Thayer in the Kitchen

This was adapted from a recipe of Wolfgang Puck's that I found in the Chicago Tribune a number of years ago. Finding myself with a red cabbage from our CSA farm I decided to try the recipe.  Arthur really liked it a lot and said I should post it. He's probably hoping that I'll make it again next season with a red cabbage.  I divided the recipe in half and it still makes a lot.  2 tablespoons oil 1 small to medium red onion, thinly sliced 1/2 cup packed brown sugar 2 apples, preferably tart, peeled and thinly sliced 1/4 cup red wine vinegar 1 cup each red wine and orange juice 1 cinnamon stick 1 teaspoon ground ginger 1/2 teaspoon salt Freshly ground pepper 2 pounds red cabbage, quartered, cored and thinly sliced.  I found this easy to do in food processor. Heat the oil and add the onion. Cook until translucent.  Sprinkle in the brown sugar; cook until it is melted and starts to caramelize.  Add the apples and stir to combine with the onio...

This is a great soup that uses local seasonal ingredients (mostly) and is easy as well as delicious. 1 tablespoon oil 1 cup chopped onions 1/2 - 1 cup chopped celery 3 cups (about) sweet potatoes, peeled and cubed 2 cups (about) ripe pears, cored and cubed (no need to peel) I used pears from Future Fruit 3-4 cups chicken or vegetable broth (depending on how thick you like your soup) 1/4-1/2 cup dry sherry or vermouth (optional but tasty) 1 teaspoon finely grated orange zest 1 cinnamon stick 1/2 teaspoon dried thyme 1/4 teaspoon ground nutmeg 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper Plain yogurt or sour cream (optional) Thin slices of pear as a garnish for the soup Chopped fresh parsley if you have any Heat the oil and saute the onions and celery until tender but not brown (about 10 minutes). Add the sweet potatoes, pears, broth, sherry, cinnamon stick, orange zest, thyme and nutmeg. Bring to a boil, reduce heat and simmer covered for 30-35 minutes ...

I went to a tea party Sunday afternoon and brought these scones.  I think they may be some of the best that I've every made.  Naturally I tweaked the original recipe. 2 1/2 cups unbleached white flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup butter (has to be butter) 1 cup fresh or frozen cranberries 2/3 cup sugar 1/2 cup walnuts 1-2 teaspoons finely grated orange peel 3/4 cup buttermilk Preheat oven to 400 degrees. Combine the dry ingredients in your food processor, except for the sugar.  Add the butter.  Pulse on and off until butter is the size of peas.  Pour the mixture into a large bowl. Put the cranberries and sugar in the processor and pulse on and off until coarsely chopped. Add the chopped cranberries, walnuts and orange zest to the dry ingredients.  Add the buttermilk and stir until the dough comes together.  Gather into a ball and knead 6-8 times.  Add a bit of flour if it i...

This is another excellent recipe from one of my favorite food blogs, Simply Recipes.  I highly recommend you check out Elise Bauer's blog.  This recipe is a good way to use zucchini with a little different twist, which is the addition of rosemary and lemon to the bread. 3 cups flour 2 teaspoons baking soda 1/2 teaspoon baking powder 2 Tbsp minced fresh rosemary (not the dried rosemary) 2 eggs 1/2 cup melted unsalted butter 1/4 cup olive oil or sunflower seed oil 1/2 teaspoons salt 1 1/4 cup sugar 1 Tbsp lemon zest 3 cups grated zucchini (from about 1 pound of zucchini) 1 Preheat oven to 350F. Prepare two small loaf pans, either coating with butter or spraying with baking spray. 2 In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary. 3 Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and oil. Stir in the lemon zest and grated zucchini. 4 Add the dry ingredients to the...

My sister originally made her Thanksgiving mashed potatoes using this recipe and it has become a family favorite in both parts of the country.  We typically spend Thanksgiving with one of my adult children and their families.  I am almost always asked to bring this recipe for Do Ahead Mashed Potatoes .  You can obviously make a smaller quantity, but we all like to have some to take home as leftovers to go with the turkey. 5 lbs. of peeled potatoes, cut in chunks 1 8 oz. package cream cheese 1 cup sour cream 1/2 cup green onions (scallions), chopped fine including some of the green tops 1/2 cup minced celery 2 tablespoons minced fresh parsley 1/4 cup butter 1/4 teaspoon garlic powder Salt and pepper to taste 2 tablespoons butter 1/2 teaspoon paprika Cook potatoes in boiling salted water until tender.  As the potatoes are cooking, saute green onions, celery and parsley in the butter in a medium skillet until tender.  Drain potatoes and return pa...

