sour cherries from our little tree

The market this Saturday was a pea extravaganza -- sugar snaps, snow peas, and, my favorite, English shell peas abound.  There were also gorgeous baby zucchini that would be perfect on a pizza with thyme, lemon zest and feta. My basket was filled with all things green, with some golden beets and yellow zucchini brightening the mix. Spicy arugula, crisp green beans and bushy bunches of cilantro rounded out my shopping. With so much of this earthly goodness to cook with, menu inspiration comes easy these days. 

Our backyard has become a source of fruitful inspiration, with our sour cherry tree bursting with tart, red fruit. Our raspberries are just blushing from the sun -- a few more hot, sunny days and we should be eating berries every day for a few weeks. The Klein boys cannot wait, as I catch them eating barely ripened ones when we're playing outside.

Here's what our market basket contained:
arugula
cilantro
English peas
golden beets with greens
green beans
snow peas
sugar snap peas
zucchini -- green and yellow

And here's what we're eating this week:
Sunday: grilled Italian sausages (made by me!), blanched green beans and watermelon
Monday: kiddos: mozzarella en carozza served with prosciutto, melon and arugula/ mom&pop: arugula salad with melon, prosciutto and fresh mozzarella in a lemony vinaigrette
Tuesday: pasta with sauteed shell peas and parmigiano reggiano/hopefully some raspberries and cream for dessert!
Wednesday: stir-fried snow peas and sesame fried eggs with jasmine rice
Thursday: zucchini pancakes with chive sour cream / served with melon
Friday: roasted golden beet tortas with fresh goat cheese and almond-cilantro pesto

Happy eating, -s.

James the Destroyer

From the photo above, of James unloading our recycling bin and playing with a package of toilet paper, while I am trying to hammer out dinner, you can see that even though I know what we're having for dinner and have the ingredients to make it, there is never an elegant moment in our house while I am cooking. Mr. Klein and I like to do a zone-defence approach to watching the kiddos when cooking, but we typically end up on man-to-man (or rather, more accurately, kid-to-kid) coverage as we try to get dinner on the table.

That's one of the main reasons why I menu-plan each week (and have a glass of wine in hand), because if I had to get home and figure out what to make before even starting to cook, I wouldn't have any hair left (and I have a lot of hair!).  There just isn't any time for hesitation in the kitchen when I'm preventing one child from pouring a whole box of Os on the floor (happened), while Chris is placating the other from his third (fake) injury in the last five minutes. I have our menu tacked to the side of the fridge, so I quickly glance to see what we're having for dinner that night and then I just pull out all the ingredients from the fridge and pantry in one fell swoop.

Often, it's so crazy in the kitchen that I run out of time (or forget) to make a side dish or craft some condiment, so there is always fresh fruit and vegetables in the crisper drawer that can quickly be washed and sliced to serve with the meal. Even if no one under the age of 5 eats them, they are there to ease my parental guilt and in case they get the urge to eat it.

For better or for worse, here's what we're having this week for dinner ...
Menu: week of 15 April 2013
Monday: Stir-fried greens with brown rice and poached eggs
Tuesday: Grilled cheese and avocado sandwiches with apple-celery slaw
Wednesday: Mushroom pizza with steamed broccoli on the side
Thursday: Pasta with meat sauce
Friday: Carrot soup with crusty sourdough bread and butter

happy eating, -s.

 

Hello, darling readers! I was home with the due bambini the last two days for our "spring" break, which was wonderful, but I need some warm weather. Now. I'm tired of wearing socks. We're supposedly going to have a "warming trend" this weekend, but I am not holding my breathe. I would love to take a run outside; the treadmill is losing its luster by this point.

 
The Klein boys and I went on a walk yesterday and it took 20 minutes just to put on all the gear to head out -- boots, mittens, hats, snowpants, coats. I was sweating by the time we got out the door! Then, James found this HUGE puddle/mini-lake and fell in it, and got wet through to his diaper! So we had to start it all over again. I'm pooped just thinking about it. We did manage to follow bunny tracks in the snow, take a long walk, find every puddle on said walk and get totally, soaking wet. It was great. We ate well, as you can imagine, with Rhys and I making a batch of peanut-butter cookies together -- Rhys did all of the cross-hatching himself. What a big boy!
 
My mom and dad are coming to our house for Easter, so I get to cook dinner on Sunday, which I'm really excited about. We are, of course, having pork. I am doing an Italian-ish meal since I have many palates to please, and who doesn't like Italian food ... and wine?!
 
Easter breakfast will be luxurious scrambled eggs, Willow Creek Farm sausage links, fruit and this recipe from the Smitten Kitchen that just screams, "Sarah, make me!"
 
