Maple Chipotle Drummies - Nov 17, 2010

Maple Chipotle Drummies

Mmmm...these were a football watching snack this weekend. We've posted wings/drummies before, but really, it's a good idea to revisit this tastiness every so often. I just have to say that these are one thousand times better than any wings I've ever had out at a bar or restaurant. Making them at home means we get to control the level of heat, as well as mix up awesome flavor combinations including maple chipotle, among others. It also means we can roast them instead of frying. Food & Wine posted a bunch of wing recipes last winter and they are still my favorites. You should also check out their sweet and sticky, ginger honey, and Thai green curry recipes.

Affogato - Nov 16, 2010

Affogato

Over the weekend, I made a batch of vanilla bean ice cream specifically for the purpose of pouring espresso over it to make this dessert. I used the recipe that came with my Kitchen Aid ice cream attachment, and tweaked it ever so slightly. Instead of using vanilla extract, I used a vanilla bean, which I split to scrape the seeds, putting both bean and seeds in the custard to infuse. I threw in four whole coffee beans to lend subtle flavor to the custard as well. All of these assorted beans I removed before freezing the custard. Once the ice cream was done, all I had to do was brew some espresso and pour it over the ice cream for a super simple and tasty treat. It's like a root beer float's sophisticated Italian aunt.

Baked Sugar Loaf Radicchio - Nov 15, 2010

Baked Sugar Loaf Radicchio with Sweet Potatoes

Since Sugar Loaf Radicchio was completely new to me, I took a cue from the HVF newsletter and made this baked casserole. First I chopped up the radicchio and sweet potatoes. I mixed these two together and filled a ceramic casserole dish. Next, I poured about 3/4 cup of cream over the veggies and topped with toasted bread crumbs, pine nuts, and Pecorino-Romano cheese, and seasoned with salt and pepper. I baked this in a 375 deg oven for about 45 minutes. The radicchio's flavor is that of a bitter green, very similar to endive, so this bitterness combined with the sweetness of the potatoes and creaminess of the cheese and cream made for a complex and tasty dish. Nick is a huge fan of the bitter greens and really enjoyed this. I must say, I am a fan as well.


Snow Day!

In very exciting news, Minneapolis got a ton of snow on Saturday! Nick and I took advantage of being 'snow bound' and totally piled on the blankets and had a cozy weekend of watching football (yeah Badgers!) and Battlestar Galactica on Netflix. Even though everything is melting now, I am so excited for the cross country ski season ahead of us. The first big snow always makes me a little giddy. I hope you all had great weekends.

Cashew Veggie Stir Fry - Nov 11, 2010

Cashew Veggie Stir Fry over Jasmine Rice

Last night I decided to pull out the wok. It's been a little while since we've used it but I thought it'd be perfect for tackling a big pile of veggies. I used 3 medium carrots, 2 beauty heart radishes, 3 small onions, 2 very small heads of broccoli, and 2 small heads of baby bok choy, along with 2 handfuls of cashews. Once I chopped everything to it's desired size and separated the stalks from the leaves of bok choy, I heated up 3 tbsps of grape seed oil over high heat in the wok (this oil is better for frying than olive oil because of it's smoke point). When this was smoking hot, I added the veggies in this order: carrots and radish slices; onions; broccoli; bok choy stalks; bok choy leaves. I also tossed in the cashews towards the end and added some tamari for seasoning. Once the veggies were cooked, we piled them into big bowls of jasmine rice and enjoyed a fresh and vibrant stir fry. The veggies were still 'al dente' and retained some crispness as well as their delicious flavors because I followed my stir fry rules...high heat, short cooking time, proper veggie order (those that take longest to cook go in the wok first). Works every time.

In other news, I just spent the better part of the afternoon organizing some kitchen shelves. Why am I so bad at staying on top of kitchen clutter? At least I feel a little better now, although I'm not sure my clean shelves will stay that way for long. I really am a horribly unorganized person.

