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A cool and rainy spring in Saint Paul keeps me cooking indoors. Typically I'd be raking together a salad while Dave grilled chicken or salmon. Instead, just back from our happy daughter Emily's graduation from seminary at Princeton, I'm slaving over a hot stove. Well, not really.Here is Emily with her proud parents. We sang in the choir! Go, Emily!I will say that once
My friend Jill says, "We're always looking for something else to do with salmon." My friend Jim says, "Give me a side that I can make on Monday, but have enough leftover for lunch or dinner; I just want to grill a little fish or chicken each night." As for me, I like cooking anything in one pan, and while this isn't exactly in one pan, it could be if you use fresh pas
Since I'm writing a soup cookbook, I'm always interested in soups others make. Not only family, friends, and neighbors, but also famous cooks like Ina Garten. If I'm home and I've been working all day, I'm in front of the tv with my feet up at 3:00 Central Time when Ina makes one of her appearances on Food Network's Barefoot Contessa. While doing a little background reading
Most people, when they decide to make salad, just make a salad. A quick opening of the refrigerator door. A glance at the counter. A whisk and a shake of vinegar and oil. I love almost every salad I make (surely I should be thinner) and Dave does, too. With a couple of exceptions, I rarely repeat one, though I am crazy about fresh spinach with lime vinaigrette.
It is snowing, sleeting, and blowing in Saint Paul. Again. I mostly don't mind it. As long as I don't have to drive.When I came home from the market today, it was pouring tiny bits of frozen rain--treacherous. I got the groceries up the slippery steps and emailed my boss I was opting out of a dinner meeting. She agreed and canceled it. Phew. By then
It's spring in name only in Saint Paul. Whereas many food writers and bloggers are already complaining about too many fresh pea or asparagus recipes, people here are still sniffling and shuffling around town in their by now worn-out snow boots. (Uh, there are not even pea tendrils in St. Paul because snow covers the vegetable gardens; see below.) In fact, if you move here, you'll save
Thus begins a fun group blogging effort devoted to the recipes of Ina Garten, The Barefoot Contessa, Food Network star, best-selling cookbook author, loving wife of Jeffrey, and all around bon vivant! While Ina probably needs little introduction in the United States, here is a brief biography just in case. Ina's newest book.For recipes, information about Ina, her books (inc
If you're looking for a fish meal for Good Friday --or a different salmon recipe-- this is your day. While it takes a few more minutes than simply grilling some fish and putting together a salad, it's well worth it. Think creamy-dreamy risotto to which you've added some spring peas. Surround it with some quickly crisped healthy green kale and top with a tender filet of salmon.&n
Skip the quiche this Easter and fry up a tasty rainbow trout to go with your eggs and a big platter of potatoes with peppers and zucchini. While this is a lovely and not too time-consuming brunch (no do-aheads), it necessitates planning and ... well ...and doing things in approximately the order (see below), as fish waits for no one. Servings: One fish will serve two p
When Dave and I were in college, the cafeterias did their best to serve food that was wholesome and healthy (a salad bar appeared at student request), but that also made a teenager's heart sing rather than sink. As I spent a couple of years there cracking eggs--this is true--I know better than some. Saturday nights were "steak nights," and you seldom missed that meal, even if you had e
This is also A Week of St. Pat's Recipes, Friday...There's nothing like a scone. You can pronounce it skone or skahn, as does my friend, Marie, who's from South Africa: "I asked the maid in dulcet toneTo order me a buttered sconeThe silly girl has been and goneAnd ordered me a buttered scone."Long or short "o," however you say scone, make a pot of tea while the scones bake and be sure
Made in a deep, heavy 8 quart cast iron pot with a lid (Dutch oven)Last year around this time, I made a pot roast with big pieces of butternut squash and halved onions in the oven. A day later I took the leftovers, including the gravy, and made stew. Stew from leftovers is definitely an improvement over freshly made stew. There's a deeper, fuller, and more f
