Pat Cooks and Bakes

Mc Cormick Flavor Forecast for 2012

2012-01-23T10:10:00.000-08:00

McCormick has identified 6 major trends for 2012 by assembling a group of culinary professionals from around the world over the course of a year. Last week Ellen Gibbs, Principal Food Technologist, presented their findings to a group of Minneapolis consumer and food professionals. This year is the first time they took a world-view in their research since McCormick is used in over 100 countries. In addition we were able to taste representative samples from each category. For more details on their results and recipes go to www.flavorforecast.com

TREND: Honoring roots. Authentic flavor with modern flair such as cumin with sofrito

TREND: Quest for the ultimate. Quality ingredients, flavors and textures such as Lemon Tart with Meyer lemon, lemon thyme and limoncello

TREND: Vegies in Vogue. Fresh seasonal vegetables with new techniques and spices, eggplant with honey and harissa, squash with red curry

TREND: Simplicity Shines. Back to basic clear flavors. Vanilla with butter (what's better?), ginger and coconut

TREND: Flavorful Swaps. Balancing bold flavor and healthful foods. Little changes leading to big results. Red tea with Cinnamon and Plum, grapefruit with red pepper

TREND: No Boundaries. Blending new ideas and ignoring the confines of traditional "rules". Freedom to explore. Sweet soy with tamarind and black pepper, blueberry cardamon and corn masa

This is a very brief review of their findings. These findings are a catalyst for future product and menu development. One of their surprise findings is that food lovers around the world have a lot in common.

Two of my favorite flavor combos from the samples were Squash, Red Curry and Pancetta Sweet Potato Chips and Red Tea, Cinnamon and Plum Flavored Chewy Taffy.

Some of these flavor combinations are only available in commercial applications but watch for new flavors at the supermarket or try some of these combinations youself!

Warm Day with Clouds- Need Sunshine Vitamin D

2012-01-16T14:08:00.000-08:00

Minnesota along with most of the country this winter is experiencing record warm temperatures. Usually the end of January is the coldest week of the year and the days are crisp, bright and shiny. Even so it is almost impossible to get enough Vitamin D from sunshine in the winter in the northern parts of the U.S.

Vitamin D is called the sunshine vitamin because our bodiesmanufacture it from a form of cholesterol when our skin is exposed to theultraviolet rays of the sun. In the south, ten to 15 minutes of sunshine 3times a week produces enough to meet our requirement but with increased use ofsunscreen and air pollution experts feel that Vitamin D supplements arebecoming necessary almost everywhere. In northern parts of the U.S. the levelof the sun is too low to provide enough ultraviolet rays to produce adequatelevels of Vitamin D from November to February. People living in areas above aline drawn roughly from northern CA to New England are included in this group.

Vitamin D is helps prevent osteoporosis in adults andrickets in children. Bone is constantly lost and rebuilt, but as we age itbecomes more difficult for the body to rebuild. Once this delicate balance is upset, bones are more fragile andeasily broken in falls especially after menopause.

Vitamin D helps maintain appropriate levels of calcium andphosphorous in the blood and improves the absorption of calcium into bones.In the United States since the 1930’s most milk has beenfortified with Vitamin D.

Fatty fish such as salmon, tuna and mackerel are rich inthis amazing vitamin but most other good sources have been fortified. Milk,fortified cereals, margarine, egg yolks and some fortified fruit juices are thebest dietary sources. Dairy products can be good sources if they have been madefrom Vitamin D fortified milk but this can be hard to determine.

Here's a comforting dessert for a cold winter's night packed with Vitamin D. Is chocolate a substitute for sunshine? Not really!

ChocolateBread Pudding with Custard Sauce

1 cup whipping cream

6 ounces semisweet chocolate, chopped

1/2 cup sugar

Pinch of salt

4 eggs

1 cup milk

1 teaspoon vanilla

6 cups 1-inch pieces of day-old bread

Heat whipping cream in small saucepan over medium heat untilit begins to simmer. Add chocolate and remove from heat. Let stand untilchocolate melts, stirring once or twice. Cool slightly

Beat sugar, salt, and eggs in medium bowl until mixture iscompletely smooth. Stir in milk and vanilla. Add chocolate mixture and mixwell.

Place bread in lightly greased 9-inch pie pan. Pour milkmixture over bread and let dish stand about 1 hour. Push any bread notmoistened down into the milk.

Heat oven to 325°F with oven rack in middle.

Bake 35 to 40 minutes or until set and a knife inserted nearcenter comes out clean although it will be wet.

Cool on wire cooling rack until serving, or coolto room temperature and refrigerate.

Baking Basics and Beyond, 2nd Edition, 2012 Surrey Books, by Pat Sinclair

New Year: New Plan

2012-01-06T10:42:00.000-08:00

Like almost everyone else in America, I'm resolved to eat healthier food in 2012 and one of the best ways to improve a diet is to add more whole grains. In addition to being healthy, whole grains add flavor to food and help you feel full longer.

An easy way to increase whole grain consumption is to prepare whole grain pasta. I like Barilla Multi Grain pasta. It's not as heavy as whole wheat pasta but still packed with nutrition. Try adding a little whole wheat pasta to basic pasta a little at a time and gradually adjust your tastes.

Brown rice is another easy addition and now can be purchased as quick-cooking and also boil-in-bag. Cooking brown rice requires about 45 minutes so add time to your meal plan or use one of the convenience foods above.

I often add barley to soup because its whole grain goodness adds a chewy and satisfying goodness. Pearled barley has been partially processed to remove the bran so it cooks it less time but it is still high in fiber. Pearled barley can be purchased ground coarse, medium or fine.

Hearty Beef Barley Soup

Makes 8 servings

2 tablespoons olive oil

2 pounds lean beef strips (sirloin,round)

1 cup chopped onion

4 cups sliced fresh mushrooms

2 cups sliced carrots

2 (32 ounce) boxes beef broth

1 teaspoon salt

pepper to taste

2 teaspoons Worcestershire sauce

1 cup pearled barley

Heat 1 tablespoon oil in a largesaucepan and add about half pf the meat. Cook over high heat until browned.Remove and add remaining oil and meat to the pan. Cook until browned and removefrom the pan. Cook the onions in the oil until tender. Add a little more oil ifneeded.

Stir in the barley, mushrooms, carrots,beef broth, salt, pepper and Worcestershire sauce. Return the meat to the panand bring to a boil over high heat. Reduce the heat to low and simmer 40minutes until the meat is tender and thebarley is cooked.

Tip: Use 50% reduced sodium, fat-free beef broth.

This soups freezes well.

2011-12-23T14:12:00.000-08:00

English Trifle has been our Christmas Eve dessert for many years. When the whole family is gathered, I prepare it in a clear glass trifle bowl and line the inside of the bowl with sliced strawberries. This Christmas it will be a table for two so I've adapted my recipe and added it here. Because this makes enough for two meals, Christmas dinner is easy.

Christmas Trifle

You can use leftover pound cake or purchase one frozen and save the remaining for another use. Instead of Pastry Cream, you can also use Bird's Custard Powder to make the pudding. Lots of sherry is important, too!

Serves 2 to 4

4 slices (3/8 inch thick) poundcake

1 tablespoon seedless raspberry jam

2 to 3 tablespoons cream sherry

Pastry Cream (see recipe below)

1/3 cup whipping cream

1 tablespoon powdered sugar

½ teaspoon vanilla

½ pint fresh raspberries

For trifle, spread the jam on eachslice of cake. Arrange the cake in a small glass bowl, breaking to fit, anddrizzle with the sherry. Spoon the warm pastry cream into the bowl. Refrigerateuntil cool.

Whip the cream in a medium bowluntil soft peaks form. Add the powdered sugar and vanilla continue beatinguntil thick. Spoon onto the trifle and garnish with raspberries. Refrigerateuntil serving, at least 4 hours.

Pastry Cream

Makes 1 cup

¾ cup half-and-half

¼ cup sugar

1 tablespoon cornstarch

2 egg yolks

1 teaspoon vanilla

Heat the half-and-half in a smallsaucepan until it almost comes to a boil.

Mix the sugar with the cornstarch in a small bowl. Whisk the eggyolks in a medium bowl, slowly add the sugar mixture and continue whiskinguntil the mixture lightens.

Slowly stir in the hothalf-and-half beating constantly with a whisk. Pour the sauce back into thesaucepan and cook over low heat until the custard thickens. Do not let thecustard boil. (I use an instant read thermometer and cook to 160 degrees F.)

Remove from heat and add thevanilla. Stir until it cools slightly and cover with plastic wrap until needed.

Feast of Santa Lucia

2011-12-14T10:04:00.000-08:00

December 13, the day the feast of Santa Lucia, is celebrated in all of the Scandinavian countries but especially in Sweden and Norway on December 13. This day was thought to be the shortest day of the year as late as the 19th century. The lighted candles symbolize the fire that refused to take the life of Santa Lucia when she was condemned to death. In Sweden, one girl is selected to be Santa Lucia and she wears a crown of candles on her hear. Star Boys also participate in the celebration. Lucia Buns flavored with saffron and cookies are usually served on this day.

Yesterday, my husband and I drove to Central MN to the Valley Troll for a book signing of Scandinavian Classic Baking. The shop owners has invited friends to a feast of cookies, rice pudding and fruit soup. We were fortunate to have "Santa Lucia and Star Boy" join the fun. Santa Lucia shared ginger cookies and after they were tapped by Star Boy with his wand, we made a wish and pressed to break the cookie. If the cookie broke into 3 pieces, wishes will come true.

Scottish Shortbread- Classic and Easy!

2011-12-09T14:02:00.001-08:00

The holiday season is my favorite time of year. Although, the days are very short, the lights on Christmas trees and fronts of houses brighten the darkness. There are many times that I'm standing in a hot kitchen in the summer, alone, while other are out enjoying the day. But this time of year, almost everyone does some baking. Do you try to add one new cookie every year or go back to all your tried and true recipes.

Here's a recipe for Scottish Shortbread from Baking Basics and Beyond that is very quick and easy. You can dress it up by drizzling it with melted chocolate or dipping the ends in chocolate. It's a great cookie to include in a package that is being mailed because it is sturdy and the rich butter keeps the flavor fresh.

Scottish Shortbread

Shortbreadis the most basic cookie—made only of flour, sugar, and butter. Traditionally,the dough was pressed into a circle and cut into wedges before baking, but Ilike to cut it into bars because they are smaller and easier to eat.

Makes 3¹/₂ to 4 dozen bars

4 cups all-purpose flour

1 cup powdered sugar

2 cups unsalted butter

Garnish, if desired

2 ounces bittersweet or semisweet, chocolate

1 teaspoon solid vegetable shortening

Heat oven to 350°F with oven rack in middle.

Beat flour, sugar, and butter in bowl of a heavy-duty mixeron Medium speed until crumbly and evenly mixed, scraping down sides of bowlonce or twice.

Press dough, about ³/₈ inch thick,into an ungreased 15 x 10 x 1-inch baking pan. The dough will not fill thewhole pan. I usually press to fill the width and about ³/₄of the length. Cut into 3 x 1-inch bars, using a pizza wheel. Prick well with afork.

Bake 20 to 25 minutes or until edges are just beginning tobrown. Classic shortbread is very pale. While bars are still warm, cut again.After cutting, the bars can cool in pan on wire cooling rack.

Garnish

Melt butter and chocolate in a medium bowl set over, not in,simmering water, or use a double boiler. Using a fork, drizzle chocolate overshortbread. When chocolate is set, remove the shortbread from pan.

Store loosely covered at room temperature. Do notrefrigerate or the chocolate will loose its gloss.

Baking Basics and Beyond is now available in a second edition that includes color photos. It's a great gift for novice and experienced bakers.

If you Make the Gravy, You're Always Welcome

2011-11-16T14:24:00.001-08:00

Thanksgiving is a holiday about sharing food and fun, whether with family or friends. Many families have traditional gatherings that have been ongoing for years and years. And many hosts include friends who are far from family. If you want to be a guest who is always welcome, volunteer to make the gravy!

Many years ago I learned about making smooth gravy in my college foods classes. Of course, the method concentrated on the science involved but the result was smooth gravy.

Here's my "recipe" for turkey gravy. After the turkey is roasted, remove it from the roasting pan and tent it with aluminum foil to keep it warm. It's easier to carve after resting about 15 minutes. Pour all of the drippings into a measuring cup and allow to settle, the fat will rise to the top. The secret is mixing the flour with fat but not liquid. I have a plastic measuring cup with a spout that pours out the liquid or you can carefully spoon the fat off the top.

For 4 cups gravy, use 1/2 cup drippings (fat only), 1/2 cup all-purpose flour and 4 cups broth or water.

Use equal amounts of fat and flour, allowing 2 tablespoons for each cup of gravy. For liquid, use broth or water or a combination. My mom always used the water drained from the potatoes. I cook the gravy in a 3 quart saucepan. Combine the fat and flour in the saucepan and cook until well mixed and bubbly. Add 2 cups of the liquid and whisk constantly until the gravy thickens. (I find it hard to add the liquid gradually without having lumps form so I add it all at once.) Once it's thickened, add more liquid to the right consistency and season with salt and pepper. After pouring the drippings out of the roasting pan, scrape the browned bits to add after the gravy it's cooked. These bits are bursting with flavor. Preheat your gravy boat and serve velvety smooth gravy with the meal. (If you find lumps in the gravy, just strain it before serving!)

Green Herbs and Blue Grass

2011-11-08T15:43:00.001-08:00

The Desert Botanical Garden located in north Phoenix highlights cactus families and desert plants and something is always blooming. In November they are hosting special events and diverse music groups. The extraordinary glass sculptures by Dale Chihuly glow as you approach the entrance in the darkness.

Last week my husband and I attended and evening of blue grass music and a cooking class featuring fresh herbs from the garden. We purchased dinner featuring the foods prepared by Chef Greg Reynolds during his cooking demonstration. The menu: Herb Rubbed Grilled Chicken Breast, Dry Monterey Jack Risotto and Heirloom Tomato Chopped Salad with Artichokes and Avocados. Herbs were the star of each dish.

Chef Reynolds prepared an herb oil by first blanching fresh herbs-Italian parsley, chives, basil and Greek oregano- in boiling water about 1 minute to set the colors. After cooling in an ice bath, he gently squeezed out moisture and added the herbs to olive oil. After a brief "chop" in an electric blender, he has a fragrant and flavorful oil in a brilliant greeen.

After the class and dinner we sat under the stars and clapped along to lively blue grass music.

Meatless Monday- A Healthy Choice

2011-10-31T16:40:00.000-07:00

The “Meatless Monday” campaign has received a lot of recognition lately and it’s a great way to make changes slowly to your diet: start by planning a meatless meal once a week.

The 2011 Dietary Guidelines for Americans recommend thateveryone increase the amounts of fruits and vegetables in their diets and movetoward a plant-based diet. Although some people have always avoided animalproducts, the many benefits of a vegetarian diet have become more apparent inrecent years as studies have shown that diets high in total fat and saturatedfat increase the risk of heart attacks, high blood pressure and diabetes. ManyAmericans are beginning to follow a “flexitarian diet” based on plant foods,but also including meat, dairy, poultry, eggs and fish.

Here's an easy recipe that is one of my favorites for "Meatless Mondays".

Vegetarian Black Bean Soup

Rinsing the beans thoroughly removes a significant amount ofsodium. Using low sodium chicken broth instead of the vegetable broth alsoreduces sodium. For a second meal, I like to serve the soup over rice insteadof adding the sherry but I still garnish with sour cream and cilantro. Thissoup also freezes well but the spiciness intensifies. Chile peppers en adobokeep well in the refrigerator and can be added to meats and stews for a smokyheat.

Makes 4 servings

2 teaspoons canola or vegetable oil

1/2 cup chopped onion

1/2 cup chopped carrot

2 cloves garlic, minced

2 (15 3/4 ounces) cans vegetable broth

2 (15 ounces) cans black beans, drained and rinsed

1 (14 ounces) can diced tomatoes

1 teaspoon chili powder

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon cinnamon

1 chipotle pepper en adobo, chopped

1 bay leaf

1/4 cup dry sherry, if desired

1/2 cup reduced fat sour cream

1 tablespoon chopped cilantro

Heat the oil over medium heat in a medium saucepan overmedium high heat. Add the onion and carrot and cook until softened, 5 to 6minutes. Add the garlic and cook 30 seconds stirring constantly.

Stir in the broth, beans, tomatoes, chili powder, sugar,salt, cinnamon, chile and bay leaf. Bring the soup to a boil. Reduce the heatto low and simmer 20 minutes. Remove bay leaf.

Remove about 2 cups of the soup. Using an immersion blenderor blender puree the remaining soup. Add the reserved soup to the puree. Stirin a little water if the soup is too thick.

Stir 1 tablespoon sherry into each serving. Garnish eachwith sour cream and cilantro.

Tip: Remove the seeds from the chipotle chile to reduce theheat if desired. Or add another pepperif you like it smokin’ hot.

Apples and Pears- a perfect autumn pair!

2011-10-14T15:04:00.000-07:00

There's a good reason apples and pears ripen together in the fall. Both are sturdy fruits that suit the season of crisps and cobblers. Crisps, cobblers and crumbles belong in a category called American fruit desserts. This designation evolved from colonial days where the housewife created desserts from what was available at the time- she "cobbled" fruits and toppings as seasonal treats.

Choose apples that are good for baking such as honeycrisp (the new national favorite developed at the University of MN)), gala, harelson or braeburn. Granny Smith is a tart apple that holds its shape well when baked, but is very juicy so it is better in crisps than in cakes.

My favorite pear is the Anjou which arrives late in October or early November. Bartletts are the first available but I find their texture too soft. Allow pears to ripen at room temperature for a few days. I place them in a paper bag and check each day for ripeness. Press gently on the stem end. It should yield a little. Because pears ripen from the inside out, soft sides often indicate mushy insides. Bosc pears are also good for cooking.

Combine apples and pears in a cinnamony crisp or try different varieties. It's time for fall baking!

Apple Crisp

Makes 8 servings

6 cups peeled sliced apples (6 to 8 medium)

¹/₂ cup firmly packed dark or light brown sugar

¹/₄ cup all-purpose flour

¹/₄ teaspoon freshly grated nutmeg or pinch ofground nutmeg

1 tablespoon lemon juice

¹/₂ cup caramel sauce

Topping

¹/₂ cup old-fashioned oats

¹/₂ cup all-purpose flour

¹/₂ cup firmly packed light brown sugar

¹/₄ cup cold butter, cut-up

Vanilla ice cream, if desired

Heat oven to 375°F with oven rack in middle.

Combine apples, dark brown sugar, flour, nutmeg, and lemonjuice in large bowl. Stir until fruit is well coated.

Spoon apple mixture into 2-quart casserole or 11 x 7-inchbaking dish. Heat caramel sauce slightly and drizzle it over the fruit.

Topping

Combine oats, flour, and light brown sugar in medium bowl.Cut in butter with a pastry blender until mixture resembles coarse crumbs withsome pea-sized pieces. Crumble over the fruit.

Bake 55 to 60 minutes or until bubbling all over and applesare fork-tender. Cool slightly and serve with ice cream.

Fall Fruits on KARE 11 Today

2011-10-07T13:16:00.000-07:00

I appeared on KARE 11 Today on Monday
morning to promote Scandinavian Classic Baking. Since they had already has some guests doing apple desserts I added the Apple Pear Chutney. It great to have in the fridge! Both recipes are posted with the link below.

http://www.kare11.com/news/entertainment/article/941139/449/Sweet--seasonal-Pat-Sinclairs-Swedish-apple-pie

Fall Food and Football

2011-09-27T13:40:00.000-07:00

Cool crisp mornings and colorful foliage, especially on the maples, make fall my favorite time of year. In addition to pulling out sweaters from the back of the closet, I pull out recipes for my favorite pot roasts, soups and chilis. Most of these foods are easily to serve at a Tailgate Party.

