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Showing posts from July, 2006

Cooking from the Archives in July

A Veggie Venture's Favorite Summer Vegetables & Salads

Tomato & Zucchini Salad ... though really, any vegetables with crunch would do ... a staple this summer as well as last ... just veggies tossed with green onion, a bit of cheddar, fat-free Italian dressing and fresh basil






Chipotle Chickpea Salad ... this time with black beans (what grocery store only carries organic chickpeas at 3X the price? that would be St Louis' Schnucks ... ) and bulked up with corn and sweet peppers, a great summery salad, just a touch of heat from chipotles in adobo sauce





From the Kitchen Parade summer archives

Rhubarb Country Cobbler ... made with Minnesota's gorgeous fresh rhubarb (frozen works too) ... a simple unadorned cobbler ... in fact, making it again for the first time in a long while, I wondered if it might need lemon zest or cinnamon ... but no, it's perfectly simply and perfectly delicious ... this received grins and groans, all around ...




Berry Baby Backs ... delicious baked…

Kitchen Parade Extra: Fruity Gazpacho & Summer Fruit Salad ♥

Will you please just trust me on this one? This is a gazpacho like you've never had before ... and utterly completely spectacularly "summer". Packed with the sweet of fruit and the savory of vegetables, it's so special that it can be a starter, an entree and even ... yes, dessert. And ... kids and grown-ups BOTH eat it up!

Find the recipe in this week's Kitchen Parade column.




(c) Copyright 2006 Kitchen Parade

More Matters: Fruits & Veggies

Remember the pithy wisdom of 5 a Day? Forget it. It's not enough, not anymore.

When it comes to fruits and veggies, More Matters.

(Isn't it too bad that "veggies and fruits" doesn't slip off the tongue, or down the throat for that matter, more easily?)

So says the Produce for Better Health Foundation (PBH), which in 2007 will launch a big new campaign to encourage the consumption of more fruits and veggies ... what a good idea, yes?!

(Who the heck is PBH? I wondered, too. It's a trade group that represents "growers, shippers, packers, merchandisers, commodity boards, trade associations, food industry organizations, health insurers, health professionals and retailers". That means it's all about promoting the produce industry ... you know, creating demand for produce, selling more produce, developing new markets for produce. But hey, at least it's not tobacco or gambling or ...)

The new campaign will match up with the new USDA dietary guidelines …

Amaranth Greens ♥

Setting: The wonderful St Paul downtown farmers market, which evoked a wistfulness for the Ferry Market in San Francisco, even if I've never been ...

Farm Stand Sign: "If you like spinach, you'll love amaranth!"

Thought Number One: "Ooo! Something new!"

Thought Number Two: "Weekend Herb Blogging" at Kalyn's Kitchen!

According to Wikipedia, amaranth greens go by lots of names, chinese cabbage, hinn choy, yin tsoi, callaloo, tampala and quelite.

In my typical online and offline sources, there are virtually no * recipe * references to amaranth greens. Those I found indicated only, "Peppery like arugula or radicchio. Cook like any green."

And so I did! Just garlic and ginger. The red color remains rather than washing away so it would be a great bed for broiled or grilled fish. And it doesn't cook down as much as spinach.

I read that the beautiful purply-red color will withstand a soup. I did make a batch, but with chicken stock so it didn&#…

King Hill Farms Simple & Sublime Beets ♥

My favorite way to truly savor that first hot beet, so simple, so sublime.
From the size of the collection of beet recipes alone, it'll come as no surprise that there's a specialspotinmypalateforbeets. But this recipe (if you can call something so supremely simple such) has changed my beet-cooking habits forever.

You see, every few weeks, I roast a potful of beets, this isMy Favorite Way to Roast Beets, usually while busy in the kitchen with supper but never intending to eat them til the next day or later.

Now, forever more, as soon as they're cooked, I shall slice one warm beet, sprinkle the slices with good salt and sweet paprika, dab them with butter. Then I'll sit, better to observe the paprika and beet juice swirl orange-magenta with golden whorls of butter; then, only then, will I sllllooooowwwwwlllllllllly savor every bite.

