Monthly Archives: April 2010

Off The Shelf: The Pioneer Woman Cooks

Posted by Heather in Off the Shelf and tagged with , , , , ,

Have you seen The Pioneer Woman Cooks yet? Written by Ree Drummond, this cookbook is the first published by the widely popular author of The Pioneer Woman blog. My order for this book at the library sat in line for quite some time as everyone was eager to see what was inside.

And now that I’ve had a chance to thoroughly look through the book, I’m trying to figure out just what I think. Here’s my verdict: this is a great cookbook, full of mouth-watering pictures and solid recipes that will most likely work for the masses, as well as being the perfect souvenir for those who follow the Pioneer Woman’s blog, but it’s not for everyone.

If you love Southern, down-home comfort food, made from scratch this is a great book to peruse. If you are all about tons of fresh vegetables, lots of wholegrains and little refined sugar, you won’t find much inspiration here.

Ree begins her book by introducing her family, their ranch and how she got started as the Pioneer Woman blogger. For anyone interested in country life, the book is fun just to flip through and enjoy the pictures and commentary of what they do on the ranch.

I did find the overall layout of the book to be just a bit too “scrap-bookey” for my taste. Color is everywhere, and of course there are gobs of pictures for each recipe, which may come in handy for those needing step-by-step instructions. The front cover of the book gives a good idea of the kind of layout inside the pages.

There are five chapters spread over 250 pages:

Starters: with recipes like BBQ Jalapeno Poppers, Guacamole, PW’s Potato skins, and Hot Artichoke Dip

In the Morning: think Cinnamon rolls, Egg-in-the-Hole, PW’s Breakfast Burritos, and French Breakfast Puffs

Dinner (Lunch): some samples are Simple, Perfect Chili, Onion Strings, Pulled Pork, Macaroni and Cheese, Cowboy Calzone, and Chicken Potpie

Supper (Dinner): with recipes such as Chicken-Fried Steak, Meatloaf, Fried Chicken, Homemade Ranch with Iceberg Lettuce, and Comfort Meatballs

Sweets: who isn’t tempted by Patsy’s Blackberry Cobbler, Flat Apple Pie, Chocolate Sheet Cake, Oatmeal Crispies, or Red Velvet Cake

It was hard for me to choose a recipe to try, as many of the recipes are not things I prefer to put on my table (as much as my mouth waters at their mention). I finally settled on Basic Breakfast Potatoes. The recipe was easy to follow and came out just fine.

BASIC BREAKFAST POTATOES
(The Pioneer Woman Cooks)
Print this recipe

4 to 5 red or other potatoes
1 large onion, cut into large, rough dice
vegetable oil for frying
bacon fat (optional)
salt
black pepper

Place the potatoes on a baking sheet and bake in a 375F oven for 45 minutes, or until fork-tender.

Place the hot potatoes on a cutting board and dice them into 1-inch-ish pieces.

Heat a skillet over medium-low to medium heat. Next, put a little vegetable oil in the pan. A tablespoon is good. Scrape the pan you used to make bacon earlier this morning. You all made bacon this morning…right?

Then, because I usually straddle the fence between ridiculousness and utter foolishness, I add a tablespoon of bacon fat to the skillet. ‘Cause it tastes goooooood, that’s why.

Go ahead and make peace with yourself, then add the onion. Saute until it starts to turn brown.

Next, throw in the cooked, diced potatoes. Now, sometimes I’ll remove the onions first and wait to add them back in when the potatoes are brown. But I happen to like the onions to get all dark and burny, so I’m going to leave them.

Salt and pepper the potatoes, then stir them around, then slightly press/pack them in the skillet. Cook without stirring for several minutes. You want to make sure the pan is hot enough to crisp the potatoes, but not hot enough to char the poor dears.

NOTE: Sometimes, to make an interesting crust, I’ll sprinkle a couple of tablespoons of flour over the top of the potatoes while the underside is cooking. That way, when you flip them they’ll get a little crispy. In addition, a nice coating of paprika can give the potatoes a great depth of color.