When tailgating with friends, I prefer to bring food that is already cooked. Pack hot foods in insulated carriers or plan to reheat in a slow cooker. Have lots of beverages, both hot and cold, depending on the weather. Some great foods for tailgating are Pulled Pork Sandwiches, Italian Beef Sandwiches and Sloppy Joes. A bowl of chili with assorted toppings is always a hit. Sandwiches are a favorite because they are easy to eat and filling.

Before the main course, try serving some chips and dip. The recipe below is one of my favorites. Heat it in a heavy pottery pie plate that will retain the heat until you get to the game. I keep a well-stocked pantry and usually can pull most of these ingredients together at the last minute.

Espinacha Dip

Makes 6 cups (12 servings)

1 (14 oz.) can artichoke hearts, drained and chopped

1 (10 oz.) package frozen chopped spinach, thawed andsqueezed dry

1 (10 oz.) can chopped tomatoes and green chiles, drained

1 (8 oz.) package light cream cheese, softened

1 (4 oz.) can sliced ripe olives, drained

1 cup light sour cream

1 cup shredded cojack cheese

1 1/2 tablespoons red wine vinegar

1/2 teaspoon salt

Hot pepper sauce, to taste

Corn chips, tortilla chips or toasted baguette slices

Heat the oven to 400 degrees F. Combine all ingredients in alarge bowl and mix until well blended. Spray a shallow baking dish withnonstick cooking spray. Spoon the dip into the dish. Bake 30 minutes or untilheated through and cheese is melted.

Serve warm with corn chips.

The Urban Experience: Chicago for a Week

2011-09-22T14:15:00.000-07:00

My husband and I drove to Chicago last week to visit my daughter and her husband. They live in the city and work in the Loop. For us, it was a week of urban living. There are many great restaurants near their home so it was an easy walk to dinner. When Michelin published their guide for Chicago, they published a list of Bib Gourmand restaurants, similar to honorable mentions. Both of the restaurants below were on the list.

Our first night there we went to Glenn's Diner, one of the restaurants featured on Diners, Drive-ins and Dives. Glenn's Diner features fresh seafood and many dishes recall Glenn's favorites from New Orleans. Fresh seafood specials are posted daily on blackboard. We started with smoked trout dip served with crackers and New England Clam Chowder, heaped with clams and potatoes and surrounded with a thin but rich and creamy broth. I enjoyed lake trout lightly sauteed and served topped with a pecan butter for my entree. We were tempted by the fresh pies listed on the board but instead walked across the street to Marie's for ice cream. And Glenn's serves breakfast all day long, another favorite of the owner!

A few nights later we met friends for dinner at Ceres' Table, another short walk away. Wednesday night was Prix Fixe night at the resturant and we had 3 courses and a glass of wine for $40. The best part was that our choices were straight from the menu and everyone agreed that the food was delectable. I started with an heirloom tomato salad with basil and balsamic that captured the unique flavors of several locally grown tomatoes. We were so busy talking that I didn't notice what everyone was eating until dessert.

This was a meal that justifies "eat dessert first" but we managed to enjoy it at the end. I had a carrot cake with a light creamy cream cheese frosting, a velvety caramel sauce and topped with fried carrots strips. I've added the photos because the carrots were unique but didn't have much flavor.

Local, Seasonal and Memorable

2011-09-02T07:17:00.000-07:00

I had dinner out last week, at a restaurant that features local, sustainable foods. Dinner was excellent and captured the essence of the seasonal foods that will soon be gone and unfortunatley the fleeing summer.

My girlfriends treated me for my birthday at In Season in South Minneapolis. It was a warm, not humid, breezy evening and the reason many of us put up with winter in MN! We sat outside to savor the evening. When we first saw the limited menu, I was concerned that the entrees were different than what we normally see and our choices were limited. We all started with "Fried Squash Blossom", filled with ricotta and mint, lightly battered and served with tomato aioli. The delicate squash blossom contrasted nicely with the spicy garlicky aioli.

For a main course I opted to have "Braised Pork Crepinette with Tomato, Creamy Polenta and Swiss Chard". A mound of shredded pork was wrapped in Swiss chard and baked, and served on top of polenta with a San Marzano tomato sauce. I noticed that all plates were clean when clean when the server removed them!

The chef sent out a salad course "he's perfecting" and we thought he had it right. It was heirloom tomatoes and tender kernels of sweet corn in a mild balsamic vinaigrette topped with cucumber sorbet. What a treat.

We ended the evening with two unconstructed desserts, Peach and Berry Napoleon and Carrot Cake. Both were almost too pretty to eat but once again, clean plates!

Les Dames in Duluth- Edible Gardens

2011-08-26T12:54:00.000-07:00

Last weekend my husband and I joined several members (and husbands) of the Twin Cities Les Dames d'Escoffier on an outing to Duluth. We were hosted by the Duluth Dames and they treated us to a delightful weekend! We had a catered dinner along the shore of Lake Superior including a visit from the local fox, who looks well nourished! and then live music by the campfire. The second night our hosts prepared pizza on their a wood-fired outdoor oven and from the top of the hill, we gazed at the Port of Duluth and the reflection of the sunset as we devoured the pizza. Briefly we rushed indoors as the rain fell and the sky lit up with double rainbows! Besides great food and lots of fun we also toured several edible gardens.

The Duluth Grill (featured on Diners, Drive-in and Dives on the Food Network) has an urban garden where they are also building a koi pond. There has been a lot of discussion about the kind of fish to stock and if the fish will eventually be added to the menu. Francois, the farm manager, said that carp is a good choice for the pond but Americans need to be educated to eat it- it is a very popular fish in Europe and has high amounts of omega-3 fatty acids. Plants will grow in buckets suspended above the pond. They also grow edible flowers and herbs and seasonal vegetables in large planters outside the restaurant. We enjoyed a amazing lunch at Lake Superior Brewing, catered by the Duluth Grill featuring local foods. The photos are from the catered luncheon. It was almost too pretty to eat! But there was little left when we departed.

Scandinavian Classic Baking Book Signings

2011-08-19T06:09:00.000-07:00

I'll be doing two book signings in Duluth this weekend. Today is the Point Park Food Festival, a benefit for the Lafayette Community Garden. I'll have Spritz and Desert Sand Cookies and lot so books, Scandinavian Classic Baking and Baking Basics and Beyond. Either book is a thoughtful gift.

Sunday I'll be at the Blue Heron Trading Company in the DeWitt Seitz Marketplace in Canal Park from 11:30 to 1:30. More cookies and lots of books. Join me.

Can-it-Forward Day. Really?

2011-08-15T13:57:00.000-07:00

Can-It-Forward Day was supposedly August 13. Of course, I've never heard of it before today but it spotlights an important trend. With the current interest in buying local sustainable produce it naturally follows that consumers want to take advantage and capture the peak of freshness. Often local produce is also organic so that another important consideration. However, unless you grow your own produce, it's probably not economical but you will certainly enjoy the results of your labor in January.

I used to do a lot of canning in the summer but only of acidic fruits and vegetables. The reason for concentrating on these foods was my concern about food safety for my family. With all the current interest in food preservation by canning, I am concerned that novices aren't taking the time to follow the proper procedures. Acidic fruits and vegetables packed in vinegar can be safely canned using a boiling water bath but most vegetables require processing in a pressure food canner. Botulism can be the result of improperly processed vegetables.

Get directions from a reliable source before taking on a canning project. The USDA, state extension services and manufacturers such as Ball Jars are good resources. Preserving tomatoes as a sauce, sweet and sour or dill pickles or dilly green beans are all ways to capture the freshness of summer so you can enjoy it in winter.

Use recipes that have been developed in the last 15 years, don't take a chance with Grandma's recipes.

Here's a good resource.

www.freshpreserving.com/home.aspx

Baking Together

2011-08-07T12:16:00.000-07:00

This week I baked as a part of #baketogether on Abby Dodge's blog. The recipe selected for this week was a Summer Fruit Cake. Abby encourages bakers to try variations which I think is fun!

I substituted peaches for the berries and flavored the cake with cardamom. I also baked the cake in a springform pan because I don't have a 9 inch cake pan that is 2 inches deep. The cake was tender and buttery, an easy summer dessert. Topped with whipped cream it highlighted the ripe summer peaches.

Here's the address for the recipe and comments! www.AbbyDodge.com

Summer Fruit Cake Your Way #baketogether

The cake was better than the photo but I still wanted you to see it.

KARE11 Today

2011-08-04T13:14:00.000-07:00

Yesterday I appeared on KARE 11 Today in Minneapolis. Peaches are my favorite summer fruit so I decided to do two desserts with fresh ripe peaches. When ripe, a peach should yield to gentle pressure. I almost always allow fresh peaches to sit in a paper bag (not plastic) for a day or two to fully ripen. The best peaches we get in Minneapolis come from Colorado and are expected to arrive in the stores this week. I can't wait!

Here's the link and the recipe:

http://www.kare11.com/today/article/932753/449/Summer-fruit-cobbler

Summer Fruit Cobbler

MAKES 6 TO 8 SERVINGS

1/4 cup sugar
2 tablespoons all-purpose flour
2 cups sliced fresh peaches (about 3 medium)
2 plums, sliced
1 cup blueberries
2 tablespoons Amaretto liqueur or 1 teaspoon almond extract
1 tablespoon lemon juice

Topping
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 large egg, beaten

Heat oven to 375°F with oven rack in middle.
Mix sugar and 2 tablespoons flour in large bowl. Add fruit and toss gently to coat. Add Amaretto and lemon juice. Spoon mixture into a 9 x 9-inch baking dish or 1 1/2 quart casserole.

Topping
Mix flour, sugar, baking powder, and salt together in medium bowl.
Beat whipping cream and egg in small bowl. Add mixture to the flour mixture and stir until a soft, sticky dough forms.
Drop dough over the fruit along edges of pan, leaving the center open.
Bake 35 to 40 minutes or until topping is golden brown and juices are bubbling. Serve warm with ice cream. Store any remaining in refrigerator.

Copyright Pat Sinclair for Baking Basics and Beyond (Surrey Books, 2006)

Beginning of Summer's Bounty

2011-07-25T14:46:00.000-07:00

Last week I spent time with my daughter in upstate New York and we enjoyed the produce she received from her CSA even though there was lots of lettuce and small portions of other vegetables this early in the season. Thursday afternoon she went to pick up her vegetables and returned with the produce in the photo above. This early in the season, the box contained red leaf lettuce, bibb lettuce, red cabbage, onions, carrots, beets, summer squash and a cucumber.

Every week she and her husband enjoy trying new recipes using the produce of the week. They rely on Melissa's Everyday Cooking with Organic Produce by Cathy Thomas (Wiley, 2010). This cookbook list fruits and vegetable alphabetically with detailed descriptions, suggestions for using and cooking and recipes. It also has beautiful photos.

Cathy Thomas has a great newsletter. Go to CathyThomasCooks.com for info.

This week we chose Tunisian Carrots. The tender Sweet carrots were cooked with an onion and tossed with a vinaigrette made of olive oil, orange juice, ground cumin, red pepper flakes, honey and finished with chopped fresh cilantro (also in the box!).

It's Too Hot to Cook

2011-07-19T13:29:00.000-07:00

When the heat index in Minneapolis is about the same as the temp in Phoenix, it's too hot to cook. One of my stand-by dinners is a roasted chicken from the supermarket. Or sometimes we cook marinated chicken breast on the grill but today it's too hot for grilling, too.

This side salad is a summertime staple here. It's low calorie, high fiber and bursting with flavor. Another plus- it keeps several days in the refrigerator.

Black Bean and Corn Salad

6 servings

1 can (15 ounces) black beans, rinsed and drained
2 cups sweet corn (an 11 ounce can or corn kernels from two ears of local sweet corn)
1 red pepper, diced
1/4 cup chopped green onion
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

Combine the black beans, corn, red pepper and green onion in a medium bowl. Whisk the lime juice, soy sauce, olive oil and cumin in a small bowl. Pour dressing over vegetables and toss. Cover and refrigerate several hours before serving. Season to taste with salt and pepper. Sprinkle with cilantro before serving.

Note: At the peak of summer, I prefer to use local sweet corn. From late July to early September, we eat corn-on-the-cob almost every day. For the recie, I cook two extra ears and cut the kernels from the cobs. I've also used frozen corn and canned. I prefer the crunch that canned corn provides over the frozen.

Nicoise Salad for Bastille Day

2011-07-14T13:49:00.000-07:00

Nicoise Salad is one of my summer favorites. The first time I prepared it I had gotten the recipe from a friend at work when I worked at the USDA and prepared it as a picnic for a day trip to Harper's Ferry. I still remember the view of the historic town from the hillside where we had our picnic. I use canned tuna although I know this recipe is often served with Ahi tuna today, I stay with the classic.

Nicoise Salad
Makes 2 servings

2 tablespoons white wine vinegar
1 teaspoon country-style Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon coarse salt
1/4 cup extra-virgin olive oil
4 medium red potatoes, (about 8 ounces)
1/4 teaspoon coarse salt
1/2 pound green fresh, cooked
1 tablespoon chopped red onion

Salad
2 hard cooked eggs, cut into wedges
1 cup cherry tomatoes
1 can (6 1/2 ounces) tuna packed in oil, drained and flaked

Combine the vinegar, Dijon mustard, sugar and salt in a jar with a tight-fitting lid. Shake
until sugar is dissolved. Add olive oil and shake to blend.

Scrub the potatoes and cut into 1/4-inch thick slices. Place the slices in a small saucepan and cover with water and season with 1/4 teaspoon salt. Bring the water to a boil over high heat. Reduce the heat to low and simmer potatoes 6 to 8 minutes or until fork tender. Drain well.

Place the potatoes, green beans and onion in a medium bowl. Add 2 tablespoons of dressing and toss to mix. Serve warm or refrigerate until serving.

For Nicoise Salad: Arrange 2 hard-cooked eggs, cherry tomatoes, tuna and potatoes on a serving dish. Garnish with lemon slices and serve with remaining dressing. Kalamata olives are also a colorful garnish.

Food's the Target- At Target Field

2011-06-22T15:54:00.000-07:00

Since the All-Star Game is Thursday night in Phoenix, it seems like a good time to talk about baseball and food, of course. When my daughter and her family visited us recently we took a tour of Target Field, Home of the Minnesota Twins. Target Field received an award in 2010 as the best sports experience in America.

During the tour we saw suites, several foods venues and sat in the seats behind home plate. (Nice view!) Since there was a game that night we didn't get into the teams' locker rooms but saw Menus posted in several lounges. Very interesting food for a ball field- a new trend across the country.

Here's a glimpse of two of the menus.

The Metropolitan Club

Main Courses: Traditional Chiliquiles, Classic Eggs Benedict, House Smoked Salmon with White Polenta and Apple Fennel Slaw

Also available are Danish Pastries, Cured Meats, Imported Cheese and Artisan Breads.

The Champions Club

Field of Greens: Classic Nicoise Salad, Greek Chop Salad, Baby Spinach and Orange Segments, Creamy Red Skin Potato Salad

Chef's Station: Mini Ball Park Brats with Parmesan Fries, Pan Seared Red Snapper Veracruz Style, Pan Seared Veal Provencal with Broccolini and Artichokes, Sauteed Chicken Fusilli and Fresh Waffles and Berries.

There are also many other choices available in the concourses surrounding the stadium. There must be classic ball park franks with yellow mustard and brilliant green relish somewhere!!

Father's Day Favorites

2011-06-16T12:46:00.000-07:00

Because Father's Day occurs in the middle of June, we always have a celebratory dinner cooked on the grill. This year in addition to my husband, we will be celebrating with my son-in-law. Since my 2-year old grandson will be around I'm keeping dinner simple.

One of my summer's favorites is a grilled flank steak. After marinating a few hours it will be grilled to medium-rare and sliced on the grain. Baked potatoes finished on the grill so that they have a crisp and chewy skin and tossed salad make a complete meal.

Actually, Pecan Pie Bars, are the ultimate ending. My husband's favorite dessert is Pecan Pie but in the summer, I like to bake bars and not heat up the kitchen. Here's the recipe from Baking Baking and Beyond (Surrey Books, 2006).

Pecan Pie Bars

If pecan pie is one of your favorites, you’ll love these easy-to-make bars. For a fast, fabulous dessert, cut the bars into 2- or 3-inch squares, heat them slightly in the microwave, and top the warm squares with a scoop of vanilla ice cream and a spoonful of caramel sauce.

MAKES 48 BARS

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
3/4 cup butter, cut-up

Filling
2 1/4 cups firmly packed brown sugar
3 eggs, beaten
2 tablespoons butter, melted
1 1/2 teaspoons vanilla
1 cup coarsely chopped pecans, toasted

Heat oven to 350°F with oven rack in middle.
Combine flour and brown sugar in bowl of a heavy-duty mixer. Add butter and beat on Medium speed until mixture resembles coarse crumbs.
Press the crust into bottom and slightly up sides of a 13 x 9-inch baking pan. Bake 12 minutes. The crust will be lightly browned.

Filling
Beat brown sugar, eggs, butter, and vanilla in same mixer bowl on Low speed until smooth. Stir in pecans. Pour into crust.
Bake 25 to 30 minutes or until set in center. A knife inserted in center will come out clean but wet. Cool on wire cooling rack before cutting. Refrigerate bars.

BAKER’S NOTE: Toasting the pecans concentrates their flavor. Bake on a small baking pan at 350°F about 6 to 8 minutes. Remove from the pan and cool before using.

Texas Adventure

2011-06-09T15:14:00.000-07:00

Last week I attended the IACP Annual Conference (International Association of Culinary Professionals) in Austin, Texas. After the conference my husband and I headed to the Texas Hill Country and then to San Antonio. Every day we were in Texas it was in the mid-90s to 100 degrees. Hot, hot, hot!

Around Fredericksburg, an historic German settlement, there are almost 30 wineries. We didn't have much time but we were able to visit two of them and sampled six wines at each.

Our first stop was Becker Vineyards based on the recommendation of my husband's cousin who had grown up with the owners. On the wall of the tasting room (above), they had framed several menus from the White House featuring Becker wines served by George and Laura Bush.

We tasted a pinot grigio, voignier, fume blanc, claret, malbec and sweet dessert wine made from viognier grapes. The malbec and dessert wines were our favorites.

The photo hanging at Singing Waters Vineyards shows a sparkling creek flowing over a small drop and droplets of water sparkling in the sun. Unfortunately the creek bed is now completely dry as Texas swelters through a drought.

We tasted all the wines they are producing today. My favorite was a crisp, dry sauvignon blanc, perfect for summer sipping. Their blend of merlot grapes, named Sweet Lupe, is medium dry and perfect for sangria.

For summer sipping, I like fruity wines, some with a little carbonation, served well chilled. try prosecco, vinho verde, pinot grigio and soave. Sangria is also a great choice. When I make white sangria, I add a cinnamon stick to the sugar syrup before simmering and allow it to cool with the cinnamon. Remove the cinnamon stick before serving.

Rhubarb- Finally

2011-05-30T00:00:00.000-07:00

Here's the link to my recent appearance:

http://www.kare11.com/today/article/924701/449/Scandinavian-summer-treats

I appeared on KARE11 Today on Friday and we talked about rhubarb. It's late this year in Minnesota but is now arriving at the farmer's markets. In Scandinavian Classic Baking iI've included three recipes with rhubarb.

Scandinavian Classic Baking includes three rhubarb recipes

Blueberry Rhubarb Muffins

Rhubarb Cake with Lemon Butter Sauce

Rhubarb Tarts

Here's the recipe I demonstrated on TV.