This is definitely out of season here in Wisconsin, but it was such a wonderful and easy salad that I don't want to lose it.  MACSAC (Madison Area CSA Coalition) is working on a new cookbook.  I submitted this recipe for consideration, but I've decided to put it on my blog just in case it isn't selected.  2/3 bunch of arugula or about 4 oz. 2-3 cups of watermelon chunks (try to remove as many of the seeds as possible) 2 oz. goat cheese (I used a lovely cheese made by DreamFarm.  The flavor was apricot lavender and is offered seasonally) 1/4 cup pecan pieces 2 tablespoons or to taste of Annie's Pomegranate Vinaigrette Dressing Tear the arugula and place on a large plate or platter.  Top with the watermelon chunks, goat cheese and pecans.  Drizzle the dressing over the salad and serve immediately. Adapted from SOS Cuisine.com

I discovered after visiting Paula Deen's restaurant in Savannah that I love fried green tomatoes.  They are actually quite easy to make yourself and are a good use for tomatoes that don't ripen before frost sets in.  This recipe is adapted from Simply Recipes http://simplyrecipes.com/ .  Its a wonderful food blog with excellent recipes.  You might want to check out this recipe on her blog to see a yummy picture of what the tomatoes should look like when they are finished. 3 firm green tomatoes Salt 1/2 cup flour 1 teaspoon Cajun or Creole seasoning 1/2 cup buttermilk or milk 1 egg 1/2 cup cornmeal 1/2 cup dry breadcrumbs vegetable oil for frying Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal. Heat the oil in a skillet on medium heat. Beat the ...

Who knew that plain old grilled cheese sandwiches could be so tasty! 4 slices bread 2 teaspoons chipotle chili (or more if you like your food quite spicy) 5 ounces shredded or sliced cheese--any variety you prefer.  I used Monterey Jack 1 tomato, sliced A few thin slices of red onion Coarsely chopped cilantro--as much as you like Soft butter to brown the sandwiches Spread each piece of bread with a thin coating of pureed chilies.  Cover bottom slice with a layer of cheese, tomato and onion slices and as much cilantro as you like.  Top with second slice of bread and butter it.  Place sandwich, butter side down in skillet.  Spread top piece of bread with butter and cook sandwich slowly.  Covering pan will help melt the cheese by the time bread is crisped and golden. Adapted from RecipeLand.com 4 slices bread white or wheat 2 teaspoons chipotle chili pureed * 5 ounces cheese shredded or thinly sliced 1 each tomato ripe, sliced 1 ...

This recipe is out of season now, but save it for next summer when you are inundated with zucchini or summer squash.  Besides being a good way to use up zucchini, it is another way to serve vegetables for breakfast.  I find this somewhat challenging, but am always on the lookout for possibilites.  Vegetables are good for you any time of the day, plus if you have a CSA share you need to find as many ways and as many meals as possible to use up the "bounty in your box."  4 large eggs, lightly beaten 1/2 teaspoon coarse black pepper 1/4 cup olive oil 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped 2 teaspoons salt, to taste 1 teaspoon dried basil* 1 teaspoon dried oregano* 4 cups coarsely grated zucchini 1 3/4 cups unbleached flour 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination--whatever you have on hand will work fine) *Substitute fresh herbs if available, just use a little more. ...

This is  a wonderful dish incorporating a number of winter/fall type vegetables.  It takes some time to prepare but the results make it worthwhile. For the topping: 1-1/2 cups coarse fresh breadcrumbs 2 Tbs. unsalted butter, melted Kosher salt 3 oz. (3/4 cup) grated sharp Cheddar 1 teaspoon fresh thyme leaves   For the gratin: 1/4 cup unsalted butter, plus 1/2 tsp. for the dish 2 cups sliced leeks (white and light green parts of 3 medium leeks), thoroughly washed Kosher salt 2/3 cup plus 3 Tbs. apple cider 1/2 cup plus 3 Tbs. heavy cream 2 tsp. chopped fresh thyme leaves Freshly ground black pepper 2 crisp, firm apples, (about 14 oz. total), peeled, cored, and thinly sliced 12 oz. butternut squash or other winter squash 2 medium Yukon Gold potatoes (12 oz. total) or whatever kind of potatoes you have Make the topping: Combine the crumbs, melted butter, and a pinch of salt in a bowl. Mix in the Cheddar and thyme. Prepare the gratin: Heat the...

This is a recipe I found on the Blue Moon Community Farm website.  Most of us that belong to CSA farms typically find ourselves with lots of root vegetables at this time of the year.  Roasted root vegetables are great, but I'm always looking for other ideas as well.  This isn't a recipe that can be prepared very quickly unless you spread it out over two nights.  I made a couple of adaptations to the recipe and can report that it is delicous.  Really what takes the most time is prepping the vegetables.  Filling •6 cups water or chicken browth •2 tablespoons chicken bouillon base (if you used water) •7 Cups Root vegetables (potatoes, sweet potatoes, turnips, winter radishes, rutabaga, carrots, winter squash, parsnips) •1 ounces dried mushrooms, rinsed •3 tablespoons butter •2 cups chopped onions (really!)  I'm sure you could also use a combination of onions & leeks 1/2 # coarsley sliced fresh mushrooms •4 large garlic cloves, cho...

