Pesto and Mozz Aebleskivers! (win an Aebleskiver package)

Print Print   |  Print Email this to a friend   |  September 30, 2009
Filed Under giveaway!, recipe, what I made for dinner! | 224 Comments

Nearly a year ago I made my first aebleskiver, thanks to the good folks at Aunt Else’s who introduced me to this fabulous culinary orb at the Mill City Farmer’s Market. They gave me a pan and a package of their mix and off I went. Now I make them with my sons on a regular basis. The boys love the process of cooking them almost as much as eating them. We’ve tried stuffing just about everything but the kitchen sink in the centers. Sometimes sweet, sometimes savory. Seriously, if you cook anything in the shape of a sphere my kids will eat anything at all. Although I don’t always stick to the Aunt Else’s mix, I have to say it is better than any of the batters I’ve come up with so far. It is made with local, organic, whole grain ingredients so I can’t feel too guilty about using it on occasion. I’m still looking for the perfect recipe.

Last night was the threat of our first frost, which means winter is on its way and my garden is seeing its final days. Stefan came over to do a big harvest, which was bittersweet. I got such a gorgeous bounty, but it was one of the last. I will miss picking fresh veggies from my backyard farm. I dread going to the grocery store to buy things that I have picked for myself all summer. One of the plants in grave danger of being destroyed by the cold was the basil. I have LOTS of basil and in one cold snap it could all die. That was the inspiration for my pesto and mozzarella stuffed aebleskivers. Not exactly traditional, but a match made in heaven!

To win an Aunt Else’s Aebleskiver package see the directions at the bottom of the post. Read more

del.icio.us Google StumbleUpon Yahoo

Garlic Kale Tamale Tart – yes, the crust is bright red!

Print Print   |  Print Email this to a friend   |  August 3, 2009
Filed Under Backyard Urban Farm, Tart, recipe, what I made for dinner! | 23 Comments

The July issue of Saveur magazine was filled cover to cover with the foods of Texas. Everything from Pecan Pie to Mesquite Grilled steaks. But one recipe caught my eye, not only because it sounds delicious, but because the technique is unlike anything I’ve seen before.  It is a Tamale Tart by the chef Stephan Pyles. His version has a soft masa tart shell, a roasted garlic custard and piled high with crab and hot peppers, it looks worthy of a trip to Dallas just to get a slice from his restaurant. Instead of baking the tart he cooks it in a bamboo steaming basket, just as you would for making tamales. It would seem that the crust might get soggy, but it was perfect. The custard was soft, silky and decadently rich.

Now that I am a backyard urban farmer I have an abundance of fresh kale. I thought it would go beautifully with the garlic custard and ancho spiced crust. So I gave up the crab and created a lovely quiche like dish that was perfect all on its own, but would be lovely served as a side.

Read more

del.icio.us Google StumbleUpon Yahoo

OMG this Lasagna is Good! (Homemade Spinach Pasta for the March Daring Baker Challenge)

Print Print   |  Print Email this to a friend   |  April 1, 2009
Filed Under Daring Baker Challenge, what I made for dinner! | 29 Comments

I’m a few days late in posting this month’s Daring Baker’s challenge. Better late than never, especially if it tastes this freakin’ good. The very first meal I made for my husband, on our first date 23 years ago, was four cheese manicotti. It took me a day for each cheese to create it! He told me years later that he knew he’d marry me when he took a bite. We’ve made each other many meals since, but nothing as memorable. When I presented this lasagne to my family they all said it was the best thing I’ve ever cooked for them, including my husband (and my 8 year old who claims to hate spinach)!

This week’s Le Creuset winner is announced below.

Read more

del.icio.us Google StumbleUpon Yahoo

Chicken Pot Pie with Home Made Puff Pastry (and a LE CREUSET Giveaway!)

Print Print   |  Print Email this to a friend   |  March 18, 2009
Filed Under giveaway!, recipe, what I made for dinner! | 243 Comments

There are very few things that say comfort food like a chicken pot pie. I go for the classic combination with  chicken, peas, carrots and a parsnip for flare, in a rich creamy white sauce that is made with fresh thyme and parsley. The whole thing is draped in a crust of homemade puff pastry. It is this last detail that transforms this bastion of Americana into something utterly sublime. The mille feuilles (thousand leaves) of pastry are baked as a golden brown crown that adds the flaky contrast to the creamy stew below. Seriously folks, it got me mother of the year status in my house! ;)

Puff pastry is the ultimate dough in any home or professional kitchen. One that is not at all difficult to make, but it requires some of your time and a bit of your patience. The store bought version may be convenient but it will leave you feeling lackluster, while the home made dough will make you weep. In order to get the flaky puff that gives this dough its name, you must diligently “laminate” layers of dough with layers of butter, about one thousand in all. It is the butter that create steam as the dough bakes, which causes all the layers to separate into a flaky crust. Once you work with and taste the pastry you will understand why it is worth every moment that goes into its preparation. I make a batch that will easily prepare pot pie for dinner, a napoleon for dessert and flaky caramelized palmier to dip into my morning coffee. Or, the dough can be frozen for a month. Read more

del.icio.us Google StumbleUpon Yahoo

Gougères (snack food with the difficult name!)

Print Print   |  Print Email this to a friend   |  December 17, 2007
Filed Under recipe, what I made for dinner! | 10 Comments

GougèresIt’s a cheese puff with a fancy name! the exterior is crisp and the interior soft and custardy. Made small they are a great snack to serve before dinner or make them larger to be filled. Gougères are typically made with Gruyère cheese and thyme, a combination that begs to be filled with sweet orange marmalade (my personal favorite). You can substitute any hard cheese and herbs you desire in the recipe. Read more

del.icio.us Google StumbleUpon Yahoo

Making Suvir’s Puff Pastry Samosas

Print Print   |  Print Email this to a friend   |  November 25, 2007
Filed Under recipe, what I made for dinner! | 2 Comments

light crisp samosas from Indian Home Cooking

I’ve been cooking from Suvir Saran’s acclaimed book Indian Home Cooking for years and now from his newest triumph American Masala. The pages are dog-eared and stained with turmeric and garam masala. His recipe for puff pastry samosas with green peas is one of the easiest and most satisfying appetizer/after school snacks I make. My kids devour them and yet they are sophisticated enough to serve to guests. Read more

del.icio.us Google StumbleUpon Yahoo

Foodbuzz 2009 Blog Awards Nominee

SAVEUR.com's Sites We Love