Here is it out of the cup.Here it is in the cup. You can eat it either way. HERE'S HOW: Preheat oven to 350 degrees Fahrenheit.Spread 2 thin, trimmed slices of pumpernickel or rye with Dijon Mustard and place in buttered, oven-safe large cup or small bowl. (For crispy toast, bake the mustard bread in oven for 5 min. before continuing.) No oven-safe cup? Use a
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(a repeat post from march 9 2012) That's it. I'm leaving home. I always wondered where I'd get my cooking credentials (other than living in my kitchen) and now I know. I'm going to the Ballymaloe Cookery School in Shanagarry, County Cork, Ireland. I'll see you later. It's time I earned my toque... or at least an apron that says, " Ballymaloe."Ireland: Cliffs of M
RELAXING ON THE WEEKEND...Brunch is a loved meal that doesn't get eaten nearly often enough. It spells S-L-O-W. Relaxed. No rush. Picking and choosing as in, "There's too much to choose from!" Shades of a string quartet bowing off in a corner. An attractive guy in a long apron at your elbow, murmuring, "More coffee? Champagne?" Unfortunately, we go out fo
My favorite place for pumpkin seeds is in my mouth. Preferably with salt or salt with cumin and cayenne. I also like them on top of pumpkin soup. Texture! I put them in my pumpkin bread, too. If you're a jack-o-lantern carver, you probably have saved your seeds, cleaned and dried them, and roasted them in the oven for a treat in the days following Halloween when your teeth are st
I am both blessed and cursed to be forced to cook for just me on a regular basis. My better half has always traveled, and while for years I cooked for the kids and me, the kids are off cooking for themselves now. These days, it's often just "the babies" and me for dinner. "The Babies"You might remember the story: There was a time when I was so relieved at not having to cook for a
EAT ALL YOU WANT OF MY GRANOLA...well......maybe not ALL:Granola has a bad rep. I have relatives who, when they want to make a derisive remark, say something like, "Those granola eaters are tree-huggin' their way to ____. (Fill in the blank.) Others say, "Granola is just a crumbled up reason to call an oatmeal cookie breakfast." (That might have been Melissa Clark, but I'm not su
EAT ALL YOU WANT OF MY GRANOLA...well......maybe not ALL:Granola has a bad rep. I have relatives who, when they want to make a derisive remark, say something like, "Those granola eaters elected Barack Obama." Others say, "Granola is just a crumbled up reason to call an oatmeal cookie breakfast." (That might have been Melissa Clark, but I'm not sure.) And, definitely, granol
Hot!I didn't mean to do it, but you can see the steam billowing away from this hot Fennel-Leek Soup with Walnut Pesto. Hearty without being heavy, this is a lovely light lunch with toasted baguette and cheese..Left: Roquefort Right: Aged Provoloneor a lemony start to a special dinner. Simple pic
Chocolate, chocolate everywhere and lots of drops to drink.This gorgeous bark is one that Dave had made for me for Valentine's Day a couple of years ago. Truth to be told, his bark is better than mine. Candy maker, I'm not, though my toffee was to die for this year. (pat pat)?Make someone happy. This bark is quick, incredibly decadent, makes lots, and is much less expensive th
Vegan and Gluten-FreeOn Monday mornings, I read the Sunday New York Times. (Read Mark Bittman's article on bread in yesterday's NYT magazine--beautiful.) I'm totally perverse. Occasionally I snuggle up on the couch for a Sunday afternoon with it, but I work Sundays...and after I eat a late lunch that I never cook, I typically read something a wee bit ephemeral like the current book clu
Dave likes to say, "You don't like Asian food." It's not true and he actually knows it. What I don't like is food from a greasy "Chinese" take-out place. What I don't like are limp vegetables and high-fried protein mixed in a shiny, gelatinous sauce full of sweetness and calories I neither need nor want. I adore the real deal anywhere and, if I'm at home, pull out the
I've been making lots of soup lately--for good reasons. There's a soup book on the way plus I'm watching my calories pretty carefully, so am eating lots and lots of vegetables. The other day, I made a pretty special tomato soup, which I blogged on Dinner Place.... Next day, I had to have something different; yogurt and pistachios did the trick. I mixed in a little yogurt to one s