I'm working my way through a very large head of Savoy cabbage.  Arthur is not a fan of cabbage salad or coleslaw but voted this one to be delicious and worth making again as well as posting it. 2 cups of cooked chicken, chopped or shredded * 3 tablespoons freshly squeezed lime juice 2 tablespoons fish sauce 1 tablespoon rice wine vinegar 1 tablespoon sugar ½ teaspoon black pepper 1/2 cup very thinly sliced onion 1/4 cup fresh mint 1/4 cup cilantro 4 cups finely shredded green, savoy, or napa cabbage ¾ cup shredded carrots 3 tablespoons coarsely chopped roasted and salted peanuts (optional) *I often buy a whole roast chicken at Whole Foods or Willy Street Coop to use for recipes like this.  Whole Foods puts theirs on sale on Tuesday for $2.00 less than it usually is.  Combine the lime juice, fish sauce, vinegar, sugar, and pepper in a medium bowl, and stir to dissolve the sugar and mix everything well. Add the onion and toss to coat. Set aside for 20 ...

During the fall here in Wisconsin, apples are in abundance.  We belong to a fruit CSA and get wonderful organic apples and pears.  I like to try to incorporate my CSA produce into breakfasts as well as dinners.  One of the problems that I have found with apple pancakes is that the apples don't cook and remain crunchy.  In this recipe you grate the apples which takes care of the problem.  The pancakes are good served with apple butter or maple syrup.  They are also tasty with cinnamon sugar sprinkled on top. 1/4 cup butter, melted 1 egg 1 cup milk 1 cup shredded apple (no need to peel) 1 1/4 cups unbleached flour 1 1/4 teaspoons baking powder 1/2 teaspoon cinnamon 1 tablespoon sugar Combine the butter, egg, milk and apple.  Stir together the flour, baking powder, cinnamon and sugar in a separate bowl.  Add the dry ingredients to the apple mixture.  Stir just until combined--a few lumps are OK. Heat a griddle and oil or spra...

Its time to catch up and post some of the recipes I tried during the CSA season and didn't have a chance to enter.  I only post recipes that I have tried, adapted and enjoyed.  You are spared the ones that didn't work. This was a good recipe to use sweet peppers which we got a lot of this season. 1 large onion (about 1 cup), coarsely chopped 4 cloves garlic, minced 2 large red or yellow peppers, diced 1 small hot pepper, minced 1# - 1-1/2# boneless, skinless chicken breasts, cut into cubes 2 tablespoons olive oil 1 1# can diced tomatoes (you can substitute 2 cups chopped fresh tomatoes if available) 1 cup of orange juice 1 tablespoon maple syrup 1/2 cup dried apricots, chopped 1/2 tablespoon dried oregano 1 1# can navy beans or cannellini beans salt and pepper to taste Heat the oil.  Brown the chicken.  Remove the chicken from the pan.  Add a bit more oil if needed.  Saute onions and peppers.  Add the garlic and hot pepper. ...

From:  Almost Italian; Recipes and Stories from the ‘Little Italy’ Communities Across America: Italian-Americans have long enjoyed pepper and egg sandwiches on Ash Wednesday, the first day of Lent. In Chicago’s Italian-American community, pepper and egg sandwiches enliven meatless Fridays throughout the entire Lenten period. Not quite a fritatta, a pepper and egg sandwich is the combination of garlic, bell peppers, and onion, sautéed in olive oil until the peppers are wilted. Beaten eggs are added, and the whole mixture cooked until the eggs are done. The peppers and eggs are served inside French or Italian bread or rolls. I am not a big fan of green peppers, but when they arrive in your CSA box you need to find a way to use them.  This is one of the staples that I make every season.  They are good to eat and simple to make. 1 or 2 Tbs. olive oil 1 clove garlic, finely minced 1/2 tsp Crushed red pepper flakes 1 Medium onion, thinly sliced 1 large green peppe...

This is another recipe we borrowed from Blue Moon Community Farm.  It is a wonderful way to use a bunch of cucumbers.  A challenge many of us are dealing with at this time of the year (August). In this recipe the cucumbers are cooked which is rather unusual, but its yummy and easy.  Try it! 1 tablespoon olive oil 2 cloves garlic, minced 1 small onion, diced 1 tablespoon lemon juice (optional) 4 cups peeled, seeded and thinly slice cucumbers, divided 1 1/2 cups chicken or vegetable broth 1/2 teaspoon salt 1/4 teaspoon pepper Pinch of cayenne pepper 1 avocado, diced 1/4 cup chopped fresh parsley 1/2 cup plain low-fat yogurt Heat oil, add garlic and onion.  Cook until tender, stirring occasionally.  Add lemon juice and cook for 1 minute.  Add 3 3/4 cups of cucumber slices, broth, salt and pepper and cayenne.  Bring soup to a simmer.  Reduce heat and simmer for about 8 minutes or until the cucumbers are soft. Transfer the soup to a bl...