Brussels Sprouts Salad Two Ways - Nov 9, 2010

Variations on a Theme

"Two ways" might be a stretch, since the only difference between the bowls is the topping. Nick wanted some smoked trout on top of his salad, and I opted for some Pecorino-Romano cheese. So there you have it. This can be categorized as another autumn salad meal. We used Trader Joe's Harvest Grains Blend which includes Israeli style couscous, orzo, baby garbanzo beans and red quinoa, for our grain base. To this we added a little chopped bacon, some Brussels sprouts (both the sprouts and the leaves), and toasted walnuts. We added a some fresh orange zest too. We came across this amazing flavor combo at Bar La Grassa a couple weeks ago in a gnocchi dish, loved it, and promptly decided to copy it in our home kitchen. Next time you're making anything in the cabbage family (broccoli, cauliflower...) add some orange zest and give it a try.

White Beans with Sausage and Kale - Nov 8, 2010

White Beans with Kale and Sausage

I was craving this combination after seeing it in soup form on a menu recently. Since I didn't have time to make soup, I decided to make this dry. I made sweet Italian sausage meatballs and fried them up. Next, using the fat rendered from the sausage, I tossed the kale into the pan to wilt a bit. After a few minutes, I returned the sausage to the pan, along with the cooked beans and warmed everything together. We topped our bowls with toasted breadcrumbs and Pecorino-Romano cheese.

Replenishing Sodas - Nov 7, 2010

Soda Fixings

Over the weekend I made a couple of batches of infused simple syrups for soda making. The first is an old favorite from Bon Appetit (although I have yet to find the recipe online), Thyme Pink Peppercorn, which is a great spicy, herbaceous blend including cloves and star anise in addition to those flavors mentioned in the name. I was able to use some thyme from the yard despite a few hard freezes that have left a rather barren landscape outside. For the second, I tried my hand at punching up my standard ginger soda by including toasted coriander and a black cardamom pod along with the chopped fresh ginger. I really like the result. It reminds me a little of Vernors Ginger Ale, which has a unique flavor among store bought ginger ales. The cardamom is subtle, which is what I wanted, but I might add just a little more next time. The coriander brings a nice citrus-y brightness. Infused simple syrups are so much fun. Just add some soda water and you're set. Of course, various spirits can be added too, to make a great cocktail. Cheers!

New Delivery - Nov 4, 2010

Lovely Veggies

I have just picked up our latest box of veggies from Harmony Valley and I am excited. Pictured above are some of the goods, including: beauty heart radishes (aka watermelon radishes); broccoli; Brussels sprouts!; lacinato kale; sugar loaf radicchio; beets; garlic, and carrots. Veggies not pictured include baby bok choy; sweet potatoes; butternut squash; salad mix; and spinach.

Can I just say yum? I am giddy with delight that we got some Brussels sprouts because I love them. I am also excited to make something with the sugar loaf radicchio, which is a new veggie for me. This week's newsletter has some fantastic ideas for how to prepare all of these guys and I'm looking forward to giving some of the ideas a try.

As always, thank you to the hard working crew over at HVF that puts these veggies on our table, and ultimately in our bellies.

Cranberry Wild Rice Salad - Nov 4, 2010

Warm Wild Rice Salad with Kale, Cranberries, Walnuts and Bacon

Here it is, another autumn salad. I have been following my 'golden ratio for autumn salads' when whipping these up. This includes roughly 2 parts grain of choice to 1 part green of choice to 1 part protein of choice (which often ends up being some combination of nuts/meat/cheese/beans for me). This formula allows for countless possibilities when creating dinner. Last night I came up with wild rice for my 'grain' and kale for my 'green'. My 'protein' ended up being a slice and a half of chopped cooked bacon, a handful of toasted walnuts and, just for good flavor, a handful of dried cranberries. I mixed all of this up together and made sure it was heated through before serving. It was delicious with the earthy, smoky flavor of the rice mixing with the rich walnuts, salty bacon and sweet cranberries. The kale added just a hint of bitterness to round everything out. Very satisfying.