Many thanks to Kathy Manson from King Hill Farms in Brunswick, Missouri whose family custom harvests Missouri's native pecans, for sha…

Kitchen Parade Extra: Refrigerator Pickles ♥

During summer's heat like this week's 100-degree temperatures, it's so easy to keep big jars of "no canning required" refrigerator pickles ready and waiting in the frig -- they'll keep for a couple of weeks, if they last that long! [Of course, power would help, something that's been absent at my house and in soooo many St Louis homes for 48 hours and counting ... a good reminder, if a sweaty and inconvenient one, that we just don't, really truly, control the 'light switches' ...]

This week's Kitchen Parade column features two recipes, one with cucumbers and peppers and another with Brussels sprouts. Both are quick 'n' easy, fresh 'n' flavorful ... and low-cal and low-carb!


(c) Copyright 2006 Kitchen Parade

Fattoush: Lebanese Veggie Salad ♥

2011 UPDATE

I finally figured out what a "real" fattoush salad is --
and the pita chips are definitely required!

See my new post and recipe at

Fattoush (Traditional Middle Eastern Salad)
.

Perfect Rhubarb Pie ♥
Annie Dimock’s Straight-Up Rhubarb Pie

Today's favorite pie recipe: All-rhubarb pie recipe from pie master Anne Dimock. Perfect balance of sweet and tart and cinnamon. My 'go-to' recipe for plain rhubarb pie although it's hardly 'plain'.
~recipe & photo updated & republished 2013~
~more recently updated recipes~
As a pie-maker since age 16, I couldn't resist Anne Dimock's book Humble Pie: Musings on What Lies Beneath the Crust when first published last year. Over the winter, I slowly nibbled through the chapters, savoring every page, considering apples and blueberries and rhubarbs, wondering if I might ever — ever ever ever — attain Pie Queen status.

But it took timing — her Straight-Up Rhubarb Pie being published in the New York Times Sunday Magazine and a big supply of Canadian Red rhubarb (many many thanks to my Auntie Meryl!) — to help me deliver three perfect rhubarb pies in all of two weeks.

The first pie, we groaned with pleasure. The second pie, we ate in silent appreciation…

Kitchen Parade Extra: Blueberry Sour Cream Pie ♥

When I was a girl, blueberry picking was an all-hands endeavor at the summer cottage in the Whiteshell of Manitoba. "No picky-no eaty," Nana would admonish as she led all the aunts and cousins into the rocky woods to brave bears and skeeters to gather buckets of wild blueberries.

So there's a special spot in my palate for the northern orbs of summer ... and while wild berries are a rare treat these days, during the season I'll buy pint after pint (after pint) of berries as long as they last at the supermarket.

And pie ... well, there's nothing like blueberry pie, especially this Blueberry Sour Cream Pie that's featured in this week's Kitchen Parade column. It's worth a pint or two ... or three.

(c) Copyright 2006 Kitchen Parade

Carrot & Sesame Salad ♥

Recipe & photo updated in 2007
I'm a complete sucker for simple vegetable salads made with everyday ingredients 95% likely to be already on hand.

So what Michelle from Je Mange la Ville calls an "actually tasty carrot salad" was a shoe-in. And it is, indeed, actually tasty. Very tasty. And perfect for adding to a lunch- or light supper- salad plate.

NEXT TIME I'll make a double batch, one for supper and one for the frig, especially since its character improves overnight.

FOR THE RECORD This recipe has also been published in the July issue of Sauce, St Louis' great food and restaurant magazine, along with this from Orangette and this from MattBites.

2007 Photo Update: This year, I used black sesame seeds (dramatic-looking, aren't they?!) and added a few sunflower seeds. Very good!

FROM THE ARCHIVES How about sneaking carrots into breakfast? Try Carrot & Fruit Oatmeal Slump and Hearty Heart-Loving Muffins. Heck, try both! They're both in the Recipe Box.

