Dried Apple Slices

There is a light dusting of snow this morning, really ... just a sciff, but it's enough to put us all in the Christmas mood. My fingers are cold and I'm thinking about that mitten project I've yet to begin for Christmas -- but for today, I'm putting the finishing touches on our holiday decorations, and that includes my kitchen Christmas tree, one of my favorites.

As I do every year, I'm oven-drying fruit ornaments for my tree as I write this post. I can tell you, the apple cinnamony scent filling my kitchen right now is homey and wonderful on this frosty cold morning. A cup of tea is almost a must-have accompaniment. If you've not tried drying fruit as ornaments, it's really easy and although it takes awhile, it's truly worth it. In addition to ornaments, the apple slices make wonderful and nutritious snacks to munch on throughout the holidays or add to other dishes like; granola, cookies, breads and cakes or to serve alongside roast pork, in salads ... or even sandwiches.


Dried Apple Slices

Preheat oven to 250 degrees and line two baking sheets with parchment paper.

Slice apples as thinly as possible, about 1/8-inch. Using a mandolin makes step even easier.

Arrange slices in a single layer on baking sheets and sprinkle with cinnamon. (You can skip the cinnamon step if you want plain apples).

Bake for 1 1/2 hours and then flip each slice. Bake for another 1 1/2 hours or until completely dry and crisp. This second step will depend on the thickness of your slice. Once these apples are cool, they will not continue to dry and crisp. It's important that this step is completed in the oven.

Cool completely. String with raffia or ribbon and hang on your tree. Store the snacking slices in an air-tight container for up to a week.

Cream of Potato Soup

Perfect for a cold, winter night. All is well with this comfort food with just the right amount of kick and, of course, that quintessential bacon flavor we all seem to love.

Cream of Potato Soup

3 slices turkey bacon, diced
1 onion, diced
3 carrots, diced
3 stalks celery, diced with their leafy greens
4 large Yukon or white potatoes, unpeeled, diced
4 cups reduced sodium chicken stock
3 tablespoons flour
1/2 teaspoon red pepper flakes
1 cup milk


Directions:


Saute turkey bacon in large dutch oven until browned, remove to separate bowl.

Add to the dutch oven onion, carrots, celery, and potatoes. Season with salt and freshly ground pepper. Saute until softened, about 8 minutes. Add flour and cook an additional minute. Add red pepper flakes and 4 cups chicken stock, stirring constantly. Liquid should just cover vegetables. Bring to a boil, reduce heat and allow soup to simmer, uncovered, for 10-15 minutes or until vegetables are tender when pierced with a fork.

Using immersion blender, cream contents of the soup in the dutch oven or using a traditional blender, puree soup in batches and return to the soup pot.

Garnish each piping hot bowl with bacon crumbles and your favorite shredded cheese if you like. And I promise, the winter chill will dissipate quickly.

Sweet and Savory Pumpkin Seeds

Pumpkin Carving night at our house is something we all thoroughly enjoy, each with our own self-proscribed roles, it seems. My husband becomes the artist, my son ... the critic. And I ... roast the pumpkin seeds. And each year, we think our pumpkin is the best one we've carved yet. But truly, this year's is especially cute. Smile.

This year I tweaked my pumpkin seed recipe to add a bit more heat. Here's how I do it.


Sweet and Savory Pumpkin Seeds

Seeds from one LARGE carving pumpkin (I seem to get about 2 cups because eventually I get tired of separating them from the, well, you know.

Melt 1 tablespoon butter in a cast iron skillet.
Put rinsed pumpkin seeds into hot skillet.
Salt and Pepper seeds to taste.

And then I add:

About 2 tablespoons brown sugar (and these are heaping because we like our sweets in this family)
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

I toss the seasoning with the seeds and place into a 325-degree oven and let roast for about an hour or until all the liquid has evaporated and the seeds are a crunchy golden brown.

Let cool in pan slightly then spread out onto a sheet of waxed or parchment paper. Allow to cool completely.

I love to sprinkle these on top of an autumnal salad, or for some nutritious snacking.  Enjoy.

Banana Ginger Muffins

It's mid-October and the leaves in my neighborhood are truly at their finest peak. And to top it off, we have an unusual high pressure system sitting over the Puget Sound, giving us that brilliant Seattle blue sky. The world is a colorful and beautiful place. On days like these, I love to bake succulent treats for my family. Sweet is always good and a favorite and if I can sneak in some nutritious elements ... all the better. We love these muffins for their hints of traditional autumnal flavor and their yummy goodness.


Banana Ginger Muffins

2 large bananas, mashed
1/2 chopped pecans
3/4 cup old fashioned oats
1 1/3 cup flour
1/3 cup brown sugar (plus more for garnish if desired)
2  teaspoons baking powder
1/4 teaspoon ground ginger (for a more intense flavor, grate 1/4 teaspoon fresh ginger)
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil

Preparation

Preheat oven to 400 degrees.

Grease a 12-cup muffin tin. Set aside.

Combine bananas, pecans, oats, flour, brown sugar, baking powder, ginger and salt. In separate bowl combine egg, milk and canola. Add egg mixture all at once to the dry ingredients.

Using an cookie scoop, drop batter into prepared muffin cups. Garnish with brown sugar to taste on each top.

Bake at 400 degrees for 18-20 minutes or until golden brown. Cool slightly and serve warm.

Butternut Squash Soup

Culinarily speaking ... nothing heralds the autumnal season for me quite like pumpkins ... and squashes of any variety. This is one of my favorite soups of the season, one I enjoy clear through the cold wintry days ahead. This soup is hearty, filling, nutritious ... and so, so good. A simple soup for a busy afternoon or a brisk evening. It will keep up to three days in the refrigerator or make a double batch and freeze for later.


Butternut Squash Soup

3 slices uncured Applewood Turkey Bacon (or any turkey bacon)
1 tablespoon butter
1 sweet onion, coarsely chopped
1 2-3 pound butternut squash, peeled, seeded and cut into about 1-inch pieces
3-4 sprigs fresh thyme
1/4 teaspoon minced fresh ginger (or ground)
Coarse salt and freshly ground pepper
1 15oz can reduced sodium chicken stock (or 2 cups homemade chicken stock)
1 3/4 cups water

Directions

Cook bacon in a large stock pot until brown and crisp. Remove from pot and when cool, crumble and set aside. Drain and discard fat from the pot.

Melt butter in pot and cook onion until soft and golden, about 15 minutes. Add squash, thyme, ginger, 2 teaspoons salt, broth and water. Increase heat and bring to a boil. Reduce heat, cover and simmer until squash is tender; about 15 minutes. Discard thyme stems.

Puree soup in blender or with hand blender until smooth. Season with salt and pepper if needed or to taste.  Using freshly crumbled bacon, garnish the top of each bowl and soup. I love to serve this soup with crusty Italian bread and a side salad with dried cranberries and toasted walnuts.

Enjoy the flavors of the season!