This is a delicious recipe for risotto which is one of our favorite dishes.  Plus it uses fennel which is a bit unusual to find in risotto. 1 pound bulk Italian sausage, if you can't buy it in bulk remove the casings 1 large fennel or 2-3 small ones, halved, cored and thinly sliced 1 quart chicken broth 1 small onion, finely chopped 1 1/2 cups arborio rice 1/2 cup dry white wine 1/2 cup freshly grated Parmesan cheese 1 tablespoon butter 2 tablespoons chopped Italian parsley Brown sausage.  I find a potato masher helps to break up the clumps of meat.  Add the fennel.  Cook until softened and slightly browned.  Add a little olive oil if needed. Bring the chicken broth to a simmer and keep warm. In a large pot, heat 2 tablespoons of olive oil.  Add the onion, cooking until softened.  Add the rice and cook for about 1 minute to coat with the oil.  Add the wine to the rice and cook until the wine is absorbed.  Add 1 cup of broth to...

Mario Batali is promoting once a week meatless meals.  I liked the recipe but felt it needed a bit of tweaking.  Since I decided to add chicken sausages, I no longer had a meatless meal, but it was a tasty easy one and helped use a lot of our summer squash. 2 cups fresh ricotta 6 tablespoons extra virgin olive oil 1⁄2-1 cup freshly grated Parmigiana, plus extra for serving 2 to 3 tablespoons pasta water, more if needed 2 pounds summer squash or zucchini, or a combination, cut lengthwise in half and sliced into 1⁄3-inch-thick half-moons sea salt 1 pound penne or other pasta, whole wheat pasta works fine in this dish 6 tablespoons or more to taste coarsely chopped fresh mint Coarsely ground black pepper Optional, but a good addition:  1# fully cooked chicken sausages, any flavor you like, sliced. Bring 6 quarts of water to a boil in a large pot and add 1 tablespoon kosher salt. Drop the pasta into the boiling water and cook until just...

We picked up our CSA box of vegetables on this lovely Saturday morning.  After our heat last week, it was wonderful to be able to go outside and not feel like you were walking into an oven.  Next we went to the Westside farmers' market in Madison.  Its a great place to be able to fill in some of the gaps in your "box."  I purchased candy onions as well as another interesting variety (forgot the name) from Blue Moon Community Farm. Kristen has an excellent website with some wonderful recipes.  A friend is a member of her CSA and has shared her recipes over the years.  Now Kristen has many of them posted so you can all try and enjoy them.  http://www.bluemooncommunityfarm.com/recipes/ .  We stopped to buy tomatoes from Real Food farms from Athens Wisconsin.  They are a certified organic farm that is able to offer tomatoes earlier than many other farmers because they practice "tunnel farming" or hoop ...

This is a yummy salad made with sugar snap peas from our farm and some peanut butter from yum butter.  Read more about it below. 6 ounces soba noodles (I guess spaghetti would be OK too) 8 ounces sugar snap peas 1/2 cup halved thinly sliced cucumbers 1/4 cup chopped green onions 1/4 cup Asian Jazz Peanut Butter (see below) * or plain peanut butter 2 tablespoons cold water 1 tablespoon rice vinegar 1 tablespoon hoisin sauce 1 tablespoon honey 1-2 teaspoons toasted sesame oil 2-3 tablespoons chopped cilantro 2-3 tablespoons chopped fresh basil Cook soba noodles in salted water for about 3 minutes, then add the sugar snap peas and cook for another 3 minutes. Check the noodles to see if they are as cooked as your prefer. Drain and rinse under cold water. Let drain in a colander while making the dressing. Combine the peanut butter, water, vinegar, hoisin sauce, honey and sesame oil and whisk together until smooth.   Place the noodles, peas, cucumbers, and gre...

Arthur is not a big fan of cabbage, but we have been getting quite a bit of cabbage in our boxes the last few weeks.  He told me I should post this recipe because "This is cabbage I like."  I liked it because it is very easy which is nice if you're making dinner after working all day. 1 cup thinly sliced onion 2 tablespoons olive oil 2 garlic cloves, thinly sliced 4 cups red cabbage, thinly sliced--I used 1/2 head of my good sized red cabbage.  I sliced mine using a food processor.  I watched a cooking class on using your CSA vegetables a couple of weeks ago at Willy Street Co-op West.  She used a Mandoline.  This article reviews and rates them http://www.consumersearch.com/mandolines .  The one she used didn't appear to have a safety guard and I thought with my luck I'd slice my fingers instead of the veggies. 1 teaspoon salt or to taste 1 pound (4 pieces) boneless skinless chicken thighs 1/2 cup white wine black pepper Chopped parsley Put...

Anyone who follows my blog, will get the idea that we really like rhubarb.  We do!  I think it is so versatile.  It keeps quite well, it can be frozen, combines well with other fruit, and so on.  This recipe is for an easy quick bread. 1 1/2 cups brown sugar (packed) 2/3 cup canola or safflower oil 1 cup buttermilk 1 egg 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups unbleached white flour 1 1/2 cups chopped uncooked rhubarb (if you don't have quite enough rhubarb you could add some strawberries or whatever other fruit you might have available) 1/2 cup chopped nuts 1/2 cup sugar 1 1/2 tablespoons grated orange rind 1 tablespoon butter, room temperature Preheat oven to 350 degrees.  Grease two 8 1/2 X 4" loaf pans.  Combine brown sugar, oil, buttermilk, eggs, vanilla and beat well.  I blended mixture in my food processor.  Mix the flour with the baking soda and salt.  Add to liquid mixture and blend...