Rhubarb Cake with Lemon Butter Sauce

Tender bright red stalks of rhubarb are available in the spring and early summer. During the rest of the year, you can purchase frozen rhubarb but the stalks are usually thick. Chop frozen stalks so the sharp tangy fruit flavor is evenly distributed. For a rich buttery sauce like this, use freshly squeezed lemon juice.

Makes 9 servings

2 cups all-purpose flour
1 cup sugar +1 tablespoon, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 2% milk
3 tablespoons butter, melted
1 cup chopped rhubarb
1 teaspoon cinnamon

Sauce
1 cup sugar
1/2 cup butter
3/4 cup heavy whipping cream
2 tablespoons freshly squeezed lemon juice (1 lemon)

Heat the oven to 375 degrees F. Lightly grease a 9x9 inch baking dish or spray with nonstick cooking spray.

Combine flour, 1 cup sugar, baking powder and salt in a medium bowl. Add milk and butter and whisk until smooth. Stir in the rhubarb. Pour into the prepared pan.

Combine the remaining 1 tablespoon sugar and the cinnamon in a small dish. Sprinkle over the batter.

Bake 30 to 40 minutes or until wooden pick inserted in the center comes out clean. Cool slightly on a wire cooling rack.

Make the sauce. Combine the sugar, butter and whipping cream in a small saucepan. Bring to a boil over medium high heat, stirring constantly. Reduce the heat to low and simmer 5 minutes or until slightly thickened, stirring occasionally. Stir in the lemon juice. Serve the sauce warm or refrigerate until needed.

A Typical Tuscan Dinner

2011-05-17T09:43:00.000-07:00

Our first night in "our" Tuscan villa near San Casciano in Val de Pesa, Judy Witts Francini catered our dinner. We started with cheese, crackers, a plate of salami and marinated olives out on the terrace. The view was just what you think Tuscan looks like, vineyards running across the hill, San Casciano perched on top of the closest ridge and an ancient tower highlighted in the setting sun. We had all spent a few days in different parts of Italy before meeting at the villa so we had lots of catching up to do.

The dinner exceeded our expectations. Our first course was Crespelle filled with spinach and ricotta. Crespelle are crepes that are traditionally served around Easter. Bright red cherry tomatoes, wild arugula and shave Parmesan was the perfect salad that followed. Judy drizzled local olive oil and balsamic vinegar (the thick syrupy kind) for a dressing.

We liked the balsamic, Judy suggested we go to the CO-OP where it is sold. We emptied the shelves- it was such a good buy.

By the time for the secondi, we decide to keep it for another meal and skipped to dessert. The panna cotta was made with heavy cream and served with fresh local berries. The berries everywhere in Italy tasted like the local berries that appear so briefly in Minnesota.

The perfect start to an extraordinary week.

Italian Adventure

2011-05-13T13:40:00.000-07:00

I've just returned home from 2 weeks in Italy, having eaten pasta at almost every dinner. Of course it was freshly made and cooked perfectly.

Our first stop was Venice and after arriving overnight from the U.S. we we're looking for much dinner, but wanted to reset our internal time clocks so a light meal seemed in order.

After walking along the calles and canals, we stopped at a Venician osteria or wine bar. Because it was a sunny and warm day we decided to eat canal side. Venetian wine bars serve wine by the glass and small appetizers called cichetti. Our plastic glasses of house wines were 2 Euros each (less than $ 3.) Cicchetti were 1 Euro each.

We selected cicchetti by pointing to what we wanted in a bakery case. Our favorite was the smoked salmon with horseradish cream and fresh dill. We also tried a baccala puree (salt cod), sily gorgonzola with a walnut garnish, a slice of cheese and liver pate. All of the choices were served on crostini. We set our plate on the wall along the canal and sipped our wine watching the busy osteria and finding in hard to believe we were in Venice.

Easter Leftovers

2011-04-25T13:34:00.000-07:00

The centerpiece of many Easter dinners is a whole or half ham glistening with a brown sugar glaze and studded with cloves. But after dinner when everyone has gone home, you will still have a lot of ham.

Here are a few suggestions of ways to use the remaining ham.I have ground ham in my food processor and frozen it. After thawing, it can be used in a quiche or casserole. I often make a quiche with Cheddar or Swiss cheese and ground ham. Ground or cubed ham adds lots of flavor to a breakfast casserole strata. The recipe below is one I've just been using a few years. Fresh asparagus and ham tossed with a tangy sauce containing goat cheese and al dente pasta is an easy dinner.

Ham and Asparagus Linguini

The fresh bright flavors of spring pop from this quick and easy entrée. Crisp pale green stalks of asparagus are appearing in the supermarket, a sure sign of spring. For this dish, I select thinner stalks because I find it easier to cook them quickly. Use ham leftover or omit it and try cooked shrimp or chicken instead. Goat cheese forms the basis for the sauce but doesn’t use a whole package. Crumble any remaining cheese over a salad.

Makes 4 servings

8 ounces linguini
1 tablespoon olive oil
2 tablespoons chopped shallot (1 medium)
2 cups asparagus cuts (about 1/2 pound asparagus, cut into 2 inch pieces)
4 ounces cubed ham (about 1 cup)
6 ounces goat cheese, crumbled
1 teaspoon grated lemon rind
4 tablespoons grated Parmesan cheese

Cook the linguini is salted boiling water as directed on the package. Before draining, reserve 1 cup of the cooking water.

Heat the olive oil in a 10-inch nonstick skillet over medium high heat and add the asparagus and shallot. Cook, stirring often, until the asparagus is tender but still crisp, about 4 to 6 minutes. Add the ham and cook about 1 minute or until heated through.

Stir in 1/2 cup pasta water and the goat cheese and continue stirring until the cheese melts. Add the cooked linguini and lemon rind. Taste and add salt if needed. If the sauce is too thick, stir in the remaining pasta water, 1/4 cup at a time.

Divide the pasta into four servings and sprinkle with 1 tablespoon Parmesan cheese and fresh cracked pepper.

Dessert for Two- Lime Panna Cotta

2011-04-21T11:48:00.000-07:00

Whether you are planning an Easter brunch or dinner for two, this light dessert is tangy finale. Panna cotta is Italian for “cooked cream” and light and refreshing. I like to serve it in wine glasses or small dessert dishes topped with fresh berries. You can also make it in lightly greased ramekins or custard cups and unmold it. Unfortunately locally grown fresh berries won't be available for a while but the strawberries in the supermarkets have been sweet. When I unmold it, I serve it on a pretty dessert plate in a puddle of raspberry sauce (see below).

Lime Panna Cotta with Raspberries

Makes 4 servings

1/4 cup cold water
1 package (1/4 ounce) unflavored gelatin
1 cup vanilla-flavored or plain Greek-style yogurt
3/4 cup whole or 2% milk
1/3 cup sugar
1 tablespoon grated lime rind
2 tablespoons freshly squeezed lime juice

2 cups fresh raspberries

Place the water in a small microwavable dish. Sprinkle the gelatin over the water and let stand about 5 minutes or until the gelatin is softened. Microwave on High 30 seconds or until the liquid is clear. (You can also place it in a small saucepan and cook it over low heat.)

Combine the yogurt, milk and sugar in a medium bowl. Add the hot gelatin mixture and stir until smooth. Add the lime rind and juice.

Pour into 4 wine glasses or lightly oiled ramekins. Chill at least 4 hours. Unmold, if desired, and serve with fresh raspberries.

This recipe can easily be doubled to serve eight.

SIDEBAR: It’s easy to make a simple sauce with fresh berries. For raspberries, puree 2 cups raspberries, 2 tablespoons orange juice and 1/4 cup sugar in a blender container or food processor. Strain out the seeds, if desired. For a special treat, stir in 1 tablespoon Chambord liqueur.

Coffee Cakes for Spring Celebrations.

2011-04-08T10:25:00.000-07:00

Coffee Cakes at spring brunches are one of my favorite signs of spring. Wednesday I was on KARE 11 today and demonstrated how to make a Raspberry Cream Cheese Coffee Cake. I also like the quick bread with cherry jam and other flavors.

Here's the link to the video and recipe.

http://www.kare11.com/today/article/918064/449/Raspberry-cream-cheese-coffee-cake

Tomorrow I'm signing copies of Scandinavian Classic Baking at Byerly's in Ridgedale from 2 to 4. Stop by for a cookie.

Sunday is a special event at the American Swedish Institute. I'll be signing copies of my new cookbook at a Swedish fika, or coffee table, and recipes form the book will be served. This event is at 2 to 4 at the Institute on Park Av.

Spring in the East Valley- In the 80's

2011-03-30T15:54:00.000-07:00

Heading home from a visit with my son and his family in Phoenix. We've had some great dinners at local restaurants and grilled at home. Hate to head back to "wintry mix".

By June it's too hot for Farmer's Markets around here but in spring they are overflowing with fresh vegetables. Saturday morning I went to the Gilbert Farmer's Market and sampled some cheese and flavored salts. We made BLT's with some golden orange heirloom tomatoes purchased there. The salty bacon highlighted the sweet tomato flavor. I'm taking the smokehouse salts home for summer grilling.

In season now, asparagus, beets, carrots, cauliflower, eggplant, fava beans, fennel, grapefruit, leeks, lemons, lettuce and more.

Some of my favorites have been grilled asparagus, yellow and red beet salad with feta and nuts. A friend picked some lemons from the trees in her yard and suggested we make limoncello. We also have a couple of grapefruits that should be ripe in a day or two. Everything is flavored with chiles adding zest to any food.

AZ Midday KPNX Phoenix

2011-03-25T14:53:00.000-07:00

This photo was taken just after my appearance on AZ Midday. The host, Destry Jetton, zipped from one segment to another. I'm usually worry that I won't have enough to say but always have extra thoughts. AZ Midday was different from other shows in that it was scripted and I was asked to review my segment and initial it. I had less time to set up in the kitchen and really had to rush.

Since rhubarb in in the supermarkets now in Phoenix, the Blueberry Rhubarb Muffins seemed like a good choice for TV. The stalks I purchased were a jewel-toned red, thin and tender. Rhubarb can be frozen without fuss- just place the stalks, cut up if you prefer, in an air-tight package and freeze.

Here's the recipe.

Blueberry Rhubarb Muffins

Sweet blueberries and tart chunks of rhubarb baked into tender muffins fragrant with the scent of cinnamon trumpet the arrival of spring. Because it grows in cooler climates, rhubarb is a popular fruit in Scandinavia. When fresh rhubarb is out of season, you can use frozen rhubarb in this recipe. Don’t thaw it before adding it but increase baking time slightly.

Makes 12 muffins

Topping
2 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter

2 cups all-purpose flour
1/2 cup firmly-packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup 2% milk
1/3 cup butter, melted
1 large egg, beaten
1 teaspoon vanilla
1/2 cup blueberries
1/2 cup chopped rhubarb

Heat oven to 400°F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray or line with paper liners.
Combine the sugar, flour and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender until coarse crumbs form and set aside.

Mix the flour, brown sugar, baking powder, cinnamon and salt in a large bowl.
Combine the milk, butter, egg, and vanilla in a small bowl and add to the flour mixture. Stir only until the flour is moistened. Stir in the blueberries and rhubarb. The batter doesn’t need to be smooth.
Divide the batter into the prepared muffin cups, using about 1/4 cup in each. Sprinkle some topping over each muffin.
Bake 18 to 23 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out clean. Cool slightly on wire cooling rack. Run a thin spatula around the edge of each muffin and remove from pan. Serve warm.

Promoting Scandinavian Classic Baking

2011-03-21T15:41:00.000-07:00

Yesterday I had a new experience- I participated for about 30 minutes on a nationally syndicated radio show. Pierre Wolfe's America's Dining and Travel Guide is broadcast live on Sundays from 3-5 Eastern time and has been on the air for 20 years.

Here's the link: http://archives.warpradio.com/btr/AmericasDining/032015.mp3 My segment begins about halfway across.

I was concerned about calling in at the right time because of the change to daylight savings time and being in Phoenix (where the time didn't change) but I was right on schedule. A friend met me at her office so I could use a land line.

Before the interview, I made a list of talking points and was glad I did. It refreshed my memory of the recipes in the book and the research I had done. One of the first questions Pierre asked me was about baking at high altitude. Fortunately I didn't need to give specifics, just agree that it is an issue. But because I had done some prep I felt confident I could answer questions. It's scary being on the air live!
Pierre's show is live and divided into 15 minute segments. If you click on the link, I begin after the first half hour. Rick Steves was the guest scheduled after me and I am impressed.

Later this week, on Thursday, I'm appearing on AZ Midday on KPNX Phoenix NBC 12 at 1 p.m. so I'm busy baking this week.

It's National Pi Day- 3.14...

2011-03-14T09:09:00.000-07:00

Do you remember pi from math class? 3.14 is as much as I remember since it's not something I use..ever.

But pie is another subject. Here are some tips if you want to learn to bake pies from scratch and have tender flaky crusts. I not opposed to refrigerated pie crust when time is short but a crust from scratch always gets rave reviews.

My best advice to baking novices is to try several methods for rolling out your crust and find what works best for you. I like to use a pastry cloth and sleeve on Grandma's wooden rolling pin but you can roll between two pieces of waxed paper or on a cold work surface such as marble or granite. I also make my crusts in the food processor because I think it is the easiest way to add the water when forming the dough.

Use a light touch and roll away from your self in 8 directions to form a round.

Chill the dough at least an hour before rolling to relax the gluten and give the fat time to chill. the dough will be easier to roll.

Flour your work surface lightly and lift the dough as you are rolling it so it doesn't become stuck.

It takes practice to bake pies with tender crusts but you'll be delighted with the results and shine in the light of compliments.

Mardi Gras=Party Time

2011-03-08T10:32:00.000-08:00

In the US we refer to the day before Ash Wednesday as Mardi Gras, or Fat Tuesday. Although it has become a huge event in New Orleans, this tradition appears in many cultures with different names such as Semlor (Sweden), Fastelavn (Denmark) and Paczki. The common theme is using up eggs, butter and milk that traditionally were forbidden during Lent.

Eastern European countries and the U.K serve pancakes on this day. Swedish Semlor and Danish Fastelavn, baked for Shrove Tuesday,are rich yeast buns with sweet fillings. Semlor are filled with almond paste and whipped cream and fastelavn contain custard cream. Polish Paczki are baked with various fruit fillings and fried.

Scandinavian Classic Baking has a recipe for Semlor that has been successfully taste-tested by my family.

In the spirit of Mardi Gras here is a recipe similar to Bananas Foster not quite as rich, and difinitely healthier!

Banana Burrito

Do you eat a banana everyday because it is high in potassium? Even if you don’t, try this easy dessert. Nutella is a rich and creamy combination of chocolate and hazelnuts. The brown sugar melts during baking forming a caramel sauce that is perfect with frozen yogurt or ice cream. Use bananas that are just ripe, as very ripe bananas will turn brown.

Makes 2 servings

2 tablespoons butter, melted
1 (8 inch) flour tortilla
1 tablespoon nutella
1 banana, peeled and sliced lengthwise
2 tablespoons firmly packed brown sugar
¼ tsp. cinnamon
1 tablespoon whipping cream
Vanilla frozen yogurt or ice cream

Heat the oven to 400 degrees F. Pour butter into a 9-inch pie plate. Dip the tortilla into the butter and turn the buttered side to top. Spread nutella down center of tortilla. Arrange banana over the nutella and sprinkle with the brown sugar, cinnamon and whipping cream. Fold tortilla to cover the banana.

Bake 10 to 12 minutes or until the tortilla is heated through. Cut the burrito in half and serve with ice cream.

Scandinavian Classic Baking is Here!

2011-02-21T14:42:00.000-08:00

It's official. Scandinavian Classic Baking (Pelican Books) is now available. Photos of every recipe and scenic shots of Scandinavia appear on every page. The recipes are a mix of easy and complex. Although I realize few cooks are going to try making Danish Pastries,I didn't want to exclude the recipe. I was pleased with my results and encourage serious bakers to try.

There's a great assortment of breads that are popular at "fika" or social gatherings centered on coffee. Also a variety of classic cookies. The Finnish Teaspoon Cookies (recipe follows) are easily shaped in the bowl of a teaspoon.

Finnish Browned Butter Teaspoon Cookies

Buttery and tangy, these cookies always popular on buffets or cookie trays during the holidays. Experiment on the easiest way to press out the cookies using the bowl of a teaspoon and forming the delicate oval shape. The dough is easy to shape because it’s slightly dry.

Makes 24 sandwich cookies

1 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup sugar
1 tablespoon vanilla
1/3 cup raspberry or strawberry jam
Confectioners’ sugar

Brown the butter by melting in a medium saucepan over medium heat. Stir occasionally. When butter begins to foam up, stir constantly until it turns a deep golden brown. You must watch this carefully because at this point the color changes quickly. It takes about 7 minutes to brown the butter. Cool to room temperature, about 1 hour.

Heat the oven to 325 degrees F.

Mix the flour and baking soda together.

Combine the cooled butter, sugar and vanilla in a medium bowl and stir until evenly mixed. Add the flour and mix to form a dough.

Shape cookies by placing about 1 teaspoon dough into the bowl of a teaspoon and pressing against the side of the bowl, leveling the top. Press out cookie, flat side down, onto an ungreased baking sheet.

Bake 10 to 13 minutes or until lightly browned and set. Let cool on baking sheet 2 minutes and remove to a wire cooling rack. When cookies are cool, spread a scant 1/2 teaspoon jam on the flat side of one cookie. Make a sandwich by pressing the flat side of a second cookie to the jam. Sprinkle sandwiches with confectioners’ sugar.

Easy Valentine's Dinner for Two

2011-02-12T13:39:00.000-08:00

I've been developing recipes for Dinner for Two, what I hope will be my third cookbook. Although much of my time is spent baking, each night there are two here for dinner and I have adapted many of my favorite recipes. Here is an easy menu for a cozy evening in front of the fire.

I like to serve the shrimp on top of the cous cous so all the juices are absorbed. Add a salad and dessert. The year we are having a Tirimisu from a local grocery store that is being sold as a fundraiser for Children's Heartlink- delicious, easy and for a great cause.

Baked Shrimp Scampi

Easily prepared ahead, shrimp scampi is perfect for a special meal for two. Watch for specials on shrimp, especially on wild American shrimp. You’ll only need about 1/2 pound. For this classic Italian dish, I’ve used a shallot but for a garlicky kick, add one or two minced garlic cloves. Panko are dried Japanese breadcrumbs that are light and delicate and make a tasty topping but you can omit them and have a buttery sauce instead.

Makes 2 servings

6-8 jumbo shrimp (12-15 per pound), peeled, deveined and butterflied
2 tablespoons white wine
1 tablespoon olive oil
1/8 teaspoon coarse salt
2 tablespoons butter, softened
1 shallot, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon lemon juice
1/4 cup panko breadcrumbs
Lemon wedges

Combine the shrimp, wine, olive oil and salt in a food storage bag. Massage the shrimp to distribute the marinade. Chill until needed.

Mix the butter, shallot, parsley, rosemary and lemon juice until blended. Stir in the panko crumbs.

Heat the oven to 425 degrees F. Arrange the shrimp cut side down with tails standing up in a 1-quart baking dish. Pour the marinade over the shrimp. Crumble the topping over the shrimp.

Bake 12 to 15 minutes or until shrimp are bright pink and crumbs are lightly browned. Serve with lemon wedges.

Cous Cous
1 cup chicken broth
1/3 cup whole wheat cous cous
1/4 cup frozen peas
1/4 teaspoon coarse salt
1 tablespoon chopped fresh parsley

Heat the chicken broth to a boil in a small saucepan. Add the cous cous, peas and salt. Let stand about 5 minutes or until the broth is absorbed. Add parsley and fluff with a fork.

Lots Happening in February

2011-01-31T09:06:00.000-08:00

I shouldn't have any trouble posting in February as it's a busy month. First there's the Super Bowl. If you are planning a party or going to one, here is an appetizer, that's almost an entree and a family favorite. This recipes is from Baking Baking and Beyond (click on the link if you don't have a copy yet) and easy to do.