15 Fall Superfoods

The days are getting cooler but fall's superfoods are only now riping on the vine, easily accessible and ready for your autumnal table. According to Health.com, here are 15 amazing superfoods to incorporate into your seasonal menus:


1. Apples

Sweet or tart, apples are satisfying eaten raw or baked into a delicious dish. Just be sure to eat the skin—it contains hearty-healthy flavonoids. Health benefits include:

• Full of antioxidants
• 4 grams of dietary fiber per serving

2. Brussels sprouts

Made the correct way, these veggies taste divine. They have a mild, somewhat bitter taste, so combine them with tangy or savory sauces, like balsamic vinegar. Health benefits include:

• 1/2 cup contains more than your DRI of vitamin K
• Very good source of folate
• Good source of iron

3. Parsnips

Though these veggies may resemble carrots, they have a lighter color and sweeter, almost nutty flavor. Use them to flavor rice and potatoes or puree them into soups and sauces. Health benefits include:

• Rich in potassium
• Good source of fiber

4. Pears

The sweet and juicy taste makes this fruit a crowd-pleaser. Cooking can really bring out their fabulous flavor, so try them baked or poached. Health benefits include:

• Good source of vitamin C and copper
• 4 grams of fiber per serving

5. Rutabaga

A cross between a turnip and a cabbage, rutabagas are a popular Swedish dish. To utilize their earthy flavor, add them to casseroles, puree them with turnips and carrots to make a sweet soup, or roast them with ginger, honey, or lemon. Health benefits include:

• Good source of fiber
• Good source of vitamin C

6. Cauliflower

The sweet, slightly nutty flavor of cauliflower is perfect for winter side dishes. It's wonderful steamed, but it can also be blended to create a mashed potato-like texture or pureed into soup. Health benefits include:

• Compounds that may help to prevent cancer
• Phytonutrients may lower cholesterol" "Excellent source of vitamin C

7. Squash

Unlike summer squash, winter squash has a fine texture and a slightly sweet flavor. Because of its thick skin, it can be stored for months. It tastes best with other fall flavorings, like cinnamon and ginger. Health benefits include:

• Contains omega-3 fatty acids
• Excellent source of vitamin A

8. Pumpkin

A type of winter squash, pumpkin can be used for much more than jack-o'-lanterns. Its sweet taste and moist texture make it ideal for pies, cakes, and even pudding! Health benefits include:

• Rich in potassium
• More than 20% of your DRI of fiber
• Good source of B vitamins

9. Sweet potatoes

These veggies are for much more than Thanksgiving casseroles. More nutritionally dense than their white-potato counterparts, try roasting them—they'll taste delicious, and you may maintain more vitamins than boiling. Health benefits include:

• Excellent source of vitamin A
• Good source of iron
• Anti-inflammatory benefits

10. Turnips

Tender and mild, these root vegetables are a great alternative to radishes and cabbage. To flavor these veggies, use fennel, bread crumbs, or even brown sugar. Turnip leaves, which taste like mustard leaves, are easy to cook and dense in nutrients. Health benefits include:

• The roots are a good source of vitamin C
• Turnip leaves are an excellent source of vitamins A, K, and folate

11. Pomegranates

This slightly sour fruit has gotten a lot of press as an antioxidant powerhouse. The juice provides a tangy base for marinades, and the seeds can be tossed into salads to amp up the flavor. Health benefits include:

• A UCLA study showed pomegranate juice has higher antioxidant levels than red wine
• Good source of vitamin C and folate

12. Dates

This Middle Eastern favorite is a sweet fruit that is perfect braised in stews, chopped up in desserts, or stuffed with cream cheese or almonds. Health benefits include:

• Low in fat
• Good source of fiber
• Good source of potassium

13. Kiwi

Use this sweet fruit to add a tropical flavor to your recipes. It's great mixed with strawberries, cantaloupe, or oranges and can be combined with pineapple to make a tangy chutney. Health benefits include:

• More vitamin C than an orange
• Good source of potassium and copper

14. Grapefruit

The signature tartness of grapefruit provides a contrast to other citrus fruit. Add it to mixed greens, combine it with avocado and shrimp, or enjoy a fresh glass of its antioxidant-rich juice. Health benefits include:

• More than 75% of your daily recommended intake (DRI) of vitamin C
• Good source of lycopene
• Contains pectin, which has been shown to lower cholesterol

15. Tangerines

The small and sweet citrus fruits are positively refreshing for fall recipes. Our favorite flavor combos include almonds, dates, and honey. Juice them with oil, vinegar, and ginger for a to-die-for dressing. Health benefits include:

• Good source of vitamin C
• Good source of beta-carotene

Source: health.com

Chicken Pot Pie

We all love our comfort food and we're quickly approaching the season where I love to treat the family with our favorites. Here is a recipe for 8 individual Chicken Potpies that's so easy to prepare you'll find this a go-to recipe for those busy nights to come and oh so much better than the frozen grocery store variety kids seem to gravitate to. Using left-over rotisserie chicken and store bought pastry dough, it's a cinch to prepare and loved by all. Even better, prepare a double recipe and freeze for later knowing that in 30 minutes, they can be bubbly and hot to table.


Chicken Pot Pie

Ingredients

2 tablespoons butter
2 carrot, halved and sliced
1 medium onion, chopped
2 celery ribs, halved and sliced
1/2 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 cup flour
1 cup milk
1 can reduced sodium chicken broth
1 medium yellow potato, diced
1/2 whole roasted chicken (perfect for rotisserie chicken leftovers), shredded and about 3 cups
1 whole ear of corn or 1 cup kernels
1/2 cup peas
Coarse salt and ground pepper
1 9-inch round store-bought pie dough

Directions

Preheat oven to 425 degrees.

In large skillet, heat butter over medium heat. Add carrots, onion and celery. Saute until crisp-tender, about 10 minutes. Add flour and cook, stirring constantly for 1 minute. Add diced potato and gradually add milk and broth, stirring until smooth. Allow to simmer until mixture thickens - about 8-10 minutes.

Remove from heat and add chicken, corn and peas. Season with salt and pepper. Divide filling evenly into 8 individual ramekins or other ovenproof bowls. Set aside.

Roll out dough to a 15-inch round. If using ramekins, using a 3 1/2-inch biscuit cutter, cut into 8 rounds, or size appropriate to your containers. Place a round on each ramekin or bowl.  Place potpies on rimmed baking sheet and bake until bubbling and crusts are golden brown; 20-25 minutes. Let cool slightly and serve.

If you want to freeze for later; prepare as described above except allow individual pies, with their tops, to come to room temperature, cover with plastic wrap followed by foil. Store in freezer up to 3 months.

To reheat frozen pies; preheat oven to 425 degrees. Uncover ramekins; bake on rimmed baking sheet until bubbling and golden brown; 30-35 minutes. Let cool slightly and serve.

Recipe | Stewed Tomato, Zucchini and Pattypan Squash

You know you're in the dog days of summer when the pattypan squash make their appearance at your local farmer's market. I've been buying them for weeks now and every chance I get, I love to make this end-of-the-season stewed squash dish featuring all that I that I love about late August.


Stewed Tomato, Zucchini and Pattypan Squash

Ingredients

1 tablespoon olive oil
2 medium pattypan squash, cut into wedges
2 medium zucchini, sliced into fourths
2 medium heirloom tomatoes, diced (or a handful of bright red cherry tomatoes, halved)
1/4 medium yellow onion, diced
1/8-1/4 teaspoon dried red chili peppers
1/4 teaspoon dried basil (or 2 large leaves, fresh)
1/4 teaspoon dried oregano (or 2 sprigs, fresh)
salt and freshly ground pepper to taste

Heat olive oil in skillet and add squash, tomatoes, onion and dried herbs (if using fresh herbs, wait until the dish is nearly finished before adding). Saute for about a minute. Add 1/4 cup water and cover skillet. Reduce heat and cook slowly until squash is soft, about 10 minutes.