After several minutes, use a spatula to flip the potatoes over to the other side. Be sure to thoroughly salt and pepper the potatoes. Because no matter how you slice it, potatoes must have seasoning. Lots and lots of seasoning.

Enjoy them! Spoon them into your breakfast burritos or place a fried egg on top…or serve them alongside eggs Benedict if you’re feeling especially saucy.

Makes 8 servings.

Now it’s your turn to check out The Pioneer Woman Cooks and let me know what you think!

My Kitchen View

Posted by Alaina in Kitchen View and tagged with , , , , , , ,

Welcome to the first edition of My Kitchen View. My hope is to include recipes, garden reports and produce pictures, food or restaurant reviews, and more. It’s literally my view from the kitchen and figuratively my perspective on the happenings in and around the kitchen.

The kitchen is truly the heart of our home. We spend a lot of time there preparing food, eating, and sharing around the table. It is where the delicious smells emanate from and my creative juices flow. When the weather is warm, we eagerly move out to the deck and enjoy the outdoor table and grill overlooking the backyard and neighborhood pond. 

Garden Report:
I’m a little late on starting to plan our garden but time has gotten away from me! I’m looking forward to my annual plant purchasing trip – something about wandering through the rows of plants, gazing at the packets of seeds, and just smelling the dirt is incredibly motivational. This year, I’m planning 3-4 varieties of tomatoes, lettuce, peppers, onions, green beans, cucumbers, zuchini, and yellow squash as well as a several different herbs. I’m sure there will be a few more things added to that list.  

My favorite part is the herbs! I love cooking with fresh herbs and most of them are fairly easy to grow. I get so excited to plant them. I’m not sure what all I will grow but it will definitely include cilantro, rosemary, basil, mint, parsley, and oregano. My chives and thyme have come back every year. I may also add sage and dill to that list. I can’t wait to add the fragrant plants to my backyard garden!

What’s Cooking:
A couple of weeks ago, I shared a recipe for Key Lime Coconut Cupcakes which I loved but I couldn’t help but continue developing that recipe in my head. And so for Easter, I made a 4 layer Key Lime White Chocolate Cake. I filled two of the layers with homemade lime curd and I filled the middle layer with white chocolate lime frosting. I iced it in a lime buttercream and garnished it with lime zest and white chocolate curls. It was a bit of work but it was completely worth it! Everyone enjoyed it and I discovered how much I like making cakes from scratch!

KEY LIME WHITE CHOCOLATE CAKE
Print This Recipe

1 1/2 c. (3 sticks) unsalted butter, at room temperature
2 c. granulated sugar
4 eggs, at room temperature
2 tsp. vanilla extract
1 Tb. grated key lime zest
1/4 c. fresh key lime juice
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 oz. white chocolate, finely grated

Preheat oven to 325 degrees. Grease 2 – 8 inch cake pans and if desired, line bottom with parchment paper.

Using an mixer, cream the butter and sugar on high speed until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, combine the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in the white chocolate.

Divide batter between two greased 8-inch cake pans. Bake for 35-40 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cakes from oven and allow to cool in the pan for 10 minutes and then turn out on a baking rack to cool completely. Makes 2 – 8 inch layers.

WHITE CHOCOLATE KEY LIME FROSTING
(you may not need all of this)

3 oz. white chocolate
1/4 c. butter, room temperature
 2 – 2 1/4 c. powdered sugar
Pinch salt
1/4 tsp. pure vanilla extract
1 1/2 tsp. fresh key lime juice
1/8 c. sour cream

In a small bowl, melt the white chocolate in the microwave. Let cool until just slightly warm. Meanwhile, using a hand mixer, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

KEY LIME CURD 
I wanted to eat this lime curd with a spoon. It was absolutely delicious! I adapted a lemon curd recipe from Ina Garten into this wonderful, creamy lime curd. (Note: This makes a lot – I cut the recipe in half and had more than enough for the cake!)