Refer to my previous post is you aren't used to working with yeast. By the way, I grew up in Pittsburgh and have lived in MN for 30 years, but I won't tell my pick!

Stromboli
I don’t put pizza sauce inside so the meat and cheese flavors will predominate. I’ve served this for dinner, but it makes a popular snack when everyone is gathered for the big game. You can use various deli meats and cheeses and add olives or hot peppers—just don’t fill the stromboli too full. Provolone, a mild Italian cheese with a smoky flavor, is perfect here.

MAKES 12 TO 15 SERVINGS

Basic pizza crust (see below or use any pizza dough)
1 tablespoon olive oil
1/4 pound sliced pepperoni
1/4 pound sliced hard salami
4 ounces Provolone cheese, sliced or shredded
1 egg, beaten
Grated Parmesan cheese

Heat oven to 400°F with rack in lower third. Lightly grease a cookie sheet.
Place dough on lightly floured surface and roll out to a 15 x 12-inch rectangle. If dough becomes difficult to roll, let is rest briefly.
Brush dough with olive oil. Arrange pepperoni, salami, and Provolone cheese down center of dough. Fold both sides toward the center and pinch together to seal. Brush egg over top of dough. Sprinkle with Parmesan cheese and place on prepared cookie sheet. The easiest way to lift the dough is with large metal spatulas at each end. Cut several slits into dough.
Beat 30 to 35 minutes or until stromboli are well browned. Cool slightly before slicing. Serve with pizza or marinara sauce for dipping.

BAKER’S NOTE: Cover the baking sheet with a silicone baking mat for easy clean-up since leaks do occur.

basic pizza Crust
1 (1/4-ounce) package active dry yeast
1 cup warm water (105–115°F)
3 cups all-purpose flour, divided
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon olive oil

Sprinkle yeast over warm water in small bowl and let stand about 5 minutes. Combine 2 1/2 cups flour, sugar, and salt in large bowl. Stir in yeast mixture and olive oil. Continue stirring until flour is absorbed. Stir in remaining flour until a soft dough is formed. Dough will be sticky to start with, but after kneading it becomes easier to handle.
Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead dough 6 to 8 minutes or until it is smooth and elastic.
To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.
If dough is sticky, gradually add flour while kneading. Do not use more than 3 cups flour, total. Shape dough into a ball by pulling sides underneath forming a smooth top. Cover dough and let it rest while you prepare toppings. I just invert a bowl over the dough for this short rest. The crust is ready to use for the Stromboli.

Heat oven to 450°F. For crispest crust, place rack toward bottom of oven.
Grease two 12-inch pizza pans. Leave about 1 inch around edge of each pan ungreased so dough has something to cling to as it is stretched to fill pan. Place half of dough in center of each pan, and push it out to pan edges, rotating pan as you go. Form a raised edge around the crust’s perimeter.
Bake crusts 7 to 10 minutes or until they are just beginning to brown. Remove from oven. (The crusts can be frozen at this point. Cool to room temperature and wrap tightly before freezing.)

Baking with Yeast

2011-01-24T14:29:00.000-08:00

This morning I appeared on KARE 11 Today and talked about Herb Dinner Rolls and Italian Wedding Soup. In a previous post I posted the soup recipe (see Recipes for Favorites)and will post the Herb Dinner Rolls today (from Baking Basics and Beyond.) These rolls use fast-rising yeast which is processed so that it only requires one rise. After kneading the dough let it rest for 10 minutes to relax the gluten and then shape into rolls.

As I was leaving the studio I had a question about baking with yeast and decided to post some information here. Two of the most important steps in making bread depend on temperature. The yeast must be softened in warm water, and temperature is the best way to measure doneness in a large loaf. An instant-read thermometer accurately measures both.

Dissolving the Yeast
Yeast requires liquid, food (sugar and flour), and warmth to grow. Dissolving the yeast in warm water is called “proofing” because you are actually proving that the yeast is alive. The yeast can also be combined with the flour and the warm water added to both; using this method, the water can be warmer, and the dough will start rising a little faster. Always use yeast before the expiration date on the package.

Easy Herb Dinner Rolls

Fast-rising yeast makes these rolls easy enough to make any time. I actually purchased herbes de Provence at a market in the South of France. It usually includes basil, marjoram, sage, thyme, rosemary, and lavender. You can use any combination of herbs you like. Ive also used an Italian herb blend.

MAKES 12 ROLLS

1 (1/4-ounce) package fast-rising yeast
1 cup warm water (105–115°F)
1 tablespoon sugar
1 tablespoon solid vegetable shortening
2 1/2–3 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon herbes de Provence
1 tablespoon butter, melted

Sprinkle yeast into warm water in bowl of a heavy-duty mixer. Add sugar and shortening and stir. Let stand 5 minutes. Add 1 1/2 cups flour, salt, and herbes de Provence and beat until well mixed. Stir in enough remaining flour to make a soft dough. Save at least 1/4 cup of flour to add while kneading the dough.
Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead until smooth and elastic, about 5 to 8 minutes.
To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.
Cover and let dough rest 10 minutes. I just invert a bowl over the dough.
Lightly grease a 13 x 9-inch baking pan. Punch dough down and divide it into 12 pieces. Shape dough into balls by pulling the sides underneath forming a smooth top. Place in prepared pan.
Cover pan and let dough rise in a warm place about 30 minutes or until rolls have doubled in volume. Test by pressing dough lightly. If your finger leaves only a slight imprint the dough is ready.
Heat oven to 400°F with rack in middle. Bake rolls 15 to 20 minutes or until they are golden brown. After rolls are removed from oven, brush them with melted butter.

Add Some Healthy Spice to Your Life

2011-01-14T14:14:00.001-08:00

Many spices and herbs add zest to foods but recently the focus has shifted to their ability to fight disease. One teaspoon cinnamon has as many antioxidants as 1/2 cup blueberries. Ginger appears to decrease inflammation and aid digestion. Oregano, rosemary and thyme also have antioxidants in significant amounts. Add these spices and herbs to foods seems to boost antioxidant power of foods.

Snickerdoodles

Fragrant cinnamon scents the kitchen when these cookies are in the oven. Due to their unknown origin, possibly from the Pennsylvania Dutch or originally from New England, no one can explain their delightful name. Rolling the dough in cinnamon sugar gives the cookies a crinkly appearance and crunchy sugar coating.

MAKES 4 TO 5 DOZEN

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs

Coating
2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 375°F with oven rack in middle. Lightly grease cookie sheets.
Combine flour, cream of tartar, baking soda and salt in medium bowl.
Beat butter and sugar in bowl of a heavy-duty mixer on Medium-High speed until creamy, scraping down sides of bowl once or twice. Add vanilla and eggs and mix well.
Reduce mixer speed to Low and add the flour mixture. Scrape down sides of bowl and beat until dough forms.

Coating
Mix sugar and cinnamon in shallow dish. I use a custard cup but a saucer also works. Using about 1 tablespoon dough, roll into a ball and roll the ball in the cinnamon sugar. Place on cookie sheets.
Bake 10 to 14 minutes or until lightly browned. Cool on wire cooling racks.

BAKER’S NOTES: Cream of tartar and baking soda are the basic components of baking powder, and they are used here in its place. I think it makes a difference— see if you agree.
I usually place my oven racks on the second and fourth levels and bake two cookie sheets at once. If the heat in your oven is uneven, rotate the sheets halfway through baking.

New Year's Resolutions to Keep

2011-01-04T14:55:00.000-08:00

Everyone talks about resolutions for the new year and how long good intentions last. This year I only have only one resolution and that is to eat healthfully. I've given myself a lot of flexibility and think I will actually be able to accomplish this!

Mark Bittman wrote an article for Bon Appetit (January 2011) about how he changed his eating habits for the sake of his health. He has reduced the amount of meat in his diet and often eats vegan. But the rule I like the most is "cut yourself some slack". One "bad" meal doesn't matter, or even several. Move toward fewer animal products, increase fruits and vegetable and limit processed foods. I can do this, can you?

Here's a healthy soup recipe for a cold winter night.

Italian Wedding Soup

Serves 4 to 6

3 Tbsp. olive oil, divided
1 cup chopped onion
1 cup chopped carrots
6 cups chicken broth
¼ tsp. salt
¼ tsp. pepper
1 (15 oz.) can diced tomatoes
½ cup orzo pasta
2 cups fresh spinach leaves, torn
1 tbsp. chopped fresh basil
Grated Parmesan cheese

Meatballs
10 oz. ground turkey
1/3 cup milk
1 egg
¼ cup dried breadcrumbs
2 tbsp. grated Parmesan cheese
½ tsp. kosher salt

Heat 2 tbsp. olive oil in a Dutch oven or large saucepan. Add the onion and carrots and cook until softened and tender, about 5 minutes. Add the salt, pepper, broth and water, cover and simmer 10 minutes. Add the tomatoes and orzo and cook until the pasta is tender, about 8-9 minutes.

Heat the oven to 400 degrees F. Drizzle remaining 1 tablespoon olive oil in the bottom of a 15x10 inch jellyroll pan. Make the meatballs. Combine all the ingredients for the meatballs in a medium bowl and mix until well combined. Shape into small meatballs, about ¾ inch across. Place on baking pan.

Bake 8 to 12 minutes or until meatballs begin to brown. Using a large spatula turn the meatballs over. Continue cooking 5 minutes until browned and no longer pink in the center. Drain on paper towels.

Add the meatballs and the spinach to the soup and simmer 5 minutes. Just before serving stir in the basil. Sprinkle each serving with grated Parmesan cheese.

Watching for Christmas Elves

2010-12-22T14:08:00.000-08:00

As my family gathers to celebrate Christmas together, it's crazy around here. We will have 8 adults, 3 children from 8 to 2, and a sweet doggie on Christmas morning. I'm doing as much food prep ahead as I can. Tonight it pasta with Bolognese sauce and salad. Fudgy chocolate pudding cake with ice cream will be dessert.

For Christmas Eve we usually have appetizers and finish with English Trifle and Danish Aebleskiver. The trifle is a favorite of mine because it can be made a day ahead and we will have enough left for Christmas dinner. I finally found the recipe for Spinach Artichoke Dip that we all like. After searching for hours, I emailed my friend and asked her to send it again.

Espinacha Dip

1 (10 ounces) package frozen chopped spinach, squeezed dry
1 can (10 ounces) chopped tomatoes and green chiles
1 (14 ounces) can artichoke hearts
1 (8 ounces) package 1/3 less fat cream cheese, softened
1 (4 ounces) can sliced ripe olives, drained
1 cup grated colby-jack cheese
1 cup light sour cream
1 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
Hot pepper sauce, to taste

Corn chips (our favorite are the Fritos Scoops).

Combine all the ingredients but the corn chips in a food processor. Pulse until ingredients are chopped and well mixed. Place in an oven safe baking dish and heat at 400 degrees F. about 30 minutes or until bubbly. Serve with corn chips.

Keep It Simple

2010-12-10T09:25:00.000-08:00

We're going to have lots of activity around here the week of Christmas so I'm trying to plan ahead and enjoy it all. When my children were younger I read in a magazine that by asking everyone their favorite treat I could reduce the amount of baking I did. No kidding! All three of them chose the same thing, Buckeyes (chocolate dipped peanut butter balls). This is now a favorite of my grandsons.

Back to keeping it simple. This is the house where my husband always chooses Birthday Pie- Pecan is his favorite.I'm going to make Pecan Bars- they are a cross between pie and Pecan Tassies.

Here's the recipe from Baking Basics and Beyond (Surrey Books, 2006).

Pecan Pie Bars

If pecan pie is one of your favorites, you’ll love these easy-to-make bars. For a fast, fabulous dessert, cut the bars into 2- or 3-inch squares, heat them slightly in the microwave, and top the warm squares with a scoop of vanilla ice cream and a spoonful of caramel sauce.

MAKES 48 BARS

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
3/4 cup butter, cut-up

Filling
2 1/4 cups firmly packed brown sugar
3 eggs, beaten
2 tablespoons butter, melted
1 1/2 teaspoons vanilla
1 cup coarsely chopped pecans, toasted

Heat oven to 350°F with oven rack in middle.
Combine flour and brown sugar in bowl of a heavy-duty mixer. Add butter and beat on Medium speed until mixture resembles coarse crumbs.
Press the crust into bottom and slightly up sides of a 13 x 9-inch baking pan. Bake 12 minutes. The crust will be lightly browned.

Filling
Beat brown sugar, eggs, butter, and vanilla in same mixer bowl on Low speed until smooth. Stir in pecans. Pour into crust.
Bake 25 to 30 minutes or until set in center. A knife inserted in center will come out clean but wet. Cool on wire cooling rack before cutting. Refrigerate bars.

Bake with the Best Ingredients

2010-12-05T12:46:00.000-08:00

Last Thursday the Taste section of the Minneapolis Stray Tribune ran an article I wrote on baking ingredients. I've posted the link below.

If there is one hard and fast rule I go by it is to use high quality ingredients. I always use butter and am starting to use unsalted butter more. I like the flavor it gives and have found that I need to adjust the salt in the recipe slightly (add a little more).

http://www.startribune.com/lifestyle/taste/111142709.html?elr=KArks7PYDiaK7DUqEiaDUiD3aPc:_Yyc:aULPQL7PQLanchO7DiUr

Showcase MN with Holiday Tips

2010-12-02T09:51:00.000-08:00

I appeared on Showcase Minnesota yesterday. We talked about ways to make holiday entertaining easier. My best suggestion: Plan Ahead. Here's the link.

http://www.showcaseminnesota.com/show/client_article.aspx?storyid=886356

Looking Ahead to the Holidays

2010-11-29T09:14:00.000-08:00

It's not even December 1st but I'm already thinking about ways to make this season a little less stressful. I've been writing an article on appetizers and looking at ways to make them ahead or for very easy recipes.

Here are some ideas for "fast and easy".
Make spiced nuts or snack mixes to have on hand.
Red pepper jelly keeps well in the refrigerator and is delicious on top of a black of cream cheese surrounded by crackers.
For last minute guests, pop a batch of popcorn and season it with some chili powder and ground cumin or create your own herb combination. This is perfect with drinks.

Here's an old favorite that is served warm with crackers or rye bread.

Chipped Beef Dip

8 ounces cream cheese, softened
1/2 cup sour cream
2 tablespoons milk
1/4 teaspoon salt
1 (2-3 ounces) package dried beef, chopped
1/2 cup chopped green onions
1/2 cup chopped walnuts
Crackers or cocktail rye bread

Beat the cream cheese in a medium bowl until it's smooth. Stir in the sour cream, milk and salt until smooth and creamy. Add the chopped beef and onions and mix. Spoon into an ovenproof baking dish (pie plate). Sprinkle with the walnuts.

Bake 20 to 25 minutes or until heated through and walnuts are toasted. Serve with crackers or rye bread.

Simplify Your Thanksgiving

2010-11-22T09:27:00.000-08:00

Thanksgiving is probably the holiday most imbued with traditions. This year shake it up- but just a bit.

Last night I saw Bobby Flay lose a throwdown Thanksgiving Dinner because he didn't have any mashed potatoes! Well, duh! But you can make them ahead and keep them hot in a crock pot eliminating the last minute rush. Consider having a fresh vegetable side dish, too.

If you have a large frozen turkey, it should already be thawing in the refrigerator. If it's not thawed in time, defrost in cold water, changing the water every 30 minutes.

Cranberry Sauce is always a favorite and can be made several days ahead. You might want to try a new salad or side dish but don't stray too far.

When someone offers to "bring something", let them. Light appetizers, fresh bread or wine are easy to bring and are one less thing to worry about.

Plan ahead for the big dinner and look for recipes that say "MAKE AHEAD!" Set the table the day before and evaluate your oven space.

Remember, the best part of the day is sharing with family and friends. Here's a recipe for a pumpkin pie from Baking Basics and Beyond that's just a little different.

Happy Thanksgiving!

Pumpkin Streusel Pie

Contribute a pumpkin pie for Thanksgiving dinner, and you will be a very popular guest.

SERVES 8
Pastry for a 9-inch single-crust pie
1 (15-ounce) can pumpkin
3/4 cup firmly packed light brown sugar
2 large eggs, slightly beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1 (12-ounce) can evaporated milk

Topping
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
3 tablespoons cold butter
1/2 cup chopped pecans, toasted

Sweetened Whipped Cream

Heat oven to 425°F with oven rack in lower third.

Crust
Roll out pastry into an 11-inch circle. Loosely roll dough around rolling pin and lift it into 9-inch pie pan. Unroll and press dough into pan edges and bottom, making sure that the pastry is not stretched.

Filling
Combine pumpkin and 3/4 cup brown sugar in large bowl and mix until sugar dissolves and no lumps remain. Add eggs, cinnamon, and salt and whisk until smooth. Stir in milk. Pour pumpkin mixture into pastry shell.
Bake 15 minutes.

Topping
Combine 1/4 cup brown sugar with flour. Cut in butter with pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. Stir in pecans.
Reduce oven to 350°F. Crumble topping around outer edge of pie. Bake an additional 30 to 40 minutes or until set in center and a knife comes out clean although it will be wet. Cool on wire cooling rack at least 4 hours before serving. Serve with whipped cream. Store in the refrigerator.

BAKER’S NOTES: Test for doneness about 1/2 inch away from pie’s center—the filling should look set and not jiggle. When pumpkin pie is baked too long, the crust will become soggy.

Cranberries add Sparkle to Any Dinner

2010-11-18T09:25:00.000-08:00

This is the time of year to stock up on cranberries. Hopefully there will be some specials this week and next, because like everything else, prices have risen. Take advantage and freeze a couple bags for later. Just place the unopened bags in the freezer. Don't wash the berries until you are ready to use them and use them frozen,there's no need to thaw.

The best news is that cranberries are high in antioxidants that help us to stay healthy. Scientists are discovering new compounds in cranberries and other fruits that slow the destruction of cells, also slowing aging. A half cup of cranberries also contains 10% of the RDA for vitamin C.

Probably Cranberry Nut Bread or Muffins and Cranberry Sauce, Relish or Chutney are the most familiar foods starring this brilliant red berry.

Here's another great recipe using cranberries from Baking Basics and Beyond.

Cranberry Walnut Tartlets

Be sure to try this with crème fraiche—the puckery cranberry filling of the tarts contrasts delightfully with the silky crème.

MAKES 8 TARTS

Crust
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter, cut-up
3–4 tablespoons ice water

Filling
1 cup firmly packed brown sugar
2 tablespoons flour
1/3 cup light corn syrup
1 1/2 teaspoons vanilla
2 eggs, beaten
2 tablespoons butter, melted
3/4 cup chopped walnuts
3/4 cup chopped fresh or frozen, cranberries
1/2–3/4 cup crème fraîche (see page 290)

Heat oven to 350°F with oven rack in lower third.

Crust
Place flour, sugar, and salt in food processor bowl. Pulse about 5 times to mix. Add butter. Process until coarse crumbs form with some pea-sized pieces. Add 3 tablespoons ice water and process until dough begins to clump together. Process about 10 seconds. If large clumps do not form, add a little more water, 1 teaspoon at a time. Place dough on well-floured work surface, and gather it together into a ball.
Divide dough into 8 equal pieces. Press into bottoms of 8 (3-inch) tart pans. Press firmly against sides of pans. Extend the dough a little above the sides to prevent filling from sticking.

Filling
Combine brown sugar and flour in medium bowl. Add corn syrup, vanilla, and eggs. Whisk until mixture is smooth. No lumps of brown sugar or flour should remain.
Stir in butter, walnuts, and cranberries. Divide filling into prepared shells, using about 1/4 cup for each. Gently even out surfaces of the tarts so that nuts and cranberries are evenly spaced.
Bake 28 to 33 minutes or until knife inserted in center comes out clean. Crusts should be golden brown. Cool tarts on wire cooling rack. Remove from pans. Serve warm or at room temperature with crème fraîche.