Recipe | Heirloom Tomato and Eggplant Lasagne

Heirloom Tomato and Eggplant Lasagne

Ingredients:

12 no boil lasagna noodle sheets
6 cups homemade tomato sauce or (2 jars of store bought spaghetti sauce in a pinch!)
2-3 large Heirloom tomatoes, thinly sliced (combine golden yellow and brilliant red varieties)
1 bunch spinach leaves (veins removed)
1 large eggplant, sliced paper-thin

Ricotta Cheese Spread:
3 garlic cloves, minced
1 15-ounce container part skim ricotta cheese
1 egg
2 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh oregano, leaves stripped from stems
1/2 teaspoon dried chili peppers
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation:

1. Preheat oven to 375°.

2. Make Ricotta Cheese Spread

Combine ricotta cheese, egg, Italian parsley, oregano, garlic, 1/4 cup Parmesan cheese and 1/4 cup mozzarella Cheese. Set aside.

3. Spray a 13 x 9 inch glass pan with nonstick spray if you're serving a crowd, or two smaller glass pans. I will often make this recipe using two smaller pans; one for dinner, and one for later. It freezes really well.

4. Assemble lasagne.

Ladle 1/2 of tomato sauce in the bottom of the pan. Then place 3 no-boil lasagne pasta sheets on top. This is your foundational layer.

Layer as follows: (You should have 3 complete layers; beginning with 3 sheets of lasagne)

Tomato Sauce
Eggplant slices
Tomato slices
Ricotta cheese mixture
Spinach, layered with lightly overlapping leaves
Light sprinkling of mozzarella cheese

Continue layering lasagna 3 times. Top with remaining tomato sauce, three slices of tomatoes, mozzarella cheese and Parmesan cheese.

Cover baking pan with foil and bake at 375° for about an hour. Remove foil, add additional sprinkling of mozzarella cheese and continue baking another 15 or more minutes until the cheese has melted, is slightly browned and the lasagne is bubbling.

Let stand 15 minutes before serving.

Here is another of our favorite lasagne recipes: Garden Vegetable Lasagne

Recipe | Salmon Burgers

Busy nights call for quick-fix menus, preferably assembled from items sitting on my pantry shelf or from always-in-the-refrigerator staples. This recipe is one of my go-to weeknight dinners for those crazy days. The best part is these Salmon Burgers are loaded with essential nutrients my whole family needs. No sacrifices here!


Salmon Burgers

2 (6oz) cans quality canned Salmon (my favorite is Seattle's own Bear & Wolf)
1/2 cup dry plain breadcrumbs
4 tablespoons finely minced celery
2 tablespoons finely minced sweet onion
2 tablespoons mayonnaise

Preparation

Combine plain breadcrumbs with canned salmon, drained and flaked, celery, onion and mayonnaise. Form into 4 patties and chill for 10 minutes.

Meanwhile, heat skillet with 1 tablespoon extra virgin olive oil over medium heat. Cook patties, flipping once, until browned. Serve on a toasted bun with greens, such as romaine or spinach.

Recipe | Farmer's Market Corn Chowder

One of our favorite ways to use all of our Farmer's Market finds is this hearty soup, loaded with tastes of the season.


Farmer's Market Corn Chowder

Ingredients

4-6 ears of corn
1 tablespoon extra-virgin olive oil
1 large sweet onion (I like Walla Walla), 1/2-inch diced
2 large organic carrots, 1/2-inch diced
3 celery rib, 1/2-inch diced
1 red bell pepper, 1/2-inch diced
2 medium Yukon Gold potatoes, cut into 1/2-inch diced
5 cups reduced-sodium chicken broth (40 fl oz)
1/4 - 1/2 teaspoon red chili flakes (season according to your heat preferences)
2 fresh thyme sprigs
2 fresh oregano sprigs
1 1/2 cups milk (I use 2-percent)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Preparation

Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work and reserve the cobs.

Heat stock pot, add olive oil and then saute onion, carrots, celery and red bell pepper until translucent and soft. Add broth and bring to a boil. Then add reserved cobs; cover and simmer 15-20 minutes. Discard the cobs.

Add potatoes, corn and chili pepper flakes. Bring to a boil and then lower heat to a simmer and cook until the potatoes are soft, about another 20 minutes. Add fresh thyme and oregano sprigs and season with salt and pepper.

Family First Aid Kit Checklist

It's the perfect time to check and update your first-aid kit. With the season's little bumps and bruises, it is a necessary tool in keeping your family healthy. The Red Cross suggests:

• Keep a first aid kit in your home and in your car.
• Carry a first aid kit with you or know where you can find one.
• Find out the location of first aid kits where you work.

While there are kits readily available, here is a list of suggested items from redcross.org. I have printed a pdf version of this list for my notebook and as an enclosure with my kit.


Family First Aid Kit
(Adapted from redcross.org)

2 absorbent compress dressings (5 x 9 inches)
25 adhesive bandages (assorted sizes)
1 adhesive cloth tape (10 yards x 1 inch)
5 antibiotic ointment packets (approximately 1 gram)
5 antiseptic wipe packets
2 packets of aspirin (81 mg each)
1 blanket (space blanket)
1 breathing barrier (with one-way valve)
1 instant cold compress
2 pair of nonlatex gloves (size: large)
2 hydrocortisone ointment packets (approximately 1 gram each)
Scissors
1 roller bandage (3 inches wide)
1 roller bandage (4 inches wide)
5 sterile gauze pads (3 x 3 inches)
5 sterile gauze pads (4 x 4 inches)
Oral thermometer (non-mercury/nonglass)
2 triangular bandages
Tweezers
First aid instruction booklet

• Printable PDF First Aid Checklist
• Printable first aid instruction booklet

Preparing Crudités

It's that time of year; block parties, family reunions, weddings, backyard grilling, book club meetings, church gatherings. While we seem to spend a lot more time on the showstopper foods we need to prepare and bring or display at our next gathering, the crudité platters should never be overlooked. Here is a quick primer on preparing these delightful morsels that children and grownups alike seem to gravitate to.

Crudités are raw or lightly blanched vegetables that are frequently served as an accompaniment to dips. A bountiful array of crudités makes a colorful addition to a picnic, buffet table or cocktail party.





Trimming Vegetables for Crudités

Asparagus
Trim asparagus by bending each spear until it breaks naturally. Then line the spears up on a cutting board and, using a chef's knife, trim off the ends to create pieces that are the same length (about 5 inches long for crudités).

Bell Peppers
Using a chef's knife, cut the bell pepper in half lengthwise. Using your fingers, pull out the stem and seeds, then cut away the white ribs with a paring knife. Using the chef's knife, cut a thin slice off the top and bottom of each half, creating a rectangular length of pepper that can easily be cut into sticks. Flatten each pepper half with your fingers, then cut the pepper lengthwise into sticks about 1/2 inch wide.

Broccoli
Using a chef's knife, trim away any remaining leaves on the broccoli stalk, then cut off the bottom portion of the stalk. (If desired, peel the lower portion and cook it later for another dish.) Using a paring knife, cut the broccoli head into individual florets, each about 1 3/4 inches long. If the floret stems seem tough, peel them with the paring knife.

