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

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

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?

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

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

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

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

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

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

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!

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

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

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

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

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

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

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

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 ...

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

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

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!

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?

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

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

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

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

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

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!

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

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

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.