4 limes 
3/4 cups sugar
1 stick unsalted butter, room temperature
4 extra-large eggs
1/2 c. lime juice (about 3 to 4 limes)
1/8 tsp. kosher salt

Completely zest all three limes – avoiding the white pithy areas. Stir into sugar. Cream the butter and beat in the sugar and lime mixture. Add the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lime curd will thicken just below simmer. Remove from the heat and cool or refrigerate. Place plastic wrap directly on the surface of the curd before refrigerating.

KEY LIME BUTTERCREAM1 1/4 c. butter, room temperature
2 1/2 lb. (about 10 c.) powdered sugar
1/2 c. key lime juice
2 Tb. grated key lime zest

Beat butter until light and fluffy. Add powdered sugar alternately with key lime juice until light and creamy. Add lime zest and beat until combined.

To Assemble:
- Cut the two layers in half crosswise so you have 4 equal layers.
- Place the bottom layer on a plate and spread with lime curd.
- Top with the next cake and spread with white chocolate lime frosting.
- Top with the final layer and spread with lime curd.
- Frost the cake with lime buttercream icing.
- Swirl the frosting and top with white chocolate curls and fresh key lime zest.

Market Fresh: Parsley

Posted by Heather in Market Fresh and tagged with , ,

Parsley is the perfect herb to use in early spring. It’s bright green color and fresh taste echo what is happening in nature around us. And, if you have it in your garden, you’ve probably already discovered it beginning to grow again.

There are two varieties of parsley in common use: curly parsley and flat-leaf or Italian parsley. Many people prefer the Italian parsley and claim it has a more intense flavor. I prefer the curly parsley and feel it has a much stronger flavor than flat-leaf. Perhaps its nostalgia that attaches me to it — my Grandmother always had a large patch of curly parsley in her garden from which we were free to eat. It’s that taste that I associate with proper parsley taste.

Everyday Food March 2010 had a great article on parsley, including four different salads. If you have that issue you may want to check it out for some creative ideas. I tried the Bibb and Parsley Salad with Anchovy Dressing. I think many of us are not used to having a monochromatic salad, but it’s always nice to have a change, and the parsley added a fresh taste. If you don’t like anchovies, simply leave them out of the dressing — it will still be a great salad. (And if you’ve never tried anchovies, live dangerously and see if you just might enjoy them.)

BIBB AND PARSLEY SALAD WITH ANCHOVY DRESSING
(Everyday Food March 2010)
Print this recipe

2 anchovy fillets
1 1/2 tsp. fresh lemon juice
1 Tbsp. olive oil
pinch of sugar
salt and pepper

1 head Bibb or Boston lettuce
1/2 cup packed fresh parsley

In a large bowl, mash the anchovy fillets with the back of a fork. Whisk in the lemon juice and olive oil along with the pinch of sugar. Season with salt and pepper. Add the lettuce and parsley. Toss to combine.

Serves 4.

Parsley sauce is a delightful way to enjoy parsley in the spring. It makes a wonderful sauce to accompany chicken, fish or pasta.

PARSLEY SAUCE
(adapted from www.bbcgoodfood.com)
Print this recipe

1 cup whole milk
1/2 medium onion, quartered
1 bay leaf
2 Tbsp. butter
2 Tbsp. flour
small bunch curly parsley, washed and chopped

Pour the milk into a medium pan and add the onion and bay leaf. Bring to a gentle simmer and cook for 5 minutes. Turn off the heat, then leave to stand for 30 minutes. When cool, remove the onion and bay leaf.

Melt the butter in a small pan and stir in the flour. Cook for 30 seconds. Slowly add the milk to the pan, stirring. Simmer gently for 5 minutes, stirring continuously. Stir in the chopped parsley. Season with salt and pepper (and nutmeg if you like). Keep warm over a low heat, stirring occasionally.