BAKER’S NOTES: Place tarts on a jellyroll pan or cookie sheet lined with parchment paper in case filling runs over the sides.

What OrganicProduce is Worth the Extra Cost?

2010-11-11T14:09:00.000-08:00

Because organic foods tend to be more expensive, it makes good sense to make some economic choices. Buy organic for foods that traditionally carry pesticide residues such as apples, potatoes, lettuce, bell peppers, spinach, strawberries, carrots, peaches and nectarines. Although these foods can be peeled, many nutrients and some fiber are lost in the process.

Apples absorb pesticides more than other fruits so if you can't choose organic, peel them or look for apples from New Zealand where fewer pesticides are used.

Organic baby food doesn't contain chemical residues and is best for their delicate systems.

Because cows eat grains cultivated with pesticides, the milk and butter produced from these cows, will have some residues.

Even though you don't eat the rind on cantaloupe, this fruit easily absorbs pesticides. I am trying to remember to wash cantaloupe before cutting to prevent contamination but it's a new concept.

Cucumbers can contain pesticide residues inside and also in the wax used for preservation, so always remove the skin.

Grapes are treated with multiple chemicals, especially grapes from Chile. Look for domestic grapes.

Strawberries are one of the most contaminated fruits. Eat local berries in season to limit your exposure.

Winter squash absorbs dieldrin into its flesh but Mexican squash is dieldrin-free because the soil is free from it.

When you buy local you will know what you are getting. Organic is a step is a healthy directions.

Thanksgiving for Two

2010-11-01T10:18:00.000-07:00

If there are only two at your Thanksgiving table this year, start a new tradition and roast a Cornish hen instead of a turkey. Cornish hens are the perfect size for two. Coarsely ground peppercorns and chopped thyme add flavor and color. Complete the meal with mashed potatoes and cranberry sauce. Kitchen twine can be used to tie the legs together but I've started using silicone cords that lock together and make it easy. After roasting the hen, remove the cords and wash them in the dishwasher and then you can use them again.

Lemon Thyme Roasted Cornish Hen

Serves 2

1 onion, cut into thick slices
1 (24 oz.) Cornish game hen, thawed
1 lemon, cut into wedges
2-3 sprigs fresh thyme
1 tsp. chopped fresh thyme
1 tsp. grated lemon rind
1 tablespoon butter, melted

Heat oven to 375 degrees F. Place onion on bottom of a small roasting pan (or use a small rack).

Remove the giblets and neck from the hen if necessary. Rinse and pat dry. Season the inside with salt and pepper. Stuff 2 lemon wedges and thyme sprigs into hen. Tie legs together and tuck wings under.

Combine chopped thyme with butter. Brush over hen. Season outside with salt and pepper. Place breast side up in roasting pan. Roast 30 minutes.

Baste with pan juices. Continue roasting 15 to 30 minutes until meat thermometer registers 160 to 165 degrees F. and juices run clear. Remove from the oven. Cover loosely and let stand 10 minutes so that the juices are reabsorbed.

Divide into two servings and serve breast meat and leg. Spoon the pan juices over the meat, if desired.

Food Safety: Always use a meat thermometer to judge the doneness of poultry. An instant read thermometer works well and is inexpensive but my favorite is a digital thermometer with a probe. Because the probe is inserted in the meat, when it registers the preset temperature it sounds an alarm. Insert the thermometer in the thickest part of the thigh, not touching the bone. To insure food safety, it is important to cook all poultry to 160 to 165 degrees F.

Scottish Food Adventure

2010-10-29T09:33:00.000-07:00

There are two dinners that I want to write about before I move on from our Scotland trip. Wednesday night we ate at 63 Tay Street in Perth, listed as one of the top 10 restaurants in Scotland. We didn't know it but the meals was prix fixe (36 pounds) and consisted of five courses.

Two courses stand out in my memory. The amuse bouche was a shooter of orange granita, fresh orange slice and a sweet tender date.My first course was Jerusalem Artichoke Veloute with Diver Scallops. The veloute was velvety smooth and savory and scallops were briny sweet. This dish was the single best dish I had in Scotland.

Our final night in Edinburgh we feasted on seafood at the Cafe Royal. Just off of Princes Street, we would never have found it if we didn't have good directions. Parts of Chariots of Fire were filmed here and it is just what we all think an old pub should be- dark paneled walls and shining glassware surrounding an ancient bar.

We ate in the pub area and had our first taste of Cullen Skink with Abroath Smokie- this is a rich smoky chowder filled with smoked salmon and potatoes. Cafe Royal Fish Stew (photo above)and Traditional Beer Battered Fish and chips both were very good entrees. For the last time we ended with Sticky Toffee Pudding topped with a poached pear and ice cream. Good thing we did a lot of walking!!

Food in Scotland A Pleasant Surprise.

2010-10-26T09:07:00.000-07:00

Aside from Scottish breakfasts which we were disappointing for B&B lovers, we had some fabulous meals in Edinburgh. Our first night we ate at Fisher's Bistro on the waterfront in Leith. It's always on the lists of top restaurants and was an easy walk from out hotel.

Because Scotland is almost surrounded by water, seafood is one of their most important industries. We started out with Fisher's Fish Soup, a creamy smoked salmon chowder with dill and chives that had a mild smoky flavor. My King Scallops from Skye had a hazelnut pesto, an herb salad and a balsamic drizzle. The scallops were delicate and fresh. We ended with one of our great discoveries for the trip- Sticky Toffee Pudding with Cream and Caramel Ice Cream. From this point on, we ordered this homey dessert every chance we got.

We had dinner the second night at The Dome, a restaurant in the New Town (1700's), located in an old bank building. The bar in the Club Room was buzzing and busy. I ordered the Herb Coated Fillet of Salmon with Green Beans and a Red Pepper Sauce and my husband had the Roast Chump of Lamb with Spiced Barley. Our entrees were accompanied with a dish of fresh vegetables to share.

Next posting I'll write about our meal at one of the Top 10 Restaurants in Scotland in Perth, slightly north east of Edinburgh.

Starting the Day with a Scottish Breakfast

2010-10-21T12:47:00.001-07:00

Shortly before we left for Scotland, a friend told me we would have the same breakfast at every B&B during our stay. I was surprised and really thought they'd be different as B&Bs in the states are very creative. She was right!!

At each of the four B&Bs where we spent the night we got "traditional Scottish breakfast". We couldn't believe it- it included a fried egg (fried in bacon fat), one or two strips of bacon (much meatier than ours), sausage (links or patties), toast, a grilled tomato half, a potato scone (similar to lefse and not what we consider a scone at all, mostly mashed potatoes, lightly fried)and baked beans.

We were well fed but somewhat disappointed, although we both liked the potato scone.

If I'm rambling, I'm still a little jet lagged!

More Apples

2010-10-08T08:14:00.000-07:00

The leaves are 10,000 shades of gold, with a little scarlet and green. The temperature is going up to 70 today, unseasonably warm but no one's complaining. It's still autumn and apples are everywhere. I'm doing a lot of baking and have been using Honeycrisp, Braeburn and Golden Delicious. These are great apples for baking because they keep their shape and aren't too juicy.

Here's another favorite apple recipe.

Apple Praline Coffee Cake

When you prepare this coffee cake for a special occasion, arrange small pecan halves instead of chopped pecans on top to dress it up. Apples and brown sugar keep this cake moist for several days.

MAKES 12 TO 16 SERVINGS

1 1/2 cups chopped peeled apples (about 2 medium)
1/3 cup sugar
2 teaspoons cinnamon, divided
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup milk

Glaze
1/4 cup firmly packed brown sugar
1/4 cup butter
1 cup powdered sugar, sifted
2 tablespoons whipping cream or milk
1/2 cup chopped pecans

Heat oven to 375°F with oven rack in middle. Spray a nonstick 10-cup Bundt pan with nonstick spray or thoroughly grease and flour.
Combine apples, sugar, and 1 teaspoon cinnamon in medium bowl. Combine flour, baking powder, remaining 1 teaspoon cinnamon, and salt in another medium bowl.
Beat butter in bowl of a heavy-duty mixer on Medium speed until creamy, scraping down sides of bowl once or twice. Gradually add sugar and continue beating until light in color. Scrape down sides of bowl. Beat in eggs and vanilla.
Reduce mixer speed to Low and add the flour mixture in three additions, alternating with two additions of milk. Scrape down bowl after each addition. Beat until smooth.
By hand, stir in the apple mixture. Spoon the batter into prepared pan, and spread evenly with a metal spatula.
Bake 45 to 60 minutes or until a toothpick inserted in center comes out clean. The apples should be fork-tender. Cool on wire cooling rack 15 minutes and remove cake from pan (see Baker’s Notes below).

Glaze
Heat brown sugar and 1/4 cup butter in small saucepan over medium heat, bringing mixture to a boil while stirring constantly. Reduce heat to low and cook until butter is absorbed, about 1 minute. Remove from heat and add whipping cream and powdered sugar. Beat until smooth.
Drizzle glaze over cake, allowing some to run down the sides. Sprinkle with pecans.

BAKER’S NOTES: Spray the Bundt pan generously with nonstick cooking spray or grease with shortening and coat with flour. Make sure the ridges are coated so the cake will come out completely.
Use a metal spatula to release the center and loosen the sides of the cake from the pan. With the cake side up, gently shake the pan to loosen the bottom, rotating as you shake. Carefully remove the cake from the pan by inverting it onto a cooling rack.
Because the glaze is cooked, it sets up quickly. As soon as it is smooth, drizzle it over the cake.

It's Apple Time

2010-10-08T08:03:00.000-07:00

Wednesday I was on Showcase MN and prepared Apple Bars with Browned Butter Frosting and Apple Cheddar Muffins. Developing recipes for Scandinavian Classic Baking I found a few that used browned butter and I love the flavors.

Here's the link. http://www.showcaseminnesota.com/show/client_article.aspx?storyid=876046

Butter is Better

2010-10-01T06:56:00.000-07:00

Earlier this week I attended the Edesia Cookbook Discussion group founded by Emmy winner Kim Ode. Her guests were Zoe Francois, author of Artisan Bread in 5 Minutes a Day, and Heidi Woodman, of Heidi's Restaurant. The discussion was about baking and their go to cookbooks.

Several they recommended: Rose's Heavenly Cakes, Ratio by Michael Ruhlman,Dessert Fourplay by Iuzzini and Finamore, On Food and Cooking by Harold McGee and The Last Course by Claudia Fleming of NY's Gramercy Tavern. Heidi said her most used "go to" book was The Joy of Cooking, it has the basic information everyone needs at some time. Good ideas for holiday gifts to bakers.

In the discussion about ingredients there were two important points.
1. always use unsalted butter (you can control the amount, but salt is essential)
2. Special salts make fabulous finishes, such as smoked salt on chocolate sorbet with pears.

Fall Weather Arrives

2010-09-24T12:58:00.000-07:00

Actually fall arrived here Wednesday and announced its presence with 24 hours of rain, almost 3 inches in our rain gauge. There has been serious flooding in parts of Minnesota and Wisconsin. Today it the rain has stopped but it is cooler and windy. Definitely time for soup!!!

Here's recipes that is easy to make and bursting with healthy lentils and savory fall vegetables. I've also used chopped ham instead of the sausage. Add a little sherry and you'll feel warm and toasty for sure.

Lentil Sausage Soup

Serves 6 to 8

2 tbsp. olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 leek, cleaned and chopped
1 ½ cups lentils
2 tbsp. tomato paste
2 tsp. chopped fresh thyme
½ tsp. kosher salt
½ tsp. pepper
5 cups chicken broth
2 cups water
1 to 2 tbsp. balsamic vinegar
½ lb. diced kielbasa or smoked sausage
Sherry

Heat the olive oil in a large Dutch oven and add the onion, celery, carrots and leek. Cook until softened, stirring occasionally, about 5 to 7 minutes.

Stir in the tomato paste, thyme, salt, pepper, chicken broth and water. Bring mixture to a boil. Cover partially, reduce heat to low and simmer 30 to 40 minutes or until the lentils are tender.

Add the kielbasa and simmer 10 minutes. Season to taste. Stir in vinegar. Adjust seasoning.

Add sherry to the soup when serving, if desired.

Baking with Yeast

2010-09-21T12:13:00.000-07:00

Since I posted two recipes recently using active dry yeast I thought it would be helpful to talk about yeast and yeast breads. I have always loved bread and enjoyed making it. It actually doesn't require a lot of active time. Once the dough is made, you need a few minutes to shape it. After it rises a second time, it's time to bake.

Using my Kitchen Aid mixer to knead the dough makes the whole process even easier. After making the dough I switch to the dough hook and "knead" the dough about 3 minutes. After this, I place the dough on a lightly floured counter and knead it a minute or two. When it is smooth and elastic it's ready for rising.

Here's some info on yeast!

The most important step in baking yeast breads is using the proper temperature of water to activate the yeast. Because yeast is a living organism, it is easily killed by excess heat. When adding yeast directly to warm water, the water temperature should be between 105 and 115 degrees F. Use a thermometer to measure the water temperature to insure that the yeast is not killed.

Test warm tap water by sprinkling a few drops on the inside of your wrist. If it feels warm to you it is a perfect temperature for yeast. Adding warm water to yeast is called proofing because the yeast will begin to grow and produce gas “proving” that the yeast is alive. After opening yeast, store any remaining in the refrigerator and use by the date indicated on the package. Yeast past its expiration date won’t produce gas to leaven the dough.

Thoughtful Eating

2010-09-18T10:18:00.000-07:00

The USDA Food Pyramid has always been criticized because it isn't easy to use. In 2010 new Diet Guidelines for Americans is being published. Will this be more successful? We have to wait and see.

The number one nutritional concern in the U.S. today is obesity. And the best way to decrease this serious health risk is through diet. I read an article on the Nourish Network about topics that are included in the new recommendations.

Some of the topics that part of the discussion include:

Plant based diets need to become everyday diets- this means eating more vegetables, fruit, whole grains and nuts.

Two servings of seafood should be consumed each week. Low fat and fat-free milk products are important dietary components.

Decrease consumption of meat, poultry and eggs.

Eat attentively. Carefully consider what you are consuming.

Learn to cook. By preparing food at home, fat, portion sizes and content are within your control. Does this mean "Home Ec" will be back in the schools? It should never have been dropped.

"Crash Night"

2010-09-15T08:15:00.000-07:00

When my kids were younger we'd have crash night on Fridays when we weren't off to other activities. that meant pizza and movies. Here's a recipe from Baking Basics and Beyond for a simple and great pizza crust. You your favorite toppings or those below. .

Basic Pizza

Homemade crust makes “pizza night’ an occasion the whole family will look forward to. Spread the sauce on the pre-baked crust and let everyone choose his or her own toppings. When I only need one pizza, I pre-bake the second crust and freeze it. With a crust from the freezer, homemade pizza arrives faster than delivery!

MAKES 2 (12-inch) PIZZAS

basic pizza Crust
1 (1/4-ounce) package active dry yeast
1 cup warm water (105–115°F)
3 cups all-purpose flour, divided
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon olive oil

Topping
1 (15-ounce) can pizza sauce
2–3 cups shredded mozzarella cheese
�Pizza toppings: cooked Italian sausage, chopped green peppers, sliced mushrooms, olives, etc.

basic pizza Crust
Sprinkle yeast over warm water in small bowl and let stand about 5 minutes. Combine 2 1/2 cups flour, sugar, and salt in large bowl. Stir in yeast mixture and olive oil. Continue stirring until flour is absorbed. Stir in remaining flour until a soft dough is formed. Dough will be sticky to start with, but after kneading it becomes easier to handle.
Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead dough 6 to 8 minutes or until it is smooth and elastic.
To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.
If dough is sticky, gradually add flour while kneading. Do not use more than 3 cups flour, total. Shape dough into a ball by pulling sides underneath forming a smooth top. Cover dough and let it rest while you prepare toppings. I just invert a bowl over the dough for this short rest.
Heat oven to 450°F. For crispest crust, place rack toward bottom of oven.
Grease two 12-inch pizza pans. Leave about 1 inch around edge of each pan ungreased so dough has something to cling to as it is stretched to fill pan. Place half of dough in center of each pan, and push it out to pan edges, rotating pan as you go. Form a raised edge around the crust’s perimeter.
Bake crusts 7 to 10 minutes or until they are just beginning to brown. Remove from oven. (The crusts can be frozen at this point. Cool to room temperature and wrap tightly before freezing.)

Topping
Spread 1 cup pizza sauce over each crust and add toppings. Sprinkle 1 to 1 1/2 cups shredded mozzarella cheese over each pizza. Bake 7 to 10 minutes longer until cheese is melted and crust is browned. Cool slightly before cutting.

It's Football Season!

2010-09-09T13:17:00.001-07:00

We left town for the Labor Day Weekend and came home to fall. Certainly seems like summer left our area. But I love fall for the cool days and nights, colorful falling leaves and football.

Here's a recipe that makes a great snack for halftime or make it dinner by adding a salad. The Stromboli recipe is fromBaking Basics and Beyond.

Stromboli

Stromboli is another family favorite, and that’s why I’ve included this recipe. I don’t put pizza sauce inside so the meat and cheese flavors will predominate. I’ve served this for dinner, but it makes a popular snack when everyone is gathered for the big game. You can use various deli meats and cheeses and add olives or hot peppers—just don’t fill the stromboli too full. Provolone, a mild Italian cheese with a smoky flavor, is perfect here.

MAKES 12 TO 15 SERVINGS

Basic pizza crust (make your own or use refrigerated or frozen)
1 tablespoon olive oil
1/4 pound sliced pepperoni
1/4 pound sliced hard salami
4 ounces Provolone cheese, sliced or shredded
1 egg, beaten
Grated Parmesan cheese
Marinara sauce

Heat oven to 400°F with rack in lower third. Lightly grease a cookie sheet.
Place dough on lightly floured surface and roll out to a 15 x 12-inch rectangle. If dough becomes difficult to roll, let is rest briefly.
Brush dough with olive oil. Arrange pepperoni, salami, and Provolone cheese down center of dough. Fold both sides toward the center and pinch together to seal. Brush egg over top of dough. Sprinkle with Parmesan cheese and place on prepared cookie sheet. The easiest way to lift the dough is with large metal spatulas at each end. Cut several slits into dough.
Beat 30 to 35 minutes or until stromboli are well browned. Cool slightly before slicing. Serve with pizza or marinara sauce for dipping.

BAKER’S NOTE: Cover the baking sheet with a silicone baking mat for easy clean-up since leaks do occur.

CSAs- Sources of Best Local Produce

2010-09-07T12:14:00.000-07:00

This is the best time of year to be in a CSA (community supported agriculture). Tomato plants are bending under the weight of ripening tomatoes and basil plants are adding fragrance to the field. When we visited my daughter in Upstate New York in addition to the box they pick up every week, the farm also has "pick-your-own" that varies from week to week. My grandson loves to be outdoors and was very helpful picking yellow beans.

This weeks' box container Brussels' sprouts tops which were unknown to me. They are actually the leafy part of the plant and a dark green- attention: healthy!

Saturday morning we headed to the farm in the gently rolling countryside. Along the way we saw cows, alpacas and chickens. Also wind machines on top of the hills. As we left New York, the fragrance of fresh tomato sauce with basil was in the air and I knew we were leaving too soon!

Timely Info on Eggs

2010-08-23T09:04:00.000-07:00

With the recall of millions of eggs, it's time to review egg safety and quality. The USDA recently release a study comparing the nutritional value of "factory eggs", uncaged eggs and organic eggs.