Garbanzo Bean Curry - Nov 3, 2010

Garbanzo Bean Curry with Carrots, Potatoes and Broccoli

While perusing the Kitchn last weekend, I came across this recipe and it sounded perfect for dinner. I have made many a curry in my day, and I like almost all of them. This recipe was interesting because it seemed to be a combination of a Thai coconut milk-based curry, and an Indian tomato-based curry. I worried a bit at first thinking the finished product might have conflicting flavors, but upon tasting it I realized all this worry was completely unfounded. It was amazingly tasty with a nice richness from the coconut milk and a good tangy heartiness from the tomatoes. I substituted broccoli for the cauliflower called for because it's what I had on hand. If I make this substitution again, I would add the broccoli a little later in the cooking process since it cooks faster than cauliflower. Other than that, my only recommendation is for you to give this recipe a try.

Indian Spiced Tofu Scramble - Nov 2, 2010

Indian Spiced Tofu Scramble with Broccoli Romanesco and Yukina Savoy

If this looks familiar to anyone it's probably because I have made this recipe before. In fact, I found it posted awhile back on the blog and seeing it inspired me to have another go at it. The original recipe can be found here. This time, instead of using the cauliflower and spinach called for in the recipe, I used Broccoli Romanesco and Yukina Savoy from our most recent CSA delivery. It turned out deliciously and I quite enjoyed eating this rendition of it as much as my first go around. It's currently my favorite thing to do with tofu.

Pumpkin Rolls - Oct 29, 2010

Pumpkin Rolls

I finally got around to making a batch of these just in time to post for a little Halloween treat. The recipe is courtesy of the Kitchn and it's a good one. One thing I question, however, is how do people get cinnamon rolls done in time for breakfast? I started these the night before and they still didn't get out of the oven until slightly after noon. Not that I have a problem eating these at any time of day. Happy Friday to everyone and have a fun Halloween.

Cheers!

Quinoa Squash Gratin - Oct 26, 2010

Quinoa Squash Gratin

Nick found a recipe for a squash gratin online somewhere which I used for inspiration, but didn't really follow at all. I ended up roasting my squash in the oven until it became soft. Next, I scooped out the squash flesh and mixed it in with about 2 cups of cooked quinoa, some crumbled feta cheese, salt, pepper and smoked Spanish paprika. I eyeballed all of this, people, so I have no exact measurements to report. Once this was mixed to my liking, I spread it out in a 8 x 8 inch pan, sprinkled a mixture of toasted bread crumbs, pepitas, parmesan cheese, salt and pepper on top, and broiled for a couple of minutes. It was a little bit of an experiment, but the flavors worked well together and it filled our bellies, so no complaints here.

Warm Farro Salad with Sherry Mushrooms - Oct 25, 2010

Warm Farro and Spinach Salad with Sherry Mushrooms

Okay Dinner Clubbers, I did do some cooking over the past few days so I have some things to update here on the old blog. First up is this little autumn salad. I combined a couple favorite recipes together to come up with this dinner. The sherry mushrooms are a favorite around here and usually served over toast with a poached egg. This time, I prepared the mushrooms as usual, by sauteing in butter and oloroso sherry. Next up I cooked the farro. Once that was cooked, I stirred in the mushrooms, some toasted walnuts, and a handful or two of fresh spinach leaves. I mixed everything together over low heat, just to get everything combined and to wilt the spinach slightly. This I seasoned to taste with salt and pepper. I like the idea of warm, grainy autumn salads that incorporate some fresh greens, or other cooked fruits and veggies. This might be a recurring theme in the next few weeks.

New Veggies - Oct 21, 2010

CSA Delivery

I just picked the box up and found these lovely treats inside. Identification is as follows: Escarole? This looks like lettuce, but the newsletter states it is a broad leaf endive; red radishes; yukina savoy; onions; broccoli Romanesco; sweet potatoes; kale; and delicata squash. Veggies not pictured include carrots; salad mix; arugula; and broccoli.

I must admit I've been in quite a rut lately, hence the lack of posts recently. I spend the past two weeks painting our kitchen, which meant it was the last room in which I felt like spending any more time. I am hoping that these new veggies, along with our latest issues of Bon Appetit, Food and Wine, and Cooks' Illustrated, all of which arrived in the past week and a half, will help motivate and inspire me to get cooking.