Makes about 1 cup.

Restaurant Review: R Bistro

Posted by Alaina in Restaurant Review, Restaurant Reviews and tagged with ,

I’ve been meaning to write this review for awhile. We visited R Bistro in early March for our anniversary weekend! The quaint and modern restaurant has been located on Massachusetts Avenue downtown Indianapolis for about eight years. The talented owner and executive chef is Regina Mehallick; she is a James Beard Best Chef semi-finalist this year which is a high honor.

We made a reservation for a Friday lunch. The service was excellent and our server very knowlegeable. He answered our questions and gave us some of the history of the restaurant, building, and surrounding area. We were very impressed. The winter lunch menu was unassuming but everything sounded delicious. The lunch menu changes quarterly to reflect the seasons and features local ingredients. While it’s a pricey lunch, we felt it was worth every penny.

I ordered a panini which highlighted a local kielbasa sausage made just down the street, saurkraut, and horseradish. It was bliss…absolutely delicious and very likely the best sandwich I’ve ever had! My husband ordered a panini that had a sweet tomato chutney, bacon, avacado, and watercress. It also exceeded our expectations and was wonderful! Each sandwich came with a small mixed green salad which was a light and delicious accompaniment. After such delectable cuisine, we had to try dessert – it was our anniversary after all! I ordered the sticky toffee pudding (a British dessert) and was not disappointed. It was buttery, sweet, and divine. Andrew ordered the buttermilk pie which he liked but didn’t love. We didn’t want to reach the end of this meal – it was delightful.

R Bistro rocketed to the top of our favorite Indy restaurants. We will definitely go back for a special occasion! We would also enjoy trying their dinner menu which changes weekly to ensure the freshest seasonal and local ingredients. And we have it on good authority that recipes are not usually repeated for at least three years. I cannot imagine the exciting challenge of coming up with new and original items every week! You can sign up to receive their weekly menu via e-mail.

If you live in Indy or find yourself visiting our city, take the time to visit this excellent restaurant!

**Very unfortunately, I did not bring my camera and the attempt at phone photography just didn’t work with the restaurant lighting.**

Weekend Fare: Black Bean Salad

Posted by Alaina in Weekend Fare and tagged with , , , , , , , ,

The recipe I’m sharing today actually came from the April issue of Food Network Magazine. It easy, fresh, and delicious! I had never tried watercress and decided to go ahead and add it as called for in the recipe and it was so good. I will definitely be buying it again.

This would be perfect with grilled chicken or a white fish if you want to dress it up a little. You could also use it as a side dish or as serve it with pita bread, tortilla chips, or crusty bread as a main dish. It’s great for the weekend and once spring hits, I always start craving fresh vegetables and salad!

BLACK BEAN SALAD
(adapted from Food Network Magazine, April 2010)
Print This Recipe

2 garlic clove, minced
1 jalapeno, seeds removed and diced
1 tsp. cumin seed
2 tsp. olive oil
1 – 15 oz. can black beans, rinsed
1 1/2 c. cucumber diced (I like the English ones)
1 1/2 c. grape tomatoes, halved (I used cherry and quartered them)
4 scallions, chopped
1/2 c. cilantro, chopped
Juice of 1 lime
1 bunch watercress (I used mostly the leaves and not much stem)
Salt to taste

Heat garlic cloves, jalapeno and cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a can of black beans, diced cucumber, tomatoes, scallions, lime juice and cilantro in a bowl. Add the hot garlic mixture to the beans. Season with salt and toss with watercress. Serves 4-6.

Off The Shelf: April Magazine Review

Posted by The Cooks Next Door in Off the Shelf and tagged with , , , , , , , , , , , , ,

With the arrival of April we can count on the fact that spring is really here — and I’m sure we all want our cooking to reflect that. I will admit that I want the food magazines to scream SPRING — loud enough to make me want to pull them off the rack and take them home. While there are a lot of good recipes in this month’s magazines, I felt there could have been a bit more “screaming”, especially on the covers.