The scientific study found that organic or uncaged eggs were no healthier than factory eggs. What is especially interesting is that the factory eggs were safer to eat! So choosing eggs from organic or uncaged chickens is a moral and ethical choice, not a nutritional issue.

Organic eggs haven't been studied for antibiotic content but in general, organic chickens are not dosed with antibiotics unless they are sick, and lose organic designation in this case. Organic eggs were higher in PCB's that factory eggs.

With the recent recall, the important factor is that when the eggs were found to contain salmonella, it was possible to locate the source and make changes.

Don't let eggs stand at room temperature more than 2 hours. Cook foods containing raw eggs to 160 degrees F. and refrigerate foods containing eggs withing two hours. The key to avoiding salmonellosis is safe handling of eggs and egg products.

Everything's Peachie!

2010-08-13T12:20:00.000-07:00

Yesterday I taught a peach class at Byerly's Cooking School. Joan Donatelle from Byerly's assisted me and provided Bellinis made with fresh peaches and prosecco for the students. After that the class went very well!

Here's another peach recipe I developed this summer. Just got peaches from the farm stand that are very sweet and juicy and perfect for pizza.

Peachy Pizza on the Grill

Makes 8 servings

2 (3 ounces) packages cream cheese, softened
1/2 cup firmly packed brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1 can (13.8 ounces) refrigerated pizza crust
Ice Cream or whipped cream

Prepare toppings before grilling the crust. Combine the cream cheese and brown sugar in a medium bowl and mix until smooth. Mix the sugar and cinnamon in a small bowl. Peel the peaches and brush with lemon juice to prevent browning.

Unroll the pizza crust onto a floured surface and cut into 4 parts. Flatten each part to a rough square about 6 to 7 inches. The shape may be uneven but this isn’t a problem.

Heat a grill to high. Place one pizza on a greased baking sheet and lightly spray one side of a crust with nonstick cooking spray. Place sprayed side down on grill. Grill 2 to 3 minutes and remove crust. If it sticks, wait 1 minute and try again.

To serve at once, spread 2 to 3 tablespoons cream cheese onto cooked side of crust. Top with peaches and sprinkle with cinnamon sugar.

Return to the grill and cook 2 to 3 minutes or until hot and lightly browned. Cool slightly before serving. Repeat with remaining dough. Serve with ice cream or whipped cream.

Pat’s Tips: You can grill the crust and finish later in the broiler. After the first side of crust is browned, turn and continue grilling until crust is browned. Just before serving, add toppings to crusts.

Place under broiler for 3 to 4 minutes or until heated and lightly browned.

If you haven’t grilled pizza before, experiment with your grill to find the right settings and timing.

It's time for Peaches

2010-08-05T12:25:00.001-07:00

Yesterday I appeared on Showcase MN on KARE 11. As always I felt very welcome and that makes it easy to talk. Here's the link. I'm also posting the recipe here for Peaches Melba Upside Down Cake.

http://www.showcaseminnesota.com/show/client_article.aspx?storyid=863622

Peach Melba Upside Down Cake

Peach Melba was created to honor Dame Nellie Melba, an Australian opera singer. Now a classic, any dessert containing peaches and raspberries is named peach Melba. In the summer juicy ripe peaches and tangy-tart raspberries contrast with the caramelized topping and tender cake. A little whipped cream makes it complete.

MAKES 9 SERVINGS

Topping
1/4 cup butter, melted
2/3 cup firmly packed brown sugar
2 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/2 cup fresh raspberries

Cake
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
2 eggs, lightly beaten
2 tablespoons milk
1 teaspoon almond extract

Heat oven to 350°F with rack in middle.
Combine melted butter and brown sugar in bottom of 9 x 9-inch baking pan. Toss peaches with lemon juice and add to pan. Add raspberries.
Combine flour, sugar, baking powder, and salt in bowl of a heavy-duty mixer. Add softened butter, eggs, milk and almond extract and beat on Low speed until well mixed. Scrape down sides of bowl.
Increase mixer speed to Medium and beat 2 minutes. Pour batter over the fruit spreading into the corners.
Bake 40 to 48 minutes or until cake springs back when touched lightly. You can test with a toothpick, but only insert it into the cake. Remove cake from oven and cool 5 minutes on wire cooling rack.
You need to remove cake from pan while still warm so topping will come out easily. Loosen edges of cake with small metal spatula and cover cake with a serving plate. Carefully invert the cake onto the serving plate. If any topping remains in pan, remove with spatula and gently spread over cake.
Serve warm or at room temperature. Store cake in refrigerator.

2010-07-24T10:37:00.000-07:00

Some of my friends have been complaining recently that they have too much rhubarb. That's not my problem because I don't have enough sun in my yard to make it grow, so I have to buy it. But now I know who to ask when I need some.

If you are overwhelmed with rhubarb here's a mouth-watering pie that is different from usual . A friend brought it to our Gourmet Group dinner and everyone thought it was wonderful.

Rhubarb Pie

Makes 8 servings

1 pastry for 9-inch pie pan

Filling
2 slices soft white bread, crust removed, cubed
1/4 cup butter, melted
1 1/2 cups sugar
3 tablespoons all-purpose flour
2 eggs, well beaten
3 cups diced rhubarb

Press the pastry into the pie pan and flute the edges. Heat the oven to 350 degrees F.

T make the filling, toss the bread cubes with the butter until bread is well coated and place in the pie pan.

Combine the sugar and flour in a medium bowl. Stir in the eggs and mix well. Stir in the rhubarb. Pour on top of the bread.

Bake 55 to 65 minutes or until a knife inserted in center comes out clean. The crust should be golden brown. Cool the pie on wire cooling rack. Remove from pans. Serve warm or at room temperature with vanilla ice cream.

Bastille Day- Italian Food?

2010-07-14T16:22:00.000-07:00

I met a friend for lunch today at Parma 8200, a new restaurant in the south metro area. It is another D'Amico run restaurant and adds successfully to their chain of local favorites.

For a lunch crowd the restaurant was very busy and unfortunately, loud.

We started with squares of chewy toasted bread soaked in olive oil. I had a Shrimp and Arugula Salad with Tarragon Vinaigrette. The shrimp were small but sweet and tender and were surrounded with the best of fresh summer produce. Fresh sweet corn, tiny asparagus spears, avocado wedges and succulent grape tomatoes were lightly dressed with tarragon vinaigrette, the perfect complement.

Although the salad was by no means a pasta salad it did include frego, tiny pasta balls.

I plan to return here soon!

Lunch with a View

2010-07-02T08:43:00.000-07:00

When my husband and I were in Chicago we had lunch at the Art Institute in their modern wing. The Piano Restaurant has outdoor seating under an artistic canopy. The end of the terrace is all glass and as you eat carefully prepared dishes you gaze at Millennium Park. The view is so extraordinary that it's hard to think about food. My husband had a trio of "sliders", beef, lamb and shrimp. I had ravioletto with wild mushrooms in mushroom broth.

Of course, the part that captured most of my interest was dessert. I devoured a Pistachio Cake with Strawberry Consomme and White Chocolate Ice Cream. The strawberry consomme was poured over the cake just before it was served. Beautiful with fresh local berry flavor bursting forth.

Food Stylying Advice from Delores Custer

2010-06-25T14:40:00.000-07:00

I've signed a contract with Pelican Publishing to create Scandinavian Classic Baking which will be published in spring, 2011. In addition to developing the recipes I'm also going to be the stylist for many of the photos. There's a photo of every recipe. I know just enough about styling food for photo to know how much I don't know and that it takes an alchemists magic for success.

That leads me back to Delores. I actually met her years ago when she was in Minneapolis for Food on Film, sponsored by the Twin Cities HEIB. I know how much respect she has in the industry and was delighted when she published Food Styling- The Art of Preparing Food for the Camera.

In her 400 page generously illustrated book she covers how to become a food stylist and the importance of food skills in success. In addition she give specific tips for many kinds of food and the ethics involved in showing products honestly. There are many photos showing the same food surrounded by different colors, lighting and props. Beautiful food isn't enough, you must develop an eye.

In addition she provides lists of equipment, tips on selecting produce and much more. My favorite part is the stories she tells of specific shoots and what was involved; she prepared the food held by Paul Newman in a promotion for Newman's Own Diablo Sauce. It was smokin' and so was he, surrounded by fire.

This book is worth the investment for anyone who wants to take great shots of food.

Father's Day Favorite

2010-06-18T09:16:00.000-07:00

Father's Day oincides with fresh blueberry season almost every year. Because blueberries are abundant, it's a perfect time to bake a blueberry tart. This recipes has been a favorite of mine since I first baked it in the 70's. Because some fresh blueberries are added after baking, their freshness is accented.

It's very easy to bake because the crust is pressed into the pan- you don't have to roll out a pastry dough which can be challenging. Try it and I think you'll agree.

Blueberry Tart with Vanilla Whipped Cream

If you're new to baking you'll like this crust because it is made in the food processor and pressed, not rolled, into the tart pan. Lightly dust your fingers with flour if the pastry is sticky. I like to sift a little powdered sugar on top of the tart after it has cooled. For a special touch top with whipped cream or ice cream.

MAKES 8 SERVINGS

Crust
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup butter, cut-up
1 tablespoon distilled white vinegar

Filling
3 cups fresh blueberries, divided
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Heat oven to 400°F with oven rack in middle.

Crust
Combine flour, 2 tablespoons sugar, and salt in a food processor bowl. Add butter and pulse until dough resembles coarse crumbs with some pea-sized pieces. With processor running, add vinegar. Process until dough starts to clump together, about 10 seconds.
Gather dough into a ball and place in center of a 9-inch tart pan with removable bottom. Using your fingers, press dough out to the edges of the pan and up the sides. Lightly dust your fingers with a little flour if dough is sticky.

Filling
Sprinkle 2 cups blueberries into the tart shell.
Combine sugar, flour, and cinnamon in small bowl and mix. Sprinkle evenly over the blueberries.
Bake 50 to 60 minutes or until filling is bubbling and sugar has dissolved. Remove tart from oven and press the reserved 1 cup of blueberries into the warm fruit. Cool on wire cooling rack at least 2 hours before cutting.
Chill Vanilla Whipped Cream until serving time, then mound over tart.

BAKER’S NOTES: The filling must be bubbling all over in order to dissolve the sugar.
SECRETS TO SUCCESS: The acid in the vinegar helps make the pastry tender. The vinegar flavor completely disappears during baking.

Whole Grains Salads

2010-06-11T14:31:00.000-07:00

Here's the link from my TV appearance.

http://www.showcaseminnesota.com/show/client_article.aspx?storyid=852665

Today I prepared whole grain salads on Showcase Minnesota. I was worried that I wouldn't have enough to fill the time but as usual I have more than enough. I discussed the importance of whole grains and prepared a Wheat Berry Salad.

Tonight I could actually serve 3 whole grain salads for dinner but think that's a bit much. We're going to grill some chicken.

Here's a recipe for Blueberry Rhubarb Crumble from Baking Basics and Beyond. It will complete the summertime menu.

Blueberry Rhubarb Crumble

Fresh, sweet blueberries tame the tartness of rhubarb in this British crumble. Rhubarb is traditionally a sign of spring, and I always buy extra when I go to the farmers’ market or find it at the supermarket. It can be frozen without washing or trimming but should be tightly wrapped.

MAKES 8 SERVINGS

1 1/2 cups sugar
3/4 cup all-purpose flour, divided
1 teaspoon cinnamon
6 cups chopped fresh rhubarb
1 1/2 cups fresh blueberries
1/4 cup orange juice, or water

Topping
1/2 cup firmly packed brown sugar
1/4 cup cold butter, cut-up

Heat oven to 350°F with oven rack in center. Spray bottom of a 9 x 9-inch baking dish or 1 1/2-quart casserole with nonstick cooking spray.
Mix granulated sugar with 1/4 cup of flour and cinnamon in large bowl. Add rhubarb, blueberries, and orange juice and stir until fruit is well coated. Be careful not to break the blueberries. Spoon into prepared baking dish.
Bake 30 minutes or until juices are starting to thicken and bubble.

Topping
Mix remaining 1/2 cup of flour with the brown sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. Crumble over the hot fruit.
Bake 25 to 35 minutes longer or until juices are bubbling and rhubarb is fork-tender. Cool on wire cooling rack.
Serve warm or at room temperature. Store any remaining in refrigerator.

BAKER’S NOTE: Because frozen rhubarb and frozen blueberries are available throughout the year, this dessert can be baked any time. When you are using frozen rhubarb, I suggest chopping the largest pieces. Use the rhubarb and blueberries while still frozen. After adding the topping, you will need to bake about 60 minutes longer.
SECRETS TO SUCCESS: When I serve this dessert warm, I offer it with a little cream.

Pizzaria Bianco- Worth the Wait?

2010-06-04T08:03:00.000-07:00

We just returned from Phoenix and finally managed to eat at Pizzaria Bianco in downtown. We gave in and waited almost 3 hours for a table. I have never waited that long for anything!!

We arrived at 4:05 for the 5 p.m. opening and were too late to be in the first seating. We learned this at 5 p.m. after the doors opened and the line slowly moved forward. We were the first group that had to continue waiting. Don't forget, it was Phoenix and the temperature was at least 99 degrees F.-- but it's a dry heat and there was some shade. My son was the one who stood patiently in line.

There's a bar in the house next door and we were able to wait inside and have a drink and appetizers. Probably because we had a 7-year old and a 4-year old with us, we had a room to ourselves and had a nice visit while we waited.

Our appetizer was Bruschetta, toasted bread spread with a mild goat cheese and drizzled with olive oil and a little basil. Quality ingredients and very simple!!

We were seated around 7 p.m. and the food came quickly after that. I ordered my favorite Pizza Margarita. The crust was crisp and chewy and toppings were fresh and everyone at the table devoured their pizza.

Was it worth a 3 hour wait? I didn't think it was any better than Punch Pizza in the Twin Cities but maybe I was just disgruntled from the long wait. For me, I think it's all about the wait!

Easy Ways to Add Whole Grains

2010-05-25T13:37:00.000-07:00

The following are whole grains that can easily be added to your diet.
· Barley
· Brown rice
· Buckwheat
· Bulgar (also called cracked wheat)
· Oatmeal
· Popcorn
· Quinoa
· Whole wheat pasta or cous cous
· Wild rice

Serve brown rice in place of white rice. Because it takes longer to cook, I usually prepare 4 servings at a time in my rice cooker and reserve the extra for another meal or freeze it.

Start your day with a whole grain cereal such as oatmeal. Instant oatmeal usually contains added sugar.

Instead of rice, add barley or wild rice to hearty nourishing soups. Hulled barley is the most nutritious form. Pearled barley has had the husk removed and cooks faster. Barley is high in fiber and adds a chewy texture to soups.

Whole-wheat cous cous is one of my favorites. It’s a whole grain version that is quickly prepared and has a mild nutty flavor. I’ve always used cous cous often because it’s ready in 5 minutes.

When you bake, replace some all-purpose flour with whole-wheat flour. Start with substituting small amounts and gradually increase it. I don’t recommend using more that half whole-wheat flour because the end results will be dry and heavy.

Curried Cous Cous

Whole wheat cous cous has great nutritional value. Depending on the main dish, I often add chopped peanuts and a few raisins if I’m serving this with a simple entree. This is the perfect side dish for grilled chicken or salmon.

Makes 2 servings

1 cup chicken broth
1/3 cup whole wheat cous cous
1/4 cup frozen peas
1/2 teaspoon curry powder
1/4 teaspoon coarse salt
1 tablespoon chopped fresh parsley

Heat the chicken broth to a boil in a small saucepan. Add the cous cous, peas, curry powder and salt. Let stand about 5 minutes or until the broth is absorbed. Add parsley and fluff with a fork.

Healthy Whole Grains

2010-05-25T13:31:00.000-07:00

Whole grains are an important part of a healthy diet. In addition to being low in fat and high in fiber, recent studies have shown diets high in whole grains reduced risk of strokes, type 2 diabetes and heart disease.

Rice, cereal, pasta and flour are grains or made from grain products and make up a large part of our diets. The complex carbohydrates contained in whole grains are digested slowly and adding to satiety. Quickly digested flour and sugar from white bread, pastries and rice don’t provide the same filling satisfaction as whole-wheat bread or brown rice. Whole grains actually contain higher amounts of protective antioxidants than fruits and vegetables.

Because the germ contains some fat, whole grain foods spoil more quickly than refined but you can extend shelf life by storing them in the freezer or refrigerator. Removing the bran and germ gives refined grains a lighter color and texture. Many refined grains such as flour are enriched with B vitamins and iron but are still not as nutritious as the original whole grains.

It’s easy to become confused as to what products are actually contain whole grain. Many “multi-grain” foods don’t actually contain any whole grains at all. The word “whole” should be in front of the first grain, or another word such as oats, brown rice or wild rice should be the first item on the nutritional label. Terms such as “cracked wheat”, “wheat flour” or “stone-ground” do not guarantee whole grain. Try to select whole grain foods that provide at least 3 g of fiber per serving. “Whole grain” is often displayed on the front of the package.

My next posting will suggest ways to add whole grains to your diet and include a whole grain recipe.

Springtime Rhubarb

2010-05-22T09:26:00.000-07:00

One of the advantages of living in a northern climate is the ability to grow rhubarb in the garden. I put in a plant last summer but have meager results and now realize that having a lovely shaded lot, also means lack of sun for plants. I'm not much of a gardener, but rhubarb doesn't require much.

Fortunately a friend had rhubarb run amok and brought me a couple of pounds of stalks plus a Fresh Rhubarb Pie. A tart and tangy springtime treat!

I'm making Rhubarb Bread and will freeze any leftover stalks. After cutting off the leaves (they are poisonous!) and cutting the stalks into 1/2 inch pieces, place it in air-tight containers and freeze. When I use it, I can use it still frozen which is why it make sense to cut it up before freezing.

Rhubarb Bread

Although fresh rhubarb is available only in the spring, frozen rhubarb is available year round. Look for fresh rhubarb at farmers’ markets and supermarkets early in the spring. In this quick bread the tart flavor of the fruit contrasts with the spiciness of the nutmeg.

MAKES 1 LOAF (12 to 16 slices)

2 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated fresh nutmeg, if desired
3/4 cup firmly packed brown sugar
1 cup lowfat buttermilk
1/2 cup vegetable oil
2 eggs, beaten
1 1/2 cups fresh or frozen chopped rhubarb

Heat oven to 350°F with oven rack in middle. Lightly spray bottom of a 9 x 5-inch loaf pan with nonstick cooking spray.
Combine flour, sugar, baking soda, salt, and nutmeg in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.
Combine brown sugar, buttermilk, oil, and eggs in medium bowl, breaking up any small lumps in the brown sugar. Pour buttermilk mixture into the flour mixture, and stir only until the flour is evenly moistened even though batter is not smooth.
Stir rhubarb into the batter, pour into prepared pan, and smooth top. The pan will be about 3/4 full, but it won’t overflow.
Bake 55 to 70 minutes or until golden brown and a toothpick inserted in center comes out dry. The bread may begin to pull away from pan sides.
Cool on wire cooling rack 10 minutes. Run a spatula around sides of pan to loosen bread. Place rack over the bread and invert so bread falls onto the rack. Remove pan and turn top side up. The bread must cool before it can be sliced.

BAKER’S NOTES: Like any quick bread, this bread is easier to slice the second day. After cooling completely, wrap in plastic wrap and store at room temperature overnight.
As a substitute for buttermilk, you can place 2 teaspoons lemon juice or distilled vinegar in a glass measuring cup and add milk to make 1 cup. Let the mixture stand a couple of minutes.
SECRET TO SUCCESS: Frozen rhubarb doesn’t need to be thawed before baking but does need to be chopped because the pieces are very large. Use a sharp knife, and chop it while it is still frozen. Do not use a food processor because it makes the rhubarb stringy.