Here's our Easter menu with links to recipes:
 
primi piatti: lemon risotto
 
secondi: porchetta-style pork roast, roasted asparagus and a citrus salad
 
dolci: homemade ice cream by Mr. Klein -- maybe buttermint from Jeni's cookbook? TBD
 
And here's what we're eating this week:
Sunday: Roasted asparagus and Italian sausage pizza
Monday: Parmesan chicken paillards with caesar salad
Tuesday: Asian peanut noodles with steamed broccoli and sesame-oil fried eggs
Wednesday: Ham and gouda torta sandwiches with a mandarin-orange salad
Thursday: Black beans and rice with roasted sweet potatoes and pepitas
Friday: for the kiddos -- fish "nuggets" from trader joe's and applesauce; for the adults -- roasted sockeye salmon kedgeree from Nigella Bites.

 Happy eating, -s.

the wild klein boys

We had a great weekend for it being SO gross outside - the weather was cold, rainy and grey. Fog rolled in and out both days and we spent a lot of time running around our basement playroom. We had some good, head- and booty-shaking dance parties and there may have been some delicious pastries on Sunday morning to offset the dreaded time change.

Dinners were a team effort this weekend, with both Mr. Klein and me tackling the prep. The boys have been playing so nicely together that it actually allows us to collaborate in the kitchen (like the good old days :).

Chris LOVES salads - the heartier the better, so Saturday night we made Parmesan-coated chicken breast paillards with homemade Caesar salad. I went all-out on the dressing (even coddling the eggs, which was a first for me!). I have to say, it was pretty good. Chris said he could have eaten the whole bowl of salad himself and even Rhys ate a good helping of the greens (shocked!). He, of course, had ketchup with the chicken :)

Caesar salad adapted heavily from marc bittman's how to cook everything

Ingredients
1/2 a clove of garlic, chopped roughly
2 anchovy fillets or 2 tbs. anchovy paste
dash of Worcester sauce
2 eggs
2 tablespoons Meyer lemon juice (regular lemons work too)
6 tablespoons olive oil
salt and pepper to taste
1/2 cup finely grated parmigiano reggiano
One head of romaine lettuce, cleaned, dried and torn into pieces

Directions:
Bring a small sauce pan of water to boil; with a pin, poke of broad end of each egg. Drop the egg carefully into the water for 60-90 seconds. Remove and carefully crack the eggs into a blender or tall measuring cup. Add the garlic, lemon juice, anchovies and Worcester sauce. Using an immersion blender (or regular blender), blend the ingredients until smooth. Taste and season with salt and pepper as needed. With blender running, slowly add the olive oil until the dressing thickens and becomes viscous. Taste and adjust seasonings as needed.

Dress the salad, coating evenly with the dressing; add the parmigiano and serve with crispy chicken breast paillards, grilled chicken breasts or croutons.


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

Menu: week of 9 March 2013
Saturday: Chicken Parmesan paillards with Caesar salad
Sunday: Split-pea soup with smoked pork shank and Yukon-gold potatoes
Monday: Impossible ham and cheese quiche from Cook's Illustrated
Tuesday: Winter pizza margarita with apple-fennel salad
Wednesday: Eggs poached in tomato sauce with crusty bread
Thursday: Pasta with sauteed Italian sausage, green cabbage and fresh ricotta
Friday: Fish tacos with avocado crema and shaved cabbage

Happy eating, -s.

Since I was too busy eating, here's a photo from Gourmet magazine

Photograph by Romulo Yanes
 

I am so bad at taking photos of the dinners I make. After all that effort, I just want to eat! Last Thursday night was no exception when I hosted book club at my house. Thirteen lovely ladies showed up for dinner and drinks and good times. I cannot tell you how lucky I feel to have such amazing women in my life.

The book was The Dinner. The dinner was black beans and rice with a load of garnishes - roasted sweet potatoes, toasted pumpkin seeds, tomatillo salsa, cilantro, scallions, radishes and avocado. The dining-room table was used as a buffet for all the edible goodies, while my grandma's old dresser was used as the bar. We started with homemade guacamole, pico de gallo and tortilla chips and two big batches of margaritas. For dessert, we had dulce de leche sundaes with roasted coconut flakes (from Trader Joe's; my newest coconut obsession!).

Ever since I found this recipe on Gourmet magazine's website, it's been a mainstay in our house. The boys eat it simply, while the grown-ups can layer on the flavors and heat with the accompaniments.  As the recipe's author, Kemp Minifie, explains, it's her go-to entertaining dish, as it is a complex, vegetarian crowd-pleaser. 