Everyday Food (Heather) is once again filled with a number of very appealing recipes, although I felt that some of the recipes belonged more in the category of winter or fall comfort food, rather than fresh spring eating. For instance, Carmelized Onion and Lentil Soup, Tangy Chicken with Orzo Pilaf, Beef and Tomato Stew, Spiced Tomato Soup, and Using Leftover Mashed Potatoes.

On the flip side, there are some spring-specific recipes that look terrific: Roasted Marinated Lamb with Lemon and Rosemary Potatoes, Zucchini Pasta with Ricotta, Tilapia and Quinoa with Feta and Cucumber, Garlic and Chive Dip, Chopped Greek Salad, and Emeril’s Chicken-Patty Pockets. All in all, the magazine is worth your perusal.

We tried the Bean and Cheese Burritos  for a quick and easy (and child-friendly) dinner.

BEAN AND CHEESE BURRITOS
(Everyday Food April 2010)
Print this recipe

1 cup long-grain white rice (I used brown rice which has different cooking times)
1 3/4 c. low-sodium chicken or vegetable broth
1 can (15 oz.) refried beans
4 flour tortillas (I used Trader Joe’s 100% whole wheat)
1/4 cup sour cream, plus more for serving
1 cup shredded cheese
1/2 head romaine lettuce, shredded
1/2 cup salsa, plus more for serving
avacado and cilantro, optional

Preheat oven to 350F. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork. (Alternatively, throw the rice and broth into your rice cooker!)

Meanwhile, in another small saucepan, warm beans and 1/4 cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.

To assemble, divide beans, sour cream, rice, cheese, lettuce, and salsa among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito. Serve topped with more sour cream and salsa if desired.

Serves 4.

 Everyday with Rachael Ray (Heather)– I felt this magazine really could have flaunted spring just a bit more too, although they did do a good job of incorporating the season into all of their extra non-food columns. The 30-Minute Meals section does feature spring recipes such as Orecchiette with Pancetta and Peas, Denver Eggs-and-Potato Hash Sammies, and Leeky Salmon with Puff Pastry Toppers.

There is a fun section on dinner at American diners, complete with recipes for Disco Fries, White Chocolate Banana Cream Pie, Crunch-Berry Pancakes, Hobo Plate, and Curried Chicken Potpies. Other sections include Burger of the Month, Roast Chicken, How to Pull Off a Surprise Party, and Omelets for the Family.

I tried the Tortilla-Crusted Goat Cheese-and-Asparagus Quiche because I was so intrigued with using tortillas as the crust. The concept worked well, except that the tortilla was quite difficult to cut through to get a slice of the quiche onto a plate. The savings of time, not having to make a crust, might just be worth it though….

TORTILLA-CRUSTED GOAT CHEESE-AND-ASPARAGUS QUICHE
(Everyday with Rachael Ray April 2010)
Print this recipe

4 7-inch whole wheat tortillas (Trader Joe’s are terrific)
10 asparagus stalks, trimmed and cut into 1-inch pieces
2 Tbsp. olive oil
1/2 red onion, finely chopped
4 ounces sliced mushrooms (about 1 1/2 cups)
salt and pepper
1 (4 oz.) log goat cheese (I didn’t have this so used some shredded cheese instead)
3 eggs
1/2 cup plain yogurt, preferably Greek-style (I used regular)

Preheat the oven to 375F. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet.

Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry (or, use leftover asparagus!).

Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble in the cheese on top.

In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for 10 minutes before serving.

Serves 4.

Bon Appetit — (Alaina) Bon Appetit has once again provided a wonderful assorment of recipes that feature spring produce including Korean Rice Bowl with Steak, Asparagus, and Fried Egg, Quick chicken Paella with Sugar Snap Peas, and Fresh Pea and Mint Soup. There is also a wonderful section on cakes. The pictures are stunning and inspiring. I think this magazine remains one of my favorites.