Light and Lusty Tomato Soup--Yesterday's Veggie Lunch. My recipe here.OVERALL:Week 3 of my fitness program and I'll admit it's not going as quickly (is that "as well") as I'd like--if I'm measuring success by weight loss, that is. I've lost 1.5 pounds after finally buying a scale and also figuring out how it works. I feel better in certain ways. For instance, it's always n
Barbeque ribs made in my kitchen oven on a cold, cold day made it seem like...well, somewhat nearer to summer, let's say! In the middle of of the winter, I become entranced with the idea of summer food. I crave hamburgers on the grill eaten outside at the picnic table. I adore the idea of Sangria and a big crab salad. (I have the opposite reaction when in mid-July I crave be
Each Friday, a wonderful group of women reaches across cyberspace and joins culinary hands to salute one very healthy food, one single beautiful ingredient from Power Foods : 150 Delicious Recipes with the 38 Healthiest Ingredients. (Scroll down for the list of blogs.) I won't say it's not a challenge to come up to that gorgeous plate each week. If I'm busy learning music for chu
One dinner from last week. I love one-pan meals. I'll blog this on dinner place.I have my black coffee in front of me.I just ate my egg white-veggie omelet with salsa. YES!The only change from a "regular" morning is no cream in my coffee. Pretty painless, huh?I did stay on the program .. with a couple of deviations: I don't know if I lost any weight for sure as I just final
I had parents who were full of quirky sayings. My dad, being from the south, often said, "If I could only eat one food on earth, I would choose peanuts." (If he'd been from Minnesota, he would have needed to say walnuts.) Another day he'd put milk in that exalted position, but it was always one or the other. In other words, if you had to go on a long hike or be out on the lake fi
If you've been reading along on the blog, you'll know I've made a commitment to lose 10 pounds by Saint Patrick's Day when I always make a vat of potato soup and loaves of Irish soda bread: I've got a routine of exercise and cutting back on food so that I subtract 35,000 calories in 8 weeks. (For instance, no meat 2 nights a week.) No fancy-schmancy (as Sandy would say) diet; n
In St. Paul, there's a high below 1 degree Fahrenheit today. It was -14 degrees when I got up and pressed the button for coffee this morning. I stayed home, cried throughout the inauguration, and did what any self-respecting, frozen food blogger would do. I made beef burgundy...or boeuf bourguignon... If you can spell it, you can make it. The inaugu
I had a little too much Christmas. Hm.I am going out on limb here. I'm putting my behind (insert your favorite epithet here) on the line as well as in gear. My current fitness goals include these objectives: lose ten pounds in eight weeks by changing/cutting back on my food intake and to.... put in 30 minutes of aerobic exercise 4 days a week (outdoors when possible)&nb
In the winter, I make a big pot of chili just about every month. (If you follow my blog or are a regular reader - THANK YOU!!!! - you know this.) Leftovers fill the freezer for lunches or suppers before choir on Wednesday nights. I'm happy to make chili for supper for friends with no apologies. I make vegetarian chili, turkey-lentil chili, Texas chili (no beans), Silv
My children (and the rest of my family) know that if they come for Christmas, and only at Christmas, they'll get old-fashioned cinnamon rolls baked fresh for Christmas breakfast. Not the big sprawling gooey caramel-laden gobsters they sell at the mall; my rolls are white, light, and purely cinnamon in flavor. A tiny drizzle of light, powdered sugar-milk glaze is all the top
(A Repeat Post from June, 2011) I love oyster crackers. Maybe it's the salt? The crunch? The ridges? The memories?Despite days of unpacking (still) and rearranging (forever) and gardening, we've still had a few cool evenings and one such night last week, I made, for the first time, one of Dave's favorite soups. Now we've been married thirty-seven years and wh
I do love soup. Ask anyone who knows me. I'm never happier than when a big cauldron is bubbling away merrily on a front (or back) burner. I like fast or slow soups. Vegan, vegetarian, or meaty stews. From scratch, on purpose, or fly-by-the-seat-of-the-pants clean out the frig pots. I love soup for Dave and me, for dinners with friends, or for parties. Last week,