Carrots
Using a vegetable peeler, remove the tough skin. Using a paring knife, trim off the leafy tops and rootlike ends. Cut the carrots crosswise into 2 or 3 uniform lengths, each about 3 inches long. Using a chef's knife, cut the carrot pieces lengthwise into thirds, each about 1/2 inch wide. Then cut each piece lengthwise into sticks, spacing the cuts about 1/2 inch apart.

Cauliflower
Using a chef's knife, cut the head of cauliflower in half vertically to reveal the core. Using a paring knife, cut out the inner core and trim away any green leaves. Cut the cauliflower head into florets, each about 1 3/4 inches long. If the floret stems seem tough, peel them with the paring knife.

Celery
Using a chef's knife, cut trimmed celery stalks crosswise into 2 or 3 uniform lengths, each about 3 inches long. Then cut the celery pieces lengthwise into sticks, spacing the cuts about 1/2 inch apart.

Cucumbers
To make fluted cucumber slices, use a vegetable peeler to create stripes of dark green peel and light green flesh. Using a chef's knife, cut the cucumber crosswise on the diagonal into slices 1/4 inch thick.

Green or Yellow Beans
Using your fingers, break off the tough stem ends of the beans where they were attached to the plant. Most green beans have no strings, but if you do find one attached to the stem end, pull it along the length of the bean to remove it. Leave the pointed tail ends intact.

Blanching Vegetables for Crudités
Some vegetables benefit from a quick immersion in boiling water to soften their texture before serving them as crudités. These include asparagus, broccoli, cauliflower, and green or yellow beans.

Bring a large pot three-fourths full of water to a boil over high heat. Add about 2 tsp. kosher salt and the vegetables.

As soon as the vegetables are crisp and barely tender, remove them with a skimmer or slotted spoon. Drain smaller vegetables in a colander.

Immediately transfer the vegetables to a bowl of ice water to stop the cooking and set the color, a technique known as shocking.

Drain the cooled vegetables and pat dry with a kitchen towel or paper towels.

Adapted from Williams-Sonoma Mastering Series, Hors d'Oeuvres, by Jan Weimer (Simon & Schuster, 2005). Source: Williams-Sonoma

On Pickling Salt Substitutions

It's pickle day at my house. It wasn't on the schedule ... but our Farmer's Market was laden with baskets full of cucumbers fresh from the Yakima Valley. After returning home, I realized I was out of my typical kosher salt. I debated using regular iodized table salt ... and after a few minutes of indecision, researched it.

In case you find yourself in a similar quandary; here are the basics and differences in salt used for pickling purposes.


Pickling salt, while sometimes hard to find in urban areas, is specifically designed for pickling and canning. It is the most pure and fine-grained form of salt with less anti-caking additives. It's purpose? To dissolve easily and evenly distribute throughout a brine. Dissolution of salt is especially important to achieve a required salinity that makes pickled foods safe to store and eat. When using other types of salt in this process, it is especially important to make sure all of the salt has dissolved evenly.

Substitutions? Kosher Salt is the best substitution.

What about iodized table salt? It can be used as a substitute, keeping in mind the importance of thoroughly dissolving it in the brine. However, it isn't as desirable as other forms for an aesthetic issue rather than a safety issue. When used, iodized salt will turn pickled foods dark and the anti-caking agents will cloud the brine.

Refrigerator Pickle Recipe

Refrigerator Strawberry Jam and Other Preserving Suggestions

We spent our gorgeous Saturday morning picking strawberries from our local u-pick field, along with most of the rest of Seattle, I might add. Smile. And this is one activity that I work hard to achieve a 100% recruitment in our household. Many hands make light work, yes? Absolutely!

And while I always make at least a batch (9-11 pint jars) of traditionally canned strawberry jam, I usually also make a batch, or several, of refrigerator and/or freezer jam as well.

As a new bride, I learned a horrifying lesson. I will never forget that first summer of our newly married lives when I had completed my first (all by myself) strawberry jam making session. I proudly displayed my berry red jars on the counter top to relish my successful yet hard work.  That evening, I walked into the kitchen to see my darling husband pour a jar ... yes, a jar ... of my freshly made strawberry jam on his bowl of ice cream. I remember opening my mouth and truly, nothing would come out. I had never seen such a thing.


Now, nearly twenty-three years later ... we have rules about that strawberry jam. First, it never goes on ice cream and secondly, we don't get to start eating it until well into the fall. That way, yes, it lasts until next strawberry season.

However, knowing my family's penchant for strawberry jam, I make many batches of refrigerator jam that can be used to their heart's content. In fact, I am the one encouraging its use over, yes, even ice cream. And that is my happily ever after story.

Seattle's strawberry season is well underway and I thought I'd share my refrigerator jam recipe as well as share a link to U.C. Davis' Safe Methods to Store Strawberries, a must addition to your recipe files or notebooks. Cut back on the sugar if you like a more tart taste.

Refrigerator Strawberry Recipe

2 quarts freshly washed and hulled strawberries
3 cups sugar
lemon juice from 1 washed and seeded lemon

Mash or puree washed strawberries in large skillet. Stir in sugar and bring to a rolling boil. Boil 8-10 minutes, stir in lemon juice and boil for another minute or so. Continue boiling until moisture is reduced and it has thickened to desired consistency.

Pour into clean 16oz glass jars and store in refrigerator for up to 3 weeks.

Resource: U.C. Davis Strawberries: Safe Methods to Store, Preserve and Enjoy.

7 Foods Every Woman Should Eat

School let out this week, summer is quickly upon us ... and for many of us, our schedules are changing as well. A perfect time to consider summer's bounty and kick-start the season by filling not only our own bodies but that of our children with healthful and energy boosting foods. I'm off to make my favorite granola snack! If you're in the same mood, try our Breakfast Granola or Toasted Cranberry Walnut Granola.



7 Foods Every Woman Should Eat

Here's good-food news: The more you munch on healthy eats, the less you need to worry about Friday night's fat burger and fries. Who says? Harvard. Its medical school has found that women who routinely nibble nutritious foods slash their risk of dying from the usual culprits, including heart disease and cancer. To up your odds of living a long and healthy life -- despite occasional blowouts at T.G.I. Friday's -- make sure you regularly include these seven nutritional powerhouses in your diet. "They're the cream of the healthy-foods crop," says Elizabeth Somer, RD, author of Age-Proof Your Body.

1. Berries

Why: Ounce for ounce, berries have more protective plant antioxidants than almost any other food. "These compounds not only lower your disease risks, they help prevent memory loss," says Somer.

How Much: Aim for a cup of berries -- any berries, fresh or frozen -- at least three times a week (berry researchers say eat a cup daily). Since berries are high in fill-you-up fiber, they may also help curb weight gain.

How:

Toss them in salads.
Snack on them one by one, like healthy potato chips.
Add them to yogurt, cereal, and smoothies.
Stir them into anything you bake.

2. Salmon

Why: Sure, salmon is a prime source of omega-3s, the healthy fats that fend off heart disease and maybe more, but are you aware that a mere 3 ounces of the fish serves up 170% of your daily vitamin B12 and more than 80% of your D.

How Much: Aim for two servings a week (and if you substitute tuna for one serving, that's okay).