I chose to try the Moroccan Carrot Soup. It was amazing! Hands down the best carrot soup I’ve ever had. The flavors combined in a tantalizing and delicious bowl of creamy goodness.


MOROCCAN CARROT SOUP
(Bon Appetit, April 2010)
Print this recipe

2 Tb. (1/4 stick) butter
1 c. chopped white onion
1 lb. large carrots, peeled, cut into 1/2-inch dice (about 22/3 cups)
2 1/2 c. low-salt chicken broth
1 1/2 tsp. cumin seeds (I used 1 1/2 tsp. ground cumin)
1 Tb. honey
1 tsp. fresh lemon juice
1/8 tsp. ground allspice
1/2 c. plain yogurt, stirred to loosen

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

Saveur — (Alaina) Recently, I qualified for a one-year subscription to Saveur magazine. It came just in time to include in this month’s magazine review. This is a delightful magazine. At first glance, it seemed like it didn’t have very many recipes but the more I read, the more recipes I realized there were. It also has beautiful photos, great articles and information, and wonderful recipes. I’m looking forward to more issues!

I enjoyed the way this magazine is layed out. It included an article and photos on Rome, Italy and then gave a lot of recipes to go with it – Cacio E Pepe, Gnocchi Alla Romana, Fagioli Tonno, and many more. It also had a section Taipei (Taiwanese Cooking) with very traditional and authentic recipes. I think that’s what I liked the most - it seems like they remained true to the cultures they featured.

Cardamom was featured in the April issue and so I decided to try the Cardamom-Ginger Crunch. It’s a shortbread with a candy-like layer on top. Cardamom is a distinct flavor with a citrusy taste. In my opinion, it’s an aquired flavor. I like it, I don’t love it. My dad and my youngest son loved it and the rest of us liked it with the exception of my oldest two. I halved this recipe.


CARDAMOM-GINGER CRUNCH
(Saveur, April 2010)
Print this recipe

2 cups unsalted butter, softened, plus more for greasing
1 cup sugar
3 cups flour, sifted
11 tsp. ground ginger
3 1⁄2 tsp. ground cardamom
2 tsp. baking powder
2 tsp. kosher salt
1 1⁄2 cups confectioners’ sugar
3 tbsp. golden syrup or dark corn syrup

1. Heat oven to 375°. Grease a 9″ x 13″ baking dish; set aside. Put 18 tbsp. butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy. Add flour, 3 tsp. ginger, 1 tsp. ground cardamom, baking powder, and 1 tsp. salt; mix until incorporated but still crumbly. Transfer mixture to reserved dish; press flat with your hands. Bake until shortbread is golden brown, about 20 minutes. Let cool.

2. In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners’ sugar and syrup. Bring to a boil and pour over shortbread; cool. Cut into 2″ rectangles.

MAKES 48 PIECES

Counter Culture

Posted by Heather in Counter Culture and tagged with , , ,

I’ve decided to name my bi-weekly post Counter Culture for several reasons. First off, these posts are meant to be about what is going on in my kitchen, and thus on my counters. Second, I often feel as though what does go on my counters is often very counter-culture to the way the general population of America is eating these days. So what is happening in my kitchen at the moment?


(Homemade bread from the freezer and ranunculus to adorn the dining table)

I’ve signed up for my very first CSA (Community Supported Agriculture). For those unfamilar with that term, what it essentially means is that I’ve paid a certain amount to a local farmer and in return I will be getting a share of what his farm produces over the 25 week growing period in our area.

I’m really excited about this new adventure. “My” farmer provided a list of all the vegetables, herbs and fruits he grows and when I might expect to receive them. I cannot wait until the season starts in May and I begin to collect fresh greens, herbs like applemint, organo and peppermint, as well as asparagus. I’m planning to keep you up-to-date with how the CSA works for our family and what ideas we come up with for using our produce.

