Thayer in the Kitchen

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My sister originally made her Thanksgiving mashed potatoes using this recipe and it has become a family favorite in both parts of the country.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 ...