How:

Broil, bake, or poach it with dill.
Toss it into pasta dishes and salads.

If you're vegetarian or just not a fish eater, get the key omega-3 fat called DHA in:

Silk Plus Omega-3 DHA Soymilk
Horizon Organic Milk Plus DHA
Oh Mama! Nutrition Bars
Gold Circle Farm Eggs
Rachel's Wickedly Delicious Yogurts

3. Leafy Greens

Why: It's almost impossible to meet your nutritional needs without eating dark leafy greens, from spinach and romaine to collard greens and chard. They're huge sources of fiber; vitamins C and K; folic acid (a B vitamin that guards the heart and memory and fights birth defects); lutein, a vision protector; and four essential minerals: calcium, magnesium, iron, and potassium.

How Much: Two servings a day -- and the darker, the better.

How:

Add arugula to your sandwich.
Layer chard into lasagna.
Fold spinach into omelets.
Add any green to stir-fries, pasta dishes, and soup.

4. Whole Grains

Why: They have up to 96% more fiber, magnesium, zinc, chromium, and vitamins E and B6 than refined grains. This nutritional powerhouse helps prevent the same health problems that refined grains help cause: heart disease, cancer, diabetes, hypertension, and even obesity.

How Much: Ideally, all of the six daily grain servings you need should be whole, unrefined grains, but aim for at least three.

How:

Start your day with oatmeal or whole-grain cold cereal.
Use 100% whole-wheat bread for toast and sandwiches.
Switch to whole-wheat couscous and pasta.
Opt for brown rice (instant is fine), whole-grain pretzels, even whole-wheat tortillas.

5. Nuts

Why: They're excellent sources of protein, magnesium, and B and E vitamins -- trusty fighters in the war against heart disease and cancer. Yes, nuts are high in fat calories, but their fat is the heart-healthy kind. Replace junky snacks with them and you won't gain an ounce.

How Much: Up to five small fistfuls a week (roughly 1/4 cup or about 15–20 almonds, cashews, walnuts, or pecans).

How:

Sprinkle plain or toasted nuts instead of croutons on salads.
Mix them into cooked couscous and brown rice.
Stir them into cereal and yogurt.
Use them to garnish a stir-fry just before serving.

6. Golden Veggies

Why: Just one serving of fiber-filled, deep-yellow-orange vegetables supplies five times the beta carotene you need daily to lower your cancer risk, defend against colds and other infections, and protect your skin from sun damage. The potassium in these veggies also keeps your heartbeat in sync and your blood pressure down.

How Much: Aim for two half-cup servings a day, the equivalent of one sweet potato, 12 canned apricot halves, or a cup of butternut squash or carrots.

How: Try this sweet potato quickie from Somer's The Food & Mood Cookbook:

Cajun Sweet Potatoes:

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut sweet potatoes into 1-inch thick slices, and toss with olive oil, Cajun seasoning, and freshly ground pepper.
3. Bake for 25 minutes or until lightly brown and cooked through, but still slightly crunchy.

7. Yogurt

Why: Low- or no-fat plain yogurt is a terrific source of B vitamins, protein, calcium and -- if it has active cultures -- the healthy bacteria known as probiotics, which crowd out disease-causing germs.

How Much: Four or more cups a week, if this is your main dairy source.

How: Cut back on sugar and calories by choosing plain yogurt and adding fruit, especially berries, and some granola. Or be more inventive:

Mix a dash of vanilla and chopped mint into yogurt and dollop on fruit.
Use yogurt instead of sour cream for dips, sauces, and salad dressings.
Top baked potatoes with yogurt and chives.
Thicken sauces and make soups "creamy" with yogurt.

Recipe | Spring Ribolitta

 

 

 

 

 

I always think of this comforting soup as the kale and asparagus begin coming up in our family garden, as it is now. Traditionally a Tuscan soup often served in the coldest days of fall, this is a fresh ... and springy twist to a favorite.


Spring Ribolitta

Ingredients

2 teaspoons olive oil
4 slices turkey bacon
1 cup chopped yellow onion (1 onion)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can pureed tomatoes
4 cups coarsely chopped cabbage
4 cups coarsely chopped kale
1 bay leaf
1 sprig fresh rosemary
6 cups chicken stock, preferably homemade
1 small bunch asparagus, cut into 1-inch diagonal slices (about 10 spears)
2 cans great northern white beans (rinsed and drained)
salt and pepper to taste

1 loaf ciabatta or Italian bread
1/2 cup freshly grated Parmesan, for serving

Directions

In a large stock pot or dutch oven, add bacon and onion, cooking over medium-low heat for 7 to 10 minutes or until the onions are translucent. Add the carrots, celery, garlic, pepper, and red pepper flakes. Cook over until vegetables are tender. Add pureed tomatoes, cabbage and kale and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Add the 6 cups chicken stock and the bay leaf to the soup. Bring to a boil then reduce to a simmer and cook over low heat for 20 minutes. Add the drained beans and asparagus and continue cooking for another 5 minutes. Remove bay leaf and rosemary stem.

Slice ciabatta or Italian bread and place in the bottom of each serving bowl. Add ladles of soup over the bread and garnish with sprinkled Parmesan cheese and even a drizzle of good olive oil if you like.

Enjoy the spring bounty.

Recipe | Strawberry Rhubarb Cake

It's that time of year again. Here is a recipe for one of my favorite seasonal cakes and a twist of the traditional Strawberry Rhubarb Pie. Truth, however, is that my family will request it also in the dead of winter. A perfect excuse to use some of my carefully frozen strawberries of the season.


Strawberry Rhubarb Cake

6 tablespoons butter, softened
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla
1 pound strawberries, hulled and sliced in half
1 -1 1/2 cup cubed rhubarb (I use 2 medium stalks)

Preheat oven to 350 degrees. Butter a 10-inch pie plate.

Using an electric mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. Add the egg, milk and vanilla and mix until combined.

Gradually add the flour, baking powder, salt and nutmeg and mix until combined. Remove bowl from the electric mixer and gently fold in the rhubarb.

Transfer batter to buttered pie plate and spread evenly. Arrange halved strawberries on top of the cake and sprinkle with an additional 2 tablespoons sugar.

Bake cake for 10 minutes. Reduce oven to 325 degrees and continue baking until the cake is golden brown and firm to the touch -- about another hour. Let cool and cut into wedges.

Recipe | The Kentucky Hot Brown

Saturday, May 4, 2013 -- Kentucky Derby

The first Saturday in May is always a benchmark of sorts for me. I've rarely not celebrated it. The Kentucky Derby embodies so much of what I love: flowers, pretty dresses, gorgeous and outrageous hats, finger foods, gentile manners, china, warm weather (generally) ... the south. Spring has finally come. Oh yes ... and the horses are pretty incredible as well.

Every year we have a different assortment of food, depending on the schedule that day. This year, I'll be making the original Hot Brown Signature Sandwich.

Kentucky Hot Browns are as synonymous with the Kentucky Derby as Mint Juleps themselves. But this year ... I want the authentic Hot Brown.

The Brown Hotel developed this trademark sandwich back in the 1920's when more than 1,200 people would attend their dinner dances. In the wee hours of the morning, tired of dancing and needing refreshment, Executive Chef Fred Schmidt created this one of a kind, enduring recipe that would become a standard at Kentucky Derby parties.