From Baking Basics and Beyond by Pat Sinclair, 2006, Surrey Books

Springtime Morels

2010-05-17T09:15:00.000-07:00

At the Farmer's Market last week I purchased some morel mushrooms. The farmer told me it was probably the last time she'd have them this year so I was lucky to get them.

I put a lot of thought into the best way to serve and and as a result we had two outstanding dinners. Wednesday night I prepared a recipe from May Ellen Evans cookbook, Bistro Chicken. In typical fashion I made some changes and substituted boneless skinless chicken breasts for chicken parts. After simmering about 8 minutes the chicken was tender and moist and the mushrooms added a woodsy flavor. A silky sauce added to the earthy richness of the dish.

(To buy Mary's book go to www.thewritecook.com )

Saturday night we hosted our Gourmet Group and I took relished the opportunity to use recipes from my "Cooking with Cabernet" class at Sur l'Table in San Francisco. After soaking the morels I combined them with button mushrooms and sauteed both in butter. Rare Fillet Mignon prepared on the grill were with an Onion Marmalade from the class. To make the marmalade, I slowly simmered sweet onions with a bottle of Cabernet Sauvignon and 1 cup of port until the juices were thick and syrupy. Roasted new potatoes and steamed broccoli with lemon olive oil and sea salt completed my portion of the meal.

My friend brought Rhubarb Pie made with rhubarb from her garden and also gave me a bunch of rhubarb- stay tuned for my next posting!

Cake Decorating for Fun

2010-05-04T08:35:00.000-07:00

Saturday I spent the day at a decorating class sponsored by Wilton School of Decorating Art. Sandy Folsom, school director, shared decorating techniques with a group of Twin Cities professionals.

I'll admit that we were given a bag of Wilton products for practicing. For me, as a baker, it was a special treat because I usually take the simplest road and don't do much decorating. Nancy Siler, Vice President of Consumer Affairs, said her philosophy is "Make it simple and people will want to try it". For me, that was what the day was all about.

We produced the cakes above in about an hour after practicing with a pastry bag. I think you can tell which groups had a food stylist but everyone had fun and all cakes received a prize for something. Our generous judges awarded my team "Best Use of Border", a reach!!!

From now on, I'm going to take a little time to decorate.

Pie for Derby Day, Kentucky That Is

2010-04-27T13:14:00.000-07:00

This week there's lots of talk about Cinco de Mayo but an American tradition, the Kentucky Derby, is also this week. Saturday at 5 pm the horses are running for the roses in Louisville.

Although I've not attended the Derby I do like the traditional foods served that day. Mint Juleps are made with Kentucky bourbon and the same bourbon flavors many Classic Pecan Pies.

"Derby Pie" is a registered trademark of Kern's Kitchen in Prospect, KY and is made from a secret family recipe created in the 1920s.

This recipe is from Baking Basics and Beyond.

Chocolate Pecan Pie

Toasting the pecans really enhances their nutty flavor. Toast the pecans while you prepare the filling. The bourbon is optional—omit it if you prefer.

MAKES 8 SERVINGS

Crust
Pastry for a 9-inch single-crust pie

Filling
3/4 cup sugar
1 cup light corn syrup
3 eggs, beaten
1/2 teaspoon salt
1/3 cup butter, melted
1 tablespoon Kentucky bourbon, if desired
1/2 cup semisweet chocolate chips
1 1/2 cup pecan halves, toasted

Topping
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons Kentucky bourbon, if desired

Heat oven to 375°F with oven rack in lower third.

Crust
Roll out pastry into an 11-inch circle. Loosely roll dough around rolling pin and lift it into 9-inch pie pan. Unroll and press dough into pan edges and bottom, making sure that the pastry is not stretched.

Filling
Combine sugar, corn syrup, eggs, and salt in medium bowl, and beat with a wire whisk until smooth. Slowly stir in butter and rum (if using) and mix well. Stir in chocolate chips and pecans and pour filling into prepared crust.
Bake 40 to 50 minutes or until filling is set except for 1-inch diameter section in center of pie. You can test this using a knife, which should come out clean but will be wet.
Cool on wire cooling rack about 2 hours before serving.

Topping
Beat whipping cream on High speed in bowl of a heavy-duty mixer fitted with the whisk until soft peaks form. Scrape down sides of bowl and add powdered sugar and rum (if using). Beat until sugar is dissolved and stiff peaks form. Chill until serving.
Place a dollop of whipped cream on each piece of pie before serving. When I serve this warm, I usually accompany it with ice cream.

Seasonal Favorites for Meatless Meal

2010-04-19T12:01:00.000-07:00

The appearance of tender pale green stalks of asparagus in the supermarket is always one of the first signs of spring. Fresh halibut, available from March to November, starts to appear about the same time. Select Pacific halibut that comes from sustainable fisheries. Select a thick piece of halibut so it isn’t overcooked when it’s baked. This recipe is easily doubled- double the ingredients and bake two packets

Select crisp pale green asparagus with tight firm buds. It will be fresher of it is stored with the stalks in ice. Whether you prefer thin stalks or fatter stalks it is important that they are uniformly thick. To prepare--just snap off the bottoms of the stalks and rinse well. I usually peel the bottom of fatter stalks but this is just a personal choice.

Halibut and Asparagus in Parchment
Makes 2 servings

8 stalks asparagus
1 (8-12 ounce) halibut fillet, about 1 inch thick
1 teaspoon minced shallot
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 tablespoon butter
1 tablespoon white wine or water
2 lemon wedges

Heat the oven to 400 degrees F. Snap off the bottoms of the asparagus stalks and place them in a microwave safe dish. Add 2 tablespoons water and microwave on high 1 ½ to 2 minutes. By precooking the asparagus it will be cooked tender crisp when the fish is cooked.

Place a 15-inch square of parchment paper on a baking sheet and fold in half. Place the halibut along the fold and cover with the asparagus. Sprinkle with the shallot, lemon rind, and lemon juice. Season to taste with salt and pepper.

Dot with the butter and add the wine. Seal the parchment by folding the edges together several times. It’s important that you get the packet sealed so that the fish can cook in the steam inside.

Bake 18 minutes or until the paper is puffed and browned. Remove the packet from the oven and open carefully, allowing the steam to escape. Check the center of the halibut to be sure it’s cooked through. If it isn’t place the packet back in the oven for 2 to 3 minutes longer. Divide in half and garnish with lemon wedges.

Best Baking Books

2010-04-16T09:10:00.000-07:00

The James Beard Foundation has compiled a list of 13 essential baking books. Here is th list:

1. Baking:From My Home to Yours by Dorie Greenspan, 2006
2. Beard on Bread by James Beard, 1995
3. The Book of Great Desserts by Maida Heatter, 1999
4. The Bread Baker's Apprentice by Peter Reinhart, 2001
5. The Cake Bible by Rose Levy Berenbaum, 1988
6. Classic Home Desserts by Richard Sax, 2000
7. Chocolat by Alice Medrich, 1990
8. The Fannie Farmer Baking Book by Marion Cunningham, 1996
9. Great Pies and Tarts by Carole Walter, 1998
10. The Italian Baker by Carol Field, 1985
11. Martha Stewart's Cookies by Martha Stewart, 2008
12. My Bread by Jim Lahey, 2009
13. The Simple Art of Perfect Baking by Flo Braker, 2003

I have many of them on my bookshelf and many more. One I especially like is The Baker's Dozen Cookbook edited by Rick Rodgers, 2001. I also like the King Arthur Baking Cookbooks.

I must also recommend Baking Basics and Beyond by Pat Sinclair, 2006. Not as great as those listed above but a personal favorite!!

What are your favorites? I need to get some more!

Dinner at OM

2010-04-13T14:00:00.000-07:00

Last night Les Dames d'Escoffier held a benefit at OM restaurant in Minneapolis. One of the partners, Raghavan Iyer was one of the hosts and talked about Indian food. Dara Moskowitz, author of Drink This With Wine spoke briefly after the dinner.

The main dining room is located in the basement of the building and is softly lit. There is a chandelier of crystals on clear strings that glows in the central stairwell. I was so busy visiting with friends and meeting new friends that that is all I noticed of the decor.

The food, however is a different story. Servers passed hors d'oeuvres consisting of a split lentil wafer topped with an avocado tamarind chutney. Very spicy in my mouth!

We were seated for a Roasted Beet Salad Chukander Ka Salad. Organic greens delicately dressed with a raisin vinaigrette. My entree, Lobster Kari, was a medium lobster tail served on a black pepper, cinnamon and coconut milk sauce with lime rice noodles and coconut baby spinach. The lobster meat was infused with the flavors of the sauce, and beautifully presented.

We finished with Fresh Pineapple stewed with blackened red chiles and golden raisins and served warm over vanilla ice cream. Raghavan said that the pineapple was usually an accompaniment to fish but this new combination was extraordinary. The flavors were dancing in my mouth, peppery, warm and silky, cool ice cream with sweet pineapple.

Time to Finish Any Easter Eggs

2010-04-09T14:26:00.000-07:00

If you still have any hard-cooked eggs left from the Easter bunny's visit, it's time to use them up. Here's a simple recipe for Deviled Eggs. Everybody loves to eat them but nobody ever makes them. I use the same dressing for making Egg Salad for sandwiches.

Deviled Eggs

6 hard cooked eggs, peeled and cut in half
3 tablespoons light mayonnaise
1/2 teaspoon coarse salt
1/4 teaspoon sugar
1 teaspoon cider vinegar
1 teaspoon honey mustard
Fresh chives
Paprika

Carefully remove the yolks from the whites and set the whites aside.

Placed the yolks in a medium bowl and mash with a fork until no lumps remain or press through a strainer. Stir in the mayonnaise, sugar, salt, mustard and vinegar.

Using a heaping tablespoonful mound the yolk mixture in the whites. Garnish with fresh chives and sprinkle with paprika if desired.

Arrange deviled eggs on an egg plate or on a bed of shredded lettuce.

Still Have Leftovers from Easter?

2010-04-05T13:29:00.000-07:00

I appeared on KARE 11 Showcase MN today and talked about Easter leftovers- mostly ham
Here is the link to Showcase

http://www.showcaseminnesota.com/show/client_article.aspx?storyid=847684

I cube leftover ham and chop it finely in my food processor to use in this recipe. You could also used diced or ham cut into thin strips.

Just add a salad and you have an easy dinner that can be made ahead.

Ham and Asparagus Quiche

When asparagus first appears in the spring, I serve it roasted to capture its fresh flavor. As the season progresses, I have lots of additional ways of serving it, such as in quiche, which is appropriate for any meal of the day. Select asparagus stalks that are slim, bright green and crisp, with tight buds at the tips. Arrange the spears in a spokes design for a fancy presentation.

SERVES 8
Pastry for a 9-inch single-crust pie
8 fresh asparagus spears
1 cup chopped ham
1 cup shredded fontina cheese
1 cup whole milk
4 eggs, beaten
1/2 teaspoon dry mustard
1/2 teaspoon coarse salt

Heat oven to 400°F with oven rack in middle.

Crust
Roll out pastry into an 11-inch circle. Loosely roll dough around rolling pin and lift it into pie pan. Unroll and press dough into pan edges and bottom, making sure that the pastry is not stretched. Flute edges if desired.
Bake crust 10 to 15 minutes or until it begins to brown.

Filling
Place asparagus spears in flat dish with 2 tablespoons water and microwave on High 2 minutes to partially cook. Drain well. Asparagus can also be blanched in boiling water.
Sprinkle ham into bottom of partially baked pastry shell and top with cheese. Arrange asparagus spears in a spokes fashion over the cheese.
Combine milk, eggs, mustard, and salt in medium bowl and whisk until mixed. Carefully pour the custard into the crust.
Bake 25 to 35 minutes or until custard is set and a knife inserted in center comes out clean although it will be wet. Cool 10 minutes before serving to allow custard to set up.
Serve warm, at room temperature, or chilled. Store any remaining quiche in the refrigerator.

BAKER’S NOTES: Fontina cheese is a creamy Italian cheese with a nutty flavor made from cow’s milk. Swiss cheese can be used as a substitute.
SECRETS TO SUCCESS: Before cooking fresh asparagus, snap off the tough bottoms of the stalks and rinse thoroughly to remove any dirt. If you break the asparagus into 2-inch pieces, you will get some in every bite.

Last Minute Brunch

2010-03-31T13:08:00.000-07:00

Even if I know several weeks ahead that I'm hosting an Easter or spring brunch I usually don't decide on the menu very far ahead. There are always so many new recipes I want to try I find it hard to decide.

Here's a recipe I developed for a popular brunch class. Look for prepared crepes in the produce department. I usually add cold smoked salmon (similar to lox) but smoked salmon or grilled salmon are also great choices.

You can prepare the crepes a day ahead, cover and refrigerate. Reheat just before serving. Avocado slices and sprigs of fresh dill are the perfect garnish.

Baked Crepes with Smoked Salmon and Scrambled Eggs Filling

Serves 8

2 tablespoons butter
12 eggs, lightly beaten
¼ cup milk
1 teaspoon salt
1 package (8 ounces) cream cheese, cut into small dice
4 oz package smoked salmon, chopped
2 tablespoons chopped fresh dill
8 purchased crepes
½ cup sour cream
Additional chopped dill

Heat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Whisk the eggs, milk and salt until smooth. Add the eggs to the skillet. Cook until the eggs begin to set. Reduce the heat to low and stir until the eggs remain slightly creamy. Remove the eggs from the heat and add the cream cheese, smoked salmon and the chopped dill. Stir gently.

Place a crepe on a work surface and divide the eggs into 8 portions. Spoon the eggs down the center of each crepe. Roll up the crepe and place seam side down in a buttered 13x9 inch baking dish. Cover with aluminum foil. Bake about 20 minutes or until the crepes are heated through. Remove the foil and continue baking until lightly browned about 5 minutes. Serve with sour cream and chopped dill.

Spring Celebration Brunch

2010-03-25T06:52:00.000-07:00

There are so many events celebrated in the spring and I think the easiest way to gather family and friends-for the cook- is to host a brunch. Most of the food can be prepared a day ahead and baked the morning of the party.

Graduations, wedding showers, and Mother's Day are only three possibilities. I serve a main dish, usually a strata such as the Mediterranean Strata below, muffins and or sweet rolls and a fruit platter or a fruit plate.

Don't forget Easter is next week. A perfect time for a spring brunch. Add colorful tulips to the table and bring some spring sunshine inside.

Mediterranean Strata

This hearty brunch casserole brimming with sunny flavors from the south of France is always a hit. Because it can be refrigerated overnight, it can be in the oven as the guests arrive.

MAKES 8 TO 12 SERVINGS

6 English muffins, split and cubed
12 ounces drained, cooked Italian sausage
1 (14-ounce) can extra-small artichokes, drained and quartered
1/2 cup chopped roasted red pepper
1/4 cup Kalamata olives or ripe olives, pitted and sliced
1 1/2 cups shredded Provolone cheese
4 ounces feta cheese, crumbled
3 cups whole milk
8 eggs, beaten
2 tablespoons basil pesto
1/2 teaspoon coarse salt

Lightly spray 13 x 9-inch baking dish with nonstick cooking spray.
Arrange muffin cubes in bottom of baking dish. Crumble sausage over muffins and top with artichokes, red pepper, olives, Provolone cheese, and feta cheese.
Beat milk, eggs, pesto, and salt until blended in large bowl and pour over other ingredients. Using a spoon, press ingredients down into the liquid. Cover with plastic wrap and refrigerate overnight.
Heat oven to 350°F with oven rack in middle. Uncover the casserole.
Bake 40 to 50 minutes or until set and a knife inserted near center comes out clean although it will be wet.
Letting the dish sit for 5 to 10 minutes before cutting makes it easier to serve. Cover and refrigerate any remaining.

BAKER’S NOTE: You can let the dish stand at room temperature about 1/2 hour until the milk is absorbed if you don’t want to make it the day before serving.
SECRETS TO SUCCESS: I like the texture of English muffins, but cubed French bread or other chewy bread creates variety.
Unless you make your own pesto with fresh basil from the garden, purchase it already prepared. You can also purchase roasted red peppers in a jar.

Think Spring: Think Asparagus

2010-03-23T13:02:00.001-07:00

This is the time of year when it seems like winter will never end. I was just in upstate NY and say crocuses popping up through the grass. At least our snow is melted and we're having bright sunny days but no sign of crocuses.

One of the problems with eating fresh and local is very evident this time of year. We're tired of winter vegetables but there are no fresh spring vegies appearing. At least at the supermarket fresh asparagus is abundant but not cheap. I question the nutritive value of fresh asparagus by the time I get it home and prepare it, but like all vegetables while some vitamins may be diminished it's still a nutrition powerhouse.

Asparagus is one of the vegetables I often prepare in the microwave because it is so quick and keeps its brilliant green color. I also like to toss the spears with a little olive oil and roast it as 425 degrees about 5-7 minutes. Sprinkle with a little lemon juice and sea salt just before serving.

Frozen vegetables can be more nutritious than those from the supermarket because they are frozen shortly after harvest locking in nutrients. I especially find frozen baby peas and asparagus cuts great substitutes for fresh. USDA values indicate that as much as 50 % of some nutrients can be lost in just 1 or 2 days storage at room temperature but nutrients such as fiber, minerals and fat soluble vitamins are fairly stable. When you purchase fresh vegetables refrigerate them as soon as possible and serve them within a few days.

St. Patrick's Day for Two or More

2010-03-16T14:34:00.000-07:00

Be sure to wear green tomorrow! We'll be having Crock-pot Corned Beef, with New Potatoes and Stir-fried cabbage. Instead of cooking the cabbage with the corned beef, I'm going to quickly stir-fry it. This keeps the delicate green color and prevents any bitter flavor compounds from developing. I don't know if it is Irish or not, but I like horseradish with my corned beef.

Since corned beef doesn't come small enough to serve only two, I selected a 3 pound package and plan to make Reuben Sandwiches with the leftover meat. For each sandwich I use 3 thin slices of the corned beef, 1-2 tablespoons thousand Island dressing, a slice of Swiss cheese and about 1/4 cup drained sauerkraut. My favorite bread is pumpernickel and I lightly butter the outside of both slices of bread. I cook the sandwiches on my panini grill.

Rye or pumpernickel bread sometimes comes in a half loaf, and I freeze any bread we don't use. Any remaining sauerkraut also goes into the freezer. Swiss cheese is added to sandwiches. Other times of year I use deli turkey and make "Rachel" sandwiches. Still very tasty and definitely healthier!

The luck of the Irish to ye!

California Cooking

2010-03-10T12:00:00.001-08:00

When I was in CA recently I was fortunate enough to take two cooking classes. The first class, Big, Bold, Beautiful Cabernet at Sur l'Table in San Francisco featured five recipes containing cabernet. Since Napa Valley is famous for its' "cabs" it was the perfect class for me before we spent a couple of days in Napa.

Cabernet is know for its body and depth and pairs well with steaks and fatty fish such as salmon. We prepared Steak au Poivre with drunken cab-infused mushrooms, Steak burgers with a cabernet reduction( like an onion jam) and Salmon with a balsamic/cabernet glaze. The steaks were seared in a skillet at high heat and finished in a 400 degrees F. oven. This is a great way to prepare steak for guests as you don't have to be cooking the steaks at the last minute and can finish up as the steaks rest.

My second class was a demo class at the Culinary Institute on American in St. Helena. Once again we had Steak au Poivre, Classic Bistro fare. The CIA has a beautiful demo classroom with stadium seating and a camera that focuses on the action. The chef did an excellent job of teaching as she prepared the foods and had no trouble filling the time. She emphasized that the recipes were guidelines with lots of flexibility.

Foodie Fun in Sunny California

2010-03-04T13:26:00.000-08:00

I just returned from a week in San Francisco and Napa Valley and was very lucky to see so little rain. When we looked at weather forecasts before we left snowy Minnesota, several days had predictions of a 95% chance of rain. I did survive a downpour in Chinatown, but it only lasted a couple of hours.