I tried a number of recipes for broccoli soup that I haven't liked very well.  This one is quite good and I guess I'll use it until I find one that I like even better.  2 tablespoons butter 1 medium onion, chopped 1 quart chicken broth (1 box, preferably low sodium) 1 bay leaf 1 large potato or a few small ones that weigh 8-12 ounces, peeled if necessary, otherwise just chopped 1/2-1 teaspoon thyme (dried)  fresh is good if you have it available 1 bunch broccoli (about 1 1/2 pounds), use the stems; peel the stalks and cut into slices.  Cut off the flowerets and reserve. 1/2 cup 1/2 and 1/2 (fat free is OK) 2 tablespoons sliced green onions Salt and pepper to taste Hungarian paprika for garnish (optional) Melt the butter in a large pot and saute the onion until translucent.  Add the chicken broth and heat to a boil.  Add the potatoes and cook covered for about 10 minutes.  Add the broccoli stalks and stems.  Simmer for about 7 minutes...

According to the original recipe this is classic salad from Burgundy, France.  It can be served as a lunch dish since it includes eggs.  Its quite different but we liked it and I have made it twice.  These days with all the lettuce and greens from our CSA farm I continue to try recipes that turn them into meals rather than a little side salad.  Garlic Croutons 4 slices bread rubbed with olive oil on both sides.  Sprinkle with garlic salt or granulated garlic (from Penzey's).  Bake 10 minutes at 325 degrees.  Turn the bread over and bake for another 10 minutes.  Cut into squares.  You could also use purchased croutons. The original recipe called for making a mustard vinaigrette dressing with olive oil, red wine vinegar, Dijon mustard and parsley.  I didn't do this. I used some balsamic vinaigrette I happened to have in the frig.  You could also use a bottled dressing of your choice. Take several slices of bacon, dice and cook ...

This is a quick easy dish to prepare for supper which is quite satisfying.  Adding the cheese and eggs to the polenta supplies more protein and makes for a richer tasting dish.  The chard on top provides a nice contrast as far as flavor and color. 3 cups chicken broth 1 cup dry polenta 1/2 teaspoon salt 2 eggs, beaten 4 oz. cheese (I used fresh creamy goat cheese with garlic from DreamFarm) or      grate some mild cheese so it can melt into the polenta 1 bunch Swiss chard 3-4 garlic scapes, or green onions 1 tablespoon olive oil 1 tablespoon fresh basil, chopped (you could substitute 1/2-1 teaspoon dry herbs, basil or oregano) salt and pepper To make the polenta:  Bring the broth to a boil and slowly add the polenta, stirring constantly.  Reduce heat and simmer 20-25 minutes or until tender.  You can also make this in a microwave to eliminate the chance of the polenta sticking or burning.  Next, add the beaten...

I made this yummy coffee cake for my book last week. Its very moist and is delicious served warm.  If you want to be truly decadent serve with softly whipped heavy cream to which you can add 1 tablespoon powdered sugar and 1 teaspoon vanilla.  No cool whip please! 3/4 cup brown sugar 3/4 cup white sugar 2/3 cup canola oil 1 egg 1 cup buttermilk 1/2 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla 2-1/2 cups flour 3 cups diced rhubarb, fresh   Streusel Topping   1/3 cup sugar 1/4 cup flour 1/3 cup rolled oats 1/2 cup chopped walnuts 1/2 teaspoon cinnamon 1/4 cup butter Preheat oven to 325 degrees. Butter a 9 x 13 inch baking pan. In a large bowl, combine brown sugar, sugar, oil, and eggs. Beat well with electric mixer. Add buttermilk, baking soda, salt, and vanilla. Beat well. Add flour and mix just until blended. Stir in rhubarb. Spoon into baking pan. In a small bowl, combine topping in...

The amounts are not important in this salad, but it's a lovely salad when you start gettng local strawberries and lettuce or salad greens.  A large bowl of lettuce or salad greens 1-2 cups of sliced strawberries 1/2 cup or more of crumbled feta cheese 1/2 cup toasted walnuts or pecans The dressing: 1/3 cup mashed strawberries 3 tablespoons balsamic vingegar (I used some raspberry balsamic which was perfect in this dressing) 1 tablespoon sugar 1/4 cup olive oil or more if you prefer salt and pepper Whisk together ingredients and pour over the salad.

Fabian's Seafood from Galveston Texas comes to Madison about once a month.  They sell their shrimp from a truck parked in the Steve's Liquor parking lot on University Avenue.  I usually try to get some of their shrimp and for a real treat lump crabmeat when they are in town.  This time I just purchased a pound of extra-large shrimp which I cooked with the broccoli from our CSA farm. Heat oven to 425 degrees.  On a large cookie sheet toss together 1-2 pounds of broccoli cut into florets of medium size with 1-2 tablespoons of olive oil, 1/2 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, salt, pepper and 1/8 teaspoon of hot chili poweder (optional).  If you use the stem, which I like to do, be sure to peel it first and then slice the stems.  I made the mistake of not peeling the stems and they were a bit on the tough side.  Spread in a thin layer and roast in the oven for 10 minutes.  Stir and roast for 5 more minutes.  Take the s...