 

The Legendary Hot Brown Recipe

Ingredients (Makes Two Hot Browns):

2 oz. Whole Butter
2 oz. All Purpose Flour
16 oz. Heavy Cream
1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
Salt & Pepper to Taste
14 oz. Sliced Roasted Turkey Breast
2 Slices of Texas Toast (Crust Trimmed)
4 slices of Crispy Bacon
2 Roma Tomatoes, Sliced in Half
Paprika
Parsley

In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Source: The Brown Hotel

Great Cup of Coffee? 5 Mistakes to Avoid

Here in the Pacific Northwest, presumably, we know our coffee. And we know cold, drizzly mornings, just like the one I'm looking at outside my kitchen window. And there is truly nothing better than a perfect cup on a day like today.

Me. I'm not a great coffee maker. In fact, I have given up. But, I know where to find a great one and that has sufficed. But lately, my caffeine craving is extending beyond my regular-like-clockwork morning latte. I want coffee in the afternoon too. Let me rephrase. I need one.

My husband is a great coffee maker and when I've offered to make it for him, he lovingly refuses. Problem, he is not home during daylight hours.

An article caught my eye this morning while sipping my frothy, warm latte. "5 Worst Mistakes to Avoid When Making Your Morning Coffee." To be honest, it caught my eye because my mother forwarded it to me. I guess they don't like my coffee attempts either. Hint. Hint.

Here are the mistakes we commonly make with every brew according to Major Cohen, project manager at Starbucks.

1. Using tap or unfiltered water. (Cold, filtered water is the best).
   
   
2. Storing coffee beans in the freezer. (Guilty). It draws moisture and reduces flavor. He asks, "Would you put fresh fish in the freezer?" Well ... I'll not answer that either.
   
   
3. Wrong Measurement: Not using enough coffee per cup.  General rule of thumb: 2 rounded tablespoons per 6 ounces of water. If you don't use enough, the brew will be bitter and watery. If you require weaker coffee, add water to your cup instead of using less coffee beans.
   
   
4. Using the wrong grind. Follow the directions of your coffee machine, whether it be a French Press, espresso machine or average coffee maker. Using the wrong grind will either block the water into your coffee or allow it to run more freely than it should.
   
   
5. Using too much coffee. More is better right? Wrong, says Cohen. Too much coffee will result in under-extration. The result? It will be stronger but also very, very bitter.

You know, who couldn't use a second cup in the morning? I'm off to try these tips after I retrieve my coffee beans from the freezer.

Enjoy your day.

Recipe | Carrot Raisin Spice Cookies

I sometimes crave carrot cake. I'm not sure if it's the moistness of that decadent dessert or the spices and flavorings. But it was cookie making day at my house and yes, I had a craving. These cookies, similar to an oatmeal raisin cookie, are perfect for the brown bag lunches that come out of your kitchen, but the spices will remind you of a succulent carrot cake.

Enjoy.

Carrot Raisin Spice Cookies

Ingredients

1 cup butter, softened to room temperature
1 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 cup old fashioned oats
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins

Directions

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add the flour, and next 11 ingredients. Mix until just combined.

Drop cookie dough by rounded teaspoons onto baking sheet lined with parchment. Bake for 12-14 minutes, depending on the size of your cookie, or until golden brown around the edges.

Remove to wire rack to cool.

Gardening | Herb Topiary

If you visit my kitchen on any given spring, you will find a windowsill full of herb seedlings. It's a perpetual indulgence.

I have another secret passion ... topiaries. When my husband and I built our first home, all I could think about was how soon I could purchase two matching topiaries to flank the front door. It was a craze back then ... but I still love them, dearly I might add.

Going through some of my notes on gardening big in small spaces this afternoon, I came across an article from Southern Living that I couldn't resist sharing. Imagine ... I can't wait to get started.



Plant an Herb Container Garden
Grow big flavor in small spaces by planting your favorite herbs in a topiary container garden.
by Rebecca Bull Reed


Update a container with the elegant twist of an herb topiary. Plant it in a galvanized pail combined with single herbs in tiny terra-cotta pots. Not only will the display be party-ready, but also you'll have fresh herbs at your fingertips.

To get this look, gardener James Cramer of Keedysville, Maryland, combined three kinds of basil with sages, thyme, and oregano. Moist, well-drained soil and six to eight hours of full sun are key to keeping these herbs happy in pots. To ensure roots have good drainage, punch three to five holes in the bottom of the bucket using a large nail and hammer. Fill the bucket with premoistened potting soil, mixing in a couple of handfuls of compost, and then plant, positioning the tallest basil first. Feed twice a month with Bonnie Herb & Vegetable Plant Food. Once temperatures are between 80 and 90 degrees, basil will grow fast, so don't be shy about snipping, sharing, and using your bountiful harvest.

Creating a Basil Topiary
While topiaries often consist of clipped boxwood and holly, you can also use one of the South's favorite herbs trimmed in a standard lollipop shape.

Look for basil selections that have smaller leaves and tight or upright forms, such as 'Boxwood,' 'Greek Columnar,' and 'Pesto Perpetuo. Normally, compact and bushy specimens are preferred, but for topiaries, leggy is best, as you'll get a head start on your form.

Remove soil from one side of each root-ball, and place plants close together in the center of the bucket. Tie stems together in three spots with twine. Use sharp snips to remove lower leaves. Shape the top into a ball with clippers.

April 2013 Southern Living Magazine Issue
Photo: Helen Norman

Recipe | Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits
These tender, old-fashioned biscuits are low in fat and flavored with buttermilk, butter, and a bit of honey. From Cooking Light, these biscuits are a family favorite.

Ingredients

9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

Preparation

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Spiced Pumpkin Biscuits: Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; add 3/4 cup canned pumpkin to buttermilk mixture. Bake at 400° for 14 minutes. Yield: 14 servings (serving size: 1 biscuit).


CALORIES 122 (32% from fat); FAT 4.3g (sat 2.6g, mono 1.1g, poly 0.2g); PROTEIN 2.3g; CARB 18.9g; FIBER 0.9g; CHOL 11mg; IRON 1.1mg; SODIUM 192mg; CALC 59mg

Maureen Callahan, Cooking Light
NOVEMBER 2008

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Recipe | Colcannon

A traditional Irish dish, Colcannon is a hearty side dish that embodies what I so love about the country. Colcannon has always been a year-round staple food, although it also makes special appearances at holidays including St. Patrick's Day and most especially, Halloween, where sneaky chefs conceal lucky charms or coins within its body.  It is a mashed potato dish that most traditionally incorporates cabbage or kale.

Colcannon has inspired a traditional Irish song by its own name or by the name, "The Skillet Pot," and has been recorded by many artists.

"Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?"

The chorus:

"Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I'm to cry.
Oh, wasn't it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot."

Colcannon

Ingredients to serve about 4:

4 russet potatoes (Yukon Gold potatoes work well too)
3 tablespoons butter
2/3 cup whole milk or fat free half and half
1/2 small green cabbage or small bunch kale, shredded
4 scallions, sliced diagonally
salt and pepper to taste

Directions:

Peel the potatoes and cut into large chunks and place into a large saucepan. Cover with water and add salt. Bring the potatoes to a boil and then reduce to a simmer and allow to cook about 15 or 20 minutes or until fork tender.