While my husband attended a conference, I played and ate for three days. Fortunately I also did a lot of walking. Here is a brief synopsis of my "foodie fun"

The first morning I spent at the Ferry Terminal and enjoyed a fish taco for lunch while I sat beside the bay and listened to a yippy seagull. I also sampled sea salt caramels and S'Mores from Recchiuti Candies. Cowgirl Creamery provided some of the best blue cheese I've ever eaten produced at their Point Reyes creamery. It was so rich and velvety, it stuck to the knife and melted on my tongue.

For a mid-afternoon break, I devoured a buttery, flaky almond croissant from Acme Bakery and sipped a latte from Peet's Coffee and Tea.

After all this, I hopped on a cable car and rode up and down the hills enjoying the sunny day, although it was a bit nippy!

In the next few posts I provide details of my meals at Zuni Cafe, Boulevard and Bottega (Napa Valley). My walking tour ended with a Dim Sum lunch in Chinatown. I also took a class "Cooking with Cabernet" at Sur L'Table and a demonstration at the CIA (Culinary Institute of America) in St. Helena. And more!

Meatless Monday

2010-02-22T11:31:00.000-08:00

There's been a lot of talk about "Meatless Mondays" as a healthy way to make dietary changes. I have found that for me to feel full I need to have protein, not carbs. The following recipe contains high quality egg protein and milk protein in the Cheddar cheese.

Studies show that saturated fat raises blood cholesterol levels to a greater degree than ingested cholesterol and eggs are again a part of healthy diets. Use Cheddar cheese made with 2% milk to decrease fat if you like. When I use a small amount of cheese I find that full-fat tastes best, but I also like the 2% cheddar.

What do you serve for Meatless Mondays?

Spinach Frittata

Makes 2 servings

1 teaspoon butter
1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup diced red pepper
1 1/2 cups frozen shredded hash browns, thawed
1 cup fresh baby spinach leaves
1 clove garlic, minced
4 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Cheddar cheese

Heat the oven to 350 degrees F.

Heat the butter and olive oil in 9-inch nonstick skillet over medium heat. Add the onion and red pepper and cook 2-3 minutes or until softened. Add the potatoes and cook 6 to 8 minutes or until the potatoes begin to brown. Add the spinach and garlic and cook until the spinach is wilted.

Beat the eggs, milk salt and pepper in a medium bowl until smooth. Pour over potatoes. Cook, 2 to 3 minutes, lifting edges and allowing uncooked egg to flow underneath.

Sprinkle with cheese and bake 15 to 20 minutes or until set. Cut into 4 wedges to serve.

Celebrate the Olympics in Canada

2010-02-19T12:15:00.000-08:00

It's hard not to get caught up in the excitement of the Olympics. Especially for the Winter Games there are always a lot of Minnesotans involved.

Here's my recipe for a Canadian classic, Tourtiere. It's a two-crust pie filled with a spicy pork filling. Traditional for Christmas Eve, I'm planning to serve it with a salad as we watch and cheer "USA, USA". Keep it simple and purchase refrigerated pie crusts or follow my recipe for a tender flaky pastry.

Tourtière

Serve warm from the oven, or make ahead and serve it at room temperature or reheated. Use refrigerated pastry as a time-saver. Add a salad for a complete meal.

SERVES 8

Crust
Pastry for a 9-inch double-crust pie
Filling
1 tablespoon olive oil
1 cup chopped onion (1 medium)
1 teaspoon minced garlic
1 1/2 pounds ground pork
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon ground mace
1 cup chicken broth
Fresh ground pepper
2 tablespoons chopped fresh parsley

Crust
Roll out half of pastry into an 11-inch circle. Loosely roll dough around rolling pin and lift it into pie pan. Unroll and press dough into pan edges and bottom, making sure that the pastry is not stretched. Chill while preparing filling.

Filling
Heat olive oil in 9-inch skillet over medium heat. Add onion and cook until it softens, stirring occasionally. Add garlic and cook 30 seconds.
Crumble pork into the pan. Cook over medium-high heat until meat is well browned and all pink has disappeared. Drain off fat. Reduce heat to low. Stir flour into meat and sprinkle with seasonings. Add broth and stir until sauce thickens. Season with pepper and add parsley. Remove from heat and cool to lukewarm.
Heat oven to 400°F with oven rack in lower third.
Spoon lukewarm filling into the pastry. Roll remaining dough into 11-inch circle and place over filling. Pinch edges to seal. Flute the edges if desired. Cut several slits for steam to escape during baking.
Bake 30 to 40 minutes or until golden brown. Serve warm or at room temperature. Store pie in refrigerator.

BAKER’S NOTE: You can reheat the pie in about 30 minutes in a 350°F oven.

Basic Pie Crust

Tender and flaky pie crust is easy to make if you follow directions carefully and use a food processor. I use a combination of butter (for flavor) and shortening (for flaky tenderness). After making the dough, it should be chilled before rolling out and handled as little as possible.

PASTRY FOR 1 DOUBLE-CRUST OR 2 SINGLE-CRUST PIES

3 cups all-purpose flour
1/2 teaspoon salt
1/3 cup cold butter, cut into small cubes
1/2 cup vegetable shortening
6 tablespoons ice water

Place flour and salt in food processor bowl. Pulse briefly to mix. Add butter and shortening and pulse until crust resembles coarse crumbs. Pour ice water through processor tube while processor in running. Continue to process 15 to 30 seconds or until crust begins to form large clumps. If dough doesn’t clump, add a little more water, 1 teaspoon at a time.
Turn pastry out onto a clean surface and gather it together. Cut in half and shape each half into a flat disc, about 5 inches across. Wrap pastry discs in plastic wrap and chill at least 1 hour. (If you only need pastry for a one-crust pie, tightly wrap the remaining disk and freeze.)
Sprinkle flour lightly on your work surface. Remove 1 pastry from refrigerator, unwrap, and dust both sides lightly with flour. Place dough in center of work surface.
Place rolling pin in center of disk and roll out dough to the edge. Rotate dough about one-quarter turn each time you roll. Roll the dough circle to an 11-inch diameter, about 1/8 inch thick. Until you’ve made a few pies, your circle will be ragged. Continue by following the recipe above.

Ash Wednesday Already?

2010-02-17T13:28:00.000-08:00

If yesterday was Mardi Gras, then today must be Ash Wednesday. This year it came as a big surprise after a very busy family weekend. Although I may not be posting this recipe in time for Ash Wednesday, it is an easy dinner for two any time of the year.

Last weekend my family was home for a bridal shower and I served salmon for a quick dinner that was very popular. I roasted a salmon fillet with a brown sugar and mustard glaze and served it with a crisp cucumber salad. Whole wheat cous cous cooked in chicken broth was ready in 5 minutes.

Roasted Brown Sugar and Mustard Salmon

Makes 2 servings

Salmon is served often at our house because it is rich on healthy omega-3 fatty acids. In addition, it is quick and easy. I usually cook enough so that I can serve a second meal of either Salmon Burgers or Salmon Quiche.

12 ounces salmon fillet
2 tablespoons brown sugar
2 tablespoons country-style Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon salt
Lemon wedges

Heat the oven to 400 degrees F. Lightly spray an 11x7 inch baking dish with nonstick cooking spray. Place the salmon in the dish.

Combine the brown sugar, mustard, lemon juice and salt in a small bowl. Spread over the top of the salmon.

Bake 15 to 20 minutes or until the salmon is cooked through. The easiest way to determine this is to make a small cut near the center with the tip of a knife. The salmon should be opaque. (Salmon is often served slightly rare but this is a personal choice).

Divide the fillet in half and garnish with lemon wedges.

Serve with Cucumber Dill Salad.

Cucumber Dill Salad

Makes 4 servings

1 English cucumber, cut into 3/4 inch cubes
1/3 cup cider vinegar
2 tablespoons water
4 teaspoons sugar
1/4 teaspoon coarse salt
1 tablespoon chopped fresh dill

Combine the vinegar, water, sugar, and salt in a small bowl and stir until the sugar is dissolved. Stir in the dill.

Place the cucumber is a container with a tight-fitting lid. Add the vinegar mixture and toss to mix. Cover tightly and refrigerate 1 hour or until serving.

Valentine's Dinner: He Wants, She Wants

2010-02-10T13:12:00.000-08:00

I just read in my online newsletter the results of Bon Appetit's survey about food choices for Valentine's Dinner. It turns out that men and women both would choose the same thing. Decadent beef, such as a filet or rib-eye steak, bubbly or booze and a rich finish with chocolate appeared on lots of blogs recently.

My earlier posting featured Chicken Marsala as a budget-friendly entree. If you're staying home and looking for the ultimate entree, I'm posting my Filet Mignon for two. Chocolate Souffle appeared last year and can be found in Recipes for Two.

Filet Mignon with Port Wine Reduction

Filet mignon is usually saved for special occasions, and this recipe is from a Romantic Valentine’s Menu, but this sauce is fabulous on any steak. I especially like it on rib-eye steaks that have been grilled outdoors. Be sure to let the steaks rest after grilling so the juices can be absorbed back into the meat.

Makes 2 Servings

1 teaspoon butter
1 clove garlic, minced
¼ cup beef broth
2 tablespoons port wine
2 (6 ounce) filet mignons (about 1 inch thick)
1 teaspoon olive oil

Melt the butter in a small skillet or saucepan. Add garlic and cook over medium heat until translucent. Add the beef broth and cook until it is reduced by half. Stir in the port and simmer briefly.

Heat a grill pan on medium-high heat. Rub olive oil onto steaks and season with salt and cracked pepper. Grill about 4 minutes per side for rare or until desired doneness. I use an instant read thermometer and cook to 140 degrees F. for rare.

Loosely cover the steaks with aluminum foil and let stand about 5 minutes. Serve the steaks with the sauce.

Food Safety of Favorite Convenience Food

2010-02-05T09:01:00.000-08:00

Consumer Reports. org has published an article on line about salad greens in plastic clamshells or bags. The packages state "prewashed" or "triple-washed" and imply that you can use them directly out of the bags.

Well I admit, that's exactly what I do. For me that's the whole point, open and serve. Consumer Reports recently ran some tests and did find bacteria present but not E. coli O157:H7, listeria or salmonella- the three most serious threats for food-borne illness.

Several years ago I heard a representative of the FDA speak and he said that these products are "safe" but when questioned he said he did wash these products before using.

Consumer Reports recommends that you purchases these packages as far from the use-by-date as possible and rinse well.

This is one more reason to lobby Congress on the food safety standard of the U.S.

Valentine's Dinner for Two

2010-02-02T12:54:00.000-08:00

I appeared on KARE 11 Showcase MN this morning and prepared an easy dinner for two. This year I made Chicken Marsala since boneless chicken is much less expensive that beef tenderloin (my favorite). Marsala wine is a fortified wine produced in Sicily. A small bottle lasts a long time and costs less that $8.

Here's the menu:

Chicken Marsala (main dish)
Serve Chicken Marsala with egg noodles and steamed broccoli or asparagus. Top the broccoli or asparagus with Gremolata. (See below).

Makes 2 servings

¼ cup all-purpose flour
½ teaspoon salt
2 boneless skinless chicken breast halves (about 6 ounces each)
2 teaspoons olive oil
2 teaspoons butter
2 cups sliced mushrooms
1 tablespoon minced shallot
¼ cup Marsala wine or chicken broth
¼ cup chicken broth

Place the flour and salt in a plastic food storage bag. Add the chicken and shake to coat well. Heat the oil and butter in a 9-inch nonstick skillet over medium high heat.

Add the chicken and cook until one side is browned, about 3 minutes. Turn and add the mushrooms and shallots and continue cooking until the second side is browned.

Pour the Marsala into the pan and stir to remove the browned bits from the pan. Add the chicken broth and cover. Reduce heat to low. Cook about 5 minutes or until the chicken is no longer pink in the center.

Tip: If the sauce is too thin, blend 2 tablespoons all-purpose flour and 1 tablespoon butter until it forms a paste. Crumble a little at a time into the sauce and cook briefly until the sauce thickens. To use cornstarch to thicken the sauce, dissolve 1 tablespoon cornstarch in 1 tablespoon Marsala or water and stir into sauce.

Gremolata: Gremolata is traditionally served with Osso Buco but turns everyday steamed broccoli or asparagus into a celebration. Combine 1 tablespoon minced fresh parsley, 1 teaspoon grated lemon rind, 1 clove garlic and chop together. Season with salt and pepper.

Fabulous Fudgy Brownies (desserts)

“These brownies are really good,” my daughter commented as she went back for seconds. Unlike brownies from a box, they have a fudgy, deep chocolate flavor and moist, dense texture, and they can be prepared almost as quickly. Omit the glaze if you’re adding other toppings.

MAKES 36 BROWNIES

1/2 cup butter
5 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
1 teaspoon vanilla
4 eggs, beaten
1 cup all-purpose flour
4 ounces semisweet chocolate, coarsely chopped
1/4 cup butter

Place butter and chocolate in a medium bowl and set bowl over, not in, simmering water until chocolate melts; or use a double boiler. The last little lumps will melt as mixture sits. Cool slightly.
Heat oven to 350°F with oven rack in middle. Line bottom of a 13 x 9-inch baking pan with aluminum foil, extending foil about 2 inches beyond pan on each long side. Spray lightly with nonstick cooking spray.
Combine sugar, vanilla, and melted chocolate in a large bowl, and stir slowly to mix. Add eggs and mix with a wire whisk until well blended. Slowly stir in flour until it disappears. Whisk about 15 seconds or until smooth. Pour into prepared pan, pushing batter into the corners.
Bake 20 to 25 minutes until center seems set when touched lightly with a finger. Brownies will also start to pull away from pan edges. When set in center, the batter won’t jiggle. Cool in pan on wire cooling rack.
For the glaze, melt 1/4 cup butter and semisweet chocolate in a small bowl set over, not in, simmering water, stirring occasionally. Cool until slightly thickened.
Pour glaze over brownies and spread evenly. Let stand until glaze is set.
Remove brownies intact from pan by loosening ends with a metal spatula and lifting, using the aluminum foil. Cut into bars. Make sure foil is not stuck on bottom of any brownies.
For Valentine’s Day, cut two brownies with a heart shaped cookie cutter. Top with a scoop of vanilla ice cream and caramel sauce with toasted pecans.

Vinaigrette- A New Specialty Store

2010-01-29T12:44:00.000-08:00

Today I met two friends for breakfast and afterward we went on a foodie adventure. This is the kind of day I plan whenever I'm visiting a new area but don't take time often enough when I'm home.

We started at Vinaigrette, a new shop located at 50th and Xerxes in Minneapolis. It is an unusual store that basically only sells two foods- oil and vinegar. But not just any oil and vinegar.

When you walk in the door, you are facing four long narrow tables that contain metal barrels with spigots. Two of the tables feature extra virgin olive oils, starting with a mild flavored Egyptian oil and increasing in fruity flavor to end with a fruit-ful Italian. These oils are very fresh and fragrant. In addition, the store carries flavored oils such as roasted garlic, orange, oregano and truffle. I sampled the truffle oil. When I first smelled it, I thought I picked up the scent of garlic but after tasting the woodsy, earthy mushroom flavor of truffles came through.

It was even more fun to taste the vinegars. Flavors included pear balsamic, fig balsamic, cherry balsamic and aged balsamic. The combination of the fig balsamic and orange oil makes any salad greens sparkle. The balsamic di modena has been aged 18 years and is sweet and syrupy.

Each oil or vinegar can be purchased in three sizes. I purcahsed the smallest (5 ounces. I'ts great to be able to purchase a smaller bottle since our household of two can take a long time to finish a 16 ounces bottle.

The bottles are filled from the "barrels" and sealed with plastic. Tonight I'm drizzling a little aged balsamic over some blue cheese and whisking up a vinaigrette for the "house salad"- walnuts, cried cranberries and mixed greens.

Their web site is www.vinaigrettemn.com

A New Kind of Bakery

2010-01-21T08:15:00.000-08:00

Last weekend we visited my daughter in Chicago.On her block of North Clark there is an interesting range of restaurants.

Top of my list is Molly's Cupcake Bakery. Right now our favorites are Carrot Cake with Browned Butter Frosting and Pumpkin with a Mascarpone filling. And I can't omit Turtle! Our favorites change with the seasons but Chocolate with Buttercream and Red Velvet are always very popular

We tried the Meatloaf Bakery for the first time. They serve eight different meat loaves in three sizes. Mini-cupcake, cupcakes and loaves. My favorites were "NO BUNS ABOUT IT"- a deconstructed cheeseburger with beef, bacon, Cheddar, pickles and topped with Cheesy Taters.

We also tried healthy "OMEGA-3 LOAF"- Alaskan caught salmon with lemon, parsley and dill, topped with wasabi mashed potatoes and serve with a yogurt dill sauce.

Other choices include THE MOTHER LOAF, A WING AND A PRAYER, LOAF-A-ROMA AND YENTIL-LENTIL, EL LOAFA DEL FUEGO. The titles are pretty much self-explanatory.

New Year: New Lists

2010-01-13T10:13:00.000-08:00

This is the time of year when everybody has a list of things to do or see or eat during 2010 and I'm no different. I have a list of simple ways to improve my health by what I eat. I've just written an article on Whole Grains so it's good place to start.

Studies show that consuming whole grains (try for at least 3 servings per day) reduces the risk of strokes, type 2 diabetes, and heart disease.

Whole Grains include barley, whole wheat, quinoa, whole wheat cous cous, whole wheat pasta, brown rice. For products containing wheat it's important that the ingredient list includes the word "whole" in front of wheat.

Multi-grain foods may not contain any whole grains but usually have a significant amount of fiber. I'm not a big fan of whole wheat pasta, but do like multi-grain varieties which contain as much as 4g of fiber per serving.

Include barley and brown rice in soups or side dishes. I cook 4 serving of brown rice in my small rice cooker and have enough for two meals.

Here's a recipe for Curried Cous Cous for two. I like cous cous and the fact that it takes only 5 minutes to cook. I can't tell much difference in whole wheat cous cous and use it exclusively.

Curried Cous Cous

Cous cous is one of the easiest side dishes to prepare at the last minute since it only requires broth, salt and cous cous. Whole wheat cous cous has great nutritional value. Depending on the main dish, I often add chopped peanuts and a few raisins if I’m serving this with a simple entree.

Makes 2 servings

1 cup chicken broth
1/3 cup whole wheat cous cous
1/4 cup frozen peas
1/2 teaspoon curry powder
1/4 teaspoon coarse salt
1 tablespoon chopped fresh parsley

Heat the chicken broth to a boil in a small saucepan. Add the cous cous, peas, curry powder and salt. Let stand about 5 minutes or until the broth is absorbed. Add parsley and fluff with a fork.

Golden Fig- A New Favorite

2010-01-08T09:10:00.000-08:00

Yesterday I stopped at the Golden Fig on Grand Avenue in St. Paul. It's exactly the kind of store I search out when I'm traveling but hadn't gone across the river to visit. At a recent meeting of Les Dames d'Escoffier a friend mentioned the Sel de Cuisne,a savory salt containing sea salt, rosemary, tarragon,garlic, peppers and Cinnamon that the Golden Fig makes and sells. She said "It's makes everything taste better" so I tested her theory.

I sprinkled it on some reheated green beans leftover from a recent meal. It was amazing how much difference it made. Next I'm going to rub it on a chicken breast before sauteing.

Another product I tried was the Vanilla Caramel Sauce mentioned in the Star Tribune. Let's just say that it makes a delicious dessert 'by the spoonful'. After the mention in the Star Tribune, they went crazy preparing it in their Minneapolis kitchen to meet the sudden need. I plan to try it on Apple Crisp and to top a Brownie Sundae.

Here's their web site: http://www.goldenfig.com/