Thayer in the Kitchen

Looking at the recipe I posted last time it appears that I'm on a bacon kick.  This recipe is for some delicious and very unusual pancakes.  I borrowed the recipe from the Recipe Girl website.  Check it out she has lovely pictures of the pancakes.  http://www.recipegirl.com/2012/02/16/bacon-and-corn-griddle-cakes/ 6 slices bacon, cut into 1/2-inch pieces 1/3 cup finely chopped sweet onion 1 cup all-purpose flour 2 tablespoons chopped fresh chives 1 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 2/3 cup milk 1 large egg, beaten 1 tablespoon sunflower oil (Driftless Organics) or other vegetable oil 1 cup frozen or fresh corn 1/2 cup shredded Monterey Jack cheese  maple syrup and/or sour cream for serving In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. While the bacon is cooking, combine the flour, chi...

I'm always looking for good ways to use radishes. They're not one of our favorite veggies. We liked these simple sandwiches created by another CSA blogger. http://24boxes.blogspot.com/2009/05/radish-chive-sandwich-with-cream-cheese.html The presentation of the recipe is also very cool. I served the open-faced sandwiches with soup last night. Arthur and I both thought the recipe was a keeper.

This soup may sound a little strange but its delicious. I had to do some adapting (how unusual is that!). The original recipe called for smoked cod. I'm not sure where you can get that but its not easily acquired around Madison Wisconsin. The fish store didn't have fresh cod either. You don't want to use Atlantic cod anyway because its not on the sustainable seafood guide. Pacific cod is fine but the fish monger didn't have it yesterday. Any mild white fish would work fine. According to the source recipe, "A wonderful New England creation, merging the sweetness of parsnips with smoky cod. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Serve with hot, crusty bread and garnish with fresh chives." Fish & Parsnip Chowder 1 pound fish fillets (I used trout and had to remove the skin), cut ...

My husband prefers the addition of parsnips to potato pancakes and thinks they make a very tasty combination. Potato Parsnip Latkes 1 large potato (8 to 10 oz), unpeeled 1 tablespoon fresh lemon juice 2 medium parsnips (1 lb total), peeled and coarsely grated 1 medium onion (about 1/2 cup), grated 1/4 cup bread crumbs 2 large eggs, lightly beaten 3 tablespoons finely chopped fresh chives (optional) 1 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon black pepper Canola oil as needed Accompaniment: applesauce and/or sour cream Preheat oven to 450°F Coarsely grate potatoes into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, bread crumbs, eggs, chives, baking powder, salt, and pepper until combined well. Drizzle baking sheets with vegetable oil or spray with nonstick spray. Fill a 1/4-cup measure with latke mixt...

Buttermilk Biscuits with Goat Cheese and Chives 2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes 1/2 cup of freshly chopped chives 5-ounce soft fresh goat cheese (I used Diana Murphy's Dream Farm goat cheese) 1 cup buttermilk (plus an extra tablespoon for finish) Preheat oven to 400°F. Line a heavy baking sheet with silpat or parchment paper. (I didn't do this and they didn't stick anyway.) Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips or pastry cutter, rub butter into dry ingredients until coarse meal forms. Stir in the chives. Add cheese and buttermilk; stir with fork just until a sticky dough forms. Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Do not over-knead! You may need a little more flour if the dough is to...

This is a tasty egg salad recipe that a friend shared with me last spring. Its a good sandwich to make when chives are readily available. 6 eggs 1/2 cup finely chopped chives 1/4-1/2 cup finely chopped celery Salt and freshly ground black pepper 1/3 cup mayonnaise (light is OK) 2 tsp. white wine vinegar 2 tsp. dijon mustard 4 slices whole grain bread, toasted and buttered (if desired) Arugula (original recipe called for watercress) 1. Arrange eggs in a single layer in a medium pot and cover with cold water by 1". Bring to a boil over medium-high heat, then immediately remove pot from heat. Cover and let rest for 8–10 minutes undisturbed. Drain eggs, leaving them in the pot; shake the pot to crack their shells. Cover eggs with cold water, swish around, then drain. Cover again, this time with icy-cold water (add a few ice cubes if necessary), and set aside to let chill for 20 minutes. Peel and coarsely chop eggs. 2. Combine eggs, most of the chives, celery, and salt and pepper to t...