Remove potatoes from the simmering water and put into a bowl, and add the shredded cabbage and scallions to the simmering water. Allow to simmer for 1 to 2 minutes, or until tender.

Meanwhile, mash potatoes with a hand masher, add salt, pepper (to taste), butter and milk until desired consistency. Then add drained cabbage or kale and scallions. Stir well until light and fluffy. Serve immediately.

Library | The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

It's spring ... almost. And while that season brings the promise of renewal, it also urges us to clear out the old and usher in the new. For me ... that includes some just released titles to add to my burgeoning bookshelf of stories and memoirs that some call "cookbooks." And no ... I can't bear to clear out the "old," so they just have to get cozy with the new additions.

This season brings a slew of interesting and inspiring titles. Here are a couple that we're reading, gleaning from, and whose recipes we're adding to our spring menus.

The New  Jewish Table: Modern Seasonal Recipes for Traditional Dishes

The New Jewish Table explores the melding of two cooking cultures, American and Eastern-European Jewish, sharing the mouth-watering recipes that result from this flavorful union from authors, chef Todd Gray and his wife Ellen Kassoff Gray, owner of acclaimed restaurant Equinox Washington DC.

With more than 125 recipes including reinterpretations of traditional Jewish favorites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes, Ellen's Falafel with Pickled Vegetables and Minted Lemon Yogurt, and Roasted Heirloom Beets with Capers and Pistachios, to Matzo-Stuffed Cornish Game Hens, Fig and Port Wine Blintzes, and Chocolate Hazelnut Rugelach, there are recipes for every occasion that the entire family will enjoy.

The Mighty Gastropolis: Portland: A Journey Through the Center of America's New Food Revolution

The Mighty Gastropolis: A Journey Through the Center of America's Food Revolution charts the rise of one of the country's most talked about food and dining destinations, Portland, Oregon, a place former Gourmet Editor and food icon Ruth Reichl calls "the crucible of New American cooking."


Among Portland chefs whose work, culinary output, and cooking pearls are profiled in this book are those whose rise-to-stardom stories, picture-perfect dishes, and iconoclastic innovations now slather the pages of Bon Appetit, Saveur, The New York Times, The Wall Street Journal, Food and Wine, GQ and The Huffington Post.

In The Mighty Gastropolis, you will learn, ingredient by ingredient, experiment by experiment, dish by dish, how Portland's culinary cognoscenti have re-imagined and reconfigured restaurant culture for modern times.

For a list of additional titles that we're reading or have read, see the right column.

Enjoy your weekend ... and be inspired!

Recipe | Breakfast Granola

Homemade Granola is not only a wonderful and healthy choice for breakfast but also for those last-minute and on-the-go snacks at work, school, ... even those 3:00 in the afternoon cravings. This recipe is full of fruit and fiber, bound together with pure maple syrup and one of my favorite recipes I like to keep on hand.

Breakfast Granola

4 cups old fashioned rolled oats
1 cup sweetened, shredded coconut
1 cup halved walnuts or pecans
1 cup dried cranberries
1/2 cup raisins
1/2 cup chopped dried apricots
1 cup roasted, unsalted sunflower seeds
1/4 cup olive oil
1/2 cup pure maple syrup
1 teaspoon coarse salt

Preparation

Preheat oven to 300 degrees. Combine ingredients in large bowl, tossing with olive oil and maple syrup. Spread granola in an even layer on rimmed baking sheet and bake in preheated oven for about 40 minutes, turning every 10 minutes or so. When toasted and golden brown, remove from oven and cool completely.

This will keep in an air-tight container for 2 weeks. I extend the shelf life by freezing it in preportioned freezer bags. Then, there isn't an excuse for "unhealthy" snacks.

Recipe | Traditional Irish Brown Soda Bread

It's about that time ... and green "things" are popping up all over my house, my desktop, even making a respectable showing on our music devices. Yes, we love St. Patrick's Day in my house and we're proud to connect to many Irish bloodlines.

Of all the varied meals and recipes I traditionally serve on St. Patrick's Day, one of my son's favorite is Irish Soda Bread. And he's not alone. While I usually make a recipe he loves, it's roots hale more from America with its added raisins and currents than from old Ireland. This year, I'm going to change it up a bit and celebrate with a bit more Irish authenticity.

The first recorded recipe of Soda Bread came in November of 1836 from the London Farmer's Magazine, referencing an article found in County Down's Newry Telegraph of the same. It read:

A correspondent of the Newry Telegraph gives the following receipt for making "soda bread," stating that "there is no bread to be had equal to it for invigorating the body, promoting digestion, strengthening the stomach, and improving the state of the bowels." He says, "put a pound and a half of good wheaten meal into a large bowl, mix with it two teaspoonfuls of finely-powdered salt, then take a large teaspoonful of super-carbonate of soda,% dissolve it in half a teacupful of cold water, and add it to the meal; rub up all intimately together, then pour into the bowl as much very sour buttermilk as will make the whole into soft dough (it should be as soft as could possibly be handled, and the softer the better,) form it into a cake of about an inch thickness, and put it into a flat Dutch oven or frying-pan, with some metallic cover, such as an oven-lid or griddle, apply a moderate heat underneath for twenty minutes, then lay some clear live coals upon the lid, and keep it so for half an hour longer (the under heat being allowed to fall off gradually for the last fifteen minutes,) taking off the cover occasionally to see that it does not burn.

Below is my rustically simple yet authentic recipe I'll be making this year. And, for the sake of heritage, I bake it in a 10-inch cast iron skillet ... unfortunately, without the coals or fire. An oven will have to do. 

If you're of such a mind and love your own version, the New York Irish American Heritage Museum is hosting a contest for the "best" soda bread. Click here for entry information.

Traditional Irish Brown Soda Bread

Ingredients:

2 cups stone ground whole wheat flour
1 3/4 cup all purpose flour
1 3/4 cup buttermilk
1 tsp baking soda
1 tsp salt

Butter your 10-inch cast iron skillet and preheat oven to 375 degrees.

Combine dry ingredients and then add the buttermilk all at once. Stir until just combined. This will be a soft and sticky dough. Flour your hands and shape into a dome shaped loaf and place in skillet.

Before slipping the bread into a preheated oven, be sure to cut a cross shape, about 1/2-inch deep, with a sharp knife on the top of the loaf. St. Patrick himself was known to make this bread and while there are differing symbolisms attached to the sign of that cross, I choose to believe it symbolic of St. Patrick's faith.

Bake for about 40-45 minutes or until the cross has widened and the bread is golden brown. Transfer to a rack to cool completely. Slice or wrap the loaf in a moist towel until ready to serve. Allow the loaf to completely cool before slicing.

Serve with quality butter and homemade preserves if you have them!

Recipe | Chicken Fettuccine Alfredo

It's another evening meal consisting of comfort food in our house this week. Snow is blowing across much of our nation and it's that kind of weather that makes me just want to nestle in. And this is a dish that makes it even more comfortable to do just that.


Chicken Fettuccine Alfredo

Ingredients

1 lb package fettuccine
2 tablespoons olive oil
8 oz package fresh mushrooms, sliced
3-4 scallions, chopped
2 garlic cloves, minced
1 head broccoli, washed and cut into tiny spears
1 16oz jar Light Alfredo sauce
1/4 cup grated Asiago or Parmesan cheese (I also sometimes like a soft goat cheese)


Step 1: Poach Chicken Breasts (or skip this step if you're using leftover roasted or rotisserie chicken).