 

Kemp’s Black Beans by Kemp M. Minifie
Makes 8 to 9 cups

Ingredients

1 lb. dried black beans (about 2 1/3 cups), picked over and rinsed (but not soaked)
1 medium onion, finely chopped
3 tablespoons olive oil
8 cups water
1 1/2 teaspoons salt
1/4 cup Sherry (cream or medium-dry)
1 to 2 tablespoons soy sauce
1 to 2 tablespoons balsamic vinegar

Directions

Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.

The beans improve in flavor if cooked at least 8 hours ahead. Chill, uncovered until completely cooled, then covered up to 1 week, or freeze up to 3 months. Beans thicken considerably as they stand, so thin with water when reheating over moderately low heat.
Note: Beans can be cooked in about one third of the time in a 6- to 8-quart pressure cooker. Follow recipe, combining beans with onion, oil, water, and salt in pressure cooker. Seal pressure cooker with lid and cook at high pressure, according to manufacturer’s instructions, until beans are tender, 30 to 45 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.

Accompaniments

I serve the beans with Rick Bayless's classic, baked white rice from his Authentic Mexican cookbook. It's also great with simple, steamed white rice. The garnishes are key to this dish's success: roasted diced sweet potatoes, toasted pumpkin seeds, cubes of avocado tossed with lime juice, tomatillo salsa, lime wedges, chopped white onion, fresh cilantro sprigs, and radishes.
 

And, finally, here's what we're eating this week ...

Menu: week of 3 March 2013
Sunday: Spaghetti Bolognese with sautéed broccoli rabe
Monday: Shredded, slow-cooked chuck roast sandwiches on torta rolls with avocado and a tomato salad
Tuesday: Turkish-style green beans with whole-grain naan
Wednesday: Shredded beef tacos with onion and cilantro; served with an avocado-grapefruit salad
Thursday:  Chickpea and brown-rice casserole with lemon and herbs
Friday: Indian take-out

Happy eating, -s.   

My sister, Holley, her husband, Jason, and their sweet, sweet baby, Marin, came for a visit this past weekend. It brought back lots of memories of when they lived in Madison. At that time, our brother, Matt, was attending UW and Chris and I had just moved to Madison the year prior. During those years of living in the same city, we would get together for wine-soaked, delicious Sunday dinners at our homes, head out to dinner at our favorite haunt, Lombardino's, and meet up for beachy cocktails at Jolly Bob's in the middle of winter. Those times were precious and long since past, but so easily relived with a good meal at our table.

With kids in the equation now, we're no longer making homemade pasta or tamales by the dozen while drinking copious amounts of wine. Dinner is now in stages - pre-dinner dinner for the kiddos and a post-bedtime meal with just the grown-ups (monitors on, of course).

The kiddos had a red-grape and Italian sausage pizza with rosemary and local blue cheese. The grown-ups had a piece (or two) to tide them over for the real meal, which consisted of goat-cheese gnocchi in a walnut-thyme brown-butter sauce, polpette neapolitano (from the Molto Mario cookbook) and a contorni of sautéed rapini with chile flakes and garlic. Dessert was a refreshing meyer lemon-buttermilk sorbetto. A New Zealand sauvignon blanc was served with the gnocchi and a dolcetto d'alba was poured with the meatballs.

The food was good, but the company was better.

Here's what we're eating the rest of the week:
Sunday: Turkey sloppy Joe's riffed from the Joy of Cooking with pickles, apple-berry sauce and tator tots
Monday: Spaghetti and meatballs with sautéed broccolini
Tuesday: Ricotta frittata with red peppers and onions
Wednesday: Roasted cod with sautéed spinach and mashed potatoes
Thursday: Meatball or grilled cheese sandwiches with carrot sticks
Friday: Lemony tuna and peas on cream biscuits

Happy eating, -s.

dreamy kitchen; looks nothing like mine!

 

Last week I got slammed with the cold I was trying to mentally avoid. Being sick is no fun. It also means little-to-no menu planning and shopping. So, here's what was pulled together between a sniffle and a cough.

Menu: week of 3 February 2013
Sunday: slow-cooked pork tacos with guacamole, onions, grape tomatoes and cilantro
Monday:   from the freezer empanadas with an apple-blueberry-walnut salad
Tuesday: slow-cooker Tex-Mex chicken and pinto bean stew served over rice
Wednesday:  leftover shredded pork fried rice with snap peas and red chile eggs
Thursday: garlicky mushroom pasta with crispy sage and Greek yogurt
Friday: barbeque pork sandwiches with creamy slaw

Happy eating, -s.

