November 28, 2015

Leftover Cranberry Sauce Frozen Fool

Leftover Cranberry Sauce Frozen Fool

I love cranberry sauce—tart, sweet, toothy and uncomplicated, I always look forward to leftovers after big holiday meals. I don't really eat it during the meal because it tends to get touchy with other savory things on my plate and mixing sweet and savory is one of my few culinary peccadillo's.
However, leftovers are terrific and easy to come by since not many appreciate the garnet-hued side as much as I do.

It's delicious straight out of the container as a sweet snack but this year we have so many leftovers and I want to make sure I don't forget it. So I'm making fools and putting them in the freezer. Fools are like a layered sundae with cooked or pureed fruit and cream or custard. So good and I bet you have some spare whipped or heavy cream. You don't even have to be neat about it because it's just for you to sneak at night tucked under a blanket watching the breathtakingly corny White Christmas, marveling at Vera Ellen's incredible legs and suspending disbelief at the huge gap in ages between Bing Crosby and Rosemary Clooney.

Leftover Cranberry Sauce Frozen Fool

Makes 3 large or 4 smaller

1 cup cranberry sauce
1 cup heavy cream
1 tablespoon powered sugar
Lidded jars (mine are 16oz - 8oz would be even better)

Whip cream and sugar together until peaks form. Alternately layer cranberries and whipped cream (about 2 tablespoons each at a time)in a jar, cover with plastic wrap  and tight lid. Freeze until solid. Thaw 15 minutes before digging in.

November 18, 2015

Dig In

My soup post is featured in Tidal Labs round-up of Thanksgiving recipes (one of which is a delicious sounding Rosemary Mushroom Stuffing) so Bear and I shared a few potato chips to celebrate. Then he pulled the bag out of the garbage to make sure all crumbs were consumed. Waste not, want not.

November 12, 2015

Roasted Carrot Salad

Roasted Carrot Salad with Yogurt Dressing and Pepitas

Have you been seeing the effects of the California drought in the produce aisle like I have? The heads of romaine have been leggy and pale for months now. I'm so used to getting whatever I want, vegetable-wise, whenever I want it that having to adjust my meal to account for it has been a shift. Traditional Caesar salad becomes kale salad, spinach stands in for romaine and beet greens for arugula. Not ideal but it works and reminds me that more than ever we're all affected by what's going on in other parts of the country (or world). Now I hear they're in for massive rain so that will pose its own hazards to farmers. My heart and stomach go out to them.

So increasingly I look to what's being grown around here and carrots are an easy one. These are from Featherstone Farms and they are so good. You can usually find them at local co-ops. I got a winter farm share from them last year and while I'll admit I got sick of turnips and rutabagas, I never got tired of their delicious carrots.

Here's how I'll use them this Thanksgiving—roasted with cumin and maple syrup and served on a bed of whatever looks good (hoping for arugula but these would also be good without any greens at all) with crunchy pepitas and a cool creamy yogurt dressing. A more interesting salad to add to the healthier sides that are, increasingly, what our crowd loads on their holiday plates.

Roasted Carrot Salad

serves 8 as a side dish

2 lbs small carrots (about 10 medium)
2 teaspoons cumin
4 tablespoons maple syrup
1 teaspoon kosher salt
2 tablespoons olive oil
Handful of roasted, salted pepitas

1/2 cup plain yogurt
1 teaspoon dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon cumin
2 tablespoons fresh lemon juice
2 tablespoons olive oil

Preheat oven to 400º.
Peel and trim carrots then cut lengthwise into halves or quarters (depending on size). Toss with cumin, salt, maple syrup and olive oil and place on a sheet pan so they don't touch. Drizzle any remaining syrup/oil mixture over top. Roast for 25 minutes or until tender and a little brown (cooking time will depend on carrot size).

Cool to room temperature and place on a bed on bite-sized greens. Sprinkle with pepitas and spoon dressing over the top.

October 26, 2015

Curried Squash Soup with Whipped Yogurt

Curried Squash Soup with Whipped Yogurt

"Thanksgiving in Nantucket" was the title to the glossy spread in my November, 1993 Bon Appetit and it played right into the preppy fantasy I had been nurturing since reading The Preppy Handbook in seventh grade and The Great Gatsby in ninth. God help me.

October 19, 2015

Mojo Verde

This super-flavorful, bright and mildy spicy mojo is comprised of cilantro, chilies, cumin, garlic and lime. It's excellent on roasted meats, potatoes, eggs, tacos and my dear old dog's dinner.

September 29, 2015

Pitch: Hit the Farmers Market on a Tuesday

Here in Minneapolis we have a huge Farmers Market that on weekends has three blocks of vendors offering vegetables, fruit, plants, cheese, meat, eggs, flowers, olives and all kinds of crafts and local foods. It's awesome, no secret and attracts mobs of people, so many that it can be hard to walk down the aisles.

September 17, 2015

8 Bananas

There they were. Waiting patiently on the counter. Perfectly ripe. Forgotten. Ignored. Thrown over for watermelon, berries and that rare bird—affordable organic grapes. 

August 25, 2015

Roasted Corn and Tomato Crostata

Roasted Corn and Tomato Crostada

Fall is time for fresh starts. Back-to-...well, not school anymore for me although that's a tempting option with its tidy structure and respectable nature. If only it were that simple.

August 15, 2015

Pitch: The Best Way to Reheat Leftover Pizza

The Best Way to Reheat Leftover Pizza

Best Way to Reheat Leftover Pizza

I don't usually use the word "best". It sounds arrogant and I'm always open to the possibility that there might be a better way to do things. I'm open-minded that way. Give me a well-reasoned explanation for your perspective and I might very well change my mind. 

August 8, 2015

Pitch: Salt Your Watermelon

Salt Your Watermelon

Last spring break we rented a house in Hawaii with some good friends and spent a week beaching and sunning and eating lots of fresh fish and shave ice. They have two sons that are roughly the same age as our daughters so it's like a family vacation but with less bickering.

June 19, 2015

Food52 Community Pick

Well, this makes my day. My favorite food site in the world, Food52, picked one of my recipes as a "Community Favorite". I'm thrilled because I love this site and the wonderful people who put it together. It's a true cooking community, stylishly presented, without the ragtag look and annoying ads and pop-up videos of some other sites. The articles and recipes are smart, inventive, real and fun. Yes, I'm a fan.

And just look at that great photo of my recipe, Puttanesca Panzanella!

June 7, 2015

Salmon with Cilantro Sauce and Cauliflower "Rice"

Grilled Salmon with Cilantro Jalapeño Sauce and Cauliflower "Rice"

I don't know what other people's experience is caring for someone with cancer but mine has been a surprise. I think I expected Mike to be pensive while the two of us have misty-eyed meaningful discussions. But our actual conversations have been kind of one-sided with Mike being, frankly, crabby, demanding and not necessarily um...linear in his thinking.

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