As always, a wholehearted thank you goes out to everyone at Harmony Valley Farm for providing us with such delicious vegetables.

Cardoon Gratin - Oct 18, 2010

Cardoon Gratin

Another (delicious) use for the cardoon from Harmony Valley. I quite enjoyed this vegetable baked in cheese. As usual, I boiled the cardoon first, which is supposed to remove the bitterness. Despite it's reputation, I must say I did not experience any bitterness with this veggie...maybe because I boiled it. Anyway, after boiling I tossed the cardoon pieces into a baking dish with a little salt, pepper, smoked Spanish paprika, pine nuts and olive oil. Next I layered on the cheeses: fresh mozzarella, smoked provolone, and grated Pecorino-Romano. I baked this in a 400 deg oven until the cheese was melted and starting to brown, about 25 minutes. The result was very tasty with the nutty flavor of the cardoon accented by the pine nuts and complimented by the cheese.

Cardoon Fritters - Oct 11, 2010

Breaded Cardoon Fritters

The adventure continues, Dinner Clubbers. Over the weekend we fried up some bits of our new found veggie. This cooking technique almost always turns out well, and it gave us a chance to pull out the Fry Daddy (or in our case, GranPappy). Again I was impressed by the mild and nutty flavor of the cardoons. They also have the perfect texture: soft, but with just the right amount of resistance upon biting into them. The recipe we used had us boil the cardoons first, then dredge in flour, egg and breadcrumbs. I added a bit of salt and pepper to the breadcrumbs and would do a little bit more seasoning in the future. These might also be good with some freshly grated parmesan mixed into the batter prior to frying. Ultimately, the mildness of this vegetable makes it an excellent foil for mixing with stronger flavors, which we have plans to do...

Chicken and Cardoon Stuffed Squash - Oct 8, 2010

Squash Stuffed with Chicken, Cardoon, Rice and Smoked Provolone

After receiving my cardoon and the helpful instructions from HVF, I promptly included some with last night's dinner. While the squash was roasting, I cleaned, chopped and boiled the cardoon. Once this was finished I mixed it with roast chicken, leftover brown basmati rice and grated smoked provolone cheese. I also added a little oregano, salt and pepper to this mix. It went into the roasted squash and cooked all together for another five minutes or so. It was quite tasty. The flavor of the cardoon was soft and nutty, reminiscent of sunchokes. It was not bitter at all and added a nice texture to the stuffing. I am so far enjoying my experimentation with this new-to-me veggie. Stay tuned for more to come.

Recent Delivery - Oct 7, 2010

Fresh Veggies

I have been having trouble staying up to date with my blogging of late and I apologize. So, without further ado, here are this weeks veggies. We got a lovely assortment including lemongrass; carrots; *cardoon*; broccoli; radishes; squash; peppers; and chard. Let me confess that I raced to my pick-up site yesterday and was the first one there just so I could get my hands on that cardoon, which was a very limited choice item. Apparently it is related to the artichoke, but it looks like celery on steroids. The Farm is growing it as a test batch this year. It is something completely new to me and I am so excited to get a chance to try it. All of the other veggies look amazing as well.

Veggies not pictured include spinach; salad mix; and baby beets. Thank you to Harmony Valley for what is sure to be a grand kitchen adventure!

Chili - Oct 5, 2010

Three Bean Chili with Pork

I was craving chili over the weekend due to a combination of the cool weather, watching football, and seeing chili on a restaurant menu that I didn't end up ordering. So, on Sunday afternoon I threw a motley crew of pantry items into the crock pot and let that marvelous appliance work it's magic. Into the pot went black, pinto and red kidney beans; a bunch of chopped red peppers from our farm share; the remainder of the ripe tomatoes; a tiny bit of ground pork dug up from the nether regions of the freezer; chopped onions; water; and various and sundry spices. This concoction happily bubbled away all afternoon and made the kitchen smell amazing (much better than the fresh paint smell from a recent coat of ceiling paint). We supped on big bowls topped with freshly grated smoked provolone cheese. It was so good it almost made up for both of my teams loosing close games over the weekend. Almost.