I have a friend who belongs to a CSA who has a family that is not partial to (as in won't eat) Swiss Chard.  Their disdain is our gain.  I've posted quite a number of different recipes using chard, but I'm always open to new ones.  This dish would make a great breakfast/brunch dish although we had it for supper with some garlic bread.  4 slices bacon 1/2 small onion or 1 whole shallot, sliced 1 potato, chopped in small pieces, about 1 cup (no need to peel) 1 bunch Swiss chard, stemmed and thinly sliced, stems finely diced 1 tablespoon fresh savory (optional) Salt & pepper 1-2 cloves garlic, minced 5 large eggs, beaten with 2 tablespoons half and half, milk or water Pinch Cayenne 1/2 cup feta cheese, crumbled Cook the bacon until brown and crisp. Remove the bacon from the pan and transfer it to a paper towel lined plate. Reserve.  Pour off all but about 1-2 tablespoons of bacon grease.  Otherwise, pour it all out and substitute oli...

Now that fresh asparagus is available at the farmers' market as well as the mint, this is a good recipe to try.  Its especially good if you're a fan of risotto as we are.  I don't have much mint & parsley available in the pots on my deck yet, but friends with gardens donated some.  The recipe calls for you to enhance the broth with simmering vegetable trimmings in it.  I'm sure you could just pour some chicken broth out of a box and have it taste just fine.  I did go ahead and simmer the vegetables while preparing the ones I was going to use in the risotto.  Be careful not to overcook the asparagus when you saute it prior to adding to the risotto.  Also be sure to add a good Parmesan cheese when making this dish.  It does matter. Spring Vegetable Risotto, Serves 6 Gremolata ¼ cup minced fresh parsley, stems reserved ¼ cup minced fresh mint leaves, stems reserved 1 teaspoon grated lemon zest Risotto 1 pound asparagus, reserve toug...

If you are ever fortunate enough to have leftover grilled salmon, this is the recipe for you.  We had a dinner party with a Pacific Northwest Cuisine as the theme.  One of the guests grilled wild salmon on cedar planks.  Fabulous!  There was some leftover and this the recipe I used it in. Ingredients 1/2 pound pasta (the original recipe called for whole wheat spaghetti which I didn't have--I substituted imported Italian rotini) 1 clove garlic, minced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2-1# cooked salmon (use the amount you have available) 1/4 cup chopped fresh basil leaves 3 tablespoons capers 1 lemon, zested 2 tablespoons lemon juice 2 cups fresh baby spinach leaves Directions Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a ...

I've posted one cherry pie recipe but this one is also very good and uses less cherries. 1 recipe pastry for a 9 inch double crust pie 20 ounces frozen pitted sour cherries (without sugar) 1 cup white sugar 1/3 cup all-purpose flour 1/8 teaspoon salt 2 tablespoons butter 1/4 teaspoon almond extract  1 egg yolk or heavy cream Preheat oven to 425 degrees F. Make pastry and refrigerate. Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken. When mixture is thickened, add butter, almond extract and cherries. Cover and refrigerate. On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch somewhat shallow pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips. Pour cooled cherry filling into pie dish. Place pastry s...

This is recipe of Mollie Katzen's that I adapted.  I thought they were delicious and quite easy to make especially if you have the wild rice already cooked which I did.  I made them for supper one night with a big salad and they were all consumed.  Mollie said they are very good leftover and that they reheat well.  I can't testify to that.  1 tablespoon olive oil 12 wild mushrooms, I used 1/4 # of oyster mushrooms from the farmers market.  I'm sure white mushroom would also be fine. 1 teaspoon salt 1 teaspoon minced garlic (1-2 cloves) 2 teaspoons fresh lemon juice 4 large eggs 1/3 cup unbleached all-purpose flour 4 scallions, minced 1 cup cooked wild rice.  I cooked my wild rice in my rice cooker.  I made extra and froze the rest. 1 cup (about 5 ounces) goat cheese.  I used Dream Farm goat cheese (also available at the Westside farmers market in Madison) and just stirred it into the batter.  Any flavor would work we...

This is a great recipe that I adapted by adding more vegetables.  I've also made it in a slow cooker, which is what the original recipe called for, and in a pan on top of the stove.  Both work well.  It just depends on what is more convenient for you.  1 tablespoon oil 1# boneless, skinless chicken thighs, cut into pieces 1 medium size onion, chopped 3 cloves garlic, minced 1 jalapeno pepper, seeded and finely chopped 3 carrots, thickly sliced 1 very large sweet potato, peeled and cubed 1 can (2 cups) chicken broth 1/2 cup chunky peanut butter, smooth would be fine too 2 tablespoons tomato sauce 1 cup (or more) frozen corn Salt & pepper to taste Note the second time I made the stew, I used some leftover peanut sauce I made for a Thai dish, plus some peanut butter.  It just makes the dish a bit spicier.  Heat the oil and lightly brown the chicken.  Transfer to a crockpot.  Return the skillet to the heat and add t...