I'm not a big baker or a big chocolate or dessert lover. Give me a bowl of ice cream, a cookie or some Haribo gummy bears and I'm a happy girl. Now, this is a bit of a problem since I am married to a chocolate lover and my first-born would take anything coated, drenched, submerged and sauced in chocolate. James's love-affair with sweets is still developing, but the way he tore into his birthday cupcake makes me think I'm in for a rude awakening.

When it comes to desserts, I like homey, simple, seasonal treats: citrus in the winter; rhubarb and strawberries in the spring, berries, peaches and plums in the summer and apples and figs in the fall. Below are a collection of winter desserts right up my alley: simple, elegant, fresh and fuss-free.

grapefruit curd from Two Tarts

 

pavlova with vanilla-poached oranges from Martha Stewart

 

grapefruit olive-oil cake from The Yellow House

 

lemon pudding from Gourmet magazine

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

menu: week of 19 January 2013
Saturday: pork & ricotta meatballs with sautéed green cabbage
Sunday: roasted chicken breasts with mashed potatoes and sautéed spinach
Monday: bean and barley soup with cured pork belly; served with seeded bread and butter
Tuesday: chicken and broccoli divan
Wednesday: pork and snow-pea stir-fry
Thursday: tortellini en brodo with spinach and peas
Friday: pizza night

Happy eating, -s.

 detritus of a good party: one of my favorite sights

Pre-kiddos, Chris and I used to host a holiday party every year — with loads of cocktails and hors d’oeuvres — for 20 or so friends and co-workers. That annual bacchanalia took a backseat once Rhys and then James arrived. Aching to cook for grown-ups again and wanting to have a little fun this holiday season, we decided to host an intimate dinner party with some close friends.

What I’ve learned over the years of entertaining is this: prepping as much beforehand is the key to enjoying the party yourself. This isn’t a new idea; many professional chefs have based careers and cookbooks off of this thought, but I also think that keeping the menu simple is another key to success. I don’t like multiple courses, but I think having a salad or soup before the main course is a nice way to extend the meal without being too fussy. This time of year, I really love that dessert can be a tray of homemade Christmas cookies and some delicious coffee.

The evening was full of warmth, love and joviality — Chris and I feel very lucky to have such friends. Happy holidays indeed.

Here’s the menu — special enough for Christmas dinner, in case you need inspiration:

Cocktails: Champagne, craft beers and gougeres

Salad: mixed greens with mustard vinaigrette, candied pecans spiced with cinnamon and coriander, dried cranberries and French feta

Dinner: French pork stew with brandy and prunes (From Cook’s Illustrated Best Recipe cookbook), served with crème fraiche mashed potatoes

Dessert: assorted Christmas cookies; I made these:

Mexican wedding cakes
Buckeyes (controversially dipped only half-way in bittersweet chocolate)
Coconut macaroon sandwiches with lime curd
Chewy, triple-ginger cookies
Fig bars

happy eating and much peace in the new year, -s. 

p.s. my heart aches for the families of those who lost their lives on Friday in Newtown, CT. Hug and kiss those you love and let us change our gun laws now before another senseless tragedy occurs.  What terrible loss of beautiful, precious, innocent life.

before the frost: flowering pineapple sage in my yard

It was the second to the last farmers' market of the season on Saturday; a little bittersweet. While our farmers' markets heads indoors over the cold Wisconsin winter, there's nothing like the fresh air and good smells of the outdoor market to get you inspired to cook.

I slow-cooked a pork shoulder roast on Sunday to provide us with a few meaty meals throughout the week — tacos with cilantro, white onion and avocado, empanadas with hard-boiled eggs, golden raisins and green olives, and twice-cooked pork with black beans and rice. Interlaced, will be some vegetable-heavy meals to highlight our farmers' market bounty — winter squash gratin, potato-rosemary pizza, stir-fried Chinese broccoli and chicken with jasmine rice.

at the market:
apples
arugula
broccoli
carrots
Chinese broccoli
cilantro
cranberries
garlic
Italian flat-leaf parsley
 

rosemary and flowering oregano in my garden

menu: week of 3 November 2012
Saturday: broccoli, ham and cheese calzones with salsa cruda
Sunday: pork shoulder tacos with cilantro, red onion and avocado
Monday: twice-cooked pork shoulder with black beans and rice
Tuesday: winter squash gratin with mixed greens
Wednesday: empanadas with stewed pork, hard-boiled eggs, golden raisins and green olives; served with homemade applesauce
Thursday: stir-fried Chinese broccoli and chicken with jasmine rice
Friday: potato-rosemary pizza with chevre

happy eating, -s.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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