CA…

Kitchen Sleuth: What Is This Pan?

Even the good folks at my favorite kitchen shop are stumped by this pan that another customer found when cleaning out his mother's attic.

Does anyone know what it might be?

It's about three inches deep and looks like a standard skillet except for the raised center with a dozen or so small holes, perhaps for steaming?


The only markings are on the underside of the handle. It reads "Made in England". Just to the right is a small circle with the numeral "4".





There are some wear marks on the underside of the pan, as if it might fit into another pan like a double boiler.







So, my foodies, What Is This Pan?????


(c) Copyright 2006 Kitchen Parade

Spring & Summer Sliced Salad ♥

Today's concept salad: One of my very favorites, using Italian-style vegetables with a slight 'bitterness' in their taste, rounded and sweetened with a simple mustard-y vinaigrette.
~recipe & photo updated 2010~
2006 Original: Orangette calls it "Sliced Spring Salad". Gluten-free Girl calls upon its restorative, if habit-forming powers. Food Musings calls it to-die-for (and Mr Food Musings had double helpings).

Me, I'm happy to add this easy, quick, fat-with-flavor but light-in-weight salad to a spring- and summer-salad arsenal. I've made it a dozen times in April, May and June and can attest that it's both filling and satisfying, the perfect salad meal for a hot summer night and a lovely side salad with grilled pork and broiled fish. Orangette is right, however, about it being good especially good spring fare. Its ingredients are readily available in supermarkets when the weather turns warm but before the farmers markets fill with local, hours-from…

Kitchen Parade Quick Supper Extra: Italian Sausage with Grapes & Greens ♥

It's a taste treat, no doubt, Italian sausage, paired here with grapes and greens in a quick supper that works on the grill in summer and cooked stove-top year-round ... and it's featured in this week's Kitchen Parade column!






(c) Copyright 2006 Kitchen Parade

Roasted Asparagus with Balsamic Vinegar ♥

Roasted asparagus is one of spring's great delights. In this recipe, peel 'stripes' of asparagus skins off the spears, this helps the balsamic vinegar absorb into the flesh.
~recipe & photo updated 2011~
~more recently updated recipes~
2006: The asparagus just keeps coming and coming . And I keep cooking it and cooking it! This is another simple treatment, just thick-stemmed asparagus with a tablespoon of olive oil and a tablespoon of balsamic vinegar, roasted. It tasted great -- and was so easy to make.

TO PEEL OR NOT TO PEEL I rarely peel the skins from asparagus stems, it's just never seemed necessary. But tonight I tested the flavor both ways. Those that were skinned a bit, in stripes, soaked up more balsamic vinegar flavor. I'd recommend the extra step.

NUTRITION NOTES You'll use piles less oil for roasting if you'll only take a minute to measure out a tablespoon of olive oil and then use your hands to roll the spears around in it. When I watch co…

Roasted Carrots with Dill ♥

Roasted carrots ... sounds kinda wintrish for a seasonal cook, right?

But no, no, NO ... these are roasted carrots tossed in fresh dill .. so as summery as can be!

NUTRITION NOTES ... Roasted carrots shrink up to feel kinda skimpy. What you see in the picture is supposed to be four servings ... but is four smallish servings. Make sure that there's another vegetable or a big salad to fill hungry tummies.

NEXT TIME ... I want to experiment to see how more / less fat affects the roasting time. The recipe I used said 20 - 30 minutes, these roasted for 45 and still weren't quite done. (And of COURSE I dropped the fat.)

FOR THE RECORD ...
This is another contribution to ARF Tuesday at Sweetnicks.This is the first time to use a Y-shaped carrot peeler from Kuhn Rikon. It is small and compact -- that I like -- but otherwise I'm unimpressed.
The info on Amazon says it's not dishwasher safe. The packaging failed to mention that -- and with just one round through the dishwasher, the bla…