I’m also planning to get some peas, swiss chard and spinach planted in my garden any day now. We don’t have a very big plot, since we live in the suburbs and our yard is small. But, having a garden of any size is a great way to help the children learn where our food comes from and how much hard work it takes to actually grow it!

This week I’ll leave you with my new favorite recipe: a spring salad made with fresh, mixed berries. A friend brought it to our spring tea and we all couldn’t get enough of it. Admittedly, it is a rather expensive salad, but if you are having a special occassion, and need something stunning, this is the salad to make!

SPRING BERRY SALAD
(Heather, as passed on to me from Heidi and Michelle; dressing is from Country Living)
Print this recipe

spring salad mix
arugula
romaine lettuce

fresh blueberries
fresh strawberries, sliced
fresh raspberries

pecans

Mix salad ingredients in whatever proportions you prefer. Toss with dressing just before serving.

Dressing:
3 Tbsp. fresh lemon juice
2 tsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 clove garlic, crushed
1/2 cup extra-virgin olive oil (or canola oil if you prefer a milder taste)

Combine all dressing ingredients in a bowl or jar and mix well. Remove garlic and serve. Store refrigerated up to one week.

Some Blog News

Posted by The Cooks Next Door in Blog, Blog Business and tagged with ,

**THIS IS A STICKY POST! PLEASE SCROLL DOWN FOR THE NEW POSTS!**

April is here and it’s arrival marks 6 months of The Cooks Next Door! Thank you so much for reading, commenting, and trying our recipes! It’s been a lot of fun and a lot of work for us. We have a few changes coming and we wanted to make you aware of them.

- We will change our posting schedule to Monday – Thursday.

- One of us will have a personal post every Tuesday – it may include recipes, farmer’s market or csa finds, gardening, preserving or other topics of interest. Heather’s will be called Counter Culture and Alaina’s is yet to be named. We are excited to welcome you into our homes and kitchens even more.

- We will continue to have Market Fresh, Off The Shelf, and Weekend Fare on a regular basis! We will also still offer holiday menus. magazine reviews, an assortment of other recipes, and occasional restaurant/shop reviews.

- We will also be featuring some guest posts in the coming months. We are looking forward to enjoying a new wife’s perspective, a newly gluten-free cook, and a grill master as well as others.

- May is a busy month for both of our families. Heather is expecting baby #5 at the end of April and will be taking most of the month of May off. And Alaina will be travelling overseas for the first part of May. While there will still be many posts, it may be less than usual. We will both be back hard at work for a summer full of wonderful produce and great recipes!

As busy moms of littles, we are always striving to find the balance. We thoroughly enjoy doing this blog and sharing our passion for cooking, baking, menu planning, entertaining, and seasonal eating. We try our best to answer all of your questions. We consider the recipe requests and try to include some of them in our posts but we simply haven’t been able to incoroporate all of them yet. We hope over the life of this blog that we continue to give you recipes that you enjoy!

If you or anyone you know would like to advertise on our blog, has products or books that need reviewed, or would like us to host a cooking-related giveaway, please don’t hesitate to contact us! We also really appreciate you sharing our site with friends and family through word of mouth, blogging, tweeting, and facebook!

Thank you again for making this a wonderful project. We look forward to continually improving and updating  our website!

Market Fresh: Green Onions

Posted by Alaina in Market Fresh and tagged with , , , ,

Green onions are gorgeous white with green stalks. Both parts are edible and make wonderful toppings for baked potatoes, soups, tacos, and more. They are a tasty addition to salads and homemade salsa, too. Occasionally I’ll also add them to an omelet of egg casserole but I don’t often use them for much else.

So today I wanted to share a great recipe for using green onions – it’s a Green Onion Vinaigrette. This received wonderful reviews at Easter Dinner. I tossed it with the lettuce and then topped the salad with sauteed pears and pecans. The sweet and oniony flavors went well together and even my boys ate it. The bright green color is all-natural!