Happy New Year!While I seldom blog recipes from other places, this easy chicken stew from Bon Appétit is luscious and makes a quick change from my typical winter beef or lamb stews. I've made it a time or two for friends, fixing it mostly beforehand, adding the cream right before serving. A scoop of rice and some fresh, sauteéd spinach make for a healthier and well-rounded meal a
More Time will be on vacation for a short time. When I've cooked a bunch more, I'll be back! In the meantime, make my Sparkly cookies. Make merry, friends! Sparkly, Very Sparkly StarsThis not-too-sweet, pie crust-like, melt in your mouth gem is actually a tiny, fluted piece of shortbread showered in white sanding sugar. Regular old white sugar will work just as well, a
Just for grins and giggles, here are some of the links I've enjoyed this season....cookbooks for giftsShine's List of the Best of 2012Best Cookbooks of all TimeEpicurious 10 Cookbooks Worth Giving
"Light One Candle" Peter, Paul, and Mary... This is, for me, the song of the year in view of the loss of our people in Newtown, Connecticut. It's a not new Hanukkah (but is also Christian, Buddhist, and whatever else ) song performed by Peter, Paul, and Mary in a holiday special years ago. The album is available on amazon...and you can also watch a perform
Nothing like the fragrance of rosemary for remembrance filling the house in December. I'm not a cheap cook, but I have always looked for inexpensive ways to provide our daily bread. Raising a house full of kids, I often had no choice. Even today, when we're empty nesters with a bit more funds than when the kids were home, I look for ways to save a bit here and there because it's t
There are meals when the main course is light, delicate -- a brothy-frothy soup or a small piece of white fish with a few vegetables. Or maybe you just have some squash leftover you'd like to make into a pretty "meaty" meal. On the other hand, this would also be a decidedly different and total side for a few great slices of pork loin or a lovely duck breast over the holidays. If
Festive and healthy at the same time is a winning combination. While we often think of holiday meals leaning toward big hunks of meat and baked desserts, it may be just the time we should be thinking of cutting a bit here and there. If you'd like a gorgeous December salad that's colorful and filling without being heavy, try this little plate of love. There's plenty of shrimp (I b
I don't know if Friday Night "Dinner and a Movie" is still on. Last time I tuned in, it offered decent film viewing as well as little vignettes and cooking segments presented by talented folk. The music was the late 40's jump tune (Louis Thomas Jordan), "Beans and Cornbread!" Loved it. I don't know what it is about the phrase... Once you hear it, you just start walking ar
I've never heard of porridged eggs, though my experience is that very little is truly new. We've just lived too long. For a few weeks, off and on, they kept coming to me. I love the idea of oatmeal because I know my body, my heart, needs whole grains and oatmeal's tops. (Read about the great oat here.) But I also find that I operate better (and eat less) during th
"Can she bake a cherry pie, Billy Boy, Billy Boy? Can she bake a cherry pie, charming Billy?"She's a young thing and cannot leave her mother.... is poor Billy's lament. She can, however, bake a cherry pie quick as a cat can blink an eye! (Click on above link to hear the song; guitar chords included.) I was just minding my own business. I had stuck the hot cherry
Made in a deep, heavy 8 quart cast iron pot with a lid (Dutch oven)Last year around this time, I made a pot roast with big pieces of butternut squash and halved onions in the oven. A day later I took the leftovers, including the gravy, and made stew. Stew from leftovers is definitely an improvement over freshly made stew. There's a deeper, fuller, and more flavo
"Get Mother to help." As my family well knows, there comes a day in November (December is just too late) when I do nothing but bake cranberry bread. We have it for Thanksgiving morning breakfast, take a loaf or two to friends, and then have one squirreled away in the freezer for Christmas morning as well. I make a fun production out of the day (no other activities, favorite
Make this soup on Friday and curl up on the couch to watch the first Christmas Movies!If you kept or froze your turkey carcass from Thanksgiving and aren't quite sure what to do with it, this is your method for soup. While it looks like a recipe, it's merely a method and you must yourself judge which ingredients you have or want to add; it's all about flexible. Note the options of using your left