This is a super easy recipe because its made with the no-boil lasagna noodles and raw spinach.  I was lucky enough to have a quart of my homemade tomato sauce from last summer in the freezer, but a jar of good commercial spaghetti sauce would also be fine.  1 lb bulk Italian sausage 1/2 cup finely chopped onion 1 quart homemade tomato sauce or 1 32 oz jar pasta sauce 8 ounces shredded mozzarella cheese (2 cups) 4 cups coarsey chopped fresh spinach 1 cup ricotta cheese 2 eggs, slightly beaten 1/4 teaspoon garlic powder 8 ounces uncooked lasagna noodles 1/3 cup water 1/2 cup grated parmesan cheese Preheat oven to 350 degrees F. In large skillet or stock pot, brown and crumble sausage and onion; drain if necessary.  I used Italian sausage from Jordandal Farms which is very lean and there is no need to drain. Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally. In medium bowl, combine mozzarella cheese, spinac...

Some people feel that potato salad is seasonal and only to be served during the warm weather months.  I, however, love potato salad any time of the year.  I'm a fan of all kinds of potato salad.  I just tried this one yesterday to take to my daughter's for supper to go with Italian beef sandwiches.  It is very good and I would make it again. I made 1/2 of the original recipe which still easily served 6 people with leftovers.  I have posted the 1/2 recipe amounts. 2 1/4 pounds red-skinned potatoes 3 tablespoons canola oil 2 tablespoons cider vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 10 tablespoons mayonnaise 2 tablespoons dill pickle juice 1 1/2 tablespoons coarse-grained Dijon mustard 3 large hard-boiled eggs, chopped 1/2 cups finely chopped green onions 1 small yellow onion finely chopped 1 cup finely chopped celery 1/4 cup chopped fresh parsley 1/4 cup chopped dill pickle 1/4 cup sliced pimiento-st...

I was asked to bring a fruit salad to a friend's when we went for supper one evening.  I found this recipe and thought it was delicious.  Obviously its very adaptable to the fruit you like or have available.  1 cup vanilla low fat yogurt (I used our favorite Sugar River Dairy)* 1 tablespoon honey 1 1/2 teaspoons grated lime rind (adds a lot to the sauce) 3 cups cubed fresh pineapple (I guess the pineapple chunks canned in juice would work OK as well) 1 1/2 cups apples, peeled and cut into chunks 1 cup orange sections 1 cup kiwi, peeled and roughly chopped 1 cup strawberries, halved 1/3 cup flaked sweetened coconut 1 medium banana, sliced 1/4 cup slivered toasted almonds Combine yogurt, honey and lime. Combine pineapple, apples, oranges, kiwi, strawberries and coconut in a large bowl.  Just before serving, stir in banana.  Top with yogurt sauce and sprinkle with almonds.  Some choopped mint would also be a nice addition, but I was maki...

I noticed that I have a number of different risottos posted.  For Arthur and me its definitely one of the comfort foods.  This version is good to make with your fall storage celery root, that ugly but tasty vegetable.  1 good sized celery root which when cut up measures around 2 cups.  1 1/2 cup leeks, well-cleaned and sliced 3 tablespoons butter 1 1/2 cups arborio rice 4 cups chicken broth, more if needed 1/2 cup white wine (optional) Pesto 1 cup shredded Parmesan cheese Peel celery root and cut into slices to make about 2 cups.  Melt butter and stir in celery root and leeks.  Cover and cook until vegetables are tender, but not brown, stirring often.  Mix in rice; stir for 1 minute.  Add broth, starting with 3 cups and bring to a boil.  Reduce heat and simmer uncovered until rice is tender but still al dente.  Stir and add more broth if needed.  Add wine if using.  Mix in 3/4 cup of cheese.  Season with sa...

This is a good recipe to make now in the winter season.  The indoor farmers' market in Madison has sweet potatoes available from Don's Produce.  Gitt Organics now offers packages of homemade whole wheat and white tortillas at the market as well.  They are perfect for this recipe. 1 1/2# of sweet potatoes 3/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon granulated garlic (Penzey's is good) 1/4 teaspoon black pepper 2 tablespoons lime juice 1-15 oz. can black beans, drained and rinsed 1 cup corn kernels (defrost frozen) 1/4-1/2 teaspoon salt 6 whole wheat tortillas Optional fillings: 1/2 cup chopped green or ripe olives (I used about 1/4 cup stuffed green olives) 3/4-1 cup shredded Cheddar or Mexican type cheese (actually almost any cheese will work fine) 1 cup chopped tomatoes (I put these on top of the cooked burritos 1/4 cup chopped cilantro (I mixed this with the tomatoes) Bake or microwave the sweet potatoes until tender.  400...