GREEN ONION VINAIGRETTE
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8 scallions
2 small cloves garlic
scant 1/4 c. rice vinegar
1-2 tsp. agave nectar or honey
1/2 c. olive oil
salt and pepper to taste

Blanch the scallions in boiling, salted water for 30 seconds then shock in ice cold water.

Combine the scallions, garlic, and vinegar in the blender. Process until pureed. Add the agave nectar, salt and pepper. While blender is running, slowly add the olive oil. Taste and adjust seasonings as desired.

Weekend Fare: Easter Brunch

Posted by Alaina in Holidays, Weekend Fare and tagged with , , , , , , , , , , , ,

I love holidays and Easter is the one I most often host for my great big family! Planning the menu, setting the table, designing the favors/placecards, and then actually cooking are all so fun for me.


For the past couple of years, I have done an Easter brunch with ham as the centerpiece. I’m always looking for an excuse to serve brunch. Unfortunately, I’m not hosting this year since we are still living in a hotel from the smoke damage a couple of weeks ago. We are making the best of it and I will still be helping with some of the cooking at my parent’s house and I’m planning to do the favors. Anyway, here are a few recipes that we enjoy for a special brunch.

I often use asparagus and tomatoes with a balsamic vinaigrette so I’m posting two version of this recipe but only have one photo. These are both beautiful with lots of color!


MARINATED VEGETABLE SALAD
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1 pint cherry tomatoes, halved
1 bunch asparagus, blanched and sliced into 1 inch pieces
3 carrots, peeled and sliced into coins
1 english (seedless) cucumber, sliced or diced
Italian dressing (you can buy this or make your own)
Salt & Pepper to taste

Combine all vegetables in a pretty serving dish. Season with salt & pepper. Dress with Italian dressing and toss. Allow salad to marinate for at least 30 minutes before serving. Serves 8 or so.

TOMATO ASPARAGUS SALAD
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2 bunches asparagus, blanched and cut into 1-inch pieces
2 pints tomatoes (I use cut up campari or romas, cherry, and sometimes yellow pear)
salt & pepper to taste
Olive oil
Balsamic vinegar

Combine tomato and aspargus. Season with salt & pepper. Dress with twice as much olive oil as balsamic vinegar (or you can purchase a Balsamic Vinaigrette (Newman’s Own is excellent). Toss to coat. Makes 8 servings or so.

These tiered platters make fruit presentation gorgeous! For Easter, I would add strawberries even though it’s a little early for them, I love that they remind me of spring! You can use whatever seasonal fruits you want. Arrange them on a platter and serve with this simple dip.


GREEK YOGURT FRUIT DIP
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1 – 16 oz container plain greek yogurt
1/4. honey
1/2 tsp. cinnamon

Combine all ingredients. You can add more honey if you prefer it sweeter. Serve with fresh fruit.

I made these blueberry lemon scones and they were delicious! They are also beautiful! Lemon is another spring-y flavor to me. So these would be an excellent brunch addition.


BLUEBERRY LEMON SCONES
(adapted from food network)
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2 c. all-purpose flour
1 Tb. baking powder
1/2 tsp. salt
2 Tb. sugar
5 Tb. unsalted butter, cold, cut in chunks
1 c. heavy cream, plus more for brushing the scones
1 c. fresh or frozen blueberries
1 Tb. fresh lemon zest

Lemon Glaze
1/2 c. freshly squeezed lemon juice
2 c. confectioners’ sugar, sifted
1 lemon, zest finely grated
1 Tb. butter, melted

Preheat the oven to 400 degrees F.

Sift together the dry ingredients. Using 2 knives or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Stir in the lemon zest. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

For the glaze, combine the lemon juice, sugar, zest, and melted butter. Whisk to incorporate and remove any lumps. Drizzle on warm scones.