tomatoes of the season with green beans vinaigrette
Thursday: Grilled sausage and peppers … on a bun or tossed with pasta – TBD
Friday: BLT pizza with tomatoes, bacon and arugula with a roasted garlic aioli – can't get enough BLTs!

Rhys’s dinners:
Sunday: Eggs poached in tomatoes served crusty bread
Monday: Sautéed greens and potatoes with shredded cheese and six-grain toast.
Tuesday: Ricotta frittata with zucchini, corn and bacon with six-grain toast
Wednesday: Leftover frittata
Thursday: Four-cheese ravioli with a winter squash sauce (recipe coming soon!)
Friday: Leftover ravioli with sautéed peppers

Eggs poached in tomatoes
Serves two adults; one hungry bambino

Ingredients:
2 tablespoons olive oil
½ a large red onion, diced
2 sprigs of rosemary
2-3 chile de arbol, broken into pieces
1-2 garlic cloves, grated on a microplane
1, 28-oz. can organic San Marzano tomatoes; blitzed in food processor until chunky
6 extra-large eggs
Salt and pepper to taste
Crusty bread, warmed in oven

Directions:
Over medium heat, warm oil in large sauté pan with lid until shimmering; add chiles, rosemary and garlic. Sauté until fragrant, about 30 seconds. Add onions and a large pinch of salt and sauté for 2 minutes, stirring; reduce heat to medium low and cover. Cook 10 minutes, until onions are soft and translucent. Increase heat to medium and add tomatoes a generous pinch of salt and pepper to taste. Cook until sauce is bubbling. Crack eggs over sauce and season with salt and pepper; cover pan. Cook until whites are set and yolks are still slightly runny, about 5 minutes. Serve in a bowl with bread for scooping up the sauce.