This is recipe that appeared in our local newspaper, The Isthmus.  It was one of the prize winners in a local Food for Thought Recipe Contest sponsored by REAP.  The recipe was created by Claire Taylor of Madison, Wisconsin. Its a tasty way to use kohlrabi, a vegetable that you will probably find in your CSA box if you belong to a farm.  Latkes: 1 medium sized kohlrabi 1 large or 2 smaller beets (either red or golden work well) 1 small onion 1 egg, beaten 2-3 tablespoons flour salt and pepper oil for cooking the latkes Sauce: 1/2 cup sour cream 1 1/2 tablespoons prepared horseradish 1 scallion, chopped pinch of salt Mix sauce ingredients in a bowl. Peel kohlrabi, beets and onion.  Coarsely grate the vegetables.  Place in strainer and press out excess liquid (I didn't really have any).  Mix the vegetables with the egg, flour and salt and pepper.  Heat oil in a large skillet.  Spoon about 1/3 cup of the mixture into the...

A remoulade is a condiment similar to tartar sauce.  What is not typical is the use of an apple in the sauce.  One does not usually think of fish and apples.  However this sauce served with the tilapia which is a very mild, easily acquired, sustainable fish, works well and is a tasty change from the typical toppings served with fish. 2 tablespoon country Dijon mustard 1/4 cup mayonnaise (light is OK, just not far free) 1 tart apple, peeled, cored and chopped 1 stalk celery, chopped 1 tablespoon fresh lemon juice 1 tablespoon capers Put the apples and celery in a food processor and pulse until finely chopped.  Add the rest of the ingredients and pulse a couple of times to combine. 1 1/2 lbs. tilapia fillets Dust the fish with flour on both sides to aid in browning. Heat 2 tablespoons of oil (not olive) in a pan.  Add the fish and cook until golden brown on both sides and cooked through, probably about 2-3 minutes per side.  Do not overcook the f...

I have already posted a beet salad recipe but this one is a little different, extremeley easy and delicious. 1# beets, red or golden 1/3 cup coarsely chopped walnuts 1 tbsp. balsamic vinegar 1 tbsp. sunflower-seed oil 2 oz. goat cheese coarse ground black pepper Salad greens Heat oven to 400 degrees.  Wrap beets in foil.  Roast until tender, about 1 hour.  Cool slightly; remove foil.  Rub off or peel skins; cut into thin wedges.  Toss with nuts and vinegar.  Season with salt and pepper.  Add oil; toss.  Spoon over salad greens.  Crumble goat cheese on top. Note:  In the Madison WI area Driftless Organics and Cherokee Bison make some great sunflower seed oil that they sell at the farmers market. Adapted from Self.com

This is a delicious seasonal winter soup that can be made easily with produce available in the fall and winter, celery root, potatoes and apples.  We topped ours with a dollop of sour cream but that's optional.  2 tablespoons butter 2 medium onions, coarsely chopped (about 1 2/3 cups) 4 cups chicken broth (or vegetable broth if you prefer) 2 celery roots, peeled and coarsely chopped 1 large apple, preferably tart, peeled, cored and chopped 2 small to medium Yukon Gold potatoes, chopped 3 tablespoons cream or fat-free 1/2 & 1/2 1/2 tablespoon sugar 1/2 teaspoon nutmeg and salt Caramelized apples 2 teaspoons each unsalted butter and sugar 1 or 2 tart apples, cored, peeled, cut into 1/4 inch dice Heat butter in soup pan, add onions, cover and cook until onions start to soften.  Add broth, celery roots, apple and potatoes.  Heat to boil.  Simmer, covered, until vegetables are very tender, about 30 minutes. Use an immersion blender to puree...

When you read this recipe you might not think it sounds too appealing, but I just made them for supper and Arthur loved them and said I needed to post the recipe.  The amounts of the vegetables aren't important.  If you are still dealing with some fall or winter storage vegetables, as I am, this is a good way to use some of them.  2 cups mashed potatoes 1 cup mashed turnips 1/2-1 cup mashed carrots Cook the vegetables together and mash when tender. In the meantime, saute until tender: 1/2 cup finely chopped onion 1/2 cup finely chopped celery Combine with the mashed vegetables Blend together: 1 7 can or packet of tuna, in water 1/2 cup mayonnaise (light is OK) 2 eggs 6 tablespoons flour 1 cup unsweetened flake cereal (the original recipe called for corn flakes; I used toasted oat flakes) Salt & pepper to taste Optional: some additional herb or seasoning of your choice, about 1 teaspoon Mix together well.  If the mixture seems too soft add ...

This recipe is not at all seasonal but I just found it lurking among my papers and wanted to save it for next season's greens.  We like potato salad with clear French dressing and the addition of arugula gives the salad a nice lift. 1 1/2 pounds potatoes, cubed 3 tablespoons white wine vinegar 2 gloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup olive oil 1 bunch arugula, coarsely chopped Cook potatoes in salted water for 10-15 minutes under tender, but not falling apart.  Drain.  Transfer to a bowl and add the combined vinegar & oil, garlic, salt and pepper.  When thoroughly cool, add the arugula and toss lightly.