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Hi everyone,
Finally, we are pulling back the blanket of a chilly, snowy winter and looking forward to seeing the new apparel that Mother Nature will give her tree and flower children this year.
I think we all need spring badly this year. Our country is in economic chaos, our people are stressed and we need to find some joy and warmth in our lives. Spring just might be able to help warm us all up just a bit.
And this post couldn’t be more appropriate for Earth Day 2009.
Hi everyone,
Salsify - I love that word. It just rolls around your tongue and comes out sounding like music. Talk about stereotyping, immediately exotic comes to mind. This vegetable is far more popular in Europe than the U.S., which makes it even more interesting to me.
When we received our 2009 CSA brochure, salsify was on the list of vegetables they are testing this season. So, now I am curious if the flavor of salsify will sing as much as its name. Salisfy comes in two colors – black or white and looks like a carrot or parsnip, but even skinnier. Apparently not only are they tasty, they have a beautiful flower to adorn your vegetable garden as it grows.
Hi everyone,
Some sense of the end of a gloomy winter came last week with the arrival of our Crazy Daisy CSA brochure for 2009.
Crazy Daisy's Daisy
They are some wonderful new adventures in veggies for us this year and I am so ready for that fresh bounty every week. We are also working on their first cookbook and I hope to have it ready for the 2009 members to have some great new ideas.
Hi everyone,
Last week, my husband and I took another class at the Kitchen Window. We are pizza snobs and proud of it. Whenever possible, our pizza of choice is made at home with our own dough. The class was “Better-than-Pizzeria Pizza” and making the perfect dough was the premise for the class.
The dough was ready for us so we could start cooking. We were paired in groups and off to work. We assembled two types of pizza and then spent a rotation at the dough station. Our group was so much fun and we worked well together. Our Bacon-Cheeseburger and Chicken Taco pizzas were delicious. Never thought I would eat a pizza with dill pickles on it! The Pear and Gorgonzola just melted in my mouth. My least favorite was a Roasted Vegetable (which I normally love) and I think it was because of the potatoes. I would have preferred peppers, artichokes, zucchini, and onions, which is the great thing about pizza – you can make it your way
John Michael Lerma (the instructor), of Food Network fame, was ill so a local chef, Scott Hurlbut, taught the class for him. He walked in at the very last minute and taught an amazing class.
Hi everyone,
Many of you are familiar with Lynn Rossetto Kasper, her excellent cookbooks, her newspaper column, and her show on Public Radio, The Splendid Table.
Chefs are coming more and more to the forefront with the Eat Local movement and Chef Kasper is no exception.
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Happy New Year!
We are almost halfway through January of the New Year and I am wondering how many of you are already losing that resolve to make major changes in your life?
This past summer I was involved in a writing intensive with an wonderful supportive and talented group of women and a great coach, Suzanne Lieurance (The Working Writer’s Coach). Last week, she had a reunion call with our group to discuss our writing goals for 2009. After the call, I reviewed my goals based on the discussion, but also thought about them in a different light. Now I am applying that philosophy to my life, not just my writing.
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Hi everyone,
New Year’s Eve tomorrow and if you are having a buffet on New Year’s Eve or New Year’s day here is an excellent make-ahead dish for your table.
The great thing about the Layered Salad is the basic recipe and you can personalize to fit with what you have on hand or for your family and guest’s preferences. The measurements for the lettuce should stay the same unless you are using a very deep bowl. Then increase accordingly.
Hi everyone,
Christmas Day is almost here and it will be a white (and cold) one here in Minnesota.
A tradition in our home for Christmas morning is breakfast casserole. Besides the fact that is an easy and delicious dish, you must make it ahead of time.
Christmas Eve afternoon, I assemble the dish and then into the refrigerator to wait for Christmas morning. So easy and so good and the best part is you aren’t limited to my ingredients. Be creative and add what is a favorite for your family.
Preheat oven to 325 degrees.
Lightly spray a 9 x 13 dish with butter spray.
10 - 12 slices bread crusts removed and cut in cubes. Use your favorite bread - sourdough, whole grain, or whole wheat white.
8 - 10 medium eggs (Egg substitute is okay).
4 cups milk (Low-fat is fine to use).
3/4 cup grated cheddar cheese. I sometimes use a combo of cheddar, mozzarella, and a mexican blend.
1/4 tsp. dry mustard (regular is not a substitute).
Salt and pepper
Optional ingredients (see listing below)
Any of the following ingredients can be added:
1/4 - 1/2 cup chopped green pepper
1/4 cup chopped green onions
1/2 cup diced cooked ham or Canadian bacon
1/2 lb. cooked sausage, drained well
1/2 cup chopped fresh spinach
1/8 - 1/4 cup chopped fresh mushrooms
1/4 cup diced black olives
Comment: I would not consider diced tomatoes unless they are seeded and all moisture is removed. They can make the casserole soggy and can lengthen cooking time.
1. Place bread cubes on bottom of the greased casserole pan.
2. Beat the eggs, add the milk and stir to blend.
3. Add the cheese and any optional ingredients. Blend well.
4. Pour over bread cubes.
5. Cover with plastic wrap and refrigerate overnight.
Christmas morning, remove the casserole from the refrigerator. Take off the plastic wrap and place the casserole in the preheated 325 degree oven. The casserole will take 45 mins to 1 hour to cook. It is done when a knife inserted in the center comes out clean.
If you have really hungry folks, you can adjust the oven temp to 350 degrees, but watch the cooking time and check at about 35 minutes for the degree of doneness.
I serve the casserole with fresh fruit. Salsa is a favorite topping in our home.
One year I brought the pre-assembled casserole as a Christmas gift to the family that hosted a Christmas Eve dinner. Nice and easy for her the next morning after her efforts for Christmas Eve.
Merry Christmas,
Judy Ferril
Local Food Connections
Hi everyone,
December 2 already – where did the year go?
Now we turn to the holidays and gift giving. This year everyone is feeling the pinch and so it is a good time to think about giving the gift for the meaning rather than just because it is a gift.
Gift cards have become the norm and can be a well thought out gift if the card fits the person. Here are some ideas for gift cards for the favorite foodie on your list.
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Hi everyone,
Every year, there is always the stress to create the “perfect dinner”.
Thanksgiving is a holiday to simply enjoy a gathering with our family and friends, be grateful for our bounty, and celebrate the harvests of fall.
Here are some Thanksgiving kitchen thoughts for cooks and especially for those who don’t enjoy cooking:
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