Poached Chicken

1 15oz can reduced sodium chicken stock
1 can water
1/2 teaspoon dried thyme or 2 fresh thyme sprigs
1/2 teaspoon dried rosemary or 2 fresh rosemary sprigs
1 bay leaf
2 garlic cloves, halved
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt (or to taste)
1 pound boneless, skinless chicken breasts (usually 2)

Bring chicken stock and water to boil in large saucepan. Add thyme, rosemary, garlic, bay leaf, salt and pepper to stock. Place chicken breasts in liquid and return to a boil. Reduce heat, cover, and simmer for 20-25 minutes. Remove from heat and allow to rest about 15 minutes. Reserve 1/2 cup poaching liquid and discard the remaining. When chicken is cool enough to handle, tear into larger bite size pieces.

Step 2: Cook Pasta

Bring water in a stockpot to boil. Salt water and add Fettuccine. Follow directions on package for cooking pasta. In the last 2 minutes, add broccoli spears to the boiling pasta water.

Step 3: Prepare Sauce

In a large skillet (large enough to hold cooked pasta along with vegetables and sauce) saute onion, mushrooms and garlic in olive oil for 3-4 minutes or until tender. Add reserved poaching liquid and broccoli spears; cook an additional 3-4 minutes or until broccoli is crisp tender. Stir in chicken, Alfredo sauce, cheese and hot cooked pasta, stirring just until blended. Cook 1 to 2 minutes or just until thoroughly heated. Season with salt and freshly ground pepper to taste.

Serve immediately with freshly baked french bread and a green salad.

Recipe | Salmon Chowder

Spring is just around the corner, so they say, but the wind is howling today and the temperatures still feel frigid. I'm breaking out my most favorite winter comfort foods this week in preparation for a busy, busy week. I love to have this recipe on hand as it uses the canned Alaska salmon I always keep in my pantry.


Salmon Chowder

Ingredients

4 slices turkey bacon
2 tablespoons butter
1 small onion, minced
1/2 cup chopped celery
1 clove garlic, minced
3 tablespoons all-purpose flour
1 cup peeled and finely diced potato
1 cup thinly sliced carrots
3 cups chicken broth
1/2 teaspoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups non-fat or 2 percent milk
1 cup frozen or canned (drained) corn kernels
One 14-ounce can salmon
1 cup shredded Cheddar cheese (optional)

Preparation

Spray cooking oil into dutch oven and cook turkey bacon until crispy. Remove from pot, crumble and set aside.

Melt butter in a dutch oven over medium heat; add onions, celery and carrots; saute until soft, about 5 minutes. Add flour, stir until mixture is smooth. Cook, stirring constantly for 1 minute. Gradually whisk in chicken broth. Add garlic, potatoes, dillweed, salt and pepper. Cook over medium heat until broth is thick and bubbly and potatoes are fork tender, about twenty minutes. Stir frequently.

Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top and crumbled bacon.

Celebration | Mardi Gras Menu & Recipes

It's a week of celebration around our house. And I'm sure it is in yours as well. We began the week by celebrating Chinese New Year; tonight is Mardi Gras; tomorrow is Ash Wednesday; Thursday is Valentine's Day; the next day is my father's birthday and we end our week with a much anticipated week-long break from school.

While I've no interest in teaching my children the darker side of Mardi Gras, we do prepare Creole food and sweets on that day as a cultural experience. It's also a nice contrast to a teaching about Ash Wednesday, which is why the celebration came to be in the first place.

So, our menu tonight will be a bit scaled back and thanks to a couple of Weight Watchers recipes, I'll cheat a little on the calories and fat -- but we'll have the traditional flavors and fun of New Orleans.

Here are links to the recipes I'll be using for our menu tonight.

Mardi Gras Menu

Chicken Jambalaya
Skillet Cornbread
Green Tossed Salad

King Cake

Swinn-twa. (Louisiana Creole French).

Recipe | Valentine Strawberry Shortcakes

It's almost here, Valentine's Day that is. And while we'll have a bevy of sweets, mostly of the chocolate variety, I'm creating a dessert this year that at least hearkens toward the healthful. The cold and flu season that has swept the country this year has me thinking, Vitamin C, and Vitamin C and more Vitamin C. And strawberries certainly fits that criteria. One cup of sliced strawberries equals 149% of the recommended daily allowance for Vitamin C.

Plus ... and this is what really counts for the family. It's heart-shaped, it's red ... and delicious. Enjoy!


Strawberry Shortcake

Biscuits

2 cups all purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces
1 beaten egg
2/3 cup milk

Strawberries

3 to 4 cups sliced strawberries
1/3 to 1/2 cup sugar

Directions:

Preheat oven to 450 degrees.

Wash, hull and slice strawberries. Combine sugar with the strawberries and allow to sit to bring out their natural juices.

Sift together dry ingredients; cut in cold butter until it resembles coarse crumbs. Combine egg and milk; add all at once to dry ingredients, stirring only to moisten.

Turn dough out on floured surface; knead gently for about 30 seconds. Pat or roll dough to a 1/2 inch. Cut 6 biscuits with a heart shaped 2 1/2-inch cookie cutter.

Bake on an ungreased basking sheet at 450 degrees for about 10 minutes.

Split shortcakes; butter bottom layer. Fill with strawberries and top with whipped cream if desired. Serve warm.

Holiday | Chinese New Year 2013: Year of the Snake and Noodles

Today heralds Chinese New Year and the commencing of the Year of the Snake. MSN has dire predictions for this coming year. "We're looking at a year only a Slytherin could love, Chinese astrologers say. The Lunar New Year comes on Sunday, ushering in the Year of the Snake — and it's a year that traditional forecasters say could bring economic upheaval and geopolitical strife. They point to events in previous years of the snake as evidence, including the calamitous terror attacks of 2001 and the 1941 Japanese assault on Pearl Harbor."

If this is your year, as it is mine, and you are born in a Year of the Snake: here is a fun page of personality traits that some believe are characteristic of snake people. Smile.

For many years our family has trekked down to Seattle's China Town to observe the Dragon dance, one year the dragon even stopped and shook himself before my son. I'm told this action brings good luck to the recipient for the coming year. We'll take that!

This year, we are having a simple dinner at home and will of course serve Asian dishes. Keeping my family's tastes in mind, this year I'm choosing this recipe by Cooking Channel's Ching-he Huang of Chinese Food Made Easy fame as our main dish. Delicious!

Singapore-Style Noodles

Ingredients

2 tablespoons groundnut oil ( peanut)
1 tablespoon freshly grated ginger
1 red chile, seeded and finely chopped
5 fresh shiitake mushrooms, sliced
2 tablespoons ground turmeric
3 1/2 ounces diced smoked bacon
1 red bell pepper, seeded and sliced
1 handful julienned carrot strips
1 handful bean sprouts
3 1/2 ounces cooked chicken breast, shredded
9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 teaspoon crushed dried chiles
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon clear rice vinegar or cider vinegar
1 egg, beaten
Dash toasted sesame oil
2 spring onions (green), sliced lengthwise


Directions

Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.

Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.

Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.

Cook's Note: You could also add 6 ounces raw Tiger prawns (shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.

Source: Cooking Channel